A new kinetic model of ultrasound-assisted extraction of polysaccharides from Chinese chive

Response Surface Optimization for Water-Assisted Extraction of Two Saponins from Paris polyphylla var. yunnanensis Leaves

The process of extracting polyphyllin II and polyphyllin VII by water-assisted extraction was established and optimized in this study. Response surface methodology was used to establish a prediction model to optimize the extraction conditions. Based on the one-way test, the Box-Behnken design with three factors and three levels was used for the experimental program, and the composition analysis was carried out by high-performance liquid chromatography (HPLC). The optimal extraction conditions for polyphyllin II and polyphyllin VII were as follows: extraction time of 57 and 21 min, extraction temperature of 36 and 32 °C, solid-to-liquid ratio of 1:10 and 1:5 g/mL, respectively, and the yields of polyphyllin II and polyphyllin VII were 1.895 and 5.010%, which was similar to the predicted value of 1.835 and 4.979%. The results of the ANOVA showed that the model fit was good, and the Box-Behnken response surface method could optimize the water-assisted extraction of saponins from the leaves of Paris polyphylla var. yunnanensis. This study provides a theoretical basis for the application of polyphyllin II and polyphyllin VII in pharmaceutical production.

Effects of extraction methods on the structure and functional properties of soluble dietary fiber from blue honeysuckle (Lonicera caerulea L.) berry

The work within this study aimed to investigate and compare the effects of compound enzyme extraction (CE), ultrasonic chemical extraction (UC) and combined fermentation extraction (CF) on the physicochemical properties, microstructure, and functional properties of soluble dietary fiber (SDF) extracted from blue honeysuckle berries. The results showed that CE-SDF had higher crystallinity (32.41%). UC-SDF had the highest yield (13.32 ± 0.80 g/100 g). CF-SDF had the maximum inhibition of α-amylase (50.82 ± 0.76%) and α-glucosidase (54.87 ± 1.25%). The in vitro hypoglycemic activity of the three SDFs was observed in the order of CF > CE > UC. Meanwhile, the purity of SDF had a strong positive correlation with its antioxidant and in vitro hypoglycemic capacities. The crystallinity of SDF was found to be positively correlated with its molecular weight and thermal properties. Additionally, the sugar composition of SDF was found to be an important factor affecting its biological activity.

Ultrasound-assisted extraction of emodin from Rheum officinale Baill and its antibacterial mechanism against Streptococcus suis based on CcpA

Emodin was extracted from Rheum officinale Baill by ultrasound-assisted extraction (UAE), and ethanol was chosen as the suitable solvent through SEM and molecular dynamic simulation. Under the optimum conditions (power 541 W, time 23 min, liquid to material ratio 13:1 mL/g, ethanol concentration 83 %) predicted by RSM, the yield of emodin was 2.18 ± 0.11 mg/g. Moreover, ultrasound power and time displayed the significant effects on the extraction process. Extracting dynamics analysis indicated that the extraction process of emodin by UAE conformed to Fick's second diffusion law. The results of antibacterial experiments suggested that emodin can damage cell membrane and inhibit the expression of cps2A, sao, mrp, epf, neu and the hemolytic activity of S. suis. Biolayer interferometry and FT-IR multi-peak fitting assays demonstrated that emodin induced a secondary conformational shift in CcpA. Molecular docking and molecular dynamics confirmed that emodin bound to CcpA through hydrogen bonding (ALA248, GLU249, GLY129 and ASN196) and π-π T-shaped interaction (TYR225 and TYR130), and the mutation of amino acid residues affected the affinity of CcpA to emodin. Therefore, emodin inhibited the sugar utilization of S. suis through binding to CcpA, and CcpA may be a potential target to inhibit the growth of S. suis.

Efficacy of Using Bacillus subtilis Enzyme as a Caffeine Level Reducer in Cascara Robusta Coffee (Coffea canephora L.)

