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Qin S, Li R, McClements DJ, Chen Y, Duan Z, Chen M, Dai Y, Liao L, Zhou W, Li J. Macronutrient digestion and polyphenol bioaccessibility in oat milk tea products: an in vitro gastrointestinal tract study. Food Funct 2024. [PMID: 38915263 DOI: 10.1039/d4fo01439a] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 06/26/2024]
Abstract
People are increasingly preparing milk tea using plant-based milks rather than cow's milk, e.g., vegans, those with lactose intolerance, and those with flavor preferences. However, adding plant-based milks to tea may impact the digestion, release, and bioaccessibility of nutrients and nutraceuticals in both the tea and milk. In this study, oat milk tea model systems (OMTMSs) containing different fat and tea polyphenol concentrations were used to explore the impact of tea on macronutrient digestion in oat milk, as well as the impact of oat milk matrix on the polyphenol bioaccessibility in the tea. An in vitro gastrointestinal model that mimics the mouth, stomach, and small intestine was used. Tea polyphenols (>0.25%) significantly reduced the glucose and free fatty acids released from oat milk after intestinal digestion. Tea polyphenols (>0.10%) also inhibited protein digestion in oat milk during gastric digestion but not during intestinal digestion. The bioaccessibility of the polyphenols in the tea depended on the fat content of oat milk, being higher for medium-fat (3.0%) and high-fat (5.8%) oat milk than low-fat (1.5%) oat milk. Liquid chromatography-tandem mass spectrometry (UPLC-ESI-MS/MS) analysis showed that lipids improved the tea polyphenol bioaccessibility by influencing the release of flavonoids and phenolic acids from the food matrices. These results provide important information about the impact of tea on the gastrointestinal fate of oat milk, and vice versa, which may be important for enhancing the healthiness of plant-based beverages.
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Affiliation(s)
- Sirui Qin
- Key Laboratory of Tropical Crop Products Processing of Ministry of Agriculture and Rural Affairs, Agricultural Products Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang, Guangdong 524001, China.
- College of Food Science & Technology, Huazhong Agricultural University, Wuhan, Hubei, 430070, China
| | - Ruyi Li
- Key Laboratory of Tropical Crop Products Processing of Ministry of Agriculture and Rural Affairs, Agricultural Products Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang, Guangdong 524001, China.
- Key Laboratory of Oilseeds Processing, Ministry of Agriculture, Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan 430062, China
| | | | - Ying Chen
- Key Laboratory of Tropical Crop Products Processing of Ministry of Agriculture and Rural Affairs, Agricultural Products Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang, Guangdong 524001, China.
| | - Zhihao Duan
- Key Laboratory of Tropical Crop Products Processing of Ministry of Agriculture and Rural Affairs, Agricultural Products Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang, Guangdong 524001, China.
| | - Mianhong Chen
- Key Laboratory of Tropical Crop Products Processing of Ministry of Agriculture and Rural Affairs, Agricultural Products Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang, Guangdong 524001, China.
| | - Yaping Dai
- Key Laboratory of Tropical Crop Products Processing of Ministry of Agriculture and Rural Affairs, Agricultural Products Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang, Guangdong 524001, China.
| | - Liangkun Liao
- Key Laboratory of Tropical Crop Products Processing of Ministry of Agriculture and Rural Affairs, Agricultural Products Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang, Guangdong 524001, China.
| | - Wei Zhou
- Key Laboratory of Tropical Crop Products Processing of Ministry of Agriculture and Rural Affairs, Agricultural Products Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang, Guangdong 524001, China.
| | - Jihua Li
- Key Laboratory of Tropical Crop Products Processing of Ministry of Agriculture and Rural Affairs, Agricultural Products Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang, Guangdong 524001, China.
