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Zhang T, Liu L, Chen Q, Wang Y, Gao X, Ma X, Yan P. Comparative Assessment of In Vitro Xanthine Oxidase and α-Glucosidase Inhibitory Activities of Cultured Cambial Meristematic Cells, Adventitious Roots, and Field-Cultivated Ginseng. Nutrients 2024; 16:443. [PMID: 38337727 PMCID: PMC10857066 DOI: 10.3390/nu16030443] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2023] [Revised: 01/16/2024] [Accepted: 01/19/2024] [Indexed: 02/12/2024] Open
Abstract
Panax ginseng, a traditional Chinese medicine with a history spanning thousands of years, faces overexploitation and challenges related to extended growth periods. Tissue-cultured adventitious roots and stem cells are alternatives to wild and field-cultivated ginseng. In this study, we assessed the in vitro xanthine oxidase and α-glucosidase inhibitory activities of saponin extracts among cultured cambial meristematic cells (CMC), adventitious ginseng roots (AGR), and field-cultivated ginseng roots (CGR). The xanthine oxidase (XO) and α-glucosidase inhibitory activities were determined by uric acid estimation and the p-NPG method, respectively. Spectrophotometry and the Folin-Ciocalteu, aluminum nitrate, and Bradford methods were employed to ascertain the total saponins and phenolic, flavonoid, and protein contents. The calculated IC50 values for total saponin extracts against XO and α-glucosidase were 0.665, 0.844, and >1.6 mg/mL and 0.332, 0.745, and 0.042 mg/mL for AGR, CMC, CGR, respectively. Comparing the total saponin, crude protein, and total phenolic contents revealed that AGR > CMC > CGR. To the best of our knowledge, this study presents the first report on the in vitro comparison of xanthine oxidase and α-glucosidase inhibitory activities among AGR, CMC, and CGR. The findings offer valuable insights into the development of hypoglycemic and antihyperuricemic medicinal, nutraceutical, and functional products utilizing AGR and CMC.
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Affiliation(s)
- Tianhe Zhang
- School of Marine Science and Technology, Harbin Institute of Technology, Weihai 264209, China; (T.Z.); (Q.C.)
| | - Lijun Liu
- School of Marine Science and Technology, Harbin Institute of Technology, Weihai 264209, China; (T.Z.); (Q.C.)
| | - Qiqi Chen
- School of Marine Science and Technology, Harbin Institute of Technology, Weihai 264209, China; (T.Z.); (Q.C.)
| | - Yifei Wang
- School of Marine Science and Technology, Harbin Institute of Technology, Weihai 264209, China; (T.Z.); (Q.C.)
| | - Xiujun Gao
- School of Marine Science and Technology, Harbin Institute of Technology, Weihai 264209, China; (T.Z.); (Q.C.)
| | - Xingyi Ma
- School of Science, Harbin Institute of Technology, Shenzhen 518055, China
- Biosen International, Jinan 250117, China
- Briteley Institute of Life Sciences, Yantai 264003, China
- Shandong Key Laboratory of Biochemical Analysis, College of Chemistry and Molecular Engineering, Qingdao University of Science and Technology, Qingdao 266042, China
| | - Peisheng Yan
- School of Marine Science and Technology, Harbin Institute of Technology, Weihai 264209, China; (T.Z.); (Q.C.)
