1
|
Su C, Yang M, Chen S, Fu C, Zhang L, Liu S, Kang J, Li C. Multiple metabolite profiles uncover remarkable bioactive compounds and metabolic characteristics of noni fruit (Morinda citrifolia L.) at various stages of ripeness. Food Chem 2024; 450:139357. [PMID: 38631202 DOI: 10.1016/j.foodchem.2024.139357] [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: 12/15/2023] [Revised: 04/11/2024] [Accepted: 04/11/2024] [Indexed: 04/19/2024]
Abstract
This study aimed to investigate the changes in physicochemical properties, bioactive compounds, and metabolic characteristics of noni fruit at different ripeness levels. The results showed that there were significant differences in physicochemical properties. HPLC analysis was conducted, revealing succinic acid, scopoletin, deacetylasperulosidic acid, and asperulosidic acid were key bioactive compounds as the fruit ripened. Additionally, 4 differentbiomarkers (isocitric acid, 4,4-thiodiphenol, lobaric acid, and octocrylene), identified using 1HNMR and LC-IT-TOF-MS, were found to have a VIP value over 1. The results from HS-GC-IMS demonstrated noteworthy that 14 volatile compounds were identified as highly discriminative features during fruit ripening. Furthermore, correlation analysis showed that different ripeness had significant effects on bioactive components and functional activities, e.g., the inhibition rate of enzyme and E. coli of noni fruit with different ripeness exceeded 90% at the last stage. This study contributes new insights into the effective utilization of bioactive ingredients in noni fruit.
Collapse
Affiliation(s)
- Congyan Su
- School of Food Science and Engineering, Hainan University, Haikou 570228, China
| | - Ming Yang
- School of Food Science and Engineering, Hainan University, Haikou 570228, China
| | - Shuai Chen
- School of Food Science and Engineering, Hainan University, Haikou 570228, China
| | - Chuanxian Fu
- Wanning Wanwei Biotechnology Co., LTD, Wanning 571500, China
| | - Lin Zhang
- School of Food Science and Engineering, Hainan University, Haikou 570228, China; Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Haikou 570228, China; Key Laboratory of Tropical Agricultural Products Processing Technology of Haikou, Haikou 570228, China
| | - Sixin Liu
- School of Food Science and Engineering, Hainan University, Haikou 570228, China; Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Haikou 570228, China; Key Laboratory of Tropical Agricultural Products Processing Technology of Haikou, Haikou 570228, China
| | - Jiamu Kang
- School of Food Science and Engineering, Hainan University, Haikou 570228, China; Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Haikou 570228, China; Key Laboratory of Tropical Agricultural Products Processing Technology of Haikou, Haikou 570228, China
| | - Congfa Li
- School of Food Science and Engineering, Hainan University, Haikou 570228, China; Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Haikou 570228, China; Key Laboratory of Tropical Agricultural Products Processing Technology of Haikou, Haikou 570228, China
| |
Collapse
|
2
|
Medrano-Colmenares SM, Ladera-Castañeda M, Cornejo-Pinto A, Cervantes-Ganoza LA, López-Gurreonero C, Garcia-Luna G, Cayo-Rojas CF. Antifungal Activity of Morinda citrifolia Methanolic Extract against Candida albicans: An In Vitro Study. J Int Soc Prev Community Dent 2024; 14:192-200. [PMID: 39055297 PMCID: PMC11268526 DOI: 10.4103/jispcd.jispcd_113_22] [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: 05/07/2022] [Revised: 11/28/2022] [Accepted: 11/30/2022] [Indexed: 07/27/2024] Open
Abstract
Aim Natural medicine used as an alternative and/or complementary treatment to counteract diseases is of great importance in public health. Therefore, the purpose of the present study was to assess the in vitro antifungal activity of Morinda citrifolia methanolic extract of peel, pulp, and seed against Candida albicans. Materials and Methods The present study was experimental in vitro and cross-sectional. Eight replicates were prepared in Sabouraud dextrose agar with five wells each, where 0.12% chlorhexidine, distilled water, and methanolic extract of seed, peel, and pulp of Morinda citrifolia fruit were placed at concentrations of 10,690, 8,270, and 6,430 mg/mL, respectively, to evaluate sensitivity according to Duraffourd's scale. In addition, the minimum inhibitory concentration (MIC) and minimum fungicidal concentration (MFC) were determined by dilution and agar seeding method. Statistical analysis was performed by analysis of variance (ANOVA) and Tukey's post hoc test, considering a significance level of P < 0.05. Results The inhibition halos of Morinda citrifolia methanolic extract of seed, peel, and pulp against Candida albicans measured on average 15.94, 11.94, and 11.56 mm, respectively. The MIC of seed, peel, and pulp extract were 1366.25, 2067.5, and 1607.5 mg/mL respectively, whereas the MFC for seed, peel, and pulp extract were 2672.50, 2067.5, and 3215 mg/mL, respectively. Moreover, seed extract presented significantly higher antifungal activity than peel and pulp (P < 0.001). Conclusions Morinda citrifolia methanolic extract of peel, pulp, and seed showed fungistatic and fungicidal effect against Candida albicans, being this very sensitive to seed extract with a MIC of 1366.25 mg/mL and a MFC of 2672.5 mg/mL, which allows recommending the development of effective pharmacological formulations for the control of candidiasis.
