Food Chemistry-X
·
2021
·
IF 5.182
Tao Xu,Weisu Huang,Jiajia Liang,Yongheng Zhong,Qi Chen,Fan Jie,Baiyi Lu
The different health effects between starch and whole flour from tubers are rarely studied. Here, we investigated the effects of cassava flour (CF), cassava starch (CS), potato flour (PF), and potato starch (PS) on gut health and gut microbiota of normal rats. Feed analysis showed that CF and PF diet provided significantly more slowly digestible and resistant starch, less rapidly digestible starch. Compared with rats fed with PS and CS diets, rats fed with PF and CF diets gained less body weight and have tighter intestinal barrier. Butyric acid contents were increased by tuber flours. CF and PF selectively promoted the relative abundance of Akkermansia and Eubacterium ruminantium in cecal and colonic content. In conclusion, tuber flour has intestinal protection, body weight control, and gut microbiota improving ability compared with starch. The different composition of starch might be the basis for these effects.
研究领域:
营养学
·
胃肠病学
·
微生物学
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DOI
PubMed
高影响因子
Foods
·
2024
·Vol. 13
·期 22
·3691
·
IF 4.7
Haicui Suo,Jitao Liu,Li Wang,Chengchen Li,Jianwei Shan,Kang An,Kun Yang,Xiaobo Li
Individual carotenoids provide significant health benefits to humans, and potatoes are recognized as some of the most stable crops, distinguished by their substantial carotenoid content. To elucidate the accumulation patterns of individual carotenoids in potatoes, we quantified the carotenoid content in yellow- and white-fleshed genotypes across five developmental stages using LC-MS/MS. A total of 22 carotenoids were identified in yellow potatoes, whereas 18 were detected in white potatoes. The yellow-fleshed genotype was characterized by high levels of individual carotenoids and xanthophyll esters, with violaxanthin as the dominant component. The white-fleshed genotype exhibited low concentrations of individual carotenoids and xanthophyll esters, with lutein as the predominant compound. Notably, lutein, violaxanthin, zeaxanthin, antheraxanthin, neoxanthin, violaxanthin myristate, and lutein myristate were consistently detected during the developmental period in both genotypes. Violaxanthin myristate was identified as the dominant xanthophyll ester in both genotypes, showing an increasing trend throughout the tuber development stages. In contrast, xanthophyll esters maintained stable low levels in white-fleshed potatoes while exhibiting increasing types and contents in yellow-fleshed potatoes as the tubers continued to grow. Additionally, violaxanthin exhibited a significant correlation with b*, H°, and C*, suggesting that it may play an important role in forming yellow flesh.
研究领域:
农学
·
营养科学
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植物生理学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Frontiers in Plant Science
·
2025
·
IF 4.8
Xianjun Lai,Zhouhua He,Shuyan Wang,Feng Zhang,Haiyan Wang,Xiyao Wang,Shifeng Liu,Lang Yan
Introduction: Plant root-associated microbiomes play an important role in plant health, yet their responses to bacterial wilt remain unclear poorly understood.Methods: This study investigated spatial variations in microbiome and metabolome composition across three root-associated niches—root-surrounding soil, rhizosphere, and endosphere—of healthy and Ralstonia solanacearum-infected potato plants. A total of 36 samples were analyzed, with microbial diversity assessed by full-length 16S rRNA and ITS sequencing, and metabolic profiles characterized using LC-QTOF-MS.Results: Alpha diversity analysis revealed that bacterial diversity in healthy plants was consistently higher than in diseased plants, progressively increasing from the root-surrounding soil to the rhizosphere, and most notably in the endosphere, where the Shannon index declined from 5.3 (healthy) to 1.2 (diseased). In contrast, fungal diversity was lower in diseased plants in the root-surrounding soil and rhizosphere, but significantly elevated in the endosphere, suggesting niche-specific microbial responses to pathogen stress. Beta diversity confirmed significant microbiome restructuring under pathogen stress (R² > 0.5, p = 0.001). Taxonomic analysis showed over 98% dominance of Proteobacteria in the diseased endosphere, where Burkholderia, Pseudomonas, and Massilia enriched in healthy plants were significantly reduced. R. solanacearum infection promotes the enrichment of Fusarium species in both the rhizosphere and endosphere. Metabolomic analysis revealed extensive pathogen-induced metabolic reprogramming, with 299 upregulated and 483 downregulated metabolites in the diseased endosphere, including antimicrobial metabolites such as verruculogen and aurachin A. Network analysis identified XTP as a central metabolite regulating microbial interactions, whereas antimicrobial metabolites exhibited targeted pathogen suppression. O2PLS analysis revealed that pathogen-induced antimicrobial metabolites (e.g., Gentamicin X2, Glutathionylspermine) were associated with Clostridia and Ketobacter in diseased plants, while nucleotide-related compounds (e.g., XTP) correlated with Rhodomicrobium and others, indicating infection-driven microbial adaptation and metabolic restructuring.Discussion: These findings provide insights into pathogen-driven disruptions in root microbiomes and suggest potential microbiome engineering strategies for bacterial wilt management.
