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Blend of Baru (Dipteryx alata Vog.) By-Products as Nutritive and Healthy Food Ingredients: Chemical Composition, Functional Properties and Application in Plant-Based Burger. 作为营养健康食品配料的巴鲁(Dipteryx alata Vog.)副产品混合物:化学成分、功能特性及在植物性汉堡中的应用。
IF 3.1 2区 农林科学 Q2 CHEMISTRY, APPLIED Pub Date : 2024-09-01 Epub Date: 2024-05-25 DOI: 10.1007/s11130-024-01185-8
Daniela Canuto Fernandes, Geovana Ferreira Dos Santos, Mariana Oliveira Borges, Tiago Dias, Maria Margareth Veloso Naves

The chemical composition, antioxidant capacity and functional properties of mixtures of baru by-products, named baru food ingredients (BFI), were investigated and applied in a plant-based burger formulation. BFI were prepared from wasted baru by-products - partially defatted baru nut cake and baru pulp plus peel. A plant-based burger was developed and its chemical composition, antioxidant capacity, cooking and texture parameters were determined. BFI1 (50% partially defatted baru nut cake + 50% baru pulp plus peel) had the highest content of carbohydrate (31.9%), and dietary fibre (28.3%). BFI2 (75% partially defatted baru nut cake + 25% baru pulp plus peel) and BFI3 (90% partially defatted baru nut cake + 10% baru pulp plus peel) showed high concentration of protein and dietary fibre, and BFI3 had the highest protein content (29.5%). All BFI showed high concentration of total phenolics (402-443 mg GAE/100 g). Replacing textured pea protein of control burger (PPB) with 35% of BFI3 in the formulation of baru protein burger (BPB) resulted in a low-fat product (2.9%), with protein content (19.2%) comparable to the PPB (15.9%) and the commercial burger (mixed plant proteins - 16.3%). The BPB also showed a higher concentration of dietary fibre (4.9%) and phenolic compounds (128 mg GAE/100 g) than the control burger. BPB's cooking yield was the highest among the tested burgers. BPB had a softer texture when compared to other burgers. Baru food ingredients can be used as nutritive ingredients of health-promoting foods, especially in plant-based products, such as burger and meat analogues, or in hybrid meat products. BPB showed a healthy and nutritious profile.

研究了巴鲁副产品混合物(名为巴鲁食品配料(BFI))的化学成分、抗氧化能力和功能特性,并将其应用于植物汉堡配方中。BFI 由废弃的巴鲁副产品制备而成--部分脱脂巴鲁坚果饼和巴鲁果肉加果皮。开发了一种植物汉堡,并测定了其化学成分、抗氧化能力、烹饪和口感参数。BFI1(50%部分脱脂巴鲁坚果饼+50%巴鲁果肉加果皮)的碳水化合物(31.9%)和膳食纤维(28.3%)含量最高。BFI2(75% 部分脱脂巴鲁坚果饼 + 25% 巴鲁果肉加果皮)和 BFI3(90% 部分脱脂巴鲁坚果饼 + 10% 巴鲁果肉加果皮)显示蛋白质和膳食纤维含量较高,其中 BFI3 的蛋白质含量最高(29.5%)。所有 BFI 都显示出较高的总酚浓度(402-443 毫克 GAE/100克)。在巴鲁蛋白汉堡(BPB)的配方中,用 35% 的 BFI3 取代对照汉堡(PPB)中的纹理豌豆蛋白,可获得低脂肪产品(2.9%),蛋白质含量(19.2%)与 PPB(15.9%)和商业汉堡(混合植物蛋白 - 16.3%)相当。BPB 的膳食纤维含量(4.9%)和酚类化合物含量(128 毫克 GAE/100 克)也高于对照汉堡。在测试的汉堡中,BPB 的烹饪产量最高。与其他汉堡相比,BPB 的口感更软。巴鲁食品配料可用作促进健康食品的营养配料,特别是在植物性产品(如汉堡和肉类类似物)或混合肉类产品中。BPB 具有健康和营养的特点。
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引用次数: 0
Mexican Coccoloba uvifera L. Leaf and Fruit Extracts: Identification of Pentacyclic Triterpenes and Volatile Profile by GC-MS. 墨西哥 Coccoloba uvifera L. 叶和果提取物:利用 GC-MS 鉴定五环三萜类化合物和挥发性成分。
IF 3.1 2区 农林科学 Q2 CHEMISTRY, APPLIED Pub Date : 2024-09-01 Epub Date: 2024-05-25 DOI: 10.1007/s11130-024-01186-7
Montserrat Calderón-Santoyo, Carolina Calderón-Chiu, Frida Zoé Ragazzo-Calderón, Julio César Barros-Castillo, Juan Arturo Ragazzo-Sánchez

