INDUSTRIAL CROPS AND PRODUCTS
·
2017
·
IF 3.181
Weibin Ma,Luling Zhao,Yanli Xie
The efficacy of eight kinds of green leaf volatiles (GLVs) was investigated as potential natural antifungal agents against Aspergillus flavus in this study. Based on the in vitro assay, volatile phase inhibitory effects of the selected eight GLVs were consistently more effective on A. flavus growth than contact phase inhibitory effects, and ( E )-2-hexenal exhibited the highest efficacy as it could totally inhibited growth of A. flavus at concentrations of 0.032 μL/mL air and 1.6 μL/mL under vapor and contact conditions, respectively. Furthermore, results obtained from the in vivo assay demonstrated that ( E )-2-hexenal possessed potent fumigant activity in reducing A. flavus infection in stored peanut seeds, as it could completely inhibit colonization of A. flavus at 0.32 μL/mL air. Both in vitro and in vivo assay results provided convincing evidence that ( E )-2-hexenal, one of the GLVs that is naturally present in many plants, can potentially be used as a highly efficient and eco-friendly antifungal fumigant to protect peanut seeds from contamination of A. flavus during storage.
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DOI
高影响因子
INDUSTRIAL CROPS AND PRODUCTS
·
2021
·
IF 5.645
Yi Hong,Xiongli Liu,Huijuan Wang,Min Zhang,Minyi Tian
Alpinia coriandriodora is widely cultivated as a medicinal and edible Zingiberaceae plant in Guangxi, China. Since essential oils from Zingiberaceae plants can be used as a potential source of anticancer drugs, this study was designed to identify the chemical composition of A. coriandriodora rhizome essential oil (EO) and firstly elucidate its anticancer activities and related mechanisms. The GC-FID/MS results indicated that the most predominant component of EO was ( E )-2-decenal (56.3%). Based on the MTT results, EO exhibited comparable cytotoxicity to A549 cells and lower cytotoxicity to non-cancerous cells compared with the positive control (elemene injection). For related mechanism studies, EO inhibited the A549 cells proliferation, resulting from inducing cell cycle arrest at G1 phase via downregulation of cyclin E2-CDK2 and cyclin D3-CDK4/CDK6 complexes and upregulation of p21. Meanwhile, it induced the apoptosis through mitochondrial pathway with the successive enhancement in the Bax/Bcl-2 ratio, Δ ψ m decline, cyt c release, activation of caspase-9 and caspase-3, and PARP cleavage. Moreover, it inhibited the migration and invasion ability of A549 cells via downregulation of MMP-2 and N-cadherin, as well as upregulation of E-cadherin. Hence, EO has outstanding anticancer properties in vitro, and this fact encourages further studies using in vivo models.
研究领域:
药理学
·
肿瘤学
·
植物科学
·
生物化学
✓ 已验证
产品关联
DOI
高影响因子
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
·
2023
·
IF 4.3
Yajian Wu,Runhu Xin,Miao Liang,Zhimin Zhang,Wei Guan,Rui Wang,Yuping Liu
To characterize the key odorants in Amomum tsao-ko (AT) and to investigate their changes during natural drying, volatile compounds of AT were extracted and analyzed by solvent extraction combined with solvent-assisted flavor evaporation and gas chromatography mass spectrometry–olfactometry. A total of 41 aroma-active compounds with flavor dilution factors ranging from 3 to 6561 were identified in AT. Fourteen odorants were determined to be the key odorants by quantitation analyses, odor activity value (OAV) calculations, recombination and omission experiments. To further investigate the changes in aroma components in AT during natural drying, the concentrations and OAVs of odor-active compounds were measured at 0, 2, 4, 6, 8, 12, 16, and 20 days. The results showed that the number of aroma-active components did not change during natural drying, but their content changed with different trends. The concentration of geraniol showed a continuous upward trend; those of hexanal , octanal , nonanal and pinocarvone decreased first and then increased; those of α -pinene, sabinene , 2-nonanone, ( E )− 2-octenal, 2-nonanol, 4-terpineol, epidolichodial and ( E , E )− 2,4-dodecadienal changed on a fluctuating trend, while those of the other 28 compounds showed a trend of first increasing and then decreasing. These results provide a theoretical basis for further utilization of AT.
