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Food and Nutrition Sciences 2024年第5期15卷 351-360页

作者： Maurice Jean François Sylvestre Lopy Ndèye Fatou Ndiaye Malick Mbengue Mamadou Salif Sow Abdou Diouf department of cereals and legumes Institute of Food Technology (ITA) Dakar Senegal Polytechnic School Cheikh Anta Diop University Dakar Senegal

This study aimed to evaluate the nutritional and sensory characteristics of penne-type pasta produced from locally sourced cereals, tubers, and legumes. To achieve this, we formulated four different types of pasta with varying levels of incorporation ranging from 10 to 50% cereals such as millet, fonio, and rice, tubers such as manioc and sweet potato, and legumes such as cowpea. The results showed that the incorporation of local products considerably improved the nutrient content of penne without being rejected by consumers. Sensory analysis showed that the best results were obtained with mixtures of sweet potato, cowpea, and wheat, as well as with rice, manioc, cowpea, and sample wheat. These results are of great importance to manufacturers in a world where developing nutritious and attractive food products is a crucial challenge.

关键词： Pasta Tubers cereals legumes

The Relationship Between Developmental Accumulation of Leaf Soluble Proteins and Vernalization Response of Wheat(Triticum aestivum ***. Thell)

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Agricultural Sciences in China 2009年第4期8卷 410-417页

作者： M Majdi G Karimzadeh S Mahfoozi Plant Breeding and Biotechnology department Faculty of AgricultureTarbiat Modares UniversityP.O.Box 14115-336Tehran ***Iran Physiology-Agronomy Unit of department of cereals Research Seed and Plant Improvement InstituteKaraj 315854119Iran

The relationship between vernalization requirement and quantitative and qualitative changes in total leaf soluble proteins were determined in one spring （cv. Kohdasht） and two winter （cvs. Sardari and Norstar） cultivars of wheat （Triticum aestivum L.） exposed to 4℃. Plants were sampled on days 2, 14, 21 and 35 of exposure to 4℃. The final leaf number （FLN） was determined throughout the vernalization periods （0, 7, 14, 24, and 35 d） at 4℃. The final leaf number decreased until days 24 and 35 in Sardari and Norstar eultivars, respectively, indicating the vernalization saturation at these times. No clear changes were detected in the final leaf number of Kohdash cultivar, verifying no vernalization requirement for this spring wheat cultivar. Comparing with control, clear cold-induced 2-fold increases in proteins quantity occurred after 48 h following the 4℃-treatment in the leaves of the both winter wheat cultivars but, such response was not detected in the spring cultivar. However, the electrophoretic protein patterns showed between-cultivar and between-temperature treatment differences. With increasing exposure time to 4℃, the winter cultivars tended to produce more HMW polypeptides than the spring cultivar. Similar proteins were induced in both Sardari and Norstar winter wheat cultivars, however, the long vernalization requirement in Norstar resulted in high level and longer duration of expression of cold-induced proteins compared to Sardari with a short vernalization requirement. These observations indicate that vernalization response regulates the expression of low temperature （LT） tolerance proteins and determines the duration of expression of LT- induced proteins.

关键词： soluble proteins wheat Triticum aestivum L. final leaf number vernalization cold

Composite Flours-Characteristics of Wheat/Hemp and Wheat/Teff Models

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Food and Nutrition Sciences 2012年第11期3卷 1484-1490页

作者： Marie Hrusková Ivan Svec Ivana Jurinová department of Carbohydrates and cereals Institute of Chemical TechnologyPragueCzech Republic.

