Effects of natural antioxidants on the oxidative stability of Eucommia ulmoides seed oil: Experimental and molecular simulation investigations

Chitosan nanoparticles loaded with Eucommia ulmoides seed essential oil: Preparation, characterization, antioxidant and antibacterial properties

Eucommia ulmoides seed essential oil (EUSO) is a natural plant oil rich in various nutrients, which has been widely used due to its unique medicinal effects. However, it is prone to oxidation and rancidity under many adverse environmental influences. Nanoencapsulation technology can protect and slow down the loss of its biological activity. In this study, chitosan nanoparticles (CSNPs) loaded with EUSO were prepared by emulsification and ionic gel technology. EUSO-CSNPs were characterized by Fourier transform infrared (FTIR) spectroscopy, Thermogravimetric analysis (TGA) and X-ray diffraction (XRD). The results confirmed the success of EUSO encapsulation and the encapsulation rate ranged from 36.95 % to 67.80 %. Nanoparticle size analyzer, Scanning electron microscope (SEM) and Transmission electron microscopy (TEM) showed that CSNPs were spherical particles with a range of 200.6-276.0 nm. The results of in vitro release study indicated that the release of EUSO was phased, and EUSO-CSNPS had certain sustained-release properties. Furthermore, EUSO-CSNPs had higher antioxidant and antibacterial abilities than pure EUSO and chitosan, which was verified through free radical scavenging experiments and bacteria biofilm experiments, respectively. This technology can enhance the medicinal value of EUSO in biomedical and other fields, and will provide support for in vivo research of EUSO-CSNPs in the future.

Integrated Transcriptomics and Metabolomics Analysis Promotes the Understanding of Adventitious Root Formation in Eucommia ulmoides Oliver

As a primary approach to nutrient propagation for many woody plants, cutting roots is essential for the breeding and production of Eucommia ulmoides Oliver. In this study, hormone level, transcriptomics, and metabolomics analyses were performed on two E. ulmoides varieties with different adventitious root (AR) formation abilities. The higher JA level on the 0th day and the lower JA level on the 18th day promoted superior AR development. Several hub genes executed crucial roles in the crosstalk regulation of JA and other hormones, including F-box protein (EU012075), SAUR-like protein (EU0125382), LOB protein (EU0124232), AP2/ERF transcription factor (EU0128499), and CYP450 protein (EU0127354). Differentially expressed genes (DEGs) and metabolites of AR formation were enriched in phenylpropanoid biosynthesis, flavonoid biosynthesis, and isoflavonoid biosynthesis pathways. The up-regulated expression of PAL, CCR, CAD, DFR, and HIDH genes on the 18th day could contribute to AR formation. The 130 cis-acting lncRNAs had potential regulatory functions on hub genes in the module that significantly correlated with JA and DEGs in three metabolism pathways. These revealed key molecules, and vital pathways provided more comprehensive insight for the AR formation mechanism of E. ulmoides and other plants.

Identification of the chemical composition of distiller's grain polyphenols and their effects on the fecal microbial community structure

Distiller grains are the main by-products of Baijiu production and are usually discarded, ignoring their abundant functional phytochemicals. The free and bound polyphenols from distiller grains were extracted and their potential effect on modulating fecal microbiota was investigated using in vitro fecal fermentation. The results showed that 34 polyphenols were quantified from distiller grains. The antioxidant activity was positively correlated with quercetin, myricetin, epicatechin, and naringenin. The abundance of Bifidobacterium, Ruminobacterium, Lactobacillus, Akkermansia, and butyrate-producing bacteria was enhanced by distiller's grain polyphenols by approximately 10.66-, 6.39-, 7.83-, 2.59-, and 7.74-fold, respectively. Moreover, the production of short-chain fatty acids (SCFAs), especially acetic, butyric, and propionic acid, was promoted (increased 1.99-, 1.71-, and 1.34-fold, respectively). Correlated analysis revealed quercetin, daidzein, and kaempferol as the key polyphenols by analyzing the effects on gut microbiota and SCFAs. This study could provide a reference for converting distiller grains into high-nutrient functional food ingredients and feeds.

