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Sun Y, Xie W, Huang Y, Chen X. Coffee leaf extract inhibits advanced glycation end products and their precursors: A mechanistic study. J Food Sci 2024; 89:3455-3468. [PMID: 38700315 DOI: 10.1111/1750-3841.17088] [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: 11/30/2023] [Revised: 02/09/2024] [Accepted: 04/08/2024] [Indexed: 05/05/2024]
Abstract
Excessive accumulation of advanced glycation end products (AGEs) in the body is associated with diabetes and its complications. In this study, we aimed to explore the potential and mechanism of coffee leaf extract (CLE) in inhibiting the generation of AGEs and their precursors in an in vitro glycation model using bovine serum albumin and glucose (BSA-Glu) for the first time. High-performance liquid chromatography analysis revealed that CLE prepared with ultrasound pretreatment (CLE-U) contained higher levels of trigonelline, mangiferin, 3,5-dicaffeoylquinic acid, and γ-aminobutyric acid than CLE without ultrasound pretreatment (CLE-NU). The concentrations of these components, along with caffeine and rutin, were dramatically decreased when CLE-U or CLE-NU was incubated with BSA-Glu reaction mixture. Both CLE-U and CLE-NU exhibited a dose-dependent inhibition of fluorescent AGEs, carboxymethyllysine, fructosamine, 5-hydroxymethylfurfural, 3-deoxyglucosone, glyoxal, as well as protein oxidation products. Notably, CLE-U exhibited a higher inhibitory capacity compared to CLE-NU. CLE-U effectively quenched fluorescence intensity and increased the α-helix structure of the BSA-Glu complex. Molecular docking results suggested that the key bioactive compounds present in CLE-U interacted with the arginine residues of BSA, thereby preventing its glycation. Overall, this research sheds light on the possible application of CLE as a functional ingredient in combating diabetes by inhibiting the generation of AGEs.
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Affiliation(s)
- Yu Sun
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, P.R. China
- Institute of Food Physical Processing, Jiangsu University, Zhenjiang, Jiangsu, P.R. China
| | - Wenwen Xie
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, P.R. China
- Institute of Food Physical Processing, Jiangsu University, Zhenjiang, Jiangsu, P.R. China
| | - Yuanyuan Huang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, P.R. China
- Institute of Food Physical Processing, Jiangsu University, Zhenjiang, Jiangsu, P.R. China
| | - Xiumin Chen
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, P.R. China
- Institute of Food Physical Processing, Jiangsu University, Zhenjiang, Jiangsu, P.R. China
- International Joint Research Laboratory of Intelligent Agriculture and Agri-products Processing, Jiangsu University, Zhenjiang, Jiangsu, P.R. China
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Xuan J, Han X, Che J, Zhuo J, Xu J, Lu J, Mu H, Wang J, Tu J, Liu G. Production of γ-aminobutyric acid-enriched sourdough bread using an isolated Pediococcus pentosaceus strain JC30. Heliyon 2024; 10:e31236. [PMID: 38803853 PMCID: PMC11129004 DOI: 10.1016/j.heliyon.2024.e31236] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2024] [Revised: 05/08/2024] [Accepted: 05/13/2024] [Indexed: 05/29/2024] Open
Abstract
A γ-aminobutyric acid (GABA)-producing strain JC30 was isolated from traditional kimchi, which was identified as Pediococcus pentosaceus by 16S rDNA sequencing. P. pentosaceus JC30 was highly tolerant to acid, bile salt, and high temperatures. The survival rate of JC30 in MRS medium (pH 2.5) for 3 h was 60.96 %. Furthermore, the survival rate of JC30 in MRS medium with 3 mg/mL bile salt for 24 h was 86.62 %. The survival rate of JC30 in MRS medium at 56 °C and 58 °C for 10 min was 97.17 % and 78.20 %, respectively. When 2 % v/v JC30 (8.0 log10 CFU/mL) was added to prepare sourdough and the sourdough was then used to make bread, the bread had a higher specific volume (5.13 ± 0.12 mL/g) and GABA content (3.32 ± 0.04 mg/g DW) than the control.
