BMC Complementary Medicine and Therapies
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2025
·Vol. 25
·期 1
·1-13
·
IF 3.4
Yang Tian,Yan YiFan,Xu YiYing,Chen YiLong,Zhi DaLong,Zhang Yan,Xiao ChaoNi
Background Loquat (Eriobotrya japonica Lindl.) fruit has been used as a heath food and folk medicine for preventing and treating the respiratory tract inflammation diseases, however, the active compounds responsible for anti-inflammation effects remain unclear.Methods Cysteinyl leukotriene receptor-1 (CysLTR1) has become an important target protein for developing therapeutics to manage the inflammation-associated diseases. Herein, a rapid approach was established by immobilizing CysLTR1 onto microspheres for the column packing, and it was applied in screening the active compounds from Loquat fruit.Results The screened compounds targeting CysLTR1 were identified as corosolic acid, ursolic acid and oleanolic acid in combination with Mass Spectrum. The high-dose combination of the three ones exhibited the stronger anti-inflammatory activity than triterpene acid alone and the Loquat extract, which can significantly decrease the counts of inflammatory cells and inhibit the production of pro-inflammatory mediators as well as increase the secretion of anti-inflammatory mediator in the LPS-inflamed mice. It was proved that three triterpene acids exhibited anti-inflammatory activities by the attenuation of CysLTR1 expression.Conclusion sOur results indicated that CysLTR1-immobilized column was a rapid and effective tool to seek out the target-specific components from herbal extract, and the screened triterpene acids could serve as alternative anti-inflammatory agents to Loquat fruit.
研究领域:
药理学
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植物化学
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分子生物学
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产品关联
DOI
PubMed
高影响因子
Food Chemistry-X
·
2023
·
IF 6.1
Xinya Liu,Liqin Song,Baogui Xue,Zhuoheng Chi,Yuan Wang,Songqin Wen,Wenjuan Lv,Qiankun Hu,Qigao Guo,Shuming Wang,Di Wu,Guolu Liang,Danlong Jing
Triploid loquats are divided into yellow- and white-fleshed cultivars. To better understand taste variations in triploid loquat fruits, we used a UPLC-ESI-QTRAP-MS/MS-based widely targeted metabolomic analysis to examine the metabolic composition of two different color fleshed triploid loquats with a sample size of 54 and external validation method within a confidence level of P ＜0.05. We identified key flavor-related differentially accumulated metabolites using the variable importance in projection (VIP) value (VIP ≥ 1.0) and fold change ≥ 2 or ≤ 0.5. Furthermore, the results of the HPLC analysis showed that white-fleshed loquats had a low malic acid content. We also performed the UPLC-MS/MS system to investigate the carotenoids contents and lipidome in four triploid cultivars. In the fruits of white-fleshed varieties, the carotenoids contents were significantly downregulated, but the contents of most glycerolphospholipids were increased. Our results reveal the metabolomic changes between the yellow- and white-fleshed cultivars.
研究领域:
园艺学
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代谢组学
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植物生物化学
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产品关联
DOI
PubMed
高影响因子
MICROCHEMICAL JOURNAL
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2025
·
IF 5.1
Shu-zhen Xiao,Jie Wang,Jia Liu,Yin Wu,Chang-Zhao Wang,Zhong-ping Yin,Xin-chen Shangguan,Da-yong Peng
A novel fluorescent labeling reagent 4-(2-(9-ethyl-9H-carbazol-3-yl)-1H-phenanthro[9,10-d] imidazol-1-yl) butyl-4-methylbenzene sulfonate (CPIOTs) was designed, synthesized and applied in this study for the determination of triterpene acids using high-performance liquid chromatography with a fluorescence detector (HPLC-FLD). The derivatives of CPIOTs demonstrated exceptional stability and fluorescence properties, with maximum excitation and emission wavelengths at 311 nm and 398 nm, respectively. Calibration curves under optimized conditions displayed outstanding linear responses, as evidenced by correlation coefficients (R 2 ) exceeding0.9996. The detection and quantification limits were in the range of 0.098–0.160 ng/ml and 0.354–0.528 ng/ml, respectively. Therefore, CPIOTs proved to be a successful tool for detecting trace levels of oleanolic acid (OA) and ursolic acid (UA) in loquat leaves samples.