Mexican Coccoloba uvifera fruit contains polyphenols, flavonoids, and anthocyanins, while in the leaves, lupeol, α- and β-amyrin have been previously identified by HPLC. However, the low resolution by HPLC of pentacyclic triterpenes (PTs) is a limitation. Moreover, the volatile profile of C. uvifera fruit is still unknown. Therefore, this study aimed to identify PTs in C. uvifera leaf and fruit extracts by CG-MS analysis and to determine the volatile profile of C. uvifera pulp by headspace solid-phase microextraction. The results showed trimethylsilylated compounds of standards lupeol, α- and β-amyrin, indicating that the silylation reaction was suitable. These trimethylsilylated compounds were identified in leaf and fruit extracts. The fruit volatile profile revealed the presence of 278 esters, 20 terpenes, 9 aldehydes, 5 alcohols, and 4 ketones. The fruit showed a high content of esters and terpenes. Due to their flavour properties, esters are essential for the food, cosmetics, and pharmaceutics industries. Moreover, terpenes in the fruit, such as menthone, β-elemene, junipene, and β-caryophyllene have the potential as anticancer and phytopathogen agents. The results indicated that GC-MS is an alternative to HPLC approaches for identifying PTs. Besides, identifying volatile compounds in the fruit will increase the value of this plant and expand its application. Identifying PTs and volatile compounds in Mexican C. uvifera leads to a better understanding of the potential benefits of this plant. This would increase the consumption of Mexican C. uvifera fresh or as functional ingredients in nutraceutical or pharmaceutical products.

墨西哥可可豆果实中含有多酚、类黄酮和花青素,而叶片中的羽扇豆醇、α- 和 β-amyrin已被 HPLC 鉴定。然而,高效液相色谱法对五环三萜类化合物(PTs)的分辨率较低,这是一个局限。此外,C. uvifera 果实的挥发性特征仍然未知。因此,本研究旨在通过 CG-MS 分析鉴定 C. uvifera 叶和果提取物中的 PTs,并通过顶空固相微萃取确定 C. uvifera 果肉的挥发性特征。结果显示,标准羽扇豆醇、α- 和 β-amyrin的三甲基硅烷化化合物表明硅烷化反应是合适的。这些三甲基硅烷基化化合物在叶片和果实提取物中得到了鉴定。果实挥发性特征显示存在 278 种酯、20 种萜烯、9 种醛、5 种醇和 4 种酮。果实中的酯类和萜烯含量较高。由于具有调味特性,酯类是食品、化妆品和制药业的必需品。此外,果实中的萜烯,如薄荷酮、β-榄香烯、杜松烯和β-石竹烯,具有抗癌和植物病原体制剂的潜力。研究结果表明,气相色谱-质谱法可替代高效液相色谱法鉴定 PTs。此外,鉴定果实中的挥发性化合物将提高这种植物的价值并扩大其应用范围。鉴定墨西哥枸橘中的 PTs 和挥发性化合物有助于更好地了解这种植物的潜在益处。这将增加墨西哥枸橘的新鲜消费量,或作为营养保健品或药品中的功能成分。
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引用次数: 0
In-Vitro Cytotoxic, Hypoglycaemic, and Inhibitory α-Amylase and α-Glucosidase Potential of Flour of Improved Hull-Less and Hulled Barley Varieties. 改良无壳和有壳大麦品种面粉的体外细胞毒性、低血糖和抑制α-淀粉酶和α-葡萄糖苷酶的潜力
IF 3.1 2区 农林科学 Q2 CHEMISTRY, APPLIED Pub Date : 2024-09-01 Epub Date: 2024-05-25 DOI: 10.1007/s11130-024-01178-7
Sarita, Deepika, Anita Kumari, Surender Singh
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引用次数: 0
Identification and Molecular Mechanism of Anti-inflammatory Peptides Isolated from Jack Bean Protein Hydrolysates: in vitro Studies with Human Intestinal Caco-2BBe Cells. 从积豆蛋白水解物中分离出的抗炎肽的鉴定和分子机制:人肠道 Caco-2BBe 细胞体外研究。
IF 3.1 2区 农林科学 Q2 CHEMISTRY, APPLIED Pub Date : 2024-09-01 Epub Date: 2024-06-28 DOI: 10.1007/s11130-024-01201-x
Bambang Dwi Wijatniko, Yoshinari Yamamoto, Makoto Hirayama, Takuya Suzuki

