摘要：
In this study, phenolic-rich extracts from Sanghuangporus vaninii (SHE) were prepared, the phenolic profile and main phenolic compound content of SHE were studied by UPLC-Orbitrap-MS, and the antioxidant and antiproliferation activities of SHE were evaluated. The results showed that the total polyphenol content and the total flavonoid content of SHE were 42.420 & PLUSMN; 0.011 mg GAE/g EW and 8.504 & PLUSMN; 0.205 mg RE/g EW, respectively. Moreover, 14 phenolic acids and 8 flavonoids in SHE were identified, among which, the major polyphenols were protocatechualdehyde (394.68 & mu;g/g), protocatechuic acid (196.88 & mu;g/g), caffeic acid (96.11 & mu;g/g), L-phenylalanine (12.72 & mu;g/g) and (+)-taxifolin (8.59 & mu;g/g). SHE showed strong radical scavenging, anti-lipid peroxidation and anti-DNA damage capacity in vitro. SHE could effectively induce HepG2 cell apoptosis via the caspases-dependent mitochondrial apoptotic pathway and arrest the cell cycle in the G0/G1 phase. The present study suggested that S. vaninii could be a valuable source of natural antioxidative and antiproliferative ingredients.
摘要：
To understand how amylose content and crystal type regulated the digestibility of starch-lipid complex nano -particles, this study used waxy corn starch (WCS), normal corn starch (NCS) and high-amylose corn starch (HCS) with different amylose contents and NCS (A-type), potato starch (PtS, B-type) and pea starch (PS, C-type) with different crystal types to investigate the effects of amylose content and crystal type on the structure and di-gestibility of starch-lauric acid (LA) complex nanoparticles. A significant increase in complex index (CI), R1047/ 1022, relative crystallinity, and enthalpy of gelatinization (& UDelta;H) was found in starch-LA complex nanoparticles with amylose contents increasing. The increases in resistant starch (RS) and slowly digestible starch (SDS) contents of WCS-LA complex nanoparticles, NCS-LA complex nanoparticles and HCS-LA complex nanoparticles were 29.33%, 40.29% and 93.90% compared to their respective controls. Furthermore, PtS-LA complex nano -particles (PtS-LANPs) showed the highest increase in CI, R1047/1022, relative crystallinity, and & UDelta;H compared to NCS-LA complex nanoparticles (NCS-LANPs) and PS-LA complex nanoparticles (PS-LANPs). For RS and SDS contents, the highest increased was found in PtS-LANPs (56.99%), followed by NCS-LANPs (40.29%) and PS-LANPs (31.44%) as compared to their respective controls. Results could provide basic data to prepare starch-lipid complex nanoparticles with desired digestibility.
作者机构：
[Wu, Xiuxiu; Luo, Feijun; Guo, Tianyi; Lin, Qinlu] Cent South Univ Forestry & Technol, Natl Engn Lab Deep Proc Rice & Byprod, Hunan Key Lab Grain Oil Deep Proc & Qual Control, Coll Food Sci & Engn,Hunan Key Lab Proc Food Speci, Changsha 410004, Peoples R China.;[Luo, Feijun; Lin, Qinlu] Cent South Univ Forestry & Technol, Coll Food Sci & Engn, Changsha 410004, Peoples R China.
通讯机构：
[Feijun Luo; Qinlu Lin] N;National Engineering Laboratory for Deep Process of Rice and Byproducts, Hunan Key Laboratory of Grain-oil Deep Process and Quality Control, Hunan Key Laboratory of Processed Food for Special Medical Purpose, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, China
关键词：
Brown rice;Nutrition;Functional food;Diseases;Mechanism
摘要：
Brown rice (BR) is a traditional health food being rich in various active substances, which have effective preventive and therapeutic effects on many diseases. In this review, we systemically summarized the efficacy of BR on cardiovascular diseases (CVDs), hyperlipidemia, hypertension, diabetes, obesity, osteoporosis, neurodegenerative diseases, cancer, immune disorders, inflammation, anxiety, liver and stomach damage, etc. Underlying mechanisms have also been analyzed, which include regulating lipid synthesis and metabolism, improving insulin levels and increasing glucose metabolism, anti-oxidation, promoting the immune system, transcription and non-transcriptional regulation, blocking cell cycle, thereby improving disease symptoms and reducing its recurrence rate. Generally, BR has been almost disappeared in modern society, but it is promising to exploit the potential to become a functional food. Further research on the nutritional value, variety differences, storage problems, taste and molecular mechanism of BR will be conducive to help meticulously design clinical intervention trials and ultimately improve the treatment and prevention of various diseases.(c) 2023 Beijing Academy of Food Sciences. Publishing services by Elsevier B.V. on behalf of KeAi Communications Co., Ltd. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
期刊：
JOURNAL OF EXPERIMENTAL BOTANY,2023年74(10):3003-3018 ISSN：0022-0957
通讯作者：
Feng Yu<&wdkj&>Qinlu Lin
作者机构：
[Tang, Yuqin; Li, Wanjing; He, Wei; Lin, Qinlu] Cent South Univ Forestry & Technol, Natl Engn Lab Rice & Byprod Deep Proc, Changsha 410004, Peoples R China.;[Wang, Long; Yu, Feng; Luo, Xiao; He, Wei] Hunan Univ, Coll Biol, Key Lab Plant Funct Genom & Dev Regulat, Changsha 410082, Hunan, Peoples R China.;[Yu, Feng; Luo, Xiao] Hunan Acad Agr Sci, Hunan Hybrid Rice Res Ctr, State Key Lab Hybrid Rice, Changsha 410125, Peoples R China.
