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Boasiako TA, Ekumah JN, Yaqoob S, Aregbe AY, Li Y, Ashiagbor K, Lu W, Boateng ID, Ma Y. Synergistic effects of lactobacillus strains and Acetobacter pasteurianus on jujube puree's product functionality and quality. Heliyon 2024; 10:e24447. [PMID: 38293436 PMCID: PMC10826817 DOI: 10.1016/j.heliyon.2024.e24447] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2023] [Revised: 12/24/2023] [Accepted: 01/09/2024] [Indexed: 02/01/2024] Open
Abstract
Commercial lactic acid bacteria strains and indigenous Chinese acetic acid bacterium were co-cultivated bi- and tri-culturally in Junzao jujube puree for the first time to investigate their effects on physicochemical properties and quality attributes. Lactic-acetic acid bacteria co-fermentation was performed at 37 °C for 48 h during the anaerobic fermentation phase and at 30 °C for 144 h during aerobic fermentation. FTIR results showed that predominant wave numbers at 1716-1724 cm-1 and 2922-3307 cm-1 exhibited discernible alterations in the lactic-acetic acid co-fermented jujube purees compared to the control sample. Pearson correlation analysis showed that the flavonoid and flavonol contents were responsible for the enhanced 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) and 2,2-diphenyl-1-picrylhydrazyl scavenging activities of the fermented jujube purees. Consequently, fermented jujube puree from tricultures of Lactobacillus casei, Lactobacillus plantarum, and Acetobacter pasteurianus gave the best results, with the highest phenolics, flavonoid, and flavonol contents and the most improved antioxidative properties and color. Overall, lactic-acetic acid bacteria co-culture holds significant promise in valorizing Junzao jujube purees for functional ingredient development, paving the way for further research into similar interactions with different food matrices or microbial strains.
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Affiliation(s)
- Turkson Antwi Boasiako
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, 202013, China
- College of Basic and Applied Sciences, University of Ghana, P. O. Box LG 134, Legon, Ghana
| | - John-Nelson Ekumah
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, 202013, China
- College of Basic and Applied Sciences, University of Ghana, P. O. Box LG 134, Legon, Ghana
| | - Sanabil Yaqoob
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, 202013, China
| | - Afusat Yinka Aregbe
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, 202013, China
| | - Yanshu Li
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, 202013, China
| | - Kwami Ashiagbor
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, 202013, China
| | - Wang Lu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, 202013, China
| | - Isaac Duah Boateng
- Certified Group, 199 W Rhapsody Dr, San Antonio, TX, 78216, United States
- Organization of African Academic Doctors, P. O. Box 25305-00100, Nairobi, Kenya
| | - Yongkun Ma
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, 202013, China
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Duan G, Li L. Deciphering the mechanism of jujube vinegar on hyperlipoidemia through gut microbiome based on 16S rRNA, BugBase analysis, and the stamp analysis of KEEG. Front Nutr 2023; 10:1160069. [PMID: 37275638 PMCID: PMC10235701 DOI: 10.3389/fnut.2023.1160069] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2023] [Accepted: 03/28/2023] [Indexed: 06/07/2023] Open
Abstract
