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Пригороды являются промышленными районами целевого направления, где наблюдается высокий прирост населения и перспективы расширения совместного сотрудничества с зарубежными инвесторами. В целях улучшения облика пригороды, создания благоприятного микроклимата в населенных пунктах путем расширения площадей внегородских зеленых площадей, имеет санитарно-гигиеническое значение. Данная тематика проводится в соответствии с Законом Республики Узбекистан №440.20 глава о повторном размножении растительного мира и его использованием. Сборник законодательства Узбекистана, 2016 й. направлена на выполнения пункта о мерах по исполнении президента Республики Узбекистан с 11 сентября 2017 года ПП-3262. «О мерах по совершенствованию системы озеленения и архитектурно-ландшафтного конструирования автомобильных работ» а также Соответствие стратегии развития Республики Узбекистан по одному из пяти важнейших направлений сельского хозяйства, по 164 пункту согласно пяти летнему сроку: 2018-2020 гг. Повышения продуктивности объема вырабатываемого меда -118,2% с гектара.

This study compares the microbial diversity and content of bioactive compounds in dried goji berries available on the Polish market to those of the most highly valued goji berries from the Ningxia region in China. The content of phenols, flavonoids, and carotenoids were determined, as well as the antioxidant capacities of the fruits. The quantitative and qualitative composition of the microbiota inhabiting the fruits was assessed using metagenomics by high-throughput sequencing on the Illumina platform. The highest quality was demonstrated by naturally dried fruits from the Ningxia region. These berries were characterized by a high content of polyphenols and high antioxidant activity, as well as high microbial quality. The lowest antioxidant capacity was shown by goji berries cultivated in Poland. However, they contained a high amount of carotenoids. The highest microbial contamination was found in the goji berries available in Poland (>106 CFU/g), which is important in terms of consumer safety. Despite the widely accepted benefits of consuming goji berries, both the country of cultivation and the preservation method may influence their composition, bioactivity, and microbial quality.

Goji berries have long been used for their nutritional value and medicinal purposes in Asian countries. In the last two decades, goji berries have become popular around the world and are consumed as a functional food due to wide-range bioactive compounds with health-promoting properties. In addition, they are gaining increased research attention as a source of functional ingredients with potential industrial applications. This review focuses on the antioxidant properties of goji berries, scientific evidence on their health effects based on human interventional studies, safety concerns, goji berry processing technologies, and applications of goji berry-based ingredients in developing functional food products.

Introduction. Extract of goji berries (Lycium Barbarum L.) and buckwheat flour (Fagopýrum esculéntum L.) possess antioxidant and antimicrobial properties. As a result, they can be used to improve traditional Kazakh horse-meat formulations to obtain functional cooked and smoked meat products. These natural biologically active substances can improve the oxidative stability of pigments, lipids, and proteins of finished products. The research objective was to assess the potential of goji extract and buckwheat flour as additives that can improve the oxidative stability and general quality of Kanagat, a national Kazakh cooked and smoked horse-meat product. Goji extract and buckwheat flour were used in two concentrations – 0.5% and 1.0%. Study objects and methods. The research featured sensory evaluation of taste, smell, color, determination of color parameters (L*, a*, b*), pH, free amine nitrogen, total carbonyl proteins, acid value, peroxide value and thiobarbituric acid reactive substances (TBARS), as well as a histological analysis. Results and discussion. When 1.0% of goji extract and 1.0% of buckwheat flour were added to the traditional formulation, it improved the oxidative stability and quality of the modified horse-meat product while preserving its sensory properties and colour parameters. A set of microstructural studies showed that the processing of meat products with 1.0% of goji extract and 1.0% of buckwheat flour had a destructive effect on most fibers. The affected fibers showed multiple decays of myofibrillar substance, which turned into a finegrained protein mass. The abovementioned concentration caused effective inhibition of hydrolytic changes, as well as oxidation of proteins and lipids. Conclusion. The new technology made it possible to produce a new national horse-meat product fortified with 1.0% of goji extract and 1.0% of buckwheat flour. The specified amount of biologically active additives improved the oxidative stability and quality of the product, while maintaining its sensory and color characteristics.