通讯机构：
[Feng Yu] H;[Qinlu Lin] N;Hunan Province, Key Laboratory of Plant Functional Genomics and Developmental Regulation, College of Biology, Hunan University , Changsha 410082 , P. R. China<&wdkj&>State Key Laboratory of Hybrid Rice, Hunan Hybrid Rice Research Center, Hunan Academy of Agricultural Sciences , Changsha, 410125 , P. R. China<&wdkj&>National Engineering Laboratory for Rice and By-product Deep Processing, Central South University of Forestry and Technology , Changsha 410004 , P. R. China
摘要：
Chalky endosperm negatively affects the appearance, milling, and eating qualities of rice (Oryza sativa L.) grains. Here, we report the role of two receptor-like kinases, FERONIA-LIKE RECEPTOR 3 (FLR3) and FERONIA-LIKE RECEPTOR 14 (FLR14), in grain chalkiness and quality. Knockouts of FLR3 and/or FLR14 increased the number of white-core grains caused by aberrant accumulation of storage substances, resulting in poor grain quality. Conversely, the overexpression of FLR3 or FLR14 reduced grain chalkiness and improved grain quality. Transcriptome and metabolome analyses showed that genes and metabolites involved in the oxidative stress response were significantly up-regulated in flr3 and flr14 grains. The content of reactive oxygen species was significantly increased in flr3 and flr14 mutant endosperm but decreased in overexpression lines. This strong oxidative stress response induced the expression of programmed cell death (PCD)-related genes and caspase activity in endosperm, which further accelerated PCD, resulting in grain chalkiness. We also demonstrated that FLR3 and FLR14 reduced grain chalkiness by alleviating heat-induced oxidative stress in rice endosperm. Therefore, we report two positive regulators of grain quality that maintain redox homeostasis in the endosperm, with potential applications in breeding rice for optimal grain quality. Rice FLR3 and FLR14 positively regulate grain quality via maintaining endosperm redox homeostasis and alleviate endosperm oxidative stress caused by high temperature.
摘要：
Extracts of the Pueraria mirifica (Kudzu) plant have several significant human health-promoting benefits. This study utilized orthogonal tests to evaluate the effects of differential ultrasonic power, microwave, and time on the rate of flavonoid extraction from Kudzu samples. Ultrafine processing resulted in finer powder microstructures (SEM) with high solubility. The smallest D50 measurements of ultrafine Kudzu flower and root particles were 11.7±0.004b and 14.3±0.013c μm, respectively. Increasing ultrasonic power from 200 to 600W yielded increased flavonoids. Increased microwave power from 200 to 800W also yielded increased flavonoid extract. We found that the best combination factor was A3B2C3 (A-ultrasonic power, B- time, and C- microwave power), showing that flavonoid extraction rate was primarily influenced by microwave power, followed by ultrasonic time and ultrasonic power. Conclusively, ultrafine pulverization increased the flavonoid extraction rate from Kudzu powder particles. Also, scanning electron microscopy results showed that the finer particles had increased solubility.
作者机构：
[He, Hao; Chen, Hongjun; Shi, Pengtu; Xu, Yinyu] Hunan Prov Inst Prod & Goods Qual Inspect, Changsha 410004, Peoples R China.;[Zhou, Wenhua; Shi, Hao; Wen, Qian] Cent South Univ Forestry & Technol, Coll Food Sci & Engn, Changsha 410004, Hunan, Peoples R China.;[Zhou, Wenhua; Xu, Yinyu] 498 Shaoshan South Rd, Changsha, Hunan, Peoples R China.
