Food Bioscience
·
2025
·
IF 5.9
Xing Chen,Menglin Jiang,Jie Liu,Genyi Zhang
Whole grain food is a type of healthy food with many beneficial effects, but the fundamental mechanism is still illusive. In the current study, a whole grain component (WGC), as a whole grain model, was prepared by mimicking the endosperm cellular structure through encapsulating glucomannan (dietary fiber) and starch in a matrix formed by polysaccharide gelation. A high level of slowly digestible starch (SDS) (>50 %) in WGC was observed from an in vitro digestion experiment. When the in vivo test of WGC was conducted, a reduced postprandial glycemia and an increased GLP-1 response were observed, which confirmed the stimulation effect of WGC on the secretion GLP-1, an incretin hormone with numerous health benefits. Further study showed that the blood glucose level (from 29.2 to 9.5 mmol/L) and the biomarker HbA1c (from 10.5 to 6.4 %) in diabetic mice were significantly reduced under the condition of WGC-containing diet (WGC-diet). The β-cell function and insulin sensitivity were also significantly improved. Furthermore, the WGC-diet reversed the dysbiosis with increased production of healthy short-chain fatty acids, which are likely the basis to the secretion of GLP-1. Gene expression revealed that WGC-diet activated the GLP-1 signaling pathway, leading to an increased secretion of insulin and improved β-cell function, which all contribute to the glycemic control in diabetic mice. Thus, GLP-1, as pleotropic incretin hormone, could be an important mechanism to the various health benefits of whole grain foods.
研究领域:
营养学
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分子生物学
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医学
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DOI
高影响因子
Foods
·
2025
·Vol. 14
·期 6
·1040
·
IF 5.1
Yan Zeng,Jie Wang,Mengxiao Bao,Yue Wu,Zhigang Chen
Whole grain foods have been recommended to preserve biologically active components and benefit human health. The effect of the addition amount of whole sweet potato flour (WSPF, 25%, 51%, and 75%) on the physicochemical and structural properties of extruded whole-grain noodles was evaluated. Compared with traditional wheat flour (WF), the increased content of WSPF led to an enhancement in the dough’s water retention capacity, resulting in the reduction of dough development time and stability time. The modulus of elasticity and the modulus of loss of the dough exhibited a positive correlation with the proportion of WSPF added, while the tangent value and maximum creep flexibility were negatively correlated. Confocal laser scanning microscopy (CLSM) observed that WSPF induced protein aggregation in the dough. Compared to conventional WF, the increased incorporation of WSPF resulted in improved textural characteristics of the extruded noodles. Sensory evaluation indicated that the addition of WSPF could enhance the quality of the noodles by imparting a sweet potato aroma, a distinctive color, and a satisfactory taste. These characteristics were correlated with their enhanced relative crystallinity, enthalpy, and short-range ordered structure. Additionally, 75% whole-grain sweet potato noodles exhibited the highest relative crystallinity (11.05%), enthalpy of pasting (ΔH, 22.6 J/g), and short-range ordered structure (0.78). SEM results indicated that the presence of holes in the cross-section of the sweet potato extruded noodles facilitated their rapid rehydration. Overall, the whole-grain sweet potato noodles have great potential in promoting the textural, sensory, and nutritional properties compared to traditional wheat noodles.
