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Sousa TCDA, Silva ELL, Ferreira VCDS, Madruga MS, Silva FAPD. Oxidative stability of green weakfish (Cynoscion virescens) by-product surimi and surimi gel enhanced with a Spondias mombin L. waste phenolic-rich extract during cold storage. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.102021] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
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Wang Y, Chen J, Wang Y, Zheng F, Qu M, Huang Z, Yan J, Bao F, Li X, Sun C, Zheng Y. Cyanidin-3-O-glucoside extracted from the Chinese bayberry (Myrica rubra Sieb. et Zucc.) alleviates antibiotic-associated diarrhea by regulating gut microbiota and down-regulating inflammatory factors in NF-κB pathway. Front Nutr 2022; 9:970530. [PMID: 36091245 PMCID: PMC9449314 DOI: 10.3389/fnut.2022.970530] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/16/2022] [Accepted: 07/29/2022] [Indexed: 11/13/2022] Open
Abstract
Chinese bayberry has been used to treat diarrhea in China for more than 2,000 years, but the mechanism is not clear. Due to the extensive use of antibiotics, antibiotic-associated diarrhea (AAD) is becoming more and more common in clinic, but there is no effective drug for the treatment. The present study aimed to explore the therapeutic effect of Chinese bayberry on AAD for the first time, and explained the underlying mechanism from different aspects. The BALB/c mice model was established by intragastric administration of lincomycin (3 g/kg). Successfully modeled mice were treated with purified water, dried bayberry powder suspension (100 mg/kg), C3G suspension (40 mg/kg) and montmorillonite powder suspension (40 mg/kg), respectively. The changes of body weight, diarrhea index, diarrhea status score were recorded and calculated regularly. 16S rRNA gene sequencing, intestinal immunofluorescence and inflammatory factor detection were further performed. The treatment with dried bayberry powder suspension and C3G suspension could rapidly reduce the diarrhea score and diarrhea index, increase food intake and restore body weight gain. The gut microbiota richness and diversity were significantly increased after dried bayberry powder suspension and C3G suspension treatments, typically decreased bacterial genera Enterococcus and Clostridium senus stricto 1. In addition, intake of Chinese bayberry powder and C3G significantly decreased the level of p65 phosphorylation, and up-regulated the expression of intestinal tight junction protein claudin-1 and ZO-1. Chinese bayberry fruit had the effect of alleviating AAD, and C3G was supposed to play the predominant role. The mechanism was indicated to be related with restoring the homeostasis of gut microbiota, inhibiting the level of harmful bacteria and increasing the abundance of beneficial bacteria, down-regulating TNF-α, IL-6, and IL-12 factors to reduce inflammation, restoring intestinal tight junction proteins and reducing intestinal permeability.
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Affiliation(s)
- Yanshuai Wang
- Department of General Surgery, School of Medicine, The Fourth Affiliated Hospital, Zhejiang University, Yiwu, China
| | - Jiebiao Chen
- Laboratory of Fruit Quality Biology, The State Agriculture Ministry Laboratory of Horticultural Plant Growth, Development, and Quality Improvement, Fruit Science Institute, Zhejiang University, Hangzhou, China
| | - Yue Wang
- Laboratory of Fruit Quality Biology, The State Agriculture Ministry Laboratory of Horticultural Plant Growth, Development, and Quality Improvement, Fruit Science Institute, Zhejiang University, Hangzhou, China
| | - Fanghong Zheng
- Department of General Surgery, School of Medicine, The Fourth Affiliated Hospital, Zhejiang University, Yiwu, China
| | - Meiyu Qu
