TALANTA
·
2018
·
IF 4.244
Yayun Zhao,Yuhai Tang,Jun He,Yuan Xu,Ruixia Gao,Junjie Zhang,Tie Chong,Li Wang,Xiaoshuang Tang
Novel water-compatible magnetic molecularly imprinted polymers were developed. The magnetic core was firstly grafted by methyl acrylate and ethanediamine to increase the number of amino groups, which could immobilize more templates and form high-density recognition sites. Dopamine was adopted as functional monomer and crosslinker to retighten templates and prepare hydrophilic polymers. The characterization, adsorption capability, selectivity, and reusability were investigated in detail. The limit of detection and quantification of the method were 0.01 μg mL −1 and 0.038 μg mL −1 . The experimental results exhibited that the resultant nanomaterials had high crystallinity , satisfactory magnetic property, fast kinetics, favorable adsorption capacity, excellent specificity, and pleasing recovery after a mild elution. In addition, the recoveries of the proposed method at four spiked levels analysis were between 98.4% to 101.3%. The obtained imprinted nanoparticles were used as sorbents for selective separation and determination of chlorogenic acid in Honeysuckle tea.
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PubMed
高影响因子
FOOD RESEARCH INTERNATIONAL
·
2025
·
IF 8
Zihao Chen,Min Fu,Jun Chen,Guowen Zhang,Qin Geng,Xing Hu,Yihui Wang,Ti Li,Ruihong Liang,Taotao Dai
Flavonoids offer various health benefits due to their chemical properties and non-covalent interactions with food nutrients. Despite extensive research on flavonoid-protein interactions, the effects of flavonoid glycosides on pea protein (PP) remained unclear. This study explored the non-covalent interactions of luteolin (Lu), isoorientin (Iso), and cynaroside (Cyn) with PP using molecular docking and multi-spectral techniques. Results showed that Lu interacted with PP mainly through hydrophobic forces, while Iso and Cyn interacted predominantly via hydrogen bonding. At 298 K, the binding affinity of flavonoids to PP was ranked as Lu (16.98 × 10 4 M −1 ) > Iso (7.41 × 10 4 M −1 ) > Cyn (6.31 × 10 4 M −1 ). Circular dichroism analysis showed that flavonoid glycosides loosened the protein structure by inducing a change in the secondary structure of PP from an α-helix to a random coil. This resulted in improved foaming, emulsification, and antioxidant properties of PP. This study provided insights into flavonoid-protein interactions and their potential applications in functional protein foods.
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PubMed
高影响因子
MOLECULES
·
2024
·Vol. 29
·期 13
·3133
·
IF 4.2
Qimei Wu,Jinfen Zheng,Yan Yu,Zhirong Li,Ying Li,Chengfeng Hu,Yaping Zhou,Rongxiang Chen
Vitex negundohas strong antioxidant activity, but its primary antioxidant components are not clear. In this study, the antioxidant components were screened by offline two-dimensional liquid chromatography coupled with electrochemical detection (2D-LC-ECD) and subsequently assessed using liquid chromatography-tandem mass spectrometry (LC-MS/MS) identification, radical scavenging capacity, and molecular docking. Various fractions were isolated fromVitex negundoleaves, and 39 antioxidant components were screened and identified. All of the fractions containing the antioxidant components exhibited certain antioxidant activity. Correlation analysis revealed a strong correlation between the response of LC-ECD and the in vitro antioxidant activity of the fractions. Molecular docking demonstrated that components with high response to LC-ECD exhibited robust interaction with antioxidant-related target proteins. The main antioxidant components ofVitex negundoleaves were isoorientin, chlorogenic acid, agnuside, cynaroside, and scutellarin. The 2D-LC-ECD combined with LC-MS/MS was rapid and effective in screening the antioxidant components inVitex negundoleaves and could also provide technical support for the discovery of antioxidant components with different polarities and contents in other medicinal and edible plants.
