Background:Cooked rhubarb(CR)is obtained by steaming raw rhubarb(Rheum palmatum L.,Rheum officinale Baill.,or Rheum tanguticum Maxim.ex Balf.)with millet wine.It is used as a traditional Chinese medicine for treating ...Background:Cooked rhubarb(CR)is obtained by steaming raw rhubarb(Rheum palmatum L.,Rheum officinale Baill.,or Rheum tanguticum Maxim.ex Balf.)with millet wine.It is used as a traditional Chinese medicine for treating cerebral stroke,where patients often face severe constipation.This study explored the pharmacological effects and mechanisms of CR against ischemic stroke(IS)in rats.We used integrated analysis of gut microbiota,metabolomics,and network pharmacology.Methods:The compounds in CR were identified using LC-MS/MS.The impact of CR on rat middle cerebral artery occlusion/reperfusion(MCAO/R)-induced cerebral infarct size and brain tissue pathology was assessed through 2,3,5-triphenyl tetrazolium chloride and HE staining.Changes in hemorheology were measured by evaluating blood viscosity,and serum levels of pro-inflammatory cytokine were also determined.Gut microbiota composition was analyzed through 16S rRNA gene sequencing.Serum metabolites were examined using untargeted metabolomics and Spearman correlation analysis.The pseudo-germ-free test was used to determine whether tumour necrosis factor-α(TNF-α)and interleukin-1β(IL-1β)improvement in IS are dependent on gut microbiota.Results:In vivo studies showed CR enhances neurobehavioral function in MCAO/R rats and reduces cerebral infarction area.CR also ameliorates brain and intestinal barrier damage caused by stroke.It also decreased inflammation and oxidative stress in IS rats.Furthermore,CR promotes the growth of Akkermansia and Verrucomicrobia,aiding in intestinal barrier repair.Notably,CR primarily influences the primary bile acid biosynthesis pathway.The pseudo-germ-free experiment and network pharmacology confirmed TNF-αand IL-1βas potential targets.CR relies on gut microbiota for its anti-inflammatory effects to improve IS.Conclusion:Cooked rhubarb offers neuroprotective benefits by enhancing beneficial bacteria abundance and regulating bile acid metabolism.It emerges as a potential therapeutic agent for IS.展开更多
Rice cooking and eating qualities(CEQ)are mainly determined by cooked rice textural parameters and starch physicochemical properties.However,the genetic bases of grain texture and starch properties in rice have not be...Rice cooking and eating qualities(CEQ)are mainly determined by cooked rice textural parameters and starch physicochemical properties.However,the genetic bases of grain texture and starch properties in rice have not been fully understood.We conducted a genome-wide association study for apparent amylose content(AAC),starch pasting viscosities,and cooked rice textural parameters using 279 indica rice accessions from the 3000 Rice Genome Project.We identified 26 QTLs in the whole population and detected single nucleotide polymorphisms(SNPs)with the lowest P-value at the Waxy(Wx)locus for all traits except pasting temperature and cohesiveness.Additionally,we detected significant SNPs at the SUBSTANDARD STARCH GRAIN6(SSG6)locus for AAC,setback(SB),hardness,adhesiveness,chewiness(CHEW),gumminess(GUM),and resilience.We subsequently divided the population using a SNP adjacent to the Waxy locus,and identified 23 QTLs and 12 QTLs in two sub-panels,WxT and WxA,respectively.In these sub-panels,SSG6 was also identified to be associated with pasting parameters,including peak viscosity,hot paste viscosity,cold paste viscosity,and consistency viscosity.Furthermore,a candidate gene encoding monosaccharide transporter 5(OsMST5)was identified to be associated with AAC,breakdown,SB,CHEW,and GUM.In total,39 QTLs were co-localized with known genes or previously reported QTLs.These identified genes and QTLs provide valuable information for genetic manipulation to improve rice CEQ.展开更多
Texture qualities of cooked rice are comprised of many indexes with the complex relationship, so it is difficult to analyze and evaluate cooked rice. In this paper, the related indexes of texture properties were conve...Texture qualities of cooked rice are comprised of many indexes with the complex relationship, so it is difficult to analyze and evaluate cooked rice. In this paper, the related indexes of texture properties were conversed into the independent indexes of principal component based on the principal component analysis method. The results showed that the rice kernel types influenced the meanings of principal components indexes. For long and short rice, the first principal component was comprehensive index. But the second principal component was springiness for the short rice, while it was adhesiveness for long rice. Therefore, the first principal component can be used to express the quality of cooked rice with a few of indexes, and the rice type can be recognized according to the second principal component.展开更多
Appearance and cooked rice elongation are key quality traits of rice. Although some QTL for these traits have been identified, understanding of the genetic relationship between them remains limited. In the present stu...Appearance and cooked rice elongation are key quality traits of rice. Although some QTL for these traits have been identified, understanding of the genetic relationship between them remains limited. In the present study, large phenotypic variation was observed in 760 accessions from the 3 K Rice Genomes Project for both appearance quality and cooked rice elongation. Most component traits of appearance quality and cooked rice elongation showed significant pairwise correlations, but a low correlation was found between appearance quality and cooked rice elongation. A genome-wide association study identified 74 QTL distributed on all 12 chromosomes for grain length, grain width, length to width ratio, degree of endosperm with chalkiness, rice elongation difference, and elongation index. Thirteen regions containing QTL stably expressed in multiple environments and/or exerting pleiotropic effects on multiple traits were detected. By gene-based association analysis and haplotype analysis, 46 candidate genes, including five cloned genes, and 49 favorable alleles were identified for these 13 QTL. The effect of the candidate gene Wx on rice elongation difference was validated by a transgenic strategy. These results shed light on the genetic bases of appearance quality and cooked rice elongation and provide gene resources for improving rice quality by molecular breeding.展开更多