研究领域:
食品科学
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农学
·
化学工程
·
分析化学
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产品关联
DOI
高影响因子
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
·
2024
·
IF 5.7
Qing Zhang,Jiaping Ke,Piaopiao Long,Mingchun Wen,Zisheng Han,Liang Zhang,Mengting Zhu
The linoleic acid reaction models were set at 150 °C for 120 min, and its oxidation process was monitored by nuclear magnetic resonance (NMR) and gas chromatography–mass spectrometry (GC-MS). Results showed that no furan was formed from linoleic acid without heating, while furan accumulated throughout the heating process. Linoleic acid ran out within 30 min, which indicated that furan was formed mainly from the intermediate oxidation products of linoleic acid after 30 min. It should be noticed that the content of (E,E)-2,4-decadienal reached maximum once the linoleic acid ran out and then decreased with the formation of furan. Multivariate statistical analysis suggested that (E,E)-2,4-decadienal was the most important aldehyde related to furan formation during linoleic acid oxidation. To prove this assumption, the variation of furan from (E,E)-2,4-decadienal reaction models heating at 150 °C for 60 min was also studied. Results showed that the content of furan increased with the oxidation of (E,E)-2,4-decadienal. Furthermore, NMR and GC-MS data proved that (E,E)-2,4-decadienal could be oxidized to 4,5-epoxy-(E)-2-decenal. In conclusion, our results supported (E,E)-2,4-decadienal and trans-4,5-epoxy-(E)-2-decenal as critical intermediate products of furan formation from linoleic acid oxidation.
研究领域:
化学
·
食品科学
·
分析化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Food Bioscience
·
2024
·
IF 4.8
Tingting Zhang,Ke Zhang,Xinyi Qi,Sijia Lin,Lei Qin,Xuhui Huang
It is a key focus in research on the interaction between different types of lipid and proteins for the aroma formation of fish. The interaction oxidation model of myofibrillar proteins and polar and non-polar lipid in different ratios was constructed to investigate the molecular mechanism of aroma formation of the large yellow croaker. The thermal interaction of lipid and protein was found to generate much more fishy compounds when the ratio of non-polar and polar lipid was 4:1. The aroma intensity reached the highest after thermal interaction at the ratio of non-polar and polar lipid was 1:1. As the proportion of non-polar lipid increased, the concentration of (E,E)-2,4-Heptadienal increased and reached 0.09 μg/g. Triglyceride was the main non-polar lipid that participated in thermal interaction with myofibrillar proteins for the formation of characteristic odorants of fish. As the amount of non-polar lipid increased, lipid oxidation and chain breakage made it easier to convert into volatile flavor compounds under the interaction of myofibrillar proteins. Further, this study provides certain support and influence for the regulation of flavor in fish processing by lipid.
研究领域:
食品科学
·
化学
·
农业科学
✓ 已验证
产品关联
DOI
高影响因子
EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY
·
2021
·Vol. 124
·期 1
·2100066
·
IF 2.679
Wenjuan Li,Yan Wu,Conghu Li,Liangliang Zhu
Protein modification by active aldehydes is associated with ageing and some chronic diseases, and it is closely related to food quality and safety. In this study, the modification of bovine serum albumin (BSA) using trans,trans-2,4-decadienal at various concentrations (0–10 m m ) is investigated. The results show that the changes in the number of free amino groups and arginine residues, carbonyl formation, aggregation characteristics, and fluorescent lipofuscin-like pigments (LFLP) fluorescence are more severe at (E,E)-2,4-decadienal concentrations of 4–10 m m , whereas the conformational changes are more significant at low concentrations (0.1–2 m m ). In the BSA modified by 1–10 m m (E,E)-2,4-decadienal, the microenvironment of tryptophan residues to become more hydrophobic, the structure became compact, hydrophobic binding sites decreases, molecular weight and particle size increases, and covalently cross-linked heterogeneous aggregates increases. At the same time, the relationship between the oxidation parameters and samples is explained using principal component analysis and hierarchical cluster analysis. Practical Applications : (E,E)-2,4-decadienal is highly electrophilically active with biomacromolecules. However, compared to the widely studied malonaldehyde (MDA), acrolein (ACR), 4-hydroxynonenal (HNE), and 4-oxo-trans-2-nonenal (ONE)-protein adducts, research on the modification of a protein by (E,E)-2,4-decadienal is insufficient, and the chemical nature of (E,E)-2,4-decadienal-protein adducts is not clear. This study may be useful for extending our understanding of the specific role of (E,E)-2,4-decadienal in the formation of modified proteins during the occurrence of chronic diseases and provides a theoretical reference for food quality and safety problems caused by protein carbonylation during processing and storage.
