查找使用阿拉丁产品的科研文献

Inhibitory mechanism of novel allosteric inhibitor, Chinese bayberry (Myrica rubra Sieb. et Zucc.) leaves proanthocyanidins against α-glucosidase

Mengting Wang,Jing Jiang,Jinhu Tian,Shiguo Chen,Xingqian Ye,Yaqin Hu,Jianchu Chen

α-Glucosidase is a key enzyme related to starch digestion and type-2 diabetes. In the present study, the inhibition effect and the underlying mechanism of Chinese bayberry leaves proanthocyanidins (BLPs) on α-glucosidase were investigated by enzyme kinetic analysis, multi-spectroscopy and molecular docking simulation. The results revealed that BLPs was a high potential noncompetitive-type inhibitor of α-glucosidase with the half maximal inhibitory concertation (IC50) value of 0.037 ± 0.001 mg mL −1 and acarbose equivalent (AE) of 517.01 mmol AE g −1 . What’s more, BLPs may interact with some amino acids surrounded in the allosteric site of α-glucosidase to form a complex driven by hydrogen bonding and hydrophobic interaction, and thus change the structure and microenvironment of α-glucosidase, leading to the decrease of activity of α-glucosidase. The present study suggested that BLPs as epigallocatechin-3-O-gallate (EGCG) polymers could be a novel α-glucosidase inhibitor and had potential to be further used in functional food or anti-diabetic drug.

Protective role of bayberry extract: associations with gut microbiota modulation and key metabolites

Pengcheng Tu,Qiong Tang,Meng Wang,Wen Chen,Xiang Ye,Xiaodong Zheng

Dysbiosis of the gut microbiota is inextricably intertwined with the onset and development of metabolic diseases. Dietary modulation of the gut microbiota has received much attention in recent years; however, currently there are still few effective approaches. Polyphenols extracted from fruits protect against metabolic disorders, and this effect is associated with the gut microbiota. We aimed to investigate the metabolic impact of bayberry extract cyanidin-3-O-glucoside and its associations with changes in the gut microbiota. Based on C57BL/6 and db/db mouse models, combined with 16S rRNA high-throughput sequencing and metabolomic profiling, we found that C3G administration reduced weight gain and fasting blood glucose levels. More importantly, C3G significantly modulated the gut microbiota including its composition, diversity and functional pathways. A distinct metabolite profile in addition to alterations of key metabolites was observed probably resulting from changes in the gut bacterial composition and metabolic pathways induced by C3G administration. This study may provide evidence for the missing link in mechanisms underlying the beneficial effects of poorly absorbed dietary polyphenols.

Phenolic profile of bayberry followed by simulated gastrointestinal digestion and gut microbiota fermentation and its antioxidant potential in HepG2 cells

Vemana Gowd,Lianghua Xie,Chongde Sun,Wei Chen

Bayberry (BB) fruits contain high levels of polyphenols and possess good bioactivities. However, there are no specific studies to illustrate the impact of human gut microbiota fermentation (HGMF) on BB polyphenols subjected to gastrointestinal digestion (GID). Therefore, in this study, BB was subjected to simulated GID and HGMF (0–48 h) in order to study the fate of BB bioactive components. Phenolic gut metabolites were identified and quantified by relevant standards using HPLC. Cyanidin-3- O -glucoside was the only anthocyanin in BB and could be detected in its free form even after gut fermentation for 24 h. Gut metabolites of BB showed better hypoglycemic activity by improving hepatic glucose consumption and glycogen content. Furthermore, gut metabolites significantly ameliorated glucolipotoxicity induced oxidative stress. Since BB gut metabolites showed good hypoglycemic and antioxidant activities, BB can be considered as a functional food and dietary supplementation of BB could help in maintenance of good health.

