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Zhang J, Zheng M, Zhou L, Li X, Yu Y, Wang J, Sun B. Oat β-glucan alleviates muscle atrophy via promoting myotube formation and suppressing protein degradation. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:6252-6262. [PMID: 37160715 DOI: 10.1002/jsfa.12696] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/07/2023] [Revised: 05/02/2023] [Accepted: 05/05/2023] [Indexed: 05/11/2023]
Abstract
BACKGROUND The dangerous inducers of muscle atrophy are inflammatory reaction, oxidative stress, and cachexia, etc. β-Glucan, an important food derived active ingredient, has been reported to exert anti-inflammatory effects, however, its effects on regulating myoblast differentiation and protein degradation are unclear. This study is aimed to investigate the mechanism of oat β-glucan on alleviating muscle atrophy. RESULTS The results showed that oat β-glucan treatment reversed tumor necrosis factor-α (TNF-α) induced abnormal myoblast differentiation and reduced muscle atrophy related MuRF-1 and Atrogin-1 protein expression. The similar phenomenon was observed after using MCC950 (NLRP3 specific inhibitor) or AS1842856 (FoxO1 specific inhibitor) to suppress NLRP3 and FoxO1 expression, respectively. Exposure to β-glucan or AS1842856 also inhibited TNF-α induced the activation of TLR4/NF-κB pathway by inactivating FoxO1, and subsequently suppressed the expression of NLRP3. CONCLUSION Our results indicate that oat β-glucan exerts essential roles in promoting myoblast differentiation and alleviating muscle atrophy via inactivating FoxO1 and NLRP3 inflammasome signal pathway. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Jingjie Zhang
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), Key Laboratory of Special Food Supervision Technology for State Market Regulation, China Food Flavor and Nutrition Health Innovation, Beijing Technology and Business University, Beijing, China
| | - Mengjun Zheng
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), Key Laboratory of Special Food Supervision Technology for State Market Regulation, China Food Flavor and Nutrition Health Innovation, Beijing Technology and Business University, Beijing, China
| | - Linyue Zhou
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), Key Laboratory of Special Food Supervision Technology for State Market Regulation, China Food Flavor and Nutrition Health Innovation, Beijing Technology and Business University, Beijing, China
| | - Xinping Li
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), Key Laboratory of Special Food Supervision Technology for State Market Regulation, China Food Flavor and Nutrition Health Innovation, Beijing Technology and Business University, Beijing, China
| | - Yonghui Yu
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), Key Laboratory of Special Food Supervision Technology for State Market Regulation, China Food Flavor and Nutrition Health Innovation, Beijing Technology and Business University, Beijing, China
| | - Jing Wang
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), Key Laboratory of Special Food Supervision Technology for State Market Regulation, China Food Flavor and Nutrition Health Innovation, Beijing Technology and Business University, Beijing, China
| | - Baoguo Sun
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), Key Laboratory of Special Food Supervision Technology for State Market Regulation, China Food Flavor and Nutrition Health Innovation, Beijing Technology and Business University, Beijing, China
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2
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Xie H, Li D, Wang Y, Kawai Y. An early warning model of type 2 diabetes risk based on POI visit history and food access management. PLoS One 2023; 18:e0288231. [PMID: 37494340 PMCID: PMC10370762 DOI: 10.1371/journal.pone.0288231] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2023] [Accepted: 06/22/2023] [Indexed: 07/28/2023] Open
Abstract
Type 2 diabetes (T2D) is a long-term, highly prevalent disease that provides extensive data support in spatial-temporal user case data mining studies. In this paper, we present a novel T2D food access early risk warning model that aims to emphasize health management awareness among susceptible populations. This model incorporates the representation of T2D-related food categories with graph convolutional networks (GCN), enabling the diet risk visualization from the geotagged Twitter visit records on a map. A long short-term memory (LSTM) module is used to enhance the performance of the case temporal feature extraction and location approximate predictive approach. Through an analysis of the resulting data set, we highlight the food effect category has on T2D early risk visualization and user food access management on the map. Moreover, our proposed method can provide suggestions to T2D susceptible patients on diet management.
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Affiliation(s)
- Huaze Xie
- School of Computer Science and Technology, Hainan University, Haikou City, Hainan Province, China
| | - Da Li
- Faculty of Engineering, Fukuoka University, Fukuoka City, Fukuoka State, Japan
| | - Yuanyuan Wang
- Graduate School of Sciences and Technology for Innovation, Yamaguchi University, Ube City, Yamaguchi State, Japan
| | - Yukiko Kawai
- Division for Frontier Informatics, Kyoto Sangyo University, Kyoto City, Kyoto Prefecture, Japan
- Cybermedia Center, Osaka University, Ibaraki City, Osaka Prefecture, Japan
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3
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Sun W, He J, Wang H, Zhang Q, Li W, Rui X. Solid-state fermentation alters the fate of red kidney bean protein during buccal and gastrointestinal digestion: Relationship with cotyledon cell wall integrity. Food Chem 2023; 410:135370. [PMID: 36608545 DOI: 10.1016/j.foodchem.2022.135370] [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: 04/05/2022] [Revised: 12/17/2022] [Accepted: 12/29/2022] [Indexed: 12/31/2022]
Abstract
The relationship between legume cotyledon cell wall and macromolecular nutrient digestibility has attracted increased attention. In this study, the effect of solid-state fermentation by Rhizopus oligosporus RT-3 on the digestibility of red kidney bean protein and its relationship with cotyledon cell integrity were investigated. Buccal digestion and gastrointestinal digestion were performed to compare the fate of protein between unfermented (F0) and fermented samples. Results showed a remarkable disruption in cotyledon cell integrity at the late fermentation period, and it was accompanied by a possible migration/degradation of protein matrix. Buccal and gastrointestinal digestion barely affected cell wall integrity at F0 but notably disintegrated cell morphology at 29 h of fermentation (F29). As this fermentation time, gastrointestinal digestion resulted in higher contents of soluble proteins, peptides, and free amino acids by 1.4-, 1.8-, and 2.5-fold, respectively. Therefore, solid-state fermentation facilitated the structural breakdown of cotyledon cell walls, thereby further improving protein digestibility.
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Affiliation(s)
- Wenjing Sun
- College of Food Science and Technology, Nanjing Agricultural University, Jiangsu Province 210095, PR China
| | - Jie He
- Agro-products Quality Safety and Testing Technology Research Institute, Guangxi Academy of Agricultural Sciences, Guangxi Province 530007, PR China
| | - Haijun Wang
- Agro-products Quality Safety and Testing Technology Research Institute, Guangxi Academy of Agricultural Sciences, Guangxi Province 530007, PR China
| | - Qiuqin Zhang
- College of Food Science and Technology, Nanjing Agricultural University, Jiangsu Province 210095, PR China
| | - Wei Li
- College of Food Science and Technology, Nanjing Agricultural University, Jiangsu Province 210095, PR China
| | - Xin Rui
- College of Food Science and Technology, Nanjing Agricultural University, Jiangsu Province 210095, PR China; Whole Grain Food Engineering Research Center, Nanjing Agricultural University, Nanjing, Jiangsu 210095, PR China.
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4
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Sun Y, Liu M, Tao W, Ye X, Sun P. Effects of edible whole citrus fruits on endogenous antioxidant enzymes of HepG2 cells. FOOD QUALITY AND SAFETY 2022. [DOI: 10.1093/fqsafe/fyac029] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/14/2022]
Abstract
Abstract
The effects of eating fresh citrus fruits including two varieties of mandarins, one of sweet oranges, one of grapefruit, two of pomelo, and one of kumquat cultivated in China on endogenous antioxidant enzymes were investigated by in vitro digestion and HepG2 cells. The correlations between enzyme activity and cell uptake of phytochemicals, and cellular antioxidant capacities were analyzed. The results showed that most of fresh citrus fruits increased the endogenous antioxidant activity. Bairoumiyou, Hongroumiyou, Ponkan, and Jinju after digestion significantly increased the activity of catalase (CAT) (P < 0.05). Hongroumiyou, Bairoumiyou, Ponkan navel orange, and Jinju after digestion significantly increased glutathione peroxidases (GPxs) activity (P < 0.05), while Huyou and Satsuma could not increase the activity of GPxs after digestion. Thioredoxin oxidoreductase (TrxR) activity was improved significantly by most of the digested whole citrus fruits except Ponkan (P < 0.05) and the one added whole citrus fruits had higher increase than added citrus fruits extracts. The results indicated that edible whole citrus fruits had similar effects as extracts on enzymes.
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5
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Liu YH, Lu LP, Yi MH, Shen CY, Lu GQ, Jia J, Wu H. Study on the correlation between homocysteine-related dietary patterns and gestational diabetes mellitus:a reduced-rank regression analysis study. BMC Pregnancy Childbirth 2022; 22:306. [PMID: 35399065 PMCID: PMC8994885 DOI: 10.1186/s12884-022-04656-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/26/2021] [Accepted: 04/01/2022] [Indexed: 11/10/2022] Open
Abstract
Abstract
Background
This study aimed to evaluate the association between homocysteine-related dietary patterns and gestational diabetes mellitus.
