Study on the Digestive Behavior of Chlorogenic Acid in Biomimetic Dietary Fiber and the Antioxidative Synergistic Effect of Polysaccharides and Chlorogenic Acid

Photodynamically activated chlorogenic acid-based antimicrobial packaging films for cherry preservation

Natural photosensitizers offer promising and sustainable solutions to the challenges of food preservation. This study investigates the potential of chlorogenic acid (CA), a naturally occurring phenolic compound with dual photoactive and antimicrobial properties. Under Xenon lamp irradiation (100 mW/cm2), CA at a concentration of 0.5 mg/mL demonstrated significant antimicrobial efficacy against both Staphylococcus aureus (106 CFU/mL) and Escherichia coli (105 CFU/mL). To enhance the practical applicability of CA for cherry preservation, CA was incorporated into agar (AG) films, which exhibited superior physicochemical and mechanical properties, including increased tensile strength and improved gas permeability. Implementation of CA-AG films prolonged the storage duration of cherries by 9 days through effective quality retention and suppression of microbial contamination. This research highlights the potential of CA as an environmentally friendly and functional solution for advanced food preservation technologies.

Optimization of the quality of sea buckthorn juice by enzymatic digestion and inoculation sequence

Sea buckthorn, rich in nutrients and bioactive compounds such as phenolics, fatty acids, and vitamins, presents processing challenges due to its intense sourness and bland flavor. This study addresses key challenges in flavor enhancement and sourness reduction by evaluating the effects of pectinase treatment and inoculation sequences on the overall quality. Optimal malic acid degradation and antioxidant occurred when Schizosaccharomyces pombe (S. pombe) was inoculated after pectinase digestion of the pulp, while sequential inoculation with Saccharomyces cerevisiae and S. pombe produced the most favorable flavor profile. S. pombe effectively promoted the degradation of malic and quinic acids during fermentation, improving color, antioxidant activity, and flavor characteristics. These findings highlight the critical role of pectinase digestion and inoculation sequence, offering practical guidance for optimizing large-scale fermentation processes and strain selection to develop innovative sea buckthorn beverages and enhance their market potential.

Long-term antioxidant and ultraviolet light shielding gelatin films for the preservation of leather artifacts

In this study, CA-Gel complexes were prepared by crosslinking gelatin with chlorogenic acid (CA) by EDC/NHS chemistry, and incorporated into gelatin to produce CA-Gel/Gel films for leather artifact preservation. The synthesized CA-Gel complex had a total phenolic content of 139.62 ± 1.8 mg/g. The moisture content of CA-Gel/Gel film is 37.84 % lower than that of Gel film. The addition of CA-Gel complexes enhanced the hydrophobic and antibacterial properties of Gel films. CA-Gel/Gel films showed excellent antioxidant properties, as evidenced by the increase in the DPPH radical scavenging rate from 0 to 98.18 %. Additionally, CA-Gel/Gel films effectively shield UV light, preventing almost the transmission of ultraviolet rays. Notably, CA-Gel/Gel films maintain their antioxidant properties and UV light shielding after one month at ambient temperature. Therefore, their long-term antioxidant and UV light shielding properties were indicated. In addition, the UV light aging tests were carried out on leathers with and without CA-Gel/Gel film coverage. The results showed that CA-Gel/Gel films effectively preserved the original color of leathers, with no changes in their random coil structure before and after UV light irradiation. This work emphasizes the potential use of CA-Gel/Gel films as an innovative protective packaging solution for long-term preservation of leather artifacts.

Targeting natural antioxidant polyphenols to protect neuroinflammation and neurodegenerative diseases: a comprehensive review

Polyphenols, naturally occurring phytonutrients found in plant-based foods, have attracted significant attention for their potential therapeutic effects in neurological diseases and neuroinflammation. These compounds possess diverse neuroprotective capabilities, including antioxidant, anti-inflammatory, and anti-amyloid properties, which contribute to mitigating the progression of neurodegenerative conditions such as Alzheimer's Disease (AD), Parkinson's Disease (PD), Dementia, Multiple Sclerosis (MS), Stroke, and Huntington's Disease (HD). Polyphenols have been extensively studied for their ability to regulate inflammatory responses by modulating the activity of pro-inflammatory genes and influencing signal transduction pathways, thereby reducing neuroinflammation and neuronal death. Additionally, polyphenols have shown promise in modulating various cellular signaling pathways associated with neuronal viability, synaptic plasticity, and cognitive function. Epidemiological and clinical studies highlight the potential of polyphenol-rich diets to decrease the risk and alleviate symptoms of neurodegenerative disorders and neuroinflammation. Furthermore, polyphenols have demonstrated their therapeutic potential through the regulation of key signaling pathways such as Akt, Nrf2, STAT, and MAPK, which play critical roles in neuroprotection and the body's immune response. This review emphasizes the growing body of evidence supporting the therapeutic potential of polyphenols in combating neurodegeneration and neuroinflammation, as well as enhancing brain health. Despite the substantial evidence and promising hypotheses, further research and clinical investigations are necessary to fully understand the role of polyphenols and establish them as advanced therapeutic targets for age-related neurodegenerative diseases and neuroinflammatory conditions.

Structural characteristics of lotus seed starch-chlorogenic acid complexes during dynamic in vitro digestion and prebiotic activities

The functional properties of starch-polyphenol complexes closely related to the digestion process. Here, dynamic in vitro digestion properties and prebiotic activities of lotus seed starch-chlorogenic acid complexes under autoclaving treatment (A-LS-CA) were investigated. The results showed that the ordered structure, thermal stability and molecular weight of the A-LS-CA complexes significantly altered during dynamic in vitro digestion. Remarkably, the ordered structure of digestive products significantly decreased in oral-gastric phase, while the ordered structure was increased in oral-gastric-small intestinal phase. The molecular weight of A-LS-CA complexes decreased gradually in oral, oral-gastric and oral-gastric-small intestinal phase, which were 7.40 ± 0.57, 2.23 ± 0.98 and 0.46 ± 0.10 × 107 g/mol, respectively. In addition, chlorogenic acid was attached to the surface of starch by hydrogen bonding during dynamic in vitro digestion, improving the bioavailability of chlorogenic acid. Interestingly, the dynamically digested A-LS-CA complexes stimulated the proliferation of Bifidobacterium longum subsp. infantis, Bifidobacterium adolescentis, Lacticaseibacillus rhamnosus and Lacticaseibacillus casei, and promoted to produce acetic acid, which was 1.07-1.49 folds that of the controls. In summary, this study provided a new insight for the structural and functional properties of starch-polyphenol complexes.

Dietary fiber and polyphenols from whole grains: effects on the gut and health improvements

Cereals are the main source of energy in the human diet. Compared to refined grains, whole grains retain more beneficial components, including dietary fiber, polyphenols, proteins, vitamins, and minerals. Dietary fiber and bound polyphenols (biounavailable) in cereals are important active substances that can be metabolized by the gut microorganisms and affect the intestinal environment. There is a close relationship between the gut microbiota structures and various disease phenotypes, although the consistency of this link is affected by many factors, and the specific mechanisms are still unclear. Remodeling unfavorable microbiota is widely recognized as an important way to target the gut and improve diseases. This paper mainly reviews the interaction between the gut microbiota and cereal-derived dietary fiber and polyphenols, and also summarizes the changes to the gut microbiota and possible molecular mechanisms of related glycolipid metabolism. The exploration of single active ingredients in cereals and their synergistic health mechanisms will contribute to a better understanding of the health benefits of whole grains. It will further help promote healthier whole grain foods by cultivating new varieties with more potential and optimizing processing methods.