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Li W, Zhang M, Jia X, Zhang M, Chen Y, Dong L, Huang F, Ma Q, Zhao D, Zhang R. Free and bound phenolic profiles of Radix Puerariae Thomsonii from different growing regions and their bioactivities. Food Chem X 2024; 22:101355. [PMID: 38665627 PMCID: PMC11043822 DOI: 10.1016/j.fochx.2024.101355] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2023] [Revised: 03/27/2024] [Accepted: 04/02/2024] [Indexed: 04/28/2024] Open
Abstract
The free and bound phenolic profiles and their bioactivities of radix puerariae thomsonii (RPT) cultivars from 7 growing regions in China were investigated. Total phenolic and flavonoid contents were from 148.71 to 435.32 mg gallic acid equivalents /100 g dry weight and 561.93 to 826.11 mg catechin equivalents /100 g dry weight, respectively, with 20.64-38.28% and 32.77-47.29% contribution from bound fractions. Sixteen phenolic compounds were detected in RPTs. Bound fractions contributed 28.15-70.84% to the total antioxidant activities. The cultivars from Qiannan and Guangzhou showed much higher regulatory effects on carbohydrate hydrolyzing enzymes and alcohol metabolizing enzymes than the other cultivars. The bound fractions exhibited equivalent EC50 values for alcohol metabolizing enzymes and IC50 values for carbohydrate hydrolyzing enzymes to the free fractions in RPT cultivars. Therefore, bound phenolics significantly contributed to the potential health benefits of RPT. The results provided information for the utilization of RPT for health promoting purpose.
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Affiliation(s)
- Weixin Li
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, PR China
| | - Mingwei Zhang
- Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, PR China
| | - Xuchao Jia
- Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, PR China
| | - Min Zhang
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, PR China
| | - Yanxia Chen
- Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, PR China
| | - Lihong Dong
- Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, PR China
| | - Fei Huang
- Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, PR China
| | - Qin Ma
- Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, PR China
| | - Dong Zhao
- Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, PR China
| | - Ruifen Zhang
- Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, PR China
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Fan M, Yan Y, Al-Ansi W, Qian H, Li Y, Rao Z, Wang L. Germination-induced changes in anthocyanins and proanthocyanidins: A pathway to boost bioactive compounds in red rice. Food Chem 2024; 433:137283. [PMID: 37657161 DOI: 10.1016/j.foodchem.2023.137283] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2023] [Revised: 08/16/2023] [Accepted: 08/23/2023] [Indexed: 09/03/2023]
Abstract
This study aimed to investigate the specific changes in the anthocyanins and proanthocyanidins content of red rice during germination. Different methods including chemical detection, UPLC-QToF/MS, and metabolite analysis were used to examine these changes. The findings showed a significant increase in the overall levels of polyphenols and pigments in red rice as the germination period advanced. Specifically, the proanthocyanidins being the predominant pigments showed a significant increase during later stages of germination. Whereas, the anthocyanin levels reached their peak after 12 h of germination and subsequently declined. Furthermore, six anthocyanins and three proanthocyanidins were identified among the pigment constituents. Additionally, several significant precursor substances associated with pigments were identified, and their contents showed a significant increase, indicating that the proanthocyanidin synthesis pathway is activated by germination. These dynamic changes suggest that germination effectively stimulated the synthesis and accumulation of both anthocyanins and proanthocyanidins, thereby improving the nutritional value of red rice.
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Affiliation(s)
- Mingcong Fan
- School of Food Science and Technology, National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, China
| | - Yixuan Yan
- School of Food Science and Technology, National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, China
| | - Waleed Al-Ansi
- School of Food Science and Technology, National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, China
| | - Haifeng Qian
- School of Food Science and Technology, National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, China
| | - Yan Li
- School of Food Science and Technology, National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, China
| | - Zhiming Rao
- School of Biotechnology, Jiangnan University, Wuxi, China
| | - Li Wang
- School of Food Science and Technology, National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, China.
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Liu Z, Zhao M, Zhang Z, Li C, Xia G, Shi H, Liu Z. Chitosan-based edible film incorporated with wampee (Clausena lansium) seed essential oil: Preparation, characterization and biological activities. Int J Biol Macromol 2023; 253:127683. [PMID: 37890311 DOI: 10.1016/j.ijbiomac.2023.127683] [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: 07/10/2023] [Revised: 09/28/2023] [Accepted: 10/24/2023] [Indexed: 10/29/2023]
Abstract
Chitosan (Ch)-based edible composite films were prepared by incorporating blending wampee seed essential oil (WSEO) into a Ch matrix, using the incorporation ratio as a variable. The physical, mechanical properties, structure morphology and rheological properties were determined using tensile strength (TS), elongation at break (EB), water vapor permeability (WVP) tests together with Fourier transform infrared spectroscopy (FTIR), scanning electron microscopy (SEM) observations and apparent viscosity and shear rate. In addition, the antimicrobial, antioxidant activities were investigated by the DPPH & ABTS radicals scavenging and inhibition zone assays, respectively. Compared with Ch, the incorporation of WSEO significantly decreased (P < 0.05) the TS, EB, and WVP values, especially when the WSEO ratio reached 1.0 % or higher. Meanwhile, the films exhibited greatly improved visible light barrier performance after WSEO incorporation. Both FTIR spectroscopy and SEM observations reflected the crosslinking between WSEO and Ch. Meanwhile, the composite films demonstrated smaller particle size and weaker rheological viscosities, which enhanced the antimicrobial and antioxidant capabilities when compared with those of Ch. Therefore, this study suggested that WSEO incorporated with Ch is an effective ingredient for the preparation of edible films with enhanced physicochemical and biological properties.
