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Yu YL, Wu YW, Jiao YH, Liu FM, Wang B, Cao J, Ye LH. Nontargeted metabolomics and enzyme inhibitory and antioxidant activities for chemical and biological characterization of jujube (Ziziphus jujuba) extracts. J Pharm Biomed Anal 2024; 242:116040. [PMID: 38387129 DOI: 10.1016/j.jpba.2024.116040] [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: 12/17/2023] [Revised: 02/13/2024] [Accepted: 02/14/2024] [Indexed: 02/24/2024]
Abstract
The chemical and biologically active characterization of jujube samples (fruits, cores, and leaves) were carried out by the integrated nontargeted metabolomics and bioassay. Firstly, collision cross-section values of active compounds in jujubes were determined by ultrahigh-performance liquid chromatography coupled with ion mobility quadrupole time-of-flight mass spectrometry. Then, a multidimensional statistical analysis that contained principal component analysis, partial least squares-discriminant analysis and hierarchical clustering analysis was employed to effectively cluster different tissues and types of jujubes, making identification more scientific. Furthermore, angiotensin-converting enzyme (ACE) and 2, 2-diphenyl-1-picrylhydrazyl (DPPH) were used to evaluate the quality of jujubes from a double activity dimension. The analytical results obtained by using ACE and DPPH to evaluate the quality of jujube were different from multivariate statistics, providing a reference for the application of jujube. Therefore, integrating chemical and biological perspectives to evaluate the quality of jujube provided a more comprehensive evaluation and effective reference for clinical needs.
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Affiliation(s)
- Ya-Ling Yu
- College of Material Chemistry and Chemical Engineering, Hangzhou Normal University, Hangzhou 311121, PR China
| | - Yi-Wen Wu
- College of Material Chemistry and Chemical Engineering, Hangzhou Normal University, Hangzhou 311121, PR China
| | - Yan-Hua Jiao
- College of Material Chemistry and Chemical Engineering, Hangzhou Normal University, Hangzhou 311121, PR China
| | - Fang-Ming Liu
- College of Material Chemistry and Chemical Engineering, Hangzhou Normal University, Hangzhou 311121, PR China
| | - Bin Wang
- Lianyungang Hospital of Traditional Chinese Medicine, Lianyungang, Jiangsu, PR China.
| | - Jun Cao
- College of Material Chemistry and Chemical Engineering, Hangzhou Normal University, Hangzhou 311121, PR China.
| | - Li-Hong Ye
- Department of Traditional Chinese Medicine, Hangzhou Red Cross Hospital, Hangzhou 310003, PR China.
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2
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Sharma N, Radha, Kumar M, Kumari N, Rais N, Pundir A, Anitha T, Balamurugan V, Senapathy M, Dhumal S, Natta S, Deshmukh VP, Kumar S, Pandiselvam R, Lorenzo JM, Mekhemar M. Beneath the rind: A review on the remarkable health benefits and applications of the wood apple fruit. Heliyon 2024; 10:e29202. [PMID: 38623209 PMCID: PMC11016700 DOI: 10.1016/j.heliyon.2024.e29202] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2023] [Revised: 04/02/2024] [Accepted: 04/02/2024] [Indexed: 04/17/2024] Open
Abstract
Limonia acidissima Groff, commonly referred to as the Wood apple, is a tropical fruit belonging to Rutaceae family. Indigenous to Sri Lanka, India, and Myanmar, it is extensively cultivated throughout Southeast Asia. This fruit holds a profound historical significance in traditional medicine due to its exceptional nutritional and therapeutic attributes. Wood apple pulp is significantly abundant in β-carotene, a precursor to vitamin A, and contains a substantial amount of vitamin B, including riboflavin and thiamine, as well as trace amounts of ascorbic acid (vitamin C). Moreover health-benefitting properties associated with L. acidissima, such as, antioxidant, hepatoprotective, antimicrobial, neuroprotective, antidiabetic, anti-inflammatory, anti-spermatogenic, analgesic, antiulcer, and antihyperlipidemic properties, are attributed to a diverse range of phytochemicals. These encompass polyphenolic compounds, saponins, phytosterols, tannins, triterpenoids, coumarins, amino acids, tyramine derivatives, and vitamins. From the findings of the various studies, it was observed that wood apple fruit shows significant anticancer activity by inhibiting the proliferation of cancer. Furthermore, wood apple finds wide-ranging commercial applications in the formulation of ready-to-serve beverages, syrups, jellies, chutneys, and various other food products. In summary, this review highlights the nutritional and phytochemical constituents of wood apple, depicts its antioxidant, anti-inflammatory, and anti-diabetic capabilities, and explores its potential in value-added product development. Nevertheless, it is crucial to acknowledge that the molecular mechanisms supporting these properties remain an underexplored domain. To ensure the safe integration of wood apple fruit into the realms of the food, cosmetics, and pharmaceutical sectors, rigorous clinical trials, including toxicity assessments, are required. These endeavors hold the potential to promote innovation and contribute significantly to both research and industrial sectors.
