ACS Sustainable Chemistry & Engineering
·
2023
·
IF 8.4
Xinxin Xu,Anqi Liang,Hao Li,Heping Shang,Kun Qian,Weili Jia,Jason C. White,Chuanxin Ma,Baoshan Xing
Systematic understanding of the impact of nanomaterials (NMs) on the health and activity of plant-associated microorganisms is required for sustainable development of efficient nano-enabled agrochemicals. Zinc (Zn) is an essential micronutrient for plant growth and development. It plays a vital role in various physiological processes, including enzyme activation, protein synthesis, cell division, etc. The present study investigated the effects of foliar exposure to different sizes of ZnO particles, including ZnO quantum dots (ZnO QDs, 4.06 nm), ZnO nanoparticles (ZnO NPs, 60.0 nm), bulk-scale ZnO particles (ZnO BPs, 464.5 nm), and Zn ions at an equivalent Zn molar concentration (0.61 mM) on the endophytic and rhizosphere microbial communities of pumpkin seedlings. ZnO QDs increased the total plant biomass by 24.6% as compared to the control. ZnO QDs also increased the contents of total chlorophyll and carotenoids, elevated micronutrient (Zn, Fe, and B) uptake, and triggered the activities of antioxidant enzymes, such as peroxidase (POD), polyphenol oxidase (PPO), and catalase (CAT), as compared to controls. The composition and diversity of the endophytic and rhizosphere bacterial or fungal communities were significantly altered as a function of ZnO NM size, and a significant difference between the control and ZnO treatments was also evident. Linear discriminant effect size analysis (LEfSe) shows that the putative beneficial host microbes Steroidobacter (relative abundance, RA: 1.05%) and Paenibacillus (RA: 0.59%) were enriched in pumpkin seedlings treated with ZnO QDs, which may lead to greater plant growth, nutrient acquisition, and stress resistance. Cooccurrence networks indicate that ZnO QDs increased both node and link numbers of the bacterial networks by 46.94 and 123.38% in the roots, which could further stabilize the microbial community and confer resistance to environmental disturbance. Our overall findings demonstrate that ZnO QDs could enhance plant growth both directly by improving physiological performances and indirectly by modulating beneficial endophytic and rhizosphere microorganisms. Thus, nano-enabled strategies can be a promising and sustainable approach to increase crop growth and resistance to stress.
研究领域:
农业
·
微生物学
·
植物科学
·
纳米技术
✓ 已验证
产品关联
DOI
高影响因子
Journal of Food Measurement and Characterization
·
2022
·Vol. 17
·期 2
·1783-1793
·
IF 3.006
Li Xiao-Han,Shi Jia,Zhao Jun-Ren,Wu Fei-Fei,Liu Hong-Fang,Zhao Xin-Huai
This study aimed to assess whether an enzyme-treated pumpkin ( Cucurbita moschata Duch.) pulp (EPP) could be applied as an ingredient in bread making. The results showed that EPP treated by pectinase, cellulase, and α-amylase had increased content in reducing sugar but decreased contents in pectin, cellulose, and starch. When EPP was added into wheat flour to replace the added water by 25% or 50% (on fresh basis), the generated dough samples after yeast fermentation showed reduced dough volume but enhanced textural indices including hardness, springiness, and adhesiveness than the control dough. The EPP-supplemented bread samples showed close weight and similar composition in moisture, lipid, protein, and reducing sugar to the control bread, but had higher ash and crude fiber contents. Compared with the control bread, the EPP-supplemented bread samples also showed less baking loss, higher values in four textural indices including hardness, chewiness, springiness, and adhesiveness, lower bread volume and specific volume, and were more red and yellow. Image analysis results confirmed that EPP caused higher cell density but lower cell area and porosity in the bread samples. Interestingly, the untreated pumpkin pulp (PP) was more potent than EPP to affect these assessed indices in both dough and bread samples, while a higher PP/EPP level caused more index changes. Although EPP induced several adverse impacts on both dough and bread quality, it could be regarded a potential ingredient in bread making, because its application at lower level could enhance dietary fiber content and only had less influence on bread quality.
研究领域:
食品科学
·
植物学
✓ 已验证
产品关联
DOI
高影响因子
ACS Food Science & Technology
·
2025
·
IF 2.8
Chun-Min Ma,Xiao-Han Li,Xiao-Peng Wang,Chun-Li Song,Xin-Huai Zhao
Pumpkin pulp (PP) was treated with α-amylase, cellulase, and pectinase to produce an enzyme-hydrolyzed PP (EPP), which was used to replace 50 or 100% water usage in cake making. Results indicated that PP/EPP usage reduced the air holding capacity of cake batter by increasing batter density and decreasing bubble area fraction and bubble numbers, while their usage in Chiffon cake enhanced protein, ash, crude fiber, and β-carotene contents, decreased water and lipid contents, and promoted textural indices of Chiffon cake. Meanwhile, PP/EPP usage decreased cake volume, specific volume, and baking loss ratio, increased cake shrinkage ratio, and caused a higher stomatal density and lower porosity area fraction. Altogether, EPP at 50% usage had a slight effect on these indices. It was thus concluded that EPP was a potential candidate for cake formulas to replace 50% water and could enhance the healthy functions of Chiffon cake via increasing dietary fiber and carotenoid contents.
✓ 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）