The dark blue pigment(DBP)is a health ingredient from Vaccinium bracteatum Thunb.leaves used as a functional food supplement.However,the details of transepithelial absorption on the intestinal epithelial cells are bar...The dark blue pigment(DBP)is a health ingredient from Vaccinium bracteatum Thunb.leaves used as a functional food supplement.However,the details of transepithelial absorption on the intestinal epithelial cells are barely understood.This study aimed to clarify the absorption properties of DBP in the Caco-2 cell monolayer model and evaluate the effect on the endo-metabolism and barrier function of Caco-2 cells.The results showed that the DBP did not show the dose-dependent toxic effect to Caco-2 cells between 0.25 and 1.5 mg/mL,which did not cause disorder in the normal cell metabolism and absorption activity.The Caco-2 cell monolayer model could absorb DBP by passive and active transport,and the absorptive pattern was dosedependent when the concentration was more than 0.25 mg/mL.During DBP absorption,an increase in m RNA and protein expressions of glucose transporters demonstrated that the glucose transporters were the potential transporter of DBP.But the glucose transport amounts were significantly lowered after 30 min of DBP treatment,indicating that DBP owned the inhibitory effect on glucose transportation.Furthermore,DBP also owned protective effects on the barrier function of intestinal epithelial cells.展开更多
Highland barley tea(HBT)is made from roasted barley seeds and is abundant inβ-glucan,amino acids,minerals,phenolics,and other natural active ingredients.These natural compounds found in whole grains have been shown t...Highland barley tea(HBT)is made from roasted barley seeds and is abundant inβ-glucan,amino acids,minerals,phenolics,and other natural active ingredients.These natural compounds found in whole grains have been shown to slow aging and positively affect skeletal muscle function.As a result,studying the effects of HBT on the skeletal muscle health of the elderly population is critical from a scientific and societal standpoint for improving their health status and reducing the medical burden on society.The antioxidant activity and the content of natural active substances were used as indicators to screen the optimal process of HBT brewing.The effects of long-term HBT consumption on aging in mice were investigated by using HBT as a substitute for drinking water in naturally aging mice for a 5-month intervention.Afterward,various factors were measured,such as basic physiological indices,inflammation,plasma metabolites,skeletal muscle function,and exercise capacity,to evaluate the effects of HBT on aging in mice.Long-term consumption of HBT reduced body and spleen weight,increased body weight percentage of skeletal muscle,and reduced plasma inflammation levels in aging mice.Metabolomic results showed increased plasma levels of the mitochondrial marker short-chain acylcarnitine and some amino acids.Additionally,there was a decrease in bile and long-chain acylcarnitine.The level of fibrosis in the gastrocnemius muscle of aging mice was suppressed,and the percentage of typeⅠmuscle fibers was increased,improving the endurance of the mice.Thus,long-term consumption of HBT may reduce body weight and increase skeletal muscle mitochondrial activity and exercise capacity in aging mice by reducing inflammation levels and alleviating mitochondrial damage.展开更多
This study investigated the effects of highland barley’s germination time(24,48,and 72 h)on the thermomechanical,pasting,fermentation,dynamic rheological,molecular mobility,and protein structural properties of oat-wh...This study investigated the effects of highland barley’s germination time(24,48,and 72 h)on the thermomechanical,pasting,fermentation,dynamic rheological,molecular mobility,and protein structural properties of oat-wheat composite flour dough.Germination significantly reduced flour water absorption,freezable water,melting enthalpy,and increased protein weakening compared with native barley(NB)samples.In addition,germination decreased bound and immobilized water and increased the free water compared to the NB-composite flour dough samples,according to the results of a low-field nuclear magnetic resonance spectrometer(LF-NMR).Germination also increased the protein’s extractability and surface hydrophobicity while negatively impacting the starch-protein network;however,it decreased bread-specific volume.Germination for 24 h,on the other hand,had minor effects on dough and bread samples compared to 48 and 72 h.As a result,germination for 24 h under controlled conditions could be used to improve the rheological qualities of highland barley and avoid the adverse rheological effects of the prolonged germination period.展开更多
The dark blue pigment from Vaccinium bracteatum Thunb.leaves(VBTL)is a healthy ingredient for controlling postprandial blood glucose during the stage of dietary carbohydrate digestion.Our previous study has proved tha...The dark blue pigment from Vaccinium bracteatum Thunb.leaves(VBTL)is a healthy ingredient for controlling postprandial blood glucose during the stage of dietary carbohydrate digestion.Our previous study has proved that the dark blue pigment has an inhibition effect on pancreaticα-amylase.However,the influence on other digestive enzymes(α-glucosidases,trypsin,andα-chymotrypsin)is still unclear.Therefore,this research evaluated the impact of this dark blue pigment on the three digestive enzymes during in-vitro digestion.The effects of dark blue pigment on the activities and conformations of theα-glucosidase,trypsin,andα-chymotrypsin were confirmed by multi-spectroscopic techniques and molecular docking.The results showed that this pigment possessed a higher inhibition ability on theα-glucosidase.The complexes of three enzymes and the pigment all resulted in the changes in fluorescence quenching and secondary structures of these complexes.However,the interactions between two proteolytic enzymes and pigment slightly impacted their activities.Additionally,molecular docking suggested that the complex betweenα-glucosidase and pigment formed hydrogen bonds and hydrophobic interactions in the substrate-binding pocket.These findings provide creative insight into the VBTL dark blue pigment controlling postprandial hyperglycemia without side effects on the proteolytic enzymes.展开更多
