Article
Food Science & Technology
Caili Li, Sushil Dhital, Michael J. Gidley
Summary: High amylose starches (HASs) have lower starch digestibility and higher thermal stability, making them a rich source of dietary resistant starch. Incorporating HASs into processed foods can attenuate glycemic response and improve gut health. However, appropriate food formulations and preparation conditions need to be identified to maximize the RS content of HASs.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2023)
Article
Plant Sciences
Huiqiang Hu, Tingting Wang, Yunpeng Wei, Zhenyu Xu, Shiyu Cao, Ling Fu, Huaxing Xu, Xiaobo Mao, Luqi Huang
Summary: In this study, an innovative and efficient method using hyperspectral imaging technology and deep learning is proposed to predict the content of isoflavones and starch in Puerariae Thomsonii Radix. Experimental results show that the deep learning model outperforms traditional methods, demonstrating its potential for enhancing efficiency in quality control within the food industry.
FRONTIERS IN PLANT SCIENCE
(2023)
Article
Chemistry, Applied
Yuyue Zhong, Jian Zhou Qu, Xingxun Liu, Li Ding, Ying Liu, Eric Bertoft, Bent L. Petersen, Bruce R. Hamaker, Kim Henrik Hebelstrup, Andreas Blennow
Summary: This review systematically documents the major strategies for generating high-amylose starch mutants with high resistant starch. It discusses the suppression of starch synthases, starch branching enzymes, and debranching enzymes as the main strategies. The application of new breeding technologies, especially CRISPR, in the breeding of high-amylose starch crops is also reviewed.
CARBOHYDRATE POLYMERS
(2022)
Article
Acoustics
Kyu Tae Han, Ha Ram Kim, Tae Wha Moon, Seung Jun Choi
Summary: The study found that sonication can induce partial depolymerization of starch structures and induce appropriate changes for retrogradation, resulting in higher relative crystallinity and resistant starch content. Temperature-cycled storage accelerates retrogradation compared to isothermal storage, with sonication further increasing the rate of retrogradation.
ULTRASONICS SONOCHEMISTRY
(2021)
Article
Food Science & Technology
Limei Chen, E. Jiang, Yongmei Guan, Pan Xu, Qian Shen, Zhiyong Liu, Weifeng Zhu, Lihua Chen, Hongning Liu, Huanhuan Dong
Summary: This study found that high doses of Puerariae Lobatae Radix water extract are relatively safe for adolescent SD rats, without significant adverse effects.
FOOD SCIENCE & NUTRITION
(2021)
Article
Food Science & Technology
Prasad Chavan, Pallavi Sharma, Sajeev Rattan Sharma, Tarsem Chand Mittal, Amit K. Jaiswal
Summary: The use of non-thermal processing technologies, specifically ultrasound technology, has grown significantly in the food industry. Ultrasound processing improves food quality, destroys germs, and inactivates enzymes without affecting the quality of the food, reducing sensory and nutritional waste.
Article
Chemistry, Applied
Hai-Teng Li, Edward D. Kerr, Benjamin L. Schulz, Michael J. Gidley, Sushil Dhital
Summary: The popularity of high-amylose cultivars of main crops is increasing due to their unique properties and enhanced nutritional values. This study evaluated the performance of high-amylose wheat (HAW) flours and starches with different amylose contents under high-temperature processing. The results showed that conventional RVA could not predict the pasting behaviors of HAW ingredients accurately, and the iodine colorimetry method was not a good indicator of the cooling and retrogradation process. Protein content and composition also influenced the pasting behaviors of HAW flours, and fine structural features of amylose and amylopectin played a regulatory role.
FOOD HYDROCOLLOIDS
(2022)
Article
Pharmacology & Pharmacy
Zhuoshi Lian, Ying Xu, Chan Wang, Ye Chen, Li Yuan, Zhongyu Liu, Yarui Liu, Peishi He, Zheng Cai, Jie Zhao
Summary: Ischemic stroke is associated with gut microbiota dysbiosis and intestinal barrier dysfunction. Puerariae Lobatae Radix-resistant starch (PLR-RS) is a potential prebiotic that can modulate the gut microbiota. This study found that PLR-RS attenuated ischemic stroke-induced brain impairment and gut barrier dysfunction in rats. Furthermore, PLR-RS promoted the production of melatonin by the gut microbiota, which played a role in the therapeutic efficacy of PLR-RS on ischemic stroke.
