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Akbari M, Moardi S, Piri H, Amiri R, Aliaqabozorg F, Afraz ES. The identification of active compounds and therapeutic properties of fermented and non-fermented red sorghum for the treatment of Alzheimer's dementia. Exp Gerontol 2024; 192:112459. [PMID: 38740315 DOI: 10.1016/j.exger.2024.112459] [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: 03/28/2024] [Revised: 05/06/2024] [Accepted: 05/10/2024] [Indexed: 05/16/2024]
Abstract
Sorghum is a promising treatment for Alzheimer's disease (AD), due to its rich antioxidant and anti-inflammatory qualities. Fermentation may also affect nutritional values. Therefore, the purpose of this study was to discover the phenolic and flavonoid chemicals found in both fermented and non-fermented red sorghum, as well as their potential therapeutic uses for AD. L. fermentum, and L. reuteri, and/or L. plantarum and L. casei were used to ferment samples of sorghum. The rats were grouped into five groups, healthy animals, and rats with Alzheimer's receiving 200 mg/kg of saline, non-fermented sorghum, and fermented sorghum fermented with L. fermentum and L. reuteri, as well as L. plantarum and L. casei. Various assessments were conducted, including evaluations of behavioral responses, antioxidant responses, inflammatory responses, acetylcholine levels and acetylcholine esterase, and bacterial populations in stool. P-hydroxybenzoic acid, eriodictyo naringenin, and apigenin were significantly higher in fermented samples, while glycerols were higher in non-fermented samples. The induction of Alzheimer's led to decrease step-through latency, time in target zone, FRAP, acetylcholine levels, Bifidobacterium population and lactobacillus population, while increased escape latency, platform location latency, MDA levels, IL-6, TNF-α, acetylcholine esterase, and coliform population (P = 0.001). The administration of both non-fermented sorghum and fermented sorghum demonstrated the potential to reverse the effects of AD, with a notably higher efficacy observed in the fermented samples compared to the non-fermented ones. In conclusion, fermentation exerted significant effects on the bioactive compounds the administration of fermented sorghum resulted in improved behavioral responses, characterized by a reduction in oxidation, inflammation and microbial population.
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Affiliation(s)
- Mohsen Akbari
- Department of Animal Science, Faculty of Agriculture, Razi University, Kermanshah, Iran.
| | - Salar Moardi
- Department of Chemical Engineering, Faculty of Engineering, Razi University, Kermanshah, Iran
| | - Homeyra Piri
- Faculty of Engineering, Free University of Bozen-Bolzano, I-39100 Bolzano, Italy
| | - Roonak Amiri
- Department of Chemical Engineering, Faculty of Engineering, Razi University, Kermanshah, Iran
| | - Farzaneh Aliaqabozorg
- Faculty of Dentistry, Tehran Medical Sciences, Islamic Azad University, Tehran, Iran
| | - Elham Sadat Afraz
- Department of Oral Medicine, Dental School, Semnan University of Medical Sciences, Semnan, Iran.
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2
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de Oliveira LDL, de Alencar Figueiredo LF. Sorghum phytonutrients and their health benefits: A systematic review from cell to clinical trials. J Food Sci 2024. [PMID: 38517029 DOI: 10.1111/1750-3841.17011] [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: 08/16/2023] [Revised: 01/26/2024] [Accepted: 02/14/2024] [Indexed: 03/23/2024]
Abstract
Sorghum is key for global food security due to its genetic variability, resilience, and rich phytonutrient content, which are linked to numerous health benefits. A systematic review assessed the health effects of sorghum by analyzing cell (n = 22), animal (n = 20), and human (n = 7) studies across antioxidant, anti-inflammatory, obesity, cancer, cardiovascular, and diabetes outcomes. This review, involving 42 papers and 177 researchers from 12 countries, collected data from sorghum accessions (acc) and significant effects. Studies used 68 identified and 8 unidentified sorghums, 57% red (n = 20), brown (n = 5), and black (n = 17) pericarp colors, and evaluated whole (n = 31), brans (n = 11), and decorticated grains (n = 2). Colored sorghum, richer in phenolic compounds, especially 3-deoxyanthocyanins and tannins, inhibited cancer cell activities, including proliferation, tumor growth, and ROS activity, and promoted cell cycle arrest and apoptosis. Sorghum elevated HO1 and eNOS expression for cardiovascular, health-reduced platelet aggregation, and modulated platelet microparticles. They also suppressed inflammation markers and decreased lipid accumulation. Animal studies indicated sorghum's potential across antioxidant capacity, cancer and inflammation mitigation, and lipid and glucose metabolism. Translating these findings to human scenarios requires caution, especially considering cell studies do not fully represent polyphenol metabolism. Human studies provided mixed results, indicating antioxidant and potential anti-inflammatory benefits and nuanced effects on glucose and lipid metabolism. The main risks of bias highlighted challenges in quantifying phytonutrients, identifying sorghum acc features, and lack of assessors blinding. Nonetheless, sorghum emerges as a promising functional food for countering chronic diseases in Western diets.
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Affiliation(s)
- Lívia de Lacerda de Oliveira
- Department of Nutrition, Faculty of Health Sciences, University of Brasília (UnB), Campus Darcy Ribeiro, Brasília, Federal District, Brazil
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3
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Stefoska-Needham A. Sorghum and health: An overview of potential protective health effects. J Food Sci 2024. [PMID: 38407549 DOI: 10.1111/1750-3841.16978] [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: 07/28/2023] [Revised: 01/18/2024] [Accepted: 01/19/2024] [Indexed: 02/27/2024]
Abstract
Whole-grain sorghum foods may elicit health-promoting effects when consumed regularly in the diet. This review discusses key functional sorghum grain constituents, including dietary fiber, slowly digestible and resistant starches, lipids, and phytochemicals and their effects on metabolic processes that are associated with the development of chronic diseases, such as heart disease and diabetes. Currently, the range of sorghum food products available to consumers is limited globally, hindering the potential consumer benefits. A collaborative effort to innovate new product developments is therefore needed, with a focus on processing methods that help to retain the grain's favorable nutritive, health-enhancing, and sensory attributes. Evidence for sorghum's purported health effects, together with evidence of impacts of processing on different sorghum foods, are presented in this review to fully elucidate the potential of sorghum grain to confer health benefits to humans.
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Affiliation(s)
- Anita Stefoska-Needham
- School of Medical, Indigenous and Health Sciences, University of Wollongong, Wollongong, Australia
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4
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Liu Y, Xiao X, Wang Z, Shan X, Liu G, Wei B. Metabolomic analysis of black sesame seeds: Effects of processing and active compounds in antioxidant and anti-inflammatory properties. Food Res Int 2024; 176:113789. [PMID: 38163704 DOI: 10.1016/j.foodres.2023.113789] [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: 10/17/2023] [Revised: 11/23/2023] [Accepted: 12/02/2023] [Indexed: 01/03/2024]
Abstract
Black sesame seeds (BSS) have been recognized as a functional food due to their nutritional and therapeutic value for many years. In China, BSS is traditionally processed and consumed through two methods, namely, nine steaming nine sun-drying and stir-frying. The present study aimed to evaluate the effects of these processing techniques on the antioxidant and anti-inflammatory activities of BSS. UPLC-QTOF/MS was used for untargeted metabolomics to analyze the composition changes. The results indicated that the different samples had good antioxidant and anti-inflammatory activities, but thermal treatment reduced their activities. Untargeted metabolomics identified a total of 196 metabolites. Molecular docking studies targeting proteins associated with inflammation (iNOS) demonstrated that compounds acting as inhibitors were significantly reduced under both treatments. These results indicate that both nine steaming nine sun-drying and stir-frying lead to substantial loss of antioxidant, anti-inflammatory, and bioactive metabolites in BSS, which provides an important reference for its rational utilization.
