Foods
·
2023
·Vol. 12
·期 14
·2718
·
IF 5.2
Qinzhang Jiang,Shengwei Wang,Yuzhe Yang,Jinxin Luo,Ruili Yang,Wu Li
Rice bean (Vigna umbellata) is a medicinal and dietary legume rich in polyphenols. In this study, the free and bound phenolics in rice bean were extracted by water, 80% methanol, and acid, base, and composite enzymatic hydrolysis, respectively. The polyphenol profiles of the extracted fractions were analyzed. The outcome demonstrated that base hydrolysis was the most effective way to liberate bound phenolics from rice bean (14.18 mg GAE/g DW), which was 16.68 and 56.72 folds higher than those extracted by acid and enzymatic hydrolysis, respectively. The bound polyphenols released by base hydrolysis contributed to 71.15% of the total phenolic content. A total of 35 individual phenolics was identified, of which isoquercitrin, procyanidin B1, rutin, taxifolin, and catechin were the main monomeric phenolics in the free fraction, while gallic acid, protocatechuic acid,p-hydroxybenzoic acid, catechin, and phloroglucinol were the main monomeric phenolics in the bound fraction. In comparison to the free phenolics extracted by water and 80% methanol and the bound phenolics extracted using acid and composite enzymatic hydrolysis, the bound phenolics from base hydrolysis had a superior antioxidant capacity. The antioxidant activity of rice bean is primarily attributed to individual phenolics such as catechin, abundant both in free and bound fractions, and alsop-hydroxybenzoic acid, gallic acid, and protocatechuic acid in bound fractions. The bound phenolics of rice bean were first reported and showed large differences with the composition of free phenolics. This work suggests that the bound fraction of rice bean must be taken into account in assessing its potential benefits to health.Keywords:rice bean;free phenolics;bound phenolics;antioxidant
研究领域:
食品科学
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营养学
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植物化学
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产品关联
DOI
PubMed
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2020
·
IF 4.006
Jingyang Yao,Jinxiang Chen,Jing Yang,Yuxin Hao,Yanling Fan,Chunyu Wang,Nana Li
The free, soluble-bound (esterified and glycosylated) and insoluble-bound phenolics from the dry raspberry pomace without seeds (RP) and raspberry seeds (RS) were obtained by acidic and alkali treatment. The total phenolic contents of different phenolic fractions from RP and RS by the Folin method followed the order: free > esterified ≈ insoluble-bound > glycosylated. Then 18 phenolics from RP and RS were quantified by HPLC-MS. Free phenolics had the highest total tested phenolic contents, while glycosylated phenolics were the lowest. Their antioxidant activity was increased by the increasing phenolic contents of different fractions. Free phenolics in raspberry pomace had the highest antioxidant activity by DPPH assay . RS-esterified phenolics had the hightest tyrosinase inhibitory activity (TIA) by enzyme activity analysis, which was equivalent to the TIA of 1.57 mM vitamin C. Among 9 typical phenolics, quercetin, chlorogenic acid, gallic acid and p -hydroxybenzoic acid on the TIA showed obvious promoting effects, while catechin, epicatechin, and caffeic acid exhibited a significant background effect. Therefore, p -hydroxybenzoic acid and gallic acid in RS-esterified phenolics were of great significance for the TIA. These results are beneficial to the comprehensive evaluation and utilization of the phenolic compounds in raspberry pomace.
