INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2017
·
IF 3.671
Chen Bao,Hongliang Zeng,Yi Zhang,Longtao Zhang,Xu Lu,Zebin Guo,Song Miao,Baodong Zheng
In order to investigate the effects of different preparation methods on Semen coicis resistant starch, the structural properties and prebiotic effects of autoclaving treatment–purified S. coicis resistant starch (GP-SRS3), ultrasonic-autoclaving treatment–purified S. coicis resistant starch (UP-SRS3), enzyme-autoclaving treatment–purified S. coicis resistant starch (EP-SRS3) and microwave-moisture treatment–purified S. coicis resistant starch (MP-SRS3) were studied compared to high-amylose maize starch (HAMS). Fourier transform infrared spectroscopy and Solid-state 13 C NMR spectroscopy showed all of SRS3 displayed B-type crystallite structure, furthermore, MP-SRS3 and UP-SRS3 showed higher degree of ordered structure and degree of double helical structure compared to other samples. Field emission scanning electron microscopy showed MP-SRS3 displayed deeply layered strips and UP-SRS3 exhibited some cavities. Moreover, S. coicis resistant starch could promote the growth of Bifidobacteria adolescentis better compared to high-amylose maize starch, among these samples. MP-SRS3 exhibited best prebiotic effect, which was possible attributed to its rough surface and double helix structure. B. adolescentis displayed a higher survival rate to the simulated gastrointestinal tract environment in SRS3 medium than that in high-amylose maize starch medium, especially MP-SRS3 and UP-SRS3, which partly contributed to its strips and cavities. Overall, MP-SRS3 could be regarded as a potential prebiotic to promote the growth of B. adolescentis for its structural trait.
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
Food Science & Nutrition
·
2022
·Vol. 11
·期 1
·481-492
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IF 3.553
Yongmei Guan,Meichen Wang,Xinqi Song,Shenghang Ye,Cheng Jiang,Huanhuan Dong,Weifeng Zhu
Three different methods, including autoclaving, autoclaving–debranching, and purification, were used to prepare Kudzu-resistant starch (KRS) from Kudzu starch (KS). The physicochemical properties, such as thermodynamic properties, pasting properties, solubility, swelling, and coagulability, as well as the in vitro digestive characteristics of the three kinds of KRS were studied. The results showed that the morphology of starch granules of KRS prepared by autoclave, autoclave enzymatic hydrolysis, and purification methods was changed and the relative crystallinity was significantly decreased compared with the original starch. X-ray diffraction (XRD) showed that KRS exists in the form of C and C+V crystalline form. There was a significant increase in the pasting temperature and a remarkable decrease in the peak viscosity and the expansion degree of the KRS prepared by all three methods. The solubility of the resistant starch (RS) obtained by autoclaving–debranching and that by purification were both increased compared to that of native KS, while the solubility of the RS obtained by autoclaving was decreased. Meanwhile, the retrogradation of the three RS was also improved to varying degrees. The contents of RS in the samples were: P-KRS (71%) > DA-KRS (43%) > A-KRS (42%) > KS (9%). Simulated human in vitro digestion experiments showed that RS has stronger antidigestibility properties than native starch. Among them, the RS prepared by the purification method has stronger antidigestive properties, and it is predicted that it may have a better potential value in regulating blood glucose. These results indicated that the processing properties of KRS, especially the digestibility, are significantly improved and can be used as a new functional food ingredient, which deserves thorough study.