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Affiliation(s)
- Yu Liu
- School of Pharmacy, China Medical University, No.77 Puhe Road, Shenyang 110122, PR China
| | - Xia Xiao
- School of Pharmacy, China Medical University, No.77 Puhe Road, Shenyang 110122, PR China
| | - Ziwei Wang
- School of Pharmacy, China Medical University, No.77 Puhe Road, Shenyang 110122, PR China
| | - Xiao Shan
- School of Pharmacy, China Medical University, No.77 Puhe Road, Shenyang 110122, PR China
| | - Guojie Liu
- Department of Chemistry, School of Forensic Medicine, China Medical University, No.77 Puhe Road, Shenyang 110122, PR China.
| | - Binbin Wei
- School of Pharmacy, China Medical University, No.77 Puhe Road, Shenyang 110122, PR China.
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5
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Wang Y, Gao H, Guo Z, Peng Z, Li S, Zhu Z, Grimi N, Xiao J. Free and Bound Phenolic Profiles and Antioxidant Activities in Melon ( Cucumis melo L.) Pulp: Comparative Study on Six Widely Consumed Varieties Planted in Hainan Province. Foods 2023; 12:4446. [PMID: 38137250 PMCID: PMC10742615 DOI: 10.3390/foods12244446] [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: 11/16/2023] [Revised: 12/03/2023] [Accepted: 12/08/2023] [Indexed: 12/24/2023] Open
Abstract
Bound phenolic compounds in the melon pulp have seldom been investigated. This study revealed considerable differences in the total phenolic content (TPC) and antioxidant activity of the free and bound phenolic extracts in the pulps of six melon varieties from Hainan Province, China. Naixiangmi and Yugu demonstrated the highest free TPC, while Meilong showed the highest bound and total TPC and antioxidant activity. UHPLC-QQQ-MS identified and quantified 30 phenolic compounds. The melon cultivars markedly differed in the amount and content of their free and bound phenolic compounds. Xizhoumi No. 25 and Meilong afforded the most phenolic compounds. Hongguan emerged with the highest free phenolic compound content and total content of phenolic compounds; however, Meilong possessed the highest bound phenolic compound content. Hierarchical cluster analysis divided the melon varieties into four different taxa. The present study provides a scientific basis for developing the health-promoting effects of melon pulp.
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Affiliation(s)
- Yuxi Wang
- Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Key Laboratory of Seafood Processing of Haikou School of Food Science and Engineering, Hainan University, Haikou 570228, China
| | - Heqi Gao
- Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Key Laboratory of Seafood Processing of Haikou School of Food Science and Engineering, Hainan University, Haikou 570228, China
| | - Zhiqiang Guo
- School of Marine Science and Engineering, Hainan University, Haikou 570228, China
| | - Ziting Peng
- Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Key Laboratory of Seafood Processing of Haikou School of Food Science and Engineering, Hainan University, Haikou 570228, China
| | - Shuyi Li
- National R&D Center for Se-Rich Agricultural Products Processing, Hubei Engineering Research Center for Deep Processing of Green Se-Rich Agricultural Products, School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; (S.L.)
| | - Zhenzhou Zhu
- National R&D Center for Se-Rich Agricultural Products Processing, Hubei Engineering Research Center for Deep Processing of Green Se-Rich Agricultural Products, School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; (S.L.)
| | - Nabil Grimi
- Centre de Recherche Royallieu, Université de Technologie de Compiègne, Sorbonne Universités, CS 60319, 60203 Compiègne CEDEX, France
| | - Juan Xiao
- Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Key Laboratory of Seafood Processing of Haikou School of Food Science and Engineering, Hainan University, Haikou 570228, China
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Xiao Z, Li D, Huang D, Huo J, Wu H, Sui X, Zhang Y. Non-extractable polyphenols from blue honeysuckle fruit pomace with strong antioxidant capacity: Extraction, characterization, and their antioxidant capacity. Food Res Int 2023; 174:113495. [PMID: 37986497 DOI: 10.1016/j.foodres.2023.113495] [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: 05/11/2023] [Revised: 09/13/2023] [Accepted: 09/22/2023] [Indexed: 11/22/2023]
Abstract
The aim of this study was to investigate a more practical method for obtaining non-extractable polyphenols (NEPPs) from blue honeysuckle fruit pomace. Three methods, namely acid, alkaline, and enzymatic hydrolysis, were utilized to extract NEPPs. The findings indicated that alkaline hydrolysis was the most effective method for releasing NEPPs, which demonstrated higher levels of total flavonoid content (TFC) and total phenolic content (TPC) from blue honeysuckle fruit pomace. Additionally, higher TPC and TFC levels were related to a stronger antioxidant capacity. Qualitative and quantitative analysis using HPLC-HR-TOF-MS/MS revealed that acid hydrolysis resulted in a greater concentration of certain phenolic acids, while alkaline hydrolysis yielded a higher concentration of flavonoids, and enzymatic hydrolysis produced a wider range of phenolic compositions. Despite the fact that enzymatic hydrolysis is considered a gentler method, the researchers concluded that alkaline hydrolysis was the most appropriate method for obtaining NEPPs from blue honeysuckle fruit pomace.
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Affiliation(s)
- Zhen Xiao
- College of Horticulture and Landscape Architecture, Northeast Agricultural University, Harbin 150030, China
| | - Dalong Li
- Key Laboratory of Biology and Genetic Improvement of Horticultural Crops (Northeast Region), Ministry of Agriculture and Rural Affairs, Northeast Agricultural University, Harbin 150030, China; College of Horticulture and Landscape Architecture, Northeast Agricultural University, Harbin 150030, China
| | - Dejian Huang
- Department of Food Science and Technology, National University of Singapore, 117543, Singapore
| | - Junwei Huo
- Heilongjiang Green Food Science Research Institute, Northeast Agricultural University, Harbin 150030, China; Key Laboratory of Biology and Genetic Improvement of Horticultural Crops (Northeast Region), Ministry of Agriculture and Rural Affairs, Northeast Agricultural University, Harbin 150030, China; National-Local Joint Engineering Research Center for Development and Utilization of Small Fruits in Cold Regions, Northeast Agricultural University, Harbin 150030, China; College of Horticulture and Landscape Architecture, Northeast Agricultural University, Harbin 150030, China.
| | - Haixia Wu
- College of Chemistry and Chemical Engineering, Engineering Research Center of Dairy Quality and Safety Control Technology, Ministry of Education, Inner Mongolia University, Hohhot 010021, China.
| | - Xiaonan Sui
- Heilongjiang Green Food Science Research Institute, Northeast Agricultural University, Harbin 150030, China; College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Yan Zhang
- Heilongjiang Green Food Science Research Institute, Northeast Agricultural University, Harbin 150030, China; Key Laboratory of Biology and Genetic Improvement of Horticultural Crops (Northeast Region), Ministry of Agriculture and Rural Affairs, Northeast Agricultural University, Harbin 150030, China; National-Local Joint Engineering Research Center for Development and Utilization of Small Fruits in Cold Regions, Northeast Agricultural University, Harbin 150030, China; College of Horticulture and Landscape Architecture, Northeast Agricultural University, Harbin 150030, China.
