Biological Sciences Department, College of Science & Arts, King Abdulaziz University, Rabigh 21911, Saudi Arabia.
Department of Chemistry, College of Sciences & Arts, King Abdulaziz University, Rabigh 21911, Saudi Arabia.
Molecules. 2023 Aug 3;28(15):5859. doi: 10.3390/molecules28155859.
Purslane ( L.) is rich in phenolic compounds, protein, and iron. This study aims to produce functional yogurt with enhanced antioxidant, anticancer, antiviral, and antimicrobial properties by including safe purslane extract in yogurt formulation; the yogurt was preserved for 30 days at 4 °C, and then biochemical fluctuations were monitored. The purslane extract (PuE) had high phenolic compounds and flavonoids of 250 and 56 mg/mL, respectively. Therefore, PuE had considerable antioxidant activity, which scavenged 93% of DPPH˙, inhibited the viability of MCF-7, HCT, and HeLa cell lines by 84, 82, and 80%, respectively, and inhibited 82% of the interaction between the binding between Spike and ACE2 compared to a SARS-CoV-2 inhibitor test kit. PuE (20-40 µg/mL) inhibited the growth of tested pathogenic bacteria and strains, these strains isolated from spoild yogurt and identified at gene level by PCR. Caffeic acid glucoside and catechin were the main phenolic compounds in the HPLC profile, while the main flavor compound was carvone and limonene, representing 71% of total volatile compounds (VOCs). PuE was added to rats' diets at three levels (50, 150, and 250 µg/g) compared to butylated hydroxyanisole (BHA). The body weight of the rats fed the PuE diet (250 µg/g) increased 13% more than the control. Dietary PuE in rats' diets lowered the levels of low-density lipoprotein (LDL) levels by 72% and increased the levels of high-density lipoprotein (HDL) by 36%. Additionally, liver parameters in rats fed PuE (150 µg/g) decreased aspartate aminotransferase (AST), alanine aminotransferase (ALT), and malondialdehyde (MDA) levels by 50, 43, and 25%, respectively, while TP, TA, and GSH were increased by 20, 50, and 40%, respectively, compared to BHA. Additionally, PuE acts as a kidney protector by lowering creatinine and urea. PuE was added to yogurt at three concentrations (50, 150, and 250 µg/g) and preserved for 30 days compared to the control. The yogurt's pH reduced during storage while acidity, TSS, and fat content increased. Adding PuE increased the yogurt's water-holding capacity, so syneresis decreased and viscosity increased, which was attributed to enhancing the texture properties (firmness, consistency, and adhesiveness). MDA decreased in PuE yogurt because of the antioxidant properties gained by PuE. Additionally, color parameters and were enhanced by PuE additions and sensorial traits, i.e., color, flavor, sugary taste, and texture were enhanced by purslane extract compared to the control yogurt. Concerning the microbial content in the yogurt, the lactic acid bacteria (LAB) count was maintained as a control. Adding PuE at concentrations of 50, 150, and 250 µg/g to the yogurt formulation can enhance the quality of yogurt.
马齿苋（L.）富含酚类化合物、蛋白质和铁。本研究旨在通过在酸奶配方中加入安全的马齿苋提取物来生产具有增强的抗氧化、抗癌、抗病毒和抗菌特性的功能性酸奶；将酸奶在 4°C 下保存 30 天，然后监测生化变化。马齿苋提取物（PuE）具有高含量的酚类化合物和类黄酮，分别为 250 和 56mg/mL。因此，PuE 具有相当大的抗氧化活性，可清除 93%的 DPPH˙，抑制 MCF-7、HCT 和 HeLa 细胞系的活力分别为 84%、82%和 80%，并抑制 Spike 与 ACE2 之间结合的 82%与 SARS-CoV-2 抑制剂测试试剂盒相比。PuE（20-40μg/mL）抑制了测试病原菌和 株的生长，这些细菌是从变质酸奶中分离出来的，并通过 PCR 在基因水平上进行了鉴定。咖啡酸葡萄糖苷和儿茶素是 HPLC 图谱中的主要酚类化合物，而主要风味化合物是香芹酮和柠檬烯，占总挥发性化合物（VOCs）的 71%。与丁基羟基茴香醚（BHA）相比，PuE 以 50、150 和 250μg/g 的三个水平添加到大鼠饮食中。喂食 PuE 饮食（250μg/g）的大鼠体重比对照组增加了 13%。大鼠饮食中的 PuE 降低了低密度脂蛋白（LDL）水平 72%，并使高密度脂蛋白（HDL）水平增加了 36%。此外，喂食 PuE（150μg/g）的大鼠的肝脏参数天冬氨酸转氨酶（AST）、丙氨酸转氨酶（ALT）和丙二醛（MDA）水平分别降低了 50%、43%和 25%，而总蛋白（TP）、总胆汁酸（TA）和谷胱甘肽（GSH）分别增加了 20%、50%和 40%，与 BHA 相比。此外，PuE 通过降低肌酐和尿素来起到肾脏保护作用。与对照相比，PuE 以 50、150 和 250μg/g 的三个浓度添加到酸奶中并保存 30 天。在储存过程中，酸奶的 pH 值降低，而酸度、总可溶性固体（TSS）和脂肪含量增加。添加 PuE 增加了酸奶的持水能力，因此，离心收缩减少，粘度增加，这归因于增强了质地特性（硬度、一致性和粘性）。由于 PuE 获得了抗氧化特性，因此 PuE 酸奶中的 MDA 减少。此外，PuE 的添加增强了颜色参数 和 ，以及感官特性，即与对照酸奶相比，颜色、风味、甜味和质地得到了增强。就酸奶中的微生物含量而言，保持了乳酸菌（LAB）的数量不变。在酸奶配方中添加 50、150 和 250μg/g 的 PuE 可以提高酸奶的质量。
