Molecular detection and genetic characteristics of Giardia duodenalis in dairy cattle from large-scale breeding farms in Xinjiang, China.

Giardia duodenalis is an intestinal protozoan that can infect both humans and animals, leading to public health issues and economic losses in the livestock industry. G. duodenalis has been reported to infect dairy cattle, but there is limited information available on large-scale dairy farms in Xinjiang, China. The study collected 749 fresh faecal samples from five large-scale cattle farms in Xinjiang, China. The study used a nested PCR assay of the small subunit ribosomal RNA (SSU rRNA*) gene to determine the presence of G. duodenalis. The results showed that 24.0% (180/749) of dairy cattle were positive for G. duodenalis, with the highest infection rate observed in pre-weaned calves (45.1%, 69/153). Among the 180 G. duodenalis positive samples, three assemblages were identified: assemblage E (n = 176), assemblage A (n = 3) and assemblage B (n = 1). Sixty-nine, 67 and 49 sequences were obtained for the beta-giardin (bg*) gene, the glutamate dehydrogenase (gdh*) gene and the triose phosphate isomerase (tpi*) gene, respectively. Thirteen novel sequences of assemblage E were identified, including five sequences from the bg* gene, four sequences from the gdh* gene and four sequences from the tpi* gene. This study found that 32 G. duodenalis assemblage E isolates formed 26 MLGs, indicating genetic variation and geographic isolation-based differentiation in bovine-derived G. duodenalis assemblage E. These findings provide fundamental insights into the genetic diversity of G. duodenalis in dairy cattle and can aid in the prevention and control of its occurrence in large-scale dairy cattle farms.

Effects of cereal grain cell wall composition and structure on starch digestion.

BACKGROUND: Wheat is an important food crop, and its characteristics vary depending on the region of cultivation; different environments have varying effects on the composition of the grains. We previously reported the effects of environmental factors on wheat grain cell wall composition and structure. The variations in the structure of aleurone cell walls between different wheat samples were examined to determine the effects of aleurone cell walls on grain starch digestion properties. Ten different varieties of wheat grains with different aleurone cell wall structure and composition constituted a simple research system used to investigate their effect on the starch digestion of bread. RESULTS: The aleurone cell wall thickness ranged from 3.05 µm to 4.67 µm, and the arabinose to xylose ratio of water-extractable arabinoxylan was in the range 0.79-0.97. With the increase in arabinoxylans content or cell wall thickness, the total digestibility of starch within the bread decreased; this phenomenon may be related to the changes in the interaction between polysaccharides and starch granules in this process. CONCLUSION: The results of the present study showed that the wheat cell wall structure has a great impact on starch hydrolysis, indicating that the change in the digestibility of starch in flour and bread may be a result of changes in the cell wall structure leading to different combinations, thus affecting digestibility. The present study showed that the cell wall combines the starch granules during the bread-making process; thus, the diffusion of enzymes through the cell wall was hindered. © 2023 Society of Chemical Industry.

Longitudinal detection of Cryptosporidium spp. in 1-10-week-old dairy calves on a farm in Xinjiang, China.

Cryptosporidiosis is an important cause of morbidity and mortality in the cattle industry and leads to severe economic losses. Fecal samples were collected from 25 dairy calves once a week for 10 weeks for continuous longitudinal detection of Cryptosporidium spp. Cryptosporidium spp. were detected via nested PCR amplification of the ribosomal small subunit RNA gene, followed by restriction fragment length polymorphism analysis with enzymes SspI and MboII to identify the species. PCR results indicated that all calves were infected with Cryptosporidium spp. at least once, with an average overall prevalence rate of 52.0% (130/250). One-week-old calves had the highest occurrences of Cryptosporidium infection (96.0%), 2-week-old calves (80.0%) had the second highest, and calves with watery diarrhea also had a higher occurrence of infection (92.3%). Four Cryptosporidium species, C. parvum, C. bovis, C. ryanae, and C. andersoni, were identified, with C. parvum being the most common. Forty-eight C. parvum isolates were further subtyped via nested PCR amplification of the 60-kDa glycoprotein gene, and all were identified as subtype IIdA15G1. The results demonstrated that C. parvum mainly infects dairy calves which are younger than 3 weeks old.

Comparation sensory characteristic, non-volatile compounds, volatile compounds and antioxidant activity of MRPs by novel gradient temperature-elevating and traditional isothermal methods.