- Department of Pharmacology, School of Medicine, Zhejiang University, Hangzhou, China
| | - Ziwei Huang
- Department of General Surgery, School of Medicine, The Fourth Affiliated Hospital, Zhejiang University, Yiwu, China
| | - Jialang Yan
- Department of General Surgery, School of Medicine, The Fourth Affiliated Hospital, Zhejiang University, Yiwu, China
| | - Fangping Bao
- Department of Anesthesiology, School of Medicine, The Fourth Affiliated Hospital, Zhejiang University, Yiwu, China
| | - Xian Li
- Laboratory of Fruit Quality Biology, The State Agriculture Ministry Laboratory of Horticultural Plant Growth, Development, and Quality Improvement, Fruit Science Institute, Zhejiang University, Hangzhou, China
| | - Chongde Sun
- Laboratory of Fruit Quality Biology, The State Agriculture Ministry Laboratory of Horticultural Plant Growth, Development, and Quality Improvement, Fruit Science Institute, Zhejiang University, Hangzhou, China
| | - Yixiong Zheng
- Department of General Surgery, School of Medicine, The Fourth Affiliated Hospital, Zhejiang University, Yiwu, China
- *Correspondence: Yixiong Zheng
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Yang Y, Ma S, Guo K, Guo D, Li J, Wang M, Wang Y, Zhang C, Xia X, Shi C. Efficacy of 405-nm LED illumination and citral used alone and in combination for the inactivation of Cronobacter sakazakii in reconstituted powdered infant formula. Food Res Int 2022; 154:111027. [DOI: 10.1016/j.foodres.2022.111027] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/05/2021] [Revised: 12/30/2021] [Accepted: 02/14/2022] [Indexed: 11/04/2022]
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Surendhiran D, Roy VC, Park JS, Chun BS. Fabrication of chitosan-based food packaging film impregnated with turmeric essential oil (TEO)-loaded magnetic-silica nanocomposites for surimi preservation. Int J Biol Macromol 2022; 203:650-660. [PMID: 35122800 DOI: 10.1016/j.ijbiomac.2022.01.178] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2021] [Revised: 01/25/2022] [Accepted: 01/28/2022] [Indexed: 11/18/2022]
Abstract
Successful modification of chitosan (CS) film using magnetic-silica nanocomposite to encapsulate turmeric essential oil (TEO) obtained by super critical CO2 extraction for enhanced preservation of surimi was performed. TEO exhibited antioxidant and antibacterial activities against Bacillus cereus. The core magnetic nanoparticles (MNPs) were capped with porous silica (Si) to form core-shell nanocomposites, into which TEO was loaded with 75.24% encapsulation efficiency. The fabricated nanocomposite was characterized, blended with CS to cast a bionanocomposite active film and characterized for efficient impregnation of bionanocomposite. The physical and mechanical properties of film were significantly improved after adding MNPs/Si/TEO nanocomposite. Uncontrolled release of TEO from CS film resulted in bacterial growth after 6 days of storage whereas bionanocomposites exhibited a sustained release of TEO that controlled the microbial load from 4.0 log CFU/g to 2.78 log CFU/g over 14 days. The overall study demonstrated that the CS/MNPs/Si/TEO bionanocomposite film was efficient as a packaging material for prolonged shelf-life of surimi.
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Affiliation(s)
| | - Vikash Chandra Roy
- Department of Food Science and Technology, Pukyong National University, 45 Yongso-ro Nam-gu, Busan, 48513, Republic of Korea; Department of Fisheries Technology, Hajee Mohammad Danesh Science and Technology University, Dinajpur 5200, Bangladesh
| | - Jin-Seok Park
- Department of Food Science and Technology, Pukyong National University, 45 Yongso-ro Nam-gu, Busan, 48513, Republic of Korea
| | - Byung-Soo Chun
- Department of Food Science and Technology, Pukyong National University, 45 Yongso-ro Nam-gu, Busan, 48513, Republic of Korea.