Goji berries, known for their health-promoting properties, are increasingly consumed around the world, often in the form of naturally- or freeze-dried fruits, further unprocessed. The aim of the study was to obtain dried goji berries extracts, characterized by high bioactivity and safety in terms of microbial contamination for the consumer. In the study, various solvents (water, ethanol, acetone, ethyl lactate, sunflower oil) and green extraction methods (heating and ultrasound-assisted extraction (UAE)) were used. In goji extracts, antioxidant activity and carotenoids content as bioactivity indicators, as well as total number of microorganisms were determined. Boiling of powdered dried goji fruits in water resulted in extracts with the best features, i.e., with high antioxidant properties (2.75–4.06 μmol of Trolox equivalent (TE)/mL), moderate to high content of carotenoids (0.67–1.86 mg/mL), and a reduced number of microorganisms compared with fruits. Extracts in 50% ethanol and 50% acetone were characterized primarily by very high antioxidant activity (3.09–4.90 μmol TE/mL). The high content of carotenoids (0.98–3.79 mg/mL) and high microbial quality (

The paper investigated the effect of a physical surface abrasion of goji berries on drying kinetics and the evolution of phenolic compounds at 323, 333, and 343K. A diffusion model was developed to describe the drying process. The effective diffusion coefficient estimated by the model ranged from 7.5 × 10–9 to 4.2 × 10–8 m2/s for cylinder and 2.0 × 10–9 to 1.15 × 10–8 m2/s for sphere for untreated samples (UTR). Higher values were found for treated samples (TR) (from 2.50 × 10–8 to 1.20 × 10–7 m2/s for cylinder and 8.0 × 10–9 to 2.70 × 10–8 m2/s for sphere). For the UTR samples, the values of activation energy were found to be 79.5 and 80.8kJ/mol, respectively, in the cylinder and sphere models, which decreased to 72.0 and 55.8kJ/mol for the TR samples. Catechins and cinnamic acids were the main phenols in goji berry. TR samples showed high antioxidant activity owing to the shorter exposure time to high temperatures and to oxygen. Practical applications: The fruit of Lycium barbarum is known for its nutritional properties and health benefits. Dried goji berries are consumed as a snack or they are added as ingredients in other foodstuffs. The drying of goji is difficult because the berry contains an outer layer of peeled wax, which does not allow moisture escape from the inside to the outside.The physical surface abrasion pretreatment here proposed before convective air drying helps in reducing the time and energy required for goji drying. The dried berries so obtained exhibit better nutritional quality and good appearance respect to the untreated ones. The use of this pretreatment combined with the best hot air drying conditions identified by the developed diffusion model, could represent an effective innovation in order to obtain dried products with high physicochemical properties. Furthermore, these dried goji berries have no sulfites added as a preservative.

Background Goji (Lycium) is a popular traditional health food, and its fruit and root extracts have been found to possess antioxidant, anti-inflammatory, and hypocholesterolemia-inducing abilities. Goji leaves also contain high amounts of phenolic compounds, similar to its fruit, and their extracts also exhibit several pharmaceutical effects. The induction of galls on Goji leaves reduces their photosynthetic ability and fruit yield, which raise their farming costs, thereby leading to economic loss. However, the defense mechanisms induced by infection may elevate the secondary metabolite content of the leaves, which might provide more nutritive compounds. Method Content of chlorophyll, carotenoids, polyphenols, and flavonoids in the extracts of normal and infected Goji leaves (L. chinense) were analyzed. The relative content of chlorogenic acid and rutin, two major phenolic compounds in Goji leaves, were determined by LC-MS/MS. Antioxidant activity was presented by demonstrating the DPPH scavenging percentage. The extract of Goji fruit (L. barbarum) was also analyzed to show a comparative result. Results In this study, we found that in infected Goji leaves, the polyphenol content was significantly increased. The level of chlorogenic acid was increased by 36% in galled leaves. The content of rutin in galled leaves was also elevated. Testing the antioxidant activities also showed that the extracts of galled leaves have higher DPPH scavenging abilities. Conclusions Our results demonstrated that galled Goji leaves have higher functional value, and may have potential as being consumed as health food.

