Journal of Food Biochemistry最新文献

Perilla frutescens (PF) processes medicinal and edible properties, making its flowers, stems, leaves, and fruits versatile and valuable. This study optimizes extraction and evaluates the α-glucosidase inhibitory activity of Perilla frutescens leaf (PFL) polysaccharides. It compared PFL polysaccharides extraction efficiency using hot water, cellulase-assisted, and microwave-assisted extraction. The experimental results demonstrated that the enzymatic extraction method yielded the highest extraction yield, reaching 4.64%. We used response surface methodology to investigate the four main influencing factors to optimize the enzymatic extraction. The optimized conditions resulted in an improved extraction yield of 6.29%. For optimal enzymatic extraction, use a solid-liquid ratio of 1:35 g·mL⁻¹, a temperature of 50°C, a time of 120 min, and an enzyme content of 1500 U/g. This study also investigated the α-glucosidase inhibition by Perilla frutescens leaf polysaccharides (PFLPs). The results confirmed that PFLP exhibited an inhibitory effect on α-glucosidase, indicating their potential to be utilized as α-glucosidase inhibitor. The study found reversible noncompetitive inhibition, providing valuable clues for finding new potential hypoglycemic drugs from natural sources.

Terpenoid synthase (TPS) is a crucial enzyme catalyzing terpenoid synthesis in plants. However, the TPS gene family and its expression patterns in different growth stages of Dendrobium nobile remain unexplored. This study aims to systematically identify and analyze TPS family members using whole genome sequencing. Results revealed the identification of 50 TPS gene family members, with predicted molecular weights ranging from 14,531 to 162,002 Da. Subfamilies TPS-a, TPS-b, TPS-c, and TPS-e/f were detected in Dendrobium nobile. Furthermore, UPLC-Q/TOF-MS technology was utilized to analyze sesquiterpenoid compounds in the stems of 1-year-old and 3-year-old Dendrobium nobile. The content of sesquiterpenoid compounds, including dendroxine and dendronobiloside A, increased with plant age. That increase in content can be attributed to the upregulation of sesquiterpene synthase, a hypothesis validated through transcriptome sequencing, qRT-PCR, and molecular docking. The results over time suggest that sesquiterpenoid compounds may play a role in regulating sesquiterpene synthesis in Dendrobium nobile in conjunction with TPS genes. We promote the development of Dendrobium nobile into the food field. It is conducive to the rational development and utilization of Dendrobium nobile.

The study investigated the blood glucose regulation potentials of rice wine peptides. α-Glucosidase inhibitory activity of simulated digested rice wine was identified by in vivo experiments. After rigorous identification, screening, and validation, two principal functional peptides, LLGDV and NLDSS, were identified as the main contributors to the observed bioactivity of digested rice wine. Molecular docking and dynamics experiments found these peptides were demonstrated to occupy the active pocket of α-glucosidase via hydrogen bonds, van der Waals’ forces, and pi-bonding, effectively inhibiting the enzyme and reducing glucose absorption. Additional cellular experiments were performed to assess the peptides’ effects on cellular glucose metabolism. The outcomes indicated that peptide LLGDV significantly promoted glucose digestion in cells, pointing to its potential in enhancing insulin sensitivity and alleviating insulin resistance. The study’s results enhanced the scientific comprehension of rice wine health-promoting attributes and facilitated the creation of innovative health products. The identification and characterization of the bioactive peptides LLGDV and NLDSS establish a groundwork for forthcoming research, targeting the therapeutic potential of these peptides for diabetes and associated metabolic conditions management.

Postharvest fruits such as cherry tomato (Lycopersicon esculentum var. cerasiforme A. Gray) are prone to rot owing to the infection of pathogens, leading to great economic losses to farmers. To investigate the inhibitory effect and mechanism of polygalacturonase and β-glucosidase activity in cherry tomatoes and pathogenic fungi such as Alternaria (Nees: Fr) and Botrytis cinerea, various analyses including molecular simulation, ultraviolet spectrum, fluorescence spectrum, circular binary chromatography, inhibition rate, and enzymatic activity test were studied. The results showed that composite coating of water-soluble chitosan (CTS)/curdlan (CUR) significantly inhibited the activities of polygalacturonase and β-glucosidase in cherry tomatoes, Alternaria (Nees: Fr), and Botrytis cinerea. In addition, composite coating induced changes in enzyme conformation leading to a decrease in the rate of cell wall degradation in cherry tomatoes. The composite membrane inhibited 85% of polygalacturonase and 88% of the polygalacturonase and the ASP ASN ARG PRO GLU GLN and TRP residue of the β-glucosidase, thereby significantly inhibiting the decay of cherry tomatoes. In conclusion, the composite coating might inhibit the enzyme activity altering the enzyme structure, which showed promise as an effective method for fruit preservation.

