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Zhang X, Gao L, Li Q, Yu Y, Lv C, Lu J. Four new compounds isolated from the rhizomes of Phedimus aizoon (L.) 't Hart. Nat Prod Res 2024; 38:2658-2666. [PMID: 37067197 DOI: 10.1080/14786419.2023.2198711] [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: 01/11/2023] [Accepted: 03/27/2023] [Indexed: 04/18/2023]
Abstract
One new coumarin, one new flavonoid, two new distinctive compounds with characteristics of an iriflophene unit and a flavonoid unit connecting via a furan ring, together with five known compounds were isolated from the rhizomes of Phedimus aizoon (L.) 't Hart. Their structures were elucidated on the basis of spectroscopic analysis. Compounds 4, 5 and 8 increased the survival rate of H9c2 cells induced by doxorubicin in vitro, which was capable of further drug exploration.
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Affiliation(s)
- Xin Zhang
- School of Traditional Chinese Materia Medica, Shenyang Pharmaceutical University, Shenyang, China
| | - Lu Gao
- School of Traditional Chinese Materia Medica, Shenyang Pharmaceutical University, Shenyang, China
| | - Qiao Li
- Affiliated Hospital of Liaoning, University of Traditional Chinese Medicine, Shenyang, China
- School of Business Administration, Shenyang Pharmaceutical University, Shenyang, China
| | - Yang Yu
- School of Traditional Chinese Materia Medica, Shenyang Pharmaceutical University, Shenyang, China
| | - Chongning Lv
- School of Traditional Chinese Materia Medica, Shenyang Pharmaceutical University, Shenyang, China
| | - Jincai Lu
- School of Traditional Chinese Materia Medica, Shenyang Pharmaceutical University, Shenyang, China
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2
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Wang C, Song Z, Cao Y, Han L, Yu Q, Han G, Zhu X. Characterization of sodium alginate-carrageenan films prepared by adding peanut shell flavonoids as an antioxidant: Application in chilled pork preservation. Int J Biol Macromol 2024; 266:131081. [PMID: 38552691 DOI: 10.1016/j.ijbiomac.2024.131081] [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: 12/05/2023] [Revised: 03/11/2024] [Accepted: 03/20/2024] [Indexed: 04/05/2024]
Abstract
This study prepared and characterized sodium alginate and carrageenan (SAC) composite films incorporated with peanut shell flavonoids (PSFs). PSFs compound identification research was implemented. The physicochemical features of PSFs-SAC composite films and their ability to preserve chilled pork in a 4 °C refrigerator were determined. PSFs consist of luteolin, eriodictyol, 5,7-dihydroxychromone, and 8 other components. They significantly improved the mechanical properties, barrier properties, thermal stability, and antioxidant properties of SAC composite films (P < 0.05). PSFs were also responsible for increasing the density of the film structure between the sodium alginate and carrageenan molecules. During storage, compared with the control group, the prepared PSFs-SAC composite films did not allow the total viable count (TVC), pH and total volatile base nitrogen (TVB-N) of the chilled pork to increase rapidly. Further, they were able to inhibit lipid oxidation more effectively (P < 0.05). For these reasons, the use of the PSFs-SAC composite films prolonged shelf life of chilled pork from 6 days to the 12 days. Therefore, PSFs-SAC composite films are expected to be used as bioactive substances in food preservation.
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Affiliation(s)
- Cong Wang
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, PR China
| | - Zhaoyang Song
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, PR China
| | - Yinjuan Cao
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, PR China
| | - Ling Han
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, PR China.
| | - Qunli Yu
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, PR China.
