Journal of Aquatic Food Product Technology
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2017
·
IF 0.478
Jia-Run Han,Zhi-Mo Zhu,Hai-Tao Wu,Na Sun,Yue Tang,Cui-Ping Yu,Chen-Chen Zhao,Zheng-Yu Zhang,Ao-Ting Li,Jia-Nan Yan
Maillard reaction products (MRPs) were produced in sea cucumber gut hydrolysates (SCGHs)-ribose system at 75°C, 85°C, and 95°C with a pH value of 7.0 or 8.0 for 12 hour. The parameters of amount of intermediate products, fluorescence intensity, browning development, and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging ability showed a positive correlation with each other in SCGHs-ribose system. The amount of intermediate products, fluorescence intensity, and browning development followed the zero-order kinetic with activation energy from 62 to 91 kJ/mol in the Maillard reaction of SCGHs-ribose system. Moreover, 2-methyl-butanal has positive and significant correlation with DPPH radical scavenging ability of SCGHs-ribose MRPs. These results suggest that Maillard reaction improves the antioxidant activity of SCGHs, which contributes to the generation of intermediate, fluorescent, browning, and volatile products of SCGHs-ribose system.
研究领域:
食品化学
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营养科学
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生物化学
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DOI
高影响因子
INDUSTRIAL CROPS AND PRODUCTS
·
2015
·
IF 2.837
Shanshan Wang,Dongmei Wang,Zehua Liu
Potentilla fruticosa and EGb 761 ( Ginkgo biloba extracts) have been applied in traditional medicine and exhibit antioxidant properties. However, there is very little scientific evidence to support their use in combination. In this study, a bio-guided chromatographic fractionation strategy was used to obtain two effective fractions (C-3 and D-2) from the acetone crude extracts (A) of P. fruticosa leaves. Isobolographic analysis indicated that the combination of A + EGb had largely demonstrated synergism and 5:1 (A:EGb) displayed the best synergistic effect. In addition, C-3 + EGb exhibited a similar result as A + EGb, synergism in DPPH and ABTS assays, additive in FRAP assay. While D-2 + EGb showed only additive effect. The possible mechanism behind the synergism was explored by RP-HPLC. The changes in the total phenolic and flavonoids content were also investigated. While chemical composition did not seem to change in the mixture, no new peaks appeared in the chromatogram of C-3 + EGb mixture as compared to the individual chromatograms, no existing peaks disappeared either. Further studies were observed which may prove the possible mechanism responsible for the synergistic effect. Combinations of C-3 and 4 phenolic compounds in EGb ((+)-catechin, kaempferide, quercetin and isorhamnetin) were evaluated for their antioxidant capacities. Isorhamnetin showed synergism with C-3, and 5:1 exhibited the strongest synergism in DPPH ( γ = 0.669) and ABTS ( γ = 1.249), 1:1 in FRAP assays ( γ = 1.385). Isorhamnetin was added to the other 6 phenolics in C-3 ((+)-catechin, caffeic acid, hyperoside, rutin, ellagic acid and quercetin), and the antioxidant capacity of mixtures was analyzed. For all combinations studied, caffeic acid + isorhamnetin displayed the greatest synergistic effect in various ratios by three antioxidant assays, the observed values were significantly higher than the expected values ( P < 0.05) and 1:1 exhibited the strongest synergism in DPPH ( γ = 0.711), ABTS ( γ = 1.693) and FRAP ( γ = 1.474) assays. Hyperoside + isorhamnetin also showed a slight synergism, but (+)-catechin + isorhamnetin exhibited an antagonism in DPPH assays. Thus, interaction of phytochemicals exist in extracts is likely responsible for the synergistic effects present in A + EGb, and caffeic acid + isorhamnetin may have played an important role. This study lends some credence to the concomitant use of P. fruticosa blended with EGb, which could be useful for developing new medicines and functional products from P. fruticosa and EGb.