研究领域:
植物化学
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分析化学
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DOI
高影响因子
Foods
·
2024
·Vol. 13
·期 20
·3295
·
IF 4.7
Kok Bing Tan,Meixia Zheng,Junyan Lin,Yujing Zhu,Guowu Zhan,Jianfu Chen
Loquat leaf extract (LLE) was added to guar gum and pullulan as an environmentally friendly packaging film (GPE) to preserve Chinese water chestnuts (CWCs). The effect of the amount of LLE on the guar gum/pullulan composite film was investigated. The optimal amount of LLE was 4% (GPE4), with lower water vapor permeability (WVP) and greater mechanical strength, antioxidant, and comparable antibacterial performance than many pullulan-based films. Upon packing the CWCs for 4 days, the weight loss rate of GPE4 was only 1.80 ± 0.05%. For GPE4, the POD activity, the soluble solid content, and the vitamin C (Vc) content of the CWCs were 21.61%, 36.16%, and 26.22% higher than those of the control sample, respectively. More importantly, GPE4 was effective in preserving the quality of CWCs after 4 days of storage, better or at least comparable to non-biodegradable plastic wrapping (PE). Therefore, it can be concluded that GPE films hold significant promise as a sustainable alternative packaging material for preserving fruit-based foods like CWCs, potentially replacing PE in the future.
研究领域:
食品科学
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包装工程
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植物化学
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产品关联
DOI
PubMed
高影响因子
Foods
·
2024
·Vol. 13
·期 2
·340
·
IF 4.7
Mingfeng Qiao,Huan Xiong,Xuemei Cai,Yuqin Jiang,Xinxin Zhao,Baohe Miao
HighlightsWhat are the main findings?The color, energy, and texture properties of loquat jam changed with the prolongation of cooking time.The changes in the content of free amino acids, organic acids and volatile flavor substances with the cooking time caused variation in the olfactory and gustatory senses of loquat jam.There was a significant difference in the E-nose and E-tongue results of loquat jam cooked for 100 min and 120 min.What is the implication of the main finding?Heating and the resulting intramolecular interactions caused changes in the physicochemical parameters of loquat jam.Free amino acids, organic acids, and volatile substances contributed significantly to the flavor composition of loquat jam.When the cooking time reached 120 min, the olfactory and gustatory senses of loquat jam underwent significant changes.AbstractThe study compared and analyzed the quality of loquat jam with different cooking times through physicochemical parameters, headspace-gas chromatography-ion migration spectroscopy (HS-GC-IMS) and intelligent senses. The results showed that with the prolongation of the cooking time, the color of loquat jam slowly deepened, the energy significantly increased, the adhesiveness, gumminess, hardness and chewiness enhanced, the free amino acid content increased from 22.40 to 65.18 mg/g. The organic acid content increased from 1.64 to 9.82 mg/g. Forty-seven volatile flavor compounds were identified in five types of loquat jam using HS-GC-IMS, among which the relative content of aldehydes was sharply higher than that of other chemical substances, playing an important role in the flavor formation of loquat jam. LJ0, LJ1 and LJ2 had higher aldehyde content, followed by LJ3 and LJ4 had the lowest aldehyde content. The orthogonal partial least squares-discriminant analysis (OPLS-DA) screened 15 marker compounds that could distinguish five types of loquat jam. The E-nose results showed a significant difference in olfactory sense between loquat jam cooked for 100 and 120 min. The E-tongue results corroborated the results of free amino acids (FAAs) and organic acids, indicating that the gustatory sense of loquat jam changed significantly when the cooking time reached 120 min. The results provided a basis for further research on the relationship between the cooking process and quality characteristics of loquat jam.Keywords:loquat jam;cooking time;physicochemical parameters;GC-IMS;intelligent senses