Monosaccharide composition and glycosidic linkages analysis by ultra high performance liquid chromatography-triple quadrupole tandem mass spectrometry—Case study of plant polysaccharides

Yanyun Zhu,Yunyun Zheng,Bingge Liu,Kouadio Jean Eric-Parfait Kouame,Ebenezer O. Falade,Jianchu Chen,Xingqian Ye

Monosaccharide composition and glycosidic linkages analysis are essential for the structural characterization and biological activity research of polysaccharides. To simplify the analysis steps and improve detection efficiency, this study developed monosaccharide compositions and glycosidic linkages detection methods based on UPLC-QqQ-MS/MS, and established a plant polysaccharide glycosidic linkages library. Furthermore, the detailed analysis process of monosaccharide compositions and glycosidic linkages was presented through a plant polysaccharide (Chinese bayberry wine polysaccharide, CPW) example. The results showed that the monosaccharide analysis method could identify and quantify 20 monosaccharides within 13 min by 6 chromatograms. By this method, 7 monosaccharides were detected in CPW, which was consistent with previous results obtained using ion chromatography. Meanwhile, the UPLC-QqQ-MS/MS based method could analyze 112 glycosidic linkages of 9 plant monosaccharides within 30 min, and the results were distributed on 11 chromatograms. According to the approach, 44 different glycosidic linkages were identified in CPW. Based on Congo red assay and molecular weight as well as our findings of monosaccharide composition and glycosidic linkages, we proposed that CPW may consist of two distinct sugar chains: One composed of 1–2,4-Rha, 1–3,4-GalA, and 1-F-Ara, and the other composed of 1–3,4-Gal, 1–4-Gal, 1–3,4,6-Gal, and 1-F-Ara.

A catechol-like phenolic ligand-functionalized hydrothermal carbon: One-pot synthesis, characterization and sorption behavior toward uranium

Bo Li,Lijian Ma,Yin Tian,Xiaodan Yang,Juan Li,Chiyao Bai,Xiaoyu Yang,Shuang Zhang,Shoujian Li,Yongdong Jin

We proposed a new approach for preparing an efficient uranium-selective solid phase extractant (HTC-btg) by choosing bayberry tannin as the main building block and especially glyoxal as crosslinking agent via a simple, economic, and green one-pot hydrothermal synthesis. The results of characterization and analysis show that after addition of glyoxal into only bayberry tannin-based hydrothermal reaction system, the as-synthesized HTC-btg displayed higher thermal stability, larger specific surface area and more than doubled surface phenolic hydroxyl groups. The sorption behavior of the sorbents toward uranium under various conditions was investigated in detail and the results indicated that the process is fast, endothermic, spontaneous, and pseudo-second-order chemisorption. The U(VI) sorption capacity reached up to 307.3   mg   g −1 under the current experimental conditions. The selective sorption in a specially designed multi-ion solution containing 12 co-existing cations over the range of pH 1.0–4.5 shown that the amount of uranium sorbed accounts for about 53% of the total sorption amount at pH 4.5 and distinctively about 85%, unreported so far to our knowledge, at pH 2.0. Finally, a possible mechanism involving interaction between uranyl ions and phenolic hydroxyl groups on HTC-btg was proposed.

Electrospinning ethylene vinyl alcohol-bayberry anthocyanins-carvacrol (EVOH-BAs-CA) fiber membrane with light transmittance response to ethanol for monitoring bayberry freshness

