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Xu Z, Li Y, Shen Y, Wang Y, Yu J, Xiang X, Yang L, He D. An Optimized Microwave-Assisted Extraction and Evaluation of Amino Acids Content and Nutritional Value in Chebulae fructus from Different Origins. Foods 2025; 14:1166. [PMID: 40238272 PMCID: PMC11988458 DOI: 10.3390/foods14071166] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2025] [Revised: 03/21/2025] [Accepted: 03/24/2025] [Indexed: 04/18/2025] Open
Abstract
The aim of this study is to establish a rapid and convenient microwave-assisted digestion method for sample pretreatment to evaluate amino acids in Chebulae fructus (CF). The microwave digestion method was optimized to extract amino acids from CF, and the differences in amino acids in CF from different origins and different processing states were analyzed and evaluated. The influences of digestion temperature, digestion time, and liquid-material ratio on extraction effect were investigated by sing factor test and response surface method (RSM), and the extraction conditions were optimized. The contents of 17 amino acids were determined by an automatic amino acid analyzer. The optimal digestion conditions were a digestion temperature of 150 °C, a digestion time of 18 min, and a liquid-material ratio of 65:1 (mL:g). Under these conditions, the total amino acid content of CF could reach 19.72 mg/g. CF from Lincang city of Yunnan province and unprocessed CF were considered to have higher nutritional value. The results of chemometric analysis showed that there were significant differences in the amino acid content in CF between Guangxi province, Dehong prefecture of Yunnan province, and Lincang city of Yunnan province, and six differential amino acids between the three origins were screened out. This study can provide references for the quality evaluation of the producing area, the extraction, and content research of amino acids of CF.
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Affiliation(s)
- Zhiqi Xu
- College of Pharmacy, Chongqing Medical University, Chongqing 400016, China; (Z.X.); (Y.S.); (Y.W.); (J.Y.); (X.X.)
| | - Yan Li
- Chongqing Key Laboratory of High Active Traditional Chinese Drug Delivery System, Chongqing Medical and Pharmaceutical College, Chongqing 401331, China;
| | - Yuan Shen
- College of Pharmacy, Chongqing Medical University, Chongqing 400016, China; (Z.X.); (Y.S.); (Y.W.); (J.Y.); (X.X.)
| | - Yiwu Wang
- College of Pharmacy, Chongqing Medical University, Chongqing 400016, China; (Z.X.); (Y.S.); (Y.W.); (J.Y.); (X.X.)
| | - Jialing Yu
- College of Pharmacy, Chongqing Medical University, Chongqing 400016, China; (Z.X.); (Y.S.); (Y.W.); (J.Y.); (X.X.)
| | - Xinxin Xiang
- College of Pharmacy, Chongqing Medical University, Chongqing 400016, China; (Z.X.); (Y.S.); (Y.W.); (J.Y.); (X.X.)
| | - Lin Yang
- Chongqing Key Laboratory of High Active Traditional Chinese Drug Delivery System, Chongqing Medical and Pharmaceutical College, Chongqing 401331, China;
| | - Dan He
- College of Pharmacy, Chongqing Medical University, Chongqing 400016, China; (Z.X.); (Y.S.); (Y.W.); (J.Y.); (X.X.)
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Cao X, Liu H, Yang M, Mao K, Wang X, Chen Z, Ran M, Hao L. Evaluation of the nutritional quality of yeast protein in comparison to animal and plant proteins using growing rats and INFOGEST model. Food Chem 2025; 463:141178. [PMID: 39303477 DOI: 10.1016/j.foodchem.2024.141178] [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: 02/23/2024] [Revised: 08/06/2024] [Accepted: 09/05/2024] [Indexed: 09/22/2024]
Abstract
Yeast, identified as a microorganism, boasts a considerable protein content, positioning yeast protein as a highly promising alternative in the quest for sustainable protein sources. The primary aim of this study is to evaluate the protein quality of yeast protein and compare it with animal proteins (whey concentrate/isolate proteins) and plant proteins (soy, wheat, pea proteins). Notably, yeast protein exhibits the highest ratio of indispensable/dispensable amino acids (IAAs/DAAs, 0.91). However, in both in vivo and in vitro digestion experiments, yeast protein demonstrated lower true protein digestibility (TPD) and true ileal digestibility (TID) compared to other proteins. Despite this, the yeast protein's amino acid score (AAS, 1.37 for >3 years), protein digestibility-corrected amino acid score (PDCAAS, 100 % for >3 years), and digestibility-corrected amino acid score (DIAAS, 82.42 % for >3 years) of yeast protein surpassed those of plant proteins, yet remained lower than animal proteins primarily due to its lower digestibility.
