菰米的营养组分及其健康功效

从菰米的营养组分、健康功效、活性机制和未来的研究重点等方面概述了近年来国内外关于菰米的研究进展,并对菰米的进一步研究开发与综合利用进行了展望。     

Influence of the commercial processing and floral origin on bioactive and nutritional properties of honeybee‐collected pollen

Pollen is characterised for having a low fat content, a relatively high content of dietary fibre and an important amount of minerals and essential amino acids. With regard to bioactive compounds, honeybee‐collected pollen exhibits an important source of phytochemical compounds and antioxidant activity. The purpose of this research was to study how the nutritional properties and the stability of the bioactive compounds found in honeybee‐collected pollen were affected by the commercial processing and its floral origin. To achieve this goal, pollen pellets of different floral origin were harvested directly from hives and immediately stored at ?80 °C. Pollen pellets were dried by placing them into hot‐air chambers (traditional drying methodology) or by means of freeze‐drying. We found a slight influence of floral origin on the nutritional properties of pollen pellets (multifloral pollen had higher contents of fat, carbohydrates, proteins and mineral elements than monofloral‐type pollen), whereas the abundance of bioactive compounds was correlated with the origin factor as well as the methodology employed to dry the fresh pollen pellets, especially carotenoid pigments such as lutein (5.73 ± 1.80, 4.93 ± 1.16 and 0.81 ± 0.16 μg of lutein per g of pollen for fresh, lyophilised and hot‐air‐dried multifloral pollen).     

沙棘籽提取物抑菌能力的研究及其生物活性成分分析

选取蒙古国不同产地和不同培育方式的5种沙棘籽的活性成分进行了提取,研究了提取物对常见致病菌的抑菌能力,并对其中的生物活性成分进行了分析。结果表明,野生沙棘籽1号提取物对金黄色葡萄球菌的抑菌能力最强,抑菌圈直径可达（12.3±0.5） mm,而3号提取物具有广谱抑菌能力,对枯草芽孢杆菌、大肠杆菌和铜绿假单胞杆菌的抑菌能力最强,抑菌圈直径分别达到(11.5±0.5） mm、（12.3±0.2） mm和（11.9±0.3） mm,并且随着沙棘籽提取物的用量增加,其抑菌能力增强。沙棘籽提取物中主要的生物活性成分主要为植物甾醇、黄酮类物质、植物磷脂和维生素C,其中植物甾醇含量越高,对应的抑菌能力越强。     

Evaluation of hot and cold extraction of bioactive compounds in teas

This study evaluated the bioactive compounds of different types of tea by comparing hot and cold infusions. A multivariate data analysis was carried out, where the principal components analysis (PCA) and hierarchical cluster analysis (HCA) were used. Phenolic compounds varied between 267.27–2896.00 mg GAE L^?1 and 215.10–7351.33 mg GAE L^?1 for hot (80 °C) and cold extraction (20–25 °C), respectively. In the case of their antioxidant activity, results with DPPH were 43.10‐73.67% for hot extraction and 46.80‐77.13% for cold extraction. The average values for the ABTS˙⁺ method ranged between 2535.43 and 33 300.17 μmol TE L^?1 and between 1110.34 and 38 300.67 μmol TE L^?1, respectively, for hot and cold extraction. Different compounds were identified by liquid chromatography in the samples evaluated, where caffeine presented the higher concentrations in the teas. Samples of green and black tea (hot extraction) and white tea (cold extraction) showed bacteriostatic activity for S. aureus and E. coli. No extract had any bactericide activity. The current study revealed that cold infusion was more efficient in the extraction of bioactive compounds.     