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JOURNAL OF PHARMACEUTICAL AND BIOMEDICAL ANALYSIS
·
2017
·
IF 3.255
Yang Huang,Ying Feng,Guangyun Tang,Minyi Li,Tingting Zhang,Marianne Fillet,Jacques Crommen,Zhengjin Jiang
Flavonoids from plants always show a wide range of biological activities. In the present study, a rapid and highly efficient supercritical fluid chromatography (SFC) method was developed for the separation of 12 flavonoids. After careful optimization, the 12 flavonoids were baseline separated on a ZORBAX RX-SIL column using gradient elution. A 0.1% phosphoric acid solution in methanol was found to be the most suitable polar mobile phase component for the separation of flavonoids. From the viewpoint of retention and resolution, a backpressure of 200 bar and a temperature of 40 °C were shown to give the best results. Compared with a previously developed reverse phase liquid chromatography method, the SFC method could provide flavonoid separations that were about three times faster, while maintaining good peak shape and comparable peak efficiency. This SFC method was validated and applied to the analysis of five flavonoids (kaempferol, luteolin, quercetin, luteoloside, buddleoside) present in Chrysanthemum morifolium Ramat. from different cultivars (Chuju, Gongju, Hangju, Boju). The results indicated a good repeatability and sensitivity for the quantification of the five analytes with RSDs for overall precision lower than 3%. The limits of detection ranged from 0.73 to 2.34 μg/mL, while the limits of quantification were between 2.19 and 5.86 μg/mL. The method showed that SFC could be employed as a useful tool for the quality assessment of Traditional Chinese medicines (TCMs) containing flavonoids as active components.
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高影响因子
BIOCHEMICAL AND BIOPHYSICAL RESEARCH COMMUNICATIONS
·
2017
·
IF 2.466
Menglu Zhou,Shuying Shen,Xin Zhao,Xingguo Gong
Autophagy has attracted a great deal of interest in tumour therapy research in recent years. However, the anticancer effect of luteoloside, a naturally occurring flavonoid isolated from the medicinal plant Gentiana macrophylla, on autophagy remains poorly understood in human lung cells. In the present study, we have investigated the anticancer effects of luteoloside on non-small cell lung cancer (NSCLC) cells and demonstrated that luteoloside effectively inhibited cancer cell proliferation , inducing G 0 /G 1 phase arrest associated with reduced expression of CyclinE, CyclinD1 and CDK4; we further found that treatment with luteoloside did not strongly result in apoptotic cell death in NSCLC (A549 and H292) cells. Interestingly, luteoloside induced autophagy in lung cancer cells, which was correlated with the formation of autophagic vacuoles, breakdown of p62, and the overexpression of Beclin-1 and LC3-II, but not in a human bronchial epithelial cell line (BEAS-2B). Notably, pretreatment of cancer cells with 3-MA, an autophagy inhibitor, protected against autophagy and promoted cell viability but not apoptosis. To further clarify whether luteoloside-induced autophagy depended on the PI3K/AKT/mTOR/p70S6K signalling pathway , a major autophagy-suppressive cascade, cells were treated with a combination of AKT inhibitor (LY294002) and mTOR inhibitor (Rap). These results demonstrated that luteoloside induced autophagy in lung cancer cell lines by inhibiting the pathway at p -Akt (Ser473), p -mTOR and p-p70S6K (Thr389). Moreover, we observed that luteoloside-induced cell autophagy was correlated with production of reactive oxygen species (ROS). NAC-mediated protection against ROS clearly implicated ROS in the activation of autophagy and cell death. In addition, the results showed that ROS served as an upstream effector of the PI3K/AKT/mTOR/p70S6K pathway. Taken together, the present study provides new insights into the molecular mechanisms underlying luteoloside-mediated cell death in NSCLC cells and supports luteoloside as a potential anti-cancer agent for targeting NSCLC through the induction of autophagy, inhibition of proliferation and PI3K/AKT/mTOR/p70S6K signalling.
