NFS Journal最新文献

{"title":"Dehydration of date fruit (Pheonix dactylifera L.) for the production of natural sweet powder","authors":"Fayeza Hasan ,&nbsp;Akmal Nazir ,&nbsp;Bhawna Sobti ,&nbsp;Hamza Tariq ,&nbsp;Rehmat Karim ,&nbsp;Ali H. Al-Marzouqi ,&nbsp;Afaf Kamal-Eldin","doi":"10.1016/j.nfs.2022.02.002","DOIUrl":"10.1016/j.nfs.2022.02.002","url":null,"abstract":"<div><p>The study aimed to produce natural additive-free powder from date fruits (<em>Phoenix dactylifera</em> L.). Dehydration of two date fruit varieties, i.e., Sukkari (semi-dry) and Barakawi (dry) was perforned at 65, 70 and 75 °C up to 72 h using a cabinet dryer. A temperature of 70 °C was found optimum for drying of both varieties by considering drying rate, total phenolic content, and hydroxymethylfurfural content. Barakawi date powder was found better than the Sukkari counterpart on comparing the water activity and clumping, mainly due to a low initial moisture content of the corresponding date fruit. To overcome the issue of clumping, the powders were compressed into tablets and cubes. The solubilities of the tablets/cubes were around 20% compared to 70–75% for powders. The article also presents a comprehensive comparison of fine and coarse fractions of date fruit powders for various physical parameters.</p></div>","PeriodicalId":19294,"journal":{"name":"NFS Journal","volume":"27 ","pages":"Pages 13-20"},"PeriodicalIF":0.0,"publicationDate":"2022-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2352364622000037/pdfft?md5=b8a5a983285729effac3e2f212f6f276&pid=1-s2.0-S2352364622000037-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49638846","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Lactic acid bacteria based fermentation strategy to improve phenolic bioactive-linked functional qualities of select chickpea (Cicer arietinum L.) varieties","authors":"Augchararat Klongklaew ,&nbsp;Kolawole Banwo ,&nbsp;Pornpimon Soodsawaeng ,&nbsp;Ashish Christopher ,&nbsp;Chartchai Khanongnuch ,&nbsp;Dipayan Sarkar ,&nbsp;Kalidas Shetty","doi":"10.1016/j.nfs.2022.03.004","DOIUrl":"10.1016/j.nfs.2022.03.004","url":null,"abstract":"<div><p>Chickpea is a rich source of dietary protein and human health promoting phenolic bioactives and globally used as food and food ingredients in contemporary and ethnic cuisines. This makes chickpea an excellent target as source of functional food ingredients for high-value and health-focused food and nutraceutical applications. Important specific interest is targeting counter measures to health risks associated with non-communicable chronic diseases (NCDs). Therefore, beneficial lactic acid bacteria (LAB) based fermentation strategy was recruited to improve phenolic-bioactive linked antioxidant and anti-hyperglycemic properties of select chickpea varieties (Myles, CDC-Anna, Dwelley, and B-90) which were initially screened for high baseline phenolic content. Aqueous extracts of chickpea flour were fermented with <em>Lactiplantibacillus plantarum</em> for 72 h. Total soluble phenolic (TSP) content, specific phenolic compounds, antioxidant activity, anti-hyperglycemic property relevant α-amylase and α-glucosidase, and anti-hypertensive property relevant angiotensin-I-converting enzyme (ACE) inhibitory activities of unfermented (control), and fermented (with natural acidic pH and adjusted neutral pH) samples were analyzed using rapid <em>in vitro</em> assay models at 0, 24, 48, and 72 h fermentation time points. Overall, TSP content slightly decreased over time, while total antioxidant activity improved with fermentation and specifically at 24 h time point. Higher, α-amylase and α-glucosidase enzyme inhibitory activities were also observed in fermented samples with natural acidic pH. However, anti-hypertensive relevant ACE inhibitory activity was only found in unfermented samples. Therefore, results indicated that LAB-based fermentation can be targeted strategically to improve antioxidant and anti-hyperglycemic relevant functional qualities in select chickpea varieties supporting NCD-linked health-focused food ingredient applications.