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Lee J, Li Y, Cheng JT, Liu IM, Cheng KC. Development of Syringaldehyde as an Agonist of the GLP-1 Receptor to Alleviate Diabetic Disorders in Animal Models. Pharmaceuticals (Basel) 2024; 17:538. [PMID: 38675498 PMCID: PMC11054907 DOI: 10.3390/ph17040538] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2024] [Revised: 04/10/2024] [Accepted: 04/17/2024] [Indexed: 04/28/2024] Open
Abstract
The phenolic aldehyde syringaldehyde (SA) has been shown to have an antihyperglycemic effect in diabetic rats due to increased glucose utilization and insulin sensitivity. To understand the direct effect of SA on the GLP-1 receptor, STZ-induced diabetic rats were used. The levels of pro-inflammatory cytokines, liver enzymes, and renal function were measured using specific ELISA kits. The mechanisms of SA effects were investigated using CHO-K1 cells, pancreatic Min-6 cells, and cardiomyocyte H9c2 cells. The results indicated that the antihyperglycemic effect of SA in diabetic rats was abolished by blocking the GLP-1 receptor with an antagonist. SA has a direct effect on the GLP-1 receptor when using CHO-K1 cells transfected with the exogenous GLP-1 receptor gene. In addition, SA stimulated insulin production in Min-6 cells by activating GLP-1 receptors. SA caused a dose-dependent rise in GLP-1 receptor mRNA levels in cardiac H9c2 cells. These in vitro results support the notion that SA has a direct effect on the GLP-1 receptor. Otherwise, SA inhibited the increase of pro-inflammatory cytokines, including interleukins and tumor TNF-α, in type 1 diabetic rats in a dose-dependent manner. Moreover, as with liraglutide, SA reduced plasma lipid profiles, including total cholesterol and triglyceride, in mixed diet-induced type 2 diabetic rats. Intriguingly, chronic treatment with SA (as with liraglutide) reversed the functions of both the liver and the kidney in these diabetic rats. SA displayed less efficiency in reducing body weight and food consumption compared to liraglutide. In conclusion, SA effectively activates GLP-1 receptors, resulting in a reduction in diabetic-related complications in rats. Therefore, it is beneficial to develop SA as a chemical agonist for clinical applications in the future.
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Affiliation(s)
- Jenpei Lee
- Department of Neurosurgery, Da Chien General Hospital, Miaoli City 36052, Taiwan;
| | - Yingxiao Li
- Department of Nursing, Tzu Chi University of Science and Technology, Hualien City 970302, Taiwan;
| | - Juei-Tang Cheng
- Graduate Institute of Medical Science, Chang Jung Christian University, Tainan City 71101, Taiwan
| | - I-Min Liu
- Department of Pharmacy, College of Pharmacy and Health Care, Tajen University, Pingtung 90741, Taiwan;
| | - Kai-Chun Cheng
- Department of Pharmacy, College of Pharmacy and Health Care, Tajen University, Pingtung 90741, Taiwan;
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Mao S, Zhang L, Feng J, Han P, Lu C, Zhang T. Development of pH-responsive intelligent and active films based on pectin incorporating Schiff base (Phenylalanine/syringaldehyde) for monitoring and preservation of fruits. Food Chem 2024; 435:137626. [PMID: 37801766 DOI: 10.1016/j.foodchem.2023.137626] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/01/2023] [Revised: 09/23/2023] [Accepted: 09/27/2023] [Indexed: 10/08/2023]
Abstract
This study aimed to develop pectin-based films by incorporating Schiff base compounds (SPS) synthesized by phenylalanine and syringaldehyde. The SEM images showed good compatibility between SPS and pectin matrix. The interaction of SPS and pectin matrix was analyzed by FTIR and XRD. Results indicated that the cross-linking effects between SPS and pectin matrix improved the thermal stability, water resistance and light shielding ability of the films. The incorporation of SPS in the films scavenged more than 80% of DPPH and ABTS free radicals, exhibited sustained antimicrobial ability against S. aureus, E. coli and B. cinerea, and showed significant color changes as pH-responsive films. Especially, the intelligent active coating/films inhibited the quality deterioration of cherry tomatoes and fresh-cut mangoes, and monitored the freshness of fresh-cut mangoes during storage. Therefore, the SPS/PE films have a potential application in maintaining fruit quality and monitoring the freshness of fresh-cut fruit.
