Article
Plant Sciences
Yueyue Song, Yanyun Yang, Liang Xu, Che Bian, Yanping Xing, Hefei Xue, Wenjuan Hou, Wenxiao Men, Deqiang Dou, Tingguo Kang
Summary: This article reports a new multi-omics database for burdock, which integrates various data including genome, transcriptome, chloroplast genome, and mitochondrial genome. The database provides functional modules for sequence analysis and enrichment analysis. It is of great significance for the cultivation, breeding, and molecular pharmacognosy research of burdock.
Review
Medicine, Research & Experimental
Nermeen Yosri, Sultan M. Alsharif, Jianbo Xiao, Syed G. Musharraf, Chao Zhao, Aamer Saeed, Ruichang Gao, Noha S. Said, Alessandro Di Minno, Maria Daglia, Zhiming Guo, Shaden A. M. Khalifa, Hesham R. El-Seedi
Summary: Arctium lappa, also known as burdock, is a medicinal edible plant that has been used in traditional Chinese medicine for centuries. It has demonstrated various pharmacological effects and has potential applications in nanomedicine.
BIOMEDICINE & PHARMACOTHERAPY
(2023)
Review
Biochemistry & Molecular Biology
Ariadine Reder Custodio de Souza, Thais Latansio de Oliveira, Pamela Dias Fontana, Milena Carvalho Carneiro, Marcos Lucio Corazza, Iara Jose de Messias Reason, Lorena Bavia
Summary: Burdock, also known as Arctium lappa L., is a valuable plant in the biological and medical fields, containing phenolic compounds and terpenes with antioxidant, antimicrobial, antitumor, and anti-inflammatory properties. Burdock leaf extracts have shown the ability to modulate the complement system, which plays a crucial role in inflammatory diseases. Therefore, burdock may be a promising asset for researching and developing new therapies for inflammatory afflictions.
CHEMISTRY & BIODIVERSITY
(2022)
Article
Agronomy
Maryam Fayyazi, Hassan Esmaeili, Mahdi Moridi Farimani, Mohammad Hossein Mirjalili
Summary: This study investigated the phytochemical variability and antioxidant activity of nine Iranian populations of Greater burdock. The results showed that Baft, Rudsar, and Bijar populations had the highest content of chlorogenic acid, while Savadkooh and Baft populations had the highest content of arctiin. The study suggests that Greater burdock has potential as a natural antioxidant source and can be used in domestication, conservation, breeding programs, and food industries.
GENETIC RESOURCES AND CROP EVOLUTION
(2023)
Review
Food Science & Technology
Shakti Chandra Mondal, Jong-Bang Eun
Summary: This review discusses the benefits and recent research findings on the use of burdock as a treatment for diabetes mellitus.
FOOD SCIENCE AND BIOTECHNOLOGY
(2022)
Article
Biochemistry & Molecular Biology
Yuan Chen, Jing-Yi Su, Chun-Yao Yang
Summary: This study investigated the ultrasound-assisted aqueous extraction of chlorogenic acid and cynarin from burdock roots, and the impact of inulin. The results showed that ultrasound at 40 kHz and 120 kHz selectively extracted CGA and cynarin. Additionally, a kinetic model was proposed to describe the variations of free CGA and cynarin over time.
Article
Food Science & Technology
Jue Cui, Siman Zeng, Chuyun Zhang
Summary: Burdock leaf flavonoids (BLF) showed inhibitory effects on α-amylase (α-A) and α-glucosidase (α-G) activities, with morin identified as the key active compound. Addition of BLF and morin significantly reduced rapidly digestible starch content in wheat flour. This suggests that BLF can be a new functional ingredient for designing lower glycemic-response foods.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Jue Cui, Wenyi Zong, Nannan Zhao, Rui Yuan
Summary: This study explored the anti-inflammatory and antioxidant activities and mechanism of burdock leaf flavonoids (BLF) on LPS-stimulated inflammation in macrophages. BLF and its main effective components, morin and quercetin 3-O-rhamnoside, were found to inhibit inflammatory activation by reducing the levels of inflammatory mediators and restoring antioxidant enzyme activity. Furthermore, BLF and its components suppressed inflammation by reducing protein expression, cellular ROS, and blocking the NE-kappa B signaling pathway in macrophages.
