Article
Food Science & Technology
Hui Nie, Yanghe Luo, Shuangquan Huang, Yuwei Mo, Zhenli Huang, Yuemei Liao, Lirui Jiang, Wen Cai, Mubo Song
Summary: During the storage of fresh-cut Chinese water chestnuts, the content of triterpenoids and apocarotenoids gradually increased. The transcript levels of genes involved in terpenoid and carotenoid biosynthesis were significantly induced after cutting. These results suggest that the secondary metabolism of fresh-cut Chinese water chestnuts is regulated by the transcriptional regulation of structural genes in the MEP and MVA pathways.
FOOD SCIENCE & NUTRITION
(2023)
Article
Agronomy
Fengjun Li, Ying Hu, Youxia Shan, Juan Liu, Xiaochun Ding, Xuewu Duan, Jiqing Zeng, Yueming Jiang
Summary: This study found that the application of exogenous hydrogen-rich water effectively delayed the yellowing of fresh-cut Chinese water chestnut during storage by reducing H2O2 accumulation and lipoxygenase activity to attenuate oxidative damage, inhibiting the activation of the phenylpropanoid pathway, and slowing down the accumulation of flavonoids.
POSTHARVEST BIOLOGY AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Yu Lu, Siming Zhao, Caihua Jia, Yan Xu, Binjia Zhang, Meng Niu
Summary: This study examined the textural properties of Chinese water chestnut (CWC) subjected to different degrees of thermal treatments using instrumental and sensory methods. The results showed that the crispness and hardness of CWC slightly decreased with the extension of thermal treatment time, while cells and starch grains were damaged. The sensory results were significantly correlated with the instrumental test results.
Article
Horticulture
Rong Yuan, ChangLe Li, Yonggui Pan, Zhengke Zhang, Yi Zhu, Yudong Nie
Summary: This study found that etiolated fresh-cut Chinese water chestnut contains abundant flavonoids, including four main flavonoids: naringenin, eriodictyol, quercetin, and myricetin. The content of total flavonoids greatly increased during etiolation. Moreover, the flavonoid extract exhibited significant antibacterial and hypoglycemic activities.
SCIENTIA HORTICULTURAE
(2022)
Article
Chemistry, Applied
Hui Nie, Huangcan Chen, Guanli Li, Kezhen Su, Mubo Song, Zhenhua Duan, Xiaochun Li, Xiaohuang Cao, Jiguo Huang, Shuangquan Huang, Yanghe Luo
Summary: The metabolic profiles of Chinese water chestnut processed with different methods were analyzed using liquid chromatography-mass spectrometry, revealing differences in the content of flavonoids and phenylpropanoids.
Article
Immunology
Fei Ren, Wei Dong, Shengqing Shi, Guiming Dou, Dong-Hui Yan
Summary: The Candidatus-phytoplasma castaneae has been identified as the causal agent of Chinese chestnut yellow crinkle disease. This study showed that asymptomatic samples had higher fungal and bacterial diversity compared to symptomatic ones, with microbial communities forming distinct clusters between symptomatic and asymptomatic leaves and twigs samples.
MICROBIAL PATHOGENESIS
(2021)
Article
Food Science & Technology
Jun Heo, Chang Woo Kwon, Juno Lee, Haena Park, Hyunjong Yu, Pahn-Shick Chang
Summary: A novel lipase was discovered from Korean chestnut, showing high purification fold, specific activity against different triglycerides, and maximal activity at alkaline pH. The enzyme exhibited high affinity for its substrate and could be activated by Mg2+ and Ca2+. Its molecular structure was similar to a lectin in the biomedical field.
CURRENT RESEARCH IN FOOD SCIENCE
(2022)
Article
Genetics & Heredity
Liyang Yu, Cai Hui, Ruimin Huang, Dongsheng Wang, Cao Fei, Chunlei Guo, Jingzheng Zhang
Summary: In this study, 48 CmGRAS genes were identified in the Chinese chestnut genome, and phylogenetic analysis revealed the existence of nine subfamilies with distinct structural characteristics. Genomic organization analysis showed that CmGRAS genes have a representative GRAS domain and a lower number of introns. Tandem duplication was found to be the main contributor to the expansion of CmGRAS genes, and they experienced strong purifying selection pressure. The study also highlighted the potential functions of certain CmGRAS genes in bud development and ovule fertility.
