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Wang R, Luo Y, Lan Z, Qiu D. Insights into structure, codon usage, repeats, and RNA editing of the complete mitochondrial genome of Perilla frutescens (Lamiaceae). Sci Rep 2024; 14:13940. [PMID: 38886463 DOI: 10.1038/s41598-024-64509-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2024] [Accepted: 06/10/2024] [Indexed: 06/20/2024] Open
Abstract
Perilla frutescens (L.) Britton, a member of the Lamiaceae family, stands out as a versatile plant highly valued for its unique aroma and medicinal properties. Additionally, P. frutescens seeds are rich in Îś-linolenic acid, holding substantial economic importance. While the nuclear and chloroplast genomes of P. frutescens have already been documented, the complete mitochondrial genome sequence remains unreported. To this end, the sequencing, annotation, and assembly of the entire Mitochondrial genome of P. frutescens were hereby conducted using a combination of Illumina and PacBio data. The assembled P. frutescens mitochondrial genome spanned 299,551 bp and exhibited a typical circular structure, involving a GC content of 45.23%. Within the genome, a total of 59 unique genes were identified, encompassing 37 protein-coding genes, 20 tRNA genes, and 2 rRNA genes. Additionally, 18 introns were observed in 8 protein-coding genes. Notably, the codons of the P. frutescens mitochondrial genome displayed a notable A/T bias. The analysis also revealed 293 dispersed repeat sequences, 77 simple sequence repeats (SSRs), and 6 tandem repeat sequences. Moreover, RNA editing sites preferentially produced leucine at amino acid editing sites. Furthermore, 70 sequence fragments (12,680 bp) having been transferred from the chloroplast to the mitochondrial genome were identified, accounting for 4.23% of the entire mitochondrial genome. Phylogenetic analysis indicated that among Lamiaceae plants, P. frutescens is most closely related to Salvia miltiorrhiza and Platostoma chinense. Meanwhile, inter-species Ka/Ks results suggested that Ka/Ks < 1 for 28 PCGs, indicating that these genes were evolving under purifying selection. Overall, this study enriches the mitochondrial genome data for P. frutescens and forges a theoretical foundation for future molecular breeding research.
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Affiliation(s)
- Ru Wang
- Hubei Minzu University, School of Forestry and Horticulture, Enshi, 445000, China
| | - Yongjian Luo
- Hubei Minzu University, School of Forestry and Horticulture, Enshi, 445000, China
| | - Zheng Lan
- Heilongjiang Bayi Agricultural University, Daqing, 163319, China
| | - Daoshou Qiu
- Key Laboratory of Crops Genetics and Improvement of Guangdong Province, Crops Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou, 510640, China.
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Sundar S, Singh B, Kaur A. Optimizing niger seed (Guizotia abyssinica) oil quality: A comprehensive analysis of infrared-heat induced changes in bioactive profile, physiochemical attributes, and oxidative stability. J Food Sci 2024; 89:3523-3539. [PMID: 38685875 DOI: 10.1111/1750-3841.17085] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2024] [Revised: 03/11/2024] [Accepted: 04/06/2024] [Indexed: 05/02/2024]
Abstract
Infrared heating (IRH) at 140, 160, and 180°C for varying durations (5, 10, and 15 min) was employed for improving the niger (Guizotia abyssinica) seed oil (NSO) quality for diverse food applications. The study explored changes in phenolic profile, oxidative stability index (OSI), tocopherols, phytosterols, fatty acid profiles, and physicochemical attributes of NSO. Upon IRH at 180°C for 10 min, the oil yield, total phenolic, and flavonoid contents increased from 33.09% to 40.56%, 6.67 to 173.62 mg GAE/kg, and 24.76 to 120.64 mg QE/kg, respectively. The viscosity, chlorophylls, carotenoids, radical scavenging activity, OSI, caffeic, protocatechuic, vanillic, and syringic acids were highest upon IRH at 180°C for 15 min. The tocopherols and phytosterols initially augmented while decremented upon raising IRH conditions. The infrared spectra indicated no adverse impact of IRH on NSO quality. The appropriate IRH conditions can be considered for improving NSO quality and making it valuable for various edible products.
