Evolution and modeling of texture changes and drying kinetics of bamboo shoots under high-humidity air-impingement blanching.

This study investigated the effect of hot water blanching (HWB), high-humidity air-impingement blanching (HHAIB), different HHAIB blanching times (2, 4, 6, 8, and 10 min), and different HHAIB blanching temperatures (80, 85, 90, and 95°C) on texture quality, lignin content, weight loss, color, microstructure, and drying kinetics of bamboo shoots. After HWB treatment, the lignin content of bamboo shoots was apparently lower than that of HHAIB and the samples obtained the highest weight loss value of 6.13%. Both the texture values (brittleness and chewiness) and lignin content of bamboo shoots exhibited an overall downward trend as the HHAIB blanching time and blanching temperature increased. Specifically, the lignin content of bamboo shoots decreased from 5.59% to 4.58% with an increase in HHAIB blanching time from 2 to 10 min and dropped from 5.48% to 4.63% as HHAIB blanching temperature increased from 80 to 85°C, respectively. The lignin content was proved to be positively correlated (p < 0.05) with texture attributes (brittleness and chewiness). A second polynomial model was obtained for fitting the variation kinetics of lignin content during thermal processing. Reducing the HHAIB blanching time and blanching temperature would obtain a lower weight loss and a better color performance (ΔE and L*). Additionally, microstructure observation revealed that the distribution density of microchannels initially increased and then decreased with the extension of blanching time, while it continuously became firmer as HHAIB blanching temperature increased. Overall, the optimal processing parameters were achieved under the HHAIB blanching temperature of 85°C for 6 min, ensuring a high-quality performance of bamboo shoot products.

Identification of the Key Gene DfCCoAOMT1 through Comparative Analysis of Lignification in Dendrocalamus farinosus XK4 and ZPX Bamboo Shoots during Cold Storage.

Dendrocalamus farinosus bamboo shoots, a species with rich nutritional value, are important in Southwest China. Lignin is an important factor affecting the postharvest flavor quality of bamboo shoots; however, the underlying mechanism of lignin deposition in D. farinosus bamboo shoots during cold storage is still not fully understood. In this study, the mutant D. farinosus XK4 with low lignin content at 3.11% and the cultivated variety ZPX at 4.47% were used as experimental materials. The lignin content of D. farinosus XK4 and ZPX, as well as the gene expression differences between them, were compared and analyzed during cold storage using transcriptomic and physiological methods. Our analysis revealed several key genes and found that D. farinosus CCoAOMT1 plays a key role in the regulatory network of bamboo shoots during cold storage. Tobacco heterologous transformation experiments demonstrated that overexpression of DfCCoAOMT1 significantly increases lignin content. This study provides a novel foundation for future research aimed at improving the postharvest quality and flavor of D. farinosus bamboo shoots through targeted genetic manipulation during cold storage.

Conversion of high moisture biomass to hierarchical porous carbon via molten base carbonisation and activation for electrochemical double layer capacitor.

Biomass-derived carbon for supercapacitors faces the challenge of achieving hierarchical porous carbon with graphitic structure and specific heteroatoms through a single-stage thermal process that minimises resource input. Herein, molten base carbonisation and activation is proposed. The process utilises the inherent moisture of Moso bamboo shoots, coupled with a low amount of KOH, to form potassium organic salts before drying. The resultant potassium salts promote in-situ activation during single-stage heating process, yielding hierarchical porous, large specific surface area, and partially graphitised carbon with heteroatoms (N, O). As an electrode material, this carbon exhibits a specific capacitance of 327F g-1 in 6 M KOH and 182F g-1 in 1 M TEABF4/AN, demonstrating excellent cycling stability over 10,000 cycles at 2 A/g. Overall, this study presents a straightforward process that avoids pre-drying of biomass, minimises base consumption, and employs single-stage heating to fabricate electrode carbon suitable for supercapacitors.

Effect of modified atmosphere package on attributes of sweet bamboo shoots after harvest.