研究领域:
食品科学
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分析化学
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产品关联
DOI
PubMed
高影响因子
APPLIED MICROBIOLOGY AND BIOTECHNOLOGY
·
2023
·Vol. 107
·期 5
·1551-1562
·
IF 5
Ye Jianbin,Li Jianqing,Wang Qiuhui,Wang Xiangjiang,Wang Shouan,Wang Honglin,Xu Jia
Abstract
In this study, loquat extract was selected as a promising substrate for bacterial cellulose (BC) production. A new BC-producing bacterial strain was isolated from residual loquat and identified as Komagataeibacter rhaeticus . BC production with different carbon sources and with loquat extract was investigated. Among all tested carbon sources, glucose was demonstrated to be the best substrate for BC production by K. rhaeticus , with up to 7.89 g/L dry BC obtained under the optimal initial pH (5.5) and temperature (28 °C) with 10 days of fermentation. The total sugar and individual sugars were investigated in different loquat extracts, in which fructose, glucose, and sucrose were the three main sugars. When loquat extract was prepared with a solid‒liquid (S-L) ratio of 2:1, the concentrations of glucose, fructose, and sucrose were 7.91 g/L, 9.31 g/L, and 2.84 g/L, respectively. The BC production obtained from loquat extract was higher than that of other carbon sources except glucose, and 6.69 g/L dry BC was obtained from loquat extract with an S-L ratio of 2:1. After BC production, all sugars substantially decreased, with the utilization of glucose, fructose, and sucrose reaching 93.9%, 87.9%, and 100%, respectively. These results suggested that the different sugars in loquat extract were all carbon sources participating in BC production by K. rhaeticus . Structural and physicochemical properties were investigated by SEM, TGA, XRD, and FT-IR spectroscopy. The results showed that the structural, chemical group, and water holding capacity of BC obtained from loquat extract were similar to those of BC obtained from glucose, but the crystallinity and thermal stability of BC were higher than those of BC from mannose and lactose but lower than those of BC from glucose and fructose. Key points A new BC-producing strain was isolated and identified as Komagataeibacter rhaeticus.
Loquat extract is an alternative substrate for BC production.
The BC obtained from loquat extract owns advanced physicochemical properties . Graphical Abstract
研究领域:
微生物学
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生物技术
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食品科学
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产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
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2020
·
IF 6.306
Li Wang,Shuang Shao,Million Paulos Madebo,Yuanyuan Hou,Yonghua Zheng,Peng Jin
Effect of nano-SiO 2 packing on postharvest quality and antioxidant capacity of two different loquat cultivars (white-flesh ‘Qingzhong’ and red-flesh ‘Dawuxing’) were determined. Results showed that nano-SiO 2 packing significantly inhibited internal browning, retarded the decline of total soluble solids, titratable acidity, ascorbic acid content and extractable juice in both cultivars. Decay index of nano-SiO 2 packing in ‘Dawuxing’ and ‘Qingzhong’ was 53.25% and 42.84% lower than control after the day 12, respectively. Meanwhile, nano-SiO 2 packing enhanced the contents of individual phenolic compounds and soluble sugar compounds, induced higher superoxide dismutase and catalase activities, which contributed to improving 1,1-diphenyl-2-picrylhydrazyl and hydroxyl radical scavenging capacity. Furthermore, the contents of total soluble solids, ascorbic acid and soluble sugar were higher in ‘Qingzhong’ than those in ‘Dawuxing’, which dedicated to better quality. These results indicated that nano-SiO 2 packing was a promising approach in inhibiting decay, maintaining quality and expanding shelf life of loquats.
