Article
Biochemistry & Molecular Biology
Qingdan Bao, Jingyao Yan, Sen Ma
Summary: This study investigates the impact of heat treatment on the conformation and aggregation properties of gluten protein in the presence of wheat bran dietary fiber (WBDF). The results show that WBDF contributes to the rearrangement of intermolecular interactions and induces depolymerization behavior of gluten through disulfide and non-covalent bonds at low temperatures, but promotes these interactions via disulfide bonds at high temperatures. The study provides a better understanding of the cross-linking mechanisms between WBDF and gluten during heating and offers a theoretical basis for improving the quality of wheat-based products.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Article
Food Science & Technology
Xin Liu, Keke Suo, Pei Wang, Xue Li, Limin Hao, Jiaqing Zhu, Juanjuan Yi, Qiaozhen Kang, Jinyong Huang, Jike Lu
Summary: The study found that snail enzyme modification significantly improved the oil retention capacity, glucose and cholesterol adsorption capacity, and antioxidant activity of dietary fiber extracted from wheat bran. These improvements may be attributed to structural changes caused by the modification.
FOOD SCIENCE AND HUMAN WELLNESS
(2021)
Article
Nutrition & Dietetics
Ling Fan, Li Li, Anmin Xu, Jihong Huang, Sen Ma
Summary: The study found that fermented wheat bran dietary fiber could improve the rheological properties of dough, while unfermented wheat bran dietary fiber would deteriorate the quality of dough and noodles. Fermentation could reduce the destructive effects on the quality of noodles, providing a new perspective on balancing dietary fiber-rich and high-quality foods.
FRONTIERS IN NUTRITION
(2022)
Review
Food Science & Technology
Wen Cheng, Yujie Sun, Mingcong Fan, Yan Li, Li Wang, Haifeng Qian
Summary: Wheat bran, a by-product of white flour milling rich in dietary fiber, has potential for improving human health by supplementing dietary fiber intake. This review provides information on the functions of wheat bran's dietary fiber, aiding its further development as a dietary fiber resource.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2022)
Article
Chemistry, Applied
Qingdan Bao, Jingyao Yan, Zhen Wang, Sen Ma
Summary: The effects of wheat bran dietary fiber (WBDF) on the structure and aggregation behavior of glutenin and gliadin during heating were investigated. WBDF was found to have a greater impact than temperature on the structural changes in glutenin and gliadin. This study provides a comprehensive theoretical basis for improving the quality of high-fiber flour products.
FOOD HYDROCOLLOIDS
(2024)
Article
Biochemistry & Molecular Biology
Zhen Wang, Jingyao Yan, Sen Ma, Xiaoling Tian, Binghua Sun, Jihong Huang, Li Li, Xiaoxi Wang, Qingdan Bao
Summary: This study investigated the structural changes in wheat starch after synergistic fermentation of Lactobacillus plantarum and Saccharomyces cerevisiae at different wheat bran dietary fiber levels. The results showed that wheat bran dietary fiber had a slight resistance to acidity decrease during fermentation. Samples containing wheat bran dietary fiber exhibited a decrease in amylose content, amylose/amylopectin ratio, and relative crystallinity, indicating an impact on starch structure.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2021)
Article
Chemistry, Applied
Sheng Li, Nannan Hu, Jinying Zhu, Mingzhu Zheng, Huimin Liu, Jingsheng Liu
Summary: This study evaluated the extraction of soluble dietary fiber (SDF) from corn bran using twin-screw extrusion and ultrasonic treatment, as well as the combination of these methods with dual enzyme hydrolysis. The results showed that the modified SDF had improved extraction yield, physicochemical and functional properties, making it suitable as a functional food additive.
Article
Food Science & Technology
Qianwei Ma, Yang Yu, Zhongkai Zhou, Lili Wang, Ruge Cao
Summary: Different treatments were applied to buckwheat bran to enhance the content and properties of soluble dietary fibers (SDF), leading to improved glucose and nitrite ion adsorption capacity, as well as enhanced antioxidant and antibacterial properties. Extrusion had the most significant effect in modifying the structure, physicochemical, and biological properties of SDF in buckwheat bran.
