Article
Pharmacology & Pharmacy
Jiacheng Ji, Shuo Zhang, Minyan Yuan, Min Zhang, Li Tang, Pengjiao Wang, Yujie Liu, Changqian Xu, Peng Luo, Xiuli Gao
Summary: This study revealed that fermented Rosa roxburghii Tratt juice (FRRT) can effectively lower lipid levels by improving gut microbiota dysbiosis and regulating metabolic disorders.
FRONTIERS IN PHARMACOLOGY
(2022)
Article
Nutrition & Dietetics
Yunyun Tan, Shuming Tan, Tingyuan Ren, Lu Yu, Pei Li, Guofang Xie, Chao Chen, Meng Yuan, Qing Xu, Zhen Chen
Summary: This study investigated the effects of ellagitannin from Rosa roxburghii Tratt on liver lipid metabolism disorder in db/db mice with type 2 diabetes. The results showed that ellagitannin significantly reduced body weight gain, decreased fasting blood glucose levels, and mitigated hepatic lipid droplet accumulation. RNA-seq analysis revealed differentially expressed genes and enrichment in fatty acid metabolic processes and other lipid metabolism-related pathways. Furthermore, ellagitannin upregulated the expression of PPAR alpha and PPAR gamma, while downregulating the expression of SREBP, FASN, and ACC. These findings suggest that ellagitannin can improve hepatic lipid metabolism disorder and potentially maintain lipid homeostasis in type 2 diabetes.
Article
Food Science & Technology
Hai-Li Zhou, Fei Peng, Jia-Xin Lin, Li-Ping Hu, Mingyong Xie, Tao Xiong
Summary: This study investigated the effects of fermentation by Limosilactobacillus fermentum NCU001464 (Lm. fermentum NCU001464) on the physicochemical properties and biological activity of dried RRT fruit. After 48 hours of fermentation, the pH and monosaccharide content of RRT decreased, while the total phenolic content, antioxidant capacity, and xanthine oxidase (XO) inhibition increased. The binding interactions between fermented RRT and XO were confirmed to be stronger, with hydrogen bonds and van der Waals forces as the main binding forces.
Review
Chemistry, Applied
Huan Li, Wangyang Fang, Ze Wang, Yang Chen
Summary: The three Rosaceae fruits in China have been transformed into standardized juice or beverage products, but there are still limitations in research and development that need to be addressed. This report provides a comprehensive review of phytochemical and biological investigations, flavor profiles, and industrial development of these fruits to advance studies and developments from a reasonable perspective.
Article
Food Science & Technology
Binbin Li, Ting Zhang, Yan Dai, Guilan Jiang, Yuzhu Peng, Jiaying Wang, Yuting Song, Zhuhong Ding
Summary: This study analyzed the flavor compounds in Rosa roxburghii Tratt (RRT) that were fermented by different probiotics using headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS). The results showed that probiotics could improve the flavor of RRT, with Lactobacillus acidophilus having the largest effect. Additionally, after fermentation, RRT had increased levels of SOD and enhanced scavenging capacity of DPPH, ABTS, and OH free radicals.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Chemistry, Applied
Die Zhou, Jiang Zhong, Yongguang Huang, Yuxin Cheng
Summary: By extracting and studying the free and bound polyphenols from Rosa roxburghii Tratt distiller's grains, it was found that the free polyphenols have higher antioxidant activity and can improve the gut microbiota structure and increase short chain fatty acid concentrations. The main components responsible for modulating the gut microbiota are quercetin, catechin, kaempferol, cyanidin, and baicalin. This research suggests that Rosa roxburghii Tratt distiller's grains are a promising source of natural antioxidants and prebiotic foods.
Article
Food Science & Technology
Li Tang, Shuo Zhang, Min Zhang, Peng-Jiao Wang, Gui-You Liang, Xiu-Li Gao
Summary: This study aimed to explore the anti-ALI activity of Chinese functional food Rosa roxburghii Tratt fruit polyphenols (RRTP). The results indicated that RRTP significantly attenuated the severity of pathological changes and pulmonary capillary permeability in ALI mice. Metabolomics studies revealed that RRTP markedly affected multiple metabolites and metabolic pathways. Network pharmacology analysis identified the core active components and potential therapeutic targets of RRTP.
