Journal of Zhejiang University-SCIENCE B
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2016
·
IF 1.303
Tao Bao,Ye Wang,Yu-ting Li,Vemana Gowd,Xin-he Niu,Hai-ying Yang,Li-shui Chen,Wei Chen,Chong-de Sun
Oxidative stress and diabetes have a tendency to alter protein, lipid, and DNA moieties. One of the strategic methods used to reduce diabetes-associated oxidative stress is to inhibit the carbohydrate-digesting enzymes, thereby decreasing gastrointestinal glucose production. Plant-derived natural antioxidant molecules are considered a therapeutic tool in the treatment of oxidative stress and diabetes. The objective of this study was to identify tartary buckwheat rice flavonoids and evaluate the effect of in vitro digestion on their antioxidant and antidiabetic properties. High performance liquid chromatography (HPLC) analysis indicated the presence of rutin as a major component and quercitrin as a minor component of both digested and non-digested flavonoids. Both extracts showed a significant antioxidant capacity, but digested flavonoids showed reduced activity compared to non-digested. There were some decreases of the antioxidant activities (2,2'-azino-bis-(3-ethylbenzthiazoline-6-sulfonic acid) diammonium salt (ABTS), 2,2-diphenyl-1-picrylhydrazy (DPPH) radical, and ferric reducing antioxidant power (FRAP)) of digested tartary buckwheat rice flavonoids compared with non-digested. Flavonoids from both groups significantly inhibited reactive oxygen species (ROS) production and α-glucosidase activity. Both digested and non-digested flavonoids markedly increased glucose consumption and glycogen content in HepG2 cells. Tartary buckwheat rice flavonoids showed appreciable antioxidant and antidiabetic properties, even after digestion. Tartary buckwheat rice appears to be a promising functional food with potent antioxidant and antidiabetic properties.
研究领域:
食品科学
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营养学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
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2021
·
IF 7.514
Qing He,Zhangxing Guo,Yu Cao,Min Yang,Shun Yao
For selective adsorption of main flavonoids from crude Tartary buckwheat extract (rutin, 0.021 mg/mL; quercetin, 0.030 mg/mL; and kaempferol, 0.011 mg/mL), new ionic liquid-based sorbents were successfully prepared by encapsulating [Bmim]Br and [Bmim]Pro in regular spherical non-magnetic and magnetic microcapsules with polysulfone content of 8%, respectively. After appropriate loading process, the microcapsules were comprehensively characterized by infrared spectroscopy, thermogravimetry analysis and scanning electron microscopy. Then the separation strategy was designed to separate rutin and quercetin from kaempferol by combinational use of two kinds of IL-loaded microcapsules (ILLMs). The effects of solid–liquid ratio of ILLMs and extract, pH, time and adsorption temperature were all investigated. The experimental data fit well with the quasi-second-order kinetics model and Langmuir model. After desorption, target flavonoids were well recovered and the ILLMs showed good stability. As the result, a new IL-based separation technology for main flavonoids from food crop was developed for the first time.
研究领域:
食品科学
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分离技术
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植物化学
✓ 已验证
DOI
PubMed
高影响因子
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
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2022
·Vol. 103
·期 4
·2014-2022
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IF 4.125
Wenping Peng,Nan Wang,Shunmin Wang,Junzhen Wang,Zixiu Bian
BACKGROUND Tartary buckwheat is rich in flavonoids. The application of physical processing technology and exogenous materials treatment can effectively promote grain germination and the accumulation of bioactive secondary metabolites. The content of four flavonoids, the activities of key enzymes (phenylalanine ammonia-lyase (PAL), chalcone isomerase (CHI), flavonol synthase (FLS)) and the expression of key enzyme genes ( FtPAL , FtCHI , FtFLS1 , FtFLS2 ) in Tartary buckwheat sprouts treated with microwave and l -phenylalanine ( l -Phe) were investigated, and the relationship between them was analyzed to explore the mechanism of promoting flavonoid accumulation, and to provide a theoretical basis for the development of functional Tartary buckwheat sprout food. RESULTS Germination can promote the synthesis of flavonoids. The contents of chlorogenic acid and rutin in 7-day sprouts increased by 13 420.63% and 225.12% compared with seeds, respectively. Under the best treatment condition T 3 (microwave 250 W, 90 s, 2.9 mmol L −1 L-Phe), the specific activities of PAL, CHI and FLS in 5-day-old sprouts increased by 47.84%, 53.04% and 28.02% compared with control check (CK), respectively; and the expression of FtPAL , FtCHI and FtFlS1 increased by 39.84%, 24.78% and 33.72% compared with CK, respectively. Correlation analysis showed that the content of flavonoids in Tartary buckwheat sprouts was significantly positively correlated with the specific activities of key enzymes ( P < 0.01) and dynamically correlated with genes related to the synthesis of three enzymes. CONCLUSION It suggested that microwave and l -Phe treatment may promote the synthesis of flavonoids by promoting the expression of key enzymes genes in phenylpropane metabolism and controlling the activity of key enzymes in phenylpropane metabolism. © 2022 Society of Chemical Industry.
