JOURNAL OF FOOD COMPOSITION AND ANALYSIS
·
2024
·
IF 4
Yanbo Hu,Jianing Zhou,Xianjun Zou,Ruining Zhang,Yi Cao,Yuzhu Shen,Jun Zhao
Dietary polysaccharides, widely present in plants, fungi, and algae, have been utilized as functional foods because of their excellent bioactivity. In this study, four polysaccharides (BSPS) from black soybean hulls, designated as BSPS-N-a, BSPS-N-b, BSPS-A-c, and BSPS-A-d, were efficiently extracted and purified. Their fine structures were subsequently investigated through a combination of Carbon-13 Nuclear Magnetic Resonancea ( 13 C NMR), Matrix-Assisted Laser Desorption/Ionization Time of Flight Mass Spectrometry (MALDI-TOF-MS), and enzymatic hydrolysis. Monosaccharide analysis, Fourier transform infrared spectroscopy (FT-IR) analysis, and 13 C NMR analysis indicated that BSPS-N-a was a galactomannan composed of β-1,4-D-Man p and β-1,4-D-Gal p , BSPS-N-b was a galactoglucomannan composed of β-1,4-D-Gal p , β-1,4-D-Glc p and β-1,4-D-Man p ; Both BSPS-A-c and BSPS-A-d were composed of homogalacturonan (HG) with minor rhamnogalacturonan-I (RG-I) domains composed of α-1,4-D-Gal p A and β-1,4-D-Gal p , the difference was that BSPS-A-c exhibited a higher degree of branching, mainly containing a large amount of α-1,2,4-L-Rha p . To verify the results of 13 C NMR, enzymatic hydrolysis combined with MALDI-TOF-MS analysis was determined. The results showed that BSPS-N-a and BSPS-N-b could be degraded into hexose (Hex) with a degree of polymerization ranging from 2 to 9 by mannanase, and BSPS-A-c and BSPS-A-d were degraded into galacturonic acid (GalA) with a degree of polymerization ranging from 2 to 3 by endo-polygalacturonase. These results were consistent with the above results from monosaccharide analysis, FT-IR analysis, and 13 C NMR analysis. This study will provide a basis for the structure-activity relationships of black soybean hull polysaccharides (BSPS) and the development of BSPS as new functional dietary polysaccharides, natural functional foods and pharmaceuticals.
研究领域:
食品科学
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植物化学
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生物化学
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DOI
高影响因子
FOOD RESEARCH INTERNATIONAL
·
2023
·
IF 8.1
Lei He,Qian Hu,Jiukai Zhang,Ranran Xing,Yongsheng Zhao,Ning Yu,Ying Chen
Black soybeans are extensively planted and consumed in China due to their high nutritional value and numerous health benefits. However, very few is known about the characteristic metabolites of black soybeans from different geographical origins in China. In the present study, 31 black soybean samples were collected from 11 main producing provinces in China. A combined metabolomics approach using ultra-performance liquid chromatography/quadrupole time-of-flight mass spectrometry (UPLC-QTOF-MS) and gas chromatography coupled to an Orbitrap mass analyzer (GC-orbitrap-MS) was performed for the first time to comprehensively investigate the metabolite variability among the black soybeans from different geographical origins. A total of 48 differential non-volatile metabolites and 14 differential volatile metabolites were identified based on orthogonal partial least squares discriminant analysis (OPLS-DA) coupled with analysis of variance (ANOVA). Higher procyanidin B1, procyanidin B2, epicatechin, malonylated isoflavones, and β -pinene were observed in Gansu black soybeans. Guangxi black soybeans had higher amounts of linoleic acid and its oxidation products of hexanal and pentane. The black soybeans from Xinjiang and Yunnan were found to have higher delphinidin-derived anthocyanins, gamma-glutamyl peptides, and aromatic hydrocarbons. The characteristic metabolites of black soybeans from other geographical origins were also clarified. This study indicated that the integrated untargeted metabolomic approach can be a powerful tool to provide knowledge for developing specialty black soybeans.