Eight different types of Bologna type cooked sausages apart from the control were produced in order to reduce the fat content (15%, 30%, 45%), replace the animal fat by olive oil (3%, 6.5% and 10%) as well as concomit...Eight different types of Bologna type cooked sausages apart from the control were produced in order to reduce the fat content (15%, 30%, 45%), replace the animal fat by olive oil (3%, 6.5% and 10%) as well as concomitant reduction and replacement of animal fat (30% of fat reduction with 2% of olive oil as an animal fat replacer). Quality attributes such as texture, water binding and color were monitored. Texture and water binding of fat reduced and fat replaced samples were quite similar to the control while color was strongly affected by the fat reduction and replacement. Fat reduction led to a redder cooked sausage and the addition of olive oil to a more yellow product. Chemical analysis revealed no major changes among samples apart from protein and fat content and fatty acid profile. Noteworthy, cooked sausage with more than 6.5% of olive oil achieved the World Health Organization’s recommendation on the nutritional fat index ((polyunsaturated + monounsaturated)/saturated fatty acid ≥ 2) which is very relevant to the development of healthier formulations. Cooked sausages with 45% of fat reduction and 30% fat reduced with 2% of olive oil were considered as the best by the panelists, which in addition had a balanced nutritional content by a lower caloric content. We concluded that fat reduction (up to 45%) and replacement (up to 10%) are possible with acceptable sensory quality and improved nutritional composition. When replacing animal fats by plant oils, the color of the product, which has a strong influence on the sensory acceptability of Bologna type cooked sausages, is affected. Therefore it must be controlled for a proper product development of meat products containing vegetable oils.展开更多
This study was conducted to analyze the effects of sodium nitrite,nisin,potassium sorbate,and sodium lactate against Staphylococcus aureus(S.aureus)growth and staphylococcal enterotoxins(SEs)production in cooked pork ...This study was conducted to analyze the effects of sodium nitrite,nisin,potassium sorbate,and sodium lactate against Staphylococcus aureus(S.aureus)growth and staphylococcal enterotoxins(SEs)production in cooked pork sausage by inoculating sausage samples containing preservative with an S.aureus strain producing staphylococcal enterotoxin A(SEA)and then storing them at 37℃ for 36 h.Samples were analyzed every 3 h to count the S.aureus colonies and to detect SEA.The modified Gompertz model was used to describe S.aureus growth in the samples under various conditions,and the preservatives with a significant antimicrobial effect were selected.In addition,the antimicrobial effects of the selected preservatives under various concentrations were tested.Results showed that sodium nitrite,nisin,and potassium sorbate had a weak effect against S.aureus growth and had no effect against SEA production,whereas sodium lactate could significantly inhibit S.aureus growth and SEA production.Moreover,the antimicrobial effect of sodium lactate was concentration-dependent,wherein sodium lactate concentration<12 g/kg showed no inhibitory effect,but when the concentration was increased to 24 g/kg,sodium lactate could effectively inhibit S.aureus growth and SEA production,and at 48 g/kg,sodium lactate had a significant inhibitory effect.展开更多
IT＇s lunch hour on a weekday and the little restaurant in central Beijing is packed to th＇e gills. Harried-looking waiters run from table to table to cope with the stream of orders and the manager＇s fingers fly lik...IT＇s lunch hour on a weekday and the little restaurant in central Beijing is packed to th＇e gills. Harried-looking waiters run from table to table to cope with the stream of orders and the manager＇s fingers fly like lightning over the calculator as she totes up bills.展开更多
Stewing of rice grains by steam after boiling in excess water can be used for cooking rice perfectly. The effects of this procedure in cooking of three varieties of Iranian rice （Sang Tarom, Domsiyah and Fair） on te...Stewing of rice grains by steam after boiling in excess water can be used for cooking rice perfectly. The effects of this procedure in cooking of three varieties of Iranian rice （Sang Tarom, Domsiyah and Fair） on textural and morphological properties of cooked rice grains were investigated. The results showed that this step in rice cooking reduced the hardness and increased the adhesiveness of rice grains significantly. By the use of the scanning electron microscopy, it was shown that the outer surface of cooked rice stewed by steam had less porosity and closer pores due to the modification during cooking, and better gelatinization and more expansion of starch granules compared to non-stewed samples. The use of this procedure in rice cooking to provide a fully cooked and gelatinized, softer and stickier final product is recommended.展开更多
To analyze the effect of different lowland rice varieties and different cooking methods on physical and chemical characteristics of cooked rice. A factorial randomized block design with two factors was used and each c...To analyze the effect of different lowland rice varieties and different cooking methods on physical and chemical characteristics of cooked rice. A factorial randomized block design with two factors was used and each combination of the factors was repeated three times. The first factor was rice variety（Ciherang and Ciliwung） and the second factor was the cooking method（stovetop, boiling and steaming, and rice cooker）. Results showed that Ciherang and Ciliwung varieties were classified into slender grain rice type with yellowred color. The amylose content of Ciherang was classified as moderate, while the amylose content of Ciliwung classified as low. The most abundant amino acid contained in Ciherang and Ciliwung varieties was glutamic acid. Statistical analysis showed that cooking method had significant effects on texture, lightness, chroma, hue and moisture content of cooked rice. Rice cooked with liwet method had the lowest texture value, lowest lightness value, highest chroma value, and highest moisture content.展开更多
