Search Results (46)

With the continuous reduction in fossil energy reserves and the increasingly prominent negative impacts on the environment, the search for sustainable alternative materials has become an urgent task. Biomass-based char has attracted much attention in the field of environmental protection, due to its wide-ranging and renewable raw materials. Hydrothermal carbonization and torrefaction carbonization, as two important biomass carbonization processes, each have their own advantages. This study focuses on the millions of tons of Chinese medicine residue waste generated in China every year. Four common Chinese medicine residues, Shanyao (Chinese yam), Suoyang (Cynomorium songaricum), Yujin (Curcuma aromatica), and Xueteng (Spatholobus suberectus), were selected and treated by hydrothermal carbonization and torrefaction carbonization processes at temperatures of 240 °C, 260 °C, and 280 °C. Through analysis techniques such as Fourier-Transform Infrared Spectroscopy, X-Ray Diffraction, and Scanning Electron Microscopy, the changes in the crystal structure, chemical functional groups, and microscopic morphology of the carbonized products were deeply studied, and the carbon yield was measured. The research aims to reveal the carbonization laws of Chinese medicine residues, provide a scientific basis for their efficient resource utilization, and help promote the development of biomass-based carbon materials in the field of environmentally friendly materials, alleviating energy and environmental pressures. Full article

Against the background of the vigorous development of materials science and the deep cross-infiltration in many fields, a new medicine food homology, carbon dots (herein combined and abbreviated as MFH-CDs), has sprung up, showing great potential. This review used ChatGPT 4.0 to collect background information related to carbon dots, focusing on the common rich medicinal and food resources such as Lycium barbarum, Chinese yam, honeysuckle, and Ganoderma lucidum. These carbon dots are synthesized by hydrothermal synthesis, microwave radiation, and pyrolysis, which have the advantages of small particle size, high quantum yield, and low cytotoxicity. Recent studies have found that MFH-CDs have great application potential in biosensors, biological imaging, and drug delivery. In this paper, the characteristics of preparing carbon dots from different medicinal and edible resources and their applications in biology in recent years are reviewed, which provides in-depth guidance for the research and application of carbon dots from medicinal and edible biomass, helps it shine in multidisciplinary fields, and opens a brand-new journey from traditional medicinal and edible culture to cutting-edge technology application. Full article

Yam (Dioscorea opposita) tuber development is a complex process regulated by various phytohormones, with gibberellin (GA) playing a crucial role. However, the underlying mechanisms and interaction of GA with other phytohormone pathways on yam tuber development remain incompletely understood. This study investigated the regulatory role of GA and its crosstalk with other phytohormones during yam tuber growth through phenotypic, cytological, physiological, and transcriptomic as well as targeted phytohormone metabolomics analyses. The results reveal that exogenous GA promoted tuber enlargement increases vascular bundle and the number and diameter of sieve tubes, and alters the expression of GA anabolism genes and GA signal transduction pathways. Integrated transcriptome and targeted metabolomics analyses revealed coordinated changes in GA and ethylene (ETH) biosynthesis and signaling pathways during tuber development, particularly DELLA-GAI2 acting as a negative regulator of GA signaling. Overexpression of DoDELLA-GAI2 in transgenic tobacco significantly reduced GA level, starch, cytokinin (CTK), and ETH content, as well as aerenchyma tissue growth and parenchyma cell size. Exogenous GA and ethephon treatments increased GA, starch, CTK, and ETH content, and downregulated DoDELLA-GAI2 gene expression. The yeast two-hybrid and bimolecular fluorescence complementation (BiFC) assays confirmed a direct interaction between DoDELLA-GAI2 and DoMTCPB, an upstream gene-encoding key enzyme in ETH biosynthesis. DoDELLA-GAI2 acts as a negative regulator of ETH synthesis by interacting with DoMTCPB. GA-induced degradation of DoDELLA-GAI2 relieves this inhibition, promoting ETH production and contributing to tuber growth. Taken together, our findings reveal a novel mechanism based on DoDELLA-GAI2 integrating the GA and ETH signaling processes to regulate tuber development in D. opposita, offering a potential target for improving yam crop productivity. Full article