Collapse
Affiliation(s)
- Sara M Medrano-Colmenares
- “Grupo de Investigación Salud y Bienestar Global”, Faculty of Dentistry and Postgraduate School, Universidad Nacional Federico Villarreal, Lima, Peru
| | - Marysela Ladera-Castañeda
- “Grupo de Investigación Salud y Bienestar Global”, Faculty of Dentistry and Postgraduate School, Universidad Nacional Federico Villarreal, Lima, Peru
| | - Alberto Cornejo-Pinto
- “Grupo de Investigación Salud y Bienestar Global”, Faculty of Dentistry and Postgraduate School, Universidad Nacional Federico Villarreal, Lima, Peru
| | | | | | - Goretty Garcia-Luna
- School of Stomatology, Universidad Privada San Juan Bautista, Lima and Ica, Peru
| | - César F Cayo-Rojas
- “Grupo de Investigación Salud y Bienestar Global”, Faculty of Dentistry and Postgraduate School, Universidad Nacional Federico Villarreal, Lima, Peru
- School of Stomatology, Universidad Privada San Juan Bautista, Lima and Ica, Peru
| |
Collapse
|
3
|
Chen X, Gu C, Zhu K, Xu F, Feng Z, Zhang Y. Insight into the effects of different ripeness levels on the quality and flavor chemistry of Noni fruit (Morinda citrifolia L.). Food Chem 2024; 434:137408. [PMID: 37716147 DOI: 10.1016/j.foodchem.2023.137408] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2023] [Revised: 08/08/2023] [Accepted: 09/03/2023] [Indexed: 09/18/2023]
Abstract
Different ripeness plays a key role in the final quality and flavor of Noni products, but the variations of quality and flavor during Noni ripening are still unclear. In this study, physicochemical analysis combined with electronic nose, electronic tongue and gas chromatography-mass spectrometry (GC-MS) were used to investigate the effect of different ripeness levels on Noni fruit quality and flavor chemistry. The results showed that the optimum stage of nutrient accumulation is 7-8 ripe (7M-8M), in which especially the higher contents were 144Mg/100 g vitamin C, 11.08 g/kg polyphenols, 15.32 g/kg flavonoids and 2420Mg/kg potassium. Octanoic acid and hexanoic acid with an unfriendly odor began to decrease significantly after 8 ripe (8M), the lowest contents were 256.76 and 231.26 ng/g at 9 ripe (9M). Sour, astringent and fresh tastes are the dominant tastes of Noni fruit. Therefore, the optimum harvesting time of Noni fruit is 8M.
Collapse
Affiliation(s)
- Xiaoai Chen
- Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning 571533, Hainan, China; Noni Research Institute, Wanning 571533, Hainan, China; National Center of Important Tropical Crops Engineering and Technology Research, Wanning 571533, Hainan, China; Key Laboratory of Processing Suitability and Quality Control of the Special Tropical Crops of Hainan Province, Wanning 571533, Hainan, China
| | - Chunhe Gu
- Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning 571533, Hainan, China; Noni Research Institute, Wanning 571533, Hainan, China; National Center of Important Tropical Crops Engineering and Technology Research, Wanning 571533, Hainan, China; Key Laboratory of Processing Suitability and Quality Control of the Special Tropical Crops of Hainan Province, Wanning 571533, Hainan, China
| | - Kexue Zhu
- Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning 571533, Hainan, China; Noni Research Institute, Wanning 571533, Hainan, China; National Center of Important Tropical Crops Engineering and Technology Research, Wanning 571533, Hainan, China; Key Laboratory of Processing Suitability and Quality Control of the Special Tropical Crops of Hainan Province, Wanning 571533, Hainan, China
| | - Fei Xu
- Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning 571533, Hainan, China; Noni Research Institute, Wanning 571533, Hainan, China; National Center of Important Tropical Crops Engineering and Technology Research, Wanning 571533, Hainan, China; Key Laboratory of Processing Suitability and Quality Control of the Special Tropical Crops of Hainan Province, Wanning 571533, Hainan, China
| | - Zhen Feng
- Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning 571533, Hainan, China; Noni Research Institute, Wanning 571533, Hainan, China; National Center of Important Tropical Crops Engineering and Technology Research, Wanning 571533, Hainan, China; Key Laboratory of Processing Suitability and Quality Control of the Special Tropical Crops of Hainan Province, Wanning 571533, Hainan, China
| | - Yanjun Zhang
- Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning 571533, Hainan, China; Noni Research Institute, Wanning 571533, Hainan, China; National Center of Important Tropical Crops Engineering and Technology Research, Wanning 571533, Hainan, China; Key Laboratory of Processing Suitability and Quality Control of the Special Tropical Crops of Hainan Province, Wanning 571533, Hainan, China.
