Marina Zemser

Comparative content of total polyphenols and dietary fiber in tropical fruits and persimmon.

Recent studies have shown that dietary fiber and polyphenols of vegetables and fruits improve lipid metabolism and prevent the oxidation of low density lipoprotein cholesterol (LDL-C), which hinder the development of atherosclerosis. The goal of this study was to measure the total polyphenol and dietary fiber contents of some tropical fruits (i.e., pineapple, wax apple, rambutan, lichi, guava, and mango) and compare the results to the content of these substances in the better characterized persimmon. It was found that lichi, guava, and ripe mango (cv. Keaw) have 3.35, 4.95, and 6.25 mg of total polyphenols in 100 g fresh fruit, respectively. This is significantly higher than in persimmon, pineapple, wax apple, mature green mango, and rambutan [P < 0.0005 for pineapple (Smooth Cayene variant), wax apple, persimmon, rambutan, mature green mango (cv. Keaw); the value of P < 0.001 is found only for pineapple (Phuket, Queen variant)]. The same relationship was observed for the contents of gallic acid and of dietary fiber. It can be supposed that among the studied fruit, lichi, guava, and ripe mango may be preferable for dietary prevention of atherosclerosis.

Moderate beer consumption and the blood coagulation in patients with coronary artery disease

Objectives. To evaluate the influence of a short period of moderate beer consumption on the status of the thrombolitic activity in patients with coronary artery disease (CAD).

The Influence of Persimmon Peel and Persimmon Pulp on the Lipid Metabolism and Antioxidant Activity of Rats Fed Cholesterol

Abstract The aim of this study was to compare the hypocholesterolemic and antioxidant effects of two diets supplemented with dry persimmon in rats fed cholesterol (C). Three groups of male Wistar rats each of 13 animals during 4 weeks were fed different diets: the control group (CG)—semipurified diet with 1% of C and two experimental groups (EG1) and (EG2)—the same diet fortified with 7% of dry persimmon peel and dry persimmon pulp, respectively. In animals of all three groups before and after the 4-week trial period total cholesterol (TC), LDL-C, HDL-C, triglycerides (TG), and lipid peroxides (LP) were examined. After the completion of the experiment a statistically significant increase in plasma TC and LDL-C in all three groups was found. In the animals of EG1 this increase was statistically less significant than in CG (P The present results demonstrate that persimmon fruit exercises a hypocholesterolemic and antioxidant effects and therefore is considered for an antiatherosclerotic diet. A diet fortified with dry persimmon peel is more efficient than the same diet fortified with dry persimmon pulp. Therefore the persimmon peel showing the effectiveness of its antioxidant activity can be used by individual consumers and in industrial processing.

COMPARATIVE CONTENTS OF SOME PHENOLICS IN BEER, RED AND WHITE WINES

Abstract It is generally assumed that the higher the total polyphenols content of a beverage, the greater is its antioxidant activity. Our previous experiments on laboratory animals and clinical investigations showed that the content of total polyphenols is higher in white wine than in beer, but beer possessed a higher antioxidant activity. In order to find the sources, which determine the degree of the antioxidant activity the comparative content of some important phenolics in beer, red and white wines was examine. Total polyphenols, procyanidins, epicatechin, quercetin, ferulic p -coumaric and gallic acids were determined in these beverages. The content of total polyphenols was significantly higher in red wine than in white wine and beer (p

Proteins and amino acids in beers, their contents and relationships with other analytical data

Abstract Fluorometry, ion-exchange chromatography, electrophoretic separations and Fourier transform–infrared (FT–IR) spectra were used to determine and characterize amino acids and proteins in 15 different beer samples. Proteins precipitated by ammonium sulfate yielded complex electrophoretic patterns. The major bands corresponded to 45–40 kDa as determined by a two-dimensional gel electrophoresis (2-DE). Proteins and some amino acids are partially responsible for nutritional value and stability of beer. Therefore, electrophoretic analysis revealed that protein characterization of beer during all technological stages might be useful in its quality. FT–IR protein spectra showed the presence of I, II and III amide bands. Protein distribution and amino acid composition of beer differ significantly, depending on the raw materials and enzymatic reactions used in beer technology. Concentrations of histamine (3.02–3.23 mg/l), proline (1.60–3.13 mg/l) and tyramine (3.61–7.4 mg/l) increased during beer fermentation. Statistically significant change was registered in the protein content of the final product, which was less than that in wort ( p p

Intrinsic Tryptophan Fluorescence of Human Serum Proteins and Related Conformational Changes

The unfolding of human serum proteins (HSP) was studied by measuring the intrinsic fluorescence intensity at a wavelength of excitation corresponding to tryptophans or typosines fluorescence and surface hydrophobicity. The maxima emission wavelengths (λmax) of human serum albumin (HSA) and human serum globulin (HSG) before beer consumption (BC) were 336.0 and 337.0 nm and after BC shifted to 335.0 and 334.0 nm, respectively. The surface hydrophobicity slightly increased after BC. In a solution of 8 M urea the λmax of BSA shifted to 346.4 and that of BSG to 342.5 nm. In contrast, in the same solution but after BC the λmax positions of HSA and HSG shifted to 355.9 and 357.7 nm, respectively. A decrease in fluorescence intensity, a shift in the maximum of emission, and an increase in surface hydrophobicity which reflected unfolding of proteins were observed. Here we provide evidence that the loosening of the HSP structure takes place primarily in various concentrations of urea before and after beer consumption. Differences in the fluorescence behavior of the proteins are attributed to disruption of the structure of proteins by denaturants as well as by the change in their compactability as a result of ethanol consumption.

