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22 results on '"Xin, Xiangdong"'

4. Studies on 1-deoxynojirimycin biosynthesis in mulberry (Morus alba L.) seeds through comparative transcriptomics.

Author

Xin, Xiangdong, Jiang, Xueping, Thomas, Attaribo, Niu, Baoxin, Zhang, Minqi, Xu, Xueming, Zhang, Ran, Li, Hao, and Gui, Zhongzheng

Subjects
WHITE mulberry, TRANSCRIPTOMES, BIOSYNTHESIS, POLYPHENOL oxidase, MULBERRY
Abstract

Mulberry (Morus alba L.) plants are rich in 1-deoxynojirimycin (DNJ), which is a potential α-glucosidase inhibitor exhibiting various physiological activities. Compared to other tissues, Morus alba L. seeds contain the highest DNJ content, however, the DNJ biosynthesis mechanisms are unclear. In this study, we examined fruits of 27 mulberry varieties and found that variety MS02 had the highest DNJ levels (22.28 mg/g), whereas variety MS15 contained the lowest DNJ levels (0.37 mg/g). Through comparative transcriptomics, 1,719 differentially expressed genes (DEGs) were identified, 1,170 of which were upregulated, and 549 were downregulated in MS02 compared to MS15. DEGs were associated with cellular processes, metabolic processes, and catalytic activity. Specifically, nine DEGs were identified to be involved in alkaloid biosynthesis pathways, according to Kyoto Encyclopaedia of Genes and Genomes enrichment analysis, and four enzymes, i.e. polyphenol oxidase, tyrosine aminotransferase, aromatic-L-amino-acid decarboxylase, and tropinone reductase, are proposed to play important roles in DNJ biosynthesis. In conclusion, DNJ biosynthesis in mulberry seeds appears to be mediated by upregulation of polyphenol oxidase, tyrosine aminotransferase, aromatic-L-amino-acid decarboxylase, and tropinone reductase. [ABSTRACT FROM AUTHOR]

Published
2024
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11. Enhancement of Stability and Antioxidant Activity of Mulberry Anthocyanins Through Succinic Acid Acylation

Author

Zhang, Bei, Jiang, Xizhi, Huang, Gaiqun, Xin, Xiangdong, Attaribo, Thomas, Zhang, Yueyue, Zhang, Ning, Gui, Zhongzheng, Zhang, Bei, Jiang, Xizhi, Huang, Gaiqun, Xin, Xiangdong, Attaribo, Thomas, Zhang, Yueyue, Zhang, Ning, and Gui, Zhongzheng

Abstract

Research background. Anthocyanins possess valuable health-promoting activities with significant health benefits for humans. However, their instability is a limiting factor for their usage in functional foods and beverages. Experimental approach. In this work, a new method to enhance the stability of anthocyanins from mulberry fruit through acylation by using succinic acid as a selected acyl donor was explored. The Box-Behnken design of response surface methodology was applied to determine the optimized conditions for the acylation process. Results and conclusions. The highest acylation conversion rate was 79.04% at anthocyanins to succinic acid mass ratio 1:8.96, acylation duration 3 h and temperature 50 °C. Structural analysis of acylated anthocyanins revealed that succinic acid introduces a C-O-C bond and a hydroxyl group. The thermostability and light stability of mulberry anthocyanins were significantly improved after acylation, and the antioxidant activity expressed as total reducing power and Fe2+-chelating capacity of the acylated anthocyanins was also enhanced. Novelty and scientific contribution. Succinic acid acylation provides a novel method for stabilizing mulberry anthocyanins, as evidenced by the increased stability and antioxidant ability of anthocyanins, and thus facilitates its use in the food and nutraceutical industries., Pozadina istraživanja. Antocijani imaju pozitivni učinak na ljudsko zdravlje, no njihova im nestabilnost ograničava uporabu u proizvodnji funkcionalne hrane i pića. Eksperimentalni pristup. U ovom je radu ispitana nova metoda povećanja stabilnosti antocijana iz ploda duda aciliranjem s jantarnom kiselinom kao donorom acilne skupine. Optimalni uvjeti reakcije određeni su pomoću Box-Behnkenovog statističkog plana i metodom odzivnih površina. Rezultati i zaključci. Najveći postotak konverzije od 79,04 % postignut je pri masenom omjeru antocijana i jantarne kiseline od 1:8,96; trajanju acilacije od 3 h i temperaturi od 50 °C. Analizom strukture aciliranih antocijana utvrđeno je da sadržavaju C-O-C vezu i hidroksilnu skupinu iz jantarne kiseline. Aciliranje je bitno povećalo stabilnost antocijana pri izlaganju povišenim temperaturama i svjetlosti, te njihovu antioksidacijsku aktivnost, izraženu kroz ukupnu reducirajuću snagu i sposobnost keliranja Fe2+ iona. Novina i znanstveni doprinos. Aciliranje jantarnom kiselinom predstavlja novu metodu stabilizacije antocijana iz duda, što potvrđuje njihova povećana stabilnost i antioksidacijska sposobnost, čime je olakšana njihova primjena u proizvodnji hrane i nutraceutika.

Published
2022

15. Dual-Targeting Antiproliferation Hybrids Derived from 1-Deoxynojirimycin and Kaempferol Induce MCF-7 Cell Apoptosis through the Mitochondria-Mediated Pathway

Author

Zhang, Ran, primary, Zhang, Yueyue, additional, Xin, Xiangdong, additional, Huang, Gaiqun, additional, Zhang, Ning, additional, Zeng, Qinglei, additional, Tang, Liumei, additional, Attaribo, Thomas, additional, Lee, Kwang Sik, additional, Jin, Byung Rae, additional, and Gui, Zhongzheng, additional

Published
2021
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17. Effect of the silkworm pupa protein–glucose conjugate on the thermal stability and antioxidant activity of anthocyanins

Author

Attaribo, Thomas, primary, Huang, Gaiqun, additional, Xin, Xiangdong, additional, Zeng, Qinlei, additional, Zhang, Yueyue, additional, Zhang, Ning, additional, Tang, Liumei, additional, Sedjoah, Rita-Cindy Aye-Ayire, additional, Zhang, Ran, additional, Lee, Kwang Sik, additional, Jin, Byung Rae, additional, and Gui, Zhongzheng, additional

Published
2021
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