Food Science & Nutrition
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2025
·Vol. 13
·期 9
·e70862
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IF 3.8
Lu Jin,Yuanquan Ran,Nian Yang,Lanlan Yang,Xiaoyan Jia,Huan Zhao,Qiong Hu,Bing Yang,Dongxin Tang,Minyi Tian
α-Caryophyllene is a natural condiment and flavoring additive. Herein, we first study the in vivo and in vitro anti-lung cancer efficacy of α-caryophyllene and its potential mechanism. In antitumor activity in vitro, α-caryophyllene exhibited obvious selective cytotoxicity, and its cytotoxicity against lung cancer A549 cells (IC 50 = 22.94 ± 0.56) was superior to the elemene injection (EI, positive control), while its toxicity against normal cell lines was lower (MRC-5: IC 50 = 76.66 ± 2.60 μg/mL, L929: IC 50 = 44.04 ± 0.72 μg/mL). α-Caryophyllene blocked the cell cycle in the G1 phase via reducing cyclin E2-CDK2 and cyclin D3-CDK 4/6 complexes and increasing p21, thereby suppressing A549 cell proliferation. Simultaneously, α-caryophyllene activated the mitochondrial apoptotic pathway through elevating the Bax/Bcl-2 ratio, lowering ΔΨm, releasing Cyt c, activating caspase 9 and caspase 3, and triggering PARP fragmentation. In addition, α-caryophyllene downregulated N-cadherin and MMP-2 levels, thereby preventing the metastasis of A549 cells. In antitumor activity in vivo, α-caryophyllene effectively suppressed transplanted tumor growth by inducing apoptosis of transplanted tumor cells and was superior to the positive control EI. Therefore, α-caryophyllene has outstanding anticancer properties in vitro and in vivo, showing great potential to become a new anticancer drug in the pharmaceutical field.
研究领域:
药理学
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肿瘤学
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生物化学
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分子生物学
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药物化学
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DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2026
·
IF 10.4
Xiaolu Zhou,Ling Xia,Yufei Hu,Gongke Li
Preparation of γ-Al2O3/Eu-BTC for catalytic sensing toward terpenes. • A cyclic cataluminescence array sensor based on k-values corresponding to terpenes. • Investigation of the k -value pattern on the variation of terpene composition. • Origin identification of 86 hop samples based on characteristic terpenes. Hops are crucial to beer flavor, but their geographically dispersed origins are prone to confusion, while the significant variation in terpene ratios among hops from different regions provides key support for its origin identification. In this study，γ-Al 2 O 3 /Eu-BTC composite was synthesized for cyclic cataluminescence array sensor to terpenes. The results showed that the corresponding reaction decay coefficients ( k -values) for myrcene, farnesene, and humulene were 24.3, 32.0, and 73.8, respectively, enabling terpene-specific fingerprinting. Binary and ternary terpene mixtures exhibited predictable k -value variations, with relative standard deviations below 9.6%. A rapid detection method for hops identification was developed and successfully applied to 86 samples from six different origins. The method demonstrated both feasibility and accuracy, highlighting its potential as a rapid, simple, and efficient technique for origin identification of hops and other aromatic plants. Download: Download high-res image (160KB) Download: Download full-size image
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DOI
高影响因子
Processes
·
2025
·Vol. 13
·期 2
·530
·
IF 2.8
Yuchen Bai,Ningke You,Hongyu Tian,Xuebing Zhao
Hemp seed oil is nutritious. Besides cannabinoids, it has a higher Omega-3 fatty acid content, making it an ideal and healthy edible oil. Roasting is a key factor affecting the flavor of hemp seed oil. In this study, solvent-assisted flavor evaporation (SAFE) combined with gas chromatography–mass spectrometry (GC-O-MS) was used to analyze the volatile compounds of hemp seed oil after the hemp seeds were roasted at different temperatures (120 °C, 140 °C, 160 °C, 180 °C). α-pinene, (1S)-(1)-β-pinene, myrcene, and (E)-β-ocimene, which are typical odorants for herbs and fresh flavors, had an active odor value (OAV) ≥ 1. The sweet, nutty, and toasty flavors became more pronounced as the temperature increased. 2-pentylfuran provided the caramel flavor, and 2,5-dimethylpyrazine, 2-ethyl-6-methylpyrazine, and 2-ethyl-5-methylpyrazine provided the toasty flavor. The combination of sensory evaluation and data analysis was effective in differentiating the odors of hemp seed oil extracted at different temperatures. Reconstitution and deletion experiments showed that these odorants could mimic the overall aroma profile. This article provides a theoretical basis for the effect of over-roasting on the flavor of hemp seed oil.
