Kotue Taptue Charles

Development and Comparative Evaluation of Two Polyherbal Nutraceuticals, BobyGuards A and B: Phytochemical Composition, Antioxidant Potential, and Nutritional Value

Borelle Mafogang, Stéphane Zingue, Kotue Taptue Charles, Michelle Djouhou, Franck Armand Fozing Fomo, Roger Ponka and 1 more

Journal of Food Quality

Research in nutrigenomics highlights the ability of nutrients to modulate oxidative stress and reduce free radical production, playing a key role in chronic disease prevention and management, particularly cancer. Nutraceuticals, especially polyherbal blends, offer enhanced bioactivity due to synergistic interactions among phytochemical constituents. This study aimed to evaluate the phytochemical composition, antioxidant activities, and nutritional value of two polyherbal nutraceutical formulations, BobyGuard A (BGA) and BobyGuard B (BGB). Formulations were prepared using Curcuma longa, Piper nigrum, Dioscorea bulbifera, Spirulina platensis, Adansonia digitata, and Brassica oleracea . Standardization included assessments of phytochemical profiles, organoleptic, and physicochemical characteristics. Proximate composition, vitamin C, and mineral contents were measured, and LC–MS/MS was employed for the tentative identification of bioactive compounds. Antioxidant capacity was assessed using DPPH, OH, FRAP, and TAC assays. Both formulations shared similar qualitative phytochemical profiles, with phenols and flavonoids consistently detected. Quantitatively, BGA showed significantly higher ( p < 0.05) levels of vitamin C, manganese, copper, sulfur, tannins, water and alcohol extractives, and total antioxidant capacity. Conversely, BGB exhibited higher protein, crude fiber, potassium, total phenols (6580.36 ± 238.10 mg GAE/100 g DM), flavonoids (1107.27 ± 9.74 mg QuE/100 g DM), carotenoids (403.52 ± 5.35 mg/100 g DM), and stronger antioxidant activities (OH: 86.03 ± 0.71%; DPPH: 91.09 ± 0.45%). LC–MS/MS identified 50 compounds in BGA and 53 in BGB, including curcumin, piperine, catechin, and pheophytin b. BGB’s superior antioxidant activity and richer phytochemical profile suggest stronger potential to mitigate oxidative stress and related cellular damage. In contrast, BGA’s elevated mineral content, particularly copper and manganese, may enhance enzymatic functions involved in metabolic and redox homeostasis. These findings highlight the distinct yet complementary therapeutic roles of both formulations, supporting their use in chronic disease prevention and management strategies.

• #phytochemicals and antioxidant activities
• #natural antidiabetic agents studies
• #moringa oleifera research and applications
• #nutraceutical

Nutritional contribution of Coula edulis B. and Tetracarpidium conophorum M. A. to the Cameroon food composition table

Talla Tagne Naccis, Kotue Taptue Charles, Élie Fokou

Food Chemistry Advances

• Coula edulis and tetracarpidium conophorum are two non-timber forest products widely consumed by camerounians, their nutritional values are not known. • The highest lipids content were recorded by these two products (45% for coula edulis; 53% and 55% for raw and precooked tetracarpidium conophorum respectively). • Ten minerals have been detected by X-ray fluorescence spectrometry (a non-destructive method). In general, precooked tetracarpidium conophorum recorded the highest mineral contents. • By highlighting their nutritional frame, these coula edulis and tetracarpidium conophorum can be used to enrich the food composition table of cameroon. Several nutrient-rich resources of agrobiodiversity are underutilized or unknown and remain underexploited. This study aimed to determine the nutritional properties of Coula edulis (CE) and Tetracarpidium conophorum (TC), two non-timber forest products from Cameroon. Samples were analyzed using standard methods. TC was separated into two batches: one raw (TCNT) and the other precooked (TCPT) before analysis. The proximate results analysis showed that CE was significantly ( p ≤ 0.05) higher in total sugar, total fiber and vitamin C. TCNT had significantly ( p ≤ 0.05) the highest protein content while TCPT the highest fat content (40.121±0.2). The highest levels of lycopene, β-carotene and vitamin A were significantly found in TCPT. CE and TCPT could cover respectively 56.45 % and 31.35 % of the population's nutritional references in vitamin C and vitamin A. The anti-nutritional compounds had contents significantly ( p ≤ 0.05) lower than the safety threshold. The mineral profile revealed the presence of ten minerals. The most abundant mineral were K followed by Ca in CE only. Fe was also higher in CE. All these samples had high energy values. These data obtained from Coula edulis and Tetracarpidium conophorum could be used to further enrich cameroonian food table composition.

