1
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Zheng X, Wang Q, Li L, Liu C, Ma X. Recent advances in germinated cereal and pseudo-cereal starch: Properties and challenges in its modulation on quality of starchy foods. Food Chem 2024; 458:140221. [PMID: 38943963 DOI: 10.1016/j.foodchem.2024.140221] [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: 04/12/2024] [Revised: 06/15/2024] [Accepted: 06/22/2024] [Indexed: 07/01/2024]
Abstract
Germination is an environmentally friendly process with no use of additives, during which only water spraying is done to activate endogenous enzymes for modification. Furthermore, it could induce bioactive phenolics accumulation. Controlling endogenous enzymes' activity is essential to alleviate granular disruption, crystallinity loss, double helices' dissociation, and molecular degradation of cereal and pseudo-cereal starch. Post-treatments (e.g. thermal and high-pressure technology) make it possible for damaged starch to reassemble towards well-packed structure. These contribute to alleviated loss of solubility and pasting viscosity, improved swelling power, or enhanced resistant starch formation. Cereal or pseudo-cereal flour (except that with robust structure) modified by early germination is more applicable to produce products with desirable texture and taste. Besides shortening duration, germination under abiotic stress is promising to mitigate starch damage for better utilization in staple foods.
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Affiliation(s)
- Xueling Zheng
- College of Food Science and Engineering, Henan University of Technology, No. 100 Lianhua Street in Zhongyuan District, Zhengzhou, Henan 450001, China
| | - Qingfa Wang
- College of Food Science and Engineering, Henan University of Technology, No. 100 Lianhua Street in Zhongyuan District, Zhengzhou, Henan 450001, China
| | - Limin Li
- College of Food Science and Engineering, Henan University of Technology, No. 100 Lianhua Street in Zhongyuan District, Zhengzhou, Henan 450001, China.
| | - Chong Liu
- College of Food Science and Engineering, Henan University of Technology, No. 100 Lianhua Street in Zhongyuan District, Zhengzhou, Henan 450001, China.
| | - Xiaoyan Ma
- College of Food Science and Technology, Hebei Agricultural University, No.2596 Yuekainan Street, Baoding, Hebei 071001, China
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2
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Liu Y, Wu Y, Jia Y, Ren F, Zhou S. Effect of GABA combined with ultrasound stress germination treatment on phenolic content and antioxidant activity of highland barley. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024. [PMID: 38979987 DOI: 10.1002/jsfa.13729] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/01/2024] [Revised: 06/05/2024] [Accepted: 06/11/2024] [Indexed: 07/10/2024]
Abstract
BACKGROUND This study investigated the effects of γ-aminobutyric acid (GABA) combined with ultrasonic stress germination (AUG) treatment on the phenolic content and antioxidant activity of highland barley (HB). Key variables, including germination times (ranging from 0 to 96 h), ultrasonic power (200-500 W), and GABA concentration (5-20 mmol/L), were optimized using response surface methodology (RSM) to enhance the enrichment of phenolic compounds. Furthermore, the study assessed the content, composition, and antioxidant activities of phenolic compounds in HB under various treatment conditions such as germination alone (G), ultrasonic stress germination (UG), and AUG treatment. RESULTS The study identified optimal conditions for the phenolic enrichment of HB, which included a germination time of 60 h, an ultrasound power of 300 W, and a GABA concentration of 15 mmol L-1. Under these conditions, the total phenolic content (TPC) in HB was measured at 7.73 milligrams of gallic acid equivalents per gram dry weight (mg GAE/g DW), representing a 34.96% enhancement compared to untreated HB. Notably, all treatment modalities - G, UG, and AUG - significantly increased the phenolic content and antioxidant activity in HB, with the AUG treatment proving to be the most effective. CONCLUSION These obtained results suggest that AUG treatment is a promising processing method for enriching phenolic compounds and improving antioxidant activity in HB. Subsequently, the AUG-treated HB can be used to develop phenolic-rich germinated functional foods to further broaden the application of HB. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Yanan Liu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University (BTBU), Beijing, China
| | - Yingying Wu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University (BTBU), Beijing, China
