Search results for "Goji berry"

showing 4 items of 4 documents

Chemoprotective effect of carotenoids from Lycium barbarum L. on SH-SY5Y neuroblastoma cells treated with beauvericin

2020

Goji berry has recently been introduced in Mediterranean diet and its consumption is increasing. This study aims to determine cytoprotection of lutein (LUT), zeaxanthin (ZEAX) and goji berry extract (GBE) rich in carotenoids against Beauvericin (BEA)-induced cytotoxicity on SH-SY5Y neuroblastoma cells. Both carotenoids and GBE showed cytoprotective effects. Cytoprotection was evaluated by simultaneous combination of the two xanthophylls LUT and ZEAX with BEA, as well as using pre-treatment assays. The highest protective effect occurred in 16%, 24% and 12% respectively for LUT, ZEAX and LUT + ZEAX incubating simultaneously with BEA, while by pre-treatment assay LUT showed a cytoprotection ef…

LuteinToxicologyNeuroblastoma03 medical and health scienceschemistry.chemical_compound0404 agricultural biotechnologyfoodZeaxanthinsCell Line TumorDepsipeptidesHumansFood scienceCarotenoid030304 developmental biologychemistry.chemical_classification0303 health sciencesbiologyPlant ExtractsChemistryLuteinGoji berry04 agricultural and veterinary sciencesGeneral MedicineLyciumbiology.organism_classificationCarotenoids040401 food scienceCytoprotectionfood.foodBeauvericinZeaxanthinCytoprotectionXanthophyllLyciumFood ScienceFood and Chemical Toxicology
researchProduct

The effect of abrasive pretreatment on the drying kinetics and phenolic compounds in goji berries ( Lycium barbarum L.)

2020

The paper investigated the effect of a physical surface abrasion of goji berries on drying kinetics and the evolution of phenolic compounds at 323, 333, and 343 K. A diffusion model was developed to describe the drying process. The effective diffusion coefficient estimated by the model ranged from 7.5 × 10–9 to 4.2 × 10–8 m2/s for cylinder and 2.0 × 10–9 to 1.15 × 10–8 m2/s for sphere for untreated samples (UTR). Higher values were found for treated samples (TR) (from 2.50 × 10–8 to 1.20 × 10–7 m2/s for cylinder and 8.0 × 10–9 to 2.70 × 10–8 m2/s for sphere). For the UTR samples, the values of activation energy were found to be 79.5 and 80.8 kJ/mol, respectively, in the cylinder and sphere …

0106 biological sciencesPreservativeAbrasion (mechanical)General Chemical Engineeringantioxidant activityabrasive pretreatment; drying; kinetics; phenolic compounds; gojiphenolic compoundsphenolsBerry01 natural scienceschemistry.chemical_compound0404 agricultural biotechnologyfood010608 biotechnologydryingPhenolsFood scienceWaxGojiMoisturebiologyChemistrymodelationGoji berryabrasive pretreatmentSettore AGR/15 - Scienze E Tecnologie Alimentari04 agricultural and veterinary sciencesGeneral Chemistrybiology.organism_classification040401 food sciencefood.foodkineticsvisual_artvisual_art.visual_art_mediumLyciumFood ScienceJournal of Food Processing and Preservation
researchProduct

Effect of a physical pre-treatment and drying on carotenoids of goji berries ( Lycium barbarum L.)

2018

In order to evaluate the influence of an abrasive pre-treatment and drying at 50 °C, 60 °C, 70 °C of goji fruits (Lycium barbarum L.), changes in colour and carotenoids were studied. An extraction method was modified and adapted to assay the main carotenoid esters and saponified carotenoids of goji berries, before and after treatments. Goji berries were confirmed as a high source of zeaxanthin, with zeaxanthin-dipalmitate at about 2 g/kg dry weight. The reliability of the analytical method was confirmed by the high quantitative recoveries, about 100%, a higher repeatability than reference methods and a good reproducibility (lower than 5%). After drying, significant but small carotenoid loss…

Zeaxanthin-dipalmitateAbrasive pre-treatment Colour Lycium barbarum L. Thermal treatment Zeaxanthin-dipalmitateColourchemistry.chemical_compound0404 agricultural biotechnologyfoodAbrasive pre-treatmentDry weightThermal treatmentFood scienceCarotenoidchemistry.chemical_classificationLycium barbarum LbiologyGoji berryAbrasive pre-treatment; Colour; Lycium barbarum L.; Thermal treatment; Zeaxanthin-dipalmitate; Food Sciencefood and beveragesSettore AGR/15 - Scienze E Tecnologie Alimentari04 agricultural and veterinary sciencesRepeatabilityAbrasive pre-treatment Colour Lycium barbarum L. Thermal treatment Zeaxanthin-dipalmitatebiology.organism_classification040401 food sciencefood.foodZeaxanthinchemistryXanthophyllLyciumSaponificationFood Science
researchProduct

Cytoprotective effects of carotenoids-rich extract from Lycium barbarum L. on the beauvericin-induced cytotoxicity on Caco-2 cells.

2019

Abstract In this work, the cytotoxicity of Beauvericin (BEA), lutein (LUT), zeaxanthin (ZEAX) and goji berries extract (GBE) rich in carotenoids, was investigated, as well as cytoprotective effects of these carotenoids against BEA induced-cytotoxicity on Caco-2 cells. Cytotoxicity was carried out using MTT and protein content (PC) assays during 24 and 48 h of exposure. Only BEA showed cytotoxic effect obtaining a reduction in cell proliferation range from 6.5 to 92.8%. Simultaneous combination of LUT and ZEAX with BEA slightly increased cell proliferation compared to BEA tested alone. LUT, ZEAX and GBE showed cytoprotective effects against cytotoxicity induced by BEA on Caco-2 cells. Pre-tr…

LuteinToxicologyProtective Agents03 medical and health scienceschemistry.chemical_compound0404 agricultural biotechnologyfoodZeaxanthinsDepsipeptidesHumansFood scienceCytotoxicityMycotoxinCarotenoid030304 developmental biologychemistry.chemical_classification0303 health sciencesPlant ExtractsGoji berryLuteinDrug Synergism04 agricultural and veterinary sciencesGeneral MedicineLyciumMycotoxins040401 food scienceCytoprotectionBeauvericinfood.foodZeaxanthinchemistryCytoprotectionFruitCaco-2 CellsFood ScienceFood and chemical toxicology : an international journal published for the British Industrial Biological Research Association
researchProduct