The objective of this study was to determine the antioxidant and quality characteristics of yogurt containing olive leaf hot water extract (CON: 0, OLY1: 0.1, OLY2: 0.2, and OLY4: 0.4% (w/v)) stored at 4°С for 15 days. After storage, the lactic acid bacteria count showed no significant difference between yogurt samples either in the presence or absence of olive leaf extract (p > 0.05). The total phenolic content, DPPH radical scavenging activity, and reducing power increased upon increasing the content of the olive leaf hot water extract. Oleuropein was found to be the most abundant phenolic compounds present in olive leaf, and the oleuropein content in OLY4, as measured by HPLC, decreased gradually to 1.09, 1.00, and 0.96 g/L upon increasing the storage time; however, this reduction was not significant (p > 0.05). In sensory evaluations, OLY1 gave the highest score among the experimental groups. The results of this study thereby demonstrate that olive leaf hot water extract can be used to improve the antioxidant capacity and sensory characteristics of yogurt.Características de calidad y actividad antioxidante del yogur que contiene extracto de hoja de olivo obtenido con agua caliente RESUMEN El objetivo del presente estudio fue determinar las características antioxidantes y de calidad del yogur que contiene extracto de hoja de olivo obtenido con agua caliente (CON: 0, OLY1: 0.1, OLY2: 0.2 y OLY4: 0.4% (p/v)) almacenado a 4°С durante 15 días. Una vez finalizado el almacenamiento, se constató que no se presentaron diferencias significativas en el recuento de bacterias ácido lácticas de las muestras de yogur, ni en presencia ni en ausencia de extracto de hoja de olivo (p > 0.05). Con el incremento del contenido del extracto de hoja de olivo obtenido con agua caliente se registraron aumentos en el contenido fenólico total, la actividad de eliminación de radicales DPPH y el poder reductor. Se comprobó que el compuesto fenólico más abundante encontrado en la hoja de olivo es la oleuropeína; al aumentar el tiempo de almacenamiento el contenido de oleuropeína en OLY4, medido por HPLC, disminuyó gradualmente a 1.09, 1.00 y 0.96 g/L; sin embargo, esta reducción no fue significativa (p> 0.05). En las evaluaciones sensoriales de los distintos grupos experimentales OLY1 obtuvo la puntuación más alta. Los resultados obtenidos de este estudio demuestran que se puede utilizar el extracto de hoja de olivo obtenido con agua caliente para mejorar la capacidad antioxidante y las características sensoriales del yogur. ARTICLE HISTORY

The supplementation with natural ingredients that are rich in polyphenols could improve the quality and functionality of yogurt. Lotus leaf (LL) are abundant in phenolic compounds. We aimed to investigate the effects of LL powder on the quality properties, total phenolic content (TPC), and antioxidant activity of yogurt. Yogurt was supplemented with four different concentrations (0%, 0.2%, 0.5%, and 1%) of LL powder and evaluated for 14 d refrigerated storage. During storage, the titratable acidity (TA) of all LL yogurt groups was higher than that of the control (p<0.05). The L* and a* values decreased by LL addition to the yogurts, while the b* values increased. All LL yogurt groups indicated better viscosity than that of control, and among them, 0.2% LL yogurts had the highest viscosity without significant decrease until the end of the storage duration. The addition of LL into yogurt enhanced the water-holding capacity (WHC) by at least 1.5-fold than that of control for the entire storage duration. The TPC of yogurts gradually increased with the addition of LL (p<0.05) and continued to increase during storage; the 1% LL yogurt at 14 d showed the highest value of 61.94±1.68 μg GAE/g. The DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging activity and reducing power of the yogurts were also significantly enhanced with increasing LL concentrations (p<0.05). These results suggest that lotus leaf may be useful as a natural ingredient for improving the quality and antioxidant activity of yogurt.

BackgroundThe purpose of this study was to determine prognostic factors influencing outcomes of surgical treatment in patients with T4a hypopharyngeal cancer.MethodsThe present study enrolled 93 patients diagnosed with T4a hypopharyngeal cancer who underwent primary surgery between January 2005 and December 2015 at six medical centers in Korea. Primary tumor sites included pyriform sinus in 71 patients, posterior pharyngeal wall in 14 patients, and postcricoid region in 8 patients. Seventy-two patients received postoperative radio(chemo)therapy.ResultsFive-year disease-free survival (DFS) and disease-specific survival (DSS) rates were 38% and 45%, respectively. In univariate analysis, 5-year DFS was found to have significant and positive correlations with margin involvement (p < 0.001) and extracapsular spread (p = 0.025). Multivariate analysis confirmed that margin involvement (hazard ratio (HR): 2.81; 95% confidence interval (CI): 1.49-5.30; p = 0.001) and extracapsular spread (HR: 2.08; 95% CI: 1.08-3.99; p = 0.028) were significant factors associated with 5-year DFS. In univariate analysis, cervical lymph node metastasis (p = 0.048), lymphovascular invasion (p = 0.041), extracapsular spread (p = 0.015), and esophageal invasion (p = 0.033) were significant factors associated with 5-year DSS. In multivariate analysis, extracapsular spread (HR: 2.98; 95% CI: 1.39-6.42; p = 0.005) and esophageal invasion (HR: 2.87; 95% CI: 1.38-5.98; p = 0.005) remained significant factors associated with 5-year DSS.ConclusionMargin involvement and extracapsular spread are factors influencing recurrence while extracapsular spread and esophageal invasion are factors affecting survival in patients with T4a hypopharyngeal cancer treated by primary surgery.

Vaccination is the most efficient method for infectious disease prevention. Parenteral injections such as intramuscular, intradermal, and subcutaneous injections have several advantages in vaccine delivery, but there are many drawbacks. Thus, the development of a new vaccine delivery system has long been required. Recently, microneedles have been attracting attention as new vaccination tools. Microneedle is a highly effective transdermal vaccine delivery method due to its mechanism of action, painlessness, and ease of use. Here, we summarized the characteristics of microneedles and the possibilities as a new vaccine delivery route.

The quest for natural preservatives and functional foods with health benefits has seen an increasing demand for natural products having therapeutic value. Herein, we investigated the influence of ethanol, methanol, acetone (50%, 70%, and 90% v/v), and distilled water on selected properties of olive leaf extract and determined the yield, total phenolic content (TPC), antioxidant activity, and antimicrobial activity. Extracts were analyzed for their oleuropein, hydroxytyrosol, and tyrosol contents by high-performance liquid chromatography (HPLC). The highest extraction yield of 20.41% was obtained when using 90 vol% methanol, while the highest total polyphenol contents of 232 and 231 mggallic-acid-equivalent/100 g were obtained for 90 vol% methanol and 90 vol% ethanol, respectively. Antioxidant activity was determined using the α,α-diphenyl-β-picrylhydrazyl (DPPH) radical scavenging assay, by determining the ferric reducing antioxidant power (FRAP), and using the Fe2+-chelating activity assay, which provided the highest values when 90 vol% methanol was used (33.84%, 0.75, and 12.91%, respectively). HPLC analysis showed that the highest oleuropein contents corresponded to the extracts obtained using 90 and 70 vol% methanol (26.10 ± 0.20 and 24.92 ± 1.22 g/L, respectively), and the highest antimicrobial activity was observed for 90 vol% methanol and distilled water. Olive leaf extracts using 90 vol% methanol had high levels of polyphenols and were highly antioxidant and antimicrobial. The results of this study facilitate the commercial applications of natural extracts with antioxidant and antibacterial activities and are expected to establish a foundation for further optimization studies.