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Zhang S, Liu Y, Sun T, Liu H, Wang D. The Effects of Tremella fuciformis Polysaccharide on the Physicochemical, Multiscale Structure and Digestive Properties of Cyperus esculentus Starch. Foods 2024; 13:1425. [PMID: 38731796 PMCID: PMC11083195 DOI: 10.3390/foods13091425] [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: 03/12/2024] [Revised: 04/18/2024] [Accepted: 04/23/2024] [Indexed: 05/13/2024] Open
Abstract
In this study, we have investigated the effects of Tremella fuciformis polysaccharide (TP) on the pasting, rheological, structural and in vitro digestive properties of Cyperus esculentus starch (CS). The results showed that the addition of TP significantly changed the pasting characteristics of CS, increased the pasting temperature and pasting viscosity, inhibited pasting, reduced the exudation of straight-chain starch and was positively correlated with the amount of TP added. The addition of the appropriate amount of TP could increase its apparent viscosity and enhance its viscoelasticity. The composite system of CS/TP exhibited higher short-range ordered structure and solid dense structure, which protected the crystal structure of CS, but was related to the amount of TP added. In addition, the introduction of TP not only decreased the in vitro digestion rate of CS and increased the content of slow-digestible starch (SDS) and resistant starch (RS), but also reduced the degree of digestion. Correlation studies established that TP could improve the viscoelasticity, relative crystallinity and short-range order of the CS/TP composite gel, maintain the integrity of the starch granule and crystalline structure, reduce the degree of starch pasting and strengthen the gel network structure of CS, which could help to lower the digestibility of CS.
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Affiliation(s)
- Shanshan Zhang
- School of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; (S.Z.); (Y.L.); (T.S.); (H.L.)
- Engineering Research Center of Grain Deep-Processing and High-Effeciency Utilization of Jilin Province, Changchun 130118, China
| | - Yingxu Liu
- School of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; (S.Z.); (Y.L.); (T.S.); (H.L.)
- Scientific Research Base of Edible Mushroom Processing Technology Integration of Ministry of Agriculture and Rural Affairs, Changchun 130118, China
| | - Tong Sun
- School of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; (S.Z.); (Y.L.); (T.S.); (H.L.)
- Scientific Research Base of Edible Mushroom Processing Technology Integration of Ministry of Agriculture and Rural Affairs, Changchun 130118, China
- Key Laboratory of Technological Innovations for Grain Deep-Processing and High-Effeciency Utilization of By-Products of Jilin Province, Changchun 130118, China
| | - Hongcheng Liu
- School of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; (S.Z.); (Y.L.); (T.S.); (H.L.)
- Engineering Research Center of Grain Deep-Processing and High-Effeciency Utilization of Jilin Province, Changchun 130118, China
| | - Dawei Wang
- School of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; (S.Z.); (Y.L.); (T.S.); (H.L.)
- Engineering Research Center of Grain Deep-Processing and High-Effeciency Utilization of Jilin Province, Changchun 130118, China
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Huang P, Zhao W, Cai L, Liu Y, Wu J, Cui C. Enhancement of functional properties, digestive properties, and in vitro digestion product physiological activity of extruded corn gluten meal by enzymatic modification. J Sci Food Agric 2024; 104:3477-3486. [PMID: 38133859 DOI: 10.1002/jsfa.13233] [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] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/09/2022] [Revised: 12/19/2023] [Accepted: 12/20/2023] [Indexed: 12/23/2023]
Abstract
BACKGROUND Enzymatic modification is an effective means of improving the functional properties, digestive properties, and in vitro digestion product physiological activity of proteins, thus significantly expanding protein uses in various food applications. RESULTS In this study, the addition of chymotrypsin (CT) at pH 9.0 and 11.0 was found to significantly improve the functional properties (solubility, foaming properties, water holding capacity, oil holding capacity, etc.) and digestive properties of extruded corn gluten meal (ECGM). Similar changes were observed when treating ECGM with glutaminase, protein glutaminase, and papain. These changes were likely due to the increase in number of carboxyl groups and the multiple effects of change in protein net charge and conformation caused by enzymatic deamidation. Of note, ECGM deamidated by CT showed the highest degree of deamidation, solubility, and gastrointestinal digestibility at pH 11.0, up to 44.92%, 43.75%, and 82.22%, respectively. In addition, CT-ECGM digestion product exhibited strong antioxidant activity and potential to promote alcohol metabolism in both a static digestion model and dynamic digestion model, even comparable to commercial corn peptides (CCP), while being inexpensive and of low bitterness compared to CCP. Meanwhile, the physiological activity enhanced as the molecular weight of digestion product decreased with the digested component having strongest activity. CONCLUSION This study may promote the application of ECGM as a food component in the food industry or even as a substitute for CCP. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Pimiao Huang
