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Phenolic compounds profile of Amomum tsaoko Crevost et Lemaire and their antioxidant and hypoglycemic potential

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food Bioscience 2023年第2期52卷 1332-1342页

作者： Huiqun Fan Mingshun Chen Taotao Dai Lizhen Deng Chengmei Liu Wei Zhou Jun Chen State Key laboratory of food Science and technology Nanchang UniversityNanchang330047China Key laboratory of tropical Crop products Processing of Ministry of Agriculture and Rural Affairs Agricultural Products Processing Research InstituteChinese Academy of Tropical Agricultural SciencesZhanjiangGuangdong524001China

This study determined the phytochemical composition and bioactivity(antioxidant and hypoglycemic)in five fractions(petroleum ether,chloroform,ethyl acetate,n-butanol,and water fractions)obtained from ethanol extract of Amomum tsaoko Crevost et Lemaire(***).Qualitative and quantitative analyses of phenolic compounds were carried out with UHPLC-ESI-QTOF-MS/MS.50 bioactive compounds were identified from five different fractions,including 11 phenolic acids and derivatives,18 flavonoids and derivatives,14 proanthocyanidins,2 organic acids,and 5 other *** was found that ethyl acetate fraction(EF)was enriched with the most types and contents of *** and derivatives(including epicatechin and catechin)were the primary phenolic compounds in *** addition,EF demonstrated excellent antioxidant activity(DPPH and ABTS with IC_(50)=0.17 and 0.07 mg/mL,FRAP of 546.10 mg VCE/g DW)and anti-α-glucosidase activity(IC_(50)=20.14μg/mL).EF could ameliorate fasting blood glucose and glucose tolerance of diabetic *** conclusion,EF could be developed as a potential candidate for preventing or treating oxidative stress diseases and diabetes.

关键词： Amomum tsaoko Crevost et Lemaire UHPLC-ESI-QTOF-MS/MS Ethyl acetate fraction Antioxidant Hypoglycemic

Phenolic Profiles and Antioxidant Activity of Buckwheat (Fagopyrum esculentum Mench and Fagopyrum tartaricum L. Gaerth) Hulls, Brans and Flours

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Journal of Integrative Agriculture 2013年第9期12卷 1684-1693页

作者： LI Fu-hua YUAN Ya YANG Xiao-lan TAO Shu-ying MING Jian College of food Science Southwest University Key laboratory of food Processing & technology of Chongqing laboratory of Quality & Safety Risk Assessment for Agro-products on Storage and Presevation Mimnistry of Agriculture

The extracts from hulls, brans and flours of Fagopyrum esculentum M6ench （FEM, three varieties） and Fagopyrum tartaricum L. Gaerth （FTG, seven varieties） were screened for free and bound phenolic content or total phenolic content （TPC）, as well as 1,1 diphenyl-2-picryl hydrazyl （DPPH） free radical scavenging activity and reducing power. Free phenolics were predominant in buckwheat hulls, brans and flours. FEM hulls extract exhibited the highest reducing power and DPPH free radical scavenging activity with the average ECs0 84.54 μg mL^-1 and IC50 11.54 μg mL^-1 respectively, FTG brans extract had the highest average TPC （24.87 mg GAE g^-1 DW）, and FEM flours extract showed the lowest TPC, reducing power and radical scavenging activity. Furthermore, the correlations among TPC, DPPH free radical scavenging activity and reducing power of all the samples were investigated. The rank correlation coefficient （rs） between reducing power and DPPH free radical scavenging activity of buckwheat hulls, between TPC and DPPH free radical scavenging activity of buckwheat flours were 0.76 and 0.79, respectively （P〈0.05）. However, there is no significant correlation between the remaining indexes of hulls and flours, as well as the ten buckwheat brans. This result indicated that some non-phenolic compounds also contributed to the total antioxidant activity in hulls, brans and flours of buckwheats. This study demonstrated that buckwheat hulls and brans, rather than flours, are good source of antioxidants.