Goji (Lycium barbarum L.) has recognized nutritive and antioxidant properties and many products are commercialized for health in food market. Besides its food use, goji has been the subject of more than 2000 years of traditional Chinese medicine, using berries, root bark, and leaves. Here, the potential of the liquid culture in temporary immersion system (TIS) by using the bioreactor PlantformTM was tested for the large-scale production of high-quality goji shoots and the subsequent production of total phenols and flavonoids. The three tested immersion cycles differently influenced the shoot quality in terms of proliferation and hyperhydricity. The best immersion cycle (time and frequency) was proven to have the shortest daily immersion time (6 min every 24 h) which ensured good levels of relative growth and multiplication rate, very limited onset of hyperydricity, and the longest shoots, promoting direct rooting after only 30 days of culture. In comparison with the semisolid culture, the TIS culture resulted in an increase of the total phenolic content (TPC) and in a lower value of the total flavonoid content (TFC). However, considering the higher quantity of biomass produced in the PlantformTM bioreactor, the difference in terms of TFC productivity between semisolid medium and TIS liquid culture was proven to be statistically equivalent.

Background Goji (Lycium spp., 2n = 24) is a fruit bearing woody plant popular as a superfood for extensive medicinal and nutritional advantages. Fruit size associated attributes are important for evaluating small-fruited goji berry and plant architecture. The domestication traits are regulated quantitatively in crop plants but few studies have attempted on genomic regions corresponding to fruit traits. Results In this study, we established high-resolution map using specific locus amplified fragment (SLAF) sequencing for de novo SNPs detection based on 305 F1 individuals derived from L. chinense and L. barbarum and performed quantitative trait loci (QTL) analysis of fruit size related traits in goji berry. The genetic map contained 3495 SLAF markers on 12 LGs, spanning 1649.03 cM with 0.47 cM average interval. Female and male parents and F1 individuals` sequencing depth was 111.85-fold and 168.72-fold and 35.80-fold, respectively. The phenotype data were collected for 2 successive years (2018–2019); however, two-year mean data were combined in an extra year (1819). Total 117 QTLs were detected corresponding to multiple traits, of which 78 QTLs in 2 individual years and 36 QTLs in extra year. Six Promising QTLs (qFW10–6.1, qFL10–2.1, qLL10–2.1, qLD10–2.1, qLD12–4.1, qLA10–2.1) were discovered influencing fruit weight, fruit length and leaf related attributes covering an interval ranged from 27.32–71.59 cM on LG10 with peak LOD of 10.48 and 14.6% PVE. Three QTLs targeting fruit sweetness (qFS3–1, qFS5–2) and fruit firmness (qFF10–1) were also identified. Strikingly, various traits QTLs were overlapped on LG10, in particular, qFL10–2.1 was co-located with qLL10–2.1, qLD10–2.1 and qLA10–2.1 among stable QTLs, harbored tightly linked markers, while qLL10–1 was one major QTL with 14.21 highest LOD and 19.3% variance. As LG10 harbored important traits QTLs, we might speculate that it could be hotspot region regulating fruit size and plant architectures. Conclusions This report highlights the extremely saturated linkage map using SLAF-seq and novel loci contributing fruit size-related attributes in goji berry. Our results will shed light on domestication traits and further strengthen molecular and genetic underpinnings of goji berry; moreover, these findings would better facilitate to assemble the reference genome, determining potential candidate genes and marker-assisted breeding.

Chronic gut inflammation is an important risk factor for colorectal cancer (CRC). Our recent study suggests that dietary Goji reduces gut inflammation and increases Bifidobacteria and butyrate-producing bacteria in interleukin-10-deficient mice. This study profiled faecal metabolomic changes of the same cohort of mice. Thirty-four compounds were altered due to Goji supplementation, including polyunsaturated long-chain fatty acids (PUFAs), sugar and sugar alcohols, benzene derivatives, pyridine derivatives, dicarboxylic acids and short-chain hydroxy acids. Pathway analysis showed that α-linolenic acid and linoleic acid metabolism were strongly affected by Goji supplementation. Four ω-6 PUFAs, including linoleic acid and arachidonic acid were reduced due to Goji supplementation. Faecal levels of most amino acids, positively correlated with gut inflammation and CRC risk, tended to decrease in the Goji supplemented group along with decreased urease activity. Data provide valuable metabolic clues for unravelling the beneficial effects of Goji supplementation against gut inflammation and related disease.