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Affiliation(s)
- Zhiqing Liu
- College of Food Science and Engineering, Hainan University, Haikou 570228, China; Key Laboratory of Tropical Biological Resource of Ministry of Education, Hainan Provincial Engineering Research Centre of Aquatic Resources Efficient Utilization in the South China Sea, Haikou 570228, China
| | - Mantong Zhao
- College of Food Science and Engineering, Hainan University, Haikou 570228, China; Collaborative Innovation Centre of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China; Key Laboratory of Tropical Biological Resource of Ministry of Education, Hainan Provincial Engineering Research Centre of Aquatic Resources Efficient Utilization in the South China Sea, Haikou 570228, China
| | - Zhiman Zhang
- College of Food Science and Engineering, Hainan University, Haikou 570228, China
| | - Chuan Li
- College of Food Science and Engineering, Hainan University, Haikou 570228, China; Collaborative Innovation Centre of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China; Key Laboratory of Tropical Biological Resource of Ministry of Education, Hainan Provincial Engineering Research Centre of Aquatic Resources Efficient Utilization in the South China Sea, Haikou 570228, China
| | - Guanghua Xia
- College of Food Science and Engineering, Hainan University, Haikou 570228, China; Collaborative Innovation Centre of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China; Key Laboratory of Tropical Biological Resource of Ministry of Education, Hainan Provincial Engineering Research Centre of Aquatic Resources Efficient Utilization in the South China Sea, Haikou 570228, China
| | - Haohao Shi
- College of Food Science and Engineering, Hainan University, Haikou 570228, China; Collaborative Innovation Centre of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China; Key Laboratory of Tropical Biological Resource of Ministry of Education, Hainan Provincial Engineering Research Centre of Aquatic Resources Efficient Utilization in the South China Sea, Haikou 570228, China
| | - Zhongyuan Liu
- College of Food Science and Engineering, Hainan University, Haikou 570228, China; Collaborative Innovation Centre of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China; Key Laboratory of Tropical Biological Resource of Ministry of Education, Hainan Provincial Engineering Research Centre of Aquatic Resources Efficient Utilization in the South China Sea, Haikou 570228, China.
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Huang X, Wang M, Zhong S, Xu B. Comprehensive Review of Phytochemical Profiles and Health-Promoting Effects of Different Portions of Wampee ( Clausena lansium). ACS OMEGA 2023; 8:26699-26714. [PMID: 37546634 PMCID: PMC10398868 DOI: 10.1021/acsomega.3c02759] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 04/26/2023] [Accepted: 07/06/2023] [Indexed: 08/08/2023]
Abstract
Clausena lansium, commonly known as wampee, is a subtropical fruit from the Rutaceae family characterized by its high nutrient content and numerous bioactive substances. This low-fat fruit is abundant in fiber, vitamins, minerals, and essential amino acids. Wampee has been found to contain several bioactive compounds, including essential oils, phenolic compounds, and alkaloids. These bioactive constituents provide numerous health-enhancing properties, such as antioxidant, neuroprotective, anticarcinogenic, anti-inflammatory, hepatoprotective, antidiabetic, and antimicrobial effects. The relationship between these compounds and their impacts on health has been explored in various studies. While the disease-prevention efficacy of C. lansium has been established, additional research is necessary to elucidate the precise mechanisms and metabolic pathways involved. This paper presents a comprehensive review of wampee, focusing on its bioactive compounds, the beneficial effects derived from its consumption, and the evidence supporting the development of wampee-based functional foods in future studies.
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Affiliation(s)
- Xin Huang
- Food
Science and Technology Program, Department of Life Sciences, BNU-HKBU United International College, Zhuhai, Guangdong 519087, China
| | - Minghe Wang
- Food
Science and Technology Program, Department of Life Sciences, BNU-HKBU United International College, Zhuhai, Guangdong 519087, China
| | - Saiyi Zhong
- College
of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Science and Technology Innovation
Center for Subtropical Fruit and Vegetable Processing, Zhanjiang 524088, China
| | - Baojun Xu
- Food
Science and Technology Program, Department of Life Sciences, BNU-HKBU United International College, Zhuhai, Guangdong 519087, China
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Antioxidant activities of novel peptides from Limosilactobacillus reuteri fermented brown rice: A combined in vitro and in silico study. Food Chem 2022; 404:134747. [DOI: 10.1016/j.foodchem.2022.134747] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2021] [Revised: 10/17/2022] [Accepted: 10/23/2022] [Indexed: 11/21/2022]
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Peng J, Bu Z, Ren H, He Q, Yu Y, Xu Y, Wu J, Cheng L, Li L. Physicochemical, structural, and functional properties of wampee (Clausena lansium (Lour.) Skeels) fruit peel pectin extracted with different organic acids. Food Chem 2022; 386:132834. [PMID: 35509166 DOI: 10.1016/j.foodchem.2022.132834] [Citation(s) in RCA: 15] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2021] [Revised: 02/27/2022] [Accepted: 03/26/2022] [Indexed: 11/17/2022]
Abstract
Effects of different extraction acids on physicochemical, structural, and functional properties of wampee fruit peel pectin (WFPP) were comparatively investigated. The hydrochloric acid extracted WFPP (HEP) exhibited the highest degrees of methylation (67.79%) and acetylation (86.29%) coupling with abundant monosaccharides and rhamnogalacturonan branches, but lowest molecular weight (5.58 × 105 Da). The results of SEM, X-ray diffraction, and Fourier transform infrared spectroscopy analyses showed that acid types had little effect on the surface morphology of WFPP. However, compared to commercial citrus pectin (CCP), several specific absorbance peaks (1539, 1019, 920 cm-1) were found in WFPPs, which corresponds to aromatic skeletal stretching, pyranose, and d-glucopyranosyl, respectively. Moreover, the rheological behavior revealed that WFPP solution was pseudoplastic fluid and affected by acid types. And the WFPPs exhibited higher emulsifying activity and emulsion stability than CCP. All these WFPPs presented well antioxidant activity and promoting probiotics ability, especially for HEP.
