Chlorogenic Acid Content Research Articles

Antioxidant Activities in Kenaf (Hibiscus cannabinus) Shoots during Growth Stages and Destination of Chlorogenic Acid and Kaempferol Glycosides.

Apart from being utilized as a commercial fiber at maturity, kenaf shoots have potential as a food and feed source because of their diverse bioactivities. Previous studies have focused on mature stems because of their high biomass, whereas the antioxidant activities (AA) and the destination of AA contributors of kenaf stems and their high-yielding byproduct leaves during the growth stage have rarely been studied. Therefore, we investigated changes in AA and its relative components in kenaf leaves and stems during the four vital growth stages. Higher ABTS radical cation and DPPH radical scavenging abilities and ferric reducing antioxidant power, total phenolic content, total flavonoid content, and total polysaccharide content were observed at all leaf stages and in the late stem stages. Chlorogenic acid (CGA) and kaempferol glycosides, especially kaempferitrin (Kfr), were identified as representative phenolic acids and flavonoids in both kenaf leaves and stems. The content of CGA in both leaves and stems increased corresponding to the plant's growth stage, whereas kaempferol glycosides were enhanced in leaves but declined in stems. The highest correlation was observed between TPC and AA in all organs. Further evaluation of CGA and Kfr verified that CGA was the predominant contributor to AA, surpassing Kfr. These findings suggest that kenaf leaves increase antioxidant levels as they grow and can be a useful source of stem harvesting byproducts.

Analysis of varietal advantages of leaf form <i>Apium graveolens</i> L. according to chlorogenic acid content

Introduction. Special studies on the benefits of agricultural crops – current research regarding the prospects for the development of their products based on functional and specialized nutrition. Substances with a phenolic profile carry out various types of pharmacological activity aimed at treating metabolic and other socially significant phenomena, which allows them to be positioned as generally accepted main ingredients. The leafy botanical form of celery is a rich source of phenolic compounds.Aim. Development and validation of a method for the quantitative analysis of chlorogenic acid to assess the varietal advantages of Apium graveolens L. raw materials using HPLC.Materials and methods. For the analysis, we used leaf celery grass of different varieties grown at two sites (the village of Lembolovo and SNT "Ruchey"). Sample preparation of raw materials was carried out by extraction in an ultrasonic bath. Chromatography conditions: column Luna 5 μm C 18(100) Å LC Column 250 × 4.6 mm, thermostat temperature 40 °C, detection wavelength 327 nm. PF A 0.05 % TFA, PF B acetonitrile. Elution mode: 0 min 12 % B, 20 min 30 % PF B, 23 min 12 % PF B.Results and discussion. According to the data obtained, the accumulation of chlorogenic acid in celery raw materials depends on both the plant variety and the cultivation conditions. However, the difference in the quantitative content of the target component correlates between varieties grown on different sites. The highest content of chlorogenic acid was noted in the variety Nezhny (SNT "Ruchey") and amounted to 0.464 ± 0.012. The variety Summer Boom can be distinguished as the best variety.Conclusion. The results of the study can be used in the development and quality control of functional and specialized nutrition based on the leafy botanical form of odorous celery due to the high content of phenolic substances.

Nonanal, a volatile organic compound, improves the techno-functional, nutritional, and nutraceutical properties of the common bean (Phaseolus vulgaris L.)

