The objective of this study was to elucidate the metabolic fate of peptides in a rice protein hydrolysate (RPH) in rats. Peptides present in RPH and its in vitro exopeptidase digest were identified using liquid chromatography–tandem mass spectrometry. One hour after an oral administration of RPH (250 mg/kg body weight), the levels of in vitro exopeptidase-resistant pyroglutamyl peptides in the lumen and ileal tissue significantly increased, whereas those of exopeptidase-susceptible peptides remained unchanged. Among them, the concentrations of pyroGlu-Leu, pyroGlu-Val, and pyroGlu-Lys significantly yet slightly increased in portal blood, while those of other hydrophilic ones (pyroGlu-Gln, pyroGlu-Glu, etc.) remained unchanged. However, all of the pyroglutamyl peptides were stable in rat ileal extract and blood plasma. These findings indicate that the pyroglutamyl peptides can enter enterocytes and resist to peptidases, while small amounts are transported to the blood, suggesting that pyroglutamyl peptides in enterocytes might be returned to the lumen.
{"title":"Metabolic fate of peptides in a rice protein hydrolysate in rat intestine and blood after oral administration","authors":"Satoshi Miyauchi, Shiro Kajiwara, Kenji Sato","doi":"10.31665/jfb.2022.18327","DOIUrl":"https://doi.org/10.31665/jfb.2022.18327","url":null,"abstract":"The objective of this study was to elucidate the metabolic fate of peptides in a rice protein hydrolysate (RPH) in rats. Peptides present in RPH and its in vitro exopeptidase digest were identified using liquid chromatography–tandem mass spectrometry. One hour after an oral administration of RPH (250 mg/kg body weight), the levels of in vitro exopeptidase-resistant pyroglutamyl peptides in the lumen and ileal tissue significantly increased, whereas those of exopeptidase-susceptible peptides remained unchanged. Among them, the concentrations of pyroGlu-Leu, pyroGlu-Val, and pyroGlu-Lys significantly yet slightly increased in portal blood, while those of other hydrophilic ones (pyroGlu-Gln, pyroGlu-Glu, etc.) remained unchanged. However, all of the pyroglutamyl peptides were stable in rat ileal extract and blood plasma. These findings indicate that the pyroglutamyl peptides can enter enterocytes and resist to peptidases, while small amounts are transported to the blood, suggesting that pyroglutamyl peptides in enterocytes might be returned to the lumen.","PeriodicalId":15882,"journal":{"name":"Journal of Food Bioactives","volume":"9 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-12-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81032228","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Furan and furan derivatives are processing contaminants found in thermally processed food, such as coffee or canned products. For the determination of furan and ten derivatives, a sensitive headspace-solid phase micro-extraction-gas chromatography–tandem mass spectrometry method with stable isotope dilution analysis was developed. Different precursors such as saccharides, saccharide/amino acid mixtures, polyunsaturated fatty acids (PUFA), and oils were heat processed to investigate the formation of furanoic compounds via Maillard reaction and lipid oxidation. Therefore, a low moister (silica gel with 10% water content) and an aqueous (phosphate buffer, pH 4.5, 7, and 9) model system were chosen to study the effect of water content and pH value on the formation process. The formation of different furan derivatives could be attributed to distinct precursors; furfuryl alcohol was highly formed from 1,4-linked disaccharides, whereas PUFA formed the highest amounts of 2-ethylfuran and 2-pentylfuran.
