Review
Biochemistry & Molecular Biology
Norhasnida Zawawi, Pei Juin Chong, Nurul Nadhirah Mohd Tom, Nurkhairina Solehah Saiful Anuar, Salma Malihah Mohammad, Norra Ismail, Arif Zaidi Jusoh
Summary: Studies indicate that vitamins in honey do not contribute to its antioxidant capacity, while the content of phenolic acids and flavonoids does have an impact on honey's antioxidant activity.
Article
Food Science & Technology
Kristyna St'astna, Daniela Sumczynski, Erkan Yalcin
Summary: The study investigated the changes in nutritional composition, phenolic compounds, and antioxidant activity in free and bound fractions of shortcrust cookies by incorporating ingredients such as kamut, matcha tea, dried mango, and jasmine flowers. The contents of crude and neutral-detergent fibre, phenolic compound contents, and antioxidant activity values increased significantly in cookies supplemented with matcha tea. The main phenolic compounds identified in all supplemented cookies were neochlorogenic, gallic, and vanillic acids.
Article
Biochemistry & Molecular Biology
Henryk Debski, Wieslaw Wiczkowski, Joanna Szablinska-Piernik, Marcin Horbowicz
Summary: The effects of elicitors on broccoli and radish sprouts were evaluated in this study. It was found that radish sprouts have higher antioxidant activity compared to broccoli sprouts, likely due to their higher total phenolic acids content. The applied elicitors increased the total phenolic acids and antioxidant activity in both radish and broccoli sprouts, while decreasing the total flavonoids in broccoli sprouts.
Article
Food Science & Technology
Thinzar Aung, Bo Ram Kim, Mi Jeong Kim
Summary: This study investigated the possibility of using germinated wheat as a nutritionally improved cereal beverage. By optimizing the roasting conditions, the researchers achieved desirable sensory properties and consumer acceptance, as well as improved health-related functionality of the beverage. The cold germinated wheat beverage showed higher preferences compared to the hot beverage in terms of appearance, odor, taste, and overall acceptability.
Article
Agronomy
Mariangela Marrelli, Pasqualina Sprovieri, Filomena Conforti, Giancarlo Statti
Summary: The locally grown ancient wheat varieties Carosella and Majorca showed high polyphenol content and antioxidant activity. Whole wheat flour exhibited the highest antioxidant activity, indicating that these two wheat varieties could be potential sources of antioxidants with significant health benefits.
Article
Plant Sciences
Ziggiju Mesenbet Birhanie, Aiping Xiao, Dawei Yang, Siqi Huang, Chao Zhang, Lining Zhao, Liangliang Liu, Jianjun Li, Anguo Chen, Huijuan Tang, Li Chang, Gen Pan, Cuiping Zhang, Ashok Biswas, Susmita Dey, Defang Li, Yong Deng
Summary: Kenaf, a plant rich in bioactive compounds, has been found to exhibit antioxidant and antibacterial activities in leaf extracts. Some genotypes showed higher antioxidant activity, suggesting they can be used as natural antioxidants and antimicrobials in the food industry.
Article
Horticulture
Muhammad Farooq, Rafiq Ahmad, Muhammad Shahzad, Yasar Sajjad, Amjad Hassan, Mohammad Maroof Shah, Saba Naz, Sabaz Ali Khan
Summary: This study focused on evaluating the harmful effects of salt and drought stresses on three pea varieties, showing that high stress levels of both salt and drought led to a significant increase in total flavonoid content and enhanced activity of antioxidant enzymes in pea plants. Total flavonoid content and GPX showed a positive correlation with increased accumulation under salt and drought stress, indicating their main role in antioxidant activities.
SCIENTIA HORTICULTURAE
(2021)
Article
Food Science & Technology
Shreeya Ravisankar, Halef Dizlek, Joseph M. Awika
Summary: This study found that sourdough fermentation affects the polyphenol profiles of different cereal grains, with sorghum's polyphenols being most extensively metabolized while wheat's being least impacted. New microbial metabolites were detected in all fermented samples, with increased levels over time. Additionally, antioxidant capacity increased in all fermented samples, but to a lesser extent in sorghum compared to teff and wheat, likely due to higher presence of easily metabolizable phenolics.
