Article
Agriculture, Multidisciplinary
Yanfang Li, Ming Li, Jiaping Liu, Wenhao Zheng, Yaqiong Zhang, Tongcheng Xu, Boyan Gao, Liangli Yu
Summary: The study analyzed the profiles of soluble and insoluble phenolic compounds in 11 commercial red sorghums using UPLC/QTOF-MS, identifying a total of 48 phenolic compounds with 8 compounds discovered for the first time in sorghums. The research found that 3-deoxyanthocyanidins significantly contributed to the antioxidant capacities of red sorghums, with 5-methoxy-luteolinidin showing the strongest correlation. Additionally, the soluble phenolic fraction of B13 dose-dependently inhibited cell proliferation and inflammation in specific cell lines.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2021)
Article
Food Science & Technology
Caterina Pagnini, Giacomo Sampietro, Gaia Santini, Natascia Biondi, Liliana Rodolfi
Summary: This study aimed to evaluate the potential of Tisochrysis lutea F&M-M36 as a substrate for Lactiplantibacillus plantarum ATCC 8014 and investigate the fermentation effects on functionality. The results showed that fermentation can enhance the antioxidant activity of microalgal-based functional foods, but further research is needed to optimize bacterial growth and evaluate its effects on functionality and organoleptic features.
Article
Biochemistry & Molecular Biology
Kristina Bimbiraite-Surviliene, Mantas Stankevicius, Simona Sustauskaite, Agnieszka Gegotek, Audrius Maruska, Elzbieta Skrzydlewska, Zita Barsteigiene, Ieva Akuneca, Ona Ragazinskiene, Audronis Lukosius
Summary: The study compared the composition and resulting antioxidant and biological properties of summer savory at different growth stages collected in the botanical garden of Vytautas Magnus University in central Lithuania climatic conditions.
Article
Biotechnology & Applied Microbiology
Hyo-Geun Lee, D. P. Nagahawatta, R. P. G. S. K. Amarasiri, You-Jin Jeon, Min-Cheol Kang
Summary: This study aimed to determine the chemical composition and physical characteristics of the step gradient ethanol precipitates of celluclast-assisted hydrolysate from Sargassum thunbergii (STCFs). The yields of STCFs were STCF1 3.78 ± 0.01 %, STCF2 1.13 ± 0.06 %, and STCF3 0.17 ± 0.05 %. Polysaccharide and sulfate contents significantly increased in STCF1 and STCF2 but decreased in STCF3. Their physical characteristics were determined via FTIR, SEM, MALS, and MS. FTIR showed that STCF1 and STCF2 have specific S-O, C-O-S bonds in sulfate, while STCF3 has a specific C-O bond in glucan.
ALGAL RESEARCH-BIOMASS BIOFUELS AND BIOPRODUCTS
(2023)
Article
Biochemistry & Molecular Biology
Zian Qiao, Lu Han, Xinsheng Liu, Huining Dai, Changmin Liu, Min Yan, Wannan Li, Weiwei Han, Xinlu Li, Silu Huang, Bo Gao
Summary: This study focused on the extraction, radical scavenging activities, and chemical composition identification of total flavonoids in sunflower receptacles. The results showed that sunflower receptacles can be used as a natural source of flavonoids and have potential applications in the pharmaceutical industry.
Article
Biochemistry & Molecular Biology
Hee Young Kim, Meran Keshawa Ediriweera, Kyung-Hwan Boo, Chang Sook Kim, Somi Kim Cho
Summary: The study found that steaming and microwaving increased the total polyphenol content of broccoli florets, while steaming decreased the total flavonoid content and microwaving slightly increased it. All broccoli extracts demonstrated similar radical scavenging and cytoprotective effects. Steamed (3 min)-freeze-dried (F-S3) and microwaved (2 min)-freeze-dried (F-M2) samples showed elevated levels of L-sulforaphane and strong anti-proliferative effects in MCF-7 cells.
Article
Agriculture, Dairy & Animal Science
Lu Wang, Junyan Zhou, Yifan Chen, Li Wang, Hongmei Pan, Qile Hu, Huangwei Shi, Changhua Lai
Summary: The study aimed to determine the chemical composition, energy content, and digestibility of amino acids in Cyperus esculentus co-products fed to growing pigs. Results showed that the different C. esculentus co-products varied greatly in terms of their nutrient composition and digestibility, with EPCC being the most suitable feedstuff for growing pigs based on energy content and amino acid digestibility.
