Mold spoilage and nutrition enrichment are major concerns of Chinese steamed bread,and using functional lactic acid bacteria as starter to play the role of in-situ preservation and nutritional fortification was a prom...Mold spoilage and nutrition enrichment are major concerns of Chinese steamed bread,and using functional lactic acid bacteria as starter to play the role of in-situ preservation and nutritional fortification was a promising alternative.Hence,Lactiplantibacillus plantarum P10 capable of inhibiting spoilage microorganisms and producing γ-aminobutyric acid(GABA)(380 mg/L)was screened from Chinese pickle.Metabolomics analysis showed that P10 produced key antimicrobial metabolites mainly including ten organic acids,aldehyde,alkaloid.Besides,P10 might exhibit health beneficial effects such as degrading cholesterol,lowering blood glucose and reducing uric acid due to the production of deoxycholic acid and Ile-Pro-Ile,and the degradation of purine.Finally,the promising application potential of P10 was evidenced in steamed bread with extended shelf life,excellent anti-aging effect,and 24.5-fold enrichment of GABA.Conclusively,this investigation could provide scientific basis for the application of P10 as a functional starter in steamed bread.展开更多
Compared to refined wheat flour,whole wheat flour contains higher nutrients,but its high content of dietary fiber can have a significant impact on the quality of the final product.Therefore,how to enable consumers to ...Compared to refined wheat flour,whole wheat flour contains higher nutrients,but its high content of dietary fiber can have a significant impact on the quality of the final product.Therefore,how to enable consumers to obtain health benefits from whole wheat flour and improve the processing performance of whole wheat products has become a concern.The purpose of this study is to apply 2 strains Bacillus sp.SH and Aspergillus oryzae Y21 with cellulase production capacity and study their adaptability in whole wheat dough.The results indicate that the addition of cellulase-producing strains enhanced the acid production ability of whole wheat dough,rapidly reduced its pH value and insoluble dietary fiber content,and significantly increased the water-soluble arabinoxylan and water-soluble dietary fiber content.During the fermentation process,the viscoelasticity of the dough decreased,free sulfhydryl content increased,wet gluten content decreased,and the degree of reduction was consistent with the degree of acidification.Moreover,the proteolytic activity of the dough was increased,and the hydrolysis of gliadin was the most extensive.SH showed a higher advantage and has been used in whole wheat bread making.Increasing the proportion of strain SH in whole wheat bread can improve the structural characteristics and texture of the bread.When SH(5×10~7 CFU/g)is added to whole wheat bread,its hardness,elasticity,chewiness,and resilience can be similar to those of bread made from control group wheat flour,far exceeding that of whole wheat bread without adding SH.The addition of cellulase producing strains has obvious advantages in the development of whole-wheat dough,and also promote the development of whole wheat fermented foods as staple foods.展开更多
The increased risk of chronic diseases has led to increasing importance of coarse foods in daily life,but the inclusion of new ingredients has a great degree of influence on the structural characteristics and sensory ...The increased risk of chronic diseases has led to increasing importance of coarse foods in daily life,but the inclusion of new ingredients has a great degree of influence on the structural characteristics and sensory qualities of the food.The effects of five different particle size variations on the physicochemical characteristics,dough,and steamed bread structure of Flaxseed-based milk coproduct(FMC)were investigated.As the particle size decreases,the structure of the dough becomes denser due to an increase in water retention capacity and dissolution capacity,weakening the competition for dough moisture and allowing for an increase in air-holding capacity.The reduction in particle size increased the specific volume of the steamed bread,a decrease in the spread ratio,and an optimization of hardness and elasticity,as well as an increase in consumer acceptance of the FMC steamed bread.However,it is not the smaller the particle size,the higher the quality of steamed bread,appropriate reduction of particle size can improve the quality of steamed bread.In addition,the addition of FMC reduces fat digestion.Therefore,the present study proposes a method to change the particle size of FMC to optimize the quality of the steamed bread and to reduce fat digestibility by adding FMC.展开更多
