FOOD CHEMISTRY
·
2025
·
IF 9.8
Hao-Xiang Gao,Nan Chen,Wei-Cai Zeng
The effects and mechanism of polyphenols, identified from Ligustrum robustum (Rxob.) Blume, on the structure of myofibrillar protein (MP) and pea protein (PP) during thermal processing were investigated. The thermal analysis revealed that polyphenols enhanced thermal stability of MP while reducing that of PP. Multispectral analysis showed PP required lower polyphenol concentrations for fluorescence quenching than MP, while elevated polyphenols reduced MP's random coil structures but increased PP's. Computational simulation demonstrated that polyphenols had more binding sites with PP but more hydrophobic interactions with MP. Furthermore, polyphenols improved fried protein foods' texture and microstructure by regulating proteins' structural changes during processing. The findings clarified the regulatory effect of L.robustum polyphenols on different protein structures at high temperatures, which altered MP and PP structures through distinct molecular interactions. The present results provide a new perspective for using LRE polyphenols to improve the quality and safety attributes of protein-based foods.
研究领域:
食品科学
·
生物化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
JOURNAL OF FOOD SCIENCE
·
2023
·Vol. 88
·期 5
·1890-1904
·
IF 3.9
Xue Bai,Lihong Zhou,Yutong Wu,Luyi Xie
Small-leaved Kuding tea (SLKDT) obtained from Ligustrum robustum is a traditional tea substitute in southern China and has a range of physiological effects. However, the changes in its phytochemical composition after various heat treatments are not reported yet. Thus, the phytochemical composition and antioxidant activities of fresh leaves of SLKDT (LrF1) and SLKDT after high-temperature wet-heat treatment (LrF2) and wet- and dry-heat treatments (LrF3) were assessed using liquid chromatography–mass spectrometry, and 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonate (ABTS) and 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activities and lipid peroxidation inhibition activity of LrF1 and LrF3 were investigated. The results indicated that the phytochemical composition of LrF1, LrF2, and LrF3 was significantly different. Overall, 258 and 83 differential constituents, respectively, were obtained in LrF1 versus LrF2 and LrF2 versus LrF3. The differential constituents mainly included amino acids and their derivatives, nucleosides, flavonoids, terpenoids, simple phenylpropanoids, and coumarins. After heat treatment, SLKDT exhibited obvious changes in sensory characteristics and physiological properties, which may be related to the changes in the levels of amino acids, linalool, beta-geraniol, myricetin, naringin, fraxetin, and isoacteoside. Moreover, the antioxidant activities significantly changed after heat treatment of SLKDT. Overall, our study demonstrated that heat treatment can alter the phytochemical composition of SLKDT, thus affecting its sensory properties and physiological properties. Practical Application This study preliminarily assessed the changes in the composition of small-leaved Kuding tea (SLKDT) after various heat treatments and revealed that the composition of SLKDT tea can be adjusted by various heat and temperature treatments.
研究领域:
植物化学
·
食品科学
·
分析化学
·
药理学
·
茶叶加工
✓ 已验证
DOI
高影响因子
JOURNAL OF FOOD SCIENCE
·
2022
·Vol. 87
·期 2
·651-663
·
IF 3.693
Hao-Xiang Gao,Heng-Yu Liang,Nan Chen,Bi Shi,Wei-Cai Zeng
Ligustrum robustum (Rxob.) Blume is traditionally served as a functional tea in China. In this work, the antioxidant activities of L. robustum (Rxob.) Blume extract (LRE) were evaluated and its inhibitory effect and mechanism on pancreatic lipase were further investigated. With the high contents of phenols (139.70 ± 1.41 mg gallic acid equivalent/g extract) and flavonoids (326.46 ± 7.36 mg rutin equivalent/g extract), LRE showed significant antioxidant activities ( p < 0.05) for scavenging free radicals and hydrogen peroxide, inhibiting lipid peroxidation and providing strong reducing power. Meanwhile, LRE displayed remarkable inhibitory activity on pancreatic lipase with a low half-effective inhibitory concentration (IC 50 ) of 2.469 ± 0.005 mg/ml which was further determined as non-competitive inhibition. The spectroscopic results showed that LRE inhibited the activity of pancreatic lipase by modifying the tertiary and secondary structures of lipase. Moreover, four phenolic compounds (acteoside, lipedoside A, oleuropein and ligurobustoside C) were identified from LRE by the high performance liquid chromatography-quadrupole- time of flight-mass spectrometry. In addition, according to molecular docking analysis, the four phenols could interact with pancreatic lipase by hydrogen bonds, so as to change the spatial structure of pancreatic lipase and inhibit its catalytic activity. The present results suggest that LRE not only exhibits strong antioxidant capacity but possesses effectively inhibitory activity on pancreatic lipase, which might have the potential to be developed as functional food and nutraceuticals for the prevention of metabolic diseases. Practical Application Ligustrum robustum (Rxob.) Blume extract has been confirmed to possess antioxidant activity and lipase inhibitory activity, which indicates that the L. robustum extract has the potential to prevent oxidative stress and regulate fat metabolism. This work suggests that L. robustum extract can be served as a novel resource to prepare nutraceuticals and functional food in food industries.