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Zou M, Tao W, Ye X, Liu D. Evaluation of antimicrobial and antibiofilm properties of proanthocyanidins from Chinese bayberry ( Myrica rubra Sieb. et Zucc.) leaves against Staphylococcus epidermidis. Food Sci Nutr 2020; 8:139-149. [PMID: 31993140 PMCID: PMC6977480 DOI: 10.1002/fsn3.1283] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2019] [Revised: 09/25/2019] [Accepted: 10/09/2019] [Indexed: 12/17/2022] Open
Abstract
Staphylococcus epidermidis has emerged in recent years as one of the most important opportunistic pathogens owing to its ability to attach to processing surfaces in the food industry. Demands of foodstuffs maintaining microbiological safety and stability enhance the need to develop natural antimicrobial agents as food preservatives. Proanthocyanidins from Chinese bayberry leaves (BLPs) belonging to the class of polyphenols promise to be a potential antibacterial material against bacterial adhesion and biofilm formation. The aim of the present study was to investigate the effects of BLPs on S. epidermidis growth and biofilm formation. BLPs possessed antimicrobial activity with MIC and MBC of 320 and 640 μg/ml, respectively. Scanning electron microscopy, transmission electron microscopy, and flow cytometry analysis revealed a loss of the cell structure and function after treatment of BLPs, evidenced by cell membrane hyperpolarization and changes in cellular morphology. BLPs inhibited the biofilm formation by S. epidermidis on polystyrene microplates. Atomic force microscopy analysis showed that BLPs could decrease the stiffness and adhesion force of the cell envelope, which might account for the inhibition of biofilm formation. In summary, this study indicated that BLPs have potential to be developed as natural preservatives to control S. epidermidis in foods.
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Affiliation(s)
- Mingming Zou
- National Engineering Laboratory of Intelligent Food Technology and EquipmentZhejiang Key Laboratory for Agro‐Food ProcessingCollege of Biosystems Engineering and Food ScienceFuli Institute of Food ScienceZhejiang UniversityHangzhouChina
| | - Wenyang Tao
- National Engineering Laboratory of Intelligent Food Technology and EquipmentZhejiang Key Laboratory for Agro‐Food ProcessingCollege of Biosystems Engineering and Food ScienceFuli Institute of Food ScienceZhejiang UniversityHangzhouChina
| | - Xingqian Ye
- National Engineering Laboratory of Intelligent Food Technology and EquipmentZhejiang Key Laboratory for Agro‐Food ProcessingCollege of Biosystems Engineering and Food ScienceFuli Institute of Food ScienceZhejiang UniversityHangzhouChina
| | - Donghong Liu
- National Engineering Laboratory of Intelligent Food Technology and EquipmentZhejiang Key Laboratory for Agro‐Food ProcessingCollege of Biosystems Engineering and Food ScienceFuli Institute of Food ScienceZhejiang UniversityHangzhouChina
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Ju J, Xie Y, Guo Y, Cheng Y, Qian H, Yao W. Antibacterial activities of bayberry extract on foodborne pathogens and identification of its active components. FOOD AGR IMMUNOL 2019. [DOI: 10.1080/09540105.2019.1589427] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023] Open
Affiliation(s)
- Jian Ju
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, People’s Republic of China
- School of Food Science and Technology, Jiangnan University, Wuxi, People’s Republic of China
- Collaborative innovation center of food safety and quality control in Jiangsu Province, Jiangnan University, Wuxi, People’s Republic of China
| | - Yunfei Xie
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, People’s Republic of China
- School of Food Science and Technology, Jiangnan University, Wuxi, People’s Republic of China
- Collaborative innovation center of food safety and quality control in Jiangsu Province, Jiangnan University, Wuxi, People’s Republic of China
| | - Yahui Guo
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, People’s Republic of China
- School of Food Science and Technology, Jiangnan University, Wuxi, People’s Republic of China
- Collaborative innovation center of food safety and quality control in Jiangsu Province, Jiangnan University, Wuxi, People’s Republic of China
| | - Yuliang Cheng
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, People’s Republic of China
- School of Food Science and Technology, Jiangnan University, Wuxi, People’s Republic of China
- Collaborative innovation center of food safety and quality control in Jiangsu Province, Jiangnan University, Wuxi, People’s Republic of China
| | - He Qian
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, People’s Republic of China
- School of Food Science and Technology, Jiangnan University, Wuxi, People’s Republic of China
