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Xia C, Zhang R, Jia X, Dong L, Ma Q, Zhao D, Kun Lee Y, Sun Z, Huang F, Zhang M. In vitro human gut microbiota fermentation of litchi pulp polysaccharides as affected by Lactobacillus pre-treatment. Food Chem 2024; 445:138734. [PMID: 38401310 DOI: 10.1016/j.foodchem.2024.138734] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [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: 12/08/2023] [Revised: 02/01/2024] [Accepted: 02/08/2024] [Indexed: 02/26/2024]
Abstract
In this study, litchi polysaccharides were obtained from unfermented or fermented pulp by Lactobacillus fermentum (denoted as LP and LPF, respectively). The differences between LP and LPF in the colonic fermentation characteristics and modulatory of gut microbiota growth and metabolism were investigated with an in vitro fecal fermentation model. Results revealed that the strategies of gut bacteria metabolizing LP and LPF were different and LPF with lower molecular weight (Mw) was readily utilized by bacteria. The monosaccharide utilization sequence of each polysaccharide was Ara > Gla > GalA > GlcA ≈ Glu ≈ Man. Moreover, LPF promoted stronger proliferation of Bifidobacterium, Megamonas, Prevotella, and Bacteroides and higher SCFAs production (especially acetic and butyric acids) than LP. Correlation analysis further revealed that Mw could represent an essential structural feature of polysaccharides associated with its microbiota-regulating effect. Overall, Lactobacillus fermentation pre-treatment of litchi pulp promoted the fermentation characteristics and prebiotic activities of its polysaccharide.
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Affiliation(s)
- Chunmei Xia
- Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China; College of Food Science & Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Ruifen Zhang
- Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China
| | - Xuchao Jia
- Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China
| | - Lihong Dong
- Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China
| | - Qin Ma
- Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China
| | - Dong Zhao
- Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China
| | - Yuan Kun Lee
- Department of Microbiology & Immunology, Yong Loo Lin School of Medicine, National University of Singapore, Singapore 117545, Singapore
| | - Zhida Sun
- College of Food Science & Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Fei Huang
- Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China.
| | - Mingwei Zhang
- Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China; College of Food Science & Technology, Huazhong Agricultural University, Wuhan 430070, China; Food Laboratory of Zhongyuan, Luohe 462300, Henan, China.
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Kang YR, Chang YH. Structural characterization and prebiotic activity of rhamnogalacturonan-I rich pumpkin pectic polysaccharide extracted by alkaline solution. Int J Biol Macromol 2024:132311. [PMID: 38740154 DOI: 10.1016/j.ijbiomac.2024.132311] [Citation(s) in RCA: 0] [Impact Index Per Article: 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] [Received: 11/27/2023] [Revised: 04/16/2024] [Accepted: 05/10/2024] [Indexed: 05/16/2024]
Abstract
The present study aimed to investigate the structural and physicochemical characteristics of alkali-extracted pectic polysaccharide (AkPP) and to evaluate its prebiotic effects. AkPP was obtained from pumpkin pulp using an alkaline extraction method. AkPP, which had a molecular weight (Mw) of mainly 13.67 kDa and an esterification degree of 9.60 %, was composed mainly of galacturonic acid (GalA), rhamnose (Rha), galactose, and arabinose. The ratio of the homogalacturonan (HG) region to the rhamnogalacturonan-I (RG-I) region in AkPP was 48.74:43.62. In the nuclear magnetic resonance spectrum, the signals indicating α-1,4-linked D-GalA, α-1,2-linked L-Rha, α-1,2,4-linked L-Rha residues were well resolved, demonstrating the presence of the HG and RG-I regions in its molecular structure. Collectively, AkPP was low methoxyl pectin rich in the RG-I region with short side chains and had a low Mw. Thermal analysis revealed that AkPP had good thermal stability. Compared to inulin, AkPP more effectively promoted the proliferation of Lactobacillus acidophilus, Lacticaseibacillus rhamnosus GG, Lacticaseibacillus casei, and Lacticaseibacillus paracasei and the production of lactic, acetic, and propionic acids. This study presents the unique structural features of AkPP and provides a scientific basis for further investigation of the potential of AkPP as a promising prebiotic.
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Affiliation(s)
- Yu-Ra Kang
- Department of Food and Nutrition, Bionanocomposite Research Center, Kyung Hee University, Seoul 02447, Republic of Korea
| | - Yoon Hyuk Chang
- Department of Food and Nutrition, Bionanocomposite Research Center, Kyung Hee University, Seoul 02447, Republic of Korea.
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3
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Bai G, Xie Y, Gao X, Xiao C, Yong T, Huang L, Cai M, Liu Y, Hu H, Chen S. Selective impact of three homogenous polysaccharides with different structural characteristics from Grifola frondosa on human gut microbial composition and the structure-activity relationship. Int J Biol Macromol 2024; 269:132143. [PMID: 38729493 DOI: 10.1016/j.ijbiomac.2024.132143] [Citation(s) in RCA: 0] [Impact Index Per Article: 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] [Received: 12/26/2023] [Revised: 04/08/2024] [Accepted: 05/05/2024] [Indexed: 05/12/2024]
Abstract
Natural polysaccharides interact with gut microbes to enhance human well-being. Grifola frondosa is a polysaccharides-rich edible and medicinal mushroom. The prebiotic potential of G. frondosa polysaccharides has been explored in recent years, however, the relationship between their various structural features and prebiotic activities is poorly understood. In this study, three homogenous polysaccharides GFP10, GFP21 and GFP22 having different molecular weights (Mw), monosaccharide compositions and glycosidic linkages were purified from G. frondosa, and their effects on intestinal microbial composition were compared. GFP10 was a fucomannogalactan with an Mw of 23.0 kDa, and it selectively inhibited Enterobacter, while GFP21 was a fucomannogalactoglucan with an Mw of 18.6 kDa, and it stimulated Catenibacterium. GFP22 was a 4.9 kDa mannoglucan that selectively inhibited Klebsiella and boosted Bifidobacterium, Catenibacterium and Phascolarctobacterium, and prominently promoted the production of short-chain fatty acids (SCFAs). The selective modulation of gut microbiota by polysaccharides was structure-dependent. A relatively lower Mw and a high proportion of glycosidic linkages like T-Glcp, 1,3-Glcp, 1,3,6-Glcp and 1,4-Glcp might be more easily utilized to produce SCFAs and beneficial for the proliferation of Catenibacterium and Phascolarctobacterium. This research provided a valuable resource for further exploring the structure-activity relationship and prebiotic activity of G. frondosa polysaccharides.
