UHPLC-QTOF-MS analysis of bioactive constituents from two Romanian Goji (Lycium barbarum L.) berries cultivars and their antioxidant, enzyme inhibitory, and real-time cytotoxicological evaluation

Mocan, Andrei; Moldovan, Cadmiel; Zengin, Gökhan; Bender, Onur; Locatelli, Marcello; Simirgiotis, Mario J.; Atalay, Arzu; Vodnar, Dan Cristian; Rohn, Sascha; Crișan, Gianina

doi:10.1016/j.fct.2018.01.054

Cited by 89 publications

(54 citation statements)

References 58 publications

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“…The TPC of 5906 ± 1262 mg GAE/kg in Macedonian Goji berry was not significantly different from 6220 mg GAE/kg in Lycium chinense M. (p > 0.05). TPC in Goji of Macedonian origin was lower than in selected Goji cultivars in Romania (11600-15700 mg GAE/kg) [12], higher than in Goji cultivars in Switzerland (710-2940 mg GAE/kg) [11] and Italian Goji (7600 mg GAE/kg) [49]. The differences could be attributed to ecophysiological conditions, altitude and soil composition.…”

Section: Antioxidant Capacity Polyphenol and Carotenoid Profilesmentioning

confidence: 74%

“…Due to its special nutritional composition (free sugars, carotenoids, polyphenols, flavonoides, vitamins, fatty acids, minerals, proteins, etc.) with health benefits such as immunity enhancement, antioxidant, anti-aging and anti-tumor effects, Goji berry has been proposed as functional food and included in the category of "superfoods" [4,[7][8][9][10][11][12][13][14][15][16][17]. Other major aspects of the medicinal quality of Goji fruit are heart disease risk reduction, hypoglycaemic, hypolipidemic and neuroprotective effects, prevention of some eye diseases and male fertility facilitation [18][19][20].…”

Section: Introductionmentioning

confidence: 99%

“…In Asia Goji is cultivated mostly in China, Taiwan and Japan, while in Europe most frequently in Southeastern countries. There is growing interest in Goji cultivation in Greece [10,15], Italy [8,13,16], Romania [12] and Bulgaria [28]. In recent years, Goji cultivation expanded to other European countries, such as Switzerland [11], Spain [4] and Poland [9].…”

Section: Introductionmentioning

confidence: 99%

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Characterization of Lycium barbarum L. berry cultivated in North Macedonia: A chemometric approach

Covaci

Șenilă

Leopold

et al. 2020

JBR

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BACKGROUND: Lycium barbarum L. has received considerable attention due to nutritional value of berries and its cultivation in Europe has attracted growing interest. OBJECTIVE: The aim of the study was characterization of Lycium barbarum L. berry cultivated in North Macedonia in terms of nutritional and functional properties and comparison with Lycium chinense M. variety. METHODS: Minerals, total proteins, sugars, antioxidant activity, fatty acids, carotenoids and polyphenols were determined and lipid indices were evaluated. Principal Component Analysis was used to describe variability of composition, while heat map to recognize the parameters significantly different for varieties. RESULTS: Lycium barbarum L. cultivated in North Macedonia represents a rich source of K, Cu, Mn, P, Zn, Mg, Fe and antioxidant compounds. Polyunsaturated fatty acids (mainly linolenic acid) were dominant in oil resulting in very low atherogenic and thrombogenic indices. A variability of 35.1% was ascribed to minerals, carbohydrates and proteins, 22.3% to ω-6 fatty acids and lipid indices of oil, 19.4% to nutrients with antioxidant activity and 13.4% to ω-3 fatty acids (n-3 and n-3/n-6 ratio). CONCLUSIONS: Chemometric analysis highlighted significant differences in terms of inorganic nutrients, antioxidant capacity, proteins, sugar profile and lipid indices in Lycium barbarum L. compared to Lycium chinense M.

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Section: Antioxidant Capacity Polyphenol and Carotenoid Profilesmentioning

confidence: 74%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Characterization of Lycium barbarum L. berry cultivated in North Macedonia: A chemometric approach

Covaci

Șenilă

Leopold

et al. 2020

JBR

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“…The botanical kingdom offers endless opportunities to isolate new functional substances, such as those originating from various berries, like the Goji berry [1,2]. These substances may consist of polyunsaturated fatty acids, flavanols (anthocyanins, proanthocyanidins and quercetin) and ellagic acid, which exhibit antioxidant, antimicrobial, anti-inflammatory and anti-mutagenic properties [1,[3][4][5][6].…”

