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Tu C, Zhang M, Wu M, Liu M, Ke W. Main active constituents and mechanism of toxicity of raphides from Arisaema erubescens against Oncomelania hupensis. ECOTOXICOLOGY AND ENVIRONMENTAL SAFETY 2024; 282:116728. [PMID: 39029218 DOI: 10.1016/j.ecoenv.2024.116728] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/20/2023] [Revised: 06/18/2024] [Accepted: 07/11/2024] [Indexed: 07/21/2024]
Abstract
To find a high-efficiency and environment-friendly biogenic molluscicide against Oncomelania hupensis, and prevent aquatic ecosystem from being contaminated by chemical molluscicides and being toxic. We extracted and purified raphides from the tubers of Arisaema erubescent, and determined the active constituents and molluscicidal activity of the raphides, detoxification enzyme activity, and liver damage. The results showed that the raphides had a strong molluscicidal activity. O. hupensis snails were exposed to the lethal concentration (LC50) of 70.95 mg/L and 44.25 mg/L for treatment with raphides for 48 h and 72 h, respectively. The raphides of molluscicidal activity of the main constituents was as follows: intact raphides > calcium oxalate crystals > AEL (Arisaema erubescens Lectin). The activities of peroxidase (POD), superoxide dismutase (SOD) and catalase (CAT) in the snail livers increased significantly at the early stage of treatment (24 h), but decreased sharply in the later stage (120 h), compared with that in the control group. The results indicated that after treatment with 1/2 LC50 raphides for 120 h, the activities of POD, SOD, and CAT in the snail livers decreased by 82.5 %, 62.9 %, and 84.7 %, respectively. In addition, electron micrographs have shown that the raphides were needle-shaped crystals and tended to be sharp at both ends (with a groove down both sides) and some were barbed, which caused damage to the snail livers to different extent. Overall, our results indicate that the mechanism of toxicity of raphides against O. hupensis may be that the calcium oxalate crystals pricked the liver surface of snail and produced mechanical damage; and then the harmful protease AEL in the raphides was injected into the liver, which reduced the activities of detoxification enzymes, produced severe toxic reactions and eventually killed the O. hupensis snails.
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Affiliation(s)
- Chang Tu
- State Key Laboratory of Biocatalysis and Enzyme Engineering, Hubei University, Wuhan 430062, China; School of Life Sciences, Central China Normal University, Wuhan, Hubei Province 430079, China
| | - Mingjia Zhang
- State Key Laboratory of Biocatalysis and Enzyme Engineering, Hubei University, Wuhan 430062, China
| | - Mingyu Wu
- State Key Laboratory of Biocatalysis and Enzyme Engineering, Hubei University, Wuhan 430062, China
| | - Minfeng Liu
- State Key Laboratory of Biocatalysis and Enzyme Engineering, Hubei University, Wuhan 430062, China
| | - Wenshan Ke
- State Key Laboratory of Biocatalysis and Enzyme Engineering, Hubei University, Wuhan 430062, China.
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2
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Zhang D, Lu M, Liu X, Wei X, Lv G, Shi J, Battino M, Chen K, Zou X. Effect of Phenol and Alkylamide Interaction on α-Glucosidase Inhibition and Cellular Antioxidant Activity during In Vitro Digestion: Using Szechuan Pepper ( Zanthoxylum genus) as a Model. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:11531-11548. [PMID: 38700894 DOI: 10.1021/acs.jafc.4c01544] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/23/2024]
Abstract
Although recent evidence indicated significant phenol and alkylamide interaction in aqueous solutions, the gastrointestinal digestion influence of the combination remains unclear. This study aims to investigate phenol and alkylamide interaction during in vitro digestion, focusing on bioaccessibility and bioactivity, including α-glucosidase inhibition and cellular antioxidant activity. Additionally, the structural mechanism of phenol and alkylamide interaction during in vitro digestion was explored. The results indicated that the presence of phenols and alkylamides significantly increased or decreased their respective bioaccessibility, depending on the Zanthoxylum varieties. Furthermore, although antagonistic phenol/alkylamide interaction was evident during α-glucosidase inhibition, cellular oxidative stress alleviation, and antioxidant gene transcription upregulation, this effect weakened gradually as digestion progressed. Glycoside bond cleavage and the methylation of phenols as well as alkylamide isomerization and addition were observed during digestion, modifying the hydrogen bonding sites and interaction behavior. This study provided insights into the phenol/alkylamide interaction in the gastrointestinal tract.
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Affiliation(s)
- Di Zhang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Minmin Lu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Xuhao Liu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Xiaoou Wei
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Guanhua Lv
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Jiyong Shi
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Maurizio Battino
- International Research Center for Food Nutrition and Safety, Jiangsu University, Zhenjiang 212013, China
- Department of Clinical Sciences, Faculty of Medicine, Polytechnic University of Marche, Ancona 60100, Italy
| | - Kexian Chen
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang 310018, PR China
| | - Xiaobo Zou
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
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3
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Rashid A, Qayum A, Liang Q, Kang L, Ekumah JN, Han X, Ren X, Ma H. Exploring the potential of pullulan-based films and coatings for effective food preservation: A comprehensive analysis of properties, activation strategies and applications. Int J Biol Macromol 2024; 260:129479. [PMID: 38237831 DOI: 10.1016/j.ijbiomac.2024.129479] [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: 09/29/2023] [Revised: 12/09/2023] [Accepted: 01/11/2024] [Indexed: 01/25/2024]
Abstract
Pullulan is naturally occurring polysaccharide exhibited potential applications for food preservation has gained increasing attention over the last half-century. Recent studies focused on efficient preservation and targeted inhibition using active composite ingredients and advanced technologies. This has led to the emergence of pullulan-based biofilm preservation. This review extensively studied the characteristics of pullulan-based films and coatings, including their mechanical strength, water vapor permeability, thermal stability, and potential as a microbial agent. Furthermore, the distinct characteristics of pullulan, production methods, and activation strategies, such as pullulan derivatization, various compounded ingredients (plant extracts, microorganisms, and animal additives), and other technologies (e.g., ultrasound), are thoroughly studied for the functional property enhancement of pullulan-based films and coatings, ensuring optimal preservation conditions for diverse food products. Additionally, we explore hypotheses that further illuminate pullulan's potential as an eco-friendly bioactive material for food packaging applications. In addition, this review evaluates various methods to improve the efficiency of the film-forming mechanism, such as improving the direct coating process, bioactive packaging films, and implementing layer-by-layer coatings. Finally, current analyses put forward suggestions for future advancement in pullulan-based bioactive films, with the aim of expanding their range of potential applications.
