Article
Chemistry, Applied
Dino Davosir, Ivana Sola
Summary: Interspecific metabolite transfer (ISMT) is a new method for enhancing the content of caffeine and catechins in broccoli, cauliflower, and kale using tea as a donor plant. The addition of EDTA and Tween as membrane permeabilizers enhances the transfer effect. Results show that the combination of tea and EDTA significantly increases the vitamin C content in broccoli and kale.
Article
Food Science & Technology
Mengjie Wei, Minyue Tang, Luyu Wang, Xuanxuan Cheng, Yanwen Wu, Jie Ouyang
Summary: The free and bound bioactive extracts from naked oat showed inhibitory effects on amylase and glucosidase activity, reducing starch hydrolysis rates significantly. Ginsenoside Re and soyasaponin Ba had different inhibitory effects on amylase and glucosidase.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Plant Sciences
Ahmad Humayan Kabir, Esrat Jahan Ela, Ruby Bagchi, Md Atikur Rahman, Edgar Peiter, Ki-Won Lee
Summary: Iron deficiency in broccoli leads to reduced growth and yield. This study demonstrates how sodium nitroprusside (SNP) can mitigate the negative effects of Fe deficiency by increasing nitric oxide accumulation and improving chlorophyll levels, photosynthetic efficiency, and growth parameters. This research emphasizes the potential of SNP in enhancing Fe availability and mobilization in broccoli plants, and improving their tolerance to Fe deficiency.
PLANT PHYSIOLOGY AND BIOCHEMISTRY
(2023)
Article
Chemistry, Multidisciplinary
Mahendra Gowdru Srinivasa, Jagdish Gopal Paithankar, Sumit Rao Saheb Birangal, Aravinda Pai, Vasudev Pai, Shridhar N. Deshpande, B. C. Revanasiddappa
Summary: Hybrid molecules containing multiple biologically active functional groups have a greater affinity and efficiency compared to standard medicinal compounds. In this study, a combination of thiazolidinediones and 1,3,4-oxadiazoles was investigated for its potential enhancement of alpha-amylase and alpha-glucosidase inhibition activity. Novel derivatives were synthesized and characterized, and in silico and in vitro assays were performed to evaluate their inhibitory effects. The compounds showed promising inhibitory activity and could be further developed as a new class of antidiabetic agents.
Article
Biochemistry & Molecular Biology
Wenyang Cao, Chenxi Wang, Xiayidan Mayhesumu, Le Pan, Yan Dang, Abulimiti Yili, Aytursun Abuduwaili, Sanawar Mansur
Summary: This study investigated the effects of microwave ultrasonic-assisted extraction (MUAE) on the content, structure, and biological functions of Brassica rapa L. polysaccharide (BRP). A neutral polysaccharide named BRP-1-1 was isolated and purified, and its structure was elucidated. The results showed that BRP-1-1 had significant biological activities and could be developed as a functional medicine.
Article
Biochemistry & Molecular Biology
Thauana Lorena Silva Magalhaes, Barbara Pereira da Silva, Mariana Grancieri, Haira Guedes Lucio, Renata Celi Lopes Toledo, Roberta Ribeiro Silva Barra, Carlos Wanderlei Piler de Carvalho, Hercia Stampini Duarte Martino
Summary: This study evaluated the effects of germinated and cooked millet flour on protein quality, biochemical profile, and intestinal health. The results showed that germinated millet flour had higher protein efficiency ratio and improved lipid profile and intestinal functionality, indicating its potential as a healthy food choice.
Article
Chemistry, Applied
Andrea Gomez-Maqueo, Alvaro Ferreira-Lazarte, Nur Syahirah Amirruddin, Amy Hui-Mei Lin
Summary: The study suggests that slow glucogenesis from starch can be achieved by modulating the accessibility of alpha-amylase and mucosal alpha-glucosidase to starch. Treatment of potatoes with calcium solution reduces the digestibility of starch, resulting in a slower release of glucose and potential health benefits.