</p></div>","PeriodicalId":19294,"journal":{"name":"NFS Journal","volume":"27 ","pages":"Pages 36-46"},"PeriodicalIF":0.0,"publicationDate":"2022-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2352364622000086/pdfft?md5=0639d1eaabbde1204ce079017afc6a12&pid=1-s2.0-S2352364622000086-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43268041","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"A validated qualitative method using oleuropein as a robust biomarker to confirm ground black pepper (Piper nigrum L.) adulteration with olive (Olea europaea L.) by-products","authors":"Jean-Louis Lafeuille ,&nbsp;Maryline Brun ,&nbsp;Stéphane Lefèvre ,&nbsp;Clare Menezes ,&nbsp;Ingrid Fiordaliso Candalino","doi":"10.1016/j.nfs.2022.03.002","DOIUrl":"10.1016/j.nfs.2022.03.002","url":null,"abstract":"<div><p>Olive stone and olive pomace were first identified as black pepper adulterants at the end of the 19th century. Nowadays, there is a worldwide boom in olive oil consumption. The olive oil and table olive industry generate tremendous volumes of olive wastes and this is presenting fraudsters with significant opportunities to use olive oil by-products as bulking agents in other foods such as black pepper. Despite the development of analytical methods for black pepper (<em>Piper nigrum</em> L.) authentication, it has been difficult to both detect and identify the specific fraudulent addition of <em>Olea europaea</em> L. waste by-products to this well-known spice. As such, there is a need for the development of a targeted method to address this issue. In this study, a secoiridoid phenolic biomarker of olive oil by-products, oleuropein, was identified as a target for the development of a novel analytical method, coupling ASE®) extraction and LC-MS/MS analysis for the identification of phenolic compounds as biomarkers of black pepper adulteration with olive wastes. The described operating conditions were used for the quantitation of oleuropein in olive oil by-products as well as the qualitative detection and identification of oleuropein in black pepper as a proof of the presence of olive waste addition as a bulking agent. Oleuropein was detected and quantified in all the olive oil by-product samples, even those subjected to processes such as olive-pomace extraction with hexane and sterilisation with steam heat-treatment. The method was validated for the qualitative detection of oleuropein in black pepper with selectivity and specificity values equal to 1 for 1.5% of olive pomace addition. The proposed method is simple and automated, requiring no purification step and can be applied as a rapid routine analysis to arm the industry against this potential fraud.</p></div>","PeriodicalId":19294,"journal":{"name":"NFS Journal","volume":"27 ","pages":"Pages 21-27"},"PeriodicalIF":0.0,"publicationDate":"2022-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2352364622000050/pdfft?md5=e6c7352f08fe23a237418dc03a372a0a&pid=1-s2.0-S2352364622000050-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49092479","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Probiotics survival and betalains stability in purple pitaya (Hylocereus sp.) juice","authors":"Jessie Usaga ,&nbsp;Daniela Barahona ,&nbsp;Laura Arroyo ,&nbsp;Patricia Esquivel","doi":"10.1016/j.nfs.2022.05.001","DOIUrl":"10.1016/j.nfs.2022.05.001","url":null,"abstract":"<div><p>The development of biofunctional non-dairy beverages with probiotics and prebiotics is a challenge and a frontier goal prompted by current consumers demand of health promoting foods, in particular from those with dietary restrictions related to dairy products. This study aimed to evaluate the survival of two commercially available probiotic strains, <em>Lactobacillus rhamnosus</em> LGG® and <em>Lactobacillus paracasei</em> (<em>Lactobacillus casei</em> 431), in a commercial sterile purple pitaya juice during storage at 5 °C. Additionally, the prebiotic effect of inulin (6.25 mg/ml) on the survival of <em>L. rhamnosus,</em> the most promising strain, was assessed. Physicochemical parameters such as betalain and soluble solids contents, pH, and color were also monitored during storage. Populations of <em>L. rhamnosus</em> and <em>L. paracasei</em> decreased from 11 to 7 log CFU/ml after 12 ± 1 and 0.93 ± 0.05 d, respectively. No changes on the individual betalain contents, as well as for total betalain concentrations (28 ± 3 μg/ml) were observed after probiotic inoculation nor during storage for all experimental trials and regardless of the strain evaluated (<em>P</em> &lt; 0.05). Moreover, the addition of inulin did not significantly (<em>P</em> &gt; 0.05) influence the survival kinetics of <em>L. rhamnosus</em> in the juice during storage and the juice color, pH and soluble solids content remained unaffected as well. Purple pitaya juice represents therefore a promising non-dairy food matrix for probiotics delivery.