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STUDIES AVAILABLE OF CORIANDER
Sources :- http://www.pubmedcentral.nih.gov
1. Plant Foods Hum Nutr. 2010 May 5. [Epub ahead of print]
Carotenoid Content of Commonly Consumed Herbs and Assessment of Their
Bioaccessibility Using an In Vitro Digestion Model.
Daly T, Jiwan MA, O'Brien NM, Aherne SA.
Department of Food and Nutritional Sciences, University College Cork, Cork,Ireland.
Herbs are a rich source of bioactive phytochemicals such as carotenoids, which
are known to exert various positive biological effects. However, there is very
limited information in the literature regarding the content and bioavailability
of carotenoids from commonly consumed herbs. Therefore, the objectives of the
present study were first, to determine the carotenoid content of eight herbs
namely basil (Ocimum basilicum), coriander (Coriandrum sativum), dill (Anethum
graveolens), mint (Metha L.), parsley (Petroselinum crispum), rosemary
(Rosmarinus officinalis), sage (Salvia officinalis), and tarragon (Artemisia
dracunculus L.); and second, to assess carotenoid bioaccessibility from theseherbs using a simulated human in vitro digestion model. Carotenoidbioaccessibility is defined as the amount of carotenoids transferred to micelles
after digestion when compared with the original amount present in the food. The
content of individual carotenoids varied significantly among the herbs tested.
Carotenoid bioaccessibility varied from 0 to 42.8%. Basil and coriander, and
their respective micelles, contained the highest levels of beta-carotene,
beta-cryptoxanthin, and lutein + zeaxanthin. Our findings show that herbs are
rich sources of carotenoids and that these foods can significantly contribute to
the intake of bioaccessible carotenoids.
PMID: 20443063 [PubMed - as supplied by publisher]
2. J Food Prot. 2010 Mar;73(3):434-44.
Survival and growth of Salmonella in salsa and related ingredients.
Ma L, Zhang G, Gerner-Smidt P, Tauxe RV, Doyle MP.
Center for Food Safety, University of Georgia, Griffin, Georgia 30223-1797, USA.
A large outbreak of Salmonella Saintpaul associated with raw jalapeño peppers,
serrano peppers, and possibly tomatoes was reported in the United States in
2008.
During the outbreak, two clusters of illness investigated among restaurant
patrons were significantly associated with eating salsa. Experiments were
performed to determine the survival and growth characteristics of Salmonella in
salsa and related major ingredients, i.e., tomatoes, jalapeño peppers, and
cilantro. Intact and chopped vegetables and different formulations of salsas
were
inoculated with a five-strain mixture of Salmonella and then stored at 4, 12,
and
21 degrees C for up to 7 days. Salmonella populations were monitored during
storage. Salmonella did not grow, but survived on intact tomatoes and jalapeño
peppers, whereas significant growth at 12 and 21 degrees C was observed on
intact
cilantro. In general, growth of Salmonella occurred in all chopped vegetables
when stored at 12 and 21 degrees C, with chopped jalapeño peppers being the most
supportive of Salmonella growth. Regardless of differences in salsa formulation,
no growth of Salmonella (initial inoculation ca. 3 log CFU/g) was observed in
salsa held at 4 degrees C; however, rapid or gradual decreases in Salmonella
populations were only observed in formulations that contained both fresh garlic
and lime juice. Salmonella grew at 12 and 21 degrees C in salsas, except for
those formulations that contained both fresh garlic and lime juice, in which
salmonellae were rapidly or gradually inactivated, depending on salsa
formulation. These results highlight the importance of preharvest pathogen
contamination control of fresh produce and proper formulation and storage ofsalsa.
PMID: 20202327 [PubMed - indexed for MEDLINE]
3. J Food Prot. 2010 Feb;73(2):344-52.
Four-year surveillance for ochratoxin a and fumonisins in retail foods in Japan.
Aoyama K, Nakajima M, Tabata S, Ishikuro E, Tanaka T, Norizuki H, Itoh Y, Fujita
K, Kai S, Tsutsumi T, Takahashi M, Tanaka H, Iizuka S, Ogiso M, Maeda M,Yamaguchi S, Sugiyama K, Sugita-Konishi Y, Kumagai S.
