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This study was proposed to investigate the possibility of co-delivering essential oils and lipophilic nutrients via lecithin stabilized emulsions. Emulsions with different droplet sizes (62.5–105 nm), zeta potentials (−33.7 to −58.6 mV), and PdI values (0.155–0.275) were successfully prepared. Incorporation of curcumin into emulsions significantly improved its water solubility (1700-fold), thermal and photochemical stability. The droplet size of curcumin-loaded emulsions did not change over 30 days of storage at 4 °C. Gastrointestinal tract (GIT) digestion caused significant changes in the droplet size and interfacial properties of curcumin-loaded emulsions. The bioaccessibility of encapsulated curcumin was 4.79–10.6-fold higher than that of free molecule. This is mainly attributed to the different solubility of curcumin in essential oils, which also showed different bioaccessibility. The findings suggested that emulsions can be novel carriers for co-delivering essential oils and lipophilic nutrients with increased stability and bioaccessibility.
Qiong-Qiong Yang; Zhongquan Sui; Wei Lu; Harold Corke. Soybean lecithin-stabilized oil-in-water (O/W) emulsions increase the stability and in vitro bioaccessibility of bioactive nutrients. Food Chemistry 2020, 338, 128071 .
AMA StyleQiong-Qiong Yang, Zhongquan Sui, Wei Lu, Harold Corke. Soybean lecithin-stabilized oil-in-water (O/W) emulsions increase the stability and in vitro bioaccessibility of bioactive nutrients. Food Chemistry. 2020; 338 ():128071.
Chicago/Turabian StyleQiong-Qiong Yang; Zhongquan Sui; Wei Lu; Harold Corke. 2020. "Soybean lecithin-stabilized oil-in-water (O/W) emulsions increase the stability and in vitro bioaccessibility of bioactive nutrients." Food Chemistry 338, no. : 128071.
Variation in salt content and in pH are common in starch-based foods and can affect starch properties and final product texture. Fifteen accessions of proso millet starch with diverse amylose content were selected to investigate single factor and interaction effects of pH and NaCl on thermal, pasting, and textural properties. Pasting properties and gelatinization temperatures were markedly altered by salt addition. Changes in pH only had substantial effects on ΔH, but other properties were generally stable under different pH conditions. From two-way ANOVA, interactive effects of salt and pH were found to affect ΔH. The response of starch of different genotypes in terms of thermal and pasting properties differed under the same pH and salinity conditions. The reason is likely that ions in the starch–water system performed the roles of both reducing water activity and building of hydrogen bonds, which will have opposite effects on starch gelatinization.
Tongze Zhang; Kehu Li; Xinghua Ding; Zhongquan Sui; Qiong-Qiong Yang; Nagendra P. Shah; Guoqing Liu; Harold Corke. Starch properties of high and low amylose proso millet (Panicum miliaceum L.) genotypes are differentially affected by varying salt and pH. Food Chemistry 2020, 337, 127784 .
AMA StyleTongze Zhang, Kehu Li, Xinghua Ding, Zhongquan Sui, Qiong-Qiong Yang, Nagendra P. Shah, Guoqing Liu, Harold Corke. Starch properties of high and low amylose proso millet (Panicum miliaceum L.) genotypes are differentially affected by varying salt and pH. Food Chemistry. 2020; 337 ():127784.
Chicago/Turabian StyleTongze Zhang; Kehu Li; Xinghua Ding; Zhongquan Sui; Qiong-Qiong Yang; Nagendra P. Shah; Guoqing Liu; Harold Corke. 2020. "Starch properties of high and low amylose proso millet (Panicum miliaceum L.) genotypes are differentially affected by varying salt and pH." Food Chemistry 337, no. : 127784.
Many phenolic compounds serve as natural antioxidants by preventing food oxidation and oxidative stress in the body. In this study, antioxidant compounds were extracted from five peanut cultivars. Samples were evaluated for their total phenolic content, total flavonoid content, antioxidant activities using 2,2′-diphenyl-1-picrylhydrazyl radical (DPPH) assay and ferric reducing antioxidant power (FRAP) assay, antiproliferative activities against two colon cancer cell lines (HCT116 and HT29), and intracellular ROS generation. The peanuts rich in phenolics (185.4–300.9 mg GAE/100 g DW) and flavonoids (62.79–86.27 mg CE/100 g DW), and has relative good antioxidant capability (DPPH, 6.65–9.45 μmol Trolox/g DW and FRAP, 8.80–13.6 μmol Fe (II)/g DW). The peanut extracts exhibited strong antiproliferative effect against HCT116 and HT29 with IC50 value of 1.39–9.33 mg dry extract/ml and 1.56–7.55 mg dry extract/ml, respectively. The antiproliferative effects are partly due to the intracellular reactive oxygen species (ROS) generation. Ultra-high performance liquid chromatography-quadrupole time-of-flight mass spectrometry (UPLC-QTOF-MS) was used to characterize the phenolic profiles of peanut cultivar extract and 23 phenolic compounds were tentatively identified, most of which were flavonoids. Peanuts are rich in phenolic compounds and have antioxidant activity and antiproliferative activity, thus, it may serve as viable functional food ingredients with antioxidant potential.
Qiong-Qiong Yang; Gowoon Kim; Arakkaveettil Kabeer Farha; Qiong Luo; Harold Corke. Phenolic profile, antioxidant and antiproliferative activities of diverse peanut cultivars. Journal of Food Measurement and Characterization 2020, 14, 2361 -2369.
AMA StyleQiong-Qiong Yang, Gowoon Kim, Arakkaveettil Kabeer Farha, Qiong Luo, Harold Corke. Phenolic profile, antioxidant and antiproliferative activities of diverse peanut cultivars. Journal of Food Measurement and Characterization. 2020; 14 (5):2361-2369.
