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Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Objective: To obtain the optimal enzyme and preparation process for Schisandra chinensis protein peptides and investigate its in vitro antioxidant activity. Methods: Seven proteases were used to hydrolyze Schisandra chinensis protein. Based on the degree of hydrolysis, free radical scavenging activity, polypeptide yield and content of different hydrolysates of Schisandra chinensis protein and the comprehensive evaluation of molecular weight in SDS-PAGE, the optimal protease was screened. The DPPH free radical scavenging rate was used as the index, and the optimal enzymatic hydrolysis process was determined by single factor test combined with response surface analysis. The scavenging ability of O2-*, *OH, DPPH*, ABTS+*, Fe2+ chelating ability and Fe3+ reducing ability of Schisandrae chinensis protein peptides were analyzed and compared with Schisandra chinensis protein. Results: The optimum enzyme for the preparation of Schisandra chinensis protein peptides was alkaline protease. The optimum enzymatic hydrolysis parameters were as follows: substrate concentration 5%, enzyme-to-substrate ratio 1%, enzymatic hydrolysis time 3 h, enzymatic hydrolysis temperature 55 °C, pH9.0. Under these conditions, the polypeptide content was 88.61%, the degree of hydrolysis was 24.21%, and the DPPH* scavenging rate was 86.96%. The free radical scavenging ability and reducing ability of Schisandrae chinensis protein peptides were better than those of Schisandrae chinensis protein. Conclusion: This study determined the optimum enzyme and hydrolysis process of Schisandrae chinensis protein peptides, and pointed out that Schisandrae chinensis protein peptides had better antioxidant activity in vitro and could be used as a natural antioxidant. [ABSTRACT FROM AUTHOR]

Objective: To isolate and purify the polysaccharides from Lycium barbarum and study its in vitro antioxidant activity and in vivo anti-aging effect. Methods: Crude polysaccharides from Lycium barbarum were obtained by water extraction and alcohol precipitation, and then LBP was isolated and purified from crude polysaccharides by Sevage reagent and DEAE-52 cellulose ion exchange resin. By measuring the scavenging ability of LBP to DPPH free radical, hydroxyl radical and ABTS+ free radical, and Fe3+ reduction, the antioxidant ability of LBP in vitro was evaluated. The aging mouse model was established by D-galactose. After administration, the body weights and organ indexes of mice in each group were compared. The levels of MDA, SOD, GSH-Px and CAT in serum, liver and brain were measured. The protein expression of Nrf-2 and HO-1 in liver tissue was detected by Western blotting. Results: The content of LBP after isolation and purification was 86.64%±2.34%. The IC50 values of scavenging ability of LBP to DPPH free radical, hydroxyl radical and ABTS+ free radical were 0.2081±0.0182, 0.7132±0.0220 and 0.3646±0.0138 mg/mL, respectively. Compared with the model group, the body weights and organ indexes of the mice in positive and high dose of LBP groups were significantly increased (P<0.05 or P<0.01). The levels of SOD, CAT and GSH-Px in serum, liver and brain of mice in positive and high dose of LBP groups were significantly increased, and the level of MDA was significantly decreased (P<0.01). The expression level of Nrf-2 protein in liver tissue increased significantly except for in the low dose of LBP group (P<0.05), and the expression level of HO-1 protein increased significantly in all groups (P<0.05 or P<0.01). Conclusion: LBP from Lycium barbarum has strong antioxidant ability and certain anti-aging effect, and its mechanism may be related to Nrf-2/HO-1 signal pathway. [ABSTRACT FROM AUTHOR]

To study the antioxidant activity of polysaccharides from Dendrobium officinale, the polysaccharide was extracted and purified from Dendrobium officinale, and its preliminary structure was characterized. Free radical scavenging activity and inhibition of low density lipoprotein (LDL) in vitro oxidation of Dendrobium officinale polysaccharides were evaluated. The results showed that the total sugar content of the obtained Dendrobium officinale polysaccharide was 90.17%±3.90%, the protein content was 0.14%±0.05%, the ash content was 4.47%±1.42% and the glucuronic acid content was 2.53%±1.02%, the relative molecular weight was 23970 Da and the monosaccharides were mainly mannose and glucose in this test. Dendrobium officinale polysaccharide had certain free radical scavenging capacity. It could inhibit the production of conjugated diene in the oxidative modification system of LDL. The inhibition rate of thiobarbituric acid reactive substances (TBARS) by copper ion reached 57.46%±0.56% when the polysaccharide concentration was 3.00 mg⋅mL-1. This study could provide theoretical support for the development of drugs for diseases such as arteriosclerosis due to LDL oxidation. [ABSTRACT FROM AUTHOR]