Food and Agricultural Materials Inspection Center, Sendai Regional Center,
1-3-15, Gorin, Miyagino-ku, Sendai 983-0842, Japan. kouji_aoyama@nm.famic.go.jp
Between 2004 and 2007 we examined foods from Japanese retail shops for mcontamination with ochratoxin A (OTA) and fumonisins B(1), B(2), and B(3). A
total of 1,358 samples of 27 different products were examined for OTA, and 831
samples of 16 different products were examined for fumonisins. The limits of
quantification ranged from 0.01 to 0.5 microg/kg for OTA and 2 to 10 microg/kg
for the fumonisins. OTA was detected in amounts higher than limits of
quantification in wheat flour, pasta, oatmeal, rye, buckwheat flour and dried
buckwheat noodles, raisins, wine, beer, coffee beans and coffee products,
chocolate, cocoa, and coriander. OTA was found in more than 90% of the samples
of
instant coffee and cocoa, and the highest concentration of OTA, 12.5 microg/kg,
was detected in raisins. The concentration of OTA in oatmeal, rye, raisins,
wine,
and roasted coffee beans varied remarkably from year to year. Fumonisins were
detected in frozen and canned corn, popcorn grain, corn grits, cornflakes, corn
soups, corn snacks, beer, soybeans, millet, and asparagus. The highest
concentrations of fumonisins B(1), B(2), and B(3) were detected in corn grits
(1,670, 597, and 281 microg/kg, respectively). All of the samples of corn grits
were contaminated with fumonisins, and more than 80% of the samples of popcorn
grain and corn snacks contained fumonisins. OTA and fumonisins were detected in
several food products in Japan; however, although Japan has not set regulatory
levels for these mycotoxins, their concentrations were relatively low.
PMID: 20132681 [PubMed - indexed for MEDLINE]
4. J Food Prot. 2010 Feb;73(2):212-20.
Behavior of Escherichia coli O157:H7 on damaged leaves of spinach, lettuce,
cilantro, and parsley stored at abusive temperatures.
Khalil RK, Frank JF.
Department of Botany and Microbiology, Faculty of Science, Alexandria
University,
Alexandria, Egypt.
Recent foodborne illness outbreaks associated with the consumption of leafy
green
produce indicates a need for additional information on the behavior of
pathogenic
bacteria on these products. Previous research indicates that pathogen growth and
survival is enhanced by leaf damage. The objective of this study was to compare
the behavior of Escherichia coli O157:H7 on damaged leaves of baby Romaine
lettuce, spinach, cilantro, and parsley stored at three abusive temperatures (8,
12, and 15 degrees C). The damaged portions of leaves were inoculated with
approximately 10(5) CFU E. coli O157:H7 per leaf. The pathogen grew on damaged
spinach leaves held for 3 days at 8 and 12 degrees C (P < 0.05), with the
population increasing by 1.18 and 2.08 log CFU per leaf, respectively. E. coli
O157:H7 did not grow on damaged Romaine leaves at 8 or 12 degrees C, but growth
was observed after 8 h of storage at 15 degrees C, with an increase of less than
1.0 log. Growth of E. coli O157:H7 on Romaine lettuce held at 8 or 12 degrees C
was enhanced when inocula were suspended in 0.05% ascorbic acid, indicating the
possibility of inhibition by oxidation reactions associated with tissue damage.
Damaged cilantro and Italian parsley leaves held at 8 degrees C for 4 days did
not support the growth of E. coli O157:H7. Behavior of the pathogen in leaf
extracts differed from behavior on the damaged tissue. This study provides
evidence that the damaged portion of a leafy green is a distinct growth niche
that elicits different microbial responses in the various types of leafy greens.
PMID: 20132665 [PubMed - indexed for MEDLINE]
5. Biosci Biotechnol Biochem. 2010 Jan;74(1):31-5. Epub 2010 Jan 7.
Potential of coriander (Coriandrum sativum) oil as a natural antimicrobial
compound in controlling Campylobacter jejuni in raw meat.
Rattanachaikunsopon P, Phumkhachorn P.
Department of Biological Science, Ubon Ratchathani University, Ubon Ratchathani,
Thailand. rattanachaikunsopon@yahoo.com
Twelve essential oils were tested in vitro for antimicrobial activities against
several strains of Campylobacter jejuni, a pathogen causing food-borne diseases
worldwide. Using disk diffusion and minimal inhibitory concentration
determination assays, we noted that coriander oil exhibited the strongest
antimicrobial activity against all tested strains. The oil had a bactericidal
effect on the target bacteria. In evaluating the antimicrobial potency of
coriander oil against C. jejuni on beef and chicken meat at 4 degrees C and 32
degrees C, it was found that the oil reduced the bacterial cell load in a
dose-dependent manner. The type of meat and temperature did not influence the antimicrobial activity of the oil. This study indicates the potential of
coriander oil to serve as a natural antimicrobial compound against C. jejuni in
food.
