The possible presence of natural β-d-glucosidase inhibitors in jujube leaf extract

Jo, Youngje; Lim, Seokwon; Chang, Pahn–Shick; Choi, Young Jin

doi:10.1016/j.foodchem.2015.08.007

Cited by 9 publications

(6 citation statements)

References 22 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…At pH 3.0-6.0, the yield of CK shows a downward trend. At pH 4.0, F2 had the highest relative yield, similar to Jo's report (Jo et al, 2016), and β-D-glucosidase usually exerts its highest catalytic function under acidic conditions. Based on the present experiment, the nal product can be selectively obtained by adjusting the pH of the reaction.…”

Section: In Uence Of Ph On Biotransformation To Produce Cksupporting

confidence: 82%

Simultaneous transformation of ginsenoside Rb1 into rare ginsenoside F2 and Compound K by the extracellular enzyme from Aspergillus Niger Wu-16

Yang

Cao

et al. 2023

Bioresource Technology Reports

View full text Add to dashboard Cite

Section: In Uence Of Ph On Biotransformation To Produce Cksupporting

confidence: 82%

Simultaneous transformation of ginsenoside Rb1 into rare ginsenoside F2 and Compound K by the extracellular enzyme from Aspergillus Niger Wu-16

Yang

Cao

et al. 2023

Bioresource Technology Reports

View full text Add to dashboard Cite

“…β‐ d ‐Glucosidase activity was assayed using the method described by Jo, Lim, Chang, and Choi () with some modifications. A 0.4 ml of samples reacted with 0.4 ml of p‐nitrophenyl β‐d‐glucopyranoside (10 mmol/ml) in a water bath (40°C, 30 min).…”

Section: Methodsmentioning

confidence: 99%

Improving the taste of Ougan ( Citrus reticulate cv. Suavissima ) juice by slight fermentation with lactic acid bacteria

Guo

Cao²,

2019

J Food Process Preserv

View full text Add to dashboard Cite

Lactic acid fermentation was applied to Ougan juice (OGJ) for the first time. This study was conducted to improve the taste of OGJ by slight lactic acid fermentation. OGJ was separately fermented at 37°C using Lactobacillus plantarum and Lactobacillus paracasei. Results showed that lactic acid bacteria strains can utilize malic acid as a carbon source, without the consumption of sugar. The observed sugar:acid ratio was highest in the L. plantarum group (3.9) that fermented for 6 hr, and in the L. paracasei group (4.5) that fermented for 12 hr, which resulted in improved sensory acceptance (taste, acidity, aroma, color) of OGJ. Moreover, compared with unfermented OGJ, there were no significant changes (p > 0.05) in total phenolics, total flavonoids, and ascorbic acid (Vc) content in the fermented Ougan juice (FOGJ). Slight lactic acid fermentation also improved the antioxidant activity of OGJ. In particular, neohesperidin and poncirin significantly decreased in L. plantarum group (p < 0.05), while neohesperidin significantly increased in the L. paracasei group (p < 0.05). Overall, slight fermentation with lactic acid bacteria can be used to improve the taste of OGJ, enhancing its quality to a certain extent. Practical applications This study made full use of the metabolic characteristics of lactic acid bacteria and developed a taste balanced fermented Ougan juice, which were an extension of fruits and vegetables deep processing technology and an exploration of new ideas for the research of fermented fruits and vegetables.

show abstract

“…e aqueous ethanol extract of the jujube leaf is used as an energetic constituent for hepatosis and wound healing in animal trials (Hovanet et al, 2016;Bai et al, 2017). Jujube-leaf green tea extracts can inhibit human hepatocellular carcinoma cells by activating AMP-activated protein kinase (AMPK) (Huang et al, 2009;Liu et al, 2017); additionally, an unidenti ed β-D-glucosidase inhibitor has been found in jujube leaf extract (Jo et al, 2016).…”

Section: Traditional Medicinal Uses and Potential Health Benefits Of mentioning

confidence: 99%

Chinese jujube (Ziziphus jujuba Mill.) – a promising fruit from Traditional Chinese Medicine

2020

View full text Add to dashboard Cite

Głożyna pospolita, jujuba pospolita lub chiński daktyl (Zizyphus jujuba Mill.; Rhamnaceae), to popularna w wielu częściach świata roślina uprawna. Jej owocem jest jadalny, owalny pestkowiec, który ma szerokie zastosowanie w kuchni i tradycyjnej medycynie. Jujuba jest uprawiana w regionach o klimacie umiarkowanym, podczas gdy podobna do niej głożyna omszona (Z. mauritiana Lam.) jest uprawiana w gorących i suchych regionach Indii. Największym producentem owoców jujuby na świecie są Chiny, choć w ostatnim czasie zauważalny jest wzrost zainteresowania produkcją tego owocu w innych częściach świata. Owoc jujuby zawiera 23 rodzaje aminokwasów, których nie ma w większości innych owoców. Zawiera również witaminę C, ryboflawinę i tiaminę. Główne składniki owoców jujuby są używane w połączeniu z innymi roślinami i owocami leczniczymi w tradycyjnej medycynie chińskiej. Liść jujuby, który jest głównym produktem ubocznym, był również używany w celach leczniczych od tysięcy lat. Jujuba ma wiele ważnych właściwości farmakologicznych i można ją uznać za cenne źródło nutraceutyków. Jest rośliną o dużym potencjale leczniczym w leczeniu chorób cywilizacyjnych, takich jak nowotwory, a także ważnym źródłem składników odżywczych, łatwo dostępnych w biednych regionach świata.

show abstract

The possible presence of natural β-d-glucosidase inhibitors in jujube leaf extract

Cited by 9 publications

References 22 publications

Simultaneous transformation of ginsenoside Rb1 into rare ginsenoside F2 and Compound K by the extracellular enzyme from Aspergillus Niger Wu-16

Simultaneous transformation of ginsenoside Rb1 into rare ginsenoside F2 and Compound K by the extracellular enzyme from Aspergillus Niger Wu-16

Improving the taste of Ougan ( Citrus reticulate cv. Suavissima ) juice by slight fermentation with lactic acid bacteria

Chinese jujube (Ziziphus jujuba Mill.) – a promising fruit from Traditional Chinese Medicine

Contact Info

Product

Resources

About