研究领域:
食品科学
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植物化学
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高影响因子
FOOD CONTROL
·
2021
·
IF 5.548
Kai Hong,Zhenzhen Xu,Limin Wang,Agbaka Johnpaul,Yongqiang Cheng,Chenyan Lv,Changwei Ma
Humulus lupulus (hop) cone is a key ingredient in beer, which determines its taste and aroma. The impact of ripening on the bitter acids, aroma compounds, and polyphenols of hops has been reported separately, there is no systematic study on all three components. Here, three hop varieties (‘TP1’, ‘TP2’, and ‘QTF’) in China were sampled to investigate the correlation between the harvest maturity and these three components, which indicated that polyphenols synthesized earlier than hop bitter acids, followed by the aroma compounds. Variety differences of the hop cultivars prompted the obvious separation in the partial least-squares discriminant analysis (PLS-DA). Among three hop cultivars. ‘TP1’ with the highest contents of aroma compounds contributed to flower aroma, and with higher contents of bitter acids which contributed to bitter taste. In contrast, ‘TP2’ has been reported to be rich in caffeic acid, salicylic acid, syringaldehyde, (+)-catechin, and (−)-epicatechin. To analyze the hop aroma characteristics, two matrices of hop tea and late-hopped beer were prepared and used for sensory evaluation. Compared to ‘TP2’ and ‘QTF’, the hop tea with ‘TP1’ scored best for ‘strong’ (P < 0.01), ‘herbal’ (P < 0.05) and ‘citrus’ (P < 0.01). While the ‘strong’ and ‘herbal’ characteristics from terpene compounds receded in the late-hopped beer, the ‘citrus’ and ‘fruity’ notes from terpenol compounds remained noticeable.
研究领域:
植物科学
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农学
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食品科学
·
化学
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DOI
高影响因子
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
·
2021
·
IF 5.279
Jilai Cui,Xiaoting Zhai,Danyang Guo,Wenkai Du,Ting Gao,Jie Zhou,Wilfried G. Schwab,Chuankui Song
Xinyang Maojian (XYMJ) green tea is a famous high-grade Chinese green tea, but the key odorants contributing to its aroma have been poorly understood. In this study, solid-phase microextraction and solvent-assisted flavor evaporation were used for sample preparation, and gas chromatography–mass spectrometry (GC–MS) and gas chromatography–olfactometry (GC–O) were used for both qualitative and quantitative analysis. A total of 50 volatile compounds of five chemical classes were identified in XYMJ tea infusion. Among them, nine odorants including nonanal, β-ionone, octanal, E-nerolidol, linalool, cis-3-hexenyl hexanoate, geraniol, decanal, and β-cyclocitral were identified as key odorants of XYMJ based on GC–O, odor activity values, and aroma combination experiments. Changes in the content of these aroma-active compounds during the manufacturing process of XYMJ (fresh leaves, fixing, rolling, shaping, and drying) were also determined. Most aroma-active compounds decreased after the fixation process, with the exception of cis-3-hexenyl hexanoate. This is the first study to investigate the key odorants in XYMJ using the sensomics approach. The findings of this study provide novel information on the aroma quality of XYMJ.
研究领域:
食品科学
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农学
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分析化学
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DOI
PubMed
高影响因子
危险品化学品经营许可证（带存储）