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Ogundepo S, Chiamaka AM, Olatinwo M, Adepoju D, Aladesanmi MT, Celestine UO, Ali KC, Umezinwa OJ, Olasore J, Alausa A. The role of diosgenin in crohn’s disease. CLINICAL PHYTOSCIENCE 2022. [DOI: 10.1186/s40816-022-00338-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/10/2022] Open
Abstract
AbstractInflammatory bowel disease (IBD) is a chronic idiopathic inflammation that can grossly affect the entire gastrointestinal tract (GIT) from the mouth to the anus. Crohn’s disease is the most known type of IBD and has been the focus of attention due to its increase in prevalence worldwide. Although the etiology is yet to be elucidated, recent studies have pointed out Crohn’s disease to arise from a complex interaction between environmental influences, genetic predisposition, and altered gut microbiota, resulting in dysregulated adaptive and innate responses. The presenting hallmarks of Crohn’s disease may include weight loss, nausea, vomiting, abdominal pain, diarrhea, fever, or chills. Treatment is usually done with many approved immunosuppressive drugs and surgery. However, a promising avenue from natural compounds is a safer therapy due to its safe natural active ingredients and the strong activity it shows in the treatment and management of diseases. Diosgenin, “a major biologically active natural steroidal sapogenin found in Chinese yam,” has been widely reported as a therapeutic agent in the treatment of various classes of disorders such as hyperlipidemia, inflammation, diabetes, cancer, infection, and immunoregulation. In this review, an analysis of literature data on diosgenin employed as a therapeutic agent for the treatment of Crohn’s disease is approached, to strengthen the scientific database and curtail the dreadful impact of Crohn’s disease.
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Pretreatment eliminates throat irritation by water yam and facilitates the development of functional cookies. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.14837] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Guan L, Ju B, Zhao M, Zhu H, Chen L, Wang R, Gao H, Wang Z. Influence of drying process on furostanoside and spirostanoside profiles of Paridis Rhizoma by combination of HPLC, UPLC and UPLC-QTOF-MS/MS analyses. J Pharm Biomed Anal 2021; 197:113932. [PMID: 33618136 DOI: 10.1016/j.jpba.2021.113932] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/14/2020] [Revised: 01/18/2021] [Accepted: 01/22/2021] [Indexed: 11/16/2022]
Abstract
Drying method is one of the important factors affecting quality of traditional Chinese medicine. To study the effect of shaded drying and hot air drying on steroidal saponins of Paridis Rhizoma (PR), high performance liquid chromatography (HPLC) analysis was used to investigate the difference of Paris polyphylla var. chinensis (PPC) samples treated by different methods, and then, a rapid and reliable ultra-high performance liquid chromatography (UPLC) method was established to quantitatively analyze the content change of ten steroidal saponins. Hot air drying at 50 ℃ could obviously improve the content of polyphyllin Ⅶ, 17-hydroxygracillin and polyphyllin H, which were major steroidal saponins in PPC. Based on that, the main component changes induced by different drying methods were further analyzed using ultra-high performance liquid chromatography coupled with quadrupole time-of-flight mass spectrometry (UPLC-QTOF-MS/MS), and the structural identification of varied components revealed that hot air drying could promote the transformation of proto-pennogenyl glycosides to pennogenyl glycosides. This phenomenon was also found in other plants of genus Paris rich in diosgenyl glycosides. The present study provided a useful method for improving quality of PR and valuable information for TCM containing steroidal saponins.
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Affiliation(s)
- Liangjun Guan
- National Engineering Laboratory for Quality Control Technology of Chinese Herbal Medicine, Institute of Chinese Materia Medica, China Academy of Chinese Medical Sciences, Beijing 100700, China
| | - Boya Ju
- National Engineering Laboratory for Quality Control Technology of Chinese Herbal Medicine, Institute of Chinese Materia Medica, China Academy of Chinese Medical Sciences, Beijing 100700, China; Shanxi University of Chinese Medicine, Jinzhong 030619, China
| | - Meng Zhao
- National Engineering Laboratory for Quality Control Technology of Chinese Herbal Medicine, Institute of Chinese Materia Medica, China Academy of Chinese Medical Sciences, Beijing 100700, China; School of Pharmacy, Henan University of Chinese Medicine, Zhengzhou 450008, China
| | - Houda Zhu
- National Engineering Laboratory for Quality Control Technology of Chinese Herbal Medicine, Institute of Chinese Materia Medica, China Academy of Chinese Medical Sciences, Beijing 100700, China; School of Pharmacy, Henan University of Chinese Medicine, Zhengzhou 450008, China
| | - Liangmian Chen
- National Engineering Laboratory for Quality Control Technology of Chinese Herbal Medicine, Institute of Chinese Materia Medica, China Academy of Chinese Medical Sciences, Beijing 100700, China
| | - Rui Wang
- Shanxi University of Chinese Medicine, Jinzhong 030619, China
| | - Huimin Gao
- National Engineering Laboratory for Quality Control Technology of Chinese Herbal Medicine, Institute of Chinese Materia Medica, China Academy of Chinese Medical Sciences, Beijing 100700, China.
