Food Chemistry-X
·
2024
·
IF 6.5
Xiang Zhu,Di Wu,Lin Zhao,Chenggang Wen,Cao Yong,Qixin Kan
Dried Zanthoxylum bungeanum Maxim (DZM) is one of the popular categories in spices and condiments market. The flavor and quality of DZM products determine its value and application scope. This study evaluated the flavor and quality of DZMs from various origins, considering physical, chemical, and safety attributes. Notable variations were observed, with DZMs from Maoxian and Jinyang excelling in aroma, pungency, and appearance. Chromatic analysis distinguished green and red DZMs from Meishan and Hancheng. HPLC results revealed high pungency compound levels in Maoxian and Wudu samples, while GC–MS identified 173 volatile compounds, dominated by linalool and d -limonene. Microbial contamination was minimal in DZMs from Hanyuan and Jiangjin, and the lowest heavy metal levels were in samples from Hanyuan, Hancheng, and Jingyang, indicating superior environmental conditions. The research offered insights into origin and processing influences on DZM, aiding in selection and food safety assurance.
研究领域:
食品科学
·
植物学
·
分析化学
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产品关联
DOI
PubMed
高影响因子
INDUSTRIAL CROPS AND PRODUCTS
·
2019
·
IF 4.191
Xiaoqi Chen,Wei Wang,Cheng Wang,Zijia Liu,Qi Sun,Dongmei Wang
Zanthoxylum bungeanum leaves (ZBL) have rich flavonoids with a variety of bioactivities, which has great values of development and utilization. In this paper, the quality of thirteen varieties of ZBL collected from a common garden was evaluated based on flavonoids compositions, bioactivity and reversed-phase high performance liquid chromatography (RP-HPLC) fingerprint coupled with chemometrics analysis. The values revealed that You Huajiao (S13) exhibited the highest contents of flavonoids compounds and strongest bioactivity, followed by Hancheng Dangcun stingless (S1). Among different varieties HPLC-fingerprint, eight common characteristic peaks were selected and the similarity lay within the range of 0.502-0.999. Meanwhile, thirteen varieties were divided into four groups (G1-G4) and two discriminant functions with the discriminant rate of 100% were constructed. Additionally, quercitrin and afzelin were found to be key compounds of quality evaluation. In conclusion, G4 (You Huajiao, S13) was selected as the best variety, followed by G1 (S1, S3, S5, S6, S7, S10, S12) and G2 (S4, S8, S9, S11), respectively, and G3 (Fugu late-maturing, S2) was at the last level. Consequently, this study screened for fine varieties of ZBL and provided a basis for the development and utilization of high-quality resources of Z. bungeanum .
研究领域:
植物学
·
药用植物研究
·
质量评价
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产品关联
DOI
高影响因子
FOOD CHEMISTRY
·
2023
·
IF 8.8
Wei Jia,Xin Wang
Endogenous aflatoxin B1 (AFB1) was quantified in five hundred and forty Hengshan goat meat samples (0.00 ± 23.09 μg kg −1 ). Zanthoxylum bungeanum ( Z. bungeanum ), as a natural pickling spice, can ameliorate the flavor of animal-derived food (goat meat). Yet, considering the direct administration of Z. bungeanum in AFB1-contaminated goat meat, the degradation mechanisms of AFB1 remain elusive. Here, UHPLC-Q-Orbitrap HRMS-based integrative metabolomics (LOQ: 1.74–59.54 μg kg −1 ) and proteomics analyses were executed to determine the effects of Z. bungeanum in the biotransformation of AFB1. Z. bungeanum (1.50 %, w/w ) application mediated the metabolism of xenobiotics by cytochrome P450, significantly down-regulated cytochrome P450 1A and stimulated the up-regulation of glutathione S-transferase levels in AFB1-contaminated goat meat, leading to degradation of AFB1 (20.00–3.39 μg kg −1 ). Metabolomics assays indicated that Z. bungeanum up-regulated l -histidine (1.43–2.21 mg kg −1 ) and l -arginine, manifesting potential applications for the contribution of Z. bungeanum to the nutritional value of goat meat.