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Affiliation(s)
- Shyam Sundar
- Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, Punjab, India
| | - Balwinder Singh
- Department of Botany, Khalsa College, Amritsar, Punjab, India
| | - Amritpal Kaur
- Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, Punjab, India
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3
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Manikpuri S, Kheto A, Sehrawat R, Gul K, Routray W, Kumar L. Microwave irradiation of guar seed flour: Effect on anti-nutritional factors, phytochemicals, in vitro protein digestibility, thermo-pasting, structural, and functional attributes. J Food Sci 2024; 89:2188-2201. [PMID: 38369948 DOI: 10.1111/1750-3841.16980] [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: 10/28/2023] [Revised: 01/05/2024] [Accepted: 01/26/2024] [Indexed: 02/20/2024]
Abstract
Guar seed flour (GSF) has a high amount of carbohydrates, proteins, phytochemicals, and anti-nutritional factors (ANFs), which limits its use. To address this issue, the current study was undertaken to understand the effect of microwave (MW) irradiation on ANFs, phytochemicals, in vitro protein digestibility (IVPD), and functional attributes of GSF at varying power density (Pd: 1-3 W/g) and duration (3-9 min). The ANFs were determined using a colorimetric assay and a Fourier transform infrared spectrum. At 3 Pd-9 min, the maximum reduction in ANFs (tannin, phytic acid, saponin, and trypsin inhibitor activity) was observed. Higher Pd and treatment duration increased antioxidant activity and total phenolic content, except for total flavonoid content. Furthermore, compared to the control sample (78.38%), the IVPD of the GSF samples increased to 3.28% (3 Pd-9 min). An increase in Pd and duration of MW treatment improved the thermal and pasting properties of GSF samples up to 2 Pd-9 min. Due to inter- and intramolecular hydrogen bonding degradation, the relative crystallinity of the 3 Pd-9 min treated GSF sample was 30.58%, which was lower than that of the control (40.08%). In MW-treated samples, SEM images revealed smaller clusters with rough and porous structures. However, no noticeable color (ΔE) changes were observed in MW-treated samples. Aside from water absorption capacity and water solubility index, MW treatment reduced oil absorption capacity, foaming capacity, and emulsifying capacity. As demonstrated by principal component analysis, MW irradiation with moderate Pd (2-3) was more effective in reducing ANFs, retaining nutritional contents, and improving the digestible properties of GSF, which could be a potential ingredient for developing gluten-free products.
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Affiliation(s)
- Sakshi Manikpuri
- Department of Food Process Engineering, National Institute of Technology, Rourkela, Odisha, India
| | - Ankan Kheto
- Department of Food Process Engineering, National Institute of Technology, Rourkela, Odisha, India
| | - Rachna Sehrawat
- Department of Food Process Engineering, National Institute of Technology, Rourkela, Odisha, India
| | - Khalid Gul
- Department of Food Process Engineering, National Institute of Technology, Rourkela, Odisha, India
| | - Winny Routray
- Department of Food Process Engineering, National Institute of Technology, Rourkela, Odisha, India
| | - Lokesh Kumar
- Department of Wine, Food and Molecular Biosciences, Lincoln University, Lincoln, New Zealand
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Ye Z, Wang J, Gan S, Dong G, Yang F. Combination of fingerprint and chemometric analytical approaches to identify the geographical origin of Qinghai-Tibet plateau rapeseed oil. Heliyon 2024; 10:e27167. [PMID: 38444496 PMCID: PMC10912685 DOI: 10.1016/j.heliyon.2024.e27167] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2024] [Revised: 02/13/2024] [Accepted: 02/26/2024] [Indexed: 03/07/2024] Open
Abstract
Verification of the geographical origin of rapeseed oil is essential to protect consumers from fraudulent products. A prospective study was conducted on 45 samples from three rapeseed oil-producing areas in Qinghai Province, which were analyzed by GC-FID and GC-MS. To assess the accuracy of the prediction of origin, classification models were developed using PCA, OPLS-DA, and LDA. It was found that multivariate analysis combined with PCA separate 96% of the samples, and the correct sample discrimination rate based on the OPLS-DA model was over 98%. The predictive index of the model was Q2 = 0.841, indicating that the model had good predictive ability. The LDA results showed highly accurate classification (100%) and cross-validation (100%) rates for the rapeseed oil samples, demonstrating that the model had strong predictive capacity. These findings will serve as a foundation for the implementation and advancement of origin traceability using the combination of fatty acid, phytosterol and tocopherol fingerprints.
