MOLECULES
·
2016
·Vol. 21
·期 9
·1148
·
IF 2.465
Shuxia Yan,Xianan Zhang,Xin Wen,Qiang Lv,Changjie Xu,Chongde Sun,Xian Li
Chinese bayberry (Morella rubraSieb. et Zucc.) fruit have a diverse flavonoid composition responsible for the various medicinal activities, including anti-diabetes. In the present study, efficient simultaneous purification of four flavonoid glycosides, i.e., cyanidin-3-O-glucoside (1), myricetin-3-O-rhamnoside (2), quercetin-3-O-galactoside (3), quercetin-3-O-rhamnoside (4), from Chinese bayberry pulp was established by the combination of solid phase extract (SPE) by C18 Sep-Pak®cartridge column chromatography and semi-preparative HPLC (Prep-HPLC), which was followed by HPLC and LC-MS identification. The purified flavonoid glycosides, as well as different fractions of fruit extracts of six bayberry cultivars, were investigated for α-glucosidase inhibitory activities. The flavonol extracts (50% methanol elution fraction) of six cultivars showed strong α-glucosidase inhibitory activities (IC50= 15.4–69.5 μg/mL), which were higher than that of positive control acarbose (IC50= 383.2 μg/mL). Four purified compounds1–4exerted α-glucosidase inhibitory activities, with IC50values of 1444.3 μg/mL, 418.8 μg/mL, 556.4 μg/mL, and 491.8 μg/mL, respectively. Such results may provide important evidence for the potential anti-diabetic activity of different cultivars of Chinese bayberry fruit and the possible bioactive compounds involved.Keywords:Morella rubrafruit;α-glucosidase inhibitory activity;flavonoid glycosides;purification
研究领域:
药理学
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植物学
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生物化学
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产品关联
DOI
PubMed
高影响因子
MATERIALS LETTERS
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2022
·
IF 3.574
Siyuan Tang,Xiameng Li,Changxing Wang,Tingting Li,Guoqiang Guo,Yiru Wang,Da Chen
Recently, the use of natural products for the synthesis of carbon dots (CDs) has received much attention due to its peculiar characteristics. Herewith, the novelty of our present work is the green, large-scale production of fluorescent nitrogen doped CDs (N-CDs) synthesized from the waxberry by simple hydrothermal treatment. The current method delivers a high yield of 71% and the N-CDs exhibits 484 nm emission wavelength for detection of morin. Meanwhile, the increase of morin concentration can cause significant color changes. Hence, an optical dual-mode sensor for morin detection in the range of 0–35 μM with a limit of detection (LOD) of 56 nM and a smartphone imaging method are developed, which will broaden the application range of N-CDs in on-site detection.
研究领域:
材料科学
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分析化学
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环境科学
✓ 已验证
产品关联
DOI
高影响因子
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
·
2024
·Vol. 59
·期 9
·6462-6472
·
IF 2.6
Tian Siyi,Chang Guoli,Xiang Yannan,Cai Chenggang,Luo Xinyu,Zhu Ruiyu,Yang Hailong,Gao Haiyan
In order to investigate the hypoglycaemic mechanism and potential applications of four hypoglycaemic flavonoid glycosides, namely myricitrin, Cyanidin-3-O-glucoside (C3G), hyperoside and quercitrin in Myrica rubra pomace, the stability of these four flavonoid glycosides and their binding mechanisms were studied using molecular docking. The results demonstrated that pH value affects on the stability of these four components in M. rubra pomace. C3G exhibited the most significant inhibitory effect on α-glucosidase at pH 5, with myricitrin, hyperoside and quercitrin showing the highest inhibitory effect at pH 7. Moreover, an increase in temperature and storage time reduced the inhibitory effect of these four glycosidic components on α-glucosidase. Molecular docking analysis revealed that myricitrin formed hydrogen bonds with the active site residues of α-glucosidase, namely Phe550, Ile552, Asp555, Ser574 and Arg576, and also engaged in hydrophobic interactions with Lys551. Hyperoside formed hydrogen bonds with α-glucosidase, formed hydrophobic interactions with Lys50 and exhibited π-cation interaction with Lys53. Quercitrin formed hydrogen bonds with α-glucosidase, formed hydrophobic interactions with Lys500 and established salt bridges with Lys50. C3G formed hydrogen bonds and hydrophobic interactions with α-glucosidase and showed π-π interactions with Phe301. These findings will provide valuable insights for the application of these four chemicals.