研究领域:
食品安全
·
毒理学
·
代谢组学
·
蛋白质组学
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产品关联
DOI
PubMed
高影响因子
Food Chemistry-X
·
2024
·
IF 6.5
Tianyu Dong,Shuwei Wang,Nan Qi,Jie Sun,Haitao Chen,Shuqi Wang,Baoguo Sun
Huajiao water (HW) has a wide range of applications in the new food service industry. However, few process and flavor studies have been conducted on HW. The aim of this study was to investigate the effect of boiling process on HW flavor as well as the mechanisms by which important aroma compounds affect the flavor. The results showed that HW-20 min had better flavor quality and typical flavor of Huajiao . Boiling time mainly affected the content of terpenoid, which subsequently affected the overall flavor of HW. Compared to dried Huajiao (DH), HW had significantly lower volatile compounds. Limonene and linalool were abundant volatile compounds in DH and HW. Finally, the potential degradation pathways of limonene and linalool were summarized based on model experiments and isotopic tracer techniques, respectively. This study provided a feasible solution for the investigation of the transformation pathway and the flavor regulation of HW in industry.
研究领域:
食品科学
·
化学
·
感官科学
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产品关联
DOI
PubMed
高影响因子
SCIENTIA HORTICULTURAE
·
2025
·
IF 4.2
Xia Yang,Yun Wang,Yan Sun,Jiali Guo,Zhaojun Geng,Bingyao Wei,Peiqin Li,Guanghui Tang
Leaf rust caused by Coleosporium zanthoxyli is a destructive disease that threatens Zanthoxylum bungeanum plantations. To address this, screening for resistant cultivars and exploring their resistance mechanisms are crucial for effective disease management. However, the mechanisms underlying Z. bungeanum 's resistance remain unclear. In this study, we conducted in vivo and in vitro experiments to screen for the resistant cultivar Qiujiao (QJ) and the susceptible cultivar Fengxian Dahongpao (FD). Subsequently, the resistance mechanisms of Z. bungeanum were analyzed by integrating transcriptome and metabolome, the result showed the flavonoid pathway served as the primary metabolic pathway for QJ to confer resistance against C. zanthoxyli . Upon infection with C. zanthoxyli , the key genes ( PAL, CHI , and HCT ) and enzymes (PAL, C4H, and 4CL) involved in the flavonoid pathway were upregulated in QJ, and the total flavonoid content was increased in QJ. Additionally, eight flavonoids from this pathway demonstrated inhibitory effects on C. zanthoxyli spore germination, with naringenin and phloretin exhibiting the stronger activity. Collectively, the flavonoid pathway plays a dominant role in the resistance of Z. bungeanum leaves against C. zanthoxyli .
研究领域:
植物病理学
·
分子生物学
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转录组学
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代谢组学
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产品关联
DOI
高影响因子
JOURNAL OF CHEMICAL RESEARCH
·
2021
·
IF 0.782
Tian Chai,Wen-Han Zhang,Hui Jiao,Yin Qiang
A new coumarin, 7-oxo-7H-furo-[3,2-g]chromen-9-yl dimethylcarbamate, is isolated from a methanol extract of Zanthoxylum bungeanum pericarps. The structure of this compound 1 is elucidated based on extensive spectroscopic analysis, including infrared, nuclear magnetic resonance, and mass spectrometry. This new compound is also synthesized by a simple acylation reaction with dimethylcarbamoyl chloride. The inhibitory activity of the isolated compound against HeLa and HepG2 cell lines is described. The protein tyrosine phosphatase 1B inhibitory activity against HeLa and HepG2 cancer cells and the sirtuin 1 inhibitory activity against HepG2 cancer cells are also evaluated.