The aim of the study was to analyze potential health-promoting components of 21 new cultivars of goji (Lycium barbarum L.). Polyphenols and carotenoids were identified by LC-MS-Q/TOF and quantified by UPLC-PDA. Moreover, vitamin C, sugar and organic acid profile, antioxidant (ABTS+ , FRAP) and in vitro antidiabetic potential (inhibition of α-amylase and α-glucosidase) and anti-aging (acetylcholinesterase (AChE) and butyrylcholinesterase BuChE) activity were evaluated. Some new cultivars contained high amounts of polyphenols (g8, g13 and g43) and carotenoids (g11, g26 and g12), and showed antioxidant (g8, g17, g22, g23), antidiabetic (g26), and anti-aging activity (g4, g6, g37). They were also content of vitamin C (2.39 to 6.24 mg/100 g), organic acids (1.95–4.30 g/100 g), and sugars (1.59–5.11 g/100 g). In conclusion, selected new cultivars might be used for the production of functional foods, as well as for medical or/and cosmetic purposes.

Chinese wolfberry (Lycium spp.) is an important edible and medicinal plant, with a long cultivation history. The genetic relationships among wild Lycium species and landraces have been unclear for a number of reasons, which has hindered the breeding of modern Chinese wolfberry cultivars. In this study, we collected 19 accessions of Chinese wolfberry germplasm, and constructed the genetic relationship based on RAD-seq markers. We obtained 30.32 Gb of clean data, with the average value of each sample being 1.596 Gb. The average mapping rate was 85.7%, and the average coverage depth was 6.76 X. The phylogeny results distinguished all accessions clearly. All the studied landraces shared their most recent common ancestor with L. barbarum, which indicated that L. barbarum may be involved in cultivation of these landraces. The relationship of some landraces, namely the ‘Ningqi’ series, ‘Qingqi-1’ and ‘Mengqi-1,’ has been supported by the phylogeny results, while the triploid wolfberry was shown to be based on a hybrid between ‘Ningqi-1’ and a tetraploid wolfberry. This study uncovered the genetic background of Chinese wolfberry, and developed the foundation for species classification, accession identification and protection, and the production of hybrid cultivars of wolfberry. Electronic supplementary material The online version of this article (10.1007/s10528-018-9861-x) contains supplementary material, which is available to authorized users.

Since the fruits of Lycium L. species (Fructus Lycii, goji berries) are promoted as a &ldquo, superfood&rdquo, with plenty of health benefits, there is extensive research interest in their nutritional and phytochemical composition. In the present study, the nutritional value, minerals, fatty acid composition, and bioactive compounds of L. barbarum L., red, yellow, and black goji berry (L. ruthenicum Murray.) cultivated in Serbia were investigated. Antioxidant and antimicrobial properties of their methanol extracts were assessed. Red goji berry had the highest content of fats, dietary fiber, iron, total carotenoids, and 2-O-&beta, d-glucopyranosyl-l-ascorbic acid (AA-2&beta, G). The yellow goji berry extract showed the highest level of flavonoids and the most prominent antimicrobial (especially against Gram-negative bacteria) properties. The highest total phenolic content and the most potent antioxidant activity were observed for the extract of black goji berry. Therefore, all goji berries could be a valuable source of bioactive compounds in the food and pharmaceutical industry.

The fruit of Lycium barbarum L. (FLB) has been used as medicines and functional foods for more than 2000 years in East Asia. In this study, carotenoid, phenolic, flavonoid, and polysaccharide contents as well as the antioxidant activities of FLB from 13 different regions in China from a total of 78 samples were analyzed. The results showed that total carotenoid contents ranged from 12.93 to 25.35 mg β-carotene equivalents/g DW. Zeaxanthin dipalmitate was the predominant carotenoid (4.260–10.07 mg/g DW) in FLB. The total phenolic, total flavonoid, and total polysaccharide contents ranged from 6.899 to 8.253 mg gallic acid equivalents/g DW, 3.177 to 6.144 mg rutin equivalents/g DW, and 23.62 to 42.45 mg/g DW, respectively. Rutin content ranged from 0.1812 to 0.4391 mg/g DW, and ferulic acid content ranged from 0.0994 to 0.1726 mg/g DW. All of these FLB could be divided into two clusters with PCA analysis, and both individual carotenoids and total carotenoid contents could be used as markers for regional characterization. The phenolic components were the main substance for the antioxidant activity of FLB. Considering the functional component and antioxidant activities, FLB produced in Guyuan of Ningxia was the closest to Daodi herbs (Zhongwei of Ningxia), which is commercially available high quality FLB. The results of this study could provide guidance for comprehensive applications of FLB production in different regions.