PMID: 20057155 [PubMed - indexed for MEDLINE]
6. Altern Med Rev. 2009 Dec;14(4):380-4.
Essential oils in the treatment of intestinal dysbiosis: A preliminary in vitro
study.
Hawrelak JA, Cattley T, Myers SP.
School of Health and Human Sciences, Southern Cross University. drjah13@yahoo.com
INTRODUCTION: Dysbiosis is associated with a number of gastrointestinal and
systemic disorders. There is a need for selectively acting antimicrobial agents
capable of inhibiting the growth of potentially pathogenic microorganisms, or
those found to be out of balance, while not negatively impacting the bulk
gastrointestinal tract microflora. OBJECTIVE: The purpose of this in vitro study
is to examine the potential of a selection of essential oils as agents to treat
dysbiosis. MATERIALS AND METHODS: Eight essential oils were examined using the
agar dilution method, including Carum carvi, Citrus aurantium var. amara,
Foeniculum vulgare dulce, Illicium verum, Lavandula angustifolia, Mentha
arvensis, Mentha x piperita, and Trachyspermum copticum. Doubling dilutions of
the essential oils were tested against 12 species of intestinal bacteria, which
represent the major genera found in the human gastrointestinal tract (GIT).
RESULTS: Carum carvi, Lavandula angustifolia, Trachyspermum copticum, and Citrus
aurantium var. amara essential oils displayed the greatest degree of
selectivity,
inhibiting the growth of potential pathogens at concentrations that had no
effect
on the beneficial bacteria examined. CONCLUSION: The most promising essential
oils for the treatment of intestinal dysbiosis are Carum carvi, Lavandula
angustifolia, Trachyspermum copticum, and Citrus aurantium var. amara. The herbs
from which these oils are derived have long been used in the treatment of
gastrointestinal symptoms and the in vitro results of this study suggest that
their ingestion will have little detrimental impact on beneficial members of the
GIT microflora. More research is needed, however, to investigate tolerability
and
safety concerns, and verify the selective action of these agents.
PMID: 20030464 [PubMed - indexed for MEDLINE]
7. J Agric Food Chem. 2010 Jan 27;58(2):1093-9.
Influence of the isolation procedure on coriander leaf volatiles with some
correlation to the enzymatic activity.
To Quynh CT, Iijima Y, Kubota K.
Department of Food and Nutritional Sciences, Graduate School of Humanities and
Sciences, Ochanomizu University, Tokyo 112-8610, Japan.
Coriander leaves (Coriandrum sativum L.) have become popular worldwide because
of
their pleasant and delicate aroma. By a hot water extraction method, in which
coriander leaves were cut before suspending in boiling water for 2 min, the
contents of the main volatile compounds such as alkanals and 2-alkenals from C10
to C14 decreased, while the levels of corresponding alcohols increased in
comparison to those obtained by solvent extraction. To investigate the reasons
for this variation, an enzyme activity was assayed. By using aliphatic aldehyde
as a substrate and NADPH as a coenzyme, strong activity of an aliphatic aldehyde
reductase was found for the first time in this herb in the relatively wide pH
range of 5.0-9.0, with the maximum activity at pH 8.5. Additionally, the
aliphatic aldehyde dehydrogenase, responsible for acid formation, was also found
to have a relatively weak activity compared to that of reductase.
PMID: 19916543 [PubMed - indexed for MEDLINE]
8. Biol Trace Elem Res. 2009 Nov 10. [Epub ahead of print]
Prophylactic Efficacy of Coriandrum sativum (Coriander) on Testis of
Lead-Exposed
Mice.
Sharma V, Kansal L, Sharma A.
Bioscience and Biotechnology Department, Banasthali University, District Tonk,
Banasthali, 304022, Rajasthan, India, veenasharma003@gmail.com.
Lead poisoning is a worldwide health problem, and its treatment is under
investigation. The aim of this study was to access the efficacy of Coriandrum
sativum (coriander) in reducing lead-induced changes in mice testis. Animal
exposed to lead nitrate showed significant decrease in testicular SOD, CAT, GSH,
total protein, and tissue lead level. This was accompanied by simultaneous
increase in the activities of LPO, AST, ALT, ACP, ALP, and cholesterol level.