研究领域:
药理学
·
化学
·
癌症研究
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植物科学
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DOI
高影响因子
JOURNAL OF ETHNOPHARMACOLOGY
·
2016
·
IF 3.055
Keyou Li,Rui Zhou,Wang Wang Jia,Zhe Li,Jiazhou Li,Pengfei Zhang,Tiancun Xiao
Ethnopharmacological relevance: Zanthoxylum bungeanum ( ZB ), a Chinese herb medicine, has been shown to possess a wide range of biological activities including anti-tumor, anti-inflammatory, and anti-microbial activity and has long been used to treat a variety of skin diseases including psoriasis . However, the underlying mechanism of action has not been systematically elucidated. Aim of the study: to analyze the chemical composition of the hydro-distilled Zanthoxylum bungeanum essential oil (ZBEO), and to investigate its anti-proliferative activity on HaCaT cells as well as the underlying anti-psoriasis mechanisms. Materials and methods: The chemical composition of ZBEO was analyzed with gas chromatography coupled to mass spectrometry (GC-MS). HaCaT cells was exposed to different dose of ZBEO added in medium prior to morphologic features analysis as well as cell cycle arrest examination with Flow cytometry. Western blot analysis was employed to estimate the expression level of proteins including caspase-8/9/3, PARP, Bax and Bcl-2. Results: Thirty-nine compounds of the ZBEO were identified GC-MS. ZBEO-treated HaCaT cells showed typical apoptotic morphologic features by DAPI staining assay. The ZBEO significantly inhibited proliferation of HaCaT cells in a dose- and time-dependent manner and induced S phase arrest apoptosis in HaCaT cells. Furthermore, western blot analysis revealed that the ZBEO increased expression of cleaved caspase-8/9/3, PARP, and Bax, decreased Bcl-2 levels. Conclusion: ZBEO inhibits the proliferation of HaCaT cells, resulting from the induction of cellular apoptosis through both intrinsic and extrinsic pathways. ZBEO is a potential candidate that may be considered for development into an anti-psoriasis drug.
研究领域:
药理学
·
皮肤科
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分子生物学
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产品关联
DOI
PubMed
高影响因子
FITOTERAPIA
·
2025
·
IF 2.6
Zongchao Li,Ruoxuan Xu,Can Li,Chenglin Chi,Xiaoli Yang,Shufang Yang,Rongxia Liu
The pericarp of Zanthoxylum bungeanum Maxim. (ZBM) is an edible spice with medicinal value, and it has anti-obesity, anti-inflammatory, and cardiovascular protective effects. This study investigated the therapeutic effect of ZBM on atherosclerosis (AS) and its potential mechanisms. An in vivo experimental model of AS was established on apolipoprotein-E deficient (ApoE −/− ) mice to evaluate the efficacy of ZBM. Serum metabolomics combined with the vascular smooth muscle cell (VSMC) proliferation model were subsequently conducted to analyze the mechanisms. Results showed that ZBM effectively alleviated blood lipid disorders, aortic lipid accumulation, and intimal thickness in mice. Metabolomics indicated that ZBM mainly regulated 5 major metabolic pathways, including TCA cycle, steroid hormone biosynthesis, sphingolipid metabolism, glyoxylate and dicarboxylate metabolism, glycerophospholipid metabolism, which affected lipid metabolism and cell proliferation. Further experiments showed that ZBM inhibited VSMC proliferation likely because it blocked the signal transducer activator of transcription 3 (STAT3) phosphorylation and activated nuclear factor E2-related factor-2 (Nrf2)/heme oxygenase-1 (HO-1) pathway, resulting in G0/G1 phase arrest and reactive oxygen species (ROS) clearance.