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7
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Li T, Wu W, Zhang J, Wu Q, Zhu S, Niu E, Wang S, Jiang C, Liu D, Zhang C. Antioxidant Capacity of Free and Bound Phenolics from Olive Leaves: In Vitro and In Vivo Responses. Antioxidants (Basel) 2023; 12:2033. [PMID: 38136153 PMCID: PMC10740763 DOI: 10.3390/antiox12122033] [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: 10/31/2023] [Revised: 11/19/2023] [Accepted: 11/20/2023] [Indexed: 12/24/2023] Open
Abstract
Olive leaves are rich in phenolic compounds. This study explored the chemical profiles and contents of free phenolics (FPs) and bound phenolics (BPs) in olive leaves, and further investigated and compared the antioxidant properties of FPs and BPs using chemical assays, cellular antioxidant evaluation systems, and in vivo mouse models. The results showed that FPs and BPs have different phenolic profiles; 24 free and 14 bound phenolics were identified in FPs and BPs, respectively. Higher levels of phenolic acid (i.e., sinapinic acid, 4-coumaric acid, ferulic acid, and caffeic acid) and hydroxytyrosol were detected in the BPs, while flavonoids, triterpenoid acids, and iridoids were more concentrated in the free form. FPs showed a significantly higher total flavonoid content (TFC), total phenolic content (TPC), and chemical antioxidant properties than those of BPs (p < 0.05). Within the range of doses (20-250 μg/mL), both FPs and BPs protected HepG2 cells from H2O2-induced oxidative stress injury, and there was no significant difference in cellular antioxidant activity between FPs and BPs. The in vivo experiments suggested that FP and BP treatment inhibited malondialdehyde (MDA) levels in a D-galactose-induced oxidation model in mice, and significantly increased antioxidant enzyme activity of superoxide dismutase (SOD), glutathione peroxidase (GSH-Px), catalase (CAT), and the total antioxidant capacity (T-AOC). Mechanistically, FPs and BPs exert their antioxidant activity in distinct ways; FPs ameliorated D-galactose-induced oxidative stress injury partly via the activation of nuclear factor erythroid-2-related factor 2 (Nrf2) signaling pathway, while the BP mechanisms need further study.
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Affiliation(s)
- Ting Li
- Food Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China; (T.L.); (J.Z.); (Q.W.)
- College of Food and Health, Zhejiang A&F University, Hangzhou 311300, China
| | - Wenjun Wu
- Gansu Research Academy of Forestry Science and Technology, Lanzhou 730020, China; (W.W.); (C.J.)
| | - Jianming Zhang
- Food Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China; (T.L.); (J.Z.); (Q.W.)
| | - Qinghang Wu
- Food Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China; (T.L.); (J.Z.); (Q.W.)
| | - Shenlong Zhu
- Institute of Crop and Nuclear Technology Utilization, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China; (S.Z.); (E.N.)
| | - Erli Niu
- Institute of Crop and Nuclear Technology Utilization, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China; (S.Z.); (E.N.)
| | - Shengfeng Wang
- Research Center of Analysis and Measurement, Zhejiang University of Technology, Hangzhou 310014, China;
| | - Chengying Jiang
- Gansu Research Academy of Forestry Science and Technology, Lanzhou 730020, China; (W.W.); (C.J.)
| | - Daqun Liu
- Food Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China; (T.L.); (J.Z.); (Q.W.)
| | - Chengcheng Zhang
- Food Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China; (T.L.); (J.Z.); (Q.W.)
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8
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Wang Y, Tan B, Chen C, Zhang X, Sun X. The phenolic profile of walnut meal protein isolate and interaction of phenolics with walnut protein. Food Res Int 2023; 170:113042. [PMID: 37316028 DOI: 10.1016/j.foodres.2023.113042] [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: 06/06/2022] [Revised: 05/20/2023] [Accepted: 05/22/2023] [Indexed: 06/16/2023]
Abstract
The aim of this study was to interpret the interaction of phenolics with walnut protein and determine their effects on protein functional properties. The phenolic profiles of walnut meal (WM) and walnut meal protein isolate (WMPI) were established using UPLC-Q-TOF-MS. A total of 132 phenolic compounds were detected, including 104 phenolic acids and 28 flavonoids. Phenolic compounds bound to protein via hydrophobic interactions, hydrogen bonds, and ionic bonds were identified in WMPI. They were also present as free forms, but the hydrophobic interactions and hydrogen bonds were the main non-covalent binding forces between phenolics and walnut proteins. The interaction mechanisms were further supported by the fluorescence spectra of WMPI with ellagic acid and quercitrin. In addition, changes in the functional properties of WMPI after removal of phenolic compounds were evaluated. Dephenolization significantly increased water holding capacity, oil absorptive capacity, foaming capacity, foaming stability, emulsifying stability index, and the in vitro gastric digestibility. However, in vitro gastric-intestinal digestibility was not significantly affected. These results provide insights into the interactions between walnut protein and phenolics, which indicates potential strategies for removing phenolics from walnut protein.
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Affiliation(s)
- Yuxi Wang
- School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, PR China
| | - Bing Tan
- School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, PR China
| | - Chi Chen
- School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, PR China
| | - Xudong Zhang
- Germplasm Bank of Wild Species, Kunming Institute of Botany, Chinese Academy of Sciences, Kunming 650201, PR China; Yunnan Morre Garden Biotechnology Development CO., LTD., Chuxiong 675000, PR China
| | - Xiangjun Sun
- School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, PR China.
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9
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Farhoudpour M, Azadmard-damirchi S, Gharekhani M, Asefi N. Changes in the quality of flaxseed oil powder produced by incorporating with microcrystalline cellulose and thyme. Heliyon 2023; 9:e18562. [PMID: 37560632 PMCID: PMC10407146 DOI: 10.1016/j.heliyon.2023.e18562] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2023] [Revised: 07/17/2023] [Accepted: 07/20/2023] [Indexed: 08/11/2023] Open
Abstract
Flaxseed oil is a high nutrition oil, rich in ω-3 fatty acid, tocopherols and phenolic compounds. However, it is prone to oxidation due to its high unsaturation which needs pretreatments to be easily introduce to the market. In this study, flaxseed oil was converted to powder form by mixing with microcrystalline cellulose (MC) and thyme powder to produce flaxseed oil powder. For this purpose, 3 different levels of thyme powder (5%, 10% and 15% of oil) were mixed with oil, followed by mixing with different proportions of MC (50:50, 50:75, 50:100 (oil:MC)) and stored for 90 days at 25 °C and 4 °C. Results indicated that the total phenolic compounds (23.2-91.2 mg GAE/100 g), chlorophyll (9-63.6 mg/kg), and carotenoid (4.4-9.9 mg/kg) contents increased with the incorporation of thyme powder into the flaxseed oil on the first day in 25 °C and 4 °C. Also during 90 days storage, phenolic compound (21.8%), chlorophyll (32.5%) and carotenoid (24%) decreased in both 25 °C and 4 °C temperatures. The results confirmed that adding thyme powder to samples decreased acidity and peroxide value in compare with control. Using thyme as a natural antioxidant and also transforming the oil to powder form by MC increased the oxidative stability in compare with control. The produced high stable flaxseed oil powder has the potential to be used directly on food products like salads or to be used in different food formulations to fortify them with natural antioxidants and ω-3 essential fatty acids.
