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Article ; Online: Platycodon grandiflorum saponins: Ionic liquid-ultrasound-assisted extraction, antioxidant, whitening, and antiaging activity.

Shang, Ya-Fang / Chen, Hui / Ni, Zhi-Jing / Thakur, Kiran / Zhang, Jian-Guo / Khan, Mohammad Rizwan / Wei, Zhao-Jun

2024 Volume 451, Page(s) 139521

Abstract: This study explored the use of ionic liquid-ultrasound (ILU)-assisted extraction to enhance the extraction rate of Platycodon grandiflorum saponins (PGSs), and the content, extraction mechanism, antioxidant activity, whitening, and antiaging activity of ... ...

Abstract	This study explored the use of ionic liquid-ultrasound (ILU)-assisted extraction to enhance the extraction rate of Platycodon grandiflorum saponins (PGSs), and the content, extraction mechanism, antioxidant activity, whitening, and antiaging activity of PGSs prepared using ILU, ultrasound-water, thermal reflux-ethanol, and cellulase hydrolysis were compared. The ILU method particularly disrupted the cell wall, improved PGS extraction efficiency, and yielded a high total saponin content of 1.45 ± 0.02 mg/g. Five monomeric saponins were identified, with platycodin D being the most abundant at 1.357 mg/g. PGSs displayed excellent in vitro antioxidant activity and exhibited inhibitory effects on tyrosinase, elastase, and hyaluronidase. The results suggest that PGSs may have broad antioxidant, skin-whitening, and antiaging potential to a large extent. Overall, this study provided valuable insights into the extraction, identification, and bioactivities of PGSs, which could serve as a reference for future development and application of these compounds in the functional foods industry.
Language	English
Publishing date	2024-04-29
Publishing country	England
Document type	Journal Article
ZDB-ID	243123-3
ISSN	1873-7072 ; 0308-8146
ISSN (online)	1873-7072
ISSN	0308-8146
DOI	10.1016/j.foodchem.2024.139521
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Article ; Online: In vitro digestibility and hepato-protective potential of Lophatherum gracile Brongn. leave extract.

Ma, Yi-Long / Wu, Zheng-Fang / Li, Zhi / Wang, Yue / Shang, Ya-Fang / Thakur, Kiran / Wei, Zhao-Jun

Food chemistry

2023 Volume 433, Page(s) 137336

Abstract: Lophatherum gracile Brongn. (L. gracile) is a traditional herb for both medicine and food use, but its digestibility and hepato-protective activity is unknown. Herein we investigated the digestibility and hepato-protective potential of L. gracile leave ... ...

Abstract	Lophatherum gracile Brongn. (L. gracile) is a traditional herb for both medicine and food use, but its digestibility and hepato-protective activity is unknown. Herein we investigated the digestibility and hepato-protective potential of L. gracile leave extract (LGE) using in vitro digestion and alcohol-induced oxidative damage models. Compared to the undigested group, the content of phenolics/flavonoids and the antioxidant activity in LGE generally decreased by 9.30-19.97% in the oral and small intestine phase after digestion, while that increased by 9.96-10.17% in the gastric phase. The main phenolics/flavonoids showed promising stability during digestion and their bio-accessiblity ranged from 67.64% to 84.47%. By reducing cellular reactive oxidative species and malonaldehyde levels, LGE (0.23-0.45 mg/mL) pretreatment significantly ameliorated alcohol-induced oxidative damage in HepG2 cells (P < 0.05), and their survival rate increased from 59.23% to 67.76%. These findings suggested that L. gracile could be used for the development of hepato-protective foods.
Language	English
Publishing date	2023-08-30
Publishing country	England
Document type	Journal Article
ZDB-ID	243123-3
ISSN	1873-7072 ; 0308-8146
ISSN (online)	1873-7072
ISSN	0308-8146
DOI	10.1016/j.foodchem.2023.137336
Database	MEDical Literature Analysis and Retrieval System OnLINE

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Article ; Online: Lycium barbarum ethanol extraction: Application as cosmetic product ingredients

Shang, Ya-Fang / Hao, Wen-Di / Ni, Zhi-Jing / Thakur, Kiran / Zhang, Jian-Guo / Khan, Mohammad Rizwan / Wei, Zhao-Jun

Industrial Crops & Products. 2023 Oct., v. 202 p.117130-

2023

Abstract: Plant seed oils and extracts are widely used in cosmetic industry to provide the skin with a variety of benefits. Due to the paucity of bioactivity studies on Lycium barbarum and its skin care applications, Lycium barbarum seed oil (LBSO) was utilized to ...

