JOURNAL OF FOOD COMPOSITION AND ANALYSIS
·
2025
·
IF 4.6
Yongyao Lu,Yanlin Hou,Shutian Liu,Shugang Jia,Yanmei Zhu,Xuehong Zhang
The composition and content of γ-oryzanol significantly influenced its biological activity. The contents of γ-oryzanol in 19 Chinese brown rice ( Oryza sativa L.) cultivars were quantified and characterized using high-performance liquid chromatography/mass spectrometry . The total content of γ-oryzanol in these 19 Chinese brown rice cultivars ranged from 19.37 to 232.2 mg/100 g, with an average of 76.23 mg/100 g. Five specific steryl ferulates were identified. Cycloartenyl ferulate, 24-methylene cycloartanyl ferulate, and β-sitosteryl ferulate comprised approximately 82 % of the total γ-oryzanol content, while campesteryl ferulate and stigmastanyl ferulate constituted the remaining 18 %. Japonica and glutinous rice exhibited similar γ - oryzanol contents, which were significantly different from those of indica rice. No significant difference was observed in the total γ-oryzanol content between the short-grain and long-grain rice. However, there were significant differences in the steryl ferulates. Both latitude and longitude significantly influenced the γ-oryzanol content, and longitude had a more pronounced effect than latitude. Apart from the lack of correlation between cycloartenyl ferulate and β-sitosteryl ferulate, significant correlations were observed among the contents of the other steryl ferulates. This study offers valuable insights to scientifically assess the nutritional value of Chinese brown rice, guide the breeding of varieties and inform high-quality cultivation practices.
研究领域:
食品科学
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植物化学
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营养学
✓ 已验证
产品关联
DOI
高影响因子
FOOD HYDROCOLLOIDS
·
2023
·
IF 10.7
Ling Zheng,Jinfeng Zhong,Xiong Liu,Qiang Wang,Xiaoli Qin
With an aim to prepare a novel formula for healthy oleogel, diacylglycerol (DAG)-rich oil as a continuous oil phase, ethyl cellulose (EC) as a gelator and γ-oryzanol (GO) as an antioxidant were used. Effects of EC viscosity and EC/GO mass ratio on the physicochemical properties were studied. Besides, interactions between the components were analyzed by Fourier transform infrared spectroscopy and molecular dynamics (MD) simulation. The EC with a viscosity of 18–22 mPa s resulted in slightly higher oil binding capacity (99.84% vs 98.55% at 10% EC, and 99.92% vs 99.49% at 12% EC) and significantly stronger hardness and gel strength of DAG oil oleogels than EC with a viscosity of 45–55 mPa s. Moreover, the hardness and rheological properties of oleogels were negatively correlated to GO addition. MD simulation was used to understand this effect of GO addition, showing that EC-GO complex had lower binding energy (−107.14 kJ/mol) than the complexes of GO-DAG (−105.64 kJ/mol) and EC-DAG (−101.96 kJ/mol), leading to the disruption of the capacity of EC to structure DAG-rich oil. Interactions between the components were mainly governed by van der Waals interactions. The peroxide value of the oleogels decreased by 1.89 mmol/kg as EC18/GO mass ratio changed from 12:0 to 12:4, indicating good antioxidant activity of GO. Overall, the characteristics of DAG oil oleogels could be modulated by the addition of GO. The study may provide considerable potential to develop healthy and stable oleogels with high DAG, low saturated and trans -fatty acids for food industry.
研究领域:
食品科学
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生物化学
✓ 已验证
DOI
高影响因子
Food & Function
·
2017
·Vol. 8
·期 6
·2202-2211
·
IF 3.247
Jinfeng Zhong,Xiong Liu,Yonghua Wang,Xiaoli Qin,Zeling Li
γ-Oryzanol is a natural antioxidant and nutraceutical compound, which makes it a good candidate for nutraceuticals, food supplements and pharmaceutical preparations. However, the incorporation of γ-oryzanol into aqueous formulations is rather difficult and its bioavailability can be severely decreased because of its water-insoluble property. In this study, γ-oryzanol-enriched nanoemulsion based fish oil and medium-chain triglyceride as carrier oils were proposed. The main objective was to optimize process parameters to form stable nanoemulsions and evaluate their physicochemical stability. The formulations of stable γ-oryzanol nanoemulsions were composed of 10% mixed carrier oils (weight ratio of fish oil to medium-chain triglyceride = 3 : 7) and 10% mixed surfactants (weight ratio of Tween 80 to Span 20 = 3 : 1). The nanoemulsions were stable at a broad pH range of 2–7 and high salt concentrations (≤0.8 mol L−1) and sucrose levels (≤16%). The nanoemulsions were much more stable at heating temperatures below 50 °C than at elevated heating temperatures (60 and 70 °C). The nanoemulsions maintained their physical stability at various storage temperatures (5–37 °C) for 18 days. Nanoemulsions at 5 and 23 °C had lower peroxide values and anisidine values than those at an elevated storage temperature (37 °C). These results demonstrate that the low-energy emulsification method can produce γ-oryzanol-enriched nanoemulsions using fish oil and medium-chain triglyceride as carrier oils, and provide useful information for producing bioactive lipids-loaded nanoemulsions for food systems, personal care and pharmaceutical products.