The effects of diets, supplemented with either whole persimmon or phenol-free persimmon, on rats fed cholesterol.

The purpose of this study was to compare the hypolipidemic and antioxidant effects of two diets in rats fed cholesterol (NOC). The experiment was performed on 3 groups of growing male Wistar rats. In each group there were 12 animals and during 4 weeks they were fed different diets: the control group (CG) fed semipurified diet with 1% of NOC, and two experimental groups (EG1) and (EG2) fed the same diet fortified with 7% of whole dry persimmon and 7% of phenol-free dry persimmon, respectively. Before and after the 4 week trial period, in rats of all groups, total cholesterol (TC), LDL-C, HDL-C, tryglicerides (TG) and lipid peroxides (LP) were studied. The results of the experiment showed a statistically significant increase in plasma TC and LDL-C only in CG (P < 0.0005) and EG2 (P < 0.0025). The increase of TC and LDL-C in the EG-1 fed diet, supplemented with whole persimmon, was statistically not significant (P for both < 0.1). Only in EG1 was a statistically not significant increase in HDL-C registered (P < 0.1). The decrease in HDL-C/TC ratio in this group of rats was minimal (from 0.57 to 0.54). A significant increase of LP was found in all three groups. An increase of LP with the EG2-fed diet, supplemented with phenol-free persimmon, was equal to the increase of LP in CG. For the EG1-fed diet supplemented with whole persimmon, a statistically less significant increase of LP was found (P < 0.05 versus both EG2 and CG). The results of this experiment show that both diets fortified with 7% of whole dry persimmon and with 7% of phenol-free dry persimmon improve lipid levels. But only diet supplemented with whole persimmon exerts an antioxidant effect. Therefore, the antioxidant effect of this fruit is associated mainly with persimmon phenols and not with the persimmon fibre.

Moderate beer consumption and positive biochemical changes in patients with coronary atherosclerosis

Gorinstein S, Zemser M, Berliner M, Goldstein R, Libman I, Trakhtenberg S, Caspi A (School of Pharmacy, Hebrew University of Jerusalem, Jerusalem, Israel). Moderate beer consumption and positive biochemical changes in patients with coronary atherosclerosis. J Intern Med 1997; 242: 219–24.

Relationship between functional properties and structure of ovalbumin.

The effects of ovalbumin (OVA) denaturation using urea, guanidinium chloride (GdnHCl), sodium dodecyl sulphate (SDS), cetylpyridinium chloride (CPC), 3-[(3-cholamidopropyl) dimethylammonio]-1-propanesulfonate (CHAPS), and 5 different cationic detergents with various side chains, HCl, and CH3COOH were observed. Progressive unfolding in ovalbumin was measured as a function of fluorescent light intensity, peak response and shift in the maximum of emission. Kinetic measurements demonstrated that the rate of denaturation usually followed a double exponential decay pattern, but at small concentrations of urea and acids first-order reaction was indicated. The reversibility of the unfolding-folding transitions was confirmed from tryptophan fluorescence and circular dichroism (CD) measurements. Differences in secondary structure were observed and changes ofα-helical content were calculated. Polyacrylamide gel electrophoresis (PAGE) with and without sodium dodecyl sulphate (SDS-PAGE) showed differences in the structure of native and denatured ovalbumin. Native protein samples in PAGE demonstrated smaller number and larger mobilities of subunits than denatured ones with different reductants, such as SDS and 2-mercaptoethanol (2 ME). Scanning of SDS protein patterns showed the appearance of aggregated forms in region of 45 kD.

The influence of alcohol-containing and alcohol-free beverages on lipid levels and lipid peroxides in serum of rats

It is an established fact that moderate consumption of alcoholic beverages leads to some positive biochemical changes in blood that are widely regarded as indicators of improved prevention of atherosclerosis. However, at present, there are different opinions regarding the biologically active compounds of alcoholic beverages that bring about these changes. This experiment was conducted on 60 male Wistar rats, which were divided into five groups, each of which contained 12 rats: four experimental groups (EG1, EG2, EG3, EG4) and one control group (CG). During 4 weeks, all groups of rats were fed basal diet (BD) supplemented with dry red wine (EG1), beer (EG2), lyophilized dry red wine (EG3), or lyophilized beer (EG4). The rats of the CG were fed BD only. The rats of EG1 and EG2 were fed BD supplemented daily with 2.0 mL of wine and 6.0 mL of beer, respectively. The rats of EG3 and EG4 were fed BD supplemented daily with lyophilized wine and lyophilized beer at a concentration corresponding to an intake of 2.0 mL of original wine and 6.0 mL of original beer, respectively. Before and after completion of the trial, a wide range of laboratory tests including lipids and lipid peroxides were performed. The results of this investigation reveal that both original and lyophilized wine and beer exercise statistically significant beneficial lipidemic and antioxidant effects by reducing total cholesterol (TC), low density lipoprotein cholesterol, triglycerides, and lipid peroxides ( , 0.05 for all) and by elevating the high density lipoprotein cholesterol:TC ratio. There were no statistically significant differences in the results between groups fed BD supplemented with original wine and beer versus groups fed BD supplemented with lyophilized wine and beer. Therefore, it can be concluded that the biologically active compound of these beverages is their dry matter containing inter alia polyphenols in relatively high concentrations. (J. Nutr. Biochem. 9:682‐ 686, 1998)