Статті в журналах: "Bitter components"

1

Okiki, Pius A., Abidemi R. Idowu, Olayinka O. Idris, Iyadunni A. Anuoluwa, and Esther A. Ekundayo. "Assessment of Nutritional and Bioactive Components of Garcinia kola Chips." ABUAD International Journal of Natural and Applied Sciences 2, no. 1 (March 30, 2022): 35–41. http://dx.doi.org/10.53982/aijnas.2022.0201.04-j.

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Garcinia kola otherwise known as bitter kola has been used in traditional African medicine for centuries, and is considered to have many beneficial properties. The study was aimed at assessing the nutritional and bioactive components of bitter kola chips. Freshly harvested seeds of Garcinia kola were purchased from local markets in Ado Ekiti, Nigeria. The seeds were thoroughly washed with clean water, de-husked, sliced and fast-dried at room temperature under high air current, to obtain bitter kola chips. The dried bitter kola chips were ground into fine powder using an electric blender. The fine powder was then analysed for its proximate, minerals, vitamins, phytochemicals and essential oil content. The results showed low moisture content (8.47 %), moderate levels of protein (12.7 %), fat (6.27 %), ash (7.47 %) and crude fibre (6.27 %), as well as very high levels of carbohydrate (58.77 %) and metabolizable energy (3000 Kcal/Kg). The micronutrients present in bitter kola consists of Fe2+, Zn2+, Mg2+, Ca2+, K+, PO3-, ascorbic acid, thiamine, niacin, and riboflavin at concentrations of 9.37, 0.23, 23.33, 238.33, 26.67, 323.33, 18.23, 0.27, 0.13 and 0.60 mg/100g respectively. The bitter kola chips contained high levels of alkaloids (628.33±10.41 mg/100g), saponins (161.67±7.64 mg/100g), and tannins (233.33±7.64 mg/100g); moderate levels of flavonoids (58.33±5.41 mg/100g), phytates (63.33±2.89), oxalates (90.00±5.00) and oxygen radical absorption capacity (13.23±0.25); while the anti-protease activity and cyanogenic glycosides levels were very low. GCMS analysis of the oil components of G. kola chips showed the presence of molecules such as Trichloroacetic acid, Ar-tumerone, Tumerone, which are of significant importance to human health. Sensory evaluation showed high preference for the bitter kola chips than the fresh seeds.

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2

Miko�ajczyk-Bator, Katarzyna, and Dariusz Kikut-Ligaj. "Triterpene saponins as bitter components of beetroot." Zywnosc Nauka Technologia Jakosc/Food Science Technology Quality 104, no. 1 (2016): 128–41. http://dx.doi.org/10.15193/zntj/2016/104/107.

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3

Kostadinovic, Sanja, Marina Stefova, and Diana Nikolova. "Comparative investigation of the sweet and bitter orange essential oil (Citrus sinensis and Citrus aurantium)." Macedonian Pharmaceutical Bulletin 51 (2005): 41–46. http://dx.doi.org/10.33320/maced.pharm.bull.2005.51.007.

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The volatile fraction composition of commercially produced sweet and bitter orange oil from fruit peels was studied using GC-MS. More than fifty components were identified in the oils using their mass spectra and linear retention indices. The monoterpene limonene was the most abundant component even though not in a quantity expected for a fresh orange essential oil. Aldehydes, followed by alcohols and esters, were the main components in the oxygenated fraction. Aldehydes were the major oxygenated components in the sweet orange oil, whereas alcohols and esters were present in higher amounts in the bitter orange oil. Among them, nonanal, decanal and linalool are the most important components for the flavour of sweet orange oil and carvon is the most important ketone for the flavour of bitter orange oil in combination with the other components. The amount of carvon gives a good indication about the freshness of the oil and the quantities of α-pinene and β-pinene, sabinene and myrcene give an indication about the natural or artificially changed composition of the essential oils.

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4

刘, 子记. "Hypoglycemic Active Components and Mechanism of Bitter Gourd." Pharmacy Information 09, no. 05 (2020): 163–67. http://dx.doi.org/10.12677/pi.2020.95024.

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5

Park, Hee-Jung, Jin-Gyeong Cho, Yoon-Su Baek, Kyeong-Hwa Seo, Su-Yeon Kim, Myung-Sook Choi, Kyung-Tae Lee, et al. "Identification of bitter components from Artemisia princeps Pamp." Food Science and Biotechnology 25, no. 1 (February 2016): 27–32. http://dx.doi.org/10.1007/s10068-016-0004-z.

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6

Sur, Subhayan, and Ratna B. Ray. "Bitter Melon (Momordica Charantia), a Nutraceutical Approach for Cancer Prevention and Therapy." Cancers 12, no. 8 (July 27, 2020): 2064. http://dx.doi.org/10.3390/cancers12082064.

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Cancer is the second leading cause of death worldwide. Many dietary plant products show promising anticancer effects. Bitter melon or bitter gourd (Momordica charantia) is a nutrient-rich medicinal plant cultivated in tropical and subtropical regions of many countries. Traditionally, bitter melon is used as a folk medicine and contains many bioactive components including triterpenoids, triterpene glycoside, phenolic acids, flavonoids, lectins, sterols and proteins that show potential anticancer activity without significant side effects. The preventive and therapeutic effects of crude extract or isolated components are studied in cell line-based models and animal models of multiple types of cancer. In the present review, we summarize recent progress in testing the cancer preventive and therapeutic activity of bitter melon with a focus on underlying molecular mechanisms. The crude extract and its components prevent many types of cancers by enhancing reactive oxygen species generation; inhibiting cancer cell cycle, cell signaling, cancer stem cells, glucose and lipid metabolism, invasion, metastasis, hypoxia, and angiogenesis; inducing apoptosis and autophagy cell death, and enhancing the immune defense. Thus, bitter melon may serve as a promising cancer preventive and therapeutic agent.

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7

Scinska, Anna, Eliza Koros, Boguslaw Habrat, Andrzej Kukwa, Wojciech Kostowski, and Przemyslaw Bienkowski. "Bitter and sweet components of ethanol taste in humans." Drug and Alcohol Dependence 60, no. 2 (August 2000): 199–206. http://dx.doi.org/10.1016/s0376-8716(99)00149-0.

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8

Yamazaki, Takahiro, Chika Takahashi, Yoshimasa Taniguchi, Masataka Narukawa, Takumi Misaka, and Yasuhisa Ano. "Bitter taste receptor activation by hop-derived bitter components induces gastrointestinal hormone production in enteroendocrine cells." Biochemical and Biophysical Research Communications 533, no. 4 (December 2020): 704–9. http://dx.doi.org/10.1016/j.bbrc.2020.10.099.

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9

Ayabe, Tatsuhiro, Takafumi Fukuda, and Yasuhisa Ano. "Improving Effects of Hop-Derived Bitter Acids in Beer on Cognitive Functions: A New Strategy for Vagus Nerve Stimulation." Biomolecules 10, no. 1 (January 13, 2020): 131. http://dx.doi.org/10.3390/biom10010131.

