Cargando…

Evaluation of Bioactive Compounds and Bioactivities in Plum (Prunus salicina Lindl.) Wine

With the increase in demand of fruit wine year by year, it is necessary to develop novel fruit wine with high functional activities. Prunus salicina Lindl. (named as Niuxin plum) is a remarkable material for brewing fruit wine owing to its suitable sugar-acid ratio, characteristic aroma and bioactiv...

Descripción completa

Detalles Bibliográficos
Autores principales: Liu, Guoming, Wei, Ping, Tang, Yayuan, Pang, Yiyang, Sun, Jian, Li, Jiemin, Rao, Chuanyan, Wu, Cuiqiong, He, Xuemei, Li, Li, Ling, Dongning, Chen, Xi
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2021
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8591244/
https://www.ncbi.nlm.nih.gov/pubmed/34790690
http://dx.doi.org/10.3389/fnut.2021.766415
_version_ 1784599184654991360
author Liu, Guoming
Wei, Ping
Tang, Yayuan
Pang, Yiyang
Sun, Jian
Li, Jiemin
Rao, Chuanyan
Wu, Cuiqiong
He, Xuemei
Li, Li
Ling, Dongning
Chen, Xi
author_facet Liu, Guoming
Wei, Ping
Tang, Yayuan
Pang, Yiyang
Sun, Jian
Li, Jiemin
Rao, Chuanyan
Wu, Cuiqiong
He, Xuemei
Li, Li
Ling, Dongning
Chen, Xi
author_sort Liu, Guoming
collection PubMed
description With the increase in demand of fruit wine year by year, it is necessary to develop novel fruit wine with high functional activities. Prunus salicina Lindl. (named as Niuxin plum) is a remarkable material for brewing fruit wine owing to its suitable sugar-acid ratio, characteristic aroma and bioactive compounds. This study intends to modify the fermentation technology, identify and quantify nutritional compositions and volatile profiles, as well as bioactive substances in Niuxin plum wine, as well as evaluate the antioxidant and hypoglycemic activities in vitro of major bioactive components from Niuxin plum wine. According to single-factor and orthogonal tests, the optimal fermentation conditions of 13.1% vol Niuxin plum wine should be Saccharomyces cerevisiae Lalvin EC1118 at 0.1% and a fermentation temperature of 20°C for 7 days. A total of 17 amino acids, 9 mineral elements, 4 vitamins, and 55 aromatic components were detected in plum wine. Polysaccharides from Niuxin plum wine (named as NPWPs) served as the major bioactive components. The NPWP with a molecular weight over 1,000 kDa (NPWP-10) demonstrated extraordinary DPPH free radical scavenging capacity and α-glucosidase inhibitory activity among all NPWPs having different molecular weight. Moreover, the structural characterization of NPWP-10 was also analyzed by high performance liquid chromatography (HPLC), fourier-transform infrared (FT-IR) and nuclear magnetic resonance (NMR) spectra studies. NPWP-10 was composed of mannose, rhamnose, arabinose, galactose and galacturonic acid with molar ratios of 2.570:1.775:1.045:1.037:1. NPWP-10 contained α-configuration as the main component and β-configuration as the auxiliary component. This study highlights NPWP-10 is an importantly biological polysaccharide from Niuxin plum wine, as well as provides a scientific basis for developing the plum wine industry.
format Online
Article
Text
id pubmed-8591244
institution National Center for Biotechnology Information
language English
publishDate 2021
publisher Frontiers Media S.A.
record_format MEDLINE/PubMed
spelling pubmed-85912442021-11-16 Evaluation of Bioactive Compounds and Bioactivities in Plum (Prunus salicina Lindl.) Wine Liu, Guoming Wei, Ping Tang, Yayuan Pang, Yiyang Sun, Jian Li, Jiemin Rao, Chuanyan Wu, Cuiqiong He, Xuemei Li, Li Ling, Dongning Chen, Xi Front Nutr Nutrition With the increase in demand of fruit wine year by year, it is necessary to develop novel fruit wine with high functional activities. Prunus salicina Lindl. (named as Niuxin plum) is a remarkable material for brewing fruit wine owing to its suitable sugar-acid ratio, characteristic aroma and bioactive compounds. This study intends to modify the fermentation