ABSTRACT
Noni fruit is renowned for its abundance of bioactive compounds. Drying is an important method for processing functional products derived from noni. However, limited information exists on how drying methods affect the active metabolite profiles of noni fruit. This study investigated the impact of four common drying methods, including hot-air drying (HAD), vacuum freeze drying (VFD), microwave drying (MWD), and far infrared drying (FID), on the physicochemical indexes, bioactive components, and functional properties of dried noni fruit slices using targeted and untargeted metabonomics analysis. The results showed significant variations in appearance, water migration, and microstructure of dried noni fruit slices subjected to the four drying methods. VFD treatment yielded better dried noni fruit products when compared to other drying methods. The superiority of VFD treatment was due to its uniform stratification, reduced collapse, better retention of bioactive components and antioxidants, and higher enzyme inhibitory rates. These findings suggest that VFD method is ideal for obtaining premium bioactive profiles and maintaining the biological activity of noni fruit.
Subject(s)
Desiccation , Food Handling , Freeze Drying , Fruit , Morinda , Morinda/chemistry , Fruit/chemistry , Fruit/metabolism , Desiccation/methods , Food Handling/methods , Antioxidants/metabolism , Antioxidants/analysis , Metabolomics/methods , Microwaves , MetabolomeABSTRACT
Tender coconut water has been very popular as a natural beverage rich in various electrolytes, amino acids, and vitamins, and hence a large amount of tender coconut kernel is left without efficient utilization. To explore the possibility of making infused tender coconut kernel, we investigated the effects of two osmosis methods, including solid-state osmotic dehydration and liquid-state osmotic dehydration, as well as two osmosis agents such as sorbitol and sucrose, on the mass transfer of coconut kernel under solid-state osmotic dehydration conditions. The results showed that under the conditions of solid-state osmosis using sucrose and liquid-state osmosis using sucrose solution, the water diffusion coefficients were 9.0396 h-1/2 and 2.9940 h-1/2, respectively, with corresponding water mass transfer coefficients of 0.3373 and 0.2452, and the equilibrium water loss rates of 49.04% and 17.31%, respectively, indicating that the mass transfer efficiency of solid-state osmotic dehydration of tender coconut kernel was significantly higher than that of liquid-state osmotic dehydration. Under solid osmosis conditions, the water loss rates using sucrose and sorbitol were 38.64% and 41.95%, respectively, with dry basis yield increments of 61.38% and 71.09%, respectively, demonstrating superior dehydration efficiency of sorbitol over sucrose under solid-state osmosis. This study can provide a reference for the theoretical study of the mass transfer of tender coconut kernel through osmotic dehydration, and also provide technical support for the development and utilization of tender coconut kernel.
ABSTRACT
White pepper, used both as a seasoning in people's daily diets and as a medicinal herb, is typically produced by removing the pericarp of green pepper through the retting process. However, the mechanism of the retting process for peeling remains unclear. Therefore, this study aimed to investigate the changes in physicochemical factors, microbial community succession effects, and metabolites of the pepper pericarp during the pepper peeling process. The findings indicated that pre-treatment involving physical friction before the retting process effectively reduced the production time of white pepper. During the retting process, the pectinase activity increased, leading to a decrease in the pectin content in the pepper pericarp. There was a significant correlation observed between the changes in pH, pectin content, and peeling rate and the Shannon diversity index of bacteria and fungi. Prevotella, Lactococcus, and Candida were the dominant microbial genera during the retting. The functional predictions suggested that the monosaccharides degraded from the pepper pericarp could have been utilized by microbes through sugar metabolism pathways. Metabolomic analysis showed that the metabolic pathways of carbohydrates and amino acids were the main pathways altered during the pepper peeling process. The verification experiment demonstrated that the degradation of pectin into galacturonic acid by polygalacturonase was identified as the key enzyme in shortening the pepper peeling time. The structure of the pepper pericarp collapsed after losing the support of pectin, as revealed by scanning electron microscopy. These results suggest that the decomposition of the pepper pericarp was driven by key microbiota. The succession of microbial communities was influenced by the metabolites of the pepper pericarp during retting. These findings provide new insights into the retting process and serve as an important reference for the industrial production of white pepper.