研究领域:
食品科学
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植物生理学
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生物化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD CONTROL
·
2023
·
IF 6
Jie Tang,Lincai Peng,Ahmad Ali,Siyu Zhao,Ziyue Zeng,Ke Yuan,Shun Yao
As the famous naturally occurring flavonoid , rutin exists in many foods , beverages, and their processed functional products. To realize highly efficient analysis for it, a novel supramolecular hydrogel was developed as the electrode modification material for sensor. Here 12 amino acid-based ionic liquids ([C n mim][AA]) were synthesized and 6 of them could self-aggregate to form hydrogels. Especially, all the hydrogels possessed dual sensitivities to temperature and pH, as well as relatively excellent electrocatalytic performance. A three-layer electrochemical sensor [C n mim][AA]/MWCNTs/CS/GCE was prepared by decorating glass carbon electrode (GCE) with hydrogels, multiwalled carbon nanotubes (MWCNTs) and chitosan (CS) to detect rutin. After comprehensive characterization, computation and systematic investigation, the results indicated that Ipa was linearly related to the concentration of rutin in the range of 0.5–5 μM and 5–100 μM with a limit of detection (LOD) of 0.05 μM (S/N = 3). The selectivity, repeatability, stability and potential in electrochemical analysis of the developed supramolecular sensor were proved after analysis of black tartary buckwheat tea and related health-care pills.
研究领域:
分析化学
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食品科学
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生物医学工程
✓ 已验证
产品关联
DOI
高影响因子
FOOD CONTROL
·
2021
·
IF 5.548
Yan-mei Shi,Li-qin Chao,Lin Mei,Zhi-hong Chen,Xiu-min Li,Ming-san Miao
Herein, a soluble tetramine phthalocyanine indium-decorated reduced graphene oxide (rGO-InTAPc) nanocomposite was prepared via non-covalent functionalization and used to construct a novel electrochemical sensor for sensitive determination of rutin in Tartary buckwheat tea. The rGO-InTAPc as an improved electrode material can significantly increase the electroactive surface area and electron transfer capacity. Moreover, the electrochemical response can be dramatically expanded by the enrichment effect of rutin through the adsorption of π-π stacking. Under optimized conditions, the rGO-InTAPc sensor displayed a linear dependence for rutin concentration ranging from 0.005 to 100 μM with a detection limit of 2.0 nM ( S/N = 3). The proposed sensor with excellent selectivity and reproducibility was quantitatively validated in commercially available Tartary buckwheat tea with rutin level ranging of 9.06–13.87 mg/g, which results were highly consistent with these of HPLC. This strategy of rutin detection will address a long-standing analytical challenge to establishing facile and sensitive methods for quality monitoring in tea drinks.
研究领域:
分析化学
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食品科学
✓ 已验证
产品关联
DOI
高影响因子
JOURNAL OF FOOD SCIENCE
·
2017
·Vol. 82
·期 7
·1735-1741
·
IF 1.815
Huimin Guo,Xiushi Yang,Haitao Zhou,Xiuxiu Luo,Peiyou Qin,Jincai Li,Guixing Ren
en Tartary buckwheat tea (TBT) is becoming increasingly popular for its unique flavor and health benefits. However, there is little information regarding the differences in nutritional quality among different kinds of TBT. Two kinds of TBT samples, whole grain tea (WGT) and whole plant tea (WPT), were collected from markets in China. The content of their nutritional compositions, including protein, amino acids, starch, fat, fatty acids, and flavonoids, as well as aroma compounds, were determined. Antioxidant and α-glucosidase inhibitory activities were also evaluated. WPT showed higher levels of protein and fat relative to WGT, but the content of essential amino acids and fatty acids was lower. WPT contained more total flavonoids with quercetin as the predominant flavonoid (81%), while rutin was the principal flavonoid compound (86%) in WGT. GC-MS analysis indicated that there were some differences in the aroma compound profile between WGT and WPT, though 14 aroma compounds were identified in both of them with 3-ethyl-2,5-dimethyl-pyrazine as the predominant compound. In addition, WPT showed superior antioxidant and α-glucosidase inhibitory activities than WGT. However, the total flavonoid content determined in tea soup was decreased by 60% and 98% compared with that in the alcohol extracts of WGT and WPT, respectively. The antioxidant and α-glucosidase inhibitory activities of tea soup were also lowered, especially for WPT. The differences between 2 kinds of TBT might be due to the variety of raw materials and processing methods. Diversified plant materials and scientific processing technologies should be taken into account to develop a nutritional and healthy TBT product. Practical Application pt WPT contained higher protein and total flavonoids, and demonstrated superior antioxidant and α-glucosidase inhibitory activities. However, the dissolution rate of flavonoids in the tea soup of WPT was extremely low, this was due to the water insolubility of its primary flavonoid quercetin, which comes from the conversion of rutin. Processing methods, such as hydrothermal treatment, should be applied to inhibit the conversion of rutin into quercetin and to develop a nutritional and healthy TBT product.
