Preliminary Study on Total Component Analysis and In Vitro Antitumor Activity of Eucalyptus Leaf Residues.

Eucalyptus globulus is widely introduced and cultivated in Yunnan province. Its foliage is mainly used to extract eucalyptus oil, but the by-product eucalyptus residue has not been fully utilized. Based on the above reasons, in this study, we sought to explore the comprehensive utilization potential of eucalyptus resources. The total composition of eucalyptus residue was analyzed by ultra performance liquid chromatography-time-of-flight mass spectrometry (UPLC-Q/TOF MS), and the active components and nutrient components of eucalyptus leaf residue were determined by chemical methods and liquid phase techniques. Meanwhile, the antitumor activity of triterpenoids in eucalyptus leaves was evaluated by tetramethylazazole blue colorimetric assay (MTT). The results of qualitative analysis indicated that 55 compounds were identified from eucalyptus residue, including 28 phloroglucinols, 17 terpenoids, 3 flavonoids, 5 fatty acids, 1 amino acid and 2 polyphenols. Among them, the pentacyclic triterpenoids, in eucalyptus residue, were mainly oleanane type and urthane type. The results of quantitative determination indicated that the content of triterpenoid compounds was 2.84% in eucalyptus residue, which could be enhanced to 82% by silicone separation. The antitumor activity results showed that triterpenoid compounds have moderate inhibitory effects on human breast cancer cell MDA-MB-231, gastric adenocarcinoma cell SGC-7901 and cervical cancer cell Hela. The half maximal inhibitory concentration (IC50) was 50.67, 43.12 and 42.65 µg/mL, respectively. In this study, the triterpenoids from eucalyptus leaf residues were analyzed to reveal that the triterpenoids from eucalyptus leaf have antitumor effects and have potential to be developed as antitumor drugs.

Identifying Potential Sources of Phthalate Contamination in the Leaves of Stevia Rebaudiana (Bertoni) and the Development of Removal Technology.

Steviosides extracted from the leaves of the plant Stevia rebaudiana are increasingly used in the food industry as natural low-calorie sweeteners. Phthalates in food are often assumed to arise from food containers or packaging materials. Here, experiments were carried out to identify the potential sources of DMP, DBP, DIBP, and DEHP in the leaves of stevioside through investigation of their content in native stevioside tissues, soils, and associated agronomic materials. The results show that phthalate contamination was present in all the samples tested, and the influence of regional factors at the provincial level on the content of plasticizers in stevia leaves was not significant. Phthalates in stevia leaves can be absorbed into the plant body through leaves and roots. Using resin removal, the phthalate content in stevioside glycosides was reduced to less than 0.05 ppm, and some indicators were far lower than the limit standard in EU food.

Speculation of Sphingolipids in Capsanthin by Ultra-Performance Liquid Chromatography Coupled with Electrospray Ionization-Quadrupole-Time-of-Flight Mass Spectrometry.

Sphingolipids are constituents of cellular membranes and play important roles in cells. As nutraceutical compounds in foods, sphingolipids have been proven to be critical for human health. Therefore, the sphingolipids content of capsanthin was established based on ultra-performance liquid chromatography coupled with electrospray ionization-quadrupole-time-of-flight mass spectrometry. A total number of 40 sphingolipids were successfully identified, including 20 Glucosylceramides and 20 Ceramides. The predominant GlcCers contain 4-hydroxy-8-sphingenine t18:1 (8) with different structures of α-OH fatty acids. For the Cers, the main long-chain bases are 4-hydroxy-8-sphingenine t18:1 (8) and 4-hydroxysphingenine (t18:0) with different structures of α-OH or α, ß-di (OH) fatty acids.

Biosynthesis of citrus flavonoids and their health effects.