Jack bean (JB), Canavalia ensiformis (L.) DC, is a commonly cultivated legume in Indonesia. It is rich in protein, which can be hydrolyzed, making it potentially a good source of bioactive peptides. Intestinal inflammation is associated with several diseases, and the production of interleukin-8 (IL-8) in intestinal epithelial cells induced by tumor necrosis factor (TNF)-α has an important role in inflammatory reaction. The present study investigated the anti-inflammatory effects of peptides generated from enzymatic hydrolysis of JB protein on human intestinal Caco-2BBe cells. Additionally, in silico approaches were used to identify potential bioactive peptides. JB protein hydrolysate (JBPH) prepared using pepsin and pancreatin reduced the IL-8 expression at protein and mRNA levels in Caco-2BBe cells stimulated with TNF-α. Immunoblot analysis showed that the JBPH reduced the TNF-α-induced phosphorylation of c-Jun-NH(2)-terminal kinase, nuclear factor kappa B (NF-κB), and p38 proteins. Anti-inflammatory activity was observed in the 30% acetonitrile fraction of JBPH separated on a Sep-Pak C18 column. An ultrafiltration method revealed that relatively small peptides (< 3 kDa) had a potent inhibitory effect on the IL-8 production. Purification of the peptides by reversed-phase and anion-exchange high performance chromatography produced three peptide fractions with anti-inflammatory activities. A combination of mass spectrometry analysis and in silico approaches identified the potential anti-inflammatory peptides. Peptides derived from JB protein reduces the TNF-α-induced inflammatory response in Caco-2BBe cells via NF-κB and mitogen-activated protein kinase signaling pathways. Our results may lead to a novel therapeutic approach to promote intestinal health.

蚕豆(JB),Canavalia ensiformis (L.) DC,是印度尼西亚常见的一种豆科植物。它含有丰富的蛋白质,可以水解,因此可能是生物活性肽的良好来源。肠道炎症与多种疾病相关,而肿瘤坏死因子(TNF)-α诱导的肠道上皮细胞产生的白细胞介素-8(IL-8)在炎症反应中起着重要作用。本研究探讨了酶水解 JB 蛋白生成的多肽对人肠道 Caco-2BBe 细胞的抗炎作用。此外,本研究还采用了硅学方法来识别潜在的生物活性肽。使用胃蛋白酶和胰蛋白酶制备的 JB 蛋白水解物(JBPH)可降低 TNF-α 刺激下 Caco-2BBe 细胞中 IL-8 在蛋白和 mRNA 水平上的表达。免疫印迹分析表明,JBPH 降低了 TNF-α 诱导的 c-Jun-NH(2)-末端激酶、核因子卡巴 B(NF-κB)和 p38 蛋白的磷酸化。通过 Sep-Pak C18 色谱柱分离 JBPH 的 30% 乙腈馏分,观察到了抗炎活性。超滤方法显示,相对较小的肽段 (
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引用次数: 0
Nutritional Value, Phytochemical Composition and Biological Activities of Lycium barbarum L. fruits from Serbia. 塞尔维亚枸杞果实的营养价值、植物化学成分和生物活性。
IF 3.1 2区 农林科学 Q2 CHEMISTRY, APPLIED Pub Date : 2024-09-01 Epub Date: 2024-07-03 DOI: 10.1007/s11130-024-01208-4
Tijana Ilić, Ivana Đuričić, Igor Kodranov, Ljuboš Ušjak, Stefan Kolašinac, Milan Milenković, Mirjana Marčetić, Dragana D Božić, Bojana B Vidović

