RESUMO
In this study, pullulanase-assisted bamboo leaf flavonoids (BLF) were employed to ameliorate limitations of fluidity and digestibility of cooked yam flour via physicochemical properties, digestion, structure and interaction analysis. The results showed that 1) Pullulanase-assisted BLF significantly increased the water solubility (9.02% â 69.38%) and inhibited the swelling (5.54 g/g â 2.29 g/g) during heating and cooling of yam flour, causing it to have liquid-like rheological properties (the tanδ tended to 1). 2) Pullulanase and BLF synergistically affected the anti-digestion of yam flour, reducing the estimated glycemic index to a lower level (58.27 â 48.26, dose-dependent of BLF). 3) Pullulanase-assisted BLF mainly interacted hydrophobic with various components, especially starch, increasing the short/long-range ordered structure of starch, changing the secondary structure of proteins, and forming a tight three-dimensional network structure. This study provided a theoretical foundation for the development of functional foods using yam flour and its potential application in liquid foods.
Assuntos
Digestão , Dioscorea , Flavonoides , Farinha , Glicosídeo Hidrolases , Folhas de Planta , Farinha/análise , Flavonoides/química , Glicosídeo Hidrolases/química , Glicosídeo Hidrolases/metabolismo , Folhas de Planta/química , Dioscorea/química , Humanos , Solubilidade , Culinária , Amido/química , Amido/metabolismo , Extratos Vegetais/química , Bambusa/químicaRESUMO
Phytosterol (PS) is a steroid, and its bioavailability can be enhanced by interacting with protein in the C-24 hydroxyl group. The interaction between sterols and amino acid residues in proteins can be enhanced by enzymatic hydrolysis. Phytosterol and whey insulation hydrolysates (WPH1-4) fabricated by the Alcalase enzyme at different enzymatic hydrolysis times were selected as delivery systems to simulate sterol C-24 hydroxyl group interaction with protein. Increasing hydrolysis time can promote the production of ß-Lg, which raises the ratio of ß-turn in the secondary structure and promotes the formation of interaction between WPH and PS. The correlation coefficient between hydrogen bonds and encapsulation efficiency (EE) and bioaccessibility is 0.91 and 0.88 (P < 0.05), respectively, indicating that hydrogen bonds of two components significantly influenced the combination by concealing the hydrophobic amino acids and some residues, which improved PS EE and bioavailability by 3.03 and 2.84 times after PS was combined with the WPI hydrolysate. These findings are expected to enhance the absorption of PS and other macromolecules by protein enzymatic hydrolysis to broaden their applications for food.
Assuntos
Digestão , Fitosteróis , Hidrolisados de Proteína , Proteínas do Soro do Leite , Fitosteróis/química , Fitosteróis/metabolismo , Proteínas do Soro do Leite/química , Proteínas do Soro do Leite/metabolismo , Hidrolisados de Proteína/química , Hidrolisados de Proteína/metabolismo , Hidrólise , Disponibilidade Biológica , Ligação de Hidrogênio , Subtilisinas/química , Subtilisinas/metabolismo , Humanos , AnimaisRESUMO
Yam is a dual-purpose crop as both medicine and food. However, the mechanism controlling the eating quality of yam remains to be elucidated. This study explored the influence of starch multiscale structure on the texture of yam. The results indicated that FS and RC yam have higher hardness and chewiness, while BZ, XM, and PL yam possess waxiness, Fineness, and Stickiness. Statistically, high amylose (AM) can increase hardness, chewiness, and compactness; and average molecular size (Rh) is positively correlated with stickiness, fineness, and waxiness. Specifically, medium- and long-chain amylose (1000â¯<â¯Xâ¯≤â¯10,000) and amylopectin (24â¯<â¯Xâ¯≤â¯100), particularly medium-chain amylose (1000â¯<â¯Xâ¯≤â¯5000) and long-chain amylopectin (24â¯<â¯Xâ¯≤â¯36), primarily affect sensory and rheological stickiness. The long chains of amylose form a straight chain interspersed in the crystalline and amorphous regions to support the entire lamellar structure. Higher proportion of amylose long chains, promoting the starch's structural rigidity, which in turn enhanced its hardness-related attributes. Moreover, a higher ratio of long chains within amylopectin results in tightly intertwined adjacent outer chains, forming double helix crystalline zones. This consequently augmenting the texture quality linked to stickiness-related attributes.