FOOD HYDROCOLLOIDS
(2023)
Article
Biochemistry & Molecular Biology
Mohammad Ezati, Fahimeh Ghavamipour, Mohammad Mahdi Hassan Yazdi, Komail Sadrjavadi, Reza H. Sajedi, Hadi Adibi, Reza Khodarahmi
Summary: Diabetes, a common metabolic disease, can be treated by herbal medicines that inhibit carbohydrate-hydrolyzing enzymes and reduce blood glucose levels. In this study, curcumin-based benzaldehyde derivatives were synthesized as influential agents in diabetes treatment, inhibiting alpha-glucosidase and alpha-amylase to reduce postprandial hyperglycemia. The C5 and C8 derivatives showed specific inhibitory activity against alpha-glucosidase, as well as stability and antioxidant activity, making them potentially important anti-diabetic drugs to decrease glycemic index and limit reactive oxygen species production in diabetic patients.
JOURNAL OF BIOMOLECULAR STRUCTURE & DYNAMICS
(2023)
Article
Food Science & Technology
Fengyu Guo, Jie An, Minlong Wang, Weibo Zhang, Chong Chen, Xueying Mao, Siyuan Liu, Pengjie Wang, Fazheng Ren
Summary: In this study, Quercimeritrin was identified as a selective inhibitor of alpha-glucosidase and shown to effectively control postprandial blood glucose in vivo. The results provide insights into using flavone aglycones to improve postprandial blood glucose levels.
Article
Food Science & Technology
Yanglin Ji, Dong Liu, Yan Jin, Juan Zhao, Jiang Zhao, Heyu Li, Liwei Li, Hua Zhang, Hao Wang
Summary: The study found that bilberry extract had inhibitory activity against alpha-glucosidase and alpha-amylase, acting as a mixed-type inhibitor and changing the enzyme structure and stability. In vivo study also showed a hypoglycaemic effect of bilberry extract. Molecular docking assay indicated that bilberry extract could be a potential glycosidase inhibitor.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Biochemistry & Molecular Biology
Samira Zareei, Sara Ranjbar, Mohammad Mohammadi, Younes Ghasemi, Sahand Golestanian, Laya Avizheh, Ali Moazzam, Bagher Larijani, Maryam Mohammadi-Khanaposhtani, Mohammad Majid Tarahomi, Mohammad Mahdavi, Nastaran Sadeghian, Parham Taslimi
Summary: A series of novel anti-diabetic compounds were designed, synthesized, and evaluated in vitro. The results showed that these compounds exhibited higher inhibitory activity against the target enzymes compared to the standard inhibitor acarbose. Molecular docking analysis provided insights into the improved activity of the most potent compound.
BIOORGANIC CHEMISTRY
(2023)
Article
Chemistry, Physical
Suqing Wang, Yangyang Fan, Meizi Wang, Yanzhou Tao, Di Lian, Jingjing Cui, Li Li
Summary: This study investigated the interaction mechanisms of oroxylin A with α-amylase and α-glucosidase using multi-spectral analysis and molecular docking. The results showed that the interaction between oroxylin A and these enzymes is primarily through static quenching, and involves hydrophobic force, hydrogen bonds, and electrostatic force. Additionally, oroxylin A significantly affected the conformations of the four proteins.
JOURNAL OF MOLECULAR STRUCTURE
(2023)
Article
Plant Sciences
Shaoying Ma, Jinyu Bao, Yaqi Lu, Xu Lu, Peng Tian, Xiaoling Zhang, Jie Yang, Xiaotong Shi, Zhihui Pu, Sheng Li
Summary: This study found that melatonin regulates the synthesis of anti-cancer compounds sulforaphane and glucoraphanin, as well as the synthesis of NO and H2O2. The treatment with melatonin increased the yield of sulforaphane and glucoraphanin, and the content of NO and H2O2 were regulated. In addition, the study also found that the inhibition of NO synthesis reduced the yield of sulforaphane and glucoraphanin, and melatonin could alleviate this reduction by regulating NO synthesis-related enzymes.
Article
Chemistry, Applied
Qing-Qing Lv, Juan-Juan Cao, Rui Liu, Han-Qing Chen
Summary: Two polysaccharide fractions, WXA-1 and AXA-1, were isolated from wheat bran in this study. Structural analysis revealed that they are heteropolysaccharides, with AXA-1 showing stronger inhibitory effects on enzyme activities compared to WXA-1.