ABSTRACT
Nata de coco, an edible bacterial cellulose (BC) product, is a traditional dessert fermented in coconut water. Production of Nata de coco by Komagataeibacter nataicola is enhanced by pre-fermented coconut water, but its instability is a challenge. Here, BC production by K. nataicola Y19 was significantly improved by Saccharomyces cerevisiae 84-3 through shaping the metabolite profile of the coconut water. Different fermentation time with S. cerevisiae 84-3 resulted in distinct metabolite profiles and different promoting effect on BC yield. Compared to unfermented coconut water, coconut water fermented by S. cerevisiae 84-3 for 1d and 7d enhanced BC yield by 14.1-fold and 5.63-fold, respectively. Analysis between unfermented coconut water and 1d-fermented coconut water showed 129 significantly different metabolites, including organic acids, amino acids, nucleotides, and their derivatives. Prolonged fermentation for 7d changed levels of 155 metabolites belongs to organic acids, amino acids, nucleotides and their derivatives. Spearman correlation analysis further revealed that 17 metabolites were positively correlated with BC yield and 21 metabolites were negatively correlated with BC yield. These metabolites may affect energy metabolism, cell signaling, membrane integrity, and BC production by K. nataicola Y19. The further verification experiment gave the view that BC yield was not only closely related to the types of metabolites but also the concentration of metabolites. This study provides a novel theoretical framework for a highly efficient BC fermentation system utilizing stable fermented coconut water mediums.
ABSTRACT
This study aimed to investigate the changes in physicochemical properties, bioactive compounds, and metabolic characteristics of noni fruit at different ripeness levels. The results showed that there were significant differences in physicochemical properties. HPLC analysis was conducted, revealing succinic acid, scopoletin, deacetylasperulosidic acid, and asperulosidic acid were key bioactive compounds as the fruit ripened. Additionally, 4 differentbiomarkers (isocitric acid, 4,4-thiodiphenol, lobaric acid, and octocrylene), identified using 1HNMR and LC-IT-TOF-MS, were found to have a VIP value over 1. The results from HS-GC-IMS demonstrated noteworthy that 14 volatile compounds were identified as highly discriminative features during fruit ripening. Furthermore, correlation analysis showed that different ripeness had significant effects on bioactive components and functional activities, e.g., the inhibition rate of enzyme and E. coli of noni fruit with different ripeness exceeded 90% at the last stage. This study contributes new insights into the effective utilization of bioactive ingredients in noni fruit.
Subject(s)
Fruit , Morinda , Fruit/chemistry , Fruit/growth & development , Fruit/metabolism , Morinda/chemistry , Morinda/metabolism , Morinda/growth & development , Plant Extracts/metabolism , Plant Extracts/chemistry , Chromatography, High Pressure Liquid , Volatile Organic Compounds/metabolism , Volatile Organic Compounds/chemistry , Volatile Organic Compounds/analysis , Escherichia coli/metabolism , Escherichia coli/growth & developmentABSTRACT
In order to investigate the potential mechanisms of probiotic-fermented coconut water in treating enteritis, this study conducted a comprehensive analysis of the effects of probiotic intervention on the recovery from Dextran Sodium Sulfate-induced acute enteritis in Wenchang chicks. The analysis encompassed the assessment of growth performance, serum indicators, intestinal tissue structure, and metagenomic and metabolomic profiles of cecal contents in 60 Wenchang chicks subjected to intervention. This approach aimed to elucidate the impact of probiotic intervention on the recovery process from acute enteritis at both the genetic and metabolic levels in the avian model. The results revealed that intervention with Saccharomyces cerevisiae Y301 improved the growth rate of chicks. and intervention with Lactiplantibacillus plantarum MS2c regulated the glycerophospholipid metabolism pathway and reshaped the gut microbiota structure in modeling chicks with acute enteritis, reducing the abundance of potentially pathogenic bacteria from the Alistipes and increasing the abundance of potentially beneficial species from the Christensenellaceae. This intervention resulted in the production of specific gut metabolites, including Gentamicin C and polymyxin B2, recognized for their therapeutic effects on acute enteritis. The combined intervention of S. cerevisiae Y301 and L. plantarum MS2c not only enhanced growth performance but also mitigated intestinal wall damage and increased the abundance of gut metabolites such as gentamicin C and polymyxin B2, thereby mitigating symptoms of enteritis. Furthermore, this combined intervention reduced the levels of serum immune markers, including IL-10, IL-6, TNF-α, IFN-γ, and D-lactic acid, thus mitigating intestinal epithelial cell damage and promoting acute enteritis recovery. This study provides crucial insights into the mechanisms of action of probiotics and probiotic-fermented coconut water in acute enteritis recovery, offering new perspectives for sustainable farming practices for Wenchang chicken.
