Complex Tannins Isolated from Jelly Fig Achenes Affect Pectin Gelation through Non-Specific Inhibitory Effect on Pectin Methylesterase

Wang, Shang-Ta; Feng, You-Jiang; Lai, Ying‐Jang; Su, Nan‐Wei

doi:10.3390/molecules24081601

Cited by 7 publications

(4 citation statements)

References 30 publications

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“…Moreover, L. rhamnosus (ATCC 53013) could release several types of esterases, which hydrolyze ester bonds between phenolic acids and cell wall substances, leading to the release of phenolics (Shahidi & Yeo, 2016). In addition to this, the organic acids produced by Lactobacillus can induce a pH decrease (Figure 2), which may lead to the acid hydrolysis of phenolics or flavonoids (Wang et al., 2019).…”

Section: Resultsmentioning

confidence: 99%

The influence of probiotic fermentation on the active compounds and bioactivities of walnut flowers

Wang

Kan

et al. 2021

Journal of Food Biochemistry

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In this study, the walnut flowers were fermented using five different probiotics, including two Lactobacillus plantarum, one Lactobacillus bulgaricus, one Lactobacillus casei, and one Lactobacillus rhamnosus. The chemical compositions, antioxidant capacities, and α-glucosidase inhibitory abilities of walnut flowers during fermentation processes were evaluated. The results showed that all the active compounds and bioactivities of the walnut flowers were significantly decreased after 7 days of fermentation, whereas a short-term fermentation (1-3 days) enhanced their bioactivities.Compared to the unfermented sample, L. plantarum (ATCC 8014) and L. rhamnosus (ATCC 53013) increased the ABTS (1.22 and 1.30 times higher) and DPPH radical scavenging activities (up to 1.23 and 1.04 times), respectively. L. plantarum (SWFU D16), L. plantarum (ATCC 8014), and L. rhamnosus (ATCC 53013) improved the ferric reducing antioxidant power which was 110.98%, 133.16%, and 104.76% of the unfermented sample. All five probiotics promoted the α-glucosidase inhibitory ability of walnut flowers (maximum 2.18-fold increase). Three phenolic acids and five flavonoids in the fermentation broth were identified by HPLC, where catechin, epicatechin, and catechin gallate were the dominant components. HPLC results demonstrated that these compounds were degraded and transformed in varying degrees under the effects of probiotics. Taken together, a short-term probiotic fermentation could change the active compounds of the walnut flowers and improve their bioactivities. L. plantarum (ATCC 8014) and L. rhamnosus (ATCC 334) are suggested as suitable strains in producing the fermented walnut flowers. The research findings could further support the development and utilization of walnut flowers as a fermented functional food. Practical applicationsWalnut flowers have been used as fermented food in southwestern China, but their active components and functional activities during fermentation processes are still unclear. This study found that different probiotic fermentation exerted a strong and varied influence on the chemical composition and biological activities of the walnut flowers. A short-term fermentation has significantly improved their antioxidant capacities and α-glucosidase inhibitory abilities, whereas the longer period of fermentation, caused a significant loss of both their active compounds and bioactivities. These

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Section: Resultsmentioning

confidence: 99%

The influence of probiotic fermentation on the active compounds and bioactivities of walnut flowers

Wang

Kan

et al. 2021

Journal of Food Biochemistry

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“…The FT-IR spectra of CMA and Cr/ST as well as CMA-Cr/ST are shown in Figure a. Cr/ST demonstrates absorption bands at 617 cm –1 that are assigned to the characteristic absorption peak of Cr . Cr/ST demonstrates absorption bands at 1031 cm –1 that are assigned to the C–N stretch.…”

Section: Results and Discussionmentioning

confidence: 99%

“…Cr/ST demonstrates absorption bands at 617 cm −1 that are assigned to the characteristic absorption peak of Cr. 32 the hydrophobic interactions between the polyphenol and hydrophobic side chains of CMA.…”

Section: Resultsmentioning

confidence: 99%

Construction of Unsaturated Collagen Microsphere System Based on Hydrogen/Coordination Bond and Application

Luo

Ren

2022

ACS Appl. Bio Mater.