Novel food, super food, wolfberry, the Himalayan longevity fruit. Several different and, even more, colourful names define the fruits of Lycium barbarum L., one of the most popular food supplements and anti-aging remedies of the recent years. Goji derivatives find application at the interface between food and medicine thanks to the claimed antioxidant and immunomodulatory properties. Aiming at identifying the most effective extraction protocol for processing different goji berries samples (fresh and dried, commercial and from an Italian cultivar), combinations of extractive and analytical techniques were attempted. The concentration of bioactive compounds and of total phenols were measured and the antioxidant activity of the obtained extracts was studied. The results highlight the most suitable combination of source and process to obtain an extract that can be suitable for nutraceutical applications.

Goji (fruits of Lycium barbarum L. and L. chinense Mill.) has been used in China as food and medicine for millennia, and globally has been consumed increasingly as a healthy food. Ningxia, with a semi-arid climate, always had the reputation of producing best goji quality (daodi area). Recently, the increasing market demand pushed the cultivation into new regions with different climates. We therefore ask: How does goji quality differ among production areas of various climatic regions? Historical records are used to trace the spread of goji production in China over time. Quality measurements of 51 samples were correlated with the four main production areas in China: monsoon (Hebei), semi-arid (Ningxia, Gansu, and Inner Mongolia), plateau (Qinghai) and arid regions (Xinjiang). We include morphological characteristics, sugar and polysaccharide content, antioxidant activity, and metabolomic profiling to compare goji among climatic regions. Goji cultivation probably began in the East (Hebei) of China around 100 CE and later shifted westward to the semi-arid regions. Goji from monsoon, plateau and arid regions differ according to its fruit morphology, whereas semi-arid goji cannot be separated from the other regions. L. chinense fruits, which are exclusively cultivated in Hebei (monsoon), are significantly lighter, smaller and brighter in color, while the heaviest and largest fruits (L. barbarum) stem from the plateau. The metabolomic profiling separates the two species but not the regions of cultivation. Lycium chinense and samples from the semi-arid regions have significantly (p < 0.01) lower sugar contents and L. chinense shows the highest antioxidant activity. Our results do not justify superiority of a specific production area over other areas. Instead it will be essential to distinguish goji from different regions based on the specific morphological and chemical traits with the aim to understand what its intended uses are.

This fact sheet describes goji, a small orange to red fruit. It lists recommended cultivars, how to grow goji, including site selection, soil, plant material, spacing, irrigation, fertilizer and pruning. Problems such as weeds, insects and diseases are described, as well as harvesting, productivity and use of goji.

Background : Lycium barbarum increased the postprandial energy expenditure (PPEE). Negative energy balance caused by the systematic procedure (TAI slim ® System), including increasing metabolic rate through physical activity, use of Lycium barbarum -containing TAI slim (Product A), and decreasing caloric intake by consuming a chewable confection (TAI slim SKINNY=Product B), and a meal replacement shake (TAI slim SHAKE=Product C), would be successful for weight loss. Methods : We examined TAI slim System on anthropometrics, appetite in Study 1 and PPEE in Study 2, both in a randomized, placebo-controlled, double-blind manner. 1 ) A total of 67 participants were randomized into 2 groups (placebo or TAI slim System). Intake procedures were: Product A, 60 ml (20 kcal) b.i.d. immediately before breakfast and lunch, Product B, 1 chew (20 kcal) t.i.d. between meals and after dinner; Product C, 40.5 g (158 kcal) as breakfast. A calorie-restricted diet with multi-vitamin supplementation and daily exercise was required. Anthropometric parameters were assessed at baseline, 4, 8, and 12 w. 2 ) Appetite was measured using a subjective visual analog scale during the initial 3-7 days of intake. 3 ) For PPEE evaluation, 12 participants consumed a single bout of TAI slim System products or placebo, and took part in 6 study sessions. EE was measured by an indirect calorimeter immediately before (baseline) and at 1, 2, and 4 h post-intake of samples. Results : 1 ) Body weight was significantly reduced by 6.2±0.7%, compared to pre-intervention with TAI slim System (P