Journal of Zhejiang University-SCIENCE B
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2016
·Vol. 17
·期 8
·597-609
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IF 1.303
Azat Ramila,Liu Yan,Li Wei,Kayir Abdurihim,Lin Ding-bo,Zhou Wen-wen,Zheng Xiao-dong
Six lactic acid bacterial (LAB) strains were isolated from traditionally fermented Xinjiang cheese and evaluated for functional and probiotic properties and potentials as starter cultures. The isolated six LAB strains comprised Lactobacillus rhamnosus (one strain), Lactobacillus helveticus (one strain), and Enterococcus hirae (four strains). All of the six strains were tolerant to acidic and bile salt conditions. Among which, the L. rhamnosus R4 strain showed more desirable antimicrobial, auto-aggregation, and hydrophobic activity. In addition, the strain L. rhamnosus R4 exhibited the highest level of free radical scavenging activity (53.78% of 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radicals and 45.79% of hydroxyl radicals). L. rhamnosus R4 also demonstrated cholesterol and triglyceride degradation by 50.97% and 28.92%, respectively. To further examine the health-promoting effects of these LAB strains on host lifespan, Caenorhabditis elegans was used as an in vivo model. Worms fed LAB as a food source had significant differences in lifespan compared to those fed Escherichia coli OP50 (as a negative control). Feeding of L. rhamnosus R4 extended the mean lifespan of C. elegans by up to 36.1% compared to that of the control. The results suggest that the strains isolated from Xinjiang fermented dairy products have high potential as starter cultures in the cheese industry.
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JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY
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2016
·Vol. 93
·期 9
·1173-1182
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IF 1.505
Qi Wei,Yue Wei,Haiwen Wu,Xiuyan Yang,Huangli Chen,Huaxin Zhang
The supercritical CO 2 fluid extraction process was used to obtain seed oils. The compositional analyses of the seed oils of Amorpha fruticosa L., Caragana microphylla Lam and Elaeagnus angustifolia L. were performed by GC–MS, from which 18–22 fatty acid compositions were identified, and their main components were linoleic acid (49.10–66.39 %) and oleic acid (11.95–41.10 %). The seed oils were rich in unsaturated fatty acids, which accounted for 79.75–91.19 %. The in vitro anti-oxidant activities of the seed oils were measured by the DPPH, ABTS and phosphomolybdenum complex assays. The IC 50 s of the seed oils were 6.5110–12.6599 mg/mL tested by DPPH assay, and the IC 50 s were in the range of 0.6872–1.9310 mg/mL tested by ABTS assay. The anti-oxidant activities of seed oils decreased in the order of A. fruticosa > C. microphylla > E. angustifolia (A) > E. angustifolia (D). In vitro antimicrobial activities of seed oils against five bacteria were tested by microdilution method. The MIC values of the oils against Bacillus subtilis , E. coli , S. aureus , P. solanacearum and B. thuringiensis were in the range of 26–36, 30–38, 58, 56–58 and 56–58 mg/mL, respectively, while the MBC values were in the range of 30–40, 34–42, 58, 56–58 and 58 mg/mL, respectively. In vitro antifungal properties of the seed oils against four plant pathogenic fungi were tested by the mycelial growth rate method. The EC 50 s of seed oils against V. mali , C. gloeosporioides , F. graminearum and B. cinerea were in the range of 17.51–19.25, 15.58–19.12, 8.00–17.12 and 18.76–19.14 mg/mL, respectively. The seed oils showed moderate anti-oxidant and antimicrobial activities.
