Browsing by Subject "Broccoli"

Now showing 1 - 8 of 8
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    Brassica oleracea L. var. italica Aquaporin reconstituted proteoliposomes as nanosystems for resveratrol encapsulation
    (MDPI, 2024-02-06) Yepes Molina, Lucía; Teruel Puche, José Antonio; Johanson, Urban; Carvajal, Micaela; Bioquímica y Biología Molecular A
    Aquaporins (AQPs), membrane proteins responsible for facilitating water transport, found in plant membrane vesicles (MV), have been related to the functionality and stability of MV. We focused on AQPs obtained from broccoli, as they show potential for biotechnological applications. To gain further insight into the role of AQPs in MV, we describe the heterologous overexpression of two broccoli AQPs (BoPIP1;2 and BoPIP2;2) in Pichia pastoris, resulting in their purification with high yield (0.14 and 0.99 mg per gram cells for BoPIP1;2 and BoPIP2;2). We reconstituted AQPs in liposomes to study their functionality, and the size of proteoliposomes did not change concerning liposomes. BoPIP2;2 facilitated water transport, which was preserved for seven days at 4 °C and at room temperature but not at 37 °C. BoPIP2;2 was incorporated into liposomes to encapsulate a resveratrol extract, resulting in increased entrapment efficiency (EE) compared to conventional liposomes. Molecular docking was utilized to identify binding sites in PIP2s for resveratrol, highlighting the role of aquaporins in the improved EE. Moreover, interactions between plant AQP and human integrin were shown, which may increase internalization by the human target cells. Our results suggest AQP-based alternative encapsulation systems can be used in specifically targeted biotechnological applications.
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    Comparison of the antioxidant and pro-oxidant activities of broccoli amino acids with those of common food additives
    (Wiley, Society of Chemical Industry, 2001-08) Martínez Tomé, Magdalena; Murcia Tomás, María Antonia; García Carmona, Francisco
    The antioxidant and pro-oxidant activities of broccoli amino acids were compared with those of common food additives. In decreasing order, the data showed that Asp, SMC, GABA, Glu, Gln, Pro, Phe, Leu, Lys, Arg, Asn, Val, Ile, His, Ser, Gly, Orn and Ala, when dissolved in water at concentrations of 0.5 and 0.05 mM, partially inhibited damage to deoxyribose in the presence of ferric-EDTA and H2O2. In contrast, Tyr and Thr acted as pro-oxidants in this system. The amino acids present in broccoli had no hydrogen peroxide-scavenging effect. When dissolved in water, methanol or ethanol, SMC, Glu, Thr, Gln, Ser, GABA, Pro, Ala, Ile, Phe, Asp, Orn and Tyr inhibited lipid peroxidation. However, Asn, Val, Arg, Leu, Lys, His and Gly were not effective in decreasing peroxidation at concentrations of 0.5 and 0.05 mM. Asp > SMC > Ala > Phe > Hys > Orn > Gln = Ser > Lys > Leu = GABA = Gly > Tyr > Arg = Thr > Val > Asn > Pro > Ile > Glu (p < 0.025) showed scavenging activity towards hypochlorous acid protecting al-antiproteinase against inactivation. In this paper it has been established that some amino acids premixed with propyl gallate increase its hypochlorous acid-scavenging capacity, while other amino acids have an additive effect with propyl gallate, permitting smaller quantities of propyl gallate to be used as food additives in some products which contain these amino acids.