ABSTRACT
In China and Southeast Asia, pre-fermented coconut water is commonly used for the production of nata de coco, a jelly-like fermented food that consists of bacterial cellulose (BC). The inherent natural fermentation process of coconut water introduces uncontrollable variables, which can lead to unstable yields during BC production. This study involved the collection of spontaneously pre-fermented coconut water over a five-month production cycle. The aim was to evaluate the microbiota and metabolite profile, as well as determine its impact on BC synthesis by Komagataeibacter nataicola. Significant variations in the microbial community structure and metabolite profile of pre-fermented coconut water were observed across different production months, these variations had significant effects on BC synthesis by K. nataicola. A total of 52 different bacterial genera and 32 different fungal genera were identified as potential biotic factors that can influence BC production. Additionally, several abiotic factors, including lactate (VIP = 4.92), mannitol (VIP = 4.22), ethanol (VIP = 2.67), and ascorbate (VIP = 1.61), were found to be potential driving forces affecting BC synthesis by K. nataicola. Upon further analysis, the correlation network indicated that 14 biotic factors had a significant contribution to BC production in three strains of K. nataicola. These factors included 8 bacterial genera, such as Limosilactobacillus and Lactiplantibacillus, and 6 fungal genera, such as Meyerozyma and Ogataea. The abiotic factors lactate, mannitol, and ethanol showed a positive correlation with the BC yield. This study provides significant insights into controlling the fermentation processes of pre-fermented coconut water in industrial settings.
Subject(s)
Acetobacteraceae , Cellulose , Cocos , Fermentation , Cellulose/chemistry , Ethanol , Lactates , MannitolABSTRACT
Three varieties of coconut (Cocos nucifera L.) water (CW) at two maturity stages were investigated for physicochemical and nutritional properties. The profile of phenolic compounds and volatile organic compounds (VOCs) was determined by liquid chromatography-tandem mass spectrometry (LC-MS/MS), headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS), and headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS). Most of the properties of CW changed significantly with maturity rather than variety. The five most relevant phenolic compounds in CW were chlorogenic acid, 4-hydroxy-3,5-dimethoxycinnamic acid, L-epicatechin, and procyanidins B2 and B1. Variety played a more important role in phenolic composition than maturity, and Wenye No. 4 can be distinguished from other two varieties. Alcohols and esters were the main VOCs in CW identified by HS-GC-IMS and HS-SPME-GC-MS, respectively. Five and four compounds (VIP scores > 1) were characteristic compounds for CW by HS-GC-IMS and HS-SPME-GC-MS, respectively. The VOCs of Wenye Nos. 2 and 3 were more similar than those of Wenye No. 4. These findings could provide useful information for the selection of raw materials of CW used for different industrial purposes.
Subject(s)
Cocos , Volatile Organic Compounds , Gas Chromatography-Mass Spectrometry/methods , Volatile Organic Compounds/analysis , Tandem Mass Spectrometry , Chromatography, Liquid , Solid Phase Microextraction/methods , Ion Mobility Spectrometry , Phenols/analysisABSTRACT
To explore the interaction sites and energies of ordered and disordered xanthan gum with locust bean gum (LBG), we prepared xanthan with different conformations and used it to form synergistic complexes with LBG. The interaction strength between xanthan and LBG was analyzed by analog computation using the density functional theory (DFT) method. Furthermore, the viscoelastic changes of the xanthan-LBG complex in different solutions were analyzed to verify the DFT results. The results showed that the ordered xanthan interacted with LBG through the side chains, with an interaction energy (EInt) of -479.450 kcal/mol. On the other hand, the disordered xanthan and LBG formed gels through backbone-to-backbone interactions, with an EInt of -262.290 kcal/mol. Overall, the study provides insights into xanthan-galactomannan gel formation and a theoretical basis for the broader application of xanthan.
Subject(s)
Mannans , Polysaccharides, Bacterial , Density Functional Theory , Polysaccharides, Bacterial/chemistry , Mannans/chemistry , Galactans/chemistry , Plant Gums/chemistry , Galactose , GelsSubject(s)
Cocos , Glucose , Glucose/chemistry , Adsorption , Dietary Fiber/pharmacology , alpha-AmylasesABSTRACT
An active polysaccharide (LP) from longan was purified and characterized. LP consisted of galactose and glucose in a molar ratio of 1.5: 98.5, with a molecular weight of 4.67 × 107 g/mol. The main backbone of LP was T-α-D-Glcp-[(1 â 6)-α-D-Glcp-(1 â 6)-α-D-Glcp]n. After simulated gastrointestinal digestion, the molecular weight distribution, monosaccharide composition, and major glycosidic bonds of LP were not significantly changed. LP and digested LP (DLP) reduced phagocytosis and promoted IL-10 and IL-12 secretion of dendritic cells. In addition, the effects of LP and DLP on activating dendritic cells showed no significant difference. This study helps to illuminate the potential mode of immunomodulatory action of longan polysaccharides in vivo.
