FOOD CHEMISTRY
·
2021
·
IF 7.514
Kaibo Yu,Lei Zhou,Yuefang Sun,Zicong Zeng,Huiwen Chen,Junping Liu,Liqiang Zou,Wei Liu
Enzymatic browning control of cloudy fruit juice with natural substances has received much attention for improving its nutritional and commercial value. This study explored the anti-browning potential of Rosa roxburghii in apple juice. The anti-browning effects and mechanisms were evaluated by serial measurements of appearance, browning index, polyphenol oxidase (PPO) activity, UPLC-QE-Orbitrap-MS identification, inhibition kinetics and molecular docking. The results showed that Rosa roxburghii juice (0.25%-1.25% w/w) could effectively inhibit browning and PPO activity of apple juice. Ascorbic acid (1.67 g/100 g) as a reducing agent was a main anti-browning factor. Furthermore, seven phenolic compounds in Rosa roxburghii were screened as PPO inhibitors. Representative phenolic inhibitors induced mixed or competitive inhibition of PPO, mainly driven by hydrophobic forces and hydrogen bonds. This work demonstrates that Rosa roxburghii is a promising natural anti-browning ingredient to control the browning of cloudy apple juice due to abundant ascorbic acid and PPO inhibitors.
研究领域:
食品科学
·
植物化学
✓ 已验证
DOI
PubMed
高影响因子
MOLECULES
·
2023
·Vol. 28
·期 18
·6713
·
IF 4.6
Cong Huang,Yuan Zhong,Rong Zeng,Jie Wang,Qingwen Fang,Shuzhen Xiao,Ji Zhang,Zongde Wang,Shangxing Chen,Dayong Peng
In order to develop a new type of antioxidants with high efficiency, a series of β-ionone thiazolylhydrazone derivatives were designed and synthesized from β-ionone, and their structures were characterized by1H-NMR,13C-NMR, FT-IR, and HR-MS. The antioxidant test in vitro indicated that most of the target compounds had high biological activity. Among them, compound1kexhibited very strong DPPH (1,1-diphenyl-2-picrylhydrazyl radical)-scavenging activity with a half-maximal effective concentration (IC50) of 86.525 μM. Furthermore, in the ABTS (2,2-azinobis (3-ethylbenzothiazoline-6-sulfonate) diammonium salt)-scavenging experiment, compound1mexhibited excellent activity with an IC50of 65.408 μM. Their biological activities were significantly better than those of the positive control Trolox. These two compounds, which have good free-radical-scavenging activity in vitro, were used as representative compounds in the anti-browning experiment of fresh-cut potatoes. The results showed that1kand1mhad the same anti-browning ability as kojic acid, and they were effective browning inhibitors. In addition, it is well known that microbial infection is one of the reasons for food oxidation. Therefore, we investigated the antifungal activity of 25 target compounds against eight plant fungi at a concentration of 125 mg/L. The results indicated that these compounds all have some antifungal activity and may become new potential fungicides. Notably, compound 1u showed the best inhibitory effect againstPoria vaporaria, with an inhibition rate as high as 77.71%; it is expected to become the dominant structure for the development of new antifungal agents.Keywords:thiazolylhydrazone;synthesis;antioxidant;antifungal;anti-browning
研究领域:
食品科学
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植物保护
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有机化学
✓ 已验证
DOI
PubMed
高影响因子
JOURNAL OF FOOD PROCESSING AND PRESERVATION
·
2022
·Vol. 46
·期 5
·e16582
·
IF 2.609
Hua Yang,Xuexue Chen,Xiaomin Li,Dianhui Wu,Guolin Cai,Jian Lu
The effects of ascorbic acid (VC), reduced glutathione (GSH), sulfur dioxide (SO 2 ), chitosan, and ethylenediaminetetraacetic acid disodium (EDTA-2Na) on the color parameters of Dangshan pear wine during storage were investigated. The different addition amounts of VC and EDTA-2Na increased the browning degree of pear wine, and chitosan had a weak inhibitory effect on the browning of pear wine. The addition of 0.01%, 0.05%, and 0.10% GSH reduced the browning degree of pear wine by 8.80%, 13.82%, and 5.02%, respectively; 0.05% GSH decreased the color saturation and increased the brightness during the storage of pear wine. Adding 0.05% and 0.10% SO 2 reduced the browning degree of pear wine by 14.73% and 21.05%, respectively, the inhibitory effect for browning was significant, 0.10% SO 2 reduced the brightness of pear wine during storage. This result showed that GSH and SO 2 were the most effective candidate inhibitors for Dangshan pear wine browning. Novelty impact statement The addition of 0.05% GSH reduced the browning degree of pear wine by 13.82%. Adding 0.10% SO2 reduced the browning degree of pear wine by 21.05%. GSH and SO2 were the most effective inhibitors for Dangshan pear wine browning.
