CHEMISTRY AND PHYSICS OF LIPIDS
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2019
·
IF 2.536
Yuan Gao,Shimin Wu,Renhuai Cong,Junyong Xiao,Fangli Ma
Schisandra chinensis is a medicinal and edible plant that contains various bioactive compounds. Among these, lignans are the major functional compounds. Nevertheless, detailed information about lignans in Schisandra chinensis oil remains scarce. A powerful UPLC-Q/TOF-MS method was established for the rapid identification of the lignan constituents of Schisandra chinensis oils. The results showed that 21 lignans have been unambiguously identified, and four lignans have been tentatively identified in the Schisandra chinensis oils. In addition, semi-quantitative analysis indicated that the total lignan content in the Schisandra chinensis oils was distributed from 67.73 ± 0.06 to 87.61 ± 1.83 mg/g. Schisandrin and schisandrin B were the most abundant lignans in the Schisandra chinensis oils, their content ranging from 15.85 ± 0.09 to 20.57 ± 0.38 mg/g. Additionally, this study provided a systematic characterization of lignans in Schisandra chinensis oil and indicated that the oil might be used as lignan-related functional foods.
研究领域:
植物化学
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分析化学
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药理学
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产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2019
·
IF 5.399
Meng Shi,Dan-Yang Ying,Mya Myintzu Hlaing,Jian-Hui Ye,Luz Sanguansri,Mary Ann Augustin
Novel delivery systems for epigallocatechin gallate (EGCG) were developed using broccoli by-products and their fractions as carriers. Puree and pomace from broccoli by-products had higher adsorption capacities for EGCG than juice at 25 °C (43.20 mg g −1 , 39.47 mg g −1 and 25.22 mg g −1 dry weight for pomace, puree and juice respectively). Chemical sorption is the rate-controlling step for EGCG-broccoli interactions. Langmuir and Freundlich models well described the adsorption of EGCG onto puree and pomace. FTIR results indicated that EGCG-puree had stronger interaction than EGCG-pomace. When the same level of EGCG (∼26 mg) was added to different matrices, more EGCG (∼20%) was recovered from the in vitro digestion system of EGCG-loaded puree than from the EGCG-loaded pomace (14%) and neat EGCG (9%). The antioxidant capacity of the whole digesta was positively correlated with the EGCG levels. Broccoli by-products are promising carriers for delivering and stabilizing EGCG through gastrointestinal digestion.
研究领域:
食品科学
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营养学
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天然产物化学
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药物递送
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生物利用度
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分子互作
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DOI
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
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2017
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IF 3.671
Ping Shao,Ben Niu,Hangjun Chen,Peilong Sun
Edible packaging films using polymer for food preservation have been developed for a long time. In this study, the effects of different concentrations (0.5%, 1%, 1.5%, w/v) of tea polyphenols incorporated into pullulan-Carboxymethylcellulose sodium (Pul-CMC) solutions on electrospun nanofiber films were evaluated. The fiber size distribution was characterized by scanning electron microscopy. The morphological features of nanofibers were modulated through adjusting process parameters (e.g. concentration of polymer solution, applied voltage and feeding rate). Increasing the applied voltage from 19 to 21 kV and the feed rate from 0.36 to 0.6 mL/h leads to a reduction in mean fiber diameter. Fruit packaging potential was evaluated using strawberry. The pullulan-CMC-TP nanofibers significantly decreased weight loss and maintained the firmness of the strawberries, and improved the quality of the fruit during storage. The findings demonstrate a facile packaging route to improve food sustainability and reduce waste.
