JOURNAL OF SURFACTANTS AND DETERGENTS
·
2013
·Vol. 17
·期 5
·919-928
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IF 1.515
He Jun,Wu Zi-ying,Zhang Shuo,Zhou Yang,Zhao Feng,Peng Zhi-qin,Hu Zhi-wen
Microwave-assisted extraction (MAE) was utilized to extract tea saponin from oil-tea camellia seed cake. The factors influencing the extraction efficiency were studied, including the effects of microwave power, irradiation duration, temperature, ratio of solvent to material and aqueous ethanol concentration. By systematic orthogonal experiments, the optimal extraction technology was determined. Compared with a conventional extraction method, MAE shows great advantages with the extraction time reduced from 6 h to 4 min, 50 % organic solvent saved and about 14 % extraction yield enhanced. Fourier transform infrared spectroscopy testing and high performance liquid chromatography analysis proved that the extracted resultants were tea saponin with similar compounds as a standard tea saponin. The extracted tea saponin was applied on the cleaning of historic silks and showed good removal effect on the stains. This work provides useful information for fully use of oil-tea camellia seed cake and new applications of tea saponin at the protection of historic textiles.
研究领域:
植物化学
·
文物保护
✓ 已验证
DOI
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2018
·
IF 3.909
Sheng Zhang,Xiangzhou Li
We isolated and purified polysaccharide from the Camellia oleifera Abel. seed cake (CCP) and studied its hypoglycemic activity in vitro . The molecular weight of CCP was 4736 Da and the monosaccharide molar composition ratio was: Xylose :Glucuronic acid:Galactosamine:Mannose = 10.9:4.4:2.6:1.8. The CCP contained conjugated proteins and belonged to acidic polysaccharide, which can promote the consumption of the glucose in the medium by HepG2 cells within the range of 0.125–0.500 mg/mL. Relative consumption rate (RCR) of the glucose was the highest at 0.5 mg/mL, exceeded that of the metformin hydrochloride, as well as that of Tea Polysaccharide under the same concentration. A meaningful structure activity relationship (SAR) of hypoglycemia polysaccharides had established. This result suggests that CCP can be used as hypoglycemic medicine or health food.
研究领域:
生物化学
·
药理学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Foods
·
2023
·Vol. 12
·期 2
·393
·
IF 5.2
Yuanping Zhang,Fenghua Wu,Zhiping He,Xuezhi Fang,Xingquan Liu
In recent years, food-derived hypoglycemic peptides have received a lot of attention in the study of active peptides, but their anti-diabetic mechanism of action is not yet clear. In this study, camellia seed cake protein (CSCP) was used to prepare active peptides with α-glucosidase inhibition. The optimization of the preparation of camellia seed cake protein hydrolyzed peptides (CSCPH) was conducted via response surface methodology (RSM) using a protamex withα-glucosidaseinhibition as an indicator. The optimal hydrolysis conditions were pH 7.11, 4300 U/g enzyme concentration, 50 °C hydrolysis temperature, and 3.95 h hydrolysis time. Under these conditions, theα-glucosidaseinhibition rate of CSCPH was 58.70% (IC508.442 ± 0.33 mg/mL). The peptides with highα-glucosidase inhibitory activitywere isolated from CSCPH by ultrafiltration and Sephadex G25. Leu-Leu-Val-Leu-Tyr-Tyr-Glu-Tyr (LLVLYYEY) and Leu-Leu-Leu-Leu-Pro-Ser-Tyr-Ser-Glu-Phe (LLLLPSYSEF) were identified and synthesized for the first time by Liquid chromatography electrospray ionisation tandem mass spectrometry (LC-ESI-MS/MS) analysis and virtual screening with IC50values of 0.33 and 1.11 mM, respectively. Lineweaver-Burk analysis and molecular docking demonstrated that LLVLYYEY was a non-competitive inhibitor ofα-glucosidase, whereas LLLLPSYSEF inhibitedα-glucosidase, which displayed a mixed inhibition mechanism. The study suggests the possibility of using peptides from Camellia seed cake as hypoglycaemic compounds for the prevention and treatment of diabetes.Keywords:camellia seed cake protein (CSCP);α-glucosidase;Inhibition kinetic;molecular docking
研究领域:
食品科学
·
生物化学
·
药理学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Biocatalysis and Agricultural Biotechnology
·
2025
·
IF 3.8
Lingyun Yao,Qingru Huang,Huatian Wang,Tao Feng,Chuang Yu,Kun Xie,Hao Liu,Shiqing Song,Li Shao,Min Sun
The Camellia seed cake (CSC) is by-product of tea tree ( Camellia oleifera ) oil that rich in proteins and traditionally discarded or used as fertilizers, which would lead to a serious waste of the high-quality resources. In this work, Bacillus subtilis was employed to the submerged fermentation of CSC for production of potential bioactive peptides. After optimization by single-factor experiments and response surface methodology (RSM), the optimal fermentation conditions revealed to be material-to-liquid ratio of 30 g/L, inoculum volume of 19.0 %, and temperature of 35.4 °C, and the peptide production yield reached 11.68 % after RSM optimization. The amino acid composition analysis of CSC hydrolysates (CSCH) showed that CSCH was mainly composed of Tyr, Cys, Gly and Val, and 94.01 % of the peptides contained in the CSCH had a molecular weight of less than 3 kDa. In addition, the CSCH revealed strong antioxidant and tyrosinase inhibition potential in vitro, and the Lineweaver–Burk analysis indicated that CSCH exhibited a reversible competitive inhibition against the tyrosinase. Peptides were supposed to be major components that contribute to the bioactivity of CSCH due to their high contained concentration. The results demonstrated that CSCH could be developed as a new type of pure natural antioxidant and anti-tyrosinase agents used for health-promoting products, and these findings would provide useful information for better transformation and utilization of the CSC by-products.
