Blueberries are rich in phenolic compounds including anthocyanins which are closely related to biological health functions.The purpose of this study was to investigate the antioxidant activity of blueberry anthocyanin...Blueberries are rich in phenolic compounds including anthocyanins which are closely related to biological health functions.The purpose of this study was to investigate the antioxidant activity of blueberry anthocyanins extracted from'Brightwell'rabbiteye blueberries in mice.After one week of adaptation,C57BL/6J healthy male mice were divided into different groups that were administered with 100,400,or 800 mg/kg blueberry anthocyanin extract(BAE),and sacrificed at different time points(0.1,0.5,1,2,4,8,or 12 h).The plasma,eyeball,intestine,liver,and adipose tissues were collected to compare their antioxidant activity,including total antioxidant capacity(T-AOC),superoxide dismutase(SOD)activity and glutathione-peroxidase(GSH-PX/GPX)content,and the oxidative stress marker malondialdehyde(MDA)level.The results showed that blueberry anthocyanins had positive concentration-dependent antioxidant activity in vivo.The greater the concentration of BAE,the higher the T-AOC value,but the lower the MDA level.The enzyme activity of SOD,the content of GSH-PX,and messenger RNA(mRNA)levels of Cu,Zn-SOD,Mn-SOD,and GPX all confirmed that BAE played an antioxidant role after digestion in mice by improving their antioxidant defense.The in vivo antioxidant activity of BAE indicated that blueberry anthocyanins could be developed into functional foods or nutraceuticals with the aim of preventing or treating oxidative stress-related diseases.展开更多
Glycemic index(GI)is widely used to predict postprandial glucose responses;however,the influence of macronutrient composition of low-GI foods on gut health remains insufficiently understood.In this study,how macronutr...Glycemic index(GI)is widely used to predict postprandial glucose responses;however,the influence of macronutrient composition of low-GI foods on gut health remains insufficiently understood.In this study,how macronutrient profiles of low-GI biscuits(GI<55)affect gut microbiota composition and metabolic outputs during in vitro fecal fermentation was examined.Eight commercial biscuits were categorized into highcarbohydrate(>60%),high-fat(>27%),and high-protein(>30%)groups based on post-digestion composition using the INFOGEST protocol.Fermentation dynamics,short-chain fatty acid(SCFA)production,and microbial community structure were assessed via gas chromatography and 16S rRNA gene sequencing.Results showed that high-carbohydrate substrates preferentially promoted Prevotella and Lactobacillus at the genus level,driving acetic acid production,and exhibiting prebiotic-like effects.High-protein fermentation enhanced branched-chain fatty acid production and enriched proteolytic,potentially pathogenic taxa such as Escherichia-Shigella.High-fat samples yielded variable outcomes,fostering Bifidobacterium in some cases but also increasing dysbiosis-associated genera such as Klebsiella,with moderate acetic acid levels.Notably,only carbohydrate-rich digesta consistently supported beneficial microbial taxa and SCFA profiles without the accumulation of harmful metabolites,whereas protein-and fat-dominant substrates were linked to increased branch-chain fatty acids and opportunistic pathogens.These results suggest that macronutrient composition-beyond GI alone-is a critical determinant of gut microbiota health.For low-GI food formulations,emphasizing carbohydrate quality over high protein or fat content may enhance microbiota stability and metabolic outcomes.This study offers practical insights for the development of functional low-GI foods that support both glycemic control and gut microbial resilience.展开更多
Foods wherein the starch is slowly digested contribute to good health by reducing the tendency to,and for the maintenance of,diabetes,obesity and colo-rectal cancers.While foods with high amylose content have this des...Foods wherein the starch is slowly digested contribute to good health by reducing the tendency to,and for the maintenance of,diabetes,obesity and colo-rectal cancers.While foods with high amylose content have this desirable property,they usually do not have high sensory appeal and consumers are reluctant to eat them.While sensory evaluation by trained human panelists is the best way to obtain consumer preferences,these tests are expensive,time-consuming and require considerable effort and care.Instrumental measurements are easier,cheaper and invaluable for screening,but only useful if they correlate with human data for the type of food being considered.Here,we test this using cooked rice with a wide range of amylose contents.Functional properties were correlated against quantitative descriptive panelist analysis.Swelling power and breakdown viscosity correlated with all panelist sensory attributes,but no other correlations with gelatinization properties were observed.There was a strong correlation between hardness and stickiness measured by texture profile analysis(TPA)and by panelists,suggesting that TPA can be used to measure hardness and stickiness of cooked rice.We also showed that breakdown viscosity is a reliable instrumental means to provide indicative measurements of hardness and rice preference,and swelling power is a predictor of rice stickiness.展开更多