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Affiliation(s)
- Jian Peng
- Sericultural & Argi-Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, No. 133 Yiheng Street, Dongguanzhuang Road, Tianhe District, Guangzhou 510610, China
| | - Zhibin Bu
- Sericultural & Argi-Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, No. 133 Yiheng Street, Dongguanzhuang Road, Tianhe District, Guangzhou 510610, China
| | - Huiyan Ren
- Sericultural & Argi-Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, No. 133 Yiheng Street, Dongguanzhuang Road, Tianhe District, Guangzhou 510610, China
| | - Qi He
- School of Public Health, Southern Medical University, Guangzhou 510610, China
| | - Yuanshan Yu
- Sericultural & Argi-Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, No. 133 Yiheng Street, Dongguanzhuang Road, Tianhe District, Guangzhou 510610, China
| | - Yujuan Xu
- Sericultural & Argi-Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, No. 133 Yiheng Street, Dongguanzhuang Road, Tianhe District, Guangzhou 510610, China
| | - Jijun Wu
- Sericultural & Argi-Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, No. 133 Yiheng Street, Dongguanzhuang Road, Tianhe District, Guangzhou 510610, China
| | - Lina Cheng
- Sericultural & Argi-Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, No. 133 Yiheng Street, Dongguanzhuang Road, Tianhe District, Guangzhou 510610, China
| | - Lu Li
- Sericultural & Argi-Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, No. 133 Yiheng Street, Dongguanzhuang Road, Tianhe District, Guangzhou 510610, China.
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Yin Q, Zhang R, Wu G, Chen Z, Deng H. Comparative Metabolomics Analysis Reveals the Taste Variations among Three Selected Wampee Cultivars. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2022; 77:250-257. [PMID: 35583707 DOI: 10.1007/s11130-022-00973-4] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Accepted: 05/09/2022] [Indexed: 06/15/2023]
Abstract
Sugars and acids of wampee predominantly influence consumer taste preference and its commercial value. The molecular basis of taste variations is currently unknown due to the lack of a large-scale investigation of metabolites in wampee. Here, three tastes cultivars, including YF1 (sweet), YF2 (sweet-sour) and YF3 (sour) wampees with sugar-acid ratios ranging from 1.74 to 26.32, were selected. Then, UPLC-MS/MS based widely targeted metabolome analysis was performed to uncover the molecular mechanism underlying these taste variations, followed by the analysis of KEGG pathways. Results showed that 449, 470, 147 metabolites differed between YF1 vs YF2, YF1 vs YF3, and YF2 vs YF3. Fifty of them were screened as common differential metabolites (DMs) by Venn diagram, including 9 phenolic acids. Among them, the abundance level of methyl 3-O-methyl gallate (M3MG) showed a positive correlation with the titratable acids (R2 = 0.9009) and negative correlation with sugar-acid ratio (R2 = 0.9802) in three cultivars. Therefore, M3MG could be a taste biomarker for wampees. KEGG pathway enrichment analysis also verified that M3MG played a crucial role in the "biosynthesis of amino acids" pathway. These results above provide important insights into the taste-forming mechanism of wampee and will be beneficial for superior eating quality wampee breeding.
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Affiliation(s)
- Qingchun Yin
- Key Laboratory of Tropical Fruit and Vegetable Cold-chain of Hainan Province / Institute of Agro-products Processing and Design, Hainan Academy of Agricultural Sciences, Haikou, Hainan Province, China
- Key Laboratory of Tropical Fruits and Vegetables Quality Safety for State Market Regulation / Hainan Institute for Food Control, Haikou, China
| | - Ronghu Zhang
- Key Laboratory of Tropical Fruit and Vegetable Cold-chain of Hainan Province / Institute of Agro-products Processing and Design, Hainan Academy of Agricultural Sciences, Haikou, Hainan Province, China
| | - Guang Wu
- Key Laboratory of Tropical Fruit and Vegetable Cold-chain of Hainan Province / Institute of Agro-products Processing and Design, Hainan Academy of Agricultural Sciences, Haikou, Hainan Province, China
| | - Zhe Chen
- Key Laboratory of Tropical Fruit Tree Biology of Hainan Province / Institute of Tropical Fruit Trees, Hainan Academy of Agricultural Sciences, Haikou, China
| | - Hao Deng
- Key Laboratory of Tropical Fruit and Vegetable Cold-chain of Hainan Province / Institute of Agro-products Processing and Design, Hainan Academy of Agricultural Sciences, Haikou, Hainan Province, China.
