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Jiang F, Li M, Huang L, Wang H, Bai Z, Niu L, Zhang Y. Metabolite Profiling and Biological Activity Assessment of Paeonia ostii Anthers and Pollen Using UPLC-QTOF-MS. Int J Mol Sci 2024; 25:5462. [PMID: 38791503 PMCID: PMC11121493 DOI: 10.3390/ijms25105462] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/19/2024] [Revised: 05/01/2024] [Accepted: 05/14/2024] [Indexed: 05/26/2024] Open
Abstract
Paeonia ostii is an important economic oil and medicinal crop. Its anthers are often used to make tea in China with beneficial effects on human health. However, the metabolite profiles, as well as potential biological activities of P. ostii anthers and the pollen within anthers have not been systematically analyzed, which hinders the improvement of P. ostii utilization. With comprehensive untargeted metabolomic analysis using UPLC-QTOF-MS, we identified a total of 105 metabolites in anthers and pollen, mainly including phenylpropanoids, polyketides, organic acids, benzenoids, lipids, and organic oxygen compounds. Multivariate statistical analysis revealed the metabolite differences between anthers and pollen, with higher carbohydrates and flavonoids content in pollen and higher phenolic content in anthers. Meanwhile, both anthers and pollen extracts exhibited antioxidant activity, antibacterial activity, α-glucosidase and α-amylase inhibitory activity. In general, the anther stage of S4 showed the highest biological activity among all samples. This study illuminated the metabolites and biological activities of anthers and pollen of P. ostii, which supports the further utilization of them.
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Affiliation(s)
- Fengfei Jiang
- College of Landscape Architecture and Arts, Northwest A&F University, Yangling District, Xianyang 712100, China; (F.J.); (M.L.); (L.H.); (H.W.); (Z.B.)
- Oil Peony Engineering Technology Research Center of National Forestry Administration, Yangling District, Xianyang 712100, China
| | - Mengchen Li
- College of Landscape Architecture and Arts, Northwest A&F University, Yangling District, Xianyang 712100, China; (F.J.); (M.L.); (L.H.); (H.W.); (Z.B.)
- Oil Peony Engineering Technology Research Center of National Forestry Administration, Yangling District, Xianyang 712100, China
| | - Linbo Huang
- College of Landscape Architecture and Arts, Northwest A&F University, Yangling District, Xianyang 712100, China; (F.J.); (M.L.); (L.H.); (H.W.); (Z.B.)
- Oil Peony Engineering Technology Research Center of National Forestry Administration, Yangling District, Xianyang 712100, China
| | - Hui Wang
- College of Landscape Architecture and Arts, Northwest A&F University, Yangling District, Xianyang 712100, China; (F.J.); (M.L.); (L.H.); (H.W.); (Z.B.)
- Oil Peony Engineering Technology Research Center of National Forestry Administration, Yangling District, Xianyang 712100, China
| | - Zhangzhen Bai
- College of Landscape Architecture and Arts, Northwest A&F University, Yangling District, Xianyang 712100, China; (F.J.); (M.L.); (L.H.); (H.W.); (Z.B.)
- Oil Peony Engineering Technology Research Center of National Forestry Administration, Yangling District, Xianyang 712100, China
| | - Lixin Niu
- College of Landscape Architecture and Arts, Northwest A&F University, Yangling District, Xianyang 712100, China; (F.J.); (M.L.); (L.H.); (H.W.); (Z.B.)
- Oil Peony Engineering Technology Research Center of National Forestry Administration, Yangling District, Xianyang 712100, China
| | - Yanlong Zhang
- College of Landscape Architecture and Arts, Northwest A&F University, Yangling District, Xianyang 712100, China; (F.J.); (M.L.); (L.H.); (H.W.); (Z.B.)
- Oil Peony Engineering Technology Research Center of National Forestry Administration, Yangling District, Xianyang 712100, China
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Kerienė I, Šaulienė I, Šukienė L, Judžentienė A, Ligor M, Buszewski B. Patterns of Phenolic Compounds in Betula and Pinus Pollen. PLANTS (BASEL, SWITZERLAND) 2023; 12:356. [PMID: 36679068 PMCID: PMC9865354 DOI: 10.3390/plants12020356] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 12/12/2022] [Revised: 01/06/2023] [Accepted: 01/10/2023] [Indexed: 06/17/2023]
Abstract
In this study, phenolic compounds and their antioxidant activity in the pollen of anemophilous Betula and Pinus were determined. Spectrophotometric, high-performance thin-layer and liquid chromatography methods were applied. Free phenolic compounds (free PC) and phenolic compounds bound to the cell wall (bound PC) were analysed in the pollen extracts. Regardless of the pollen species, their content was 20% higher than that in bound PC extracts. Pinus pollen extracts contained 2.5 times less phenolic compounds compared to Betula. Free PC extraction from the deeper layers of Pinus pollen was minimal; the same content of phenolic compounds was obtained in both types of extracts. The bioactivity of pollen (p < 0.05) is related to the content of phenolic compounds and flavonoids in Betula free PC and in bound PC, and only in free PC extracts of Pinus. Rutin, chlorogenic and trans-ferulic acids were characterised by antioxidant activity. Phenolic acids accounted for 70−94%, while rutin constituted 2−3% of the total amount in the extracts. One of the dominant phenolic acids was trans-ferulic acid in all the Betula and Pinus samples. The specific compounds were vanillic and chlorogenic acids of Betula pollen extracts, while Pinus extracts contained gallic acid. The data obtained for the phenolic profiles and antioxidant activity of Betula and Pinus pollen can be useful for modelling food chains in ecosystems.