Serum testosterone level and sperm density were suppressed in lead-treated group
compared with the control. These influences of lead were prevented by concurrent
daily administration of C. sativum extracts to some extent. Treating albino mice
with lead-induced various histological changes in the testis and treatment with
coriander led to an improvement in the histological testis picture. The results
thus led us to conclude that administration of C. sativum significantly protects
against lead-induced oxidative stress. Further work need to be done to isolate
and purify the active principle involved in the antioxidant activity of this
plant.
PMID: 19902160 [PubMed - as supplied by publisher]
9. Arch Latinoam Nutr. 2009 Sep;59(3):318-24.
[Prevalence of Listeria monocytogenes in fresh tomatoes (Lycopersicum esculentum)
and coriander (Coriandrum sativum) in three markets of Valencia, Venezuela]
[Article in Spanish]
Ramírez Mérida LG, Morón de Salim A, Alfieri Graterol AY, Gamboa O.
Universidad de Carabobo, Valencia, Venezuela.
The incidence of L. monocytogenes in tomatoes and coriander obtained from three
different markets, during eight weeks were determined. 192 samples were
evaluated: 96 of tomatoes, and 96 of coriander. The isolation of L.
monocytogenes
was performed using COVENIN 3718:2001. The data were analyzed by SPSS version
12.0. Kolmogorov Smirnov, Mann Whitney U, Kruskal Wallis U test; Spearman's
correlation were applied, and p<0.05 significance level was aplied. It was not
found significant differences between the medias values and standard deviations
of Most Probable Number (MPN) of Listeria spp to tomatoes and coriander during
the eight weeks of recollection in the markets; neither between the
distributions
of MPN of tomatoes and coriander from the markets (Chi2=5,233 p<0,073;
Chi2=1,624
p<0,444 respectively) neither the samples per weeks (Chi2=6,547 p<0,477;
Chi2=2,667 p<0,914 respectively). In the number of MPN between tomatoes and
coriander both distributions were significant different according to test U Mann
Whitney U=3040,5 (Z=-4,216 p<0,0001). It was found statistical significance
(p<0,001) between the number of MPN of tomatoes and coriander. The presence of
Listeria spp in tomatoe was 41,66% (25,0% L. monocytogenes and 16,7% L.ivanovii); in coriander 77,08% (36,5% L. monocytogenes, 33,3% L. ivanovii and
7,3% L. seelige). We concluded that the high level of L. monocytogenes in
tomatoes and coriander is independent of the markets store; we see the necessity
of a microbiological control on the irrigation system, collection and
distribution to ensure the quality of the product.
PMID: 19886518 [PubMed - in process]
10. J Agric Food Chem. 2009 Nov 11;57(21):9962-71.
Emerging opportunities for flavor analysis through hyphenated gas
chromatography.
Marriott PJ, Eyres GT, Dufour JP.
Australian Centre for Research on Separation Science, School of Applied
Sciences,
RMIT University, GPO Box 2476 V, Melbourne, Victoria 3001, Australia.
philip.marriott@rmit.edu.au
Important advances in chemical and flavor knowledge are possible through
improved
analytical separation and identification. Along with greater separation power,
both a more robust analysis and an improved identified sample composition
result.
In this paper, a number of new integrated methods are explored that permit
improved resolution and superior analyses for a range of studies. These methods
focus on multidimensional gas chromatography (MDGC), comprehensive
two-dimensional gas chromatography (GCxGC), olfactometry, mass spectrometry, and
nuclear magnetic resonance (NMR) spectroscopy. The overriding objective is to
provide technical solutions that employ the best possible separation of
compounds, allowing tools such as olfactometry, mass spectrometry, NMR
spectroscopy, and other detectors to provide much better characterization of
separated chemical species. Various novel strategies are demonstrated that
provide the necessary increased separation power, integrated with specific
detection steps. Case studies presented include the sensory-directed
identification of a woody odorant in hop essential oil, correlation of compound
identifications in coriander leaf, and development of new preparative isolation
capabilities using MDGC with NMR spectroscopy.
PMID: 19817416 [PubMed - indexed for MEDLINE]
11. Sheng Wu Gong Cheng Xue Bao. 2009 Jun;25(6):832-9.
[Cloning of phzIR from the endophytic Pseudomonas sp. G5 and its expression in
Escherichia coli]
[Article in Chinese]
Li H, Liu X, Gao K, Jia J.