In this study, complexes of pregelatinized Chinese yam starch with ferulic acid (PCYS+FA) were prepared using a boiling water bath, with varying levels of Chinese yam starch (CYS) and ferulic acid (FA). The investigation focused on the effects of FA addition (3%, 9%, and 15%) on the physicochemical properties and structure of PCYS+FA complexes. The solubility, swelling, and water-holding capacity of PCYS+FA were compared with those of CYS, with the solubility and swelling showing a gradual enhancement with increasing FA content. The incorporation of FA reduced the thermal stability of CYS, decreasing the initial degradation temperature from 245.94 °C (CYS) to 228.17 °C (PCYS+15%FA). Infrared spectroscopy revealed that CYS and FA were bound through non-covalent intramolecular hydrogen bonding. Furthermore, X-ray diffractograms showed that FA and CYS formed a V-type complex, in which the crystallinity of PCYS reached a minimum of 3.72%, and the degree of molecular ordering was reduced. Scanning electron microscopy analysis demonstrated that FA adhered to the surface of starch granules, resulting in the formation of pores that facilitated the entry of FA molecules into the internal crystal region of starch, allowing them to interact with starch molecules. Full article

The addition of Chinese yam powder (CYP) to wheat flour (WF) can compromise the elasticity of noodles due to weakening of the gluten network. To address this, we investigated the effects of TGase, vital wheat gluten (VWG), and egg white powder + sodium alginate (EWP + SA) on the quality of wheat yam composite flour noodles (color, cooking, textural, thermal properties, and in vitro starch digestibility). Our findings demonstrated that VWG, TGase, and EWP + SA exert distinct yet complementary effects on the quality of composite flour noodles. Combining TGase and VWG yielded the densest microstructure and better textural properties, including hardness, adhesiveness, and springiness. TGase and EWP + SA addition significantly increased slow digestible starch (SDS) content (G6: 33.81%) while reducing starch digestibility. These findings demonstrate that synergetic combinations of improvers, particularly TGase with VWG or EWP + SA, improve both the processing characteristics and nutritional quality of yam-based products. Full article

Acrylamide, a harmful substance generated during the normal thermal treatment of foods, has been shown to adversely affect human health, particularly the vital intestinal barrier function. Meanwhile, natural polysaccharides are recognized to exert an important biofunction in the intestine by protecting barrier integrity. In this study, the non-starch, water-soluble, and nondigestive yam polysaccharide (YP) was extracted from fresh Chinese yam, while two selenylated derivatives with different extents of selenylation were prepared via the HNO₃-Na₂SeO₃ reaction system, and designated as YPSe-I and YPSe-II, respectively. Their protective activities and the associated molecular mechanisms of these substances against acrylamide-induced damage in rat intestinal epithelial (IEC-6) cells were thereby investigated. The experimental results demonstrated that the selenium contents of YPSe-I and YPSe-II were 0.80 and 1.48 g/kg, respectively, whereas that of the original YP was merely 0.04 g/kg. In IEC-6 cells, in comparison with YP, both YPSe-I and YPSe-II showed higher efficacy than YP in alleviating acrylamide-induced cell toxicity through promoting cell viability, suppressing the release of lactate dehydrogenase, and decreasing the generation of intracellular reactive oxygen species. Both YPSe-I and YPSe-II could also manifest higher effectiveness than YP in maintaining cell barrier integrity against the acrylamide-induced barrier disruption. The mentioned barrier protection was achieved by increasing transepithelial electrical resistance, reducing paracellular permeability, facilitating the distribution and expression of F-actin between the cells, and up-regulating the production of three tight junctions, namely ZO-1, occludin, and claudin-1. Additionally, acrylamide was observed to trigger the activation of the MAPK signaling pathway, thereby leading to cell barrier dysfunction. In contrast, YPSe-I and particularly YPSe-II were capable of down-regulating two MAPK-related proteins, namely p-p38 and p-JNK, and thereby inhibiting the acrylamide-induced activation of the MAPK signaling pathway. Moreover, YPSe-II in the cells was consistently shown to provide greater barrier protection than YPSe-I. In conclusion, chemical selenylation of YP could cause higher activity in mitigating acrylamide-induced cytotoxicity and intestinal barrier dysfunction, while the efficacy of activity enhancement was positively affected by the selenylation extent. Full article