Common bean is one of the most important legumes consumed worldwide. Nonanal, a volatile organic compound, could be a sustainable strategy to improve its quality. The objective was to evaluate the potential of nonanal for improving the techno-functional, nutritional, and nutraceutical properties in raw and cooked beans (boiling). Seven-week-old common bean plants were exposed to nonanal (0.012 mg/mL, 48 h). In the harvested bean seeds, techno-functional (yield, water absorption capacity, cooking time, and solids in the cooking broth), nutritional (moisture, protein, and carbohydrate content), and nutraceutical properties (polyphenolic content and antioxidant capacity) were analysed. Nonanal improved (p < 0.05) production yield, weight, and size of seeds. Also yielded beneficial effects on protein content (a 16 % increase) and increasing their water absorption capacity (10 %) and solid content in the cooking broth (29 %), while decreasing their cooking time (18 %). Nonanal-treated beans exhibited increased total phenolic compound content (> 5 mg GAE/g DW), total flavonoid content (> 25 mg RE/g DW), and antioxidant capacity (> 10 µmol TE/g DW). HPLC analysis revealed a higher concentration of gallic acid, chlorogenic acid, rutin, myricetin, and kaempferol in nonanal-treated beans. Our results show that nonanal is an alternative to other methods for producing more nutritious beans.

Microbiological, Phytochemical Constituents, and Antioxidant Properties of Fermented Green Robusta Coffee Beans

Robusta coffee is one of Malaysia’s most planted species due to its ability to adapt to the local climate. Nonetheless, the coffee species was perceived as having lower quality and economic value due to bitterness and astringency. It is widely believed that higher caffeine and chlorogenic acid contents in Robusta coffee beans contributed to the unfavourable bitter and astringent flavour. Hence, the present study intends to evaluate the effect of spontaneous wet fermentation (SWF) of locally grown Robusta (&lt;i&gt;Coffea canephora&lt;/i&gt; L.) coffee towards the microbiological properties, phytochemical constituents, in particular caffeine and chlorogenic acids (CGA), total phenolic content (TPC), and antioxidant properties. The SWF of green Robusta coffee beans from University Agricultural Park (UAP), Universiti Putra Malaysia, Serdang, Selangor, took place at ambient temperatures between 25 to 28°C, and the pH decreased from 5.2 to 3.64 over five days of fermentation. The total plate count, lactic acid bacteria (LAB) and yeasts were significantly increased to approximately 7 Log10 CFU/g. The SWF has reduced caffeine content by 35%, while the CGA has decreased by roughly 20%. The SWF also led to an increase in TPC of approximately 31.5% and an increase in antioxidant activity of approximately 60%.

Effects of Lonicera japonica Extract with Different Contents of Chlorogenic Acid on Lactation Performance, Serum Parameters, and Rumen Fermentation in Heat-Stressed Holstein High-Yielding Dairy Cows.

This examined the effects of Lonicera japonica extract (LJE) with different chlorogenic acid (CGA) contents on lactation performance, antioxidant status and immune function and rumen fermentation in heat-stressed high-yielding dairy cows. In total, 45 healthy Chinese Holstein high-yielding dairy cows, all with similar milk yield, parity, and days in milk were randomly allocated to 3 groups: (1) the control group (CON) without LJE; (2) the LJE-10% CGA group, receiving 35 g/(d·head) of LJE-10% CGA, and (3) the LJE-20% CGA group, receiving 17.5 g/(d·head) of LJE-20% CGA. The results showed that the addition of LJE significantly reduced RT, and enhanced DMI, milk yield, milk composition, and improved rumen fermentation in high-yielding dairy cows experiencing heat stress. Through the analysis of the serum biochemical, antioxidant, and immune indicators, we observed a reduction in CREA levels and increased antioxidant and immune function. In this study, while maintaining consistent CGA content, the effects of addition from both types of LJE are similar. In conclusion, the addition of LJE at a level of 4.1 g CGA/(d·head) effectively relieved heat stress and improved the lactation performance of dairy cows, with CGA serving as the effective ingredient responsible for its anti-heat stress properties.

Profile of Bioactive Components and Antioxidant Activity of Aronia melanocarpa Fruits at Various Stages of Their Growth, Using Chemometric Methods.