FRONTIERS IN GENETICS
(2023)
Article
Plant Sciences
Guanglong Hu, Lili Cheng, Yunhe Cheng, Weitao Mao, Yanjie Qiao, Yanping Lan
Summary: This study reported the genome sequences of three cultivated varieties of Chinese chestnut, obtained high-quality genome assemblies through a combination of various technologies, identified unique gene families and single-copy homologous genes among different varieties, facilitating the study of molecular mechanisms underlying important traits and shortening the breeding process.
FRONTIERS IN PLANT SCIENCE
(2022)
Article
Psychology, Multidisciplinary
Nian Liu, Tongyu Chen, Yuqing Peng, Ying Xie
Summary: This study conducted quantitative empirical analyses on the mechanism through which Cantonese media influences cultural identification, using data from 642 Malaysian Chinese. The study found that emotional affinity to Cantonese media has an impact on the identification with Chinese culture through perceived value of Cantonese media and cognition of Chinese culture. The study also highlighted the importance of cultivating emotional affinity to Cantonese media and enhancing its multidimensional values for building a global cultural community for ethnic Chinese.
FRONTIERS IN PSYCHOLOGY
(2023)
Article
Food Science & Technology
Yanan Lin, Guanli Li, Shujie Wu, Xiaochun Li, Xiujuan Luo, Dexin Tan, Yanghe Luo
Summary: The white pulp of Chinese water chestnut is a popular ingredient in Chinese cuisine due to its crisp and sweet flavors. A study showed that phenylacetaldehyde, a characteristic flavored substance, is produced during the steaming process of Chinese water chestnut. The optimal ratio of glucose to phenylalanine for the Maillard reaction, which leads to the formation of phenylacetaldehyde, is found to be 1:4. This research provides scientific insights for flavor regulation and quality evaluation in the steaming process of fruits and vegetables.
Article
Chemistry, Applied
Shengjun Wu, Yu Zhang, Shengfu Li, Chengxuan Li
Summary: This study investigated the effects of coatings based on glutathione-loaded cactus Opuntia dillenii polysaccharide (ODP) on the preservation of freshly cut Chinese water chestnut. The results showed that all treatments suppressed respiration rate, weight loss, firmness and browning, while increasing soluble solid content and likeness score compared with the control group. Treatment-2 extended the shelf life of the freshly cut Chinese water chestnut by at least 6 days compared with the control group. The findings suggest that ODP-based coatings incorporated with glutathione may be an effective method for preserving freshly cut Chinese water chestnut.
Article
Chemistry, Multidisciplinary
Ruby Bello, Elena Rodriguez-Aguado, Victoria A. Smith, Dmitry Grachev, Enrique Rodriguez Castellon, Svetlana Bashkova
Summary: In this study, Ni-doped ordered nanoporous carbon with high adsorption and photocatalytic performance was synthesized through a simple and green solvent evaporation induced self-assembly process. The synthesized carbon exhibited a high removal efficiency for methylene blue.
Article
Green & Sustainable Science & Technology
Adeyemi O. Adeeyo, John O. Odiyo, Abimbola M. Enitan, Machawe M. Motsa, Titus A. M. Msagati, Hosana D. Mkoyi, Rachel Makungo
Summary: By studying the morphological characteristics and structural properties of different parts of wild sesame, the water absorption and sorption potential of leaves, stems, and roots were discovered. The stem and root biomasses showed larger pore sizes and surface energies, and exhibited good performance in dye treatment. The research demonstrated that the eco-physiological properties of plants can indicate their potential for water purification.
Review
Polymer Science
Zijun Yu, Li Wei, Lun Lu, Yi Shen, Yang Zhang, Jun Wang, Xiaoyao Tan
Summary: The development of three-dimensional graphene-based macrostructures (GBMs) for water treatment has attracted significant attention. Surface modification and geometrical control have been explored to enhance the performance of GBMs in water purification, including adsorption, catalysis, and capacitive desalination.