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Affiliation(s)
- Niharika Sharma
- School of Biological and Environmental Sciences, Shoolini University of Biotechnology and Management Sciences, Solan, 173229, India
| | - Radha
- School of Biological and Environmental Sciences, Shoolini University of Biotechnology and Management Sciences, Solan, 173229, India
| | - Manoj Kumar
- Chemical and Biochemical Processing Division, ICAR–Central Institute for Research on Cotton Technology, Mumbai, 400019, India
| | - Neeraj Kumari
- School of Biological and Environmental Sciences, Shoolini University of Biotechnology and Management Sciences, Solan, 173229, India
| | - Nadeem Rais
- Department of Pharmacy, Bhagwant University, Ajmer, 305004, India
| | - Ashok Pundir
- School of Mechanical and Civil Engineering, Shoolini University of Biotechnology and Management Sciences, Solan, 173229, India
| | - T. Anitha
- Department of Postharvest Technology, Horticultural College and Research Institute, Periyakulam, 625604, India
| | - V. Balamurugan
- Department of Agricultural Economics, Agricultural College and Research Institute, Madurai, India
| | - Marisennayya Senapathy
- Department of Rural Development and Agricultural Extension, College of Agriculture, Wolaita Sodo University, Wolaita Sodo, Ethiopia
| | - Sangram Dhumal
- Division of Horticulture, RCSM College of Agriculture, Kolhapur, 416004, India
| | - Suman Natta
- ICAR—National Research Centre for Orchids, Pakyong, 737106, India
| | - Vishal P. Deshmukh
- Bharati Vidyapeeth (Deemed to be University), Yashwantrao Mohite Institute of Management, Karad, India
| | - Sunil Kumar
- Indian Institute of Farming Systems Research, Modipuram, 250110, India
| | - Ravi Pandiselvam
- Division of Physiology, Biochemistry and Post-Harvest Technology, ICAR – Central Plantation Crops Research Institute (CPCRI), Kasaragod, 671 124, Kerala, India
| | - Jose M. Lorenzo
- Centro Tecnológico de la Carne de Galicia, rúa Galicia n◦ 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900, Ourense, Spain
| | - Mohamed Mekhemar
- Clinic for Conservative Dentistry and Periodontology, School of Dental Medicine, Christian-Albrecht's University, 24105, Kiel, Germany
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Liang S, Jiang Y, Zhang M. Integrative analysis of the effects of organic and conventional farming methods on peanut based on transcriptome and metabolomics. Food Res Int 2023; 171:113065. [PMID: 37330858 DOI: 10.1016/j.foodres.2023.113065] [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: 04/30/2023] [Revised: 05/24/2023] [Accepted: 05/26/2023] [Indexed: 06/19/2023]
Abstract
To elucidate the nutritional quality of peanut under different farming methods, we selected two cultivars, "jihua13" and "jihua4", to grow in organic and conventional environments, respectively. After harvest, we measured physiological parameters and differential metabolites. Metabolomics showed that most of the amino acids, carbohydrates, and secondary metabolites in organically grown jihua4 were downregulated, which was completely the opposite in jihua13. Fatty acids associated with heart disease and hypertension are reduced in organically grown peanuts. In particular, the highly statistically significant tryptophan betaine seems to be used as a reference to distinguish between organic and conventional cultivation. Mechanisms leading to differences in crop chemical composition are explained by transcriptome analysis. The results of the transcriptome analysis indicated that organic cultivation largely affects the synthesis of amino acids and carbohydrates in jihua13. Combined analysis of transcriptome and metabolomics found that variety jihua13 is more sensitive to farming methods and produces more unsaturated fatty acids than jihua4.
