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Li C, Li M, Zhao Z, Khan A, Zhao T, Liu Y, Wang Z, Cheng G. The influences of extraction methods on the chemical constituents of Lyonia ovalifolia (wall.) Drude and intracellular protective effects based on metabolomics analysis. Food Chem 2024; 456:140031. [PMID: 38870821 DOI: 10.1016/j.foodchem.2024.140031] [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: 02/11/2024] [Revised: 06/04/2024] [Accepted: 06/06/2024] [Indexed: 06/15/2024]
Abstract
Lyonia ovalifolia (Wall.) Drude (LO) is mainly distributed in China with health benefits. In this study, LO buds (LOB) were extracted by ultrasonic extraction (UE) with or without ultra-high-pressure (UHP-UE), microwave (MW-UE), subcritical (SC-UE) techniques. The metabolomic result showed that a total of 960 chemical compounds and 117 differential compounds were identified from LOB extracts. The UHP-UE extract was rich in total polyphenol and flavonoid contents, followed by MW-UE, UE and SC-UE extracts, respectively. All LOB extracts increased superoxide dismutase (SOD) and catalase (CAT) activities, and glutathione (GSH) content, decreased reactive oxygen species (ROS) accumulation, levels of interleukin-6 (IL-6), interleukin-1β (IL-1β), tumor necrosis factor -α (TNF-α), and nitric oxide (NO), and alleviated apoptosis in cells. The cellular protective effect was UHP-UE > MW-UE > UE > SC-UE. This study revealed that higher pressure and lower temperature may be key factors for increasing bioactivities of LOB extracts.
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Affiliation(s)
- Chunyan Li
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, 650500, China
| | - Mengcheng Li
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, 650500, China
| | - Zhenhao Zhao
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, 650500, China
| | - Afsar Khan
- Department of Chemistry, COMSATS University Islamabad, Abbottabad Campus, Abbottabad 22060, Pakistan
| | - Tianrui Zhao
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, 650500, China
| | - Yaping Liu
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, 650500, China
| | - Zhengxuan Wang
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, 650500, China.
| | - Guiguang Cheng
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, 650500, China.
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2
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Yan T, Liu Z, Zhao M, Tang X, Tan H, Xu Z, Shen Y, Ho CT. Chemical characterization and sensory properties of apple brandies aged with different toasted oak chips and ultra-high-pressure treatments. Food Chem 2024; 442:138390. [PMID: 38241995 DOI: 10.1016/j.foodchem.2024.138390] [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: 08/15/2023] [Revised: 12/06/2023] [Accepted: 01/05/2024] [Indexed: 01/21/2024]
Abstract
Aging is an important processing step of producing high quality apple brandy. In this study, apple brandies aged by traditional method and using three different toasted oak chips combined with or without ultra-high-pressure (UHP) treatment were prepared to compare their differences in chemical characterization and sensory properties. The results indicated that the brandies aged with toasted oak chip increased the levels of total acidity, volatile acidity and phenolic compounds. It also had the desirable color and taste. The brandy aged with toasted oak chip combined with UHP reached the highest levels of total acidity (1.06 g/L), total phenolic content (284.92 mg/L) and aromatic esters (49.37 %). Therefore, the aging with high toasted oak chip combined with UHP treatment could cut the traditional aging time to meet the same quality as traditional aging method. The results are very useful to develop a fast and efficient aging technique for brandy production.
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Affiliation(s)
- Tingcai Yan
- College of Food Science, Shenyang Agricultural University, Shenyang, China
| | - Ziqing Liu
- College of Food Science, Shenyang Agricultural University, Shenyang, China
| | - Menghan Zhao
- College of Food Science, Shenyang Agricultural University, Shenyang, China
| | - Xiaoguang Tang
- College of Foreign Language Teaching, Shenyang Agricultural University, Shenyang, China
| | - Hui Tan
- College of Food Science, Shenyang Agricultural University, Shenyang, China
| | - Zhimin Xu
- School of Nutrition and Food Sciences, Louisiana State University, Baton Rouge, USA
| | - Yixiao Shen
- College of Food Science, Shenyang Agricultural University, Shenyang, China.