Assuntos
Amilopectina , Amilose , Dioscorea , Amido , Amido/química , Amilose/química , Dioscorea/química , Amilopectina/química , Culinária , Dureza , ReologiaRESUMO
In order to prevent the photooxidation of phytosterols, a new type of Pickering emulsion was developed by regulating the oriented distribution of antioxidants in colloidal lipid particles (CLPs) at the oil-water interface. High-melting-point and low-melting-point lipids were tested to modulate their protective effect against phytosterols photooxidation. Results showed that CLPs could stabilize Pickering emulsion and encapsulate antioxidants, providing a dual functional delivery system for phytosterols protection. The Pickering emulsion formed had a particle size of around 350-820 nm, and the crystallization and melting temperatures of tripalmitin particles were approximately 32 °C and 63.8 °C, respectively. The addition of tributyrin or tricaprylin reduced the crystallization and melting temperatures of Pal CLPs and improved the photooxidation emulsion stability. The prepared Pickering emulsion remained stable for a maximum of 12 days under accelerated light-induced oxidation. Among all formulations, the emulsion primarily composed of tripalmitin CLPs, with added tributyrin and resveratrol, exhibited the highest photooxidation stability.
Assuntos
Antioxidantes , Emulsões , Lipídeos , Oxirredução , Tamanho da Partícula , Fitosteróis , Emulsões/química , Fitosteróis/química , Antioxidantes/química , Lipídeos/química , Coloides/química , Luz , Composição de Medicamentos , Estabilidade de MedicamentosRESUMO
The importance of food quality and safety lies in ensuring the best product quality to meet consumer demands and public health. Advanced technologies play a crucial role in minimizing the risk of foodborne illnesses, contamination, drug residue, and other potential hazards in food. Significant materials and technological advancements have been made throughout the food supply chain. Among them, quantum dots (QDs), as a class of advanced nanomaterials with unique physicochemical properties, are progressively demonstrating their value in the field of food quality and safety. This review aims to explore cutting-edge research on the different applications of QDs in food quality and safety, including encapsulation of bioactive compounds, detection of food analytes, food preservation and packaging, and intelligent food freshness indicators. Moreover, the modification strategies and potential toxicities of diverse QDs are outlined, which can affect performance and hinder applications in the food industry. The findings suggested that QDs are mainly used in analyte detection and active/intelligent food packaging. Various food analytes can be detected using QD-based sensors, including heavy metal ions, pesticides, antibiotics, microorganisms, additives, and functional components. Moreover, QD incorporation aided in improving the antibacterial and antioxidant activities of film/coatings, resulting in extended shelf life for packaged food. Finally, the perspectives and critical challenges for the productivity, toxicity, and practical application of QDs are also summarized. By consolidating these essential aspects into this review, the way for developing high-performance QD-based nanomaterials is presented for researchers and food technologists to better capitalize upon this technology in food applications.
Assuntos
Pontos Quânticos , Contaminação de Alimentos/prevenção & controle , Contaminação de Alimentos/análise , Microbiologia de Alimentos , Embalagem de Alimentos/métodos , Qualidade dos Alimentos , Pontos Quânticos/toxicidadeRESUMO
Phytosterol, recognized for its health benefits, is predominantly extracted from plants and exhibits significantly reduced stability under varying light conditions. Their photooxidation is significantly influenced by emulsion interfaces. This study examined the mechanism of interface structure on phytosterol photooxidation with unparalleled molecular precision, utilizing molecular dynamics simulations and experimental procedures. Hydrogen bonding between the hydroxyl group at the C3 position of phytosterols and water molecules, coupled with van der Waals forces between the hydrophobic regions and the oil phase, induced phytosterol molecules to disperse toward the interface. The elevated polarity of the oil phase, specifically in tributyrin, facilitated the permeation of water molecules into the oil phase. This was achieved by diminishing the emulsion's interfacial tension, thereby fostering the development of more interface or micelles, and accelerating the photooxidation process of phytosterols. These simulations unraveled that the preponderance of phytosterol distribution is localized and oxidized at the oil-water interface.