研究领域:
食品科学
·
植物学
✓ 已验证
产品关联
DOI
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2023
·
IF 8.2
Xiaofeng Min,Li Lu,Xuetao Xu,Yi Wen,Xi Zheng
Paeonol , as one effective tyrosinase inhibitor, had been used as food preservative and clinical medication for skin disorders. In this study, the inhibition mechanism and binding behavior of paeonol to tyrosinase and its anti-browning property were investigated using multi-spectroscopic and molecular docking methods. Activity assay and kinetic results confirmed paeonol as a reversible mixed-type tyrosinase inhibitor. Results of the mechanistic studies were clarified using fluorescence quenching , synchronous fluorescence, CD spectra and 3D fluorescence, and showed that the binding of paeonol to tyrosinase might change the chromophore microenvironment and conformation of tyrosinase to inhibit enzyme catalytic activity. Molecular docking results revealed the detailed binding between paeonol and tyrosinase. Moreover, paeonol could prevent the browning of fresh-cut apples, as well as inhibiting PPO and POD activities and increasing APX activity. All above findings established a reliable basis for the inhibitory mechanism of paeonol against tyrosinase and therefore contributed to its application in anti-browning.
研究领域:
食品科学
·
生物化学
·
药物化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
JOURNAL OF FOOD BIOCHEMISTRY
·
2021
·Vol. 45
·期 12
·e13995
·
IF 2.72
Yi-Ting Wen,Yu-Qin Liang,Wei-Ming Chai,Qi-Ming Wei,Zi-Yi Yu,Lin-Jun Wang
Tyrosinase (polyphenol oxidase) is the key enzyme of enzymatic browning in fruits and vegetables. In this research, the impact of ascorbic acid on tyrosinase and its anti-browning effect on fresh-cut Fuji apple were investigated. Ascorbic acid had a dual effect on tyrosinase with a half inhibitory concentration (IC 50 ) of 13.40 ± 0.05 µM. Fluorescence assay demonstrated that ascorbic acid interacted with tyrosinase in a dynamic contaction caused by Förster’s resonance energy transfer (FRET) and induced a conformational change of the enzyme. Thermodynamic analysis, copper interaction, and molecular docking further confirmed that ascorbic acid could chelate the copper ions located in active center and interact with amino acid residues of tyrosinase via hydrophobic interaction. In addition, ascorbic acid prevented the browning of fresh-cut apples by increasing APX activity and inhibiting PPO and POD activities which reduce the oxidation of total phenolics and flavonoids. Practical applications The present study demonstrated that ascorbic acid had a strong inhibitory activity against tyrosinase (IC 50 = 13.40 ± 0.05 µM) and anti-browning activity against fresh-cut Fuji apple. It could delay the browning degree of apple juice, increase APX activity, inhibit PPO and POD activities, and reduce the oxidation of total phenolics and flavonoids. These findings provided a basis for the feasible application of ascorbic acid on the preservation of fruits.
研究领域:
食品科学
·
植物生理学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2023
·
IF 8.8
Min He,Meiyan Fan,Wei Yang,Zhiyun Peng,Guangcheng Wang
A class of new kojic acid hybrids ( 7a-7o ) bearing a 1,2,4-triazine moiety were prepared, and their inhibitory activities and mechanism on tyrosinase were investigated. All derivatives showed good to excellent anti-tyrosinase activity with IC 50 values ranging from 0.34 ± 0.06 μM to 8.44 ± 0.73 μM. In kinetic study, compound 7m was a mixed-type inhibitor with K i and K is of 0.73 and 1.27 μM, respectively. The interaction mechanism toward tyrosinase of compound 7m was further elaborated in combination with molecular docking and various spectral techniques. The results showed that compound 7m could change the secondary structure of tyrosinase to reduce its catalytic activity. Anti-browning assays demonstrated that 7m inhibited the browning of bananas effectively during storage. What’s more, 7m was found to have low cytotoxicity in vitro . In conclusion, compound 7m has the potential to be applied as an anti-browning agent.