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Affiliation(s)
- Ilona Kerienė
- Regional Development Institute, Šiauliai Academy, Vilnius University, 84 Vytauto Str., LT-76352 Šiauliai, Lithuania
| | - Ingrida Šaulienė
- Regional Development Institute, Šiauliai Academy, Vilnius University, 84 Vytauto Str., LT-76352 Šiauliai, Lithuania
| | - Laura Šukienė
- Regional Development Institute, Šiauliai Academy, Vilnius University, 84 Vytauto Str., LT-76352 Šiauliai, Lithuania
| | - Asta Judžentienė
- Center for Physical Sciences and Technology, Department of Organic Chemistry, Saulėtekio Avenue 3, LT-10257 Vilnius, Lithuania
- Life Sciences Center, Institute of Biosciences, Vilnius University, Saulėtekio Avenue 7, LT-10257 Vilnius, Lithuania
| | - Magdalena Ligor
- Department of Environmental Chemistry and Bioanalytics, Faculty of Chemistry, Nicolaus Copernicus University, 7 Gagarina Str., 87-100 Torun, Poland
| | - Bogusław Buszewski
- Department of Environmental Chemistry and Bioanalytics, Faculty of Chemistry, Nicolaus Copernicus University, 7 Gagarina Str., 87-100 Torun, Poland
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Tong SC, Siow LF, Tang TK, Lee YY. Plant-based milk: unravel the changes of the antioxidant index during processing and storage - a review. Crit Rev Food Sci Nutr 2022; 64:4603-4621. [PMID: 36377721 DOI: 10.1080/10408398.2022.2143477] [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] [Indexed: 11/16/2022]
Abstract
As a nutrient rich emulsion extracted from plant materials, plant-based milk (PBM) has been the latest trend and hot topic in the food industry due to the growing awareness of consumers toward plant-based products in managing the environmental (carbon footprint and land utility), ethical (animal well-fare) and societal (health-conscious) issues. There have been extensive studies and reviews done to discuss the distinct perspective of PBM including its production, health effects and market acceptance. However, not much has been emphasized on the valuable antioxidants present in PBM which is one of the attributes making them stand apart from dairy milk. The amounts of antioxidants in PBM are important. They offered tremendous health benefits in maintaining optimum health and reducing the risk of various health disorders. Therefore, enhancing the extraction of antioxidants and preserving their activity during production and storage is important. However, there is a lack of a comprehensive review of how these antioxidants changes in response to different processing steps involved in PBM production. Presumably, antioxidants in PBM could be potentially lost due to thermal degradation, oxidation or leaching into processing water. Hence, this paper aims to fill the gaps by addressing an extensive review of how different production steps (germination, roasting, soaking, blanching, grinding and filtration, and microbial inactivation) affect the antioxidant content in PBM. In addition, the effect of different microbial inactivation treatments (thermal or non-thermal processing) on the alteration of antioxidant in PBM was also highlighted. This paper can provide useful insight for the industry that aims in selecting suitable processing steps to produce PBM products that carry with them a health declaration.
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Affiliation(s)
- S C Tong
- School of Science, Monash University Malaysia, Jalan Lagoon Selatan, Bandar Sunway, Selangor, Malaysia
| | - L F Siow
- School of Science, Monash University Malaysia, Jalan Lagoon Selatan, Bandar Sunway, Selangor, Malaysia
| | - T K Tang
- School of Food Studies and Gastronomy, Taylor's University, Subang Jaya, Selangor, Malaysia
| | - Y Y Lee
- School of Science, Monash University Malaysia, Jalan Lagoon Selatan, Bandar Sunway, Selangor, Malaysia
- Monash-Industry Plant Oils Research Laboratory, Monash University Malaysia, Jalan Lagoon Selatan, Bandar Sunway, Selangor, Malaysia
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Xue C, Deng P, Quan W, Li Y, He Z, Qin F, Wang Z, Chen J, Zeng M. Ginger and curcumin can inhibit heterocyclic amines and advanced glycation end products in roast beef patties by quenching free radicals as revealed by electron paramagnetic resonance. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.109038] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
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Development of a New Pasta Product by the Incorporation of Chestnut Flour and Bee Pollen. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app11146617] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
Abstract
This work aimed at developing fortified pastas incorporating chestnut flour (25–55%) and powdered pollen (5–20%), either separately or in combination, as well as the characterization of the products obtained. To this, a physical characterization was carried out (analyzing texture and color), complemented with chemical analyses to determine the nutritional composition. Results showed that adding chestnut flour over 40% to wheat-flour pasta shortened optimum cooking time and lowered cooking yield, and the addition to pasta prepared with wheat flour and eggs maintained approximately constant the cooking yield. Additionally, the incorporation of pollen powder (up to 20%) in pasta prepared with wheat flour and water or fresh egg shortened the cooking time and cooking yield, in both fresh and dried pasta. The most suitable percentages of the new ingredients were 50% for chestnut and 10% for pollen. Comparing with the control pasta recipe (wheat flour and egg), the addition of chestnut flour (50%) or pollen powder (10%) increased stickiness, adhesiveness and the darkening of the final product (fresh or dried) but maintained the firmness of the pasta. The cooking of fresh or dried pasta enriched with both ingredients turned the pasta clearer and slightly stickier. On the other hand, the addition of chestnut flour and pollen powder in pasta formulation delivered a nutritionally balanced product with high fiber, vitamins and minerals. Overall, chestnut flour and powdered pollen represent promising ingredients for the development of functional fresh and dried pasta formulations.
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