Cumulative exposure of the skin to ultraviolet light causes skin photoaging by breaking down the extracellular matrix (ECM), degrading Type I procollagen (COL1A1), and enhancing the proinflammatory cytokine levels in the skin. The extract of the herb Vitis amurensis Rupr. (VA) was traditionally used therapeutically owing to its antitumor and antimicrobial activities; however, its UV-protective effect on skin remains unclear. This study was aimed to explore the photoprotective effect of VA in human dermal fibroblast (HDF) and elucidated the underlying molecular pathway. We quantified the total phenolic/flavonoid content and evaluated the free radical scavenging, antiwrinkling, and anti-inflammatory effects of the VA extract at nontoxic concentrations in UVB-irradiated HDFs. We found that the VA extract scavenged free radicals and cellular reactive oxygen species (ROS), downregulated matrix metalloproteinases-1 (MMP-1) expression, restored Type I procollagen expression at the gene and protein levels, and reduced the proinflammatory cytokine IL-6 expression. Mechanistically, VA primarily downregulated the ERK and JNK pathways to regulate MMP-1 expression and activated the Smad pathway by suppressing the ERK pathway for COL1A1 synthesis. Moreover, we identified ε-viniferin as the major ingredient in the VA extract and that it exerted Type I procollagen expression-promoting activity, indicating its role as the effective compound in the VA extract. These findings suggest that VA is a photoprotective biomaterial that can be used in the cosmetics industry.

The production and consumption of both traditional and flavored Turkish coffee varieties are widespread in several countries, including Turkey. However, the health effects of flavorings used to enhance the flavor of commercially flavored coffees remain unclear. The aim of this study was to evaluate the total antioxidant status (TAS), a biomarker of health, in plain and commercially flavored Turkish coffees (blackberry, wild strawberry, hazelnut, vanilla, rose Turkish delight, and chocolate) commonly consumed by the Turkish population. In this study, a total of 24 different coffee samples of 6 different brands with plain, blackberry, wild strawberry, hazelnut, vanilla, rose delight, and chocolate flavors were examined. TAS analysis of the samples was performed with a commercial test kit based on (2,2′-azino-di-(3-ethylbenzthiazoline sulphonate) (ABTS) radical scavenging activity, and the results were expressed in mmol Trolox equivalent (TE)/L. The results showed that blackberry-flavored(3.14 ± 0.07 mmol TE/L) and vanilla-flavored (3.13 ± 0.07 mmol TE/L) Turkish coffees exhibited lower TAS levels compared to plain Turkish coffee (3.23 ± 0.01 mmol TE/L) and coffees flavored with wild strawberry (3.24 ± 0.04 mmol TE/L), chocolate (3.22 ± 0.01 mmol TE/L), hazelnut (3.22 ± 0.01 mmol TE/L), and rose delight (3.23 ± 0.01 mmol TE/L) (p < 0.05). In conclusion, individuals who want to diversify their Turkish coffee consumption while maintaining or improving their health may prefer wild strawberry-, chocolate-, hazelnut-, and rose delight–flavored coffees over blackberry- and vanilla-flavored coffees. This study highlights the potential health benefits of certain flavored coffees as an alternative to traditional plain Turkish coffee.

Natural emulsifiers originating from unconventional sources have attracted attention due to their exceptional functional properties. Bael fruit shell is typically considered an agricultural byproduct and is often discarded as waste. This research, therefore, focuses on valorizing it by developing bael fruit shell extract (BFSE). The utilization of bael fruit shells makes this approach both a sustainable and functional innovation. Proximate analysis showed that bael fruit shell powder (BFSP) is rich in carbohydrates (57.89 ± 0.32%) and proteins (7.53 ± 0.90%). Compounds, including polysaccharides, proteins, and other bioactive components, were extracted from BFSP at different pH levels (4, 5, 6, and 7) with microwave treatment (950 W for 3 min). The optimal pH was identified as 5, yielding the highest soluble fractions (80.08 ± 0.46%), polysaccharide, and protein content (180.98 ± 0.34 and 56.98 ± 0.37 mg/g). The optimized BFSE powder (pH 5) showed a porous structure, excellent thermal stability, high water and oil absorption capacities, and excellent emulsifying activity and stability. The BFSE nanoemulsion showed excellent stability compared to the conventional lecithin-based nanoemulsion. The BFSE-based nanoemulsion effectively reduced the viability of S. aureus, E. coli, and Candida albicans, suggesting its potential as an antimicrobial agent that could be utilized for enhancing food safety and extending shelf life in food preservation.