研究领域:
食品科学
·
微生物学
·
生物化学
✓ 已验证
产品关联
DOI
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2024
·
IF 7.7
Jing Chen,Yannan Zhang,He Liu,Haiqin Lu,Xu Xu,Minggui Shen
The evolution of production and lifestyle patterns has led to an increasing demand for multifunctional packaging materials that exceed the capabilities of traditional single-function options, thus driving continuous innovation in the field. In this study, a novel approach is presented, where camellia seed cake protein, derived from camellia seed oil production by-products, is incorporated into sodium alginate to create biobased active packaging films. The antioxidant and UV-shielding properties of the sodium alginate-camellia seed cake protein films are enhanced by the incorporation of camellia seed cake protein. A closely intertwined structure is created between sodium alginate and camellia seed cake protein through electrostatic interactions, resulting in effective water vapor barrier capabilities. Furthermore, the active packaging films exhibit antimicrobial activity against E. coli and S. aureus , providing significant advantages for fruit preservation. This research is essential in delaying fruit spoilage, extending shelf life, and providing new insights into the development of biobased multifunctional food packaging materials.
研究领域:
食品科学
·
材料科学
·
生物技术
✓ 已验证
产品关联
DOI
PubMed
高影响因子
POSTHARVEST BIOLOGY AND TECHNOLOGY
·
2023
·
IF 7
Guliang Yang,Zhiwen Qi,Sijie Shan,Kun Lu,Junqin Zhou,Liying Yang,Xiaofeng Tan
In this study, we developed a method for synthesizing silver nanoparticles (AgNPs) using aqueous assembly assay and anchoring them with camellia seed cake polyphenols (CPs). Zeta potential analysis demonstrated a higher binding affinity of CP-AgNPs to Penicillium digitatum , which could be attributed to the interaction between the hydroxyl group of CP-AgNPs and the polysaccharide present on the fungal cell wall. Compared to AgNPs, the CP-AgNPs outperformed conventional AgNPs in antifungal activity against P. digitatum . The mechanism underlying this antimicrobial effect involves raising the level of oxidative stress by regulating the expression levels of oxidative stress response genes. In addition, CP-AgNPs/CS showed highly effective in reducing citrus decay levels during chamber storage. In conclusion, the use of CPs as anchoring agent in the in-situ aqueous assembly of CP-AgNPs improved their biocompatibility and antimicrobial properties. CP-AgNPs hold great promise for applications in fruit preservation, especially citrus preservation.
研究领域:
材料科学
·
生物技术
·
食品科学
·
植物病理学
✓ 已验证
DOI
高影响因子
FOOD CHEMISTRY
·
2022
·
IF 9.231
Ningxiang Yu,Shengxin Shao,Weiwei Huan,Qin Ye,Xiaohua Nie,Yuanchao Lu,Xianghe Meng
The potential utilization value of Camellia seed cake was explored by extracting albumin (CSCA) to develop nanoparticles for lutein delivery. First, thermal property and amphiphilicity of CSCA were evaluated to guide nanoparticle preparation. Next, CSCA nanoparticles modified with chitosan (CS) were prepared through a thermally induced self-assembly method derived by electrostatic attraction and hydrophobic interaction. The optimized nanoparticles were prepared from CSCA:CS at a mass ratio of 2:1 with pH of 4.5, and an incubation temperature and time of 80 ℃ and 10 min, respectively. The nanoparticles had the highest effective loading capacity for lutein at 5.89 ± 0.78%, and the corresponding encapsulation efficiency was 43.82 ± 5.69%. The storage stability of lutein was improved by nanoparticle loading, and the bioaccessibility of lutein in simulated intestinal digestion increased from 26.8 ± 4.4% to 57.3 ± 9.6% after encapsulation into nanoparticles. These findings may facilitate the development of new and sustainable proteins from plant waste for delivery system applications.
