JOURNAL OF FOOD PROCESSING AND PRESERVATION
·
2020
·Vol. 45
·期 1
·e15020
·
IF 1.405
Yue Chen,Likang Qin,Anyan Wen,Muhammad Mazhar,Hezhu Wang,Yong Zhu
A three-solvent extracting method, which consist of 80% acetone, ethyl acetate, and 70% ethanol extracting procedures, was adopted to evaluate phenolics profile and antioxidant activities of Tartary buckwheat. Phenolics profile of Tartary buckwheat was determined using HPLC. Gallic acid, chlorogenic acid, and 2,3,4-trihydroxybenzoic acid were detected in 80% acetone extracts, 2,3,4-trihydroxybenzoic acid was detected in ethyl acetate extracts, rutin and quercetin were detected in 70% ethanol extracts, rutin was the dominant phenolic compound, and the contents ranged from 1,902.0 to 2,402.8 mg/100 g DW. Antioxidant activities of Tartary buckwheat were determined using DPPH, ABTS, and FRAP assays, 70% ethanol extracts showed a higher antioxidant activity than 80% acetone and ethyl acetate, respectively. These results suggested that the three-solvent extracting method is more comprehensive than independent one in evaluating phenolics profile and antioxidant activities of Tartary buckwheat. Practical applications The three-solvent extracting method can be used to evaluate functional properties of Tartary buckwheat.
研究领域:
食品科学
·
植物化学
·
营养学
✓ 已验证
产品关联
DOI
高影响因子
Journal of Functional Foods
·
2022
·
IF 5.223
Yuzhe Huang,Kunfeng Zhang,Wenqiang Guo,Chan Zhang,Hao Chen,Tenglong Xu,Yongming Lu,Qingxi Wu,Yong Li,Yan Chen
Tartary buckwheat is a popular natural grain commonly used as a functional food in various countries. This study aimed to prepare buckwheat dietary fiber with improved biological activity using liquid fermentation of Aspergillus niger and to elucidate its physicochemical properties and related mechanisms. Compared with unfermented buckwheat dietary fiber, Aspergillus niger fermentation increased the soluble dietary fiber content, thereby improving dietary fiber's physical and chemical properties such as water, oil retention capacity, and swelling cholesterol-binding capacity. Fermented Tartary buckwheat dietary fiber treatment for 14 weeks significantly decreased the hepatic lipid profile, oxidative stress, and protein expression in mice. In addition, fermented Tartary buckwheat dietary fiber intervention could regulate high-fat diet-induced disorders of gut microbiota. These results suggested that fermented Tartary buckwheat dietary fiber has potential “prebiotic” effects in ameliorating obesity.
研究领域:
食品科学
·
营养学
·
微生物学
·
分子生物学
✓ 已验证
产品关联
DOI
高影响因子
Food Bioscience
·
2023
·
IF 5.2
Yong Zhu,Likang Qin,Yue Chen,Shaoqi Zhou
The release patterns of phenolics in digestive tract was elucidated using a simulated digestion protocol, in which the delivery route of rutin was revealed, and the availability of released phenolics was also evaluated using a dialysis membrane absorption model. The results showed that phenolic compounds such as rutin, quercetin , 3,4-dihydroxybenzoic acid (DA), 2,3,4-trihydroxybenzoic acid (TA) and chlorogenic acid (CA) were released from Tartary buckwheat under simulated digestion. The contents of released phenolic compounds in oral-gastrointestinal digestion were significantly higher ( p < 0.05) than that in oral and oral-stomach digestion phases. Besides, in oral-gastrointestinal digestion, the proportion of available contents of rutin, DA, TA and CA to corresponding released contents were 71.8%, 73.7%, 68.6% and 100%, and the great majority of rutin was sufficiently degraded into quercetin. The contribution of antioxidant activity of available compounds to corresponding total activity were between 62.2% and 68.9%. These results indicated that phenolics in Tartary buckwheat can be adequately released in oral-gastrointestinal digestion, and a great majority of these phenolics are available. This study illustrates the potential bioavailability of phenolic compounds in Tartary buckwheat during gastrointestinal digestion.