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Biological properties of lemon basil seeds extract, legumes extract, sesame seeds extract and the inhibitory activity of the combination of lemon basil seeds extract with rice volatiles compounds against α-glucosidase, α-amylase and tyrosinase. ADVANCES IN TRADITIONAL MEDICINE 2022. [DOI: 10.1007/s13596-022-00666-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
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Kouighat M, Nabloussi A, Adiba A, Fechtali ME, Hanine H. First Study of Improved Nutritional Properties and Anti-Oxidant Activity in Novel Sesame Mutant Lines as Compared to Their Wild-Types. PLANTS 2022; 11:plants11091099. [PMID: 35567100 PMCID: PMC9105725 DOI: 10.3390/plants11091099] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/12/2021] [Revised: 01/18/2022] [Accepted: 01/19/2022] [Indexed: 11/16/2022]
Abstract
Sesame seed represents a reservoir of nutritional components with many medicinal properties. With the current trend to increase both seed yield and nutritional quality, the cultivation of new high-quality sesame varieties is a necessity to improve human health and promote the economic efficiency of this crop. However, research efforts for the development of cultivars of high nutritional quality are too scarce. In this study, we evaluated the nutritional value and antioxidant activity of seeds of selected M3 sesame mutants, in comparison with their two wild-type cultivars. The measurements included ash, proteins, crude fibers, sugars, total phenolic content (TPC), total flavonoid content (TFC), total anthocyanin content (TAC), lignans and free radical scavenging activity (FRSA). The results show higher FRSA, TPC, TAC and lignans in the mutant “US2-6”, compared to the wild type “US06”. Besides this, seeds of the mutant “US1-DL” are rich in ash and sugars, while high protein and fiber contents were found in the mutants “ML2-5” and “US2-7”, respectively. This work highlights the possibility of improving the nutritional value of sesame germplasm through mutagenesis. The valuable germplasm obtained will be used in the sesame breeding program to develop cultivars with high nutritional quality and antioxidant activity, which could contribute to the prevention of diseases related to free radicals and nutritional deficiencies.
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Affiliation(s)
- Mohamed Kouighat
- Research Unit of Plant Breeding and Plant Genetic Resources Conservation, Regional Agricultural Research Center of Meknes, National Institute of Agricultural Research, Avenue Ennasr, P.O. Box 415, Rabat 10090, Morocco; (M.K.); (A.A.); (M.E.F.)
- Laboratory of Bioprocess and Biointerfaces, Department of Biology, Faculty of Sciences and Technics, University Moulay Slimane, P.O. Box 523, Beni-Mellal 23000, Morocco
| | - Abdelghani Nabloussi
- Research Unit of Plant Breeding and Plant Genetic Resources Conservation, Regional Agricultural Research Center of Meknes, National Institute of Agricultural Research, Avenue Ennasr, P.O. Box 415, Rabat 10090, Morocco; (M.K.); (A.A.); (M.E.F.)
- Correspondence: (A.N.); (H.H.)
| | - Atman Adiba
- Research Unit of Plant Breeding and Plant Genetic Resources Conservation, Regional Agricultural Research Center of Meknes, National Institute of Agricultural Research, Avenue Ennasr, P.O. Box 415, Rabat 10090, Morocco; (M.K.); (A.A.); (M.E.F.)
- Laboratory of Bioprocess and Biointerfaces, Department of Biology, Faculty of Sciences and Technics, University Moulay Slimane, P.O. Box 523, Beni-Mellal 23000, Morocco
| | - Mohamed El Fechtali
- Research Unit of Plant Breeding and Plant Genetic Resources Conservation, Regional Agricultural Research Center of Meknes, National Institute of Agricultural Research, Avenue Ennasr, P.O. Box 415, Rabat 10090, Morocco; (M.K.); (A.A.); (M.E.F.)
| | - Hafida Hanine
- Laboratory of Bioprocess and Biointerfaces, Department of Biology, Faculty of Sciences and Technics, University Moulay Slimane, P.O. Box 523, Beni-Mellal 23000, Morocco
- Correspondence: (A.N.); (H.H.)
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Malaviya R, Pandey A, Yadav N. Ameliorating color value, antinutrients, phenolic content of sesame seed cake with better oil recovery by response surface methodology. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15850] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Ritika Malaviya
- Centre of Food Technology Science Faculty Campus University of Allahabad Allahabad India
| | - Anil Pandey
- Centre of Food Technology Science Faculty Campus University of Allahabad Allahabad India
| | - Neelam Yadav
- Centre of Food Technology Science Faculty Campus University of Allahabad Allahabad India
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Aregay MG, Kang M, Kim BS, Lee YW. Recovery of water-soluble bioactive components from defatted sesame meal using carbon dioxide assisted hydrothermal process. J Supercrit Fluids 2021. [DOI: 10.1016/j.supflu.2020.105069] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Oil Press-Cakes and Meals Valorization through Circular Economy Approaches: A Review. APPLIED SCIENCES-BASEL 2020. [DOI: 10.3390/app10217432] [Citation(s) in RCA: 62] [Impact Index Per Article: 15.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
Abstract
The food industry generates a large amount of waste every year, which opens up a research field aimed at minimizing and efficiently managing this issue to support the concept of zero waste. From the extraction process of oilseeds results oil cakes. These residues are a source of bioactive compounds (protein, dietary fiber, antioxidants) with beneficial properties for health, that can be used in foods, cosmetics, textile, and pharmaceutical industries. They can also serve as substrates for the production of enzymes, antibiotics, biosurfactants, and mushrooms. Other applications are in animal feedstuff and for composites, bio-fuel, and films production. This review discusses the importance of oilseed and possible valorization methods for the residues obtained in the oil industry.