JOURNAL OF ANIMAL SCIENCE
(2021)
Article
Biochemistry & Molecular Biology
Uyory Choe, Jianghao Sun, Elena Bailoni, Pei Chen, Yanfang Li, Boyan Gao, Thomas T. Y. Wang, Jiajia Rao, Liangli (Lucy) Yu
Summary: The study investigated the chemical composition, total phenolic content, and potential health benefits of tomato seed flour, including antioxidant, anti-inflammatory, and gut microbiota modulation properties. Tomato seed flour extracts dose-dependently suppressed the expression of pro-inflammatory markers and altered bacterial phyla and genera. The findings support the use of tomato seed flour as a value-added food ingredient.
Article
Plant Sciences
Sunjeet Kumar, Raza Ahmad, Sidra Saeed, Muhammad Azeem, Raimondas Mozuraitis, Anna-Karin Borg-Karlson, Guopeng Zhu
Summary: This study investigates the aroma composition and chemical components of essential oils in different coriander cultivars. The findings show significant differences in volatile aroma components of fresh coriander leaves among cultivars, but similar chemistry and antibacterial activity in essential oils.
FRONTIERS IN PLANT SCIENCE
(2022)
Article
Chemistry, Multidisciplinary
Jae Yeon Park, Ju Yeon Kim, Yun Gon Son, Seong Doo Kang, Sang Won Lee, Kwang Dong Kim, Jeong Yoon Kim
Summary: Eucalyptus globulus leaves contain phenolic metabolites with antioxidant effects, and their contents can be optimized through extraction under different solvent conditions. The 50% ethanol extract was found to have the highest content of total phenolics, while the 100% ethanol extract had the highest content of total flavonoids. LC-Q-TOF/MS analysis identified the major chemical composition of E. globulus leaves, and HPLC quantification showed the influence of flavonoids on the phenolic content, flavonoid content, and antioxidant activity.
APPLIED SCIENCES-BASEL
(2023)
Article
Chemistry, Medicinal
Yufeng Tian, Xiaoyan Jia, Qinqin Wang, Tingya Lu, Guodong Deng, Minyi Tian, Ying Zhou
Summary: This study aimed to identify the chemical composition of the essential oil (EO) from Alpinia galanga flowers and evaluate its antioxidant, antibacterial, enzyme inhibitory, and anticancer activities. The EO was found to contain various components, exhibiting moderate scavenging effects on free radicals and strong antimicrobial properties against multiple bacteria. It also showed inhibitory activity against specific enzymes. Additionally, the EO demonstrated remarkable selective cytotoxicity towards leukemia cells.
Article
Biochemistry & Molecular Biology
Gabriela Stanciu, Florin Aonofriesei, Simona Lupsor, Elena Oancea, Magdalena Mititelu
Summary: The aim of this study was to identify and exploit the local plant resources with biologically active properties from the Dobrogea area, Romania. Black poplar buds were collected and macerated to evaluate their qualities as antioxidant and antimicrobial agents. The results showed that the hydroalcoholic macerates of black poplar buds contained high concentrations of phenolic compounds and exhibited potent antioxidant and antimicrobial activities.
Article
Chemistry, Analytical
Samin Fathalinejad, Esben Taarning, Peter Christensen, Jan H. Christensen
Summary: This study developed a GC-MS identification workflow for carbohydrate fragmentation compounds, built a library of compounds detected by five different GC-MS methods, investigated and compared compound coverage among the methods, and explored possible reaction pathways for some analytes. A total of 389 compounds were detected, with solid-phase microextraction detecting the highest number of analytes and derivatization GC-MS technique detecting the lowest but largest molecules.
JOURNAL OF ANALYTICAL AND APPLIED PYROLYSIS
(2021)
Article
Agriculture, Dairy & Animal Science
Guofeng Xu, Zhe Han, Siran Wang, Tongtong Dai, Dong Dong, Cheng Zong, Xuejing Yin, Yushan Jia, Tao Shao
Summary: The study evaluated the effects of different levels of soy sauce residue replacement on TMR silages, recommending the use of 35% soy sauce residue for TMR silage making.
ITALIAN JOURNAL OF ANIMAL SCIENCE
(2022)
Article
Chemistry, Applied
Yuexi Yang, Fuge Niu, Steve W. Cui, Joshua Gong, Qi Wang
Summary: This study successfully encapsulated citral using SPPMP and demonstrated its effective release in the intestinal tract, showing potential as a suitable material for encapsulating hydrophobic compounds.
FOOD HYDROCOLLOIDS
(2022)