Fusarium graminearum(F.graminearum)is a severe phytopathogen threatening agriculture production and food security.Paeonol,serves as a plant-derived natural component,is a promising antifungal agent.At a concentration ...Fusarium graminearum(F.graminearum)is a severe phytopathogen threatening agriculture production and food security.Paeonol,serves as a plant-derived natural component,is a promising antifungal agent.At a concentration of 0.3125 mg/mL,paeonol was adequate to fully inhibit the growth of F.graminearum mycelia within 3 days.Fourier-Transform Infrared Spectroscopy(FT-IR)analysis showed that paeonol had no impact on the outer surface of F.graminearum cell walls.While propidium iodide staining,extracellular conductivity,and pH value measurements demonstrated that paeonol disrupted the cell membrane.Furthermore,lipid oxidation and osmotic stress responses were observed in F.graminearum treated with paeonol,resulting in a 47.23%rise in malondialdehyde(MDA)levels and a 515.43%increase in glycerol levels.Moreover,on the 7th day after exposure to paeonol treatment,the deoxynivalenol(DON)level was significantly reduced,measuring only onefifth of that in the control group.Finally,paeonol was shown to inhibit F.graminearum on wheat grains and steamed bread slices.These results,for the first time,revealed the inhibitory mode of action of paeonol against F.graminearum as reflected by disruption of cell membrane integrity,induction of lipid oxidation and osmotic pressure,as well as DON biosynthesis.Furthermore,this study provided scientific evidence for the potential applications of paeonol in agriculture and food industry.展开更多
Bread wheat(Triticum aestivum)is a staple food crop worldwide.The genetic dissection of important nutrient traits is essential for the biofortification of wheat to meet the nutritional needs of the world's growing...Bread wheat(Triticum aestivum)is a staple food crop worldwide.The genetic dissection of important nutrient traits is essential for the biofortification of wheat to meet the nutritional needs of the world's growing population.Here,45,298 single-nucleotide polymorphisms(SNPs)from 55K chip arrays were used to genotype a panel of 768 wheat cultivars,and a total of 154 quantitative trait loci(QTLs)were detected for eight traits under three environments by genome-wide association study(GWAS).Three QTLs(qMn-3B.1,qFe-3B.4,and qSe-3B.1/qFe-3B.6)detected repeatedly under different environments or traits were subjected to subsequent analyses based on linkage disequilibrium decay and the P-values of significant SNPs.Significant SNPs in the three QTL regions formed six haplotypes for qMn-3B.1,three haplotypes for qFe-3B.4,and three haplotypes for qSe-3B.1/qFe-3B.6.Phenotypic analysis revealed significant differences among haplotypes.These results indicated that the concentrations of several nutrient elements have been modified during the domestication of landraces to modern wheat.Based on the QTL regions,we identified 15 high-confidence genes,eight of which were stably expressed in different tissues and/or developmental stages.TraesCS3B02G046100 in qMn-3B.1 and TraesCS3B02G199500 in qSe-3B.1/qFe-3B.6 were both inferred to interact with metal ions according to the Gene Ontology(GO)analysis.TraesCS3B02G199000,which belongs to qSe-3B.1/qFe-3B.6,was determined to be a member of the WRKY gene family.Overall,this study provides several reliable QTLs that may significantly affect the concentrations of nutrient elements in wheat grain,and this information will facilitate the breeding of wheat cultivars with improved grain properties.展开更多
BACKGROUND Nutrition recommendations in patients with type 2 diabetes mellitus(T2DM)are to consume rye or integral bread instead of white bread.A positive effect on glucoregulation has been achieved by enriching food ...BACKGROUND Nutrition recommendations in patients with type 2 diabetes mellitus(T2DM)are to consume rye or integral bread instead of white bread.A positive effect on glucoregulation has been achieved by enriching food with various biologically active substances of herbal origin,so we formulated an herbal mixture that can be used as a supplement for a special type of bread(STB)to achieve better effects on postprandial glucose and insulin levels in patients with T2DM.AIM To compare organoleptic characteristics and effects of two types of bread on postprandial glucose and insulin levels in T2DM patients.METHODS This trial included 97 patients with T2DM.A parallel group of 16 healthy subjects was also investigated.All participants were given 50 g of rye bread and the same amount of a STB with an herbal mixture on 2 consecutive days.Postprandial blood glucose and insulin levels were compared at the 30^(th),60^(th),90^(th) and 120th min.A questionnaire was used for subjective estimation of the organoleptic and satiety features of the two types of bread.RESULTS Compared to patients who consumed rye bread,significantly lower postprandial blood glucose and insulin concentrations were found in T2DM patients who consumed STB.No relevant differences were found among the healthy subjects.Subjectively estimated organoleptic and satiety characteristics are better for STB than for rye bread.CONCLUSION STB have better effects than rye bread on postprandial glucoregulation in T2DM patients.Subjectively estimated organoleptic and satiety characteristics are better for STB than for rye bread.Therefore,STB can be recommended for nutrition in T2DM patients.展开更多