Starch digestion rate and location in the gastrointestinal tract(GIT)are critical for human health.This review aims to present a comprehensive summary on our current understanding of physiological,biochemical,anatomic...Starch digestion rate and location in the gastrointestinal tract(GIT)are critical for human health.This review aims to present a comprehensive summary on our current understanding of physiological,biochemical,anatomical and geometrical factors of human digestive system that are related to in vivo starch digestibility.It is shown that all digestive compartments including mouth,stomach,small intestine,and large intestine play critical roles in regulating the overall starch digestion process.A proper investigation of starch digestion pattern should thus be based on the consideration of all these compartments.Main biological factors are summarized as oral mastication and salivation,gastric emptying and motility,small intestinal enzymes and motility,large intestinal resistant starch(RS)-microbiota interactions and gut-brain feedback control,as well as glucose adsorption and hormonal feedback control.However,connections among these biological factors in determining starch digestive behaviors remain elusive.This is due to the inherent complexity of human GIT anatomy,motility and biochemical conditions,as well as ethical,financial and technical issues in conducting clinical studies.Much technological and scientific efforts from both clinical studies and in vitro simulation models are required for a better understanding of in vivo starch digestion behaviors.展开更多
Synergistic antibacterial effect is a promising way to overcome the challenge of drug-resistant microbial contamination in food.In this study,carnosic acid/caffeic acid(CR/CF)combination showed a stronger synergistic ...Synergistic antibacterial effect is a promising way to overcome the challenge of drug-resistant microbial contamination in food.In this study,carnosic acid/caffeic acid(CR/CF)combination showed a stronger synergistic antibacterial effect on broad-spectrum multidrug-resistant Staphylococcus aureus(MRSA)than methicillinsensitive Staphylococcus aureus ATCC29213.The co-treatment also reduced the biofilm formation by 60.7–80%and the structure of MRSA 009 was destroyed and loosed.Metabolic activity of biofilm cells was inhibited by 37.9%–68.9%.The exopolysaccharides and extracellular proteins were inhibited by 73.3%and 42.7%,respectively.Furthermore,CR/CF combinations at 1 MIC+1/2 MIC reduced about 2.4 log CFU/cm2 of MRSA on lettuce within 15 min,which had a similar effect as 0.2%(v/v)sodium hypochlorite(NaOCl).Thus,CR/CF combination may provide a promising option to tackle antimicrobial resistance and limit MRSA spread in the fresh produce.展开更多
基金supported by the Jiangsu Provincial Key Research and Development Program(No.BE2021705),China。
文摘Blueberries are rich in phenolic compounds including anthocyanins which are closely related to biological health functions.The purpose of this study was to investigate the antioxidant activity of blueberry anthocyanins extracted from'Brightwell'rabbiteye blueberries in mice.After one week of adaptation,C57BL/6J healthy male mice were divided into different groups that were administered with 100,400,or 800 mg/kg blueberry anthocyanin extract(BAE),and sacrificed at different time points(0.1,0.5,1,2,4,8,or 12 h).The plasma,eyeball,intestine,liver,and adipose tissues were collected to compare their antioxidant activity,including total antioxidant capacity(T-AOC),superoxide dismutase(SOD)activity and glutathione-peroxidase(GSH-PX/GPX)content,and the oxidative stress marker malondialdehyde(MDA)level.The results showed that blueberry anthocyanins had positive concentration-dependent antioxidant activity in vivo.The greater the concentration of BAE,the higher the T-AOC value,but the lower the MDA level.The enzyme activity of SOD,the content of GSH-PX,and messenger RNA(mRNA)levels of Cu,Zn-SOD,Mn-SOD,and GPX all confirmed that BAE played an antioxidant role after digestion in mice by improving their antioxidant defense.The in vivo antioxidant activity of BAE indicated that blueberry anthocyanins could be developed into functional foods or nutraceuticals with the aim of preventing or treating oxidative stress-related diseases.
基金support from the National Natural Science Foundation of China(32101867)the financial support from the Guangdong Basic and Applied Basic Research Fundation(2023A1515010842).