关键词： Fagopyrum esculentum MSench Fagopyrum tartaricum L. Gaerth phenolic content antioxidative activity,buckwheat correlation analysis

Mathematical Modeling and Effect of Various Hot-Air Drying on Mushroom(Lentinus edodes)

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Journal of Integrative Agriculture 2014年第1期13卷 207-216页

作者： GUO Xiao-hui XIA Chun-yan TAN Yu-rong CHEN Long MING Jian College of food Science Southwest University Key laboratory of food Processing & technology of Chongqing laboratory of Quality & Safety Risk Assessment for Agro-products on Storage and Presevation (Chongqing) Ministry of Agriculture

An experimental study was performed to determine the characteristics and drying process of mushroom （Lentinus edodes） by 6 different hot-air drying methods namely isothermal drying, uniform raise drying, non-uniform raise drying, uniform intermittent drying, non-uniform intermittent drying and combined drying. The chemical composition （dry matter, ash, crude protein, crude fat, total sugars, dietary fiber, and energy）, color parameters （L, a＊, b＊, c＊, and h~） and rehydration capacities were determined. Among all the experiments, non-uniform intermittent drying reached a better comprehensive results due to the higher chemical composition, better color quality associated with high bright （26.381＋5.842）, high color tone （73.670＋2.975）, low chroma （13.349a：3.456） as well as the highest rehydration （453.76% weigh of dried body）. Nine kinds of classical mathematical model were used to obtained moisture data and the Midili-kucuk model can be described by the drying process with the coefficient （R2 ranged from 0.99790 to 0.99967）, chi-square （X2 ranged from 0.00003 to 0.00019） and root mean square error （RMSE ranged from 0.000486 to 0.0012367）.

关键词： Lentinus edodes hot-air drying mathematical model

Effects of lairage after transport on post mortem muscle glycolysis, protein phosphorylation and lamb meat quality

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Journal of Integrative Agriculture 2018年第10期17卷 2336-2344页

作者： LI Xin XIA An-qi CHEN Li-juan DU Man-ting CHEN Li KANG Ning ZHANG De-quan Institute of food Science and technology Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing Ministry of Agriculture

The objective of this study was to investigate the effect of lairage after transport on post mortem muscle glycolysis,protein phosphorylation and lamb meat *** preslaughter animal treatments,transport for 3 h and lairage for 0 h（T3L0）and transport for 3 h and then lairage for 12 h（T3L12）,were compared with a control treatment of 0 h transport and 0 h *** obtained showed that preslaughter transport had a significant effect on lamb meat *** from lambs of the T3L0 treatment showed higher（P=0.026）pH24 h and higher（P=0.021）pH48 h values,but lower（P〈0.001）drip loss and lower（P〈0.05）glycolytic potential at 0 h post mortem than those of the T3L12 and control *** samples of the T3L0 group showed higher（P=0.046）shear force and lower（P=0.005）b＊ value than those of the T3L12 *** glycogen concentration at 0,2,4 h post mortem were lower（P〈0.05）in the T3L0 group than in *** significant difference（P〉0.05）in most meat quality parameters was determined between the T3L12 group and control,showing lairage for 12 h allowed lambs to recover from the effects of transport for 3 h and resulted in similar meat quality characteristics compared to no *** after transport did not affect most meat quality indices in comparison with control,but increased the meat drip loss and b＊value of lambs possibly through decreasing glycogen concentration and glycolytic potential.