研究领域:
食品科学
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药理学
✓ 已验证
DOI
高影响因子
Nanomaterials
·
2018
·Vol. 8
·期 8
·598
·
IF 3.504
Ben Niu,Zhipeng Yan,Ping Shao,Ji Kang,Hangjun Chen
Porous adsorption, a less powerful adsorptive force than chemical bonds, is based on the physical adsorption of small molecules onto a solid surface that is capable of adsorbing gas or liquid molecules. Antimicrobial permutite composite (containing Ag+, Zn2+and Ag+/Zn2+), starting from Linde Type A-permutite (LTA), was obtained in this research. The permutite samples were characterized by field emission scanning electron microscopy (FESEM), X-ray diffraction (XRD), colorimeter and nitrogen adsorption technique. Cinnamon essential oil (CEO) was encapsulated into Ag+/Zn2+-permutite. The FT-IR and differential scanning calorimetry (DSC) confirmed that no chemical bond existed between CEO and Ag+/Zn2+-permutite. The loading capacity of Ag+/Zn2+-permutite/CEO was 313.07 µL/g, and it had a sustained release effect. The Ag+/Zn2+-permutite/CEO showed stronger efficacy againstAspergillus nigerandPenicilliumsp. than Ag+/Zn2+-permutite. Ethyl cellulose pads modified by composite antimicrobial particles were applied in the preservation of Chinese bayberry. Compared to the control group, treatment with the Ag+/Zn2+-permutite/CEO antimicrobial pads resulted in a significantly lower decay incidence. In addition, the amount of migrated silver, zinc and aluminum from LTA was below the legal limit. These results confirmed that the ethyl cellulose pads modified by the Ag+/Zn2+-permutite/CEO provided an active packaging to control decay of fresh Chinese bayberry.Keywords:antimicrobial;nano-porous materials;cinnamon essential oil;bayberry fruit
研究领域:
食品科学
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材料科学
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产品关联
DOI
PubMed
高影响因子
INTERNATIONAL JOURNAL OF FOOD PROPERTIES
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2022
·
IF 3.388
Zhihua Liu,Yezi Yang,Chongzhi Sun,Yang Wu,Xiaobo Li
Mei (Prunus mume) is widely planted in Eastern Asian countries. To evaluate the effect of cultivar and producing origin on the quality of Mei fruit, we studied the phytochemical properties and antioxidant activities of the 16 Mei fruit cultivars from 6 provinces in China, as well as their profiles of 121 volatile compounds, 5 organic acids, 13 minerals, 24 amino acids and 3 active peptides. Multivariate analysis revealed that the four Mei fruit cultivars with a drier climate in Yunnan province had the characteristics of low water moistures and proteins contents, high total acids, soluble solids, flavones, and phenols contents, and high antioxidant activities, which could be distinguished from fruits of other producing areas. Further component analysis showed that Mei fruits were rich in volatile compounds, organic acids (such as citric acid and malic acid), minerals (such as K, Ca, Mg, P, and Fe), and amino acids (such as Orn, Asn, and Asp), and the nutrient composition ratio in different cultivars was different. In conclusion, Mei fruits can be used as nutritious health food and different cultivars focus on different nutritional compositions.
研究领域:
植物学
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食品科学
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营养学
✓ 已验证
产品关联
DOI
高影响因子
FOOD RESEARCH INTERNATIONAL
·
2025
·
IF 8
Yini Fu,Yunyun Zheng,Baozhu Shi,Bingge Liu,Ming Zhang,Yanyun Zhu
In this study, we used Chinese bayberry residue as the raw material to extract anthocyanins using deep eutectic solvents (DESs). We screened for an efficient ADES—betaine & citric acid (Bet-CA), and coupled it with ultrasound for the extraction of anthocyanins. We delved deeply into the relationship between the physicochemical properties of deep eutectic solvents and their extraction efficiency of anthocyanins, and studied its degradation kinetics under different temperatures and light conditions. This provides a green, efficient, and multi-stability protective strategy for the recovery of anthocyanins from plant-based by-products. The results revealed that the total anthocyanin content (TAC) extracted using HB47 was 7 times higher (7.05 mg CGE/g DW) than that extracted using the conventional acidified ethanol solvent (1.05 ± 0.05 mg CGE/g DW). Correlation analysis demonstrated a significant positive correlation ( p < 0.01) between TAC and a ⁎ . The extracts were subjected to heat treatment at different temperatures and stored different light conditions. HB47 exhibited the highest degradation rate (k = 0.1169) at 80 °C. However, it showed the greatest stability at lower temperatures, particularly at 4 °C (k = 0.0016, t ½ = 433.22 h). After 7 days of storage in darkness, the preservation rate of anthocyanins extracted by different solvent systems remained above 90 %. While the loss rate under UV light exposure reached as high as 95 %, significantly higher than that under sunlight.