文摘Glycemic index(GI)is widely used to predict postprandial glucose responses;however,the influence of macronutrient composition of low-GI foods on gut health remains insufficiently understood.In this study,how macronutrient profiles of low-GI biscuits(GI<55)affect gut microbiota composition and metabolic outputs during in vitro fecal fermentation was examined.Eight commercial biscuits were categorized into highcarbohydrate(>60%),high-fat(>27%),and high-protein(>30%)groups based on post-digestion composition using the INFOGEST protocol.Fermentation dynamics,short-chain fatty acid(SCFA)production,and microbial community structure were assessed via gas chromatography and 16S rRNA gene sequencing.Results showed that high-carbohydrate substrates preferentially promoted Prevotella and Lactobacillus at the genus level,driving acetic acid production,and exhibiting prebiotic-like effects.High-protein fermentation enhanced branched-chain fatty acid production and enriched proteolytic,potentially pathogenic taxa such as Escherichia-Shigella.High-fat samples yielded variable outcomes,fostering Bifidobacterium in some cases but also increasing dysbiosis-associated genera such as Klebsiella,with moderate acetic acid levels.Notably,only carbohydrate-rich digesta consistently supported beneficial microbial taxa and SCFA profiles without the accumulation of harmful metabolites,whereas protein-and fat-dominant substrates were linked to increased branch-chain fatty acids and opportunistic pathogens.These results suggest that macronutrient composition-beyond GI alone-is a critical determinant of gut microbiota health.For low-GI food formulations,emphasizing carbohydrate quality over high protein or fat content may enhance microbiota stability and metabolic outcomes.This study offers practical insights for the development of functional low-GI foods that support both glycemic control and gut microbial resilience.
基金We gratefully acknowledge the support of a National Science Foundation of China grant C1304013151101138 and of the 2017 Jiangsu Innovation and Entrepreneurship talents program(to R.G.G.).
文摘Foods wherein the starch is slowly digested contribute to good health by reducing the tendency to,and for the maintenance of,diabetes,obesity and colo-rectal cancers.While foods with high amylose content have this desirable property,they usually do not have high sensory appeal and consumers are reluctant to eat them.While sensory evaluation by trained human panelists is the best way to obtain consumer preferences,these tests are expensive,time-consuming and require considerable effort and care.Instrumental measurements are easier,cheaper and invaluable for screening,but only useful if they correlate with human data for the type of food being considered.Here,we test this using cooked rice with a wide range of amylose contents.Functional properties were correlated against quantitative descriptive panelist analysis.Swelling power and breakdown viscosity correlated with all panelist sensory attributes,but no other correlations with gelatinization properties were observed.There was a strong correlation between hardness and stickiness measured by texture profile analysis(TPA)and by panelists,suggesting that TPA can be used to measure hardness and stickiness of cooked rice.We also showed that breakdown viscosity is a reliable instrumental means to provide indicative measurements of hardness and rice preference,and swelling power is a predictor of rice stickiness.
基金financial support from National Natural Science Foundation of China(32001646)Natural Science Foundation of Jiangsu Province(BK20190906)+2 种基金Jiangsu Yangzhou Key Research and Development Program(SSF2018000008)Jiangsu Provincial Entrepreneurial and Innovation Phd ProgramYangzhou Lvyangjinfeng Talent Program。
文摘Starch digestion rate and location in the gastrointestinal tract(GIT)are critical for human health.This review aims to present a comprehensive summary on our current understanding of physiological,biochemical,anatomical and geometrical factors of human digestive system that are related to in vivo starch digestibility.It is shown that all digestive compartments including mouth,stomach,small intestine,and large intestine play critical roles in regulating the overall starch digestion process.A proper investigation of starch digestion pattern should thus be based on the consideration of all these compartments.Main biological factors are summarized as oral mastication and salivation,gastric emptying and motility,small intestinal enzymes and motility,large intestinal resistant starch(RS)-microbiota interactions and gut-brain feedback control,as well as glucose adsorption and hormonal feedback control.However,connections among these biological factors in determining starch digestive behaviors remain elusive.This is due to the inherent complexity of human GIT anatomy,motility and biochemical conditions,as well as ethical,financial and technical issues in conducting clinical studies.Much technological and scientific efforts from both clinical studies and in vitro simulation models are required for a better understanding of in vivo starch digestion behaviors.
基金supported by Shanghai Agriculture Applied Tech-nology Development Program,China(Grant Numbers 2019-02-08-00-10-F01149).
文摘Synergistic antibacterial effect is a promising way to overcome the challenge of drug-resistant microbial contamination in food.In this study,carnosic acid/caffeic acid(CR/CF)combination showed a stronger synergistic antibacterial effect on broad-spectrum multidrug-resistant Staphylococcus aureus(MRSA)than methicillinsensitive Staphylococcus aureus ATCC29213.The co-treatment also reduced the biofilm formation by 60.7–80%and the structure of MRSA 009 was destroyed and loosed.Metabolic activity of biofilm cells was inhibited by 37.9%–68.9%.The exopolysaccharides and extracellular proteins were inhibited by 73.3%and 42.7%,respectively.Furthermore,CR/CF combinations at 1 MIC+1/2 MIC reduced about 2.4 log CFU/cm2 of MRSA on lettuce within 15 min,which had a similar effect as 0.2%(v/v)sodium hypochlorite(NaOCl).Thus,CR/CF combination may provide a promising option to tackle antimicrobial resistance and limit MRSA spread in the fresh produce.
