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In this study, the total flavonoid composition and bioactivity of finger millet was analyzed. Eleusine coracana flavonoids (ECFs) were obtained through sequential 70% ethanol extraction, ethyl acetate extraction, and purification with D101 macroporous resin. The total flavonoid content was determined using the NaNO2-Al(NO3)3-NaOH colorimetric method, and the flavonoid composition using ultra-high performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS). The in vitro antioxidant activity of ECFs was evaluated using chemical assays, and the anti-aging activity using C. elegans as a model organism. The results demonstrated that the total flavonoid content of ECFs was 82.6%, with 16 major components being identified, including flavonoid glycosides and catechin. In vitro antioxidant tests showed that ECFs exhibited half-maximal inhibitory concentrations (IC50) of 45.34 and 22.75 μg/mL against 1, 1-diphenyl-2-picrylhydrazyl (DPPH) and 2, 2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) cation radicals, respectively, with the IC50 against ABTS cation radicals being lower than that of the positive control vitamin E (29.25 μg/mL). At a concentration of 200 μg/mL, ECFs increased catalase activity in C. elegans by 53.98%, superoxide dismutase activity by 30.64%, and glutathione levels by 51.06%, while decreasing malondialdehyde (MDA) content by 11.82%. ECFs extended the lifespan of C. elegans by 17.86%, and improved its mobility compared to the control group, indicating improved vitality. ECFs had no significant effect on C. elegans fecundity suggesting no promoting effect on its reproductive function. Additionally, ECFs reduced the level of lipofuscin by 53.91%. These findings demonstrated that ECFs had significant antioxidant effects both in vitro and in vivo as well as remarkable anti-aging activity in C. elegans, which could provide a foundation for the functional application of finger millet.

Objective: To explore the hypolipidemic activity and toxic side effect of lansiumamide B (LB) from chicken-heart shaped wampee (Clausena lansium) seeds in C57BL/6J mice fed on a high-fat-diet (HFD) model. Methods: The no observed adverse effect level (NOAEL) of LB in mice was assessed by oral acute toxicity test. HFD-fed mice were intragastrically administered with LB at 1/100, 1/50 and 1/25 NOAEL for 4 weeks. To evaluate the lipid-lowering activity of LB, body mass, serum lipids, insulin resistance, and oxidative stress indicators were measured. Results: The NOAEL of LB was 2 g/kg mb. LB significantly reduced body mass in HFD-fed mice. Compared with the HFD model group, body mass decreased by 15.51% and Lee’s index declined by 3.25% in the high-dose LB group; the concentration of high-density lipid-cholesterol (HDL-C) increased by 38.04%, and the activities of superoxide dismutase (SOD), glutathione peroxidase (GSH-Px) and catalase (CAT) in the serum increased by 41.86%, 41.95%, and 105.50%, respectively. Conclusion: LB within the NOAEL range has significant lipid-lowering activity in mice without obvious toxicity.

The effects of ultra-high pressure (100-500 MPa) coupled with heat treatment (40 °C/30 min, 90 °C/20 min) on the gel properties and water migration of bighead carp (Aristichthys nobilis) surimi were studied. The changes in gel strength, water-holding capacity (WHC), whiteness, texture, microstructure, SDS-PAGE, and water migration of bighead carp surimi gel under different treatment conditions were investigated, and the correlations of these indicators with gel strength were analyzed. The results show that ultra-high pressure treatment coupled with heat treatment significantly improves the gel properties of bighead carp surimi. The gel strength and unit mass peak area of immobile water (A22) of the gel after ultra-high pressure treatment at 300 MPa/15 min followed by heat treatment (denoted as 300PH) were significantly higher than those of the other treatment groups (p<0.05). The gel strength and WHC of the 300PH sample were higher by 88.40% and 4.75%, respectively, than those of the samples subjected to traditional two-stage heat treatment. The indicators that were highly correlated with the gel strength of surimi gel were breaking force, depression depth, hardness, springiness, cohesiveness, chewiness, and A22. The unit mass peak area of bound water (A21) was moderately correlated with the gel strength of surimi gel. This indicates that 300PH formed a dense gel network structure, locked more bound water, and restricted the migration of immobile water to free water, thereby improving the properties of surimi gel. This research aims to provide data reference for industrial application of ultra-high pressure in the processing of surimi gel products and high-quality freshwater fish surimi products. [ABSTRACT FROM AUTHOR]

Citron essential oil contains numerous health‐beneficial components, however, with relatively low level in plants. In this paper, the components and physicochemical properties of finger citron essential oil extract (FEOE) obtained by a novel continuous phase‐transition extraction (CPE) were investigated and compared with those achieved by supercritical fluid extraction (SFE). Results indicated that CPE‐derived FEOE significantly increased by 12% in yield compared to SFE‐derived FEOE. Gas chromatograph ‐ mass spectrometry (GC–MS) analysis showed that FEOE extracted by both methods contained acids, esters, olefins, and alcohols. However, aromatics and heterocycles were only found in CPE‐derived FEOE. Moreover, the relative contents of acids and esters in CPE‐derived FEOEdecreased in comparison with those in SFE‐derived FEOE. On the other hand, the relative contents of olefins, alcohols, aromatic, and heterocycle compounds increased, suggesting a rich and multi‐layered fragrance with plentiful characteristic aroma substances in CPE‐derived FEOE. In addition, FEOE extracted by CPE maintained strong antioxidant activity in a dose‐dependent manner. Together, our results demonstrated that CPE could be a promising technology for essential oil extraction. [ABSTRACT FROM AUTHOR]

This study investigated the effects of pressure treatment on the gel characteristics and gel formation mechanism of bighead carp surimi gels. Bighead carp surimi and isolated actomyosin were subjected to various pressures (100, 200, 300, 400, and 500 MPa) at 25°C for 30 min. Compared to traditional two-step heat-treated gels, gels treated at pressures above 300 MPa exhibited less hardness and chewiness but higher gel strength. The highest gel strength and springiness were observed at 500 MPa. Pressure-treated gels exhibited improved whiteness and water-holding capacity, while heat-treated gels were lighter ( L*) and more yellow ( b*). The increase in actomyosin turbidity with increasing pressure coincided with a decrease in protein solubility, suggesting the formation of protein aggregates. SDS-polyacrylamide gel electrophoresis (SDS-PAGE) showed that high pressure treatment induced polymerization and degradation of myosin heavy chain. Scanning electron microscope (SEM) indicated that the pressure-treated gels exhibited more ordered protein networks. Practical applications As a new food processing technology, ultra-high pressure (UHP) technology can not only keep the original flavor of raw materials during processing, but also improve the quality of surimi gels. Actomyosin protein is a key protein in the process of high quality surimi gel. Studying the effect of ultra-high pressure on surimi gel and actomyosin proteins may provide theoretical support for the industrial production of surimi. [ABSTRACT FROM AUTHOR]