Background Growing data indicate that the gut microbiome may contribute to the rising incidence of hyperlipoidemia. Jujube vinegar lowers lipids, protects the liver, and reduces oxidant capacity, however, it is unknown whether this is due to the gut flora. To further research the role of the gut microbiome in treating hyperlipidemia with jujube vinegar, we looked into whether the action of jujube vinegar is related to the regulation of the gut microbiome. Method Thirty male ICR mice were used. The control group (CON), the high-fat diet (HFD) group, and the vinegar group (VIN) each consisted of ten female ICR mice fed consistently for eight weeks. For each treatment, we kept track of body mass, liver index, blood lipid levels, and oxidative stress state. We also analyzed mouse feces using high-throughput 16srRNA sequencing to examine the relationship between jujube vinegar's hypolipidemic effect and antioxidant activity and how it affects the gut microbiome. Results Jujube vinegar reduced body weight by 19.92%, serum TC, TG, and LDL-C by 25.09%, 26.83%, and 11.66%, and increased HDL-C by 1.44 times, serum AST and ALT decreased by 26.36% and 34.87% respectively, the blood levels of SOD and GSH-Px increased 1.35-fold and 1.60-fold, respectively. While blood MDA decreased 33.21%, the liver's SOD and GSH-Px increased 1.32-fold and 1.60-fold, respectively, and the liver's MDA decreased 48.96% in HFD mice. The gut microbiome analysis revealed that jujube vinegar increased the intestinal microbial ASV count by 13.46%, and the F/B (Firmicutes/Bacteroidota) ratio by 2.08-fold in high-fat diet mice, and the proportion was significantly inversely correlated with TC, TG, and LDL-C and positively correlated with HDL-C. Biomarker bacteria in the vinegar group included Lactobacillaceae and Lactobacillus, which correlated favorably with HDL-C, SOD, and GSH-Px and negatively with LDL-C, TC, and TG. Jujube vinegar increased the abundance of the Aerobic, Contains Mobile Elements, and Facultative Aerobic by 2.84 times, 1.45 times, and 2.40 times, while decreased the abundance of Potential pathogens by 44.72%, according to the BugBase study. The KEGG analysis showed that jujube vinegar was predominantly reflected in the biological process of gene function and related to signal transduction pathways, including glucagon signaling system, HIF-1 signaling pathway, adipocytokine signaling pathway, amino sugar, and nucleotide sugar metabolism, and so forth. Conclusion Based on these findings, jujube vinegar may reduce hyperlipoidemia by controlling the gut microbiome and enhancing antioxidant capacity.
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Affiliation(s)
- Guofeng Duan
- College of Horticulture, Shanxi Agricultural University, Taigu, Shanxi, China
| | - Lijuan Li
- Jinzhong College of Information, Taigu, Shanxi, China
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Nutrition, Bioactive Components, and Hepatoprotective Activity of Fruit Vinegar Produced from Ningxia Wolfberry. Molecules 2022; 27:molecules27144422. [PMID: 35889295 PMCID: PMC9319210 DOI: 10.3390/molecules27144422] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2022] [Revised: 07/02/2022] [Accepted: 07/04/2022] [Indexed: 02/05/2023] Open
Abstract
Wolfberry (Lycium barbarum L.) is a nutritious and medicinal fruit, and deeply processed products of wolfberry needs to be improved. In this study, nutrition, bioactive compounds, and hepaprotective activity were explored in wolfberry vinegar (WFV). The contents of nutrients including total sugar and protein in WFV samples were 2.46 and 0.27 g/100 mL, respectively. Total phenolic and flavonoid contents in WFV were 2.42 mg GAE/mL and 1.67 mg RE/mL, respectively. p-Hydroxybenzoic acid and m-hydroxycinnamic acid were the main polyphenols in WFV. The antioxidant activity of WFV were 20.176 mM Trolox/L (ABTS), 8.614 mM Trolox/L (FRAP), and 26.736 mM Trolox/L (DPPH), respectively. In addition, WFV treatment effectively alleviated liver injury by improving histopathological changes and reducing liver biochemical indexes in CCl4-treated mice. WFV alleviated oxidative damage by inhibiting oxidative levels and increasing antioxidant levels. These results suggest that WFV can be utilized as a functional food to prevent oxidative liver injury.