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FOOD CHEMISTRY
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2016
·
IF 4.052
Mei-Jia Shi,Xiaoyi Wei,Jie Xu,Bing-Jie Chen,De-Yin Zhao,Shuai Cui,Tao Zhou
In order to improve the bioactivities of the polysaccharide from Enteromorpha prolifera (PE), crude PE (Mw 1400 kDa) was degraded to low molecular weight polysaccharide (44 kDa) in the presence of hydrogen peroxide/ascorbic acid, followed by carboxymethylation. The reaction conditions for carboxymethylation of degraded polysaccharide (DPE) were optimized by Response Surface Methodology. The carboxymethyled degraded polysaccharide (CDPE) obtained under optimized conditions, with a degree of carboxymethylation of 0.849, was characterized by FT-IR and 13 C NMR. The molecular weight of CDPE was measured to be 53.7 kDa. CDPE was evaluated for its antioxidant activity by determining the ability to scavenge 1,1-diphenyl-2-picrylhydrazyl (DPPH), hydroxyl and superoxide anion radicals, and by determining the ferric reducing power. The antioxidant activity of CDPE was found to be greatly improved in comparison with degraded polysaccharide (DPE) and crude polysaccharide from Enteromorpha prolifera (PE).
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INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
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2016
·
IF 3.138
Bing-Jie Chen,Mei-Jia Shi,Shuai Cui,Shu-Xian Hao,Robert C Hider,Tao Zhou
An efficient method for the degradation of polysaccharides isolated from Sargassum fusiforme (PSF) was developed by using ascorbic acid in combination with H 2 O 2 . The degradation conditions were optimized using a Box-Behnken response surface design (BBRS). The optimum conditions were established as: concentration of ascorbic acid (V C ) and H 2 O 2 17.26 mM, degradation temperature 51 °C and degradation time 1.6 h. The DPPH radical scavenging rate of the degraded polysaccharides from S. fusiforme (DPSF) obtained under the optimal conditions was determined to be 75.22 ± 0.02%, which was well matched with the value (75.21%) predicted by the BBRS model. In vitro antioxidant activity of the polysaccharides was evaluated by determining their radical (hydroxyl radical, superoxide anion radical and DPPH radical) scavenging abilities, and ferric iron reducing power. The inhibitory activity on tyrosinase of DPSF was also evaluated. The results indicate that the degraded polysaccharide has superior antioxidant activity and anti-tyrosinase effect to those of the original polysaccharide.
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INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2016
·
IF 3.138
Li Zhang,Xinquan Liu,Yongjie Wang,Guangpu Liu,Zhen Zhang,Zhongxi Zhao,Huiling Cheng
Zizyphus jujuba has been used as a traditional Chinese medicinal herb since ancient time. Polysaccharides have been found to be important bioactive compounds in the jujube. This work was designed to investigate the physicochemical characteristics and bioactivities of polysaccharides purified from Zizyphus jujuba cv. Muzao . Water-soluble polysaccharides were extracted using an ultrasonically assisted extraction method. The purified polysaccharides (HJP) were obtained by deproteinization and decoloration. Three main fractions (HJP1, HJP2 and HJP3) were isolated using DEAE-Sepharose fast flow ion-exchange chromatography. The purified polysaccharides were found to consist of mannose, rhamnose, galactose, galacturonic acid, glucose and arabinose at various levels for different fractions. The HJP and its three main fractions displayed DPPH radical scavenging activities as well as relatively strong reducing power and HJP had stronger activities than homogeneous compositions. Moreover, the results from in vitro immunological activities studies indicated that HJP could improve the phagocytosis activity of THP-l cells and had effect on the expression of pro-inflammatory cytokines (TNF-α, IL-1β, IL-6). In conclusion, the polysaccharides from Zizyphus jujuba cv. Muzao were discovered to have antioxidative and immunological activities.
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JOURNAL OF BIOMATERIALS SCIENCE-POLYMER EDITION
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2024
·
IF 3.6
Siqi Li,Di Wang,Meng Zhang,Ying Yang,Xiangyu Zhang,Jinlian Li,Dongmei Wu
Biocompatible fatty acids are natural biological materials which exhibit widespread biomedical applications. Nevertheless, their application in vesicle forms is hampered by strong pH sensitivity and poor stability to changes in ionic strength, temperature, and storage. In the investigation, the incorporation of alkyl glycoside (APG), a surfactant with non-ionic properties, into the oleic acid (OA) vesicles was undertaken as a means to address this issue. The newly formed OA/APG composite vesicles form in a pH range of between 5.4 and 7.4, which is close to the pH range of the physiological environment. The stability studies results showed that the OA/APG composite vesicles have excellent stability in terms of ionic strengths, temperature and storage. The formation of NAR-loaded OA/APG composite vesicles was demonstrated through FT-IR, DSC and XRD. In vitro topical delivery and skin retention studies confirmed that the composite vesicles improve skin permeation rate and have better skin permeation behavior. Antioxidant activity experiments confirmed that the antioxidant effect composite vesicles were significantly increased as compared to the naringenin (NAR). This finding has theoretical implications for the use of drug-loaded fatty acid vesicles in cosmetics industries and topical delivery systems.