Type Ⅱ sourdough is the most popular application method in the industry,but it still has quality problems in bread production.This study evaluated the effect of replacing type Ⅱ sourdough with a new type of sourdoug...Type Ⅱ sourdough is the most popular application method in the industry,but it still has quality problems in bread production.This study evaluated the effect of replacing type Ⅱ sourdough with a new type of sourdough prepared from a pure freeze-dried strain(FDSS)on bread structure and flavor quality.It was found that 2-hep-tanone,2-undecanone,and 2-nonanone were the feature volatile compounds in type Ⅱ sourdough bread(SB).The variable importance in projection(VIP)scores of aroma-related compounds retained 72.23%,proving that FDSS retained SB’s aroma characteristics.The change rules of volatile compounds from freeze-dried strains were explored as the fermentation process proceeds.Analysis of texture quality revealed that proper acidity improves the quality of bread.All these results support the potential use of FDSS in the bread-making industry.展开更多
基金supported by the China Postdoctoral Science Foundation(2021M701462)the National Natural Science Foundation of China(32072254)+2 种基金the Postdoctoral Research Funding Program of Jiangsu Province(2021K097A)the Fundamental Research Funds for the Central Universities(JUSRP121106)the“Qing Lan Project”of Jiangsu Province。
文摘The dark blue pigment(DBP)is a health ingredient from Vaccinium bracteatum Thunb.leaves used as a functional food supplement.However,the details of transepithelial absorption on the intestinal epithelial cells are barely understood.This study aimed to clarify the absorption properties of DBP in the Caco-2 cell monolayer model and evaluate the effect on the endo-metabolism and barrier function of Caco-2 cells.The results showed that the DBP did not show the dose-dependent toxic effect to Caco-2 cells between 0.25 and 1.5 mg/mL,which did not cause disorder in the normal cell metabolism and absorption activity.The Caco-2 cell monolayer model could absorb DBP by passive and active transport,and the absorptive pattern was dosedependent when the concentration was more than 0.25 mg/mL.During DBP absorption,an increase in m RNA and protein expressions of glucose transporters demonstrated that the glucose transporters were the potential transporter of DBP.But the glucose transport amounts were significantly lowered after 30 min of DBP treatment,indicating that DBP owned the inhibitory effect on glucose transportation.Furthermore,DBP also owned protective effects on the barrier function of intestinal epithelial cells.
基金supported by the National Natural Science Foundation of China(32071166 and 32072254)the Ministry of Science and Technology of China(2022YFF1100502)+2 种基金the Earmarked Fund for China Agriculture Reasearch System(CARS-08-G19)the“Qing Lan Project”of Jiangsu Province and the Young Elite Scientists Sponsorship Program by CAST(2020QNRC001)Fundamental Research Funds for the Central Universities(JUSRP622027)。
文摘Highland barley tea(HBT)is made from roasted barley seeds and is abundant inβ-glucan,amino acids,minerals,phenolics,and other natural active ingredients.These natural compounds found in whole grains have been shown to slow aging and positively affect skeletal muscle function.As a result,studying the effects of HBT on the skeletal muscle health of the elderly population is critical from a scientific and societal standpoint for improving their health status and reducing the medical burden on society.The antioxidant activity and the content of natural active substances were used as indicators to screen the optimal process of HBT brewing.The effects of long-term HBT consumption on aging in mice were investigated by using HBT as a substitute for drinking water in naturally aging mice for a 5-month intervention.Afterward,various factors were measured,such as basic physiological indices,inflammation,plasma metabolites,skeletal muscle function,and exercise capacity,to evaluate the effects of HBT on aging in mice.Long-term consumption of HBT reduced body and spleen weight,increased body weight percentage of skeletal muscle,and reduced plasma inflammation levels in aging mice.Metabolomic results showed increased plasma levels of the mitochondrial marker short-chain acylcarnitine and some amino acids.Additionally,there was a decrease in bile and long-chain acylcarnitine.The level of fibrosis in the gastrocnemius muscle of aging mice was suppressed,and the percentage of typeⅠmuscle fibers was increased,improving the endurance of the mice.Thus,long-term consumption of HBT may reduce body weight and increase skeletal muscle mitochondrial activity and exercise capacity in aging mice by reducing inflammation levels and alleviating mitochondrial damage.