| | - Chi-Tang Ho
- Department of Food Science, Rutgers University, 65 Dudley Road, New Brunswick, USA
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3
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Bie S, Zhao S, Cai S, Yi J, Zhou L. The profiles of free, esterified and insoluble-bound phenolics in peach juice after high pressure homogenization and evaluation of their antioxidant capacities, cytoprotective effect, and inhibitory effects on α-glucosidase and dipeptidyl peptidase-Ⅳ. Food Chem X 2024; 21:101092. [PMID: 38223527 PMCID: PMC10784678 DOI: 10.1016/j.fochx.2023.101092] [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: 11/18/2023] [Revised: 12/19/2023] [Accepted: 12/20/2023] [Indexed: 01/16/2024] Open
Abstract
The phenolic profiles, antioxidant capacities, cytoprotective effect, and α-glucosidase and DPP-IV inhibitory capacity of free (FP), esterified (EP) and insoluble-bound (IBP) phenolic fractions in 'Lijiang snow' peach juice after high pressure homogenization (HPH) were investigated, and the molecular docking was used to explore the enzyme inhibition mechanism. HPH increased total phenolic and total flavonoid contents in three fractions without changing compositions. The IC50 of radicals scavenged by three fractions were all reduced by HPH. The best inhibition on intracellular ROS production were found for phenolic fractions after HPH at 300 MPa, with ROS levels ranged within 95.26-119.16 %. HPH at 300 MPa reduced the apoptosis rates of FP and EP by 16.52 % and 9.33 %, respectively. All phenolic fractions showed effective inhibition on α-glucosidase and DPP-IV by formation of hydrogen bonding and van der Waals forces. This study explored the feasibility of HPH to enhance the phenolics and bioactivity of peach juice.
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Affiliation(s)
- Shenke Bie
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, Yunnan Province 650500, China
- Yunnan Engineering Research Center for Fruit & Vegetable Products, Kunming, Yunnan Province 650500, China
- International Green Food Processing Research and Development Center of Kunming City, Kunming, Yunnan Province 650500, China
- Yunnan Key Laboratory for Food Advanced Manufacturing, 650500 Kunming, China
| | - Shuai Zhao
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, Yunnan Province 650500, China
- Yunnan Engineering Research Center for Fruit & Vegetable Products, Kunming, Yunnan Province 650500, China
- International Green Food Processing Research and Development Center of Kunming City, Kunming, Yunnan Province 650500, China
- Yunnan Key Laboratory for Food Advanced Manufacturing, 650500 Kunming, China
| | - Shengbao Cai
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, Yunnan Province 650500, China
- Yunnan Engineering Research Center for Fruit & Vegetable Products, Kunming, Yunnan Province 650500, China
- International Green Food Processing Research and Development Center of Kunming City, Kunming, Yunnan Province 650500, China
- Yunnan Key Laboratory for Food Advanced Manufacturing, 650500 Kunming, China
| | - Junjie Yi
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, Yunnan Province 650500, China
- Yunnan Engineering Research Center for Fruit & Vegetable Products, Kunming, Yunnan Province 650500, China
- International Green Food Processing Research and Development Center of Kunming City, Kunming, Yunnan Province 650500, China
- Yunnan Key Laboratory for Food Advanced Manufacturing, 650500 Kunming, China
| | - Linyan Zhou
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, Yunnan Province 650500, China
- Yunnan Engineering Research Center for Fruit & Vegetable Products, Kunming, Yunnan Province 650500, China
- International Green Food Processing Research and Development Center of Kunming City, Kunming, Yunnan Province 650500, China
- Yunnan Key Laboratory for Food Advanced Manufacturing, 650500 Kunming, China
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4
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Zang Z, Wan F, Ma G, Xu Y, Wang T, Wu B, Huang X. Enhancing peach slices radio frequency vacuum drying by combining ultrasound and ultra-high pressure as pretreatments: Effect on drying characteristics, physicochemical quality, texture and sensory evaluation. ULTRASONICS SONOCHEMISTRY 2024; 103:106786. [PMID: 38309049 PMCID: PMC10847764 DOI: 10.1016/j.ultsonch.2024.106786] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/22/2023] [Revised: 01/21/2024] [Accepted: 01/24/2024] [Indexed: 02/05/2024]
Abstract
To maximally maintain fruits and vegetables quality after harvest, this study used ultrasonic (US) and ultra-high pressure (UHP) techniques as pretreatments for radio frequency vacuum (RFV) drying of peach slices, and investigated the effects of different pretreatments (US, UHP, UHP-US, and US-UHP) on drying characteristics, physicochemical qualities, texture properties, and sensory evaluation of peach slices. Results showed that the drying rate was increased by 15.79 ∼ 54.39 % and the contents of pectin, hemicellulose, total phenolic, total flavonoid, phenolic acids, individual sugar annd antioxidant of the samples were significantly increased after US combined with UHP pretreatment (P < 0.05). US-UHP + RFV dried peach slices obtained brighter color, better texture attributes of hardness, cohesiveness, chewiness, springiness, and resilience. The dehydrated samples pretreated by UHP-US had the best overall acceptance, appearance, and crispness with lower off-odor and sourness compared to the dehydrated peach slices with US and UHP pretreatment. Notably, the highest cellulose and organic acids were found in dehydrated peach slices by control, followed by samples US, and samples with UHP pretreatment. The microstructure showed that the internal organization of peach slices appeared as uniform and regular honeycomb porous structure after US-UHP pretreatment. The findings may provide theoretical reference for the development of energy-efficient and high-quality drying technology for fruits and vegetables.
