JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
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2024
·
IF 5.7
Zhao-Rong Li,Rui-Bo Jia,Yurong Mo,Haozheng Wang,Donghui Luo,Chunxia Zhou,Mouming Zhao
The current study compared the radical scavenging and α-glucosidase inhibition potentials of ellagic acid (EA) and its metabolites, urolithins (Uros), and further explored the structure–activity relationship. The outcomes indicated that urolithin M5 (Uro-M5), EA, and urolithin M6 (Uro-M6) exhibited superior 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging activity; EA and urolithin D (Uro-D) expressed better ABTS scavenging ability, and EA and Uro-M5 showed preferable α-glucosidase inhibition activity. The results of CD spectra and fluorescence spectral analysis explained the interaction between Uros and α-glucosidase. Correlation analysis indicated that hydroxyl groups were crucial for the antioxidative effect, while C-8 OH contributed greatly to the α-glucosidase inhibition activity. Quantum mechanical analysis showed that both EA and Uros exhibited strong electrophilic properties. These comparative results showed a biological discrepancy between Uros and provided essential information for exploring the bioactive application of EA as a functional ingredient or dietary supplement.
研究领域:
药理学
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生物化学
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营养科学
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产品关联
DOI
PubMed
高影响因子
Biomedical Materials
·
2024
·
IF 3.9
Hong Chen,Jiya Xu,Zhiyue Dun,Yi Yang,Yueqiu Wang,Fei Shu,Zhihao Zhang,Mei Liu
Guided bone regeneration (GBR) membranes play an important role in oral bone regeneration. However, enhancing their bone regeneration potential and antibacterial properties is crucial. Herein, silk fibroin/polycaprolactone core-shell nanofibers loaded with epigallocatechin gallate (EGCG) were prepared using emulsion electrospinning. The nanofibrous membranes were characterized via scanning electron microscopy, transmission electron microscopy, Fourier transform infrared spectroscopy, thermogravimetric analysis, water contact angle measurement, mechanical properties testing, drug release kinetics, and 1,1-diphenyl-2-picryl-hydrazyl radical (DPPH) free radical scavenging assay. Mouse pre-osteoblast MC3T3-E1 cells were used to assess the biological characteristics, cytocompatibility, and osteogenic differentiation potential of the nanofibrous membrane. Additionally, the antibacterial properties against Staphylococcus aureus (S. aureus) and Escherichia coli (E. coli) were evaluated. The nanofibers prepared by emulsion electrospinning exhibited a stable core-shell structure with a smooth and continuous surface. The tensile strength of the silk fibroin/polycaprolactone membrane loaded with EGCG was 3.88 ± 0.15 Mpa, the water contact angle was 50°, and the DPPH clearance rate at 24 h was 81.73 ± 0.07%. The EGCG release rate of membranes prepared by emulsion electrospinning was reduced by 12% within 72 h compared to that of membranes prepared via traditional electrospinning. In vitro experiments indicate that the core-shell membranes loaded with EGCG demonstrated good cell compatibility and promoted adhesion, proliferation, and osteogenic differentiation of MC3T3-E1 cells. Furthermore, the EGCG-loaded membranes exhibited inhibitory effects on E. coli and S. aureus. These findings indicate that core-shell nanofibrous membranes encapsulated with EGCG prepared using emulsion electrospinning possess good antioxidant, osteogenic, and antibacterial properties, making them potential candidates for research in GBR materials.