通讯机构：
[Yinyu Xu] H;[Wenhua Zhou] C;Hunan provincial institute of product and goods quality inspection , Changsha 410004 , China<&wdkj&>College of Food Science and Engineering, Central South University of Forestry and Technology , Tianxin District, Changsha City, Hunan Province, Changsha 410004 , China
关键词：
Pine needle extract;fermentation;microbiome;fungal communities;lactic acid bacteria
摘要：
To improve the quality and organoleptic properties of fermented pine needle, the physiological parameters and microbial communities must be explored. In this study, high-throughput sequencing was used to explore bacterial and fungal communities during the fermentation process of pine needle after adding starter culture of 0.8% activated dry yeast and Lactobacillus fermentum CECT5716 and Bifidobacterium Breve M-16 V. During the fermentation, the total flavonoid (from 0.049 to 111.404 mg/L) and polyphenol (from 19.412 to 183.399 mg/L) contents increased rapidly from 0 to 15 days. The total sugar increased from 0 to 3 days fermentation with a range from 3.359 mg/mL to 45.502 mg/mL in yeast fermentation stage, and reached the maximum value on day 3. The content of total acid (39.167 g/L) and amino acid nitrogen (1.185 g/L) gradually increased during the entire fermentation process and reached a maximum on day 7 of bacterial fermentation. Firmicutes and Proteobacteria phyla were the predominant bacteria in all time periods. At the genus level, well-known Lactobacillus was the most abundant bacterial strain on day 3, followed by Gluconobacter. The Acetobacter constituted more than 50% of the total bacterial abundance on day 1, but it decreased with the fermentation process. Exploration of fermented pine needle microbial community structure will expand the knowledge about their microbiota to manipulate the microbial community and improve their quality and organoleptic properties using different microbial recipes. Investigation of fermented pine needle microbial communities will contribute to control quality and organoleptic properties of fermented pine needle products.
期刊：
International Journal of Biological Macromolecules,2023年241:124670 ISSN：0141-8130
通讯作者：
Qi, ZW;Yang, GL
作者机构：
[Xie, Pujun; Qi, ZW; Wang, Chengzhang; Qi, Zhiwen; Xue, Xingying] Chinese Acad Forestry, Inst Chem Ind Forest Prod, Natl Engn Lab Biomass Chem Utilizat, Nanjing 210042, Jiangsu, Peoples R China.;[Yang, Chen] R&D Ctr Yunnan Tin Grp holding Co Ltd, Kunming 650000, Peoples R China.;[Yang, Guliang] Cent South Univ Forestry & Technol, Food Sci & Engn Coll, Natl Engn Lab Rice & By Prod Proc, Changsha, Hunan, Peoples R China.;[Li, Dongxu; Zhang, Juanni] Xian Res Inst Chinese Lacquer, All China Federat Supply & Mkt Cooperat, Xian, Shanxi, Peoples R China.
通讯机构：
[Qi, ZW ; Yang, GL ] C;Chinese Acad Forestry, Inst Chem Ind Forest Prod, Natl Engn Lab Biomass Chem Utilizat, Nanjing 210042, Jiangsu, Peoples R China.;Cent South Univ Forestry & Technol, Food Sci & Engn Coll, Natl Engn Lab Rice & By Prod Proc, Changsha, Hunan, Peoples R China.
关键词：
3-ene Urushiol;AgNPs;Soy protein isolate;Chitosan;Antimicrobial activity
摘要：
Inadequate mechanical stretching, poor barrier performance, and easy microbial breeding of soy protein isolate (SPI) and chitosan (CS) composite film limit its application. Inspired by the mussel phenolic-protein structure, novel cross-linked nanoparticles (U/SPI/Ag) were first fabricated to graft 3-ene urushiol (3-U) and Ag+ into SPI through laccase-oxidation. Then, it was blended with appropriate amounts of CS to prepare facile and sustainable composite films (CMs). The covalent binding rate of 3-U to SPI was 69 %-76 % by laccase-oxidation. Moreover, 3-U partially stretched the polypeptide chain of SPI, reduced the hydrophobicity of the protein surface, and increased the sulfhydryl content to (0.8-2.6) x 10(5) mol/g. In addition, 1.5%U/SPI/Ag had a wide particle size distribution ranging from 40 nm to 200 nm. The tensile strength of the 50%CMs increased substantially to 29.6 MPa, and the elongation at break reached 15.2 %. Interestingly, the water vapor permeability coefficient of the incorporated 50%CMs came up to 3.65 x 10(13) (g center dot cm)/(cm(2)center dot s center dot Pa). Furthermore, 50%CMs in vitro significantly stimulated the form of ROS in E. coli, led to the fundamental damage to bacteria, and did not induce any significant toxicity in HUVEC cells.
