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Han C, Zhao X, Yang L, Yao M, Zhang J, He Q, Liu J, Liu L. Extraction and Structural Analysis of Sweet Potato Pectin and Characterization of Its Gel. Polymers (Basel) 2024; 16:1977. [PMID: 39065294 PMCID: PMC11281063 DOI: 10.3390/polym16141977] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2024] [Revised: 07/07/2024] [Accepted: 07/09/2024] [Indexed: 07/28/2024] Open
Abstract
Pectin is widely used in the food and pharmaceutical industries. However, data on sweet potato pectin extraction and structural property analyses are lacking. Here, for the high-value utilization of agricultural processing waste, sweet potato residue, a byproduct of sweet potato starch processing, was used as raw material. Ammonium oxalate, trisodium citrate, disodium hydrogen phosphate, hydrochloric acid and citric acid were used as extractants for the pectin constituents, among which ammonium oxalate had a high extraction rate of sweet potato pectin, low ash content and high molecular weight. Structural and gelation analyses were conducted on ammonium oxalate-extracted purified sweet potato pectin (AMOP). Analyses showed that AMOP is a rhamnogalacturonan-I-type pectin, with a molecular weight of 192.5 kg/mol. Chemical titration and infrared spectroscopy analysis confirmed that AMOP is a low-ester pectin, and scanning electron and atomic force microscopy demonstrated its linear molecular structure. Gelation studies have revealed that Ca2+ is the key factor for gel formation, and that sucrose significantly enhanced gel hardness. The highest AMOP gel hardness was observed at pH 4, with a Ca2+ concentration of 30 mg/g, pectin concentration of 2%, and sucrose concentration of 40%, reaching 128.87 g. These results provide a foundation for sweet potato pectin production and applications.
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Affiliation(s)
- Chunmeng Han
- Shandong Food Ferment Industry Research & Design Institute, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250013, China; (C.H.); (X.Z.); (L.Y.); (M.Y.); (J.Z.); (Q.H.); (J.L.)
- School of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, China
| | - Xiangying Zhao
- Shandong Food Ferment Industry Research & Design Institute, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250013, China; (C.H.); (X.Z.); (L.Y.); (M.Y.); (J.Z.); (Q.H.); (J.L.)
- School of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, China
| | - Liping Yang
- Shandong Food Ferment Industry Research & Design Institute, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250013, China; (C.H.); (X.Z.); (L.Y.); (M.Y.); (J.Z.); (Q.H.); (J.L.)
- School of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, China
| | - Mingjing Yao
- Shandong Food Ferment Industry Research & Design Institute, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250013, China; (C.H.); (X.Z.); (L.Y.); (M.Y.); (J.Z.); (Q.H.); (J.L.)
- School of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, China
| | - Jiaxiang Zhang
- Shandong Food Ferment Industry Research & Design Institute, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250013, China; (C.H.); (X.Z.); (L.Y.); (M.Y.); (J.Z.); (Q.H.); (J.L.)
- School of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, China
| | - Qiangzhi He
- Shandong Food Ferment Industry Research & Design Institute, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250013, China; (C.H.); (X.Z.); (L.Y.); (M.Y.); (J.Z.); (Q.H.); (J.L.)
- School of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, China
| | - Jianjun Liu
- Shandong Food Ferment Industry Research & Design Institute, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250013, China; (C.H.); (X.Z.); (L.Y.); (M.Y.); (J.Z.); (Q.H.); (J.L.)
- School of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, China
| | - Liping Liu
- Shandong Food Ferment Industry Research & Design Institute, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250013, China; (C.H.); (X.Z.); (L.Y.); (M.Y.); (J.Z.); (Q.H.); (J.L.)
