JOURNAL OF FOOD COMPOSITION AND ANALYSIS
·
2024
·
IF 4
Yuyao Jia,Yicai Ma,Juanfang Ma,Wenqian Li,Yongan Jin,Gang Han
To reveal the quality differences of dried jujube from different producing areas and explain the argument about the ‘origin-quality’ of fruits, physical measurements, texture profile analysis, and metabolomics were used to analyze the appearance, texture, and metabolites in dried Junzao. Results showed that Shufu Junzao (SF-JZ) had the best color and Wensu Junzao (WS-JZ) had the best texture. A total of 983 metabolites were identified in dried Junzao. And 254–291 differential metabolites were found between Taigu Junzao (TG-JZ) and Xinjiang Junzao (XJ-JZ), with 91 common differential metabolites, mainly saccharides, phenolic acids, flavonoids, terpenoids, and amino acids. Pathway enrichment analysis revealed the key differential pathways were starch and sucrose metabolism, amino acid metabolism, and phenylpropanoid biosynthesis. The quality evaluation indicated that WS-JZ had the best sensory quality, TG-JZ and Cele Junzao (CL-JZ) with best nutritional quality and health value, SF-JZ had better flavor, the overall quality was best in WS-JZ and Kuerle Junzao (KEL-JZ), indicating that Wensu and Kuerle may be high-quality planting sites for Junzao in Xinjiang. Finally, 22 biomarkers were screened for dried Junzao's traceability and origin discrimination. Theoretical resources for the high-quality growth, cultivation, and exploitation of jujubes from various places are provided by this work.
研究领域:
食品科学
·
植物化学
·
营养学
✓ 已验证
产品关联
DOI
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2024
·
IF 6
Yi-Long Ma,Zi-Tong Wang,Dong-Mei Yang,Zhi Li,Qian-Lan Wu,Xin Guo,Ya-Fang Shang,Kiran Thakur,Zhao-Jun Wei
The well- known winter jujube ( Zizyphus jujuba Mill. cv. Dongzao), has been proved to contain a series of bioactive compounds. To investigate the impact of processing and digestion on its phenolics, winter jujube was processed (steaming and freeze-drying) and digested. The treated winter jujubes' phenolic content, antioxidant capacity, and hypoglycemic potential were assessed. The results showed that processing reduced the number of total phenolics/flavonoids, antioxidant, and α-glucosidase inhibitory activity by 0.74–25.26%. With the exception of α-glucosidase inhibitory activity, which increased by 16.67–19.25% after digestion, these declines were more pronounced. After processing, the six discovered phenolics in winter jujube were mostly constant, but after digestion, their contents dropped by 6.72–38.64 %. These results suggested that following processing and digestion, the phenolic content and activity of winter jujube remained high (61.36–97.93%), indicating that freeze-drying and steaming are viable approaches to prepare and consume winter jujube.
研究领域:
食品科学
·
植物化学
·
营养学
✓ 已验证
产品关联
DOI
高影响因子
JOURNAL OF FOOD SCIENCE
·
2024
·
IF 3.2
Cheng Yang,Shuo Li,Chenyan Li,Jing Li,Rundongdong Shi,Jialing Cao,Lianfu Zhang
Amadori compounds (ACs) are stable compounds produced in the early stage of the Maillard reaction (MR) with health benefits such as immunomodulatory, antithrombosis, and tumor-preventive effects. Jujube is a medicinal and edible fruit in China. It is rich in free amino acids and reducing sugar, but traditionally, little attention was paid to the formation of ACs when jujube was processed, neither the influence of ACs on health effects. In this paper, we aimed to increase ACs through controlling the MR during different heating processes of jujube powder with adjusted water content and find the most effective AC that contributed to the antioxidant effects of jujube powder. The optimal dry-heating conditions to produce ACs were as follows: The water activity was 0.294, the heating temperature was 90°C, and the time was 120 min. After processing, the ACs content of jujube powder was 18.55 ± 0.19 mg/g dry weight (DW), which was more than 100 times of those in the unheated jujube powder (0.153 ± 0.003 mg/g DW). Besides, the antioxidant activity of jujube powder after dry-heating process was higher than that of unheated one. As the most abundant AC in the dry-heated jujube powder (12.90 ± 0.75 mg/g DW), N -(1-deoxy- d -fructose-1-yl) proline (Fru-Pro) showed the highest antioxidant activity (62% of equivalent l -ascorbic acid) among 12 ACs in ferric reducing antioxidant power assay. This result provided a method to produce jujube product with high content of ACs and confirmed the positive contribution of Fru-Pro to the antioxidant activity of the jujube powder.