FOOD RESEARCH INTERNATIONAL
(2021)
Article
Biochemistry & Molecular Biology
Neha Kukreti, Havagiray R. Chitme, Vinay K. Varshney, Basel A. Abdel-Wahab, Masood Medleri Khateeb, Mohammed Shafiuddin Habeeb
Summary: This study examined the antioxidant activities of Skimmia anquetilia using in vitro and in vivo models. The plant was found to contain multiple important active constituents with strong antioxidant, hepatoprotective, and nephroprotective activities. Further research on specific active constituents is recommended.
Article
Biochemistry & Molecular Biology
Tran Thi Van Thi, Tran Van Khoa, Le Lam Son, Tran Thanh Minh, Nguyen Dang Giang Chau, Trinh Tam Kiet, Nguyen Quang Vinh, Nguyen Chinh Chien, Le Trung Hieu
Summary: The antioxidant activities of Ophiocordyceps sobolifera grown in Vietnam were investigated for the first time, both in vitro and in vivo. The results showed that O. sobolifera extracts exhibited strong antioxidant capacity and could protect against kidney injury in rats induced by cisplatin. The phenolic and flavonoid compounds found in O. sobolifera were identified and their concentrations were determined, indicating the potential of this fungus as a natural source of antioxidants.
PROCESS BIOCHEMISTRY
(2022)
Article
Biochemistry & Molecular Biology
Shuvajit Dutta, Aditi Kundu
Summary: The study focused on the extraction of de-oiled Trachyspermum ammi seeds using macroporous resins, leading to efficient enrichment of major phytochemical components. Different separation techniques were used to isolate several compounds from the extracts, demonstrating antioxidant and anti-candidal activities.
JOURNAL OF FOOD BIOCHEMISTRY
(2022)
Article
Integrative & Complementary Medicine
Yaneenart Suwanwong, Somchai Boonpangrak
Summary: Thai guava fruits show potential antioxidant and anticancer activity, with guava peel extract exhibiting higher phytochemical contents, antioxidant activities, and anticancer activity. Different guava cultivars demonstrate variations in anticancer and antioxidant activities.
EUROPEAN JOURNAL OF INTEGRATIVE MEDICINE
(2021)
Article
Food Science & Technology
Ida Madiha Yusoff, Lee Suan Chua, Zarani Mat Taher
Summary: The study aimed to investigate the bioactive compounds and antioxidant activities in watermelon and wintermelon rinds using ultrasound-assisted extraction technique. The results showed that ultrasound-assisted extraction had higher total phenolic and total flavonoid content, as well as stronger antioxidant activity. The findings are important for the development and utilization of watermelon and wintermelon rinds as income-generating resources in agriculture and the food industry.
Article
Plant Sciences
Hao Yang, Tianyu Han, Yaqiong Wu, Lianfei Lyu, Wenlong Wu, Weilin Li
Summary: This study aimed to investigate the effect of exogenous abscisic acid (ABA) application on the ripening and metabolites of blueberry fruits. The results showed that 1000 mg/L ABA significantly promoted fruit ripening and increased anthocyanin content. Additionally, exogenous ABA treatment affected endogenous ABA levels and improved antioxidant capacity.
FRONTIERS IN PLANT SCIENCE
(2023)
Article
Engineering, Chemical
Yanxin Zhang, Francesca Truzzi, Eros D'Amen, Giovanni Dinelli
Summary: The study found that different cultivars of whole wheat flour exhibit variations in phenolic components and antioxidant activities under different storage conditions, with Verna showing the highest levels. During storage, moisture content, flavonoid content, and antioxidant activities fluctuate, while total polyphenol and flavonoid contents decrease over time. The wheat phenolic acid profiles are more influenced by storage time than storage conditions.
Article
Biochemistry & Molecular Biology
Mi Jeong Kim, Han Sub Kwak, Sang Sook Kim
Article
Food Science & Technology
Han Sub Kwak, Mi Jeong Kim, Sang Sook Kim
JOURNAL OF SENSORY STUDIES
(2019)
Article
Food Science & Technology
Min Jeong Kang, Mi Jeong Kim, Han Sub Kwak, Sang Sook Kim
JOURNAL OF FOOD QUALITY
(2019)
Article
Food Science & Technology
Dabeen Lee, Mi Jeong Kim, Han Sub Kwak, Sang Sook Kim
Article
Chemistry, Applied
Sang Sook Kim, Han Sub Kwak, Mi Jeong Kim
Article
Oncology
Mi Jeong Kim, Guo Chen, Gabriel L. Sica, Xingming Deng
Summary: Methylation of tumor suppressor genes in human lung cancer can be reversed by DAC, leading to activation of FBW7 and degradation of Mcl-1 protein, thereby inhibiting tumor growth. DAC treatment converts the FBW7 gene from a methylated to an unmethylated form, resulting in increased FBW7 expression and decreased Mcl-1 levels, ultimately suppressing lung cancer growth. Combination therapy with DAC and Venetoclax shows strong synergistic effects against lung cancer without causing normal tissue toxicity.