研究领域:
食品科学
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植物化学
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营养学
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生物化学
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产品关联
DOI
高影响因子
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
·
2022
·Vol. 57
·期 9
·5909-5916
·
IF 3.612
Guanghe Zhao,Ruifen Zhang,Lihong Dong,Lei Liu,Fei Huang,Xuchao Jia,Mei Deng,Jianwei Chi,Yongxuan Ma,Yanxia Chen,Qin Ma,Mingwei Zhang
Summary Phenolics in whole grains naturally occur in free and bound forms, and are dominated by the latter. Previous study indicated that bound phenolics played an indispensable role in the health benefits of whole grain dietary fibre. However, existing extraction methods can only partly release bound phenolics, which results in an underestimation of their contents and activity. The content, composition and antioxidant activity of bound phenolics released from rice bran dietary fibre (RBDF) by different chemical hydrolysis methods were analysed in this study to explore a method releasing much more bound phenolics. The results showed that alkaline hydrolysis could release 1.54 times more phenolics than acid hydrolysis. The combination of 2 hydrolysis methods, especially alkaline-acid hydrolysis (the residue after alkaline hydrolysis was then hydrolysed with acid), could more effectively release bound phenolics from RBDF. The 1,1-diphenyl-2-picrylhydrazyl (DPPH), oxygen radical absorbance capacity (ORAC) and ferric reducing antioxidant power (FRAP) antioxidant activity of the RBDF hydrolysates from different hydrolysis methods were generally consistent with their phenolic contents. However, the alkaline hydrolysate had 7.62% less phenolics, but showed 53.03% higher CAA activity than the acid-alkaline hydrolysate. The RBDF residues after different chemical hydrolysis, furthermore, exhibited considerable DPPH and FRAP activity by QUENCHER method, indicating their possible local antioxidant activity in the colonic microenviroment.
研究领域:
食品科学
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营养学
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产品关联
DOI
高影响因子
Journal of Functional Foods
·
2017
·
IF 3.144
Han Peng,Wenting Li,Hongyan Li,Zeyuan Deng,Bing Zhang
Both extractable (EPE) and non-extractable bound phenolic (BPE) in the seed coat and cotyledon of black bean were investigated in the present study. Their total phenolic contents (TPC) and antioxidant activities (DPPH, ABTS and FRAP) were evaluated, and the phytochemical compositions of EPE and BPE in both seed coat and cotyledon of black soybean were identified and quantified ( Glycinemax(L.) merr ) by UPLC-ESI-QTOF-MS/MS and UPLC-ESI-QqQ-MS/MS. In the present study, a total of 112 and 78 compounds were identified or tentatively characterized in the black soybean EPE and BPE, respectively, with the majority being phenolic acids and flavonoids. Seed coat contains more abundant phenolics than that of cotyledon in all fractions. In addition, our results indicated that acid hydrolysis is more thorough than alkaline hydrolysis in the extraction of bound phenolics of black soybean. Our study provides available information for non-extractable bound phenolic constituents and their distribution in the seed coat and cotyledon of black soybean.
研究领域:
植物化学
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食品科学
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产品关联
DOI
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2024
·
IF 7.7
Sihui Xiong,Ming Chen,Xun Pei,Jinjing Yin,Hélder Oliveira,Nuno Mateus,Shuxin Ye,Muci Wu,Rui Zhang,Jingren He
Purple rice ( Oryza sativa L.) is a rich in endogenous phenolics and proteins. The naturally occurring interactions between phenolic compounds and proteins have been shown to have beneficial effects on human health. In this study, four protein fractions of purple rice (albumin, prolamin, globulin, and glutelin) were extracted, and both protein-free and protein-bound phenolics (PFP and PBP) were isolated from each protein fraction. The major phenolics compounds identified in different protein fraction included protocatechuic acid, vanillic acid, and ferulic acid. Additionally, the PFP in the albumin fraction exhibited the highest number of anthocyanin glycosides (7 types) among all phenolic compounds, while the remaining compounds were identified only as cornflower-3-glucoside and paeoniflorin-3-glucoside. Moreover, the in vitro antioxidant activity and cancer cell inhibitory effects of PFP and PBP in various protein fraction were investigated using chemiluminescence and cellular assays. The results demonstrated that the inhibitory effect of H₂O₂ was more pronounced than that of other free radicals (O₂ − and OH − ), with albumin and prolamin exhibiting heightened antioxidant activities. Notably, the PBP in various protein fractions showed a higher antiproliferative capacity than their corresponding PFP, indicating a potential synergistic effect of protein-phenolic interactions that differed between the two cell lines, MKN-28 and HT-29.