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Dementia and cognitive decline are global public health problems. Moderate consumption of alcoholic beverages reduces the risk of dementia and cognitive decline. For instance, resveratrol, a polyphenolic compound found in red wine, has been well studied and reported to prevent dementia and cognitive decline. However, the effects of specific beer constituents on cognitive function have not been investigated in as much detail. In the present review, we discuss the latest reports on the effects and underlying mechanisms of hop-derived bitter acids found in beer. Iso-α-acids (IAAs), the main bitter components of beer, enhance hippocampus-dependent memory and prefrontal cortex-associated cognitive function via dopamine neurotransmission activation. Matured hop bitter acids (MHBAs), oxidized components with β-carbonyl moieties derived from aged hops, also enhance memory functions via norepinephrine neurotransmission-mediated mechanisms. Furthermore, the effects of both IAAs and MHBAs are attenuated by vagotomy, suggesting that these bitter acids enhance cognitive function via vagus nerve stimulation. Moreover, supplementation with IAAs attenuates neuroinflammation and cognitive impairments in various rodent models of neurodegeneration including Alzheimer’s disease. Daily supplementation with hop-derived bitter acids (e.g., 35 mg/day of MHBAs) may be a safe and effective strategy to stimulate the vagus nerve and thus enhance cognitive function.

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10

Fukuda, Takafumi, Kuniaki Obara, Jiro Saito, Satoshi Umeda, and Yasuhisa Ano. "Effects of Hop Bitter Acids, Bitter Components in Beer, on Cognition in Healthy Adults: A Randomized Controlled Trial." Journal of Agricultural and Food Chemistry 68, no. 1 (December 6, 2019): 206–12. http://dx.doi.org/10.1021/acs.jafc.9b06660.

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11

Liu, Yi-Jui, Yun-Ju Lai, Reuben Wang, Yi-Chen Lo, and Chun-Hui Chiu. "The Effect of Thermal Processing on the Saponin Profiles of Momordica charantia L." Journal of Food Quality 2020 (September 22, 2020): 1–7. http://dx.doi.org/10.1155/2020/8862020.

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Saponins from Momordica charantia L. are a class of triterpenoid glucoside molecules that contribute to the bitter flavour of the plant and possess pharmacological properties. However, little is known about how the bioactivity and bitter flavour of saponins are affected by thermal processing. We established saponin profiles in bitter gourd extracts using a UPLC-ESI-MS/MS method. Seven saponins including momordicoside F1, momordicoside F2, momordicoside I, momordicoside K, momordicoside L, 3β,7β,25-trihydroxycucurbita-5, 23(E)-dien-19-al, and momordicine I were monitored for the effects of thermal processing on their stabilities. The results showed that both 3β,7β,25-trihydroxycucurbita-5,23(E)-dien-19-al and momordicoside L were extremely sensitive to heat treatment, particularly when they were heated at 100°C for more than 10 mins and under 121°C for 20 mins. Other saponins were reduced significantly by autoclaving, but they remained unchanged at lower temperatures. In conclusion, specific bitter gourd saponins are affected by thermal treatment, which may modify the bioactive components or bitter flavour of the bitter gourd extracts.

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12

Ke, Jingxuan, Jinxi Cheng, Qingying Luo, Hejun Wu, Guanghui Shen, and Zhiqing Zhang. "Identification of two bitter components in Zanthoxylum bungeanum Maxim. and exploration of their bitter taste mechanism through receptor hTAS2R14." Food Chemistry 338 (February 2021): 127816. http://dx.doi.org/10.1016/j.foodchem.2020.127816.

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13

Zhong, Victor W., Alan Kuang, Rebecca D. Danning, Peter Kraft, Rob M. van Dam, Daniel I. Chasman, and Marilyn C. Cornelis. "A genome-wide association study of bitter and sweet beverage consumption." Human Molecular Genetics 28, no. 14 (May 2, 2019): 2449–57. http://dx.doi.org/10.1093/hmg/ddz061.

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Abstract Except for drinking water, most beverages taste bitter or sweet. Taste perception and preferences are heritable and determinants of beverage choice and consumption. Consumption of several bitter- and sweet-tasting beverages has been implicated in development of major chronic diseases. We performed a genome-wide association study (GWAS) of self-reported bitter and sweet beverage consumption among ~370 000 participants of European ancestry, using a two-staged analysis design. Bitter beverages included coffee, tea, grapefruit juice, red wine, liquor and beer. Sweet beverages included artificially and sugar sweetened beverages (SSBs) and non-grapefruit juices. Five loci associated with total bitter beverage consumption were replicated (in/near GCKR, ABCG2, AHR, POR and CYP1A1/2). No locus was replicated for total sweet beverage consumption. Sub-phenotype analyses targeting the alcohol, caffeine and sweetener components of beverages yielded additional loci: (i) four loci for bitter alcoholic beverages (GCKR, KLB, ADH1B and AGBL2); (ii) five loci for bitter non-alcoholic beverages (ANXA9, AHR, POR, CYP1A1/2 and CSDC2); (iii) 10 loci for coffee; six novel loci (SEC16B, TMEM18, OR8U8, AKAP6, MC4R and SPECC1L-ADORA2A); (iv) FTO for SSBs. Of these 17 replicated loci, 12 have been associated with total alcohol consumption, coffee consumption, plasma caffeine metabolites or BMI in previous GWAS; none was involved in known sweet and bitter taste transduction pathways. Our study suggests that genetic variants related to alcohol consumption, coffee consumption and obesity were primary genetic determinants of bitter and sweet beverage consumption. Whether genetic variants related to taste perception are associated with beverage consumption remains to be determined.

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14

Han, Yutong, Ya Yang, Yan Li, Xin Yin, Zhiyu Chen, Danni Yang, Yongping Yang, Yunqiang Yang, and Xuefei Yang. "Genome-Wide Identification of OSC Gene Family and Potential Function in the Synthesis of Ursane- and Oleanane-Type Triterpene in Momordica charantia." International Journal of Molecular Sciences 23, no. 1 (December 24, 2021): 196. http://dx.doi.org/10.3390/ijms23010196.

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The triterpenes in bitter gourd (Momordica charantia) show a variety of medicinal activities. Oxidosqualene cyclase (OSC) plays an indispensable role in the formation of triterpene skeletons during triterpene biosynthesis. In this study, we identified nine genes encoding OSCs from bitter gourd (McOSC1–9). Analyses of their expression patterns in different tissues suggested that characteristic triterpenoids may be biosynthesized in different tissues and then transported. We constructed a hairy root system in which McOSC7 overexpression led to an increased accumulation of camaldulenic acid, enoxolone, and quinovic acid. Thus, the overexpression of McOSC7 increased the active components content in bitter gourd. Our data provide an important foundation for understanding the roles of McOSCs in triterpenoid synthesis.

