Frontiers in Nutrition
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2025
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IF 5.1
Haotian Huang,Xiaobo Zhou,Mengge Sun,Jiajie Chen,Tao Tan,Dongsheng Yang
Introduction: Polysaccharides extracted from the fruits of Phyllanthus emblica L. (PEP) have demonstrated various bioactivities, including antioxidant and prebiotic effects. This study aimed to optimize the extraction of PEP using ultrasonic microwave synergistic extraction (UMSE) and evaluate its bioactivities.Methods: The UMSE process was optimized using response surface methodology (RSM) to identify the most efficient extraction conditions. Antioxidant capacity was evaluated through DPPH, ABTS, and hydroxyl radical scavenging assays, alongside total reducing capacity measurements. For prebiotic activity, the ability of PEP to promote the growth of Lactobacillus casei, Lactobacillus acidophilus, and Lactobacillus plantarum was compared with that of standard prebiotics. Changes in pH and lactic acid production in the culture medium were also monitored.Results: Optimal UMSE parameters included microwave power (370 W), ultrasonic power (340 W), extraction time (25 minutes), and a solid-liquid ratio of 1:6.5 g/mL. These conditions achieved an extraction yield of 8.09%, aligning with the predicted value. The UMSE method showed higher extraction efficiency and sugar content compared to traditional water extraction, with a reduction in impurities. The extracted PEPs exhibited significant scavenging activity against DPPH, ABTS, and hydroxyl radicals, as well as robust total reducing capacity. Additionally, the PEPs demonstrated resistance to hydrolysis by artificial saliva and gastric juice, suggesting their ability to reach the gastrointestinal tract intact. In prebiotic assays, PEP (UMSE-derived, PEP-U) stimulated the proliferation of Lactobacillus spp. more effectively than water-extracted PEP (PEP-W), correlating with increased lactic acid production and reduced pH in the culture medium.Discussion: These results highlight the dual bioactivity of PEP as both an antioxidant and prebiotic, suggesting its potential as a functional food ingredient for promoting gut health and oxidative balance.
研究领域:
食品科学
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生物化学
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药理学
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生物技术
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Food Chemistry-X
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2025
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IF 8.2
Qianwei Qu,Huiwen Wang,Xiaohan Chang,Yue Zhang,Kang An,Yanru Wei,Jingyou Hao,Xueying Chen,Na Dong,Zhiyun Zhang,Yanhua Li
Phyllanthus emblica L . ( P. emblica L.) is a medicine and food homologous plant, whose fruit is acknowledged by the International Health Organization for its high nutritional value. However, eco-friendly and highly efficient methods for extracting the active components from P. emblica L. fruits are currently lacking. In this study, we explored the potential of an eco-friendly enzyme-assisted extraction method for enhancing the extraction of phenolic compounds from P. emblica L., then optimized the extraction process using response surface methodology. After optimization, the contents of gallic acid and total polyphenols reached 33.98 ± 0.15 mg/g and 147.92 ± 1.21 mg GAE/g, respectively. The optimized P. emblica L. extract showed promising anti-inflammatory, antioxidant, and hypoglycemic properties. These findings suggest a viable alternative for obtaining multifunctional extracts from P. emblica L., which have important applications in the functional food and pharmaceutical sectors.
研究领域:
食品科学
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药学
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植物生物化学
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生物技术
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营养学
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天然产物研究
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Food Chemistry-X
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2025
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IF 8.2
Haibin Yuan,Yanlin Li,Jianhang Tu,Tianyang Wang,Kaixian Zhu,Hongfeng Jia,Huachang Wu,Ping Dong
Since the key aroma compounds and bioactive profiles of Phyllanthus emblica fruit wine (PFW) driven by different yeast strains remain unclear, this study aimed to systematically evaluate the effects of five Saccharomyces cerevisiae strains on physicochemical properties, bioactive components, and volatile organic compound (VOC) profiles in PFW. Using an integrated flavoromics approach with chemometric analysis, we identified 110 VOCs. FR and D254 enhanced ester concentrations and antioxidant activity respectively, whereas strain L2323 significantly altered aroma complexity by promoting specific esters and alcohols. Multivariate analyses identified methyl nitrate and n-propyl acetate as discriminant markers among strains. Aroma-activity analyses further highlighted ethyl hexanoate, isoamyl acetate, and n-propyl acetate as major aroma contributors with distinctive strain-dependent distributions. These findings provide critical guidance for yeast strain selection and fermentation optimization to improve PFW quality, offering new insights for the development of functional fruit wines.