Wheat/hemp and wheat/teff model composites were prepared as 90:10 and 80:20 w/w blends, using two different Czech commercial wheat flour samples (standards M, M1) and bright/dark forms of these non-traditional crops flour. The objective of this study was to determine the effect of alternative flour samples on the blend compositional profiles including dietary fibre content, on the technological quality described by modern Solvent Retention Capacity method and on laboratory baking test results. According to seeds composition, nutritional flour enrichment reached higher levels of protein (from approx. 13.0% about 30% vs. 6%) and fibre contents (from approx. 3.3% about 50% vs. 30%) in the case of hemp and teff samples. In terms of the SRC profile, the qualitatively better sample M was weakened by hemp flour additions, while somewhat worse sample M1 was improved by teff flour additions. Results from the baking test showed that the hemp composites were partly dependent on hemp flour form. Volumes of bread with bright hemp were diminished from 257 mL/100g up to 196 mL/100g, the products containing dark hemp increased up to 328 mL/100g. Teff-fortified bun volumes were evaluated in close range of 325 - 369 mL/100g against 381 mL/100g for standard M1. Sensorial score of wheat/hemp breads were worse owing to spicy taste and fatty aftertaste, while hay-like by-taste in wheat/teff bread could be tolerable of 10% in recipe.

关键词： Wheat and Hemp Composite Flour Protein Content SRC Dietary Fibre Baking Test

Antioxygenic Activity of Solanum nigrum L.Leaves in Sunflower Oil Model System and Its Thermal Stability

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Food and Nutrition Sciences 2014年第11期5卷 1022-1029页

作者： Ananthan Padmashree Gopal Kumar Sharma Anil Dutt Semwal Chitrashekarachar Mahesh department of cereals and Pulses Technology Defence Food Research Laboratory Siddarthanagar Mysore India

The antioxygenic activity of Solanum nigrum L. leaves and its various solvent extracts were evaluated using sunflower oil model system. Leaf powder and its methanol/water (80:20) soluble fraction showed strong antioxygenic activity in refined sunflower oil. On the other hand, ethyl acetate fraction exhibited marginal antioxygenic activity, whereas the water soluble fraction was practically devoid of any activity in refined sunflower oil. Thermal stability of different extracts of Solanum nigrum L. leaves heated at 80?C in refined sunflower oil also indicated the strong efficacy of methanol/water (80:20) extract to inhibit thermal oxidation. Solanum nigrum L. contain high levels of magnesium (239.0 mg/100g) and phosphorous (80.3 mg/100g). Fatty acid analysis of the lipid extracted from Solanum nigrum L. leaves indicated the presence of linoleic (59.1%) as a major fatty acid. The result of this study confirmed the presence of antioxygenic compounds in leaves, in particular its methanol/water (80:20) extracts showed great potential as a natural antioxidant to inhibit lipid peroxidation in foods.

关键词： Solanum nigrum L. Antioxygenic Activity Solvent Extraction Thermal Stability Phenolics Flavonoids

In VitrAntioxygenic Activity of Ridge Gourd (Luffa acutangula) Pulp, Peel and Their Extracts on Peroxidation Models

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American Journal of Plant Sciences 2012年第10期3卷 1413-1421页

作者： Ananthan Padmashree Gopal Kumar Sharma Anil Dutt Semwal Amarinder Singh Bawa department of cereals and Pulses Technology Defence Food Research Laboratory Siddarthanagar India

Ridge gourd pulp and peel powders as well as their various solvent fractions were evaluated for antioxygenic activity using different methods. Ridge gourd pulp and peel powders at 2% level and their ethanol/water soluble extracts exhibited strong antioxygenic activity in sunflower oil stored at 37?C. The water soluble extract devoid of any antioxygenic activity in sunflower oil. Ridge gourd pulp and peel powders as well as their extracts were evaluated for their antioxygenic activity using linoleic acid peroxidation, β-carotene-linoleic acid bleaching and 1,1-diphenyl-2-picryl-hydrazyl (DPPH) methods. Ethanol/water extracts from ridge gourd pulp and peel showed highest antioxygenic activity followed by water extracts, while the petroleum ether extract showed moderate antioxygenic activity. Ridge gourd peel powder and its extracts showed slightly higher antioxygenic activity than ridge gourd pulp powder and its extracts. This may be attributed to the presence of higher amounts of phenolics and flavonoids which have been reported as potential antioxidants.

关键词： Ridge Gourd Antioxygenic Activity Solvent Extraction Phenolics Flavonoids

Development and Evaluation of Shelf Stability of Flaxoat Nutty Bar in Different Packaging Materials

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Food and Nutrition Sciences 2013年第5期4卷 538-546页

作者： Ananthan Padmashree Gopal Kumar Sharma Thimma Govindaraj department of cereals and Pulses Technology Defence Food Research Laboratory Mysore India.

