MOLECULES
·
2023
·Vol. 28
·期 6
·2446
·
IF 4.6
Dan Wu,Qile Xia,Huilin Huang,Jinhu Tian,Xingqian Ye,Yanbin Wang
When the total phenolic content (TPC) and antioxidant activity of sea buckthorn juice were assayed by spectrophotometry, the reaction solutions were not clarified, so centrifugation or membrane treatment was needed before determination. In order to find a suitable method for determining TPC and antioxidant activity, the effects of centrifugation and nylon membrane treatment on the determination of TPC and antioxidant activity in sea buckthorn juice were studied. TPC was determined by the Folin-Ciocalteau method, and antioxidant activity was determined by DPPH, ABTS, and FRAP assays. For Treatment Method (C): the sample was centrifuged for 10 min at 10,000 rpm and the supernatant was taken for analysis. Method (CF): The sample was centrifuged for 10 min at 4000 rpm, filtered by Nylon 66 filtration membranes with pore size of 0.22 μm, and taken for analysis. Method (F): the sample was filtered by Nylon 66 filtration membranes with pore size of 0.22 μm and taken for analysis. Method (N): after the sample of ultrasonic extract solution reacted completely with the assay system, the reaction solution was filtered by Nylon 66 filtration membranes with pore size of 0.22 μm and colorimetric determination was performed. The results showed that centrifugation or transmembrane treatment could affect the determination of TPC and antioxidant activity of sea buckthorn juice. There was no significant difference (p> 0.05) between methods (CF) and (F), while there was a significant difference (p< 0.05) between methods (C) (F) (N) or (C) (CF) (N). The TPC and antioxidant activity of sea buckthorn juice determined by the four treatment methods showed the same trend with fermentation time, and the TPC and antioxidant activity showed a significant positive correlation (p< 0.05). The highest TPC or antioxidant activity measured by method (N) indicates that method (N) has the least loss of TPC or antioxidant activity, and it is recommended for sample assays.Keywords:DPPH;ABTS;FRAP;centrifugation;transmembrane
研究领域:
食品科学
·
分析化学
·
营养学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD BIOTECHNOLOGY
·
2016
·
IF 0.814
Ming-Ming Zhu,Shu-Lin Wang,Ming-Tao Fan
This study was designed to isolate and identify a novel β-carotene cleaving microorganism from sea buckthorn juice and to detect the carotenoid-derived aroma compounds catalyzed by the microbial enzyme. The strain was characterized based on morphological and biochemical properties, as well as part of its 16S rDNA sequence analysis. It was then identified using Basic Local Alignment Search Tool (BLAST) and classified as coagulase-negative Staphylococcus pasteuri (GeneBank Accession No. KP171185). β-Ionone and β-cyclocitral were formed as the main flavor products of β-carotene in submerged culture. When cell-free culture supernatant was applied for the conversion, nearly complete degradation of β-carotene (2 mg) was observed after 12 h. β-Ionone and β-cyclocitral were the main aromas, whereas β-ionone-5,6-epoxide, 2-hydroxy-2,6,6-trimethyl cyclohexanone and dihydroactinidiolide were formed in minor quantities. Moreover, the carotenoid-cleavage enzyme activities of S. pasteuri were partially characterized and partially purified enzyme possesses high activity in adverse industrial condition.