We developed a fluorescence aptamer sensing method based on gold nanoparticles and graphene quantum dots for the rapid detection of imidacloprid residues in Chinese herbal medicines. In the absence of imidacloprid, gold nanoparticles are dispersed in the solution and effectively quench the fluorescence intensity of the quantum dots due to the protective effect of the aptamer. Because of the aptamer’s specific recognition of imidacloprid, a complex forms between the two compounds, and the gold nanoparticles are no longer protected by the aptamer and can aggregate. Consequently, the fluorescence intensity of the graphene quantum dots remain unquenched, resulting in fluorescence recovery. Under optimal conditions, the fluorescence intensity showed a good linear relationship with the imidacloprid concentration in the range of 100–3 × 10⁴ ng/mL. The correlation coefficient was 0.9914, and the detection limit was 52.42 ng/mL. The recoveries of imidacloprid in the yam, matrine, and aloe leaf were 92.27–101.7%, and the relative standard deviation was 0.45–4.14%. This method has potential field applications for rapid quantitative analysis of imidacloprid residue. Full article

Addressing the prevalent issue of excessive fat consumption in contemporary diets, a novel method has been devised for the preparation of an emulsion gel enriched with healthful fatty acids which possesses superior emulsification characteristics. This innovative approach aims to serve as a viable substitute for the fat content in beef mince. This paper aims to evaluate the effect of emulsion gels, formulated primarily with Chinese yam as the key ingredient, on the emulsification properties and microstructural characteristics of beef mince. The findings indicate that, when the proportion of fat substituted by the emulsion gel reaches 50%, the surface hydrophobicity of the beef mince attains a value of 37.34%, which approximates that of beef tallow. Furthermore, the water retention capacity of this formulation is significantly superior to that of the other test groups (p < 0.05). Additionally, when the fat replacement with emulsion gel is increased to 75%, the protein solubility is observed to be 22.85 mg/mL. As the quantity of emulsion gel increases, the gel structure of the beef mince undergoes a gradual densification. This alteration is accompanied by a statistically significant upward trend in the overall α-helix content (p < 0.05), whereas the β-turn angle exhibits an opposite trend and the β-sheet content demonstrates a biphasic pattern, initially increasing and subsequently decreasing. Notably, the random coil of the emulsion gel reaches its minimum when the fat content is at 50%, corresponding to a state of maximal stability in the beef mince. This study provides a basis for developing research into meat products with a healthier fat profile. Full article

In this study, Chinese yam polysaccharide (CYP) was fermented by Saccharomyces cerevisiae CICC 32883, and its structural features and antioxidant activities before and after fermentation were analyzed. S. cerevisiae CICC 32883-fermented CYP (CYP-SC) had higher carbohydrate content and lower protein content than the nonfermented CYP (CYP-NF). The monosaccharide composition of CYP-SC was unaffected, but the proportion was changed. Compared with CYP-NF’s molecular weight and polydispersity of 124.774 kDa and 6.58, respectively, those of CYP-SC were reduced to 20.384 kDa and 3.379. Antioxidant results showed that CYP-SC had better effects than CYP-NF in scavenging DPPH, ABTS, hydroxyl, and superoxide radicals. Moreover, CYP-SC showed better activities in enhancing oxidation capacity and protecting HepG2 cells than CYP-NF. Furthermore, the effects of CYP-SC on alleviating and repairing H₂O₂-damaged HepG2 cells are superior to those of CYP-NF. This work offers a green and efficient method for enhancing the antioxidant activity of dietary plant polysaccharides. Full article