Assuntos
Emulsões , Simulação de Dinâmica Molecular , Oxirredução , Fitosteróis , Fitosteróis/química , Emulsões/química , Água/química , Interações Hidrofóbicas e Hidrofílicas , Processos Fotoquímicos , Ligação de Hidrogênio , LuzRESUMO
The evolution of the starch fine structure during growth and its impact on the gelatinization behavior of cassava starch (CS) was investigated by isolating starch from South China 6068 (SC6068) cassava harvested from the 4th to 9th growth period. During growth, the short-range ordered structure, crystallinity as well as particle size distribution of starch were increased. Meanwhile, the starch molecular size and amylopectin (AP) proportion increased, while the proportion of amylose (AM) exhibited a decreasing tendency. The chains of short-AM (Xâ¯~â¯100-1000) were mainly significantly reduced, whereas the short and medium-AP chains (Xâ¯~â¯6-24) had the most increment in AP. The solubility, thermal stability, shear resistance, and retrogradation resistance of starch were enhanced after gelatinized under the influence of the results mentioned above. This study presented a deeper insight into the variation of starch fine structure during growth and its influence on gelatinization behavior, which would provide a theoretical basis for starch industrial applications.
Assuntos
Manihot , Manihot/química , Amido/química , Amilopectina/química , Amilose/química , SolubilidadeRESUMO
In our previous study, we found that cassava cyanogenic glycosides had an acute health risk. Therefore, to solve this problem, the improvement of specific degradation of cyanogenic glycosides of cassava linamarase during processing is the key. In this study, the catalytic activity and thermal stability of enzymes were screened before investigating the degradation efficiency of cyanogenic glycosides with a cassava linamarase mutant K263P-T53F-S366R-V335C-F339C (CASmut) -controlled technique. The CASmut was obtained with the optimum temperature of 45 °C, which was improved by 10 °C. The specific activity of CASmut was 85.1 ± 4.6 U/mg, which was 2.02 times higher than that of the wild type. Molecular dynamics simulation analysis and flexible docking showed there were more hydrogen bonding interactions at the pocket, and the aliphatic glycoside of the linamarin was partially surrounded by hydrophobic residues. The optimum conditions of degradation reactions was screened with CASmut addition of 47 mg/L at 45 °C, pH 6.0. The CASmut combined with ultrasonication improved the degradation from 478.2 ± 10.4 mg/kg to 86.7 ± 7.4 mg/kg. Those results indicating the great potential of CASmut in applying in the cassava food or cyanogenic food. However, challenges in terms of the catalytic mechanism research is worthy of being noticed in further studies.
Assuntos
Manihot , Manihot/química , Glicosídeos/metabolismo , Verduras , MutaçãoRESUMO
This study aims to reveal the variation in 3D printing performance of whole flour and starch gels as derived from different varieties of tuber crops including cassava, potato, and yam, along with its mechanism. The whole flour of the same tuber crops showed a higher branching degree, average molecular weight (R¯h), and the proportion of AM chains for 100 < X ≤ 1000 than its starch. Due to the higher degree of branching, the crystallinity of whole flour reached a higher level. In this circumstance, G2' of the dispersion system decreased, which facilitated smooth extrusion of ink from the nozzle, thus improving the precision of printing for the final product. Besides, a higher R¯h and the percentage of AM chains for 100 < X ≤ 1000 made it easier for the material to extrude, thus enhancing the printing accuracy of the product. The higher short-range ordered structure of whole flour also enhanced the printing performance of 3D printed products. This research contributes an effective solution to the selection of starch and whole flour for food 3D printing.