Article
Food Science & Technology
Sen Ma, Zhen Wang, Huamin Liu, Li Li, Xueling Zheng, Xiaoling Tian, Binghua Sun, Xiaoxi Wang
Summary: This review discusses the effects of supplementing flour products with wheat bran dietary fiber (WBDF) on the quality of flour products. WBDF-enriched flour has a longer shelf life than whole wheat flour and can change the strength of gluten network and protein properties of the dough. Understanding the effects of WBDF on gluten protein can guide the development and production of improved flour products.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2022)
Article
Chemistry, Applied
Cong-Cong Qiao, Fan-Kun Zeng, Na-Na Wu, Bin Tan
Summary: The effects of extrusion cooking treatment on soluble dietary fiber (SDF) from rice bran were studied under different parameters. Higher water and oil retention capacity, water solubility, in vitro binding capacities, and antioxidant capacities were observed at lower extrusion cooking temperatures and material moisture contents. However, these properties decreased at higher temperatures and moisture levels. FT-IR spectrum results showed changes in the structure of SDF after extrusion cooking, with low temperature and low moisture content being more beneficial.
FOOD HYDROCOLLOIDS
(2021)
Article
Food Science & Technology
Xiaojuan Wu, Fang Li, Wei Wu
Summary: The effects of storage time on the structure and antioxidant properties of RBSDF were investigated. The results showed that as the storage time increased, the acid value of rice bran crude oil increased and RBSDF yield decreased. The antioxidant properties of RBSDF initially increased and then decreased, accompanied by the formation of oxidized aggregates of RBSDF.
JOURNAL OF CEREAL SCIENCE
(2022)
Article
Chemistry, Applied
Sen Ma, Zhen Wang, Xiaoling Tian, Binghua Sun, Jihong Huang, Jingyao Yan, Qingdan Bao, Xiaoxi Wang
Summary: A synergistic fermentation system was constructed using single strains of Lactobacillus plantarum and Saccharomyces cerevisiae, with different levels of wheat bran dietary fiber (WBDF) fermented in this system. WBDF altered the thermal behavior and viscosity properties of starch, impacting the elasticity and mechanical strength of fermented starch gels, with 6% WBDF level showing the largest contribution. This study provides data for the production of high dietary fiber fermented flour products.
Article
Nutrition & Dietetics
Ai-Mei Liao, Jie Zhang, Zhen-Lin Yang, Ji-Hong Huang, Long Pan, Yin-Chen Hou, Xiao-Xiao Li, Peng-Hui Zhao, Yu-Qi Dong, Zhe-Yuan Hu, Ming Hui
Summary: This study investigated the effects of microbial fermentation on the structure and properties of insoluble dietary fiber (IDF) isolated from wheat bran. The results showed that fermentation improved the water retention, oil retention, and water swelling capacity of the IDF. Additionally, the adsorption capacity for sodium cholate and cation exchange capacity were significantly increased, while the cholesterol adsorption capacity decreased. The fermented IDF also exhibited superior antioxidant capacity.
FRONTIERS IN NUTRITION
(2022)
Article
Food Science & Technology
Xiaoning Li, Liping Wang, Ping Jiang, Yingdan Zhu, Weiqing Zhang, Ren Li, Bin Tan
Summary: The aim of this study was to investigate the effects of different levels of wheat bran dietary fibre (WBDF) and raw wheat bran (RWB) on the properties of flour and dough. WBDF was found to better inhibit starch retrogradation and improve dough characteristics compared to RWB. WBDF enhanced water absorption, development time, stability time, and mechanical resistance, while RWB had negative effects on these properties. WBDF also improved the viscoelasticity and strength of dough.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Chemistry, Applied
Xiaohua Wang, Ying Liang, Qi Wang, Xinlan Wang, Hanyan Li, Jinshui Wang
Summary: In this study, the correlations between dough rheology and gluten aggregation were investigated by analyzing the rheological properties of low-sodium salt dough and the molecular properties of dough gluten. The results showed that low-sodium salt improved the hardness, extensibility, and compression resistance of the dough, and induced the formation of larger protein clusters. The analysis also revealed that low-sodium salt increased the content of certain glutenin subunits and reduced the content of certain gliadin fractions, resulting in the aggregation of gluten. This study provides new insights and a more comprehensive theoretical basis for sodium reduction.