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Affiliation(s)
- Shuo Mao
- College of Food Science and Engineering, Jilin University, 130062 Changchun, PR China
| | - Linli Zhang
- College of Food Science and Engineering, Jilin University, 130062 Changchun, PR China
| | - Jingyi Feng
- College of Food Science and Engineering, Jilin University, 130062 Changchun, PR China
| | - Ping Han
- College of Food Science and Engineering, Jilin University, 130062 Changchun, PR China
| | - Chengwen Lu
- College of Food Science and Engineering, Jilin University, 130062 Changchun, PR China.
| | - Tiehua Zhang
- College of Food Science and Engineering, Jilin University, 130062 Changchun, PR China.
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Carkner A, Tageldin I, Han J, Seifitokaldani A, Kopyscinski J. Impact of Temperature an Order of Magnitude Larger Than Electrical Potential in Lignin Electrolysis with Nickel. CHEMSUSCHEM 2024; 17:e202300795. [PMID: 37870894 DOI: 10.1002/cssc.202300795] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/05/2023] [Revised: 10/16/2023] [Accepted: 10/17/2023] [Indexed: 10/24/2023]
Abstract
Lignin, a major component of plant biomass, is a promising sustainable alternative carbon-based feedstock to petroleum as a source of valuable aromatic compounds such as vanillin. However, lignin upgrading reactions are poorly understood due to its complex and variable molecular structure. This work focuses on electrocatalytic lignin upgrading, which is efficient and sustainable at moderate temperatures and pressures and does not require stoichiometric reagents. We used a meta-analysis of published lignin conversion and product yield data to define the operating range, to select the catalyst, and then performed electrocatalytic experiments. We quantified the impact of temperature and electrical potential on the formation rate of valuable products (vanillic acid, acetovanillone, guaiacol, vanillin, and syringaldehyde). We found that increasing temperature increases their formation rate by an order of magnitude more than increasing electrical potential. For example, increasing temperature from 21 to 180 °C increases the vanillin formation rate by +16.5 mg⋅L-1 ⋅h-1 ±1.7 mg⋅L-1 ⋅h-1 , while increasing electrical potential from 0 to 2 V increases the vanillin formation rate by -0.6 mg⋅L-1 ⋅h-1 ±1.4 mg⋅L-1 ⋅h-1 .
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Affiliation(s)
- Andrew Carkner
- Department of Chemical Engineering, McGill University, 3610 University Street, Montreal, Canada
| | - Ingy Tageldin
- Department of Chemical Engineering, McGill University, 3610 University Street, Montreal, Canada
| | - Jiashuai Han
- Department of Chemical Engineering, McGill University, 3610 University Street, Montreal, Canada
| | - Ali Seifitokaldani
- Department of Chemical Engineering, McGill University, 3610 University Street, Montreal, Canada
| | - Jan Kopyscinski
- Department of Chemical Engineering, McGill University, 3610 University Street, Montreal, Canada
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Zhuang H, Zhang X, Wu S, Yong P, Niu X. Complexation study of syringaldehyde complexed with serum albumin. SPECTROCHIMICA ACTA. PART A, MOLECULAR AND BIOMOLECULAR SPECTROSCOPY 2024; 305:123533. [PMID: 37871524 DOI: 10.1016/j.saa.2023.123533] [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: 08/07/2023] [Revised: 09/25/2023] [Accepted: 09/29/2023] [Indexed: 10/25/2023]
Abstract
As a major flavonoid polyphenolic compound in the stem of Hibiscus taiwanensis, syringaldehyde (SA) has numerous pharmacological effects. Nevertheless, owing to its less in-depth study, its application is limited. Within this work, the interactions between serum albumin and SA were elucidated by multispectral studies. The results of ultraviolet/visible absorption spectroscopy suggest that the conformation of serum albumin can be altered by binding with SA. Fluorescence spectroscopy indicates that SA forms complexes with serum albumin, quenching its fluorescence. This suggests that the fluorescent residues of serum albumin are situated at or near the binding site. Additionally, FT-IR results confirm that SA alters the secondary structure of BSA, specifically affecting the positions of both amide I and amide II bands. Via the computational biology analyses, it was confirmed that SA binds at the active site of serum albumin and nine residues form hydrophobic interactions. In addition, the cytotoxicity of SA to BRL-3A cells was also studied, and SA had almost no toxicity to the growth of BRL-3A cells. The complex has a higher α-amylase inhibition capacity than SA alone. To sum up, this work reveals that the interaction of SA with BSA induces a conformational alteration in BSA. It also proved that SA inhibits α-amylase more significantly and has great potential in hypoglycemia.