PHARMACOLOGICAL RESEARCH
(2023)
Article
Food Science & Technology
Tomoko Sasaki, Yasuhiro Suzuki
Summary: This study explores the impacts of apparent amylose content and amylopectin structure on the physical and nutritional properties of rice starch by comparing novel mutants with conventional rice varieties. The rice mutants demonstrated a specific amylopectin characteristic, indicating higher resistance to digestion due to its amylopectin structure and formation of harder gel.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Polymer Science
Marwa Faisal, Tingting Kou, Yuyue Zhong, Andreas Blennow
Summary: As biodegradable and eco-friendly bio-resources, polysaccharides from a wide range of sources are gaining increasing interest. High amylose starch (HAS) has made significant progress in the market due to its unique properties and improved nutritional values, and HAS variants of other crops are also expected to be commercially available soon. This review focuses on the various forms and processing techniques of HAS-based polymers and composites, as well as the development of low toxic and high compatibility natural plasticizers. The review also highlights the importance of mechanical and barrier properties for HAS-based materials, and discusses opportunities for HAS-based food and biomedical fabrications.
Article
Chemistry, Applied
Caili Li, Sushil Dhital, Michael J. Gidley
Summary: Research has found that the incorporation of high amylose wheat flour (HAWF) can increase the nutritional functionality of bread and noodles. This study explores the application of HAWF in tortillas and reveals that tortillas made with HAWF have lower breaking force and extensibility, but higher resistant starch content. Compared to loaf bread or noodles, tortillas exhibit lower starch digestion and higher resistant starch content.
FOOD HYDROCOLLOIDS
(2023)
Article
Chemistry, Applied
Caili Li, Sushil Dhital, Michael J. Gidley
Summary: High amylose wheat flour (HAWF) has potential for enhancing nutritional functionality due to its slower digestion and greater resistant starch levels. Research showed that bread made with HAWF had more retained crystalline structure, lower loaf volume, denser crumb structure, and higher hardness compared to wild-type wheat bread (WTWB). This study highlighted the importance of starch amylose content in the baking process and nutritional functionality, and its correlation with crumb hardness and starch thermal properties.
FOOD HYDROCOLLOIDS
(2022)
Article
Plant Sciences
Adam Schoen, Anupama Joshi, Vijay Tiwari, Bikram S. Gill, Nidhi Rawat
Summary: In this study, a triple knockout mutant genotype was developed in the elite wheat cultivar 'Jagger' to significantly increase resistant starch content. Apart from improving resistant starch content, this method also avoids the shriveled grain phenotype seen in other knockout genotypes.
Article
Chemistry, Applied
Yu Tian, Ying Wang, Klaus Herbuger, Bent L. Petersen, Ying Cui, Andreas Blennow, Xingxun Liu, Yuyue Zhong
Summary: Microwave treatment affects the structure and pasting properties of high-amylose maize starches differently depending on their amylose content. Starches with lower amylose content show similar changes to those with no amylose and 25% amylose after microwave treatment, while starches with higher amylose content are almost unaffected.
CARBOHYDRATE POLYMERS
(2023)
Article
Biochemistry & Molecular Biology
Shu Luo, Qiuxiang Ma, Yingying Zhong, Jianling Jing, Zusheng Wei, Wenzhi Zhou, Xinlu Lu, Yinong Tian, Peng Zhang
Summary: The study achieved production of high-amylose cassava using CRISPR/Cas9 technology, leading to increased amylose and resistant starch content, altered starch properties, and potential applications in food and industrial sectors.