<b>Background and Objective:</b> An increase in the consumption of robusta coffee resulted in an increase in waste from coffee, one of the coffee wastes, namely coffee bean skins or cascara. Robusta coffee cascara contains 1-1.3 g of caffeine which causes side effects, such as insomnia and seizures etc. So this research aims to reduce the caffeine content in cascara by using <i>Bacillus subtilis</i>. Using optimum conditions and capabilities. <b>Materials and Methods:</b> The experiment was conducted from May to August, 2022 in the Pharmacy Laboratory, Faculty of Mathematics and Natural Sciences, Universitas Pakuan, Indonesia. Before optimizing, cascara was extracted using the ultrasonic assisted extraction (UAE) method, validated by the High-Performance Liquid Chromatography (HPLC) method to determine caffeine content and a paired sample t-test was performed using Statistical Package for the Social Sciences (SPSS). <b>Results:</b> It showed that in validating the HPLC method, the wavelength of caffeine in cascara was 272 nm. The mobile phase was a mixture of methanol-water (adjust orthophosphate). The pH (2.4) (45:55), obtained the optimum decaffeination conditions at the concentration of bacteria <i>Bacillus subtilis</i> 6% and a long incubation time of 24 hrs resulted in a decrease in caffeine content of 51.3843±0.2503%. <b>Conclusion:</b> The results of the paired sample t-test indicate that the concentration of bacteria <i>Bacillus subtilis</i> and incubation time significantly influence caffeine levels.

Effect of Different Vegetable Oils on the Flavor of Fried Green Onion (Allium fistulosum L.) Oil

The flavor of fried green onion oil (Allium fistulosum L.) is widely applied and popular in Chinese cuisine. This work aimed to explore the effects of different varieties of vegetable oils on the flavor profile generation of fried green onion oil. The volatile flavor components of seven different kinds of fried green onion oils, i.e., soybean oil, palm oil, olive oil, corn oil, sunflower oil, camellia oil, and colza oil, were identified and analyzed by sensory analysis, gas chromatography–mass spectrometry (GC-MS) and electronic nose. The results showed that sensory analysis and electronic nose were accepted to detect the odor diversities of different kinds of fried green onion oil sensitively. A total of 103 volatile flavor components were identified positively, and the key aromas included aldehydes and sulfur-containing compounds that correlated highly with green grass, oily, pungent and shallot scent attributes. Meanwhile, fatty acid compositions showed that there were no significant changes in the types of fatty acids before and after frying, but the relative content was not different. Accordingly, the unsaturated fatty acids (UFA, C18:1, C18:2, C18:3, and C20:1) had a significant influence on the flavor of frying oil, which was peculiarly prone to oxidation and heat degradation reactions. These results provided a theoretical basis for further application of fried onion flavor in the food industry.

Effect of Frying Process on the Flavor Variations of Allium Plants

The Allium plant is widely used in cuisines around the world for its characteristic flavor. The general profile of the plant changes a lot and presents quite different smells after the frying process. In this work, five Allium plants and their fried oils were compared to find out how the frying process impacts the general flavor profile. The results of sensory analysis indicated that the frying process could substantially increase the flavor acceptability of fresh Allium plants. Meanwhile, according to gas chromatography-mass spectrometry (GC-MS) analysis, fewer volatile compounds were detected in fresh Allium plants than in their fried oils. Furthermore, contents of nitrogen-containing compounds (ranging from 0.17 μg/g to 268.97 μg/g), aldehydes (ranging from 71.82 μg/g to 1164.84 μg/g), and lactones (ranging from 0 μg/g to 12.38 μg/g) increased significantly. In addition, more aroma-active substances were identified in the fried Allium oils revealed by gas chromatography-olfactometry (GC-O) analysis. Sulfur-containing compounds were the most abundant in fresh Allium plants, whereas nitrogen-containing compounds dominated in fried oils. The thermal degradation of sugars, amino acids and lipids as well as interactions between carbohydrates, proteins, and fats during the frying process were thought to be the main contributors to these variations. Therefore, this research provides a theoretical basis for the quality control of onion oil flavor and promotes the further development of the onion plant industry. Consequently, the research provided a theoretical basis for the quality control of Allium oils' flavor and promoted the further development of Allium plant industries.