- Collaborative innovation center of food safety and quality control in Jiangsu Province, Jiangnan University, Wuxi, People’s Republic of China
| | - Weirong Yao
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, People’s Republic of China
- School of Food Science and Technology, Jiangnan University, Wuxi, People’s Republic of China
- Collaborative innovation center of food safety and quality control in Jiangsu Province, Jiangnan University, Wuxi, People’s Republic of China
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Mir SA, Dar B, Wani AA, Shah MA. Effect of plant extracts on the techno-functional properties of biodegradable packaging films. Trends Food Sci Technol 2018. [DOI: 10.1016/j.tifs.2018.08.004] [Citation(s) in RCA: 94] [Impact Index Per Article: 15.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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Ju J, Yao W, Sun S, Guo Y, Cheng Y, Qian H, Xie Y. Assessment of the antibacterial activity and the main bacteriostatic components from bayberry fruit extract. International Journal of Food Properties 2018. [DOI: 10.1080/10942912.2018.1479861] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
Affiliation(s)
- Jian Ju
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China
- Collaborative innovation center of food safety and quality control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu Province, China
| | - Weirong Yao
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China
- Collaborative innovation center of food safety and quality control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu Province, China
| | - Shilei Sun
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China
- Collaborative innovation center of food safety and quality control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu Province, China
| | - Yahui Guo
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China
- Collaborative innovation center of food safety and quality control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu Province, China
| | - Yuliang Cheng
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China
- Collaborative innovation center of food safety and quality control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu Province, China
| | - He Qian
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China
- Collaborative innovation center of food safety and quality control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu Province, China
| | - Yunfei Xie
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China
- Collaborative innovation center of food safety and quality control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu Province, China
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Juang LJ, Gao XY, Mai ST, Lee CH, Lee MC, Yao CL. Safety assessment, biological effects, and mechanisms of Myrica rubra fruit extract for anti-melanogenesis, anti-oxidation, and free radical scavenging abilities on melanoma cells. J Cosmet Dermatol 2018; 18:322-332. [PMID: 29460390 DOI: 10.1111/jocd.12505] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 01/05/2018] [Indexed: 11/26/2022]
Abstract
OBJECTIVE Currently, the cosmetic and medical industries are paying considerable attention to solve or prevent skin damage or diseases, such as hyperpigmentation and oxidation and free radical damage. In this study, the effective compounds in Myrica rubra fruit were extracted and studied the biological effects of these M. rubra fruit extracts. METHODS In this study, we extracted M. rubra fruit using solutions with various ratios of water to ethanol (100:0, 50:50, 5:95) and studied the anti-melanogenesis, anti-oxidation and radical scavenging effects of these M. rubra fruit extracts on two melanoma cell lines: mouse melanoma (B16-F0) and human melanoma (A2058). The cytotoxicity, melanin synthesis, mushroom and cellular tyrosinase activities, enzyme kinetics, melanogenesis-related gene expression, melanogenesis-related protein secretion, radical DPPH scavenging activity and ROS inhibition after treatment with M. rubra fruit extracts were determined. RESULTS The results showed that the water extract of M. rubra fruit was less cytotoxic to the melanoma cell lines, effectively inhibited melanin synthesis and tyrosinase activity and down-regulated the gene expression and protein secretion of MITF and TRP-1. In addition, the M. rubra fruit extracts also showed the abilities to scavenge DPPH free radicals and suppress ROS production. Finally, the effective compounds in the water extract were Myricetin-O-deoxyhexoside, Quercetin-O-deoxyhexoside, and Kaempferol-O-hexoside determined by LC/MS/MS assay. CONCLUSION Overall, the water extract of M. rubra fruit is a safe and effective melanin inhibitor and anti-oxidant and can be applied widely in the fields of cosmetics and medicine.