研究领域:
药物化学
·
生物化学
·
食品科学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2024
·
IF 7.7
Weiming Chai,Xia Yu,Yan Lin,Qiu-Han Bai,Yi-Feng Wu,Wen-Jing Wu,Hui-Ying Ou-Yang,Qiu-Xia Pan,Hui-Lin Shu
Browning caused by polyphenol oxidase (PPO) and microorganisms significantly impacts the nutritional quality of fruits and vegetables. This study identified 7-(Diethylamino) coumarin-3-carboxylic acid (7-DCCA) as an effective inhibitor of both PPO and bacteria. Enzyme assays revealed that 7-DCCA competitively inhibits PPO activity with an IC 50 value of 0.275 ± 0.002 mM. Fluorescence and molecular simulation methods demonstrated that 7-DCCA forms a complex with PPO through hydrogen bonding and hydrophobic interactions, altering the enzyme's structure and reducing its activity. Thermogravimetric and differential scanning calorimetry (DSC) assays showed that 7-DCCA stabilizes PPO, delaying its thermal decomposition. Antibacterial tests proved that 7-DCCA inhibits Staphylococcus aureus and Escherichia coli by disrupting cell membranes. Additionally, 7-DCCA suppressed PPO and peroxidase activities, delaying phenolic oxidation and preventing browning in fruits and vegetables. Cytotoxicity assays confirmed its safety, with over 85 % cell viability at concentrations up to 0.1 mM. Stability experiments verified that 7-DCCA had greatly light and thermal stability. This study highlighted 7-DCCA as a promising antibrowning agent with potential application in food preservation.
研究领域:
食品科学
·
生物化学
·
微生物学
✓ 已验证
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2022
·
IF 9.231
Yujia Xu,Dan Wang,Wenting Zhao,Yanyan Zheng,Yubin Wang,Pan Wang,Yue Ma,Xiaoyan Zhao
Ascorbic acid (AsA) is generally used as an antibrowning agent for fresh-cut potato (FCP). However, its browning inhibitory effect is temporary because of its rapid consumption during redox processes. In this study, the effect of browning inhibition in FCP slices was evaluated using low frequency ultrasound (LFU; 40 kHz, 200 W, 3 min) and AsA (0.2%, w/v) treatments alone or in combination. The results showed that LFU combined with AsA (LFU-AsA) treatment could achieve a better antibrowning effect than either treatment alone (higher L* , lower a* and Δ E* ), and there was no adverse effect on texture properties. LFU-AsA treatment not only inhibited the activity of PPO more effectively than AsA treatment, but also enhanced the antibrowning effect by retaining higher AsA content. Moreover, it also maintained membrane integrity by limiting lipid peroxidation and solute migration during storage. Overall, LFU-AsA treatment would be a promising method in food preservation industries.
研究领域:
食品科学
·
生物化学
✓ 已验证
DOI
PubMed
高影响因子
POSTHARVEST BIOLOGY AND TECHNOLOGY
·
2020
·
IF 4.303
Xueyin Ru,Ning Tao,Yanyan Feng,Qingqing Li,Qingguo Wang
Enzymatic browning is one of the essential issues affecting the quality of fresh-cut produce. In this study, we identified a novel, safe, and effective anti-browning agent, 3-mercapto-2-butanol, which can prevent fresh-cut potatoes from browning for 5 d under the concentration of 25 μL L −1 at 5 °C. The inhibitory effect of 3-mercapto-2-butanol was close to sodium bisulfite. 3-Mercapto-2-butanol was further identified as a competitive inhibitor which directly inhibited the activity of polyphenol oxidase (PPO) by enzyme kinetic analysis, and the expression levels of PPO-related genes ( POT32 and POT33 ) were decreased after 3-mercapto-2-butanol treatment. Besides, the concentration of enzymatic browning substrate tyrosine (Tyr) in the potato chips was found significantly higher in 3-mercapto-2-butanol treatment group than in the control group. We speculated that 3-mercapto-2-butanol could reduce the consumption of Tyr by inhibiting the activity of PPO. Our finding not only provided a novel and safe anti-browning agent candidate (3-mercapto-2-butanol) to efficiently solve the browning issue for fresh-cut food products, but also preliminarily revealed its mechanism in browning inhibition.