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Affiliation(s)
- Shan Liang
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing 100048, China
| | - Yangjie Jiang
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing 100048, China
| | - Min Zhang
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing 100048, China.
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Cruz Reina LJ, López GD, Durán-Aranguren DD, Quiroga I, Carazzone C, Sierra R. Compressed fluids and Soxhlet extraction for the valorization of compounds from Colombian cashew (Anacardium occidentale) nut shells aimed at a cosmetic application. J Supercrit Fluids 2022. [DOI: 10.1016/j.supflu.2022.105808] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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Song Y, Wang F, Zhang R, Vidyarthi SK, Sun X, Pan Z. Comparison of volatile compounds and fatty acids of jujubes ( Ziziphus jujuba mill.) before and after blackening process. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2022. [DOI: 10.1080/10942912.2022.2070641] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Yaru Song
- Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, College of Food Science and Engineering, Shandong Agricultural University, Taian, China
| | - Fangzhou Wang
- Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, College of Food Science and Engineering, Shandong Agricultural University, Taian, China
- Department of Food Science and Formulation, Gembloux Agri-Bio Tech. Université de Liège, Gembloux, Belgium
| | - Rentang Zhang
- Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, College of Food Science and Engineering, Shandong Agricultural University, Taian, China
- Department of Biological and Agricultural Engineering, University of California, Davis, CA, USA
| | - Sriram K. Vidyarthi
- Department of Biological and Agricultural Engineering, University of California, Davis, CA, USA
- Research and Development, The Morning Star Company, Woodland, CA, USA
| | - Xin Sun
- Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, College of Food Science and Engineering, Shandong Agricultural University, Taian, China
| | - Zhongli Pan
- Department of Biological and Agricultural Engineering, University of California, Davis, CA, USA
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Analysis of Free Sugars, Organic Acids, and Fatty Acids of Wood Apple (Limonia acidissima L.) Fruit Pulp. HORTICULTURAE 2022. [DOI: 10.3390/horticulturae8010067] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Wood apple (Limonia acidissima L.) is an underutilized, fruit-yielding tree that is native to India and Sri Lanka. Wood apple trees are also cultivated in India, Sri Lanka, Bangladesh, Myanmar, Thailand, Malaysia, Vietnam, Kampuchea, Laos, and Indonesia for delicious fruits and medicinal purposes. The major objective of the present work was the analysis of the nutritional status of wood apple fruit pulp.The fruits are rich in total carbohydrates (24.74 ± 0.19%), total proteins (9.30 ± 0.16%), oil (0.99 ± 0.01%), fiber (3.32 ± 0.02%), and ash (2.73 ± 0.12%). Further analysis and quantification of free sugars, organic acids, and fatty acid methyl esters were carried out by using high-performance liquid chromatography (HPLC) and gas chromatographic (GC) methods. In total, five sugars and nine organic acids were detected and quantified. The predominant sugars were fructose (16.40 ± 0.23%) and glucose (14.23 ± 0.10%), whereas the predominant organic acids were D-tartaric (4.01 ± 0.03%), ascorbic (4.51 ± 0.05%), and citric acid (4.27 ± 0.04%). The oil content of fruit pulp was 0.99 ± 0.01% and GC-MS analysis revealed that, it comprise of 16 fatty acid methyl esters. The percentage of saturated fatty acids were 32.17 ± 0.35%, that includes palmitic (18.52 ± 0.12%) and stearic acids (9.02 ± 0.08%), whereas, the unsaturated fatty acids were 51.98 ± 0.94%, including oleic acid (23.89 ± 0.06%), α-linolenic acid (16.55 ± 0.26%), linoleic acid (10.02 ± 0.43%), and vaccenic acid (1.78 ± 0.23%).
