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Article
Biochemistry & Molecular Biology
Xiuren Zhou et al.
Summary: This study investigates the effect of microbial fermentation on the active ingredient levels of traditional Chinese medicine. The results show that both Bifidobacterium bifidum and Bacillus subtilis can increase the amount of gallic acid in the fermented Cornus officinalis fruit (COF) culture broth. However, only B. subtilis fermentation reduces the levels of ursolic acid and oleanolic acid in the COF broth. This study provides insights into how microbial fermentation can alter the active ingredient levels of traditional Chinese medicines and suggests its potential to improve their functional ingredients.
Article
Food Science & Technology
Jingna Yan et al.
Summary: This study comprehensively evaluated the taste profiles of infected and healthy teas and investigated their known bitter compounds. The results showed no obvious difference in catechins, caffeine, bitter amino acids, and flavonols and their glycosides between infected and healthy tea samples. Thirteen substances, including caffeine, ten triterpenoids, and two oxylipins, were identified as potential contributors to the long-lasting bitterness of infected teas.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Food Science & Technology
Binbin Li et al.
Summary: This study analyzed the flavor compounds in Rosa roxburghii Tratt (RRT) that were fermented by different probiotics using headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS). The results showed that probiotics could improve the flavor of RRT, with Lactobacillus acidophilus having the largest effect. Additionally, after fermentation, RRT had increased levels of SOD and enhanced scavenging capacity of DPPH, ABTS, and OH free radicals.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Multidisciplinary Sciences
Maarij Khan et al.
Summary: This research aimed to investigate the antioxidant and hypoglycemic potential of green synthesized CeONPs using Mentha royleana leaves extract. The results showed that CeONPs had good antioxidant and hypoglycemic effects, indicating their potential for future medicinal applications.
SCIENTIFIC REPORTS
(2023)
Review
Food Science & Technology
Li Wang et al.
Summary: Rosa roxburghii (R. roxburghii) is a widely distributed plant in Southwest China, known for its health benefits and nutritional value. Recent research has discovered various bioactive components and their medicinal value, including antioxidant, immunomodulatory, anti-tumor, and metabolic regulation properties. The review also addresses the development status and quality control challenges of R. roxburghii. Suggestions for future research and applications are provided.
Review
Chemistry, Applied
Huan Li et al.
Summary: The three Rosaceae fruits in China have been transformed into standardized juice or beverage products, but there are still limitations in research and development that need to be addressed. This report provides a comprehensive review of phytochemical and biological investigations, flavor profiles, and industrial development of these fruits to advance studies and developments from a reasonable perspective.
Article
Chemistry, Applied
Dansi Huang et al.
Summary: Rosa roxburghii Tratt pomace (RRTP) was extracted to obtain free and bound phenolic fractions, which showed dose-dependent scavenging of radicals and improved survival rates in paraquat-exposed nematodes by enhancing SOD and CAT activities. These results suggest RRTP as a good and cost-effective source of natural antioxidants.
Article
Immunology
Shisong Jing et al.
Summary: This study found that nepetin, a compound from traditional Chinese herbal flavonoids, effectively inhibits the virulence of S. aureus and combats MRSA-induced lethal pneumonia.
Article
Food Science & Technology
Xiaojuan Ding et al.
Summary: This study investigated the interaction mechanisms among rutin, isoquercitrin, and beta-glucosidase, shedding light on how rutin and isoquercitrin quench the intrinsic fluorescence of beta-glucosidase through complex formation. The study highlighted the importance of substituted groups on the binding of quercetin glycoside compounds to beta-glucosidase, providing insights for the design of natural flavonoid-protein complex functional foods.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Review
Biotechnology & Applied Microbiology
Huijuan Gao et al.
Summary: Probiotics are live microorganisms with health-promoting effects that are widely used in various fields. Lactobacillus acidophilus, an important human intestinal probiotic, has been extensively studied since its discovery in 1900, and has key roles in human health with potential applications in functional, edible probiotic preparations due to its resistance to acid and bile salts. Discussions on the research progress and future development of probiotic products are ongoing.