研究领域:
食品科学
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营养学
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化学
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生物技术
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产品关联
DOI
PubMed
高影响因子
Food Bioscience
·
2024
·
IF 4.8
Qingyang Cheng,Shiyao Jia,Chao Tang,Juan Kan,Chunlu Qian,Changhai Jin,Jun Liu,Liangjun Li
Resistant starch (RS), as a natural plant active ingredient, had been widely used in preventing or alleviating colitis due to its anti-digestive and anti-inflammatory properties. In this study, starch was extracted from lotus root (LS), and RS was prepared using physical (autoclaving) and biotechnological (pullulanase debranching) methods. Lotus root resistant starch type III (LRS) was then purified using amyloglucosidase and porcine pancreatic α-amylase. A comprehensive analysis was conducted on the structural and physicochemical characteristics and in vivo anti-inflammatory activities of LRS. The findings revealed that autoclaving and enzymatic treatment increased the solubility and thermal stability of the starch, reduced the swelling power, and changed the crystalline type from CA-type to B-type. More importantly, the amylose content and molecular order of LRS were increased, which promoted the formation of crystalline structures and significantly increased the anti-digestive ability of starch. Animal experiments showed that LRS was effective in alleviating colitis. After the intervention of LRS, the levels of IL-10, T-AOC, SOD and CAT were significantly increased, while the levels of IL-6, TNF-α and MDA were significantly decreased in the colon of mice. In addition, LRS was able to improve gut microflora dysbiosis as well as promote the production of SCFAs. These results suggested that LRS had a great potential in the field of functional foods.
研究领域:
食品科学
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营养学
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生物技术
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炎症研究
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DOI
高影响因子
Foods
·
2022
·Vol. 11
·期 23
·3779
·
IF 5.561
David Mahoudjro Bodjrenou,Xin Li,Wei Chen,Yi Zhang,Baodong Zheng,Hongliang Zeng
The effects of pullulanase debranching combined with autoclaving (PDA) at various debranching times (0 h, 5 h, 10 h, 15 h, 20 h, and 25 h) and 121 °C/20 min of autoclave treatment on the structural and physicochemical characteristics of purple sweet potato (Jinshu No.17) starch were investigated. The results indicated that the native starch (NS) was polygonal, round, and bell-shaped with smooth surfaces. After debranching treatment, the surface of the starch samples became rough and irregular. The molecular weight became smaller after treatments. X-ray diffraction C-type pattern was transformed into a B-type structure in treated samples with increased relative crystallinity.13C NMR indicated an increased propensity for double helix formation and new shift at C1, 3, 5 region compared to NS. The apparent amylose content was 21.53% in the NS. As the swelling power decreased, the percentage of soluble solids increased and different thermal properties were observed. A higher yield of the resistant starch (RS) was observed in all treated starch except PDA 25 h. The findings of our study reveal that a combination of pullulanase debranching time (15 h) and autoclaving (121 °C for 20 min) is a great technique that can be used to produce a higher amount of resistant starch in the Jinshu No.17 starch.Keywords:purple sweet potato resistant starch;pullulanase debranching;autoclave treatment;structural characteristics;physicochemical properties
研究领域:
食品科学
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淀粉化学
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生物技术
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产品关联
DOI
PubMed
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2023
·
IF 8.2
Siqi Li,Yantong Meng,Chao Wang,Zhuoma Suonan,Xinyu Zhang,Tong Wu,Zijian Dai,Yiyun Zhang,Sameh Sharafeldin,Yumei Zhang,Qun Shen,Yong Xue
Resistant starch (RS) has been extensively studied because of its beneficial effects on gut microbiota. In this study, four RSs obtained through various preparation processes were utilized for in vitro fermentation, and their structural characteristics before and after fermentation were determined using chromatography, Fourier infrared spectroscopy, and scanning electron microscopy (SEM). It was observed that these RSs can be classified into two categories based on their fermentation and structural features. The autoclaving RS (ARS) and extruding RS (ERS) were classified as Class I Microbiome Community (MC-I), characterized by a higher proportion of butyrate and its producers, including unclassified_g_Megasphaera and Megasphaera elsdenii . While microwaving RS (MRS) and ultrasound RS (URS) belonged to Class II Microbiome Community (MC-II), marked by a higher proportion of acetate and its producer, Bifidobacterium pseudocatenulatum DSM 20438 . MC-I had a lower molecular weight, shorter chain length, more chains with degree of polymerization (DP) 36–100, and a more ordered structure than MC-II. Furthermore, SEM observations revealed distinct degradation patterns between MC-I and MC-II, which may be attributed to their surface structural characteristics. These findings imply that the preparation methods employed for RS can determine its multilevel structural characteristics, and consequently influence its physiological properties.
