Analysis and determination of phytosterols and triterpenes in different inbred lines of Djulis (Chenopodium formosanum Koidz.) hull: A potential source of novel bioactive ingredients

Huang, Chin-Yuan; Chu, Yung-Lin; Sridhar, Kandi; Tsai, Pi‐Jen

doi:10.1016/j.foodchem.2019.06.015

“…In recent years, many researchers have been attracted to djulis due to its attractive color, functional and nutritional compositions, and bioactive compounds [3]. Furthermore, focus on the products of djulis has significantly increased to further develop enriched functional foods [4].…”

Section: Introductionmentioning

confidence: 99%

Production and Physicochemical Properties of Starch Isolated from Djulis (Chenopodium formosanum)

Lu¹,

Chan

²

,

Tseng

³

et al. 2019

Foods

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Djulis (Chenopodium formosanum Koidz.) is an annual fast-growing underutilized pseudo cereal with a high percentage of starch content. In this study, djulis starch was extracted from the flour of dried grains by three different isolation procedures: (1) hydrochloric acid (HCl) isolation procedure (HP); (2) deionized water isolation procedure (WP); and (3) sodium hydroxide (NaOH) isolation procedure (NP), followed by investigation of the physicochemical properties of the isolated djulis starch. The amylose content of HP, WP, and NP was 22.14%, 24.15%, and 22.43%, respectively. For scanning electron microscopy (SEM) morphological observation, djulis starch presented a polygonal shape with granule sizes of 0.56–1.96, 0.74–3.02, and 0.62–2.48 μm, respectively. Djulis starch showed the classification of typical A-type x-ray patterns, and the relative degree of crystallinity for HP, WP, and NP was 33.15%, 36.17%, and 37.42%, respectively. Differential scanning calorimetry (DSC) analysis was used to determine the transition temperatures, transition range, and enthalpies of the gelatinization of starches. HP and WP isolated starch exhibited the highest ΔH 9.24 and 8.51 J/g, respectively, whereas NP starch showed the lowest ΔH of 6.95 J/g. The pasting temperatures of HP, WP, and NP isolated starch, which were analyzed by using a Rapid Visco Analyzer (RVA), were 71.70 °C, 72.80 °C, and 69.53 °C, respectively. The dependence of swelling power for the three isolated starches on temperature was tested at 10 °C with intervals between 60 °C and 90 °C. In short, the NP isolation procedure with a stable reaction is compelling from a technological point of view.

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“…Furthermore, the maximum amount of total flavones and total phenol extract from red djulis was obtained from unhulled red djulis at 50°C for 30 minutes. A previous study revealed that the djulis hull contains numerous antioxidant compounds and could be used to develop functional foods [16,24]. Therefore, we decided to obtain extracts from unhulled red djulis at 50°C for 30 minutes for further experiments.…”

Section: Optimal Extraction Condition Of Red Djulis Extractsmentioning

confidence: 99%

Anti Cutaneous Aging Effect of Red Djulis (<em>Chenopodium formosanum</em>) Extract on Gene Expression of Human Dermal Fibroblast

Lin¹,

Chan²,

Chung³

et al. 2019

Preprint

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Red djulis (Chenopodium formosanum) is a native cereal plant in Taiwan; it contains abundant polyphenols, betalian and dietary fiber. The appearance of red djulis is bright red. Therefore, it is also called the “ruby of cereals”. The antioxidative activity of red djulis extract is well-understood. However, the antiaging function still remains unclear. This study examined the potential of red djulis extract for enhancing collagen secretion and preventing cutaneous aging using red djulis extracts. The red djulis extracts are comprised of an abundant active component that can effectively enhance the ability of collagen secretion of dermal fibroblasts, prevent the glycation of collagen and resist the damage of ultraviolet light exposure. After fibroblast treatment with red djulis extracts, TGM1, KRT1, KRT10 and SOD2 genes were up-regulated significantly by 2.3, 4.3, 4.4 and 27.3 times, respectively, compared to those of the control group. Additionally, it can increase COL1A2 gene expression by 43% and decrease MMP9 gene expression 33%. Therefore, it was demonstrated that red djulis extracts affect gene expressions related to the skin barrier, antioxidation and collagen. Moreover, we found positive effects on skin barrier integrity, endogenous antioxidant activity and skin collagen-preservation. The preparation of the red djulis extracts is environmental friendly and can promote the economic value of Chenopodium formosanum; thus, the proposed extract is suitable for applications in the development of food products, especially beverages, skin care and cosmetic products.