研究领域:
食品科学
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发酵工程
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代谢组学
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食品化学
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应用微生物学
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JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
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2025
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IF 3.5
Yining Hao,Shishuai Yu,Bo Peng,Liping Qu
BACKGROUND Phyllanthus emblica L. is a medicinal and edible plant renowned for its potent antioxidant and anti-inflammatory activity. However, the digestive stability, bioaccessibility, and intestinal protective effects of its polyphenolic components remain unclear. This study aimed to evaluate systematically the in vitro digestion behavior, antioxidant capacity, and anti-colitis potential of P. emblica extract (PE). RESULTS The bioaccessibility of total phenolics in PE was 92.03%, indicating high digestive stability, whereas the bioaccessibility of flavonoids was 42.69%, indicating partial degradation during digestion. Liquid chromatography coupled with quadrupole time-of-flight mass spectrometry (LC-Q-TOF-MS) identified 3- O -galloylmucic acid and gallic acid as the dominant and stable phenolics throughout all digestive phases. Phyllanthus emblica L. retained strong antioxidant capacity across the oral, gastric, and intestinal stages. In a zebrafish model of trinitrobenzenesulfonic acid (TNBS)-induced inflammatory bowel disease, PE significantly ameliorated intestinal injury, reduced gut lumen expansion, inhibited neutrophil recruitment, and restored goblet cell numbers. Gene expression analysis showed a dose-dependent downregulation of pro-inflammatory cytokines ( tnf-α, il-1β, il-6) ( P < 0.05). CONCLUSION Phyllanthus emblica L. extract exhibited high digestive stability and polyphenol bioaccessibility while maintaining antioxidant activity. Its pronounced anti-inflammatory and mucosal-protective effects in vivo provided evidence supporting the potential application of P. emblica as a functional food ingredient for intestinal health and inflammatory bowel disease prevention. © 2025 Society of Chemical Industry.
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JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
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2026
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IF 6.7
Yehua Yang,Jiaqi Li,Xuejin Li,Qichang Huang,Weiwei Jiang,Wei Zhang,Yuqian Jiang,Yao Tang
Phyllanthus emblica L. is a fruit with high medicinal and edible value. Its main bioactive component, gallic acid (GA), is significantly increased by hot air drying, yet the underlying chemical mechanism remains unclear. This study investigated the temperature-dependent transformation of phenolics during drying (80–130 °C) using UHPLC-MS/MS and Global Natural Products Social Molecular Networking (GNPS). High-temperature drying (110 to 130 °C) increases the GA content by 13.4–26.9 fold. Integrated metabolomic analysis suggests this accumulation results primarily from two nonenzymatic pathways: the thermal hydrolysis of glucose galloyl derivatives (e.g., glucogallin, digalloylglucose, and trigalloylglucose), and the degradation of glucuronic acid galloyl derivatives (e.g., 2-O-galloylgalactaric acid and monogalloylgalactonolactone). While temperatures >110 °C maximize gallic acid yield, the Maillard reaction products (e.g., 5-HMF) were also promoted. These findings elucidate the chemical mechanism of GA accumulation via ester bond cleavage, providing a scientific basis for optimizing drying protocols to balance medicinal quality and safety.