Moderate Salinity of Nutrient Solution Improved the Nutritional Quality and Flavor of Hydroponic Chinese Chives (Allium tuberosum Rottler)

Sodium chloride (NaCl), as a eustressor, can trigger relevant pathways to cause plants to produce a series of metabolites, thus improving the quality of crops to a certain extent. However, there are few reports on the improvement of nutrient quality and flavor of hydroponic Chinese chives (Allium tuberosum Rottler) by sodium chloride. In this study, five NaCl concentrations were used to investigate the dose-dependent effects on growth, nutritional quality and flavor in Chinese chives. The results show that 10 mM NaCl had no significant effect on the growth of Chinese chives, but significantly decreased the nitrate content by 40% compared with 0 mM NaCl treatment, and the content of soluble protein and vitamin C was increased by 3.6% and 2.1%, respectively. In addition, a total of 75 volatile compounds were identified among five treatments using headspace solid-phase microextraction gas chromatography/mass spectrometry (HS-SPME/GC-MS). Compared with the 0 mM NaCl treatment, 10 mM NaCl had the greatest effect on the quantity and content of volatile compounds, with the total content increased by 27.8%. Furthermore, according to the odor activity values (OAVs) and odor description, there were 14 major aroma-active compounds (OAVs > 1) in Chinese chives. The “garlic and onion” odor was the strongest among the eight categories of aromas, and its highest value was observed in the 10 mM NaCl treatment (OAVs = 794).Taken together, adding 10 mM NaCl to the nutrient solution could improve the nutritional quality and flavor of Chinese chives without affecting their normal growth.

Simultaneous extraction and preliminary purification of polyphenols from grape pomace using an aqueous two-phase system exposed to ultrasound irradiation: Process characterization and simulation

In this study, an ultrasound-assisted aqueous two-phase (ATP) extraction method was used for the extraction and purification of phenolic compounds from grape pomace. The effect of acoustic energy densities (AED, 41.1, 63.5, 96.1, 111.2 W/L) and temperatures (20, 30, 40°C) on the yield of phenolics was investigated. An artificial neural network (ANN) was successfully used to correlate the extraction parameters with phenolic yield. Then, a diffusion model based on Fick's second law was used to model the mass transfer process during ultrasound-assisted ATP extraction and evaluate the effective diffusion coefficient of phenolics. The results revealed the increase in AED, and the temperature increased the effective diffusivity of phenolics. The HPLC analysis of anthocyanins and flavonols showed that ultrasound significantly increased the extraction yield of anthocyanins compared with the traditional method. High amounts of rutin and myricetin were recovered using the ATPS systems. Sugars were mainly distributed in the bottom phase, whereas phenolics were located in the top phase. Conclusively, ultrasound-assisted aqueous two-phase (ATP) extraction can be used as an effective method to achieve the simultaneous separation and preliminary purification of phenolics from grape pomace.

Polysaccharide from Hemerocallis citrina Borani by subcritical water with different temperatures and investigation of its physicochemical properties and antioxidant activity

Hemerocallis citrina Borani as a low-cost vegetable, has various health benefits. However, the industry of H. citrina Borani is in the state of primary processing, with poor economic benefits. This study aimed to investigate the physicochemical properties, and the antioxidant activity of H. citrina Borani polysaccharide (HCBP) using subcritical water extraction (SWE) at different temperatures, to expand the value of H. citrina Borani. HCBP mainly composed of nine monosaccharides (glucose, galactose, rhamnose, fucose, mannose, arabinose, xylose, galacturonic acid, and glucuronic acid), among which the content of neutral sugar was higher and uronic acid was lower. HCBP contained glycosidic bond of β-configurations and trace quantities protein. The molecular weight of HCBP decreased with increasing temperature. Shear thinning occurred in HCBP with the increase of shear rate (0.01-1 s^-1), and the apparent viscosity of HCBP decreased at higher temperature (150-160°C) with the increase continuously of shear rate (1-10 s^-1), but almost remained constant at lower temperature (130-140°C). Scanning electron microscope showed that HCBP had rough surface, loose structure, obvious particle gap, and irregular shape. In addition, HCBP extracted at 160°C had strong FRAP activity, and HCBP extracted at 130 and 140°C had better ABTS radical scavenging activity. This study suggests that HCBP extracted by SWE could provide a cheap raw material as food thickening agent and natural antioxidants.

Polysaccharide from Hemerocallis citrina Borani by subcritical water: Bioactivity, purification, characterization, and anti-diabetic effects in T2DM rats