PLANT MOLECULAR BIOLOGY
(2022)
Article
Chemistry, Applied
Lei Fang, Hua Lin, Zhenfeng Wu, Zhen Wang, Xinxin Fan, Ziting Cheng, Xiaoya Hou, Daquan Chen
CARBOHYDRATE POLYMERS
(2020)
Article
Engineering, Chemical
Xingchu Gong, Junlin Guo, Jingjing Pan, Zhenfeng Wu
Summary: The translation discusses the quality standards for Fructus Corni established based on the effects of the manufacturing processes, including critical process parameters, critical quality attributes, and the calculation of design space, as well as the method to set quality standards for Fructus Corni.
CHINESE JOURNAL OF CHEMICAL ENGINEERING
(2021)
Review
Plant Sciences
Ruifang Yuan, Dingkun Zhang, Jinhui Yang, Zhenfeng Wu, Chuanhong Luo, Li Han, Fangli Yang, Junzhi Lin, Ming Yang
Summary: This study reviewed the pathogenesis of migraines, the application of plant essential oils in migraine treatment, and further explored the material basis and mechanism of action of plant essential oils against migraines. Results suggest that 10 types of plant essential oils could relieve migraine symptoms, with 16 monomers potentially playing a role in migraine treatment.
JOURNAL OF ETHNOPHARMACOLOGY
(2021)
Article
Food Science & Technology
Fen Yu, Na Wan, Qin Zheng, Yuanhui Li, Ming Yang, Zhenfeng Wu
Summary: The study revealed that ultrasound pretreatment and microwave pretreatment can reduce extraction time, increase yield, and enhance DPPH radical-scavenging activity of kumquat peel essential oil. Compared to microwave pretreatment, ultrasound pretreatment showed higher essential oil yield and antioxidant activity.
FOOD SCIENCE & NUTRITION
(2021)
Article
Food Science & Technology
Na Wan, Hao Xie, Fen Yu, Yuanhui Li, Qin Zheng, Zhenfeng Wu
Summary: Ultrasound-assisted vacuum extraction was applied to improve the efficiency and quality of Kumquat peel essential oil. Results showed that ultrasound-assisted vacuum extraction allowed higher essential oil yield and antioxidant activity, and reduced extraction time compared to traditional methods.
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2022)
Article
Food Science & Technology
Xuecheng Wang, Shijun Xu, Zhicheng Wu, Yuanhui Li, Yaqi Wang, Zhenfeng Wu, Genhua Zhu, Ming Yang
Summary: This study investigated the use of ultrasound-assisted vacuum drying (UAVD) as a new approach to improve the efficiency in drying Schisandra chinensis extract powder. The results showed that UAVD significantly reduced drying time, increased drying efficiency, and improved product quality compared to conventional vacuum drying (CVD).
FOOD SCIENCE & NUTRITION
(2022)
Article
Nutrition & Dietetics
Mei Yang, Zongde Jiang, Mingchun Wen, Zhenfeng Wu, Minyu Zha, Wen Xu, Liang Zhang
Summary: This study compared the effects of storage years on the chemical composition and bioactivity of Citrus reticulata Chachi peel. The content of hesperidin decreased, while nobiletin, 3,5,6,7,8,3 ',4 '-heptamethoxyflavone, and tangeretin increased with the increase of storage time. The antioxidant activity of the peel was enhanced. Phenolic acids, flavonol glycosides, fatty acids, and alkyl glycosides were marker compounds for distinguishing the storage time of the peel.
FRONTIERS IN NUTRITION
(2022)
Article
Chemistry, Applied
N. Wan, Y. Li, X. Y. Huang, Y. H. Li, Q. Zheng, Z. F. Wu
Summary: The chemical composition of Cinnamomum camphora leaves' essential oils from different habitats in China was analyzed using GC-MS, and their antimicrobial activities were evaluated. The study identified 30 compounds, with a predominance of oxygenated monoterpenes. Cluster analysis and principal component analysis showed a correlation between the habitats and the chemical constituents of the essential oils. The essential oil extracted from leaves harvested in Jinxi exhibited the strongest antibacterial property.