Aronia (chokeberry, Aronia melanocarpa) is a valuable fruit that combines the health benefits of green tea and red wine and is gaining popularity worldwide. Aronia has a unique chemical composition with strong antioxidant properties, including anthocyanins and chlorogenic acids (CGAs). However, it remains unclear which specific compounds or groups are primarily responsible for the antioxidant properties of chokeberry. Therefore, an analysis of the antioxidant properties of aronia berries based on geographical region and their variability during ripening (from green to frostbitten fruit) was conducted. The fruits were collected from three locations for two years. The aim of our work was to identify the compounds responsible for the antioxidant properties of aronia berry extracts by using chemometric methods. The analyses of anthocyanins and CGAs were performed using HPLC-DAD, and the antioxidant capacity was assessed by FRAP and DPPH methods. The PCA analysis also considered variations in temperature and precipitation. The chemometric analysis revealed a strong correlation between radical-scavenging properties and the content levels of chlorogenic acids. The results obtained in this study show that unripe green chokeberry fruits exhibit the highest antioxidant properties, which can be attributed to the high content of CGAs at this stage.

Wounding stress enhances the anti-obesogenic, anti-inflammatory, and antioxidant properties of carrots (Daucuscarota)

This study evaluated the health benefits of carrots (Daucus carota) subjected to post-harvest wounding stress, emphasizing their anti-obesogenic, anti-inflammatory, and antioxidant properties. Carrots were shredded and stored at 15 ± 2 °C for 48 h to induce wounding stress, leading to a significant increase in chlorogenic acid content, by over 112.5 % compared to control. The study utilized 3T3-L1 cell differentiation assays to evaluate the anti-obesogenic potential, monitoring changes in lipid accumulation and adipogenesis-related gene expression. The anti-inflammatory activity was determined in LPS-stimulated RAW 264.7 macrophages by measuring nitrite production, while the antioxidant capacity was assessed using the DCFH-DA assay in Caco-2 cells. Key findings include a notable reduction in lipid accumulation in 3T3-L1 cells with stressed carrot extracts, particularly at 166 μg/mL concentration, showing an 18 % decrease compared to the control. Furthermore, there was a significant alteration in the expression of adipogenesis-related genes, with a 73 % decrease in FAS expression and a 160 % increase in ATGL expression. The stressed carrot extracts at 125 μg/mL also exhibited enhanced anti-inflammatory activity, inhibiting nitrite production by 44.60 %, a 153.26 % increase over the lower concentration. Additionally, antioxidant activity in stressed carrot extracts increased by 77.15 % at 125 μg/mL. These results indicate that wounding stress significantly boosts the health-promoting properties of carrots, suggesting their potential as functional foods for combating obesity and metabolic syndrome-related diseases. The study highlights the value of post-harvest treatments in enhancing the nutraceutical quality of vegetables.

Characterization of Browning, Chlorogenic Acid Content, and Polyphenol Oxidase Activity in Different Varietal Types of Eggplant (Solanum melongena) for Improving Visual and Nutritional Quality.

Eggplant (Solanum melongena L.) breeding for fruit quality has mostly focused on visual traits and nutritional and bioactive compounds, including chlorogenic acid. However, higher contents of chlorogenic acid may lead to more pronounced fruit flesh browning. We examined a diverse collection of 59 eggplant accessions across five varietal types ('black oval', 'striped', 'anthocyanin-free', 'purple', and 'black elongated') to evaluate the degree of browning, polyphenol oxidase (PPO) activity, and chlorogenic acid (CGA) content. The results reveal moderate correlations among these traits, with no clear differences among the varietal types, suggesting that other factors, including genetic variation, might significantly influence these traits. Notably, 'black oval' accessions demonstrated higher browning and PPO activity, whereas 'striped' accessions showed low variability. The identification of genotypes with lower browning and higher CGA content highlights opportunities for targeted genotype selection to improve eggplant chlorogenic acid content while maintaining low or moderate browning, pointing towards the importance of genetic considerations in breeding strategies to reduce browning and enhance nutritional value.