研究领域:
植物学
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食品科学
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分析化学
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产品关联
DOI
PubMed
高影响因子
Journal of Functional Foods
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2017
·
IF 3.144
Han Peng,Wenting Li,Hongyan Li,Zeyuan Deng,Bing Zhang
Both extractable (EPE) and non-extractable bound phenolic (BPE) in the seed coat and cotyledon of black bean were investigated in the present study. Their total phenolic contents (TPC) and antioxidant activities (DPPH, ABTS and FRAP) were evaluated, and the phytochemical compositions of EPE and BPE in both seed coat and cotyledon of black soybean were identified and quantified ( Glycinemax(L.) merr ) by UPLC-ESI-QTOF-MS/MS and UPLC-ESI-QqQ-MS/MS. In the present study, a total of 112 and 78 compounds were identified or tentatively characterized in the black soybean EPE and BPE, respectively, with the majority being phenolic acids and flavonoids. Seed coat contains more abundant phenolics than that of cotyledon in all fractions. In addition, our results indicated that acid hydrolysis is more thorough than alkaline hydrolysis in the extraction of bound phenolics of black soybean. Our study provides available information for non-extractable bound phenolic constituents and their distribution in the seed coat and cotyledon of black soybean.
研究领域:
植物化学
·
食品科学
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产品关联
DOI
高影响因子
FOOD CHEMISTRY
·
2021
·
IF 7.514
Xianli Gao,Tuo Feng,Mingjian Sheng,Bo Wang,Zejian Wang,Pei Shan,Yaqiong Zhang,Haile Ma
Black soybean sauce’s (BSS) aroma was scarcely investigated, which seriously affected BSS’s quality and consumers’ preference. Thus the aroma compounds in BSS were characterized using gas chromatography-mass spectrometry/gas chromatography–olfactometry coupling with recombination and omission experiments. Sensory evaluation showed the fruity odor was increased by 63% and the malty, alcoholic, floral, smoky, caramel-like and sour odors were decreased by 24–35% when compared to the control soy sauce (SS, p < 0.05). Totally, 126 volatile compounds, 44 aroma-active compounds and 22 vital aroma-active compounds were identified in BSS. Compared to SS, BSS exhibited a distinctive aroma characteristics which was caused by significantly higher odor activity values (OAVs) of 3-methylbutyl acetate (357%), ethyl propanoate (144%), ethyl 3-methylbutanoate (70%), ethyl 2-methylbutanoate (102%) and lower OAVs of 4-hydroxy-2,5-dimethyl-3(2H)-furanone (52%), 4-hydroxy-2-ethyl-5-methyl-3(2H)-furan-3-one (50%), ethanol (48%), 4-vinylguaiacol (41%), 3-methylthiopropanal (37%), 3-methylbutanol (33%), 4-ethylguaiacol (28%). The results would contribute to BSS’s quality control and aroma improvement.
研究领域:
食品科学
·
化学
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DOI
PubMed
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
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2016
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IF 2.711
Guocheng Huang,Weixi Cai,Baojun Xu
There is a lack of information on the various components in germinated soybeans. Therefore, this study aimed to further investigate the differences between three-day -germinated and raw (non-germinated) yellow and black soybeans. The results showed that germination increased the contents of beta-carotene and vitamin B 2 significantly. The free amino acids in raw soybeans were not detected but determined in germinated soybeans, which illustrated that the total free amino acids in germinated soybeans were higher than in raw soybeans. Meanwhile, GABA was 10-fold increased in germinated soybeans. The increase of aglycones of isoflavones was significantly high that reached to over 700% in both soybeans. The total saponin content in germinated yellow soybeans was increased two times whereas there was a slight decline in germinated black soybeans. The anthocyanin content was found to be declined in germinated black soybeans. The current study indicates that three-day- germinated soybeans yield higher nutritional values than raw soybeans, suggesting that the germinated soybeans are a good source of various nutrients and other biologically active compounds.
