Journal of Food Science最新文献_第10页

Recyclable and non-recyclable packaging films with different barrier properties: Effect of processing and storage time on quality of mashed potato and ground carrot. 不同阻隔性能的可回收和不可回收包装薄膜：加工和贮存时间对土豆泥和胡萝卜碎品质的影响。

IF 3.2 2区农林科学

Journal of Food Science Pub Date : 2024-12-01 DOI: 10.1111/1750-3841.17486

Nusrat Sharmin, Bjørn Tore Rotabakk, Magnhild Seim Grøvlen, Hanne Larsen, Torstein Skåra, Marit Kvalvåg Pettersen

{"title":"Recyclable and non-recyclable packaging films with different barrier properties: Effect of processing and storage time on quality of mashed potato and ground carrot.","authors":"Nusrat Sharmin, Bjørn Tore Rotabakk, Magnhild Seim Grøvlen, Hanne Larsen, Torstein Skåra, Marit Kvalvåg Pettersen","doi":"10.1111/1750-3841.17486","DOIUrl":"10.1111/1750-3841.17486","url":null,"abstract":"The aim of this study was to evaluate if high barrier recyclable material polyethylene/ethylene vinyl alcohol (PE/EVOH) can be an alternative non-recyclable polyamides (PA)/PE laminate and also if high barrier is required or recyclable PE material with low barrier properties is good enough to maintain the quality of thermally processed mashed potato and ground carrot. The oxygen transmission rate (OTR) of the PA/PE and PE films decreased after heat treatment, while no change was observed for PE/EVOH films. Food contact did not impact the OTR of PA/PE and PE/EVOH films, while the OTR of PE films decreased. The water vapor transmission rate (WVTR) of PA/PE and PE/EVOH films increased after heat treatment. In general, the WVTR of films increased after food contact. The tensile strength of all films was only reduced up to 3-4 weeks of food contact. After 10 weeks, the PE film showed significantly lower hue values and a larger total color difference than the two other films. Light exposure reduced the hue values and increased total color difference after 6 weeks of storage. The odor and flavor of both mashed potatoes and ground carrots were affected by light exposure. The mashed potato showed a slight reduction in freshness-odor for all materials with storage time. For flavor, mashed potato and ground carrot showed similar trends; flavor was scored unacceptable when packaged in PE films after 6 weeks, but when packaged in PA/PE and PE/EVOH films, the flavor was still acceptable after 10 weeks of storage.","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":" ","pages":"9466-9482"},"PeriodicalIF":3.2,"publicationDate":"2024-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11673516/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142765092","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"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

Based on LC-MS and network pharmacology, the quality components, and anti-hypertensive mechanisms of three types of tea were studied. 基于LC-MS和网络药理学方法，对三种茶的品质成分和降压机制进行了研究。

IF 3.2 2区农林科学

Journal of Food Science Pub Date : 2024-12-01 Epub Date: 2024-12-10 DOI: 10.1111/1750-3841.17541

