ABSTRACT
This research investigates the impact of Dendrobium officinale polysaccharides (DOP) with different molecular weights on antioxidant effects, lifespan enhancement, and obesity reduction, utilizing both in vitro analyses and the Caenorhabditis elegans (C. elegans) model. Through a series of experiments-ranging from the extraction and modification of polysaccharides, Gel Permeation Chromatography (GPC), and analysis of composition to the evaluation of antioxidant capabilities, this study thoroughly examines DOP and its derivatives (DOP5, DOP15, DOP25) produced via H2O2-Fe2+ degradation. The results reveal a direct relationship between the molecular weight of polysaccharides and their bioactivity. Notably, DOP5, with its intermediate molecular weight, demonstrated superior antioxidant properties, significantly extended the lifespan, and improved the health of C. elegans. Furthermore, DOP15 appeared to regulate lipid metabolism by affecting crucial lipid metabolism genes, including fat-4, fat-5, fat-6, sbp-1, and acs-2. These findings highlight the potential application of DOP derivatives as natural antioxidants and agents against obesity, contributing to the development of functional foods and dietary supplements.
ABSTRACT
Semen Ziziphi Spinosae oil (SZSO) is a natural vegetable oil extracted from Semen Ziziphi Spinosae, a traditional Chinese medicine renowned for its sleep-promoting properties, while the mechanisms are still unclear. Our findings revealed that the terpenoids present in SZSO (T-SZSO) were identified as the active components responsible for promoting sleep. Network pharmacological analysis suggested that T-SZSO targeted different sleep-aid pathways to varying degrees and exhibited potential for preventing central nervous system diseases. Notably, lupeol and betulinicaldehyde exhibited more pronounced effects. Additionally, T-SZSO significantly elevated serotonin levels, enhanced gamma-aminobutyric acid (GABA) synthesis, promoted GABA A receptor expression, and decreased glutamate and norepinephrine expression levels. Moreover, T-SZSO was found to downregulate IL-1ß expression while upregulating superoxide dismutase and inducible nitric oxide synthase levels. In conclusion, this study presents the first investigation into the pharmacological basis of SZSO in promoting sleep and highlights the potential of nature food in improving suboptimal health conditions.
ABSTRACT
In this study, using gas chromatography-mass spectrometry (HS-SPME-GC-MS), electronic nose (E-nose), high performance liquid chromatography (HPLC), and electronic tongue (E-tongue) to analyze the effect of ultra-high pressure (UHP) synergistic enzymatic hydrolysis on the flavor compounds of enzymatic hydrolysates of S. rugoso-annulata. The results demonstrated that 38 volatile flavor substances were identified in the enzymatic hydrolysates of S. rugoso-annulata treated at atmospheric pressure and 100, 200, 300, 400, and 500 MPa, mainly 6 esters, 4 aldehydes, 10 alcohols, 5 acids, and 13 other volatile flavor substances, and the most kinds of flavor substances reached 32 kinds when the pressure was 400 MPa. E-nose can effectively distinguish the overall changes of enzymatic hydrolysates of S. rugoso-annulata treated with atmospheric pressure and different pressures. There was 1.09 times more umami amino acids in the enzymatic hydrolysates at 400 MPa than in the atmospheric pressure enzymatic hydrolysates and 1.11 times more sweet amino acids at 500 MPa than in the atmospheric pressure enzymatic hydrolysates. The results of the E-tongue indicate that the UHP treatment increased umami and sweetness and reduced bitterness, which was also confirmed by the results of amino acid and 5'-nucleotide analysis. In conclusion, the UHP synergistic enzymatic hydrolysis can effectively improve the overall flavor of the enzymatic hydrolysates of S. rugoso-annulata; this study also lays the theoretical foundation for the deep processing and comprehensive utilization of S. rugoso-annulata.
ABSTRACT
In order to screen for a proper baking condition to improve flavor, in this experiment, we analyzed the effect of baking on the flavor of defatted tiger nut flour by electronic tongue (E-tongue), electronic nose (E-nose) and headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS). According to E-tongue and E-nose radar plots and principal component analysis (PCA), baking can effectively change the taste and odor of defatted tiger nut flour, and the odors of samples with a baking time of >8 min were significantly different from the original odor of unbaked flour. Moreover, bitterness and astringency increased with longer baking times, and sweetness decreased. HS-SPME-GC-MS detected a total of 68 volatile organic compounds (VOCs) in defatted tiger nut flour at different baking levels, and most VOCs were detected at 8 min of baking. Combined with the relative odor activity value (ROAV) and heat map analysis, the types and contents of key flavor compounds were determined to be most abundant at 8 min of baking; 3-methyl butyraldehyde (fruity and sweet), valeraldehyde (almond), hexanal (grassy and fatty), and 1-dodecanol, were the key flavor compounds. 2,5-dimethyl pyrazine, and pyrazine, 2-ethylalkyl-3,5-dimethyl- added nutty aromas, and 1-nonanal, 2-heptanone, octanoic acid, bicyclo [3.1.1]hept-3-en-2-ol,4,6,6-trimethyl-, and 2-pentylfuran added special floral and fruity aromas.
