Article
Chemistry, Applied
Christof B. Steingass, Jonas Burkhardt, Vicky Baeumer, Keshav Kumar, Heiko Mibus-Schoppe, Jana Zinkernagel, Patricia Esquivel, Victor M. Jimenez, Ralf Schweiggert
Summary: Anthocyanins were characterized in red cabbage, sweet potato, and Tradescantia pallida leaves. Various non-, mono-, and diacylated cyanidins were identified in red cabbage. Sweet potato leaves contained mono- and diacylated cyanidin- and peonidin glycosides, while T. pallida leaves mainly contained tetra-acylated anthocyanin tradescantin. The thermal stability of red cabbage and purple sweet potato extracts surpassed that of a commercial food dye, but still fell short compared to the stability of Tradescantia extract.
Article
Agricultural Engineering
Jin Hwan Lee, Yong-Sung Cho
Summary: The research aimed to compare phenolic contents and beneficial effects from different organs of Korean perilla species, showing significant variations in antioxidant and enzyme inhibitory activities. Perilla seeds, especially from P. frutescens and P. citriodora, exhibited predominant abilities, making them potential sources for natural nutraceutical uses.
INDUSTRIAL CROPS AND PRODUCTS
(2021)
Article
Biochemistry & Molecular Biology
Hong Fu, Hongbo Chao, Xuejie Zhao, Haoyi Wang, Huaixin Li, Weiguo Zhao, Tao Sun, Maoteng Li, Jinyong Huang
Summary: In this study, 157 anthocyanin biosynthesis related genes (ABGs) were identified in B. napus genome. Five anthocyanins were identified in the stem bark and leaves of purple B. napus PR01. The up-regulation of transcript factors BnaA07.PAP2 and BnaC06.PAP2 were identified as key to the up-regulation of most of anthocyanin synthesis genes in PR01.
PLANT MOLECULAR BIOLOGY
(2022)
Article
Biochemistry & Molecular Biology
Pengyu Guo, Bin Zhang, Zongli Hu, Shuang Zhou, Yunshu Wang, Qiaoli Xie, Guoping Chen
Summary: This study investigated two cultivars of Brassica crops, purple flowering stalk and pakchoi, and found that the purple flowering stalk has a higher level of anthocyanin compared to pakchoi. The study also identified several structural genes and regulatory genes that are involved in the accumulation of anthocyanin, as well as the interactions between these genes. The findings lay a foundation for further research on anthocyanin accumulation in Brassica crops.
PLANT MOLECULAR BIOLOGY
(2023)
Article
Food Science & Technology
Qingchao Gao, Yi Li, Yahui Li, Ying Liang, Zhiyong Zhang
Summary: This study investigated fifteen commonly consumed purple vegetables for their total anthocyanins, anthocyanidins, profile of anthocyanins, and antioxidant abilities. The results showed that black carrot had the highest antioxidant ability, followed by red cabbage, red cowpea, and purple cauliflower. Purple vegetables with high contents of total anthocyanins exhibited high antioxidant abilities.
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
(2022)
Article
Chemistry, Multidisciplinary
Adonias Almeida Carvalho, Lucivania Rodrigues dos Santos, Jurema Santana de Freitas, Renato Pinto de Sousa, Ruth Raquel Soares de Farias, Gerardo Magela Vieira, Mahendra Rai, Mariana Helena Chaves
Summary: The aqueous fraction of Machaerium acutifolium leaves extract was analyzed and found to contain various flavonoids and phenolic compounds. The aqueous fraction exhibited significant antioxidant activity and a high total phenolic content.
ARABIAN JOURNAL OF CHEMISTRY
(2022)
Article
Biochemistry & Molecular Biology
Baobing Luo, Liujun Chen, Guoping Chen, Yunshu Wang, Qiaoli Xie, Xuqing Chen, Zongli Hu
Summary: Anthocyanins in purple shamrock were characterized, and the molecular mechanism of anthocyanin biosynthesis was investigated using RNA-seq and qRT-PCR. The study revealed that most of the anthocyanin biosynthetic and regulatory genes were up-regulated in purple shamrock, and both light and low temperature could induce anthocyanin biosynthesis.
Article
Biochemistry & Molecular Biology
Catalina Bravo, Fabiola Pena, Javiera Nahuelcura, Catalina Vidal, Felipe Gonzalez, Felipe Jimenez-Aspee, Luis Bustamante, Boris Contreras, Antonieta Ruiz
Summary: The nutritional value of colored potato chips with higher phenolic compound content was evaluated during four months of storage. The chips retained high levels of phenolic compounds and antioxidant activity, making them a healthy alternative for consumption.
