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 research tackles the challenge of optimizing the fabrication and characterization of fava bean protein(FBP)nanofibers using electrospinning,evaluating the influence of varying blend ratios with polyvinyl alcohol(...This research tackles the challenge of optimizing the fabrication and characterization of fava bean protein(FBP)nanofibers using electrospinning,evaluating the influence of varying blend ratios with polyvinyl alcohol(PVA)(PVA:FBP of 4:1,7:3,and 1:1)on their physicochemical and functional properties.Scanning electron microscopy revealed that optimal fiber morphology,characterized by uniform and bead-free structures,was achieved at PVA:FBP ratios of 4:1 and 7:3.In contrast,the 1:1 ratio resulted in significant bead formation,a phenomenon correlated with a decrease in solution viscosity confirmed by rheological analysis.Fourier-transform infrared spectroscopy(FTIR)and Sodium Dodecyl Sulfate-Polyacrylamide(SDS-PAGE)verified the effective physical integration of FBP into the PVA matrix through hydrogen bonding interactions,rather than chemical crosslinking,without affecting the protein structure.Furthermore,circular dichroism analysis indicated that the electrospinning process induced a significant conformational shift within the secondary structure of the protein,favoring the formation ofβ-sheets overα-helices.Despite a less uniform morphology,the 1:1 composite retained 55%residual mass,indicating significant char formation,and exhibited the most robust antibacterial efficacy against E.coli and S.aureus.Antioxidant capacity was found to be directly proportional to the FBP concentration in the nanofibers.These findings demonstrate that PVA-FBP composite nanofibers are successfully formed with promising biodegradable materials with tunable properties.The ability to balance structural integrity with enhanced thermal,antimicrobial,and antioxidant functionality by adjusting the blend ratio highlights their significant potential for advanced applications in active food packaging and preservation systems.展开更多
The escalating global prevalence of obesity highlights an urgent need for innovative dietary interventions.Sorghum bran polyphenol extract(SBE)has emerged as a particularly promising candidate due to its unique phenol...The escalating global prevalence of obesity highlights an urgent need for innovative dietary interventions.Sorghum bran polyphenol extract(SBE)has emerged as a particularly promising candidate due to its unique phenolic diversity compared to conventional polyphenol sources.This study investigated the potential of SBE in mitigating high-fat diet(HFD)-induced hyperlipidemia and skeletal muscle mitochondrial dysfunction.Male C57BL/6J mice were fed an HFD and subjected to 8-week intragastric SBE administration.Subsequent metabolomic profiling and biochemical analyses evaluated systemic glycolipid metabolism,exercise performance,and antioxidant capacity.The results showed that SBE administration attenuated obesity-induced insulin resistance,hepatic steatosis,and hyperlipidemia while enhancing skeletal muscle function in HFD-fed mice.Specifically,SBE reduced the accumulation of triglycerides in the serum by 17.6%and decreased total cholesterol levels by 11.4%.Mechanistically,SBE intervention promoted hepatic bile acid production by upregulating the mRNA levels of key enzymes involved in bile acid synthesis.Furthermore,SBE treatment markedly improved mitochondrial function,as evidenced by the upregulation of PPARδexpression and the subsequent increase in fatty acids oxidation(FAO)and oxidative phosphorylation(OXPHOS)capacity in skeletal muscle,thereby alleviating obesity-induced hyperlipidemia.In vitro validation using palmitate-treated C2C12 myotubes corroborated these findings,showing that the activation of PPARδby SBE enhanced mitochondrial function through upregulating the FAO-and OXPHOS-related gene expression.These results suggest that SBE represents a novel dietary strategy for mitigating obesity-related metabolic dysfunction.展开更多
Oats are a nutritious and versatile cereal,but their potential as a functional food can be enhanced through solidstate fermentation(SSF).This study investigates the impact of SSF on the soluble proteins,peptides,molec...Oats are a nutritious and versatile cereal,but their potential as a functional food can be enhanced through solidstate fermentation(SSF).This study investigates the impact of SSF on the soluble proteins,peptides,molecular weight(MW),and free amino acids of oats,aiming to explore the complex relationship between amino acid composition and metabolic profiles.By utilizing advanced metabolomics techniques,this study highlights the influence of fermentation on the nutritional and functional properties of oats,providing insights into its potential applications in the food industry.Results showed that fermented samples had lower pH values,soluble protein and peptide,and total amino-acid contents.Additionally,fermentation significantly altered the MW distribution,as high MW proteins and peptides decreased while medium and small MW increased.Similarly,fermentation changed amino-acid composition,increasing the proportions of sweet and umami amino acids while decreasing the bitter amino acids,enhancing the oats-based food taste.Moreover,based on the KEGG database,a number of metabolic pathways were identified in the fermented oats,and protein metabolism was found to be more active.Correlation analyses revealed complex relationships between amino acids and various metabolites,providing insights into the biochemical mechanisms that shape oat taste profiles during fermentation.展开更多