研究领域:
微生物学
·
食品科学
·
生物化学
✓ 已验证
产品关联
DOI
高影响因子
JOURNAL OF FOOD SCIENCE
·
2024
·
IF 3.2
Ying Fan,Yueling Shang,Fengwei Li,Jinbin Liu,Dujun Wang,Ya Zhang,Xiaohong Yu,Wei Wang
Sea buckthorn has lipid-lowering properties and is widely used in the development of functional foods. In this study, a probiotic ( Lactobacillus plantarum , Lp10211) with cholesterol-lowering potential and acid and bile salt resistant was screened for the fermentation of sea buckthorn juice. Changes in the active ingredients, such as sugars and phenolics, before and after fermentation, as well as their in vitro lipid-lowering activities, were compared. The contents of reducing and total sugars decreased substantially after fermentation. Lp10211 primarily utilized fructose for growth and reproduction, with a utilization rate of 76.9%. The phenolic compound content of sea buckthorn juice increased by 37.06% after fermentation and protected the phenolic components from degradation (protocatechuic and p -coumaric acids) and produced new polyphenol (shikimic acid). Enhanced inhibition of pancreatic lipase activity (95.42%) and cholesterol micellar solubility (59.15%) was evident. The antioxidant properties of the fermentation broth were improved. Notably, Lp10211 preserved the color and reversed browning in sea buckthorn juice. The collective findings indicate that fermentation of sea buckthorn juice by Lp10211 may enhance the functional components and lipid-lowering activity of sea buckthorn, which may provide a new approach for the development of lipid-lowering foods.
研究领域:
食品科学
·
营养学
·
微生物学
·
生物化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD RESEARCH INTERNATIONAL
·
2022
·
IF 7.425
Fei Shen,Jiachen Zhuang,Qianqian Wang,Junhui Zhang,Ying Huang,Qiufen Mo,Mingjie Zhao,Jing Wang,Hao Zhong,Fengqin Feng
To enhance physiological activity and probiotic availability of sea buckthorn juice, sea buckthorn juice pulp (BHJ) went through fermentation to the fermented (FHJ). In vitro , FHJ displayed better antioxidant and antidiabetic capacities. To further study effects of FHJ on diet-induced metabolic syndrome (MS) and possible mechanisms in vivo , C57BL/6 mice were fed on BHJ and FHJ under high fat diet (HFD). FHJ, rather BHJ, displayed better performance on ameliorating hyperlipidemia, insulin resistance, and oxidative stress in MS. Mechanistically, FHJ intervention significantly reversed the microorganism dysbiosis by restoring the microbial diversity, and modulating obesogenic bacteria abundance, like Oscillospira . Furthermore, fermentation altered FHJ’s metabolomics, especially flavonoids, contributing to interactions between FHJ and probiotics, like Akkermansia and Lachnospiraceae . Furthermore, short-chain fatty acids, related to ameliorations of MS, were increased by FHJ. This study demonstrated that interactions between metabolomic alterations in FHJ and microorganisms were vital to attenuate MS.
研究领域:
营养学
·
微生物学
·
代谢组学
·
药理学
✓ 已验证
DOI
PubMed
高影响因子
TALANTA
·
2024
·
IF 5.6
Xiao Jia,Jingnan Ren,Zhifeng Zhang,Nawei Zhang,Qi An,Mingzhe Li,Siyi Pan,Gang Fan,Jinchu Yang,Yingjie Feng,Zongcan Yang,Yongming Xu
ABSTRACT The non-thermal and thermal effects on aroma of sea buckthorn juice have rarely been investigated. In this study, 57 odor compounds were identified in fresh sea buckthorn juice (FSBJ), high pressure processing sea buckthorn juice (HSBJ), and pasteurized sea buckthorn juice (PSBJ), including 29 esters, 8 aldehydes, 1 ketone, 5 alcohols, 5 acids, 6 terpenoids, and 3 others. Ethyl 2-methylbutanoate, ethyl 3-methylbutanoate, ethyl hexanoate, and ethyl 2-hydroxy-3-methylbutanoate with flavor dilution factors ranging from 729 to 59049 contributed to the fruity odors of FSBJ and HSBJ. Besides, the formation of off-odor compounds including hexanal, nonanal, furfural, 3-methylbutanoic acid, and dimethyl disulfide with odor activity values ≥ 1, imparts fatty, roasted, sweaty, and cooked odor in PSBJ. The variations of vitamin C and reducing sugar are significantly associated with changes in odor-active compounds during pasteurized processing. These findings provide new insights that high pressure processing minimizes the adverse effects of pasteurization.
研究领域:
食品科学
·
农业化学
·
食品加工
✓ 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）