研究领域:
食品科学
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微生物学
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营养学
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生物技术
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产品关联
DOI
PubMed
高影响因子
FOOD RESEARCH INTERNATIONAL
·
2025
·
IF 8
Yi Zhao,Xiufang Bi,Chunlei Ni,Ruifeng Ying,Khizar Hayat,Meigui Huang
This research utilized a laser particle size distribution analyzer, stability analyzer, atomic force microscope, fluorescence spectrophotometer, and ultra – performance liquid chromatography - mass spectrometry instrument to compare the impacts of pasteurization (PAST), ultra - high temperature instantaneous (UHT) sterilization, and ultra - high pressure (UHP) sterilization on the structure and stability of yak milk fat globules (MFGs). The findings indicated that all three sterilization methods led to a reduction in the diameter of fat globules and damaged the edge structure of the milk fat globule membrane (MFGM). Nevertheless, the stability was enhanced through the reduction of Young's modulus and micropolarity of the MFGM, with UHT milk fat globules exhibiting the highest stability. Lipidomic analysis revealed a decrease in the phospholipid content in UHT milk and UHP milk, whereas the phospholipid content in PAST milk increased. Therefore, the yak milk system after UHT sterilization is the most stable. These data can contribute to the improvement of the quality of yak milk products and facilitate the further development and utilization of yak milk resources.
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DOI
PubMed
高影响因子
CHIRALITY
·
2019
·Vol. 31
·期 9
·700-710
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IF 1.927
Qing Zhou,Xu Zhang,Junxing Huang
This study investigated the resilience of bacterial diversity in soils restored after autoclaving, in terms of richness, evenness and community structure, and its feedback on the enantioselective transformation of racemic quizalofop-ethyl ( rac -QE). Microbial biomass carbon (MBC) and bacterial richness (indexed by operational taxonomic units [OTUs]) in restored soil recovered to approximately 50% and 29%, respectively, of the native soil within 43 days. Bacterial evenness was much lower in restored soil than in native soil. The relative proportions of dominant bacterial genera differed significantly ( P < .05) between restored and native soils. Importantly, two major bacterial genera that recolonized restored soil were not detected in native soil. Highly enantioselective transformation of rac -QE was observed in restored soils, whereas QE enantiomers exhibited comparable transformation rates in native soils. The second-round enantioselective transformation of rac -QE was altered by the first-round transformation of enantiopure quizalofop-P-ethyl ( R -P-QE) in restored and native soils through selective effects of R -P-QE on the bacterial community. The transformation rate of rac -QE was predominantly determined by bacterial abundance and richness, while the enantioselectivity was correlated more with bacterial structure.
研究领域:
环境微生物学
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土壤学
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农业化学
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产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2023
·
IF 8.8
Peng Zhu,Dongze Niu,Sainan Zhang,Chunyu Li,Dongmin Yin,Junqiang Zhi,Lili Zhang,Xingmei Jiang,Jianjun Ren
This study aimed to examine the effects of sterilization methods on the degradation ability and bioactive compound production of Irpex lacteus in wheat straw. Following 28 days of fermentation, the lignin content of samples autoclaved and pasteurized at pH 4.5 was reduced by 16.0 % − 21.7 % compared to pasteurized samples without pH adjustment, accompanied by a significant increase in sugar yield ranging from 83.30 % − 96.35 %. Autoclaved samples exhibited the lowest total phenol content and antioxidant activity ( P < 0.05). Bacillus occupied an absolute advantage (89.1 %) in samples pasteurized at pH 4.5, whereas 10 bacterial genera exhibited abundances above 1 % in pasteurized samples without pH adjustment. Furthermore, 45.1 % − 47.2 % of the metabolites comprised lipids and lipid-like molecules, and some of them were improved by pasteurization at pH 4.5. Overall, pasteurization at acidic conditions is an effective sterilization method for the fungal conversion of wheat straw.