Chicago/Turabian StyleQiong-Qiong Yang; Gowoon Kim; Arakkaveettil Kabeer Farha; Qiong Luo; Harold Corke. 2020. "Phenolic profile, antioxidant and antiproliferative activities of diverse peanut cultivars." Journal of Food Measurement and Characterization 14, no. 5: 2361-2369.
In this study, 95 accessions of proso millet (Panicum miliaceum L.) were characterized for starch physicochemical properties, including apparent amylose content (AAC), gel textural properties, Rapid Visco Analyzer (RVA) pasting viscosity properties, thermal and retrogradation properties. Based on genotypic data, the genetic diversity and inter-relationship of these starch traits were analyzed. Diverse starch quality was found, for example, AAC ranged from 0 to 32.3%, gelatinization temperature (GT) varied from 71.5 to 79.0 ℃, and RVA profile showed distinct patterns among proso millet of different AAC types. Interestingly, high AAC proso millet usually had GT lower than that of low AAC proso millet, which is different from the findings in rice starch. Many starch traits were significantly correlated and most of the 18 tested traits could be classified as either AAC-related traits or GT-related traits. In summary, the information presented here will be useful for further development of proso millet products.
Kehu Li; Tongze Zhang; Shwetha Narayanamoorthy; Can Jin; Zhongquan Sui; Zijun Li; ShunGuo Li; Kao Wu; Guoqing Liu; Harold Corke. Diversity analysis of starch physicochemical properties in 95 proso millet (Panicum miliaceum L.) accessions. Food Chemistry 2020, 324, 126863 .
AMA StyleKehu Li, Tongze Zhang, Shwetha Narayanamoorthy, Can Jin, Zhongquan Sui, Zijun Li, ShunGuo Li, Kao Wu, Guoqing Liu, Harold Corke. Diversity analysis of starch physicochemical properties in 95 proso millet (Panicum miliaceum L.) accessions. Food Chemistry. 2020; 324 ():126863.
Chicago/Turabian StyleKehu Li; Tongze Zhang; Shwetha Narayanamoorthy; Can Jin; Zhongquan Sui; Zijun Li; ShunGuo Li; Kao Wu; Guoqing Liu; Harold Corke. 2020. "Diversity analysis of starch physicochemical properties in 95 proso millet (Panicum miliaceum L.) accessions." Food Chemistry 324, no. : 126863.
Novel alternative antibacterial compounds have been persistently explored from plants as natural sources to overcome antibiotic resistance leading to serious foodborne bacterial illnesses. In this study, the ethanolic extracts from 239 traditional Chinese medicinal plants (TCMP)’ materials were screened to discover promising candidates that have strong antibacterial properties against multidrug-resistant Staphylococcus (S.) aureus and low cytotoxicity. The results revealed that 74 extracts exhibited good antibacterial activities (diameter of inhibition zone (DIZ) ≥ 15 mm). Furthermore, 18 extracts (DIZ ≥ 20 mm) were determined their minimum inhibitory concentrations (MIC) and minimum bactericide concentrations (MBC), ranging from 0.1 to 12.5 mg/mL and 0.78 to 25 mg/mL, respectively. In addition, most of the 18 extracts showed relatively low cytotoxicity (a median lethal concentration (LC50) >100 µg/mL). The 18 extracts were further determined to estimate possible correlation of their phenolic contents with antibacterial activity, and the results did not show any significant correlation. In conclusion, this study selected out some promising antibacterial TCMP extracts with low cytotoxicity, including Rhus chinensis Mill., Ilex rotunda Thunb., Leontice kiangnanensis P.L.Chiu, Oroxylum indicum Vent., Isatis tinctorial L., Terminalia chebula Retz., Acacia catechu (L.f.) Willd., Spatholobus suberectus Dunn, Rabdosia rubescens (Hemsl.) H.Hara, Salvia miltiorrhiza Bunge, Fraxinus fallax Lingelsh, Coptis chinensis Franch., Agrimonia Pilosa Ledeb., and Phellodendron chinense C.K.Schneid.
Gowoon Kim; Ren-You Gan; Dan Zhang; Arakkaveettil Kabeer Farha; Olivier Habimana; Vuyo Mavumengwana; Hua-Bin Li; Xiao-Hong Wang; Harold Corke. Large-Scale Screening of 239 Traditional Chinese Medicinal Plant Extracts for Their Antibacterial Activities against Multidrug-Resistant Staphylococcus aureus and Cytotoxic Activities. Pathogens 2020, 9, 185 .
AMA StyleGowoon Kim, Ren-You Gan, Dan Zhang, Arakkaveettil Kabeer Farha, Olivier Habimana, Vuyo Mavumengwana, Hua-Bin Li, Xiao-Hong Wang, Harold Corke. Large-Scale Screening of 239 Traditional Chinese Medicinal Plant Extracts for Their Antibacterial Activities against Multidrug-Resistant Staphylococcus aureus and Cytotoxic Activities. Pathogens. 2020; 9 (3):185.
Chicago/Turabian StyleGowoon Kim; Ren-You Gan; Dan Zhang; Arakkaveettil Kabeer Farha; Olivier Habimana; Vuyo Mavumengwana; Hua-Bin Li; Xiao-Hong Wang; Harold Corke. 2020. "Large-Scale Screening of 239 Traditional Chinese Medicinal Plant Extracts for Their Antibacterial Activities against Multidrug-Resistant Staphylococcus aureus and Cytotoxic Activities." Pathogens 9, no. 3: 185.