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Affiliation(s)
- Guangjian Bai
- National Health Commission Science and Technology Innovation Platform for Nutrition and Safety of Microbial Food, Guangdong Provincial Key Laboratory of Microbial Safety and Health, State Key Laboratory of Applied Microbiology Southern China, Institute of Microbiology, Guangdong Academy of Sciences, China
| | - Yizhen Xie
- National Health Commission Science and Technology Innovation Platform for Nutrition and Safety of Microbial Food, Guangdong Provincial Key Laboratory of Microbial Safety and Health, State Key Laboratory of Applied Microbiology Southern China, Institute of Microbiology, Guangdong Academy of Sciences, China; Guangdong Yuewei Edible Fungi Co., Ltd, China
| | - Xiong Gao
- National Health Commission Science and Technology Innovation Platform for Nutrition and Safety of Microbial Food, Guangdong Provincial Key Laboratory of Microbial Safety and Health, State Key Laboratory of Applied Microbiology Southern China, Institute of Microbiology, Guangdong Academy of Sciences, China
| | - Chun Xiao
- National Health Commission Science and Technology Innovation Platform for Nutrition and Safety of Microbial Food, Guangdong Provincial Key Laboratory of Microbial Safety and Health, State Key Laboratory of Applied Microbiology Southern China, Institute of Microbiology, Guangdong Academy of Sciences, China
| | - Tianqiao Yong
- National Health Commission Science and Technology Innovation Platform for Nutrition and Safety of Microbial Food, Guangdong Provincial Key Laboratory of Microbial Safety and Health, State Key Laboratory of Applied Microbiology Southern China, Institute of Microbiology, Guangdong Academy of Sciences, China
| | - Longhua Huang
- National Health Commission Science and Technology Innovation Platform for Nutrition and Safety of Microbial Food, Guangdong Provincial Key Laboratory of Microbial Safety and Health, State Key Laboratory of Applied Microbiology Southern China, Institute of Microbiology, Guangdong Academy of Sciences, China
| | - Manjun Cai
- National Health Commission Science and Technology Innovation Platform for Nutrition and Safety of Microbial Food, Guangdong Provincial Key Laboratory of Microbial Safety and Health, State Key Laboratory of Applied Microbiology Southern China, Institute of Microbiology, Guangdong Academy of Sciences, China
| | - Yuanchao Liu
- National Health Commission Science and Technology Innovation Platform for Nutrition and Safety of Microbial Food, Guangdong Provincial Key Laboratory of Microbial Safety and Health, State Key Laboratory of Applied Microbiology Southern China, Institute of Microbiology, Guangdong Academy of Sciences, China
| | - Huiping Hu
- National Health Commission Science and Technology Innovation Platform for Nutrition and Safety of Microbial Food, Guangdong Provincial Key Laboratory of Microbial Safety and Health, State Key Laboratory of Applied Microbiology Southern China, Institute of Microbiology, Guangdong Academy of Sciences, China.
| | - Shaodan Chen
- National Health Commission Science and Technology Innovation Platform for Nutrition and Safety of Microbial Food, Guangdong Provincial Key Laboratory of Microbial Safety and Health, State Key Laboratory of Applied Microbiology Southern China, Institute of Microbiology, Guangdong Academy of Sciences, China.
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4
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Li H, Xu S, Xie Y, Zhang Q, Ding S, Wang R, Fu F, Zhan X. Curdlan-polyphenol complexes prepared by pH-driven effectively enhanced their physicochemical stability, antioxidant and prebiotic activities. Int J Biol Macromol 2024; 267:131579. [PMID: 38688789 DOI: 10.1016/j.ijbiomac.2024.131579] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [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: 01/19/2024] [Revised: 03/21/2024] [Accepted: 04/11/2024] [Indexed: 05/02/2024]
Abstract
In this study, the curdlan-polyphenol complexes were constructed by a pH-driven method. The interaction between curdlan and various hydrophobic polyphenols (curcumin, quercetin, and chlorogenic acid) was investigated. Curdlan could self-assemble into particles for loading polyphenols through hydrogen bonding and hydrophobic interactions. The three polyphenols were embedded in curdlan in an amorphous state. The curdlan-curcumin complex showed the lowest viscoelasticity but exhibited the highest curcumin loading ability (34.04 ± 1.73 mg/g). However, the curdlan-chlorogenic acid complex emerged the opposite trend, indicating that the loading capacity was associated with the hydrophobicity of polyphenols. The antioxidant activity of curdlan significantly increased after combining with polyphenols, which could be maintained during in vitro simulated gastrointestinal digestion. In particular, the curdlan-quercetin complex exhibited the highest antioxidant activity and short-chain fatty acid concentration, which could influence gut microbiota composition by promoting the proliferation of Prevotella and inhibiting the growth of Escherichia_Shigella. In conclusion, the curdlan-polyphenol complexes prepared by an alcohol-free pH-driven method could effectively enhance the gastrointestinal stability of polyphenols as well as increase the antioxidant and prebiotic activities of curdlan, which could be applied as a functional ingredient to improve gut health.
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Affiliation(s)
- Huan Li
- DongTing Laboratory, Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Hunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety, Changsha 410125, China
| | - Saiqing Xu
- DongTing Laboratory, Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Hunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety, Changsha 410125, China; Longping Branch, College of Biology, Hunan University, Changsha 410125, China
| | - Ying Xie
- DongTing Laboratory, Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Hunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety, Changsha 410125, China; Longping Branch, College of Biology, Hunan University, Changsha 410125, China
| | - Qun Zhang
- DongTing Laboratory, Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Hunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety, Changsha 410125, China
| | - Shenghua Ding
- DongTing Laboratory, Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Hunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety, Changsha 410125, China; Longping Branch, College of Biology, Hunan University, Changsha 410125, China
| | - Rongrong Wang
- College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China
| | - Fuhua Fu
- DongTing Laboratory, Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Hunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety, Changsha 410125, China.
| | - Xiaobei Zhan
- Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, China.
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Shi L, He Q, Li J, Liu Y, Cao Y, Liu Y, Sun C, Pan Y, Li X, Zhao X. Polysaccharides in fruits: Biological activities, structures, and structure-activity relationships and influencing factors-A review. Food Chem 2024; 451:139408. [PMID: 38735097 DOI: 10.1016/j.foodchem.2024.139408] [Citation(s) in RCA: 0] [Impact Index Per Article: 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] [Received: 12/28/2023] [Revised: 03/23/2024] [Accepted: 04/16/2024] [Indexed: 05/14/2024]
Abstract
Fruits are a rich source of polysaccharides, and an increasing number of studies have shown that polysaccharides from fruits have a wide range of biological functions. Here, we thoroughly review recent advances in the study of the bioactivities, structures, and structure-activity relationships of fruit polysaccharides, especially highlighting the structure-activity influencing factors such as extraction methods and chemical modifications. Different extraction methods cause differences in the primary structures of polysaccharides, which in turn lead to different polysaccharide biological activities. Differences in the degree of modification, molecular weight, substitution position, and chain conformation caused by chemical modification can all affect the biological activities of fruit polysaccharides. Furthermore, we summarize the applications of fruit polysaccharides in the fields of pharmacy and medicine, foods, cosmetics, and materials. The challenges and perspectives for fruit polysaccharide research are also discussed.
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Affiliation(s)
- Liting Shi
- Zhejiang Key Laboratory of Horticultural Crop Quality Improvement, Zhejiang University, Hangzhou 310058, China.
| | - Quan He
- Department of Chemistry, Zhejiang University, Hangzhou 310058, China.
| | - Jing Li
- Key Laboratory of Biomass Chemical Engineering of Ministry of Education, College of Chemical and Biological Engineering, Zhejiang University, Hangzhou, Zhejiang Province 310058, China.
| | - Yilong Liu
- Zhejiang Key Laboratory of Horticultural Crop Quality Improvement, Zhejiang University, Hangzhou 310058, China.
| | - Yunlin Cao
- Zhejiang Key Laboratory of Horticultural Crop Quality Improvement, Zhejiang University, Hangzhou 310058, China.
| | - Yaqin Liu
- Department of Chemistry, Zhejiang University, Hangzhou 310058, China.
| | - Chongde Sun
- Zhejiang Key Laboratory of Horticultural Crop Quality Improvement, Zhejiang University, Hangzhou 310058, China.
| | - Yuanjiang Pan
- Department of Chemistry, Zhejiang University, Hangzhou 310058, China.
| | - Xian Li
- Zhejiang Key Laboratory of Horticultural Crop Quality Improvement, Zhejiang University, Hangzhou 310058, China.
| | - Xiaoyong Zhao
- Zhejiang Key Laboratory of Horticultural Crop Quality Improvement, Zhejiang University, Hangzhou 310058, China.
