Article
Biochemistry & Molecular Biology
Ashley Newton, Kaustav Majumder
Summary: Germination and gastrointestinal digestion have a significant impact on the release of dietary compounds with antioxidant activity in chickpeas. Germination for 3 days increased peptide content and hydrolysis degree in the gastric phase, leading to enhanced antioxidant activity. Differential expression analysis identified specific peptides and phytochemicals in the germinated samples, which potentially contribute to the observed antioxidant activity.
Article
Biology
Dominguez-Arispuro Dulce-Maria, Canizalez-Roman Adrian, Reyes-Moreno Cuauhtemoc, Milan-Noris Ada-Keila, Milan-Carrillo Jorge, Acosta-Smith Erika, Cuevas-Rodriguez Edith-Oliva
Summary: The study found that sprouted black chickpeas had increased levels of isoflavones, which exhibited good antioxidant and antiproliferative activities in cells, suggesting their potential as ingredients for functional foods.
SAUDI JOURNAL OF BIOLOGICAL SCIENCES
(2021)
Article
Food Science & Technology
Ravneet Kaur, Kamlesh Prasad
Summary: Germination is a biochemical process used to improve protein quality and bioavailability. This study evaluated the effects of soaking temperature and germination time on the nutritional and functional properties of chickpea flour. It was found that germination increased protein content and antioxidant activity, while decreasing carbohydrate and fat content. SEM and DSC analysis showed changes in microstructure and thermal properties of the flour.
JOURNAL OF FOOD SCIENCE
(2022)
Article
Food Science & Technology
Seyoung Jeon, Byeong Cheol Kim, Jungmin Ha
Summary: This study evaluated the total phenolic and flavonoid contents and ABTS/DPPH radical scavenging activity of mungbean sprouts and seed coats from 10 different genotypes. The analysis identified 23 polyphenols, and significant variations in phytochemical contents were observed before and after germination. The study also found that specific pathways of phenolic compounds were activated during mungbean sprouting, and that anthocyanin contents varied among different seed coat colors. These findings provide valuable information for improving the food quality of mungbean sprouts with high polyphenolic contents.
JOURNAL OF FOOD QUALITY
(2023)
Article
Agriculture, Multidisciplinary
Carla Marcondes Castanheira, Claudia Regina Dias-Arieira, Elza Iouko Ida, Heloisa Gabriel Falcao, Beatriz Cervejeira Bolanho Barros
Summary: The study found that the level of Meloidogyne javanica inoculum significantly affected soybean growth, grain production, yield, composition, and antioxidant capacity. Plants free of nematodes showed lower vegetative growth and higher yield than nematode-infected plants. The content of various nutrients and antioxidants in soybean grains changed with the increasing nematode inoculum levels.
CHEMICAL AND BIOLOGICAL TECHNOLOGIES IN AGRICULTURE
(2021)
Article
Food Science & Technology
Kannika Keawkim, Yaowapa Lorjaroenphon, Kanithaporn Vangnai, Kriskamol Na Jom
Summary: Sacha inchi seeds are rich in nutrients like linolenic acids and amino acids. Germination enhances their nutritional value, but may result in off-flavors with longer germination time. This study found that amino acids, total phenolic compounds, and antioxidant activity increase in sacha inchi seeds 8 days after germination.
Article
Food Science & Technology
Zikun Huang, Mouming Zhao, Chun Cui, Mingtao Huang, Lianzhu Lin, Yunzi Feng
Summary: The evolution of soy isoflavones during soy sauce fermentation process was systematically analyzed, revealing significant changes in isoflavones profiles during the moromi stage. The concentrations of aglycones and hydroxyl aglycones were positively correlated with antioxidant capacities, with hydroxydaidzein showing significantly higher antioxidant contribution compared to daidzein.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Chemistry, Applied
Natalia Aparicio-Garcia, Cristina Martinez-Villaluenga, Juana Frias, Elena Penas
Summary: The study found that sprouted oat powder contains higher levels of protein, beta-glucan, thiamine, riboflavin, minerals, amino acids, fatty acids, antioxidants, and prebiotics compared to regular oat grain powder. Additionally, sprouted oat powder showed enhanced protease and alpha-amylase activities, as well as reduced lipase activity, which contributes to its nutritional value and health-promoting properties. These results support the use of sprouted oat powder as a promising gluten-free functional ingredient.
