The black chokeberry is rich in polyphenols,including flavonoids with anthocyanins,flavanols and lavonols as the main components and a variety of phenolic acids represented by chlorogenic acid.Because of these polyphe...The black chokeberry is rich in polyphenols,including flavonoids with anthocyanins,flavanols and lavonols as the main components and a variety of phenolic acids represented by chlorogenic acid.Because of these polyphenols,black chokeberry has the effect of preventing and adjuvant therapy diseases.This study summarized the current research results on the types and contents of functional components in black chokeberry,and analyzed their digestion,absorption and metabolism in human body.On this basis,the disease control functions that have been proved effective in clinical research were reviewed and analyzed.These studies showed that black chokeberry have good prevention and adjuvant therapy effects on hyperlipidemia,hypertension,diabetes and inflammation.Because there are different functional components in black chokeberry,its prevention and treatment of the same disease can come from multiple pathways,which provides a more reliable effectiveness for the disease control of different populations.展开更多
Abundant polyphenols make chokeberry have beneficial antioxidant and antiproliferative activity. In order to explore the contribution of different polyphenols in chokeberry to these activities, this study was conducte...Abundant polyphenols make chokeberry have beneficial antioxidant and antiproliferative activity. In order to explore the contribution of different polyphenols in chokeberry to these activities, this study was conducted to determine polyphenol composition from 7 chokeberry varieties produced in China. Totally, 11 kinds of main polyphenol monomers were identified and quantified by UPLC-Q-TOF-MS and UPLC-PDA. HepG2 cells were used to evaluate their cellular antioxidant and antiproliferative activities. Partial least squares method was utilized to analyze multivariate correlations between proportion of different composition and monomers in total polyphenols with these activities. The results showed that the highest proportion in chokeberry polyphenols was proanthocyanidins. In comparing the bioactivities of 7 varieties of chokeberry, ‘Viking' and purple chokeberry had the strongest antioxidant activity, while 'Fukangyuan 1#' had the strongest antiproliferative activity. In terms of the contribution sources of these bioactivities, the total antioxidant activity of chokeberry mainly depended on the contribution of free polyphenols. As the main source of cellular antioxidant activity, anthocyanins and neochlorogenic acid can provide more contribution. The antiproliferative activity mainly depended on the proportion of free polyphenols and proanthocyanidins in total polyphenols. The results may provide some new possibilities for the comprehensive utilization of polyphenols from chokeberry.展开更多
The by-products of Mediterranean agriculture that remain after the production of fruit wines,juices and extracts represent a large source of raw materials rich in phenolic compounds.As a contribution to the current st...The by-products of Mediterranean agriculture that remain after the production of fruit wines,juices and extracts represent a large source of raw materials rich in phenolic compounds.As a contribution to the current state of knowledge,this study investigated the biological activity and phenolic composition of extracts obtained from blackberry,chokeberry and juniper by-products,as well as the interactions of the extracts in mixtures.The total phenolic content of the samples ranged from 44.42 to 250.28 mg gallic acid equivalents(GAE)/g dry extract,with the extracts from blackberry leaves and juniper needles being the highest.The highest concentration of phenolics detected by high performance liquid chromatography(HPLC)was also found in blackberry leaves(41.30 mg/g dry extract),with rutin dominating.The antioxidant activity of the samples,as measured by ferric reducing antioxidant power(FRAP),oxygen radical absorbance capacity(ORAC)and 2,2-diphenyl-1-picrylhy-drazyl(DPPH)scavenging activity,ranged from 3.4 to 26.8 mM Trolox equivalents(TE),15.8-58.4 mM TE and 80.1%-91.8%,respectively.Among the extract mixtures,the highest synergistic interaction was observed between blackberry leaves and juniper by-products extracts at 1:2 and 2:1 ratios.The antimicrobial activity of the extracts was tested against Gram-positive and Gram-negative foodborne pathogens and spoilage bacteria,with the lowest minimal inhibitory concentration(MIC)and minimal bactericidal concentration(MBC)values against Staphylococcus aureus,Listeria innocua,Bacillus cereus,Campylobacter jejuni,Pseudomonas spp.and She-wanella spp.On the other hand,the antimicrobial activity of blackberry leaf extract in combination with selected phenolic compounds(vanillic acid,catechin,rutin and apigenin)showed no synergy against the tested micro-organisms.Overall,the results suggest that the tested by-products extracts could be utilized for the production of natural antioxidants and antimicrobials for further use in the food industry.展开更多
基金supported by National Science Foundation of China (31972090)。
文摘The black chokeberry is rich in polyphenols,including flavonoids with anthocyanins,flavanols and lavonols as the main components and a variety of phenolic acids represented by chlorogenic acid.Because of these polyphenols,black chokeberry has the effect of preventing and adjuvant therapy diseases.This study summarized the current research results on the types and contents of functional components in black chokeberry,and analyzed their digestion,absorption and metabolism in human body.On this basis,the disease control functions that have been proved effective in clinical research were reviewed and analyzed.These studies showed that black chokeberry have good prevention and adjuvant therapy effects on hyperlipidemia,hypertension,diabetes and inflammation.Because there are different functional components in black chokeberry,its prevention and treatment of the same disease can come from multiple pathways,which provides a more reliable effectiveness for the disease control of different populations.