Review
Nanoscience & Nanotechnology
Guowang Cheng, Yujing Liu, Rui Ma, Guopan Cheng, Yucheng Guan, Xiaojia Chen, Zhenfeng Wu, Tongkai Chen
Summary: Parkinson's disease (PD) is a neurodegenerative disease that is becoming increasingly prevalent, especially among older individuals. The development of novel anti-PD drugs is urgently needed, but the blood-brain barrier (BBB) poses a challenge due to its selective permeability. Nanotechnology offers a solution by enhancing BBB permeability, and recent research has shown that nanomaterials can improve PD symptoms through their own nano-bio effects.
NANO-MICRO LETTERS
(2022)
Article
Chemistry, Analytical
Na Wan, Jing Lan, Zhenfeng Wu, Xinying Chen, Qin Zheng, Xingchu Gong
Summary: In this study, the steam distillation process of volatile oil from Angelicae sinensis Radix was optimized using quality-by-design concept. By establishing kinetic models and identifying key process parameters, the study provides important insights for the production of Angelicae sinensis Radix volatile oil.
Article
Multidisciplinary Sciences
Guowang Cheng, Xueliang Liu, Yujing Liu, Yao Liu, Rui Ma, Jingshan Luo, Xinyi Zhou, Zhenfeng Wu, Zhuang Liu, Tongkai Chen, Yu Yang
Summary: This study introduces a novel therapeutic approach using ultrasmall nanoscale coordination polymers for the treatment of Parkinson's disease. The NCPs effectively scavenge excessive radicals and suppress neuroinflammation, reducing PD symptoms.
Article
Pharmacology & Pharmacy
Qun Wang, Rui Ma, Piaoxue Liu, Guowang Cheng, Qi Yang, Xiaojia Chen, Zhenfeng Wu, Dongsheng Yuan, Tongkai Chen
Summary: This study developed biodegradable nanoparticles to deliver Ginkgolide B as a treatment for Parkinson's disease. The nanoparticles showed sustained drug release and protected against neuronal cytotoxicity. Pharmacokinetic studies demonstrated higher accumulation of the nanoparticles in plasma and brain. Animal models also showed positive outcomes with this nanoparticle treatment.
Article
Biochemistry & Molecular Biology
Dongyun Guo, Yiqin Yang, Yi Wu, Yang Liu, Lan Cao, Yan Shi, Na Wan, Zhenfeng Wu
Summary: In this study, the chemical components of essential oils from different germplasm resources of Artemisia argyi Folium (A. argyi) were analyzed using electronic nose and GC/MS. The results showed that electronic nose combined with chemometrics can distinguish the essential oils of A. argyi from different germplasm, and GC/MS identified the main bioactive components. The combination of electronic nose, GC/MS, and chemometrics can be used as reliable techniques to identify different germplasm resources of A. argyi, providing reference value for quality evaluation and selection of high-quality varieties.
CHEMISTRY & BIODIVERSITY
(2023)
Article
Chemistry, Analytical
Xinying Chen, Dongyun Guo, Xingchu Gong, Na Wan, Zhenfeng Wu
Summary: In this study, the steam distillation process for extracting volatile oils from Forsythia suspensa and Lonicera japonica was optimized using the concept of quality by design. Critical process parameters, including liquid/material ratio, distillation time, and collection temperature, were identified through literature review and single-factor experiments. A mathematical model was established to quantify the relationship between process parameters, raw material properties, and volatile oil yield, which was validated through a verification experiment. The results showed that the main contribution to the volatile oil came from Forsythia suspensa when it was distilled together with Lonicera japonica, and the volatile oil yield from the combination was not higher than that from Lonicera japonica.
Article
Biochemistry & Molecular Biology
Min Xie, Ying Chen, Yong Sun, Yarou Gao, Zhenfeng Wu, Ruiyu Wu, Rui Li, Shixi Hong, Minyan Wang, Yiping Zou, Hua Zhang, Yaokun Xiong
Summary: Moslae herba is a functional food ingredient or nutraceutical due to its rich bioactive components. The research investigated the effects of different temperatures on the drying characteristics, bioactive compounds, and flavor changes during the hot air-drying process. The results showed that drying at 60 degrees C enhanced the final quality by significantly reducing drying time and maintaining bioactive compounds.