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Affiliation(s)
- Arif Rashid
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, PR China
| | - Abdul Qayum
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, PR China
| | - Qiufang Liang
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, PR China
| | - Lixin Kang
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, PR China
| | - John-Nelson Ekumah
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, PR China
| | - Xu Han
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, PR China
| | - Xiaofeng Ren
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, PR China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, PR China.
| | - Haile Ma
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, PR China
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4
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Yang X, Lan W, Sun X. Effect of chlorogenic acid grafted chitosan on microbiological compositions of sea bass (Lateolabrax japonicus) fillets: Dominant spoilage bacteria, inhibition activity and membrane damage mechanisms. Int J Food Microbiol 2024; 411:110540. [PMID: 38118358 DOI: 10.1016/j.ijfoodmicro.2023.110540] [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: 06/28/2023] [Revised: 12/07/2023] [Accepted: 12/15/2023] [Indexed: 12/22/2023]
Abstract
This study investigated the effect of chlorogenic acid grafted chitosan (CS-g-CA) on the microbiota composition of sea bass (Lateolabrax japonicus), isolated and identified the specific spoilage organisms (SSOs) in the late stage of refrigerated fillets and evaluation of their spoilage potential. Moreover, antibacterial activity and membrane damage mechanism of CS-g-CA against spoilage bacteria was also investigated. Illumina-MiSeq high throughput sequencing results showed that CS-g-CA retarded the growth of Pseudomonas spp., which largely contributed to delaying the quality degradation of sea bass during storage. Then nine spoilage bacteria were isolated and identified from the fillets at the end of storage and inoculated into sterile fish fillets to determine their spoilage capacity. Results showed that fish fillets inoculated with spoilage bacteria exhibited a significant increase in TVB-N, TBA and putrescine content and decreased sensory quality during storage. Subsequently, the inhibitory activity of CS-g-CA against spoilage bacteria was investigated and strains that were more sensitive to the CS-g-CA with a strong spoilage capacity were selected for the study of the inhibition mechanism. Results suggested that CS-g-CA had strong inhibitory activity and led to bacterial death through the mechanism of membrane damage. Overall, this study analyzed the effect of CS-g-CA on the preservation of fish fillets from a microbiological point of view to provide a reference for the anti-bacterial preservation of aquatic products.
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Affiliation(s)
- Xin Yang
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Weiqing Lan
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China; Shanghai Aquatic Products Processing and Storage Engineering Technology Research Center, Shanghai, China; National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai, China.
| | - Xiaohong Sun
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China; Shanghai Aquatic Products Processing and Storage Engineering Technology Research Center, Shanghai, China; National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai, China.
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5
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Li H, Xia X, Cheng S, Zang J, Wang Z, Du M. Oyster (Crassostrea gigas) ferritin relieves lead-induced liver oxidative damage via regulating the mitophagy. Int J Biol Macromol 2023; 253:126965. [PMID: 37729985 DOI: 10.1016/j.ijbiomac.2023.126965] [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: 04/25/2023] [Revised: 09/07/2023] [Accepted: 09/15/2023] [Indexed: 09/22/2023]
Abstract
Lead can induce oxidative stress and increase lipid peroxidation in biofilms, leading to liver damage and physiological dysfunction. This study aimed to investigate how oyster ferritin (GF1) attenuates lead-induced oxidative damage to the liver in vitro and in vivo. Animal experiments have confirmed that lead exposure can lead to oxidative damage and lipid peroxidation of the liver, and ferritin can regulate the activity of antioxidant enzymes and alleviate pathological changes in the liver. At the same time, oyster ferritin can regulate the expression of oxidative stress-related genes and reduce the expression of inflammasome-related genes. In addition, lead can induce apoptosis and mitophagy, leading to overproduction of reactive oxygen species and cell death, which can be effectively alleviated by oyster ferritin. Overall, this study provides a theoretical foundation for the use of oyster ferritin as a means of mitigating and preventing lead-induced damage.
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Affiliation(s)
- Han Li
- School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China
| | - Xiaoyu Xia
- School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China
| | - Shuzhen Cheng
- School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China
| | - Jiachen Zang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Zhenyu Wang
- School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China.
| | - Ming Du
- School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China.
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6
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Dahab M, Zhang P, Al-Mijalli SH, Abdallah EM. Unveiling the Anti-Cholera and Active Diabetic Renoprotective Compounds of Maqian Essential Oil: A Computational and Molecular Dynamics Study. Molecules 2023; 28:7954. [PMID: 38138443 PMCID: PMC10746104 DOI: 10.3390/molecules28247954] [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: 10/25/2023] [Revised: 11/23/2023] [Accepted: 11/29/2023] [Indexed: 12/24/2023] Open
Abstract
Cholera is an exceptionally aggressive infectious disease characterized by the potential to induce acute, copious, watery diarrhea of considerable severity and renal inflammation. Diabetic nephropathy is a serious complication of diabetes mellitus that can lead to kidney failure through inflammation; thus, anti-inflammatory agents are promising therapies for diabetic nephropathy. Previous studies have shown that the essential oil of Zanthoxylum myriacanthum var. pubescens Huang, Maqian essential oil (MQEO), exhibits potent antibacterial, anti-inflammatory, and renoprotective activities in diabetic mice and has emerged as a potential therapeutic drug for the treatment of diabetic nephropathy complications. Therefore, the present study was carried out to screen the potential inhibition of cholera toxin and the diabetic renoprotective activity of MQEO through computational approaches. Twelve chemical constituents derived from MQEO were docked with cholera toxin and the target proteins involved in diabetic nephropathy, namely, TXNIP, Nrf2, and DPP IV, and, subsequently, the predictions of molecular dynamic simulations, the drug-likeness properties, and the ADMET properties were performed. α-terpineol showed high binding affinities toward the cholera toxin protein. For TXNIP, among all the chemical constituents, α-phellandrene and p-cymene showed strong binding affinities with the TXNIP protein and displayed relatively stable flexibility at the hinge regions of the protein, favorable physicochemical properties in the absence of hepatotoxicity, and low cytotoxicity. For Nrf2, α-terpineol exhibited the highest binding affinity and formed a very stable complex with Nrf2, which displayed high pharmacokinetic properties. All compounds had low free-binding energies when docked with the DPP IV protein, which suggests potent biological activity. In conclusion, based on a computational approach, our findings reveal that MQEO constituents have inhibitory activity against cholera toxin and are promising therapeutic agents for suppressing diabetic inflammation and for the treatment of diabetic nephropathy complications.