technology, identify and quantify nutritional compositions and volatile profiles, as well as bioactive substances in Niuxin plum wine, as well as evaluate the antioxidant and hypoglycemic activities in vitro of major bioactive components from Niuxin plum wine. According to single-factor and orthogonal tests, the optimal fermentation conditions of 13.1% vol Niuxin plum wine should be Saccharomyces cerevisiae Lalvin EC1118 at 0.1% and a fermentation temperature of 20°C for 7 days. A total of 17 amino acids, 9 mineral elements, 4 vitamins, and 55 aromatic components were detected in plum wine. Polysaccharides from Niuxin plum wine (named as NPWPs) served as the major bioactive components. The NPWP with a molecular weight over 1,000 kDa (NPWP-10) demonstrated extraordinary DPPH free radical scavenging capacity and α-glucosidase inhibitory activity among all NPWPs having different molecular weight. Moreover, the structural characterization of NPWP-10 was also analyzed by high performance liquid chromatography (HPLC), fourier-transform infrared (FT-IR) and nuclear magnetic resonance (NMR) spectra studies. NPWP-10 was composed of mannose, rhamnose, arabinose, galactose and galacturonic acid with molar ratios of 2.570:1.775:1.045:1.037:1. NPWP-10 contained α-configuration as the main component and β-configuration as the auxiliary component. This study highlights NPWP-10 is an importantly biological polysaccharide from Niuxin plum wine, as well as provides a scientific basis for developing the plum wine industry. Frontiers Media S.A. 2021-11-01 /pmc/articles/PMC8591244/ /pubmed/34790690 http://dx.doi.org/10.3389/fnut.2021.766415 Text en Copyright © 2021 Liu, Wei, Tang, Pang, Sun, Li, Rao, Wu, He, Li, Ling and Chen. https://creativecommons.org/licenses/by/4.0/This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.
spellingShingle Nutrition
Liu, Guoming
Wei, Ping
Tang, Yayuan
Pang, Yiyang
Sun, Jian
Li, Jiemin
Rao, Chuanyan
Wu, Cuiqiong
He, Xuemei
Li, Li
Ling, Dongning
Chen, Xi
Evaluation of Bioactive Compounds and Bioactivities in Plum (Prunus salicina Lindl.) Wine
title Evaluation of Bioactive Compounds and Bioactivities in Plum (Prunus salicina Lindl.) Wine
title_full Evaluation of Bioactive Compounds and Bioactivities in Plum (Prunus salicina Lindl.) Wine
title_fullStr Evaluation of Bioactive Compounds and Bioactivities in Plum (Prunus salicina Lindl.) Wine
title_full_unstemmed Evaluation of Bioactive Compounds and Bioactivities in Plum (Prunus salicina Lindl.) Wine
title_short Evaluation of Bioactive Compounds and Bioactivities in Plum (Prunus salicina Lindl.) Wine
title_sort evaluation of bioactive compounds and bioactivities in plum (prunus salicina lindl.) wine
topic Nutrition
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8591244/
https://www.ncbi.nlm.nih.gov/pubmed/34790690
http://dx.doi.org/10.3389/fnut.2021.766415
work_keys_str_mv AT liuguoming evaluationofbioactivecompoundsandbioactivitiesinplumprunussalicinalindlwine
AT weiping evaluationofbioactivecompoundsandbioactivitiesinplumprunussalicinalindlwine
AT tangyayuan evaluationofbioactivecompoundsandbioactivitiesinplumprunussalicinalindlwine
AT pangyiyang evaluationofbioactivecompoundsandbioactivitiesinplumprunussalicinalindlwine
AT sunjian evaluationofbioactivecompoundsandbioactivitiesinplumprunussalicinalindlwine
AT lijiemin evaluationofbioactivecompoundsandbioactivitiesinplumprunussalicinalindlwine
AT raochuanyan evaluationofbioactivecompoundsandbioactivitiesinplumprunussalicinalindlwine
AT wucuiqiong evaluationofbioactivecompoundsandbioactivitiesinplumprunussalicinalindlwine
AT hexuemei evaluationofbioactivecompoundsandbioactivitiesinplumprunussalicinalindlwine
AT lili evaluationofbioactivecompoundsandbioactivitiesinplumprunussalicinalindlwine
AT lingdongning evaluationofbioactivecompoundsandbioactivitiesinplumprunussalicinalindlwine
AT chenxi evaluationofbioactivecompoundsandbioactivitiesinplumprunussalicinalindlwine