The study presents a novel purification method tailored for a range of linusorbs with comparable polarity, leveraging flash chromatography, a rapid and convenient technique, for large-scale purification of linusorbs. A two-step approach employing silica-phenylhexyl strategy was first used for linusorb (LO, also known as cyclolinopeptide) preparation, yielding fractions of cyclolinopeptide A, E, O with purity exceeding 90 % for each 850 mg linusorbs load. Additionally, other eight fractions containing various LOs exhibited average purities ranging from 60 % to 83 %.
View Article and Find Full Text PDFThis study examines the chemical composition and antioxidant properties of iron walnut oil (IWO) from different Chinese regions, using ultra-high-performance liquid chromatography-quadrupole time-of-flight mass spectrometry for the analysis of phenolic compounds. Regional variations were identified in fatty acid profiles, with elevated α-linolenic acid levels observed in samples from cooler climates (e.g.
View Article and Find Full Text PDFBeef tallow, prized for its unique aroma, is subjected to essential refining procedures to generate high-quality tallow by eliminating impurities and preserving the flavor profile. An innovative refining technique for beef tallow was introduced in this study, with a focus on flavor preservation through the utilization of enzymatic degumming, alkali deacidification, and adsorbent bleaching technologies. These methods led to reductions in phospholipid levels (< 45 mg/kg), free fatty acids (93.
View Article and Find Full Text PDFTrans-fatty acids (TFAs) in conventional shortenings are associated with health concerns. Here, we explore approaches to produce a healthier alternative using oil (TSO) and soybean oil (SO). Through optimized enzymatic interesterification (EIE), a 6:4 TSO to SO ratio was used, with a reaction temperature of 60 °C, enzyme dosage of 2%, and 240 min duration.
View Article and Find Full Text PDFHot-pressed flaxseed oil is favored in Northwest China as cooking oil due to its flavor and oxidative stability. The mechanism of enhancing oxidation stability of hot-pressed flaxseed oil by neoformed Maillard reaction products (MRPs) remains mysterious. Maillard model reaction between phosphatidylethanolamine (PE) and reducing sugar of flaxseed, glucose (Glu)/fructose (Fru)/xylose (Xyl), was conducted to investigate the antioxidant characteristics of products.
View Article and Find Full Text PDFFlaxseed meal, rich in water-soluble gums, improves the texture of gluten-free (GF) products. Bioactive antioxidant peptides from flaxseed, known as linusorbs (LOs) or cyclolinopeptides, may provide health benefits. However, the stability of flaxseed-derived LOs during dough preparation, baking, and storage remains unclear.
View Article and Find Full Text PDFRoasted flaxseed is a viable food for augmenting ω-3 fatty acid intake; however, their sticky mouthfeel limits broader acceptance. The relationship between flaxseed components and sensory properties remains underexplored. This study compares sensory attributes of several flaxseed cultivars and investigates the correlation between changes in composition and sensory characteristics.
View Article and Find Full Text PDFObesity, often driven by high-fat diets (HFD), is a major global health issue, necessitating effective preventive measures. Tetragonia tetragonoides, a plant with known medicinal properties, has not been extensively studied for its effects on HFD-induced obesity and related genetic changes in mice. This study explores the impact of Tetragonia tetragonoides extract (TTE; 300 mg/kg) on obesity-related traits in C57BL/6J male mice, with a focus on transcriptomic changes in the liver and white adipose tissue (WAT).
View Article and Find Full Text PDFThe fruit of Thunb. (HD) is renowned for its medicinal properties and is rich in bioactive compounds, traditionally used in East Asian medicine as a natural antidote for alcohol intoxication. A randomized, double-blind, crossover, placebo (PLA)-controlled clinical trial was conducted to compare the effects of beverages containing 0.
View Article and Find Full Text PDFAlcohol consumption is associated with both short- and long-term adverse effects, including hangover symptoms. The objective of this study was to examine the potential benefits of traditional beverages containing a combination of extract (HD) with either extract (HDPB) or glutathione yeast extract (HDGB) in abbreviating alcohol intoxication and mitigating hangover symptoms. A total of 25 participants between the ages of 19 and 40 who had previously experienced a hangover were evaluated in a randomized, double-blind, crossover, placebo (PLA)-controlled clinical trial.
View Article and Find Full Text PDFGinsenosides, active compounds derived from Panax ginseng, exhibit promising potential in enhancing physical performance. This study investigates the impact of UG0712 (UG), a novel ginsenoside compound, on endurance capacity, body weight, organ weights, blood parameters, and specific transcriptomic changes in liver and muscle tissues using a C57BL/6N mouse model. The mice received UGs orally at three doses: UG50 (50 mg/kg), UG100 (100 mg/kg), and UG200 (200 mg/kg) for a specified duration.
View Article and Find Full Text PDFVegetables and fruits, high in starch and sugars, are promising substrates for bioethanol production, but can also yield valuable nootropic compounds, such as α-glycerylphosphorylcholine (α-GPC). This compound is a known cognitive enhancer that works by increasing the release of acetylcholine, a neurotransmitter essential for learning and memory. In this study, select root and tuber crops, as well as fruits, were subjected to fermentation to observe the co-production of ethanol and α-GPC.