- School of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, China
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Feng X, Deng H, Huang L, Teng J, Wei B, Xia N, Pang B. Degradation of Cell Wall Polysaccharides during Traditional and Tank Fermentation of Chinese Liupao Tea. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:4195-4206. [PMID: 38354398 DOI: 10.1021/acs.jafc.3c07447] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/16/2024]
Abstract
The increase of polysaccharides in the dark tea pile process is thought to be connected to the cell wall polysaccharides' breakdown. However, the relationship between tea polysaccharides (TPSs) and tea cell wall polysaccharides has not been further explored. In this study, the structural changes in the cell wall polysaccharides [e.g., cellulose, hemicellulose (HC), and pectin] in Liupao tea were characterized before and after traditional fermentation and tank fermentation. Additionally, the degradation mechanism of tea cell wall polysaccharides during fermentation was assessed. The results showed that cellulose crystallinity decreased by 11.9-49.6% after fermentation. The molar ratio of monosaccharides, such as arabinose, rhamnose, and glucose in HC, was significantly reduced, and the molecular weight decreased. The esterification degree and linearity of water-soluble pectin (WSP) were reduced. TPS content increases during pile fermentation, which may be due to HC degradation and the increase in WSP caused by cell wall structure damage. Microorganisms were shown to be closely associated with the degradation of cell wall polysaccharides during fermentation according to correlation analyses. Traditional fermentation had a greater effect on the cellulose structure, while tank fermentation had a more noticeable impact on HC and WSP.
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Affiliation(s)
- Xiang Feng
- College of Light Industry and Food Engineering, Guangxi University, Nanning, Guangxi 530004, China
| | - Haichao Deng
- Baihui Pharmaceutical Group Co, Ltd, Nanning, Guangxi 530003, China
| | - Li Huang
- College of Light Industry and Food Engineering, Guangxi University, Nanning, Guangxi 530004, China
| | - Jianwen Teng
- College of Light Industry and Food Engineering, Guangxi University, Nanning, Guangxi 530004, China
| | - Baoyao Wei
- College of Light Industry and Food Engineering, Guangxi University, Nanning, Guangxi 530004, China
| | - Ning Xia
- College of Light Industry and Food Engineering, Guangxi University, Nanning, Guangxi 530004, China
| | - Bowen Pang
- College of Light Industry and Food Engineering, Guangxi University, Nanning, Guangxi 530004, China
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Lv D, Chen F, Yang X, Yin L, Rashid MT, Li Y. Spontaneous gelation behaviors and mechanism of Ficus awkeotsang Makino pectin. Int J Biol Macromol 2023; 247:125712. [PMID: 37422243 DOI: 10.1016/j.ijbiomac.2023.125712] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2023] [Revised: 06/07/2023] [Accepted: 06/25/2023] [Indexed: 07/10/2023]
Abstract
Ficus awkeotsang Makino (jelly fig) can produce edible gels by rubbing its seeds in water at room temperature in which pectin is considered as the main gelling component. However, the spontaneous gelation mechanism of Ficus awkeotsang Makino (jelly fig) pectin (JFSP) is still unclear. This study aimed to reveal the structure, physicochemical properties, and spontaneous gelation behaviors and mechanism of JFSP. JFSP was first obtained by water extraction and alcohol precipitation method, with a pectin yield of 13.25 ± 0.42 % (w/w), weight-average molar mass (Mw) of 111.26 kDa, and methoxylation degree (DM) of 26.8 %. Analysis of monosaccharide compositions showed that JFSP was composed of 87.8 % galactose acid, indicating a high percentage of galacturonic acid blocks. Measurement on the gelling capacity suggested that JFSP gels can be easily formed by simply dispersing the pectin in water at room temperature without adding any co-solutes or metal ions. Gelation force analysis indicated that hydrogen bonding, hydrophobic interactions, and electrostatic interactions were the main factors contributing to gel formation. At 1.0 % (w/v) of pectin concentration, JFSP gels exhibited relatively high gel hardness (72.75 ± 1.15 g) and good thermal and freeze-thawing stability. Overall, these findings highlight the potential application of JFSP as a promising commercial pectin resource.
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Affiliation(s)
- Dingyang Lv
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, Henan 450001, PR China
| | - Fusheng Chen
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, Henan 450001, PR China.