| | - Guangxing Han
- Shandong Lvrun Food Co., Ltd., Linyi 276017, PR China
| | - Xiaopeng Zhu
- Zhangye Wanhe Grass Livestock Industry Technology Development Co., Ltd., Zhangye 734000, PR China
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3
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Wang ZJ, Huang H, Zhu YY, Zhou ZS, Liu T, He XC, Zhang TL, Luo XD. Antimicrobial ingredients of Zanthoxylum motuoense and potential in fresh pork meat preservation. Heliyon 2024; 10:e22963. [PMID: 38163185 PMCID: PMC10755585 DOI: 10.1016/j.heliyon.2023.e22963] [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: 05/15/2023] [Revised: 11/15/2023] [Accepted: 11/22/2023] [Indexed: 01/03/2024] Open
Abstract
Zanthoxylum motuoense (Tibetan prickly ash, MTHJ), different from the Chinese prickly ash species, is distributed only in the Tibet. Now the chemical characterization and antibacterial activity of MTHJ extracts were analyzed for the first time. As a result, Schinifoline (12), γ-Fagarine (8), (2E,7E,9E)-6 S-Hydroxy-N-(2-methylpropyl)-11-oxo-2, 7, 9-Dodecatrienamide (6), and Neoechinulin A (17) were found to be the major different factors by untarget LC-MS metabolomics together with quantitative analysis on target. These four compounds were also the major antibacterial constituents. Then, the antimicrobial activity of MTHJ fractions was evaluated with colony forming units (CFU), fluorescence microscopy imaging, SEM and investigating the potential food preservation. Nutritional composition, colour and sensory evaluation of extract-treated samples were evaluated along storage time. The results suggested the MTHJ may be used for meat products preservation, and the scores were significantly higher for its unique flavor, which offered a promising choice for food safety, preservation and reducing foodborne illness.
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Affiliation(s)
- Zhao-Jie Wang
- Yunnan Characteristic Plant Extraction Laboratory, Key Laboratory of Medicinal Chemistry for Natural Resource, Ministry of Education and Yunnan Province, School of Chemical Science and Technology, Yunnan University, Kunming, 650500, PR China
| | - Huan Huang
- Yunnan Characteristic Plant Extraction Laboratory, Key Laboratory of Medicinal Chemistry for Natural Resource, Ministry of Education and Yunnan Province, School of Chemical Science and Technology, Yunnan University, Kunming, 650500, PR China
| | - Yan-Yan Zhu
- Yunnan Characteristic Plant Extraction Laboratory, Key Laboratory of Medicinal Chemistry for Natural Resource, Ministry of Education and Yunnan Province, School of Chemical Science and Technology, Yunnan University, Kunming, 650500, PR China
| | - Zhong-Shun Zhou
- Yunnan Characteristic Plant Extraction Laboratory, Key Laboratory of Medicinal Chemistry for Natural Resource, Ministry of Education and Yunnan Province, School of Chemical Science and Technology, Yunnan University, Kunming, 650500, PR China
| | - Tie Liu
- Yunnan Characteristic Plant Extraction Laboratory, Key Laboratory of Medicinal Chemistry for Natural Resource, Ministry of Education and Yunnan Province, School of Chemical Science and Technology, Yunnan University, Kunming, 650500, PR China
| | - Xing-Chao He
- Yunnan Characteristic Plant Extraction Laboratory, Key Laboratory of Medicinal Chemistry for Natural Resource, Ministry of Education and Yunnan Province, School of Chemical Science and Technology, Yunnan University, Kunming, 650500, PR China
| | - Tie-Li Zhang
- Yunnan Characteristic Plant Extraction Laboratory, Key Laboratory of Medicinal Chemistry for Natural Resource, Ministry of Education and Yunnan Province, School of Chemical Science and Technology, Yunnan University, Kunming, 650500, PR China
| | - Xiao-Dong Luo
- Yunnan Characteristic Plant Extraction Laboratory, Key Laboratory of Medicinal Chemistry for Natural Resource, Ministry of Education and Yunnan Province, School of Chemical Science and Technology, Yunnan University, Kunming, 650500, PR China
- State Key Laboratory of Phytochemistry and Plant Resources in West China, Kunming Institute of Botany, Chinese Academy of Sciences, Kunming, 650201, PR China
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4
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Ge Q, Wang K, Shao X, Wei Y, Zhang X, Liu Y, Wang H, Xu F. Inhibitory Mechanism of Flavonoids from Sedum aizoon L. on Rhizopus nigricans. Foodborne Pathog Dis 2023; 20:197-208. [PMID: 37172299 DOI: 10.1089/fpd.2022.0083] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 05/14/2023] Open
Abstract
Rhizopus nigricans is a widespread phytopathogen in fruits and vegetables that can cause considerable economic effects and resource waste. Flavonoids from Sedum aizoon L. (FSAL) have specific antifungal activities. This study selected FSAL as an antifungal to prolong the preservation of fruits and vegetables. The results showed that the mycelial morphology and ultrastructure were damaged by the FSAL treatment (1.0 minimum inhibitory concentration), led to the increase of reactive oxygen species and malondialdehyde, and affected the activity of key enzymes in the glycolytic pathway, such as lactic dehydrogenase, pyruvate kinase, and hexokinase of R. nigricans. Key genes in glycolysis were upregulated or downregulated. In addition, in the treatment and control groups, 221 differentially expressed genes were found, including 89 that were upregulated and 32 that were downregulated, according to the transcriptome results. The differential genes were mainly enriched in glycolysis, pyruvate metabolism, and citrate cycle pathways. The results revealed some insights into the antifungal mechanism of FSAL against R. nigricans and offered a theoretical foundation for its advancement as a novel plant-derived antifungal agent.