Flaxoat nutty bar, a granola cereal bar was developed using oat and wheat as major cereal ingredients and their shelf life was assessed in polypropylene (PP 75 μ), paper (42 GSM) aluminium foil (20 μ) polyethylene (PFP, 37.5 μ) and metallised polyester (MP, 12 μ) low density/linear low density (150 μ) (with and without vacuum) films and stored under ambient temperature conditions and 37℃. Chemical changes in bar under different packaging materials during storage revealed that, the bar remained stable and acceptable for 12 months at ambient conditions irrespective of the packaging materials used, while at 37℃, the bar packed in PP films remained stable for 6 months only and rest of the bars packed in PFP, MP and MP (vacuum) films found stable and acceptable for the entire storage period of 12 months. The effect of aw on lipid peroxidation established the maximum stability of the bar at 0.33 aw. Fourteen fatty acids were identified in which oleic (50.91%), linoleic (22.50%) and palmitic (12.63%) acids were found to be the major fatty acids. Fortification of a bar with vitamin C, B1 and B2 contents to meet 50% RDA enhanced vitamin contents and the maximum retention was observed in bars packed under vacuum in MP films.

关键词： Cereal Bar Packaging Water Activity Chemical Changes Shelf Life

Sciadopitysin exerts anticancer effects on HepG2 hepatocellular carcinoma cells by regulating reactive oxygen species-mediated signaling pathways

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BIOCELL 2024年第7期48卷 1055-1069页

作者： YAN-NAN LI YUN-HONG XIU YAN-JUN TANG JING-LONG CAO WEN-SHUANG HOU AN-QI WANG TIAN-ZHU LI CHENG-HAO JIN department of Biochemistry and Molecular Biology Heilongjiang Bayi Agricultural UniversityDaqingChina Hemodialysis Center Daqing Oilfield General HospitalDaqingChina department of Food Science and Engineering Heilongjiang Bayi Agricultural UniversityDaqingChina department of Molecular Biology Chifeng UniversityChifengChina National Coarse cereals Engineering Research Center DaqingChina

Objectives:Sciadopitysin(SP)is aﬂavonoid in Ginkgo biloba that exhibits various pharmacological *** study aimed to investigate its antitumor effects and the underlying molecular mechanism of SP in hepatocellular carcinoma(HCC)***:Network pharmacology was used for target prediction *** Counting Kit-8(CCK-8)assay was used to test the cell *** cytometry was used to test the cell cycle distribution,apoptosis status,and reactive oxygen species(ROS)*** and wound-healing assay was used to test the migration effect of SP on HepG2 *** Blot assay was used to test the expression levels of ***:Network pharmacology analysis results showed that the mitogen-activated protein kinase(MAPK)and other signaling pathways are involved in the SP anti-HCC biological ***-8 assay results demonstrated that SP showed an obvious killing effect on three types of HCC cells and low cytotoxic effect on normal *** Blot andﬂow cytometry results showed that SP regulated MAPK/signal transducer and activator of transcription 3(STAT3)/nuclear factor kappa-B(NF-κB)signaling pathway to induce mitochondrion-dependent apoptosis in HepG2 ***,SP can arrest the G0/G1 phase cell cycle via the protein kinase B(AKT)/p21/p27/cyclin-dependent kinase(CDK)/Cyclin signaling *** healing and transwell assays showed that SP inhibited cell motility and invasion through the AKT/glycogen synthase kinase3β(GSK-3β)/vimentin/β-catenin signaling ***:Theseﬁndings demonstrated that SP induced mitochondrion-dependent apoptosis,arrested cell cycle in the G0/G1 phase,and inhibited cell migration by regulating the ROS-mediated signaling pathway in HepG2 ***,SP could serve as a therapeutic agent for the treatment of human HCC.