| | - Xi Yang
- Department of Food Science and Technology, Tokyo University of Marine Science and Technology, Japan
| | - Lijun Yin
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, Henan 450001, PR China; College of Food Science and Nutritional Engineering, China Agricultural University, PO Box 40, 17 Qinghuadonglu, Haidian, Beijing 100083, PR China
| | - Muhammad Tayyab Rashid
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, Henan 450001, PR China
| | - Yafei Li
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, Henan 450001, PR China
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Niu H, Dou Z, Hou K, Wang W, Chen X, Chen X, Chen H, Fu X. A critical review of RG-I pectin: sources, extraction methods, structure, and applications. Crit Rev Food Sci Nutr 2023:1-21. [PMID: 37114929 DOI: 10.1080/10408398.2023.2204509] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/29/2023]
Abstract
In recent years, RG-I pectin isolated by low-temperature alkaline extraction methods has attracted the attention of a large number of researchers due to its huge health benefits. However, studies on other applications of RG-I pectin are still lacking. In this study, we summarized the sources (e.g. potato pulp, sugar beet pulp, okra, apple pomace, citrus peel, pumpkin, grapefruit, ginseng, etc.), extraction methods, fine structure and applications of RG-I pectin in physiological activities (e.g. anti-cancer, anti-inflammatory, anti-obesity, anti-oxidation, immune regulation, prebiotics, etc.), emulsions, gels, etc. These neutral sugar side chains not only endow RG-I pectin with various physiological activities but the entanglement and cross-linking of these side chains also endow RG-I pectin with excellent emulsifying and gelling properties. We believe that this review can not only provide a comprehensive reading for new workers interested in RG-I pectin, but also provide a valuable reference for future research directions of RG-I pectin.
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Affiliation(s)
- Hui Niu
- SCUT-Zhuhai Institute of Modern Industrial Innovation, School of Food Science and Engineering, South China University of Technology, Guangzhou, PR China
| | - Zuman Dou
- Microbiome Medicine Center, Department of Laboratory Medicine, Zhujiang Hospital, Southern Medical University, Guangzhou, PR China
| | - Keke Hou
- Hainan University-HSF/LWL Collaborative Innovation Laboratory, School of Food Science and Engineering, Hainan University, Haikou, PR China
| | - Wenduo Wang
- School of Food Science and Technology, Guangdong Ocean University, Yangjiang, PR China
| | - Xianxiang Chen
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, PR China
| | - Xianwei Chen
- Department of Food Science, University of Massachusetts, Amherst, Massachusetts, USA
| | - Haiming Chen
- Hainan University-HSF/LWL Collaborative Innovation Laboratory, School of Food Science and Engineering, Hainan University, Haikou, PR China
| | - Xiong Fu
- SCUT-Zhuhai Institute of Modern Industrial Innovation, School of Food Science and Engineering, South China University of Technology, Guangzhou, PR China
- Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou, PR China
- Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou, PR China
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5
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Effects of enzymolysis method on the preparation of peptides from wheat flour. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101956] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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Chen F, Chen Y, Wang Y, Ding S, Qin Y, Jiang L, Wang R. High pressure processing improves the texture quality of fermented minced pepper by maintaining pectin characteristics during storage. J Food Sci 2022; 87:2427-2439. [PMID: 35590481 DOI: 10.1111/1750-3841.16182] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2021] [Revised: 04/04/2022] [Accepted: 04/20/2022] [Indexed: 11/28/2022]
Abstract
Texture quality affects the sensory and market acceptance of fermentation minced pepper (FMP), but it will deteriorate during storage. Thus, high pressure processing (HPP) and thermal pasteurization (TP) were used to improve the texture quality of FMP during storage. The results showed that variations in texture quality and pectin characteristics under HPP and TP treatments were similar during storage. The hardness, cell wall material (CWM) and sodium carbonate-soluble pectin (SSP) content, water-soluble pectin (WSP) molecular weight (Mw ) decreased, while WSP content and sodium chelate-soluble pectin (CSP) Mw increased after storage. HPP-treated FMP showed higher hardness (66.64-85.95 N) than that in TP-treated one (57.23-62.72 N) during storage. Rhamnose (Rha), arabinose, mannose, and glucose were the crucial compositions in three pectins, and their total molar ratios, respectively, reached 89.19% and 87.97% after HPP and TP treatment. However, the molar ratio of most monosaccharide in three pectins decreased after storage. Atomic force microscope images indicated the short chains and branch structures increased but aggregates decreased in most pectin components during storage. Pearson correlation analysis demonstrated FMP hardness was extremely (p < 0.01) positively correlated with CWM and SSP content, and extremely (p < 0.01) negatively correlated with WSP content. Compared to TP treatment, HPP presented higher hardness, SSP content and Mw , Rha content, CSP Mw , and lower WSP content during storage. Hence, HPP was an effective method to improve the texture quality of FMP by maintaining pectin characteristics during storage. PRACTICAL APPLICATION: Softening is one of the main factors affecting market value and consumer preferences for FMP, and it is closely related to the modification and depolymerization of pectin. Changes of texture quality and pectin properties in HPP- and TP-treated FMP during storage were assessed, including hardness, the content, monosaccharide compositions, Mw distribution, and nanostructure of WSP, SSP, and CSP. Compared to TP treatment, HPP could effectively improve the texture quality of FMP by inhibiting pectin degradation during storage. All the findings presented in this study would help to provide new insights into regulating the texture quality of FMP.