Institute of Life Sciences, Jiangsu University, Zhenjiang 212013, China.
We isolated a new strain of endophytic Pseudomonas G5 from the stems of Chinese
parsley (Coriandrum sativum L.), and it is tentatively identified as Pseudomonas
aurantiaca according to analysis of the entire substrate utilization profiles
using BIOLOG Microstation system (BIOLOG, Inc, Hayward CA). An array of evidence
established that many Gram-negative bacteria employ Quorum sensing (QS) system
to
regulate gene expression in response to cell density using small diffusible
signal molecules, N-acyl homoserine lactones (AHLs), and control diverse
phenotypic traits in plant-associated bacteria. In this study, we showed that
Pseudomonas sp. strain G5 can produce several types of AHLs at a detectable
level
using Thin Layer Chromatography (TLC) analysis combined with bioreporter
Chromobacterium violaceum CV026 bioassay, and N-hexanoyl-homoserine lactone (HHL,
C6-HSL) with Rf value 0.4 is the major signal molecule. Furthermore, we have
identified its quorum sensing system composed of PhzI and PhzR by cloning and
sequencing of phzI-phzR. PhzI is responsible for synthesis of AHLs signal
molecules, and PhzR is a transcriptional regulator. Finally, we heterologously
expressed the recombinant plasmid pMD-phzIR in Escherichia coli JM109 and
verified it using C. violaceum CV026 bioassay. The phylogenetic analysis using
MEGA4 revealed highly similarities exist among the phzIR homologs, suggesting it
is evolutionary well conserved in the genus Pseudomonas.
PMID: 19777809 [PubMed - in process]
12. J Econ Entomol. 2009 Aug;102(4):1567-79.
Effect of commercially available plant-derived essential oil products on
arthropod pests.
Cloyd RA, Galle CL, Keith SR, Kalscheur NA, Kemp KE.
Department of Entomology, 123 Waters Hall, Kansas State University, Manhattan,
KS
66506-4004, USA. rcloyd@ksu.edu
Plant-derived essential oil products, in general, are considered minimum-risk
pesticides and are exempt from Environmental Protection Agency registration
under
section 25(b) of the Federal Insecticide Fungicide and Rodenticide Act. However,
many of the plant-derived essential products available to consumers (homeowners)
have not been judiciously evaluated for both efficacy and plant safety. In fact,
numerous plant-derived essential oil products labeled for control of arthropod
pests have not been subject to rigorous evaluation, and there is minimal
scientific information or supporting data associated with efficacy against
arthropod pests. We conducted a series of greenhouse experiments to determine
the
efficacy and phytotoxicity of an array of plant-derived essential oil products
available to consumers on arthropod pests including the citrus mealybug,
Planococcus citri (Risso); western flower thrips, Frankliniella occidentalis
(Pergande); twospotted spider mite, Tetranychus urticae Koch; sweetpotato
whitefly B-biotype, Bemisia tabaci (Gennadius); and green peach aphid, Myzus
persicae (Sulzer). Although the products Flower Pharm (cottonseed, cinnamon, and
rosemary oil) and Indoor Pharm (soybean, rosemary, and lavender oil) provided >
90% mortality of citrus mealybug, they were also the most phytotoxic to the
coleus, Solenostemon scutellarioides (L.) Codd, plants. Both GC-Mite
(cottonseed,
clove, and garlic oil) and Bugzyme (citric acid) were most effective against the
twospotted spider mite (> or = 90% mortality). However, SMC (canola, coriander
oil, and triethanolamine), neem (clarified hydrophobic extract of neem oil), and
Bug Assassin (eugenol, sodium lauryl sulfate, peppermint, and citronella oil)
provided > 80% mortality. Monterey Garden Insect Spray, which contained 0.5%
spinosad, was most effective against western flower thrips with 100% mortality.
All the other products evaluated failed to provide sufficient control of western
flower thrips with < 30% mortality. In addition, the products Pest Out
(cottonseed, clove, and garlic oil), Bang (Pipereaceae), and Fruit & Vegetable
Insect Spray (rosemary, cinnamon, clove oil, and garlic extract) had the highest
flower (transvaal daisy, Gerberajamesonii [H. Bolus ex Hook.f]) phytotoxicity
ratings (> or = 4.5 of 5) among all the products. None of the plant-derived
essential oil products provided sufficient control of sweetpotato whitefly
B-biotype or green peach aphid 7, 14, and 21 d after application. Furthermore,
the products Bug Assassin (eugenol, sodium lauryl sulfate, peppermint, and
citronella oil) and Sharpshooter (sodium lauryl sulfate and clove oil) were
phytotoxic to the poinsettia, Euphorbia pulcherrima Willd. ex Klotzsch, plants.