A novel gradient temperature-elevating Maillard reaction was developed to effectively produce light-colored MRPs. The main purpose of the present study was to compare the color, taste characteristic, non-volatile compounds, volatile compounds and antioxidant activity of MRPs prepared by the novel gradient temperature-elevating and traditional isothermal methods. The product prepared from soybean peptide, D-xylose and L-cysteine by gradient temperature-elevating method was termed MRP-60. Isothermal method was used to produce light and dark colored MRP, called PXC and PX, respectively. MRP-60 has not only the lowest brown intensity (A420, 0.088), also the highest overall acceptability taste from sensory evaluation. MRP-60 showed the lowest bitterness which could be attributed to the lowest content of bitter amino acids (1.48 mg/ml); MRP-60 also showed indistinctive mouthfulness compared with PXC which elucidated by the percentage of compounds with a molecular weight of 1,000-5,000 Da (15.03 %) and high antioxidant activity. Then, the MRPs prepared by gradient temperature-elevating method successfully attain desirable taste and high antioxidant activity.

Hydration and mechanical properties of arabinoxylan, (1,3;1,4)-ß-glucan, and cellulose multilayer films simulating the cell wall of wheat endosperm.

The cell walls of wheat endosperm, which play a pivotal role in seed germination, exhibit a laminated structure primarily composed of polysaccharides. In this study, composite multilayer films were prepared using arabinoxylan (AX), (1,3;1,4)-ß-D-glucan (MLG), and cellulose nanofibers (CNFs), and the effect of polymer blend structure on cell wall hydration and mechanical properties was investigated. Atomic force microscopy and X-ray diffraction indicated that the network structure of MLG/CNF exhibits a higher degree of continuity and uniformity compared to that of AX/CNF. Mechanically, the extensive linkages between MLG and CNFs chains enhance the mechanical properties of the films. Moreover, water diffusion experiments and TD-NMR analysis revealed that water molecules diffuse faster in the network structure formed by AX. We propose a structural model of the endosperm cell wall, in which the CNFs polymer blend coated with MLG serves as the framework, and the AX network fills the gaps between them, providing diffusion channels for water molecules.

Protein-stabilized Pickering emulsion interacting with inulin, xanthan gum and chitosan: Rheological behavior and 3D printing.

Physical stability and lipid digestion of protein-stabilized Pickering emulsions interacting with polysaccharides have been emphasized in our previous investigation. However, the polysaccharide coating and micelle protection of protein-based stable Pickering emulsion and its three-dimensional (3D) printing properties have not been thoroughly studied. The rheological properties and 3D printing properties of gelatin-catechin nanoparticles (GCNPs) stabilized Pickering emulsion were studied by using different charged polysaccharides, such as inulin (neutral), Xanthan gum (XG, anion), and chitosan (cation) as stable materials. The microstructure analysis of polysaccharide-stabilized Pickering emulsion (PSPE) showed that the order of pore wall thickness was GC-Chitosan > GC-XG > GC-Inulin. The network structure of GC-Chitosan was thickened, allowing the 3D printed product to have a good surface texture and adequate support. Rheological analysis showed that PSPEs in extrusion (shear thinning), self-support (rigid structure), and recovery (the outstanding thixotropy) of the three stages exhibited good potential of 3D printing. 3D printing results also showed that GC-Chitosan had the best printing performance. Therefore, polysaccharide-stabilized Pickering emulsions can provide a basis for the development of 3D printed food products.

Polysaccharide-coated quercetin-loaded nanoliposomes mitigate bitterness: A comparison of carrageenan, pectin, and trehalose.

The intense bitterness of quercetin poses a challenge to its utilization in the food industry. To address this issue, three anionic polysaccharides (carrageenan, pectin, and trehalose) were individually incorporated to fabricate polysaccharide-coated liposome nanocarriers. Electronic tongue analysis revealed a significant decreasing bitterness value (10.34 ± 0.07 mV, sensory score 1.8 ± 0.2, taste weak bitter) in quercetin-loaded nanoliposomes, compared with the bitterness value of quercetin aqueous solution (14 ± 0.01 mV, sensory score 7.3 ± 0.3, taste strong bitter). Furthermore, the polysaccharide-coated nanoliposomes exhibited an even greater capacity to mask the bitterness of quercetin, with carrageenan coated nanoliposomes demonstrating the most pronounced effect. The superior bitter masking ability of carrageenan coated nanoliposomes can be attributed to its high charge and viscosity. In sensory evaluations, gummy incorporated with carrageenan-coated nanoliposomes received the highest ratings, exhibiting enhanced overall palatability and antioxidant activity. This study offers insights into expanding the use of bitter nutrients in food applications and paves the way for more appealing and healthful food products.