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Cantadori E, Brugnoli M, Centola M, Uffredi E, Colonello A, Gullo M. Date Fruits as Raw Material for Vinegar and Non-Alcoholic Fermented Beverages. Foods 2022; 11:foods11131972. [PMID: 35804787 PMCID: PMC9265875 DOI: 10.3390/foods11131972] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/07/2022] [Revised: 06/27/2022] [Accepted: 06/29/2022] [Indexed: 01/18/2023] Open
Abstract
Currently, foods and beverages with healthy and functional properties, especially those that claim to prevent chronic diseases, are receiving more and more interest. As a result, numerous foods and beverages have been launched onto the market. Among the products with enhanced properties, vinegar and fermented beverages have a high potential for growth. Date palm fruits are a versatile raw material rich in sugars, dietary fibers, minerals, vitamins, and phenolic compounds; thus, they are widely used for food production, including date juice, jelly, butter, and fermented beverages, such as wine and vinegar. Furthermore, their composition makes them suitable for the formulation of functional foods and beverages. Microbial transformations of date juice include alcoholic fermentation for producing wine as an end-product, or as a substrate for acetic fermentation. Lactic fermentation is also documented for transforming date juice and syrup. However, in terms of acetic acid bacteria, little evidence is available on the exploitation of date juice by acetic and gluconic fermentation for producing beverages. This review provides an overview of date fruit’s composition, the related health benefits for human health, vinegar and date-based fermented non-alcoholic beverages obtained by acetic acid bacteria fermentation.
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Affiliation(s)
- Elsa Cantadori
- Department of Life Sciences, University of Modena and Reggio Emilia, 42123 Reggio Emilia, Italy; (E.C.); (M.B.); (M.C.)
- Ponti SpA, 28074 Ghemme, Italy; (E.U.); (A.C.)
| | - Marcello Brugnoli
- Department of Life Sciences, University of Modena and Reggio Emilia, 42123 Reggio Emilia, Italy; (E.C.); (M.B.); (M.C.)
| | - Marina Centola
- Department of Life Sciences, University of Modena and Reggio Emilia, 42123 Reggio Emilia, Italy; (E.C.); (M.B.); (M.C.)
| | | | | | - Maria Gullo
- Department of Life Sciences, University of Modena and Reggio Emilia, 42123 Reggio Emilia, Italy; (E.C.); (M.B.); (M.C.)
- Correspondence:
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High-Quality Bioethanol and Vinegar Production from Saudi Arabia Dates: Characterization and Evaluation of Their Value and Antioxidant Efficiency. Antioxidants (Basel) 2022; 11:antiox11061155. [PMID: 35740052 PMCID: PMC9220106 DOI: 10.3390/antiox11061155] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/07/2022] [Revised: 06/04/2022] [Accepted: 06/07/2022] [Indexed: 01/18/2023] Open
Abstract
Dates are very rich in various nutritious compounds, especially reducing sugars. Sugars ensure both anaerobic and aerobic fermentation, carried out respectively for the production of bioethanol and vinegar. Currently, the world production of dates is constantly increasing owing to the significant improvement in production conditions following the continuous scientific and technological development of this field. The Kingdom of Saudi Arabia is one of the most important world producers of dates, occupying the second place by producing 17% of the total world production. This is why it has become a national priority to find new ways to exploit and further valorize dates and palm waste in the development of new and sustainable products. The present study was designed to explore the possible study of a variety of date palm by-products in the production of bioethanol and vinegar via Saccharomyces cerevisiae. Different parameters of bioethanol and vinegar production, including pH, time, fermentation temperature, and yeast concentration, were studied and optimized. Chemical, physicochemical, purity behavior, and antioxidant performance were carried out via NMR, FTIR, and antioxidant activity essays (TPC, DPPH, FRAP, and β-carotene bleaching test) with the aim to evaluate the potential of the bioethanol and vinegar samples extracted from date palm by-products. Khalas date vinegar revealed significantly more phenolic content (5.81 mg GAE/mL) (p < 0.05) than the different kinds of vinegar tested (Deglet Nour and Black dates; 2.3 and 1.67 mg GAE/mL, respectively) and the commercial vinegar (1.12 mg GAE/mL). The Khalas date vinegar generally showed a higher carotenoid value and better antioxidant activity than the other vinegars extracted from other date varieties and commercially available vinegar. The results confirmed the high quality of the bioethanol and vinegar products, and the efficiency of the developed production processes.