研究领域:
食品科学
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营养学
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产品关联
DOI
PubMed
高影响因子
FOOD RESEARCH INTERNATIONAL
·
2022
·
IF 7.425
Fang Fang,Yuxin He,Jutang Zhao,Yanli Zhang,Chunhua Chen,Huijun He,Quanyong Wu,Mengwei Hu,Shaoping Nie,Mingyong Xie,Jielun Hu
Whole grains (WGs) are considered as the representative sources of dietary fiber (DF). Thermal treatments can change the properties of DF, and potentially affecting the gut microbiota as well as human health. In this study, DF content and in vitro fermentation characteristics of 9 kinds of WGs (highland barley, barley, buckwheat, proso millet, quinoa, sorghum, coix seed, foxtail millet, and oats) after boiling and steaming treatments were compared. It was found that boiling and steaming treatments could both increase DF content in these grains, except for barley and foxtail millet. Processed WGs could regulate beneficial microbial genus, such as Bifidobacterium , Prevotella, Megamona and Megasphaera. Oats, quinoa, highland barley, and buckwheat after boiling treatment can produce more total short-chain fatty acids (SCFAs) than steaming treatment ( p < 0.05), while barley, foxtail millet and coix seed showed opposite results. This study can provide data support for the design of WGs diets and the development of WGs products which are beneficial for gut health.
研究领域:
食品科学
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营养学
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微生物学
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产品关联
DOI
PubMed
高影响因子
Journal of Functional Foods
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2019
·
IF 3.197
Sen Li,Wenwen Yu,Xiao Guan,Kai Huang,Jing Liu,Dandan Liu,Ruiqian Duan
To evaluate the hypolipidemic effects of millet, we investigated the function of millet ethanol extract and whole grain millet on lipid metabolism by in vitro and in vivo models in this study. Results showed that millet ethanol extract significantly decreased lipid accumulation, total cholesterol and triglyceride levels in cells. Millet supplementation dramatically decreased total cholesterol levels, altered lipid profiles, and down-regulated the expression of genes SREBP-1C, FAS, HMGCR that related to hepatic lipid metabolism in rat fed with high fat diet (HFD). In addition, we also examined the level of short-chain fatty acids (SCFAs) and the composition of gut microbiota in rats. SCFAs including acetate, propionate and butyrate were increased in millet supplemented HFD rat cecum. High dose millet supplementation decreased the population of Firmicutes and increased Actinobacteria. In conclusion, our findings suggested that millet may exhibit hypolipidemic effect by regulating lipid metabolism related genes expression or gut microbiota composition.
研究领域:
营养学
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微生物学
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分子生物学
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产品关联
DOI
高影响因子
FOOD RESEARCH INTERNATIONAL
·
2017
·
IF 3.086
Qiang Xia,Liping Wang,Wenjuan Yu,Yunfei Li
This work aimed at investigating the effects of emerging texture-improved processing techniques including high hydrostatic pressure (HHP; 150–450 MPa/10 min), high-intensity ultrasonication (HIU; 17.83 W·cm − 2 /30 min) and germination (37 °C/36 h) pretreatments on lipid hydrolysis and oxidation development of wholegrain brown rice (WBR) during storage, in an attempt to ascertain a possible link between lipid degradation and the underlying mechanisms. The results showed that HHP and HIU treatments enhanced lipid hydrolysis and oxidation as indicated by the formation of free fatty acids (FFA) and thiobarbituric acid reactive substances (TBARS) respectively, whereas an opposite pattern was observed for germination. Storage process rather than after immediate treatments observed an increase in lipid oxidation of HHP and HIU-processed samples, which was related to processing-induced liberation of minerals. Quantitative and qualitative characterization via inductively coupled plasma-optical emission spectrometry (ICP-OES) and micro X-ray fluorescence (μ-XRF) analysis confirmed the shifts of mineral distribution in WBR grains in response to different pretreatments. The WBR-derived lipase was activated by Ca 2 + , and μ-XRF mapping indicated calcium enrichment in pericarp/aleurone layer and its mobilization to embryo during germination process where magnesium and manganese were significantly reduced. Multivariate analysis revealed a close relationship between increased lipid degradation and minerals including magnesium and manganese. This is the first time for reporting the effects of selected texture-improved techniques on lipid stability of WBR grains across storage process as well as validating the involvement of processing-induced mineral release in lipid degradation.