研究领域:
食品科学
·
植物生理学
✓ 已验证
DOI
高影响因子
INDUSTRIAL CROPS AND PRODUCTS
·
2024
·
IF 5.6
Weiming Chai,Tingting Shao,Shanmei Zeng,Yiwen Guo,Yifeng Wu,Wenshuang Wei,Qiuxia Pan,Xiao-Lei Xia
Longan seed tannins (LSTs) were separated and confirmed to be mixtures of procyanidins, ellagitannins, and gallotannins. Multiple spectroscopy methods and molecular simulation technique demonstrated that LSTs were competitive inhibitors of tyrosinase and formed stable complex with the enzyme. The LSTs influenced the micro-environment of amino acid residues in the catalytic center of tyrosinase by non-covalent interactions, and induced stretching of polypeptide framework and conformational change of the enzyme by altering its secondary structures, generating an intense inhibition in enzyme activity. Moreover, LSTs effectively prevented the enzymatic browning of apples by inhibiting the polyphenol oxidation, enhancing the anti-oxidation system, and preventing the lipid peroxidation of cell membrane. This study demonstrated that LSTs were quality tyrosinase inhibitors and browning resistance agents, and provided novel insights for understanding the suppressive mechanism of LSTs on tyrosinase and browning, as well as scientific evidence for their potential application as food preservative.
研究领域:
食品科学
·
植物化学
·
酶学
✓ 已验证
DOI
高影响因子
INDUSTRIAL CROPS AND PRODUCTS
·
2023
·
IF 5.9
Weiming Chai,Qiuxia Pan,Qiuhan Bai,Yifeng Wu,Wenshuang Wei,Linjun Wang,Du Zhu
Dimocarpus longan Lour. is a valuable industrial crop for its broad applications in food , traditional Chinese medicine, and other fields. In this paper, condensed tannins were isolated from the leave of D. longan Lour., and their structure, anti-tyrosinase, anti-melanogenesis, anti-browning, anti-α-glucosidase, and anti-glycation properties were methodically clarified. The joint application of matrix-assisted laser desorption/ionization time-of-flight mass spectrometry (MALDI-TOF MS), electrospray ionization time-of-flight mass spectrometer (ESI + TOF MS), and high-performance liquid chromatography-electrospray ionization-mass spectrometry (HPLC-ESI-MS) confirmed that the longan leave condensed tannins (LLCTs) were polymers of procyanidins (majority) and prodelphinidins . The polymers powerfully inhibit tyrosinase (TY) with a competitive mechanism. These compounds altered the microenvironment of the binding site through hydrophobic interaction and hydrogen bond, and caused conformational modification of the enzyme by changing the polypeptide framework and secondary structure, leading to a decrease in TY activity. Cell assays further suggested that LLCTs exhibited a strong inhibition against intracellular TY activity and melanin production, and caused apoptosis in B16F10 cells. Anti-browning studies demonstrated that LLCTs suppress the browning of fresh-cut apples. Furthermore, the LLCTs exhibited an impressive inhibition on both α-glucosidase and nonenzymatic glycation . Therefore, this study confirms the potential of LLCTs as new inhibitors of tyrosinase, melanogenesis , browning, α-glucosidase, and nonenzymatic glycation, which provided a theoretical basis for the potential utilization of these polymers in the cosmetics, pharmaceutical, and food industries.
研究领域:
植物化学
·
化妆品科学
·
食品科学
·
药理学
✓ 已验证
产品关联
DOI
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2024
·
IF 6
Junlong Mao,Huimin Sun,Longwei Cao,Ke Deng,Juan Xu,Jingjing Fu,Yuewen Chen,Huiling Xie
Dried high-moisture jujubes (moisture content ≥30%) with different degrees of moisture content were investigated for quality in the present. The quality characteristics of jujubes were analyzed by determining the texture characteristics, water distribution, flavor, enzyme activity and other indices. The results revealed that fresh jujubes subjected to rapid dehydration lost a large amount of moisture and exhibited significantly altered quality characteristics. The decrease in the moisture content led to changes in tissue interstitial space and water migration, resulting in increased hardness, springiness, gumminess, and chewiness. In addition, significant improvement in textural characteristics was noted. Meanwhile, the composition of volatile flavor components increased with decreasing moisture content, with the jujubes with 30% moisture content jujubes exhibiting more pleasant. Further, prolonged dehydration led to decrease in the activities of antioxidant enzymes in jujubes, while the anti-browning ability of jujubes was improved, and the influence of microorganisms was reduced. In conclusion, the 30% high-moisture jujubes group exhibited evident advantages in terms of textural characteristics, flavor and subsequent preservation compared to the other groups of higher-moisture jujubes. These findings would serve as a theoretical basis for the further development of high-moisture jujubes.
研究领域:
食品科学
·
农业工程
·
生物化学
✓ 已验证
产品关联
DOI
高影响因子
危险品化学品经营许可证（带存储）