Polyphenol Composition, Antioxidant Capacity and Xanthine Oxidase Inhibition Mechanism of Furong Plum Fruits at Different Maturity Stages

An experiment was conducted on the polyphenol content, flavonoid content, anthocyanin content, and antioxidant capacity of Furong plum (Prunus salicina Lindl. cv. "furong") at different maturity stages to determine the most suitable maturity stage. The inhibition of plum polyphenols on xanthine oxidase (XOD) was measured, and its kinetics were studied to reveal the inhibitory mechanism. The experimental results showed that the polyphenol, flavonoid and anthocyanin contents of plums at the ripe stage were the highest, reaching 320.46 mg GAE/100 g FW, 204.21 mg/100 g FW, and 66.24 mg/100 g FW, respectively, in comparison those of the plums at the immature and mid-ripe stages. The antioxidant capacity of the ripe plums was stronger than it was during the other stages of the plums growth. Among them, the total polyphenols of the ripe plums exhibited the strongest antioxidant capacity (IC50 values against DPPH and hydroxyl radicals were 28.19 ± 0.67 μg/mL and 198.16 ± 7.55 μg/mL, respectively), which was between the antioxidant capacity of the free polyphenols and bound polyphenols. The major phenolic monomer compounds of plum polyphenols were flavan-3-ols (epicatechin, catechin, proanthocyanidin, and procyanidin B2), flavonols (myricetin), and phenolic acids (chlorogenic acid, ferulic acid, and protocatechuic acid). Additionally, plum polyphenols exhibited a strong inhibitory effect on XOD, with an IC50 value of 77.64 μg/mL. The inhibition kinetics showed that plum polyphenols are mixed-type inhibitors that inhibit XOD activity and that the inhibition process is reversible. The calculated values of Ki and α were 16.53 mmol/L and 0.26, respectively.

Cryoprotective effect of soybean oil on surimi gels and the mechanism based on molecular dynamics simulation

The effect of soybean oil (SO) on freeze-thaw (F-T)-treated surimi was investigated and its related mechanism was revealed by molecular dynamics (MD) simulations. The results displayed that SO has a disrupting effect on the structure of fresh samples. However, in the F-T-treated samples, surimi gels supplemented with SO had a more uniform microstructure. Simultaneously, when SO was added from 0% to 7% in the F-T-treated samples, the gel strength increased from46.66 to 51.86 N · mm $$ 46.66\ \mathrm{to}\ 51.86\;\mathrm{N}\cdotp \mathrm{mm} $$ (p < .05), the physically bound water was increased from 92.90% to 94.15% (p < .05), and storage modulus was increased from 5939 to 6523 Pa. Triglycerides of SO generated hydrophobic interactions with myosin mainly in carbon chains. Computational results from MD simulations illustrated that the structure of myosin combined with triglycerides was more stable than that of myosin alone during temperature fluctuations (-20 to 4°C). During ice crystal growth, triglycerides absorbed on the myosin surface inhibited the growth of surrounding ice crystals and mitigated the ice crystal growth rate (from 7.54 to 5.99 cm/s). The addition of SO during the F-T treatments allowed myosin to be less negatively affected by ice crystal formation and temperature fluctuations and ultimately contributed to the formation of a more uniform network gel structure.