| | - Yuanqiang Jia
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University (BTBU), Beijing, China
| | - Feiyue Ren
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University (BTBU), Beijing, China
| | - Sumei Zhou
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University (BTBU), Beijing, China
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3
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Mao H, Yuan S, Li Q, Zhao X, Zhang X, Liu H, Yu M, Wang M. Influence of germination on the bioactivity, structural, functional and volatile characteristics of different chickpea flours. Food Chem X 2024; 21:101195. [PMID: 38406762 PMCID: PMC10884441 DOI: 10.1016/j.fochx.2024.101195] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2023] [Revised: 01/08/2024] [Accepted: 02/02/2024] [Indexed: 02/27/2024] Open
Abstract
In this paper, the objective was to evaluated the impact of germination of chickpea cultivars (Muying1, Y2-514 and YZ-364) on the bioactivity, volatiles and functional properties. The results showed that the Vitamin C content of Muying1, Y2-514 and YZ-364 after germination significantly increased (p < 0.05). Moreover, the germination also caused a significant decrease in lower transition temperatures and enthalpy values in chickpea flours (p < 0.05). After germination treatment, β-sheet and random coils in protein secondary structures increased and β-turn decreased in YZ-364; α-helix, β-sheet and random coil in Y2-514 and Muying1 decreased, while β-turn increased. The germination significantly enhanced the functional properties of three chickpea flours (p < 0.05). It was proved that the germination significantly enhanced the total phenolic and flavonoids content, antioxidant activity and in vitro protein digestibility. The GC-IMS revealed that the germination could affect the contents of volatile compounds of chickpea flours.
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Affiliation(s)
- Hongyan Mao
- Research Institute of Grain Crops, Xinjiang Academy of Agricultural Sciences, Urumqi 830091, China
| | - Shuo Yuan
- Department of Food Science and Nutrition, Culinary Institute, University of Jinan, Jinan, Shandong 250022, China
| | - Qin Li
- Department of Food Science and Nutrition, Culinary Institute, University of Jinan, Jinan, Shandong 250022, China
| | - Xiaoyan Zhao
- Department of Food Science and Nutrition, Culinary Institute, University of Jinan, Jinan, Shandong 250022, China
| | - Xiaowei Zhang
- Department of Food Science and Nutrition, Culinary Institute, University of Jinan, Jinan, Shandong 250022, China
| | - Hongkai Liu
- Department of Food Science and Nutrition, Culinary Institute, University of Jinan, Jinan, Shandong 250022, China
| | - Ming Yu
- Research Institute of Grain Crops, Xinjiang Academy of Agricultural Sciences, Urumqi 830091, China
| | - Meng Wang
- Department of Food Science and Nutrition, Culinary Institute, University of Jinan, Jinan, Shandong 250022, China
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4
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Cao H, Wang X, Shi M, Guan X, Zhang C, Wang Y, Qiao L, Song H, Zhang Y. Influence of physicochemical changes and aggregation behavior induced by ultrasound irradiation on the antioxidant effect of highland barley β-glucan. Food Chem X 2023; 19:100793. [PMID: 37780315 PMCID: PMC10534095 DOI: 10.1016/j.fochx.2023.100793] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2023] [Revised: 07/05/2023] [Accepted: 07/13/2023] [Indexed: 10/03/2023] Open
Abstract
The effect of ultrasonic treatment on the structure, morphology and antioxidant activity of highland barley β-glucan (HBG) was investigated. Ultrasonic treatment for 30 min was demonstrated to improve the aqueous solubility of HBG, leading to a decrease in turbidity. Meanwhile, moderate ultrasound was found to obviously reduce the particle size distribution of HBG, and transform the entangled HBG molecules into flexible and extended chains, which reaggregated to form larger aggregates under long-time ultrasonication. The in vitro antioxidant capacity of HBG treated by ultrasonic first increased and then decreased compared to native HBG. Congo red complexation analysis indicated the existence of helix structure in HBG, which was untwisted after ultrasonic treatment. Furthermore, ultrasound treatment influenced the glucopyranose on HBG, which weakened the intramolecular hydrogen bond of HBG. The microscopic morphology showed that the spherical aggregates in native HBG solution were disaggregated and the untangled HBG chains reaggregated with excessive ultrasonication.
