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  1. Article ; Online: Proanthocyanins and anthocyanins in chestnut (Castanea mollissima) shell extracts: biotransformation in the simulated gastrointestinal model and interaction with gut microbiota in vitro

    Xie, Chenyang / Li, Jie / Fang, Yihe / Ma, Renyi / Dang, Zhixiong / Yang, Fang

    Journal of the Science of Food and Agriculture. 2023 May, v. 103, no. 7 p.3659-3673

    2023  

    Abstract: BACKGROUND: Chestnut (Castanea mollissima) shell is rich in flavonoids and our previous studies showed that proanthocyanins and anthocyanins were the two markedly varied flavonoids in chestnut shell extracts (CSE) during digestion. Here, the ... ...

    Abstract BACKGROUND: Chestnut (Castanea mollissima) shell is rich in flavonoids and our previous studies showed that proanthocyanins and anthocyanins were the two markedly varied flavonoids in chestnut shell extracts (CSE) during digestion. Here, the biotransformation of proanthocyanins and anthocyanins in a simulated gastrointestinal model, and the interactions between non‐absorption CSE (NACSE) and gut microbiota in vitro, were investigated by ultra‐high‐performance liquid chromatography combined with triple‐quadrupole mass spectrometry and 16S rRNA sequencing. RESULTS: Chestnut shell was richer in proanthocyanins and anthocyanins, while the loss of proanthocyanins was greater after digestion. Additionally, the content of anthocyanin decreased after gastric digestion but increased after intestinal digestion and remained stable after fermentation. After fermentation, delphinidin‐3‐O‐sambubioside and pelargonidin‐3‐O‐galactoside were newly formed. Furthermore, microbiome profiling indicated that NACSE promoted the proliferation of beneficial bacteria, while inhibiting pathogenic bacteria. CONCLUSION: All these data suggest that CSE may be a promising candidate to protect gut health. © 2023 Society of Chemical Industry.
    Keywords Castanea mollissima ; agriculture ; anthocyanins ; biotransformation ; chestnut shells ; digestion ; fermentation ; intestinal microorganisms ; intestines ; mass spectrometry ; microbiome ; models ; ultra-performance liquid chromatography
    Language English
    Dates of publication 2023-05
    Size p. 3659-3673.
    Publishing place John Wiley & Sons, Ltd.
    Document type Article ; Online
    Note JOURNAL ARTICLE
    ZDB-ID 184116-6
    ISSN 1097-0010 ; 0022-5142
    ISSN (online) 1097-0010
    ISSN 0022-5142
    DOI 10.1002/jsfa.12480
    Database NAL-Catalogue (AGRICOLA)

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    In stock of ZB MED Bonn / Germany

    Z 1003: Show issues

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  2. Article ; Online: Proanthocyanins and anthocyanins in chestnut (Castanea mollissima) shell extracts: biotransformation in the simulated gastrointestinal model and interaction with gut microbiota in vitro.

    Xie, Chenyang / Li, Jie / Fang, Yihe / Ma, Renyi / Dang, Zhixiong / Yang, Fang

    Journal of the science of food and agriculture

    2023  Volume 103, Issue 7, Page(s) 3659–3673

    Abstract: Background: Chestnut (Castanea mollissima) shell is rich in flavonoids and our previous studies showed that proanthocyanins and anthocyanins were the two markedly varied flavonoids in chestnut shell extracts (CSE) during digestion. Here, the ... ...

    Abstract Background: Chestnut (Castanea mollissima) shell is rich in flavonoids and our previous studies showed that proanthocyanins and anthocyanins were the two markedly varied flavonoids in chestnut shell extracts (CSE) during digestion. Here, the biotransformation of proanthocyanins and anthocyanins in a simulated gastrointestinal model, and the interactions between non-absorption CSE (NACSE) and gut microbiota in vitro, were investigated by ultra-high-performance liquid chromatography combined with triple-quadrupole mass spectrometry and 16S rRNA sequencing.
    Results: Chestnut shell was richer in proanthocyanins and anthocyanins, while the loss of proanthocyanins was greater after digestion. Additionally, the content of anthocyanin decreased after gastric digestion but increased after intestinal digestion and remained stable after fermentation. After fermentation, delphinidin-3-O-sambubioside and pelargonidin-3-O-galactoside were newly formed. Furthermore, microbiome profiling indicated that NACSE promoted the proliferation of beneficial bacteria, while inhibiting pathogenic bacteria.
    Conclusion: All these data suggest that CSE may be a promising candidate to protect gut health. © 2023 Society of Chemical Industry.
    MeSH term(s) Anthocyanins/chemistry ; Biotransformation ; Digestion ; Flavonoids ; Gastrointestinal Microbiome ; RNA, Ribosomal, 16S ; Fagaceae/chemistry ; Plant Extracts/pharmacology
    Chemical Substances Anthocyanins ; Flavonoids ; RNA, Ribosomal, 16S ; Plant Extracts
    Language English
    Publishing date 2023-02-21
    Publishing country England
    Document type Journal Article
    ZDB-ID 184116-6
    ISSN 1097-0010 ; 0022-5142
    ISSN (online) 1097-0010
    ISSN 0022-5142
    DOI 10.1002/jsfa.12480
    Database MEDical Literature Analysis and Retrieval System OnLINE

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    In stock of ZB MED Cologne/Königswinter

    Zs.B 808: Show issues Location:
    Je nach Verfügbarkeit (siehe Angabe bei Bestand)
    bis Jg. 2021: Bestellungen von Artikeln über das Online-Bestellformular
    ab Jg. 2022: Lesesaal (EG)

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  3. Article: Foodomics technology: promising analytical methods of functional activities of plant polyphenols

    Yang, Fang / Xie, Chenyang / Li, Jie / Ma, Renyi / Dang, Zhixiong / Wang, Cunwen / Wang, Tielin

    European food research & technology. 2021 Sept., v. 247, no. 9

    2021  

    Abstract: Polyphenol compounds are widely found in natural plants and they are attracting a lot of interests in their functional activities including anti-cancer, anti-inflammatory, liver-protection, anti-bacteria, neuroprotection, anti-obesity, and other related ... ...

    Abstract Polyphenol compounds are widely found in natural plants and they are attracting a lot of interests in their functional activities including anti-cancer, anti-inflammatory, liver-protection, anti-bacteria, neuroprotection, anti-obesity, and other related effects. However, the mechanisms of polyphenolic functional activities are still limited. Although chemical reagent methods have been widely used to study various polyphenol activities, it is difficult to deeply investigate the specific mechanism of polyphenol activities in vivo only by chemical methods. Recently, as a method to discover biomarkers associated with polyphenol activities, foodomics technique including proteomics, metabolomics, genomics, transcriptomics and lipidomics technique was developed to study the mechanisms. In this review, we summarized the worldwide research advances of polyphenolic functional activities using foodomics techniques.
    Keywords biomarkers ; food research ; foodomics ; genomics ; lipidomics ; neuroprotective effect ; polyphenols ; proteomics ; technology ; transcriptomics
    Language English
    Dates of publication 2021-09
    Size p. 2129-2142.
    Publishing place Springer Berlin Heidelberg
    Document type Article
    Note Review
    ZDB-ID 1359456-4
    ISSN 1431-4630 ; 1438-2377
    ISSN 1431-4630 ; 1438-2377
    DOI 10.1007/s00217-021-03781-3
    Database NAL-Catalogue (AGRICOLA)

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    In stock of ZB MED Bonn / Germany

    Z 792: Show issues

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