Journal of Food Measurement and Characterization
·
2024
·Vol. 18
·期 12
·9856-9866
·
IF 2.9
Zhang Maoying,Quan Fan,Zhang Jing,Feng Wanli,Zou Xianfeng
This study aims to covalently couple black soybean 7S globulin with polysaccharides via the Maillard reaction to enhance the solubility and emulsifying properties of black soybean 7S globulin. After glycosylation modification, the solubility of the modified product is significantly higher than that of natural black soybean 7S globulin (7S). When the pH is above 4, the solubility of the 7S globulin coupled with 20 kDa molecular weight glucan is notably higher compared to other polysaccharides. Among the glycosylation products, the 7S globulin coupled with 100 kDa molecular weight glucan exhibits the best emulsification properties, reaching 72.22 m²/g. Its emulsifying properties and stability are improved by 446.98% and 223.30%, respectively, compared to the native black soybean 7S globulin. The contact angle of the black soybean 7S globulin is 69.93 ± 1.4°, while the glycosylated product with gum arabic shows the most significant change, decreasing to 51.65 ± 1.43°, indicating an increase in hydrophilicity.
研究领域:
食品科学
·
生物化学
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DOI
高影响因子
FOOD HYDROCOLLOIDS
·
2024
·
IF 11
Jia Kong,Mingyue Shen,Weidong Zhang,Gang Wang,Jieqiong Lin,Huiliang Wen,Jianhua Xie
The Chinese traditional dessert “Black Bean Jelly” is a gelatinous food, formed mainly by the interaction of Mesona chinensis polysaccharide (MCP) and starch. In this study, the changes in rice starch (RS)-MCP composite gels during the gelatinization process were investigated. The results showed that the addition of MCP promoted the gelatinization of starch, leading to a decrease in the pasting temperature of starch, while the gelatinization enthalpy exhibits a trend of initially increasing and then decreasing. Furthermore, MCP increased the particle size and irregularity of starch, with the D50 value and the difference between D [4, 3] and D [3, 2] both increased. Elevated temperatures resulted in an increase in swelling power (SP), causing starch granules to swell and rupture significantly. Additionally, at a constant temperature, an increase in MCP concentration caused the aggregation of starch granules. The binding of MCP to amylose was crucial for gel formation, MCP decreased the content of leached amylose and enhanced the degree of binding between RS and MCP. Gaussian fitting results suggested that the strength of the intermolecular hydrogen bonding between MCP and RS was strengthened with MCP addition. Moreover, MCP promoted the transformation of free water to bound water. This study offers theoretical insights into the formation of MCP-starch-based gel products.
研究领域:
食品科学
·
生物化学
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DOI
高影响因子
Nutrients
·
2022
·Vol. 14
·期 15
·3102
·
IF 6.706
Ning Li,Liuding Wen,Tiange Li,Huijie Yang,Mingwu Qiao,Tianlin Wang,Lianjun Song,Xianqing Huang,Mingming Li,Erkigul Bukyei,Fangyu Wang
Many researchers have found that Pb exposure can cause oxidative stress damage to the body’s tissue. Black soybean peptide (BSP) has a variety of physiological functions, especially in terms of oxidative stress. Nevertheless, the mitigation function of BSPs on Pb-induced oxidative stress damage in PC12 cells has not been clearly defined. In this study, cell viability was detected by CCK8. Oxidative stress indicators, such as ROS, GSH/GSSG, MDA, SOD, CAT, GPx, and GR, were tested with biochemical kit. Protein expression of Keap1, Nrf2, and TXNIP was measured by Western blot. Compared with the control group, Pb reduced the cell viability of PC12 cells. However, BSP treatment significantly increased the viability of PC12 cells induced by lead exposure (p< 0.05). Lead can enrich the contents of MDA and ROS, but decrease the amount of CAT, SOD, GR, GPx, and GSH/GSSG in PC12 cells, while BSP can alleviate it (p< 0.05). Lead can enhance the expression of Keap1 and TXNIP proteins, but reduce Nrf2 expression. In contrast, BSPs reversed this phenomenon (p< 0.05). BSPs can alleviate oxidative stress injury induced by lead in PC12 cells through the Keap1/Nrf2/TXNIP signaling pathway.Keywords:black soybean peptide;Pb;PC12 cells;Keap1/Nrf2/TXNIP;oxidative stress
研究领域:
毒理学
·
细胞生物学
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药理学
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DOI
PubMed
高影响因子
INTERNATIONAL JOURNAL OF FOOD PROPERTIES
·
2022
·
IF 3.388
Duo Liu,Zenghui Shi,Siqi Wang,Liyuan Zhai,Dongxia Gou,Jun Zhao,Yanbo Hu
Black soybean hull, as main by-production in black bean processing, has significant biological activity. In this study, the polysaccharide from black soybean hull (BSPS-H) was obtained by enzymatic hydrolysis, the yield was 5.3%, and its chemical composition and structural composition were further studied. The results shown that BSPS-H was mainly composed of Mannose, Galactose, and Glucose (molar ratio = 48.1: 29.7: 15.8), and might be existed in the form of pyran ring in α/β-linkage type. The anti-oxidant activity shown that BSPS-H had a certain capacity of anti-oxidation in a concentration-dependent manner. Among them, it has the best scavenging effect on DPPH free radicals. When the polysaccharide concentration was 10 mg/ml, the scavenging rate reached 94.37%. The results of anti-fatigue effect indicated that BSPS-H could prolong the duration of exhaustive swimming in mice, increased the contents of liver glycogen, reduced the content of blood urea nitrogen (BUN), enhanced the activity of lactate dehydrogenase (LDH) and reduced the accumulation of lactic acid (LA). This study provides a fundamental basis for the development and use of BSPS-H in medicine and functional foods.