研究领域:
食品科学
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植物化学
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营养学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Food & Function
·
2019
·Vol. 10
·期 9
·5461-5472
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IF 3.241
Xilian Yang,Yanli Ma,Lirong Li
β-Glucosidase (BG) was immobilized on the surface of bifunctionalized nano-magnetic iron oxide with silica and amine groups (Fe3O4@SiO2-NH2). The aroma and flavonoid aglycone enhancement effect of BG in tea soup was investigated. The immobilized BG-synthesized nanocomposite morphology and structure were characterized by using different analytical techniques, including Fourier transform infrared spectroscopy and scanning electron microscopy. The immobilized BG showed enhanced pH and temperature endurance at an optimum pH of 5.0 and temperature of 65 °C. After seven cycles of reuse, immobilized BG showed 51.8% initial activity. Immobilized-BG treatment in green tea and black tea soup elevated the aroma content by approximately 16% and 48%, respectively. In addition, flavonoid aglycones, such as myricetin, kaempferol, and quercetin, in green tea and black tea soup increased by approximately 65- and 5-fold, respectively. These results suggested that immobilized BG showed excellent potential in the enhancement of aroma and effectively hydrolyzed the flavonoid glycosides to release flavonoid aglycones in tea soup. Hence, this study provides a green and sustainable approach for the tea industry to efficiently enhance tea soup properties.
研究领域:
食品科学
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生物技术
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化学工程
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Foods
·
2025
·Vol. 14
·期 24
·4187
·
IF 5.1
Qi Li,Jiaying Zhu,Xiangying Lv,Jin Liu,Hong Liu,Qingyuan Wang,Yunlong Li
To functionally enhance Tartary buckwheat and elucidate the underlying mechanisms of change, solid-state fermentation (SSF) was conducted using three edible-medicinal fungi—Auricularia auricula(A. auricula),Ganoderma lucidum(G. lucidum), andHericium erinaceus(H. erinaceus). The in vitro antioxidant (DPPH/ABTS) and α-glucosidase inhibitory activities were quantitatively evaluated. Notably, SSF withH. erinaceusspecifically elevated α-glucosidase inhibitory activity by 50% under the tested conditions. Non-targeted metabolomics further profiled metabolite alterations to identify key up-regulated bioactive compounds. Epicatechin gallate (ECG) was significantly up-regulated in all three samples, and the fold change in quercetin 3′-O-sulfate in GFTB was significantly higher than that in the other two samples. Metabolic pathway analysis identified the biosynthesis of secondary metabolites and the metabolism of terpenoids and polyketides as the most prominently affected pathways. This study demonstrates that SSF with edible-medicinal fungi is an effective bioprocessing strategy to boost the bioactivity and value of Tartary buckwheat.
✓ 已验证
产品关联
DOI
PubMed
高影响因子
JOURNAL OF FOOD PROCESSING AND PRESERVATION
·
2020
·Vol. 45
·期 1
·e15020
·
IF 1.405
Yue Chen,Likang Qin,Anyan Wen,Muhammad Mazhar,Hezhu Wang,Yong Zhu
A three-solvent extracting method, which consist of 80% acetone, ethyl acetate, and 70% ethanol extracting procedures, was adopted to evaluate phenolics profile and antioxidant activities of Tartary buckwheat. Phenolics profile of Tartary buckwheat was determined using HPLC. Gallic acid, chlorogenic acid, and 2,3,4-trihydroxybenzoic acid were detected in 80% acetone extracts, 2,3,4-trihydroxybenzoic acid was detected in ethyl acetate extracts, rutin and quercetin were detected in 70% ethanol extracts, rutin was the dominant phenolic compound, and the contents ranged from 1,902.0 to 2,402.8 mg/100 g DW. Antioxidant activities of Tartary buckwheat were determined using DPPH, ABTS, and FRAP assays, 70% ethanol extracts showed a higher antioxidant activity than 80% acetone and ethyl acetate, respectively. These results suggested that the three-solvent extracting method is more comprehensive than independent one in evaluating phenolics profile and antioxidant activities of Tartary buckwheat. Practical applications The three-solvent extracting method can be used to evaluate functional properties of Tartary buckwheat.