Subject(s)
Digestion , Polysaccharides , Molecular Weight , Polysaccharides/pharmacology , Polysaccharides/chemistry , Dendritic CellsABSTRACT
To clarify the role of Acetobacter sp. in fermented noni juice, the physiochemical properties, main active ingredients and volatile constituents were comprehensively analyzed. The sugar content and acidity tended to be stable after 12 days of fermentation. Acetobacter sp. had no significant influence on major active ingredients of products. The headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) were performed to describe the characteristic flavor profiles during fermentation. A total of 55 flavor compounds were screened with odour threshold and Kruskal-Wallis p < 0.05. Among them, 14 different biomarkers were selected with Variable Importance in Projection (VIP) greater than 1. The concentrations of ketones and aldehydes increased significantly, mainly contributing to the floral, fruit and green features. The content of hexanoic acid, octanoic acid and butanoic acid as the main source of peculiar odor were significantly reduced, indicating Acetobacter sp. could improve the unpleasant odor of fermented noni juice.
Subject(s)
Acetobacter , Morinda , Odorants , Butyric Acid , Gas Chromatography-Mass Spectrometry , Fruit/chemistry , Sugars/analysis , Aldehydes/analysis , Ketones/analysisABSTRACT
Noni fruit has certain anti-obesity effect. However, the bioactive ingredients in noni fruit that contribute to anti-obesity activity as well as the relation between its anti-obesity activity and gut microbiota remain unclear. In this study, obese mice induced by high-fat diet (HFD) and were intervened with noni fruit phenolic extract (NFE) for 10 weeks. The results showed NFE supplementation decreased body weight, lipid accumulation in liver andadiposetissues, ameliorated gut microbiota dysbiosis by increasing short-chain fatty acid (SCFA)-producing bacteria and decreasing lipopolysaccharide (LPS)-producing bacteria, and mitigated intestinal inflammation and oxidative stress. Moreover, NFE supplementation improved intestinal barrier dysfunction by elevating the protein expression levels of Claudin-1, Occludin and ZO-1, alleviated the HFD-induced intestinal inflammation by repressing the LPS/TLR4/NF-κB pathway. Collectively, the findings revealed NFE intervention inhibits obesity by improving gut microbiota disorder, barrier function, and inflammation. Hence, NFE may be an effective way to ameliorate HFD-induced damage.
Subject(s)
Gastrointestinal Microbiome , Morinda , Mice , Animals , Diet, High-Fat/adverse effects , Morinda/metabolism , Lipopolysaccharides/pharmacology , Fruit/metabolism , Occludin/metabolism , Toll-Like Receptor 4 , NF-kappa B/genetics , Claudin-1/pharmacology , Mice, Inbred C57BL , Obesity/drug therapy , Obesity/genetics , Obesity/metabolism , Fatty Acids, Volatile/metabolism , Phenols/pharmacology , Inflammation/drug therapy , Inflammation/genetics , Plant Extracts/pharmacologyABSTRACT
In order to obtain noni juice with high yield and good quality, the effect of combined extraction technique of enzymatic treatment (EZ) and ultrasonication (US) on the overall quality of noni juice was investigated. Moreover, the extraction performance of the EZ-US combined extraction technique was compared with that of EZ-based extraction and the US-based extraction. Response surface methodology (RSM) was designed to optimize the parameters of ultrasonic treatment, by taking consideration of the extraction efficiency, quality parameters and bioactive ingredients of noni juice. The results indicated that combined ultrasonic and enzymatic treatment achieved a synergistic effect on promoting the quality of noni juice. The maximum juice yield of 67.95 % was obtained under ultrasonication for 10 min at 600 W after enzymatic treatment (EZU). In addition, EZU-treated juice exhibited the highest contents of total phenolic and flavonoid, which were 148.19 ± 2.53 mg gallic acid/100 mL and 47.19 ± 1.22 mg rutin/100 mL, respectively, thus contributing to better antioxidant activity. Moreover, the EZU treatment significantly reduced the particle size of noni juice, and improved its suspension stability and rheological properties. FTIR results indicated that the treatments did not bring major changes in the chemical structure and the functional groups of compounds in noni juice. Therefore, EZU treatment can be successfully applied to the extraction of noni juice with better nutritional properties and overall quality.