In recent decades, reduced antimicrobial effectiveness, increased bacterial infection, and newly emerged microbial resistance have become global public issues, leading to an urgent need to find effective strategies to counteract these problems. Strategies targeting bacterial virulence factors rather than bacterial survival have attracted increasing interest, since the modulation of virulence factors may prevent the development of drug resistance in bacteria. Spices are promising natural sources of antivirulence compounds owing to their wide availability, diverse antivirulence phytochemical constituents, and generally favorable safety profiles. Essential oils are the predominant and most important antivirulence components of spices. This review addresses the recent efforts of using spice essential oils to inhibit main bacterial virulence traits, including the quorum sensing system, biofilm formation, motility, and toxin production, with an intensive discussion of related mechanisms. We hope that this review can provide a better understanding of the antivirulence properties of spice essential oils, which have the potential to be used as antibiotic alternatives by targeting bacterial virulence.
Dan Zhang; Ren‐You Gan; Jia‐Rong Zhang; Arakkaveettil Kabeer Farha; Hua‐Bin Li; Fan Zhu; Xiao‐Hong Wang; Harold Corke. Antivirulence properties and related mechanisms of spice essential oils: A comprehensive review. Comprehensive Reviews in Food Science and Food Safety 2020, 19, 1018 -1055.
AMA StyleDan Zhang, Ren‐You Gan, Jia‐Rong Zhang, Arakkaveettil Kabeer Farha, Hua‐Bin Li, Fan Zhu, Xiao‐Hong Wang, Harold Corke. Antivirulence properties and related mechanisms of spice essential oils: A comprehensive review. Comprehensive Reviews in Food Science and Food Safety. 2020; 19 (3):1018-1055.
Chicago/Turabian StyleDan Zhang; Ren‐You Gan; Jia‐Rong Zhang; Arakkaveettil Kabeer Farha; Hua‐Bin Li; Fan Zhu; Xiao‐Hong Wang; Harold Corke. 2020. "Antivirulence properties and related mechanisms of spice essential oils: A comprehensive review." Comprehensive Reviews in Food Science and Food Safety 19, no. 3: 1018-1055.
Staphylococcus aureus, a foodborne pathogen, poses serious problems to the food industries owing to biofilm formation, and over 25% of the foodborne illnesses in China have been attributed to S. aureus only. Phytochemicals are widely used as anti-biofilm agents with promising efficacy, and most of them are widely available and safe. This study reported the anti-biofilm efficacy of (+)-nootkatone, a sesquiterpene ketone found in a common fruit grapefruit, against multidrug-resistant S. aureus and its potential molecular mechanism. (+)-Nootkatone exhibited bacteriostatic and bactericidal effects at 200 and 400 μg/mL, respectively, against S. aureus SJTUF 20758 and S. aureus ATCC 25923. Crystal violet staining indicated that (+)-nootkatone inhibited S. aureus biofilm formation (p < 0.05) at a sub-MIC of 50 μg/mL and reduced exopolysaccharide production. The thickness of biofilms was significantly reduced by (+)-nootkatone, which was supported by the light microscopy and confocal laser scanning microscopy. Growth curve of bacteria showed that the antibacerial activity of (+)-nootkatone was dose-dependent, and the sub-MIC concentrations did not affect the bacterial growth of planktonic cells. Besides, (+)-nootkatone affected the sliding motility of S. aureus. At 200 μg/mL, (+)-nootkatone led to the reduction of preformed biofilm mass by 50% and bacterial cell death of 79%, accompanied with a reduction of exopolysaccharide. The expression of biofilm-related genes, including sarA, icaA, agrA, RNAIII, and spa, was suppressed by (+)-nootkatone, as revealed by the transcriptional analysis. Additionally, MTT assay revealed that there was no toxicity of (+)-nootkatone to the human foreskin fibroblasts (HFF) cells. Therefore, (+)-nootkatone is a promising phytochemical against S. aureus biofilms, and has the potential to be used in food industry to fight against S. aureus-induced safety issues.
Arakkaveettil Kabeer Farha; Qiong-Qiong Yang; Gowoon Kim; Dan Zhang; Vuyo Mavumengwana; Olivier Habimana; Hua-Bin Li; Harold Corke; Ren-You Gan. Inhibition of multidrug-resistant foodborne Staphylococcus aureus biofilms by a natural terpenoid (+)-nootkatone and related molecular mechanism. Food Control 2020, 112, 107154 .
AMA StyleArakkaveettil Kabeer Farha, Qiong-Qiong Yang, Gowoon Kim, Dan Zhang, Vuyo Mavumengwana, Olivier Habimana, Hua-Bin Li, Harold Corke, Ren-You Gan. Inhibition of multidrug-resistant foodborne Staphylococcus aureus biofilms by a natural terpenoid (+)-nootkatone and related molecular mechanism. Food Control. 2020; 112 ():107154.
Chicago/Turabian StyleArakkaveettil Kabeer Farha; Qiong-Qiong Yang; Gowoon Kim; Dan Zhang; Vuyo Mavumengwana; Olivier Habimana; Hua-Bin Li; Harold Corke; Ren-You Gan. 2020. "Inhibition of multidrug-resistant foodborne Staphylococcus aureus biofilms by a natural terpenoid (+)-nootkatone and related molecular mechanism." Food Control 112, no. : 107154.
