ArticleLiterature Review

Antioxidant and ‘Natural Protective’ Properties of Kiwifruit

April 2011
Current Topics in Medicinal Chemistry 11(14):1811-20

DOI:10.2174/156802611796235134

Source
PubMed

Authors:

Denise Hunter

ForwardHQ

Jeffrey Greenwood

Plant and Food Research

Jingli Zhang

Yunnan Agricultural University

Margot A Skinner

University of Auckland

Kiwifruit are nutrient-dense fruit with a reputation for promoting good health. Although this could be attributed to the high vitamin C content of kiwifruit, other phytochemicals could also provide health benefits. Kiwifruit are commonly reported to be a good source of vitamin E and in addition contain phenolics and carotenoids. The antioxidant properties of kiwifruit have received attention as possible mechanisms for their health-promoting effects. In this review, the antioxidant capacity of kiwifruit is discussed in the context of biologically relevant in vitro assays for predicting antioxidant activity in a biological setting compared with chemical antioxidant assays, and the ability of kiwifruit to protect cells from dying after exposure to an oxidative insult by hydrogen peroxide (cytoprotection). Some recent data are included, where extracts from twenty kiwifruit genotypes, derived from germplasm held at The New Zealand Institute for Plant & Food Research Ltd, were compared for their cellular antioxidant activity and cytoprotection, using human gut-derived epithelial cell lines. Our knowledge of how this type of result is currently reflected in vivo is summarised, together with the 'naturally protective' properties of kiwifruit that involve modulating immune responses in a positive way. Finally, the ways in which these antioxidant and natural protective properties of kiwifruit may influence human health and wellness are discussed.

protective role of kiwifruit on gastro-hepatotoxicity of indomethacin

Book

Feb 2016

Sherin Hamad

Kiwifruit: our daily prescription for health

Article

Full-text available

Nov 2012

Kiwifruit are unequalled, compared with other commonly consumed fruit, for their nutrient density, health benefits, and consumer appeal. Research into their health benefits has focussed on the cultivars Actinidia deliciosa ‘Hayward’ (green kiwifruit) and Actinidia chinensis ‘Hort 16A’, ZESPRI® (gold kiwifruit). Compared with other commonly consumed fruit, both green and gold kiwifruit are exceptionally high in vitamins C, E, K, folate, carotenoids, potassium, fibre, and phytochemicals acting in synergy to achieve multiple health benefits. Kiwifruit, as part of a healthy diet, may increase high-density lipoprotein cholesterol, and decrease triglycerides, platelet aggregation, and elevated blood pressure. Consuming gold kiwifruit with iron-rich meals improves poor iron status, and green kiwifruit aids digestion and laxation. As a rich source of antioxidants, they may protect the body from endogenous oxidative damage. Kiwifruit may support immune function and reduce the incidence and severity of cold or flu-like illness in at-risk groups such as older adults and children. However, kiwifruit are allergenic, and although symptoms in most susceptible individuals are mild, severe reactions have been reported. While many research gaps remain, kiwifruit with their multiple health benefits have the potential to become part of our “daily prescription for health.”

Minor Tropical fruits as a potential source of bioactive and functional foods

Article

Feb 2022

Tropical fruits are defined as fruits that are grown in hot and humid regions within the Tropic of Cancer and Tropic of Capricorn, covering most of the tropical and subtropical areas of Asia, Africa, Central America, South America, the Caribbean and Oceania. Depending on the cultivation area covered, economic value and popularity these tropical fruits are divided into major and minor tropical fruits. There is an annual increment of 3.8% in terms of commercialization of the tropical fruits. In total 26 minor tropical fruits (Kiwifruit, Lutqua, Carambola, Tree Tomato, Elephant apple, Rambutan, Bay berry, Mangosteen, Bhawa, Loquat, Silver berry, Durian, Persimon, Longan, Passion fruit, Water apple, Pulasan, Indian gooseberry, Guava, Lychee, Annona, Pitaya, Sapodilla, Pepino, Jaboticaba, Jackfruit) have been covered in this work. The nutritional composition, phytochemical composition, health benefits, traditional use of these minor tropical fruits and their role in food fortification have been portrayed.

Flavonoid-Rich Extract of Actinidia macrosperma (A Wild Kiwifruit) Inhibits Angiotensin-Converting Enzyme In Vitro

Article

Full-text available

Sep 2018

Increasing interest in flavonoids in kiwifruit is due to the health-promoting properties of these bioactives. Inhibition of the angiotensin-converting enzyme (ACE) is one of the main therapeutic targets in controlling hypertension. The present study investigated the ACE inhibitory activity of flavonoid-rich extracts obtained from different kiwifruit genotypes. The flavonoid-rich extracts were prepared from fruits of Actinidia macrosperma, Actinidia deliciosa cv Hayward (Green kiwifruit), and Actinidia chinensis cv Hort 16A (Gold kiwifruit) by steeping the lyophilized fruit samples in 70% aqueous acetone, followed by partitioning the crude extracts with hexane. The composition of each extract was analyzed using ultrahigh-performance liquid chromatography-mass spectrometry (UPLC-MS/MS). The ACE inhibitory activity of the fruit extracts was performed using a fluorescence-based biochemical assay. The subclass flavonol was the most abundant group of flavonoids detected in all the extracts tested from three different kiwifruit cultivars. Quercetin-3-O-galactoside, quercetin-3-O-glucoside, quercetin-3-O-rhamnoside, quercetin-3-O-rutinoside, quercetin-3-O-arabinoglucoside, catechin, epigallocatechin gallate, epigallocatechin, chlorogenic, ferulic, isoferulic, and caffeic acid were prominent phenolics found in A. macrosperma kiwifruit. Overall, the flavonoid-rich extract from A. macrosperma showed a significantly (p < 0.05) high percentage of inhibition (IC50 = 0.49 mg/mL), and enzyme kinetic studies suggested that it inhibits ACE activity in vitro. The kiwifruit extracts tested were found to be moderately effective as ACE inhibitors in vitro when compared to the other plant extracts reported in the literature. Further studies should be carried out to identify the active compounds from A. macrosperma and to validate the findings using experimental animal models of hypertension.

Nutritional and health benefits associted with kiwifruit consumption

Article

Full-text available

Jul 2016
NUTR HOSP

Both the Green® kiwifruit (Actinidia deliciosa)and the Sungold® one (A. chinensis)stand out among other commonly consumed fruits for their nutritional composition. They are fruits exceptionally rich in vitamin C, since green kiwi fruit have twice and Sungold® have three times the same amount of the vitamin of strawberries or oranges. Kiwifruit is very rich in vitamins E, K, folates, carotenoids, potassium, fiber and other phytochemicals. Regular consumption of kiwifruit, in the context of a balanced diet, has proven to have beneficial effects on immune function and antioxidant defense; also in the gastrointestinal function, improving protein digestion and constipation; and in the upper respiratory tract, preventing infections and improving their symptoms. Finally, regular consumption of kiwifruit has been associated with improvements in mood. Most of these benefits may be due not only to the high content of vitamin C of the kiwifruit, but also to other nutrients and phytochemicals that work synergistically in the food matrix. The results of the studies suggest that the daily consumption of kiwifruit can be an effective strategy for health promotion and prevention of numerous diseases.

Foods with Functional Properties and their Potential Uses in Human Health

Chapter

Full-text available

Mar 2017

[1] School of Agronomy, Faculty of Natural Resources, Catholic University of Temuco, Temuco, Chile [2] Department of Chemical Sciences and Natural Resources, Faculty of Engineering and Sciences, La Frontera University, Temuco, Chile [3] Center of Plant, Soil Interaction and Natural Resources Biotechnology, Scientific and Technological Bioresource Nucleus (BIOREN), La Frontera University, Temuco, Chile [4] Department of Molecular Genetics and Microbiology, Faculty of Biological Sciences, Pontifical Catholic University of Chile, Santiago, Chile [5] Faculty of Agronomy and Forest Engineering, Pontifical Catholic University of Chile, Santiago, Chile [6] Department of Agricultural Biotechnology, National Polytechnic Institute, CIIDIR Sinaloa Unid, Guasave, Mexico [7] Nucleus of Research in Food Production, Faculty of Natural Resources, Catholic University of Temuco, Temuco, Chile Vegetables and fruits have been a part of human diet since ancient times; nevertheless, as countries develop, its population’s feeding habits change and tend to have a diet poor in vegetables and fruits, with well-known consequences. Several food plant products with massive consumption and within the reach of the population are products such as artichoke, leek, hot chili pepper, coriander, kiwifruit, sweet orange, highbush blueberry, and maracuyá to name a few. They have many beneficial properties principally by its content of phytochemicals with high impact on human health, beyond nutritional support. The phytochemicals are bioactive compounds such as vitamins, carotenoids, phenolic acid, and flavonoids, which contribute to antioxidant capacity and as a whole prevent chronic nontransmissible diseases such as: diabetes, high blood pressure, high cholesterol in blood, cardiovascular risks, among others. This relationship between food plant for human consumption and its impacts on human health is discussed in this chapter, highlighting coriander and kiwifruit by its wide range of benefits.

Kiwifruit extract attenuates DNA damage and vitamins reduction in indomethacin-induced experimental gastric ulcer

Article

Full-text available

Jan 2016

Objective: This study aimed to identify the effect of kiwifruit extract on gastric ulcer induced by indomethacin in rats and exhibits its powerful antioxidant properties. Materials and methods: Forty male albino rats were used in this study and divided into control, kiwifruit, gastric ulcer and treated groups. Oxidative stress parameters and IL-1? were estimated. DNA damage was evaluated by comet assay method in addition to estimation of vitamins A and E by high performance liquid chromatography (HPLC) and histopathological study. Results: Indomethacin significantly increased stomach MDA, IL-1?, and DNA damage concomitant with a reduction in SOD, TAC and vitamins. Whereas, kiwifruit extract improved these values. Discussion: The powerful effect of kiwifruit may be attributed to their potential to remove free radicals through their phenolics which can donate electrons to H2O2, and neutralize it to water Conclusion: kiwifruit is very effective agent in protecting against gastric ulcer.

Beneﬁcios nutricionales y sanitarios asociados al consumo de kiwi

Article

Full-text available

Jul 2016

Los kiwis, tanto la variedad verde (Actinidia deliciosa) como la de color amarillo (Sungold®) (A. chinensis), destacan entre las frutas de consumo habitual por su composición nutricional. Son excepcionalmente ricos en vitamina C, ya que los kiwis verdes duplican la cantidad que tienen fresas o naranjas, y el kiwi de color amarillo incluso la triplica. Además, los kiwis tienen un elevado contenido en vitaminas E, K, folatos, carotenoides, potasio, fibra y otros fitoquímicos, que proporcionan no solo beneficios nutricionales, sino también sanitarios. El consumo regular de kiwi en el contexto de una dieta equilibrada tiene efectos beneficiosos sobre la función inmune y defensa antioxidante; en la función gastrointestinal, mejorando la digestión proteica y el estreñimiento; y en el tracto respiratorio superior, ayudando en la prevención de infecciones y mejorando su sintomatología. Por último, el consumo habitual de kiwi se ha asociado a mejoras del estado de ánimo. La mayoría de estos beneficios pueden deberse al elevado contenido de vitamina C del kiwi, pero también a los otros nutrientes y fitoquímicos que actúan de forma sinérgica en la matriz alimentaria. Los resultados de los estudios realizados hasta ahora sugieren que el consumo diario de kiwi puede ser una estrategia efectiva para la promoción de la salud y prevención de numerosas enfermedades.

Kiwifruit: Overview of Potential Health Benefits

Article

May 2012
Nutr Today

Keith Singletary

Kiwifruit belongs to the genus Actinidia (Actinidiaceae) and is derived from a deciduous woody, fruiting vine. It is composed of different species and cultivars that exhibit a variety of characteristics and sensory attributes. Kiwi plants have been grown for centuries in China, where they are known as mihoutau. Kiwi plant seeds were brought to New Zealand in the early 20th century, where it was eventually domesticated and sold worldwide. Currently, commercial growth of the fruit has spread to many countries including the United States, Italy, Chile, France, Greece, and Japan. Kiwifruit extracts have been reportedly used in traditional Chinese medicine for relief of symptoms of numerous disorders. In light of growing consumer acceptance of kiwifruits worldwide, there has been an increased attention given to identifying health benefits associated with its consumption. Potential benefits include a rich source of antioxidants, improvement of gastrointestinal laxation, lowering of blood lipid levels, and alleviation of skin disorders. Some individuals report allergic symptoms to kiwifruit, and a considerable research effort is being focused on characterizing kiwifuit's allergenicity among various populations of people. Kiwifruit not only is rich in vitamin C but also is a good source of other nutrients such as folate, potassium, and dietary fiber. This fruit's content of nutrients and biologically active phytochemicals has stimulated investigations into its antioxidant and anti-inflammatory actions that might then help prevent cardiovascular disease, cancer, and other degenerative disorders.

Modification of the Colonic Microbiota

Article

Feb 2013
Adv Food Nutr Res

It is becoming clear that the ecology and functionality of the human gut microbiota are extremely diverse and complex. The microbiota have coevolved with us metabolically to live symbiotically and to share the workload of extracting nutrients and energy from the diet. It is also clear that a diet rich in fruit, vegetables, and whole grain cereals is good for general health and gut health and that this is due partly to the phytochemicals and partly to the nondigestible carbohydrates (or dietary fiber) that are present in plants. Kiwifruit contain polyphenolics and nondigestible carbohydrates in the form of pectic, hemicellulosic, and cellulosic polysaccharides, all of which can be degraded by various members of the gut microbiota and result in beneficial effects. This chapter summarizes how kiwifruit act to modify the colonic microbiota and the resultant beneficial effects on human health.

Chapter Seven. The Bioavailability of Vitamin C from Kiwifruit

Article

Dec 2013
Adv Food Nutr Res

Vitamin C is an essential component of the diet for humans, and an adequate intake is important not only for the prevention of scurvy but also to limit the risk of developing chronic diseases such as heart disease and cancer. To achieve a regular and adequate intake, daily consumption of fresh fruit and vegetables is recommended. The vitamin C content of food varies widely, however, and plasma levels generally reflect the amount consumed, regardless of its origin. Kiwifruit are one of the premier dietary sources of vitamin C, with all commercially important varieties having high content, and with one serving delivering the bulk of the recommended dietary intake. Recent studies have shown that the addition of kiwifruit to a marginal vitamin C diet markedly improves plasma vitamin C levels and can increase them to both healthy and optimal levels.

Organic and Conventional Kiwifruit, Myths versus Reality: Antioxidant, Antiproliferative, and Health Effects

Article

Jun 2012
J AGR FOOD CHEM

Comparison between organic and conventional kiwifruit cultivars 'Hayward' and 'Bidan', which was done by four radical scavenging assays, ESI-MS, and DSC measurements, showed significant differences between the cultivars. Such results were not estimated in kiwifruit growing under organic and conventional conditions. The extraction of bioactive compounds was done by two different methods: sequential extraction with ethyl acetate followed by methanol and maceration with methanol and ethyl acetate. The highest yield of polyphenols was found in the new cultivar 'Bidan' in comparison with the classic 'Hayward', by direct extraction with methanol. This is the first investigation of 'Bidan' kiwifruit cultivar, grown under organic conditions and compared with 'Hayward' organic. High contents of bioactive compounds and antioxidant and antiproliferative properties of the two kiwifruit cultivars justify their use as sources of valuable antioxidants. It is necessary to continue this study as a long-term experiment to eliminate the influence of seasonality.

Kiwifruit in the Omics Age: Advances in Genomics, Breeding, and Beyond

Article

Full-text available

Aug 2024

The kiwifruit, Actinidia genus, has emerged as a nutritionally rich and economically significant crop with a history rooted in China. This review paper examines the global journey of the kiwifruit, its genetic diversity, and the role of advanced breeding techniques in its cultivation and improvement. The expansion of kiwifruit cultivation from China to New Zealand, Italy, Chile and beyond, driven by the development of new cultivars and improved agricultural practices, is discussed, highlighting the fruit’s high content of vitamins C, E, and K. The genetic resources within the Actinidia genus are reviewed, with emphasis on the potential of this diversity in breeding programs. The review provides extensive coverage to the application of modern omics technologies, including genomics, transcriptomics, proteomics, and metabolomics, which have revolutionized the understanding of the biology of kiwifruit and facilitated targeted breeding efforts. It examines both conventional breeding methods and modern approaches, like marker-assisted selection, genomic selection, mutation breeding, and the potential of CRISPR-Cas9 technology for precise trait enhancement. Special attention is paid to interspecific hybridization and cisgenesis as strategies for incorporating beneficial traits and developing superior kiwifruit varieties. This comprehensive synthesis not only sheds light on the current state of kiwifruit research and breeding, but also outlines the future directions and challenges in the field, underscoring the importance of integrating traditional and omics-based approaches to meet the demands of a changing global climate and market preferences.