研究领域:
材料科学
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生物材料
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组织工程
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生物医学工程
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药剂学
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产品关联
DOI
PubMed
高影响因子
JOURNAL OF ETHNOPHARMACOLOGY
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2024
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IF 4.8
Mengtian Zhang,Wei Geng,Xiqin Guan,Shijie Gao,Jinlong Mao
Ethnopharmacological relevance Angelica sinensis (AS) and Chuanxiong rhizoma (CR) are frequently prescribed in clinical settings for their ability to enrich blood, regulate menstrual cycles, and alleviate pain. Despite their widespread use, there is a relative dearth of studies exploring their anti-inflammatory properties. Aim of the study To evaluate the antioxidant and anti-inflammatory effects of Angelica sinensis - Chuanxiong rhizoma (ASCR) extracts and investigate its anti-inflammatory mechanisms. Materials and methods AS and CR were combined in six ratios and extracted using five solvents. The quality of the resulting ASCR extracts was assessed by determining the content of ferulic acid (FA) using HPLC. The antioxidant effects of the ASCR extracts were evaluated in vitro using the DPPH and ABTS assays, as well as in HUVECs exposed to H 2 O 2 -induced oxidative damage. Additionally, the anti-inflammatory effects of the extracts were investigated in vivo through the assays of ear edema in mice and paw edema in rats. Biochemical markers including NO , MDA , and SOD in paw tissues, as well as PGE2 , TNF-α, and COX-2 in rat serum, were measured to further elucidate the anti-inflammatory mechanisms of ASCR extracts. Results The WA-2-1 was obtained by combining AS and CR in a 2:1 ratio through first water then ethanol extraction, and showed favorable antioxidant and anti-inflammatory activities. The extract demonstrated effective scavenging abilities against DPPH• and ABTS + • radicals while also protecting against H 2 O 2 -induced oxidative damage. Furthermore, in vivo studies revealed that WA-2-1 had significant inhibitory effects on ear and paw edema as well as the ability to decrease NO and MDA levels, enhance SOD activity, and downregulate the expression of COX-2, PGE2, and TNF-α. Conclusions The combination of AS and CR exhibits favorable anti-inflammatory effects, attributed to its dual actions of mitigating oxidative stress and suppressing the production of inflammatory mediators in serum or tissues during the inflammatory process.
研究领域:
药理学
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民族药理学
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药物化学
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产品关联
DOI
PubMed
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2024
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IF 7.7
Jinghe Sun,Yimeng Li,Tingting Yan,Jingfeng Yang
An edible composite film was developed and applied for ready-to-eat sea cucumber storage to improve the product quality. The PAC film base is first prepared by mixing 0.5 % glycerin (GL) with 4 % polyvinyl alcohol (PVA) and 1 % arginine-modified chitosan (Arg-CTS) in the same volume. After the addition of nano-ZnO (ZnO) and thymol (Thy) to the PAC film base, the mechanical properties and functions were tested. Compared to the PAC film, the PAC-ZnO-ThyH composite film showed a 1.34-fold increase in the DPPH scavenging rate and a 2.19-fold increase in the ABTS scavenging rate. Contrary to the PAC film, the inhibition zone diameter of Escherichia coli and Staphylococcus aureus significantly increased by 2.35 and 4.08 folds in the PAC-Zno-ThyH film, respectively. After applying the PAC-ZnO-ThyH film to store ready-to-eat sea cucumber for 10 days, there was a significant reduction in weight loss, total volatile basic nitrogen (TVB-N), and lipid oxidation levels to 1.47 and 1.26 folds to the Ctrl group. After preservation, the hardness and chewiness of ready-to-eat sea cucumber were maintained at 1079.62 ± 138.86 N and 913.73 ± 175.79 N, respectively. The novel PAC-ZnO-ThyH composite film can be used as an active food packaging for promising seafood applications.
研究领域:
食品科学
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材料科学
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生物技术
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产品关联
DOI
PubMed
高影响因子
Antioxidants
·
2024
·Vol. 13
·期 6
·665
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IF 6
Wenjing Xing,Chunmin Ma,Yang Yu,Fenglian Chen,Chunhua Yang,Na Zhang
The salt taste-enhancing and antioxidant effect of the Maillard reaction on peanut protein hydrolysates (PPH) was explored. The multi-spectroscopic and sensory analysis results showed that the Maillard reaction products (MRPs) of hexose (glucose and galactose) had slower reaction rates than those of pentose (xylose and arabinose), but stronger umami and increasing saltiness effects. The Maillard reaction can improve the flavor of PPH, and the galactose-Maillard reaction product (Ga-MRP) has the best umami and salinity-enhancing effects. The measured molecular weight of Ga-MRP were all below 3000 Da, among which the molecular weights between 500–3000 Da accounted for 46.7%. The products produced during the Maillard reaction process resulted in a decrease in brightness and an increase in red value of Ga-MRP. The amino acid analysis results revealed that compared with PPH, the content of salty and umami amino acids in Ga-MRPs decreased, but their proportion in total free amino acids increased, and the content of bitter amino acids decreased. In addition, the Maillard reaction enhances the reducing ability, DPPH radical scavenging ability, and Fe2+chelating ability of PPH. Therefore, the Maillard reaction product of peanut protein can be expected to be used as a substitute for salt seasoning, with excellent antioxidant properties.