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Affiliation(s)
- Hongwei Cao
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai, PR China
- National Grain Industry (Urban Grain and Oil Security) Technology Innovation Center, University of Shanghai for Science and Technology, Shanghai, PR China
| | - Xiaoxue Wang
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai, PR China
| | - Mengmeng Shi
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai, PR China
| | - Xiao Guan
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai, PR China
- National Grain Industry (Urban Grain and Oil Security) Technology Innovation Center, University of Shanghai for Science and Technology, Shanghai, PR China
| | - Chunhong Zhang
- Naval Medical University (Second Military Medical University), Shanghai, PR China
| | - Yueqin Wang
- Tibet Himalayan Ecological Technology Co., Ltd., Tibet, PR China
| | - Linnan Qiao
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai, PR China
| | - Hongdong Song
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai, PR China
- National Grain Industry (Urban Grain and Oil Security) Technology Innovation Center, University of Shanghai for Science and Technology, Shanghai, PR China
| | - Yu Zhang
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai, PR China
- National Grain Industry (Urban Grain and Oil Security) Technology Innovation Center, University of Shanghai for Science and Technology, Shanghai, PR China
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5
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Liu L, Fang X, Ren S, Jia R, Liu Q, Liu H, Xiu L, Yaqoob S, Cai D, Liu J. Targeted metabolic reveals different part of maize in polyphenolic metabolites during germination and hypoglycemic activity analysis. Food Chem X 2023; 19:100848. [PMID: 37780325 PMCID: PMC10534241 DOI: 10.1016/j.fochx.2023.100848] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2023] [Revised: 08/14/2023] [Accepted: 08/21/2023] [Indexed: 10/03/2023] Open
Abstract
In this study, qualitative and quantitative analyses of phenolic compounds in the maize germinating seed embryo, radicle, and germ were performed at 0, 48, and 96 h post-germination, followed by the evaluation of their hypoglycemic activity. The results revealed the accumulation of 80 phenolics in different parts of germinated maize, of which 47, 48, and 53 were present in the seed embryo, radicle, and germ. After germination 22, 26, and 34 polyphenols were found to differential accumulate in the seed embryo, radicle, and germ. At 96 h post-germination, the content of monomeric phenols in the germ was higher than that in the radicle and seed embryo. Moreover, the inhibitory activity of polyphenols in the germ towards α-glucosidase and α-amylase was higher than that in the radicle and seed embryo. These results indicate that germination can effectively improve the type and content of phenolic compounds in different parts of maize.
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Affiliation(s)
- Lipeng Liu
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China
- National Engineering Research Center for Wheat and Corn Deep Processing, Changchun 130118, China
| | - Xiaomin Fang
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China
- National Engineering Research Center for Wheat and Corn Deep Processing, Changchun 130118, China
| | - Shida Ren
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China
- National Engineering Research Center for Wheat and Corn Deep Processing, Changchun 130118, China
| | - Rui Jia
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China
- National Engineering Research Center for Wheat and Corn Deep Processing, Changchun 130118, China
| | - Qiannan Liu
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China
- National Engineering Research Center for Wheat and Corn Deep Processing, Changchun 130118, China
| | - Huimin Liu
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China
- National Engineering Research Center for Wheat and Corn Deep Processing, Changchun 130118, China
| | - Lin Xiu
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China
- National Engineering Research Center for Wheat and Corn Deep Processing, Changchun 130118, China
| | - Sanabil Yaqoob
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China
- National Engineering Research Center for Wheat and Corn Deep Processing, Changchun 130118, China
| | - Dan Cai
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China
- National Engineering Research Center for Wheat and Corn Deep Processing, Changchun 130118, China
| | - Jingsheng Liu
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China
- National Engineering Research Center for Wheat and Corn Deep Processing, Changchun 130118, China
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6
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Zhang J, Guo J, Dang B, Zhang W, Zheng W, Yang X. Enhancement of Polyphenols and Antioxidant Activity in Germinated Black Highland Barley by Ultrasonication. Molecules 2023; 28:molecules28093679. [PMID: 37175091 PMCID: PMC10179913 DOI: 10.3390/molecules28093679] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2023] [Revised: 04/21/2023] [Accepted: 04/22/2023] [Indexed: 05/15/2023] Open
Abstract
The aim of this study was to investigate the effect of ultrasonic stress germination (USG) on total phenolic contents (TPC), total flavonoid contents (TFC), the phenolic compositions, and antioxidant activities of black highland barley (BHB). The USG processing parameters, polyphenol profile, phenolic compositions, and antioxidant activities were explored after USG. Results showed that the optimal USG parameters were as follows: 350 W ultrasonic pretreatment power, 30 °C ultrasonication temperature, 25 min ultrasonication time, and 64 h germination time. Under these conditions, the total phenolic content (688.84 ± 5.30 mg/100 g) and total flavonoid content (59.23 ± 0.45 mg/100 g) of BHB were increased by 28.55% and 10.15%, respectively, compared to the untreated samples. In addition, the USG treatment could more effectively enrich bound phenolic acids and free flavonoids, among which the content of catechin was significantly increased by USG and was the main characteristic substance. Moreover, the USG treatment could improve the antioxidant activity and had a higher antioxidant potency composite index (APC index) (97.91%) of BHB. These results indicate that USG might be an effective method to enrich polyphenols and improve antioxidant activity in BHB.