In this study, starch was isolated from 13 genotypes of 12 Lycoris species, and the morphology, granule size distribution and physicochemical properties, including apparent amylose content (AAC), Rapid Visco Analyzer (RVA) pasting properties, textural properties, thermal and retrogradation properties were characterized. The majority of starch granules of the 13 Lycoris genotypes were oval in shape, and granule size followed a normal distribution with a mean diameter of 20–30 μm. Contrary to previously published findings, the XRD results revealed that lycoris starches had either C-type or CA-type crystallinity. All lycoris starches showed high AAC varying from 25.6% to 32.7%, and low gelatinization temperature (GT) ranging from 58.8 to 69.7 ℃. Inter-relationships among 18 starch quality traits were analyzed based on correlation analysis. The present study provides information on lycoris starch characteristics which should serve as a useful guide for later studies on lycoris starch utilization in food and non-food industries.
Kehu Li; Qingzhu Li; Can Jin; Shwetha Narayanamoorthy; Tongze Zhang; Zhongquan Sui; Zijun Li; Youming Cai; Kao Wu; Yongchun Zhang; Harold Corke. Characterization of morphology and physicochemical properties of native starches isolated from 12 Lycoris species. Food Chemistry 2020, 316, 126263 .
AMA StyleKehu Li, Qingzhu Li, Can Jin, Shwetha Narayanamoorthy, Tongze Zhang, Zhongquan Sui, Zijun Li, Youming Cai, Kao Wu, Yongchun Zhang, Harold Corke. Characterization of morphology and physicochemical properties of native starches isolated from 12 Lycoris species. Food Chemistry. 2020; 316 ():126263.
Chicago/Turabian StyleKehu Li; Qingzhu Li; Can Jin; Shwetha Narayanamoorthy; Tongze Zhang; Zhongquan Sui; Zijun Li; Youming Cai; Kao Wu; Yongchun Zhang; Harold Corke. 2020. "Characterization of morphology and physicochemical properties of native starches isolated from 12 Lycoris species." Food Chemistry 316, no. : 126263.
Curcumin has gained increasing attention in recent years due to its biological properties and photosensitivity. Curcumin-mediated photodynamic therapy has been used in antibacterial and anticancer applications. Considering the importance and rapid advances in curcumin-mediated photodynamic treatments and its related beneficial functions, a comprehensive and up-to-date review is timely to summarize the state-of-art in this area and to suggest directions for future progress. In this review, photodynamic therapies (PDT) with curcumin as photosensitizers are discussed, with particular emphasis on their application in anticancer and antibacterial therapies. Through photodynamic activation, enhanced therapeutic effect of curcumin is readily exhibited towards cancer and bacterial treatments. In addition, modification of curcumin with metal complexes and encapsulation of curcumin in nano delivery systems to enhance the PDT effect are discussed. Special emphasis is given to the mechanisms of curcumin-related PDT and to suggest future directions for progress. The key finding of this review is that curcumin in combination with PDT can enhance the therapeutic effects of native curcumin against microbiota and cancer cell lines. However, there is still a lack of curcumin-PDT in vivo studies, and targeted delivery of curcumin has not yet been studied sufficiently, despite clear evidence for its potential. For future studies, more in vivo studies are needed, and the nano-delivery systems for curcumin can be modified with aptamers to realize targeted delivery and to enhance the PDT effect.
Qiong-Qiong Yang; Arakkaveettil Kabeer Farha; Gowoon Kim; Khalid Gul; Ren-You Gan; Harold Corke. Antimicrobial and anticancer applications and related mechanisms of curcumin-mediated photodynamic treatments. Trends in Food Science & Technology 2020, 97, 341 -354.
AMA StyleQiong-Qiong Yang, Arakkaveettil Kabeer Farha, Gowoon Kim, Khalid Gul, Ren-You Gan, Harold Corke. Antimicrobial and anticancer applications and related mechanisms of curcumin-mediated photodynamic treatments. Trends in Food Science & Technology. 2020; 97 ():341-354.
Chicago/Turabian StyleQiong-Qiong Yang; Arakkaveettil Kabeer Farha; Gowoon Kim; Khalid Gul; Ren-You Gan; Harold Corke. 2020. "Antimicrobial and anticancer applications and related mechanisms of curcumin-mediated photodynamic treatments." Trends in Food Science & Technology 97, no. : 341-354.
Riboflavin, also known as vitamin B2, plays an important role in human cell metabolism and participates in various redox reactions and in energy utilization. In this study, 90 riboflavin-producing lactic acid bacteria (LAB) were screened out from pickle juices. The yields of riboflavin in these LAB were about 0.096–0.700 mg/L, and one strain, Lactobacillus plantarum RYG-YYG-9049, was found to produce the highest riboflavin content. Next, roseoflavin was used to induce the spontaneous mutation of RYG-YYG-9049, and selected roseoflavin-resistant colonies generally produced higher riboflavin contents, ranging from 1.013 to 2.332 mg/L. The No. 10 mutant, L. plantarum RYG-YYG-9049-M10, had the highest riboflavin content. Next, the molecular mechanism of enhancing riboflavin production in RYG-YYG-9049-M10 was explored, leading to the finding that roseoflavin treatment did not change the rib operons including the ribA, ribB, ribC, ribH, and ribG genes. Unexpectedly, however, this mechanism did induce an insertion of a 1059-bp DNA fragment in the upstream regulatory region of the rib operon, as compared to the wild-type RYG-YYG-9049. To the best of our knowledge, this is the first report that roseoflavin could induce an insertion of DNA fragment in LAB to increase riboflavin content, representing a new mutation type that is induced by roseoflavin. Finally, in order to fortify riboflavin content in soymilk, RYG-YYG-9049 and RYG-YYG-9049-M10 were used to ferment soymilk, and several fermentation parameters were optimized to obtain the fermented soymilk with riboflavin contents of up to 2.920 mg/L. In general, roseoflavin induction is an economical and feasible biotechnological strategy to induce riboflavin-overproducing LAB, and this strategy can be used to develop LAB-fermented functional foods that are rich in riboflavin.