Anti-inflammatory and Antioxidative Potential of Herbs and Fruits in the Management of Inflammatory Bowel Disease Beyond Medications

Article

Full-text available

Dec 2023

Inflammatory Bowel Disease (IBD), a chronic inflammatory condition of the gastrointestinal tract, primarily encompasses ulcerative colitis and Crohn's disease. Characterized by recurring inflammation, IBD is marked by its unpredictability and complexity. Crohn's disease may impact any part of the digestive system, causing significant ulcerations, whereas ulcerative colitis is mainly restricted to the colon, leading to persistent damage and ulcers. The intermittent nature of IBD, alternating between remission and active flare-ups, presents continuous challenges in patient care and treatment. Its etiology is multifaceted, involving a combination of genetic susceptibility, environmental triggers, and immune system malfunctions. Symptomatically diverse, IBD can manifest as abdominal discomfort, diarrhea, weight loss, and fatigue, complicating the establishment of uniform treatment protocols. Traditional pharmacological treatments often offer limited relief and may introduce side effects, necessitating frequent adjustments in therapy. This disease profoundly impacts not only the physical well-being of individuals but also their overall quality of life, calling for a comprehensive and individualized management approach. This review delves into the potential of herbs and fruits in IBD management, examining their proximate composition and the roles their anti-inflammatory and antioxidant properties play in enhancing gut health.

Chloroplast Genome Comparison and Phylogenetic Analysis of the Commercial Variety Actinidia chinensis ‘Hongyang’

Article

Full-text available

Nov 2023

Actinidia chinensis ‘Hongyang’, also known as red yangtao (red heart kiwifruit), is a vine fruit tree native to China possessing significant nutritional and economic value. However, information on its genetic diversity and phylogeny is still very limited. The first chloroplast (cp) genome of A. chinensis ‘Hongyang’ cultivated in China was sequenced using de novo technology in this study. A. chinensis ‘Hongyang’ possesses a cp genome that spans 156,267 base pairs (bp), exhibiting an overall GC content of 37.20%. There were 132 genes that were annotated, with 85 of them being protein-coding genes, 39 transfer RNA (tRNA) genes, and 8 ribosomal RNA (rRNA) genes. A total of 49 microsatellite sequences (SSRs) were detected, mainly single nucleotide repeats, mostly consisting of A or T base repeats. Compared with 14 other species, the cp genomes of A. chinensis ‘Hongyang’ were biased towards the use of codons containing A/U, and the non-protein coding regions in the A. chinensis ‘Hongyang’ cpDNA showed greater variation than the coding regions. The nucleotide polymorphism analysis (Pi) yielded nine highly variable region hotspots, most in the large single copy (LSC) region. The cp genome boundary analysis revealed a conservative order of gene arrangement in the inverted repeats (IRs) region of the cp genomes of 15 Actinidia plants, with small expansions and contractions of the boundaries. Furthermore, phylogenetic tree indicated that A. chinensis ‘Hongyang’ was the closest relative to A. indochinensis. This research provides a useful basis for future genetic and evolutionary studies of A. chinensis ‘Hongyang’, and enriches the biological information of Actinidia species.

Ultrasound-Assisted Deep Eutectic Solvent Extraction of Phenolic Compounds from Thinned Young Kiwifruits and Their Beneficial Effects

Article

Full-text available

Jul 2023

Fruit thinning is a common practice employed to enhance the quality and yield of kiwifruits during the growing period, and about 30–50% of unripe kiwifruits will be thinned and discarded. In fact, these unripe kiwifruits are rich in nutrients and bioactive compounds. Nevertheless, the applications of thinned young kiwifruits and related bioactive compounds in the food and functional food industry are still limited. Therefore, to promote the potential applications of thinned young kiwifruits as value-added health products, the extraction, characterization, and evaluation of beneficial effects of phenolic compounds from thinned young fruits of red-fleshed Actinidia chinensis cv ‘HY’ were examined in the present study. A green and efficient ultrasound-assisted deep eutectic solvent extraction (UADE) method for extracting phenolic compounds from thinned young kiwifruits was established. A maximum yield (105.37 ± 1.2 mg GAE/g DW) of total phenolics extracted from thinned young kiwifruits by UADE was obtained, which was significantly higher than those of conventional organic solvent extraction (CSE, about 14.51 ± 0.26 mg GAE/g DW) and ultrasound-assisted ethanol extraction (UAEE, about 43.85 ± 1.17 mg GAE/g DW). In addition, 29 compounds, e.g., gallic acid, chlorogenic acid, neochlorogenic acid, catechin, epicatechin, procyanidin B1, procyanidin B2, quercetin-3-rhamnoside, and quercetin-3-O-glucoside, were identified in the kiwifruit extract by UPLC-MS/MS. Furthermore, the contents of major phenolic compounds in different kiwifruit extracts prepared by conventional organic solvent extraction (EE), ultrasound-assisted ethanol extraction (UEE), and ultrasound-assisted deep eutectic solvent extraction (UDE) were compared by HPLC analysis. Results revealed that the content of major phenolics in UDE (about 15.067 mg/g DW) was significantly higher than that in EE (about 2.218 mg/g DW) and UEE (about 6.122 mg/g DW), suggesting that the UADE method was more efficient for extracting polyphenolics from thinned young kiwifruits. In addition, compared with EE and UEE, UDE exhibited much higher antioxidant and anti-inflammatory effects as well as inhibitory effects against α-glucosidase and pancreatic lipase, which were closely associated with its higher content of phenolic compounds. Collectively, the findings suggest that the UADE method can be applied as an efficient technique for the preparation of bioactive polyphenolics from thinned young kiwifruits, and the thinned young fruits of red-fleshed A. chinensis cv ‘HY’ have good potential to be developed and utilized as functional foods and nutraceuticals.

Investigation of Physicochemical, Textural, and Sensory Properties of Ice Cream Formulated with Kiwifruit Puree

Article

Full-text available

Oct 2022

In the present study, the kiwifruit puree was incorporated into the ice cream mix at different concentration levels of 3, 6, 9, and 12%. The formulated ice cream samples were investigated for physicochemical properties (fat, protein, total solids, pH, and ash), textural properties (meltdown, viscosity, overrun, firmness), and free radicle scavenging activity (DPPH), and overall acceptability. An increase in the kiwifruit puree resulted in a decrease in the fat content, protein content, pH, and total solids content while the ash % was increased. Better textural properties were observed for the ice cream formulations with the addition of kiwifruit puree thus a significant effect was observed in meltdown, viscosity, overrun, and firmness with increasing the puree concentration. Ice cream samples with a maximum level of kiwifruit puree also showed higher free radical scavenging activity and overall acceptability. The results showed that the most preferred formulation was the ice cream containing 12% kiwifruit puree (T4).

Current Phytochemical and Pharmacological Outlook of Actinidia deliciosa (Kiwi Fruit)

Article

Sep 2021

Worldwide health and therapeutic practices seek to amalgamate alternative medications with evidence-based medicine for an improved understanding of metabolic progression and its influences on the human body. Actinidia deliciosa, also known as “Kiwi fruit”, is a dioecious plant that is native to China and distributed widely across the Asian continent. Commercial planting of kiwifruit was started in the early 20th century when it reached New Zealand from China. In recent times, Kiwi fruit has gained a major demand due to its high content of vitamin C. Kiwi fruit also contains dietary fiber, iron, carotenoids and is a rich source of antioxidants. These may aid in lowering blood pressure, improve wound healing, blood glucose control and improve bowel health. Vitamin C, choline, lutein, and zeaxanthin are antioxidants that assist in the removal of free radicals from the body and may prevent the body from various diseases and inflammations. Herein, we state the health benefits found in diverse compounds from Actinidia deliciosa, highlighting the source, morphology, chemical constituent, cultivation, production, traditional uses, nutritional value, health benefits, toxicity studies, clinical trials, and pharmacological activities while highlighting side effects associated with kiwifruit. This review provides a bird’s eye insight mainly on the morphological, phytochemical, and pharmacological activity, which could be beneficial in making use of technological and scientific advances. This plant can be used as a current medical adjuvant for its potential. The complete plant must be broadly investigated for further future perspective.

NMR resonance assignments of the PR-10 allergens Act c 8 and Act d 8 from golden and green kiwifruit

Article

Full-text available

Oct 2021
BIOMOL NMR ASSIGN

Kiwifruits have become one of the most common food sources triggering allergic reactions. In patients suffering from birch pollen related food allergy, reactions result from initial sensitization to the birch ( Betula verrucosa ) pollen allergen Bet v 1, followed by immunological cross-reactivity to structurally homologous proteins in kiwifruit. Clinical symptoms range from scratching and itching of the oral cavity to more severe immunological reactions such as rhino conjunctivitis. In this work we assigned backbone and side chain ¹ H, ¹³ C and ¹⁵ N chemical shifts of the 17 kDa PR-10 allergens Act c 8.0101 and Act d 8.0101 from golden ( Actinidia chinesis ) and green ( Actinidia deliciosa ) kiwifruit by solution NMR spectroscopy. The chemical shift data confirm the characteristic Bet v 1 fold for both proteins, consisting of a seven-stranded antiparallel β-sheet interrupted by two short α-helices, along with a long C-terminal α-helix. Our data provide the basis for determining the three-dimensional solution structures of these proteins and characterizing their immunological cross-reactivity on a structural basis.

Improvement of antifungal activity of a culture filtrate of endophytic Bacillus amyloliquefaciens isolated from kiwifruit and its effect on postharvest quality of kiwifruit

Article

Full-text available

Nov 2020
J FOOD BIOCHEM

This study reports the optimization of culture conditions and medium components of M9, an endophytic strain of Bacillus amyloliquefaciens, which we had previously isolated from kiwifruit, and evaluation of its effect on kiwifruit postharvest protection against soft rot. The method of one‐factor‐at‐a‐time was used to determine the optimum culture conditions, and response surface methodology was applied to optimize the medium constituents. After optimization, a high rate of antifungal activity (73.12% decrease in decay rate) by M9 culture filtrate against the soft rot fungal pathogen, Botryosphaeria dothidea, was obtained. Compared with the initial culture conditions, the antifungal activity of M9 culture filtrate was increased by 19.5%. Furthermore, a postharvest storage experiment on kiwifruit showed that M9 culture filtrate could maintain the quality of stored kiwifruit, delay fruit senescence, and significantly enhance the storability of kiwifruit. Using liquid chromatography–mass spectrometry, we found that the antifungal activity of M9 was associated with the presence of the C12‐surfactin A lipopeptide. Practical applications Soft rot caused by Botryosphaeria dothidea is one of the most important diseases of kiwifruit, causing postharvest fruit rot. The disease progresses rapidly and is difficult to control, posing a great threat to the kiwifruit industry. In this study, the culture conditions and medium composition for culture of the strain M9 (kiwifruit endophytic Bacillus amyloliquefaciens) were optimized to maximize the inhibition of B. dothidea. A postharvest storage experiment showed that M9 culture filtrate could improve the disease resistance of kiwifruits, delay the senescence of the fruits, and maintain the quality of kiwifruit during storage. Because M9 is a natural endophyte of kiwifruit, the strategy used in this study was both effective and safe. This work will contribute to the exploitation of B. amyloliquefaciens in controlling the pathogens of kiwifruit and the development of safer and more advanced strategies for the postharvest protection of kiwifruits.

K.ASHOK PUBLISHED BOOK

Book

Full-text available

Oct 2020

Kiwifruit extract attenuates tadalafil induced retinal injury in adult male albino rats: a histological and immunohistochemical study

Article

Full-text available

Oct 2019

A novel identification method for CPPU‐treated kiwifruits based on images

Article

Full-text available

Aug 2019
J SCI FOOD AGR

BACKGROUND The application of exogenous plant growth regulator, for example forchlorfenuron (CPPU), on kiwifruits has become an important factor that influences kiwifruit economic efficiency and the health development of the kiwifruit industry. Owing to the slight difference in calyx shape between the kiwifruits treated with CPPU (CPPU‐treated kiwifruits) and the kiwifruits without CPPU treatment (CPPU‐untreated kiwifruits), this study aims to provide a cheap, quick, convenient, and non‐destructive method for identifying CPPU‐treated kiwifruits based on the images of kiwifruits captured at visible lights. RESULTS The identification method includes three steps. Firstly, the kiwifruit was extracted from the background by using Otsu algorithm, hole filling operation and ‘bwareaopen’ function. Secondly, the calyx was extracted by using corrosion, image enhancement, hole filling and closing operations. Finally, the length/width ratio of the minimum enclosing rectangle of calyx region was calculated. The kiwifruit was regarded as a CPPU‐treated kiwifruit if the length/width ratio of the rectangle was higher than 1.6. Otherwise, the kiwifruit was regarded as a CPPU‐untreated one. The method had the total identification accuracy rate of 90.0% when the kiwifruit images were captured either by utilizing a smartphone at normal lighting condition or by using an image acquisition system. CONCLUSION The programs run on computer and smartphone were developed, and they could realize kiwifruit identification in 0.6 s and 2 s, respectively. The study makes identifying CPPU‐treated kiwifruits in online processing be realizable, and offers a convenient method for kiwifruit consumers. © 2019 Society of Chemical Industry

Morphology and Molecular Identification of Twelve Commercial Varieties of Kiwifruit

Article

Full-text available

Mar 2019
MOLECULES

The quality and safety of food are important guarantees for the health and legal rights of consumers. As an important special fruitcrop, there are frequently shoddy practices in the kiwifruit (Actinidia chinensis) market, which harms the interests of consumers. However, there is lack of rapid and accurate identification methods for commercial kiwifruit varieties. Here, twelve common commercial varieties of kiwifruit were morphologically discriminated. DNA barcodes of chloroplast regions psbA-trnH, rbcL, matK, rpoB, rpoC1, ycf1b, trnL and rpl32_trnL(UAG), the nuclear region At103 and intergenic region ITS2 were amplified. Divergences and phylogenetic trees were used to analyze the phylogenetic relationship of these twelve commercial kiwifruit varieties. The results showed that matK, ITS2 and rpl32_trnL(UAG) can be utilized as molecular markers to identify CuiYu, JinYan, HuangJinGuo, ChuanHuangJin, HuaYou, YaTe, XuXiang and HongYang. This provides experimental and practical basis to scientifically resolve kiwifruit-related judicial disputes and legal trials.

Exploring nutritional values, health claims and allergies associated with kiwifruit consumption

Article

Full-text available

Oct 2018

Madhuri Shrikant Sonawane

Fruit consumption in India is rising due to the health awareness and many exotic fruits are showing their presence in Indian fruit market. Kiwifruit being one of them has attained its place initially in fruit markets at big cities, malls and now it has infiltrated in district and tehsil level fruit markets. Kiwifruit is mainly consumed as a novelty fruit without knowing its true nutritional values. As a part of marketing strategy they are labeled with various health benefits. Present study is an attempt to explore the available information related to Kiwifruit with reference to its nutrient content as well as health claims and the allergies associated with its consumption.

