Dried roots and rhizomes of rhubarb are widely used both as a vegetable and a medicinal product around the world.To date,most studies on the drying process of rhubarb have focused primarily on comparing different dryi...Dried roots and rhizomes of rhubarb are widely used both as a vegetable and a medicinal product around the world.To date,most studies on the drying process of rhubarb have focused primarily on comparing different drying techniques and assessing whether the content of functional compounds meets standard requirements.However,few studies have explored the dynamic changes and underlying mechanisms of these functional ingredients during drying process.In this study,HPLC-DAD-based dynamic monitoring of anthraquinones,combined with widely targeted metabolomics,was employed to investigate the impact of moisture loss on the quality of rhubarb and to elucidate potential molecular mechanisms during the drying process.The results indicated that the contents of total and free anthraquinones reached their highest levels when the moisture content was 40%,whereas other moisture levels generally led to a decrease.In contrast to anthraquinones,flavonoids,phenolic acids,and stilbenoids were identified as the most significantly changed functional components throughout the drying process.Further analysis revealed that the key metabolic pathways influencing these functional ingredients were glycolysis,TCA cycle,and pentose phosphate pathway,which are associated with respiratory metabolism.Phosphoenolpyruvate and D-erythrose-4-phosphate were the key precursors of shikimate pathway for the biosynthesis and interconversion between phenolic acids,flavonoids,stilbenoids and anthraquinones in rhubarb.This study provides a comprehensive understanding of how the drying process influences the functional components of rhubarb and offers valuable insights for determining the optimal moisture content in industrial drying processes.展开更多
Unsaturated fatty acids are widely distributed in natural edible resources,and have various uses and biological activities.However,no relevant review on unsaturated fat acids from natural edible resources has been fou...Unsaturated fatty acids are widely distributed in natural edible resources,and have various uses and biological activities.However,no relevant review on unsaturated fat acids from natural edible resources has been found.Therefore,this paper reviewed unsaturated fatty acids in natural edible resources,including the classification and resources of unsaturated fatty acids,biosynthetic pathway,biological activities and application.It was found that unsaturated fatty acids have good therapeutic value in preventing oxidative stress,inflammation,cardiovascular and cerebrovascular diseases,cancer and osteoporosis.This paper will provide reference for the study of unsaturated fatty acids in natural edible resources.展开更多
基金supported by National Natural Science Foundation of China(82204762)Youth Innovation Team Program of University in Shandong Province(2023KJ217)Natural science Foundation of Shandong Province(ZR2024MH248).
文摘Dried roots and rhizomes of rhubarb are widely used both as a vegetable and a medicinal product around the world.To date,most studies on the drying process of rhubarb have focused primarily on comparing different drying techniques and assessing whether the content of functional compounds meets standard requirements.However,few studies have explored the dynamic changes and underlying mechanisms of these functional ingredients during drying process.In this study,HPLC-DAD-based dynamic monitoring of anthraquinones,combined with widely targeted metabolomics,was employed to investigate the impact of moisture loss on the quality of rhubarb and to elucidate potential molecular mechanisms during the drying process.The results indicated that the contents of total and free anthraquinones reached their highest levels when the moisture content was 40%,whereas other moisture levels generally led to a decrease.In contrast to anthraquinones,flavonoids,phenolic acids,and stilbenoids were identified as the most significantly changed functional components throughout the drying process.Further analysis revealed that the key metabolic pathways influencing these functional ingredients were glycolysis,TCA cycle,and pentose phosphate pathway,which are associated with respiratory metabolism.Phosphoenolpyruvate and D-erythrose-4-phosphate were the key precursors of shikimate pathway for the biosynthesis and interconversion between phenolic acids,flavonoids,stilbenoids and anthraquinones in rhubarb.This study provides a comprehensive understanding of how the drying process influences the functional components of rhubarb and offers valuable insights for determining the optimal moisture content in industrial drying processes.
基金supported by National Natural Science Foundation of China(82204762)China Postdoctoral Science Foundation(2022M721984)+1 种基金Shandong Province Postdoctoral Innovative Talent Support Program(SDBX2022062)Introduction Project of High-level doctoral Talents of Linyi University(LYDX2019BS055).
文摘Unsaturated fatty acids are widely distributed in natural edible resources,and have various uses and biological activities.However,no relevant review on unsaturated fat acids from natural edible resources has been found.Therefore,this paper reviewed unsaturated fatty acids in natural edible resources,including the classification and resources of unsaturated fatty acids,biosynthetic pathway,biological activities and application.It was found that unsaturated fatty acids have good therapeutic value in preventing oxidative stress,inflammation,cardiovascular and cerebrovascular diseases,cancer and osteoporosis.This paper will provide reference for the study of unsaturated fatty acids in natural edible resources.