Mi-Yan Liu, Ting He, Xiang-Pei Wang, Hua Feng, Xiao-Fen Li, Feng Xu, Hong-Mei Wu

{"title":"Based on LC-MS and network pharmacology, the quality components, and anti-hypertensive mechanisms of three types of tea were studied.","authors":"Mi-Yan Liu, Ting He, Xiang-Pei Wang, Hua Feng, Xiao-Fen Li, Feng Xu, Hong-Mei Wu","doi":"10.1111/1750-3841.17541","DOIUrl":"10.1111/1750-3841.17541","url":null,"abstract":"Liquid chromatography-mass spectrometry (LC-MS) was used to identify and analyze the main components of Da Hong Pao, Zunyi black tea, and Yunnan Pu'er tea extracts, explore the effects of brewing times on chemical composition, and analyze the differential components using chemometrics. Subsequently, network pharmacology and molecular docking techniques were employed to explore the potential active ingredients and mechanisms of action in combating hypertension (HTN). This study identified eight key chemical constituents of the three teas, with significant differences in their contents. Yunnan Pu'er tea exhibited superior endurance for multiple infusions compared to the other teas. The research results clearly distinguished the three teas, with key components contributing to quality disparities identified as PCA, GC, gallic acid, and caffeine. The tea exerts anti-HTN effects through multiple pathways. The results of eight chemical components and core targets related to HTN exhibited favorable binding affinities. Our study suggested that Da Hong Pao, Zunyi black tea, and Yunnan Pu'er tea exhibit certain quality differences, and the overall quality of Yunnan Pu'er tea surpasses that of the other teas, though specific differences require further investigation. Moreover, the eight identified components from the three teas are all active components in combating HTN, and network pharmacology comprehensively elucidates the mechanism of tea's anti-hypertensive effect. These findings provide more potential key targets for the treatment of HTN by drinking tea. PRACTICAL APPLICATION: Eight common components were identified in Da Hong Pao, Zunyi black tea, and Yunnan Pu'er water extract, with significant differences in content. Yunnan Pu'er has better overall quality compared to Da Hong Pao and Zunyi black tea. The study provides more potential key targets for the treatment of hypertension by drinking tea.","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":" ","pages":"8276-8295"},"PeriodicalIF":3.2,"publicationDate":"2024-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142798680","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"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

Effect of co-inoculations of Saccharomyces cerevisiae and grape endophytes on the fermentation property, organic acid, and volatile aroma compounds. 酿酒酵母菌与葡萄内生菌共接种对发酵特性、有机酸和挥发性香气化合物的影响

IF 3.2 2区农林科学

Journal of Food Science Pub Date : 2024-12-01 Epub Date: 2024-12-10 DOI: 10.1111/1750-3841.17574

Jinnan Zhao, Qiaoyue Lv, Manqing Liu, Weizhe Chen, Jing Li, Yi Qin, Yanlin Liu, Yuyang Song, Yao Lu

{"title":"Effect of co-inoculations of Saccharomyces cerevisiae and grape endophytes on the fermentation property, organic acid, and volatile aroma compounds.","authors":"Jinnan Zhao, Qiaoyue Lv, Manqing Liu, Weizhe Chen, Jing Li, Yi Qin, Yanlin Liu, Yuyang Song, Yao Lu","doi":"10.1111/1750-3841.17574","DOIUrl":"10.1111/1750-3841.17574","url":null,"abstract":"Grape endophytic fungi (EFFs) have rich secondary metabolic pathways that can synthesize bioactive substances and various enzymes, which may contribute to the improvement of wine quality. In order to investigate the effect of EFFs on fermentation characteristics and chemical components, fermentations by co-inoculations of Saccharomyces cerevisiae and five EFF strains at different concentrations were performed in this study. It was found that EFFs affected the fermentation rate and are related to the genus of EFFs and inoculation amount. Among them, strains RH48 and RH34 facilitated the fermentation process at an optimal concentration of 3.5 g/L. Strain RH34 had acid-increasing potential and effectively increased malic and succinic acid contents. In terms of volatile aroma compounds, CS13 3.5 g/L and RH34 3.5 g/L treatment showed significant enhancement of acetate esters content by 91.04% and 61.34%, respectively, whereas RH48 3.5 g/L and CS13 3.5 g/L showed significant enhancement of fatty acid ethyl ester content by 52.14% and 48.45%, respectively. In addition, strain CS13 at 3.5 g/L also significantly increased the content of terpenes, higher alcohols, and aromatic compounds, showing great potential in improving the aroma quality (floral, fruity, etc.) of wine. The results of the present study may be useful for the innovation of wine fermentation aids and the improvement of wine quality.","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":" ","pages":"8296-8311"},"PeriodicalIF":3.2,"publicationDate":"2024-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142826723","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"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