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Affiliation(s)
- Qingqing Ge
- Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, China
| | - Kaiyue Wang
- Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, China
| | - Xingfeng Shao
- Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, China
| | - Yingying Wei
- Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, China
| | - Xin Zhang
- Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, China
| | - Yanan Liu
- Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, China
| | - Hongfei Wang
- Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, China
| | - Feng Xu
- Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, China
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5
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Influences of flavonoids from Sedum aizoon L. on the cell membrane of Botrytis cinerea. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102386] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
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6
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Mahmud J, Muranyi P, Salmieri S, Lacroix M. Optimization of a natural antimicrobial formulation against potential meat spoilage bacteria and food-borne pathogens: Mixture design methodology and predictive modeling. Microb Pathog 2023; 176:106000. [PMID: 36709849 DOI: 10.1016/j.micpath.2023.106000] [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: 12/21/2022] [Revised: 01/16/2023] [Accepted: 01/18/2023] [Indexed: 01/27/2023]
Abstract
This study is about the combined antimicrobial effect of essential oils (EOs), namely Mediterranean (MN) EO, German thyme (GT) EO, Cinnamon (CN) EO, Indian (IN) EO, Asian (AN) EO, and citrus extract (CE) against spoilage bacteria (Lactobacillus sakei, Lactobacillus curvatus, Leuconostoc mesenteroides, Carnobacterium divergens, Brochothrix thermosphacta, and Pseudomonas aeruginosa) and selected pathogenic bacteria (E. coli O157:H7, Salmonella Typhimurium and Listeria monocytogenes). Firstly, each EO and CE were screened for antibacterial activity by microdilution assay, and the most efficient antimicrobial extracts were selected based on the lowest MIC values to perform the combination assays. Afterward, a simplex-centroid mixture design was used to develop optimal antimicrobial mixtures capable of protecting meat from spoilage and pathogenic bacteria. The optimization tool allowed us to postulate models and validate them statistically as well as to create a prediction profile of the experiment. Thus, the optimal mixtures named active formulation 1 (AF1) containing MN EO/GT EO/VC EO/CE with a ratio of 1:2:2:1 and active formulation 2 (AF2) containing IN EO/AN EO/CE/VC EO with a ratio of 2:2:1:2, were developed based on the demonstration of their synergistic effect against tested bacteria. The obtained formulations at organoleptically acceptable concentrations could be applied in the preservation of meat and meat products.
