Changes in sugars and organic acids in wolfberry (Lycium barbarum L.) fruit during development and maturation.

نویسندگان

  • Jianhua Zhao
  • Haoxia Li
  • Wanpeng Xi
  • Wei An
  • Linlin Niu
  • Youlong Cao
  • Huafang Wang
  • Yajun Wang
  • Yue Yin
چکیده

Wolfberry (Lycium barbarum L.) fruits of three cultivars ('Damaye', 'Baihua' and 'Ningqi No.1') were harvested at five different ripening stages and evaluated for sugars and organic acids. Fructose, glucose and total sugar contents increased continually through development and reached their maxima at 34 days after full bloom (DAF). Fructose and glucose were the predominant sugars at maturity, while sucrose content had reduced by maturity. L.barbarum polysaccharides (LBP) content was in the range of 13.03-76.86 mg g(-1)FW during ripening, with a maximum at 20DAF. Citric, tartaric and quinic acids were the main organic acid components during development, and their levels followed similar trends: the highest contents were at 30, 14 and 20DAF, respectively. The significant correlations of fructose and total sugar contents with LBP content during fruit development indicated that they played a key role in LBP accumulation.

برای دانلود متن کامل این مقاله و بیش از 32 میلیون مقاله دیگر ابتدا ثبت نام کنید

ثبت نام

اگر عضو سایت هستید لطفا وارد حساب کاربری خود شوید

منابع مشابه

Modulation of microglia by Wolfberry on the survival of retinal ganglion cells in a rat ocular hypertension model

The active component of Wolfberry (Lycium barbarum), lycium barbarum polysaccharides (LBP), has been shown to be neuroprotective to retinal ganglion cells (RGCs) against ocular hypertension (OH). Aiming to study whether this neuroprotection is mediated via modulating immune cells in the retina, we used multiphoton confocal microscopy to investigate morphological changes of microglia in whole-mo...

متن کامل

Neuroprotective effects of polysaccharides from wolfberry, the fruits of Lycium barbarum, against homocysteine-induced toxicity in rat cortical neurons.

Previous clinical and epidemiological studies have suggested that elevated plasma homocysteine (Hcy) levels increased the risk of Alzheime's disease (AD). Although the underlying mechanisms of its toxicity are elusive, it has been shown that Hcy damages neurons by inducing apoptosis, DNA fragmentation, and tau hyperphosphorylation. Wolfberry (Lycium barbarum) is a fruit that is known for its ey...

متن کامل

Polysaccharides from Wolfberry Prevents Corticosterone-Induced Inhibition of Sexual Behavior and Increases Neurogenesis

Lycium barbarum, commonly known as wolfberry, has been used as a traditional Chinese medicine for the treatment of infertility and sexual dysfunction. However, there is still a scarcity of experimental evidence to support the pro-sexual effect of wolfberry. The aim of this study is to determine the effect of Lycium barbarum polysaccharides (LBP) on male sexual behavior of rats. Here we report t...

متن کامل

بررسی اثر مصرف خوراکی میوه‌ی آسه (Lycium barbarum) بر میزان گلوکز، لیپیدها، و کلسترول HDL و LDL خون در موش صحرایی دیابتی

Background and Objective: Use of medicinal plants for attenuation of hyperglycemia and restoration of lipids to normal level is clinically very important. In this study, the effect of oral administration of Lycium barbarum (LB) fruit on serum glucose and lipids was investigated in diabetic rats. Materials and Methods: Thirty two female Wistar rats were divided into 4 groups control, LB-treated ...

متن کامل

Risk Evaluation of Main Pests and Integrated Management in Chinese Wolfberry, Lycium barbarum L

Chinese wolfberry Lycium barbarum L. (Solanales: Solanaceae), is an ancient herbal medicine and has been used for years in China. However, insect pests associated with this plant had not yet been well studied. The present study characterized the main pests associated with this plant. The method of risk assessment indices and the method of experience formulae were used to analyze the risk of pes...

متن کامل

ذخیره در منابع من


  با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید

برای دانلود متن کامل این مقاله و بیش از 32 میلیون مقاله دیگر ابتدا ثبت نام کنید

ثبت نام

اگر عضو سایت هستید لطفا وارد حساب کاربری خود شوید

عنوان ژورنال:
  • Food chemistry

دوره 173  شماره 

صفحات  -

تاریخ انتشار 2015