MOLECULES
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2018
·Vol. 23
·期 5
·1203
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IF 3.098
Shuyu Shen,Rui Huang,Charlie Li,Wenyan Wu,Honglin Chen,John Shi,Shiguo Chen,Xingqian Ye
Sorghum grains with different applications had different phenolic profiles, which were corresponded to various antioxidant capacities. In this study, total phenolic, proanthocyanidins and flavonoids contents, as well as contents of individual phenolic compounds from sorghum grains with various applications were determined, and their antioxidant capacities were evaluated. Total phenolic contents (TPC) and total proanthocyanidins contents (TPAC) showed strong correlation with antioxidant activities (r> 0.95,p< 0.01). Hongyingzi (S-1), one of the brewing sorghums, showed the highest level of TPC and TPAC, while white grain sorghum (S-8) had the lowest. Except for black grain sorghum (S-7), that contained the highest contents of ferulic acid, brewing sorghum grains contained the higher contents of the most individual phenolic compounds, especially the variety S-1. The correlation among individual phenolic compounds and antioxidant activities indicated that the free forms of protocatechuic acid (r= 0.982 of FRAPassay,p< 0.01) and taxifolin (r= 0.826 of FRAP assay,p< 0.01) may be the main functional compounds. These results indicate that brewing sorghum grains can also be utilized as effective materials for functional foods.Keywords:sorghum grain;phenolic composition;antioxidant capacity;brewing sorghum;taxifolin
研究领域:
农业科学
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食品科学
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营养学
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产品关联
DOI
PubMed
高影响因子
Microorganisms
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2023
·Vol. 11
·期 6
·1431
·
IF 4.5
Guoyu Wei,Wei Zhao,Anlong Hu,Mingjian Ren,Yunxiao Huang,Huayang Xu
Sorghum bicoloris cultivated worldwide. Leaf spot of sorghum, which leads to leaf lesions and yield reduction, is a prevalent and serious disease in Guizhou Province, southwest China. In August 2021, new leaf spot symptoms were observed on sorghum leaves. In this study, traditional methods and modern molecular biology techniques were used to isolate and identify the pathogen. Sorghum inoculated with the isolate GY1021 resulted in reddish brown lesion that similar to symptoms observed in the field: the original isolate inoculated was reisolated and Koch’s postulates were fulfilled. Based on morphological features and phylogenetic analysis of the internal transcribed spacer (ITS) combined sequence with β-tubulin (TUB2) and translation elongation factor 1-α (TEF-1α) genes, the isolate was identified asFusarium thapsinum(Strain accession: GY 1021; GenBank Accession: ITS (ON882046),TEF-1α (OP096445), and β-TUB(OP096446)). Then, we studied the bioactivity of various natural products and microorganisms againstF. thapsinumusing the dual culture experiment. Carvacrol, 2-allylphenol, honokiol, and cinnamaldehyde showed excellent antifungal activity, with EC50values of 24.19, 7.18, 46.18, and 52.81 µg/mL, respectively. The bioactivity of six antagonistic bacteria was measured using a dual culture experiment and the mycelial growth rate method.Paenibacillus polymyxa,Bacillus amyloliquefaciensandBacillus velezensisdisplayed significant antifungal effects againstF. thapsinum. This study provides a theoretical basis for the green control of leaf spot of sorghum.Keywords:antagonistic bacteria;natural product;leaf spot;sorghum;F. thapsinum
研究领域:
植物病理学
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微生物学
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分子生物学
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产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
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2020
·
IF 6.306
Ming Li,Tongcheng Xu,Wenhao Zheng,Boyan Gao,Hongyan Zhu,Ruofei Xu,Hanyu Deng,Bo Wang,Yanbei Wu,Xiangjun Sun,Yaqiong Zhang,Liangli (Lucy) Yu
Six commercial red sorghum varieties (Tong Za 117, 141, 142 and 143, Chi Za 109 and 101) were investigated for their triacylglycerol (TAG) profiles, soluble and bound phenolics, and radical scavenging and anti-inflammatory activities. A total of 21 TAGs were identified in red sorghum oils for the first time. Total phenolic (TPC) and flavonoid contents (TFC) in the soluble or bound phenolic fractions differed among red sorghums. Significant correlation among TPC, TFC and DPPH radical scavenging activities was observed in both fractions. Except for caffeic acid, most of phenolic acids in red sorghums are in the bound form. Soluble 3-deoxyanthocyanidins contents (2.12–57.14 μg/g) were significantly higher than those of bound forms (0.01–0.18 μg/g) regardless of sorghum varieties and types of 3-deoxyanthocyanidins. Moreover, the stronger anti-inflammatory capacity of soluble phenolic fraction in Tong Za 117 correlated with its higher TPC, TFC and radical scavenging activity than those of its bound counterpart.