Geographical indication(GI)rice refers to the rice of specific geographical origin,which tends to have a good taste quality and a high commodity price.Rice is favored for its soft texture and chewiness after cooking.H...Geographical indication(GI)rice refers to the rice of specific geographical origin,which tends to have a good taste quality and a high commodity price.Rice is favored for its soft texture and chewiness after cooking.However,GI rice is also plagued by rice fraud.Understanding the reasons for the excellent taste quality of GI rice and identifying its geographical origin can help maintain the stability of the rice market and promote the development of the rice industry.In this study,we determined the taste quality of rice.Untargeted metabolomics based on UHPLC-Q-Exactive-MS was used to identify metabolites in GI and regular rice before and after cooking.Our findings suggested that GI rice showed lower protein and amylose content,resulting in higher starch gelatinization properties and taste quality.This study identified 520 metabolites,among which 142 and 175 were significantly different between GI and regular rice,before and after cooking,respectively.The increased variety of metabolites after cooking was significantly negatively correlated with the taste quality of rice.GI rice was lower in amino acids and lipid metabolite content before and after cooking,which may be the reason for the excellent taste quality.Through linear discriminant analysis,we found that the differential metabolites of rice after cooking were more accurate in discriminating rice from different geographic origins,up to 100%.This work gained new insights into the metabolites of GI rice,which explains its excellent taste quality.The rice metabolites after cooking could be used for more accurate geographical identification of rice.展开更多
Green leafy vegetables (GLVs) are a potential source of iron to combat iron deficiency in iron deficient population. The aim of this study was to determine the bioavailability of iron in seven species of leafy vegetab...Green leafy vegetables (GLVs) are a potential source of iron to combat iron deficiency in iron deficient population. The aim of this study was to determine the bioavailability of iron in seven species of leafy vegetables (Solanumscrabrun, Venonia amygdalina, Cucurbita maxima, Amarathus hybridus, Colococia esculenta, Solanum macrocarpon and Telfairia occidentalis) consumed in Bamenda, Cameroon. A survey was carried out in 70 households in Bamenda, Cameroon to determine methods of preparation of these green leafy vegetables. Iron, antinutrients and vitamin C levels were determined using standard methods and the bioavailability of iron was determined using an in vitro dialys ability method. The vegetables used for the study were cooked with the addition of tomatoes, peanuts, melon seeds and soybean seeds. The loss of iron in GLVs was as a result of dilution caused by addition of the principal ingredients. The V. amygdalina cooked with soybean contained the highest level of iron (128.28 mg/100g). The S. scrabrum cooked with tomatoes had the highest Total phenolic coumponds of 0.91 g/100g;the C. esculenta recorded the highest with values ranging between 0.14 - 0.35 g/100g;the C. maxima cooked with soybean recorded the highest oxalate level (6.46 g/100g);and the vegetables cooked with melon seeds recording the highest in phytatelevels (70 - 1.63 g/100g). Vitamin C levels were highest in the S. macrocarpon cooked with tomatoes (199.96 mg/100g). Iron bioavailability was highest in A. hybridus cooked with tomatoes (28.09%). The iron bioavailability negatively correlated with phytates and positively with vitamin C. GLV consumed in Bamenda are good sources of iron whose bioavailability can be improved by using tomatoes in cooking.展开更多
Rice noodles were prepared using dry-milled rice flours, which were treated by annealing and removing the water-soluble fraction to improve the quality of noodles without using chemical additives. The combined treatme...Rice noodles were prepared using dry-milled rice flours, which were treated by annealing and removing the water-soluble fraction to improve the quality of noodles without using chemical additives. The combined treatment (TC) with annealing and water-soluble fraction removal decreased the cooking losses for Goamibyeo but not for Chenmaai and Milyang260, which had soft kernels and contained less damaged starch than the hard kernel rice after milling. TC significantly reduced the hardness and adhesiveness of cooked noodles, and increased the cohesiveness according to the texture profile analysis. A sensory evaluation detected an increase in mouth feel firmness and elasticity of cooked TC noodles. These results indicate that annealing at room temperature for 3 h followed by the removal of the water-soluble fraction is effective for reducing the cooking losses and improving the textural properties of noodles made from rice flour with high starch damage.展开更多
This paper discussed the setting up of a comeuter automatic system for testing the dy-namic dissociating tension of cooked cocoon filament by means of microcomputer tech-niques.The dynamic dissociating tension of two ...This paper discussed the setting up of a comeuter automatic system for testing the dy-namic dissociating tension of cooked cocoon filament by means of microcomputer tech-niques.The dynamic dissociating tension of two kinds of row cocoons with differentreelability was tested and analysed under different cocoon cooking conditions.More relia-ble data have been obtained by quantitative tests.The conclusions reached by analysingthese data are of practical significance to perfecting the cocoon cooking theory,assessingcocoon quality,improving the cocoon cooking process,etc.展开更多
By the measurement and analysis on the viscoelasticity of cooked cocoons,theconclusion has been obtained that under the condition of random sampling,the loga-rithm attenuation factor of amplitude obeys normal distribu...By the measurement and analysis on the viscoelasticity of cooked cocoons,theconclusion has been obtained that under the condition of random sampling,the loga-rithm attenuation factor of amplitude obeys normal distribution. The measuring sam-ple size of cooked cocoons is explored.The mathimatic formula between cook periodand the logarithm attenuation factor of amplitude of cooked cocoon is known.Thisperfected the theory of measuring the degree of cocoon cooking by instruments.展开更多
The purpose of this paper is to investigate the relationship between pectic substances and the separation into strands during cooking of spaghetti squash. Spaghetti squash flesh separated into strands when boiled. Pec...The purpose of this paper is to investigate the relationship between pectic substances and the separation into strands during cooking of spaghetti squash. Spaghetti squash flesh separated into strands when boiled. Pectic substances of raw and cooked flesh were fractionated into three reagents. The galacturonic acid compositions of hydrochloric acid （HC1）-soluble pectin （PA）, sodium acetate buffer-soluble pectin （PB） and sodium hexametaphosphate-soluble pectin （PC） of raw flesh were 69.0%, 28.9% and 2.1%, respectively. Also, the degree of esterification （DE） ofPA, PB and PC was 67.4%, 61.5% and 55.6%, respectively. The DE of pectin was from the greatest to the least： PA 〉 PB 〉 PC, respectively, and the diethylaminoethyl （DEAE）-cellulose column chromatograms of PA and PB showed that they were comparatively in high methoxyl pectin. Therefore, about 50% of pectic substances in flesh were released into a cooking solution during 15-30 min of cooking. Highmethoxylpectin was degraded by β-elimination during boiling. Consequently, the flesh was separated into strands. This suggests that highmethoxylpectin glues strands together in the flesh of spaghetti squash.展开更多
