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Gao B, Zhu L, Liu Z, Li Y, He X, Wu X, Pehrsson P, Sun J, Xie Z, Slavin M, Yu LL. Chemical Composition of Honeysuckle ( Lonicerae japonicae) Extracts and Their Potential in Inhibiting the SARS-CoV-2 Spike Protein and ACE2 Binding, Suppressing ACE2, and Scavenging Radicals. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023:acs.jafc.3c00584. [PMID: 37021496 PMCID: PMC10081835 DOI: 10.1021/acs.jafc.3c00584] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 01/31/2023] [Revised: 03/04/2023] [Accepted: 03/21/2023] [Indexed: 06/19/2023]
Abstract
Honeysuckle (Lonicerae japonicae) has been used in functional tea products. The chemical compositions of the water and ethanol extracts of honeysuckle were examined in the present study, along with their potential in inhibiting SARS-CoV-2 spike protein binding to ACE2, suppressing ACE2 activity, and scavenging reactive free radicals. Thirty-six compounds were tentatively identified from the honeysuckle extracts using HPLC-MS/MS, with ten reported for the first time in honeysuckle. Both honeysuckle extracts inhibited the binding of SARS-CoV-2 spike protein to ACE2, as well as ACE2 activity. The ethanol extract exhibited a 100% inhibition on binding of the SARS-CoV-2 spike protein to ACE2 at 100 mg botanical equivalent/mL, whereas the water extract had a 65% binding inhibition at the same concentration. Furthermore, the water extract exhibited 90% ACE2 activity inhibition, which was stronger than that of the ethanol extract (62% inhibition) at the same botanical weight concentration. In addition, higher total phenolic contents and greater scavenging activities against hydroxyl (HO•), DPPH•, and ABTS•+ radicals were observed in the water extract than the ethanol extract counterpart on a dry botanical weight concentration basis. These findings suggest honeysuckle has the potential to reduce the risk of SARS-CoV-2 infection and the development of severe COVID-19 symptoms.
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Affiliation(s)
- Boyan Gao
- Institute of Food and Nutraceutical Science, School of
Agriculture and Biology, Shanghai Jiao Tong University,
Shanghai 200240, China
| | - Lin Zhu
- Institute of Food and Nutraceutical Science, School of
Agriculture and Biology, Shanghai Jiao Tong University,
Shanghai 200240, China
| | - Zhihao Liu
- Department of Nutrition and Food Science,
University of Maryland, College Park, Maryland 20742,
United States
- Methods and Application of Food Composition Laboratory,
Beltsville Human Nutrition Research Center, Agricultural Research Service,
United States Department of Agriculture, Beltsville, Maryland
20705, United States
| | - Yanfang Li
- Department of Nutrition and Food Science,
University of Maryland, College Park, Maryland 20742,
United States
- Methods and Application of Food Composition Laboratory,
Beltsville Human Nutrition Research Center, Agricultural Research Service,
United States Department of Agriculture, Beltsville, Maryland
20705, United States
| | - Xiaohua He
- Western Regional Research Center, Agricultural
Research Service, United States Department of Agriculture,
Albany, California 94710, United States
| | - Xianli Wu
- Methods and Application of Food Composition Laboratory,
Beltsville Human Nutrition Research Center, Agricultural Research Service,
United States Department of Agriculture, Beltsville, Maryland
20705, United States
| | - Pamela Pehrsson
- Methods and Application of Food Composition Laboratory,
Beltsville Human Nutrition Research Center, Agricultural Research Service,
United States Department of Agriculture, Beltsville, Maryland
20705, United States
| | - Jianghao Sun
- Methods and Application of Food Composition Laboratory,
Beltsville Human Nutrition Research Center, Agricultural Research Service,
United States Department of Agriculture, Beltsville, Maryland
20705, United States
| | - Zhuohong Xie
- Department of Nutrition and Food Science,
University of Maryland, College Park, Maryland 20742,
United States
| | - Margaret Slavin
- Department of Nutrition and Food Science,
University of Maryland, College Park, Maryland 20742,
United States
| | - Liangli Lucy Yu
- Department of Nutrition and Food Science,
University of Maryland, College Park, Maryland 20742,
United States
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2
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Luo D, Wang Z. Study on extraction optimization, structure features, and bioactivities of an Oudemansiella raphanipies polysaccharide. Process Biochem 2023. [DOI: 10.1016/j.procbio.2023.01.003] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
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3
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Wang Z, Luo D. Extraction optimization, structure features, and bioactivities of two polysaccharides from Corydalis decumbens. PLoS One 2023; 18:e0284413. [PMID: 37053219 PMCID: PMC10101462 DOI: 10.1371/journal.pone.0284413] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2022] [Accepted: 03/30/2023] [Indexed: 04/14/2023] Open
Abstract
Two polysaccharides (CPS1 and CPW2) from Corydalis decumbens were obtained to develop insights into natural medical resources. Optimal extraction conditions of total sugars were researched using the method of response surface methodology, polysaccharides were purified using a combination of ethanol precipitation and anion-exchange chromatography, and structure features were analyzed by scanning electron microscopy, transmission electron microscopy, and Congo-red assay. The bioactivities were estimated in terms of antioxidant and anti-inflammatory effects. Total sugars were extracted with an experimental yield of 32.74% under optimum conditions. CPS1 and CPW2 were purified with yields of 12.01% and 8.23%, respectively. CPS1 was a unique polysaccharide with a molecular weight (Mw) of 360 kDa and consisted of glucose, galactose, mannose, and arabinose in a ratio of 4.9:2.0:1:1.9, and CPW2 was composed of glucose with the Mw of 550 kDa. CPS1 possessed a four-helix conformation, and CPW2 was identified as a linear molecule without branched and entangled chains. The mRNA expressions of TNF-α (71.80%), IL-1β (56.55%), IL-6 (43.98%), and COX-2 (91.88%) in LPS-stimulated RAW 264.7 cells were significantly inhibited by 75 μg/mL CPS1 (P < 0.0001), while CPW2 showed lower inhibitory effects than CPS1. Compared with CPW2, CPS1 showed stronger scavenging abilities for hydroxyl (EC50 = 520.46 μg/mL), ABTS (EC50 = 533.99 μg/mL), and superoxide (EC50 = 1512.06 μg/mL) radicals. CPS1 with four-helix conformation exhibited more outstanding bioactivities than CPW2 without entangled chains.