Article
Biotechnology & Applied Microbiology
Marcus A. Vinje, Cynthia A. Henson, Stanley H. Duke, Carl H. Simmons, Khoa Le, Evan Hall, Cory D. Hirsch
Summary: The study established an early model of the malting barley transcriptome, identified the period with the largest dynamic shift in gene expression during malting, and determined the expression patterns of starch degrading enzyme genes relevant to the malting and brewing industry. Large dynamic increases in gene expression occurred early in malting, with differentially expressed genes enriched for cell wall and starch hydrolases among other malting related categories.
Article
Food Science & Technology
Laura Martins Fonseca, Natalia Pontes Bona, Rosane Lopes Crizel, Nathalia Stark Pedra, Francieli Moro Stefanello, Loong-Tak Lim, Neftali Lenin Villarreal Carreno, Alvaro Renato Guerra Dias, Elessandra da Rosa Zavareze
Summary: This study aims to produce starch nanofibers as delivery carriers for carvacrol to protect it and ensure optimal release, showing promise in resisting in-vitro digestion and reducing tumoral cells in C6 rat glioma cells without toxicity to astrocytes.
Article
Food Science & Technology
Fernanda Moreira Oliveira, Raquel Moreira Oliveira, Lucia Tamires Gehrmann Buchweitz, Juliana Rodrigues Pereira, Helen Cristina dos Santos Hackbart, Elen Silveira Nalerio, Caroline Dellinghausen Borges, Rui Carlos Zambiazi
Summary: The study showed that encapsulating olive leaf extract using gelatin and tragacanth gum can enhance encapsulation efficiency and antioxidant activity, contributing to reducing oxidative reactions.
Article
Environmental Sciences
Alexandre Lorini, Fernanda M. Damin, Diogo N. de Oliveira, Tassiana Ramires, Cesar V. Rombaldi, Elessandra da R. Zavareze, Alvaro R. G. Dias, Helena T. Godoy, Wladimir P. da Silva, Vanessa Galli, Adriana D. Meinhart
Summary: The study aimed to obtain an edible extract with high content of bioactive compounds and antimicrobial properties from the agricultural residue of Ilex paraguariensis. The optimized extraction conditions allowed for the extraction of 55 compounds, including 8 not previously reported, with high antioxidant activity and the capacity to inhibit Staphylococcus aureus. This method shows promise for valorizing unexplored natural resources.
JOURNAL OF ENVIRONMENTAL SCIENCE AND HEALTH PART B-PESTICIDES FOOD CONTAMINANTS AND AGRICULTURAL WASTES
(2022)
Article
Agriculture, Multidisciplinary
Marjana Radunz, Taiane Mota Camargo, Helen Cristina dos Santos Hackbart, Camila Francine Paes Nunes, Jardel Araujo Ribeiro, Elessandra da Rosa Zavareze
Summary: This study encapsulated extracts from broccoli, kale, and cauliflower into fibers using zein and electrospinning technique. The fibers exhibited high encapsulation efficiency, good thermal stability, and nanometric size, particularly those with extract and zein in proportions of up to 35:65. These fibers have the potential for effective nutraceutical application in controlling non-communicable chronic diseases or as food packaging.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2022)
Article
Environmental Sciences
W. M. F. Silva, N. P. Bona, N. S. Pedra, K. F. Da Cunha, A. M. Fiorentini, F. M. Stefanello, E. R. Zavareze, A. R. G. Dias
Summary: The study showed that the essential oil of Mentha piperita L. has antioxidant, antibacterial, antitumor, and non-cytotoxic properties. It displayed significant antimicrobial activity against Staphylococcus aureus and Listeria monocytogenes, while also exhibiting cytotoxicity to human epidermal keratinocyte cells. Additionally, the oil showed potent antioxidant activity and antitumor effects on C6 rat glioma cells.