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Chang X, Ye Y, Pan J, Lin Z, Qiu J, Peng C, Guo X, Lu Y. Comparative Analysis of Phytochemical Profiles and Antioxidant Activities between Sweet and Sour Wampee ( Clausena lansium) Fruits. Foods 2022; 11:1230. [PMID: 35563953 PMCID: PMC9103836 DOI: 10.3390/foods11091230] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2022] [Revised: 04/17/2022] [Accepted: 04/21/2022] [Indexed: 02/01/2023] Open
Abstract
As a local medicine and food, wampee fruit, with abundant bioactive compounds, is loved by local residents in Southern China. Titratable acid (TA), total sugar (TS), and total phenolic and flavonoid contents were detected, and phytochemical profiles and cellular antioxidant activities were analyzed by the HPLC and CAA (cellular antioxidant activity) assay in five sweet wampee varieties and five sour wampee varieties. Results showed that the average TS/TA ratio of sweet wampee varieties was 29 times higher than sour wampee varieties, while TA content was 19 times lower than sour wampee varieties. There were much lower levels of total phenolics, flavonoids, and antioxidant activities in sweet wampee varieties than those in sour wampee varieties. Eight phytochemicals were detected in sour wampee varieties, including syringin, rutin, benzoic acid, 2-methoxycinnamic acid, kaempferol, hesperetin, nobiletin, and tangeretin, while just four of them were detected in sweet wampee varieties. Syringin was the only one that was detected in all the sour wampee varieties and was not detected in all sweet wampee varieties. Correlation analysis showed significant positive correlations between TA with phenolics, flavonoids, and total and cellular (PBS wash) antioxidant activities, while there were significant negative correlations between TS/TA with phenolic and cellular (no PBS wash) antioxidant activities. This suggested that the content of titratable acid in wampee fruit might have some relationship with the contents of phenolics and flavonoids. Sour wampee varieties should be paid much attention by breeders for their high phytochemical contents and antioxidant activities for cultivating germplasms with high health care efficacy.
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Affiliation(s)
- Xiaoxiao Chang
- Institute of Fruit Tree Research, Guangdong Academy of Agricultural Sciences, Key Laboratory of South Subtropical Fruit Biology and Genetic Resource Utilization, Ministry of Agriculture and Rural Affairs, Guangdong Provincial Key Laboratory of Tropical and Subtropical Fruit Tree Research, Guangzhou 510640, China; (X.C.); (J.P.); (Z.L.); (J.Q.); (C.P.)
| | - Yutong Ye
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China;
| | - Jianping Pan
- Institute of Fruit Tree Research, Guangdong Academy of Agricultural Sciences, Key Laboratory of South Subtropical Fruit Biology and Genetic Resource Utilization, Ministry of Agriculture and Rural Affairs, Guangdong Provincial Key Laboratory of Tropical and Subtropical Fruit Tree Research, Guangzhou 510640, China; (X.C.); (J.P.); (Z.L.); (J.Q.); (C.P.)
| | - Zhixiong Lin
- Institute of Fruit Tree Research, Guangdong Academy of Agricultural Sciences, Key Laboratory of South Subtropical Fruit Biology and Genetic Resource Utilization, Ministry of Agriculture and Rural Affairs, Guangdong Provincial Key Laboratory of Tropical and Subtropical Fruit Tree Research, Guangzhou 510640, China; (X.C.); (J.P.); (Z.L.); (J.Q.); (C.P.)
| | - Jishui Qiu
- Institute of Fruit Tree Research, Guangdong Academy of Agricultural Sciences, Key Laboratory of South Subtropical Fruit Biology and Genetic Resource Utilization, Ministry of Agriculture and Rural Affairs, Guangdong Provincial Key Laboratory of Tropical and Subtropical Fruit Tree Research, Guangzhou 510640, China; (X.C.); (J.P.); (Z.L.); (J.Q.); (C.P.)
| | - Cheng Peng
- Institute of Fruit Tree Research, Guangdong Academy of Agricultural Sciences, Key Laboratory of South Subtropical Fruit Biology and Genetic Resource Utilization, Ministry of Agriculture and Rural Affairs, Guangdong Provincial Key Laboratory of Tropical and Subtropical Fruit Tree Research, Guangzhou 510640, China; (X.C.); (J.P.); (Z.L.); (J.Q.); (C.P.)
| | - Xinbo Guo
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China;
| | - Yusheng Lu
- Institute of Fruit Tree Research, Guangdong Academy of Agricultural Sciences, Key Laboratory of South Subtropical Fruit Biology and Genetic Resource Utilization, Ministry of Agriculture and Rural Affairs, Guangdong Provincial Key Laboratory of Tropical and Subtropical Fruit Tree Research, Guangzhou 510640, China; (X.C.); (J.P.); (Z.L.); (J.Q.); (C.P.)
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Yin QC, Ji JB, Zhang RH, Duan ZW, Xie H, Chen Z, Hu FC, Deng H. Identification and verification of key taste components in wampee using widely targeted metabolomics. Food Chem X 2022; 13:100261. [PMID: 35499032 PMCID: PMC9040002 DOI: 10.1016/j.fochx.2022.100261] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2021] [Revised: 02/16/2022] [Accepted: 02/17/2022] [Indexed: 11/15/2022] Open
Abstract
Due to the lack of comprehensive evaluation of all metabolites in wampee, the metabolic reasons for taste differences are unclear. Here, two local varieties YF1 (sweet taste) and YF2 (sweet-sour taste), were selected for quality analysis, followed by ultra-performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS) based widely targeted metabolomic analysis. YF1 and YF2 were clearly separated by principal component analysis (PCA) and cluster analysis, and 449 metabolites were different between the cultivars, including 29 carbohydrates and 29 organic acids. Among them, d-galactose, d-mannose, and d-fructose 6-phosphate contributed mainly to the sweet taste of the YF1 wampee. l-citramalic acid, 2-hydroxyglutaric acid, and 3-methylmalic acid were the dominant organic acids in YF2 wampee, and therefore, contributed primarily to the sweet-sour taste. The differential metabolites were significantly enriched in the "ascorbate and aldarate metabolism" and "C5-branched dibasic acid metabolism" pathways. Ascorbate played a crucial role in the regulation of sugars and organic acids through those pathways. In addition, high-performance liquid chromatography (HPLC) based quantitative verification exhibited the same specific cultivar variations.
