Quararibea funebris花粘液的基本认识：化学成分的评估，流变学性质，和细胞毒性估计

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids Pub Date : 2025-04-08 DOI:10.1016/j.foodhyd.2025.111431

Alexander Dueñas-Deyá , Gloria Melisa González-Anduaga , Luis Medina-Torres , José Luis Balderas-López , Sharon Daniela Sandoval-Flores , Citlaly Gutiérrez-Rodelo , Octavio Manero , Andrés Navarrete

{"title":"Quararibea funebris花粘液的基本认识：化学成分的评估，流变学性质，和细胞毒性估计","authors":"Alexander Dueñas-Deyá , Gloria Melisa González-Anduaga , Luis Medina-Torres , José Luis Balderas-López , Sharon Daniela Sandoval-Flores , Citlaly Gutiérrez-Rodelo , Octavio Manero , Andrés Navarrete","doi":"10.1016/j.foodhyd.2025.111431","DOIUrl":null,"url":null,"abstract":"<div><div>Ongoing research aims to identify innovative or underutilized biopolymers with valuable properties, such as thickeners, foaming agents, or emulsifiers, to enhance the functionality of foods, reduce toxicity, and lower processing costs in pharmaceutical preparations. <em>Quararibea funebris</em>, a Mexican plant used to prepare the pre-Hispanic drink \"tejate\", contains mucilage in its flowers, contributing to its fragrance and slight thickening effect. However, there is limited information on the characteristics and safety threshold of this mucilaginous material. This study investigated the chemical composition, rheological properties, and viability effects of <em>Quararibea funebris</em> flower mucilage. Gas chromatography-mass spectrometry analysis revealed its primary constituents: rhamnose, xylose, galactose, glucose, and galacturonic acid. Rheological testing indicated a concentration and temperature-dependent behavior, with the viscosity showing non-Newtonian shear-thinning characteristics in solutions with contents of 0.5–3.0 % (w/v). Dynamic mechanical analysis showed the evolution of dynamic moduli (G′ and G″) within the temperature range of 15–45 °C. At low concentrations (< 3.0 % w/v), the mucilage exhibited predominantly viscous behavior (G″), transitioning to a weak gel-like behavior with increasing concentration. Viability testing on Human embryonic kidney (HEK) 293 cells revealed concentration-dependent effects, with a safe concentration threshold at ≤ 0.63 mg/mL. However, mucilage treatment did not affect cell viability in human cervical cancer (HeLa) cells at 24 or 48 h. This study represents the first characterization of mucilage from flowers of <em>Quararibea funebris</em>, offering valuable insights for potential applications in biomedicine, pharmaceuticals, and the food industry.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"167 ","pages":"Article 111431"},"PeriodicalIF":11.0000,"publicationDate":"2025-04-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Fundamental understanding of Quararibea funebris flowers mucilage: an evaluation of chemical composition, rheological properties, and cytotoxic estimation\",\"authors\":\"Alexander Dueñas-Deyá , Gloria Melisa González-Anduaga , Luis Medina-Torres , José Luis Balderas-López , Sharon Daniela Sandoval-Flores , Citlaly Gutiérrez-Rodelo , Octavio Manero , Andrés Navarrete\",\"doi\":\"10.1016/j.foodhyd.2025.111431\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><div>Ongoing research aims to identify innovative or underutilized biopolymers with valuable properties, such as thickeners, foaming agents, or emulsifiers, to enhance the functionality of foods, reduce toxicity, and lower processing costs in pharmaceutical preparations. <em>Quararibea funebris</em>, a Mexican plant used to prepare the pre-Hispanic drink \\\"tejate\\\", contains mucilage in its flowers, contributing to its fragrance and slight thickening effect. However, there is limited information on the characteristics and safety threshold of this mucilaginous material. This study investigated the chemical composition, rheological properties, and viability effects of <em>Quararibea funebris</em> flower mucilage. Gas chromatography-mass spectrometry analysis revealed its primary constituents: rhamnose, xylose, galactose, glucose, and galacturonic acid. Rheological testing indicated a concentration and temperature-dependent behavior, with the viscosity showing non-Newtonian shear-thinning characteristics in solutions with contents of 0.5–3.0 % (w/v). Dynamic mechanical analysis showed the evolution of dynamic moduli (G′ and G″) within the temperature range of 15–45 °C. At low concentrations (< 3.0 % w/v), the mucilage exhibited predominantly viscous behavior (G″), transitioning to a weak gel-like behavior with increasing concentration. Viability testing on Human embryonic kidney (HEK) 293 cells revealed concentration-dependent effects, with a safe concentration threshold at ≤ 0.63 mg/mL. However, mucilage treatment did not affect cell viability in human cervical cancer (HeLa) cells at 24 or 48 h. This study represents the first characterization of mucilage from flowers of <em>Quararibea funebris</em>, offering valuable insights for potential applications in biomedicine, pharmaceuticals, and the food industry.</div></div>\",\"PeriodicalId\":320,\"journal\":{\"name\":\"Food Hydrocolloids\",\"volume\":\"167 \",\"pages\":\"Article 111431\"},\"PeriodicalIF\":11.0000,\"publicationDate\":\"2025-04-08\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Hydrocolloids\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S0268005X25003911\",\"RegionNum\":1,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"CHEMISTRY, APPLIED\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Hydrocolloids","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0268005X25003911","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}