Arsenic is a toxic element. Chronic exposure to arsenic can pose a variety of health problems including cancers, lung disease, skin lesions, diabetes, gangrene, reproductive disorders, hypertension, and heart disease....Arsenic is a toxic element. Chronic exposure to arsenic can pose a variety of health problems including cancers, lung disease, skin lesions, diabetes, gangrene, reproductive disorders, hypertension, and heart disease. Globally the concern of arsenic is growing day by day. Addressing this concern, the study aimed to assess the arsenic level in raw rice grain and rice cooked with tubewell water and rainwater. The study was conducted at the Sholotaka Union of Gangni Upazila in Meherpur District of Khulna Division, Bangladesh in 2023. For this purpose, seven raw samples including rice grain, rainwater and tubewell water samples and six cooked rice samples were analyzed. Rice and water samples were digested using the USEPA method-3050B in Arsenic Center Jashore, under Asia Arsenic Network, Japan. The arsenic level in the samples was tested using the HG-AAS method using a Shimadzu model AA7000 (Japan) Atomic Absorption Spectrophotometer. The study’s findings revealed that arsenic concentration in rainwater samples consistently displays 0 mg/l indicating the absence of arsenic in this sample. Three (03) tube well water samples and three (03) raw rice grain samples showed a significant variation in arsenic concentration. The mean value of tubewell water samples T1, T2, and T3 was found 0.53 ± 0.003 mg/l, 0.31 ± 0.003 mg/l, and 0.65 ± 0.002 mg/l, respectively. Whereas raw rice grain samples RG1 showed a mean of 0.607 ± 0.007 mg/kg, RG2 at 0.458 ± 0.008 mg/kg, and RG3 at 0.7145 ± 0.001 mg/kg. The study found that rice cooked with tubewell water contained a higher arsenic concentration than rice cooked with rainwater. The most prominent finding of this study was that cooked rice using rainwater had a lower amount of arsenic than the raw rice grain. So, it is clearly said that using rainwater can minimize the amount of arsenic. Furthermore, the study indicates that the health risks associated with arsenic exposure have increased. Estimated daily intake (EDI) values for cooked rice samples ranged from 3.07 to 5.47 μg/kg body weight/day, exceeding safe limits. Target Hazard Quotient (THQ) values varied from 10.2 to 18.2, indicating significant potential for non-carcinogenic health effects. Lifetime Cancer Risk (LCR) values ranged from 0.461% to 0.821% exceeding the U.S. Environmental Protection Agency’s acceptable risk threshold of 0.01%, which reflects a heightened cancer risk. The study suggests that people in the study area should use rainwater instead of tubewell water for their cooking purposes. Furthermore, rainwater harvesting should be prioritized in this area to address arsenic issues.展开更多
Objectives:This study is designed to investigate the microbial populations,sensory,and volatile compounds profling of locally cooked rice stored at room temperature(30°C)on days 0,1,2,and 3(D0,D1,D2,and D3)for th...Objectives:This study is designed to investigate the microbial populations,sensory,and volatile compounds profling of locally cooked rice stored at room temperature(30°C)on days 0,1,2,and 3(D0,D1,D2,and D3)for the determination of specifc spoilage organisms(SSOs).Materials and Methods:Microbiological,physicochemical,sensory evaluation,and volatile organic compounds(VOCs)analyses were conducted for samples of cooked rice stored at room temperature on days 0,1,2,and 3.SSO of cooked rice was then identifed by linking present organisms with the changes occurring throughout the storage period.Results:Microbiological analysis revealed the presence of spore-forming bacteria,yeast,and moulds,which survived the cooking process.While total viable count exceeded the microbiological limit at 6.90 log CFU/g on D3,panellists deemed cooked rice unacceptable for consumption on D2 at a total sensory score of 11.00,which indicates that D2 was the day cooked rice spoiled.Through culture-dependent and cultureindependent methods,Bacillus cereus was identifed as the sole bacteria observed throughout the storage period,confrming that the bacteria were SSOs.The VOC analysis proposed several metabolites,3-eicosene,1-heptadecene,hexacosane,phenol,4,4ʹ-(1-methylethylidene)bis-,n-nonadecanol-1,and cyclohexanone,as potential spoilage markers of cooked rice.Conclusions:B.cereus is confrmed to be the SSO of cooked rice,in which spoilage occured after 48 h of storage at room temperature.The organoleptic rejection in cooked rice was shown to be linked to the production of various compounds by B.cereus which could be proposed as potential spoilage markers for cooked rice.展开更多
Bacillus cereus,a spore-forming bacterium and frequent cause of food poisoning,poses a safety threat to dairy and rice industries due to its high contamination rates and ability to produce toxins such as cereulide.Bec...Bacillus cereus,a spore-forming bacterium and frequent cause of food poisoning,poses a safety threat to dairy and rice industries due to its high contamination rates and ability to produce toxins such as cereulide.Because of widespread presence and thermal resistance of the spores,B.cereus cannot be eliminated from the environment and may survive in processing plants.Surviving spores can develop into vegetative cells,leading to a heightened risk of cereulide production in the processing environment.Both spores and vegetative cells have the ability to adhere to the surfaces of dairy plants and form biofilms,serving as the site for cereulide production and accumulation.Therefore,it is crucial for the food industry to address potential sources and pathways of B.cereus contamination and their connections to cereulide production in processing lines.In this review,sources of contamination of B.cereus,including spores,vegetative cells,and biofilms and their potential role in cereulide production at each stage of dairy and cooked rice processing were analyzed.In addition,control methods to prevent B.cereus contamination and cereulide production in processing lines were proposed,offering valuable insights for improving microbial risk management in the food industry.展开更多
基金supported by Projects of The National Natural Science Foundation of China(Grant No.82173972,82374172,82004086,81473413,81274060)The National Major Scientific and Technological Special Project for“Significant New Drugs Development”during the 13th Five-year Plan Period(Grant No.2017ZX09301077)2021 Traditional Chinese Medicine(Medicine of South China)Industry Talents Project-Innovation Team of South China Medicine Resources,Guangdong Provincial Basic and Applied Basic Research Fund(Grant No.2023A1515011147).