基金supported by the National Natural Science Foundation of China (31671863)Young and Middle-aged Technological Innovation Talent Support Program of Shenyang Science and Technology Bureau (RC170247)Innovative Talent Support Program for Institution of Higher Learning of Liaoning Province (LR2017038)。
文摘Abundant polyphenols make chokeberry have beneficial antioxidant and antiproliferative activity. In order to explore the contribution of different polyphenols in chokeberry to these activities, this study was conducted to determine polyphenol composition from 7 chokeberry varieties produced in China. Totally, 11 kinds of main polyphenol monomers were identified and quantified by UPLC-Q-TOF-MS and UPLC-PDA. HepG2 cells were used to evaluate their cellular antioxidant and antiproliferative activities. Partial least squares method was utilized to analyze multivariate correlations between proportion of different composition and monomers in total polyphenols with these activities. The results showed that the highest proportion in chokeberry polyphenols was proanthocyanidins. In comparing the bioactivities of 7 varieties of chokeberry, ‘Viking' and purple chokeberry had the strongest antioxidant activity, while 'Fukangyuan 1#' had the strongest antiproliferative activity. In terms of the contribution sources of these bioactivities, the total antioxidant activity of chokeberry mainly depended on the contribution of free polyphenols. As the main source of cellular antioxidant activity, anthocyanins and neochlorogenic acid can provide more contribution. The antiproliferative activity mainly depended on the proportion of free polyphenols and proanthocyanidins in total polyphenols. The results may provide some new possibilities for the comprehensive utilization of polyphenols from chokeberry.
基金supported by the PRIMA Program under the Bio-ProMedFood(Project ID 1467)projectsupported by the European Union.The authors are also thankful for the scientific-research equipment financed by the EU grant“Functional integration of the University of Split,PMFST,PFST and KTFST through the development of the scientific and research infrastructure”(KK.01.1.February 1,0018).
文摘The by-products of Mediterranean agriculture that remain after the production of fruit wines,juices and extracts represent a large source of raw materials rich in phenolic compounds.As a contribution to the current state of knowledge,this study investigated the biological activity and phenolic composition of extracts obtained from blackberry,chokeberry and juniper by-products,as well as the interactions of the extracts in mixtures.The total phenolic content of the samples ranged from 44.42 to 250.28 mg gallic acid equivalents(GAE)/g dry extract,with the extracts from blackberry leaves and juniper needles being the highest.The highest concentration of phenolics detected by high performance liquid chromatography(HPLC)was also found in blackberry leaves(41.30 mg/g dry extract),with rutin dominating.The antioxidant activity of the samples,as measured by ferric reducing antioxidant power(FRAP),oxygen radical absorbance capacity(ORAC)and 2,2-diphenyl-1-picrylhy-drazyl(DPPH)scavenging activity,ranged from 3.4 to 26.8 mM Trolox equivalents(TE),15.8-58.4 mM TE and 80.1%-91.8%,respectively.Among the extract mixtures,the highest synergistic interaction was observed between blackberry leaves and juniper by-products extracts at 1:2 and 2:1 ratios.The antimicrobial activity of the extracts was tested against Gram-positive and Gram-negative foodborne pathogens and spoilage bacteria,with the lowest minimal inhibitory concentration(MIC)and minimal bactericidal concentration(MBC)values against Staphylococcus aureus,Listeria innocua,Bacillus cereus,Campylobacter jejuni,Pseudomonas spp.and She-wanella spp.On the other hand,the antimicrobial activity of blackberry leaf extract in combination with selected phenolic compounds(vanillic acid,catechin,rutin and apigenin)showed no synergy against the tested micro-organisms.Overall,the results suggest that the tested by-products extracts could be utilized for the production of natural antioxidants and antimicrobials for further use in the food industry.
