A comparison study on structure-function relationship of polysaccharides obtained from sea buckthorn berries using different methods:antioxidant and bile acid-binding capacity

In this study,the structural characters,antioxidant activities and bile acid-binding ability of sea buckthorn polysaccharides(HRPs)obtained by the commonly used hot water(HRP-W),pressurized hot water(HRP-H),ultrasonic(HRP-U),acid(HRP-C)and alkali(HRP-A)assisted extraction methods were investigated.The results demonstrated that extraction methods had significant effects on extraction yield,monosaccharide composition,molecular weight,particle size,triple-helical structure,and surface morphology of HRPs except for the major linkage bands.Thermogravimetric analysis showed that HRP-U with filamentous reticular microstructure exhibited better thermal stability.The HRP-A with the lowest molecular weight and highest arabinose content possessed the best antioxidant activities.Moreover,the rheological analysis indicated that HRPs with higher galacturonic acid content and molecular weight showed higher viscosity and stronger crosslinking network(HRP-C,HRP-W and HRP-U),which exhibited stronger bile acid binding capacity.The present findings provide scientific evidence in the preparation technology of sea buckthorn polysaccharides with good antioxidant and bile acid binding capacity which are related to the structure affected by the extraction methods.

Antioxidant activities of sea buckthorn polysaccharides and their potential application in cosmetic industry

Background:Many natural polysaccharides have been reported to protect against skin aging through antioxidant pathways,but sea buckthorn polysaccharides have been less well studied in terms of antioxidant activity,and the related studies are not well developed.Objective:By examining the chemical structure of sea buckthorn polysaccharides,this research aimed to offer a scientific foundation for their use in cosmetics and explore the in vitro antioxidant potential of these polysaccharides.Materials:and Methods:We made SP(sea buckthorn crude polysaccharide)using both hot water extraction and ultrasonic extraction.Then,we used the anion exchange method to separate and purify it to get three different polysaccharides:SPA(polysaccharide eluted from deionized water),which is a neutral polysaccharide,and SPB(polysaccharides eluted from 0.1 M NaCl)and SPC(polysaccharide eluted from 0.2 M NaCl),which are acidic polysaccharides.The characteristics of the four polysaccharides(SP,SPA,SPB and SPC)were determined using high-performance gel permeation chromatography(HPGPC),high-performance liquid chromatography(HPLC),Fourier transform infrared spectroscopy(FTIR),scanning electron microscopy(SEM),thermogravimetric analysis(TGA),and x-ray diffractometry(XRD).In vitro antioxidant assays were used to test their antioxidant activities.Results:The in vitro antioxidant assay showed that the four sea buckthorn polysaccharides(SP,SPA,SPB,and SPC)were good at getting rid of superoxide anion and DPPH radicals,especially ABTS radicals.They were also better at getting rid of free radicals than VC at low concentrations,and they were also good at reducing other molecules.Conclusion:These results showed that sea buckthorn polysaccharide has certain antioxidant activity;therefore,sea buckthorn polysaccharide has a strong potential to be applied in antioxidant and anti-aging functional cosmetics.

Short-Term and Long-Term Price Forecasting Models for the Future Exchange of Mongolian Natural Sea Buckthorn Market

Sea buckthorn market floated uncertainly within a narrow range. The market situation provided upward pressure on prices, and producer and consumer interest were poor, coupled with weak prices in the regional markets. The objectives of the study are: 1) to estimate the relationship between wild Sea buckthorn (SB) price and Supply, Demand, while some other factors of crude oil price and exchange rate by using simultaneous Supply-Demand and Price system equation and Vector Error Correction Method (VECM);2) to forecast the short-term and long-term SB price;3) to compare and evaluate the price forecasting models. Firstly, the data was analyzed by Ferris and Engle-Granger’s procedure;secondly, both price forecasting methodologies were tested by Pindyck-Rubinfeld and Makridakis’s procedure. The result shows that the VECM model is more efficient using yearly data;a short-term price forecast decreases, and a long-term price forecast is predicted to increase the Mongolian Sea buckthorn market.

