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Comprehensive Screening and Characterization of α-glucosidase Inhibitory Components in the Edible Medicinal Plant Pholidota cantonensis Rolfe Using UPLC-Q-TOF-MS/MS Analysis and Molecular Docking. 利用UPLC-Q-TOF-MS/MS分析和分子对接技术全面筛选和表征食用药用植物Pholidota cantonensis Rolfe中的α-葡萄糖苷酶抑制成分
IF 3.1 2区 农林科学 Q2 CHEMISTRY, APPLIED Pub Date : 2024-09-01 Epub Date: 2024-08-09 DOI: 10.1007/s11130-024-01216-4
Meng Tian, Xuejian Chang, Xiqing Chen, Fengyao Qian, Xinyu Liu, Yedan Hu, Xin Lu, Jianbin Wang, Hailian Yuan, Qijun Dai, Liang Liu

Pholidota cantonensis Rolfe is an edible medicinal plant in the genus Pholidota of the family Orchidaceae. This plant is used to prepare medicated food in China and has been reported to possess anti-α-glucosidase activity. To date, little is known about the active substances responsible for the observed anti-α-glucosidase activity. In the present study, we aimed to screen and characterize the α-glucosidase inhibitory fraction of P. cantonensis using ultraperformance liquid chromatography-quadrupole time-of-flight mass spectrometry (UPLC-Q-TOF-MS/MS) analysis and molecular docking. As a result, the 50% ethanol fraction obtained from D101 macroporous adsorption resin column chromatography (D50 fraction) had the highest total phenol content (353.83 ± 6.06 mg GAE/g) and the most prominent α-glucosidase inhibitory activity (IC50 = 30.01 ± 7.30 µg/mL). Forty-five compounds were identified from the D50 fraction by using UPLC-Q-TOF-MS/MS analysis. Molecular docking results showed that six main constituents, namely, crepidatin, 2,7-dihydroxy-4-methoxyl-9,10-dihydrophenylene, 4,4',5,6-tetrahydroxystilbene, 4,7-dihydroxy-2-methoxyl-9,10-dihydrophenylene, (-)-lariciresinol, and thunalbene, in the D50 fraction occupied the catalytic sites of α-glucosidase through strong hydrophobic interactions, hydrogen bonding, and other patterns. The binding energies were between - 29.95 and - 11.41 kJ/mol, indicating good binding between the tested compounds and α-glucosidase. The active ingredients responsible for the α-glucosidase inhibitory activity may include phenanthrenes, stilbenes, dibenzyls, and lignans. The D50 fraction has potential value for developing innovative drugs for the prevention and treatment of diabetes mellitus (DM) and is worthy of in-depth research.

Pholidota cantonensis Rolfe 是兰科 Pholidota 属的一种可食用药用植物。据报道,这种植物具有抗α-葡萄糖苷酶活性。迄今为止,人们对其具有抗α-葡萄糖苷酶活性的活性物质知之甚少。在本研究中,我们旨在利用超高效液相色谱-四极杆飞行时间质谱(UPLC-Q-TOF-MS/MS)分析和分子对接技术筛选和表征坎顿金丝桃的α-葡萄糖苷酶抑制组分。结果,从 D101 大孔吸附树脂柱层析中得到的 50% 乙醇馏分(D50 馏分)总酚含量最高(353.83 ± 6.06 mg GAE/g),α-葡萄糖苷酶抑制活性最突出(IC50 = 30.01 ± 7.30 µg/mL)。通过 UPLC-Q-TOF-MS/MS 分析,从 D50 馏分中鉴定出 45 个化合物。分子对接结果显示,六种主要成分,即crepidatin、2,7-二羟基-4-甲氧基-9,10-二氢亚苯基、4,4',5,6-四羟基二苯乙烯、4,7-二羟基-2-甲氧基-9、D50馏分中的10-二氢亚苯基、(-)-落叶松脂醇和胭脂树烯通过强烈的疏水相互作用、氢键和其他模式占据了α-葡萄糖苷酶的催化位点。结合能介于 - 29.95 和 - 11.41 kJ/mol 之间,表明受试化合物与 α-葡萄糖苷酶的结合良好。具有α-葡萄糖苷酶抑制活性的活性成分可能包括菲、二苯乙烯类、二苄基和木脂素。D50 部分具有开发预防和治疗糖尿病(DM)创新药物的潜在价值,值得深入研究。
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引用次数: 0
Gastrointestinal Health Benefits of Sorghum Phenolics. 高粱酚类化合物对胃肠道健康的益处。
IF 3.1 2区 农林科学 Q2 CHEMISTRY, APPLIED Pub Date : 2024-08-30 DOI: 10.1007/s11130-024-01230-6
Ibtesam Sleem, Dmitriy Smolensky, Vermont Dia