研究领域:
食品科学
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生物化学
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DOI
高影响因子
Journal of Functional Foods
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2016
·
IF 3.973
Yu-Kun Wang,Xin Zhang,Guan-Lin Chen,Jing Yu,Lu-Qi Yang,Yong-Qing Gao
To explore the potential of common beans as natural sources of bioactive compounds, the antioxidant properties and total phenolic content (free, soluble conjugate, insoluble-bound fraction) of 14 beans from China were evaluated systematically. The results showed that beans had diverse antioxidant capacities and the variation was very large. Black bean, flower waist bean, pearl bean and spring bay bean showed the strongest antioxidant activities among the 14 tested samples based on a combinative consideration of the results obtained by 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity (DPPH) assay, ferric reducing antioxidant power (FRAP) assay, and trolox equivalent antioxidant capacity (TEAC) assay. Furthermore, several phenolic compounds were detected; gallic acid and protocatechuic acid were widely found in these beans. The results implied that these beans were important natural sources for preventing oxidative stress diseases.
研究领域:
食品科学
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植物化学
·
营养学
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DOI
高影响因子
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
·
2024
·
IF 5.7
Xiaoyi Cheng,Wenkang Li,Ruiqi Peng,Yan Chen,Sixian Mu,Lifan Cui,Zhengqin Liu,Huan Wang,Jing Xu,Lianzhou Jiang
The objective of this work was to investigate the effect of succinylation treatment on the physicochemical properties of black bean proteins (BBPI), and the relationship mechanism between BBPI structure and gel properties was further analyzed. The results demonstrated that the covalent formation of higher-molecular-weight complexes with BBPI could be achieved by succinic anhydride (SA). With the addition of SA at 10% (v/v), the acylation of proteins amounted to 92.53 ± 1.10%, at which point there was a minimized particle size of the system (300.90 ± 9.57 nm). Meanwhile, the protein structure was stretched with an irregular curl content of 34.30% and the greatest processable flexibility (0.381 ± 0.004). The dense three-dimensional mesh structure of the hydrogel as revealed by scanning electron microscopy was the fundamental prerequisite for the ability to resist external extrusion. The thermally induced hydrogels of acylated proteins with 10% (v/v) addition of SA showed excellent gel elastic behavior (1.44 ± 0.002 nm) and support capacity. Correlation analysis showed that the hydrogel strength and stability of hydrogels were closely related to the changes in protein conformation. This study provides theoretical guidance for the discovery of flexible proteins and their application in hydrogels.
研究领域:
食品科学
·
生物化学
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DOI
PubMed
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2024
·
IF 7.7
Chenqi Gu,Lu Kong,Xiling Zhang,Xiaoming Wang,Mingyang Dong,Dan Yang,Jiaxin Li,Xiufa Hu,Xiaoliang Hao,Xinnan Liu,Qingyu Yang
In this work, the metabolomics, physicochemical and in vitro digestion properties of black beans influenced by different calcium ion solutions (0, 0.5 %, 1 %, and 2 %) were explored. The addition of calcium ions had a significant effect on the metabolic processing of black beans, including 16 differential metabolites and 4 metabolic pathways related to the cell wall. From the results of FT-IR and ICP-OES, it was confirmed that calcium ions can interact with COO − in non-methylated galacturonic acid in pectin to form calcium carboxylate strengthening the middle lamellae of the cell wall. Based on this mechanism, the soaked beans with an intact and dense cell structure were verified by the analyses of SEM and CLSM. Compared with other soaked beans, BB-2 exhibited lower cell permeability with electrical conductivity value decreased to 0.60 μs·cm −1 . Additionally, BB-2 demonstrated slower digestion properties with digestion rate coefficient at 0.0020 min −1 and digestion extent only at 30.83 %, which is attributed to its increasingly compact cell wall and densely cellular matrix. This study illustrates the effect of calcium ions on the cellular structure of black beans, providing an effective process method for low glycemic index diets.
