Comparison of Nutritional and Nutraceutical Properties of Burdock Roots Cultivated in Fengxian and Peixian of China

Effect of Chinese bayberry residue on quality of Chinese quinoa (Chenopodium quinoa Willd.) Rice wine

Chinese bayberry residue (CBR) is a by-product of processing, which can be used as an auxiliary material during the processing of quinoa rice wine. In this study, the effects of CBR on the chemical profile, bioactive function, taste traits, and flavor of Chinese quinoa rice wine (CQRW) were investigated. The results showed that adding CBR increased the total phenolics, the total flavonoids, and antioxidant capacity. Malic acid content was the highest in Chinese rice wine (CRW), while the total content of components detected in HPLC-MS/MS was the highest in 10%CBR + CQRW. The CQRW exhibited the highest amino acid content, followed by 20%CBR + CQRW. E-tongue analysis results showed that 10%CBR + CQRW, 20%CBR + CQRW, and CQRW had the closest taste traits. Moreover, GC-MS analysis identified 72 aroma compounds in 10%CBR + CQRW sample, more than other samples. In summary, adding 10% CBR significantly improved the quality of CQRW.

NMR Metabolomics of Arctium lappa L., Taraxacum officinale and Melissa officinalis: A Comparison of Spontaneous and Organic Ecotypes

Officinal plants are a source of metabolites whose chemical composition depends on pedoclimatic conditions. In this study, the NMR-based approach was applied to investigate the impacts of different altitudes and agronomical practices (Land, Mountain Spontaneous, and Organically Grown Ecotypes, namely LSE, MSE, and OE, respectively) on the metabolite profiles of Burdock root, Dandelion root and aerial part, and Lemon balm aerial part. Sugars, amino acids, organic acids, polyphenols, fatty acids, and other metabolites were identified and quantified in all samples. Some metabolites turned out to be tissue-specific markers. Arginine was found in roots, whereas myo-inositol, galactose, glyceroyldigalactose moiety, pheophytin, and chlorophyll were identified in aerial parts. Caftaric and chicoric acids, 3,5 di-caffeoylquinic acid, and chlorogenic and rosmarinic acids were detected in Dandelion, Burdock and Lemon balm, respectively. The metabolite amount changed significantly according to crop, tissue type, and ecotype. All ecotypes of Burdock had the highest contents of amino acids and the lowest contents of organic acids, whereas an opposite trend was observed in Lemon balm. Dandelion parts contained high levels of carbohydrates, except for the MSE aerial part, which showed the highest content of organic acids. The results provided insights into the chemistry of officinal plants, thus supporting nutraceutical-phytopharmaceutical research.

A Network of Processes for Biorefining Burdock Seeds and Roots

In this work, a novel sustainable approach was proposed for the integral valorisation of Arctium lappa (burdock) seeds and roots. Firstly, a preliminary recovery of bioactive compounds, including unsaturated fatty acids, was performed. Then, simple sugars (i.e., fructose and sucrose) and phenolic compounds were extracted by using compressed fluids (supercritical CO2 and propane). Consequently, a complete characterisation of raw biomass and extraction residues was carried out to determine the starting chemical composition in terms of residual lipids, proteins, hemicellulose, cellulose, lignin, and ash content. Subsequently, three alternative ways to utilise extraction residues were proposed and successfully tested: (i) enzymatic hydrolysis operated by Cellulases (Thricoderma resei) of raw and residual biomass to glucose, (ii) direct ethanolysis to produce ethyl levulinate; and (iii) pyrolysis to obtain biochar to be used as supports for the synthesis of sulfonated magnetic iron-carbon catalysts (Fe-SMCC) to be applied in the dehydration of fructose for the synthesis of 5-hydroxymethylfurfural (5-HMF). The development of these advanced approaches enabled the full utilisation of this resource through the production of fine chemicals and value-added compounds in line with the principles of the circular economy.