This study is one of the first to quantitatively demonstrate that commercially
available plant-derived essential oil products vary in their effectiveness
against certain arthropod pests stated on the label and are phytotoxic.
PMID: 19736770 [PubMed - indexed for MEDLINE]
13. J Food Prot. 2009 Jul;72(7):1486-90.
Efficacy of detergents and fresh produce disinfectants against microorganisms
associated with mixed raw vegetables.
Samadi N, Abadian N, Bakhtiari D, Fazeli MR, Jamalifar H.
Department of Drug and Food Control, Faculty of Pharmacy, Tehran University of
Medical Sciences, Tehran, Iran. samadin@sina.tums.ac.ir
Efficacy of commercial detergent and disinfectants to eliminate microorganisms
associated with fresh vegetables eaten raw in Iran, including radish, parsley,
basil, coriander (cilantro), Allium porrum (leek), and peppermint were studied.
The raw vegetables were subjected to a triple wash treatment of washing in tap
water for mud removal, washing in water containing a detergent (dishwashing
liquid) or disinfectant individually, and rinsing in tap water. The population
of
total mesophilic microbes on the surface of untreated vegetables ranged from
10(5) to 10(6) CFU/g. Washing in tap water or treatment with detergent (333 ppm
for 10 min) or benzalkonium chloride (92 ppm for 15 min) reduced the total
microbial count, most probable number (MPN) of coliforms, MPN of fecal coliforms,
and MPN of fecal streptococci by about 1.2 to 2.3 log. No significant
differences
in microbial populations were found on vegetables after decontamination with tap
water, detergent, or benzalkonium chloride (P > 0.05). Treatments with peracetic
acid (100 ppm for 15 min) and hydrogen peroxide (133 ppm for 30 min) reduced the
total mesophilic microbial counts by about 2.8 log. The microbial reductions
with
calcium hypochlorite (300 ppm for 15 min) and combined hydrogen peroxide and
silver ion (133 ppm for 30 min) were significantly higher than those obtained
after rinsing in tap water or after detergent or benzalkonium chloride wash (P <
0.05). Pretreatment with detergent slightly enhanced the efficacy of alldecontamination treatments, but results were not significantly different from
those obtained after individual application of disinfectants.
PMID: 19681275 [PubMed - indexed for MEDLINE]
14. Curr Microbiol. 2009 Sep;59(3):233-9. Epub 2009 Jun 6.
Detection of Yersinia enterocolitica in alfalfa, mung bean, cilantro, and mamey
sapote (Pouteria sapota) food matrices using DNA microarray chip hybridization.
Siddique N, Sharma D, Al-Khaldi SF.
Department of Cell Biology and Molecular Genetics, School of Life Science,
University of Maryland, College Park, MD, USA.
Four different food matrices (alfalfa, cilantro, mamey sapote, and mung bean)
were contaminated with three different dilutions 10(6), 10(4), and 10(3) cfu/g
of
Yersinia enterocolitica. DNA was isolated from each food mix and used in
chromosomal amplifications. The amplified DNA was used as templates in single
PCR
reactions of the four genes (virF, ail, yst, and blaA) followed by mixing the
four reactions for one PCR primer extension reaction. The presence and the limit
of detection of four genes in four food matrices were established by microarray
hybridization. Data revealed the diversity of signal intensities. Neither the
microarray chip hybridization nor the single PCR amplification could detect
virF's presence located on a plasmid. Ail was detected in 10(3) cfu/g, whereas
blaA and yst were detected from 10(5) to 10(6) cfu/g in all food matrices.Therefore, the ail gene could be the gene of choice in identifying Y.enterocolitica in alfalfa, cilantro, mamey, and mung bean. Other genes--blaA,yst, virF--exhibited wide variability in hybridization signals, highlighting the
need of a better DNA purification step prior to DNA microarray hybridization.
PMID: 19504157 [PubMed - indexed for MEDLINE]
15. Chem Biol Interact. 2009 Jun 15;180(1):39-46. Epub 2009 Mar 5.
Linalool decreases HepG2 viability by inhibiting mitochondrial complexes I and
II, increasing reactive oxygen species and decreasing ATP and GSH levels.