Methods
A total of 488 pregnant women at 24–28 weeks of gestation between January 2019 and December 2020 were included. Demographic characteristics, dietary intake, and multivitamin supplement intake information were collected using a food frequency questionnaire (FFQ); fasting venous blood samples were collected for serum index detection. Serum homocysteine (Hcy), folic acid, and B12 were selected as response variables, and hyperhomocysteinemia (hHcy)-related dietary patterns were extracted using the reduced rank regression.. The relationship between the score of hHcy-related dietary patterns and GDM was analyzed using a multivariate logistic regression model.
Results
Three hHcy-related dietary patterns were extracted. Only mode 2 had a positive and significant relationship with the risk of developing GDM. After adjusting for confounding factors, the risk of GDM was significantly increased in the highest quartile array compared with the lowest quartile of the pattern (OR = 2.96, 95% Confidence Interval: 0.939–9.356, P = 0.004). There was no significant correlation between dietary pattern 1 and GDM risk (P > 0.05).
Conclusions
Homocysteine-related dietary patterns were positively associated with gestational diabetes mellitus. Adjusting dietary patterns may contribute to the intervention and prevention of GDM.
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6
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Das A, Panneerselvam A, Yannam SK, Baskaran V. Shelf‐life, nutritional and sensory quality of cereal and herb based low glycaemic index foods for managing diabetes. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16162] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Arpita Das
- Department of Biochemistry CSIR‐Central Food Technological Research Institute Mysore India
- Academy of Science and Innovative Research (AcSIR) Ghaziabad India
| | - Arunkumar Panneerselvam
- Academy of Science and Innovative Research (AcSIR) Ghaziabad India
- Department of Food Packaging Technology CSIR‐Central Food Technological Research Institute Mysore India
| | - Sudheer Kumar Yannam
- Academy of Science and Innovative Research (AcSIR) Ghaziabad India
- Department of Traditional Food and Sensory Science CSIR‐Central Food Technological Research Institute Mysore India
| | - Vallikannan Baskaran
- Department of Biochemistry CSIR‐Central Food Technological Research Institute Mysore India
- Academy of Science and Innovative Research (AcSIR) Ghaziabad India
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7
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Ren X, Wang L, Chen Z, Zhang M, Hou D, Xue Y, Diao X, Liu R, Shen Q. Foxtail millet supplementation improves glucose metabolism and gut microbiota in rats with high-fat diet/streptozotocin-induced diabetes. FOOD SCIENCE AND HUMAN WELLNESS 2022. [DOI: 10.1016/j.fshw.2021.07.013] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
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8
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Xu T, Huang W, Liang J, Zhong Y, Chen Q, Jie F, Lu B. Tuber flours improve intestinal health and modulate gut microbiota composition. FOOD CHEMISTRY-X 2021; 12:100145. [PMID: 34765968 PMCID: PMC8571703 DOI: 10.1016/j.fochx.2021.100145] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 05/13/2021] [Revised: 10/06/2021] [Accepted: 10/25/2021] [Indexed: 11/29/2022]
Abstract
Tuber flours decreased the body weight gain in rats compared with starches. Gut integrity and digestive/absorptive function were improved by whole flour diets. Gut microbiota in cecum and colon were reshaped by different diets. Butyric acid content in ileum, cecum and colon were increased by tuber flours.
The different health effects between starch and whole flour from tubers are rarely studied. Here, we investigated the effects of cassava flour (CF), cassava starch (CS), potato flour (PF), and potato starch (PS) on gut health and gut microbiota of normal rats. Feed analysis showed that CF and PF diet provided significantly more slowly digestible and resistant starch, less rapidly digestible starch. Compared with rats fed with PS and CS diets, rats fed with PF and CF diets gained less body weight and have tighter intestinal barrier. Butyric acid contents were increased by tuber flours. CF and PF selectively promoted the relative abundance of Akkermansia and Eubacterium ruminantium in cecal and colonic content. In conclusion, tuber flour has intestinal protection, body weight control, and gut microbiota improving ability compared with starch. The different composition of starch might be the basis for these effects.
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Affiliation(s)
- Tao Xu
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Key Laboratory for Agro-Products Nutritional Evaluation of Ministry of Agriculture and Rural Affairs, Key Laboratory of Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou 310058, China.,Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China.,Ningbo Research Institute, Zhejiang University, Ningbo 315100, China
| | - Weisu Huang
- Zhejiang Economic & Trade Polytechnic, Department of Applied Technology, Hangzhou 310018, China
| | - Jiajia Liang
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Key Laboratory for Agro-Products Nutritional Evaluation of Ministry of Agriculture and Rural Affairs, Key Laboratory of Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou 310058, China.,Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China.,Ningbo Research Institute, Zhejiang University, Ningbo 315100, China
| | - Yongheng Zhong
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Key Laboratory for Agro-Products Nutritional Evaluation of Ministry of Agriculture and Rural Affairs, Key Laboratory of Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou 310058, China.,Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China.,Ningbo Research Institute, Zhejiang University, Ningbo 315100, China
| | - Qi Chen
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Key Laboratory for Agro-Products Nutritional Evaluation of Ministry of Agriculture and Rural Affairs, Key Laboratory of Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou 310058, China.,Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China.,Ningbo Research Institute, Zhejiang University, Ningbo 315100, China
| | - Fan Jie
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Key Laboratory for Agro-Products Nutritional Evaluation of Ministry of Agriculture and Rural Affairs, Key Laboratory of Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou 310058, China.,Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China.,Ningbo Research Institute, Zhejiang University, Ningbo 315100, China
| | - Baiyi Lu
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Key Laboratory for Agro-Products Nutritional Evaluation of Ministry of Agriculture and Rural Affairs, Key Laboratory of Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou 310058, China.,Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China.,Ningbo Research Institute, Zhejiang University, Ningbo 315100, China
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9
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Peng ZC, He J, Pan XG, Zhang J, Wang YM, Ye XS, Xia CY, Lian WW, Yan Y, He XL, Zhang WK, Xu JK. Secoiridoid dimers and their biogenetic precursors from the fruits of Cornus officinalis with potential therapeutic effects on type 2 diabetes. Bioorg Chem 2021; 117:105399. [PMID: 34688131 DOI: 10.1016/j.bioorg.2021.105399] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2021] [Revised: 08/30/2021] [Accepted: 09/29/2021] [Indexed: 12/15/2022]
Abstract
Cornusdiridoid A-F (1-6), six unusual cornuside-morroniside secoiridoid dimers, and their possible new biogenetic precursor, 3″,5″-dehydroxycornuside (7), together with four known secoiridoids (8-11), were obtained from the fruits of Cornus officinalis. Their structures were elucidated on the basis of various spectroscopic and chemical methods. A plausible biosynthetic pathway of compounds 1-11 was proposed. The α-glucosidase inhibitory, antioxidant and anti-inflammatory activities of these isolates were evaluated. Some of them emerged out as potent antidiabetic, anti-inflammatory and free radical scavenging agents. Molecular docking was also carried out for antidiabetic target α-glucosidase to investigate the possible binding modes of the most potent α-glucosidase inhibitor, vincosamide (9). These results revealed that the secoiridoids from C. officinalis fruits may be served as new potential antidiabetic agents to prevent and treat type 2 diabetes.
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Affiliation(s)
- Zhong-Can Peng
- School of Life Sciences & School of Chinese Materia Medica, Beijing University of Chinese Medicine, Beijing 100029, People's Republic of China; Institute of Clinical Medical Sciences & Department of Pharmacy, China-Japan Friendship Hospital, Beijing 100029, People's Republic of China
| | - Jun He
- Institute of Clinical Medical Sciences & Department of Pharmacy, China-Japan Friendship Hospital, Beijing 100029, People's Republic of China
| | - Xue-Ge Pan
- School of Life Sciences & School of Chinese Materia Medica, Beijing University of Chinese Medicine, Beijing 100029, People's Republic of China
| | - Jia Zhang
- School of Life Sciences & School of Chinese Materia Medica, Beijing University of Chinese Medicine, Beijing 100029, People's Republic of China
| | - Yu-Ming Wang
- School of Life Sciences & School of Chinese Materia Medica, Beijing University of Chinese Medicine, Beijing 100029, People's Republic of China
| | - Xian-Sheng Ye
- School of Life Sciences & School of Chinese Materia Medica, Beijing University of Chinese Medicine, Beijing 100029, People's Republic of China
| | - Cong-Yuan Xia
- Institute of Clinical Medical Sciences & Department of Pharmacy, China-Japan Friendship Hospital, Beijing 100029, People's Republic of China
| | - Wen-Wen Lian
- Institute of Clinical Medical Sciences & Department of Pharmacy, China-Japan Friendship Hospital, Beijing 100029, People's Republic of China
| | - Yu Yan
- Institute of Clinical Medical Sciences & Department of Pharmacy, China-Japan Friendship Hospital, Beijing 100029, People's Republic of China
| | - Xiao-Li He
- Institute of Medicinal Plant Development, Chinese Academy of Medical Sciences and Peking Union Medical College, Beijing 100193, People's Republic of China
| | - Wei-Ku Zhang
- Institute of Clinical Medical Sciences & Department of Pharmacy, China-Japan Friendship Hospital, Beijing 100029, People's Republic of China.
| | - Jie-Kun Xu
- School of Life Sciences & School of Chinese Materia Medica, Beijing University of Chinese Medicine, Beijing 100029, People's Republic of China.