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Abstract
Fruits of wild fruit species are considered healthy foods with the potential to treat and prevent chronic diseases. In recent years, the food industry and consumers have become increasingly interested in the nutritional value and safety of food and ingredients. A traditional method of processing fruits from spontaneous flora is in the form of vinegar by simple and easy techniques. The aim of this paper was to analyze the chemical composition of homemade vinegars obtained by traditional methods from the fruits of some wild fruit species, compared with commercial vinegars. To evaluate the characteristics of the two types of vinegar, analyses were performed regarding the physicochemical properties (density, soluble dry matter, total titratable acidity, and pH) and the content of phenolic compounds using HPLC. In terms of pH, it varied between 2.58 and 3.67 for homemade vinegar and between 2.22 and 2.86 for commercial vinegar. The density of vinegar varied between 1015 and 1070 kg/m3 in the case of homemade vinegar and between 1013 and 1030 kg/m3 in the case of commercial vinegar. The phenolic compounds, gallic acid, neochlorogenic acid, catechin hydrate, chlorogenic acid, vanillic acid, caffeic acid, syringic acid, epicatechin, p-coumaric acid, ferulic acid, sinapic acid, salicylic acid, ellagic acid, rutin, and myricetin were found in homemade vinegar. Fewer phenolic compounds were identified in commercial vinegars. The data obtained highlight the high quality of homemade traditional vinegars compared with commercial ones. The biochemical composition of vinegars traditionally obtained from wild fruits, through simple recipes, demonstrates their role and importance for human well-being and the potentially beneficial effects on health.
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Wang F, Song Y, Vidyarthi SK, Zhang R. Physicochemical properties, and volatile compounds of blackened jujube vinegar as prepared by optimized fermentation process. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2022. [DOI: 10.1080/10942912.2022.2032735] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Fangzhou Wang
- Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, College of Food Science and Engineering, Shandong Agricultural University, Tai An, China
| | - Yaru Song
- Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, College of Food Science and Engineering, Shandong Agricultural University, Tai An, China
| | - Sriram K. Vidyarthi
- Department of Biological and Agricultural Engineering, University of California, Davis, CA, USA
- Research and Development, The Morning Star Company, Woodland, CA, USA
| | - Rentang Zhang
- Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, College of Food Science and Engineering, Shandong Agricultural University, Tai An, China
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Oladzad S, Fallah N, Mahboubi A, Afsham N, Taherzadeh MJ. Date fruit processing waste and approaches to its valorization: A review. BIORESOURCE TECHNOLOGY 2021; 340:125625. [PMID: 34332444 DOI: 10.1016/j.biortech.2021.125625] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/11/2021] [Revised: 07/15/2021] [Accepted: 07/16/2021] [Indexed: 06/13/2023]
Abstract
In the Middle East and North Africa, dates are a traditional and economically valuable crop, playing an essential role in people's daily diets. Date fruit production and related processing industry generate a large quantity of waste; for illustration, the date juicing industry produces roughly 17-28% Date press cake (DPC), which is mainly discarded in open lands and drains. Considering the generation volume and the nutrient content of DPC, this organic by-product stream can be valorized through the production of a wide range of products with a great market appeal, such as volatile fatty acids, activated carbon, organic acids, etc. To provide an insight into the feasibility of the application DPC as a green precursor for various chemical and biological processes, the chemical and nutritional composition of dates and DPC, an overview of the date processing industries, and common practices conducted for DPC valorization addressed and thoroughly discussed, in this review.