研究领域:
植物病理学
·
微生物学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD HYDROCOLLOIDS
·
2021
·
IF 9.147
Li Ding,Qiang Huang,Wenyu Xiang,Xiong Fu,Bin Zhang,Jian-Yong Wu
Intact parenchyma cells were successfully isolated from potato tuber and chemically cross-linked with 5–12 wt% sodium trimetaphosphate/sodium tripolyphosphate for investigating the effect of cross-linking on the structural characteristics and enzyme susceptibility of starch encapsulated within the cell walls. The results indicated that both starch and cell wall polysaccharides were cross-linked, and the swelling power of starch was significantly decreased with increasing degree of cross-linking. The cross-linking reaction also significantly reduced the rate and extent of starch digestion in both intact and disrupted cells after cooking. In addition, the cell-wall barrier effect on starch digestion increased with the degree of cross-linking, due probably to that limited starch swelling and pectin solubilization during cooking process partially protected cell wall integrity and thus decreased cell wall permeability. Overall, the study suggests that chemically cross-linking of cell wall polysaccharides can slow down the in vitro starch digestion of cooked potato foods .
研究领域:
食品科学
·
植物生理学
✓ 已验证
产品关联
DOI
高影响因子
FOOD CHEMISTRY
·
2025
·
IF 9.8
Yang Yang,Junbo Liu,Xinxin Wang,Jishuang Deng,Hao Jiang
This study investigated the effects of ferulic acid (FA), tannic acid (TA), and rutin (RU) at 0–7.5 % concentrations (based on raw potato flour) on 3D-printed mashed potatoes (MP). Incorporation of 0–4.5 % polyphenols enhanced the extrusion characteristics and printing accuracy, while 7.5 % addition caused significant collapse owing to weakened self-supporting ability. The formation of non-inclusive polyphenol-starch complexes through hydrogen bonding disrupted the short-term ordered structure and double-helix structure of potato starch, reducing the crystallinity and gel strength. Polyphenols enhanced the solubility, water-holding capacity, and digestion resistance while reducing viscoelasticity and swelling capacity, effectively inhibiting starch retrogradation. The action sequence followed TA > RU > FA, correlating with the number of hydroxyl groups. TA with high molecular weight exhibited the most significant impact on the properties of MP, showing the best anti-digestibility and extrusion modulation effects, while 4.5 % TA is suitable for the production of 3D printed MP with lower digestibility.
研究领域:
食品科学
·
生物化学
✓ 已验证
DOI
PubMed
高影响因子
STARCH-STARKE
·
2024
·
IF 2.6
Peng Liu,Ziwan Zhou,Wenchang Zhou,Chunjia Liu,Nanfang Wang,Fan Zhang
Potato starch (PS), a naturally occurring carbohydrate biopolymer, is commonly used in the meat industry to enhance the processing and nutritional properties of meat products. This study utilizes spray drying to produce PS-based powders for the production of 3D printed beef products. The effects of incorporating PS-based materials at 1% concentrations into beef pastes are investigated, focusing on the impact on product texture, cooking properties, printing accuracy, freeze-thaw stability, and color. Additionally, the suitability of the 3D printed beef products for individuals with dysphagia is assessed using the International Dysphagia Diet Standardization Initiative (IDDSI). The 3D printed beef products containing PS-based powders are successfully manufactured and maintained their structure during printing and cooking. The addition of these powders improve moisture content, cooking yield, lightness, and reduced diameter reduction, redness, hardness, cohesiveness, and chewiness. Moreover, the results suggest that P-N, can be classified as potential level 6 diets (soft and bite-sized) according to the IDDSI framework.