Hemerocallis citrina Borani (daylily) has various health benefits. However, the structural characterization and hypoglycemic effects of its polysaccharide remain unclear. Here, we first report for the first time, the effects of subcritical water extraction temperature on bioactivity of Hemerocallis citrina Borani polysaccharide (HCBP). HCBP extracted at 160 °C had better scavenging ability of free-radical and pancreatic lipase inhibition. This study aimed to investigate the structural characterization and anti-diabetic effects of aforementioned HCBP. HCBP was separated into three fractions using a DEAE-Sepharose Fast Flow. HCBP-1 was the major component with lower molecular weight, HCBP-2 was the least abundant component, HCBP-3 was the component with higher uronic acid and molecular weight. HCBP treatment significantly decreased the concentrations of fasting blood glucose, insulin, total cholesterol, triglyceride, and low density lipoprotein, as well as improved glucose intolerance and insulin resistance in type 2 diabetes mellitus (T2DM) rats. HCBP also protected the kidneys and pancreatic organs by histopathology and immunohistochemical analyses in T2DM rats. In addition, HCBP significantly increased the antioxidant enzymes activities and decreased the level of malonaldehyde to alleviated the oxidative stress injury. The results indicate HCBP extracted by subcritical water is promising functional food ingredients and could be used in T2DM treatment.

Organic removal from coal-to-chemical brine by a multistage system of adsorption-regeneration and electrochemically driven UV/chlorine processes

Treatment of coal-to-gas brine (CGB) is a great challenge since it contains elevated inorganic salts and a high level of toxic and bio-accumulative organics. In this study, CGB treatment was conducted by adsorptionregeneration and electrochemically driven UV/chlorine (E-UV/Cl₂) processes. LS-109D macroporous resin was optimal adsorbent primarily due to unique pore structure, which preferably adsorbed the aromatic fluorescent components with quenching Cl∙ effect and low molecular weight acids recalcitrant to ∙OH. The E-UV/Cl₂ process outperformed the UV photolysis process and electrochemical advanced oxidation processes (EAOPs) for oxidation of organic compounds due to its full utilization of Cl^- in CGB to produce highly active oxidation agents. Thanks to the synergy between process units in organic matter removal, dissolved organic carbon (DOC) of CGB was reduced from 163.41 mg/L to 26.58 mg/L by the multistage system. Furthermore, the CGB with characteristics of high fluorescence and molecular weight (MW) distribution was converted to effluent with low fluorescence and MW distribution. The exhausted LS-109D was regenerated by ultrasound-assisted hot water elution at 363 K. After pretreated by ozonation, the eluate can be easily treated by biological process. The study suggests that the multistage system can provide an effective treatment option for removing organics from CGB.

Effect of Methyl Jasmonate Treatment on Primary and Secondary Metabolites and Antioxidant Capacity of the Substrate and Hydroponically Grown Chinese Chives

Hydroponic culture has become a commercial planting model for leafy vegetables, herbs, and other plants with medicinal value. Methyl jasmonate (MeJA) is involved in primary and secondary plant metabolism; moreover, it regulates plant bioactive compounds and enhances the nutritional and medicinal value of plants. We performed targeted metabolomic analysis of the primary and secondary metabolites in substrate-grown and hydroponic Chinese chive leaves sprayed with MeJA (0, 300, 500, and 800 μM). Using ultra-performance liquid chromatography (UPLC), UPLC tandem mass spectrometry, and chemometric tools, and analyzed the antioxidant activity of these plants. We identified the biomarkers of amino acids (serine, proline, lysine, and arginine) and phenolic compounds (4-coumaric acid and protocatechuic acid) using chemometric tools to distinguish between substrate-grown and hydroponic Chinese chives treated with MeJA. MeJA (500 μM) treatment significantly increased the total sugar and amino acid (essential and non-essential amino acids and sulfur-containing amino acids) contents of hydroponically grown Chinese chives. However, the changes in total sugar and amino acid contents in Chinese chive grown in substrates showed the opposite trend. The organic acid content of hydroponically grown Chinese chives treated with MeJA decreased significantly, whereas that of substrate-grown plants treated with 300 μM MeJA increased significantly. Further, MeJA treatment significantly increased the phenolic content of substrate-grown Chinese chives. Treatment with 800 μM MeJA significantly increased the carotenoid content of substrate-grown Chinese chives and the phenolic content of hydroponic Chinese chives. In addition, the 500 μM MeJA treatment significantly increased the antioxidant activity of Chinese chives in both substrate-grown and hydroponic cultures, and promoted the accumulation of nutrients and bioactive substances. This treatment also improved the flavor quality of these plants and their nutritional and medicinal value. Thus, the results suggested that MeJA-treated plants could be used as value-added horticultural products.