研究领域:
生物技术
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微生物学
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生物化学
·
农业科学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2025
·
IF 6.6
Jiwen Tao,Tongliang Bu,Qiqi Xie,Yujie Jia,Qing Wang,Nayu Shen,Xinyu Zhang,Yirong Xiao,Lin Ye,Zhao Chen,Qingfeng Li,Zizhong Tang
Resistant starch (RS) has garnered significant attention for its health benefits and controllable processing safety. In this study, buckwheat type 3 resistant starch (RS3) was prepared using autoclaving (A-BRS), microwaving (M-BRS), and autoclaving combined with enzyme treatment (AE-BRS). The physicochemical structures and functional properties of the modified starches were compared. Results showed that, compared to native buckwheat starch, the particle size volume mean diameter (VMD) of BRS increased significantly from 9.67 μm to 54.21–59.81 μm, with a crystalline structure transformation from A-type to B+V-type and an increase in gelatinization enthalpy ( ΔH ) to 3.26–7.26 J/g. Among the three resistant starches, A-BRS exhibited the largest granule size, highest water-holding capacity, and greatest transparency, while M-BRS had the roughest surface. Notably, AE-BRS, with an amylose content increased to 34.71%, exhibited enhanced relative crystallinity and short-range ordered structure, leading to higher solubility and thermal stability, with an RS content reaching 21.01%. The composite preparation of resistant starch is anticipated to become a significant trend in the future. These findings offer valuable insights for the industrial development and production of buckwheat RS3.
研究领域:
食品科学
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营养学
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淀粉化学
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生物技术
✓ 已验证
产品关联
DOI
高影响因子
Food Bioscience
·
2024
·
IF 4.8
Jiaci Chen,Juan Zhang,Nan Wang,Xiaoyun Sun,Xiaoxu Han,Ruijie Yin,Xiaoyan Pei,Chuan Liu,Xiangyi Pang,Fengchun Huang,Ailiang Chen
The majority of the bioactive components in milk exhibit sensitivity to heat treatments. This research is the first systematically compare the effects of thermal (low-temperature long time pasteurization, LTLT; high-temperature short time pasteurization, HTST; ultra-high temperature, UHT; microwave-assisted heating; retort sterilization) and non-thermal (ultraviolet-C, UV-C; high hydrostatic pressure processing, HPP; filtered sterilization; high-intensity ultrasound, HIUS) treatments on the physicochemical properties and immune-active serum proteins of whole milk aliquots under the equivalent microbicidal efficacy. LTLT and HTST had little impact on whole milk. HPP at 400 MPa for 5 min was an optimal alternative to pasteurized milk in terms of equivalent microbicidal efficacy, higher nutrient retention (∼6% and 16.2% loss for IgG and lactoferrin) and fewer oxidation products (0.69 nmol/mg protein carbonyls). The serum protein denaturation of 600 MPa HPP-treated milk (79.4% and 31.36% loss for IgG and lactoferrin) was significantly higher than in pasteurized milk, but still lower than in UHT milk (97.16% and 70.85% loss for IgG and lactoferrin). Since photo-oxidation induced by high-dose irradiation was detrimental to the organoleptic properties, relying on UV-C as stand-alone replacement to pasteurization is not advisable. Combined with existing pasteurization methods, UV-C can achieve superior microbial inactivation at mild sterilization temperatures. HIUS, a promising novel tool, should be further optimized regarding the relevant standards to enable it to be used in industrial-scale processing and reproducibility. Compared with traditional thermal treatments, non-thermal strategies offer a significant reduction in the microbial load of raw milk while better preserving bioactive proteins, However, optimizing processing parameters remains essential to strike a balance between microbial inactivation and retention of active substances.
研究领域:
食品科学
·
微生物学
·
营养学
·
生物技术
✓ 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）