Gardenia (Gardenia jasminoides Ellis) fruit: a critical review of its functional nutrients, processing methods, health-promoting effects, comprehensive application and future tendencies.

Gardenia fruit (GF) is the mature fruit of Gardenia jasminoides Ellis, boasting a rich array of nutrients and phytochemicals. Over time, GF has been extensively utilized in both food and medicinal contexts. In recent years, numerous studies have delved into the chemical constituents of GF and their associated pharmacological activities, encompassing its phytochemical composition and health-promoting properties. This review aims to provide a critical and comprehensive summary of GF research, covering nutrient content, extraction technologies, and potential health benefits, offering new avenues for future investigations and highlighting its potential as an innovative food resource. Additionally, the review proposes novel industrial applications for GF, such as utilizing gardenia yellow/red/blue pigments in the food industry and incorporating it with other herbs in traditional Chinese medicine. By addressing current challenges in developing GF-related products, this work provides insights for potential applications in the cosmetics, food, and health products industries. Notably, there is a need for the development of more efficient extraction methods to harness the nutritional components of GF fully. Further research is needed to understand the specific molecular mechanisms underlying its bioactivities. Exploring advanced processing techniques to create innovative GF-derived products will show great promise for the future.

Formation of adducts during digestion triggered dietary protein for alleviating cytotoxicity of 2-tert-butyl-1,4-benzoquinone.

2-tert-butyl-1,4-benzoquinone (TBBQ), a degradation product of lipid antioxidant Tert-Butylhydroquinone (TBHQ), is a new hazardous compound in foods. This study investigated whether co-ingestion of dietary protein and TBBQ can alleviate the toxicity of TBBQ. The results indicated that soy protein isolate, whey protein isolate, and rice protein significantly reduced the residual amount of TBBQ during simulated gastrointestinal digestion. This result was attributed to the excellent elimination capacity of the released amino acids for TBBQ through formation of adducts. Among 20 amino acids, histidine, lysine, glycine, and cysteine showed better elimination capacity for TBBQ; they can eliminate 92.1%, 89.4%, 86.1%, and almost 100%, respectively, in 5 min at pH 8.0. Further study indicated that amino acids with lower ionization constant exhibited greater TBBQ elimination capacity. In addition, incubation of the cells with 50 µM TBBQ for 12 h decreased the cell viability to 28.95 ± 3.25%; while amino acids intervention was involved in the alleviation of TBBQ cytotoxicity via decreasing ROS. Particularly, cysteine showed 100 times more TBBQ detoxifying capacity than other amino acids. This work could provide a theoretical basis for the potential application of amino acids for detoxifying TBBQ in the food industry.

Physicochemical properties, phenolic content and in vitro digestion profile of Chinese black rice (Oryza sativa L.).

Yangxian black rice, as one of the ancient Chinese black rice varieties, is widely planted in the Yangxian area of China. This study investigated the physicochemical properties, phenolic content and in vitro digestion profile of Chinese black rice under gradient milling treatment. The chemical composition, color, pasting and thermal properties of black rice with different milling degrees were comprehensively compared. In vitro digestion analysis indicated that cooked rice flour had higher rapidly digestible starch (RDS) and lower resistant starch (RS) contents compared with the uncooked one. Besides, all cooked black rice samples exhibited high predicted glycemic index (pGI) value and whole black rice showed a lower pGI than refined rice. The microstructure and the abundance of phenolic compounds in the solid matrix during different treatments or digestion stages were observed by CLSM. Furthermore, a total of 102 phenolic constituents were absolutely quantified by targeted metabolomics techniques. Methanol extraction and moderate cooking treatment contributed to the release of phenolic compounds from the solid matrix of whole black rice. Besides, compared to the gastric digestion stage, the transition in the intestinal environment caused a decrease in the majority of the analyzed polyphenols. Identifying the phenolic constituents was favorable for a better elucidation of the chemical basis of the function and nutritional value of Chinese black rice.

Red raspberry supplementation mitigates alcohol-induced liver injury associated with gut microbiota alteration and intestinal barrier dysfunction in mice.