研究领域:
药理学
·
代谢组学
·
心血管疾病
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产品关联
DOI
PubMed
高影响因子
TheScientificWorldJOURNAL
·
2014
·
IF 1.219
Yujuan Zhang,Ziwen Luo,Dongmei Wang,Fengyuan He,Dengwu Li
The ethanol crude extracts (ECE) and their subfractions from Zanthoxylum bungeanum leaves were prepared and their phytochemical profiles and antioxidant and antimicrobial activities were investigated. Moreover, the effective HPLC procedure for simultaneous quantification of twelve compounds in Z. bungeanum leaves was established. The correlation between the phytochemicals and antioxidant activity was also discussed. The ethyl acetate fraction (EAF) had the highest total phenolic (97.29 mmol GAE/100 g) and flavonoid content (67.93 mmol QE/100 g), while the greatest total alkaloid content (4.39 mmol GAE/100 g) was observed in the chloroform fraction (CF). Twelve compounds were quantified by RP-HPLC assay. EAF exhibited the highest content of quercitrin, kaempferol-3-rhamnoside, quercetin, sesamin, and nitidine chloride (125.21, 54.95, 24.36, 26.24, and 0.20 mg/g); acetone fraction (AF) contained the highest content of chlorogenic acid, rutin, hyperoside, and trifolin (5.87, 29.94, 98.33, and 31.24 mg/g), while kaempferol-3-rhamnoside, xanthyletin, and sesamin were rich in CF. EAF and AF exhibited significant DPPH, ABTS radical scavenging abilities and reducing power (FRAP), whereas CF exhibited significant antifungal activity. Moreover, EAF also showed stronger antibacterial activity. In conclusion, Z. bungeanum leaves have health benefits when consumed and could be served as an accessible source for production of functional food ingredients and medicinal exploration.
研究领域:
药用植物学
·
植物化学
·
食品科学
·
药物化学
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产品关联
DOI
PubMed
高影响因子
INTERNATIONAL JOURNAL OF FOOD PROPERTIES
·
2025
·
IF 3.9
Yan Yu,Yan-Ping Liu,Jin-Fen Zheng,Xi-Jin Yang,Qi-Ju Shao,Dan Wang,Luo-Wei Wang,Fu-Zhen Li,Lan Yu,Rong-Xiang Chen
The phenolic components in Zanthoxylum bungeanum leaves have been shown to contribute significantly to their antioxidant activity. However, the specific contribution of individual monomeric components to this activity remains unclear. This study employed two-dimensional liquid chromatography with electrochemical detection and tandem mass spectrometry (2D-LC-ECD-MS/MS) to rapidly screen and identify these components. A total of 31 antioxidant components were identified, including proanthocyanidins, chlorogenic acids, and flavonoids. The fractions collected from the first-dimension showed significant radical scavenging capacity, with a strong correlation between the response of ECD and antioxidant activity. Eleven compounds were quantitatively analyzed in 24 batches of samples using LC-ECD. While the chemical composition of samples across regions was highly similar, significant differences in content were observed. Quercitrin was the most abundant compound (0.076–3.547 mg/g), significantly higher than other phenolic compounds (p < .05). Samples from the Yuci region of Shanxi exhibited a 75% higher concentration of proanthocyanidins than those from Qianxinan, Guizhou (p < .05), highlighting significant regional variations. This study screened and identified antioxidant components in Zanthoxylum bungeanum leaves and evaluated the quality of samples across origins. The methodology also provides a reference for investigating antioxidants in other edible and medicinal plants.
