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Yang Q, Li M, Gu C, Lu A, Dong L, Zhang X, Hu X, Liu Y, Lu J. Effect of Fucoidan on Structure and Bioactivity of Chinese Steamed Bread. Foods 2024; 13:1057. [PMID: 38611362 PMCID: PMC11011307 DOI: 10.3390/foods13071057] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2024] [Revised: 03/23/2024] [Accepted: 03/24/2024] [Indexed: 04/14/2024] Open
Abstract
Fucoidan refers to a group of sulphated polysaccharides obtained from brown seaweed, with numerous biological activities. In this study, fucoidan was fortified into Chinese steamed bread (CSB) at different concentrations (0, 1%, 3% and 5%) and the effect of fucoidan on the dough properties, structure properties and bioactivity were investigated. The results showed that fucoidan could change the viscosity of unfermented dough, and a high concentration of fucoidan could remove the free radicals produced by the SH-SS exchange reaction (GS-) in the dough, which significantly reduced the content of disulfide bond and reduced the expanded volume of fermented dough (p < 0.05). In addition, fucoidan forms a physical barrier on the surface of starch particles and hinders the reaction between protein-to-protein; therefore, fucoidan increased the hardness, gumminess and chewiness in CSB, and reduced the specific volume in CSB. Furthermore, the fucoidan-fortified CSB samples were found to have both the ability to significantly reduce the predicted glycemic index (pGI) (p < 0.05) and improve antioxidant activity (p < 0.05). Collectively, these findings could provide a theoretical basis for the applications of fucoidan as a functional component in fermented foods.
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Affiliation(s)
- Qingyu Yang
- College of Grain Science and Technology, Shenyang Normal University, Shenyang 110034, China; (Q.Y.)
- State Key Laboratory of Food Nutrition and Safety, Shenyang Normal University, Shenyang 110034, China
| | - Man Li
- College of Grain Science and Technology, Shenyang Normal University, Shenyang 110034, China; (Q.Y.)
- State Key Laboratory of Food Nutrition and Safety, Shenyang Normal University, Shenyang 110034, China
| | - Chenqi Gu
- College of Grain Science and Technology, Shenyang Normal University, Shenyang 110034, China; (Q.Y.)
- State Key Laboratory of Food Nutrition and Safety, Shenyang Normal University, Shenyang 110034, China
| | - Anni Lu
- Pinehurst School, Albany, Auckland 302-308, New Zealand
| | - Lijun Dong
- Beijing Imperial Food Garden Food Co., Ltd., Beijing 101407, China
| | - Xiling Zhang
- College of Grain Science and Technology, Shenyang Normal University, Shenyang 110034, China; (Q.Y.)
- State Key Laboratory of Food Nutrition and Safety, Shenyang Normal University, Shenyang 110034, China
| | - Xiufa Hu
- College of Grain Science and Technology, Shenyang Normal University, Shenyang 110034, China; (Q.Y.)
- State Key Laboratory of Food Nutrition and Safety, Shenyang Normal University, Shenyang 110034, China
| | - Yao Liu
- College of Grain Science and Technology, Shenyang Normal University, Shenyang 110034, China; (Q.Y.)
- State Key Laboratory of Food Nutrition and Safety, Shenyang Normal University, Shenyang 110034, China
| | - Jun Lu
- Auckland Bioengineering Institute, University of Auckland, Private Bag 92019, Auckland 1142, New Zealand
- Department of Food and Agriculture Technology, Yangtze Delta Region Institute of Tsinghua University, Jiaxing 314006, China
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Rao Z, Kou F, Wang Q, Lei X, Zhao J, Ming J. Effect of superfine grinding chestnut powder on the structural and physicochemical properties of wheat dough. Int J Biol Macromol 2024; 259:129257. [PMID: 38191111 DOI: 10.1016/j.ijbiomac.2024.129257] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/22/2023] [Revised: 12/16/2023] [Accepted: 01/03/2024] [Indexed: 01/10/2024]
Abstract
This study evaluated the influence of chestnut powder, produced using ball mill superfine grinding (BMSG), jet superfine grinding (JSG), and ordinary grinding (OG), on wheat flour properties. Blending wheat flour with chestnut powder resulted in a darker flour blend (3 % decline of L*), with decreased the tap density and increased water holding capacity. Adding appropriate proportion of superfine chestnut powder can bolster the mixed flour's thermal stability (15 % BMSG/JSG) and freeze-thaw stability (10 % BMSG/JSG), while significantly enhancing the anti-aging properties of flour products. The proposition of 5 % superfine BMSG/JSG did not significantly affect the tensile resistance of the dough, and even improve the dough's tensile strength. In addition, the hardness, adhesiveness, springiness and pH of fermentation increased due to the addition of chestnut powder, as supported by the dough texture analyses and fermentation characteristics findings. However, the excessive addition of chestnut powder affected the dough network's structural integrity to some extent. Further study can focus on the influencing mechanism of chestnut powder on gluten formation and related nutritional properties. Overall, this research underscores the potential of utilizing chestnut powder to enhance the nutritional and functional qualities of wheat-based products.
