首页 > 最新文献

Plant Foods for Human Nutrition最新文献

英文 中文
Fermented Unripe Banana Flour Utilization as a Functional Ingredient in Biscuits. 利用发酵未成熟香蕉粉作为饼干的功能性成分
IF 4.3 2区 农林科学 Q2 CHEMISTRY, APPLIED Pub Date : 2024-12-01 Epub Date: 2024-08-17 DOI: 10.1007/s11130-024-01224-4
Hümeyra Çetin-Babaoğlu, Ayşenur Coşkun, Semanur Taşçı, Sultan Arslan-Tontul

To prevent losses before consumption due to the rapid ripening of bananas, turning unripe bananas into flour and using it in bakery products can both enhance the functional properties of the product and transform bananas into a high-value product. In this study, it is aimed to enhance the functional properties of banana flour through fermentation, thereby investigating its potential use in the production of healthy snack biscuits which are widely consumed, especially by children and busy people. Different proportions (0%, 15%, and 30%) of unripe banana flour (UBF) and fermented unripe banana flour (FUBF) were added to biscuits, evaluating their impact on physical (color, diameter, thickness, spread ratio), textural (hardness), and functional properties (total phenolic content, antioxidant activity, dietary fiber, glycemic index). The effect of FUBF on biscuit spread ratio compared to UBF was positive (p < 0.05). The addition of UBF or FUBF significantly increased total phenolic content (TPC) and antioxidant activity (p < 0.05), with the highest TPC (1167.88 mg GAE/kg) observed in biscuits containing 30% FUBF (p < 0.05). Fermentation showed no significant effect on antioxidant activity of samples (p > 0.05). The glycemic index (GI) values were notably high across all samples, with the control at 78.59 and the 30% FUBF sample at 72.74 (p < 0.05), indicating all samples fell into the high GI food category. Biscuit hardness decreased significantly with UBF or FUBF addition (p < 0.05), while fermentation had no significant impact on hardness (p > 0.05). This study underscores the potential of UBF or FUBF to contribute to healthier snack options with improved functional characteristics.

为防止香蕉在食用前因快速成熟而造成损失,将未成熟的香蕉制成面粉并将其用于烘焙产品,既能增强产品的功能特性,又能将香蕉转化为高价值产品。本研究旨在通过发酵提高香蕉粉的功能特性,从而研究其在生产健康零食饼干中的潜在用途,因为健康零食饼干被广泛食用,尤其是儿童和忙碌人群。在饼干中添加不同比例(0%、15% 和 30%)的未成熟香蕉粉(UBF)和发酵未成熟香蕉粉(FUBF),评估它们对饼干的物理(颜色、直径、厚度、铺展率)、质地(硬度)和功能特性(总酚含量、抗氧化活性、膳食纤维、升糖指数)的影响。与 UBF 相比,FUBF 对饼干铺展率的影响呈正相关(P 0.05)。所有样品的血糖生成指数(GI)值都明显偏高,对照组为 78.59,30% FUBF 样品为 72.74(P 0.05)。这项研究强调了 UBF 或 FUBF 的潜力,有助于生产功能特性更佳的健康零食。
{"title":"Fermented Unripe Banana Flour Utilization as a Functional Ingredient in Biscuits.","authors":"Hümeyra Çetin-Babaoğlu, Ayşenur Coşkun, Semanur Taşçı, Sultan Arslan-Tontul","doi":"10.1007/s11130-024-01224-4","DOIUrl":"10.1007/s11130-024-01224-4","url":null,"abstract":"<p><p>To prevent losses before consumption due to the rapid ripening of bananas, turning unripe bananas into flour and using it in bakery products can both enhance the functional properties of the product and transform bananas into a high-value product. In this study, it is aimed to enhance the functional properties of banana flour through fermentation, thereby investigating its potential use in the production of healthy snack biscuits which are widely consumed, especially by children and busy people. Different proportions (0%, 15%, and 30%) of unripe banana flour (UBF) and fermented unripe banana flour (FUBF) were added to biscuits, evaluating their impact on physical (color, diameter, thickness, spread ratio), textural (hardness), and functional properties (total phenolic content, antioxidant activity, dietary fiber, glycemic index). The effect of FUBF on biscuit spread ratio compared to UBF was positive (p < 0.05). The addition of UBF or FUBF significantly increased total phenolic content (TPC) and antioxidant activity (p < 0.05), with the highest TPC (1167.88 mg GAE/kg) observed in biscuits containing 30% FUBF (p < 0.05). Fermentation showed no significant effect on antioxidant activity of samples (p > 0.05). The glycemic index (GI) values were notably high across all samples, with the control at 78.59 and the 30% FUBF sample at 72.74 (p < 0.05), indicating all samples fell into the high GI food category. Biscuit hardness decreased significantly with UBF or FUBF addition (p < 0.05), while fermentation had no significant impact on hardness (p > 0.05). This study underscores the potential of UBF or FUBF to contribute to healthier snack options with improved functional characteristics.</p>","PeriodicalId":20092,"journal":{"name":"Plant Foods for Human Nutrition","volume":" ","pages":"827-833"},"PeriodicalIF":4.3,"publicationDate":"2024-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141996330","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Characterization and Techno-Functional Properties of High Protein Walnut Flour from an Oil by-Product. 油脂副产品高蛋白核桃粉的表征和技术功能特性
IF 4.3 2区 农林科学 Q2 CHEMISTRY, APPLIED Pub Date : 2024-12-01 Epub Date: 2024-08-14 DOI: 10.1007/s11130-024-01219-1
Juan José Burbano, Darío Marcelino Cabezas, María Jimena Correa

A high protein walnut flour (HPWF) was obtained by defatting walnut flour (WF), which is a by-product of the oil industry. The objective of this study was the chemical and techno-functional characterization of HPWF. Composition, amino acid content, protein secondary structure, protein solubility and thermal transitions were measured. Besides, the techno-functional properties, emulsion activity and stability, and water holding and oil absorption capacities, of HPWF were evaluated. Also, the molecular mass of proteins under denaturing conditions and the microstructure of HPWF were evaluated by electrophoresis and confocal scanning laser microscopy, respectively. HPWF had 55.4% protein content and 21.5% total dietary fibre. In terms of HPWF amino acid composition, the limiting amino acids were the sulphurated cysteine and methionine. By FTIR analysis, the main secondary structures were β-sheet (49%) followed by α-helix (24%); both structures are considered to be ordered. Likewise, HPWF soluble proteins increased at basic pH and HPWF proteins were separated in 11 bands with molecular masses ranging from 97 kDa to 18 kDa by electrophoresis. With respect to techno-functional properties, HPWF presented good emulsion activity (51%) and high thermal emulsion stability (46%). In addition, HPWF retained 571% and 242% of water and oil by weight, respectively. Finally, the micrograph showed the predominance of protein structures and fibre fragments, and the presence of few lipids mostly trapped. These results showed that HPWF is an interesting source of plant-based proteins and walnut flour can be used to obtain high protein ingredients from non-traditional sources.

