1
|
Wang X, Cai G, Wu D, Lu J. Correlation between the bacterial community succession and purine compound changes during Huangjiu fermentation. Food Microbiol 2024; 121:104522. [PMID: 38637084 DOI: 10.1016/j.fm.2024.104522] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2023] [Revised: 03/13/2024] [Accepted: 03/16/2024] [Indexed: 04/20/2024]
Abstract
Purine is mainly culprit of hyperuricemia (HUA) and gout, which is widely present in Huangjiu in the form of free bases. Bacterial succession plays an important role in quality control in Huangjiu. The correlation between the purine compound content and the bacterial communities during the fermentation process has not yet been evaluated. In this study, high-throughput sequencing (HTS) technology was used to monitor the bacterial community composition of Huangjiu at different fermentation stages. The correlation between the bacterial community and the contents of physicochemical properties and purine compounds were evaluated using the Spearman analysis method. The key enzymes of purine metabolism pathway in the microbial community were analyzed by bioinformatics using Phylogenetic Investigation of Communities by Reconstruction of Unobserved States (PICRUSt). The results showed that the purine content in Huangjiu increased gradually in 0∼9d of fermentation (21.05-65.71 mg/L), and stabilized gradually in 12∼18d (65.63-69.55 mg/L), while the abundance of lactic acid bacteria (LAB) of bacterial microbial flora were increased (0∼9d) and then stabilized (12∼18d). Moreover, Lactobacillus acetotolerans and Lactobacillus helveticus were highly correlated positively with purine contents, while Limosilactobacillus fermentum and Lactiplantibacillus plantarum were correlated negatively. In addition, the dominant strains of bacteria were involved in the metabolism of purine, and the key enzymes for purine compound synthesis were more abundant than that for purine degradation. This study is helpful to scientifically understand the formation mechanism of purines, providing a basis for screening functional strains of purine degrading to accurately regulate purine level in Huangjiu.
Collapse
Affiliation(s)
- Xianglin Wang
- The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, 1800 Lihu Road, Wuxi, 214122, China; National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangnan University, 1800 Lihu Road, Wuxi, 214122, China; Jiangsu Provincial Research Center for Bioactive Product Processing Technology, Jiangnan University, Wuxi, 214122, China.
| | - Guolin Cai
- Jiangsu Provincial Research Center for Bioactive Product Processing Technology, Jiangnan University, Wuxi, 214122, China
| | - Dianhui Wu
- National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangnan University, 1800 Lihu Road, Wuxi, 214122, China.
| | - Jian Lu
- The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, 1800 Lihu Road, Wuxi, 214122, China.
| |
Collapse
|
2
|
Zhou H, Zhang X, Huang R, Su T. Antifatigue effects and antioxidant activity in polysaccharide fractions from Chinese yam bulbils. Food Sci Nutr 2024; 12:1218-1229. [PMID: 38370048 PMCID: PMC10867482 DOI: 10.1002/fsn3.3836] [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: 03/22/2023] [Revised: 11/01/2023] [Accepted: 11/02/2023] [Indexed: 02/20/2024] Open
Abstract
Polysaccharides are the principal component in Chinese yam (Dioscorea opposita Thunb.) bulbils. The properties and antifatigue of polysaccharides from yam bulbils (PYB) were identified and compared. Their molecular weights (PYB-1 and PYB-2) were approximately 145 and 11 kDa, respectively, with active β-configurations. Meanwhile, the antifatigue activities of PYBs were tested in mice via exhaustive swimming tests (EST). The EST results indicated that PYB-1 and PYB-2 significantly prolonged swimming time in mice (p < .05). Associated with this increase was a rise in hepatic glycogen content and antioxidant enzyme (superoxide dismutase (SOD), glutathione peroxidase (GSH-Px)) activity, along with a decline in blood urea nitrogen, lactic acid, and malondialdehyde levels. The results showed that molecular weight might contribute to the antifatigue effects of PYBs. Additionally, antioxidant tests showed that PYB-1 had stronger free-radical scavenging activity than PYB-2. Taken together, the findings indicated that PYBs exhibited effective antifatigue and antioxidant activities providing additional evidence supporting the use of PYBs as functional food ingredients for relieving fatigue.
