Black pepper (Piper nigrum L.) essential oil counteracts dexamethasone-induced hepatic injury via modulating PGC-1α/ PPAR-α pathway in rats

Mahmoud, Mona F.; Mahdi, Ismail; Ali, Noura; Dib, Hanna; El-Shazly, Assem M.; Mostafa, Islam; Abdelfattah, Mohamed A.O.; Hasan, Rehab A.; Sobeh, Mansour

doi:10.1016/j.arabjc.2024.105690

Cited by 1 publication

(2 citation statements)

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“…The increased abundance of l-arabinose and xylobiose indicated hemicellulose decomposition. As shown in Figure 5B, polygalacturonase was capable of recognizing and cleaving the α- (1)(2)(3)(4) glycosidic bonds between the polygalacturonic acid units within the pectin molecule, thereby degrading the main structure of pectin. Particularly, the changes in pectin metabolic products, including the rise in galacturonic acid and monosaccharides like glucose and xylose, further attest to the extent of pectin degradation [32].…”

Section: Metabolite Changes During the Degradation Of Plant Cell Wallsmentioning

confidence: 99%

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Insights into the Correlation between Microbial Community Succession and Pericarp Degradation during Pepper (Piper nigrum L.) Peeling Process via Retting

Fu,

Chen,

Wang

et al. 2024

Foods

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White pepper, used both as a seasoning in people’s daily diets and as a medicinal herb, is typically produced by removing the pericarp of green pepper through the retting process. However, the mechanism of the retting process for peeling remains unclear. Therefore, this study aimed to investigate the changes in physicochemical factors, microbial community succession effects, and metabolites of the pepper pericarp during the pepper peeling process. The findings indicated that pre-treatment involving physical friction before the retting process effectively reduced the production time of white pepper. During the retting process, the pectinase activity increased, leading to a decrease in the pectin content in the pepper pericarp. There was a significant correlation observed between the changes in pH, pectin content, and peeling rate and the Shannon diversity index of bacteria and fungi. Prevotella, Lactococcus, and Candida were the dominant microbial genera during the retting. The functional predictions suggested that the monosaccharides degraded from the pepper pericarp could have been utilized by microbes through sugar metabolism pathways. Metabolomic analysis showed that the metabolic pathways of carbohydrates and amino acids were the main pathways altered during the pepper peeling process. The verification experiment demonstrated that the degradation of pectin into galacturonic acid by polygalacturonase was identified as the key enzyme in shortening the pepper peeling time. The structure of the pepper pericarp collapsed after losing the support of pectin, as revealed by scanning electron microscopy. These results suggest that the decomposition of the pepper pericarp was driven by key microbiota. The succession of microbial communities was influenced by the metabolites of the pepper pericarp during retting. These findings provide new insights into the retting process and serve as an important reference for the industrial production of white pepper.

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Section: Metabolite Changes During the Degradation Of Plant Cell Wallsmentioning

confidence: 99%

“…Pepper products, including green pepper, black pepper, and white pepper [ 1 ], are well-known for their distinct uses and qualities. White pepper is not only used in cooking but also for medicinal purposes [ 2 ]. Its mild, spicy taste makes it a popular choice for enhancing the flavor of dishes [ 3 ].…”

Section: Introductionmentioning

confidence: 99%