关键词： Sciadopitysin Hepatocellular carcinoma Apoptosis Cell cycle Cell migration

Review on marine collagen peptides induce cancer cell apoptosis,necrosis,and autophagy by reducing oxidized free radicals

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BIOCELL 2023年第5期47卷 965-975页

作者： YINGHUA LUO YU ZHANG TONG ZHANG YANNAN LI HUI XUE JINGLONG CAO WENSHUANG HOU JIAN LIU YUHE CUI TING XU CHENGHAO JIN department of Grass Science College of Animal Science and Veterinary MedicineHeilongjiang Bayi Agricultural UniversityDaqing163319China department of Biochemistry and Molecular Biology College of Life Science and TechnologyHeilongjiang Bayi Agricultural UniversityDaqing163319China National Coarse cereals Engineering Research Center Daqing163319China

Marine collagen peptides(MCPs)are natural products prepared by hydrolyzing marine collagen protein through a variety of chemical methods or *** have a range of structures and biological activities and are widely present in marine *** also have a small molecular weight,are easily modified,and absorbed by the *** properties have attracted great interest from researchers studying antioxidant,anti-tumor,and anti-aging *** of specific molecular weights have significant anti-tumor activity and no toxic side ***,MCPs have the potential use as anti-cancer adjuvant *** radicals produced by oxidation are closely related to human aging,cancer,arteriosclerosis,and other diseases,but their relationship with cancer is not well *** this review,we focus on the antioxidant properties of MCPs in the treatment of cancer,highlighting their antioxidant molecular structure and potential for clinical practice.

关键词： Marine Collagen Peptides(MCPs) Antioxidant Anti-tumor Apoptosis Necrosis Autophagy

Antimicrobial activity of crude extracts prepared from fungal mycelia

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Asian Pacific Journal of Tropical Biomedicine 2017年第3期7卷 257-261页

作者： Andriy Synytsya Jutamart Monkai Roman Bleha Anna Macurkova Tomas Ruml Juhee Ahn Ekachai Chukeatirote department of Carbohydrates and cereals University of Chemistry and TechnologyPrague 166 28Czech Republic School of Science Mae Fah Luang UniversityChiang Rai 57100Thailand department of Biochemistry and Microbiology University of Chemistry and TechnologyPrague 166 28Czech Republic department of Medical Biomaterials Engineering Kangwon National UniversityChuncheonGangwon 24341Republic of Korea

Objective: To evaluate the in vitro antimicrobial property of three different partitioned extracts(petroleum ether, ethanol and water) prepared from some fungal ***: Seven fungal mycelia were prepared, initially extracted with acidified ethanol(0.2 mol/L HCl in 80% ethanol), yielding the raw crude extracts. The obtained extracts were then further partitioned with petroleum ether(F1), ethanol(F2) and water(F3). All the fractions were tested for antimicrobial activity using the disc diffusion ***: Our data showed that all the fractions could inhibit the testing ***, the inhibitory activity was found to be dependent on(i) the fungal strains used;(ii) the solvent extracted; and(iii) the testing bacteria assayed. In general, the ethanolic extracts(F2) derived from all fungi displayed highest inhibitory activity against the testing bacteria except for Chaetomium ***: The findings of the present study concluded that the extracts prepared from the fungal mycelia had the bioactive compounds with antibacterial property. This study is a pioneering work and further study should be carried out for development of the new drug leads.

关键词： Antimicrobial activity Disc diffusion Fungal mycelia Partitioned extracts

Determination of Tea Saponin in Camellia Seed Oil with UV and HPLC Analysis

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World Journal of Engineering and Technology 2015年第4期3卷 30-37页

作者： Hadeil Omer Abdelgadir Ahmed Chengming Wang department of Food Science and Technology Institute of Cereals Oil and Vegetable Protein Engineering Huazhong Agricultural University Wuhan China

A simple procedure is described for the HPLC and UV determination of tea saponin in tea seed oil. Determinate was accomplished with UV wavelength detection 550 nm for saponification sample, and HPLC was done under conditions: C18 analytical column of TC-C18, 4. 6 × 250 mm, column temperature at room temperature, injected sample volume was 10 μL, mobile phase’s methanol, flow-rate 0.8 ml/min and detection wavelength 280 nm.

关键词： Tea Seed Oil Saponification UV High Performance Liquid Chromatography (HPLC)