Scholarlink

<p>In recent years, plant-based foods have gained attention as alternatives to animal-based foods due to notable antioxidant properties and health benefits. This study aimed to explore the antioxidant potential of a plant-based beverage (PB) composed of corn silk, astragalus, barley grass and <i>Arctium lappa</i> root, focusing on the efficacy in mitigating oxidative stress caused by type 2 diabetes mellitus (T2DM). Sensory analysis identified 24 volatile compounds that contributed to the favorable taste profile of PB. Quantitative analysis determined total sugars, total phenols, and total flavonoids at 3.140 ± 0.033 mg/g, 0.228 ± 0.013 mg/g, and 0.388 ± 0.018 mg/g, respectively. Notably, PB decreased reactive oxygen species (ROS) and malondialdehyde (MDA) in zebrafish embryos, enhanced the activities of superoxide dismutase (SOD) and catalase (CAT), reduced MDA release in T2DM adult zebrafish, and further increased SOD and CAT activities. The results showed that PB protects zebrafish embryos from oxidative stress and alleviates it in diet-induced diabetic zebrafish. The findings provide new research directions for developing the plant combination into a novel natural formula applicable to food, satisfying the demands for the diversity and functionality of plant-based foods.</p>

错误：搜索内容不能为空，请输入英文关键词
错误：关键词超出字数限制，请精简
高级检索

Research on quality evaluation of a plant-based beverage and antioxidant activities in zebrafish models of oxidative stress and diabetes

  • 期刊论文

  • 发表日期：

    2025年6月9日

查看全文
  • Xiaohan Tang,
  • Zhen Tian,
  • Chunling Li,
  • Danshi Zhu,
  • He Liu

摘要

In recent years, plant-based foods have gained attention as alternatives to animal-based foods due to notable antioxidant properties and health benefits. This study aimed to explore the antioxidant potential of a plant-based beverage (PB) composed of corn silk, astragalus, barley grass and Arctium lappa root, focusing on the efficacy in mitigating oxidative stress caused by type 2 diabetes mellitus (T2DM). Sensory analysis identified 24 volatile compounds that contributed to the favorable taste profile of PB. Quantitative analysis determined total sugars, total phenols, and total flavonoids at 3.140 ± 0.033 mg/g, 0.228 ± 0.013 mg/g, and 0.388 ± 0.018 mg/g, respectively. Notably, PB decreased reactive oxygen species (ROS) and malondialdehyde (MDA) in zebrafish embryos, enhanced the activities of superoxide dismutase (SOD) and catalase (CAT), reduced MDA release in T2DM adult zebrafish, and further increased SOD and CAT activities. The results showed that PB protects zebrafish embryos from oxidative stress and alleviates it in diet-induced diabetic zebrafish. The findings provide new research directions for developing the plant combination into a novel natural formula applicable to food, satisfying the demands for the diversity and functionality of plant-based foods.