Mechanism of Dihydromyricetin-Induced Reduction of Furfural Derived from the Amadori Compound: Formation of Adducts between Dihydromyricetin and Furfural or Its Precursors.

Dihydromyricetin (DMY) was employed to reduce the yield of furfural derived from the Amadori rearrangement product of l-threonine and d-xylose (Thr-ARP) by trapping Thr-ARP, 3-deoxyxyosone (3-DX), and furfural to form adducts. The effect of different concentrations of DMY at different pH values and temperatures on the reduction of furfural production was studied, and the results showed that DMY could significantly reduce furfural production at higher pH (pH 5-7) and lower temperature (110 °C). Through the surface electrostatic potential analysis by Gaussian, a significant enhancement of the C6 nucleophilic ability at higher pH (pH ≥ 5) was observed on DMY with hydrogen-dissociated phenol hydroxyl. The nucleophilic ability of DMY led to its trapping of Thr-ARP, 3-DX, and furfural with the generation of the adducts DMY-Thr-ARP, DMY-3-DX, and DMY-furfural. The formation of the DMY-Thr-ARP adduct slowed the degradation of Thr-ARP, caused the decrease of the 3-DX yield, and thereby inhibited the conversion of 3-DX to furfural. Therefore, DMY-Thr-ARP was purified, and the structure was identified by nuclear magnetic resonance (NMR). The results confirmed that C6 or C8 of DMY and carbonyl carbon in Thr-ARP underwent a nucleophilic addition reaction to form the DMY-Thr-ARP adduct. In combination with the analysis results of Gaussian, most of the DMY-Thr-ARP adducts were calculated to be C6-DMY-Thr-ARP. Furthermore, the formation of DMY-furfural caused furfural consumption. The formation of the adducts also shunted the pathway of both Thr-ARP and 3-DX conversion to furfural, resulting in a decrease in the level of furfural production.

Exogenous Alanine Promoting the Reaction between Amadori Compound and Deoxyxylosone and Inhibiting the Formation of 2-Furfural during Thermal Treatment.

The involvement of exogenous alanine was observed to inhibit the generation of 2-furfural during the thermal degradation of the Amadori rearrangement product (ARP). To clarify the reason for the reduced yield of 2-furfural triggered by exogenous alanine, the evolution of the precursors of 2-furfural formed in the ARP model and ARP-alanine model was investigated, and a model including ARP and 15N-labeled alanine was used to differentiate the role of endogenous and exogenous alanine in the degradation of ARP. It was found that the condensation between ARP and 3-deoxyxylosone could occur during thermal treatment. Nevertheless, the interaction of ARP with 3-deoxyxylosone exhibited an accelerated pace in the presence of exogenous alanine. In this way, exogenous alanine blocked the recovery of endogenous alanine while simultaneously enhancing the consumption of ARP and 3-deoxyxylosone during the Maillard reaction. Hence, the yield of 2-furfural was diminished with the interference of exogenous alanine. Furthermore, the promotion of the reaction between ARP and deoxyxylosone induced by exogenous alanine blocked their retro-aldolization reaction to short-chain α-dicarbonyls (α-DCs) and consequently resulted in a lack of pyrazine formation during the ARP degradation. The present study provided a feasible method for the controlled formation of 2-furfural during the thermal treatment of ARP derived from alanine.

Difference comparison of characteristic aroma compounds between braised pork cooked by traditional open-fire and induction cooker and the potential formation cause under electromagnetic cooking.