JOURNAL OF TOXICOLOGY AND ENVIRONMENTAL HEALTH-PART A-CURRENT ISSUES
(2022)
Article
Agronomy
Felipe A. P. Barros, Marjana Radunz, Mauricio A. Scariot, Taiane M. Camargo, Camila F. P. Nunes, Renan R. de Souza, Italo K. Gilson, Helen C. S. Hackbart, Lauri L. Radunz, J. Vladimir Oliveira, Marco A. Tramontin, Andre L. Radunz, Jacir Dal Magro
Summary: This study evaluated the effect of encapsulated and nonencapsulated thyme essential oil on the mortality and persistence of Sitophilus zeamais and the quality parameters of corn grains. The results showed that encapsulated thyme essential oil had the greatest effect on insect mortality and repellent effect against Sitophilus zeamais. The application of essential oils did not impact the quality characteristics of corn grains.
Article
Food Science & Technology
Felipe Nardo dos Santos, Estefania Julia Dierings de Souza, Tatiane Jessica Siebeneichler, Juliani Buchveitz Pires, Dianini Huttner Kringel, Adriana Dillenburg Meinhart, Alvaro Renato Guerra Dias, Elessandra da Rosa Zavareze
Summary: Jambolan fruit extract, rich in anthocyanins, showed strong antioxidant activity and a wide color variation at different pH values. The optimized extraction conditions resulted in a extract containing a high concentration of anthocyanins, with Del3,5D being the major compound. These findings suggest that jambolan fruit extract has potential as a natural substitute for synthetic dyes and for developing pH-sensitive smart packaging.
FOOD ANALYTICAL METHODS
(2022)
Article
Food Science & Technology
Milena Ramos Vaz Fontes, Camila Ramao Contessa, Caroline Costa Moraes, Elessandra da Rosa Zavareze, Alvaro Renato Guerra Dias
Summary: This study produced ultrafine fiber membranes of polylactic acid loaded with pink pepper essential oil and evaluated their antimicrobial potential. The addition of pink pepper essential oil enhanced the thermal and antimicrobial properties of the membranes, showing inhibitory effects on Staphylococcus aureus and Listeria monocytogenes. The membranes applied in cream cheese packaging also exhibited inhibitory effects on bacterial growth.
Article
Food Science & Technology
Felipe Nardo dos Santos, Estefania Julia Dierings de Souza, Jaqueline Ferreira de Souza, Juliani Buchveitz Pires, Tatiane Jessica Siebeneichler, Dianini Huttner Kringel, Andre Ricardo Fajardo, Cesar Valmor Rombaldi, Alvaro Renato Guerra Dias, Elessandra da Rosa Zavareze
Summary: Jambolan, a fruit rich in anthocyanins, can be encapsulated in sub-micron zein fibers. The fibers exhibit uniform morphology, high loading capacity, and reduced contact angle when the extract is incorporated. The thermal stability of the fibers is not affected by the extract, and they demonstrate high antioxidant activity. Therefore, these fibers show promising characteristics for the development of active and/or intelligent food packaging.
Article
Food Science & Technology
Barbara Biduski, Stefani Werlang, Rosana Colussi, Vania Zanella Pinto, Elessandra da Rosa Zavareze, Luiz Carlos Gutkoski, Telma Elita Bertolin
Summary: Wheat kernel hardness affects the properties of starch, and annealing treatment has an impact on it. Starches from soft and hard wheat have higher amylose content, while medium-hard wheat starch has higher relative crystallinity. Annealing treatment increases the relative crystallinity of soft and hard wheat starch, and decreases pasting properties and swelling power.
Article
Food Science & Technology
Juliani Buchveitz Pires, Laura Martins Fonseca, Tatiane Jessica Siebeneichler, Rosane Lopes Crizel, Felipe Nardo dos Santos, Helen Cristina dos Santos Hackbart, Dianini Huttner Kringel, Adriana Dillenburg Meinhart, Elessandra da Rosa Zavareze, Alvaro Renato Guerra Dias
Summary: The aim of this study was to encapsulate curcumin in capsules and fibers of native potato starch using electrospraying and electrospinning. The encapsulated curcumin showed high loading capacity, thermal stability, and antioxidant activity, making it promising for food or active packaging applications.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Food Science & Technology
Barbara Biduski, Jarine Amaral do Evangelho, Karina Oliveira Lima, Shanise Lisie de Mello El Halal, Elessandra da Rosa Zavareze, Alvaro Renato Guerra Dias, Vania Zanella Pinto
Summary: Using non-conventional starch with heat-moisture treatment (HMT) can improve film properties and present different properties. HMT causes changes in the structure of pinhao starch, reduces crystallinity, improves thermal stability, and leads to desirable changes in water vapor permeability, tensile strength, and elongation at the break of the starch films. This physical modification method is a promising alternative to chemical modifications.
