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Foods
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Bioactive Compounds in Plant Foods: Extraction, Characterization and Functionality
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Bioactive Compounds in Plant Foods: Extraction, Characterization and Functionality

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Plant Foods".

Deadline for manuscript submissions: closed (20 June 2023) | Viewed by 19039

Special Issue Editor

Prof. Dr. Kuiwu Wang

E-Mail Website
Guest Editor
Department of Applied Chemistry, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
Interests: food chemistry; food composition; founctional foods; natural products

Special Issue Information

Dear Colleagues,

Bioactive compounds are present in small quantities in PFs (plant foods), mainly in fruits, vegetables and whole grains, and provide health benefits beyond the basic nutritional value. Due to an increasing demand for chemical diversity in screening programs, seeking therapeutic drugs from natural products, interest particularly in edible plants has grown throughout the world. However, the key challenges in the extraction, isolation and characterization of active ingredients in PFs need to be solved. In fact, the analysis of bioactive compounds present in plant extracts can be combined with the applications of common phytochemical screening assays, chromatographic and spectral techniques and multivariate statistical analysis. There is some technical improvement especially in metabolomics profiling that enables the tracking of functionality-induced changes in a complex metabolite extract. Moreover, it is very important to know the correct structure for PFs’ characterization. Thus, long-term investigations of the structure of bioactive compounds are needed to understand the high diversity in PFs. Now, we have significant evidence of the improvement in NMR and MS techniques, as well as in computer assistance. The structure and functionality of PFs should therefore be investigated comprehensively and dutifully.

This Special Issue of Foods will focus on the most recent applications of extraction, eharacterization, functionality and the analysis method of bioactive compounds in plant foods. High-quality research and reviews papers on new challenges are welcome.

Prof. Dr. Kuiwu Wang
Guest Editor

Manuscript Submission Information

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Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • plant food
  • bioactive ingredient
  • extraction
  • analysis method
  • structural characterization
  • functionality

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Published Papers (6 papers)