研究领域:
食品科学
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营养学
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植物化学
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产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
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2025
·
IF 9.8
Mingze Fu,Yi Zhang,Huijing Chen,Xiaowei Peng,Jianquan Kan
The impact of xanthan gum (XG), sodium alginate (ALG), and carrageenan (CGN) on the gelatinization, rejuvenation, microstructure, and noodle quality of highland barley was investigated. The XG-HBS mixture demonstrated superior dilatancy, gelatinization viscosity, and dynamic moduli compared to ALG and CGN, suggesting that XG enhances starch water absorption and swelling. Furthermore, LF-NMR results indicated that hydrophilic colloids reduced T 23 and increased T 22 , signifying a shift from free water to bound water, this also indicates that the hydrophilic colloids can inhibit the formation and long-term regeneration of short-range ordered structures. Scanning electron microscopy revealed that XG resulted in a denser network structure than the other samples. Furthermore, XG, ALG, and CGN reduced cooking loss and improved noodle hardness. These findings underscore that incorporating hydrophilic colloids is an effective strategy to enhance the quality of highland barley starch and improve highland barley-based pasta products.
研究领域:
食品科学
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分子生物学
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产品关联
DOI
PubMed
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
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2025
·
IF 6.6
Minghong Bian,Yuli Fang,Kailong Yang,Yubin Xia,Hongyi Tang,Yiling Feng,Qiang Xu,Shufan Zhang,Xiaohu Ren,Baolin Han
Sorghum is the primary raw material for liquor brewing, and its increasing cost has significantly impacted liquor manufacturers. In response, the industry is exploring the possibility of using low-cost imported sorghum as an alternative to domestic sorghum. The present study monitored the physicochemical properties, flavor components, and microbial community structure of fermented grains during the fermentation of Australian sorghum (AS) and Northeastern sorghum (DS) in real-time. Additionally, the correlation between microbial communities and the flavor of Xiaoqu liquor was investigated. Fermentation was analyzed over five periods: 0, 2, 4, 6, and 8 days. The reducing sugar content of DS was significantly higher than that of AS in the early stage, while the starch content remained consistently higher than that of DS. The acidity of both fermented grains showed an increasing trend, whereas moisture content and fermentation temperature remained relatively stable. A total of 52 flavor compounds were detected, with alcohols being the most abundant aroma compounds. The three most differentiated volatile flavor compounds were [V3] isopentyl formate, [V26] 6-methylheptan-1-ol, and [V16] 9-hexadecenoic acid, ethyl ester. A total of 90 bacterial and 46 fungal genera were identified. The dominant bacterial genera in AS were Lactobacillus, Bacillus, Pediococcus , and Acinetobacter , while the dominant fungal genera were Saccharomyces, Saccharomycopsis , and Cutaneotrichosporon . In DS, the dominant bacterial genera were Lactobacillus, Bacillus, Pediococcus , and Enterobacter , while Saccharomyces and Saccharomycopsis were the dominant fungal genera. The AS bacterial community showed stronger microbial interactions, resulting in a more complex and tightly interconnected bacterial network, whereas its fungal network structure remained relatively simple. Correlation analyses further demonstrated that alcohols and hydrocarbons were strongly correlated with bacterial metabolic activity, and AS microorganisms exhibited weaker correlations with flavor compounds. This study provides a comprehensive comparison of the fermentation characteristics of AS and DS, offering a theoretical foundation and valuable data for optimizing the use of Australian sorghum in Xiaoqu liquor production.