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Affiliation(s)
- Zhaojing Wang
- Department of Bioengineering and Biotechnology, Fujian Provincial Key Laboratory of Biochemical Technology, Huaqiao University, Xiamen, Fujian, People's Republic of China
| | - Dianhui Luo
- Department of Bioengineering and Biotechnology, Fujian Provincial Key Laboratory of Biochemical Technology, Huaqiao University, Xiamen, Fujian, People's Republic of China
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Ali S, Birhanu BT, Lee EB, Quah Y, Boby N, Suk K, Lee SP, Lee SJ, Park SC. Immunomodulatory effects of Bacillus subtilis-fermented soybean extract in mice. FOOD BIOTECHNOL 2022. [DOI: 10.1080/08905436.2022.2124265] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
Affiliation(s)
- Sekendar Ali
- Laboratory of Veterinary Pharmacokinetics and Pharmacodynamics, College of Veterinary Medicine, Kyungpook National University, Daegu, Korea
- Department of Biomedical Science and Department of Pharmacology, School of Medicine, Brain Science and Engineering Institute, Kyungpook National University, Daegu, South Korea
- Department of Pharmacy, International Islamic University Chittagong, Kumira, Bangladesh
| | - Biruk Tesfaye Birhanu
- Laboratory of Veterinary Pharmacokinetics and Pharmacodynamics, College of Veterinary Medicine, Kyungpook National University, Daegu, Korea
- Cardiovascular Research Institute, Kyungpook National University, Daegu, South Korea
| | - Eon-Bee Lee
- Laboratory of Veterinary Pharmacokinetics and Pharmacodynamics, College of Veterinary Medicine, Kyungpook National University, Daegu, Korea
| | - Yixian Quah
- Laboratory of Veterinary Pharmacokinetics and Pharmacodynamics, College of Veterinary Medicine, Kyungpook National University, Daegu, Korea
| | - Naila Boby
- Laboratory of Veterinary Pharmacokinetics and Pharmacodynamics, College of Veterinary Medicine, Kyungpook National University, Daegu, Korea
| | - Kyoungho Suk
- Department of Biomedical Science and Department of Pharmacology, School of Medicine, Brain Science and Engineering Institute, Kyungpook National University, Daegu, South Korea
| | - Sam-Pin Lee
- Department of Food Science and Technology, Keimyung University, Daegu, South Korea
| | - Seung-Jin Lee
- Development and Reproductive Toxicology Research Group, Korea Institute of Toxicology, Daejeon, South Korea
| | - Seung-Chun Park
- Laboratory of Veterinary Pharmacokinetics and Pharmacodynamics, College of Veterinary Medicine, Kyungpook National University, Daegu, Korea
- Cardiovascular Research Institute, Kyungpook National University, Daegu, South Korea
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5
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Desta KT, Hur OS, Lee S, Yoon H, Shin MJ, Yi J, Lee Y, Ro NY, Wang X, Choi YM. Origin and seed coat color differently affect the concentrations of metabolites and antioxidant activities in soybean (Glycine max (L.) Merrill) seeds. Food Chem 2022; 381:132249. [PMID: 35114623 DOI: 10.1016/j.foodchem.2022.132249] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2021] [Revised: 01/17/2022] [Accepted: 01/23/2022] [Indexed: 11/30/2022]
Abstract
In this study, 54 soybean germplasms of different seed coat colors originated from America, China, Japan, and Korea were cultivated in Korea and analyzed for the contents of total oil, total protein, total phenolic, five fatty acids, and five isoflavones, and antioxidant activities using three assays. The soybeans showed significant variations (p < 0.05) of metabolite contents and antioxidant activities. Origin and seed coat color exhibited a slight or insignificant effect on total protein and total oil contents. In contrast, origin and seed coat color significantly affected the concentration of individual and total isoflavones, and total phenolics, with few exceptions. Whereas fatty acids were significantly affected by origin, seed coat color provided better information regarding the variations in antioxidant capacities. Together, multivariate and correlation analyses revealed important associations between biosynthetically-related metabolites. In general, origin and seed coat color differently influenced the concentration of different classes of metabolites and antioxidant activities.
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Affiliation(s)
- Kebede Taye Desta
- National Agrobiodiversity Center, National Institute of Agricultural Sciences, Rural Development Administration, Jeonju 54874, South Korea; Department of Applied Chemistry, Adama Science and Technology University, Adama 1888, Ethiopia.
| | - On Sook Hur
- National Agrobiodiversity Center, National Institute of Agricultural Sciences, Rural Development Administration, Jeonju 54874, South Korea
| | - Sukyeung Lee
- National Agrobiodiversity Center, National Institute of Agricultural Sciences, Rural Development Administration, Jeonju 54874, South Korea
| | - Hyemyeong Yoon
- National Agrobiodiversity Center, National Institute of Agricultural Sciences, Rural Development Administration, Jeonju 54874, South Korea
| | - Myoung-Jae Shin
- National Agrobiodiversity Center, National Institute of Agricultural Sciences, Rural Development Administration, Jeonju 54874, South Korea
| | - Jungyoon Yi
- National Agrobiodiversity Center, National Institute of Agricultural Sciences, Rural Development Administration, Jeonju 54874, South Korea
| | - Yoonjung Lee
- National Agrobiodiversity Center, National Institute of Agricultural Sciences, Rural Development Administration, Jeonju 54874, South Korea
| | - Na Young Ro
- National Agrobiodiversity Center, National Institute of Agricultural Sciences, Rural Development Administration, Jeonju 54874, South Korea
| | - Xiaohan Wang
- National Agrobiodiversity Center, National Institute of Agricultural Sciences, Rural Development Administration, Jeonju 54874, South Korea
| | - Yu-Mi Choi
- National Agrobiodiversity Center, National Institute of Agricultural Sciences, Rural Development Administration, Jeonju 54874, South Korea.
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Triacylglycerol and Fatty Acid Compositions of Blackberry, Red Raspberry, Black Raspberry, Blueberry and Cranberry Seed Oils by Ultra-Performance Convergence Chromatography-Quadrupole Time-of-Flight Mass Spectrometry. Foods 2021; 10:foods10112530. [PMID: 34828811 PMCID: PMC8621136 DOI: 10.3390/foods10112530] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2021] [Revised: 10/18/2021] [Accepted: 10/19/2021] [Indexed: 11/18/2022] Open
Abstract
The triacylglycerol (TAG) compositions of blackberry, red raspberry, black raspberry, blueberry and cranberry seed oils were examined using ultra-performance convergence chromatography-quadrupole time-of-flight mass spectrometry (UPC2-QTOF MS). A total of 52, 53, 52, 59 and 58 TAGs were detected and tentatively identified from the blackberry, red raspberry, black raspberry, blueberry and cranberry seed oils, respectively, according to their accurate molecular weight in MS1 and fragment ion profiles in MS2. OLL was the most abundant TAG in the blackberry, red raspberry and black raspberry seed oils. Furthermore, the fatty acid compositions of the five berry seed oils were directly determined by gas chromatography coupled with mass spectrometry (GC-MS). In addition, the seed oils had total phenolic contents ranging 13.68–177.06 µmol GAE (gallic acid equivalent)/L oil, and significant scavenging capacities against DPPH, peroxyl, and ABTS+ radicals. These results indicated that the combination of UPC2 and QTOF MS could effectively identify and semi-quantify the TAGs compositions of the berry seed oils with sn-position information for the fatty acids. Understanding the TAGs compositions of these berry seed oils could improve the utilization of these potentially high nutritional value oils for human health.