Tender bamboo shoots undergo rapid senescence that influences their quality and commercial value after harvest. In this study, the tender sweet bamboo shoots ('Wensun') were packed by a passive modified atmosphere packaging (PMAP) to inhibit the senescence process, taking polyethylene package as control. The increase in CO2 and the decrease in O2 gas concentrations in the headspace atmosphere of the packages were remarkably modified by PMAP treatments. The modified gas atmosphere packaging inhibited the changes in firmness, as well as the content of cellulose, total pectin, and lignin in the cell walls of bamboo shoots. The enzymatic activities of cellulase, pectinase, and polygalacturonase that act on cell wall polysaccharides, and phenylalanine ammonia lyase, cinnamyl alcohol dehydrogenase, peroxidase, and laccase regulating the lignin biosynthesis were modified by PMAP treatment different from control during storage. The expression levels of the lignin biosynthesis genes PePAL3/4, PeCAD, Pe4CL5, PeC4H, PeCCOAOMT, PeCOMT, cellulose synthase PeCESA1, and related transcription factors PeSND2, PeKNAT7, PeMYB20, PeMYB63, and PeMYB85 were clearly regulated. These results suggest that PMAP efficiently retards the changes in lignin and cell wall polysaccharides, thus delaying the senescence of tender sweet bamboo shoots during storage.

Effects of melatonin on inhibiting quality deterioration of postharvest water bamboo shoots.

Water bamboo shoots (Zizania latifolia) is prone to quality deterioration during cold storage after harvest, which causes the decline of commodity value. Chlorophyll synthesis and lignin deposition are the major reasons for quality degradation. This paper studied the influence of exogenous melatonin (MT) on the cold storage quality of water bamboo shoots. MT treatment could delay the increase in skin browning, hardness and weight loss rate, inhibit chlorophyll synthesis and color change of water bamboo shoots, while maintain the content of total phenols and flavonoids, and inhibit lignin deposition by inhibiting the activity and gene expression of phenylpropanoid metabolism related enzymes as PAL, C4H, 4CL, CAD, and POD. The results indicate that exogenous MT treatment can effectively inhibit the quality degradation of cold stored water bamboo shoots.

Comparison of the Antibacterial Efficacy of Bamboo Shoot Ethanol Extract With Chlorhexidine Mouth Rinse Against Salivary Streptococcus mutans and Lactobacillus acidophilus: An Ex Vivo Study.

Background Dental caries is the most prevalent polymicrobial oral infectious disease tormenting individuals' healthy lifestyles and presents a significant public health problem. The objective of this study was to evaluate and compare the antibacterial properties of different concentrations of bamboo shoot ethanol extract with chlorhexidine mouth rinse on isolates of salivary Streptococcus mutans (S. mutans) and Lactobacillus acidophilus (L. acidophilus). Materials and methods Non-stimulated salivary samples from 30 young adults were treated ex vivo with bamboo shoot ethanolic extract at concentrations of 30 µg/ml, 40 µg/ml, 50 µg/ml, and 60 µg/ml. The colony-forming units were quantified by measuring the number of viable bacterial cells. Inhibition zones were evaluated using the agar diffusion method. One-way ANOVA and post-hoc test were used to analyze the significant difference between variables using SPSS version 22.0 (IBM Corp., Armonk, NY). Results The mean zone of inhibition with bamboo shoot ethanolic extract against salivary S. mutans (23.00 ± 0.816) and L. acidophilus (22.00 ± 0.816) total counts was closest to the control chlorhexidine (S. mutans = 22.00 ± 0.876 and L. acidophilus = 21.10 ± 0.876). A greater activity against S. mutans and L. acidophilus is seen in the zone of inhibition of the 60 µg/ml experimental concentration of bamboo shoot ethanolic extract, with a significant difference in the disc diffusion assay. Conclusion The treatment with bamboo shoot extract was equivalent effective in the mentioned bacterial species. Clinical relevance It can be assured that preventive measures like mouth rinse and dentifrices compromising bamboo shoots, a potential dental biomaterial, would be optimistic agents for caries control, including the cariostatic effect.

Screening and characterization of lactic acid bacteria and fermentation of gamma-aminobutyric acid-enriched bamboo shoots.