关键词： lamb transport lairage meat quality glycolytic metabolite protein phosphorylation

The characterization of acid and pepsin soluble collagen from ovine bones (Ujumuqin sheep)

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Journal of Integrative Agriculture 2018年第3期17卷 704-711页

作者： GAO Ling-ling WANG Zhen-yu LI Zheng ZHANG Cai-xia ZHANG De-quan Institute of food Science and technology Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-products Processing Ministry of Agriculture

Ovine bones are the major by-products after slaughtered. The present study was conducted to extract and characterize acid soluble collagens （ASC） and pepsin soluble collagens （PSC） from ovine bones （Ujumuqin sheep）. Ovine bones collagen were identified by sodium dodecyl sulfate-polyacrylamide gel electrophoresis （SDS-PAGE） and liquid chromatography-tan- dem mass spectrometry （LC-MS/MS） as type I collagen. The results of Fourier transform infrared （FTIR） spectra analysis testified the existence of triple superhelical structure in both ASC and PSC, showing pepsin did not disrupt the triple helical structure of ovine bones collagen. Glycine, accounting for one-third of total amino acids, was the major amino acid for ovine bones collagen. Higher imino acid content was responsible for higher thermal denaturation temperature of ovine bones collagen compared to fish collagens. The isoelectric point of ASC was lower than PSC due to the higher content of acidic amino acids. Therefore, this study provides the potential reference for collagen extraction and application of ovine bones by-procduct.

关键词： ovine bones collagen characterization amino acid composition denaturation temperature

Relationship of chemical properties of different peanut varieties to peanut butter storage stability

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Journal of Integrative Agriculture 2018年第5期17卷 1003-1010页

作者： GONG A-na SHI Ai-min LIU Hong-zhi YU Hong-wei LIU Li LIN Wei-jing WANG Qiang Institute of food Science and technology Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-products ProcessingMinistry of Agriculture Department of food Science Shenyang Agricultural University

This study examined the effect of peanut quality on the storage stability of peanut butter. The quality of 17 varieties of peanuts was analyzed, and each was used to prepare peanut butter. For different storage temperatures and durations, stability of the peanut butter was measured according to three indicators： peroxide value, acid value, and centrifugal rate. The correlation between peanut components and peanut butter storage stability was also investigated. The results indicated significant differences in fatty acid composition between different varieties of peanut. Peanut butter prepared with high oleic peanuts（Kainong 17-15） had a significantly longer shelf life than that of other varieties. The significant correlation between the stability of peanut butter and peanut quality suggests that oleic acid and linoleic acid were the main influencing factors on stability. This study finds that the high oleic peanuts（HOP） is the most suitable variety for making peanut butter, which can allow farmers and processors to choose the specific variety for better product and shelf life.

关键词： peanut varieties quality peanut butter prepared storage stability

Qualitative and quantitative analysis ofβ-sitosterol marker in virgin camellia oil and virgin olive oil

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food Quality and Safety 2023年第4期7卷 579-587页

作者：李阳吴旻谕翟量张辉沈立荣 National Engineering laboratory of Intelligent food technology and Equipment Key Laboratory for Agro-Products Postharvest Handling of Ministry of AgricultureKey Laboratory for Agro-Products Nutritional Evaluation of Ministry of AgricultureZhejiang Key Laboratory for Agro-Food ProcessingFuli Institute of Food ScienceCollege of Biosystems Engineering and Food ScienceZhejiang UniversityHangzhouChina Innovation Center of Yangtze River Delta Zhejiang UniversityJiaxingChina

Camellia oil and olive oil with superior economic value are easily adulterated with other,cheaper *** is difficult to identify both oils by traditional methods because of their similar fatty acid *** the present study,a novel method for qualitative and quantitative analysis ofβ-sitosterol using GC/MS and GC/FID was developed to identify camellia oil and olive *** method validation ofβ-sitosterol analysis showed good linearity and satisfactory values for recovery,accuracy,precision,and *** linear regression coefficient(R^(2))of the calibration curve was *** acceptable limit of detection(0.36 mg/100 g)and limit of quantification(1.20 mg/100 g)were *** spiked recoveries were 95.0%to 100.3%.The relative standard deviation(RSD)of within-day precision was less than 3.26%,and the RSD of retention times and peak areas for repeatability were within 0.03%and 1.08%,*** contents ofβ-sitosterol in virgin camellia oil and virgin olive oil were in the range of 14.1–30.2 mg/100 g and 94.3–173.2 mg/100 g,respectively,indicating that theβ-sitosterol content in the former is seven times that in the latter,andβ-sitosterol could be a potential marker for the authentication and adulteration detection of both oils.

