Journal of Advanced Research
·
2025
·
IF 13
Jing Huang,Yue Qin,Haiyu Chen,Fangkun Liu
Introduction Snakebites, one of the world’s deadliest neglected tropical diseases, predominantly affect impoverished rural communities in tropical and subtropical regions. The clinical management of snakebite envenomation currently relies heavily on antivenom serum, which is often inaccessible and expensive in these areas. Thus, effective and cost-efficient therapies for treating snakebite envenomation are urgently needed. Pimpinella diversifolia DC, a herb widely distributed across Asia, has long been used in traditional medicine for the treatment of snake venom poisoning. Objectives To investigate the efficacy of P. diversifolia in counteracting venom-induced lethality caused by various neurotoxic venoms in mouse models and in vitro experiments. Methods The protective effects of P. diversifolia against various neurotoxic venoms were evaluated in C57BL/6 mice by intraperitoneal administration of the aqueous extract immediately after injection of snake venom. The primary components of P. diversifolia were identified using liquid chromatography-mass spectrometry, and the compounds were subsequently assessed for their ability to protect against neurotoxicity. Additionally, the neurotoxic effects of Bungarus multicinctus venom and efficacy of the drug against venom-induced neurotoxicity were examined in chick biventer cervicis (BC) and mouse phrenic nerve-diaphragm (PND) preparations. Results P. diversifolia partially prevented lethality in some of the mice injected with various snake venoms. Adenosine, one of the most abundant compounds in the extract, significantly prevented lethality in mice caused by B. multicinctus venom, with 100% survival observed within 48 h. Adenosine markedly attenuated the neurotoxic effects of B. multicinctus venom in BC and PND preparations, and prevented the inhibition of muscular contractions induced by exogenous acetylcholine and carbamylcholine. Conclusion Adenosine may have a protective role against B. multicinctus venom-induced neurotoxicity in preclinical models, warranting further investigation into its mechanisms and clinical applicability.
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Food Chemistry-X
·
2023
·
IF 6.1
Dongsheng Hu,Xiaogang Liu,Yuyue Qin,Jiatong Yan,Rongmei Li,Qiliang Yang
This study evaluated the effects of hot air drying (HAD), microwave drying (MD), vacuum drying (VD), sun drying (SD) and vacuum freeze drying (VFD) on the physical properties, bioactive components, antioxidant capacity, volatile components and industrial application of coffee peel. The results showed VFD could retain the appearance color, total phenolics (19.49 mg GAE/g DW), total flavonoids (9.65 mg CE/g DW), caffeine (3.15 mg/g DW), trigonelline (2.71 mg/g DW), and antioxidant capacities of fresh sample to the greatest extent, but its operating cost was significantly higher than other treatments and total volatile components were in the minimum levels. HAD and SD exhibited the highest loss rates of total phenols and antioxidant capacities, exceeding 50%. MD offered the lowest operating cost, superior retention of bioactive components, and the richest variety and quantity of volatile compounds. Therefore, it is recommended to use MD to dehydrate the coffee peel in actual production.
✓ 已验证
产品关联
DOI
PubMed
高影响因子
JOURNAL OF FOOD SCIENCE
·
2024
·Vol. 89
·期 2
·834-850
·
IF 3.2
Jun Wang,Bocheng Wei,Jing Xu,Han Jiang,Yifei Xu,Chuyan Wang
Lactic acid fermentation is an effective method for improving the quality of black chokeberry. This study aimed to investigate the influence of lactic acid bacteria on the phenolic profile, antioxidant activities, and volatiles of black chokeberry juice. Initially, 10 7 cfu/mL of Lactiplantibacillus plantarum , Lactobacillus acidophilus , and Lacticaseibacillus rhamnosus were inoculated into pasteurized black chokeberry juice and fermented for 48 h at 37°C. All these strains enhanced the total phenolic and total flavonoid contents, with La. acidophilus showing the highest total phenolic (1683.64 mg/L) and total flavonoid (659.27 mg/L) contents. Phenolic acids, flavonoids, and anthocyanins were identified using ultrahigh-performance liquid chromatography–tandem mass spectrometry. The prevalent phenolic acid, flavonoid, and anthocyanin in the lactic-acid-fermented black chokeberry juice were cinnamic acid, rutin, and cyanidin-3- O -rutinoside, respectively. Furthermore, following fermentation, the DPPH and ABTS scavenging capacity, as well as the reducing power capacity, increased from 59.98% to 92.70%, 83.06% to 94.95%, and 1.24 to 1.82, respectively. Pearson's correlation analysis revealed that the transformation of phenolic acids, flavonoids, and anthocyanins probably contributed to enhancing antioxidant activities and color conversation in black chokeberry juice. A total of 40 volatiles were detected in the fermented black chokeberry juice by gas chromatography–ion mobility spectrometry. The off-flavor odors, such as 1-penten-3-one and propanal in the black chokeberry juice, were weakened after fermentation. The content of 2-pentanone significantly increased in all fermented juice, imparting an ethereal flavor. Hence, lactic acid fermentation can effectively enhance black chokeberry products' flavor and prebiotic value, offering valuable insights into their production. Practical Application The application of lactic acid bacteria in black chokeberry juice not only enhances its flavor but also improves its health benefits. This study has expanded the range of black chokeberry products and offers a new perspective for the development of the black chokeberry industry.
✓ 已验证
产品关联
DOI
PubMed
高影响因子
JOURNAL OF FOOD ENGINEERING
·
2024
·
IF 5.3
Lang-Hong Wang,Bing Yan,Danli Tang,Zhong Han,Jian Li,Xin-An Zeng
The soaking plum wine production is a time-intensive process that relies on the effective extraction of flavor compounds, colorants, and aromas from green plums during soaking. In this study, we explored the application of pulsed electric field (PEF) pretreatment as a novel approach to improve the quality and shorten the production cycle of plum wine. The optimization of PEF pretreatment parameters (4 kV/cm, a pulse count of 5000, a pulse width of 10 μs, and a pulse frequency of 80 Hz) was conducted based on the disintegration index Z-value of green plum cells. Results revealed that PEF pretreatment positively influenced several key parameters by facilitating the dissolution of organic acids, phenolic compounds and aroma profile, which contribute to color and flavor in plum wine. The study highlights the potential of PEF as a valuable tool in soaking plum wine, for enhancing the efficiency and quality of fruit wine production.
✓ 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）