FOOD CHEMISTRY
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2025
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IF 9.8
Dan Wang,Lin Liu,Tanghui Liu,Jie Zhao,Hai Chi,Hongrui Chen,Jie Tang,Xingzhong Zhang
This work aims to optimize encapsulation of Zanthoxylum schinifolium essential oil (ZSEO) in microcapsule to enhance its stability and slow-release capability. Herein, the ZSEO microcapsules stabilized by bacterial cellulose nanofibrils/whey protein isolate (BCNFs/WPI) complexes and modified by cinnamaldehyde (CA) were successfully prepared via spray drying. The microcapsules formed by 1.0 wt% BCNFs/WPI complexes at a ratio of 1:7 and fortified with 0.7 wt% CA, exhibited superior physical properties, a smaller powder size and the highest encapsulation efficiency (90.81 %). The spectroscopy analysis and molecular dynamics simulations demonstrated the presence of hydrogen bonding and electrostatic interactions between CA and BCNFs/WPI/ZSEO components, contributing to an increase in the binding energy. The release kinetic modeling revealed that the microcapsules exhibited the delayed release capability in both aqueous and oily model fluids. Moreover, the ZSEO microcapsules modified with CA exhibited enhanced stability during in vitro digestion, offering valuable insights into the microencapsulation of essential oils.
研究领域:
食品科学
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材料科学
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化学工程
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产品关联
DOI
PubMed
高影响因子
BRAIN RESEARCH
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2024
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IF 2.7
Xinliu Wang,Xin Zhang,Wei Xie,Yuanyuan Wang,Shuxian Zang,Ziyun Ban,Depei Li,Yugai Jia,Yonggang Gao
Depression is a common mental illness, which is highly related to intestinal motor dysfunction and causes a global burden of disease. Lindera aggregata (LA), a traditional medicinal herb, has been used to treat gastrointestinal disorders; however, the effect of LA on depression remains unclear. Here, we assessed the impact of LA on chronic unpredictable mild stress (CUMS)-induced depression in mice and explored the related mechanisms. The results showed that LA ameliorated depressive behaviors in mice exposed to CUMS, as evidenced by improved performance in the sucrose preference test, force swimming test, and open field test, as well as increased serum levels of adrenocorticotropic hormone and 5-hydroxytryptamine. In addition, LA increased the serum levels of D-xylose and ghrelin, indicating that LA can promote gastrointestinal motility. Additional studies revealed that LA relieved CUMS-induced hippocampal tissue damage, as shown by hematoxylin and eosin and Nissl staining. LA increased the expression levels of brain-derived neurotrophic factor (BDNF) and promoted the activation of tropomyosin receptor kinase B (TrkB) and cAMP response element-binding (CREB) in the hippocampus of CUMS-exposed mice or in corticosterone-injured HT22 cells. In conclusion, LA can improve CUMS-induced depressive behavior in mice, potentially through hippocampal neuroprotection mediated by the BDNF/TrkB/CREB signaling pathway, which also contributes to improved intestinal function.
研究领域:
药理学
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神经科学
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精神病学
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胃肠病学
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产品关联
DOI
PubMed
高影响因子
Frontiers in Nutrition
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2023
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IF 5
Ping Tang,Jie-Qiong Wang,Yong-Feng Wang,Jian-Chang Jin,Xin Meng,Yan Zhu,Ying Gao,Yong-Quan Xu
Introduction In recent years, scented black tea has attracted much attention due to its pleasant floral aroma and mellow flavor, but little research has been carried out on its flavor metabolic profile. Methods In this study, the flavor metabolic profiles of unscented, Chloranthus spicatus scented, and Osmanthus fragrans (Thunb.) Lour. scented Congou black teas were investigated using full-spectrum metabolomics analysis method, the first time that the flavor profiles of scented black tea were characterized in detail. Results and Discussion The results revealed that a total of 3,128 metabolites were detected in the three teas. Based on the criteria of variable importance in the project >1 and fold change ≥2 or ≤ 0.5, 761 non-volatile metabolites and 509 volatile metabolites were filtered as differential metabolites. Many differential non-volatile metabolites belonged to flavonoids, phenolic acids, and terpenoids. Floral, fruity and herbaceous volatile metabolites were significantly up-regulated in Chloranthus spicatus scented Congou black tea while sweet and fruity volatile metabolites were significantly down-regulated in Osmanthus fragrans (Thunb.) Lour. scented Congou black tea. The results contribute to a better understanding of the scenting techniques on the flavor quality of scented black teas and provide some information on the flavor chemistry theory of scented black teas.
研究领域:
食品科学
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代谢组学
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农业化学
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茶叶研究
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产品关联
DOI
PubMed
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
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2023
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IF 6
Yongyi Yang,Juan Peng,Qingqing Li,Qinfei Song,Quentin Cronk,Biao Xiong
Dark hawk tea, produced through pile-fermentation of Lauraceae family leaves, which is rich in various beneficial ingredients and health functions, relies heavily on microbial activity for its unique characteristics. However, the processing technology of dark hawk tea and the microorganisms' dynamic changes during its pile-fermentation remain largely unknown. In this study, based on the previous work, we optimized pile-fermentation parameters for analyzing changes in dark hawk tea's chemical components, volatile substances, and microbial diversity. The tea exhibited superior sensory scores and biochemical qualities under optimal conditions (35 °C, 62% water, 24 h), measuring 5.7 mg/g amino acid content. Gas chromatography-mass spectrometry (GC-MS) identified 108 volatile compounds, notably terpenes, ketones, and esters. Microbial analysis revealed Bacteroides and Faecalibacterium as dominant bacteria and Cladosporium and Mortierella as dominant fungi. Cladosporium prevailed in early fermentation, shifting to Mortierella later. Predicted metabolic pathways highlighted microbial functional genes predominantly participated in carbohydrate, amino acid, and energy metabolism during the pile-fermentation. These results hold important implications for expanding the variety of hawk tea products and deepening our understanding of microbial community dynamics through the pile-fermentation of dark hawk tea.
研究领域:
食品科学
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微生物学
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生物化学
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植物科学
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产品关联
DOI
高影响因子
危险品化学品经营许可证（带存储）