Inflammatory bowel disease(IBD)affects the health and quality of life of millions of people worldwide.While oral probiotic therapy has emerged as a promising treatment strategy,its efficacy is limited by the harsh gas...Inflammatory bowel disease(IBD)affects the health and quality of life of millions of people worldwide.While oral probiotic therapy has emerged as a promising treatment strategy,its efficacy is limited by the harsh gastrointestinal environment.In this study,we developed probiotic particles based on self-assembly of chitosan and surface proteins of Lentilactobacillus kefiri IMAU50007(L3).Its culture and extracellular polysaccharide,which were demonstrated to exhibit anti-inflammatory effects in cellular models.The structural characteristics of the particle were explored,and it was found that dense particles could be formed via electrostatic-hydrogen bonds binding between surface proteins and polysaccharides,thereby improving digestive resistance.In vitro simulations revealed that chitosan-embedded L3 dense particles enhanced gastrointestinal survival,increased the production of functional factors,and modulated gut microbiota balance.Consequently,the probiotic particles based on surface proteins demonstrate significant potential for improving the viability and functionality of orally delivered probiotics,offering a novel and promising oral strategy for the treatment of IBD.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
Red rice has become increasingly popular as a viable dietary choice due to its nutritional value.The germination process has been found to enhance the nutritional content of grains,particularly anthocyanins,and proant...Red rice has become increasingly popular as a viable dietary choice due to its nutritional value.The germination process has been found to enhance the nutritional content of grains,particularly anthocyanins,and proanthocyanidins,and the presence of salt stress can further intensify this effect.In this study,the changes in bioactive phenolic compounds during the germination of red rice under salt stress were evaluated via chemical methods and UPLC-QToF/MS.The PLS-DA was used to analyze the upstream synthesis substrates of pigments in red rice treated with different NaCl concentrations.The results showed that NaCl stress inhibited red rice germination compared to the untreated group but that the total polyphenol content of red rice increased significantly after NaCl stress.Three anthocyanins and two proanthocyanidins were identified,and proanthocyanidins were the main components in pigment compounds.All these pigments tended to increase under 60 mmol/L NaCl treatment.Furthermore,upstream pigment substrates such as L-phenylalanine,cinnamic acid,p-coumaric acid,and leucocyanidin were also increased under NaCl stress.The activities of phenylalanine ammonia-lyase,leucoanthocyanidin reductase,and anthocyanin reductase related to these upstream metabolic substrates were up-regulated after NaCl stress.This study showed that NaCl stress effectively stimulated the accumulation of red rice pigments and their upstream substrates.展开更多
The prevalence of maternal obesity is increasing at an alarming rate,with maternal insufficient circulating adiponectin being identified as a crucial link to offspring metabolic disorders.Nutritional interventions dur...The prevalence of maternal obesity is increasing at an alarming rate,with maternal insufficient circulating adiponectin being identified as a crucial link to offspring metabolic disorders.Nutritional interventions during pregnancy have shown promise in mitigating the negative impacts of maternal obesity on offspring health.It is recommended that pregnant women with chronic metabolic diseases increase their consumption of whole grains such as brown rice.However,the specific mechanism through which brown rice consumption by obese pregnant women improves metabolic homeostasis in their offspring remains unclear.Here,we investigated the effects of a brown rice diet during pregnancy on the metabolic homeostasis of offspring exposed to maternal obesity.We found that the systemic energy metabolism homeostasis and the risk of obesity induced by high-fat diet(HFD)in the offspring of obese mothers were altered by the maternal brown rice diet during pregnancy,including reducing systemic and hepatic lipid levels,improving insulin resistance,and protecting hepatic steatosis.Mechanistically,the maternal brown rice diet induced DNA methylation reprogramming in the livers of offspring mice,resulting in enhanced demethylation of the adiponectin receptor AdipoR2 and increased transcription of AdipoR2 mRNA.Adiponectin binding to AdipoR2,regulated hepatic lipid metabolism through AMPKαand PPARα-mediated pathways,effectively ameliorating metabolic disorders in offspring of obese mothers.Our study provides novel insights into combating obesity risk and lays the groundwork for further exploration of the physiological benefits of whole grain brown rice.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support from the Ear-marked Fund for China Agricultural Research System(CARS-08-G19)the National Natural Science Foundation of China(32072254)+1 种基金the National Key Research and Development Program of China(2022YFF1100502 and 2022YFD2100303)the Key Technology Research and Development Program in Xinjiang Uygur Autonomous Region(2022A02009-3).