研究领域:
食品科学
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营养学
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农业加工
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产品关联
DOI
PubMed
高影响因子
FOOD HYDROCOLLOIDS
·
2024
·
IF 11
Fang Fang,Yu-Xin He,Hao-Qiang Wang,Yan-Li Zhang,Ya-dong Zhong,Xiao-Tian Hu,Shao-Ping Nie,Ming-Yong Xie,Jie-Lun Hu
We selected an array of whole grains (WGs), including highland barley, buckwheat, coix seed, foxtail millet, barley, oats, proso millet and sorghum to determine their carbohydrates profile before and after extrusion-expansion, estimated glycemic index (GI) and fermentation characteristics. Our findings reveal that the extrusion processing can significantly influence the structural properties and digestibility of starch. A notable rise in the total dietary fiber (TDF) content was found in foxtail millet, barley and sorghum ( p < 0.05) after extrusion. Digestion results of extruded whole grains (EWGs) suggested that coix seeds, oats, and sorghum after extrusion can better manage glycemic index (GI) values due to low starch hydrolysis degree and higher resistant starch (RS) and slowly digestible starch (SDS) content. EWGs with higher TDF content (HE, FE, SE, OE and BE) demonstrated greater SCFA yield, with extruded highland barley exhibiting a superior capacity for generating propionic acid and butyric acid. Extruded barley, buckwheat, oats, and proso millet significantly boosted microbial diversity. All eight EWGs notably curtailed Bilophila growth and fostered beneficial bacteria such as Prevotella , Megamonas , Megasphaera , Bifidobacterium , Parabacteroides and Phascolarctobacterium . This study provides a robust scientific foundation for the application of extrusion technology in functional WGs products.
研究领域:
食品科学
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营养学
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微生物学
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血糖指数研究
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产品关联
DOI
高影响因子
Innovative Food Science & Emerging Technologies
·
2017
·
IF 2.573
Qiang Xia,Yunfei Li
Wholegrain brown rice (WBR) with significantly enhanced quality attributes has been recently achieved after ultra-high pressure (UHP) processing, but the process-induced changes in physicochemical parameters following subsequent storage for UHP-treated WBR are scarcely documented. So this work was designed to investigate the effects of UHP treatments (0.1–450 MPa/10 min) on chemical composition, microstructure, and the changes in chemical reactions during storage (20 days/30 °C) as indicated by volatile profiling, color development, and antioxidant activities for WBR grains , compared to high-intensity ultrasound (HIU) and germination (GER) pretreatments. Results showed that significant variation in physicochemical properties was caused by both processing approaches and storage duration. Color changes ( a *, b *, L *, and Δ E ) were slightly noticeable after storage for all WBR samples, and UHP-treated grains represented clearly visible browning reactions . In addition, hierarchically clustered heatmap suggested that volatile fingerprinting could be preliminarily separated according to different pretreatments and storage duration. After immediate treatments, total antioxidant activities presented a decrease by 14–28% for all treated grains compared to the unprocessed samples. Within storage process, GER and HIU samples showed steadily declining trends for antioxidant activities whereas a fluctuation was observed in UHP-treated grains. Besides, samples treated by 350/450 MPa maintained more antioxidants (91–102%) than the control (83–87%), GER (64–76%) and HIU (76–88%) samples at the end of storage. Multivariate analysis revealed a close relationship between color changes and antioxidant activity. These results indicated the necessity of a complete evaluation for possible processing effects on physicochemical and nutritional characteristics of WBR grains within the entire process extending immediate treatments to its prolonged storage and consumption, in order to achieve better quality control using the optimized processing parameters. Industrial relevance The selected emerging techniques including UHP, HIU and GER allow the acquisition of WBR products with improved texture and cooking properties as well as the enrichment of bioactive components. Nevertheless, the processed WBR grains must be subjected to a storage process before consumption. A more comprehensive understanding of the effects of newly-developed techniques on quality characteristics of WBR grains contributes to better control of products quality, particularly extending from immediate effects to the prolonged storage.
