This study was conducted to investigate the physicochemical properties and antioxidant activity of the solvent fractions obtained from 80% ethanol extracts of Wasabia koreana Nakai leaves. From the ethanol extracts, hexane, chloroform, ethyl acetate, and n-butanol fractions were sequentially extracted and collected, and further used for the investigation. The highest yield was obtained in the water fraction and its pH was 4.25. The total polyphenol, total flavonoid and total pectin contents in the ethyl acetate fraction were 56.24 mgGAE/g, 97.29 mgNE/g and 108.8 mg/g, respectively. This indicated that the extraction yields of the phenolic compounds and pectin in the solvent fractions obtained from the Wasabi leaves and petiole were significantly different. Analysis of the taste components of the ethyl acetate and water fractions was carried out using an electronic tongue sensor. A negative concentration-dependent population for the ethyl acetate fraction and a positive population for the water fraction, corresponding to DF1 (83.96%) in the discriminant function analysis (DFA) plot, were confirmed from the analysis. In the ethyl acetate fraction, the IC 50 values of 1,1-diphenyl-2-picrylhydrazyl(DPPH) radical scavenging activity and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid(ABTS) radical scavenging activity were 899.88 ppm and 276.63 ppm, respectively. Therefore, the ethanol extracts and fractions from Wasabia koreana Nakai leaf have low utilization, which will be beneficial for the development of high value-added products via improvement in the taste components and antioxidant activity.
BACKGROUND: The gut microbiota (GM) plays an important role in human health and is being investigated as a possible target for new therapies. Although there are many studies showing that emodin can improve host health, emodin-GM studies are scarce. Here, the effects of emodin on the GM were investigated in vitro and in vivo.
RESULTS:In vitro single bacteria cultivation showed that emodin stimulated the growth of beneficial bacteria Akkermansia, Clostridium, Roseburia, and Ruminococcus but inhibited major gut enterotypes (Bacteroides and Prevotella). Microbial community analysis from a synthetic gut microbiome model through co-culture indicated the consistent GM change by emodin. Interestingly, emodin stimulated Clostridium and Ruminococcus (which are related to Roseburia and Faecalibacterium) in a mice experiment and induced anti-inflammatory immune cells, which may correlate with its impact on specific gut bacteria.CONCLUSION: Emodin (i) showed similar GM changes in monoculture, co-culture, and in an in vivo mice experiment and (ii) simulated regulatory T-cell immune responses in vivo. This suggest that emodin may be used to modulate the GM and improve health.
Hypsizygus marmoreus, an edible mushroom with various functional properties, was prepared to obtain coarse and superfine powders. We evaluated the effect of particle size on mushroom powder quality. The water absorption index and total dietary fiber contents of superfine powders (average median diameter, 4.791 μm) were 5.79 g/g and 28.50 g/100 g, respectively, which were higher than the corresponding values of coarse powder (average median diameter, 168.085 μm). Similarly, extracts prepared from the superfine mushroom powders exhibited higher total polyphenolics contents (83.91 mgGAE/100 g), total sugar contents (5,138.50 mg/100 g), and total flavonoid contents (43.99 mgNE/100 g) compared with those prepared from coarse mushroom powders. The extraction yield and pH were higher for superfine powder concentrates than for coarse powder concentrates. According to the electronic tongue results, superfine powder extracts had high scores for umami, sourness, and sweetness, while coarse powder extracts scored high in bitterness. Furthermore, SEM images indicated that both powders differed in either the shape or size of the particles; coarse powder particles exhibited irregular shapes and high porosity, while superfine powder particles represented a uniform shape and lower porosity. Particle size reduction through superfine grinding improved the physicochemical and morphological properties of the mushroom powder samples and their hot-water extracts.
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