CANCER BIOLOGY & THERAPY
(2021)
Article
Food Science & Technology
Thinzar Aung, Bo Ram Kim, Mi Jeong Kim
Summary: This study investigated the possibility of using germinated wheat as a nutritionally improved cereal beverage. By optimizing the roasting conditions, the researchers achieved desirable sensory properties and consumer acceptance, as well as improved health-related functionality of the beverage. The cold germinated wheat beverage showed higher preferences compared to the hot beverage in terms of appearance, odor, taste, and overall acceptability.
Article
Biochemistry & Molecular Biology
Ju Eun Lee, Sang-Kyu Noh, Mi Jeong Kim
Summary: Collagen hydrolysate was extracted from Alaska pollock skin using enzymatic and ultrasound treatment. The extracted fractions showed high levels of antioxidant activity and the digested collagen exhibited altered structure and morphology. Combining enzymatic treatment with ultrasound proved to be the most effective method for obtaining digested collagen hydrolysate.
Article
Food Science & Technology
Thinzar Aung, Bo Ram Kim, Mi Jeong Kim
Summary: This study explores the characteristics of wheat beverages, including amino acids, volatiles, taste, total flavonoid content (TFC), total phenolic content (TPC), and antioxidant capacities, in hot and cold serving. The results show that cold beverages at the highest concentration have the highest values of TFC, TPC, DPPH, and TEAC. Correlation analysis reveals a significant correlation between taste and flavor compounds, while clustering analysis and PCA can differentiate key metabolites based on taste in hot and cold beverages.
Article
Food Science & Technology
Thinzar Aung, Bo Ram Kim, Sungmi Kim, Eui-Cheol Shin, Mi Jeong Kim
Summary: The aim of this study was to investigate the content of volatile compounds and antioxidant potential of wheat beverage at different stages of preparation. The results showed that roasted-steamed germinated wheat (RSGW) had the highest levels of bioactive components and phenolic acids. The Fourier-transform infrared spectroscopy (FT-IR) revealed similar band positions for all samples, while the principal component analysis indicated that RSGW had the greatest bioavailability and highest abundance of volatiles and phenolic compounds.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Thinzar Aung, Bo Ram Kim, Mi Jeong Kim
Summary: This study utilized sensometric statistical approaches to evaluate consumer responses to hot and cold germinated-wheat beverages. Results showed that consumers preferred beverages with characteristics such as barley tea flavor, neat taste, and nutty taste, while undesirable attributes included bitterish taste, stuffy taste, and astringent taste. Differences in rating scores were observed for browning index, barley tea odor, and nutty taste. The findings demonstrate the usefulness of the sensometric approach combined with CATA and RATA analyses for understanding consumer perceptions of new food products.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
(2023)
Article
Food Science & Technology
Thinzar Aung, Bo Ram Kim, Han Sub Kwak, Mi Jeong Kim
Summary: This study used EEG to investigate the effects of hot and cold germinated wheat beverages on brain waves. The results showed that drinking hot germinated wheat beverage increased EEG spectral powers, while drinking cold germinated wheat beverage decreased EEG spectral powers. Furthermore, the study found that the effects of hot germinated wheat beverage on brain waves were more prominent.
Article
Biotechnology & Applied Microbiology
Thinzar Aung, Seung-Soo Park, Mi-Jeong Kim
Summary: The main objective of this study was to enhance the nutritional properties, including branched chain amino acids (BCAAs), through solid-state fermentation of wheat bran using lactic acid bacteria. The study found that wheat bran fermented with Lactobacillus acidophilus had the highest level of BCAAs and bioactive components. The findings suggest that fermented wheat bran with enhanced BCAAs can be used in future functional food.
FERMENTATION-BASEL
(2022)
Article
Food Science & Technology
Bo Ram Kim, Seung Soo Park, Geum-Joung Youn, Yeon Ju Kwak, Mi Jeong Kim
Article
Food Science & Technology
Sang Sook Kim, Yang Soo Byeon, Mi Jeong Kim, Dabeen Lee, Han Sub Kwak
JOURNAL OF FOOD QUALITY
(2020)
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.
