LWT-FOOD SCIENCE AND TECHNOLOGY
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2023
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IF 6
Huan Du,Yingyun Hu,Kaixiang Lu,Tao Li,Yang Tian,Yongjin Hu
Folate is an essential vitamin for the human body and must be obtained exogenously. It is recognized that some microorganisms are capable of producing folates during growth, revealing possibilities for innovations of natural folate biofortified foods. The aim of this study was to identify potential folate-producing strains to enhance folate content in fermented Moringa oleifera leaves powder (MOLP). Although most of the tested strains exhibited folate production, there were significant differences among them in terms of both quantity and distribution, whether intracellular or extracellular. 10 strains with potential for folate production were chosen for enhancing the folate content of MOLP. The two most promising strains, Lactiplantibacillus sp. LP1 and Saccharomyces cerevisiae Y-J-1, demonstrated high folate levels up to 1940 and 2115 μg/100 g dry matter, respectively. These levels were 1.6 and 1.8-fold the initial value in MOLP. Additionally, the fermentation of MOLP not only enhanced its nutritional quality but also preserved its significant bioactivity. This study provides the initial understanding of how selected microorganisms can naturally enrich folates in fermented MOLP, presenting an alternative solution to address the widespread issue of folate deficiency while promoting human health.
研究领域:
营养学
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微生物学
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食品科学
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生物技术
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产品关联
DOI
高影响因子
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
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2020
·Vol. 55
·期 9
·3082-3090
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IF 2.773
Yahya Saud Hamed,Mohamed Abdin,Guijie Chen,Hafiz Muhammad Saleem Akhtar,Xiaoxiong Zeng
Summary In an ultrasonic bath and for 30 min in the presence of water as extraction solvent in a ratio of 1:10 (g/mL), effect of extraction temperature on extraction of caffeoylquinic acids (CQAs) from Moringa oleifera leaves (MOL) was investigated. Gradually increasing in extraction temperature caused a growing in mono-CQA and declining in 3,5-diCQA. The extract obtained at 80 °C showed the highest antioxidant capacity, and IC 50 values for scavenging activities on DPPH radicals and ABTS radicals were 56.9 and 53.6 µg/mL, respectively. Compared with α-glucosidase and α-amylase, the extract showed the highest inhibition on pancreatic lipase (IC 50 of 0.073 mg/mL). Increasing the extraction temperature improved cytotoxicity of the extract on cancer cell lines of HeLa and HepG2. Compared with gram-negative Escherichia coli and Salmonella typhimurium , all the extracts showed higher inhibition on the growth of gram-positive Bacillus cereus and Staphylococcus aureus . Our results suggested that use of higher extraction temperature (80 °C) improved the biological activity of MOL extract.
研究领域:
植物化学
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药理学
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食品科学
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产品关联
DOI
高影响因子
Frontiers in Nutrition
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2022
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IF 6.59
Tao Liang,Gu Fan,Liu Yan,Yang Min,Wu Xing-Zhong,Sheng Jun,Tian Yang
Moringa oleifera leaves are a kind of new food raw materials, rich in functional factors, M. oleifera leaves aqueous extract have antioxidant activity and M. oleifera leave protein is an important active ingredient in the aqueous extract. Numerous studies have shown that peptides have strong antioxidant activity. To reveal the antioxidant effects of M. oleifera (MO) leaves peptides, MO leave antioxidant peptides were isolated and prepared to clarify their antioxidant activity. MLPH1 (<1 kDa), MLPH3 (1~3 kDa), MLPH5 (3~5 kDa), and MLPH10 (5~10 kDa) fractions were obtained by the membrane ultrafiltration classification of MO leaves proteolytic hydrolysate (MLPH). MLPH1 was further separated by centrifugal filters, and the fraction separated by <1 kDa (MLPH1-1) was identified and analyzed by LC–MS/MS. The purpose of this study was to investigate the effect of MO leaves antioxidant peptide pretreatment on H2O2-treated HepG2 cells and to refine the antioxidant activity. The results showed that MLPH1 had the strongest antioxidant activity, and three MO leaves antioxidant peptides (LALPVYN, LHIAALVFQ, and FHEEDDAKLF) were obtained. The peptide with the sequence LALPVYN and a molecular weight of 788.44 Da had the strongest antioxidant activity. After 24 h of LALPVYN pretreatment, the cell viability and the CAT, GSH-Px, and SOD enzyme activity were significantly increased, and the MDA, ROS, and apoptosis rates were significantly decreased. These results provide a theoretical basis for further research on the antioxidant mechanism of MO leaves peptides.
研究领域:
生物化学
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药理学
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细胞生物学
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食品科学
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产品关联
DOI
PubMed
高影响因子
INDUSTRIAL CROPS AND PRODUCTS
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2017
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IF 3.181
Chun Chen,Bin Zhang,Qiang Huang,Xiong Fu,Rui Hai Liu
Microwave-assisted extraction of Moringa oleifera Lam. leaf polysaccharides was investigated using a response surface methodology. The following conditions were found to generate an experimental yield of 2.96 ± 0.11%, which closely agreed with the predicted value of 2.89%: time 70 min, microwave power 700 W, temperature 70 °C and a liquid/solid ratio of 35 mL/g. After the MLPs were treated with graded precipitation of 40%, 60% and 80% (v/v) ethanol solution, the respective average molecular weight polysaccharide fractions, namely MLP-1 (9.68 × 10 3 kDa), MLP-2 (6.29 × 10 3 kDa) and MLP-3 (4.86 × 10 3 kDa), were obtained. These three fractions were composed of xylose, mannose, glucose, galactose and arabinose but with differing molar ratios. They had similar Fourier transform infrared spectroscopy but their surface morphology differed as determined by scanning electron microscopy. The Congo red assay indicated that the three fractions were not helical polysaccharides. The three polysaccharide fractions exhibited different rheological properties. MLP-1 exhibited pseudoplastic flow behaviors, while MLP-3 displayed near-Newtonian flow behaviors over the entire accessible frequency range. In addition, MLP-3 had stronger inhibitory effects on α-amylase and α-glucosidase than MLP-1 and MLP-2. The results suggest that MLP-3 has potential for the treatment of diabetes.