{"title":"Formation of furanoic compounds in model systems with saccharides, amino acids, and fatty acids, analyzed with headspace-solid phase micro-extraction-gas chromatography–tandem mass spectrometry","authors":"A. Schöpf, C. Oellig, M. Granvogl","doi":"10.31665/jfb.2022.18329","DOIUrl":"https://doi.org/10.31665/jfb.2022.18329","url":null,"abstract":"Furan and furan derivatives are processing contaminants found in thermally processed food, such as coffee or canned products. For the determination of furan and ten derivatives, a sensitive headspace-solid phase micro-extraction-gas chromatography–tandem mass spectrometry method with stable isotope dilution analysis was developed. Different precursors such as saccharides, saccharide/amino acid mixtures, polyunsaturated fatty acids (PUFA), and oils were heat processed to investigate the formation of furanoic compounds via Maillard reaction and lipid oxidation. Therefore, a low moister (silica gel with 10% water content) and an aqueous (phosphate buffer, pH 4.5, 7, and 9) model system were chosen to study the effect of water content and pH value on the formation process. The formation of different furan derivatives could be attributed to distinct precursors; furfuryl alcohol was highly formed from 1,4-linked disaccharides, whereas PUFA formed the highest amounts of 2-ethylfuran and 2-pentylfuran.","PeriodicalId":15882,"journal":{"name":"Journal of Food Bioactives","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-12-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90609597","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Jia-hong Sun, Xuejiao Li, Zhuo Qu, Shengjie Dong, H Zhao
A simple and efficient ultrasonic-assisted extraction of bioactive compounds from raw Bupleuri Radix and vinegar-baked Bupleuri Radix was developed and optimized by using quantitative analysis of multi-components by a single-marker combined with response surface methodology approaches. The quantitative analysis of multi-components by a single-marker analytical method based on high-performance liquid chromatography coupled with a photodiode array detector was established and applied to determine the contents of six bioactive compounds in raw Bupleuri Radix and vinegar-baked Bupleuri Radix. In order to maximize extraction of six bioactive compounds in raw Bupleuri Radix and vinegar-baked Bupleuri Radix, the ultrasonic-assisted extraction conditions were obtained by the response surface methodology coupled with Box–Behnken design. The conditions of ultrasonic-assisted extraction were found to be effective for the extraction of bioactive compounds from raw Bupleuri Radix and vinegar-baked Bupleuri Radix. The test results showed that the difference in saikosaponins contents in these samples was obvious; a quantitative analysis of saikosaponins will contribute significantly to improving the quality control of raw Bupleuri Radix and vinegar-baked Bupleuri Radix. In conclusion, the designed protocol is suitable for the quality control of raw Bupleuri Radix and vinegar-baked Bupleuri Radix.
{"title":"Optimization of ultrasonic-assisted extraction of bioactive compounds from Bupleuri Radix by response surface methodology and HPLC analysis","authors":"Jia-hong Sun, Xuejiao Li, Zhuo Qu, Shengjie Dong, H Zhao","doi":"10.31665/jfb.2022.18321","DOIUrl":"https://doi.org/10.31665/jfb.2022.18321","url":null,"abstract":"A simple and efficient ultrasonic-assisted extraction of bioactive compounds from raw Bupleuri Radix and vinegar-baked Bupleuri Radix was developed and optimized by using quantitative analysis of multi-components by a single-marker combined with response surface methodology approaches. The quantitative analysis of multi-components by a single-marker analytical method based on high-performance liquid chromatography coupled with a photodiode array detector was established and applied to determine the contents of six bioactive compounds in raw Bupleuri Radix and vinegar-baked Bupleuri Radix. In order to maximize extraction of six bioactive compounds in raw Bupleuri Radix and vinegar-baked Bupleuri Radix, the ultrasonic-assisted extraction conditions were obtained by the response surface methodology coupled with Box–Behnken design. The conditions of ultrasonic-assisted extraction were found to be effective for the extraction of bioactive compounds from raw Bupleuri Radix and vinegar-baked Bupleuri Radix. The test results showed that the difference in saikosaponins contents in these samples was obvious; a quantitative analysis of saikosaponins will contribute significantly to improving the quality control of raw Bupleuri Radix and vinegar-baked Bupleuri Radix. In conclusion, the designed protocol is suitable for the quality control of raw Bupleuri Radix and vinegar-baked Bupleuri Radix.","PeriodicalId":15882,"journal":{"name":"Journal of Food Bioactives","volume":"20 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81153675","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
In recent years the uptake of fruits is increased due to bioactive compounds present in it. Given this, the purpose of the review is to give information about the extraction process of phytochemicals and the method of their determination. The systematic review comprised recent year papers to bring the knowledge about the bio actives and techniques of their extraction and determination. Most of the fruits contain bioactive compounds and provides various health benefits. Studies included in this paper indicate the infusion of bioactive compounds in fruits and could benefit in improving consumer health. The present review aims to analyze the different phytochemicals that are present in fruits and their mode of extraction and determination.
