Article
Biochemistry & Molecular Biology
Lu-Lu Deng, Xu-Dong Xie, Jiang Li, Dao-Ping Wang, Xiao-Jiang Hao, Gang Chen, Shu-Zhen Mu
Summary: The study clarified the hepatoprotective constituents of Fructus Schizandrae chinensis by identifying key components such as schisandrin B, schisandrin A, and schisandrol B which play significant roles in promoting liver protection. The results confirmed that a combination of these key components in optimal ratios showed better activity than any individual compound, highlighting the synergistic effects of traditional Chinese medicine.
Article
Plant Sciences
Woo Sung Park, Kyung Ah Koo, Ji-Yeong Bae, Hye-Jin Kim, Dong-Min Kang, Ji-Min Kwon, Seung-Mann Paek, Mi Kyeong Lee, Chul Young Kim, Mi-Jeong Ahn
Summary: A study analyzed the content of seven lignans in Schisandra chinensis fruit using HPLC-DAD, revealing that seeds had the highest content. The addition of oligosaccharide/white sugar to fermented beverages significantly increased lignan content.
Review
Chemistry, Multidisciplinary
Shunyi Yang, Chunhong Yuan
Summary: Schisandra chinensis is a climbing plant widely used in traditional Chinese herb, with over 200 chemical compounds identified, showing various biological activities such as anti-cancer and anti-inflammatory effects. Further studies are needed to explore more active principles and mechanisms of this plant.
ARABIAN JOURNAL OF CHEMISTRY
(2021)
Review
Pharmacology & Pharmacy
Yuan Zhou, Lihui Men, Yunxia Sun, Mengying Wei, Xiang Fan
Summary: Schisandra chinensis, a traditional herbal medicine, is commonly used in the treatment of liver and neurological diseases. Modern research has highlighted lignans as its main active ingredients, showing antioxidant, anti-inflammatory, and neuroprotective properties, as well as potential effects in cancer and fibrosis.
EUROPEAN JOURNAL OF PHARMACOLOGY
(2021)
Review
Nutrition & Dietetics
Beata Olas
Summary: Schisandra chinensis berries are valuable agents in modern phototherapy with anti-cancer, hepatoprotective, anti-inflammatory, and antioxidant properties. The unique chemical composition of these berries, particularly their lignan content, contributes to their therapeutic potential. The selected lignans, including schisandrin, schisandrin B, schisantherin A, schisantherin B, schisanhenol, deoxyschisandrin, and gomisin A, possess cardioprotective properties.
Article
Agricultural Engineering
Guangli Shi, Binhong Zhu, Jun Ai, Dan Sun, Zhenxing Wang, Miao Yu, Yumeng Liu, Xiang Li, Xin Song
Summary: This study investigated the changes in characteristics, lignan contents, and gene expression involved in lignan biosynthetic pathways during fruit maturation of Schisandra chinensis. The results showed that the lignans content decreased with fruit ripening, and the component changes varied among different stages. The expression of lignan biosynthesis genes might explain the accumulation of lignans over time. These findings provide theoretical support for the cultivation and management of S. chinensis and its efficient utilization in various industries.
INDUSTRIAL CROPS AND PRODUCTS
(2023)
Review
Biochemistry & Molecular Biology
Karolina Jafernik, Halina Ekiert, Agnieszka Szopa
Summary: "A Review of Schisandra henryi: Chemical Composition and Biological Properties" provides a comprehensive review of the research conducted on this endemic plant species in Yunnan, China. The chemical composition of S. henryi is similar to the well-known medicinal plant S. chinensis, and it exhibits various pharmacological properties. The study also highlights the biotechnological potential of S. henryi in in vitro cultures as an alternative source of raw material. This article summarizes the research on the chemical profile and diverse medicinal effects of S. henryi.
Article
Plant Sciences
Yi-Qiang Zhang, Yan Liu, Bo Wen, Si-Yi Wang, Peng Jiang, Jia-Tong Wu, Juan Pan, Wei Guan, Hai-Xue Kuang, Bing-You Yang
Summary: Five schinortriterpenoids and seven lignans were isolated from the leaves of Schisandra chinensis. Among them, a new schinortriterpenoid and a new lignan were discovered. Their structures were determined through spectroscopic analysis. The cytotoxic activities of these compounds were evaluated, and compound 4 exhibited significant activity.
PHYTOCHEMISTRY LETTERS
(2023)
Article
Chemistry, Applied
Minsun Park, Kwang-Geun Lee
Summary: The study found that roasting significantly increased the volatile compound content and antioxidant activity of omija fruit; roasted omija had significantly higher levels of monoterpenes and sesquiterpenes, and the content of schizandrin was five times higher in roasted omija compared to hot-air dried omija.
Article
Chemistry, Analytical
Jia-Ning Gao, Xin Li, Jun Liang, Hai-Xue Kuang, Yong-Gang Xia
Summary: In this study, an ultra-high-performance supercritical fluid chromatography technology with an unusual binary modifier is used to determine the monosaccharide compositions of natural polysaccharides. The method has the advantages of small consumption of organic solvent, safety, and being environmental-friendly.