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Stodolak B, Starzyńska-Janiszewska A, Mika M, Wikiera A. Rhizopus oligosporus and Lactobacillus plantarum Co-Fermentation as a Tool for Increasing the Antioxidant Potential of Grass Pea and Flaxseed Oil-Cake Tempe. Molecules 2020; 25:E4759. [PMID: 33081302 PMCID: PMC7587534 DOI: 10.3390/molecules25204759] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/21/2020] [Revised: 10/09/2020] [Accepted: 10/14/2020] [Indexed: 11/17/2022] Open
Abstract
Tempe-type fermentation originating from Indonesia can enhance the antioxidant activity of plant material. However, this biological potential depends on substrates and applied microorganisms. This study aimed to determine whether co-fermentation with Rhizopus oligosporus and Lactobacillus plantarum improved antioxidant activity of tempe obtained from grass pea seeds with flaxseed oil-cake addition (up to 30%). For this purpose, substances reacting with Folin-Ciocalteu reagent and free radicals scavenging potential were measured in water-soluble fractions and dialysates from simulated in vitro digestion. Additionally, the water-soluble phenolic profile was estimated. The higher level of water-extractable compounds with antioxidant activity was determined in co-fermentation products than in fungal fermentation products. Moreover, the fermentation process with the use of L. plantarum contributed to a greater accumulation of some phenolic acids (gallic acid, protocatechuic acid) in tempe without having a negative effect on the levels of other phenolic compounds determined in fungal fermented tempe. During in vitro digestion simulating the human digestive tract, more antioxidant compounds were released from products obtained after co-fermentation than fungal fermentation. An addition of 20% flaxseed oil-cake and the application of bacterial-fungal co-fermentation, can be considered as an alternative tool to enhance the antioxidant parameters of grass pea tempe.
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Affiliation(s)
- Bożena Stodolak
- Department of Biotechnology and General Technology of Food, Faculty of Food Technology, University of Agriculture in Krakow, 30-149 Krakow, Poland; (A.S.-J.); (M.M.); (A.W.)
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Bodoira R, Velez A, Andreatta AE, Martínez M, Maestri D. Extraction of bioactive compounds from sesame (Sesamum indicum L.) defatted seeds using water and ethanol under sub-critical conditions. Food Chem 2017; 237:114-120. [PMID: 28763962 DOI: 10.1016/j.foodchem.2017.05.102] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2016] [Revised: 04/18/2017] [Accepted: 05/17/2017] [Indexed: 11/25/2022]
Abstract
Sesame seeds contain a vast array of lignans and phenolic compounds having important biological properties. An optimized method to obtain these seed components was designed by using water and ethanol at high pressure and temperature conditions. The maximum concentrations of lignans, total phenolics, flavonoids and flavonols compounds were achieved at 220°C extraction temperature and 8MPa pressure, using 63.5% ethanol as co-solvent. Under these conditions, the obtained sesame extracts gave the best radical scavenging capacity. Kinetic studies showed a high extraction rate of phenolic compounds until the first 50min of extraction, and it was in parallel with the highest scavenging capacity. The comparison of our results with those obtained under conventional extraction conditions (normal pressure, ambient temperature) suggests that recovery of sesame bioactive compounds may be markedly enhanced using water/ethanol mixtures at sub-critical conditions.