Li Xia,Zurong Shi,Guangxin Ren,Wenya Wei,Mingjuan Zhang,Yue Wang,Yun Wang

Ethylene vinyl alcohol-bayberry anthocyanins-carvacrol (EVOH-BAs-CA) membrane is developed for fruit freshness monitoring and maintaining. • BAs endow the membrane antioxidant activity. • Antibacterial activity of the membrane is from the control released CA. • EVOH-BAs-CA membrane has a reversible transparency response to ethanol exudate. In this study, a visual freshness indicator based on electrospun fibers membrane was fabricated, which relies on ethanol-responsive light transmittance to evaluate fruit freshness. Carvacrol (CA) and bayberry anthocyanins (BAs) were incorporated into ethylene-vinyl alcohol (EVOH) matrix to prepare the composite membrane for bayberry freshness monitoring and preservation. The EVOH-BAs-CA membrane was initially opaque and turned transparent, as ethanol (EtOH) exudates released from spoiled bayberry induced a rapid increase in light transmittance during storage. The membrane showed high sensitivity to ethanol exudates, retaining a transmittance above 60% after 10 reuse cycles. Additionally, the EVOH-BAs-CA membrane exhibits strong antibacterial and antioxidant properties and can approximately prolong the freshness of bayberry for 4 days, which resulted from the effective release of CA and BAs. The implementation of the EVOH-BAs-CA membrane in visual freshness monitoring for bayberry highlights its significant potential within intelligent packaging systems. Download: Download high-res image (127KB) Download: Download full-size image

Fabricating a graphene oxide—bayberry tannin sponge for effective radionuclide removal

Xiaodong Deng,Xiaonan Liu,Tao Duan,Wenkun Zhu,Zao Yi,Weitang Yao

Bayberry tannin (BT)–reduced graphene oxide (rGO) sponges have been prepared by self–assembly, with bayberry tannin serving as both reductant and surface functionalization agent. The synthetic method is based on the self-assembly of graphene oxide (GO) sheets into porous hydrogel structures. By varying the weight ratio of GO to BT, a series of sorbents with different densities of organic molecules have been obtained and applied to remove Sr2+ from aqueous solutions. Adsorption isotherms (Langmuir and Freundlich) and kinetics (pseudo-first order and pseudo-second order) have been investigated to discuss the sorption performance of rGO/BT sponges. The rGO/BT (w/w 1:1) sponge shows excellent adsorption properties for Sr2+, with maximum capacities of 67.98 mg g−1. The adsorption capacity is much higher than those in classic Sr2+ adsorbents, such as hydrous manganese dioxide, Egyptian soils, Hydroxyapatite nanoparticles, sodium hexa-titanate nanofibers, Graphene oxide, artificially altered phlogopite(Ca–Phl), and PB/Fe3O4/GO. Adsorption mechanisms have been examined using the x-ray photoelectron spectra of sorbents before and after Sr2+ adsorption, and the results indicate that the sorption of Sr2+ on GO and GO/BT 1.0 is largely depended on oxygen functional groups. The results show that the GO/BT sponge is a promising candidate for adsorbing Sr2+ ion.

Hydrothermal synthesis of honey/bayberry microsphere for uranium removal from aqueous solution

Zhu Hui,Zhou Jian,Ding Pingping,Liao Hui,Jin Yifan,Ding Weicheng

In this work, a novel honey/bayberry (HSHB) microsphere was prepared via a simple and green hydrothermal method to investigate the UO 2 2+ adsorption behavior in simulated nuclear effluent. The results showed that spherical HSHB (about 40 nm) had the maximum adsorption capacity of 271.00 mg/g at 328.15 K and displayed a desirable selectivity for the UO 2 2+ . Furthermore, combined with the characterization analysis and adsorption experimental results, the phenolic hydroxyl group of HSHB could be combined with UO 2 2+ through chelation. Therefore, these facts indicate that HSHB could be used as a low-cost and environmentally friendly adsorbent for UO 2 2+ removal from nuclear effluent.

Ancient bayberry increased stress resistance by enriching tissue-specific microbiome and metabolites

Gang Li,Zhenshuo Wang,Haiying Ren,Xingjiang Qi,Hao Han,Xiangyang Ding,Li Sun,Rahila Hafeez,Qi Wang,Bin Li