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LWT-FOOD SCIENCE AND TECHNOLOGY
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2026
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IF 7.1
Feifei Ma,Huayan Wang,Daiqin He,Rui Zhang,Chaofan Guo,Huosheng Su,Junjie Yi
Higher freeze-dried Phyllanthus emblica L. powder improved beef quality. • Freeze-dried Phyllanthus emblica L. powder preserved beef microstructure. • Freeze-dried Phyllanthus emblica L. powder slowed beef lipid oxidation. • Freeze-dried Phyllanthus emblica L. powder reduced beef protein degradation. • Freeze-dried Phyllanthus emblica L. powder enhanced beef grassy and fruity flavor. This study investigated the effects of adding varying proportions of freeze-dried Phyllanthus emblica L. powder (FPEP) to raw beef prior to cooking, vacuum packaging, and pasteurization on the final product's quality and flavor during room-temperature storage. Results showed that beef pH significantly decreased with increasing FPEP content, reaching 5.8 in the high-dose group (HP group, 30 g/kg FPEP). The HP group stabilized water-holding capacity, improved color stability, and delayed texture deterioration. On day 28, the total viable count, TBARS, and TVB-N in the HP group were 1.81 log(CFU/g), 0.24 mg/kg, and 7.42 mg/kg, respectively, representing a 3.92 log reduction and reductions of 72.73% and 67.28% compared with the control group. SEM observations revealed that muscle fibers in the HP group were denser and more orderly arranged. GC-MS analysis indicated that spoilage markers closely associated with lipid oxidation, such as 2-pentylfuran and 2-butanone, were significantly reduced in FPEP-treated groups, while the relative abundance of aromatic compounds including 1-octen-3-ol, hexanal, and pentanal increased significantly. These findings demonstrate that FPEP effectively delays lipid oxidation and microbial spoilage in beef during storage, thereby improving overall flavor quality. This provides a theoretical basis for the application of Phyllanthus emblica L. in food processing and preservation.
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Journal of Functional Foods
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2026
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IF 3.9
Ying Zhang,Xue Zhang,Qiu Zhong,Mingyue Yu,Qianfei Wei,Caiping Xu,Yuecheng Liu,Yi Zhao,Yi Wu,Xin Wu,Yanyun Che
Ulcerative colitis (UC) is a chronic inflammatory bowel disease that is becoming increasingly prevalent worldwide. It has a complex, multifactorial pathogenesis and limited therapeutic efficacy. Emerging evidence indicates that Phyllanthus emblica polyphenols (PEP) exert protective effects against UC. However, its precise molecular mechanisms have yet to be fully elucidated. In this study, 71 polyphenolic compounds were identified from PEP using UPLC-Q-Exactive Orbitrap/MS, including 8 flavonoids, 27 phenolic acids, and 2 lignans. The symptoms of UC in mice were significantly reduced by PEP when induced with dextran sulfate sodium (DSS). Histological and biochemical analyses revealed that PEP ameliorated mucosal damage, restored goblet cell numbers, and enhanced the expression of tight junction (TJ) proteins, indicating improved intestinal barrier integrity. This restoration of barrier function was associated with the attenuation of endoplasmic reticulum (ER) stress, evidenced by the downregulation of the ATF4/eIF2α/CHOP signaling pathway, and a concurrent reduction in intestinal epithelial cell apoptosis involving the modulation of the Bax/Bcl-2 balance and Caspase 3 expression. In parallel, gut microbiota analysis showed that PEP restored microbial community structure, increasing the relative abundance in a higher Firmicutes/Bacteroidetes ratio. Furthermore, PEP enhanced short-chain fatty acid (SCFA) production, particularly acetic, propionic, isobutyric, and isovaleric acids, which were positively correlated with beneficial bacterial taxa. Collectively, these findings demonstrate that PEP exerts therapeutic effects against UC by modulating the interplay between intestinal barrier integrity, ER stress, the apoptotic pathway, and the gut microbiota-SCFA metabolism axis.
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