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Affiliation(s)
- Lih-Jeng Juang
- Graduate School of Health Industry Management, Ching Kuo Institute of Management and Health, Keelung, Taiwan
| | - Xiang-Yu Gao
- Department of Chemical Engineering and Materials Science, Yuan Ze University, Taoyuan City, Taiwan
| | - Shou-Ting Mai
- Department of Chemical Engineering and Materials Science, Yuan Ze University, Taoyuan City, Taiwan
| | - Cheng-Hung Lee
- Graduate School of Biotechnology and Bioengineering, Yuan Ze University, Taoyuan City, Taiwan.,Department of General Surgery, Buddhist Dalin Tzu Chi Hospital, Chia-Yi, Taiwan.,School of Medicine, Tzu Chi University, Hualien, Taiwan
| | - Ming-Chung Lee
- Brion Research Institute of Taiwan, New Taipei City, Taiwan
| | - Chao-Ling Yao
- Department of Chemical Engineering and Materials Science, Yuan Ze University, Taoyuan City, Taiwan.,Graduate School of Biotechnology and Bioengineering, Yuan Ze University, Taoyuan City, Taiwan
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Abstract
Listeria monocytogenes is a gram positive, psychrotrophic, facultative anaerobic bacterium and it is the etiological agent of listeriosis, a severe foodborne disease of major public health concern. There is a rising concern about the cross-contamination of surimi-based products with L. monocytogenes during handling and storage. Lemon grass (Cymbopogon citratus) is known to exhibit strong antimicrobial activity against bacteria due to the presence of citral. The objectives of this research were: (i) to develop a water-based extraction procedure for the antimicrobial component(s) in lemon grass and (ii) to evaluate the antimicrobial effect of a concentrated water-based extract and commercial essential oil (EO) of lemon grass against L. innocua (ATCC 33090), a surrogate strain of L. monocytogenes, in vitro and on crabsticks. Briefly, antilisterial activity of concentrated extract and commercial EO of lemon grass was tested using the agar well diffusion technique. Crabsticks were subsequently inoculated with L. innocua to a final density of ca. 4 log cfu/g and then coated with 500 μl of either concentrated extract or 0.5% commercial EO and stored at 4 °C for up to 15 days. Samples were then subjected to microbiological analysis every 5 days to enumerate counts of Listeria. Following the agar well diffusion assay, inhibition zones with mean diameters of 18.3 and 21.0 mm were obtained with the concentrated extract and commercial EO respectively. The population of L. innocua in WBE-coated (4.2 log cfu/g) and 0.5% EO-coated (2.7 log cfu/g) samples were significantly lower (P < 0.05) after 15 days than their untreated control counterpart (5.2 log cfu/g). Lemon grass extract and essential oil have the potential to control growth of L. monocytogenes in seafood surimi products with minimal adverse effect on the organoleptic characteristics of the product and thus can possibly be used as a natural food preservative.
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Affiliation(s)
- Prateebha Ramroop
- Department of Agricultural and Food Sciences, Faculty of Agriculture, University of Mauritius, Mauritius
| | - Hudaa Neetoo
- Department of Agricultural and Food Sciences, Faculty of Agriculture, University of Mauritius, Mauritius
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Abstract
BACKGROUND Myricetin is a naturally occurring antioxidant commonly found in various plants. However, little information is available with respect to its direct anti-obesity effects. OBJECTIVE This study was undertaken to investigate the effect of myricetin on high-fat diet (HFD)-induced obesity in C57BL/6 mice. RESULTS Administration of myricetin dramatically reduced the body weight of diet-induced obese mice compared with solely HFD-induced mice. Several parameters related to obesity including serum glucose, triglyceride, and cholesterol were significantly decreased in myricetin-treated mice. Moreover, obesity-associated oxidative stress (glutathione peroxidase (GPX) activity, total antioxidant capacity (T-AOC), and malondialdehyde (MDA)) and inflammation (tumor necrosis factor-α (TNF-α)) were ameliorated in myricetin-treated mice. Further investigation revealed that the protective effect of myricetin against HFD-induced obesity in mice appeared to be partially mediated through the down-regulation of mRNA expression of adipogenic transcription factors peroxisome proliferator-activated receptor γ (PPARγ) and CCAAT/enhancer-binding protein α (C/EBPα), and lipogenic transcription factor sterol regulatory element-binding protein 1c (SREBP-1c). CONCLUSIONS Consumption of myricetin may help to prevent obesity and obesity-related metabolic complications.