Anti-Atherosclerotic Properties of Aronia melanocarpa Extracts Influenced by Their Chemical Composition Associated with the Ripening Stage of the Berries.

The high content of bioactive compounds in Aronia melanocarpa fruit offers health benefits. In this study, the anti-atherosclerotic effect of Aronia extracts was assessed. The impact on the level of adhesion molecules and the inflammatory response of human umbilical vein endothelial cells (HUVECs) was shown in relation to the chemical composition and the stage of ripening of the fruits. Samples were collected between May (green, unripe) and October (red, overripe) on two farms in Poland, which differed in climate. The content of chlorogenic acids, anthocyanins, and carbohydrates in the extracts was determined using HPLC-DAD/RI. The surface expression of ICAM-1 and VCAM-1 in HUVECs was determined by flow cytometry. The mRNA levels of VCAM-1, ICAM-1, IL-6, and MCP-1 were assessed using the quantitative real-time PCR method. The farms' geographical location was associated with the quantity of active compounds in berries and their anti-atherosclerotic properties. Confirmed activity for green fruits was linked to their high chlorogenic acid content.

Bioactive compounds of spent coffee grounds and their potential use as functional food

Hot brewed coffee is the most popular hot beverage in the world, and its health properties have been published in the literature(1). Conversely, over the past decade, cold-brewed coffee has gained popularity, but its eventual nutritional properties are unclear. Both hot and cold brewed coffee produces over 6 million tons of spent coffee grounds (SCG) yearly disposed in landfills(1). Interestingly, studies have shown that SCG can improve several metabolic parameters via changes in the gut microbiome in obese and diabetic rats(2), and reduce energy consumption in overweight humans(3). However, studies investigating the nutritional properties of SCG are lacking in the literature. Hence, in this study, we aimed to identify, quantify and compare two main bioactive compounds in hot- and cold-brewed coffee as a beverage, as well as in the SCG. Samples from hot and cold coffee beverages and SCG were obtained from a local coffee shop (n = 3 per group). The coffee beans were composed of Coffea arabica from Papa New Guinea, Brazil, Ethiopia, and Colombia (in order from highest to lowest proportion). All samples were analysed by high-performance liquid chromatography and mass spectrometry (HPLC-MS). The analyses focused on two main bioactive compounds; trigonelline and chlorogenic acid (CGA). Statistical analyses were performed using an unpaired t-test with Welch’s correction and two-way ANOVA with Tukey’s post-hoc test (p&lt;0.05). When compared to hot-brewed coffee beverages, cold-brewed coffee beverages have shown lower (p&lt;0.05) levels of trigonelline (17.26 mg/g + 1.305 vs. 8.46 mg/g + 0.74, respectively) and CGA (9.82 mg/g + 0.93 vs. 5.31 mg/g + 0.48, respectively). In SCG obtained from hot-brewed coffee, a higher concentration of CGA was found (0.12 mg/g + 0.006), when compared to SCG obtained from cold-brewed coffee (0.10 mg/g + 0.03). However, trigonelline in cold-brewed SCG was found in higher (p&lt;0.05) concentration, when compared to hot-brewed SCG (0.11 mg/g + 0.03 vs. 0.09 mg/g + 0.017, respectively). Moreover, hot-brewed coffee beverages showed higher (p&lt;0.05) concentrations of trigonelline and CGA, when compared to hot-brewed SCG. Similarly, cold-brewed coffee beverages showed higher (p&lt;0.05) concentrations of both bioactive compounds, when compared to cold-brewed SCG. Our results indicated that hot brewed coffee beverage contains high concentrations of bioactive compounds (CGA and trigonelline), which possibly explain its health properties. Although SCG obtained from hot and cold-brewed coffee showed lower concentrations of both bioactive compounds than coffee beverages, our results shed light on the possible health benefits of SCG consumption. In a world seeking more sustainable solutions, further studies investigating the potential use of SCG as a functional food are required.