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10
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Wu H, Nakamura T, Guo Y, Hirooka M, Zhang G, Munemasa S, Murata Y, Fujita A, Nakamura Y. White rice ethanol extract is qualitatively, but not quantitatively, equivalent to that of brown rice as an antioxidant source. Biosci Biotechnol Biochem 2021; 85:2161-2168. [PMID: 34279597 DOI: 10.1093/bbb/zbab133] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/21/2021] [Accepted: 07/08/2021] [Indexed: 12/23/2022]
Abstract
The purpose of this study is to compare the potentials to exhibit biologically active antioxidant actions between white rice (WR) and brown rice (BR) in in vitro assays and a cellular model. The Trolox equivalent (TE) per 1 mg ethanol extract of WR for the 1,1-diphenyl-2-picrylhydrazyl assay was slightly higher than that of BR, whereas the TE per 1 g whole WR was much lower than that for BR. This tendency was very comparable to those for the oxygen radical absorbance capacity and total polyphenol content. Both of the ethanol extracts also similarly suppressed the hydrogen peroxide-induced cytotoxicity and enhanced the gene expression of drug-metabolizing enzymes. Based on the α-tocopherol quantity, its contribution to the cytoprotective effect of the rice extracts is very limited. Taken together, the ethanol extract of WR might be a qualitatively, but not quantitatively, equivalent source of antioxidative phytochemicals to that of BR.
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Affiliation(s)
- Hongyan Wu
- Graduate School of Environmental and Life Science, Okayama University, Okayama, Japan.,School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning, China
| | - Toshiyuki Nakamura
- Graduate School of Environmental and Life Science, Okayama University, Okayama, Japan
| | - Yingnan Guo
- Graduate School of Environmental and Life Science, Okayama University, Okayama, Japan
| | - Miho Hirooka
- Faculty of Agriculture, Okayama University, Okayama, Japan
| | - Gongliang Zhang
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning, China
| | - Shintaro Munemasa
- Graduate School of Environmental and Life Science, Okayama University, Okayama, Japan
| | - Yoshiyuki Murata
- Graduate School of Environmental and Life Science, Okayama University, Okayama, Japan
| | - Akiko Fujita
- Laboratory of Taste Analysis, Engineering Division, Satake Corporation, Higashi-Hiroshima, Japan
| | - Yoshimasa Nakamura
- Graduate School of Environmental and Life Science, Okayama University, Okayama, Japan
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11
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Munarko H, Sitanggang AB, Kusnandar F, Budijanto S. Effect of different soaking and germination methods on bioactive compounds of germinated brown rice. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15194] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
Affiliation(s)
- Hadi Munarko
- Department of Food Science and Technology IPB University Kampus IPB Darmaga 16680 Bogor Indonesia
- Department of Food Technology Faculty of Engineering UPN “Veteran” East Java Surabaya 60294 Indonesia
| | - Azis Boing Sitanggang
- Department of Food Science and Technology IPB University Kampus IPB Darmaga 16680 Bogor Indonesia
| | - Feri Kusnandar
- Department of Food Science and Technology IPB University Kampus IPB Darmaga 16680 Bogor Indonesia
| | - Slamet Budijanto
- Department of Food Science and Technology IPB University Kampus IPB Darmaga 16680 Bogor Indonesia
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12
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Effect of Soy Protein Isolate on Textural Properties, Cooking Properties and Flavor of Whole-Grain Flat Rice Noodles. FOODS (BASEL, SWITZERLAND) 2021; 10:foods10051085. [PMID: 34068837 PMCID: PMC8153555 DOI: 10.3390/foods10051085] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 04/13/2021] [Revised: 05/09/2021] [Accepted: 05/10/2021] [Indexed: 12/14/2022]
Abstract
To investigate the effect of soy protein isolate on the quality of whole-grain flat rice noodles, the texture as well as the cooking properties and flavor of flat rice noodles, whole-grain flat rice noodles and whole-grain flat rice noodles with soy protein isolate were investigated. Among the three tested rice noodles, whole-grain flat rice noodles with soy protein isolate showed the highest cohesiveness, adhesiveness, resilience, and springiness. Compared to the flat rice noodles and whole-grain flat rice noodles, whole-grain flat rice noodles with soy protein isolate increased their moisture content and water absorption, whereas the opposite trend was observed for their cooking loss. The electronic nose analysis showed stronger response values at W5S, W1W, and W2W. Solid phase micro extraction and gas chromatography-mass spectrometry results showed that aldehydes are the main volatile compounds in whole-grain flat rice noodles and whole-grain flat rice noodles with soy protein isolate. Moreover, seven more volatile compounds were detected in whole-grain flat rice noodles with soy protein isolate compared to flat rice noodles and whole-grain flat rice noodles. The whole-grain flat noodles with the addition of SPI are more sensory acceptable. Thus, soy protein isolate, as a natural and safe additive, could be used to improve the quality and enrich the flavor of whole-grain flat rice noodles.
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13
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Liu T, Wang K, Xue W, Wang L, Zhang C, Zhang X, Chen Z. In vitro starch digestibility, edible quality and microstructure of instant rice noodles enriched with rice bran insoluble dietary fiber. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111008] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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14
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Hou D, Zhao Q, Yousaf L, Chen B, Xue Y, Shen Q. A comparison between whole mung bean and decorticated mung bean: beneficial effects on the regulation of serum glucose and lipid disorders and the gut microbiota in high-fat diet and streptozotocin-induced prediabetic mice. Food Funct 2021; 11:5525-5537. [PMID: 32515775 DOI: 10.1039/d0fo00379d] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
The aim of this study is to investigate the beneficial effects of whole mung bean (WMB) and decorticated mung bean (DMB) on the regulation of serum glucose and lipid disorders in high-fat diet (HFD) and streptozotocin (STZ)-induced prediabetic mice, and to further explore their gut microbiota modulatory effects. In the present study, the ability of mung bean-based diets to combat prediabetes-related metabolic disorders was determined by assessing the changes in the physiological, biochemical, and histological parameters, and the gut microbiota composition of prediabetic mice. The supplementation of both WMB and DMB can effectively alleviate HFD and STZ-induced impaired glucose tolerance (P < 0.05), which was accompanied by improvements in pancreatic β-cell damage and hepatic steatosis. However, only WMB supplementation significantly decreased the fasting blood glucose and fasting serum insulin levels by sensitizing insulin action (P < 0.05), and reduced the serum lipid profiles and glycosylated serum protein levels (P < 0.05). Furthermore, high-throughput pyrosequencing of the 16S rRNA gene revealed that WMB and DMB supplementation could prevent HFD and STZ-induced gut microbiota dysbiosis, especially for the enrichment of some benign bacteria, such as Bifidobacterium and Akkermansia, and the reduction of some harmful bacteria (Staphylococcus and Enterococcus). Overall, although decortication processing had an impact on the beneficial effects of mung bean, it did not cause the loss of all health benefits.
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Affiliation(s)
- Dianzhi Hou
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China. and National Engineering Research Center for Fruit and Vegetable Processing, Beijing 100083, China and Key Laboratory of Plant Protein and Grain processing, China Agricultural University, Beijing 100083, China
| | - Qingyu Zhao
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China. and National Engineering Research Center for Fruit and Vegetable Processing, Beijing 100083, China and Key Laboratory of Plant Protein and Grain processing, China Agricultural University, Beijing 100083, China
| | - Laraib Yousaf
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China. and National Engineering Research Center for Fruit and Vegetable Processing, Beijing 100083, China and Key Laboratory of Plant Protein and Grain processing, China Agricultural University, Beijing 100083, China
| | - Borui Chen
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China. and National Engineering Research Center for Fruit and Vegetable Processing, Beijing 100083, China and Key Laboratory of Plant Protein and Grain processing, China Agricultural University, Beijing 100083, China
| | - Yong Xue
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China. and National Engineering Research Center for Fruit and Vegetable Processing, Beijing 100083, China and Key Laboratory of Plant Protein and Grain processing, China Agricultural University, Beijing 100083, China
| | - Qun Shen
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China. and National Engineering Research Center for Fruit and Vegetable Processing, Beijing 100083, China and Key Laboratory of Plant Protein and Grain processing, China Agricultural University, Beijing 100083, China
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15
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Kong H, Yu L, Gu Z, Li C, Ban X, Cheng L, Hong Y, Li Z. Novel Short-Clustered Maltodextrin as a Dietary Starch Substitute Attenuates Metabolic Dysregulation and Restructures Gut Microbiota in db/ db Mice. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:12400-12412. [PMID: 33084325 DOI: 10.1021/acs.jafc.0c05798] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
Molecular structure of starch in daily diet is closely associated with diabetes management. By enzymatically reassembling α-1,4 and α-1,6 glycosidic bonds in starch molecules, we have synthesized an innovative short-clustered maltodextrin (SCMD) which slowly releases glucose during digestion. Here, we investigated the potential benefits of the SCMD-containing diet using diabetic db/db mice. As compared to a diet with normal starch, this dietary style greatly attenuated hyperglycemia and repaired symptoms associated with diabetes. Additionally, in comparison with acarbose (an α-glucosidase inhibitor) administration, the SCMD-containing diet more effectively accelerated brown adipose activation and improved energy metabolism of db/db mice. Furthermore, the SCMD-containing diet was a more suitable approach to improving the intestinal microflora than acarbose administration, especially the proliferation of Mucispirillum, Akkermansia, and Bifidobacterium. These results reveal a novel strategy for diabetes management based on enzymatically rebuilding starch molecules in the daily diet.