| | - Zhimin Wang
- National Engineering Laboratory for Quality Control Technology of Chinese Herbal Medicine, Institute of Chinese Materia Medica, China Academy of Chinese Medical Sciences, Beijing 100700, China.
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Epping J, Laibach N. An underutilized orphan tuber crop-Chinese yam : a review. PLANTA 2020; 252:58. [PMID: 32959173 PMCID: PMC7505826 DOI: 10.1007/s00425-020-03458-3] [Citation(s) in RCA: 44] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/29/2020] [Accepted: 09/11/2020] [Indexed: 05/09/2023]
Abstract
MAIN CONCLUSION The diversification of food crops can improve our diets and address the effects of climate change, and in this context the orphan crop Chinese yam shows significant potential as a functional food. As the effects of climate change become increasingly visible even in temperate regions, there is an urgent need to diversify our crops in order to address hunger and malnutrition. This has led to the re-evaluation of neglected species such as Chinese yam (Dioscorea polystachya Turcz.), which has been cultivated for centuries in East Asia as a food crop and as a widely-used ingredient in traditional Chinese medicine. The tubers are rich in nutrients, but also contain bioactive metabolites such as resistant starches, steroidal sapogenins (like diosgenin), the storage protein dioscorin, and mucilage polysaccharides. These health-promoting products can help to prevent cardiovascular disease, diabetes, and disorders of the gut microbiome. Whereas most edible yams are tropical species, Chinese yam could be cultivated widely in Europe and other temperate regions to take advantage of its nutritional and bioactive properties. However, this is a laborious process and agronomic knowledge is fragmented. The underground tubers contain most of the starch, but are vulnerable to breaking and thus difficult to harvest. Breeding to improve tuber shape is complex given the dioecious nature of the species, the mostly vegetative reproduction via bulbils, and the presence of more than 100 chromosomes. Protocols have yet to be established for in vitro cultivation and genetic transformation, which limits the scope of research. This article summarizes the sparse research landscape and evaluates the nutritional and medical applications of Chinese yam. By highlighting the potential of Chinese yam tubers, we aim to encourage the adoption of this orphan crop as a novel functional food.
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Affiliation(s)
- Janina Epping
- Institute of Plant Biology and Biotechnology, University of Muenster, Schlossplatz 8, 48143, Muenster, Germany.