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Lee HJ, Park HJ. Germinated Rhynchosia nulubilis Fermented with Lactobacillus pentosus SC65 Reduces Particulate Matter Induced Type II Alveolar Epithelial Apoptotic Cell Death. Int J Mol Sci 2021; 22:3660. [PMID: 33915904 PMCID: PMC8038076 DOI: 10.3390/ijms22073660] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/18/2021] [Revised: 03/28/2021] [Accepted: 03/29/2021] [Indexed: 01/08/2023] Open
Abstract
Particulate matter (PM) is a significant environmental pollutant that promotes respiratory diseases, including lung injury and inflammation, by inducing oxidative stress. Rhynchosia nulubilis (black soybean) is traditionally used to prevent chronic respiratory disease via inducing antioxidant and anti-inflammatory effects. To investigate the effects of Lactobacillus pentosus SC65 fermented GR (GR-SC65) and Pediococcus pentosaceus ON81A (GR-ON81A) against PM-induced oxidative stress and cell death in A549 cells, we performed the 2-7-dichlorodihydrofluorescein diacetate and cell counting kit-8 assays, as well as Hoechst 33342 and propidium iodide staining and western blotting. GR-SC65 showed the highest total polyphenolic contents and 1,1-diphenyl-2-picrylidrazil radical scavenging activity among lactic acid bacteria-fermented GRs (p < 0.001 vs. GR). Four soy peptides, β-conglycinin breakdowns (INAENNQRNF, ISSEDKPFN, LAFPGSAQAVEK, and LAFPGSAKDIEN), were detected in GR-SC65, but not in GR. In GR-SC65, PM-induced A549 cell death was less than that observed in GR-ON81A and GR (p < 0.001 vs. PM-treated group). GR-SC65 significantly decreased intracellular reactive oxidative species (ROS) when compared with PM (*** p < 0.001 vs. PM). GR-SC65 decreased the levels of BAX, active caspase-9, -3, and poly ADP-ribose polymerase (PARP) proteins (#p < 0.01, ###p < 0.001 vs. PM), while increasing the level of BCL-2 protein, a mitochondrial anti-apoptotic protein (###p < 0.001 vs. PM). Our findings indicate that GR-SC65 inhibited PM-induced cell death by suppressing the levels of ROS, active caspase-9 and -3, and PARP proteins, while enhancing the level of BCL-2 protein in type II alveolar epithelial A549 cells. Therefore, GR-SC65 might be a potential therapeutic and preventive agent against PM-induced lung injury.
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Affiliation(s)
| | - Hye-Jin Park
- Department of Food Science and Biotechnology, College of BioNano, Gachon University, 1342 Seongnam-daero, Sujeong-gu, Seongnam-si 461-701, Gyeonggi-do, Korea;
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8
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Qian B, Zhao X, Yang Y, Tian C. Antioxidant and anti-inflammatory peptide fraction from oyster soft tissue by enzymatic hydrolysis. Food Sci Nutr 2020; 8:3947-3956. [PMID: 32724655 PMCID: PMC7382192 DOI: 10.1002/fsn3.1710] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/03/2020] [Revised: 05/19/2020] [Accepted: 05/22/2020] [Indexed: 12/30/2022] Open
Abstract
Recent studies have confirmed that the peptide fractions derived from marine organisms exhibit good antioxidant and anti-inflammatory activity, and oyster is an excellent nutrient resource with high-protein content. In this study, the peptide fractions from oyster soft tissue were prepared after hydrolysis by pepsin (pH 2, 37°C), trypsin (pH 8, 37°C), and Maxipro PSP (pH 4.2, 50°C) with the optimized parameters (enzyme-to-substrate (E/S) ratio, 1:100 (w/w); hydrolysis time, 4 hr), respectively. Four fractions named as PEP-1, PEP-2, TRYP-2, and MIX-2 were obtained after separation with elution consisting of 20% or 40% ethanol. The MIX-2 exhibited the highest hydrophobicity correlated well with its hydrophobic amino acid content, and TRYP-2 exhibited much better antioxidant activity than other three elution samples. Furthermore, all of the bioactive peptide fractions were noncytotoxic and could selectively repress pro-inflammatory mediators, TNF-α, IL-1β, IL-6, and i-NOS, at transcription level in RAW264.7 macrophage cells after LPS stimulation. The result suggests that the peptide fraction TRYP-2 from oyster soft tissue hydrolysates might be a potential resource for natural anti-inflammatory components.
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Affiliation(s)
- Bingjun Qian
- Institute of Biomedical TechnologyJiangsu Vocational College of MedicineYanchengChina
| | - Xin Zhao
- Department of Food Science and EngineeringShanghai Jiao Tong UniversityShanghaiChina
| | - Ye Yang
- Institute of Biomedical TechnologyJiangsu Vocational College of MedicineYanchengChina
| | - Chongchong Tian
- Institute of Biomedical TechnologyJiangsu Vocational College of MedicineYanchengChina
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Huang W, He Q, Zhou ZR, He HB, Jiang RW. Enzymatic Synthesis of Puerarin Glucosides Using Cyclodextrin Glucanotransferase with Enhanced Antiosteoporosis Activity. ACS OMEGA 2020; 5:12251-12258. [PMID: 32548408 PMCID: PMC7271355 DOI: 10.1021/acsomega.0c00950] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 03/03/2020] [Accepted: 05/06/2020] [Indexed: 06/11/2023]
Abstract
Puerarin (PU) is the most abundant isoflavone from the root of Pueraria lobata and exhibits a broad range of pharmacological activities. However, poor water solubility and low bioavailability limit its use. Enzymatic transglycosylation is emerging as a new strategy to improve the pharmacodynamic and pharmacokinetic properties of natural products for drug development. In this study, three PU glucosides (PU-G, PU-2G, and PU-3G) were synthesized by using a cyclodextrin glucanotransferase from Bacillus licheniformis with PU as the acceptor and α-cyclodextrin as the sugar donor. The transglycosylation products were isolated and structurally identified by mass spectrometry and nuclear magnetic resonance. The water solubilities of PU-G, PU-2G, and PU-3G were 15.6, 100.9, and 179.1 times higher than that of PU, respectively. Moreover, the antiosteoporosis activities of these glucosides were tested, and PU-G was found to show much more potent antiosteoporosis activity as compared to the original PU.