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Affiliation(s)
- Fei Chen
- College of Food Science and Technology, Hunan Agricultural University, Changsha, China
| | - Yuyu Chen
- College of Food Science and Technology, Hunan Agricultural University, Changsha, China
| | - Yingrui Wang
- College of Food Science and Technology, Hunan Agricultural University, Changsha, China
| | - Shenghua Ding
- Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Changsha, China
| | - Yeyou Qin
- Hunan Tantanxiang Food Biotechnology Co., Ltd, Changsha, China
| | - Liwen Jiang
- College of Food Science and Technology, Hunan Agricultural University, Changsha, China
| | - Rongrong Wang
- College of Food Science and Technology, Hunan Agricultural University, Changsha, China
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Wang J, Wang L, Zhou H, Liang XD, Zhang MT, Tang YX, Wang JH, Mao JL. The isolation, structural features and biological activities of polysaccharide from Ligusticum chuanxiong: A review. Carbohydr Polym 2021; 285:118971. [DOI: 10.1016/j.carbpol.2021.118971] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/21/2021] [Revised: 11/24/2021] [Accepted: 11/30/2021] [Indexed: 02/07/2023]
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Documentation of Commonly Used Ethnoveterinary Medicines from Wild Plants of the High Mountains in Shimla District, Himachal Pradesh, India. HORTICULTURAE 2021. [DOI: 10.3390/horticulturae7100351] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
The aim of current study is to provide a significant traditional knowledge on wild medicines used for ethnoveterinary purposes in the rural area of Maraog region in district Shimla. The medicinal plants have played a significant role in the treatment of human as well as animal’s diseases. The rural people of the Maraog region were interviewed through a questionnaire and extensive field surveys were conducted from June 2020 to July 2021. The discussion, observations and interviews were conducted in study site and included 96 informants. The information gathered from the residents is presented in a table format and includes scientific and local names, different parts used, diseases treated and mode administration. The most commonly used taxa are calculated with used value. The study revealed 100 plants in which trees (7), shrubs (26), herbs (56), ferns (5), grasses (3) and climbers (3) were identified. The most commonly documented livestock diseases were found to be hoof infections, eyes infections, poisoning and skin infections. In the current study, the Rosaceae family was reported as being the highest number (11), followed by Asteraceae (10) and then Lamiaceae (6). It was found that leaves, roots, flowers and fruits are the commonly used parts for ethnoveterinary medications. The phytochemicals present in the plant, such as alkaloids, sterols, glycosides, flavonoids, lignin, coumarins and terpenoids, etc., may be responsible for their medicinal properties. In this documentation, it was observed that the younger generation does not have good knowledge of medicinal plants as compared to the older ones. Therefore, it is necessary to preserve the traditional knowledge of these medicinal plants before their permanent loss. The documentation and conservation of medicinal plants can be a good start for novel phytopharmacological research in the veterinary field.
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Therapeutic Uses of Wild Plants by Rural Inhabitants of Maraog Region in District Shimla, Himachal Pradesh, India. HORTICULTURAE 2021. [DOI: 10.3390/horticulturae7100343] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
Abstract
The main aim of this study is to document important ethnomedicinal plants from the Maraog region, located in the district of Shimla in Himachal Pradesh, India. A total of 110 medicinal plant species belonging to 102 genera and 57 families were reported from the study site. All of the species were collected from wild habitats. The rural people of the Maraog region were surveyed through interview methods, group discussions, and participatory observations. In the current study, data were collected from 88 informants through the snowball method. A total of 110 plant species were collected from the study area, including 64 herbs, 24 shrubs, 9 trees, 5 climbers, 3 grasses, and 5 ferns. Most of the plant species, reported from the study area, belong to the Rosaceae and Asteraceae families, each contributing 12 plant species, followed by the Lamiaceae family with 6 plant species. The most used part of the plant in the preparation of herbal medications is the leaves, which have been reported in 62 plants, followed by roots in 14 plants, and flowers and other aerial parts in 9 plants. The ethnomedicinal data were analyzed using “Use Value,” a statistical quantitative method, with Artemisia vestita having the highest use value (1.00), followed by Cannabis sativa (0.79), Rhododendron arboreum (0.79), and Datura stramonium (0.71). Older people were found to have a vast knowledge of wild medicinal plants, while the younger generation’s knowledge was lacking. As a result, traditional knowledge about the use of plants as a source of medicine has decreased day-by-day. Therefore, there is a need to document traditional ethnobotanical knowledge. The data could serve as a basis for research by pharmacological and nutraceutical industries for the development of novel drugs.
