Biological and Medicinal Properties of Grapes and Their Bioactive Constituents: An Update

Yadav, Mukesh,Jain, Shalini,Bhardwaj, Aarti,Nagpal, Ravinder,Puniya, Monica,Tomar, Radha,Singh, Vinod,Parkash, Om,Prasad, G.B.K.S.,Marotta, Francesco,Yadav, Hariom The Korean Society of Food Science and Nutrition 2009 Journal of medicinal food Vol.12 No.3

The grape is one of the most valued conventional fruits, worldwide. Although most of the parts of the grapevine are useful, primarily, the grape is considered as a source of unique natural products not only for the development of valuable medicines against a number of diseases, but also for manufacturing various industrial products. Over the last few decades, apart from the chemistry of grape compounds, considerable progress has been made towards exploring the biological activities of various grape-derived constituents. Today, it is well established that in addition to serving as food, the grape is a major source of several phytochemicals. The main biologically active and well-characterized constituent from the grape is resveratrol, which is known for various medicinal properties in human diseases. This review discusses the roles of various grape-derived phytochemicals in relation to various diseases.

Effect of Skim Milk and Dahi (Yogurt) on Blood Glucose, Insulin, and Lipid Profile in Rats Fed with High Fructose Diet

Hariom Yadav,Shalini Jain,P.R.?inha 한국식품영양과학회 2006 Journal of medicinal food Vol.9 No.3

The Effect of Probiotic Dahi Containing Lactobacillus acidophilus and Lactobacillus casei on Gastropathic Consequences in Diabetic Rats

Hariom Yadav,Shalini Jain,P.R. Sinha 한국식품영양과학회 2008 Journal of medicinal food Vol.11 No.1

In the present study, the effects of oral administration of probiotic dahi containing Lactobacillus acidophilusand Lactobacillus caseion gastropathic consequences in streptozotocin-induced diabetic rats were evaluated, and effects werecompared with skim milk- and control dahi-fed groups. The feeding of probiotic dahi did not change the blood glucose lev-els in chronic hyperglycemic conditions. The rate of charcoal transit was significantly higher in probiotic dahi-fed animalsthan in those of the diabetic control group (P. .05). Moreover, the oral administration of probiotic dahi significantly in-creased counts of lactobacilli adherent to epithelial walls and free in the lumen of the small and large intestine, while de-creasing attached as well as free coliform counts (P. .05). In addition, probiotic dahi reversed the decrease in total lacto-bacilli and increase in total coliforms in fecal samples of diabetic animals. It was also shown that oral ingestion of probioticdahi reduced the oxidative stress marker thiobarbituric acid-reactive species in intestinal tissues and glycosylation of hemo-globin (P. .05). All the effects were predominantly higher in the probiotic dahi-fed group than the skim milk- and controldahi-fed groups. The results indicate that probiotic dahi may be used as a therapeutic regimen to diminish the gastropathicconsequences of diabetes.

Biological and Medicinal Properties of Grapes and Their Bioactive Constituents: An Update

Mukesh Yadav,Shalini Jain,Aarti Bhardwaj,Ravinder Nagpal,Monica Puniya,Radha Tomar,Vinod Singh,Om Parkash,G.B.K.S. Prasad,Francesco Marotta,Hariom Yadav 한국식품영양과학회 2009 Journal of medicinal food Vol.12 No.3

The grape is one of the most valued conventional fruits, worldwide. Although most of the parts of the grapevine are useful, primarily, the grape is considered as a source of unique natural products not only for the development of valuable medicines against a number of diseases, but also for manufacturing various industrial products. Over the last few decades, apart from the chemistry of grape compounds, considerable progress has been made towards exploring the biological activities of various grape-derived constituents. Today, it is well established that in addition to serving as food, the grape is a major source of several phytochemicals. The main biologically active and well-characterized constituent from the grape is resveratrol, which is known for various medicinal properties in human diseases. This review discusses the roles of various grape-derived phytochemicals in relation to various diseases.

Probiotic Dahi Containing Lactobacillus casei Protects Against Salmonella enteritidis Infection and Modulates Immune Response in Mice

Shalini Jain,Hariom Yadav,P.R. Sinha 한국식품영양과학회 2009 Journal of medicinal food Vol.12 No.3