Alcoholic liver disease (ALD) is still a global health concern. Long-term alcohol intake alters the gut microbiota diversity and metabolic activity, and causes intestinal barrier dysfunction, leading to the development of ALD. This research explored the protective effects and underlying mechanisms of red raspberry (RR) on alcohol-related disorders in mice. Male C57BL/6J mice were fed a standard diet or a standard diet supplemented with 2%, 4%, and 8% weight/weight RR. Meanwhile, mice were administered 35% (v/v) ethanol (EtOH, 10 mL per kg body weight) intragastrically once daily for six weeks, except the control group mice. The results showed that RR supplementation decreased liver injury markers (alanine and aspartate transaminases) in the serum, reduced triglyceride level in the liver and downregulated hepatic cytochrome P450 2E1 mRNA expression in mice administered EtOH. In addition, EtOH-mediated oxidative stress in the liver was attenuated by RR supplementation through decreased hepatic malondialdehyde content and increased antioxidant (glutathione, glutathione peroxidase, and catalase) levels and activities in mice exposed to EtOH. Moreover, RR supplementation reversed EtOH-induced alteration in the cecal microbial composition at the phylum, order, genus, and species levels and improved the intestinal barrier function associated with the inhibition of the NF-κB/MLCK pathway, which was accompanied by upregulation of tight junctions (zonula occludens 1, occludin, claudin-1, and claudin-4) and E-cadherin mRNA and protein expressions. Accordingly, RR supplementation resulted in a decreased level of endotoxins in the serum and attenuation of the inflammatory response in the liver, illustrated by a significant decrease in tumor necrosis factor-alpha, interleukin (IL)-1ß, and IL-6 levels. Overall, RR supplementation alleviated the adverse effects of chronic alcohol intake in C57BL/6J mice and could be a potential supplement for improving ALD.

Effect of Ethanol on Preparation of Konjac Emulgel-Based Fat Analogue by Freeze-Thaw Treatment.

In the current study, a method using ethanol to modulate the texture properties of konjac gel during freeze-thaw process was used to prepare konjac emulgel-based fat analogue. A certain amount of ethanol was added to konjac emulsion, heated to form a konjac emulgel, then frozen at -18 °C for 24 h, and finally thawed to obtain konjac emulgel-based fat analogue. The effects of different ethanol contents on the properties of frozen konjac emulgel were explored, and data was analyzed by one-way analysis of variance (ANOVA). The emulgels were compared with pork backfat in terms of hardness, chewiness, tenderness, gel strength, pH, and color. The results showed that the konjac emulgel with 6% ethanol had similar mechanical and physicochemical properties to pork backfat after freeze-thaw treatment. The results of syneresis rate and SEM showed that adding 6% ethanol could not only reduce the syneresis rate, but also effectively weaken the damage to the network structure caused by freeze-thaw treatment. The pH value of konjac emulgel-based fat analogue was between 8.35-8.76, and the L* value was similar to that of pork backfat. The addition of ethanol provided a new idea for the preparation of fat analogues.

Senegalia macrostachya seed polysaccharides attenuate inflammation-induced intestinal epithelial barrier dysfunction in a Caco-2 and RAW264.7 macrophage co-culture model by inhibiting the NF-κB/MLCK pathway.

The intestinal barrier dysfunction associated with chronic inflammation is a major health concern. This work aimed to investigate the protective effect and molecular mechanism of Senegalia macrostachya seed polysaccharide fraction (SMSP2) on inflammation-induced barrier dysfunction using Caco-2 cells and RAW264.7 macrophage co-culture model. The results showed that LPS stimulation of the basolateral RAW264.7 compromised the integrity of the apical differentiated Caco-2 cells monolayer, resulting in decreased transepithelial electrical resistance (TER) and increased inflammatory markers. SMSP2 apical treatment maintained a higher TER value and reduced the epithelial permeability to lucifer yellow (LY) dye. In addition, the SMSP2 group showed a significant decrease in the mRNA level of inflammatory factors such as inducible nitric oxide synthase (iNOS), cyclooxygenase 2 (COX-2), interleukin (IL)-8, and tumor necrosis factor-α (TNF-α) in the Caco-2 monolayer compared to the LPS group. Moreover, SMSP2 increased the expression of the tight junctions (TJ) zonula occludens (ZO-1), occludin, and claudin-1 at the mRNA and protein levels. Furthermore, the immunofluorescence assay showed that SMSP2 ameliorated the overall distribution of the TJ proteins in the Caco-2 monolayer. SMSP2 application also resulted in the downregulation of the nuclear factor kappa-B (NF-κB) phosphorylation and the myosin light chain kinase (MLCK) expression, which implies that SMSP2 preserved the monolayer integrity from the inflammation-induced barrier disruption through the inhibition of the NF-kB-mediated MLCK signaling pathway activation. Senegalia macrostachya seeds could therefore be a promising functional food that could be used to improve intestinal barrier function.

Green sweet potato leaves increase Nrf2-mediated antioxidant activity and facilitate benzo[a]pyrene metabolism in the liver by increasing phase II detoxifying enzyme activities in rats.