研究领域:
食品科学
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营养学
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化学
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感官分析
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产品关联
DOI
PubMed
高影响因子
Journal of Food Measurement and Characterization
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2019
·Vol. 14
·期 2
·694-707
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IF 1.415
Yin Xing-shuo,Zhang Xue-qin,Li De-qiang
In this study, the ultrasound-assisted extraction (UAE) of flavonoids with maximal antioxidant and tyrosinase inhibitory activities and identification of the principal individual flavonoids compounds of Semen Oroxyli by UHPLC-DAD-QTOF-MS/MS was proposed. The method was optimized by a three-factor-three-level Box–Behnken design (BBD) and Derringer’s desirability function using methanol concentration, extraction time, and liquid/solid ratio as factors, while, the total flavonoids content (TFC), antioxidant activities (DPPH, ABTS, FRAP, superoxide anion and hydroxyl radicals) and tyrosinase inhibitory activity as responses. The experimental results showed that the optimal extraction conditions were as followed: a solvent of 69.90% methanol, an extraction time of 30.64 min and a liquid/solid ratio of 31.30 mL/g, which give individual response values of 19.79 mg RE/g, 78.66%, 99.92%, 19.05 mM FE/g, 20.49%, and 13.37% for TFC, DPPH, ABTS, FRAP, superoxide anion and hydroxyl radicals, respectively. In addition, the tyrosinase inhibition assay showed that the extract of Semen Oroxyli exhibited strong inhibitory activity against the tyrosinase. There were no significant differences between the results of the optimization experiments and those predicted by the models. By UHPLC-DAD-QTOF-MS/MS analysis, the main flavonoids identified in the optimized UAE extracts of Semen Oroxyli were oroxin B, oroxin A, chrysin-7- O -β- d -glucuronid, baicalein and chrysin.
研究领域:
药用植物学
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分析化学
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天然产物化学
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产品关联
DOI
高影响因子
Foods
·
2024
·Vol. 13
·期 5
·717
·
IF 4.7
Peng Wen,Jinling Wu,Jiahui Wu,Hong Wang,Hong Wu
In this study, colorimetric indicator nanofiber films based on ethyl cellulose (EC)/gelatin (G) incorporating purple sweet potato anthocyanins (PSPAs) were designed via electrospinning technology for monitoring and maintaining the freshness of pork. The film presented good structural integrity and stability in a humid environment with water vapor permeability (WVP) of 6.07 ± 0.14 × 10−11g·m−1s−1Pa−1and water contact angle (WCA) of 81.62 ± 1.43°. When PSPAs were added into the nanofiber films, the antioxidant capacity was significantly improved (p< 0.05) with a DPPH radical scavenging rate of 68.61 ± 1.80%. The nanofiber films showed distinguishable color changes as pH changes and was highly sensitive to volatile ammonia than that of casting films. In the application test, the film color changed from light pink (fresh stage) to light brown (secondary freshness stage) and then to brownish green (spoilage stage), indicating that the nanofiber films can be used to detect the real-time freshness of pork during storage. Meanwhile, it could prolong the shelf life of pork by inhibiting the oxidation degree. Hence, these results suggested that the EC/G/PSPA film has promising future for monitoring freshness and extending shelf life of pork.