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
| | - Wenke Zhao
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
| | - Lei Cai
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
| | - Ying Liu
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
| | - Jing Wu
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
| | - Chun Cui
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
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Yin J, Cheng L, Hong Y, Li Z, Li C, Ban X, Zhu L, Gu Z. A Comprehensive Review of the Effects of Glycemic Carbohydrates on the Neurocognitive Functions Based on Gut Microenvironment Regulation and Glycemic Fluctuation Control. Nutrients 2023; 15:5080. [PMID: 38140339 PMCID: PMC10745758 DOI: 10.3390/nu15245080] [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] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2023] [Revised: 12/05/2023] [Accepted: 12/08/2023] [Indexed: 12/24/2023] Open
Abstract
Improper glycemic carbohydrates (GCs) consumption can be a potential risk factor for metabolic diseases such as obesity and diabetes, which may lead to cognitive impairment. Although several potential mechanisms have been studied, the biological relationship between carbohydrate consumption and neurocognitive impairment is still uncertain. In this review, the main effects and mechanisms of GCs' digestive characteristics on cognitive functions are comprehensively elucidated. Additionally, healthier carbohydrate selection, a reliable research model, and future directions are discussed. Individuals in their early and late lives and patients with metabolic diseases are highly susceptible to dietary-induced cognitive impairment. It is well known that gut function is closely related to dietary patterns. Unhealthy carbohydrate diet-induced gut microenvironment disorders negatively impact cognitive functions through the gut-brain axis. Moreover, severe glycemic fluctuations, due to rapidly digestible carbohydrate consumption or metabolic diseases, can impair neurocognitive functions by disrupting glucose metabolism, dysregulating calcium homeostasis, oxidative stress, inflammatory responses, and accumulating advanced glycation end products. Unstable glycemic status can lead to more severe neurological impairment than persistent hyperglycemia. Slow-digested or resistant carbohydrates might contribute to better neurocognitive functions due to stable glycemic response and healthier gut functions than fully gelatinized starch and nutritive sugars.
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Affiliation(s)
- Jian Yin
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (J.Y.); (Y.H.); (Z.L.); (C.L.); (X.B.); (L.Z.)
| | - Li Cheng
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (J.Y.); (Y.H.); (Z.L.); (C.L.); (X.B.); (L.Z.)
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China
- National Engineering Research Center for Functional Food, Jiangnan University, Wuxi 214122, China
| | - Yan Hong
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (J.Y.); (Y.H.); (Z.L.); (C.L.); (X.B.); (L.Z.)
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China
- National Engineering Research Center for Functional Food, Jiangnan University, Wuxi 214122, China
| | - Zhaofeng Li
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (J.Y.); (Y.H.); (Z.L.); (C.L.); (X.B.); (L.Z.)
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China
- National Engineering Research Center for Functional Food, Jiangnan University, Wuxi 214122, China
| | - Caiming Li
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (J.Y.); (Y.H.); (Z.L.); (C.L.); (X.B.); (L.Z.)
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China
- National Engineering Research Center for Functional Food, Jiangnan University, Wuxi 214122, China
| | - Xiaofeng Ban
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (J.Y.); (Y.H.); (Z.L.); (C.L.); (X.B.); (L.Z.)
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China
- National Engineering Research Center for Functional Food, Jiangnan University, Wuxi 214122, China
| | - Ling Zhu
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (J.Y.); (Y.H.); (Z.L.); (C.L.); (X.B.); (L.Z.)
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China
- National Engineering Research Center for Functional Food, Jiangnan University, Wuxi 214122, China
| | - Zhengbiao Gu
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (J.Y.); (Y.H.); (Z.L.); (C.L.); (X.B.); (L.Z.)