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Affiliation(s)
- Mahsa Farhoudpour
- Department of Food Science and Technology, Tabriz Branch, Islamic Azad University, Tabriz, Iran
| | | | - Mehdi Gharekhani
- Department of Food Science and Technology, Tabriz Branch, Islamic Azad University, Tabriz, Iran
| | - Narmela Asefi
- Department of Food Science and Technology, Tabriz Branch, Islamic Azad University, Tabriz, Iran
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10
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Meng Z, Gao M, Wang C, Guan S, Zhang D, Lu J. Apigenin Alleviated High-Fat-Diet-Induced Hepatic Pyroptosis by Mitophagy-ROS-CTSB-NLRP3 Pathway in Mice and AML12 Cells. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:7032-7045. [PMID: 37141464 DOI: 10.1021/acs.jafc.2c07581] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/06/2023]
Abstract
Apigenin is considered the most-known natural flavonoid and is abundant in a wide variety of fruits and vegetables. A high fat diet (HFD) can induce liver injury and hepatocyte death in multiple ways. Pyroptosis is an innovative type of programmed cell death. Moreover, excessive pyroptosis of hepatocytes leads to liver injury. We used HFD to induce liver cell pyroptosis in C57BL/6J mice in this work. After gavage of apigenin, apigenin can significantly reduce the level of lactate dehydrogenase (LDH) in liver tissue ignited by HFD and reduce the levels of NLRP3 (NOD-like receptor family pyrin domain containing 3), the N-terminal domain of GSDMD (GSDMD-N), cleaved-caspase 1, cathepsin B (CTSB), interleukin-1β (IL-1β) and interleukin-18 (IL-18) protein expression and the colocalization of NLRP3 and CTSB and increase the level of lysosomal associated membrane protein-1 (LAMP-1) protein expression, thus alleviating cell pyroptosis. In a further in vitro mechanism study, we find that palmitic acid (PA) can induce pyroptosis in AML12 cells. After adding apigenin, apigenin can clear the damaged mitochondria through mitophagy and reduce the generation of intracellular reactive oxygen species (ROS), thus alleviating CTSB release caused by lysosomal membrane permeabilization (LMP), reducing the LDH release caused by PA and reducing the levels of NLRP3, GSDMD-N, cleaved-caspase 1, CTSB, IL-1β, and IL-18 protein expression. By adding the mitophagy inhibitor cyclosporin A (CsA), LC3-siRNA, the CTSB inhibitor CA-074 methyl ester (CA-074 Me), and the NLRP3 inhibitor MCC950, the aforementioned results were further confirmed. Therefore, our results show that HFD-fed and PA can damage mitochondria, promote the production of intracellular ROS, enhance the lysosomal membrane permeabilization (LMP), and cause the leakage of CTSB, thus activating the NLRP3 inflammatory body and inducing pyroptosis in C57BL/6J mice and AML12 cells, while apigenin alleviates this phenomenon through the mitophagy-ROS-CTSB-NLRP3 pathway.
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Affiliation(s)
- Zhuoqun Meng
- Department of Food Quality and Safety, College of Food Science and Engineering, Jilin University, Changchun, Jilin 130062, People's Republic of China
| | - Min Gao
- Department of Food Quality and Safety, College of Food Science and Engineering, Jilin University, Changchun, Jilin 130062, People's Republic of China
| | - Chunyun Wang
- Department of Pharmacology, College of Basic Medical Sciences, Jilin University, Changchun, Jilin 130062, People's Republic of China
| | - Shuang Guan
- Department of Food Quality and Safety, College of Food Science and Engineering, Jilin University, Changchun, Jilin 130062, People's Republic of China
| | - DuoDuo Zhang
- Department of Thoracic Surgery, The First Hospital of Jilin University, Changchun, Jilin 130021, People's Republic of China
| | - Jing Lu
- Department of Food Quality and Safety, College of Food Science and Engineering, Jilin University, Changchun, Jilin 130062, People's Republic of China
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11
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Chorachoo Ontong J, Singh S, Nwabor OF, Chusri S, Kaewnam W, Kanokwiroon K, Septama AW, Panichayupakaranant P, Voravuthikunchai SP. Microwave-assisted extract of rhodomyrtone from rhodomyrtus tomentosa leaf: Anti-inflammatory, antibacterial, antioxidant, and safety assessment of topical rhodomyrtone formulation. SEP SCI TECHNOL 2023. [DOI: 10.1080/01496395.2023.2169162] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
Affiliation(s)
- Julalak Chorachoo Ontong
- Natural Product Research Center of Excellence and Center of Antimicrobial Biomaterial Innovation-Southeast Asia, Prince of Songkla University, Hat Yai, Songkhla, Thailand
- Cosmetic Technology and Dietary Supplement Products Program, Faculty of Agro and Bio Industry, Thaksin University, Ban Pa Phayom, Phatthalung, Thailand
| | - Sudarshan Singh
- Natural Product Research Center of Excellence and Center of Antimicrobial Biomaterial Innovation-Southeast Asia, Prince of Songkla University, Hat Yai, Songkhla, Thailand
- Department of Pharmaceutical Sciences, Faculty of Pharmacy, Chiang Mai University, Chiang Mai, Thailand
| | - Ozioma Forstinus Nwabor
- Natural Product Research Center of Excellence and Center of Antimicrobial Biomaterial Innovation-Southeast Asia, Prince of Songkla University, Hat Yai, Songkhla, Thailand
- Department of Biomedical and Chemical Engineering, College of Engineering and Computer Science, Syracuse University, Syracuse, New York, USA
| | - Sarunyou Chusri
- Department of Internal Medicine, Faculty of Medicine, Prince of Songkla University, Songkhla, Thailand
| | - Wijittra Kaewnam
- Department of Pharmacognosy and Pharmaceutical Botany, Faculty of Pharmaceutical Sciences, Prince of Songkla University, Hat Yai, Songkhla, Thailand
| | - Kanyanatt Kanokwiroon
- Department of Biomedical Sciences and Biomedical Engineering, Faculty of Medicine, Prince of Songkla University, Songkhla, Thailand
| | - Abdi Wira Septama
- Research Center for Chemistry, Kawasan Puspitek Serpong, Indonesian Institute of Sciences, TangerangSelatan, Indonesia
| | - Pharkphoom Panichayupakaranant
- Department of Pharmacognosy and Pharmaceutical Botany, Faculty of Pharmaceutical Sciences, Prince of Songkla University, Hat Yai, Songkhla, Thailand
| | - Supayang Piyawan Voravuthikunchai
- Natural Product Research Center of Excellence and Center of Antimicrobial Biomaterial Innovation-Southeast Asia, Prince of Songkla University, Hat Yai, Songkhla, Thailand
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12
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Yan S, Li Z, Wang B, Li T, Li Z, Zhang N, Cui B. Correlation analysis on physicochemical and structural properties of sorghum starch. Front Nutr 2023; 9:1101868. [PMID: 36712512 PMCID: PMC9873550 DOI: 10.3389/fnut.2022.1101868] [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: 11/18/2022] [Accepted: 12/12/2022] [Indexed: 01/11/2023] Open
Abstract
This manuscript analyzed physicochemical and structural properties of 30 different types of sorghum starches based on their apparent amylose content (AAC). Current results confirmed that sorghum starch exhibited irregular spherical or polygonal granule shape with 14.5 μm average particle size. The AAC of sorghum starch ranged from 7.42 to 36.44% corresponding to relative crystallinities of 20.5 to 32.4%. The properties of enthalpy of gelatinization (ΔH), peak viscosity (PV), relative crystallinity (RC), degree of double helix (DD), degree of order (DO), and swelling power (SP) were negatively correlated with AAC, while the cool paste viscosity (CPV) and setback (SB) were positively correlated with AAC. Correlations analyzed was conducted on various physicochemical parameters. Using principal component analysis (PCA) with 20 variables, the difference between 30 different types of sorghum starch was displayed. Results of current study can be used to guide the selection and breeding of sorghum varieties and its application in food and non-food industries.