Kiwifruit, a botany, chemical and sensory approach a review

Article

Full-text available

Nov 2018

Teresa Pinto

Abstract The kiwi is a fruit with a great agricultural, botanical, and economic interest. Originally from China, this species is currently widespread in practically all the world, due to the high nutritional value of the fruits, excellent organoleptic qualities besides therapeutic benefits in the health. The most common kiwifruit species grown commercially is Actinidia deliciosa even though many varieties of this fruit are produced by other cultivars or by another kind of plants, such as Actinidia chinensis and the Actinidia kolomikta or the Actinidia argute. Although there are many varieties in this species, the A. deliciosa Hayward cultivar is the most popular variety marketed commercially. Kiwifruits contain aromatic compounds able to attract consumers due to their palatability. The esters, ethyl butanoate and methyl benzoate and the aldehyde E-2-hexenal, were shown to increase “characteristic kiwifruit aroma and flavor”. All these characteristics are appreciated by the kiwi-consumers. Several preservation techniques have now been used to augment kiwi shelf life, including cold storage, chemical dipping, modified atmosphere packaging and edible coatings, making it possible for the consumers to enjoin the fruit all the year. Keywords: ki

Identifying CPPU-Treated Kiwifruits Using Near-Infrared Hyperspectral Imaging Technology

Article

Full-text available

May 2017
FOOD ANAL METHOD

The application of forchlorfenuron (N-(2-chloro-4-pyridyl)-N′-phenylurea), short form CPPU, on kiwifruits has become an important factor that influences kiwifruit economic efficiency and the health development of kiwifruit industry. This study aims to investigate the feasibility of using hyperspectral imaging technology to identify kiwifruits treated with CPPU (named as treated kiwifruits) from kiwifruits without CPPU treatment (named as untreated kiwifruits), and to investigate which model, developed for a single variety or for two varieties together, has better identification performance. Two hundred and forty “Xixuan” kiwifruits and 240 “Huayou” kiwifruits (120 treated kiwifruits and 120 untreated kiwifruits for each variety) were used to obtain hyperspectral from 865.11 to 1711.71 nm. The samples were divided into calibration set and prediction set based on Kennard–Stone method as the ratio of 3:1. Standard normal variate transformation was used to preprocess obtained spectra. Successive projections algorithm (SPA) was applied to extract the characteristic wavelengths from full spectra (FS). Support vector machine (SVM) and extreme learning machine (ELM) modeling methods were used to establish identification models of treated kiwifruits based on FS, characteristic wavelengths extracted by SPA, and universal wavelengths (UWs) extracted from characteristic wavelengths selected by SPA for “Xixuan,” “Huayou,” and two varieties together, respectively. The results showed that the number of characteristic wavelengths selected by SPA were 18, 18, and 21 for “Xixuan,” “Huayou,” and two varieties together, respectively. Five UWs were found for the three different samples. The best model was SPA-ELM for both “Xixuan” (99.8 % accuracy rate for predication set) and “Huayou” (100.0 % accuracy rate for predication set). Models of SPA-SVM and SPA-ELM, whose accuracy rate reached 100 % for both calibration and predication sets, had the best performance when the two varieties were used together. The performances of models built for two varieties together were better than that for “Xixuan,” but they were worse than that for “Huayou.”.The study indicates that NIR hyperspectral imaging technique can be used as a noninvasive method for identifying CPPU-treated kiwifruits from untreated ones, and it is potential to develop a model based on multi-varieties together.

Evaluation of Gastric and Hepatic Protective Effects of Kiwifruit Extract on Toxicity of Indomethacin in Swiss Albino Mice Using Histological Studies

Research

Aug 2014

Consumption of fruits plays a special role in prevention and treatment of various diseases. Fruits have several compounds with antioxidant properties. Kiwifruit is one of the most popular fruits worldwide and is cultivated in many countries. It is a rich source of several compounds with antioxidant properties such as polyphenols, flavonoids and vitamins. The aim of this study is to evaluate the gastric-and hepatic protective effects of kiwifruit extract (KFE) against toxicity of indomethacin (Indo) in mice. 36 Swiss albino mice (25–30 g) were randomly divided into six groups. The first group served as control and was injected intraperitonieal (i.p.) with distilled water (1ml DW/ once), animals of the second group were injected with vehicle of Indo (1 ml of 4% sodium bicarbonate, once, i.p.) and served as vehicle-Indo group and those of the third group was injected with Indo (40 mg/ kg.b.w./i.p./ once). One hour before Indo injection (40 mg/ kg.b.w./i.p./ once), fourth group was injected with pantoprazole (10 mg/kg.b.w./i.p./ once), and animals of the fifth and sixth group were injected with KFE (500 mg /kg bw/i.p./once) and (750 mg /kg bw/i.p./once), respectively. Kiwi fruit extract was found to be safe up to 4000 mg/kg when kiwi fruit administrated i.p. in Swiss albino mice. Indo treatment induced histological lesions in both gastric and hepatic tissue as revealed by light microscope. Gastric sections showed ulcerated and erosion of mucosal layers with congested dilated blood vessels in submucosal layer and liver sectios showed marked vacuolated hepatocyte, congested dilated vascular channels, and dense aggregation of inflammatory cells. Pretreatment with KFE prior Indo administration resulted in marked ameliorations of the gastric and hepatic lesions induced by Indo. We can conclude that kiwi fruit extract is useful in combating tissue injury caused by indomethacin toxicity and protect gastric and hepatic tissues from toxicity of indomethacin. Further studies on both gene and DNA level are recommended.

Bio-guided fractionation of methanol extract of Ziziphus mauritiana Lam. (bark) and effect of the most active fraction on cancer cell lines

Article

Full-text available

Feb 2015

Objective: To investigate the anticancer and antioxidant potential of methanol bark extract of Ziziphus mauritiana (Z. mauritiana), which is used by traditional healers to cure some cases of cancer in Cameroon. Methods: The methanol crude extract of Z. mauritiana has the antiproliferative activity on four cancer cell lines and its antioxidant activity. The extract was partitioned in five different solvents, and each fraction was tested. The effect of the most antiproliferative fraction on cell cycle was determined. Bio-guided fractionation was performed on the fraction with the highest antiproliferative and the highest antioxidant activities. Results: Z. mauritiana methanol extract was active on all tested cells, and showed promising antioxidant activity. All fractions except hexane fraction were active with the dichloromethane fraction being the most active and showed S and G2-M phase arrest (P<0.01) on cell cycle progression of NCI-H460 and MCF-7, respectively. Bio-guided fractionation of the dichloromethane fraction led to lupeol and betulinic acid. The greatest antioxidant activity was recorded with ethyl acetate fraction and its fractionation led to catechin and epigallocatechin. Conclusions: Overall, this study showed that Z. mauritiana barks has benefits as a chemoprevention agent cancer.

In vitro multiplication and cultivation of Actinidia arguta in the Republic of Moldova

Article

Full-text available

Jan 2014
Biologija

Actinidia arguta is a perennial fruit vine, not characteristic for natural flora of Moldova. This species is of interest to gardeners due to its high ornamental value, as well as exotic fruits (hardy kiwifruits). The research of this species has been carried out at the Experimental station of the Institute of Genetics and Plant Physiology of the Academy of Science of Moldova throughout in the period of eight years. Particular attention was paid to optimization of the methods of vegetative propagation and conditions of cultivation of a perspective and highly productive clone named Tatiana, previously selected from the generative propagated plants. The apical meristems of adult plants served as source for elaborating the method of in vitro micropropagation. As a result of testing different nutrients, the cultural medium for in vitro propagation (with the multiplication factor equal to seven) and organogenesis was elaborated. Plants adaptation to ex vitro conditions was assured by gradually increasing the light intensity, reducing the relative humidity from 95% to that of natural. In conditions of Central Moldova the crop yield from one 5–7-year plant of Tatiana clone was varying between 2 and 10 kg. The hardy kiwifruits were characterized by valuable organoleptic and biological properties. The antioxidant activity of kiwifruits juice determined by the potentiometric method and expressed in equivalent of vitamin C (VCEAC) was equal to 9.26 ± 0.28 μMol/g (per dry residue). Due to high content of phenols in hardy kiwifruits of Tatiana clone that remains stable during storage they can become a valuable source of nutrient substances.

Evaluation of Gastric and Hepatic Protective Effects of Kiwifruit Extract on Toxicity of Indomethacin in Swiss Albino Mice Using Histological Studies

Article

Full-text available

Jul 2014

Consumption of fruits plays a special role in prevention and treatment of various diseases. Fruits have several compounds with antioxidant properties. Kiwifruit is one of the most popular fruits worldwide and is cultivated in many countries. It is a rich source of several compounds with antioxidant properties such as polyphenols, flavonoids and vitamins. The aim of this study is to evaluate the gastric- and hepatic protective effects of kiwifruit extract (KFE) against toxicity of indomethacin (Indo) in mice. 36 Swiss albino mice (25–30 g) were randomly divided into six groups. The first group served as control and was injected intraperitonieal ( i.p.) with distilled water (1ml DW/ once), animals of the second group were injected with vehicle of Indo (1 ml of 4% sodium bicarbonate, once, i.p.) and served as vehicle -Indo group and those of the third group was injected with Indo (40 mg/ kg.b.w./i.p./ once). One hour before Indo injection (40 mg/ kg.b.w./i.p./ once), fourth group was injected with pantoprazole (10 mg/kg.b.w./i.p./ once), and animals of the fifth and sixth group were injected with KFE (500 mg /kg bw/i.p./once) and (750 mg /kg bw/i.p./once), respectively. Kiwi fruit extract was found to be safe up to 4000 mg/kg when kiwi fruit administrated i.p. in Swiss albino mice. Indo treatment induced histological lesions in both gastric and hepatic tissue as revealed by light microscope. Gastric sections showed ulcerated and erosion of mucosal layers with congested dilated blood vessels in submucosal layer and liver sectios showed marked vacuolated hepatocyte, congested dilated vascular channels, and dense aggregation of inflammatory cells. Pretreatment with KFE prior Indo administration resulted in marked ameliorations of the gastric and hepatic lesions induced by Indo. We can conclude that kiwi fruit extract is useful in combating tissue injury caused by indomethacin toxicity and protect gastric and hepatic tissues from toxicity of indomethacin. Further studies on both gene and DNA level are recommended.

Daily kiwifruit consumption did not improve blood pressure and markers of cardiovascular function in men with hypercholesterolemia

Article

Mar 2014

The Composition and Nutritional Value of Kiwifruit

Article

Feb 2013
Adv Food Nutr Res

Lynley Drummond

Understanding the nutrient composition of kiwifruit is central to discussions of the nutritional value and potential health benefits of kiwifruit. Until recently, there were only limited validated data providing extensive compositional information available as reference values for common commercial cultivars. As a genus, Actinidia is diverse in both form and composition; however, there are several notable compounds that, within the context of fruit, are the signature of Actinidia: vitamin C, actinidin, fiber, vitamin E, and for selected cultivars, the persistence of chlorophyll in the mature fruit. Kiwifruit is also known as a nutritionally dense fruit, based on the level of nutrients present. The high amount of vitamin C in kiwifruit is the primary driver of such nutritional scores. Recently, a new approach to estimating the true energy value of kiwifruit has shown that kiwifruit delivers less available energy relative to other foods than is assumed based on traditional measures of food energy content. This, together with the key nutritional elements of kiwifruit, supports its position as a highly nutritious, low-calorie fruit with the potential to deliver a range of health benefits.

Kiwifruit consumption favourably affects plasma lipids in a randomised controlled trial in hypercholesterolaemic men

Article

Full-text available

Nov 2012
BRIT J NUTR

The unique composition of green kiwifruit has the potential to benefit CVD risk. The aim of the present study was to investigate the effect of consuming two green kiwifruits daily in conjunction with a healthy diet on plasma lipids and other metabolic markers and to examine response according to APOE genotype in hypercholesterolaemic men. After undergoing a 4-week healthy diet, eighty-five hypercholesterolaemic men (LDL-cholesterol (LDL-C) >3·0 mmol/l and TAG < 3 mmol/l) completed an 8-week randomised controlled cross-over study of two 4-week intervention sequences of two green kiwifruits per d plus healthy diet (intervention) or healthy diet alone (control). Anthropometric measures, blood pressure (BP) and fasting blood samples (plasma lipids, serum apoA1 and apoB, insulin, glucose, high-sensitivity C-reactive protein (hs-CRP)) were taken at baseline, and at 4 and 8 weeks. After the kiwifruit intervention, plasma HDL-cholesterol (HDL-C) concentrations were significantly higher (mean difference 0·04; 95 % CI 0·01, 0·07 mmol/l; P = 0·004) and the total cholesterol (TC):HDL-C ratio was significantly lower (mean difference - 0·15; 95 % CI - 0·24, - 0·05 mmol/l; P = 0·002) compared with the control. In carriers of the APOE4 allele, TAG decreased significantly (mean difference - 0·18; 95 % CI - 0·34, - 0·02 mmol/l; P = 0·03) with kiwifruit compared with control. There were no significant differences between the two interventions for plasma TC, LDL-C, insulin, glucose, hs-CRP and BP. The small but significant increase in HDL-C and decrease in TC:HDL-C ratio and TAG (in APOE4 carriers) suggest that the regular inclusion of green kiwifruit as part of a healthy diet may be beneficial in improving the lipid profiles of men with high cholesterol.

The chemopreventive role of dietary phytochemicals through gap junctional intercellular communication

Article

Full-text available

May 2012
Phytochemistry Rev

Dietary phytochemicals offer protection from oxidative damages and lower the risks of chronic diseases, by complementary and overlapping action mechanisms. These include antioxidant activity, regulation of gene expression and cell cycle, stimulation of the immune and hormonal systems and modulation of cell–cell communication. Gap-junction intercellular communication (GJIC) plays an important role in maintaining tissue homeostasis by allowing the intercellular exchange of ions and regulatory molecules associated with cell proliferation, differentiation and apoptosis, and by contributing to intracellular signaling. This mechanism is strictly regulated and abnormal GJIC can result in several pathological conditions. GJIC is deregulated in cancer cells and reversible GJIC inhibition is strongly related to the promotion phase of carcinogenesis, likely mediated by reactive oxygen species. Whereas, the reversible inhibition of GJIC is related to the promotion phase of carcinogenicity, enhancers of GJIC are expected to prevent cancer. Several dietary plant compounds demonstrated the ability to control GJIC at the epigenetic levels and to prevent GJIC down-regulation by tumor promoting compounds, thus preventing cancers. In this Commentary, a number of reported studies on several phytochemicals in dietary and medicinal plants, which were able to affect GJIC and their structural proteins, i.e., connexins, in different in vivo and in vitro systems, were examined. The growing evidence, on the involvement of plant-derived molecules in the modulation of GJIC and in understanding of the specific action mechanisms, might offer a new perspective of the protective and/or preventive effects of dietary phytochemicals, in addition to possible chemotherapeutic use.

A Review of the Bioactive Compounds of Kiwifruit: Bioactivity, Extraction, Processing and Challenges

Article

May 2023

Kiwifruit is widely consumed in many parts of the world. They contain a variety of bioactive substances that make them a valuable functional food source. For instance, kiwifruit contains vitamin C, polysaccharides, polyphenols (catechin, anthocyanin, chlorogenic acid, gallic acid), alkaloids (aconitine, safranin, actinidine), and terpenoids (ursolic acid, oleanolic acid), which are claimed to exhibit antioxidant, anti-inflammatory, and anticancer effects, as well as protecting against cardiovascular and cerebrovascular diseases. However, the potentially beneficial effects of most of these bioactive substances have still not been confirmed by clinical trials. This article reviews recent research on the type and physiological functions of the main bioactive components in kiwifruit. The techniques required to extract and characterize these components are discussed, as well as current challenges in kiwifruit processing. Several innovative extraction techniques have been utilized to extract bioactive substances from kiwifruits, including ultrasound- and microwave-assisted methods. Moreover, several non-thermal processing methods (such as sonication, high-pressure, and pulsed electric field processing) are being used to reduce the losses and increase the activity of bioactive substances, preserve the sensory qualities of the fruit, and reduce the allergenicity of kiwifruit.

Delaying postharvest senescence and improving antioxidant capacity of kiwifruits cv. Hayward by preharvest selenium application

Article

Sep 2022

The present research was conducted to investigate the efficacy of preharvest selenium (Se) application as foliar spraying of 0, 1, 2, and 3 mg L ⁻¹ Se at 110, 125, and 140 days after full bloom on senescence and nutritional quality of kiwifruit during storage at 1°C for 90 days. Here, we found that 2 mg L ⁻¹ Se spraying remarkably delayed the senescence of kiwifruit by preserving ascorbic acid accumulation while enhancing superoxide dismutase, catalase, and ascorbate peroxidase enzymes activity. In addition, promoting phenols and flavonoid accumulation and DPPH scavenging capacity in kiwifruit during postharvest cold storage could be ascribed to higher phenylalanine ammonia‐lyase along with lower polyphenol oxidase enzyme activity. By endogenous Se accumulation, kiwifruits exhibited lower electrolyte leakage and malondialdehyde accumulation demonstrating protective membrane integrity. These findings suggest that delaying senescence while improving the antioxidant capacity of kiwifruit by Se foliar spraying could be ascribed to higher endogenous Se accumulation accompanied by enhancing ROS scavenging enzymes activity and promoting phenylpropanoid pathway activity. Novelty impact statement Se enrichment of fruits and vegetables by foliar spraying exhibits great benefits for human health while avoiding postharvest losses. Preharvest Se application in the present study significantly increased the antioxidant capacity and endogenous Se accumulation and delayed senescence of kiwifruit during cold storage. The results suggest that the preharvest 2 mg L ⁻¹ Se spraying may be a beneficial strategy for supplying kiwifruit with higher bioactive molecules accumulation which is crucial for consumer health.