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15

Cuong, Do Manh, Ramaraj Sathasivam, Chang Ha Park, Hyeon Ji Yeo, Ye Eun Park, Jae Kwang Kim, and Sang Un Park. "Analysis of triterpenoids, carotenoids, and phenylpropanoids in the flowers, leaves, roots, and stems of white bitter melon (Cucurbitaceae, Momordica charantia)." Tropical Journal of Pharmaceutical Research 20, no. 1 (March 19, 2021): 155–60. http://dx.doi.org/10.4314/tjpr.v20i1.22.

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Purpose: To evaluate the contents of carotenoids, triterpenoids, and phenylpropanoids in different parts of white bitter melon.Methods: We evaluated the accumulation of 2 triterpenoids, 10 carotenoids, and 11 phenylpropanoids in different parts of white bitter melon, including fruits at four different developmental stages using HPLC.Results: Charantin, lutein, and rutin were the main triterpenoids, carotenoids, and phenylpropanoids, respectively. The accumulation of triterpenoids (momordicine and charantin), carotenoids (antheraxanthin, lutein, violaxanthin, α-carotene, and β-carotene), and phenylpropanoids (caffeic acid, chlorogenic acid, epicatechin, gallic acid, p-coumaric acid, rutin, and trans-cinnamic acid) was high inthe leaves and/or flowers, which are exposed to direct sunlight, but low in the roots.Conclusion: Most of the analyzed components were accumulated at high levels in the leaves and/or flowers. These results will help exploit the compounds in various parts of white bitter melon that are beneficial for human health. Keywords: Momordica charantia, Bitter melon, Triterpenoid, Carotenoid, Phenylpropanoid

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16

Hosseini, Elaheh, Mohammad Mahdi Majidi, Mohammad Hossein Ehtemam, and Mustafa Ghanadian. "Variation in a worldwide collection of fennel (Foeniculum vulgare var. vulgare)." Crop and Pasture Science 72, no. 12 (2021): 1008. http://dx.doi.org/10.1071/cp21149.

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Fennel (Foeniculum vulgare Mill.) is an old medicinal plant and has been commonly used as a traditional food and medicine. This study aimed to evaluate genetic variation for agro-morphological traits and essential oil content and components in a worldwide collection of bitter fennel (F. vulgare var. vulgare). We examined production stability of different accessions, and identified associations between traits in order to find the best criteria for use in future breeding programs. The study evaluated 33 bitter fennel accessions from 11 countries in the field for morphological characters across 4years (2015–18), and for important phytochemical characters in 2years (2015 and 2016). Comparisons across years revealed varied responses from fennel genotypes. Highest mean production was observed in the third year, and highest essential oil content in the second year. Based on gas chromatography–mass spectrometry analysis, trans-anethole (59.86–78.82% of total oil content), estragole (3.61–24.39%), fenchone (9.58–18.26%) and limonene (0.52–3.66%) were detected as major essential oil components in the studied germplasm. Based on principal component and cluster analysis, genotypes were grouped into different clusters. Classification of genotypes was mainly in agreement with available information regarding their origins. The results support available information on the history of human establishments and the introduction of fennel from Mediterranean gene pools to other regions in ancient times. The negative correlation between some essential oil components indicates that some components are isomers and this could limit the simultaneous selection of components. Superior genotypes were identified in the studied germplasm, which can be used for future breeding programs with specific purposes.

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17

Lee, Youn Ri. "Nutritional Components and Antioxidant Activity of Dry Bitter Melon (Momordica charantia L.)." Journal of the Korean Society of Food Science and Nutrition 45, no. 4 (April 30, 2016): 518–23. http://dx.doi.org/10.3746/jkfn.2016.45.4.518.

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18

WAGNER, C. J., C. W. WILSON та P. E. SHAW. "Reduction of Grapefruit Bitter Components in a Fluidized β-Cyclodextrin Polymer Bed". Journal of Food Science 53, № 2 (березень 1988): 516–18. http://dx.doi.org/10.1111/j.1365-2621.1988.tb07745.x.

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19

Gao, Quan, Hao Jiang, Feng Tang, Hai-qun Cao, Xiang-wei Wu, Fei-fei Qi, Jia Sun, and Jun Yang. "Evaluation of the bitter components of bamboo shoots using a metabolomics approach." Food & Function 10, no. 1 (2019): 90–98. http://dx.doi.org/10.1039/c8fo01820k.

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20

Gberikon, Grace Mwuese, Fredrick Ityolumun Iyoula, and Smart Tersagh Ichor. "Effect of Bitter Leaves Extract on Bacteria Isolated from Soils of Some Mechanic and non-Mechanic Sites in Makurdi Metropolis." International Journal of Applied Sciences and Biotechnology 7, no. 1 (March 26, 2019): 81–87. http://dx.doi.org/10.3126/ijasbt.v7i1.23302.

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Effect of bitter leaves extract on bacteria isolated from soils of some mechanic and non- mechanic site in Makurdi metropolis was investigated. Forty (40) soil samples (20g each) were collected at the depth of 8-10cm from different mechanic shops in Makurdi metropolis (New garage, Kanshio and North bank) and soil from non-mechanic site. Fresh leaves of Vernonia amygdalina (bitter leaves) were purchased at Wadata market and identified at the Department of Plant Science, Federal University of Agriculture (FUAM). Serial dilution and pour plate technique was used for microbial analysis. Bacteria present were identified using cultural, morphological and biochemical techniques. Ethanol and methanol solvents were used to extract the bioactive constituents. Qualitative and quantitative phytochemical analyses were carried out on the bioactive components in the bitter leaves extracts. Susceptibility pattern of isolates were determined using Agar well diffusion assays. The genera Pseudomonas, Staphylococcus, Proteus and Escherichia were the predominant petroleum hydrocarbon degrading bacteria. Analysis from phytochemical screening showed that compounds such as alkaloids, tannins, saponins, flavanoids, terpenes, anthraquinones, reducing sugars, cardiac glycosides and phlobatannins were present. Alkaloids in the bitter leaves extract was more in quantity and quality as compared to other phytochemical components. Zones of inhibition of the plant extracts ranged between 20.00± 0.89mm - 32.78± 1.72mm for Methanol and 21.00± 2.37mm - 31.22± 2.05mm for Ethanol at 100mg/ml. The Minimum Inhibitory Concentration (MIC) of both solvents ranged between 23.83± 3.23m/l and 50.00± 0.00m/l.The MBC values ranged from 50.00± 0.00mg/l to 100.00± 0.00 mg/l. Bacteria from the control site which had no hydrocarbon products contamination were more susceptible than those from the mechanic sites. Results from findings have shown that Vernonia amygdalina (bitter leaves) has potentials to be used as an alternative source of antibacterial agents in the ever increasing menace of Multi-Drug Resistance. Int. J. Appl. Sci. Biotechnol. Vol 7(1): 81-87

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21

Huang, Chang-Yi, Yu-Huang Cheng, and Su-Der Chen. "Hot Air-Assisted Radio Frequency (HARF) Drying on Wild Bitter Gourd Extract." Foods 11, no. 8 (April 18, 2022): 1173. http://dx.doi.org/10.3390/foods11081173.