文摘This research tackles the challenge of optimizing the fabrication and characterization of fava bean protein(FBP)nanofibers using electrospinning,evaluating the influence of varying blend ratios with polyvinyl alcohol(PVA)(PVA:FBP of 4:1,7:3,and 1:1)on their physicochemical and functional properties.Scanning electron microscopy revealed that optimal fiber morphology,characterized by uniform and bead-free structures,was achieved at PVA:FBP ratios of 4:1 and 7:3.In contrast,the 1:1 ratio resulted in significant bead formation,a phenomenon correlated with a decrease in solution viscosity confirmed by rheological analysis.Fourier-transform infrared spectroscopy(FTIR)and Sodium Dodecyl Sulfate-Polyacrylamide(SDS-PAGE)verified the effective physical integration of FBP into the PVA matrix through hydrogen bonding interactions,rather than chemical crosslinking,without affecting the protein structure.Furthermore,circular dichroism analysis indicated that the electrospinning process induced a significant conformational shift within the secondary structure of the protein,favoring the formation ofβ-sheets overα-helices.Despite a less uniform morphology,the 1:1 composite retained 55%residual mass,indicating significant char formation,and exhibited the most robust antibacterial efficacy against E.coli and S.aureus.Antioxidant capacity was found to be directly proportional to the FBP concentration in the nanofibers.These findings demonstrate that PVA-FBP composite nanofibers are successfully formed with promising biodegradable materials with tunable properties.The ability to balance structural integrity with enhanced thermal,antimicrobial,and antioxidant functionality by adjusting the blend ratio highlights their significant potential for advanced applications in active food packaging and preservation systems.
基金supported by the National Natural Science Foundation of China(32072254 and 32071166)the Ministry of Science and Technology of China(2022YFF1100502)+1 种基金the Earmarked Fund for China Agriculture Research System(CARS-08-G19)the“Qing Lan Project”of Jiangsu Province.
文摘The escalating global prevalence of obesity highlights an urgent need for innovative dietary interventions.Sorghum bran polyphenol extract(SBE)has emerged as a particularly promising candidate due to its unique phenolic diversity compared to conventional polyphenol sources.This study investigated the potential of SBE in mitigating high-fat diet(HFD)-induced hyperlipidemia and skeletal muscle mitochondrial dysfunction.Male C57BL/6J mice were fed an HFD and subjected to 8-week intragastric SBE administration.Subsequent metabolomic profiling and biochemical analyses evaluated systemic glycolipid metabolism,exercise performance,and antioxidant capacity.The results showed that SBE administration attenuated obesity-induced insulin resistance,hepatic steatosis,and hyperlipidemia while enhancing skeletal muscle function in HFD-fed mice.Specifically,SBE reduced the accumulation of triglycerides in the serum by 17.6%and decreased total cholesterol levels by 11.4%.Mechanistically,SBE intervention promoted hepatic bile acid production by upregulating the mRNA levels of key enzymes involved in bile acid synthesis.Furthermore,SBE treatment markedly improved mitochondrial function,as evidenced by the upregulation of PPARδexpression and the subsequent increase in fatty acids oxidation(FAO)and oxidative phosphorylation(OXPHOS)capacity in skeletal muscle,thereby alleviating obesity-induced hyperlipidemia.In vitro validation using palmitate-treated C2C12 myotubes corroborated these findings,showing that the activation of PPARδby SBE enhanced mitochondrial function through upregulating the FAO-and OXPHOS-related gene expression.These results suggest that SBE represents a novel dietary strategy for mitigating obesity-related metabolic dysfunction.
基金supported by the National Natural Science Foundation of China(32072254)the China Agriculture Research System(CARS-08-G19)+2 种基金the National Key Research and Development Program of China(2022YFF1100502,2022YFD2100303)the Key Technology Research and Development Program in Xinjiang Uygur Autonomous Region(2022A02009-3)The Jiangsu Funding Program for Excellent Postdoctoral Talent.
文摘Oats are a nutritious and versatile cereal,but their potential as a functional food can be enhanced through solidstate fermentation(SSF).This study investigates the impact of SSF on the soluble proteins,peptides,molecular weight(MW),and free amino acids of oats,aiming to explore the complex relationship between amino acid composition and metabolic profiles.By utilizing advanced metabolomics techniques,this study highlights the influence of fermentation on the nutritional and functional properties of oats,providing insights into its potential applications in the food industry.Results showed that fermented samples had lower pH values,soluble protein and peptide,and total amino-acid contents.Additionally,fermentation significantly altered the MW distribution,as high MW proteins and peptides decreased while medium and small MW increased.Similarly,fermentation changed amino-acid composition,increasing the proportions of sweet and umami amino acids while decreasing the bitter amino acids,enhancing the oats-based food taste.Moreover,based on the KEGG database,a number of metabolic pathways were identified in the fermented oats,and protein metabolism was found to be more active.Correlation analyses revealed complex relationships between amino acids and various metabolites,providing insights into the biochemical mechanisms that shape oat taste profiles during fermentation.