Review
Food Science & Technology
Su-Yan Wang, Yun-Jiao Zhang, Gui-Yang Zhu, Xin-Chi Shi, Xin Chen, Daniela D. Herrera-Balandrano, Feng-Quan Liu, Pedro Laborda
Summary: Sprouting is a common strategy to enhance the nutritional value of seeds. This review covers the occurrence of isoflavones in soybean sprouts for the first time, highlighting the concentrations and factors affecting their levels. The review also discusses different treatments to enhance isoflavone contents. It provides a better understanding of the current research on soybean sprouts and their potential health benefits.
JOURNAL OF FOOD SCIENCE
(2022)
Article
Acoustics
Wang Lidong, Li Xiaoqiang, Gao Fei, Liu Ying, Lang Shuangjing, Wang Changyuan, Zhang Dongjie
Summary: Mung bean seeds were treated with ultrasound and GABA to enhance the polyphenol content and antioxidant activity of mung bean sprouts. Metabolomics analysis identified 55 polyphenolic compounds and revealed 10 metabolic pathways involved in polyphenol biosynthesis. Sprouted mung bean powder released polyphenols during digestion and exhibited antioxidant activity.
ULTRASONICS SONOCHEMISTRY
(2023)
Article
Multidisciplinary Sciences
Weiwei Bi, Guixing Zhao, Yutong Zhou, Xiaoyu Xia, Jinsheng Wang, Guangjin Wang, Shuwen Lu, Wenjin He, Taifei Bi, Jinrong Li
Summary: Soybean seeds and sprouts in China contain biologically active substances that are beneficial to the human body, such as flavonoids. This study compared flavonoids in two soybean cultivars and investigated the effects of germination on their chemical profile. The results showed that soybean sprouts had a significant increase in metabolites compared to soybean seeds, suggesting that germination may enhance the content of flavonoid metabolites.
SCIENTIFIC REPORTS
(2022)
Article
Food Science & Technology
Chia-Yu Tsui, Chun-Yao Yang
Summary: This study demonstrated that fermentation using EL and black soymilk increased beta-glucosidase activity, leading to higher levels of myricitrin and isoflavone aglycones. The potential fermented product developed using EL as a nutritional supplement with probiotics showed enhanced total flavonoid content and antioxidant power.
Article
Food Science & Technology
Esayas K. Bekele, Matthew G. Nosworthy, Robert T. Tyler, Carol J. Henry
Summary: This study investigated the impact of extrusion conditions on the antioxidant capacity and total phenolics content of direct-expanded chickpea-sorghum snacks. The results indicated that higher barrel temperature and more sorghum in the blend increased antioxidant capacity and total phenolics content, while higher moisture content had the opposite effect. Acetone-water and ethanol-water extracts were found to be more effective in extracting antioxidants compared to hexane extracts.
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2021)
Article
Food Science & Technology
Jing Wang, Yan Ma, Xianqing Huang, Lianjun Song, Ning Li, Yongxia Cheng, Yue Shen, Qian Li, Tiange Li, Dan Hai
Summary: This study investigated the changes in physiological and biochemical metabolism, phenolics, and antioxidant capacity of six different Chinese pea varieties during germination. The results showed that germination had a positive effect on the physiological indicators and bioactive substances of pea.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Marcela Gaytan-Martinez, Elisa Dominguez-Hernandez, Eduardo Morales-Sanchez, Rosa Maria Mariscal-Moreno
Summary: Germination can improve the nutritional and techno-functional properties of cereals and legumes, increasing protein and fiber content while reducing lipid content. Germination also enhances antioxidant capacity.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Chemistry, Applied
Yue Li, Yihan Yang, Song Zhu, Bo Liu, Fang Zhong, Dejian Huang
Summary: In this study, OS-TPs complexes were prepared and their effects on the physical and oxidative stability of oil-water emulsion were investigated. The study showed that the OS-TPs complex effectively reduced the interfacial tension and improved the emulsifying ability of OSA starch. The complex also exhibited higher oxidative stability and a more stable structure compared to a simple mixture of tea polyphenols and OSA starch emulsion.