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Wild bitter gourd (Momordica charantia L. var. abbreviata S.) is a kind of Chinese herbal medicine and is also a vegetable and fruit that people eat daily. Wild bitter gourd has many bioactive components, such as saponin, polysaccharide, and protein, and the extract is used to adjust blood sugar in patients with diabetes. The objective of this study was to investigate simultaneous hot air-assisted radio frequency (HARF) drying and pasteurization for bitter gourd extract, and then to evaluate its effects on blood sugar of type II diabetic mice. The results showed that the solid–liquid ratio of the wild bitter gourd powder to water was 1:10 and it was extracted using focused ultrasonic extraction (FUE) for only 10 min with 70 °C water. Then, 1 kg of concentrated bitter gourd extract was mixed with soybean fiber powder at a ratio of 2:1.1. It was dried by HARF, and the temperature of the sample could reach above 80 °C in only 12 min to simultaneously reduce moisture content (wet basis) from 58% to 15% and achieve a pasteurization effect to significantly reduce the total bacterial and mold counts. Type II diabetic mice induced by nicotinamide and streptozocin (STZ) for two weeks and then were fed four-week feeds containing 5% RF-dried wild gourd extract did not raise fasting blood glucose. Therefore, the dried powder of wild bitter gourd extracts by HARF drying had a hypoglycemic effect.

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22

Muñoz, Mariela, Jessica Holtheuer, Lorena Wilson, and Paulina Urrutia. "Grapefruit Debittering by Simultaneous Naringin Hydrolysis and Limonin Adsorption Using Naringinase Immobilized in Agarose Supports." Molecules 27, no. 9 (April 30, 2022): 2867. http://dx.doi.org/10.3390/molecules27092867.

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Naringin and limonin are the two main bitter compounds of citrus products such as grapefruit juice. The aim of this investigation was to evaluate the reduction in both bitter components simultaneously using a combined biochemical and physical approach. The proposed strategy was based on the use of heterofunctional supports with glyoxyl groups that allow for the covalent immobilization of naringinase, which hydrolyses naringin and alkyl groups that allow for the adsorption of limonin. The supports were butyl-glyoxyl agarose (BGA) and octyl-glyoxyl agarose (OGA), which were characterized in terms of aldehyde group quantification and FTIR analysis. The optimal pH and temperature of free and immobilized enzymes were assessed. The maximum enzyme loading capacity of supports was analyzed. Debittering of grapefruit juice was evaluated using soluble enzyme, enzyme-free supports, and immobilized catalysts. Enzyme immobilized in BGA reduced naringin and limonin concentrations by 54 and 100%, respectively, while the use of catalyst immobilized in OGA allowed a reduction of 74 and 76%, respectively, obtaining a final concentration of both bitter components under their detection threshold. The use of OGA biocatalyst presented better results than when soluble enzyme or enzyme-free support was utilized. Biocatalyst was successfully applied in juice debittering in five repeated batches.

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23

Margolskee, Robert F. "Molecular mechanisms of taste transduction." Pure and Applied Chemistry 74, no. 7 (January 1, 2002): 1125–33. http://dx.doi.org/10.1351/pac200274071125.

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Taste transduction is a specialized form of signal transduction by which taste receptor cells (TRCs) encode at the cellular level information about chemical substances encountered in the oral environment (so-called tastants). Bitter and sweet taste transduction pathways convert chemical information into a cellular second messenger code utilizing cyclic nucleotides, inositol trisphosphate, and/or diacyl glycerol. These messengers are components of signaling cascades that lead to TRC depolarization and Ca++ release. Bitter and sweet taste transduction pathways typically utilize taste-specific or taste-selective seven transmembrane-helix receptors, G proteins, effector enzymes, second messengers, and ion channels. The structural and chemical diversity of tastants has led to the need for multiple transduction mechanisms. Through molecular cloning and data mining, many of the receptors, G proteins, and effector enzymes involved in transducing responses to bitter and sweet compounds are now known. New insights into taste transduction and taste coding underlying sweet and bitter taste qualities have been gained from molecular cloning of the transduction elements, biochemical elucidation of the transduction pathways, electrophysiological analysis of the function of taste cell ion channels, and behavioral analysis of transgenic and knockout models.

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Le Nevé, Boris, Martin Foltz, Hannelore Daniel, and Robin Gouka. "The steroid glycoside H.g.-12 from Hoodia gordonii activates the human bitter receptor TAS2R14 and induces CCK release from HuTu-80 cells." American Journal of Physiology-Gastrointestinal and Liver Physiology 299, no. 6 (December 2010): G1368—G1375. http://dx.doi.org/10.1152/ajpgi.00135.2010.

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Steroid glycosides extracted from the succulent plant Hoodia gordonii are suggested to have appetite-suppressant effects both in animals and humans. Yet, the mechanisms underlying the putative satiety action of Hoodia steroid glycosides are not fully understood. We found that H.g.-12, a steroid glycoside purified from H. gordonii extract, initiated cholecystokinin (CCK) secretion both ex vivo in rat intestine and in vitro in the human enteroendocrine (EC) cell line HuTu-80. CCK is known to exert central effects on appetite suppression via the vagus nerve which afferents terminate in the gut wall. Recent data show that G protein-coupled receptors signaling bitter taste (T2Rs) are expressed in both rodent and human gastrointestinal tract. It was further demonstrated that bitter sensing is functional in mouse STC-1 EC cells and leads to CCK secretion via increased intracellular Ca2+ concentrations. Based on the bitter taste of H. gordonii purified extracts, we assessed whether H.g.-12 could activate human bitter receptors. The steroid glycoside activated selectively TAS2R7 and TAS2R14, both heterologously expressed in HEK 293 cells. Removing an essential structural feature from the steroid glycoside inhibited H.g.-12-induced Ca2+ increase in TAS2R14-expressing HEK cells and abolished H.g.-12-induced CCK secretion from human EC cells. Similarly, a nonspecific bitter receptor antagonist abolished H.g.-12-induced CCK secretion in HuTu-80 cells. These results point to a potential route of action by which components of Hoodia might influence appetite control. Our data also provide additional evidence that bitter taste-sensing mechanisms are coupled to hormone release from EC cells in the intestine. Moreover, we identified a natural agonist of TAS2R7 and TAS2R14 for further studies on the role of bitter receptors in satiety control and food intake.

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25

KAWAKAMI, Akira, Hiroshi KAYAHARA, and Akio UJIHARA. "Properties and Elimination of Bitter Components Derived from Tartary Buckwheat (Fagopyrum tataricum) Flour." NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI 42, no. 11 (1995): 892–98. http://dx.doi.org/10.3136/nskkk.42.892.