Article
Food Science & Technology
Jardel Araujo Ribeiro, Izabel Camacho Nardello, Juliana Rocha Vinholes, Marjana Radunz, Chirle de Oliveira Raphaelli, Fernanda Izabel Garcia da Rocha, Elisa dos Santos Pereira, Rufino Fernando Flores Cantillano, Leonardo Nora
Summary: Minimally processed apples (MPA) are nutritious and functional, but pulp browning affects their color, flavor, and health benefits. This study used kojic acid (KA) as an antioxidant to control browning in refrigerated 'Royal Gala' apples. KA at 0.07% concentration effectively prevented browning without altering sensory characteristics during 9 days of storage. It also maintained stable levels of total phenolic compounds and antioxidant activity.
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
(2023)
Article
Chemistry, Applied
M. Graca Dias, Elsa Vasco, Francisco Ravasco, Lufsa Oliveira
Summary: This study estimated the vitamin D intake of "adults" and "elderly" populations in Portugal using the TDS methodology. The results showed that the majority of people had inadequate vitamin D intake, well below the Dietary Reference Values.
Article
Chemistry, Applied
Yanan Wang, Jiachen Shi, Yong-Jiang Xu, Chin-Ping Tan, Yuanfa Liu
Summary: This study investigates the variations in lipid digestion profiles among individuals of different ages using in vitro digestion models. The findings suggest that adults have a more comprehensive lipid digestion compared to infants, and infants tend to release shorter chain length and more saturated free fatty acids during digestion. Additionally, the particle sizes in the stomach of the elderly were consistently larger. This study enhances our understanding of how lipids with different degrees of unsaturation undergo digestion in diverse age groups.
Article
Chemistry, Applied
Hyunjong Yu, Huisu Kim, Pahn-Shick Chang
Summary: Chitosan-pectin emulsion-filled hydrogel (EFH) was developed to enhance the bioaccessibility of lipophilic bioactive compounds through intestinal delivery. The EFH, prepared without crosslinking agents, demonstrated improved mechanical strength and compactness with higher pectin concentration. It retained the emulsion at pH 2.0 and released it at pH 7.4, resulting in enhanced release of free fatty acids and improved bioaccessibility of curcumin.
Article
Chemistry, Applied
Tongze Zhang, Siqi Hong, Jia-Rong Zhang, Pin-He Liu, Siyi Li, Zixian Wen, Jianwei Xiao, Guirong Zhang, Olivier Habimana, Nagendra P. Shah, Zhongquan Sui, Harold Corke
Summary: Lactic acid fermentation significantly affects the morphology and physicochemical properties of proso millet starch, including the formation of surface indentations and small pores, decrease in gelatinization temperatures, and changes in hardness and adhesiveness.
Article
Chemistry, Applied
Liqin Kong, Feng Hong, Peng Luan, Yiping Chen, Yaoze Feng, Ming Zhu
Summary: This study presents a novel impedance biosensor using composite nanomaterials and T1R1 as a signal probe, which can competitively and ultra-sensitively detect umami intensity. The biosensor exhibits exceptional analytical performance and is suitable for food flavor evaluation.
Article
Chemistry, Applied
Kunying Lv, Yixin Yang, Qilong Li, Ran Chen, Liang Deng, Yiwei Zhang, Ning Jiang
Summary: Horse's milk, with its high nutritional value and low allergenic proteins, could be a substitute for cow's milk in infant consumption. A proteomic method was used to identify and compare milk fat globule membrane (MFGM) and whey proteins from different horse breeds. The study found differences in protein composition and functionality, which could support the development of formulas more suitable for human infants.
Article
Chemistry, Applied
Enrique Jacobo Diaz-Montana, Helene Brignot, Ramon Aparicio-Ruiz, Thierry Thomas- Danguin, Maria Teresa Morales
Summary: Sensory perception of virgin olive oil is influenced by phenols and volatiles, which are affected by the composition of the oil and biological factors. This study investigated the effect of saliva and phenols on the release of volatiles, and found that the presence of phenols decreased the release of saturated volatiles.