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Affiliation(s)
- Mahmoud Dahab
- Department of Microbiology, Faculty of Pure and Applied Sciences, International University of Africa, P.O. Box 2469, Khartoum 12223, Sudan
| | - Ping Zhang
- Center for Integrative Conservation, Yunnan Key Laboratory for the Conservation of Tropical Rainforests and Asian Elephants, Xishuangbanna Tropical Botanical Garden, Chinese Academy of Sciences, Mengla 666303, China;
| | - Samiah Hamad Al-Mijalli
- Department of Biology, College of Sciences, Princess Nourah bint Abdulrahman University, P.O. Box 84428, Riyadh 11671, Saudi Arabia
| | - Emad M. Abdallah
- Department of Science Laboratories, College of Science and Arts, Qassim University, P.O. Box 53, Ar Rass 51921, Saudi Arabia;
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7
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Guo X, Xu S, Meng X, Peng Z. Dose-Dependent Effect of Hyperoside on the Physicochemical and Gel Properties of Porcine Myofibrillar Proteins at Different NaCl Concentrations under Oxidative Stress. Foods 2023; 12:foods12081684. [PMID: 37107482 PMCID: PMC10137490 DOI: 10.3390/foods12081684] [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: 03/23/2023] [Revised: 04/13/2023] [Accepted: 04/17/2023] [Indexed: 04/29/2023] Open
Abstract
The effects of HYP (10, 50, and 250 μM/g protein) on the physicochemical and gel properties of myofibrillar proteins (MPs) at different NaCl concentrations under oxidative stress were explored. The incorporation of HYP significantly reduced carbonyl content and decreased the loss of free amine groups in a dose-dependent manner, regardless of NaCl concentration. In addition, HYP induced a dose-dependent decrement in total sulfhydryl content regardless of NaCl concentration, which might result from the formation of thiol-quinone adducts via Michael addition. The surface hydrophobicity was significantly increased with HYP addition. Nevertheless, compared with samples treated with 50 μM/g HYP, 250 μM/g HYP caused a significant decrease in surface hydrophobicity, which might be due to the increase in the extent of MPs unfolding and the concomitant aggregation of MPs by hydrophobic interaction. Furthermore, HYP also showed a dose-dependent increment in the water-holding capacity (WHC) and gel strength of MPs gels, which might be due to more orderly crosslinks via fibrous filaments at 0.2 M NaCl and more regular and lamellar structures with smaller and more homogeneous pores at 0.6 M NaCl. In summary, HYP reduced the oxidation-mediated changes of physicochemical characteristics, preventing the oxidative damage of MPs and reinforcing the ordered crosslinks of MPs-MPs and MPs-HYP during thermal gelation, ultimately resulting in a better gel quality. These results provide a theoretical support for the practical application of HYP as a natural antioxidant in gel-type meat products.
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Affiliation(s)
- Xiuyun Guo
- School of Turism and Cuisine, Yangzhou University, Yangzhou 225127, China
| | - Shuangyi Xu
- School of Turism and Cuisine, Yangzhou University, Yangzhou 225127, China
| | - Xiangren Meng
- School of Turism and Cuisine, Yangzhou University, Yangzhou 225127, China
| | - Zengqi Peng
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
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Yang X, Lan W, Zhao X, Lang A, Xie J. Inhibitory effects of chitosan grafted chlorogenic acid on antioxidase activity, and lipid and protein oxidation of sea bass (Lateolabrax japonicus) fillets stored at 4 °C. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:6236-6245. [PMID: 35502594 DOI: 10.1002/jsfa.11972] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/24/2022] [Revised: 04/24/2022] [Accepted: 05/03/2022] [Indexed: 06/14/2023]
Abstract
BACKGROUND Sea bass (Lateolabrax japonicus), a marine fish, is prone to spoilage due to its high nutritional value. Preservatives are commonly used for storage for the production of fish fillets. In this work, chitosan (CS) was grafted onto chlorogenic acid (CA) to obtain a new preservative, chitosan grafted chlorogenic acid (CS-g-CA), which could enhance the biochemical properties of chitosan and obtain better antibacterial and antibacterial properties. This study therefore investigated the inhibitory effects of CS-g-CA on antioxidant enzyme activity, and lipid and protein oxidation of sea bass fillets stored at 4 °C. RESULTS Compared with the control group on day 9, the activity of 63% catalase (CAT), 78% superoxide diamidase (SOD), 73% glutathione peroxide enzyme (GSH-Px) and 60% DPPH scavenging activity was retained by CS-g-CA treatment. Changes in thiobarbituric acid (TBA) and conjugated diene (CD) values were delayed by CS-g-CA treatment. The use of CS-g-CA retards protein oxidation by inhibiting the formation of free amino acid and carbonyl groups, and maintaining a higher sulfhydryl content. Regarding myofibril degradation, CS-g-CA could maintain protein secondary structure by increasing the ratio of α-helices. CONCLUSIONS Chitosan-grafted chlorogenic acid could protect the activity of antioxidant enzymes and inhibit lipid oxidation by slowing down the production of lipid oxidation products. It also delayed protein oxidation by inhibiting oxidation product generation and stabilizing protein structure. It could therefore be used as a promising preservative for seafood. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Xin Yang
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Weiqing Lan
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
- Shanghai Aquatic Products Processing and Storage Engineering Technology Research Center, Shanghai, China
- National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai, China
| | - XinYu Zhao
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Ai Lang
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Jing Xie
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
- Shanghai Aquatic Products Processing and Storage Engineering Technology Research Center, Shanghai, China
- National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai, China
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9