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Research

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14 pages, 3262 KiB  
Article
Dandelion (Taraxacum mongolicum) Extract Alleviated H2O2-Induced Oxidative Damage: The Underlying Mechanism Revealed by Metabolomics and Lipidomics
by Yannan Chen, Siyuan Fei, Xiaoting Yu and Mingqian Tan
Foods 2023, 12(17), 3314; https://doi.org/10.3390/foods12173314 - 3 Sep 2023
Cited by 3 | Viewed by 2135
Abstract
Dandelion has received wide attention in food and medicine fields due to its excellent antioxidant properties. Nonetheless, the underlying mechanism of this action has not yet been fully clarified, particularly at the metabolic level. Herein, the effects of dandelion extract (DE) on H [...] Read more.
Dandelion has received wide attention in food and medicine fields due to its excellent antioxidant properties. Nonetheless, the underlying mechanism of this action has not yet been fully clarified, particularly at the metabolic level. Herein, the effects of dandelion extract (DE) on H2O2-induced oxidative damage was investigated. The results indicate that the DE alleviated H2O2-induced cell damage (increased by 14.5% compared to H2O2 group), reduced the reactive oxygen species (ROS) level (decreased by 80.1% compared to H2O2 group), maintained the mitochondrial membrane potential (MMP) level, and increased antioxidant-related enzyme activities. Importantly, the metabolic response of PC12 cells indicates that H2O2 disturbed phospholipid metabolism and damaged cell membrane integrity. In addition, energy metabolism, the central nervous system, and the antioxidant-related metabolism pathway were perturbed. In contrast, DE rescued the H2O2-induced metabolic disorder and further alleviated oxidative damage. Collectively, these findings provide valuable stepping stones for a discussion of the mechanism and show the promise of DE as a suitable additive for functional food products. Full article
(This article belongs to the Special Issue Bioactive Compounds in Plant Foods: Extraction, Characterization and Functionality)
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18 pages, 2308 KiB  
Article
The Nutritional and Functional Properties of Protein Isolates from Defatted Chia Flour Using Different Extraction pH
by Etty Syarmila Ibrahim Khushairay, Ma’aruf Abd Ghani, Abdul Salam Babji and Salma Mohamad Yusop
Foods 2023, 12(16), 3046; https://doi.org/10.3390/foods12163046 - 14 Aug 2023
Cited by 12 | Viewed by 3058
Abstract
This study aims to determine the effects of various alkaline pHs on the nutritional and functional properties of protein isolated from defatted chia flour (DCF). The DCF isolated using alkali extraction method at pH 8.5, 10.0, and 12.0 were coded as CPI-8.5, CPI-10.0, [...] Read more.
This study aims to determine the effects of various alkaline pHs on the nutritional and functional properties of protein isolated from defatted chia flour (DCF). The DCF isolated using alkali extraction method at pH 8.5, 10.0, and 12.0 were coded as CPI-8.5, CPI-10.0, and CPI-12.0, respectively. The highest extraction yield and protein recovery yield was demonstrated by CPI-12.0 (19.10 and 59.63%, respectively), with a total protein content of 74.53%, and glutelin showed the highest portion (79.95%). The CPI-12.0 also demonstrated the most elevated essential (36.87%), hydrophobic (33.81%), and aromatic (15.54%) amino acid content among other samples. The DCF exhibited the highest water (23.90 gg−1) and oil (8.23 gg−1) absorption capacity, whereas the CPI-8.5 showed the highest protein solubility (72.31%) at pH 11. DCF demonstrated the highest emulsifying capacity at pH 11 (82.13%), but the highest stability was shown at pH 5 (82.05%). Furthermore, CPI-12.0 at pH 11 shows the highest foaming capacity (83.16%) and stability (83.10%). Despite that, the CPI-10.0 manifested the highest antioxidant capacity (DPPH: 42.48%; ABTS: 66.23%; FRAP: 0.19), as well as ACE-I (35.67%). Overall, the extraction pH had significant effects in producing chia protein isolates (CPI) with improved nutritional and functional qualities. Full article
(This article belongs to the Special Issue Bioactive Compounds in Plant Foods: Extraction, Characterization and Functionality)
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13 pages, 2802 KiB  
Article
A Novel Process for One-Step Separation and Cyclodextrin Inclusion of Ginsenoside Rg5 from Ginseng Stem–Leaf Saponins (GSLS): Preparation, Characterization, and Evaluation of Storage Stability and Bioactivity
by Jianbo Chen, Meijia Li, Xiaohui Huo, Zhiman Li, Di Qu, Jiyue Sha and Yinshi Sun
Foods 2023, 12(12), 2349; https://doi.org/10.3390/foods12122349 - 12 Jun 2023
Cited by 6 | Viewed by 1856
Abstract
Background: Ginsenoside Rg5 has been proven to possess numerous health benefits. However, Rg5 is difficult to prepare using the current methods, and the poor stability and solubility of Rg5 are intractable properties that limit its application. We try to establish and optimize a [...] Read more.
Background: Ginsenoside Rg5 has been proven to possess numerous health benefits. However, Rg5 is difficult to prepare using the current methods, and the poor stability and solubility of Rg5 are intractable properties that limit its application. We try to establish and optimize a new method for preparing Rg5. Methods: Different amino acids acted as catalysts, and reaction conditions were investigated to transform Rg5 in GSLS. Different CDs and reaction conditions were investigated for the preparation of CD-Rg5 based on yield and purity; ESI-MS, FT-IR, XRD and SEM analyses were used to prove the formation of the CD-Rg5 inclusion complex. Both the stability and bioactivity of β-CD-Rg5 were investigated. Results: The content of Rg5 reached 140.8 mg/g after transformation of GSLS using Asp as a catalyst. The yield of β-CD-Rg5 reached a maximum of 12% and a purity of 92.5%. The results showed that the β-CD-Rg5 inclusion complex can improve its stability of Rg5 against light and temperature. Antioxidant activity analyses against DPPH, ABTS+, and Fe2+ chelation showed enhanced antioxidant activity of the β-CD-Rg5 inclusion complex. Conclusions: A novel and effective strategy for the separation of Rg5 from ginseng stem–leaf saponins (GSLS) was developed to improve the stability, solubility, and bioactivity of Rg5. Full article