Introduction of chlorogenic acid into thermal processed starch- oleic acid system controls the ordered structure and inhibits oleic acid oxidation through molecular interactions

In this study, the effects of starch- oleic acid (OA)- chlorogenic acid (CA) molecular interaction on OA oxidation during thermal processing were investigated based on structural analysis, oxidation characteristics and quantum calculations. The results showed that in the ternary system, on the one hand, OA could enter the spiral cavity of starch through hydrophobic forces and form V-type crystalline structure, which delayed its oxidation. On the other hand, CA could further inhibit the oxidation of OA through free radical reaction and did not affect the molecular interactions between OA and starch due to the steric hindrance and hydrophily. Notably, starch-OA-CA interactions could effectively decrease total oxidation value (19.07), prolong the induction time of oxidation (114.6 min) and reduce the abundance of oxidation products through hydrogen atom transfer reactions with active phenolic hydroxyl to protect the α-methylene groups at C=C. Overall, these results provided insights into functional property regulation by the interaction of starch-based multi-component systems.

A chlorogenic acid-chitosan complex bifunctional coating for improving osteogenesis differentiation and bactericidal properties of zirconia implants

Poor osteogenesis caused by limited bioactivity and peri-implantitis caused by bacterial colonization are the main challenges affecting the use of zirconia-based materials in dental implants. Accordingly, the development of a surface treatment method with an antibacterial effect and that promotes osteogenesis without damage to cells is crucial for yttrium-stabilized tetragonal zirconia (Y-TZP) implants. Herein, we have developed a functional surface modification strategy whereby a poly (ethylene imine)/hyaluronic acid /chitosan-chlorogenic acid (PEI/HA/CGA-CS) conjugate is deposited on a zirconia surface by the layer-by-layer (LBL) technique, enhancing its osteogenic differentiation and antibacterial activities. The results showed that the PEI/HA/CGA-CS coating improved the wettability of the zirconia surface and maintained stable release of CGA. The PEI/HA/CGA-CS functional coating was found to promote early cell adhesion, proliferation, differentiation, and calcification. The results of bacterial adhesion and activity tests showed that the coating effectively inhibits the proliferation and activity of Porphyromonas gingivalis (P. gingivalis) and Aggregatibacter actinomycetemcomitans (A. actinomycetemcomitans) without impairing the biological activity of osteoblasts. In addition, we found that the PEI/HA/CGA-CS coating enhances the osteogenesis of MC3T3-E1 cells by promoting the protein expression of Nephronectin (NPNT) and activating the Wnt/β-catenin signaling pathway. The above results are of profound significance for the practical application of zirconia-based implants. DATA AVAILABILITY: Data will be made available on request.

Optimization of the extraction of phenolic compounds from the leaves of yerba mate (Ilex paraguariensis) through high hydrostatic pressure system using mixture design with process variables

In this study, a mixture design with process variables was used to optimize the extraction of total phenolic compounds (TPC) from yerba mate leaves through high hydrostatic pressure extraction. The studied variables were pressure (50, 100, and 150 MPa), extraction time (10, 20, and 30 min), and solvent (water, glycerin, and 50% v/v water/50% v/v glycerin). The multiple linear regression model presented an excellent fit (R2 adjusted of 0.9792) and demonstrated the major influence of glycerin content on the water/glycerin mixture solvent for TPC extraction. Optimal process conditions obtained were 69% v/v water, 31% v/v glycerin, 50 MPa pressure, and 10 min time. PRACTICAL APPLICATION: The paper describes a novel extraction method to obtain phenolic compounds from yerba mate (compounds that can replace synthesized antioxidants in the food industry) using high hydrostatic pressure and environmentally friendly solvents. The extraction process was studied to optimize its performance, obtaining more phenolic compounds from the same amount of yerba mate.

Migration of tocopherols from the oil phase to the oil-water interface using phospholipids improved the oxidative stability of O/W emulsions

The purpose of this research was to effectively migrate tocopherols (T) to the oil-water interface layer (oxidation site) by combining hydrophobic T with amphiphilic phospholipids (P) to improve the oxidative stability of O/W emulsions. Firstly, it was confirmed that the antioxidant ability of TP combinations exhibited synergistic effects in O/W emulsions by measuring lipid hydroperoxides and thiobarbituric acid-reactive species. Moreover, the introduction of P into O/W emulsions to improve the distribution of T at the interfacial layer was confirmed by centrifugation and confocal microscopy methods. Subsequently, the possible mechanisms of synergistic interaction between T and P were described by fluorescence spectroscopy, isothermal titration calorimetry, electron spin resonance, quantum chemical methods and the variation of minor constituents during storage. This research revealed an in-depth insight into the antioxidant interaction mechanism of TP combinations using experimental and theoretical approaches, which provided theoretical guidance for developing emulsion products with better oxidative stability.