研究领域:
食品科学
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食品加工
·
农业工程
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产品关联
DOI
高影响因子
Food Bioscience
·
2023
·
IF 5.2
Linlin Gao,Lin Zhang,Huan Liu,Jielun Hu
In order to increase children's daily intake of dietary fiber and protein, the effects of soluble dietary fiber (SDF) supplement including high-amylose corn starch (HACS), inulin , fructo-oligosaccharides (FOS), galactose oligosaccharides (GOS), β-glucan (BG), arabinogalactan (AG), arabinoxylan (AX), and xylo-oligosaccharides (XOS) on protein digestion of multigrain noodles and the fecal microbiota of school-age children were evaluated by in vitro digestion and fermentation in this study. The addition of SDF in multigrain noodles retained a high protein content, which is beneficial for children intake. Except HACS and inulin, the addition of other SDFs significantly increased protein hydrolysis ( p < 0.05) during gastrointestinal digestion, which will enhance the protein digestion for the children. In addition, noodles (after digestion) containing SDF could reduce fermentation pH, increase short-chain fatty acid levels, and regulate microbiota composition during in vitro fermentation for 24 h. Noodles with HACS resulted in the highest short-chain fatty acids production during fermentation. Noodles containing FOS, GOS and HACS significantly increased the abundance of Bifidobacterium , Lactobacillus and Clostridium-sensu_stricto_1 ( p < 0.05) at genus level in fecal microbiota during fermentation. Results indicated that FOS, GOS and HACS are more suitable to be added to multigrain noodles to improve protein and fiber intake for school-age children.
研究领域:
营养学
·
胃肠病学
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微生物学
·
食品科学
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产品关联
DOI
高影响因子
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
·
2019
·
IF 3.571
Yue Gao,Mingwei Zhang,Ruifen Zhang,Lijun You,Tong Li,Rui Hai Liu
The therapeutic benefits of whole grains on diabetes mellitus have been continuously confirmed by in-depth research. To date, limited studies have investigated the effect of extruded products of whole grains on the insulin signaling pathway in vivo. This study investigated the effects of oral consumption of whole grain extrudate, including 97% brown rice and 3% defatted rice bran (w/w, BRD), on glucose metabolism and the hepatic insulin signaling pathway in C57BL/KsJ-db/db mice. BRD treatment induced a remarkable reduction in blood glucose. Moreover, glucose intolerance and insulin resistance were ameliorated in the BRD-treated group compared with those in the db/db control group. BRD also increased the hepatic glycogen content by reducing the expression and increasing the phosphorylation of glycogen synthase kinase 3β (GSK3β). The activities of glucose-6-phosphatase and phosphoenolpyruvate carboxylase and their respective mRNA expression levels in the liver were simultaneously decreased in the BRD-treated group. BRD also significantly upregulated the expression of phosphatidylinositol 3-kinase (PI3K) and increased the phosphorylation of insulin receptor substrate 1 (IRS1) and protein kinase B (AKT). These results indicate that BRD exhibits antidiabetic potential by activating the IRS1/PI3K/AKT signaling pathway, further regulating the expression of the FOXO1 gene and p-GSK3β protein, thus inhibiting hepatic gluconeogenesis, increasing hepatic glycogen storage, and improving insulin resistance. Therefore, BRD could be used as a functional ingredient to alleviate the symptoms of hyperglycemia.
