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Huang J, Yang J, Miao Q, Olajide TM, Qian J, Liu H, Ou P, Liao X. Effect of Selenium Biofortification on Bioaccessibility, Antioxidant, and Antimicrobial Potentials of Phenolic Compounds in Germinated Black Soybean (
Glycine max
(L.) Merr). Cereal Chem 2022. [DOI: 10.1002/cche.10600] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Junyi Huang
- Food Nutrition and Chronic Disease Intervention Laboratory, School of Life Sciences Shanghai University Shanghai 200444 China
| | - Jingyi Yang
- Food Nutrition and Chronic Disease Intervention Laboratory, School of Life Sciences Shanghai University Shanghai 200444 China
| | - Qianqian Miao
- Food Nutrition and Chronic Disease Intervention Laboratory, School of Life Sciences Shanghai University Shanghai 200444 China
| | | | - Jiana Qian
- Food Nutrition and Chronic Disease Intervention Laboratory, School of Life Sciences Shanghai University Shanghai 200444 China
| | - Haoyue Liu
- Food Nutrition and Chronic Disease Intervention Laboratory, School of Life Sciences Shanghai University Shanghai 200444 China
| | - Pengcheng Ou
- Food Nutrition and Chronic Disease Intervention Laboratory, School of Life Sciences Shanghai University Shanghai 200444 China
| | - Xianyan Liao
- Food Nutrition and Chronic Disease Intervention Laboratory, School of Life Sciences Shanghai University Shanghai 200444 China
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Huang J, Qian J, Wang S, Li Y, Zhai X, Olajide TM, Shen GX, Liao X. Effect of selenium biofortification on bioactive compounds and antioxidant activity in germinated black soybean. J Food Sci 2022; 87:1009-1019. [PMID: 35122243 DOI: 10.1111/1750-3841.16014] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2021] [Revised: 11/17/2021] [Accepted: 11/23/2021] [Indexed: 11/30/2022]
Abstract
Biofortification using inorganic selenium has become an effective strategy to enhance selenium content in crops. In the present study, the effects of selenium biofortification on the chemical composition and antioxidant capacity of black soybean (BS) during germination were studied. The contents of selenium, total sugar, vitamin C, γ-aminobutyric acid, total polyphenols, and total flavonoids in selenium biofortified germinated black soybeans (GBS-Se) significantly increased compared to germinated black soybeans (GBS). However, the contents of soluble protein, fat, and reducing sugar were decreased, while fatty acid composition was not significantly different between GBS and BS. HPLC analysis showed that 12 phenolic acids of all samples, which mainly existed in free forms. Their contents increased at low concentration of selenium and decreased along with the rise of selenium concentrations. The antioxidant activity of GBS-Se as analyzed by Pearson correlation analysis positively correlated with the accumulation of phenolic substances. Principal component analysis (PCA) showed that GBS and GBS-Se were significantly different from BS. Moreover, the physicochemical indexes of GBS showed regularly changes with increasing selenium content, and those of GBS-Se50 and GBS-Se75 were significantly different from GBS. The results provide a systematic evaluation on the effect of selenium fortification on the germination of seeds and useful information for the development of Se-enriched functional foods. PRACTICAL APPLICATION: The organic selenium black soybean (BS) produced by the germination method can be directly processed and eaten to improve human health. In addition, complexes of organic selenium, vitamin C, and γ-aminobutyric acid of germinated BS can be developed into functional substances and applied to food or health products as functional ingredient and/or natural antioxidant supplements.
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Affiliation(s)
- Junyi Huang
- School of Life Sciences, Shanghai University, Shanghai, China
| | - Jiana Qian
- School of Life Sciences, Shanghai University, Shanghai, China
| | - Shanshan Wang
- School of Life Sciences, Shanghai University, Shanghai, China
| | - Yingqiu Li
- School of Life Sciences, Shanghai University, Shanghai, China
| | - Xiaolin Zhai
- School of Life Sciences, Shanghai University, Shanghai, China
| | - Tosin Michael Olajide
- Wilmar (Shanghai) Biotechnology Research & Development Center Co., Ltd., Shanghai, China
| | - Garry X Shen
- Department of Internal Medicine, University of Manitoba, Winnipeg, Manitoba, Canada
| | - Xianyan Liao
- School of Life Sciences, Shanghai University, Shanghai, China
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Response Surface Optimization for Antioxidant Extraction and Attributes Liking from Roasted Rice Germ Flavored Herbal Tea. Processes (Basel) 2022. [DOI: 10.3390/pr10010125] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
The optimal process conditions when examining the antioxidant potential, total polyphenol content, and attribute liking in roasted rice germ flavored herbal tea were investigated using response surface methodology (RSM). The influence upon the extraction process of time and temperature was assessed using a full factorial design on three levels with two variables (32), involving five central point replicates. Extraction temperature (70 °C, 80 °C, and 90 °C) and extraction time (3 min, 4.5 min, and 6 min) served as independent variables, while the dependent variables were allocated to the regression equation to determine antioxidant activity (R2 = 0.941) along with total polyphenol content (R2 = 0.849), flavor liking score (R2 = 0.758), and overall liking score (R2 = 0.816). Following experimentation, it was determined that the optimal time and temperature conditions to maximize total polyphenol content, antioxidant activity, flavor, and overall liking score were in a range of 86 °C to 90 °C for 3.4 min to 5.9 min. When these conditions were imposed, the antioxidant potential, total polyphenol content, flavor, and overall liking score were >70% for DPPH scavenging activity, >75 mgGAE/g, >6.7 (like moderately), and >6.5 (like moderately), respectively.