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Affiliation(s)
- Jumana Mahmud
- Research Laboratories in Sciences, Applied to Food, Canadian Irradiation Center, INRS-Armand-Frappier, Health and Biotechnology Centre, Institute of Nutrition and Functional Foods (INAF), Owner of the MAPAQ Chair on Stabilized Natural Antimicrobials and Food Quality, 531 Boulevard des Prairies, Laval, QC, H7V 1B7, Canada
| | - Peter Muranyi
- Fraunhofer Institute for Process Engineering and Packaging IVV, Giggenhauser, Str. 35, 85354, Freising, Germany
| | - Stephane Salmieri
- Research Laboratories in Sciences, Applied to Food, Canadian Irradiation Center, INRS-Armand-Frappier, Health and Biotechnology Centre, Institute of Nutrition and Functional Foods (INAF), Owner of the MAPAQ Chair on Stabilized Natural Antimicrobials and Food Quality, 531 Boulevard des Prairies, Laval, QC, H7V 1B7, Canada
| | - Monique Lacroix
- Research Laboratories in Sciences, Applied to Food, Canadian Irradiation Center, INRS-Armand-Frappier, Health and Biotechnology Centre, Institute of Nutrition and Functional Foods (INAF), Owner of the MAPAQ Chair on Stabilized Natural Antimicrobials and Food Quality, 531 Boulevard des Prairies, Laval, QC, H7V 1B7, Canada.
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7
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A novel exposure mode based on UVA-LEDs for bacterial inactivation. JOURNAL OF PHOTOCHEMISTRY AND PHOTOBIOLOGY. B, BIOLOGY 2023; 239:112641. [PMID: 36610349 DOI: 10.1016/j.jphotobiol.2022.112641] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/04/2022] [Revised: 12/16/2022] [Accepted: 12/23/2022] [Indexed: 12/26/2022]
Abstract
As an emerging UV source, ultraviolet light-emitting diodes (UV-LEDs) are increasingly being used for disinfection purposes. UVA-LEDs have a higher output power, lower cost, and stronger penetration and cause less harm than UVC-LEDs. In this study, a novel exposure mode based on UVA was proposed and well demonstrated by various experiments using S. aureus as an indicator. Compared with single-dose exposure, fractionated exposure with a 15 min interval between treatments resulted in increased S. aureus inactivation. A longer interval or lower first irradiation dose was unfavorable for inactivation. Fractionated exposure changed the inactivation rate constant and eliminated the shoulder in the fluence-response curves. This resulted in changing the sensitivity of bacteria to UVA and improving bacterial inactivation. Moreover, the fractioned exposure mode has universality for various bacteria (including gram-positive and gram-negative bacteria). S. aureus was not reactivated by photoreactivation or dark repair after UVA treatment. As expected, the cells were damaged more seriously after fractionated exposure, further suggesting the advantages of this new exposure mode. In addition, the mechanism by which bacteria were inactivated after fractionated exposure was investigated, and it was found that •OH played an important role. A longer interval between treatments showed an adverse effect on inactivation, mainly due to the reduction of •OH and recovery of intracellular GSH. In summary, the current work provides novel ideas for the application of UVA-LEDs, which will give more choices for disinfection treatment.
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8
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Genomic analysis of intestinal flora and liver genes in mice with circadian rhythm disorders fed with flavonoids from Sedum aizoon L. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.102067] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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9
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Hernández-García E, Vargas M, Chiralt A. Starch-polyester bilayer films with phenolic acids for pork meat preservation. Food Chem 2022; 385:132650. [DOI: 10.1016/j.foodchem.2022.132650] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2021] [Revised: 02/03/2022] [Accepted: 03/04/2022] [Indexed: 12/14/2022]
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10
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Food Additives from Fruit and Vegetable By-Products and Bio-Residues: A Comprehensive Review Focused on Sustainability. SUSTAINABILITY 2022. [DOI: 10.3390/su14095212] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
Abstract
Food waste is one of the fundamental issues when it comes to environmental impacts, and this type of waste results in the food’s loss itself, but also that of water, energy, fertilizers, and other resources used for its production. Many vegetable parts are removed from the final product before reaching retail (peels, roots, and seeds), and these raw materials are rich sources of highly valuable molecules such as phytochemicals, minerals, vitamins, and other compounds with health benefits (prevention of several diseases, improvement of the immune system, regulating gastrointestinal transit, and others). Therefore, substantial efforts have been made to find technological solutions to avoid food waste, namely through its reuse in the food chain, thus promoting the circular economy and sustainability. This review focuses on the biggest wastes generated by the food industry, the most common destinations, and case studies applying these by-products or biowaste in the food industry.
