LWT-FOOD SCIENCE AND TECHNOLOGY
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2022
·
IF 6.056
Duan Zhou,Mouming Zhao,Jiankang Wang,Muniba Faiza,Xuefeng Chen,Junjie Cui,Ning Liu,Daoming Li
Punicic acid (PA)-enriched diacylglycerol (DAG) possesses both the beneficial effects of PA and DAG. However, few studies have focused on the preparation of PA-enriched DAG. Here, we report a novel and highly efficient method for the preparation of PA-enriched DAG through Lipozyme 435-catalyzed ethanolysis of pomegranate seed oil (PSO). Firstly, PSO was obtained through microwave-assisted extraction. Subsequently, four lipases were screened for their capability in the preparation of PA-enriched DAG through ethanolysis of PSO (containing 82.98% PA), and Lipozyme 435 was selected. Under the optimal conditions, the resultant mixture containing 32.86% DAG was obtained. Interestingly, Lipozyme 435 maintained superior operational stability after ten successive cycles. A scale-up reaction was then conducted under the optimized conditions and the purified product containing 51.83% DAG (containing 81.95% PA) was obtained. The final product with a low peroxide value (1.45 mmol/kg) and undetectable acid value reached edible quality. This is the first study for the preparation of PA-enriched DAG through ethanolysis and Lipozyme 435 exhibited superior capability and recyclability. Compared with other approaches for DAG preparation, this approach favored shorter reaction time and better quality of the product. This study provides useful information for further studies involving DAG preparation and modification of PSO.
研究领域:
食品科学
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生物化学
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DOI
高影响因子
Foods
·
2025
·Vol. 14
·期 8
·1301
·
IF 5.1
Rifeng He,Ziling Lian,Zhongjun Cheng,Yang Liu,Xiaoyan Peng,Yong Wang,Hang Ma,Xue Zhou,Fahuan Ge
Cili (Rosa roxburghiiTratt) fruit is a nutrient-rich edible plant known for its antioxidant and hepatoprotective properties. However, conventional extraction methods often lead to the degradation of its bioactive compounds. In this study, we developed a low-temperature homogenate-assisted high-pressure disruption extraction (HHPD) method to obtain a phytochemically enriched cili fruit extract (HHPD-CFE). The chemical characterization of the HHPD-CFE showed that it contained higher levels of polyphenols, polysaccharides, and superoxide dismutase (SOD) than those in conventional squeeze extraction. The hepatoprotective effects of the HHPD-CFE were evaluated in oxidative stress-induced liver injury and hepatic fibrosis models. The HHPD-CFE mitigated oxidative damage by reducing malondialdehyde while enhancing SOD and glutathione activity. Additionally, the HHPD-CFE inhibited the activation of hepatic stellate cells (HSC-T6) and reduced collagen deposition, suggesting a protective role against liver fibrosis. These findings support that the HHPD-CFE is a promising botanical extract with enriched bioactive compounds and liver-protective properties. This study supports the potential application of optimized extraction techniques to preserve thermosensitive compounds and improve the efficacy of functional foods for liver health.