In order to produce fermented bamboo shoots with functional properties, two strains of lactic acid bacteria were selected for inoculation and fermentation. One strain, Lactiplantibacillus plantarum R1, exhibited prominent potential probiotic properties (including gastrointestinal condition tolerance, adhesion ability, antimicrobial ability, and antibiotic resistance), while the other, Levilactobacillus brevis R2, demonstrated the capability of high γ-aminobutyric acid (GABA) production (913.99 ± 14.2 mg/L). The synergistic inoculation of both strains during bamboo shoot fermentation led to a remarkable increase in GABA content (382.31 ± 12.17 mg/kg), surpassing that of naturally fermented bamboo shoots by more than 4.5 times and outperforming mono-inoculated fermentation. Simultaneously, the nitrite content was maintained at a safe level (5.96 ± 1.81 mg/kg). Besides, inoculated fermented bamboo shoots exhibited an increased crude fiber content (16.58 ± 0.04 g/100 g) and reduced fat content (0.39 ± 0.02 g/100 g). Sensory evaluation results indicated a high overall acceptability for the synergistically inoculated fermented bamboo shoots. This study may provide a strategy for the safe and rapid fermentation of bamboo shoots and lay the groundwork for the development of functional vegetable products enriched with GABA.

Bamboo shoots improve the nutritional and sensory quality, and change flavor composition of chicken soup.

The effect of adding bamboo shoots to stewing on the quality and flavor of chicken soup has never been reported. Therefore, this study investigated the effects of 4 kinds of bamboo shoots on the edible quality, volatile and water-soluble flavor components of Chahua chicken soup. The results showed that adding bamboo shoots changed the sensory and nutritional quality of chicken soup. A total of 62 volatile flavor components were identified by HS-SPME-GC-MS, of which 12 were identified as characteristic volatile flavor components, and 9 were the main reasons for the flavor differences between bamboo shoot chicken soup with blank chicken soup. LC-MS found that after adding bamboo shoots, the differential water-soluble components in chicken soup significantly increased, and most of the increased components have been proven to have physiological functional activity. In conclusion, adding bamboo shoots improved the nutritional and sensory quality, and changed the flavor components of chicken soup.

Screening and evaluation of bamboo shoots: Comparing the content of trace elements from 100 species.

Hundreds of bamboo shoots have been reported to be edible, but the accumulation of trace elements and hazardous elements in bamboo shoots is poorly understood. Here, 100 bamboo species have been evaluated by screening elements including B, Fe, Mn, Cu, Zn, Cd, Pb and As in bamboo shoots using different assessment systems. Bamboo shoots displayed different morphological characteristics, and large differences were found in the concentration of elements. Most bamboo shoots were rich in Fe and Zn and low concentrations of hazardous elements, but the concentration of Cd and Pb exceeded the maximum permissible limits of tuber vegetables in some bamboo species. Different bamboo shoots were ranked differently in the four assessment systems, and the comprehensive evaluation assigned final scores to all 100 bamboo shoots. This study provides valuable recommendations for selecting high-quality bamboo shoots that are rich in trace elements nutrition while minimizing the potential for hazardous element accumulation.

Sheathless CESI-MS versus LC-MS: Results of qualitative and quantitative analyses of the primary and secondary metabolites of Pleioblastus amarus bamboo shoots.

The bamboo shoot of Pleioblastus amarus (Keng) Keng f. is a medicinal and edible resource in China. In this study, three separation techniques were applied to identify the primary and secondary metabolites component of P. amarus bamboo shoots, including sheathless capillary electrophoresis electrospray ionization-mass spectrometry (CESI-MS), reverse-phase liquid chromatography-MS (RPLC-MS), and hydrophilic interaction liquid chromatography-MS (HILIC-MS). A total of 201 metabolites were identified by the three methods. Among those metabolites, 146 were identified by RPLC-MS, 85 were identified by HILIC-MS, and 46 were identified by sheathless CESI-MS. These methods were complementary and had a linear coefficient. CESI-MS presented advantages in the identification of isomers, high sensitivity, very low sample usage, and good detection of polar and nonpolar metabolites, showing its unique applications in food analysis and prospects in metabolic research.