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Affiliation(s)
- Zepeng Zang
- College of Mechanical and Electrical Engineering, Gansu Agricultural University, Lanzhou 730070, China
| | - Fangxin Wan
- College of Mechanical and Electrical Engineering, Gansu Agricultural University, Lanzhou 730070, China
| | - Guojun Ma
- College of Mechanical and Electrical Engineering, Gansu Agricultural University, Lanzhou 730070, China
| | - Yanrui Xu
- College of Mechanical and Electrical Engineering, Gansu Agricultural University, Lanzhou 730070, China
| | - Tongxun Wang
- College of Mechanical and Electrical Engineering, Gansu Agricultural University, Lanzhou 730070, China
| | - Bowen Wu
- College of Mechanical and Electrical Engineering, Gansu Agricultural University, Lanzhou 730070, China
| | - Xiaopeng Huang
- College of Mechanical and Electrical Engineering, Gansu Agricultural University, Lanzhou 730070, China.
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Li T, Wu W, Zhang J, Wu Q, Zhu S, Niu E, Wang S, Jiang C, Liu D, Zhang C. Antioxidant Capacity of Free and Bound Phenolics from Olive Leaves: In Vitro and In Vivo Responses. Antioxidants (Basel) 2023; 12:2033. [PMID: 38136153 PMCID: PMC10740763 DOI: 10.3390/antiox12122033] [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: 10/31/2023] [Revised: 11/19/2023] [Accepted: 11/20/2023] [Indexed: 12/24/2023] Open
Abstract
Olive leaves are rich in phenolic compounds. This study explored the chemical profiles and contents of free phenolics (FPs) and bound phenolics (BPs) in olive leaves, and further investigated and compared the antioxidant properties of FPs and BPs using chemical assays, cellular antioxidant evaluation systems, and in vivo mouse models. The results showed that FPs and BPs have different phenolic profiles; 24 free and 14 bound phenolics were identified in FPs and BPs, respectively. Higher levels of phenolic acid (i.e., sinapinic acid, 4-coumaric acid, ferulic acid, and caffeic acid) and hydroxytyrosol were detected in the BPs, while flavonoids, triterpenoid acids, and iridoids were more concentrated in the free form. FPs showed a significantly higher total flavonoid content (TFC), total phenolic content (TPC), and chemical antioxidant properties than those of BPs (p < 0.05). Within the range of doses (20-250 μg/mL), both FPs and BPs protected HepG2 cells from H2O2-induced oxidative stress injury, and there was no significant difference in cellular antioxidant activity between FPs and BPs. The in vivo experiments suggested that FP and BP treatment inhibited malondialdehyde (MDA) levels in a D-galactose-induced oxidation model in mice, and significantly increased antioxidant enzyme activity of superoxide dismutase (SOD), glutathione peroxidase (GSH-Px), catalase (CAT), and the total antioxidant capacity (T-AOC). Mechanistically, FPs and BPs exert their antioxidant activity in distinct ways; FPs ameliorated D-galactose-induced oxidative stress injury partly via the activation of nuclear factor erythroid-2-related factor 2 (Nrf2) signaling pathway, while the BP mechanisms need further study.