研究领域:
食品科学
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分子生物学
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营养学
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产品关联
DOI
PubMed
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2020
·
IF 4.006
Xiaoqin Wang,María del Mar Contreras,Dunming Xu,Chen Xing,Lijuan Wang,Daomao Yang
Bound phenolic compounds have been widely investigated in food from plants, while research on vegetable oils is limited. Thus, to comparatively analyse free and bound phenolic compounds in a lipid system, different distributions of free and bound phenolic compounds were prepared by exogenous addition of chemical standards to model tea seed oil in this work. For that, the phenolic composition was quantified with UHPLC-QqQ-MS/MS, and the antioxidant capacity was evaluated by the DPPH assay and the Rancimat method. After pre-optimisation of concentrations, the results showed that the oil sample contained 12.3% bound phenolic compounds after incubation for 6 h, higher than the other samples (0, 2, 4, 8, 10 and 12 h) with equal addition. This sample also had a longer reduction time during Rancimat oxidation, corresponding to the higher total DPPH radical scavenging capacity. Further, docking, molecular dynamics and quantum mechanics analysis revealed that intermolecular forces might account for binding forms between phenolic compounds and glycerides, including hydrogen bonds and hydrophobic interactions. In addition, the structure-activity relationship of bound phenolic compounds was explored tentatively. Conclusively, bound phenolic compounds in vegetable oil, probably formed by intermolecular interactions, enhanced antioxidant capacity, a novel perspective on the antioxidation in lipids.
研究领域:
食品科学
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脂质化学
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植物化学
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产品关联
DOI
高影响因子
Antioxidants
·
2022
·Vol. 11
·期 9
·1831
·
IF 7.675
Xue Lin,Yousheng Shi,Pan Wen,Xiaoping Hu,Lu Wang
Free, conjugated, and bound phenolic fractions of peel and pulp in four wampee varieties from South China were analyzed for their contents, composition, antioxidant capacities, and inhibitory activities againstα-glucosidase. We found that there were significant differences in phenolic/flavonoid contents among diverse varieties and different parts (peel and pulp), and the contents were highest in the peel’s bound form. The results of UHPL-Q-Exactive HF-X and HPLC showed that chlorogenic acid, gentisic acid, and rutin were abundantly distributed over the three phenolic fractions in peel and pulp of all wampee samples, while isoquercitrin was the most abundant in the conjugated form of peel/pulp and myricetin had the richest content in the free form of peel/pulp. Wampee peel had stronger antioxidant capacities of ABTS+, DPPH, ·OH, and FRAP than the pulp, and the bound phenolic fraction of the peel/pulp had much higher antioxidant activities than FP and CP fractions. It is interesting that the same phenolic fraction of the wampee peel displayed roughly close IC50values ofα-glucosidase inhibition to those from the pulp samples. The relationship between individual phenolic and TPC/TFC/the bio-activities and the similarity among the free, conjugated, and bound phenolic fractions in peel and pulp samples were explored by using Pearson correlation analysis, principal component analysis, and hierarchical cluster analysis. This work provides a systematic and comprehensive comparison of the three phenolic fractions of diverse wampee varieties and different parts, and a rationale for applying phenolics from wampee fruits.Keywords:wampee varieties;free phenolic;conjugated phenolic;bound phenolic;antioxidant capacities;inhibitory activity againstα-glucosidase;multivariate analysis
研究领域:
食品科学
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植物化学
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营养学
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产品关联
DOI
PubMed
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2021
·
IF 4.952
Guanyi Peng,Jiapan Gan,Ruihong Dong,Yi Chen,Jianhua Xie,Ziyan Huang,Yue Gu,Danfei Huang,Qiang Yu