高蛋白核桃粉(HPWF)是通过对核桃粉(WF)进行脱脂而获得的,核桃粉是油脂工业的副产品。本研究的目的是对高蛋白核桃粉进行化学和技术功能表征。研究测量了核桃粉的成分、氨基酸含量、蛋白质二级结构、蛋白质溶解度和热转变。此外,还评估了 HPWF 的技术功能特性、乳化活性和稳定性、持水能力和吸油能力。此外,还分别通过电泳和激光共聚焦扫描显微镜评估了变性条件下的蛋白质分子质量和 HPWF 的微观结构。HPWF的蛋白质含量为55.4%,总膳食纤维含量为21.5%。从 HPWF 的氨基酸组成来看,限制性氨基酸是硫化半胱氨酸和蛋氨酸。通过傅立叶变换红外光谱分析,主要的二级结构是β-片状结构(49%),其次是α-螺旋结构(24%);这两种结构都被认为是有序的。同样,HPWF可溶性蛋白在碱性pH值条件下会增加,通过电泳,HPWF蛋白被分离成11条带,分子质量从97 kDa到18 kDa不等。在技术功能特性方面,HPWF 具有良好的乳化活性(51%)和较高的热乳化稳定性(46%)。此外,按重量计,HPWF 对水和油的保留率分别为 571% 和 242%。最后,显微照片显示,蛋白质结构和纤维碎片占主导地位,大部分脂质被截留。这些结果表明,HPWF 是一种有趣的植物蛋白来源,核桃粉可用来从非传统来源中获得高蛋白成分。
{"title":"Characterization and Techno-Functional Properties of High Protein Walnut Flour from an Oil by-Product.","authors":"Juan José Burbano, Darío Marcelino Cabezas, María Jimena Correa","doi":"10.1007/s11130-024-01219-1","DOIUrl":"10.1007/s11130-024-01219-1","url":null,"abstract":"<p><p>A high protein walnut flour (HPWF) was obtained by defatting walnut flour (WF), which is a by-product of the oil industry. The objective of this study was the chemical and techno-functional characterization of HPWF. Composition, amino acid content, protein secondary structure, protein solubility and thermal transitions were measured. Besides, the techno-functional properties, emulsion activity and stability, and water holding and oil absorption capacities, of HPWF were evaluated. Also, the molecular mass of proteins under denaturing conditions and the microstructure of HPWF were evaluated by electrophoresis and confocal scanning laser microscopy, respectively. HPWF had 55.4% protein content and 21.5% total dietary fibre. In terms of HPWF amino acid composition, the limiting amino acids were the sulphurated cysteine and methionine. By FTIR analysis, the main secondary structures were β-sheet (49%) followed by α-helix (24%); both structures are considered to be ordered. Likewise, HPWF soluble proteins increased at basic pH and HPWF proteins were separated in 11 bands with molecular masses ranging from 97 kDa to 18 kDa by electrophoresis. With respect to techno-functional properties, HPWF presented good emulsion activity (51%) and high thermal emulsion stability (46%). In addition, HPWF retained 571% and 242% of water and oil by weight, respectively. Finally, the micrograph showed the predominance of protein structures and fibre fragments, and the presence of few lipids mostly trapped. These results showed that HPWF is an interesting source of plant-based proteins and walnut flour can be used to obtain high protein ingredients from non-traditional sources.</p>","PeriodicalId":20092,"journal":{"name":"Plant Foods for Human Nutrition","volume":" ","pages":"810-818"},"PeriodicalIF":4.3,"publicationDate":"2024-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141976270","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Anti-ulcerogenic Potential of Kalanchoë gastonis-bonnieri Extracts in Male ICR Mice Model of Ethanol-induced Gastric Ulcers. 加兰草提取物在乙醇诱发胃溃疡的雄性 ICR 小鼠模型中的抗溃疡潜力
IF 4.3 2区 农林科学 Q2 CHEMISTRY, APPLIED Pub Date : 2024-12-01 Epub Date: 2024-08-13 DOI: 10.1007/s11130-024-01218-2
Abut Antonio García-Pérez, Yessica Casales-Tlatilpa, José Daniel Anaya-Tacuba, Liliana Corona-Oregón, Rosa Angélica Castillo-Rodríguez, Maribel Herrera-Ruiz, Alejandro Zamilpa, Alma Angélica Del Villar-Martínez

Peptic ulcers (PU) are a breach in the mucosa of the digestive tract and are related to several factors including an altered immune system and an unbalanced diet. Current treatment carries to long-term complications; therefore, the use of medicinal plants is an alternative for several inflammatory diseases including ulcerative lesions. Kalanchoë gastonis-bonnieri, is a succulent plant and, has been used in traditional medicine against gastric ulcers, inflammation, and cancer among others. The main goal of this work was to analyze the anti-ulcerogenic potential of extracts from leaves of K. gastonis-bonnieri in an assay of ethanol-induced gastric ulcers. An ethanolic extract was obtained by maceration from fresh leaves of K. gastonis-bonnieri, and fractions were obtained through bipartition and chemical fractioning. The chemical characterization of the extract was made through HPLC, GC-MS, and NMR. Total extract and fractions showed an anti-ulcerogenic effect in specimens of male ICR mice with a gastric ulcer index (UI) of 3.27-5.47. The recorded effect is attributed to the presence of terpenoid compounds such as β-Amyrin acetate, which showed antioxidant properties and lessened formations of ulcers induced by ethanol administration in mice stomach.

