1
|
Wang H, He X, Li J, Wu J, Jiang S, Xue H, Zhang J, Jha R, Wang R. Lactic acid bacteria fermentation improves physicochemical properties, bioactivity, and metabolic profiles of Opuntia ficus-indica fruit juice. Food Chem 2024; 453:139646. [PMID: 38762948 DOI: 10.1016/j.foodchem.2024.139646] [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: 03/30/2024] [Revised: 04/27/2024] [Accepted: 05/10/2024] [Indexed: 05/21/2024]
Abstract
Lactic acid bacteria (LAB) fermentation has been proven to promote human health. The effect of different LAB fermentation on the quality of Opuntia ficus-indica fruit juice (OFIJ) was investigated. OFIJ was an excellent substrate for fermentation, with colony counts of more than 8 log CFU/mL after fermentation. The fermentation altered the acid and sugar contents. Simultaneously, the total phenolic and anthocyanin contents significantly increased. Antioxidant activity enhanced significantly in Lactiplantibacillus plantarum HNU082-fermented OFIJ, primarily in ABTS+ (increased by 16.81%) and DPPH (increased by 23.62%) free radical scavenging ability. Lacticaseibacillus paracasei HNU502-fermented OFIJ showed the most potent inhibition of xanthine oxidase (IC50 = 31.01 ± 3.88 mg TAC/L). Analysis of volatile and non-volatile compounds indicated that fermentation changed the flavor quality and metabolic profiles and caused the most significant modifications in amino acid metabolism. These findings offer valuable information into processing of OFIJ, making it a great choice for functional foods.
Collapse
Affiliation(s)
- Huixian Wang
- School of Food Science and Engineering, Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Hainan University, Haikou 570228, China
| | - Xingqiao He
- School of Food Science and Engineering, Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Hainan University, Haikou 570228, China
| | - Juanni Li
- School of Food Science and Engineering, Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Hainan University, Haikou 570228, China
| | - Jintao Wu
- School of Food Science and Engineering, Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Hainan University, Haikou 570228, China
| | - Shuaiming Jiang
- School of Food Science and Engineering, Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Hainan University, Haikou 570228, China; Collaborative Innovation Center of One Health, Hainan University, Haikou 570228, China
| | - Hui Xue
- School of Food Science and Engineering, Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Hainan University, Haikou 570228, China; Collaborative Innovation Center of One Health, Hainan University, Haikou 570228, China
| | - Jiachao Zhang
- School of Food Science and Engineering, Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Hainan University, Haikou 570228, China; Collaborative Innovation Center of One Health, Hainan University, Haikou 570228, China
| | - Rajesh Jha
- Department of Human Nutrition, Food, and Animal Sciences, College of Tropical Agriculture and Human Resources, University of Hawaii at Manoa, Honolulu, HI 96822, USA
| | - Ruimin Wang
- School of Food Science and Engineering, Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Hainan University, Haikou 570228, China; Collaborative Innovation Center of One Health, Hainan University, Haikou 570228, China.
| |
Collapse
|
2
|
Zhang J, Lv J, Zhuang G, Zhang J, Hu F, Chen Y. The Evaluation of the Phytochemical Profiles and Antioxidant and α-Glucosidase Inhibitory Activities of Four Herbal Teas Originating from China: A Comparative Analysis of Aqueous and Ethanol Infusions. Foods 2024; 13:1705. [PMID: 38890931 PMCID: PMC11171806 DOI: 10.3390/foods13111705] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2024] [Revised: 05/20/2024] [Accepted: 05/27/2024] [Indexed: 06/20/2024] Open
Abstract
Recent research has demonstrated the positive impact of herbal tea consumption on postprandial blood glucose regulation. This study conducts a comparative analysis of aqueous and ethanol extractions on four herbal teas (Mallotus, Cyclocarya, Rubus, and Vine) to assess their phytochemical profiles and functional attributes. Phytochemical contents, antioxidant activities, α-glucosidase inhibitory activities, and chemical compositions are investigated via colorimetric analyses and UPLC-Q-Orbitrap HRMS/MS, respectively. Results indicate that Vine, among the teas studied, exhibits the most pronounced glucose-regulating effects under both extraction methods. While ethanol extractions yield higher phytochemical content overall, the compositions vary. Conversely, aqueous extracts demonstrate unexpectedly potent antioxidant activities and comparable α-glucosidase inhibitory activities to ethanol extracts. Phytochemical contents correlate positively with antioxidant activities and α-glucosidase inhibitory activities. However, antioxidant activities exhibit a weak positive correlation with α-glucosidase inhibitory activities. These findings provide evidence that aqueous extracts from herbal teas contain valuable phytochemical compositions beneficial for antioxidants and individuals with hyperglycemia, suggesting their potential as functional ingredients to enhance the nutritional value of herbal food products.