Precision risk assessment in wheat allergy: Leveraging advanced quantitative models for safer food consumption. 小麦过敏的精确风险评估：利用先进的定量模型进行更安全的食品消费。

IF 3.2 2区农林科学

Journal of Food Science Pub Date : 2024-12-01 Epub Date: 2024-12-10 DOI: 10.1111/1750-3841.17548

Wenfeng Liu, Juanli Yuan, Jinyan Gao, Ping Tong, Xin Li, Jian Wang, Qian Yang, Zhongliang Wang, Fangfang Min, Yong Wu, Hongbing Chen

{"title":"Precision risk assessment in wheat allergy: Leveraging advanced quantitative models for safer food consumption.","authors":"Wenfeng Liu, Juanli Yuan, Jinyan Gao, Ping Tong, Xin Li, Jian Wang, Qian Yang, Zhongliang Wang, Fangfang Min, Yong Wu, Hongbing Chen","doi":"10.1111/1750-3841.17548","DOIUrl":"10.1111/1750-3841.17548","url":null,"abstract":"Food allergy is a significant public health concern and food safety issue. Deriving from classical toxicology principle, the food allergen risk assessment has been considered a science-based strategy to identify, quantify, and manage the food allergy risks as such risk represent a significant food safety. Moreover, the implication of the precautionary allergen labeling in most jurisdictions is voluntary, resulting potential risk to allergic consumers. In this study, a quantitative risk assessment technique was employed to evaluate the risk of wheat allergy in prepackaged foods. The assessment utilized probabilistic models, including the lognormal, Weibull, Gamma distributions, and Bayesian model averaging. The predicted allergic reactions were determined to be 682, 854, 677, and 721 incidents per 10,000 eating occasions within wheat allergic population, respectively. The findings of this study revealed that the consumption of prepackaged foods containing gluten without wheat/gluten summary (i.e., ingredient) labeling would potentially pose the risk of allergic reactions to wheat allergic individuals. The utilization of quantitative risk assessment methodology at different points of the food system facilitates alleviating unnecessary concerns to stakeholders while maintaining a reasonable knowledge of allergy risk and providing valuable guidance in formulating effective management strategies to mitigate the risk of food allergies, thereby contributing to the overall safety of the sustainable food system.","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":" ","pages":"10181-10190"},"PeriodicalIF":3.2,"publicationDate":"2024-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142826774","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"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

Characteristic volatile compounds of white tea with different storage times using E-nose, HS-GC-IMS, and HS-SPME-GC-MS. 采用电子鼻、HS-GC-IMS和HS-SPME-GC-MS对不同贮存时间白茶的挥发性物质特征进行分析。

IF 3.2 2区农林科学

Journal of Food Science Pub Date : 2024-12-01 Epub Date: 2024-12-04 DOI: 10.1111/1750-3841.17535

Haoran Huang, Xinyu Chen, Ying Wang, Ye Cheng, Zhijian Liu, Yunchao Hu, Xianzhi Wu, Caie Wu, Zhixin Xiong

