Red,white,blue,green,and yellow lights were applied to investigate their effects on folate accumulation in wheat seedlings.The different lights,especially red light,significantly increased the total folate content.Tot...Red,white,blue,green,and yellow lights were applied to investigate their effects on folate accumulation in wheat seedlings.The different lights,especially red light,significantly increased the total folate content.Total folate showed maximum accumulation under 30μmol/(m2·s)of red light,with an increase of 24%compared with the control(darkness).5-Methyltetrahydrofolate(5-CH3-THF)was the dominant folate component,and was significantly increased by red light irradiation.In addition,under red light,the folate content of leaves was higher and more sensitive to light than that of endosperm or roots.Red light up-regulated the expression of guanosine triphosphate(GTP)cyclohydrolase 1(GCH1)and aminodeoxychorismate synthase(ADCS),enhanced the activity of GCH1 and ADCS,and increased the content of precursors of folate synthesis,including pterin and p-aminobenzoic acid(p ABA).Hence,the increased folate accumulation promoted by light could be attributed to the increased content of folate synthesis precursors,the activity of key enzymes,and related gene expression。展开更多
The toxicity of ginkgo kernel is a global concern,restricting its consumption as a medicinal food.This study focuses on eliminating the toxic components,specifically ginkgolic acid,from ginkgo kernel juice.The approac...The toxicity of ginkgo kernel is a global concern,restricting its consumption as a medicinal food.This study focuses on eliminating the toxic components,specifically ginkgolic acid,from ginkgo kernel juice.The approach used was probiotic fermentation with autochthonous lactic acid bacteria combined with macroporous resin.Compared to using lactic acid fermentation alone,adding macroporous resin during probiotic fermentation significantly enhanced the removal of toxic ginkgolic acid and 4'-O-methylpyridoxine from ginkgo kernel juice.After 48 h of fermentation with macroporous resin,the contents of ginkgolic acid and 4'-O-methylpyridoxine decreased by more than 69%and 61%,respectively.Interestingly,the adsorption of microbial growth inhibitors,such as ginkgolic acid,4'-O-methylpyridoxine,and phenolics,by the resin did not hinder the growth of lactic acid bacteria or their metabolic activities involving organic acids and monosaccharides.The study further confirmed that microbial adsorption was the primary reason for removing ginkgolic acid during probiotic fermentation.Also,the adsorption mechanism of ginkgolic acid during probiotic fermentation with macroporous resin was explored.From a mass transfer perspective,incorporating macroporous resin during the probiotic fermentation of ginkgo kernel juice reduced the mass transfer resistance for surface diffusion.Consequently,this lowered the contribution of surface diffusion to the overall diffusion process and facilitated the efficient removal of toxic ginkgolic acid.This work can help to understand the physical mechanism regarding detoxification of ginkgo kernel juice by probiotic fermentation,and offer potential strategies to enhance the safety of ginkgo kernel products.展开更多
Germination could improve the sensory and nutritional value of brown rice(BR),and magnetic field(MF)is considered as a promising technique for enhancing germination.However,the mechanism underlying MFenhanced germinat...Germination could improve the sensory and nutritional value of brown rice(BR),and magnetic field(MF)is considered as a promising technique for enhancing germination.However,the mechanism underlying MFenhanced germination of BR remains unclear.Therefore,in this study,BR was exposed to MF(10 mT,60 min,25℃),germinated in the absence/presence of gibberellin(GA)solution(20 mg/L,30℃)for 36 h,and subsequently the mechanism was explored by assessing germination index,endogenous GA content,relevant gene expression,α-amylase activity,and α-amylase action on rice starch.Results indicated that with MF treatment,the shoot and root length of BR increased by 10.4% and 22.9%,respectively.MF treatment upregulated the gene expression related toα-amylase