JOURNAL OF MICROBIOLOGY AND BIOTECHNOLOGY
(2022)
Article
Nutrition & Dietetics
Reiko TANASE et al.
JOURNAL OF NUTRITIONAL SCIENCE AND VITAMINOLOGY
(2022)
Review
Food Science & Technology
Wenyi Ma et al.
Summary: Diabetes mellitus is a metabolic disorder disease expected to affect 578 million people by 2030. Current small molecular drugs used for treating diabetes are limited in meeting patient needs, particularly addressing diabetic complications such as nephropathy and cardiovascular diseases. Scientists are actively seeking natural products with hypoglycemic effects as lead compounds for drug development. Natural products, with their diverse structures and bioactivities, have shown potential in treating diabetes and associated complications. This review aims to provide a comprehensive summary of natural products with hypoglycemic effects, including their potential mechanisms and advantages in treating diabetes.
FOOD SCIENCE AND HUMAN WELLNESS
(2022)
Article
Biotechnology & Applied Microbiology
Yihong Yu et al.
Summary: Lactobacillus acidophilus produces fl-glucosidase which plays a significant role in transforming quercetin glycosides, improving the functional activity of raw materials. Molecular docking studies reveal the interaction characteristics between the enzyme and glycoside substrates, especially the strong affinity of rutin for fl-glucosidase. The results suggest that hydrogen bonding is the main driving force for the interaction between Rut and Iso with fl-glucosidase, as demonstrated by fluorescence spectroscopy.
ENZYME AND MICROBIAL TECHNOLOGY
(2021)
Review
Biochemistry & Molecular Biology
Marta Olech et al.
Summary: This review summarizes the natural sources and pharmacological activities of tormentic acid (TA), highlighting its occurrence in various plant species and families, as well as its wide range of biological activities confirmed in both in vitro and in vivo studies. It also discusses biochemical mechanisms affected by TA and presents issues related to biotechnological production methods, effective eluents, and TA derivatives.
Article
Biochemistry & Molecular Biology
Chun Li et al.
Summary: The physicochemical properties and aroma of yellow pea flours fermented by different lactic acid bacteria strains were evaluated in this study. The fermentation time and specific strains significantly influenced the cell population, chemical composition, amino acid content, and aroma compounds of the fermented flours. Lactobacilli fermentation improved the pasting properties and aromatic profile of the flours, with L. acidophilus producing three specific aromatic compounds that positively contributed to the aroma.
Review
Biochemistry & Molecular Biology
Li-Tao Wang et al.
Summary: Due to the impact of growing global population, reduction in arable land, and effects of climate change, the incongruity between food supply and demand has become a pressing issue. The development of modern agricultural techniques has led to underutilised functional foods being recognized as an important strategy for solving food security problems. Rosa roxburghii Tratt (RRT) is a natural fruit with high antioxidant potential, making it a promising candidate for functional food development to meet the demand for health-promoting properties in food products.
Article
Biochemical Research Methods
Bharathi Avula et al.
BIOMEDICAL CHROMATOGRAPHY
(2020)
Review
Medicine, Research & Experimental
Gang Gong et al.
BIOMEDICINE & PHARMACOTHERAPY
(2020)
Article
Pharmacology & Pharmacy
Chinedu S. Ekweremadu et al.
Review
Biochemistry & Molecular Biology
Muhammad Imran et al.
Article
Chemistry, Applied
Lei Wang et al.
Article
Multidisciplinary Sciences
Anton Ribbenstedt et al.
Article
Chemistry, Applied
Meg da Silva Fernandes et al.
Article
Food Science & Technology
Jing-Yu He et al.
JOURNAL OF FUNCTIONAL FOODS
(2016)
Article
Biochemistry & Molecular Biology
Sonia Amaral et al.
BIOORGANIC & MEDICINAL CHEMISTRY
(2009)