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Affiliation(s)
- Haocun Kong
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Luxi Yu
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Zhengbiao Gu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- Collaborative Innovation Center for Food Safety and Quality Control, Jiangnan University, Wuxi 214122, China
| | - Caiming Li
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- Collaborative Innovation Center for Food Safety and Quality Control, Jiangnan University, Wuxi 214122, China
| | - Xiaofeng Ban
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Li Cheng
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- Collaborative Innovation Center for Food Safety and Quality Control, Jiangnan University, Wuxi 214122, China
| | - Yan Hong
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- Collaborative Innovation Center for Food Safety and Quality Control, Jiangnan University, Wuxi 214122, China
| | - Zhaofeng Li
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- Collaborative Innovation Center for Food Safety and Quality Control, Jiangnan University, Wuxi 214122, China
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16
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Dhuique-Mayer C, Gence L, Portet K, Tousch D, Poucheret P. Preventive action of retinoids in metabolic syndrome/type 2 diabetic rats fed with citrus functional food enriched in β-cryptoxanthin. Food Funct 2020; 11:9263-9271. [PMID: 33047760 DOI: 10.1039/d0fo02430a] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Abstract
Citrus fruits are known for their beneficial health effects associated with the prevention of metabolic syndrome/type 2 diabetes that is mainly attributed to flavonoids. Few investigations have reported the potential anti-diabetic effects of retinoids from the bioconversion of β-cryptoxanthin (bcx), a citrus carotenoid. Therefore, the present study explored the anti-diabetic effect of a citrus functional food, obtained by membrane eco-technology of a citrus clementina juice, especially enriched in bcx but also in flavonoids and pectin. We assessed the in vivo effect of citrus bcx absorption and its bioconversion into retinoids in metabolic syndrome/type 2 diabetic fructose rats. Fructose-fed rats were used as a prediabetic control, and a prediabetic group was treated with the citrus concentrate for 8 weeks. The citrus-based food treatment improved glucose tolerance, dyslipidemia and blood pressure, in prediabetic rats. Although these effects were in part due to the synergy between enriched phytonutrients (bcx, hesperidin, pectin) of the citrus matrix, the role of bcx and its bioconversion into retinoids were highlighted. We showed that prediabetic rats absorbed less bcx and the bioconversion was less efficient. Bcx from citrus-based food was able to restore vitamin A status in prediabetic rats suggesting that the absorption/bioconversion of bcx may have a key role in improvement of metabolic syndrome/type 2 diabetes.
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Affiliation(s)
- Claudie Dhuique-Mayer
- CIRAD, UMR Qualisud, F-34398 Montpellier, France. and Qualisud, Université Montpellier, CIRAD, Montpellier SupAgro, Université d'Avignon, Université de la Réunion, France
| | - Laura Gence
- CIRAD, UMR Qualisud, F-34398 Montpellier, France. and Qualisud, Université Montpellier, CIRAD, Montpellier SupAgro, Université d'Avignon, Université de la Réunion, France
| | - Karine Portet
- Qualisud, Université Montpellier, CIRAD, Montpellier SupAgro, Université d'Avignon, Université de la Réunion, France
| | - Didier Tousch
- Qualisud, Université Montpellier, CIRAD, Montpellier SupAgro, Université d'Avignon, Université de la Réunion, France
| | - Patrick Poucheret
- Qualisud, Université Montpellier, CIRAD, Montpellier SupAgro, Université d'Avignon, Université de la Réunion, France
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17
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Physicochemical, Sensory, and Cooking Qualities of Pasta Enriched with Oat β-Glucans, Xanthan Gum, and Vital Gluten. Foods 2020; 9:foods9101412. [PMID: 33028017 PMCID: PMC7601156 DOI: 10.3390/foods9101412] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/03/2020] [Revised: 09/30/2020] [Accepted: 10/01/2020] [Indexed: 01/01/2023] Open
Abstract
The functional properties of β-glucans derived from oats and barley are confirmed by numerous in vitro and in vivo studies. This study aimed to assess the effect of adding 0, 5, 10, 15, and 20% oat (1,3)(1,4)-β-D-glucans to physicochemical properties, as well as the cooking and sensory qualities of durum wheat pasta. Additionally, to improve the cooking and sensory qualities of pasta, we added 5% of xanthan gum and vital gluten. The present study showed that the addition of β-glucans led to an increase of the water absorption index (WAI), water solubility index (WSI), and viscosity of products. At the same time, an increase in the content of fat, ash, and dietary fiber was observed. The addition of (1,3)(1,4)-β-D-glucans influenced the cooking quality of the pasta, extending the minimum cooking time and increasing the loss of dry matter. At the same time, the color of the product changed. In the case of cooked pasta, the addition of β-glucans decreased the brightness and increased the yellowness and redness. It was found that the products enriched with 10–15% of β-glucans, as well as 5% of xanthan gum and vital gluten would yield functional pasta that may offer health benefits beyond its nutritional value. Further, this could influence high cooking and sensory quality.
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18
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Effects of slight milling combined with cellulase enzymatic treatment on the textural and nutritional properties of brown rice noodles. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109520] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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19
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Feng X, Pan L, Wang Q, Liao Z, Wang X, Zhang X, Guo W, Hu E, Li J, Xu J, Wu F, Lu Y. Nutritional and physicochemical characteristics of purple sweet corn juice before and after boiling. PLoS One 2020; 15:e0233094. [PMID: 32392267 PMCID: PMC7213738 DOI: 10.1371/journal.pone.0233094] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2020] [Accepted: 04/28/2020] [Indexed: 11/25/2022] Open
Abstract
Sweet corn juice is becoming increasingly popular in China. In order to provide valuable health-related information to consumers, the nutritional and physicochemical characteristics of raw and boiled purple sweet corn juices were herein investigated. Sugars, antinutrients, total free phenols, anthocyanins, and antioxidant activity were analyzed by conventional chemical methods. The viscosity and stability of juices were determined by Ubbelohde viscosity meter and centrifugation, respectively. Boiling process could elevate viscosity, stability and sugar content, and reduce antinutrients, total free phenols, anthocyanins, and antioxidant activity in corn juice. In addition, short time boiling efficiently reduced the degradation of anthocyanins during subsequent refrigeration. The content of amino acids, vitamin B1/B2 and E were detected by High Performance Liquid Chromatography. Gas Chromatography Mass Spectrometry was used for the analysis of fatty acids and aroma compounds. Several aroma compounds not previously reported in corn were identified, including 1-heptanol, 2-methyl-2-butenal, (Z)-3-nonen-1-ol, 3-ethyl-2-methyl-1,3-hexadiene, and 2,4-bis(1,1-dimethylethyl)phenol. Interestingly, the boiling process had no apparent effect on the amino acids profile, but it caused a 45.8% loss of fatty acids in the juice by promoting the retention of fatty acids in the corn residue. These results provide detailed information that could be used for increasing consumers' knowledge of sweet corn juice, further development of sweet corn juice by food producers, and maize breeding programs.