文摘Background:Cooked rhubarb(CR)is obtained by steaming raw rhubarb(Rheum palmatum L.,Rheum officinale Baill.,or Rheum tanguticum Maxim.ex Balf.)with millet wine.It is used as a traditional Chinese medicine for treating cerebral stroke,where patients often face severe constipation.This study explored the pharmacological effects and mechanisms of CR against ischemic stroke(IS)in rats.We used integrated analysis of gut microbiota,metabolomics,and network pharmacology.Methods:The compounds in CR were identified using LC-MS/MS.The impact of CR on rat middle cerebral artery occlusion/reperfusion(MCAO/R)-induced cerebral infarct size and brain tissue pathology was assessed through 2,3,5-triphenyl tetrazolium chloride and HE staining.Changes in hemorheology were measured by evaluating blood viscosity,and serum levels of pro-inflammatory cytokine were also determined.Gut microbiota composition was analyzed through 16S rRNA gene sequencing.Serum metabolites were examined using untargeted metabolomics and Spearman correlation analysis.The pseudo-germ-free test was used to determine whether tumour necrosis factor-α(TNF-α)and interleukin-1β(IL-1β)improvement in IS are dependent on gut microbiota.Results:In vivo studies showed CR enhances neurobehavioral function in MCAO/R rats and reduces cerebral infarction area.CR also ameliorates brain and intestinal barrier damage caused by stroke.It also decreased inflammation and oxidative stress in IS rats.Furthermore,CR promotes the growth of Akkermansia and Verrucomicrobia,aiding in intestinal barrier repair.Notably,CR primarily influences the primary bile acid biosynthesis pathway.The pseudo-germ-free experiment and network pharmacology confirmed TNF-αand IL-1βas potential targets.CR relies on gut microbiota for its anti-inflammatory effects to improve IS.Conclusion:Cooked rhubarb offers neuroprotective benefits by enhancing beneficial bacteria abundance and regulating bile acid metabolism.It emerges as a potential therapeutic agent for IS.
基金financially supported by the National Natural Science Foundation of China(Grant No.U20A2032)the Agro ST Project(Grant No.NK2022050102)the Hainan Provincial Natural Science Foundation,China(Grant No.323MS066)。
文摘Rice cooking and eating qualities(CEQ)are mainly determined by cooked rice textural parameters and starch physicochemical properties.However,the genetic bases of grain texture and starch properties in rice have not been fully understood.We conducted a genome-wide association study for apparent amylose content(AAC),starch pasting viscosities,and cooked rice textural parameters using 279 indica rice accessions from the 3000 Rice Genome Project.We identified 26 QTLs in the whole population and detected single nucleotide polymorphisms(SNPs)with the lowest P-value at the Waxy(Wx)locus for all traits except pasting temperature and cohesiveness.Additionally,we detected significant SNPs at the SUBSTANDARD STARCH GRAIN6(SSG6)locus for AAC,setback(SB),hardness,adhesiveness,chewiness(CHEW),gumminess(GUM),and resilience.We subsequently divided the population using a SNP adjacent to the Waxy locus,and identified 23 QTLs and 12 QTLs in two sub-panels,WxT and WxA,respectively.In these sub-panels,SSG6 was also identified to be associated with pasting parameters,including peak viscosity,hot paste viscosity,cold paste viscosity,and consistency viscosity.Furthermore,a candidate gene encoding monosaccharide transporter 5(OsMST5)was identified to be associated with AAC,breakdown,SB,CHEW,and GUM.In total,39 QTLs were co-localized with known genes or previously reported QTLs.These identified genes and QTLs provide valuable information for genetic manipulation to improve rice CEQ.
基金Education Department of Heilongjiang Province in China for the Oversea Researcher Projects(1151HZ01,10531002)
文摘Texture qualities of cooked rice are comprised of many indexes with the complex relationship, so it is difficult to analyze and evaluate cooked rice. In this paper, the related indexes of texture properties were conversed into the independent indexes of principal component based on the principal component analysis method. The results showed that the rice kernel types influenced the meanings of principal components indexes. For long and short rice, the first principal component was comprehensive index. But the second principal component was springiness for the short rice, while it was adhesiveness for long rice. Therefore, the first principal component can be used to express the quality of cooked rice with a few of indexes, and the rice type can be recognized according to the second principal component.