Integrating untargeted metabolites and targeted analysis for discrimination of kiwifruits from different cultivars

Article

Jun 2022
J FOOD COMPOS ANAL

To investigate the differences among kiwifruits from six different cultivars (Actinidia chinensis, Actinidia delicosa and Actinidia arguta), UPLC-QTOF-MS and UPLC-ESI-MS/MS coupled to multivariate statistical analysis were applied to untargeted metabolites and targeted analysis of kiwifruit samples for the first time. In untargeted analysis, the metabolome of kiwifruits was exhibited by principal component analysis (PCA), a total of 44 up-regulated feature compounds were screened based on the orthogonal partial least squares-discriminant analysis (OPLS-DA) and identified as glycosyl compounds, hydrocinnamic acids and various flavonoids. Furthermore, the contents of 27 targeted procyanidins, flavonoids and hydrocinnamic acids were analyzed by a UPLC-ESI-MS/MS method. It was indicated that phenol glycosides were much higher in A. arguta, responsible for the aroma of kiwifruits, various quercetin glycosides were higher in A. arguta, and much higher flavan-3-ols and hydrocinnamic acids were rich in A. Chinensis cv. Hongyang (red) kiwifruits. In addition, the results of chemometric analysis showed the untargeted metabolites and targeted compounds were responsible for the classification on the kiwifruits, which can benefit the scientific understanding of chemical diversity for kiwifruits, and improve the investigation of new wild kiwifruit cultivars, especially red kiwifruit and A. arguta.

Bioactivities of Phenolic Compounds from Kiwifruit and Persimmon

Article

Full-text available

Jul 2021
MOLECULES

Fruit used in the common human diet in general, and kiwifruit and persimmon particularly, displays health properties in the prevention of heart disease. This study describes a combination of bioactivity, multivariate data analyses and fluorescence measurements for the differentiating of kiwifruit and persimmon, their quenching and antioxidant properties. The metabolic differences are shown, as well in the results of bioactivities and antioxidant capacities determined by ABTS, FRAP, CUPRAC and DPPH assays. To complement the bioactivity of these fruits, the quenching properties between extracted polyphenols and human serum proteins were determined by 3D-fluorescence spectroscopy studies. These properties of the extracted polyphenols in interaction with the main serum proteins in the human metabolism (human serum albumin (HSA), α-β-globulin (α-β G) and fibrinogen (Fgn)), showed that kiwifruit was more reactive than persimmon. There was a direct correlation between the quenching properties of the polyphenols of the investigated fruits with serum human proteins, their relative quantification and bioactivity. The results of metabolites and fluorescence quenching show that these fruits possess multiple properties that have a great potential to be used in industry with emphasis on the formulation of functional foods and in the pharmaceutical industry. Based on the quenching properties of human serum proteins with polyphenols and recent reports in vivo on human studies, we hypothesize that HSA, α-β G and Fgn will be predictors of coronary artery disease (CAD).

Physicochemical, nutritional, and bioactive properties of pulp and peel from 15 kiwifruit cultivars

Article

Jun 2021

Kiwifruit, as a source of vitamin C and phenolic profiles, is well known for its nutrition and health benefits. To select varieties suitable for deep processing and better utilise kiwifruit by-products, a comprehensive characterisation of 15 kiwifruit cultivars was performed. The characterisation included physicochemical and nutritional properties, as well as the phenolic compounds of each pulp and peel. The results revealed that kiwifruit exhibited differences in quality by variety, ‘Hongyang’ and ‘Yate’ may be more suitable for fresh consumption due to their high sugar-to-acid ratio (10.39 and 10.27, respectively). All cultivars contained fructose (13.06–33.77 mg/g) and glucose (13.67–36.6 mg/g) as the dominant sugars. Also, kiwifruits had high vitamin C content (47.24–171.64 mg/100 g) and total phenolics (75.43–316.14 mg GAE/100 g FW). Quinic acid (4.78–19.85 mg/g) and citric acid (4.22–11.36 mg/g) were the main organic acids. Most kiwifruit peel samples contained higher amounts of phenolic compounds, especially gallic acid, p-hydroxybenzoic acid, epicatechin, and catechin, than did pulp. A hierarchical cluster analysis revealed that the ‘Miliang’, ‘Allison’, ‘Kuimi’, ‘Jinkui’, and ‘Jinxiang’ cultivars have potential for the development of high value-added antioxidant polyphenol products.

Actinidia deliciosa (Kiwi fruit): A comprehensive review on the nutritional composition, health benefits, traditional utilization and commercialization

Article

Full-text available

May 2021

Kiwi fruit (Actinidia deliciosa) belongs to the family Actinidiaceae and genus Actinidia. It is one of the most commercialized fruits on the international front and is loaded with many nutrients including vitamins, minerals, phytochemicals, and its parts are well recognized for their medicinal and therapeutic properties against diseases associated with the cardiovascular system, diabetes, kidney problems, cancer, digestive disorders, bone, and eye problems. Being a significant source of phytochemicals including caffeic acid, gallic acid, syringic acid, salicylic acid, ferulic acid, and protocatechuic acid; it contributes to the major flavonoid and phenolic contents of kiwi fruit. Kiwi fruit and its components are known to exhibit numerous pharmacological properties include antidiabetic, anti‐tumor, anti‐inflammatory, anti‐ulcer, antioxidant activity, hypoglycemic, hypolipidemic effects, and many more. Besides these, kiwi fruit also finds its traditional application in the effective treatment of edema, hepatitis, kidney problems, rheumatoid arthralgia, and microbial infections. The fiber present in kiwi fruit favors its water retention capacity which further aids in decreasing the transit time and maintains gastrointestinal health of the individual. Investigations are also being done on the insulin and glucose balance, weight maintenance, and homeostatic balance to kiwi fruit consumption. The present review chiefly aims to establish a better understanding of the nutritional composition, pharmacological properties, health benefits, traditional utilization, and commercialization of kiwi; which helps to provide scientific evidence‐based recommendations to the consumers.

Evaluation of bioactive compounds extracted from Hayward kiwifruit pomace by subcritical water extraction

Article

May 2019
FOOD BIOPROD PROCESS

The utilisation of fruit by-products from industrial waste is one of the important global trend to address sustainability in food production. This study was conducted to evaluate the advantage of subcritical water extraction (SWE) for recovery of phenolic compounds from kiwifruit pomace as a functional ingredient. The extraction process was designed by altering the extraction conditions including temperature (170–225 °C) and time (10–180 min) at a constant pressure (50 bar). The presence of phenolic compounds and their antioxidant activities, as well as the Maillard reaction products (MRPs) were evaluated in this study. Extraction under 200 °C and 90 min were found to give the best phenolic compounds recovery (60.53 mg CaE/g DW) with regard to lower formation of adverse compounds. The most abundant phenolic compounds in the extracts were identified as (+)-catechin, chlorogenic acid, p-coumaric acid, Protocatechuic acid and caffeic acid. The formation of MRPs during SWE has revealed the potential formation of antioxidants from natural phenolic compounds and possible association with antioxidant activity. The study is also indicated that subcritical water is a more advantageous technique for extracting certain phenolic compounds than conventional solvent extraction.

artigo kiwi alice teresa (1)

Article

Full-text available

Jan 2018

The kiwi is a fruit with a great agricultural, botanical, and economic interest. Originally from China, this species is currently widespread in practically all the world, due to the high nutritional value of the fruits, excellent organoleptic qualities besides therapeutic benefits in the health. The most common kiwifruit species grown commercially is Actinidia deliciosa even though many varieties of this fruit are produced by other cultivars or by another kind of plants, such as Actinidia chinensis and the Actinidia kolomikta or the Actinidia argute. Although there are many varieties in this species, the A. deliciosa Hayward cultivar is the most popular variety marketed commercially. Kiwifruits contain aromatic compounds able to attract consumers due to their palatability. The esters, ethyl butanoate and methyl benzoate and the aldehyde E-2-hexenal, were shown to increase “characteristic kiwifruit aroma and flavor”. All these characteristics are appreciated by the kiwi-consumers. Several preservation techniques have now been used to augment kiwi shelf life, including cold storage, chemical dipping, modified atmosphere packaging and edible coatings, making it possible for the consumers to enjoin the fruit all the year.

Current challenges facing one-step production of L-ascorbic acid

Article

Full-text available

Jul 2018
BIOTECHNOL ADV

l-ascorbic acid (L-AA, vitamin C) is an essential vitamin that is widely used as a nutrient or medicine in the pharmaceuticals, cosmetics, food, beverage and feed additive industries, and accounts for the largest share of the global vitamins market. L-AA is mainly produced by a classic two-step fermentation process that suffers from the use of a multi-step mixed culture system and two rounds of sterilisation, which significantly increases the cost of the final product. One-step fermentation has been attempted, but a method rivalling the efficiency of the two-step process has not yet been achieved on an industrial scale. In this review, based on the current classical two-step fermentation processes and other potential routes for L-AA production, the challenges and pitfalls of a one-step fermentation process are summarised. The prospects for one-step fermentation production of L-AA and how this might be achieved are also discussed.

Assessment of phenolic contributors to antioxidant activity of new kiwifruit cultivars using cyclic voltammetry combined with HPLC

Article

Jun 2018
FOOD CHEM

The phenolics profile of two new kiwifruit cultivars, Zespri® SunGold and Zespri® Sweet Green, were characterized and quantified for the first time using cyclic voltammetry, an electrochemical method, combined with HPLC. Results from the cyclic voltammetry revealed high correlations with those obtained from the spectrophotometry and HPLC methods, providing evidence to support the application of cyclic voltammetry as a rapid method in determining the phenolic profile and reducing power of kiwifruit extracts. Catechol-containing phenolics were identified as the major phenolic sub-class in the skins while flavonoids and phenolic acids were abundant in flesh of the tested cultivars. Epicatechin was the predominant phenolic compound and contributor to antioxidant capacity in all samples. Results also showed that SunGold and Sweet Green (both flesh and skin) exhibited significantly higher phenolic contents and antioxidant activities comparing with the well-established commercial ‘Hayward’ cultivar, indicating their commercial value and potential applications in food and nutraceuticals.

Biology, Genetic Improvement, and Cultivar Development

Chapter

Jan 2016

Hongwen Huang

Kiwifruit and health

Chapter

Dec 2016

There is increased interest in the health benefits of food, and more and more evidence that a diet rich in fruit and vegetables promotes health and wellness by protecting the body against degenerative diseases. Kiwifruit are widely known to contain high concentrations of vitamin C, and this has been linked in the past to their health benefits. However, kiwifruit also contain other vitamins, minerals, phytochemicals such as carotenoids, polyphenolics, and fiber that may provide health benefits beyond basic nutrition. Here we review the evidence for the health benefits of kiwifruit. The benefits mainly fall into the health target areas of protection from oxidative stress and mutagenesis, cardiovascular health, gut health, and immune function. There are numerous studies using cell-based models and supporting data from animal feeding trials demonstrating positive effects related to particular kiwifruit cultivars. A limited number of human intervention trials validate some of these health benefits for kiwifruit in the areas of “natural protection” (protection from oxidative stress and DNA damage associated with mutation and cancer), gut health (laxation and healthy bowel habits), recovery from symptoms of cold and flu, and cardiovascular health (reduction in platelet aggregation). Kiwifruit allergy and other potential detrimental effects on health are also summarized. To conclude, the results from the human intervention trials are discussed in relation to health and wellbeing.

Effect of consumption of Kiwi fruit on potassium bromate induced oxidative stress in rats

Article

Mar 2012

This study was conducted on sixty Sprague Dawley strain male rats and weighting 107±10 g. Ten rats served as control (-ve) group while fifty rats were injected by a single dose of potassium bromate at dose 130 mg/kg body weight intraperitoneal to induce oxidative stress. These rats were reclassified into control (+ ve), four treated rat groups that were 5% kiwi powder, 10% kiwi powder, aqueous extract, and methanolic extract rat groups. The study period was 60 days. The obtained results revealed that, All treated groups either treated with kiwi powder or extract showed a significant increase in final weight, weight gain and food efficiency ratio. In addition, they showed a significant increase in the values of serum superoxide dismutase (SOD), glutathione peroxidase (GPX) &catalase, kidney SOD, GPX & glutathione transferase (GST) and liver GST &catalase. However, all treated groups showed a significant decrease in the values of serum alanine and aspartate aminotransferase and alkaline phosphatase enzymes, creatinine, uric acid & malondialdehyde (MDA)and also kidney and liver MDA compared with control (+ve). Moreover, 10% kiwi powder, aqueous extract and methanolic extract rat groups showed a significant decrease in the value of serum urea and a significant increase in the values of serum GST and liver SOD compared with control (+ve).

Nutritional Antioxidants And Their Applications In Cardiometabolic Diseases.

Article

Nov 2012

M Soory

There is an increasing global trend in cardiometabolic disorders being a leading cause of morbidity and mortality. Adverse dietary habits and sedentary lifestyles contribute to cardiovascular disease (CVD) and diabetes mellitus (DM). Dietary nutrients in nuts have attracted attention in recent literature due to their beneficial effects on CVD by attenuating lipid profiles, inflammation and oxidative stress. There is well-established evidence of the pharmacological properties of micronutrients that render them therapeutically effective in chronic inflammatory diseases. Although caution should be exercised in using antioxidant supplementation, antioxidant foods as dietary components play an important role in the management of cardiometabolic disorders. There is documented evidence of disease-modifying effects of nutritional compounds with anti-inflammatory and antioxidant effects. They have specific applications in ameliorating oxidative stress- induced inflammatory diseases such as DM and CVD. It is relevant that dietary components that influence risk of DM, have similar effects on inflammatory biomarkers of cardiovascular risk. Polyphenolic compounds such as flavonoids, isoflavones, phenolic acids and lignan contribute to increased plasma antioxidant capacity, decreased oxidative stress markers and reduced total and LDL cholesterol. They modulate genes associated with metabolism, stress defence, detoxification and transporter proteins. Their antioxidant and anti-inflammatory actions have specific applications for pathologies associated with chronic low-grade systemic inflammation that underpins progression of DM and CVD. Mechanisms involved depend on the structure of the compound, redox status of the inflammatory milieu and other interactions. Bioactive phytochemicals play an important therapeutic role in attenuating oxidative damage induced by metabolic syndrome associated with atherogenic dyslipidaemia and a pro-inflammatory, pro-thrombotic state, at a sub-cellular level. It would be critical to formulate optimal proportions and their combinations for therapeutic efficacy, based on synergistic interactions. Some of these mechanisms and potential actions are discussed.

Actinidia Germplasm Resources and Kiwifruit Industry In China

Article

Full-text available

Oct 2004

Consumption of fresh fruit in vitamin C and wheezing symptoms in children

Article

Full-text available

Apr 2000
THORAX

BACKGROUNDA beneficial effect of fresh fruit consumption on lung function has been observed in several studies. The epidemiological evidence of the effect on respiratory symptoms and asthma is limited. The consumption of fruit rich in vitamin C was examined in relation to wheezing and other respiratory symptoms in cross sectional and follow up studies of Italian children.METHODS Standardised respiratory questionnaires were filled in by parents of 18 737 children aged 6–7 years living in eight areas of Northern and Central Italy. The winter intake of citrus fruit and kiwi fruit by the children was categorised as less than once per week, 1–2 per week, 3–4 per week, and 5–7 per week. A subset of 4104 children from two areas was reinvestigated after one year using a second parental questionnaire to record the occurrence of wheezing symptoms over the intervening period.RESULTSIn the cross sectional analysis, after controlling for several confounders (sex, study area, paternal education, household density, maternal smoking, paternal smoking, dampness or mould in the child's bedroom, parental asthma), intake of citrus fruit or kiwi fruit was a highly significant protective factor for wheeze in the last 12 months (odds ratio (OR) = 0.66, 95% confidence intervals (CI) 0.55 to 0.78, for those eating fruit 5–7 times per week compared with less than once per week), shortness of breath with wheeze (OR = 0.68, 95% CI 0.56 to 0.84), severe wheeze (OR = 0.59, 95% CI 0.40 to 0.85), nocturnal cough (OR = 0.73, 95% CI 0.65 to 0.83), chronic cough (OR = 0.75, 95% CI 0.65 to 0.88), and non-coryzal rhinitis (OR = 0.72, 95% CI 0.63 to 0.83). In the follow up study fruit intake recorded at baseline was a strong and independent predictor of all symptoms investigated except non-coryzal rhinitis. In most cases the protective effect was evident even among children whose intake of fruit was only 1–2 times per week and no clear dose-response relationship was found. The effect was stronger (although not significantly so (p = 0.13)) in subjects with a history of asthma; those eating fresh fruit at least once a week experienced a lower one year occurrence of wheeze (29.3%) than those eating fruit less than once per week (47.1%) (OR = 0.46, 95% CI 0.27 to 0.81).CONCLUSIONS Although the effect of other dietary components cannot be excluded, it is concluded that the consumption of fruit rich in vitamin C, even at a low level of intake, may reduce wheezing symptoms in childhood, especially among already susceptible individuals.