引用次数: 0

摘要

正在进行的研究旨在找出具有增稠剂、发泡剂或乳化剂等宝贵特性的创新生物聚合物或未充分利用的生物聚合物，以增强食品的功能性、减少毒性并降低药物制剂的加工成本。Quaribea funebris 是一种墨西哥植物，用于制作前西班牙时期的饮料 "tejate"，其花朵中含有粘液质，具有香味和轻微的增稠效果。然而，有关这种粘液材料的特性和安全阈值的信息十分有限。本研究调查了藜芦花粘液的化学成分、流变特性和活力效应。气相色谱-质谱分析显示了其主要成分：鼠李糖、木糖、半乳糖、葡萄糖和半乳糖醛酸。流变学测试表明其行为与浓度和温度有关，在含量为 0.5-3.0%（w/v）的溶液中，粘度表现出非牛顿剪切稀化特性。动态机械分析表明，在 15-45 °C 的温度范围内，动态模量（G′ 和 G″）发生了变化。在低浓度（< 3.0 % w/v）条件下，粘液主要表现为粘性（G″），随着浓度的增加，会过渡到弱凝胶状。对人类胚胎肾脏（HEK）293 细胞进行的活力测试表明，其影响与浓度有关，安全浓度阈值≤ 0.63 mg/mL。这项研究首次描述了藜芦花粘液的特性，为其在生物医学、制药和食品工业中的潜在应用提供了宝贵的见解。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

Fundamental understanding of Quararibea funebris flowers mucilage: an evaluation of chemical composition, rheological properties, and cytotoxic estimation

查看原文本刊更多论文

Fundamental understanding of Quararibea funebris flowers mucilage: an evaluation of chemical composition, rheological properties, and cytotoxic estimation

Ongoing research aims to identify innovative or underutilized biopolymers with valuable properties, such as thickeners, foaming agents, or emulsifiers, to enhance the functionality of foods, reduce toxicity, and lower processing costs in pharmaceutical preparations. Quararibea funebris, a Mexican plant used to prepare the pre-Hispanic drink "tejate", contains mucilage in its flowers, contributing to its fragrance and slight thickening effect. However, there is limited information on the characteristics and safety threshold of this mucilaginous material. This study investigated the chemical composition, rheological properties, and viability effects of Quararibea funebris flower mucilage. Gas chromatography-mass spectrometry analysis revealed its primary constituents: rhamnose, xylose, galactose, glucose, and galacturonic acid. Rheological testing indicated a concentration and temperature-dependent behavior, with the viscosity showing non-Newtonian shear-thinning characteristics in solutions with contents of 0.5–3.0 % (w/v). Dynamic mechanical analysis showed the evolution of dynamic moduli (G′ and G″) within the temperature range of 15–45 °C. At low concentrations (< 3.0 % w/v), the mucilage exhibited predominantly viscous behavior (G″), transitioning to a weak gel-like behavior with increasing concentration. Viability testing on Human embryonic kidney (HEK) 293 cells revealed concentration-dependent effects, with a safe concentration threshold at ≤ 0.63 mg/mL. However, mucilage treatment did not affect cell viability in human cervical cancer (HeLa) cells at 24 or 48 h. This study represents the first characterization of mucilage from flowers of Quararibea funebris, offering valuable insights for potential applications in biomedicine, pharmaceuticals, and the food industry.

求助全文

通过发布文献求助，成功后即可免费获取论文全文。去求助

来源期刊

Food Hydrocolloids 工程技术-食品科技

CiteScore

19.90

自引率

14.00%

发文量

871

审稿时长

37 days

期刊介绍： Food Hydrocolloids publishes original and innovative research focused on the characterization, functional properties, and applications of hydrocolloid materials used in food products. These hydrocolloids, defined as polysaccharides and proteins of commercial importance, are added to control aspects such as texture, stability, rheology, and sensory properties. The research's primary emphasis should be on the hydrocolloids themselves, with thorough descriptions of their source, nature, and physicochemical characteristics. Manuscripts are expected to clearly outline specific aims and objectives, include a fundamental discussion of research findings at the molecular level, and address the significance of the results. Studies on hydrocolloids in complex formulations should concentrate on their overall properties and mechanisms of action, while simple formulation development studies may not be considered for publication. The main areas of interest are: -Chemical and physicochemical characterisation Thermal properties including glass transitions and conformational changes- Rheological properties including viscosity, viscoelastic properties and gelation behaviour- The influence on organoleptic properties- Interfacial properties including stabilisation of dispersions, emulsions and foams- Film forming properties with application to edible films and active packaging- Encapsulation and controlled release of active compounds- The influence on health including their role as dietary fibre- Manipulation of hydrocolloid structure and functionality through chemical, biochemical and physical processes- New hydrocolloids and hydrocolloid sources of commercial potential. The Journal also publishes Review articles that provide an overview of the latest developments in topics of specific interest to researchers in this field of activity.