Palmitic acid-1-13C

Palmitic acid is an intracellular signaling molecule involved in disease development.[Pubmed:30968170]

Cell Mol Life Sci. 2019 Apr 9. pii: 10.1007/s00018-019-03092-7.

Emerging evidence shows that palmitic acid (PA), a common fatty acid in the human diet, serves as a signaling molecule regulating the progression and development of many diseases at the molecular level. In this review, we focus on its regulatory roles in the development of five pathological conditions, namely, metabolic syndrome, cardiovascular diseases, cancer, neurodegenerative diseases, and inflammation. We summarize the clinical and epidemiological studies; and also the mechanistic studies which have identified the molecular targets for PA in these pathological conditions. Activation or inactivation of these molecular targets by PA controls disease development. Therefore, identifying the specific targets and signaling pathways that are regulated by PA can give us a better understanding of how these diseases develop for the design of effective targeted therapeutics.

Exploring the chemical and bioactive properties of Hibiscus sabdariffa L. calyces from Guinea-Bissau (West Africa).[Pubmed:30957799]

Food Funct. 2019 Apr 8.

Different external factors influence the chemical characteristics of natural products, varying according to the geographic origin. The present study determined the nutritional and chemical composition of Hibiscus sabdariffa L. dried calyces (Guinea-Bissauan origin), as well as the phenolic composition, antioxidant, anti-inflammatory, cytotoxicity and antimicrobial activity of its infusion and hydroethanolic extracts. Among the chemical components, glucose and quinic acid showed the major concentration for sugars and organic acids, respectively. Palmitic acid and alpha-tocopherol were the most abundant lipophilic compounds. The individual phenolic compounds were analysed through HPLC-DAD-ESI/MS. Thirteen compounds were identified in the hydroethanolic extract, while twelve were identified in the infusion, 3-O-caffeoylquinic acid being the major non-anthocyanin compound. Three anthocyanins were identified, delphinidin-3-O-sambubioside being the most abundant. Both extracts showed promising results in all the bioactive assays. This study exhibited the beneficial properties of H. sabdariffa and also emphasized the potential applications of this plant in different industrial sectors.

Butia odorata Barb. Rodr. extract inhibiting the growth of Escherichia coli in sliced mozzarella cheese.[Pubmed:30956348]

J Food Sci Technol. 2019 Mar;56(3):1663-1668.

The aims of this study were to verify the occurrence of Escherichia coli in sliced mozzarella cheese marketed in Pelotas city, Brazil and perform the phenotypic and genotypic characterization of the isolates. Besides that, evaluate the susceptibility of E. coli to Butia odorata extract, characterize it chemically, and apply the extract in sliced mozzarella cheese contaminated experimentally with E. coli. Escherichia coli was isolated in 5% (4/80) of cheese samples, but no gene used as marker for E. coli O157:H7 or virulence genes were detected. The isolates were susceptible to B. odorata extract (MIC 15 mg mL(-1) and MBC 29-58 mg mL(-1)), and the major compounds present in the extract were Z-10-Pentadecenol (80.1%) and Palmitic acid (19.4%). In cheese, after 72 h there was a significant difference between control (2.8 log CFU cm(-2)) and treated samples with MIC, 2 x MIC, 4 x MIC and 8 x MIC (1.3, 1.4, 1.6 and 0.5 log CFU cm(-2), respectively). The isolation of E. coli in cheese indicates fecal contamination and poor hygienic practices. Butia odorata extract showed antimicrobial activity against E. coli both in vitro and in situ, indicating that it can be a good alternative for inhibiting the growth of this microorganism in sliced cheese.