The ancient bayberry demonstrates superior resistance to both biotic and abiotic stresses compared to cultivated bayberry, yet the underlying mechanisms remain largely unexplored. This study investigates whether long-term bayberry cultivation enhances stress resistance through modulation of tissue-specific microbes and metabolites. Employing microbiome amplicon sequencing alongside untargeted mass spectrometry analysis, we scrutinize the role of endosphere and rhizosphere microbial communities and metabolites in shaping the differential resistance observed between ancient and cultivated bayberry trees. Our findings highlight the presence of core microbiome and metabolites across various bayberry tissues, suggesting that the heightened resistance of ancient bayberry may stem from alterations in rhizosphere and endosphere microbial communities and secondary metabolites. Specifically, enrichment of Bacillus in roots and stems, Pseudomonas in leaves, and Mortierella in rhizosphere soil of ancient bayberry was noted. Furthermore, correlation analysis underscores the significance of enriched microbial species in enhancing ancient bayberry's resistance to stresses, with elevated levels of resistance-associated metabolites such as beta-myrcene, benzothiazole, L-glutamic acid, and gamma-aminobutyric acid identified through GC–MS metabolomics analysis. The beneficial role of these resistance-associated metabolites was further elucidated through assessment of their promotive and allelopathic effects, as well as their phytostatic and antioxidant functions in lettuce plants. Ultimately, our study delves into the intrinsic reasons behind the greater resistance of ancient bayberry to biotic and abiotic stresses by evaluating the impact of long-term planting on the microbial community and metabolites in the bayberry endosphere and rhizosphere, shedding light on the complex dynamics of host-microbial interactions.

Adsorption of RE3+ from aqueous solutions by bayberry tannin immobilized on chitosan

Xianying Qiu,Yueyue Shen,Ruilin Yang,Hongcheng Zhang,Shilin Zhao

Characteristic aroma improvement mechanisms of heat-sterilized bayberry juice regulated by exogenous polyphenols

Feifei Liu,Ying Chen,Jianle Chen,Enbo Xu,Haibo Pan,Shiguo Chen,Xingqian Ye,Huan Cheng

Bayberry juice is favored for its unique taste and flavor, while heat sterilization tends to reduce the aroma quality during processing, which limits its acceptability to consumers. To address this issue, we use exogenous polyphenols to regulate flavor compounds to improve the product quality. Total 13 differential key aroma-active compounds were identified between fresh bayberry juice (FBJ) and heat-sterilized bayberry juice (HBJ) using aroma extract dilution analysis (AEDA), orthogonal partial least squares-discriminant analysis (OPLS-DA) and odor activity values (OAVs). Further, eight polyphenols were added to investigate their influences on the aroma quality of HBJ respectively. The results showed that all tested polyphenols could maintain the aroma profile of HBJ closer to FBJ and improve the odor preference of HBJ, among which resveratrol and daidzein were most effective. Their aroma molecular regulatory mechanism involved enhancing the characteristic aroma of bayberry and reducing the certain off-flavored compounds produced by heat sterilization.

Effects of fermentation conditions on physicochemical properties and flavor quality of fermented bayberry juice

Chen Ying,Liu Feifei,Chen Jin,Chen Jianle,Chen Shiguo,Wu Dan,Ye Xingqian,Cheng Huan

Probiotic fermented fruit juice could improve intestinal health with better sensory attributes. The effects of fermentation conditions on flavor quality of fermented bayberry juice were compared through microbial viability and sensory evaluation. Fermentation by combined Streptococcus thermophilus (ST) and Lactobacillus acidophilus (LA) resulted in higher microbial viability and sensory evaluation scores. The fermentation conditions were optimized by orthogonal experimental design and Technique for Order Preference by Similarity to an Ideal Solution analysis (ST and LA in a mass ratio of 3:1; 0.6% (mass concentration) inoculation; fermentation time, 48 h, at 37 °C; 10% (mass concentration) added sucrose). Fermentation under these conditions decreased the anthocyanin content of the juice, maintained the total phenolic content, and slightly decreased the antioxidant capacity. Fermentation reduced aroma volatiles from 42 in fresh juice to 33, as determined by gas chromatography-mass spectrometry-olfactometry (GC-MS-O), the aldehyde content decreased and the alcohol content increased. Lactic acid fermented bayberry juice by ST and LA produced a beverage with desirable consumer attributes, combining the health benefits of fresh juice and probiotics.