Collapse
Affiliation(s)
- Hai‐Xu Zhou
- Henan Institute of Science and TechnologyXinxiangChina
| | - Xiao Zhang
- Henan Institute of Science and TechnologyXinxiangChina
| | - Ren‐gui Huang
- Chongqing SIIE Product Quality Testing Co., Ltd.ChongqingChina
| | - Tong‐chao Su
- Henan Institute of Science and TechnologyXinxiangChina
| |
Collapse
|
3
|
Zhang G, Lu B, Wang E, Wang W, Li Z, Jiao L, Li H, Wu W. Panax ginseng improves physical recovery and energy utilization on chronic fatigue in rats through the PI3K/AKT/mTOR signalling pathway. PHARMACEUTICAL BIOLOGY 2023; 61:316-323. [PMID: 36695132 PMCID: PMC9879180 DOI: 10.1080/13880209.2023.2169719] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 03/23/2022] [Revised: 09/21/2022] [Accepted: 01/12/2023] [Indexed: 06/17/2023]
Abstract
CONTEXT Panax ginseng C. A. Meyer (Araliaceae) is a tonic herb used in ancient Asia. OBJECTIVE This study investigated the antifatigue effect of P. ginseng on chronic fatigue rats. MATERIALS AND METHODS Sprague-Dawley rats were divided into control, model and EEP (ethanol extraction of P. ginseng roots) (50, 100 and 200 mg/kg) groups (n = 8). The rats were subcutaneously handled with loaded swimming once daily for 26 days, except for the control group. The animals were intragastrically treated with EEP from the 15th day. On day 30, serum, liver and muscles were collected, and the PI3K/Akt/mTOR signalling pathway was evaluated. RESULTS The swimming times to exhaust of the rats with EEP were significantly longer than that without it. EEP spared the amount of muscle glycogen, hepatic glycogen and blood sugar under the chronic state. In addition, EEP significantly (p < 0.05) decreased serum triglycerides (1.24 ± 0.17, 1.29 ± 0.04 and 1.20 ± 0.21 vs. 1.58 ± 0.13 mmol/L) and total cholesterol (1.64 ± 0.36, 1.70 ± 0.15 and 1.41 ± 0.19 vs. 2.22 ± 0.19 mmol/L) compared to the model group. Regarding the regulation of energy, EEP had a positive impact on promoting ATPase activities and relative protein expression of the PI3K/Akt/mTOR pathway. CONCLUSIONS Our results suggested that EEP effectively relieved chronic fatigue, providing evidence that P. ginseng could be a potential dietary supplement to accelerate recovery from fatigue.
Collapse
Affiliation(s)
- Guolei Zhang
- Jilin Ginseng Academy, Changchun University of Chinese Medicine, Changchun, China
| | - BoFan Lu
- Jilin Ginseng Academy, Changchun University of Chinese Medicine, Changchun, China
| | - Enhui Wang
- Jilin Ginseng Academy, Changchun University of Chinese Medicine, Changchun, China
| | - Wei Wang
- Jilin Ginseng Academy, Changchun University of Chinese Medicine, Changchun, China
| | - Zheng Li
- Jilin Ginseng Academy, Changchun University of Chinese Medicine, Changchun, China
| | - Lili Jiao
- Jilin Ginseng Academy, Changchun University of Chinese Medicine, Changchun, China
| | - Hui Li
- Jilin Ginseng Academy, Changchun University of Chinese Medicine, Changchun, China
| | - Wei Wu
- Jilin Ginseng Academy, Changchun University of Chinese Medicine, Changchun, China
| |
Collapse
|
4
|
Mao X, Yue SJ, Xu DQ, Fu RJ, Han JZ, Zhou HM, Tang YP. Research Progress on Flavor and Quality of Chinese Rice Wine in the Brewing Process. ACS OMEGA 2023; 8:32311-32330. [PMID: 37720734 PMCID: PMC10500577 DOI: 10.1021/acsomega.3c04732] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/03/2023] [Accepted: 08/18/2023] [Indexed: 09/19/2023]
Abstract
Chinese rice wine (CRW) is a traditional and unique alcoholic beverage in China, favored by many consumers for its rich aroma, unique taste, and complex ingredients. Its flavor is primarily composed of volatile and nonvolatile compounds. These flavor compounds are partly derived from grains and starters (Qu), while the other part is produced by microbial metabolism and chemical reactions during the brewing process. Additionally, ethyl carbamate (EC) in CRW, a hazardous chemical, necessitates controlling its concentration during brewing. In recent years, numerous new brewing techniques for CRW have emerged. Therefore, this paper aims to collect aroma descriptions and thresholds of flavor compounds in CRW, summarize the relationship between the brewing process of CRW and flavor formation, outline methods for reducing the concentration of EC in the brewing process of CRW, and summarize the four stages (pretreatment of grains, fermentation, sterilization, and aging process) of new techniques. Furthermore, we will compare the advantages and disadvantages of different approaches, with the expectation of providing a valuable reference for improving the quality of CRW.
