Flavour and Fragrance Journal最新文献_第2页

The Anti-Inflammatory Activities of Sphagnum palustre L. Ethanol Extract to Control Inflammation in RAW264.7 Cells 芦笋乙醇提取物对RAW264.7细胞的抗炎作用

IF 2.1 3区农林科学

Flavour and Fragrance Journal Pub Date : 2025-01-15 DOI: 10.1002/ffj.3847

Zhi Wu, Jiahui Zheng, Yang Xu, Dairong Wang, Qingbin Han, Ping Liu, Xiaorong Liu, Lanyue Zhang

{"title":"The Anti-Inflammatory Activities of Sphagnum palustre L. Ethanol Extract to Control Inflammation in RAW264.7 Cells","authors":"Zhi Wu, Jiahui Zheng, Yang Xu, Dairong Wang, Qingbin Han, Ping Liu, Xiaorong Liu, Lanyue Zhang","doi":"10.1002/ffj.3847","DOIUrl":"https://doi.org/10.1002/ffj.3847","url":null,"abstract":"<div>\u0000 \u0000 <p>Discomfort caused by inflammation leads to stress and anxiety in patients and seriously decreases the patients' quality of life. People prefer to use natural products instead of anti-inflammatory drugs because of their low toxicity and side effects. Studies have shown that <i>Sphagnum palustre</i> L. (<i>S. palustre</i>) can be used as medicinal plant, but few studies have focused on its anti-inflammatory effects. This study explored the mechanism of action of the ethanol extract of the peat moss plant <i>S. palustre</i> on lipopolysaccharide-induced inflammation in macrophage RAW264.7 cells. Components in <i>S. palustre</i> ethanol extracts (SPE) were identified by HPLC-MS, which mainly included 4-methoxybenzaldehyde, 4-methoxycinnamaldehyde and oleanolic acid. The effects of different concentrations (6.25–100 μg/mL) of SPE after 24 h administration were evaluated to establish a cellular inflammation model. Three biological replicates were performed based on each experiment, the MTT assay results showed that a low concentration of SPE promoted cell proliferation marked by Formazan. In a neutral red uptake assay, the SPE group was effectively inhibited the cell phagocytosis rate. With the increase of SPE concentration, intracellular ROS release decreased, which detected by DCFH-DA. Immunofluorescence assay result showed that SPE inhibited the release of reactive oxygen species from macrophages with fluorescent markers and DAPI. SPE inhibited the release of nitric oxide from macrophages as well. What's more, SPE significantly decreased the protein expression of interleukin (IL)-1, IL-6, and nuclear factor (NF)-κB according to enzyme-linked immunosorbent and immunocytochemical assays. SPE reduces inflammation in macrophage RAW264.7 cells and thus is a promising natural anti-inflammatory plant.</p>\u0000 </div>","PeriodicalId":170,"journal":{"name":"Flavour and Fragrance Journal","volume":"40 3","pages":"455-466"},"PeriodicalIF":2.1,"publicationDate":"2025-01-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143831415","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Serbian Traditional Spirit Enriched With Yellow Gentian and Saline Wormwood: Volatile Profile and Sensory Traits 塞尔维亚传统酒加黄龙胆和咸艾：挥发性特征和感官特征

IF 2.1 3区农林科学

Flavour and Fragrance Journal Pub Date : 2025-01-06 DOI: 10.1002/ffj.3846

Sonja Veljović, Dragan Cvetković, Marija Petrović, Milica Luković, Ivana Karabegović, Predrag Vukosavljević, Zora Dajić Stevanović