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Affiliation(s)
- Xuanjun Feng
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Sichuan Agricultural University, Wenjiang, Ya'an, Sichuan, China
- Maize Research Institute, Sichuan Agricultural University, Wenjiang, Ya'an, Sichuan, China
- Key Laboratory of Biology and Genetic Improvement of Maize in Southwest Region, Ministry of Agriculture, Wenjiang, Chengdu, Sichuan, China
| | - Liteng Pan
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Sichuan Agricultural University, Wenjiang, Ya'an, Sichuan, China
- Maize Research Institute, Sichuan Agricultural University, Wenjiang, Ya'an, Sichuan, China
- Key Laboratory of Biology and Genetic Improvement of Maize in Southwest Region, Ministry of Agriculture, Wenjiang, Chengdu, Sichuan, China
| | - Qingjun Wang
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Sichuan Agricultural University, Wenjiang, Ya'an, Sichuan, China
- Maize Research Institute, Sichuan Agricultural University, Wenjiang, Ya'an, Sichuan, China
- Key Laboratory of Biology and Genetic Improvement of Maize in Southwest Region, Ministry of Agriculture, Wenjiang, Chengdu, Sichuan, China
| | - Zhengqiao Liao
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Sichuan Agricultural University, Wenjiang, Ya'an, Sichuan, China
- Maize Research Institute, Sichuan Agricultural University, Wenjiang, Ya'an, Sichuan, China
- Key Laboratory of Biology and Genetic Improvement of Maize in Southwest Region, Ministry of Agriculture, Wenjiang, Chengdu, Sichuan, China
| | - Xianqiu Wang
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Sichuan Agricultural University, Wenjiang, Ya'an, Sichuan, China
- Maize Research Institute, Sichuan Agricultural University, Wenjiang, Ya'an, Sichuan, China
- Key Laboratory of Biology and Genetic Improvement of Maize in Southwest Region, Ministry of Agriculture, Wenjiang, Chengdu, Sichuan, China
| | - Xuemei Zhang
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Sichuan Agricultural University, Wenjiang, Ya'an, Sichuan, China
- Maize Research Institute, Sichuan Agricultural University, Wenjiang, Ya'an, Sichuan, China
- Key Laboratory of Biology and Genetic Improvement of Maize in Southwest Region, Ministry of Agriculture, Wenjiang, Chengdu, Sichuan, China
| | - Wei Guo
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Sichuan Agricultural University, Wenjiang, Ya'an, Sichuan, China
- Maize Research Institute, Sichuan Agricultural University, Wenjiang, Ya'an, Sichuan, China
- Key Laboratory of Biology and Genetic Improvement of Maize in Southwest Region, Ministry of Agriculture, Wenjiang, Chengdu, Sichuan, China
| | - Erliang Hu
- Maize Research Institute, Sichuan Agricultural University, Wenjiang, Ya'an, Sichuan, China
- Key Laboratory of Biology and Genetic Improvement of Maize in Southwest Region, Ministry of Agriculture, Wenjiang, Chengdu, Sichuan, China
| | - Jingwei Li
- Maize Research Institute, Sichuan Agricultural University, Wenjiang, Ya'an, Sichuan, China
- Key Laboratory of Biology and Genetic Improvement of Maize in Southwest Region, Ministry of Agriculture, Wenjiang, Chengdu, Sichuan, China
| | - Jie Xu
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Sichuan Agricultural University, Wenjiang, Ya'an, Sichuan, China
- Maize Research Institute, Sichuan Agricultural University, Wenjiang, Ya'an, Sichuan, China
- Key Laboratory of Biology and Genetic Improvement of Maize in Southwest Region, Ministry of Agriculture, Wenjiang, Chengdu, Sichuan, China
| | - Fengkai Wu
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Sichuan Agricultural University, Wenjiang, Ya'an, Sichuan, China
- Maize Research Institute, Sichuan Agricultural University, Wenjiang, Ya'an, Sichuan, China
- Key Laboratory of Biology and Genetic Improvement of Maize in Southwest Region, Ministry of Agriculture, Wenjiang, Chengdu, Sichuan, China
| | - Yanli Lu
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Sichuan Agricultural University, Wenjiang, Ya'an, Sichuan, China
- Maize Research Institute, Sichuan Agricultural University, Wenjiang, Ya'an, Sichuan, China
- Key Laboratory of Biology and Genetic Improvement of Maize in Southwest Region, Ministry of Agriculture, Wenjiang, Chengdu, Sichuan, China
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20
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Huang M, Zhang M, Guo C. 3D printability of brown rice gel modified by some food hydrocolloids. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14502] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
Affiliation(s)
- Meng‐sha Huang
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi China
- Jiangsu Province Key Laboratory of Advanced Food Manufacturing Equipment and Technology Jiangnan University Wuxi China
| | - Min Zhang
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi China
- International Joint Laboratory on Food Safety Jiangnan University Wuxi China
| | - Chao‐fan Guo
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi China
- Jiangsu Province Key Laboratory of Advanced Food Manufacturing Equipment and Technology Jiangnan University Wuxi China
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21
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Krawęcka A, Sobota A, Sykut-Domańska E. Functional Cereal Products in the Diet for Type 2 Diabetes Patients. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2019; 2019:4012450. [PMID: 31772930 PMCID: PMC6854209 DOI: 10.1155/2019/4012450] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 05/08/2019] [Accepted: 09/01/2019] [Indexed: 12/28/2022]
Abstract
Type 2 diabetes has become one of the major health problems of the modern world. It is assumed that environmental factors have a significant impact on the development of the disease, and great importance is ascribed to the diet, which can be modified accordingly. The diet can exert prophylactic and therapeutic effects; changes in the diet in advanced disease can improve the quality of life of diabetic patients and minimise the risk of complications, which are the direct cause of diabetes-related death. Functional food, which has a potentially health-enhancing effect in addition to its nutritional value, has been increasingly recognised and required. Cereal products are crucial in diabetic nutrition. Their function can additionally be enhanced by fortification with compounds with proven hypoglycaemic effects. Pasta has a low glycaemic index and is a good carrier of fortifying substances; hence, it can be highly recommended in diets for diabetic patients.
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Affiliation(s)
- Ada Krawęcka
- Department of Plant Food Technology and Gastronomy, Division of Engineering and Cereals Technology, University of Life Sciences, Lublin, Poland
| | - Aldona Sobota
- Department of Plant Food Technology and Gastronomy, Division of Engineering and Cereals Technology, University of Life Sciences, Lublin, Poland
| | - Emilia Sykut-Domańska
- Department of Plant Food Technology and Gastronomy, Division of Engineering and Cereals Technology, University of Life Sciences, Lublin, Poland
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22
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Modifying effect of metabotype on diet-diabetes associations. Eur J Nutr 2019; 59:1357-1369. [PMID: 31089867 PMCID: PMC7230059 DOI: 10.1007/s00394-019-01988-5] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/03/2018] [Accepted: 05/05/2019] [Indexed: 12/18/2022]
Abstract
Purpose Inter-individual metabolic differences may be a reason for previously inconsistent results in diet–diabetes associations. We aimed to investigate associations between dietary intake and diabetes for metabolically homogeneous subgroups (‘metabotypes’) in a large cross-sectional study. Methods We used data of 1517 adults aged 38–87 years from the German population-based KORA FF4 study (2013/2014). Dietary intake was estimated based on the combination of a food frequency questionnaire and multiple 24-h food lists. Glucose tolerance status was classified based on an oral glucose tolerance test in participants without a previous diabetes diagnosis using American Diabetes Association criteria. Logistic regression was applied to examine the associations between dietary intake and diabetes for two distinct metabotypes, which were identified based on 16 biochemical and anthropometric parameters. Results A low intake of fruits and a high intake of total meat, processed meat and sugar-sweetened beverages (SSB) were significantly associated with diabetes in the total study population. Stratified by metabotype, associations with diabetes remained significant for intake of total meat (OR 1.67, 95% CI 1.04–2.67) and processed meat (OR 2.23, 95% CI 1.24–4.04) in the metabotypes with rather favorable metabolic characteristics, and for intake of fruits (OR 0.83, 95% CI 0.68–0.99) and SSB (OR:1.21, 95% CI 1.09–1.35) in the more unfavorable metabotype. However, only the association between SSB intake and diabetes differed significantly by metabotype (p value for interaction = 0.01). Conclusions Our findings suggest an influence of metabolic characteristics on diet–diabetes associations, which may help to explain inconsistent previous results. The causality of the observed associations needs to be confirmed in prospective and intervention studies. Electronic supplementary material The online version of this article (10.1007/s00394-019-01988-5) contains supplementary material, which is available to authorized users.