Increasingly attention has been paid to the active substances in grapefruit peel. In this study, insoluble bound phenolic compounds (BP) were released from grapefruit peel insoluble dietary fiber (GP-IDF) by microwave extraction (M-BP), enzymatic hydrolysis (E-BP) and combined microwave and enzymatic treatment (ME-BP). The results showed that the yield of ME-BP was the highest (148.856 ± 0.620 GAE mg/100 g), and conditions of microwave treatment (microwave power, temperature, time) were 600 W, 85 °C, and 37 min, while that of enzymatic treatment were 8% addition, 60 °C, and 2 h. Scanning electron microscopy displayed that GP-IDF became looser by ME. ME mainly resulted in the removal of lignin in IDF from X-ray diffraction, which was consistent with FT-IR. Twenty seven BP were identified by UPLC-ESI-QTOF-MS/MS. The high content of gallic acid (42.50 ± 3.21 μg/g DW), ferulic acid (18.46 ± 1.65 μg/g DW) and protocatechuic acid (6.16 ± 0.72 μg/g DW) was quantified by LC-ESI-QqQ-MS/MS. Furthermore, ME-BP showed stronger antioxidant capacities than that of others (ABTS, oxygen and DPPH free radical scavenging ability), and showed good inhibition of α-glucosidase. Our results demonstrated that combined microwave and enzymatic treatment was an effective treatment for improving the release of BP.
研究领域:
食品科学
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植物化学
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分析化学
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产品关联
DOI
高影响因子
FOOD CHEMISTRY
·
2024
·
IF 8.5
Chunyan Hou,Lianjia Zhao,Muhua Ji,Jingjing Yu,Yan Di,Qian Liu,Zhengmao Zhang,Lijun Sun,Xuebo Liu,Yutang Wang
Phenolics in bound form extensively exist in cereal dietary fiber, especially insoluble fiber, while their release profile in gastrointestinal tract and contribution to the potential positive effects of dietary fiber in modulating gut microbiota still needs to be disclosed. In this work, the composition of bound phenolics (BPs) in triticale insoluble dietary fiber (TIDF) was studied, and in vitro gastrointestinal digestion as well as colonic fermentation were performed to investigate BPs liberation and their role in regulating intestinal flora of TIDF. It turned out that most BPs were unaccessible in digestion but partly released continuously during fermentation. 16 s rRNA sequencing demonstrated that TIDF possessed prebiotic effects by promoting anti-inflammatory while inhibiting proinflammatory bacteria alongside boosting SCFAs production and antioxidative BPs contributed a lot to these effects. Results indicated that TIDF held capabilities to regulate intestinal flora and BPs were important functional components to the health benefits of cereal dietary fiber.
研究领域:
食品科学
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营养学
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微生物学
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产品关联
DOI
PubMed
高影响因子
JOURNAL OF CEREAL SCIENCE
·
2024
·
IF 3.9
Chong Deng,Shunjing Luo,Xiuting Hu,Chengmei Liu
This work investigated the effect of treatment by sodium carbonate on grinding of wheat bran and the related mechanism. Specifically, wheat bran was treated by sodium carbonate solutions at the ratio of 1:2 to make addition of sodium carbonate at 0.0%, 4.0%, 8.0%, 12.0%, 15.0%, and 30.0% based on the mass of bran, dried, and ground using the universal high-speed grinder. It was found that treatment by sodium carbonate significantly reduced the particle size of ground bran and this effect was positively correlated with the sodium carbonate content, which suggested that treatment by sodium carbonate promoted the grinding of wheat bran. Besides, treatment by sodium carbonate improved the hardness of bran. On the other hand, treatment by sodium carbonate damaged the crystal structure, the cell wall and lignin of bran. Moreover, treatment by sodium carbonate converted bound phenolics, including ferulic acid, into free phenolics and insoluble dietary fiber, including unextractable arabinoxylan, into soluble dietary fiber. These results suggested that treatment by sodium carbonate had already damaged the structure of bran and altered the texture of bran before the mechanical stress during grinding was applied. As a result, treatment by sodium carbonate promoted the grinding of wheat bran.