FOOD SCIENCE & NUTRITION
(2022)
Article
Food Science & Technology
Junjie Xia, Zili Guo, Sheng Fang, Jinping Gu, Xianrui Liang
Summary: This study investigated the effects of different drying methods on the volatile components in dried burdock root. Results showed that different drying methods produced different effects on the volatile compounds, with VFD method maintaining the shape of fresh BR pieces and HD50 and VD80 methods preserving the color of fresh BR pieces. These findings could provide guidance for the drying and processing of BR tea.
Article
Multidisciplinary Sciences
Min-Seong Ha, Jang Soo Yook, Minchul Lee, Kazuya Suwabe, Woo-Min Jeong, Jae-Jun Kwak, Hideaki Soya
Summary: Metabolic syndrome is on the rise among the elderly, leading to a need for new lifestyle-based treatment strategies. This study found that aquatic exercise and burdock root extract had differing effects on body composition and serum sex hormones in elderly women with MS, but their combined intervention did not show synergistic or additive effects.
SCIENTIFIC REPORTS
(2021)
Article
Nutrition & Dietetics
Dandan Gao, Hong Chen, Haixing Li, Xuhua Yang, Xingchen Guo, Yuxuan Zhang, Jinpu Ma, Jutian Yang, Shuwen Ma
Summary: In this study, Arctium lappa L. polysaccharides (ALPs) were extracted from Arctium lappa L. roots using an aqueous two-phase system (ATPS) of PEG-(NH4)(2)SO4. The optimal extraction conditions for crude ALPs were determined and the structure and composition of ALPs were analyzed. The results showed that ALPs were mainly composed of glucose, rhamnose, arabinose, and galactose, and exhibited strong antioxidant activity. These findings suggest that ALPs have great potential as a functional food and can be utilized in various fields.
FRONTIERS IN NUTRITION
(2023)
Article
Biology
Yu Kun Shang, Shi Yong Liu, Yuan Yuan Jiang, Long Wang, Jin Qiu Liao, Rui Wu Yang, Li Zhang
Summary: This study evaluated the physiological response of burdock plants from different regions to drought and waterlogging stresses. Results showed that burdock plants from Sichuan displayed excellent resistance to waterlogging and drought, making them a valuable germplasm resource.
Article
Biochemistry & Molecular Biology
Nour El Khatib, Sylvie Morel, Gerald Hugon, Sylvie Rapior, Gilles Carnac, Nathalie Saint
Summary: This study demonstrated the antioxidant properties of onopordopicrin extracted from Arctium lappa leaves in protecting primary human muscle cells from H2O2-induced oxidative stress. Onopordopicrin was found to inhibit the loss of muscle cell viability, limit free radical production, and prevent DNA damage. Moreover, it was shown to activate the Nrf2/HO-1 signaling pathway, mediating its antioxidant effect in muscle cells against oxidative stress.
Article
Chemistry, Applied
Shakti Chandra Mondal, Jong-Bang Eun
Summary: The effects of adding burdock root flour (BRF) on yeast fermentation, bread structure, and quality were investigated. The addition of BRF reduced the volume and density of bread, but significantly increased its nutritional quality and antioxidant capacity. Sensory evaluation showed that bread with 3% BRF substitution had similar overall acceptability compared to control bread.
Review
Food Science & Technology
Thaisa M. A. Moro, Maria T. P. S. Clerici
Summary: The roots and tubers of the Asteraceae family are recognized as a source of various oligosaccharides. Burdock root, although relatively unknown in the Western world as a health food, shows potential as a source of prebiotic fibers, chlorogenic acids, and other beneficial compounds. Extraction methods of functional compounds from burdock root involve variations in water, temperature, and time, with biological assays demonstrating antioxidant, anti-inflammatory, hypolipidemic, and other health-promoting properties.
FOOD RESEARCH INTERNATIONAL
(2021)