Citrus-derived flavonoids play important roles in the regulation of physiological conditions of citrus plants, including color changes of flower and fruit, flavor development, and anti-stress physiology. Moreover, citrus flavonoids possess multiple health-promoting effects in humans, and they are important ingredients for nutraceuticals and functional foods. The biosynthesis of flavonoids in citrus plants is of special significance because it determines the chemical structures and bioaccumulation of these bioactive compounds in the plants, which consequently influences their physiological functions in both citrus plants and human body. This review systematically summarizes: 1) the biosynthesis pathway of citrus-derived flavonoids, 2) the biosynthesis location and distribution of flavonoids in citrus plants, 3) the factors affecting flavonoid biosynthesis, 4) the biological significance of flavonoid biosynthesis in citrus plants, and 5) the health-promoting properties of citrus-derived flavonoids. The collation of this information provides scientific guidance for the development of healthy citrus foods and other health-promoting products containing citrus flavonoids.

High-performance liquid chromatographic profile and 1H quantitative nuclear magnetic resonance analyses for quality control of a Xinjiang licorice extract.

Various pharmacological properties of Xinjiang licorice flavonoids have been reported recently. We have investigated constituents corresponding to distinct peaks on the high-performance liquid chromatography (HPLC) profile of a flavonoid-rich extract from licorice, and identified 13 flavonoids, including licochalcone A (1), licochalcone B (3), glabrone (4), and echinatin (5), by isolating them and then performing high-resolution electrospray ionization mass spectrometry and 1H nuclear magnetic resonance (NMR) spectral analyses. We then applied the 1H quantitative NMR (qNMR) method for analysis of major flavonoids, 1 and 3-5 in the extract. The 1H qNMR results were supported by 13C NMR analysis. The results demonstrated the utility of the combination of HPLC profiling and qNMR analyses for quality control of Xinjiang licorice. Additionally, we observed a moderate inhibitory effect of the most abundant constituent, licochalcone A (1), on acetylcholine esterase activity, suggesting utility as a seed for drug development.

Dietary Fibers from Fruits and Vegetables and Their Health Benefits via Modulation of Gut Microbiota.

Dietary fibers (DFs) regulate host health through various mechanisms related to their dietary sources, specific physicochemical structures, fermentability, and physiological properties in the gut. Considering the numerous types and sources of DFs and their different physicochemical and physiological properties, it is challenging yet important to establish the key mechanisms for the beneficial health effects of DFs. In this review, the types and structures of DFs from different fruits and vegetables were summarized and the effects of different processing methods on DF properties were discussed. Moreover, the impacts of DFs on gut microbial ecology, host physiology, and health were described. Understanding the complex interaction between different DFs and gut microbiota is vital for personalized nutrition. It is also important to comprehend factors influencing gut microbiota and strategies to regulate the microbiota, thereby augmenting beneficial health responses. The exploration of molecular mechanism linking DFs, gut microbiota, and host physiology may allow for the identification of effective targets to fight against major chronic diseases.

Characterization and Discrimination of Marigold Oleoresin from Different Origins Based on UPLC-QTOF-MS Combined Molecular Networking and Multivariate Statistical Analysis.

Marigold oleoresin is an oil-soluble natural colorant mainly extracted from marigold flowers. Xinjiang of China, India, and Zambia of Africa are the three main production areas of marigold flowers. Therefore, this study utilized ultra-performance liquid chromatography-quadrupole time-of-flight mass spectrometry (UPLC-QTOF-MS/MS) technology, combined with Global Natural Products Social Molecular Networking (GNPS) and multivariate statistical analysis, for the qualitative and discriminant analysis of marigold oleoresin obtained from three different regions. Firstly, 83 compounds were identified in these marigold oleoresin samples. Furthermore, the results of a principal component analysis (PCA) and orthogonal partial least squares discriminant analysis (OPLS-DA) indicated significant differences in the chemical compositions of the marigold oleoresin samples from different regions. Finally, 12, 23, and 38 differential metabolites were, respectively, identified by comparing the marigold oleoresin from Africa with Xinjiang, Africa with India, and Xinjiang with India. In summary, these results can be used to distinguish marigold oleoresin samples from different regions, laying a solid foundation for further quality control and providing a theoretical basis for assessing its safety and nutritional aspects.