研究领域:
食品科学
·
营养学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Food Bioscience
·
2025
·
IF 5.9
Jing Feng,Xiao Luo,Bo Li,Xiao-Yan Yang,Lin Zhang,Jing-Wei Huang,Yi-Chen Hu,Liang Zou,Ding-Tao Wu
Pectic polysaccharides are well-recognized as the mainly functional components in jujube fruits, which have garnered considerable attentions to be exploited into functional food products. Nevertheless, the knowledge about the influence of the producing area on their fine structural features and biological functions is still scarce, which may restrict their rational use in the functional food sector. Therefore, the structural and biological properties of pectic polysaccharides from jujube fruits (JP) collected from different producing areas were compared. The results showed that JP's physicochemical properties (e.g., total uronic acids, total bound polyphenols, molecular mass distributions, and ratios of constituent monosaccharides) varied significantly depending on the producing area. However, the primary chemical structures of JPs obtained from various producing areas were largely similar, predominantly composing of homogalacturonan and rhamnogalacturonan-I regions. Furthermore, JP's antioxidant and immunostimulatory effects also varied remarkedly depending on the producing area, primarily attributed to variations in their physicochemical properties. Particularly, JP's antioxidant activity demonstrated a significantly positive correlation with the levels of total uronic acids and total bound polyphenols, and similarly, its immunostimulatory activity was highly dependent on the level of total uronic acids. Moreover, mechanistic investigations revealed that JP could enhance immune responses via activating the Toll-like receptor 4 mediated nuclear factor-κB signaling pathway in RAW 264.7 macrophages. Collectively, the current findings could provide valuable insights for the rational application of jujube fruits and JP in the functional food sector.
研究领域:
食品科学
·
生物化学
✓ 已验证
产品关联
DOI
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2023
·
IF 6
Xiaoxia Xia,Fuhua Li,Huan Ran,Jichun Zhao,Xiaojuan Lei,Lin Lei,Jing Wen,Gengsheng Xiao,Kaifang Zeng,Jian Ming
Jujube powder is of high nutritional value, but it is easy to absorb moisture and agglomerate, leading to the deterioration of jujube powder quality. Therefore, it is necessary to decrease the hygroscopicity of jujube powder. In this study, the effect of jujube kernel powder on the moisture absorption performance of jujube powder was studied by adding different contents of jujube kernel powder and measuring the moisture absorption performance at different humidity levels. The results showed that the addition of jujube kernel powder could effectively reduce the color difference change of jujube powder during moisture absorption, and reduce the hardness and stickiness of jujube powder during agglomeration. The addition of jujube kernel powder into jujube powder effectively reduced the moisture content of jujube powder, and therefore significantly decreased the caking degree of jujube powder, and the higher content of jujube kernel powder added in jujube powder, the lower the balanced dry basis moisture content of jujube powder. Such a hygroscopic behavior could be well fitted by the Peleg model, and the goodness of fit was 0.9899. Adding jujube kernel powder into jujube powder is a suitable way to positively affect the quality of jujube powder.
研究领域:
食品科学
·
营养学
✓ 已验证
产品关联
DOI
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2019
·
IF 4.784
Zhen Wu,Hong Li,Yongde Wang,Dajian Yang,Hongjun Tan,Yong Zhan,Yong Yang,Yang Luo,Gang Chen
As a discarded byproduct of jujube ( Z . jujuba ), its seeds contain various biological components. Response surface methodology was used to optimize ultrasound-assisted heating extraction conditions of polysaccharides from Z . jujuba cv . Ruoqiangzao seeds (ZJSPs). The optimal parameters were as follows: temperature 83.1 °C, time 100 min, ultrasonic power 140 W, and water-material ratio 33.5 mL/g, allowed a maximum yield of 1.97%. One main fraction (ZJSPs-1) was successfully purified by ion-exchange and gel-permeation chromatography. With a molecular weight of 342 kDa, ZJSPs-1 was composed of arabinose, glucose, xylose, galactose and rhamnose. The presence of pyranose-form sugars as well as both α- and β-configurations was validated by FT-IR and 1 H NMR. TG/DSC indicated that ZJSPs-1 has a favorable thermal stability. XRD suggested that ZJSPs-1 exhibited both crystalline and amorphous portions. ZJSPs-1 was in aggregates of homogenous-dense honeycomb like structures observed by SEM and AFM. ZJSPs-1 possessed antitumor activities against HeLa cells in a dose- and time-dependent manner at 24 and 48 h with IC 50 of 164.6 and 87.1 μg/mL, respectively. Fluorescent microscopic and flow cytometry revealed that ZJSPs-1 inhibited the proliferation of HeLa cells through apoptosis. Z . jujuba seeds are good sources for antitumor polysaccharides in pharmaceutical and food industries.