Sorghum is considered a promising food security crop and remarkable rich source of bioactive components including phenolic acids, flavonoids, and tannins. Sorghum phenolics exhibited numerous protective effects against multiple chronic diseases. However, there is no review of the effects of sorghum phenolics on gastrointestinal (GI) health. Specifically, recent studies have highly suggested that sorghum phenolics can maintain gastrointestinal homeostasis and enhance microbial diversity and richness. Furthermore, sorghum phenolics showed GI anticancer effects in both in vitro and in vivo studies against colorectal and esophageal cancers. Treatment of GI related human cancer cell lines stimulated apoptosis and suppressed proliferation. Sorghum intake and extracts treatments reduced intestinal oxidative stress and inflammatory mediators in human and in vivo studies. In addition, understanding the role and mechanisms underlying gastrointestinal health benefits of sorghum phenolics is crucial to determine treatment strategies of different GI diseases.

高粱被认为是一种前景广阔的粮食安全作物,也是生物活性成分(包括酚酸、类黄酮和单宁酸)的显著丰富来源。高粱酚类物质对多种慢性疾病具有保护作用。然而,目前还没有关于高粱酚类物质对胃肠道(GI)健康影响的综述。具体而言,最近的研究高度表明,高粱酚类物质可以维持胃肠道的平衡,并提高微生物的多样性和丰富度。此外,高粱酚类物质在体外和体内研究中都显示出对大肠癌和食道癌的胃肠道抗癌作用。对与胃肠道相关的人类癌细胞株的处理可刺激细胞凋亡,抑制细胞增殖。在人体和体内研究中,高粱摄入量和提取物处理可减少肠道氧化应激和炎症介质。此外,了解高粱酚类物质对胃肠道健康有益的作用和机制,对于确定不同胃肠道疾病的治疗策略至关重要。
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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 3.1 2区 农林科学 Q2 CHEMISTRY, APPLIED Pub 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。
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引用次数: 0
Effect of Various Fruit Extracts on Angiotensin I-Converting Enzyme (ACE) and Kallikrein (KLK) Activities. 各种水果提取物对血管紧张素 I 转换酶 (ACE) 和 Kallikrein (KLK) 活性的影响。
IF 3.1 2区 农林科学 Q2 CHEMISTRY, APPLIED Pub Date : 2024-08-24 DOI: 10.1007/s11130-024-01223-5
Shuang Gu, Qiaojia Ling, Guifeng Bao, Lin Xie, Yongqing Shi, Xiangyang Wang

Hypertension is one of the main risk factors for cardiovascular disease and causes widespread morbidity and mortality worldwide. The aim of this work was to screen the fruit with high angiotensin I-converting enzyme (ACE) inhibitory activity and kallikrein (KLK) promotion activity by three different extraction methods from 22 kinds of fruits. Results showed that the aqueous extracts of fresh kiwifruit significantly inhibited ACE activity (47.71%), whereas the KLK activity was also inhibited (4.56%). This indicated that the substances inhibiting ACE activity existed in kiwifruit might be small molecular substances such as polyphenols. The nonpolar substance existed in the ethanol extracts of grape inhibited ACE activity significantly. The enzymatic hydrolysates of red grape significantly promoted KLK activity, whereas its ethanol extracts significantly inhibited KLK activity. This results suggested that the components that lower blood pressure and raise blood pressure are generally presented in the same fruit, the former are mostly water-soluble substances, while the latter are generally alcohol-soluble substances. If certain or individual components can be isolated from edible fruits, they may significantly affect blood pressure in humans.