消化性溃疡(PU)是消化道粘膜的破损,与多种因素有关,包括免疫系统改变和饮食不均衡。目前的治疗方法会带来长期并发症;因此,使用药用植物是治疗包括溃疡性病变在内的多种炎症性疾病的替代方法。Kalanchoë gastonis-bonnieri 是一种肉质植物,在传统医学中被用于治疗胃溃疡、炎症和癌症等。这项工作的主要目的是在乙醇诱发胃溃疡的试验中分析从 K. gastonis-bonnieri 的叶子中提取的提取物的抗溃疡潜力。通过浸渍从新鲜的胃复春花叶片中提取乙醇提取物,并通过双分馏和化学分馏获得馏分。通过 HPLC、GC-MS 和 NMR 对提取物进行了化学鉴定。总提取物和馏分在雄性 ICR 小鼠标本中显示出抗溃疡作用,胃溃疡指数(UI)为 3.27-5.47。所记录的效果归因于其中的萜类化合物,如 β-Amyrin 乙酸酯,它具有抗氧化特性,能减少乙醇给药诱导的小鼠胃溃疡的形成。
{"title":"Anti-ulcerogenic Potential of Kalanchoë gastonis-bonnieri Extracts in Male ICR Mice Model of Ethanol-induced Gastric Ulcers.","authors":"Abut Antonio García-Pérez, Yessica Casales-Tlatilpa, José Daniel Anaya-Tacuba, Liliana Corona-Oregón, Rosa Angélica Castillo-Rodríguez, Maribel Herrera-Ruiz, Alejandro Zamilpa, Alma Angélica Del Villar-Martínez","doi":"10.1007/s11130-024-01218-2","DOIUrl":"10.1007/s11130-024-01218-2","url":null,"abstract":"<p><p>Peptic ulcers (PU) are a breach in the mucosa of the digestive tract and are related to several factors including an altered immune system and an unbalanced diet. Current treatment carries to long-term complications; therefore, the use of medicinal plants is an alternative for several inflammatory diseases including ulcerative lesions. Kalanchoë gastonis-bonnieri, is a succulent plant and, has been used in traditional medicine against gastric ulcers, inflammation, and cancer among others. The main goal of this work was to analyze the anti-ulcerogenic potential of extracts from leaves of K. gastonis-bonnieri in an assay of ethanol-induced gastric ulcers. An ethanolic extract was obtained by maceration from fresh leaves of K. gastonis-bonnieri, and fractions were obtained through bipartition and chemical fractioning. The chemical characterization of the extract was made through HPLC, GC-MS, and NMR. Total extract and fractions showed an anti-ulcerogenic effect in specimens of male ICR mice with a gastric ulcer index (UI) of 3.27-5.47. The recorded effect is attributed to the presence of terpenoid compounds such as β-Amyrin acetate, which showed antioxidant properties and lessened formations of ulcers induced by ethanol administration in mice stomach.</p>","PeriodicalId":20092,"journal":{"name":"Plant Foods for Human Nutrition","volume":" ","pages":"803-809"},"PeriodicalIF":4.3,"publicationDate":"2024-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141971598","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Identification and Function Analysis of Novel Hypoglycemic and Antioxidant Peptides from Chickpea. 鹰嘴豆中新型降糖和抗氧化肽的鉴定与功能分析
IF 4.3 2区 农林科学 Q2 CHEMISTRY, APPLIED Pub Date : 2024-12-01 Epub Date: 2024-08-17 DOI: 10.1007/s11130-024-01215-5
Pei Li, Guoping Chen, Rongyao Liang, Kaiwei Cai, Zihao Chen, Na Yang, Wenyi Huang, Zhiyong Xie, Yanlong Chen, Qiongfeng Liao

Chickpea is rich in protein and has been demonstrated to possess hypoglycaemic effects. However, the specific bioactive ingredients and mechanisms underlying their hypoglycaemic effects remain unclear. In this study, enzymatic hydrolysis and gel permeation chromatography were used to extract chickpea bioactive peptide (CBP) from chickpea protein. One of the products, CBP-75-3, was found to inhibit α-glucosidase (GAA) activity and significantly increase the viability of insulin resistant (IR) cells. Moreover, CBP-75-3 significantly increased the rate of glucose consumption and glycogen synthesis in IR-HepG2 cells. Moreover, CBP-75-3 decreased the levels of malondialdehyde and increased the levels of superoxide dismutase, glutathione, and glutathione peroxidase. Subsequently, 29 novel bioactive peptides in CBP-75-3 were identified by LC‒MS/MS, and the potential hypoglycaemic targets of these novel bioactive peptides were investigated using molecular docking. Based on the results, the residues of the novel bioactive peptides interact with GAA through hydrogen bonding (especially LLR, FH, RQLPR, KGF and NFQ by binding to the substrate binding pocket or the active centre of GAA), thereby inhibiting GAA activity and laying a foundation for its hypoglycaemic activity. In short, the novel bioactive peptides isolated and identified from chickpea can effectively exert hypoglycaemic effects and increase the antioxidant capacity of IR-HepG2 cells. This study reveals that CBP-75-3, a natural hypoglycaemic ingredient, has potential for applications in functional foods and provides a theoretical basis for the development and application of CBP in the future.