研究领域:
食品科学
·
生物材料学
✓ 已验证
产品关联
DOI
高影响因子
Food & Function
·
2019
·Vol. 10
·期 9
·5312-5322
·
IF 3.241
Li Ding,Qiang Huang,Haiteng Li,Zhigang Wang,Xiong Fu,Bin Zhang
Modulation of the starch digestion rate and extent is a major target for increasing nutritional value of potato-based food. In order to understand the effect of controlled gelatinization on the structure and in vitro digestion properties of whole potato food, intact parenchyma cells were isolated as a model through soaking in mild acid and alkali solutions, and then hydrothermally treated at different incubation temperatures in excess water. The morphological and structural changes of entrapped starch granules as well as in vitro starch digestion properties were investigated. Three classes of starch digestion of potato cells are identified: (1) when the temperature of hydrothermal treatment was set at 55 °C or 60 °C, the efficient physical barrier of intact cell walls resulted in a limited starch digestion extent; (2) when the temperature is set at 65 °C, the cell wall structures apparently reduced the digestion rate but only slightly reduced the final extent compared to the starch counterpart, probably because starch swelling weakens the physical barrier; (3) at 70–95 °C, the damaged cell wall still reduced the digestion rate but did not reduce the digestion extent compared to the starch counterpart. The results suggest that controlling hydrothermal processing temperature is a viable approach to develop potato ingredients with enhanced nutritional functionality.
研究领域:
食品科学
·
植物生理学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD HYDROCOLLOIDS
·
2018
·
IF 5.089
Jinhu Tian,Shiguo Chen,Huiling Zhang,Haitian Fang,Yujing Sun,Donghong Liu,Robert J. Linhart,Xingqian Ye
The effect of cell wall fragments on the thermal properties and hydrolysis of potato starch were investigated. The relative degree of crystallinity of purified starch and starch with cell wall fragments were 19.7% and 20.7%, respectively. The onset temperature ( To ) and peak temperature ( Tp ) of the starch with cell wall fragments were much higher than those of purified starch, whereas the △H value of purified starch (9.5 ± 0.5 J/g) was much higher than that of the starch with cell wall fragments (7.6 ± 0.7 J/g). Moreover, slightly lower equilibrium hydrolysis of starch with cell wall fragments (78.8 ± 6.3%) and different morphologies changes between those two samples during heating were also observed. Our study demonstrated that it might be an alternative way to improve or extend the property of potato starch with the remaining of its cell wall fragments.
研究领域:
食品科学
·
植物学
✓ 已验证
DOI
高影响因子
Food Chemistry-X
·
2024
·
IF 6.5
Yingying Yu,Wuyin Weng,Zhongyang Ren,Yucang Zhang,Ping Li,Linfan Shi
This study aimed to simulate cold chain sales temperatures to predict the effects of temperature fluctuations on the physicochemical properties, moisture distribution, microstructure, and flavor of mashed potatoes. The results showed a decline in the hardness and chewability of mashed potatoes alongside the migration of water from bound water states to weakly bound states under freeze-thaw cycles (FTC) conditions. Microstructural analysis indicated that the adhesive forces between proteins and starch granules were weakened, and the structure of mashed potatoes particles was destroyed following FTC. The oxidation and degradation of fat induced by FTC increased the content of key compounds such as octanal and nonanal, thereby contributing to an overall deterioration in the flavor of mashed potatoes. This study elucidates the effects of FTC on water migration, microstructure, and flavor characteristics of mashed potatoes, thereby providing a theoretical foundation for improving the quality of prefabricated frozen mashed potatoes dishes.