研究领域:
食品科学
·
药理学
·
生物化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
CHEMISTRY & BIODIVERSITY
·
2026
·Vol. 23
·期 1
·e03315
·
IF 2.5
Shi-Hui Lu,Xiu-Xia Li,Xiao-Yan Xia,Wei-Neng Li,Kai-Jie Luo,Jing Huang
In the phytochemical study of the leaves of Ligustrum robustum , two new monoterpenoid glycosides named ligurobustosides V ( 1a ), V 1 ( 1b ), and a new secoiridoid glycoside named ligurobustoside W ( 2 ), together with three known glycosides ( 3 – 5 ), were isolated and identified by spectroscopic and chemical methods. The biological research discovered, compounds 3 and 4 showed powerful fatty acid synthase inhibitory activity (half inhibitory concentration [IC 50 ]: 4.21 ± 0.16–4.51 ± 0.12 µM); compounds 1 , 4 , and 5 displayed some α -glucosidase inhibitory activity; compounds 1 - 5 revealed some α -amylase inhibitory activity; compounds 1 , 3 , and 4 showed stronger 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt radical scavenging effect (IC 50 : 3.98 ± 0.01–6.80 ± 0.07 µM) than L-(+)-ascorbic acid (IC 50 : 10.06 ± 0.19 µM). Compounds 1 , 3 , and 4 were considered as some functional constituents of L. robustum to prevent diabetes mellitus and its complications. Graphical This article reports two new monoterpenoid glycosides and a new secoiridoid glycoside from the leaves of Ligustrum robustum; meanwhile describes their inhibitory capacities on alpha-glucosidase, alpha-amylase, fatty acid synthase, and their antioxidant effects.
✓ 已验证
产品关联
DOI
PubMed
高影响因子
MOLECULES
·
2023
·Vol. 28
·期 14
·5309
·
IF 4.6
Shi-Hui Lu,Xiao-Na Liang,Xiao-Jin Nong,Ran Chen,Xiu-Xia Li
Trans-p-hydroxycinnamic acid and its esters in the leaves ofLigustrum robustummight be a new resource to prevent diabetes and its complications. In the present study, a new HPLC-UV method using hydrolyzation with sodium hydroxide for quantitation oftrans-p-hydroxycinnamic acid and totaltrans-p-hydroxycinnamic acid esters in the leaves ofL. robustumwas developed, since it was difficult and troublesome to analyze no less than 34trans-p-hydroxycinnamic acid esters by usual HPLC. The extract ofL. robustumwas hydrolyzed with sodium hydroxide at 80 °C for 2 h, and then, hydrochloride was added. HPLC analysis was performed in reverse phase mode using a C-18 column, eluting with methanol-0.1% acetic acid aqueous solution (40:60,v/v) in isocratic mode at a flow rate of 1.0 mL·min−1and detecting at 310 nm. The linear range fortrans-p-hydroxycinnamic acid was 11.0–352.0 μg·mL−1(r2= 1.000). The limit of detection and limit of quantification were 2.00 and 6.07 μg·mL−1, respectively. The relative standard deviations of intra-day and inter-day variabilities fortrans-p-hydroxycinnamic acid were less than 2%. The percentage recovery oftrans-p-hydroxycinnamic acid was 103.3% ± 1.1%. It is the first HPLC method using hydrolyzation for quantification of many carboxylic esters. Finally, the method was used successfully to determinetrans-p-hydroxycinnamic acid and totaltrans-p-hydroxycinnamic acid esters in various extracts of the leaves ofL. robustum. The 60–70% ethanol extracts ofL. robustumshowed the highest contents of freetrans-p-hydroxycinnamic acid (3.96–3.99 mg·g−1), and the 50–80% ethanol extracts ofL. robustumdisplayed the highest contents of totaltrans-p-hydroxycinnamic acid esters (202.6–210.6 mg·g−1). The method can be applied also to the quality control of the products ofL. robustum.Keywords:trans-p-hydroxycinnamic acid;esters;Ligustrum robustum;HPLC-UV;hydrolyzation;sodium hydroxide;quantification
研究领域:
植物化学
·
分析化学
·
药用植物研究
✓ 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）