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Affiliation(s)
- Zhenan Rao
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China
| | - Fubing Kou
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China
| | - Qiming Wang
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China
| | - Xiaojuan Lei
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, People's Republic of China
| | - Jichun Zhao
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, People's Republic of China
| | - Jian Ming
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China; Research Center of Food Storage & Logistics, Southwest University, Chongqing 400715, People's Republic of China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, People's Republic of China.
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Transcriptome Analysis Reveals Candidate Genes Involved in Light-Induced Primordium Differentiation in Pleurotus eryngii. Int J Mol Sci 2021; 23:ijms23010435. [PMID: 35008859 PMCID: PMC8745762 DOI: 10.3390/ijms23010435] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2021] [Revised: 12/26/2021] [Accepted: 12/28/2021] [Indexed: 12/29/2022] Open
Abstract
Pleurotus eryngii, a highly valued edible fungus, is one of the major commercially cultivated mushrooms in China. The development of P. eryngii, especially during the stage of primordium differentiation, is easily affected by light. However, the molecular mechanism underlying the response of primordium differentiation to light remains unknown. In the present study, primordium expression profiles under blue-light stimulation, red-light stimulation, and exposure to darkness were compared using high-throughput sequencing. A total of 16,321 differentially expressed genes (DEGs) were identified from three comparisons. GO enrichment analysis showed that a large number of DEGs were related to light stimulation and amino acid biosynthesis. KEGG analyses demonstrated that the MAPK signaling pathway, oxidative phosphorylation pathway, and RNA transport were most active during primordium differentiation. Furthermore, it was predicted that the blue-light photoreceptor WC-1 and Deoxyribodipyrimidine photolyase PHR play important roles in the primordium differentiation of P. eryngii. Taken together, the results of this study provide a speculative mechanism that light induces primordium differentiation and a foundation for further research on fruiting body development in P. eryngii.
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Tu J, Brennan M, Brennan C. An insight into the mechanism of interactions between mushroom polysaccharides and starch. Curr Opin Food Sci 2021. [DOI: 10.1016/j.cofs.2020.07.005] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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Estimating the risks from phthalate esters and metal(loid)s in cultivated edible fungi from Jingmen, Central China. Food Chem 2021; 348:129065. [PMID: 33493846 DOI: 10.1016/j.foodchem.2021.129065] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2020] [Revised: 12/11/2020] [Accepted: 01/06/2021] [Indexed: 11/22/2022]
Abstract
Cultivated mushrooms inevitably absorb phthalate esters (PAEs) and potentially toxic metal(loid)s from plastic grow bags and substrate. The associated harm to consumers should be further clarified. This study measured six priority PAEs and nine metal(loid)s in eight mushroom varieties from greenhouses near Jingmen, Hubei, central China. The averaged total target PAE was between 8.60 ± 1.55 and 27.20 ± 5.90 mg kg-1 dry weight. Levels of di-n-butyl phthalate in all samples and those of di-(2-ethylhexyl) phthalate in four mushroom species exceeded the maximum residual amount of China. Compared with the maximum levels of contaminants for foods in China, Cd in one and Pb in four mushroom species exceeded the limits. The estimated weekly intake of As, Cd, Cu, Hg, and Pb for different age groups was higher than the provisional tolerable weekly intake; however, there was no significant carcinogenic risks based on assessment of single or combined PAEs and metal(loid)s.