研究领域:
食品科学
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营养学
·
代谢组学
·
物理化学
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DOI
PubMed
高影响因子
FOOD CHEMISTRY
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2014
·
IF 3.259
Lu Xu,Bin Du,Baojun Xu
The objectives of this study are to systematically assess the bioactive substances and overall antioxidant capacities of commercially fermented soy products and to find the relationships between the presence of beneficial components in different types of soybean fermented products. The results show that phenolic profiles increased significantly after fermentation as compared with raw yellow soybeans. Among all the samples, the douchi and fermented black bean sauce had the highest detected antioxidant profiles. Even though the total isoflavone content was reduced in fermented soybean products (794.84 μg/g on average) as compared with raw yellow soybeans (3477.6 μg/g), there was an obvious trend of conversion of the glucoside form in raw soybeans into the aglycone-form isoflavones in the fermented soybean products. The highest daidzein and genistein values were found in the “Yangfan” black bean douchi, i.e. 860.3 μg/g and 1025.9 μg/g, respectively. The amounts of essential amino acids also were improved in most fermented soybean products. The douchi and black bean fermented products are recommended for consumption due to their abundant bioactive substances.
研究领域:
食品科学
·
营养学
·
生物化学
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产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2025
·
IF 9.8
Quanyu Zhang,Youling Feng,Hanyu Liu,Hao Zhang,Zhixun Ma,Xin Du,Xiufang Xia
Black soybean seed coat anthocyanins (BBSACN) have garnered considerable attention for their strong antioxidant and health-promoting properties, yet their inherent instability severely hinders practical applications. Cyclodextrin metal-organic frameworks (CD-MOFs) are commonly utilized for safeguarding and delivering active compounds. However, their susceptibility to damage in aqueous environments restricts the efficient loading of hydrophilic active ingredients. This study aimed to create a cross-linked CD-MOF (CLCD-MOF) system to enhance the stability of BBSACN under diverse conditions. Diphenyl carbonate was used as the crosslinker to generate a CLCD-MOF that maintained structural stability in water for 7 days. Thorough physicochemical characterization, including SEM, FTIR, XRD, and TGA, and molecular dynamics simulations verified the successful encapsulation of anthocyanins. The findings indicated that non-covalent interactions such as hydrogen bonding and hydrophobic forces notably enhanced the stability of anthocyanins during extended storage, heating, and light exposure. In comparison to free anthocyanins, those encapsulated in CLCD-MOF showed about 35 % higher retention under light exposure and even greater improvements during storage and heating. In conclusion, this study presents promising opportunities for utilizing CD-MOF carriers to tackle the increasingly intricate challenges in the food industry.
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产品关联
DOI
PubMed
高影响因子
Food Bioscience
·
2023
·
IF 5.2
Zuanyuan Huang,Mengwei Hu,Xiuyi Peng,Rui Wang,Xiaoxiao Song,Junyi Yin
Small black soybean ( Vigna Mungo L.) is a kind of medicinal and edible plant with many potential health benefits for the human body. In this study, we investigated the potential anti-gastric ulcer effect of Vigna Mungo L. polysaccharides (VMP) using an acetic acid-induced gastric ulcer model in SD rats . The impact of VMP on the levels of antioxidant factors and growth factors in gastric tissue homogenate , serum metabolites, short-chain fatty acids (SCFAs) and gut microbiota in SD rats were analyzed. The results revealed that VMP exhibited a beneficial role in facilitating the healing process of gastric ulcers, specifically by reducing the area of gastric ulcers, increasing the levels of epidermal growth factor (EGF) and vascular endothelial growth factor (VEGF), and improving oxidative stress status. Additionally, VMP modulated 20 potential serum biomarkers associated with gastric ulcers, thereby exerting a significant impact on multiple crucial metabolic pathways. Notably, VMP notably increased the levels of SCFAs, including acetic acid, propionic acid , i-butyric acid, n-butyric acid, i-valeric acid, n-valeric acid, in the colonic contents of rats with gastric ulcers. Furthermore, VMP effectively ameliorated gut microbiota dysbiosis in gastric ulcer rats by reducing the relative abundance of Firmicutes , Lachnospiraceae_NK4A136_group , Quinella and Lactobacillus , while increasing the relative abundance of Bacteroidota , Bacteroides , Oscillospiraceae_UCG-005 , Muribaculaceae , Parasutterella and Ruminococcus . Correlation analysis showed that the relative abundance of Parasutterella and Lachnospiraceae_NK4A136_group were closely related to the changes of SCFAs and serum metabolites. These findings provide potential groundwork for the development of health products aimed at preventing and treating gastric ulcers.
研究领域:
药理学
·
胃肠病学
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营养科学
·
微生物学
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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）