摘要：
In this study, we developed a method for synthesizing silver nanoparticles (AgNPs) using aqueous assembly assay and anchoring them with camellia seed cake polyphenols (CPs). Zeta potential analysis demonstrated a higher binding affinity of CP-AgNPs to Penicillium digitatum, which could be attributed to the interaction between the hydroxyl group of CP-AgNPs and the polysaccharide present on the fungal cell wall. Compared to AgNPs, the CP-AgNPs outperformed conventional AgNPs in antifungal activity against P. digitatum. The mechanism underlying this antimicrobial effect involves raising the level of oxidative stress by regulating the expression levels of oxidative stress response genes. In addition, CP-AgNPs/CS showed highly effective in reducing citrus decay levels during chamber storage. In conclusion, the use of CPs as anchoring agent in the in-situ aqueous assembly of CP-AgNPs improved their biocompatibility and antimicrobial properties. CP-AgNPs hold great promise for applications in fruit preservation, especially citrus preservation.
通讯机构：
[Feijun Luo; Qinlu Lin] N;National Engineering Center for Deep Process of Rice and Byproducts, Hunan Provincial Key Laboratory of Grain-oil Deep Process and Quality Control, Hunan Key Provincial Laboratory of Processed Food for Special Medical Purpose, College of Food Science and Engineering, Central South University of Forestry and Technology, No. 498, Shaoshan Road, Changsha, 410004, Hunan, PR China
作者机构：
[Ding, Yongbo; Huang, Zhengyu; Wu, Xiaonian; Chen, Huirong; Lin, Qinlu] Cent South Univ Forestry & Technol, Coll Food Sci & Engn, Natl Engn Res Ctr Rice & Byproduct Deep Proc, Hunan Key Lab Processed Food Special Med Purpose,H, Changsha 410004, Hunan, Peoples R China.;[Wang, Xiaoyan] Chongqing Acad Anim Sci, Rongchang 402460, Peoples R China.;[Fang, Yong] Nanjing Univ Finance & Econ, Coll Food Sci & Engn, Collaborat Innovat Ctr Modern Grain Circulat & Saf, Nanjing 210023, Peoples R China.
通讯机构：
[Yongbo Ding] N;National Engineering Research Center of Rice and Byproduct Deep Processing, Hunan Key Laboratory of Processed Food For Special Medical Purpose, Hunan Key Laboratory of Forestry Edible Sources Safety and Processing, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, China
作者机构：
[Shi, Hao; Wang, Yun] Hunan Univ Arts & Sci, Coll Life & Environm Sci, Changde, Peoples R China.;[Xu, Yin yu; Zhou, Wen hua; Wang, Yun; Shi, Hao] Cent South Univ Forestry & Technol, Coll Food Sci & Engn, Changsha, Peoples R China.;[He, Xiao e; He, Fu yin; Shi, Hao] Hunan Appl Technol Univ, Coll Agr & Forestry Sci, Changde, Peoples R China.
通讯机构：
[Shi, H ] H;Hunan Univ Arts & Sci, Coll Life & Environm Sci, Changde, Peoples R China.
关键词：
Grape berry;Calcium spray at flowering;Post-harvest 1-MCP treatment;Preservation;Pre- and post-harvest
摘要：
These tests were carried out to find out how calcium and 1-MCP treatment affected the preservation of grapes, as grapes are highly susceptible to decay during post-harvest storage. The grapes were treated with 5 g/L calcium at the flowering stage, followed by 1 mu L/L 1-MCP treatment after harvesting. When grapevines were treated with a combination of calcium and 1-MCP, the marketable fruit rate (At day 56 of storage, the 1-MCP + Ca2+ treatment group was still 93%, an increase of 29.03% compared to the control group.) and quality improved (At day 28 of storage, the VC content of the 1-MCP + Ca2+ treated group was 4.35 mg/100g, an increase of 25.01% compared to the control group.), while the fruit weight loss rate decreased (At day 56 of storage, the weight loss of the control group was 6.97%, an increase of 39.43% compared to the 1-MCP + Ca2+ treated group.). According to the experimental results, there are several reasons for this. First, in the early stages of fruit storage, the concentration of soluble pectin and soluble fiber, as well as the activities of pectinase and cellulase (related gene levels) were decreased. Secondly, the activity of antioxidant enzymes was increased, while MDA content was decreased. Third, during fruit storage, the respiratory intensity and ethylene release rate were reduced, as was the activity of energy metabolism enzymes. As a result, the aging and deterioration of the fruit during storage were delayed. Principal component analysis revealed that the calcium and 1-MCP combination therapy slowed the decline in grape berry quality, followed by the calcium-treated and 1-MCPtreated fruits. In contrast, grape berry quality declined the most rapidly in the control group.