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11
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Transcriptomic analysis reveals antibacterial mechanism of flavonoids from Sedum aizoon L. against Pseudomonas fragi. Food Control 2022. [DOI: 10.1016/j.foodcont.2021.108755] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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12
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Hernández-García E, Vargas M, Torres-Giner S. Quality and Shelf-Life Stability of Pork Meat Fillets Packaged in Multilayer Polylactide Films. Foods 2022; 11:foods11030426. [PMID: 35159576 PMCID: PMC8833934 DOI: 10.3390/foods11030426] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/24/2021] [Revised: 01/21/2022] [Accepted: 01/26/2022] [Indexed: 02/04/2023] Open
Abstract
In the present study, the effectiveness of a multilayer film of polylactide (PLA), fully bio-based and compostable, was ascertained to develop a novel sustainable packaging solution for the preservation of fresh pork meat. To this end, the multilayer PLA films were first characterized in terms of their thermal characteristics, structure, mechanical performance, permeance to water and aroma vapors and oxygen, and optical properties and, for the first time, compared with two commercial high-barrier multilayer packaging films. Thereafter, the multilayers were thermosealed to package fillets of fresh pork meat and the physicochemical changes, lipid oxidation levels, and microbiological counts were monitored in the food samples during storage under refrigeration conditions. Results showed that the meat fillets packaged in PLA developed a redder color and showed certain indications of dehydration and oxidation, being more noticeably after 11 days of storage, due to the higher water vapor and oxygen permeance values of the biopolymer multilayer. However, the pH changes and bacterial growth in the cold-stored fresh pork meat samples were minimal and very similar in the three tested multilayer films, successfully accomplishing the requirements of the food quality and safety standards at the end of storage.
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13
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Qi X, Lu XT, Sun XH, Lin CQ, Cui CB. The regulatory effect of total flavonoids of Sedum aizoon L. on oxidative stress in type 1 diabetic mice. Curr Res Food Sci 2022; 5:1140-1147. [PMID: 35865805 PMCID: PMC9294556 DOI: 10.1016/j.crfs.2022.06.010] [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: 04/14/2022] [Revised: 05/03/2022] [Accepted: 06/27/2022] [Indexed: 11/17/2022] Open
Abstract
In this study, the optimal extraction conditions for the total flavonoids of Sedum aizoon L. (STF) were optimized by response surface methodology. Evaluation of the antioxidant in vitro of STF, and modulatory effects of glucolipid metabolism, and oxidative stress in mice with type 1 diabetes mellitus (T1DM). STF showed good antioxidant capacity in vitro. STF could improve glucolipid metabolism, organ coefficients, and antioxidant stress enzymes in T1DM mice effectively, reduce the damage to liver tissue, and regulate redox imbalance in the organism by modulating the Nrf2/Keap1/ARE signaling pathway. The results of this study could provide a theoretical reference for the application of Sedum aizoon L. in the development of auxiliary hypoglycemic functional foods and improvement of diabetes. Optimization of optimal extraction conditions by response surface methodology. Total flavonoids of Sedum aizoon L. have good antioxidant activity in vitro. Total flavonoids of Sedum aizoon L. have hypoglycemic effect. Total flavonoids of Sedum aizoon L. can improve the oxidative stress in T1DM mice.