by 0-110.2%,activatedα-amylase by 11.0%,led to the hydrolysis of starch into more reducing sugars by 9.2% and thus provided additional energy for BR germination.Post-germination,pores appeared on BR starch surface,and there was a decrease in its relative crystallinity,pasting temperature,and enthalpy.Compared with MF,the combination of MF and GA treatments(GM)showed a more pronounced effect on germination,which further confirmed that MF might enhance BR germination by activating α-amylase through the GA pathway.Overall,this study extended the knowledge of MF-assisted germination,which provided a guidance for the applications of MF in food and agricultural industries.展开更多
This research investigated the application of three Lactiplantibacillus strains(Lactiplantibacillus plantarum LSJ-TYHYB-T7,Lactiplantibacillus pentosus LSJ-TY-HYB-Y3,and Lactiplantibacillus fermentum LSJ-TY-HYB-L16)to...This research investigated the application of three Lactiplantibacillus strains(Lactiplantibacillus plantarum LSJ-TYHYB-T7,Lactiplantibacillus pentosus LSJ-TY-HYB-Y3,and Lactiplantibacillus fermentum LSJ-TY-HYB-L16)to improve the functional and sensory qualities of Ananas comosus(pineapple)via fermentation.The process markedly lowered pH while increasing titratable acidity(TA)and organic acid concentrations,with Lactiplantibacillus plantarum LSJ-TY-HYB-T7 demonstrating the most efficient metabolic activity.Lactic acid emerged as the predominant metabolite,along with significant modifications in malic and citric acids.Maximum microbial growth peaked at 36 h,reaching viable counts above 9.0 log CFU/mL.Lactiplantibacillus fermentum LSJTY-HYB-L16 excelled in metabolizing polyphenols(60%)and achieving a remarkable antioxidant scavenging rate(93%).Fermentation induced alterations in colorimetric properties,underscoring the interactions between biochemical and microbial activities.A total of 39 compounds were identified as key biomarkers for metabolic transformations,with significant reductions in rutin and quercetin and notable increases in chlorogenic and gallic acid content(P<0.05).Additionally,10 volatile compounds with odor relative values(ORV)≥1 were detected.Lactiplantibacillus plantarum LSJ-TY-HYB-T7 notably increased the concentrations of hexanoic acid,ethyl ester,3-(methylthio)propanoic acid methyl ester,(-)-aristolene,and copaene,resulting in improved flavor attributes of pineapple.These findings offer valuable prospects for developing innovative,health-enhancing fermented fruit products.展开更多
基金the National Natural Science Foundation of China(No.31871725)the Fundamental Research Funds for the Central Universities(No.KYYZ202004)+1 种基金the Zhenjiang Key R&D Plan(No.NY2020021)the Priority Academic Program Development(PAPD)of Jiangsu Higher Education Institutions,China。
文摘Red,white,blue,green,and yellow lights were applied to investigate their effects on folate accumulation in wheat seedlings.The different lights,especially red light,significantly increased the total folate content.Total folate showed maximum accumulation under 30μmol/(m2·s)of red light,with an increase of 24%compared with the control(darkness).5-Methyltetrahydrofolate(5-CH3-THF)was the dominant folate component,and was significantly increased by red light irradiation.In addition,under red light,the folate content of leaves was higher and more sensitive to light than that of endosperm or roots.Red light up-regulated the expression of guanosine triphosphate(GTP)cyclohydrolase 1(GCH1)and aminodeoxychorismate synthase(ADCS),enhanced the activity of GCH1 and ADCS,and increased the content of precursors of folate synthesis,including pterin and p-aminobenzoic acid(p ABA).Hence,the increased folate accumulation promoted by light could be attributed to the increased content of folate synthesis precursors,the activity of key enzymes,and related gene expression。
基金supported by Jiangsu Key Research and Development Program-Modern Agriculture(BE2021353)National Natural Science Foundation of China(No.32072351)+1 种基金Fundamental Research Funds for the Central Universities,China(No.YDZX2023017)Jiangsu Agricultural Science and Technology Independent Innovation Fund(No.CX(22)2026)and Jiangsu University Qinglan Project.