Gold kiwifruit (Actinidia chinensis ‘Hort16A’) for immune support

Article

Full-text available

Feb 2011

Kiwifruit is a good source of several vitamins and minerals and dietary fibre, and contains a number of phytochemicals; so kiwifruit potentially provides health benefits beyond basic nutrition. Consumption of green kiwifruit can have positive effects on cardiovascular health through antioxidant activity, inhibition of platelet aggregation and lowered TAG levels, and gut health through improving laxation, aiding digestion and promoting a healthy gut microflora. The importance of nutrition on immune function is well recognised, with deficiencies in vitamins A, C, E, B6 and B12, folic acid, Zn, Cu, Fe and Se being associated with impaired immune function and increased susceptibility to diseases. Evidence is growing that kiwifruit enhances immunity, with several small murine studies showing enhancement of innate and adaptive immune function. Few studies have examined the effect of kiwifruit on immune function in human subjects, but a recent study has revealed that kiwifruit up-regulates several 'immune' and 'DNA and repair'-related gene sets, and down-regulates one gene set related to Ig secretion. Taken together, the evidence from the literature provides supporting data for designing a human intervention trial to validate the ability of kiwifruit to support immune function in healthy and immunocompromised populations.

Effects of kiwifruit consumption on serum lipid profiles and antioxidative status in hyperlipidemic subjects

Article

Full-text available

Dec 2009
INT J FOOD SCI NUTR

Cardiovascular disease (CVD) is the most important adult health problem in the world. Epidemiological studies and laboratory experiments have shown that fruit and vegetable consumption has protective effects against CVD. The purpose of the study was to investigate the effects of consumption of two kiwifruit per day on the lipid profile, antioxidants and markers of lipid peroxidation in hyperlipidemic adult men and women in Taiwan. Forty-three subjects who had hyperlipidemia, including 13 males and 30 females, participated in this study. They were asked to consume two kiwifruit per day for 8 weeks. Anthropometric measurements were made. Before the intervention and at 4 and 8 weeks of the intervention, fasting blood samples were analyzed for total cholesterol, triacylglycerol, low-density lipoprotein (LDL) cholesterol, and high-density lipoprotein cholesterol (HDL-C). Additionally vitamin E and vitamin C, the malondialdehyde + 4-hydroxy-2(E)-nonenal concentration, and the lag time of LDL oxidation were determined. No significant differences from baseline to 8 weeks of the intervention were detected for triacylglycerol, total cholesterol, or LDL cholesterol. However, after 8 weeks of consumption of kiwifruit, the HDL-C concentration was significantly increased and the LDL cholesterol/HDL-C ratio and total cholesterol/HDL-C ratio were significantly decreased. Vitamin C and vitamin E also increased significantly. In addition, the lag time of LDL oxidation and malondialdehyde + 4-hydroxy-2(E)-nonenal had significantly changed at 4 and 8 weeks during the kiwifruit intervention. Regular consumption of kiwifruit might exert beneficial effects on the antioxidative status and the risk factors for CVD in hyperlipidemic subjects.

The Immune System: A Target for Functional Foods?

Article

Full-text available

Dec 2002

The immune system acts to protect the host from infectious agents that exist in the environment (bacteria, viruses, fungi, parasites) and from other noxious insults. The immune system is constantly active, acting to discriminate 'non-self' from 'self'. The immune system has two functional divisions: the innate and the acquired. Both components involve various blood-borne factors (complement, antibodies, cytokines) and cells. A number of methodologies exist to assess aspects of immune function; many of these rely upon studying cells in culture ex vivo. There are large inter-individual variations in many immune functions even among the healthy. Genetics, age, gender, smoking habits, habitual levels of exercise, alcohol consumption, diet, stage in the female menstrual cycle, stress, history of infections and vaccinations, and early life experiences are likely to be important contributors to the observed variation. While it is clear that individuals with immune responses significantly below 'normal' are more susceptible to infectious agents and exhibit increased infectious morbidity and mortality, it is not clear how the variation in immune function among healthy individuals relates to variation in susceptibility to infection. Nutrient status is an important factor contributing to immune competence: undernutrition impairs the immune system, suppressing immune functions that are fundamental to host protection. Undernutrition leading to impairment of immune function can be due to insufficient intake of energy and macronutrients and/or due to deficiencies in specific micronutrients. Often these occur in combination. Nutrients that have been demonstrated (in either animal or human studies) to be required for the immune system to function efficiently include essential amino acids, the essential fatty acid linoleic acid, vitamin A, folic acid, vitamin B6, vitamin B12, vitamin C, vitamin E, Zn, Cu, Fe and Se. Practically all forms of immunity may be affected by deficiencies in one or more of these nutrients. Animal and human studies have demonstrated that adding the deficient nutrient back to the diet can restore immune function and resistance to infection. Among the nutrients studied most in this regard are vitamin E and Zn. Increasing intakes of some nutrients above habitual and recommended levels can enhance some aspects of immune function. However, excess amounts of some nutrients also impair immune function. There is increasing evidence that probiotic bacteria improve host immune function. The effect of enhancing immune function on host resistance to infection in healthy individuals is not clear.

Anti-Inflammation activity ofActinidia polygama

Article

Full-text available

Jan 2004

The fruit of Actinidia polygama (AP) has long been used as a folk medicine in Korea for treating pain, rheumatic arthritis and inflammation. The present investigation was carried out to determine the in vivo and in vitro anti-inflammatory activity of AP using several animal models of inflammation. The 70% ethanol extract of the fruit of AP significantly inhibited acetic acid-induced, vascular permeability in a dose dependent manner (23%, 38%, and 41% inhibition at doses of 200 mg/kg, 500 mg/kg and 1000 mg/kg, respectively). This effect was maintained in AP water-soluble fraction (APW). The APW fraction also showed significant inhibitory activity against the rat paw edema induced by a single treatment of carrageenan. In vitro experiments were performed to demonstrate the inhibitory activities of APW (100 microg/ml) on lipopolysaccharide (LPS)-induced nitric oxide (NO) and prostaglandin E2 (PGE2) production. The results showed that APW dose-dependently suppressed LPS-induced NO production in RAW 264.7 macrophages without a notable cytotoxic effect and also decreased inducible NO synthase (iNOS) protein expression. APW also showed a significant inhibitory effect in LPS-induced PGE2 production and cyclooxygenase-2 (COX-2) expression.

Dietary cancer and prevention using antimutagens

Article

Full-text available

Jun 2004
TOXICOLOGY

Many of the cancers common in the Western world, including colon, prostate and breast cancers, are thought to relate to dietary habits. Of the known risk factors, many will act through increasing the probability of mutation. Recognised dietary mutagens include cooked meat compounds, N-nitroso compounds and fungal toxins, while high meat and saturated fat consumption, increasing rates of obesity, and regular consumption of alcohol and tobacco are all dietary trends that could indirectly enhance the probability of mutation. However, there are significant difficulties in implementing and sustaining major dietary changes necessary to reduce the population's intake of dietary mutagens. Dietary antimutagens may provide a means of slowing progression toward cancer, and be more acceptable to the population. Consideration of genetic mechanisms in cancer development suggest several distinct targets for intervention. Strategies that reduce mutagen uptake may be the most simple intervention, and the one least likely to result in undesirable side effects. Certain (but not all) types of dietary fibres appear to reduce mutation through this mechanism, as may certain probiotics and large planar molecules such as chlorophyllin. Antioxidants have been suggested to scavenge free radicals, and prevent their interactions with cellular DNA. Small molecule dietary antioxidants include ascorbic acid, Vitamin E, glutathione, various polyphenols and carotenoids. We found a statistically significant relationship between colon cancer incidence and soil selenium status across different regions of New Zealand. Additionally, a study of middle-aged men suggested that blood selenium levels lower than 100 ng/ml were inadequate for repair or surveillance of oxidative (and other) DNA damage. We suggest that selenium will be an important antimutagen, at least in New Zealand, possibly through antioxidant effects associated with selenium's role in enzymes associated with endogenous repair of DNA damage. Modulation of xenobiotic metabolizing enzymes is well recognised as cancer-protective, and is a property of various flavonoids and a number of sulfur-containing compounds. Many fruits and vegetables contain compounds that will protect against mutation and cancer by several mechanisms. For example, kiwifruit has antioxidant effects and may also affect DNA repair enzymes. Dietary folate may be a key factor in maintenance of methylation status, while enhanced overall levels of vitamins and minerals may retard the development of genomic instability. The combination of each of these factors could provide a sustainable intervention that might usefully delay the development of cancer in New Zealand and other populations. Although there are a range of potentially antimutagenic fruits, vegetables and cereals available to these populations, current intake is generally below the level necessary to protect from dietary or endogenous mutagens. Dietary supplementation may provide an alternative approach.

PASSCLAIM—gut health and immunity

Article

Full-text available

Jul 2004

The gut and immune system form a complex integrated structure that has evolved to provide effective digestion and defence against ingested toxins and pathogenic bacteria. However, great variation exists in what is considered normal healthy gut and immune function. Thus, whilst it is possible to measure many aspects of digestion and immunity, it is more difficult to interpret the benefits to individuals of variation within what is considered to be a normal range. Nevertheless, it is important to set standards for optimal function for use both by the consumer, industry and those concerned with the public health. The digestive tract is most frequently the object of functional and health claims and a large market already exists for gut-functional foods worldwide. To define normal function of the gut and immune system and describe available methods of measuring it. We have defined normal bowel habit and transit time, identified their role as risk factors for disease and how they may be measured. Similarly, we have tried to define what is a healthy gut flora in terms of the dominant genera and their metabolism and listed the many, varied and novel methods for determining these parameters. It has proved less easy to provide boundaries for what constitutes optimal or improved gastric emptying, gut motility, nutrient and water absorption and the function of organs such as the liver, gallbladder and pancreas. The many tests of these functions are described. We have discussed gastrointestinal well being. Sensations arising from the gut can be both pleasant and unpleasant. However, the characteristics of well being are ill defined and merge imperceptibly from acceptable to unacceptable, a state that is subjective. Nevertheless, we feel this is an important area for future work and method development. The immune system is even more difficult to make quantitative judgements about. When it is defective, then clinical problems ensure, but this is an uncommon state. The innate and adaptive immune systems work synergistically together and comprise many cellular and humoral factors. The adaptive system is extremely sophisticated and between the two arms of immunity there is great redundancy, which provides robust defences. New aspects of immune function are discovered regularly. It is not clear whether immune function can be "improved". Measuring aspects of immune function is possible but there is no one test that will define either the status or functional capacity of the immune system. Human studies are often limited by the ability to sample only blood or secretions such as saliva but it should be remembered that only 2% of lymphocytes circulate at any given time, which limits interpretation of data. We recommend assessing the functional capacity of the immune system by: measuring specific cell functions ex vivo. measuring in vivo responses to challenge, e. g. change in antibody in blood or response to antigens. determining the incidence and severity of infection in target populations during naturally occurring episodes or in response to attenuated pathogens.

Effects of kiwi fruit consumption on platelet aggregation and plasma lipids in healthy human volunteers

Article

Full-text available

Aug 2004

Fruits and vegetables have been thought to be beneficial in cardiovascular disease. The beneficial effects of fruits and vegetables may be explained by the antioxidants and other components contained therein. These nutrients may function individually or in concert to protect lipoproteins and vascular cells from oxidation, or by other mechanisms such as reducing plasma lipid levels (LDL cholesterol, triglycerides), and platelet aggregation response. Kiwi fruit which contains high amounts of vitamin C, vitamin E and polyphenols may be beneficial in cardiovascular disease; however very little is known about its cardioprotective effects. Platelets are involved in atherosclerotic disease development and the reduction of platelet activity by medications reduces the incidence and severity of disease. To this end, we evaluated whether consuming kiwi fruit modulated platelet activity and plasma lipids in human volunteers in a randomized cross-over study. We report that consuming two or three kiwi fruit per day for 28 days reduced platelet aggregation response to collagen and ADP by 18% compared with the controls (P < 0.05). In addition, consumption of kiwi fruit lowered blood triglycerides levels by 15% compared with control (P < 0.05), whereas no such effects were observed in the case of cholesterol levels. All these data indicate that consuming kiwi fruit may be beneficial in cardiovascular disease.

Markerstomeasure immunomodulationinhuman nutrition intervention studies

Article

Full-text available

Oct 2005

Normal functioning of the immune system is crucial to the health of man, and diet is one of the major exogenous factors modulating individual immunocompetence. Recently, nutrition research has focused on the role of foods or specific food components in enhancing immune system responsiveness to challenges and thereby improving health and reducing disease risks. Assessing diet-induced changes of immune function, however, requires a thorough methodological approach targeting a large spectrum of immune system parameters. Currently, no single marker is available to predict the outcome of a dietary intervention on the resistance to infection or to other immune system-related diseases. The present review summarises the immune function assays commonly used as markers in human intervention studies and evaluates their biological relevance (e.g. known correlation with clinically relevant endpoints), sensitivity (e.g. within- and between-subject variation), and practical feasibility. Based on these criteria markers were classified into three categories with high, medium or low suitability. Vaccine-specific serum antibody production, delayed-type hypersensitivity response, vaccine-specific or total secretory IgA in saliva and the response to attenuated pathogens, were classified as markers with high suitability. Markers with medium suitability include natural killer cell cytotoxicity, oxidative burst of phagocytes, lymphocyte proliferation and the cytokine pattern produced by activated immune cells. Since no single marker allows conclusions to be drawn about the modulation of the whole immune system, except for the clinical outcome of infection itself, combining markers with high and medium suitability is currently the best approach to measure immunomodulation in human nutrition intervention studies. It would be valuable to include several immune markers in addition to clinical outcome in future clinical trials in this area, as there is too little evidence that correlates markers with global health improvement.

Anti-inflammatory effects of kiwifruit

Article

Jan 2008

Effect of kiwifruit extract supplementation on levels of serum immunoglobulins and phagocytosis activity in mice

Article

Mar 2006

Kiwifruits and cardiovascular health

Article

Oct 2007

Asim K Duttaroy

Platelet hyperactivity is one of the most important risk factors responsible for the incidence cardiovascular disease. There are many nutritive and non-nutritive compounds present in the fruits and vegetables which may affect platelet function in various ways. Recent discovery of anti-platelet factors in kiwifruits provides a new dietary means as a preventive or therapeutic strategy to favorably modify platelet activity.

Nutritional modulation of DNA repair in a human intervention study

Article

Mar 2003
CARCINOGENESIS

A. R. Collins

DNA oxidation is a potential cause of cancer in humans. It is well-known that fruits and vegetables protect against cancer, and this may be in part because they contain antioxidants, which decrease the level of oxidation of DNA. However, there are other possible mechanisms, such as an enhancement of cellular repair of this damage. A randomized cross-over study was carried out on healthy human subjects, who were given kiwifruit as a supplement to their normal diet, for 3-week periods at different ‘doses’, with 2-week washout periods between doses. Endogenous oxidation of bases in lymphocyte DNA, and the resistance of the DNA to oxidation ex vivo, were assessed using single cell gel electrophoresis (the ‘comet assay’). The capacity to repair DNA base oxidation was measured with an in vitro test, and levels of expression of repair-related genes OGG1 and APE1 were assessed by semi-quantitative RT–PCR. Concentrations of dietary antioxidants were measured in plasma. The antioxidant status of plasma and of lymphocytes was increased by consumption of kiwifruit. Levels of endogenous oxidation of pyrimidines and purines in DNA were markedly decreased, and DNA repair measured on a substrate containing 8-oxo-7,8-dihydroguanine was substantially increased (without change in levels of OGG1 or APE1 mRNA). The magnitude of these effects was generally not related to the number of kiwifruits consumed per day. Kiwifruit provides a dual protection against oxidative DNA damage, enhancing antioxidant levels and stimulating DNA repair. It is probable that together these effects would decrease the risk of mutagenic changes leading to cancer.