研究领域:
食品科学
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药学
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营养学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Food Chemistry-X
·
2024
·
IF 6.5
Shaowei Li,Yuting Yuan,Liangxiao Zhang,Fei Ma,Peiwu Li
This study was based on QuEChERS cleanup coupled with UHPLC-MS/MS for the determination of γ-oryzanol compounds in vegetable oils. Several parameters of QuEChERS and UHPLC-MS/MS were studied for purification and detection of γ-oryzanol compounds in oil samples. Under the optimized conditions, the whole pretreatment procedure could be accomplished within 10 min without tedious procedure, larger volume of organic solvent and complicated apparatus. The limit of detections and the limit of quantifications for γ-oryzanol compounds were ranging from 0.1-0.3 µg kg −1 and 0.4–1.0 µg kg −1 , respectively. Satisfactory recoveries of all analyts were ranging from 72.2 % to 101.3 %, and the intra-day and inter-day precision were less than 10.6 %. The validation indicated that rice band oil and corn oil were rich in 24-mCAF, CAF, β-SIF, CMF and STF. The QuEChERS-UHPLC-MS/MS simultaneously quantified five γ-oryzanol compounds in lipid matrices and assessed the nutritional and functional substances of vegetable oils.
研究领域:
食品科学
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分析化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2016
·
IF 4.052
Xiao-Wei Chen,Ya-Jun Chen,Jin-Mei Wang,Jian Guo,Shou-Wei Yin,Xiao-Quan Yang
A current challenge in the area of food emulsion is the design of microstructure that provides controlled release of volatile compounds during storage and consumption. Here, a new strategy addressed this problem at the fundamental level by describing the design of organogel-based emulsion from the self-assembly of β -sitosterol and γ -oryzanol that are capable of tuning volatile release. The results showed that the release rate ( v 0 ), maximum headspace concentrations ( C max ) and partition coefficients ( k a / e ) above structured emulsions were significantly lower than unstructured emulsions and controlled release doing undergo tunable though the self-assembled interface and core fine microstructure from internal phase under dynamic and static condition. This result provides an understanding of how emulsions can behave as delivery system to better design novel food products with enhanced sensorial and nutritional attributes.
研究领域:
食品科学
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胶体化学
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材料科学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
·
2024
·
IF 3.3
Hongbo Mi,Yingci Yang,Shumin Yi,Jianrong Li,Jingxin Chen,Xuepeng Li
BACKGROUND The effect of oleogels prepared with peanut oil and different concentrations of γ -oryzanol and β -sitosterol mixture ( γ / β ; 20, 40, 60, 80 and 100 g kg −1 ) on the physicochemical and gel properties of myofibrillar protein (MP) was investigated. RESULTS The solubility and average particle size of MP first decreased and then increased with increasing γ / β concentration. Peanut oil or oleogels could induce the exposure of hydrophobic amino acids and the unfolding of MP, thus significantly increasing the surface hydrophobicity, sulfhydryl content and absolute value of zeta potential, which reached maximum values when the γ / β concentration was 60 g kg −1 ( P < 0.05). The addition of peanut oil decreased the gel strength and water holding capacity of MP gel. However, oleogels prepared with 60 g kg −1 γ / β could significantly increase the hydrophobic interactions and disulfide bond content of MP gel ( P < 0.05), which promoted the crosslinking and aggregation of MP, enhancing the gel properties. Peanut oil had no significant influence on the secondary structure of MP, while oleogels promoted the transition of MP conformation from α -helix to β -sheet structure. The results of light microscopy and confocal laser scanning microscopy indicated that oleogels prepared with 60 g kg −1 γ / β filled in the pores of MP gel network to form denser and more uniform structure. CONCLUSION Oleogels prepared with 60 g kg −1 γ / β could effectively improve the quality of MP gel and have promising application prospects in surimi products. © 2024 Society of Chemical Industry.