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Affiliation(s)
- Shouxin Yan
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, China
- School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong, China
| | - Zhao Li
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, China
- School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong, China
| | - Bin Wang
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, China
- School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong, China
| | - Tingting Li
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, China
- School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong, China
| | - Zhiyang Li
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, China
- School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong, China
| | - Nan Zhang
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, China
- School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong, China
| | - Bo Cui
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, China
- School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong, China
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13
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Meena K, Visarada KBRS, Meena D. Sorghum bicolor (L.) Moench a multifarious crop -fodder to therapeutic potential and biotechnological applications: A future food for the millennium. FUTURE FOODS 2022. [DOI: 10.1016/j.fufo.2022.100188] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022] Open
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14
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Liu Z, Zhao M, Wang X, Li C, Wang J, Liu Z, Shen X, Zhou D. Response surface methodology-optimized extraction of flavonoids with antioxidant and antimicrobial activities from the exocarp of three genera of coconut and characterization by HPLC-IT-TOF-MS/MS. Food Chem 2022; 391:132966. [PMID: 35609458 DOI: 10.1016/j.foodchem.2022.132966] [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: 11/01/2021] [Revised: 03/31/2022] [Accepted: 04/10/2022] [Indexed: 11/17/2022]
Abstract
Response surface methodology optimization based on central composite design was applied to extract flavonoids from the exocarp of three coconut genera. The antioxidant and antimicrobial activities and structures of the flavonoids were determined. The results indicated that the optimal extraction conditions were ethanol concentration, 60%; temperature, 50 ℃; time, 90 min; liquid/material ratio, 40 mL/g; ultrasonic power, 150 W. Under these conditions, the yields of green, red and yellow coconut exocarp were 366.03 ± 7.57, 596.38 ± 10.32, and 403.78 ± 5.56 mg rutin/g powder, respectively. The flavonoids exhibited eminent DPPH and ABTS radical scavenging activities with IC50 values of 0.01-0.02 mg/mL. At a concentration of 2 mg/mL, they exhibited antimicrobial activity against Vibrio parahaemolyticus, Listeria monocytogenes, Escherichia coli, Staphylococcus aureus, Salmonella and Pseudomonas aeruginosa. In total, 17 flavonoids and 5 phenolic acids were characterized by UPLC-IT-TOF-MS/MS; among them, catechin, kaempferol, and quercetin were abundant. Yellow coconut had a distinct flavonoid spectrogram from other genera and contained more methoxy flavonoids.
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Affiliation(s)
- Zhiqing Liu
- Hainan Key Laboratory of Food Nutrition and Functional Food, College of Food Science and Engineering, Hainan University, Haikou 570228, China; Key Laboratory of Tropical Biological Resource of Ministry of Education, Hainan Provincial Engineering Research Centre of Aquatic Resources Efficient Utilization in the South China Sea, Haikou 570228, China
| | - Mantong Zhao
- Hainan Key Laboratory of Food Nutrition and Functional Food, College of Food Science and Engineering, Hainan University, Haikou 570228, China; Collaborative Innovation Centre of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China; Key Laboratory of Tropical Biological Resource of Ministry of Education, Hainan Provincial Engineering Research Centre of Aquatic Resources Efficient Utilization in the South China Sea, Haikou 570228, China
| | - Xinwen Wang
- Hainan Key Laboratory of Food Nutrition and Functional Food, College of Food Science and Engineering, Hainan University, Haikou 570228, China
| | - Chuan Li
- Hainan Key Laboratory of Food Nutrition and Functional Food, College of Food Science and Engineering, Hainan University, Haikou 570228, China; Collaborative Innovation Centre of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China; Key Laboratory of Tropical Biological Resource of Ministry of Education, Hainan Provincial Engineering Research Centre of Aquatic Resources Efficient Utilization in the South China Sea, Haikou 570228, China
| | - Jiamei Wang
- Hainan Key Laboratory of Food Nutrition and Functional Food, College of Food Science and Engineering, Hainan University, Haikou 570228, China; Collaborative Innovation Centre of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China; Key Laboratory of Tropical Biological Resource of Ministry of Education, Hainan Provincial Engineering Research Centre of Aquatic Resources Efficient Utilization in the South China Sea, Haikou 570228, China
| | - Zhongyuan Liu
- Hainan Key Laboratory of Food Nutrition and Functional Food, College of Food Science and Engineering, Hainan University, Haikou 570228, China; Collaborative Innovation Centre of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China; Key Laboratory of Tropical Biological Resource of Ministry of Education, Hainan Provincial Engineering Research Centre of Aquatic Resources Efficient Utilization in the South China Sea, Haikou 570228, China.
| | - Xuanri Shen
- Hainan Key Laboratory of Food Nutrition and Functional Food, College of Food Science and Engineering, Hainan University, Haikou 570228, China; Collaborative Innovation Centre of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China; Key Laboratory of Tropical Biological Resource of Ministry of Education, Hainan Provincial Engineering Research Centre of Aquatic Resources Efficient Utilization in the South China Sea, Haikou 570228, China
| | - Dayong Zhou
- Collaborative Innovation Centre of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
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15
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Li Y, Liu Z, Tamia GM, He X, Sun J, Chen P, Lee SH, Wang TTY, Gao B, Xie Z, Yu LL. Soluble Free, Soluble Conjugated, and Insoluble Bound Phenolics in Tomato Seeds and Their Radical Scavenging and Antiproliferative Activities. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:9039-9047. [PMID: 35820155 DOI: 10.1021/acs.jafc.2c03418] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
The soluble free, soluble conjugated, and insoluble bound phenolic compounds in tomato seeds were extracted and analyzed using ultra-high-performance liquid chromatography-high-resolution mass spectrometry. Total phenolic content (TPC) and free radical scavenging activities along with the antiproliferative effects against the human colorectal cancer cell line (HCT-116) were also examined for the soluble free, soluble conjugated, and insoluble bound phenolic fractions. 13, 7, and 10 compounds were tentatively identified in the soluble free, soluble conjugated, and insoluble bound phenolic fractions, respectively, including indole-3-acetic acid derivatives, flavonoids, phenolic acid, and tyramine-derived hydroxycinnamic acid amines. The insoluble bound phenolic fraction was observed to have a greater TPC value and stronger free radical scavenging activities against ABTS•+, DPPH•, and peroxyl radicals and a stronger inhibitory effect against HCT-116 cells compared with the soluble free and the soluble conjugated fractions. Soluble free and insoluble bound fractions significantly inhibited the proliferation of the HCT-116 cell line, and no antiproliferative effects were observed with the soluble conjugated fraction under the experimental conditions. The results may provide a foundation for future application of tomato seeds as nutraceuticals in dietary supplements and functional foods.