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Affiliation(s)
- Jiajia Xuan
- College of Biotechnology, Jiangsu University of Science and Technology, Zhenjiang, Jiangsu Province, 212003, China
| | - Xinyao Han
- College of Biotechnology, Jiangsu University of Science and Technology, Zhenjiang, Jiangsu Province, 212003, China
| | - Junjia Che
- College of Biotechnology, Jiangsu University of Science and Technology, Zhenjiang, Jiangsu Province, 212003, China
| | - Jun Zhuo
- College of Biotechnology, Jiangsu University of Science and Technology, Zhenjiang, Jiangsu Province, 212003, China
| | - Jingjie Xu
- College of Biotechnology, Jiangsu University of Science and Technology, Zhenjiang, Jiangsu Province, 212003, China
| | - Jianliang Lu
- Fuhua Farm Professional Cooperative in Taicang City, Suzhou, Jiangsu Province, 215400, China
| | - Huirong Mu
- College of Biotechnology, Jiangsu University of Science and Technology, Zhenjiang, Jiangsu Province, 212003, China
| | - Jun Wang
- College of Biotechnology, Jiangsu University of Science and Technology, Zhenjiang, Jiangsu Province, 212003, China
| | - Jie Tu
- College of Biotechnology, Jiangsu University of Science and Technology, Zhenjiang, Jiangsu Province, 212003, China
| | - Guanhui Liu
- School of Grain Science and Technology, Jiangsu University of Science and Technology, Zhenjiang, Jiangsu Province, 212008, China
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Cui R, Zhang C, Pan ZH, Hu TG, Wu H. Probiotic-fermented edible herbs as functional foods: A review of current status, challenges, and strategies. Compr Rev Food Sci Food Saf 2024; 23:e13305. [PMID: 38379388 DOI: 10.1111/1541-4337.13305] [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: 09/17/2023] [Revised: 01/16/2024] [Accepted: 01/22/2024] [Indexed: 02/22/2024]
Abstract
Recently, consumers have become increasingly interested in natural, health-promoting, and chronic disease-preventing medicine and food homology (MFH). There has been accumulating evidence that many herbal medicines, including MFH, are biologically active due to their biotransformation through the intestinal microbiota. The emphasis of scientific investigation has moved from the functionally active role of MFH to the more subtle role of biotransformation of the active ingredients in probiotic-fermented MFH and their health benefits. This review provides an overview of the current status of research on probiotic-fermented MFH. Probiotics degrade toxins and anti-nutritional factors in MFH, improve the flavor of MFH, and increase its bioactive components through their transformative effects. Moreover, MFH can provide a material base for the growth of probiotics and promote the production of their metabolites. In addition, the health benefits of probiotic-fermented MFH in recent years, including antimicrobial, antioxidant, anti-inflammatory, anti-neurodegenerative, skin-protective, and gut microbiome-modulating effects, are summarized, and the health risks associated with them are also described. Finally, the future development of probiotic-fermented MFH is prospected in combination with modern development technologies, such as high-throughput screening technology, synthetic biology technology, and database construction technology. Overall, probiotic-fermented MFH has the potential to be used in functional food for preventing and improving people's health. In the future, personalized functional foods can be expected based on synthetic biology technology and a database on the functional role of probiotic-fermented MFH.
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Affiliation(s)
- Rui Cui
- School of Food Science and Engineering, South China University of Technology/Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou, China
| | - Cong Zhang
- School of Food Science and Engineering, South China University of Technology/Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou, China
| | - Zhen-Hui Pan
- School of Food Science and Engineering, South China University of Technology/Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou, China
| | - Teng-Gen Hu
- 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, China
| | - Hong Wu
- School of Food Science and Engineering, South China University of Technology/Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou, China
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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.
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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.
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Cui X, Yang Y, Zhang M, Liu S, Wang H, Jiao F, Bao L, Lin Z, Wei X, Qian W, Shi X, Su C, Qian Y. Transcriptomics and metabolomics analysis reveal the anti-oxidation and immune boosting effects of mulberry leaves in growing mutton sheep. Front Immunol 2022; 13:1088850. [PMID: 36936474 PMCID: PMC10015891 DOI: 10.3389/fimmu.2022.1088850] [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: 11/03/2022] [Accepted: 12/21/2022] [Indexed: 03/05/2023] Open
Abstract
Introduction Currently, the anti-oxidation of active ingredients in mulberry leaves (MLs) and their forage utilization is receiving increasing attention. Here, we propose that MLs supplementation improves oxidative resistance and immunity. Methods We conducted a trial including three groups of growing mutton sheep, each receiving fermented mulberry leaves (FMLs) feeding, dried mulberry leaves (DMLs) feeding or normal control feeding without MLs. Results Transcriptomic and metabolomic analyses revealed that promoting anti-oxidation and enhancing disease resistance of MLs is attributed to improved tryptophan metabolic pathways and reduced peroxidation of polyunsaturated fatty acids (PUFAs). Furthermore, immunity was markedly increased after FMLs treatment by regulating glycolysis and mannose-6-phosphate pathways. Additionally, there was better average daily gain in the MLs treatment groups. Conclusion These findings provide new insights for understanding the beneficial effects of MLs in animal husbandry and provide a theoretical support for extensive application of MLs in improving nutrition and health care values.
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Affiliation(s)
| | | | | | | | | | | | | | | | | | | | | | - Chao Su
- *Correspondence: Chao Su, ; Yonghua Qian,
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