研究领域:
食品科学
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材料科学
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高分子化学
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农产品贮藏与加工
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功能食品
✓ 已验证
DOI
高影响因子
RSC Advances
·
2015
·Vol. 5
·期 100
·82153-82158
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IF 3.84
Wei-ping Hu,Guo-dong Cao,Jin-hua Zhu,Jia-zhong Li,Xiu-hua Liu
Batatasins are endogenous plant hormones found in yams and other related plant species. These plants are widely consumed as botanical dietary supplements in many parts of the world. This study investigated the inhibitory effects and mechanisms of Batatasin I, III, IV, V against α-glucosidase regarding their antidiabetic activities. The results revealed that Batatasin I, III, IV inhibited α-glucosidase in a reversible and noncompetitive manner, with IC50 values of 2.55, 1.89 and 2.52 mM respectively, while Batatasin V completely abolished its inhibitory activity even at the highest concentrations tested. Furthermore, a class of Batatasin-derived compounds with different substitution patterns was synthesized and subjected to the assay to clarify the structure–activity relationships, which suggested that the hydroxyl at the C-2′ position may play a significant role in improving the inhibitory activities. Their probable binding modes and the specificity of the binding sites were studied using molecule docking simulation. It was concluded that Batatasins, especially Batatasin III and IV, are promising α-glucosidase inhibitors, which therefore could be used as functional food to alleviate postprandial hyperglycemia and as potential candidates for the development of antidiabetic agents.
研究领域:
天然产物化学
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药理学
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分子生物学
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药物代谢
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功能食品
✓ 已验证
DOI
高影响因子
CEREAL CHEMISTRY
·
2018
·Vol. 96
·期 1
·142-153
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IF 1.138
Binle Zhang,Yang Wendan,Feng Wang,Jacob Ojobi Omedi,Ruoshi Liu,Jinxin Huang,Luan Zhang,Qibo Zou,Weining Huang,Shaolei Li
Background and objectives In this study, Kluyveromyces marxianus with ability to produce β-glucosidase was used to preferment wheat bran (WB) and release a mixture of natural enzymes for improving dough performance and bread quality. Five different enzyme activities were analyzed. The effect of the prefermented WB with enzyme mixture on stickiness and microstructure of dough, ferulic acid release in bread, and molecular weight distribution of arabinoxylan were evaluated using Texture Analyzer, scanning electron microscopy (SEM), HPLC, and high-performance gel filtration chromatography (HPGFC). Findings Kluyveromyces marxianus exhibited abundant extracellular β-glucosidase activity (up to 6.98 U/g). The main enzymes released in prefermented bran were endoglucanase and exoglucanase, β-glucosidase, xylanase, and ferulate esterases. These enzymes were active during bread making (only prefermented bran added as improver or combined with xylanase) and affected solubility and molecular weight distribution of dietary fiber, which resulted in positive improvement of dough performance, release of phenolic acid, and overall quality of the breads. The changes observed were attributed to the extracellular enzymes from K. marxianus and endogenous enzymes activated during prefermentation, thus enhancing the WB functionality in bread. Conclusions Wheat bran bioprocessing using high enzyme producing yeasts increases functional application of wheat bran in baked products. Significance and novelty This study added new knowledge for developing a natural enzyme-based improver for bran-enriched baked products in the food industry.
研究领域:
食品科学
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应用微生物学
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生物加工技术
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谷物化学
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功能食品
✓ 已验证
DOI
高影响因子
FOOD RESEARCH INTERNATIONAL
·
2022
·
IF 7.425
Yuandong Yu,Guizhao Liang,Huabin Wang
Tartary buckwheat bran protein (TBBP) is a valuable by-product of Tartary buckwheat processing. Current studies have indicated that TBBP is a desirable carrier and protector of flavonoids. However, the quantitative structure-affinity relationship of flavonoids with TBBP still remains to be elucidated. Here, by using the fluorescence spectroscopy method to measure the binding constants of 16 flavonoids with TBBP, we employ a combination of the atom-based three dimensional-quantitative structure-affinity relationships (3D-QSAR) and quantum-chemical calculation to explore the underlying binding mechanisms. We show that flavonoids can cause the intrinsic fluorescence quenching and form non-covalent complexes with TBBP driven by hydrogen bonding and van der Waal forces. The atom-based 3D-QSAR model reveals that the rutoside group at the C-7 position of flavones is favorable to enhance the binding constants of flavonoids with TBBP. Quantum-chemical calculations consistently disclose that the rutoside group can intensify interaction forces of flavonoids, thereby strengthening the binding. This work provides theoretical evidence that TBBP has the potential application to be raw materials for develop functional food, and be the delivery carriers of flavonoids.