Collapse
Affiliation(s)
- Xi Mao
- Key
Laboratory of Shaanxi Administration of Traditional Chinese Medicine
for TCM Compatibility, and State Key Laboratory of Research &
Development of Characteristic Qin Medicine Resources (Cultivation),
and Shaanxi Key Laboratory of Chinese Medicine Fundamentals and New
Drugs Research, Shaanxi University of Chinese
Medicine, Xi’an 712046, Shaanxi Province, China
| | - Shi-Jun Yue
- Key
Laboratory of Shaanxi Administration of Traditional Chinese Medicine
for TCM Compatibility, and State Key Laboratory of Research &
Development of Characteristic Qin Medicine Resources (Cultivation),
and Shaanxi Key Laboratory of Chinese Medicine Fundamentals and New
Drugs Research, Shaanxi University of Chinese
Medicine, Xi’an 712046, Shaanxi Province, China
| | - Ding-Qiao Xu
- Key
Laboratory of Shaanxi Administration of Traditional Chinese Medicine
for TCM Compatibility, and State Key Laboratory of Research &
Development of Characteristic Qin Medicine Resources (Cultivation),
and Shaanxi Key Laboratory of Chinese Medicine Fundamentals and New
Drugs Research, Shaanxi University of Chinese
Medicine, Xi’an 712046, Shaanxi Province, China
| | - Rui-Jia Fu
- Key
Laboratory of Shaanxi Administration of Traditional Chinese Medicine
for TCM Compatibility, and State Key Laboratory of Research &
Development of Characteristic Qin Medicine Resources (Cultivation),
and Shaanxi Key Laboratory of Chinese Medicine Fundamentals and New
Drugs Research, Shaanxi University of Chinese
Medicine, Xi’an 712046, Shaanxi Province, China
| | - Jian-Zhang Han
- Xi’an
DaKou Wine Company Ltd., Xi’an 710300, Shaanxi Province, China
| | - Hao-Ming Zhou
- Key
Laboratory of Shaanxi Administration of Traditional Chinese Medicine
for TCM Compatibility, and State Key Laboratory of Research &
Development of Characteristic Qin Medicine Resources (Cultivation),
and Shaanxi Key Laboratory of Chinese Medicine Fundamentals and New
Drugs Research, Shaanxi University of Chinese
Medicine, Xi’an 712046, Shaanxi Province, China
| | - Yu-Ping Tang
- Key
Laboratory of Shaanxi Administration of Traditional Chinese Medicine
for TCM Compatibility, and State Key Laboratory of Research &
Development of Characteristic Qin Medicine Resources (Cultivation),
and Shaanxi Key Laboratory of Chinese Medicine Fundamentals and New
Drugs Research, Shaanxi University of Chinese
Medicine, Xi’an 712046, Shaanxi Province, China
| |
Collapse
|
5
|
Xiang Z, Liu S, Qiu J, Lin H, Li D, Jiang J. Identification and quality evaluation of Chinese rice wine using UPLC-PDA-QTOF/MS with dual-column separation. PHYTOMEDICINE : INTERNATIONAL JOURNAL OF PHYTOTHERAPY AND PHYTOPHARMACOLOGY 2023; 108:154498. [PMID: 36272383 DOI: 10.1016/j.phymed.2022.154498] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/06/2022] [Revised: 10/03/2022] [Accepted: 10/08/2022] [Indexed: 06/16/2023]
Abstract
BACKGROUND Chinese rice wine (CRW) is a well-known drink and functional food that is used in traditional Chinese medicine. However, there is still a lack of quality control and evaluation methods for CRWs. PURPOSE The study aimed to establish a new method that can serve both as quality control and evaluation method and, as well as an identification method for CRWs. METHOD Compound identification in different CRW samples and determination of uracil, xanthine, uridine, adenine, guanosine, 5-hydroxymethylfurfural, and adenosine contents from 29 CRW samples from 14 brands were performed using UPLC-PDA/TOF-MS. The dual-column chromatographic separation of CRW was performed using CORTECS T3 coupled to HSS T3. The optimal mobile phase consisted of water with 0.1% formic acid, 40 mM ammonium acetate, and methanol: acetonitrile (2:1). Furthermore, to compare the UPLC fingerprints between CRWs of different brands, a similarity analysis was performed to classify the CRW samples. Finally, network pharmacology and in vitro efficacy and toxicity tests were used to investigate the biological function of the seven components and CRWs. RESULTS A total of 55 compounds were unambiguously or tentatively identified. Among them, nucleoside, pyrimidines and purines were reported in CRW for the first time. The seven components were successfully determined, and their contents showed large variations among different brands of CRW, which was consistent with the results of the chromatographic fingerprint similarities. The results of in vitro efficacy and toxicity tests indicated that CRWs and seven components had obvious protective effect on H9c2 cell injury induced by the H2O2 model. Network pharmacology analysis showed that these seven compounds might be the main active components of CRW that promote blood circulation and ventilation. CONCLUSION This study revealed that dual-column chromatographic separation is an effective method for quantitative and chromatographic fingerprint analyzes of complex samples, and seven compounds can be used for the quality evaluation and control of CRWs.