JOURNAL OF SEPARATION SCIENCE
(2023)
Article
Chemistry, Analytical
Yu Qin, Run-Qin Wang, Rong-Rong Xing, Li Yang, Xuan Chen, Shuang Hu
Summary: A supramolecular solvent-based dispersive liquid-liquid microextraction method was developed for the extraction and determination of lignans in Forsythiae Fructus, combined with high-performance liquid chromatography. The synthesized supramolecular solvent, composed of tetrabutylammonium bromide and n-hexanol, was used to extract the analytes from the sample solution via vortex. The extraction phase was then separated by centrifugation and analyzed by high-performance liquid chromatography. The optimized conditions resulted in satisfactory enrichment factors, linear range, detection limits, precision, and accuracy.
JOURNAL OF SEPARATION SCIENCE
(2023)
Article
Plant Sciences
Ting-Yan Qiang, Jiu-Shi Liu, Yu-Qing Dong, Xin-Lu Mu, Yu Chen, Hong-Mei Luo, Ben-Gang Zhang, Hai-Tao Liu
Summary: This study identified an enzyme with catalytic activity from the Schisandraceae family and found the first functionally characterized enzyme, laying the foundation for further research on the complete biosynthetic pathway of dibenzocyclooctadiene lignans.
FRONTIERS IN PLANT SCIENCE
(2022)
Article
Chemistry, Analytical
Lina Fu, Litao Wang, Su Zhang, Yujie Fu
Summary: A supramolecular solvent (SUPRAS)-based method was developed for the determination of lignans in Schisandra chinensis (S. chinensis) fruit. High-performance liquid chromatography coupled with triple quadrupole mass spectrometry was used for simultaneous quantification. The method showed excellent linearity, low limits of quantification, and good accuracy. The study also revealed the distribution of lignans in processed and raw S. chinensis fruit, with the seeds having the highest content.
ANALYTICAL LETTERS
(2023)
Article
Chemistry, Multidisciplinary
Yan-hua Sheng, Rui Wang, Yi-kai Wang, Meng-meng Li, Fang-xin Liu, Xin Huang, Chang-bao Chen
Summary: This study evaluated the influence of drying on the chemical components of Schisandra chinensis fruit using targeted metabolomics analysis. The results showed that the contents of lignans, organic acids, and oligosaccharides varied with different drying methods and temperatures. Based on comprehensive considerations, hot air drying at 50 degrees C was found to be more suitable for the processing of Schisandra chinensis fruit.
JOURNAL OF CHEMISTRY
(2022)
Review
Pharmacology & Pharmacy
Feng Zhang, Jianxiu Zhai, Nan Weng, Jie Gao, Jun Yin, Wansheng Chen
Summary: This review summarized the effects of Wu Wei Zi extract and its major lignan components on cytochrome P450 and P-glycoprotein activities, as well as the absorption, distribution, metabolism, and elimination of the major lignans. The results enhance our understanding of the drug-drug interaction mechanisms involving Wu Wei Zi.
FRONTIERS IN PHARMACOLOGY
(2022)
Article
Chemistry, Applied
M. Graca Dias, Elsa Vasco, Francisco Ravasco, Lufsa Oliveira
Summary: This study estimated the vitamin D intake of "adults" and "elderly" populations in Portugal using the TDS methodology. The results showed that the majority of people had inadequate vitamin D intake, well below the Dietary Reference Values.
Article
Chemistry, Applied
Yanan Wang, Jiachen Shi, Yong-Jiang Xu, Chin-Ping Tan, Yuanfa Liu
Summary: This study investigates the variations in lipid digestion profiles among individuals of different ages using in vitro digestion models. The findings suggest that adults have a more comprehensive lipid digestion compared to infants, and infants tend to release shorter chain length and more saturated free fatty acids during digestion. Additionally, the particle sizes in the stomach of the elderly were consistently larger. This study enhances our understanding of how lipids with different degrees of unsaturation undergo digestion in diverse age groups.
Article
Chemistry, Applied
Hyunjong Yu, Huisu Kim, Pahn-Shick Chang
Summary: Chitosan-pectin emulsion-filled hydrogel (EFH) was developed to enhance the bioaccessibility of lipophilic bioactive compounds through intestinal delivery. The EFH, prepared without crosslinking agents, demonstrated improved mechanical strength and compactness with higher pectin concentration. It retained the emulsion at pH 2.0 and released it at pH 7.4, resulting in enhanced release of free fatty acids and improved bioaccessibility of curcumin.
Article
Chemistry, Applied
Tongze Zhang, Siqi Hong, Jia-Rong Zhang, Pin-He Liu, Siyi Li, Zixian Wen, Jianwei Xiao, Guirong Zhang, Olivier Habimana, Nagendra P. Shah, Zhongquan Sui, Harold Corke
Summary: Lactic acid fermentation significantly affects the morphology and physicochemical properties of proso millet starch, including the formation of surface indentations and small pores, decrease in gelatinization temperatures, and changes in hardness and adhesiveness.