研究领域:
营养学
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食品科学
·
植物生理学
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产品关联
DOI
高影响因子
JOURNAL OF FOOD SCIENCE
·
2024
·Vol. 89
·期 6
·3577-3590
·
IF 3.2
Qianqian Miao,Yiqing He,Haiwen Sun,Tosin Michael Olajide,Minxin Yang,Bingyao Han,Xianyan Liao,Junyi Huang
This study investigated preheated (25–100°C) black soybean protein isolate (BSPI) conjugated with syringic acid (SA) (25 and 50 µmol/g protein) under alkaline conditions, focusing on the structure, functional properties, and storage stability. The results revealed that the SA binding equivalent and binding rate on BSPI increased continuously as the preheat temperature increased. Additionally, preheating positively impacted the surface hydrophobicity (H 0 ) of BSPI, with further enhancement observed upon SA binding. Preheating and SA binding altered the secondary and tertiary structure of BSPI, resulting in protein unfolding and increased molecular flexibility. The improvement in BSPI functional properties was closely associated with both preheating temperature and SA binding. Specifically, preheating decreased the solubility of BSPI but enhanced the emulsifying activity index (EAI) and foaming capacity (FC) of BSPI. Conversely, SA binding increased the solubility of BSPI with an accompanying increase in EAI, FC, foaming stability, and antioxidant activity. Notably, the BSPI100-SA50 exhibited the most significant improvement in functional properties, particularly in solubility, emulsifying, and foaming attributes. Moreover, the BSPI-SA conjugates demonstrated good stability of SA during storage, which positively correlated with the preheating temperature. This study proposes a novel BSPI-SA conjugate with enhanced essential functional properties, underscoring the potential of preheated BSPI-SA conjugates to improve SA storage stability. Practical Application Preheated BSPI-SA conjugates can be used as functional ingredients in food or health products. In addition, preheated BSPI shows potential as a candidate for encapsulating and delivering hydrophobic bioactive compounds.
研究领域:
食品科学
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蛋白质化学
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产品关联
DOI
PubMed
高影响因子
MOLECULAR NEUROBIOLOGY
·
2025
·Vol. 63
·期 1
·199
·
IF 4.3
Yang Huijie,Wang Fangyu,Li Qian,Li Tiange,Zhang Bei,Song Lianjun,Huang Xianqing,Liu Shuyang,Galaverna Gianni,Zhao Peijun,Bakry Ibrahim A.,Li Ning
Lead (Pb) exposure is a major environmental risk factor for neurodegenerative diseases. This study investigates the neuroprotective effects of black soybean peptides (BSPs), particularly BSP1, BSP3, and BSP4, against Pb-induced toxicity in HT22 mouse hippocampal neuron cells, with a mechanistic focus on the RhoA/MAPK signaling pathway. The rationale for targeting RhoA/MAPK stems from their established roles in mediating oxidative stress and apoptosis in Pb-related pathology. Pretreatment with BSP1 or BSP4 (200 µM) increased cell viability by approximately 35% relative to the Pb-only group. At the same time, BSPs also decreased intracellular reactive oxygen species (ROS) levels by up to 40% and malondialdehyde (MDA) by 30%. Antioxidant enzyme activities, including superoxide dismutase (SOD) and catalase (CAT), were restored to near-control levels; for example, SOD activity increased 1.8-fold compared with the Pb group. Western blot and immunofluorescence confirmed that BSPs reduced the Pb-triggered activation of RhoA, ROCK1/2, and MAPK proteins (p38, JNK, ERK). These findings demonstrate that BSPs mitigate Pb-induced neurotoxicity by enhancing antioxidant activity and targeting RhoA/MAPK signaling, highlighting their potential as functional food ingredients or therapeutic agents for neuroprotection.
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产品关联
DOI
PubMed
高影响因子
JOURNAL OF FOOD SCIENCE
·
2024
·Vol. 89
·期 11
·7534-7548
·
IF 3.2
Yiqing He,Haiwen Sun,Bingyao Han,Tosin Michael Olajide,Minxin Yang,Qianqian Miao,Xianyan Liao,Junyi Huang
This study investigated the effects of preheat treatment (70–100 °C) and syringic acid (SA) grafting on the antioxidant, antibacterial, and physicochemical properties of black soybean protein isolate (BSPI) before and after in vitro digestion. The results revealed that both preheat treatment and SA grafting increased the digestibility and the absolute zeta potential value of BSPI. However, as the preheating temperature increased, the antioxidant ability of BSPI decreased, which was improved by SA grafting. During in vitro digestion, the absolute zeta potential and antioxidant activities of preheated BSPI and preheated BSPI–SA complex followed the order: intestine > gastric > before digestion. Compared with before digestion, preheated BSPI with its SA complex after in vitro digestion exhibited excellent antibacterial activities. Importantly, the preheated BSPI–SA complex enhanced the SA recovery rate during digestion and SA stability, with the highest recovery rate observed for the SA-grafted BSPI with preheat treatment at 100°C (BSPI100–SA). The principal component analysis sufficiently distinguished preheated BSPI and preheated BSPI–SA complexes. There were partitions between BSPI and BSPI–SA treated at different preheating temperatures. This study contributes to expanding the potential applications of BSPI with its SA complex in food products and offers guidance for designing SA delivery systems. Practical Application Preheated BSPI–SA complexes could serve as functional ingredients in food or health products. Besides, preheated BSPI has application potential as a carrier for SA delivery.