| |
Collapse
|
4
|
Zhang Q, Tang J, Deng J, Cai Z, Jiang X, Zhu C. Effect of Capsaicin Stress on Aroma-Producing Properties of Lactobacillus plantarum CL-01 Based on E-Nose and GC-IMS. Molecules 2023; 29:107. [PMID: 38202690 PMCID: PMC10780002 DOI: 10.3390/molecules29010107] [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: 11/24/2023] [Revised: 12/17/2023] [Accepted: 12/21/2023] [Indexed: 01/12/2024] Open
Abstract
Capsaicin stress, along with salt stress, could be considered the main stressors for lactic acid bacteria in traditional fermented pepper products. Until now, insufficient attention has been paid to salt stress, while the effect of capsaicin on the aroma-producing properties of Lactobacillus plantarum (L. plantarum) is unclear. The present study attempted to illustrate the effect of capsaicin stress on the aroma-producing properties of L. plantarum CL-01 isolated from traditionally fermented peppers based on E-nose and GC-IMS. The results showed that E-nose could clearly distinguish the overall flavor differences of L. plantarum CL-01 under capsaicin stress. A total of 48 volatile compounds (VOCs) were characterized by means of GC-IMS, and the main VOCs belonged to acids and alcohols. Capsaicin stress significantly promoted L. plantarum CL-01 to produce alpha-pinene, ethyl crotonate, isobutyric acid, trans-2-pentenal, 2-methyl-1-butanol, 3-methyl-3-buten-1-ol, 1-penten-3-one, 2-pentanone, 3-methyl-1-butanol-D, and 2-heptanone (p < 0.05). In addition, under capsaicin stress, the contents of 1-penten-3-one, 3-methyl-3-buten-1-ol, 5-methylfurfuryl alcohol, isobutanol, 2-furanmethanethiol, 2,2,4,6,6-pentamethylheptane, 1-propanethiol, diethyl malonate, acetic acid, beta-myrcene, 2-pentanone, ethyl acetate, trans-2-pentenal, 2-methylbutyl acetate, and 2-heptanone produced by L. plantarum CL-01 were significantly increased along with the fermentation time (p < 0.05). Furthermore, some significant correlations were observed between the response values of specific E-nose sensors and effective VOCs.
Collapse
Affiliation(s)
- Qian Zhang
- College of Food Science and Technology, Southwest Minzu University, Chengdu 610041, China; (Q.Z.); (J.T.); (Z.C.)
| | - Junni Tang
- College of Food Science and Technology, Southwest Minzu University, Chengdu 610041, China; (Q.Z.); (J.T.); (Z.C.)
| | - Jing Deng
- Cuisine Science Key Laboratory of Sichuan Province, Sichuan Tourism University, Chengdu 610100, China;
| | - Zijian Cai
- College of Food Science and Technology, Southwest Minzu University, Chengdu 610041, China; (Q.Z.); (J.T.); (Z.C.)
| | - Xiaole Jiang
- College of Chemistry and Environment, Southwest Minzu University, Chengdu 610041, China;
| | - Chenglin Zhu
- College of Food Science and Technology, Southwest Minzu University, Chengdu 610041, China; (Q.Z.); (J.T.); (Z.C.)
| |
Collapse
|
5
|
Osmólska E, Stoma M, Starek-Wójcicka A. Juice Quality Evaluation with Multisensor Systems-A Review. SENSORS (BASEL, SWITZERLAND) 2023; 23:4824. [PMID: 37430738 DOI: 10.3390/s23104824] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/27/2023] [Revised: 05/10/2023] [Accepted: 05/15/2023] [Indexed: 07/12/2023]
Abstract
E-nose and e-tongue are advanced technologies that allow for the fast and precise analysis of smells and flavours using special sensors. Both technologies are widely used, especially in the food industry, where they are implemented, e.g., for identifying ingredients and product quality, detecting contamination, and assessing their stability and shelf life. Therefore, the aim of this article is to provide a comprehensive review of the application of e-nose and e-tongue in various industries, focusing in particular on the use of these technologies in the fruit and vegetable juice industry. For this purpose, an analysis of research carried out worldwide over the last five years, concerning the possibility of using the considered multisensory systems to test the quality and taste and aroma profiles of juices is included. In addition, the review contains a brief characterization of these innovative devices through information such as their origin, mode of operation, types, advantages and disadvantages, challenges and perspectives, as well as the possibility of their applications in other industries besides the juice industry.