研究领域:
食品化学
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绿色提取
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植物副产物利用
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植物化学
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产品关联
DOI
PubMed
高影响因子
MOLECULES
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2022
·Vol. 27
·期 3
·846
·
IF 4.927
Guoli Chang,Chenggang Cai,Yannan Xiang,Xiangjun Fang,Hailong Yang
Myrica rubrapomace accounts for 20% of the fruit’s weight that is not utilized when it is juiced. The pomace contains bioactive phenolic substances such as anthocyanins and flavonoids. To improve the utilization value ofMyrica rubrapomace, an optimized extraction method for the residual polyphenols was developed using response surface methodology (RSM). The resulting extract was analyzed by high performance liquid chromatography (HPLC), and the in vitro hypoglycemic activity and antioxidant activity of the polyphenolic compounds obtained were also investigated. The optimum extraction conditions (yielding 24.37 mg·g−1total polyphenols content) were: extraction temperature 60 °C, ultrasonic power 270 W, ethanol concentration 53%, extraction time 57 min, and solid to liquid ratio 1:34. Four polyphenolic compounds were identified in the pomace extract by HPLC: myricitrin, cyanidin-O-glucoside, hyperoside, and quercitrin. DPPH and hydroxyl radical scavenging tests showed that theMyrica rubrapolyphenols extract had strong antioxidant abilities. It is evident that the residual polyphenols present inMyrica rubrapomace have strong hypoglycemic activity and the juiced fruits can be further exploited for medicinal purposes.Keywords:Myrica rubraresidue;diabetes management;polyphenols;α-Glucosidase inhibition;HPLC
研究领域:
食品科学
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医学
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植物化学
✓ 已验证
DOI
PubMed
高影响因子
FOOD RESEARCH INTERNATIONAL
·
2025
·
IF 8
Luqi Qin,Jiahuan Zheng,Bei Fan,Yixia Zhou,Jingrong Zhu,Jing Sun,Jing Li,Fengzhong Wang,Jiameng Liu
Brassica rapa L., a specialty crop from Xinjiang known as Qiamagu (QMG), has limited processing and market application due to its pungent off-flavor and perishability. This study aimed to characterize the volatile compounds responsible for the undesirable flavor in QMG processed by different methods, and to evaluate the effects of combined lactic acid bacteria (LAB) fermentation with prune puree addition on fresh QMG juice's flavor and bioactivity. Volatile compounds of five kinds of QMG products and fresh juice were analyzed using headspace solid-phase microextraction coupled with gas chromatography–mass spectrometry (HS-SPME-GC–MS), identifying isothiocyanates and nitriles as the primary contributors to pungency. Fresh QMG juice was fermented with Lacticaseibacillus plantarum and Lacticaseibacillus rhamnosus , combined with Xinjiang prune puree. Sensory evaluation, bioactivity assays, and storage tests were conducted to assess quality changes. Shelf life was predicted using kinetic modeling based on uric acid inhibition data. Fermentation and prune puree addition significantly reduced sulfur-containing compounds from 14,411.40 μg/L to 1089.30 μg/L, while aldehydes, esters, and alcohols increased, enhancing floral and fruity aromas. Sensory scores of fermented samples reached 74, surpassing fresh juice at 39.71. Bioactivity improved with a 39.00 % increase in uric acid inhibition rate, a 6.39 % rise in superoxide dismutase activity, and polysaccharide content elevated from 99.96 to 109.85 mg/mL. Storage at 4 °C slowed degradation of active components, with a predicted shelf life of approximately 330 days. These results demonstrate that LAB fermentation combined with prune puree addition effectively improves QMG flavor and functional properties, providing a scientific basis for its development as a functional food ingredient. By simultaneously reducing undesirable flavors and enhancing bioactivity, this strategy promotes QMG from an underutilized crop to a promising functional food ingredient with significant market potential. Furthermore, it provides a generalizable approach for optimizing flavor and functional quality in other Brassica L based foods.