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Affiliation(s)
- Hong-Ming Su
- Department of Food Science and Nutrition, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou 310058, China
| | - Li-Na Feng
- College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310035, China
| | - Xiao-Dong Zheng
- Department of Food Science and Nutrition, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou 310058, China
| | - Wei Chen
- Department of Food Science and Nutrition, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou 310058, China
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Irkin R, Esmer OK. Novel food packaging systems with natural antimicrobial agents. J Food Sci Technol 2015; 52:6095-111. [PMID: 26396358 PMCID: PMC4573172 DOI: 10.1007/s13197-015-1780-9] [Citation(s) in RCA: 105] [Impact Index Per Article: 11.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 02/09/2015] [Accepted: 02/23/2015] [Indexed: 10/23/2022]
Abstract
A new type of packaging that combines food packaging materials with antimicrobial substances to control microbial surface contamination of foods to enhance product microbial safety and to extend shelf-life is attracting interest in the packaging industry. Several antimicrobial compounds can be combined with different types of packaging materials. But in recent years, since consumer demand for natural food ingredients has increased because of safety and availability, these natural compounds are beginning to replace the chemical additives in foods and are perceived to be safer and claimed to alleviate safety concerns. Recent research studies are mainly focused on the application of natural antimicrobials in food packaging system. Biologically derived compounds like bacteriocins, phytochemicals, enzymes can be used in antimicrobial food packaging. The aim of this review is to give an overview of most important knowledge about application of natural antimicrobial packagings with model food systems and their antimicrobial effects on food products.
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Affiliation(s)
- Reyhan Irkin
- />Engineering and Architecture Faculty, Food Engineering Department, Balikesir University, 10145 Balikesir, Turkey
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Zhang X, Huang H, Zhang Q, Fan F, Xu C, Sun C, Li X, Chen K. Phytochemical Characterization of Chinese Bayberry (Myrica rubra Sieb. et Zucc.) of 17 Cultivars and Their Antioxidant Properties. Int J Mol Sci 2015; 16:12467-81. [PMID: 26042467 PMCID: PMC4490455 DOI: 10.3390/ijms160612467] [Citation(s) in RCA: 42] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2015] [Revised: 05/26/2015] [Accepted: 05/26/2015] [Indexed: 12/04/2022] Open
Abstract
In order to fully understand the variations of fruit quality-related phytochemical composition in Chinese bayberry (Myrica rubra Sieb. et Zucc.), mature fruit of 17 cultivars from Zhejiang and Jiangsu provinces was used for the investigation of fruit quality attributes, including fruit color, soluble sugars, organic acids, total phenolics, flavonoids, antioxidant capacity, etc. Sucrose was the main soluble sugar, while citric acid was the main organic acid in bayberry fruit. The content of total phenolics and total flavonoids were positively correlated with 2,2-diphenyl-1-picrylhydrazyl (DPPH), ferric reducing antioxidant power (FRAP) antioxidant activity and 2,2ʹ-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) radical scavenging activity. Five anthocyanidins, i.e., delphinidin–hexoside (Dp–Hex), cyanidin-3–O-galactoside (C-3–Gal), cyanidin-3–O-glucoside (C-3–Glu), pelargonidin-3–O-glucoside (Pg-3–Glu) and peonidin-3-O-glucoside (Pn-3–Glu), and seven flavonols compounds, i.e., myricetin-3-O-rhamnoside (M-3–Rha), myricetin deoxyhexoside–gallate (M-DH–G), quercetin-3-O-galactoside (Q-3–Gal), quercetin-3–O-glucoside (Q-3–Glu), quercetin-3–O-rhamnoside (Q-3–Rha), kaempferol-3–O-galactoside (K-3–Gal) and kaempferol-3–O-glucoside (K-3–Glu), were identified and characterized among the cultivars. The significant differences in phytochemical compositions among cultivars reflect the diversity in bayberry germplasm, and cultivars of good flavor and/or rich in various health-promoting phytochemicals are good candidates for future genetic breeding of bayberry fruit of high quality. In conclusion, our results may provide important information for further breeding or industrial utilization of different bayberry resources.