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China
- National Engineering Research Center for Functional Food, Jiangnan University, Wuxi 214122, China
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Zhang S, Zhao K, Xu F, Chen X, Zhu K, Zhang Y, Xia G. Study of unripe and inferior banana flours pre-gelatinized by four different physical methods. Front Nutr 2023; 10:1201106. [PMID: 37404857 PMCID: PMC10315463 DOI: 10.3389/fnut.2023.1201106] [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] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2023] [Accepted: 06/01/2023] [Indexed: 07/06/2023] Open
Abstract
This study aimed to prepare the pre-gelatinized banana flours and compare the effects of four physical treatment methods (autoclaving, microwave, ultrasound, and heat-moisture) on the digestive and structural characteristics of unripe and inferior banana flours. After the four physical treatments, the resistant starch (RS) content values of unripe and inferior banana flours were decreased from 96.85% (RS2) to 28.99-48.37% (RS2 + RS3), while C∞ and k values were increased from 5.90% and 0.039 min-1 to 56.22-74.58% and 0.040-0.059 min-1, respectively. The gelatinization enthalpy (ΔHg) and I1047/1022 ratio (short-range ordered crystalline structures) were decreased from 15.19 J/g and 1.0139 to 12.01-13.72 J/g, 0.9275-0.9811, respectively. The relative crystallinity decreased from 36.25% to 21.69-26.30%, and the XRD patterns of ultrasound (UT) and heat-moisture (HMT) treatment flours maintained the C-type, but those samples pre-gelatinized by autoclave (AT) and microwave (MT) treatment were changed to C + V-type, and heat-moisture (HMT) treatment was changed to A-type. The surface of pre-gelatinized samples was rough, and MT and HMT showed large amorphous holes. The above changes in structure further confirmed the results of digestibility. According to the experimental results, UT was more suitable for processing unripe and inferior banana flours as UT had a higher RS content and thermal gelatinization temperatures, a lower degree and rate of hydrolysis, and a more crystalline structure. The study can provide a theoretical basis for developing and utilizing unripe and inferior banana flours.
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Affiliation(s)
- Siwei Zhang
- College of Food Science and Engineering, Hainan University, Haikou, Hainan, China
- Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning, Hainan, China
| | - Kangyun Zhao
- Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning, Hainan, China
| | - Fei Xu
- Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning, Hainan, China
- Key Laboratory of Processing Suitability and Quality Control of the Special Tropical Crops of Hainan Province, Wanning, Hainan, China
| | - Xiaoai Chen
- Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning, Hainan, China
- Key Laboratory of Processing Suitability and Quality Control of the Special Tropical Crops of Hainan Province, Wanning, Hainan, China
| | - Kexue Zhu
- Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning, Hainan, China
- Key Laboratory of Processing Suitability and Quality Control of the Special Tropical Crops of Hainan Province, Wanning, Hainan, China
| | - Yanjun Zhang
- Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning, Hainan, China
- Key Laboratory of Processing Suitability and Quality Control of the Special Tropical Crops of Hainan Province, Wanning, Hainan, China
| | - Guanghua Xia
- College of Food Science and Engineering, Hainan University, Haikou, Hainan, China
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Gao TT, Liu JX, Gao X, Zhang GQ, Tang XZ. Stability and Digestive Properties of a Dual-Protein Emulsion System Based on Soy Protein Isolate and Whey Protein Isolate. Foods 2023; 12:foods12112247. [PMID: 37297491 DOI: 10.3390/foods12112247] [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: 04/27/2023] [Revised: 05/21/2023] [Accepted: 05/26/2023] [Indexed: 06/12/2023] Open
Abstract
The stability and digestive properties of a dual-protein emulsion consisting of soy protein isolate (SPI) and whey protein isolate (WPI) have been systematically studied. The results showed that the particle size and viscosity of the dual-protein emulsion system decreased continuously with the increase in WPI, and this might be related to the large amount of electric charge on the surface of the emulsion droplets. Dual-protein emulsions with ratios of 3:7 and 5:5 showed the highest emulsion activity, while emulsion stability increased with the increase in WPI. The thicker adsorption layer formed at the interface might have contributed to this phenomenon. After in-vitro-simulated digestion, the emulsion droplet particle size increased substantially due to the weakened electrostatic repulsion on the droplet surface, especially for the intestinal digestion phase. Meanwhile, WPI accelerated the release of free fatty acids in the digestion process, which played a positive role in the nutritional value of the dual-protein emulsion. In accelerated oxidation experiments, WPI also improved the antioxidant properties of the dual-protein emulsion system. This study will provide a new insight and necessary theoretical basis for the preparation of dual-protein emulsions.