Section: Introductionmentioning

confidence: 99%

The Effect of Encapsulated Powder of Goji Berry (Lycium barbarum) on Growth and Survival of Probiotic Bacteria

et al. 2019

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The aim of the present work was to investigate the potential prebiotic action of Goji berry powder on selected probiotic bacteria grown in a nutritive synthetic substrate and in simulated gastric and intestinal juices. Different probiotic strains of Bifidobacterium and Lactobacillus were grown in these substrates with or without the addition of encapsulated goji berry extracts of different polysaccharide and polyphenol contents. The results proved that the addition of the extracts promoted the proliferation of probiotic strains and, in particular, increased the number of bacterial colonies of Bifidobacterium animalis subsp. lactis (Bb12), Bifidobacterium longum (Bb46), and Lactobacillus casei by 2, 0.26, and 1.34 (log cfu/mL), respectively. Furthermore, the prebiotic effect seems to be correlated to Goji berry polysaccharides and/or polyphenols, higher contents of which (under the tested concentrations) could increase the stress tolerance of B. lactis and B. longum in a simulated gastrointestinal environment. According to the findings of the present research, it can be suggested that the Goji berry encapsulated extracts could be used as prebiotic additives in food or nutraceuticals, in order to stimulate growth or protect the viability of probiotic strains of Bifidobacterium and Lactobacillus.Microorganisms 2020, 8, 57 2 of 14 lung disorders, and anticancer activity [10][11][12], thanks to which, L. barbarum fruit has recently gained increasing popularity in Europe and North America [12].Recently Goji berries have been also positively evaluated for their prebiotic potential in foods like yogurt [13], since their polysaccharides may be selectively utilized by some probiotic bacteria [14], although a potential prebiotic effect may be also linked to other molecules like polyphenols, which may stimulate the growth of probiotic bacteria in the gut, or inhibit the growth of antagonistic bacteria in the complex intestinal microbiota [15].Gut colonization by beneficial probiotic bacteria is recognized as an essential parameter for intestinal health, and human health in general. It occurs in early life, as Bifidobacterium and Lactobacillus species attach to the gastrointestinal tract, which is necessary for establishing the gut mucosal barrier, maturation and modulation of the immune system, preventing infections by enteric pathogens and improving gastrointestinal function, digestion, and metabolism [16][17][18][19][20]. Nowadays, the presence (or supplementation) of certain probiotic bacteria, prebiotics or symbiotics (mixed preparations of probiotics and prebiotics) in the gastrointestinal tract is linked to prevention or reduced risk of ulcer, gastroenteritis, inflammation, colon cancer and metabolic syndrome (the latter involving hypolipidemic, hypocholesterolemic and potential hypoglycemic activity) as well as preterm birth and neonatal gastrointestinal disorder [21][22][23][24][25][26][27][28][29]. However, gut microbiota are not stable throughout life, and significant changes can occur naturally throughout the life...

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“…The analytical methods used are as diverse as the authentication issues that may be encountered and employ various types of equipment and techniques [22]. PCR is used in many research fields-biological, clinical, forensic, and diagnostic-and has revolutionized research in life sciences [23][24][25][26][27][28][29].…”

Section: Introductionmentioning

confidence: 99%

Detection of the Species of Origin for Pork, Chicken and Beef in Meat Food Products by Real-Time PCR

Chiş

Vodnar

2019

Safety

Self Cite

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Processed food products of animal origin raise questions related to industrial safety and human health protection. This paper aimed to optimize and validate a real-time, sensitive, and accurate PCR method for the detection and quantification of meat species in selected processed meat products: chicken sausages, beef bologna, and pork bologna. A common detection limit of 8 DNA copies was established for each sample, corresponding to 0.1% for beef and pork and 0.2% for chicken. For the limit of quantification, dilutions of 20 copies of DNA for the bovine and pig species and 50 copies of DNA for the chicken species were performed. Specificity and selectivity tests in six replicates each showed no extraneous meat species, in line with the label. Repeatability was assessed in six replicates, both quantitatively and qualitatively, by the same analyst, on the same day, and with the same equipment. The results showed that beef bologna contained 84.49% beef meat, pork bologna 92.8% pork meat, and chicken sausages 95.14% chicken meat. The reproducibility results obtained by two analysts, on different days, for each sample were very similar. The real-time PCR technique can be used as a tool in internal and public safety control to improve industrial safety and human health protection.

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UHPLC-QTOF-MS analysis of bioactive constituents from two Romanian Goji (Lycium barbarum L.) berries cultivars and their antioxidant, enzyme inhibitory, and real-time cytotoxicological evaluation

Cited by 89 publications

References 58 publications

Characterization of Lycium barbarum L. berry cultivated in North Macedonia: A chemometric approach

Characterization of Lycium barbarum L. berry cultivated in North Macedonia: A chemometric approach

The Effect of Encapsulated Powder of Goji Berry (Lycium barbarum) on Growth and Survival of Probiotic Bacteria

Detection of the Species of Origin for Pork, Chicken and Beef in Meat Food Products by Real-Time PCR

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