鹰嘴豆富含蛋白质,已被证实具有降血糖作用。然而,具体的生物活性成分及其降血糖作用的机制仍不清楚。本研究采用酶水解和凝胶渗透色谱法从鹰嘴豆蛋白中提取鹰嘴豆生物活性肽(CBP)。结果发现,CBP-75-3 能抑制α-葡萄糖苷酶(GAA)的活性,并显著提高胰岛素抵抗(IR)细胞的活力。此外,CBP-75-3 还能明显提高 IR-HepG2 细胞的葡萄糖消耗率和糖原合成率。此外,CBP-75-3 还能降低丙二醛的水平,提高超氧化物歧化酶、谷胱甘肽和谷胱甘肽过氧化物酶的水平。随后,通过 LC-MS/MS 鉴定了 CBP-75-3 中的 29 种新型生物活性肽,并利用分子对接法研究了这些新型生物活性肽的潜在降血糖靶点。结果表明,新型生物活性肽的残基与 GAA 通过氢键相互作用(尤其是 LLR、FH、RQLPR、KGF 和 NFQ 与 GAA 的底物结合口袋或活性中心结合),从而抑制了 GAA 的活性,为其降血糖活性奠定了基础。总之,从鹰嘴豆中分离鉴定出的新型生物活性肽能有效发挥降血糖作用,并提高 IR-HepG2 细胞的抗氧化能力。这项研究揭示了 CBP-75-3 这种天然降血糖成分在功能食品中的应用潜力,并为 CBP 未来的开发和应用提供了理论依据。
{"title":"Identification and Function Analysis of Novel Hypoglycemic and Antioxidant Peptides from Chickpea.","authors":"Pei Li, Guoping Chen, Rongyao Liang, Kaiwei Cai, Zihao Chen, Na Yang, Wenyi Huang, Zhiyong Xie, Yanlong Chen, Qiongfeng Liao","doi":"10.1007/s11130-024-01215-5","DOIUrl":"10.1007/s11130-024-01215-5","url":null,"abstract":"<p><p>Chickpea is rich in protein and has been demonstrated to possess hypoglycaemic effects. However, the specific bioactive ingredients and mechanisms underlying their hypoglycaemic effects remain unclear. In this study, enzymatic hydrolysis and gel permeation chromatography were used to extract chickpea bioactive peptide (CBP) from chickpea protein. One of the products, CBP-75-3, was found to inhibit α-glucosidase (GAA) activity and significantly increase the viability of insulin resistant (IR) cells. Moreover, CBP-75-3 significantly increased the rate of glucose consumption and glycogen synthesis in IR-HepG2 cells. Moreover, CBP-75-3 decreased the levels of malondialdehyde and increased the levels of superoxide dismutase, glutathione, and glutathione peroxidase. Subsequently, 29 novel bioactive peptides in CBP-75-3 were identified by LC‒MS/MS, and the potential hypoglycaemic targets of these novel bioactive peptides were investigated using molecular docking. Based on the results, the residues of the novel bioactive peptides interact with GAA through hydrogen bonding (especially LLR, FH, RQLPR, KGF and NFQ by binding to the substrate binding pocket or the active centre of GAA), thereby inhibiting GAA activity and laying a foundation for its hypoglycaemic activity. In short, the novel bioactive peptides isolated and identified from chickpea can effectively exert hypoglycaemic effects and increase the antioxidant capacity of IR-HepG2 cells. This study reveals that CBP-75-3, a natural hypoglycaemic ingredient, has potential for applications in functional foods and provides a theoretical basis for the development and application of CBP in the future.</p>","PeriodicalId":20092,"journal":{"name":"Plant Foods for Human Nutrition","volume":" ","pages":"834-842"},"PeriodicalIF":4.3,"publicationDate":"2024-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141996331","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Isolation of Potent 5α-Reductase Inhibitors and Antioxidants from Sphaeranthus indicus Linn. for the Management of Benign Prostatic Hyperplasia. 从Sphaeranthus indicus Linn.中分离出治疗良性前列腺增生症的强效5α-还原酶抑制剂和抗氧化剂
IF 4.3 2区 农林科学 Q2 CHEMISTRY, APPLIED Pub Date : 2024-12-01 Epub Date: 2024-08-19 DOI: 10.1007/s11130-024-01226-2
Beena Levakumar Abhirami, Anithakumari Aswathy Krishna, Manuvelil Babu Bashi, Babu Sangeetha Abhijith, Amal Wilson Varghese, Alaganandam Kumaran
{"title":"Isolation of Potent 5α-Reductase Inhibitors and Antioxidants from Sphaeranthus indicus Linn. for the Management of Benign Prostatic Hyperplasia.","authors":"Beena Levakumar Abhirami, Anithakumari Aswathy Krishna, Manuvelil Babu Bashi, Babu Sangeetha Abhijith, Amal Wilson Varghese, Alaganandam Kumaran","doi":"10.1007/s11130-024-01226-2","DOIUrl":"10.1007/s11130-024-01226-2","url":null,"abstract":"","PeriodicalId":20092,"journal":{"name":"Plant Foods for Human Nutrition","volume":" ","pages":"932-938"},"PeriodicalIF":4.3,"publicationDate":"2024-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142000582","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Research Progress and Biosynthetic Mechanisms of Nutritional Compounds Obtained from Various Organs During the Developmental Stages of a Medicinal Plant (Chinese Jujube). 一种药用植物(中国大枣)在发育阶段从不同器官获取营养成分的研究进展和生物合成机制。
IF 4.3 2区 农林科学 Q2 CHEMISTRY, APPLIED Pub Date : 2024-12-01 Epub Date: 2024-08-16 DOI: 10.1007/s11130-024-01225-3
Noor Muhammad, Nisar Uddin, Zhiguo Liu, Minsheng Yang, Mengjun Liu

The fruit of the jujube tree is high in nutrients and has various health benefits. China is a major producer of jujube, and it is now cultivated all around the world. Numerous studies have demonstrated the nutritional value and potential health advantages of bioactive compounds found in the jujube tree. Furthermore, the jujube tree has a remarkable 7000-year agricultural history. The jujube plant has developed a rich gene pool, making it a valuable resource for germplasm. Different studies have focused on the developmental stages of jujube fruits to identify the optimal time for harvest and to assess the changes in their bioactive natural compounds or products during the process of development but the molecular mechanism underlying the production of bioactive natural products in Z. jujuba is still poorly understood. Moreover, the potential differential expressed genes (DEGs) identified as responsible for the synthesis of these compounds should be further functionally verified. It has been noticed that the contents of total flavonoids, total phenolic, and vitamin C increase significantly during the ripening process, while the contents of soluble sugars and organic acids decrease gradually. In this review, we have also scrutinized the challenges that hinder the utilization of jujube fruit resources and suggested potential areas for further research. As such, our review serves as a valuable resource for the future development of jujube-based nutritional compounds and the incorporation of their nutritional elements into the functional foods industry.

枣树的果实营养丰富,对健康有多种益处。中国是大枣的主要生产国,现在世界各地都有栽培。大量研究表明,枣树中的生物活性化合物具有营养价值和潜在的保健作用。此外,枣树还拥有 7000 年的悠久农业历史。枣树拥有丰富的基因库,是宝贵的种质资源。不同的研究侧重于枣果的发育阶段,以确定最佳采收时间,并评估其生物活性天然化合物或产品在发育过程中的变化,但对枣树产生生物活性天然产品的分子机制仍知之甚少。此外,被鉴定为负责合成这些化合物的潜在差异表达基因(DEGs)还需要进一步的功能验证。我们注意到,在成熟过程中,总黄酮、总酚和维生素 C 的含量显著增加,而可溶性糖和有机酸的含量则逐渐减少。在本综述中,我们还仔细研究了阻碍枣果资源利用的挑战,并提出了进一步研究的潜在领域。因此,我们的综述将为今后开发以红枣为基础的营养复合物以及将其营养元素融入功能食品行业提供宝贵的资源。
{"title":"Research Progress and Biosynthetic Mechanisms of Nutritional Compounds Obtained from Various Organs During the Developmental Stages of a Medicinal Plant (Chinese Jujube).","authors":"Noor Muhammad, Nisar Uddin, Zhiguo Liu, Minsheng Yang, Mengjun Liu","doi":"10.1007/s11130-024-01225-3","DOIUrl":"10.1007/s11130-024-01225-3","url":null,"abstract":"<p><p>The fruit of the jujube tree is high in nutrients and has various health benefits. China is a major producer of jujube, and it is now cultivated all around the world. Numerous studies have demonstrated the nutritional value and potential health advantages of bioactive compounds found in the jujube tree. Furthermore, the jujube tree has a remarkable 7000-year agricultural history. The jujube plant has developed a rich gene pool, making it a valuable resource for germplasm. Different studies have focused on the developmental stages of jujube fruits to identify the optimal time for harvest and to assess the changes in their bioactive natural compounds or products during the process of development but the molecular mechanism underlying the production of bioactive natural products in Z. jujuba is still poorly understood. Moreover, the potential differential expressed genes (DEGs) identified as responsible for the synthesis of these compounds should be further functionally verified. It has been noticed that the contents of total flavonoids, total phenolic, and vitamin C increase significantly during the ripening process, while the contents of soluble sugars and organic acids decrease gradually. In this review, we have also scrutinized the challenges that hinder the utilization of jujube fruit resources and suggested potential areas for further research. As such, our review serves as a valuable resource for the future development of jujube-based nutritional compounds and the incorporation of their nutritional elements into the functional foods industry.</p>","PeriodicalId":20092,"journal":{"name":"Plant Foods for Human Nutrition","volume":" ","pages":"744-758"},"PeriodicalIF":4.3,"publicationDate":"2024-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141988567","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Evaluation of Nutritional and Functional Properties of Chasubi - A Traditional Food. 评估传统食品 Chasubi 的营养和功能特性。
IF 4.3 2区 农林科学 Q2 CHEMISTRY, APPLIED Pub Date : 2024-12-01 Epub Date: 2024-10-19 DOI: 10.1007/s11130-024-01236-0
Manisana Athokpam, Shabir Sidhu