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Affiliation(s)
- Ting Li
- Food Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China; (T.L.); (J.Z.); (Q.W.)
- College of Food and Health, Zhejiang A&F University, Hangzhou 311300, China
| | - Wenjun Wu
- Gansu Research Academy of Forestry Science and Technology, Lanzhou 730020, China; (W.W.); (C.J.)
| | - Jianming Zhang
- Food Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China; (T.L.); (J.Z.); (Q.W.)
| | - Qinghang Wu
- Food Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China; (T.L.); (J.Z.); (Q.W.)
| | - Shenlong Zhu
- Institute of Crop and Nuclear Technology Utilization, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China; (S.Z.); (E.N.)
| | - Erli Niu
- Institute of Crop and Nuclear Technology Utilization, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China; (S.Z.); (E.N.)
| | - Shengfeng Wang
- Research Center of Analysis and Measurement, Zhejiang University of Technology, Hangzhou 310014, China;
| | - Chengying Jiang
- Gansu Research Academy of Forestry Science and Technology, Lanzhou 730020, China; (W.W.); (C.J.)
| | - Daqun Liu
- Food Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China; (T.L.); (J.Z.); (Q.W.)
| | - Chengcheng Zhang
- Food Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China; (T.L.); (J.Z.); (Q.W.)
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6
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Vilas-Franquesa A, Casertano M, Tresserra-Rimbau A, Vallverdú-Queralt A, Torres-León C. Recent advances in bio-based extraction processes for the recovery of bound phenolics from agro-industrial by-products and their biological activity. Crit Rev Food Sci Nutr 2023:1-25. [PMID: 37366277 DOI: 10.1080/10408398.2023.2227261] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 06/28/2023]
Abstract
Usually found bound to other complex molecules (e.g., lignin, hemicellulose), phenolic compounds (PC) are widely present in agro-industrial by-products, and their extraction is challenging. In recent times, research is starting to highlight the bioactive roles played by bound phenolics (BPC) in human health. This review aims at providing a critical update on recent advances in green techniques for the recovery of BPC, focusing on enzymatic-assisted (EAE) and fermentation-assisted extraction (FAE) as well as in the combination of technologies, showing variable yield and features. The present review also summarizes the most recent biological activities attributed to BPC extracts until now. The higher antioxidant activity of BPC-compared to FPC-coupled with their affordable by-product source make them medicinally potent and economically viable, promoting their integral upcycling and generating new revenue streams, business, and employment opportunities. In addition, EAE and FAE can have a biotransformative effect on the PC itself or its moiety, leading to improved extraction outcomes. Moreover, recent research on BPC extracts has reported promising anti-cancer and anti-diabetic activity. Yet further research is needed to elucidate their biological mechanisms and exploit the true potential of their applications in terms of new food products or ingredient development for human consumption.
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Affiliation(s)
- Arnau Vilas-Franquesa
- Food Quality and Design Group, Department of Agrotechnology and Food Sciences, Wageningen University and Research Centre, Wageningen, The Netherlands
- Departament de Ciència Animal i dels Aliments, Universitat Autònoma de Barcelona, Bellaterra, Spain, Bellaterra, Spain
| | - Melania Casertano
- Food Quality and Design Group, Department of Agrotechnology and Food Sciences, Wageningen University and Research Centre, Wageningen, The Netherlands
| | - Anna Tresserra-Rimbau
- Nutrition, Food Science and Gastronomy Department, XIA, Institute of Nutrition and Food Safety (INSA-UB), School of Pharmacy and Food Sciences, University of Barcelona, Barcelona, Spain
| | - Anna Vallverdú-Queralt
- Nutrition, Food Science and Gastronomy Department, XIA, Institute of Nutrition and Food Safety (INSA-UB), School of Pharmacy and Food Sciences, University of Barcelona, Barcelona, Spain
| | - Cristian Torres-León
- Reaserch Center and Ethnobiological Garden (CIJE), Universidad Autonoma de Coahuila, Unidad Torreón, Viesca, Coahuila, Mexico