研究领域:
植物化学
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食品科学
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药理学
✓ 已验证
DOI
PubMed
高影响因子
FOOD HYDROCOLLOIDS
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2021
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IF 9.147
Haibo Pan,Xinlei Xu,Ziqi Qian,Huan Cheng,Xuemin Shen,Shiguo Chen,Xingqian Ye
Oleogelation based on emulsion using food-approved biopolymers is a feasible strategy to substitute solid fat with harmful trans and saturated fatty acids, providing food products with a better nutritional profile . However, oil with high content of unsaturated fatty acids is prone to oxidation , resulting in quality loss of food products. In the present study, proanthocyanidins from Chinese bayberry leaves (BLPs) were incorporated into emulsion-based oleogel to remedy the defect through the formation of colloidal complexes with gelatin. Oleogel stabilized with the colloidal complexes showed higher stability with lower oil loss and higher gel strength, compared to that with gelatin only. Then different polysaccharides were applied to further promote oleogel stability. However, polysaccharides abrogated the promotive effect of BLPs and resulted in comparable stability of oleogels with BLPs or not, which was confirmed with cryo-SEM observation. Then the application of oleogel with BLPs as margarine alternative was verified with batter properties, quality loss of cakes and oil stability in cakes. Batter properties of oleogel with BLPs were comparable to that without BLPs, and more close to margarine than oil. For quality loss, textural properties of oleogel cakes with BLPs or not resembled each other and were significantly better than oil cakes in hardness and chewiness and margarine cakes in cohesiveness. Particularly, BLPs were verified to retard oil oxidation in both oleogel and cakes prepared with oleogel. Overall, incorporation of BLPs into oleogel was feasible to improve its oil stability and keep its application in cake products.
研究领域:
食品科学
·
生物化学
✓ 已验证
产品关联
DOI
高影响因子
Foods
·
2025
·Vol. 14
·期 14
·2423
·
IF 5.1
Qing Chen,Yue Zhang,Siyuan Zheng,Siming Zhu,Chao Li
This study aimed to optimize the enzyme-assisted extraction of polysaccharides (RTFPs) fromRosa roxburghiifruit using response surface methodology. Under the optimal extraction conditions, the yield of RTFPs reached 14.02%, which was close to the predicted value of 13.96%. The primary structural characteristics and the antioxidative and immunomodulatory activities of RTFPs were also examined. Structural characterization revealed that RTFPs comprise 36.38% neutral sugar, 48.83% uronic acid, and 7.29% protein. Their heteropolysaccharide structure features two distinct molecular weight fractions (1.87 × 105Da and 4.75 × 103Da) and a monosaccharide composition dominated by glucose (38.93%), arabinose (20.66%), galactose (20.58%), galacturonic acid (10.94%), and xylose (6.52%). Antioxidant assays demonstrated potent radical scavenging activity, with IC50values of 11 μg/mL (DPPH) and 150 μg/mL (ABTS), comparable to conventional antioxidants. Immunomodulatory studies on RAW264.7 macrophages revealed that RTFPs (100–400 μg/mL) significantly enhanced phagocytosis by 12.61–76.63% and stimulated the secretion of nitric oxide (NO) and tumor necrosis factor-α (TNF-α). These bioactivities are attributed to RTFPs’ high uronic acid content, moderate molecular weight distribution, unique monosaccharide profile, and highly branched conformation.
研究领域:
食品科学
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生物化学
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药理学
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植物学
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生物技术
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD RESEARCH INTERNATIONAL
·
2025
·
IF 8
Mingxiu Long,Hui Wang,Fang Zhang,Yaoqi Ran,Yongfu Li,Jingwen Luo,Zhaojun Chen,Zhuxi Tian,Shuming Tan,Xiong Liu
Rosa roxburghii Tratt fruit polyphenols (RP) possess antioxidant, anti-inflammatory, and immunomodulatory properties, showing potential for ulcerative colitis (UC) treatment. However, their efficacy is limited by bioavailability and targeting efficiency. To address this, RP were encapsulated into acylated chitosan-crosslinked carboxymethyl konjac glucomannan (ACs-CKGM) nanogel (RPNG). Experimental results demonstrated that RPNG significantly enhanced intestinal barrier function by upregulating tight junction proteins (ZO-1, Occludin and Claudin-3) and mucus secretion (MUC2). It effectively mitigated oxidative stress by restoring antioxidant enzymes (SOD, GSH-Px and CAT) while reducing MPO, COX-2 and iNOS activation. Through integrated ELISA, western blot, and transcriptomic analyses, we emonstrated that RPNG specifically inhibited PI3K/Akt/mTOR and NF-κB signaling pathways, decreasing inflammatory cytokines (e.g., TNF-α, IL-6) while increasing anti-inflammatory mediators (e.g., IL-10). Gut microbiome analysis showed RPNG reversed DSS-induced dysbiosis by enriching beneficial bacteria (e.g., Muribaculum sp.) and suppressing pathogens (e.g., Escherichia coli ). These findings highlight RPNG as a novel targeted strategy for UC management, supported by multi-omics mechanistic insights.
