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Journal of Integrative Agriculture 2023年第5期22卷 1574-1589页

作者： YU Xiao DUAN Zi-qiang QIN Xiao-peng ZHU Ying-ying HUANG Feng-hong PENG Deng-feng BAI Yan-hong DENG Qian-chun Oil Crops Research Institute Chinese Academy of Agricultural Sciences/Hubei Key Laboratory of Lipid Chemistry and Nutrition/Key Laboratory of Oilseeds ProcessingMinistry of Agriculture and Rural AffairsWuhan 430062P.R.China College of Food and Bioengineering Zhengzhou University of Light Industry/Henan Key Laboratory of Cold Chain Food Quality and Safety ControlZhengzhou 450002P.R.China

The microwave treatment is commonly applied to flaxseed to release nutrients, inactivate enzymes, remove cyanogens,and intensify flavors. The current study aimed to explore the influences of microwave exposure on the antioxidant and interfacial properties of flaxseed protein isolates(FPI), focusing on the altering composition and molecular structure.The results showed that after microwave exposure(700 W, 1–5 min), more compact assembly of storage proteins and subsequent permeation by membrane fragments of oil bodies occurred for cold-pressing flaxseed flours. Moreover, the particle sizes of FPI was progressively reduced with the decrement ranged from 37.84 to 60.66%(Pflaxseed based on their in situ structural remodeling.

关键词： microwave exposure flaxseed protein isolates antioxidant activities interfacial properties composition structure

Role of flaxseed(Linum usitatissimum L.)in disease prevention and treatment

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Asian Pacific Journal of Tropical Biomedicine 2023年第7期13卷 277-286页

作者： C Manimurugan M.Sujatha A.L.Rathnakumar M Sandhanalakshmi Anand A.Zanwar ICAR-Indian Institute of Oilseeds Research RajendranagarHyderabad-500030India Central Leprosy Teaching and Research Institute Chengalpattu-603001India Interactive Research School for Health Affairs Bharati Vidyapeeth(Deemed to be University)Pune-411043India

Seeds of flax or linseed(Linum usitatissimum L.)are important nutraceutical foods with antioxidant,anti-inflammatory,estrogenic,laxative,and antibacterial properties.flaxseed oil and seeds are the richest vegetarian source of omega-3 fatty acids.Consumption of flaxseeds helps in prevention and control of cardiovascular disease,neurodegenerative disorders,obesity,diabetes mellitus,polycystic ovary syndrome,gout,liver and kidney dysfunction,oxidative stress-related diseases,post-menopausal symptoms,osteoporosis,irritable bowel syndrome,dry eye disease,cystic fibrosis,diarrhea,and cancer,particularly of the mammary and prostate gland cancer.Of late,flaxseed is gaining more importance not only because of its industrial values but also due to its nutraceutical and pharmaceutical properties.The literature review was performed using PubMed,Scopus,PubMed Central,Google Scholar,and Web of Science from 1995 onwards.Data was also obtained from websites/books/book chapters.

关键词： flaxseed Linum usitatissimum Omega-3 fatty acid Preventive medicine Nutraceutical foods

A β-glucosidase-producing M-2 strain: Isolation from cow dung and fermentation parameter optimization for flaxseed cake

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Animal Nutrition 2019年第1期5卷 101-108页

作者： Chenhui Li Junshu Wei Yaping Jing Baoxia Teng Pingrong Yang Xinjun Chen Haiying Huang Tang Zhao Tuanjie Che Chunjiang Zhang School of Life Sciences Lanzhou University Key Laboratory of Cell Activities and Stress Adaptations of the Ministry of Education Lanzhou University Gansu Key Laboratory of Functional Genomics and Molecular Diagnosis Gansu Key Laboratory of Biomonitoring and Bioremediation for Environmental Pollution Lanzhou University Gansu Institute of Drug Control

flaxseed cake contains cyanogenic glucosides, which can be metabolized into hydrocyanic acid in an animal's body, leading to asphyxia poisoning in cells. Beta-glucosidase is highly efficient in degrading cyanogenic glucosides. The Cattle may have b-glucosidase-producing strains in the intestinal tract after eating small amounts of flaxseed cake for a long time. This study aimed to isolate of a strain from cow dung that produces b-glucosidase with high activity and can significantly reduce the amount of cyanogenic glucosides. We used cow dung as the microflora source and an esculin agar as the selective medium. After screening with 0.05% esculin and 0.01% ferric citrate, we isolated 5 strains producing high amounts of b-glucosidase. In vitro flaxseed cake fermentation was fermented by these 5 strains, in which the strain M-2 exerted the best effect(P flaxseed and the comprehensive utilization of flaxseed cake.