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Affiliation(s)
- Jie Zhang
- Academy of Agriculture and Forestry Sciences, Qinghai University, Xining 810016, China
- Qinghai Tibetan Plateau Key Laboratory of Agricultural Product Processing, Qinghai Academy of Agriculture and Forestry Sciences, Xining 810016, China
- Laboratory for Research and Utilization of Qinghai Tibet Plateau Germplasm Resources, Qinghai Academy of Agriculture and Forestry Sciences, Xining 810016, China
| | - Junling Guo
- Qinghai Tibetan Plateau Key Laboratory of Agricultural Product Processing, Qinghai Academy of Agriculture and Forestry Sciences, Xining 810016, China
- Laboratory for Research and Utilization of Qinghai Tibet Plateau Germplasm Resources, Qinghai Academy of Agriculture and Forestry Sciences, Xining 810016, China
| | - Bin Dang
- Academy of Agriculture and Forestry Sciences, Qinghai University, Xining 810016, China
- Qinghai Tibetan Plateau Key Laboratory of Agricultural Product Processing, Qinghai Academy of Agriculture and Forestry Sciences, Xining 810016, China
- Laboratory for Research and Utilization of Qinghai Tibet Plateau Germplasm Resources, Qinghai Academy of Agriculture and Forestry Sciences, Xining 810016, China
| | - Wengang Zhang
- Academy of Agriculture and Forestry Sciences, Qinghai University, Xining 810016, China
- Qinghai Tibetan Plateau Key Laboratory of Agricultural Product Processing, Qinghai Academy of Agriculture and Forestry Sciences, Xining 810016, China
- Laboratory for Research and Utilization of Qinghai Tibet Plateau Germplasm Resources, Qinghai Academy of Agriculture and Forestry Sciences, Xining 810016, China
| | - Wancai Zheng
- Academy of Agriculture and Forestry Sciences, Qinghai University, Xining 810016, China
- Qinghai Tibetan Plateau Key Laboratory of Agricultural Product Processing, Qinghai Academy of Agriculture and Forestry Sciences, Xining 810016, China
- Laboratory for Research and Utilization of Qinghai Tibet Plateau Germplasm Resources, Qinghai Academy of Agriculture and Forestry Sciences, Xining 810016, China
| | - Xijuan Yang
- Academy of Agriculture and Forestry Sciences, Qinghai University, Xining 810016, China
- Qinghai Tibetan Plateau Key Laboratory of Agricultural Product Processing, Qinghai Academy of Agriculture and Forestry Sciences, Xining 810016, China
- Laboratory for Research and Utilization of Qinghai Tibet Plateau Germplasm Resources, Qinghai Academy of Agriculture and Forestry Sciences, Xining 810016, China
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7
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Ren X, Qin M, Zhang M, Zhang Y, Wang Z, Liang S. Highland Barley Polyphenol Delayed the In Vitro Digestibility of Starch and Amylose by Modifying Their Structural Properties. Nutrients 2022; 14:nu14183743. [PMID: 36145118 PMCID: PMC9503818 DOI: 10.3390/nu14183743] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/22/2022] [Revised: 09/05/2022] [Accepted: 09/07/2022] [Indexed: 11/16/2022] Open
Abstract
Slowing starch digestibility can delay or even prevent the occurrence and development of type 2 diabetes. To explore the hypoglycemic potential of highland barley polyphenols (HBP), this study investigated the structural characteristics and starch digestibility of individual or mixed HBP-starch complexes. The results showed that a V-type structure was formed in HBP-starch complexes through non-covalent bonds, resulting in a decrease in rapidly digestible starch and an increase in resistant starch. Specially, the compounding of HBP extracted by acetone significantly reduced the rapidly digestible starch content in amylose from 41.11% to 36.17% and increased the resistant starch content from 6.15% to 13.27% (p < 0.05). Moreover, due to different contents and types of monomer phenols, the HBP extracted with acetone were more effective in inhibiting starch digestion than those extracted with methanol. Ferulic acid and catechin were two key components of HBP. Further results indicated that with the increased content of ferulic acid and catechin (from 1% to 5%), they formed a more ordered structure with amylose, resulting in the lower digestibility of the complex. Collectively, this study suggested that highland barley polyphenols could effectively delay starch digestion by forming a more ordered starch crystal structure. Highland barley polyphenols can be used as functional ingredients in regulating the digestive properties of starchy foods.