Usta J, Kreydiyyeh S, Knio K, Barnabe P, Bou-Moughlabay Y, Dagher S.
Department of Biochemistry, Faculty of Medicine, American University of Beirut,
Beirut, Lebanon. justa@aub.edu.lb
Coriander is used as an appetizer, a common food seasoning in Mediterranean
dishes, and a remedy for many ailments. In this study we tested the biochemical
effect of its essential oil components, in particular linalool, its main
component. The oil extract was prepared by hydro-distillation of coriander
seeds.
The various components were identified by gas chromatography coupled to mass
spectroscopy. The effect of the various oil components on the viability of
different cell lines (HepG2, Caco2, NIH3t3, MCF7 and Hek293) was examined using
MTT assay. Linalool was the most potent and HepG2 cells the most sensitive. A
50%
and 100% decrease in the viability of HepG2 was obtained at 0.4 microM and 2
microM linalool, respectively. Whereas none of the other components exerted a
significant effect at concentrations lower than 50 microM, myrcene and nerolidol,
the structural analogues of linalool, were more potent at 100 microM than the
other components decreasing HepG2 viability to 26%. The biochemical effect of
linalool on mitochondria isolated from HepG2 showed a concentration-dependent
inhibition in complexes I and II activities of the respiratory chain, and a
time-dependent decrease in ATP level. In addition, a time-dependent decrease in
glutathione (GSH) level and in the reduction of nitroblue tetrazolium was
obtained, indicating increase in reactive oxygen species (ROS) generation.
Pretreatment with the antioxidants: N-acetyl cysteine (2mM), Trolox (100 microM)
and different flavonoids (50 microM) was partially protective against the
linalool-induced cell death; the most effective response was that of rutin and
apigenin which restored 91% of HepG2 viability. We hereby report a decrease in
cell viability of HepG2 cells by linalool and identify the mitochondria as one
possible target for its site of action, inhibiting complexes I and II and
decreasing ATP. In addition linalool increased ROS generation and decreased GSH
level.
PMID: 19428344 [PubMed - indexed for MEDLINE]
16. Biosci Biotechnol Biochem. 2009 Mar 23;73(3):641-7. Epub 2009 Mar 7.
Aliphatic aldehyde reductase activity related to the formation of volatile
alcohols in Vietnamese coriander leaves.
Quynh CT, Iijima Y, Morimitsu Y, Kubota K.
Department of Food and Nutritional Sciences, Graduate School of Humanities and
Sciences, Ochanomizu University, Tokyo, Japan.
Vietnamese coriander (Persicaria odorata Lour.) belongs to a group known as
cilantro mimics with the 'cilantro' flavor, in which C10 and C12 aldehydes and
alcohols have been found as the potent odor compounds. Their composition
isolated
by different extraction methods varied. The enzyme activity was assayed, and the
reductase acting on some aliphatic aldehydes with NADH/NADPH as a coenzyme was
found in a crude enzymatic system of fresh leaves. The maximum activity was
observed at pH 8.0 in Na-phosphate and at pH 8.5 to 9.0 in a glycine-NaOH
buffer,
using heptanal as a substrate. The activated reductase that caused the alcohol
generation to increase after a time was inhibited by p-hydroxymercuribenzoate.
Our results, which are the first to be reported on Vietnamese coriander leaves,
reveal the presence of aliphatic aldehyde dehydrogenase, which is responsible
for
acid formation, and elucidate the strong activity of the aliphatic aldehyde
reductase.
PMID: 19270388 [PubMed - indexed for MEDLINE]
17. Rocz Panstw Zakl Hig. 2008;59(4):437-43.
[High pressure processing of spices in atmosphere of helium for decrease of
microbiological contamination]
[Article in Polish]
Windyga B, Fonberg-Broczek M, Sciezyńska H, Skapska S, Górecka K, Grochowska A,
Morawski A, Szczepek J, Karłowski K, Porowski S.
Zakład Badania Zywności i Przedmiotów Uzytku, Narodowy Instytut Zdrowia
Publicznego-Państwowy Zakład Higieny, 00 -791 Warszawa, ul. Chocimska 24.
bwindyga@pzh.gov.pl
The aim of the study was to investigate the microbiological decontamination of
coriander and caraway when HPP technology was applied in elevated temperature in
helium atmosphere. The HPP and heat treatment was conducted for 30 minutes at
800
and 1 000 MPa and temperature range was 60 - 121 degrees C. Contamination with
aerobic mesophilic bacteria was decreased by about 2 logarithmic cycles. Total
elimination of coliform and yeast and moulds was observed. The efficacy of HPP
treatment under helium atmosphere depended on the content of the water in tested
samples. It can be concluded that high pressure treatment under atmosphere of
helium, combination of proper high pressure and time improved the
microbiological
quality of spices.