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Affiliation(s)
- Ting-Ting Gao
- College of Food Engineering, Harbin University of Commerce, Harbin 150028, China
- College of Food Engineering, Jilin Agricultural Science and Technology University, Jilin 132101, China
| | - Jing-Xue Liu
- College of Food Engineering, Harbin University of Commerce, Harbin 150028, China
- College of Food Engineering, Jilin Agricultural Science and Technology University, Jilin 132101, China
| | - Xin Gao
- College of Food Engineering, Jilin Agricultural Science and Technology University, Jilin 132101, China
| | - Guo-Qi Zhang
- College of Food Engineering, Jilin Agricultural Science and Technology University, Jilin 132101, China
| | - Xiao-Zhi Tang
- College of Food Engineering, Harbin University of Commerce, Harbin 150028, China
- Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and Processing, College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing 210023, China
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6
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Shao Y, Jiao R, Wu Y, Xu F, Li Y, Jiang Q, Zhang L, Mao L. Physicochemical and functional properties of the protein-starch interaction in Chinese yam. Food Sci Nutr 2023; 11:1499-1506. [PMID: 36911839 PMCID: PMC10003003 DOI: 10.1002/fsn3.3189] [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] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/10/2022] [Revised: 11/07/2022] [Accepted: 12/05/2022] [Indexed: 01/09/2023] Open
Abstract
Protein-starch interaction has an important impact on the properties of starchy foods rich in protein, but the contribution of the interaction to Chinese yam still remains unclear. This study aimed to characterize the physicochemical and functional properties related to the possible interaction between starch and protein in Chinese yam. Differential scanning calorimetry and rapid viscosity analyzer results revealed that the gelatinization temperature increased in protein and starch cross-linked powder, while the peak viscosity and the setback viscosity decreased. The swelling power and solubility at 80°C and 95°C decreased with increasing protein ratio in the powder. In vitro starch digestibility test indicated that a high protein ratio could rapidly reduce digestible starch, but increase both slowly digestible starch and resistant starch. Protein could act as the physical barrier toward starch against heating and digestion to exert the influence on starch properties. Fourier transform infrared spectroscopy test revealed the interaction between protein and starch. These results revealed the role of protein-starch interaction and provided beneficial information for the utilization of Chinese yam.
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Affiliation(s)
- Yelin Shao
- College of Biosystems Engineering and Food Science, Zhejiang Key Laboratory of Agro-Food Processing, Key Laboratory of Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs Zhejiang University Hangzhou China
| | - Ruize Jiao
- College of Biosystems Engineering and Food Science, Zhejiang Key Laboratory of Agro-Food Processing, Key Laboratory of Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs Zhejiang University Hangzhou China
| | - Yingyin Wu
- College of Biosystems Engineering and Food Science, Zhejiang Key Laboratory of Agro-Food Processing, Key Laboratory of Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs Zhejiang University Hangzhou China
| | - Fangcheng Xu
- Department of Agriculture and Biotechnology Wenzhou Vocational College of Science and Technology Wenzhou China
| | - Yan Li
- Department of Agriculture and Biotechnology Wenzhou Vocational College of Science and Technology Wenzhou China
| | - Qiaojun Jiang
- Department of Agriculture and Biotechnology Wenzhou Vocational College of Science and Technology Wenzhou China
| | - Liang Zhang
- Wencheng Institution of Modern Agriculture and Healthcare Industry Wenzhou China
| | - Linchun Mao
- College of Biosystems Engineering and Food Science, Zhejiang Key Laboratory of Agro-Food Processing, Key Laboratory of Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs Zhejiang University Hangzhou China.,Ningbo Research Institute Zhejiang University Ningbo China
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7
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Han M, Zhao J, Wu Q, Mao X, Zhang J. Effects of Packaging Materials on Structural and Simulated Digestive Characteristics of Walnut Protein during Accelerated Storage. Foods 2023; 12:foods12030620. [PMID: 36766154 PMCID: PMC9913943 DOI: 10.3390/foods12030620] [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] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2022] [Revised: 01/24/2023] [Accepted: 01/26/2023] [Indexed: 02/04/2023] Open
Abstract
Walnuts are rich in fat and proteins that become oxidized during the processing and storage conditions of their kernels. In this study, the effect of three packaging materials (e.g., polyethylene sealed packaging, polyamide/polyethylene vacuum packaging, and polyethylene terephthalate/aluminum foil/polyethylene vacuum packaging) were investigated on the oxidation, structural and digestive properties of walnut kernel proteins. Results showed that the amino acid content gradually decreased and carbonyl derivatives and dityrosine were formed during storage. The protein molecule structure became disordered as the α-helix decreased and the random coil increased. The endogenous fluorescence intensity decreased and the maximum fluorescence value was blue-shifted. After 15 days of storage, surface hydrophobicity decreased, while SDS-PAGE and HPLC indicated the formation of large protein aggregates, leading to a reduction in solubility. By simulating gastrointestinal digestion, we found that oxidation adversely affected the digestive properties of walnut protein isolate and protein digestibility was best for polyethylene terephthalate/aluminum foil/polyethylene vacuum packaging. The degree of protein oxidation in walnuts increased during storage, which showed that except for fat oxidation, the effect of protein oxidation on quality should be considered. The results of the study provided new ideas and methods for walnut quality control.