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
MOLECULES
·
2020
·Vol. 25
·期 23
·5632
·
IF 3.267
Weixuan Sun,Wenhan Yang,Yuxue Zheng,Huiling Zhang,Haitian Fang,Donghong Liu,Xiangli Kong,Shiguo Chen,Xingqian Ye,Jinhu Tian
In order to broaden the application of potato pulp pectic polysaccharide (PPP) in stabilizing acidified milk drinks (AMDs) and investigate the stabilizing effect and physical properties of AMDs prepared with PPP, a comparative study was made among PPP, commercial high methoxyl pectin (HMP) and low methoxyl pectin (LMP). The zeta potential, rheology, particle size and serum separation of AMDs were evaluated after preparing with PPP, HMP and LMP, respectively. Results indicated that PPP led to lower serum separation than LMP (14.65% for AMDs prepared with 0.5% PPP compared to 25.05% for AMDs prepared with 0.5% LMP), but still higher than HMP (9.09% for AMDs prepared with 0.5% HMP). However, narrower particle size distribution and lower viscosity of AMDs was achieved by PPP than by LMP and HMP. PPP can electrostatically adsorb on the surface of casein and its abundant neutral sugar side chains would provide steric hindrance to prevent casein flocculation in AMDs. Our results might provide some new ideas for the application of PPP in improving the stability of AMDs.Keywords:potato pulp;acidified milk drinks;pectic polysaccharide;casein;stability
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
CARBOHYDRATE POLYMERS
·
2021
·
IF 9.381
Meysam Madadi,Kanglu Zhao,Youmei Wang,Yanting Wang,Shang-wen Tang,Tao Xia,Nengzhou Jin,Zhijun Xu,Guanhua Li,Zhi Qi,Liangcai Peng,Zhiyong Xiong
Potato is a major food crop with enormous biomass straw, but lignocellulose recalcitrance causes a costly bioethanol conversion. Here, we selected the cytochimera (Cyt) potato samples showing significantly-modified lignocellulose and much increased soluble sugars and starch by 2–4 folds in mature straws. Under two pretreatments (8 min liquid hot water; 5% CaO) at minimized conditions, the potato Cyt straw showed complete enzymatic saccharification. Further performing yeast fermentation with all hexoses released from soluble sugars, starch and lignocellulose in the Cyt straw, this study achieved a maximum bioethanol yield of 24 % (% dry matter), being higher than those of other bioenergy crops as previously reported. Hence, this study has proposed a novel mechanism model on the reduction of major lignocellulose recalcitrance and regulation of carbon assimilation to achieve cost-effective bioethanol production under optimal pretreatments. This work also provides a sustainable strategy for utilization of potato straws with minimum waste release.
研究领域:
植物学
·
生物能源
·
遗传学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
JOURNAL OF FOOD SCIENCE
·
2020
·Vol. 85
·期 12
·4215-4224
·
IF 2.479
Bo Zhang,Ahmed S. M. Saleh,Chunyan Su,Bing Gong,Kun Zhao,Guoquan Zhang,Wenhao Li,Wenjie Yan
The multiscale structural, physicochemical, and digestible properties of potato starch before and after heat–moisture treatment were investigated, and further compared between repeated heat–moisture treatment (RHMT) and continuous heat–moisture treatment (CHMT). After heat–moisture treatment, there appeared partial disruption and pits on the starch granules, and the birefringence edges of HMT starch particles became blurred. Besides, the molecular weight of samples conspicuously decreased after two kinds of treatments. The crystal type of HMT starches transformed from B-type to C-type according to X-ray analysis. A decrease in the solubility and swelling power in high temperatures were identified. The pasting temperature, the gelatinization transition temperature ( T o , T p , T c ), and the slowly digestible starch (SDS) content of HMT starches were significantly higher than native potato starch, while the peak viscosity, the trough viscosity, the final viscosity, the breakdown, and the gelatinization enthalpy ( ΔH ) of RHMT and CHMT potato starches decreased compared to the native. RHMT potato starches displayed significantly higher relative crystallinity degree and gelatinization transition temperatures. The cooling process of RHMT in which the linkage between the recombinant amylose/amylopectin was enhanced compared with CHMT, which contributed to that RHMT potato starches exhibited greater advantages in practical applications. Practical Application The described RHMT and CHMT starches provide new ideas for the study of modified starch. Furthermore, this study revealed the mechanism of heat–moisture processing provided some instructions to the application of RHMT potato starch.
研究领域:
食品科学
·
分子生物学
✓ 已验证
DOI
PubMed
高影响因子
危险品化学品经营许可证（带存储）