Article
Biochemistry & Molecular Biology
Ting Xia, Xiao Qiang, Beibei Geng, Xiaodong Zhang, Yiming Wang, Shaopeng Li, Yuan Meng, Yu Zheng, Min Wang
Summary: Wolfberry fruit vinegar has a high antioxidant capability and is beneficial to human health. The fermentation process leads to decreased sugar content, increased acid content, and increased levels of amino acids, phenolics, and flavonoids, resulting in enhanced antioxidant activity.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2022)
Article
Biotechnology & Applied Microbiology
Xuexia Liu, Rui Zheng, Yasmina Radani, Han Gao, Sijun Yue, Wenqiang Fan, Jianning Tang, Jing Shi, Jinzhong Zhu
Summary: This study compared the transcriptomes of different wolfberry species and found differences in the content of bioactive ingredients. Several differentially expressed genes related to the metabolism of bioactive ingredients were identified, providing a theoretical basis for the study of key genes involved in the metabolism of bioactive ingredients in wolfberry.
Article
Food Science & Technology
Elif Yildiz
Summary: Vinegar has been recognized as a traditional remedy and has gained increasing attention for its bioactive potential and health properties. This study evaluated vinegars made from red fruits and found them to have higher content of organic acids and phenolic compounds compared to apple and grape vinegars. Raspberry, guelder-rose, and pomegranate vinegars showed superior bioactive content and potential.
Article
Plant Sciences
Youness El Abdali, Hamza Saghrouchni, Mohammed Kara, Ibrahim Mssillou, Aimad Allali, Yousef A. Bin Jardan, Nesibe Ebru Kafkas, El-Mehdi El-Assri, Hiba-Allah Nafidi, Mohammed Bourhia, Khalid S. Almaary, Noureddine Eloutassi, Abdelhak Bouia
Summary: The quality of apple vinegar is influenced by the apple cultivar, with different cultivars showing variations in physicochemical properties, chemical composition, and biological activities including anti-inflammatory, antidepressant, and antioxidant effects. The selection of raw materials is crucial for vinegar production.
Article
Food Science & Technology
Valeria Imeneo, Rosa Romeo, Antonio Gattuso, Alessandra De Bruno, Amalia Piscopo
Summary: The study prepared functional biscuits enriched with lemon peel and natural antioxidants extracted from lemon pomace, which showed higher phenolic content and antioxidant activity, as well as a longer induction period. From a sensory point of view, the enriched biscuits had suitable acceptability in terms of appearance, flavor, and aromatic attributes.
Article
Food Science & Technology
Xiaobo Dong, Jing Qi, Kang Xu, Bing Li, Huaide Xu, Xiaoju Tian, Hongjie Lei
Summary: This study investigated the effect of lactic acid fermentation and in vitro digestion on bioactive compounds in Chinese wolfberry pulp using two commercial probiotics, Lactobacillus helveticus 76 (Lh) and Bifidobacterium lactis 80 (Bla). The results showed that lactic acid fermentation increased the content of total phenolic, total flavonoids, and betaine, and improved the bioaccessibility of flavonoids and carotenoids during digestion. Fermentation also improved the antioxidant activities of the wolfberry pulp. This study provides valuable information for the development of functional wolfberry drinks fermented with probiotics.
Review
Biochemistry & Molecular Biology
Haishan Wu, Jing Chen, Jinglei Li, Yuting Liu, Hyun Jin Park, Liu Yang
Summary: Morchella esculenta is a delicious edible mushroom known for its distinct flavor and strong health benefits. Its bioactive components like polysaccharides, polyphenolic compounds, proteins, and protein hydrolysates contribute to various biological activities such as antioxidant, anti-inflammatory, immunoregulation, hypoglycemic, atherosclerosis prevention, and antitumor abilities. Research on the potential applications and structural characteristics of these active ingredients is ongoing, with promising results for antioxidants, immunomodulation, anti-cancer, and anti-inflammatory purposes.
APPLIED BIOCHEMISTRY AND BIOTECHNOLOGY
(2021)
Article
Biochemistry & Molecular Biology
Yiwei Liu, Yu Xue, Zhiqin Zhang, Jingmin Ji, Caige Li, Kangning Zheng, Junlan Lu, Yuting Gao, Yi Gong, Yuman Zhang, Xinli Shi
Summary: In this study, it was found that wolfberry promoted the proliferation of Akkermansia muciniphila, increased the expression level of Yes-associated protein 1 (YAP1) in the liver, and alleviated liver injury caused by acetaminophen (APAP)-induced DILI.
Article
Food Science & Technology
Joaquin Gomez-Estaca, Irene Albertos, Ana Belen Martin-Diana, Daniel Rico, Oscar Martinez-Alvarez
Summary: This study demonstrates a method to valorize non-commercial boiled shrimp to produce functional ingredients by enzymatic hydrolysis and subsequent glycation. Glycation under mild conditions was used as a strategy to improve the antioxidant and potential nootropic properties of the hydrolysates. The results suggest that compounds with promising antioxidant and potential nootropic activities were obtained from the biotechnological strategy used in this study.
Article
Plant Sciences
Zongchao Hong, Yi Lu, Chongwang Ran, Peili Tang, Ju Huang, Yanfang Yang, Xueyun Duan, Hezhen Wu
Summary: This study identified the active components of Actinidia chinensis Planch. in the treatment of liver cancer using a network pharmacology approach. The key compounds were found to focus on the apoptosis signaling pathway, suggesting a potential therapeutic role for ACP in anti-liver cancer.