Folate-producing rhizobacteria of Hippophae rhamnoides L.from Indian trans-Himalaya low atmospheric zone

Hippophae rhamnoides L.is a plant of immense ethnopharmacological importance and is a known source for various valuable biochemicals and nutraceuticals.The production of folate,a vitamin involved in several vital functions,in this plant is rather poorly understood.Herein,we investigate the hypothesis that rhizobial bacteria serve the plant in this essential vitamin’s biosynthesis.Bacterial strains of Bacillus,Azorhizobium,Frankia,Paenibacillus,Brevibacillus and Pseudomonas,were isolated from the rhizosphere of the plant.HPLC and LCMS were used to trace the production of intra and extra-cellular folate by representative rhizospheric bacterial strains in vitro.From the seventeen functionally characterized bacterial strains of the plant’s rhizosphere,thirteen produced significant amounts of folate.Azorhizobium BR5401 produced the maximum amount of folic acid(424μg/mL),and Bacillus GY779 was the only strain capable of producing both intracellular and extra-cellular folic acid.The Open Reading Frame coding for dihydroneopterin aldolase,an enzyme involved in folate biosynthesis,was found in one of the representative isolates.Our experimental findings help us to suggest that the folate synthesized by rhizobial bacteria is transported to the plant,highlighting a significant benefit of coexistence.

Influence of lactic acid bacteria on physicochemical indexes,sensory and flavor characteristics of fermented sea buckthorn juice

Sea buckthorn has been proved to be a good substrate for lactic acid bacteria(LAB),but the research on the fermentation of sea buckthorn juice(SBJ)by LAB is still rare.This study was designed to determine the performance of fermented SBJ(FSBJ)in four LAB and investigate the sensory aspects of FSBJ.The results showed that the utilization rates of reducing sugar,titratable acid,and malic acid of SBJ fermented by Lactobacillus casei(SBJLc)were the highest and that lactic acid content was the greatest.The organic acid compositions of the four kinds of FSBJs were also different.The viable counts of all FSBJs was greater than 7 log CFU/mL,and that the viable count of SBJ fermented by SBJLc was the highest.In this study,the Electronic tongue combined with Electronic nose was used for the first time to study SBJ.Results showed that compared with the control,the response value of Sourness was significantly increased,while Bitterness and Astringency were significantly decreased.There was a significant difference in four FSBJs.The results of the electronic nose showed that SBJ fermented by Lactobacillus plantarum LP56(SBJLp)could be well identified by sensors sensitive to aromatic substances.The volatile compound contents before and after fermentation were significantly different,the highest being SBJLp.Finally,the results of sensory evaluation experiments showed that SBJLp was the most acceptable to consumers in terms of sensory evaluation.

Protein stabilized seabuckthorn fruit oil Nanoemulsion:Preparation,characterization and performance research

Protein-stabilized nanoemulsion was successfully prepared by ultrasound-assisted method under optimal ultrasound conditions,so as to improve the defects of sea buckthorn fruit oil(SBFO)and increase its bioavailability.This paper investigated the performance of nanoemulsion obtained by sodium caseinate(SC)and whey glycoprotein(WGP)at different concentrations,including polymer dispersity index(PDI),particle size,zeta potential(ZP).The SBFO nanoemulsion prepared under the optimal concentration of protein has good microstructure and rheological properties.Under different temperature(20-80℃),pH(3-9),salinity(50-200 mM)and storage time(4 weeks),the performance of SBFO nanoemulsion has been measured to prove that SBFO nanoemulsion can maintain stable state in most cases.The safety of the SBFO nanoemulsion was evaluated by cytotoxicity(MTT)method and the results showed non-toxic to normal human embryonic kidney cells(HEK 293T).

Traditional food,modern food and nutritional value of Sea buckthorn(Hippophae rhamnoides L.):a review

Sea buckthorn(Hippophae rhamnoides L.)is a deciduous shrub with high nutritional and therapeutic value belonging to the family sea buckthorn,rich in oleic acid,protein,amino acids and potassium and other nutrients.Sea buckthorn can also treat heart diseases,lung diseases and other diseases.This review aims to sort out the traditional sea buckthorn food and modern sea buckthorn food,and provide important reference value for manufacturers to develop and utilize sea buckthorn.In addition,it also clarifies the nutritional value of sea buckthorn,so as to provide strong support for the comprehensive utilization of sea buckthorn fruit food and the production direction of health care industry.