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Peng X, Gao L, Aibai S. Antifatigue effects of anshenyizhi compound in acute excise‐treated mouse via modulation of AMPK/PGC‐1α‐related energy metabolism and Nrf2/ARE‐mediated oxidative stress. J Food Sci 2020; 85:1897-1906. [DOI: 10.1111/1750-3841.15149] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2019] [Revised: 03/21/2020] [Accepted: 04/04/2020] [Indexed: 12/17/2022]
Affiliation(s)
- Xiaoming Peng
- Xinjiang Institute of Traditional Uygur Medicine Urumqi Xinjiang 830011 China
- Xinjiang Production and Construction Corps Center Blood Station Urumqi Xinjiang 830000 China
| | - Li Gao
- Xinjiang Institute of Traditional Uygur Medicine Urumqi Xinjiang 830011 China
| | - Silafu Aibai
- Xinjiang Institute of Traditional Uygur Medicine Urumqi Xinjiang 830011 China
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Luo D, Wang Z, Zhou R, Cao S. A polysaccharide from Umbilicaria yunnana: Structural characterization and anti-inflammation effects. Int J Biol Macromol 2020; 151:870-877. [DOI: 10.1016/j.ijbiomac.2020.02.195] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/08/2019] [Revised: 02/10/2020] [Accepted: 02/17/2020] [Indexed: 10/25/2022]
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12
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Silva B, Souza MM, Badiale-Furlong E. Antioxidant and antifungal activity of phenolic compounds and their relation to aflatoxin B1 occurrence in soybeans (Glycine max L.). JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:1256-1264. [PMID: 31710698 DOI: 10.1002/jsfa.10137] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/16/2019] [Revised: 10/29/2019] [Accepted: 11/07/2019] [Indexed: 06/10/2023]
Abstract
BACKGROUND Soybean is widely used in food formulations; however, few studies on fungal or mycotoxin contamination have been undertaken. Free, conjugated, and bound phenolic compounds, and their antioxidant and antifungal potential, were therefore evaluated together with the occurrence of aflatoxin B1 (AFB1 ) in soybeans. RESULTS The conjugated and bound phenolic soybean extracts were more efficient for the inhibition of the 2,2 diphenyl-1-picryl-hydrazyl (DPPH) radical, the peroxidase enzyme, and the fungal α-amylase enzyme. Aflatoxin B1, detected at low levels (0.96 to 1.67 ng g-1 ), confirmed the protective effect of soybean phenolic compounds against mycotoxigenic contamination. Principal component analysis confirmed that syringic, p-hydroxybenzoic, p-coumaric acids and vanillin were essential for antioxidant and antifungal activities. CONCLUSION This study presented new insights into the functionality of phenolic compounds in soybeans, regarding their potential to protect the crops naturally against fungal contamination, avoiding aflatoxin production, as attested by the correlations between phenolic compounds and antioxidant mechanisms. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Bibiana Silva
- Laboratory of Mycotoxins and Food Science, School of Chemistry and Food, Post-Graduate Program in Food Science and Engineering, Federal University of Rio Grande, Rio Grande, Brazil
| | - Manuel M Souza
- Laboratory of Halophyte Biotechnology, Institute of Oceanography, Federal University of Rio Grande, Rio Grande, Brazil
| | - Eliana Badiale-Furlong
- Laboratory of Mycotoxins and Food Science, School of Chemistry and Food, Post-Graduate Program in Food Science and Engineering, Federal University of Rio Grande, Rio Grande, Brazil
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Luo D, Wang Z, Nie K. Structural characterization of a novel polysaccharide from Sargassum thunbergii and its antioxidant and anti-inflammation effects. PLoS One 2019; 14:e0223198. [PMID: 31584975 PMCID: PMC6777832 DOI: 10.1371/journal.pone.0223198] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2019] [Accepted: 09/16/2019] [Indexed: 01/04/2023] Open
Abstract
A novel polysaccharide STSP-I was isolated and purified from Sargassum thunbergii. Its structure and bioactivity were studied using gas chromatography (GC), fourier transform infrared spectroscopy (FTIR), periodate oxidation-smith degradation, partial acid hydrolysis, methylation-GC-MS, nuclear magnetic resonance (NMR), transmission electron microscopy (TEM), radicals scavenging assays and anti-inflammatory assays. STSP-I was consisted of fucose and galactose with a molar ratio of 1.2:1, and its mass was 373 kDa. The main structural components of STSP-I were →4)-α-D-Galp-(1→ and →3)-β-L-Fucp-(1→, STSP-I was a non-branched polysaccharide, and TEM further revealed the existence of entangled chains and linear forms. Compared with Vitamin C (Vc), STSP-I showed a higher scavenging effect of superoxide radical (EC50 = 0.22 mg/mL) and an equivalent scavenging effect of hydroxyl radical (EC50 = 0.88 mg/mL). STSP-I also exhibited good inhibitory effects of TNF-α, IL-6 and COX-2 mRNA expressions in LPS-stimulated RAW 264.7 mouse macrophage cells, and the inhibitory effects were more than 91% at the concentrations of 75 and 150 μg/ml. The results indicate that the polysaccharide STSP-I from S. thunbergii with the linear structure may serve as potential antioxidant and anti-inflammatory agents.
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Affiliation(s)
- Dianhui Luo
- Department of Bioengineering and Biotechnology, Fujian Provincial Key Laboratory of Biochemical Technology, Huaqiao University, Xiamen, Fujian, People’s Republic of China
| | - Zhaojing Wang
- Department of Bioengineering and Biotechnology, Fujian Provincial Key Laboratory of Biochemical Technology, Huaqiao University, Xiamen, Fujian, People’s Republic of China
| | - Kaiying Nie
- Department of Bioengineering and Biotechnology, Fujian Provincial Key Laboratory of Biochemical Technology, Huaqiao University, Xiamen, Fujian, People’s Republic of China
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14
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Pereira DG, Justus A, Falcão HG, Rocha TDS, Ida EI, Kurozawa LE. Enzymatic hydrolysis of okara protein concentrate by mixture of endo and exopeptidase. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14134] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Dafne Garcia Pereira
- Department of Food Science and Technology State University of Londrina Londrina Brazil
| | - Ariana Justus
- Department of Food Science and Technology State University of Londrina Londrina Brazil
| | | | - Thais de Souza Rocha
- Department of Food Science and Technology State University of Londrina Londrina Brazil
| | - Elza Iouko Ida
- Department of Food Science and Technology State University of Londrina Londrina Brazil
| | - Louise Emy Kurozawa
- Department of Food Science and Technology State University of Londrina Londrina Brazil
- Department of Food Engineering University of Campinas Campinas Brazil
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15
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Zhang Y, Li M, Gao H, Wang B, Tongcheng X, Gao B, Yu L(L. Triacylglycerol, fatty acid, and phytochemical profiles in a new red sorghum variety (Ji Liang No. 1) and its antioxidant and anti-inflammatory properties. Food Sci Nutr 2019; 7:949-958. [PMID: 30918637 PMCID: PMC6418436 DOI: 10.1002/fsn3.886] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/22/2018] [Revised: 10/10/2018] [Accepted: 10/19/2018] [Indexed: 12/20/2022] Open
Abstract
In this study, a new red sorghum variety (Ji Liang No. 1) was investigated for its triacylglycerol (TAG) and fatty acid profiles, carotenoid and tocopherol compositions, total phenolic, total flavonoid and phenolic acid contents, and antioxidant and anti-inflammatory properties. A total of 17 TAGs were identified in the red sorghum oil. Linoleic and oleic acids were the primary fatty acids, contributing more than 80% of the total fatty acids. β-Carotene was the primary carotenoid at a level of 26.14 μg/g. α-, γ-, and δ-tocopherols were at levels of 0.19, 4.08, and 0.10 μg/g, respectively. Moreover, acetone-water (60:40, v/v) extract of the red sorghum exhibited the greatest total phenolic content of 2.77 mg GAE/g and total flavonoid content of 5.44 mg RE/g. The extract had scavenging capacities against DPPH, ABTS +, and peroxyl radicals and suppressed LPS stimulated IL-1β, IL-6, and COX-2 mRNA expressions in a dose-dependent manner. Ferulic, p-coumaric, isoferulic, and p-hydroxybenzoic acids were found in the red sorghum, with ferulic acid as the predominant phenolic acid and mostly in an insoluble bound form. These data indicated a potential utilization of the red sorghum in health-promoting functional food or supplemental products.
