The interaction between Bovine Serum Albumin (BSA), one of the standard proteins used to study the bioavailability of biological molecules in the bloodstream, and allura red, a commercial food additive, was studied by molecular docking. The computational results suggest GoldScore as the main function to study the BSA:Allura red interactions. The most probable binding site to Allura red is the site IIA (Sudlows site I), where Trp212 residue can be found and the Students t-distribution indicate that there are statistically significant differences between the two data sets obtained by molecular docking. The molecular docking results suggest that Allura red interacts with Arg-194, Arg-198, Trp-212, Arg-217, Gln-220, Lys-294 and Ser-343 residues, by different intermolecular interactions (electrostatic forces, hydrogen bonding and hydrophobic interactions). After semi-empirical optimization, the amino acid residues Gln-220 and Lys-294 exhibited a significantly different interaction structure with Allura red. Theoretical interaction enthalpy change value (?Hint=14.0 kJ/mol) reinforces the proposal that the preferential interaction cavity for Allura red in BSA is the Trp-212containing site.

Background: Due to their content of dietary fiber, the consumption of macadamia nuts may help to reduce the risk for colon cancer development. Methods: To examine potential chemopreventive effects of macadamia nuts and to study the influence of different roasting conditions (R), raw and roasted macadamia nuts (R1=138.9°C/25 min, R2=160.1°C/15 min and R3=170.7°C/13 min) were subjected to in vitro digestion and fermentation. LT97 colon adenoma cells were incubated with fermentation supernatants (FS) and cell growth and apoptosis as well as gene expression of CAT, SOD2, GPx1 and GSTP1 were examined. Results: Macadamia nut FS decreased the growth of adenoma cells in a time- and dose-dependent manner. FS obtained from macadamia nuts significantly increased caspase-3 activity (up to 3.8-fold), particularly at a concentration of 5% in comparison to the respective blank control. In particular, FS obtained from raw macadamia nuts increased mRNA levels of SOD2 (up to 1.6-fold) and GSTP1 (up to 1.9-fold) in comparison to the fermentation blank control. The roasting process had no direct impact on the mentioned effects. Conclusion: The present study indicates that macadamia nuts exhibit chemopreventive effects regarding the risk for colon cancer development which are largely unaffected by the state of roasting. Keywords: Apoptosis, colon cancer, dietary fiber, macadamia

Background: Cordyceps cicadae (C. cicadae) has been used in traditional medicine and is presently being developed for therapeutic purposes and dietary supplements. One of its effective bioactive ingredients is N6-(2-hydroxyethyl) adenosine (HEA), which can exert an analgesic effect by inhibiting neurotransmitter release and can be used to ameliorate moderate to severe pain, including cancer pain. Although there have been extensive studies confirming its safety, the embryo-fetal development toxicity of HEA-enriched C. cicadae mycelia has not been evaluated. Methods: This study was to describe the potential adverse effects of orally administered HEA-enriched C. cicadae mycelia on fertility and early embryonic development to implantation in Sprague-Dawley rats at doses of 500, 1,000, and 1,500 mg/kg. Results: No external, visceral as well as skeletal abnormalities were noted among all groups. There were no statistically significant differences in the number of fetuses, corpora lutea, implantation sites, embryo resorptions, stillbirths, and post-implantation between all dosing groups. Moreover, there was no embryo-fetal developmental toxicity observed. Conclusion: The no-observed-adverse-effect level (NOAEL) of HEA-enriched C. cicadae mycelia was considered to be greater than 1500 mg/kg. As there was no evidence of teratogenic effect, HEA-enriched C. cicadae mycelia were therefore not considered as a potent embryotoxin in rats. Keywords: N6-(2-hydroxyethyl) adenosine; traditional medicine; teratogenicity; no-observed-adverse-effect level.

Background: Kunnu drinks are locally produced beverages, which of recent have become popular among the various non-alcoholic drinks in Nigeria. Kunnu-aya is produced from tigernut, an underutilized crop that is rich in fibre and fat. Since kunnu-aya is produced from tigernuts, which are generally low in protein and lack other nutrients, the beverage cannot fulfill the nutrient intake of consumers. In order to increase the nutritional quality of ‘kunnu-aya’, it was fortified with Vigna racemosa, an underutilized legume that is abundant in nutrients. Methods: Vigna-racemosa fortified ‘kunnu-aya’ was produced by supplementing tigernut kunnu (kunnu-aya) with Vigna-racemosa at various substitution levels (0 – 25%). The fortified beverages were analyzed for proximate composition, mineral contents and sensory properties. Results: The results obtained from proximate analysis showed an increase of 28-102%, 6-21% and 2-11%, respectively, in protein, ash and carbohydrate content of the fortified kunnu. However, a decrease in the moisture (0.3-27%), fat (6-22%) and crude fibre (12-5%) contents were observed with increasing substitution levels. The mineral contents of the fortified kunnu increased significantly. Results of the sensory analysis indicated that the fortified ‘kunnu-aya’ were more acceptable than the unfortified ‘kunnu-aya’. The fortified kunnu was also more nutritious. Conclusion:Vigna-racemosa fortified kunnu-aya is rich in protein and other nutrients. Its consumption could help in reducing the problem of protein-calorie malnutrition especially among children, in developing countries. Keywords: beverage, fortification, proximate composition, mineral content, sensory attributes

Background: Chuli is a naturally fermented apricot fruit product of Himachal Pradesh and is a rich source of polyphenols and other phytochemicals such as betacarotene and ascorbic acid. In the present research work potential lactic acid bacteria were isolated and explored for its novelty as potential probiotics. Methods: Isolates were screened on the basis of broadest inhibitory spectrum against various food borne pathogens i.e , and hence was selected for further study i.e acid and bile tolerance, adherence to gastric mucin sensitivity towards different antibiotics. its relative safety as probiotic candidate was also assessed. Results: Highest antagonism was show by Enterococcus faecium Ch-1 and was found to be tolerant to low pH and high bile concentrations, adherance to gastric mucin. E. faecium Ch-1 was found negative for gelatinase, DNase enzyme activity and haemolysis thus validating its relative safety as probiotic candidate. Conclusion: Enterococcus faecium Ch-1 was found to be a good probiotic strain with cumulative probiotic score of 100% therefore, could be promising for the development as suitable isolate for use in functional foods. Key words: acid and bile tolerance, antagonism, antibiotics, chuli, DNase, functional foods, gastric mucin , gelatinase, haemolysis, probiotic.