Health benefits of ZESPRI TM GOLD Kiwifruit: effects on muscle performance, muscle fatigue and immune responses.

Article

Jan 2007

Kiwifruit is one of the most nutrient-dense fruits and a good source of vitamins, minerals, dietary fibre and plant phytochemicals, particularly carotenoids. Kiwifruit has been shown to provide health benefits beyond basic nutrition and evidence is mounting to support kiwifruit as a new "superfruit". During exercise and training the body is "stressed", muscles become fatigued, oxidative processes are increased and immune responses tend to be compromised. A functional food with beneficial effects on these processes would have tremendous positive attributes. We investigated the ability of ZESPRI TM GOLD Kiwifruit to protect cells from oxidative stress, improve muscle cell function, reduce muscle fatigue and enhance immune responses. Protection from oxidative stress by kiwifruit extract was investigated using neuroblastoma cells, exposed to hydrogen peroxide at a level sufficient to induce cell death. To investigate effects on muscle, soleus muscles from adult male mice were connected to force transducers in an organ bath and stimulated with electrodes to twitch and fatigue (over 15 seconds) with or without a 15 minute pre-incubation with the kiwifruit extract. For immune response effects, mice were fed a ZESPRI TM GOLD Kiwifruit puree for 20 days during which time they were orally immunised with a model protein antigen, ovalbumin (OVA), with a suboptimal dose of mucosal adjuvant. Antigen-specific antibodies and cell-mediated immune responses were compared with immunised mice fed a sugar control. Across a range of concentrations, the ZESPRI TM GOLD Kiwifruit extract was found to protect cultured cells from oxidative stress similarly to blueberry, which is known to possess strong antioxidant properties. The ZESPRI TM GOLD Kiwifruit-treated muscles displayed a significant increase in maximum force and a significant delay in fatigue onset compared with the untreated control muscles. Consumption of kiwifruit puree led to significant increases in OVA-specific antibodies (IgG1, IgG2b and IgG2c) in the sera following sub-optimal immunisation conditions and elevated IL-5 production from mesenteric lymph node cells. The results provide robust evidence that ZESPRI TM GOLD Kiwifruit can protect from oxidative stress, improves muscle performance, prolongs time to muscle fatigue and increases antigen-specific immune. This fruit will therefore prove useful as a new type of functional food ingredient for sports drinks and other foods targeted at enhancing muscle performance and immune function.

Antioxidant capacity and the relationship with polyphenol and Vitamin C in Actinidia fruits

Article

Mar 2009
FOOD CHEM

Fruit of eight Actinidia genotypes were evaluated for antioxidant potential by several assays (DPPH, ABTS, ORAC, FRAP, SASR and MCC) and tested for their polyphenol composition and vitamin C contents. The significance analysis demonstrated that the antioxidant capacity of Actinidia eriantha and Actinidia latifolia fruits were significantly higher than that of other genotypes, which was about 3.3–8.7-fold higher than the Actinidia deliciosa cv. Hayward assayed in ABTS, DPPH, ORAC and FRAP methods. The total polyphenols and vitamin C contents showed a great variety amongst Actinidia genotypes and highly correlation with the total antioxidant capacity. It is concluded that significant genotypic difference exists in the total antioxidant capacity of Actinidia fruits. The wild A. eriantha and A. latifolia species have significantly higher antioxidant capacity than the cultivars of A. chinensis and A. deliciosa. Both total polyphenols and vitamin C are major contributors to the total antioxidant capacity in Actinidia fruit.

The vitamin C content of some kiwifruits (Actinidia chinensis planch., variety hayward)

Article

May 1983
FOOD CHEM

J.D. Selman

Skin, outer pericarp, inner pericarp and core, respectively comprised 4·8, 43·7, 45·0 and 6·5% of a mean whole kiwifruit weight of 111·3 ± 1·3 g. Kiwifruit weights ranged from 99·0 to 125·3 g. Vitamin C content per 100 g edible flesh ranged from 37·8 to 53·6 mg with means of 43·7 ± 1·7 mg for total vitamin C,41·9 ± 1·5 mg for ascorbic acid (AA) and 1·7 ± 0·4 mg for dehydroascorbic acid (DHA). Vitamin C contents were found to be at least half previously reported contents, possibly due to losses during storage and transportation from New Zealand. Total vitamin C concentrations per 100 g of skin, outer pericarp, inner pericarp and core were 41·7 ± 3·1 mg, 42·9 ± 2·0 mg, 45·5 ± 2·3 mg and 42·3 ± 2·6 mg, respectively. Outer and inner pericarp contained similar concentrations of both AA with 40·7 ± 1·7 mg and 42·7 ± 2·1 mg, and DHA with 2·1 mg and 2·8 ± 0·7 mg per 100 g tissue, respectively. Skin and core contained lower concentrations of AA with 28·1 ± 2·4 mg and 31·1 ± 2·2 mg, and correspondingly higher contents of DHA with 13·5 ± 2·4 mg and 11·2 ± 1·3 mg per 100 g tissue, respectively. Whole fruit weight correlated with DHA concentration in both skin (r = −0·644) and core (r = −0·693).

Cytoprotective effects of polyphenolics on H 2 O 2 -induced cell death in SH-SY5Y cells in relation to their antioxidant activities

Article

Nov 2008

The cytoprotective effects of five flavonoids (quercetin, rutin, catechin, kaempferol and morin) and four hydroxycinnamic acids (caffeic, ferulic, sinapic and chlorogenic acids) were evaluated by the degree of protection they provided against H2O2-induced damage to human neuroblastoma SH-SY5Y cells. All compounds exhibited protection against H2O2-mediated cytotoxicity in a dose dependent manner. The concentration required to give a 50% reduction in cell death (EC50 value) were derived from their dose–response relationships. The cytoprotective activities of these phenolic compounds in the order of quercetin > caffeic acid > rutin > chlorogenic acid > catechin > ferulic acid > sinapic acid > morin > kaempferol. The EC50 values of the phenolic compounds were strongly related to their chemical structures. The EC50 values were compared with the antioxidant activities as determined by five different chemically based antioxidant assays [2,2-azinobis (3-ethyl-benzothiazoline-6-sulfonic acid (ABTS), 1,1-diphenyl-2-picrylhydrazyl (DPPH), oxygen radical absorbance capacity (ORAC), ferric reducing antioxidant power (FRAP) and lipid peroxidation inhibition capacity (LPIC)]. The ability of these phenolic compounds to protect from H2O2-induced SH-SY5Y cell death correlated (r 2 = 0.85) with their determined LPIC values and weakly (r 2 = 0.44) with their ABTS activities. There was no correlation between EC50 values and ORAC, FRAP or DPPH activities. The cytoprotection assay is a more biologically relevant measurement than the chemically defined antioxidant activity assays because it uses human cells as a substrate and therefore accounts for some aspects of uptake, metabolism and location of antioxidant compounds within cells.

Kiwifruit extract enhances markers of innate and acquired immunity in a murine model

Article

Jun 2008

The present study examined the effects of a kiwifruit (Actinidia chinensis and Actinidia deliciosa) extract on immune response in BALB/c mice. The effects were investigated using cholera vaccine (11 days duration) and diphtheria/tetanus toxoid vaccine (29 days duration) models. Mice were given either test (standard diet incorporated with kiwifruit extract) or control diets ad libitum throughout the respective experimental periods. At the end, blood, spleen and intestinal fluids were collected for determination of cell proliferation, specific antibody responses, cytokine production, phagocytosis, and natural killer cell activity. The kiwifruit extract significantly enhanced (p<0.05) specific intestinal mucosal and serum antibody responses to the vaccines and promoted interferon-γ and natural killer cell activitiy. No significant (p>0.05) improvement was observed in proliferative cell response, phagocytic activity or interleukin-4 production. The overall results of the present study demonstrate the ability of a kiwifruit extract to enhance markers of innate and acquired immunity in the tested murine model.

Fruit composition of four South African-grown kiwifruit cultivars

Article

Oct 1992

‘Donné’ is the first South African-selected kiwifruit cultivar (Actinidia deliciosa). The composition of this cultivar as well as South African-grown ‘Bruno’, ‘Allison’, and ‘Hayward’ cultivars was determined. As in the instance of fruit grown in other countries, locally-grown kiwifruit was also a good source of vitamin C, dietary fibre, and minerals. Some minor differences in fruit composition were also found between cultivars and between South African-grown kiwifruit and those fruit grown overseas.

In focus: Antioxidants: Mirage or evolving etymology?

Article

Oct 2006
J SCI FOOD AGR

Andrew Waterhouse

Kiwifruit promotes laxation in the elderly

Article

Jun 2002
ASIA PAC J CLIN NUTR

Numerous anecdotal reports have suggested that kiwifruit (Actinidia deliciosa) has laxative effects. This could be an acceptable dietary supplement, especially for elderly people who often present with constipation. We wished to obtain objective evidence as to whether or not kiwifruit eaten regularly could promote laxation in elderly people. Thirty-eight healthy adults of age > 60 years consumed their normal diet, with or without one kiwifruit per 30 kg bodyweight for three weeks, followed by a 3-week crossover period. Daily records were taken on frequency of defecation and characteristics of the stools. Kiwifruit significantly enhanced all tested measures of laxation in these adults. The regular use of kiwifruit appeared to lead to a bulkier and softer stool, as well as more frequent stool production. Kiwifruit as a natural remedy appears palatable to most of the population and provides improved laxation for elderly individuals who are otherwise healthy. It is likely that a number of factors in the whole fruit are involved, but the nature of the stools suggest fibre is important. This study provides evidence of the potential for improvement in bowel function, health and well-being through changes in diet.

Kiwifruit consumption reduces DNA fragility: A randomized controlled pilot study in volunteers

Article

May 2006
NUTR RES

An increasing frequency of nutrition-related disorders within New Zealand led us to consider whether a realistic and sustainable group intervention in the workplace could improve risk factors. In 12 healthy volunteers, measurements were made at 0, 3, 6, and 9 weeks of the study. At week 3, all participants received group advice to change diet and physical activity. At week 6, 6 randomly selected volunteers consumed a daily dose of kiwifruit and the other 6 were asked not to eat kiwifruit, but all were encouraged to continue lifestyle change. Measurements included administration of food frequency and physical activity questionnaires, fasting plasma glucose, insulin and lipids, and recording of pedometer steps in weeks 3, 6, and 9. Cancer risk was assessed using the single cell electrophoresis assay in leukocytes following a challenge with the known strand-breaking agent, hydrogen peroxide. The reported diet and level of physical exercise were improved postintervention, but there were no significant effects on plasma glucose, insulin, and lipids, and no overall weight reduction. Although the measured levels of DNA damage were not affected by entry to the study nor by dietary or exercise advice, regular kiwifruit consumption led to a significant increase in the ability of leukocytes to repair DNA breakage by free radicals (P < .008). “Prescription” of daily kiwifruit may provide a sustainable population intervention that could reduce some of the risk factors associated with cancer. However, more aggressive interventions may be necessary to reduce the risk of other lifestyle diseases.

Antioxidant capacity, ascorbic acid, total phenols and carotenoids changes during harvest and after storage of Hayward kiwifruit

Article

Mar 2008
FOOD CHEM

The influences of harvest time and storage on the quality indices and nutritional content of kiwifruit were evaluated. Antioxidant capacity, ascorbic acid, total phenol content, carotenoids, soluble solids content and flesh firmness were determined in kiwifruit gathered at two different time (T1: 17-11-2005 and T2: 24-11-2005) and stored at 0 °C, for 2 or 6 months (S1 and S2, respectively). At the end of the cool storage, fruits were maintained for a week at 25 °C (S1 + 7d and S2 + 7d).The flesh firmness was reduced at the end of cool storage and the soluble solids content significantly increased, for exception of fruits harvested at T2 and stored for 6 months at 0 °C and a week at ambient temperature (S2 + 7d). Some nutritional characteristics such as vitamin C and carotenoids were higher in fruits gathered at T1 but these parameters were strongly influenced by storage, with a general decrease at the end of the long cool storage (6 months). Differently, no influence of long storage was observed in the fruit collected at T2 time. The maintenance for a week at room temperature, after long cool storage, determined an improvement of nutritional characteristics of kiwifruits. In conclusion, fruits harvested at T2 seem to improve their quality after a long storage (6 months) because they reach nutritional values similar or higher than those recorded in fruits at the harvest time. In spite of these positive results, these fruits showed a reduction in organoleptic characteristics which could negatively influence the fruit marketing. The obtained results underline the important role of the pre- and post-harvest factors on the qualitative and nutritional characteristics of kiwifruits.

δ-Tocomonoenol: A new vitamin E from kiwi (Actinidia chinensis) fruits

Article

Mar 2008
FOOD CHEM

A new vitamin E, δ-tocomonoenol, has been isolated from Actinidia chinensis (kiwi) fruits. The new structure, 2,8-dimethyl-2-(4,8,12-trimethyltridec-11-enyl)chroman-6-ol, has been elucidated on the basis of EIMS, 1D, and 2D NMR spectral data. GC–MS analysis of peels and pulps of kiwi showed that the new compound, together with δ-tocopherol, is mainly present in the fruit peel, whilst α-tocopherol is present in a similar amount in both matrices. The compound was tested for its radical-scavenging and antioxidant capabilities, by measuring its ability to scavenge DPPH (2,2′-diphenyl-1-picrylhydrazyl radical) and anion superoxide radical, and inhibit the formation of methyl linoleate conjugated diene hydroperoxides and TBARS (thiobarbituric acid reactive species).

Development of a database for total antioxidant capacity in foods: A preliminary study

Article

Jun 2004

For the first time, a database of the antioxidant capacities of both the lipophilic and hydrophilic components of foods has been developed using the modified oxygen radical absorbance capacity (ORACFL) assay and a peroxyl radical generator. For lipophilic components, randomly methylated β-cyclodextrin was used as a solubility enhancer. Four representative samples were extracted directly with the hydrophilic solvent (acetone:water:acetic acid, 70:29.5:0.5). Their ORACFL values were similar to that obtained for hydrophilic ORACFL (H-ORACFL) following lipophilic extraction with hexane:dichloromethane (1:1). Lipophilic ORAC values (L-ORACFL) were relatively low compared to H-ORACFL, ranging from 0.11±0.06 to 154.70±3.58 μmol TE/g of fresh or dry weight, whereas H-ORACFL ranged from 1.23±0.17 to 175.24±10.36 μmol TE/g of fresh or dry weight. Total antioxidant capacity (TAC) was calculated as the sum of the lipophlic and hydrophilic ORACFL values. L-ORACFL as a percentage of TAC ranged from 0.27% to 63.70%. Sampling time during the year significantly influenced lipophilic and/or hydrophilic ORACFL values in some food samples. In order to get an accurate total antioxidant capacity of a given food sample, both lipophilic and hydrophilic fractions need to be measured. Food processing, such as cooking or peeling, need to be considered as additional factors which can introduce variation in antioxidant capacity measurements of foods.

Fruits of the Actinidia Genus

Article

Dec 2007
Adv Food Nutr Res

Ichiro Nishiyama

Kiwifruit is the most well-known crop in the genus Actinidia. Although Actinidia fruit sales in the international market are dominated by a single kiwifruit cultivar Actinidia deliciosa "Hayward," there are a considerable number of cultivars and selections in the genus that have widely diverse shape, size, and hairiness. They also offer a wide variation in sensory attributes such as flesh color, flavor, and taste, and in nutritional attributes such as the vitamin C level and carotenoid content. The level of actinidin, which is a cysteine protease in kiwifruit, also varies greatly among cultivars. This chapter reviews available information related to several important components, allergenic properties, and health benefits of Actinidia fruits.