FOOD HYDROCOLLOIDS
(2023)
Review
Food Science & Technology
Zijian Zhi, Rui Liu, Wenjun Wang, Koen Dewettinck, Filip Van Bockstaele
Summary: This review summarizes the research advances of O/W/O double emulsions over the past two decades, focusing on preparation strategies, stabilization mechanism, and potential applications. Various emulsification strategies, interfacial stabilizers, and viscosity effects on stability are discussed. Analytical methods for evaluating stability and possible innovative food applications are also highlighted.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Article
Chemistry, Applied
Chaozhong Fan, Xiaofan Ge, Junyu Hao, Tao Wu, Rui Liu, Wenjie Sui, Jieting Geng, Min Zhang
Summary: SCP-Fe chelate, derived from sea cucumbers, has high iron chelating activity and dual nutrition effects of radical scavenging ability and iron supplementation capability, which can be used for developing iron-fortified functional foods.
Article
Chemistry, Applied
Ling Zhang, Tao Wu, Yongli Zhang, Yijun Chen, Xiaofan Ge, Wenjie Sui, Qiaomei Zhu, Jieting Geng, Min Zhang
Summary: Dietary fiber in wheat bran can act as a carrier of bound polyphenols in the gut, promoting gut health through their prebiotic activity and strong radical scavenging activity. Colonic fermentation of soluble dietary fiber significantly increases the bioaccessibility of bound polyphenols and stimulates the growth of beneficial bacteria while reducing the abundance of harmful bacteria.
Article
Food Science & Technology
Rui Liu, Qifan Wu, Jiaqi Xu, Yuhong Gao, Zijian Zhi, Tao Wu, Wenjie Sui, Min Zhang
Summary: The melanoidins isolated from heat-moisture treated ginseng were found to have a preventive effect on red meat induced atherosclerosis in mice. These melanoidins are glycosylated proteins formed through Maillard reaction and possess C--O, C-N, and N-H groups. Supplementation of melanoidins isolates reduced the levels of trimethylamine and trimethylamine N-oxide, activated the intestinal AMPK pathway, and increased the contents of short-chain fatty acids.
JOURNAL OF FUNCTIONAL FOODS
(2023)
Article
Food Science & Technology
Ranran Li, Chenyang Wang, Yan Wang, Xuan Xie, Wenjie Sui, Rui Liu, Tao Wu, Min Zhang
Summary: The study examined the modification of wheat bran using extrusion and its impact on the structure and rheological properties of wheat flour dough. The extruded bran exhibited improved solubility of dietary fiber and structural porosity, resulting in increased hydration and swelling ability. Incorporating extruded bran into the dough caused water redistribution, leading to the aggregation of bound water to the gluten matrix with reduced mobility. The interaction between bran and gluten, influenced by water sequestering, caused partial dehydration of gluten and the conversion of beta-turn into beta-sheet, which indicated the formation of a more polymerized and stable gluten network. The addition of extruded bran to dough enhanced its stability at lower gluten content, as confirmed by farinographic data, and improved dough elasticity at all gluten contents, as suggested by viscoelastic data. This study provides valuable insights into the modification effect and mechanism of extrusion on cereal brans, and offers guidance for its application as an effective modification technology in the commercial production of cereal bran and its flour products.
Article
Food Science & Technology
Xiwang Song, Liangyu Xue, Xiaoyuan Geng, Jianfu Wu, Tao Wu, Min Zhang
Summary: In this study, black garlic melanoidins (MLDs) were extracted and separated to obtain three types of MLDs. The results showed that MLDs can enhance immune function in mice by improving the proliferation and phagocytosis ability of macrophages, promoting proliferation activity of B lymphocytes, and regulating serum factors expression. Moreover, MLDs can also alter the composition and diversity of intestinal flora in mice. These findings indicate the potential value of MLDs in immune activity.
Article
Food Science & Technology
Yunjiao Zhao, Liangyu Xue, Shunqin Li, Tao Wu, Rui Liu, Wenjie Sui, Min Zhang
Summary: In this study, endogenous and exogenous Lactiplantibacillus plantarum (L. plantarum) were combined with chitosan oligosaccharides (COS) to form synbiotics, which were tested for their anti-inflammatory activity in a mouse model of acute colitis. The results showed that L. plantarum, COS, and the synbiotics alleviated colitis symptoms and modulated the gut microbiota. The exogenous synbiotics showed better anti-inflammatory effects compared to exogenous L. plantarum LP-P alone, suggesting that the combination of COS with exogenous L. plantarum can enhance its therapeutic potential.
