• Journal of the Korean Society of Food Science and Nutrition
• /
• v.44 no.8
• /
• pp.1241-1247
• /
• 2015

The objective of this study was to determine antioxidant properties of polyphenol fractions of cranberry powder employing lipopolysaccharides (LPS)-stimulated RAW264.7 macrophage cells. Ethyl acetate fraction (EF) and methanol fraction (MF) of cranberry powder were prepared using a C18 Sep-Pak cartridge. When cells were treated with LPS for 20 h, intracellular reactive oxygen species (ROS) and DNA damage significantly increased. In cells pre-treated with EF, MF, and total fraction (TF: combining EF and MF), significant reductions of intracellular ROS were observed. The tested fractions reduced LPS-induced DNA damage measured by Hoechst staining. In addition, LPS-induced DNA oxidation was attenuated when cells were pre-treated with TF and MF. However, there was no significant difference in LPS-induced superoxide dismutase activity.

• Nutrition Research and Practice
• /
• v.7 no.6
• /
• pp.430-438
• /
• 2013

Increased oxidative stress in obese diabetes may have causal effects on diabetic complications, including dyslipidemia. Lipopolysccharides (LPS) along with an atherogenic diet have been found to increase oxidative stress and insulin resistance. Cranberry has been recognized as having beneficial effects on diseases related to oxidative stress. Therefore, we employed obese diabetic animals treated with an atherogenic diet and LPS, with the aim of examining the effects of cranberry powder (CP) on diabetic related metabolic conditions, including lipid profiles, serum insulin and glucose, and biomarkers of oxidative stress. Forty C57BL/KsJ-db/db mice were divided into the following five groups: normal diet + saline, atherogenic diet + saline, atherogenic diet + LPS, atherogenic diet + 5% CP + LPS, and atherogenic diet + 10% CP + LPS. Consumption of an atherogenic diet resulted in elevation of serum total cholesterol and atherogenic index (AI) and reduction of high density lipoprotein (HDL)-cholesterol. However, with 10% CP, the increase in mean HDL-cholesterol level was close to that of the group with a normal diet, whereas AI was maintained at a higher level than that of the group with a normal diet. LPS induced elevated serum insulin level was lowered by greater than 60% with CP (P < 0.05), and mean serum glucose level was reduced by approximately 19% with 5% CP (P > 0.05). Mean activity of liver cytosolic glutathione peroxidase was significantly increased by LPS injection, however it was reduced back to the value without LPS when the diet was fortified with 10% CP (P < 0.05). In groups with CP, a reduction in mean levels of serum protein carbonyl tended to occur in a dose dependent manner. Particularly with 10% CP, a reduction of approximately 89% was observed (P > 0.05). Overall results suggest that fortification of the atherogenic diet with CP may have potential health benefits for obese diabetes with high oxidative stress, by modulation of physical conditions, including some biomarkers of oxidative stress.

• Biomedical Science Letters
• /
• v.23 no.4
• /
• pp.333-338
• /
• 2017

This study was performed to assess microbial contamination of Aronia melanocarpa, blueberry, raspberry, and cranberry sold in several markets. We investigated total aerobic bacteria and detected foodborne bacteria by multiplex PCR from Aronia melanocarpa, blueberry, raspberry, and cranberry. Total aerobic bacteria of each sample showed mean 3.54 log CFU/g for Aronia melanocarpa, mean 1.90 log CFU/g for blueberry, and mean 1.40 log CFU/g for raspberry, but not detected in cranberry. Specially, Aronia melanocarpa contained high total aerobic bacteria contamination among various berries and contamination level reached 4.17 log CFU/g in sample 5. To evaluate the effect of distribution conditions, we also investigated total aerobic bacteria of various berries. Total aerobic bacteria showed mean 2.89 log CFU/g for berries in refrigerated distribution and 1.40 log CFU/g in frozen distribution, but not in dry distribution. For assessment of foodborne bacteria contamination, we conducted PCR with multiplex primers of E. coli O157, S. aureus, B. cereus, V. parahaemolyticus, L. monocytogenes, Y. enterocolitica, Salmonella spp., Shigella spp. Among these foodborne bacteria, B. cereus was amplified in Aronia melanocarpa in sample 4 and blueberry in sample 1, 2, 3, and 5. The result of quantitative analysis of B. cereus contamination showed 4.08 log CFU/g of Aronia melanocarpa in sample 4 and higher contamination rate 4.07 log CFU/g of blueberry in sample 3. These results suggest that strict food safety control in harvest and distribution of various berries is necessary to prevent foodborne disease and improve microbiological safety.

