Journal of Food Measurement and Characterization
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2024
·
IF 2.9
Liang Heng-Yu,Xiao Yang,Gao Hao-Xiang,Zeng Wei-Cai
Ligustrum robustum (Rxob.) Blume was utilized as an natural additive to protect oil quality during the high temperature processing. L. robustum exhibited the remarkable capability to inhibit peroxide value, acid value, viscosity and color deterioration of oil. Meanwhile, L. robustum inhibited the decomposition of unsaturated fatty acids and the formation of trans fatty acids to protect the nutritional value of the oil. In addition, L. robustum increased the initial oxidation temperature of oil and raised its initial decomposition temperature. With high content of total phenols (126.9 g gallic acid equivalent /kg extract) and flavonoids (135.6 g rutin equivalent /kg extract), L. robustum showed the remarkable antioxidant and reducing capacities and was effective in scavenging free radicals and inhibiting lipid peroxidation. Furthermore, Ligurobustoside B was identified as the phenolic component in L. robustum sample with the high amount. All present results suggest that L. robustum has potential to be utilized as the natural additive for protecting oil quality during the high temperature processing. Chemical compounds studied in this article Ligurobustoside B (PubChem CID: 102,316,894).
研究领域:
食品科学
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植物学
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DOI
高影响因子
FOOD CHEMISTRY
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2025
·
IF 9.8
Hao-Xiang Gao,Nan Chen,Qiang He,Wei-Cai Zeng
The low solubility of phenolic compounds in oils limits their protective effect on oil quality. In the present study, novel microemulsions were designed and prepared with Ligustrum robustum (Rxob.) Blume polyphenols extract (LRE) using soybean oil as the oil phase, a combination of Tween80 and Span80 as surfactants, and ethanol as the co-surfactant, and subsequently characterized and evaluated their properties and performance in oil. Results showed that the amount of LRE dissolved in prepared microemulsions could reach 0.025 g/g oil. According to the droplet size, rheology, differential scanning calorimetry, and transmission electron microscopy measurements, LRE had no negative effects on microemulsion structure and increased the particle size, viscosity, and interfacial strength of microemulsion. Moreover, LRE exhibited remarkable antioxidant activities, and the LRE-loaded microemulsions showed no obvious cytotoxicity on Caco-2 cells. Furthermore, the LRE-loaded microemulsions exhibited superior effectiveness in inhibiting oil oxidation during storage, compared to the direct addition of LRE. All results suggest that the microemulsion has the potential used as an embedded material for natural antioxidants in food industry.
研究领域:
食品科学
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植物化学
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产品关联
DOI
PubMed
高影响因子
MOLECULES
·
2023
·Vol. 28
·期 21
·7274
·
IF 4.6
Shi-Hui Lu,Xiu-Xia Li,Hao-Jiang Zuo,Wei-Neng Li,Jia-Ping Pan,Jing Huang
Ligustrum robustumhas been not only used as a heat-clearing and detoxicating functional tea (Ku-Ding-Cha) but also consumed as a hypotensive, anti-diabetic, and weight-reducing folk medicine. From the leaves ofL. robustum, ten new monoterpenoid glycosides named ligurobustosides T10(1a), T11(1b), T12(2a), T13(2b), T14(3a), T15(3b), F1(4b), T16(5a), T17(5b), and E1(6b), together with five known ones (4a,6a,7,8a,8b), were separated and identified using the spectroscopic method and chemical method in this research. The results of biological tests exhibited that the fatty acid synthase (FAS) inhibitory action of compound5(IC50: 4.38 ± 0.11 μM) was as strong as orlistat (IC50: 4.46 ± 0.13 μM), a positive control; the α-glucosidase inhibitory actions of compounds1–4and7–8, and the α-amylase inhibitory actions of compounds1–8were medium; the ABTS radical scavenging capacities of compounds1–3and5–8(IC50: 6.27 ± 0.23 ~ 8.59 ± 0.09 μM) were stronger thanl-(+)-ascorbic acid (IC50: 10.06 ± 0.19 μM) served as a positive control. This research offered a theoretical foundation for the leaves ofL. robustumto prevent diabetes and its complications.Keywords:Ligustrum robustum;monoterpenoid glycoside;FAS;α-glucosidase;antioxidant;anti-diabetes