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Affiliation(s)
- Qing-Chun Yin
- Institute of Agro-products Processing and Design, Hainan Academy of Agricultural Sciences / Key Laboratory of Tropical Fruit and Vegetable Cold-chain of Hainan Province, Haikou 570100, China.,Hainan Institute for Food Control / Key Laboratory of Tropical Fruits and Vegetables Quality Safety for State Market Regulation, Haikou 570311, China
| | - Jian-Bang Ji
- Institute of Agro-products Processing and Design, Hainan Academy of Agricultural Sciences / Key Laboratory of Tropical Fruit and Vegetable Cold-chain of Hainan Province, Haikou 570100, China.,Sanya Institute of Hainan Academy of Agricultural Sciences, Sanya, 572019, China
| | - Rong-Hu Zhang
- Institute of Agro-products Processing and Design, Hainan Academy of Agricultural Sciences / Key Laboratory of Tropical Fruit and Vegetable Cold-chain of Hainan Province, Haikou 570100, China
| | - Zhou-Wei Duan
- Institute of Agro-products Processing and Design, Hainan Academy of Agricultural Sciences / Key Laboratory of Tropical Fruit and Vegetable Cold-chain of Hainan Province, Haikou 570100, China
| | - Hui Xie
- Institute of Agro-products Processing and Design, Hainan Academy of Agricultural Sciences / Key Laboratory of Tropical Fruit and Vegetable Cold-chain of Hainan Province, Haikou 570100, China
| | - Zhe Chen
- Institute of Tropical Fruit Trees, Hainan Academy of Agricultural Sciences / Key Laboratory of Tropical Fruit Tree Biology of Hainan Province, Haikou 570100, China
| | - Fu-Chu Hu
- Institute of Tropical Fruit Trees, Hainan Academy of Agricultural Sciences / Key Laboratory of Tropical Fruit Tree Biology of Hainan Province, Haikou 570100, China
| | - Hao Deng
- Institute of Agro-products Processing and Design, Hainan Academy of Agricultural Sciences / Key Laboratory of Tropical Fruit and Vegetable Cold-chain of Hainan Province, Haikou 570100, China.,Sanya Institute of Hainan Academy of Agricultural Sciences, Sanya, 572019, China
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Tyagi A, Chen X, Shabbir U, Chelliah R, Oh DH. Effect of slightly acidic electrolyzed water on amino acid and phenolic profiling of germinated brown rice sprouts and their antioxidant potential. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113119] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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11
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Fan Y, Sahu SK, Yang T, Mu W, Wei J, Cheng L, Yang J, Liu J, Zhao Y, Lisby M, Liu H. The Clausena lansium (Wampee) genome reveal new insights into the carbazole alkaloids biosynthesis pathway. Genomics 2021; 113:3696-3704. [PMID: 34520805 DOI: 10.1016/j.ygeno.2021.09.007] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2021] [Revised: 08/17/2021] [Accepted: 09/09/2021] [Indexed: 10/20/2022]
Abstract
Clausena lansium (Lour.) Skeels (Rutaceae), recognized as wampee, is a widely distributed fruit tree which is utilized as a folk-medicine for treatment of several common diseases. However, the genomic information about this medicinally important species is still lacking. Therefore, we assembled the first genome of Clausena genus with a total length of 310.51 Mb and scaffold N50 of 2.24 Mb by using 10× Genomics technology. Further annotation revealed a total of 34,419 protein-coding genes, while repetitive elements covered 39.08% (121.36 Mb) of the genome. The Clausena and Citrus genus were found to diverge around 22 MYA, and also shared an ancient whole-genome triplication event with Vitis. Furthermore, multi-tissue transcriptomic analysis enabled the identification of genes involved in the synthesis of carbazole alkaloids. Altogether, these findings provided new insights into the genome evolution of Wampee species and highlighted the possible role of key genes involved in the carbazole alkaloids biosynthetic pathway.
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Affiliation(s)
- Yannan Fan
- State Key Laboratory of Agricultural Genomics, BGI-Shenzhen, Shenzhen 518120, China
| | - Sunil Kumar Sahu
- State Key Laboratory of Agricultural Genomics, BGI-Shenzhen, Shenzhen 518120, China
| | - Ting Yang
- State Key Laboratory of Agricultural Genomics, BGI-Shenzhen, Shenzhen 518120, China
| | - Weixue Mu
- State Key Laboratory of Agricultural Genomics, BGI-Shenzhen, Shenzhen 518120, China
| | - Jinpu Wei
- State Key Laboratory of Agricultural Genomics, BGI-Shenzhen, Shenzhen 518120, China
| | - Le Cheng
- BGI-Yunnan, BGI-Shenzhen, Kunming 650106, China
| | - Jinlong Yang
- BGI-Yunnan, BGI-Shenzhen, Kunming 650106, China; College of Forensic Science, Xi'an Jiaotong University, Xi'an, China
| | - Jie Liu
- Forestry Bureau of Ruili, Yunnan Dehong, Ruili 678600, China
| | | | - Michael Lisby
- Department of Biology, University of Copenhagen, Copenhagen, Denmark.
| | - Huan Liu
- State Key Laboratory of Agricultural Genomics, BGI-Shenzhen, Shenzhen 518120, China; Department of Biology, University of Copenhagen, Copenhagen, Denmark.