Background: Rapeseed oil is the most widely consumed vegetable oil globally. However, the key aroma-active compounds of rapeseed oil and their changes during storage are unclear. In this study, the flavor of rapeseed oil during storage was characterized by physicochemical analysis, sensory evaluation, electronic nose (E-nose), and gas chromatography–olfactometry (GC–O).

Results: Peroxide value, acid value, and anisidine value gradually increased, while polyphenol content, tocopherol content, and sterol content showed a downward trend during storage. The E-nose combined with the linear discriminate analysis (LDA) method could discriminate rapeseed oil with different storage times. The sensory attributes changed significantly from distinctive pickled aroma to rancid, green, and fried aromas during storage. This work provides the aroma-active markers based on GC–O–MS for the quality evaluation of rapeseed oil during storage. A total of 136 volatile compounds were detected by GC–MS, and 16 odorants were identified by GC–O combined with aroma extract dilution analysis (AEDA). Finally, seven aroma-active volatile compounds (3-butenyl isothiocyanate, 2(5H)-furanone, 2-methoxy-4-vinylphenol, (E)-2-octenal, (E,E)-2,4-heptadienal, (E,E)-2,4-decadienal, and 3-methyl-pentanoic acid) with the odor activity values (OAVs) greater than 1 were identified as potential key aroma volatiles that contributed significantly to the overall aroma of rapeseed oil.

Conclusion: This study provided a comprehensive method to monitor the flavor quality change of rapeseed oil during storage. The identified volatile compounds could be the markers to characterize the quality changes of rapeseed oil during storage.

Due to the high fat content and the use of synthetic antioxidants in the mayonnaise formulation, in this study, nanoliposomes (NLPs) of oleaster (Elaeagnus angustifolia L.) extract were used, and the physical and structural properties of the mayonnaise were investigated. In the research’s second phase, the quince seed mucilage (QSM) and soybean protein isolate (SPI) at concentrations of 1% and 2% were used in mayonnaise as a fat substitute. The NLPs were added to the low-fat mayonnaise formulation at concentrations of 0.5%, 0.75%, 1%, 1.5%, and 2%. Two samples without additives and TBHQ (200 ppm) were produced as a control. The samples were kept at 4°C for 6 months. The highest encapsulation efficiency, zeta potential, polydispersity index (PDI), antioxidant activity, and the smallest particle size were observed in the NLP-500 NLP (p < 0.05). In differential scanning calorimetry and thermogravimetry thermograms, NLP-1000 showed the lowest thermal stability and weight loss. Scanning electron microscope (SEM) and transmission electron microscope (TEM) images showed that NLPs are spherical and homogeneous. Fourier transform infrared spectroscopy (FTIR) analysis confirmed the entrapment of extract in phospholipid layers and a slight change in the peaks. All control treatments showed the highest fat content and pH (p < 0.05). TBHQ and treatments containing 2% QSM + SPI and 2% NLP (Sample 10) and 1% QSM + SPI and 2% NLP (Sample 5) showed the lowest acid, peroxide, thiobarbituric acid, and totox values during storage (p < 0.05). Therefore, NLPs containing oleaster extract can prevent the oxidation in mayonnaise.

Chewing areca nuts (ANs) produces a mild sense of excitement and happiness, particularly under alkaline conditions. To identify the substances responsible for these effects, we conducted a nontargeted metabolomics analysis comparing AN metabolites at different pH levels. Subsequently, AN’s active components were determined, and the in vitro antioxidant activities were evaluated. The results showed that pH affected the expression of flavonoid and isoflavonoid biosynthesis pathways, leading to changes in flavonoid, alkaloid, and organic acid levels. Alkaline conditions facilitated the hydrolysis of arecoline and guvacoline to arecaidine and guvacine, respectively. Twenty-eight alkaloids were identified as AN metabolites, of which 22 are reported for the first time. Among these, arecoline, arecaidine, scopolamine, and theobromine may be responsible for the excitatory effects of AN. The active component content and antioxidant activity of AN were significantly influenced by pH. The antioxidant activity of AN was highest at pH 12, which might be another reason AN consumer products require alkaline conditions. The excitatory effects of AN under alkaline conditions are likely owing to the combined effects of various active ingredients. In conclusion, we clarified the effect of pH on the composition and activity of AN and determined the biochemical basis of the excitatory effect of AN. These findings provide theoretical guidance for further development and utilization of active AN functions.