• #nuts composition and effects
• #african botany and ecology studies
• #seed and plant biochemistry
• #food composition data

Nutritional contribution of five Solanum species (Solanum melongena, Solanum aethiopicum, Solanum macrocarpon, Solanum aculeastrum and Solanum spp.) to the Cameroonian food composition table

Nantchouang Nankam Aristide Loïc, Kotue Taptue Charles, Élie Fokou

Turkish Journal of Food and Agriculture Sciences

The proximate, mineral and bioactive contents of five Solanum species from Cameroon were assessed. Proximate analysis was determined by standard methods. Mineral compositions were assessed by X-ray fluorescence spectrometry. Vitamin C was quantified by the titrimetric method while secondary metabolite's profiles were determined by spectrophotometry UV. Bioavailability of minerals were estimated by calculating the antinutrient/minerals molar ratio. The proximate analysis showed that these Solanum species have high water content. The highest protein content was recorded by S. aculeastrum (1.35±0.01 g/100g FM). Solanum spp. recorded the highest others proximate analysis. Sixteen minerals were detected. Solanum spp. (112.23±12.78 mg/kg FM), S. aculeastrum (100.91±2.10 mg/kg FM) and S. acethiopicum (117.43±7.43 mg/kg FM) recorded the highest magnesium contents. Vitamin C content, totals phenolic compounds, flavonoids and carotenoids of Solanum spp. were significantly (p<0.05) higher than the others. All five species had levels of antinutritional compound below consumption limits. The [Phy]/[Zn] (0.16) and [Phy]/[Fe] (0.05) ratios were lowest in S. macrocarpon and Solanum spp. Showed the best [Phy]/[Ca] (0.001), [Oxa]/[Ca] (0.22), [Phy][Ca]/[Zn] (19.13), and [Oxa]/[Ca]+[Mg] (0.21) molar ratios. The phytate/minerals and oxalate/minerals molar ratios were low compared with their corresponding critical value. These results have revealed that the five species are nutritionally valuable, their minerals are available.

• #phytase and its applications
• #seed and plant biochemistry
• #banana cultivation and research
• #solanum

Physicochemical, Nutritional, Antioxidant Properties and Stability Monitoring of Coconut (<i>Cocos Nucifera</i> L.) Water from Two Localities in Cameroon

Pounde Djeumeni Hamilton, Kotue Taptue Charles, Achu Mercy Bih Loh, Nantchouang Nankam Aristide Loïc, Germain Kansci, Fokou Elie

SSRN Electronic Journal

• #coconut research and applications
• #edible oils quality and analysis
• #advanced chemical sensor technologies
• #cocos nucifera

Physicochemical, nutritional, antioxidant properties and stability monitoring of coconut (Cocos nucifera L.) water from two localities in Cameroon

Pounde Djeumeni Hamilton, Kotue Taptue Charles, Achu Mercy Bih Loh, Nantchouang Nankam Aristide Loïc, Germain Kansci, Fokou Elie