FOOD SCIENCE & NUTRITION
(2022)
Article
Food Science & Technology
Pengquan Zhao, Jiandong Wang, Xinyu Yan, Zihui Cai, Lina Fu, Qi Gu, Lin Liu, Haojie Jin, Yujie Fu
Summary: In this study, a food packaging film with higher antioxidant and antimicrobial activities was produced by incorporating the bioactive extract of Rosa roxburghii Tratt leaves into a chitosan/zein matrix. The film showed improved mechanical properties, light barrier properties, water vapor permeability, and exhibited strong antioxidant and antibacterial activities, extending the shelf life of blueberries and cherry tomatoes.
FOOD PACKAGING AND SHELF LIFE
(2022)
Article
Food Science & Technology
Fuhua Li, Shuhan Yang, Lihua Liu, Huizhen Fu, Jian Ming
Summary: This study investigated the effects of high pressure processing (HPP) on various properties of Rosa roxburghii Tratt juice (RrT). HPP(>100 MPa) increased the levels of beneficial compounds such as SOD, ascorbic acid, total phenolics, and flavonoids. HPP also enhanced the aroma intensity of certain compounds while reducing the flavor concentration of nitrogen oxides. Overall, this study highlights the potential of HPP to improve the quality of RrT juice.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Biochemistry & Molecular Biology
Yuhang Deng, Huan Kan, Yonghe Li, Yun Liu, Xu Qiu
Summary: This study analyzed the VOCs and flavor characteristics of Rosa roxburghii and Rosa sterilis using HS-SPME-GC-MS. The results showed differences in key flavor components between the two species, and specific components were identified as potential markers to distinguish their flavor profiles.
Article
Chemistry, Applied
Dansi Huang, Chao Li, Qing Chen, Xing Xie, Xiong Fu, Chun Chen, Qiang Huang, Zebo Huang, Hao Dong
Summary: Rosa roxburghii Tratt pomace (RRTP) was extracted to obtain free and bound phenolic fractions, which showed dose-dependent scavenging of radicals and improved survival rates in paraquat-exposed nematodes by enhancing SOD and CAT activities. These results suggest RRTP as a good and cost-effective source of natural antioxidants.
Article
Horticulture
Jiaohong Li, Zhenxiang Guo, Yue Luo, Xiaomao Wu, Huaming An
Summary: Foliar application of chitosan can effectively control powdery mildew in Rosa roxburghii, enhance its disease resistance, and increase yield and quality.
Article
Pharmacology & Pharmacy
Yuyan Xu, Baofei Sun, Qibing Zeng, Shaofeng Wei, Guanghong Yang, Aihua Zhang
Summary: Endemic arsenism caused by coal burning is a unique biogeochemical disease in China, characterized by element imbalances. This study found that arsenic exposure increases the content of certain elements while decreasing others, and high levels of arsenic, iron, and lead, as well as low levels of selenium, increase the risk of arsenism. Additionally, the study reveals that Rosa roxburghii Tratt juice can reverse the element imbalances caused by arsenic and improve arsenism.
FRONTIERS IN PHARMACOLOGY
(2022)
Article
Food Science & Technology
Xiaojuan Ding, Yihong Yu, Zhuhong Ding
Summary: This study investigated the interaction mechanisms among rutin, isoquercitrin, and beta-glucosidase, shedding light on how rutin and isoquercitrin quench the intrinsic fluorescence of beta-glucosidase through complex formation. The study highlighted the importance of substituted groups on the binding of quercetin glycoside compounds to beta-glucosidase, providing insights for the design of natural flavonoid-protein complex functional foods.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Binbin Li, Dandan Yuan, Shengguo Song, Mingwei Yang, Guilan Jiang, Yuting Song, Zhuhong Ding
Summary: Lactobacillus acidophilus GIM1.208 (LA) can significantly improve the volatile flavor and sensory scores of Rosa rox-burghii Tratt (RRT). This study used widely targeted metabolomics to comprehensively analyze the effects of LA on flavor and activity of RRT. The results showed that LA fermentation increased the total phenolics and flavonoids content of RRT, while slightly decreasing the total triterpenoids content. The total antioxidant activity and hypoglycemic activity of RRT also increased.