• Korean Journal of Food Science and Technology
• /
• v.47 no.1
• /
• pp.132-135
• /
• 2015

The feasibility of incorporating cranberry powder (CP) as a value-added food ingredient in cookies was investigated. The moisture content and spread ratio of cookies increased significantly with increasing levels of CP (p<0.05). Lightness and yellowness decreased, whereas redness increased significantly with higher amount of CP. The use of CP significantly decreased the hardness of cookies while 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging activity was significantly elevated. The consumer acceptance test indicated that the addition of CP up to 4% had a favorable effect on the consumer preferences in most attributes. Based on the overall observations, cookies with 4% CP can take advantage of the functional properties of CP without sacrificing consumer acceptability.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.44 no.7
• /
• pp.1100-1103
• /
• 2015

The feasibility of incorporating cranberry concentrate (CC) as a value-added food ingredient in convenient food products was investigated using a model system of gelatin jelly. The pH, hardness, and lightness decreased while soluble solids content and redness increased significantly with increasing levels of CC added (P<0.05). In addition, 2,2-diphenyl-1-picrylhydrazyl and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) radical scavenging activities increased significantly (P<0.05), and they were well correlated. Consumer acceptance test indicated that addition of CC to 6% had a favorable effect on consumer preferences for most attributes. Based on overall observations, jelly with 6% CC is recommended for taking advantage of functional properties of CC without sacrificing consumer acceptability.

• Korean Journal of Poultry Science
• /
• v.45 no.1
• /
• pp.53-62
• /
• 2018

This study was performed to evaluate the effect of lemon and cranberry juice on meat quality of chicken thighs during cold storage. Experimental groups were chicken thigh meat dipped into distilled water (CON), 1% lemon juice (LJ), 1% cranberry juice (CJ), and a mixture of 0.5% lemon juice and 0.5% cranberry juice (LCJ). The meat quality traits were determined at day 0, 3, 6, and 9 during cold storage at $4^{\circ}C$. The pH value of all treatments was lower than that of the control (P<0.05). Total microorganisms of CJ and LCJ at day 9 was 6.94 and 6.76 log CFU/g, respectively, whereas that of the control was 7.51 log CFU/g. The $a^*$ value of CJ and LCJ was higher than that of CON and LJ during storage (P<0.05), whereas the $b^*$ value of LJ, CL, and LCJ was lower than that of CON at day 6 and 9 (P<0.05). Overall acceptability of all treatments was significantly higher than that of CON after day 3. Thiobarbituric acid reactive substances and volatile basic nitrogen values were lower than those of the CON after day 3 (P<0.05). Principle component analysis (PCA) of the aroma pattern of all treatments was closer together, whereas PCA of the CON was scattered with the increase in storage days. This result suggests that dipping the chicken thigh meat into the lemon and cranberry juice could be beneficial to enhance chicken thigh meat quality by retardation of total microbes, lipid oxidation, and protein decomposition.

• Korean Journal of Medicinal Crop Science
• /
• v.23 no.1
• /
• pp.49-56
• /
• 2015

Edible berries are rich in anthocyanins and phenolic acids, compounds that possess antioxidant, anti-inflammatory, and other biological activities. Antioxidant and anti-inflammatory activities of five berries including acaiberry (Euterpe oleracea Mart.), Aronia/black chokeberry (Aronia melanocarpa), blueberry (Vaccinium angustifolium), black currant (Ribes nigrum L.), and cranberry (Vaccinium macrocarpon) were assessed. The Aronia G (prepared by GreenField s.c.) exhibited the highest antioxidant activities as shown in total phenolic (138.81 mg CAE/g), flavonoid (3.68 mg QE/g), and anthocyanin (20.31 mg/g) contents compared to the other berries. It also showed the strongest scavenging activities such as DPPH (69.69 mg vitamin C/g) and ABTS radical scavenging activity ($757.79{\mu}mol$ trolox/g). Aronia G exhibited strong ferric reducing antioxidant power ($553.98{\mu}mol$ vitamin C/g), and oxygen radical absorbance capacity ($820.92{\mu}mol$ trolox/g). In addition, black currant and Aronia showed stronger inhibition of nitric oxide production in lipopolysaccharide-stimulated RAW 264.7 cell than the other berries. According to the above results, the Aronia and other edible berries have notably high level of antioxidant activities and they could be used as a potential source of natural antioxidants.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.37 no.12
• /
• pp.1640-1646
• /
• 2008