The aim of this research was to optimize the polysaccharides extraction process from the peels of Akebia trifoliate, and evaluate its in vitro antioxidant and hypoglycemic activity. The ultrasonic-assisted extraction process of polysaccharides from the peels of Akebia trifoliate was optimized using single-factor combined with orthogonal experiment. The antioxidant activity of polysaccharides from the peels of Akebia trifoliate was investigated by using DPPH radical scavenging rate and total reducing ability as the indicators. The hypoglycemic activity of polysaccharides from the peels of Akebia trifoliate was explored using α-glucosidase and α-amylase inhibition rate as the indicators. The results demonstrated that the optimal ultrasonic-assisted extraction process of polysaccharides from the peels of Akebia trifoliate was ultrasound power 280 W, ultrasound time 60 min, extraction temperature 50 °C, solid-liquid ratio 1:40 g/mL, respectively. Under the optimal process condition, the extraction rate of polysaccharides from the peels of Akebia trifoliate was 5.91%±0.20%. Within the measured concentration range, polysaccharides from the peels of Akebia trifoliate had the preferable DPPH radical scavenging and reducing ability. In addition, the IC50 values of polysaccharides from the peels of Akebia trifoliate and VC for scavenging DPPH free radicals were 0.329 and 0.077 mg/mL, separately. The IC50 values of polysaccharides from the peels of Akebia trifoliate for inhibiting α-glucosidase and α-amylase activity were 0.386 and 0.307 mg/mL, respectively. This research proved that the polysaccharides from the peels of Akebia trifoliate extracted by this optimal process had better in vitro antioxidant and hypoglycemic activity. [ABSTRACT FROM AUTHOR]

Copyright of Packaging & Food Machinery is the property of Packaging & Food Machinery Magazine and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Food & Fermentation Industries is the property of Food & Fermentation Industries and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Food & Fermentation Industries is the property of Food & Fermentation Industries and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Food & Fermentation Industries is the property of Food & Fermentation Industries and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of China Brewing is the property of China Brewing Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of China Brewing is the property of China Brewing Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of China Brewing is the property of China Brewing Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Science & Technology of Food Industry is the property of Science & Technology of Food Industry Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Science & Technology of Food Industry is the property of Science & Technology of Food Industry Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Food & Fermentation Industries is the property of Food & Fermentation Industries and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Food & Fermentation Industries is the property of Food & Fermentation Industries and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Food & Fermentation Industries is the property of Food & Fermentation Industries and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Food & Fermentation Industries is the property of Food & Fermentation Industries and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

This study explored the impact of enzymatic grafting modification on the structure and functional properties of pectin, aiming to provide a scientific foundation for the development of novel food packaging materials with bioactive properties. Using lipase as a catalyst, p-hydroxybenzoic acid and gallic acid were grafted onto pectin molecules. The structure of the modified pectin was characterized using 1H NMR, FTIR, and XPS analytical techniques, and its antioxidant and antibacterial activities were evaluated. The results showed that the grafting rates of p-hydroxybenzoic acid-modified pectin (Hb-Pe) and gallic acid-modified pectin (Ga-Pe) reached 21.8% and 22.9%, respectively. Notably, compared to unmodified pectin, Ga-Pe exhibited significantly (P<0.05) enhanced DPPH free radical scavenging capacity (69.6%) and β-carotene bleaching inhibition capacity (65.5%), while the improvement in antioxidant activity of Hb-Pe was limited, with the two indicators being only 5.54% and 28.6%, respectively. Furthermore, the inhibition zone diameters of the two modified pectins against Escherichia coli and Staphylococcus aureus were 15.7, 13.3 mm (Hb-Pe) and 16.6, 12.6 mm (Ga-Pe), respectively, which were significantly (P<0.05) higher than those of unmodified pectin. This study confirms that enzymatic grafting modification can effectively enhance the bioactivity of pectin, providing a new approach for extending the shelf life of food products. [ABSTRACT FROM AUTHOR]