Preventive Effect of Arctium lappa Polysaccharides on Acute Lung Injury through Anti-Inflammatory and Antioxidant Activities

The objective of this study was to investigate the preventive effects of polysaccharides extracted from the roots of Arctium lappa (ALP) against acute lung injury (ALI) models induced by lipopolysaccharide (LPS). The polysaccharides were extracted and characterized, and their anti-inflammatory and antioxidant capacities were assessed. The findings demonstrated that ALP could mitigate the infiltration of inflammatory cells and reduce alveolar collapse in LPS-induced ALI in mice. The expression levels of the pro-inflammatory factor TNF-α decreased, while the anti-inflammatory factor IL-10 increased. Furthermore, the administration of ALP improved the activities of lung antioxidant enzymes, including SOD, GSH, and CAT, and lowered MDA levels. These results suggest that ALP exhibits a preventive effect on ALI and has potential as an alternative treatment for lung injury.

Isolation and Identification of Lactic Acid Bacteria and Their Effects on the Off-odor of Burdocks

Burdocks have diverse nutritional and pharmacological functions, but their unique odor is unwelcome. Here, the effect and mechanism of lactic acid bacteria fermentation on the off-odor of burdocks were investigated. The sensory evaluation showed that burdocks had earthy, musty, grassy, and pepper odors. 2-Isobutyl-3-methoxypyrazine (IBMP) and 2-secbutyl-3-methoxypyrazine (IPMP) mainly contributed to burdock's unique off-odor and were identified by gas chromatography-mass spectrometry combined with headspace-solid phase microextraction (HS-SPME-GC-MS) and relative odor activity value (ROAV) analysis. Weissella cibaria ZJ-5 from screened strains performed with the strongest ability to remove the off-odor and generate a fragrant odor, as determined by sensory evaluation. When incubated aerobically together with IBMP during fermentation, ZJ-5 degraded IBMP directly from 149.56 ± 0.72 to 71.55 ± 1.81 ng/mL. Additionally, linoleic acid content in fermented burdocks was significantly decreased compared with unfermented burdocks. (E,Z)-2,6-Nonadienal, which mainly contributed to fermented burdock's odor, may have been generated from linoleic acid during ZJ-5 fermentation, through the acid catalysis pathway. It indicated that LAB fermentation could improve burdock odor by degrading off-odor compounds and precursors and by generating new aldehydes.

Extraction, structural characterization, and antioxidant activity of polysaccharides derived from Arctium lappa L

Introduction

Arctium lappa L. root has high nutritional and medicinal values and has been identified as a healthy food raw material by the Ministry of Health of the People's Republic of China.

Methods

In the present study, an aqueous two-phase system (ATPS) of polyethylene glycol (PEG)-(NH4)2SO4 was used to extract Arctium lappa L. polysaccharides (ALPs) from the Arctium lappa L. roots, the optimal extraction conditions of crude ALPs were optimized by using the single-factor experiment and response surface methodology. The structure and composition of ALPs were determined by fourier transform infrared spectroscopy (FTIR), scanning electron microscopy (SEM), and high-performance liquid chromatography (HPLC). At the same time, the antioxidant activity of ALPs was investigated by in vitro antioxidant experiment.

Results

The optimized extraction parameters for extraction ALPs were as follows: the PEG relative molecular weight of 6,000, a quality fraction of PEG 25%, a quality fraction of (NH4)2SO4 18%, and an extraction temperature of 80°C. Under these conditions, the extraction rate of ALPs could reach 28.83%. FTIR, SEM and HPLC results showed that ALPs were typical acidic heteropolysaccharides and had uneven particle size distribution, an irregular shape, and a rough surface. The ALPs were chiefly composed of glucose, rhamnose, arabinose, and galactose with a molar ratio of 70.19:10.95:11.16:6.90. In addition, the ALPs had intense antioxidant activity in vitro with IC50 values in the ·OH radical (1.732 mg/ml), DPPH radical (0.29 mg/ml), and superoxide anion (0.15 mg/ml) scavenging abilities.

Discussion

The results showed that ATPS was an efficient method to extract polysaccharides and could be used for the extraction of other polysaccharides. These results indicated that ALPs had great prospects as a functional food and could be exploited in multiple fields.