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Li Y, Ma J, Cao Y, Yang D. Efficient removal of allicin from the stalk of Allium fistulosum for dietary fiber production. NPJ Sci Food 2024; 8:32. [PMID: 38877017 PMCID: PMC11178807 DOI: 10.1038/s41538-024-00275-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2024] [Accepted: 05/30/2024] [Indexed: 06/16/2024] Open
Abstract
The stalk of Allium fistulosum contains dietary fibers with complicated monosaccharide composition and glycosidic bond linkages, which renders it a better dietary fiber supplement. However, the unfavorable odor, majorly contributed by allicin, limits its applications. Although many physical and chemical methods have been developed to remove allicin, there is currently no comparison between their efficiencies. Here, we comprehensively compare all these methods of eliminating allicin in the Allium stalk by starting with optimization of the allicin extraction method. Results indicate that incubation of the chopped Allium stalk with water for 20 min and extraction with 75% ethanol reached a maximal extraction yield. Different methods of allicin elimination are examined, and physical removal of allicin by blanching at 100 °C reaches a maximal clearance rate of 73.3%, rendering it the most efficient and effective method eliminating allicin from the stalk of Allium fistulosum for the preparation of a totally green dietary fiber.
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Affiliation(s)
- Ye Li
- Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science & Nutritional Engineering, China Agricultural University, 17 East Tsinghua Rd., Beijing, 100083, China
| | - Jiayin Ma
- Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science & Nutritional Engineering, China Agricultural University, 17 East Tsinghua Rd., Beijing, 100083, China
| | - Yubin Cao
- Jiangsu QingGu Foods Co., Ltd, Xingdong Economic Development Zone, Xinghua, 225700, China
| | - Dong Yang
- Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science & Nutritional Engineering, China Agricultural University, 17 East Tsinghua Rd., Beijing, 100083, China.
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Montes L, Santamaria M, Garzon R, Rosell CM, Moreira R. Effect of polyphenols from Ascophyllum nodosum seaweeds on the rheology and digestion of corn starch gels and gluten-free bread features. Heliyon 2024; 10:e27469. [PMID: 38689966 PMCID: PMC11059404 DOI: 10.1016/j.heliyon.2024.e27469] [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: 12/27/2023] [Revised: 02/19/2024] [Accepted: 02/29/2024] [Indexed: 05/02/2024] Open
Abstract
The main objective of this work is to study the effect of polyphenols, from the brown seaweed Ascophyllum nodosum, on the structure and digestion behaviour of gels at two corn starch concentrations (1.95 and 5.00% w/w) as well as the structure, color and texture features of crumbs from gluten-free breads. Adsorption isotherms of polyphenols on native and gelled starches were carried out and modelled by means of Langmuir and Henry models, respectively. The formation and characteristics of tested gels were rheologically monitored by means of heating ramp, time sweep at high temperature, cooling ramp and frequency sweep at 25 °C. Elastic modulus values decreased with the presence of polyphenols. Additionally, the polyphenols significantly decreased the digestion rate, measured by both chemical and rheological procedures, and the final concentration of digested starch. Finally, the presence of polyphenols in breads increased the hardness and chewiness values and decreased the cohesiveness and resilience values as well as the crumb hardening during storage.