Cultivation of goji berries (GB), fruits of Lycium barbarum L. (Solanaceae), is expanding worldwide, including in Europe. In this study, a comparative analysis of the nutritional value, chemical composition and in vitro biological activities of GB from different locations in Serbia was performed. Proximate compositions were evaluated according to standard methods. Minerals were assessed by inductively coupled plasma techniques, while fatty acids, sterols, and phenolic profiles were analyzed by gas- and liquid chromatography-based techniques coupled with flame-ionization, mass spectrometry, or diode array detection. The total content of phenolics, flavonoids, carotenoids, and polysaccharides was assessed using spectrophotometric methods. Methanol extracts from GB were examined for their antioxidant, enzyme inhibitory (α-amylase, α-glucosidase, acetylcholinesterase and tyrosinase) and antibacterial activities. Despite significant variations among samples from different locations, the results confirmed that GB are a valuable source of dietary fiber and protein and are characterized by favorable fatty acid profiles. Phytochemical analysis revealed that β-sitosterol, Δ5-avenasterol, and 24-methyldesmosterol are the predominant sterols and caffeic acid, gallic acid, quercetin and rutin are the main phenols. All GB samples showed both antioxidant and mild antimicrobial activity. A dose-dependent anti-enzymatic activity (IC50 ranging 1.68-6.88 mg/mL) was demonstrated. The results support further promotion of GB cultivation in Serbia and further investigations on their potential applications in various industries.

枸杞是茄科植物枸杞(Lycium barbarum L.)的果实,枸杞的种植在全球范围内不断扩大,欧洲也不例外。本研究对塞尔维亚不同地区枸杞的营养价值、化学成分和体外生物活性进行了比较分析。根据标准方法对近似成分进行了评估。矿物质通过电感耦合等离子体技术进行评估,脂肪酸、甾醇和酚类物质则通过气相和液相色谱法结合火焰离子化法、质谱法或二极管阵列检测法进行分析。酚类、类黄酮、类胡萝卜素和多糖的总含量采用分光光度法进行评估。对 GB 的甲醇提取物进行了抗氧化、酶抑制(α-淀粉酶、α-葡萄糖苷酶、乙酰胆碱酯酶和酪氨酸酶)和抗菌活性检测。尽管不同地区的样本之间存在很大差异,但研究结果证实,GB 是膳食纤维和蛋白质的重要来源,并具有良好的脂肪酸特征。植物化学分析显示,β-谷甾醇、Δ5-芒柄甾醇和 24-甲基去甾醇是主要的甾醇,咖啡酸、没食子酸、槲皮素和芦丁是主要的酚类。所有国标样品都具有抗氧化和温和的抗菌活性。抗酶活性呈剂量依赖性(IC50 为 1.68-6.88 mg/mL)。这些结果支持在塞尔维亚进一步推广 GB 栽培,并进一步研究其在各行业中的潜在应用。
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引用次数: 0
Comprehensive Identification of Costus pictus Rhizome Extract as a Potent Plant Food: Unveiling Anti-Diabetic, Antimicrobial, Anticancer, and Anti-Inflammatory Properties. 全面鉴定作为一种强效植物食品的象拔蚌根茎提取物:揭示抗糖尿病、抗菌、抗癌和抗炎特性
IF 3.1 2区 农林科学 Q2 CHEMISTRY, APPLIED Pub Date : 2024-09-01 Epub Date: 2024-06-15 DOI: 10.1007/s11130-024-01200-y
Selvakumarasamy Saranya, Rengaraju Balakrishnaraja, Snehal Mahesh Jadhav