高血压是心血管疾病的主要危险因素之一,在全球范围内造成广泛的发病率和死亡率。本研究旨在通过三种不同的提取方法,从 22 种水果中筛选出具有较高血管紧张素 I 转换酶(ACE)抑制活性和 Kallikrein(KLK)促进活性的水果。结果表明,新鲜猕猴桃的水提取物能显著抑制 ACE 活性(47.71%),而 KLK 活性也受到抑制(4.56%)。这表明猕猴桃中存在的抑制 ACE 活性的物质可能是多酚等小分子物质。葡萄乙醇提取物中的非极性物质对 ACE 活性有明显的抑制作用。红提的酶水解物对 KLK 活性有明显的促进作用,而其乙醇提取物则对 KLK 活性有明显的抑制作用。这一结果表明,降血压和升血压的成分一般存在于同一种水果中,前者多为水溶性物质,后者多为醇溶性物质。如果能从食用水果中分离出某些或个别成分,它们可能会对人体血压产生重大影响。
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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 3.1 2区 农林科学 Q2 CHEMISTRY, APPLIED Pub 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
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引用次数: 0
Blended Tea Ameliorates T2DM via Modulation of Gut Microflora. 混合茶通过调节肠道微生物菌群改善 T2DM。
IF 3.1 2区 农林科学 Q2 CHEMISTRY, APPLIED Pub Date : 2024-08-17 DOI: 10.1007/s11130-024-01222-6
Sui Liu, Xinyue Dai, Jinqi Zhao, Xuwen Zhang, Mingzhi Zhu, Kunbo Wang, Donghe Fu

Increasing evidences suggest that type 2 diabetes mellitus (T2DM) is closely related to gut microflora dysbiosis, which can be improved by dietary intervention. Four natural plant products, including Cyclocarya paliurus, Fu brick tea, Ampelopsis grossedentata, and Lithocarpus litseifolius, were blended to form a blended tea product for obtaining the better flavor. The blended tea was also expected to have excellent pharmacological activity. Therefore, the ameliorative effect of blended tea on T2DM and underlying mechanisms were studied in this study. The results showed that the blended tea extract effectively attenuated the symptoms of glucose and lipid metabolism-related disorders in T2DM mice fed by high-fat and high-sucrose diet. Furthermore, blended tea extract intervention significantly attenuated gut microbiota dysbiosis, the abundance of bacteria such as Bacteroidetes and Firmicutes, which aid in the hydrolysis and utilization of carbohydrates, significantly increased, while the abundance of pathogenic bacteria such as Proteobacteria significantly decreased. Certain core microorganisms involved in energy metabolism, including Ruminococcaceae_UCG-005, Butyricimonas, Roseburia, Oscillibacter, [Eubacterium]_nodatum_group, Muribaculaceae, Prevotellaceae UCG 001, were also found to be improved by blended tea extract. Collectively, our results demonstrated that the blended tea may ameliorate T2DM through modulation of gut microflora. The blended tea may serve as novel functional drink for the treatment of T2DM and dysbiosis of gut microbiota.

越来越多的证据表明,2型糖尿病(T2DM)与肠道微生物菌群失调密切相关,而肠道微生物菌群失调可以通过饮食干预得到改善。为了获得更好的风味,我们将四种天然植物产品,包括巴戟天、茯砖茶、毛蕊花和石蒜,混合制成混合茶产品。混合茶还被认为具有出色的药理活性。因此,本研究对混合茶对 T2DM 的改善作用及其机制进行了研究。结果表明,混合茶提取物能有效减轻以高脂肪和高蔗糖饮食喂养的 T2DM 小鼠的葡萄糖和脂质代谢相关紊乱症状。此外,混合茶提取物的干预还能显著减轻肠道微生物群失调,有助于碳水化合物水解和利用的类杆菌和固缩菌的数量显著增加,而致病菌如变形杆菌的数量则显著减少。某些参与能量代谢的核心微生物,包括Ruminococcaceae_UCG-005、Butyricimonas、Roseburia、Oscillibacter、[Eubacterium]_nodatum_group、Muribaculaceae、Prevotellaceae UCG 001,也在混合茶提取物的作用下得到改善。总之,我们的研究结果表明,混合茶可通过调节肠道微生物菌群改善 T2DM。混合茶可作为治疗 T2DM 和肠道微生物菌群失调的新型功能饮料。
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引用次数: 0
Multivariate Data Analysis Assisted Mining of Nutri-rich Genotypes from North Eastern Himalayan Germplasm Collection of Perilla (Perilla frutescens L.). 多变量数据分析辅助从东北喜马拉雅紫苏种质资源库中挖掘富含营养的基因型。
IF 3.1 2区 农林科学 Q2 CHEMISTRY, APPLIED Pub Date : 2024-08-17 DOI: 10.1007/s11130-024-01220-8
Simardeep Kaur, Samarth Godara, Naseeb Singh, Amit Kumar, Renu Pandey, Sneha Adhikari, Sandeep Jaiswal, Sanjeev Kumar Singh, Jai Chand Rana, Rakesh Bhardwaj, Binay Kumar Singh, Amritbir Riar