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高影响因子
FOOD CHEMISTRY
·
2024
·
IF 8.5
Yi-Long Ma,Zhi Li,Zheng-Fang Wu,Qian-Lan Wu,Xin Guo,Ya-Fang Shang,Kiran Thakur,Zhao-Jun Wei
The main bioavailable phenolics from of Gongju (GJ) and their mechanism for hepato-protection remain unclear. To select the GJ phenolics with high bioavailability, chrysanthemum digestion and Caco-2 cells were used and their hepato-protective potential were examined by using AML-12 cells. The digestive recovery and small intestinal transit rate of the main phenolic compounds ranged from 28.52 to 69.53% and 6.57% ∼ 15.50%, respectively. Among them, chlorogenic acid , 3,5-dicaffeoylquinic acid, and 1,5-dicaffeoylquinic acid, showed higher small intestinal transit rates and digestive recoveries. Furthermore, we found that by increasing intracellular Catalase (CAT) and Superoxide dismutase (SOD) viability and lowering Malondialdehyde (MDA) level ( P < 0.05 ), 3,5-dicaffeoylquinic acid significantly mitigated the oxidative damage of AML-12 liver cells more than the other two phenolics. Our results demonstrated that 3,5-dicaffeoylquninic acid was the primary phenolic compounds in GJ that effectively reduced liver damage, providing a theoretical basis for the development of GJ as a potentially useful resource for hepatoprotective diet.
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高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2024
·
IF 6
Zihao Chen,Min Fu,Jun Chen,Guowen Zhang,Ti Li,Qin Geng,Taotao Dai
Molecular docking simulations and multispectral approaches were used to study the non-covalent interactions between β-lactoglobulin (β-LG) and chosen luteolin (Lu), isoorientin (Iso), and cynaroside (Cyn). The fluorescence quenching results demonstrated that Lu, Iso, and Cyn spontaneously formed stable complexes with β-LG through static quenching. Thermodynamic parameters and molecular docking simulations demonstrated that hydrogen bonds were the primary forces driving the interactions between the protein and flavonoids. The binding constants followed the order: β-LG-Lu (2.87 × 10⁴ L/mol) > β-LG-Iso (1.83 × 10⁴ L/mol) > β-LG-Cyn (1.52 × 10⁴ L/mol). Additionally, the C-glycosylated flavonoid (Iso) showed a higher propensity to form hydrogen bonds with β-LG compared to the O-glycosylated flavonoid (Cyn). The results of circular dichroism indicated that the β-LG structure became looser with the introduction of Lu, Iso, and Cyn. Furthermore, the assembly of β-LG-flavonoid complexes decreased the surface hydrophobicity and oil-water interfacial tension of β-LG, improved its foaming and emulsifying capabilities, and protected the antioxidant properties of the flavonoids to a certain extent. This study investigated the interaction mechanisms between flavonoids with different glycosyl types and β-LG, providing insights for the incorporation of suitable flavonoids into dairy products, and offering theoretical perspectives on preserving the antioxidant properties of flavonoids.
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Foods
·
2024
·Vol. 13
·期 5
·753
·
IF 4.7
Xiaomei Wen,Shanjie Han,Jiahui Wang,Yanxia Zhang,Lining Tan,Chen Chen,Baoyu Han,Mengxin Wang
The storage period of tea is a major factor affecting tea quality. However, the effect of storage years on the non-volatile major functional components and quality of green tea remains largely unknown. In this study, a comparative analysis of organic green teas with varying storage years (1–16 years) was conducted by quantifying 47 functional components, using electronic tongue and chromatic aberration technology, alongside an evaluation of antioxidative capacity. The results indicated a significant negative correlation between the storage years and levels of tea polyphenols, total amino acids, soluble sugars, two phenolic acids, four flavonols, three tea pigments, umami amino acids, and sweet amino acids. The multivariate statistical analysis revealed that 10 functional components were identified as effective in distinguishing organic green teas with different storage years. Electronic tongue technology categorized organic green teas with different storage years into three classes. The backpropagation neural network (BPNN) analysis demonstrated that the classification predictive ability of the model based on the electronic tongue was superior to the one based on color difference values and 10 functional components. The combined analysis of antioxidative activity and functional components suggested that organic green teas with shorter storage periods exhibited stronger abilities to suppress superoxide anion radicals and hydroxyl radicals and reduce iron ions due to the higher content of eight components. Long-term-stored organic green teas, with a higher content of substances like L-serine and theabrownins, demonstrated stronger antioxidative capabilities in clearing both lipid-soluble and water-soluble free radicals. Therefore, this study provided a theoretical basis for the quality assessment of green tea and prediction of green tea storage periods.
