Chemical constituents and bioactivities of Rosa roxburghii: a systematic review

Wang, Jianmei; WANG, Guopan; WANG, Xianting; Lin, Qiyuan; Xu, Chong; SHE, Xiangqian; He, Yuqi; Tan, Daopeng

doi:10.1590/fst.72722

Cited by 13 publications

(5 citation statements)

References 41 publications

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“…In the range of 1500–1650 cm −1 , the stretching vibration and the bending vibration peak correspond to the C=O of protein (amide I) and N–H of protein (amide II), respectively (Lei et al, 2010). These results are consistent with previous reports and also suggest that the main components of both R. roxburghii Tratt powders are carbohydrates (Wang et al, 2022; Wang, Zhang, et al, 2018). Absorption peaks in 1020.15 and 1025.94 cm −1 may indicate the presence of pyran‐type and furan‐type glucoside bonds (Wang et al, 2014).…”

Section: Resultssupporting

confidence: 93%

Microencapsulation of Rosa roxburghiiTratt with characterization of the powder and nutritional potential

Tang,

Gao,

Yousaf

et al. 2024

J Food Process Engineering

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The aim of this study was to investigate the freeze‐drying process of Rosa roxburghii Tratt powder and evaluate the bioactive compound and physicochemical properties of the powder produced under optimal conditions. The external properties of the three different encapsulating agents were compared. Based on this, we selected the appropriate enzyme and encapsulating agent and performed response surface process optimization. The thermodynamic analysis, particle size, ATR‐FTIR spectra, X‐ray diffraction, antioxidant properties, and inhibitory activity against pancreatic lipase of R. roxburghii Tratt powders were characterized using super‐fine grinding powder as a control. The results showed that vacuum freeze‐dried powder exhibited 78.05% ± 6.24% scavenging rate of DPPH at 0.5 mg/mL and the inhibition rate of pancreatic lipase at 10 mg/mL was 74.53% ± 0.87%, and possessed significant antioxidant and hypolipidemic activities in vitro. This study provides a reference to the application of R. roxburghii Tratt powder in food and agriculture.Practical applicationsAs Rosa roxburghii Tratt juice is not easy to preserve and components with high nutritional value are easily lost during storage or transport, drying the fresh fruit is often used to extend shelf life and develop new products. Through the comparison and application of the encapsulating agents and enzymes, we successfully screened the suitable encapsulating agent and enzyme for the microencapsulation of R. roxburghii Tratt. After process optimization, powder characterization, antioxidant, and pancreatic lipase inhibition analyses, it was demonstrated that the R. roxburghii Tratt powder has a microencapsulation effect, a certain degree of crystallinity, exhibits excellent nutritional potential, and is stable to heat. This study provides a reference to the application of R. roxburghii Tratt powder in food and agriculture.

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Section: Resultssupporting

confidence: 93%

Microencapsulation of Rosa roxburghiiTratt with characterization of the powder and nutritional potential

Tang,

Gao,

Yousaf

et al. 2024

J Food Process Engineering

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“…RRT is rich in many active substances such as vitamin C, polysaccharides, flavonoids, polyphenols, organic acids, etc. [ 3 , 4 , 5 ]. Modern medical research has shown that RRT has a variety of biological effects, such as immune function regulation, sedation, delaying aging, and anti-tumor effects.…”

Section: Introductionmentioning

confidence: 99%

Protective Mechanism of Rosa roxburghii Tratt Fermentation Broth against Ultraviolet-A-Induced Photoaging of Human Embryonic Skin Fibroblasts

Yuan,

Fu,

et al. 2024

Antioxidants

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This study takes the fruit of Rosa roxburghii Tratt (RRT) as a fermentation substrate and carries out a quantitative visual analysis of the domestic and foreign literature on screenings of five different lactic acid bacteria to obtain a fermentation broth. Systemic anti-photoaging effects are analyzed at the biochemical, cellular, and molecular biological levels. DPPH and ABTS free radical scavenging activities are used to verify the antioxidant capacity of the RRT fruit fermentation broth in vitro. Human embryonic skin fibroblasts (HESs) are used to establish a UVA damage model, and the antioxidant capacity of the RRT fruit fermentation broth is verified in terms of intracellular reactive oxygen species (ROS) and antioxidant enzyme activity. RT-qPCR and ELISA are used to detect the expression of TGF-β/Smad, MMPs, and the MAPK/AP-1 and Nrf2/Keap-1 signaling pathways in order to explore the anti-oxidation and anti-photoaging effects of the RRT fruit fermentation broth by regulating different signaling pathways. The results show that an RRT fruit fermentation broth can effectively protect cells from oxidative stress caused by UVA and has significant anti-photoaging effects, with the co-cultured Lactobacillus Yogurt Starter LYS-20297 having the highest overall effect.