{"title":"A review on fruits bioactive potential: An Insight into phytochemical traits and their extraction methods","authors":"A. Gautam, Sonia Morya, A. Neumann, F. Menaa","doi":"10.31665/jfb.2022.18318","DOIUrl":"https://doi.org/10.31665/jfb.2022.18318","url":null,"abstract":"In recent years the uptake of fruits is increased due to bioactive compounds present in it. Given this, the purpose of the review is to give information about the extraction process of phytochemicals and the method of their determination. The systematic review comprised recent year papers to bring the knowledge about the bio actives and techniques of their extraction and determination. Most of the fruits contain bioactive compounds and provides various health benefits. Studies included in this paper indicate the infusion of bioactive compounds in fruits and could benefit in improving consumer health. The present review aims to analyze the different phytochemicals that are present in fruits and their mode of extraction and determination.","PeriodicalId":15882,"journal":{"name":"Journal of Food Bioactives","volume":"42 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84724258","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
The increasing demand for plant-based enriched diet has encouraged the food industry to produce fiber-supplemented products such as composite breads using locally available plants products. In the present study, composite breads from doum (Hyphaene thebaica Mart.) fruit and wheat flours were produced. Control bread (0% doum fruit) and four different composite breads (10%, 20%, 30% and 40% doum fruit) were produced. The physical properties, sensory evaluation, shelf-life, proximate composition, antinutrients content and glycemic index (GI) of the composite breads were investigated. Supplementation of wheat bread with doum fruit improved the nutritional content by increasing the fiber and mineral contents with reduction in phytate content. The composite bread, especially at 40% doum fruit inclusion was moderately accepted by the product testing panels. Inclusion of doum fruit further improved the shelf-life of the composite breads at both ambient and refrigerated temperatures. Similarly, the GI was observed to improve with doum fruit inclusion at all the concentration used. Conclusively, inclusion of doum fruit to the wheat flour produced composite breads with improved physical and nutrients quality with moderate overall acceptability and lower GI.
{"title":"Doum fruit (Hyphaene thebaica (L.) Mart.) supplementation improves glycemic index of wheat flour bread in apparent healthy volunteers","authors":"Khadijah Aminu, Aminu Mohammed, D. A. Ameh","doi":"10.31665/jfb.2022.18322","DOIUrl":"https://doi.org/10.31665/jfb.2022.18322","url":null,"abstract":"The increasing demand for plant-based enriched diet has encouraged the food industry to produce fiber-supplemented products such as composite breads using locally available plants products. In the present study, composite breads from doum (Hyphaene thebaica Mart.) fruit and wheat flours were produced. Control bread (0% doum fruit) and four different composite breads (10%, 20%, 30% and 40% doum fruit) were produced. The physical properties, sensory evaluation, shelf-life, proximate composition, antinutrients content and glycemic index (GI) of the composite breads were investigated. Supplementation of wheat bread with doum fruit improved the nutritional content by increasing the fiber and mineral contents with reduction in phytate content. The composite bread, especially at 40% doum fruit inclusion was moderately accepted by the product testing panels. Inclusion of doum fruit further improved the shelf-life of the composite breads at both ambient and refrigerated temperatures. Similarly, the GI was observed to improve with doum fruit inclusion at all the concentration used. Conclusively, inclusion of doum fruit to the wheat flour produced composite breads with improved physical and nutrients quality with moderate overall acceptability and lower GI.","PeriodicalId":15882,"journal":{"name":"Journal of Food Bioactives","volume":"12 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80986968","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Nutraceuticals play wide range of important roles, from health promotion, increasing life expectancy, maintaining body cell integrity, to reducing the risks of many diseases. As consumers continue to be attracted to nutraceuticals, such as superfoods, vegetables, fruits, high-protein foods, eating healthy intertwines with finding the right balance. Nowadays, the nutraceutical industries are among the many that target to meet the growing and dynamic consumers’ expectations. Adding to their increasing interest and general acceptability, consumers continue to be attracted to nutraceuticals. How nutraceuticals, especially functional foods, etc., help in tackling health challenges increase the interest among several researchers in this subject area, and given the ever-growing need across communities around the globe for healthy living, strengthens the need for continued synthesis of published information to supplement existing knowledge. This overview, therefore, discusses natural nutraceuticals, especially functional foods, their major bioactive components, formulation, health benefits for disease prevention.