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Affiliation(s)
- Yaqiong Zhang
- Beijing Advanced Innovation Center for Food Nutrition and Human HealthBeijing Technology& Business University (BTBU)BeijingChina
- Institute of Food and Nutraceutical ScienceSchool of Agriculture and BiologyShanghai Jiao Tong UniversityShanghaiChina
| | - Ming Li
- Institute of Food and Nutraceutical ScienceSchool of Agriculture and BiologyShanghai Jiao Tong UniversityShanghaiChina
| | - Hang Gao
- Institute of Food and Nutraceutical ScienceSchool of Agriculture and BiologyShanghai Jiao Tong UniversityShanghaiChina
| | - Bo Wang
- Institute of Food and Nutraceutical ScienceSchool of Agriculture and BiologyShanghai Jiao Tong UniversityShanghaiChina
| | - Xu Tongcheng
- Institute of Agro‐Food Science and TechnologyShandong Provincial Key Laboratory of Agricultural Products Deep ProcessingShandong Academy of Agricultural ScienceJinanChina
| | - Boyan Gao
- Institute of Food and Nutraceutical ScienceSchool of Agriculture and BiologyShanghai Jiao Tong UniversityShanghaiChina
| | - Liangli (Lucy) Yu
- Department of Nutrition and Food ScienceUniversity of MarylandCollege ParkMaryland
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16
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Yang P, Zhang H, Wan J, Hu J, Liu J, Wang J, Zhang Y, Yu LL. Dietary sn-2 palmitic triacylglycerols reduced faecal lipids, calcium contents and altered lipid metabolism in Sprague-Dawley rats. Int J Food Sci Nutr 2018; 70:474-483. [PMID: 30569770 DOI: 10.1080/09637486.2018.1541968] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
Abstract
In this study, the impact of dietary sn-2 palmitic triacylglycerol (sn-2 PTAG) on faecal lipids, calcium excretion and lipid metabolic alternation was investigated in Sprague-Dawley (SD) rats fed with high-fat diet containing either palm olein (PO, sn-2 palmitic acid (PA) of 14.8%), sn-2 PTAG50 (sn-2 PA of 56.4%) or sn-2 PTAG70 (sn-2 PA of 72.4%), respectively. After 4-week feeding period, SD rats fed with sn-2 PTAGs showed reduced faecal soap fatty acids, neutral lipid and calcium excretion compared to those of PO-fed rats, whereas a significant difference was only observed for the sn-2 PTAG70-fed rats (p < .05). Moreover, dietary sn-2 PTAG70 also showed a significant effect on decreasing serum triacylglycerol (TAG) level, reducing perirenal adipocyte size and regulating lipid metabolism in small intestine and perirenal adipose tissue of SD rats. Significantly increased mRNA levels of genes involved in intestinal lipid anabolism as well as lipid catabolism were both observed in the sn-2 PTAG70-fed rats (p < .05). Meanwhile, dietary sn-2 PTAG70 also significantly up-regulated lipolysis, mitochondrial fatty acid oxidation and thermogenesis-related gene and protein levels in perirenal adipose tissue, which might be correlated with the reduced perirenal adipocyte size. Taken together, our findings indicated that sn-2 PTAG70 may have some beneficial effects on intestinal lipid utilisation and lipid metabolic activity for energy supply in visceral adipose tissue.
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Affiliation(s)
- Puyu Yang
- a Institute of Food and Nutraceutical Science, School of Agriculture and Biology , Shanghai Jiao Tong University , Shanghai , China
| | - Hong Zhang
- b Wilmar (Shanghai) Biotechnology Research & Development Center Co. Ltd , Shanghai , China
| | - Jianchun Wan
- b Wilmar (Shanghai) Biotechnology Research & Development Center Co. Ltd , Shanghai , China
| | - Jinyu Hu
- a Institute of Food and Nutraceutical Science, School of Agriculture and Biology , Shanghai Jiao Tong University , Shanghai , China
| | - Junchen Liu
- a Institute of Food and Nutraceutical Science, School of Agriculture and Biology , Shanghai Jiao Tong University , Shanghai , China
| | - Jing Wang
- c Beijing Advanced Innovation Center for Food Nutrition and Human Health , Beijing Technology & Business University (BTBU) , Beijing , China
| | - Yaqiong Zhang
- a Institute of Food and Nutraceutical Science, School of Agriculture and Biology , Shanghai Jiao Tong University , Shanghai , China
| | - Liangli Lucy Yu
- d Department of Nutrition and Food Science , University of Maryland , College Park , ML , USA
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17
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Ziegler V, Ferreira CD, Hoffmann JF, Chaves FC, Vanier NL, de Oliveira M, Elias MC. Cooking quality properties and free and bound phenolics content of brown, black, and red rice grains stored at different temperatures for six months. Food Chem 2017; 242:427-434. [PMID: 29037710 DOI: 10.1016/j.foodchem.2017.09.077] [Citation(s) in RCA: 52] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2017] [Revised: 09/04/2017] [Accepted: 09/14/2017] [Indexed: 11/19/2022]
Abstract
The changes in cooking quality and phenolic composition of whole black and red rice grains stored during six months at different temperatures were evaluated. Brown rice with known cooking quality properties and low phenolic levels was used for purposes comparison. All rice genotypes were stored at 13% moisture content at temperatures of 16, 24, 32, and 40°C. Cooking time, hardness, free and bound phenolics, anthocyanins, proanthocyanidins, and free radical scavenging capacity were analysed. The traditional rice with brown pericarp exhibited an increase in cooking time and free phenolics content, while rice with black pericarp exhibited a reduction in cooking time after six months of storage at the highest studied temperature of 40°C. There as increases in ferulic acid levels occurred as a function of storage temperature. Red pericarp rice grains showed decreased antioxidant capacity against ABTS radical for the soluble phenolic fraction with increased time and storage temperature.