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Zhen L, He S, Xue Q, Liu Y, Cao J, Zhao T, Cheng G, Wang Y. Influence of Ultra-High-Pressure Pretreatment Method on Chemical Constituents, Antioxidant and Cytoprotective Activities of Free, Esterified, and Bound Phenolics from Anneslea Fragrans Wall. Leaves. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2023:10.1007/s11130-023-01071-9. [PMID: 37266882 DOI: 10.1007/s11130-023-01071-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Subscribe] [Scholar Register] [Accepted: 04/30/2023] [Indexed: 06/03/2023]
Abstract
Anneslea fragrans Wall., an edible and medicinal plant, is traditionally used to treat liver and gastrointestinal diseases. This paper aimed to investigate the influence of ultra-high pressure (UHP) pretreatment on the phenolics profiling, antioxidant, and cytoprotective activities of free (FP), esterified (EP), and bound (BP) phenolics from A. fragrans leaves. A total of 32 compounds were characterized and quantified. The davidigenin (44.46 and 113.37 mg/g extract) was the highest in A. fragrans leaves. The vitexin (9), afzelin (10), coreopsin (15), and davidigenin (28) were analyzed with MS2 fragment pathways. Results showed that UHP treated A. fragrans leaves had higher total phenolic (TPC) and total flavonoid (TFC) contents of FP, EP, and BP fractions than those in the raw leaves. Moreover, UHP pretreated A. fragrans leaves had higher scavenging activities on DPPH+• and ABTS+•, and inhibitory effects on the intracellular ROS generation in H2O2-induced HepG2 cells. UFP showed the highest inhibition of ROS production among the samples. Therefore, UHP pretreatment method might be used as an effective strategy for elevating the availabilities of A. fragrans leaves to develop functional foods.
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Affiliation(s)
- Li Zhen
- Faculty of Chemical Engineering, Kunming University of Science and Technology, Kunming, 650500, China
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, 650500, China
| | - Shuyue He
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, 650500, China
| | - Qingwang Xue
- Department of Chemistry, Liaocheng University, Liaocheng, 252059, China
| | - Yaping Liu
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, 650500, China
| | - Jianxin Cao
- Faculty of Chemical Engineering, Kunming University of Science and Technology, Kunming, 650500, China
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, 650500, China
| | - Tianrui Zhao
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, 650500, China
| | - Guiguang Cheng
- Faculty of Chemical Engineering, Kunming University of Science and Technology, Kunming, 650500, China.
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, 650500, China.
| | - Yudan Wang
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, 650500, China.
- National and Local Joint Engineering Research Center for Green Preparation Technology of Biobased Materials, Yunnan Minzu University, Kunming, 650500, China.
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8
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Wang Y, Wang Z, Xue Q, Zhen L, Wang Y, Cao J, Liu Y, Khan A, Zhao T, Cheng G. Effect of ultra-high pressure pretreatment on the phenolic profiles, antioxidative activity and cytoprotective capacity of different phenolic fractions from Que Zui tea. Food Chem 2023; 409:135271. [PMID: 36587513 DOI: 10.1016/j.foodchem.2022.135271] [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: 08/04/2022] [Revised: 12/10/2022] [Accepted: 12/19/2022] [Indexed: 12/24/2022]
Abstract
This study aims to explore whether ultra-high pressure (UHP) pre-treatment strengthened the bioaccessibility and bioactivities of the free (QF), esterified (QE) and insoluble-bound phenolics (QIB) from Que Zui tea (QT). The results revealed that the extraction yields, the total phenolic (TPC) and total flavonoid contents (TFC) of three phenolic fractions from QT were markedly increased after ultra-high pressure (UHP) processing (p < 0.05). A total of 19 and 20 compounds were characterized and quantified in non- and UHP-treated QT, respectively, including the content of 6'-O-caffeoylarbutin (11775.68 and 13248.87 μg/g of dry extract) was highest in QF, the content of caffeic acid was highest in QE (2131.58 and 7362.99 μg/g of dry extract) and QIB (9151.89 and 10930.82 μg/g of dry extract). QF, QE and QIB from QT after UHP processing had better antioxidant, ROS scavenging, and anti-apoptosis effects. The possible mechanism of cytoprotective effect was related to Keap1-Nrf2 pathway.