研究领域:
食品科学
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生物化学
·
蛋白质化学
·
慢性疾病
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产品关联
DOI
高影响因子
FOOD RESEARCH INTERNATIONAL
·
2025
·
IF 8
Lei Zhao,Lin Li,Pi Li,Peng Gao,Jiangtao Xing,Chengyu Zeng,Cheng Li,Wanmei Wu,Daohong Zhang,Huan Liu
Lipids are recognized as the key matrix for the formation and retention of aroma compounds in stewed meat. However, the molecular structures of lipids predominantly contributing to the aroma profile of stewed ducks remain unclear. For the first time, the volatilomics and lipidomics were employed to characterize the key aroma compounds and lipid profiles of micro-pressure stewed duck meat, as well as their temporal response patterns. The micro-pressure stewed duck meat displayed pronounced fatty, grassy, and meaty aromas with intensities increasing over stewing times. A total of 29 key aroma compounds, including ( E, E )-2,4-decadienal, 1-octen-3-ol, and dimethyl trisulfide, were identified, among which ( E, E )-2,4-decadienal was a primary contributor to the fatty aromas. Triglycerides (TGs) and phosphatidylcholines (PCs) might play crucial roles in the aroma retention, while phosphatidylethanolamines (PEs) and ceramides (Cers) containing C 18 acyl chains primarily promote the aroma formation. Interestingly, ( E, E) -2,4-decadienal was also identified as an aroma marker for distinguishing differential samples. This study offers new insights into the formation of aroma profile of micro-pressure stewed duck from a lipid-centric perspective.
研究领域:
食品科学
·
分析化学
·
脂质组学
·
风味化学
·
肉类加工
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2023
·
IF 8.8
Jing Wang,Lina Qiao,Bing Liu,Junyi Wang,Ruifang Wang,Ning Zhang,Baoguo Sun,Haitao Chen,Yang Yu
Green onion ( Allium fistulosum L.) is a perennial herb with a characteristic allium aroma. Meanwhile, fried green onion oil has a rich flavor that is popular in traditional Chinese cuisine. In this work, the key aroma components of fried green onion oil were focused via flavoromics analysis. The oil samples had a low score of a green aroma but a high score of salty, greasy aromas. Whereafter, a total of 36 aroma-active substances with flavor dilution (FD) factors ranging from 1 to 6561 were identified in fried green onion oil, while 42 were detected in fried green onion residue with FD factors ranging from 1 to 19683. Additionally, the recombination and omission tests revealed that furaneol, dimethyl trisulfide, allyl methyl trisulfide, ( E,E )-2,4-decadienal, etc., were the key aroma compounds in fried green onion oil. Furthermore, the observation of the reaction of thioethers at high temperatures revealed that dimethyl disulfide undergoes polymerization to form dimethyl trisulfide. The research results can provide a theoretical basis for the standardization and industrial production of Chinese cuisine.
研究领域:
食品科学
·
化学
·
农学
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产品关联
DOI
PubMed
高影响因子
NEW PHYTOLOGIST
·
2023
·Vol. 240
·期 2
·676-693
·
IF 9.4
Daili Ji,Manfei Luo,Yinjie Guo,Qiuxin Li,Lingxi Kong,Haitao Ge,Qi Wang,Qiulai Song,Xiannan Zeng,Jinfang Ma,Yingchun Wang,Jörg Meurer,Wei Chi
Summary Reactive carbonyl species (RCS) derived from lipid peroxides can act as critical damage or signaling mediators downstream of reactive oxygen species by modifying target proteins. However, their biological effects and underlying mechanisms remain largely unknown in plants. Here, we have uncovered the mechanism by which the RCS 4-hydroxy-(E)-2-nonenal (HNE) participates in photosystem II (PSII) repair cycle of chloroplasts, a crucial process for maintaining PSII activity under high and changing light conditions. High Light Sensitive 1 (HLT1) is a potential NADPH-dependent reductase in chloroplasts. Deficiency of HLT1 had no impact on the growth of Arabidopsis plants under normal light conditions but increased sensitivity to high light, which resulted from a defective PSII repair cycle. In hlt1 plants, the accumulation of HNE-modified D1 subunit of PSII was observed, which did not affect D1 degradation but hampered the dimerization of repaired PSII monomers and reassembly of PSII supercomplexes on grana stacks. HLT1 is conserved in all photosynthetic organisms and has functions in overall growth and plant fitness in both Arabidopsis and rice under naturally challenging field conditions. Our work provides the mechanistic basis underlying RCS scavenging in light acclimation and suggests a potential strategy to improve plant productivity by manipulating RCS signaling in chloroplasts.
