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Zhang X, Chen J, Zhou S, Jiang Y, Wang Y, Li Y. The effect of flaxseed oil after deep frying on lipid metabolism and gut barrier homeostasis. Food Res Int 2024; 175:113728. [PMID: 38129043 DOI: 10.1016/j.foodres.2023.113728] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2023] [Revised: 11/06/2023] [Accepted: 11/22/2023] [Indexed: 12/23/2023]
Abstract
Flaxseed oil (FO) has been demonstrated its multiple beneficial effects in vivo due to high concentration of α-linolenic acid. The deterioration of FO can be triggered by high temperature heating during the deep frying process resulting in alteration of healthy properties. In this study, the effect of FO before and after deep frying on lipid metabolism and gut homeostasis of rats was investigated compared to deep-fried palm oil (DPO) treated group. Deep-fried flaxseed oil (DFO) treatment significantly enhanced the triglyceride accumulation in serum and liver tissues of rats. A greater increase of peroxides and proinflammatory cytokine levels was found in the serum of DFO treated rats compared to other groups. The histopathologic data indicated that DFO and DPO reduced the villus height of intestinal and colonic tissues and increased the inflammatory cell infiltration. The inflammatory cytokines (TNFα and IL-6) were enhanced and the key markers of epithelia colonic tissues (occludin and MUC-2) were suppressed in rats with DFO interventions, which is in consistency with histopathologic results. In addition, FO could increase the number of beneficial bacteria while the relative abundance of obesity and inflammatory-related bacteria was promoted by DFO treatment, including Ruminococcaceae, Prevotellaceae, and Selenomonadales. In conclusion, DFO intake had a significant impact on the disruption of gut barrier homeostasis, potentially worsening the dysbiosis than DPO. The beneficial effects of FO in vivo could be significantly reduced by extreme deep frying, which suggests the need for moderate cooking edible oils such as FO.
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Affiliation(s)
- Xu Zhang
- Guangdong International Joint Research Center for Oilseeds Biorefinery, Nutrition and Safety, Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China
| | - Jing Chen
- Guangdong International Joint Research Center for Oilseeds Biorefinery, Nutrition and Safety, Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China; Institute for Advanced and Applied Chemical Synthesis, Jinan University, Guangzhou, 510632, China
| | - Shengmin Zhou
- Wilmar (Shanghai) Biotechnology Research and Development Center Co., Ltd., 118 Gaodong Road, Pudong New District, 200137, Shanghai, China
| | - Yuanrong Jiang
- Wilmar (Shanghai) Biotechnology Research and Development Center Co., Ltd., 118 Gaodong Road, Pudong New District, 200137, Shanghai, China
| | - Yong Wang
- Guangdong International Joint Research Center for Oilseeds Biorefinery, Nutrition and Safety, Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China.
| | - Ying Li
- Guangdong International Joint Research Center for Oilseeds Biorefinery, Nutrition and Safety, Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China.
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Wang D, Ma B, Liao Z, Li W, Zhang T, Lei C, Wang H. Flaxseed Supplementation in Chicken Feed Accelerates Salmonella enterica subsp. enterica Serovar Enteritidis Clearance, Modulates Cecum Microbiota, and Influences Ovarian Gene Expression in Laying Hens. Biomolecules 2023; 13:1353. [PMID: 37759753 PMCID: PMC10526464 DOI: 10.3390/biom13091353] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2023] [Revised: 08/18/2023] [Accepted: 08/20/2023] [Indexed: 09/29/2023] Open
Abstract
Salmonella is a foodborne pathogen that poses a serious threat to both human and animal health and food safety. Flaxseed is rich in unsaturated fatty acids; has anti-metabolic syndrome, anti-inflammatory, and neuroprotective properties; and may be a potential source of feed additives. To investigate the impact of flaxseed on Salmonella-infected laying hens, we administered Salmonella enterica subsp. enterica serovar Enteritidis (S. Enteritidis) after adding flaxseed to the feed of laying hens (15% [750 mg/kg]). S. Enteritidis colonization was reduced and its clearance was accelerated from the laying hens. Furthermore, flaxseed supplementation mitigated the damage to the ileum caused by S. Enteritidis. We analyzed alterations in intestinal flora through 16S rRNA amplicon sequencing. S. Enteritidis infection increased the abundance of Akkermansia and triggered the host inflammatory response. Conversely, the addition of flaxseed to the feed increased the abundance of beneficial intestinal bacteria, such as Lactobacilli and Bacteroides. Ovarian health is important for egg production performance in laying hens and our findings indicate that S. Enteritidis can persist in the ovaries for an extended period. Therefore, we further performed transcriptome sequencing analysis of ovarian tissues on day seven after S. Enteritidis infection. S. Enteritidis infection leads to altered ovarian gene expression, including the downregulation of lipid metabolism and growth and development genes and the upregulation of host immune response genes in laying hens. The upregulation of genes associated with growth and development may have stimulated ovarian growth and development.