Article
Biotechnology & Applied Microbiology
Rui Liu, Ruixin Liu, Xuebing Yan, Ningjie Li, Ming Li, Zijian Zhi, Boli Guo, Min Zhang
Summary: The study aimed to improve the efficiency of wheat bran polysaccharide extraction through solid-state fermentation using the bioactive fungus Isaria cicadae Miq. The structural properties of the fermented wheat bran polysaccharide (IC-FWBP) were identified. The IC-FWBP consisted of mannose, glucose, and galactose, with glycosidic linkages and triple-helix conformations.
FERMENTATION-BASEL
(2023)
Article
Agriculture, Multidisciplinary
Rui Liu, Xuebing Yan, Ruixin Liu, Qifan Wu, Yuhong Gao, Esther Mwizerwa Muhindo, Zijian Zhi, Tao Wu, Wenjie Sui, Min Zhang
Summary: The study showed that Lima bean protein isolate (LPI) has high protein solubility and low molecular weight subunits, contributing to its enhanced emulsifying activity index. The microstructure and stability of emulsions vary with different oil volume fractions, with LPI/XG mixtures transitioning from particles to lamellae at higher oil fractions. LPI/XG-stabilized emulsions with oil volume fractions of 0.6-0.8 demonstrated the highest stability during storage.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2023)
Article
Food Science & Technology
Jing Mao, Yunjiao Zhao, Lechen Wang, Tao Wu, Yan Jin, Jing Meng, Min Zhang
Summary: Sea cucumber peptides have a relieving effect on ulcerative colitis by improving gut microbiota imbalance and regulating the miR-155/SOCS1 axis.
Article
Polymer Science
Qiaomei Zhu, Fu Chen, Peiyang Li, Tao Wu, Yijun Pan, Min Zhang
Summary: In this study, oleogels prepared using flaxseed gum, Arabic gum, and Tween 80 were successfully used as a substitute for pork fat in emulsified sausages. The incorporation of oleogels improved the textural properties and nutritional quality of the sausages.
Article
Biochemistry & Molecular Biology
Liangyu Xue, Yunjiao Zhao, Huiting Wang, Zongqi Li, Tao Wu, Rui Liu, Wenjie Sui, Min Zhang
Summary: In this study, it was found that pasteurized Akkermansia muciniphila was more effective in alleviating DSS-induced colitis in mice compared to live A. muciniphila, as it promoted the proliferation of beneficial intestinal bacteria, increased the production of short-chain fatty acids, and inhibited intestinal inflammation. Additionally, pasteurized A. muciniphila affected lipid and lipid-like molecule metabolism associated with lysophosphatidylcholines (LysoPCs) by increasing the abundance of Parasutterella and Akkermansia. Prophylactic supplementation of pasteurized A. muciniphila increased the relative abundance of the anti-inflammatory microbe Dubosiella, leading to the activation of intestinal sphingolipid metabolism and alleviation of intestinal damage.
Article
Agriculture, Multidisciplinary
Jianfu Wu, Yijun Chen, Jinxuan Zhang, Jinghuan Cheng, Yongde Chen, Tao Wu, Min Zhang
Summary: Sea cucumber peptides (SCP) were found to inhibit bleomycin-induced pulmonary fibrosis in SD rats by reducing inflammatory cytokines and improving lung tissue structure, with potential therapeutic effects on weight loss. Metabolomics analysis revealed significant downregulation of several key metabolic factors in lung tissue, suggesting SCP's protective role in pulmonary fibrosis. The study also highlighted the lysosome pathway and d-mannose as crucial mechanisms of action for SCP in treating pulmonary fibrosis.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2023)
Article
Food Science & Technology
Yonghong Ye, Songyan Zheng, Yuanxing Wang
Summary: In this study, the changes of aroma components in Gannan navel orange during growth were systematically studied using HS-SPME-GC-MS. Key aroma components and markers were identified. These findings contribute to a better understanding of the dynamic variation of aroma compounds during navel orange growth and have potential for industrial applications.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Jia Xu, Yayuan Zhang, Mengke Zhang, Xinlin Wei, Yiming Zhou
Summary: This study evaluated the effects of glucosamine selenium on summer-autumn tea, showing that it can enhance nutritional quality, improve sensory characteristics, and increase plant adaptation to environmental changes and abiotic stresses.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Yuanming Chu, Zhaoyang Ding, Jing Xie
Summary: This study investigated the use of ice glazing containing D-sodium erythorbate (DSE) and vacuum packaging to maintain the quality of large yellow croaker during frozen storage. The results showed that vacuum packaging effectively inhibited ice crystal growth and minimized water loss, while the combination of vacuum packaging and 0.3% DSE-infused ice glazing maintained freshness indicators at low levels throughout the 300-day storage period. This combination was considered the most effective in preserving the quality of the fish.