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12
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Limosilactobacillus reuteri Fermented Brown Rice: A Product with Enhanced Bioactive Compounds and Antioxidant Potential. Antioxidants (Basel) 2021; 10:antiox10071077. [PMID: 34356310 PMCID: PMC8301027 DOI: 10.3390/antiox10071077] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/16/2021] [Revised: 06/30/2021] [Accepted: 07/02/2021] [Indexed: 01/20/2023] Open
Abstract
Oxidative stress has been postulated to play a role in several diseases, including cardiovascular diseases, diabetes, and stress-related disorders (anxiety/depression). Presently, natural plant-derived phytochemicals are an important tool in reducing metabolomic disorders or for avoiding the side effects of current medicinal therapies. Brown Rice (Oryza sativa L.) is an important part of Asian diets reported as a rich source of bioactive phytonutrients. In our present study, we have analyzed the effect of different lactic acid bacteria (LABs) fermentation on antioxidant properties and in the enhancement of bioactive constituents in Korean brown rice. Therefore, the antioxidant activities and phytochemical analysis were investigated for raw brown rice (BR) and different fermented brown rice (FBR). BR fermented with Limosilactobacillus reuteri, showed the highest antioxidant activities among all samples: DPPH (121.19 ± 1.0), ABTS (145.80 ± 0.99), and FRAP (171.89 ± 0.71) mg Trolox equiv./100 g, dry weight (DW). Total phenolic content (108.86 ± 0.63) mg GAE equiv./100 g, DW and total flavonoids content (86.79 ± 0.83) mg catechin equiv./100 g, DW was also observed highest in Limosilactobacillus reuteri FBR. Furthermore, phytochemical profiling using ultra-high-performance liquid tandem chromatography quadrupole time-of-flight mass spectrometry (UHPLC-QTOF/MS) and cell antioxidant assay (CAA) revealed L. reuteri FBR as a strong antioxidant with an abundance of bioactive compounds such as gamma-aminobutyric acid, coumarin, cinnamic acid, butanoic acid, ascorbic acid, nicotinic acid, and stearic acid. This study expanded current knowledge on the impact of fermentation leading to the enhancement of antioxidant capacity with an abundance of health-related bioactive compounds in BR. The results obtained may provide useful information on functional food production using fermented brown rice.
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13
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Tyagi A, Yeon SJ, Daliri EBM, Chen X, Chelliah R, Oh DH. Untargeted Metabolomics of Korean Fermented Brown Rice Using UHPLC Q-TOF MS/MS Reveal an Abundance of Potential Dietary Antioxidative and Stress-Reducing Compounds. Antioxidants (Basel) 2021; 10:antiox10040626. [PMID: 33921826 PMCID: PMC8072674 DOI: 10.3390/antiox10040626] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/17/2021] [Revised: 04/15/2021] [Accepted: 04/15/2021] [Indexed: 12/19/2022] Open
Abstract
Free radical-induced oxidative stress is the root cause of many diseases, such as diabetes, stress and cardiovascular diseases. The objective of this research was to screen GABA levels, antioxidant activities and bioactive compounds in brown rice. In this study, we first fermented brown rice with different lactic acid bacteria (LABs), and the best LAB was selected based on the levels of GABA in the fermentate. Lactobacillus reuterii generated the highest levels of GABA after fermentation. To ascertain whether germination can improve the GABA levels of brown rice, we compared the levels of GABA in raw brown rice (Raw), germinated brown rice (Germ), fermented brown rice (Ferm) and fermented-germinated brown rice (G+F) to identify the best approach. Then, antioxidant activities were investigated for Raw BR, Germ BR, Ferm BR and G+F BR. Antioxidant activity was calculated using a 2,2-diphenyl-1-picryl hydrazile radical assay, 2,2-azino-bis-(3-ethylene benzothiozoline-6-sulfonic acid) radical assay and ferric-reducing antioxidant power. In Ferm BR, DPPH (114.40 ± 0.66), ABTS (130.52 ± 0.97) and FRAP (111.16 ± 1.83) mg Trolox equivalent 100 g, dry weight (DW), were observed as the highest among all samples. Total phenolic content (97.13 ± 0.59) and total flavonoids contents (79.62 ± 1.33) mg GAE/100 g and catechin equivalent/100 g, DW, were also found to be highest in fermented BR. Furthermore, an untargeted metabolomics approach using ultra-high-performance liquid tandem chromatography quadrupole time of flight mass spectrometry revealed the abundance of bioactive compounds in fermented BR, such as GABA, tryptophan, coumaric acid, L-ascorbic acid, linoleic acid, β-carotenol, eugenol, 6-gingerol, etc., as well as bioactive peptides which could contribute to the health-promoting properties of L. reuterii fermented brown rice.
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14
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Fan R, Peng C, Zhang X, Qiu D, Mao G, Lu Y, Zeng J. A comparative UPLC-Q-Orbitrap-MS untargeted metabolomics investigation of different parts of Clausena lansium (Lour.) Skeels. Food Sci Nutr 2020; 8:5811-5822. [PMID: 33282233 PMCID: PMC7684609 DOI: 10.1002/fsn3.1841] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2020] [Revised: 07/27/2020] [Accepted: 08/01/2020] [Indexed: 11/28/2022] Open
Abstract
In this study, the non-targeted large-scale plant metabolomics (UPLC-Q-Orbitrap-MS) was performed for the comparison of chemical profiling of the leaves, barks, flowers, peels, pulps, and seeds of Clausena lansium (Lour.) Skeels (called "wampee"). A total of 364 metabolites were identified, and 62 potential biomarkers were selected by the multivariate statistical analysis. Hierarchical cluster analysis suggested that the selected biomarkers were significant differential metabolites among various parts of wampee. Metabolic pathway analysis showed a significant enrichment of the "Flavone and flavonol synthesis" and "Isoquinoline alkaloid biosynthesis" pathway. This study provides important information for the isolation and identification of functional components from different tissues of wampee and the metabolic biosynthesis pathway elucidation in detail.