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6
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Wu DT, Lei J, Li J, Qu Mo MM, Li WB, Huang YJ, Hu YC, Wang AL, Zou L. Efficient and Selective Extraction of Rhamnogalacturonan-I-Enriched Pectic Polysaccharides from Tartary Buckwheat Leaves Using Deep-Eutectic-Solvent-Based Techniques. Foods 2024; 13:625. [PMID: 38397602 PMCID: PMC10887792 DOI: 10.3390/foods13040625] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2024] [Revised: 02/14/2024] [Accepted: 02/16/2024] [Indexed: 02/25/2024] Open
Abstract
Tartary buckwheat green leaves are considered to be among the most important by-products in the buckwheat industry. Although Tartary buckwheat green leaves are abundant in pectic polysaccharides, their potential applications in the food industry are quite scarce. Therefore, to promote their potential applications as functional or fortified food ingredients, both deep-eutectic-solvent-assisted extraction (DESE) and high-pressure-assisted deep eutectic solvent extraction (HPDEE) were used to efficiently and selectively extract pectic polysaccharides from Tartary buckwheat green leaves (TBP). The results revealed that both the DESE and HPDEE techniques not only improved the extraction efficiency of TBP but also regulated its structural properties and beneficial effects. The primary chemical structures of TBP extracted using different methods were stable overall, mainly consisting of homogalacturonan and rhamnogalacturonan-I (RG-I) pectic regions. However, both the DESE and HPDEE methods could selectively extract RG-I-enriched TBP, and the proportion of the RG-I pectic region in TBP obviously improved. Additionally, both the DESE and HPDEE methods could improve the antioxidant and anti-glycosylation effects of TBP by increasing its proportion of free uronic acids and content of bound polyphenolics and reducing its molecular weight. Moreover, both the DESE and HPDEE methods could partially intensify the immunostimulatory effect of TBP by increasing its proportion of the RG-I pectic region. These findings suggest that DES-based extraction techniques, especially the HPDEE method, can be promising techniques for the efficient and selective extraction of RG-I-enriched TBP.
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Affiliation(s)
- Ding-Tao Wu
- Key Laboratory of Coarse Cereal Processing (Ministry of Agriculture and Rural Affairs), Sichuan Engineering & Technology Research Center of Coarse Cereal Industralization, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China
| | - Jing Lei
- Key Laboratory of Coarse Cereal Processing (Ministry of Agriculture and Rural Affairs), Sichuan Engineering & Technology Research Center of Coarse Cereal Industralization, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China
| | - Jie Li
- Key Laboratory of Coarse Cereal Processing (Ministry of Agriculture and Rural Affairs), Sichuan Engineering & Technology Research Center of Coarse Cereal Industralization, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China
| | - Mei-Mei Qu Mo
- Tibetan Plateau Ethnic Medicinal Resources Protection and Utilization Key Laboratory of National Ethnic Affairs Commission of the People's Republic of China, Sichuan Provincial Qiang-Yi Medicinal Resources Protection and Utilization Technology Engineering Laboratory, Southwest Minzu University, Chengdu 610225, China
| | - Wen-Bing Li
- Tibetan Plateau Ethnic Medicinal Resources Protection and Utilization Key Laboratory of National Ethnic Affairs Commission of the People's Republic of China, Sichuan Provincial Qiang-Yi Medicinal Resources Protection and Utilization Technology Engineering Laboratory, Southwest Minzu University, Chengdu 610225, China
| | - Yu-Jing Huang
- Key Laboratory of Coarse Cereal Processing (Ministry of Agriculture and Rural Affairs), Sichuan Engineering & Technology Research Center of Coarse Cereal Industralization, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China
| | - Yi-Chen Hu
- Key Laboratory of Coarse Cereal Processing (Ministry of Agriculture and Rural Affairs), Sichuan Engineering & Technology Research Center of Coarse Cereal Industralization, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China
| | - Ai-Li Wang
- Key Laboratory of Coarse Cereal Processing (Ministry of Agriculture and Rural Affairs), Sichuan Engineering & Technology Research Center of Coarse Cereal Industralization, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China
| | - Liang Zou
- Key Laboratory of Coarse Cereal Processing (Ministry of Agriculture and Rural Affairs), Sichuan Engineering & Technology Research Center of Coarse Cereal Industralization, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China
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Cheng L, Yang Q, Li C, Zheng J, Wang Y, Duan B. Preparation, structural characterization, bioactivities, and applications of Crataegus spp. polysaccharides: A review. Int J Biol Macromol 2023; 253:126671. [PMID: 37689285 DOI: 10.1016/j.ijbiomac.2023.126671] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [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: 05/17/2023] [Revised: 07/16/2023] [Accepted: 08/31/2023] [Indexed: 09/11/2023]
Abstract
Crataegus, is a genus within the Rosaceae family. It is recognized as a valuable plant with both medicinal and edible qualities, earning it the epithet of the "nutritious fruit" owing to its abundant bioactive compounds. Polysaccharides are carbohydrate polymers linked by glycosidic bonds, one of the crucial bioactive ingredients of Crataegus spp. Recently, Crataegus spp. polysaccharides (CPs) have garnered considerable attention due to their diverse range of bioactivities, including prebiotic, hypolipidemic, anticancer, antibacterial, antioxidant, and immunobiological properties. Herein, we provide a comprehensive overview of recent research on CPs. The analysis revealed that CPs exhibited a broad molecular weight distribution, ranging from 5.70 Da to 4.76 × 108 Da, and are composed of various monosaccharide constituents such as mannose, rhamnose, and arabinose. Structure-activity relationships demonstrated that the biological function of CPs is closely associated with their molecular weight, galacturonic acid content, and chemical modifications. Additionally, CPs have excellent bioavailability, biocompatibility, and biodegradability, which make them promising candidates for applications in the food, medicine, and cosmetic industries. The article also scrutinized the potential development and future research directions of CPs. Overall, this article provides comprehensive knowledge and underpinnings of CPs for future research and development as therapeutic agents and multifunctional food additives.
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Affiliation(s)
- Lei Cheng
- College of Pharmaceutical Science, Dali University, Dali 671000, China
| | - Qiuli Yang
- College of Pharmaceutical Science, Dali University, Dali 671000, China
| | - Chaohai Li
- College of Pharmaceutical Science, Dali University, Dali 671000, China
| | - Jiamei Zheng
- College of Pharmaceutical Science, Dali University, Dali 671000, China
| | | | - Baozhong Duan
- College of Pharmaceutical Science, Dali University, Dali 671000, China.