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Kumar M, Radha, Devi H, Prakash S, Rathore S, Thakur M, Puri S, Pundir A, Bangar SP, Changan S, Ilakiya T, Samota MK, Damale RD, Singh S, Berwal MK, Dhumal S, Bhoite AG, Sharma A, Senapathy M, Bhushan B, Maurya VK, Asha, Natta S, Amarowicz R, Mekhemar M. Ethnomedicinal Plants Used in the Health Care System: Survey of the Mid Hills of Solan District, Himachal Pradesh, India. PLANTS (BASEL, SWITZERLAND) 2021; 10:1842. [PMID: 34579373 PMCID: PMC8467016 DOI: 10.3390/plants10091842] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/17/2021] [Revised: 09/02/2021] [Accepted: 09/03/2021] [Indexed: 11/16/2022]
Abstract
The study was performed in the mid hills of the Dharampur region in Solan district of Himachal Pradesh, India. At the study site, a total of 115 medicinal plants were documented (38 trees, 37 herbs, 34 shrubs, 5 climbers, 1 fern, and 1 grass). In the study region, extensive field surveys were performed between March 2020 and August 2021. Indigenous knowledge of wild medicinal plants was collected through questionnaires, discussions, and personal interviews during field trips. Plants with their correct nomenclature were arranged by botanical name, family, common name, habitat, parts used, routes used, and diseases treated. In the present study, the predominant family was Rosaceae, which represented the maximum number of plant species, 10, followed by Asteraceae and Lamiaceae, which represented 8 plant species. The rural inhabitants of the Dharampur region in the Solan district have been using local plants for primary health care and the treatment of various diseases for a longer time. However, information related to the traditional knowledge of medicinal plants was not documented. The rural inhabitants of the Dharampur region reported that the new generation is not so interested in traditional knowledge of medicinal plants due to modernization in society, so there is an urgent need to document ethnomedicinal plants before such knowledge becomes inaccessible and extinct.
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Affiliation(s)
- Manoj Kumar
- Chemical and Biochemical Processing Division, ICAR-Central Institute for Research on Cotton Technology, Mumbai 400019, India
| | - Radha
- School of Biological and Environmental Sciences, Shoolini University of Biotechnology and Management Sciences, Solan 173229, India; (H.D.); (S.P.); (S.R.); (M.T.); (S.P.)
| | - Himani Devi
- School of Biological and Environmental Sciences, Shoolini University of Biotechnology and Management Sciences, Solan 173229, India; (H.D.); (S.P.); (S.R.); (M.T.); (S.P.)
| | - Suraj Prakash
- School of Biological and Environmental Sciences, Shoolini University of Biotechnology and Management Sciences, Solan 173229, India; (H.D.); (S.P.); (S.R.); (M.T.); (S.P.)
| | - Sonia Rathore
- School of Biological and Environmental Sciences, Shoolini University of Biotechnology and Management Sciences, Solan 173229, India; (H.D.); (S.P.); (S.R.); (M.T.); (S.P.)
| | - Mamta Thakur
- School of Biological and Environmental Sciences, Shoolini University of Biotechnology and Management Sciences, Solan 173229, India; (H.D.); (S.P.); (S.R.); (M.T.); (S.P.)
| | - Sunil Puri
- School of Biological and Environmental Sciences, Shoolini University of Biotechnology and Management Sciences, Solan 173229, India; (H.D.); (S.P.); (S.R.); (M.T.); (S.P.)
