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Dziwulska-Hunek A, Niemczynowicz A, Kycia RA, Matwijczuk A, Kornarzyński K, Stadnik J, Szymanek M. Stimulation of soy seeds using environmentally friendly magnetic and electric fields. Sci Rep 2023; 13:18085. [PMID: 37872189 PMCID: PMC10593769 DOI: 10.1038/s41598-023-45134-y] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/09/2023] [Accepted: 10/16/2023] [Indexed: 10/25/2023] Open
Abstract
The study analyses the impact of alternating (magnetic induction B = 30 mT for t = 60 s) and constant magnetic fields (B = 130 mT for t = 17 h) and alternating electric fields (electric current E = 5 kV/cm for t = 60 s) on various growth parameters of soy plants: the germination energy and capacity, plants emergence, the fresh mass of seedlings, protein content (Kjeldahl's method), and photosynthetic parameters (with MINI-PAM 2000 WALTZ Photosynthesis Yield Analyser and a SPAD-502 Chlorophyll Meter). Four cultivars were used: MAVKA, MERLIN, VIOLETTA, and ANUSZKA. Moreover, the advanced Machine Learning processing pipeline was proposed to distinguish the impact of physical factors on photosynthetic parameters. The use of electromagnetic fields had a positive impact on the germination rate in MERLIN seeds. The best results in terms of germination improvement were observed for alternating magnetic field stimulation in all cultivars (p > 0.05). For the VIOLETTA cultivar an increase (p > 0.05) in the emergence and overall number of plants as well as fresh mass was observed after electromagnetic field stimulation. For the MAVKA and MERLIN cultivars, the concentration of proteins in the leaves was noticeably higher in plants grown from seeds stimulated using a constant magnetic field.
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Affiliation(s)
- Agata Dziwulska-Hunek
- Department of Biophysics, University of Life Sciences in Lublin, Akademicka 13, 20-950, Lublin, Poland.
| | - Agnieszka Niemczynowicz
- Department of Analysis and Differential Equations, University of Warmia and Mazury in Olsztyn, Słoneczna 54, 10-710, Olsztyn, Poland
| | - Radosław A Kycia
- Faculty of Computer Science and Telecommunications, Cracow University of Technology, 31-155, Kraków, Poland
- Department of Mathematics and Statistics, Masaryk Univeristy, Kotlářská 267/2, 611 37, Brno, Czech Republic
| | - Arkadiusz Matwijczuk
- Department of Biophysics, University of Life Sciences in Lublin, Akademicka 13, 20-950, Lublin, Poland
| | - Krzysztof Kornarzyński
- Department of Biophysics, University of Life Sciences in Lublin, Akademicka 13, 20-950, Lublin, Poland
| | - Joanna Stadnik
- Department of Animal Material Technologies, University of Life Sciences in Lublin, Skromna 8, 20-704, Lublin, Poland
| | - Mariusz Szymanek
- Department of Agricultural, Forest and Transport Machinery, University of Life Sciences in Lublin, Głeboka 28, 20-612, Lublin, Poland
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Ennaifer M, Bouzaiene T, Chouaibi M, Hamdi M. Pelargonium graveolens Aqueous Decoction: A New Water-Soluble Polysaccharide and Antioxidant-Rich Extract. BIOMED RESEARCH INTERNATIONAL 2018; 2018:2691513. [PMID: 30539007 PMCID: PMC6260416 DOI: 10.1155/2018/2691513] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/26/2018] [Accepted: 10/29/2018] [Indexed: 11/25/2022]
Abstract
BACKGROUND The decoction of Pelargonium graveolens yields an antioxidant-rich extract and a water-soluble polysaccharide. This study aims (1) to investigate the effect of process parameters (extraction time and temperature) on the antioxidant activity of the decoction and the extraction yield of CPGP by response methodology and (2) to study the chemical properties of the optimized decoction and rheological properties of the corresponding extracted polysaccharide. RESULTS The antioxidant-rich decoction contained about 19.76 ± 0.41 mg RE/g DM of flavonoids and 5.31 ± 0.56 mg CE/gDM of condensed tannins. The crude Pelargonium graveolens polysaccharide (CPGP) contained 87.27 % of sugar. Furthermore, the CPGP solutions (0.5%, 1%, and 2%) exhibited shear-thinning or pseudoplastic flow behavior. A central composite design (CDD) was applied to assess the effects of temperature and time on the antioxidant activity of the decoction, on the one hand, and on water-soluble polysaccharide yield, on the other. The decoction optimization of Pelargonium graveolens aimed to use less energy (93°C for 11 minutes) leading to the highest values of decoction phenolic content (33.01 ±0.49 mg GAE/gDM) and DPPH scavenging activity (136.10 ± 0.62 mg TXE/gDM) and the highest values of CPGP yield (6.97%). CONCLUSION The obtained results suggest that the CPGP rheological characteristics are suitable for applications in many industries, especially food. The values of optimal conditions showed that Pelargonium graveolens decoction operation could have multiple uses, especially for consuming less energy.