Safety assessment of marigold flavonoids from marigold inflorescence residue.

ETHNOPHARMACOLOGICAL RELEVANCE: Marigold flavonoids, extracted from marigold (Tagetes erecta L.) inflorescence residues, have attracted significant attention with respect to antioxidant, anti-inflammatory and chelating properties. However, the toxicity of marigold flavonoids have not yet been fully investigated. AIM OF THE STUDY: The main purpose of this study was to assess the safety of marigold flavonoids extracted from Marigold (Tagetes erecta L.) in order to provide information on its nonclinical safety. Thus, the acute oral toxicity, in vitro Ames test, sperm aberration study, bone marrow micronucleus test, subchronic oral toxicity test, and teratogenic potential were carried out in rats or mice. MATERIALS AND METHODS: For an acute oral toxicity test, SD rats and ICR mice (male and female, n = 5) orally received a single dose of 5000 mg/kg marigold flavonoids. Evaluation of marigold flavonoids genotoxic potential with a battery of tests, including an in vitro bacterial reverse mutation test using four mutant strains of Salmonella typhimurium (TA97、TA98、TA100、TA102), an sperm aberration test and an in vivo micronucleus test using bone marrow cells ICR mice that were orally administered marigold flavonoids, an subchronic oral toxicity study and teratogenic test employing male and female SD rats that were orally administered marigold flavonoids. All animals tests were completed in accordance with GB 15193 for toxicity tests. RESULTS: In the acute oral toxicity test, marigold flavonoids given at the dose of 5000 mg/kg body weight for 14 days didn't produce any abnormal clinical symptoms or mortality in SD rats and ICR mice (both sex, n = 5). There was no evidence of genotoxicity of marigold flavonoids based on the results of the in vitro bacterial reverse mutation test (up to 1250 µg/plate), the sperm aberration test (up to 5000 mg/kg body weight), the in vivo micronucleus test (up to 5000 mg/kg body weight), the subchronic oral toxicity study (up to 10 g/kg feed dose) and the teratogenic test (up to 1250 mg/kg body weight). CONCLUSIONS: We found that marigold flavonoids are safe with regard to acute toxicity in rats or mice as well as genotoxicity such as mutagenesis or clastogenesis under the present experimental conditions. These results might support the safety of marigold flavonoids as a potential therapeutic material for the traditional use of herbal medicines and for the further development of novel antioxidant.

Rapid Determination of 17 Phthalate Esters in Capsanthin by QuEChERS Coupled with Gas Chromatography-Mass Spectrometry.

A method for the simultaneous determination of 17 kinds of phthalate esters in capsanthin was developed by the QuEChERS (quick, easy, cheap, effective, ruggedand safe) pretreatment method coupled with gas chromatography-mass spectrometry(GC-MS). Capsanthin samples were extracted with acetonitrile, and then sodium chloride and anhydrous magnesium sulfate were added for salting out. After the extracting liquids were cleansed by florisil, the supernatants were analyzed by GC-MS. The limits of detection (LOD) and limits of quantitation (LOQ) ranged from 0.2 to 0.5 µg/g and 0.6 to 1.5 µg/g, respectively. DMP, DEP, DAP, DIBP, DBP, BMPP, DPP, DHXP and DCHP were in the range of 0.2 - 10 µg/g; DMEP, DEEP, BBP, DBEP, DEHP, DPhP, DNOP and DNP were in the range of 0.5 - 20 µg/g. And all had good linearity and the linear correlation coefficients (R2) were more than 0.995. The average recoveries of 17 kinds of PAEs of the three levels were between 82.8 and 118.1%, and the relative standard deviations (RSDs) were between 0.12 and 7.3%. It is a simple, rapid, accurate and reliable method for the rapid detection of PAEs in large quantities of natural plant extract samples.