(This article belongs to the Special Issue Bioactive Compounds in Plant Foods: Extraction, Characterization and Functionality)
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17 pages, 2865 KiB  
Article
Chloroform Fraction of Prasiola japonica Ethanolic Extract Alleviates UPM 1648a-Induced Lung Injury by Suppressing NF-κB Signaling
by Sang Hee Park, Ji Hye Kim, Minkyung Song, Hwa Pyoung Lee, Ji Hye Yoon, Dong Seon Kim, Seok Gu Jang, Dong Sam Kim and Jae Youl Cho
Foods 2023, 12(1), 88; https://doi.org/10.3390/foods12010088 - 24 Dec 2022
Cited by 3 | Viewed by 3110
Abstract
Prasiola japonica is an edible alga, and the ethanol extract of P. japonica (Pj-EE) possesses various biological activities. Interestingly, in a recent study, we observed the potent anti-inflammatory activity of the chloroform fraction of Pj-EE (Pj-EE-CF). Thus, to extend the application of Pj-EE-CF, [...] Read more.
Prasiola japonica is an edible alga, and the ethanol extract of P. japonica (Pj-EE) possesses various biological activities. Interestingly, in a recent study, we observed the potent anti-inflammatory activity of the chloroform fraction of Pj-EE (Pj-EE-CF). Thus, to extend the application of Pj-EE-CF, we further studied its effects on lung injury. To establish an experimental model of lung injury, we nasally administered urban particulate matter UPM 1648a (50 mg/kg) to mice. In addition, BEAS-2B cells were treated with 300 μg/mL of UPM 1648a for in vitro analysis. Intranasal administration of UPM 1648a increased lung injury score, macrophage infiltration, and upregulation of the inflammatory enzyme inducible nitric oxide synthase (iNOS) in lung tissues. On the other hand, oral administration of Pj-EE-CF (25, 50, and 100 mg/kg) alleviated these pathological features as assessed by lung wet/dry ratio, lung injury score, bronchoalveolar lavage fluid (BALF) protein amount in the lung tissues up to 70%, 95%, and 99%, respectively. In addition, Pj-EE-CF down-regulated the release of inflammatory cytokines, interleukins (ILs), tumor necrosis factor (TNF)-α, and interferon (IFN)-γ elevated by UPM 1648a in the lung tissues and lung BALF up to 95%. According to Western blot and luciferase assay, Pj-EE-CF (100 mg/kg in vivo or 50 and 100 μg/mL in vitro) significantly reduced the nuclear factor-κB (NF-κB) signal activated by UPM 1648a. Finally, UPM 1648a increased cellular reactive oxygen species (ROS) levels in BEAS-2B cells, while Pj-EE-CF reduced them. These results suggest that Pj-EE-CF alleviates UPM 1648a-induced lung damage via anti-inflammatory and antioxidant activities and by suppressing NF-κB signaling. In conclusion, these observations imply that Pj-EE-CF could be a practical component of food supplements to mitigate air pollution-derived lung damage. Full article
(This article belongs to the Special Issue Bioactive Compounds in Plant Foods: Extraction, Characterization and Functionality)
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12 pages, 3262 KiB  
Article
Structure Characterization, Antioxidant and Immunomodulatory Activities of Polysaccharide from Pteridium aquilinum (L.) Kuhn
by Zhe-Han Zhao, Xian-Yan Ju, Kui-Wu Wang, Xin-Juan Chen, Hong-Xiang Sun and Ke-Jun Cheng
Foods 2022, 11(13), 1834; https://doi.org/10.3390/foods11131834 - 22 Jun 2022
Cited by 16 | Viewed by 2433
Abstract
Pteridium aquilinum (L.) Kuhn (Pteridaceae family) has been widely used as a food and medicine in China and Korea. Previous studies indicate that P. aquilinum contains a variety of bioactive chemical components such as flavonoids, phenols, terpenoids, saponins, polysaccharides, and so on. In [...] Read more.
Pteridium aquilinum (L.) Kuhn (Pteridaceae family) has been widely used as a food and medicine in China and Korea. Previous studies indicate that P. aquilinum contains a variety of bioactive chemical components such as flavonoids, phenols, terpenoids, saponins, polysaccharides, and so on. In the present study, a novel polysaccharide (named as PAP-3) with average molecular weight of 2.14 × 105 Da was obtained from P. aquilinum. The structure was studied through physicochemical and spectroscopic analysis. The results indicated that PAP-3 consists of arabinose, rhamnose, fucose, galactose, mannose, and xylose in a molar ratio of 1.58:1.00:3.26:4.57:4.81:3.33. The polysaccharide is mainly composed of (1→2)-linked xylose and (1→3,6)-linked mannose on the main chain, with (1→2)-linked xylose, (1→6)-linked mannose, and (1→6)- and (1→3,6)-linked galactose as side chains. Galactose, fucose, and xylose are located at the end of the side chains. The in vitro immunomodulatory and antioxidant activities were assayed. PAP-3 has strong free-radical scavenging activity on DPPH and ABTS radicals and significant immunomodulatory activity on RAW264.7 cells. These data provide useful information for further study on the polysaccharides of P. aquilinum and their applications in the food and medical industries. Full article
(This article belongs to the Special Issue Bioactive Compounds in Plant Foods: Extraction, Characterization and Functionality)
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Review