유용미생물에 의한 저이용 산채류의 복합발효 중 생리활성 성분 및 항염증 변화

It was confirmed that complex fermentation (CF) was more efficient than single-strain fermentations in inducing changes in the contents of phenolic compounds of Maclura tricuspidate and Pyrus Montana Nakai. A mixture of Maclura tricuspidata, Pyrus montana Nakai, Platycodon grandiflorum and Codonopsis lanceolata were fermented in CF using Aspergillus shirousamii (koji), yeast, and lactic acid bacteria (LAB) for 24 days, and the pH, °Brix, total acidity, anti-oxidant activity, polyphenol content, nitric oxide (NO), and Western blotting of inducible nitric oxide synthase (iNOS), cyclo-oxygenase-2 (COX-2), and tumor necrosis factor-α (TNF-α) of the sample were determined. There was no significant change in pH and total acidity. °Brix significantly decreased from day 6 onwards. HPLC confirmed that the concentrations of chlorogenic acid, 4-hydrobenzoic acid, vanillic acid, and caffeic acid significantly increased from day 18 during the fermentation. Additionally, DPPH, ABTS radical scavenging activity, total phenol, and total flavonoid were confirmed to be increased until 18 days. NO was significantly inhibited from day 6, along with significant inhibition of iNOS, COX-2, and TNF-a. In conclusion, this study confirmed that CF of low-use (or underutilized) wild vegetables enhances phenolic compounds. It effectively suppresses NO, iNOS, COX-2, and TNF-α, markers of inflammation-related pathogenesis. Altogether, our results suggest that CF of the above plants has a potential anti-inflammatory effect.

25份市售金银花代用茶的质量调查及活性成分分析数据集

To further improve the quality standard of honeysuckle (Lonicera japonica Thunb.) tea, we investigated and analyzed the quality-related characteristics of the 25 brands of commercial honeysuckle tea in this study. Following the general label rules of prepackaged food, this study assessed the label compliance of different brands of honeysuckle tea. Furthermore, we conducted an investigation and assigned grades to the characters of honeysuckle tea in accordance with the agricultural industry standard. The pH value of the sample was measured using a pH meter. The total flavonoid content was determined through ultraviolet spectrophotometry. The content of chlorogenic acid was determined using HPLC. The correlation and distribution characteristics of the data were analyzed by means of SPSS, Microsoft Excel and other statistical tools. Based on a survey of 25 commercially available honeysuckle samples, a total of 361 test results were obtained. This dataset is expected to offer valuable references for the development of national standards for honeysuckle substitute tea.

Integrated transcriptomic and CGAs analysis revealed IbGLK1 is a key transcription factor for chlorogenic acid accumulation in sweetpotato (Ipomoea batatas [L.] Lam.) blades

Sweetpotato blades are rich in the functional secondary metabolite chlorogenic acid (CGA), which deepen potential for effective utilization of the blade in industry. In this study, we evaluated the type and content of CGA in the blades of 16 sweetpotato genotypes and analyzed the correlation between CGA content and antioxidant capacity. Then we isolated and characterized IbGLK1, a GARP-type transcription factor, by comparative transcriptome analysis. A subcellular localization assay indicated that IbGLK1 is located in the nucleus. Overexpression and silencing of IbGLK1 in sweetpotato blade resulted in a 0.90-fold increase and 1.84-fold decrease, respectively, in CGA content compared to the control. Yeast one-hybrid and dual-luciferase assays showed that IbGLK1 binds and activates the promoters of IbHCT, IbHQT, IbC4H, and IbUGCT, resulting in the promotion of CGA biosynthesis. In conclusion, our study provides insights into a high-quality gene for the regulation of CGA metabolism and germplasm resources for breeding sweetpotato.

