Frontiers in Nutrition
·
2023
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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
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2023
·
IF 6
Wangyan Qin,Ying Wang,Fall Mouhamed,Bruce Hamaker,Genyi Zhang
The impact of the solubility of phenolic compounds (PCs) from highland barley (HB) on their antioxidant property and protein binding affinity was investigated. HB-PCs from the phenolic extract (HBE) were analyzed through the UPLC-QTOF-MS, and five fractions were further divided based on their water solubility. Representative compounds of proanthocyanidins, (+)-catechins, and (−)-epicatechin from water fraction (HB–W, 197.67 ± 4.8 μmol GAE/100 g) were significantly correlated with the antioxidant activity of the HBE. In contrast, the PCs enriched in the acetone fraction (HB-A, 60.2 ± 3.1 μmol GAE/100 g) with a structure of 2-phenyl chromogen ketone group (such as rutin, kaempferol, hesperidin, and quercetin) were positively correlated with the protein binding affinity. Further analysis showed that the water-insoluble HB-A fraction significantly lowered the starch digestibility (37.5%) and postprandial glycemia (17.8%) compared to HB-W fractions. Thus, the solubility of PCs is intimately associated with their biological functions as antioxidants or protein-binding ligands, indicating PCs with strong antioxidant properties or high protein binding affinity are structurally distinct from each other, and the physical properties of phenolic compounds might be an important factor to further the understanding of their health functions and mechanisms.
研究领域:
食品科学
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营养学
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生物化学
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药理学
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产品关联
DOI
高影响因子
FOOD RESEARCH INTERNATIONAL
·
2019
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IF 3.579
Si Chen,Huihui Liu,Xiaoman Zhao,Xinlei Li,Wenna Shan,Xiaxia Wang,Shanshan Wang,Wenquan Yu,Zhenbiao Yang,Xiaomin Yu
Oolong tea is a partially fermented tea with distinct tastes and aromas. However, the dynamic biochemical changes during oolong tea processing are not well understood. In this study, we performed metabolomics-based profiling of non-volatile and volatile constituents of oolong tea during its entire processing procedures by UPLC-QTOF MS and GC-TOF MS. A step-wise change of tea metabolome was observed, where catechins and oxidized products, flavonol glycosides and amino acids were identified as key discriminate metabolites. The ZuoQing process comprising alternating YaoQing and TanQing steps was deemed most critical for key metabolic transformation. Extensive YaoQing facilitated the oxidative polymerizations of catechins into theaflavins and proanthocyanidins, lowering the astringency in raw tea. Two direct terpene precursors farnesyl pyrophosphate and geranyl pyrophosphate accumulated to high levels during ZuoQing, which provided more substrates for the synthesis of downstream volatile terpenes. Moreover, both YaoQing and prolonged TanQing facilitated the formation of terpenes as well as fatty acid and benzenoid-derived volatiles, which contributed to the fruity and floral fragrances in oolong tea. The fixation step not only converted amino acids into aromatic compounds, but also lowered the amounts of flavonol glycosides, potentially improving the flavor quality of the final tea product. This study provides a comprehensive profile of flavor-related metabolic changes during oolong tea processing and will contribute to better quality control and flavor improvement of oolong tea.
研究领域:
食品科学
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农业化学
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植物代谢
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产品关联
DOI
PubMed
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
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2024
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IF 6
Yuting Li,Xiaotong Li,Jinshun Ye,Zhenzhao Weng,Xiaozhen Liu,Fengyuan Liu,Jingkun Yan,Lin Li
The reactivity of amino acid residues in proteins towards quinones, along with the concentration of quinones, may play a crucial role in determining the specific sites of reaction between quinones and proteins. The reaction efficiencies of 20 different α-carbon amine group blocked amino acids with 4-methylbenzoquinone (4MBQ) were investigated at pH 7.0 by cyclic voltammetry. Among these, Nα-acetyl- l -lysine, Nα-Boc- l -histidine, Nα-acetyl- l -arginine, and Nα-acetyl- l -cysteine exhibited reactivity towards 4MBQ, with the reactivity sequence being: Nα-acetyl- l -cysteine > Nα-acetyl- l -lysine > Nα-acetyl- l -arginine > Nα-Boc- l -histidine. In addition, the reactivity of Nα-acetyl- l -cysteine towards 4MBQ was over 50-fold greater than that of Nα-acetyl- l -lysine, Nα-Boc- l -histidine and Nα-acetyl- l -arginine. Adducts formed from the reaction of 4MBQ with Nα-acetyl- l -lysine and Nα-acetyl- l -arginine were identified as quinone adducts. In contrast, those formed with Nα-acetyl- l -cysteine and Nα-Boc- l -histidine were identified as phenol adducts through UPLC-QTOF-MS/MS analysis. Irrespective of whether the molar ratio of 4MBQ to protein free thiol groups was 1:2 or 2:1, the residues of cysteine, lysine, arginine and histidine in β-lactoglobulin (β-Lg) invariably engaged in the reaction with 4MBQ. This work may provide valuable information for design polyphenol-protein covalent conjugates which can be further applied as functional additives in food industry by choosing protein with different proportion of lysine, histidine, arginine and cysteine residues.