Ying-Ying Ge; Jia-Rong Zhang; Harold Corke; Ren-You Gan. Screening and Spontaneous Mutation of Pickle-Derived Lactobacillus plantarum with Overproduction of Riboflavin, Related Mechanism, and Food Application. Foods 2020, 9, 88 .
AMA StyleYing-Ying Ge, Jia-Rong Zhang, Harold Corke, Ren-You Gan. Screening and Spontaneous Mutation of Pickle-Derived Lactobacillus plantarum with Overproduction of Riboflavin, Related Mechanism, and Food Application. Foods. 2020; 9 (1):88.
Chicago/Turabian StyleYing-Ying Ge; Jia-Rong Zhang; Harold Corke; Ren-You Gan. 2020. "Screening and Spontaneous Mutation of Pickle-Derived Lactobacillus plantarum with Overproduction of Riboflavin, Related Mechanism, and Food Application." Foods 9, no. 1: 88.
Tea is widely consumed all over the world. Generally, tea is divided into six categories: White, green, yellow, oolong, black, and dark teas, based on the fermentation degree. Tea contains abundant phytochemicals, such as polyphenols, pigments, polysaccharides, alkaloids, free amino acids, and saponins. However, the bioavailability of tea phytochemicals is relatively low. Thus, some novel technologies like nanotechnology have been developed to improve the bioavailability of tea bioactive components and consequently enhance the bioactivity. So far, many studies have demonstrated that tea shows various health functions, such as antioxidant, anti-inflammatory, immuno-regulatory, anticancer, cardiovascular-protective, anti-diabetic, anti-obesity, and hepato-protective effects. Moreover, it is also considered that drinking tea is safe to humans, since reports about the severe adverse effects of tea consumption are rare. In order to provide a better understanding of tea and its health potential, this review summarizes and discusses recent literature on the bioactive components, bioavailability, health functions, and safety issues of tea, with special attention paid to the related molecular mechanisms of tea health functions.
Guo-Yi Tang; Xiao Meng; Ren-You Gan; Cai-Ning Zhao; Qing Liu; Yi-Bin Feng; Sha Li; Xin-Lin Wei; Atanas G. Atanasov; Harold Corke; Hua-Bin Li. Health Functions and Related Molecular Mechanisms of Tea Components: An Update Review. International Journal of Molecular Sciences 2019, 20, 6196 .
AMA StyleGuo-Yi Tang, Xiao Meng, Ren-You Gan, Cai-Ning Zhao, Qing Liu, Yi-Bin Feng, Sha Li, Xin-Lin Wei, Atanas G. Atanasov, Harold Corke, Hua-Bin Li. Health Functions and Related Molecular Mechanisms of Tea Components: An Update Review. International Journal of Molecular Sciences. 2019; 20 (24):6196.
Chicago/Turabian StyleGuo-Yi Tang; Xiao Meng; Ren-You Gan; Cai-Ning Zhao; Qing Liu; Yi-Bin Feng; Sha Li; Xin-Lin Wei; Atanas G. Atanasov; Harold Corke; Hua-Bin Li. 2019. "Health Functions and Related Molecular Mechanisms of Tea Components: An Update Review." International Journal of Molecular Sciences 20, no. 24: 6196.
The present study investigated the effects of tannase and ultrasound treatment on the bioactive compounds and antioxidant activity of green tea extract. The single-factor experiments and the response surface methodology were conducted to study the effects of parameters on antioxidant activity of green tea extract. The highest antioxidant activity was found under the optimal condition with the buffer solution pH value of 4.62, ultrasonic temperature of 44.12 °C, ultrasonic time of 12.17 min, tannase concentration of 1 mg/mL, and ultrasonic power of 360 W. Furthermore, phenolic profiles of the extracts were identified and quantified by high-performance liquid chromatography. Overall, it was found that tannase led to an increase in gallic acid and a decrease in epigallocatechin gallate, and ultrasounds could also enhance the efficiency of enzymatic reaction.
Xiao-Yu Xu; Jin-Ming Meng; Qian-Qian Mao; Ao Shang; Bang-Yan Li; Cai-Ning Zhao; Guo-Yi Tang; Shi-Yu Cao; Xin-Lin Wei; Ren-You Gan; Harold Corke; Hua-Bin Li. Effects of Tannase and Ultrasound Treatment on the Bioactive Compounds and Antioxidant Activity of Green Tea Extract. Antioxidants 2019, 8, 362 .
AMA StyleXiao-Yu Xu, Jin-Ming Meng, Qian-Qian Mao, Ao Shang, Bang-Yan Li, Cai-Ning Zhao, Guo-Yi Tang, Shi-Yu Cao, Xin-Lin Wei, Ren-You Gan, Harold Corke, Hua-Bin Li. Effects of Tannase and Ultrasound Treatment on the Bioactive Compounds and Antioxidant Activity of Green Tea Extract. Antioxidants. 2019; 8 (9):362.
Chicago/Turabian StyleXiao-Yu Xu; Jin-Ming Meng; Qian-Qian Mao; Ao Shang; Bang-Yan Li; Cai-Ning Zhao; Guo-Yi Tang; Shi-Yu Cao; Xin-Lin Wei; Ren-You Gan; Harold Corke; Hua-Bin Li. 2019. "Effects of Tannase and Ultrasound Treatment on the Bioactive Compounds and Antioxidant Activity of Green Tea Extract." Antioxidants 8, no. 9: 362.