Flaxseed milk coproduct(FMC)is a by-product of flaxseed milk.Okara is a by-product of processed soybean products.In this study,we investigated the quality of dough and Chinese steamed bread(CSB)with the addition of FM...Flaxseed milk coproduct(FMC)is a by-product of flaxseed milk.Okara is a by-product of processed soybean products.In this study,we investigated the quality of dough and Chinese steamed bread(CSB)with the addition of FMC and okara.We also examined the in vitro starch digestibility,expected glycemic index(eGI),starch crystallinity,and short-range order structure of CSB.The results showed that FMC and okara decreased the dough fluidity,formed a dense structure,and enhanced the mechanical properties of the dough.FMC and okara increased the hardness,gumminess,and chewiness of the CSB,while decreasing its cohesion and elasticity.The addition of FMC and okara improved the nutrient content of CSB and reduced the eGI from 75.86 to 51.56.FMC and okara altered the multiscale structure of starch,effectively shielding the amylase site of action,and limited the interaction between amylase and starch.This study provides a reference for the high-value utilization of oilseed processing by-products.展开更多
Staling is an important issue that Chinese steamed bread(CSB)may encounter during storage,which significantly affects their taste,flavor,and nutritional value.The monitoring technology for rapid aging is particularly ...Staling is an important issue that Chinese steamed bread(CSB)may encounter during storage,which significantly affects their taste,flavor,and nutritional value.The monitoring technology for rapid aging is particularly important to effectively control the aging process of CSB,reduce quality deterioration,and promote the industrial production of CSB.Raman spectroscopy has been widely used in the study of food structure and properties due to its non-destructive and high-sensitivity characteristics,particularly demonstrating unique advantages in the analysis of starch structure.This study explored the possibility of analyzing the staling of CSB using Raman spectroscopy based on hardness and moisture content.Analysis of the correlation between the hardness of CSB and the full width at half maximum(FWHM)at 480 cm^(−1)during storage was conducted,and a significant positive correlation between them was found,with R^(2)above 0.8.Besides,nine characteristic peaks of CSB samples related to starch were selected for analysis.As the moisture content of CSB decreased,the peak intensities and areas of showed an upward trend during storage,with the best correlation coefficient above 0.8 revealed by linear regression analysis.Therefore,Raman spectra could be used as a potential method for the fast prediction of CSB staling.展开更多
基金financially supported by Natural Science Foundations of Hebei Province(C2022208003)Youth Top Talent Plan in Hebei Province。
文摘Mold spoilage and nutrition enrichment are major concerns of Chinese steamed bread,and using functional lactic acid bacteria as starter to play the role of in-situ preservation and nutritional fortification was a promising alternative.Hence,Lactiplantibacillus plantarum P10 capable of inhibiting spoilage microorganisms and producing γ-aminobutyric acid(GABA)(380 mg/L)was screened from Chinese pickle.Metabolomics analysis showed that P10 produced key antimicrobial metabolites mainly including ten organic acids,aldehyde,alkaloid.Besides,P10 might exhibit health beneficial effects such as degrading cholesterol,lowering blood glucose and reducing uric acid due to the production of deoxycholic acid and Ile-Pro-Ile,and the degradation of purine.Finally,the promising application potential of P10 was evidenced in steamed bread with extended shelf life,excellent anti-aging effect,and 24.5-fold enrichment of GABA.Conclusively,this investigation could provide scientific basis for the application of P10 as a functional starter in steamed bread.
基金supported by National Natural Science Foundation of China(32330081)。
文摘Compared to refined wheat flour,whole wheat flour contains higher nutrients,but its high content of dietary fiber can have a significant impact on the quality of the final product.Therefore,how to enable consumers to obtain health benefits from whole wheat flour and improve the processing performance of whole wheat products has become a concern.The purpose of this study is to apply 2 strains Bacillus sp.SH and Aspergillus oryzae Y21 with cellulase production capacity and study their adaptability in whole wheat dough.The results indicate that the addition of cellulase-producing strains enhanced the acid production ability of whole wheat dough,rapidly reduced its pH value and insoluble dietary fiber content,and significantly increased the water-soluble arabinoxylan and water-soluble dietary fiber content.During the fermentation process,the viscoelasticity of the dough decreased,free sulfhydryl content increased,wet gluten content decreased,and the degree of reduction was consistent with the degree of acidification.Moreover,the proteolytic activity of the dough was increased,and the hydrolysis of gliadin was the most extensive.SH showed a higher advantage and has been used in whole wheat bread making.Increasing the proportion of strain SH in whole wheat bread can improve the structural characteristics and texture of the bread.When SH(5×10~7 CFU/g)is added to whole wheat bread,its hardness,elasticity,chewiness,and resilience can be similar to those of bread made from control group wheat flour,far exceeding that of whole wheat bread without adding SH.The addition of cellulase producing strains has obvious advantages in the development of whole-wheat dough,and also promote the development of whole wheat fermented foods as staple foods.