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Affiliation(s)
- Valmor Ziegler
- Departamento de Ciência e Tecnologia Agroindustrial, Universidade Federal de Pelotas, 96010-900 Pelotas, RS, Brazil.
| | - Cristiano Dietrich Ferreira
- Departamento de Ciência e Tecnologia Agroindustrial, Universidade Federal de Pelotas, 96010-900 Pelotas, RS, Brazil.
| | - Jessica Fernanda Hoffmann
- Departamento de Ciência e Tecnologia Agroindustrial, Universidade Federal de Pelotas, 96010-900 Pelotas, RS, Brazil.
| | - Fábio Clasen Chaves
- Departamento de Ciência e Tecnologia Agroindustrial, Universidade Federal de Pelotas, 96010-900 Pelotas, RS, Brazil.
| | - Nathan Levien Vanier
- Departamento de Ciência e Tecnologia Agroindustrial, Universidade Federal de Pelotas, 96010-900 Pelotas, RS, Brazil.
| | - Maurício de Oliveira
- Departamento de Ciência e Tecnologia Agroindustrial, Universidade Federal de Pelotas, 96010-900 Pelotas, RS, Brazil.
| | - Moacir Cardoso Elias
- Departamento de Ciência e Tecnologia Agroindustrial, Universidade Federal de Pelotas, 96010-900 Pelotas, RS, Brazil.
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18
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Cho KM, Lim HJ, Kim MS, Kim DS, Hwang CE, Nam SH, Joo OS, Lee BW, Kim JK, Shin EC. Time course effects of fermentation on fatty acid and volatile compound profiles of Cheonggukjang using new soybean cultivars. J Food Drug Anal 2017; 25:637-653. [PMID: 28911650 PMCID: PMC9328825 DOI: 10.1016/j.jfda.2016.07.006] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2016] [Revised: 07/13/2016] [Accepted: 07/27/2016] [Indexed: 12/21/2022] Open
Abstract
In this study, we investigated the effects of the potential probiotic Bacillus subtilis CSY191 on the fatty acid profiles of Cheonggukjang, a fermented soybean paste, prepared using new Korean brown soybean cultivars, protein-rich cultivar (Saedanbaek), and oil-rich cultivar (Neulchan). Twelve fatty acids were identified in the sample set-myristic, palmitic, palmitoleic, stearic, oleic, vaccenic, linoleic, α-linolenic, arachidic, gondoic, behenic, and lignoceric acids-yet, no specific changes driven by fermentation were noted in the fatty acid profiles. To further explore the effects of fermentation of B. subtilis CSY191, complete profiles of volatiles were monitored. In total, 121, 136, and 127 volatile compounds were detected in the Saedanbaek, Daewon (control cultivar), and Neulchan samples, respectively. Interestingly, the content of pyrazines-compounds responsible for pungent and unpleasant Cheonggukjang flavors-was significantly higher in Neulchan compared to that in Saedanbaek. Although the fermentation period was not a strong factor affecting the observed changes in fatty acid profiles, we noted that profiles of volatiles in Cheonggukjang changed significantly over time, and different cultivars represented specific volatile profiles. Thus, further sensory evaluation might be needed to determine if such differences influence consumers' preferences. Furthermore, additional studies to elucidate the associations between B. subtilis CSY191 fermentation and other nutritional components (e.g., amino acids) and their health-promoting potential are warranted.
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Affiliation(s)
- Kye Man Cho
- Department of Food Science, Gyeongnam National University of Science and Technology, Jinju,
Republic of Korea
| | - Ho-Jeong Lim
- Department of Food Science, Gyeongnam National University of Science and Technology, Jinju,
Republic of Korea
| | - Mi-So Kim
- Department of Food Science, Gyeongnam National University of Science and Technology, Jinju,
Republic of Korea
| | - Da Som Kim
- Department of Food Science, Gyeongnam National University of Science and Technology, Jinju,
Republic of Korea
| | - Chung Eun Hwang
- Department of Food Science, Gyeongnam National University of Science and Technology, Jinju,
Republic of Korea
| | - Sang Hae Nam
- Department of Food Science, Gyeongnam National University of Science and Technology, Jinju,
Republic of Korea
| | - Ok Soo Joo
- Department of Food Science, Gyeongnam National University of Science and Technology, Jinju,
Republic of Korea
| | - Byong Won Lee
- Department of Functional Crop, National Institute of Crop Science, Miryang,
Republic of Korea
| | - Jae Kyeom Kim
- School of Human Environmental Sciences, University of Arkansas, Fayetteville, AR,
USA
| | - Eui-Cheol Shin
- Department of Food Science, Gyeongnam National University of Science and Technology, Jinju,
Republic of Korea
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19
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Scilewski da Costa Zanatta T, Manica-Berto R, Ferreira CD, Cardozo MMC, Rombaldi CV, Zambiazi RC, Dias ÁRG. Phosphate Fertilizer and Growing Environment Change the Phytochemicals, Oil Quality, and Nutritional Composition of Roundup Ready Genetically Modified and Conventional Soybean. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:2661-2669. [PMID: 28318254 DOI: 10.1021/acs.jafc.6b05499] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
Phosphorus (P) intake, genotype, and growth environment in soybean cultivation can affect the composition of the soybean. This experiment was conducted in two locations (microregions I and II) using a randomized complete block design, including conventional soybean (BRS Sambaíba) and genetically modified (GM) [Msoy 9144 Roundup Ready (RR)] cultivars and varying doses of phosphorus fertilizer (0, 60, 120, and 240 kg/ha P2O5). Soybeans were evaluated for chemical composition, total phenols, phytic acid content, individual isoflavone content, antioxidant activity, oil quality, fatty acid profile, total carotenoid content, and individual tocopherol contents. Multivariate analysis facilitated reduction in the number of variables with respect to soybean genotype (conventional BRS Sambaíba and GM Msoy 9144 RR), dose of P2O5 fertilizer, and place of cultivation (microregion I and II). BRS Sambaíba had higher concentrations of β-glucosides, malonylglucosides, glycitein, and genistein than Msoy 9144 RR, which showed a higher concentration of daidzein. The highest concentrations of isoflavones and fatty acids were observed in soybeans treated with 120 and 240 kg/ha P2O5, regardless of the location and cultivar.