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Affiliation(s)
- Hong Zhuang
- College of Food Science and Engineering, Jilin University, Changchun, Jilin 130062, China
| | - Xiaoliang Zhang
- College of Food Science and Engineering, Jilin University, Changchun, Jilin 130062, China
| | - Sijia Wu
- College of Food Science and Engineering, Jilin University, Changchun, Jilin 130062, China
| | - Pang Yong
- College of Food Science and Engineering, Jilin University, Changchun, Jilin 130062, China
| | - Xiaodi Niu
- College of Food Science and Engineering, Jilin University, Changchun, Jilin 130062, China.
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Li J, Zhang Q, Sun B. Chinese Baijiu and Whisky: Research Reservoirs for Flavor and Functional Food. Foods 2023; 12:2841. [PMID: 37569110 PMCID: PMC10417287 DOI: 10.3390/foods12152841] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2023] [Revised: 07/20/2023] [Accepted: 07/22/2023] [Indexed: 08/13/2023] Open
Abstract
Baijiu is a traditional spirit with high reputation in the Chinese community, and whisky, on the other hand, is a renowned spirit in Western culture, with both contributing a major proportion to the consumption and revenue in the global spirit market. Interestingly, starting with similar raw materials, such as grains, diverse production methods lead to different organoleptic profiles. In addition, such enormous attention they attract renders them as a crucial part in food and the related industry. Therefore, great efforts are made in improving product quality and optimizing production processes, such as flavor enhancement, facility development, and deep utilization of byproducts. Given the huge impacts and great involvements of these spirits in the general food industry, research focusing on either spirit is of referential significance for other relevant fields. With the aim of facilitating such collaboration, this review discusses the current research status, in a comparative manner, of both spirits in respect to key production processes-oriented sensory and flavor analysis, deep utilization of byproducts, and spirit-derived functional food investigations. Finally, the internal correlations based on the abovementioned criteria are identified, with research prospects proposed.
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Affiliation(s)
- Jinchen Li
- Key Laboratory of Geriatric Nutrition and Health, Beijing Technology and Business University, Ministry of Education, Beijing 100048, China; (Q.Z.); (B.S.)
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China
- Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China
| | - Qiuyu Zhang
- Key Laboratory of Geriatric Nutrition and Health, Beijing Technology and Business University, Ministry of Education, Beijing 100048, China; (Q.Z.); (B.S.)
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China
- Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China
| | - Baoguo Sun
- Key Laboratory of Geriatric Nutrition and Health, Beijing Technology and Business University, Ministry of Education, Beijing 100048, China; (Q.Z.); (B.S.)
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China
- Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China
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Kim Y, Kim W, Kim SH, Sim KS, Kim KH, Cho KH, Kwon GS, Lee JB, Kim JH. Protective Effects of Hemp ( Cannabis sativa) Root Extracts against Insulin-Deficient Diabetes Mellitus In Mice. Molecules 2023; 28:molecules28093814. [PMID: 37175224 PMCID: PMC10179809 DOI: 10.3390/molecules28093814] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2023] [Revised: 04/24/2023] [Accepted: 04/26/2023] [Indexed: 05/15/2023] Open
Abstract
The pharmacological potential of industrial hemp (Cannabis sativa) has been widely studied. However, the majority of studies have focused on cannabidiol, isolated from the inflorescence and leaf of the plant. In the present study, we evaluated the anti-diabetic potential of hemp root water (HWE) and ethanol extracts (HEE) in streptozotocin (STZ)-induced insulin-deficient diabetic mice. The administration of HWE and HEE ameliorated hyperglycemia and improved glucose homeostasis and islet function in STZ-treated mice (p < 0.05). HWE and HEE suppressed β-cell apoptosis and cytokine-induced inflammatory signaling in the pancreas (p < 0.05). Moreover, HWE and HEE normalized insulin-signaling defects in skeletal muscles and apoptotic response in the liver and kidney induced by STZ (p < 0.05). Gas chromatography-mass spectrometry analysis of HWE and HEE showed possible active compounds which might be responsible for the observed anti-diabetic potential. These findings indicate the possible mechanisms by which hemp root extracts protect mice against insulin-deficient diabetes, and support the need for further studies geared towards the application of hemp root as a novel bioactive material.