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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DOI
高影响因子
JOURNAL OF BIOLOGICAL CHEMISTRY
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2024
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IF 4
Qian Hu,Yanan Zhao,Wan-yang Sun,Zexian Ou,Wentao Duan,Zeyu Qiu,Yuanlong Ge,Daolin Tang,Tianfeng Chen,Xiang Cheng,Rong-rong He,Shu Wu,Zhenyu Ju
Ferroptosis is a type of regulated cell death driven by iron-dependent accumulation of lipid peroxidation, exhibiting unique morphological changes. While actin microfilaments are crucial for various cellular processes, including morphogenesis, motility, endocytosis, and cell death, their role in ferroptosis remains unclear. Here, our study reveals that actin microfilaments undergo remodeling and disassembly during ferroptosis. Interestingly, inhibitors that target actin microfilament remodeling do not affect cell sensitivity to ferroptosis, with the exception of CK-666 and its structural analogue CK-636. Mechanistically, CK-666 attenuates ferroptosis independently of its canonical function in inhibiting the Arp2/3 complex. Further investigation revealed that CK-666 modulates the ferroptotic transcriptome, prevents lipid degradation, and diminishes lipid peroxidation. In addition, CK-666 does not impact the labile iron pool within cells, nor does the inhibition of FSP1 impact its anti-ferroptosis activity. Notably, the results of DPPH assay and liposome leakage assay suggest that CK-666 mitigates ferroptosis by directly eliminating lipid peroxidation. Importantly, CK-666 significantly ameliorated renal ischemia-reperfusion injury and ferroptosis in renal tissue, underscoring its potential therapeutic impact.
研究领域:
细胞生物学
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药理学
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肾脏生理学
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分子生物学
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产品关联
DOI
PubMed
高影响因子
COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS
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2024
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IF 4.9
Wei Liu,Lin Wang,Zipei Zhang,Xiaolai Zhang,Jingcheng Hao
As the improvement of consciousness of environment, a considerable effort has been made to shift from petroleum-based plastics to biodegradable alternatives, especially in the food packaging industry. In this work, we develop an innovative food packaging film by encapsulating quercetin (Que) within β -cyclodextrin ( β -CD) to create β -CD-Que inclusion complexes, which are then dispersed in a matrix of tragacanth gum (TG) and carboxymethyl chitosan (CMCS) using a solution casting technique. β -CD-Que inclusion complexes were characterized using various methods, including 1 H NMR, 2D ROESY and phase solubility testing, to elucidate the interaction between Que and β -CD. ATR–IR, X-ray diffraction, and SEM were employed to confirm the uniform dispersion of β -CD-Que within the macromolecular substrate. The incorporation of β -CD-Que considerably improves the mechanical properties of films, increasing the elongation at break from 13.68 % to 25.74 %. Rheological tests demonstrate that the viscosity of the film-forming complex solution became larger. The films were demonstrated to reduced water vapor and oxygen permeability, possessing remarkable antioxidant capability evidenced by DPPH and ABTS radical scavenging rates of 78.01 % and 99.59 %, respectively. The TG/CMCS/ β -CD-Que composite film shows excellent potential for food packaging and preservation applications.
研究领域:
食品科学
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材料科学
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环境科学
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产品关联
DOI
高影响因子
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
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2024
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IF 3.3
Kangyu Zhao,Xin Long,Junle Li,Ying Wang,Ping Lan,Yong Wang
BACKGROUND The Maillard reaction involves the interaction of various amino acids and reducing sugars, resulting in food browning. It often produces appealing aromas and flavors. The complexities of the reaction are such that it can be challenging to identify the often numerous and frequently volatile products formed by it. In the present study, we sought to identify and evaluate an unusual product with anti-oxidant activity arising from a fructose-histidine Maillard reaction model. The anti-oxidant profile of this product was assessed by computational means. RESULTS The fructose-histidine Maillard reaction products (FH-MRPs) were generated by heating a 2:1 mixture of the sugar and the amino acid at 140 °C for 2 h. Chromatographically separable fractions, labelled DM-1 to DM-8, were obtained using silica gel as the stationary phase and dichloromethane/methanol (DCM/MeOH) mixtures as the mobile one. Fraction DM-5 exhibited the highest 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity, and further bio-assay guided fractionation led to isolation and identification of 1-(1 H -imidazo[4,5- c ]pyridin-4-yl)ethenone (IMPE) as the active principal, the structure of which was established by nuclear magnetic resonance (NMR) spectroscopic and mass spectral techniques. A mechanism for the formation of IMPE from its precursors is proposed. Density functional theory (DFT) calculations suggest this novel heterocyclic compound exerts its anti-oxidant effects by interacting with DPPH and 2,2'-Azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radicals. Essentially, IMPE was non-toxic below 300 ug mL −1 , showing a concentration-dependent free radical clearance capacity and reducing power within the 100–1000 μg mL −1 range, and moreover, exhibiting significant Fe 2+ chelating abilities wihin the 50-200 μg mL −1 range. CONCLUSION This study identified the unique FH-MRP, IMPE, and found that it acts as food antioxidant through the chelation of metal ions. © 2024 Society of Chemical Industry.