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Control of N-Propanol Production in Simulated Liquid State Fermentation of Chinese Baijiu by Response Surface Methodology. FERMENTATION-BASEL 2021. [DOI: 10.3390/fermentation7020085] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
N-propanol is a vital flavor compound of Chinese baijiu, and the proper n-propanol contents contribute to the rich flavor of Chinese baijiu. However, the excessive content of n-propanol in liquor will reduce the drinking comfort. Based on the Box–Behnken design principle, the response surface test was used to optimize the factors affecting the production of n-propanol in a simulated liquid state fermentation of Chinese baijiu, and the best combination of factors to reduce n-propanol content was determined. Results showed that the content ratio of additional glucose to threonine and temperature had a significant effect on the production of n-propanol (p = 0.0009 < 0.01 and p = 0.0389 < 0.05, respectively). The best combination of fermentation parameters obtained was: the ratio of additional glucose to threonine content was 6:4, the temperature was 32 °C, and the initial pH was 4.40. Under these conditions, the production of n-propanol was 53.84 ± 0.12 mg/L, which was close to the theoretical value. Thus, the fermentation parameter model obtained through response surface optimization is reliable and can provide technical guidance for regulating the production of n-propanol and realizing high-quality baijiu brewing.
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Silva VDM, Macedo MCC, Dos Santos AN, Silva MR, Augusti R, Lacerda ICA, Melo JOF, Fante CA. Bioactive activities and chemical profile characterization using paper spray mass spectrometry of extracts of Eriobotrya japonica Lindl. leaves. RAPID COMMUNICATIONS IN MASS SPECTROMETRY : RCM 2020; 34:e8883. [PMID: 33448505 DOI: 10.1002/rcm.8883] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/13/2020] [Revised: 06/01/2020] [Accepted: 07/07/2020] [Indexed: 06/12/2023]
Abstract
RATIONALE The loquat (Eriobotrya japonica Lindl.) is a fruit tree that has been used in Chinese medicine for thousands of years for the treatment of various diseases. The loquat leaf extracts contain several bioactive compounds with antioxidant and antimicrobial properties, and identification of these substances using quick and simple methods has been an analytical trend. METHODS The influence of dehydration of loquat leaves (without drying, at 40°C, and at 60°C), the type of solvent (ethanol and methanol), and the method of extraction (shaking and ultrasound) on obtaining extracts containing phenolic compounds and substances with antioxidant and antimicrobial properties was evaluated. The chemical constituents of an extract were identified using paper spray mass spectrometry (PS-MS). RESULTS The extract obtained from the dehydrated leaves at 40°C presented the best results. The extracts obtained from these leaves and with ethanol had the highest values of total phenolics and antioxidant activities, but the methanolic extract subjected to ultrasound had the highest levels of chlorogenic, caffeic, and ellagic acids. All extracts evaluated inhibited the growth of Staphylococcus aureus. Using the PS-MS technique, it was possible to identify the presence of 49 substances such as organic acids, phenolic acids, flavonoids, sugars, quinones, and terpenes. CONCLUSIONS In general, extracts of dehydrated leaves at 40°C and extracted with ethanol using ultrasound can be considered a good source of bioactive compounds with potential applications as functional ingredients or additives in the food and pharmaceutical industries. PS-MS was demonstrated to be a simple and ultrafast technique to obtain the chemical profile of the loquat leaf extract.