JOURNAL OF ETHNOPHARMACOLOGY
(2021)
Article
Food Science & Technology
Silvia Petronilho, Joana Navega, Carla Pereira, Adelaide Almeida, Joao Siopa, Fernando M. Nunes, Manuel A. Coimbra, Claudia P. Passos
Summary: Instant chicory, similar to coffee, contains high-molecular weight nitrogen-brown compounds called melanoidins, which may have health-promoting potential. The chemical composition of chicory high-molecular weight material (HMWM) includes carbohydrates, proteins, and phenolic compounds. The HMWM exhibits antioxidant and antibacterial properties, as well as the ability to inhibit α-glucosidase activity, suggesting its potential in preventing diabetes and enhancing the protective effects against pathogenic bacteria.
Article
Microbiology
Hao Wang, Jin-Xin Ma, Dong-Mei Wu, Neng Gao, Jing Si, Bao-Kai Cui
Summary: This study investigated the bioactive components and antioxidant activities of various species of Sanghuangporus fungi. The results showed that the antioxidant capacity of Sanghuangporus is closely related to the contents of flavonoid and ascorbic acid, followed by polyphenol and triterpenoid, and finally, polysaccharide. These findings provide important resources and guidance for the separation, purification, and development of bioactive agents from wild Sanghuangporus species, as well as the optimization of their artificial cultivation conditions.
Article
Biochemistry & Molecular Biology
Alexis Pereira, Mikel Anibarro-Ortega, Marina Kostic, Antonio Nogueira, Marina Sokovic, Jose Pinela, Lillian Barros
Summary: This study aimed to upcycle quince peel into bioactive extracts (BEs) and fiber concentrates (FCs) by optimizing the multicomponent extraction processes using response surface methodology (RSM). The BEs were analyzed for phenolic compounds, organic acids, and other constituents, while FCs were characterized for their color and dietary fiber content. The validated extraction conditions resulted in high yields of bioactive constituents and FCs, demonstrating in vitro antioxidant and antimicrobial effects.
Article
Energy & Fuels
Dangyue Yin, Rui Xue, Yan Li, Mingqiang Zhu, Dongbing Li
Summary: This study investigated the physicochemical properties, composition, antioxidant, and antifungal activities of wood vinegars produced by slow pyrolysis of Coptis chinensis and its extraction residue at different temperatures. The results showed that slow pyrolysis up to 400 degrees C yielded wood vinegar (CCR400) containing various oxygenated organic compounds. CCR400 exhibited high total phenolics and demonstrated antifungal properties against certain fungi. Slow pyrolysis is an important method for the safe disposal and valorization of Coptis chinensis extraction residue, generating wood vinegar with valuable fine chemicals and reasonable antioxidant and antifungal properties.
BIOMASS CONVERSION AND BIOREFINERY
(2023)
Article
Food Science & Technology
Jing Qi, Hao Huang, Jun Wang, Ning Liu, Xuefeng Chen, Tian Jiang, Huaide Xu, Hongjie Lei
Summary: LAB fermentation significantly increased bioactive phytochemicals and antioxidant activities in Chinese wolfberry juice, leading to an improvement in flavor profiles.
Article
Biochemistry & Molecular Biology
Chaoya Zhao, Ting Xia, Peng Du, Wenhui Duan, Bo Zhang, Jin Zhang, Shenghu Zhu, Yu Zheng, Min Wang, Yongjian Yu
Article
Biochemistry & Molecular Biology
Bo Zhang, Ting Xia, Wenhui Duan, Zhujun Zhang, Yu Li, Bin Fang, Menglei Xia, Min Wang
Article
Biochemistry & Molecular Biology
Wenhui Duan, Ting Xia, Bo Zhang, Shaopeng Li, Chenwei Zhang, Chaoya Zhao, Jia Song, Min Wang
Article
Food Science & Technology
Sankuan Xie, Jia Song, Bingqian Fan, Xuan Li, Yingqi Li, Fangming Mou, Yu Zheng, Min Wang
Summary: This study investigated the feasibility of regulating the accumulation of total water-soluble polyphenols (TWSP) in Shanxi aged vinegar by changing environmental factors, with temperature, amino acids, and reducing sugars identified as the main influencing factors. Experimental results showed that modifying environmental factors significantly increased the accumulation of TWSP by 12.24%.
Article
Chemistry, Physical
Jiacheng Li, Jianjiong Li, Yunfeng Cui, Min Wang, Jinhui Feng, Peiyuan Yao, Qiaqing Wu, Dunming Zhu
Summary: This study identified three ene-reductases with high substrate tolerance and stereoselectivity towards dimethyl citraconate, dimethyl mesaconate, and dimethyl itaconate, providing an efficient methodology for the enantiocomplementary production of optically pure dimethyl 2-methylsuccinate.
Article
Biochemistry & Molecular Biology
Ting Xia, Xiao Qiang, Beibei Geng, Xiaodong Zhang, Yiming Wang, Shaopeng Li, Yuan Meng, Yu Zheng, Min Wang
Summary: Wolfberry fruit vinegar has a high antioxidant capability and is beneficial to human health. The fermentation process leads to decreased sugar content, increased acid content, and increased levels of amino acids, phenolics, and flavonoids, resulting in enhanced antioxidant activity.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2022)
Article
Biotechnology & Applied Microbiology
Nan Li, Le Xue, Zirui Wang, Peng Du, Piwu Li, Jing Su, Jing Xiao, Min Wang, Junqing Wang, Ruiming Wang
Summary: A novel design method was used to modify the Ca2+-binding site of cellulosome assembly, resulting in four double-site dockerin A (DocA) mutants with increased binding capacity to cohesion (Coh). These mutants interacted with Coh in vivo and improved yield in L-lysine and beta-alanine fermentation processes.
FERMENTATION-BASEL
(2022)