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Ivane NMA, Haruna SA, Zekrumah M, Roméo Elysé FK, Hassan MO, Hashim SB, Tahir HE, Zhang D. Composition, mechanisms of tingling paresthesia, and health benefits of Sichuan pepper: A review of recent progress. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.05.012] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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10
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Zhao S, Yuan X, Li Z, Zhao Y, Zhou H, Kang Z, Ma H. Inhibitory effects of pepper (
Zanthoxylum bungeanum
Maxim) leaf extract on lipid and protein oxidation during the processing of Chinese traditional dry‐cured meat (larou). Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15917] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Shengming Zhao
- School of Food Science and Technology Henan Institute of Science and Technology No. 90 Hua lan Street Xinxiang 453003 China
- National Pork Processing Technology Research and Development Professional Center No. 90 Hua lan Street Xinxiang 453003 China
| | - Xiaorui Yuan
- School of Food Science and Technology Henan Institute of Science and Technology No. 90 Hua lan Street Xinxiang 453003 China
- National Pork Processing Technology Research and Development Professional Center No. 90 Hua lan Street Xinxiang 453003 China
| | - Zhao Li
- School of Food Science and Technology Henan Institute of Science and Technology No. 90 Hua lan Street Xinxiang 453003 China
- National Pork Processing Technology Research and Development Professional Center No. 90 Hua lan Street Xinxiang 453003 China
| | - Yanyan Zhao
- School of Food Science and Technology Henan Institute of Science and Technology No. 90 Hua lan Street Xinxiang 453003 China
| | - Haixu Zhou
- School of Food Science and Technology Henan Institute of Science and Technology No. 90 Hua lan Street Xinxiang 453003 China
| | - Zhuangli Kang
- School of Food Science and Technology Henan Institute of Science and Technology No. 90 Hua lan Street Xinxiang 453003 China
- National Pork Processing Technology Research and Development Professional Center No. 90 Hua lan Street Xinxiang 453003 China
| | - Hanjun Ma
- School of Food Science and Technology Henan Institute of Science and Technology No. 90 Hua lan Street Xinxiang 453003 China
- National Pork Processing Technology Research and Development Professional Center No. 90 Hua lan Street Xinxiang 453003 China
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11
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Ni R, Yan H, Tian H, Zhan P, Zhang Y. Characterization of key odorants in fried red and green huajiao (Zanthoxylum bungeanum maxim. and Zanthoxylum schinifolium sieb. et Zucc.) oils. Food Chem 2022; 377:131984. [PMID: 34995962 DOI: 10.1016/j.foodchem.2021.131984] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/09/2021] [Revised: 12/15/2021] [Accepted: 12/28/2021] [Indexed: 11/15/2022]
Abstract
Fried huajiao oil (FHO) samples prepared with red or green huajiao are widely applied in different Chinese cuisines due to their own aroma characteristics. To investigate their different aroma profiles, 2 red and 3 green FHOs were analyzed by quantitative descriptive sensory analysis (QDA) and gas chromatography-olfactometry/aroma intensity (GC-O/AI). QDA results showed a distinct difference among FHOs in terms of all sensory attributes. Thirty odorants with high OAVs and AIs were screened from 5 FHOs, among which β-myrcene, (E)-2-heptenal, limonene, α-terpineol and p-cymene were the major characteristic compounds of FHOs. In addition, through orthogonal partial least square discriminate analysis (OPLS-DA), linalool, linalyl acetate, and 1,8-cineole were considered as the volatile markers for classification of FHOs with red and green huajiao. Thereafter, aroma recombination and omission tests were performed to characterize the key aroma compounds of red and green FHOs.
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Affiliation(s)
- Ruijie Ni
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710100, China
| | - Haiyan Yan
- Food College of Shihezi University, Shihezi 832000, China
| | - Honglei Tian
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710100, China; Food College of Shihezi University, Shihezi 832000, China.
| | - Ping Zhan
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710100, China.
| | - Yuyu Zhang
- Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China
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12
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Gan J, Zhao M, He Z, Sun L, Li X, Feng Y. The Effects of Antioxidants and Packaging Methods on Inhibiting Lipid Oxidation in Deep Fried Crickets ( Gryllus bimaculatus) during Storage. Foods 2022; 11:foods11030326. [PMID: 35159477 PMCID: PMC8833970 DOI: 10.3390/foods11030326] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2022] [Revised: 01/20/2022] [Accepted: 01/21/2022] [Indexed: 12/21/2022] Open
Abstract
This study aimed to investigate the effect of processing methods on inhibiting lipid oxidation of deep fried crickets (Gryllus bimaculatus) during storage. Four antioxidants and two packaging methods were used. The effects of different antioxidants and packaging methods on composition of fatty acids, contents of free fatty acids (FFA), peroxide value (PV), and thiobarbituric acid reactive substances (TBARSs) value of deep fried Gryllus bimaculatus were analyzed during 150 days of storage. The composition of fatty acids changed and the content of FFA, PV, and TBARs value also increased with the extension of storage time, indicating that the lipid oxidation dominated by oxidation of unsaturated fatty acids could occur in deep fried Gryllus bimaculatus during storage. In the same storage period, the total content of FFA, PV, and TBARs value of samples treated with antioxidants and vacuum-filling nitrogen packaging were lower than those of controls, suggesting that antioxidants and vacuum-filling nitrogen packaging have noticeable effects on inhibiting lipid oxidation and improving the quality of deep fried crickets, and dibutyl hydroxyl toluene (BHT) was found as the most effective antioxidant in this study. The results may provide a reliable reference for processing of deep fried edible insects.