Article
Plant Sciences
Laima Cesoniene, Paulina Streimikyte, Mindaugas Liaudanskas, Vaidotas Zvikas, Pranas Viskelis, Jonas Viskelis, Remigijus Daubaras
Summary: The research found that berries and leaves of Actinidia kolomikta contain various phenolic compounds and their antioxidant activity is cultivar-dependent. The highest total content of phenolic compounds was found in the leaves of the cultivar 'Aromatnaja' and in the berries of the cultivar 'VIR-2'.
Article
Plant Sciences
Jiabao Chen, Long Guo, Guiya Yang, Aitong Yang, Yuguang Zheng, Lei Wang
Summary: Ultra-performance liquid chromatography-tandem mass spectrometry (UPLC-MS) and gas chromatography-mass spectrometry (GC-MS) were used to analyze the metabolites in perilla leaves during its development. A total of 118 metabolites were identified, with significant variations observed during the developmental process. Clustering analysis revealed that most metabolites accumulated significantly during the pre anthesis period and decreased afterwards. These findings provide a comprehensive overview of the metabolic dynamics of perilla leaves and suggest the optimal harvest time.
FRONTIERS IN PLANT SCIENCE
(2022)
Article
Food Science & Technology
Zihong Yang, Linghong Shi, Yunyang Qi, Cundong Xie, Wanrong Zhao, Colin J. Barrow, Frank R. Dunshea, Hafiz A. R. Suleria
Summary: This study investigated the changes in polyphenol content during pumpkin processing and comprehensively characterized and quantified the phenolic compounds using LC-ESI-QTOF-MS/MS and HPLC-PDA. The results showed that pumpkin seeds and skins had the highest total phenolic content and total antioxidant capacity, while separated pumpkin puree had a higher total condensed tannins content. Epicatechin and catechin were found to be the most abundant phenolic compounds in pumpkin seeds and skins. This study highlights the potential of pumpkins as a source of antioxidant polyphenols.
Article
Food Science & Technology
Ting Chen, Hanyu Lu, Mingyue Shen, Qiang Yu, Yi Chen, Huiliang Wen, Jianhua Xie
Summary: This study investigated the phytochemical composition, antioxidant activities, and immunomodulatory effects of purple red rice bran pigment extracts (PRBP) on immunosuppressed mice. The results showed that PRBP exhibited excellent antioxidant activities and could alleviate immunosuppression.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Chemistry, Applied
Zijian Liang, Pangzhen Zhang, Yun Xiong, Stuart K. Johnson, Zhongxiang Fang
Summary: This study characterized the phenolic and carotenoid profiles of the Australian native bulb plant, Haemodorum spicatum, using HPLC-DAD-ESI-QTOF-MS/MS and HPLC-DAD. The results identified 40 phenolic compounds and 2 carotenoids, with 35 compounds being reported for the first time in H. spicatum.
Article
Biochemistry & Molecular Biology
Zhan Li, Ying Wang, Lili Yu, Yongzhe Gu, Lijuan Zhang, Jun Wang, Lijuan Qiu
Summary: The increasing problem of soil salinization has a severe impact on soybean growth and development, leading to reduced yields and posing a serious threat to global crop production. In this study, the PfFAD3a gene was isolated from perilla and overexpressed in soybeans to assess the salt tolerance of transgenic plants. The results showed that overexpression of PfFAD3a increased the expression of PfFAD3a and the content of ff-linolenic acid in transgenic soybean plants, significantly enhancing their salt tolerance. Physiological and biochemical analysis revealed that overexpression of PfFAD3a increased the chlorophyll content and maximum photochemical efficiency of transgenic soybean plants under salt stress, while reducing the accumulation of MDA, H2O2, and O-circle(2), and increasing the activities of SOD, POD, CAT, and APX, as well as the production of proline and soluble sugar. In conclusion, the overexpression of PfFAD3a enhances salt tolerance in transgenic soybean plants through improved membrane fluidity and increased antioxidant capacity induced by C18:3.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2023)
Article
Food Science & Technology
Michelle Cheung, Julie A. Robinson, Phillip Greenspan, Ronald B. Pegg
Summary: Crude extracts from raw and roasted Georgia pecans were digested in vitro, and the digested and undigested extracts were separated into low- and high-molecular-weight fractions. The LMW fraction contained primarily flavan-3-ols and ellagic acid derivatives, while the HMW fraction contained procyanidins with different degrees of polymerization. Following digestion, there was a loss in phenolics and an increase in dimers in the LMW fraction, and a decrease in higher oligomeric procyanidins in the HMW fraction. The loss of phenolics after digestion was reflected in reduced total phenolics content and antioxidant capacity.
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.