基金financially supported by the National Natural Science Foundation of China(32072254)the China Scholarship Council(2018GXZ018752)+3 种基金the Research and Development Program of Tianchang(TZY202002)the Six Talent Peaks Project of Jiangsu Province(NY-119)Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province,Jiangnan University(2022-3-1)the“Qing Lan Project in Jiangsu Province”program.
文摘This study investigated the effects of highland barley’s germination time(24,48,and 72 h)on the thermomechanical,pasting,fermentation,dynamic rheological,molecular mobility,and protein structural properties of oat-wheat composite flour dough.Germination significantly reduced flour water absorption,freezable water,melting enthalpy,and increased protein weakening compared with native barley(NB)samples.In addition,germination decreased bound and immobilized water and increased the free water compared to the NB-composite flour dough samples,according to the results of a low-field nuclear magnetic resonance spectrometer(LF-NMR).Germination also increased the protein’s extractability and surface hydrophobicity while negatively impacting the starch-protein network;however,it decreased bread-specific volume.Germination for 24 h,on the other hand,had minor effects on dough and bread samples compared to 48 and 72 h.As a result,germination for 24 h under controlled conditions could be used to improve the rheological qualities of highland barley and avoid the adverse rheological effects of the prolonged germination period.
基金supported by the National Natural Science Foundation of China(32072254)the China Postdoctoral Science Foundation(2021M701462)+3 种基金the Postdoctoral Research Funding Program of Jiangsu Province(2021K097A)the Fundamental Research Funds for the Central Universities(JUSRP121106)Research and Development Program of Tianchang(TZY202002)the"Qing Lan Project"of Jiangsu Province.The authors declare no competing financial interest.
文摘The dark blue pigment from Vaccinium bracteatum Thunb.leaves(VBTL)is a healthy ingredient for controlling postprandial blood glucose during the stage of dietary carbohydrate digestion.Our previous study has proved that the dark blue pigment has an inhibition effect on pancreaticα-amylase.However,the influence on other digestive enzymes(α-glucosidases,trypsin,andα-chymotrypsin)is still unclear.Therefore,this research evaluated the impact of this dark blue pigment on the three digestive enzymes during in-vitro digestion.The effects of dark blue pigment on the activities and conformations of theα-glucosidase,trypsin,andα-chymotrypsin were confirmed by multi-spectroscopic techniques and molecular docking.The results showed that this pigment possessed a higher inhibition ability on theα-glucosidase.The complexes of three enzymes and the pigment all resulted in the changes in fluorescence quenching and secondary structures of these complexes.However,the interactions between two proteolytic enzymes and pigment slightly impacted their activities.Additionally,molecular docking suggested that the complex betweenα-glucosidase and pigment formed hydrogen bonds and hydrophobic interactions in the substrate-binding pocket.These findings provide creative insight into the VBTL dark blue pigment controlling postprandial hyperglycemia without side effects on the proteolytic enzymes.
基金supported by the National Natural Science Foun-dation of China(32072254)the Research and Development Program of Tianchang(TZY202002)+1 种基金the“Qing Lan Project”of Jiangsu Province,the China Postdoctoral Science Foundation(2021M701462)the Postdoctoral Research Funding Program of Jiangsu Province(2021K097A).
文摘Type Ⅱ sourdough is the most popular application method in the industry,but it still has quality problems in bread production.This study evaluated the effect of replacing type Ⅱ sourdough with a new type of sourdough prepared from a pure freeze-dried strain(FDSS)on bread structure and flavor quality.It was found that 2-hep-tanone,2-undecanone,and 2-nonanone were the feature volatile compounds in type Ⅱ sourdough bread(SB).The variable importance in projection(VIP)scores of aroma-related compounds retained 72.23%,proving that FDSS retained SB’s aroma characteristics.The change rules of volatile compounds from freeze-dried strains were explored as the fermentation process proceeds.Analysis of texture quality revealed that proper acidity improves the quality of bread.All these results support the potential use of FDSS in the bread-making industry.