FOOD HYDROCOLLOIDS
(2023)
Article
Multidisciplinary Sciences
Jorge Ivan Castillo-Quan, Michael J. Steinbaugh, Laura Paulette Fernandez-Cardenas, Nancy K. Pohl, Ziyu Wu, Feime Zhu, Natali Moroz, Veronic Teixeira, Monet S. Bland, Nicolas J. Lehrbach, Lorenz Moronetti, Magdalen Teufi, T. Keith Blackwell
Summary: This study reveals that oleic acid (OA) can promote lipid homeostasis, reduce steatosis, and mediate longevity in C. elegans through activation of the ER-resident transcription factor SKN-1A. This unexpected mechanism of FA signal transduction and lipid homeostasis pathway may provide strategies for opposing obesity-related pathologies and aging, and explain the benefits of the OA-rich Mediterranean diet.
Article
Food Science & Technology
Liping Hu, Yue Li, Xiang Huang, Chaodong Du, Dejian Huang, Xiumei Tao
Summary: This study investigated the effect of co-fermentation with lactic acid bacteria and yeast on the wheat protein digestibility of crackers and explored the mechanism of protein changes during fermentation. Co-fermentation significantly improved the protein digestibility of crackers and increased the content of free amino acids. It also had a significant effect on the sourdough during fermentation. These findings provide an important theoretical basis for the application of lactic acid bacteria and yeast co-fermentation in crackers.
Article
Surgery
Zhenzhong Zhou, Gaorui Cai, Shanyou Yuan, Lixia Song, Ping Qian, Xueming Wang, Xianjia Ning, Jinghua Wang, Wenxue Jiang
Summary: Due to the aging of the world population and the increase of obesity rate, the number of joint replacement surgeries is expected to rise. This study compared the safety of unilateral and bilateral hip replacements based on data from patients who underwent hip arthroplasty in 2021 and 2022. The results showed that simultaneous bilateral hip replacements were equally safe as other types of hip replacements, with no significant differences in blood loss and operative time. For overweight patients, simultaneous bilateral replacements had a significantly shorter operative time compared to unilateral replacements. In conclusion, simultaneous bilateral total hip replacements are safe and should be considered for candidate patients.
FRONTIERS IN SURGERY
(2023)
Article
Food Science & Technology
Yan Kong, Dejian Huang
Summary: Researchers have developed an edible microbead with pumpkin seed protein coating, which shows strong cytoaffinity and can be used as extracellular matrix material for cell-based meat culture.
FOOD RESEARCH INTERNATIONAL
(2023)
Review
Biochemistry & Molecular Biology
Juntai Zhu, Zimo Wang, Lixia Song, Wanxin Fu, Li Liu
Summary: This review focuses on the research of anti-Alzheimer's natural products derived from plant endophytic fungi between 2002 and 2022. After reviewing the literature, 468 compounds with anti-Alzheimer's activities are classified and summarized based on their structural skeletons, including alkaloids, peptides, polyketides, terpenoids, and sterides. The classification, occurrences, and bioactivities of these natural products from endophytic fungi are detailed, providing a reference for the development of new anti-Alzheimer's compounds.
Article
Chemistry, Analytical
Keran Su, Christina Shu Min Liew, Yunle Huang, Rui Min Vivian Goh, Aileen Pua, Jingcan Sun, Kim Huey Ee, Shao Quan Liu, Benjamin Lassabliere, Lionel Jublot, Bin Yu
Summary: In this study, an improved headspace-stir bar sorptive extraction was developed to extract volatile compounds with different polarities in a short time. Extraction conditions were selected and optimized using response surface methodology, and the addition of a cold stir bar further shortened the extraction time to 1 minute. The effect of different ethanol concentrations and salt additions on extraction efficiency was also studied, and 10% ethanol concentration with no salt addition provided the highest extraction efficiency for most compounds. The feasibility of the high-throughput extraction condition was verified using volatile compounds spiked in a honeybush infusion.
Article
Biotechnology & Applied Microbiology
Mei Zhi Alcine Chan, Li Ting Tan, Shermaine Wan Qing Heng, Shao Quan Liu
Summary: In this study, the viabilities of different probiotic lactobacilli strains in coffee brews were enhanced by co-culturing with the probiotic yeast, Saccharomyces boulardii CNCM-I745. The co-cultured lactobacilli showed higher survival rates and metabolic activities compared to individually cultured lactobacilli in the coffee brews. Co-culturing also led to the accumulation of yeast-derived and lactobacilli-derived metabolites, while maintaining the bioactive components and antioxidant capacities of coffee. The findings suggest that S. boulardii CNCM-I745 is effective in improving the shelf stability of probiotic foods.