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13
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Nano-emulsion prepared by high pressure homogenization method as a good carrier for Sichuan pepper essential oil: Preparation, stability, and bioactivity. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112779] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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14
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Zhao W, Yu D, Xia W. Vacuum impregnation of chitosan coating combined with water-soluble polyphenol extracts on sensory, physical state, microbiota composition and quality of refrigerated grass carp slices. Int J Biol Macromol 2021; 193:847-855. [PMID: 34740680 DOI: 10.1016/j.ijbiomac.2021.10.190] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2021] [Revised: 10/11/2021] [Accepted: 10/26/2021] [Indexed: 01/13/2023]
Abstract
Herein, the effects of chitosan (CH) coating with different water-soluble polyphenol extracts (pomegranate peel (PPE), grape seed (GSE) and green tea (GTE)) through vacuum impregnation on the quality retention and microflora of refrigerated grass carp fillets were studied. Generally, the quality degradation of carp fillets was remarkably alleviated using coatings when compared to the control. As suggested by microbial enumeration and high-throughput sequencing, protective coatings were conductive to inhibit bacteria growth, especially spoilage bacteria of Pseudomonas. As a result, the indicator related to bacteria such as total volatile basic nitrogen (TVB-N) and K value had lower levels in coating groups than that in control. In addition, coating also slowed down the deterioration of physical properties of color, texture and water holding capacity in fillets, giving fillets a better edible quality. By contrast, the fillets treated by composite coatings had better quality during storage when compared to chitosan coating alone, and a relatively good synergistic antibacterial effect between chitosan and extracts was also observed, especially for CH-GTE. Overall, the best performance to inhibit quality deterioration was recorded in CH-GTE, with the lowest values of TVB-N, TBARS, K-value and water loss, and highest values of shear force and sensory preference among groups.
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Affiliation(s)
- Wenyu Zhao
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; Collaborative Innovation Center of Food Safety and Quality Control of Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Dawei Yu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; Collaborative Innovation Center of Food Safety and Quality Control of Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China.
| | - Wenshui Xia
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; Collaborative Innovation Center of Food Safety and Quality Control of Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China.
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15
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Yu D, Zhao W, Dong J, Zang J, Regenstein JM, Jiang Q, Xia W. Multifunctional bioactive coatings based on water-soluble chitosan with pomegranate peel extract for fish flesh preservation. Food Chem 2021; 374:131619. [PMID: 34810018 DOI: 10.1016/j.foodchem.2021.131619] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2021] [Revised: 10/31/2021] [Accepted: 11/12/2021] [Indexed: 01/11/2023]
Abstract
This study aimed to reveal the effects of vacuum-impregnated carboxymethyl chitosan (CMCS) coating with pomegranate peel extract (PPE) on quality retention of fish flesh during refrigeration. Herein, CMCS-PPE coating was effective in attenuating quality loss of grass carp fillets. Compared to Control, the levels of drip loss, total volatile base nitrogen, and K value in coated samples were sharply decreased (p < 0.05) by 24.5%, 35.3% and 25.2% on day 9, respectively. Meanwhile, the coating also helped inhibit oxidation, bioamine accumulation, and texture softening in fillets. Moreover, the microbial enumeration was reduced by >1.4 lg cfu/g as compared to Control on day 6 afterward, and high throughput sequencing analysis further showed the active coating contributed to the notable growth suppression of spoilage bacteria like Shewanella. Additionally, the positive effect of the coating scheme was also verified in longsnout catfish and snakehead, further confirming its good applicability for fish flesh preservation.
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Affiliation(s)
- Dawei Yu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China.
| | - Wenyu Zhao
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Junli Dong
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Jinhong Zang
- Special Food Research Institute, Qingdao Agricultural University, Qingdao, Shandong 266109, China
| | - Joe M Regenstein
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China; Department of Food Science, Cornell University, Ithaca NY14850, USA
| | - Qixing Jiang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Wenshui Xia
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China
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16
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Yu D, Yu Z, Zhao W, Regenstein JM, Xia W. Advances in the application of chitosan as a sustainable bioactive material in food preservation. Crit Rev Food Sci Nutr 2021; 62:3782-3797. [PMID: 33401936 DOI: 10.1080/10408398.2020.1869920] [Citation(s) in RCA: 22] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Abstract
Chitosan is obtained from chitin and considered to be one of the most abundant natural polysaccharides. Due to its functional activity, chitosan has received intense and growing interest in terms of applications for food preservation over the last half-century. Compared with earlier studies, recent research has increasingly focused on the exploration of preservation mechanism as well as the targeted inhibition with higher efficiency, which is fueled by availability of more active composite ingredients and integration of more technologies, and gradually perceived as "chitosan-based biofilm preservation." In this Review, we comprehensively summarize the potential antimicrobial mechanisms or hypotheses of chitosan and its widely compounded ingredients, as well as their impacts on endogenous enzymes, oxidation and/or gas barriers. The strategies used for enhancing active function of the film-forming system and subsequent film fabrication processes including direct coating, bioactive packaging film and layer-by-layer assembly are introduced. Finally, future development of chitosan-based bioactive film is also proposed to broaden its application boundaries. Generally, our goal is that this Review is easily accessible and instructive for whose new to the field, as well as hope to advance to the filed forward.
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Affiliation(s)
- Dawei Yu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China.,Collaborative Innovation Center of Food Safety and Quality Control of Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, China
| | - Zijuan Yu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China.,Collaborative Innovation Center of Food Safety and Quality Control of Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, China
| | - Wenyu Zhao
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China.,Collaborative Innovation Center of Food Safety and Quality Control of Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, China
| | - Joe M Regenstein
- Department of Food Science, Cornell University, Ithaca, New York, USA
| | - Wenshui Xia
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China.,Collaborative Innovation Center of Food Safety and Quality Control of Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, China
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17
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Sun J, Sun B, Ren F, Chen H, Zhang N, Zhang Y. Characterization of Key Odorants in Hanyuan and Hancheng Fried Pepper ( Zanthoxylum bungeanum) Oil. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:6403-6411. [PMID: 32423215 DOI: 10.1021/acs.jafc.0c02026] [Citation(s) in RCA: 48] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
Fried pepper (Zanthoxylum bungeanum Maxim.) oil has been widely used in traditional Chinese cuisine and has recently become increasingly popular in food manufacturing. Thus, the aroma profiles of Hancheng pepper oil (HCPO) and Hanyuan pepper oil (HYPO) from two regions were investigated by aroma extract dilution analysis (AEDA) combined with gas chromatography-mass spectrometry-olfactometry (GC-MS-O). Results from AEDA showed that more aroma compounds with flavor dilution factors ≥9 were detected in HCPO than in HYPO. The odor activity values (OAVs) revealed 28 odorants with OAVs ≥1 in HCPO or HYPO. High OAVs were in particular obtained for 1,8-cineole, (E)-2-heptenal, β-myrcene, β-ocimene, limonene, and linalool. Then, the aroma profiles of HCPO and HYPO were successfully simulated through aroma recombination models. Omission tests suggested that β-phellandrene, p-cymene, acetic acid octyl ester, octanal, citronellol, and sabinene played key roles in aroma differences between HCPO and HYPO. In addition, varying enantiomeric ratios of linalool (floral) and limonene (citrus-like and lemon-like) in HCPO and HYPO were observed by chiral GC-MS, and the odor impressions of limonene and linalool were in good agreement with the odor descriptions of S-(-)-limonene and S-(+)-linalool.
