Corrigendum to “Nutraceutical potential of selected wild edible fruits of the Indian Himalayan region” [Food Chem. 215 (2017) 84–91]

Bhatt, Indra D.; Rawat, Sandeep; Badhani, Amit; Rawal, Ranbeer S.

doi:10.1016/j.foodchem.2017.04.048

Cited by 3 publications

(1 citation statement)

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“…Being a high acidic fruit (pH 1.9 to 3.0), microbial spoilage and Maillard reactions are not likely to be a concerning issue for the browning of P. emblica juice (Annapoorna et al., 2023; Pham et al., 2020). Previous studies reported that the major bioactive compounds present in P. emblica are mainly phenolics (including hydrolyzable tannins [both ellagitannins and gallotannins], catechins, and terpenoids) (Bhatt et al., 2017; Rose et al., 2018). Phenolic compounds are known to play a prominent role in organoleptic properties and in addition to quality enhancement, they also impart color and flavor to the juices (Khanizadeh et al., 2008; Vasudha 2014).…”

Section: Introductionmentioning

confidence: 99%

Changes in phenolic compounds of Phyllanthus emblica juice during different storage temperature and pH conditions

Long,

Li,

et al. 2024

Journal of Food Science

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The aim of this experiment was to investigate the effect of storage temperature and pH on phenolic compounds of Phyllanthus emblica juice. Juice was stored at different temperatures and pH for 15 days and sampled on 2‐day intervals. The browning index (BI, ABS420 nm), pH, centrifugal precipitation rate (CPR), and phenolic compounds were evaluated. The results showed 4°C and pH 2.5 could effectively inhibit browning and slow down pH drop of P. emblica juice. The result of orthogonal partial least square‐discriminant analysis showed P. emblica juice stored at 4°C and pH 2.5 still had a similar phenolic composition, but at 20°C, 37°C, and pH 3.5, the score plots were concentrated only in the first 3 days. Additionally, gallic acid (GA) and ellagic acid (EA) were screened out to be the differential compounds for browning of P. emblica juice. The contents of GA, epigallocatechin (EGC), corilagin (CL), gallocatechin gallate (GCG), chebulagic acid (CA), 1,2,3,4,6‐O‐galloyl‐d‐glucose (PGG), and EA were more stable at 4°C and pH 2.5. Overall, during storage at 4°C and pH 2.5, it could inhibit the increase of GA and EA and decrease of CL, GCG, CA, and PGG, whereas EGC did not show significant difference between storage conditions. The CPR was higher at 4°C, while pH 2.5 could reduce the CPR. In conclusion, in order to maintain stability of phenolic compounds and extended storage period, the P. emblica juice could be stored at low temperature and adjust the pH to increase the stability of juice system.

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Section: Introductionmentioning

confidence: 99%

Changes in phenolic compounds of Phyllanthus emblica juice during different storage temperature and pH conditions

Long,

Li,

et al. 2024

Journal of Food Science

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Composition, Antivirulence Activity, and Active Property Distribution of the Fruit of Terminalia chebula Retz

Han

et al. 2019

Journal of Food Science

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The fruit of Terminalia chebula Retz., or Tibet Olive, is widely used as a food supplement in China. It possesses some natural antimicrobial properties; however, its chemical composition and antivirulence effects have not been identified. In this work, 29 compounds were identified from the peel of T. chebula fruit by ultra‐high‐performance liquid chromatography‐tandem quadrupole time‐of‐flight mass spectrometry. Both the extract of T. chebula and its phenolic acid, corilagin, showed antivirulent activity against Staphylococcus aureus. Specifically, they inhibited biofilm formation. The half maximal inhibitory concentration was 0.13 and 3.18 µg/mL for the extract and corilagin, respectively, whereas for α‐hemolysin secretion, the respective concentrations were 30 and 10 µg/mL. Its mechanism of action may be due to reducing the transcription of genes related to quorum sensing. These genes included staphylococcal accessory regulator A, intercellular adhesion accessory gene regulator A, and RNAIII. These findings provide evidence that this food supplement could be an effective antivirulent with corilagin as its active ingredient. Practical Application Corilagin from the fruit of Terminalia chebula Retz. may be used as an antibacterial for its antivirulent activity against Staphylococcus aureus

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Corilagin: A Novel Antivirulence Strategy to Alleviate Streptococcus pneumoniae Infection by Diminishing Pneumolysin Oligomers

et al. 2022

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Pneumolysin (PLY) is a significant virulence factor of Streptococcus pneumoniae (S. pneumoniae), able to break through the defense system of a host and mediate the occurrence of a series of infections. Therefore, PLY as the most ideal target to prevent S. pneumoniae infection has received more and more attention and research. Corilagin is a tannic acid that exhibits excellent inhibition of PLY oligomers without bacteriostatic activity to S. pneumoniae. Herein, hemolytic activity assays, cell viability tests and western blot experiments are executed to evaluate the antivirulence efficacy of corilagin against PLY in vitro. Colony observation, hematoxylin and eosin (H&E) staining and cytokines of bronchoalveolar lavage fluid (BALF) are applied to assess the therapeutic effect of corilagin in mice infected by S. pneumoniae. The results indicate the related genes of corilagin act mainly via enrichment in pathways associated with pneumonia disease. Furthermore, molecular docking and molecular dynamics simulations show that corilagin might bind with domains 3 and 4 of PLY and interfere with its hemolytic activity, which is further confirmed by the site-directed mutagenesis of PLY. Additionally, corilagin limits PLY oligomer production without impacting PLY expression in S. pneumoniae cultures. Moreover, corilagin effectively relieves PLY-mediated cell injury without any cytotoxicity, even then reducing the colony count in the lung and the levels of pro-inflammatory factors in BALF and remarkably improving lung lesions. All the results demonstrate that corilagin may be a novel strategy to cope with S. pneumoniae infection by inhibiting PLY oligomerization.

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Corrigendum to “Nutraceutical potential of selected wild edible fruits of the Indian Himalayan region” [Food Chem. 215 (2017) 84–91]

Cited by 3 publications

References 0 publications

Changes in phenolic compounds of Phyllanthus emblica juice during different storage temperature and pH conditions

Changes in phenolic compounds of Phyllanthus emblica juice during different storage temperature and pH conditions

Composition, Antivirulence Activity, and Active Property Distribution of the Fruit of Terminalia chebula Retz

Corilagin: A Novel Antivirulence Strategy to Alleviate Streptococcus pneumoniae Infection by Diminishing Pneumolysin Oligomers

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