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Affiliation(s)
- Xin Cao
- Department of Nutrition and Food Hygiene, Hubei Key Laboratory of Food Nutrition and Safety, Tongji Medical College, Huazhong University of Science and Technology, Hangkong Road 13, Wuhan 430030, China; Department of Nutrition and Food Hygiene, MOE Key Lab of Environment and Health, School of Public Health, Tongji Medical College, Huazhong University of Science and Technology, Hangkong Road 13, Wuhan 430030, China
| | - Hongjuan Liu
- Department of Nutrition and Food Hygiene, Hubei Key Laboratory of Food Nutrition and Safety, Tongji Medical College, Huazhong University of Science and Technology, Hangkong Road 13, Wuhan 430030, China; Department of Nutrition and Food Hygiene, MOE Key Lab of Environment and Health, School of Public Health, Tongji Medical College, Huazhong University of Science and Technology, Hangkong Road 13, Wuhan 430030, China
| | - Miao Yang
- Department of Nutrition and Food Hygiene, Hubei Key Laboratory of Food Nutrition and Safety, Tongji Medical College, Huazhong University of Science and Technology, Hangkong Road 13, Wuhan 430030, China; Department of Nutrition and Food Hygiene, MOE Key Lab of Environment and Health, School of Public Health, Tongji Medical College, Huazhong University of Science and Technology, Hangkong Road 13, Wuhan 430030, China
| | - Kanmin Mao
- Department of Nutrition and Food Hygiene, Hubei Key Laboratory of Food Nutrition and Safety, Tongji Medical College, Huazhong University of Science and Technology, Hangkong Road 13, Wuhan 430030, China; Department of Nutrition and Food Hygiene, MOE Key Lab of Environment and Health, School of Public Health, Tongji Medical College, Huazhong University of Science and Technology, Hangkong Road 13, Wuhan 430030, China
| | - Xinzheng Wang
- Department of Nutrition and Food Hygiene, Hubei Key Laboratory of Food Nutrition and Safety, Tongji Medical College, Huazhong University of Science and Technology, Hangkong Road 13, Wuhan 430030, China; Department of Nutrition and Food Hygiene, MOE Key Lab of Environment and Health, School of Public Health, Tongji Medical College, Huazhong University of Science and Technology, Hangkong Road 13, Wuhan 430030, China
| | - Ziyu Chen
- Department of Nutrition and Food Hygiene, Hubei Key Laboratory of Food Nutrition and Safety, Tongji Medical College, Huazhong University of Science and Technology, Hangkong Road 13, Wuhan 430030, China; Department of Nutrition and Food Hygiene, MOE Key Lab of Environment and Health, School of Public Health, Tongji Medical College, Huazhong University of Science and Technology, Hangkong Road 13, Wuhan 430030, China
| | - Mingqi Ran
- Department of Nutrition and Food Hygiene, Hubei Key Laboratory of Food Nutrition and Safety, Tongji Medical College, Huazhong University of Science and Technology, Hangkong Road 13, Wuhan 430030, China; Department of Nutrition and Food Hygiene, MOE Key Lab of Environment and Health, School of Public Health, Tongji Medical College, Huazhong University of Science and Technology, Hangkong Road 13, Wuhan 430030, China
| | - Liping Hao
- Department of Nutrition and Food Hygiene, Hubei Key Laboratory of Food Nutrition and Safety, Tongji Medical College, Huazhong University of Science and Technology, Hangkong Road 13, Wuhan 430030, China; Department of Nutrition and Food Hygiene, MOE Key Lab of Environment and Health, School of Public Health, Tongji Medical College, Huazhong University of Science and Technology, Hangkong Road 13, Wuhan 430030, China.
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