In this study, response surface methodology (RSM) and two artificial neural networks (ANN), multi-layer perceptron (MLP) and radial basis function (RBF), were used for the first time to model and optimize the extraction conditions of phenolic compounds in kidney beans in order to compare and establish effective prediction models. A total of 40 experiments were performed to screen for variables. The highest amount of polyphenols (917.2 mg GAE/100 g DW) and the strongest antioxidant activity (56.03 μmol Trolox/g DW) were obtained under optimal extraction conditions (70 min extraction time, 53% acetone, and 37 mL/g solvent-to-solid ratio). Response values were close to the predicted values with prediction accuracy as RBF > MLP > RSM, indicating that ANN model has higher prediction accuracy than RSM. Furthermore, UPLC-QTOF-MS analysis of extracts under the optimal extraction conditions showed that there were 25 antioxidant compounds detected, 13 of which were proposed from kidney beans for the first time.
Qiong-Qiong Yang; Ren-You Gan; Dan Zhang; Ying-Ying Ge; Li-Zeng Cheng; Harold Corke. Optimization of kidney bean antioxidants using RSM & ANN and characterization of antioxidant profile by UPLC-QTOF-MS. LWT 2019, 114, 108321 .
AMA StyleQiong-Qiong Yang, Ren-You Gan, Dan Zhang, Ying-Ying Ge, Li-Zeng Cheng, Harold Corke. Optimization of kidney bean antioxidants using RSM & ANN and characterization of antioxidant profile by UPLC-QTOF-MS. LWT. 2019; 114 ():108321.
Chicago/Turabian StyleQiong-Qiong Yang; Ren-You Gan; Dan Zhang; Ying-Ying Ge; Li-Zeng Cheng; Harold Corke. 2019. "Optimization of kidney bean antioxidants using RSM & ANN and characterization of antioxidant profile by UPLC-QTOF-MS." LWT 114, no. : 108321.
Garlic (Allium sativum L.) is a widely consumed spice in the world. Garlic contains diverse bioactive compounds, such as allicin, alliin, diallyl sulfide, diallyl disulfide, diallyl trisulfide, ajoene, and S-allyl-cysteine. Substantial studies have shown that garlic and its bioactive constituents exhibit antioxidant, anti-inflammatory, antibacterial, antifungal, immunomodulatory, cardiovascular protective, anticancer, hepatoprotective, digestive system protective, anti-diabetic, anti-obesity, neuroprotective, and renal protective properties. In this review, the main bioactive compounds and important biological functions of garlic are summarized, highlighting and discussing the relevant mechanisms of actions. Overall, garlic is an excellent natural source of bioactive sulfur-containing compounds and has promising applications in the development of functional foods or nutraceuticals for the prevention and management of certain diseases.
Ao Shang; Shi-Yu Cao; Xiao-Yu Xu; Ren-You Gan; Guo-Yi Tang; Harold Corke; Vuyo Mavumengwana; Hua-Bin Li. Bioactive Compounds and Biological Functions of Garlic (Allium sativum L.). Foods 2019, 8, 246 .
AMA StyleAo Shang, Shi-Yu Cao, Xiao-Yu Xu, Ren-You Gan, Guo-Yi Tang, Harold Corke, Vuyo Mavumengwana, Hua-Bin Li. Bioactive Compounds and Biological Functions of Garlic (Allium sativum L.). Foods. 2019; 8 (7):246.
Chicago/Turabian StyleAo Shang; Shi-Yu Cao; Xiao-Yu Xu; Ren-You Gan; Guo-Yi Tang; Harold Corke; Vuyo Mavumengwana; Hua-Bin Li. 2019. "Bioactive Compounds and Biological Functions of Garlic (Allium sativum L.)." Foods 8, no. 7: 246.
Cardiovascular diseases (CVDs) are critical global public health issues with high morbidity and mortality. Epidemiological studies have revealed that regular tea drinking is inversely associated with the risk of CVDs. Additionally, substantial in vitro and in vivo experimental studies have shown that tea and its bioactive compounds are effective in protecting against CVDs. The relevant mechanisms include reducing blood lipid, alleviating ischemia/reperfusion injury, inhibiting oxidative stress, enhancing endothelial function, attenuating inflammation, and protecting cardiomyocyte function. Moreover, some clinical trials also proved the protective role of tea against CVDs. In order to provide a better understanding of the relationship between tea and CVDs, this review summarizes the effects of tea and its bioactive compounds against CVDs and discusses potential mechanisms of action based on evidence from epidemiological, experimental, and clinical studies.
Shi-Yu Cao; Cai-Ning Zhao; Ren-You Gan; Xiao-Yu Xu; Xin-Lin Wei; Harold Corke; Atanas G. Atanasov; Hua-Bin Li. Effects and Mechanisms of Tea and Its Bioactive Compounds for the Prevention and Treatment of Cardiovascular Diseases: An Updated Review. Antioxidants 2019, 8, 166 .
AMA StyleShi-Yu Cao, Cai-Ning Zhao, Ren-You Gan, Xiao-Yu Xu, Xin-Lin Wei, Harold Corke, Atanas G. Atanasov, Hua-Bin Li. Effects and Mechanisms of Tea and Its Bioactive Compounds for the Prevention and Treatment of Cardiovascular Diseases: An Updated Review. Antioxidants. 2019; 8 (6):166.
Chicago/Turabian StyleShi-Yu Cao; Cai-Ning Zhao; Ren-You Gan; Xiao-Yu Xu; Xin-Lin Wei; Harold Corke; Atanas G. Atanasov; Hua-Bin Li. 2019. "Effects and Mechanisms of Tea and Its Bioactive Compounds for the Prevention and Treatment of Cardiovascular Diseases: An Updated Review." Antioxidants 8, no. 6: 166.