研究领域:
植物化学
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药理学
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天然产物研究
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DOI
PubMed
高影响因子
MOLECULES
·
2022
·Vol. 27
·期 12
·3709
·
IF 4.927
Shi-Hui Lu,Jing Huang,Hao-Jiang Zuo,Zhong-Bo Zhou,Cai-Yan Yang,Zu-Liang Huang
The leaves ofLigustrum robustumhave been applied as Ku-Ding-Cha, a functional tea to clear heat, remove toxins, and treat obesity and diabetes, in Southwest China. The phytochemical research on the leaves ofL. robustumled to the isolation and identification of eight new monoterpenoid glycosides (1–8) and three known monoterpenoid glycosides (9–11). Compounds1–11were tested for the inhibitory activities on fatty acid synthase (FAS),α-glucosidase,α-amylase, and the antioxidant effects. Compound2showed stronger FAS inhibitory activity (IC50: 2.36 ± 0.10 μM) than the positive control orlistat (IC50: 4.46 ± 0.13 μM), while compounds1,2,5and11displayed more potent ABTS radical scavenging activity (IC50: 6.91 ± 0.10~9.41 ± 0.22 μM) than the positive control L-(+)-ascorbic acid (IC50: 10.06 ± 0.19 μM). This study provided a theoretical basis for the leaves ofL. robustumas a functional tea to treat obesity.Keywords:Ligustrum robustum;monoterpenoid glycoside;FAS;α-glucosidase;antioxidant;anti-obesity;hypoglycemic
研究领域:
植物化学
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药理学
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生物活性研究
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DOI
PubMed
高影响因子
JOURNAL OF FOOD SCIENCE
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2024
·Vol. 89
·期 6
·3306-3317
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IF 3.2
Hao-Xiang Gao,Nan Chen,Qiang He,Bi Shi,Wei-Cai Zeng
The increasing concerns about health have led to a growing demand for high-quality fried foods. The potential uses of Ligustrum robustum (Rxob.) Blume, a traditional tea in China, as natural additives to enhance the quality of starchy food during frying was studied. Results indicated that L. robustum polyphenols extract (LREs) could improve the quality of fried starchy food, according to the tests of color, moisture content, oil content, texture property, and volatile flavor. The in vitro digestion results demonstrated that LRE reduced the final glucose content from 11.35 ± 0.17 to 10.80 ± 0.70 mmol/L and increased the phenolic content of fried starch foods from 1.23 ± 0.04 to 3.76 ± 0.14 mg/g. The appearance and polarizing microscopy results showed that LRE promoted large starch bulges on the surface of fried starchy foods. Meanwhile, X-ray diffraction results showed that LRE increased the intensity of characteristic diffraction peak of fried starch with a range of 21.8%–28%, and Fourier transform infrared results showed that LRE reduced the damage to short-range order structure of starch caused by the frying process. In addition, LRE increased the aggregation of starch granules according to the SEM observation and decreased the enthalpy of starch gelatinization based on the differential scanning calorimetry results. The present results suggest that LREs have the potential to be utilized as a natural additive for regulating the quality of fried starchy food in food industries. Practical Application The enhancement of L. robustum polyphenols on the quality of starchy food during frying was found, and its mechanisms were also explored. This work indicated that L. robustum might be used as a novel economic natural additive for producing high-quality fried foods.