Chasubi, a rice flour-based flatbread is an ethnic delicacy in the Kakching district of Manipur, India. The present study explored the nutritional and functional properties of chasubi. Chasubi was prepared by mixing rice flour with, Allium tuberosum Rottl ex Spreng, Allium hookeri Thw, Zanthoxylum armatum DC, and fermented fish. A dough was prepared, rolled into round flatbread, transferred to banana leaves, and cooked. The proximate composition, antioxidant properties, physicochemical properties, texture profile and biochemical composition of chasubi were determined. The moisture content of the chasubi was in the range of intermediate moisture foods. The protein content of chasubi was 10.17 ± 1.46%. Chasubi was low in fat content (0.40 ± 0.07%) and had crude fibre in good amounts (1.28 ± 0.61%). The carbohydrate content and energy value of chasubi were 48.08% and 236.6 kcal/100 g. The antioxidant properties of chasubi are presented as 50% inhibitory concentration (IC50). Chasubi showed a high concentration of total phenolics (IC50 5.41 ± 0.37 mg gallic acid equivalent/g) and the IC50 values of ferric reducing power assay and total flavonoid were 9.31 ± 1.69 mg ferrous sulphate equivalent/g and 60.81 ± 11.70 mg quercetin equivalent/g, respectively. The hardness and adhesiveness of the chasubi were 72.43 N and 0.0589 mJ, respectively. The Fourier transform infrared (FTIR) spectroscopy of chasubi showed phenolic peaks indicating that phenolics were preserved after cooking. In conclusion, chasubi is a high-protein, low-fat snack with good antioxidant properties. The physical properties of chasubi make it shelf-stable.

Chasubi 是一种以米粉为基础的扁面包,是印度曼尼普尔卡克钦地区的一种民族美食。本研究探讨了 Chasubi 的营养和功能特性。Chasubi 的制作方法是将米粉与 Allium tuberosum Rottl ex Spreng、Allium hookeri Thw、Zanthoxylum armatum DC 和发酵鱼混合。制备面团,擀成圆形薄饼,移至香蕉叶上烤熟。测定了chasubi的近似成分、抗氧化特性、理化特性、质地特征和生化成分。Chasubi 的水分含量属于中等水分食品的范围。Chasubi 的蛋白质含量为 10.17 ± 1.46%。Chasubi 的脂肪含量较低(0.40 ± 0.07%),粗纤维含量较高(1.28 ± 0.61%)。Chasubi 的碳水化合物含量和能量值分别为 48.08% 和 236.6 千卡/100 克。Chasubi 的总酚类浓度较高(IC50 为 5.41 ± 0.37 毫克没食子酸当量/克),铁还原力测定和总黄酮的 IC50 值分别为 9.31 ± 1.69 毫克硫酸亚铁当量/克和 60.81 ± 11.70 毫克槲皮素当量/克。茶树菇的硬度和粘合力分别为 72.43 N 和 0.0589 mJ。傅立叶变换红外光谱(FTIR)显示出酚类峰,表明烹饪后酚类物质得以保存。总之,Chasubi 是一种高蛋白、低脂肪的小吃,具有良好的抗氧化特性。Chasubi 的物理特性使其具有货架稳定性。
{"title":"Evaluation of Nutritional and Functional Properties of Chasubi - A Traditional Food.","authors":"Manisana Athokpam, Shabir Sidhu","doi":"10.1007/s11130-024-01236-0","DOIUrl":"10.1007/s11130-024-01236-0","url":null,"abstract":"<p><p>Chasubi, a rice flour-based flatbread is an ethnic delicacy in the Kakching district of Manipur, India. The present study explored the nutritional and functional properties of chasubi. Chasubi was prepared by mixing rice flour with, Allium tuberosum Rottl ex Spreng, Allium hookeri Thw, Zanthoxylum armatum DC, and fermented fish. A dough was prepared, rolled into round flatbread, transferred to banana leaves, and cooked. The proximate composition, antioxidant properties, physicochemical properties, texture profile and biochemical composition of chasubi were determined. The moisture content of the chasubi was in the range of intermediate moisture foods. The protein content of chasubi was 10.17 ± 1.46%. Chasubi was low in fat content (0.40 ± 0.07%) and had crude fibre in good amounts (1.28 ± 0.61%). The carbohydrate content and energy value of chasubi were 48.08% and 236.6 kcal/100 g. The antioxidant properties of chasubi are presented as 50% inhibitory concentration (IC<sub>50</sub>). Chasubi showed a high concentration of total phenolics (IC<sub>50</sub> 5.41 ± 0.37 mg gallic acid equivalent/g) and the IC<sub>50</sub> values of ferric reducing power assay and total flavonoid were 9.31 ± 1.69 mg ferrous sulphate equivalent/g and 60.81 ± 11.70 mg quercetin equivalent/g, respectively. The hardness and adhesiveness of the chasubi were 72.43 N and 0.0589 mJ, respectively. The Fourier transform infrared (FTIR) spectroscopy of chasubi showed phenolic peaks indicating that phenolics were preserved after cooking. In conclusion, chasubi is a high-protein, low-fat snack with good antioxidant properties. The physical properties of chasubi make it shelf-stable.</p>","PeriodicalId":20092,"journal":{"name":"Plant Foods for Human Nutrition","volume":" ","pages":"926-931"},"PeriodicalIF":4.3,"publicationDate":"2024-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142472317","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Inhibitory Effect and Mechanism of Epigallocatechin Gallate on the Differentiation of 3T3-L1 Preadipocytes. 表没食子儿茶素没食子酸酯对 3T3-L1 脂肪前体细胞分化的抑制作用和机制
IF 4.3 2区 农林科学 Q2 CHEMISTRY, APPLIED Pub Date : 2024-12-01 Epub Date: 2024-08-26 DOI: 10.1007/s11130-024-01229-z
Ranran He, Yu Shi, Xiaoshuang Lu, Yufei Zhou, Zhonghua Liu, Sheng Zhang, Ailing Liu