Chromosomal-level genome and metabolome analyses of highly heterozygous allohexaploid Dendrocalamus brandisii elucidate shoot quality and developmental characteristics.

Dendrocalamus brandisii (Munro) Kurz is a sympodial bamboo species with inimitable taste and flavorful shoots. Its rapid growth and use as high-quality material make this bamboo species highly valued for both food processing and wood applications. However, genome information for D. brandisii is lacking, primarily due to its polyploidy and large genome size. Here, we assembled a high-quality genome for hexaploid D. brandisii, which comprises 70 chromosomes with a total size of 2,756 Mb, using long-read HiFi sequencing. Furthermore, we accurately separated the genome into its three constituent subgenomes. We used Oxford Nanopore Technologies long reads to construct a transcriptomic dataset covering 15 tissues for gene annotation to complement our genome assembly, revealing differential gene expression and post-transcriptional regulation. By integrating metabolome analysis, we unveiled that well-balanced lignin formation, as well as abundant flavonoid and fructose contents, contribute to the superior quality of D. brandisii shoots. Integrating genomic, transcriptomic, and metabolomic datasets provided a solid foundation for enhancing bamboo shoot quality and developing efficient gene-editing techniques. This study should facilitate research on D. brandisii and enhance its use as a food source and wood material by providing crucial genomic resources.

Effects of ultrasonic and steam-cooking treatments on the physicochemical properties of bamboo shoots protein and the stability of O/W emulsion.

In this study, the effects of ultrasonic and steam-cooking treatments on the physicochemical and emulsifying properties of bamboo shoots protein (BSP) were investigated. The particle size and the polydispersity index (PDI) of U-BSP (ultrasonic-BSP) both decreased. Fourier transform infrared spectroscopy (FTIR) showed that the secondary structure of U-BSP was more loose. Furthermore, X-ray diffraction (XRD) and thermogravimetric (TGA) analysis suggested that crystallinity amd thermal stability of U-BSP both deceased. The water and oil holding capacity (WHC/OHC) of U-BSP increased, while steam-cooking treatment had the reverse effect. We also investigated the effects of ultrasonic and steam-cooking treatments on BSP-stabilized emulsions. The viscosity of emulsion stabilized by U-BSP increased and the distribution of emulsion droplets was more uniform and smaller. The results showed that ultrasonic treatment significantly improved the stability of BSP-stabilized emulsions, while steam-cooking treatment had a significant negative impact on the stability of BSP-stabilized emulsions. The work indicated ultrasonication is an effective treatment to improve the emulsifying properties of BSP.

A Study on the Formation of Flavor Substances by Bacterial Diversity in the Fermentation Process of Canned Bamboo Shoots in Clear Water.

Canned bamboo shoots in clear water could produce a unique flavor through bacterial diversity via the fermentation process. Weissella, Streptococcus, Leuconostoc, Acinetobacter, Lactococcus and Lactobacillus were the main microorganisms. Tyrosine was the most abundant free amino acid (FAA), which had a negative correlation with Lactococcus. Ten kinds of flavor substances, such as 3-methyl-1-butanol, acetic acid, 2-phenylethyl ester, benzene acetaldehyde, benzoic acid and ethyl ester, were important influential factors in the flavor of fermented bamboo shoots. Through the verification test of tyrosine and phenylalanine decarboxylase, it was found that Lactococcus lactis TJJ2 could decompose tyrosine and phenylalanine to produce benzaldehyde and benzene acetaldehyde, which provided the fermented bamboo shoots with a grassy aroma.

Evaluating the In Vitro and In Vivo Prebiotic Effects of Different Xylo-Oligosaccharides Obtained from Bamboo Shoots by Hydrothermal Pretreatment Combined with Endo-Xylanase Hydrolysis.