Collapse
Affiliation(s)
- Emilia Osmólska
- Department of Power Engineering and Transportation, Faculty of Production Engineering, University of Life Sciences in Lublin, 20-612 Lublin, Poland
| | - Monika Stoma
- Department of Power Engineering and Transportation, Faculty of Production Engineering, University of Life Sciences in Lublin, 20-612 Lublin, Poland
| | - Agnieszka Starek-Wójcicka
- Department of Biological Bases of Food and Feed Technologies, Faculty of Production Engineering, University of Life Sciences in Lublin, 20-612 Lublin, Poland
| |
Collapse
|
6
|
Zhang L, Hong Q, Yu C, Wang R, Li C, Liu S. Acetobacter sp. improves the undesirable odors of fermented noni (Morinda citrifolia L.) juice. Food Chem 2023; 401:134126. [DOI: 10.1016/j.foodchem.2022.134126] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2022] [Revised: 08/29/2022] [Accepted: 09/02/2022] [Indexed: 01/21/2023]
|
7
|
Wang J, Wei BC, Wang X, Zhang Y, Gong YJ. Aroma profiles of sweet cherry juice fermented by different lactic acid bacteria determined through integrated analysis of electronic nose and gas chromatography-ion mobility spectrometry. Front Microbiol 2023; 14:1113594. [PMID: 36726371 PMCID: PMC9886094 DOI: 10.3389/fmicb.2023.1113594] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2022] [Accepted: 01/02/2023] [Indexed: 01/19/2023] Open
Abstract
Sweet cherries are popular among consumers, with a recent explosion in sweet cherry production in China. However, the fragility of these fruits poses a challenge for expanding production and transport. With the aim of expanding the product categories of sweet cherries that can bypass these challenges, in this study, we prepared sweet cherry juice fermented by three different lactic acid bacteria (LAB; Lactobacillus acidophilus, Lactobacillus plantarum, and Lactobacillus rhamnosus GG), and evaluated the growth, physiochemical, and aroma characteristics. All three strains exhibited excellent growth potential in the sweet cherry juice; however, Lactobacillus acidophilus and Lactobacillus plantarum demonstrated more robust acid production capacity and higher microbial viability than Lactobacillus rhamnosus GG. Lactic acid was the primary fermentation product, and malic acid was significantly metabolized by LAB, indicating a transition in microbial metabolism from using carbohydrates to organic acids. The aroma profile was identified through integrated analysis of electronic nose (E-nose) and headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS) data. A total of 50 volatile compounds characterized the aromatic profiles of the fermented juices by HS-GC-IMS. The flavor of sweet cherry juice changed after LAB fermentation and the fruity odor decreased overall. Lactobacillus acidophilus and Lactobacillus plantarum significantly increased 2-heptanone, ethyl acetate, and acetone contents, bringing about a creamy and rummy-like favor, whereas Lactobacillus rhamnosus GG significantly increased 2-heptanone, 3-hydroxybutan-2-one, and 2-pentanone contents, generating cheesy and buttery-like odors. Principal component analysis of GC-IMS data and linear discriminant analysis of E-nose results could effectively differentiate non-fermented sweet cherry juice and the sweet cherry juice separately inoculated with different LAB strains. Furthermore, there was a high correlation between the E-nose and GC-IMS results, providing a theoretical basis to identify different sweet cherry juice formulations and appropriate starter culture selection for fermentation. This study enables more extensive utilization of sweet cherry in the food industry and helps to improve the flavor of sweet cherry products.
