Search results for "Ceratonia siliqua"
showing 5 items of 5 documents
Carob leaf polyphenols trigger intrinsic apoptotic pathway and induce cell cycle arrest in colon cancer cells
2017
IF 3.973; International audience; Chemoprevention of Colorectal cancer (CRC) is the major concern for improving public health. We investigated the protective effects of carob, Ceratonia siliqua L, leaf polyphenols (CLP) against CRC. Phenolic content analysis showed that CLP is enriched with gallic acid and m-coumaric acid. We observed that CLP exerted a dose dependent cytotoxic effect through the induction of apoptosis on CRC cell lines, with an IC50 around 20 mu g/mL CLP induced intrinsic apoptotic pathway through the caspase-9 activation and PARP cleavage in HCT-116 and CT-26 cells. Moreover, CLP induced cell cycle arrest in the G1 phase through p53 activation. Gallic acid and m-coumaric …
Protective effects of polyphenol-rich infusions from carob (Ceratonia siliqua) leaves and cladodes of Opuntia ficus-indica against inflammation assoc…
2017
IF 2.759; International audience; In the present study, we have investigated the effects of polyphenol-rich infusions from carob leaves and OFI-cladodes on inflammation associated with obesity and dextran sulfate sodium (DSS)-induced ulcerative colitis in Swiss mice. In vitro studies revealed that aqueous extracts of carob leaves and OFI-cladodes exhibited anti-inflammatory properties marked by the inhibition of IL-6, TNF-α and nitric oxide (NO) production in lipopolysaccharide (LPS)-stimulated RAW 264.7 cells concomitant with NF-κβ nucleus translocation inhibition. For in vivo investigations, Swiss male mice were subjected to control or high fat diet (HFD). At the 8th week after the start …
Identification of two additives, locust bean gum (E-410) and guar gum (E-412), in food products by DNA-based methods.
2004
Locust bean gum (E-410) and guar gum (E-412) are high molecular weight galactomannans used by the food industry as versatile food additives. The compounds, although chemically closely related, do not have the same functional properties when used in foods, and the substitution or unadvertised addition of either could change the desired qualities of the product. Analytical discrimination between E-410 and E-412 is technically difficult since they only differ in their galactose: mannose ratios, being 1 : 4 and 1 : 2 for locust bean gum and guar gum, respectively. A qualitative DNA-based method is reported for the authentication of additives E-410 and E-412 in finished food products (ice cream,…
Characterization of carob germplasm (Ceratonia siliquaL.) in Sicily
1997
SummarySixteen carob cultivars were studied to evaluate pulp and seed yield with regard to endosperm percentage, to determine the overall degree of polymorphism of the characters and to detect similarities among cultivars. Bean size and numbers of normal and aborted seeds were characters with a certain degree of polymorphism. The low between-year variability observed suggests that differences in the variables could be attributed to genetic factors. A high year-to-year variation was observed only for the number of aborted seeds. Seed characteristics showed small changes both between years and among cultivars. Out of all the variables, PCA identified four principal components that explained m…
Effect of Temperature on Isobutyric Acid Loss during Roasting of Carob Kibble
1997
The high content of isobutyric acid in carob (Ceratonia siliqua L.) constitutes a handicap for some of its potential uses due to the undesirable smell produced by that compound. In this study the loss of isobutyric acid during roasting was approached by heating the carob kibble at temperatures from 120 to 180 °C in two local cultivars (Matalafera and Lisa). The initial content of isobutyric acid varied between 6.3 (Lisa) and 9.4 (Matalafera) g isobutyric acid/kg dry solid. Results showed that the process can be described by a diffusive model. The activation energy of the process is about 55 kJ/mol for both cultivars. Keywords: Carob pod; roasting; isobutyric acid; diffusion