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JOURNAL OF CHROMATOGRAPHY A
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2024
·
IF 3.8
Yanhui Zhang,Hongbo Li,Xiaoqin Hai,Xiaoli Guo,Xin Di
A green and recyclable switchable supramolecular deep eutectic solvent (SS-DES) was designed and prepared for effective extraction of flavonoids from Scutellariae Radix . The novel SS-DES has both excellent extraction performance of DES and the host guest inclusion of cyclodextrin, thereby showing superior extraction efficiency and selectivity. The characteristic of polarity switching can endow the SS-DES with achieving homogeneous extraction and rapid two-phase separation, shorting per-treatment time largely. Parameters affecting the extraction performance were investigated by the response surface methodology. The results indicated that the SS-DES showed better extraction yield of total flavonoids (157.95 mg/g) compared with pure DES (135 mg/g) and traditional organic solvent (60 % ethanol, 104.87 mg/g). Moreover, the switching mechanism of SS-DES was characterized by FT-IR and 1 H NMR, and the extraction mechanism was studied by density functional theory and molecular docking analysis. After evaluating the ecological impact of the method, the cytotoxicity of SS-DES was investigated and the result displayed that its toxicity was very low or even negligible with the EC 50 >2000 mg/L. After being adsorbed by macroporous AB-8 resin, the regenerated SS-DES was recycled 5 times and the extraction efficiency still remained above 90 %, indicating the desirable reusability. Therefore, the proposed method was efficient and sustainable, and revealed favorable application prospect for the extraction of bio-active compounds from plant materials.
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INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
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2024
·
IF 7.7
Wen Xu,David Julian McClements,Zipei Zhang,Ruojie Zhang,Chao Qiu,Jianwei Zhao,Zhengyu Jin,Long Chen
The stability of quercetin remains a challenge for their application in industrial food production. In order to solve this shortcoming, zein-tannic acid covalent complex was prepared. Fourier transform infrared spectroscopy demonstrated the formation of C N bond between zein and tannic acid. Quercetin loaded nanoparticles (QZTC) were prepared by zein-tannic acid complex and carboxymethyl chitosan by anti-solvent co-precipitation and pH migration method. The structure of the nanoparticles was characterized and the effects of tannic acid modification and carboxymethyl chitosan addition on the encapsulation efficiency, oxidation resistance, antibacterial property, environmental stability and microstructure of the nanoparticles were studied. The results showed that compared with zein nanoparticles, QZTC had higher encapsulation rate, smaller and more uniform spherical microstructure. Compared with free quercetin and the other two nanoparticles, QZTC showed higher light, heat, storage stability, antioxidant and antibacterial abilities ( p < 0.05). It was also found that the improvement of stability mainly depended on the formation of C N covalent bond, hydrogen bond, electrostatic interaction and hydrophobic interaction between components. This study provides new ideas for improving the environmental stability, antioxidant and antibacterial properties of quercetin and for developing nanoparticles that can be used in food processing.
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LWT-FOOD SCIENCE AND TECHNOLOGY
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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.