Collapse
Affiliation(s)
- Jin Zhang
- Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China (J.L.)
| | - Jinling Lv
- Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China (J.L.)
| | - Guodong Zhuang
- Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China (J.L.)
- Dr. Neher’s Biophysics Laboratory for Innovative Drug Discovery, State Key Laboratory of Quality Research in Chinese Medicine, Macau University of Science and Technology, Macao
| | - Junjia Zhang
- Department of Food Science, Rutgers, The State University of New Jersey, 65 Dudley Road, New Brunswick, NJ 08901, USA
| | - Feng Hu
- Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China (J.L.)
| | - Yongsheng Chen
- Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China (J.L.)
| |
Collapse
|
3
|
Gao Q, Li G, Ran H, Hou Y, Jiang Y, Li S, Feng G, Shen S, Zhang X, Wang X, Wang G. Ultrasound-assisted complex enzyme extraction, structural characterization, and biological activity of polysaccharides from Ligustrum robustum. Int J Biol Macromol 2024; 268:131753. [PMID: 38657937 DOI: 10.1016/j.ijbiomac.2024.131753] [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: 01/01/2024] [Revised: 02/27/2024] [Accepted: 04/20/2024] [Indexed: 04/26/2024]
Abstract
Ligustrum robustum is one of the traditional teas in China with a long history of drinking and medicinal use. Through Response surface optimization, the yield of polysaccharides extracted by ultrasonic-assisted complex enzyme (UAE-EN) method was increased to 14.10 ± 0.56 %. Neutral homogeneous polysaccharide (LRNP) and acidic homogeneous polysaccharide (LRAP-1, LRAP-2, LRAP-3) from L. robustum were purified. The molecular weights of them were 5894, 4256, 4621 and 3915 Da. LRNP was composed of glucose (Glc), galactose (Gal), arabinose (Ara) with molar percentage of 24.97, 42.38 and 30.80. Structure analysis revealed that the backbone of LRNP consisted of 1,5-linked α-Araf, 1,4-linked β-Galp, 1,6-linked β-Galp, and 1,4-linked β-Glcp with the branches of 1,2-linked α-Araf, 1,3-linked α-Araf, 1,3-linked β-Glcp and 1,6-linked β-Galp residues, some terminal residues of α-Araf, β-Glcp and α-Galp were also included. In vitro experiments showed that the four polysaccharides possessed excellent antioxidant, antitumor and hypoglycemic activities. LRNP possessed the protective effect against oxidative stress. The studies provide a basis for further exploitation of L. robustum.