Optimization of Headspace Solid-Phase Micro-Extraction Conditions (HS-SPME) and Identification of Major Volatile Aroma-Active Compounds in Chinese Chive (Allium tuberosum Rottler)

In order to rapidly and precisely identify the volatile compounds in Chinese chive (Allium tuberosum Rottler), seven key parameters of headspace solid-phase micro-extraction conditions (HS-SPME) from Chinese chive were optimized. A total of 59 volatile compounds were identified by using the optimized method, including 28 ethers, 15 aldehydes, 6 alcohols, 5 ketones, 2 hydrocarbons, 1 ester, and 2 phenols. Ethers are the most abundant, especially dimethyl trisulfide (10,623.30 μg/kg). By calculating the odor activity values (OAVs), 11 volatile compounds were identified as the major aroma-active compounds of Chinese chive. From the analysis of the composition of Chinese chive aroma, the “garlic and onion” odor (OAV = 2361.09) showed an absolute predominance over the other 5 categories of aroma. The results of this study elucidated the main sources of Chinese chive aroma from a chemical point of view and provided the theoretical basis for improving the flavor quality of Chinese chive.

Recent advances in research on Allium plants: functional ingredients, physiological activities, and applications in agricultural and food sciences

Fruits and vegetables (FVs) have long been a major source of nutrients and dietary phytochemicals with outstanding physiological properties that are essential for protecting humans from chronic diseases. Moreover, the growing demand of consumers for nutritious and healthy foods is greatly promoting the increased intake of FVs. Allium (Alliaceae) is a perennial bulb plant genus of the Liliaceae family. They are customarily utilized as vegetable, medicinal, and ornamental plants and have an important role in agriculture, aquaculture, and the pharmaceutical industry. Allium plants produce abundant secondary metabolites, such as organosulfur compounds, flavonoids, phenols, saponins, alkaloids, and polysaccharides. Accordingly, Allium plants possess a variety of nutritional, biological, and health-promoting properties, including antimicrobial, antioxidant, antitumor, immunoregulatory, antidiabetic, and anti-inflammatory effects. This review aims to highlight the advances in the research on the bioactive components, physiological activities and clinical trials, toxicological assessment for safety, and applications of different Allium plants. It also aims to cover the direction of future research on the Allium genus. This review is expected to provide theoretical reference for the comprehensive development and utilization of Allium plants in the fields of functional foods, medicine, and cosmetics.

Residue, Dissipation Pattern, and Dietary Risk Assessment of Imidacloprid in Chinese Chives

The demand for Chinese chives is growing as they are also rich in vitamins, fiber, and sulfur nutrients. Chinese chives should be sprayed with imidacloprid to control pests and diseases to safeguard their yield and to meet the demands of East Asian consumers for Chinese chives. Overspraying of imidacloprid can lead to residues in Chinese chives, posing a severe risk to human health. To reduce the harmful effects of imidacloprid residues on humans, we investigated the imidacloprid dissipation pattern and the final residue on Chinese chives using the quick, easy, cheap, effective, rugged, and safe (QuEChERS) method combined with liquid chromatography-tandem mass spectrometry (LC-MS/MS). Good linearity (R²= 0.9988), accuracy (expressed as recovery % of 78.34–91.17%), precision [expressed as relative SDs (RSDs) of 0.48–6.43%], and sensitivity [a limit of quantification (LOQ) ≤ 8.07 × 10⁴ mg/kg] were achieved. The dissipation dynamics were consistent with the first-order kinetics, with a half-life of 2.92 days. The final residual levels on Chinese chives were 0.00923–0.166 mg/kg, which is lower than the maximum residue limits (MRLs) of 1 mg/kg for imidacloprid on Chinese chives. A risk assessment index of <1 indicates that Chinese chives are safe for consumption.

Effects of Preharvest Methyl Jasmonate and Salicylic Acid Treatments on Growth, Quality, Volatile Components, and Antioxidant Systems of Chinese Chives