Objective: To improve the taste of sea buckthorn juice and remove the bitter substance isorhamnetin glycoside. Methods: Fermentation of sea buckthorn juice with Lactiplantibacillus plantarum to study the growth curves of probiotics, the changes of various indexes such as total phenolic content and antioxidant activity during the fermentation process, as well as the changes of isorhamnetin glycosides and isorhamnetin content. Results: The sea buckthorn juice fermented by Lactiplantibacillus plantarum 67-25-2 fermentation had its bitter flavour improved and the sensory analysis score reached 85, and the total free phenol content and antioxidant activity of the juice were increased, reaching maximum at 62 h, in which the total phenol content was increased to 598.9 mg GAE/L, and the scavenging rate of the ABTS+ free radicals and the DPPH free radicals were reached 67.5% and 61.8%, respectively. Pearson correlation analysis revealed that total phenol content and isorhamnetin content were significantly positively correlated with DPPH radical scavenging and ABTS+ radical scavenging (P<0.01). Conclusion: The main bitter substance in sea buckthorn, isorhamnetin-3-O-neohesperidin, was significantly (P<0.05) reduced by the fermentation of Lactiplantibacillus plantarum 67-25-2, which also significantly (P<0.05) increased the total phenol content and antioxidant activity. This research can serve as a theoretical foundation for the development of functional fermented sea buckthorn foods that contain highly active transformation products and methods for enhancing the taste of sea buckthorn fruit. [ABSTRACT FROM AUTHOR]

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Food & Fermentation Industries is the property of Food & Fermentation Industries and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Food & Fermentation Industries is the property of Food & Fermentation Industries and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Food & Fermentation Industries is the property of Food & Fermentation Industries and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

This article commemorates the 50th anniversary of the passing of Karl Ziegler, a Nobel Prize-winning German chemist, by exploring his scientific journey and remarkable contributions. Ziegler's unwavering passion for science, unique thinking, and exceptional experimental skills formed the bedrock of his scientific endeavors. His research primarily focused on free radical compounds, polycyclic compounds, and organometallic compounds. The Ziegler-Natta catalyst, which he co-invented and named alongside Giulio Natta, had far-reaching implications for the global polyolefin industry, giving rise to a market worth billions of dollars. [ABSTRACT FROM AUTHOR]

Copyright of Science & Technology of Food Industry is the property of Science & Technology of Food Industry Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Science & Technology of Food Industry is the property of Science & Technology of Food Industry Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Science & Technology of Food Industry is the property of Science & Technology of Food Industry Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of China Brewing is the property of China Brewing Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Acta Agriculturae Zhejiangensis is the property of Acta Agriculturae Zhejiangensis Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Environmental Science & Technology (10036504) is the property of Editorial Board of Environmental Science & Technology and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Environmental Science & Technology (10036504) is the property of Editorial Board of Environmental Science & Technology and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Signal transducer and activator of transcription 3 (STAT3) exists in the cytoplasm, nucleus, mitochondria, and mitochondria associated endoplasmic reticulum membranes, which is a signal transduction protein involved in various physiological processes such as cell proliferation, differentiation, migration, and immune regulation. This article provides an overview of the structures and types of STAT3 and the pathways through which STAT3 enters mitochondria, and elaborates on the regulatory effect of STAT3 on cellular homeostasis including the anti-apoptotic effect mediated by endoplasmic reticulum Ca2+ transport, the mechanism of action in maintaining mitochondrial function, and the regulatory mechanism on lipid synthesis and catabolism. Furthermore, this paper explores the regulatory mechanism of STAT3 on meat color from the perspective of regulating hematopoietic stem cells, skeletal muscle, mitochondrial homeostasis, and lipid synthesis and metabolism in order to provide a theoretical reference for improving meat color.

In order to investigate the effect of ultrasound on the structure and physical stability of chicken myofibrillar protein (MP) under low-salt conditions (0.15 mol/L NaCl), as well as the oxidizing effect of free radicals generated by ultrasound on MP, this study investigated the changes in the structure and oxidative properties of MP under low-salt conditions after ultrasound treatments (20 kHz, 450 W for 0, 3, 6, 9, and 12 min). The results showed that compared with the control group, the solubility, physical stability, and absolute ζ-potential of MP under low-salt conditions increased significantly (P < 0.05) with ultrasonic treatment time, whereas the turbidity and particle size decreased significantly (P < 0.05). The solubility was increased to 58.5% after 12 min of ultrasonic treatment. After ultrasonic treatment, the surface hydrophobicity and molecular flexibility were significantly increased, indicating that ultrasonic treatment caused the highly aggregated structure of myofibrillar protein to unfold and the internal hydrophobic groups to be exposed under low-salt conditions. After ultrasonic treatment for more than 6 min, the free sulfhydryl content of MP began to gradually decrease, whereas the content of disulfide bonds increased. After ultrasonic treatment for 12 min, the contents of free radicals, carbonyl groups and dimerized tyrosine (by 20.55%) were significantly increased (P < 0.05), while the free amino group content was decreased significantly (P < 0.05). In conclusion, ultrasonic treatment changed the structural properties of MP under low-salt conditions and increased its physical stability, thereby contributing to the formation of emulsions. Ultrasonic treatment can generate free radicals; ultrasonic treatment time for 6 min can exacerbate the oxidation of MP. So, attention should be paid to the oxidizing effect of free radicals generated by ultrasound on MP when applying ultrasonic treatment to improve the functional properties of MP.