{"title":"Serbian Traditional Spirit Enriched With Yellow Gentian and Saline Wormwood: Volatile Profile and Sensory Traits","authors":"Sonja Veljović, Dragan Cvetković, Marija Petrović, Milica Luković, Ivana Karabegović, Predrag Vukosavljević, Zora Dajić Stevanović","doi":"10.1002/ffj.3846","DOIUrl":"https://doi.org/10.1002/ffj.3846","url":null,"abstract":"<div>\u0000 \u0000 <p>Since ancient times numerous, aromatic and medicinal herbs have been commonly used for the production of various herbal beverages. The effect of yellow gentian (<i>Gentiana lutea</i>) and saline wormwood (<i>Artemisia santonicum</i>) on the qualitative and quantitative composition of the volatile compounds and the sensory properties of the Serbian traditional plum brandy (“slivovitz”) was investigated. Simultaneously, similar commercial alcoholic beverages obtained from the local market have been researched for comparison. Eighty-nine volatile compounds were detected by GC–MS analysis in tested herbal spirits. More than 30% of detected volatile compounds belong to esters, whereas fatty acid esters contributed to the flavour with pleasant fruity and floral notes. The addition of <i>A. santonicum</i> improved the complexity of volatile profiles, with the main contribution of ketones. On the other hand, the phenylethyl alcohol, typical for its pleasant odour, was exclusively detected in samples enriched by yellow gentian. Saline wormwood contains compounds of a higher influence on lightness compared to the gentian root, whose compounds have increased the red colour intensity of the alcoholic product. The volatile compounds of yellow gentian and saline wormwood enriched the sensory properties of alcohol spirits, both contributing to the fruity aroma, with differences in spicy and herbal aroma, respectively. Extractible compounds of the studied herbs increased the complexity of the volatile profile, which significantly improved the aroma of herbal spirits. Selected herbs, already known for their traditional ethnomedicinal uses in the Balkans, could be considered as valuable material for production of functional beverages of attractive sensory traits.</p>\u0000 </div>","PeriodicalId":170,"journal":{"name":"Flavour and Fragrance Journal","volume":"40 3","pages":"555-568"},"PeriodicalIF":2.1,"publicationDate":"2025-01-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143831180","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Performance Characterisation and Application of Zein Microcapsules Loaded With Pyrazine Flavour 添加吡嗪香料的玉米蛋白微胶囊的性能特征及应用

IF 2.1 3区农林科学

Flavour and Fragrance Journal Pub Date : 2024-12-31 DOI: 10.1002/ffj.3834

Meng Zhou, Yujie Zhang, Aimin He, Weihua Chen, Li Jiang, Miao Lai, Mingqin Zhao, Bing Cui

{"title":"Performance Characterisation and Application of Zein Microcapsules Loaded With Pyrazine Flavour","authors":"Meng Zhou, Yujie Zhang, Aimin He, Weihua Chen, Li Jiang, Miao Lai, Mingqin Zhao, Bing Cui","doi":"10.1002/ffj.3834","DOIUrl":"https://doi.org/10.1002/ffj.3834","url":null,"abstract":"<div>\u0000 \u0000 <p>Pyrazine spices are prone to loss during application and storage due to their low molecular weight and high volatility. This study utilised zein as the wall material to develop microcapsules containing 2,3-diethyl-5-methylpyrazine (DEMP), aiming to investigate protective and controlled release capabilities. The microcapsules (zein@DEMP) were fabricated using the antisolvent method, with an optimised loading rate of 11.43%, as determined by response surface methodology. Scanning electron microscopy (SEM) revealed that the zein@DEMP microcapsules exhibited a well-dispersed spherical structure, while transmission electron microscopy (TEM) indicated a core-shell structure. Fourier transform infrared (FTIR) spectroscopy further confirmed the successful encapsulation of DEMP. At the same time, pyrolysis results showed that the DEMP could be released under heating without producing any significant harmful compounds. Additionally, heat release kinetics at varying rates exhibited a strong linear fit, and the release kinetic at 80°C followed a first-order kinetic equation. Storage stability tests demonstrated a significant increase in DEMP retention after 30 days at room temperature. Furthermore, the zein@DEMP microcapsules displayed antioxidant properties. When incorporated into heat-not-burn (HNB) cigarettes at a concentration of 20 mg, the zein@DEMP microcapsules improved sensory evaluation. The transfer behaviour of DEMP was also examined. This study underscores the potential of microencapsulation technology in enhancing the thermal stability and sustained-release characteristics of pyrazine spices.</p>\u0000 </div>","PeriodicalId":170,"journal":{"name":"Flavour and Fragrance Journal","volume":"40 2","pages":"251-266"},"PeriodicalIF":2.1,"publicationDate":"2024-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143424327","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Applications of Single-Cell Sequencing in Airway Inflammatory Diseases: Progress and Perspectives 单细胞测序在气道炎性疾病中的应用：进展与展望