{"title":"Natural nutraceuticals, especially functional foods, their ma-jor bioactive components, formulation, and health benefits for disease prevention - An overview","authors":"Chinaza Godswill Awuchi, C. Okpala","doi":"10.31665/jfb.2022.18317","DOIUrl":"https://doi.org/10.31665/jfb.2022.18317","url":null,"abstract":"Nutraceuticals play wide range of important roles, from health promotion, increasing life expectancy, maintaining body cell integrity, to reducing the risks of many diseases. As consumers continue to be attracted to nutraceuticals, such as superfoods, vegetables, fruits, high-protein foods, eating healthy intertwines with finding the right balance. Nowadays, the nutraceutical industries are among the many that target to meet the growing and dynamic consumers’ expectations. Adding to their increasing interest and general acceptability, consumers continue to be attracted to nutraceuticals. How nutraceuticals, especially functional foods, etc., help in tackling health challenges increase the interest among several researchers in this subject area, and given the ever-growing need across communities around the globe for healthy living, strengthens the need for continued synthesis of published information to supplement existing knowledge. This overview, therefore, discusses natural nutraceuticals, especially functional foods, their major bioactive components, formulation, health benefits for disease prevention.","PeriodicalId":15882,"journal":{"name":"Journal of Food Bioactives","volume":"30 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82773739","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Md. Abdul Wazed, Jinat Rabeya, E. F. Ansary, Md Abdul Awale, M. Farid
Chronic kidney disease (CKD) alters the function and structure of the kidney irreversibly, over months or years. The rising incidence of CKD has become a leading global health problem and therefore a number of multi-field investigations are being carried on. In general, diabetes and high blood pressure (hypertension) are the most common causes of CKD. However, the importance of functional food selection and less consumption of ultra-processed food is at the forefront of the current research domain to manage CKD. To address this threat, experts suggest and recommend adopting a science-based dietary pattern, for instance, the Dietary Approaches to Stop Hypertension (DASH). Moreover, food bioactive compounds are non-nutrients that typically occur in small quantities in foods, and hence, the selection of proper food (source) and subsequent processing is of paramount importance to attenuate the magnitude of CKD. The role of food science in managing chronic diseases could be coupled with the advancement of food engineering to minimize the detrimental effect of food processing along with the delivery of target bioactive molecules. This potentially indicates bold ambitions to innovate holistic solutions to address CKD through a proper selection of food and processing parameters.