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Fu L, Yang J, Shang H, Song J. Changes of characteristic sugar, fatty acid, organic acid and amino acid in jujubes at different dry mature stages. J Food Compost Anal 2021. [DOI: 10.1016/j.jfca.2021.104104] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
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Geographical and Varietal Traceability of Chinese Jujubes Based on Physical and Nutritional Characteristics. Foods 2021; 10:foods10102270. [PMID: 34681319 PMCID: PMC8534552 DOI: 10.3390/foods10102270] [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: 08/25/2021] [Revised: 09/14/2021] [Accepted: 09/20/2021] [Indexed: 11/17/2022] Open
Abstract
Chinese jujube fruits are known for their high nutritional and functional values. To protect advantageous regional jujube fruits, it is important to monitor quality indicators and trace the origin and variety. In this study, 31 quality indicators of Chinese jujubes collected from 6 main producing areas were determined. According to different origins and varieties, Chinese jujube fruits were divided into five and six categories, respectively. To simplify the parameters, eight of the main characteristics, namely, soluble sugar content, fresh mass, edible rate, Na, Mg, K, Zn, and cyclic adenosine monophosphate (cAMP), were screened based on multiple comparison, correlation analysis, and principal component analysis (PCA). According to the eight main parameters, it was found that that both the categorical and cross-validated classification accuracy of linear discriminant analysis (LDA) were 100%. The discrimination accuracy of the testing set samples based on the orthogonal partial least squares-discriminant analysis (OPLS-DA) model were 90 and 93% for geographical and varietal classification, respectively. This indicated that the eight main parameters could be used as the characteristic parameters for the origin and variety traceability of Chinese jujubes.
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Lu Y, Bao T, Mo J, Ni J, Chen W. Research advances in bioactive components and health benefits of jujube ( Ziziphus jujuba Mill.) fruit. J Zhejiang Univ Sci B 2021; 22:431-449. [PMID: 34128368 DOI: 10.1631/jzus.b2000594] [Citation(s) in RCA: 29] [Impact Index Per Article: 9.7] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
Abstract
Jujube (Ziziphus jujuba Mill.), a highly nutritious and functional fruit, is reported to have various health benefits and has been extensively planted worldwide, especially in China. Many studies have shown that bioactive components derived from jujube fruit have significant nutritional and potential biological effects. In this paper, the latest progress in research on major bioactive compounds obtained from jujube is reviewed, and the potential biological functions of jujube fruit resources are discussed. As a dietary supplement, jujube fruit is well recognized as a healthy food which contains a variety of bioactive substances, such as polysaccharides, polyphenols, amino acids, nucleotides, fatty acids, dietary fiber, alkaloids, and other nutrients. These nutrients and non-nutritive phytochemicals obtained from jujube fruit have physiological functions including anticancer, antioxidant, anti-inflammatory, anti-hyperlipidemic, anti-hyperglycemic, immunoregulatory, neuroprotective, sedative, and antiviral functions. Of note is that new constituents, including alkaloids, dietary fiber, and other bioactive substances, as well as the antiviral, hypoglycemic, lipid-lowering, and neuroprotective effects of jujube fruit, are systematically reviewed here for the first time. Meanwhile, problems affecting the exploitation of jujube fruit resources are discussed and further research directions proposed. Therefore, this review provides a useful bibliography for the future development of jujube-based products and the utilization of jujube nutritional components in functional foods.