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Affiliation(s)
- Yujeong Kim
- Department of Food Science and Biotechnology, Andong National University, Andong 36729, Republic of Korea
| | - Wonhee Kim
- Department of Food Science and Biotechnology, Andong National University, Andong 36729, Republic of Korea
| | - Soo-Hyun Kim
- Life Science Team, Kyochon F&B Co., Ltd., Osan 18150, Republic of Korea
| | - Kyu-Sang Sim
- Life Science Team, Kyochon F&B Co., Ltd., Osan 18150, Republic of Korea
| | - Ki-Hyun Kim
- Department of Research Project, Gyeongbuk Institute for Bioindustry, Andong 36618, Republic of Korea
| | - Kiu-Hyung Cho
- Department of Research Project, Gyeongbuk Institute for Bioindustry, Andong 36618, Republic of Korea
| | - Gi-Seok Kwon
- Department of Horticulture & Medicinal Plant, Andong National University, Andong 36729, Republic of Korea
| | - Jung-Bok Lee
- Research Institute of Food & Bio, BHNBIO Co., Ltd., Jincheon-gun 27850, Republic of Korea
| | - Jun-Ho Kim
- Department of Food Science and Biotechnology, Andong National University, Andong 36729, Republic of Korea
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Martínková L, Grulich M, Pátek M, Křístková B, Winkler M. Bio-Based Valorization of Lignin-Derived Phenolic Compounds: A Review. Biomolecules 2023; 13:biom13050717. [PMID: 37238587 DOI: 10.3390/biom13050717] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2023] [Revised: 04/18/2023] [Accepted: 04/19/2023] [Indexed: 05/28/2023] Open
Abstract
Lignins are the most abundant biopolymers that consist of aromatic units. Lignins are obtained by fractionation of lignocellulose in the form of "technical lignins". The depolymerization (conversion) of lignin and the treatment of depolymerized lignin are challenging processes due to the complexity and resistance of lignins. Progress toward mild work-up of lignins has been discussed in numerous reviews. The next step in the valorization of lignin is the conversion of lignin-based monomers, which are limited in number, into a wider range of bulk and fine chemicals. These reactions may need chemicals, catalysts, solvents, or energy from fossil resources. This is counterintuitive to green, sustainable chemistry. Therefore, in this review, we focus on biocatalyzed reactions of lignin monomers, e.g., vanillin, vanillic acid, syringaldehyde, guaiacols, (iso)eugenol, ferulic acid, p-coumaric acid, and alkylphenols. For each monomer, its production from lignin or lignocellulose is summarized, and, mainly, its biotransformations that provide useful chemicals are discussed. The technological maturity of these processes is characterized based on, e.g., scale, volumetric productivities, or isolated yields. The biocatalyzed reactions are compared with their chemically catalyzed counterparts if the latter are available.