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Affiliation(s)
- Yongpeng Wang
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China
| | - Zhengxuan Wang
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China
| | - Qingwang Xue
- Department of Chemistry, Liaocheng University, Liaocheng 252059, China
| | - Li Zhen
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China
| | - Yudan Wang
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China; National and Local Joint Engineering Research Center for Green Preparation Technology of Biobased Materials, Yunnan Minzu University, Kunming 650500, China
| | - Jianxin Cao
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China
| | - Yaping Liu
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China
| | - Afsar Khan
- Department of Chemistry, COMSATS University Islamabad, Abbottabad Campus, Abbottabad 22060, Pakistan
| | - Tianrui Zhao
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China.
| | - Guiguang Cheng
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China.
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9
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Wu S, Mo R, Wang R, Li Q, Shen D, Liu Y. Identification of Key Antioxidants of Free, Esterified, and Bound Phenolics in Walnut Kernel and Skin. Foods 2023; 12:foods12040825. [PMID: 36832900 PMCID: PMC9956992 DOI: 10.3390/foods12040825] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2023] [Revised: 02/08/2023] [Accepted: 02/13/2023] [Indexed: 02/17/2023] Open
Abstract
Walnut is a natural source of antioxidants. Its antioxidant capacity is determined by the distribution and composition of phenolics. The key phenolic antioxidants in various forms (free, esterified, and bound) in walnut kernel (particularly seed skin) are unknown. The phenolic compounds in twelve walnut cultivars were analyzed using ultra-performance liquid chromatography coupled with a triple quadrupole mass spectrometer in this study. A boosted regression tree analysis was used to identify the key antioxidants. Ellagic acid, gallic acid, catechin, ferulic acid, and epicatechin were abundant in the kernel and skin. The majority of phenolic acids were widely distributed in the free, esterified, and bound forms in the kernel but more concentrated in bound phenolics in the skin. The total phenolic levels of the three forms were positively correlated with antioxidant activities (R = 0.76-0.94, p < 0.05). Ellagic acid was the most important antioxidant in the kernel, accounting for more than 20%, 40%, and 15% of antioxidants, respectively. Caffeic acid was responsible for up to 25% of free phenolics and 40% of esterified phenolics in the skin. The differences in the antioxidant activity between the cultivars were explained by the total phenolics and key antioxidants. The identification of key antioxidants is critical for new walnut industrial applications and functional food design in food chemistry.
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Affiliation(s)
- Shutian Wu
- Research Institute of Subtropical Forestry, Chinese Academy of Forestry, Fuyang 311400, China
- Shanghai Jing’an District Environmental Monitoring Station, Shanghai 200072, China
| | - Runhong Mo
- Research Institute of Subtropical Forestry, Chinese Academy of Forestry, Fuyang 311400, China
| | - Ruohui Wang
- Research Institute of Subtropical Forestry, Chinese Academy of Forestry, Fuyang 311400, China
| | - Qingyang Li
- Research Institute of Subtropical Forestry, Chinese Academy of Forestry, Fuyang 311400, China
| | - Danyu Shen
- Research Institute of Subtropical Forestry, Chinese Academy of Forestry, Fuyang 311400, China
| | - Yihua Liu
- Research Institute of Subtropical Forestry, Chinese Academy of Forestry, Fuyang 311400, China
- Correspondence: ; Tel./Fax: +86-0571-63122616
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10
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Zhang X, Li M, Zhen L, Wang Y, Wang Y, Qin Y, Zhang Z, Zhao T, Cao J, Liu Y, Cheng G. Ultra-High Hydrostatic Pressure Pretreatment on White Que Zui Tea: Chemical Constituents, Antioxidant, Cytoprotective, and Anti-Inflammatory Activities. Foods 2023; 12:628. [PMID: 36766156 PMCID: PMC9914134 DOI: 10.3390/foods12030628] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/04/2022] [Revised: 01/14/2023] [Accepted: 01/30/2023] [Indexed: 02/05/2023] Open
Abstract
Herbal tea has numerous biological activities and exhibits broad benefits for human health. In China, the flower buds of Lyonia ovalifolia are traditionally processed as herbal tea, namely White Que Zui tea (WQT). This study was aimed to evaluate the effect of ultra-high hydrostatic pressure (UHHP) pretreatment on the chemical constituents and biological activities of free, esterified, and insoluble-bound phenolic fractions from WQT. A total of 327 chemical constituents were identified by a quasi-targeted metabolomics analysis. UHHP pretreatment extremely inhibited reactive oxygen species (ROS) production and cell apoptosis in H2O2-induced HepG2 cells, and it increased the activities of intracellular antioxidant enzymes (SOD and CAT) and GSH content in different phenolic fractions from WQT. In addition, after UHHP pretreatment, the anti-inflammatory effects of different phenolic fractions from WQT were improved by inhibiting the production of nitric oxide (NO) and pro-inflammatory cytokines (TNF-α, IL-6, and IL-1β) in LPS-induced RAW264.7 cells. Thus, the UHHP method might be a potential pretreatment strategy for improving the bioavailability of phytochemicals from natural plants.
