MOLECULES
·
2020
·Vol. 25
·期 5
·1238
·
IF 3.267
PengLiang Li,Yin Zhu,ShaoHui Li,AiXia Zhang,Wei Zhao,JiaLi Zhang,QinCao Chen,SuFen Ren,JingKe Liu,HuiJun Wang
Functional and nutritional compounds are increased during foxtail millet germination while bad smell is produced due to the fatty acid oxidation. To eliminate the unpleasant aroma, the origins of the volatiles must be known. A comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry showed forty-nine volatiles containing 8 ketones, 10 aldehydes, 20 alkanes, 4 alcohols, 5 alkenes, and 2 furans were tentatively identified, and they increased during the germination of the foxtail millet. To identify the origin of some volatiles, model experiments by adding 6 fatty acids to the crude enzymes of the foxtail millet was designed, and 17 volatiles could be detected. The saturated fatty acids (palmitic acid and stearic acid) had no contributions to the formation of the volatiles, whereas the unsaturated fatty acid played important roles in the formation of volatiles. Among the unsaturated fatty acids, palmitoleic acid and linoleic acid produced most aldehydes, alcohols, and ketones, while linolenic acid produced the most alkanes and alkenes. This study will be helpful for controlling the smell of germinated seeds from the raw material selection.Keywords:volatile;fatty acid;variation;germination;foxtail millet
研究领域:
植物学
·
食品科学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2024
·
IF 8.5
Jiawei Qiao,Zhuo Zhang,Bao Xing,Yongqiang Liang,Min Jia,Junyan Yun,Jiahui Niu,Hai Li,Guixing Ren,Peiyou Qin,Lizhen Zhang
Starch chain-length distributions play a key role in regulating the processing and digestion characteristics of proso millet starch. Waxy proso millet starch has higher endothermic enthalpy (13.06–16.73 J/g) owing to its higher relative crystallinity (27.83%–32.04%), while nonwaxy proso millet starch has lower peak viscosity (1.0630–1.1930 Pa∙s) and stronger viscoelasticity owing to its higher amylose content (21.72%–24.34%). Non-waxy proso millet starch exhibited two different digestion phases and its resistant starch content (18.37%–20.80%) was higher than waxy proso millet starch. Correlation analysis showed proso millet starch with longer amylopectin B1 chains and more amylopectin B2 chains exhibited excellent thermal ability and retrograde resistance, whereas proso millet starch with shorter and more amylose medium/long-chains not only reduced the digestion rate and increased the resistant starch content but also exhibited stronger viscoelasticity and excellent retrogradation properties. These results could provide more insights into efficient utilization of proso millet starch.
研究领域:
食品科学
·
淀粉化学
·
营养学
✓ 已验证
DOI
PubMed
高影响因子
JOURNAL OF CEREAL SCIENCE
·
2021
·
IF 3.616
Pengliang Li,Wei Zhao,Yingying Liu,Aixia Zhang,Songyan Liu,Rui Song,Mengxue Zhang,Jingke Liu
The oxidation of fatty acids affects the aroma of foxtail millet porridge. However, the relationship between volatile compounds and fatty acid precursors is still unclear. Gas chromatography-mass spectrometry was used to detect the volatiles of foxtail millet porridge. The results showed that 23 volatiles were detected, and the content of most aldehydes increased after cooking. The free fatty acid content increased 0.8–1.2-fold, while the total fatty acid content decreased 0.1–0.4-fold. Modeling experiments showed that palmitic acid had no contribution to the formation of volatile compounds, whereas stearic acid produced heptadecane by decarboxylation. Moreover, oleic acid produced octanal , nonanal , nonane, and decanal . Linoleic acid produced hexanal , (Z)-2-heptenal, (E)-2-octenal, 2-pentyl-furan, 3-ethyl-2-methyl-1,3-hexadienal, (E,E)-2,4-decadienal, N-phenyl-benzenamine, 2-n-butylfuran, and benzaldehyde . Linolenic acid produced (E,E)-2,4-decadienal, decanal, benzaldehyde, tetradecane, hexadecane, 2,6,10-trimethyl-pentadecane, and heptadecane. Unsaturated fatty acids play important roles in the formation of the volatiles of foxtail millet porridge.