Xylo-oligosaccharides (XOS) enriched with high fractions of X2-X3 are regarded as an effective prebiotic for regulating the intestinal microflora. In this study, the original XOS solution was obtained from bamboo shoots through hydrothermal pretreatment under optimized conditions. Subsequently, enzymatic hydrolysis with endo-xylanase was performed on the original XOS solution to enhance the abundance of the X2-X3 fractions. The results demonstrated that hydrothermal pretreatment yielded 21.24% of XOS in the hydrolysate solution, and subsequent enzymatic hydrolysis significantly increased the proportion of the X2-X3 fractions from 38.87% to 68.21%. Moreover, the XOS solutions with higher amounts of X2-X3 fractions exhibited superior performance in promoting the growth of probiotics such as Bifidobacterium adolescentis and Lactobacillus acidophilus in vitro, leading to increased production of short-chain fatty acids. In the in vivo colitis mouse model, XOS solutions with higher contents of X2-X3 fractions demonstrated enhanced efficacy against intestinal inflammation. Compared with the colitis mice (model group), the XOS solution with higher X2-X3 fractions (S1 group) could significantly increase the number of Streptomyces in the intestinal microflora, while the original XOS solution (S2 group) could significantly increase the number of Bacteroides in the intestinal microflora of colitis mice. In addition, the abundances of Alcaligenes and Pasteurella in the intestinal microflora of the S1 and S2 groups were much lower than in the model group. This effect was attributed to the ability of these XOS solutions to enhance species diversity, reversing the imbalance and disorder within the intestinal microflora. Overall, this work highlights the outstanding potential of XOS enriched with high contents of X2-X3 fractions as a regulator of the intestinal microbiota and as an anti-colitis agent.

Integrative analysis of metabolome and transcriptome reveals the different metabolite biosynthesis profiles related to palatability in winter and spring shoot in moso bamboo.

Moso bamboo winter shoot has good taste and rich nutritional value. To reveal the causes and regulatory mechanism of palatability deterioration from winter to spring shoot, a conjoint analysis of metabolome and transcriptome was conducted on winter and spring shoots of moso bamboo. Totally 909 metabolites were characterized for the first time. The significant increase of hydrolyzed tannin content intensified the bitterness of spring shoot, which was positively regulated by key metabolite (gallic acid) and genes (DAHPS, DHQS, DHQ, SDH) in the biosynthesis pathway of hydrolyzed tannin. The accumulation of lignified components enhanced the roughness of spring shoot, which was closely connected with the significant changes of important metabolites (cinnamic acid, ferulic acid, UDP-glucose and UDP-xylose) and up-regulation of most enzyme genes involved in the biosynthesis pathways of lignin, cellulose and hemicellulose. The present study provides theoretical support for understanding palatability transition and directional improvement of edible quality of moso bamboo shoots.

Bamboo Shoots Modulate Gut Microbiota, Eliminate Obesity in High-Fat-Diet-Fed Mice and Improve Lipid Metabolism.

Bamboo shoots (BS) have a variety of nutritional benefits; however, their anti-obesity effect and its underlying mechanism of action are still unclear. In this study, we investigated the protective effect of BS against high-fat diet (HFD)-induced gut dysbiosis in mice. After 12 weeks of feeding C57BL/6J mice either on a normal or an HFD with or without BS, metabolic indicators, including blood lipids and glucose tolerance, were measured. 16S rRNA gene sequencing and metabolomics were used to identify alterations in gut microbiota composition and fecal metabolic profiling. The results demonstrated that BS supplementation reduced body weight by 30.56%, mitigated liver damage, and improved insulin resistance and inflammation in obese mice. In addition, BS increased short-chain fatty acid (SCFA) levels and SCFA-producing bacteria (e.g., Lachnospiraceae_NK4A136_group and Norank_f_Muribaculaceae), and reduced levels of harmful bacteria (e.g., Blautia and Burkholderia-Paraburkholderia). Finally, BS increased many beneficial fecal metabolites, such as fatty acids and bile acids, which are highly relevant to the altered gut microbiota. Based on the modulatory effect of BS on microbiota composition and gut metabolite levels observed in this study, we suggest that BS may be beneficial in treating obesity and its related complications.

Assessment of nutritional properties and phenolic characterization of freshly harvested Dendrocalamus hamiltoni shoots and processed bamboo candy.

