INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2021
·
IF 6.953
Lu Cao,Jian Zhu,Na Li
Selenium (Se) is an essential trace element for human beings and animals. Traditional plant Se enrichment technology suffers from selenium pollution. Herein, environmentally friendly Se-agarose (Se-Agar) hybrid hydrogels are prepared by simply mixing agar with different Se species including selenocarrageenan (SeCA), selenite and Se yeast under heating and stirring for 0.5 h without any other reagent. Such Se-Agar hybrid hydrogels with excellent biocompatibility were used as natural substrates for the cultivation of Se-enriched mung bean sprouts. Compared with Se yeast, SeCA and selenite show a better Se enrichment effect on mung bean sprouts. Furthermore, the growth indices including plant weight and plant height of mung bean sprouts were investigated with different concentrations and sources of Se. Notably, the Se-Agar hybrid hydrogels could be easily regenerated and reused for multiple cycles. The results indicated that Se-Agar hybrid hydrogels as recyclable natural substrates offer a simple, sustainable and affordable strategy for plant Se enrichment.
研究领域:
植物学
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环境科学
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食品科学
✓ 已验证
DOI
高影响因子
Antibiotics-Basel
·
2022
·Vol. 11
·期 6
·807
·
IF 5.222
Jing Cao,Yajie Wang,Guanzhao Wang,Pingping Ren,Yongning Wu,Qinghua He
Antimicrobials may be used to inhibit the growth of micro-organisms in the cultivation of mung bean sprouts, but the effects on mung bean sprouts are unclear. In the present study, the growth performance, morphology, antimicrobial effect and antimicrobial residues of mung bean sprouts cultivated in typical antimicrobial solutions were investigated. A screening of antimicrobial residues in thick-bud and rootless mung bean sprouts from local markets showed that the positive ratios of chloramphenicol, enrofloxacin, and furazolidone were 2.78%, 22.22%, and 13.89%, respectively. The cultivating experiment indicated that the production of mung bean sprouts in antimicrobial groups was significantly reduced over 96 h (p< 0.05). The bud and root length of mung bean sprouts in enrofloxacin, olaquindox, doxycycline and furazolidone groups were significantly shortened (p< 0.05), which cultivated thick-bud and rootless mung bean sprouts similar to the 6-benzyl-adenine group. Furthermore, linear regression analysis showed average optical density of 450 nm in circulating water and average production had no obvious correlation in mung bean sprouts (p> 0.05). Antimicrobial residues were found in both mung bean sprouts and circulating water. These novel findings reveal that the antimicrobials could cultivate thick-bud and rootless mung bean sprouts due to their toxicity. This study also proposed a new question regarding the abuse of antimicrobials in fast-growing vegetables, which could be a potential food safety issue.Keywords:Vigna radiata;mung bean sprouts;antimicrobials;production;morphology;residues
研究领域:
食品科学
·
植物生理学
✓ 已验证
DOI
PubMed
高影响因子
JOURNAL OF FOOD QUALITY
·
2021
·
IF 2.45
Wei Wei,Shue Wang,Xue-Jun Zhang,Jiu-Xun Zhang,Zheng-Wang Chen,Jia-Ying Huang,Ye-Wang Zhang
Objective. To investigate the effects of mung bean peptide and its’ complexes on promoting lead excretion and neuroprotection of zebrafish. Methods. The lead poisoning models of zebrafish were established by lead acetate solution; the models were treated with high and low concentrations (58.3 and 175 μg/mL) of mung bean peptides, with high, medium, and low concentrations (27.8, 83.3, and 250 μg/mL) of mung bean peptide complexes, separately. The effects of the mung bean peptide complexes on the lead content, axonal fluorescence intensity, and peripheral motor nerve length changes were identified in the zebrafish model, and the effects of mung bean peptide and its’ complexes on zebrafish's lead excretion, axonal protection rate, and peripheral movement promotion rate of nerve regeneration were calculated. Results. The effects of high concentration of mung bean peptide (175 μg/mL) in promoting lead excretion was 29% (), and the effect of high concentration of mung bean peptide complexes (250 μg/mL) in promoting lead excretion was 30% (). The other concentrations of mung bean peptide and its’ complex groups did not show a noticeable lead excretion effect. The protective effects of mung bean peptide at concentrations of 58.3 and 175 μg/mL against zebrafish axonal injury were 98% and 101% (), and the peripheral nerve regeneration promotion effects were 29% () and 42% (), respectively. The protective effects of mung bean peptide complexes at concentrations of 27.8, 83.3, and 250 μg/mL against zebrafish axonal injury were 85%, 78%, and 93% (); peripheral nerve regeneration promotion rates were 46%, 50%, and 50% (). Conclusion. The mung bean peptide and its’ complexes can effectively promote the discharge of lead in the zebrafish lead poisoning and have protective and regeneration effects on zebrafish nerves.