Assuntos
Farinha , Amido , Amido/química , Farinha/análise , Viscosidade , Produtos Agrícolas , Géis/química , Impressão TridimensionalRESUMO
Xanthohumol (XN) has numerous compelling physiological activities, but the poor solubility and stability severely limit its utilization. Therefore, a microemulsion (ME) delivery system based on biosurfactant sophorolipids (SLs) was established and its improvement on physicochemical properties of XN was investigated. The results showed that the systems increased the solubility of XN by about 4000 times, and its half-life during storage was extended to over 150 days. Partial replacement of Tween 80 with SL did not greatly affect their ability to form O/W subregions (in the high aqueous phase), but further improved the solubilization efficiency, storage stability, and antioxidant properties of XN. In vitro models revealed the release profile of XN from the systems followed non-Fickian diffusion, and the ME structure markedly strengthened its digestive stability and bioaccessibility. These results indicated that SL-based ME systems had great potential as a green solubilization and delivery method for XN and other hydrophobic drugs.
Assuntos
Flavonoides , Propiofenonas , Solubilidade , Emulsões/químicaRESUMO
Phytosterol (PS)/whey protein isolate (WPI) self-assembly complex was formed with different PS:WPI mass ratios (from 1:1 to 1:15) to reveal the relationship of interaction mechanism in PS/WPI complex, WPI secondary structure, and PS digestion properties. The sample with 1:5 mass ratio had the strongest hydrogen bonds and the largest encapsulation efficiency (EE). Circular dichroism analysis indicated that the mass ratio of PS/WPI complex had a vital effect on WPI secondary structure. The content of ß-sheet increased with the increase in PS ratio, which, in turn, inhibited the release rate and bioaccessibility of PS. The ß-turn of WPI was positively correlated with hydrogen bonds in the complex, thus playing a significant role in increasing EE, promoting PS release, and even further enhancing PS bioaccessibility in digestion simulation. These findings appeared to be promising for future applications in enhancing the bioaccessibility of phytosterol through specific structure in high-protein food systems.
Assuntos
Fitosteróis , Proteínas do Soro do Leite/química , DigestãoRESUMO
This work evaluated the potential mechanism of casein protein (CP) in enhancing the 3D printing performance of cassava starch (CS) gel in terms of the multi-scale structure of starch and gel properties. The addition of CP could increase the average molecular weight (-Rh) of starch after thermal processing, which reduced the line width and increased the centre height of the 3D-printed product, despite the reduction of the structural recovery of the gel system. In addition, the increase in CS content caused a decrease in the short-range ordered structure of starch, resulting in a decline in relaxation time and an increase in free water content (A23), which in turn provided the gel system with a greater elastic modulus and ultimately increased the printing precision of 3D printed products. This study presented meaningful information for the application of 3D printing to starch-protein complex foods.
Assuntos
Manihot , Caseínas , Módulo de Elasticidade , Manihot/química , Impressão Tridimensional , Amido/químicaRESUMO
Sophora japonica flower, rich in rutin, is a homology of medicine and food that can be used as an anti-inflammatory agent. Its effects and mechanisms against intestinal inflammation are unknown. In this study, S. japonica flower extracts (SFE) or rutin were administrated to chemically induced-colitic mice. The results showed that SFE or rutin regulated inflammation and oxidative stress in colitic mice. The colonic permeability was significantly improved by SFE or rutin, which was characterized by the higher levels of tight junction proteins and serum lower levels of FITC-Dextran and endotoxins. The inactivation of the NF-κB pathway by SFE or rutin may contribute to the anti-colitis effects. In colitic mice, SFE or rutin partially restored gut microbiota dysbiosis, as seen by increases in potential probiotics (e.g., Faecalibaculum rodentium) and decreases in potentially disease-related bacteria (e.g., Romboutsia ilealis and Eubacterium fissicatena group).
Assuntos
Colite , Microbioma Gastrointestinal , Sophora , Animais , Colite/induzido quimicamente , Colite/tratamento farmacológico , Colite/genética , Sulfato de Dextrana , Modelos Animais de Doenças , Flores/química , Inflamação/tratamento farmacológico , Camundongos , NF-kappa B/genética , NF-kappa B/metabolismo , Compostos Fitoquímicos/análise , Rutina/análise , Rutina/farmacologia , Transdução de Sinais , Sophora/químicaRESUMO
Cassava starch (CS) was pretreated with atmospheric pressure plasma jet (APPJ), followed by esterification with octenyl succinic anhydride (OSA). This study was the first report investigating the effect of APPJ on CS modification with OSA. Results showed that APPJ pretreatment could change the morphological characteristics and crystallinity of CS. Consequently, the degree of substitution and reaction efficiency significantly improved compared with the unpretreated CS (P < 0.05). In Confocal laser scanning microscopy, the fluorescence intensity of OSA-modified CS pretreated with APPJ for 10 min and 15 min was higher than those pretreated with APPJ for 1, 3, and 5 min. The onset temperature and enthalpy (ΔH) of native starch decreased after APPJ pretreatment and further decreased by OSA modification. APPJ-OSA-CS also showed better emulsion stability and emulsion activity. This study demonstrated that APPJ could be used as a novel approach to facilitate starch modification with OSA.