Collapse
Affiliation(s)
- Zheng Xiang
- Medical School, Zhejiang University City College, Hangzhou 310015, China.
| | - Shundi Liu
- School of Pharmaceutical Sciences, Wenzhou Medical University, Wenzhou 325035, China
| | - Jieying Qiu
- School of Pharmaceutical Sciences, Wenzhou Medical University, Wenzhou 325035, China
| | - Hao Lin
- School of Pharmaceutical Sciences, Wenzhou Medical University, Wenzhou 325035, China
| | - Dan Li
- Shineway Pharmaceutical Group Co. Ltd., Shijiazhuang 051430, China
| | - Jianping Jiang
- Medical School, Zhejiang University City College, Hangzhou 310015, China
| |
Collapse
|
6
|
Xiao R, Chen S, Wang X, Chen K, Hu J, Wei K, Ning Y, Xiong T, Lu F. Microbial community starters affect the profiles of volatile compounds in traditional Chinese Xiaoqu rice wine: Assement via high-throughput sequencing and gas chromatography-ion mobility spectrometry. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114000] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
|
7
|
Peng Q, Zheng H, Meng K, Zhu Y, Zhu W, Zhu H, Shen C, Fu J, Elsheery NL, Xie G, Han J, Wu P, Fan Y, Girma D, Sun J, Hu B. The way of Qu‐making significantly affected the volatile flavor compounds in Huangjiu (Chinese rice wine) during different brewing stages. Food Sci Nutr 2022; 10:2255-2270. [PMID: 35844911 PMCID: PMC9281927 DOI: 10.1002/fsn3.2835] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2020] [Revised: 11/26/2021] [Accepted: 11/29/2021] [Indexed: 12/25/2022] Open
Abstract
The volatile flavor compounds of Huangjiu (Chinese rice wine) brewed from different raw materials were obviously different, but there were few studies on the volatile flavor compounds of Huangjiu brewed from different wheat Qu at different brewing stages. In this paper, headspace–solid phase microextraction combined with gas chromatography–mass spectrometry, combined with principal component analysis and sensory evaluation, was used to determine the volatile flavor compounds in Huangjiu brewed from wheat Qu made by hand and wheat Qu made by mechanical. The results showed that there were significant differences in the contents and types of volatile flavor substances in Huangjiu brewed from different wheat Qu at fermentation stages, and the prefermentation and postfermentation Huangjiu samples could be well distinguished from each other. Compared with the Huangjiu brewed from wheat Qu made by mechanical, the Huangjiu brewed from wheat Qu made by hand has stronger aroma and better taste.