| | - Ashok Pundir
- School of Mechanical and Civil Engineering, Shoolini University of Biotechnology and Management Sciences, Solan 173229, India;
| | - Sneh Punia Bangar
- Department of Food, Nutrition and Packaging Sciences, Clemson University, Clemson, SC 29634, USA;
| | - Sushil Changan
- Division of Crop Physiology, Biochemistry and Post-Harvest Technology, ICAR-Central Potato Research Institute, Shimla 171001, India;
| | - Tamilselvan Ilakiya
- Department of Vegetable Science, Tamil Nadu Agricultural University, Coimbatore 641003, India;
| | - Mahesh Kumar Samota
- HCP Division, ICAR-Central Institute of Post-Harvest Engineering and Technology, Abohar 152116, India;
| | - Rahul D. Damale
- ICAR—National Research Centre on Pomegranate, Solapur 413255, India;
| | - Surinder Singh
- Dr. S.S. Bhatnagar University Institute of Chemical Engineering and Technology, Panjab University, Chandigarh 160014, India;
| | - Mukesh K. Berwal
- Division of Crop Improvement, ICAR—Central Institute for Arid Horticulture, Bikaner 334006, India;
| | - Sangram Dhumal
- Division of Horticulture, RCSM College of Agriculture, Kolhapur 416004, India;
| | - Anilkumar G. Bhoite
- Department of Agricultural Botany, RCSM College of Agriculture, Kolhapur 416004, India;
| | - Anshu Sharma
- Department of Food Science and Technology, Dr. Y.S. Parmar University of Horticulture and Forestry, Nauni 173230, India;
| | - Marisennayya Senapathy
- Department of Rural Development and Agricultural Extension, College of Agriculture, Wolaita Sodo University, Wolaita Sodo P.O. Box 138, Ethiopia;
| | - Bharat Bhushan
- ICAR—Indian Institute of Maize Research, Ludhiana 141004, India;
| | - Vineet Kumar Maurya
- Department of Botany and Microbiology, H.N.B. Garhwal University, Srinagar 246174, India; (V.K.M.); (A.)
| | - Asha
- Department of Botany and Microbiology, H.N.B. Garhwal University, Srinagar 246174, India; (V.K.M.); (A.)
| | - Suman Natta
- ICAR—National Research Centre for Orchids, Pakyong 737106, India;
| | - Ryszard Amarowicz
- Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, 10-748 Olsztyn, Poland;
| | - Mohamed Mekhemar
- Clinic for Conservative Dentistry and Periodontology, School of Dental Medicine, Christian Albrecht’s University, 24105 Kiel, Germany
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Prakash S, Radha, Kumar M, Kumari N, Thakur M, Rathour S, Pundir A, Sharma AK, Bangar SP, Dhumal S, Singh S, Thiyagarajan A, Sharma A, Sharma M, Changan S, Sasi M, Senapathy M, Pradhan PC, Garg NK, Ilakiya T, Nitin M, Abdel-Daim MM, Puri S, Natta S, Dey A, Amarowicz R, Mekhemar M. Plant-Based Antioxidant Extracts and Compounds in the Management of Oral Cancer. Antioxidants (Basel) 2021; 10:1358. [PMID: 34572990 PMCID: PMC8466097 DOI: 10.3390/antiox10091358] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2021] [Revised: 08/19/2021] [Accepted: 08/21/2021] [Indexed: 12/11/2022] Open
Abstract
Oral cancer continues to be a leading cause of death worldwide, and its prevalence is particularly high in developing countries, where people chew tobacco and betel nut on a regular basis. Radiation-, chemo-, targeted-, immuno-, and hormone-based therapies along with surgery are commonly used as part of a treatment plan. However, these treatments frequently result in various unwanted short- to long-term side effects. As a result, there is an urgent need to develop treatment options for oral cancer that have little or no adverse effects. Numerous bioactive compounds derived from various plants have recently attracted attention as therapeutic options for cancer treatment. Antioxidants found in medicinal plants, such as vitamins E, C, and A, reduce damage to the mucosa by neutralizing free radicals found in various oral mucosal lesions. Phytochemicals found in medicinal plants have the potential to modulate cellular signalling pathways that alter the cellular defence mechanisms to protect normal cells from reactive oxygen species (ROS) and induce apoptosis in cancer cells. This review aims to provide a comprehensive overview of various medicinal plants and phytoconstituents that have shown the potential to be used as oral cancer therapeutics.