{"title":"Characteristic volatile compounds of white tea with different storage times using E-nose, HS-GC-IMS, and HS-SPME-GC-MS.","authors":"Haoran Huang, Xinyu Chen, Ying Wang, Ye Cheng, Zhijian Liu, Yunchao Hu, Xianzhi Wu, Caie Wu, Zhixin Xiong","doi":"10.1111/1750-3841.17535","DOIUrl":"10.1111/1750-3841.17535","url":null,"abstract":"This paper studied the influence of storage duration on the flavor profile of white tea in detail, with samples produced between 2020 and 2023. Sensory evaluation was performed by quantitative descriptive analysis (QDA), followed by an in-depth aroma components analysis employing an electronic nose (E-nose), headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS), and headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS). The QDA findings revealed a gradual transition in the flavor profile of white tea during storage, shifting from sweet, fruity, and floral to more herbal and stale characteristics. E-nose could well distinguish white tea with different storage times. A total of 55 and 53 volatile compounds were identified by HS-GC-IMS and HS-SPME-GC-MS, respectively. The orthogonal partial least squares-discriminant analysis models, based on HS-GC-IMS (R2Y = 0.998, Q2 = 0.987) and HS-SPME-GC-MS (R2Y = 0.984, Q2 = 0.993), successfully distinguished white tea samples stored for different storage times. Furthermore, 14 and 8 key compounds were screened based on the double variable criterion of one-way analysis of variance (p < 0.05) and variable importance in projection (VIP) >1.2, and their content changes were also compared. It is the gradual decrease of important aroma components such as 2-hexenal, 2-methyl-2-hepten-6-one, linalool, and geraniol, which are positively correlated with sweet, fruity, and floral aromas, and the gradual increase of hexanoic acid, thiophene, propanoic acid, dimethyl disulfide, and borneyl acetate, which are positively correlated with herbal and stale flavor, that leads to the changes in flavor and aroma of white tea during storage. The results of the study provided a reference for elucidating the aroma characteristics of white tea at different storage times as well as a theoretical basis for the quality control of white tea.","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":" ","pages":"9137-9153"},"PeriodicalIF":3.2,"publicationDate":"2024-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142764898","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"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

Improvement of yoghurt gel syneresis by trehalose: Effect on rheological properties, water distribution, and microstructure. 海藻糖对酸奶凝胶合成的改善：对流变性能、水分分布和微观结构的影响。

IF 3.2 2区农林科学

Journal of Food Science Pub Date : 2024-12-01 Epub Date: 2024-12-12 DOI: 10.1111/1750-3841.17598

Xiao Zhao, Jing-Jing An

{"title":"Improvement of yoghurt gel syneresis by trehalose: Effect on rheological properties, water distribution, and microstructure.","authors":"Xiao Zhao, Jing-Jing An","doi":"10.1111/1750-3841.17598","DOIUrl":"10.1111/1750-3841.17598","url":null,"abstract":"Three low molecular weight (LMW) sweeteners (D-tagatose, erythritol, and trehalose) were studied in yoghurt formulations to investigate their effects on syneresis, rheological properties, water distribution, and microstructural characteristics. The results indicated that trehalose improved syneresis, the fermentation process, and rheological properties compared to yoghurt fortified with sucrose, while D-tagatose and erythritol demonstrated the opposite effects on fermentation. With the addition of LMW sweeteners, the apparent viscosity and frequency sweep of yoghurt increased, with trehalose showing a better effect than sucrose or the other two LMW sweeteners. The water distribution, as indicated by T2 relaxation time, was also significantly improved with trehalose. Electron microscopy results showed that the three LMW sweeteners decreased the porous structure of the yoghurt gel and enhanced protein aggregation, leading to a denser network. Fourier-transform infrared spectroscopy results demonstrated that trehalose increased the disorder of hydrocarbon chains, the vibrations of N-H and C-N groups, and the C-O stretching, promoting the formation of casein/trehalose complexes, which improved the gel syneresis of yoghurt containing trehalose. Those results suggest that trehalose could be used as a novel sweetener to replace sucrose in dairy products. PRACTICAL APPLICATION: This study investigated the rheological, gel syneresis, water distribution, and microstructural properties of yoghurt with three LMW sweeteners and found that yoghurt supplemented with trehalose significantly improved syneresis and the structure of casein micelles through increased hydroxyl groups. Trehalose can potentially be used trehalose as a yoghurt stabilizer for dairy production, enhancing gel syneresis properties.","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":" ","pages":"8746-8757"},"PeriodicalIF":3.2,"publicationDate":"2024-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142816702","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"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

Ultra-processed plant-based analogs: Addressing the challenging journey toward health and safety. 超加工植物基类似物：解决健康和安全的挑战之旅。

IF 3.2 2区农林科学

Journal of Food Science Pub Date : 2024-12-01 Epub Date: 2024-12-10 DOI: 10.1111/1750-3841.17588