Assuntos
Manihot , Anidridos Succínicos , Pressão Atmosférica , Esterificação , AmidoRESUMO
Traditional soaking method takes days to remove cassava cyanide. Ten minutes of ultrasonic pretreatment (UPT) was found to be a new effective method to eliminate both cyanogenic glycosides and hydrogen cyanide in cassava. Here, the parameters of UPT were optimized and the underlying mechanisms were investigated. 40.36% and 24.95% of hydrogen cyanide and cyanogenic glycosides in cassava juice were eliminated under 10 min of UPT (45â, 81 W). UPT before boiling enhanced the total cyanide elimination to 41.94%. The degradation patterns of hydrogen cyanide and cyanogenic glycosides were different. Ultrasound directly eliminated hydrogen cyanide and indirectly degraded cyanogenic glycosides through promoting enzymatic hydrolysis. The ß-glucosidase activity was increased by 17.99% induced by ultrasound. This was supported by the movement of hydrophobic residual and the rearrangement of the secondary structure of the molecular as found in fluorescence, CD, FTIR, DSC and TG analysis. This study revealed that UPT acted as a fast and simple technical way in improving cassava safety.
Assuntos
Manihot , Cianetos , Glicosídeos , Cianeto de Hidrogênio , Ultrassom , VerdurasRESUMO
The intake of cassava would probably induce adverse health effects since there are toxic cyanide in cassava. However, the risk assessment of cassava consumption has not been reported in China. Therefore, this paper aimed to evaluate the dietary risks of cassava cyanide and proposed a maximum residue limit (MRL) for cyanogenic glycosides (CNGs) in cassava. The retention rate of CNGs and CN- were 61% and 11% after boiling, respectively. The acute dietary exposure of CN- and CNGs were 0.6-fold and 1.7-fold of acute risk reference dose, respectively. There was no chronic health risk across all populations concerning cassava consumption. The MRL of CNGs was proposed as 200 mg/kg in cassava. Risk assessment of cyanide for foods rich in CNGs was suggested to be based on CNGs quantification rather than that of CN-.
Assuntos
Cianetos/análise , Exposição Dietética , Manihot/química , China , Cromatografia Líquida de Alta Pressão , Culinária , Glicosídeos/análise , Humanos , Manihot/metabolismo , Raízes de Plantas/química , Raízes de Plantas/metabolismo , Medição de Risco , Espectrometria de Massas em TandemRESUMO
Previously reported peptides derived from napin of rapeseed ( Brassica napus) have been shown to inhibit DPP-IV in silico. In the present study, napin extracted from rapeseed was hydrolyzed by commercial enzymes and filtered by an ultrafiltration membrane. The napin hydrolysate was then purified by a Sephadex G-15 gel-filtration column and preparative RP-HPLC. A two-enzyme-combination approach with alcalase and trypsin was the most favorable in terms of the DPP-IV-inhibitory activity (IC50 = 0.68 mg/mL) of the napin hydrolysate. Three peptides and one modified peptide (pyroglutamate mutation at the N-terminus) were identified using HPLC-triple-TOF-MS/MS. DPP-IV-inhibitory activity and the types of enzyme inhibition were also determined. Meanwhile, key residues associated with the interactions between the selected peptides and DPP-IV were investigated by molecular docking. IPQVS has key amino acid residues (Tyr547, Glu205, and Glu206) that are consistent with Diprotin A. ELHQEEPL could form a better covalent bond with Arg358 in the S3 pocket of DPP-IV.