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“…Furthermore, the maximum amount of total flavones and total phenol extract from red djulis was obtained from unhulled red djulis at 50°C for 30 minutes. A previous study revealed that the djulis hull contains numerous antioxidant compounds and could be used to develop functional foods [16,24]. Therefore, we decided to obtain extracts from unhulled red djulis at 50°C for 30 minutes for further experiments.…”

Section: Wound Healing Assaymentioning

confidence: 99%

“…Specifically, treatment with red djulis extracts under UVB light exposure can induce an accumulation of betacyanins and flavonoids in the immortal keratinocyte cell line (HaCat) for protection against UV-induced damage [14]. In addition, red djulis extracts have been reported to have antioxidant and moisturizing effects, and can stimulate the proliferation of fibroblasts and keratinocytes in the course of wound healing and regeneration [14,16].…”

Section: Introductionmentioning

confidence: 99%

Anti Cutaneous Aging Effect of Red Djulis (<em>Chenopodium formosanum</em>) Extract on Gene Expression of Human Dermal Fibroblast

Lin¹,

Lin²,

Chan³

et al. 2019

Preprint

View full text Add to dashboard Cite

Red djulis (Chenopodium formosanum) is a native cereal plant in Taiwan; it contains abundant polyphenols, betalian and dietary fiber. The appearance of red djulis is bright red. Therefore, it is also called the “ruby of cereals”. The antioxidative activity of red djulis extract is well-understood. However, the antiaging function still remains unclear. This study examined the potential of red djulis extract for enhancing collagen secretion and preventing cutaneous aging using red djulis extracts. The red djulis extracts are comprised of an abundant active component that can effectively enhance the ability of collagen secretion of dermal fibroblasts, prevent the glycation of collagen and resist the damage of ultraviolet light exposure. After fibroblast treatment with red djulis extracts, TGM1, KRT1, KRT10 and SOD2 genes were up-regulated significantly by 2.3, 4.3, 4.4 and 27.3 times, respectively, compared to those of the control group. Additionally, it can increase COL1A2 gene expression by 43% and decrease MMP9 gene expression 33%. Therefore, it was demonstrated that red djulis extracts affect gene expressions related to the skin barrier, antioxidation and collagen. Moreover, we found positive effects on skin barrier integrity, endogenous antioxidant activity and skin collagen-preservation. The preparation of the red djulis extracts is environmental friendly and can promote the economic value of Chenopodium formosanum; thus, the proposed extract is suitable for applications in the development of food products, especially beverages, skin care and cosmetic products.

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Analysis and determination of phytosterols and triterpenes in different inbred lines of Djulis (Chenopodium formosanum Koidz.) hull: A potential source of novel bioactive ingredients

Cited by 32 publications

References 22 publications

Production and Physicochemical Properties of Starch Isolated from Djulis (Chenopodium formosanum)

Production and Physicochemical Properties of Starch Isolated from Djulis (Chenopodium formosanum)

Anti Cutaneous Aging Effect of Red Djulis (<em>Chenopodium formosanum</em>) Extract on Gene Expression of Human Dermal Fibroblast

Anti Cutaneous Aging Effect of Red Djulis (<em>Chenopodium formosanum</em>) Extract on Gene Expression of Human Dermal Fibroblast

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