FERMENTATION-BASEL
(2023)
Article
Chemistry, Applied
Jingxin Uma Tay, Chaoying Zhou, Hui Wen Lee, Yuyun Lu, Dejian Huang
Summary: This study developed plant-protein based salmon mimics using 3D printing of plant protein-based food inks and post-printing transglutaminase treatment. The structural stability and texture of the mimic were achieved through high pressure homogenization and gelation. This research is significant for the development of plant-based meat substitutes.
FOOD HYDROCOLLOIDS
(2023)
Article
Food Science & Technology
Yan Kong, Nien Ping Toh, Yuyao Wu, Dejian Huang
Summary: Cultured meat is a promising alternative to traditional meat production, offering benefits such as reduced environmental impact, animal suffering, and food safety risks. Researchers have developed novel microcarriers based on chickpea protein hydrolysates that exhibit excellent cytoaffinity and proliferation for various cultured cells. These microcarriers also enable cell differentiation into muscle or fat cells, making them a cost-effective and scalable substrate for cultured meat production.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Agriculture, Dairy & Animal Science
Abdelmoneim H. Ali, Basim Abu-Jdayil, Anas Al Nabulsi, Tareq Osaili, Shao-Quan Liu, Afaf Kamal-Eldin, Mutamed Ayyash
Summary: This study investigates the characteristics of camel milk-soy yogurt prepared with different starter culture strains and different storage periods. The results show that the starter culture strain and storage period significantly affect the properties of the yogurt, and the supplementation level of soy extract also plays a role in the characteristics of the yogurt, especially after 21 days of storage.
JOURNAL OF DAIRY SCIENCE
(2023)
Article
Food Science & Technology
Shuoyu Chen, Fanxin Zhang, Edwin Ananta, Jeroen Andre Muller, Youyun Liang, Yuan Kun Lee, Shaoquan Liu
Summary: This study investigated the flavor impact of fermented wheat-gluten using different strains of microbes. It was found that the production of lactic acid and certain amino acids varied depending on the strain used. Different volatile compounds were also detected in samples fermented with different strains, suggesting the potential to produce sauces with different flavor profiles.
CURRENT RESEARCH IN FOOD SCIENCE
(2023)
Article
Food Science & Technology
Ricco Tindjau, Jian-Yong Chua, Shao-Quan Liu
Summary: This study evaluated the potential of using soy whey as a substrate for the production of a biofortified beverage through fermentation with propionic acid bacteria (PAB). The results showed that certain PAB demonstrated superior growth, acid production, and vitamin B-12 enrichment capabilities. This study highlighted the potential of PAB fermentation in enhancing the nutritional value of beverages or functional ingredients.
JOURNAL OF FOOD SCIENCE
(2023)
Article
Chemistry, Applied
Mohammad Tarique, Abdelmoneim H. Ali, Jaleel Kizhakkayil, Ren-You Gan, Shao-Quan Liu, Afaf Kamal-Eldin, Mutamed Ayyash
Summary: The objective of this research was to explore the functional qualities of two EPSs produced by recently discovered LAB (Lactobacillus delbrueckii (EPS-LB3) and Lacticaseibacillus rhamnosus (EPS-MLB3)) that have potential probiotic benefits. The study found that these EPSs have antioxidant, antimicrobial, antibiofilm, and antiproliferative activities, as well as positive effects on the gut microbiome.
FOOD HYDROCOLLOIDS FOR HEALTH
(2023)
Article
Chemistry, Applied
Cikun Liu, Lishi Wang, Han Chen, Pei Gao, Yanshun Xu, Wenshui Xia, Shao-Quan Liu
Summary: In this study, Pickering emulsions were successfully fabricated by tailoring protein-polysaccharide complexes. The addition of konjac glucomannan (KGM) improved the stability and interfacial properties of the emulsions, resulting in smaller droplets coated with a uniform and dense interface layer. Furthermore, the KGM-SPs combination endowed the emulsions with superior viscoelastic properties. The emulsions prepared with SPs and KGM remained comparatively stable under various conditions, such as storage, heating, and freeze-thawing.
FOOD HYDROCOLLOIDS
(2024)