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8
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Wu X, Zhu C, Zhang M, Wang S, Yu J, Tian J, Hu Z. Effects of different processed tomatoes on carotenoid release and microbiota composition during in vitro gastrointestinal digestion and colonic fermentation. Food Funct 2023; 14:10177-10187. [PMID: 37902310 DOI: 10.1039/d3fo02849f] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/31/2023]
Abstract
Carotenoids in tomatoes confer significant health benefits to humans but with the disadvantage of the carotenoids from raw tomatoes not being easily absorbed for utilization. Thus, this study aimed to investigate the effects of different cooking processes on carotenoid release and human gut microbiota composition during in vitro simulated gastrointestinal digestion of tomatoes. The results showed that stir-frying significantly increased the release of lycopene and β-carotene during gastrointestinal digestion, with boiling being the second most effective treatment. The boiling-treated tomatoes enhanced the carotenoid release during in vitro fermentation. Gut microbiota analysis revealed that the digestion of the raw and boiled tomatoes promoted the growth of potentially beneficial microbiota while reducing the ratio of Firmicutes/Bacteroides, which potentially helps prevent obesity. Boiling treatment significantly reduced the growth of Peptostreptococcus and was negatively correlated with carotenoid release. Overall, the boiling-treated tomatoes were more effective than the raw or stir-fried tomatoes in terms of both colon health benefits and carotenoid release.
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Affiliation(s)
- Xinyi Wu
- Department of Horticulture, Zhejiang University, Hangzhou, 310058, China.
| | - Changan Zhu
- Department of Horticulture, Zhejiang University, Hangzhou, 310058, China.
| | - Min Zhang
- Department of Horticulture, Zhejiang University, Hangzhou, 310058, China.
| | - Shuwen Wang
- Department of Horticulture, Zhejiang University, Hangzhou, 310058, China.
| | - Jingquan Yu
- Department of Horticulture, Zhejiang University, Hangzhou, 310058, China.
- Hainan Institute, Zhejiang University, Sanya 572000, China
| | - Jinhu Tian
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
| | - Zhangjian Hu
- Department of Horticulture, Zhejiang University, Hangzhou, 310058, China.
- Hainan Institute, Zhejiang University, Sanya 572000, China
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Xue D, Pei F, Liu H, Liu Z, Liu Y, Qin L, Xie Y, Wang C. Evaluation of antioxidation, regulation of glycolipid metabolism and potential as food additives of exopolysaccharide from Sporidiobolus pararoseus PFY-Z1. Prep Biochem Biotechnol 2023; 53:1176-1186. [PMID: 36803064 DOI: 10.1080/10826068.2023.2177868] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [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] [Indexed: 02/22/2023]
Abstract
At present, there are relatively few studies on the production of exopolysaccharide (EPS) by yeasts. Therefore, exploring the properties of EPS produced by yeast can not only enrich the source of EPS, but also play an important role in its future application in the food field. The aim of this study was to explore the biological activities of EPS (named SPZ) from Sporidiobolus pararoseus PFY-Z1, as well as the dynamic changes in physical and chemical properties that occur during simulated gastrointestinal digestion, and the effects of SPZ on microbial metabolites during fecal fermentation in vitro. The results revealed that SPZ had good water solubility index, water-holding capacity, emulsifying ability, coagulated skim milk, antioxidant properties, hypoglycemic activities, and bile acid-binding abilities. Furthermore, the content of reducing sugars increased from 1.20 ± 0.03 to 3.34 ± 0.11 mg/mL after gastrointestinal digestion, and had little effect on antioxidant activities. Moreover, SPZ could promote the production of short-chain fatty acids during fermentation for 48 h, in particular, propionic acid and n-butyric acid increased to 1.89 ± 0.08 and 0.82 ± 0.04 mmol/L, respectively. Besides this, SPZ could inhibit LPS production. In general, this study can help us to better understand the potential bioactivities, and the changes in bio-activities of compounds after digestion of SPZ.
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Affiliation(s)
- Di Xue
- Research Institute of Medicine and Pharmacy, Qiqihar Medical University, Qiqihar, China
| | - Fangyi Pei
- Office of Academic Research, Qiqihar Medical University, Qiqihar, China
| | - Henan Liu
- Metrology Institute, Qiqihar Inspection and Testing Center, Qiqihar, China
| | - Zhenyan Liu
- Office of Academic Research, Qiqihar Medical University, Qiqihar, China
| | - Yuchao Liu
- Office of Academic Research, Qiqihar Medical University, Qiqihar, China
| | - Lei Qin
- Office of Academic Research, Qiqihar Medical University, Qiqihar, China
| | - Yinzhuo Xie
- Key Laboratory of Microbiology, College of Heilongjiang Province, School of Life Sciences, Heilongjiang University, Harbin, China
| | - Changli Wang
- School of Basic Medical Sciences, Youjiang Medical University For Nationalities, Baise Guangxi, China
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10
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Gu Q, Gao X, Zhou Q, Li Y, Li G, Li P. Characterization of soluble dietary fiber from citrus peels (Citrus unshiu), and its antioxidant capacity and beneficial regulating effect on gut microbiota. Int J Biol Macromol 2023; 246:125715. [PMID: 37419261 DOI: 10.1016/j.ijbiomac.2023.125715] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [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: 04/03/2023] [Revised: 06/07/2023] [Accepted: 07/04/2023] [Indexed: 07/09/2023]
Abstract
This study aimed to evaluate the physicochemical, structural and functional properties of soluble dietary fiber extracted from citrus peels (Citrus unshiu) by ultrasound-assisted alkaline extraction. Unpurified soluble dietary fiber (CSDF) was compared with purified soluble dietary fiber (PSDF) in terms of composition, molecular weight, physicochemical properties, antioxidant activity, and intestinal regulatory capacity. Results showed that the molecular weight of soluble dietary fiber was >15 kDa, which showed good shear thinning characteristics and belonged to non-Newtonian fluid. The soluble dietary fiber showed good thermal stability under 200 °C. The contents of total sugar, arabinose and sulfate in PSDF were higher than those in CSDF. At the same concentration, PSDF showed stronger free radical scavenging ability. In fermentation model experiments, PSDF promoted the production of propionic acid and increased the abundance of Bacteroides. These findings suggested that soluble dietary fiber extracted by the ultrasound-assisted alkaline extraction has good antioxidant capacity and promotes intestinal health. It has broad development space in the field of functional food ingredients.
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Affiliation(s)
- Qing Gu
- Key Laboratory for Food Microbial Technology of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Xin Gao
- Key Laboratory for Food Microbial Technology of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Qingqing Zhou
- Key Laboratory for Food Microbial Technology of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Yongquan Li
- Key Laboratory for Food Microbial Technology of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Guoqiang Li
- Key Laboratory for Food Microbial Technology of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Ping Li
- Key Laboratory for Food Microbial Technology of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China.