基金funded by the National Key Research and Development Program of China (2016YFD0100301)Project for Cultivating New Transgenic Varieties (2016ZX08009003-004)+2 种基金the Agricultural Science and Technology Innovation Program and the Cooperation and Innovation Mission (CAAS-ZDXT202001)Open Fund of Hubei Collaborative Innovation Center for Grain Industry (HCICGI2020-06)the National Natural Science Foundation of China (U19A2025 and 31870229)。
文摘Appearance and cooked rice elongation are key quality traits of rice. Although some QTL for these traits have been identified, understanding of the genetic relationship between them remains limited. In the present study, large phenotypic variation was observed in 760 accessions from the 3 K Rice Genomes Project for both appearance quality and cooked rice elongation. Most component traits of appearance quality and cooked rice elongation showed significant pairwise correlations, but a low correlation was found between appearance quality and cooked rice elongation. A genome-wide association study identified 74 QTL distributed on all 12 chromosomes for grain length, grain width, length to width ratio, degree of endosperm with chalkiness, rice elongation difference, and elongation index. Thirteen regions containing QTL stably expressed in multiple environments and/or exerting pleiotropic effects on multiple traits were detected. By gene-based association analysis and haplotype analysis, 46 candidate genes, including five cloned genes, and 49 favorable alleles were identified for these 13 QTL. The effect of the candidate gene Wx on rice elongation difference was validated by a transgenic strategy. These results shed light on the genetic bases of appearance quality and cooked rice elongation and provide gene resources for improving rice quality by molecular breeding.
文摘Eight different types of Bologna type cooked sausages apart from the control were produced in order to reduce the fat content (15%, 30%, 45%), replace the animal fat by olive oil (3%, 6.5% and 10%) as well as concomitant reduction and replacement of animal fat (30% of fat reduction with 2% of olive oil as an animal fat replacer). Quality attributes such as texture, water binding and color were monitored. Texture and water binding of fat reduced and fat replaced samples were quite similar to the control while color was strongly affected by the fat reduction and replacement. Fat reduction led to a redder cooked sausage and the addition of olive oil to a more yellow product. Chemical analysis revealed no major changes among samples apart from protein and fat content and fatty acid profile. Noteworthy, cooked sausage with more than 6.5% of olive oil achieved the World Health Organization’s recommendation on the nutritional fat index ((polyunsaturated + monounsaturated)/saturated fatty acid ≥ 2) which is very relevant to the development of healthier formulations. Cooked sausages with 45% of fat reduction and 30% fat reduced with 2% of olive oil were considered as the best by the panelists, which in addition had a balanced nutritional content by a lower caloric content. We concluded that fat reduction (up to 45%) and replacement (up to 10%) are possible with acceptable sensory quality and improved nutritional composition. When replacing animal fats by plant oils, the color of the product, which has a strong influence on the sensory acceptability of Bologna type cooked sausages, is affected. Therefore it must be controlled for a proper product development of meat products containing vegetable oils.
基金Development of Application Technology Project(No:2015-114)issued by Science and Technology Committee of Shanghai Municipal GovernmentNational Key Scientific Instruments Project(No:2013YQ150557)issued by Ministry of Science and Technology of the P.R.China.
文摘This study was conducted to analyze the effects of sodium nitrite,nisin,potassium sorbate,and sodium lactate against Staphylococcus aureus(S.aureus)growth and staphylococcal enterotoxins(SEs)production in cooked pork sausage by inoculating sausage samples containing preservative with an S.aureus strain producing staphylococcal enterotoxin A(SEA)and then storing them at 37℃ for 36 h.Samples were analyzed every 3 h to count the S.aureus colonies and to detect SEA.The modified Gompertz model was used to describe S.aureus growth in the samples under various conditions,and the preservatives with a significant antimicrobial effect were selected.In addition,the antimicrobial effects of the selected preservatives under various concentrations were tested.Results showed that sodium nitrite,nisin,and potassium sorbate had a weak effect against S.aureus growth and had no effect against SEA production,whereas sodium lactate could significantly inhibit S.aureus growth and SEA production.Moreover,the antimicrobial effect of sodium lactate was concentration-dependent,wherein sodium lactate concentration<12 g/kg showed no inhibitory effect,but when the concentration was increased to 24 g/kg,sodium lactate could effectively inhibit S.aureus growth and SEA production,and at 48 g/kg,sodium lactate had a significant inhibitory effect.
文摘IT＇s lunch hour on a weekday and the little restaurant in central Beijing is packed to th＇e gills. Harried-looking waiters run from table to table to cope with the stream of orders and the manager＇s fingers fly like lightning over the calculator as she totes up bills.
文摘Stewing of rice grains by steam after boiling in excess water can be used for cooking rice perfectly. The effects of this procedure in cooking of three varieties of Iranian rice （Sang Tarom, Domsiyah and Fair） on textural and morphological properties of cooked rice grains were investigated. The results showed that this step in rice cooking reduced the hardness and increased the adhesiveness of rice grains significantly. By the use of the scanning electron microscopy, it was shown that the outer surface of cooked rice stewed by steam had less porosity and closer pores due to the modification during cooking, and better gelatinization and more expansion of starch granules compared to non-stewed samples. The use of this procedure in rice cooking to provide a fully cooked and gelatinized, softer and stickier final product is recommended.
基金supported by International Rice Research Institute (IRRI)Research Center of Sub-Optimal Land (PUR-PLSO) Universitas Sriwijaya
文摘To analyze the effect of different lowland rice varieties and different cooking methods on physical and chemical characteristics of cooked rice. A factorial randomized block design with two factors was used and each combination of the factors was repeated three times. The first factor was rice variety（Ciherang and Ciliwung） and the second factor was the cooking method（stovetop, boiling and steaming, and rice cooker）. Results showed that Ciherang and Ciliwung varieties were classified into slender grain rice type with yellowred color. The amylose content of Ciherang was classified as moderate, while the amylose content of Ciliwung classified as low. The most abundant amino acid contained in Ciherang and Ciliwung varieties was glutamic acid. Statistical analysis showed that cooking method had significant effects on texture, lightness, chroma, hue and moisture content of cooked rice. Rice cooked with liwet method had the lowest texture value, lowest lightness value, highest chroma value, and highest moisture content.