Yam noodles were produced by replacing high-gluten wheat flour with yam flour modified with plasma-activated water and twin-screw extrusion (PAW-TSE). The effects of varying amounts of modified yam flour on the color, cooking characteristics, texture, and in vitro digestibility of the noodles were investigated. As the amount of modified yam flour increased, the noodles became darker in color, while the bound water content increased, and the free water content decreased. The modified yam flour also affected the cooking properties, reducing the optimal cooking time, decreasing the water absorption, and increasing the cooking loss. Textural analysis revealed that the addition of modified yam flour improved the texture of raw noodles, enhancing their elasticity and chewiness after cooking, thus providing a better eating experience. Furthermore, the modified yam flour increased the resistant starch content, thereby enhancing the nutritional value of the noodles. These findings provide valuable insights for food manufacturers seeking to develop healthier and more appealing noodle products, potentially leading to greater consumer acceptance and market success. Full article

The Chinese yam (Dioscorea polystachya, DP) is promising for the food and pharmaceutical industries due to its nutritional value and pharmaceutical potential. Its proper cultivation is therefore of interest. An insufficient supply of minerals necessary for plant growth can be manifested by discoloration of the leaves. In our earlier study, magnesium deficiency was excluded as a cause. As a follow-up, this work focused on manganese and molybdenum. To quantify both minerals in leaf extracts of DP, analytical methods based on atomic absorption spectrometry (AAS) using the graphite furnace sub-technique were devised. The development revealed that the quantification of manganese works best without using any of the investigated modifiers. The optimized pyrolysis and atomization temperatures were 1300 °C and 1800 °C, respectively. For the analysis of molybdenum, calcium proved to be advantageous as a modifier. The optimum temperatures were 1900 °C and 2800 °C, respectively. Both methods showed satisfactory linearity for analysis. Thus, they were applied to quantify extracts from normal and discolored leaves of DP concerning the two minerals. It was found that discolored leaves had higher manganese levels and a lower molybdenum content. With these results, a potential explanation for the discoloration could be found. Full article

Yams are the edible subterranean rhizomes, or tubers, of plants from the genus Dioscorea. There are approximately 600 species of yam plants in the world, with more than 90 of these growing in East Asia. One particular species, Dioscorea opposita Thunb., is highly praised as “the Chinese yam”. This distinction arises from millennia of storied history, both as a nutritional food source and as a principal ingredient in traditional Chinese medicine. Among the many cultivars of Dioscorea opposita Thunb., Huai Shanyao has been widely regarded as the best. This review surveyed the historical background, physiochemical composition, applications as food and medicine, and research prospects for the Chinese yam. Modern science is finally beginning to confirm the remarkable health benefits of this yam plant, long-known to the Chinese people. Chinese yam promises anti-diabetic, anti-oxidative, anti-inflammatory, immunomodulatory, anti-hyperlipidemic, anti-hypertensive, anti-cancer, and combination treatment applications, both as a functional food and as medicine. Full article