研究领域:
食品科学
·
植物化学
✓ 已验证
产品关联
DOI
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2022
·
IF 8.025
Xiangxiang Sun,Ahmed S.M. Saleh,Yifan Lu,Zhuangzhuang Sun,Xiuyun Zhang,Xiangzhen Ge,Huishan Shen,Xiuzhu Yu,Wenhao Li
In this study, proso millet starch was isolated and subjected to treatment with ultra-high pressure (UHP), cold plasma (CP), or their combination to modify its functional properties. The changes in structural, physicochemical, and digestive properties of proso millet starch after these treatments were investigated. The proso millet native starch granules showed irregular and polygonal shapes with a smooth surface. Treatments with CP or UHP at low pressures did not change the morphological properties or crystalline structure type of proso millet starch granules, while the treatment with UHP at 600 MPa and CP resulted in a complete gelatinization of starch. Also, UHP treatment at high pressure, followed by CP treatment, destroyed the partial crystalline region and reduced the short-range order of proso millet starch. Besides, a combination of UHP and CP treatment promoted the depolymerization of long chains in proso millet starch. Moreover, the combined treatments could enhance the resistance to high temperature and shearing and improve the pasting stability of starch. Furthermore, the combined treatment could increase the slowly digestible starch content. Therefore, the combination of UHP and CP treatment can be suggested for modifying the functional properties of proso millet starch and promoting its industrial applications.
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
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2018
·
IF 3.129
Yu Zhu,Chenghu He,Haixiao Fan,Zhaoxin Lu,Fengxia Lu,Haizhen Zhao
In order to improve the cholesterol-binding capacity (CBC) of foxtail millet bran dietary fiber (FMBDF), xylanase-catalyzed hydrolysis was used. Single-factor experimental design and orthogonal experimental design were applied to optimize the hydrolysis conditions. The optimal hydrolysis conditions were as following: hydrolysis pH 3.8, xylanase dose 50 U/g FMBDF, hydrolysis temperature 50 °C and hydrolysis time 2 h. Under above conditions, the CBC value (11.57 mg/g) of the xylanase modified FMBDF (X-FMBDF) was 2.23 fold of FMBDF (5.19 mg/g). Analysis of monosaccharide composition, infrared spectrum and scanning electron microscopy showed that xylanase treatment could change the monosaccharide composition and microstructure of FMBDF, which contributed to the binding of dietary fiber to cholesterol. It was suggested that enzymatic treatment was a good method to modify the functional properties of dietary fibers.
研究领域:
食品科学
·
生物化学
✓ 已验证
产品关联
DOI
高影响因子
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
·
2024
·
IF 4
Yu Bai,Zhuo Zhang,Jiawei Qiao,Xiaolong Liu,Shengyuan Guo,Genping Wang,Ting Zhang,Guohua Zhang,Guixing Ren,Lizhen Zhang
Foxtail millet ( Setaria italica ) is one of the earliest cereal crops in the world and is still an important food crop in Asia, Europe and Africa. However, there are few reports on rapid and comprehensive evaluations of foxtail millet quality. In this study, color, nutrient content, cooking quality and sensory quality of 45 varieties of foxtail millet from the main production areas of the country were determined. Near infrared spectroscopy (NIRS) combined with partial least squares regression (PLSR) was developed for rapid and nondestructive detection of foxtail millet quality, where NIRS models for ash, amylopectin, protein, and VB 1 and VB 2 were desirable. In addition, correlation analysis, principal component analysis and cluster analysis were used for comprehensive evaluation of millet quality. The results showed that foxtail millet with low ash, protein, fat and fiber content and high amylopectin and carotenoid content has good cooking quality and was more preferred. This research will contribute to the quality evaluation and further processing of foxtail millet.
研究领域:
农业科学
·
食品科学
·
光谱学
✓ 已验证
产品关联
DOI
高影响因子
CEREAL CHEMISTRY
·
2019
·Vol. 96
·期 6
·981-993
·
IF 1.289
Zhongwei Ji,Ruixue Feng,Jian Mao
Background and objectives Prolamins are the primary component of millet protein, constituting over 50% ( w / w ) of the total protein. This study aimed to prepare and identify bioactive peptides from millet prolamins (MP). Findings Ultrasonic and heat treatment could change the secondary structure conformation of the protein and invert part of the α-helices into β-sheets or β-turns. After these treatments, the degree of hydrolysis increased. The alcalase-hydrolyzed fraction with molecular weight <1 kDa exhibited the highest antioxidant activity. The bioactive peptides were separated and purified by gel-filtration chromatography and reversed-phase high-performance liquid chromatography. Two novel peptides with molecular weights of 522.3 and 785.5 Da were identified as Pro-Phe-Leu-Phe (PFLF) and Ile-Ala-Leu-Leu-Ile-Pro-Phe (IALLIPF), respectively. Both peptides showed high antioxidant activity, especially PFLF, the 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging ability (RSA) of which was 149 μM TE/g protein, and the Oxygen radical absorbance capacity (ORAC) value reached 1,180 μM TE/g protein. Conclusions The results demonstrate that ultrasonic and heat treatment could enhance hydrolysis of MP by protease and antioxidant peptides with high DPPH RSA as well as ORAC value were purified and obtained. Significance and novelty Ultrasonic and heat treatment increased degree of MP hydrolysis. Two antioxidant peptides were successfully obtained from millet prolamins.