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14
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Bilen S, Mohamed Ali GA, Amhamed ID, Almabrok AA. Modulatory effects of laurel-leaf cistus (Cistus laurifolius) ethanolic extract on innate immune responses and disease resistance in common carp (Cyprinus carpio). FISH & SHELLFISH IMMUNOLOGY 2021; 116:98-106. [PMID: 34252543 DOI: 10.1016/j.fsi.2021.07.001] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/08/2021] [Revised: 06/24/2021] [Accepted: 07/06/2021] [Indexed: 06/13/2023]
Abstract
Medicinal herbs are used for growth promotion, disease control and other health benefits in aquaculture industry. Here, we examined the effect of dietary laurel-leaf cistus (Cistus laurifolius) ethanolic extract on growth performance, digestive enzyme activity, haematological profile and nonspecific immune responses in common carp (Cyprinus carpio). In addition, resistance against Aeromonas hydrophila infection was examined. Common carp was fed diets containing 0 (Control), 0.1 (CL0.1), 0.5 (CL0.5) and 1 (CL1) g kg-1 laurel-leaf cistus extract for 45 days. After 30 days, superoxide anion production (SAP) increased in CL0.1 and CL0.5 fish groups and at the end of the study all experimental fish groups had higher SAP compared to that of the control (P ˂ 0.05). Lysozyme activity (LA) was elevated in CL0.5 and CL1 treated groups on 30th day (P < 0.05), and this increase was only observed in C0.1 fish group at the end of study compared to control (P ˂ 0.05). Myeloperoxidase activity was significantly increased in CL0.5 and CL1 fish groups at the end of study. IL-1βgene expression was significantly increased in treated fish in a dose-depended manner. Similar results were observed for transcription of IL-6 and IL-8 (P < 0.05). Anti-inflammatory cytokines, IL-10 and TGF-β were highly up-regulated in the intestine and head kidney of CL treated fish groups compared to control (P < 0.05). At the end of experiment, significantly higher final body weight, weight gain, and specific growth rate were obtained in CL0.1 treated fish group compared to control. However, growth was negatively affected in CL1 fish group (P < 0.05). CL1 fish group had also a significantly higher FCR. Amylase activity was significantly increased in all experimental fish groups compared to control (P ˂ 0.05). Trypsin activity was decreased in CL0.1 and CL1 fish groups (P ˂ 0.05). WBC and RBC were significantly increased (P ˂ 0.05) in CL0.5 and CL1 fish groups, whereas haemoglobin, haematocrit, mean cell, mean cell haemoglobin contents were no significantly changed among control and treatment groups. Result of challenge test with A. hydrophila exhibited that survival rate in all treatment groups was significantly higher than that of control. These findings demonstrated that laurel-leaf cistus at 0.1 g kg-1 can be a suitable candidate for growth promotion, immune system induction and infection control in fish.
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Affiliation(s)
- Soner Bilen
- Kastamonu University, Faculty of Fisheries, Department of Aquaculture, Kastamonu, Turkey.
| | | | - Iman Daw Amhamed
- Al-Zintan University, Faculty of Science, Department of Zoology, Alzintan, Libya
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15
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Gong J, Qiu S, Weng Q, Li D, Chu B, Xiao G, Yuan H, Zheng F. Effect of different drying methods on phenolic compounds and antioxidant capacity in different fractions of
Sedum aizoon
L. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14723] [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)
- Jinyan Gong
- Zhejiang Provincial Key Lab for Biological and Chemical Processing Technologies of Farm Product School of Biological and Chemical Engineering Zhejiang University of Science and Technology Hangzhou China
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing China
| | - Shaoping Qiu
- Zhejiang Provincial Key Lab for Biological and Chemical Processing Technologies of Farm Product School of Biological and Chemical Engineering Zhejiang University of Science and Technology Hangzhou China
| | - Qian Weng
- Zhejiang Provincial Key Lab for Biological and Chemical Processing Technologies of Farm Product School of Biological and Chemical Engineering Zhejiang University of Science and Technology Hangzhou China
| | - Dong Li
- Zhejiang Yangshengtang Institute of Natural Medicine Ltd. Hangzhou China
| | - Bingquan Chu
- Zhejiang Provincial Key Lab for Biological and Chemical Processing Technologies of Farm Product School of Biological and Chemical Engineering Zhejiang University of Science and Technology Hangzhou China