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11
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Zhu C, Zhang M, Wang S, Gao X, Lin T, Yu J, Tian J, Hu Z. Phenolic compound profile and gastrointestinal action of Solanaceae fruits: Species-specific differences. Food Res Int 2023; 170:112968. [PMID: 37316011 DOI: 10.1016/j.foodres.2023.112968] [Citation(s) in RCA: 0] [Impact Index Per Article: 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] [Received: 12/23/2022] [Revised: 05/09/2023] [Accepted: 05/11/2023] [Indexed: 06/16/2023]
Abstract
In this study, the presence of phenolic compounds derived from four Solanaceae fruits (tomato, pepino, tamarillo, and goldenberry) during gastrointestinal digestion and the effect of these compounds on human gut microbiota was investigated. The results indicated that the total phenolic content of all Solanaceae fruits were increased during digestion. Furthermore, the targeted metabolic analysis identified 296 compounds, of which 71 were changed after gastrointestinal digestion in all Solanaceae fruits. Among these changed phenolic compounds, 51.3% phenolic acids and 91% flavonoids presented higher bioaccessibility in pepino and tamarillo, respectively. Moreover, higher levels of glycoside-formed phenolic acids, including dihydroferulic acid glucoside and coumaric acid glucoside, were found in tomato fruits. In addition, tachioside showed the highest bioaccessibility in goldenberry fruits. The intake of Solanaceae fruits during the in vitro fermentation decreased the Firmicutes/Bacteroidetes ratio (F/B) compared with the control (∼15-fold change on average), and goldenberry fruits showed the best effect (F/B = 2.1). Furthermore, tamarillo significantly promoted the growth of Bifidobacterium and short-chain fatty acids production. Overall, this study revealed that Solanaceae fruits had different phenolic compound profiles and health-promoting effects on the gut microbiota. It also provided relevant information to improve the consumption of Solanaceae fruits, mainly tamarillo and goldenberry fruits, due to their gut health-promoting properties, as functional foods.
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Affiliation(s)
- Changan Zhu
- Department of Horticulture, Zhejiang University, Hangzhou 310058, China
| | - Min Zhang
- Department of Horticulture, Zhejiang University, Hangzhou 310058, China
| | - Shuwen Wang
- Department of Horticulture, Zhejiang University, Hangzhou 310058, China
| | - Xinhao Gao
- Department of Horticulture, Zhejiang University, Hangzhou 310058, China
| | - Teng Lin
- Department of Horticulture, Zhejiang University, Hangzhou 310058, China
| | - Jingquan Yu
- Department of Horticulture, Zhejiang University, Hangzhou 310058, China; The Rural Development Academy, Zhejiang University, Hangzhou 310058, China; Hainan Institute, Zhejiang University, Sanya 572000, China
| | - Jinhu Tian
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China; The Rural Development Academy, Zhejiang University, Hangzhou 310058, China
| | - Zhangjian Hu
- Department of Horticulture, Zhejiang University, Hangzhou 310058, China; The Rural Development Academy, Zhejiang University, Hangzhou 310058, China; Hainan Institute, Zhejiang University, Sanya 572000, China.
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12
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Rang Y, Liu H, Cheng X, Li W, Shi J, Ou G, Huang H, Chen C, Xiao X, Liu C. Structural characterization of pectic polysaccharides from Amaranth caudatus leaves and the promotion effect on hippocampal glucagon-like peptide-1 level. Int J Biol Macromol 2023:124967. [PMID: 37217047 DOI: 10.1016/j.ijbiomac.2023.124967] [Citation(s) in RCA: 2] [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] [Received: 02/13/2023] [Revised: 05/04/2023] [Accepted: 05/17/2023] [Indexed: 05/24/2023]
Abstract
In this study, decolorized pectic polysaccharides (D-ACLP) with molecular weight (Mw) distribution of 3483- 2,023,656 Da were prepared from Amaranth caudatus leaves. Purified polysaccharides (P-ACLP) with the Mw of 152,955 Da were further isolated from D-ACLP through gel filtration. The structure of P-ACLP was analyzed by 1D and 2D NMR spectra. P-ACLP were identified as rhamnogalacturonan-I (RG-I) containing dimeric arabinose side chains. The main chain of P-ACLP was composed of →4)-α-GalpA-(1→, →2)-β-Rhap-(1→, →3)-β-Galp-(1 → and →6)-β-Galp-(1→. There was a branched chain of α-Araf-(1 → 2)-α-Araf-(1 → connected to the O-6 position of →3)-β-Galp-(1→. The GalpA residues were partially methyl esterified at O-6 and acetylated at O-3. The 28-day consecutive gavage of D-ALCP (400 mg/kg) significantly elevated the hippocampal glucagon-like peptide-1 (GLP-1) levels in rats. The concentrations of butyric acid and total short chain fatty acids in the cecum contents also increased significantly. Moreover, D-ACLP could significantly increase the gut microbiota diversity and dramatically up-regulated the abundance of Actinobacteriota (phylum) and unclassified Oscillospiraceae (genus) in intestinal bacteria. Taking together, D-ACLP might promote the hippocampal GLP-1 level through the beneficial regulation of butyric acid-producing bacteria in gut microbiota. This study contributed to making full use of Amaranth caudatus leaves for cognitive dysfunction intervention in food industry.
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Affiliation(s)
- Yifeng Rang
- College of Food Science, South China Agricultural University, Guangzhou 510642, China; The Key Laboratory of Food Quality and Safety of Guangdong Province, Guangzhou 510642, China
| | - Huan Liu
- College of Food Science, South China Agricultural University, Guangzhou 510642, China; The Key Laboratory of Food Quality and Safety of Guangdong Province, Guangzhou 510642, China; College of Life Sciences, Hubei Normal University, Huangshi 435000, China
| | - Xianbo Cheng
- Nanning Higher Education Base, Guangxi Vocational College of Technology and Business, Nanning 530003, China
| | - Weiye Li
- College of Food Science, South China Agricultural University, Guangzhou 510642, China; The Key Laboratory of Food Quality and Safety of Guangdong Province, Guangzhou 510642, China
| | - Jian Shi
- College of Food Science, South China Agricultural University, Guangzhou 510642, China; The Key Laboratory of Food Quality and Safety of Guangdong Province, Guangzhou 510642, China
| | - Genghua Ou
- College of Food Science, South China Agricultural University, Guangzhou 510642, China; The Key Laboratory of Food Quality and Safety of Guangdong Province, Guangzhou 510642, China
| | - Huiying Huang
- College of Food Science, South China Agricultural University, Guangzhou 510642, China; The Key Laboratory of Food Quality and Safety of Guangdong Province, Guangzhou 510642, China
| | - Congying Chen
- College of Food Science, South China Agricultural University, Guangzhou 510642, China; The Key Laboratory of Food Quality and Safety of Guangdong Province, Guangzhou 510642, China
| | - Xueman Xiao
- College of Food Science, South China Agricultural University, Guangzhou 510642, China; The Key Laboratory of Food Quality and Safety of Guangdong Province, Guangzhou 510642, China
| | - Chunhong Liu
- College of Food Science, South China Agricultural University, Guangzhou 510642, China; The Key Laboratory of Food Quality and Safety of Guangdong Province, Guangzhou 510642, China.
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13
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Jiao X, Li F, Zhao J, Wei Y, Zhang L, Yu W, Li Q. The Preparation and Potential Bioactivities of Modified Pectins: A Review. Foods 2023; 12:foods12051016. [PMID: 36900531 PMCID: PMC10001417 DOI: 10.3390/foods12051016] [Citation(s) in RCA: 0] [Impact Index Per Article: 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] [Received: 12/31/2022] [Revised: 02/12/2023] [Accepted: 02/20/2023] [Indexed: 03/08/2023] Open
Abstract
Pectins are complex polysaccharides that are widely found in plant cells and have a variety of bioactivities. However, the high molecular weights (Mw) and complex structures of natural pectins mean that they are difficult for organisms to absorb and utilize, limiting their beneficial effects. The modification of pectins is considered to be an effective method for improving the structural characteristics and promoting the bioactivities of pectins, and even adding new bioactivities to natural pectins. This article reviews the modification methods, including chemical, physical, and enzymatic methods, for natural pectins from the perspective of their basic information, influencing factors, and product identification. Furthermore, the changes caused by modifications to the bioactivities of pectins are elucidated, including their anti-coagulant, anti-oxidant, anti-tumor, immunomodulatory, anti-inflammatory, hypoglycemic, and anti-bacterial activities and the ability to regulate the intestinal environment. Finally, suggestions and perspectives regarding the development of pectin modification are provided.