Collapse
Affiliation(s)
- Qiong Gao
- School of Pharmacy, Zunyi Medical University, Zunyi 563000, Guizhou, China; Key Laboratory of Basic Pharmacology of Ministry of Education and Joint International Research Laboratory of Ethnomedicine of Ministry of Education, School of Pharmacy, Zunyi Medical University, Zunyi, Guizhou 563003, China
| | - Gang Li
- School of Pharmacy, Zhejiang Chinese Medical University, Zhejiang 310000, Zhejiang, China
| | - Hailin Ran
- School of Pharmacy, Zunyi Medical University, Zunyi 563000, Guizhou, China; Key Laboratory of Basic Pharmacology of Ministry of Education and Joint International Research Laboratory of Ethnomedicine of Ministry of Education, School of Pharmacy, Zunyi Medical University, Zunyi, Guizhou 563003, China
| | - Yiru Hou
- School of Pharmacy, Zunyi Medical University, Zunyi 563000, Guizhou, China; Key Laboratory of Basic Pharmacology of Ministry of Education and Joint International Research Laboratory of Ethnomedicine of Ministry of Education, School of Pharmacy, Zunyi Medical University, Zunyi, Guizhou 563003, China
| | - Yongmei Jiang
- School of Pharmacy, Zunyi Medical University, Zunyi 563000, Guizhou, China; Key Laboratory of Basic Pharmacology of Ministry of Education and Joint International Research Laboratory of Ethnomedicine of Ministry of Education, School of Pharmacy, Zunyi Medical University, Zunyi, Guizhou 563003, China
| | - Sihui Li
- School of Pharmacy, Zunyi Medical University, Zunyi 563000, Guizhou, China; Key Laboratory of Basic Pharmacology of Ministry of Education and Joint International Research Laboratory of Ethnomedicine of Ministry of Education, School of Pharmacy, Zunyi Medical University, Zunyi, Guizhou 563003, China
| | - Guangyong Feng
- The Second Affiliated Hospital of Zunyi Medical University, Zunyi 563000, Guizhou, China
| | - Shasha Shen
- The Second Affiliated Hospital of Zunyi Medical University, Zunyi 563000, Guizhou, China
| | - Xin Zhang
- School of Pharmacy, Zunyi Medical University, Zunyi 563000, Guizhou, China; Key Laboratory of Basic Pharmacology of Ministry of Education and Joint International Research Laboratory of Ethnomedicine of Ministry of Education, School of Pharmacy, Zunyi Medical University, Zunyi, Guizhou 563003, China
| | - Xiaoshuang Wang
- School of Pharmacy, Zunyi Medical University, Zunyi 563000, Guizhou, China; Key Laboratory of Basic Pharmacology of Ministry of Education and Joint International Research Laboratory of Ethnomedicine of Ministry of Education, School of Pharmacy, Zunyi Medical University, Zunyi, Guizhou 563003, China.
| | - Gang Wang
- School of Pharmacy, Zunyi Medical University, Zunyi 563000, Guizhou, China; Key Laboratory of Basic Pharmacology of Ministry of Education and Joint International Research Laboratory of Ethnomedicine of Ministry of Education, School of Pharmacy, Zunyi Medical University, Zunyi, Guizhou 563003, China.
| |
Collapse
|
4
|
Xu Y, Zhu B, Ge H, Wang S, Li B, Xu H. Microwave-assisted extraction of cellulose and aromatic compounds from rose petals based on deep eutectic solvent. Int J Biol Macromol 2024; 258:129058. [PMID: 38161008 DOI: 10.1016/j.ijbiomac.2023.129058] [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: 10/24/2023] [Revised: 12/17/2023] [Accepted: 12/24/2023] [Indexed: 01/03/2024]
Abstract
High-value utilization of agricultural wastes such as rose petals promotes the development of the dual carbon economy. In this study, rose petals were pretreated by microwave-assisted deep eutectic solvent (DES). Choline chloride-ethylene glycol (ChCl-EG) was used as the basis for the addition of P-toluenesulfonic acid (TsOH) or Ferric chloride (FeCl3). Forming ternary DESs, as well as designing quaternary DESs with a synergistic effect. The effects of different types of multicomponent DES on treating anthocyanins, cellulose, and lignin in rose flowers were explored. The results showed that the highest anthocyanin extraction of 173.71 mg/g and the highest lignin removal of 40.80 % could be achieved after tetrad DES pretreatment when the molar ratio was ChCl:EG:TsOH:FeCl3 = 1:2:0.3:0.3. The interaction energy between anthocyanins and DES was calculated using density functional theory (DFT), and the maximum was -543.14 kcal/mol. This study demonstrated that DES pretreatment can provide novel insights for the utilization of roses in high-value.
