<i>Fructus mori</i> L. polysaccharide-iron chelates formed by self-embedding with iron(<scp>iii</scp>) as the core exhibit good antioxidant activity

Zhang, Jiaqi; Chen, Chun; Fu, Xiong

doi:10.1039/c9fo00540d

Cited by 58 publications

(42 citation statements)

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“…The α‐glucosidase inhibitory assay was applied to evaluate the hypoglycemic potential of passion fruit juices (Chen et al., 2017; Zhang, Chen, & Fu, 2019). Fifty microliter of samples or acarbose were mixed with 50 μl α‐glucosidase, incubated at room temperature for 10 min and added to 50 μl of 5 mM pNPG in 96‐well plate.…”

Section: Methodsmentioning

confidence: 99%

“…α‐glucosidase inhibitors (AGIs) were first‐line drugs to treat DM. Fruits and vegetables were the best source of AGIs with low side effects and high efficiency (Chen et al., 2019; Dou et al., 2019b; Wang, Huang, et al, 2019; Zhang, Chen, & Fu, 2019). Passion fruit, belonging to Passifloraceae genus, was a tropical fruit originated from Brazil, and widely distributed in Mexico, China, Japan, and so on (Sunitha & Devaki, 2009).…”

Section: Introductionmentioning

confidence: 99%

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Study on the bioaccessibility of phenolic compounds and bioactivities of passion fruit juices from different regions in vitro digestion

Xie

Chen

2020

J Food Process Preserv

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This study aimed to compare the functional compounds, physicochemical properties of passion fruit juices from Guangdong, Fujian, Yunnan and Guangxi Province of China, and investigate the change of phenolic compounds and bioactivities after in vitro digestion. All passion fruit juices had citric acid as the main organic acid, and neochlorogenic acid was the richest phenolic compounds except YNP. GXY and GDY showed the highest ascorbic acid content (8.76 mg/100 ml), and β‐carotene were found in YNP and GXP. After in vitro digestion, the TPC and TFC of all passion fruit juices were increased, while neochlorogenic acid and cyanidin‐3‐O‐glucoside were decreased. Accordingly, the bioactivity of all passion fruit juices showed different variation. The YNY and GXY showed enhanced antioxidant activity. The YNY showed the highest DPPH scavenging ability of 1354.86 μmol TE/L FJ, and GXY with the highest ORAC value of 14.31 μmol TE/L FJ. All passion fruit juices showed enhanced α‐glucosidase inhibitory effect. And, the GXP showed the strongest inhibitory effect with 83.11% as the existence of vitexin which was 3.7‐fold than that of acarbose. Molecular docking displayed that vitexin bond with active sites of α‐glucosidase resulting in the inhibition on catalytic action. The results showed that the passion fruit juices exhibited more beneficial effect on human health after consumption. Practical applications This study compared the physicochemical properties of passion fruit juices, and evaluate the change of bioactivity and bioactive compound in vitro digestion. Passion fruits were often used to produce concentrated juice, beverage, frozen pulp, and preserved fruit in industry. The data about physicochemical properties and bioactive compounds of passion fruit juice could provide guidance for the screen of passion fruits in industry, and it also could make a reference for the improvement of quality standards in passion fruit juice. GXY had high sweetness and low acidity, which also showed high total phenolics and flavonoids content, as well as excellent antioxidant activity after in vitro digestion. GXY could be regarded as raw material to develop new beverages with good tasty and nutrition values. GXP had strong α‐glucosidase inhibitory after in vitro digestion, and it could be used to invent healthy beverages suited for people with high blood sugar.

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Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Study on the bioaccessibility of phenolic compounds and bioactivities of passion fruit juices from different regions in vitro digestion

Xie

Chen

2020

J Food Process Preserv

Self Cite

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“…Dehydrated ethanol was then added to the supernatant to make a final concentration of 80% (v/v) and kept at 4°C for 24 hr. The precipitates were deproteinized by Sevag reagent (Chen et al, ) and decolored using AB‐8 macroporous resin (Zhang, Chen, & Fu, ). The sample solution was precipitated by adding ethanol to a final concentration of 80% (v/v) at 4°C for 24 hr.…”

Section: Methodsmentioning

confidence: 99%

The effect of geographic variation on chemical composition, antioxidant and hypoglycemic activities of Morus alba L. polysaccharides