研究领域:
食品科学
·
生物化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
NEUROPHARMACOLOGY
·
2019
·
IF 4.367
Chunting Zhang,Weiwei Liang,Hongyong Wang,Yueqing Yang,Tianhang Wang,Shuyu Wang,Xudong Wang,Ying Wang,Honglin Feng
Oxidative stress plays a critical role in mutant copper/zinc superoxide dismutase 1 ( SOD1 )-linked amyotrophic lateral sclerosis (ALS), a fatal neurodegenerative disease characterized by selective loss of motor neurons . Thus, an anti-oxidative stress remedy might be a promising means for the treatment of ALS. The aim of the present study is to investigate the neuroprotective effects of γ-oryzanol (Orz) and elucidate its relevant molecular mechanisms in mutant hSOD1 -linked Drosophila and cell models of ALS. Orz treatment provided neuroprotection in flies with expression of hSOD1-G85R in motor neurons, as demonstrated by the prolonged survival, improvement of motor deficits, reduced oxidative damage and regulated redox homeostasis when compared with those in controls. Moreover, Orz significantly decreased neuronal apoptosis and upregulated the nuclear factor erythroid 2-related factor 2 (Nrf2)/glutamate-cysteine ligase catalytic subunit (GCLC) antioxidant pathway via activating Akt in hSOD1-G93A -expressing NSC-34 cells. In addition, our results showed that both in vivo and in vitro , Akt served as an upstream regulator of signal transducers and activators of transcription (Stat) 3 stimulated by Orz, which further increased the level of another anti-oxidative stress factor heat-shock protein 70 (HSP70). Altogether, these findings provide evidence that Orz has potential neuroprotective effects that may be beneficial in the treatment of ALS disease with SOD1 mutations.
研究领域:
神经科学
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分子生物学
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药理学
·
神经退行性疾病
✓ 已验证
DOI
PubMed
高影响因子
Foods
·
2025
·Vol. 14
·期 7
·1206
·
IF 5.1
Jingwen Li,Yujuan Hu,Qing Ma,Dongkun Zhao,Xinjing Dou,Baocheng Xu,Lili Liu
This study prepared palm stearin/linseed oil-based margarines (PST/LO-BMs) and palm stearin/linseed oil oleogel-based margarines (PST/LO-OBM) by incorporating varying proportions (20–60% oil phase) of linseed oil (LO) and LO-based oleogel, respectively. By comparing PST/LO-OBMs and PST/LO-BMs, it was found that the introduction of phytosterol–γ-oryzanol (PO) complexes and glycerol monostearate (GMS) to PST/LO-OBM induced three distinct crystalline morphologies: needle-like crystals, spherical crystals, and cluster-type crystals. These crystal assemblies synergistically constructed a robust three-dimensional network, effectively entrapping both aqueous droplets and liquid oil fractions while substantially reinforcing the structural integrity of PST/LO-OBM. Notably, the incorporated gelators modified the crystallization behavior, where GMS likely served as a nucleating site promoting triglyceride crystallization. This structural modulation yielded favorable β’-form crystal polymorphism, which is critically associated with enhanced textural properties. Comparative analysis with commercial margarine revealed that the PST45/LO40-OBM formulation exhibited comparable rheological performance, crystalline type, and thermal properties, while demonstrating superior nutritional characteristics, containing elevated levels of α-linolenic acid (23.54%), phytosterol (1410 mg/100 g), and γ-oryzanol (2110 mg/100 g). These findings provide fundamental insights for margarine alternatives with nutritional attributes.
研究领域:
食品科学
·
营养学
·
油脂化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD RESEARCH INTERNATIONAL
·
2022
·
IF 7.425
Sijia Yin,Tisong Liang,Shunshan Jiao,Pu Jing
Micronization affects physicochemical and functional properties of materials and hence might improve the quality of rice bran, following stabilization treatments. The micronization effects of stabilized rice bran via extrusion or radio frequency treatments on their morphology and functional properties, and releasable capability were investigated. Micronization reduced particle size, water binding capacity and swelling capacity of rice bran, and increased their whiteness, water solubility index, and nutrient releasability. However, no significant changes in oil binding capacity and thermal index after micronization were observed. Moreover, micronization could decrease the bulk density of rice bran stabilized by extrusion. The releasability of phenolics, flavonoids, γ-oryzanol, and minerals (K, Mg, Zn and Fe) from rice bran after micronization was improved based on in vitro digestion models. These findings suggested that micronization of rice bran following stabilization, especially extrusion treatment, could improve its functional and nutritional properties. The types of stabilization processing of rice bran, followed by micronization, should be considered practically for functional and nutritional properties.
研究领域:
食品科学
·
营养学
·
化学工程
✓ 已验证
产品关联
DOI
PubMed
高影响因子
危险品化学品经营许可证（带存储）