</p></div>","PeriodicalId":19294,"journal":{"name":"NFS Journal","volume":"27 ","pages":"Pages 47-53"},"PeriodicalIF":0.0,"publicationDate":"2022-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2352364622000098/pdfft?md5=cfc8552a16dfc572dac4701f7edb9f7d&pid=1-s2.0-S2352364622000098-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47624081","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Improving phenolic bioactive-linked functional qualities of traditional cereal-based fermented food (Ogi) of Nigeria using compatible food synergies with underutilized edible plants","authors":"Kolawole Banwo ,&nbsp;Aduragbemi Oyeyipo ,&nbsp;Lokesh Mishra ,&nbsp;Dipayan Sarkar ,&nbsp;Kalidas Shetty","doi":"10.1016/j.nfs.2022.03.001","DOIUrl":"10.1016/j.nfs.2022.03.001","url":null,"abstract":"<div><p>Traditional fermented foods with unique nutritional profiles are affordable and accessible dietary sources that support basic nutritional needs of many communities around the world. Ogi is a fermented combined cereal (Maize/Sorghum/other Millets) -based food of Nigeria and Sub-Saharan Africa, widely used as breakfast food for adults and weaning food for infants. However, during Ogi processing from cereal grains into slurries, significant losses of essential nutrients occurs, which affect overall nutritional quality. Therefore, improving specific health-targeted functional qualities of Ogi using novel food synergies with local plant based edible sources that are rich in essential nutrients and other health protective bioactives have significant dietary and health relevance. In this study, locally grown underutilized edible plants, like tigernut (<em>Cyperus esculentus</em>) and sesame (<em>Sesamum indicum</em> L.) seeds in different proportions (20 and 30 g) were separately synergized into maize and sorghum (80 and 70 g) and these food synergies were allowed to ferment spontaneously for 48 h. Physiochemical properties, proximate composition, and microbial population count of fermented food synergies were investigated at 0, 24, and 48 h time points. Additionally, total soluble phenolic content, phenolic profile, antioxidant activity, and anti-hyperglycemic property relevant α-glucosidase enzyme inhibitory activity of dried fermented food synergies were determined using rapid <em>in vitro</em> assay models. Food synergy with sesame seeds and natural fermentation resulted in improvement of crude protein, fat, and vitamin C content in both maize and sorghum based Ogi. Furthermore, higher soluble phenolic content and high antioxidant activity were observed in food synergies with sesame seeds and specifically after 24 h of fermentation. High anti-hyperglycemic property relevant α-glucosidase enzyme inhibitory activity was also observed in fermented sorghum synergized with sesame seeds and tigernut. Therefore, integration of food synergy into traditional fermentation process is an effective bioprocessing strategy to improve overall nutritional profile and human health protective functional qualities in cereal-based fermented foods like Ogi targeting dietary and health benefits of wider communities.