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26

Lioe, Hanifah Nuryani, Diana Ayu Nindita, and Warsono El Kiyat. "Chromatographic Profiles of Umami Fractions from Indonesian Commercial Salty Soy Sauce." Indonesian Food and Nutrition Progress 16, no. 2 (April 16, 2020): 36. http://dx.doi.org/10.22146/ifnp.48999.

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Salty soy sauce subjected in this study is a variety of commercial soy products in Indonesia. Chromatographic profiles linked to taste dilution analysis of the soy sauce were analyzed by Sephadex G-15 gel filtration chromatography followed by RP-HPLC. The results showed that there were 4 umami fractions (Fractions I − IV) obtained by Sephadex G-15 separation. Chromatographic profiles at 254 nm could show the differentiation of the four fractions and then their RP-HPLC profiles were proven to be different from each other. Fraction III which contained 65% of the soy sauce dry matters, had the highest umami intensity with umami TD factor of 256, meanwhile, this fraction was tasted salty due to the salt contained in the soy sauce. Fraction III was dominated by the later peaks in the RP-HPLC chromatogram, which was more hydrophobic. The hydrophobic components were commonly tasted bitter, perhaps in the commercial salty soy sauce, the taste interaction between the umami and bitter components might have occurred.

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Mahwish, Farhan Saeed, M. Tauseef Sultan, Ayesha Riaz, Sagheer Ahmed, Nicusor Bigiu, Ryszard Amarowicz, and Rosana Manea. "Bitter Melon (Momordica charantia L.) Fruit Bioactives Charantin and Vicine Potential for Diabetes Prophylaxis and Treatment." Plants 10, no. 4 (April 8, 2021): 730. http://dx.doi.org/10.3390/plants10040730.

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Natural products are gaining clinical significance in modern day health care systems to prevent diseases. Bitter melon, a health promoting vegetable, is traditionally used for medical nutrition therapy to cure diabetes but to reap maximum health claims, vigilant control of its substances in diet is crucial as part of curative action for effective diabetes management. In the present research, first phase focused on detection of key bioactive components, i.e., charantin and vicine in different parts of its fruit. In the second phase, normal and hyperglycemic Sprague Dawley rats were fed on skin, flesh and whole fruit of bitter melon at 150 and 300 mg/kg body weight and assessed for diabetes prophylaxis and treatment. The highest amount of charantin (0.16 ± 0.02 mg/g) was recorded in flesh while vicine was present in abundance in whole fruit (0.21 ± 0.01 μg/100 g). In normal rats, bitter melon supplementation was helpful in managing the onset of diabetes. Hyperglycemic rats showed diabetic complications including polydipsia, polyuria, glycosuria, renal hypertrophy and increased glomerular filtration rate. However, bitter melon consumption showed significant improvements in these parameters. The most potent dose was 300 mg/kg whole fruit that resulted in 31.64% lowering of blood glucose level and 27.35% increase in insulin level in hyperglycemic rats.

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Daher, Dahlia, Barbara Deracinois, Alain Baniel, Elodie Wattez, Justine Dantin, Renato Froidevaux, Sylvie Chollet, and Christophe Flahaut. "Principal Component Analysis from Mass Spectrometry Data Combined to a Sensory Evaluation as a Suitable Method for Assessing Bitterness of Enzymatic Hydrolysates Produced from Micellar Casein Proteins." Foods 9, no. 10 (September 24, 2020): 1354. http://dx.doi.org/10.3390/foods9101354.

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Enzymatic hydrolysis of food proteins generally changes the techno-functional, nutritional, and organoleptic properties of hydrolyzed proteins. As a result, protein hydrolysates have an important interest in the food industries. However, they tend to be characterized by a bitter taste and some off-flavors, which limit their use in the food industry. These tastes and aromas come from peptides, amino acids, and volatile compounds generated during hydrolysis. In this article, sixteen more or less bitter enzymatic hydrolysates produced from a milk protein liquid fraction enriched in micellar caseins using commercially available, food-grade proteases were subjected to a sensory analysis using a trained and validated sensory panel combined to a peptidomics approach based on the peptide characterization by reverse-phase high-performance liquid chromatography, high-resolution mass spectrometry, and bioinformatics software. The comparison between the sensory characteristics and the principal components of the principal component analysis (PCA) of mass spectrometry data reveals that peptidomics constitutes a convenient, valuable, fast, and economic intermediate method to evaluating the bitterness of enzymatic hydrolysates, as a trained sensory panel can do it.

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29

Truong Thi, Thanh Dung, and Tri Nguyen Minh. "Biochemical compositions, antioxidant activity, and in vitro antibacterial activity of extract from wild bitter melon (Momordica charantia var. abbreviata Ser.)." Heavy metals and arsenic concentrations in water, agricultural soil, and rice in Ngan Son district, Bac Kan province, Vietnam 4, no. 2 (May 25, 2021): 109–14. http://dx.doi.org/10.47866/2615-9252/vjfc.3787.

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Wild bitter melon (Momordica charantia var. abbreviata Ser.) is a type of vine that grows wildly in the mountains and plains in Vietnam. The main use parts of the tree are fruit, stem, and leaf that can be eaten as vegetables. This study aims to (1) identify several bioactive chemical compounds in the stems and leaves of bitter melon trees in the forests in the district of Mang Yang, Gia Lai province; (2) evaluate the nutrient composition, antioxidant activity, and antimicrobial ability of fresh juice and extract with ethanol 70°. The results indicated that fresh juice and ethanol 70° extract currently inhibited the growth of experimental strains of microorganisms, in which ethanol 70o extract gives the highest antimicrobial effect. The qualitative results determined that the chemical components of wide bitter melon consist of flavonoids, saponins, tannins, free reducing sugar, organic acids, starch, and fatty acids as the basis for the standardization of exploitation of medicinal resources this material.

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30

Ano, Yasuhisa, Yuta Takaichi, Kazuyuki Uchida, Keiji Kondo, Hiroyuki Nakayama та Akihiko Takashima. "Iso-α-Acids, the Bitter Components of Beer, Suppress Microglial Inflammation in rTg4510 Tauopathy". Molecules 23, № 12 (29 листопада 2018): 3133. http://dx.doi.org/10.3390/molecules23123133.

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Due to the growth in aging populations, prevention for cognitive decline and dementia are in great demand. We previously demonstrated that the consumption of iso-α-acids (IAA), the hop-derived bitter compounds in beer, prevents inflammation and Alzheimer’s disease pathology in model mice. However, the effects of iso-α-acids on inflammation induced by other agents aside from amyloid β have not been investigated. In this study, we demonstrated that the consumption of iso-α-acids suppressed microglial inflammation in the frontal cortex of rTg4510 tauopathy mice. In addition, the levels of inflammatory cytokines and chemokines, including IL-1β and MIP-1β, in the frontal cortex of rTg4510 mice were greater than those of wild-type mice, and were reduced in rTg4510 mice fed with iso-α-acids. Flow cytometry analysis demonstrated that the expression of cells producing CD86, CD68, TSPO, MIP-1α, TNF-α, and IL-1β in microglia was increased in rTg4510 mice compared with wild-type mice. Furthermore, the expression of CD86- and MIP-1α-producing cells was reduced in rTg4510 mice administered with iso-α-acids. Moreover, the consumption of iso-α-acids reduced the levels of phosphorylated tau in the frontal cortex. Collectively, these results suggest that the consumption of iso-α-acids prevents the inflammation induced in tauopathy mice. Thus, iso-α-acids may help in preventing inflammation-related brain disorders.