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Affiliation(s)
- Leticia Montes
- Department of Chemical Engineering, Universidade de Santiago de Compostela, rúa Lope Gómez de Marzoa, s/n. 15782, Santiago de Compostela, Spain
| | - Maria Santamaria
- Institute of Agrochemistry and Food Technology (IATA-CSIC), C/Agustin Escardino, 7, 46980, Paterna, Spain
| | - Raquel Garzon
- Institute of Agrochemistry and Food Technology (IATA-CSIC), C/Agustin Escardino, 7, 46980, Paterna, Spain
| | - Cristina M. Rosell
- Institute of Agrochemistry and Food Technology (IATA-CSIC), C/Agustin Escardino, 7, 46980, Paterna, Spain
- Department of Food and Human Nutritional Sciences. University of Manitoba, Winnipeg, Canada
| | - Ramón Moreira
- Department of Chemical Engineering, Universidade de Santiago de Compostela, rúa Lope Gómez de Marzoa, s/n. 15782, Santiago de Compostela, Spain
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Chen Y, Zhang N, Chen X. Structurally Modified Polysaccharides: Physicochemical Properties, Biological Activities, Structure-Activity Relationship, and Applications. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:3259-3276. [PMID: 38308635 DOI: 10.1021/acs.jafc.3c06433] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/05/2024]
Abstract
Polysaccharides are an important class of biomolecules derived from several sources. However, the inherent structure of polysaccharides prevents them from exhibiting favorable physicochemical properties, which restricts their development in agriculture, industry, food, and biomedicine. This paper systematically summarizes the changes in the primary and advanced structures of modified polysaccharides, and focuses on the effects of various modification methods on the hydrophobicity, rheological properties, emulsifying properties, antioxidant activity, hypoglycemic, and hypolipidemic activities of polysaccharides. Then there is a list the applications of modified polysaccharides in treating heavy metal pollutants, purifying water resources, improving beverage stability and bread quality, and precisely delivering the drug. When summarized and reviewed, the information above can shed further light on the relationship between polysaccharide structure and function. Determining the structure-activity relationship provides a scientific basis for the direction of molecular modifications of polysaccharides.
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Affiliation(s)
- Yue Chen
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Key Laboratory of Fermentation Engineering (Ministry of Education), National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Hubei University of Technology, Wuhan 430068, China
| | - Na Zhang
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Key Laboratory of Fermentation Engineering (Ministry of Education), National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Hubei University of Technology, Wuhan 430068, China
| | - Xiaoqiang Chen
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Key Laboratory of Fermentation Engineering (Ministry of Education), National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Hubei University of Technology, Wuhan 430068, China
- School of Life Science and Technology, Wuhan Polytechnic University, Wuhan 430023, China
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Chen X, Chen T, Liu J, Wei Y, Zhou W. Physicochemical stability and antibacterial mechanism of theabrownins prepared from tea polyphenols catalyzed by polyphenol oxidase and peroxidase. Food Sci Biotechnol 2024; 33:47-61. [PMID: 38186623 PMCID: PMC10766583 DOI: 10.1007/s10068-023-01341-x] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2022] [Revised: 05/10/2023] [Accepted: 05/12/2023] [Indexed: 01/09/2024] Open
Abstract
Tea polyphenols were used as substrates and oxidized successively by polyphenol oxidase and peroxidase to prepare theabrownins (TBs-dE). The conversion rate of catechins to TBs-dE was 90.91%. The ultraviolet and infrared spectroscopic properties and zeta potential of TBs-dE were characterized. TBs-dE is more stable at pH 5.0-7.0, about 25 °C or in dark environment. Ultraviolet light and sunlight can deepen its color due to the further oxidative polymerization. Mg2+, Cu2+, and Al3+ had a significant effect on the stability of TBs-dE. The inhibitory rates of TBs-dE (1 mg/mL) against Staphylococcus aureus and Escherichia coli DH5α were 51.45% and 45.05%, respectively. After TBs-dE treatment, the cell morphology of both bacteria changed, some cell walls were blurred, and the cytoplasmic content leaked. The research results can provide theoretical support for the industrialization of theabrownins.
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Affiliation(s)
- Xiaoqiang Chen
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei University of Technology, Wuhan, 430068 China
| | - Tingting Chen
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei University of Technology, Wuhan, 430068 China
| | - Jiayan Liu
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei University of Technology, Wuhan, 430068 China
| | - Yan’an Wei
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei University of Technology, Wuhan, 430068 China
| | - Weilong Zhou
- National Center for Tea Quality Inspection and Testing, Hangzhou Tea Research Institute, All China Federation of Supply and Marketing Cooperatives, Hangzhou, 310016 China
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