</p></div>","PeriodicalId":19294,"journal":{"name":"NFS Journal","volume":"27 ","pages":"Pages 1-12"},"PeriodicalIF":0.0,"publicationDate":"2022-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2352364622000062/pdfft?md5=193710c69e74eb5d5cc66157ef1aa6e1&pid=1-s2.0-S2352364622000062-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44922185","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Evaluation of the anti-diabetic activity of sea buckthorn pulp oils prepared with different extraction methods in human islet EndoC-betaH1 cells","authors":"Eliza Korkus ,&nbsp;Grzegorz Dąbrowski ,&nbsp;Marcin Szustak ,&nbsp;Sylwester Czaplicki ,&nbsp;Rafał Madaj ,&nbsp;Arkadiusz Chworoś ,&nbsp;Maria Koziołkiewicz ,&nbsp;Iwona Konopka ,&nbsp;Edyta Gendaszewska-Darmach","doi":"10.1016/j.nfs.2022.05.002","DOIUrl":"10.1016/j.nfs.2022.05.002","url":null,"abstract":"<div><p>Very uncommon within the plants, palmitoleic acid (POA) is present in high amount in the oil obtained from the pulp of the sea buckthorn (SB). Although POA was shown to exert anti-diabetic effects when used separately, more studies are needed to certify the application of POA present in SB oil. We show that the potency of SB pulp oil to augment glucose-induced insulin secretion has been associated with activation of G protein-coupled receptors present in pancreatic β-cells. The activity was shown in digested SB oils suggesting that released from triacylglycerols free fatty acid act as the active components. Among all fatty acids present in SB pulp oil POA demonstrated the highest activity. Analysis of five variants of SB oil samples prepared with different extraction methods revealed that the unsaponifiable compounds do not exert the synergic effect with the fatty acids.</p></div>","PeriodicalId":19294,"journal":{"name":"NFS Journal","volume":"27 ","pages":"Pages 54-66"},"PeriodicalIF":0.0,"publicationDate":"2022-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2352364622000104/pdfft?md5=dbee2a0ad4e42cf86de2f897a4c55663&pid=1-s2.0-S2352364622000104-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43413904","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Chemotyping of commercially available basil (Ocimum basilicum L.) varieties: Cultivar and morphotype influence phenolic acid composition and antioxidant properties","authors":"Eunice M. Bajomo,&nbsp;Melanie S. Aing,&nbsp;Lucas S. Ford,&nbsp;Emily D. Niemeyer","doi":"10.1016/j.nfs.2022.01.001","DOIUrl":"10.1016/j.nfs.2022.01.001","url":null,"abstract":"<div><p>Basil is an aromatic herb that plays an important role within the culinary traditions of many cultures. Despite basil's prevalence within a variety of food and medicinal products, the phenolic composition and antioxidant properties of many <em>Ocimum basilicum</em> L. subspecies have yet to be determined. Therefore, this study analyzed twenty-two commercially available basil cultivars and classified them into unique chemotypes based on commonalities in phenolic acid profiles among varieties. Hierarchical cluster analysis was used to identify chemotypes, and results showed that basil cultivars with the highest total phenolic content and strongest antioxidant properties were characterized as a caffeic acid rich chemotype. Additionally, cultivar had a significant effect on total phenolic content as well as CUPRAC (cupric ion reducing antioxidant capacity) and ORAC (oxygen radical absorbance capacity) antioxidant capacities. Statistical differences in phenolic acid composition also existed among basil varieties and morphotypes. For example, green Genovese-type basils had high phenolic contents and associated antioxidant capacities while lettuce-leaf basil morphotypes had the lowest.</p></div>","PeriodicalId":19294,"journal":{"name":"NFS Journal","volume":"26 ","pages":"Pages 1-9"},"PeriodicalIF":0.0,"publicationDate":"2022-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2352364622000013/pdfft?md5=c8c300986cd31ceff7131b6318c8cc2a&pid=1-s2.0-S2352364622000013-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49171483","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effect of initial quality and bioactive compounds content in cold-pressed flaxseed oils on oxidative stability and oxidation products formation during one-month storage with light exposure","authors":"Natalia Mikołajczak,&nbsp;Małgorzata Tańska","doi":"10.1016/j.nfs.2022.02.001","DOIUrl":"https://doi.org/10.1016/j.nfs.2022.02.001","url":null,"abstract":"<div><p>Flaxseed oils contain significant amounts of unsaturated fatty acids and, consequently, are susceptible to oxidative process. Additionally, inadequate conditions of storage result in the intensification of unfavorable processes. This problem is becoming more and more serious due to the high intensity of illumination of shop display cases and storage rooms, as well as the exposure to sunlight. Although