研究领域:
食品科学
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微生物学
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产品关联
DOI
高影响因子
International Journal of Electrochemical Science
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2023
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IF 1.5
Wenliang Sun,Rusi Hao
Herein, porous activated carbon was synthesized from highland barley straw by phosphoric acid activation and used as a conductive agent for LiFePO 4 cathodes. The morphology and microstructure are characterized by scanning electron microscopy and nitrogen adsorption and desorption. The results show that the porous activated carbon convenient three-dimensional porous microstructure. Compared with the conventional conductive agent carbon black Super P, the obtained porous activated carbon presents a high capacity of 153.63 mA h g -1 at 0.1 C, as well as an excellent rate performance and cycling stability. The simple method for the preparation of porous activated carbon as a conductive agent with an excellent electrochemical performance opens up a new opportunity of LiFePO4 cathodes for widespread applications in lithium-ion batteries.
研究领域:
材料科学
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能源存储
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产品关联
DOI
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
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2024
·
IF 7.7
Wentao Pan,Xin Qi,Zhibing Huang,Mingyue Shen,Huiliang Wen,Jianhua Xie
Highland barley, a nutritious whole grain, faces limited market utilization due to the poor heating stability of its starch. The aim of this study was to investigate the effects of three differently charged ionic polysaccharides—guar gum (GG), xanthan gum (XG), and carboxymethyl chitosan (CMC)—on the gel properties of highland barley starch (HBS). GG and XG notably increased pasting viscosity, viscoelasticity, hardness, and strength of HBS gels. Conversely, CMC resulted in decreased gel properties. All three polysaccharides enhanced O H tensile vibration (3000–3800 cm −1 ), with GG and XG promoting denser honeycomb network structures and lower spin–spin relaxation time (T 2 ), indicating improved structural integrity. In contrast, low concentrations of CMC led to disorder and loose structure. Hydrogen bonding and electrostatic interactions were the main forces by which polysaccharides influenced the properties of starch gels. This research contributes to enhancing the properties of HBS gel during heating and expanding its commercial applications. It also provides some insights to understand the interaction between different charged polysaccharides and starch.
研究领域:
食品科学
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生物化学
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产品关联
DOI
PubMed
高影响因子
IONICS
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2024
·
IF 2.4
Liang Qiuqun,Lan Xiaoqi,Liu Zheng,Ma Junjie,Han Guo-Cheng,Wang Hao
Sweet sorghum stalks can be utilized for the preparation of carbon materials, which can then be applied as negative electrode materials in lead–carbon batteries. In this study, sweet sorghum stalks were pretreated with 5 wt.% H 3 PO 4 and subsequently carbonized at 550 °C for 105 min. Subsequently, the electrochemical properties of lead-coated sorghum stalk–based carbon materials, prepared under varying reduction durations, were investigated through EIS and CV tests. On this basis, the negative electrode materials, which consisted of the lead-coated sorghum stalk–based carbon material (under the reduction time of 45 min) and physically ground comparison materials, were assembled into simulated lead–carbon batteries. The charge–discharge performance of these batteries was evaluated using a charge–discharge tester. The initial discharge capacities of the two materials were 73.0 mAh/g and 57.24 mAh/g, respectively. After 150 cycles, the capacity retention ratios were 71.8% and 57.5%, respectively. These results indicate that the simulated lead–carbon battery with the newly prepared carbon material exhibits superior electrochemical performance.
研究领域:
材料科学
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能源科学
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DOI
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
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2022
·
IF 6.056
Kailing Li,Zhi Duan,Jingyan Zhang,Hongchang Cui
Fermenting yogurt with plant-based ingredients for nutritional and health benefits is an emerging trend. The growth kinetics, metabolomics changes, and antioxidant activity of probiotics in fermented highland barley-based yogurt were investigated in this study. Highland barley (HB) ( Hordeum vulgare , Poaceae) enzyme hydrolyte was mixed with soy protein concentrate as ingredients for preparation of HB-based yogurt fermented by Lactobacillus bulgaricus VHProbi R03 and Streptococcus thermophilus VHProbi R08. After 4 h of fermentation, both strains grew to the stationary phase with the viable counts of 1.9 × 10 8 CFU/mL for each strain. The viable bacterial count in HB-based yogurt was approximately 9.3 × 10 7 CFU/mL after 21 days of storage at 4 °C. Compared with the control yogurt made using white sugar (as a substitute for HB enzyme hydrolyte) and soy protein concentrate, HB-based yogurt had higher concentrations of cyclic adenosine monophosphate, glycerophosphocholine, hypoxanthine and arginyl-proline, total phenolic compounds, and flavonoids, greater antioxidant activity, and higher sensory scores. In conclusion, HB-based yogurt is a potential novel food product that provides a good source of probiotics and antioxidants.