关键词： flaxseed cake Cyanogenic glycosides Fermentation b-glucosidase Crude protein Lichtheimia

Effect of full-fat sunflower or flaxseed seeds dietary inclusion on performance,egg yolk fatty acid profile and egg quality in laying hens

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Animal Nutrition 2020年第2期6卷 179-184页

作者： Yandy J.Aguillón-Páez Laura A.Romero Gonzalo J.Diaz Facultad de Ciencias Agropecuarias Universidad de CundinamarcaFusagasugá252211Colombia Facultad de Medicina Veterinaria y de Zootecnia Universidad Nacional de ColombiaBogotá111321Colombia

A study was conducted to evaluate the effect of the dietary inclusion of full-fat flaxseed of full-fat sunflower seeds on performance parameters,egg quality parameters and egg yolk fatty acid profile in laying hens.A total of 150 Babcock Brown hens at 27 weeks of age were distributed in 3 experimental treatments,as follows:T1,control;T2,diet containing 13.5% full-fat whole flaxseed seeds;and T3,diet containing 13.5% full-fat ground sunflower seeds.Feed and water were provided ad libitum and the experiment lasted for 8 weeks.No significant differences were found on egg quality parameters,but total egg production and rate of lay were significantly(P flaxseed full-fat seeds significantly increases the n-3 polyunsaturated fatty acid(PUFA) content in the eggs and lowers the n-6:n-3 ratio without affecting performance parameters.Inclusion of full-fat sunflower seeds increases the n-6 PUFA content but affects total egg production and rate of lay.Further studies are needed to determine the level of inclusion of full-fat sunflower seeds that does not affect performance.

关键词： flaxseed Sunflower Polyunsaturated fatty acid Laying hens Egg quality Performance

Effects of extrusion parameters on rheological properties,chromatism,protein solubility and microstructure of flaxseed-corn mixture

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International Journal of Agricultural and Biological Engineering 2015年第6期8卷 89-98页

作者： Wu Min Liu Yi Wang Lijun Li Dong College of Engineering China Agricultural UniversityBeijing 100083China Engineering Research Center for Modern Agricultural Equipment&Facilities Ministry of EducationChina College of Food Science and Nutritional Engineering China Agricultural UniversityBeijing 100083China

As a kind of significant functional food material,flaxseed can be processed into snacks by extrusion technology.This research mainly studied the effects of different extrusion conditions:temperature,screw speed,material moisture content and proportion of added flaxseed,respectively.Moreover,the rheological properties of steady state were also investigated.Results showed that the steady state shear sweep tendency of extruded disperse system accorded to the power law model of non-Newtonian fluid.By fitting extrusion parameters and the parameters of power law model with polynomial,the maximum of consistency index and minimum of liquidity index can be gained when extruding temperature was 120°C,screw speed was 100 r/min and the proportion of added flaxseed was 20%.Maillard reaction could occur in extruded melt when material moisture content was less than 18.2%,and then formed to be brown by-products;however,the Maillard reaction slowed down and color aberration decreased when the moisture content increased.Protein soluble index observably reduced after extrusion,which indicated that protein denaturation during extruding process and created hydrophobic structure.The study of scanning rheological and electron microscope explained the process of starch,protein and fat in mixture formed steady polymer during extruding process.