{"title":"Food selection and processing: Can we blend science with engineering to address Chronic Kidney Disease (CKD)?","authors":"Md. Abdul Wazed, Jinat Rabeya, E. F. Ansary, Md Abdul Awale, M. Farid","doi":"10.31665/jfb.2022.18315","DOIUrl":"https://doi.org/10.31665/jfb.2022.18315","url":null,"abstract":"Chronic kidney disease (CKD) alters the function and structure of the kidney irreversibly, over months or years. The rising incidence of CKD has become a leading global health problem and therefore a number of multi-field investigations are being carried on. In general, diabetes and high blood pressure (hypertension) are the most common causes of CKD. However, the importance of functional food selection and less consumption of ultra-processed food is at the forefront of the current research domain to manage CKD. To address this threat, experts suggest and recommend adopting a science-based dietary pattern, for instance, the Dietary Approaches to Stop Hypertension (DASH). Moreover, food bioactive compounds are non-nutrients that typically occur in small quantities in foods, and hence, the selection of proper food (source) and subsequent processing is of paramount importance to attenuate the magnitude of CKD. The role of food science in managing chronic diseases could be coupled with the advancement of food engineering to minimize the detrimental effect of food processing along with the delivery of target bioactive molecules. This potentially indicates bold ambitions to innovate holistic solutions to address CKD through a proper selection of food and processing parameters.","PeriodicalId":15882,"journal":{"name":"Journal of Food Bioactives","volume":"146 3","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91506769","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Alexandra Quek, Dai Chuan Tan, Pei Cee Lim, N. Kassim, A. Ismail, K. Shaari, Nuraisyah Mohd Shuib
Melicope glabra (Blume) T. G. Hartley is a plant of Rutaceae family. The present study aimed to evaluate the in vivo hypoglycemic effect of M. glabra leaves extract on diabetic rats and identify its bioactive components. The induction of diabetes in Sprague-Dawley rats was done by a combination of high-fat diet and low-dose streptozotocin injection. The M. glabra extracts and standard sitagliptin were orally administered once daily to the diabetic rats for 28 days. The diabetic rats showed drastic weight loss, hyperglycemia, poor glucose tolerance, hyperlipidemia, and disturbances in the liver and kidney functions. However, oral administration of M. glabra extracts to the diabetic rats significantly lowered the DPP-4 level and increased glucagon-like peptide-1 (GLP-1) level. Scopoletin, pachypodol, and stigmasterol were revealed as the active DPP-4 and α-amylase inhibitors. This study revealed novel findings which suggest the
{"title":"Antidiabetic effect of Melicope glabra¬ (Blume) T. G. Hartley (Rutaceae) in high-fat diet/streptozotocin-induced diabetic rats and its bioactive components","authors":"Alexandra Quek, Dai Chuan Tan, Pei Cee Lim, N. Kassim, A. Ismail, K. Shaari, Nuraisyah Mohd Shuib","doi":"10.31665/jfb.2022.18320","DOIUrl":"https://doi.org/10.31665/jfb.2022.18320","url":null,"abstract":"Melicope glabra (Blume) T. G. Hartley is a plant of Rutaceae family. The present study aimed to evaluate the in vivo hypoglycemic effect of M. glabra leaves extract on diabetic rats and identify its bioactive components. The induction of diabetes in Sprague-Dawley rats was done by a combination of high-fat diet and low-dose streptozotocin injection. The M. glabra extracts and standard sitagliptin were orally administered once daily to the diabetic rats for 28 days. The diabetic rats showed drastic weight loss, hyperglycemia, poor glucose tolerance, hyperlipidemia, and disturbances in the liver and kidney functions. However, oral administration of M. glabra extracts to the diabetic rats significantly lowered the DPP-4 level and increased glucagon-like peptide-1 (GLP-1) level. Scopoletin, pachypodol, and stigmasterol were revealed as the active DPP-4 and α-amylase inhibitors. This study revealed novel findings which suggest the","PeriodicalId":15882,"journal":{"name":"Journal of Food Bioactives","volume":"3 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89295161","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Functional food, nutraceutical, and pharmaceutical applications of natural products have gained growing attention as there is increasingly awareness of the association between bioactive compounds and improved health. Recently, food and biomedical scientists have focused more on marine resources to isolate bioactives since the marine ecosystem comprises unexploited resources with a wide range of organisms. Marine species produce a wide range of natural products, such as polysaccharides, peptides, polyunsaturated lipids, phenolic compounds, and pigments, with unique structures and diverse biological activities due to their extreme living environments. These active molecules reduce the risk of chronic disease and improve health by exhibiting antioxidant, anticancer, anti-inflammatory, antimicrobial, antidiabetic, anti-obesity, antihypertensive, cardioprotective, and neuroprotective activities. This review summarizes the recent discoveries of bioactive compounds from marine invertebrates (sponges, cnidarians, echinoderms, molluscs, ascidians, and crustaceans), fishes, seaweeds, and marine microorganisms and their potential for functional foods, nutraceuticals, and pharmaceuticals applications.
