Furfural is a naturally occurring compound in bee honey, classified as a fermentation inhibitor. The aim of this study was to ascertain the concentration of furfural in mead worts, prepared at room temperature (unsaturated) and heated to boiling for 10 to 70 min (saturated), with an extract of 25 to 45°Brix. Moreover, the impact of the furfural on the fermentation course of mead wort was assessed. For this purpose, fermentation tests were conducted using mead wort (30°Brix) to which furfural was added at concentrations ranging from 1 to 100 mg/L. HS-SPME-GC-TOF-MS analysis revealed that the furfural concentration in mead worts varied between 2.3 and 5.3 mg/L. In saturated worts, the concentration increased by 2.8 to 4.5 times. Acidification of mead wort prior to boiling led to further increase in furfural concentration. The greatest changes occurred in the least concentrated worts, having the lowest buffer capacity. The addition of furfural to the mead wort did not inhibit fermentation, and an increase in attenuation was observed in the samples containing 2 mg/L of furfural compared to the control. Throughout the fermentation most of the furfural was reduced to furfuryl alcohol.

Diabetes mellitus (DM) is a chronic disease and a threatening problem for\nworld health. Allopathic medications are not efficient enough in controlling DM and its\ncomplications. Therefore, much attention has been directed towards the traditional\nmedicine system. Plant derived-natural compounds with medicinal properties play an\nessential role in DM management and treatment. Artemisia is a varied and widespread\ngenus of the family Asteraceae, which has more than 500 species with beneficial\neconomic and therapeutic significance. Electronic databases such as Science Direct,\nScopus, Pubmed, Web of Science, medRixv, and Wiley were used to search scientific\nliterature. In folklore medicine, Artemisia species have been widely utilized for diabetes\nmanagement. Molecular investigations have revealed that the NF-κB suppression, Notch\n1 inhibition, cell cycle stop at S+G2/M-phase, enhanced Bax protein concentrations,\nmitochondrial membrane potential attenuation, activation of p53 and caspase, Bcl-2\nregulation, and ROS formation are crucial mechanisms that could be targeted via\nvarious Artemisia species. Anti-diabetic effects of single or multiple doses of alcoholic\nand aqueous extracts of Artemisia species are due to the presence of bioactive\ncompounds, and they are completely efficient in lowering levels of blood glucose in\nexperimental examinations. In spite of the available anti-diabetic drugs, therapeutic\nagents obtained from the mentioned plants have been used for the treatment of this\ndisease and its complications with less adverse impacts. Taken together, multiple lines\nof evidence indicated that Artemisia species could be introduced as a potential\ntherapeutic candidate in the treatment and management of diabetes.

为探索小麦根腐病生防途径,筛选有效抑菌物质,达到农药减量的目的。以禾谷镰刀菌(Fusarium graminearum)、刺腐霉菌(Pythium spinosum)和小麦离蠕孢菌(Bipolaris sorokiniana)为供试材料,采用菌丝生长法测定了21种天然产物的抑菌活性。结果表明,反式细辛醚和顺式细辛醚对禾谷镰刀菌效果显著,EC₅₀值分别为69.99 mg/L和130.23 mg/L;白藜芦醇、顺式细辛醚和柠檬精油对刺腐霉菌有明显抑菌活性,EC₅₀值分别为24.4683 mg/L、71.02 mg/L和79.83 mg/L;丁香酚油和白藜芦醇对小麦根腐离蠕孢菌抑菌活性显著,EC₅₀值分别为14.06 mg/L和22.09 mg/L。因此,丁香酚、反式细辛醚、顺式细辛醚、白藜芦醇能有效抑制小麦根腐病菌的生长,在小麦根腐病生物防治方面具有很大应用潜力。

为探究宁夏大籽蒿(Artemisia sieversiana Ehrhart ex Willd.)精油成分、抑菌功能及安全性,采用水蒸气蒸馏法进行精油提取,通过气相色谱-质谱连用法(GC-MS)进行成分分析,采用滤纸片法测定其对3种菌的抑菌圈直径,测定最低抑菌浓度(MIC)、最低杀菌浓度(MBC),并通过cck-8法检测大籽蒿精油对于2种皮肤细胞的毒性作用。结果表明,宁夏大籽蒿精油的主要成分为母菊薁(29.61%),樟脑(4.80%)、桉叶油醇(4.32%)、异木香酸甲酯(4.02%);精油对铜绿假单胞菌和大肠杆菌的最低抑菌浓度为0.0781 μg/mL,最低杀菌浓度为0.3125 μg/mL;金黄色葡萄球菌MIC为0.0195 μg/mL,MBC为0.078125 μg/mL;当精油浓度小于100 μg/mL时对角质细胞(HaCaT)和皮肤成纤维细胞(NHSF)均无毒性。综上,宁夏地区大籽蒿精油具有较强的抑菌活性且安全性较高,以上结果为宁夏大籽蒿精油开发提供理论依据,以期为当地脱贫致富提供科技支撑。

为了深入了解紫苏叶活性化学成分研究的发展趋势，揭示紫苏叶所含的化学成分与活性机制的物质基础，为该领域未来研究方向的确立及紫苏叶资源在多领域的开发应用提供理论参考，利用文献计量学与系统综述相结合的方法，对紫苏叶活性成分的研究轨迹与作用机制进行深度解析。系统梳理了紫苏叶活性成分研究的演进脉络与前沿趋势，重点解析了紫苏叶中精油、黄酮类、酚酸类及花色苷类等特征活性成分的化学结构特征与构效关系，并阐明其抗氧化、抑菌等功能活性的分子机制。旨在凝练出紫苏叶功能性成分的研究进展和开发利用的脉络方向，探索出紫苏叶资源在食品、医药、化妆品等领域的潜在价值。