Article
Chemistry, Applied
Wei Zhou, Rui Zhang, Zhen Cai, Fangfang Wu, Yong Hu, Chao Huang, Kun Hu, Yun Chen
Summary: Environmentally friendly and outstanding pH-responsive cationic starch nanoparticles (CSNP) were prepared from pH-sensitive starch. CSNP exhibited nanosize and regular sphere, highly free-flowing molecular chains, and demonstrated excellent pH responsiveness through multiple emulsion/demulsification transitions.
Article
Chemistry, Applied
Andrea Koo, Vinayak Ghate, Weibiao Zhou
Summary: This study suggests that direct seeding may negatively affect the nutritional quality of crops, causing a decrease in ascorbic acid, vitamin K, and total glucosinolate content.
Article
Chemistry, Applied
Tonghao Du, Yazhou Xu, Xiaoyan Xu, Shijin Xiong, Linli Zhang, Biao Dong, Jinqing Huang, Tao Huang, Muyan Xiao, Tao Xiong, Mingyong Xie
Summary: This study successfully improved the ACE inhibitory activity of black sesame seeds by fermenting them with Lactobacillus Plantarum NCU116 and hydrolyzing them using acid protease. The RF-PSO model was used to predict the ACE inhibitory activity during the hydrolysis process. Eight peptides with ACE inhibitory activity were identified from fermented black sesame seed hydrolysates after separation and screening.
Article
Chemistry, Applied
Yao Liu, Songyi Lin, Kexin Liu, Shan Wang, Qiaozhen Liu, Na Sun
Summary: This study analyzed the structural changes of shrimp proteins during digestion, predicted the immunodominant epitopes, and validated their allergenicity. The results showed that shrimp proteins were degraded into peptides during digestion, but still carried IgE epitopes that trigger allergic reactions.
Article
Chemistry, Applied
Tiantian Fu, Hongwei Cao, Yu Zhang, Xiao Guan
Summary: This study investigates the impact of milling on the active components in rice, with a focus on the stability and bioaccessibility of phenols, VB1, and alpha-GABA during cooking and digestion. The findings show that milling exacerbates the instability of gamma-GABA during cooking and VB1 during digestion, and it affects the bioaccessibility of these active compounds.
Article
Chemistry, Applied
Zhihao Yang, Yanru Hou, Min Zhang, Puxin Hou, Chang Liu, Lu Dou, Xiaoyu Chen, Lihua Zhao, Lin Su, Ye Jin
Summary: This study investigated the molecular mechanism of feeding regimes on lamb flavor by using TMT labeling combined with MS. The results showed that pasture-fed groups had higher levels of amino acids and volatile flavor substances compared to concentrate-fed groups. Additionally, several differentially abundant proteins associated with lamb flavor were identified.
Article
Chemistry, Applied
Zixuan Xie, De Zhang, Junyu Zhu, Qianqian Luo, Jun Liu, Jingtao Zhou, Xiaoyong Wang, Yuqiong Chen, Zhi Yu, Dejiang Ni
Summary: This study investigated the acidification of aroma-enhanced black tea during storage. Analysis of non-volatile substances and organic acids using UPLC-Q-TOF/MS and HPLC revealed a decrease in soluble sugars and amino acids, while an increase in organic acids such as oxalic acid, malic acid, and quinic acid. In vitro experiments further demonstrated that the acidification is a result of the decomposition of sugars and amino acids by heating, as well as the oxidation of aromatic aldehydes. Additionally, the study showed that the taste composition of tea infusion is altered, with reduced amino acids, catechins, soluble sugars, and flavonoids. This research provides a theoretical basis for improving the quality of black tea.
Article
Chemistry, Applied
Lin Wang, Falai Ma, Zihan Li, Yan Zhang
Summary: This study developed time-temperature integrators based on amyloglucosidase@Cu3(PO4)2 nanoflowers for monitoring the freshness of chilled pork. The results showed that the integrators were highly reliable and accurate in predicting the quality of chilled pork.