研究领域:
植物学
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食品科学
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园艺学
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产品关联
DOI
PubMed
高影响因子
Foods
·
2022
·Vol. 11
·期 17
·2563
·
IF 5.561
Yanwei Xue,Fei Wang,Chunhua Zhou
The aim of this paper was to study the optimal extraction process of total triterpenes from loquat peel and pulp assisted by ultrasound. The effects of solid–liquid ratio, ethanol concentration, ultrasonic time, ultrasonic power, and ultrasonic temperature on the yield of triterpenoid acid in loquat were investigated by single-factor and response surface methodology. FRAP (Ferric ion reducing antioxidant power) method, ABTS (2,2′-Azino-bis(3-ethylbenzthiazoline-6-sulfonic acid)) method, and DPPH (1,1-Diphenyl-2-picrylhydrazyl) method were used to determine the antioxidant capacity of peel and pulp at different stages. LC-MS (Liquid Chromatograph Mass Spectrometer) was used to qualitatively analyze different tissues of loquat. The optimal extraction conditions were as follows: ethanol concentration 71%, ultrasonic time 45 min, ultrasonic power 160 W, solid–liquid ratio 1:10, and ultrasonic temperature 30 °C. The total triterpenoid content of loquat peel was 13.92 ± 0.20 mg/g. The optimal extraction conditions were ethanol concentration 85%, ultrasonic time 51 min, ultrasonic power 160 W, solid–liquid ratio 1:8, and ultrasonic temperature 43 °C. The total triterpenoid content of loquat pulp was 11.69 ± 0.25 mg/g. The contents of triterpenes and antioxidant capacity in the peel and pulp of loquat at the three stages were the highest in the fruit ripening stage (S3). LC-MS analysis showed that most of the triterpenes belonged to ursolic acid derivatives and oleanolic acid derivatives, which laid the foundation for further utilization and development of loquat peel and pulp.Keywords:loquat;ultrasonic extraction terpene;response surface;antioxidant;LC-MS
研究领域:
食品科学
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药理学
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分析化学
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产品关联
DOI
PubMed
高影响因子
BIOCHIMICA ET BIOPHYSICA ACTA-MOLECULAR BASIS OF DISEASE
·
2024
·
IF 4.2
Jia-Qi Huang,Li Zhang,Fan Wu,Jing Tan,Ping Wen,Wei Xu,Hong-Liang Li
As a native bee species, the eastern honeybee ( Apis cerana ) plays an essential role in pollinating loquat flowers, which bloom in early winter in China. This pollination behavior is closely related to A. cerana 's ability to adapt to low temperatures, which depends on the functionality of its chemoreceptive system. Transcriptome analysis revealed a significant upregulation of the A. cerana chemosensory protein 1 (CSP1) gene at low temperatures. Fluorescence competitive binding experiments indicated that nine chemical volatiles from loquat flowers exhibited a stronger binding affinity to CSP1 than to odorant binding protein 2 (OBP2). Thermodynamic analysis revealed that CSP1's binding affinity increases at low temperatures, with a static binding mechanism largely influenced by the specific volatile molecule rather than the type of olfactory soluble protein. Molecular docking and site-directed mutagenesis confirmed that F44 residue may play a key role in CSP1's binding to three primary volatile compounds. In summary, the present study identified a dual sensing mechanism in which low temperatures upregulated the expression of CSP1 and enhanced the binding affinity of CSP1 to loquat flower volatiles. These findings not only clarify A. cerana 's chemoreceptive mechanism toward loquat flower volatiles in pollination but also provide a theoretical basis for further exploring ecological adaptations between native bees and early-winter flowering plants.
研究领域:
昆虫学
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分子生物学
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生态学
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DOI
PubMed
高影响因子
PLANT PHYSIOLOGY AND BIOCHEMISTRY
·
2025
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IF 5.7
Jiafei Qian,Chuanhong Ren,Fan Wang,Yunlin Cao,Yan Guo,Xiaoyong Zhao,Yilong Liu,Changqing Zhu,Xiaoying Li,Hongxia Xu,Junwei Chen,Kunsong Chen,Xian Li
Flavonol glycosides are secondary metabolites important for plant development and stress defense such as UV-B irradiation. UDP-glycosyltransferase (UGT) is the last enzyme step that catalyzes flavonol glycosides biosynthesis. Eriobotrya japonica is abundant in flavonol glycosides, but UGTs responsible for accumulation of flavonol glycosides remain unknown. Here, 13 flavonol glycosides including monoglycosides and diglycosides were characterized in different tissues of loquat by LC-MS/MS. UV-B irradiation significantly increased the accumulation of four quercetin glycosides and two kaempferol glycosides in loquat fruit. Based on UGT gene family analysis, transcriptome analysis, enzyme assays of recombinant proteins as well as transient overexpression assays in Nicotiana benthamiana , three UGTs were identified, i.e. EjUGT78T4 as flavonol 3- O -galactosyltransferase, EjUGT78S3 as flavonol 3- O -glucosyltransferase, and EjUGT91AK7 as flavonol 1→6 rhamnosyltransferase. This work elucidates the formation of flavonol glycosides in loquat through UGT-mediated glycosylation.