Green tea possesses a range of beneficial effects, including anti-obesity, antioxidant, and anti-inflammatory properties, owing to its biologically active components, primarily catechins such as epicatechin (EC), epicatechin gallate (ECG), epigallocatechin (EGC), and epigallocatechin gallate (EGCG). However, few studies have investigated the four catechin monomers simultaneously, and the molecular mechanisms of their anti-obesity effects have not been fully elucidated. In this study, we investigated the effects of four catechin monomers on the differentiation of 3T3-L1 preadipocytes of mice. Our findings demonstrated that four catechin monomers EC/ECG/EGC/EGCG (12, 25, 50 µM) dose-dependently inhibited the differentiation of 3T3-L1 preadipocytes and reduced triglyceride content. EGCG exhibited the most potent inhibitory effect with an optimal concentration of 50 µM. In addition, transcriptome sequencing and lipidomic analysis of EGCG-treated 3T3-L1 preadipocytes revealed that Ptgs2 and Pim1 were the most differentially expressed genes involved in regulating adipocyte differentiation. The results suggested that EGCG up-regulated the expression of the Pla2g2e gene and down-regulated the expression of the Pla2g4a and Pla2g2a genes via the glycerophospholipid metabolic pathway, which subsequently elevated lysophosphatidylcholine (LPC) levels, influencing the differentiation process of 3T3-L1 preadipocytes.

绿茶由于其生物活性成分,主要是儿茶素,如表儿茶素(EC)、表儿茶素没食子酸酯(ECG)、表没食子儿茶素(EGC)和表没食子儿茶素没食子酸酯(EGCG),而具有一系列有益作用,包括抗肥胖、抗氧化和抗炎特性。然而,很少有研究同时对这四种儿茶素单体进行研究,它们抗肥胖作用的分子机制也尚未完全阐明。在这项研究中,我们研究了四种儿茶素单体对小鼠 3T3-L1 前脂肪细胞分化的影响。我们的研究结果表明,四种儿茶素单体EC/ECG/EGC/EGCG(12、25、50 µM)剂量依赖性地抑制了3T3-L1前脂肪细胞的分化,并降低了甘油三酯的含量。EGCG 的抑制作用最强,最佳浓度为 50 µM。此外,对EGCG处理过的3T3-L1前脂肪细胞进行的转录组测序和脂质组分析表明,Ptgs2和Pim1是参与调控脂肪细胞分化的差异表达最多的基因。结果表明,EGCG通过甘油磷脂代谢途径上调了Pla2g2e基因的表达,下调了Pla2g4a和Pla2g2a基因的表达,从而提高了溶血磷脂酰胆碱(LPC)的水平,影响了3T3-L1前脂肪细胞的分化过程。
{"title":"Inhibitory Effect and Mechanism of Epigallocatechin Gallate on the Differentiation of 3T3-L1 Preadipocytes.","authors":"Ranran He, Yu Shi, Xiaoshuang Lu, Yufei Zhou, Zhonghua Liu, Sheng Zhang, Ailing Liu","doi":"10.1007/s11130-024-01229-z","DOIUrl":"10.1007/s11130-024-01229-z","url":null,"abstract":"<p><p>Green tea possesses a range of beneficial effects, including anti-obesity, antioxidant, and anti-inflammatory properties, owing to its biologically active components, primarily catechins such as epicatechin (EC), epicatechin gallate (ECG), epigallocatechin (EGC), and epigallocatechin gallate (EGCG). However, few studies have investigated the four catechin monomers simultaneously, and the molecular mechanisms of their anti-obesity effects have not been fully elucidated. In this study, we investigated the effects of four catechin monomers on the differentiation of 3T3-L1 preadipocytes of mice. Our findings demonstrated that four catechin monomers EC/ECG/EGC/EGCG (12, 25, 50 µM) dose-dependently inhibited the differentiation of 3T3-L1 preadipocytes and reduced triglyceride content. EGCG exhibited the most potent inhibitory effect with an optimal concentration of 50 µM. In addition, transcriptome sequencing and lipidomic analysis of EGCG-treated 3T3-L1 preadipocytes revealed that Ptgs2 and Pim1 were the most differentially expressed genes involved in regulating adipocyte differentiation. The results suggested that EGCG up-regulated the expression of the Pla2g2e gene and down-regulated the expression of the Pla2g4a and Pla2g2a genes via the glycerophospholipid metabolic pathway, which subsequently elevated lysophosphatidylcholine (LPC) levels, influencing the differentiation process of 3T3-L1 preadipocytes.</p>","PeriodicalId":20092,"journal":{"name":"Plant Foods for Human Nutrition","volume":" ","pages":"867-874"},"PeriodicalIF":4.3,"publicationDate":"2024-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142056370","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Evaluation of Proximate Composition, Cooking Quality, and Texture Profile Analysis in Himalayan Landraces of Black Gram (Vigna mungo). 喜马拉雅黑糯米(Vigna mungo)地方品种的近似物成分、烹饪质量和纹理特征分析评估。
IF 4.3 2区 农林科学 Q2 CHEMISTRY, APPLIED Pub Date : 2024-12-01 Epub Date: 2024-08-17 DOI: 10.1007/s11130-024-01227-1
Alka Soharu, Raj Kumar Mittal, Vinod Kumar Sood, Yadwinder Singh Dhaliwal, Sunny Sharma

The black gram is a traditional pulse crop and is a source of different nutritional components. Due to the scientific community's preference for yield and its components, the area of nutritional composition remains unexplored. Therefore, the evaluation of various quality traits such as proximate composition, cooking quality, texture profile, and association between them is keen important for the identification of the traits influencing the selection of the genotypes. This research aimed at the evaluation of the 25 black gram genotypes for their proximate composition, the effect of different cooking methods (conventional and microwave) on cooking quality parameters, and texture profile analysis. The genotypes were screened on 17 parameters, mean and replicated value of each variable were subjected to statistical analysis. The results for proximate composition showed the range from 11.2-11.7%, 24.24-28.22%, 1.25-1.85%, 3.10-4.45%, 5.35-6.60%, 60.23-64.86% and 368.35-372.75 Kcal/100 g for moisture, protein, fat, dietary fiber, ash, utilizable carbohydrate, and gross energy respectively. Cooking time ranged from 33 to 55.5 min (traditional) to 29.5-48.5 min (microwave), L: B ratio from 1.35 to 1.85, WUR from 1.85 to 2.60, and GSL from 0.25 to 11.30%. TPA's cohesiveness, gumminess, and chewiness ranged from 0.19 to 1.44 N, 0.14-1.30 N, 0.58-3.67 N, 1.14-10.81 N, and 0.58-5.29; 1.16-10.50 N in traditional and microwave cooking. Chewiness, gumminess, protein, ash, and cooking time were positively correlated. The first seven PCs have ≥ 1 eigenvalues, accounting for 23.30, 18.00, 13.50, 9.50, 7.40, 6.70%, and 6.40% of total variability. Mandi-2, Kinnour-1, Kirmour-1, Kangra-2, Bilaspur-1, Kangra-3, Kullu-1, Kullu-4, Chamba-3, and Chamba-7 to PCs 1-2 contributed the most to diversity, indicating good selection for subsequent upgrading initiatives.