The free and bound phenolic constituents in Dendrocalamus hamiltonii shoots were evaluated and compared to processed bamboo candy. Preliminary proximate analysis revealed a percent reduction in moisture and protein with a less significant change in fibre content. The fresh free phenolic extract (FFPE) exhibited a total phenolics of 131.22 mg GAE/g and recovered 48.29 mg GAE/g phenolic content in bound fraction (FBPE). Results demonstrated higher loss of free phenolics after processing compared to bound fraction (CBPE). Although similar results were observed in total flavonoid content. Antioxidant activity was reduced after candy processing, with fresh shoots having the lowest percent inhibition (IC50) against DPPH· and ABTS· radicals. Although both free and bound fractions of candy demonstrated effective antioxidant activity. HPLC analysis revealed that FFPE contained more chlorogenic acid (0.14 mg/10 g) and cinnamic acid (0.75 mg/10 g) than CFPE. Quercetin was undetected in all free fractions but was found in bound form.

Recent advances in Zizania latifolia: A comprehensive review on phytochemical, health benefits and applications that maximize its value.

Zizania latifolia is an aquatic and medicinal plant with a long history of development in China and the East Asian region. The smut fungus "Ustilago esculenta" parasitizes Z. latifolia and induces culm expansion to form a vegetable named Jiaobai, which has a unique taste and nutritional attributes. However, the postharvest quality of water bamboo shoots is still a big challenge for farmers and merchants. This paper traced the origin, development process, and morphological characteristics of Z. latifolia. Subsequently, the compilation of the primary nutrients and bioactive substances are presented in context to their effects on ecology a postharvest storage and preservation methods. Furthermore, the industrial, environmental, and material science applications of Z. latifolia in the fields of industry were discussed. Finally, the primary objective of the review proposes future directions for research to support the development of Z. latifolia industry and aid in maximizing its value. To sum up, Z. latifolia, aside from its potential as material it can be utilized to make different productions and improve the existing applications. This paper provides an emerging strategy for researchers undertaking Z. latifolia.

Comparative Analysis of the Nutritional Quality of Zizania latifolia Cultivars Harvested in Different Growing Seasons.

Zizania latifolia (Z. latifolia) is a popular aquatic vegetable with various nutrients in south China, but little is known about its cultivars and growing seasons in terms of the nutritional components. This work aims to characterize the nutrients of five Z. latifolia cultivars in different growing seasons. The results showed that Z. latifolia samples differed in terms of chemical parameters, which were significantly affected by variety, growing season, and their interaction. Zhejiao No. 8, harvested in the autumn, stood out with the highest levels of vitamin C. Tangxiajiao and Zhejiao No. 1 contained the highest values of total soluble solids, reducing sugar, soluble proteins, and amino acids. Significant differences were observed between the autumn Z. latifolia and spring samples; the former were of higher quality than the latter based on hierarchical clustering analysis and principal component analysis. Moreover, total amino acids (TAA) and glutamic acid (GLU) were selected as the key indicators for Z. latifolia comprehensive quality by multiple linear regression analysis. This study provides essential information on Z. latifolia quality characteristics corresponding to cultivars and growing seasons, which lays the foundation for promoting the quality improvement of Z. latifolia scientifically.

Efficient purification of flavonoids from bamboo shoot residues of Phyllostachys edulis by macroporous resin and their hypoglycemic activity.

The adsorption/desorption process of flavonoids obtained from bamboo shoots residues of Phyllostachys edulis (RPEFs) was established by resin screening, adsorption isotherms, adsorption kinetics and dynamic tests. Results indicated the Langmuir equation fairly fitted the isotherms data and the pseudo-second-order model accurately described its kinetic adsorption on HPD-500 resin. The optimal process was as follows: 2 mg/mL of solution, 2.8 BV feed volume under 2 BV/h flow rate for adsorption; 5 BV volume of 70 % ethanol with a flow rate of 2 BV/h for desorption. After enrichment, the flavonoids in RPEFs increased from 1.39 % to 37.34 %. The analysis of UPLC-TOF-MS/MS uncovered that the purified RPEFs were composed of four major flavonoids. It had potent hypoglycemic activity via PI3K/AKT pathway by upregulating the protein expression of PI3K, AKT, IRS-1, and GLUT4 in a dose-dependent manner based on HepG2-IR cells. Those results provide possible utilization of Phyllostachys edulis by-products in food additives.