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Affiliation(s)
- De Wang
- College of Life Sciences, Sichuan University, Chengdu 610044, China; (D.W.); (B.M.); (Z.L.); (W.L.); (T.Z.)
- Key Laboratory of Bio-Resource and Eco-Environment of the Ministry of Education, Chengdu 610064, China
- Animal Disease Prevention and Food Safety Key Laboratory of Sichuan Province, Chengdu 610064, China
| | - Boheng Ma
- College of Life Sciences, Sichuan University, Chengdu 610044, China; (D.W.); (B.M.); (Z.L.); (W.L.); (T.Z.)
- Key Laboratory of Bio-Resource and Eco-Environment of the Ministry of Education, Chengdu 610064, China
- Animal Disease Prevention and Food Safety Key Laboratory of Sichuan Province, Chengdu 610064, China
| | - Ziwei Liao
- College of Life Sciences, Sichuan University, Chengdu 610044, China; (D.W.); (B.M.); (Z.L.); (W.L.); (T.Z.)
- Key Laboratory of Bio-Resource and Eco-Environment of the Ministry of Education, Chengdu 610064, China
- Animal Disease Prevention and Food Safety Key Laboratory of Sichuan Province, Chengdu 610064, China
| | - Wenjing Li
- College of Life Sciences, Sichuan University, Chengdu 610044, China; (D.W.); (B.M.); (Z.L.); (W.L.); (T.Z.)
- Key Laboratory of Bio-Resource and Eco-Environment of the Ministry of Education, Chengdu 610064, China
- Animal Disease Prevention and Food Safety Key Laboratory of Sichuan Province, Chengdu 610064, China
| | - Tiejun Zhang
- College of Life Sciences, Sichuan University, Chengdu 610044, China; (D.W.); (B.M.); (Z.L.); (W.L.); (T.Z.)
- Key Laboratory of Bio-Resource and Eco-Environment of the Ministry of Education, Chengdu 610064, China
- Animal Disease Prevention and Food Safety Key Laboratory of Sichuan Province, Chengdu 610064, China
| | - Changwei Lei
- College of Life Sciences, Sichuan University, Chengdu 610044, China; (D.W.); (B.M.); (Z.L.); (W.L.); (T.Z.)
- Key Laboratory of Bio-Resource and Eco-Environment of the Ministry of Education, Chengdu 610064, China
- Animal Disease Prevention and Food Safety Key Laboratory of Sichuan Province, Chengdu 610064, China
| | - Hongning Wang
- College of Life Sciences, Sichuan University, Chengdu 610044, China; (D.W.); (B.M.); (Z.L.); (W.L.); (T.Z.)
- Key Laboratory of Bio-Resource and Eco-Environment of the Ministry of Education, Chengdu 610064, China
- Animal Disease Prevention and Food Safety Key Laboratory of Sichuan Province, Chengdu 610064, China
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Xia H, Wang Y, Shi X, Liao W, Wang S, Sui J, Sun G. Beneficial Effects of Dietary Flaxseed Oil through Inflammation Pathways and Gut Microbiota in Streptozotocin-Induced Diabetic Mice. Foods 2023; 12:3229. [PMID: 37685162 PMCID: PMC10487211 DOI: 10.3390/foods12173229] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2023] [Revised: 08/17/2023] [Accepted: 08/23/2023] [Indexed: 09/10/2023] Open
Abstract
Flaxseed oil (FO) has displayed potential anti-diabetes properties by providing a high content of α-linolenic acid. However, the effects and mechanisms of FO on type 1 diabetes are still unclear. The present study aims to explore the effects of different doses of FO feeding on hepatic inflammation and gut microbiota in streptozotocin-induced diabetic mice. Forty-eight six-week-old C57BL/6J male mice were divided into a control group (CON), a diabetic group (MOD), a diabetes with 7.0% w/w FO feeding group (FO-L), and a diabetes with 10.5% w/w FO feeding group (FO-H) for six weeks. The 7.0% w/w and 10.5% w/w FO feeding groups exhibited potential recovery of the number and size of pancreas tissues. The fasting blood glucose level was significantly decreased only after 4 weeks of feeding with 10.5% w/w FO in diabetic mice. The 10.5% w/w FO feeding group significantly decreased the postprandial blood glucose level of mice in the OGTT test. Hepatic glycogen levels were dramatically upregulated in the mice fed with both 7.0% w/w and 10.5% w/w FO. FO feeding significantly attenuated hepatic LPS, TNF-α, and IL-1β levels. In addition, we observed that 7.0% w/w and 10.5% w/w FO feedings notably downregulated hepatic gene and protein expressions of TLR4, MyD88, and P65. Furthermore, only 10.5% FO regulated fecal microbiota by increasing the relative abundance of the Bacteroidetes phylum, Lactococcus family, and Muribaculaceae and Streptococcaceae family and genus in streptozotocin-induced diabetic mice. Therefore, we conclude that FO feeding plays a role in anti-inflammation via the regulation of hepatic LPS/TLR4/MyD88 pathways and gut microbiota. In addition, different doses of FO supplementation may exhibit varying mechanisms in streptozotocin-induced mice.