COMPOSITION OF SEA BUCKTHORN OIL AND ITS MEDICAL ASPECTS

The composition of sea buckthorn oil (Hippophac rhamnoides) from north China was analyzed by means of gas chromatography. high pressure liquid chromatography and thin layer chromatography and thin layer chromatography. This wild vegetable oil consisted of many unsaturated fatty acids, e.g. almitoleic acid (13.9%). oleic acid (27.9%), linoleic acid (23.2%) and linolenic acid (14.9%). α-tocopherol (105.2 mg/ 100g),β-tocopherol (8.3 mg/ 100). γ-tocopherol (52.7

Potential of sea buckthorn-based ingredients for the food and feed industry-a review

Food industries seek to incorporate nutritious ingredients as they could bring added value to the final food products.One of the most interesting options is that sea buckthorn contains high concentrations of vitamin C,carotenoids,tocopherols,and other bioactive compounds,in addition to the unique lipid profile in the berry pulp,seed,and peel.This review summarizes the state-of-the-art of potential applications of sea buckthorn within the food and feed industry based on previously described applications.Products such as cheese,yoghurt or beverages already benefit from its application.Moreover,using sea buckthorn in feed products also derives into higher quality final products(e.g.meat quality,egg quality).Poultry,pig,and fish farming have been studied for that purpose.Despite all the accumulated articles depicted in the present review,the use of this fruit in food product formulation is nowadays scarce.New options for food product development with sea buckthorn are herein discussed.

Comparative assessment of phenolics,antioxidant and antiproliferative activities between Hippophae rhamnoides ssp.sinensis and H.tibetana leaf in Qinghai-Tibet Plateau

Hippophae rhamnoides ssp.sinensis(Rha)and H.tibetana(Tib)are two species of sea buckthorn which distribute in Qinghai-Tibet Plateau.Our results showed that both sea buckthorn leaf exhibited high total phenolic and flavonoid content,and Rha leaf showed much higher level.In addition,66 phenolic compounds were detected,belonging to classes of benzoic acid derivatives,flavonols,flavanols,flavanones,and so on.Classes of benzoic acid derivatives and flavonols were most abundant,among them ellagic acid and rutin were the most and second abundant phenols.Besides,methyl gallate,2,6-dihydroxybenzoic acid,4-hydroxybenzoic acid,gentisic acid,narcissin,astragalin,nicotiflorin,prunin,procyanidin B3,cyanidin 3-O-rutinoside chloride,delphinidin 3-glucoside,gallocatechin,taxifolin,aromadendrin and trans-3,3′,4′,5,5′,7-Hexahydroxyflavanone were the first time to be identified in SBT leaf.Furthermore,significant free radical scavenging effects of ABTS and DPPH,ferric reducing antioxidant ability,cellular antioxidant properties and anti-proliferation activity against HepG2 cells were observed in the aqueous ethanol extracts of sea buckthorn leaf.While Rha showed stronger inhibitory effects,which might due to the higher content of total phenolic and flavonoid profiles.Our finding clearly supported that Rha leaf as a wild and non-pollution plant could be a better choice as a healthy food resource.

Brine shrimp cytotoxic activities of Hippophae rhamnoides Linn leaves extracts

Objective:To evaluate brine shrimp lethality assay of solvent extracts(aqueous,methanol,ethanol,acetone,ethyl acetate,chloroform and n-hexane)of Hippophae rhamnoides(H.rhamnoides)leaves.Methods:Brine shrimp cytotoxicity assay was used to assess the cytotoxic potential of H.rhamnoides leaves extracts.Three vials for concentration of each extract were made and 10 shrimps per vial(30 shrimps per dilution)were transferred to specific concentration of each extract.Results:The mortality of aqueous extract was 46.7%,methanol extract was 46.7%,ethanolic extract was 50.0%,ethyl acetate was 26.7%,acetone extract was 33.3%,chloroform extract was 40.0%and n-hexane extract was 33.3%.The lowest LD50 was found in methanol extracts(1199.97μg/mL).Brine shrimp cytotoxicity of tested extracts of H.rhamnoides showed that mortality rate was concentration dependent.Conclusions:It is concluded that bioactive components are present in all leaves extracts of H.rhamnoides,which could be accounted for its pharmacological effects.Thus,the results support the uses of this plant species in traditional medicine.