研究领域:
生物化学
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蛋白质化学
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分析化学
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食品科学
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产品关联
DOI
高影响因子
JOURNAL OF FOOD BIOCHEMISTRY
·
2024
·Vol. 2024
·期 1
·5552747
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IF 3.5
Ying Zheng,Tianjiao Li,Xi Luo,Mengnan Jia,Liying Han,Hao Yu,Yongrui Bao,Shuai Wang,Xiansheng Meng
Inflammation is a well-known risk factor for tumor development. Intervening in chronic inflammation may be an effective approach to inhibit the progression of ulcerative colitis (UC) to colitis-associated colon cancer (CAC). Sophora japonica is a medicinal and food plant commonly used to treat hemorrhoids, bleeding, and inflammation, symptoms that coincide with those of patients with CAC. However, studies on using Sophora japonica to treat CAC are scarce. Therefore, this study aimed to investigate the anti-inflammatory and antitumor effects of Sophora japonica extract (SJE) using dextran sodium sulfate (DSS)-induced UC and azoxymethane (AOM)/DSS-induced CAC models. Furthermore, we employed ultraperformance liquid chromatography–quadrupole time-of-flight–tandem mass spectrometry (UPLC–QTOF–MS/MS) technology to explore the metabolomics mechanism through which SJE inhibited the progression of UC to CAC. The results demonstrated that SJE significantly inhibited UC and CAC and alleviated symptoms such as bloody stools, colon shortening, inflammation, and intestinal tissue damage in model mice. Further, 57 differential metabolites were identified by UPLC–QTOF–MS/MS, which were composed mainly of lipids (fatty acids, glycerophospholipids, sterol lipids, pregnenolone lipids, etc.) and peptides (amino acids). Kyoto Encyclopedia of Genes and Genomes (KEGG) enrichment analysis suggested that SJE might inhibit the progression of UC to CAC by regulating lipid metabolic pathways such as arachidonic acid metabolism, primary bile acid biosynthesis, and linoleic acid metabolism. This study, for the first time, substantiated the inhibitory effect of SJE on CAC. Employing metabolomics techniques, the research delved into the potential pathways through which SJE may exert its inhibitory effects on CAC by suppressing the progression of UC. These findings contribute scientific evidence to the application of Sophora japonica in functional foods and the development of natural drugs for the prevention and treatment of UC and CAC.
研究领域:
药理学
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肿瘤学
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胃肠病学
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代谢组学
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药物化学
✓ 已验证
DOI
高影响因子
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
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2022
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IF 4.52
Shi Shen,Xi Chen,Qin Zhuo,Yan Ma,Jingbo Wang,Liyuan Wang,Zhaolong Gong,Junsheng Huo
To investigate the differences among kiwifruits from six different cultivars ( Actinidia chinensis , Actinidia delicosa and Actinidia arguta ), UPLC-QTOF-MS and UPLC-ESI-MS/MS coupled to multivariate statistical analysis were applied to untargeted metabolites and targeted analysis of kiwifruit samples for the first time. In untargeted analysis, the metabolome of kiwifruits was exhibited by principal component analysis (PCA), a total of 44 up-regulated feature compounds were screened based on the orthogonal partial least squares-discriminant analysis (OPLS-DA) and identified as glycosyl compounds , hydrocinnamic acids and various flavonoids . Furthermore, the contents of 27 targeted procyanidins , flavonoids and hydrocinnamic acids were analyzed by a UPLC-ESI-MS/MS method. It was indicated that phenol glycosides were much higher in A. arguta , responsible for the aroma of kiwifruits, various quercetin glycosides were higher in A. arguta , and much higher flavan-3-ols and hydrocinnamic acids were rich in A. Chinensis cv. Hongyang (red) kiwifruits. In addition, the results of chemometric analysis showed the untargeted metabolites and targeted compounds were responsible for the classification on the kiwifruits, which can benefit the scientific understanding of chemical diversity for kiwifruits, and improve the investigation of new wild kiwifruit cultivars, especially red kiwifruit and A. arguta .
研究领域:
植物科学
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分析化学
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食品科学
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DOI
高影响因子
危险品化学品经营许可证（带存储）