Understanding the nutritional diversity in Perilla (Perilla frutescens L.) is essential for selecting and developing superior varieties with enhanced nutritional profiles in the North Eastern Himalayan (NEH) region of India. In this study, we assessed the nutritional composition of 45 diverse perilla germplasm collected from five NEH states using standard protocols and advanced analytical techniques. Significant variability was observed in moisture (0.39-11.67%), ash (2.59-7.13%), oil (28.65-74.20%), protein (11.05-23.15%), total soluble sugars (0.34-3.67%), starch (0.01-0.55%), phenols (0.03-0.87%), ferric reducing antioxidant power (0.45-1.36%), palmitic acid (7.06-10.75%), stearic acid (1.96-2.29%), oleic acid (8.11-13.31%), linoleic acid (15.18-22.74%), and linolenic acid (55.47-67.07%). Similarly, significant variability in mineral content (ppm) was also observed for aluminium, calcium, cobalt, chromium, copper, iron, potassium, magnesium, manganese, molybdenum, sodium, nickel, phosphorus, and zinc. Multivariate analyses, including hierarchical clustering analysis (HCA) and principal component analysis (PCA), revealed the enriched nutritional diversity within the germplasm. Correlation analysis indicated significant positive and negative relationships between nutritional parameters, indicating potential biochemical and metabolic interactions present in the perilla seeds. TOPSIS-based ranking identified promising genotypes for functional foods, pharmaceuticals, and nutritional applications. This study provides a first in-depth report of the nutritional composition and diversity of perilla germplasm in the NEH region, thus aiding in the identification of superior varieties for food and nutritional diversification and security.

了解紫苏(Perilla frutescens L.)的营养多样性对于在印度东北喜马拉雅(NEH)地区选择和开发营养价值更高的优良品种至关重要。在这项研究中,我们采用标准方案和先进的分析技术评估了从东北喜马拉雅五个邦收集的 45 种不同紫苏种质的营养成分。87%)、铁还原抗氧化能力(0.45-1.36%)、棕榈酸(7.06-10.75%)、硬脂酸(1.96-2.29%)、油酸(8.11-13.31%)、亚油酸(15.18-22.74%)和亚麻酸(55.47-67.07%)。同样,铝、钙、钴、铬、铜、铁、钾、镁、锰、钼、钠、镍、磷和锌的矿物质含量(ppm)也存在明显差异。多变量分析,包括层次聚类分析(HCA)和主成分分析(PCA),揭示了种质内部丰富的营养多样性。相关性分析表明,营养参数之间存在明显的正相关和负相关关系,这表明紫苏种子中存在潜在的生化和代谢相互作用。基于 TOPSIS 的排序确定了有希望用于功能食品、药品和营养应用的基因型。这项研究首次深入报告了东北高原地区紫苏种质的营养成分和多样性,从而有助于鉴定优良品种,促进食品和营养多样化与安全。
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引用次数: 0
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 3.1 2区 农林科学 Q2 CHEMISTRY, APPLIED Pub 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。
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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 3.1 2区 农林科学 Q2 CHEMISTRY, APPLIED Pub 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。
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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 3.1 2区 农林科学 Q2 CHEMISTRY, APPLIED Pub 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。
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Plant Foods for Human Nutrition
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