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Affiliation(s)
- Jie Sun
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China
- Key Laboratory of Functional Dairy, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China
- Beijing Key Laboratory of Flavor Chemistry, Beijing Technology & Business University, Beijing 100048, China
| | - Baoguo Sun
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China
- Beijing Key Laboratory of Flavor Chemistry, Beijing Technology & Business University, Beijing 100048, China
| | - Fazheng Ren
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China
- Key Laboratory of Functional Dairy, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Haitao Chen
- Beijing Key Laboratory of Flavor Chemistry, Beijing Technology & Business University, Beijing 100048, China
| | - Ning Zhang
- Beijing Key Laboratory of Flavor Chemistry, Beijing Technology & Business University, Beijing 100048, China
| | - Yuyu Zhang
- Beijing Key Laboratory of Flavor Chemistry, Beijing Technology & Business University, Beijing 100048, China
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18
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Li J, Liu Q, Wang J, Liu Q, Peng Z. Effect of red pepper ( Zanthoxylum bungeanum Maxim.) leaf extract on volatile flavor compounds of salted silver carp. Food Sci Nutr 2020; 8:1355-1364. [PMID: 32180945 PMCID: PMC7063358 DOI: 10.1002/fsn3.1380] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/23/2019] [Revised: 10/24/2019] [Accepted: 10/29/2019] [Indexed: 11/13/2022] Open
Abstract
Chinese red pepper (Zanthoxylum bungeanum Maxim.) leaf (ZML) extract was added to salted silver carp. The effect of ZML extract on volatile compounds formation of both dorsal and ventral muscle of salted fish was investigated. Lipid oxidation of salted fish with ZML extract was alleviated with lower peroxide value (PV) and thiobarbituric acid reactive substance (TBARS) values than that of the control. Therefore, the contents of some volatile compounds formed mainly by oxidation such as benzene, methylbenzene, 1-octene-3-ol, hexanal, and methyl ketone, which attributed off-odor of salted fish, were reduced. Principal component analysis results showed that the first principal component (PC1) and the second principal component (PC2) explained 62% and 31% of total variance, respectively, and volatile compounds of the dorsal and ventral of control group differentiated from treatment group. These results showed that ZML extract can be a source of natural antioxidants and food additives for improving flavor of salted fish.
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Affiliation(s)
- Junke Li
- College of Food EngineeringLuDong UniversityYantaiChina
| | - Qiyi Liu
- College of Food EngineeringLuDong UniversityYantaiChina
| | - Jing Wang
- College of Food EngineeringLuDong UniversityYantaiChina
| | - Quanwen Liu
- College of Food EngineeringLuDong UniversityYantaiChina
| | - Zengqi Peng
- College of Food Science and TechnologyNational Center of Meat Quality and Safety ControlNanjing Agriculture UniversityNanjingChina
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19
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Chemical composition, sensory properties and application of Sichuan pepper (Zanthoxylum genus). FOOD SCIENCE AND HUMAN WELLNESS 2019. [DOI: 10.1016/j.fshw.2019.03.008] [Citation(s) in RCA: 42] [Impact Index Per Article: 8.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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20
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Molecular basis of neurophysiological and antioxidant roles of Szechuan pepper. Biomed Pharmacother 2019; 112:108696. [DOI: 10.1016/j.biopha.2019.108696] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2019] [Revised: 02/14/2019] [Accepted: 02/14/2019] [Indexed: 01/18/2023] Open
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21
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Hou G, Surhio MM, Ye H, Gao X, Ye Z, Li J, Ye M. Protective effects of a Lachnum polysaccharide against liver and kidney injury induced by lead exposure in mice. Int J Biol Macromol 2018; 124:716-723. [PMID: 30448488 DOI: 10.1016/j.ijbiomac.2018.11.133] [Citation(s) in RCA: 34] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2018] [Revised: 11/10/2018] [Accepted: 11/14/2018] [Indexed: 12/13/2022]
Abstract
This study was designed to investigate the liver and kidney protective efficacy of a Lachnum polysaccharide (LEP) against Pb-induced toxicity in mice. The results showed that LEP decreased the Pb-induced bodyweight loss and organ index. Moreover, biochemical analysis showed that treatment of LEP could improve antioxidant status (CAT, GSH-Px and MDA) and the injury of tissues (liver and kidney). In addition, the histopathological observations indicated that LEP could attenuate liver and kidney cell injury induced by Pb. For further studies, key proteins involved in hepatic and kidney apoptosis, including cleaved caspase-3, Bax, Bcl-2, TGF-β1 and α-SMA, were quantified. The present findings demonstrated that LEP is strongly effective in protecting against the liver and kidney injury induced by Pb. We hope this research can offer a theoretical base for development of polysaccharide based on nutraceutical food in future.
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Affiliation(s)
- Guohua Hou
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China
| | - Maheen Mahwish Surhio
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China
| | - Hongling Ye
- Department of Horticulture and Landscape, Anqing Vocational and Technical College, Anqing 246003, China
| | - Xiaoming Gao
- Hefei Preschool Education College, Hefei 230013, China
| | - Ziyang Ye
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China
| | - Jinglei Li
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China
| | - Ming Ye
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China.