Interfacial behavior of gallic acid and its alkyl esters in stripped soybean oil in combination with monoacylglycerol and phospholipid

The effect of gallic acid alkyl esters and their combination with monoacylglycerol (MAG) and 1,2-dioleoyl-sn-glycero-3-phosphocholine (DOPC) on the formation of hydroperoxides and hexanal were determined during the oxidation of stripped soybean oil. Interfacial tension, water content, and droplet size were evaluated to monitor the physical properties of the oil system. Adding MAG and DOPC, especially MAG/DOPC, to the oil promoted the partitioning of antioxidants into the water-oil interfaces by further reducing the interfacial tension. The stripped oil containing methyl gallate (MG) accompanied by MAG/DOPC had lower values of the critical micelle concentration of hydroperoxides and larger micellar size at the induction period. This confirms that MG was able to more effectively reduce the free hydroperoxides concentration and inhibit them in an interfacial way. The conjunction of surfactants has been shown as a promising strategy to improve the interfacial and antioxidant activity of gallates in the oxidative stability of soybean oil.

Antioxidant properties of lipid concomitants in edible oils: A review

Edible oils are indispensable for human life, providing energy and necessary fatty acids. Nevertheless, they are vulnerable to oxidation via a number of different mechanisms. Essential nutrients deteriorate as well as toxic substances are produced when edible oils are oxidized; thus, they should be retarded wherever possible. Lipid concomitants have a strong antioxidant capacity and are a large class of biologically active chemical substances in edible oils. They have shown remarkable antioxidant properties and were documented to improve the quality of edible oils in varied ways. An overview of the antioxidant properties of the polar, non-polar, and amphiphilic lipid concomitants present in edible oils is provided in this review. Interactions among various lipid concomitants and the probable mechanisms are also elucidated. This review may provide a theoretical basis and practical reference for food industry practitioners and researchers to understand the underlying cause of variations in the quality of edible oils.

Integrated the embedding delivery system and targeted oxygen scavenger enhances free radical scavenging capacity

World trends in oil crop growing area, yield, and production over the last 10 years exhibited an increase of 48 %, 82 %, and 240 %, respectively. Concerning reduced shelf-life of oil-containing food products caused by oil oxidation and the demand for sensory quality of oil, the development of methods the improvement oil quality is urgently required. This critical review presented a concise overview of the recent literature related to the inhibition ways of oil oxidation. The mechanism of different antioxidants and nanoparticle delivery systems on oil oxidation was also explored. The current review provides scientific findings on control strategies: (i) design oxidation quality assessment model; (ii) packaging by antioxidant coatings and eco-friendly film nanocomposite: ameliorate physicochemical properties; (iii) molecular investigations on inhibitory effects of selected antioxidants and underlying mechanisms; (iv) explore the interrelationship between the cysteine/citric acid and lipoxygenase pathway in the progression of oxidative/fragmentation degradation of unsaturated fatty acid chains.