研究领域:
植物学
·
分析化学
·
药用植物研究
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产品关联
DOI
高影响因子
Microorganisms
·
2025
·Vol. 13
·期 4
·760
·
IF 4.2
Jie Cheng,Long Tan,Yaxin Han,Mengya Hou,Zhenxia Zhu,Xiu Zhang,Qing Guo,Kaidian Zhang,Jiashun Li,Yang Zhang,Chaobo Zhang
Zanthoxylum bungeanumleaves were regarded as a waste byproduct for a long period of time, yet their functional components presented potential as novel antimicrobial agents. However, their effectiveness in controlling algal blooms remains unexplored. In this study, the inhibition effect ofZ. bungeanumleaf extracts on algal blooms was firstly demonstrated, and the flavonoid profiles of the leaf extract were identified using non-targeted metabolomics analysis. Then, response surface methodology was performed for extraction to further evaluate the feasibility of industrial application. Specifically, the effects of extracts on the cell density, photosynthetic efficiency, and antioxidant activity ofTetrodesmus obliquuswas investigated. The results showed that the extraction yield of flavonoids fromZ. bungeanumleaves reached 6.85% under the optimized conditions of an ultrasonic power of 600 W, an LSR of 20:1 mL/g, an ethanol concentration of 77.5%, an ultrasonic duration of 18 min, and an ultrasonic temperature of 80 °C, which significantly decreased the Fv/Fm and PIabs values by 54.60% and 98.22%, respectively, after exposure ofT. obliquusto 40.0 mg/LZ. bungeanumleaf extract for 66 h. Meanwhile, treatment withZ. bungeanumleaf extract at a dose of 40.0 mg/L generated T-AOC values that were 4.0 times higher than the control without the addition ofZ. bungeanumleaf extracts. These results suggest thatZ. bungeanumleaf extracts could be used in the development of potentially effective biological algicides. Our study provides data to support the development of algicides and realizes the resource application ofZ. bungeanumleaf waste, achieving a synergistic outcome of both economic and ecological benefits.
研究领域:
植物学
·
环境科学
·
生态学
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产品关联
DOI
PubMed
高影响因子
Foods
·
2025
·Vol. 14
·期 7
·1155
·
IF 5.1
Lian He,Yuwen Yi,Hongfeng Jia,Chengjian Xu,Mingfeng Qiao,Xuemei Cai,Sze Ying Leong,Nallammai Singaram,Sook Wah Chan,Hua Peng
Sichuan pepper is known for its unique aroma and tingling, numbing sensation, making it a key ingredient in Sichuan cuisine. This study explored the effect of harvest periods on the quality of Sichuan pepper at five selected harvest periods (LSA (early harvest), LSB, LSC, LSD, and LSE (late harvest)) along the 24 solar terms in the traditional Chinese lunar calendar. Apart from evaluating their physicochemical and volatile profiles, the growth characteristics, polyphenol and flavonoid contents, antioxidant properties, and free amino acid and other nutrient concentrations in these peppers were also analysed. Results showed that the moisture content, weight, and shape of Sichuan peppers improved progressively, peaking at the LSE harvest period. Throughout maturation, the energy content of the Sichuan pepper remained stable. Polyphenols and flavonoids, indicators of antioxidant capacity, increased in later harvest periods. A total of 18 amino acids were detected in Sichuan pepper. Proline was the most abundant amino acid, followed by serine, arginine, and glutamic acid, accounting for 83% of the total amino acids. Based on the taste threshold values of amino acids, a taste activity value (TAV) analysis of the amino acids was conducted. The TAV analysis of arginine and glutamic acid were greater than 1, indicating their significant contribution to the bitterness and umami taste, respectively. Through the principal component analysis of the electronic tongue, it was found that Sichuan pepper picked in late July (LSA stage) had a significant difference from that picked in September (LSD and LSE stages), while the difference in taste characteristics between Sichuan pepper in early September and late September was relatively small. Terpenes were the primary volatile compounds, and the number of compounds increased as the harvest period was delayed. PLS-DA analysis revealed that D-limonene had the highest VIP value, indicating its significant contribution to the overall odour of Sichuan pepper, and thus can serve as an indicator for assessing the maturity of Sichuan pepper. This study offers valuable insights for optimising the harvesting period of Sichuan pepper and serves as a theoretical reference for enhancing the development of the seasoning industry.
研究领域:
食品科学
·
植物学
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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）