IF 2.1 3区农林科学

Flavour and Fragrance Journal Pub Date : 2024-12-30 DOI: 10.1002/ffj.3837

Huifang Liu, Jiali Yin, Yujuan Yang, Xinjun Xu, Jingyi Yu, Xianghuang Luo, Yu Zhang, Xicheng Song

{"title":"Applications of Single-Cell Sequencing in Airway Inflammatory Diseases: Progress and Perspectives","authors":"Huifang Liu, Jiali Yin, Yujuan Yang, Xinjun Xu, Jingyi Yu, Xianghuang Luo, Yu Zhang, Xicheng Song","doi":"10.1002/ffj.3837","DOIUrl":"https://doi.org/10.1002/ffj.3837","url":null,"abstract":"<div>\u0000 \u0000 <p>Airway inflammatory diseases include allergic rhinitis (AR), chronic rhinosinusitis (CRS), bronchial asthma (BA), chronic obstructive pulmonary disease (COPD) and idiopathic pulmonary fibrosis (IPF). Single-cell sequencing (SCS), as a powerful tool for revealing cellular and molecular landscapes at single-cell resolution, which has revealed many of the intrinsic biological features and dynamics of airway inflammation, viral infections and other pathologies, as well as constructing immune landscapes of health and disease states. We reviewed the literature focusing on the past several years have focused on using SCS technology increased our understanding of the airway immune cell landscape of airway diseases, including CRS, AR, BA, COPD, IPF, as well as the landscape of airway immune cells in healthy and pathological conditions. We also have elucidated the role of a subset of T cells, myeloid cell, basophils and mast cells in airway diseases revealed by SCS. Meanwhile we also highlighted the use of SCS to explore the potential mechanisms of immune cell interactions.</p>\u0000 </div>","PeriodicalId":170,"journal":{"name":"Flavour and Fragrance Journal","volume":"40 2","pages":"171-182"},"PeriodicalIF":2.1,"publicationDate":"2024-12-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143424271","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Influence of Different Taste Feed Additives on Feed Intake and Growth Performance in Growing Goats 不同口味饲料添加剂对生长山羊采食量和生长性能的影响

IF 2.1 3区农林科学

Flavour and Fragrance Journal Pub Date : 2024-12-27 DOI: 10.1002/ffj.3842

P. Naveen, Harneet Kour, Raman Malik, Hardik Naliyapara, Anil Gabbur, Parul Rana, Amandeep Goyal

{"title":"Influence of Different Taste Feed Additives on Feed Intake and Growth Performance in Growing Goats","authors":"P. Naveen, Harneet Kour, Raman Malik, Hardik Naliyapara, Anil Gabbur, Parul Rana, Amandeep Goyal","doi":"10.1002/ffj.3842","DOIUrl":"https://doi.org/10.1002/ffj.3842","url":null,"abstract":"<div>\u0000 \u0000 <p>The present study was carried out to evaluate the influence of different taste feed additives on feed intake and growth performance in Alpine × Beetal growing goats. For this, a 90-day growth trial was conducted on 36 growing goats of 3–4 months age which were divided into six groups of six animals each. Animals in all groups were fed individually to meet the requirement for both maintenance and growth as per ICAR 2013. Individual taste feed additives were added in their concentrate mixture of total mixed ration (TMR) as food-grade sucrose (sweet) at the rate of 75 g/kg DM (SWE), NaCl (salt) at the rate of 15 g/kg DM (SAL), food-grade citric acid (sour) at the rate of 10 g/kg DM (SOU), urea (bitter) at the rate of 5 g/kg DM (BIT) and food-grade monosodium glutamate (umami) at the rate of 10 g/kg DM (UMA). The study revealed significantly higher (<i>p</i> < 0.01) average dry matter intake (DMI) (kg/day) in SWE (0.541 ± 0.034) and SAL (0.560 ± 0.041) groups compared to CON (0.476 ± 0.039). Average daily body weight gain (g/d/animal) was significantly higher (<i>p</i> < 0.01) in sweet and salt taste-supplemented groups compared to control. Body measurements including heart girth, withers height, body length and hip height were similar among six treatments. Feed conversion efficiency (kg live weight gain/100 kg DMI) and feed conversion ratio (kg DMI/kg live weight gain) were unaffected due to taste supplementation. While supplementation of sweet taste increased the digestibility of NDF and ADF, sweet- and salt-supplemented groups increased DCP as well as TDN intake. It was concluded that addition of sweet and salt taste in TMR had a positive impact on feed intake and growth performance in growing goats.</p>\u0000 </div>","PeriodicalId":170,"journal":{"name":"Flavour and Fragrance Journal","volume":"40 3","pages":"440-444"},"PeriodicalIF":2.1,"publicationDate":"2024-12-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143831486","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Analysis of Volatile Substances Difference in Hazelnut Soy Sauce at Different Fermentation Stages Based on HS-SMPE-GC/MS 基于HS-SMPE-GC/MS的榛子酱油不同发酵阶段挥发性物质差异分析