研究领域:
毒理学
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神经生物学
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营养学
✓ 已验证
产品关联
DOI
高影响因子
TALANTA
·
2021
·
IF 6.057
Yanlei Wang,Feng Ding,Xiaoshuai Sun,Shijin Chen,Huarong Huang,Hong Chen
Hypochlorous acid (HClO) as well as its ionic form (ClO − ), representative of reactive oxygen species (ROS), are essential players in all sorts of biological processes. The abnormal level of each can lead to the onset of various diseases. Besides, Sodium hypochlorite , a commonly-used bleaching agent in our daily lives, could also result in breathing and skin problems when overexposed. Therefore, developing a molecular chemosensor for sensing HClO is of biological and environmental importance. Though many such chemosensors have been reported, new HClO chemosensors with different sensing performances may still come in handy in certain situations. In this work, we have developed a new coumarin-based chemosensor, CM-hbt , for realizing both ratiometric and colorimetric imaging detection of HClO in live cells. Notably, we further explored its application in sensing HClO in plant mung beans as well as fabricated an easy-to-use paper strip apparatus for facilitating its quick detection, which is seldomly seen in other HClO chemosensors. All the analysis results confirmed the high sensitivity and selectivity of this novel chemosensor. DFT calculations were used to decipher the underlying sensing mechanism of CM-hbt . Overall, this work presents a novel chemosensor, CM-hbt , as a colorimetric and ratiometric chemosensor for realizing imaging detection of HClO in a variety of different model systems, which highlights its broad spectrum of application potentials.
研究领域:
生物化学
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分析化学
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环境科学
✓ 已验证
DOI
PubMed
高影响因子
JOURNAL OF FOOD PROCESSING AND PRESERVATION
·
2021
·Vol. 45
·期 3
·e15281
·
IF 2.19
Siyuan Liang,Chunyan Su,Ahmed S. M. Saleh,Hao Wu,Bo Zhang,Xiangzhen Ge,Wenhao Li
Mung bean starch was subjected to continuous and repeated dry heat treatments at 130°C for 3–18 hr. Changes in structural, physicochemical, and digestive properties of mung bean starch during treatment were investigated. The starch retained a C-type crystalline structure after continuous and repeated dry heat treatments. The dry heat treatments decreased the molecular weight, amylose content, swelling power, and viscosity of mung bean starch depending on treatment duration/cycles. Greater solubility and enthalpy values were found for the dry heated starch than those of the native ones. Additionally, the content of slowly digestible and resistant starch slightly increased during the early time/cycles of treatment. Furthermore, the dry-heated mung bean starch showed a lower glycemic index than that of the native ones. And the continuous dry heat-treated starch had the strongest changes in amylose content, solubility, swelling power, and pasting parameters compared to the repeated ones. Practical applications Starch is an important ingredient in the food industry, and it is widely utilized as an additive in many food products such as pastas, soups, sauces, confectioneries, and bakeries. However, due to the instability of native starch under heating and acidic environment, unsatisfactory starch products are obtained, which limits the practical application of starch in the food field. Therefore, modification of native starch using physical, chemical, and biological methods is necessary to promote their application in the food industry. The results obtained in this study suggest that dry heat treatment can be successfully applied for producing modified mung bean starch with good water solubility, higher thermal stability, and low glycemic index to promote its application in the food industry. Additionally, dry heat treatment is a safe starch modification method because it is chemical-free.
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
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2024
·
IF 6
Yupeng Qi,Qihui Liu,Dongxu Wang,Mingyang Du,Bin Jiang,Dongmei Li,Zhibiao Feng,Chunhong Liu
Protein nanofibrils have excellent functional properties due to their unique fibrous structure and high aspect ratio. This article focused on the formation processes, microscopic morphology and aggregation mechanisms of mung bean isolate protein nanofibrils (MPNFs), as well as the formation of MPNFs hydrogels induced by Ca 2+ . Mung bean isolate protein (MPI) could self-assemble into long and curly MPNFs via a partially unfolded conformation-aggregation model when heating at pH 2.0 and 90 °C for 11 h. Hydrophobic forces, electrostatic forces and disulfide bonds drove the hydrolysis and structural rearrangement occurring simultaneously resulting in MPNFs. MPNFs could formed self-supporting hydrogels. As expected, Ca 2+ could affect the network structure of the hydrogel by decreasing the electrostatic repulsion and the salt bridges between protein molecules, which can affect its water-holding capacity, texture and rheological properties. The MPNFs hydrogels formed with MPNFs of 0.050 g/mL and Ca 2+ of 100 mmol/L at 90 °C for 60 min had a denser and more homogeneous gel network, with a highly cross-linked and uniform pore distribution. It is believed that this present work can give some insight into MPNFs and provide more potential applications of MPI as gelling agents in the food industry.