不同成熟度及海拔地区刺梨果实营养活性成分比较

目的探究成熟度及种植的海拔地区对刺梨果实营养活性成分的影响。方法收集不同成熟度及海拔地区的刺梨果实,采用分光光度计法、液相色谱法等测定样品主要营养活性成分含量,并通过主成分分析法综合评价样品品质差异。结果成熟刺梨果实含有丰富的维生素C、黄酮、单宁、多酚、三萜类化合物等活性成分,含量分别为744.01～1260.93 mg/100g FW、35.86～52.11 mg/g DW、152.82～188.7 mg/g DW 、78.04～119.54 mg/g DW及22.56～32.32 mg/g DW。与成熟果实相比,刺梨五成熟果的可溶性糖、有机酸、氨基酸、多糖含量较低,而总黄酮、总单宁、总酚及总三萜含量均显著较高。成熟果实的必需氨基酸、总氨基酸含量与海拔呈负相关。主成分分析结果表明,刺梨五成熟果与成熟果的品质差异显著,而不同成熟果样品在品质上具有一定的差异但未随海拔地区呈现规律性变化。结论五成熟刺梨果实的活性成分含量显著高于成熟果实,而海拔地区对刺梨果实品质的影响较小。     

柳蒿芽营养成分及生物活性成分研究进展

柳蒿芽是一种纯天然、野生可食用的野菜,具有较高的营养价值和生物活性。本文就柳蒿芽的主要营养成分、生物活性成分及其提取分离现状进行了综述,并对生物活性成分的研究利用进行了展望,为柳蒿芽资源的开发利用提供参考和依据。      

牡蛎活性多肽的抑菌作用与抗氧化性能研究

使用Alcalase碱性蛋白酶和菠萝蛋白酶分步酶解牡蛎蛋白,获得含牡蛎活性多肽的酶解产物,并测定了酶解产物对几种陆生致病菌和海洋病原细菌的抑菌活性和体外抗氧化能力.结果表明,牡蛎活性多肽对枯草芽孢杆菌(Bacillus subtilis)、哈维氏弧菌(Vibrio harveyi)和副溶血弧菌(Vibrio prarhaemolyticus)具有一定的抑制作用,并具有一定的还原能力和对超氧阴离子自由基的清除作用.     

An Overview on Chemical Aspects and Potential Health Benefits of Limonoids and Their Derivatives

Limonoids are heavily oxygenated, modified triterpenes dominant in Meliaceae and Rutaceae plant families. The term ‘limonoid’ is derived from limonin, which was first identified as the bitter constituent of Citrus seeds in 1841. This group of secondary metabolites exhibits a wide range of biological properties, including anticancer, antibacterial, antifungal, antimalarial, and antiviral activities. Significant progress on the role of limonoids as promising candidates for cancer chemoprevention and/or therapy has been achieved in particular in recent years. The aim of this review article is to discuss the recent developments on limonoids chemical aspects and biological activities with the relationship between structure and activity, supporting the new possibilities for the medicinal and/or nutraceutical use of these compounds.     

瘤背石磺活性多肽制备工艺优化及其抗氧化性探究

以瘤背石磺为原料,采用响应面法优化瘤背石磺活性多肽的制备工艺,考察Na Cl浓度、液固比、温度和提取时间对羟基自由基清除率的影响。结果表明:最优提取条件为Na Cl浓度0.09%,液固比57 m L/g,提取时间2.5 h,在此条件下羟基自由基清除率最大,预测值为33.09%,实测值为33.34%,实测值与预测值相接近,且相对误差只有0.76%,表明响应面法得到的最佳提取条件合理可行。天然活性多肽体外抗氧化活性实验结果表明:其对羟基自由基、DPPH自由基、H2O2有较好清除能力,还具有一定还原能力以及亚铁离子螯合能力。总体而言,瘤背石磺天然活性多肽表现出一定的体外抗氧化活性,具有良好的开发前景。      