Sweet potato leaves (SPL) are a valuable source of phytonutrients with nutritional and various health-promoting benefits. This study evaluated the effects of green and purple SPL supplementation on hepatic xenobiotic-metabolizing enzymes (XME) and membrane transporters, and benzo[a]pyrene (B[a]P) metabolism and B[a]P accumulation in rats. The experiments were conducted in standard and B[a]P-treated rat models. The first experiment showed that rats fed a diet containing 5% (w/w) green or purple SPL for two weeks showed increased hepatic activity of cytochrome P-450 (CYP)1A1/1A2 and glutathione S-transferase. Green SPL supplementation also increased the CYP2C, CYP2D and CYP3A and multidrug resistance-associated protein 2 levels in the liver. Notably, green and purple SPL induced nuclear factor erythroid 2-related factor 2 (Nrf2) and heme oxygenase-1 protein expression and reduced oxidative stress in the liver. The second experiment was to evaluate the effects of green and purple SPL supplementation on B[a]P metabolism and B[a]P accumulation in rats. Rats were fed SPL diets (the same as experiment I) for two weeks. When rats were exposed to a single dose (25 mg per kg BW) of B[a]P, green SPL had no effect on B[a]P-induced elevation of CYP1A1 activity but induced GST activity in the intestinal mucosa and the liver. Green SPL also increased hepatic UDP-glucuronosyltransferase activity and reduced B[a]P levels in the plasma, liver, and intestinal mucosa. A lower plasma 8-hydroxy-2'-deoxyguanosine level was found after B[a]P treatment only in the green SPL group. This study suggests that, in the standard rat model, green and purple SPL may increase Nrf2-mediated antioxidant activity and facilitate the xenobiotic detoxification process by increasing hepatic XME and transporters. When exposed to B[a]P, however, only green SPL consumption may increase hepatic B[a]P metabolism and lower the B[a]P level in the liver by increasing phase II detoxifying enzyme activities.

Correction: Green sweet potato leaves increase Nrf2-mediated antioxidant activity and facilitate benzo[a]pyrene metabolism in the liver by increasing phase II detoxifying enzyme activities in rats.

Correction for 'Green sweet potato leaves increase Nrf2-mediated antioxidant activity and facilitate benzo[a]pyrene metabolism in the liver by increasing phase II detoxifying enzyme activities in rats' by Ray-Yu Yang et al., Food Funct., 2022, https://doi.org/10.1039/d2fo01049f.

Immunomodulatory activity of Senegalia macrostachya (Reichenb. ex DC.) Kyal. & Boatwr seed polysaccharide fraction through the activation of the MAPK signaling pathway in RAW264.7 macrophages.

Senegalia macrostachya (Reichenb. ex DC.) Kyal. & Boatwr seed (SMS) is a wild legume used as food and medicine in many African countries. In the current study, a novel polysaccharide (SMSP2) was extracted from SMS using hot water and purified with DEAE-52 cellulose. Its structure was characterized, and the immunomodulatory activity and possible molecular mechanism in murine macrophage RAW264.7 were explored. The results revealed that SMSP2 was a uronic acid-rich polysaccharide (51.6%, w/w) with a molecular weight of 52.07 kDa. The neutral sugars were mainly arabinose, xylose, mannose, and galactose at a molar ratio of 1.00 : 0.84 : 0.90 : 0.07. Interestingly, SMSP2 treatment markedly promoted macrophage proliferation and phagocytosis and induced the expression of inflammatory mediators, such as nitric oxide (NO), tumor necrosis factor-α (TNF-α), interleukin (IL)-1ß, IL-6, and IL-10. SMSP2-induced macrophage stimulation occurs through the activation of the mitogen-activated protein kinase (MAPK) signaling pathway. Moreover, macrophage surface complement receptor 3 (CR3) might play an important role in SMSP2-induced macrophage activation. This study revealed that SMSP2 is a potent immunomodulator, which could be used as a functional food and a pharmaceutical adjuvant in treating immune-compromising diseases.

Konjac Glucomannan (KGM), Deacetylated KGM (Da-KGM), and Degraded KGM Derivatives: A Special Focus on Colloidal Nutrition.

Konjac flour, mainly obtained and purified from the tubers ofAmorphophallus konjac C. Koch, yields a high molecular weight (Mw) and viscous hydrocolloidal polysaccharide: konjac glucomannan (KGM). KGM has been widely applied in the food industry as a thickening and gelation agent as a result of its unique colloidal properties of effective viscosity enhancement and thermal-irreversible gelling. This review first narrates the typical commercial KGM source species, the industrial production, and the purification process of KGM flour. The structural information on native KGM, gelation mechanisms of alkali-induced deacetylated KGM (Da-KGM) hydrogel, progress on degraded KGM derivatives, cryoprotection effect, and colloidal nutrition are highlighted. Finally, the regulatory requirements of konjac flour and KGM among different countries are briefly introduced. The fine structure and physicochemical properties of KGM can be regulated in a great range via the deacetylation or degradation reaction. Here, the relationship between the physicochemical properties, such as viscosity, solubility, gelation, and nutritional effects, of native KGM, Da-KGM, and degraded KGM derivatives was preliminary established, which would provide theoretical guidance for designing KGM-based products with certain nutritional needs.