Collapse
Affiliation(s)
- Yang Xu
- College of Chemical Engineering, Qingdao University of Science and Technology, Qingdao, 266042, PR China
| | - Baoping Zhu
- College of Chemical Engineering, Qingdao University of Science and Technology, Qingdao, 266042, PR China
| | - Hanwen Ge
- College of Chemical Engineering, Qingdao University of Science and Technology, Qingdao, 266042, PR China
| | - Shenglin Wang
- College of Chemical Engineering, Qingdao University of Science and Technology, Qingdao, 266042, PR China
| | - Bin Li
- CAS Key Laboratory of Biofuels, Qingdao Institute of Bioenergy and Bioprocess Technology, Chinese Academy of Sciences, Qingdao 266101, PR China; Shandong Energy Institute, Qingdao 266101, PR China
| | - Huanfei Xu
- College of Chemical Engineering, Qingdao University of Science and Technology, Qingdao, 266042, PR China; CAS Key Laboratory of Biofuels, Qingdao Institute of Bioenergy and Bioprocess Technology, Chinese Academy of Sciences, Qingdao 266101, PR China.
| |
Collapse
|
5
|
Liga S, Paul C, Péter F. Flavonoids: Overview of Biosynthesis, Biological Activity, and Current Extraction Techniques. PLANTS (BASEL, SWITZERLAND) 2023; 12:2732. [PMID: 37514347 PMCID: PMC10384615 DOI: 10.3390/plants12142732] [Citation(s) in RCA: 19] [Impact Index Per Article: 19.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/23/2023] [Revised: 07/17/2023] [Accepted: 07/21/2023] [Indexed: 07/30/2023]
Abstract
Recently, increased attention has been paid to natural sources as raw materials for the development of new added-value products. Flavonoids are a large family of polyphenols which include several classes based on their basic structure: flavanones, flavones, isoflavones, flavonols, flavanols, and anthocyanins. They have a multitude of biological properties, such as anti-inflammatory, antioxidant, antiviral, antimicrobial, anticancer, cardioprotective, and neuroprotective effects. Current trends of research and development on flavonoids relate to identification, extraction, isolation, physico-chemical characterization, and their applications to health benefits. This review presents an up-to-date survey of the most recent developments in the natural flavonoid classes, the biological activity of representative flavonoids, current extraction techniques, and perspectives.
Collapse
Affiliation(s)
- Sergio Liga
- Biocatalysis Group, Department of Applied Chemistry and Engineering of Organic and Natural Compounds, Faculty of Industrial Chemistry and Environmental Engineering, Politehnica University Timisoara, Carol Telbisz 6, 300001 Timisoara, Romania
| | - Cristina Paul
- Biocatalysis Group, Department of Applied Chemistry and Engineering of Organic and Natural Compounds, Faculty of Industrial Chemistry and Environmental Engineering, Politehnica University Timisoara, Carol Telbisz 6, 300001 Timisoara, Romania
| | - Francisc Péter
- Biocatalysis Group, Department of Applied Chemistry and Engineering of Organic and Natural Compounds, Faculty of Industrial Chemistry and Environmental Engineering, Politehnica University Timisoara, Carol Telbisz 6, 300001 Timisoara, Romania
- Research Institute for Renewable Energies, Politehnica University Timisoara, Gavril Muzicescu 138, 300501 Timisoara, Romania
| |
Collapse
|
6
|
Araújo ACD, Gomes JP, Silva FBD, Nunes JS, Santos FSD, Silva WPD, Ferreira JPDL, Queiroz AJDM, Figueirêdo RMFD, Lima GSD, Soares LADA, Rocha APT, Lima AGBD. Optimization of Extraction Method of Anthocyanins from Red Cabbage. Molecules 2023; 28:molecules28083549. [PMID: 37110783 PMCID: PMC10144143 DOI: 10.3390/molecules28083549] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2023] [Revised: 04/15/2023] [Accepted: 04/15/2023] [Indexed: 04/29/2023] Open
Abstract