Collapse
Affiliation(s)
- Jun Wang
- School of Biology, Food and Environment, Hefei University, Hefei, China,School of Food and Biological Engineering, Hefei University of Technology, Hefei, China,*Correspondence: Jun Wang, ✉
| | - Bo-Cheng Wei
- School of Biology, Food and Environment, Hefei University, Hefei, China,School of Food and Biological Engineering, Hefei University of Technology, Hefei, China
| | - Xin Wang
- School of Biology, Food and Environment, Hefei University, Hefei, China,School of Food and Biological Engineering, Hefei University of Technology, Hefei, China
| | - Yan Zhang
- School of Biology, Food and Environment, Hefei University, Hefei, China
| | - Yun-Jin Gong
- School of Biology, Food and Environment, Hefei University, Hefei, China
| |
Collapse
|
8
|
Li S, Du D, Wang J, Wei Z. Application progress of intelligent flavor sensing system in the production process of fermented foods based on the flavor properties. Crit Rev Food Sci Nutr 2022; 64:3764-3793. [PMID: 36259959 DOI: 10.1080/10408398.2022.2134982] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Fermented foods are sensitive to the production conditions because of microbial and enzymatic activities, which requires intelligent flavor sensing system (IFSS) to monitor and optimize the production process based on the flavor properties. As the simulation system of human olfaction and gustation, IFSS has been widely used in the field of food with the characteristics of nondestructive, pollution-free, and real-time detection. This paper reviews the application of IFSS in the control of fermentation, ripening, and shelf life, and the potential in the identification of quality differences and flavor-producing microbes in fermented foods. The survey found that electronic nose (tongue) is suitable to monitor fermentation process and identify food authenticity in real time based on the changes of flavor profile. Gas chromatography-ion mobility spectrometry and nuclear magnetic resonance technology can be used to analyze the flavor metabolism of fermented foods at various production stages and explore the correlation between flavor substances and microorganisms.
Collapse
Affiliation(s)
- Siying Li
- Department of Biosystems Engineering, Zhejiang University, Hangzhou, China
| | - Dongdong Du
- Department of Biosystems Engineering, Zhejiang University, Hangzhou, China
| | - Jun Wang
- Department of Biosystems Engineering, Zhejiang University, Hangzhou, China
| | - Zhenbo Wei
- Department of Biosystems Engineering, Zhejiang University, Hangzhou, China
| |
Collapse
|
9
|
Tailulu A, Li M, Ye B, Al-Qudaimi R, Cao F, Liu W, Shi P. Antimicrobial and anticancer activities of Hainan dry noni fruit alcoholic extracts and their novel compounds identification using UPLC-Q-Exactive Obitrap-MS/MS. J Pharm Biomed Anal 2022; 220:114989. [PMID: 35998428 DOI: 10.1016/j.jpba.2022.114989] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2022] [Revised: 07/22/2022] [Accepted: 08/06/2022] [Indexed: 11/19/2022]
Abstract
Morinda citrifolia Linn (noni) is an important plant in the Pacific Asian region. The fruit has been used as a food source and has shown therapeutical benefits for health. Recently, it has become a source for bioactive compounds. In this study, we investigated the antimicrobial and anticancer activities of alcoholic extracts of Hainan dry noni fruit with machinery assistance and identified their novel compounds by UPLC-Q-Exactive Obitrap-MS/MS. By IE extractor aided method, the extraction of both NFE (Noni Fruit Ethanol) and NFM (Noni Fruit Methanol) solvent crude sample extracts were obtained with recovery yields of 98.48% and 71.65%, respectively. The antimicrobial effect of the crude extracts was subjected to disc diffusion test screening against two microbial strains bacterium SA (Staphylococcus aureus) and, fungal CA (Candida albicans). The MIC values of SA and CA were 35.34 and 47.80 mg/mL for NFE, 117.40 and 108.01 mg/mL for NFM, respectively. Further on, cell viability assay showed that IC50 values of extract NFE and NFM on human UMUC-3 bladder carcinogenic cells were 865.1 and 789.1 µg/mL with less effect to human SVHUC-1 normal cell line for 72hr incubation. Using UPLC-Q-exactive Orbitrap-MS/MS, ten compounds were identified in the noni extracts and confirmed from the HMDB and FooDB. Five known bioactive compounds had been used for treatments in anti-cancer, anti-obesity, and Covid-19 patients. The remaining five compounds were found novel in noni fruit. They were Cyanidin 3-(2 G-xylosylrutinoside), Inulobiose, Clausarinol, Pectachol, and 4,7-Megastigmadien-9-ol. The potential bioactivities of these novel compounds will be studied in the near future. These findings form a basis on screening natural medicinal plant extracts for beneficial use as a food and health source.