Khan

Chen

2019

J Food Process Preserv

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Morus alba L. is an edible fruit with multiple medical function. To reveal the geographic variation pattern of polysaccharide content in the mulberry fruits and its antioxidant and hypoglycemic activities, the fruit samples were collected and analyzed from seven geographic locations throughout the distribution areas in China. The polysaccharide content in the mulberry fruits ranged from 4.13 ± 0.04% to 1.07 ± 0.07%. All the polysaccharides derived from mulberry fruit showed certain antioxidant and hypoglycemic activities with a significant variation. Significant differences were observed among polysaccharide content, antioxidant activity, and sunshine hours, but no clear geographical or polysaccharide content variation patterns were observed for hypoglycemic activity. Pearson correlation analysis indicated that the annual average sunshine hours was significantly correlated to the polysaccharide content and antioxidant activity. According to the polysaccharide contents and bioactivities, certain natural populations of M. alba L. such as Xinjiang, Hunan, and Anhui were recommended for food and medical use in future. Practical applications Morus alba L. belonging to the family Moraceae, is cultivated across an extensive range of geographical, climatic, and soil conditions. Polysaccharides from mulberry fruit have been proved to have the function of enhancing immunity, antiaging, anti‐inflammatory, antioxidant, hypolipidemic, and hypoglycemic effects with no toxic record in clinic. It has been reported that the phytochemicals accumulation in plants is greatly affected by genetic, climatic, and harvesting factors during the growing period. We revealed the geographic variation pattern of polysaccharide content in the mulberry fruits and its antioxidant activity. Based on the polysaccharide contents and bioactivities, certain natural populations of M. alba L. such as Xinjiang, Hunan, and Anhui were recommended for food and medical use in future. The information obtained by this study could be useful for the selection of natural populations with adequate polysaccharide content, as well as high food and medical use for M. alba L.

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“…These findings indicate that RTFP-iron (III) complex may exhibit a Fe-polysaccharide conjugation, suggesting that the iron compounds have been successfully synthesized in the presence of RTFP (Zhang, Chen, et al, 2019).…”

Section: Morphological and Elementary Assessmentsmentioning

confidence: 74%

Antioxidant and digestion properties of polysaccharides from Rosa roxburghii Tratt fruit and polysacchride‐iron (III) complex

Wang

Zhang

et al. 2021

J. Food Process. Preserv.

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Iron is an essential trace mineral in our human body. According to the World Health Organization report, approximately 2 billion people are iron deficient, with 1 billion suffering from iron deficiency anemia (Vos et al., 2016). Currently, ferrous salts (e.g., ferrous gluconate, ferrous fumarate, and ferrous sulfate) are widely consumed as oral iron supplementation (Wang et al., 2019). Previous clinical studies have shown that long-term use of ferrous sulfate supplement can cause gastrointestinal side effects such as abdominal pain, constipation, nausea, and vomiting (Dong et al., 2017;Wang et al., 2015). Thus, it is necessary to develop a new, side-effect-free iron supplement. Among the chelating materials for conveying iron, polysaccharide derivatives possess the benefits of high aqueous solubility and less adverse effects on organisms (Wang et al., 2019). Previous works have demonstrated that polysaccharide-iron (III) complexes display higher bioavailability, better solubility, and more reductive capacity compared to conventional iron supplement (Cheng et al., 2019;Wang et al., 2007). Therefore, water-soluble active polysaccharide may be a promising material for chelating iron ions.

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Fructus mori L. polysaccharide-iron chelates formed by self-embedding with iron(iii) as the core exhibit good antioxidant activity

Abstract: Mulberry fruit polysaccharide (MFP) was obtained from Morus alba L. by a hot water extraction method, and mulberry polysaccharide fractions named MFP1, MFP2 and MFP3 were isolated by DEAE cellulose-52 column chromatography.

Cited by 58 publications

References 40 publications

Study on the bioaccessibility of phenolic compounds and bioactivities of passion fruit juices from different regions in vitro digestion

Study on the bioaccessibility of phenolic compounds and bioactivities of passion fruit juices from different regions in vitro digestion

The effect of geographic variation on chemical composition, antioxidant and hypoglycemic activities of Morus alba L. polysaccharides

Antioxidant and digestion properties of polysaccharides from Rosa roxburghii Tratt fruit and polysacchride‐iron (III) complex

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