| | - Gongnian Xiao
- Zhejiang Provincial Key Lab for Biological and Chemical Processing Technologies of Farm Product School of Biological and Chemical Engineering Zhejiang University of Science and Technology Hangzhou China
| | - Haina Yuan
- Zhejiang Provincial Key Lab for Biological and Chemical Processing Technologies of Farm Product School of Biological and Chemical Engineering Zhejiang University of Science and Technology Hangzhou China
| | - Fuping Zheng
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing China
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16
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Jin F, Ding R, Ding K, Han T, Chen X. Preparation of allyl isothiocyanate microencapsulation and its application in pork preservation. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14709] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Fang‐zhou Jin
- Department of Food Science and Engineering Beijing University of Agriculture Beijing China
- Beijing Laboratory of Food Quality and Safety Beijing University of Agriculture Beijing China
- Beijing Key Laboratory of Agricultural Product Detection and Control of Spoilage Organisms and Pesticide Residue Beijing University of Agriculture Beijing China
| | - Rui‐xia Ding
- Department of Food Science and Engineering Beijing University of Agriculture Beijing China
- Beijing Laboratory of Food Quality and Safety Beijing University of Agriculture Beijing China
- Beijing Key Laboratory of Agricultural Product Detection and Control of Spoilage Organisms and Pesticide Residue Beijing University of Agriculture Beijing China
| | - Ke Ding
- Department of Food Science and Engineering Beijing University of Agriculture Beijing China
- Beijing Laboratory of Food Quality and Safety Beijing University of Agriculture Beijing China
- Beijing Key Laboratory of Agricultural Product Detection and Control of Spoilage Organisms and Pesticide Residue Beijing University of Agriculture Beijing China
| | - Tao Han
- Department of Food Science and Engineering Beijing University of Agriculture Beijing China
- Beijing Laboratory of Food Quality and Safety Beijing University of Agriculture Beijing China
- Beijing Key Laboratory of Agricultural Product Detection and Control of Spoilage Organisms and Pesticide Residue Beijing University of Agriculture Beijing China
| | - Xiang‐ning Chen
- Department of Food Science and Engineering Beijing University of Agriculture Beijing China
- Beijing Laboratory of Food Quality and Safety Beijing University of Agriculture Beijing China
- Beijing Key Laboratory of Agricultural Product Detection and Control of Spoilage Organisms and Pesticide Residue Beijing University of Agriculture Beijing China
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17
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A transcriptome analysis of the antibacterial mechanism of flavonoids from Sedum aizoon L. against Shewanella putrefaciens. World J Microbiol Biotechnol 2020; 36:94. [PMID: 32562062 DOI: 10.1007/s11274-020-02871-w] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2020] [Accepted: 06/13/2020] [Indexed: 02/06/2023]
Abstract
Flavonoids from Sedum aizoon L. (FSAL) possess prominent antibacterial activity against Shewanella putrefaciens isolated from sea food. In the current study, the involved molecular mechanisms were investigated using transcriptome analyses combined with bioinformatics analysis in vitro for the first time. Results showed that treatment of FSAL (1.0 MIC) damaged the permeability and integrity of cell membrane and induced 721 differentially expressed genes (DEGs) in tested bacteria at transcriptional levels, including 107 DEGs were up-regulated and 614 DEGs were down-regulated. In addition, the RNA-Seq analysis revealed that the majority of DEGs mainly involved in pathways of lipopolysaccharide biosynthesis, glycerophospholipid metabolism, biosynthesis of amino acids, purine metabolism, ABC transporters and response to stimulus. In summary, the integrated results indicated that the intervention of FSAL induced destruction of cell wall and membrane, disorder of the metabolic process and redox balance, and damage of nucleic acids in S. putrefaciens, at last resulted in the death of cells. This study provided new insights into the anti- S. putrefaciens molecular mechanism underlying the treatment of FSAL, which may be served as the basis guide for identifying potential antimicrobial targets and application of FSAL in food safety.