Methyl jasmonate (MeJA) and salicylic acid (SA) regulate the production of biologically active compounds in plants and stimulate the accumulation of plant aromatic substances. However, the underlying mechanisms of how MeJA and SA influence characteristic flavor compounds and the antioxidant activity of vegetables are poorly understood. Five MeJA and SA concentrations were used to investigate the dose-dependent effects of these phytohormones on the dry and fresh weight; chlorophyll abundance; the contents of vitamin C, soluble protein, and sugar, nitrate, total phenols, flavonoids, volatile components, and enzymatically produced pyruvic acid; and antioxidant activity in Chinese chive. We found that MeJA and SA at concentrations of 500 and 150 μM, respectively, significantly increased the levels of total chlorophyll, phenols and flavonoids, vitamin C, and volatile components and significantly reduced the accumulation of nitrate. In addition, compared with the control, 500 μM of MeJA significantly increased the soluble sugar and protein content, and 150 μM SA significantly increased the dry and fresh weight of Chinese chive. Furthermore, these concentrations of MeJA and SA significantly increased the enzymatic pyruvate content and the amount of sulfide and aromatic volatile compounds and improved the characteristic flavor compounds. The 2,2-diphenyl-1-picrylhydrazyl radical scavenging capacity, Trolox-equivalent antioxidant capacity, and ferric-reducing antioxidant capacity were significantly improved after a preharvest treatment with 500 μM MeJA and 150 μM SA, which could improve the antioxidant activity, thus improving the postharvest quality and preservation characteristics of Chinese chives. Taken together, a preharvest treatment with 500 μM MeJA and 150 μM SA is optimal to improve the growth, quality, antioxidant activity, and flavor of Chinese chive, thereby enhancing its commercial value.

Variations in the structural and functional properties of flaxseed gum from six different flaxseed cultivars

Although flaxseed gum (FG) has been widely studied, the differences in its structure and function with respect to various flaxseed cultivars remain unclear. In this study, our objective was to examine the differences between FG samples obtained from different flaxseed cultivars based on their structural and functional properties. Specifically, FG samples from the different cultivars were extracted via hot water extraction followed by ethanol precipitation. Thereafter, they were analyzed via zeta potential measurements, Fourier-transform infrared (FTIR) spectroscopy, X-ray diffractometry (XRD), and scanning electron microscopy (SEM). The results demonstrated that the different cultivars showed significantly different FG yields (p < .05; range, 5.83%-7.36%). Further, the FTIR spectra of the FG samples were slightly different but showed typical polysaccharide absorption peaks. Furthermore, the XRD patterns obtained predominantly showed an amorphous region and a small crystalline region, while the SEM images obtained at 1,000× magnification revealed that the samples had smooth and irregular surfaces, with a scaly structure. However, at 20,000× magnification, the FG samples showed slight structural differences. Additionally, the zeta potentials of the FG samples (range, -19.4 to -30.6 mV; p < .05) were cultivar-dependent and indicated the presence of negatively charged macromolecules. This implies that the FG samples from the different cultivars show diverse structural properties. Our findings not only provide useful information regarding FG samples extracted from different cultivars but also serve as a theoretical basis for the application of FG in food processing.

Extraction kinetics, physicochemical properties and immunomodulatory activity of the novel continuous phase transition extraction of polysaccharides from Ganoderma lucidum

Ganoderma lucidum polysaccharides (GLP) possess remarkable bioactivity and have been studied widely. However, the application of new technologies in the polysaccharide extraction has not been investigated. Herein, a novel continuous phase transition extraction (CPTE) technology was applied for the extraction of polysaccharides from Ganoderma lucidum. The extraction kinetics, physicochemical properties and immunomodulatory activity of GLP were evaluated. The kinetics results showed that the extraction process could be fitted to a two-site kinetic model due to the high R² values in the range of 0.9939-0.9999. Polysaccharides extracted by different technologies showed that GLP yield by CPTE could be significantly improved, which was 3.34 times and 2.68 times that of hot water and ultrasonic-assisted extraction, respectively. Molecular weight distribution analysis indicated that high molecular mass polysaccharide proportion by CPTE was the highest among the three extraction methods, which was 2.03 times and 3.41 times as much as that of the hot water and ultrasonic-assisted extraction. Morphology analysis showed that CPTE treatment caused disruption of most of the cells and effective release of intracellular components, implying that CPTE was beneficial to extract polysaccharides. Furthermore, the immunomodulatory assays demonstrated that GLP significantly enhanced the proliferation and production of NO, TNF-α and IL-6 in macrophages. Therefore, CPTE was more effective for extracting polysaccharides from Ganoderma lucidum than the common extraction.