Collapse
Affiliation(s)
- Qi Peng
- National Engineering Research Center for Chinese CRW (branch center) Shaoxing University Shaoxing China
- California Institute of Food and Agricultural Research University of California Davis California USA
| | - Huajun Zheng
- National Engineering Research Center for Chinese CRW (branch center) Shaoxing University Shaoxing China
| | - Kai Meng
- National Engineering Research Center for Chinese CRW (branch center) Shaoxing University Shaoxing China
| | - Yimeng Zhu
- National Engineering Research Center for Chinese CRW (branch center) Shaoxing University Shaoxing China
| | - Wenxia Zhu
- National Engineering Research Center for Chinese CRW (branch center) Shaoxing University Shaoxing China
| | - Hongyi Zhu
- National Engineering Research Center for Chinese CRW (branch center) Shaoxing University Shaoxing China
| | - Chi Shen
- National Engineering Research Center for Chinese CRW (branch center) Shaoxing University Shaoxing China
| | - Jianwei Fu
- National Engineering Research Center for Chinese CRW (branch center) Shaoxing University Shaoxing China
| | - Nabil l. Elsheery
- Agricultural Botany Department Faculty of Agriculture Tanta University Tanta Egypt
| | - Guangfa Xie
- College of Biology and Environmental Engineering College of Shaoxing CRW Zhejiang Shuren University Hangzhou China
| | - Jiongping Han
- School of Medicine Shaoxing University Shaoxing China
| | - Peng Wu
- School of Environmental Science and Engineering Suzhou University of Science and Technology Suzhou China
| | - Yuyan Fan
- National Engineering Research Center for Chinese CRW (branch center) Shaoxing University Shaoxing China
| | - DulaBealu Girma
- National Engineering Research Center for Chinese CRW (branch center) Shaoxing University Shaoxing China
| | - Jianqiu Sun
- National Engineering Research Center for Chinese CRW (branch center) Shaoxing University Shaoxing China
| | - Baowei Hu
- National Engineering Research Center for Chinese CRW (branch center) Shaoxing University Shaoxing China
| |
Collapse
|
8
|
Orhan C, Gencoglu H, Tuzcu M, Sahin N, Ojalvo S, Sylla S, Komorowski JR, Sahin K. Maca could improve endurance capacity possibly by increasing mitochondrial biogenesis pathways and antioxidant response in exercised rats. J Food Biochem 2022; 46:e14159. [DOI: 10.1111/jfbc.14159] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2021] [Revised: 03/08/2022] [Accepted: 03/15/2022] [Indexed: 12/16/2022]
Affiliation(s)
- Cemal Orhan
- Department of Animal Nutrition, Faculty of Veterinary Medicine Firat University Elazig Turkey
| | - Hasan Gencoglu
- Biology Department, Science Faculty Firat University Elazig Turkey
| | - Mehmet Tuzcu
- Biology Department, Science Faculty Firat University Elazig Turkey
| | - Nurhan Sahin
- Department of Animal Nutrition, Faculty of Veterinary Medicine Firat University Elazig Turkey
| | | | - Sarah Sylla
- Research and Development, Nutrition21 LLC Harrison New York USA
| | | | - Kazim Sahin
- Department of Animal Nutrition, Faculty of Veterinary Medicine Firat University Elazig Turkey
| |
Collapse
|
9
|
|
10
|
Xie G, Zheng H, Qiu Z, Lin Z, Peng Q, Dula Bealu G, Elsheery NI, Lu Y, Shen C, Fu J, Yang H, Han J, Lu J, Liu G. Study on relationship between bacterial diversity and quality of Huangjiu (Chinese Rice Wine) fermentation. Food Sci Nutr 2021; 9:3885-3892. [PMID: 34262745 PMCID: PMC8269602 DOI: 10.1002/fsn3.2369] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/06/2020] [Revised: 04/27/2021] [Accepted: 05/12/2021] [Indexed: 12/11/2022] Open
Abstract
Huangjiu (Chinese rice wine) is brewed in an open environment, where bacteria play an important role during the fermentation process. In this study, bacterial community structure and composition changes in the fermented mash liquid of mechanized Huangjiu, well-fermented manual Huangjiu (wines of good qualities), and poorly fermented manual Huangjiu (wines of poor qualities: spoilage, high acidity, low alcohol content) in different fermentation stages from Guyuelongshan Shaoxing Huangjiu company were analyzed via metagenomic sequencing. And bacterial metabolic difference was analyzed via gene prediction of metabolic pathway enzymes. The results showed that the bacterial diversity degree was abundant, and the number of bacterial species in every sample was approximately 200-400. Lactic acid bacteria (LAB) dominated the bacterial community of Huangjiu fermentation, and lactobacillus was predominant species in well-fermented Huangjiu while Lactobacillus brevis had an absolute dominance in spoilage Huangjiu. Further, gene prediction revealed that transformation of malate to pyruvate and lactate anabolism was more active in mash liquid of well-fermented manual Huangjiu, while acetate accumulation was stronger in mash liquid of poorly fermented manual Huangjiu, which explained acidity excess reason in poorly fermented Huangjiu at gene level.