Subject(s)
Antineoplastic Agents , Morinda , Morinda/chemistry , Ultrasonics , Plant Extracts/chemistry , Antineoplastic Agents/analysis , Fruit/chemistryABSTRACT
The uncontrolled natural pre-fermentation process of coconut water represents great hidden safety hazards, unstable production, and impact on the quality of nata de coco-the trade name of bacterial cellulose (BC) in food industry. In this study, BC production from Komagataeibacter nataicola Q2 was conducted in the media of coconut water (50%, v/v) pre-fermented by 11 coconut-sourced yeast strains in static. Results suggested that coconut water pre-fermented by different yeast strains had varied effects on the production of BC. Compared with the use of fresh coconut water, the use of coconut water pre-fermented by Saccharomyces cerevisiae SC7 increased the BC yield by 165%. Both natural pre-fermentation and SC7 pre-fermentation altered the concentrations of amino acids in fresh coconut water. The addition of selected amino acids aspartic acid, glutamic acid, serine, methionine, threonine, isoleucine, phenylalanine, and proline at different concentrations had varied effects on the production of BC. The yield of BC was the highest when adding 3.0% (w/v) methionine. Moreover, adding 3.0% methionine allowed the production of BC with larger loops of looser aggregated microfibers, increased the crystallinity of BC from 64.8% to 69.4%, but decreased the temperature of maximum weight loss rate, hardness, and adhesiveness from 223 °C, 8.68 kg, and 92.8 g.sec to 212 °C, 7.01 kg, and 58.5 g.sec, respectively, in the test condition.
ABSTRACT
The liver-protective activity of phenolics has been consistently reported, but the underlying protective mechanism of phenolic extract from noni fruit (NFE) against high-fat-diet (HFD)-induced nonalcoholic fatty liver disease (NAFLD) remains unclear. Mice were fed with HFD or combination of HFD and NFE for 10 weeks, and then the gut microbiota and liver metabolites were compared. In this study, NFE supplementation alleviated HFD-induced liver injury and metabolic comorbidities, as evidenced by reduced liver function markers, decreased lipid profile levels, and improved obesity and insulin resistance. NFE supplementation restored the composition of gut microbiota with a remarkable elevation in the relative abundance of Parabacteroides, Lactobacillus, Roseburia, Akkermansia and a significant reduction in Helicobacter, norank_f_Desulfovibrionaceae, Desulfovibrio, Mucispirillum at the genus level. Liver metabolomics demonstrated that NFE supplementation favorably regulated the metabolic pathways involved in oxidative stress and inflammation, including purine metabolism, glutathione metabolism, primary bile acid biosynthesis, glycerophospholipid metabolism, pentose phosphate pathway, ascorbate and aldarate metabolism, galactose metabolism etc. Furthermore, NFE supplementation inhibited the HFD-induced activation of the liver endotoxin - TLR4 - NF-κB pathway, and alleviated liver inflammation. In conclusion, the findings of this study provide new evidences supporting that NFE can be used as a therapeutic approach for HFD-induced NAFLD via modulating the gut microbiota composition, liver metabolite profile and suppressing inflammatory reaction.
Subject(s)
Gastrointestinal Microbiome , Insulin Resistance , Morinda , Non-alcoholic Fatty Liver Disease , Animals , Dietary Supplements , Fruit/metabolism , Inflammation , Mice , Mice, Inbred C57BL , Non-alcoholic Fatty Liver Disease/metabolism , Non-alcoholic Fatty Liver Disease/prevention & control , Oxidative StressABSTRACT
The acute and prolonged diuretic effects of coconut water (CW) and the underlying mechanism were investigated with a saline-loaded rat model. In an acute diuretic experiment, CW could significantly increase urine excretion. In addition, the treatment of CW significantly increased urinary sodium and chloride ions, thereby considerably increasing the excretion of NaCl. However, the calcium concentration and pH value were not affected. In the prolonged diuretic experiment, CW dramatically increased the urine output and urine electrolyte concentrations (Na+, K+, and Cl-). Furthermore, CW could suppress the activation of renin-angiotensin-aldosterone system by decreasing serum antidiuretic hormone, angiotensin II, and aldosterone levels, and significantly increasing the serum atriopeptin level. CW treatment significantly reduced the mRNA expressions and protein levels of aquaporin 1 (AQP1), AQP2, and AQP 3. This report provided basic data for explaining the natural tropical beverage of CW as an alternative diuretic agent.