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Affiliation(s)
- Sepideh Oladzad
- Swedish Centre for Resource Recovery, University of Borås, 501 90, Borås, Sweden; Department of Chemical Engineering, Amirkabir University of Technology, 15875-4413, Tehran, Iran
| | - Narges Fallah
- Department of Chemical Engineering, Amirkabir University of Technology, 15875-4413, Tehran, Iran
| | - Amir Mahboubi
- Swedish Centre for Resource Recovery, University of Borås, 501 90, Borås, Sweden
| | - Neda Afsham
- Department of Chemical Engineering, Amirkabir University of Technology, 15875-4413, Tehran, Iran
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Tripathi S, Mazumder PM. Neuroprotective Efficacy of Apple Cider Vinegar on Zinc-High Fat Diet-Induced Mono Amine Oxidase Alteration in Murine Model of AD. J Am Coll Nutr 2021; 41:658-667. [PMID: 34323669 DOI: 10.1080/07315724.2021.1948933] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
Abstract
OBJECTIVE Monoamine Oxidase (MAO), which catalyzes the oxidative deamination of amines present in the brain and peripheral tissues, is involved in the metabolism of monoamines and is vital for cognition. This study was designed to examine the protective effect of Apple Cider Vinegar (ACV) on MAO and amine neurotransmitters such as dopamine (DA), serotonin (5-HT), non-adrenaline (NA) levels. METHOD In this experiment, out of five groups, three groups of animals were pretreated with one of the test drugs each i.e., Chrysin (10 mg/kg), ACV (0.7% v/v) and Rivastigmine (2.5 mg/kg) along with Zn with high fat diet (HFD) for 3 months and the rest two groups were that of control and disease induced. After the treatment period, mice were examined for MAO-A & B, DA, 5-HT and NA level estimation. RESULTS The results showed that Zn with HFD had induced a significant increase (p < 0.01, p < 0.001) in MAO-A & B levels and a significant decrease (p < 0.001) in the levels of 5-HT, DA, and NA. Pretreatment of test drugs with Zn with HFD caused a restoration activity and a significant decrease (p < 0.01, p < 0.05) in MAO-A & B levels and a significant increase (p < 0.05, p < 0.01, p < 0.001) in the level of DA, 5HT and NA as compared to the Zn treated group. Amongst all three test drugs mentioned above, the ACV-treated group showed the most improvement during pretreatment. CONCLUSIONS The findings suggest that ACV, might prove to be a beneficial nutraceutical & provide a protective effect against Alzheimer's disease (AD)-like neurological diseases.
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Affiliation(s)
- Smriti Tripathi
- Department of Pharmaceutical Sciences & Technology, Birla Institute of Technology, Ranchi, Jharkhand, India
| | - Papiya Mitra Mazumder
- Department of Pharmaceutical Sciences & Technology, Birla Institute of Technology, Ranchi, Jharkhand, India
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Choi JH, Kim MK, Yeo SH, Kim S. Short-term Cudrania tricuspidata fruit vinegar administration attenuates obesity in high-fat diet-fed mice by improving fat accumulation and metabolic parameters. Sci Rep 2020; 10:21102. [PMID: 33273564 PMCID: PMC7712837 DOI: 10.1038/s41598-020-78166-9] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2019] [Accepted: 11/18/2020] [Indexed: 12/15/2022] Open
Abstract
Previous studies have suggested that vinegar intake can help to reduce body fat and hyperglycemia. Therefore, this study aimed to evaluate the anti-obesity efficacy of vinegar fermented using Cudrania tricuspidata fruits (CTFV) and its main phenolic constituents and to analyze its molecular mechanism and changes in obesity-related metabolizing enzymatic activities. We found that HFD significantly caused hepatic steatosis; increases in body fats, feed efficiency, liver mass, lipids, insulin, oxidative parameters, cardiovascular-associated risk indices, lipase and α-amylase activities, whereas CTFV efficaciously attenuated HFD-induced oxidant stress, fat accumulation, obesity-related enzymatic activity, and the activation or reduction of obesity-related molecular reactions via improving metabolic parameters including phosphorylated insulin receptor substrate 1, protein tyrosine phosphatase 1B, phosphorylated phosphoinositide 3-kinase/protein kinase B, phosphorylated mitogen-activated protein kinases, sterol regulatory element-binding protein 1c, CCAAT/enhancer-binding protein, and fatty acid synthase; and decreases in adiponectin receptor 1, leptin receptor, adenosine monophosphate-activated protein kinase, acetyl-CoA carboxylase, and peroxisome proliferator-activated receptor, subsequently ameliorating HFD-induced obesity. Therefore, CTFV might provide a functional food resource or nutraceutical product for reducing body fat accumulation.
