LWT-FOOD SCIENCE AND TECHNOLOGY
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2018
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IF 3.129
Hao-Xiang Gao,Zhi-Long Yu,Qiang He,Shan-Hu Tang,Wei-Cai Zeng
A potentially functional yogurt co-fermentation with Gnaphalium affine was prepared and its quality and antioxidant properties were investigated. According to the classic procedure, a novel yogurt was successfully prepared with Gnaphalium affine extract (EGA). During the storage period, the pH value and titratable acidity of yogurt showed no obvious changes compared with control. However, the texture properties of yogurt, such as firmness, adhesiveness, cohesiveness and springiness, could be effectively improved. Moreover, the yogurt possessed the lower syneresis susceptibility and higher viability of Lactobacillus bulgaricus and Streptococcus thermophilus than the control. Furthermore, the yogurt showed remarkable antioxidant potential to scavenge 2, 2′-azinobis-3-ethylbenzthiazoline-6-sulphonate (ABTS), 1,1-diphenyl-2-picrylhydrazyl (DPPH), superoxide and hydroxyl radicals. Meanwhile, the yogurt could enhance the activities of antioxidant enzymes, including superoxide dismutase (SOD), catalase (CAT) and glutathione peroxidase (GSH-Px), and it could also lead to a significant decrease of malondialdehyde (MDA) level in animal serums. The current results suggest that the yogurt co-fermentation with EGA possesses high quality properties and remarkable antioxidant potential, and thus has the great potential to be used as a novel functional food product in food industry.
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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DOI
高影响因子
Foods
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2024
·Vol. 13
·期 10
·1447
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IF 4.7
Haijun Chang,Yu Hu,Yuanwei Shi,Jie Xiong,Zhaoying Bo
This study aimed to investigate the effect ofGnaphalium affineextract (GAE) (0.04, 0.2 and 1 mg/g protein) on the gel properties of porcine myofibrillar proteins (MPs) in a simulated Fenton oxidation system, using tea polyphenols (TPs) at similar concentrations of 0.04, 0.2, and 1 mg/g protein, respectively, as a contrast. The findings revealed that as the TP concentration increased, the water retention of MP gels decreased significantly (p< 0.05). In contrast, MP gels containing medium and high concentrations of GAE exhibited significantly higher water retention than those with low concentrations of GAE (p< 0.05). When the concentration of GAE was increased to 1 mg/g protein, the strength of MP gels was significantly reduced (p< 0.05) by 33.32% compared with the oxidized control group, suggesting that low and medium GAE concentrations support MP gel formation. A texture profile analysis indicated that an appropriate GAE concentration improved gel structure and texture. Dynamic rheological characterization revealed that low concentrations of TP (0.04 mg/g protein) and low and medium concentrations of GAE (0.04 and 0.2 mg/g protein) strengthened the protein gel system. Conversely, high concentrations of TP and GAE (1.0 mg/g protein) damaged the protein gel system or even promoted the collapse of the gel system. Scanning electron microscopy revealed that higher TP concentrations disrupted the gel, whereas low and medium GAE concentrations maintained a more continuous and complete gel network structure compared with the oxidized control group. This indicates that an appropriate GAE concentration could effectively hinder the destruction of the gel network structure by oxidation. Therefore, based on the obtained results, 0.2 mg/g protein is recommended as the ideal concentration of GAE to be used in actual meat processing to regulate the oxidization and gel properties of meat products.
研究领域:
食品科学
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生物化学
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产品关联
DOI
PubMed
高影响因子
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
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2023
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IF 3.3
Haijun Chang,Yuanwei Shi,Jie Xiong,Zhaoying Bo,Yan Dai
Summary This study investigated the effects of the combination of Gaphalium affine extract (GAE) and sodium pyrophosphate (PP) on the structure and oxidative stability of porcine myofibrillar proteins (MPs) under oxidative stress. The results showed that GAE was rich in total flavonoids and total phenols (37.09% and 67.50%, respectively). GAE had strong free radical scavenging ability, especially for • OH, and the semi-inhibitory concentration (IC 50 ) of • OH reached as high as 3.59 μg/mL, which was slightly lower than that of the standard antioxidant vitamin C (V c ). The addition of GAE and PP significantly inhibited the formation of carbonyl groups compared to the control group ( P < 0.05). The presence of GAE further promoted the loss of total sulphydryl groups by 3.52% compared to the oxidative control group ( P < 0.05). However, PP and PP+G significantly inhibited the loss of total sulphydryl groups ( P < 0.05). The further reduction in the carbonyl content, increase in the hydrogen bond content, inhibition of the conversion of sulphydryl groups to disulphide bonds, and decrease in the cross-linking aggregation of corresponding proteins all indicate that GAE and PP could cooperatively regulate the oxidation of MPs. An appropriate amount of PP effectively modified the damage caused by GAE on both the secondary and tertiary structure of MPs to maintain their structural stability, however, a relatively higher concentration of PP led to a substantial degree of MP collapse and affected the quality of the proteins. These results suggest that the oxidative stability of MPs can be improved by the addition of an appropriate amount of GAE (0.2 mg/g protein) combined with PP (1 mM).
研究领域:
食品科学
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生物化学
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蛋白质化学
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产品关联
DOI
高影响因子
INTERNATIONAL JOURNAL OF FOOD PROPERTIES
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2024
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IF 3.1
Qi-Ju Shao,Yan Wang,Xi-Jin Yang,Ke Su,Jin-Fen Zheng,Li Yang,En-Die Zhou,Xiao-Yan Yuan,Rong-Xiang Chen
Gnaphalium affine is a plant with various active properties and has been approved for use as a traditional medicine and food ingredient. In this study, liquid chromatography with electrochemical detection was utilized to separate the antioxidant compounds of G. affine, in conjunction with liquid chromatography-triple quadrupole mass spectrometry for identification. The in vitro antioxidant activity of G. affine was evaluated using DPPH and ABTS radical scavenging capacity assays, as well as the ferric reducing antioxidant power assay. The results showed that a total of 25 antioxidant compounds were screened and identified, among which 14 compounds were quantitatively analyzed. G. affine was found to be rich in phenolic substances, with the total phenolic content ranging from 14.62 to 59.30 mg GAE/g DW, which exhibited high antioxidant potential. The antioxidant activities showed a strong positive correlation with the total phenolic content (r > 0.9). The predominant phenolic compounds in G. affine were 5-O-caffeoylquinic acid, 3-O-caffeoylquinic acid, ferulic acid, luteolin-7-O-glucoside, 3,5-O-dicaffeoylquinic acid, 1,5-O-dicaffeoylquinic acid, and luteolin, with 3,5-O-dicaffeoylquinic acid and 1,5-O-dicaffeoylquinic acid exhibiting the highest levels. Statistical analysis indicated that monosubstituted caffeoylquinic acids, disubstituted caffeoylquinic acids, and luteolin derivatives strongly correlated with the antioxidant potential. This study identified and quantified the major chemical constituents responsible for the antioxidant properties of G. affine, demonstrating its potential as a natural source of antioxidants for the use in foods, pharmaceuticals, and health products.
研究领域:
植物化学
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药理学
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分析化学
✓ 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）