Nutrition, Bioactive Components, and Hepatoprotective Activity of Fruit Vinegar Produced from Ningxia Wolfberry

Tian, Yinglei; Xia, Ting; Qiang, Xiao; Zhao, Yuxuan; Li, Shaopeng; Wang, Yiming; Zheng, Yu‐Guo; Yu, Junwei; Wang, Jianxin; Wang, Min

doi:10.3390/molecules27144422

Cited by 11 publications

(6 citation statements)

References 56 publications

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“…Furthermore, there is a protective effect of wolfberry fruit vinegar on the liver. It was found that wolfberry fruit vinegar treatment effectively alleviated liver injury by inhibiting oxidation levels and increasing antioxidant levels in CCl 4 -treated mice [95]. Taken together, the fermentation process of wolfberry fruit vinegar can improve the utilization rate of raw materials, screen excellent strains, and enhance fermentation efficiency, which are the key factors to control cost.…”

Section: Wolfberry Fruit Vinegarmentioning

confidence: 96%

Bioactive Components of Lycium barbarum and Deep-Processing Fermentation Products

Qiang,

Xia,

Geng

et al. 2023

Molecules

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Lycium barbarum, a homology of medicine and food, contains many active ingredients including polysaccharides, polyphenol, betaine, and carotenoids, which has health benefits and economic value. The bioactive components in Lycium barbarum exhibit the effects of antioxidation, immune regulation, hypoglycemic effects, and vision improvement. Recently, the development of nutrition and health products of Lycium barbarum has been paid more and more attention with the increase in health awareness. A variety of nutrients and bioactive components in wolfberry can be retained or increased using modern fermentation technology. Through fermentation, the products have better flavor and health function, which better meet the needs of market diversification. The main products related to wolfberry fermentation include wolfberry fruit wine, wolfberry fruit vinegar, and lactic acid fermented beverage. In this review, the mainly bioactive components of Lycium barbarum and its deep-processing products of fermentation were summarized and compared. It will provide reference for the research and development of fermented and healthy products of Lycium barbarum.

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Section: Wolfberry Fruit Vinegarmentioning

confidence: 96%

Bioactive Components of Lycium barbarum and Deep-Processing Fermentation Products

Qiang,

Xia,

Geng

et al. 2023

Molecules

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“…Wolfberry, rich in polyphenols, antioxidants, total sugar, and protein, demonstrates significant efficacy in alleviating liver injury induced by toxicants like CCl4 in mice. It achieves this by improving histopathological changes, reducing liver biochemical indices, and enhancing antioxidant capacity, thus offering protection against oxidative liver injury [26,27] .…”

Section: Hepatoprotective Effectmentioning

confidence: 99%

Therapeutic Synergies in Traditional Chinese Herbal Teas: An Integrative Review of Lonicerae Japonicae Flos and Complementary Constituents

2024

IJFM

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This review explores the synergistic blend of traditional Chinese herbal tea components, including Lonicerae Japonicae Flos, jasmine, Siraitia grosvenorii, burdock roots, and wolfberry. Each component is selected for its unique therapeutic properties and contribution to overall health benefits. With a resurgence of interest in natural remedies and holistic health, these teas have garnered attention for their potential to restore bodily balance and harmony as per Traditional Chinese Medicine principles. This comprehensive overview delves into the ethnopharmacological background, cultural significance, and scientific evidence supporting the health-promoting effects of these ingredients. Through an examination of their antipyretic, anti-inflammatory, antimicrobial, antiviral, and hepatoprotective properties, this review highlights the tea's potential in contemporary wellness practices, underscoring the blend's role in preventive health care and its therapeutic efficacy against a range of conditions.

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“…LBP was assayed by phenol-sulfuric acid method reference to GB/T 18672-2014 Appendix A of CNS (Yu et al, 2017). CP was assayed by Kjeldahl method reference to GB 5009.5-2016 of CNS (Tian et al, 2022). Mn was assayed by flame atomic absorption spectrophotometry (FAAS) at 279.5 nm reference to GB 5009.242-2017 of CNS (Wang et al, 2021).…”

Section: Hyperspectral Measurement and Chemical Analysismentioning

confidence: 99%

Estimation of nutrient contents in wolfberry (Lycium barbarum L.) based on hyperspectral analysis

ZHAO

ZHANG

Zhang

et al. 2022

Not Bot Horti Agrobo

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Rapid and accurate determination of the nutrient contents in wolfberry (Lycium barbarum L.) is of great significance for identifying the quality and origin of the fruit. Compared to traditional chemical analysis methods, hyperspectral remote sensing has the advantages of high speed and low cost. In this study, the dried fruits of wolfberry (cultivar ‘Ningqi No. 7’) taken from the Huinong, Yinchuan, Zhongning, and Tongxin regions of Ningxia, China, in 2020 were selected as samples. Two methods, the variable importance measure (VIM) under random forest and the successive projection algorithm (SPA), were applied to select the hyperspectral characteristic variables. The test set coefficient of determination (R2p), root mean square error of prediction (RMSEP), and relative percent deviation (RPD) for different pre-treatments and characteristic variable selection methods were compared. Finally, the optimal estimation models of partial least squares regression (PLSR) for the contents of eight nutrients in wolfberry were established. The results were as follows: (1) The variation trends of the original hyperspectral reflectance curves of wolfberries from different yield areas and harvest dates were similar, and the spectral characteristic absorption bands were significantly enhanced after first-order differential transformation. (2) After extracting the characteristic bands using SPA, the RPD values were all above 2.0, and the estimation performance was significantly better than that of the full bands. (3) The optimal estimation model for total sugar (TS), crude protein (CP), and Ca was found to be SG-MSC-SPA-PLSR; the optimal estimation model for Lycium barbarum polysaccharide (LBP), Mn, and Zn was found to be SG-2ndD-SPA-PLSR; and the optimal estimation model for Cu and Fe was found to be SG-1stD-SPA-PLSR. The results have important reference value for the quality evaluation and origin traceability of wolfberry.

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Nutrition, Bioactive Components, and Hepatoprotective Activity of Fruit Vinegar Produced from Ningxia Wolfberry

Cited by 11 publications

References 56 publications

Bioactive Components of Lycium barbarum and Deep-Processing Fermentation Products

Bioactive Components of Lycium barbarum and Deep-Processing Fermentation Products

Therapeutic Synergies in Traditional Chinese Herbal Teas: An Integrative Review of Lonicerae Japonicae Flos and Complementary Constituents

Estimation of nutrient contents in wolfberry (Lycium barbarum L.) based on hyperspectral analysis

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