研究领域:
食品科学
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材料科学
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生物技术
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产品关联
DOI
PubMed
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2019
·
IF 3.714
Xianli Gao,Ermeng Liu,Junke Zhang,Mingquan Yang,Sui Chen,Zhan Liu,Haile Ma,Feng Hu
To elucidate the effects of sonication on the antioxidant activities of compounds in soy sauce , sonication at 68 kHz (60 W/L/10 min/8 circles) was employed during moromi fermentation. Sonication enhanced four antioxidant indices of soy sauce from 5.29% to 24.29%, which were attributed to the significantly higher levels of free amino acids (FAAs, 12.45%), total phenolics (26.71%) and 1–3 kDa peptides (12.28%) in sonicated moromi. Amongst them, FAAs contributed 65.88% and 53.45% to the enhanced metal ion chelating activity and DPPH radical scavenging activity ( p < 0.05), respectively. However, Maillard reaction products and isoflavones contributed little to the enhanced antioxidant activities, because sonication slightly affected Maillard reaction products, isoflavones and β-glucosidase activities during moromi fermentation. It was concluded that cell wall of soybean was destroyed by sonication, facilitating the release of antioxidant compounds, which significantly enhanced the antioxidant activities in raw soy sauce.
研究领域:
食品科学
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化学工程
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生物化学
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产品关联
DOI
高影响因子
Frontiers in Nutrition
·
2023
·
IF 5
Zhang Lu,Deng Mei,Wang Si-yu,Ding Qiao,Liu Jia-hui,Xie Xing,Huang Yun-hong,Tu Zong-cai
Paeoniae Radix Alba (PRA), as a Traditional Chinese Medicine, is widely used in Chinese cuisine due to high health-benefits and nutrition, but the effect of different polarity of solvents on the extraction of antioxidant and hypoglycemic constituents, as well as the major active compounds remain unclear. In this research, 40, 70, and 95% ethanol were firstly applied to extract the polyphenols from PRA, the extraction yields, total phenolics, and total flavonoids content, free radical scavenging ability, α-glucosidase inhibition ability, and anti-glycation ability of extracts were evaluated spectroscopically. The oxidative damage protection, hypoglycemic activity, and alleviation on peripheral nerve damage were evaluated by H2O2-induced HepG2 cells and hyperglycemic zebrafish models. UPLC-QTOF-MS/MS was used to identify the major chemical constituents. The results showed that 40, 70, and 95% ethanol exhibited insignificant difference on the extraction of phenolics and flavonoids from PRA. All extracts showed promising DPPH⋅ and ABTS⋅+ scavenging ability, α-glucosidase inhibition and anti-glycation ability. In addition, PRA extracts could restore the survival rate of HepG2 cells induced by H2O2, and alleviate the oxidative stress by reducing the content of MDA and increasing the levels of SOD, CAT, and GSH-Px. The 70% ethanol extract could also mitigate the blood glucose level and peripheral motor nerve damage of hyperglycemic zebrafish. Thirty-five compounds were identified from 70% ethanol extract, gallotannins, gallic acid and its derivatives, and paeoniflorin and its derivatives were the dominant bioactive compounds. Above results could provide important information for the value-added application of PRA in functional food and medicinal industry.
研究领域:
药理学
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生物化学
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药物化学
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细胞生物学
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动物学
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产品关联
DOI
PubMed
高影响因子
Antioxidants
·
2023
·Vol. 12
·期 3
·606
·
IF 7
Ziyi Yang,Jiaming Cai,Evans Frimpong Boateng,Lujuan Xing,Wangang Zhang
This present study aimed to investigate the effects of various cooking times (1 h, 1.5 h, 2 h, 2.5 h, named as JHBP-1, JHBP-1.5, JHBP-2, JHBP-2.5) on the antioxidant activity and peptide profile of Jinhua ham broth peptides (JHBP). The peptides extracted from uncooked ham were used as an uncooked group with the name of JHBP-0. The results revealed that the antioxidant efficacy in the four cooked groups changed dramatically compared to JHBP-0. After cooking, the DPPH radical scavenging activity, hydroxyl radical scavenging activity and superoxide anion radical scavenging activity decreased, except for the Fe2+chelation and ABTS+scavenging capacity which increased significantly. However, the cooked groups still showed