Analysis of Physicochemical Properties, Lipid Composition, and Oxidative Stability of Cashew Nut Kernel Oil

Cashew nut kernel oil (CNKO) is an important oil source from tropical crops. The lipid species, composition, and relative content of CNKO were revealed using ultra high performance liquid chromatography time-of-flight tandem mass spectrometry (UPLC-TOF-MS/MS), and the physicochemical properties, functional group structure, and oxidation stability of CNKO at different pressing temperatures were characterized using a near infrared analyzer and other methods. The results showed that CNKO mainly consisted of oleic acid (60.87 ± 0.06%), linoleic acid (17.33 ± 0.28%), stearic acid (10.93 ± 0.31%), and palmitic acid (9.85 ± 0.04%), and a highly unsaturated fatty acid (78.46 ± 0.35%). In addition, 141 lipids, including 102 glycerides and 39 phospholipids, were identified in CNKO. The pressing temperature had a significant effect on the physicochemical properties of cashew kernels, such as acid value, iodine value, and peroxide value, but the change in value was small. The increase in pressing temperature did not lead to changes in the functional group structure of CNKO, but decreased the induction time of CNKO, resulting in a decrease in their oxidative stability. It provided basic data support to guide subsequent cashew kernel processing, quality evaluation, and functional studies.

Sustainable Extraction Methods Affect Metabolomics and Oxidative Stability of Myrtle Seed Oils Obtained from Myrtle Liqueur By-Products: An Electron Paramagnetic Resonance and Mass Spectrometry Approach

Myrtle liqueur production generates high amounts of by-products that can be employed for the extraction of bioactive compounds. Bio-based, non-toxic and biodegradable solvents (ethyl acetate and 2-methyltetrahydrofuran), and a mechanical extraction were applied to myrtle seeds, by-products of the liqueur production, to extract oils rich in phenolic compounds. The oils obtained were characterized for yield, peroxide value (PV), lipid composition, and total phenolic concentration (TPC). The phenolic profile of the oils, determined by LC-MS, the antioxidant activity, and the oxidative stability were also analyzed. A validated UHPLC-ESI-QTRAP-MS/MS analytical method in multiple reaction monitoring (MRM) mode was applied to quantify myricetin and its main derivatives in myrtle oils. The results pointed out clear differences among extraction methods on myricetin concentration. The oxidative stability of myrtle oils was studied with electron paramagnetic resonance (EPR) spectroscopy highlighting the effect of the extraction method on the oxidation status of the oils and the role of phenolic compounds in the evolution of radical species over time. A principal component analysis applied to LC-MS data highlighted strong differences among phenolic profiles of the oils and highlighted the role of myricetin in the oxidative stability of myrtle oils. Myrtle oil, obtained from the by-products of myrtle liqueur processing industry, extracted with sustainable and green methods might have potential application in food or cosmetic industries.

Clove Polyphenolic Compounds Improve the Microbiological Status, Lipid Stability, and Sensory Attributes of Beef Burgers during Cold Storage

This study investigated the phenolic composition of clove powder extract (CPE), determined by high-pressure liquid chromatography, as well as the effect of the clove powder (CP) concentration (0, 2, 4, and 6%) on the quality of beef burgers during 21 days of cold storage at 4 °C. The CPE contained a high amount of total phenolic content (455.8 mg Gallic acid equivalent/g) and total flavonoid content (100.4 mg catechin equivalent/g), and it exhibited high DPPH antioxidant scavenging activity (83.9%). Gallic acid, catechol, and protocatechuic acid were the highest phenolic acids (762.6, 635.8, and 544.9 mg/100 g, respectively), and quercetin and catechin were the highest flavonoid acids (1703.1 and 1065.1 mg/100 g, respectively). Additionally, the CPE inhibited the growth of both Gram-positive and Gram-negative bacteria effectively at 100 μg/disc. The addition of the CP had no discernible influence on the pH of the meat patties. The addition of CP at 4 and 6% increased the phenolic content and antioxidant activity of the beef patties, which consequently resulted in reduced lipid oxidation and microbial spoilage throughout the storage period. Furthermore, the CP significantly (p ≤ 0.05) improved the beef burger cooking characteristics (cooking yield, fat retention, moisture retention, and shrinkage). Additionally, the sensory acceptability was higher (p ≤ 0.05) for the burgers that contained 2% and 4% CP compared with the other treatments. In conclusion, the bioactive compounds in CP can extend the shelf life and improve the safety of beef burgers.