Influence of different extraction techniques on recovery, purity, antioxidant activities, and microstructure of flaxseed gum

Four extraction techniques (that is, hot water extraction [HWE], alkaline-acidic extraction [AAE], ultrasound assisted extraction [UAE], and microwave assisted extraction [MAE]) were compared for flaxseed gum extraction and their influence on the yield, purity, structural characterization (monosaccharide composition, molecular weight distribution, and microstructure by transmission electron microscope), and antioxidant activity (in terms of scavenging ability of 2,2-diphenyl-1-picrylhydrazyl [DPPH], 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid [ABTS], and reducing power) was investigated. The HWE achieved higher yield (8.96%) than UAE (7.84%) followed by MAE (7.01%) and AAE (6.44%). Moreover, the four flaxseed gum (FSG) samples exhibited the identical monosaccharide composition, but slight difference was observed in the content, whereas the molecular weight ratios exhibited significant difference. All samples displayed concentration-dependent manner for all antioxidant assays. UAE-FSG showed significant higher scavenging ability on DPPH free radical, ABTS free radical, reducing power, and β-carotene bleaching assay followed by HWE-FSG, MAE-FSG, and AAE-FSG. Overall results showed that UAE was favorable to the purity of FSG, whereas HWE was more advantageous to improve the extraction yield and facile as it requires no special equipment. PRACTICAL APPLICATION: Extraction methods directly affect the recovery and purity of the extracted compound. Thus, this study could help in selection of appropriate extraction method for FSG. The results suggested that FSG possesses potential healthcare application in food industry because of their nutrition composition and antioxidant activities, and thus, it can be used for formulation of functional food as a natural antioxidant agent.

Extraction kinetics, thermodynamics, rheological properties and anti-BVDV activity of the hot water assisted extraction of Glycyrrhiza polysaccharide

The extraction kinetics and thermodynamic parameters of Glycyrrhiza polysaccharide (GP) were studied, and its rheological properties and antiviral activity were evaluated. The results showed that the extraction process could be fitted to Fick's second law of diffusion. The optimum concentration (97.62 mg mL^-1) was obtained at a solid-liquid ratio of 1 : 15, (g mL^-1), an extraction time of 120 min and an extraction temperature of 80 °C. The whole extraction process was spontaneous and endothermic. GP was shown to be an acid glycoprotein with a complex structure using high performance liquid chromatography (HPLC), circular dichroism (CD) and Fourier-transform infrared spectroscopy (FT-IR). A study of its rheological properties showed that GP has the characteristics of a typical non-Newtonian pseudoplastic fluid and that its viscosity could be significantly affected by temperature, pH and the presence of other ions. Branched and soft fiber structures with irregular molecular aggregation were observed by scanning electron microscopy (SEM) and atomic force microscopy (AFM). Moreover, GP showed good inhibitory activity against bovine viral diarrhea virus (BVDV) via the regulation of the relative expression levels of the IRF-1 and IRF-3 genes in MDBK cells. This activity was found to be dependent on the physicochemical and structural properties of GP. These findings imply that GP can be considered as a natural source of active material for the prevention of viral disease.

Ultrasound-assisted extraction of phenolic compounds from avocado leaves (Persea americana Mill. var. Drymifolia): optimization and modeling

Ultrasonic-assisted extraction (UAE) was performed to extract the total phenolic compounds from avocado (Persea americana Mill. var. Drymifolia; Lauraceae) leaves with different electric powers (UAE 0%, UAE 60%, and UAE 100%) and extraction times. Ultrasonic extraction parameters were optimized by using a mathematical model made by stepwise regression (SWR) for the determination of the maximum total phenolic content (TPC) and their antioxidant activity. Moreover, TPC extraction was modeled applying heterogeneous models to elucidate the involved mechanisms phenomena that determine the extraction rates. Optimization results found that the maximum value of TPC reached 48,732 mg GAE/100 g D.M. at 84.5% electric power and 29.7 min of extraction, which was superior to 0% electric power UAE. It was also found that the ultrasound causes the degradation of phenolic compounds, whereas the final extraction yield of TPC increases and their antioxidant activity decreased with the increase of ultrasound electric power. Proposed models gave a satisfactory quality of fit data using a second-order reaction for the degradation kinetics of TPC under ultrasound application. The estimated effective diffusivity values were in a range from 1.3889 × 10−11 m2/s to 2.2128 × 10−11 m2/s for the UAE 0% and UAE 100%, respectively. UAE significantly increased the extraction yield through the enhancement of the effective diffusivity, demonstrating that it is a promising technology to extract phenolic substances from avocado leaves.

