Category Ranking
98%
Total Visits
921
Avg Visit Duration
2 minutes
Citations
20
Article Abstract
Mulberry pomace is rich in phytochemicals, but there are few studies on its utilization as a by-product. Natural foods containing phytochemicals can alleviate the toxic effects of excessive glucose intake. In this study, we investigated the protective effect of -fermented mulberry pomace extract (FMPE) under hyperglycemic conditions. The phenolic compounds and α-glucosidase inhibition of FMPE were determined using UPLC-MS and chemical models. Furthermore, was a model system to study the hypoglycemic effects. The results showed that the polyphenolics and α-glucosidase inhibition were improved during fermentation. Three phenolic components (cyanidin, 2,4,6-trihydroxybenzaldehyde, and taxifolin) were important variables for α-glucosidase inhibition. FMPE and the three key compound treatments reduced the glucose content and reactive oxygen species (ROS) level in . The protective mechanism occurred by activating DAF-16/FOXO and SKN-1/Nrf2. This study suggests that -fermentation was a potential way to utilize mulberry pomace polyphenols as hypoglycemic food ingredients.
Download full-text PDF |
Source |
|---|---|
| http://dx.doi.org/10.1039/d3fo02386a | DOI Listing |
Publication Analysis
Top Keywords
Similar Publications
Effect of and sea buckthorn pomace on the fermentation quality and microbial community of paper mulberry silage.
Front Plant Sci
August 2024
College of Life Sciences/Xinjiang Production and Construction Corps Key Laboratory of Oasis Town and Mountain-basin System Ecology, Shihezi University, Shihezi, Xinjiang, China.
Background: Paper mulberry is a promising alternative fodder source due to its high protein and the abundance of active components. However, paper mulberry often faces susceptibility to contamination during silage fermentation, and there is a need to improve the quality of silage fermentation of paper mulberry through exotic additives. Sea buckthorn pomace (BP) is a feed additive containing antimicrobial and antioxidant substances that help to enhance silage fermentation.
View Article and Find Full Text PDFHypoglycemic effect of -fermented mulberry pomace extract and in .
Food Funct
October 2023
Key Laboratory of Environment Correlative Dietology (Ministry of Education), Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control (Huazhong Agricultural University), College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, 430070, China. xuxiaoyun@mai
Mulberry pomace is rich in phytochemicals, but there are few studies on its utilization as a by-product. Natural foods containing phytochemicals can alleviate the toxic effects of excessive glucose intake. In this study, we investigated the protective effect of -fermented mulberry pomace extract (FMPE) under hyperglycemic conditions.
View Article and Find Full Text PDFFabricating a visibly colorimetric film via self-releasing of anthocyanins from distributed mulberry pomace particles in hydrophilic sodium carboxymethyl starch-based matrix to monitor meat freshness.
Int J Biol Macromol
August 2023
Key Laboratory of Bio-based Materials Science and Technology of Ministry of Education, Northeast Forestry University, 26th Hexing Road, Xiangfang District, Harbin 150040, PR China. Electronic address:
A highly distinguishable indicator film was developed based on sodium carboxymethyl starch, κ-carrageenan, carboxylated cellulose nanocrystals and mulberry pomace particles (MPPs). As the content of MPPs increased from 0 % to 6 %, the tensile strength decreased from 11.71 MPa to 5.
View Article and Find Full Text PDFEffects of mulberry pomace on physicochemical and textural properties of stirred-type flavored yogurt.
J Dairy Sci
December 2021
Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China; College of Bioscience and Bioengineering, Jia
Adding functional ingredients is an important method to develop functional dairy products. Mulberry pomace (MPo), a byproduct of mulberry fruit processing, is rich in phenolic compounds and anthocyanins and can be served as the functional ingredient in functional dairy products. The aim of this work was to prepare a functional flavored yogurt by incorporating MPo into stirred yogurt and to investigate the effects of MPo on the physicochemical and textural properties of the product during cold storage.
View Article and Find Full Text PDFDevelopment and characterization of active and pH-sensitive films based on psyllium seed gum incorporated with free and microencapsulated mulberry pomace extracts.
Food Chem
August 2021
School of Agriculture and Food, The University of Melbourne, Parkville, Vic 3010, Australia.
Intelligent packaging with a pH indicator has been a hot research topic due to its extra active role compared with traditional ones. Considering the possible toxicity of synthetic pH sensitive pigments, natural pigments are promising alternative indicators. This work aimed to develop and characterize active and pH sensitive films based on psyllium seed gum (PSG) incorporated with free and microencapsulated mulberry pomace extracts (MPE).
View Article and Find Full Text PDF