Article
Chemistry, Applied
Kwadwo Gyapong Agyenim-Boateng, Shengrui Zhang, Md Shariful Islam, Yongzhe Gu, Bin Li, Muhammad Azam, Ahmed M. Abdelghany, Jie Qi, Suprio Ghosh, Abdulwahab S. Shaibu, Berhane Sibhatu Gebregziabher, Yue Feng, Jing Li, Yinghui Li, Chunyi Zhang, Lijuan Qiu, Zhangxiong Liu, Qiuju Liang, Junming Sun
Summary: Soybean is a rich source of folates, with 5-CHO-H(4)folate as the main component. Seed-coat colour, seed weight, ecoregion, and accession type significantly affect soybean folate content, with higher folate content found in accessions from Northeast China.
Article
Chemistry, Applied
Christof B. Steingass, Jonas Burkhardt, Vicky Baeumer, Keshav Kumar, Heiko Mibus-Schoppe, Jana Zinkernagel, Patricia Esquivel, Victor M. Jimenez, Ralf Schweiggert
Summary: Anthocyanins were characterized in red cabbage, sweet potato, and Tradescantia pallida leaves. Various non-, mono-, and diacylated cyanidins were identified in red cabbage. Sweet potato leaves contained mono- and diacylated cyanidin- and peonidin glycosides, while T. pallida leaves mainly contained tetra-acylated anthocyanin tradescantin. The thermal stability of red cabbage and purple sweet potato extracts surpassed that of a commercial food dye, but still fell short compared to the stability of Tradescantia extract.
Article
Food Science & Technology
Sonja Niesen, Celina Goettel, Hanna Becker, Tamara Bakuradze, Peter Winterhalter, Elke Richling
Summary: In this study, the bioactive compounds in black chokeberry, cranberry, and pomegranate extracts were identified and tested for their effects on lipid metabolism. The results showed that polyphenol-rich fractions can inhibit lipid accumulation and phosphodiesterase activity, as well as increase lipolysis.
Article
Food Science & Technology
Si-Qi Wu, Yan-Xia Wang, Trust Beta, Su-Yan Wang, Gerardo Mendez-Zamora, Pedro Laborda, Daniela D. Herrera-Balandrano
Summary: The study found that exogenous melatonin can improve the germination rate and growth of soybean sprouts, as well as increase the content of isoflavones and antioxidant properties.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Multidisciplinary Sciences
Umeo Takahama, Sachiko Hirota
Summary: Black soybean extract can slow down the hydrolysis of amylose by pancreatin, and further slowdown can be achieved by reacting with nitrous acid in the stomach.
SCIENTIFIC REPORTS
(2022)
Article
Agriculture, Multidisciplinary
Siok-Geok Chong, Intan S. Ismail, Amalina Ahmad Azam, Shih-Jen Tan, Khozirah Shaari, Jen-Kit Tan
Summary: This study investigated the chemical profiles of non-organic and organic soybeans, and the changes in metabolites after fermentation. The results showed no significant difference in the chemical profiles between non-organic and organic soybeans. However, the metabolite profile of unfermented soybeans shifted to higher amino acid and organic acid content after fermentation, potentially enhancing their nutritional value.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2023)
Article
Plant Sciences
Liliana Muresan, Doina Clapa, Teodor Rusu, Thomas T. Y. Wang, Jae B. Park
Summary: In this study, the analysis of tocopherol content in soybean callus revealed that in vitro cultures can effectively yield high levels of secondary metabolites, while the use of herbicides significantly influences both callus production and tocopherol content.
Article
Agriculture, Dairy & Animal Science
Tassia B. P. Silva, Tiago A. Del Valle, Lucas G. Ghizzi, Guilherme G. Silva, Larissa S. Gheller, Julia A. Marques, Mauro S. S. Dias, Alanne T. Nunes, Nathalia T. S. Grigoletto, Caio S. Takiya, Francisco P. Renno
Summary: This study found that replacing corn silage with whole-plant soybean or black oat silage decreased nutrient intake in dairy cows, with OSD decreasing milk and protein yields and SSD increasing rumen ammonia nitrogen concentration. Additionally, the inclusion of SS and OS increased rumination and chewing activities in cows.