✓ 已验证
产品关联
DOI
PubMed
高影响因子
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
·
2025
·
IF 3.3
Yao Xiujun,Xie Guofang,Zhou Junxi,Tan Shuming
Cili fruit is rich in nutrients, but its sourness is difficult to accept. Kombucha is a fermentation-derived functional beverage with widespread consumer acceptance due to its balanced flavor profile. In this study, the fermentation of Cili juice with SCOBY to improve its flavor, the effect of fermentation conditions on the quality of Cili kombucha beverages was explored. Results showed that the TSS of Cili kombucha beverages decreases during fermentation, while the total and organic acids increase. The fermentation conditions of Cili soft beverage (CSB) and Cili alcoholic beverage (CAB) optimized by orthogonal experiment are as follows: the Cili juice, sucrose, kombucha fermentation broth, and fermentation temperature were 15%, 16%, 15%, 24℃ and 5%, 16%, 25%, 28℃. The total flavonoid content, SOD activity, and antioxidant capacity in CSB and CAB all increased during fermentation. The content of Vc and total phenolic in CSB increases during fermentation, while CAB decreases. The correlation analysis shows that the content of Vc and total flavonoids is the main contributing compound for the antioxidant capacity in CSB and CAB. In conclusion, fermented Cili juice with kombucha not only improves the taste of Cili juice but also increases the bioactive compounds and antioxidant capacity of kombucha beverages.
研究领域:
食品科学
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生物技术
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营养学
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饮料工艺
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微生物学
✓ 已验证
产品关联
DOI
高影响因子
FOOD RESEARCH INTERNATIONAL
·
2025
·
IF 8
Zhenting Zhang,Sixiu Zhong,Ruihua Zhang,Qibing Zeng,Pinggui Lei,Wenjin Qiu,Wang Chen,Daoping Wang,Xinjing Wei,Qun Huang,Ting Hu,Peng Luo
Skeletal fluorosis is closely associated with inflammation and metabolic disorders caused by excessive fluoride exposure. Rosa roxburghii Tratt juice (RRTJ), a natural dietary supplement, has been widely used to manage diseases associated with inflammatory damage and metabolic disorders. However, it is largely unknown if RRTJ can mitigate fluoride-induced bone metabolism disorders and the underlying mechanisms. In this study, we demonstrated that RRTJ supplementation significantly improved fluoride exposure-induced bone metabolism disorders, enhanced anti-inflammatory responses, increased short-chain fatty acid concentrations (SCFAs), strengthened the intestinal barrier, and markedly enriched beneficial bacteria, particularly Ligilactobacillus spp. Notably, we identified Rosa roxburghii Tratt polysaccharides (RRTP) as a key component of RRTJ that significantly promotes the growth of Ligilactobacillus murinus . Additionally, RRTJ effectively alleviated fluoride-induced lipid metabolism disorders. A mechanistic study revealed that RRTJ fortifies intestinal barrier function via activating intestinal G-protein-coupled receptor 43 (GPR43) and inhibiting NF-κB signaling pathways, leading to ameliorating bone metabolism disorders. These findings reveal the unique mechanism of RRTJ in balancing bone metabolism and provide new insights into the interaction between natural products and the gut microbiota, offering potential dietary strategies to mitigate fluorosis-induced bone metabolism disorders.
研究领域:
营养学
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微生物学
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药理学
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毒理学
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骨骼生物学
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代谢组学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
危险品化学品经营许可证（带存储）