In the current food sanitation regulation, food additives are under controlled by the Food Code. The naturally derived preservatives such as benzoic acid and propionic acid can be naturally carried over or produced as metabolites during manufacturing process such as fermentation. To monitor naturally formed benzoic acid and propionic acid levels, a total of 145 samples were classified into berries (prune, cranberry), functional foods (propolis liquid, ginseng product), vinegars (vinegar-based drink, vinegar beverage, vinegar), and salted and pickled products (olive, pickled cucumber, salted/pickled product) and analyzed by HPLC-PDA and GC-FID. From the results, benzoic acid and propionic acid were each detected and identified in 144 samples and 64 samples respectively. The amount of benzoic acid ranged from $4.1{\sim}478.4\;ppm$ in cranberry, from $49.7{\sim}491$ in propolis liquid, and from $2.5{\sim}10.2\;ppm$ in ginseng, and other tested samples contained very small quantity. Also, the amount of propionic acid ranged from $179.8{\sim}951.9\;ppm$ (av. 553.6 ppm) in vinegar (persimmon vinegar 100%), which was the highest level among fermented foods, from $13.7{\sim}247.0$ ppm in propolis liquid, from $2.0{\sim}180.7\;ppm$ in vinegar-based drink, and from $1.6{\sim}76.6\;ppm$ in olive. Vinegar beverage and pickled cucumber each showed 24 and 18 ppm of propionic acid; in contrast, propionic acid was not detected in prune, cranberry, ginseng, and picked/salted products.

• Korean Journal of Food Science and Technology
• /
• v.47 no.2
• /
• pp.240-245
• /
• 2015

The principal objective of this study was to investigate the antioxidant and synergistic effects of fruit and vegetable concentrates. Ten foods from two categories, including fruits (raspberry, blackberry, blueberry, acai berry, aronia, cranberry, wild berry, and red grape) and vegetables (spinach and cabbage) were combined in pairs. The antioxidant activity of the individual and combined samples was measured using DPPH (2,2-diphenyl-1-picryl-hydrazyl-hydrate) and FRAP (ferric reducing antioxidant power) assays. Synergistic antioxidant activities of the combinations of cabbage and acai berry, and blueberry and cranberry showed the most significant (p<0.05) increase in the DPPH and FRAP assays, respectively. In addition, the combination of cabbage and red grape demonstrated significantly high synergistic interaction in both DPPH and FRAP assays (p<0.05). These results indicate the importance of strategic selection of foods and their composition ratio for maximum synergistic antioxidant activity.

• CELLMED
• /
• v.2 no.2
• /
• pp.18.1-18.16
• /
• 2012

An oncology-specific database called OncoRx (http://bit.ly/cancerRx) was previously set up in cyberspace to aid clinicians in identifying interactions of anticancer drugs (ACDs) and chemotherapy regimens with traditional Chinese medicines (TCMs) and complementary and alternative medicines (CAMs). Since then, users have requested the drug-CAM interactions (DCIs) of 5 specific CAMs (cranberry, melatonin, co-enzyme Q10, huachansu, reishi mushroom) to be updated in the database. Pharmacokinetic properties (metabolism, enzyme induction/inhibition, elimination), TCM properties and DCIs of each CAM were collated with 117 ACDs using 9 hardcopy compendia and online databases as resources. Additionally, individual ACDs and CAMs were used as keywords for PubMed searches in combination with the terms 'anticancer drugs', 'drug interactions', 'herb-drug/drug-herb interactions', 'pharmacokinetic interactions' and 'pharmacodynamic interactions'. DCI parameters consisted of interaction effects, evidence summaries, proposed management plans and alternative non-interacting CAMs, together with relevant citations and update dates of the DCIs. OncoRx is also used as a case to introduce the "Four Pharmaco-cybernetic Maxims" of quality, quantity, relationship and manner to developers of digital healthcare tools. Its role in Hayne's "5S" hierarchy of research evidence is also presented. OncoRx is meant to complement existing DCI resources for clinicians and alternative medicine practitioners as an additional drug information resource that provides evidence-based DCI information for ACD-CAM interactions.