研究领域:
食品科学
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农产品加工
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功能食品
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食品化学
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发酵工程
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植物代谢物
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营养与健康
✓ 已验证
DOI
PubMed
高影响因子
Food Bioscience
·
2024
·
IF 4.8
Lijun Jiang,Chenyu Wang,Fan Zhao,Shuangdie Li,Di Sun,Qingbao Ma,Zhongjie Yu,Bin Zhang,Yu Liu,Wei Jiang
Aquatic products were susceptible to spoilage during storage due to microorganisms and enzymes , which could cause food safety problems. The electrospun nanofiber films, based on pullulan (PUL) and polyvinyl alcohol (PVA) incorporating bayberry pomace anthocyanin extract (BAE), were developed to monitor the freshness states of aquatic products in this study. The SEM results revealed that the electrospun nanofiber films exhibited a smooth surface, and the average diameter decreased from 481.56 nm to 237.68 nm as anthocyanin content increased from 0 to 20%. The FTIR and XRD results showed that there were no new characteristic peaks, confirming the successful loading of BAE. The incorporation of BAE decreased the water content (from 13.58% to 7.84%), swelling ratio (from 146.75% to 114.24%), water vapor permeability (from 3.38 g·mm·m −2 ·Pa −1 ·s −1 ·10 −5 to 2.00 g·mm·m −2 ·Pa −1 ·s −1 ·10 −5 ), and elongation at break (from 24.67% to 14.90%), but increased water solubility (from 74.99% to 85.74%) and water contact angle (from 51.84° to 63.73°). The electrospun nanofiber films presented obvious color changes in buffer solutions (pH 2.0 to 12.0) or volatile ammonia and showed good reversibility. Besides, the electrospun nanofiber films were stable during storage at 4 °C or 25 °C for 20 days. Furthermore, PUL-PVA-A15 effectively distinguished the freshness states (fresh, sub-fresh and spoiled) of Penaeus vannamei during storage at 4 °C by showing different colors (from pink to grayish purple to green). Therefore, the electrospun nanofiber films showed great potential to real-time monitor the quality of aquatic foods as intelligent packaging.
研究领域:
食品科学
·
材料科学
✓ 已验证
产品关联
DOI
高影响因子
MOLECULES
·
2024
·Vol. 29
·期 14
·3415
·
IF 4.2
Zhaolin Zhang,Qin Ruan,Xiaoming Sun,Jianfeng Yuan
Bayberry pomace, a nutrient-rich material abundant in dietary fiber (DF), has historically been underutilized due to a lack of thorough research. This study aimed to investigate the physicochemical and functional properties of the DF. Ultrasonic enzymatic treatment was performed to extract the total DF, which was then optimized to produce modified soluble dietary fiber (MSDF) and insoluble dietary fiber (MIDF). The optimized conditions yielded 15.14% of MSDF with a water-holding capacity (WHC) of 54.13 g/g. The DFs were evaluated for their structural, physicochemical, and functional properties. The MSDF showed a higher (p< 0.05) WHC, oil-holding capacity (OHC), swelling capacity (SC), cation exchange capacity (CEC), and glucose adsorption capacity (GAC) (about 14.15, 0.88, 1.23, 1.22, and 0.34 times) compared to the DF. Additionally, the MSDF showed strong, superior radical scavenging and blood sugar-lowering capabilities, with a more porous surface morphology. A Fourier-transform infrared (FT-IR) spectroscopy analysis indicated that enzymatic modification degraded the cellulose and hemicellulose, reducing the DF crystallinity. Overall, the results demonstrated that cellulase hydrolysis could effectively improve the physicochemical and functional properties of DF, thereby paving the way for its development into functional food products.
研究领域:
食品科学
·
生物技术
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营养学
✓ 已验证
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）