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Affiliation(s)
- Yanfang Li
- Department of Nutrition and Food Science, University of Maryland, College Park, Maryland 20742, United States
| | - Zhihao Liu
- Department of Nutrition and Food Science, University of Maryland, College Park, Maryland 20742, United States
- Methods and Application of Food Composition Laboratory, Beltsville Human Nutrition Research Center, Agricultural Research Service, United States Department of Agriculture, Beltsville, Maryland 20705, United States
| | - Gillian Manka Tamia
- Department of Nutrition and Food Science, University of Maryland, College Park, Maryland 20742, United States
| | - Xiaohua He
- Western Regional Research Center, Agricultural Research Service, United States Department of Agriculture, Albany, California 94710, United States
| | - Jianghao Sun
- Methods and Application of Food Composition Laboratory, Beltsville Human Nutrition Research Center, Agricultural Research Service, United States Department of Agriculture, Beltsville, Maryland 20705, United States
| | - Pei Chen
- Methods and Application of Food Composition Laboratory, Beltsville Human Nutrition Research Center, Agricultural Research Service, United States Department of Agriculture, Beltsville, Maryland 20705, United States
| | - Seong-Ho Lee
- Department of Nutrition and Food Science, University of Maryland, College Park, Maryland 20742, United States
| | - Thomas T Y Wang
- Diet, Genomics and Immunology Laboratory, Beltsville Human Nutrition Research Center, Agricultural Research Service, United States Department of Agriculture, Beltsville, Maryland 20705, United States
| | - Boyan Gao
- Institute of Food and Nutraceutical Science, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Zhuohong Xie
- Department of Nutrition and Food Science, University of Maryland, College Park, Maryland 20742, United States
| | - Liangli Lucy Yu
- Department of Nutrition and Food Science, University of Maryland, College Park, Maryland 20742, United States
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16
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Zhang Y, Capanoglu E, Jiao L, Yin L, Liu X, Wang R, Xiao J, Lu B. Coarse cereals modulating chronic low-grade inflammation: review. Crit Rev Food Sci Nutr 2022; 63:9694-9715. [PMID: 35503432 DOI: 10.1080/10408398.2022.2070596] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
Abstract
Chronic low-grade inflammation (CLGI) is closely associated with various chronic diseases. Researchers have paid attention to the comprehensive application and development of food materials with potential anti-inflammatory activity. Owing to their abundant nutrients and biological activities, coarse cereals have emerged as an important component of human diet. Increasing evidence has revealed their potential protective effects against CLGI in chronic conditions. However, this property has not been systematically discussed and summarized. In the present work, numerous published reports were reviewed to systematically analyze and summarize the protective effects of coarse cereals and their main active ingredients against CLGI. Their current utilization state was investigated. The future prospects, such as the synergistic effects among the active compounds in coarse cereals and the biomarker signatures of CLGI, were also discussed. Coarse cereals show promise as food diet resources for preventing CLGI in diseased individuals. Their active ingredients, including β-glucan, resistant starch, arabinoxylan, phenolic acids, flavonoids, phytosterols and lignans, function against CLGI through multiple possible intracellular signaling pathways and immunomodulatory effects. Therefore, coarse cereals play a crucial role in the food industry due to their health effects on chronic diseases and are worthy of further development for possible application in modulating chronic inflammation.
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Affiliation(s)
- Yongzhu Zhang
- Institute of Food Safety and Nutrition, Key Lab of Food Quality and Safety of Jiangsu Province-State Key Laboratory Breeding Base, Jiangsu Academy of Agricultural Sciences, Nanjing, China
| | - Esra Capanoglu
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Istanbul, Turkey
| | - Linshu Jiao
- Institute of Food Safety and Nutrition, Key Lab of Food Quality and Safety of Jiangsu Province-State Key Laboratory Breeding Base, Jiangsu Academy of Agricultural Sciences, Nanjing, China
| | - Liqing Yin
- Institute of Agricultural Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, PR China
| | - Xianjin Liu
- Institute of Food Safety and Nutrition, Key Lab of Food Quality and Safety of Jiangsu Province-State Key Laboratory Breeding Base, Jiangsu Academy of Agricultural Sciences, Nanjing, China
| | - Ran Wang
- Institute of Food Safety and Nutrition, Key Lab of Food Quality and Safety of Jiangsu Province-State Key Laboratory Breeding Base, Jiangsu Academy of Agricultural Sciences, Nanjing, China
| | - Jianbo Xiao
- Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Food Science and Technology, University of Vigo, Ourense, Spain
| | - Baiyi Lu
- Institute of Food Safety and Nutrition, Key Lab of Food Quality and Safety of Jiangsu Province-State Key Laboratory Breeding Base, Jiangsu Academy of Agricultural Sciences, Nanjing, China
- College of Biosystems Engineering and Food Science, Key Laboratory for Quality Evaluation and Health Benefit of Agro-Products of Ministry of Agriculture and Rural Affairs, Key Laboratory for Quality and Safety Risk Assessment of Agro-Products Storage and Preservation of Ministry of Agriculture and Rural Affairs, Zhejiang University, Hangzhou, China
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17
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Alliin alleviates LPS-induced pyroptosis via promoting mitophagy in THP-1 macrophages and mice. Food Chem Toxicol 2022; 160:112811. [PMID: 34999177 DOI: 10.1016/j.fct.2022.112811] [Citation(s) in RCA: 20] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/24/2021] [Revised: 12/15/2021] [Accepted: 01/04/2022] [Indexed: 01/07/2023]
Abstract
Pyroptosis is a new type of programmed cell death associated with inflammation. Excessive pyroptosis can cause body damage. Alliin is an organosulfur compound extracted from garlic, bearing anti-oxidation and anti-inflammatory properties. In this study, we revealed that alliin alleviated LPS-induced macrophage pyroptosis by detecting PI staining, IL-1β and IL-18 release in vitro and in vivo. In the study of mechanism, we found that alliin might reduce the activation of NLRP3 inflammosome by decreasing intracellular ROS generation. Subsequently, we detected the effect of alliin on mitophagy which degraded damaged mitochondria. The results showed that alliin promoted PINK 1/Parkin-mediated mitophagy. After adding the mitophagy inhibitor CsA, the alleviating effect of alliin on mitochondrial damage and mitochondrial ROS were reversed and the relieving effect of alliin on LPS-induced pyroptosis was inhibited. These results suggested that alliin might reduce intracellular ROS production by promoting mitophagy, thus alleviating LPS-induced macrophages pyroptosis. Our study provides a new perspective and theoretical basis for alliin to alleviate pyroptosis which could further induce body damage.
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18
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I. Mohamed H, M. Fawzi E, Basit A, Kaleemullah, Lone R, R. Sofy M. Sorghum: Nutritional Factors, Bioactive Compounds, Pharmaceutical and Application in Food Systems: A Review. PHYTON 2022; 91:1303-1325. [DOI: 10.32604/phyton.2022.020642] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/04/2021] [Accepted: 01/18/2022] [Indexed: 10/26/2023]
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19
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Gao SH, Zhao TR, Liu YP, Wang YF, Cheng GG, Cao JX. Phenolic constituents, antioxidant activity and neuroprotective effects of ethanol extracts of fruits, leaves and flower buds from Vaccinium dunalianum Wight. Food Chem 2021; 374:131752. [PMID: 34896954 DOI: 10.1016/j.foodchem.2021.131752] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2021] [Revised: 09/17/2021] [Accepted: 11/29/2021] [Indexed: 12/18/2022]
Abstract
Vaccinium dunalianum Wight is an important healthy tea resource in China with health benefits. The chemical compositions and the possible bioactive substances in its fruits, leaves and flower buds extracts (FE, LE and FBE) were identified and characterized by UHPLC-HRMS/MS. Consequently, FE, LE and FBE were rich in phenolic and flavonoid compounds. Among them, 21 compounds were identified, and the main components were chlorogenic acid, quinic acid and 6'-O-caffeoylarbutin. Furthermore, their neuroprotection and mechanism on H2O2-induced neurotoxicity in PC12 cells were investigated. All the different concentrations of FE, LE and FBE were apparently inhibited the H2O2-induced ROS generation and apoptosis on PC12 cells. FBE showed stronger neuroprotective activity against H2O2-induced PC12 cell damage than those of FE and LE. The mechanism of neuroprotective effect might be related to the upregulation of endogenous antioxidant enzymes expressions and activation of the Nrf2/HO-1 signaling pathway.