基金support of the National Key Research and Development Program of China(2023YFD2100403)the Agricultural Science and Technology Innovation Program of Chinese Academy of Agricultural Sciences(CAAS-ASTIP-2021-OCRI)+3 种基金the Earmarked Fund for CARS-14the Innovation Group Project of Hubei Province(2023AFA042)the Key Research Projects of Hubei Province(2020BBA045)the Knowledge Innovation Program of Wuhan-Basic Research(3562).
文摘The increased risk of chronic diseases has led to increasing importance of coarse foods in daily life,but the inclusion of new ingredients has a great degree of influence on the structural characteristics and sensory qualities of the food.The effects of five different particle size variations on the physicochemical characteristics,dough,and steamed bread structure of Flaxseed-based milk coproduct(FMC)were investigated.As the particle size decreases,the structure of the dough becomes denser due to an increase in water retention capacity and dissolution capacity,weakening the competition for dough moisture and allowing for an increase in air-holding capacity.The reduction in particle size increased the specific volume of the steamed bread,a decrease in the spread ratio,and an optimization of hardness and elasticity,as well as an increase in consumer acceptance of the FMC steamed bread.However,it is not the smaller the particle size,the higher the quality of steamed bread,appropriate reduction of particle size can improve the quality of steamed bread.In addition,the addition of FMC reduces fat digestion.Therefore,the present study proposes a method to change the particle size of FMC to optimize the quality of the steamed bread and to reduce fat digestibility by adding FMC.
基金support from the Grain,Oil,and Food Engineering Technology Research Center of the State Grain and Reserves Administration/Key Laboratory of Henan Province(GO202206)the Cultivation Program for Young Backbone Teachers at Henan University of Technology+3 种基金the Key R&D Projects in Henan Province(231111113300)Double First-Class Discipline Construction Program of Henan University of Technology(0517-24410014)National Key Research and Development Program of China(2023YFF1104600)Joint Research Fund for science and technology R&D Projects of Henan Province(225200810066).
文摘Fusarium graminearum(F.graminearum)is a severe phytopathogen threatening agriculture production and food security.Paeonol,serves as a plant-derived natural component,is a promising antifungal agent.At a concentration of 0.3125 mg/mL,paeonol was adequate to fully inhibit the growth of F.graminearum mycelia within 3 days.Fourier-Transform Infrared Spectroscopy(FT-IR)analysis showed that paeonol had no impact on the outer surface of F.graminearum cell walls.While propidium iodide staining,extracellular conductivity,and pH value measurements demonstrated that paeonol disrupted the cell membrane.Furthermore,lipid oxidation and osmotic stress responses were observed in F.graminearum treated with paeonol,resulting in a 47.23%rise in malondialdehyde(MDA)levels and a 515.43%increase in glycerol levels.Moreover,on the 7th day after exposure to paeonol treatment,the deoxynivalenol(DON)level was significantly reduced,measuring only onefifth of that in the control group.Finally,paeonol was shown to inhibit F.graminearum on wheat grains and steamed bread slices.These results,for the first time,revealed the inhibitory mode of action of paeonol against F.graminearum as reflected by disruption of cell membrane integrity,induction of lipid oxidation and osmotic pressure,as well as DON biosynthesis.Furthermore,this study provided scientific evidence for the potential applications of paeonol in agriculture and food industry.
基金This work was supported by grants from the Natural Science Foundation of Shandong Province,China(ZR2020MC096,ZR2021ZD31,and ZR2020MC151)the Agricultural Variety Improvement Project of Shandong Province,China(2021LZGC013 and 2022LZGC002).
文摘Bread wheat(Triticum aestivum)is a staple food crop worldwide.The genetic dissection of important nutrient traits is essential for the biofortification of wheat to meet the nutritional needs of the world's growing population.Here,45,298 single-nucleotide polymorphisms(SNPs)from 55K chip arrays were used to genotype a panel of 768 wheat cultivars,and a total of 154 quantitative trait loci(QTLs)were detected for eight traits under three environments by genome-wide association study(GWAS).Three QTLs(qMn-3B.1,qFe-3B.4,and qSe-3B.1/qFe-3B.6)detected repeatedly under different environments or traits were subjected to subsequent analyses based on linkage disequilibrium decay and the P-values of significant SNPs.Significant SNPs in the three QTL regions formed six haplotypes for qMn-3B.1,three haplotypes for qFe-3B.4,and three haplotypes for qSe-3B.1/qFe-3B.6.Phenotypic analysis revealed significant differences among haplotypes.These results indicated that the concentrations of several nutrient elements have been modified during the domestication of landraces to modern wheat.Based on the QTL regions,we identified 15 high-confidence genes,eight of which were stably expressed in different tissues and/or developmental stages.TraesCS3B02G046100 in qMn-3B.1 and TraesCS3B02G199500 in qSe-3B.1/qFe-3B.6 were both inferred to interact with metal ions according to the Gene Ontology(GO)analysis.TraesCS3B02G199000,which belongs to qSe-3B.1/qFe-3B.6,was determined to be a member of the WRKY gene family.Overall,this study provides several reliable QTLs that may significantly affect the concentrations of nutrient elements in wheat grain,and this information will facilitate the breeding of wheat cultivars with improved grain properties.