Jose M Martín-Miguélez, Irene Martín, Alberto González-Mohíno, Lary Souza Olegario, Belén Peromingo, Josué Delgado

引用次数: 0

Cyclodextrin as a singular oligosaccharide: Recent advances of health benefit and in food applications. 环糊精是一种独特的寡糖：健康益处和食品应用的最新进展。

IF 3.2 2区农林科学

Journal of Food Science Pub Date : 2024-12-01 Epub Date: 2024-11-24 DOI: 10.1111/1750-3841.17527

Sumeyra Sevim, Nevin Sanlier

{"title":"Cyclodextrin as a singular oligosaccharide: Recent advances of health benefit and in food applications.","authors":"Sumeyra Sevim, Nevin Sanlier","doi":"10.1111/1750-3841.17527","DOIUrl":"10.1111/1750-3841.17527","url":null,"abstract":"Cyclodextrins (CDs) are cyclic oligosaccharides derived from the enzymatic degradation of starch. Their distinct molecular shape, which resembles a truncated cone with a hydrophobic interior and a hydrophilic outer surface, enables the formation of inclusion complexes via host-guest interactions. These complexes facilitate beneficial modifications such as enhancing the solubility and stabilizing unstable guest molecules. By forming inclusion complexes with bioactive components and drugs, CDs can increase the bioavailability of these compounds, providing benefits in the treatment of various diseases. Particularly, β-CD can form complexes by trapping hydrophobic molecules such as cholesterol in its hydrophobic cavity. Moreover, CDs are considered significant soluble dietary fibers due to their resistance against human digestive enzymes and their utilization by intestinal microbiota. All these features suggest that CDs could encapsulate phospholipids and food components, potentially improving or preventing metabolic diseases such as cardiovascular diseases, diabetes, and neurological disorders by blocking the absorption of carbohydrates, fats, and cholesterol. This review seeks to investigate the clinical effects and mechanisms of action considering all their potential properties and their relevance to health by utilizing in vivo, in vitro, animal, and human studies.","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":" ","pages":"8215-8230"},"PeriodicalIF":3.2,"publicationDate":"2024-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142708479","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"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

Comparative study of volatile compounds of cold-pressed oils extracted from three different oilseeds after gamma irradiation. 伽马辐照后从三种不同油籽中提取的冷榨油挥发性化合物的比较研究。

IF 3.2 2区农林科学

Journal of Food Science Pub Date : 2024-12-01 Epub Date: 2024-10-22 DOI: 10.1111/1750-3841.17484

Zhen-Shan Zhang, Ya-Zhe Zhang, Xing-Xin Liu, Wu Le, Peng-Fei Xiang

{"title":"Comparative study of volatile compounds of cold-pressed oils extracted from three different oilseeds after gamma irradiation.","authors":"Zhen-Shan Zhang, Ya-Zhe Zhang, Xing-Xin Liu, Wu Le, Peng-Fei Xiang","doi":"10.1111/1750-3841.17484","DOIUrl":"10.1111/1750-3841.17484","url":null,"abstract":"To investigate the effect of gamma irradiation on the volatile compounds of edible oils. Three types of oilseeds, including peanut, sesame, and flaxseed, were subjected to 8 kGy gamma irradiation, followed by cold pressing to extract their oils. The volatile compounds of the oils were isolated by simultaneous distillation extraction and analyzed by gas chromatography-mass spectrometry. A total of 91 volatile compounds were identified, which can be grouped into eight categories: hydrocarbons, aldehydes, ketones, alcohols, acids, esters, furans, and benzene derivatives. Irradiation treatment resulted in a significant increase in the levels of hydrocarbons, aldehydes, and ketones in all oil samples (p < 0.05), with the greatest increase observed in hydrocarbons (4-14 times). In contrast, changes in alcohols, acids, esters, furans, and benzene derivatives were related to oilseed type. The increased hydrocarbons mainly originated from the degradation of palmitic, stearic, oleic, and linoleic acids. The irradiation resistance of the three oilseeds varied considerably, in the order: flaxseed > sesame > peanut. Based on the odor activity value, 11 key aroma compounds were selected, and (E)-2-decenal (tallow, oily, and orange), 1-octanol (soapy and oily), and 1-nonanol (floral and soapy) were only detected in the irradiated samples. Principal component analysis revealed that the oil samples of the three oilseeds could be well classified based on their key aroma compounds, and that the irradiation treatment had no remarkable effect on their intrinsic aroma.","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":" ","pages":"8930-8944"},"PeriodicalIF":3.2,"publicationDate":"2024-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142491579","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"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