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Affiliation(s)
- Shun-Hua Gao
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, People's Republic of China
| | - Tian-Rui Zhao
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, People's Republic of China
| | - Ya-Ping Liu
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, People's Republic of China
| | - Yi-Fen Wang
- Kunming Institute of Zoology, Chinese Academy of Sciences, Kunming 650000, People's Republic of China
| | - Gui-Guang Cheng
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, People's Republic of China.
| | - Jian-Xin Cao
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, People's Republic of China.
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20
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Impact of octenyl succinic anhydride (OSA) esterification on microstructure and physicochemical properties of sorghum starch. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112320] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
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21
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Xu Q, Lan D, Liu X, Yang B, Sun-Waterhouse D, Liao S, Wang W, Wang Y. Enzymatic deacidification of alpha-linolenic acid -enriched oils with negligible change in triacylglycerol composition. Process Biochem 2021. [DOI: 10.1016/j.procbio.2021.09.014] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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22
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Bioactive Compounds and Biological Activities of Sorghum Grains. Foods 2021; 10:foods10112868. [PMID: 34829151 PMCID: PMC8618165 DOI: 10.3390/foods10112868] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2021] [Revised: 11/15/2021] [Accepted: 11/16/2021] [Indexed: 12/22/2022] Open
Abstract
Sorghum is the fifth most commonly used cereal worldwide and is a rich source of many bioactive compounds. We summarized phenolic compounds and carotenoids, vitamin E, amines, and phytosterols in sorghum grains. Recently, with the development of detection technology, new bioactive compounds such as formononetin, glycitein, and ononin have been detected. In addition, multiple in vitro and in vivo studies have shown that sorghum grains have extensive bio-logical activities, such as antioxidative, anticancer, antidiabetic, antiinflammatory, and antiobesity properties. Finally, with the establishment of sorghum phenolic compounds database, the bound phenolics and their biological activities and the mechanisms of biological activities of sorghum bioactive compounds using clinical trials may be researched.
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23
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Large-Scale Non-Targeted Metabolomics Reveals Antioxidant, Nutraceutical and Therapeutic Potentials of Sorghum. Antioxidants (Basel) 2021; 10:antiox10101511. [PMID: 34679645 PMCID: PMC8532915 DOI: 10.3390/antiox10101511] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2021] [Revised: 09/17/2021] [Accepted: 09/18/2021] [Indexed: 01/10/2023] Open
Abstract
Sorghum is one of the most important food and feed cereal crops and has been gaining industrial importance in recent years for its biofuel, nutraceutical and antioxidant values. A genetic profile variation study was undertaken for the accumulation of phytochemicals in 61 diverse sorghum accessions differing in their growth habitat and grain color through non-targeted Gas Chromatography–Mass Spectrometry (GC-MS/MS) analysis. Mass Spectrometry–Data Independent AnaLysis (MS-DIAL) and MetaboAnalyst identified 221 metabolites belonging to 27 different phytochemicals. Tropical and temperate sorghums were distinct in their metabolic profiles with minimum overlaps, and 51 different metabolites were crucial in differentiating the two groups. Temperate sorghums had the ability to accumulate more of phenolic acids, phytosterols, flavonoids, carotenoids, and tropical sorghums for stress-related amino acids, sugars and fatty acids. Grain-color-based Partial Least Square–Discriminant Analysis (PLS-DA) analysis identified 94 Variable Importance in Projections (VIP) metabolites containing majority of flavonoids, phenylpropanoids and phytosterols. This study identified two sorghum lines (IS 7748 and IS 14861) with rich amounts of antioxidants (catechins and epicatechins) belonging to the group of condensed tannins that otherwise do not accumulate commonly in sorghum. Out of 13 metabolic pathways identified, flavonoid biosynthesis showed the highest expression. This study provided new opportunities for developing biofortified sorghum with enhanced nutraceutical and therapeutics through molecular breeding and metabolic engineering.
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Xu J, Wang W, Zhao Y. Phenolic Compounds in Whole Grain Sorghum and Their Health Benefits. Foods 2021; 10:1921. [PMID: 34441697 PMCID: PMC8392263 DOI: 10.3390/foods10081921] [Citation(s) in RCA: 29] [Impact Index Per Article: 9.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2021] [Revised: 08/10/2021] [Accepted: 08/11/2021] [Indexed: 11/16/2022] Open
Abstract
Sorghum grain (Sorghum bicolor L. Moench) is a staple food grown across the globe, and is mainly cultivated in the semi-arid regions of Africa and Asia. Recently, sorghum grain is increasingly utilized for human consumption, due to the gluten-free nature and potential phenolic-induced health benefits. Sorghum grain is rich in bioactive phenolic compounds, such as ferulic acid, gallic acid, vanillic acid, luteolin, and apigenin, 3-deoxyanthocyanidins (3-DXA), which are known to provide many health benefits, including antioxidant, anti-inflammatory, anti-proliferative, anti-diabetic, and anti-atherogenic activities. Given an increasing trend of sorghum consumption for humans, this article reviews the content and profile of phenolics in sorghum. It covers aspects of their health benefits and explores their mechanisms of action. The impact of thermal processing, such as boiling, steaming, roasting, and extrusion on sorghum phenolics is also discussed. Compelling data suggest the biological functions of sorghum phenolics, however, further investigations appear warrant to clarify the gap in the current research, and identify promising research topics in future.
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Affiliation(s)
- Jingwen Xu
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China;
| | - Weiqun Wang
- Department of Food Nutrition Dietetics and Health, Kansas State University, Manhattan, KS 66506, USA;
| | - Yong Zhao
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China;
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25
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Li Y, Li M, Liu J, Zheng W, Zhang Y, Xu T, Gao B, Yu L. Chemical Composition Profiling and Biological Activities of Phenolic Compounds in Eleven Red Sorghums. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:9407-9418. [PMID: 34369753 DOI: 10.1021/acs.jafc.1c03115] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/13/2023]
Abstract
The profiles of soluble and insoluble phenolic compounds in 11 commercial red sorghums (B11, B12, B13, B14, J124, J127, J138, J140, J142, J152, and J158) were investigated using ultraperformance liquid chromatography coupled to quadrupole time-of-flight mass spectrometry (UPLC/Q-TOF-MS) analysis. A total of 48 phenolic compounds including 35 phenolic acids and their derivatives, 12 flavonoids, and 1 proanthocyanidin were identified, and 8 phenolic compounds were reported for the first time in sorghums. Four major 3-deoxyanthocyanidins were also quantified, with their soluble forms accounting for 99.75-99.87% of the total contents. Pearson's correlation analyses indicated that 3-deoxyanthocyanidins significantly contributed to the antioxidant capacities of the red sorghums and that 5-methoxy-luteolinidin showed the strongest correlation. Besides, the soluble phenolic fraction of B13 dose-dependently inhibited the proliferation of Caco-2 cells and the secretion of IL-1β and NO in RAW264.7 macrophages, which might be attributed to its relatively high total phenolic (TPC), flavonoid (TFC), and proanthocyanidin content (TPAC) values and radical scavenging capacities.