研究领域:
食品科学
·
药学
·
生物化学
✓ 已验证
DOI
PubMed
高影响因子
Agriculture-Basel
·
2022
·Vol. 12
·期 10
·1606
·
IF 3.408
Bengang Wu,Chengcheng Qiu,Yiting Guo,Chunhong Zhang,Dan Li,Kun Gao,Yuanjin Ma,Haile Ma
In this study, we used four drying methods (hot air, freezing, infrared, and radio frequency) to dry fresh jujube and its polysaccharide extracts by a two-step drying method, and the effects of the drying methods on the physical and chemical properties, structural properties, and antioxidant activity of jujube polysaccharides were studied. The results showed significant differences in the yield, drying time, monosaccharide content, molecular weight, apparent viscosity, thermal stability, and microstructure of the polysaccharides treated under the different drying methods. In contrast, no significant differences in the monosaccharide composition and functional groups of the polysaccharide samples obtained from the different drying methods were observed. Among all the tested methods, the freeze-drying extraction rate was the highest, reaching 4.52 ± 0.19%, while its drying time was the longest. Although the extraction rate of radio frequency drying was only 3.55 ± 0.21%, the drying time was the shortest, compared with hot air drying, the drying time was reduced by 76.67–83.29%, and the obtained polysaccharides exerted good antioxidant activity. Therefore, radio frequency drying is a potential polysaccharide extraction and drying technique, and this study can provide a theoretical basis for its industrial production.Keywords:jujube polysaccharide;drying methods;physicochemical property;structural characteristic;antioxidant activity
研究领域:
食品科学
·
生物化学
✓ 已验证
DOI
高影响因子
Heliyon
·
2023
·
IF 4
Zi-Tong Wang,Yu-ping Liu,Yi-Long Ma,Shuang-Yi Pan,Jian-Kang Li,Shao-Jun Shi,Zheng-Fang Wu,Zhi Li,Ya-Fang Shang,Zhao-Jun Wei
To evaluate the release and activity of Indian jujube phenolics in vivo , its peel and pulp were subjected to simulated digestions. The phenolics content and antioxidant activity of the digested samples were determined. The results showed that the total phenolics/flavonoids in the peel were respectively 4.63 and 4.48 times higher than that in the pulp. The release of phenolics and flavonoids respectively increased by 79.75% and 39.98% in the peel and 86.34% and 23.54% in the pulp after the intestinal digestion. The correlation between the total phenolics/flavonoids and antioxidant activity was higher in the peel ( r > 0.858, p < 0.01) than that in the pulp. The phenolics profiles of the peel were almost the same after the digestion, and four phenolics including naringenin tri-glycoside, quercetin-3- O -[(2-hexosyl)-6-rhamnosyl] -hexoside, quercetin-3- O -pentosylhexoside and quercetin-3- O -(2-pentosyl -rhamnoside)-4′- O -rhamnoside were found to be the main flavonoids of Indian jujube peel, and they showed high recovery (>89.88%) during the digestion, implying that these phenolics may play a vital role in the function of Indian jujubes.
研究领域:
食品科学
·
植物化学
✓ 已验证
DOI
高影响因子
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
·
2019
·Vol. 54
·期 11
·3109-3117
·
IF 2.281
Ling-Fang Xu,Zhong-Sheng Tang,Qing-Hui Wen,Xin-An Zeng,Charles Brennan,Debao Niu
Pulsed electric fields (PEF) accounts for one of the novel non-thermal processing and preservation technologies and is regarded as an emerging application with the advantage of minimising the loss of valued bioactive compounds in food processing. In this study, various PEF pulses were applied to jujube pulp before fermentation. The fermentation kinetics, compositions, volatile and sensory characteristics were investigated and compared. Results showed that the PEF pretreatment with ten exponential wave pulses at 1.5 kV cm −1 , 1 Hz improved phenolic compounds extraction, especially for caffeic acid, morin and p-hydroxybenzoic acid. Besides, fifty pulses pretreatment enhanced 10% of the wine dry extract. In addition, PEF pretreatment significantly enriched the floral and fruity volatile notes to jujube wine with a decrease in fusel oil. Consequently, PEF preprocessing is a promising method that can be adopted in winemaking industry to promote wine quality and sensory profile.