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Affiliation(s)
- Romina Bodoira
- Instituto Multidisciplinario de Biología Vegetal (IMBIV), Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET) - Universidad Nacional de Córdoba (UNC), Instituto de Ciencia y Tecnología de los Alimentos (ICTA - FCEFyN - UNC), Av. Vélez Sarsfield 1611, Córdoba, Argentina
| | - Alexis Velez
- Instituto de Investigación y Desarrollo en Tecnología Química (IDTQ), Grupo Vinculado a PLAPIQUI-CONICET, Av. Vélez Sarsfield 1611, X5016GCA Córdoba, Argentina
| | - Alfonsina E Andreatta
- Instituto de Investigación y Desarrollo en Tecnología Química (IDTQ), Grupo Vinculado a PLAPIQUI-CONICET, Av. Vélez Sarsfield 1611, X5016GCA Córdoba, Argentina; Universidad Tecnológica Nacional, Facultad Regional San Francisco, Av. de la Universidad 501, San Francisco, Córdoba, Argentina
| | - Marcela Martínez
- Instituto Multidisciplinario de Biología Vegetal (IMBIV), Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET) - Universidad Nacional de Córdoba (UNC), Instituto de Ciencia y Tecnología de los Alimentos (ICTA - FCEFyN - UNC), Av. Vélez Sarsfield 1611, Córdoba, Argentina
| | - Damián Maestri
- Instituto Multidisciplinario de Biología Vegetal (IMBIV), Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET) - Universidad Nacional de Córdoba (UNC), Instituto de Ciencia y Tecnología de los Alimentos (ICTA - FCEFyN - UNC), Av. Vélez Sarsfield 1611, Córdoba, Argentina.
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Stodolak B, Starzyńska-Janiszewska A, Wywrocka-Gurgul A, Wikiera A. Solid-State Fermented Flaxseed Oil Cake of Improved Antioxidant Capacity as Potential Food Additive. J FOOD PROCESS PRES 2016. [DOI: 10.1111/jfpp.12855] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Bożena Stodolak
- Department of Food Biotechnology; Faculty of Food Technology; University of Agriculture in Krakow; ul. Balicka 122 31-149 Kraków Poland
| | - Anna Starzyńska-Janiszewska
- Department of Food Biotechnology; Faculty of Food Technology; University of Agriculture in Krakow; ul. Balicka 122 31-149 Kraków Poland
| | - Anna Wywrocka-Gurgul
- Department of Carbohydrate Technology; Faculty of Food Technology; University of Agriculture in Krakow; ul. Balicka 122 31-149 Kraków Poland
| | - Agnieszka Wikiera
- Department of Food Biotechnology; Faculty of Food Technology; University of Agriculture in Krakow; ul. Balicka 122 31-149 Kraków Poland
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Starzyńska-Janiszewska A, Stodolak B, Duliński R, Bączkowicz M, Mickowska B, Wikiera A, Byczyński Ł. Effect of Solid-State Fermentation Tempe Type on Antioxidant and Nutritional Parameters of Buckwheat Groats as Compared with Hydrothermal Processing. J FOOD PROCESS PRES 2015. [DOI: 10.1111/jfpp.12607] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Anna Starzyńska-Janiszewska
- Department of Food Biotechnology; Faculty of Food Technology; University of Agriculture in Krakow; ul. Balicka 122 30-149 Kraków Poland
| | - Bożena Stodolak
- Department of Food Biotechnology; Faculty of Food Technology; University of Agriculture in Krakow; ul. Balicka 122 30-149 Kraków Poland
| | - Robert Duliński
- Department of Food Biotechnology; Faculty of Food Technology; University of Agriculture in Krakow; ul. Balicka 122 30-149 Kraków Poland
| | - Małgorzata Bączkowicz
- Department of Food Analysis and Quality Assessment; Faculty of Food Technology; University of Agriculture in Krakow; ul. Balicka 122 30-149 Kraków Poland
| | - Barbara Mickowska
- Malopolska Centre for Monitoring and Certification of Food; Faculty of Food Technology; University of Agriculture in Krakow; ul. Balicka 122 30-149 Kraków Poland
| | - Agnieszka Wikiera
- Department of Food Biotechnology; Faculty of Food Technology; University of Agriculture in Krakow; ul. Balicka 122 30-149 Kraków Poland
| | - Łukasz Byczyński
- Department of Food Biotechnology; Faculty of Food Technology; University of Agriculture in Krakow; ul. Balicka 122 30-149 Kraków Poland
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