IF 2.1 3区农林科学

Flavour and Fragrance Journal Pub Date : 2024-12-24 DOI: 10.1002/ffj.3845

Miao Fu, Chenyang Zou, Chunmao Lyu, Chuan Tian, Yanyan Wu, Le Chen, Han Jiang

{"title":"Analysis of Volatile Substances Difference in Hazelnut Soy Sauce at Different Fermentation Stages Based on HS-SMPE-GC/MS","authors":"Miao Fu, Chenyang Zou, Chunmao Lyu, Chuan Tian, Yanyan Wu, Le Chen, Han Jiang","doi":"10.1002/ffj.3845","DOIUrl":"https://doi.org/10.1002/ffj.3845","url":null,"abstract":"<div>\u0000 \u0000 <p>Hazelnut meal, as a by-product of hazelnut oil extraction, is not only rich in protein but also has the potential to become a high-quality plant protein source. In this study, we innovatively developed a novel hazelnut soy sauce product using hazelnut meal as the main raw material. The volatile components of hazelnut soy sauce in different fermentation stages were analysed by HS-SPME-GC/MS technique. The results of the analysis showed that 127 different volatile substances were identified in the samples tested, including alcohols, aldehydes, acids, esters, ketones, phenols, furans, pyrazines and other categories. In addition, we found that there were significant differences in the volatile components of hazelnuts soy sauce at different fermentation stages, and these differences were mainly driven by eight key volatile substances such as isoamyl acetate, phenylethanol, 1-octene-3-ol, phenylacetaldehyde, benzaldehyde, ethyl acetate, isoamylaldehyde and 2,6-dimethylpyrazine. This study not only provides a preliminary insight into the dynamic changes of volatile substances in hazelnut soy sauce during fermentation but also opens up a new way for high-value utilisation of hazelnut meal.</p>\u0000 </div>","PeriodicalId":170,"journal":{"name":"Flavour and Fragrance Journal","volume":"40 3","pages":"445-454"},"PeriodicalIF":2.1,"publicationDate":"2024-12-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143831420","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Formulation of Health Boosting Foods by Exploring the Microbial Wealth Harbouring in Ethnic Food System of Indian Himalayas 挖掘印度喜马拉雅民族食品系统中微生物财富的配方促进健康的食品