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    Effect of industrial processing on amino acid content of broccoli
    (Wiley, Society of Chemical Industry, 2001) Murcia Tomás, María Antonia; López Ayerra, Beatriz; Martínez Tomé, Magdalena; García Carmona, Francisco; Tecnología de Alimentos, Nutrición y Bromatología
    The levels of amino acids in broccoli stems and florets before and after various blanching times (in the case of freezing) and after bottling have been studied to elucidate to what extent nutrient quality is affected by industrial processing. The following amino acids (mg kg-1 fresh weight) were identified by ion exchange chromatography in raw broccoli florets: glutamine (1338), proline (732), asparagine (578), valine (310), arginine (296), isoleucine (204), threonine (169), leucine (166), phenylalanine (159), aspartic acid (140), lysine (127), alanine (122), tyrosine (105), S-methylcysteine (96), histidine (89), ornithine (59), glutamic acid (44), -y-aminobutyric acid (31), glycine (11) and serine (0.2). Raw stems contained the same amino acids but at lower levels (p < 0.05). The levels of all these amino acids fell during both industrial processes studied (bottling and freezing after blanching for 60, 90, 120 and 150 s), particularly in the frozen samples (losses of 50-70% in the florets and 20-50% in the stems). In summary, losses of broccoli amino acids were lower if blanching times were kept short. The optimal blanching time at 94 C for florets and stems intended for freezing was 90 s, and this did not result in any great loss of nutritional value related to amino acid content. Bottled florets had greater nutritional value than those frozen after being exposed to the longest blanching times (120 and 150 s).
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    Effect of industrial processing on chlorophyll content of broccoli
    (Wiley, 2000-06-14) Murcia, María Antonia; López Ayerra, Beatriz; Martínez-Tomé, Magdalena; García Carmona, Francisco; Tecnología de Alimentos, Nutrición y Bromatología
    Chlorophylls a and b and pheophytins a and b were quantitaty determined in raw, frozen (after blanching for 60, 120 or 150s) and canned florets and stems of broccoli. The chlorophyll a and b contents were 0.11 and 0.043g/kg fresh weight respectively in raw florets and 0.036 and 0.018g/kg respectively in stems. About 37.8% and 61.1% losses were incurred during the freezing process in florets and stems respectively, and 98.5%after canning as a consequence of industrial processing. After different blanching times the losses of chlorophyll a in frozen florets varied between 17.7 and 66.4%, while the losses of chlorophyll b varied between 23.2 and 48.8%. In the losses ranged from 55.5 to 75% and from 50 to 88.9% for chlorophylls a and b respectively. These losses resulted in an increase in pheophytin a and b levels in both florets and stems.
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    Estudio de la microbiota del insecto tenebrio molitor en diferentes condiciones de luz y con dos dietas basadas en subproductos de la industria alimentaria
    (Universidad de Murcia. Servicio de publicaciones, 2022) Angel Sánchez, Antonio; Galián Albaladejo, José
    La microbiota intestinal de los insectos se puede definir como la comunidad de microorganismos que viven en el tracto intestinal, y que realiza funciones básicas en los procesos digestivos y del sistema inmune. El objetivo de este estudio es el de analizar la microbiota de larvas de Tenebrio molitor, insecto autorizado para su consumo en la UE, en distintas condiciones de luz y con dos dietas. Se estudia el efecto en la microbiota al someterse a luz continua, fotoperiodo, oscuridad continua y luz roja continua, y dos dietas diferentes a base de subproductos de la industria alimentaria, una compuesta por 80% de brócoli y 20% de avena, y otra de 80% de posos del café y 20% de avena. En todos los tratamientos predominan los filos Tenericutes, Proteobacteria, Firmicutes y Cyanobacteria; y en menor proporción, Bacteroidetes y Actinobacteria. Como conclusión, se determinó que diferentes condiciones de luz no muestran variación en la composición bacteriana de T. molitor, sin embargo, distintas dietas modifican su microbiota intestinal. En la de dieta de brócoli predominan Tenericutes (media de 41,9%) y Firmicutes (31,3%), mientras que en la de posos de café son mayoritarias bacterias del filo Proteobacteria (62%).
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    Evolution of ascorbic acid and peroxidase during industrial processing of broccoli
    (Wiley, 2000-08-16) Murcia Tomás, María Antonia; López Ayerra, B; Martiínez-Tomé, Madgalena; Vera, Ana María; García Carmona, Francisco; Tecnología de Alimentos, Nutrición y Bromatología
    The ascorbic acid content and peroxidase activity of raw, canned and frozen (after blanching times of 60, 90, 120 and 150s) broccoli florets and stems were determined. The ascorbic acid content represented 1.12 and 0.78g kg-1 fresh weight in raw florets and stems respectively. After blanching (for different times) and freezing, the ascorbic acid content decreased to values of 0.55±0.56g kg-1 fresh weight in florets and 0.35±0.36g kg-1 fresh weight in stems. The industrial processing involved in canning decreased the ascorbic acid content to 0.18g kg-1 fresh weight in florets. The peroxidase activity observed in the florets and stems of raw broccoli was 308.8 and 278.6mmolmin-1 per 100g fresh weight respectively. The peroxidase activity remaining in frozen florets varied from 0.9 to 0.2%, while that in stems showed values of between 7.5 and 8.4%. These values for stems were within the range recommended for residual activity after blanching and freezing. The peroxidase activity of canned broccoli florets was practically undetectable.