研究领域:
食品科学
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生物化学
✓ 已验证
产品关联
DOI
高影响因子
FOOD CONTROL
·
2023
·
IF 6
Lei He,Qian Hu,Yue Yu,Yaoxian Yu,Ning Yu,Ying Chen
Mung bean is an important pulse in China owing to its nutritional and bioactive properties, however, the quality characteristics of mung beans from different climate zones and growing regions in China remain unknown. In the present study, an untargeted metabolomics approach based on ultra-high performance liquid chromatography-quadrupole time-of-flight mass spectrometry (UPLC-QTOF-MS) coupled with machine learning was used to compare and discriminate mung beans from different climate zones and growing regions. Based on orthogonal partial least squares-discriminant analysis (OPLS-DA), 39 and 35 differential metabolites were identified in mung bean samples among three climate zones and 11 growing regions, respectively. The differential metabolites mainly included lipids, flavonoids , soyasaponins, amino acids , peptides, indoles and their derivatives, and acids. Random forest (RF) and support vector machine (SVM) models were established, optimized, and used to discriminate mung beans from different climate zones and growing regions. The SVM models performed better than the RF models in predicting both the climate zone and growing region of mung beans, with accuracies of 100% and 98.72%, respectively. Our results demonstrate that untargeted metabolomics coupled with machine learning could be a powerful tool for discriminating of mung beans from different climate zones and growing regions.
研究领域:
植物学
·
食品科学
·
分析化学
·
人工智能
✓ 已验证
DOI
高影响因子
Food Bioscience
·
2025
·
IF 5.9
Zhiwei Sun,Liping Liu,Ruiguo Li,Xiangying Zhao,Jianjun Liu,Jiaxiang Zhang
Mung bean yogurt (MBY) is a novel plant-based milks substitute. Changes in quality and aroma during the fermentation of MBY are key factors influencing its commercial value. This study investigated the effects of Lactiplantibacillus plantarum ( L. plantarum ) SF28 fermentation on the nutritional and flavor characteristics of MBY. Fermentation was conducted with L. plantarum SF28 at 35°C for 12 h. Results showed that MBY fermented for 8 h achieved the highest sensory score. L. plantarum SF28 thrived in MBY and maintained or increased the levels of free polyphenols, with vitexin and isovitexin particularly well preserved. Additionally, fermentation elevated the levels of umami free amino acids and antioxidant capacity in MBY while reducing oligosaccharides and phytic acid. Glutamic acid, aspartic acid, and lactic acid were identified as major contributors to MBY’s taste, imparting umami and acidic notes. Fermentation decreased off-odor compounds such as hexanal and enhanced aromatic components like ketones and esters, which impart desirable aroma characteristics to MBY. The fermentation of MBY with L. plantarum SF28 demonstrates potential for practical applications, offering a promising approach to the deep processing of mung bean products and enhancing their added value.
研究领域:
食品科学
·
微生物学
✓ 已验证
产品关联
DOI
高影响因子
CARBOHYDRATE POLYMERS
·
2025
·
IF 12.5
Wenqing Zhao,Wei Liang,Qian Lin,Jie Zeng,Haiyan Gao,Wenhao Li
This study systematically evaluated the impact of different fatty acids (LA, lauric acid; MA, myristic acid; PA, palmitic acid; SA, stearic acid; 5 % w /w) with soybean isolate protein (SPI, 10 % w/w) on the structural and anti-retrogradation properties of mung bean starch gels. The results showed that fatty acids and SPI interacted with starch during the pasting process, disrupted the integrity network, reduced the order and viscoelasticity of the system, and depended on the length of carbon chains. Notably, under the emulsification of SPI, long-chain fatty acids (e.g., palmitic acid 64.33 % and stearic acid 65.57 %) formed complexes with starch, significantly limiting their release. During 30 days of storage, SPI and fatty acids synergistically retained moisture (e.g., 18 % lower syneresis in ternary gels vs. control starch gels) and reduced chromatic aberration (ΔE < 5.7) and hardness (282.06 g–388.07 g). This was favorable for maintaining the quality of the gelled food during its shelf life and promoted the precise application of fatty acids in the gel system.