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Affiliation(s)
- Ruiyi Fan
- Institute of Fruit Tree Research, Guangdong Academy of Agricultural SciencesKey Laboratory of South Subtropical Fruit Biology and Genetic Resource Utilization (MOA)Guangdong Province Key Laboratory of Tropical and Subtropical Fruit Tree ResearchGuangzhouChina
| | - Cheng Peng
- Institute of Fruit Tree Research, Guangdong Academy of Agricultural SciencesKey Laboratory of South Subtropical Fruit Biology and Genetic Resource Utilization (MOA)Guangdong Province Key Laboratory of Tropical and Subtropical Fruit Tree ResearchGuangzhouChina
| | - Xinxin Zhang
- Institute of Fruit Tree Research, Guangdong Academy of Agricultural SciencesKey Laboratory of South Subtropical Fruit Biology and Genetic Resource Utilization (MOA)Guangdong Province Key Laboratory of Tropical and Subtropical Fruit Tree ResearchGuangzhouChina
| | - Diyang Qiu
- Institute of Fruit Tree Research, Guangdong Academy of Agricultural SciencesKey Laboratory of South Subtropical Fruit Biology and Genetic Resource Utilization (MOA)Guangdong Province Key Laboratory of Tropical and Subtropical Fruit Tree ResearchGuangzhouChina
| | - Genlin Mao
- Institute of Fruit Tree Research, Guangdong Academy of Agricultural SciencesKey Laboratory of South Subtropical Fruit Biology and Genetic Resource Utilization (MOA)Guangdong Province Key Laboratory of Tropical and Subtropical Fruit Tree ResearchGuangzhouChina
| | - Yusheng Lu
- Institute of Fruit Tree Research, Guangdong Academy of Agricultural SciencesKey Laboratory of South Subtropical Fruit Biology and Genetic Resource Utilization (MOA)Guangdong Province Key Laboratory of Tropical and Subtropical Fruit Tree ResearchGuangzhouChina
| | - Jiwu Zeng
- Institute of Fruit Tree Research, Guangdong Academy of Agricultural SciencesKey Laboratory of South Subtropical Fruit Biology and Genetic Resource Utilization (MOA)Guangdong Province Key Laboratory of Tropical and Subtropical Fruit Tree ResearchGuangzhouChina
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15
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Comparative Assessment of the Antioxidant Activities among the Extracts of Different Parts of Clausena lansium (Lour.) Skeels in Human Gingival Fibroblast Cells. EVIDENCE-BASED COMPLEMENTARY AND ALTERNATIVE MEDICINE 2020; 2020:3958098. [PMID: 33082823 PMCID: PMC7563039 DOI: 10.1155/2020/3958098] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 03/29/2020] [Revised: 09/08/2020] [Accepted: 09/22/2020] [Indexed: 12/29/2022]
Abstract
Clausena lansium (Lour.) Skeels (wampee) is an outstanding natural plant with medicinal properties. The aim of this study was to compare the cytoprotective effects of four parts of wampee under oxidative stress. The aqueous extracts of leaf, peel, pulp, and seed were tested for the proliferation effects on human gingival fibroblast (HGF) cells and the protective effects in the hydrogen peroxide-induced HGF model. Furthermore, the total glutathione assay and identification of rutin by high-performance liquid chromatography were carried out to attempt to determine whether the cytoprotective effects were related to the total glutathione (GSH) stability and rutin content. The results showed that all of the extracts had no cytotoxicity to HGF at tested concentrations ranging from 50 to 5000 μg/ml during 24 h, and the leaf, pulp, and seed extracts increased proliferation of HGF at relatively high concentrations. All the extracts except for the seed extract significantly decreased the production of reactive oxygen species, and the peel extracts exhibited the most effective antioxidant effect. The leaf extract had the highest anticytotoxicity and GSH stabilization effect in the HGF challenged with hydrogen peroxide. In addition, the relative content of rutin in peel and leaf extracts was higher than that in pulp and seed. The results of GSH assay and rutin identification suggest that different cellular protective effects among the four parts of wampee are partially related to the GSH stabilization and rutin content. These findings provide a scientific basis for the antioxidant effect-related biological activities of wampee extracts.
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16
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Gong ES, Liu C, Li B, Zhou W, Chen H, Li T, Wu J, Zeng Z, Wang Y, Si X, Lang Y, Zhang Y, Zhang W, Zhang G, Luo S, Liu RH. Phytochemical profiles of rice and their cellular antioxidant activity against ABAP induced oxidative stress in human hepatocellular carcinoma HepG2 cells. Food Chem 2020; 318:126484. [DOI: 10.1016/j.foodchem.2020.126484] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2019] [Revised: 01/27/2020] [Accepted: 02/23/2020] [Indexed: 02/06/2023]
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17
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Phytochemical Profiles and Cellular Antioxidant Activities in Chestnut ( Castanea mollissima BL.) Kernels of Five Different Cultivars. Molecules 2020; 25:molecules25010178. [PMID: 31906347 PMCID: PMC6982883 DOI: 10.3390/molecules25010178] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2019] [Revised: 12/26/2019] [Accepted: 12/27/2019] [Indexed: 12/27/2022] Open
Abstract
In this study, the phytochemical profiles, total and cellular antioxidant activities of five different Chinese chestnut (Castanea mollissima BL.) cultivars were analyzed. Phenolics, flavonoids as well as phytochemical compounds in five cultivars of chestnut kernels were determined. Results showed that the free forms played a dominant role in total phenolics, flavonoids and antioxidant activities of all five cultivars of chestnut kernels. The cultivar ‘Fyou’ showed the highest total and free phenolic contents, ‘Heguoyihao’ showed the highest total and free flavonoids contents, and ‘Chushuhong’ showed the highest total and cellular antioxidant activities. Eight phenolic compounds were detected, and chlorogenic acid, gallic acid, and quercetin were shown as three predominant components in all five cultivars. These results provide valuable information which may be a guidance for selection of good chestnut variety to be used as functional food.