| | - Natalie Laibach
- Institute for Food and Resource Economics, University of Bonn, Meckenheimer Allee 174, 53115, Bonn, Germany
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Zhang G, Gu L, Lu Z, Yuan C, Sun Y. Browning control of fresh-cut Chinese yam by edible coatings enriched with an inclusion complex containing star anise essential oil. RSC Adv 2019; 9:5002-5008. [PMID: 35514670 PMCID: PMC9060659 DOI: 10.1039/c8ra08295b] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2018] [Accepted: 02/01/2019] [Indexed: 11/21/2022] Open
Abstract
Star anise essential oil (SAEO) has a variety of antioxygenic and antimicrobial properties, and is widely used in food preservation. However, its application is still challenging due to poor water solubility and physicochemical stability. We now report that encapsulation of SAEO in hydroxypropyl-β-cyclodextrin (HPCD) enhances its water solubility, as well as its thermal, storage, and photostability. The solubility of SAEO encapsulated by HPCD was increased by 47.5 times at 45 °C, and the onset temperature of thermal volatilization was delayed by at least 200 °C. The encapsulated material is also more uniformly and more stably dispersed in xanthan gum, and is thus released in a controlled manner. Importantly, fresh-cut Chinese yam coated with xanthan gum containing encapsulated SAEO is more effectively preserved, as assessed using weight loss, L* value, browning index, and polyphenol oxidase activity. The data suggest that the encapsulated SAEO reduced the weight loss of the samples by more than 30%, and the encapsulation of HPCD increased the inhibitory effect of SAEO on browning and polyphenol oxidase activity of the samples by nearly 8 times and more than 7 times, respectively. Collectively, SAEO encapsulated in HPCD is promising as a preservative coat for fresh-cut fruits and vegetables. The encapsulation of hydroxypropyl-β-cyclodextrin improved the inhibitory effect of star anise essential oil on the browning of fresh-cut Chinese yam.![]()
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Affiliation(s)
- Guangjie Zhang
- College of Food Science and Engineering
- Jilin University
- Changchun
- China
- School of Biotechnology and Food
| | - Lingbiao Gu
- School of Biotechnology and Food
- Anyang Institute of Technology
- Anyang 455000
- China
| | - Zhifang Lu
- School of Biotechnology and Food
- Anyang Institute of Technology
- Anyang 455000
- China
| | - Chao Yuan
- School of Food Science and Engineering
- Qilu University of Technology (Shandong Academy of Sciences)
- Jinan 250353
- China
- Postdoctoral Workstation
| | - Yonghai Sun
- College of Food Science and Engineering
- Jilin University
- Changchun
- China
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Retnowati DS, Kumoro AC, Ratnawati R. Physical, thermal and functional properties of flour derived from Ubi Gembili (Dioscorea esculenta L.) tubers grown in Indonesia. POTRAVINARSTVO 2018. [DOI: 10.5219/937] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
Gembili (Dioscorea esculenta L.) tuber is one of the important food sources in term of cultural, nutritional and economic perspectives for the people in the Africa, Caribbean islands, Asia, and Oceania regions. The tubers can be eaten after being boiled, roasted, fried or cooked. However, there is lack of information on the advanced utilizations of the tubers as raw material in the manufacture of modern foods. This study aims to characterize the physical, functional and thermal properties of Gembili flour, so that this information can be used as the basis in the development of novel foods. The microstructure, crystallinity, gelatinization temperature, swelling power and solubility of the flour were determined. The electron microscope observation revealed that Gembili flour consisted of smooth surface oval granules, which were light brown in color and having 23 µm average diameter. They are comprised of polygonals or some clusters of irregular fragments. Similar to most of tuber flours, Gembili flour also exhibited B-type crystallinity with approximately 31 ±3.7% crystallinity. The gelatinization temperature of Gembili flour was high and being comparable to that of cereal flour. The enthalpy of gelatinization of Gembili flour (9.52 ±0.80 J.g-1) was comparable to that of Dioscorea alata. Unfortunately, Gembili flour exhibited low swelling power (3.90 ±0.01 g.g-1). The Gembili flour granules were highly soluble in water (11.07 ±0.05%). Based on those reported properties, Gembili flour can be a suitable raw material for the manufacture of bakery, cookies, noodle and infant foods.
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Chemical components and emulsification properties of mucilage from Dioscorea opposita Thunb. Food Chem 2017; 228:315-322. [DOI: 10.1016/j.foodchem.2017.01.151] [Citation(s) in RCA: 36] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/20/2016] [Revised: 01/21/2017] [Accepted: 01/31/2017] [Indexed: 11/24/2022]
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Abano EE, Amoah RS. Microwave and blanch-assisted drying of white yam (Dioscorea rotundata). Food Sci Nutr 2015; 3:586-96. [PMID: 26788300 PMCID: PMC4708655 DOI: 10.1002/fsn3.249] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/18/2015] [Revised: 04/29/2015] [Accepted: 05/12/2015] [Indexed: 11/17/2022] Open
Abstract
The effect of microwave and blanch pretreatments on the drying kinetics and quality of white yam (Dioscorea rotundata) was investigated. Yam cubes destined for hot air drying at temperatures 70-90°C were predried in a domestic microwave or blanched in hot water for 1-5 min. Microwave pretreatment time had a positive significant effect on drying rate but both pretreatments had a negative influence on the ascorbic acid content and the nonenzymatic browning. The optimum drying conditions were a microwave pretreatment time of 5 min and a temperature of 70°C and a blanching time of 1 min at a temperature of 80°C. Among the models fitted, the Midilli et al. and the Page models gave the best fits for yam cubes predried with microwave and blanch, respectively. The effective moisture diffusivity for microwave-assisted drying increased from 1.05 × 10(-8 )m(2 )s(-1) to 2.00 × 10(-8) m(2 )s(-1) while the hot water blanched samples decreased from 1.53 × 10(-8) to 8.81 × 10(-9 )m(2 )s(-1) with time. The study demonstrates that microwave-assisted drying could be used to enhance heat and mass transfer processes to produce better quality dried yam products.