Ginger (Zingiber officinale Roscoe) is a common and widely used spice. It is rich in various chemical constituents, including phenolic compounds, terpenes, polysaccharides, lipids, organic acids, and raw fibers. The health benefits of ginger are mainly attributed to its phenolic compounds, such as gingerols and shogaols. Accumulated investigations have demonstrated that ginger possesses multiple biological activities, including antioxidant, anti-inflammatory, antimicrobial, anticancer, neuroprotective, cardiovascular protective, respiratory protective, antiobesity, antidiabetic, antinausea, and antiemetic activities. In this review, we summarize current knowledge about the bioactive compounds and bioactivities of ginger, and the mechanisms of action are also discussed. We hope that this updated review paper will attract more attention to ginger and its further applications, including its potential to be developed into functional foods or nutraceuticals for the prevention and management of chronic diseases.
Qian-Qian Mao; Xiao-Yu Xu; Shi-Yu Cao; Ren-You Gan; Harold Corke; Trust Beta; Hua-Bin Li. Bioactive Compounds and Bioactivities of Ginger (Zingiber officinale Roscoe). Foods 2019, 8, 185 .
AMA StyleQian-Qian Mao, Xiao-Yu Xu, Shi-Yu Cao, Ren-You Gan, Harold Corke, Trust Beta, Hua-Bin Li. Bioactive Compounds and Bioactivities of Ginger (Zingiber officinale Roscoe). Foods. 2019; 8 (6):185.
Chicago/Turabian StyleQian-Qian Mao; Xiao-Yu Xu; Shi-Yu Cao; Ren-You Gan; Harold Corke; Trust Beta; Hua-Bin Li. 2019. "Bioactive Compounds and Bioactivities of Ginger (Zingiber officinale Roscoe)." Foods 8, no. 6: 185.
Although spice extracts are well known to exhibit antibacterial properties, there is lack of a comprehensive evaluation of the antibacterial effect of spices against antibiotic-resistant bacteria. In the present study, ethanolic extracts from a total of 67 spices were comprehensively investigated for their in vitro antibacterial activities by agar well diffusion against two common food-borne bacteria, Staphylococcus aureus and Salmonella enteritidis, with multi-drug resistance. Results showed that S. aureus was generally more sensitive to spice extracts than S. enteritidis. Of the 67 spice extracts, 38 exhibited antibacterial activity against drug-resistant S. aureus, while only four samples were effective on drug-resistant S. enteritidis. In addition, 11 spice extracts with inhibition zones greater than 15 mm were further verified for their broad-spectrum antibacterial properties using another 10 drug-resistant S. aureus strains. It was found that five spice extracts, including galangal, fructus galangae, cinnamon, yellow mustard seed, and rosemary, exhibited the highest antibacterial capacity. Further cytotoxicity of these 11 spices was determined and LC50 values were found to be more than 100 μg/mL except for galangal, rosemary, and sage, whose LC50 values were 9.32 ± 0.83, 19.77 ± 2.17, and 50.54 ± 2.57, respectively. Moreover, the antioxidant activities (ferric-reducing antioxidant power (FRAP) and trolox equivalent antioxidant capacity (TEAC) values) and total phenolic content (TPC) of spice extracts were determined to establish possible correlations with the antibacterial activity. Although the antibacterial effect was positively correlated with the antioxidant activities and TPC, the correlation was weak (r < 0.5), indicating that the antibacterial activity could also be attributed to other components besides antioxidant polyphenols in the tested spice extracts. In conclusion, dietary spices are good natural sources of antibacterial agents to fight against antibiotic-resistant bacteria, with potential applications as natural food preservatives and natural alternatives to antibiotics in animal feeding.
Dan Zhang; Ren-You Gan; Arakkaveettil Kabeer Farha; Gowoon Kim; Qiong-Qiong Yang; Xian-Ming Shi; Chun-Lei Shi; Qi-Xia Luo; Xue-Bin Xu; Hua-Bin Li; Harold Corke. Discovery of Antibacterial Dietary Spices That Target Antibiotic-Resistant Bacteria. Microorganisms 2019, 7, 157 .
AMA StyleDan Zhang, Ren-You Gan, Arakkaveettil Kabeer Farha, Gowoon Kim, Qiong-Qiong Yang, Xian-Ming Shi, Chun-Lei Shi, Qi-Xia Luo, Xue-Bin Xu, Hua-Bin Li, Harold Corke. Discovery of Antibacterial Dietary Spices That Target Antibiotic-Resistant Bacteria. Microorganisms. 2019; 7 (6):157.
Chicago/Turabian StyleDan Zhang; Ren-You Gan; Arakkaveettil Kabeer Farha; Gowoon Kim; Qiong-Qiong Yang; Xian-Ming Shi; Chun-Lei Shi; Qi-Xia Luo; Xue-Bin Xu; Hua-Bin Li; Harold Corke. 2019. "Discovery of Antibacterial Dietary Spices That Target Antibiotic-Resistant Bacteria." Microorganisms 7, no. 6: 157.
The feasibility of improving the extraction rate of common bean antioxidants by ultrasonic treatment was investigated. Scanning electron microscopy (SEM) and spectrum Fourier transform infrared spectrophotometer (FT-IR) analysis revealed that ultrasonic treatment substantially altered the cellular structure of common bean seed, resulting in increased surface area, eroded cell walls, and greater exposure of cellulose and hemicellulose. The highest antioxidant activity was obtained at optimal extraction conditions (68 min, 55% acetone, 36:1 liquid to solid ratio, 30 ℃, and 480 W) which were optimized by response surface methodology. In terms of the extraction rate of common bean antioxidants, ultrasound-assisted extraction (UAE) exhibits about seven-fold higher extraction efficiency than conventional solvent extraction (CSE). In addition, 10 phenolic compounds in the common bean extracts were detected and quantified by high performance liquid chromatography (HPLC), including protocatechuic acid, catechin, chlorogenic acid, epicatechin, ferulic acid, coumarin, rutin, myricetin, cinnamic acid, and genistein. In summary, ultrasonic treatment is an ideal candidate methodology for improving the extraction rate of common bean antioxidants.