Plant-derived foods are esteemed as natural preventives due to the constraints of contemporary pharmaceuticals, intensifying scrutiny of traditional medicinal flora. This study marked the first extensive evaluation of the anti-diabetic, anticancer, and anti-inflammatory effects of Costus pictus rhizomes, expanding beyond its well-known anti-diabetic properties in leaves. Hot air-dried C. pictus rhizomes underwent ultrasound-assisted extraction to produce the rhizome extract. Anti-diabetic effects were determined through enzymatic inhibition studies targeting "α-amylase and α-glucosidase," crucial enzymes in glucose regulation, revealing potent inhibitory effects with IC50 values of 266.591 and 324.938 µg/ml, respectively. The ubiquity of breast cancer and constrained therapeutic alternatives for triple negative breast cancer led to the utilization of the "MDA-MB 231 cell line" for the study. The rhizome extracts demonstrated cytotoxicity at an IC50 concentration of 770 µg/ml, with a pronounced decline in the "reactive oxygen species (ROS)" and "mitochondrial membrane potential (MMP)." They also regulated the cell cycle arrest at the G2/M phase and positively induced apoptosis, thus making it a potent anticancer candidate. Anti-inflammatory effects were assessed using "RAW 264.7 macrophage cell line" and exhibited dose-dependent reduction with IC50 of 495.074 µg/ml, declining nitric oxide (NO) levels. Antimicrobial studies provided insights into its effectiveness against pathogens. This pivotal understanding laid groundwork for advancing C. pictus rhizome extract as a potential ingredient in pharmaceuticals or functional foods, leading to favorable health outcomes.

由于现代药物的限制,植物提取的食物被推崇为天然预防药物,从而加强了对传统药用植物群的研究。本研究首次对象拔蚌根茎的抗糖尿病、抗癌和抗炎作用进行了广泛评估,并超越了其叶片众所周知的抗糖尿病特性。热风干燥的象拔蚌根茎经过超声波辅助萃取,得到根茎提取物。通过针对 "α-淀粉酶和α-葡萄糖苷酶"(葡萄糖调节的关键酶)的酶抑制研究确定了其抗糖尿病作用,结果显示其抑制作用很强,IC50 值分别为 266.591 和 324.938 µg/ml。由于乳腺癌无处不在,且三阴性乳腺癌的治疗方法有限,因此研究采用了 "MDA-MB 231 细胞系"。根茎萃取物的细胞毒性IC50浓度为770微克/毫升,"活性氧(ROS)"和 "线粒体膜电位(MMP)"明显下降。它们还能调节细胞周期在 G2/M 阶段的停滞,并积极诱导细胞凋亡,从而使其成为一种有效的抗癌候选物质。使用 "RAW 264.7 巨噬细胞系 "对其抗炎作用进行了评估,结果表明,它的抗炎作用呈剂量依赖性降低,IC50 为 495.074 µg/ml,一氧化氮(NO)水平下降。抗菌研究深入揭示了它对病原体的有效性。这一关键性认识为将象拔蚌根茎提取物作为药物或功能性食品的潜在成分奠定了基础,从而带来良好的健康效果。
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引用次数: 0
Probiotic Bacteria Survival and Shelf Life of High Fibre Plant Snack - Model Study. 高纤维植物零食中益生菌的存活率和保质期 - 模型研究
IF 3.1 2区 农林科学 Q2 CHEMISTRY, APPLIED Pub Date : 2024-09-01 Epub Date: 2024-05-27 DOI: 10.1007/s11130-024-01196-5
Marcin Kruk, Piotr Lalowski, Monika Hoffmann, Monika Trząskowska, Danuta Jaworska