literature data suggests that light may be an even more important oxidizing agent than oxygen, experiments are mainly focused on the oxidation progress in oils from varied raw materials or the changes in oil characteristics under different storage conditions. The aim of the study was to investigate the effect of the initial state of 30 commercial cold-pressed flaxseed oils on oxidative stability and oxidation product formation during storage under simulated store conditions (one-month at ambient temperature with light exposure). The oil quality was analyzed qualitatively (characteristic quality values, content of conjugated fatty acids, induction period, color parameters) and quantitatively (content of water and bioactive compounds, fatty acid composition). Oxidation progress in the oils was monitored by the characteristic quality values, content of conjugated fatty acids and color parameters.</p><p>It was shown that commercially available cold-pressed flaxseed oils were generally good quality with similar color parameters and fatty acid composition, but mostly varied in terms of carotenoids, chlorophylls and phenolic compounds. Storage with light exposure caused the deterioration of the oil quality, and at least a 1.0-fold increase in acid and anisidine values and at least a 24.8-fold increase in peroxide value were determined. Also, the color of all oils changed after storage, and the calculated total color differences (ΔE) were in the range of 0.2–8.7. The results highlighted that the formation of oxidation products in flaxseed oil during storage in light resulted mainly from its initial quality indices. In turn, the induction period tested by Rancimat was dependent on the fatty acid percentages and total phenolic compound content. In conclusion, the Rancimat test is a poor indicator of the oxidative stability of oils under storage at ambient temperature with light exposure.</p></div>","PeriodicalId":19294,"journal":{"name":"NFS Journal","volume":"26 ","pages":"Pages 10-21"},"PeriodicalIF":0.0,"publicationDate":"2022-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2352364622000025/pdfft?md5=29442688d4a4028b3b31d871dac6798e&pid=1-s2.0-S2352364622000025-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"137248109","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Investigating a novel hepatoprotective substance from ume extract (heated Japanese apricot juice concentrate). Part 2: Elucidation of chemical structure","authors":"Katsuya Hiraishi ,&nbsp;Fumie Jimma ,&nbsp;Hiroyuki Soma ,&nbsp;Tomohiro Kagawa ,&nbsp;Ippei Yamaoka","doi":"10.1016/j.nfs.2021.05.002","DOIUrl":"10.1016/j.nfs.2021.05.002","url":null,"abstract":"<div><h3>Background</h3><p>This report represents the second part (Part 2) of a two-part report on investigating a novel hepatoprotective substance in <em>ume</em> extract. The heated juice concentrate of Japanese apricot (<em>Ume</em>, <em>Prunus mume</em> Sieb. et Zucc<em>.</em>), popularly called <em>ume</em> extract, is known for its health benefits. In Part 1 of this study (presented in this issue together), we reported the identification of the active substance underlying the hepatoprotective potential of <em>ume</em> extract for the first time. The substance, tentatively referred to unknown 1 (UK1), was shown to have the molecular formula C₁₀H₁₁NO₉ with a molecular weight of 289. Here (in Part 2), we aimed to decipher the structure of UK1. Moreover, we show that UK1 is formed by heating the components of <em>ume</em> juice.</p></div><div><h3>Methods</h3><p>The purified UK1 (≥93.88% purity, containing 6.11% hydrate water) was subjected to nuclear magnetic resonance (NMR) spectroscopic analysis. The structure of UK1 was elucidated by one-dimension (1D)-NMR (¹H, ¹³C, and DEPT135) and 2D-NMR (COSY, HSQC, and HMBC) experiments. Further, the artificial synthesis of UK1 was attempted by heating aqueous solutions containing citric acid and L-asparagine (L-Asn) or L-aspartic acid (L-Asp). The synthetic experiments were performed using a series of solutions of varying concentrations (1-fold, 5-fold, 10-fold, and 15-fold) of citric acid and L-Asn (molar ratio 5: 1). The molar ratio of citric acid and L-Asn (5: 1) was specified to mimic that in <em>ume</em> juice.