Analysis of polyphenolic metabolites from <i>Artemisia gmelinii</i> Weber ex Stechm. and regional comparison in Korea

Park, Mi Hyeon; Kim, Doo-Young; Jang, Hyun‐Jae; Jo, Yang Hee; Jeong, Jin Tae; Lee, Dong Hoon; Baek, Nam‐In; Ryu, Hyung Won; Oh, Sei‐Ryang

doi:10.3839/jabc.2019.059

Cited by 6 publications

(2 citation statements)

References 29 publications

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“…Several studies have reported that fermentation increases the anti-aging activity of products [34,35]. Jang, Kim et al [34] reported greater values for fermented Trapa japonica fruit than for protein extracted from fresh fruit.…”

Section: Anti-aging Inhibitory Activitiesmentioning

confidence: 99%

Anti-aging skin and antioxidant assays of protein hydrolysates obtained from salted shrimp fermented with Salinivibrio cibaria BAO-01

Anh

Yang

2020

JABC

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This study focused on the preparation and characterization of anti-wrinkle peptides from the salted and fermented shrimp (Acetes japonicus) inoculated with Salinivibrio cibaria BAO-01 (SFSC). The results showed the proximate composition of SFSC to be 9.23% water, 75.32% protein, 0.23% fat, and 13.3 mg/g ash. Interestingly, the S. cibaria fermentation significantly increased the amount of methionine, leucine, and arginine. The in vitro antioxidant activity was assayed by the diphenylpicrylhydrazyl method and its IC 50 value was found to be 43.02±2.84 µg/mL. It was observed to inhibit the activity of elastase, tyrosinase, collagenase, and hyaluronidase. The IC 50 values of SFSC were 182.75±12.38 µg/mL for anti-elastase activity, 186.78±7.95 µg/mL for anti-tyrosinase activity, 444.4±34.81 µg/mL for anti-collagenase activity, and 1447.95±28.92 µg/mL for anti-hyaluronidase activity. These results suggest that salted and fermented shrimp has strong potential for the development of nutricosmetic products.

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Section: Anti-aging Inhibitory Activitiesmentioning

confidence: 99%

Anti-aging skin and antioxidant assays of protein hydrolysates obtained from salted shrimp fermented with Salinivibrio cibaria BAO-01

Anh

Yang

2020

JABC

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“…The tentative identification of peak 2 was pseudolaroside A. The second-order spectrum of peak 3 had a characteristic fragment ion at m/z 163[hydroxycinnamic acid-H] − [ 20 ]. Peak 3 was confirmed tentatively as melilotoside.…”

Section: Resultsmentioning

confidence: 99%

A Comparison of Bioactive Metabolites, Antinutrients, and Bioactivities of African Pumpkin Leaves (Momordica balsamina L.) Cooked by Different Culinary Techniques

et al. 2022

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Prior to consumption, African pumpkin leaves (Momordica balsamina L.) are generally cooked. In this study, the effects of common household cooking methods (boiling, steaming, microwaving, stir-frying) on bioactive metabolites, carotenoids, antioxidant activity, antinutrients and inhibitory effects on α-glucosidase and α-amylase activities were examined. A set of 14 bioactive metabolites were identified in raw and cooked African leaves using UPLC-QTOF/MS. The results showed that the four different types of household cooking methods had different effects on the bioactive metabolomics profile of African pumpkin leaves. In comparison to raw leaves and leaves cooked in other methods, the concentrations of six phenolic compounds, rutin, cryptochlorogenic acid (4-caffeoylquinic acid), pseudolaroside A, isorhamnetin 3-O-robinoside, quercetin 3-galactoside, and trans-4-feruloylquinic acid, were highest in stir-fried leaves. Of all household cooking methods tested, stir-frying increased the content of lutein, β-carotene, and zeaxanthin by 60.00%, 146.15%, and 123.51%, respectively. Moreover, stir-frying African pumpkin leaves increased the antioxidant activity (DPPH and ABTS) and the inhibition of α-glucosidase and α-amylase. Compared to all four methods of household cooking, stir-frying reduced the antinutritive compounds compared to raw leaves. This work provides useful information to the consumers on the selection of suitable cooking methods for African pumpkin leaves.

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Comparisons of phenolic compounds and antioxidant activities during different growth stages in Artemisia gmelinii Weber ex Stechm with UPLC-QTOF/MS based on a metabolomics approach

Oh,

Kim,

Lee

et al. 2023

Industrial Crops and Products

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Analysis of polyphenolic metabolites from Artemisia gmelinii Weber ex Stechm. and regional comparison in Korea

Cited by 6 publications

References 29 publications

Anti-aging skin and antioxidant assays of protein hydrolysates obtained from salted shrimp fermented with Salinivibrio cibaria BAO-01

Anti-aging skin and antioxidant assays of protein hydrolysates obtained from salted shrimp fermented with Salinivibrio cibaria BAO-01

A Comparison of Bioactive Metabolites, Antinutrients, and Bioactivities of African Pumpkin Leaves (Momordica balsamina L.) Cooked by Different Culinary Techniques

Comparisons of phenolic compounds and antioxidant activities during different growth stages in Artemisia gmelinii Weber ex Stechm with UPLC-QTOF/MS based on a metabolomics approach

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