Article
Agricultural Engineering
Jie Zhang, Li Yu, Nuan Han, Dongmei Wang
Summary: This study analyzed the characteristics, accumulation kinetics, and tissue localization of phenolic compounds in Zanthoxylum bungeanum leaves. Four chemotypes were identified and the main components accumulated mainly in the epidermis, palisade tissue, and parenchyma cells.
INDUSTRIAL CROPS AND PRODUCTS
(2023)
Article
Biotechnology & Applied Microbiology
Yonghong Cao, Miao Ren, Jianlei Yang, Lixin Guo, Yun Lin, Heng Wu, Bo Wang, Ruie Lv, Chunhui Zhang, Xutong Gong, Han Wang
Summary: In this study, a qualitative and quantitative analysis of metabolites was performed on the pericarps of four varieties of Zanthoxylum bungeanum Maxim. The results showed variations in metabolites between different varieties. July and August Zanthoxylum bunganum Maxim exhibited the highest antioxidant capacity, making them recommended for cultivation in the Loess Plateau.
Article
Food Science & Technology
Lu Tian, Jingwei Shi, Lin Yang, Anzhi Wei
Summary: In this study, the DXS and FPS genes were cloned from Zanthoxylum bungeanum and their functions and expressions were analyzed, revealing their association with terpene synthesis. The findings of this study could provide reference genes for Z. bungeanum breeding and Rutaceae research.
Article
Plant Sciences
Jie Zhang, Zhaochen Wu, Nuan Han, Dongmei Wang
Summary: This study explored the function of ZbFAD2 and ZbFAD3 genes in the alkylamide biosynthesis pathway in Z. bungeanum. Their stable and transient expression in Arabidopsis thaliana and Nicotiana benthamiana were analyzed, and it was found that both genes are vital enzymes in alkylamide biosynthesis. The study not only helps to scale up alkylamide production, but also establishes the role of the uncharacterized genes.
FRONTIERS IN PLANT SCIENCE
(2022)
Article
Chemistry, Applied
Ruijie Ni, Haiyan Yan, Honglei Tian, Ping Zhan, Yuyu Zhang
Summary: The different aroma profiles of red and green Fried huajiao oil (FHO) samples were investigated using quantitative descriptive sensory analysis (QDA) and gas chromatography-olfactometry/aroma intensity (GC-O/AI). The results showed distinct differences among FHOs in terms of sensory attributes. A total of 30 odorants with high OAVs and AIs were identified as the major characteristic compounds of FHOs. Linalool, linalyl acetate, and 1,8-cineole were considered as volatile markers for classifying FHOs with red and green huajiao.
Review
Chemistry, Multidisciplinary
Ruo-Lan Li, Hu-Xinyue Duan, Ling-Yu Wang, Qi Liang, Chunjie Wu, Wei Peng
Summary: Neurodegenerative diseases are a global threat and burden on the social economy due to neuronal degeneration and apoptosis. The current drugs for these diseases have side effects, necessitating the urgent discovery of safe and effective alternatives. Zanthoxylum bungeanum Maxim. (ZBM) has a long medicinal history in China and is rich in amides. This review highlights the potential therapeutic role of amides from ZBM in neurodegenerative diseases, specifically in Alzheimer's, Parkinson's, and depression, through antioxidant and anti-inflammatory effects on the TRPV1, TRPA1, and PI3K/AKT signaling pathways. The review also discusses the physical and chemical properties of these amides.
ARABIAN JOURNAL OF CHEMISTRY
(2023)
Article
Food Science & Technology
Jianlong Li, Xiaoyan Hou, Lingyan Jiang, Dong Xia, Anjun Chen, Shanshan Li, Qingye Li, Xuequan Gu, Xiaoyan Mo, Zhiqing Zhang
Summary: Microcapsules of Zanthoxylum bungeanum resin were successfully prepared with beta-cyclodextrin using an ultrasonic assisted molecular embedding method, showing high encapsulation efficiency and improved thermal stability. These microcapsules effectively masked the bitterness of the resin and had smooth surface morphology, making them suitable for various applications.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Chemistry, Medicinal
Li-Mei Ma, Cheng-Bo Wang, Xiao-Xue Zhai, Kai Wang, Chun-Yan Sang, Wei-Feng Wang, Jun Wang, Jun-Li Yang
Summary: In this study, twenty-two compounds were isolated and identified from the roots of Zanthoxylum bungeanum Maxim. Two of them were previously undescribed compounds. The structures of these compounds were elucidated using various spectroscopic and spectrometric techniques. Compound 18 showed potent neuroprotective activity.