In the present study, effect of dahi containing probiotic Lactobacillus casei (probiotic dahi) was evaluated to modulate immune response against Salmonella enteritidis infection in mice. Animals were fed with milk products along with standard diet for 2 and 7 days prior to the S. enteritidis challenge and continued on the respective dairy food-supplemented diets during the postchallenge period. Translocation of S. enteritidis in spleen and liver, β-galactosidase and β-glucuronidase enzymatic activities and secretory IgA (sIgA) in intestinal fluid, lymphocyte proliferation, and cytokine (interleukin [IL]-2, IL-4, IL-6, and interferon-γ [IFN-γ]) production in cultured splenocytes were assessed on day 2, 5, and 8 of the postchallenge period. Colonization of S. enteritidis in liver and spleen was remarkably low in probiotic dahi-fed mice than mice fed milk and control dahi. The β-galactosidase and β-glucuronidase activities in intestinal fluid collected from mice prefed for 7 days with probiotic dahi were significantly lower at day 5 and 8 postchallenge than in mice fed milk and control dahi. Levels of sIgA and lymphocyte proliferation rate were also significantly increased in probiotic dahi-fed mice compared with the other groups. Production of IL-2, IL-6, and IFN-γ increased, whereas IL-4 decreased in splenic lymphocytes collected from probiotic dahi-fed mice. Data showed that dahi prefed for 7 days before S. enteritidis challenge was more effective than when mice were prefed for 2 days with dahi. Moreover, probiotic dahi was more efficacious in protecting against S. enteritidis infection by enhancing innate and adaptive immunity than fermented milk and normal dahi. Results of the present study suggest that prefeeding of probiotic dahi may strengthen the consumer's immune system and may protect infectious agents like S. enteritidis.

Probiotic Dahi Containing Lactobacillus casei Protects Against Salmonella enteritidis Infection and Modulates Immune Response in Mice

Jain, Shalini,Yadav, Hariom,Sinha, P.R. The Korean Society of Food Science and Nutrition 2009 Journal of medicinal food Vol.12 No.3

In the present study, effect of dahi containing probiotic Lactobacillus casei (probiotic dahi) was evaluated to modulate immune response against Salmonella enteritidis infection in mice. Animals were fed with milk products along with standard diet for 2 and 7 days prior to the S. enteritidis challenge and continued on the respective dairy food-supplemented diets during the postchallenge period. Translocation of S. enteritidis in spleen and liver, $\beta$-galactosidase and $\beta$-glucuronidase enzymatic activities and secretory IgA (sIgA) in intestinal fluid, lymphocyte proliferation, and cytokine (interleukin [IL]-2, IL-4, IL-6, and interferon-$\gamma$ [IFN-$\gamma$]) production in cultured splenocytes were assessed on day 2, 5, and 8 of the postchallenge period. Colonization of S. enteritidis in liver and spleen was remarkably low in probiotic dahi-fed mice than mice fed milk and control dahi. The $\beta$-galactosidase and $\beta$-glucuronidase activities in intestinal fluid collected from mice prefed for 7 days with probiotic dahi were significantly lower at day 5 and 8 postchallenge than in mice fed milk and control dahi. Levels of sIgA and lymphocyte proliferation rate were also significantly increased in probiotic dahi-fed mice compared with the other groups. Production of IL-2, IL-6, and IFN-$\gamma$ increased, whereas IL-4 decreased in splenic lymphocytes collected from probiotic dahi-fed mice. Data showed that dahi prefed for 7 days before S. enteritidis challenge was more effective than when mice were prefed for 2 days with dahi. Moreover, probiotic dahi was more efficacious in protecting against S. enteritidis infection by enhancing innate and adaptive immunity than fermented milk and normal dahi. Results of the present study suggest that prefeeding of probiotic dahi may strengthen the consumer’s immune system and may protect infectious agents like S. enteritidis.

Stimulation of Innate Immunity by Oral Administration of Dahi Containing Probiotic Lactobacillus casei in Mice

Shalini Jain,Hariom Yadav,P.R. Sinha 한국식품영양과학회 2008 Journal of medicinal food Vol.11 No.4

Immunomodulatory effects of a dahi (strained yogurt) containing probiotic Lactobacillus casei, designated “probiotic dahi,” was evaluated in Swiss albino mice during 8 days of feeding and compared with control dahi-, nonfermented milk-, and no milk product diet-fed (control) groups. Lysosomal enzymes (β-galactosidase and β-glucuronidase) and phagocytic activities were estimated in peritoneal macrophages of animals fed with different experimental diets on days 2, 5, and 8. The oral administration of probiotic dahi increased (by 84%) β-galactosidase activity in supernatant of cultured macrophages and achieved the highest values on day 2 and thereafter decreased up to day 8, at which no effect on β-glucuronidase activities was observed; it was the same as the control group. Moreover, phagocytic activity also increased in probiotic dahi-fed mice after days 2 and 5 and then decreased after 8 days, but was still higher than in nonfermented milk and control dahi-fed groups. The counts of total lactobacilli significantly increased after feeding of probiotic dahi as compared to the other groups. However, no significant changes were observed in β-galactosidase and β-glucuronidase activities and phagocytic activity of peritoneal macrophages isolated from nonfermented milk- and normal diet-fed groups. The results of the present study reveal that nonspecific immune response markers were stimulated in mice by feeding of probiotic dahi containing probiotic L. casei instead of milk alone and that the effect was greater than in control dahi.