研究领域:
食品科学
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分子营养学
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生物物理化学
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功能食品
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药物传递
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天然产物化学
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蛋白质-配体相互作用
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DOI
高影响因子
STARCH-STARKE
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2019
·
IF 1.795
Bin Jia,Yajing Yao,Jianfu Liu,Wenqiang Guan,Charles S. Brennan,Margaret A. Brennan
The effects of Tartary buckwheat flour (TBF)/wheat flour ratio on the physical properties, and starch digestion, of noodles are investigated. Incorporation of TBF significantly changes the physical character of noodles. As TBF levels increase in noodles, the color of dough sheet become darker and noodle texture is affected deleteriously. Starch gelatinization temperature increases with TBF inclusion, and the relaxation time by low-field nuclear magnetic resonance (LF-NMR) system (including T 21 , T 22 , and T 23 ) decreases due to the close combination of water with macromolecule such as protein and starch. Near-infrared reflectance spectroscopy (NIRS) results in all of the cooked noodles show that both energy, and protein content, decrease significantly. Compared with noodles without substitution, TBF noodles reduce the production of reducing sugar released during an in vitro starch digestion. These findings suggest that incorporation of TBF in noodles could improve noodle nutrition but care is required to ensure appropriate textural characteristics are maintained.
研究领域:
食品科学
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营养学
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谷物化学
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碳水化合物代谢
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功能食品
✓ 已验证
DOI
高影响因子
FOOD CHEMISTRY
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2017
·
IF 4.529
Qin Huang,Hao Zhang,Dan Xue
In this work, a new functional food combined Radix Puerariae and red yeast rice was explored. The pigment intensity, antioxidant activities and the main isoflavones of it were evaluated and compared with traditional red yeast rice and Radix Puerariae. The fermented mixture showed higher contents of isoflavones and pigment intensities than red yeast rice and Radix Puerariae. The DPPH, OH, FRAP and total antioxidant activity results of fermented mixture also showed higher antioxidant potential than those of Radix Puerariae and red yeast rice, owing to the higher pigment intensity and total phenolic contents. It is concluded that the fermented mixture of Radix Puerariae and rice could be widely used as a source of polyphenols with high antioxidative potential, thus introducing numerous health benefits for the consumer.
研究领域:
食品科学
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功能食品
·
发酵技术
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抗氧化研究
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天然产物化学
✓ 已验证
DOI
高影响因子
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
·
2018
·
IF 3.412
Yumeng Zhang,Yuanqi Lv,Lin Chen,Haizhou Wu,Yingyang Zhang,Zhiyao Suo,Shuxin Wang,Yuxin Liang,Xinglian Xu,Guanghong Zhou,Xianchao Feng
Nowadays, natural antioxidants abundant in polyphenols have been widely used to substitute synthetic antioxidants in meat products. In general, high doses of natural antioxidants are required to provide comparative antioxidant effects as synthetic antioxidants. Noticeably, the qualities of meat products can be jeopardized due to interactions between polyphenols and myofibrillar proteins (MPs). In this study, methyl-β-cyclodextrin was used to increase the polyphenol loading amount by preventing interactions between polyphenols and proteins. Solubility, electrophoresis, fluorescence spectroscopy, and surface hydrophobicity analyses indicated that methyl-β-cyclodextrin could dose-dependently inhibit epigallocatechin-3-gallate-induced attacks on MPs under oxidative stress. Gel strength, cooking loss, confocal laser scanning microscopy, dynamic rheological testing, and Raman spectrum during gelation were further analyzed to investigate the effects of methyl-β-cyclodextrin on the qualities of epigallocatechin-3-gallate-treated emulsion gel. Methyl-β-cyclodextrin addition prevented modification of the secondary structure of MPs caused by epigallocatechin-3-gallate. In consequence, the gel and emulsifying properties of MPs were significantly improved. Moreover, β-cyclodextrins could partly inhibit oxidative attacks on MPs and thus increase their solubility. These results indicated that methyl-β-cyclodextrin addition effectively enhanced epigallocatechin-3-gallate loading capacity in meat products.
研究领域:
食品科学与技术
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蛋白质化学
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多酚-蛋白质相互作用
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氧化稳定性
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功能食品
✓ 已验证
DOI
高影响因子
危险品化学品经营许可证（带存储）