Abstract	Plant seed oils and extracts are widely used in cosmetic industry to provide the skin with a variety of benefits. Due to the paucity of bioactivity studies on Lycium barbarum and its skin care applications, Lycium barbarum seed oil (LBSO) was utilized to create stable oil-in-water emulsions, and Lycium barbarum fruit extract (LBE) was used as a functional ingredient in cosmetic formulations We optimized the biological activity, storage stability, and physicochemical properties of LBSO when added to O/W emulsions (antioxidant, anti-tyrosinase, and anti-aging). The LBE emulsion [15 % L. barbarum seed oil (F3) and 1 % LBE] showed the highest physical and storage stability (pH 6.02). TPC and TFC had respective values of 2.146 ± 0.013 mg Gallic acid equivalent (GAE)/g and 1.099 ± 0.012 mg Rutin equivalent (RE)/g. For anti-aging purposes, LBE emulsion could inhibit hyaluronidase (44.74 ± 2.05 %), elastase protease (26.59 ± 2.56 %), and melanogenesis (34.35 ± 1.77 %). Overall, our current findings speculate the development of anti-aging cosmetic products using L. barbarum.
Keywords	Lycium barbarum ; antioxidants ; bioactive properties ; cosmetics ; elastase ; emulsions ; ethanol ; fruit extracts ; gallic acid ; hyaluronoglucosaminidase ; industry ; ingredients ; melanogenesis ; pH ; rutin ; seed oils ; storage quality ; Cosmetic ; In vitro antioxidant activities ; Stability ; Anti-aging
Language	English
Dates of publication	2023-10
Publishing place	Elsevier B.V.
Document type	Article ; Online
ZDB-ID	1132158-1
ISSN	1872-633X ; 0926-6690
ISSN (online)	1872-633X
ISSN	0926-6690
DOI	10.1016/j.indcrop.2023.117130
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Article: Exploration of walnut components and their association with health effects

Ni, Zhi-Jing / Zhang, Yi-Ge / Chen, Sheng-Xiong / Thakur, Kiran / Wang, Shaoyun / Zhang, Jian-Guo / Shang, Ya-Fang / Wei, Zhao-Jun

Critical reviews in food science and nutrition. 2022 Oct. 28, v. 62, no. 19

2022

Abstract: Traditionally, walnuts have occupied an imperative position in the functional food market with consistently recognized nutritious and functional properties. In the past years, the lipid profile of walnuts has brought much scientific attention via linking ...

Abstract	Traditionally, walnuts have occupied an imperative position in the functional food market with consistently recognized nutritious and functional properties. In the past years, the lipid profile of walnuts has brought much scientific attention via linking a cascade of biological attributes and health-promoting effects. Over time, researchers have focused on diversified composition (polyphenols and vitamins) of different parts of walnut (flower, pellicle, and kernel) and emphasized their physiological significance. Consequently, a plethora of reports has emerged on the potential role of walnut consumption against a series of diseases including cancer, gut dysbiosis, cardiovascular, and neurodegenerative diseases. Therefore, we accumulated the updated data on composition and classification, extraction methods, and utilization of different parts of walnuts as well as associated beneficial effects under in vivo and clinical studies. Altogether, this review summarized the ameliorative effects of a walnut-enriched diet in chronic diseases which can be designated to the synergistic or individual effects of walnut components mainly through anti-oxidative and anti-inflammatory role.
Keywords	diet ; digestive system ; dysbiosis ; flowers ; food science ; functional foods ; health promotion ; lipid composition ; markets ; polyphenols ; seeds ; walnuts
Language	English
Dates of publication	2022-1028
Size	p. 5113-5129.
Publishing place	Taylor & Francis
Document type	Article
ZDB-ID	1037504-1
ISSN	1549-7852 ; 1040-8398
ISSN (online)	1549-7852
ISSN	1040-8398
DOI	10.1080/10408398.2021.1881439
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Article ; Online: Insight into the phenolics and antioxidant activity of Indian jujube (Ziziphus mauritiana Lamk) peel and pulp subjected to the simulated digestion

Wang, Zi-Tong / Liu, Yubing / Ma, Yi-Long / Pan, Shuang-Yi / Li, Jian-kang / Shi, Shao-Jun / Wu, Zheng-Fang / Li, Zhi / Shang, Ya-Fang / Wei, Zhao-Jun

Heliyon. 2023 May, v. 9, no. 5 p.e16226-

2023

Abstract: To evaluate the release and activity of Indian jujube phenolics in vivo, its peel and pulp were subjected to simulated digestions. The phenolics content and antioxidant activity of the digested samples were determined. The results showed that the total ... ...