Among the vegetables that stand out for their high concentration of anthocyanins, red cabbage appears as one of the most-used sources of these pigments in food production and it is considered a suitable raw material for the extraction of natural dye. Therefore, the objective was to carry out the production of natural extracts from red cabbage, under different conditions, varying the solvent, type of pre-treatment, pH range, and processing temperature during the concentration of the extracts. The anthocyanins were extracted from red cabbage using the following solvents: distilled water, 25% ethyl alcohol, and 70% ethyl alcohol. The raw material was divided into two groups, the first was subjected to a drying pre-treatment at 70 °C for 1 h and for the second group, the extraction was performed with the raw material in natura. Two pH ranges of 4.0 and 6.0 and extraction temperatures of 25 °C and 75 °C were used in the extracts, resulting in 24 formulations. The extracts obtained were analyzed for colorimetric parameters and anthocyanins. The results of anthocyanins show that the methodology that uses 25% alcohol, pH 4.0, and processing temperature of 25 °C produces a reddish extract and better results in the extraction, presenting average values of 191.37 mg/100 g of anthocyanins, being 74% higher compared to the highest values obtained in the other extracts where the same raw material was used and the solvents differed.
Collapse
Affiliation(s)
- Auryclennedy Calou de Araújo
- Center for Technology and Natural Resources, Academic Unit of Agricultural Engineering, Federal University of Campina Grande, Campina Grande 58429-900, Brazil
| | - Josivanda Palmeira Gomes
- Center for Technology and Natural Resources, Academic Unit of Agricultural Engineering, Federal University of Campina Grande, Campina Grande 58429-900, Brazil
| | - Francilânia Batista da Silva
- Center for Technology and Natural Resources, Academic Unit of Agricultural Engineering, Federal University of Campina Grande, Campina Grande 58429-900, Brazil
| | - Jarderlany Sousa Nunes
- Agroindustry Coordination, Federal Institute of Sertão Pernambucano, Ouricuri 56200-000, Brazil
| | - Francislaine Suelia Dos Santos
- Center for Technology and Natural Resources, Academic Unit of Agricultural Engineering, Federal University of Campina Grande, Campina Grande 58429-900, Brazil
| | - Wilton Pereira da Silva
- Center for Technology and Natural Resources, Academic Unit of Agricultural Engineering, Federal University of Campina Grande, Campina Grande 58429-900, Brazil
| | - João Paulo de Lima Ferreira
- Center for Technology and Natural Resources, Academic Unit of Agricultural Engineering, Federal University of Campina Grande, Campina Grande 58429-900, Brazil
| | - Alexandre José de Melo Queiroz
- Center for Technology and Natural Resources, Academic Unit of Agricultural Engineering, Federal University of Campina Grande, Campina Grande 58429-900, Brazil
| | - Rossana Maria Feitosa de Figueirêdo
- Center for Technology and Natural Resources, Academic Unit of Agricultural Engineering, Federal University of Campina Grande, Campina Grande 58429-900, Brazil
| | - Geovani Soares de Lima
- Center for Technology and Natural Resources, Academic Unit of Agricultural Engineering, Federal University of Campina Grande, Campina Grande 58429-900, Brazil
| | - Lauriane Almeida Dos Anjos Soares
- Agrifood Science and Technology Center, Academic Unit of Agricultural Sciences, Federal University of Campina Grande, Pombal 58840-000, Brazil
| | - Ana Paula Trindade Rocha
- Center for Technology and Natural Resources, Academic Unit of Agricultural Engineering, Federal University of Campina Grande, Campina Grande 58429-900, Brazil
| | - Antonio Gilson Barbosa de Lima
- Center for Technology and Natural Resources, Academic Unit of Agricultural Engineering, Federal University of Campina Grande, Campina Grande 58429-900, Brazil
| |
Collapse
|