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Affiliation(s)
- Hui Xia
- Key Laboratory of Environmental Medicine and Engineering of Ministry of Education, Department of Nutrition and Food Hygiene, School of Public Health, Southeast University, Nanjing 210009, China; (H.X.); (Y.W.); (X.S.); (W.L.); (S.W.); (J.S.)
| | - Ying Wang
- Key Laboratory of Environmental Medicine and Engineering of Ministry of Education, Department of Nutrition and Food Hygiene, School of Public Health, Southeast University, Nanjing 210009, China; (H.X.); (Y.W.); (X.S.); (W.L.); (S.W.); (J.S.)
| | - Xiangling Shi
- Key Laboratory of Environmental Medicine and Engineering of Ministry of Education, Department of Nutrition and Food Hygiene, School of Public Health, Southeast University, Nanjing 210009, China; (H.X.); (Y.W.); (X.S.); (W.L.); (S.W.); (J.S.)
| | - Wang Liao
- Key Laboratory of Environmental Medicine and Engineering of Ministry of Education, Department of Nutrition and Food Hygiene, School of Public Health, Southeast University, Nanjing 210009, China; (H.X.); (Y.W.); (X.S.); (W.L.); (S.W.); (J.S.)
| | - Shaokang Wang
- Key Laboratory of Environmental Medicine and Engineering of Ministry of Education, Department of Nutrition and Food Hygiene, School of Public Health, Southeast University, Nanjing 210009, China; (H.X.); (Y.W.); (X.S.); (W.L.); (S.W.); (J.S.)
| | - Jing Sui
- Key Laboratory of Environmental Medicine and Engineering of Ministry of Education, Department of Nutrition and Food Hygiene, School of Public Health, Southeast University, Nanjing 210009, China; (H.X.); (Y.W.); (X.S.); (W.L.); (S.W.); (J.S.)
- Research Institute for Environment and Health, Nanjing University of Information Science and Technology, Nanjing 211544, China
| | - Guiju Sun
- Key Laboratory of Environmental Medicine and Engineering of Ministry of Education, Department of Nutrition and Food Hygiene, School of Public Health, Southeast University, Nanjing 210009, China; (H.X.); (Y.W.); (X.S.); (W.L.); (S.W.); (J.S.)
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Mueed A, Shibli S, Korma SA, Madjirebaye P, Esatbeyoglu T, Deng Z. Flaxseed Bioactive Compounds: Chemical Composition, Functional Properties, Food Applications and Health Benefits-Related Gut Microbes. Foods 2022; 11:3307. [PMCID: PMC9602266 DOI: 10.3390/foods11203307] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022] Open
Abstract
Flaxseed (Linum usitatissimum L.) has gained worldwide recognition as a health food because of its abundance in diverse nutrients and bioactive compounds such as oil, fatty acids, proteins, peptides, fiber, lignans, carbohydrates, mucilage, and micronutrients. These constituents attribute a multitude of beneficial properties to flaxseed that makes its use possible in various applications, such as nutraceuticals, food products, cosmetics, and biomaterials. The importance of these flaxseed components has also increased in modern times because of the newer trend among consumers of greater reliance on a plant-based diet for fulfilling their nutritional requirements, which is perceived to be hypoallergenic, more environmentally friendly, sustainable, and humane. The role of flaxseed substances in the maintenance of a healthy composition of the gut microbiome, prevention, and management of multiple diseases has recently been elucidated in various studies, which have highlighted its importance further as a powerful nutritional remedy. Many articles previously reported the nutritive and health benefits of flaxseed, but no review paper has been published reporting the use of individual flaxseed components in a manner to improve the techno-functional properties of foods. This review summarizes almost all possible applications of flaxseed ingredients in food products from an extensive online literature survey; moreover, it also outlines the way forward to make this utilization even better.