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高影响因子
FOOD RESEARCH INTERNATIONAL
·
2025
·
IF 8
Changting Yin,Shanjie Han,Xiaoguo Fang,Chunfeng Jin,Baoyu Han,Mengxin Wang
Xiaoqinggan black tea is made by filling black tea into fresh citrus peel with the pulp removed, followed by sunlighting and low-temperature roasting. However, existing studies have not yet systematically analyzed the chemical basis of flavor characteristics and in vitro antioxidant activity of Xiaoqinggan black tea. In this study, a systematically analysis of Xiaoqinggan black tea, including its raw materials (black tea and citrus peel) and constituent parts (tea core and outer peel), were conducted by quantifying the functional components through high performance liquid chromatography (HPLC) and chemometrics, in combination with the electronic tongue and colorimetry assays. Additionally, the in vitro antioxidant activity of Xiaoqinggan black tea and its related samples was also evaluated through five different assays. The multivariate analysis revealed that 30 differential compounds were identified, demonstrating their key role in distinguishing the five sample groups. Notably, three polyphenols (catechin gallate, taxifolin, kaempferol), six amino acids (L-theanine, L-tyrosine, L-valine, L-methionine, L-leucine, l -lysine), and total free amino acids served as the dominant factors in unique flavor of Xiaoqinggan black tea through the correlation analysis of electronic tongue and differential compounds. Chromatic aberration analysis revealed that the tea infusion of Xiaoqinggan black tea was more vividly red and bright, and it exhibited a more intense flavor. The combined analysis of antioxidative activity and functional compounds suggested polyphenols were the main contributors to the high total antioxidant activity of Xiaoqinggan black tea. In conclusion, polyphenols and amino acids constituted the unique flavor and chromatic characteristics of Xiaoqinggan black tea, and provided an important chemical basis for its antioxidant activity. This study provides insights for improving tea processing and product quality, making it relevant to both the tea industry and scientific research.
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高影响因子
INTERNATIONAL JOURNAL OF FOOD PROPERTIES
·
2024
·
IF 3.1
Qi-Ju Shao,Yan Wang,Xi-Jin Yang,Ke Su,Jin-Fen Zheng,Li Yang,En-Die Zhou,Xiao-Yan Yuan,Rong-Xiang Chen
Gnaphalium affine is a plant with various active properties and has been approved for use as a traditional medicine and food ingredient. In this study, liquid chromatography with electrochemical detection was utilized to separate the antioxidant compounds of G. affine, in conjunction with liquid chromatography-triple quadrupole mass spectrometry for identification. The in vitro antioxidant activity of G. affine was evaluated using DPPH and ABTS radical scavenging capacity assays, as well as the ferric reducing antioxidant power assay. The results showed that a total of 25 antioxidant compounds were screened and identified, among which 14 compounds were quantitatively analyzed. G. affine was found to be rich in phenolic substances, with the total phenolic content ranging from 14.62 to 59.30 mg GAE/g DW, which exhibited high antioxidant potential. The antioxidant activities showed a strong positive correlation with the total phenolic content (r > 0.9). The predominant phenolic compounds in G. affine were 5-O-caffeoylquinic acid, 3-O-caffeoylquinic acid, ferulic acid, luteolin-7-O-glucoside, 3,5-O-dicaffeoylquinic acid, 1,5-O-dicaffeoylquinic acid, and luteolin, with 3,5-O-dicaffeoylquinic acid and 1,5-O-dicaffeoylquinic acid exhibiting the highest levels. Statistical analysis indicated that monosubstituted caffeoylquinic acids, disubstituted caffeoylquinic acids, and luteolin derivatives strongly correlated with the antioxidant potential. This study identified and quantified the major chemical constituents responsible for the antioxidant properties of G. affine, demonstrating its potential as a natural source of antioxidants for the use in foods, pharmaceuticals, and health products.
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危险品化学品经营许可证（带存储）