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“…Scientists have discovered numerous nutritional and medicinal elements in the fruit, including phenolics, polysaccharides, triterpenoids, superoxide dismutase, proteins, vitamins, ascorbic acid, amino acids, fatty acids, and other organic acids. These components have been proven to possess antioxidant, antiatherogenic, hypoglycemic, anti-aging, and antitumor properties [6,7]. In recent years, Chestnut rose fruit has been extensively used and harnessed in the food business to produce various types of Chestnut rose juices or beverages, owing to its potential nutritional and functional characteristics [7].…”

Section: Introductionmentioning

confidence: 99%

“…These components have been proven to possess antioxidant, antiatherogenic, hypoglycemic, anti-aging, and antitumor properties [6,7]. In recent years, Chestnut rose fruit has been extensively used and harnessed in the food business to produce various types of Chestnut rose juices or beverages, owing to its potential nutritional and functional characteristics [7]. However, processed Chestnut rose juice or beverages are especially susceptible to fraudulent activities due to the market's large size, the great pro tability of these items, and the challenges associated with identifying species in processed Chestnut rose products [8].…”

Section: Introductionmentioning

confidence: 99%

Comparative evaluation of various DNA extraction methods and analysis of DNA degradation levels in commercially marketed Chestnut Rose Juices and Beverages

Ren,

Ma,

et al. 2024

Preprint

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Background Food safety is a significant global study subject that is strongly intertwined with human life and well-being. The utilization of DNA-based methods for species identification is a valuable instrument in the field of food inspection and regulation. It is particularly significant for traceability purposes, as it enables the monitoring of a specific item at every level of the food chain regulation. However, obtaining amplifiable genomic DNA in this process is a significant obstacle in gene studies. To date, there is a lack of literature on DNA extraction from processed juice or beverages, and no data exist on simultaneous comparisons of various extraction processes. This study aimed to optimize, assess, and compare four distinct DNA extraction methods for isolating DNA from highly processed Chestnut rose juices or beverages. Furthermore, we also conducted a comparison and analysis of the extent of DNA degradation in Chestnut rose juice or beverage by utilizing the amplicon size. Methods The quantity and quality of the extracted DNA were assessed using NanoDrop One spectrophotometer, gel electrophoresis, and real-time PCR assays. An assessment was conducted on the processing time, labor intensity, and cost associated with each approach. The degree of DNA degradation in Chestnut rose juice or beverage was also assessed using TaqMan real-time PCR methods. Results It was demonstrated that the DNA was extracted using a non-commercial modified CTAB-based approach, resulting in a high concentration. However, the spectrophotometric results and real-time PCR analysis indicated poor DNA quality. The combination approach showed the greatest performance among the extraction methods, while being comparatively time-consuming and costly in contrast to the other methods. Additionally, the analytical findings of DNA degradation suggested that the integrity of sample DNA could be influenced by the intricacy of processing methods used by various manufacturers. Conclusions To achieve precise DNA quantification, selecting suitable extraction strategies for the given matrix is necessary. The combination approach was identified as the most effective DNA extraction technique and is suggested for extracting DNA from Chestnut Rose Juices and Beverages. This comparative assessment can be particularly valuable for extracting and identifying processed Juices and Beverages in a diverse range of food compositions.

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Chemical constituents and bioactivities of Rosa roxburghii: a systematic review

Cited by 13 publications

References 41 publications

Microencapsulation of Rosa roxburghiiTratt with characterization of the powder and nutritional potential

Microencapsulation of Rosa roxburghiiTratt with characterization of the powder and nutritional potential

Protective Mechanism of Rosa roxburghii Tratt Fermentation Broth against Ultraviolet-A-Induced Photoaging of Human Embryonic Skin Fibroblasts

Comparative evaluation of various DNA extraction methods and analysis of DNA degradation levels in commercially marketed Chestnut Rose Juices and Beverages

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