微波和高温灭菌对神仙豆活性成分及其抗氧化性的影响

为研究微波和高温灭菌对神仙豆品质的潜在影响,分析了处理前后神仙豆主要活性成分和抗氧化性的变化。结果表明,除总糖和粗纤维含量变化均不显著外(P＞0.05),两种灭菌方式均导致神仙豆活性成分含量的不同程度降低;高温灭菌后,神仙豆氨基酸态氮降低9.52%(P＜0.05),蛋白质降低14.96%(P＜0.05),还原糖降低33.75%(P＜0.05),类黑精降低61.29%(P＜0.05),异黄酮降低5.00%(P＞0.05);微波灭菌后,神仙豆氨基酸态氮降低19.05%(P＜0.05),蛋白质降低1.11%(P＞0.05),还原糖降低28.75%(P＜0.05),类黑精降低70.97%(P＜0.05),异黄酮降低20.00%(P＜0.05);在抗氧化性方面,除对·OH的清除活性外,微波灭菌处理的神仙豆抗氧化性均相对高于高温灭菌组。综合来说,微波灭菌处理的神仙豆抗氧化性相对较高。     

Understanding the potential benefits of thyme and its derived products for food industry and consumer health: From extraction of value-added compounds to the evaluation of bioaccessibility,bioavailability, anti-inflammatory,and antimicrobial activities

ABSTRACT

Natural bioactive compounds isolated from several aromatic plants have been studied for centuries due to their unique characteristics that carry great importance in food, and pharmaceutical, and cosmetic industries. For instance, several beneficial activities have been attributed to some specific compounds found in Thymus such as anti-inflammatory, antioxidant, antimicrobial, and antiseptic properties. Moreover, these compounds are classified as Generally Recognized as Safe (GRAS) which means they can be used as an ingrident of may food producs. Conventional extraction processes of these compounds and their derived forms from thyme leaves are well established. Hoewever, they present some important drawbacks such as long extraction time, low yield, high solvent consumption and degradation thermolabile compounds. Therefore, innovative extraction techniques such as ultrasound, microwave, enzyme, ohmic and heat-assisted methods can be useful strategies to enhance the exytraction yield and to reduce processing temperature, extraction time, and energy and solvent consumption. Furthermore, bioaccessibility and bioavailability aspects of these bioactive compounds as well as their metabolic fates are crucial for developing novel functional foods. Additionally, immobilization methods to improve stability, solubility, and the overall bioavailability of these valuable compounds are necessary for their commercial applications. This review aims to give an overall perspective of innovative extraction techniques to extract the targeted compounds with anti-inflammatory and antimicrobial activities. Moreover, the bioaccessi-bility and bioavailability of these compounds before and after processing discussed. In addition, some of the most important characteristics of thyme and their derived products discussed in this paper.     

Designing novel industrial and functional foods using the bioactive compounds from Nigella sativa L. (black cumin): Biochemical and biological prospects toward health implications

Nigella sativa is one of the nutraceuticals that has gained popularity and studied extensively in recent decades as it is considered a safe medicinal plant for use as a dietary supplement. N. sativa contains a wide variety of bioactive substances, which include polyphenols, volatile oils (thymoquinone and p-cymene), proteins, and peptides. The biological attributes of N. sativa include antioxidant, antimicrobial, antifungal, anti-inflammatory, anticancer, antidiabetic, antihypertensive, hypolipidemic, and antioxidant activities, which have potential applications for the prevention of a variety of chronic diseases. In the food industry, N. sativa improves the sensory qualities, shelf life, strength, and freshness of foods, such as bread, pizza, biscuits, cookies, and cakes. This review discusses the industrial use of N. sativa, which includes processing technologies to enhance its health-promoting properties as well as the isolation of nutraceutical components.     