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Affiliation(s)
- Jun-Hui Choi
- Department of Food Science and Biotechnology, Gwangju University, Gwangju, 503-703, Republic of Korea
| | - Myung-Kon Kim
- Department of Food Science and Technology, Chonbuk National University, Iksan, 570-752, Republic of Korea
| | - Soo-Hwan Yeo
- Fermented Processing Food Science Division, Department of Agrofood Resource, National Academy of Agricultural Science, RDA, Wanju, 55365, Republic of Korea
| | - Seung Kim
- Department of Food Science and Biotechnology, Gwangju University, Gwangju, 503-703, Republic of Korea.
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Choi JH, Park SE, Yeo SH, Kim S. Anti-Inflammatory and Cytotoxicity Effects of Cudrania tricuspidata Fruits Vinegar in a Co-Culture System with RAW264.7 Macrophages and 3T3-L1 Adipocytes. Foods 2020; 9:foods9091232. [PMID: 32899648 PMCID: PMC7554877 DOI: 10.3390/foods9091232] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2020] [Revised: 09/01/2020] [Accepted: 09/03/2020] [Indexed: 12/26/2022] Open
Abstract
Vinegar has been found to have in vitro improvement effect on inflammatory biomarkers, and clinically used to improve inflammation and obesity-related diseases. This study was designed to analyze in vitro anti-inflammatory effects of Cudrania tricuspidata fruits vinegar (CTFV) in a co-culture system with macrophages and adipocytes. We analyzed the physicochemical properties and polyphenolic ingredients of CTFV, and investigated in vitro anti-inflammatory effects of CTFV in a co-culture system with macrophages and adipocytes. The cells were cultured in the presence of CTFV for 24 h in contact with each other, then, harvested. The levels of monocyte chemoattractant protein (MCP)-1, tumour necrosis factor (TNF)-α, inducible nitric oxide synthase (iNOS), nitric oxide (NO), and interleukin (IL)-6 were evaluated by using the Griess reagent, western blot, or enzyme-linked immunosorbent assay assays. We found that increasing levels for NO, iNOS, TNF-α, IL-6 and MCP-1 were caused by LPS treatment and co-culture using the contact method, whereas CTFV efficaciously attenuated inflammatory response by improving inflammatory parameters including NO, iNOS, TNF-α, IL-6 and MCP-1. The present study indicates that CTFV might provide a nutraceutical product or functional food resource for improving inflammation processed via the interaction of adipocytes and macrophages.
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Affiliation(s)
- Jun-Hui Choi
- Department of Food Science and Biotechnology, Gwangju University, Gwangju 503-703, Korea; (J.-H.C.); (S.-E.P.)
| | - Se-Eun Park
- Department of Food Science and Biotechnology, Gwangju University, Gwangju 503-703, Korea; (J.-H.C.); (S.-E.P.)
| | - Soo-Hwan Yeo
- Department of Agro-food Resource, National Academy of Agricultural Science, RDA, Suwon 441-853, Korea;
| | - Seung Kim
- Department of Food Science and Biotechnology, Gwangju University, Gwangju 503-703, Korea; (J.-H.C.); (S.-E.P.)