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Affiliation(s)
- Yanfang Li
- Institute of Food and Nutraceutical Science, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Ming Li
- Institute of Food and Nutraceutical Science, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Jiaping Liu
- Institute of Food and Nutraceutical Science, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Wenhao Zheng
- Institute of Food and Nutraceutical Science, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Yaqiong Zhang
- Institute of Food and Nutraceutical Science, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), Beijing Technology & Business University (BTBU), Beijing 100048, China
| | - Tongcheng Xu
- Institute of Agro-Food Science and Technology, Shandong Provincial Key Laboratory of Agricultural Products Deep Processing, Shandong Academy of Agricultural Science, Jinan 250100, China
| | - Boyan Gao
- Institute of Food and Nutraceutical Science, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Liangli Yu
- Department of Nutrition and Food Science, University of Maryland, College Park, Maryland 20742, United States
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Polyphenol Containing Sorghum Brans Exhibit an Anti-Cancer Effect in Apc Min/+ Mice Treated with Dextran Sodium Sulfate. Int J Mol Sci 2021; 22:ijms22158286. [PMID: 34361052 PMCID: PMC8347436 DOI: 10.3390/ijms22158286] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2021] [Revised: 07/16/2021] [Accepted: 07/28/2021] [Indexed: 12/20/2022] Open
Abstract
Colon cancer (CC) is considered a high-risk cancer in developed countries. Its etiology is correlated with a high consumption of red meat and low consumption of plant-based foods, including whole grains. Sorghum bran is rich in polyphenols. This study aimed to determine whether different high-phenolic sorghum brans suppress tumor formation in a genetic CC rodent model and elucidate mechanisms. Tissue culture experiments used colorectal cancer cell lines SW480, HCT-116 and Caco-2 and measured protein expression, and protein activity. The animal model used in this study was APC Min+/mouse model combined with dextram sodium sulfate. High phenolic sorghum bran extract treatment resulted in the inhibition of proliferation and induced apoptosis in CC cell lines. Treatment with high phenolic sorghum bran extracts repressed TNF-α-stimulated NF-κB transactivation and IGF-1-stimulated PI3K/AKT pathway via the downregulation of β-catenin transactivation. Furthermore, high-phenolic sorghum bran extracts activated AMPK and autophagy. Feeding with high-phenolic sorghum bran for 6 weeks significantly suppressed tumor formation in an APC Min/+ dextran sodium sulfate promoted CC mouse model. Our data demonstrates the potential application of high-phenolic sorghum bran as a functional food for the prevention of CC.
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Rashwan AK, Yones HA, Karim N, Taha EM, Chen W. Potential processing technologies for developing sorghum-based food products: An update and comprehensive review. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.01.087] [Citation(s) in RCA: 24] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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Qiao Z, Han L, Liu X, Dai H, Liu C, Yan M, Li W, Han W, Li X, Huang S, Gao B. Extraction, Radical Scavenging Activities, and Chemical Composition Identification of Flavonoids from Sunflower ( Helianthus annuus L.) Receptacles. Molecules 2021; 26:molecules26020403. [PMID: 33466694 PMCID: PMC7828773 DOI: 10.3390/molecules26020403] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2020] [Revised: 01/02/2021] [Accepted: 01/04/2021] [Indexed: 11/16/2022] Open
Abstract
This study was focused on extraction, radical scavenging activities, and chemical composition identification of total flavonoids in sunflower (Helianthus annuus L.) receptacles (TFSR). We investigated the optimal extract parameters of TFSR using response surface methodology. The highest yield of TFSR was 1.04% with the ethanol concentration 58%, the material-to-liquid ratio 1:20 (v/w), the extraction time 2.6 h, and the extraction temperature 67 °C. The results of radical scavenging activities showed that ethyl acetate fraction (EAF) was the strongest by using 2-diphenyl-1-picrylhydrazyl (DPPH), 2, 2’-azino-bis (3-ethylbenzo thiazoline-6-sulfonic acid) (ABTS) and iron ion reducing analysis. The EAF had the highest flavonoids contents. Four fractions A, B, C and D were enrichment from EAF by polyamide resin. Fraction B had the highest flavonoids content. Thirteen chemical components of flavonoids in fraction B were first identified by Ultimate 3000 Nano LC System coupled to a Q Exactive HF benchtop Orbitrap mass spectrometer (UHPLC-HRMS/MS). Among of the thirteen chemical components, isoquercetin and daidzein were identified accurately by comparing with standard samples. Radical scavenging analysis showed that isoquercetin and EAF had strong activities. Therefore, sunflower receptacles can be used as a source of natural flavonoids. TFSR as a natural radical scavenger has potential applications in pharmaceutical industry.
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Affiliation(s)
- Zian Qiao
- School of Life Sciences, Jilin University, Changchun 130012, China; (Z.Q.); (L.H.); (X.L.); (H.D.); (C.L.); (M.Y.); (W.L.); (W.H.); (X.L.); (S.H.)
- Third-Level Laboratory of National Administration of Traditional Chinese Medicine, Jilin University, Changchun 130012, China
| | - Lu Han
- School of Life Sciences, Jilin University, Changchun 130012, China; (Z.Q.); (L.H.); (X.L.); (H.D.); (C.L.); (M.Y.); (W.L.); (W.H.); (X.L.); (S.H.)
- Key Laboratory for Evolution of Past Life and Environment in Northeast Asia, Jilin University, Ministry of Education, Changchun 130012, China
| | - Xinsheng Liu
- School of Life Sciences, Jilin University, Changchun 130012, China; (Z.Q.); (L.H.); (X.L.); (H.D.); (C.L.); (M.Y.); (W.L.); (W.H.); (X.L.); (S.H.)
- Key Laboratory for Evolution of Past Life and Environment in Northeast Asia, Jilin University, Ministry of Education, Changchun 130012, China
| | - Huining Dai
- School of Life Sciences, Jilin University, Changchun 130012, China; (Z.Q.); (L.H.); (X.L.); (H.D.); (C.L.); (M.Y.); (W.L.); (W.H.); (X.L.); (S.H.)
| | - Changmin Liu
- School of Life Sciences, Jilin University, Changchun 130012, China; (Z.Q.); (L.H.); (X.L.); (H.D.); (C.L.); (M.Y.); (W.L.); (W.H.); (X.L.); (S.H.)
| | - Min Yan
- School of Life Sciences, Jilin University, Changchun 130012, China; (Z.Q.); (L.H.); (X.L.); (H.D.); (C.L.); (M.Y.); (W.L.); (W.H.); (X.L.); (S.H.)
| | - Wannan Li
- School of Life Sciences, Jilin University, Changchun 130012, China; (Z.Q.); (L.H.); (X.L.); (H.D.); (C.L.); (M.Y.); (W.L.); (W.H.); (X.L.); (S.H.)
| | - Weiwei Han
- School of Life Sciences, Jilin University, Changchun 130012, China; (Z.Q.); (L.H.); (X.L.); (H.D.); (C.L.); (M.Y.); (W.L.); (W.H.); (X.L.); (S.H.)
- Key Laboratory for Molecular Enzymology and Engineering, Jilin University, Ministry of Education, Changchun 130012, China
| | - Xinlu Li
- School of Life Sciences, Jilin University, Changchun 130012, China; (Z.Q.); (L.H.); (X.L.); (H.D.); (C.L.); (M.Y.); (W.L.); (W.H.); (X.L.); (S.H.)
| | - Silu Huang
- School of Life Sciences, Jilin University, Changchun 130012, China; (Z.Q.); (L.H.); (X.L.); (H.D.); (C.L.); (M.Y.); (W.L.); (W.H.); (X.L.); (S.H.)
| | - Bo Gao
- School of Life Sciences, Jilin University, Changchun 130012, China; (Z.Q.); (L.H.); (X.L.); (H.D.); (C.L.); (M.Y.); (W.L.); (W.H.); (X.L.); (S.H.)
- Third-Level Laboratory of National Administration of Traditional Chinese Medicine, Jilin University, Changchun 130012, China
- Correspondence: ; Tel.: +86-131-3443-5290; Fax: +86-431-8515-5127
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