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Zhao R, Qiu Z, Bai X, Xiang L, Qiao Y, Lu X. Digestive properties and prebiotic activity of garlic saccharides with different-molecular-weight obtained by acidolysis. Curr Res Food Sci 2022; 5:2033-2044. [PMID: 36337912 PMCID: PMC9634153 DOI: 10.1016/j.crfs.2022.10.022] [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] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2022] [Revised: 10/10/2022] [Accepted: 10/19/2022] [Indexed: 11/05/2022] Open
Abstract
Garlic saccharides have prebiotic activity, but the association between their function and structure is still poorly known. In present study, four different garlic saccharides were obtained from garlic polysaccharides (GPs) after acidolysis by ultrafiltration. Obtained GPs were constituted by different monosaccharides, among which fructose and glucose were the main components, while galactose was a major component of GPs-U6. All four saccharides were partly degraded by the simulated digestive system, and most could reach the large intestine to be utilized by the gut microbiota. Except for GPs-U6, the other three garlic saccharide fractions had good prebiotic activity in vitro and in vivo. Furthermore, GPs-U0.3 with lower molecular weight (Mw) showed better prebiotic activity, including promoting the production of short-chain fatty acids (SCFAs), increasing the abundance of beneficial bacteria such as Bifidobacterium, Lachnospiraceae NK4A136 group and Phoscolarctobacterium, and inhibiting the growth of potentially harmful bacteria. In addition, Kyoto Encyclopedia of Genes and Genomes (KEGG) Pathway enrichment analysis showed that GPs-U0.3 could reduce the risk of cancer and cardiovascular diseases. Overall, this findings of the present study revealed the digestive properties of GPs, as well as the potential association between their chemical structures and fermentation characteristics by gut microbiota. Thus, it can be stated that GPs-U0.3 can be used as potential prebiotics in functional foods, which provides a theoretical basis for the targeted preparation of functionalized garlic saccharides. Four garlic saccharides of different Mw could pass through the digestive system and reach the large intestine safely. GPs-U2, GPs-U1 and GPs-U0.3 significantly modulate the composition and abundance of gut microbiota. GPs-U2, GPs-U1 and GPs-U0.3 significantly enhance the production of SCFAs. GPs-U0.3 exhibit better probiotic activity in vitro and in vivo.
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Guan Y, Wang M, Song X, Ye S, Jiang C, Dong H, Zhu W. Study on structural characteristics, physicochemical properties, and in vitro digestibility of Kudzu-resistant starch prepared by different methods. Food Sci Nutr 2022; 11:481-492. [PMID: 36655107 PMCID: PMC9834852 DOI: 10.1002/fsn3.3079] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/19/2022] [Revised: 08/25/2022] [Accepted: 09/13/2022] [Indexed: 01/21/2023] Open
Abstract
Three different methods, including autoclaving, autoclaving-debranching, and purification, were used to prepare Kudzu-resistant starch (KRS) from Kudzu starch (KS). The physicochemical properties, such as thermodynamic properties, pasting properties, solubility, swelling, and coagulability, as well as the in vitro digestive characteristics of the three kinds of KRS were studied. The results showed that the morphology of starch granules of KRS prepared by autoclave, autoclave enzymatic hydrolysis, and purification methods was changed and the relative crystallinity was significantly decreased compared with the original starch. X-ray diffraction (XRD) showed that KRS exists in the form of C and C+V crystalline form. There was a significant increase in the pasting temperature and a remarkable decrease in the peak viscosity and the expansion degree of the KRS prepared by all three methods. The solubility of the resistant starch (RS) obtained by autoclaving-debranching and that by purification were both increased compared to that of native KS, while the solubility of the RS obtained by autoclaving was decreased. Meanwhile, the retrogradation of the three RS was also improved to varying degrees. The contents of RS in the samples were: P-KRS (71%) > DA-KRS (43%) > A-KRS (42%) > KS (9%). Simulated human in vitro digestion experiments showed that RS has stronger antidigestibility properties than native starch. Among them, the RS prepared by the purification method has stronger antidigestive properties, and it is predicted that it may have a better potential value in regulating blood glucose. These results indicated that the processing properties of KRS, especially the digestibility, are significantly improved and can be used as a new functional food ingredient, which deserves thorough study.