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Affiliation(s)
- Xiaoyu Zhang
- The Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China
| | - Mengcheng Li
- The Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China
- Kunming Institute of Zoology, Chinese Academy of Sciences, Kunming 650000, China
| | - Li Zhen
- The Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China
| | - Yudan Wang
- The Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China
| | - Yifen Wang
- Kunming Institute of Zoology, Chinese Academy of Sciences, Kunming 650000, China
| | - Yuyue Qin
- The Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China
| | - Zhihong Zhang
- The Faculty of Food and Bioengineering, Jiangsu University, Zhenjiang 212013, China
| | - Tianrui Zhao
- The Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China
| | - Jianxin Cao
- The Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China
| | - Yaping Liu
- The Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China
| | - Guiguang Cheng
- The Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China
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Shahidi F, Hossain A. Importance of Insoluble-Bound Phenolics to the Antioxidant Potential Is Dictated by Source Material. Antioxidants (Basel) 2023; 12:antiox12010203. [PMID: 36671065 PMCID: PMC9854999 DOI: 10.3390/antiox12010203] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/25/2022] [Revised: 01/11/2023] [Accepted: 01/13/2023] [Indexed: 01/19/2023] Open
Abstract
Insoluble-bound phenolics (IBPs) are extensively found in the cell wall and distributed in various tissues/organs of plants, mainly cereals, legumes, and pulses. In particular, IBPs are mainly distributed in the protective tissues, such as seed coat, pericarp, and hull, and are also available in nutritional tissues, including germ, epicotyl, hypocotyl radicle, and endosperm, among others. IBPs account for 20-60% of the total phenolics in food matrices and can exceed 70% in leaves, flowers, peels, pulps, seeds, and other counterparts of fruits and vegetables, and up to 99% in cereal brans. These phenolics are mostly covalently bound to various macromolecules such as hemicellulose, cellulose, structural protein, arabinoxylan, and pectin, which can be extracted by acid, alkali, or enzymatic hydrolysis along with various thermal and non-thermal treatments. IBPs obtained from various sources exhibited a wide range of biological activities, including antioxidant, anti-inflammatory, antihypertensive, anticancer, anti-obesity, and anti-diabetic properties. In this contribution, the chemistry, distribution, biological activities, metabolism, and extraction methods of IBPs, and how they are affected by various treatments, are summarized. In particular, the effect of thermal and non-thermal processing on the release of IBPs and their antioxidant potential is discussed.
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Chemical Composition of Tobacco Seed Oils and Their Antioxidant, Anti-Inflammatory, and Whitening Activities. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27238516. [PMID: 36500609 PMCID: PMC9739832 DOI: 10.3390/molecules27238516] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 11/03/2022] [Revised: 11/30/2022] [Accepted: 11/30/2022] [Indexed: 12/12/2022]
Abstract
Tobacco seeds are a valuable food oil resource, and tobacco seed oil is rich in nutrients, especially polyunsaturated fatty acids. The aim of this work was to perform a comprehensive study on the chemical constituents, and the antioxidant, anti-inflammatory, and whitening activities of tobacco seed oils (NC89 and BS4). A GC/MS analysis revealed that NC89 and BS4 had 11 and 6 volatile compounds, respectively. The PUFA contents in NC89 and BS4 were 74.98% and 72.84%, respectively. These two tobacco seed oils also presented good radical scavenging capacities with the neutralization of ABTS, OH-, and superoxide (O2-) radicals in a concentration-dependent manner. Meanwhile, NC89 and BS4 inhibited reactive oxygen species (ROS) accumulation and cell apoptosis, enhanced SOD and CAT activities, and increased the GSH content in H2O2-induced HepG2 cells. In addition, NC89 and BS4 exhibited significant anti-inflammatory activities by inhibiting the expressions of NO, TNF-α, IL-1β, and IL-6 in LPS-induced RAW.264.7 cells through the regulation of the MAPK signaling pathway. Moreover, NC89 and BS4 expressed whitening activities by inhibiting tyrosinase activity and intracellular melanin production. Therefore, tobacco seed oils could be used as an important oil resource for the development of high value-added products.