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In this paper, unsaturated collagen microspheres (CMA-Cr/ST) were constructed from vinyl collagen (CMA, which is from leather solid waste) and chromium/synthetic tannins (Cr/ST) through hydrogen and coordination bonds and grafted on polyamide nonwoven fiber by thiol-ene click chemistry to improve the moisture absorption and permeability of nonwoven. The results showed that when the quality ratio of CMA to Cr/ST was 1:1, the magnetic stirring time was 20 min with 250 rpm at room temperature, the surface and particle size distribution of the obtained microspheres were smooth and relatively uniform, and the average particle size was 2–3 μm. When the concentrations of the microspheres and the initiators were 6 and 0.006 wt %, the irradiation time was 4 h and the grafting rate of CMA-Cr/ST on the surface of polyamide fibers would reach 31.3%. The moisture absorption and permeability of the obtained microsphere-modified polyamide nonwoven fiber (CMA-Cr/ST-S-PA) were increased. It was found that the collagen microspheres were firmly modified on the polyamide fibers by moisture and heat resistance, wash resistance, and solvent resistance studies.

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“…For the purification of punicalagin, a chromatographic column packed with Diaion® HP-20 was chosen, due to its hydrophobic character and the large contact surface, ideal for purification of high molecular weight organic compounds (Sa et al, 2018;Wang et al, 2019;Santos et al, 2021). The Aq.F.…”

Section: Liquid-liquid Fractionation and Purification Of Punicalaginmentioning

confidence: 99%

Atividade antimicrobiana do extrato, frações e punicalagina da casca do fruto de Punica granatum frente a isolados clínicos de vacas com mastite

Campos

Silva

Garcia

et al. 2021

RSD

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O objetivo deste estudo foi avaliar a atividade antimicrobiana do extrato, frações e punicalagina purificada da casca do fruto da romã, das variedades granada e wonderful, frente a Staphylococcus Coagulase Positivo (SCP) e Staphylococcus Coagulase Negativa (SCN), isoladas de vacas com mastite. As cascas dos frutos de romã foram secas em estufa, moídas e o extrato etanólico foi preparado por maceração e percolação. As frações foram obtidas por fracionamento líquido-líquido, e a purificação da punicalagina realizada em coluna cromatográfica preenchida com Diaion® HP-20. CLAE e RMN (1H e 13C -Acetona-d6) foram utilizados para identificação, quantificação e elucidação estrutural da punicalagina e a CIM (CLSI-M7A10) foi determinada para 23 isolados clínicos. O teor de punicalagina foi maior no extrato e frações da variedade granada, chegando a 81,5% na amostra de punicalagina purificada, que apresentou boa atividade antimicrobiana frente aos isolados clínicos, com ênfase para S. aureus e S. schleiferi schleiferi, onde a CIM foi de 31,75 μg/mL. Desta forma. a punicalagina foi definida como importante metabólito para o potencial antimicrobiano dos frutos de P. granatum contudo, o sinergismo dos metabolitos das frações acetato de etila e fração aquosa da variedade granada, teve considerável importância para a boa atividade antimicrobiana dessas frações, frente a 100% dos SCP e SCN. Assim, os resultados obtidos confirmam a atividade antimicrobiana dos metabólitos presentes na casca da romã, podendo fundamentar novas pesquisas de formulações farmacêuticas baseadas em P. granatum, como alternativa para o tratamento, prevenção e controle da mastite.

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Complex Tannins Isolated from Jelly Fig Achenes Affect Pectin Gelation through Non-Specific Inhibitory Effect on Pectin Methylesterase

Cited by 7 publications

References 30 publications

The influence of probiotic fermentation on the active compounds and bioactivities of walnut flowers

The influence of probiotic fermentation on the active compounds and bioactivities of walnut flowers

Construction of Unsaturated Collagen Microsphere System Based on Hydrogen/Coordination Bond and Application

Atividade antimicrobiana do extrato, frações e punicalagina da casca do fruto de Punica granatum frente a isolados clínicos de vacas com mastite

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