Influence of different crop management practices on the nutritional properties and benefits of tomato ‐Lycopersicon esculentum cv Perfectpeel‐

In this study, we have explored the relationship between the cultivation method and the concentration of major flavonoid aglycones, hydroxycinnamic acids, carotenoids and the total antioxidant activity of tomato (Lycopersicon esculentum cv Perfectpeel); in addition, we have investigated the bioactivity of polyphenol extracts from tomato. The main polyphenols in extracts were quercetin (33.90 ± 6.31 mg kg^?1 and 17.92 ± 1.09 mg kg^?1 in conventional and organic extracts), chlorogenic acid (3.52 ± 0.74 mg kg^?1 and 2.82 ± 0.92 mg kg^?1 in conventional and organic extracts) and caffeic acid (3.61 ± 0.71 mg kg^?1 and 3.29 ± 0.33 mg kg^?1 in conventional and organic extracts). Although statistical differences were found between organic and conventional extracts in several target compounds, no difference in biological effect was observed using cell models. The observed Trans Epithelial Electrical Resistance values were not significantly different between organic and conventional tomato extracts, but we have observed, in both samples, a decrease in tight‐junction permeability at 17 μm of polyphenol concentrations. Antioxidant compounds entering within the cell could exert an antioxidant action, nevertheless at concentrations >17 μm could have a pro‐oxidant effect.     

Recent research on bioactive compounds of Scomber spp. and their health effects

Scomber spp. are fast-moving migratory fish found in the Pacific, Indian and Atlantic Oceans. Scomber spp. contain proteins, lipids, minerals and vitamins. However, recent studies on Scomber spp. have focused on improving the quality of products (S. colias), describing their morphology (S. indicus), as well as the exploration and application of their enzymes (S. australasicus) and bioactive compounds for health benefits (S. japonicus and S. scombrus). Bioactive compounds from Scomber spp. have been reported to exhibit antibacterial, antioxidant and antiproliferative activities, but there has been no review of this topic to date. Totally, 36 articles were reviewed after the duplicates were removed. Muscle protein hydrolysates, peptides, lipids, collagen, amino acids, lecithin and glycolipids are known as bioactive compounds from Scomber spp. that exhibit beneficial health effects, including antioxidant, antibacterial, antiproliferative, tyrosinase inhibition, hypoglycaemic and anti-lipoxygenase properties. However, these have been tested only in vitro, and there is still a lack of studies on bioactive compounds from S. australasicus, S. colias and S. indicus. Therefore, further studies are needed to test bioactive compounds from Scomber spp. at the in vivo and clinical stages, as well as to explore the presence of bioactive compounds from S. australasicus, S. colias and S. indicus.     

祁白术生物活性物质及其抗氧化、抑菌能力研究

研究祁白术甲醇粗提物及其不同极性萃取相的总酚、总黄酮含量及抗氧化、抑菌活性,考察总酚、总黄酮含量与抗氧化活性的相关性,并采用气相色谱-质谱联用(GC-MS)分析醇提物中的主要化学成分。结果表明,祁白术不同极性萃取相(正己烷相、二氯甲烷相、乙酸乙酯相、正丁醇相和水相)的总酚、总黄酮含量及其抗氧化、抑菌能力存在显著差异(P0.05)。乙酸乙酯相的总酚和总黄酮含量最高,分别为(139.45±0.19)mg TA/g和(21.28±2.28)mg QE/g。乙酸乙酯相表现出最强的还原能力[(38.95±1.66)mg VC/g]、ABTS自由基清除能力[(302.42±7.51)mg VC/g]、DPPH自由基清除能力[(51.61±2.59)mg VC/g]。祁白术的总酚、总黄酮含量均与还原能力、ABTS自由基清除能力及DPPH自由基清除能力呈显著正相关(P0.05)。甲醇粗提物及正己烷相、二氯甲烷相对大肠杆菌、金黄色葡萄球菌、枯草芽孢杆菌和绿脓杆菌均具有不同程度的抑制作用,其中正己烷相的抑菌活性最为显著,其对4种受试菌的最小抑菌浓度均为1mg/mL。GC-MS分析了醇提物的主要化学成分,共鉴定出18种化合物,以酚、醇、烯、酮类化合物为主,主要成分有3,3'-二氨基-4,4'-二羟基联苯(33.47%)、β-桉叶醇(28.33%)、β-愈创木烯(5.91%)、3,3,5,6,7-五甲基-1-茚满酮(4.70%)等。