研究领域:
食品化学
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分析化学
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计算化学
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产品关联
DOI
PubMed
高影响因子
JOURNAL OF DRUG DELIVERY SCIENCE AND TECHNOLOGY
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2025
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IF 4.9
Dan Huang,SuQiu Si,Zhuoming Chen,Binjie Xin
In this study, a novel nanofiber material possessing antibacterial and antioxidant properties was fabricated through coaxial electrospinning, utilizing polylactic acid (PLA), thymol (THY), and nano zinc oxide (ZnO) as the raw materials. THY and ZnO was used to endows the membranes with good antibacterial and antioxidant properties. The surface morphology of the PLA/Z@T nanofiber membrane was characterized using scanning electron microscopy (SEM). Additionally, the successful formation of the core-shell structure was verified through transmission electron microscopy (TEM), fluorescence microscopy, and Fourier transform infrared spectroscopy (FTIR). Additionally, both ZnO and THY exhibit strong antibacterial properties, and their synergistic effect significantly enhances the antibacterial activity of the composite nanofiber membranes against Staphylococcus aureus . The drug sustained release percentages within 24 h for PLA@T and PLA/Z@T were 15.91 % and 14.82 %, respectively. The addition of zinc oxide does not significantly affect the release efficiency of thymol. After continuous release for 288 h, these percentages increased to 73.35 % and 72.94 %, respectively. By assessing antioxidant activity through DPPH and ABTS assays, it was found that PLA/Z@T exhibited higher activity compared to the control group. Subsequently, the in vitro antibacterial performance was investigated, revealing an antibacterial rate higher than that of the control group, the antibacterial rates against Staphylococcus and Escherichia coli reached 99.75 % and 98.49 % respectively. In conclusion, the results demonstrate that PLA/Z@T nanofiber membranes possess excellent antibacterial efficiency, sustained antibacterial performance, and antioxidant properties, offering a novel strategy for antibacterial materials.
研究领域:
材料科学
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纳米技术
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生物医学工程
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药剂学
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微生物学
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产品关联
DOI
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
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2022
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IF 6.056
Yidan Zhang,Xu Jing,Zhenjia Chen,Xiaowen Wang
In this paper, the preparation, purification, and identification of the antioxidant peptides of millet gliadin after high hydrostatic pressure (HHP) treatment were studied to broaden the utilization range of millet and provide certain theoretical basis for its further processing and utilization. Millet gliadin treated with 300 MPa was enzymatically hydrolyzed by pepsin, and the optimal hydrolysis time was determined to be 50 min by in-vitro antioxidant activity evaluation method [1,1-diphenyl-2-trinitrophenylhydrazine (DPPH) free radical, hydroxyl radical, and superoxide anion scavenging activity]. The enzymatic hydrolysate was separated and purified by gel filtration and RP-HPLC, and the fraction with the strongest antioxidant activity (S4) was obtained. The scavenging ability of DPPH, •OH, and O 2 − were 53.96% ± 0.86%, 31.30% ± 0.90%, and 52.73% ± 0.99%, respectively. However, it still had lower antioxidant capacity compared with VC. Seven peptide sequences, namely, SLSHLTVQ, SLAHVTVQ, LHALTLQ, SGILAPSPVL, SHLTVQ, VSAAAA, and SPAAF, were identified from S4. The presence of certain amino acids, such as Glycine, Leucine, Phenylalanine, and Proline , is considered to induce high antioxidant activity against lipid peroxidation. Therefore, the antioxidant peptide extracted from millet gliadin after HHP treatment may be used as a natural antioxidant component in functional food.