研究领域:
植物学
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分子生物学
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代谢组学
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产品关联
DOI
PubMed
高影响因子
BIOLOGICAL CONTROL
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2020
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IF 2.754
Huihui Yang,Ling Wang,Shengjie Li,Xingbiao Gao,Ningning Wu,Yifan Zhao,Weihong Sun
In the present study, the biocontrol efficacy of Metschnikowia pulcherrima E1 against grey spot rot ( Pestalotiopsis vismiae ) on loquat fruits was assessed and along with potential mechanisms of action. Results indicated that decay incidence and lesion diameter were both significantly reduced by treatment of fruits with the yeast, M. pulcherrima E1. M. pulcherrima E1 quickly colonized wounds in loquat fruit stored at either 20 °C or 4 °C. Scanning electron microscopy revealed that the yeast formed a biofilm on the wound surface in loquat fruit which inhibited the invasion of pathogenic fungi. M. pulcherrima E1 also competed with the pathogen for nutrients (iron) and space. Results of dual-culture petri dish assay indicated that M. pulcherrima E1 produces volatile antifungal compounds that inhibit the growth of P. vismiae. SPME-GC–MS analysis revealed that 3-methyl-1-butanol, phenylethyl alcohol and 1-Hexanol are the main volatile organic compounds produced by M. pulcherrima E1 and that had a significant inhibitory effect on the growth of fungal mycelia. M. pulcherrima E1 induced a higher level of defense-related enzyme activity in loquat fruit, including polyphenol oxidase, peroxidase, catalase, ascorbate peroxidase, and phenylalanine ammonia-lyase. Collectively, the results of the present study indicate that M. pulc herrima E1 has good potential to be used as a biocontrol agent against postharvest grey spot rot on loquats. The different mechanisms of action exhibited by M. pulcherrima E1 enhances its ability to control P. vismiae .
研究领域:
植物病理学
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食品科学
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微生物学
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DOI
高影响因子
Foods
·
2023
·Vol. 12
·期 21
·4005
·
IF 5.2
He Wang,Yue Zheng,Xinyue Tang,Ting Zhang
Loquat is a nutrient-rich fruit with juicy and sweet pulp, but it is vulnerable to rot and deterioration without proper postharvest preservation measures. This study aimed to improve the postharvest quality of loquat by developing a microemulsion system based on an essential oil extracted from theTorreya grandiscv. Merrillii aril (TaEO), which has antimicrobial and antioxidant properties. An optimal TaEO microemulsion (TaEO-ME) was formulated, using a mixture of Tween-40 and Tween-80 as the surfactant, 1-butanol as the co-surfactant, and TaEO as the oil phase, with mass ratios of 9:1, 3:1, and 6:1, respectively. Two TaEO-ME formulations with 60% and 70% water contents were stable for 180 days at room temperature, with a mean droplet size below 12 nm and polydispersity index less than 0.24. They also exhibited higher stability and enhanced biological activities compared to free TaEO. Loquat fruit treated with TaEO-ME displayed a reduced decay index and lower membrane lipid peroxidation after 15 days of storage at 15 °C, as indicated by the lower malondialdehyde content and higher peroxidase activity. Moreover, the TaEO-ME treatment preserved the nutrient quality by maintaining the total phenolic compounds and ascorbic acid content. Our findings suggested that TaEO-ME can be used as a substitute for chemical preservatives to keep fruits fresh.Keywords:microemulsion;Torreya grandiscv. Merrillii aril;essential oil;loquat;fruit quality
研究领域:
食品科学
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植物化学
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产品关联
DOI
PubMed
高影响因子
危险品化学品经营许可证（带存储）