</p></div><div><h3>Results</h3><p>The chemical structure of UK1 was determined as 2-[3-(carboxymethyl)-3-hydroxy-2,5-dioxopyrrolidin-1-yl]butanedioic acid. More simply, UK1 was identified as an imide in which citric acid was bound to Asp. UK1 could be synthesized by heating (110 °C for 4 h) a solution containing citric acid and L-Asn, or citric acid and L-Asp. The yield of UK1 was dependent on the concentrations of citric acid and L-Asn.</p></div><div><h3>Conclusions</h3><p>The findings of this study further validate the conclusions made in Part 1 that UK1 is a novel hepatoprotective substance in <em>ume</em> extract. Based on the structure, UK1 is referred to as “ASP citrimide.” This study demonstrates that ASP citrimide is formed by the association of citric acid and L-Asn (or L-Asp) during the heat concentration of <em>ume</em> juice.</p></div>","PeriodicalId":19294,"journal":{"name":"NFS Journal","volume":"26 ","pages":"Pages 33-37"},"PeriodicalIF":0.0,"publicationDate":"2022-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/j.nfs.2021.05.002","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46943967","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Investigating a novel hepatoprotective substance from ume extract (heated Japanese apricot juice concentrate). Part 1: Finding an active substance using a liver injury rat model","authors":"Katsuya Hiraishi ,&nbsp;Fumie Jimma ,&nbsp;Hiroyuki Soma ,&nbsp;Tomohiro Kagawa ,&nbsp;Ippei Yamaoka","doi":"10.1016/j.nfs.2021.05.003","DOIUrl":"10.1016/j.nfs.2021.05.003","url":null,"abstract":"<div><h3>Background</h3><p>The Japanese apricot (<em>Prunus mume</em> Sieb. et Zucc<em>.</em>) is popularly known as <em>ume</em> in Japan<em>,</em> and the heated concentrate of <em>ume</em> juice, called <em>ume</em> extract, is commonly consumed as food. A neutralized, diluted <em>ume</em> extract (dUE) reported as MK615 solution exhibits hepatoprotective properties. However, the active substance contributing to its hepatoprotective efficacies has not been explored. We aimed to identify and characterize the active substance underlying the hepatoprotective potential of ume extract. Our results are described in two parts and whereas the objective of this part (Part 1) was to identify the active substance, in Part 2, we elucidated its chemical structure.</p></div><div><h3>Methods</h3><p>The components of <em>ume</em> extract were fractionated stepwise, and their hepatoprotective activities were evaluated using a D-galactosamine-induced liver injury rat model. The fractionated components were characterized qualitatively and quantitatively using high-performance liquid chromatography (HPLC) analysis and were dosed to rats, equalizing the content of the main components. Finally, a purified active substance was isolated by crystallization, and its hepatoprotective activity was verified. The molecular mass and formula of the active substance were elucidated by high-resolution mass spectrometry.</p></div><div><h3>Results</h3><p>The dUE, but not the components from unheated <em>ume</em> juice concentrate, showed hepatoprotective activity. Focusing on the components peculiar to the <em>ume</em> extract, a fraction rich in a water-soluble substance, tentatively named unknown 1 (UK1), was found to have hepatoprotective activity. It was observed that both the UK1-rich fraction and dUE suppressed the hepatic expression of nitric oxide synthase 2 (<em>Nos2</em>). Furthermore, the purified UK1 (≥93.88% purity, containing 6.11% hydrate water) was demonstrated to have hepatoprotective activity comparable to that of dUE. UK1 has the molecular formula C₁₀H₁₁NO_9, with a molecular weight of 289, corresponding to a novel compound.</p></div><div><h3>Conclusions</h3><p>Our findings revealed that UK1, which is likely to be a previously unknown, bioactive component in <em>ume</em> extract, is the major hepatoprotective substance in dUE.</p></div>","PeriodicalId":19294,"journal":{"name":"NFS Journal","volume":"26 ","pages":"Pages 22-32"},"PeriodicalIF":0.0,"publicationDate":"2022-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/j.nfs.2021.05.003","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44511609","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}