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Affiliation(s)
- Ziqin Ye
- College of Agriculture and Animal Husbandry, Qinghai University, Xining, 810016, PR China
| | - Jinying Wang
- College of Agriculture and Animal Husbandry, Qinghai University, Xining, 810016, PR China
- State Key Laboratory of Plateau Ecology and Agriculture, Qinghai University, Xining, 810016, PR China
| | - Shengrui Gan
- College of Agriculture and Animal Husbandry, Qinghai University, Xining, 810016, PR China
| | - Guoxin Dong
- College of Agriculture and Animal Husbandry, Qinghai University, Xining, 810016, PR China
| | - Furong Yang
- College of Agriculture and Animal Husbandry, Qinghai University, Xining, 810016, PR China
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Tian W, Yan X, Zeng Z, Xia J, Zhao J, Zeng G, Yu P, Wen X, Gong D. Enzymatic interesterification improves the lipid composition, physicochemical properties and rheological behavior of Cinnamomum camphora seed kernel oil, Pangasius bocourti stearin and perilla seed oil blends. Food Chem 2024; 430:137026. [PMID: 37517373 DOI: 10.1016/j.foodchem.2023.137026] [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: 02/08/2023] [Revised: 05/13/2023] [Accepted: 07/25/2023] [Indexed: 08/01/2023]
Abstract
The study aimed to investigate the effect of enzymatic interesterification on the lipid composition, physicochemical properties and rheological behavior of Cinnamomum camphora seed kernel oil (CCSKO), Pangasius bocourti stearin (PBST) and perilla seed oil (PSO) blends. The results showed that the interesterification process significantly changed the TAG profile of the blends. Lipid products from the enzymatic interesterification (EIE) had significantly lower slide melting point and solid fat content than the non-interesterification (NIE) lipid products. Interesterification process changed the crystal polymorphic forms from β > β' of NIE to β < β' of EIE. The crystal morphology of EIE was smaller and more diffuse compared to the NIE. Moreover, EIE showed improved rheological behavior, which was more suitable for food margarine preparation. The findings have provided a theoretical basis for the potential application of Lipozyme TL IM modified lipid products in the food industry.
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Affiliation(s)
- Wenran Tian
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, Nanchang University, Nanchang 330031, China; School of Chemistry and Chemical Engineering, Nanchang University, Nanchang 330031, China
| | - Xianghui Yan
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, Nanchang University, Nanchang 330031, China; School of Resources and Environment, Nanchang University, Nanchang 330031, China
| | - Zheling Zeng
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, Nanchang University, Nanchang 330031, China; School of Chemistry and Chemical Engineering, Nanchang University, Nanchang 330031, China.
| | - Jiaheng Xia
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, Nanchang University, Nanchang 330031, China; School of Chemistry and Chemical Engineering, Nanchang University, Nanchang 330031, China
| | - Junxin Zhao
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, Nanchang University, Nanchang 330031, China; School of Food Science and Technology, Nanchang University, Nanchang 330031, China
| | - Guibing Zeng
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, Nanchang University, Nanchang 330031, China; School of Chemistry and Chemical Engineering, Nanchang University, Nanchang 330031, China
| | - Ping Yu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, Nanchang University, Nanchang 330031, China; School of Chemistry and Chemical Engineering, Nanchang University, Nanchang 330031, China.