研究领域:
食品科学
·
营养学
·
蛋白质化学
·
抗菌技术
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产品关联
DOI
PubMed
高影响因子
Food Packaging and Shelf Life
·
2022
·
IF 8.749
Shuo Shi,Xiaowei Xu,Jia Feng,Yanming Ren,Xue Bai,Xiufang Xia
The pH, ammonia, and H 2 S sensitivity of sodium alginate/black soybean seed coat anthocyanin (SA/BSSCA) films and their response mechanism were analyzed based on stability, intermolecular interactions, and microstructure. The results showed that the with the BSSCA content increased from 0.02% to 0.30%, SA/0.02–0.12BSSCA films had the highest color stability. The highest sensitivity to pH, ammonia, and H 2 S was observed for the SA/0.12–0.30BSSCA films, meanwhile, the SA/0.12BSSCA film had the highest sensitivity to meat unfreshness and spoilage. The incorporation of BSSCAs reduced the water solubility, water vapor absorption, and permeability of the films. With the BSSCA addition, the intermolecular interaction between BSSCAs and SA intensified, reducing the film roughness and number of aggregated particles, resulting in compact microstructures, which improved the film sensitivity. Thus, the SA/0.12BSSCA film was sensitive to pH, ammonia, and H 2 S and, therefore, meat spoilage, while having higher stability, moderate water barrier properties, and denser microstructure.
研究领域:
食品科学
·
生物化学
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产品关联
DOI
高影响因子
SENSORS AND ACTUATORS B-CHEMICAL
·
2022
·
IF 9.221
Fei Qu,Zhuo Wang,Cong Li,Dafeng Jiang,Xian-en Zhao
Herein, a novel peptidyl probe is first synthesized by the amide reaction between glutathione-capped gold nanoclusters (GSH-AuNCs) and positive charged arginine-rich peptide (Arg 9 ), and it is called Arg 9 -GSH-AuNCs. Polyuridylic acid (polyU), as a polyanion , is firstly used to induce the aggregation-induced emission enhancement (AEE) of positive charged Arg 9 -GSH-AuNCs through electrostatic attraction . The peptide bond on the carboxyl terminal of the arginine residues can be recognized and cleaved by trypsin. Hence, polyU is hard to induce the aggregation of peptidyl probe again, and the AEE from GSH-AuNCs becomes weak. It is an ideal platform to detect trypsin and screen trypsin inhibitors . The fluorescent peptidyl probe exhibits excellent sensitivity for trypsin. A good linear range of trypsin is obtained from 1 to 50 ng·mL −1 with the limit of detection (LOD) 0.31 ng·mL −1 , which is lower than those of most reported works. Furthermore, the inhibitory effects of the extracts from foods (i.e., soybean seed flour, black soybean seed flour, mung bean seed flour, and azuki bean seed flour) on the trypsin activity have been studied. The half maximal inhibitory concentration (IC 50 ) values of extracts from soybean seed flour, black soybean seed flour, mung bean seed flour, and azuki bean seed flour are 4.5, 9.3, 11.6, 20.9 μg·mL −1 , respectively. The screening results show that these extracts from foods all have inhibitory effects on trypsin. Among them, the extract from soybean seed flour exhibits significant inhibitory effect.
研究领域:
分析化学
·
生物化学
·
食品科学
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产品关联
DOI
高影响因子
危险品化学品经营许可证（带存储）