Effect of mesoscopic structure of citrus pectin on its emulsifying properties: Compactness is more important than size.

We previously explored citrus oil emulsion stabilized by citrus pectin. In this report, we characterized key parameters of the citrus pectin mesoscopic structure and their effect on emulsifying capacity, and explored the underlying mechanism by determining the interfacial properties, emulsifying ability, and micromorphology. To generate different mesoscopic structure, citrus pectins were hydrolyzed or regulated by pH and NaCl. Hydrolysis decreased the size of citrus pectin mesoscopic structure with constant compactness, leading to superior interfacial properties but inferior emulsifying ability. In contrast, pH and NaCl regulation decreased the mesoscopic structure size and increased the compactness, and pH- and NaCl-regulated citrus pectin formed a compact absorbed layer at the interface to resist droplet coalescence/flocculation during homogenization. Our results support the importance of compactness of the citrus pectin mesoscopic structure on emulsifying capacity. This study increased our understanding on the relationship between the mesoscopic structures of polysaccharide emulsifier and emulsifying ability.

Anti-hyperuricemic potential of stevia (Stevia rebaudiana Bertoni) residue extract in hyperuricemic mice.

Hyperuricemia (HUA) is considered a potent risk factor for the development of gout, renal failure, and cardiovascular disease. The current project was designed to use stevia (Stevia rebaudiana Bertoni) byproduct, named stevia residue extract (STVRE), for the treatment of HUA. Male Kunming mice were divided into six groups: normal control, model control, positive control (allopurinol, 5 mg per kg body weight [bw]), STVRE-1 (75 mg per kg bw), STVRE-2 (150 mg per kg bw), and STVRE-3 (300 mg per kg bw). HUA was induced by the administration of potassium oxonate (100 mg per kg bw), fructose (10% w/v), and yeast extract (100 mg per kg bw) for 8 weeks. STVRE significantly (p < 0.05) decreased uric acid (UA) production and ameliorated UA excretion by interacting with urate transporters. The STVRE remarkably attenuated oxidative stress mediated by UA and downregulated inflammatory-related response markers such as COX-2, NF-κB, PGE2, IL-1ß, and TNF-α. Furthermore, STVRE also reversed HUA-induced abnormalities in kidneys compared with the MC group. The results of our study suggest that STVRE has potential to attenuate hyperuricemia and renal protective effects, and may be used as a natural supplement for the possible treatment of UA-related disorders.

The structure-property relationships of acid- and alkali-extracted grapefruit peel pectins.

Structure and properties of pectin can be affected by extraction methods. In this study, grapefruit peel pectins extracted by HCl (at pH 1 [P1], 2 [P2], and 3 [P3]) and NaOH (at pH 9 [P9], 10 [P10], and 11 [P11]) were prepared and characterized. Atomic force microscopy (AFM) provided direct evidence of complex nano-structural patterns of pectins and revealed cross-linked networks of P10 and P11. Small-angle X-ray scattering (SAXS) demonstrated that P1, P2, and P3 possessed a relatively extended conformation, whereas P9, P10, and P11 displayed a three-dimensional structure and folded conformation. The compact and extended conformations of P3 contributed to its high viscosity in solution and the stability of the formed emulsion (75%). Porous surface and larger three-dimensional nanostructure (Dmax: 23 nm) of P10 facilitated its ion-binding capacity. Our results provide valuable insight into relationship between extraction methods and structure-properties of pectin, facilitating design of functional pectins.

Antihyperuricemic effect of dietary polyphenol sinapic acid commonly present in various edible food plants.