IF 2.1 3区农林科学

Flavour and Fragrance Journal Pub Date : 2024-12-19 DOI: 10.1002/ffj.3844

Neha Gautam, Nivedita Sharma, Yogesh K. Ahlawat, Nisha Sharma

{"title":"Formulation of Health Boosting Foods by Exploring the Microbial Wealth Harbouring in Ethnic Food System of Indian Himalayas","authors":"Neha Gautam, Nivedita Sharma, Yogesh K. Ahlawat, Nisha Sharma","doi":"10.1002/ffj.3844","DOIUrl":"https://doi.org/10.1002/ffj.3844","url":null,"abstract":"<div>\u0000 \u0000 <p>Nowadays, traditional food/ethnic foods have vanished from the diet of majority of young people. There is a need to preserve endangered and rarely used fermented food items to maintain the good health of future generations. Therefore, there is a scope for food industry to make an effort to explore nutrient rich sources out of these rarely used foods. The blending of ethnic and traditional foods in a scientific way could trigger many cumulative foods adding fresh dimensions simultaneously preserving functional properties of these foods and providing health benefits. The Himalayan states harbours more thousands types of fermented foods/ethnic foods being consumed. The majority of food consumed by the population in remote areas of the country includes a variety of ethnic dishes from the Indian Himalayas, such as Sepu Bari, Seera, Salori, Bhaturu, Aenkali, Childa-bhala, Gundruck, Dhulliachar, Jaanr, Angoori, Chuli, Auria, Jhol, Chhang and Churpi. These foods have seldom been explored for their potential to yield new and health-promoting microorganisms. For the first time, the aforementioned items have been investigated for the isolation and identification of safe, food-grade bacteria, paving the way for the development of innovative health foods with functional properties.</p>\u0000 </div>","PeriodicalId":170,"journal":{"name":"Flavour and Fragrance Journal","volume":"40 3","pages":"402-416"},"PeriodicalIF":2.1,"publicationDate":"2024-12-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143831470","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Research Progress on Embryonic Development, Genetic Regulation and Clinical Management of Congenital Middle Ear Malformations 先天性中耳畸形的胚胎发育、遗传调控及临床治疗研究进展

IF 2.1 3区农林科学

Flavour and Fragrance Journal Pub Date : 2024-12-18 DOI: 10.1002/ffj.3836

Xiaochen Gao, Chengzhilin Li, Fanyu Yuan, Xue Cao, Chengcheng Liu, Wenwen Qi, Fengyang Xie, Ming Xia

{"title":"Research Progress on Embryonic Development, Genetic Regulation and Clinical Management of Congenital Middle Ear Malformations","authors":"Xiaochen Gao, Chengzhilin Li, Fanyu Yuan, Xue Cao, Chengcheng Liu, Wenwen Qi, Fengyang Xie, Ming Xia","doi":"10.1002/ffj.3836","DOIUrl":"https://doi.org/10.1002/ffj.3836","url":null,"abstract":"<p>Congenital middle ear malformations are a common hearing defect in newborns, primarily characterised by abnormal middle ear structures, particularly underdeveloped or malformed ossicular chains, resulting in conductive hearing loss. This article provides a comprehensive review of the embryonic development process of the middle ear and the genetic regulatory mechanisms, with a focus on the <i>Tbx1</i> gene, which is closely related to middle ear development. Studies have shown that the <i>Tbx1</i> gene plays a crucial role in the migration of neural crest cells and the formation of middle ear structures, and its mutation or abnormal expression can lead to developmental defects of the middle ear structure. These gene mutations affect downstream signalling pathways (such as <i>FGF8</i>, <i>FGF10</i> and <i>BMP4</i>), which are essential in the formation of the ossicles, ear canal and middle ear cavity. Additionally, this article discusses the aetiology of congenital middle ear malformations, associated syndromes, clinical manifestations, classification, diagnosis and treatment strategies. Diagnostic methods for middle ear malformations include audiological examinations, imaging studies and genetic testing. Early diagnosis and intervention, such as surgical correction and the use of hearing aids, can help improve the hearing and quality of life of patients. This article aims to provide a reference and basis for further etiological research and precise treatment by elucidating the mechanisms and clinical features of middle ear malformations.</p>","PeriodicalId":170,"journal":{"name":"Flavour and Fragrance Journal","volume":"40 3","pages":"393-401"},"PeriodicalIF":2.1,"publicationDate":"2024-12-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/ffj.3836","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143831106","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Discrimination Among New Vegetative Materials of Passiflora edulis Sims. From Canary Islands by Their Volatile Profile 西番莲新营养材料的鉴别。来自加那利群岛的不稳定剖面

IF 2.1 3区农林科学

Flavour and Fragrance Journal Pub Date : 2024-12-17 DOI: 10.1002/ffj.3840

Montse Saura-Cayuela, José M. García-Fraga, Juan Cabrera-Cabrera, María J. Grajal-Martín, Juan H. Ayala, María J. Trujillo-Rodríguez, Verónica Pino