Chlorogenic acid ameliorates heart failure by attenuating cardiomyocyte ferroptosis

ObjectiveTo elucidate the effects of chlorogenic acid (CGA), a bioactive polyphenol compound prevalent in traditional Chinese medicine and various foods, including Lonicera japonica Thunb. (Jin Yin Hua), Eucommia ulmoides Oliv. (Du Zhong Ye), tea, and coffee, on cardiomyocyte ferroptosis and heart failure. MethodsWe assessed the effect of CGA on cardiac function using a mouse model of heart failure induced by transverse aortic constriction (TAC). These indicators included the left ventricular ejection fraction (LVEF), fractional shortening (LVFS), end-systolic volume (LVESV), end-diastolic volume (LVEDV), end-systolic diameter (LVESD), and end-diastolic diameter (LVEDD). An isoprenaline hydrochloride (ISO)-induced H9c2 cardiomyocyte cell model was also established, and the cells were treated with various concentrations of CGA. To assess the effect of CGA on ferroptosis in cardiomyocytes, we measured cell viability and evaluated the levels of intracellular reactive oxygen species (ROS), ferrous ions (Fe2+), and lipid peroxidation using fluorescent staining. To clarify the ferroptosis signaling pathway regulated by CGA, western blotting was used to examine the expression of ferroptosis biomarkers, specifically solute carrier family 7 member 11 (SLC7A11) and glutathione peroxidase 4 (GPX4), in H9c2 cardiomyocytes and mouse myocardial tissues. ResultsCGA significantly enhanced cardiac performance indices such as LVEF, LVFS, LVESV, LVEDV, LVESD, and LVEDD. H9c2 cardiomyocytes exposed to ISO showed decreased cell viability and increased ROS levels, Fe2+ content, and lipid peroxidation levels. However, CGA treatment significantly ameliorated these changes. Additionally, in both H9c2 cardiomyocytes and myocardial tissue obtained from mice with TAC, CGA increased the expression of ferroptosis-related proteins, including SLC7A11 and GPX4. ConclusionCGA has the potential to enhance cardiac function and diminish lipid peroxidation and ROS levels in cardiomyocytes via the SLC7A11/GPX4 signaling pathway. This process alleviates ferroptosis in cardiomyocytes. These results provide new insights into the clinical use of CGA and the management of heart failure.

Utilization of Inedible Parts of Aralia cordata with High-Content Chlorogenic Acid Cultivated in Tokyo

Aralia cordata is called “Udo” and is one of the famous herbaceous perennial plants found in Korea, China, and Japan. In Japan, aerial parts of A. cordata have been consumed. Furthermore, its rhizome and root are utilized as crude drugs known as “dokukatsu” and “wakyoukatsu”, respectively. A. cordata is cultivated as a vegetable in many places in Japan, and one of the production areas is Tokyo. A. cordata made in Tokyo is known as a high-quality “Udo” product (aerial part) using a unique cultivation method, known as “Udo muro”. “Udo muro” blocks light and maintains optimal temperature and humidity throughout the year, facilitating the soft cultivation of udo. However, the roots of A. cordata cultivated in Tokyo are all discarded. Thus, the utilization of the A. cordata root cultivated in Tokyo might lead to sustainability and income improvement for farmers. In this study, we investigated the effect of “Udo muro” with or without cultivation and drying temperature on chlorogenic acid (CA) contents in A. cordata root and compared it with A. cordata produced in other areas (“wakyoukatsu”) by a quantitative analysis of the CA content using high-performance liquid chromatography. The results indicate that the CA content of the roots of A. cordata grown in Tokyo was higher than those grown in other areas. Furthermore, the usefulness of A. cordata root was evaluated using inhibitory activity tests such as nitric oxide production and melanin production using Raw264.7 and B16F10 cell lines, respectively.

Characterization and Future Distribution Prospects of "Carciofo di Malegno" Landrace for Its In Situ Conservation.