{"title":"Novel Marine Bioactives: Application in Functional Foods, Nutraceuticals, and Pharmaceuticals","authors":"F. Shahidi, Sarusha Santhiravel","doi":"10.31665/jfb.2022.18316","DOIUrl":"https://doi.org/10.31665/jfb.2022.18316","url":null,"abstract":"Functional food, nutraceutical, and pharmaceutical applications of natural products have gained growing attention as there is increasingly awareness of the association between bioactive compounds and improved health. Recently, food and biomedical scientists have focused more on marine resources to isolate bioactives since the marine ecosystem comprises unexploited resources with a wide range of organisms. Marine species produce a wide range of natural products, such as polysaccharides, peptides, polyunsaturated lipids, phenolic compounds, and pigments, with unique structures and diverse biological activities due to their extreme living environments. These active molecules reduce the risk of chronic disease and improve health by exhibiting antioxidant, anticancer, anti-inflammatory, antimicrobial, antidiabetic, anti-obesity, antihypertensive, cardioprotective, and neuroprotective activities. This review summarizes the recent discoveries of bioactive compounds from marine invertebrates (sponges, cnidarians, echinoderms, molluscs, ascidians, and crustaceans), fishes, seaweeds, and marine microorganisms and their potential for functional foods, nutraceuticals, and pharmaceuticals applications.","PeriodicalId":15882,"journal":{"name":"Journal of Food Bioactives","volume":"26 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83844085","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Xiaoqi Wang, Jianfeng Zhan, Chi-Tang Ho, Shiming Li
Sinensetin is one of the polymethoxyflavones existed in citrus peels. The effective antioxidant, inhibitory effect of inflammation, anti-diabetic and anti-cancer activity of sinensetin has been revealed recently. However, the amount of sinensetin isolated from the nature source is extremely low relating to the needs for its in vivo and efficacy study. Herein we summarized the alternative routes, i.e. the organic synthesis of sinensetin and its associated derivatives to provide a complete but concise reference in the preparation of this class of compounds as an effective source for in-depth study of sinensetin and related molecules.
{"title":"Synthetic pathways of sinensetin and derivatives as an alternate source in biological activity study","authors":"Xiaoqi Wang, Jianfeng Zhan, Chi-Tang Ho, Shiming Li","doi":"10.31665/jfb.2022.18319","DOIUrl":"https://doi.org/10.31665/jfb.2022.18319","url":null,"abstract":"Sinensetin is one of the polymethoxyflavones existed in citrus peels. The effective antioxidant, inhibitory effect of inflammation, anti-diabetic and anti-cancer activity of sinensetin has been revealed recently. However, the amount of sinensetin isolated from the nature source is extremely low relating to the needs for its in vivo and efficacy study. Herein we summarized the alternative routes, i.e. the organic synthesis of sinensetin and its associated derivatives to provide a complete but concise reference in the preparation of this class of compounds as an effective source for in-depth study of sinensetin and related molecules.","PeriodicalId":15882,"journal":{"name":"Journal of Food Bioactives","volume":"229 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83454872","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
京公网安备 11010802042870号
京ICP备2023020795号-1
扫码关注我们
求助内容：
应助结果提醒方式：