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Affiliation(s)
- Xianan Zhang
- Laboratory of Fruit Quality Biology, the State Agriculture Ministry Laboratory of Horticultural Plant Growth, Development and Quality Improvement, Zhejiang Provincial Key Laboratory of Horticultural Plant Integrative Biology, Zhejiang University, Hangzhou 310058, China.
| | - Huizhong Huang
- Laboratory of Fruit Quality Biology, the State Agriculture Ministry Laboratory of Horticultural Plant Growth, Development and Quality Improvement, Zhejiang Provincial Key Laboratory of Horticultural Plant Integrative Biology, Zhejiang University, Hangzhou 310058, China.
| | - Qiaoli Zhang
- Laboratory of Fruit Quality Biology, the State Agriculture Ministry Laboratory of Horticultural Plant Growth, Development and Quality Improvement, Zhejiang Provincial Key Laboratory of Horticultural Plant Integrative Biology, Zhejiang University, Hangzhou 310058, China.
| | - Fangjuan Fan
- Laboratory of Fruit Quality Biology, the State Agriculture Ministry Laboratory of Horticultural Plant Growth, Development and Quality Improvement, Zhejiang Provincial Key Laboratory of Horticultural Plant Integrative Biology, Zhejiang University, Hangzhou 310058, China.
- Department of Horticulture, Lishui Academy of Agricultural Sciences, Lishui 323000, China.
| | - Changjie Xu
- Laboratory of Fruit Quality Biology, the State Agriculture Ministry Laboratory of Horticultural Plant Growth, Development and Quality Improvement, Zhejiang Provincial Key Laboratory of Horticultural Plant Integrative Biology, Zhejiang University, Hangzhou 310058, China.
| | - Chongde Sun
- Laboratory of Fruit Quality Biology, the State Agriculture Ministry Laboratory of Horticultural Plant Growth, Development and Quality Improvement, Zhejiang Provincial Key Laboratory of Horticultural Plant Integrative Biology, Zhejiang University, Hangzhou 310058, China.
| | - Xian Li
- Laboratory of Fruit Quality Biology, the State Agriculture Ministry Laboratory of Horticultural Plant Growth, Development and Quality Improvement, Zhejiang Provincial Key Laboratory of Horticultural Plant Integrative Biology, Zhejiang University, Hangzhou 310058, China.
| | - Kunsong Chen
- Laboratory of Fruit Quality Biology, the State Agriculture Ministry Laboratory of Horticultural Plant Growth, Development and Quality Improvement, Zhejiang Provincial Key Laboratory of Horticultural Plant Integrative Biology, Zhejiang University, Hangzhou 310058, China.