文摘BACKGROUND Nutrition recommendations in patients with type 2 diabetes mellitus(T2DM)are to consume rye or integral bread instead of white bread.A positive effect on glucoregulation has been achieved by enriching food with various biologically active substances of herbal origin,so we formulated an herbal mixture that can be used as a supplement for a special type of bread(STB)to achieve better effects on postprandial glucose and insulin levels in patients with T2DM.AIM To compare organoleptic characteristics and effects of two types of bread on postprandial glucose and insulin levels in T2DM patients.METHODS This trial included 97 patients with T2DM.A parallel group of 16 healthy subjects was also investigated.All participants were given 50 g of rye bread and the same amount of a STB with an herbal mixture on 2 consecutive days.Postprandial blood glucose and insulin levels were compared at the 30^(th),60^(th),90^(th) and 120th min.A questionnaire was used for subjective estimation of the organoleptic and satiety features of the two types of bread.RESULTS Compared to patients who consumed rye bread,significantly lower postprandial blood glucose and insulin concentrations were found in T2DM patients who consumed STB.No relevant differences were found among the healthy subjects.Subjectively estimated organoleptic and satiety characteristics are better for STB than for rye bread.CONCLUSION STB have better effects than rye bread on postprandial glucoregulation in T2DM patients.Subjectively estimated organoleptic and satiety characteristics are better for STB than for rye bread.Therefore,STB can be recommended for nutrition in T2DM patients.
基金supported by the National Key Research and Development Program of China(2023YFD2100403)the Agricultural Science and Technology Innovation Program of Chinese Academy of Agricultural Sciences(CAAS-ASTIP-2021-OCRI)+2 种基金the Earmarked Fund for CARS-14,the Innovation Group Project of Hubei Province(2023AFA042)the Key Research Projects of Hubei Province(2020BBA045)the Knowledge Innovation Program of Wuhan-Basic Research(3562).
文摘Flaxseed milk coproduct(FMC)is a by-product of flaxseed milk.Okara is a by-product of processed soybean products.In this study,we investigated the quality of dough and Chinese steamed bread(CSB)with the addition of FMC and okara.We also examined the in vitro starch digestibility,expected glycemic index(eGI),starch crystallinity,and short-range order structure of CSB.The results showed that FMC and okara decreased the dough fluidity,formed a dense structure,and enhanced the mechanical properties of the dough.FMC and okara increased the hardness,gumminess,and chewiness of the CSB,while decreasing its cohesion and elasticity.The addition of FMC and okara improved the nutrient content of CSB and reduced the eGI from 75.86 to 51.56.FMC and okara altered the multiscale structure of starch,effectively shielding the amylase site of action,and limited the interaction between amylase and starch.This study provides a reference for the high-value utilization of oilseed processing by-products.
基金the support from Scientific Research Project of Wuhan Polytechnic University(532100308).
文摘Staling is an important issue that Chinese steamed bread(CSB)may encounter during storage,which significantly affects their taste,flavor,and nutritional value.The monitoring technology for rapid aging is particularly important to effectively control the aging process of CSB,reduce quality deterioration,and promote the industrial production of CSB.Raman spectroscopy has been widely used in the study of food structure and properties due to its non-destructive and high-sensitivity characteristics,particularly demonstrating unique advantages in the analysis of starch structure.This study explored the possibility of analyzing the staling of CSB using Raman spectroscopy based on hardness and moisture content.Analysis of the correlation between the hardness of CSB and the full width at half maximum(FWHM)at 480 cm^(−1)during storage was conducted,and a significant positive correlation between them was found,with R^(2)above 0.8.Besides,nine characteristic peaks of CSB samples related to starch were selected for analysis.As the moisture content of CSB decreased,the peak intensities and areas of showed an upward trend during storage,with the best correlation coefficient above 0.8 revealed by linear regression analysis.Therefore,Raman spectra could be used as a potential method for the fast prediction of CSB staling.