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18
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Fan R, Zhu C, Qiu D, Zeng J. Comparison of the bioactive chemical components and antioxidant activities in three tissues of six varieties of Citrus grandis ‘Tomentosa’ fruits. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2019. [DOI: 10.1080/10942912.2019.1683027] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Affiliation(s)
- Ruiyi Fan
- Institute of Fruit Tree Research, Guangdong Academy of Agricultural Sciences; Key Laboratory of South Subtropical Fruit Biology and Genetic Resource Utilization (MOA), Guangdong Province Key Laboratory of Tropical and Subtropical Fruit Tree Research, Guangzhou, China
| | - Congyi Zhu
- Institute of Fruit Tree Research, Guangdong Academy of Agricultural Sciences; Key Laboratory of South Subtropical Fruit Biology and Genetic Resource Utilization (MOA), Guangdong Province Key Laboratory of Tropical and Subtropical Fruit Tree Research, Guangzhou, China
| | - Diyang Qiu
- Institute of Fruit Tree Research, Guangdong Academy of Agricultural Sciences; Key Laboratory of South Subtropical Fruit Biology and Genetic Resource Utilization (MOA), Guangdong Province Key Laboratory of Tropical and Subtropical Fruit Tree Research, Guangzhou, China
| | - Jiwu Zeng
- Institute of Fruit Tree Research, Guangdong Academy of Agricultural Sciences; Key Laboratory of South Subtropical Fruit Biology and Genetic Resource Utilization (MOA), Guangdong Province Key Laboratory of Tropical and Subtropical Fruit Tree Research, Guangzhou, China
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19
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Mixed fermentation of blueberry pomace with L. rhamnosus GG and L. plantarum-1: Enhance the active ingredient, antioxidant activity and health-promoting benefits. Food Chem Toxicol 2019; 131:110541. [DOI: 10.1016/j.fct.2019.05.049] [Citation(s) in RCA: 47] [Impact Index Per Article: 9.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/16/2019] [Revised: 05/19/2019] [Accepted: 05/27/2019] [Indexed: 12/18/2022]
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20
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Boonsnongcheep P, Daodee S, Kitisripanya T, Putalun W. Increased Carbazole Alkaloid Accumulation in Clausena harmandiana Callus Culture by Treatments of Biocontrol Agent, Trichoderma harzianum and Bacillus subtilis. Appl Biochem Biotechnol 2019; 189:871-883. [DOI: 10.1007/s12010-019-03037-7] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2018] [Accepted: 05/10/2019] [Indexed: 12/28/2022]
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21
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Liu A, Huang B, Lei L, Lu Y, Zhou J, Wong W. Production of high antioxidant activity flavonoid monoglucosides from citrus flavanone with immobilised α‐L‐rhamnosidase in one step. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14202] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Affiliation(s)
- Aolu Liu
- School of Chemical Engineering and Light Industry Guangdong University of Technology Guangzhou 510006 China
| | - Baohua Huang
- School of Chemical Engineering and Light Industry Guangdong University of Technology Guangzhou 510006 China
- Goldenpomelo Biotechnology Co. Ltd. Meizhou 514021 China
| | - Lin Lei
- School of Chemical Engineering and Light Industry Guangdong University of Technology Guangzhou 510006 China
| | - Yu‐Jing Lu
- School of Chemical Engineering and Light Industry Guangdong University of Technology Guangzhou 510006 China
- Goldenpomelo Biotechnology Co. Ltd. Meizhou 514021 China
| | - Jin‐Lin Zhou
- Goldenpomelo Biotechnology Co. Ltd. Meizhou 514021 China
| | - Wing‐Leung Wong
- School of Biotechnology and Health Sciences Wuyi University Jiangmen 529020 China
- International Healthcare Innovation Institute (Jiangmen) Jiangmen 529040 China
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22
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Ye Y, Chang X, Brennan MA, Brennan CS, Guo X. Comparison of phytochemical profiles, cellular antioxidant and anti‐proliferative activities in five varieties of wampee (
Clausena lansium
) fruits. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14205] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Affiliation(s)
- Yutong Ye
- School of Food Science and Engineering South China University of Technology Guangzhou 510640 China
- Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center) Guangzhou 510640 China
| | - Xiaoxiao Chang
- Institute of Fruit Tree Research Guangdong Academy of Agricultural Sciences Guangzhou 510640 China
- Key Laboratory of South Subtropical Fruit Biology and Genetic Resource Utilization (MOA) Guangzhou 510640 China
- Guangdong Province Key Laboratory of Tropical and Subtropical Fruit Tree Research Guangzhou 510640 China
| | - Margaret Anne Brennan
- Department of Wine, Food Molecular Biosciences Lincoln University Lincoln 7647 New Zealand
| | | | - Xinbo Guo
- School of Food Science and Engineering South China University of Technology Guangzhou 510640 China
- Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center) Guangzhou 510640 China
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23
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Zhao M, Zhang F, Zhang L, Liu B, Meng X. Mixed fermentation of jujube juice (
Ziziphus jujuba
Mill.) with
L. rhamnosus
GG
and
L. plantarum
‐1: effects on the quality and stability. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14174] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Affiliation(s)
- Meng‐Ni Zhao
- College of Food Science and Engineering Ocean University of China Qingdao 266003 China
| | - Fang Zhang
- College of Food Science and Engineering Ocean University of China Qingdao 266003 China
| | - Lin Zhang
- College of Food Science and Engineering Ocean University of China Qingdao 266003 China
| | - Bing‐Jie Liu
- College of Food Science and Engineering Ocean University of China Qingdao 266003 China
| | - Xiang‐Hong Meng
- College of Food Science and Engineering Ocean University of China Qingdao 266003 China
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