| | - Xuefang Wen
- Institute of Applied Chemistry, Jiangxi Academy of Science, Nanchang, 330096, China
| | - Deming Gong
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, Nanchang University, Nanchang 330031, China; New Zealand Institute of Natural Medicine Research, 8 Ha Crescent, Auckland 2104, New Zealand
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Hu T, Zhou L, Kong F, Wang S, Hong K, Lei F, He D. Effects of Extraction Strategies on Yield, Physicochemical and Antioxidant Properties of Pumpkin Seed Oil. Foods 2023; 12:3351. [PMID: 37761059 PMCID: PMC10529489 DOI: 10.3390/foods12183351] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2023] [Revised: 09/03/2023] [Accepted: 09/05/2023] [Indexed: 09/29/2023] Open
Abstract
This study investigated the effects of three extraction methods, including cold pressing (CP), microwave pretreatment pressing (MP), and supercritical fluid extraction (SFE), on the yield, physicochemical properties, bioactive compounds content, and antioxidant properties of pumpkin seed oil (PSO). Furthermore, the correlation between bioactive compounds and the antioxidant properties of PSO was determined. The results revealed that the yield of PSO extracted using the three methods was in the order of SFE > MP > CP. Additionally, the PSO generated by SFE showed the highest unsaturated fatty acid content, followed by MP and CP. Additionally, MP-PSO exhibited the highest acid value and saponification value, while SFE-PSO displayed the highest moisture content, peroxide value, and iodine value. Moreover, the PSO generated by MP demonstrated superior antioxidant properties compared to that of PSOs from CP and SFE in the oxidation induction, DPPH, FRAP, and ABTS tests. Finally, the correlation analysis revealed that specific types of bioactive compounds, such as β-sitosterol and γ-tocopherol, were highly correlated with the antioxidant properties of PSOs. Consequently, this study provides comprehensive knowledge regarding PSO extraction, physicochemical properties, bioactive compound extraction, and the correlated antioxidant properties.
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Affiliation(s)
- Tianyuan Hu
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; (T.H.); (L.Z.); (F.K.); (K.H.); (D.H.)
| | - Li Zhou
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; (T.H.); (L.Z.); (F.K.); (K.H.); (D.H.)
- Key Laboratory of Edible Oil Quality and Safety for State Market Regulation, Wuhan 430023, China
- Grain and Oil Resources Comprehensive Exploitation and Engineering Technology Research Center of State Administration of Grain, Wuhan 430023, China;
| | - Fan Kong
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; (T.H.); (L.Z.); (F.K.); (K.H.); (D.H.)
| | - Shu Wang
- Grain and Oil Resources Comprehensive Exploitation and Engineering Technology Research Center of State Administration of Grain, Wuhan 430023, China;
- Wuhan Institute for Food and Cosmetic Control, Wuhan 430023, China
| | - Kunqiang Hong
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; (T.H.); (L.Z.); (F.K.); (K.H.); (D.H.)
- Key Laboratory of Edible Oil Quality and Safety for State Market Regulation, Wuhan 430023, China
- Grain and Oil Resources Comprehensive Exploitation and Engineering Technology Research Center of State Administration of Grain, Wuhan 430023, China;
| | - Fenfen Lei
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; (T.H.); (L.Z.); (F.K.); (K.H.); (D.H.)
- Key Laboratory of Edible Oil Quality and Safety for State Market Regulation, Wuhan 430023, China
- Grain and Oil Resources Comprehensive Exploitation and Engineering Technology Research Center of State Administration of Grain, Wuhan 430023, China;
| | - Dongping He
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; (T.H.); (L.Z.); (F.K.); (K.H.); (D.H.)
- Key Laboratory of Edible Oil Quality and Safety for State Market Regulation, Wuhan 430023, China
- Grain and Oil Resources Comprehensive Exploitation and Engineering Technology Research Center of State Administration of Grain, Wuhan 430023, China;
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Interfacial behavior of gallic acid and its alkyl esters in stripped soybean oil in combination with monoacylglycerol and phospholipid. Food Chem 2023; 413:135618. [PMID: 36753786 DOI: 10.1016/j.foodchem.2023.135618] [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: 09/25/2022] [Revised: 01/29/2023] [Accepted: 01/30/2023] [Indexed: 02/07/2023]
Abstract
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.