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Luo J, Xu F, Zhang X, Shao X, Wei Y, Wang H. Transcriptome analysis of Penicillium italicum in response to the flavonoids from Sedum aizoon L. World J Microbiol Biotechnol 2020; 36:62. [PMID: 32314096 DOI: 10.1007/s11274-020-02836-z] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2020] [Accepted: 04/04/2020] [Indexed: 01/03/2023]
Abstract
Natural products extracted from plants are an alternative method for controlling postharvest citrus blue mold, caused by Penicillium italicum (P. italicum). In this study, RNA sequence analysis was used to investigate the underlying anti-fungal mechanism of flavonoids from Sedum aizoon L. (FSAL) on P. italicum. Significant differences in 3592 genes were observed, including 2507 up-regulated and 1085 down-regulated genes between the FSAL-treated and the control groups. Furthermore, the GO and KEGG analysis results indicated that FSAL inhibited genes related to the integral components of membrane, oxidation-reduction process, mitochondrion, ribosome, and amino acid metabolism. In the presence of FSAL, the cellular constituents, including DNA and RNA were leaked from hyphae of P. italicum. Reactive oxygen species (ROS) production in P. italicum was also determined with a significant concentration-effect under the treatment of FSAL. Thus, we speculate that the inhibitory activity of FSAL on P. italicum is mainly achieved by damaging the structure of the cell membrane and cell wall, disrupting the process of mitochondrial respiratory metabolism, protein biosynthesis, and amino acid metabolism, leading to cell death. The present study provided a global perspective on the molecular mechanism of FSAL on P. italicum through transcriptome analysis, which may help develop a novel plant-derived anti-fungal agent for the blue mold of citrus.
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Affiliation(s)
- Jie Luo
- College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, 315211, Zhejiang, People's Republic of China
| | - Feng Xu
- College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, 315211, Zhejiang, People's Republic of China.
| | - Xin Zhang
- College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, 315211, Zhejiang, People's Republic of China
| | - Xingfeng Shao
- College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, 315211, Zhejiang, People's Republic of China
| | - Yingying Wei
- College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, 315211, Zhejiang, People's Republic of China
| | - Hongfei Wang
- College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, 315211, Zhejiang, People's Republic of China.
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Wei L, Zhao J, Meng Y, Guo Y, Luo C. Antibacterial activity, safety and preservative effect of aminoethyl-phloretin on the quality parameters of salmon fillets. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108874] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Xu F, Cao S, Wang C, Wang K, Wei Y, Shao X, Wang H. Antimicrobial activity of flavonoids from Sedum aizoon L. against Aeromonas in culture medium and in frozen pork. Food Sci Nutr 2019; 7:3224-3232. [PMID: 31660136 PMCID: PMC6804768 DOI: 10.1002/fsn3.1178] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/18/2019] [Revised: 06/18/2019] [Accepted: 06/22/2019] [Indexed: 11/17/2022] Open
Abstract
The chemical composition and antimicrobial activity of flavonoids from Sedum aizoon L. against Aeromonas in vitro were investigated, and the effect of flavonoid treatment on the quality of fresh pork during frozen storage for 6 months was also explored. The results showed that kaempferol, quercetin dihydrate, and catechin were the most predominant flavonoids from S. aizoon L. Flavonoids exhibited antibacterial activity to Aeromonas in vitro, which caused membrane damage, disruption of the bacterial surface, and internal ultrastructure, and resulted in the leakage of reducing sugars and proteins. Meanwhile, flavonoid treatment retarded the microbial growth and deteriorates of pork characteristics, including pH value, total volatile basic nitrogen (TVB-N), texture, and sensory evaluation during frozen storage, thereby prolonged the shelf life. Their results suggested that flavonoids from S. aizoon L. offer a promising choice for food safety and preservation.
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Affiliation(s)
- Feng Xu
- State Key Laboratory for Quality and Safety of Agro‐products, Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food and Pharmaceutical SciencesNingbo UniversityNingboChina
| | - Shifeng Cao
- College of Biological and Environmental Sciences, Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang ProvinceZhejiang Wanli UniversityNingboChina
| | - Chunxing Wang
- State Key Laboratory for Quality and Safety of Agro‐products, Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food and Pharmaceutical SciencesNingbo UniversityNingboChina
| | - Kaikai Wang
- State Key Laboratory for Quality and Safety of Agro‐products, Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food and Pharmaceutical SciencesNingbo UniversityNingboChina
| | - Yingying Wei
- State Key Laboratory for Quality and Safety of Agro‐products, Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food and Pharmaceutical SciencesNingbo UniversityNingboChina
| | - Xingfeng Shao
- State Key Laboratory for Quality and Safety of Agro‐products, Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food and Pharmaceutical SciencesNingbo UniversityNingboChina
| | - Hongfei Wang
- State Key Laboratory for Quality and Safety of Agro‐products, Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food and Pharmaceutical SciencesNingbo UniversityNingboChina
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