[ Objective ] The paper was to evaluate the fermentation quality of mixed silage of Lablab purpureus and sweet sorghum, and to find out the appropriate mixing ratio. [ Method] L. purpureus were mixed with sweet sorghu...[ Objective ] The paper was to evaluate the fermentation quality of mixed silage of Lablab purpureus and sweet sorghum, and to find out the appropriate mixing ratio. [ Method] L. purpureus were mixed with sweet sorghum at different proportions, to identify the sensory character and quality of silage. [ Result] The nutrient content of mixed silage of L. purpureus and sweet sorghum at different proportions decreased significantly at 30 - 60 d, while no significant changes were observed after 60 d. Mixed silage of L. purpureu.s and sweet sorghum had the best effort at the proportion of 3：7 ; followed by the proportion of 5： 5. These two proportions significantly improved dry matter （DM） content and effectively alleviated the crude protein （CP） loss of raw materials; significantly improved the contents of crude fiber and crude ash; and significantly reduce ammonia nitrogen/total nitrogen （AT/TN）. [ Conclusion ] From the perspective of silage quality, the appropriate mixing ratio ofL. purpureus and sweet sorghum is 3：7 or 5：5.展开更多
Diabetes is characterized by prolonged hyperglycemia and disruptions in carbohydrate,lipid,and protein metabolism,stemming from inadequate insulin production,impaired insulin receptor functioning,or a combination of b...Diabetes is characterized by prolonged hyperglycemia and disruptions in carbohydrate,lipid,and protein metabolism,stemming from inadequate insulin production,impaired insulin receptor functioning,or a combination of both.Conventional diabetes medications like biguanides and sulphonylureas,are widely used and raise concerns about potential side effects with prolonged usage.In this context,legumes emerge as promising candidates due to their significance in traditional diets globally and associated health benefits.Despite being challenging to digest due to anti-nutritive factors,germination,a simple bioprocessing technique,significantly enhances nutritional aspect of the seeds.This study focuses on Lablab purpureus,an underutilized legume,employing a metabolomic approach to explore compounds in germinated and non-germinated seeds.Metabolomic profiling identified 125 compounds in non-germinated and 80 compounds in germinated seeds,revealing unique compounds in each type with potential health benefits.The study identified therapeutically important metabolites such as alkaloids,flavonoids,terpenoids,and saponin in both the germinated and non-germinated seeds.A notable change in the phytochemical composition(total phenol,flavonoid,and total ascorbic acid content)of germinated seeds was observed compared to the non-germinated seeds flour.An increased fold change(1.15,1.5 and 1.65)was observed in the total phenol,flavonoid,and total ascorbic acid content in germinated seeds compared to non-germinated seeds,alongside higher antioxidant levels in terms of DPPH,ABTS,and FRAP.The IC50 value for α-amylase inhibitory activity was noted to be 2.05±0.05 mg/ml in germinated samples while 0.79±0.00 mg/ml was observed in the non-germinated Lablab purpureus seeds.Therefore,displaying greaterα-amylase inhibitory activity in the non-germinated seeds,possibly due to their unique biochemical composition.Nevertheless,even germinated seeds demonstrated appreciableα-amylase inhibitory activity.Therefore,these findings suggest that germination process significantly influences seed biochemistry and helps to raise the phytochemical composition,while the unique composition of the metabolites in the nongerminated seeds could have impact on theα-amylase inhibitory activity.Thus,study suggests Lablab purpureus as a promising functional food source with diverse health-promoting attributes,particularly in diabetes management.展开更多
基金Supported by Major Project of Science and Technology Plan in Hunan Province(2017NK1020)
文摘[ Objective ] The paper was to evaluate the fermentation quality of mixed silage of Lablab purpureus and sweet sorghum, and to find out the appropriate mixing ratio. [ Method] L. purpureus were mixed with sweet sorghum at different proportions, to identify the sensory character and quality of silage. [ Result] The nutrient content of mixed silage of L. purpureus and sweet sorghum at different proportions decreased significantly at 30 - 60 d, while no significant changes were observed after 60 d. Mixed silage of L. purpureu.s and sweet sorghum had the best effort at the proportion of 3：7 ; followed by the proportion of 5： 5. These two proportions significantly improved dry matter （DM） content and effectively alleviated the crude protein （CP） loss of raw materials; significantly improved the contents of crude fiber and crude ash; and significantly reduce ammonia nitrogen/total nitrogen （AT/TN）. [ Conclusion ] From the perspective of silage quality, the appropriate mixing ratio ofL. purpureus and sweet sorghum is 3：7 or 5：5.
基金supported by the NUV/Seed Grant/2022-23/01 project to Dr.Krutika Abhyankar from Navrachana University,Vadodara,India.Komal Solanki is indebted to the SHODH Government of Gujarat for providing PhD Fellowship Ref No:202101544.
文摘Diabetes is characterized by prolonged hyperglycemia and disruptions in carbohydrate,lipid,and protein metabolism,stemming from inadequate insulin production,impaired insulin receptor functioning,or a combination of both.Conventional diabetes medications like biguanides and sulphonylureas,are widely used and raise concerns about potential side effects with prolonged usage.In this context,legumes emerge as promising candidates due to their significance in traditional diets globally and associated health benefits.Despite being challenging to digest due to anti-nutritive factors,germination,a simple bioprocessing technique,significantly enhances nutritional aspect of the seeds.This study focuses on Lablab purpureus,an underutilized legume,employing a metabolomic approach to explore compounds in germinated and non-germinated seeds.Metabolomic profiling identified 125 compounds in non-germinated and 80 compounds in germinated seeds,revealing unique compounds in each type with potential health benefits.The study identified therapeutically important metabolites such as alkaloids,flavonoids,terpenoids,and saponin in both the germinated and non-germinated seeds.A notable change in the phytochemical composition(total phenol,flavonoid,and total ascorbic acid content)of germinated seeds was observed compared to the non-germinated seeds flour.An increased fold change(1.15,1.5 and 1.65)was observed in the total phenol,flavonoid,and total ascorbic acid content in germinated seeds compared to non-germinated seeds,alongside higher antioxidant levels in terms of DPPH,ABTS,and FRAP.The IC50 value for α-amylase inhibitory activity was noted to be 2.05±0.05 mg/ml in germinated samples while 0.79±0.00 mg/ml was observed in the non-germinated Lablab purpureus seeds.Therefore,displaying greaterα-amylase inhibitory activity in the non-germinated seeds,possibly due to their unique biochemical composition.Nevertheless,even germinated seeds demonstrated appreciableα-amylase inhibitory activity.Therefore,these findings suggest that germination process significantly influences seed biochemistry and helps to raise the phytochemical composition,while the unique composition of the metabolites in the nongerminated seeds could have impact on theα-amylase inhibitory activity.Thus,study suggests Lablab purpureus as a promising functional food source with diverse health-promoting attributes,particularly in diabetes management.