Copyright of Food & Fermentation Industries is the property of Food & Fermentation Industries and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Food & Fermentation Industries is the property of Food & Fermentation Industries and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Food & Fermentation Industries is the property of Food & Fermentation Industries and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Science & Technology of Food Industry is the property of Science & Technology of Food Industry Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The aim of this study was to investigate the differences between mulberry wine and mulberry fruit in terms of the phenolic compounds and antioxidant activity. Qualitative and quantitative analysis of phenolic compounds in mulberry fruit, dry wine and liqueur were performed with HPLC-ESI-MS/MS. It was found that, anthocyanin-3-glucoside and anthocyanin-3-rutinoside were detected in mulberry fruit, dry wine and liqueur. Pelargonidin-3-rutinoside and 4-pyruvate-anthocyanidin-3-glucoside were detected only in mulberry dry wine and liqueur. The content of anthocyanin-3-glucoside and anthocyanin-3-rutinoside in both mulberry dry wine and mulberry liqueur was significantly lower than that in mulberry fruit. In addition, of the eight non-anthocyanidin phenolic compounds identified in mulberry fruit, only four were present in dry wine and liqueur. Compared to the mulberry fruit, mulberry dry wine and liqueur showed significantly higher contents of protocatechin, taxfolin and quercetin. The DPPH free radical scavenging activity of mulberry fruit was between mulberry dry wine and liqueur. In conclusion, there are significant differences between phenolic compounds and antioxidant activities in mulberry fruit and mulberry wine. [ABSTRACT FROM AUTHOR]

Grains and beans are abundant in bioactive substances.This study investigated the bioactive substances in a multi-grains formula (MGF) composed of mung bean, tartary buckwheat, black rice, black sticky rice, oat germ rice, and white rice.Polyphenols and inositol (PIEs) were extracted from MGF before and after high-temperature air fluidization (HTAF) processing, and the antioxidant activity of the extract was evaluated in vitro.Results showed that the PIEs of MGF mainly contained phenolic acids, flavonoids, myo-inositol, and D-chiro-inositol.The highest scavenging rate of MGF PIEs for ABTS cationic free radicals, DPPH free radicals, and hydroxyl free radicals reached 92.28%, 75.02%, and 87.21%, respectively, and its scavenging ability increased in a concentration-dependent manner within a certain concentration range.At the same time, MGF PIEs also showed a certain total reducing capacity and Fe2+ chelating capacity, with the highest reaching 1.26 mg vitamin C equivalent /mL and 1.85 mmol Fe2+, respectively.After the HTAF process, the scavenging abilities for DPPH free radicals, total reducing capacity, and Fe2+ chelating capacity of MGF were further improved.The correlation analysis showed that total flavonoids and total polyphenols were the most critical antioxidant components of MGF.Their contents were significantly correlated with ABTS cationic radical scavenging capacity, hydroxyl radical scavenging capacity, and total reducing capacity (P<0.001), and the correlation was higher than that of myo-inositol and D-chiro-inositol (P<0.01).The total reducing capacity was the most representative antioxidant evaluation index of MGF.It was significantly correlated with total polyphenols (P<0.001), total flavonoids (P<0.001), myo-inositol (P<0.001), and D-chiro-inositol (P<0.01) contents.To sum up, the PIEs of MGF showed strong antioxidant activity, and HTAF treatment which improved the cooking quality of MGF could also retain or slightly improve the antioxidant activity of MGF.This research provided a certain theoretical basis for the prevention of oxidative stress metabolic diseases via multi-grain diets. [ABSTRACT FROM AUTHOR]