Key Health Benefits of Korean Ueong Dry Root Extract Combined Silver Nanoparticles

Introduction

Nowadays, in nanotechnology and material science, biosynthesis of the metal nanoparticle is a promising approach.

Methods

In the current research, the extract of the Korean Ueong dry root (BdkR), which belongs to the Asteraceae family, was used as a reducing and capping agent, for the green synthesis of the BdkR-Ag nanoparticles in a cost-effective and highly efficient manner. In this study for the reaction measures, UV-Vis spectroscopy was applied. SEM, EDX, FTIR, XRD, mean size distribution, and zeta potential were used for the characterization of the green synthesized BdkR-AgNPs. In the beginning, the primary phytochemical screening of BdkR extract was estimated and the cytotoxicity, antidiabetic, antioxidant, and antibacterial activities of the green synthesized BdkR-AgNPs were evaluated.

Results

According to the results, the BdkR extract is rich in various phytochemicals and the generated AgNPs were crystalline in nature. The surface plasmon resonance value of the BdkR-AgNPs was 444 nm confirming the synthesis of AgNPs. The BdkR-AgNPs displayed four clear diffraction peaks at 2 theta angles (38.22); (46.15); (64.88); (76.83), respectively, which are equivalent to (111), (200), (220) and (311). The obtained nanoparticles have a zeta potential of -17.0 mV. Furthermore, the generated BdkR-AgNPs exhibited considerable antidiabetic effect in terms of the inhibition of α-glucosidase with a maximum inhibition value of 95.41% at 5.0 µg/mL and more than 86% inhibition at 2.5 µg/mL and the estimated IC50 value was found to be 0.653 µg/mL. Further, it also displayed a significant cytotoxicity activity against the HepG2 cancer cell lines at 10 µg/mL and 100 µg/mL concentrations with 86% and 88% of inhibition, respectively. Besides this, the synthesized AgNPs also displayed promising antioxidant activities in terms of the DPPH (IC50 value - 56.26 µg/mL), ABTS (IC50 value - 171.43 µg/mL) and reducing power (IC0.5 value - 227.42 µg/mL).

Discussion

The multipotential effects of the synthesized BdkR-AgNPs might be attributed to the presence of the bioactive compounds in the BdkR extract that acted as the capping and reducing agent in the synthesis process. The green synthesized BdkR-AgNPs exhibited promising bioactive potential for their future applications in the food and biomedical field.

Ultrasound-Assisted Aqueous Extraction of Chlorogenic Acid and Cynarin with the Impact of Inulin from Burdock (Arctium lappa L.) Roots

The ultrasound-assisted aqueous extraction of chlorogenic acid (CGA) and cynarin with the impact of inulin from burdock (Arctium lappa L.) roots was investigated. Three extraction modes, ultrasound at 40 kHz/300 W (U-40), ultrasound at 120 kHz/300 W (U-120), and shaking at 120 rpm (S-120), were compared. The effects of process parameters on the extraction of polyphenols, CGA, cynarin, inulin, and antioxidant activity using U-40 were evaluated. In 10 min, 50 °C, and 1/30 (g/mL-water) of solid-to-liquid ratio, the order of CGA content in the dried burdock root powder (DBR) was U-40 (484.65 μg/g-DBR) > U-120 (369.93 μg/g-DBR) > S-120 (176.99 μg/g-DBR), while the order of cynarin content in DBR was U-120 (376.47 μg/g-DBR) > U-40 (341.54 μg/g-DBR) > S-120 (330.44 μg/g-DBR), showing the selective extraction of CGA and cynarin between using 40 and 120 kHz of ultrasound. The profiles of increase and then decrease in free CGA and cynarin concentrations against time revealed their degradation, including their interactions with the abundant inulin. The kinetic model, considering extraction followed by degradation, was proposed to describe the variations of free CGA and cynarin against time. This study provides an effective method using water to extract CGA, cynarin, and inulin from burdock roots.