The vine tea flavonoids extraction by ultrasound-enzyme-assisted and its consequences for antioxidant efficacy and gut microbiota in rats
Vine tea is rich in flavonoids, and this study explored their high-value utilization of vine tea flavonoids (VEF). Usingresponse surface methodology (RSM), optimal ultrasound-enzymatic extraction conditions were determined: 75% ethanol, 1:30 solidliquidratio, 56 min ultrasonication, and enzyme conce...
Saved in:
| Main Authors: | , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis Group
2025-12-01
|
| Series: | Food and Agricultural Immunology |
| Subjects: | |
| Online Access: | https://www.tandfonline.com/doi/10.1080/09540105.2025.2470131 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1849718317751730176 |
|---|---|
| author | Hao Shi Meng-ling Qin Qing-yuan Liu Tao Yang Yu-ling Hu Yun Wang Jing Wang |
| author_facet | Hao Shi Meng-ling Qin Qing-yuan Liu Tao Yang Yu-ling Hu Yun Wang Jing Wang |
| author_sort | Hao Shi |
| collection | DOAJ |
| description | Vine tea is rich in flavonoids, and this study explored their high-value utilization of vine tea flavonoids (VEF). Usingresponse surface methodology (RSM), optimal ultrasound-enzymatic extraction conditions were determined: 75% ethanol, 1:30 solidliquidratio, 56 min ultrasonication, and enzyme concentrations of 2.1% papain, 2.3% pectinase, and 2.6% cellulase, achieving a 25.10%VEF yield. Purified VEF (PVEF) exhibited superior antioxidant activities, including in vitro, in vivo, and gut microbe-mediated effects.PVEF showed higher free radical scavenging and anti-lipid peroxidation than VC. Additionally, PVEF also enhanced beneficial gutbacteria, GSH-Px activity, and related gene (Gpx1, Gclm) and protein levels while reducing liver ROS in rats, outperforming the Xue ZhiKang group. Specifically, the H-PVEF group showed 34.98% and 49.47% higher GSH-Px activity than the control and model groups,respectively. In conclusion, ultrasound-enzyme-assisted extraction significantly boosts VEF yield, and PVEF demonstrates potentantioxidant properties, supporting its potential in functional foods and pharmaceuticals. |
| format | Article |
| id | doaj-art-68404ef52c904561bcd45d07018e58aa |
| institution | DOAJ |
| issn | 0954-0105 1465-3443 |
| language | English |
| publishDate | 2025-12-01 |
| publisher | Taylor & Francis Group |
| record_format | Article |
| series | Food and Agricultural Immunology |
| spelling | doaj-art-68404ef52c904561bcd45d07018e58aa2025-08-20T03:12:24ZengTaylor & Francis GroupFood and Agricultural Immunology0954-01051465-34432025-12-0136110.1080/09540105.2025.2470131The vine tea flavonoids extraction by ultrasound-enzyme-assisted and its consequences for antioxidant efficacy and gut microbiota in ratsHao Shi0Meng-ling Qin1Qing-yuan Liu2Tao Yang3Yu-ling Hu4Yun Wang5Jing Wang6College of Agriculture and Forestry Technology, Hunan Applied Technology University, Changde, People’s Republic of ChinaCollege of Agriculture and Forestry Technology, Hunan Applied Technology University, Changde, People’s Republic of ChinaCollege of Agriculture and Forestry Technology, Hunan Applied Technology University, Changde, People’s Republic of ChinaCollege of Agriculture and Forestry Technology, Hunan Applied Technology University, Changde, People’s Republic of ChinaCollege of Agriculture and Forestry Technology, Hunan Applied Technology University, Changde, People’s Republic of ChinaCollege of Life and Environmental Sciences, Hunan university of Arts and Sciences, Changde, People’s Republic of ChinaCollege of Agriculture and Forestry Technology, Hunan Applied Technology University, Changde, People’s Republic of ChinaVine tea is rich in flavonoids, and this study explored their high-value utilization of vine tea flavonoids (VEF). Usingresponse surface methodology (RSM), optimal ultrasound-enzymatic extraction conditions were determined: 75% ethanol, 1:30 solidliquidratio, 56 min ultrasonication, and enzyme concentrations of 2.1% papain, 2.3% pectinase, and 2.6% cellulase, achieving a 25.10%VEF yield. Purified VEF (PVEF) exhibited