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Affiliation(s)
- Viviane D M Silva
- Department of Food, Faculty of Pharmacy, Federal University of Minas Gerais, Belo Horizonte, Brazil
| | - Maria Clara C Macedo
- Department of Food, Faculty of Pharmacy, Federal University of Minas Gerais, Belo Horizonte, Brazil
| | - Amanda N Dos Santos
- Department of Food, Faculty of Pharmacy, Federal University of Minas Gerais, Belo Horizonte, Brazil
| | - Mauro R Silva
- Department of Food, Faculty of Pharmacy, Federal University of Minas Gerais, Belo Horizonte, Brazil
| | - Rodinei Augusti
- Department of Chemistry, Institute of Exact Science, Federal University of Minas Gerais, Belo Horizonte, Brazil
| | | | - Júlio Onésio F Melo
- Department of Exact and Biological Sciences, Federal University of São João Del-Rei, Sete Lagoas, Brazil
| | - Camila A Fante
- Department of Food, Faculty of Pharmacy, Federal University of Minas Gerais, Belo Horizonte, Brazil
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Preparation and Identification of Antioxidative Peptides from Pacific Herring ( Clupea pallasii) Protein. Molecules 2019; 24:molecules24101946. [PMID: 31117172 PMCID: PMC6572113 DOI: 10.3390/molecules24101946] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2019] [Revised: 05/14/2019] [Accepted: 05/18/2019] [Indexed: 11/17/2022] Open
Abstract
The aim of this study was to isolate and purify antioxidative peptides from Pacific herring (Clupea pallasii) protein. Five enzymes (pepsin, trypsin, papain, flavourzyme, and neutrase) were used for protein hydrolysis, and Pacific herring protein hydrolysates (PHPH) were separated by ultrafiltration. The fraction with the molecular weight below 3500 Da exhibited the highest in vitro antioxidant activities and cellular antioxidant activity. The PHPH was isolated and purified by consecutive chromatographic methods including gel filtration chromatography and reverse high-performance liquid chromatography (RP-HPLC). The purified antioxidant peptides were identified as Leu-His-Asp-Glu-Leu-Thr (MW = 726.35 Da) and Lys-Glu-Glu-Lys-Phe-Glu (MW = 808.40 Da), and the IC50 values of cellular antioxidant activity were 1.19 ± 0.05 mg/mL and 1.04 ± 0.06 mg/mL. The results demonstrate that is possible to produce natural antioxidative peptides from Pacific herring protein via enzymatic hydrolysis and purification.
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Biosynthesis and Characterization of Iron Nanoparticles for Effective Adsorption of Cr(VI). INTERNATIONAL JOURNAL OF CHEMICAL ENGINEERING 2019. [DOI: 10.1155/2019/2716423] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
Abstract
In this study, iron nanoparticles (FeNPs) were synthesized via a green method using loquat (Eriobotrya japonica) leaves aqueous extract as a renewable reducing agent. The synthesized FeNPs were characterized by DLS, XRD, FT-IR, SEM/EDX, and TEM analysis, and then, they were used as an adsorbent for Cr(VI) removal from aqueous solutions. Batch adsorption experiments were carried out to investigate the optimum adsorption parameters such as the initial pH of the solution, temperature, initial Cr(VI) concentration, and adsorbent concentration. The optimum adsorption conditions were determined as initial pH 3.0, temperature 45°C, and adsorbent concentration 1 g/L. Also, a linear increase was observed in adsorbed Cr(VI) amounts with the increasing initial Cr(VI) concentrations. The biosynthesized FeNPs showed the high removal levels higher than 90% for Cr(VI) adsorption at a wide range of initial Cr(VI) concentrations (50–500 mg/L). The experimental equilibrium data were modelled with Langmuir and Freundlich isotherm models, and it was found that experimental equilibrium data could be well described by the Langmuir isotherm model. The maximum monolayer coverage capacity of FeNPs for Cr(VI) adsorption was found to be 312.5 mg/g. The pseudo-first-order and the pseudo-second-order kinetic models were applied to the experimental adsorption data, and it was concluded that the data were defined as the best agreement with the pseudo-second-order kinetic model. Weber–Morris model was used to investigate the effect of mass transfer on the adsorption of Cr(VI) onto FeNPs; it was observed that both the film (boundary layer) and intraparticle diffusion affected the studied adsorption process. The thermodynamic studies suggested that Cr(VI) adsorption onto FeNPs was endothermic and nonspontaneous, and the positive ΔS value indicated increased disorder at the solid-solution interface during the adsorption.
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Milić PS, Rajković KM, Stamenković OS, Bekrić DM, Arsić-Arsenijević V, Jovanović PD, Veljković VB. Statistical modeling and optimization of classical and ultrasound-assisted extraction of the minerals fromGalium mollugoL. by response surface methodology and genetic algorithm. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13552] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
Affiliation(s)
- Petar S. Milić
- High Medical School of Professional Studies; Ćuprija Serbia
| | - Katarina M. Rajković
- High Chemical and Technological School for Professional Studies; Kruševac Serbia
| | - Olivera S. Stamenković
- Faculty of Technology; University of Niš, Bulevar Oslobodjenja 124; Leskovac 16000 Serbia
| | | | | | - Petar D. Jovanović
- Institute of General and Physical Chemistry, Studentski trg 12-16; Belgrade 11000 Serbia
| | - Vlada B. Veljković
- Faculty of Technology; University of Niš, Bulevar Oslobodjenja 124; Leskovac 16000 Serbia
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