基金supported by the National Natural Science Foundation of China(32272204)the Key Project of Hongshan Laboratory of Hubei Province,China(2021hszd002)+2 种基金the Guangdong Provincial Key R&D Program of China(2021B0202030002)the Strategic Consulting Research Project of Chinese Academy of Engineering(2021-XZ-30)the Fundamental Research Funds for the Central Universities,China(2662019QD049).
文摘Geographical indication(GI)rice refers to the rice of specific geographical origin,which tends to have a good taste quality and a high commodity price.Rice is favored for its soft texture and chewiness after cooking.However,GI rice is also plagued by rice fraud.Understanding the reasons for the excellent taste quality of GI rice and identifying its geographical origin can help maintain the stability of the rice market and promote the development of the rice industry.In this study,we determined the taste quality of rice.Untargeted metabolomics based on UHPLC-Q-Exactive-MS was used to identify metabolites in GI and regular rice before and after cooking.Our findings suggested that GI rice showed lower protein and amylose content,resulting in higher starch gelatinization properties and taste quality.This study identified 520 metabolites,among which 142 and 175 were significantly different between GI and regular rice,before and after cooking,respectively.The increased variety of metabolites after cooking was significantly negatively correlated with the taste quality of rice.GI rice was lower in amino acids and lipid metabolite content before and after cooking,which may be the reason for the excellent taste quality.Through linear discriminant analysis,we found that the differential metabolites of rice after cooking were more accurate in discriminating rice from different geographic origins,up to 100%.This work gained new insights into the metabolites of GI rice,which explains its excellent taste quality.The rice metabolites after cooking could be used for more accurate geographical identification of rice.
文摘Green leafy vegetables (GLVs) are a potential source of iron to combat iron deficiency in iron deficient population. The aim of this study was to determine the bioavailability of iron in seven species of leafy vegetables (Solanumscrabrun, Venonia amygdalina, Cucurbita maxima, Amarathus hybridus, Colococia esculenta, Solanum macrocarpon and Telfairia occidentalis) consumed in Bamenda, Cameroon. A survey was carried out in 70 households in Bamenda, Cameroon to determine methods of preparation of these green leafy vegetables. Iron, antinutrients and vitamin C levels were determined using standard methods and the bioavailability of iron was determined using an in vitro dialys ability method. The vegetables used for the study were cooked with the addition of tomatoes, peanuts, melon seeds and soybean seeds. The loss of iron in GLVs was as a result of dilution caused by addition of the principal ingredients. The V. amygdalina cooked with soybean contained the highest level of iron (128.28 mg/100g). The S. scrabrum cooked with tomatoes had the highest Total phenolic coumponds of 0.91 g/100g;the C. esculenta recorded the highest with values ranging between 0.14 - 0.35 g/100g;the C. maxima cooked with soybean recorded the highest oxalate level (6.46 g/100g);and the vegetables cooked with melon seeds recording the highest in phytatelevels (70 - 1.63 g/100g). Vitamin C levels were highest in the S. macrocarpon cooked with tomatoes (199.96 mg/100g). Iron bioavailability was highest in A. hybridus cooked with tomatoes (28.09%). The iron bioavailability negatively correlated with phytates and positively with vitamin C. GLV consumed in Bamenda are good sources of iron whose bioavailability can be improved by using tomatoes in cooking.
文摘Rice noodles were prepared using dry-milled rice flours, which were treated by annealing and removing the water-soluble fraction to improve the quality of noodles without using chemical additives. The combined treatment (TC) with annealing and water-soluble fraction removal decreased the cooking losses for Goamibyeo but not for Chenmaai and Milyang260, which had soft kernels and contained less damaged starch than the hard kernel rice after milling. TC significantly reduced the hardness and adhesiveness of cooked noodles, and increased the cohesiveness according to the texture profile analysis. A sensory evaluation detected an increase in mouth feel firmness and elasticity of cooked TC noodles. These results indicate that annealing at room temperature for 3 h followed by the removal of the water-soluble fraction is effective for reducing the cooking losses and improving the textural properties of noodles made from rice flour with high starch damage.
文摘This paper discussed the setting up of a comeuter automatic system for testing the dy-namic dissociating tension of cooked cocoon filament by means of microcomputer tech-niques.The dynamic dissociating tension of two kinds of row cocoons with differentreelability was tested and analysed under different cocoon cooking conditions.More relia-ble data have been obtained by quantitative tests.The conclusions reached by analysingthese data are of practical significance to perfecting the cocoon cooking theory,assessingcocoon quality,improving the cocoon cooking process,etc.
文摘By the measurement and analysis on the viscoelasticity of cooked cocoons,theconclusion has been obtained that under the condition of random sampling,the loga-rithm attenuation factor of amplitude obeys normal distribution. The measuring sam-ple size of cooked cocoons is explored.The mathimatic formula between cook periodand the logarithm attenuation factor of amplitude of cooked cocoon is known.Thisperfected the theory of measuring the degree of cocoon cooking by instruments.
文摘The purpose of this paper is to investigate the relationship between pectic substances and the separation into strands during cooking of spaghetti squash. Spaghetti squash flesh separated into strands when boiled. Pectic substances of raw and cooked flesh were fractionated into three reagents. The galacturonic acid compositions of hydrochloric acid （HC1）-soluble pectin （PA）, sodium acetate buffer-soluble pectin （PB） and sodium hexametaphosphate-soluble pectin （PC） of raw flesh were 69.0%, 28.9% and 2.1%, respectively. Also, the degree of esterification （DE） ofPA, PB and PC was 67.4%, 61.5% and 55.6%, respectively. The DE of pectin was from the greatest to the least： PA 〉 PB 〉 PC, respectively, and the diethylaminoethyl （DEAE）-cellulose column chromatograms of PA and PB showed that they were comparatively in high methoxyl pectin. Therefore, about 50% of pectic substances in flesh were released into a cooking solution during 15-30 min of cooking. Highmethoxylpectin was degraded by β-elimination during boiling. Consequently, the flesh was separated into strands. This suggests that highmethoxylpectin glues strands together in the flesh of spaghetti squash.