Collapse
Affiliation(s)
- Aslee Tailulu
- State Key Laboratory of Bioreactor Engineering, East China University of Science and Technology, Shanghai 200237, China.
| | - Ming Li
- State Key Laboratory of Bioreactor Engineering, East China University of Science and Technology, Shanghai 200237, China
| | - Binghao Ye
- State Key Laboratory of Bioreactor Engineering, East China University of Science and Technology, Shanghai 200237, China
| | - Redhwan Al-Qudaimi
- State Key Laboratory of Bioreactor Engineering, East China University of Science and Technology, Shanghai 200237, China
| | - Fangqi Cao
- State Key Laboratory of Bioreactor Engineering, East China University of Science and Technology, Shanghai 200237, China; Shanghai Key Laboratory of Crime Scene Evidence, Shanghai Research Institute of Criminal Science and Technology, Zhongshan North No.1 Road, Shanghai 200083, China
| | - Wenbin Liu
- Shanghai Key Laboratory of Crime Scene Evidence, Shanghai Research Institute of Criminal Science and Technology, Zhongshan North No.1 Road, Shanghai 200083, China.
| | - Ping Shi
- State Key Laboratory of Bioreactor Engineering, East China University of Science and Technology, Shanghai 200237, China.
| |
Collapse
|
10
|
Choi SI, La IJ, Han X, Men X, Lee SJ, Oh G, Kwon HY, Kim YD, Seong GS, Kim SH, Lee OH. Immunomodulatory Effect of Polysaccharide from Fermented Morinda citrifolia L. (Noni) on RAW 264.7 Macrophage and Balb/c Mice. Foods 2022; 11:1925. [PMID: 35804740 PMCID: PMC9266266 DOI: 10.3390/foods11131925] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2022] [Revised: 06/23/2022] [Accepted: 06/26/2022] [Indexed: 02/04/2023] Open
Abstract
This study aims to determine the immunomodulatory effects of a polysaccharide fraction from fermented M. citrifolia L. (FMP) in RAW 264.7 macrophages and Balb/c mice. M. citrifolia was fermented for 72 h using Lactobacillus brevis; polysaccharides were extracted using ethanol precipitation. The RAW 264.7 cells exposed to FMP (50, 100, and 200 μg/mL) for 24 h showed increased NO production, proinflammatory cytokine (IL-1β, IL-6, and TNF-α) release, and COX-2 and iNOS protein expression. FMP (100, 200 mg/kg) and deacetylasperulosidic acid (DAA) (20 mg/kg) administered orally to Balb/c mice for 14 days upregulated NO production and NK cytotoxicity in abdominal cavity and spleen, respectively. Th1 and Th2 cytokines production and immune cell numbers increased in spleen, mesenteric lymph nodes (MLN), peritoneal exudate cells (PEC), Peyer's patches (PP), and peripheral blood mononuclear cells (PBMC). Therefore, FMP containing DAA can be used as materials for health functional foods to enhance immune responses.
Collapse
Affiliation(s)
- Sun-Il Choi
- Department of Food Biotechnology and Environmental Science, Kangwon National University, Chuncheon 24341, Korea; (S.-I.C.); (X.H.); (X.M.); (S.-J.L.); (G.O.)
| | - Im-Joung La
- Atomy R&D Center, 3526, Charyeong-ro, Jeongan-myeon, Gongju-si 32511, Korea;
| | - Xionggao Han
- Department of Food Biotechnology and Environmental Science, Kangwon National University, Chuncheon 24341, Korea; (S.-I.C.); (X.H.); (X.M.); (S.-J.L.); (G.O.)
| | - Xiao Men
- Department of Food Biotechnology and Environmental Science, Kangwon National University, Chuncheon 24341, Korea; (S.-I.C.); (X.H.); (X.M.); (S.-J.L.); (G.O.)
| | - Se-Jeong Lee
- Department of Food Biotechnology and Environmental Science, Kangwon National University, Chuncheon 24341, Korea; (S.-I.C.); (X.H.); (X.M.); (S.-J.L.); (G.O.)
| | - Geon Oh
- Department of Food Biotechnology and Environmental Science, Kangwon National University, Chuncheon 24341, Korea; (S.-I.C.); (X.H.); (X.M.); (S.-J.L.); (G.O.)
| | - Hee-Yeon Kwon
- NSTBIO Co., Ltd., 32, Songdogwahak-ro, Yeonsu-gu, Incheon 21984, Korea; (H.-Y.K.); (Y.-D.K.)
| | - Yong-Deok Kim
- NSTBIO Co., Ltd., 32, Songdogwahak-ro, Yeonsu-gu, Incheon 21984, Korea; (H.-Y.K.); (Y.-D.K.)
| | - Geum-Su Seong
- Korea Food Research Institute, 245 Nongsaengmyeong-ro, Iseo-myeon, Wanju-Gun 55365, Korea;
| | - Seung-Hyung Kim
- Institute of Traditional Medicine & Bioscience, Daejeon University, Daejeon 34520, Korea;
| | - Ok-Hwan Lee
- Department of Food Biotechnology and Environmental Science, Kangwon National University, Chuncheon 24341, Korea; (S.-I.C.); (X.H.); (X.M.); (S.-J.L.); (G.O.)