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22
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Yu D, Regenstein JM, Xia W. Bio-based edible coatings for the preservation of fishery products: A Review. Crit Rev Food Sci Nutr 2018; 59:2481-2493. [DOI: 10.1080/10408398.2018.1457623] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
Affiliation(s)
- Dawei Yu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- Department of Food Science, Cornell University, Ithaca, NY, USA
| | | | - Wenshui Xia
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
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23
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Muppalla SR, Chawla SP. Effect of Gum Arabic-polyvinyl alcohol films containing seed cover extract of Zanthoxylum rhetsa
on shelf life of refrigerated ground chicken meat. J Food Saf 2018. [DOI: 10.1111/jfs.12460] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
Affiliation(s)
- Shobita R. Muppalla
- Food Technology Division; Bhabha Atomic Research Centre; Trombay Mumbai India
| | - S. P. Chawla
- Food Technology Division; Bhabha Atomic Research Centre; Trombay Mumbai India
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24
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Zeng M, Wang J, Zhang M, Chen J, He Z, Qin F, Xu Z, Cao D, Chen J. Inhibitory effects of Sichuan pepper (Zanthoxylum bungeanum) and sanshoamide extract on heterocyclic amine formation in grilled ground beef patties. Food Chem 2018; 239:111-118. [DOI: 10.1016/j.foodchem.2017.06.097] [Citation(s) in RCA: 57] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2016] [Revised: 04/27/2017] [Accepted: 06/18/2017] [Indexed: 12/22/2022]
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25
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Zhang M, Wang J, Zhu L, Li T, Jiang W, Zhou J, Peng W, Wu C. Zanthoxylum bungeanum Maxim. (Rutaceae): A Systematic Review of Its Traditional Uses, Botany, Phytochemistry, Pharmacology, Pharmacokinetics, and Toxicology. Int J Mol Sci 2017; 18:E2172. [PMID: 29057808 PMCID: PMC5666853 DOI: 10.3390/ijms18102172] [Citation(s) in RCA: 113] [Impact Index Per Article: 16.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2017] [Revised: 10/10/2017] [Accepted: 10/12/2017] [Indexed: 11/16/2022] Open
Abstract
Zanthoxylum bungeanum Maxim. (Rutaceae) is a popular food additive and traditional Chinese herbal medicine commonly named HuaJiao in China. This plant is widely distributed in Asian countries. The aim of this paper is to provide a systematic review on the traditional usages, botany, phytochemistry, pharmacology, pharmacokinetics, and toxicology of this plant. Furthermore, the possible development and perspectives for future research on this plant are also discussed. To date, over 140 compounds have been isolated and identified from Z. bungeanum, including alkaloids, terpenoids, flavonoids, and free fatty acids. The extracts and compounds have been shown to possess wide-ranging biological activity, such as anti-inflammatory and analgesic effects, antioxidant and anti-tumor effects, antibacterial and antifungal effects, as well as regulatory effects on the gastrointestinal system and nervous system, and other effects. As a traditional herbal medicine, Z. bungeanum has been widely used to treat many diseases, especially digestive disorders, toothache, stomach ache, and diarrhea. Many traditional usages of this plant have been validated by present investigations. However, further research elucidating the structure-function relationship among chemical compounds, understanding the mechanism of unique sensation, as well as exploring new clinical effects and establishing criteria for quality control for Z. bungeanum should be further studied.
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Affiliation(s)
- Mengmeng Zhang
- College of Pharmacy, Chengdu University of Traditional Chinese Medicine, Chengdu 611137, China.
| | - Jiaolong Wang
- College of Pharmacy, Chengdu University of Traditional Chinese Medicine, Chengdu 611137, China.
| | - Lei Zhu
- College of Pharmacy, Chengdu University of Traditional Chinese Medicine, Chengdu 611137, China.
| | - Tao Li
- College of Pharmacy, Chengdu University of Traditional Chinese Medicine, Chengdu 611137, China.
| | - Weidong Jiang
- Sichuan Institute for Food and Drug Control, Chengdu 611731, China.
| | - Juan Zhou
- Sichuan Institute for Food and Drug Control, Chengdu 611731, China.
| | - Wei Peng
- College of Pharmacy, Chengdu University of Traditional Chinese Medicine, Chengdu 611137, China.
| | - Chunjie Wu
- College of Pharmacy, Chengdu University of Traditional Chinese Medicine, Chengdu 611137, China.
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26
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Kraujalienė V, Pukalskas A, Venskutonis P. Biorefining of goldenrod (Solidago virgaurea L.) leaves by supercritical fluid and pressurized liquid extraction and evaluation of antioxidant properties and main phytochemicals in the fractions and plant material. J Funct Foods 2017. [DOI: 10.1016/j.jff.2017.07.049] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022] Open
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27
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Hong L, Jing W, Qing W, Anxiang S, Mei X, Qin L, Qiuhui H. Inhibitory effect of Zanthoxylum bungeanum essential oil (ZBEO) on Escherichia coli and intestinal dysfunction. Food Funct 2017; 8:1569-1576. [PMID: 28281719 DOI: 10.1039/c6fo01739h] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
Abstract
The inhibitory effects of Zanthoxylum bungeanum essential oil (ZBEO) on Escherichia coli (E. coli) in vitro and in vivo were investigated, as well as its function of improvement of intestinal health. The results of in vitro studies, such as minimal inhibitory concentration (MIC) analysis, agar disc diffusion test and growth curve analysis of E. coli, showed that ZBEO had an excellent inhibitory effect on the growth of E. coli, which may be related to the loss of the normal shape of the cell membranes and the leakage of intracellular constituents, on the basis of SEM observation and cell constituents' release assay. ZBEO also had an inhibitory effect on enteritis and intestinal dysfunction induced by infection of E. coli in vivo, and histopathological observation indicated that ZBEO could markedly ameliorate the structural destruction of intestinal tissues, which might be related to its inhibitory effect on the gene expression of inflammatory cytokines (TLR2, TLR4, TNFα and IL-8). In conclusion, ZBEO showed an excellent inhibitory effect on E. coli both in vitro and in vivo, suggesting the potential application of ZBEO as a kind of functional component having the effects of improving intestinal function and health.
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Affiliation(s)
- Lei Hong
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China.