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23
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Qi W, Wang Y, Song G, Sun H, Pang S, Li A. Effects of four coarse cereals on blood glucose levels in rats with STZ-induced hyperglycemia. FOOD AGR IMMUNOL 2019. [DOI: 10.1080/09540105.2019.1596070] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022] Open
Affiliation(s)
- Wentao Qi
- Academy of State Administration of Grain, Beijing, People’s Republic of China
| | - Yong Wang
- Academy of State Administration of Grain, Beijing, People’s Republic of China
| | - Ge Song
- Academy of State Administration of Grain, Beijing, People’s Republic of China
| | - Hui Sun
- Academy of State Administration of Grain, Beijing, People’s Republic of China
| | - Shaojie Pang
- Academy of State Administration of Grain, Beijing, People’s Republic of China
| | - Aike Li
- Academy of State Administration of Grain, Beijing, People’s Republic of China
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24
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Hypoglycemic effect of whole grain diet in C57BL/KsJ- db/db mice by activating PI3K/Akt and AMPK pathways. Food Sci Biotechnol 2018; 28:895-905. [PMID: 31093448 DOI: 10.1007/s10068-018-0533-8] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/03/2018] [Revised: 11/19/2018] [Accepted: 12/03/2018] [Indexed: 12/26/2022] Open
Abstract
Type II diabetes mellitus (T2DM), characterized by abnormal blood glucose level, is a metabolic disease caused by pancreatic β-cell dysfunction and insulin resistance. Previous studies have reported that whole grain intake alleviated various metabolic syndromes. Here, the hypoglycemic effect of whole grain diet (WGD) on type II diabetes was investigated in C57BL/KsJ-db/db mice. WGD improved the regulation of fasting and postprandial blood glucose levels and reduced weight gain and lipid accumulation. On the molecular level, WGD up-regulated the glucose transporter type 4 and stimulated the insulin receptor substrate 1/phosphoinositide 3-kinase ((PI3K)/Akt) pathway. WGD stimulated the AMP-activated protein kinase (AMPK)/p38/Acetyl-CoA carboxylate pathway related to lipid metabolism and glucose uptake, and down-regulated the pro-inflammatory cytokines, C-reactive protein, interleukin (IL)-6, IL-1β, and tumor necrosis factor-alpha. Taken together, whole grains can be employed as functional food ingredients to alleviate T2DM by enhancing the PI3K/Akt and AMPK pathways.
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25
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Dreher ML. Whole Fruits and Fruit Fiber Emerging Health Effects. Nutrients 2018; 10:E1833. [PMID: 30487459 PMCID: PMC6315720 DOI: 10.3390/nu10121833] [Citation(s) in RCA: 119] [Impact Index Per Article: 19.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/24/2018] [Revised: 11/21/2018] [Accepted: 11/22/2018] [Indexed: 02/07/2023] Open
Abstract
Less than 10% of most Western populations consume adequate levels of whole fruits and dietary fiber with typical intake being about half of the recommended levels. Evidence of the beneficial health effects of consuming adequate levels of whole fruits has been steadily growing, especially regarding their bioactive fiber prebiotic effects and role in improved weight control, wellness and healthy aging. The primary aim of this narrative review article is to examine the increasing number of health benefits which are associated with the adequate intake of whole fruits, especially fruit fiber, throughout the human lifecycle. These potential health benefits include: protecting colonic gastrointestinal health (e.g., constipation, irritable bowel syndrome, inflammatory bowel diseases, and diverticular disease); promoting long-term weight management; reducing risk of cardiovascular disease, type 2 diabetes and metabolic syndrome; defending against colorectal and lung cancers; improving odds of successful aging; reducing the severity of asthma and chronic obstructive pulmonary disease; enhancing psychological well-being and lowering the risk of depression; contributing to higher bone mineral density in children and adults; reducing risk of seborrheic dermatitis; and helping to attenuate autism spectrum disorder severity. Low whole fruit intake represents a potentially more serious global population health threat than previously recognized, especially in light of the emerging research on whole fruit and fruit fiber health benefits.
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Affiliation(s)
- Mark L Dreher
- Nutrition Science Solutions, LLC, Wimberley, 78676 TX, USA.
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26
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Ren X, Yin R, Hou D, Xue Y, Zhang M, Diao X, Zhang Y, Wu J, Hu J, Hu X, Shen Q. The Glucose-Lowering Effect of Foxtail Millet in Subjects with Impaired Glucose Tolerance: A Self-Controlled Clinical Trial. Nutrients 2018; 10:nu10101509. [PMID: 30326632 PMCID: PMC6213109 DOI: 10.3390/nu10101509] [Citation(s) in RCA: 27] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2018] [Revised: 10/11/2018] [Accepted: 10/12/2018] [Indexed: 02/07/2023] Open
Abstract
Foxtail millet has relatively low starch digestibility and moderate glycemic index compared to other grains. Since there are still no clinical researches regarding its long-term effect on blood glucose, this self-controlled study was conducted to investigate the glucose-lowering effect of foxtail millet in free-living subjects with impaired glucose tolerance (IGT). Fifty g/day of foxtail millet was provided to enrolled subjects throughout 12 weeks and the related clinical parameters were investigated at week 0, 6 and 12, respectively. After 12 weeks of foxtail millet intervention, the mean fasting blood glucose of the subjects decreased from 5.7 ± 0.9 mmol/L to 5.3 ± 0.7 mmol/L (p < 0.001) and the mean 2 h-glucose decreased from 10.2 ± 2.6 mmol/L to 9.4 ± 2.3 mmol/L (p = 0.003). The intake of foxtail millet caused a significant increase of serum leptin (p = 0.012), decrease of insulin resistance (p = 0.007), and marginal reduction of inflammation. Furthermore, a sex-dependent difference in glucose-lowering effect of foxtail millet was observed in this study. Foxtail millet could improve the glycemic control in free-living subjects with IGT, suggesting that increasing the consumption of foxtail millet might be beneficial to individuals suffering from type 2 diabetes mellitus.
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Affiliation(s)
- Xin Ren
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China.
- Key Laboratory of Plant Protein and Grain Processing, National Engineering and Technology Research Center for Fruits and Vegetables, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
| | - Ruiyang Yin
- Key Laboratory of Plant Protein and Grain Processing, National Engineering and Technology Research Center for Fruits and Vegetables, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
| | - Dianzhi Hou
- Key Laboratory of Plant Protein and Grain Processing, National Engineering and Technology Research Center for Fruits and Vegetables, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
| | - Yong Xue
- Key Laboratory of Plant Protein and Grain Processing, National Engineering and Technology Research Center for Fruits and Vegetables, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
| | - Min Zhang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China.
| | - Xianmin Diao
- Chinese Academy of Agricultural Sciences, Beijing 100081, China.
| | - Yumei Zhang
- School of Public Health, Peking University, Beijing 100191, China.
| | - Jihong Wu
- Key Laboratory of Plant Protein and Grain Processing, National Engineering and Technology Research Center for Fruits and Vegetables, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
| | - Jinrong Hu
- Key Laboratory of Plant Protein and Grain Processing, National Engineering and Technology Research Center for Fruits and Vegetables, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
| | - Xiaosong Hu
- Key Laboratory of Plant Protein and Grain Processing, National Engineering and Technology Research Center for Fruits and Vegetables, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
| | - Qun Shen
- Key Laboratory of Plant Protein and Grain Processing, National Engineering and Technology Research Center for Fruits and Vegetables, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
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Zhao C, Chen J, Shao J, Shen J, Li K, Gu W, Li S, Fan J. Neolignan Constituents with Potential Beneficial Effects in Prevention of Type 2 Diabetes from Viburnum fordiae Hance Fruits. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:10421-10430. [PMID: 30231607 DOI: 10.1021/acs.jafc.8b03772] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
Nine new neolignan glycosides (1-9), viburfordosides A-I, two new neolignans, fordianes A and B (10, 11), and seven known analogues (12-18) have been isolated and identified from the fruits of Viburnum fordiae Hance. The structures and absolute configurations of undescribed neolignan constituents were identified by chemical methods and spectroscopic analyses. The α-glucosidase inhibitory, ABTS•+ and DPPH• scavenging, and anti-inflammatory activities of these secondary metabolites were evaluated. Some of them exhibited significant potency in inhibiting α-glucosidase and scavenging free radicals. Among the 14 metabolites that were found to have the capacity to inhibit NO production in LPS-stimulated RAW264.7 macrophage cells, compounds 2, 4, 6, 10, 11, 14, 17, and 18 were potent with IC50 values of 10.88-41.10 μM. These results support that V. fordiae fruits possessing the neolignan compounds may serve as both a functional food and a medicinal resource to prevent and treat type 2 diabetes (T2D).