This study aimed to promote the synthesis of hispidin, hypholomine B and other phenolic compounds from Sanghuangporus vaninii to enhance the medicinal value, health-care functions, and market competitiveness of its products. To investigate the fermentation for the S.vaninii most widely sold and applied on the market, ethephon was added into liquid culture medium. It was found that the addition of ethephon could indeed promote the synthesis of hispidin, hypholomine B and other phenolic compounds from the liquid-fermented S.vaninii. The final concentration of ethephon in the culture medium was 2 mmol/L, the addition occurred at Day 0, and 1 mol/L Na2CO3 adjusted pH to the value before the addition. The average content of hispidin was calculated by its reference substances, which could be up to 3.17 times the liquid fermentation group in the ethephon fermentation group. The average relative content of hypholomine B was represented by the peak area in HPLC profiles, and the former could be up to 2.55 times the latter. In addition, the addition of ethephon increased the accumulation of other phenolic compounds. The total phenolic content in the extract of the ethephon fermentation group, the liquid fermentation group, and the fruiting body group were (3.76±0.11)%, (1.96±0.12)%, and (0.77±0.04)%, respectively. The in vitro activities evaluation was based on the IC50 value. The IC50 of the extracts from the ethephon fermentation group for the scavenging rate of DPPH free radicals and ABTS cationic radicals and for the inhibiting rate of α-glucosidase were 150.00 μg/mL, 106.46 μg/mL, and 16.08 μg/mL, respectively, which were lower than the extracts from the liquid fermentation group (170.61 μg/mL, 115.36 μg/mL, and 35.48 μg/mL) and the extracts from the fruiting body group (218.10 μg/mL, 130.51 μg/mL, and 56.83 μg/mL). [ABSTRACT FROM AUTHOR]

Coaxial astragaloside (AS)/polyvinylpyrrolidone (PVP)/polylactic acid (PLA) nanofiber functional dressings (AS/PVP/PLA) were prepared by coaxial electrostatic spinning technique. The micro-morphology, wettability, water vapor transmission rate and other properties of nanofiber dressings were characterized. The antioxidant capacity, antibacterial effect, and pro-diabetic chronic wound healing effect of the nanofiber dressings were also investigated. Results showed that the coaxial AS/PVP/PLA nanofiber functional dressing had an obvious core-shell structure and a smooth fiber surface, with a fiber diameter of (480±240) nm, a contact angle of (88.73±1.07)°, a water vapor transmission rate of (1660.42±80.61) g/(m²·d), and a free radical scavenging rate of 47%. AS/PVP/PLA nanofiber functional dressing significantly inhibited the growth of Escherichia coli and Staphylococcus aureus, and had a certain pro-healing effect on diabetic chronic wounds. The nanofiber dressings had good morphology and met the requirements, and had the potential to be developed as dressings for diabetic chronic wound healing. [ABSTRACT FROM AUTHOR]

SiO2 @ g-C3 N4 Core-shell nanospheres and Ag/AgCl/SiO2 @ g-C3 N4 composites were synthesized by hard template method, their structure and optical properties were characterized. The performance and mechanism of visible light photocatalytic degradation of ofloxacin (OFX) were investigated. The results showed g-C3 N4 is coated on the surface of SiO2 nanospheres, most of them are spheres with a diameter of 400 nm. The addition of Ag/AgCl constructs a heterojunction and significantly improves the separation efficiency of photogenerated carriers. Compared with pure g-C3 N4, the photocatalytic degradation of ofloxacin by Ag/AgCl/SiO2@ g-C3 N4 composites was significantly improved. When the initial concentration of OFX is 10 mg/L, the catalyst dosage is 0.2 g/L, and the degradation rate of OFX can reach 72.59% after 40 min of visible light irradiation at 100 mW/cm². Free radical quenching experiments showed that the main active substance in the photocatalytic degradation of pollutants by Ag/AgCl/SiO2@ g-C3 N4 composite was photogenerated holes. [ABSTRACT FROM AUTHOR]

In order to explore the effect of hot air circulation heating on the functional value of radish sprouts, red, green, and white radish sprouts were used as the research subjects in this study. Different temperature and time of hot air circulation heating were used to analyze the changes in active substances such as total phenolic substances, anthocyanins, total phenolic acids, flavonoids, VC, and glucosinolates, as well as the antioxidant activity changes such as DPPH free radical scavenging ability and reducing ability. A comprehensive evaluation was conducted based on the distance method of superior and inferior solutions. The results showed that low-temperature short-term (60 °C for 30 s) hot air circulation heating had the greatest positive effect on the retention rate of anthocyanins and VC content in white radish sprouts, with retention rates reaching 77.8% and 85.3%, respectively. At the same time, the retention rates of total phenolic acids in green and white radish sprouts were 99.3% and 82.5% by short-term (60 °C for 30 s) hot air circulation heating at low temperature, which had a positive effect on the retention of active substance content in the two types of radish sprouts. In addition, the experimental group (100 °C for 60 s) had a certain positive effect on the increase of total phenolic substances, flavonoids, and glucosinolates content in radish sprouts. Moreover, comprehensive evaluation found that short-term hot air circulation heating (60 °C for 30 s) was the best heating condition for maintaining the functional value and antioxidant activity of the three types of radish sprouts. This experiment provided theoretical basis and data support for the in-depth study of hot air circulation heating of sprouts. [ABSTRACT FROM AUTHOR]