Collapse
Affiliation(s)
- Guangfa Xie
- College of Biology and Environmental EngineeringCollege of Shaoxing CRWZhejiang Shuren UniversityHangzhouChina
| | - Huajun Zheng
- School of Life ScienceNational Engineering Research Center for Chinese CRW (Branch Center)Shaoxing UniversityShaoxingChina
| | - Zheling Qiu
- Shaoxing Jianhu Brewing Co., LtdShaoxingChina
| | - Zichen Lin
- School of Life ScienceNational Engineering Research Center for Chinese CRW (Branch Center)Shaoxing UniversityShaoxingChina
| | - Qi Peng
- School of Life ScienceNational Engineering Research Center for Chinese CRW (Branch Center)Shaoxing UniversityShaoxingChina
- California Institute of Food and Agricultural ResearchUniversity of CaliforniaDavisCAUSA
| | - Girma Dula Bealu
- School of Life ScienceNational Engineering Research Center for Chinese CRW (Branch Center)Shaoxing UniversityShaoxingChina
| | | | - Yin Lu
- College of Biology and Environmental EngineeringCollege of Shaoxing CRWZhejiang Shuren UniversityHangzhouChina
| | - Chi Shen
- School of Life ScienceNational Engineering Research Center for Chinese CRW (Branch Center)Shaoxing UniversityShaoxingChina
| | - Jianwei Fu
- School of Life ScienceNational Engineering Research Center for Chinese CRW (Branch Center)Shaoxing UniversityShaoxingChina
| | - Huanyi Yang
- School of Life ScienceNational Engineering Research Center for Chinese CRW (Branch Center)Shaoxing UniversityShaoxingChina
| | | | - Jian Lu
- School of BiotechnologyNational Engineering Laboratory for Cereal Fermentation TechnologyJiangnan UniversityWuxiChina
| | | |
Collapse
|
11
|
Zhang Y, Li A, Yang X. Effect of lemon seed flavonoids on the anti-fatigue and antioxidant effects of exhausted running exercise mice. J Food Biochem 2021; 45:e13620. [PMID: 33533497 DOI: 10.1111/jfbc.13620] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/21/2020] [Revised: 12/07/2020] [Accepted: 01/04/2021] [Indexed: 01/10/2023]
Abstract
In this research, mice were gavaged with different doses of lemon seed flavonoids (LSF) for 4 weeks, and vitamin C was used as a positive control to investigate its effects on anti-fatigue and antioxidant capacity in exhaustively exercised mice. The results obtained from the study indicated that both vitamin C and LSF could significantly increase the running exhaustion time of mice, and the exhaustion time of mice was prolonged with increasing LSF concentration. LSF can increase hepatic glycogen and the free fatty acid content and reduce the lactate and urea nitrogen contents in a dose-dependent manner in mice. Serum CK, AST, and ALT levels in mice decreased gradually with increasing LSF concentration. LSF increased SOD and CAT levels and decreased MDA levels in mice in a dose-dependent manner. LSF could also enhance nNOS, eNOS, and ASCT1 mRNA expression and decrease syncytin-1, iNOS and TNF-α expression in the skeletal muscle of mice. By HPLC analysis, LSF was found to contain epigallocatechin, caffeic acid, epicatechin, vitexin, quercetin, and hesperidin, which are common flavonoids of this species. Thus, it was observed that LSF has good anti-fatigue and antioxidant capacities, and its anti-fatigue effect is related to improving the hepatic glycogen reserve capacity, increasing fat mobilization, and reducing lactate accumulation and protein decomposition. The antioxidant capacity of LSF is related to scavenging free radicals and reducing lipid peroxidation, and its antioxidant effect comes from its five antioxidant flavonoids. In conclusion, LSF has high development and application prospects in nutritional supplements. PRACTICAL APPLICATIONS: Lemon seed is the waste of lemon processing, which contains abundant flavonoids. The flavonoids in lemon seed can be used to exert its antioxidant effect and recover from exhausted exercise. Therefore, it can be concluded that lemon seed flavonoids are functional components that can be used as exercise recovery substances.
Collapse
Affiliation(s)
- Yinglong Zhang
- School of Physical Education, Yan'an University, Yan'an, China
| | - Aihua Li
- School of Physical Education, Beijing Normal University, Beijing, China
| | - Xiaoguang Yang
- Sports Department, Xi'an University of Science and Technology, Xi'an, China
| |
Collapse
|