关键词： β-Sitosterol virgin camellia oil(VCO) virgin olive oil(VOO) qualitative analysis quantitative analysis

Influence of potato flour on dough rheological properties and quality of steamed bread

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Journal of Integrative Agriculture 2016年第11期15卷 2666-2676页

作者： LIU Xing-li MU Tai-hua SUN Hong-nan ZHANG Miao CHEN Jing-wang Key laboratory of Agro-products Processing Ministry of Agriculture/Institute of Food Science and TechnologyChinese Academy of Agricultural Sciences laboratory of General and Organic Chemistry University of Liege

It is a novel idea to make steamed bread by adding potato flour into wheat flour considering the production and nutritional factors of potato. In this study, the influence of potato flour（0–35%） on dough rheology and quality of steamed bread were investigated. Potato flour addition significantly influenced the dough rheological properties and steamed bread quality, such as increased water absorption, the maximum gaseous release height, total volume of CO_2 and hardness, while decreased dough stability and specific volume of steamed bread. Moreover, correlation analysis suggested that dough height at the maximum development time, dough stability, water absorption and the phase tangent can be used for predicting the technological quality of steamed bread. Potato-wheat steamed bread had higher dietary fibre, ash content and antioxidant activity than those of wheat steamed bread. The estimated glycemic index decreased from 73.63（0%） to 60.01（35%）. Considering the sensory evaluation, the steamed bread with 20% potato flour is acceptable. In conclusion, adding appropriate quantity of potato flour to wheat flour for steamed bread production will not only maintain the technological quality, but also can improve the nutritional value of the steamed bread.

关键词： potato flour thermo-mechanical properties viscoelasticity rheofermentometer texture properties antioxidant activity

Tomato SlPti5 plays a regulative role in the plant immune response against Botrytis cinerea through modulation of ROS system and hormone pathways

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Journal of Integrative Agriculture 2022年第3期21卷 697-709页

作者： TANG Qiong ZHENG Xiao-dong GUO Jun YU Ting College of Biosystems Engineering and food Science National Engineering Laboratory of Intelligent Food Technology and Equipment/Key Laboratory for Agro-Products Postharvest Handling of Ministry of Agriculture/Zhejiang Key Laboratory for AgroFood ProcessingZhejiang UniversityHangzhou 310058P.R.China State Key laboratory of food Nutrition and Safety/Key laboratory of food Nutrition and Safety Ministry of Education/Key Laboratory of Food Quality and Health of TianjinTianjin University of Science and TechnologyTianjin 300457P.R.China

While SlPti5 has been shown to play a crucial role in the regulation of antagonistic genes in Solanum lycopersicum and Arabidopsis against pathogen infection,there have been no comprehensive studies on the effects of SlPti5 on the regulatory response mechanism of reactive oxygen species(ROS) system and hormone pathways during growth and disease resistance of tomato ***,we investigated the function of SlPti5 in the defense response of tomato against Botrytis cinerea utilizing a virus-induced gene silencing(VIGS)-based *** profile analysis showed that SlPti5 was significantly induced upon *** infection,with high expression levels in the leaves and fruit of ***-based silencing of SlPti5 inhibited early vegetative growth,increased the plant’s susceptibility to infection,promoted the development of ROS,affected the expression of genes involved in the ROS scavenging system,and attenuated the expression of genes associated with pathogenesis and the ethylene/jasmonic acid signaling *** sum,our data demonstrated that SlPti5 stimulates the immune response of tomato plant to Botrytis cinerea infection by involving the ethylene(ET)-and jasmonic acid(JA)-mediated pathways and modulating the expression of some key pathogenesis-related(PR) genes.

关键词： tomato(Solanum lycopersicum) Botrytis cinerea Sl Pti5 immune response ET-and JA-mediated signaling pathways pathogenesis-related proteins