研究领域:
食品科学
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植物化学
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营养学
✓ 已验证
产品关联
DOI
高影响因子
Journal of Functional Foods
·
2022
·
IF 5.223
Yuzhe Huang,Kunfeng Zhang,Wenqiang Guo,Chan Zhang,Hao Chen,Tenglong Xu,Yongming Lu,Qingxi Wu,Yong Li,Yan Chen
Tartary buckwheat is a popular natural grain commonly used as a functional food in various countries. This study aimed to prepare buckwheat dietary fiber with improved biological activity using liquid fermentation of Aspergillus niger and to elucidate its physicochemical properties and related mechanisms. Compared with unfermented buckwheat dietary fiber, Aspergillus niger fermentation increased the soluble dietary fiber content, thereby improving dietary fiber's physical and chemical properties such as water, oil retention capacity, and swelling cholesterol-binding capacity. Fermented Tartary buckwheat dietary fiber treatment for 14 weeks significantly decreased the hepatic lipid profile, oxidative stress, and protein expression in mice. In addition, fermented Tartary buckwheat dietary fiber intervention could regulate high-fat diet-induced disorders of gut microbiota. These results suggested that fermented Tartary buckwheat dietary fiber has potential “prebiotic” effects in ameliorating obesity.
研究领域:
食品科学
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营养学
·
微生物学
·
分子生物学
✓ 已验证
产品关联
DOI
高影响因子
Food Bioscience
·
2023
·
IF 5.2
Yong Zhu,Likang Qin,Yue Chen,Shaoqi Zhou
The release patterns of phenolics in digestive tract was elucidated using a simulated digestion protocol, in which the delivery route of rutin was revealed, and the availability of released phenolics was also evaluated using a dialysis membrane absorption model. The results showed that phenolic compounds such as rutin, quercetin , 3,4-dihydroxybenzoic acid (DA), 2,3,4-trihydroxybenzoic acid (TA) and chlorogenic acid (CA) were released from Tartary buckwheat under simulated digestion. The contents of released phenolic compounds in oral-gastrointestinal digestion were significantly higher ( p < 0.05) than that in oral and oral-stomach digestion phases. Besides, in oral-gastrointestinal digestion, the proportion of available contents of rutin, DA, TA and CA to corresponding released contents were 71.8%, 73.7%, 68.6% and 100%, and the great majority of rutin was sufficiently degraded into quercetin. The contribution of antioxidant activity of available compounds to corresponding total activity were between 62.2% and 68.9%. These results indicated that phenolics in Tartary buckwheat can be adequately released in oral-gastrointestinal digestion, and a great majority of these phenolics are available. This study illustrates the potential bioavailability of phenolic compounds in Tartary buckwheat during gastrointestinal digestion.
研究领域:
食品科学
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营养学
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药理学
✓ 已验证
产品关联
DOI
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2021
·
IF 6.953
Yiming Zhou,Qingyi Jiang,Sijia Ma,Xiaoli Zhou
Tartary buckwheat is one of the few pseudocereals with abundant flavonoids and starch. However, there are different views on the digestibility of Tartary buckwheat starch (TBS) because of its particle size and structure. In this study, fluorescence spectrum methods and enzymatic kinetics were used to investigate the interaction between TBS /two glycosidase (α-amylase and α-glucosidase) and quercetin to explore its digestive properties and provide a perspective regarding the application of TBS in functional starch products. The results showed that the interaction between TBS and quercetin was probably weak hydrophobic force and hydrogen bonding. The inhibitory effect of quercetin on α-amylase was better than that on α-glucosidase. The half inhibitory concentrations (IC 50 ) of quercetin to α-amylase and α- glucosidase was (270 ± 3.31) and (544 ± 9.01) μg/mL, respectively. The intrinsic fluorescence of two enzymes was statically quenched by forming a complex with quercetin. Quercetin also increased the microenvironment hydrophilicity of tryptophan residues in glycosidase. In vitro digestion experiment demonstrated that quercetin and TBS co-gelatinized together was more effective to inhibit TBS hydrolysis than quercetin itself alone. In the first-order kinetic and LOS model, quercetin-starch gel structure and quercetin inhibitory activity against enzymes had synergistic effects of the TBS digestion.
研究领域:
食品科学
·
营养学
·
生物化学
·
药理学
✓ 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）