The present study was conducted to evaluate the antihyperuricemic effect of sinapic acid (SA). The results showed that SA potently inhibited xanthine oxidase (XOD) in a dose-dependent manner by entering the enzyme active site and thwarting the entrance of the substrate. These results were further confirmed by the quantum chemical descriptors analysis and 1 H NMR titration analysis. The in vivo results indicated that SA not only has the potential to inhibit serum and hepatic XOD (p < .05), but also remarkably lowered serum and urine uric acid levels at 50 and 100 mg/kg bw. Furthermore, SA regulated serum creatinine and blood urea nitrogen levels to normal and lowered inflammation in the renal tubules. Thus, the utilization of SA as an antihyperuricemic agent may have considerable potential for the development of functional foods for the possible treatment of hyperuricemia. PRACTICAL APPLICATIONS: Plant-derived bioactive compounds have multiple health benefits. The present study assesses the effects of sinapic acid against hyperuricemia. The results suggested that sinapic acid may have a strong protective effect against uric acid-related complications and may be used for the formulation of functional foods. However, further mechanistic studies are required to verify this hypothesis.

Efficiency of four different dietary preparation methods in extracting functional compounds from dried tangerine peel.

Dried tangerine peel (DTP) is an excellent plant resource that has been used as ingredients for both food and traditional Chinese medicine. In this study, the efficiency of four different dietary preparation methods (i.e. soaking, boiling, steaming, and ethanol extraction) in extraction of functional compounds (i.e. flavonoids and essential oil constituents) from DTP was evaluated systematically for the first time. To conduct a comprehensive evaluation of the extraction of the functional compounds, a synthetic evaluation model based on a weighting method was established. The optimum conditions of each dietary preparation method (e.g., time, temperature, solid-liquid ratio, etc.) were determined by response surface methodology. Ethanol extraction showed the best extraction efficiency, followed by soaking, boiling, and steaming. Additionally, different DTP extracts were shown to be clearly distinguished by electronic eye and electronic tongue. This research provides essential findings for the effective dietary instruction of DTP consumption.

Citrus Oil Emulsions Stabilized by Citrus Pectin: The Influence Mechanism of Citrus Variety and Acid Treatment.

Citrus pectin and citrus oil are the main functional components of citrus residuals in the processing industry. In this study, citrus oil emulsions were fabricated for the first time using four different citrus pectins (orange, mandarin, grapefruit, and commercial citrus pectins) as the emulsifier. The influence mechanism of citrus variety and acid treatment (pH 1, 2, 3, 4, 5, 6, and 7) on the emulsifying capacity of citrus pectins was systematically investigated by understanding the relationship between molecular structure, solution property, interfacial property, and emulsion property. The results suggest that citrus variety and acid treatment can significantly influence the emulsifying capacity in relation to the molecular structure and molecular state of citrus pectins. A smaller molecular size of citrus pectin and lower pH between 2 and 7 produced a reduction in aggregate size, which improved the interfacial capacity and emulsifying ability by promoting their distribution at the interface. Although hydrolyzed citrus pectins at pH 1 with a lower molecular size exhibited better interfacial capacity, citrus oil emulsions were unstable due to electrostatic attraction caused by partially positive charged citrus pectins. Fine stable citrus oil emulsion was prepared using mandarin pectin with a relative high methyl ester content and small molecular size at pH 2. Our results provide a scientific basis for the fabrication of citrus oil emulsion based on citrus pectin and facilitate the application of citrus residuals in the food industry.

The transfer of natural Rhodamine B contamination from raw paprika fruit to capsicum oleoresin during the extraction process.

Occurrence of Rhodamine B (RhB) contamination in paprika caused by agricultural materials during the vegetation process has been reported. It may transfer during the process of active compounds extraction, and eventually exist in final products. Herein, the re-distribution of RhB during the extraction process was assessed in terms of RhB contents, as well as mass, color value and capsaicinoids yield of each process. Results revealed that natural RhB contamination at 0.55-1.11µg/kg originated from raw paprika fruit then transferred with the extraction proceeded. About 95.5% of RhB was found in red oleoresin. After separation of red oleoresin, 91.6% of RhB was remained in capsicum oleoresin, only 3.7% in paprika red. These results were consistent with total capsaicinoids recovery of each product. The RhB levels in edible capsicum oleoresin in our present study at 0.01-0.34µg/kg did not exceed the legal limits established by the European Union.