UPLC/HR-ESI-MS/MS and GC/MS profiling of Eriobotrya japonica L. fruit in correlation to its antioxidant, anti-inflammatory, and anti-arthritic effects. 用 UPLC/HR-ESI-MS/MS 和 GC/MS 分析枇杷果实的抗氧化、抗炎和抗关节炎作用。

IF 3.2 2区农林科学

Journal of Food Science Pub Date : 2024-12-01 Epub Date: 2024-10-25 DOI: 10.1111/1750-3841.17468

Dina Atef Waly, Aisha Hussein Abou Zeid, Reda Sayed Mohammed, Sherifa Fahmy Moustafa, Ali Mahmoud El-Halawany, Kawkab A Ahmed, Amany Ameen Sleem, El-Sayeda Ahmed El-Kashoury

{"title":"UPLC/HR-ESI-MS/MS and GC/MS profiling of Eriobotrya japonica L. fruit in correlation to its antioxidant, anti-inflammatory, and anti-arthritic effects.","authors":"Dina Atef Waly, Aisha Hussein Abou Zeid, Reda Sayed Mohammed, Sherifa Fahmy Moustafa, Ali Mahmoud El-Halawany, Kawkab A Ahmed, Amany Ameen Sleem, El-Sayeda Ahmed El-Kashoury","doi":"10.1111/1750-3841.17468","DOIUrl":"10.1111/1750-3841.17468","url":null,"abstract":"Eriobotrya japonica Lindl. (Loquat) fruit is a subtropical edible fruit originally from China. It grows well in Egypt, but it is not widely known. In the current study, the fruit was extracted with 80% ethanol to get the total ethanol extract (TEE). A part of which was fractionated by dichloromethane to yield polar and nonpolar fractions (PF and NPF). The antioxidant and anti-inflammatory activities of the TEE were in vitro evaluated. The complete Freund's adjuvant (CFA) arthritis model was used to explore the in vivo biological assessment of the anti-arthritic properties in vivo of the TEE, PF, and NPF of the fruit. Additionally, the inspected limbs detached from all animals were subjected to histological inspection. Moreover, GC/MS analysis of the unsaponifiable (USF) and saponifiable (SF) fractions of the NPF was performed. Furthermore, 64 metabolites from various chemical classes were identified using UHPLC/HR-MS/MS analysis of the TEE of the fruit in both positive and negative ionization modes. The positive ionization mode of loquat fruit allowed for the first time the detection of two kinds of lyso-glycerophospholipids (Lyso-GPLs): lyso-glycerophosphoethanolamines (Lyso-PtdEtn) and lyso-glycerophosphocholines (Lyso-PtdCho). The fruit extracts exhibited a notable in vivo anti-arthritic activity by decreasing paw thickness in the treated rats and adjusting the inflammatory mediators. The TEE showed the highest anti-arthritic activity, followed by the PF that showed an observed activity, while the NPF exhibited the lowest activity. Histopathological findings showed a marked improvement in the arthritic condition of the excised limbs. Thus, E. japonica fruit may be considered as a promising natural antioxidant and anti-arthritic agent.","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":" ","pages":"9879-9900"},"PeriodicalIF":3.2,"publicationDate":"2024-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142491683","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"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