研究领域:
食品科学
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生物化学
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农业加工
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DOI
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
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2015
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IF 2.416
Cunshan Zhou,Xiaojie Yu,Xiaopei Qin,Haile Ma,Abu ElGasim A. Yagoub,Jiali Hu
Kinetics modelling, DPPH radical scavenging activity and reducing power of rapeseed meal protein were investigated under simulated duodenum digestion. Kinetics of the reaction was considered in relation to initial substrate concentration, initial enzyme concentration, and hydrolysis time. Optimum hydrolysis conditions were trypsin concentration of 10 g/L, substrate concentration of 4 g/L, time of 40 min and temperature of 37 °C. From the results a general kinetic enzymolysis equation was suggested, providing a rational theoretical basis for determining the parameters of the reaction. The highest antioxidant activity was in accordance with the optimum reaction conditions. Antioxidant free amino acids increased after hydrolysis. Antioxidant oligopeptides of molecular weights of 2608, 1695 and 211 Da were identified. At a concentration of 2 mg/mL, the peptide fraction of CS-F 2 -CC 2 ; with molecular weight of 1000–1500 Da; showed the highest DPPH radical scavenging activity and reducing power, accounting for 70.32% and 0.538, respectively. The trypsin-hydrolysate displayed a potential capacity to scavenge free radicals and binding irons after duodenal digestion, appearing as promising ingredient to formulate functional foods with antioxidant activity.
研究领域:
食品科学
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生物化学
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营养学
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产品关联
DOI
高影响因子
BMC Complementary and Alternative Medicine
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2013
·Vol. 13
·期 1
·1-11
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IF 2.082
Wang Shan-Shan,Wang Dong-Mei,Pu Wen-Jun,Li Deng-Wu
Background Extracts from Potentilla species have been applied in traditional medicine and exhibit antioxidant, hypoglycemic, anti-inflammatory, antitumor and anti-ulcerogenic properties, but little has been known about the diversity of phytochemistry and pharmacology on this genus. This study investigated and compared the phytochemical profiles, antioxidant and antimicrobial activities of leaf extracts from three Potentilla species (Potentilla fruticosa, Potentilla glabra and Potentilla parvifolia) in order to discover new resources for lead structures and pharmaceutical products.Methods Chemical composition and content of six phenolic compounds were evaluated and determined by RP-HPLC; Total phenolic and total flavonoid content were determined using Folin-Ciocalteau colourimetric method and sodium borohydride/chloranil-based method (SBC); Antioxidant activities were determined using DPPH, ABTS and FRAP assays; Antimicrobial properties were investigated by agar dilution and mycelial growth rate method.Results The results showed hyperoside was the predominant phenolic compound in three Potentilla species by RP-HPLC assay, with the content of 8.86 (P. fruticosa), 2.56 (P. glabra) and 2.68 mg/g (P. parvifolia), respectively. The highest content of total identified phenolic compounds (hyperoside, (+)-catechin, caffeic acid, ferulic acid, rutin and ellagic acid) was observed in P. parvifolia (14.17 mg/g), follow by P. fruticosa (10.01 mg/g) and P. glabra (7.01 mg/g). P. fruticosa possessed the highest content of total phenolic (84.93 ± 0.50 mmol gallic acid equivalent/100 g) and total flavonoid (84.14 ± 0.03 mmol quercetin equivalent/100 g), which were in good correlation with its significant DPPHIC50 (16.87 μg/mL), ABTS (2763.48 μmol Trolox equivalent/g) and FRAP (1398.70 μmol Trolox equivalent/g) capacities. Furthermore, the effective methodology to distinguish the different species of Potentilla was also established by chromatographic fingerprint analysis for the first time. The results of antimicrobial activities showed P. fruticosa exhibited the strongest inhibition aganist Gram-positive bacteria, Pseudomonas aeruginosa and Candida albicans with MIC values of 0.78–6.25 mg/mL. P. parvifolia possessed antibacterial and antifungal activities against all the microorganisms tested, with EC50 and MIC values of 20.52–47.02 mg/mL and 0.78–50 mg/mL, respectively.Conclusion sThese results indicated that leaf extracts from three Potentilla species could become useful supplement for pharmaceutical products as a new antioxidant and antimicrobial agents.