黑糯米是一种传统的豆类作物,富含各种营养成分。由于科学界偏好产量及其成分,营养成分领域仍未得到开发。因此,对近似成分、烹饪质量、口感特征等各种质量性状以及它们之间的关联进行评估,对于确定影响基因型选择的性状非常重要。本研究旨在评估 25 个黑糯米基因型的近似成分、不同烹饪方法(传统和微波)对烹饪质量参数的影响以及质地分析。对基因型的 17 个参数进行了筛选,并对每个变量的平均值和重复值进行了统计分析。近似成分的结果显示,水分、蛋白质、脂肪、膳食纤维、灰分、可利用碳水化合物和总能量的范围分别为 11.2-11.7%、24.24-28.22%、1.25-1.85%、3.10-4.45%、5.35-6.60%、60.23-64.86% 和 368.35-372.75 千卡/100 克。烹饪时间从 33 至 55.5 分钟(传统)到 29.5 至 48.5 分钟(微波)不等,L:B 比率从 1.35 至 1.85 不等,WUR 从 1.85 至 2.60 不等,GSL 从 0.25 至 11.30%不等。在传统烹饪和微波烹饪中,TPA 的粘性、胶粘性和咀嚼性分别为 0.19-1.44 N、0.14-1.30 N、0.58-3.67 N、1.14-10.81 N 和 0.58-5.29;1.16-10.50 N。咀嚼感、胶质感、蛋白质、灰分和烹饪时间呈正相关。前七个 PC 的特征值≥1,分别占总变异的 23.30%、18.00%、13.50%、9.50%、7.40%、6.70% 和 6.40%。在 PCs 1-2 中,Mandi-2、Kinnour-1、Kirmour-1、Kangra-2、Bilaspur-1、Kangra-3、Kullu-1、Kullu-4、Chamba-3 和 Chamba-7 对多样性的贡献最大,这表明在后续的升级行动中具有良好的选择性。
{"title":"Evaluation of Proximate Composition, Cooking Quality, and Texture Profile Analysis in Himalayan Landraces of Black Gram (Vigna mungo).","authors":"Alka Soharu, Raj Kumar Mittal, Vinod Kumar Sood, Yadwinder Singh Dhaliwal, Sunny Sharma","doi":"10.1007/s11130-024-01227-1","DOIUrl":"10.1007/s11130-024-01227-1","url":null,"abstract":"<p><p>The black gram is a traditional pulse crop and is a source of different nutritional components. Due to the scientific community's preference for yield and its components, the area of nutritional composition remains unexplored. Therefore, the evaluation of various quality traits such as proximate composition, cooking quality, texture profile, and association between them is keen important for the identification of the traits influencing the selection of the genotypes. This research aimed at the evaluation of the 25 black gram genotypes for their proximate composition, the effect of different cooking methods (conventional and microwave) on cooking quality parameters, and texture profile analysis. The genotypes were screened on 17 parameters, mean and replicated value of each variable were subjected to statistical analysis. The results for proximate composition showed the range from 11.2-11.7%, 24.24-28.22%, 1.25-1.85%, 3.10-4.45%, 5.35-6.60%, 60.23-64.86% and 368.35-372.75 Kcal/100 g for moisture, protein, fat, dietary fiber, ash, utilizable carbohydrate, and gross energy respectively. Cooking time ranged from 33 to 55.5 min (traditional) to 29.5-48.5 min (microwave), L: B ratio from 1.35 to 1.85, WUR from 1.85 to 2.60, and GSL from 0.25 to 11.30%. TPA's cohesiveness, gumminess, and chewiness ranged from 0.19 to 1.44 N, 0.14-1.30 N, 0.58-3.67 N, 1.14-10.81 N, and 0.58-5.29; 1.16-10.50 N in traditional and microwave cooking. Chewiness, gumminess, protein, ash, and cooking time were positively correlated. The first seven PCs have ≥ 1 eigenvalues, accounting for 23.30, 18.00, 13.50, 9.50, 7.40, 6.70%, and 6.40% of total variability. Mandi-2, Kinnour-1, Kirmour-1, Kangra-2, Bilaspur-1, Kangra-3, Kullu-1, Kullu-4, Chamba-3, and Chamba-7 to PCs 1-2 contributed the most to diversity, indicating good selection for subsequent upgrading initiatives.</p>","PeriodicalId":20092,"journal":{"name":"Plant Foods for Human Nutrition","volume":" ","pages":"819-826"},"PeriodicalIF":4.3,"publicationDate":"2024-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141996329","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Effect and Mechanism of Apple Polyphenols in Regulating Intestinal Flora and Inhibiting the TLR4/NF-κB/TGF-β Signaling Pathway to Alleviate Alcoholic Liver Fibrosis 苹果多酚调节肠道菌群和抑制 TLR4/NF-κB/TGF-β 信号通路以缓解酒精性肝纤维化的作用和机制
IF 4 2区 农林科学 Q2 CHEMISTRY, APPLIED Pub Date : 2024-09-19 DOI: 10.1007/s11130-024-01235-1
Xianyi Meng, Yunjie Ma, Kaidi Li, Maxin Ji, Lizhen Lin, Xianyi Xiao, Yuqing Zhao, Guangyue Su

Apple polyphenols (APs) have gained attention for their various bioactivities, while no studies on anti-liver fibrosis activity are reported. This study evaluated the protective effect of APs on liver fibrosis using LPS-treated activated HSC-T6 cells and alcohol-treated liver fibrosis (ALF) mice. The results indicated that APs inhibited HSC-T6 cells activation in vitro and reduced the level of serum hyaluronic acid (HA) (p < 0.05), decreased fibrogenesis marker expression (p < 0.05), thereby alleviating ALF. In addition, APs (800 mg/kg b.w.) decreased the Firmicutes/Bacteroidetes ratio (p < 0.05) in ALF mice, inhibited LPS accumulation in the liver tissue and serum (p < 0.05), and significantly inhibited the TLR4/NF-κB/TGF-β signaling in mice liver. In conclusion, APs markedly ameliorated ALF, possibly by improving gut microbiota homeostasis, decreasing the translocation of bacterial endotoxins to the blood, and suppressing the TLR4/NF-κB/TGF-β signaling pathway, indicating its potential as lead compounds for functional foods and/or drugs against ALF.