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Chen L, Hu N, Zhao C, Sun X, Han R, Lv Y, Zhang Z. High-efficiency foam fractionation of anthocyanin from perilla leaves using surfactant-free active Al 2O 3 nanoparticle as collector and frother: Performance and mechanism. Food Chem 2023; 427:136708. [PMID: 37379747 DOI: 10.1016/j.foodchem.2023.136708] [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: 04/08/2023] [Revised: 06/10/2023] [Accepted: 06/20/2023] [Indexed: 06/30/2023]
Abstract
Anthocyanin (ACN) is a natural pigment with significant industrial applications. However, foam fractionation of ACN from perilla leaves extract presents theoretical challenges due to its limited surface activity and foaming capacity. This work developed a surfactant-free active Al2O3 nanoparticle (ANP) as a collector and frother, which was modified with adipic acid (AA). The ANP-AA efficiently collected ACN through the electrostatic interaction, condensation reaction, and hydrogen bonding, with a Langmuir maximum capacity of 129.62 mg/g. Moreover, ANP-AA could form a stable foam layer by irreversibly adsorbing on the gas-liquid interface, reducing surface tension, and alleviating liquid drainage. Under the appropriate conditions of ANP-AA 400 mg/L and pH 5.0, we achieved a high ACN recovery of 95.68% with an enrichment ratio of 29.87 after ultrasound-assisted extraction of ACN from perilla leaves. Additionally, the recovered ACN displayed promising antioxidant properties. These findings hold significant importance in the food, colorant, and pharmaceutical industries.
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Affiliation(s)
- Lin Chen
- School of Chemistry and Chemical Engineering, North University of China, No. 3 Xueyuan Road, Jiancaoping District, Taiyuan 030051, China
| | - Nan Hu
- School of Chemistry and Chemical Engineering, North University of China, No. 3 Xueyuan Road, Jiancaoping District, Taiyuan 030051, China.
| | - Chunquan Zhao
- School of Chemistry and Chemical Engineering, North University of China, No. 3 Xueyuan Road, Jiancaoping District, Taiyuan 030051, China
| | - Xiaodan Sun
- School of Chemistry and Chemical Engineering, North University of China, No. 3 Xueyuan Road, Jiancaoping District, Taiyuan 030051, China
| | - Rong Han
- School of Chemistry and Chemical Engineering, North University of China, No. 3 Xueyuan Road, Jiancaoping District, Taiyuan 030051, China
| | - Yanyan Lv
- Qingdao Product Quality Testing Research Institute, No. 77 Keyuanwei Fourth Road, Laoshan District, Qingdao, Shandong Province 266101, China
| | - Zhijun Zhang
- School of Chemistry and Chemical Engineering, North University of China, No. 3 Xueyuan Road, Jiancaoping District, Taiyuan 030051, China.