基金supported by the National Natural Science Foundation of China(32072254 and 32071166)the Ministry of Science and Technology of China(2022YFF1100502)+1 种基金the Earmarked Fund for China Agricultural Research System(CARS-08-G19)the"Qing Lan Project"of Jiangsu Province.
文摘Inflammatory bowel disease(IBD)affects the health and quality of life of millions of people worldwide.While oral probiotic therapy has emerged as a promising treatment strategy,its efficacy is limited by the harsh gastrointestinal environment.In this study,we developed probiotic particles based on self-assembly of chitosan and surface proteins of Lentilactobacillus kefiri IMAU50007(L3).Its culture and extracellular polysaccharide,which were demonstrated to exhibit anti-inflammatory effects in cellular models.The structural characteristics of the particle were explored,and it was found that dense particles could be formed via electrostatic-hydrogen bonds binding between surface proteins and polysaccharides,thereby improving digestive resistance.In vitro simulations revealed that chitosan-embedded L3 dense particles enhanced gastrointestinal survival,increased the production of functional factors,and modulated gut microbiota balance.Consequently,the probiotic particles based on surface proteins demonstrate significant potential for improving the viability and functionality of orally delivered probiotics,offering a novel and promising oral strategy for the treatment of IBD.
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.
基金supported by the National Natural Science Foundation of China(32072254)the Ministry of Science and Technology of China(2022YFF1100502)+3 种基金the China Postdoctoral Science Foundation(2021M701462)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Red rice has become increasingly popular as a viable dietary choice due to its nutritional value.The germination process has been found to enhance the nutritional content of grains,particularly anthocyanins,and proanthocyanidins,and the presence of salt stress can further intensify this effect.In this study,the changes in bioactive phenolic compounds during the germination of red rice under salt stress were evaluated via chemical methods and UPLC-QToF/MS.The PLS-DA was used to analyze the upstream synthesis substrates of pigments in red rice treated with different NaCl concentrations.The results showed that NaCl stress inhibited red rice germination compared to the untreated group but that the total polyphenol content of red rice increased significantly after NaCl stress.Three anthocyanins and two proanthocyanidins were identified,and proanthocyanidins were the main components in pigment compounds.All these pigments tended to increase under 60 mmol/L NaCl treatment.Furthermore,upstream pigment substrates such as L-phenylalanine,cinnamic acid,p-coumaric acid,and leucocyanidin were also increased under NaCl stress.The activities of phenylalanine ammonia-lyase,leucoanthocyanidin reductase,and anthocyanin reductase related to these upstream metabolic substrates were up-regulated after NaCl stress.This study showed that NaCl stress effectively stimulated the accumulation of red rice pigments and their upstream substrates.
基金supported by grants from the National Natural Science Foundation of China(32071166)the Fundamental Research Funds for the Central Universities(JUSRP221001)+2 种基金the Young Elite Scientists Sponsorship Program by CAST(2020QNRC001)the“Qing Lan Project”of Jiangsu Province of Chinathe Ministry of Science and Technology of China(2022YFF1100502).
文摘The prevalence of maternal obesity is increasing at an alarming rate,with maternal insufficient circulating adiponectin being identified as a crucial link to offspring metabolic disorders.Nutritional interventions during pregnancy have shown promise in mitigating the negative impacts of maternal obesity on offspring health.It is recommended that pregnant women with chronic metabolic diseases increase their consumption of whole grains such as brown rice.However,the specific mechanism through which brown rice consumption by obese pregnant women improves metabolic homeostasis in their offspring remains unclear.Here,we investigated the effects of a brown rice diet during pregnancy on the metabolic homeostasis of offspring exposed to maternal obesity.We found that the systemic energy metabolism homeostasis and the risk of obesity induced by high-fat diet(HFD)in the offspring of obese mothers were altered by the maternal brown rice diet during pregnancy,including reducing systemic and hepatic lipid levels,improving insulin resistance,and protecting hepatic steatosis.Mechanistically,the maternal brown rice diet induced DNA methylation reprogramming in the livers of offspring mice,resulting in enhanced demethylation of the adiponectin receptor AdipoR2 and increased transcription of AdipoR2 mRNA.Adiponectin binding to AdipoR2,regulated hepatic lipid metabolism through AMPKαand PPARα-mediated pathways,effectively ameliorating metabolic disorders in offspring of obese mothers.Our study provides novel insights into combating obesity risk and lays the groundwork for further exploration of the physiological benefits of whole grain brown rice.