文摘The toxicity of ginkgo kernel is a global concern,restricting its consumption as a medicinal food.This study focuses on eliminating the toxic components,specifically ginkgolic acid,from ginkgo kernel juice.The approach used was probiotic fermentation with autochthonous lactic acid bacteria combined with macroporous resin.Compared to using lactic acid fermentation alone,adding macroporous resin during probiotic fermentation significantly enhanced the removal of toxic ginkgolic acid and 4'-O-methylpyridoxine from ginkgo kernel juice.After 48 h of fermentation with macroporous resin,the contents of ginkgolic acid and 4'-O-methylpyridoxine decreased by more than 69%and 61%,respectively.Interestingly,the adsorption of microbial growth inhibitors,such as ginkgolic acid,4'-O-methylpyridoxine,and phenolics,by the resin did not hinder the growth of lactic acid bacteria or their metabolic activities involving organic acids and monosaccharides.The study further confirmed that microbial adsorption was the primary reason for removing ginkgolic acid during probiotic fermentation.Also,the adsorption mechanism of ginkgolic acid during probiotic fermentation with macroporous resin was explored.From a mass transfer perspective,incorporating macroporous resin during the probiotic fermentation of ginkgo kernel juice reduced the mass transfer resistance for surface diffusion.Consequently,this lowered the contribution of surface diffusion to the overall diffusion process and facilitated the efficient removal of toxic ginkgolic acid.This work can help to understand the physical mechanism regarding detoxification of ginkgo kernel juice by probiotic fermentation,and offer potential strategies to enhance the safety of ginkgo kernel products.
基金financially supported by National Nature Science Foundation of China(32102131)China Postdoctoral Science Foundation(2020M681631).
文摘Germination could improve the sensory and nutritional value of brown rice(BR),and magnetic field(MF)is considered as a promising technique for enhancing germination.However,the mechanism underlying MFenhanced germination of BR remains unclear.Therefore,in this study,BR was exposed to MF(10 mT,60 min,25℃),germinated in the absence/presence of gibberellin(GA)solution(20 mg/L,30℃)for 36 h,and subsequently the mechanism was explored by assessing germination index,endogenous GA content,relevant gene expression,α-amylase activity,and α-amylase action on rice starch.Results indicated that with MF treatment,the shoot and root length of BR increased by 10.4% and 22.9%,respectively.MF treatment upregulated the gene expression related toα-amylase by 0-110.2%,activatedα-amylase by 11.0%,led to the hydrolysis of starch into more reducing sugars by 9.2% and thus provided additional energy for BR germination.Post-germination,pores appeared on BR starch surface,and there was a decrease in its relative crystallinity,pasting temperature,and enthalpy.Compared with MF,the combination of MF and GA treatments(GM)showed a more pronounced effect on germination,which further confirmed that MF might enhance BR germination by activating α-amylase through the GA pathway.Overall,this study extended the knowledge of MF-assisted germination,which provided a guidance for the applications of MF in food and agricultural industries.
文摘This research investigated the application of three Lactiplantibacillus strains(Lactiplantibacillus plantarum LSJ-TYHYB-T7,Lactiplantibacillus pentosus LSJ-TY-HYB-Y3,and Lactiplantibacillus fermentum LSJ-TY-HYB-L16)to improve the functional and sensory qualities of Ananas comosus(pineapple)via fermentation.The process markedly lowered pH while increasing titratable acidity(TA)and organic acid concentrations,with Lactiplantibacillus plantarum LSJ-TY-HYB-T7 demonstrating the most efficient metabolic activity.Lactic acid emerged as the predominant metabolite,along with significant modifications in malic and citric acids.Maximum microbial growth peaked at 36 h,reaching viable counts above 9.0 log CFU/mL.Lactiplantibacillus fermentum LSJTY-HYB-L16 excelled in metabolizing polyphenols(60%)and achieving a remarkable antioxidant scavenging rate(93%).Fermentation induced alterations in colorimetric properties,underscoring the interactions between biochemical and microbial activities.A total of 39 compounds were identified as key biomarkers for metabolic transformations,with significant reductions in rutin and quercetin and notable increases in chlorogenic and gallic acid content(P<0.05).Additionally,10 volatile compounds with odor relative values(ORV)≥1 were detected.Lactiplantibacillus plantarum LSJ-TY-HYB-T7 notably increased the concentrations of hexanoic acid,ethyl ester,3-(methylthio)propanoic acid methyl ester,(-)-aristolene,and copaene,resulting in improved flavor attributes of pineapple.These findings offer valuable prospects for developing innovative,health-enhancing fermented fruit products.