| |
Collapse
|
11
|
Kharaeva Z, Shokarova A, Shomakhova Z, Ibragimova G, Trakhtman P, Trakhtman I, Chung J, Mayer W, De Luca C, Korkina L. Fermented Carica papaya and Morinda citrifolia as Perspective Food Supplements for the Treatment of Post-COVID Symptoms: Randomized Placebo-Controlled Clinical Laboratory Study. Nutrients 2022; 14:nu14112203. [PMID: 35684003 PMCID: PMC9182401 DOI: 10.3390/nu14112203] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2022] [Revised: 05/19/2022] [Accepted: 05/23/2022] [Indexed: 02/01/2023] Open
Abstract
Food supplements based on fermented Carica papaya and Morinda citrifolia, known for their immune modulating, redox balancing, and anti-inflammatory effects, were added to conventional treatment protocols prescribed to patients recovering after severe and moderate COVID-19 disease in order to alleviate long-lasting post-COVID symptoms. A randomized single-center placebo-controlled clinical laboratory study was designed and performed (total number of participants 188, with delta variant of virus 157, with omicron 31). Clinical statuses were assessed using computer tomography, electrocardiography, a questionnaire, and physical endurance. Plasma cytokines (IL-6, IL-8, IL-17A, and INF-gamma), nitrate/nitrite ratio, antioxidant activity (AOA), and polymorphonuclear leukocyte (PMN) ATP levels were determined before and 20 days following the addition of 28 g of fermented supplements twice per day. The capacity of PMN to phagocyte and the oral-nasal-pharyngeal microbiota were assessed. Clinical symptoms, IL-6, IL-8, and nitric oxide metabolites diminished significantly compared to the placebo group and their background expression. The PMN capacity to phagocyte, AOA, and ATP content remarkably increased. The oral-nasal-pharyngeal microbiota were unchanged. On these grounds, we suggest that fermented tropical fruits could efficiently diminish post-COVID clinical symptoms through several immune-modulating, redox balancing, and pro-energy mechanisms.
Collapse
Affiliation(s)
- Zaira Kharaeva
- Microbiology, Immunology, and Virology Department, Kabardino-Balkar Berbekov’s State University, 360022 Nal’chik, Russia;
| | - Albina Shokarova
- COVID Unit, Rehabilitation Centre, State Hospital N1, 360022 Nal’chik, Russia; (A.S.); (Z.S.)
| | - Zalina Shomakhova
- COVID Unit, Rehabilitation Centre, State Hospital N1, 360022 Nal’chik, Russia; (A.S.); (Z.S.)
| | - Galina Ibragimova
- Centre for Innovative Biotechnological Investigations Nanolab (CIBI-NANOLAB), 117437 Moscow, Russia;
| | - Pavel Trakhtman
- Blood Bank, Federal Centre for Paediatric Haematology, Oncology and Immunology, 117437 Moscow, Russia;
| | | | - Jessie Chung
- R&D, Natural Health Farm, Shah Alam 40150, Selangor, Malaysia;
| | - Wolfgang Mayer
- R&D, Medena AGAffoltern-am-Albis, CH-8910 Zurich, Switzerland; (W.M.); (C.D.L.)
| | - Chiara De Luca
- R&D, Medena AGAffoltern-am-Albis, CH-8910 Zurich, Switzerland; (W.M.); (C.D.L.)
