The anti-obesity effects of anthocyanin and carotenoid extracts from color-fleshed potatoes were studied with 3T3-L1 cells in vitro and high-fat diet (HFD)-induced obese mice in vivo. Treatment of 3T3-L1 adipocytes with anthocyanin and carotenoid extracts, respectively, after differentiation induction significantly inhibited fat accumulation by 63.1 and 83.5%. Studies of adipogenesis inhibition showed that the anthocyanin extract acts at intermediate stages, whereas the carotenoid extract influences all the stages. The extracts significantly diminished triglyceride (TG) content and peroxisome proliferator-activated receptor gamma (PPARγ) protein expression during adipogenesis of the intermediate stage. Oral administration of anthocyanin and carotenoid extracts, respectively, to HFD-fed mice significantly reduced weight gain and restored TG levels to normal or lower as compared to the HFD-fed group with improvement of a lipid profile, TG to HDL-C ratio. Histological differences in liver tissues revealed that the extracts protected the liver tissue from adipogenesis by HFD fed. This research presents the first direct demonstration that the two pigment extracts from sweet potato exhibit anti-obesity activities. Practical applications Anthocyanins and carotenoids are the main pigments of purple-and orange-fleshed sweet potatoes, respectively, which are highly nutritious foods with antidiabetic and antioxidant properties. Obesity is a rapidly growing health problem that increases major risk factors of several serious diseases including cardiovascular diseases, diabetes, and cancer. The results of this research suggest that anthocyanin and carotenoid-rich extracts from color-fleshed sweet potatoes may be useful as supplementary ingredients for the treatment of obesity and related diseases.

Background Bacillus subtilis is able to utilize at least three inositol stereoisomers as carbon sources, myo-, scyllo-, and D-chiro-inositol (MI, SI, and DCI, respectively). NAD+-dependent SI dehydrogenase responsible for SI catabolism is encoded by iolX. Even in the absence of functional iolX, the presence of SI or MI in the growth medium was found to induce the transcription of iolX through an unknown mechanism.ResultsImmediately upstream of iolX, there is an operon that encodes two genes, yisR and iolQ (formerly known as degA), each of which could encode a transcriptional regulator. Here we performed an inactivation analysis of yisR and iolQ and found that iolQ encodes a repressor of the iolX transcription. The coding sequence of iolQ was expressed in Escherichia coli and the gene product was purified as a His-tagged fusion protein, which bound to two sites within the iolX promoter region in vitro.ConclusionsIolQ is a transcriptional repressor of iolX. Genetic evidences allowed us to speculate that SI and MI might possibly be the intracellular inducers, however they failed to antagonize DNA binding of IolQ in in vitro experiments.

This study evaluated microbial food safety in school foodservices. Five school foodservices were randomly selected, and samples from water, cooking utensils, tableware, foodservice surroundings, and linen were collected in summer and winter (N=420). Tap and drinking water samples were collected, samples of food contact surfaces were collected by swab-kit, and samples for foodservice workers' hands and gloves were prepared by glove juice method. Aerobic plate count (APC) and coliform bacterial populations were enumerated on plate count agar (PCA) and desoxycholate lactose agar, respectively. The presence of Escherichia coli, Salmonella, Listeria monocytogenes, and Staphylococcus aureus was also examined by biochemical identification tests. In addition, PCA agar for APCs and Baird-Parker agar for S. aureus were used to enumerate airborne microorganisms. Higher APCs (< 0 to 5.1 log CFU/mL) than acceptable level were generally observed in water samples, while low coliform counts were found in the samples. High APCs were enumerated in cooking utensils, foodservice workers, tableware, and food-service surroundings, and coliforms were also found in the samples for both seasons. The presence of Salmonella was found from only 10% of plastic glove samples (summer), and the presence of L. monocytogenes was not observed in all samples. S. aureus was detected in some of water, cooking utensils, tableware, employees, and foodservice surroundings, and E. coli was observed in cooking utensils (10% to 20%; summer). No obvious airborne bacteria were detected. These results showed that sanitation practice in school foodservices should be improved, and the results may be useful in microbial assessment of school foodservices.

Bacillus subtilis genes iolG, iolW, iolX, ntdC, yfiI, yrbE, yteT, and yulF belong to the Gfo/Idh/MocA family. The functions of iolG, iolW, iolX, and ntdC are known; however, the functions of the others are unknown. We previously reported the B. subtilis cell factory simultaneously overexpressing iolG and iolW to achieve bioconversion of myo-inositol (MI) into scyllo-inositol (SI). YulF shares a significant similarity with IolW, the NADP-dependent SI dehydrogenase. Transcriptional abundance of yulF did not correlate to that of iol genes involved in inositol metabolism. However, when yulF was overexpressed instead of iolW in the B. subtilis cell factory, SI was produced from MI, suggesting a similar function to iolW. In addition, we demonstrated that recombinant His-tagged YulF converted scyllo-inosose into SI in an NADPH-dependent manner. We have thus identified yulF encoding an additional NADP-dependent SI dehydrogenase, which we propose to rename iolU.