研究领域:
食品科学
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微生物学
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产品关联
DOI
高影响因子
ACS Sustainable Chemistry & Engineering
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2023
·
IF 8.4
Kaiwen Chen,Yujing Tan,Fengze Sun,Jianyi Zhu,Hui Peng,Tianyi Zhan,Liping Cai,Jianxiong Lyu
As a nonfood crop, sweet sorghum has been extensively utilized for sugar production and biomass energy conversion. However, industrial production generates a significant amount of sweet sorghum skin. Although paper and cellulose-based films are commonly prepared through a bottom-up approach to capitalize on their abundant cellulose content. The bottom-up approach often involves the use of substantial quantities of chemical reagents, thereby posing a serious threat to environmental safety. In this study, inspired by the arrangement of traditional Chinese house roof tiles, we employed a stacking and hot-pressing preparation strategy to transform sweet sorghum skins into flexible sweet sorghum films (SF). SF retained the high degree of orientation of cellulose while obtaining high strength and toughness along with excellent light transmission properties. In particular, the mechanical properties of SF in the direction parallel to the fibers are exceptionally remarkable. The tensile strength measured 796.4 MPa, while the toughness stands at 7.63 MJ/m3. Additionally, SF exhibited outstanding optical characteristics, boasting a remarkable light transmission of 78% and a haze of 60%. Moreover, we established the feasibility of utilizing SF as a functional material for various applications, showcasing its potential for optical management, smart wearables, and electronic devices. Importantly, the successful preparation of large-size SF unlocked possibilities for their widespread and large-scale utilization, thus making a valuable contribution to environmental sustainability.
研究领域:
材料科学
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环境科学
·
农学
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产品关联
DOI
高影响因子
Innovative Food Science & Emerging Technologies
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2024
·
IF 6.3
Qian Lin,Wei Liang,Mengting Yan,Wenqing Zhao,Wenhao Li
To improve the processing suitability of sorghum flour for staple food applications of sorghum, this study uses E -beam irradiation (EBI) to pre-treat it to investigate the influence of EBI dose on the structure and properties of the mixed flour-dough-bread. The results showed that EBI enhanced mixed flour solubility by improving the components' structure or functionality of sorghum flour, reducing its swelling power, viscosity, and thermal properties. The fermentation properties of the mixed dough reached optimal at 4 kGy, and were almost identical to those of wheat dough. In addition, the microstructure of the mixed flour dough was optimized at 4 kGy, and the textural properties of its bread were also improved. Low-dose EBI can improve the processing suitability of sorghum flour and reduce the destruction of the gluten network of mixed doughs by miscellaneous grains , which is a promising application for processing other cereal-based products.
研究领域:
食品科学
·
加工技术
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产品关联
DOI
高影响因子
Advanced Sustainable Systems
·
2022
·Vol. 6
·期 3
·2100342
·
IF 6.737
Yongchao Li,Linqiong Xu,Jiayuan Cai,Jinhua Liu,Bizhi Lv,Jiabao Chao,Qiaohong Zhang,Yongqing Zhao
Solar desalination is one of the most promising technologies for alleviating the shortage of fresh water. In recent years, interfacial solar evaporators have attracted much attention due to their higher energy efficiency compared to traditional technologies that directly heat bulk water. However, its development has been hampered by the complex preparation process, high costs, and low evaporation performance. Here, a bilayer biomass solar interfacial evaporator—polypyrrole-sorghum straw (PPy-SS) evaporator—by coating PPy on the cross section of natural SS is developed via a facile in situ polymerization method at room temperature. The upper PPy layer can achieve a light absorption of about 96% in the range of 200–2500 nm and convert light energy into heat to evaporate water; the lower SS layer can provide continuous water supply to the PPy layer and localize the heat onto the PPy layer. The PPy-SS evaporator achieves an evaporation rate of 1.385 kg m −2 h −1 and a high evaporation efficiency of 81.9% under 1 Sun illumination. Furthermore, PPy-SS evaporator displays excellent performance in desalination of seawater. Therefore, such PPy-SS solar evaporator has great potential for application in solar desalination to alleviate the shortage of freshwater resources.
研究领域:
材料科学
·
环境科学
·
能源技术
✓ 已验证
DOI
高影响因子
危险品化学品经营许可证（带存储）