Saleha Akter, Anh Dao Thi Phan, Oladipupo Q. Adiamo, Eshetu Mulisa Bobasa, Maral Seididamyeh, Gayathri Rajagopal, Dharini Sivakumar, Yasmina Sultanbawa
{"title":"吉伦丁（Terminalia canescens）的生物功能特性。","authors":"Saleha Akter, Anh Dao Thi Phan, Oladipupo Q. Adiamo, Eshetu Mulisa Bobasa, Maral Seididamyeh, Gayathri Rajagopal, Dharini Sivakumar, Yasmina Sultanbawa","doi":"10.1111/1750-3841.17457","DOIUrl":null,"url":null,"abstract":"<div>\n \n <section>\n \n \n <p>Jilungin (<i>Terminalia canescens</i>) is a native Australian plant and the Indigenous “Nyul Nyul” people of the Kimberley region of Western Australia use its leaves to make herbal tea. Due to the rise in the popularity of drinking Jilungin tea among the consumers in Australia and internationally, it is important to study the nutritional and health-beneficial properties as well as safety of Jilungin leaves. This study aims to determine the nutritional composition, anti-nutritional factors, antimicrobial and antidiabetic properties of Jilungin leaves. Also, the phytochemical profiling using UHPLC-MS/MS (Ultra-performance liquid chromatographymass spectrometry) and antioxidant activity of Jilungin methanolic extracts and herbal infusion were investigated. The safety of the leaves and infusion was also investigated by using in vitro mammalian cell lines (Caco2, HT29, and HepG2) through cell viability assays. The leaves are rich in dietary fiber (43.9%) and linoleic acid (30.4% of total fatty acids). Phytochemical profiling revealed ellagic acid, geraniin, pedunculagin, and punicalagin as the major bioactive compounds. The results also demonstrated that Jilungin has strong antioxidant and antidiabetic activities. A significant (<i>p</i> < 0.01) strong positive correlation was observed between the high antioxidant activity of Jilungin infusion with the major bioactive compounds. Jilungin extracts (50 mg/mL) exhibited strong antimicrobial activity against <i>Staphylococcus aureus</i> and <i>Bacillus cereus</i>. Its infusion and methanolic extract were safe on the studied cell lines (Caco-2, HT29, and HepG2) at higher concentrations of 66.6 and 98 mg/mL, respectively. Therefore, Jilungin teas or infusions could be a safe and effective way to promote health and well-being.</p>\n </section>\n \n <section>\n \n <h3> Practical Application</h3>\n \n <p>Jilungin tea is very popular among consumers in Australia and is gaining popularity worldwide. The current study will increase knowledge on the nutritional aspects and safety of the Jilungin use.</p>\n </section>\n </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"89 11","pages":"7664-7679"},"PeriodicalIF":3.2000,"publicationDate":"2024-10-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1750-3841.17457","citationCount":"0","resultStr":"{\"title\":\"Bio-functional properties of Jilungin (Terminalia canescens)\",\"authors\":\"Saleha Akter, Anh Dao Thi Phan, Oladipupo Q. 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The safety of the leaves and infusion was also investigated by using in vitro mammalian cell lines (Caco2, HT29, and HepG2) through cell viability assays. The leaves are rich in dietary fiber (43.9%) and linoleic acid (30.4% of total fatty acids). Phytochemical profiling revealed ellagic acid, geraniin, pedunculagin, and punicalagin as the major bioactive compounds. The results also demonstrated that Jilungin has strong antioxidant and antidiabetic activities. A significant (<i>p</i> < 0.01) strong positive correlation was observed between the high antioxidant activity of Jilungin infusion with the major bioactive compounds. Jilungin extracts (50 mg/mL) exhibited strong antimicrobial activity against <i>Staphylococcus aureus</i> and <i>Bacillus cereus</i>. Its infusion and methanolic extract were safe on the studied cell lines (Caco-2, HT29, and HepG2) at higher concentrations of 66.6 and 98 mg/mL, respectively. 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Bio-functional properties of Jilungin (Terminalia canescens)
Jilungin (Terminalia canescens) is a native Australian plant and the Indigenous “Nyul Nyul” people of the Kimberley region of Western Australia use its leaves to make herbal tea. Due to the rise in the popularity of drinking Jilungin tea among the consumers in Australia and internationally, it is important to study the nutritional and health-beneficial properties as well as safety of Jilungin leaves. This study aims to determine the nutritional composition, anti-nutritional factors, antimicrobial and antidiabetic properties of Jilungin leaves. Also, the phytochemical profiling using UHPLC-MS/MS (Ultra-performance liquid chromatographymass spectrometry) and antioxidant activity of Jilungin methanolic extracts and herbal infusion were investigated. The safety of the leaves and infusion was also investigated by using in vitro mammalian cell lines (Caco2, HT29, and HepG2) through cell viability assays. The leaves are rich in dietary fiber (43.9%) and linoleic acid (30.4% of total fatty acids). Phytochemical profiling revealed ellagic acid, geraniin, pedunculagin, and punicalagin as the major bioactive compounds. The results also demonstrated that Jilungin has strong antioxidant and antidiabetic activities. A significant (p < 0.01) strong positive correlation was observed between the high antioxidant activity of Jilungin infusion with the major bioactive compounds. Jilungin extracts (50 mg/mL) exhibited strong antimicrobial activity against Staphylococcus aureus and Bacillus cereus. Its infusion and methanolic extract were safe on the studied cell lines (Caco-2, HT29, and HepG2) at higher concentrations of 66.6 and 98 mg/mL, respectively. Therefore, Jilungin teas or infusions could be a safe and effective way to promote health and well-being.
Practical Application
Jilungin tea is very popular among consumers in Australia and is gaining popularity worldwide. The current study will increase knowledge on the nutritional aspects and safety of the Jilungin use.
期刊介绍：
The goal of the Journal of Food Science is to offer scientists, researchers, and other food professionals the opportunity to share knowledge of scientific advancements in the myriad disciplines affecting their work, through a respected peer-reviewed publication. The Journal of Food Science serves as an international forum for vital research and developments in food science.
The range of topics covered in the journal include:
-Concise Reviews and Hypotheses in Food Science
-New Horizons in Food Research
-Integrated Food Science
-Food Chemistry
-Food Engineering, Materials Science, and Nanotechnology
-Food Microbiology and Safety
-Sensory and Consumer Sciences
-Health, Nutrition, and Food
-Toxicology and Chemical Food Safety
The Journal of Food Science publishes peer-reviewed articles that cover all aspects of food science, including safety and nutrition. Reviews should be 15 to 50 typewritten pages (including tables, figures, and references), should provide in-depth coverage of a narrowly defined topic, and should embody careful evaluation (weaknesses, strengths, explanation of discrepancies in results among similar studies) of all pertinent studies, so that insightful interpretations and conclusions can be presented. Hypothesis papers are especially appropriate in pioneering areas of research or important areas that are afflicted by scientific controversy.
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