FOOD RESEARCH INTERNATIONAL
(2024)
Review
Food Science & Technology
Md. Ashikur Rahman, Shirin Akter, Md. Ashrafudoulla, Md. Anamul Hasan Chowdhury, A. G. M. Sofi Uddin Mahamud, Si Hong Park, Sang-Do Ha
Summary: This comprehensive review aims to provide insights into the mechanisms and key factors influencing biofilm formation by A. hydrophila in the food industry. It explores the molecular processes involved in various stages of biofilm formation and investigates the impact of intrinsic factors and environmental conditions on biofilm architecture and resilience. The article also highlights the potential of bibliometric analysis in conceptualizing the research landscape and identifying knowledge gaps in A. hydrophila biofilm research.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Chujing Wang, Wenni Tian, Zengliu Song, Qun Wang, Yong Cao, Jie Xiao
Summary: Solid lipid ratio in emulsions has significant effects on colloidal stability, mucus permeability, and bioavailability in vivo. Higher solid lipid ratio improves intestinal stability but reduces mucus permeability.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Dacai Zhong, Liping Kang, Juan Liu, Xiang Li, Li Zhou, Luqi Huang, Zidong Qiu
Summary: In this study, a novel online extraction electrospray ionization mass spectrometry method was developed to comprehensively characterize complex foods. Meanwhile, a characteristic marker screening method and chemometrics modeling were used for the accurate authentication of highly-similar foods. This research has significant implications for ensuring food quality and safety.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Qiannan Zhao, Jinyi Yang, Jiahui Li, Lei Zhang, Xiaohai Yan, Tianli Yue, Yahong Yuan
Summary: This study investigated the transport and hypoglycemic effects of phenolics in mulberry leaves using an in vitro digestion model. The results showed that digested phenolics had higher absorbability and could inhibit glucose digestion and absorption. Phenolics also regulated glucose metabolism. Luteoforol and p-coumaric acid were found to be the primary phenolics strongly correlated with the hypoglycemic ability of mulberry leaves.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Yanyun Cao, Qingling Wang, Jinou Lin, Yin-Yi Ding, Jianzhong Han
Summary: This study investigated the effects of gallic acid (GA) and epigallocatechin gallate (EGCG) at different ratios on the gel properties of calcium induced-whey protein emulsion gel. It was found that GA and EGCG could promote gel formation, increase gel strength, and delay the release of emulsified oil droplets.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Monique Martins Strieder, Vitor Lacerda Sanches, Mauricio Ariel Rostagno
Summary: This study proposed an integrated and automated procedure for extracting, separating, and quantifying bioactive compounds from coffee co-products. By optimizing the extraction, separation, and analysis method, real-time analysis was achieved. The results suggest that coupling different techniques can efficiently extract, separate, and analyze phenolic compounds, providing an integrated method to produce high-added value ingredients for various applications.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Kyu Sang Sim, Hyoyoung Kim, Suel Hye Hur, Tae Woong Na, Ji Hye Lee, Ho Jin Kim
Summary: Geographical origin plays a crucial role in determining the quality and safety of agricultural products. In this study, ICP analysis was used to determine the inorganic elemental content of onions and identify their geographical origin. Chemometric methods were applied to analyze the ICP results, and the accuracy of distinguishing between Korean and Chinese onions was found to be excellent. The findings suggest that this method can be beneficial for identifying agricultural products.
FOOD RESEARCH INTERNATIONAL
(2024)