Total Antioxidant Capacity of Fruits

Article

Mar 1996

The total antioxidant activity of 12 fruits and 5 commercial fruit juices was measured in this study using automated oxygen radical absorbance capacity (ORAC) assay. On the basis of the wet weight of the fruits (edible portion), strawberry had the highest ORAC activity (micromoles of Trolox equivalents per gram) followed by plum, orange, red grape, kiwi fruit, pink grapefruit, white grape, banana, apple, tomato, pear, and honeydew melon. On the basis of the dry weight of the fruits, strawberry again had the highest ORAC activity followed by plum, orange, pink grapefruit, tomato, kiwi fruit, red grape, white grape, apple, honeydew melon, pear, and banana. Most of the antioxidant capacity of these fruits was from the juice fractions. The contribution of the fruit pulp fraction (extracted with acetone) to the total ORAC activity of a fruit was usually less than 10%. Among the commercial fruit juices, grape juice had the highest ORAC activity followed by grapefruit juice, tomato juice, orange juice, and apple juice.

Antioxidant activity and chemical difference in fruit of different Actinidia sp

Article

Jun 2010
INT J FOOD SCI NUTR

The present research aimed at evaluating the vitamin C, total phenolic content (TPC), phenolic compounds, carotenoids, and chlorophyll contents, as well as antioxidant activity (AAC) of six Actinidia species fruit. Vitamin C, phenolic compounds, carotenoids and chlorophylls were measured using high-performance liquid chromatography. TPC was determined using the Folin-Ciocalteau reagent, and AAC using 2,2-diphenyl-1-picryl hydrazyl (DPPH) assay. The highest concentrations of vitamin C and TPC were found for Actinidia kolomikta fruit (1008.3 and 634.1 mg/100 g fresh weight [FW], respectively). Among phenolic compounds, seven phenolic acids and three flavonoids were identified. The 2,5-dihydroxybenzoic acid prevailed in A. kolomikta (425.54 mg/100 g FW), while tannic acid dominated in other species (4.63-100.43 mg/100 g FW). The largest amounts of chlorophylls and carotenoids were identified as Actinidia macrosperma (4.02 and 2.09 mg/100 g FW, respectively). The AAC of fruit extracts decreased in the order of A. kolomikta > Actinidia purpurea > Actinidia melanandra > A. macrosperma > Actinidia arguta > Actinidia deliciosa according to the DPPH assay.

Identification and Assessment of Antioxidant Capacity of Phytochemicals from Kiwi Fruits

Article

May 2009
J AGR FOOD CHEM

The kiwi fruit is the edible berry of a cultivar group of the woody vine of several Actinidia species. The most common commercially available, green-fleshed kiwi fruit is the cultivar 'Hayward', which belongs to the Actinidia deliciosa species. An antioxidative screening of kiwi fruit components (peel and pulp) crude extracts was carried out using specific assay media characterized for the presence of highly reactive species such as 2,2'-diphenyl-1-picrylhydrazyl radical (DPPH(•)), H(2)O(2), and O(2)(•-). The Mo(VI) reducing power of the samples was also determined. The phenol and flavonoid contents were quantified. Phytochemical analysis of kiwi peel crude extracts led to the isolation of vitamin E, 2,8-dimethyl-2-(4,8,12-trimethyltridec-11-enyl)chroman-6-ol, as well as α- and δ-tocopherol, 7 sterols, the triterpene ursolic acid, chlorogenic acid, and 11 flavonoids. Chemical fractionation of pulp crude extracts led to the isolation of two caffeic acid glucosyl derivatives and two coumarin glucosydes, besides the three vitamin E, β-sitosterol, stigmasterol, and its Δ(7) isomer, campesterol, chlorogenic acid, and some flavone and flavanol molecules. All of the compounds were tested for their radical scavenging and antioxidant capabilities by measuring their capacity to scavenge DPPH and anion superoxide radical and to reduce a Mo(VI) salt.

Feeding ZESPRI™ GOLD Kiwifruit puree to mice enhances serum immunoglobulins specific for ovalbumin and stimulates ovalbumin-specific mesenteric lymph node cell proliferation in response to orally administered ovalbumin

Article

May 2008

The health benefits of fruits have been recognized for some time, but only recently have their effects on the immune system been investigated. Kiwifruit contains vitamins, minerals, and phytochemicals that are known to be important for normal functioning of the immune system. In this work, the influence of feeding 2 ZESPRI GOLD Kiwifruit processed products (Tauranga, New Zealand) on immune function in mice was investigated. Using a model to demonstrate adaptive immune responses in the gut, mice were fed either ZESPRI GOLD Kiwifruit puree or ZESPRI GOLD Kiwifruit 40 degrees Brix Juice concentrate for 20 days, during which time they were immunized via the oral route with ovalbumin and subsequently given a suboptimal dose of the mucosal adjuvant cholera toxin. ZESPRI GOLD Kiwifruit puree enhanced the response to ovalbumin by significantly increasing the levels of total immunoglobulins and immunoglobulin G specific for ovalbumin and enhanced the antigen-specific proliferation of cells from the draining mesenteric lymph nodes compared with mice fed a 20% sugar control. These results indicate that ZESPRI GOLD Kiwifruit can modulate an antigen-specific immune response and suggest that ZESPRI GOLD Kiwifruit may represent a new type of functional food ingredient.

Cellular Antioxidant Activity of Common Fruits

Article

Sep 2008
J AGR FOOD CHEM

Measurement of antioxidant activity using biologically relevant assays is important in the screening of fruits for potential health benefits. The cellular antioxidant activity (CAA) assay quantifies antioxidant activity in cell culture and was developed to meet the need for a more biologically representative method than the popular chemistry antioxidant capacity measures. The objective of the study was to determine the cellular antioxidant activity, total phenolic contents, and oxygen radical absorbance capacity (ORAC) values of 25 fruits commonly consumed in the United States. Pomegranate and berries (wild blueberry, blackberry, raspberry, and blueberry) had the highest CAA values, whereas banana and melons had the lowest. Apples were found to be the largest contributors of fruit phenolics to the American diet, and apple and strawberries were the biggest suppliers of cellular antioxidant activity. Increasing fruit consumption is a logical strategy to increase antioxidant intake and decrease oxidative stress and may lead to reduced risk of cancer.

Structure−Activity Relationships of Flavonoids in the Cellular Antioxidant Activity Assay

Article

Sep 2008
J AGR FOOD CHEM

Chemical antioxidant activity assays are used extensively to evaluate the potential bioactivity of plant foods and their phytochemical constituents, but they do not mimic the complexity of biological systems. The cellular antioxidant activity (CAA) activity assay was developed to be a more biologically relevant model to measure antioxidant activity. Structure-activity relationships of flavonoids have been determined in many chemistry antioxidant activity assays, and they vary with the protocols. The objective of this study was to determine structure-activity relationships of selected flavonoids in the CAA assay. The structures that conferred flavonoids with the most antioxidant activity in the CAA assay were a 3',4'- o-dihydroxyl group in the B-ring, a 2,3-double bond combined with a 4-keto group in the C-ring, and a 3-hydroxyl group. Isoflavones had no cellular antioxidant activity. Flavanols with a galloyl moiety had higher antioxidant activity than those without, and a B-ring 3',4',5'-trihydroxyl group further improved their efficacy. ORAC values for flavonoids were not related to their CAA values. Knowledge of structure-activity relationships in the CAA assay may be helpful in assessing potential in vivo antioxidant activity of flavonoids.

Oxygen-radical absorbance capacity assay for antioxidants

Article

Apr 1993
FREE RADICAL BIO MED

A relatively simple but sensitive and reliable method of quantitating the oxygen-radical absorbing capacity (ORAC) of antioxidants in serum using a few microliter is described. In this assay system, beta-phycoerythrin (beta-PE) is used as an indicator protein, 2,2'-azobis(2-amidinopropane) dihydrochloride (AAPH) as a peroxyl radical generator, and 6-hydroxy-2,5,7,8-tetramethylchroman-2-carboxylic acid (Trolox, a water-soluble vitamin E analogue) as a control standard. Results are expressed as ORAC units, where 1 ORAC unit equals the net protection produced by 1 microM Trolox. The uniqueness of this assay is that total antioxidant capacity of a sample is estimated by taking the oxidation reaction to completion. At this point all of the nonprotein antioxidants (which include alpha-tocopherol, vitamin C, beta-carotene, uric acid, and bilirubin) and most of the albumin in the sample are oxidized by the peroxyl radical. Results are quantified by measuring the protection produced by antioxidants. This solves many problems associated with kinetics or lag-time measurements. A linear correlation of ORAC value with concentration of serum. Trolox, vitamin C, uric acid, and bovine albumin is demonstrated. The coefficient of variation within a run is found to be about 2% and from run to run about 5%. Trolox, alpha-tocopherol, vitamin C, beta-carotene, uric acid, and bilirubin completely protect beta-PE from oxidation, while bovine albumin protects beta-PE only partially. On a molar basis, the relative peroxyl radical absorbance capacity of Trolox, alpha-tocopherol acid succinate, uric acid, bilirubin, and vitamin C is 1:1:0.92:0.84:0.52. Bovine albumin per unit weight has a lower peroxyl absorbing capacity than these antioxidants.(ABSTRACT TRUNCATED AT 250 WORDS)

Dietary fibre in Spanish kiwifruit

Article

Nov 1995
EUR J CLIN NUTR

The Ferric Reducing Ability of Plasma (FRAP) as a measure of “antioxidant power”: The FRAP assay

Article

Jul 1996

A simple, automated test measuring the ferric reducing ability of plasma, the FRAP assay, is presented as a novel method for assessing "antioxidant power." Ferric to ferrous ion reduction at low pH causes a colored ferrous-tripyridyltriazine complex to form. FRAP values are obtained by comparing the absorbance change at 593 nm in test reaction mixtures with those containing ferrous ions in known concentration. Absorbance changes are linear over a wide concentration range with antioxidant mixtures, including plasma, and with solutions containing one antioxidant in purified form. There is no apparent interaction between antioxidants. Measured stoichiometric factors of Trolox, alpha-tocopherol, ascorbic acid, and uric acid are all 2.0; that of bilirubin is 4.0. Activity of albumin is very low. Within- and between-run CVs are <1.0 and <3.0%, respectively, at 100-1000 micromol/liter. FRAP values of fresh plasma of healthy Chinese adults: 612-1634 micromol/liter (mean, 1017; SD, 206; n = 141). The FRAP assay is inexpensive, reagents are simple to prepare, results are highly reproducible, and the procedure is straightforward and speedy. The FRAP assay offers a putative index of antioxidant, or reducing, potential of biological fluids within the technological reach of every laboratory and researcher interested in oxidative stress and its effects.

Kiwifruit Protects Against Oxidative DNA Damage in Human Cells and In Vitro

Article

Feb 2001

Antioxidant micronutrients may account for the beneficial effects of fruits on human health. A direct demonstration that consumption of fruit decreases oxidative DNA damage in human cells would support this hypothesis. Kiwifruit was taken as an example of a food with putative antioxidant properties, and its effectiveness at decreasing oxidative DNA damage was assessed in ex vivo as well as in vitro tests. The comet assay (single-cell gel electrophoresis) was used to measure DNA damage in lymphocytes collected during a human supplementation trial with a single 0.5-liter drink of kiwifruit juice (with water as a control). The comet assay was also modified to assess the antioxidant effect of kiwifruit in vitro by measuring the ability of an extract to interfere with oxidative damage to DNA induced by H2O2. Ex vivo, consumption of kiwifruit led to an increased resistance of DNA to oxidative damage induced by H2O2 in isolated lymphocytes, in comparison with lymphocytes collected after a control drink of water. No effect was seen on endogenous DNA damage. In vitro, a simple extract of kiwifruit, buffered to pH 7, was more effective than a solution of vitamin C (of equivalent concentration) at protecting DNA from damage, whereas at the highest concentrations tested, neither kiwi extract nor vitamin C had a protective effect. We have demonstrated significant antioxidant activity of kiwifruit ex vivo and in vitro, not attributable entirely to the vitamin C content of the fruit. Our dual approach is appropriate for testing other fruit and vegetable products for potential antioxidant effects.

Color in Fruit of the Genus Actinidia : Carotenoid and Chlorophyll Compositions

Article

Feb 2002

The carotenoid and chlorophyll contents in the fruit of four species of Actinidia were measured to determine the chemical basis of color in kiwifruit and related Actinidia species. The species studied were the two commercial fruits Actinidia deliciosa cv. Hayward and a yellow-fleshed genotype Actinidia chinensis cv. Hort16A (known commercially as ZESPRI Gold kiwifruit), the yellow fruit of Actinida polygama, and the orange fruit of Actinida macrosperma. As reported previously, ripe fruit of A. deliciosa contain chlorophylls a and b and the carotenoids normally associated with photosynthesis, beta-carotene, lutein, violaxanthin, and 9'-cis-neoxanthin. The carotenoids in A. chinensis were similar to those in A. deliciosa but also contained esterified xanthophylls. Only trace amounts of chlorophyll were present in A. chinensis. The major carotenoid in both A. macrosperma and A. polygama was beta-carotene, with no chlorophyll detected. The yellow color of A. chinensis was mostly due to the reduction of chlorophyll rather than an increase in carotenoid concentration. In contrast to the three yellow/orange species, the green fruit of A. deliciosa retains chlorophyll during maturation and ripening, and esterified xanthophylls are not produced. This suggests that in fruit of A. deliciosa chloroplasts are not converted to chromoplasts as is typical for ripening fruit.

Lipophilic and Hydrophilic Antioxidant Capacities of Common Foods in the United States

Article

Jun 2004

Both lipophilic and hydrophilic antioxidant capacities were determined using the oxygen radical absorbance capacity (ORAC(FL)) assay with fluorescein as the fluorescent probe and 2,2'-azobis(2-amidinopropane) dihydrochloride as a peroxyl radical generator on over 100 different kinds of foods, including fruits, vegetables, nuts, dried fruits, spices, cereals, infant, and other foods. Most of the foods were collected from four different regions and during two different seasons in U.S. markets. Total phenolics of each sample were also measured using the Folin-Ciocalteu reagent. Hydrophilic ORAC(FL) values (H-ORAC(FL)) ranged from 0.87 to 2641 micromol of Trolox equivalents (TE)/g among all of the foods, whereas lipophilic ORAC(FL) values (L-ORAC(FL)) ranged from 0.07 to 1611 micromol of TE/g. Generally, L-ORAC(FL) values were <10% of the H-ORAC(FL) values except for a very few samples. Total antioxidant capacity was calculated by combining L-ORAC(FL) and H-ORAC(FL). Differences of ORAC(FL) values in fruits and vegetables from different seasons and regions were relatively large for some foods but could not be analyzed in detail because of the sampling scheme. Two different processing methods, cooking and peeling, were used on selected foods to evaluate the impact of processing on ORAC(FL). The data demonstrated that processing can have significant effects on ORAC(FL). Considering all of the foods analyzed, the relationship between TP and H-ORAC(FL) showed a very weak correlation. Total hydrophilic and lipophilic antioxidant capacity intakes were calculated to be 5558 and 166 micromol of TE/day, respectively, on the basis of data from the USDA Continuing Survey of Food Intakes by Individuals (1994-1996).

Varietal Difference in Vitamin C Content in the Fruit of Kiwifruit and Other Actinidia Species

Article

Sep 2004

Vitamin C content in the fruit of various cultivars of kiwifruit and other Actinidia species was estimated by determination of L-ascorbic acid and L-dehydroascorbic acid using ion-pair reversed-phase high-performance liquid chromatography. Fruit of A. deliciosa cv. Hayward, the most common commercially available cultivar, contained 65.5 mg/100 g fresh weight (FW) vitamin C. Vitamin C content in A. deliciosa fruit varied from 29 mg/100 g FW to 80 mg/100 g FW. In most cultivars of A. chinensis, vitamin C content in fruit was higher than that of Hayward. In particular, vitamin C content in cv. Sanuki Gold fruit reached more than 3-fold that of Hayward on a weight for weight basis. In A. argutafruit, there was wide variation in vitamin C content, with concentrations ranging from 37 to 185 mg/100 g FW. In cv. Gassan, Issai, and Mitsuko, vitamin C content of the fruit was much higher than that of Hayward. In A. arguta fruit, the ratio of L-ascorbic acid to total ascorbic acid tended to be higher than that of other species.