JOURNAL OF DAIRY SCIENCE
(2021)
Article
Food Science & Technology
Anastassia Bljahhina, Maria Kuhtinskaja, Tiina Krisciunaite
Summary: The number of plant-based dairy alternative products on the market is increasing. A new method involving hydrophilic interaction liquid chromatography with mass spectrometric detection (HILIC-MS) was developed to identify and quantify soyasaponins in soybean-based yoghurt alternatives, which are responsible for the bitter off-taste of the products. The method involved adjusting the pH of the samples to achieve optimum solubility and validation of the method showed accurate quantification of several soyasaponins in the yoghurt alternatives. This method provides an efficient and relatively simple procedure for extracting soyasaponins and could be applied in the development of healthier and better-tasting dairy alternatives.
Article
Engineering, Chemical
Maria Evangelina Carezzano, Pablo Gaston Reyna, Efren Accotto, Walter Giordano, Maria de las Mercedes Oliva, Patricia Rodriguez Pardina, Maria Carola Sabini
Summary: Soybean mosaic disease caused by soybean mosaic virus (SMV) results in significant losses in yield and seed quality worldwide. This study evaluated the phytotoxicity of Achyrocline satureioides extract and essential oils of Minthostachys verticillata, Origanum vulgare, and Thymus vulgaris on soybean. The results showed that all concentrations tested were safe, and two essential oils inhibited the production of viral antigens, indicating potential for developing an effective biopesticide against SMV.
Article
Agronomy
Joao Victor dos Santos Caldas, Alessandro Guerra da Silva, Guilherme Braga Pereira Braz, Sergio de Oliveira Procopio, Itamar Rosa Teixeira, Matheus de Freitas Souza, Lais Tereza Rego Torquato Reginaldo
Summary: Weed interference is a limiting factor for high yields in soybean crop. The level of interference varies depending on the weed community and soybean varieties. This study evaluated the effects of weed interference on soybean varieties with different relative maturity groups. Different weed management strategies had significant effects on chlorophyll levels and grain yield. Late interventions in weed control resulted in yield losses regardless of the soybean variety.
Article
Food Science & Technology
Cai-qiong Yang, Lu Zheng, Hai-jun Wu, Zhong-kai Zhu, Yuan-feng Zou, Jun-cai Deng, Wen-ting Qin, Jing Zhang, Qing Zhang, Xiao-chun Wang, Wen-yu Yang, Jiang Liu
Summary: The study found that black soybeans with yellow cotyledons have higher levels of anthocyanins and protein, along with stronger antioxidant and anti-fatigue activities. On the other hand, black soybeans with green cotyledons contain higher levels of isoflavones, stearic acid, and polysaccharides. By administering ethanol extract to mice, their swimming time increased in a dose-dependent manner.
Article
Biochemistry & Molecular Biology
Stefano Ercoli, Jose Parada, Luis Bustamante, Isidro Hermosin-Gutierrez, Boris Contreras, Pablo Cornejo, Antonieta Ruiz
Summary: The effect of cooking on the concentrations of phenolic compounds and antioxidant activities in 33 colored-fleshed potatoes genotypes was evaluated. It was found that anthocyanins are important contributors to the antioxidant activity of these potato genotypes, which is significant even after the drastic process of cooking.
Article
Biochemistry & Molecular Biology
Veronica Gisela Lopez-Martinez, Jorge A. Guerrero-alvarez, Jose Gustavo Ronderos-Lara, Mario Alfonso Murillo-Tovar, Jorge Ernesto Sola-Perez, Ismael Leon-Rivera, Hugo Saldarriaga-Norena
Summary: This study aimed to determine the composition of Fulvic Acids (FAs) in sediments through NMR and HPLC-ESI-MS analysis. The FAs were found to be mainly composed of carboxylic acids, hydroxyl, esters, vinyls, aliphatics, substituted aromatic rings, and amines, showing structures related to lignin derivatives obtained from soils.
Article
Food Science & Technology
Martina Gagliano, Carmela Conidi, Lucia Bartella, Rosachiara A. Salvino, Leonardo Di Donna, Alfredo Cassano, Giuseppina De Luca
Summary: This study focused on analyzing Calabrian apple juices from four different cultivars to characterize metabolites and explore the use of membrane operations for extracting antioxidants. By combining NMR and HPLC-UV-ESI-MS/MS, the metabolic profiles of different juice varieties were identified, with Golden Delicious selected for membrane filtration tests due to its high phenolic content. Membrane filtration was found to be effective in concentrating antioxidants from the juice extracts.
FOOD AND BIOPROCESS TECHNOLOGY
(2021)
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.