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Affiliation(s)
- Yang Lu
- Department of Food Science and Nutrition, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou 310058, China
| | - Tao Bao
- Department of Food Science and Nutrition, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou 310058, China
| | - Jianling Mo
- Department of Traditional Chinese Medicine, Sir Run Run Shaw Hospital, School of Medicine, Zhejiang University, Hangzhou 310016, China
| | - Jingdan Ni
- Department of Traditional Chinese Medicine, Sir Run Run Shaw Hospital, School of Medicine, Zhejiang University, Hangzhou 310016, China
| | - Wei Chen
- Department of Food Science and Nutrition, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou 310058, China.,Ningbo Research Institute, Zhejiang University, Ningbo 315100, China
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Zhang Y, Sun X, Vidyarthi SK, Zhang R. Active components and antioxidant activity of thirty-seven varieties of Chinese jujube fruits ( Ziziphus jujuba Mill.). INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2021. [DOI: 10.1080/10942912.2021.1977656] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Yanlei Zhang
- College of Food Science and Engineering, Shandong Agricultural University, Tai An, China
| | - Xin Sun
- College of Food Science and Engineering, Shandong Agricultural University, Tai An, China
| | - Sriram K. Vidyarthi
- Department of Biological and Agricultural Engineering, University of California, Davis, California, USA
- Department of Research and Development, the Morning Star Company, Woodland, California, USA
| | - Rentang Zhang
- College of Food Science and Engineering, Shandong Agricultural University, Tai An, China
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Chen J, Tsim KWK. A Review of Edible Jujube, the Ziziphus jujuba Fruit: A Heath Food Supplement for Anemia Prevalence. Front Pharmacol 2020; 11:593655. [PMID: 33324222 PMCID: PMC7726020 DOI: 10.3389/fphar.2020.593655] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2020] [Accepted: 10/08/2020] [Indexed: 12/18/2022] Open
Abstract
The fruits of Ziziphus jujuba, commonly known as jujube, red date or Chinese date, are taken as fresh or dried food, and as traditional medicine worldwide due to high nutritional and health values. Traditionally in China, jujube is considered as a medicinal fruit that is being used in treating blood deficiency. In this review, the beneficial effects of jujubes on the hematopoietic functions are summarized and discussed. As illustrated in cell and animal models, the application of jujube extract possessed beneficial effects, including regulation of erythropoiesis via activation of hypoxia inducible factor-induced erythropoietin, potential capacity in recycling heme iron during erythrophagocytosis and bi-directional regulation of immune response. Thus, the blood-nourishing function of jujube is being proposed here. Flavonoid, polysaccharide and triterpenoid within jujube could serve as the potential active ingredients accounting for the aforementioned health benefits. Taken together, these findings provide several lines of evidence for further development of jujube as supplementary products for prevention and/or treatment of anemia.
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Affiliation(s)
- Jianping Chen
- Shenzhen Key Laboratory of Hospital Chinese Medicine Preparation, Shenzhen Traditional Chinese Medicine Hospital, The Fourth Clinical Medical College of Guangzhou University of Chinese Medicine, Shenzhen, China
| | - Karl W K Tsim
- Division of Life Science and Center for Chinese Medicine, The Hong Kong University of Science and Technology, Hong Kong, China
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Zhang R, Sun X, Zhang K, Zhang Y, Song Y, Wang F. Fatty acid composition of 21 cultivars of Chinese jujube fruits (Ziziphus jujuba Mill.). JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2020. [DOI: 10.1007/s11694-020-00718-4] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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13
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Wang A, Sheng R, Li H, Agyekum AA, Hassan MM, Chen Q. Development of near‐infrared online grading device for long jujube. J FOOD PROCESS ENG 2020. [DOI: 10.1111/jfpe.13411] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Ancheng Wang
- School of Food and Biological EngineeringJiangsu University Zhenjiang China
| | - Ren Sheng
- School of Food and Biological EngineeringJiangsu University Zhenjiang China
| | - Huanhuan Li
- School of Food and Biological EngineeringJiangsu University Zhenjiang China
| | | | - Md Mehedi Hassan
- School of Food and Biological EngineeringJiangsu University Zhenjiang China
| | - Quansheng Chen
- School of Food and Biological EngineeringJiangsu University Zhenjiang China
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