研究领域:
食品科学
·
酿酒技术
✓ 已验证
产品关联
DOI
高影响因子
ANALYST
·
2019
·Vol. 144
·期 17
·5179-5185
·
IF 4.019
Xiaolei Guo,Yixing Suo,Xuan Zhang,Yanshuai Cui,Shengfu Chen,Haotian Sun,Dawei Gao,Zhiwei Liu,Longgang Wang
The development of noble ultra-small biocompatible Pt nanoclusters (Pt NCs) for glucose detection has been drawing great attention. Herein, ultra-small biocompatible jujube polysaccharide (JP) stabilized platinum nanoclusters (Ptn-JP NCs) are prepared using natural JP as a reducing and solubilizing agent. Ptn-JP NCs were studied for the colorimetric detection of glucose. Ptn-JP NCs (n = 50, 200 and 400) had an average particle diameter of 1–2 nm. Particularly, the measurements of hydrodynamic sizes of Ptn-JP NCs indicated that they maintained good stability in solution for one week. Pt200-JP NCs showed good biocompatibility, and were not toxic against HeLa cells at a high concentration of 400 μg mL−1. Furthermore, Pt200-JP NCs catalyzed the oxidation of 3,3′,5,5′-tetramethylbenzidine (TMB) with H2O2 to produce blue oxidized TMB (oxTMB). This reaction followed typical Michaelis–Menten kinetics. More importantly, the glucose concentration could be sensitively detected by the color change, and this process was not interfered by other sugars. The linear range for glucose concentration was from 0.01 to 1 mM with a detection limit of 5.47 μM. The glucose concentrations of real samples of serum using Pt200-JP NCs were 9.2, 4.9 and 6.5 mM, respectively. The prepared Ptn-JP NCs have great potential in various biomedical detection methods.
研究领域:
生物医学
·
材料科学
·
分析化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
CARBOHYDRATE POLYMERS
·
2014
·
IF 3.916
Guoting Cui,Wuxia Zhang,Qingjie Wang,Amin Zhang,Haibo Mu,Hongjin Bai,Jinyou Duan
The versatile Fructus Jujubae is widely used in Chinese and Korean traditional medicine. In this study, the extraction optimization, characterization and immunostimulatory activities of polysaccharides from Fructus Jujubae were investigated. Based on a four-variable-three-level Box–Behnken statistical design, the optimal extraction parameters were optimized as follows: extraction temperature 90 °C, extraction time 3.23 h, water to raw material ratio 33:1 and extraction 3 times. Under these conditions, the experimental yield of polysaccharides was 6.47 ± 0.26%, which was close to the predicted yield value (6.54%). The crude Fructus Jujubae polysaccharide was further purified by DEAE-cellulose chromatography repeatedly, and two homogenous fractions, designated as RQP1d and RQP2d with molecular weight of 83.8 and 123.0 kDa respectively, were obtained. Their structures were determined by chemical analysis, Fourier transform infrared (FT-IR) spectroscopy and scanning electron microscopy (SEM). Finally, preliminary immunological tests indicated that both RQP1d and RQP2d significantly stimulated NO production in RAW264.7 macrophages, and promoted LPS-induced splenocyte proliferation. These data implied Fructus Jujubae polysaccharides had the potential to be explored as novel natural immunostimulant for using in functional foods or medicine.
研究领域:
中药学
·
生物化学
·
免疫学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
PHARMACEUTICAL CHEMISTRY JOURNAL
·
2023
·Vol. 57
·期 5
·712-724
·
IF 0.9
Li Danqi,Li Weihong,Shi Wenhao,Wu XiaoJing,Liu Xuegui,Gao Pinyi
Depression is a common mental health disease, with the characteristics of significant and persistent low mood. Traditionally, Ziziphus jujuba Mill . was used to treat depression. However, its chemical pharmacologic profiles remain to be elucidated. The present study was aimed to explore the potential targets and mechanisms of Z. jujuba in the treatment of depression using network pharmacology and in vitro neuroprotective experiment. In this study, 11 compounds of Z. jujuba were obtained by multiple column chromatography. Based on the network pharmacology, the C-T network was established by the results of molecular docking. The information on target proteins was enriched via DAVID database, followed by the analysis of GO and KEGG. The results indicated that 10 compounds, 5 target proteins and 3 signaling pathways played important roles in treating depression. Based on the predicted result of network pharmacology, compounds 1 , 9 and 10 were identified with significant neuroprotective effects by in vitro cell experiments with human neuroblastoma cell line SH-SY5Y. This study was the first to investigate the mechanisms of Z. jujuba action in the treatment of depression from the system level, and could provide the basis of the mechanism with action of compounds for the in-depth utilization of Z. jujuba.
研究领域:
中药学
·
神经科学
·
生物信息学
✓ 已验证
DOI
高影响因子
危险品化学品经营许可证（带存储）