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Affiliation(s)
- Chunchao Zhao
- Jiangsu Key Laboratory of Crop Genetics and Physiology/Co-Innovation Center for Modern Production Technology of Grain Crops , Yangzhou University , Yangzhou 225009 , People's Republic of China
- Joint International Research Laboratory of Agriculture & Agri-Product Safety of Ministry of Education of China , Yangzhou University , Yangzhou 225009 , People's Republic of China
| | - Jia Chen
- Jiangsu Key Laboratory of Crop Genetics and Physiology/Co-Innovation Center for Modern Production Technology of Grain Crops , Yangzhou University , Yangzhou 225009 , People's Republic of China
| | - Jianhua Shao
- Jiangsu Key Laboratory of Crop Genetics and Physiology/Co-Innovation Center for Modern Production Technology of Grain Crops , Yangzhou University , Yangzhou 225009 , People's Republic of China
| | - Jie Shen
- Jiangsu Key Laboratory of Crop Genetics and Physiology/Co-Innovation Center for Modern Production Technology of Grain Crops , Yangzhou University , Yangzhou 225009 , People's Republic of China
| | - Kehuan Li
- Joint International Research Laboratory of Agriculture & Agri-Product Safety of Ministry of Education of China , Yangzhou University , Yangzhou 225009 , People's Republic of China
| | - Wenyan Gu
- Joint International Research Laboratory of Agriculture & Agri-Product Safety of Ministry of Education of China , Yangzhou University , Yangzhou 225009 , People's Republic of China
| | - Sihui Li
- Joint International Research Laboratory of Agriculture & Agri-Product Safety of Ministry of Education of China , Yangzhou University , Yangzhou 225009 , People's Republic of China
| | - Judi Fan
- School of Pharmacy , Guizhou Medical University , Guiyang 550004 , People's Republic of China
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Pan Y, Li H, Zheng S, Zhang B, Deng ZY. Implication of the Significance of Dietary Compatibility: Based on the Antioxidant and Anti-Inflammatory Interactions with Different Ratios of Hydrophilic and Lipophilic Antioxidants among Four Daily Agricultural Crops. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:7461-7474. [PMID: 29920091 DOI: 10.1021/acs.jafc.8b01690] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
The hydrophilic extracts of eggplant peel (HEEP) and purple sweet potato (HEPP) and lipophilic extracts of tomato (LET) and carrot (LEC) were mixed in different ratios to assess the significance of the compatibility of aliments, based on their antioxidant and anti-inflammatory interactions in H9c2 cells. The results indicated that groups of some combinational extracts (HEPP-HEEP F1/10, LEC-HEEP F3/10, LEC-HEPP F3/10) showed stronger synergistic antioxidant and anti-inflammatory effects than individual groups. For example, the glutathione peroxidase (GPx) activity of the LEC-HEEP (F3/10) group (86.71 ± 1.88) was higher than that in the HEEP (79.97 ± 1.68) and LEC (77.31 ± 1.85) groups. The level of reactive oxygen species (ROS) was 30.37 ± 0.25 in the LEC-HEEP (F3/10) group while the levels were 34.34 ± 0.36 and 46.23 ± 0.51 in the HEEP and LEC groups, respectively. And the level of malondialdehyde (MDA) was 1.82 ± 0.24 in the LEC-HEEP (F3/10) group while the levels were 2.48 ± 0.13 and 3.01 ± 0.24 in the HEEP and LEC groups, respectively. The expressions of inflammatory mediators (IL-1β, IL-6, IL-8) and cell adhesion molecules (VCAM-1, ICAM-1) showed similar tendencies. However, some groups (LET-LEC F5/10, LET-LEC F9/10, LET-HEPP F7/10) showed antagonistic effects based on these indicators. The principal component analysis showed that samples could be defined by two principal components: PC1, the main phenolic acids and flavonoids; PC2, carotenoids. Moreover, phenolics and anthoyanins were in the majority in synergistic groups, and carotenoids were in the majority in antagonistic groups. These results indicated that there exist synergistic or antagonistic interactions of aliments on antioxidation and anti-inflammation, which implied the significance of food compatibility.
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Affiliation(s)
- Yao Pan
- State Key Laboratory of Food Science and Technology , University of Nanchang , Nanchang 330047 , Jiangxi , China
| | - Hongyan Li
- State Key Laboratory of Food Science and Technology , University of Nanchang , Nanchang 330047 , Jiangxi , China
| | - Shilian Zheng
- State Key Laboratory of Food Science and Technology , University of Nanchang , Nanchang 330047 , Jiangxi , China
| | - Bing Zhang
- State Key Laboratory of Food Science and Technology , University of Nanchang , Nanchang 330047 , Jiangxi , China
| | - Ze-Yuan Deng
- State Key Laboratory of Food Science and Technology , University of Nanchang , Nanchang 330047 , Jiangxi , China
- Institute for Advanced Study , University of Nanchang , Nanchang 330031 , Jiangxi , China
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Huang H, Chi H, Liao D, Zou Y. Effects of coenzyme Q 10 on cardiovascular and metabolic biomarkers in overweight and obese patients with type 2 diabetes mellitus: a pooled analysis. Diabetes Metab Syndr Obes 2018; 11:875-886. [PMID: 30568475 PMCID: PMC6276825 DOI: 10.2147/dmso.s184301] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 01/29/2023] Open
Abstract
BACKGROUND The potential effects of coenzyme Q10 (CoQ10) supplementation in overweight/obese patients with type 2 diabetes mellitus are not fully established. In this article, we aimed to perform a pooled analysis to investigate the effects of CoQ10 intervention on cardiovascular disease (CVD) risk factors in overweight/obese patients with type 2 diabetes mellitus (T2DM). METHODS MEDLINE, Embase, and Cochrane databases were searched for randomized controlled trials that evaluated the changes in CVD risk factors among overweight and obese patients with T2DM following CoQ10 supplementation. Two investigators independently assessed articles for inclusion, extracted data, and assessed risk of bias. Major endpoints were synthesized as weighted mean differences (WMDs) with 95% CIs. Subgroup analyses were performed to check the consistency of effect sizes across groups. Publication bias and sensitivity analysis were also performed. RESULTS Fourteen eligible trials with 693 overweight/obese diabetic subjects were included for pooling. CoQ10 interventions significantly reduced fasting blood glucose (FBG; -0.59 mmol/L; 95% CI, -1.05 to -0.12; P=0.01), hemoglobin A1c (HbA1c; -0.28%; 95% CI-0.53 to -0.03; P=0.03), and triglyceride (TG) levels (0.17 mmol/L; 95% CI, -0.32 to -0.03; P=0.02). Subgroup analysis also showed that low-dose consumption of CoQ10 (<200 mg/d) effectively reduces the values of FBG, HbA1c, fasting blood insulin, homeostatic model assessment of insulin resistance, and TG. CoQ10 treatment was well tolerated, and no drug-related adverse reactions were reported. CONCLUSION Our findings provide substantial evidence that daily CoQ10 supplementation has beneficial effects on glucose control and lipid management in overweight and obese patients with T2DM.
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Affiliation(s)
- Haohai Huang
- Department of Clinical Pharmacy, Dongguan Third People's Hospital, Affiliated Dongguan Shilong People's Hospital of Southern Medical University, Dongguan, Guangdong, China
| | - Honggang Chi
- Department of Traditional Chinese Medicine, Scientific Research Platform, The Second Clinical Medical College, Guangdong Medical University, Dongguan, China,
| | - Dan Liao
- Department of Gynaecology & Obstetrics, Dongguan Third People's Hospital, Affiliated Dongguan Shilong People's Hospital of Southern Medical University, Dongguan, Guangdong, China,
| | - Ying Zou
- Department of Traditional Chinese Medicine, Scientific Research Platform, The Second Clinical Medical College, Guangdong Medical University, Dongguan, China,
- Key Laboratory for Medical Molecular Diagnostics of Guangdong Province, Guangdong Medical University, Dongguan, Guangdong, China,
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Yang TC, Aucott LS, Duthie GG, Macdonald HM. An application of partial least squares for identifying dietary patterns in bone health. Arch Osteoporos 2017; 12:63. [PMID: 28702941 PMCID: PMC5506508 DOI: 10.1007/s11657-017-0355-y] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 01/06/2017] [Accepted: 06/14/2017] [Indexed: 02/03/2023]
Abstract
In a large cohort of older women, a mechanism-driven statistical technique for assessing dietary patterns that considers a potential nutrient pathway found two dietary patterns associated with lumbar spine and femoral neck bone mineral density. A "healthy" dietary pattern was observed to be beneficial for bone mineral density. INTRODUCTION Dietary patterns represent a broader, more realistic representation of how foods are consumed, compared to individual food or nutrient analyses. Partial least-squares (PLS) is a data-reduction technique for identifying dietary patterns that maximizes correlation between foods and nutrients hypothesized to be on the path to disease, is more hypothesis-driven than previous methods, and has not been applied to the study of dietary patterns in relation to bone health. METHODS Women from the Aberdeen Prospective Osteoporosis Screening Study (2007-2011, n = 2129, age = 66 years (2.2)) provided dietary intake using a food frequency questionnaire; 37 food groups were created. We applied PLS to the 37 food groups and 9 chosen response variables (calcium, potassium, vitamin C, vitamin D, protein, alcohol, magnesium, phosphorus, zinc) to identify dietary patterns associated with bone mineral density (BMD) cross-sectionally. Multivariable regression was used to assess the relationship between the retained dietary patterns and BMD at the lumbar spine and femoral neck, adjusting for age, body mass index, physical activity level, smoking, and national deprivation category. RESULTS Five dietary patterns were identified, explaining 25% of the variation in food groups and 77% in the response variables. Two dietary patterns were positively associated with lumbar spine (per unit increase in factor 2: 0.012 g/cm2 [95% CI: 0.006, 0.01]; factor 4: 0.007 g/cm2 [95% CI: 0.00001, 0.01]) and femoral neck (factor 2: 0.006 g/cm2 [95% CI: 0.002, 0.01]; factor 4: 0.008 g/cm2 [95% CI: 0.003, 0.01)]) BMD. Dietary pattern 2 was characterized by high intakes of milk, vegetables, fruit and vegetable juices, and wine, and low intakes of processed meats, cheese, biscuits, cakes, puddings, confectionary, sweetened fizzy drinks and spirits while dietary pattern 4 was characterized by high intakes of fruits, red and white meats, and wine, and low intakes of vegetables and sweet spreads. CONCLUSION Our findings using a robust statistical technique provided important support to initiatives focusing on what constitutes a healthy diet and its implications.