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Foods
·
2024
·Vol. 13
·期 13
·2106
·
IF 4.7
Yuge Guan,Sainan Lu,Yan Sun,Rentao Zhang,Xinghua Lu,Linjiang Pang,Lei Wang
The Lanzhou lily is a regionally distinctive vegetable; the emergence of lightly processed lilies has addressed the inconvenience of consuming fresh lilies. However, the cleaning and impurity removal during the processing of lightly processed lily may strip off its original protective barrier and affect the edible quality. As one of the preservation methods, tea tree essential oil (TTEO) has the characteristics of being green, safe, and efficient preservative properties. This study focused on investigating the effects of different concentrations (25 μL/L, 50 μL/L, and 100 μL/L) of TTEO on the quality and microbiological safety of lightly processed lily. The results showed that compared with the control, appropriate concentrations of TTEO treatment could delay weight loss, improve appearance, firmness, and sensory quality, and maintain microbiological safety with the best effect observed at 50 μL/L. Meanwhile, TTEO treatment induced phenylalanine ammonia-lyase activity, thereby increasing the total phenolic content. Furthermore, TTEO enhanced the superoxide dismutase (SOD) and ascorbate peroxidase (APX) activity, which reduced O2-· production rate and H2O2content. TTEO inhibited lipoxygenase (LOX) activity, reducing the relative conductivity and malondialdehyde content, thereby delaying lipid peroxidation and quality deterioration. This indicates that TTEO could enhance antioxidant capacity by regulating reactive oxygen species (ROS) metabolism and delay the quality deterioration of lightly processed lily by inhibiting lipid peroxidation.
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INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2024
·
IF 7.7
Wang Liu,Ya-Min Qin,Jin-Yang Shi,De-Ling Wu,Chun-Yang Liu,Juan Liang,Song-Zi Xie
This study aimed to evaluate the influence of ultrasonic degradation on the physicochemical and biological characteristics of Polygonatum cyrtonema polysaccharide (PCP, 8.59 kDa). PCP was subjected to ultrasonic treatment for 8, 16, and 24 h and yielded the degraded fractions PCP-8, PCP-16, and PCP-24 (5.06, 4.13, and 3.69 kDa), respectively. Compared with the intact PCP, PCP-8, PCP-16 and PCP-24 had a reduced particle size (decrements of 28.03 %, 46.15 % and 62.54 %, respectively). Although ultrasonic degradation did not alter the primary structure of PCP, its triple helical and superficial structures were disrupted, with degraded fractions demonstrating reduced thermal stability and apparent viscosities compared with those of the intact PCP. Furthermore, the functional properties of the degraded fractions were different. PCP-16 most favourably affected GLP-1 secretion, while PCP-8 and PCP-24 exhibited the strongest antioxidant and enzyme inhibitory activities, respectively. Hence, controlled ultrasound irradiation is an appealing approach for partially degrading PCP and enhancing its bioactivity as a functional agent.
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JOURNAL OF FOOD SCIENCE
·
2024
·
IF 3.2
Ying Fan,Yueling Shang,Fengwei Li,Jinbin Liu,Dujun Wang,Ya Zhang,Xiaohong Yu,Wei Wang
Sea buckthorn has lipid-lowering properties and is widely used in the development of functional foods. In this study, a probiotic ( Lactobacillus plantarum , Lp10211) with cholesterol-lowering potential and acid and bile salt resistant was screened for the fermentation of sea buckthorn juice. Changes in the active ingredients, such as sugars and phenolics, before and after fermentation, as well as their in vitro lipid-lowering activities, were compared. The contents of reducing and total sugars decreased substantially after fermentation. Lp10211 primarily utilized fructose for growth and reproduction, with a utilization rate of 76.9%. The phenolic compound content of sea buckthorn juice increased by 37.06% after fermentation and protected the phenolic components from degradation (protocatechuic and p -coumaric acids) and produced new polyphenol (shikimic acid). Enhanced inhibition of pancreatic lipase activity (95.42%) and cholesterol micellar solubility (59.15%) was evident. The antioxidant properties of the fermentation broth were improved. Notably, Lp10211 preserved the color and reversed browning in sea buckthorn juice. The collective findings indicate that fermentation of sea buckthorn juice by Lp10211 may enhance the functional components and lipid-lowering activity of sea buckthorn, which may provide a new approach for the development of lipid-lowering foods.
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危险品化学品经营许可证（带存储）