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28
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Li P, Linhardt RJ, Cao Z. Structural Characterization of Oligochitosan Elicitor from Fusarium sambucinum and Its Elicitation of Defensive Responses in Zanthoxylum bungeanum. Int J Mol Sci 2016; 17:E2076. [PMID: 27973408 PMCID: PMC5187876 DOI: 10.3390/ijms17122076] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2016] [Revised: 11/30/2016] [Accepted: 12/06/2016] [Indexed: 01/03/2023] Open
Abstract
Oligosaccharide elicitors from pathogens have been shown to play major roles in host plant defense responses involving plant-pathogen chemoperception and interaction. In the present study, chitosan and oligochitosan were prepared from pathogen Fusarium sambucinum, and their effects on infection of Zanthoxylum bungeanum stems were investigated. Results showed that oligochitosan inhibited the infection of the pathogen, and that the oligochitosan fraction with a degree of polymerization (DP) between 5 and 6 showed the optimal effect. Oligochitosan DP5 was purified from fraction DP5-6 and was structurally characterized using electrospray ionization mass spectrometry, Fourier transform infrared spectroscopy, and nuclear magnetic resonance spectroscopy. Oligochitosan DP5 showed significant inhibition against the infection of the pathogenic fungi on host plant stems. An investigation of the mechanism underlying this effect showed that oligochitosan DP5 increased the activities of defensive enzymes and accumulation of phenolics in host Z. bungeanum. These results suggest that oligochitosan from pathogenic fungi can mediate the infection of host plants with a pathogen by acting as an elicitor that triggers the defense system of a plant. This information will be valuable for further exploration of the interactions between the pathogen F. sambucinum and host plant Z. bungeanum.
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Affiliation(s)
- Peiqin Li
- Department of Forest Pathology, College of Forestry, Northwest A&F University, Yangling 712100, Shaanxi, China.
| | - Robert J Linhardt
- Center for Biotechnology and Interdisciplinary Studies, Rensselaer Polytechnic Institute, Troy, NY 12180, USA.
- Department of Chemistry and Chemical Biology, Chemical and Biological Engineering, and Biology and Biomedical Engineering, Rensselaer Polytechnic Institute, Troy, NY 12180, USA.
| | - Zhimin Cao
- Department of Forest Pathology, College of Forestry, Northwest A&F University, Yangling 712100, Shaanxi, China.
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29
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Yu D, Xu Y, Jiang Q, Xia W. Effects of chitosan coating combined with essential oils on quality and antioxidant enzyme activities of grass carp (Ctenopharyngodon idellus) fillets stored at 4 °C. Int J Food Sci Technol 2016. [DOI: 10.1111/ijfs.13295] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Dawei Yu
- State Key Laboratory of Food Science and Technology; School of Food Science and Technology; Jiangnan University; Wuxi Jiangsu 214122 China
| | - Yanshun Xu
- State Key Laboratory of Food Science and Technology; School of Food Science and Technology; Jiangnan University; Wuxi Jiangsu 214122 China
| | - Qixing Jiang
- State Key Laboratory of Food Science and Technology; School of Food Science and Technology; Jiangnan University; Wuxi Jiangsu 214122 China
| | - Wenshui Xia
- State Key Laboratory of Food Science and Technology; School of Food Science and Technology; Jiangnan University; Wuxi Jiangsu 214122 China
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30
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Zhang Y, Yang F, Jamali MA, Peng Z. Antioxidant Enzyme Activities and Lipid Oxidation in Rape (Brassica campestris L.) Bee Pollen Added to Salami during Processing. Molecules 2016; 21:molecules21111439. [PMID: 27801831 PMCID: PMC6273772 DOI: 10.3390/molecules21111439] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/09/2016] [Revised: 10/21/2016] [Accepted: 10/25/2016] [Indexed: 11/18/2022] Open
Abstract
The present research investigated the antioxidant effect of rape (Brassica campestris L.) bee pollen (RBP) on salami during processing. Eight flavonoids in RBP ethanol extract were quantified by high-performance liquid chromatography-mass spectrometry (HPLC-MS) analysis, and quercetin, rutin, and kaempferol were the major bioactive compounds. The RBP ethanol extract exhibited higher total antioxidant capacity than 6-hydroxy-2,5,7,8-tertramethylchromancarboxylic acid (trolox) at the same concentration. The salami with 0.05% RBP extract had higher catalase (CAT), superoxide dismutase (SOD), and glutathione peroxidase (GSH-Px) activities than that of the control throughout the processing time (p < 0.05). Significant decreases in peroxide value (POV) and thiobarbituric acid-reactive substances (TBARS) were obtained in the final salami product with 0.05% RBP ethanol extract or 1% RBP (p < 0.05). These results suggested that RBP could improve oxidative stability and had a good potential as a natural antioxidant for retarding lipid oxidation.
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Affiliation(s)
- Yawei Zhang
- College of Food Science and Technology, National Center of Meat Quality and Safety Control, Nanjing Agricultural University, Nanjing 210095, China.
- Synergetic Innovation Center of Food Safety and Nutrition, Nanjing 210095, China.
| | - Fengtian Yang
- College of Food Science and Technology, National Center of Meat Quality and Safety Control, Nanjing Agricultural University, Nanjing 210095, China.
| | - Muneer Ahmed Jamali
- College of Food Science and Technology, National Center of Meat Quality and Safety Control, Nanjing Agricultural University, Nanjing 210095, China.
| | - Zengqi Peng
- College of Food Science and Technology, National Center of Meat Quality and Safety Control, Nanjing Agricultural University, Nanjing 210095, China.
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Zhang J, Xu D, Zhao X, Mo H, Fang Z. Effect ofZanthoxylum bungeanumMaxim on the Lipid Oxidation and Fatty Acid Composition of Dry-Cured Fish During Processing. J FOOD PROCESS PRES 2016. [DOI: 10.1111/jfpp.12894] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Jinjie Zhang
- Department of Food Science; Ningbo University; Ningbo Zhejiang 315211 China
| | - Dalun Xu
- Department of Food Science; Ningbo University; Ningbo Zhejiang 315211 China
| | - Xihong Zhao
- Key Laboratory for Green Chemical Process of Ministry of Education, School of Chemical Engineering and Pharmacy; Wuhan Institute of Technology; Wuhan 430073 China
| | - Haizhen Mo
- Department of Food Science; Henan Institute of Science and Technology; Xinxiang Henan 453003 China
| | - Zhongxiang Fang
- Food Science & Technology Program, School of Public Health, Curtin Health Innovation Research Institute, International Institute of Agri-Food Security; Curtin University; Bentley Western Australia Australia
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