- Correspondence: ; Tel.: +82-62-670-2718; Fax: +82-62-670-2761
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Wang Y, Xiao F, Jin G. Structural basis of quinolone derivatives, inhibition of type I and II topoisomerases and inquiry into the relevance of bioactivity in odd or even branches with molecular docking study. J Mol Struct 2020; 1221:128869. [PMID: 32834112 PMCID: PMC7347330 DOI: 10.1016/j.molstruc.2020.128869] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2020] [Revised: 07/08/2020] [Accepted: 07/09/2020] [Indexed: 12/11/2022]
Abstract
The structural modification of quinolone derivatives has been a hot spot in recent years, especially the modification of the N-1 position, which is the part that this article focuses on. In this paper, series of synthesized quinoline quaternary ammonium salts with odd and even carbon number alkyl groups in N-1 position were used to explain the influence of the alkyl side chain on activity. With respect to all the recently synthesized twenty products, the biological activity results exhibited significant antitumor and antibacterial activity with obvious differences in the target alkyliodine substituted compounds and the antibacterial activities apparently had the prominent odd-carbon number predominance. Compound 8-((4-(benzyloxy)phenyl)amino)-7-(ethoxycarbonyl)-5-propyl-[1,3]dioxolo[4,5-g]quinolin-5-ium (4d) was found to be the most potent derivative with IC50 values of 4 ± 0.88, 4 ± 0.42, 14±1.96, and 32±3.66 against A-549, Hela, SGC-7901, and L-02 cells, respectively, stronger than the positive control 5-FU and MTX. Furthermore, it had the most potent bacterial inhibitory activity of MIC value against E. coli (ATCC 29213) and Staphylococcus aureus (ATCC 8739) at 3.125 nmol mL−1. With respect to molecular simulations, in order to illustrate the possible mechanism of the difference between the series of compounds in the even or odd carbon chain alkyliodine substitution, this paper simulated the conceivable mode and explained the main interactions. Finally, we could find that the position and proportion of hydrogen bonds and other interactions in each series were regarded as the main reasons for this difference in activity.
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Affiliation(s)
- Yilin Wang
- The People's Hospital of Danyang, Affiliated Danyang Hospital of Nantong University, Zhenjiang, 212300, PR China
| | - Fuyan Xiao
- School of Pharmacy, Jiangsu University, Zhenjiang 212013, PR China
| | - Guofan Jin
- School of Pharmacy, Jiangsu University, Zhenjiang 212013, PR China
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Ali Z, Li J, Zhang Y, Naeem N, Younas S, Javeed F. Dates (Phoenix Dactylifera) and Date Vinegar: Preventive Role against Various Diseases and Related in Vivo Mechanisms. FOOD REVIEWS INTERNATIONAL 2020. [DOI: 10.1080/87559129.2020.1735411] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Affiliation(s)
- Zeshan Ali
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi’an, China
- University Key Laboratory of Food Processing Byproducts for Advanced Development and High Value Utilization, Shaanxi Normal University, Xi’an, China
| | - Jianke Li
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi’an, China
- University Key Laboratory of Food Processing Byproducts for Advanced Development and High Value Utilization, Shaanxi Normal University, Xi’an, China
| | - Yuhuan Zhang
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi’an, China
- University Key Laboratory of Food Processing Byproducts for Advanced Development and High Value Utilization, Shaanxi Normal University, Xi’an, China
| | - Naureen Naeem
- Department of Home Economics, Lahore Garrison University, Lahore, Pakistan
| | - Shoaib Younas
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, China
| | - Farah Javeed
- Department of Food Science and Human Nutrition, University of Veterinary and Animal Sciences Lahore, Pakistan
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Classification of Chinese vinegar varieties using electronic nose and fuzzy Foley-Sammon transformation. Journal of Food Science and Technology 2019; 57:1310-1319. [PMID: 32180627 DOI: 10.1007/s13197-019-04165-y] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 10/19/2019] [Accepted: 11/08/2019] [Indexed: 10/25/2022]
Abstract
Due to the difference of raw materials and brewing technology, the quality and flavours of vinegar are different. Different kinds of vinegar have different functions and effects. Therefore, it is important to classify the vinegar varieties correctly. This work presented a new fuzzy feature extraction algorithm, called fuzzy Foley-Sammon transformation (FFST), and designed the electronic nose (E-nose) system for classifying vinegar varieties successfully. Principal component analysis (PCA) and standard normal variate (SNV) were used as the data preprocessing algorithms for the E-nose system. FFST, Foley-Sammon transformation (FST) and linear discriminant analysis (LDA) were used to extract discriminant information from E-nose data, respectively. Then, K nearest neighbor (KNN) served as a classifier for the classification of vinegar varieties. The highest identification accuracy rate was 96.92% by using the FFST and KNN. Therefore, the E-nose system combined with the FFST was an effective method to identify Chinese vinegar varieties and this method has wide application prospects.
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