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Yang Y, Xia Y, Zhang B, Li D, Yan J, Yang J, Sun J, Cao H, Wang Y, Zhang F. Effects of different n-6/n-3 polyunsaturated fatty acids ratios on lipid metabolism in patients with hyperlipidemia: a randomized controlled clinical trial. Front Nutr 2023; 10:1166702. [PMID: 37324747 PMCID: PMC10267450 DOI: 10.3389/fnut.2023.1166702] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2023] [Accepted: 05/11/2023] [Indexed: 06/17/2023] Open
Abstract
Background and aims Intake of n-3 polyunsaturated fatty acids (PUFA) is helpful for cardiometabolic health. It improves lipid metabolism, and increasing n-3 PUFA is often considered beneficial. However, the role of n-6/n-3 in the regulation of lipid metabolism has been much debated. Therefore, this study was performed on the effect of different proportions of n-6/n-3 diet on lipid metabolism, and quality of life in patients with hyperlipidemia, aiming to explore appropriate proportions of n-6/n-3 to provide the theoretical basis for the development and application of nutritional blended oil in the future. Methods These 75 participants were randomized and assigned into three groups, which received dietary oil with high n-6/n-3 PUFA ratios (HP group: n-6/n-3 = 7.5/1), dietary oil with middle n-6/n-3 PUFA ratios (MP group: n-6/n-3 = 2.5/1) or low n-6/n-3 PUFA ratios (LP group: n-6/n-3 = 1/2.5). All patients received dietary guidance and health education were monitored for hyperlipidemia. Anthropometric, lipid and blood glucose parameters and quality of life were assessed at baseline and 60 days after intervention. Result After 60 days, high-density lipoprotein cholesterol (HDL-c) level was increased (p = 0.029) and Total cholesterol (TC) level was decreased (p = 0.003) in the MP group. In the LP group, TC level was decreased (p = 0.001), TG level was decreased (p = 0.001), but HDL-c level was not significantly increased. At the end of intervention, quality of life' score was improved in both MP and LP groups (p = 0.037). Conclusion Decreasing the intake of edible oil n-6/n-3 ratio can improve blood lipids and quality of life. This is significant for the prevention of cardiovascular disease (CVD). It is also essential to note that an excessive reduction of the n-6/n-3 ratio does not further improve the blood lipid metabolism. In addition, the application of perilla oil in nutritional blended oil has particular significance. Clinical trial registration https://www.chictr.org.cn/indexEN.html, identifier ChiCTR-2300068198.
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Affiliation(s)
- Yiwei Yang
- Wuxi School of Medicine, Jiangnan University, Wuxi, China
- Department of Nutrition, Affiliated Hospital of Jiangnan University, Wuxi, China
- Clinical Evaluation Center for Functional Food, Affiliated Hospital of Jiangnan University, Wuxi, China
| | - Yanping Xia
- Department of Nutrition, Affiliated Hospital of Jiangnan University, Wuxi, China
- Clinical Evaluation Center for Functional Food, Affiliated Hospital of Jiangnan University, Wuxi, China
- Yixing Institute of Food and Biotechnology Co., Ltd., Yixing, China
| | - Baixi Zhang
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Dan Li
- Department of Nutrition, Affiliated Hospital of Jiangnan University, Wuxi, China
- Clinical Evaluation Center for Functional Food, Affiliated Hospital of Jiangnan University, Wuxi, China
- Yixing Institute of Food and Biotechnology Co., Ltd., Yixing, China
| | - Jiai Yan
- Department of Nutrition, Affiliated Hospital of Jiangnan University, Wuxi, China
- Clinical Evaluation Center for Functional Food, Affiliated Hospital of Jiangnan University, Wuxi, China
- Yixing Institute of Food and Biotechnology Co., Ltd., Yixing, China
| | - Ju Yang
- Department of Nutrition, Affiliated Hospital of Jiangnan University, Wuxi, China
- Clinical Evaluation Center for Functional Food, Affiliated Hospital of Jiangnan University, Wuxi, China
- Yixing Institute of Food and Biotechnology Co., Ltd., Yixing, China
| | - Jing Sun
- Department of Nutrition, Affiliated Hospital of Jiangnan University, Wuxi, China
- Clinical Evaluation Center for Functional Food, Affiliated Hospital of Jiangnan University, Wuxi, China
- Yixing Institute of Food and Biotechnology Co., Ltd., Yixing, China
| | - Hong Cao