文摘Arsenic is a toxic element. Chronic exposure to arsenic can pose a variety of health problems including cancers, lung disease, skin lesions, diabetes, gangrene, reproductive disorders, hypertension, and heart disease. Globally the concern of arsenic is growing day by day. Addressing this concern, the study aimed to assess the arsenic level in raw rice grain and rice cooked with tubewell water and rainwater. The study was conducted at the Sholotaka Union of Gangni Upazila in Meherpur District of Khulna Division, Bangladesh in 2023. For this purpose, seven raw samples including rice grain, rainwater and tubewell water samples and six cooked rice samples were analyzed. Rice and water samples were digested using the USEPA method-3050B in Arsenic Center Jashore, under Asia Arsenic Network, Japan. The arsenic level in the samples was tested using the HG-AAS method using a Shimadzu model AA7000 (Japan) Atomic Absorption Spectrophotometer. The study’s findings revealed that arsenic concentration in rainwater samples consistently displays 0 mg/l indicating the absence of arsenic in this sample. Three (03) tube well water samples and three (03) raw rice grain samples showed a significant variation in arsenic concentration. The mean value of tubewell water samples T1, T2, and T3 was found 0.53 ± 0.003 mg/l, 0.31 ± 0.003 mg/l, and 0.65 ± 0.002 mg/l, respectively. Whereas raw rice grain samples RG1 showed a mean of 0.607 ± 0.007 mg/kg, RG2 at 0.458 ± 0.008 mg/kg, and RG3 at 0.7145 ± 0.001 mg/kg. The study found that rice cooked with tubewell water contained a higher arsenic concentration than rice cooked with rainwater. The most prominent finding of this study was that cooked rice using rainwater had a lower amount of arsenic than the raw rice grain. So, it is clearly said that using rainwater can minimize the amount of arsenic. Furthermore, the study indicates that the health risks associated with arsenic exposure have increased. Estimated daily intake (EDI) values for cooked rice samples ranged from 3.07 to 5.47 μg/kg body weight/day, exceeding safe limits. Target Hazard Quotient (THQ) values varied from 10.2 to 18.2, indicating significant potential for non-carcinogenic health effects. Lifetime Cancer Risk (LCR) values ranged from 0.461% to 0.821% exceeding the U.S. Environmental Protection Agency’s acceptable risk threshold of 0.01%, which reflects a heightened cancer risk. The study suggests that people in the study area should use rainwater instead of tubewell water for their cooking purposes. Furthermore, rainwater harvesting should be prioritized in this area to address arsenic issues.
文摘Objectives:This study is designed to investigate the microbial populations,sensory,and volatile compounds profling of locally cooked rice stored at room temperature(30°C)on days 0,1,2,and 3(D0,D1,D2,and D3)for the determination of specifc spoilage organisms(SSOs).Materials and Methods:Microbiological,physicochemical,sensory evaluation,and volatile organic compounds(VOCs)analyses were conducted for samples of cooked rice stored at room temperature on days 0,1,2,and 3.SSO of cooked rice was then identifed by linking present organisms with the changes occurring throughout the storage period.Results:Microbiological analysis revealed the presence of spore-forming bacteria,yeast,and moulds,which survived the cooking process.While total viable count exceeded the microbiological limit at 6.90 log CFU/g on D3,panellists deemed cooked rice unacceptable for consumption on D2 at a total sensory score of 11.00,which indicates that D2 was the day cooked rice spoiled.Through culture-dependent and cultureindependent methods,Bacillus cereus was identifed as the sole bacteria observed throughout the storage period,confrming that the bacteria were SSOs.The VOC analysis proposed several metabolites,3-eicosene,1-heptadecene,hexacosane,phenol,4,4ʹ-(1-methylethylidene)bis-,n-nonadecanol-1,and cyclohexanone,as potential spoilage markers of cooked rice.Conclusions:B.cereus is confrmed to be the SSO of cooked rice,in which spoilage occured after 48 h of storage at room temperature.The organoleptic rejection in cooked rice was shown to be linked to the production of various compounds by B.cereus which could be proposed as potential spoilage markers for cooked rice.
基金This work was funded by a grant from the Key Projects of International Scientific and Technological Innovation Cooperation Among Governments Under the National Key Research and Development Program of China(No.2019YFE0103800).
文摘Bacillus cereus,a spore-forming bacterium and frequent cause of food poisoning,poses a safety threat to dairy and rice industries due to its high contamination rates and ability to produce toxins such as cereulide.Because of widespread presence and thermal resistance of the spores,B.cereus cannot be eliminated from the environment and may survive in processing plants.Surviving spores can develop into vegetative cells,leading to a heightened risk of cereulide production in the processing environment.Both spores and vegetative cells have the ability to adhere to the surfaces of dairy plants and form biofilms,serving as the site for cereulide production and accumulation.Therefore,it is crucial for the food industry to address potential sources and pathways of B.cereus contamination and their connections to cereulide production in processing lines.In this review,sources of contamination of B.cereus,including spores,vegetative cells,and biofilms and their potential role in cereulide production at each stage of dairy and cooked rice processing were analyzed.In addition,control methods to prevent B.cereus contamination and cereulide production in processing lines were proposed,offering valuable insights for improving microbial risk management in the food industry.