研究领域:
食品科学
·
分子生物学
✓ 已验证
DOI
PubMed
高影响因子
Food Analytical Methods
·
2020
·Vol. 13
·期 8
·1666-1672
·
IF 2.667
Gao Yuling,Li WeiQing,Li Dongxue,Yan Rui,Guo Yongxia
A novel procedure was developed for the determination of DCPTA residues in mung bean using dispersive solid-phase extraction (DSPE) couple with ultra-high-performance liquid chromatography–tandem mass spectrometry (UHPLC-MS/MS). Sample was extracted with a HAc-acetonitrile solution (1:99, V/V) and primarily purified by DSPE with C 18 , PSA, and GCB as absorbent. In order to detect DCPTA residues from mung bean, retention time, quantitative ions, and qualitative ions were used for screening and confirmation. The effect DSPE conditions of the type and dosage of adsorbents and extraction condition were researched, and then the suitable method was founded. Under the optimized conditions, the detection limit (S/N = 3) and quantitative limit (S/N = 10) of DCPTA were 0.11 μg kg −1 and 0.37 μg kg −1 , respectively. The average recoveries ranged from 93.8 to 96.8% at spiking levels of 1.0, 5.0, and 10.0 μg kg −1 , with a relative standard deviation (RSD) lower than 6.2% ( N = 6). This method is simple, accurate, and sensitive, and is suitable for the rapid screening and confirmatory analysis of plant growth regulator residues in coarse grains.
Graphical abstract
研究领域:
分析化学
·
食品科学
✓ 已验证
产品关联
DOI
高影响因子
ACS Sustainable Chemistry & Engineering
·
2020
·
IF 7.632
Xiaokai Xu,Wei Li,Chaofan Hu,Bingfu Lei,Xuejie Zhang,Yadong Li,Qiuqiang Zhan,Yingliang Liu,Jianle Zhuang
In recent years, the application of nanomaterials in promoting plant growth and augmenting photosynthesis has aroused great interest. Herein, carbon dots (CDs) are combined with NaYF4:Yb,Er to achieve an enhanced upconversion red emission. The effects of the obtained NaYF4:Yb,Er@CDs nanocomposites on the growth of mung bean plants are investigated. It is found that an appropriate concentration of the NaYF4:Yb,Er@CDs nanocomposites (0.5 mg/mL) can enhance the water absorption ability of hydroponic mung beans and promote their growth after incubation for 7 days. Confocal imaging shows that the nanocomposites can transfer from the roots to the stems and leaves. Interestingly, after spraying the nanocomposite solution on the surface of the mung bean seedling leaves and placing them under sunlight for 2 weeks, the root/stem lengths and wet/dry weight clearly increase. Moreover, the photosynthetic rate of the mung bean seedling is found to increase by more than 2 times, while the transpiration rate and stomatal conductance are improved by 144 and 148%, respectively. Such a promoting effect is ascribed to the ability of the NaYF4:Yb,Er@CDs nanocomposites to convert near-infrared (NIR) radiation into red light, which is beneficial for plant photosynthesis. This work provides a promising strategy for promoting plant growth by the application of nanomaterials.
研究领域:
植物学
·
纳米生物学
·
农业科学
✓ 已验证
DOI
高影响因子
Foods
·
2025
·Vol. 14
·期 5
·797
·
IF 5.1
Jingru Sun,Yanlong Li,Xiaoyu Cheng,Hongli Zhang,Jinchi Yu,Lixiang Zhang,Ying Qiu,Jingjing Diao,Changyuan Wang
Consumers prefer mung beans for their low allergenicity and nutritional benefits. However, flavour development in mung bean foods has been problematic, with beany flavour being a limiting factor. Hot processing is crucial in forming mung bean flavours, and storage-induced changes in flavour precursors directly impact the taste post-processing. This study used metabolomics to analyse the effects of hot processing (baking and cooking) on mung bean flavour and differences after storage. A total of 131 flavour precursors and 45 volatile substances were identified across six sample groups. The results showed that baking and cooking upregulated 22 and 18 volatile substances (ketones, aldehydes, esters, pyridine, pyrazines, etc.), respectively. The Maillard reaction during baking notably increased compounds like 2-hydroxypyridine, 2-methoxy-3-isobutyl pyrazine, 1,2-hexanedione, and 2,3-butanedione. Both methods inhibited linoleic acid oxidation, significantly reducing hexanal content, a key “bean” odour substance. However, storage accelerated linoleic acid conversion to C13 peroxides, increasing hexanal content and bean odour. This process decreased precursor substances like glucose-1-phosphate and caused the accumulation of pyruvic acid intermediates in pentose phosphate and pyruvate metabolism/amino acid metabolism pathways, leading to reduced mung bean taste richness.
研究领域:
食品科学
·
代谢组学
✓ 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）