Heliyon

The nutritional value of a food is linked to the quality and quantity of the nutrients it contains. It offers a major advantage in establishing a food table composition (FTC) which is a tool that provides information on the quantity of nutrients contained in a food. Furthermore, certain natural beverage are not taken into account in the FTC. This is the case of the water of Cocos nucifera nuts, although widely consumed around the world. The aim of this study was to valorise the water of Cocos nucifera nuts (mature and mid-mature) to contribute to the enrichment for the cameroonian FTC. Physicochemical, nutritional and antioxidant parameters were assessed by standard methods. Physicochemical analyses showed that mid-mature nuts from Edea and Bafia, have respectively an average of 0.2 ± 0.04 and 0.19 ± 0.05 mL of water/g of nut, with soluble dry extract of 4.3 ± 0.28 and 5 ± 0.0°B for a pH of 5.01 ± 0.01 and 5.11 ± 0.0. The total titratable acidity was of 0.113 ± 0.0 and 0.117 ± 0.0 mg citric acid per 100 mL water. The mean contents of total and reducing sugars, proteins, free amino acids and lipids in the same samples were 5.49 ± 0.05 and 5.56 ± 0.04; 5.09 ± 0.6 and 4.99 ± 0.7; 0.12 ± 0.0 and 0.15 ± 0.0; 0.06 ± 0.0 and 0.09 ± 0.0; 0.07 ± 0.0 and 0.10 ± 0.0g/100 mL of water, respectively. These data showed that from mid-maturity to full maturity, there was a significant increase (p < 0.05) in pH, lipid, protein, free amino acid, and phenolic contents and decrease in water volume, total titratable acidity, total and reducing sugars contents. In general, mineral contents increased significantly (p < 0.05), while total antioxidant power decreased with maturity. As for stability, degradation processes are more intense at room temperature than in the refrigerator.

• #coconut research and applications
• #advanced chemical sensor technologies
• #gaba and rice research
• #cocos nucifera

Improvement of the Nutritional Quality of Black Bean (&amp;lt;i&amp;gt;Phaseolus Vulgaris&amp;lt;/i&amp;gt; I.) Powder During Fermentation: Use of Lactic Starters

Tchikoua Roger, Siappi Leugoue Kevine, Kotue Taptue Charles

International Journal of Microbiology and Biotechnology

The objective of this study was to investigate lactic acid starters able to improve the nutritional quality of black bean powder (BBP) during fermentation. For this purpose, raw and cooked BBP was fermented with <i>Lactobacillus acidophilus</i> and BLHN7 isolate. After 120 hours of fermentation, the pH of medium was measured by pH meter, tannins and phytates by spectrophotometry, total proteins by the Kdjedhal method. The minerals by atomic absorption spectrophotometry and the total sugars by the phenol method. From these analyses, it was found that the pH decrease was not significantly different in BBP fermented with <i>Lactobacillus acidophilus</i> and BLHN7 isolate. This decrease in pH varied between 4.0 and 4.3. Principal Component Analysis (PCA) of the results shows the variability of nutritional parameters depending on the microorganisms used and the type of treatment applied to the BBP. However, a better increase in protein, iron and microbial growth is observed in the raw BBP fermented with <i>Lactobacillus acidophilus</i>. We observed an increase of 267, 240 and 118% respectively. It is also in the raw BBP that we observe a reduction of tannins and a small reduction of sugar content by 76 and 20% respectively. On the other hand, it is in the cooked BBP fermented with <i>Lactobacillus acidophilus</i> that phytates were reduced by 3.4% and magnesium increased by 180%. Calcium increased by 165% in cooked BBP fermented with BLHN7 isolate. Considering the effect of <i>Lactobacillus acidophilus</i> on the majority of the nutritional parameters studied, it would be interesting to use it to improve the nutritional quality of BBP as a dietary supplement for malnourished children.

• #proteins in food systems
• #phytase and its applications
• #food composition and properties
• #lactobacillus acidophilus

Anti-anemic potential of beetroot (Beta Vulgaris), pineapple (Ananas comosus) and papaya (Carica papaya) juice in phenylhydrazine treated Wistar rats.

Marlyne‐Joséphine Mananga, Hamadou Moustapha, Edoun Ebouel Ferdinand Lanvin, Kotue Taptue Charles, Fokou Elie

Zenodo (CERN European Organization for Nuclear Research)