| | - Liudmila Korkina
- Centre for Innovative Biotechnological Investigations Nanolab (CIBI-NANOLAB), 117437 Moscow, Russia;
- Correspondence:
| |
Collapse
|
12
|
Zhao H, Ren L, Shen R, Guo S, Peng X. Identification of the influential odorants for the unpleasant rancid smell of ripe noni fruit (
Morinda citrifolia
). Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15578] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Huiyan Zhao
- Beijing Key Laboratory of Plant Protein and Cereal Processing College of Food Science and Nutritional Engineering China Agricultural University Beijing China 100083
| | - Luting Ren
- Beijing Key Laboratory of Plant Protein and Cereal Processing College of Food Science and Nutritional Engineering China Agricultural University Beijing China 100083
| | - Ru Shen
- Beijing Key Laboratory of Plant Protein and Cereal Processing College of Food Science and Nutritional Engineering China Agricultural University Beijing China 100083
| | - Shuntang Guo
- Beijing Key Laboratory of Plant Protein and Cereal Processing College of Food Science and Nutritional Engineering China Agricultural University Beijing China 100083
| | - Xingyun Peng
- Beijing Key Laboratory of Plant Protein and Cereal Processing College of Food Science and Nutritional Engineering China Agricultural University Beijing China 100083
| |
Collapse
|
13
|
Cheng Y, Li P, Hu B, Xu L, Liu S, Yu H, Guo Y, Xie Y, Yao W, Qian H. Correlation analysis reveals the intensified fermentation via Lactobacillus plantarum improved the flavor of fermented noni juice. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101234] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
|
14
|
Zhao CM, Du T, Li P, Du XJ, Wang S. Production and Characterization of a Novel Low-Sugar Beverage from Red Jujube Fruits and Bamboo Shoots Fermented with Selected Lactiplantibacillus plantarum. Foods 2021; 10:foods10071439. [PMID: 34206242 PMCID: PMC8303220 DOI: 10.3390/foods10071439] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2021] [Revised: 06/10/2021] [Accepted: 06/17/2021] [Indexed: 12/17/2022] Open
Abstract
Red jujube fruits and bamboo shoots are rich in many nutrients and have the advantage of high yield in China. However, the storage of fresh fruits is difficult, and there are no fermented products using both as raw materials. In order to develop the two raw materials into novel products and improve their nutritional value, this study reports the production and characterization of a beverage via fermentation of red jujube fruits and bamboo shoots with Lactiplantibacillus plantarum. L. plantarum TUST-232 was selected as the starter from several different strains by comparing pH value and the number of viable cells, which reached 8.91 log CFU/mL in the beverage fermented for 14 h at 37 °C with 0.3% inoculation. After fermentation, the beverage showed improvement in the contents of several nutrients and antioxidant indices, with a decrease of 44.10% in sucrose content, along with increases of 11.09%, 12.30%, and 59.80% in total phenolic content, total antioxidant capacity, and superoxide anion scavenging ability, respectively. These results indicate that L. plantarum fermentation of red jujube fruits and bamboo shoots could be an effective way to develop a new beverage with high nutritional value, high antioxidant capacity, and high dietary fiber content. This research provided experimental support for the development of new fermentation products with the functions of improving health and body functions.
Collapse
Affiliation(s)
- Chu-Min Zhao
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China; (C.-M.Z.); (T.D.); (P.L.)
| | - Ting Du
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China; (C.-M.Z.); (T.D.); (P.L.)
| | - Ping Li
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China; (C.-M.Z.); (T.D.); (P.L.)
| | - Xin-Jun Du
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China; (C.-M.Z.); (T.D.); (P.L.)
- Correspondence: (X.-J.D.); (S.W.); Tel.: +86-22-60912484 (X.-J.D. & S.W.)
| | - Shuo Wang
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China; (C.-M.Z.); (T.D.); (P.L.)
- Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin 300071, China
- Correspondence: (X.-J.D.); (S.W.); Tel.: +86-22-60912484 (X.-J.D. & S.W.)
| |
Collapse
|
15
|
Development and Validation of an Analytical Method for Deacetylasperulosidic Acid, Asperulosidic Acid, Scopolin, Asperuloside and Scopoletin in Fermented Morinda citrifolia L. (Noni). SEPARATIONS 2021. [DOI: 10.3390/separations8060080] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022] Open
Abstract
Fermentation is a technology that enhances biologically active ingredients, improves the absorption rate and induces the generation of new functional ingredients by the catalytic action of enzyme systems possessed by microorganisms. In this study, changes in the content of five kinds of bioactive compounds (deacetylasperulosidic acid, asperulosidic acid, scopolin, asperuloside and scopoletin) of Morinda citrifolia L. were confirmed by fermentation, and a high-performance liquid chromatography-photodiode array (HPLC-PDA) analysis method for measuring analytes was developed and validated. HPLC method for the determination of five bioactive compounds in Morinda citrifolia L. extracts (MCE) was validated in terms of sensitivity, linearity, selectivity, limit of detection (LOD) and quantification (LOQ), precision and accuracy. The coefficient of determination of the calibration curve for bioactive compounds (1.56–100 μg/mL) showed linearity (R2 ≥ 0.9999). LOD and LOQ were in the range 0.04–0.97 and 0.13–2.95 μg/mL, respectively. The range of intra- and intraday accuracies values (recovery) were 97.5–121.9% and 98.8–118.1%, respectively, and precision value (RSDs) of the bioactive compounds were <4%. In addition, changes in the content of five bioactive compounds in MCE by fermentation were confirmed. These results indicate that the developed fermentation and analysis method could be applied in the development of potential functional food ingredients.
Collapse
|