a strong antioxidant capacity. In particular, the superoxide anion radical scavenging ability and the Fe2+chelation action were significantly stronger compared to glutathione (GSH) and butylated hydroxytoluene (BHT) (p< 0.05). JHBP-1.5 also displayed stronger antioxidant capacity than the other three cooked groups, and its secondary structure and mass distribution changed significantly after cooking, specifically with an increased proportion of helix and <1 kDa peptides. Moreover, the constitution of free amino acids (FAAs) and the types of peptides released in the broth increased significantly with a longer cooking time. In total, 1306 (JHBP-0), 1352 (JHBP-1), 1431 (JHBP-1.5), 1500 (JHBP-2), and 1556 (JHBP-2.5) peptide sequences were detected using LC-MC/MC. The proportion of <1 kDa peptides also gradually increased as the cooking time extended, which is consistent with the molecular weight distribution measurements.Keywords:Jinhua ham;broth;bioactive peptides;antioxidant activity;peptide profile
研究领域:
食品科学
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生物化学
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营养学
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产品关联
DOI
PubMed
高影响因子
PHARMACEUTICAL DEVELOPMENT AND TECHNOLOGY
·
2022
·
IF 3.915
Xiaoli Xia,Jian Zhang,Michael Adu‑Frimpong,Xiaoxiao Li,Xinyi Shen,Qing He,Wanjing Rong,Hao Ji,Elmurat Toreniyazov,Ximing Xu,Jiangnan Yu,Qilong Wang
Hyperoside (Hyp) self-assembled polymeric micelles (Hyp-PMs) were purposely developed to enhance aqueous solubility, in vivo availability and anti-oxidative effect of Hyp. In preparing Hyp-PMs, we employed the thin film dispersion method with the micelles consisting of TPGs and mPEG2000-PDLLA3000. The particle size, polydispersity index and zeta potential of Hyp-PMs were 67.42 ± 1.44 nm, 0.229 ± 0.015 and −18.67 ± 0.576 mV, respectively, coupled with high encapsulation efficiency （EE）of 90.63 ± 1.45% and drug loading (DL) of 6.97 ± 1.56%. Furthermore, the value of critical micelle concentration (CMC) was quite low, which indicated good stability and improved self-assembly ability of Hyp-PMs. Also, trend of in vitro Hyp release from Hyp-PMs demonstrated enhanced solubility of Hyp. Similarly, in comparison with free Hyp, oral bioavailability of Hyp-PMs was improved (about 8 folds) whilst half-life of Hyp-PMs was extended (about 3 folds). In vitro anti-oxidative effect showed obvious strong scavenging DPPH capability of Hyp-PMs, which may be attributed to its smaller size and better solubility. Altogether, Hyp-PMs may serve as a possible strategy to potentially enhance aqueous solubility, bioavailability and anti-oxidative effect of Hyp, which may play a key role in Hyp application in the pharmaceutical industries.
研究领域:
药学
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纳米技术
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药物递送系统
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药代动力学
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产品关联
DOI
PubMed
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2023
·
IF 8.2
Jingna Liu,Bingqing Chen,Qianyi Hu,Qiong Zhang,Bingqing Huang,Peng Fei
To augment the functional attributes of pectin and expand its prospective utilization in food preservation, this research explored the enzymatic grafting of resorcinol and 4-hexylresorcinol onto pectin. Structural analysis verified the successful grafting of both resorcinol and 4-hexylresorcinol to pectin via esterification , with the 1-OH of resorcinol and 4-hexylresorcinol and the carboxyl group of pectin functioning as grafting sites. The grafting ratios of resorcinol-modified pectin (Re-Pe) and 4-hexylresorcinol-modified pectin (He-Pe) were 17.84 % and 10.98 %, respectively. This grafting modification notably enhanced the antioxidative and antibacterial properties of pectin. Specifically, DPPH clearance and the inhibition ratio in the β-carotene bleaching assay increased from 11.38 % and 20.13 % (native pectin, Na-Pe) to 41.15 % and 36.67 % (Re-Pe), and 74.72 % and 53.40 % (He-Pe). Moreover, the inhibition zone diameter against Escherichia coli and Staphylococcus aureus rose from 10.12 and 10.08 mm (Na-Pe) to 12.36 and 11.52 mm (Re-Pe), and 16.78 and 14.87 mm (He-Pe). Additionally, the application of native and modified pectin coatings effectively impeded pork spoilage, with the modified pectins demonstrating a more potent effect. Among the two modified pectins, He-Pe exhibited the most significant enhancement in pork shelf life.
研究领域:
食品科学
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化学
·
生物技术
✓ 已验证
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）