研究领域:
食品科学
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化学工程
·
材料科学
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产品关联
DOI
高影响因子
Food Bioscience
·
2024
·
IF 4.8
Xiaoli Zhou,Yumeng Qin,Yanli Wang,Yaping Wang,Zhicheng Qin
Rosa roxburghii Tratt (RRT) is renowned for its abundance of phenolics, various methods have been used to extract free phenolics from RRT, there remains a paucity of research on the comparative distinctions between bound phenolic compounds and their free counterparts in RRT, especially in vitro and in vivo antioxidant potential of RRT-BP necessitates further exploration. This study sought to optimize the process parameters for extracting bound polyphenols through alkaline hydrolysis . Among the bound phenolic compounds, 20 phenolic acids and 34 flavonoids were identified, while the free phenolic compounds comprised 19 phenolic acids and 42 flavonoids. The IC 50 values for DPPH and ABTS radical scavenging were 44.92 μg/mL and 60.92 μg/mL for free phenols , 87.02 μg/mL and 95.02 μg/mL for bound phenols, respectively. Compared with the control group, the lifespan of Caenorhabditis elegans fed with 1 mg/mL of free and bound phenol extended from 11.63 d to 16.77 d and 13.88 d, respectively, with no adverse impact on the reproductive capability of the nematodes. The longevity of C. elegans was observed to persist even under thermal and oxidative stress , primarily attributed to elevated superoxide dismutase and catalase activity, coupled with reduced malondialdehyde content in C. elegans . These findings underscore that free polyphenols exhibit superior polyphenolic components and antioxidant properties compared to their bound counterparts. Nevertheless, the potential health effects of bound polyphenols as a supplement to free polyphenols in RRT should not be ignored.
研究领域:
药理学
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生物化学
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分子生物学
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营养学
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生物技术
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DOI
高影响因子
JOURNAL OF FOOD BIOCHEMISTRY
·
2021
·Vol. 45
·期 6
·e13746
·
IF 2.72
Mengcong Liu,Xinzhi Liu,Junyun Luo,Tingmei Bai,Hong Chen
To assess the physiological functions of bound phenols in insoluble dietary fiber (IDF) from different Triticeae crops, bound phenols in IDF were extracted from wheat, triticale, barley and quinoa. In addition, model in vitro was established and used in evaluating the release of bound phenols and changes in their physiological functions after simulated digestion. Results showed that bound phenol content in IDF from Triticeae crops before digestion was higher than which during digestion, and its physiological functions were also better ( p < .05). Moreover, barley extracted before digestion, its bound phenolic content in IDF was higher than those in other three Triticeae crops, besides,its bound phenol also showed better antioxidant ability. Before digestion, bound phenols in IDF from triticale showed the best hypoglycemic ability (the inhibition rate of α-glucosidase was 95%; the inhibition rate of α-amylase was 97%). In the simulated digestion model, the bound phenols were mainly released during the intestinal digestion stage, they showed better physiological functions than which released at the gastric digestion stage. The bound phenol content in triticale was higher and its physiological functions was better than those in the other crops. Practical applications The results of this experiment showed that the release of bound phenols measured by chemical extraction (i.e., before digestion) was higher than that by simulated gastrointestinal digestion. Compared with the chemical extraction method, in vitro gastro-intestinal digestion simulates the pH value and enzyme environment of food in the human body gastrointestinal digestion process more effectively. This study can provide reference for selecting Triticeae crops feeding in the future. To be more precise, bound phenol content in the insoluble dietary fiber of barley was the highest before digestion. The bound phenol in the insoluble dietary fiber of triticale had the best hypoglycemic ability. The bound phenolic compounds are mainly released during intestinal digestion, and their physiological functions are better than that in gastric digestion.
研究领域:
营养学
·
食品科学
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农业
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植物科学
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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）