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Affiliation(s)
- Xu Jiao
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
- National Engineering Research Center for Fruits and Vegetables Processing, Beijing 100083, China
| | - Fei Li
- College of Life Science, Qingdao University, Qingdao 266071, China
| | - Jing Zhao
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
- National Engineering Research Center for Fruits and Vegetables Processing, Beijing 100083, China
| | - Yunlu Wei
- School of Life Science and Engineering, Southwest University of Science and Technology, Mianyang 621010, China
| | - Luyao Zhang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
- National Engineering Research Center for Fruits and Vegetables Processing, Beijing 100083, China
| | - Wenjun Yu
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
- National Engineering Research Center for Fruits and Vegetables Processing, Beijing 100083, China
| | - Quanhong Li
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
- National Engineering Research Center for Fruits and Vegetables Processing, Beijing 100083, China
- Correspondence:
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14
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Wu J, Shen S, Gao Q, Yu C, Cheng H, Pan H, Chen S, Ye X, Chen J. RG-I Domain Matters to the In Vitro Fermentation Characteristics of Pectic Polysaccharides Recycled from Citrus Canning Processing Water. Foods 2023; 12:foods12050943. [PMID: 36900460 PMCID: PMC10000670 DOI: 10.3390/foods12050943] [Citation(s) in RCA: 0] [Impact Index Per Article: 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] [Received: 11/21/2022] [Revised: 02/08/2023] [Accepted: 02/15/2023] [Indexed: 02/25/2023] Open
Abstract
Canned citrus is a major citrus product that is popular around the world. However, the canning process discharges large amounts of high-chemical oxygen demand wastewater, which contains many functional polysaccharides. Herein, we recovered three different pectic polysaccharides from citrus canning processing water and evaluated their prebiotic potential as well as the relationship between the RG-I domain and fermentation characteristics using an in vitro human fecal batch fermentation model. Structural analysis showed a large difference among the three pectic polysaccharides in the proportion of the rhamnogalacturonan-I (RG-I) domain. Additionally, the fermentation results showed that the RG-I domain was significantly related to pectic polysaccharides' fermentation characteristics, especially in terms of short-chain fatty acid generation and modulation of gut microbiota. The pectins with a high proportion of the RG-I domain performed better in acetate, propionate, and butyrate production. It was also found that Bacteroides, Phascolarctobacterium, and Bifidobacterium are the main bacteria participating in their degradation. Furthermore, the relative abundance of Eubacterium_eligens_group and Monoglobus was positively correlated with the proportion of the RG-I domain. This study emphasizes the beneficial effects of pectic polysaccharides recovered from citrus processing and the roles of the RG-I domain in their fermentation characteristics. This study also provides a strategy for food factories to realize green production and value addition.
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Affiliation(s)
- Jiaxiong Wu
- Ningbo Innovation Center, Zhejiang University, Ningbo 315100, China
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agri-Food Processing, Fuli Institute of Food Science, Zhejiang Engineering Laboratory of Food Technology and Equipment, Zhejiang University, Hangzhou 310058, China
- Zhejiang University Zhongyuan Institute, Zhengzhou 450000, China
- Innovation Center of Yangtze River Delta, Zhejiang University, Jiaxing 314102, China
| | - Sihuan Shen
- Ningbo Innovation Center, Zhejiang University, Ningbo 315100, China
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agri-Food Processing, Fuli Institute of Food Science, Zhejiang Engineering Laboratory of Food Technology and Equipment, Zhejiang University, Hangzhou 310058, China
| | - Qiang Gao
- Shandong Huihuang Food Co., Ltd., Linyi 276000, China
| | - Chengxiao Yu
- Ningbo Innovation Center, Zhejiang University, Ningbo 315100, China
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agri-Food Processing, Fuli Institute of Food Science, Zhejiang Engineering Laboratory of Food Technology and Equipment, Zhejiang University, Hangzhou 310058, China
- Zhejiang University Zhongyuan Institute, Zhengzhou 450000, China
| | - Huan Cheng
- Ningbo Innovation Center, Zhejiang University, Ningbo 315100, China
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agri-Food Processing, Fuli Institute of Food Science, Zhejiang Engineering Laboratory of Food Technology and Equipment, Zhejiang University, Hangzhou 310058, China
- Zhejiang University Zhongyuan Institute, Zhengzhou 450000, China
- Innovation Center of Yangtze River Delta, Zhejiang University, Jiaxing 314102, China
| | - Haibo Pan
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agri-Food Processing, Fuli Institute of Food Science, Zhejiang Engineering Laboratory of Food Technology and Equipment, Zhejiang University, Hangzhou 310058, China
- Zhejiang University Zhongyuan Institute, Zhengzhou 450000, China
- Innovation Center of Yangtze River Delta, Zhejiang University, Jiaxing 314102, China
| | - Shiguo Chen
- Ningbo Innovation Center, Zhejiang University, Ningbo 315100, China
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agri-Food Processing, Fuli Institute of Food Science, Zhejiang Engineering Laboratory of Food Technology and Equipment, Zhejiang University, Hangzhou 310058, China
- Zhejiang University Zhongyuan Institute, Zhengzhou 450000, China
- Innovation Center of Yangtze River Delta, Zhejiang University, Jiaxing 314102, China
| | - Xingqian Ye
- Ningbo Innovation Center, Zhejiang University, Ningbo 315100, China
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agri-Food Processing, Fuli Institute of Food Science, Zhejiang Engineering Laboratory of Food Technology and Equipment, Zhejiang University, Hangzhou 310058, China
- Zhejiang University Zhongyuan Institute, Zhengzhou 450000, China
| | - Jianle Chen
- Ningbo Innovation Center, Zhejiang University, Ningbo 315100, China
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agri-Food Processing, Fuli Institute of Food Science, Zhejiang Engineering Laboratory of Food Technology and Equipment, Zhejiang University, Hangzhou 310058, China
- Zhejiang University Zhongyuan Institute, Zhengzhou 450000, China
- Correspondence:
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15
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Liu X, Li X, Bai Y, Zhou X, Chen L, Qiu C, Lu C, Jin Z, Long J, Xie Z. Natural antimicrobial oligosaccharides in the food industry. Int J Food Microbiol 2023; 386:110021. [PMID: 36462348 DOI: 10.1016/j.ijfoodmicro.2022.110021] [Citation(s) in RCA: 8] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2022] [Revised: 11/06/2022] [Accepted: 11/14/2022] [Indexed: 11/19/2022]
Abstract
An increase in the number of antibiotic resistance genes burdens the environment and affects human health. Additionally, people have developed a cautious attitude toward chemical preservatives. This attitude has promoted the search for new natural antimicrobial substances. Oligosaccharides from various sources have been studied for their antimicrobial and prebiotic effects. Antimicrobial oligosaccharides have several advantages such as being produced from renewable resources and showing antimicrobial properties similar to those of chemical preservatives. Their excellent broad-spectrum antibacterial properties are primarily because of various synergistic effects, including destruction of pathogen cell wall. Additionally, the adhesion of harmful microorganisms and the role of harmful factors may be reduced by oligosaccharides. Some natural oligosaccharides were also shown to stimulate the growth probiotic organisms. Therefore, antimicrobial oligosaccharides have the potential to meet food processing industry requirements in the future. The latest progress in research on the antimicrobial activity of different oligosaccharides is demonstrated in this review. The possible mechanism of action of these antimicrobial oligosaccharides is summarized with respect to their direct and indirect effects. Finally, the extended applications of oligosaccharides from the food source industry to food processing are discussed.