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Affiliation(s)
- Yongmei Guan
- Key Laboratory of Modern Preparation of Traditional Chinese Medicines, Ministry of EducationJiangxi University of Chinese MedicineNanchangChina
| | - Meichen Wang
- Key Laboratory of Modern Preparation of Traditional Chinese Medicines, Ministry of EducationJiangxi University of Chinese MedicineNanchangChina
| | - Xinqi Song
- Key Laboratory of Modern Preparation of Traditional Chinese Medicines, Ministry of EducationJiangxi University of Chinese MedicineNanchangChina
| | - Shenghang Ye
- Key Laboratory of Modern Preparation of Traditional Chinese Medicines, Ministry of EducationJiangxi University of Chinese MedicineNanchangChina
| | - Cheng Jiang
- Key Laboratory of Modern Preparation of Traditional Chinese Medicines, Ministry of EducationJiangxi University of Chinese MedicineNanchangChina
| | - Huanhuan Dong
- Key Laboratory of Modern Preparation of Traditional Chinese Medicines, Ministry of EducationJiangxi University of Chinese MedicineNanchangChina
| | - Weifeng Zhu
- Key Laboratory of Modern Preparation of Traditional Chinese Medicines, Ministry of EducationJiangxi University of Chinese MedicineNanchangChina
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10
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Xiao X, Li J, Xiong H, Tui W, Zhu Y, Zhang J. Effect of Extrusion or Fermentation on Physicochemical and Digestive Properties of Barley Powder. Front Nutr 2022; 8:794355. [PMID: 35223935 PMCID: PMC8867180 DOI: 10.3389/fnut.2021.794355] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/13/2021] [Accepted: 12/29/2021] [Indexed: 11/14/2022] Open
Abstract
In this work, the effect of extrusion and fermentation on the physicochemical and digestive properties of barley powder was studied. The results showed that the contents of phenolics, β-glucan, protein, and lipid decreased after extrusion. The contents of nutrients (except lipid) increased after fermentation. Both extrusion and fermentation of barley can lead to the darkening of the color and effectively optimize the palatability by reducing the viscosity. In vitro digestion of starch showed that the content of as rapidly digestible starch increased after extrusion and fermentation. The contents of ferulic acid, 2-hydroxybenzoic acid, and caffeic acid decreased after extrusion, while the contents of chlorogenic acid, p-coumaric acid, and ferulic acid increased after fermentation. Basically, the content of all the phenolic showed an increasing trend after digestion. The antioxidant activity decreased after extrusion and increased after fermentation. Therefore, the nutritional composition and properties of barley powder were changed under the two processing methods.