研究领域:
营养学
·
内分泌学
·
分子生物学
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产品关联
DOI
PubMed
高影响因子
FOOD RESEARCH INTERNATIONAL
·
2022
·
IF 7.425
Jinxin Li,Hao Zhang,Xijuan Yang,Ling Zhu,Gangcheng Wu,Xiguang Qi,Hui Zhang
The carbonyl trapping activity of bound-polyphenol rich insoluble dietary fiber (BP-IDF) from different whole grains and underlying mechanism of these BP-IDF actions were studied under simulated physiological conditions. We found that the black highland barley BP-IDF exhibited the most pronounced effect in scavenging carbonyls by trapping 88.7%, 72.2%, 95.7%, and 31.4% for methylglyoxal, glyoxal, acrolein, and malondialdehyde within 24 h, respectively. After vitro gastrointestinal digestion, the black highland barley BP-IDF still retained considerable trapping activity for carbonyls. The carbonyl scavenging capacity was reduced by up to 93% after removing bound polyphenols from the black highland barley BP-IDF, which was consistent with the reduction in its total phenolic content. Moreover, the formation of adducts between reactive carbonyl species (RCS) and polyphenols bound to insoluble dietary fiber (IDF) was also detected. Overall, these findings confirmed that IDF-bound polyphenols were still active to trap RCS, indicating the potential benefits of BP-IDF from whole grains as functional ingredients to limit carbonyl stress across the gastrointestinal tract.
研究领域:
食品科学
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营养学
·
生物化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
·
2021
·
IF 5.279
Ruiqian Duan,Xiao Guan,Kai Huang,Yu Zhang,Sen Li,Ji’an Xia,Meng Shen
A high-fat diet (HFD) causes hyperlipidemia, which worsens disturbances in bile acid (BA) metabolism and gut microbiota. This study aimed to investigate the regulation of flavonoids from whole-grain oat (FO) on BA metabolism and gut microbiota in HFD-induced hyperlipidemic mice. The experiment results showed that FO improved serum lipid profiles and decreased body weight and lipid deposition in HFD-fed mice. Through real-time qualitative polymerase chain reaction (RT-qPCR) and Western blot assays, by up-regulating the expression of PPARα, CPT-1, CYP7A1, FXR, TGR5, NTCP, and BSTP, and down-regulating those of SREBP-1c, FAS, and ASBT, FO suppressed lipogenesis, promoted lipolysis and BA synthesis, and efflux to faeces via the FXR pathway. 16s rRNA sequencing revealed that FO significantly increased Akkermansia and significantly decreased Lachnoclostridium, Blautia, Colidextribacter, and Desulfovibrio. Spearman’s correlation analysis showed that these bacteria were strongly correlated with hyperlipidemia-related parameters. Therefore, our results indicated that FO possessed an antihyperlipidemic effect via regulating the gut–liver axis, i.e., BA metabolism and gut microbiota.
研究领域:
营养学
·
生物化学
·
微生物学
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分子生物学
✓ 已验证
DOI
PubMed
高影响因子
Foods
·
2024
·Vol. 13
·期 3
·395
·
IF 4.7
Mengna Zhang,Zhigang Chen
The whole-grain, hulled Tartary buckwheat flour (HTBF) with outstanding bioactive functions was prepared, and the effects of partial substitution ratios (0, 30%, 51% and 70%) of wheat flour with HTBF on the characteristics of TB noodles (TBNs) were investigated, mainly including the cooking characteristics, sensory analysis, internal structure, bioactive components, and in vitro starch digestibility. With an increasing replacement level of HTBF, the water absorption index of the noodles decreased, whereas the cooking loss increased. A sensory analysis indicated that there were no off-flavors in all TBN samples. The scanning electron microscope images presented that the wheat noodles, 30% TBNs and 70% TBNs had dense and uniform cross sections. Meanwhile, the deepest color, V-type complexes, and lowest crystallinity (13.26%) could be observed in the 70% TBNs. A HTBF substitution increased the rutin content and the total phenolic and flavonoid contents in the TBNs, and higher values were found in the 70% TBNs. Furthermore, the lowest rapidly digestible starch content (16%) and highest resistant starch content (66%) were obtained in the 70% TBNs. Results demonstrated that HTBF could be successfully applied to make TBNs, and a 70% substitution level was suggested. This study provides consumers with a good option in the realm of special noodle-type products.Keywords:whole-grain hulled Tartary buckwheat noodles;cooking characteristics;structural properties;rutin content;starch digestibility
研究领域:
食品科学
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营养学
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生物化学
✓ 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）