The study aimed to develop plant-based model snacks that are high in fibre, contain probiotic bacteria and are convenient for long-term storage. The research focused on selecting a suitable form of probiotic bacteria (active biomass, microencapsulated, freeze-dried), inoculation method (in the base mass or in the filling of a snack) and appropriate storage conditions (4°Cor 20 °C). The potential synbiotic properties were evaluated. The microencapsulated bacteria had the highest survival rate at 4 °C, while the freeze-dried bacteria showed better survival rates at 20 °C. Probiotics had a higher survival rate when enclosed inside snacks with a low water activity (aw = 0.27) peanut butter filling than in snacks without filling (aw = 0.53). Enclosing the probiotics in a low aw filling ensures their survival at ambient temperature for 5 months at a count higher than 6 log CFU/g. The snacks exhibited high antioxidant capacity (average 300 mg ascorbic acid equivalent/100 g), polyphenol content (average 357 mg gallic acid equivalent/100 g) and high fibre content (average 10.2 g/100 g). The sensory analysis showed a high overall quality of the snacks (average 7.1/10 of the conventional units). Furthermore, after six months of storage, significant changes were observed in the antioxidant properties, polyphenol content and texture of the snacks, while their sensory quality remained unchanged. Moreover, a potential synbiotic effect was observed. The method used to assess bacterial growth indicated significantly higher values in the model snacks compared to a control sample. Therefore, this study has effectively addressed the gap in knowledge regarding the survival of probiotics in snacks of this nature.

该研究旨在开发高纤维、含益生菌且便于长期储存的植物性模型零食。研究重点是选择合适的益生菌形式(活性生物质、微胶囊、冻干)、接种方法(接种在基质中或接种在点心馅料中)和适当的储存条件(4°C 或 20°C)。对潜在的益生特性进行了评估。微胶囊细菌在 4 °C 下的存活率最高,而冻干细菌在 20 °C 下的存活率更高。将益生菌包裹在低水活性(aw = 0.27)花生酱馅料的零食中,比包裹在无馅料(aw = 0.53)零食中的益生菌存活率更高。将益生菌包裹在低水活度馅料中可确保其在环境温度下存活 5 个月,存活率高于 6 log CFU/g。小吃具有较高的抗氧化能力(平均 300 毫克抗坏血酸当量/100 克)、多酚含量(平均 357 毫克没食子酸当量/100 克)和高纤维含量(平均 10.2 克/100 克)。感官分析表明,小吃的整体质量较高(平均为常规单位的 7.1/10)。此外,经过 6 个月的储存,零食的抗氧化特性、多酚含量和口感发生了显著变化,而感官质量保持不变。此外,还观察到了潜在的合生素效应。用于评估细菌生长的方法表明,与对照样本相比,模型零食中的细菌生长值明显较高。因此,这项研究有效地填补了有关益生菌在这类零食中存活的知识空白。
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引用次数: 0
Fruit Extract and Phenolic Compounds of Phyllanthus emblica Fruits as Bioactivity Enhancer of Chloramphenicol Against Bacterial Species. 作为氯霉素抗菌生物活性增强剂的大叶黄杨果实提取物和酚类化合物
IF 3.1 2区 农林科学 Q2 CHEMISTRY, APPLIED Pub Date : 2024-09-01 Epub Date: 2024-07-01 DOI: 10.1007/s11130-024-01206-6
Rakshandha Saini, Vikas Kumar, Anuradha Sourirajan, Kamal Dev

Phyllanthus emblica L. (syn. Emblica officinalis) fruits have been traditionally exploited to enhance the immune system and provide protection against bacterial and fungal diseases. The present study aimed to evaluate the synergistic interactions between chloramphenicol and several phenolic compounds found in P. emblica fruits against bacterial strains. The combination of P. emblica fruit extracts and its phenolic compounds demonstrated synergistic antibacterial activity when used in conjunction with chloramphenicol against both Gram-positive and Gram-negative bacteria. The combination of MICGA with ½MICChl exhibited a significant increase in bioactivity, with a 333.33-fold enhancement against B. subtilis. Similarly, the combination of MICGA with 2MICChl displayed a bioactivity enhancement of 16.02 folds against S. aureus. The co-administration of ½MICQ and ½MICChl resulted in a significant 35.71-fold increase in bioactivity against P. aeruginosa. Similarly, the combination of MIC GA and ½MICChl exhibited a remarkable 166.66-fold enhancement in bioactivity against E. coli. The combinations of 2MICFPE and ½MICChloramphenicol, as well as ½MICGA and ½MICChl demonstrated the highest bioactivity enhancement of 17.85 folds for K. pneumoniae. This study claimed that the fruit extracts of P. emblica and its phenolic compounds could be utilized to augment the effectiveness of conventional antibiotics, which have acquired resistance to bacterial infections.