Flavor formation in frying process of green onion (Allium fistulosum L.) deep-fried oil

Fried allium oil has been widely used in traditional Chinese home cooking and recently has grown in popularity in the food manufacturing industry. Thus, physical and chemical changes during frying process were measured to investigate the flavor formation mechanism in green onion (Allium fistulosum L.) deep-fried oil. With the increase of the oil temperature, important variations took place when the temperature rose above 140 °C during the whole frying process. A detailed study of these changes was made from both macro and micro aspects. From a macro perspective, sensory attributes including burnt, fried, oily, cooked vegetable and salty were strengthened. Meanwhile, the reference points of the oil samples on the fingerprint chart were distinguishable from others by electronic nose. In addition, contents of furans and furanones, sulfur-containing compounds, aldehydes and alcohols increased sharply according to SAFE-GC-MS analysis from a microscopic point of view, and contents of unsaturated fatty acids dropped remarkably while the saturated ones increased. These changes were considered to be caused by interactions between carbohydrates, proteins and fats in the deep-fried system and thermo degradations of sugars, amino acids and fats. The results indicated that the stage, when frying at temperatures ranging from 140 °C to 165 °C, was the most significant period for the flavor formation of the deep-fried oil.

Isolation and identification of nucleosides/nucleotides raising testosterone and NO levels of mice serum from Chinese chive (Allium tuberosum) leaves

Our previous study found that Chinese chive could significantly (p < 0.01) raise testosterone and nitric oxide (NO) levels in mice serum. However, the specific functional components of this traditional remedy are still unknown. In order to isolate and identify the active constituents from Chinese chive for enhancing testosterone and NO levels, the Chinese chive leaves were extracted by petroleum ether, ethyl acetate, n-butanol and water respectively. Results indicated that the n-butanol extract had a significant effect on NO and testosterone blood levels. Subsequently, n-butanol extract was further isolated by D101 macroporous adsorption and eluted with 50% ethanol and then isolated by Sephadex LH-20 and preparative high-performance liquid chromatography to obtain nucleosides. The fraction eluted with 70% ethanol was further isolated by RP-18 and pre-HPLC to obtain nucleotides. Four novel compounds were identified, and their effects on testosterone and NO levels of male mice were evaluated. Results showed that nucleotides, especially the adenosine in Chinese chive leaves, increased serum testosterone and NO levels in male mice, which had not been reported before. This finding might bring into perspective the treatment strategy for those doctors who treat hormone deficiencies, and might be suitable for using in functional food.

In vitro and in vivo aphrodisiac properties of the seed extract from Allium tuberosum on corpus cavernosum smooth muscle relaxation and sexual behavior parameters in male Wistar rats

BACKGROUND

Allium tuberosum is a well-known spice as well as a herb in traditional Chinese medicine, used for increasing libido and treating erectile dysfunction. However, not many studies have been done to evaluate the sexual enhancing properties of A. tuberosum. The aim of this study was to evaluate the aphrodisiac and vasorelaxant properties of A. tuberosum on corpus cavernosum smooth muscle (CCSM) as well as checking the effect on enhancing male rat sexual behavior, libido, potency as well as its spermatogenic properties.

METHOD

The seeds were powdered and sequentially extracted with hexane, ethyl acetate and butanol. Male Wistar rats were administered with graded doses of the n-BuOH extracts (ATB) of A. tuberosum (50, 100, 200 and 400 mg/kg) and Viagra was used as the positive control drug. The extract/drug was administered by gastric probe once daily for 45 days and the sexual behavior was analyzed by exposing the male rats to female rats in the estrus period.

RESULTS

ATB relaxed corpus cavernosum smooth muscle (68.9%) at a concentration of 200 μg/ml. The results obtained from the animal studies indicated that ATB significantly increased mount frequency (MF), intromission frequency (IF), ejaculation frequency (EF), ejaculation latency (EL) and markedly reduced post ejaculatory interval (PEI), mount latency (ML), and intromission latency (IL). Furthermore, a remarkable increase in the test for potency was observed as witnessed by marked increase in erections, quick flips, long flips and total reflex. In addition, ATB significantly improved the sperm viability and count as well as increased the concentrations of testosterone, follicle stimulating hormone (FSH), and phosphatases in the treated animals.

CONCLUSION

Thus our results suggest that A. tuberosum could stimulate sexual arousal and enhance sexual execution in male rats, thus providing valuable experimental evidence that A. tuberosum possesses sexual enhancing properties.