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Affiliation(s)
- Abdul Mueed
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Sahar Shibli
- National Agriculture Research Center, Food Science Research Institute, Islamabad 44000, Pakistan
| | - Sameh A. Korma
- Department of Food Science, Faculty of Agriculture, Zagazig University, Zagazig 44519, Egypt
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China
| | - Philippe Madjirebaye
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Tuba Esatbeyoglu
- Department of Food Development and Food Quality, Institute of Food Science and Human Nutrition, Gottfried Wilhelm Leibniz University Hannover, Am Kleinen Felde 30, 30167 Hannover, Germany
- Correspondence: (T.E.); (Z.D.); Tel.: +49-5117625589 (T.E.); +86-791-88304402 (Z.D.)
| | - Zeyuan Deng
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
- Correspondence: (T.E.); (Z.D.); Tel.: +49-5117625589 (T.E.); +86-791-88304402 (Z.D.)
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Kleigrewe K, Haack M, Baudin M, Ménabréaz T, Crovadore J, Masri M, Beyrer M, Andlauer W, Lefort F, Dawid C, Brück TB, Brück WM. Dietary Modulation of the Human Gut Microbiota and Metabolome with Flaxseed Preparations. Int J Mol Sci 2022; 23:ijms231810473. [PMID: 36142393 PMCID: PMC9499670 DOI: 10.3390/ijms231810473] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2022] [Revised: 09/05/2022] [Accepted: 09/06/2022] [Indexed: 11/16/2022] Open
Abstract
Flaxseeds are typically consumed either as whole flaxseed, ground flaxseed, flaxseed oil, partially defatted flaxseed meal, or as a milk alternative. They are considered a rich source of vitamins, minerals, proteins and peptides, lipids, carbohydrates, lignans, and dietary fiber, which have shown hypolipidemic, antiatherogenic, anticholesterolemic, and anti-inflammatory property activity. Here, an in vitro batch culture model was used to investigate the influence of whole milled flaxseed and partially defatted milled flaxseed press cake on the gut microbiota and the liberation of flaxseed bioactives. Microbial communities were profiled using 16S rRNA gene-based high-throughput sequencing with targeted mass spectrometry measuring lignan, cyclolinopeptide, and bile acid content and HPLC for short-chain fatty acid profiles. Flaxseed supplementation decreased gut microbiota richness with Firmicutes, Proteobacteria, and Bacteroidetes becoming the predominant phyla. Secoisolariciresinol, enterodiol, and enterolactone were rapidly produced with acetic acid, butyric acid, and propionic acid being the predominant acids after 24 h of fermentation. The flaxseed press cake and whole flaxseed were equivalent in microbiota changes and functionality. However, press cake may be superior as a functional additive in a variety of foods in terms of consumer acceptance as it would be more resistant to oxidative changes.