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Keerthana K, Anukiruthika T, Moses J, Anandharamakrishnan C. Development of fiber-enriched 3D printed snacks from alternative foods: A study on button mushroom. J FOOD ENG 2020. [DOI: 10.1016/j.jfoodeng.2020.110116] [Citation(s) in RCA: 58] [Impact Index Per Article: 14.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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Ma N, Du H, Ma G, Yang W, Han Y, Hu Q, Xiao H. Characterization of the Immunomodulatory Mechanism of a Pleurotus eryngii Protein by Isobaric Tags for Relative and Absolute Quantitation Proteomics. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:13189-13199. [PMID: 32227945 DOI: 10.1021/acs.jafc.0c00219] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
PEP 1b is a novel immunoregulatory protein isolated from Pleurotus eryngii, a popular edible mushroom. In this study, isobaric tags for relative and absolute quantitation (iTRAQ) approach and bioinformatics analysis were used to characterize the PEP-1b-induced proteome alterations in Raw 264.7 macrophage cells, to comprehensively excavate the molecular mechanisms involved in the immunoregulatory effects of PEP 1b. In comparison to the control group, PEP 1b treatment significantly changed the expression of 292 proteins, including 191 upregulated and 101 downregulated proteins. Bioinformatics analysis showed that PEP-1b-regulated proteins were involved in 437 biological process domains, 131 cellular component domains, and 90 molecular function domains. Moreover, PEP 1b played the role of immunomodulator by mainly modulating the Rap1 signaling pathway, Wnt signaling pathway, Ras signaling pathway, and PI3K-Akt signaling pathway. Interestingly, PEP 1b regulated the proteins involved in the immune system, signal transduction, and transport processes, which were related to the immunoregulatory effects of PEP 1b. The western blotting analysis confirmed that the immune-boosting activities of PEP 1b were associated with modulating the expression of Sqstm1, Cox2, Rap1b, and Pyk2. The current research provided a comprehensive understanding of the immunoregulatory effects and molecular mechanisms involved in the PEP 1b supplementation.
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Affiliation(s)
- Ning Ma
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing, Jiangsu 210023, People's Republic of China
| | - Hengjun Du
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing, Jiangsu 210023, People's Republic of China
- Department of Food Science, University of Massachusetts Amherst, Amherst, Massachusetts 01003, United States
| | - Gaoxing Ma
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing, Jiangsu 210023, People's Republic of China
- Department of Food Science, University of Massachusetts Amherst, Amherst, Massachusetts 01003, United States
| | - Wenjian Yang
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing, Jiangsu 210023, People's Republic of China
| | - Yanhui Han
- Department of Food Science, University of Massachusetts Amherst, Amherst, Massachusetts 01003, United States
| | - Qiuhui Hu
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing, Jiangsu 210023, People's Republic of China
| | - Hang Xiao
- Department of Food Science, University of Massachusetts Amherst, Amherst, Massachusetts 01003, United States
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Shi K, Wang P, Zhang C, Lu Z, Chen M, Lu F. Effects of anabaena lipoxygenase on whole wheat dough properties and bread quality. Food Sci Nutr 2020; 8:5434-5442. [PMID: 33133546 PMCID: PMC7590336 DOI: 10.1002/fsn3.1782] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2020] [Revised: 06/23/2020] [Accepted: 06/30/2020] [Indexed: 11/11/2022] Open
Abstract
The effects of the purified recombinant anabaena lipoxygenase (ana-rLOX) on the rheological characteristics of whole wheat dough and the quality of bread were investigated. The lightness of whole wheat dough supplemented with ana-rLOX was improved, which is superior to that of dough treated with benzoyl peroxide. The effect of ana-rLOX on the strength of dough was analyzed by farinograph, extensograph, and dynamic rheological tests. Compared with the control, the stability time of dough treated with 40 IU/g ana-rLOX increased by 35.4% and the farinograph quality number increased by 27.4%. In addition, the resistance to extension, as well as the elastic and viscous modulus, was improved by ana-rLOX in a dose-dependent manner. The height and specific volume of bread treated with ana-rLOX increased by 17.3 and 15.2%, respectively, compared with the control, and the lightless, whiteness, and other textural parameters, such as hardness, springiness, chewiness, resilience, and gumminess, were significantly improved. Overall, the results of this study suggest the promising application of ana-rLOX in enhancing quality of whole wheat flour.
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Affiliation(s)
- Kexin Shi
- College of Food Science and TechnologyNanjing Agriculture UniversityNanjingChina
| | - Pei Wang
- College of Food Science and TechnologyNanjing Agriculture UniversityNanjingChina
| | - Chong Zhang
- College of Food Science and TechnologyNanjing Agriculture UniversityNanjingChina
| | - Zhaoxin Lu
- College of Food Science and TechnologyNanjing Agriculture UniversityNanjingChina
| | - Meirong Chen
- College of Food Science and TechnologyNanjing Agriculture UniversityNanjingChina
| | - Fengxia Lu
- College of Food Science and TechnologyNanjing Agriculture UniversityNanjingChina
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