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Affiliation(s)
- Suraj Prakash
- School of Biological and Environmental Sciences, Shoolini University of Biotechnology and Management Sciences, Solan 173229, India; (S.P.); (N.K.); (M.T.); (S.R.); (S.P.)
| | - Radha
- School of Biological and Environmental Sciences, Shoolini University of Biotechnology and Management Sciences, Solan 173229, India; (S.P.); (N.K.); (M.T.); (S.R.); (S.P.)
| | - Manoj Kumar
- Chemical and Biochemical Processing Division, ICAR—Central Institute for Research on Cotton Technology, Mumbai 400019, India
| | - Neeraj Kumari
- School of Biological and Environmental Sciences, Shoolini University of Biotechnology and Management Sciences, Solan 173229, India; (S.P.); (N.K.); (M.T.); (S.R.); (S.P.)
| | - Mamta Thakur
- School of Biological and Environmental Sciences, Shoolini University of Biotechnology and Management Sciences, Solan 173229, India; (S.P.); (N.K.); (M.T.); (S.R.); (S.P.)
| | - Sonia Rathour
- School of Biological and Environmental Sciences, Shoolini University of Biotechnology and Management Sciences, Solan 173229, India; (S.P.); (N.K.); (M.T.); (S.R.); (S.P.)
| | - Ashok Pundir
- School of Mechanical and Civil Engineering, Shoolini University of Biotechnology and Management Sciences, Solan 173229, India;
| | - Abhishek Kumar Sharma
- School of Pharmaceutical Sciences, Shoolini University of Biotechnology and Management Sciences, Solan 173229, India;
| | - Sneh Punia Bangar
- Department of Food, Nutrition, & Packaging Sciences, Clemson University, Clemson, SC 29634, USA;
| | - Sangram Dhumal
- Division of Horticulture, RCSM College of Agriculture, Kolhapur 416004, India;
| | - Surinder Singh
- Dr. S.S. Bhatnagar University Institute of Chemical Engineering and Technology, Panjab University, Chandigarh 160014, India;
| | - Anitha Thiyagarajan
- Department of Postharvest Technology, Horticultural College and Research Institute, Periyakulam 625604, India;
| | - Anshu Sharma
- Department of Food Science and Technology, Dr. Y.S. Parmar University of Horticulture and Forestry, Nauni 173230, India;
| | - Munisha Sharma
- Sri Shankara Cancer Hospital and Research Centre, Bengaluru 560004, India;
| | - Sushil Changan
- Division of Crop Physiology, Biochemistry and Post-Harvest Technology, ICAR-Central Potato Research Institute, Shimla 171001, India;
| | - Minnu Sasi
- Division of Biochemistry, ICAR—Indian Agricultural Research Institute, New Delhi 110012, India;
| | - Marisennayya Senapathy
- Department of Rural Development and Agricultural Extension, College of Agriculture, Wolaita Sodo University, Wolaita Sodo, SNNPR, Ethiopia;
| | - Prakash Chandra Pradhan
- Division of Agricultural Chemicals, ICAR—Indian Agricultural Research Institute, New Delhi 110012, India;
| | - Nitin Kumar Garg
- Division of Biochemistry, Sri Karan Narendra Agriculture University, Jobner 303329, India;
| | - Tamilselvan Ilakiya
- Department of Vegetable Science, Tamil Nadu Agricultural University, Coimbatore 641003, India;
| | - Mukesh Nitin
- Department of Tech. Biosciences, Digianalix, South Samaj Street, Tharpakhna, Ranchi 834001, India;
| | - Mohamed M. Abdel-Daim
- Pharmacy Program, Department of Phamaceutical Sciences, Batterjee Medical College, P.O. Box 6231, Jeddah 21442, Saudi Arabia;
- Pharmacology Department, Faculty of Veterinary Medicine, Suez Canal University, Ismailia 41522, Egypt
| | - Sunil Puri
- School of Biological and Environmental Sciences, Shoolini University of Biotechnology and Management Sciences, Solan 173229, India; (S.P.); (N.K.); (M.T.); (S.R.); (S.P.)
| | - Suman Natta
- ICAR—National Research Centre for Orchids, Pakyong 737106, India;
| | - Abhijit Dey
- Department of Life Sciences, Presidency University, 86/1 College Street, Kolkata 700073, India;
| | - Ryszard Amarowicz
- Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, 10-748 Olsztyn, Poland;
| | - Mohamed Mekhemar
- Clinic for Conservative Dentistry and Periodontology, School of Dental Medicine, Christian-Albrecht’s University, 24105 Kiel, Germany
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