Occurrence of rhodamine B contamination in capsicum caused by agricultural materials during the vegetation process.

This paper reports on the environmental rhodamine B (RhB) contamination in capsicum caused by agricultural materials during the vegetation process. Ultra-performance liquid chromatography tandem mass spectrometry (UPLC-MS/MS) was applied to detect 64 capsicum samples from China, Peru, India and Burma. Results demonstrated that RhB was found in all samples at low concentrations (0.11-0.98 µg/kg), indicating RhB contamination in capsicums is probably a ubiquitous phenomenon. In addition, studies into soils, roots, stems and leaves in Handan of Hebei province, China showed that the whole ecologic chain had been contaminated with RhB with the highest levels in leaves. The investigation into the agricultural environment in Handan of Hebei province and Korla of Xinjiang province, China demonstrated that the appearances of RhB contamination in the tested capsicums are mainly due to the agricultural materials contamination. The study verified that environmental contamination should be an important origin for the RhB contamination in capsicum fruits.

Identifying potential sources of Sudan I contamination in Capsicum fruits over its growth period.

Sudan dyes in spices are often assumed to arise from cross-contamination or malicious addition. Here, experiments were carried out to identify the potential source of Sudan I-IV in Capsicum fruits through investigation of their contents in native Capsicum tissues, soils and associated agronomic materials. Sudan II-IV was not detected in any of the tested samples. Sudan I was found in almost all samples except for the mulching film. Sudan I concentrations decreased from stems to leaves and then to fruits or roots. Sudan I levels in soils were significantly elevated by vegetation treatment. These results exclude the possibility of soil as the main source for Sudan I contamination in Capsicum fruits. Further study found out pesticide and fertilizer constitutes the major source of Sudan I contamination. This work represents a preliminary step for a detailed Sudan I assessment to support Capsicum management and protection in the studied region.

Occurrence of Sudan I in paprika fruits caused by agricultural environmental contamination.

Current research has demonstrated the presence of sub parts per billion levels of Sudan dye in paprika fruits during the vegetation process, which is difficult to understand on the basis of the conventional concept of cross-contamination or malicious addition. Detailed surveys on Sudan dyes I-IV in paprika fruits, soils, and agronomic materials used from seven fields of Xinjiang (China) were conducted to investigate the natural contamination. Results revealed that Sudan dyes II-IV were never detected and that Sudan I existed in almost all samples except for the mulching film and irrigation water. The higher total amount of Sudan I in soils, pesticides, and fertilizers compared to coated seeds indicated the combination of Sudan I-contaminated soils and application of Sudan I-containing agronomic materials constitutes a major source of 0.18-2.52 µg/kg levels of Sudan I in fruits during the growth period. The study offers a more reasonable explanation for the previously observed Sudan I in paprika fruits.

Discovery of environmental rhodamine B contamination in paprika during the vegetation process.

Recently, rhodamine B (RhB) in paprika and chilli has attracted much attention. Almost all the literature has deemed that the detectable RhB was attributed to malicious intents in the fabrication process. However, the occurrence of increasing cases with ultratrace levels of RhB was difficult to understand on the basis of that statement. Here, we report on the discovery of environmental RhB contamination in paprika during its vegetation process. Samples including paprika, soils, and stems collected from seven fields in the Xinjiang Region, China, were detected by ultraperformance liquid chromatography-tandem mass spectrometry. Far from any anthropogenic addition, the ultratrace RhB concentrations in all the paprika samples provided unambiguous evidence that environmental RhB contamination in paprika had really occurred over its growth period. Further illation suggests that the soil contaminated by RhB is one of the major contamination sources and that there may be a degradation of RhB in paprika during the late maturation stage. The discovery has significant implications for re-evaluating the origin of the RhB in paprika- and chilli-containing products.