Article
Chemistry, Applied
Liqin Kong, Feng Hong, Peng Luan, Yiping Chen, Yaoze Feng, Ming Zhu
Summary: This study presents a novel impedance biosensor using composite nanomaterials and T1R1 as a signal probe, which can competitively and ultra-sensitively detect umami intensity. The biosensor exhibits exceptional analytical performance and is suitable for food flavor evaluation.
Article
Chemistry, Applied
Kunying Lv, Yixin Yang, Qilong Li, Ran Chen, Liang Deng, Yiwei Zhang, Ning Jiang
Summary: Horse's milk, with its high nutritional value and low allergenic proteins, could be a substitute for cow's milk in infant consumption. A proteomic method was used to identify and compare milk fat globule membrane (MFGM) and whey proteins from different horse breeds. The study found differences in protein composition and functionality, which could support the development of formulas more suitable for human infants.
Article
Chemistry, Applied
Enrique Jacobo Diaz-Montana, Helene Brignot, Ramon Aparicio-Ruiz, Thierry Thomas- Danguin, Maria Teresa Morales
Summary: Sensory perception of virgin olive oil is influenced by phenols and volatiles, which are affected by the composition of the oil and biological factors. This study investigated the effect of saliva and phenols on the release of volatiles, and found that the presence of phenols decreased the release of saturated volatiles.
Article
Chemistry, Applied
Wei Zhou, Rui Zhang, Zhen Cai, Fangfang Wu, Yong Hu, Chao Huang, Kun Hu, Yun Chen
Summary: Environmentally friendly and outstanding pH-responsive cationic starch nanoparticles (CSNP) were prepared from pH-sensitive starch. CSNP exhibited nanosize and regular sphere, highly free-flowing molecular chains, and demonstrated excellent pH responsiveness through multiple emulsion/demulsification transitions.
Article
Chemistry, Applied
Andrea Koo, Vinayak Ghate, Weibiao Zhou
Summary: This study suggests that direct seeding may negatively affect the nutritional quality of crops, causing a decrease in ascorbic acid, vitamin K, and total glucosinolate content.
Article
Chemistry, Applied
Tonghao Du, Yazhou Xu, Xiaoyan Xu, Shijin Xiong, Linli Zhang, Biao Dong, Jinqing Huang, Tao Huang, Muyan Xiao, Tao Xiong, Mingyong Xie
Summary: This study successfully improved the ACE inhibitory activity of black sesame seeds by fermenting them with Lactobacillus Plantarum NCU116 and hydrolyzing them using acid protease. The RF-PSO model was used to predict the ACE inhibitory activity during the hydrolysis process. Eight peptides with ACE inhibitory activity were identified from fermented black sesame seed hydrolysates after separation and screening.
Article
Chemistry, Applied
Yao Liu, Songyi Lin, Kexin Liu, Shan Wang, Qiaozhen Liu, Na Sun
Summary: This study analyzed the structural changes of shrimp proteins during digestion, predicted the immunodominant epitopes, and validated their allergenicity. The results showed that shrimp proteins were degraded into peptides during digestion, but still carried IgE epitopes that trigger allergic reactions.
Article
Chemistry, Applied
Tiantian Fu, Hongwei Cao, Yu Zhang, Xiao Guan
Summary: This study investigates the impact of milling on the active components in rice, with a focus on the stability and bioaccessibility of phenols, VB1, and alpha-GABA during cooking and digestion. The findings show that milling exacerbates the instability of gamma-GABA during cooking and VB1 during digestion, and it affects the bioaccessibility of these active compounds.
Article
Chemistry, Applied
Zhihao Yang, Yanru Hou, Min Zhang, Puxin Hou, Chang Liu, Lu Dou, Xiaoyu Chen, Lihua Zhao, Lin Su, Ye Jin
Summary: This study investigated the molecular mechanism of feeding regimes on lamb flavor by using TMT labeling combined with MS. The results showed that pasture-fed groups had higher levels of amino acids and volatile flavor substances compared to concentrate-fed groups. Additionally, several differentially abundant proteins associated with lamb flavor were identified.
Article
Chemistry, Applied
Zixuan Xie, De Zhang, Junyu Zhu, Qianqian Luo, Jun Liu, Jingtao Zhou, Xiaoyong Wang, Yuqiong Chen, Zhi Yu, Dejiang Ni
Summary: This study investigated the acidification of aroma-enhanced black tea during storage. Analysis of non-volatile substances and organic acids using UPLC-Q-TOF/MS and HPLC revealed a decrease in soluble sugars and amino acids, while an increase in organic acids such as oxalic acid, malic acid, and quinic acid. In vitro experiments further demonstrated that the acidification is a result of the decomposition of sugars and amino acids by heating, as well as the oxidation of aromatic aldehydes. Additionally, the study showed that the taste composition of tea infusion is altered, with reduced amino acids, catechins, soluble sugars, and flavonoids. This research provides a theoretical basis for improving the quality of black tea.
Article
Chemistry, Applied
Lin Wang, Falai Ma, Zihan Li, Yan Zhang
Summary: This study developed time-temperature integrators based on amyloglucosidase@Cu3(PO4)2 nanoflowers for monitoring the freshness of chilled pork. The results showed that the integrators were highly reliable and accurate in predicting the quality of chilled pork.