Article
Biochemistry & Molecular Biology
Rui He, Wen-ting Shang, Yong-gui Pan, Dong Xiang, Yong-huan Yun, Wei-min Zhang
Summary: This study investigated the effects of different drying pretreatments on the physicochemical properties and structural characterizations of starch isolated from canistels. Vacuum drying pretreatment was found to promote the formation of the double helix structure of starch granules, while hot air drying and freeze drying destroyed the ordered structure of starch granules, affecting their properties. This research provides practical value and commercial applications for canistel starches cultivated in China.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2021)
Article
Food Science & Technology
Yonggui Pan, Yuting Guo, Qun Huang, Weimin Zhang, Zhengke Zhang
Summary: The study found that storage at different temperatures affects the browning of areca nut kernels, with more severe browning observed at 25 and 5 degrees Celsius possibly due to increased membrane permeability and tissue damage. Higher lignin content and phenylalanine ammonia-lyase activity in the mesocarp at 25 and 5 degrees Celsius suggest that mesocarp lignification could facilitate oxygen permeability. Additionally, higher polyphenol oxidase activity and accelerated decline in total phenolic content at 25 and 5 degrees Celsius may contribute to greater enzymatic browning compared to storage at 10 degrees Celsius.
FOOD SCIENCE & NUTRITION
(2021)
Article
Food Science & Technology
Yi Zhu, Qun Huang, Yonggui Pan, Zhengke Zhang, Rong Yuan, Yudong Nie
Summary: This study investigated the difference in chilling injury severity and sugar metabolism in papaya fruits stored at 1℃ and 6℃. The results showed that papaya fruits stored at 1℃ had lower chilling injury index and higher glucose, fructose, and sucrose content compared to fruits stored at 6℃. In addition, enzymes related to sucrose metabolism were more active at 1℃, while acid invertase activity was lower. Gene expression analysis also revealed upregulation of CpSPS and downregulation of CpAI at 1℃. These results suggest that the higher chilling tolerance in papaya fruits stored at 1℃ is due to increased accumulation of sucrose and reducing sugars through advantageous sugar metabolism.
JOURNAL OF FOOD SCIENCE
(2022)
Article
Agronomy
Yexin Zhang, Zhaoyin Gao, Meijiao Hu, Yonggui Pan, Xiangbin Xu, Zhengke Zhang
Summary: 6-Benzylaminopurine (6-BA) delays ripening and senescence in mango fruit by regulating ethylene biosynthesis, reactive oxygen species production, and membrane lipid metabolism.
POSTHARVEST BIOLOGY AND TECHNOLOGY
(2022)
Article
Horticulture
Rong Yuan, ChangLe Li, Yonggui Pan, Zhengke Zhang, Yi Zhu, Yudong Nie
Summary: This study found that etiolated fresh-cut Chinese water chestnut contains abundant flavonoids, including four main flavonoids: naringenin, eriodictyol, quercetin, and myricetin. The content of total flavonoids greatly increased during etiolation. Moreover, the flavonoid extract exhibited significant antibacterial and hypoglycemic activities.
SCIENTIA HORTICULTURAE
(2022)
Article
Biochemistry & Molecular Biology
Yonggui Pan, Yue Jiang, Qun Huang, Yi Zhu, Yudong Nie, Rong Yuan, Zhengke Zhang
Summary: This study investigated the antioxidant responses in the abnormal chilling injury behavior of papaya fruit. The results showed that papaya fruit stored at 1 degrees C exhibited higher antioxidant enzyme activities and a more vigorous circulatory metabolism compared to those stored at 6 degrees C. This led to a reduction in reactive oxygen species generation and restricted the development of chilling injury.
JOURNAL OF FOOD BIOCHEMISTRY
(2022)
Article
Nutrition & Dietetics
Jing Wei, Mantong Zhao, Keke Meng, Guanghua Xia, Yonggui Pan, Congfa Li, Weimin Zhang
Summary: The acute and prolonged diuretic effects of coconut water and their underlying mechanism were investigated using a saline-loaded rat model. The results showed that coconut water could significantly increase urine excretion and suppress the activation of the renin-angiotensin-aldosterone system. This study provided basic data for understanding coconut water as an alternative diuretic agent.