研究领域:
天然产物化学
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食品科学
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药用植物学
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生物化学
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功能食品
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糖尿病治疗
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多糖药理学
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DOI
高影响因子
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
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2025
·Vol. 26
·期 4
·1647
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IF 4.9
Chuyu Xi,Wenjie Li,Zhiguo Xu,Jing Xie,Xiaoyu Gao,Dan Feng,Yang Tian,Shuang Song
M. oleiferaleaves represent a novel and nutritious food. Prior research has demonstrated thatM. oleiferaleaves can elicit allergic responses in BALB/c mice. Based on these findings, further studies were conducted to investigate the effects of heat treatment on the allergenicity, particle size, zeta potential, total sulfhydryl (TSH) content, hydrophilicity and hydrophobicity, ultraviolet spectrum, and intrinsic fluorescence spectrum ofM. oleiferaleaf protein. Additionally, in vitro digestion experiments were carried out to gain further insights into the protein’s behavior under these conditions. The experiment simulated the alterations inM. oleiferaleaf protein during the processes of cooking and digestion. The findings of this experiment can provide certain guidance for the processing ofM. oleiferaleaf products. The hydrophilicity, hydrophobicity, transmembrane region, antigen index, calcium binding site, spatial structure, and homology ofM. oleiferaleaf fructose 1,6 bisphosphate aldolase (FBA) were simulated and calculated based on the amino acid sequence of the 36 kDa allergen. These parameters collectively serve to indicate the allergenic activity of the peptide. The findings of the analysis align with the outcomes of the sensitization experiments, suggesting that the FBA ofM. oleiferaleaves is indeed consistent. In conjunction with the heat treatment experiments, this research can inform the preparation ofM. oleiferaleaf foods and provide a foundation for further investigation intoM. oleiferaleaf allergens.
研究领域:
食品科学
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植物学
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免疫学
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DOI
PubMed
高影响因子
Journal of Functional Foods
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2024
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IF 3.8
Deying Men,Jiahe Dai,Yuxue Yuan,Haifen Jiang,Xinyu Wang,Yifan Wang,Liang Tao,Jun Sheng,Yang Tian
Moringa oleifera leaf peptide, which is a plant-derived bioactive peptide, exhibits several advantages, including safety, high efficiency and nontoxic side effects. The goal of this study was to identify representative antiosteoporotic peptides from Moringa oleifera leaf proteins and determine their regulatory mechanisms using network pharmacology, molecular docking and molecular dynamics. The following core targets of Moringa oleifera leaf antiosteoporotic peptides were screened by network pharmacology: SRC, MAPK1, JUN and STAT3. Through molecular docking, DPYLGK was identified as a representative active peptide from the Moringa oleifera leaf protein, and SRC was determined to be a potential primary target. Molecular dynamics revealed the intermolecular mechanism of DPYLGK and SRC. Cellular assays showed that DPYLGK promotes bone formation and inhibits bone resorption. These findings demonstrated that DPYLGK is an anti-osteoporotic peptide with dual regulatory effects and will aid in the development of functional foods to prevent osteoporosis.
研究领域:
药理学
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分子生物学
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生物信息学
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营养科学
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产品关联
DOI
高影响因子
Food Chemistry-X
·
2024
·
IF 6.5
Min Yang,Liang Tao,Zi-Lin Wang,Ling-Fei Li,Cun-Chao Zhao,Chong-Ying Shi,Jun Sheng,Yang Tian
Moringa oleifera Lam. leaves are a new raw food material rich in polysaccharides. These polysaccharides exhibit various biological properties, including antioxidant, hypoglycemic and immunoregulatory effects. However, the use of Moringa oleifera Lam. leaves polysaccharides (MOLP) may be limited by their large molecular weight ( M W ) and presence of numerous impurities, such as pigments. Research has indicated that degraded polysaccharides usually exhibit high biological activity because of changes in physical structure and chemical properties. In this study, we focused on the extraction of a degraded-modified fraction from MOLP using the Ultraviolet/ Hydrogen peroxide (UV/H 2 O 2 ) method. Specifically, the physicochemical properties and glycosidic bond composition of a particular fraction (UV/H 2 O 2 degraded Moringa oleifera Lam. leaves polysaccharides in 3 h called DMOLP-3) were investigated. In addition, in vitro simulated digestion experiments showed that DMOLP-3 was only partially degraded during gastrointestinal digestion, indicating that DMOLP-3 can be utilised by gut microorganisms. Furthermore, the prebiotic properties of MOLP and DMOLP-3 was studied using an in vitro faecal fermentation model. The results indicated that compared with MOLP, DMOLP-3 led to a decrease in both the colour and M W of the polysaccharides. In addition, this model exhibited enhanced solubility and antioxidant capabilities while also influencing the surface morphology. Moreover, DMOLP-3 can facilitate the proliferation of advantageous microorganisms and enhance the synthesis of short-chain fatty acids (SCFAs). These results provide valuable insights into the utilization of bioactive components in Moringa oleifera Lam. leaves for the intestinal health.
研究领域:
食品科学
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营养学
·
生物化学
·
微生物学
·
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）