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31

Pattee, Harold E., Thomas G. Isleib, Francis G. Giesbrecht, and Roger F. McFeeters. "Relationships of Sweet, Bitter, and Roasted Peanut Sensory Attributes with Carbohydrate Components in Peanuts." Journal of Agricultural and Food Chemistry 48, no. 3 (March 2000): 757–63. http://dx.doi.org/10.1021/jf9910741.

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32

AKYÜZ, Esin, Sercan TÜRKOĞLU, Kevser SÖZGEN BAŞKAN, Esma TÜTEM, and Mustafa Reşat APAK. "Comparison of antioxidant capacities and antioxidant components of commercial bitter melon (Momordicacharantia L.) products." TURKISH JOURNAL OF CHEMISTRY 44, no. 6 (December 16, 2020): 1663–73. http://dx.doi.org/10.3906/kim-2007-67.

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33

Hwang, P. M., A. Verma, D. S. Bredt, and S. H. Snyder. "Localization of phosphatidylinositol signaling components in rat taste cells: role in bitter taste transduction." Proceedings of the National Academy of Sciences 87, no. 19 (October 1, 1990): 7395–99. http://dx.doi.org/10.1073/pnas.87.19.7395.

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34

Ani, V., and K. Akhilender Naidu. "Antihyperglycemic activity of polyphenolic components of black/bitter cumin Centratherum anthelminticum (L.) Kuntze seeds." European Food Research and Technology 226, no. 4 (April 12, 2007): 897–903. http://dx.doi.org/10.1007/s00217-007-0612-1.

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35

Ayabe, Tatsuhiro, Shinichi Uchida, Koji Yamada, Keiji Kondo та Yasuhisa Ano. "[P2-038]: ISO-α-ACIDS, BITTER COMPONENTS OF BEER, IMPROVES OBESITY-INDUCED COGNITIVE DECLINE". Alzheimer's & Dementia 13, № 7S_Part_12 (липень 2017): P618—P619. http://dx.doi.org/10.1016/j.jalz.2017.06.686.

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36

Tomita, Junko, Seiichi Mochizuki, Sohachi Fujimoto, Naoki Kashihara, Takashi Akasaka, Mitsune Tanimoto, and Kiyoshi Yoshida. "Acute improvement of endothelial functions after oral ingestion of isohumulones, bitter components of beer." Biochemical and Biophysical Research Communications 484, no. 4 (March 2017): 740–45. http://dx.doi.org/10.1016/j.bbrc.2017.01.133.

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37

Wang, Xiao-fang, Yuhao Hu, Ji-Hua Li, Li Zhang, Xiao Gong, and Huang Hui. "Analysis of the basic components and free amino acid composition of pineapple fruit vinegar." E3S Web of Conferences 185 (2020): 04047. http://dx.doi.org/10.1051/e3sconf/202018504047.

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Acetic acid fermentation is an essential step in producing high-quality vinegar. In this study, the alcoholic medium was used as a seed broth for acetic fermentation using Acetobacter aceti as the inoculum for approximately 7 days at 32℃ to obtain 45.87g/L acetic acid. During the Acetic acid fermentation stage, the content of the total polyphenols decreased first and then increased. Based on amino acid analyzer analysis, pineapple vinegar contains 18 kinds of free amino acids. And the contents of sweet and umami free amino acids are the main free amino acids, followed by bitter amino acids.

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38

Chipps, Elizabeth S., Renuka Jayini, Shoko Ando, April D. Protzman, M. Zubayed Muhi, M. Abdul Mottaleb, Ahmed Malkawi, and M. Rafiq Islam. "Cytotoxicity Analysis of Active Components in Bitter Melon (Momordica charantia) Seed Extracts Using Human Embryonic Kidney and Colon Tumor Cells." Natural Product Communications 7, no. 9 (September 2012): 1934578X1200700. http://dx.doi.org/10.1177/1934578x1200700926.

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Bitter melon (Momordica charantia) seed extracts (BMSE) have been used as traditional medicine for treating various ailments, although in many cases, the active component(s) are unidentified. In this study, bitter melon seeds were extracted in water, ethanol, or ethanol: water (1:1). The aqueous seed extracts (BMSE-W) exhibited marked cytotoxicity towards human embryonic kidney 293T (HEK293T) and human colon tumor 116 (HCT116) cells. The activity in BMSE-W was unaffected by heat and proteinases treatments, and eluted in the total volume of size-exclusion HPLC, suggesting the small, organic nature of the active component(s). Gas chromatographic-mass spectrometic (GC-MS) analysis of the HPLC fractions identified methoxy-phenyl oxime (MPO) as a major active component. Acetophenone oxime, a commercially available structural homolog of MPO, demonstrated cytotoxicity comparable with that of the BMSE-W. The oxime functional group was found to be critical for activity. Increased poly-(ADP-ribose)-polymerase and β-actin cleavage, and chromatin condensation observed in treated cells suggested apoptosis as a plausible cause for the cytotoxicity. This study, for the first time, identified a cytotoxic oxime in BMSE-W.

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39

Peri, Irena, Hanna Mamrud-Brains, Sergey Rodin, Valery Krizhanovsky, Yechiel Shai, Shlomo Nir, and Michael Naim. "Rapid entry of bitter and sweet tastants into liposomes and taste cells: implications for signal transduction." American Journal of Physiology-Cell Physiology 278, no. 1 (January 1, 2000): C17—C25. http://dx.doi.org/10.1152/ajpcell.2000.278.1.c17.

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Some amphipathic bitter tastants and non-sugar sweeteners are direct activators of G proteins and stimulate transduction pathways in cells not related to taste. We demonstrate that the amphipathic bitter tastants quinine and cyclo(Leu-Trp) and the non-sugar sweetener saccharin translocate rapidly through multilamellar liposomes. Furthermore, when rat circumvallate (CV) taste buds were incubated with the above tastants for 30 s, their intracellular concentrations increased by 3.5- to 7-fold relative to their extracellular concentrations. The time course of this dramatic accumulation was also monitored in situ in rat single CV taste buds under a confocal laser-scanning microscope. Tastants were clearly localized to the taste cell cytosol. It is proposed that, due to their rapid permeation into taste cells, these amphipathic tastants may be available for activation of signal transduction components (e.g., G proteins) directly within the time course of taste sensation. Such activation may occur in addition to the action of these tastants on putative G protein-coupled receptors. This phenomenon may be related to the slow taste onset and lingering aftertaste typically produced by many bitter tastants and non-sugar sweeteners.