FRONTIERS IN NUTRITION
(2022)
Article
Agronomy
Shoukui Tao, Yi Zhu, Yonggui Pan, Zhengke Zhang, Lijin Huang
Summary: Papaya fruit stored at 1 degrees C exhibits milder chilling injury symptoms and has stronger respiratory metabolism and chilling tolerance compared to fruit stored at 6 degrees C.
POSTHARVEST BIOLOGY AND TECHNOLOGY
(2022)
Article
Plant Sciences
Mengzhuo Zhang, Qiang Zhang, Cong Tian, Guangsen Liu, Yonggui Pan, Xiangbin Xu, Xuequn Shi, Zhengke Zhang, Lanhuan Meng
Summary: In this study, chilling injury in pineapple fruit was induced by low temperature and mitigated by treatment with 50 μmol/L CaCl2. The results showed that the treatment maintained fruit quality, reduced reactive oxygen species (ROS) production, and enhanced antioxidant activity, alleviating internal browning symptoms in pineapples.
Article
Agronomy
Jialiang Liu, Wanli Zhang, Meijiao Hu, Yonggui Pan, Yueming Jiang, Zhengke Zhang, Guoxiang Jiang
Summary: This study investigates the interplay between melatonin and nitric oxide (NO) in relation to cold stress tolerance in litchi fruit. The results show that melatonin triggers NO accumulation by activating nitric oxide synthase (NOS) and nitrate reductase (NR) in refrigerated litchi fruit, improving cold tolerance. Melatonin also reduces reactive oxygen species (ROS) accumulation and increases antioxidant activity, protecting membrane integrity. However, the effect of melatonin is partially counteracted by the NO scavenger cPTIO.
POSTHARVEST BIOLOGY AND TECHNOLOGY
(2023)
Article
Multidisciplinary Sciences
Yudong Nie, Yonggui Pan, Yue Jiang, Dandan Xu, Rong Yuan, Yi Zhu, Zhengke Zhang
Summary: This study improved the stability and antibacterial properties of black pepper essential oil (BPEO) through a nano-emulsification process, using Tween 80 as the emulsifier to prepare the BPEO nanoemulsion. The emulsification process resulted in improved water solubility and stability of the black pepper nanoemulsion. The nanoemulsion showed antimicrobial effects against plant pathogens and foodborne pathogens.
Article
Biochemistry & Molecular Biology
Lijin Huang, Shoukui Tao, Yi Zhu, Yonggui Pan, Zhengke Zhang, Zhiqian Yu, Yezhen Chen
Summary: Storage temperature has an impact on the respiratory metabolism and development of abnormal chilling injury in papaya. Storage at 1 degree Celsius reduces the respiration rate of the EMP-TCA pathway, lowers the consumption of respiratory substrates, and mitigates the occurrence of chilling injury.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2023)
Article
Food Science & Technology
Xingyan Li, Zhisheng Pei, Lanhuan Meng, Yue Jiang, Hanmei Liu, Yonggui Pan
Summary: This study analyzed the effect of temperature on the epidermal structure and water migration in passion fruit. The results showed that low temperature can reduce water loss and maintain the quality of the fruit.
JOURNAL OF FOOD SCIENCE
(2023)
Article
Agronomy
Yue Jiang, Yudong Nie, Yonggui Pan, Xingyan Li, Hanmei Liu, Shoukui Tao
Summary: An increasing number of studies have shown the important role of reactive oxygen species (ROS) in the chilling injury of postharvest fruit and vegetables. This study investigated the electron transport chain of papaya fruit stored at different temperatures and its connection to ROS. The results revealed that a lower storage temperature suppressed the expression of CpCCO and induced the upregulation of CpAOX in papaya fruit, leading to a transition from the cytochrome pathway to the cyanide-resistant respiratory pathway as the primary electron transport pathway, which effectively curbed ROS accumulation and mitigated cell membrane damage, ultimately inhibiting chilling injury.
POSTHARVEST BIOLOGY AND TECHNOLOGY
(2023)
Article
Agronomy
Shoukui Tao, Yonggui Pan
Summary: This study found that storing papaya fruit at 1℃ can alleviate the development of chilling injury symptoms compared to storing them at 6℃. The 1℃ storage inhibits the degradation of cell wall polysaccharides and the breakdown of pectin and cellulose.
POSTHARVEST BIOLOGY AND TECHNOLOGY
(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.