研究领域:
食品科学
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植物化学
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产品关联
DOI
PubMed
高影响因子
MOLECULES
·
2022
·Vol. 27
·期 21
·7390
·
IF 4.927
Shi-Hui Lu,Hao-Jiang Zuo,Jing Huang,Ran Chen,Jia-Ping Pan,Xiu-Xia Li
The phytochemical study on the leaves ofLigustrum robustum, which have been used as Ku-Ding-Cha, led to the isolation and identification of three new phenylethanoid glycosides and three new phenylmethanoid glycosides, named ligurobustosides R1(1b), R2–3(2), R4(3), S1(4b), S2(5), and S3(6), and five reported phenylethanoid glycosides (7–11). In the bioactivity test, (Z)-osmanthuside B6(11) displayed strong fatty acid synthase (FAS) inhibitory activity (IC50: 4.55 ± 0.35 μM) as the positive control orlistat (IC50: 4.46 ± 0.13 μM), while ligurobustosides R4(3) and S2(5), ligupurpuroside B (7),cis-ligupurpuroside B (8), ligurobustoside N (9), osmanthuside D (10), and (Z)-osmanthuside B6(11) showed stronger ABTS radical scavenging activity (IC50: 2.68 ± 0.05~4.86 ± 0.06 μM) than the positive control L-(+)-ascorbic acid (IC50: 10.06 ± 0.19 μM). This research provided a theoretical basis for the leaves ofL. robustumas a tea with function in treating obesity and diabetes.Keywords:Ligustrum robustum;phenylethanoid glycoside;phenylmethanoid glycosides;FAS;α-glucosidase;antioxidant;anti-obesity;hypoglycemic
研究领域:
植物化学
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药理学
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代谢生物学
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产品关联
DOI
PubMed
高影响因子
JOURNAL OF FOOD SCIENCE
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2021
·Vol. 86
·期 3
·1114-1123
·
IF 3.167
Lin Chen,Nan Chen,Qiang He,Qun Sun,Wei-Cai Zeng
A functional yogurt was prepared with Ligustrum robustum (Rxob.) Blume extract (LRE), while its antioxidant and hypoglycemic activities were evaluated and its action mechanism was further explored. With the cofermentation of LRE, the yogurt showed the fine quality characteristics, including pH, titratable acidity, texture, syneresis susceptibility, color, microbiological content, and chemical composition. Meanwhile, the yogurt exhibited the remarkable antioxidant capability to enhance the activities of antioxidant enzymes and reduce the malondialdehyde level in animal serums. In addition, the yogurt showed the obvious hypoglycemic activity to inhibit the decrease of glucose tolerance and the increase of postprandial hyperglycemia of diabetes mice. Furthermore, using the analysis of molecular docking, the main compounds of LRE could combine tightly with α-amylase and α-glucosidase by hydrogen bond and hydrophobic interaction, so as to change their spatial structure and inhibit their biocatalytic activity in glucose metabolism. All present results suggested that LRE showed the potential value to be used as supplement to enhance the quality and functions of yogurt in food industry. Practical Application The hypoglycemic and antioxidant activities of a functional yogurt cofermented with LRE were found and its relative action mechanism was also explored. This work provide the experimental and theoretical basis for the application of this yogurt as nutraceuticals to protect human health in food industry.
研究领域:
食品科学
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营养学
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生物化学
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DOI
PubMed
高影响因子
ACS Food Science & Technology
·
2023
·
IF 2.3
Hao-Xiang Gao,Nan Chen,Qiang He,Bi Shi,Zhi-Long Yu,Wei-Cai Zeng
This study aimed to construct zeolite/chitosan-based magnetic microparticles (MMPs) using ZSM-5 zeolite, Fe3O4, and chitosan with incorporated Ligustrum robustum (Rxob.) Blume polyphenol extract (LRE) for oil quality control. Magnetic characterization and X-ray diffraction analysis demonstrated that the obtained MMPs had a saturation magnetization of 12.07 emu/g and showed magnetic separation ability due to the presence of ferric oxide crystals. Meanwhile, MMPs exhibited good resistance against heating and had a uniform structure with an intermediate diameter of 125.79 μm. Furthermore, scanning electron microscopy and sustained-release analysis indicated that MMPs could well embed LRE and slowly release LRE in weakly polar solvents. Finally, the oil protection experiments demonstrated that MMPs could inhibit the quality deterioration of peanut oils during the frying process and show good recyclability. The findings provide promise for using magnetic microparticles in oil quality control during high-temperature processing in agriculture and food industries.