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Affiliation(s)
- Tiffany C Yang
- Department of Health Sciences, University of York, Seebohm Rowntree, York, YO10 5DD, UK.
| | - Lorna S Aucott
- Health Sciences Building, University of Aberdeen, Foresterhill, Aberdeen, AB25 2ZD, UK
| | - Garry G Duthie
- Natural Products Group, Rowett Institute of Nutrition and Health, University of Aberdeen, Aberdeen, AB21 9SB, UK
| | - Helen M Macdonald
- Health Sciences Building, University of Aberdeen, Foresterhill, Aberdeen, AB25 2ZD, UK
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Phytochemical profiles and antioxidant activity of processed brown rice products. Food Chem 2017; 232:67-78. [PMID: 28490126 DOI: 10.1016/j.foodchem.2017.03.148] [Citation(s) in RCA: 41] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2016] [Revised: 03/10/2017] [Accepted: 03/28/2017] [Indexed: 01/14/2023]
Abstract
The phytochemical profiles and antioxidant activity of free, soluble-conjugated, and bound fractions of brown rice and its processed products (textured rice, cooked rice and rice noodle) were studied. Nineteen phenolic acids were identified. Trans-ferulic acid was the most abundant monomeric phenolic acid with trans-trans-8-O-4' diferulic acid being most abundant diferulic acid. Processing increased the content of free phenolic acids, but decreased the content of soluble-conjugated phenolic acids. The content of bound phenolic acids was increased by improved extrusion cooking technology and cooking, but not affected by rice noodle extrusion. The total phenolic contents and antioxidant activities of free and soluble-conjugated fractions were decreased after processing, whereas those of bound fraction were increased by improved extrusion cooking technology and cooking, but not affected by rice noodle extrusion. Results indicated that whole foods designed for reducing chronic disease risk need to consider the effects of processing on phytochemical profiles and antioxidant activity of whole grains.
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Gong ES, Luo SJ, Li T, Liu CM, Zhang GW, Chen J, Zeng ZC, Liu RH. Phytochemical profiles and antioxidant activity of brown rice varieties. Food Chem 2017; 227:432-443. [PMID: 28274454 DOI: 10.1016/j.foodchem.2017.01.093] [Citation(s) in RCA: 50] [Impact Index Per Article: 7.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2016] [Revised: 01/12/2017] [Accepted: 01/17/2017] [Indexed: 12/26/2022]
Abstract
The phytochemical content and antioxidant activity of eight varieties of brown rice (BR) are reported. The total phenolic contents of BR ranged from 72.45 to 120.13mg of gallic acid equiv./100g. The phenolics from bound fraction contributed 40.6-50.2% of the total phenolic content. The total flavonoid contents of BR ranged from 75.90 to 112.03mg catechin equiv./100g. The flavonoids from the bound fraction contributed 26.9-48.2% of total flavonoids. Trans-ferulic acid was the predominant phenolic acid in BR. Total trans-ferulic acid content ranged from 161.42 to 374.81μg/100g. The percentage of trans-ferulic acid in bound fraction ranged from 96.4% to 99.2%. Only α- and γ-tocopherols and -tocotrienols were detected in BR with α-tocopherol and γ-tocotrienol being the predominant. The total peroxyl radical scavenging capacity (PSC) of BR ranged from 18.29 to 40.33mg vitamin C equiv./100g. The bound fraction contributed 67.2-77.2% of total PSC.
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Affiliation(s)
- Er Sheng Gong
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, China; Department of Food Science, Cornell University, Ithaca, NY 14853, United States
| | - Shun Jing Luo
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, China
| | - Tong Li
- Department of Food Science, Cornell University, Ithaca, NY 14853, United States
| | - Cheng Mei Liu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, China.
| | - Guo Wen Zhang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, China
| | - Jun Chen
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, China
| | - Zi Cong Zeng
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, China
| | - Rui Hai Liu
- Department of Food Science, Cornell University, Ithaca, NY 14853, United States.
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Wang H, Guo X, Liu J, Li T, Fu X, Liu RH. Comparative suppression of NLRP3 inflammasome activation with LPS-induced inflammation by blueberry extracts (Vaccinium spp.). RSC Adv 2017. [DOI: 10.1039/c7ra02562a] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022] Open
Abstract
The aim of this study was to evaluate the anti-inflammation effects of blueberry extracts through NLRP3 inflammasome.
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Affiliation(s)
- Huailing Wang
- School of Food Science and Engineering
- South China University of Technology
- Guangzhou 510641
- China
| | - Xinbo Guo
- School of Food Science and Engineering
- South China University of Technology
- Guangzhou 510641
- China
- Department of Food Science
| | - Jie Liu
- Institute of Traditional Chinese Medicine and Natural Products
- College of Pharmacy
- Jinan University
- Guangzhou 510632
- China
| | - Tong Li
- Department of Food Science
- Stocking Hall
- Cornell University
- Ithaca
- USA
| | - Xiong Fu
- School of Food Science and Engineering
- South China University of Technology
- Guangzhou 510641
- China
| | - Rui Hai Liu
- Department of Food Science
- Stocking Hall
- Cornell University
- Ithaca
- USA
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Pang D, You L, Zhou L, Li T, Zheng B, Liu RH. Averrhoa carambolafree phenolic extract ameliorates nonalcoholic hepatic steatosis by modulating mircoRNA-34a, mircoRNA-33 and AMPK pathways in leptin receptor-deficient db/db mice. Food Funct 2017; 8:4496-4507. [DOI: 10.1039/c7fo00833c] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
Abstract
Averrhoa carambolafree phenolic extract ameliorates hepatic steatosis by modulating mircoRNA-34a, mircoRNA-33 and AMPK signaling.
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Affiliation(s)
- Daorui Pang
- School of Food Science and Engineering
- South China University of Technology
- Guangzhou
- People's Republic of China
| | - Lijun You
- School of Food Science and Engineering
- South China University of Technology
- Guangzhou
- People's Republic of China
| | - Lin Zhou
- School of Food Science and Engineering
- South China University of Technology
- Guangzhou
- People's Republic of China
- Guangdong Province Key Laboratory for Biotechnology Drug Candidates
| | - Tong Li
- Department of Food Science
- Cornell University
- Ithaca
- USA
| | - Bisheng Zheng
- School of Food Science and Engineering
- South China University of Technology
- Guangzhou
- People's Republic of China
| | - Rui Hai Liu
- Department of Food Science
- Cornell University
- Ithaca
- USA
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Chu A, Foster M, Samman S. Zinc Status and Risk of Cardiovascular Diseases and Type 2 Diabetes Mellitus-A Systematic Review of Prospective Cohort Studies. Nutrients 2016; 8:E707. [PMID: 27827959 PMCID: PMC5133094 DOI: 10.3390/nu8110707] [Citation(s) in RCA: 53] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2016] [Revised: 10/25/2016] [Accepted: 10/26/2016] [Indexed: 12/03/2022] Open
Abstract
Zinc is an essential trace element with proposed therapeutic effects in Type 2 diabetes mellitus (DM), however, the associations between zinc status and the prospective risks of cardiovascular diseases (CVD) and Type 2 DM have not been evaluated. The current systematic review aims to determine the relationships between zinc intake or plasma/serum zinc levels and prospective incidence of CVD and Type 2 DM. Fourteen papers describing prospective cohort studies were included, reporting either CVD (n = 91,708) and/or Type 2 DM (n = 334,387) outcomes. Primary analyses from four out of five studies reported no association between zinc intake and CVD events, when adjusted for multiple variables. Higher serum zinc level was associated with lower risk of CVD in three out of five studies; pronounced effects were observed in vulnerable populations, specifically those with Type 2 DM and patients referred to coronary angiography. The limited evidence available suggests no association between zinc status and Type 2 DM risk. Further investigations into the mechanisms of zinc's action on the pathogenesis of chronic diseases and additional evidence from observational studies are required to establish a recommendation for dietary zinc in relation to the prevention of CVD and Type 2 DM.
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Affiliation(s)
- Anna Chu
- Department of Human Nutrition, University of Otago, Dunedin 9054, New Zealand.
| | - Meika Foster
- Department of Human Nutrition, University of Otago, Dunedin 9054, New Zealand.
| | - Samir Samman
- Department of Human Nutrition, University of Otago, Dunedin 9054, New Zealand.
- Discipline of Nutrition and Metabolism, School of Life and Environmental Sciences, University of Sydney, Sydney 2006, NSW, Australia.
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