We aimed to examine the association of traditional Chinese herbal dietary formulas with ability of daily life and physical function in elderly patients with mild cognitive impairment. The current study included 60 cases of elderly patients with mild cognitive impairment from Yueyang Hospital of Integrated Traditional Chinese Medicine and Western Medicine, Shanghai University of Traditional Chinese Medicine and Hongkou District, Shanghai. The participants were randomly divided into two groups: group A (herbal dietary formula group, consisting of Alpiniae Oxyphyllae Fructus, Nelumbinis plumula, Chinese Yam, Poria cocos, and Jineijin), 30 cases, and group B (vitamin E), 30 cases, treatment for 3 months. Cognitive function was measured using the Montreal Cognitive Assessment (MOCA) and Mini-Mental State Examination (MMSE); body function was measured using the Chinese Simplified Physical Performance Test (CMPPT), including stand static balance, sitting-up timing, squat timing, and six-meter walk timing. Daily life based on ability was measured by grip strength and the Activity of Daily Living Scale (ADL). The lower the scores of the above items, the poorer the disease degree, except for ADL: the lower the score, the higher the self-care ability. After 3 months of treatment, the two-handed grip strength of both the herbal dietary formula group and vitamin E group increased; the ADL, sitting-up timing, squatting timing, and six-meter walking timing decreased after medication, being statistically significantly different (p < 0.05). The two-handed grip strength of group A increased significantly, and the ADL, sitting-up timing, squatting timing, and six-meter walking timing decreased distinctly compared with the vitamin E group. There was a statistically significant difference (p < 0.05). The scores of MMSE, MOCA, total CMPPT, and standing static balance of the herbal dietary formula group increased after medication. The difference was statistically significant (p < 0.05). The vitamin E group’s MMSE and MOCA scores, CMPPT total scores, and standing resting balance scores did not change significantly after medication (p > 0.05). In summary, a traditional Chinese herbal dietary formula can improve body and cognitive function in patients with MCI, and the curative effect is better than that of vitamin E. Traditional Chinese herbal dietary formulas can improve the daily life quality of MCI patients, which has clinical application value. Full article

Chinese yam is a “medicine food homology” food with medical properties, but little is known about its health benefits on hyperlipidemia. Furthermore, the effect of peeling processing on the efficacy of Chinese yam is still unclear. In this study, the improvement effects of whole Chinese yam (WY) and peeled Chinese yam (PY) on high-fat-diet (HFD)-induced hyperlipidemic mice were explored by evaluating the changes in physiological, biochemical, and histological parameters, and their modulatory effects on gut microbiota were further illustrated. The results show that both WY and PY could significantly attenuate the HFD-induced obesity phenotype, accompanied by the mitigative effect on epididymis adipose damage and hepatic tissue injury. Except for the ameliorative effect on TG, PY retained the beneficial effects of WY on hyperlipemia. Furthermore, 16S rRNA sequencing revealed that WY and PY reshaped the gut microbiota composition, especially the bloom of several beneficial bacterial strains (Akkermansia, Bifidobacterium, and Faecalibaculum) and the reduction in some HFD-dependent taxa (Mucispirillum, Coriobacteriaceae_UCG-002, and Candidatus_Saccharimonas). PICRUSt analysis showed that WY and PY could significantly regulate lipid transport and metabolism-related pathways. These findings suggest that Chinese yam can alleviate hyperlipidemia via the modulation of the gut microbiome, and peeling treatment had less of an effect on the lipid-lowering efficacy of yam. Full article

The Chinese yam (Dioscorea polystachya, DP) is known for the nutritional value of its tuber. Nevertheless, DP also has promising pharmacological properties. Compared with the tuber, the leaves of DP are still very little studied. However, it may be possible to draw conclusions about the plant quality based on the coloration of the leaves. Magnesium, as a component of chlorophyll, seems to play a role. Therefore, the aim of this research work was to develop an atomic absorption spectrometry-based method for the analysis of magnesium (285.2125 nm) in leaf extracts of DP following the graphite furnace sub-technique. The optimization of the pyrolysis and atomization temperatures resulted in 1500 °C and 1800 °C, respectively. The general presence of flavonoids in the extracts was detected and could explain the high pyrolysis temperature due to the potential complexation of magnesium. The elaborated method had linearity in a range of 1–10 µg L⁻¹ (R² = 0.9975). The limits of detection and quantification amounted to 0.23 µg L⁻¹ and 2.00 µg L⁻¹, respectively. The characteristic mass was 0.027 pg, and the recovery was 96.7–102.0%. Finally, the method was applied to extracts prepared from differently colored leaves of DP. Similar magnesium contents were obtained for extracts made of dried and fresh leaves. It is often assumed that the yellowing of the leaves is associated with reduced magnesium content. However, the results indicated that yellow leaves are not due to lower magnesium levels. This stimulates the future analysis of DP leaves considering other essential minerals such as molybdenum or manganese. Full article