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Zhang X, Huang H, Zhao X, Lv Q, Sun C, Li X, Chen K. Effects of flavonoids-rich Chinese bayberry (Myrica rubra Sieb. et Zucc.) pulp extracts on glucose consumption in human HepG2 cells. J Funct Foods 2015; 14:144-53. [DOI: 10.1016/j.jff.2015.01.030] [Citation(s) in RCA: 46] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022] Open
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Muriel-Galet V, López-Carballo G, Gavara R, Hernández-Muñoz P. Antimicrobial Properties of Ethylene Vinyl Alcohol/Epsilon-Polylysine Films and Their Application in Surimi Preservation. FOOD BIOPROCESS TECH 2014. [DOI: 10.1007/s11947-014-1363-1] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Su H, Chen W, Fu S, Wu C, Li K, Huang Z, Wu T, Li J. Antimicrobial effect of bayberry leaf extract for the preservation of large yellow croaker (Pseudosciaena crocea). J Sci Food Agric 2014; 94:935-942. [PMID: 23929386 DOI: 10.1002/jsfa.6338] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/16/2013] [Revised: 07/17/2013] [Accepted: 08/08/2013] [Indexed: 06/02/2023]
Abstract
BACKGROUND Chemical preservatives have been widely used to keep large yellow croaker fresh. However, the potential harm to human health cannot be ignored. This study was undertaken to investigate the antimicrobial effect of bayberry leaf extract and to evaluate the efficacy of this natural product on the preservation of large yellow croaker. RESULTS The minimum inhibitory concentration (MIC) values of bayberry leaf extract against bacteria were 1.0 mg mL⁻¹ for Micrococcus luteus, 0.5 mg mL⁻¹ for Staphylococcus aureus, 0.25 mg mL⁻¹ for Escherichia coli, 0.5 mg mL⁻¹ for Pseudomonas aeruginosa, 0.0625 mg mL⁻¹ for Vibrio parahaemolyticus, and 0.03125 mg mL⁻¹ for Listeria monocytogenes, respectively. This result was confirmed by the diameters of inhibition zone (DIZ) assay. Further studies showed that the bacterial growth was significantly retarded when large yellow croaker was pretreated with bayberry leaf extract (2 g L⁻¹) compared to that in the control group. Moreover, the generation of total volatile basic nitrogenous compounds (TVB-N), ATP degradation products (K-value) and thiobarbituric acid-reactive substances (TBARS) were significantly reduced compared to that in the control group. CONCLUSION Our results demonstrated that the shelf life of large yellow croaker can be extended when supplemented with bayberry leaf extract, which might have implications for natural preservatives.
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Affiliation(s)
- Hongming Su
- College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, 310035, China
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Sun C, Huang H, Xu C, Li X, Chen K. Biological activities of extracts from Chinese bayberry (Myrica rubra Sieb. et Zucc.): a review. Plant Foods Hum Nutr 2013; 68:97-106. [PMID: 23605674 DOI: 10.1007/s11130-013-0349-x] [Citation(s) in RCA: 81] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/08/2023]
Abstract
Chinese bayberry (Myrica rubra Sieb. et Zucc.) is a subtropical fruit tree native to China and other Asian countries, and culture of this Myricaceae plant has been recorded in Chinese history for more than 2000 years. Bayberry fruit is delicious with attractive color, flavor, and high economic value. Compared with other berries, bayberry fruit is a rich source of cyanidin-3-glucoside (C3G, e.g., 64.8 mg/100 g fresh weight in 'Biqi' cultivar), which accounts for at least 85 % of the anthocyanins in the fruit. Bayberry is also a plant with high medicinal value since different organs have been used historically as folk medicines. Research efforts suggest bayberry extracts contain antioxidants that exhibit bioactivities counteracting inflammation, allergens, diabetes, cancer, bacterial infection, diarrhea and other health issues. Bayberry compounds have been isolated and characterized to provide a better understanding of the chemical mechanisms underlying the biological activities of bayberry extracts and to elaborate the structure-activity relationships. As the identification of compounds progresses, studies investigating the in vivo metabolism and bioavailability as well as potential toxicity of bayberry extracts in animal models are receiving more attention. In addition, breeding and genetic studies of bayberry with high accumulation of health-benefiting compounds may provide new insight for the bayberry research and industry. This review is focused on the main medicinal properties reported and the possible pharmaceutically active compounds identified in different bayberry extracts.
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Affiliation(s)
- Chongde Sun
- Laboratory of Fruit Quality Biology/The State Agriculture Ministry Laboratory of Horticultural Plant Growth, Development and Quality Improvement, Zhejiang University, Zijingang Campus, Hangzhou, People's Republic of China
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