研究领域:
药用植物学
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植物化学
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药学
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微生物学
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产品关联
DOI
PubMed
高影响因子
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
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2024
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IF 5.7
Guangkai Wu,Zihan Zhao,Jun Hu,Yue Li,Jianxia Sun,Weibin Bai
The chemical synthesis of anthocyanins, especially delphinidin-3-O-glucoside and petunidin-3-O-glucoside, is preferable due to the challenges associated with their extraction and purification. However, the reported methods for the synthesis are scarce and intricate. Our research focused on exploring a one-step ester-to-ketone process and optimizing the ring formation reaction, simplifying and improving the overall synthesis strategy. Through these attempts, we were able to achieve higher production yields of delphinidin-3-O-glucoside and petunidin-3-O-glucoside. According to the results of DPPH, ABTS, and FRAP, the antioxidant activity of anthocyanins was increased with the number of B ring hydroxyl substituent. Additionally, both delphinidin-3-O-glucoside and petunidin-3-O-glucoside exhibited no cytotoxicity effects, highlighting their potential for safe application in various fields.
研究领域:
化学
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药学
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生物化学
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食品科学
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产品关联
DOI
PubMed
高影响因子
Food Bioscience
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2024
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IF 4.8
Xiaoli Zhou,Yumeng Qin,Yanli Wang,Yaping Wang,Zhicheng Qin
Rosa roxburghii Tratt (RRT) is renowned for its abundance of phenolics, various methods have been used to extract free phenolics from RRT, there remains a paucity of research on the comparative distinctions between bound phenolic compounds and their free counterparts in RRT, especially in vitro and in vivo antioxidant potential of RRT-BP necessitates further exploration. This study sought to optimize the process parameters for extracting bound polyphenols through alkaline hydrolysis . Among the bound phenolic compounds, 20 phenolic acids and 34 flavonoids were identified, while the free phenolic compounds comprised 19 phenolic acids and 42 flavonoids. The IC 50 values for DPPH and ABTS radical scavenging were 44.92 μg/mL and 60.92 μg/mL for free phenols , 87.02 μg/mL and 95.02 μg/mL for bound phenols, respectively. Compared with the control group, the lifespan of Caenorhabditis elegans fed with 1 mg/mL of free and bound phenol extended from 11.63 d to 16.77 d and 13.88 d, respectively, with no adverse impact on the reproductive capability of the nematodes. The longevity of C. elegans was observed to persist even under thermal and oxidative stress , primarily attributed to elevated superoxide dismutase and catalase activity, coupled with reduced malondialdehyde content in C. elegans . These findings underscore that free polyphenols exhibit superior polyphenolic components and antioxidant properties compared to their bound counterparts. Nevertheless, the potential health effects of bound polyphenols as a supplement to free polyphenols in RRT should not be ignored.
研究领域:
药理学
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生物化学
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分子生物学
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营养学
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生物技术
✓ 已验证
DOI
高影响因子
Food Quality and Safety
·
2024
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IF 3
Zhang Rongbin,Zhou Zhilei,Ji Zhongwei,Ren Qingxi,Liu Shuangping,Xu Yuezheng,Mao Jian
Lees were the major by-product of Huangjiu brewing, and prone to decompose due to abundant protein residues. To convert the lees into high-value peptides with umami and antioxidant difunctional, herein, a one-step hydrolysis method combined with flavourzyme followed by amylase pretreatment was developed and optimized. The target peptide fraction was collected and evaluated after ultrafiltration and ethanol precipitation, then identified by nano-HPLC-MS/MS. The results show that 80U/g amylase and 3500U/g flavourzyme synergistic hydrolysis 50℃ for 3h performed best umami intensity and antioxidant activity. A total of 5266 peptides was identified from the 80% ethanol precipitation fraction, then filtered 7 umami peptides through virtual screening, sensory, and radical scavenging verification. The umami recognition threshold of 7 peptides ranged from 0.38 to 0.66 mmol/L at water. Among them, DPDGW and DNPNW exhibited well DPPH antioxidant ability with IC50 values of 0.6982 and 0.4315 mg/mL, respectively. Additionally, molecular docking studies indicated that all umami peptides tend to interact with the T1R3 receptor through hydrogen bonds and van der Waals forces, involving key residues such as ASN68, SER104, HIS145, SER276, VAL277, GLU301, ALA302, THR305, and HIS387. This research provides a reference for the flavor peptide resource development, oriented towards dual functionality in flavor and health.
研究领域:
食品科学
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生物化学
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肽化学
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风味化学
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产品关联
DOI
高影响因子
危险品化学品经营许可证（带存储）