Direct evidence for recycling of myeloperoxidase-catalyzed phenoxyl radicals of a vitamin E homologue, 2,2,5,7,8-pentamethyl-6-hydroxy chromane, by ascorbate/dihydrolipoate in living HL-60 cells

Article

Apr 2003
Biochim Biophys Acta

Myeloperoxidase (MPO)-catalyzed one-electron oxidation of endogenous phenolic constituents (e.g., antioxidants, hydroxylated metabolites) and exogenous compounds (e.g., drugs, environmental chemicals) generates free radical intermediates: phenoxyl radicals. Reduction of these intermediates by endogenous reductants, i.e. recycling, may enhance their antioxidant potential and/or prevent their potential cytotoxic and genotoxic effects. The goal of this work was to determine whether generation and recycling of MPO-catalyzed phenoxyl radicals of a vitamin E homologue, 2,2,5,7,8-pentamethyl-6-hydroxychromane (PMC), by physiologically relevant intracellular reductants such as ascorbate/lipoate could be demonstrated in intact MPO-rich human leukemia HL-60 cells. A model system was developed to show that MPO/H(2)O(2)-catalyzed PMC phenoxyl radicals (PMC*) could be recycled by ascorbate or ascorbate/dihydrolipoic acid (DHLA) to regenerate the parent compound. Absorbance measurements demonstrated that ascorbate prevents net oxidation of PMC by recycling the phenoxyl radical back to the parent compound. The presence of DHLA in the reaction mixture containing ascorbate extended the recycling reaction through regeneration of ascorbate. DHLA alone was unable to prevent PMC oxidation. These conclusions were confirmed by direct detection of PMC* and ascorbate radicals formed during the time course of the reactions by EPR spectroscopy. Based on results in the model system, PMC* and ascorbate radicals were identified by EPR spectroscopy in ascorbate-loaded HL-60 cells after addition of H(2)O(2) and the inhibitor of catalase, 3-aminotriazole (3-AT). The time course of PMC* and ascorbate radicals was found to follow the same reaction sequence as during their recycling in the model system. Recycling of PMC by ascorbate was also confirmed by HPLC assays in HL-60 cells. Pre-loading of HL-60 cells with lipoic acid regenerated ascorbate and thus increased the efficiency of ascorbate in recycling PMC*. Lipoic acid had no effect on PMC oxidation in the absence of ascorbate. Thus PMC phenoxyl radical does not directly oxidize thiols but can be recycled by dihydrolipoate in the presence of ascorbate. The role of phenoxyl radical recycling in maintaining antioxidant defense and protecting against cytotoxic and genotoxic phenolics is discussed.

Comparison of the Antioxidant Activities of Nine Different Fruits in Human Plasma

Article

Feb 2005

Oxidative stress in humans is associated with damage to DNA, proteins, and biological membranes. Oxidative stress, which often arises as a result of an imbalance in the human antioxidant status, has been implicated in aging and a number of human diseases such as cancer, atherosclerosis, and rheumatoid arthritis. This study was performed to test the hypothesis that the consumption of fruit juices may improve antioxidant status in human plasma. Ten healthy men 25-26 years old were recruited for the study. After overnight fasting, study subjects were fed 150 mL of fruit juice, and blood was collected at 0, 30, 60, 90, and 120 minutes after consumption. After a 1-day wash-out period, subjects were fed with the next sample of fruit juice until all nine juices (pear, apple, orange, grape, peach, plum, kiwi, melon, and watermelon) had been evaluated. All juices were prepared from pure fruits ground in a home-style mixer. Dietary food records and anthropometric measurements were used to evaluate the nutritional status of subjects. The antioxidant activities of fruit juices were estimated by measuring antioxidant status in the plasma using dichlorofluorescein (DCF) fluorescence. Except for pear juice, eight kinds of juices exhibited potent antioxidant effects in human plasma. Within 30 minutes after consumption, orange, melon, grape, peach, plum, apple, and kiwi juices already effectively suppressed reactive oxygen species generation. This radical scavenging effect of fruit juices was maintained for up to 90 minutes post-consumption, but the relative DCF fluorescence had rebounded to near the initial levels at 2 hours post-consumption in most samples tested. Interestingly, however, grape juice continuously exerted persistent antioxidant activity until 2 hours after supplementation. These results suggest that the consumption of fruits or fruit juices may reduce damage from oxidative stress, and that this effect may be a consequence of the antioxidant activity of fruits in scavenging the reactive oxygen species generated in human plasma. However, long-term studies with more subjects are needed to provide additional supportive evidence and better characterize the antioxidant properties of natural fruit juices.

Genotypic Differences in Chlorophyll, Lutein, and ??-Carotene Contents in the Fruits of Actinidia Species

Article

Sep 2005

Chlorophyll, lutein, and beta-carotene contents in Actinidia fruits were determined by high-performance liquid chromatography in various genotypes, including five Actinidia deliciosa, seven Actinidia chinensis, two Actinidia rufa, five Actinidia arguta, and three interspecific hybrids. The concentrations of chlorophyll, lutein, and beta-carotene in the fruit of A. deliciosa Hayward were 1.65, 0.418, and 0.088 mg/100 g fresh weight, respectively. Of A. deliciosa cultivars, Koryoku showed significantly higher concentrations in chlorophyll, lutein, and beta-carotene than Hayward. In most cultivars of A. chinensis, although both chlorophyll and lutein contents were significantly lower than in Hayward, the beta-carotene content tended to be slightly higher. In A. rufa, A. arguta, and their interspecific hybrids, the contents of chlorophyll, lutein, and beta-carotene were much higher than in Hayward. In particular, these fruits were found to be the richest dietary source of lutein among commonly consumed fruits.

Cardiovascular Protective Properties of Kiwifruit Extracts in Vitro

Article

Oct 2005

It is currently accepted that the consumption of fruit-derived antioxidants such as vitamin C, carotenoids, and flavonoids provides a preventive effect against cardiovascular disease. The purpose of the present study was to investigate potential cardiovascular protective properties of aqueous and 70% ethanol extracts from kiwifruit by analyzing the antioxidative, antihypertensive, hypocholesterolemic, and fibrinolytic activities in vitro. Aqueous and 70% ethanol extracts at 50 mg/ml showed DPPH-radical scavenging activities of 72.31% and 70.75%, respectively. Total antioxidant activity in linoleic acid emulsion was 85-88% at 10 mg/ml and 96-98% at 50 mg/ml of kiwifruit extract. Inhibitory activities against angiogensin I-converting enzyme of kiwifruit extracts were 21-26% at 10 mg/ml and 46-49% at 50 mg/ml, and inhibitory activities on HMG-CoA reductase were 13-14% at 10 mg/ml and 19-30% at 50 mg/ml. Fibrinolytic activity of kiwifruit was also observed at a high concentration of 100 mg/ml in both aqueous and 70% EtOH extracts. Based on our results, kiwifruit have potential cardiovascular protective properties in vitro.

Correlation Analyses of Phytochemical Composition, Chemical, and Cellular Measures of Antioxidant Activity of Broccoli ( Brassica oleracea L. Var. italica)

Article

Oct 2005

Chemical measures of antioxidant activity within the plant, such as the oxygen radical absorbance capacity (ORAC) assay, have been reported for many plant-based foods. However, the extent to which chemical measures relate to cellular measures of oxidative stress is unclear. The natural variation in the phytochemical content of 22 broccoli genotypes was used to determine correlations among chemical composition (carotenoids, tocopherols and polyphenolics), chemical antioxidant activity (ORAC), and measures of cellular antioxidation [prevention of DNA oxidative damage and of oxidation of the biomarker dichlorofluorescein (DCFH) in HepG2 cells] using hydrophilic and lipophilic extracts of broccoli. For lipophilic extracts, ORAC (ORAC-L) correlated with inhibition of cellular oxidation of DCFH (DCFH-L, r = 0.596, p = 0.006). Also, DNA damage in the presence of the lipophilic extract was negatively correlated with both chemical and cellular measures of antioxidant activity as measured by ORAC-L (r = -0.705, p = 0.015) and DCFH-L (r = -0.671, p = 0.048), respectively. However, no correlations were observed for hydrophilic (-H) extracts, except between polyphenol content and ORAC (ORAC-H; r = 0.778, p < 0.001). Inhibition of cellular oxidation by hydrophilic extracts (DCFH-H) and ORAC-H were approximately 8- and 4-fold greater than DCFH-L and ORAC-L, respectively. Whether ORAC-H has more biological relevance than ORAC-L because of its magnitude or whether ORAC-L bears more biological relevance because it relates to cellular estimates of antioxidant activity remains to be determined. Chemical estimates of antioxidant capacity within the plant may not accurately reflect the complex nature of the full antioxidant activity of broccoli extracts within cells.

Alterations in the colonic flora and intestinal permeability and evidence of immune activation in chronic constipation

Article

Nov 2005
DIGEST LIVER DIS

Disturbances in bowel function in chronic constipation could result in changes in the colonic flora and lead to disordered immunity and to decreased resistance to pathogenic flora. To investigate systemic immunity, the faecal flora and intestinal permeability in patients with chronic constipation, under basal conditions and following therapy with the laxative Bisacodyl. Intestinal permeability, faecal flora analysis, T- and B-lymphocyte numbers, T-cell subpopulations, lymphocyte proliferation, phagocytosis, intracellular killing of Staphylococcus aureus by neutrophils, as well as circulating levels of immunoglobulins, immune complexes and antibacterial antibodies were assessed in 57 patients with functional constipation. In 12 patients with severely delayed transit, investigations were repeated following therapy with Bisacodyl. Ovalbumin concentrations, in serum, were higher in constipated patients (28.2+/-4.1 ng/ml versus 1.0+/-0.4 ng/ml, p < 0.05). Elevated counts of CD3+, CD4+, CD25+ cells, increased spontaneous proliferation of lymphocytes, elevated titres of antibodies to Escherichia coli and S. aureus, diminished counts of CD72+ B cells, diminished lymphocyte proliferation under phytohemagglutinin (PHA) stimulation and a diminished phagocytic index for both neutrophils and monocytes were found in the constipated patients. Concentrations of Bifidobacterium and Lactobacillus were significantly lower in constipated patients; potentially pathogenic bacteria and/or fungi were increased. Therapy with Bisacodyl resulted in normalisation of the faecal flora, a reduction in ovalbumin concentration and return towards normal for certain immunologic parameters. Constipation is associated with striking changes in the faecal flora, intestinal permeability and the systemic immune response. Relief of constipation tends to normalise these findings suggesting that these changes are secondary to, rather than a cause of, constipation.

Control of IgE and selective TH1 and TH2 cytokines by PG102 isolated from Actinidia arguta

Article

Dec 2005
J ALLERGY CLIN IMMUN

Various allergic responses are thought to result from the unbalanced development of T(H)1 and T(H)2 pathways and, subsequently, the overproduction of IgE. Therefore the modulation of T(H)1 and T(H)2 responses is a rational strategy for the treatment of allergic diseases. The present study was performed to investigate the immune-modulating activities of PG102 preparations from Actinidia arguta in ovalbumin-sensitized murine models. Two preparations from A arguta, PG102T and PG102E, were chosen for animal experimentation on the basis of their ability to regulate the production of IgE in U266B1 cells. The changes in splenic levels of cytokines and plasma levels of immunoglobulin isotypes were examined. The effects of PG102 on subcellular composition (CD4(+)IL-4(+) or CD19(+)IgE(+) cells), IgE production in B cells, and selective transcription factors were analyzed. Oral administration of PG102T and PG102E significantly decreased the level of selective T(H)2 cytokines, whereas it increased the level of T(H)1 cytokines. The differential effects of PG102T and PG102E on T(H)1 and T(H)2 cytokines were accompanied by a decrease in the plasma levels of IgE and IgG1 and by an increase in the plasma level of IgG2a. The percentages of both IL-4-producing T cells and IgE-producing B cells were decreased. The concentration of IgE produced within B cells also appeared to be reduced. Finally, PG102T and PG102E downregulated the level of GATA-binding protein 3, while inducing that of T-box transcription factor and nuclear factor of activated T cells c2. PG102T and PG102E have great potential as orally active immune modulators for the therapy of various allergic diseases.

Pigments in the Fruit of Red-Fleshed Kiwifruit ( Actinidia chinensis and Actinidia deliciosa )

Article

Dec 2005

Kiwifruit cultivars (Actinidia chinensis and A. deliciosa) generally have fruit with yellow or green flesh when ripe. A small number of genotypes also have red pigments, usually restricted to the inner pericarp but varying in intensity and in distribution within the fruit. Carotenoids, chorophylls, and anthocyanins were extracted from the fruit pericarp of such red-fleshed kiwifruit selections. Pigments were analyzed by HPLC and identified by comparison with authentic standards and by liquid chromatography-mass spectroscopy to obtain a tentative identification of the major anthocyanins in red-fleshed kiwifruit. The yellow and green colors of the outer fruit pericarp are due to different concentrations and proportions of carotenoids and chlorophylls. The red color found mainly in the inner pericarp is due to anthocyanins. In the A. chinensis genotypes tested the major anthocyanin was cyanidin 3-O-xylo(1-2)-galactoside, with smaller amounts of cyanidin 3-O-galactoside. In the A. deliciosa genotypes analyzed, cyanidin 3-O-xylo(1-2)-galactoside was not detected; instead, the major anthocyanins identified were cyanidin 3-O-galactoside and cyanidin 3-O-glucoside. However, the two species did not differ consistently in anthocyanin composition.

Inhibitory effects of Actinidia polygama extract and cyclosporine A on OVA-induced eosinophilia and bronchial hyperresponsiveness in a murine model of asthma

Article

May 2006
INT IMMUNOPHARMACOL

Actinidia polygama is one of the well known herb used in oriental medicine for treatment of anti-inflammatory and many allergic diseases. Anti-asthmatic effects of A. polygama in the development of OVA-induced eosinophilia and hyperresponsiveness in murine model of asthma have not been fully investigated in vivo. Cyclosporine A (CsA) has been shown to inhibit single allergen-induced allergic inflammation such as eosinophilic and lymphocytic infiltration and mRNA expression for interleukin (IL)-4 and IL-5. Asthma is a chronic inflammatory disease of the mucosa and is associated with excess production of Th2 cytokines and eosinophil influx in lung. To clarify the anti-inflammatory and anti-asthmatic effects of A. polygama and CsA, we examined the influence of A. polygama fructus extract (APF) and CsA on the development of pulmonary eosinophilic inflammation in murine model of asthma. Our results have shown that APF and CsA have profound inhibitory effects on the accumulation of eosinophills into airways, with the reduction of eosinophil and total lung leukocyte number by reducing IL-4, IL-5, IL-13 and IgE levels in the BALF. Moreover, APF decreased eosinophil CCR3 expression and CD11b expression in lung cells. These results indicate that APF has a deep inhibitory effect on airway inflammation and hyperresponsiveness in murine model of asthma and play a crucial role as an immunomodulator which possess anti-inflammatory and anti-asthmatic property by modulating the relationship between Th1/Th2 cytokine imbalance.

In vitro studies of polyphenols, antioxidants and other dietary indices in kiwifruit (Actinidia deliciosa)

Article

Jul 2009

The main aim of the present study was the evaluation of proteins and antioxidant potential in ethylene-treated kiwifruit during the first 10 days of ripening. Kiwifruit samples were randomly divided into two groups: treated and untreated. Flesh firmness, sensory value, visual score, free sugars, soluble solids, ethylene biosynthesis, proteins, dietary fibers, total polyphenols and antioxidant potential were determined in both groups. Ethylene (100 ppm) at 20 degrees C for 24 h was used in the treated group. The flesh firmness and acidity in treated samples decreased significantly in the early stage of ripening simultaneously with significant increase in the contents of free sugars, soluble solids, endogenous ethylene production, sensory value, 1-aminocyclopropane-1-carboxylic acid (ACC) content, ACC synthase and ACC oxidase activities, total polyphenols and related antioxidant potential, and was significantly higher than in untreated samples (P < 0.05). Proteins were extracted from kiwifruit and separated by modified sodium dodecyl sulphate polyacrylamide gel electrophoresis. The separation was resolved into 14 protein bands. Some minor quality changes were found only in the 32 kDa band, which was more pronounced in the treated samples. In conclusion, ethylene treatment of kiwifruits leads to positive changes in most of the studied kiwifruit compounds and to an increase in the fruit antioxidant potential. It shortens the ripening time and improves fruit quality by decreasing its flesh firmness and acidity. Some minor changes in the protein profile did not affect the fruit taste and quality.

Antioxidant and ‘Natural Protective’ Properties of Kiwifruit

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