PMID: 19227255 [PubMed - indexed for MEDLINE]
18. Food Nutr Bull. 2008 Dec;29(4):320-8.
Uncultivated Brazilian green leaves are richer sources of carotenoids than are
commercially produced leafy vegetables.
Kobori CN, Amaya DB.
Department of Food Science, Faculty of Food Engineering, University of Campinas
-
UNICAMP, Campinas, Brazil.
BACKGROUND: With the continuing problem of vitamin A deficiency, the recognition
of the role of carotenoids in disease prevention, and international programs
promoting biodiversity, determination of the carotenoid content of indigenous
Brazilian foods is needed. OBJECTIVE: To determine the principal carotenoids in
native leaves and compare the levels with those in commercially produced leafy
vegetables. METHODS: The indigenous Brazilian leafy vegetables caruru, mentruz,
taioba, serralha, and beldroega were analyzed with the use of a previously
developed and validated high-performance liquid chromatography (HPLC) method.
Parsley and coriander leaves, which were previously shown to be the richest in
carotenoids among commercially produced leaves, were analyzed for comparison.
Five sample lots of each vegetable collected at different times during the year
were analyzed immediately after harvest. RESULTS: Lutein concentrations were 119
+/- 21, 111 +/- 48, 104 +/- 44, 87 +/- 7, and 34 +/- 14 microg/g, and
beta-carotene contents were 114 +/- 22, 97 +/- 40, 66 +/- 18, 72 +/- 9, and 32
+/- 14 microg/g for caruru, mentruz, taioba, serralha, and beldroega,
respectively. Except for beldroega, these values were higher than those for
commercial leaves. Parsley had 88 +/- 18 microg/g of lutein and 65 +/- 13
microg/g of beta-carotene. Coriander leaves contained 74 +/- 6 microg/g of
lutein
and 55 +/- 5 microg/g of beta-carotene. The violaxanthin and neoxanthin
concentrations were also higher in the native leaves. Comparison with values for
previously analyzed commercial leafy vegetables confirmed the higher carotenoid
levels of the native leaves. CONCLUSIONS: The indigenous leaves investigated are
richer sources of carotenoids than are commercially produced leafy vegetables.
PMID: 19227056 [PubMed - indexed for MEDLINE]
19. Commun Agric Appl Biol Sci. 2008;73(4):731-8.
Colloidal competences of any polyethyleneglycol conjugates.
Jianu C, Cocan I, Rujescu C, Jianu I.
Banat's University of Agriculture Sciences and Veterinary Medicine, Timisoara
Faculty of Food Processing Technology.
The present paper presents research rely on the knowledge of basic colloidal
competences (surface tension, critical micelar concentration, HLB value) of
certain new structured lipids by accessing "homogeneous" polyoxyethylene chains
(n=3-18) (PEGn) monoderivatized R(NF; EH) during processing by cyanoethylation,
hydrolysis, and esterification together with fatty acids (R') isolated and
characterized from grape seeds (Vitis vinifera) (S), wild chestnut (Aesculus
hyppocastanum) (Ca), wild rose (Rosa Canina) (mn), coriander (Coriandri fructus)
(Co) in the architecture of the conjugates about foaming and wetting
competences.
Basic colloidal characterisation aimed at directing future research to
optimagrape seed technological directions for agroalimentary and horticultural
processing (and not only) among which these structures through synergic cumulusof defining competences of the polyunsaturated fatty acids (1 delta; 2delta;
3delta), of "homogeneous" derivatised polyethyleneoxy chains (PEO) with
monitored
degree of oligomerization (n=3-18). We thought it useful to access oligomeric
chains PEO processed through adapted Williamson synthesis to clearly quantify
its
role in the global "colloidal fingerprint" of the studied conjugate. On the
other
hand, polyunsaturated plant lipid residues we selected constitute a variant of
valorification by-products from horticultural and/or agroalimentary processing
accessible over worldwide geographical areas with differences due to soil and
climate conditions and to the cultivars specific to spontaneous and cultivated
flora.
PMID: 19226821 [PubMed - indexed for MEDLINE]
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