- Department of Nutrition, Affiliated Hospital of Jiangnan University, Wuxi, China
- Clinical Evaluation Center for Functional Food, Affiliated Hospital of Jiangnan University, Wuxi, China
- Yixing Institute of Food and Biotechnology Co., Ltd., Yixing, China
| | - Yingyu Wang
- Department of Nutrition, Affiliated Hospital of Jiangnan University, Wuxi, China
- Clinical Evaluation Center for Functional Food, Affiliated Hospital of Jiangnan University, Wuxi, China
- Yixing Institute of Food and Biotechnology Co., Ltd., Yixing, China
| | - Feng Zhang
- Wuxi School of Medicine, Jiangnan University, Wuxi, China
- Department of Nutrition, Affiliated Hospital of Jiangnan University, Wuxi, China
- Clinical Evaluation Center for Functional Food, Affiliated Hospital of Jiangnan University, Wuxi, China
- Yixing Institute of Food and Biotechnology Co., Ltd., Yixing, China
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Analysis of Chemical Composition and Antioxidant Activity of Idesia polycarpa Pulp Oil from Five Regions in China. Foods 2023; 12:foods12061251. [PMID: 36981177 PMCID: PMC10048772 DOI: 10.3390/foods12061251] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/21/2023] [Revised: 03/09/2023] [Accepted: 03/11/2023] [Indexed: 03/17/2023] Open
Abstract
Idesia polycarpa pulp oil (IPPO) has the potential to become the new high-quality vegetable oil. The chemical parameters, fatty acid composition, bioactive ingredients, and antioxidant capacity of five Chinese regions of IPPO were studied comparatively, with significant differences among the regions. The oils were all abundant in unsaturated fatty acids, including linoleic acid (63.07 ± 0.03%–70.69 ± 0.02%), oleic acid (5.20 ± 0.01%–7.49 ± 0.03%), palmitoleic acid (4.31 ± 0.01%–8.19 ± 0.01%) and linolenic acid (0.84 ± 0.03%–1.34 ± 0.01%). IPPO is also rich in active substances such as tocopherols (595.05 ± 11.81–1490.20 ± 20.84 mg/kg), which are made up of α, β, γ and δ isomers, β-sitosterol (1539.83 ± 52.41–2498.17 ± 26.05 mg/kg) and polyphenols (106.77 ± 0.86–266.50 ± 2.04 mg GAE/kg oil). The free radical scavenging capacity of IPPO varies significantly depending on the region. This study may provide important guidance for the selection of Idesia polycarpa and offer insights into the industrial application of IPPO in China.
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Zhang X, Zhang Y, Sun P, Su W, Qu Z, Dong Y, Du S, Yu X. Effect of germination pretreatment on the physicochemical properties and lipid concomitants of flaxseed oil. RSC Adv 2023; 13:3306-3316. [PMID: 36756417 PMCID: PMC9869659 DOI: 10.1039/d2ra07458c] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2022] [Accepted: 01/16/2023] [Indexed: 01/25/2023] Open
Abstract
This study investigated the effects of germination pretreatment on the physicochemical properties, lipid concomitants, and antioxidant activity of flaxseed oil in three varieties. The results indicated that the oil content of flaxseed decreased by 2.29-7.40% during the 5 days germination period. Germinated flaxseed oil showed a significantly higher acid value and lower peroxide value. The unsaturated fatty acid content was slightly increased by germination. Germination pretreatment resulted in significant increases in the α-tocopherol, stigmasterol, pigments, total phenols, and antioxidant activity. As germination time progressed to 5 days, α-tocopherol which was traditionally recognized as having the highest antioxidant activity form of vitamin E in humans increased from 3.07-6.82 mg kg-1 to 258.11-389.78 mg kg-1. Germinated oil had 1.63 to 2.05 times higher stigmasterol content than non-germinated oil. The chlorophyll and carotenoid also increased exponentially. The total phenol content of flaxseed oil increased from 64.29-75.85 mg kg-1 to 236.30-297.78 mg kg-1. Germinated flaxseed oil showed important antioxidant activity. Compared with other varieties during germination, the oil from Gansu showed a higher level of α-linolenic acid, tocopherols, and carotenoid, and a maximum increase level of tocopherols and phytosterols. The comprehensive evaluation of germination time by correlation and principal component analysis showed that when germination time exceeded 2 days, the lipid concomitants and antioxidant capacity of flaxseed oil were significantly improved.