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Affiliation(s)
- Malek Ennaifer
- University of Carthage, Institut National des Sciences Appliquées et de Technologie (INSAT), 1080 Tunis, Tunisia_LETMI – INSAT, Tunisia
- Higher Institute of Food Industry, Tunis (ESIAT), Tunisia
| | - Taroub Bouzaiene
- University of Carthage, Institut National des Sciences Appliquées et de Technologie (INSAT), 1080 Tunis, Tunisia_LETMI – INSAT, Tunisia
| | | | - Moktar Hamdi
- University of Carthage, Institut National des Sciences Appliquées et de Technologie (INSAT), 1080 Tunis, Tunisia_LETMI – INSAT, Tunisia
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Ganesan K, Xu B. A Critical Review on Polyphenols and Health Benefits of Black Soybeans. Nutrients 2017; 9:E455. [PMID: 28471393 PMCID: PMC5452185 DOI: 10.3390/nu9050455] [Citation(s) in RCA: 160] [Impact Index Per Article: 22.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2017] [Revised: 04/23/2017] [Accepted: 04/28/2017] [Indexed: 12/18/2022] Open
Abstract
Polyphenols are plant secondary metabolites containing antioxidant properties, which help to protect chronic diseases from free radical damage. Dietary polyphenols are the subject of enhancing scientific interest due to their possible beneficial effects on human health. In the last two decades, there has been more interest in the potential health benefits of dietary polyphenols as antioxidant. Black soybeans (Glycine max L. Merr) are merely a black variety of soybean containing a variety of phytochemicals. These phytochemicals in black soybean (BSB) are potentially effective in human health, including cancer, diabetes, cardiovascular diseases, cerebrovascular diseases, and neurodegenerative diseases. Taking into account exploratory study, the present review aims to provide up-to-date data on health benefit of BSB, which helps to explore their therapeutic values for future clinical settings. All data of in vitro and in vivo studies of BSB and its impact on human health were collected from a library database and electronic search (Science Direct, PubMed, and Google Scholar). The different pharmacological information was gathered and orchestrated in a suitable spot on the paper.
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Affiliation(s)
- Kumar Ganesan
- Food Science and Technology Program, Beijing Normal University-Hong Kong Baptist University United International College, Zhuhai 519085, China.
| | - Baojun Xu
- Food Science and Technology Program, Beijing Normal University-Hong Kong Baptist University United International College, Zhuhai 519085, China.
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Xu E, Wu Z, Pan X, Long J, Wang F, Xu X, Jin Z, Jiao A. Effect of enzymatic (thermostable α-amylase) treatment on the physicochemical and antioxidant properties of extruded rice incorporated with soybean flour. Food Chem 2016; 197:114-23. [PMID: 26616931 DOI: 10.1016/j.foodchem.2015.10.109] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2015] [Revised: 10/20/2015] [Accepted: 10/22/2015] [Indexed: 12/23/2022]
Abstract
In order to determine the effect of enzymatic extrusion on the physicochemical and antioxidant properties of rice/soybean mixture, different mass ratios (100/0, 95/5, 85/15, 70/30, 50/50 and 25/75%, w/w) were treated with thermostable α-amylase. The reduced special mechanical energy and the enhanced product temperature were closely and regularly linked with the increase of soybean content. The bulk density and water solubility index increased, and the water absorption index and viscosities decreased remarkably after enzymatic extrusion, however, the modification caused by α-amylase were dramatically eliminated with the increase of soybean content to ∼50%. Moreover, the addition of enzyme exhibited an improvement of the total phenolic/flavonoid content (TPC/TFC) and antioxidant capacities compared to traditional extrusion. The TPC/TFC retention of extrudate (ratios of 85/15 and 70/30%) attained over 90%, but dramatically decreased (72.91 and 67.81%, respectively) with soybean added to 75%, probably due to the great reduction of starch substrate for enzymatic hydrolysis.
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Affiliation(s)
- Enbo Xu
- The State Key Lab of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi 214122, China
| | - Zhengzong Wu
- The State Key Lab of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi 214122, China
| | - Xiaowei Pan
- The State Key Lab of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi 214122, China
| | - Jie Long
- The State Key Lab of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi 214122, China
| | - Fang Wang
- The State Key Lab of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi 214122, China
| | - Xueming Xu
- The State Key Lab of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi 214122, China
| | - Zhengyu Jin
- The State Key Lab of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi 214122, China.
| | - Aiquan Jiao
- The State Key Lab of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi 214122, China.
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