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40

Tronina, Tomasz, Jarosław Popłoński, and Agnieszka Bartmańska. "Flavonoids as Phytoestrogenic Components of Hops and Beer." Molecules 25, no. 18 (September 14, 2020): 4201. http://dx.doi.org/10.3390/molecules25184201.

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The value of hops (Humulus lupulus L.) in beer production has been undisputed for centuries. Hops is rich in humulones and lupulones which gives the characteristic aroma and bitter taste, and preserves this golden drink against growing bacteria and molds. Besides α- and β-acids, the lupulin glands of hop cones excrete prenylated flavonoids, which exhibit a broad spectrum of biological activities and therefore has therapeutic potential in humans. Recently, interest in hops was raised due to hop prenylated flavanones which show extraordinary estrogen activities. The strongest known phytoestrogen so far is 8-prenylnaringenin (8-PN), which along with 6-prenylanaringenin (6-PN), 6,8-diprenylnaringenin (6,8-DPN) and 8-geranylnaringenin (8-GN) are fundamental for the potent estrogen activity of hops. This review provides insight into the unusual hop phytoestrogens and shows numerous health benefits associated with their wide spectrum of biological activities including estrogenic, anticancer, neuropreventive, antinflamatory, and antimicrobial properties, which were intensively studied, and potential applications of these compounds such as, as an alternative to hormone replacement therapy (HRT).

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41

Keseru, Attila, Luisa Andronie, Iona Pop, Ancuta Rotaru, Danut Maniutiu, Aurelia Coroian, and Camelia Raducu. "Characterization of Momordica charantia Ussing FT-IR Spectroscopy." Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Horticulture 73, no. 2 (November 30, 2016): 245. http://dx.doi.org/10.15835/buasvmcn-hort:12161.

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Momordica charantia (bitter melon) belongs to the family of Cucurbitaceae, a climbing vine which is commonly seen growing on walls and shrubs in the tropics.In this paper, because earlier claim shows that the plant used as stomachic, carminative, tonic, antipyretic, antidiabetic, in rheumatoid arthritis and gout, the present investigation was carried to characterized a principal components of plant using FT-IR technique

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42

Zubare-Samuelov, Meirav, Merav E. Shaul, Irena Peri, Alexander Aliluiko, Oren Tirosh, and Michael Naim. "Inhibition of signal termination-related kinases by membrane-permeant bitter and sweet tastants: potential role in taste signal termination." American Journal of Physiology-Cell Physiology 289, no. 2 (August 2005): C483—C492. http://dx.doi.org/10.1152/ajpcell.00547.2004.

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Sweet and bitter taste sensations are believed to be initiated by the tastant-stimulated T1R and T2R G protein-coupled receptor (GPCR) subfamilies, respectively, which occur in taste cells. Although such tastants, with their significantly diverse chemical structures (e.g., sugar and nonsugar sweeteners), may share the same or similar T1Rs, some nonsugar sweeteners and many bitter tastants are amphipathic and produce a significant delay in taste termination (lingering aftertaste). We report that such tastants may permeate rat taste bud cells rapidly in vivo and inhibit known signal termination-related kinases in vitro, such as GPCR kinase (GRK)2, GRK5, and PKA. GRK5 and perhaps GRK2 and GRK6 are present in taste cells. A new hypothesis is proposed in which membrane-permeant tastants not only interact with taste GPCRs but also interact intracellularly with the receptors' downstream shutoff components to inhibit signal termination.

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43

Rao, P. Gangadhara, T. K. Behera, A. D. Munshi, and Brihama Dev. "Estimation of genetic components of variation and heterosis studies in bitter gourd for horticultural traits." Indian Journal of Horticulture 74, no. 2 (2017): 227. http://dx.doi.org/10.5958/0974-0112.2017.00047.0.

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44

Kobori, Masuko, Mayumi Ohnishi-Kameyama, Yukari Akimoto, Chizuko Yukizaki та Mitsuru Yoshida. "α-Eleostearic Acid and Its Dihydroxy Derivative Are Major Apoptosis-Inducing Components of Bitter Gourd". Journal of Agricultural and Food Chemistry 56, № 22 (26 листопада 2008): 10515–20. http://dx.doi.org/10.1021/jf8020877.

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45

Vukosavljevic, Predrag, Miroslav Novakovic, Branka Bukvic, Miomir Niksic, Ivana Stanisavljevic, and Anita Klaus. "Antioxidant activities of herbs, fruit and medicinal mushroom Ganoderma lucidum extracts produced by microfiltration process." Journal of Agricultural Sciences, Belgrade 54, no. 1 (2009): 45–62. http://dx.doi.org/10.2298/jas0901045v.

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This paper presents kinds of extraction and cross-flow filtration of composition of 46 healthful and aromatic herbs, 8 fruits and fungi Ganoderma lucidum. Those extracts are part of Bitter 55, which have significant antioxidant capacity. Antioxidative activities of plant extracts have been determined by DPPH test using method of Blois. Bitter 55 which was kept at the green bottle in the dark has EC50 = 141.07 ?l/ml and it was stable during 150 days. Synthetic anti-oxidants BHT (ditertbutilhydroxytoluen, EC50 = 6.2 ?gml-1), trolox (vitamin E analog soluble in water, EC50 = 6.8 ?gml-1) were used for comparison. EC50 values were calculated as concentration of the extract necessary to decrease DPPH radical concentration for 50 %. Bitter 55 contents 35% vol of alcohol (wheat origin), 88.22 g/l total extract and slice of medicinal mushroom Ganoderma lucidum (1 % w/v) which was extracted 30 days before analyses. The main problem in practical applications of MF is the reduction of permeate flux with time, caused by the accumulation of feed components in the pores. During microfiltration bitter herbal liquor, the function of filtrate flux is decreased with VCR. Dependence of decreasing flux with VCR can be separated in three periods. For the first, starting period, rapid decrease of filtrate flux is characteristic. Second period is defined with much smaller decrease of the flux than in the first phase. Third period has as characteristic minor decrease of flux and can be defined as steady state. Steady state emerges after ?s = 80 min.

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46

Vazquez-Cervantes, Gustavo Ignacio, Daniela Ramírez Ortega, Tonali Blanco Ayala, Verónica Pérez de la Cruz, Dinora Fabiola González Esquivel, Aleli Salazar, and Benjamín Pineda. "Redox and Anti-Inflammatory Properties from Hop Components in Beer-Related to Neuroprotection." Nutrients 13, no. 6 (June 10, 2021): 2000. http://dx.doi.org/10.3390/nu13062000.

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Beer is a fermented beverage widely consumed worldwide with high nutritional and biological value due to its bioactive components. It has been described that both alcoholic and non-alcoholic beer have several nutrients derived from their ingredients including vitamins, minerals, proteins, carbohydrates, and antioxidants that make beer a potential functional supplement. Some of these compounds possess redox, anti-inflammatory and anticarcinogenic properties making the benefits of moderate beer consumption an attractive way to improve human health. Specifically, the hop cones used for beer brewing provide essential oils, bitter acids and flavonoids that are potent antioxidants and immune response modulators. This review focuses on the redox and anti-inflammatory properties of hop derivatives and summarizes the current knowledge of their neuroprotective effects.