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14 pages, 7059 KiB  
Review
Siraitia grosvenorii (Swingle) C. Jeffrey: Research Progress of Its Active Components, Pharmacological Effects, and Extraction Methods
by Jiajing Duan, Dong Zhu, Xiuxia Zheng, Yang Ju, Fengzhong Wang, Yufeng Sun and Bei Fan
Foods 2023, 12(7), 1373; https://doi.org/10.3390/foods12071373 - 23 Mar 2023
Cited by 22 | Viewed by 5568
Abstract
Siraitia grosvenorii (Swingle) C. Jeffrey, a perennial vine of the Cucurbitaceae family, is a unique medicine food homology species from China. S. grosvenorii can be used as a natural sweetener in the food industry and as a traditional medicine for moistening the lungs, [...] Read more.
Siraitia grosvenorii (Swingle) C. Jeffrey, a perennial vine of the Cucurbitaceae family, is a unique medicine food homology species from China. S. grosvenorii can be used as a natural sweetener in the food industry and as a traditional medicine for moistening the lungs, quenching a cough, smoothing the intestines, and relieving constipation. Additionally, the fruits, roots, stems, and leaves of S. grosvenorii are rich in active ingredients, and have pharmacological effects such as immune regulation, hypoglycemia, and antioxidant, hepatoprotective, and antitumor effects, etc. Therefore, S. grosvenorii has broad application prospects in the pharmaceutical industry. This paper reviews the bioactive components, pharmacological effects, and extraction methods of S. grosvenorii, summarizes them, and proposes their future development directions. This current overview highlights the value of S. grosvenorii. By documenting the comprehensive information of S. grosvenorii, the review aims to provide the appropriate guidelines for its future in-depth development and the utilization of S. grosvenorii resources for their roles as active ingredient (triterpenoids, flavonoids, and polysaccharides, etc.) sources in the food industry and in the development of functional foods. Full article
(This article belongs to the Special Issue Bioactive Compounds in Plant Foods: Extraction, Characterization and Functionality)
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