{"title":"Discrimination Among New Vegetative Materials of Passiflora edulis Sims. From Canary Islands by Their Volatile Profile","authors":"Montse Saura-Cayuela, José M. García-Fraga, Juan Cabrera-Cabrera, María J. Grajal-Martín, Juan H. Ayala, María J. Trujillo-Rodríguez, Verónica Pino","doi":"10.1002/ffj.3840","DOIUrl":"https://doi.org/10.1002/ffj.3840","url":null,"abstract":"<p>This study shows the successful discrimination among different passion fruit samples cultivated in the Canary Islands, specifically purple, yellow, and a new cultivar labelled as purple selection (obtained to ensure disease resistance, yield, and adequate taste of the cultivated materials), based on their distinctive volatile profile. The headspace solid-phase microextraction (HS-SPME) method (using under optimum conditions the commercial CAR/PDMS fibre at 62°C for 60 min and 15% (w/w) NaCl with 10 mL of juices of passion fruit samples) was applied to estimate the volatile profile of up to eighteen passion juice fruit samples, coupling the technique to gas chromatography tandem mass spectrometry (GC–MS). The method permitted the identification of up to 135 volatile compounds such as esters, terpenes and alcohols, among others. The qualitative study indicated that the most abundant compounds in yellow and purple passion fruit are the same (hexyl hexanoate (21%–14%), hexyl butanoate (19%–11%) and ethyl hexanoate (11%–6%)), while the most abundant compounds for this new vegetative material are ethyl octanoate (with almost 53%), hexyl hexanoate and ethyl 3-hexanoate. Advanced statistical techniques, such as linear discrimination analysis (LDA), were used to explore each data sample, with samples analysed by HS-SPME-GC–MS in quadruplicate. 106 peaks were coincident in all chromatograms of the samples, but only 13 variables (compounds) were sufficient to discriminate the new vegetative species. Besides, the HS-SPME-GC–MS method proved to be efficient and sustainable, with application of modern metrics of greenness, particularly when compared with other techniques commonly applied for this type of analysis.</p>","PeriodicalId":170,"journal":{"name":"Flavour and Fragrance Journal","volume":"40 2","pages":"365-383"},"PeriodicalIF":2.1,"publicationDate":"2024-12-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/ffj.3840","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143423909","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Study on the Improvement of Cognitive Impairment Induced by Scopolamine in Mice by Forsythia suspensa Essential Oil 连翘精油改善东莨菪碱所致小鼠认知功能障碍的研究

IF 2.1 3区农林科学

Flavour and Fragrance Journal Pub Date : 2024-12-17 DOI: 10.1002/ffj.3831

Wei Wang, Liujing Huang, Xuyang Niu, Shanshan Li, Huimin Liu, Lan Xia, Xuewu Chen, Qinglei Liu

{"title":"Study on the Improvement of Cognitive Impairment Induced by Scopolamine in Mice by Forsythia suspensa Essential Oil","authors":"Wei Wang, Liujing Huang, Xuyang Niu, Shanshan Li, Huimin Liu, Lan Xia, Xuewu Chen, Qinglei Liu","doi":"10.1002/ffj.3831","DOIUrl":"https://doi.org/10.1002/ffj.3831","url":null,"abstract":"<div>\u0000 \u0000 <p>In this study, the mechanism of <i>Forsythia suspensa</i> essential oil (FSEO) on cognitive disorders was investigated based on network pharmacology and animal experiments. The common targets of AD diseases and the main components of FSEO were collected through GeneCards, PubChem, STRING and other databases, and protein–protein interaction (PPI) network maps were established. GO functional enrichment analysis and KEGG pathway enrichment analysis were performed using DAVID and Metascape databases, and the enrichment results were verified using the scopolamine (SCO) cognitive impairment mouse model. The results of network pharmacological analysis showed that FSEO involved 107 potential therapeutic targets, among which MAPK1, MAPK3 and ESR1 were the core targets, which were closely related to the regulatory pathways of MAPK cascade, 5-hydroxytryptaminergic synapses, dopaminergic synapses and oxidoreductase activity. The results of animal experiments showed that FSEO improved cognitively impaired behaviours, reduced central cholinergic neuron damage and oxidative stress in the mouse brain and increased the content of monoamine transmitters in the mouse brain. Animal experiments further validated the results of the FSEO network pharmacology analysis.</p>\u0000 </div>","PeriodicalId":170,"journal":{"name":"Flavour and Fragrance Journal","volume":"40 2","pages":"336-348"},"PeriodicalIF":2.1,"publicationDate":"2024-12-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143423908","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0