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Affiliation(s)
- Karin Kleigrewe
- Bavarian Center for Biomolecular Mass Spectrometry, School of Life Sciences, Technical University of Munich, 85354 Freising, Germany
| | - Martina Haack
- Werner Siemens-Chair of Synthetic Biotechnology, Department of Chemistry, Technical University of Munich, Garching b., 85748 München, Germany
| | - Martine Baudin
- Institute of Life Technologies, School of Engineering, HES-SO University of Applied Sciences and Arts Western Switzerland Valais-Wallis, 1950 Sion, Switzerland
| | - Thomas Ménabréaz
- Institute of Life Technologies, School of Engineering, HES-SO University of Applied Sciences and Arts Western Switzerland Valais-Wallis, 1950 Sion, Switzerland
| | - Julien Crovadore
- Plants and Pathogens Group, Research Institute Land Nature and Environment, Geneva School of Engineering, Architecture and Landscape (HEPIA), HES-SO University of Applied Sciences and Arts Western Switzerland, 1254 Jussy, Switzerland
| | - Mahmoud Masri
- Werner Siemens-Chair of Synthetic Biotechnology, Department of Chemistry, Technical University of Munich, Garching b., 85748 München, Germany
| | - Michael Beyrer
- Institute of Life Technologies, School of Engineering, HES-SO University of Applied Sciences and Arts Western Switzerland Valais-Wallis, 1950 Sion, Switzerland
| | - Wilfried Andlauer
- Institute of Life Technologies, School of Engineering, HES-SO University of Applied Sciences and Arts Western Switzerland Valais-Wallis, 1950 Sion, Switzerland
| | - François Lefort
- Plants and Pathogens Group, Research Institute Land Nature and Environment, Geneva School of Engineering, Architecture and Landscape (HEPIA), HES-SO University of Applied Sciences and Arts Western Switzerland, 1254 Jussy, Switzerland
| | - Corinna Dawid
- Bavarian Center for Biomolecular Mass Spectrometry, School of Life Sciences, Technical University of Munich, 85354 Freising, Germany
- Chair of Food Chemistry and Molecular Sensory Science, School of Life Sciences, Technical University of Munich, 85354 Freising, Germany
| | - Thomas B. Brück
- Werner Siemens-Chair of Synthetic Biotechnology, Department of Chemistry, Technical University of Munich, Garching b., 85748 München, Germany
| | - Wolfram M. Brück
- Institute of Life Technologies, School of Engineering, HES-SO University of Applied Sciences and Arts Western Switzerland Valais-Wallis, 1950 Sion, Switzerland
- Correspondence: ; Tel.: +41-58-606-86-64
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Gao Y, Liu T, Su C, Li Q, Yu X. Fortification of Chinese steamed bread with flaxseed flour and evaluation of its physicochemical and sensory properties. Food Chem X 2022; 13:100267. [PMID: 35498965 PMCID: PMC9040035 DOI: 10.1016/j.fochx.2022.100267] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/02/2022] [Revised: 02/20/2022] [Accepted: 02/21/2022] [Indexed: 11/19/2022] Open
Abstract
The amino acids, minerals, TPC and TFC of flaxseed flour were evaluated. The optimal addition of flaxseed flour to Chinese steamed bread (CSB) was 10%. Flaxseed flour increased the content of resistant starch in CSB from 34.89 to 54.64%. Flaxseed flour modified the texture, aroma, and antioxidation ability of CSB. This study provides a systematic investigation method for novel functional CSBs.
Flaxseed is a popular functional food ingredient that is widely used in various snack foods. In this study, we developed a Chinese steamed bread (CSB) enriched with flaxseed flour. We evaluated the relative nutritional quality of flours made from distinct parts of flaxseeds, and we investigated the effects of adding various amounts of flaxseed flour on the edible acceptance and nutritional quality of CSB. The results showed that with increased flaxseed flour, the crust and core of CSB became darker, hardness and chewiness increased, cohesiveness and springiness changed slightly, the essential amino acid and resistant starch (RS) content increased significantly. Chemical analysis indicated that the major volatile compounds of CSB were alcohols and nitrogen-containing compounds. The RS ranged from 34.89 ± 0.80 to 54.64 ± 0.23%. The antioxidant capacity increased nearly three-fold. In summary, our study showed that the addition of 10% flaxseed flour yielded CSB with increased nutritional value and popular edible acceptance.
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Affiliation(s)
- Yuan Gao
- College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road Yangling, 712100 Shaanxi, PR China
- Engineering Research Center of Grain and Oil Functionalized Processing, Universities of Shaanxi Province, 22 Xinong Road Yangling, 712100 Shaanxi, PR China
| | - Tingting Liu
- College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road Yangling, 712100 Shaanxi, PR China
| | - Caihong Su
- College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road Yangling, 712100 Shaanxi, PR China
- Engineering Research Center of Grain and Oil Functionalized Processing, Universities of Shaanxi Province, 22 Xinong Road Yangling, 712100 Shaanxi, PR China
| | - Qi Li
- College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road Yangling, 712100 Shaanxi, PR China
- Engineering Research Center of Grain and Oil Functionalized Processing, Universities of Shaanxi Province, 22 Xinong Road Yangling, 712100 Shaanxi, PR China
| | - Xiuzhu Yu
- College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road Yangling, 712100 Shaanxi, PR China
- Engineering Research Center of Grain and Oil Functionalized Processing, Universities of Shaanxi Province, 22 Xinong Road Yangling, 712100 Shaanxi, PR China
- Corresponding author at: College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road Yangling, 712100 Shaanxi, PR China.
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