研究领域:
纳米技术
·
食品科学
·
可持续化学
·
药学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
INTERNATIONAL JOURNAL OF FOOD PROPERTIES
·
2019
·
IF 1.398
Guang-Long Yao,Wei He,You-Gen Wu,Jian Chen,Xin-Wen Hu,Jing Yu
This study aimed to analyze the effect of hydrogen peroxide decolorization on the structure and functional characteristics of tea meal protein to provide some theoretical basis for the utilization of tea meal protein. The changes in the protein structure and function before and after decolorization were evaluated by measuring denaturation temperature, surface hydrophobicity, and sulfhydryl content and by analyzing infrared spectrum, X-ray diffraction peak, and microstructure, etc. Results showed that decolorization with hydrogen peroxide increased the surface hydrophobicity, decreased the sulfhydryl content, and did not change the disulfide bond content. The treatment weakened the chemical bond strength but did not affect the basic skeleton structure. The microstructure as well as the position and intensity of the X-ray diffraction peak of the protein from Camellia oleracea seed cake remained the same before and after the treatment. The heat denaturation temperature also increased. Hydrogen peroxide did not change the isoelectric point; decreased the solubility, emulsifying properties, emulsion stability, foaming ability, and foam stability of the protein; and increased the oil and water holding capacities. Overall, decolorization with hydrogen peroxide did not significantly affect the protein structure but changed its functional properties.
研究领域:
食品科学
·
蛋白质化学
·
农业生物技术
✓ 已验证
产品关联
DOI
高影响因子
BIOTECHNOLOGY AND BIOPROCESS ENGINEERING
·
2015
·Vol. 20
·期 1
·157-167
·
IF 1.113
Chaudhary Narendra,Bhardwaj Jyoti,Hwang Jae-Ho,Seo Hyo-Jin,Kim Min-Yong,Shin Tai-Sun,Wee Ji-Hyang,Shin Yu-Lim,Kim Jong-Deog
Camellia sinensis L. O. Kuntze has traditionally been used in Asian countries as a stimulant, a diuretic, and to prevent obesity. Studies in green tea are well-documented in literature, though the potential of fruit from the plant has never been studied in details. In the present study, the anti-adipogenic effect of aqueous extract of green tea seed cake extract (GTE) were analysed in-vitro and the anti-obesity effects were determined in-vivo in murine model fed high-fat and high-carbohydrate diets. We found that GTE inhibited the lipid accumulation in 3T3-L1 adipocyte and significantly lowered body weight, body fat-pad weights, blood lipid, glucose, insulin, and leptin levels in mice fed high-fat and high-carbohydrate diets. GTE suppressed the expression of important adipogenic genes (PPARγ, C/EBPα, SREBP, LPL, aP2 and leptin) and lipid metabolism genes (FAS). Furthermore, GTE induced the levels of adiponectin in serum and adipose tissue, as well as AMP-activated protein kinase (AMPK) in liver tissue. These results suggested that GTE ameliorates its anti-obesity effect through multiple cells signaling pathways in diets induced obesity in mice.
研究领域:
药理学
·
营养学
·
分子生物学
✓ 已验证
DOI
高影响因子
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
·
2020
·Vol. 56
·期 1
·138-147
·
IF 2.773
Jun Feng,Yi-Long Ma,Ping Sun,Kiran Thakur,Shaoyun Wang,Jian-Guo Zhang,Zhao-Jun Wei
Summary Enzymatically derived peptides from different proteins have displayed the potential to provide health benefits. Present research aims to obtain the functional peptides and improve the economic value of camellia seed cake via enzymatic hydrolysis. Camellia seed cake protein hydrolysates (CSCPH) prepared with alcalase demonstrated higher α-glucosidase inhibitory activity. After ultrafiltration, the α-glucosidase inhibitory activity of different components was compared. The component (CSCPH-IV) with the highest activity was selected for further separation and purification. The peptides were purified using reverse-phase high-performance liquid chromatography (RP-HPLC) twice and identified as GHSLESIK, GLTSLDRYK and SPGYYDGR by liquid chromatography-tandem mass spectrometry (LC-MS/MS). Subsequently, the preliminarily inhibitory effect of these peptides on α-glucosidase activity was demonstrated by the molecular docking model. These results showed that three novel peptides isolated from the hydrolysates of camellia seed cake have the potential to be used as anti-diabetic compounds for the development of functional foods.
研究领域:
食品科学
·
药理学
·
生物化学
✓ 已验证
产品关联
DOI
高影响因子
危险品化学品经营许可证（带存储）