研究领域:
食品科学
·
营养学
·
药理学
✓ 已验证
产品关联
DOI
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2021
·
IF 6.953
Yiming Zhou,Qingyi Jiang,Sijia Ma,Xiaoli Zhou
Tartary buckwheat is one of the few pseudocereals with abundant flavonoids and starch. However, there are different views on the digestibility of Tartary buckwheat starch (TBS) because of its particle size and structure. In this study, fluorescence spectrum methods and enzymatic kinetics were used to investigate the interaction between TBS /two glycosidase (α-amylase and α-glucosidase) and quercetin to explore its digestive properties and provide a perspective regarding the application of TBS in functional starch products. The results showed that the interaction between TBS and quercetin was probably weak hydrophobic force and hydrogen bonding. The inhibitory effect of quercetin on α-amylase was better than that on α-glucosidase. The half inhibitory concentrations (IC 50 ) of quercetin to α-amylase and α- glucosidase was (270 ± 3.31) and (544 ± 9.01) μg/mL, respectively. The intrinsic fluorescence of two enzymes was statically quenched by forming a complex with quercetin. Quercetin also increased the microenvironment hydrophilicity of tryptophan residues in glycosidase. In vitro digestion experiment demonstrated that quercetin and TBS co-gelatinized together was more effective to inhibit TBS hydrolysis than quercetin itself alone. In the first-order kinetic and LOS model, quercetin-starch gel structure and quercetin inhibitory activity against enzymes had synergistic effects of the TBS digestion.
研究领域:
食品科学
·
营养学
·
生物化学
·
药理学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
JOURNAL OF CEREAL SCIENCE
·
2021
·
IF 3.616
Lanlan Wu,Jianhua Li,Weijing Wu,Libo Wang,Fei Qin,Wen Xie
The tartary buckwheat protein isolates (TBPIs) were extracted by different pH combined with isoelectric precipitation. The impacts of extraction pH on Osborne-type protein fractions, functional properties, structural properties, and in vitro gastrointestinal digestion were investigated. The result showed that alkaline extraction was effective to increase yield of TBPI. With increase of extraction pH, the content of albumin in TBPI gradually decreased, while content of glutenin was increased. The solubility of TBPIs extracted by pH above 12 were significantly decreased while emulsion stability was significantly increased, which was related to significant increase of surface hydrophobicity. The digestive rate of TBPIs of pH 7 and 8 were high. With increase of pH from 8 to 10, digestive rate of TBPIs decreased. It was related to the compact structure of TBPIs, which had higher α-helix content, higher disulfide bonds , and lower intrinsic fluorescence intensity. Continuous increase of pH increased digestive rate of TBPIs. It was associated with unfolded and denatured structure of TBPIs (pH ≥ 12), as evidenced by breakdown of disulfide bonds, lower α-helix structure, red-shift in intrinsic fluorescence, and dissociation of subunits. Overall, extraction pH during protein extraction has great impacts on TPBIs.
研究领域:
食品科学
·
蛋白质化学
·
营养学
✓ 已验证
产品关联
DOI
高影响因子
Food Chemistry-X
·
2025
·
IF 8.2
Jiaying Zhu,Ting Zhang,Linhua Cui,Hong Liu,Qingyuan Wang,Yunlong Li,Qi Li
Solid-state fermentation of Tartary buckwheat using Auricularia auricula , Ganoderma lucidum , and Hericium erinaceus enhanced its functional components, increasing levels of phenols, polysaccharides, proteins, and amino acids, alongside improved antioxidant activity. The fermentation notably elevated flavonoid levels, particularly Quercetin-3-O-sulfate, which increased tenfold with Ganoderma lucidum . Analysis revealed 3078 metabolites, with downregulated metabolites predominantly being amino acids, carbohydrates, flavonoids, and phenolic compounds. Key metabolic pathways identified included amino sugar metabolism and biosynthesis of plant secondary metabolites, as per KEGG enrichment analysis. This research highlights solid-state fermentation as a promising method to enhance the functional properties of Tartary buckwheat, paving the way for developing functional foods.
研究领域:
食品科学
·
生物技术
·
微生物学
·
营养学
·
生物化学
·
代谢组学
·
功能性食品
·
天然产物化学
✓ 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）