研究领域:
食品科学
·
生物化学
✓ 已验证
产品关联
DOI
高影响因子
Frontiers in Nutrition
·
2022
·
IF 6.59
Wang Lang-Hong,Li Zhongyan,Qin Jiale,Huang Yanyan,Zeng Xin-An,Aadil Rana Muhammad
The aim of this work was to investigate the effects of dielectric barrier discharge-air cold plasma (DBD-ACP, 15–35 kV, 2–12 min) on the quality of foxtail millets. The L and b* values were evaluated by a digital colorimeter representing that the color of millets was significantly changed at 25 kV for 4–12 min or at 35 kV for 2–12 min. The results were consistent with the change of total yellow pigment in millets, indicating that DBD-ACP damaged the carotenoids if the treatment condition was too high. The activity of lipoxygenase and lipase, involving the oxidation and hydrolysis of lipids of millet, decreased significantly induced by DBD-ACP. For example, the lipoxygenase and lipase activity of Mizhi millet was decreased from 44.0 to 18.7 U g–1min–1, 56.0–15.1 U/(mg pro) (p<0.05) after being exposed to 25 kV for 2–12 min, respectively. Changes of color, lipoxygenase and lipase activity, and malondialdehyde content of millets were determined during accelerated storage (40 ± 2°C and 75% Relative Humidity) for 15 days after being treated by DBD-ACP under 15 and 25 kV for 4 min. Results showed that millets treated by DBD-ACP at 15 kV kept a better color with lower malondialdehyde content, and lower lipoxygenase and lipase activity compared to control. This work implied that DBD-ACP is an underlying approach for the storage of foxtail millets.
研究领域:
食品科学
·
农业工程
·
产后技术
✓ 已验证
DOI
PubMed
高影响因子
CEREAL CHEMISTRY
·
2022
·Vol. 100
·期 2
·360-370
·
IF 2.534
Yidan Zhang,Xu Jing,Zhenjia Chen,Xiaowen Wang
Background and Objectives Pulsed electric field (PEF) treatment is currently a hot spot in food science research. The improvement and regulation of protein structure and physicochemical properties after PEF treatment are a new development in its processing technology. This study aimed to clarify the effects of moderate-intensity PEF treatment on the structure and physicochemical properties of foxtail millet ( Setaria italica ) prolamin and its action rules. Findings PEF treatment changed the spatial conformation of millet prolamin, increased its hydrophobicity and solubility in alcohol solution, but did not change the subunit composition distribution. It also promoted the increase in soluble aggregates, resulting in an increase in protein particle size. The α-helix content of the protein decreased, the β-sheet content increased, the number of disulfide bonds increased, and the protein structure became more orderly after treatment. Conclusions The results showed that the structure and physicochemical properties of millet prolamin significantly changed after the moderate-intensity PEF treatment. Significance and Novelty The increased hydrophobicity of prolamin makes it a strong future candidate in medicinal excipients, food packaging materials, and biodegradable polymers.
研究领域:
食品科学
·
蛋白质化学
·
生物技术
✓ 已验证
产品关联
DOI
高影响因子
Nutrients
·
2024
·Vol. 16
·期 13
·2148
·
IF 4.8
Xiaoqin La,Xiaoting He,Jingyi Liang,Zhaoyan Zhang,Hanqing Li,Yizhi Liu,Ting Liu,Zhuoyu Li,Changxin Wu
Excessive alcohol consumption has led to the prevalence of gastrointestinal ailments. Alleviating gastric disorders attributed to alcohol-induced thinning of the mucus layer has centered on enhancing mucin secretion as a pivotal approach. In this study, foxtail millet bran polyphenol BPIS was divided into two components with MW < 200 D and MW > 200 D by molecular interception technology. Combined with MTT, cell morphology observation, and trypan blue staining, isoferulic acid (IFA) within the MW < 200 D fraction was determined as the effective constituent to mitigate ethanol-induced damage of gastric epithelial cells. Furthermore, a Wistar rat model with similar clinical features to alcohol-induced gastric mucosal injury was established. Then, gastric morphological observation, H&E staining, and assessments of changes in gastric hexosamine content and gastric wall binding mucus levels were carried out, and the results revealed that IFA (10 mg/Kg) significantly ameliorated alcohol-induced gastric mucosal damage. Finally, we applied techniques including Co-IP, molecular docking, and fluorescence spectroscopy and found that IFA inhibited the alcohol-induced downregulation of N-acetylgalactosamintransferase 2 (GALNT2) activity related to mucus synthesis through direct interaction with GALNT2 in gastric epithelial cells, thus promoting mucin synthesis. Our study lays a foundation for whole grain dietary intervention tailored to individuals suffering from alcoholic gastric mucosal injury.
