1
|
Cui W, Luo K, Xiao Q, Sun Z, Wang Y, Cui C, Chen F, Xu B, Shen W, Wan F, Cheng A. Effect of mulberry leaf or mulberry leaf extract on glycemic traits: a systematic review and meta-analysis. Food Funct 2023; 14:1277-1289. [PMID: 36644880 DOI: 10.1039/d2fo02645g] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Abstract
Mulberry leaf (ML) and mulberry leaf extract (MLE) have numerous biological properties, such as regulating sugar and lipid metabolism, reducing blood glucose, and increasing insulin secretion. The aim of this study was to perform a systematic review and meta-analysis of randomized clinical trials to examine the effect of ML/MLE supplementation on glycemic traits in adults, including fasting blood glucose (FBG), glycosylated hemoglobin (HbA1c), and fasting plasma insulin (FPI). Twelve clinical trials (615 participants) fulfilled the eligibility criteria for the present meta-analysis, which included sensitivity analysis and GRADE (grading of recommendations assessment, development, and evaluation) certainty. Based on the heterogeneity between included studies, a random effects model was applied in the meta-analysis, and the results are expressed as WMD (weighted mean differences) with 95% CI (confidence intervals). Meta-analysis showed that ML/MLE supplementation resulted in a significant reduction in FBG by -0.47 mmol L-1, HbA1c by -2.92 mmol mol-1, and FPI by -0.58 μIU mL-1. In addition, subgroup analysis indicated that long-term supplementation of ML/MLE (≥8 weeks) was more effective for regulation of the glycemic traits in the non-healthy and baseline FPG >6.1 mmol L-1 subgroups. Glycemic regulation by ML/MLE may be attributed to the phytochemicals they contain, which are mainly 1-deoxynojirimycin, flavonoids, phenolics, and polysaccharides.
Collapse
Affiliation(s)
- Wenyu Cui
- College of Food Science and Technology/Engineering Center of Rapeseed Oil Nutrition Health and Deep Development of Hunan Province, Hunan Agricultural University, Changsha, 410128, China.
| | - Kaiyun Luo
- College of Food Science and Technology/Engineering Center of Rapeseed Oil Nutrition Health and Deep Development of Hunan Province, Hunan Agricultural University, Changsha, 410128, China.
| | - Qian Xiao
- College of Food Science and Technology/Engineering Center of Rapeseed Oil Nutrition Health and Deep Development of Hunan Province, Hunan Agricultural University, Changsha, 410128, China.
| | - Zhaoyue Sun
- College of Food Science and Technology/Engineering Center of Rapeseed Oil Nutrition Health and Deep Development of Hunan Province, Hunan Agricultural University, Changsha, 410128, China.
| | - Yunfu Wang
- College of Food Science and Technology/Engineering Center of Rapeseed Oil Nutrition Health and Deep Development of Hunan Province, Hunan Agricultural University, Changsha, 410128, China.
| | - Caifang Cui
- College of Food Science and Technology/Engineering Center of Rapeseed Oil Nutrition Health and Deep Development of Hunan Province, Hunan Agricultural University, Changsha, 410128, China.
| | - Fuchun Chen
- College of Food Science and Technology/Engineering Center of Rapeseed Oil Nutrition Health and Deep Development of Hunan Province, Hunan Agricultural University, Changsha, 410128, China.
| | - Ben Xu
- College of Food Science and Technology/Engineering Center of Rapeseed Oil Nutrition Health and Deep Development of Hunan Province, Hunan Agricultural University, Changsha, 410128, China.
| | - Weijun Shen
- College of Animal Science and Technology, Hunan Agricultural University, Changsha, 410128, China.
| | - Fachun Wan
- College of Animal Science and Technology, Hunan Agricultural University, Changsha, 410128, China.
| | - Anwei Cheng
- College of Food Science and Technology/Engineering Center of Rapeseed Oil Nutrition Health and Deep Development of Hunan Province, Hunan Agricultural University, Changsha, 410128, China.
| |
Collapse
|
2
|
Gautam T, Wu S, Ma J, Zhao R. Potential Matrix Effects in Iodometry Determination of Peroxides Induced by Olefins. J Phys Chem A 2022; 126:2632-2644. [PMID: 35442038 DOI: 10.1021/acs.jpca.1c10717] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Abstract
Peroxides (H2O2, ROOR, and ROOH) are an important reaction intermediate involved in a number of natural processes, including atmospheric autoxidation and lipid peroxidation in oils and animal tissues. Iodometry is an established spectroscopic technique that has been widely used to quantify total peroxide concentration in food, indoor, and outdoor samples. Iodometry provides selectivity toward peroxides through a quantitative reaction between I- and peroxides to form I3- via a molecular iodine (I2) intermediate. However, equilibrium changes caused by a potential interaction between olefinic species and I2 can suppress I3- formation, thereby underestimating peroxide concentration. For the first time in the current study, this unrecognized interference posed by olefins (OEs) is systematically investigated to gauge its effects on the accuracy of iodometry. A number of model molecules were investigated. The interference was observed to be unique to OEs, but universally affecting different peroxide species such as H2O2, tert-butyl hydroperoxide, and aerosol-bound peroxides. A simple kinetic box model was built to explain this chemistry. The measured rate constant for 3-octenoic acid was found to be 0.84 ± 0.02 M-1 s-1. Overall, our results show matrix effects induced by OEs can underestimate peroxide concentration determined by iodometry for edible oils, indoor environments, and animal fat, but absent in most of the atmospheric samples. Nonetheless, our results point out the importance of this interfering chemistry in matrices enriched with OEs.
Collapse
Affiliation(s)
- Tania Gautam
- Department of Chemistry, University of Alberta, Edmonton T6G 2G2, Alberta, Canada
| | - Shuang Wu
- Department of Chemistry, University of Alberta, Edmonton T6G 2G2, Alberta, Canada
| | - Jeff Ma
- Department of Chemistry, University of Alberta, Edmonton T6G 2G2, Alberta, Canada
| | - Ran Zhao
- Department of Chemistry, University of Alberta, Edmonton T6G 2G2, Alberta, Canada
| |
Collapse
|