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Affiliation(s)
- Xiang Xiao
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Jiaying Li
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Hao Xiong
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Wenxuan Tui
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Ying Zhu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Jiayan Zhang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
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Wang X, Chen H, Li S, Zhou J, Xu J. Physico-chemical properties, antioxidant activities and antihypertensive effects of walnut protein and its hydrolysate. J Sci Food Agric 2016; 96:2579-2587. [PMID: 26282712 DOI: 10.1002/jsfa.7379] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/19/2015] [Revised: 06/10/2015] [Accepted: 08/10/2015] [Indexed: 06/04/2023]
Abstract
BACKGROUND Some food proteins hydrolysates are found to possess multiple health effects. In this study, walnut protein (WP) was enzymatically hydrolysed by alcalase and trypsin under optimal conditions. The physico-chemical properties, antioxidant and angiotensin-converting enzyme (ACE) inhibitory activities of WP, alcalase-generated walnut protein hydrolysate (AWPH) and trypsin-generated walnut protein hydrolysate (TWPH) were comparatively studied. Stability properties of the walnut protein hydrolysate (WPH) and the antihypertensive activity in spontaneously hypertensive rats (SHRs) were also investigated. RESULTS The WPH showed higher physico-chemical properties, antioxidant activities, ACE inhibitory activity and stability against thermal treatment and gastrointestinal digestion than WP. The results of antihypertensive effects in SHRs showed that the most potent decrease of AWPH and TWPH in the systolic blood pressure occurred at 4 h (-26 mmHg) and 6 h (-30 mmHg) after administration. The study indicated that the WPH could significantly decrease the systolic blood pressure (P < 0.05). CONCLUSION The WPH exhibited high physico-chemical properties, potent inhibitory activities and high stability. TWPH was more effective than AWPH in the detected properties. The results would be helpful for the comprehensive utilisation of the walnut resources. © 2015 Society of Chemical Industry.
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Affiliation(s)
- Xiuming Wang
- Tianjin Key Laboratory for Modern Drug Delivery & High-Efficiency, School of Pharmaceutical Science and Technology, Tianjin University, Tianjin, 300072, P. R. China
| | - Haixia Chen
- Tianjin Key Laboratory for Modern Drug Delivery & High-Efficiency, School of Pharmaceutical Science and Technology, Tianjin University, Tianjin, 300072, P. R. China
| | - Shuqin Li
- Tianjin Key Laboratory for Modern Drug Delivery & High-Efficiency, School of Pharmaceutical Science and Technology, Tianjin University, Tianjin, 300072, P. R. China
| | - Jiangchao Zhou
- Tianjin Key Laboratory for Modern Drug Delivery & High-Efficiency, School of Pharmaceutical Science and Technology, Tianjin University, Tianjin, 300072, P. R. China
| | - Jiangtao Xu
- Tianjin Key Laboratory for Modern Drug Delivery & High-Efficiency, School of Pharmaceutical Science and Technology, Tianjin University, Tianjin, 300072, P. R. China
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Zeng S, Chen B, Zeng H, Guo Z, Lu X, Zhang Y, Zheng B. Effect of Microwave Irradiation on the Physicochemical and Digestive Properties of Lotus Seed Starch. J Agric Food Chem 2016; 64:2442-2449. [PMID: 26912092 DOI: 10.1021/acs.jafc.5b05809] [Citation(s) in RCA: 48] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/05/2023]
Abstract
The objective of this study is to investigate the effect of microwave irradiation on the physicochemical and digestive properties of lotus seed starch. The physicochemical properties of lotus seed starch were characterized by light microscopy, (1)H NMR, FT-IR spectroscopy, and HPSEC-MALLS-RI. The starch-water interaction and crystalline region increased due to the changed water distribution of starch granules and the increase of the double-helix structure. The swelling power, amylose leaching, molecular properties, and radius of gyration reduced with the increasing microwave power, which further affected the sensitivity of lotus seed starch to enzymatic degradation. Furthermore, the resistant starch and slowly digestible starch increased with the increasing microwave irradiation, which further resulted in their decreasing hydrolysis index and glycemic index. The digestive properties of lotus seed starch were mainly influenced by the reduced branching degree of amylopectin and the strong amylose-amylose interaction.
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Affiliation(s)
- Shaoxiao Zeng
- College of Food Science, Fujian Agriculture and Forestry University , Fuzhou 350002, Fujian, China
- Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch , Fuzhou 350002, Fujian, China
| | - Bingyan Chen
- College of Food Science, Fujian Agriculture and Forestry University , Fuzhou 350002, Fujian, China
| | - Hongliang Zeng
- College of Food Science, Fujian Agriculture and Forestry University , Fuzhou 350002, Fujian, China
| | - Zebin Guo
- College of Food Science, Fujian Agriculture and Forestry University , Fuzhou 350002, Fujian, China
| | - Xu Lu
- College of Food Science, Fujian Agriculture and Forestry University , Fuzhou 350002, Fujian, China
| | - Yi Zhang
- Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch , Fuzhou 350002, Fujian, China
| | - Baodong Zheng
- Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch , Fuzhou 350002, Fujian, China
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