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Wang W, Yan Y, Li Y, Huang Y, Zhang Y, Yang L, Xu X, Wu F, Du B, Mao Z, Shan T. Nutritional Value, Volatile Components, Functional Metabolites, and Antibacterial and Cytotoxic Activities of Different Parts of Millettia speciosa Champ., a Medicinal and Edible Plant with Potential for Development. PLANTS (BASEL, SWITZERLAND) 2023; 12:3900. [PMID: 38005797 PMCID: PMC10674594 DOI: 10.3390/plants12223900] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/01/2023] [Revised: 11/12/2023] [Accepted: 11/17/2023] [Indexed: 11/26/2023]
Abstract
Highly nutritious traditional plants which are rich in bioactive substances are attracting increasing attention. In this study, the nutritional value, chemical composition, biological activities, and feed indices of different parts of Millettia speciosa were comprehensively evaluated. In terms of its nutritional value, this study demonstrated that the leaves, flowers and seeds of M. speciosa were rich in elements and amino acids; the biological values (BVs) of these ingredients ranged from 85% to 100%, showing the extremely high nutritional value of this plant. GC-MS analysis suggested that the main chemical components of the flower volatile oil were n-hexadecanoic acid (21.73%), tetracosane (19.96%), and pentacosane (5.86%). The antibacterial activities of the flower and seed extracts were significantly stronger than those of the leaves and branches. The leaf extract displayed the strongest antifungal activities (EC50 values: 18.28 ± 0.54 μg/mL for Pseudocryphonectria elaeocarpicola and 568.21 ± 33.60 μg/mL for Colletotrichum gloeosporioides) and were the least toxic to mouse fibroblasts (L929) (IC50 value: 0.71 ± 0.04 mg/mL), while flowers were the most toxic (IC50 value: 0.27 ± 0.03 mg/mL). In addition, the abundance of fiber, protein, mineral elements, and functional metabolite contents indicated the potential applicability of M. speciosa as an animal feed. In conclusion, as a traditional herbal plant used for medicinal and food purposes, M. speciosa shows potential for safe and multifunctional development.
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Affiliation(s)
- Wei Wang
- College of Forestry and Landscape Architecture, South China Agricultural University, Guangzhou 510642, China; (W.W.); (Y.Y.); (Y.L.); (F.W.)
- College of Plant Protection, South China Agricultural University, Guangzhou 510642, China;
| | - Yigang Yan
- College of Forestry and Landscape Architecture, South China Agricultural University, Guangzhou 510642, China; (W.W.); (Y.Y.); (Y.L.); (F.W.)
| | - Yitong Li
- College of Forestry and Landscape Architecture, South China Agricultural University, Guangzhou 510642, China; (W.W.); (Y.Y.); (Y.L.); (F.W.)
| | - Yinyin Huang
- Affiliated Stomatology Hospital, Guangzhou Medical University, Guangzhou 510182, China; (Y.H.); (L.Y.)
| | - Yirong Zhang
- College of Plant Protection, South China Agricultural University, Guangzhou 510642, China;
| | - Lan Yang
- Affiliated Stomatology Hospital, Guangzhou Medical University, Guangzhou 510182, China; (Y.H.); (L.Y.)
| | - Xiaoli Xu
- Instrumental Analysis and Research Center of SCAU, South China Agricultural University, Guangzhou 510642, China;
| | - Fengqi Wu
- College of Forestry and Landscape Architecture, South China Agricultural University, Guangzhou 510642, China; (W.W.); (Y.Y.); (Y.L.); (F.W.)
| | - Bing Du
- College of Food Science, South China Agricultural University, Guangzhou 510642, China;
| | - Ziling Mao
- College of Forestry and Landscape Architecture, South China Agricultural University, Guangzhou 510642, China; (W.W.); (Y.Y.); (Y.L.); (F.W.)
| | - Tijiang Shan
- College of Forestry and Landscape Architecture, South China Agricultural University, Guangzhou 510642, China; (W.W.); (Y.Y.); (Y.L.); (F.W.)
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Zhang J, Liu M, Deng H, Zhao Y, Zhu Y, Bai J, Xiao X. Purification and Identification of Lipid-Lowering Protein from Barley Extract after Lactiplantibacillus plantarum dy-1 fermentation. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:14488-14498. [PMID: 36345907 DOI: 10.1021/acs.jafc.2c05211] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/16/2023]
Abstract
Previous studies have found that the protein in barley extract fermented by Lactiplantibacillus plantarum dy-1 has the ability to inhibit lipid accumulation. However, the isolation, purification, and structural identification of the protein with lipid-lowering activity were still needed. In the present study, barley protein fermented by L. plantarum dy-1 with the optimal lipid-lowering ability was isolated and purified in three steps: using ammonium sulfate precipitation, anion-exchange chromatography, and size-exclusion chromatography. Combined with the model of HepG2 cells induced by oleic acid, the results showed that the pure protein LFBEP-C1 had the best lipid-lowering potential. Furthermore, our research found that LFBEP-C1 enriched the content of hydrophobic amino acids in LFBEP-C1. Ultraviolet spectroscopy analysis indicated that the glycosidic bond in LFBEP-C1 was an O-type glycosidic bond. The FTIR and circular dichroism spectra indicated that α-helix and random coil were the main secondary structures of LFBEP-C1. Mass spectrometry determined the theoretical molecular weight of LFBEP-C1 as 48 kDa, and its amino acid coverage was 63%. These findings suggest that the protein LFBEP-C1 with the best lipid-lowering activity was isolated and purified, and its structural characteristics were identified.
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Affiliation(s)
- Jiayan Zhang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
- Inspection Quarantine Bureau Inspection and Quarantine Technology Center, Zhenjiang 212000, China
| | - Mengting Liu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Huan Deng
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Yansheng Zhao
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Ying Zhu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Juan Bai
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Xiang Xiao
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
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