ABSTRACT
In this study, the mitigative effect of Rhodomyrtus tomentosa (Ait.) Hassk fruit extract rich in phenolic compounds (RTE) on high fat diet (HFD)-induced intestinal barrier dysfunction of mice and the underlying mechanism were explored. The results revealed that RTE supplementation obviously improved gut microbiota dysbiosis induced by HFD, which was evidenced by elevated alpha diversity, suppressed Firmicutes/Bacteroidetes ratio, enriched short-chain fatty acid-producing bacteria (Odoribacter, Parabacteroides, Blautia and Akkermansia), and depleted harmful bacteria (Helicobacter, norank_f_ Desulfovibrionaceae and Mucispirillum). RTE intervention mitigated intestinal barrier dysfunction and inflammation by elevating tight junction proteins expression levels and decreasing proinflammatory cytokines levels. Furthermore, RTE administration inhibited the HFD-induced trigger of the lipopolysaccharide-toll-like receptor 4-nuclear factor kappa-B (LPS-TLR4-NF-κB) pathway in colonic tissue. Therefore, RTE supplementation may be an effective way to protect the intestinal tract in HFD-induced obese individuals.
Subject(s)
Gastrointestinal Diseases , Myrtaceae , Animals , Diet, High-Fat , Dysbiosis/microbiology , Fruit/metabolism , Inflammation/drug therapy , Inflammation/genetics , Lipopolysaccharides , Mice , Mice, Inbred C57BL , Myrtaceae/genetics , Myrtaceae/metabolism , NF-kappa B/metabolism , Phenols , Plant Extracts/pharmacologyABSTRACT
Fat has a great impact on the meat product flavor, which is influenced by cooking time. This study explored the effect of different steaming times on the fat flavor of pork belly. A total of 14 aldehydes, 11 ketones, 6 esters, 4 alcohols, and 1 acid volatile compounds were identified through gas chromatography ion mobility spectrometry (GC-IMS). The relative odor activity value (ROAV) combined with the principal component analysis (PCA) method showed that the aroma of pork belly fat was considerably different under different steaming times. The quantity of key volatile compounds with ROAV ≥ 1, namely, heptanal, ethyl hexanoate, 2-methylbutanal-m, 3-methylbutanal, ethyl acetate, and 2, 3-butanedione increased considerably in the fat after steaming. The fat gives rise to two key volatile compounds, hexanal-d and 1-heptanol, after steaming for 30 min. Similarly, ethyl formate and 3-hydroxy-2-butanone were obtained as the key volatile compounds after steaming for 180 min. PRACTICAL APPLICATIONS: Pork belly is the main ingredient of Chinese traditional dishes such as Dongpo's pork and braised pork in brown sauce. When heated for extended periods of time, the high fat content of pork belly gives rise to important precursors that influence the flavor characteristics of these dishes. However, studies comparing the diversities of volatile compounds in pork belly fat exposed to different heating times are sparse. To address this gap in literature, this study identified the flavor components of pork belly fat exposed to different heating times. The data from this study can act as a framework for further flavor research on pork belly products.
Subject(s)
Pork Meat , Red Meat , Volatile Organic Compounds , Animals , Cooking , Gas Chromatography-Mass Spectrometry/methods , Red Meat/analysis , Swine , Volatile Organic Compounds/chemistryABSTRACT
Partridge leaves (Mallotus furetianus Muell-Arg.) have long been consumed as popular folk substitute tea for treating hyperglycemia in China. In this study, the inhibiting effects of partridge tea extracts on α-glucosidase and α-amylase were investigated, and then effect of partridge tea aqueous extracts (PTAEs) on glucose consumption capacity of 3 T3-L1 preadipocytes cells was determined. Results verified that PTAEs showed excellent anti-α-glucosidase and anti-α-amylase effects. In addition, the PTAEs evidently promoted glucose consumption capacity of 3T3L1 preadipocytes cells. To this end, a combined method of affinity ultrafiltration and HPLC-ESI-qTOF-MS/MS was used for rapidly screening and identifying the potential inhibitors in the PTAEs. Catechin, epicatechin, rutin, ferulic acid, and kaempferitrin with high affinity capacity indicated strong inhibiting effect on α-glucosidase and α-amylase. Docking studies revealed the potential interactive mechanisms between these major inhibitors and two digestive enzymes. This research shows that partridge tea is effective in preventing and treating post hyperglycemia.