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Affiliation(s)
| | | | - Min Zhang
- Correspondence: ; Tel.: +86-10-68984547
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8
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Liu B, Lu H, Shu Q, Chen Q, Wang J. The Influence of Different Pretreatment Methods of Highland Barley by Solid-State Fermentation with Agaricus sinodeliciosus var. Chaidam ZJU-TP-08 on Its Nutrient Content, Functional Properties and Physicochemical Characteristics. J Fungi (Basel) 2022; 8:940. [PMID: 36135665 PMCID: PMC9503706 DOI: 10.3390/jof8090940] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2022] [Revised: 08/27/2022] [Accepted: 09/01/2022] [Indexed: 11/24/2022] Open
Abstract
To enhance the nutritional value of highland barley (HB), this work investigated the effects of solid-state fermentation (SSF) by Agaricus sinodeliciosus var. Chaidam ZJU-TP-08 on nutrient content, phenolic components, antioxidant activities, and physicochemical characteristics of HB upon different pretreatments (germination, ultrasound and soaking). The results showed that germinated highland barley (GHB) exhibited higher levels of ergosterol (0.19 ± 0.01 mg/g) in all fermentation groups. The content of β-glucan was higher in the SSF-GHB, with an increase of 24.21% compared to the control. The content of total amino acids, dietary fiber, total phenols and flavonoids were higher in the fermentation HB pretreated by ultrasound, increasing respectively by 5.60%, 61.50%, 25.10% and 65.32% compared to the control group. In addition, the colonized HB exhibited excellent physicochemical characteristics, including increased water solubility index and decreased pasting characteristics. Herein, the nutritional value and the biological activities were enriched in the pretreated HB through SSF, indicating its potential application for nutrition-enriched functional foods.
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Affiliation(s)
- Biao Liu
- School of Forestry, Northeast Forestry University, Harbin 150040, China
| | - Hongyun Lu
- Department of Food Science and Nutrition, Zhejiang University, Hangzhou 310058, China
| | - Qin Shu
- Department of Food Science and Nutrition, Zhejiang University, Hangzhou 310058, China
| | - Qihe Chen
- Department of Food Science and Nutrition, Zhejiang University, Hangzhou 310058, China
| | - Jinling Wang
- School of Forestry, Northeast Forestry University, Harbin 150040, China
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9
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de Moraes MS, de Melo Queiroz AJ, de Figueirêdo RMF, D'arc Paz de Matos J, da Silva LPFR, do Nascimento Silva S, Gregório MG, de Oliveira AP, Quirino DJG, de Andrade RA. Germinated pumpkin flours: Antioxidant potential, phenolic compounds, minerals, morphology, and thermal analyses. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.17069] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Maria Suiane de Moraes
- Department of Agricultural Engineering Federal University of Campina Grande Campina Grande Paraíba Brazil
| | | | | | - Joana D'arc Paz de Matos
- Department of Agricultural Engineering Federal University of Campina Grande Campina Grande Paraíba Brazil
| | | | | | - Mailson Gonçalves Gregório
- Department of Agricultural Engineering Federal University of Campina Grande Campina Grande Paraíba Brazil
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10
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Zong Y, Tian S, Zhang Y, Liu Z, Chen Z. Effects of highland barley powders with different peeling rates on the rheological properties of dough and sensory, volatile flavor evaluation of bread. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16971] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Yao Zong
- College of Food science and Technology Henan University of Technology Zhengzhou China
| | - Shuangqi Tian