Article
Food Science & Technology
Zefu Wang, Zhifei He, Dong Zhang, Xiaosi Chen, Hongjun Li
Summary: This study analyzed the components of Zanthoxylum bungeanum Maxim. essential oil and evaluated its efficacy in rabbit meat patties. Results showed that ZBMEO effectively inhibited lipid and protein oxidation, microbial growth, and TVB-N formation, while also slowing down changes in color and pH during storage. Models demonstrated that the addition of ZBMEO could delay lipid oxidation and extend microbial growth lag time, making it a promising natural additive for maintaining the quality of rabbit meat patties.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
(2022)
Article
Forestry
Xitong Fei, Qianqian Shi, Yu Lei, Shujie Wang, Yichen Qi, Haichao Hu, Anzhi Wei
Summary: The study found that although pollination did not enable the apomictic species Zanthoxylum bungeanum Maxim. to complete the sexual reproduction process, it significantly increased abscisic acid (ABA) concentration and fruit setting rate.
Article
Green & Sustainable Science & Technology
Zi-Hui Cai, Jian-Dong Wang, Li-Tao Wang, Su Zhang, Xin-Yu Yan, Yan-Qiu Wang, Peng-Quan Zhao, Li-Na Fu, Chun-Jian Zhao, Qing Yang, Dong Meng, Yu-Jie Fu
Summary: A green solvent OAEW-SUPRAS was developed for the simultaneous extraction of six phenolics and hydroxy-a-sanshool from Zanthoxylum bungeanum Maxim. peels. OAEW-SUPRAS can quickly extract active ingredients with different polarity and has high extraction efficiency and antioxidant capacity. The method is reliable, precise, and accurate.
JOURNAL OF CLEANER PRODUCTION
(2022)
Article
Biochemistry & Molecular Biology
Jieyun Tian, Lu Tian, Ming Chen, Yabing Chen, Anzhi Wei
Summary: This study investigated the variations in fatty acid profiling and key differential genes under low temperature stress in two varieties of Z. bungeanum. The results revealed the differences in fatty acid composition and content, as well as the key genes involved in cold tolerance. The findings provide valuable insights into the chemical components and stress resistance mechanisms of plants.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2022)
Article
Pharmacology & Pharmacy
Dandan Tang, Qi Liang, Mengmeng Zhang, Meiyan Li, Qing Zhang, Siyuan Zhang, Li Ai, Chunjie Wu
Summary: The essential oil of Zanthoxylum bungeanum Maxim. (HEO) has antidepressant effects and can reduce neuronal apoptosis by regulating the HPA axis and activating the PI3K/Akt signaling pathway.
FRONTIERS IN PHARMACOLOGY
(2022)
Article
Chemistry, Applied
Chuanjian Cui, Mingyue Xia, Jianglin Chen, Biwen Shi, Chuanyi Peng, Huimei Cai, Long Jin, Ruyan Hou
Summary: In this study, nuclear magnetic resonance (NMR) and chemometrics were used to analyze 120 huajiao samples adulterated with different types and levels of edible oils. The discrimination rate between types of adulteration reached 100% accuracy using untargeted data and partial least squares-discriminant analysis (PLS-DA), while the R2 value of the prediction set for the level of adulteration reached 0.99 using targeted analysis and PLS-regression methods. Triacylglycerols were identified as a marker of adulteration, and a quantitative detection method with a limit of 0.11% was developed based on the sn-3 triacylglycerol signal. Testing of 28 market samples showed adulteration rates ranging from 0.96% to 4.41%.
Article
Food Science & Technology
Ruijia Liu, Nan Qi, Jie Sun, Haitao Chen, Ning Zhang, Baoguo Sun
Summary: This study investigated the effects of different frying temperatures and times on the volatile composition and odor characteristics of fried pepper oil. The results showed that pepper oil fried at 130 degrees C for 20 minutes had strong citrus and floral aromas and exhibited significant advantages in sensory attributes.