ABSTRACT Beetroot, pineapple and papaya are the most popular fruits and legumes with several therapeutical effects. This study aimed to assess the anti-anemic potential of beetroot (Beta Vulgaris), pineapple (Ananas comosus) and papaya (Carica papaya) juice in phenylhydrazine treated male Wistar rats. Twenty-five male rats were used. Anemic model was induced in 20 rats by daily injection with phenylhydrazine (40mg/Kg b.w) for two successive days. After one day, the rats were randomly divided into five subgroups as follows: Group A (negative healthy control), group B (positive control), group C (reference), group D and E receiving the beetroot, pineapple and papaya juice at 1mL and 2mL/Kg(b.w.) concentrations respectively. At the end of day 22 of experiment, the animals of all groups were sacrificed and blood samples were taken to determine the blood glucose, haemoglobin and complete blood count, immunological and iron status parameters. The results showed that the beetroot, pineapple and papaya juice significantly (P&lt;0.05) affected the increase of the haemoglobin, complete blood count (except white blood cells and men corpuscle volume), immunological parameters (except platelet) and iron status biomarkers as compared to the reference group. Furthermore, several doses of beetroot, pineapple and papaya juice slightly (p≤0.05) increased the levels of blood glucose as compared to untreated group rats. The concentration that gives the best effect in increasing the haemoglobin level, haematological and immunological parameters and iron status biomarker is 2mL/Kg(b.w.) of natural fruit juice. The findings suggest that this fruit juice can be a medical alternative in the prevention and management of anemia in children and women. <strong>Keywords:</strong> Haemoglobin, fruits, iron, Haematological, beetroot, anti-anemia.

• #medicinal plants and neuroprotection
• #electrochemical sensors and biosensors
• #pineapple and bromelain studies
• #ananas

Nutritional and Antinutritional Characteristics of Ten Red Bean Cultivars (Phaseolus vulgaris L.) from Cameroon

Marlyne‐Joséphine Mananga, Kouandjoua Brice Didier, Kotue Taptue Charles, Bebbe Fadimatou, Djuikwo Nkonga Ruth, Mbassi Manga Gilbert and 4 more

International Journal of Biochemistry Research & Review

Beans are nutritionally and economically important food crop in Cameroon. However, data on the nutritional value of the different red bean cultivars remain poorly known to consumers. The objective of this study is to characterize 10 red bean cultivars in order to determine theirs nutrients, minerals and antinutrients contents. Grains of raw and cooked beans were evaluated for proximate, mineral and antinutrients composition. Statistical analysis of the data was carried out using the ANOVA and the Tukey test (p ≤ 0.05). The results of chemical analysis of the raw and cooked cultivar bean revealed moisture content ranging from 4.19 to 12.34%, protein from 10.56 to 46%,. lipids from 5.31 to 7.38%, ash from 1.93 to 4.61%, fiber from 2.42 to 7.97% and carbohydrates 38.30 to 68.85%. Different bean cultivars showed statistically significant differences in minerals. The most abundant minerals in the samples were potassium (K) and calcium (Ca) with contents ranging from 565.17 to 912.99 mg/100g dry matter (DM) and 78.5 to 933.85 mg/100g DM respectively. Iron (Fe) and zinc (Zn) contents ranged from 1.89 to 4.19 mg/100g DM and 2.10 to 5.15 mg/100g DM respectively. Antinutrients contents ranging from 0.14 to 1.00%, 2.86 to 8.82%, 0.07 to 0.18% and 0.26 to 1.22% respectively for tannins, phytates. oxalates and saponins after treatment. After soaking associated with cooking, red beans cultivars were found to contain the least minerals contents and that treatment significantly reduced (p&lt;0.05) all the antinutrients evaluated. Red beans cultivars are potential nutrients rich food material for food formulation.

• #phytase and its applications
• #proteins in food systems
• #african botany and ecology studies
• #cultivar

10.51847/dpKBt6s

Kotue Taptue Charles

Time to knit

We present in this study a theoretical review of Sickle Cell Disease (SCD), highlighting on the pathophysiology and targeted pathways of antisickling products. Sickle cell disease (SCD) is one of the most common genetic disorders worldwide. It is caused by a point mutation that changes glutamic acid (Glu6) to valine (Val6) in the &beta; chain of hemoglobin. This change has many damages: polymerization of abnormal haemoglobin HbS when oxygen tension decreases; red blood cell membrane deformabilit

• #hemoglobinopathies and related disorders
• #cell
• #pathophysiology
• #disease