- College of Food science and Technology Henan University of Technology Zhengzhou China
| | - Yan Zhang
- College of Food science and Technology Henan University of Technology Zhengzhou China
| | - Zixuan Liu
- College of Food science and Technology Henan University of Technology Zhengzhou China
| | - Zhicheng Chen
- College of Food science and Technology Henan University of Technology Zhengzhou China
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11
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Dang B, Zhang WG, Zhang J, Yang XJ, Xu HD. Evaluation of Nutritional Components, Phenolic Composition, and Antioxidant Capacity of Highland Barley with Different Grain Colors on the Qinghai Tibet Plateau. Foods 2022; 11:foods11142025. [PMID: 35885267 PMCID: PMC9322942 DOI: 10.3390/foods11142025] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2022] [Revised: 07/03/2022] [Accepted: 07/06/2022] [Indexed: 12/10/2022] Open
Abstract
The nutritional composition, polyphenol and anthocyanin composition, and antioxidant capacity of 52 colored highland barley were evaluated. The results showed that the protein content of highland barley in the black group was the highest, the total starch and fat contents in the blue group were the highest, the amylose content in the purple group was quite high, the fiber content in the yellow group was quite high, and the β-glucan content of the dark highland barley (purple, blue and black) was quite high. The polyphenol content and its antioxidant capacity in the black group were the highest, while the anthocyanin content and its antioxidant capacity in the purple highland barley were the highest. Ten types of monomeric phenolic substances were the main contributors to DPPH, ABTS, and FRAP antioxidant capacity. All varieties could be divided into four categories according to nutrition or function. The grain color could not be used as an absolute index to evaluate the quality of highland barley, and the important influence of variety on the quality of highland barley also needed to be considered. In actual production, suitable raw materials must be selected according to the processing purpose and variety characteristics of highland barley.
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Affiliation(s)
- Bin Dang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China;
- Laboratory for Research and Utilization of Qinghai Tibet Plateau Germplasm Resources, Qinghai Tibetan Plateau Key Laboratory of Agricultural Product Processing, Academy of Agriculture and Forestry Sciences, Xining 810016, China; (W.-G.Z.); (J.Z.)
| | - Wen-Gang Zhang
- Laboratory for Research and Utilization of Qinghai Tibet Plateau Germplasm Resources, Qinghai Tibetan Plateau Key Laboratory of Agricultural Product Processing, Academy of Agriculture and Forestry Sciences, Xining 810016, China; (W.-G.Z.); (J.Z.)
- Academy of Agriculture and Forestry Sciences, Qinghai University, Xining 810016, China
| | - Jie Zhang
- Laboratory for Research and Utilization of Qinghai Tibet Plateau Germplasm Resources, Qinghai Tibetan Plateau Key Laboratory of Agricultural Product Processing, Academy of Agriculture and Forestry Sciences, Xining 810016, China; (W.-G.Z.); (J.Z.)
- Academy of Agriculture and Forestry Sciences, Qinghai University, Xining 810016, China
| | - Xi-Juan Yang
- Laboratory for Research and Utilization of Qinghai Tibet Plateau Germplasm Resources, Qinghai Tibetan Plateau Key Laboratory of Agricultural Product Processing, Academy of Agriculture and Forestry Sciences, Xining 810016, China; (W.-G.Z.); (J.Z.)
- Academy of Agriculture and Forestry Sciences, Qinghai University, Xining 810016, China
- Correspondence: (X.-J.Y.); (H.-D.X.); Tel.: +86-13519786535 (X.-J.Y.); +86-13772119216 (H.-D.X.)
| | - Huai-De Xu
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China;
- Correspondence: (X.-J.Y.); (H.-D.X.); Tel.: +86-13519786535 (X.-J.Y.); +86-13772119216 (H.-D.X.)