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Affiliation(s)
- Xuewu Liu
- The State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China
| | - Xingfei Li
- The State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China
| | - Yuxiang Bai
- The State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
| | - Xing Zhou
- The State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
| | - Long Chen
- The State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
| | - Chao Qiu
- The State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
| | - Cheng Lu
- The State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; School of Bioengineering, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
| | - Zhengyu Jin
- The State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China
| | - Jie Long
- The State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China.
| | - Zhengjun Xie
- The State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China.
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Zhang MY, Cai J. Preparation of branched RG-I-rich pectin from red dragon fruit peel and the characterization of its probiotic properties. Carbohydr Polym 2023; 299:120144. [PMID: 36876774 DOI: 10.1016/j.carbpol.2022.120144] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2022] [Revised: 09/15/2022] [Accepted: 09/20/2022] [Indexed: 11/24/2022]
Abstract
Red dragon fruit peel is a pectin-rich fruit waste that is a potential source of prebiotics and whose different sources and structures will influence its prebiotic function. Thus, we compared the effects of three extraction methods on the structure and prebiotic function of red dragon fruit pectin, the results showed that the citric acid extracted pectin produced a high Rhamnogalacturonan-I (RG-I) region (66.59 mol%) and more side-chains of Rhamnogalacturonan-I ((Ara + Gal)/Rha = 1.25), which can promote bacterial proliferation significantly. The side-chains of Rhamnogalacturonan-I may be an important factor in that pectin can promote the proliferation of B. animalis. Our results provide a theoretical basis for the prebiotic application of red dragon fruit peel.
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Affiliation(s)
- Meng-Yuan Zhang
- Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei University of Technology, Wuhan 430068, China
| | - Jun Cai
- Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei University of Technology, Wuhan 430068, China.
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17
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Wei C, Yao L, Zhang L, Zhang Y, Luo Q, Qiu S, Zeng X, Chen S, Ye X. In Vitro Digestion and Fecal Fermentation of Peach Gum Polysaccharides with Different Molecular Weights and Their Impacts on Gut Microbiota. Foods 2022; 11. [PMID: 36553711 DOI: 10.3390/foods11243970] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2022] [Revised: 12/02/2022] [Accepted: 12/05/2022] [Indexed: 12/13/2022] Open
Abstract
In the present study, we investigated the in vitro digestion and fermentation characteristics of three peach gum polysaccharides (PGPs) of different molecular weights; i.e., AEPG2 (1.64 × 107 g/mol), DPG2 (5.21 × 105 g/mol), and LP100R (8.50 × 104 g/mol). We observed that PGPs were indigestible during the oral, gastrointestinal, and intestinal stages. However, they were utilized by the gut microbiota with utilization rates in the order of DPG2 > AEPG2 > LP100R. Furthermore, arabinose in PGPs was preferentially utilized by the gut microbiota followed by galactose and xylose. Fermentation of peach gum polysaccharides could significantly increase the production of short-chain fatty acids (SCFAs), especially n-butyric acid. In addition, PGPs with different molecular weights values were predominantly fermented by different bacterial species. AEPG2 and DPG2 were fermented by the Bacteroidetes bacteria Bacteroides, while the dominant n-butyrate-producing bacteria was Faecalibacterium. While the LP100R was fermented by Bacteroides, Parabacteroides, Phascolarctobacterium, Dialister, Lachnospiraceae, and Blautia, the dominant n-butyrate-producing bacteria was Megamonas. These results indicated that PGPs are potential prebiotics for the food industry.
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18
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Chen S, Luan L, Zhang Y, Liu F, Ye X, Hou Z. A comparison study on polysaccharides extracted from Rosa sterilis S.D.Shi using different methods: Structural and in vitro fermentation characterizations. Food Chem X 2022; 17:100533. [PMID: 36506785 PMCID: PMC9732117 DOI: 10.1016/j.fochx.2022.100533] [Citation(s) in RCA: 0] [Impact Index Per Article: 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: 01/27/2022] [Revised: 10/27/2022] [Accepted: 12/01/2022] [Indexed: 12/12/2022] Open
Abstract
In this study, the structural and in vitro fermentation characterizations of Rosa sterilis S.D.Shi polysaccharides (RSP), extracted by hot water (HW), acid (AA), alkali (AK) and enzyme (EM) were investigated for the first time. The results indicated that extraction methods exhibited significant effects on the structure of RSPs, thus resulting in different probiotic effects. HW-RSP and AA-RSP had high contents of Gal, Glc and GalA, while AK-RSP and EM-RSP mainly contained Ara, Gal and GalA. EM-RSP was rich in RG-I and its size of average side chain were the largest. Moreover, HW-RSP and AK-RSP exhibited the smallest (57.55 kDa) and largest (922.20 kDa) molecular weights, respectively. All RSPs promoted the production of total SCFAs and the growth of beneficial bacteria like Bifidobacterium, Bacteroides, Faecalibacterium and Paraclostrium to varying degrees, but inhibited the growth of pathogenic bacteria such as Escherichia-shigella, thereby regulating the composition of gut microbiota. Furthermore, the function prediction results showed that EM-RSP had the most special metabolic pathways. Collectively, our findings provide new insights into the relationship between the structure and probiotic function of RSPs, and offer theoretical basis for the development of functional products of Rosa sterilis S.D.Shi.
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Affiliation(s)
- Shiguo Chen
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Zhejiang University, Hangzhou 310058, China,Zhejiang University Zhongyuan Institute, Zhengzhou 450000, China,Innovation Center of Yangtze River Delta, Zhejiang University, Jiaxing 314102, China,Shandong (Linyi) Institute of Modern Agriculture, Zhejiang University, Linli 276000, China,Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China,Ningbo Research Institute, Zhejiang University, Hangzhou 315100, China
| | - Luqin Luan
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Zhejiang University, Hangzhou 310058, China
| | - Yanru Zhang
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Zhejiang University, Hangzhou 310058, China
| | - Feifei Liu
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Zhejiang University, Hangzhou 310058, China
| | - Xingqian Ye
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Zhejiang University, Hangzhou 310058, China,Zhejiang University Zhongyuan Institute, Zhengzhou 450000, China,Innovation Center of Yangtze River Delta, Zhejiang University, Jiaxing 314102, China,Shandong (Linyi) Institute of Modern Agriculture, Zhejiang University, Linli 276000, China,Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China,Ningbo Research Institute, Zhejiang University, Hangzhou 315100, China
| | - Zhiqiang Hou
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Zhejiang University, Hangzhou 310058, China,Corresponding author.