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47

Pierce-Feldmeyer, Alex M., Dave Josephson, Adrianne Johnson, and Robert Wieland. "Perception of Bitter Taste through Time-Intensity Measurements as Influenced by Taste Modulation Compounds in Steviol Glycoside Sweetened Beverages." Beverages 5, no. 3 (August 20, 2019): 52. http://dx.doi.org/10.3390/beverages5030052.

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To limit sugar consumption and maintain sweetness levels in the diet, food and beverage developers often use high potency sweeteners (HPSs) as alternatives. Steviol glycosides are considered a consumer-friendly alternative but they are perceived to have a bitter taste accompanied by sweet and bitter lingering. Recently, taste modulators have been discovered that help to alleviate negative attributes like bitterness of HPSs. To show that taste modulation compounds (TMCs) decrease perceived bitterness associated with steviol glycosides, a trained descriptive panel (n = 9) performed a single-attribute time-intensity (TI) assessment over 2 min. Analysis of Variance (ANOVA) was used to analyze TI curves and curve parameters (AUC, Imax and Tmax). Principal components analysis (PCA) was also used to assess TI curves. Results showed that statistically significant results depended on the analysis method. Bitterness perception was shown to persist less over 2 min for steviol glycosides with TMCs when assessing raw scores and parameters. The same was not found using differences from control curves or weighted curves from PCA. These findings demonstrate that particular TMCs may subtly decrease perceived bitterness of steviol glycosides. However, business objectives of TMC use may dictate what kind of analysis method to use when analyzing perceived bitter perception of TMCs over time.

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48

Chen, Yu-Jeng, Hsuan-Chun Lai, Chung-Cheng Lin, Zhuan Yi Neoh, and Wen-Shi Tsai. "Genetic Diversity, Pathogenicity and Pseudorecombination of Cucurbit-Infecting Begomoviruses in Malaysia." Plants 10, no. 11 (November 6, 2021): 2396. http://dx.doi.org/10.3390/plants10112396.

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Cucurbits are important crops in the world. However, leaf curl disease constrains their production. Here, begomovirus diversity and pathogenicity associated with the disease in Malaysia were studied based on 49 begomovirus-detected out of 69 symptomatic plants from seven cucurbit crops in 15 locations during 2016 and 2017. The presence of Squash leaf curl China virus (SLCCNV) and Tomato leaf curl New Delhi virus (ToLCNDV) were confirmed by virus detection by polymerase chain reaction, viral DNA sequence analysis and specific detection of the viral components. ToLCNDV Malaysian isolates were further distinguished into strains A, B, C and D. Virus co-infection was detected in bitter gourd, bottle gourd and squash. Among them, eight bitter gourd samples were detected without SLCCNV DNA-A. However, one bottle gourd and five squash samples were without ToLCNDV DNA-B. Pseudorecombination of ToLCNDV DNA-A and SLCCNV DNA-B was detected in two bitter gourd samples. The pathogenic viruses and pseudorecombinants were confirmed by agroinoculation. The viral DNA-B influencing on symptomology and host range was also confirmed. The results strengthen the epidemic of cucurbit-infecting begomovirus in Malaysia as well as Southeast Asia. Especially, the natural pseudorecombinant of begomovirus that extends host range and causes severe symptom implies a threat to crops.

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Fan, Kim, Choi, Tang, and Moon. "The Role of Momordica charantia in Resisting Obesity." International Journal of Environmental Research and Public Health 16, no. 18 (September 4, 2019): 3251. http://dx.doi.org/10.3390/ijerph16183251.

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Momordica charantia (M. charantia), commonly known as bitter gourd, bitter melon, kugua, balsam pear, or karela, is a tropical and sub-tropical vine belonging to the Cucurbitaceae family. It has been used to treat a variety of diseases in the traditional medicine of China, India, and Sri Lanka. Here, we review the anti-obesity effects of various bioactive components of M. charantia established at the cellular and organismal level. We aim to provide links between various bioactive components of M. charantia and their anti-obesity mechanism. An advanced search was conducted on the worldwide accepted scientific databases via electronic search (Google Scholar, Web of Science, ScienceDirect, ACS Publications, PubMed, Wiley Online Library, SciFinder, CNKI) database with the query TS = “Momordica charantia” and “obesity”. Information was also obtained from International Plant Names Index, Chinese Pharmacopoeia, Chinese herbal classic books, online databases, PhD and MSc dissertations, etc. First, studies showing the anti-obesity effects of M. charantia on the cells and on animals were classified. The major bioactive components that showed anti-obesity activities included proteins, triterpenoids, saponins, phenolics, and conjugated linolenic acids. Their mechanisms included inhibition of fat synthesis, promotion of glucose utilization, and stimulation of auxiliary lipid-lowering activity. Finally, we summarized the risks of excessive consumption of M. charantia and the application. Although further research is necessary to explore various issues, this review establishes the therapeutic potential of M. charantia and it is highly promising candidate for the development of anti-obesity health products and medicines.

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Villalobos-Chaparro, Sarai, Erika Salas-Muñóz, Néstor Gutiérrez-Méndez, and Guadalupe Virginia Nevárez-Moorillón. "Sensory Profile of Chihuahua Cheese Manufactured from Raw Milk." International Journal of Food Science 2018 (December 23, 2018): 1–7. http://dx.doi.org/10.1155/2018/8494105.

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Chihuahua cheese is a local artisanal cheese traditionally produced from raw milk. When this cheese is produced with pasteurized milk, cheesemakers complain that there are differences in taste and aroma as compared with traditional manufacturing. This work aimed to obtain a descriptive sensory analysis of Chihuahua cheese manufactured with raw milk under traditional conditions. Samples were collected in five cheese dairies at two different seasons (summer and autumn), and a Quantitative Descriptive Sensorial Analysis was done by a panel of trained judges. For aroma descriptors, cooked descriptor showed differences between dairies, and whey was different among dairies and sampling seasons (P<0.01); diacetyl, fruity (P<0.01), as well as free fatty acids, nutty and sulphur (P<0.05) descriptors varied between seasons. For flavour descriptors, bitter perception was different between dairies and seasons (P<0.01). Salty and creamy cheese was also different among dairies (P<0.01). A Principal Component Analysis for differences among dairies and sampling season demonstrated that the first three components accounted for 90% of the variance; variables were more affected by the sampling seasons than by the geographical location or if the dairy was operated by Mennonites. Chihuahua cheese sensorial profile can be described as a semi-matured cheese with a bitter flavour, slightly salted, and with a cream flavour, with aroma notes associated with whey and sour milk. Principal Component Analysis demonstrated season influence on flavour and aroma characteristics.

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