The characteristic aroma compounds of braised pork were identified through molecular sensory science and PLSR analysis, and the difference between two cooking methods, traditional open-fire (BPF) and induction cooker (BPC), was compared. Seventeen aroma compounds with odor activity values (OAVs) > 1 were identified in both samples. BPF revealed higher OAVs for most of the aroma compounds compared to BPC, and the higher aroma quality. Aroma recombination and omission experiments confirmed that twelve aroma compounds significantly contributed to the characteristic aroma of braised pork, and eight compounds such as hexanal, (E)-2-octenal, and methanethiol were further confirmed as important contributors by PLSR analysis. Furthermore, PLSR analysis clarified the role of aldehydes such as hexanal, (E)-2-octenal, and (E,E)-2,4-decadienal in contributing to fatty attribute, whereas methanethiol was responsible for the meaty aroma. These characteristic aroma compounds mainly derived from lean meat due to its high content of phospholipids, and the exogenous seasonings contributed to the balanced characteristic aroma profile of braised pork by altering the distribution of these characteristic aroma compounds. Variations in heating parameters affected the formation of lipid oxidation and Strecker degradation products, which might explain aroma discrepancy between braised pork cooked by two methods with different heat transfer efficiencies.

Thermal stability, antioxidant activity and bioavailability of pea protein-naringin Pickering emulsion for enhanced delivery applications.

After successfully addressing to mitigate bitterness of naringin through construction Pickering emulsion using pea protein (PP) and naringin (NG) in our previous study, we now probed thermal stability, antioxidant efficacy, and bioavailability. FTIR analysis and UV-vis spectroscopy indicated predominant interactions between PP and NG were hydrogen and hydrophobic bonds. TGA and DSC analyses demonstrated that PP-NG complexes exhibited superior heat-resistance compared to pure PP and NG. Thermal stability assessments indicated a significant retention of NG in the PP-NG Pickering emulsion than the control NG across varied temperatures (4 °C, 25 °C, 37 °C, and 65 °C). Moreover, the antioxidant activity of PP-NG emulsion was dependent on the concentration of NG, as evidenced by DPPH and ABTS free radicals scavenging abilities, ferric reducing power, and lipid peroxidation resistance. Additionally, PP-NG Pickering emulsion exhibited substantially high bioavailability (92.01 ± 3.91%). These results suggest a promising avenue for the application of NG with improved characteristics.

Characteristic volatile compounds contributed to aroma of braised pork and their precursor sources.

The characteristic aroma compounds of traditional braised pork were investigated by gas chromatography-mass spectrometry-olfactometry (GC-MS-O), odor-activity values, and aroma recombination and omission experiments. A total of 56 volatile compounds were detected by GC-MS, among which hexanal, octanal, nonanal, (E)-2-octenal, 2,3-octanedione, 1-octen-3-ol, 2-pentylfuran, methanethiol, and dimethyl trisulfide were identified as the key aroma compounds by molecular sensory science. Partial least squares regression analysis indicated that some aroma compounds significantly contributed to fatty (hexanal, heptanal, 2-pentylfuran, nonanal, and (E)-2-octenal), meaty (methanethiol, dimethyl disulfide, dimethyl trisulfide, and octanal), sauce-like flavor (3-hydroxy-2-butanone and 2-furfural), and sweet, caramel (2,3-octanedione, 1-octen-3-ol). Lean meat produced more aldehydes, alcohols, ketones, and sulfur-containing compounds than subcutaneous fat. The seasonings (saccharose, cooking wine, and soy sauce) facilitated the formation of ethyl L-lactate, 2-acetylfuran, 2-furfural, 5-methyl-2-furaldehyde, 2-methyl-pyrazine, and 2-acetylpyrrole. Meanwhile they reduced the content of lipid oxidation products, thereby stimulated the characteristic aroma of the Chinese traditional braised pork.

Characteristics of the composite film of arabinoxylan and starch granules in simulated wheat endosperm.

We found that cell wall components of wheat grains differed significantly across different grain-filling stages; specifically, we observed significant differences in water content and water migration rate (p < 0.05). A composite film of arabinoxylan and starch granules was prepared to simulate wheat endosperm structure. Scanning electron microscopy (SEM), X-ray diffractometer (XRD), and thermogravimetric analysis (TGA) showed that the crystallinity and structural stability of the film increased with increasing starch content. Water diffusion experiments of the films revealed that the water diffusion rate gradually decreased with increasing starch content. Therefore, the water mobility of the starch endosperm was lower than that of the aleurone layer. These findings provide a basis for further studies in the context of wheat grain water regulation.

Influence of different anionic polysaccharide coating on the properties and delivery performance of nanoliposomes for quercetin.