superior antioxidant activities, including in vitro, in vivo, and gut microbe-mediated effects.PVEF showed higher free radical scavenging and anti-lipid peroxidation than VC. Additionally, PVEF also enhanced beneficial gutbacteria, GSH-Px activity, and related gene (Gpx1, Gclm) and protein levels while reducing liver ROS in rats, outperforming the Xue ZhiKang group. Specifically, the H-PVEF group showed 34.98% and 49.47% higher GSH-Px activity than the control and model groups,respectively. In conclusion, ultrasound-enzyme-assisted extraction significantly boosts VEF yield, and PVEF demonstrates potentantioxidant properties, supporting its potential in functional foods and pharmaceuticals.https://www.tandfonline.com/doi/10.1080/09540105.2025.2470131Vine teaFlavonoidsExtractionRatAntioxidant activityGut microbiota |
| spellingShingle | Hao Shi Meng-ling Qin Qing-yuan Liu Tao Yang Yu-ling Hu Yun Wang Jing Wang The vine tea flavonoids extraction by ultrasound-enzyme-assisted and its consequences for antioxidant efficacy and gut microbiota in rats Food and Agricultural Immunology Vine tea Flavonoids Extraction Rat Antioxidant activity Gut microbiota |
| title | The vine tea flavonoids extraction by ultrasound-enzyme-assisted and its consequences for antioxidant efficacy and gut microbiota in rats |
| title_full | The vine tea flavonoids extraction by ultrasound-enzyme-assisted and its consequences for antioxidant efficacy and gut microbiota in rats |
| title_fullStr | The vine tea flavonoids extraction by ultrasound-enzyme-assisted and its consequences for antioxidant efficacy and gut microbiota in rats |
| title_full_unstemmed | The vine tea flavonoids extraction by ultrasound-enzyme-assisted and its consequences for antioxidant efficacy and gut microbiota in rats |
| title_short | The vine tea flavonoids extraction by ultrasound-enzyme-assisted and its consequences for antioxidant efficacy and gut microbiota in rats |
| title_sort | vine tea flavonoids extraction by ultrasound enzyme assisted and its consequences for antioxidant efficacy and gut microbiota in rats |
| topic | Vine tea Flavonoids Extraction Rat Antioxidant activity Gut microbiota |
| url | https://www.tandfonline.com/doi/10.1080/09540105.2025.2470131 |
| work_keys_str_mv | AT haoshi thevineteaflavonoidsextractionbyultrasoundenzymeassistedanditsconsequencesforantioxidantefficacyandgutmicrobiotainrats AT menglingqin thevineteaflavonoidsextractionbyultrasoundenzymeassistedanditsconsequencesforantioxidantefficacyandgutmicrobiotainrats AT qingyuanliu thevineteaflavonoidsextractionbyultrasoundenzymeassistedanditsconsequencesforantioxidantefficacyandgutmicrobiotainrats AT taoyang thevineteaflavonoidsextractionbyultrasoundenzymeassistedanditsconsequencesforantioxidantefficacyandgutmicrobiotainrats AT yulinghu thevineteaflavonoidsextractionbyultrasoundenzymeassistedanditsconsequencesforantioxidantefficacyandgutmicrobiotainrats AT yunwang thevineteaflavonoidsextractionbyultrasoundenzymeassistedanditsconsequencesforantioxidantefficacyandgutmicrobiotainrats AT jingwang thevineteaflavonoidsextractionbyultrasoundenzymeassistedanditsconsequencesforantioxidantefficacyandgutmicrobiotainrats AT haoshi vineteaflavonoidsextractionbyultrasoundenzymeassistedanditsconsequencesforantioxidantefficacyandgutmicrobiotainrats AT menglingqin vineteaflavonoidsextractionbyultrasoundenzymeassistedanditsconsequencesforantioxidantefficacyandgutmicrobiotainrats AT qingyuanliu vineteaflavonoidsextractionbyultrasoundenzymeassistedanditsconsequencesforantioxidantefficacyandgutmicrobiotainrats AT taoyang vineteaflavonoidsextractionbyultrasoundenzymeassistedanditsconsequencesforantioxidantefficacyandgutmicrobiotainrats AT yulinghu vineteaflavonoidsextractionbyultrasoundenzymeassistedanditsconsequencesforantioxidantefficacyandgutmicrobiotainrats AT yunwang vineteaflavonoidsextractionbyultrasoundenzymeassistedanditsconsequencesforantioxidantefficacyandgutmicrobiotainrats AT jingwang vineteaflavonoidsextractionbyultrasoundenzymeassistedanditsconsequencesforantioxidantefficacyandgutmicrobiotainrats |