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Affiliation(s)
- Ludmila Martínková
- Institute of Microbiology of the Czech Academy of Sciences, Vídeňská 1083, 142 20 Prague, Czech Republic
| | - Michal Grulich
- Institute of Microbiology of the Czech Academy of Sciences, Vídeňská 1083, 142 20 Prague, Czech Republic
| | - Miroslav Pátek
- Institute of Microbiology of the Czech Academy of Sciences, Vídeňská 1083, 142 20 Prague, Czech Republic
| | - Barbora Křístková
- Institute of Microbiology of the Czech Academy of Sciences, Vídeňská 1083, 142 20 Prague, Czech Republic
- Faculty of Food and Biochemical Technology, University of Chemistry and Technology, Prague, Technická 5, 166 28 Prague, Czech Republic
| | - Margit Winkler
- Institute of Molecular Biotechnology, Faculty of Technical Chemistry, Chemical and Process Engineering, Biotechnology, Graz University of Technology, Petersgasse 14, 8010 Graz, Austria
- Austrian Center of Industrial Biotechnology GmbH, Krenngasse 37, 8010 Graz, Austria
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Ke S, Zhang D, Li Y, Gong Z, Tang P, Tang W. One-pot synthesis and fluorescent property of novel syringaldehyde α-aminophosphonate derivatives. PHOSPHORUS SULFUR 2023. [DOI: 10.1080/10426507.2023.2187798] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/18/2023]
Affiliation(s)
- Si Ke
- Department of Pharmacy Engineering, College of Chemistry and Chemical Engineering, Qiqihar University, Qiqihar, Heilongjiang Province, China
| | - Duanyi Zhang
- Department of Pharmacy Engineering, College of Chemistry and Chemical Engineering, Qiqihar University, Qiqihar, Heilongjiang Province, China
| | - Yu Li
- Department of Pharmacy Engineering, College of Chemistry and Chemical Engineering, Qiqihar University, Qiqihar, Heilongjiang Province, China
| | - Ziwei Gong
- Department of Pharmacy Engineering, College of Chemistry and Chemical Engineering, Qiqihar University, Qiqihar, Heilongjiang Province, China
| | - Pengcheng Tang
- Department of Pharmacy Engineering, College of Chemistry and Chemical Engineering, Qiqihar University, Qiqihar, Heilongjiang Province, China
| | - Wanxia Tang
- Department of Pharmacy Engineering, College of Chemistry and Chemical Engineering, Qiqihar University, Qiqihar, Heilongjiang Province, China
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Physicochemical Profile, Antioxidant and Antimicrobial Activities of Honeys Produced in Minas Gerais (Brazil). Antibiotics (Basel) 2022; 11:antibiotics11101429. [PMID: 36290087 PMCID: PMC9598309 DOI: 10.3390/antibiotics11101429] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/01/2022] [Revised: 10/11/2022] [Accepted: 10/14/2022] [Indexed: 11/29/2022] Open
Abstract
Honeys can be classified as polyfloral or monofloral and have been extensively studied due to an increased interest in their consumption. There is concern with the correct identification of their flowering, the use of analyses that guarantee their physicochemical quality and the quantification of some compounds such as phenolics, to determine their antioxidant and antimicrobial action. This study aims at botanical identification, physicochemical analyses, and the determination of total polyphenols, chromatographic profile and antiradical and antimicrobial activity of honey from different regions of Minas Gerais. Seven different samples were analyzed for the presence of pollen, and color determination. The physicochemical analyses performed were total acidity, moisture, HMF, reducing sugar, and apparent sucrose. The compound profile was determined by UHPLC/MS, the determination of total phenolics and antiradical activity (DPPH method) were performed by spectrophotometry, and minimum inhibitory and bacterial concentrations were determined for cariogenic bacteria. All honey samples met the quality standards required by international legislation, twenty compounds were detected as the main ones, the polyfloral honey was the only honey that inhibited all of the bacteria tested. Sample M6 (Coffee) was the one with the highest amount of total polyphenols, while the lowest was M4 (Cipó-uva). Regarding the antioxidant activity, M5 (Velame) had the best result and M4 (Cipó-uva) was the one that least inhibited oxidation. Of the polyfloral honeys, there was not as high a concentration of phenolic compounds as in the others. Coffee, Aroeira, Velame and Polyfloral have the best anti-radical actions. Betônica, Aroeira, Cipó-uva and Pequi inhibited only some bacteria. The best bacterial inhibition results are from Polyfloral.