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Calvete-torre I, Sabater C, Antón MJ, Moreno FJ, Riestra S, Margolles A, Ruiz L. Prebiotic potential of apple pomace and pectins from different apple varieties: Modulatory effects on key target commensal microbial populations. Food Hydrocoll 2022; 133:107958. [DOI: 10.1016/j.foodhyd.2022.107958] [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] [Indexed: 12/12/2022]
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Basak S, Annapure US. The potential of subcritical water as a “green” method for the extraction and modification of pectin: A critical review. Food Res Int 2022; 161:111849. [DOI: 10.1016/j.foodres.2022.111849] [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: 06/30/2022] [Revised: 08/11/2022] [Accepted: 08/21/2022] [Indexed: 01/25/2023]
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Wu DT, He Y, Yuan Q, Wang S, Gan RY, Hu YC, Zou L. Effects of molecular weight and degree of branching on microbial fermentation characteristics of okra pectic-polysaccharide and its selective impact on gut microbial composition. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107897] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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Yin Y, Wang J. Enhanced medium-chain fatty acids production from Cephalosporin C antibiotic fermentation residues by ionizing radiation pretreatment. J Hazard Mater 2022; 440:129714. [PMID: 35944433 DOI: 10.1016/j.jhazmat.2022.129714] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [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: 06/28/2022] [Revised: 07/24/2022] [Accepted: 08/02/2022] [Indexed: 06/15/2023]
Abstract
Antibiotic fermentation residues (AFRs) have been classified as hazardous waste in China. Anaerobic fermentation may be a good approach for AFRs treatment, through which value-added chemicals could be obtained simultaneously. This study firstly explored medium-chain fatty acids (MCFAs) production from AFRs through two-stage anaerobic fermentation, and gamma radiation was adopted for AFRs pretreatment. The results showed that both antibiotics removal and MCFAs production from AFRs were significantly promoted by gamma radiation pretreatment. No residual Cephalosporin C (CEP-C) was detected in gamma radiation treated groups after fermentation. Highest MCFAs concentration of 90.55 mmol C/L was obtained in 50 kGy treated group, which was 2.22 times of the control group. Genera that were positively correlated with MCFAs production were enriched in gamma radiation treated groups, like genus Paraclostridium, Terrisporobacter, Caproiciproducens and Sporanaerobacter, while genera that were negatively correlated with MCFAs production were diminished during the chain elongation process, like genus Bacteroides and NK4A214_group. Enzymes analysis suggested that the promoted MCFAs production was induced by the enrichment of functional enzymes involved in Acetyl-CoA formation and RBO pathway. This work suggested that gamma radiation pretreatment and two-stage anaerobic fermentation could achieve the dual benefits of AFRs treatment and value-added chemicals recovery.
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Affiliation(s)
- Yanan Yin
- Laboratory of Environmental Technology, INET, Tsinghua University, Beijing 100084, PR China; Beijing Key Laboratory of Radioactive Waste Treatment, INET, Tsinghua University, Beijing 100084, PR China
| | - Jianlong Wang
- Laboratory of Environmental Technology, INET, Tsinghua University, Beijing 100084, PR China; Beijing Key Laboratory of Radioactive Waste Treatment, INET, Tsinghua University, Beijing 100084, PR China.
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Yin Y, Hu Y, Wang J. Co-fermentation of sewage sludge and lignocellulosic biomass for production of medium-chain fatty acids. Bioresour Technol 2022; 361:127665. [PMID: 35872272 DOI: 10.1016/j.biortech.2022.127665] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [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: 06/27/2022] [Revised: 07/17/2022] [Accepted: 07/18/2022] [Indexed: 06/15/2023]
Abstract
Medium-chain fatty acids (MCFAs) production from sewage sludge and lignocellulosic biomass (fallen leaves and grass) was explored. Co-fermentation of sludge and lignocellulosic biomass significantly accelerated the caproate production and promoted the longer-chain MCFAs formation. Co-fermentation of sludge and grass achieved the highest caproate production of 89.50 mmol C/L, which was 18.04 % and 41.73 % higher than the mono-fermentation of grass and sludge, respectively. Co-fermentation of sludge and leaves produced 63.80 mmol C/L caproate, which was 11.09 % and 1.03 % higher than the mono-fermentation of leaves and sludge, respectively. Microbial analysis showed that co-fermentation enriched CE microbes like genus Clostridium_sensu_stricto_13, Caprocipiproducens, Terrisporpbacter and Praraclostridium, and suppressed the competitive microbes like genus norank_f_Caldilineaceae and Desulfomicrobium. Functional enzymes analysis revealed that co-fermentation of sludge and leaves promoted MCFAs production through strengthening reverse β oxidation (RBO) pathway, while co-fermentation of sludge and grass stimulated MCFAs production by strengthening fatty acid biosynthesis (FAB) pathway.
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Affiliation(s)
- Yanan Yin
- Laboratory of Environmental Technology, INET, Tsinghua University, Beijing 100084, PR China
| | - Yuming Hu
- Laboratory of Environmental Technology, INET, Tsinghua University, Beijing 100084, PR China
| | - Jianlong Wang
- Laboratory of Environmental Technology, INET, Tsinghua University, Beijing 100084, PR China; Beijing Key Laboratory of Radioactive Waste Treatment, INET, Tsinghua University, Beijing 100084, PR China.
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Fernanda Borgonovi T, Borghi Virgolin L, Soares Janzantti N, Neves Casarotti S, Lúcia Barretto Penna A. Fruit Bioactive Compounds: Effect on Lactic Acid Bacteria and on Intestinal Microbiota. Food Res Int 2022. [DOI: 10.1016/j.foodres.2022.111809] [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] [Received: 02/18/2022] [Revised: 07/27/2022] [Accepted: 08/18/2022] [Indexed: 11/24/2022]
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Rico X, Gullón B, Yáñez R. A Comparative Assessment on the Recovery of Pectin and Phenolic Fractions from Aqueous and DES Extracts Obtained from Melon Peels. FOOD BIOPROCESS TECH. [DOI: 10.1007/s11947-022-02823-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
Abstract
AbstractThis work evaluates the purification of melon peel extracts obtained by two eco-friendly methods: autohydrolysis and sodium acetate/urea/water extraction (1:3:1.6), an alkaline deep eutectic solvent (DES). For that, sequential ethanol precipitation and resin adsorption/desorption stages were proposed for the separate recovery of the pectic and phenolic fractions. In order to screen the optimal purification conditions, in a first step, the effect of ethanol concentrations (from 70 to 85%) on the precipitation of pectic oligosaccharides was assayed. Subsequently, the influence of the selected resin (Amberlite XAD4, XAD16HP and XAD7HP), liquid/resin ratios, and desorption sequences (varying ethanol concentrations and pH) on the phenolic compounds was also studied. The highest pectin yields were achieved with 85% ethanol: 16.11 and 18.05 g pectin/100 g water-insoluble solids (WIS) for autohydrolysis and DES extracts, respectively. All pectins presented a galacturonic acid content of about 45%, while autohydrolysis pectin presented a higher amount of neutral sugar side chains. The presence of low methoxyl GalA and both linear and branched OGalA with DP from 2 to 20 was also confirmed by FTIR and HPAEC-PAD analysis, respectively. Concerning the phenolic fraction, the resin adsorption and desorption steps at the selected conditions (XAD4 resin, liquid/resin ratio of 2 mL/g, eluted with 50% ethanol thrice) resulted in 79.55 and 4.08 mg GAE/g non-volatile content (NVC) for autohydrolysis and DES extracts, respectively, with improved antioxidant capacity. Moreover, some phenolic acids (protocatechuic and ferulic acids) and flavonoids (orientin, vitexin and naringenin) were quantified in the extracts by HPLC–PDA-MS/MS.
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