"Carciofo di Malegno" is a little-known landrace of Cynara cardunculus subsp. scolymus cultivated in Camonica Valley (northern Italy). The morphological and phytochemical characteristics of this landrace were investigated; furthermore, a species distribution model (MaxEnt algorithm) was used to explore its ecological niche and the geographical area where it could be grown in the future. Due to its spiky shape, "Carciofo di Malegno" was distinct from any other artichoke sample considered, and it appears to be similar to those belonging to the "Spinosi" group. The concentration of chlorogenic acid (497.2 ± 116.0 mg/100 g DW) and cynarine (7.4 ± 1.2 mg/100 g DW) in "Carciofo di Malegno" was comparable to that of the commercial cultivars. In "Carciofo di Malegno," luteolin was detected in a significant amount (9.4 ± 1.5 mg/100 g DW) only in the stems and in the edible parts of the capitula. A MaxEnt distribution model showed that in the coming decades (2040-2060s), the cultivation of this landrace could expand to the pre-Alps and Alps of Lombardy. Climate change may promote the diffusion of "Carciofo di Malegno", contributing to preservation and the enhancement of this landrace and generating sustainable income opportunities in mountain areas through exploring new food or medicinal applications.

Honey-kombucha beverage with yerba maté infusion: Development, polyphenols profile, and sensory acceptance

Kombucha is a sweetened beverage made by fermenting a symbiotic consortium of bacteria (generally acetic acid bacteria) and yeasts (SCOBY) in black or green tea, with sucrose as source of carbohydrate. Other herbal infusions, such as yerba maté (Ilex paraguarienses), are used to produce kombucha-like beverages. Honey is a good source of sugar and biologically active components for kombucha-like development. The goal was to develop and characterize a fermented beverage from yerba maté infusion using a kombucha culture, with either sucrose or different types of honey from Apis bees and native Brazilian stingless bees. The fermentation process was studied for up to 20 days, monitoring pH, titratable acidity, reducing sugar and soluble protein, total phenolic compounds, chlorogenic acids, caffeine, and rutin. The sensory acceptance of the honey-kombucha-like beverage was also investigated. As fermentation progressed, the pH decreased, titratable acidity increased, and reducing sugars initially decreased due to SCOBY consumption, followed by an increase due to the conversion of non-reducing sugars to reducing sugars. The concentration of chlorogenic acids increased with fermentation, exceeding 300 μg/mL after 15 days. The aroma and flavor of the kombucha beverage received scores around 5–6 on a nine-point hedonic scale. These scores were linked to the high titratable acidity after the 10th day of fermentation and the “vinegar taste” reported by the subjects. To improve sensory acceptance, the fermentation length can be reduced to up to 10 days, resulting in a beverage with a pleasant fruity and sour aftertaste. However, this strategy may compromise the retention of high polyphenols, which is achieved through longer fermentations of around 15–20 days.

Effects of N, P, K Nutrition Levels on the Growth, Flowering Attributes and Functional Components in Chrysanthemum morifolium

Fertilizer application is a decisive measure for the productivity of medicinal chrysanthemum plants. Therefore, determining the optimal doses of nutrients required for the growth and yield is crucial. In this study, we set out to investigate the effect of various nutrients on the growth, yield, and functional components of chrysanthemum under eight different fertilization levels at seedling, branching, and flowering growth periods. The results show that plant height, stem diameter, and leaf area under the balance fertilization treatment were the highest (82 cm, 0.78 cm, and 38.50 cm2, respectively), while the flower size and yield under the high potassium treatment were significantly increased compared to using balance fertilization. Chlorophyll content was also highest under the high potassium treatment. Moreover, plant defensive antioxidant peroxidase (POD) was responsive to low nitrogen treatment and low phosphorus treatment, while high potassium treatment enhanced the phenylalanine aminolase (PAL) activity and increased the content of flavonoids and chlorogenic acid in Chrysanthemum morifolium. In addition, low phosphorus treatment promoted the accumulation of flavonoids and chlorogenic acid content. Convincingly, the results show that growth, flowering, and functional indicators of chrysanthemum may thrive best under high potassium and balanced fertilization dosages, which will contribute to the development of a new economical chrysanthemum fertilizer ratio.