Nanoliposome is an effective delivery system for polyphenols, whereas it always suffers from low electrostatic stability and oxidation of lipid membranes. Here, different charged anionic polysaccharides including carrageenan (-62.67 ± 1.85 mV), trehalose (-20.73 ± 1.42 mV), and pectin (-4.47 ± 0.38 mV) were used as coating material to improve the stability of nanoliposomes. Results showed that carrageenan coating greatly inhibited aggregation and fusion of nanoliposome. The coating of the higher charged polysaccharides produced the more hydrogen bonds and made the inner chains of lipid molecules more compact, thus improving the rigidity of the membrane and thermal stability. In addition, the polysaccharide coating effectively reduced the lateral diffusion within the membrane and the propagation rate of oxidation reaction. The aim of this study is to investigate the effect of anionic polysaccharides with different charges on coated nanoliposomes, provide reference for the delivery of quercetin.

Olive pectin-chitosan nanocomplexes for improving stability and bioavailability of blueberry anthocyanins.

Blueberry anthocyanins (ANCs) are natural dietary bioactive colorants, but are unstable and easily degraded. To improve their stability, we constructed the nanocarriers for ANCs through an electrostatic self-assembly method, using chitosan (CS) and olive pectin (PC). Results showed that the CS-ANCs-PC nanocomplexes had nanoscale particle size (81.22 ± 0.44 nm), and an encapsulation efficiency of 91.97 ± 0.33% at pH 3.0, 1:1:5 ratio (m/v) of CS: ANCs: PC. Fourier transform infrared and UV-visible spectra demonstrated that ANCs can be embedded into the CS-PC carrier through electrostatic interaction. CS-ANCs-PC with stacked spherical particle structure had good thermal stability by scanning electron microscope and thermogravimetric analysis. Compared with free anthocyanins, CS-ANCs-PC possessed better DPPH· and ·OH scavenging activities, stronger environmental stability, and better targeted release in vitro digestion. This study may provide an important fundamental basis for improving the stability of anthocyanins in the blueberry industry.

Bitterness-masking assessment of luteolin encapsulated in whey protein isolate-coated liposomes.

An unacceptable bitter taste limits the application of luteolin in healthier food systems. In this study, a bitterness-masking assessment was performed on whey protein isolate-coated liposomes loaded with luteolin (WPI-coated liposomes) using an electronic tongue and human sensory test. The physical properties of the WPI-coated colloidal nanocarrier were characterized by zeta potential, average diameter, distribution, and morphology analyses. The results indicated that WPI-coated nanocarrier systems exhibited a uniformly dispersed distribution and spherical morphology. After the comparison of the bitterness value, the bitterness-reducing effect of 5% WPI-coated liposomes was the most significant and reduced the bitterness of luteolin by 75%. Raman spectroscopy and X-ray diffraction analysis demonstrated that the decoration of WPI on the liposomes reduced the free motion of lipid molecules. This promoted the ordering at the polar headgroup area and hydrophobic core of the lipid bilayer, which explained why luteolin-loaded liposomes (uncoated liposomes) and WPI-coated liposomes could reduce the bitterness of luteolin from the perspective of bitter molecular groups. Combined with the Raman spectral data, the bilayer rigidity of 5% WPI-coated liposomes was positively responsive to the stabilization of uncoated liposomes against storage and resistance ability against surfactants. It was proven that the emergence of the surface modification of the WPI coating enhanced the stability of uncoated liposomes. These results may contribute to the use of WPI-coated liposomes as prospective candidates for effective delivery of the bioactive bitter substance in nutraceuticals and functional foods.

Formation mechanism of cross-linking Maillard compounds in peptide-xylose systems.

The formation mechanism of Maillard peptides was explored in Maillard reaction through diglycine/glutathione(GSH)/(Cys-Glu-Lys-His-Ile-Met)-xlyose systems by heating at 120 °C for 30-120 min. Maximum fluorescence intensity of Maillard reaction products (MRPs) with an emission wavelength of 420~430 nm in all systems was observed, and the intensity values were proportional to the heating time. Taken diglycine/GSH-[(13) C(5) ]xylose systems as a control, it was proposed that the compounds with high m/z values of 379 and 616 have the high molecular weight (HMW) products formed by cross-linking of peptides and sugar. In (Cys-Glu-Lys-His-Ile-Met)-xylose system, the m/z value of HMW MRPs was not observed, which might be due to the weak signals of these products. According to the results of gel permeation chromatography, HMW MRPs were formed by Maillard reaction, especially in (Cys-Glu-Lys-His-Ile-Met)-xylose system, the percentage of Maillard peptides reached 52.90%. It was concluded that Maillard peptides can be prepared through the cross-linking of sugar and small peptides with a certain MW range.