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Affiliation(s)
- Xuping Zhang
- Shaanxi Union Research Center of University and Enterprise for Functional Oil Engineering Technology, College of Food Science and Engineering, Northwest A&F University Yangling 712100 Shaanxi P. R. China +86-29-87092486 +86-29-87092308
| | - Yan Zhang
- Shaanxi Union Research Center of University and Enterprise for Functional Oil Engineering Technology, College of Food Science and Engineering, Northwest A&F University Yangling 712100 Shaanxi P. R. China +86-29-87092486 +86-29-87092308
| | - Pengda Sun
- Ningxia Xingling Grain and Oil Co., LtdYinchuan 751400NingxiaP. R. China
| | - Weidong Su
- Ningxia Xingling Grain and Oil Co., LtdYinchuan 751400NingxiaP. R. China
| | - Zhihao Qu
- Shaanxi Union Research Center of University and Enterprise for Functional Oil Engineering Technology, College of Food Science and Engineering, Northwest A&F University Yangling 712100 Shaanxi P. R. China +86-29-87092486 +86-29-87092308
| | - Yaoyao Dong
- Shaanxi Union Research Center of University and Enterprise for Functional Oil Engineering Technology, College of Food Science and Engineering, Northwest A&F University Yangling 712100 Shaanxi P. R. China +86-29-87092486 +86-29-87092308
| | - Shuangkui Du
- Shaanxi Union Research Center of University and Enterprise for Functional Oil Engineering Technology, College of Food Science and Engineering, Northwest A&F University Yangling 712100 Shaanxi P. R. China +86-29-87092486 +86-29-87092308
| | - Xiuzhu Yu
- Shaanxi Union Research Center of University and Enterprise for Functional Oil Engineering Technology, College of Food Science and Engineering, Northwest A&F University Yangling 712100 Shaanxi P. R. China +86-29-87092486 +86-29-87092308
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Zeng J, Wang W, Chen Y, Liu X, Xu Q, Qi S, Lan D, Wang Y. Typical Characterization of Commercial Camellia Oil Products Using Different Processing Techniques: Triacylglycerol Profile, Bioactive Compounds, Oxidative Stability, Antioxidant Activity and Volatile Compounds. Foods 2022; 11:3489. [PMID: 36360102 PMCID: PMC9658760 DOI: 10.3390/foods11213489] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2022] [Revised: 10/26/2022] [Accepted: 10/31/2022] [Indexed: 08/27/2023] Open
Abstract
The processing technique is one of the key factors affecting the quality of camellia oil. In this study, camellia oils were obtained using four different processing techniques (cold-pressed, roast-pressed, fresh-pressed, and refined), and their triacylglycerols (TAGs) profile, bioactive compound (tocopherols, sterols, squalene, and polyphenols) level, oxidative stability, and volatile compounds were analyzed and compared. To further identify characteristic components in four camellia oil products, the TAG profile was analyzed using UPLC-QTOF-MSE. Five characteristic markers were identified, including OOO (m/z 902.8151), POL (m/z 874.7850), SOO (m/z 904.8296), PPL (m/z 848.7693), PPS (m/z 852.7987). Regarding the bioactive compound level and antioxidant capacity, the fresh-pressed technique provided higher α-tocopherols (143.15 mg/kg), β-sitosterol (93.20 mg/kg), squalene (102.08 mg/kg), and polyphenols (35.38 mg/kg) and showed stronger overall oxidation stability and antioxidant capacity. Moreover, a total of 65 volatile compounds were detected and identified in four camellia oil products, namely esters (23), aldehydes (19), acids (8), hydrocarbons (3), ketones (3), and others (9), among which pressed oil was dominated by aldehydes, acid, and esters, while refined oil had few aroma components. This study provided a comprehensive comparative perspective for revealing the significant influence of the processing technique on the camellia oil quality and its significance for producing camellia oil of high quality and with high nutritional value.
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Affiliation(s)
- Jing Zeng
- Department of Food Science and Engineering, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Weifei Wang
- Sericultural and Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou 510610, China
| | - Ying Chen
- Department of Food Science and Engineering, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Xuan Liu
- Department of Food Science and Engineering, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Qingqing Xu
- Department of Food Science and Engineering, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Suijian Qi
- Department of Food Science and Engineering, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Dongming Lan
- Department of Food Science and Engineering, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Yonghua Wang
- Department of Food Science and Engineering, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
- Guangdong Youmei Institute of Intelligent Bio-Manufacturing, Foshan 528226, China
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