传统上,人们利用大叶女贞(Emblica officinalis的同义词)的果实来增强免疫系统,抵御细菌和真菌疾病。本研究旨在评估氯霉素与从白皮冬青果实中发现的几种酚类化合物对细菌菌株的协同作用。将白皮松果实提取物及其酚类化合物与氯霉素结合使用,对革兰氏阳性菌和革兰氏阴性菌均具有协同抗菌活性。将 MICGA 与 ½MICChl 结合使用可显著提高生物活性,对枯草杆菌的活性提高了 333.33 倍。同样,MICGA 与 2MICChl 的组合对金黄色葡萄球菌的生物活性增强了 16.02 倍。同时使用 ½MICQ 和 ½MICChl 对铜绿假单胞菌的生物活性显著提高了 35.71 倍。同样,MIC GA 和 ½MICChl 的组合对大肠杆菌的生物活性显著提高了 166.66 倍。2MICFPE 和 ½MICChloramphenicol 以及 ½MICGA 和 ½MICChl 的组合对肺炎双球菌的生物活性增强了 17.85 倍。这项研究表明,可以利用大蒜的果实提取物及其酚类化合物来增强传统抗生素的效力,因为传统抗生素对细菌感染具有抗药性。
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引用次数: 0
Selected Mesoamerican Crops - Anti-Obesity Potential and Health Promotion. A Review. 部分中美洲作物--抗肥胖潜力与健康促进。综述。
IF 3.1 2区 农林科学 Q2 CHEMISTRY, APPLIED Pub Date : 2024-09-01 Epub Date: 2024-08-06 DOI: 10.1007/s11130-024-01211-9
Talía Hernández-Pérez, Octavio Paredes-López

Mesoamerica is the center of origin of a great number of food crops that nowadays are part of a healthy diet. Pre-Columbian civilizations utilized more than 90% of these foods as ingredient or in main dishes, as well as for remedies and religious ceremonies. Since several years ago, Mesoamerican foods have been recognized by their outstanding concentration of bioactive compounds, including, phenolic compounds, pigments, essential fatty acids, amino acids, peptides, carbohydrates and vitamins, which provide a great number of health benefits. As a result of their unique composition, these ancient crops have several positive effects, such as hypoglycemic, antioxidant, anti-obesity, anti-inflammatory, anti-ageing, neuroprotective, anti-diarrheal, and anti-hypercholesterolemic capacity. Hence, this review is focused mainly in the anti-obesity and antioxidant potential of some of the most cultivated, harvested, as well as commercialized and consumed, food crops native of Mesoamerica, like, nopal and its fruit (Opuntia ficus indica spp.), chia (Salvia hispanica L.), pumpkin (Cucurbita spp.) and cacao (Theobroma cacao).

中美洲是大量粮食作物的原产地,这些作物如今已成为健康饮食的一部分。前哥伦布文明将这些食物中的 90% 以上用作配料或主菜,也用于治疗和宗教仪式。早在几年前,中美洲食品就因其富含生物活性化合物而得到认可,这些化合物包括酚类化合物、色素、必需脂肪酸、氨基酸、肽、碳水化合物和维生素等,对健康大有裨益。由于其独特的成分,这些古老作物具有多种积极作用,如降血糖、抗氧化、抗肥胖、抗炎、抗衰老、神经保护、止泻和降胆固醇。因此,本综述主要关注中美洲原产的一些最常种植、收获、商业化和消费的粮食作物的抗肥胖和抗氧化潜力,如罂粟及其果实(Opuntia ficus indica spp.)、奇亚籽(Salvia hispanica L.)、南瓜(Cucurbita spp.)和可可(Theobroma cacao)。
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引用次数: 0
Jerusalem Artichoke Tuber Processing: Influence of Pre-Treatment Methods, Lactic Acid, and Propionic Acid Bacteria Strains on Functional Fermented Beverage Production. 耶路撒冷洋蓟块茎加工:预处理方法、乳酸和丙酸菌株对功能性发酵饮料生产的影响。
IF 3.1 2区 农林科学 Q2 CHEMISTRY, APPLIED Pub Date : 2024-09-01 Epub Date: 2024-06-22 DOI: 10.1007/s11130-024-01195-6
Kamil R Bayazitov, Maksim S Ivanov, Robert K Gelazov, Subhrajit Barua, Filipp V Lavrentev, Mariia А Antsyperova, Aleksei А Fedorov, Natalia V Iakovchenko