Inulin-Modified Liposomes as a Novel Delivery System for Cinnamaldehyde.

Cinnamaldehyde as an antioxidant was encapsulated in inulin-modified nanoliposomes in order to improve its physical and antioxidant stability. The microstructure, particle size and volume distribution of cinnamaldehyde liposomes were characterized by atomic force microscopy (AFM) and dynamic light scattering (DLS). The particle size and polydispersion index (PDI) values of the inulin modified liposomes were 72.52 ± 0.71 nm and 0.223 ± 0.031, respectively. The results showed that the liposomes after surface modification with inulin remained spherical. Raman and Fourier transform infrared (FTIR) spectra analysis showed that hydrogen bonds were formed between the inulin and the liposome membrane. Inulin binding also restricted the freedom of movement of lipid molecules and enhanced the order of the hydrophobic core of the membrane and the polar headgroup region in lipid molecules. Therefore, the addition of different concentrations of inulin influenced the permeability of the liposome bilayer membrane. However, when inulin was excessive, the capacity of the bilayer membrane to load the cinnamaldehyde was reduced, and the stability of the system was reduced. Additionally, the encapsulation efficiency (EE) and retention rate (RR) of cinnamaldehyde from inulin-modified liposomes during storage were determined. The EE value of the inulin modified liposomes was 70.71 ± 0.53%. The liposomes with 1.5% inulin concentration had the highest retention rate (RR) and the smallest particle size during storage at 4 °C. The addition of inulin also enhanced the thermal stability of the liposomes. Based on the results, the surface modification improved the oxidation stability of liposomes, especially the DPPH scavenging ability. In conclusion, these results might help to develop inulin as a potential candidate for the effective modification of the surface of liposomes and provide data and conclusions for it.

Effect of arabinoxylans with different molecular weights on the gelling properties of wheat starch.

The addition of arabinoxylans (AXs) is important for improving the structure of wheat starch-AX gels, which further influences the functionality of starch-based products. The properties of wheat starch-AX gels (including rheology, texture, water distribution, microstructure, and degree of crystallinity) were studied. AX with high molecular weight (Mw) significantly decreased the swelling and leached amylose, while increasing the solubility of amylose. The AX with high Mw also clearly reduced the apparent viscosity, elasticity, and viscosity of wheat starch-AX gels. The Mw of AX was positively correlated to the hardness of the gels and negatively correlated to adhesiveness to a certain extent. The spin-spin relaxation time of the gels increased with an increase in Mw, which resulted in more free water. Scanning electron microscopy showed that AX with high Mw clearly reduced the degree of starch gelatinization while forming a fragile gel structure. In summary, AX with high Mw from natural wheat grains can effectively affect wheat starch gelling properties. These results may be useful for the application of natural AXs in wheat starch-based functional foods.

Green preparation of holocellulose nanocrystals from burdock and their inhibitory effects against α-amylase and α-glucosidase.

In this work, holocellulose nanocrystals (hCNCs) were isolated from burdock insoluble dietary fiber (IDF) by enzymatic hydrolysis and ultrasonic treatment and their inhibitory effects against α-amylase and α-glucosidase were investigated. The hydrodynamic diameter of hCNCs decreased from about 600 to 200 nm with increasing sonication time, accompanied by an improvement in cellulose and glucose contents. Steady-state fluorescence studies suggested that static complexes were formed between hCNCs and α-amylase or α-glucosidase via a spontaneous and endothermic approach, which was driven by both hydrophobic interactions and hydrogen bonding. The median inhibitory concentration (IC50) values of hCNCs against the tested enzymes were positively correlated with their size, and non-competitive and mixed types of inhibition were detected using the Lineweaver-Burk plots. During the simulated digestion, the inclusion of burdock hCNCs obviously retarded the starch hydrolysis in both dose- and size-dependent manners, suggesting their potential in blocking the postprandial serum glucose upsurge.