Qiong-Qiong Yang; Ren-You Gan; Ying-Ying Ge; Dan Zhang; And Harold Corke. Ultrasonic Treatment Increases Extraction Rate of Common Bean (Phaseolus vulgaris L.) Antioxidants. Antioxidants 2019, 8, 83 .
AMA StyleQiong-Qiong Yang, Ren-You Gan, Ying-Ying Ge, Dan Zhang, And Harold Corke. Ultrasonic Treatment Increases Extraction Rate of Common Bean (Phaseolus vulgaris L.) Antioxidants. Antioxidants. 2019; 8 (4):83.
Chicago/Turabian StyleQiong-Qiong Yang; Ren-You Gan; Ying-Ying Ge; Dan Zhang; And Harold Corke. 2019. "Ultrasonic Treatment Increases Extraction Rate of Common Bean (Phaseolus vulgaris L.) Antioxidants." Antioxidants 8, no. 4: 83.
Diverse peanut varieties are widely cultivated in China. However, few studies have investigated the effects of germination on the phenolic profiles and antioxidant activities of specific Chinese peanut cultivars. Therefore, this study was conducted to evaluate the effects of germination on total phenolic content (TPC), total flavonoid content (TFC), antioxidant activity, and phenolic profiles of seven peanut cultivars in China. The TPC, TFC, and antioxidant activities were determined by spectrophotometry, while phenolic profiles were analyzed by using ultra-high performance liquid chromatography coupled with quadrupole/time-of-flight mass spectrometry (UPLC-QTOF-MS). The results found that germination significantly increased TPC, TFC, and antioxidant activity. Antioxidant activity was found to be closely related to TPC in germinated peanut extracts, which indicates that phenolics are the main contributors of antioxidants in germinated peanuts. In addition, germination induced significant changes in polyphenolic profiles. In the analyzed samples, 36 phenolic compounds were identified in which most were flavonoids. Overall, these findings highlight that germinated peanuts can be a good natural source of natural antioxidants for human consumption and functional food development.
Qiong-Qiong Yang; Lin Cheng; Zhi-Yuan Long; Hua-Bin Li; Anil Gunaratne; Ren-You Gan; Harold Corke. Comparison of the Phenolic Profiles of Soaked and Germinated Peanut Cultivars via UPLC-QTOF-MS. Antioxidants 2019, 8, 47 .
AMA StyleQiong-Qiong Yang, Lin Cheng, Zhi-Yuan Long, Hua-Bin Li, Anil Gunaratne, Ren-You Gan, Harold Corke. Comparison of the Phenolic Profiles of Soaked and Germinated Peanut Cultivars via UPLC-QTOF-MS. Antioxidants. 2019; 8 (2):47.
Chicago/Turabian StyleQiong-Qiong Yang; Lin Cheng; Zhi-Yuan Long; Hua-Bin Li; Anil Gunaratne; Ren-You Gan; Harold Corke. 2019. "Comparison of the Phenolic Profiles of Soaked and Germinated Peanut Cultivars via UPLC-QTOF-MS." Antioxidants 8, no. 2: 47.
Konjac glucomannan (KGM) is a dietary fibre with potential to be used as a fat-replacer in Mozzarella cheese. The functional properties (texture, free oil, meltability and stretch performance) of full-fat cheese control (FFC), low-fat cheese control (LFC), skimmed cheese control (SKC), low-fat cheese with KGM (LF-KGM) and skimmed cheese with KGM (SK-KGM) after 0, 7, 14, 21 and 28 days of storage at 4 °C were measured. The pizza bake properties (appearance for pizza bake and browning) and microstructure were evaluated. Generally, LF-KGM and SK-KGM had lower firmness but higher meltability than LFC and SKC, respectively. The firmness and meltability of LF-KGM were similar to those of FFC. Both the stickiness and free oil content of LF-KGM and SK-KGM were similar to LFC and SKC, respectively. The LF-KGM and SK-KGM showed more complete shred melt, less scorching and lower browning (higher L* value after baking) on the cheese surface than LFC and SKC, respectively, when they were baked as a pizza topping. Microstructure of FFC, LFC and SKC showed that fat globules filled the serum pores/channels in the protein matrix. LF-KGM and SK-KGM showed more dense protein matrix with more coalesced fat globules distributed in the matrix. The stickiness, free oil content and meltability of all the cheeses increased but firmness decreased during storage. We show that KGM may be useful as a fat replacer in manufacturing fat-reduced Mozzarella cheeses to improve functionality and pizza bake characteristics.
Shuhong Dai; Fatang Jiang; Nagendra P. Shah; Harold Corke. Functional and pizza bake properties of Mozzarella cheese made with konjac glucomannan as a fat replacer. Food Hydrocolloids 2019, 92, 125 -134.
AMA StyleShuhong Dai, Fatang Jiang, Nagendra P. Shah, Harold Corke. Functional and pizza bake properties of Mozzarella cheese made with konjac glucomannan as a fat replacer. Food Hydrocolloids. 2019; 92 ():125-134.
Chicago/Turabian StyleShuhong Dai; Fatang Jiang; Nagendra P. Shah; Harold Corke. 2019. "Functional and pizza bake properties of Mozzarella cheese made with konjac glucomannan as a fat replacer." Food Hydrocolloids 92, no. : 125-134.