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12
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Xie Y, Gong T, Liu H, Fan Z, Zhaojun C, Liu X. In Vitro and In Vivo Digestive Fate and Antioxidant Activities of Polyphenols from Hulless Barley: Impact of Various Thermal Processing Methods and β-Glucan. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:7683-7694. [PMID: 35708505 DOI: 10.1021/acs.jafc.2c01784] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
The unfavorable bioaccessibility of polyphenols in cereal-based food limits their physiological functions as most polyphenols bind spontaneously to the cell-wall polysaccharides. Effects of β-glucan and various thermal processing methods including flaking and roasting, stir-frying, steam-flash explosion, and popping expansion on the bioaccessibility and antioxidant properties of polyphenols from hulless barley in vitro and in vivo were investigated in this study. The bioaccessibility and antioxidant capacity (via DPPH, ·OH, and ·O2- free radical scavenging, TAC, and FRAP assays) of polyphenol extracts from hulless barley treated by steam-flash explosion and popping expansion increased significantly before and after in vitro digestion compared to those from raw and other processed hulless barley. Further, the total polyphenol content of hulless barley elevated dramatically following hydrolyzing with β-glucanase, which was positively correlated with the antioxidant activity. Additionally, the hulless barley treated with steam-flash explosion exhibited potent antidiabetic effects and antioxidant capacity (via TAC, SOD, GSH-Px, CAT, and MDA assays) in type 2 diabetic rats. The absorption of individual phenolic compounds in the alimentary canal of rats was impacted obviously by thermal processing. This study provides new insights into enhancing the bioaccessibility of the polyphenols and suggests that β-glucans interact with polyphenols and proteins in the hulless barley matrix.
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Affiliation(s)
- Yong Xie
- School of Food Science, Southwest University, Chongqing 400715, China
- School of Materials and Chemical Engineering, Tongren University, Tongren 554300, China
| | - Ting Gong
- Chongqing Medical and Pharmaceutical College, Chongqing 401331, China
| | - Haibo Liu
- School of Food Science, Southwest University, Chongqing 400715, China
| | - Zhiping Fan
- Centre for Food and Drug Testing of Yibin City, Yibin 644000, China
| | - Chen Zhaojun
- School of Food Science, Southwest University, Chongqing 400715, China
| | - Xiong Liu
- School of Food Science, Southwest University, Chongqing 400715, China
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13
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Tian S, Yu B, Du K, Li Y. Purification of wheat germ albumin hydrolysates by membrane separation and gel chromatography and evaluating their antioxidant activities. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113365] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
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14
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Chen J, Zhang Y, Guan X, Cao H, Li L, Yu J, Liu H. Characterization of Saponins from Differently Colored Quinoa Cultivars and Their In Vitro Gastrointestinal Digestion and Fermentation Properties. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:1810-1818. [PMID: 35119265 DOI: 10.1021/acs.jafc.1c06200] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/26/2023]
Abstract
Quinoa contains rich saponins, which are removed during processing and cause ecological waste. We extracted saponins from quinoa (SEQ) in black, white, and red cultivars and compared their composition by spectrophotometric assay and high-performance liquid chromatography analysis combined with acid hydrolysis. The digestion and fermentation properties of SEQ were investigated using an in vitro model. Our results showed that acid hydrolysis released sapogenins, mainly phytolaccagenin (PA), hederagenin (HD), and oleanolic acid from SEQ. Varying from SEQ in red, SEQ in black and white had a similar composition and content of sapogenins. Gastrointestinal digestion did not release sapogenins from SEQ but reduced the antioxidant activity of SEQ. Gut microbiota from human feces released PA and HD from SEQ. Reciprocally, SEQ in black significantly increased the growth of Lactobacillus spp. and Bifidobacterium spp., while reducing the growth of Shigella spp. The present study provides guidance for further investigation about the bioactivities of saponins from quinoa.
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Affiliation(s)
- Junda Chen
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China
| | - Yu Zhang
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China
- National Grain Industry (Urban Grain and Oil Security) Technology Innovation Center, Shanghai 200093, China
| | - Xiao Guan
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China
- National Grain Industry (Urban Grain and Oil Security) Technology Innovation Center, Shanghai 200093, China
| | - Hongwei Cao
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China
- National Grain Industry (Urban Grain and Oil Security) Technology Innovation Center, Shanghai 200093, China
| | - Lin Li
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China
| | - Jie Yu
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China
| | - Hanlin Liu
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China
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15
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Effects of hypoxia stress germination on nutrients, physicochemical properties and cooking characteristics of highland barley. J Cereal Sci 2022. [DOI: 10.1016/j.jcs.2021.103411] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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