Abstract	To evaluate the release and activity of Indian jujube phenolics in vivo, its peel and pulp were subjected to simulated digestions. The phenolics content and antioxidant activity of the digested samples were determined. The results showed that the total phenolics/flavonoids in the peel were respectively 4.63 and 4.48 times higher than that in the pulp. The release of phenolics and flavonoids respectively increased by 79.75% and 39.98% in the peel and 86.34% and 23.54% in the pulp after the intestinal digestion. The correlation between the total phenolics/flavonoids and antioxidant activity was higher in the peel (r > 0.858, p < 0.01) than that in the pulp. The phenolics profiles of the peel were almost the same after the digestion, and four phenolics including naringenin tri-glycoside, quercetin-3-O-[(2-hexosyl)-6-rhamnosyl] -hexoside, quercetin-3-O-pentosylhexoside and quercetin-3-O-(2-pentosyl -rhamnoside)-4'-O-rhamnoside were found to be the main flavonoids of Indian jujube peel, and they showed high recovery (>89.88%) during the digestion, implying that these phenolics may play a vital role in the function of Indian jujubes.
Keywords	Ziziphus mauritiana ; antioxidant activity ; digestion ; in vitro digestion ; intestines ; naringenin ; phenolic compounds ; pulp ; Indian jujube ; Phenolics ; Peel ; Simulated digestion
Language	English
Dates of publication	2023-05
Publishing place	Elsevier Ltd
Document type	Article ; Online
Note	Use and reproduction
ZDB-ID	2835763-2
ISSN	2405-8440
ISSN	2405-8440
DOI	10.1016/j.heliyon.2023.e16226
Database	NAL-Catalogue (AGRICOLA)

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Article: Insight into the phenolics and antioxidant activity of Indian jujube (

Wang, Zi-Tong / Liu, Yu-Ping / Ma, Yi-Long / Pan, Shuang-Yi / Li, Jian-Kang / Shi, Shao-Jun / Wu, Zheng-Fang / Li, Zhi / Shang, Ya-Fang / Wei, Zhao-Jun

Heliyon

2023 Volume 9, Issue 5, Page(s) e16226

Abstract: To evaluate the release and activity of Indian jujube ... ...

Abstract	To evaluate the release and activity of Indian jujube phenolics
Language	English
Publishing date	2023-05-13
Publishing country	England
Document type	Journal Article
ZDB-ID	2835763-2
ISSN	2405-8440
ISSN	2405-8440
DOI	10.1016/j.heliyon.2023.e16226
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Article: Comparative study of chemical compositions and antioxidant activities of Zhizi fruit extracts from different regions

Shang, Ya-Fang / Zhang, Yi-Ge / Cao, Heng / Ma, Yi-Long / Wei, Zhao-Jun

Heliyon. 2019 Dec., v. 5, no. 12

2019

Abstract: The fruits of Gardenia jasminoides Ellis are folk medicines in China and their major components are geniposide and water soluble pigment crocins. This study compared the chemical profiles and free radical scavenging activities of two Zhizi species from ... ...

Abstract	The fruits of Gardenia jasminoides Ellis are folk medicines in China and their major components are geniposide and water soluble pigment crocins. This study compared the chemical profiles and free radical scavenging activities of two Zhizi species from five provinces of China, including Jiangxi, Anhui, Hunan, Sichuan and Henan. The results showed that Jiangxi Zhizi contained higher levels of volatiles (71.84%), crocins (20.38 mg/g), geniposide (31.36 mg/g) and flavonoids (84.42 μg quercetin/mg) than four other Zhizi fruits; whereas Hunan Zhizi provided higher total phenolics (33.81 μg catechin/mg) and ABTS/DPPH radical scavenging activities. These findings implied that Jiangxi Zhizi would be suitable for extraction of gardenia yellow and geniposide, as well as preparation of essential oil. This information may provide valuable guidance for application of Zhizi fruits to biomedicine industry in China.
Keywords	Gardenia jasminoides ; catechin ; comparative study ; dyes ; essential oils ; free radicals ; fruits ; industry ; quercetin ; water solubility ; China
Language	English
Dates of publication	2019-12
Publishing place	Elsevier Ltd
Document type	Article
Note	NAL-AP-2-clean
ZDB-ID	2835763-2
ISSN	2405-8440
ISSN	2405-8440
DOI	10.1016/j.heliyon.2019.e02853
Database	NAL-Catalogue (AGRICOLA)

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Article ; Online: Effect of grape seed power on the structural and physicochemical properties of wheat gluten in noodle preparation system.