研究领域:
胃肠病学
·
药理学
·
分子生物学
·
营养科学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
MOLECULAR AND CELLULAR BIOCHEMISTRY
·
2020
·Vol. 476
·期 2
·513-523
·
IF 2.795
Shan Shuhua,Lu Yang,Zhang Xiaoli,Shi Jiangying,Li Hanqing,Li Zhuoyu
Nature polyphenols widely present in plants and foods are promising candidates in cancer chemotherapy. Emerging evidence has shown that plant polyphenols regulate the expression of miRNAs to exert the anti-Multidrug resistance (MDR) activity, which partly attributes to their regulation on miRNAs methylation. Our previous study found that bound polyphenol from foxtail millet bran (BPIS) had potential as an anti-MDR agent for colorectal cancer (CRC), but its mechanism remains unclear. The present findings demonstrated that BPIS upregulated the expression of miR-149 by reducing the methylation of its CpG islands, which subsequently induced the cell cycle arrest in G2/M phase, resulting in enhancing the chemo-sensitivity of HCT-8/Fu cells. Mechanically, BPIS and its active components (FA and p-CA) reduced miR-149 methylation by inhibiting the expression levels of DNA methyltransferases, promoting a remarkable increase of miR-149 expression. Further, the increased miR-149 induced cell cycle arrest in G 2 /M phase by inhibiting the expression of Akt, Cyclin B1 and CDK1, thus increasing the chemosensitivity of HCT-8/Fu cells. Additionally, a strong inducer of DNA de-methylation (5-aza-dc) treatment markedly increased the chemosensitivity of CRC through elevating miR-149 expression, which indicates the hypermethylation of miR-149 may be the key cause of drug resistance in CRC. The study indicates that the enhanced chemosensitivity of BPIS on CRC is mainly attributed to the increase of miR-149 expression induced by methylation inhibition.
研究领域:
肿瘤学
·
药理学
·
分子生物学
·
表观遗传学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2021
·
IF 4.952
Bailiang Zheng,Yuan Yuan,Jinle Xiang,Wengang Jin,Joel B. Johnson,Zhenzhen Li,Chunqing Wang,Denglin Luo
An ultrasonic-assisted extraction (UAE) protocol using deep eutectic solvent (DES) was employed to extract phenolic compounds from foxtail millet bran (FMB). DES composed with betaine and glycerol in a 1:2 M ratio was selected basing on the total phenolic content (TPC) extraction yield, with the optimal extraction technology investigated using response surface methodology (RSM) with Box-Behnken design (BBD). The optimized process obtained was as follows: DESs with water content of 29 mL/100 mL, ultrasonic power at 247 W, extraction temperature of 61 °C, and extraction time of 31 min. The TPC of the extract was 7.80 ± 0.09 mg ferulic acid equivalent (FAE)/g under the optimum extraction conditions, with the result corresponding well with the model prediction. DES-based UAE produced higher total phenolics, total flavonoids, in vitro antioxidant activity and acetylcholinesterase inhibitory activity than the conventional solvent extraction. The phenolic extract from FMB with DES-based UAE was mainly composed of fifteen phenolic compounds, with p -coumaric acid, apigenin- C -dihexoside, and N′, N″-di- p -coumaroylspermidine being the predominant phenolic compounds. Additionally, 1- O - p -coumaroylglycerol was detected for the first time in FMB. The microstructure differences of the FMB samples following extraction were confirmed using scanning electron microscopy (SEM).
研究领域:
食品科学
·
分析化学
·
植物化学
·
生物化学
✓ 已验证
产品关联
DOI
高影响因子
危险品化学品经营许可证（带存储）