Fermented plant-based products are rapidly gaining popularity. Jerusalem artichoke is a medicinal plant that can be used to make fermented beverages. Samples were subjected to pretreatment (ultrasound at 35 kHz for 2, 4, and 6 min, freezing at -80 °C and -17 °C) while an untreated sample was used as control. It was shown that all types of pretreatments did not lead to an increase in protein, solids, polyphenols, and carbohydrates compared to the control sample. The greatest decrease in the values of these indicators occurs when pre-freezing tubers are used for Jerusalem artichoke dispersion production. It was also found that samples frozen at -80 °C had a significantly higher concentration of Ca, Si, Mg, and P whereas untreated samples frozen at -17 °C had more Al, K, Cu, Sr, and Cr. The processing method can affect the sensory descriptors of Jerusalem artichoke tuber dispersions to different extents, but the preference was for the control sample without pre-treatment. The fermentation of Jerusalem artichoke tuber dispersions demonstrated that S. thermophilus induced the most rapid fermentation (pH 4.75 in 5 h). The highest antioxidant activity after fermentation (55.39% FRSA) was shown for L. acidophilus H9, while the highest % FRSA value during the storage period was for L. bulgaricus (67.5%) on day 5 after fermentation. The highest viability among all selected microorganisms was detected for L. bulgaricus, L. acidophilus AT-41, and B. coagulans MTCC 5856 with the increase in biomass content by 2.3, 2.27, and 2.12 log10CFU/ml after fermentation. According to the results of sensory evaluation using hybrid hedonic scale the best results were shown for samples fermented with L. bulgaricus.

以植物为原料的发酵产品正在迅速普及。耶路撒冷蓟是一种药用植物,可用于制作发酵饮料。对样品进行预处理(35 kHz 超声波 2、4 和 6 分钟,-80 °C 和 -17 °C冷冻),同时使用未经处理的样品作为对照。结果表明,与对照样品相比,所有类型的预处理都不会导致蛋白质、固形物、多酚和碳水化合物的增加。在耶路撒冷洋蓟分散液生产中使用预冷块茎时,这些指标值的下降幅度最大。研究还发现,在-80 °C下冷冻的样品中,钙、硅、镁和磷的含量明显较高,而在-17 °C下冷冻的未处理样品中,铝、钾、铜、锶和铬的含量较高。加工方法会在不同程度上影响耶路撒冷朝鲜蓟块茎分散体的感官描述指标,但人们更倾向于未经预处理的对照样本。耶路撒冷朝鲜蓟块茎分散液的发酵结果表明,嗜热菌的发酵速度最快(5 小时内 pH 值为 4.75)。嗜酸乳杆菌 H9 在发酵后的抗氧化活性最高(55.39% FRSA),而保加利亚乳杆菌在发酵后第 5 天的 FRSA 值最高(67.5%)。在所有选定的微生物中,保加利亚乳杆菌、嗜酸乳杆菌 AT-41 和凝结芽孢杆菌 MTCC 5856 的活力最高,发酵后生物量含量分别增加了 2.3、2.27 和 2.12 log10CFU/ml。使用混合享乐量表进行感官评估的结果显示,使用保加利亚乳杆菌发酵的样品效果最佳。
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引用次数: 0
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Plant Foods for Human Nutrition
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