关键词： flaxseed extrusion flaxseed-corn blend steady shear rheological property food processing

Effects of extrusion parameters on physicochemical properties of flaxseed snack and process optimization

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International Journal of Agricultural and Biological Engineering 2015年第5期8卷 121-131页

作者： Wu Min Liu Yi Wang Lijun Li Dong Mao Zhihuai College of Engineering China Agricultural UniversityBeijing 100083China Engineering Research Center for Modern Agricultural Equipment&Facilities Ministry of EducationBeijing 100083China College of Food Science and Nutritional Engineering China Agricultural UniversityBeijing 100083China

In order to optimize the extrusion process of flaxseeds snacks,the influence of different extrusion conditions on flaxseed production were studied by using the general four-factor quadratic designs of rotary combination and response surface methodology(RSM).Four extrusion conditions,the extrusion temperature(100-160°C),screw speed(60-180 r/min),feeding speed(18.35-54.95 kg/h)and moisture content(14%-30%w/w)were used as variables to detect the change of in vitro protein digestibility,expansion index,bulk density and texture(hardness and brittleness)of extruded productions.Through superimposed RSM contour map,it was found that the optimum extrusion conditions could be obtained at feed composition with flaxseed content of 20%,moisture content of 17.37%-22.43%,extrusion temperature of 134.3-156.1°C,screw speed of 114-165.7 r/min and feeding speed of 34.38-45.95 kg/h,respectively.Moreover,the composition and content of fatty acid in flaxseed-maize mixture changed rarely after extruded process,which indicated that extrusion had little impact on fatty acid.Under the optimum extrusion conditions,the flaxseed-maize blends can be extruded into acceptable snack foods.

关键词： flaxseed extrusion optimization physicochemical property in vitro digestibility

Characterization of flaxseed Oil for Nuclear Magnetic Resonance and Its Encapsulation

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Materials Sciences and Applications 2022年第5期13卷 279-299页

作者： Karoline Da Silva Santana Maria Inês Bruno Tavares Instituto de Macromoléculas Professora Eloisa Mano (IMA) da Universidade Federal do Rio de Janeiro Centro de Tecnologia Ilha do Fund&atilde o Rio de Janeiro RJ Brasil

flaxseed (Linum usitatissimum L.) is one of the oldest crops known by humans and it has been used in numerous applications, such as in the textile industry, feed formulation, fertilizers, and paper industry. However, nowadays these seeds have won an important highlight for human consumption due to their active ingredients that make them an excellent functional food. Thus, this study aimed to extract flaxseed oil, an oil rich in omega 3 and 6, characterize it by using nuclear magnetic resonance (NMR) and Fourier-transform infrared spectroscopy (FTIR) and then encapsulate this oil in polycaprolactone (PCL) on the micro scale, using the nanoprecipitation technique and subsequently freeze-drying. To determine the mean diameter, the dynamic light scattering technique (DLS) was used, and to verify whether there was encapsulation, the pulse sequence MSE-FID, an NMR sequence in the time domain, was also used. In addition to the previously mentioned techniques, X-ray diffraction (XRD) was also employed. flaxseed flour was also analyzed by time-domain NMR and FTIR. The results obtained by NMR show that the oil consists of fatty acid esters in the form of triglycerides in which there is the presence of esters of α-linolenic and linoleic acids, respectively ALA and LA, according to the literature. Regarding the material after encapsulation, it presented a mean diameter of 445.2 ± 41 nm and PDI of 0.674 ± 0.064, therefore classified as microparticles. Finally, using the sequence MSE-FID and the FTIR, it can be concluded that there has been the microencapsulation of flaxseed oil in the particles formed.

关键词： flaxseed NMR Functional Food Encapsulation

Effect of flaxseed supplementation on metabolic state,endocrine profiles,body composition and reproductive performance of sows

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Asian pacific Journal of Reproduction 2021年第3期10卷 127-136页

作者： Sukhjinder Kaur Ashwani Kumar Singh Mrigank Honparkhe Ajeet Kumar Prahlad Singh Udeybir Singh Department of Veterinary Gynaecology and Obstetrics Guru Angad Dev Veterinary and Animal Sciences UniversityLudhianaPunjabIndia Department of Animal Nutrition Guru Angad Dev Veterinary and Animal Sciences UniversityLudhianaPunjabIndia