Chen, Sheng-Xiong / Ni, Zhi-Jing / Thakur, Kiran / Wang, Shaoyun / Zhang, Jian-Guo / Shang, Ya-Fang / Wei, Zhao-Jun

Food chemistry

2021 Volume 355, Page(s) 129500

Abstract: Noodles were prepared using wheat flour supplemented with 1%, 3%, and 5% grape seed power (GSP). The farinograph properties of wheat flour, the textural properties of the dough, and thermal properties of the gluten were determined. The microstructure was ...

Abstract	Noodles were prepared using wheat flour supplemented with 1%, 3%, and 5% grape seed power (GSP). The farinograph properties of wheat flour, the textural properties of the dough, and thermal properties of the gluten were determined. The microstructure was analyzed by scanning electron and atomic force microscopy, and the effects of the addition of GSP on the physicochemical and structural properties (free sulfhydryl content, surface hydrophobic region, and secondary structure) of wheat gluten protein were analyzed. 1% GSP promoted the aggregation of gluten proteins by promoting hydrophobic interactions and hydrogen bonding, thus enhanced the noodle quality. Whereas, 3% and 5% GSP addition disrupted the disulfide bonds between gluten protein molecules and formed macromolecular aggregates linked to gluten proteins through non-covalent bonds and hydrophobic interactions, which prevented the formation of the gluten protein reticulation structure. Our study emphasized the interaction between wheat proteins and GSP in noodle making dough.
MeSH term(s)	Chemical Phenomena ; Flour/analysis ; Food Handling ; Glutens/chemistry ; Grape Seed Extract/chemistry ; Hydrophobic and Hydrophilic Interactions ; Triticum/chemistry
Chemical Substances	Grape Seed Extract ; Glutens (8002-80-0)
Language	English
Publishing date	2021-03-08
Publishing country	England
Document type	Journal Article
ZDB-ID	243123-3
ISSN	1873-7072 ; 0308-8146
ISSN (online)	1873-7072
ISSN	0308-8146
DOI	10.1016/j.foodchem.2021.129500
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Article ; Online: Exploration of walnut components and their association with health effects.

Ni, Zhi-Jing / Zhang, Yi-Ge / Chen, Sheng-Xiong / Thakur, Kiran / Wang, Shaoyun / Zhang, Jian-Guo / Shang, Ya-Fang / Wei, Zhao-Jun

Critical reviews in food science and nutrition

2021 Volume 62, Issue 19, Page(s) 5113–5129

Abstract	Traditionally, walnuts have occupied an imperative position in the functional food market with consistently recognized nutritious and functional properties. In the past years, the lipid profile of walnuts has brought much scientific attention via linking a cascade of biological attributes and health-promoting effects. Over time, researchers have focused on diversified composition (polyphenols and vitamins) of different parts of walnut (flower, pellicle, and kernel) and emphasized their physiological significance. Consequently, a plethora of reports has emerged on the potential role of walnut consumption against a series of diseases including cancer, gut dysbiosis, cardiovascular, and neurodegenerative diseases. Therefore, we accumulated the updated data on composition and classification, extraction methods, and utilization of different parts of walnuts as well as associated beneficial effects under in vivo and clinical studies. Altogether, this review summarized the ameliorative effects of a walnut-enriched diet in chronic diseases which can be designated to the synergistic or individual effects of walnut components mainly through anti-oxidative and anti-inflammatory role.
MeSH term(s)	Anti-Inflammatory Agents ; Diet ; Juglans ; Nuts/chemistry ; Polyphenols/analysis
Chemical Substances	Anti-Inflammatory Agents ; Polyphenols
Language	English
Publishing date	2021-02-11
Publishing country	United States
Document type	Journal Article ; Review
ZDB-ID	1037504-1
ISSN	1549-7852 ; 1040-8398
ISSN (online)	1549-7852
ISSN	1040-8398
DOI	10.1080/10408398.2021.1881439
Database	MEDical Literature Analysis and Retrieval System OnLINE

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Article: Comparative study of chemical compositions and antioxidant activities of Zhizi fruit extracts from different regions.

Shang, Ya-Fang / Zhang, Yi-Ge / Cao, Heng / Ma, Yi-Long / Wei, Zhao-Jun

Heliyon

2019 Volume 5, Issue 12, Page(s) e02853

Abstract: The fruits ... ...

Abstract	The fruits of
Language	English
Publishing date	2019-12-09
Publishing country	England
Document type	Journal Article
ZDB-ID	2835763-2
ISSN	2405-8440
ISSN	2405-8440
DOI	10.1016/j.heliyon.2019.e02853
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