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Affiliation(s)
- Tatiane Scilewski da Costa Zanatta
- Department of Agro-industrial Science and Technology and ‡Center of Chemical, Pharmaceuticals and Food Sciences, Federal University of Pelotas , 96010-900, Pelotas, RS, Brazil
| | - Roberta Manica-Berto
- Department of Agro-industrial Science and Technology and ‡Center of Chemical, Pharmaceuticals and Food Sciences, Federal University of Pelotas , 96010-900, Pelotas, RS, Brazil
| | - Cristiano Dietrich Ferreira
- Department of Agro-industrial Science and Technology and ‡Center of Chemical, Pharmaceuticals and Food Sciences, Federal University of Pelotas , 96010-900, Pelotas, RS, Brazil
| | - Michele Maciel Crizel Cardozo
- Department of Agro-industrial Science and Technology and ‡Center of Chemical, Pharmaceuticals and Food Sciences, Federal University of Pelotas , 96010-900, Pelotas, RS, Brazil
| | - Cesar Valmor Rombaldi
- Department of Agro-industrial Science and Technology and ‡Center of Chemical, Pharmaceuticals and Food Sciences, Federal University of Pelotas , 96010-900, Pelotas, RS, Brazil
| | - Rui Carlos Zambiazi
- Department of Agro-industrial Science and Technology and ‡Center of Chemical, Pharmaceuticals and Food Sciences, Federal University of Pelotas , 96010-900, Pelotas, RS, Brazil
| | - Álvaro Renato Guerra Dias
- Department of Agro-industrial Science and Technology and ‡Center of Chemical, Pharmaceuticals and Food Sciences, Federal University of Pelotas , 96010-900, Pelotas, RS, Brazil
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20
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Gao B, Yu L, Liu J, Wang TTY, Luo Y, Yu L(L, Zhang H, Gong L, Wang J. Home-based preparation approaches altered the availability of health beneficial components from carrot and blueberry. Food Sci Nutr 2017; 5:793-804. [PMID: 28572970 PMCID: PMC5448383 DOI: 10.1002/fsn3.462] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/21/2016] [Revised: 12/23/2016] [Accepted: 01/03/2017] [Indexed: 11/07/2022] Open
Abstract
This study investigated the effects of different home food preparation methods on availability of total phenolic contents (TPC) and radical scavenging components, as well as the selected health beneficial compounds from fresh blueberry and carrot. High performance liquid chromatography (HPLC) analysis revealed that ground carrots using blenders released significantly greater amount of β-carotene than their chopped counterpart, and blueberry samples prepared with different commercial blenders/grinders released different levels of cyaniding-3-O-glucoside and malvidin-3-O-glucoside. Furthermore, microwaving was able to significantly alter the releasable amounts of cyaniding-3-O-glucoside and malvidin-3-O-glucoside from blueberries. In addition, carrots and blueberries processed using different blenders and chopping with or without microwaving differed in their available levels of TPC, and radical scavenging components against DPPH •, oxygen radicals and HO •, as well as their potential anti-inflammatory activities. Taking together, these results indicated that home food preparation approaches may alter the availability of health components from carrots and blueberries. The results also suggested that the influence may depend on the fruit and vegetable type, but not the price of blenders/grinders.
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Affiliation(s)
- Boyan Gao
- Beijing Advanced Innovation Center for Food Nutrition and Human HealthBeijing Technology & Business University (BTBU)BeijingChina
- Department of Nutrition and Food ScienceUniversity of MarylandCollege ParkMDUSA
| | - Lu Yu
- Beijing Advanced Innovation Center for Food Nutrition and Human HealthBeijing Technology & Business University (BTBU)BeijingChina
- Department of Nutrition and Food ScienceUniversity of MarylandCollege ParkMDUSA
| | - Jie Liu
- Beijing Advanced Innovation Center for Food Nutrition and Human HealthBeijing Technology & Business University (BTBU)BeijingChina
- Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients Beijing Technology & Business University (BTBU)BeijingChina
| | | | - Yinghua Luo
- Department of Nutrition and Food ScienceUniversity of MarylandCollege ParkMDUSA
| | - Liangli (Lucy) Yu
- Department of Nutrition and Food ScienceUniversity of MarylandCollege ParkMDUSA
| | - Huijuan Zhang
- Beijing Advanced Innovation Center for Food Nutrition and Human HealthBeijing Technology & Business University (BTBU)BeijingChina
| | - Lingxiao Gong
- Beijing Advanced Innovation Center for Food Nutrition and Human HealthBeijing Technology & Business University (BTBU)BeijingChina
| | - Jing Wang
- Beijing Advanced Innovation Center for Food Nutrition and Human HealthBeijing Technology & Business University (BTBU)BeijingChina
- Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients Beijing Technology & Business University (BTBU)BeijingChina
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21
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Liu J, Yang CQ, Zhang Q, Lou Y, Wu HJ, Deng JC, Yang F, Yang WY. Partial improvements in the flavor quality of soybean seeds using intercropping systems with appropriate shading. Food Chem 2016; 207:107-14. [PMID: 27080886 DOI: 10.1016/j.foodchem.2016.03.059] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2015] [Revised: 02/17/2016] [Accepted: 03/17/2016] [Indexed: 12/27/2022]
Abstract
The profiles of isoflavone and fatty acids constitute important quality traits in soybean seeds, for making soy-based functional food products, due to their important contributions to the flavor and nutritional value of these products. In general, the composition of these constituents in raw soybeans is affected by cultivation factors, such as sunlight; however, the relationship of the isoflavone and fatty acid profiles with cultivation factors is not well understood. This study evaluated the isoflavone and fatty acid profiles in soybeans grown under a maize-soybean relay strip intercropping system with different row spacings, and with changes in the photosynthetic active radiation (PAR) transmittance. The effects of PAR on the isoflavone and fatty acid contents were found to be quadratic. Appropriate intercropping shading may reduce the bitterness of soybeans caused by soy aglycone and could improve their fatty acid composition.
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Affiliation(s)
- Jiang Liu
- Key Laboratory of Crop Ecophysiology and Farming System in Southwest, Ministry of Agriculture, Chengdu 611130, China; Institute of Ecological Agriculture, Sichuan Agricultural University, Chengdu 611130, China.
| | - Cai-qiong Yang
- Key Laboratory of Crop Ecophysiology and Farming System in Southwest, Ministry of Agriculture, Chengdu 611130, China
| | - Qing Zhang
- Key Laboratory of Crop Ecophysiology and Farming System in Southwest, Ministry of Agriculture, Chengdu 611130, China; College of Food Science, Sichuan Agricultural University, Ya'an 625014, China
| | - Ying Lou
- Key Laboratory of Crop Ecophysiology and Farming System in Southwest, Ministry of Agriculture, Chengdu 611130, China
| | - Hai-jun Wu
- Key Laboratory of Crop Ecophysiology and Farming System in Southwest, Ministry of Agriculture, Chengdu 611130, China
| | - Jun-cai Deng
- Key Laboratory of Crop Ecophysiology and Farming System in Southwest, Ministry of Agriculture, Chengdu 611130, China
| | - Feng Yang
- Key Laboratory of Crop Ecophysiology and Farming System in Southwest, Ministry of Agriculture, Chengdu 611130, China
| | - Wen-yu Yang
- Key Laboratory of Crop Ecophysiology and Farming System in Southwest, Ministry of Agriculture, Chengdu 611130, China.
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22
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Ziegler V, Vanier NL, Ferreira CD, Paraginski RT, Monks JLF, Elias MC. Changes in the Bioactive Compounds Content of Soybean as a Function of Grain Moisture Content and Temperature during Long-Term Storage. J Food Sci 2016; 81:H762-8. [PMID: 26816290 DOI: 10.1111/1750-3841.13222] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2015] [Accepted: 12/19/2015] [Indexed: 12/29/2022]
Abstract
Soybean is a rich source of bioactive compounds, such as phenolic acids, flavonoids, isoflavones, carotenoids, and tocopherols. The amount of bioactive compounds in freshly harvested soybeans and their derived products has been determined; however, when they are used in the food industry, soybeans are generally stored prior to being processed. This study aimed to evaluate the effects of soybean moisture content (12%, 15%, and 18%) and storage temperature (11, 18, 25, and 32 °C) on the free phenolic, total flavonoid, vanillic acid, total carotenoid, and δ- and γ-tocopherol content of soybeans stored for 12 mo. Moreover, the ABTS and DPPH radical scavenging activities of phenolic extracts were determined. There was an increase in free phenolics and total flavonoids in the stored grains compared with the grains on the 1st d of storage. Vanillic acid showed a decrease in soybeans stored at 15% and 18% moisture content and 25 or 32 °C, which indicated some degradation into other metabolites. Total carotenoid content decreased as a function of storage temperature and showed some temperature-dependent degradation. The δ- and γ-tocopherol content also tended to decrease in grains stored at 15% or 18% moisture content or 25 or 32 °C, regardless of the moisture content studied.