Objective:To assess the effect of flaxseed supplementation on metabolic profile,endocrine concentrations,non-esterified fatty acids(NEFA),body composition variables,and reproductive performance of sows.Methods:All the 21 crossbred Large White Yorkshire sows were considered in the study period starting at day 1 of current farrowing when the feeding of specific supplemental ration was started until the day of subsequent farrowing(days 150-155)and were equally allocated into three groups.Group 1 served as the control group and followed their normal feeding schedule.Group 2 and group 3,in addition to their normal feeding schedule,were supplemented with flaxseed at a rate of 0.5%and 1.0%of the dry matter,respectively.Blood samples were collected 15 days prior to farrowing,on the day of farrowing(day 0),at weekly intervals until day 28 of lactation and at monthly intervals during gestation to harvest the plasma.Plasma was used to assess the metabolic and endocrine status of sows.Body weight of each sow and individual birth weight of all piglets born were measured.Results:flaxseed supplementation led to decrease in plasma cholesterol and triglyceride levels in the supplemented groups than in the control group(P0.05).Conclusions:flaxseed improves endocrine profiles,NEFA concentrations and body weight,resulting in better pregnancy rate and litter size.

关键词： Endocrine profile flaxseed Non-esterified fatty acids Piglet mortality Pregnancy rate Sow

Dietary flaxseed oil regulate lipid metabolism associated with modulation of gut microbiota in high-fat-diet fed mice

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Oil Crop Science 2019年第4期4卷 195-207页

作者： Chen Yang Zhenxia Xu Zhou Xin Qianchun Deng Wenchao Chen Fenghong Huang Oil Crops Research Institute Chinese Academy of Agricultural Sciences Oil Crops and Lipids Process Technology National & Local Joint Engineering Laboratory Hubei Key Laboratory of Lipid Chemistry and Nutrition Key Laboratory of Oilseeds Processing Ministry of Agriculture

Accumulating data suggest that consuming dietary flaxseed oil(FSO)was a potential strategy for treating diet-induced lipid metabolism disorder(LMD).Effects of FSO on high-fat-diet(HFD)induced LMD and gut microbiota were studied in C57/BL6J mice.Results showed that FSO remarkably suppressed body weight gain induced by HFD and also attenuated LMD by decreasing levels of total cholesterol(TC),total triglyceride(TG),lowdensity lipoprotein cholesterol(LDL-C),non-esterified fatty acid(NEFA)and fasting bloodglucose(FBG)in serum.FSO treatment modulated mRNA expression level of genes associated with glucose and lipid metabolism.It regulated gut microbiome at different taxonomic levels by increasing proportions of beneficial Alistipes,Anaeroplasma,Bifidobacterium and inhibiting the growth of insulin resistance or obesity-associated bacteria such as Adlercreutzia,Dorea and Sporosarcina,compared with HFD group.Spearman's correlation analysis suggested that modulation of gut microbiota by FSO were closely related with LMD parameters.These findings might help us to better understand FSO impact on human health.

关键词： flaxseed oil lipid metabolism gut microbiota high-fat-diet

Effect of flaxseed on Bile Tolerances of <i>Lactobacillus acidophilus, Lactobacillus bulgaricus</i>, and <i>Streptococcus thermophilus</i>

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Food and Nutrition Sciences 2021年第7期12卷 670-680页

作者： Meghana Theegala René Adalberto Chigüila Arévalo Valerie Viana Douglas Olson Kayanush Aryana School of Animal Sciences Louisiana State University Baton Rouge USA School of Nutrition and Food Sciences Louisiana State University Agricultural Center Baton Rouge USA

Consumption of flaxseed provides health benefits. Bile tolerance allows survival of probiotics in the intestinal tract. The objective was to determine whether or not flaxseed enhances bile tolerance of Lactobacillus acidophilus (L. acidophilus) LA-K, Lactobacillus delbruekii ssp. bulgaricus (L. bulgaricus) LB-12, and Streptococcus salivarius ssp. thermophilus (S. thermophilus) ST-M5. Control and experimental (62 g flaxseed/L) broths containing 0.3% oxgall were prepared for each culture, sterilized, cooled, inoculated, and plated for 8 h. Growth of each microorganism in both the control and experimental broths was evaluated by the slope of the regression line of its log count versus time after inoculation. flaxseed significantly enhanced growth of

关键词： flaxseed Bile tolerance Lactobacillus acidophilus Lactobacillus bulgaricus Streptococcus thermophilus Probiotic