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    Membrane vesicles for nanoencapsulated sulforaphane increased their anti-inflammatory role on an In vitro human macrophage model.
    (MDPI, 2022-02-09) Yepes-Molina, Lucía; Pérez-Jiménez, María Isabel; Martínez-Esparza Alvargonzález, María Concepción; Teruel Puche, José Antonio; Ruiz Alcaraz, Antonio José; García Peñarrubia, María del Pilar; Carvajal, Micaela; Bioquímica y Biología Molecular B e Inmunología
    At present, there is a growing interest in finding new non‐toxic anti‐inflammatory drugs to treat inflammation, which is a key pathology in the development of several diseases with considerable mortality. Sulforaphane (SFN), a bioactive compound derived from Brassica plants, was shown to be promising due to its anti‐inflammatory properties and great potential, though its actual clinical use is limited due to its poor stability and bioavailability. In this sense, the use of nanocarriers could solve stability‐related problems. In the current study, sulforaphane loaded into membrane vesicles derived from broccoli plants was studied to determine the anti‐inflammatory potential in a human‐macrophage‐like in vitro cell model under both normal and inflammatory conditions. On the one hand, the release of SFN from membrane vesicles was modeled in vitro, and two release phases were stabilized, one faster and the other slower due to the interaction between SFN and membrane proteins, such as aquaporins. Furthermore, the anti‐inflammatory action of sulforaphane‐loaded membrane vesicles was demonstrated, as a decrease in interleukins crucial for the development of nflammation, such as TNF‐α, IL‐1β and IL‐6, was observed. Furthermore, these results also showed that membrane vesicles by themselves had anti‐inflammatory properties, opening the possibility of new lines of research to study these vesicles, not only as carriers but also as active compounds.
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    Seasonal Variation of Health-Promoting Bioactives in Broccoli and Methyl-Jasmonate Pre-Harvest Treatments to Enhance Their Contents
    (MDPI, 2020-09-26) Núñez-Gómez, V; Baenas, N; Navarro-González, I; García-Alonso, J; Moreno, D.A.; Periago-Castón, M.J.; González-Barrio, Rocío
    Broccoli is a source of bioactive compounds that provide an important nutritional value. The content of these compounds can vary depending on agronomic and environmental conditions, as well as on elicitation. In this study, three crop trials were carried out to evaluate the e_ects of the cultivation season, the application of di_erent dosages of methyl-jasmonate (MeJA) on the overall quality and on the total content of bioactive compounds of ‘Parthenon’ broccoli cultivated under the field conditions of southeastern Spain. Color parameters, chlorophyll content, total phenolic compounds, total flavonoids and antioxidant activity were measured to evaluate the overall quality. Moreover, individual carotenoids, phenolic compounds and glucosinolates were evaluated by high performance liquid chromatography with diode array detection (HPLC-DAD) and high performance liquid chromatography equipped with diode array detector coupled to mass spectrometer using electro spray ionization (HPLC-DAD-ESI/MSn). The content of total carotenoids, phenolic compounds and glucosinolates were higher in autumn compared with spring, showing increases of 2.8-fold, 2-fold and 1.2-fold, respectively. Moreover, a double application of MeJA increased the contents of total carotenoids, phenolic compounds and glucosinolates by 22%, 32% and 39%, respectively, relative to the untreated samples. Considering our results, the controlled and timely application of 250 _M MeJA to the aerial parts of the plants four days before harvest, on two consecutive days, seems to be a valid agronomic strategy to improve the health-promoting capacity of Parthenon broccoli, without compromising its overall quality.