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Affiliation(s)
- Valmor Ziegler
- Dept. of Agroindustrial Science and Technology, Federal Univ. of Pelotas, CEP: 96010-900, Pelotas, RS, Brazil
| | - Nathan Levien Vanier
- Dept. of Agroindustrial Science and Technology, Federal Univ. of Pelotas, CEP: 96010-900, Pelotas, RS, Brazil
| | - Cristiano Dietrich Ferreira
- Dept. of Agroindustrial Science and Technology, Federal Univ. of Pelotas, CEP: 96010-900, Pelotas, RS, Brazil
| | - Ricardo Tadeu Paraginski
- Inst. Federal de Educação, Ciência e Tecnologia Farroupilha - Campus Alegrete, RS 377, Km 27, Passo Novo, CEP: 97541-970, Alegrete, RS, Brazil
| | - Jander Luis Fernandes Monks
- Inst. Federal de Educação, Ciência e Tecnologia Sul-Riograndense - Câmpus Pelotas, CEP: 96015-360 - Pelotas, RS, Brazil
| | - Moacir Cardoso Elias
- Dept. of Agroindustrial Science and Technology, Federal Univ. of Pelotas, CEP: 96010-900, Pelotas, RS, Brazil
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23
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Yang LF, Wang K, Jiang MG, Liu HC, Wang X, Qin PY, Ouyang QL. Isolation and characterization of a new bioactive isoflavone from Derris eriocarpa. JOURNAL OF ASIAN NATURAL PRODUCTS RESEARCH 2015; 17:1002-1009. [PMID: 26275038 DOI: 10.1080/10286020.2015.1042370] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
Derris eriocarpa How is an important medicinal plant, which is used as Zhuang ethnomedicine and Dai ethnomedicine to treat various diseases. One new compound, 3',4'-di-O-methylene-5-hydroxy-7-methoxy-6-isopentenyl isoflavone (1) and a known synthetic but new naturally occurring compound trans-3,4,5-trimethoxy-4'-isopentenyloxyl-stilbene (2), together with five known compounds, 5,7-dimethoxy-6-(3-methyl-2-butenyl)-4'-hydroxyl isoflavones (3), robustone (4), trans-3,4,5,4'-tetramethoxy-stilbene (5), robustic acid (6), and robustin (7) were isolated from the stem of D. eriocarpa. Spectroscopic analysis revealed the chemical structures of compounds 1-7.. Compounds 1 and 3 exhibited significant scavenging activities against 1,1-diphenyl-2-picrylhydrazyl radical and superoxide anions. Compounds 1-3 exhibited potent antiproliferative activity on Hela cells.
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Affiliation(s)
- Li-Fang Yang
- a Guangxi Key Laboratory of Chemistry and Engineering of Forest Products, School of Chemistry and Chemical Engineering, Guangxi University for Nationalities , Nanning 530008 , China
| | - Kai Wang
- a Guangxi Key Laboratory of Chemistry and Engineering of Forest Products, School of Chemistry and Chemical Engineering, Guangxi University for Nationalities , Nanning 530008 , China
| | - Ming-Guo Jiang
- b Guangxi Key Laboratory of Utilization of Microbial and Botanical Resources , Guangxi University for Nationalities , Nanning 530008 , China
| | - Hong-Cun Liu
- a Guangxi Key Laboratory of Chemistry and Engineering of Forest Products, School of Chemistry and Chemical Engineering, Guangxi University for Nationalities , Nanning 530008 , China
| | - Xiao Wang
- a Guangxi Key Laboratory of Chemistry and Engineering of Forest Products, School of Chemistry and Chemical Engineering, Guangxi University for Nationalities , Nanning 530008 , China
| | - Pin-Yan Qin
- a Guangxi Key Laboratory of Chemistry and Engineering of Forest Products, School of Chemistry and Chemical Engineering, Guangxi University for Nationalities , Nanning 530008 , China
| | - Qiu-Lin Ouyang
- a Guangxi Key Laboratory of Chemistry and Engineering of Forest Products, School of Chemistry and Chemical Engineering, Guangxi University for Nationalities , Nanning 530008 , China
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24
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Castelo-Branco VN, Santana I, Di-Sarli VO, Freitas SP, Torres AG. Antioxidant capacity is a surrogate measure of the quality and stability of vegetable oils. EUR J LIPID SCI TECH 2015. [DOI: 10.1002/ejlt.201400299] [Citation(s) in RCA: 41] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Vanessa Naciuk Castelo-Branco
- Laboratório de Bioquímica Nutricional e de Alimentos, Instituto de Química; Universidade Federal do Rio de Janeiro; Rio de Janeiro Brazil
| | - Isabelle Santana
- Laboratório de Bioquímica Nutricional e de Alimentos, Instituto de Química; Universidade Federal do Rio de Janeiro; Rio de Janeiro Brazil
- Laboratório de Processamento de Matérias Primas Vegetais; Departamento de Engenharia Química; Escola de Química; Universidade Federal do Rio de Janeiro; Rio de Janeiro Brazil
| | - Vanessa Oliveira Di-Sarli
- Laboratório de Bioquímica Nutricional e de Alimentos, Instituto de Química; Universidade Federal do Rio de Janeiro; Rio de Janeiro Brazil
| | - Suely Pereira Freitas
- Laboratório de Processamento de Matérias Primas Vegetais; Departamento de Engenharia Química; Escola de Química; Universidade Federal do Rio de Janeiro; Rio de Janeiro Brazil
| | - Alexandre Guedes Torres
- Laboratório de Bioquímica Nutricional e de Alimentos, Instituto de Química; Universidade Federal do Rio de Janeiro; Rio de Janeiro Brazil
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25
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Phytochemical compositions, and antioxidant and anti-inflammatory properties of twenty-two red rice samples grown in Zhejiang. Lebensm Wiss Technol 2013. [DOI: 10.1016/j.lwt.2013.06.018] [Citation(s) in RCA: 30] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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26
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Zhang X, Shang P, Qin F, Zhou Q, Gao B, Huang H, Yang H, Shi H, (Lucy) Yu L. Chemical composition and antioxidative and anti-inflammatory properties of ten commercial mung bean samples. Lebensm Wiss Technol 2013. [DOI: 10.1016/j.lwt.2013.05.034] [Citation(s) in RCA: 30] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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