View Article and Find Full Text PDFRemoval of polar impurities, such as phospholipids, free fatty acids (FFA), and peroxides, can be challenging during the refining of crude canola oil. Current conventional refining methods are energy-intensive (e.g.
View Article and Find Full Text PDFThis research examines the total polyphenol and flavonoid content and antioxidant activity of natural ingredients such as balloon flower root extract (BFE), Japanese apricot extract (JAE) and grape extract (GE). In addition, their effect on beef jerky quality characteristics was investigated when the extracts were used as alternatives to potassium sorbate (PS) and vitamin E (VE). BFE had higher ( < 0.
View Article and Find Full Text PDFHuman intestinal microbiota plays a crucial role in converting secoisolariciresinol diglucoside, a lignan found in flaxseed, to enterodiol, which has a range of health benefits: antioxidative, antitumor, and estrogenic/anti-estrogenic effects. Given the high secoisolariciresinol diglucoside content in flaxseed cake, this study investigated the potential of co-fermenting flaxseed cake with fermented soybean product to isolate bacterial strains that effectively convert secoisolariciresinol diglucoside to enterodiol in a controlled environment (in vitro). The co-fermentation process with stinky tofu microbiota significantly altered the lignan, generating 12 intermediate lignan metabolites as identified by targeted metabolomics.
View Article and Find Full Text PDFThe anti-inflammatory effects of supernatants produced from sprouted barley inoculated with KCTC3104 (Lp), KCTC3530 (Lm), KCTC3767 (Lc), or a mixture of these lactic acid bacteria were investigated using RAW264.7 macrophages. BLp and BLc, the lyophilized supernatants of fermented sprouted barley inoculated with Lp and Lc, respectively, effectively reduced the nitric oxide (NO) levels hypersecreted by lipopolysaccharide (LPS)-stimulated RAW264.
View Article and Find Full Text PDFCompr Rev Food Sci Food Saf
May 2024
Filamentous fungal mycoproteins have gained increasing attention as sustainable alternatives to animal and plant-based proteins. This comprehensive review summarizes the nutritional characteristics, toxicological aspects, and health-promoting effects of mycoproteins, focusing on those derived from filamentous fungi, notably Fusarium venenatum. Mycoproteins are characterized by their high protein content, and they have a superior essential amino acid profile compared to soybeans indicating excellent protein quality and benefits for human nutrition.
View Article and Find Full Text PDFLinusorbs (LO), cyclolinopeptides, are a group of cyclic hydrophobic peptides and considered a valuable by-product of flaxseed oil due to numerous health benefits. Currently applied acetone or methanol extraction could contaminate the feedstocks for further food-grade application. Using flaxseed cake as feedstock, this study established a practical method for preparing LO from pressed cake.
View Article and Find Full Text PDFLinusorbs (LOs), significantly influence oil quality and sensory properties of flaxseed oil. Trp-containing LOs exhibit distinct oxidative behavior when γ-tocopherol (γ-T) is present. Polar fractions of crude flaxseed oil were stripped via silica absorption, and reintroduced (LO and γ-T) separately into the oil matrix to investigate their interaction during storage.
View Article and Find Full Text PDFBackground: Flax lignan has attracted much attention because of its potential bioactivities. However, the bioavailability of secoisolariciresinol diglucoside (SDG), the main lignan in flaxseed, depends on the bioconversion by the colon bacteria. Lactic acid bacteria (LAB) with β-glucosidase activity has found wide application in preparing bioactive aglycone.
View Article and Find Full Text PDFFlaxseed is becoming increasingly popular as a superfood due to its many health benefits. While flaxseed is considered an oilseed, flaxseed meal (the by-product of flaxseed oil extraction) also contains many nutritional compounds not found in the oil. This study explored the use of a Canadian flaxseed ( L.
View Article and Find Full Text PDFThe demand for sustainable and functional plant-based products is on the rise. Plant proteins and polysaccharides often provide emulsification and stabilization properties to food and food ingredients. Recently, chickpea cooking water, also known as , has gained popularity as a substitute for egg whites in sauces, food foams, and baked goods due to its foaming and emulsifying capacities.
View Article and Find Full Text PDFCrit Rev Food Sci Nutr
November 2024
Vegetable oils and fatty acid esters (FAEs) are commonly used in various industrial and commercial applications. However, the presence of contaminants in these oils can severely affect their functionality and suitability. Conventional refining techniques for vegetable oils typically involve degumming, neutralization, bleaching and deodorization.
View Article and Find Full Text PDFWith the increasing accessibility of cannabis ( L., also known as marijuana and hemp), its products are being developed as extracts for both recreational and therapeutic use. This has led to increased scrutiny by regulatory bodies, who aim to understand and regulate the complex chemistry of these products to ensure their safety and efficacy.
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