苹果多酚(APs)因其多种生物活性而备受关注,但有关其抗肝纤维化活性的研究却未见报道。本研究利用 LPS 处理的活化 HSC-T6 细胞和酒精处理的肝纤维化(ALF)小鼠评估了苹果多酚对肝纤维化的保护作用。结果表明,APs能抑制体外活化的HSC-T6细胞,降低血清透明质酸(HA)水平(p < 0.05),减少纤维化标志物的表达(p < 0.05),从而缓解ALF。此外,APs(800 mg/kg b.w.)还能降低 ALF 小鼠体内的真菌/类杆菌比例(p < 0.05),抑制肝组织和血清中的 LPS 累积(p < 0.05),并显著抑制小鼠肝脏中的 TLR4/NF-κB/TGF-β 信号传导。总之,APs能明显改善ALF,可能是通过改善肠道微生物群平衡、减少细菌内毒素向血液的转运以及抑制TLR4/NF-κB/TGF-β信号通路,这表明它有可能成为功能食品和/或药物防治ALF的先导化合物。
{"title":"Effect and Mechanism of Apple Polyphenols in Regulating Intestinal Flora and Inhibiting the TLR4/NF-κB/TGF-β Signaling Pathway to Alleviate Alcoholic Liver Fibrosis","authors":"Xianyi Meng, Yunjie Ma, Kaidi Li, Maxin Ji, Lizhen Lin, Xianyi Xiao, Yuqing Zhao, Guangyue Su","doi":"10.1007/s11130-024-01235-1","DOIUrl":"https://doi.org/10.1007/s11130-024-01235-1","url":null,"abstract":"<p>Apple polyphenols (APs) have gained attention for their various bioactivities, while no studies on anti-liver fibrosis activity are reported. This study evaluated the protective effect of APs on liver fibrosis using LPS-treated activated HSC-T6 cells and alcohol-treated liver fibrosis (ALF) mice. The results indicated that APs inhibited HSC-T6 cells activation in vitro and reduced the level of serum hyaluronic acid (HA) (<i>p</i> &lt; 0.05), decreased fibrogenesis marker expression (<i>p</i> &lt; 0.05), thereby alleviating ALF. In addition, APs (800 mg/kg b.w.) decreased the Firmicutes/Bacteroidetes ratio (<i>p</i> &lt; 0.05) in ALF mice, inhibited LPS accumulation in the liver tissue and serum (<i>p</i> &lt; 0.05), and significantly inhibited the TLR4/NF-κB/TGF-β signaling in mice liver. In conclusion, APs markedly ameliorated ALF, possibly by improving gut microbiota homeostasis, decreasing the translocation of bacterial endotoxins to the blood, and suppressing the TLR4/NF-κB/TGF-β signaling pathway, indicating its potential as lead compounds for functional foods and/or drugs against ALF.</p>","PeriodicalId":20092,"journal":{"name":"Plant Foods for Human Nutrition","volume":"3 1","pages":""},"PeriodicalIF":4.0,"publicationDate":"2024-09-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142265826","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
期刊
Plant Foods for Human Nutrition
全部 Acc. Chem. Res. ACS Applied Bio Materials ACS Appl. Electron. Mater. ACS Appl. Energy Mater. ACS Appl. Mater. Interfaces ACS Appl. Nano Mater. ACS Appl. Polym. Mater. ACS BIOMATER-SCI ENG ACS Catal. ACS Cent. Sci. ACS Chem. Biol. ACS Chemical Health & Safety ACS Chem. Neurosci. ACS Comb. Sci. ACS Earth Space Chem. ACS Energy Lett. ACS Infect. Dis. ACS Macro Lett. ACS Mater. Lett. ACS Med. Chem. Lett. ACS Nano ACS Omega ACS Photonics ACS Sens. ACS Sustainable Chem. Eng. ACS Synth. Biol. Anal. Chem. BIOCHEMISTRY-US Bioconjugate Chem. BIOMACROMOLECULES Chem. Res. Toxicol. Chem. Rev. Chem. Mater. CRYST GROWTH DES ENERG FUEL Environ. Sci. Technol. Environ. Sci. Technol. Lett. Eur. J. Inorg. Chem. IND ENG CHEM RES Inorg. Chem. J. Agric. Food. Chem. J. Chem. Eng. Data J. Chem. Educ. J. Chem. Inf. Model. J. Chem. Theory Comput. J. Med. Chem. J. Nat. Prod. J PROTEOME RES J. Am. Chem. Soc. LANGMUIR MACROMOLECULES Mol. Pharmaceutics Nano Lett. Org. Lett. ORG PROCESS RES DEV ORGANOMETALLICS J. Org. Chem. J. Phys. Chem. J. Phys. Chem. A J. Phys. Chem. B J. Phys. Chem. C J. Phys. Chem. Lett. Analyst Anal. Methods Biomater. Sci. Catal. Sci. Technol. Chem. Commun. Chem. Soc. Rev. CHEM EDUC RES PRACT CRYSTENGCOMM Dalton Trans. Energy Environ. Sci. ENVIRON SCI-NANO ENVIRON SCI-PROC IMP ENVIRON SCI-WAT RES Faraday Discuss. Food Funct. Green Chem. Inorg. Chem. Front. Integr. Biol. J. Anal. At. Spectrom. J. Mater. Chem. A J. Mater. Chem. B J. Mater. Chem. C Lab Chip Mater. Chem. Front. Mater. Horiz. MEDCHEMCOMM Metallomics Mol. Biosyst. Mol. Syst. Des. Eng. Nanoscale Nanoscale Horiz. Nat. Prod. Rep. New J. Chem. Org. Biomol. Chem. Org. Chem. Front. PHOTOCH PHOTOBIO SCI PCCP Polym. Chem.
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
0
微信
客服QQ
Book学术公众号 扫码关注我们
反馈
×
意见反馈
请填写您的意见或建议
请填写您的手机或邮箱
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
现在去查看 取消
×
提示
确定
Book学术官方微信
Book学术文献互助
Book学术文献互助群
群 号:481959085
Book学术
文献互助 智能选刊 最新文献 互助须知 联系我们:info@booksci.cn
Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。
Copyright © 2023 Book学术 All rights reserved.
ghs 京公网安备 11010802042870号 京ICP备2023020795号-1