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Affiliation(s)
- Ernest Ekow Abano
- Department of Agricultural EngineeringUniversity of Cape CoastCape CoastGhana
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Huang LL, Qiao F, Fang CF. Studies on the Microstructure and Quality of Iron Yam Slices during Combined Freeze Drying and Microwave Vacuum Drying. J FOOD PROCESS PRES 2015. [DOI: 10.1111/jfpp.12459] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Affiliation(s)
- Lue-lue Huang
- School of Applied Chemistry and Biological Technology; Shenzhen Polytechnic; Shenzhen 518055 China
| | - Fang Qiao
- School of Applied Chemistry and Biological Technology; Shenzhen Polytechnic; Shenzhen 518055 China
| | - Chang-fa Fang
- School of Applied Chemistry and Biological Technology; Shenzhen Polytechnic; Shenzhen 518055 China
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Luo Z, Wang Y, Jiang L, Xu X. Effect of nano-CaCO3-LDPE packaging on quality and browning of fresh-cut yam. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2014.09.021] [Citation(s) in RCA: 37] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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Zhang Z, Gao W, Wang R, Huang L. Changes in main nutrients and medicinal composition of Chinese yam (Dioscorea opposita) tubers during storage. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2014; 51:2535-43. [PMID: 25328193 PMCID: PMC4190238 DOI: 10.1007/s13197-012-0776-y] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 06/02/2012] [Accepted: 07/03/2012] [Indexed: 10/28/2022]
Abstract
The changes in the main nutrient and medicinal components during the storage of the Chinese yam (Dioscorea opposita) tubers were studied. The harvested tubers were stored under ambient conditions (10 °C to 18 °C, 60 % to 80 % Relative Humidity) and cold temperature and packaged conditions (4 °C, 60 % to 65 % Relative Humidity) for 45 day. The allantoin, starch, total alcohol-soluble sugar, reducing sugar, protein, and moisture contents of the samples were evaluated. Their amylase activities were also investigated. Results of ambient conditions indicated that, during storage, moisture decreased by 67.96 % to 56.51 %, and total sugars, reducing sugars, and protein increased by 6.49 % to 9.81 %, 1.7 % to 2.27 %, and 13.02 % to 14.55 %, respectively. Starch and enzyme activities increased during the early days of storage and progressively decreased, and the content of allantoin changed in volatility. The changes were more significant at cold temperatures and packaged conditions than at ambient conditions. This result suggests that after-ripening occurred in the early stages of Chinese yam tubers, which positively affected the nutritional potential of the tubers by a marked increase in nutrients. Low-temperature sweetening greatly affects the nutritional potential of tubers by a series of complicated interactions between starch and sugars at 4 °C.