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Zhao Y, Zhai G, Li X, Tao H, Li L, He Y, Zhang X, Wang F, Hong G, Zhu Y. Metabolomics Reveals Nutritional Diversity among Six Coarse Cereals and Antioxidant Activity Analysis of Grain Sorghum and Sweet Sorghum. Antioxidants (Basel) 2022; 11:antiox11101984. [PMID: 36290708 PMCID: PMC9598553 DOI: 10.3390/antiox11101984] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2022] [Revised: 09/30/2022] [Accepted: 10/01/2022] [Indexed: 11/29/2022] Open
Abstract
Coarse cereals are rich in dietary fiber, B vitamins, minerals, secondary metabolites, and other bioactive components, which exert numerous health benefits. To better understand the diversity of metabolites in different coarse cereals, we performed widely targeted metabolic profiling analyses of six popular coarse cereals, millet, coix, buckwheat, quinoa, oat, and grain sorghum, of which 768 metabolites are identified. Moreover, quinoa and buckwheat showed significantly different metabolomic profiles compared with other coarse cereals. Analysis of the accumulation patterns of common nutritional metabolites among six coarse cereals, we found that the accumulation of carbohydrates follows a conserved pattern in the six coarse cereals, while those of amino acids, vitamins, flavonoids, and lipids were complementary. Furthermore, the species-specific metabolites in each coarse cereal were identified, and the neighbor-joining tree for the six coarse cereals was constructed based on the metabolome data. Since sorghum contains more species-specific metabolites and occupies a unique position on the neighbor-joining tree, the metabolite differences between grain sorghum 654 and sweet sorghum LTR108 were finally compared specifically, revealing that LTR108 contained more flavonoids and had higher antioxidant activity than 654. Our work supports an overview understanding of nutrient value in different coarse cereals, which provides the metabolomic evidence for the healthy diet. Additionally, the superior antioxidant activity of sweet sorghum provides clues for its targeted uses.
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Affiliation(s)
- Yao Zhao
- State Key Laboratory for Managing Biotic and Chemical Treats to the Quality and Safety of Agro-Products, Institute of Virology and Biotechnology, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
- Key Laboratory of Biotechnology in Plant Protection of Ministry of Agriculture and Rural Affairs, Key Laboratory of Biotechnology in Plant Protection of Zhejiang Province, Hangzhou 310021, China
| | - Guowei Zhai
- State Key Laboratory for Managing Biotic and Chemical Treats to the Quality and Safety of Agro-Products, Institute of Virology and Biotechnology, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
| | - Xuetong Li
- Central Laboratory, State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
| | - Han Tao
- State Key Laboratory for Managing Biotic and Chemical Treats to the Quality and Safety of Agro-Products, Institute of Virology and Biotechnology, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
- Key Laboratory of Biotechnology in Plant Protection of Ministry of Agriculture and Rural Affairs, Key Laboratory of Biotechnology in Plant Protection of Zhejiang Province, Hangzhou 310021, China
| | - Linying Li
- State Key Laboratory for Managing Biotic and Chemical Treats to the Quality and Safety of Agro-Products, Institute of Virology and Biotechnology, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
- Key Laboratory of Biotechnology in Plant Protection of Ministry of Agriculture and Rural Affairs, Key Laboratory of Biotechnology in Plant Protection of Zhejiang Province, Hangzhou 310021, China
| | - Yuqing He
- State Key Laboratory for Managing Biotic and Chemical Treats to the Quality and Safety of Agro-Products, Institute of Virology and Biotechnology, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
- Key Laboratory of Biotechnology in Plant Protection of Ministry of Agriculture and Rural Affairs, Key Laboratory of Biotechnology in Plant Protection of Zhejiang Province, Hangzhou 310021, China
| | - Xueying Zhang
- State Key Laboratory for Managing Biotic and Chemical Treats to the Quality and Safety of Agro-Products, Institute of Virology and Biotechnology, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
- Key Laboratory of Biotechnology in Plant Protection of Ministry of Agriculture and Rural Affairs, Key Laboratory of Biotechnology in Plant Protection of Zhejiang Province, Hangzhou 310021, China
| | - Fulin Wang
- State Key Laboratory for Managing Biotic and Chemical Treats to the Quality and Safety of Agro-Products, Institute of Virology and Biotechnology, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
| | - Gaojie Hong
- State Key Laboratory for Managing Biotic and Chemical Treats to the Quality and Safety of Agro-Products, Institute of Virology and Biotechnology, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
- Key Laboratory of Biotechnology in Plant Protection of Ministry of Agriculture and Rural Affairs, Key Laboratory of Biotechnology in Plant Protection of Zhejiang Province, Hangzhou 310021, China
- Correspondence: (G.H.); (Y.Z.)
| | - Ying Zhu
- State Key Laboratory for Managing Biotic and Chemical Treats to the Quality and Safety of Agro-Products, Institute of Virology and Biotechnology, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
- Correspondence: (G.H.); (Y.Z.)
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