Evaluation of the Functional Properties and Edible Safety of Concocted Xanthii Fructus Protein
Yuchen Dong1,2, Zihao Wan1,2, Fuguo Han2
1School of Pharmacy, Shaanxi University of Chinese Medicine, Xianyang 712046, China.
Related Experiment Videos
Author Spotlight: Exploring Seaweed's Bioactive Compounds for Sustainable Innovations in Industries
Published on: November 21, 2023
10:35Composition and Properties of Aquafaba: Water Recovered from Commercially Canned Chickpeas
Published on: February 10, 2018
10:21Author Spotlight: Streamlining Protein Target Prediction and Validation via Molecular Docking and CETSA
Published on: February 23, 2024
View abstract on PubMed
Xanthii Fructus protein (XFP) shows edible potential but raw forms may cause toxicity. The traditional concocting process significantly improves XFP safety and alters its gut microbiota and metabolic effects, making it a viable food source.
Area of Science:
- Food Science
- Biochemistry
- Toxicology
Background:
- Xanthii Fructus (XF) is a traditional Chinese medicine with nutritional value.
- XF contains significant amounts of protein, prompting investigation into its edible applications.
- Traditional processing methods may alter XF's properties and safety.
Purpose of the Study:
- To explore the edible value of Xanthii Fructus protein (XFP).
- To investigate the effects of extraction, basic characteristics, safety, gut microbiota, and metabolomics on XFP.
- To specifically evaluate the impact of the traditional concocting process on XFP.
Main Methods:
- Proteins extracted using alkaline solubilization/acid precipitation and ammonium sulfate salting-out.
- Characterization of secondary structure and physicochemical properties via spectroscopy.
- Toxicological assessment in mice, 16S rRNA sequencing for gut microbiota analysis, and LC-MS for metabolomics.
Main Results:
- Salting-out method better retained protein activity; both alkali treatment and concocting altered protein folding.
- Raw XFP at high doses showed toxicity (liver, small intestine), significantly reduced by concocting.
- Concocting altered gut microbiota impact from broad to specific (Bacteroides, Bifidobacterium) and shifted metabolic pathways.
Conclusions:
- XFP has development potential, but anti-nutritional factors pose toxicity risks.
- The traditional concocting process substantially enhances XFP safety and modifies its biological interactions.
- Concocted XFP is a promising food source, warranting further processing optimization and safety studies.