研究领域:
食品科学
·
材料科学
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产品关联
DOI
高影响因子
MOLECULES
·
2023
·Vol. 28
·期 1
·362
·
IF 4.6
Shi-Hui Lu,Hao-Jiang Zuo,Jing Huang,Wei-Neng Li,Jie-Lian Huang,Xiu-Xia Li
The leaves ofLigustrum robustumhave been consumed as Ku-Ding-Cha for clearing heat and removing toxins, and they have been used as a folk medicine for curing hypertension, diabetes, and obesity in China. The phytochemical research on the leaves ofL. robustumled to the isolation and identification of two new hexenol glycosides, two new butenol glycosides, and five new sugar esters, named ligurobustosides X (1a), X1(1b), Y (2a), and Y1(2b) and ligurobustates A (3a), B (3b), C (4b), D (5a), and E (5b), along with seven known compounds (4aand6–10). Compounds1–10were tested for their inhibitory effects on fatty acid synthase (FAS), α-glucosidase, and α-amylase, as well as their antioxidant activities. Compound2showed strong FAS inhibitory activity (IC504.10 ± 0.12 μM) close to that of the positive control orlistat (IC504.46 ± 0.13 μM); compounds7and9revealed moderate α-glucosidase inhibitory activities; compounds1–10showed moderate α-amylase inhibitory activities; and compounds1and10displayed stronger 2,2′-azino-bis(3-ethylbenzthiazoline-6-sulphonic acid) ammonium salt (ABTS) radical scavenging effects (IC503.41 ± 0.08~5.65 ± 0.19 μM) than the positive controll-(+)-ascorbic acid (IC5010.06 ± 0.19 μM). This study provides a theoretical foundation for the leaves ofL. robustumas a functional tea to prevent diabetes and its complications.Keywords:Ligustrum robustum;hexenol glycoside;butenol glycoside;sugar ester;FAS;α-glucosidase;antioxidant;antiobesity;hypoglycemic
研究领域:
植物化学
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药理学
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代谢疾病研究
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产品关联
DOI
PubMed
高影响因子
JOURNAL OF FOOD SCIENCE
·
2022
·Vol. 87
·期 10
·4504-4521
·
IF 3.693
Hao-Xiang Gao,Nan Chen,Qiang He,Bi Shi,Zhi-Long Yu,Wei-Cai Zeng
The potential uses of Ligustrum robustum (Rxob.) Blume extract as a natural antioxidant to protect the quality of different oils during storage and frying process were studied. The results showed that L. robustum extract has been shown to retard the decline in the quality of both oils based on the tests of acid value, peroxide value, p -anisidine value, color, volatile flavor, and fatty acid compositions, and the protective effect of L. robustum extract on the quality of peanut oil was better than that of palm oil. By the component analysis, L. robustum extract was found to have a total phenols content of 140.75 ± 1.52 mg/g, and ligurobustoside C was identified as the main phenolic compound. The thermogravimetric and differential scanning calorimetry results showed that L. robustum extract enhanced the oxidative stability of peanut and palm oils. In addition, Fourier transform infrared results indicated that L. robustum extract had protective effects on the C=C bond and ester bond of oil molecule. Moreover, by using electron spin resonance technique, L. robustum extract showed the ability to inhibit and scavenge alkyl-free radicals in both oils. The present results suggested that L. robustum extract may protect the quality of oils during the storage and frying process by inhibiting the oxidation of unsaturated fatty acids and might be a potential natural antioxidant in the food industry. Practical Applications The excellent antioxidant ability of Ligustrum robustum (Rxob.) Blume extract on the oxidation of different oils and its low price indicated that it could be used as a new low-cost natural antioxidant in oil processing.