Uncovering the Role of Hydroxycinnamoyl Transferase in Boosting Chlorogenic Acid Accumulation in Carthamus tinctorius Cells under Methyl Jasmonate Elicitation.

Chlorogenic acids (CGAs) are bioactive compounds widely used in the food, pharmaceutical, and cosmetic industries. Carthamus tinctorius is an important economic crop, and its suspension cells are rich in CGAs. However, little is known about the biosynthesis and regulation of CGAs in Carthamus tinctorius cells. This study first elucidated the regulatory mechanism of CGA biosynthesis in methyl jasmonate (MeJA)-treated Carthamus tinctorius cells and the role of the MeJA-responsive hydroxycinnamoyl transferase (HCT) gene in enhancing their CGA accumulation. Firstly, temporal changes in intracellular metabolites showed that MeJA increased the intracellular CGA content up to 1.61-fold to 100.23 mg·g-1. Meanwhile, 31 primary metabolites showed significant differences, with 6 precursors related to increasing CGA biosynthesis. Secondly, the transcriptome data revealed 3637 new genes previously unannotated in the Carthamus tinctorius genome and 3653 differentially expressed genes. The genes involved in the plant signaling pathway and the biosynthesis of CGAs and their precursors showed a general up-regulation, especially the HCT gene family, which ultimately promoted CGA biosynthesis. Thirdly, the expression of a newly annotated and MeJA-responsive HCT gene (CtHCT, CtNewGene_3476) was demonstrated to be positively correlated with CGA accumulation in the cells, and transient overexpression of CtHCT enhanced CGA accumulation in tobacco. Finally, in vitro catalysis kinetics and molecular docking simulations revealed the ability and mechanism of the CtHCT protein to bind to various substrates and catalyze the formation of four hydroxycinnamic esters, including CGAs. These findings strengthened our understanding of the regulatory mechanism of CGA biosynthesis, thereby providing theoretical support for the efficient production of CGAs.

Cytotoxic and Antitumoral Effects of Methanolic Extracts of Avocado Fruit Mesocarp in Colorectal Cancer Cell Line HT29.

Colorectal cancer is a widespread neoplasia with high ratios of chemoresistance. Phytochemicals in plant-based extracts could be useful to treat colorectal cancer, and/or reduce chemoresistance. Methanolic extract of avocado mesocarp (MEAM) has demonstrated antitumoral properties, depending on the fruit ripening stage (RS). The aim of this study was to analyze the effects of methanolic extracts of "Hass" avocado fruit at different RS on cytotoxicity, antioxidative, anti-inflammatory, anti-invasive, cell cycle, and epithelial-mesenchymal transition inhibition in colorectal adenocarcinoma cell line HT29. The MEAM showed an increasing concentration of total phenolic compounds as the RS progressed, which was correlated with antioxidant capacity measured by the Ferric Reducing Antioxidant Power assay but not with the 2.2-diphenyl-1-picrylhydrazyl assay. The specific phenolic compounds of MEAM were determined by high-performance liquid chromatography, and it was found that concentrations of epicatechin decreased while concentrations of chlorogenic acid increased as the RS progressed. The HT29 cell line was treated with MEAM for 48 h, and all MEAM had a cytotoxic effect, reported by MTT assay, nevertheless, the strongest effect was associated with the presence of chlorogenic acid. MEAM induced apoptosis and cell cycle arrest in phase G0/G1, reported by flow cytometry. Moreover, MEAM inhibited cell migration evidenced by the wound healing assay. On the other hand, MEAM significantly reduced expression of mRNA of tumor necrosis factor-alpha and cyclooxygenase 2. These effects comprise important inhibition of some hallmarks of cancer. This, in turn, may provide interesting guidelines for developing antitumoral intervention agents.