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Affiliation(s)
- Zhidan Zhang
- />School of Pharmaceutical Science and Technology, Tianjin University, Tianjin, 300072 China
| | - Wenyuan Gao
- />School of Pharmaceutical Science and Technology, Tianjin University, Tianjin, 300072 China
| | - Renfang Wang
- />School of Chinese Medicine, Tianjin University of Traditional Chinese Medicine, Tianjin, 300193 China
| | - Luqi Huang
- />Institute of Chinese Matetria Medica, China Academy of Chinese Medicinal Sciences, Beijing, 100200 China
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Effect of delayed harvesting and pre-treatment methods on the antinutritional contents of trifoliate yam flour. Food Chem 2014; 146:515-20. [DOI: 10.1016/j.foodchem.2013.09.098] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2013] [Revised: 07/03/2013] [Accepted: 09/17/2013] [Indexed: 11/22/2022]
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Kwon HJ, Choi SH, Yoo CS, Choi HY, Lee SE, Park YD. Development of an analytical method for yam saponins using HPLC with pulsed amperometric detection at different column temperatures. J Sep Sci 2013; 36:690-8. [DOI: 10.1002/jssc.201200756] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/08/2012] [Revised: 10/16/2012] [Accepted: 10/24/2012] [Indexed: 11/08/2022]
Affiliation(s)
- Ha-Jeong Kwon
- Department of Preventive and Social Dentistry; Graduate School; Kyung Hee University; Hoegi-dong, Dongdaemoon-gu; Seoul South Korea
| | - Seung-Hee Choi
- Department of Preventive and Social Dentistry; Graduate School; Kyung Hee University; Hoegi-dong, Dongdaemoon-gu; Seoul South Korea
| | - Chang-Seon Yoo
- Department of Preventive and Social Dentistry; Graduate School; Kyung Hee University; Hoegi-dong, Dongdaemoon-gu; Seoul South Korea
| | - Hwa-Young Choi
- Department of Oral and maxillofacial Radiology; Graduate School; Kyung Hee University; Hoegi-dong, Dongdaemoon-gu; Seoul South Korea
| | - Soo-Eon Lee
- Department of Pediatric Dentistry; School of Dentistry; Kyung Hee University; Seoul Korea
| | - Yong-Duk Park
- Department of Preventive and Social Dentistry; Graduate School; Kyung Hee University; Hoegi-dong, Dongdaemoon-gu; Seoul South Korea
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Zhang Z, Gao W, Li X, Jiang Q, Xia Y, Wang H, Huang L, Guo L. Effect of different drying methods on the physicochemical and functional properties ofDioscorea oppositaThunb. starch. STARCH-STARKE 2012. [DOI: 10.1002/star.201200009] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
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LEE YINGCHUNG, LIN JAUTIEN, WANG CHINKUN, CHEN CHIAHSI, YANG DENGJYE. ANTIPROLIFERATIVE EFFECTS OF FRACTIONS OF FUROSTANOL AND SPIROSTANOL GLYCOSIDES FROM YAM (DIOSCOREA PSEUDOJAPONICA YAMAMOTO) AND DIOSGENIN ON CANCER AND NORMAL CELLS AND THEIR APOPTOTIC EFFECTS FOR MCF-7 CELLS. J Food Biochem 2011. [DOI: 10.1111/j.1745-4514.2010.00513.x] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/15/2022]
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XIAO HW, YAO XD, LIN H, YANG WX, MENG JS, GAO ZJ. EFFECT OF SSB (SUPERHEATED STEAM BLANCHING) TIME AND DRYING TEMPERATURE ON HOT AIR IMPINGEMENT DRYING KINETICS AND QUALITY ATTRIBUTES OF YAM SLICES. J FOOD PROCESS ENG 2011. [DOI: 10.1111/j.1745-4530.2010.00594.x] [Citation(s) in RCA: 103] [Impact Index Per Article: 7.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Liu W, Huang W, Sun W, Zhu Y, Ni J. Production of diosgenin from yellow ginger (Dioscorea zingiberensis C. H. Wright) saponins by commercial cellulase. World J Microbiol Biotechnol 2009; 26:1171-80. [PMID: 24026920 DOI: 10.1007/s11274-009-0285-y] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2009] [Accepted: 12/13/2009] [Indexed: 11/30/2022]
Abstract
A commercial cellulase was first assessed to be effective in hydrolyzing glycosyl at the C-3 and C-26 positions in steroidal saponins from yellow ginger (Dioscorea zingiberensis C. H. Wright) to diosgenin, a very important chemical in the pharmaceutical industry. The effect of different parameters on enzyme hydrolysis was further investigated by systematically varying them. The highest yield was achieved when the hydrolysis ran at 55°C and pH 5.0 with an enzyme to substrate ratio of 15 × 10(3) U/g. The biotransformed products identified using TLC and HPLC confirmed that the cellulase was capable of releasing diosgenin from steroidal saponins. Moreover, the biotransformation process was explored by LC-MS and LC-MS/MS analysis. Enzymatic hydrolysis together with 40 % of the original sulphuric acid used increased the diosgenin yield by 15.4 ± 2.7% than traditional method. Therefore, the commercial cellulase may serve as a promising tool for industrial diosgenin production and for further use in saponin modification.
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Affiliation(s)
- Wei Liu
- Department of Environmental Engineering, Peking University, The Key Laboratory of Water and Sediment Sciences, Ministry of Education, 100871, Beijing, China
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