研究领域:
植物生物学
·
分子生物学
·
光合作用
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD RESEARCH INTERNATIONAL
·
2018
·
IF 3.52
Jia Zheng,Dong Zhao,Zhifu Peng,Kangzhuo Yang,Qiang Zhang,Yongkui Zhang
Changes of volatile compounds and sensory properties in the fermentation process of Wuliangye baobaoqu starter (WBS) were determined by sensory analysis, gas chromatography-olfactometry (GC/O) and GC quantitative analyses. The sensory properties of WBS changed from the sour, fruity, bready notes at the temperature-rise phase (3-day and 7-day) to the nutty and moldy notes at the temperature-fall phase (18-day, 21-day and 27-day). Acetic acid, methional, ethyl acetate, phenylethyl alcohol, ethyl 2-phenylacetate, 4-vinylguaiacol were potential aroma active compounds based on their Osme values. Results of GC quantitative analyses showed that the acids had the highest concentration. The concentration of ( E )-2-hexenal, ethyl acetate, isoamyl alcohol, phenylethyl alcohol, 2- n -pentylfuran, acetic acid and lactic acid increased with the fermentation time, presented the highest level in the temperature-rise phase and decreased after this period. The concentration of ( E,E )-2,4-hexadienal, 2,6-dimethylpyrazine, trimethylpyrazine, tetramethylpyrazine presented the highest level at the temperature-fall phase. Ethyl 3-methylbutanoate, ( E , E )-2,4-hexadienal, ( E , E )-2,4-nonadienal, acetic acid and butanoic acid had high odor active values. Results of principal component analysis showed that acetic acid, hexanal, ( E )-2-hexenal, lactic acid, isoamyl alcohol, 1-hexanol and 1-octen-3-ol were critical volatile chemicals to distinguish different WBS samples.
研究领域:
食品科学
·
分析化学
·
感官科学
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产品关联
DOI
PubMed
高影响因子
JOURNAL OF DRUG TARGETING
·
2022
·
IF 5.016
Jian Li,Xin Tian,Kang Wang,Yong Jia,Fuguang Ma
Dissolving microneedles, the promising vehicles for transdermal delivery, are incapable of directly loading hydrophobic components that limit the application of transdermal drug delivery. Microemulsion holds great potential in the solubilisation of water-insoluble drugs but is limited by the high epidermal retention. In this study, we fabricated microemulsion-incorporated dissolving microneedles co-loading celecoxib and α-linolenic acid (Cel-MEs@MNs) for enhancing osteoarthritis (OA) therapy via synergistic anti-inflammation and potent transdermal delivery. Cel-MEs@MNs composed of celecoxib & α-linolenic acid-coloaded microemulsion (Cel-MEs) and hyaluronic acid-based microneedles (MNs) can be completely dissolved in 90 s with a particle size of ∼30 nm. Each microneedle array with a hardness exceeding 30 N contained 57.9 ± 2.5 μg of celecoxib and 442.5 ± 24.2 μg of α-linolenic acid. The 8 h-cumulative transdermal of celecoxib from Cel-MEs@MNs was 89.2 ± 5.1 μg celecoxib/cm2, which is 2.98-fold higher than that from Cel-MEs. Combinational celecoxib and α-linolenic acid with a weight ratio of 1/5 can synergistically induce M1-like macrophage to M2 repolarization, reduce M1-like macrophages-resulted chondrocytes apoptosis, and lower serum prostaglandin E-2 (PGE-2). Notably, Cel-MEs@MNs amplified such collaborated anti-inflammatory effects. More importantly, in the treatment of OA-bearing rat models, Cel-MEs@MNs with a half-dose of celecoxib and α-linolenic acid significantly shrunk the paw swelling, reduced inflammatory cytokines, and improved cartilage damage compared with the oral administration of celecoxib and α-linolenic acid, as well as transdermal administration of Cel-MEs. Such an integrational strategy of microemulsion-incorporated dissolving MNs offers the feasibility of combinational celecoxib and α-linolenic acid in transdermal permeation and boosted OA therapy.
研究领域:
药剂学
·
药物递送系统
·
药理学
·
骨科
·
炎症
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2024
·
IF 8.5
Xiao Jia,Hongli Cui,Song Qin,Jingnan Ren,Zhifeng Zhang,Qi An,Nawei Zhang,Jinchu Yang,Yongfeng Yang,Gang Fan,Siyi Pan
Processing is an indispensable technology in the preparation of Spirulina platensis ( S. platensis ). The key odorants in liquids, muds, and powders from S. platensis (NM and GZ) were characterized. A total of 90 odorants were identified and 41 odorants were sniffed with the flavor dilution (FD) factors ranging from 1 to 729. Among them, nonanal, decanal, d -limonene, β -cyclocitral, and β -ionone with FD factors ≥1 were detected in S. platensis during the whole processing stages. In addition, heptanal, ( E , E )-2,4-nonadienal, trans -4,5-epoxy-( E )-2-decenal, 1-hepten-3-one, isophorone, 3-ethyl-2,5-dimethylpyrazine, and α -ionone exhibited higher odor activity values in powders; β -myrcene, methional, and S -methyl methanethiosulphonate were key odorants in muds; while trans -3-penten-2-ol was key odorant in liquids. Besides, the GZ-mud presented stronger earthy and fishy odor than NM - mud. S. platensis powders have the stronger grassy odor, roasted odor, and marine odor than S. platensis muds. Overall, drying process promotes the formation of aldehydes, heterocyclic compounds, and terpenoids.
研究领域:
食品科学
·
分析化学
·
微生物学
✓ 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）