研究领域:
食品科学
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植物化学
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产品关联
DOI
PubMed
高影响因子
SOUTH AFRICAN JOURNAL OF BOTANY
·
2019
·
IF 1.504
S.-H. Lu,H.-J. Zuo,J.-X. Shi,C.-R. Li,Y.-H. Li,X. Wang,L.-R. Li,J. Huang
The leaves of Ligustrum robustum (Roxb.) Blume have been used as Ku-Ding-Cha, a Chinese tea with functions of clearing heat and removing toxin, in Southwest China for nearly 2000 years. From the leaves of L. robustum , two new glycosides , [2-(4-hydroxyphenyl)-ethyl]-[3- O - α -L-rhamnopyranosyl-(1 → 4)- α -L-rhamnopyranosyl]-(6- O - trans - p- coumaroyl)- O - β -D-mannopyranoside (ligurobustoside R, 1 ) and benzyl-(3- O - α -L-rhamnopyranosyl)-(4- O - trans - p- coumaroyl)- O - β -D-mannopyranoside (ligurobustoside S, 2 ), together with 12 known compounds ( 3 – 14 ), were isolated and identified. The α -glucosidase and α -amylase inhibitory activities of 1 – 13 were evaluated and 13 showed stronger α -glucosidase inhibitory activity (IC 50 : 1.15 ± 0.08 nM) than acarbose (IC 50 : 5.50 ± 0.11 nM). The antioxidant activities of 1 – 13 were also evaluated by ABTS and DPPH assays. Compounds 1 – 8 , 10 , 11 and 13 exhibited more potent ABTS •+ scavenging activity (IC 50 : 1.65 ± 0.01 to 8.98 ± 0.07 μM) than ascorbic acid (IC 50 : 10.06 ± 0.19 μM), and 8 revealed stronger DPPH scavenging activity (IC 50 : 7.61 ± 0.17 μM) than ascorbic acid (IC 50 : 13.66 ± 0.13 μM).
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
Foods
·
2022
·Vol. 11
·期 20
·3187
·
IF 5.561
Nan Chen,Hao-Xiang Gao,Qiang He,Wei-Cai Zeng
We investigated the modification of wheat starch withLigustrum robustum(Rxob.) Blume extract (LRE) and determined the action mechanism. Based on differential scanning calorimetry, LRE decreased the gelatinization enthalpy of wheat starch from 19.14 to 7.15 J/g and changed gelatinization temperatures (including the variation in gelatinization onset temperature, peak temperature and conclusion temperature in different degrees). Moreover, LRE affected the pasting viscosity curve of wheat starch, and changed its rheological parameters (including the decrease in storage modulus and loss modulus, as well as the increase in loss tangent). Based on the analysis of scanning electron microscopy and wide-angle X-ray diffraction, LRE increased the hole size and the roughness of the gel microstructure, and decreased the crystallinity of wheat starch. Meanwhile, the evaluation results of the texture analyzer and the colorimeter showed that LRE could change the quality properties (including decrease hardness, fracturability andL*values, as well as increasea*andb*values) of wheat starch biscuits after hot air baking (170 °C). Furthermore, with molecular dynamics simulation analysis, phenolic compounds of LRE combined with starch molecules via H-bonds and affected the formation of molecular bonds (including intra- and intermolecular hydrogen bonds), so as to change the spatial conformation and properties of wheat starch during gelatinization and retrogradation. The present results suggest that LRE can modify the physicochemical properties of wheat starch and further improve its processing properties, indicating its potential in the design and development of starch foods (such as steamed buns, bread, biscuits, etc.).
研究领域:
食品科学
·
植物化学
·
生物物理学
✓ 已验证
DOI
高影响因子
危险品化学品经营许可证（带存储）