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Ethanolic Extract from Pteris wallichiana Alleviates DSS-Induced Intestinal Inflammation and Intestinal Barrier Dysfunction by Inhibiting the TLR4/NF-κB Pathway and Regulating Tight Junction Proteins. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27103093. [PMID: 35630568 PMCID: PMC9146006 DOI: 10.3390/molecules27103093] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 04/19/2022] [Revised: 05/05/2022] [Accepted: 05/09/2022] [Indexed: 11/30/2022]
Abstract
The aim of the research was to determine the protective effect and mechanism of Pteris wallichiana J. Agardh extract (PWE) on DSS-induced ulcerative colitis (UC) in mice. In this research, PWE is rich in flavonoids and diterpenoids by UPLC-MS/MS analysis. In LPS-induced RAW264.7 cells, PWE reduced the productions of inflammatory factors (i.e., NO, TNF-α, IL-6, and IL-1β). In DSS-induced UC in mice, PWE improved disease activity index (DAI) score, attenuated oxidative stress by decreasing MPO and MDA activities and activating GSH and SOD levels, and inhibited TNF-α, IL-6, and IL-1β expressions in the colonic tissues. PWE also improved the intestinal barrier by upregulating the expressions of tight junction proteins, including occludin and ZO-1. Moreover, PWE extract alleviated intestinal inflammation by suppressing the TLR4/MyD88/NF-κB signaling pathway. Conclusion: PWE can alleviate DSS-induced UC in mice by increasing the expressions of intestinal tight junction proteins and inhibiting the TLR4/NF-κB inflammatory pathway.
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Gao SH, Zhao TR, Liu YP, Wang YF, Cheng GG, Cao JX. Phenolic constituents, antioxidant activity and neuroprotective effects of ethanol extracts of fruits, leaves and flower buds from Vaccinium dunalianum Wight. Food Chem 2021; 374:131752. [PMID: 34896954 DOI: 10.1016/j.foodchem.2021.131752] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2021] [Revised: 09/17/2021] [Accepted: 11/29/2021] [Indexed: 12/18/2022]
Abstract
Vaccinium dunalianum Wight is an important healthy tea resource in China with health benefits. The chemical compositions and the possible bioactive substances in its fruits, leaves and flower buds extracts (FE, LE and FBE) were identified and characterized by UHPLC-HRMS/MS. Consequently, FE, LE and FBE were rich in phenolic and flavonoid compounds. Among them, 21 compounds were identified, and the main components were chlorogenic acid, quinic acid and 6'-O-caffeoylarbutin. Furthermore, their neuroprotection and mechanism on H2O2-induced neurotoxicity in PC12 cells were investigated. All the different concentrations of FE, LE and FBE were apparently inhibited the H2O2-induced ROS generation and apoptosis on PC12 cells. FBE showed stronger neuroprotective activity against H2O2-induced PC12 cell damage than those of FE and LE. The mechanism of neuroprotective effect might be related to the upregulation of endogenous antioxidant enzymes expressions and activation of the Nrf2/HO-1 signaling pathway.
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Affiliation(s)
- Shun-Hua Gao
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, People's Republic of China
| | - Tian-Rui Zhao
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, People's Republic of China
| | - Ya-Ping Liu
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, People's Republic of China
| | - Yi-Fen Wang
- Kunming Institute of Zoology, Chinese Academy of Sciences, Kunming 650000, People's Republic of China
| | - Gui-Guang Cheng
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, People's Republic of China.
| | - Jian-Xin Cao
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, People's Republic of China.
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Zhan YF, Hou XT, Fan LL, Du ZC, Ch'ng SE, Ng SM, Thepkaysone K, Hao EW, Deng JG. Chemical constituents and pharmacological effects of durian shells in ASEAN countries: A review. CHINESE HERBAL MEDICINES 2021; 13:461-471. [PMID: 36119368 PMCID: PMC9476536 DOI: 10.1016/j.chmed.2021.10.001] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2021] [Revised: 09/04/2021] [Accepted: 09/24/2021] [Indexed: 12/12/2022] Open
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