摘要：
Alkaline phosphatase (ALP) is an indicator of sterilization efficacy of milk products and its activity monitoring is essential for ensuring food safety and controlling product quality. Here, a novel fluorometric method for the determination of ALP activity based on resorcinol monophosphate ester (RME) as a new substrate was proposed to verify pasteurization of milk products. RME was cheap and was simply and novelly synthesized by a two-step method using resorcinol (RC) as the raw material. The mechanism is, after dephosphorylation, RME was transformed to RC, which subsequently react with dopamine (DA) to form a strong fluorescent product, azamonardine. It has a fluorescence emission wavelength at 461 nm under the optimal excitation at 418 nm. The results show that under the optimum conditions, there is a good linear relationship between & UDelta;F (the variation of fluorescence intensity) and ALP activity over 0-5000 mU/L. High sensitivity was achieved (detection limit of 17.34 mU/L) because of high quantum yield of the products and catalytic activity of ALP and the recovery rate is 96.8-106.1%. Compared with national and international standard methods, the detection procedures are simple, just adding RME and DA solution to milk with buffer solution. Our method was successfully applied for ALP activity detection in milk products. Moreover, the catalyst of ALP and the reaction of RME and dopamine are pH dependent, and thus the reaction time could be kept identical by terminating the reaction through adding acids. With high sensitivity, high selectivity, simple operation, and wide linear range, our assay will find more practical applications in food analysis.
通讯机构：
[Bo Zhou] H;Hunan Key Laboratory of Forestry Edible Resources Safety and Processing, Changsha, Hunan 410004, China<&wdkj&>College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China
关键词：
Carbon ion beam;Extracellular monascus yellow pigments (extr-MYPs);Monascus;Nitrogen sources;PH stability
作者机构：
中南林业科技大学 食品科学与工程学院,湖南 长沙,410004;稻谷及副产物深加工国家工程实验室,湖南 长沙,410004;特医食品加工湖南省重点实验室,湖南 长沙,410004;[钱鑫; 周文化; 胡瀚; 张雨鑫] College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, 410004, China, National Engineering Laboratory for Rice and Byproducts Processing, Changsha, 410004, China, Hunan Provincial Key Laboratory of Special Medical Food Processing, Changsha, 410004, China;[王娅殊] College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, 410004, China, National Engineering Laboratory for Rice and Byproducts Processing, Changsha, 410004, China
通讯机构：
[Zhou, W.] C;College of Food Science and Engineering, China
作者机构：
铜仁学院 材料与化学工程学院,贵州 铜仁,554300;中南林业科技大学 食品科学与工程学院,湖南 长沙,410003;[武奕彤; 胡深德; 陆俊; 沈俊利] College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, 410003, China;[朱仁威] College of Materials and Chemical Engineering, Tongren University, Tongren, 554300, China, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, 410003, China
通讯机构：
[Lu, J.] C;College of Food Science and Engineering, China
关键词：
八月瓜籽油;纳米乳液;高压均质;稳定性
摘要：
通过高压均质法制备八月瓜籽油纳米乳液，油相选择八月瓜籽油，乳化剂选择吐温-80，助乳化剂选择丙二醇，以乳液粒径、Zeta电位以及多分散指数（polydispersity index，PDI）为标准，通过单因素试验优化乳液配方与制备工艺，得出制备八月瓜籽油纳米乳液的最佳配方为：八月瓜籽油、吐温-80、丙二醇质量分数分别为10%、2.25%、0.75%；最佳制备工艺参数为：在100 MPa下均质5次。所制得的八月瓜籽油纳米乳液为水包油（oil in water，O/W）型，平均粒径为（146.43±0.47）nm，Zeta电位为（﹣25.67±0.21）mV，PDI为0.16±0.01，在4、25、60 ℃下贮藏25 d后的结果表明，八月瓜籽油纳米乳液在低温环境下贮藏期稳定性较好，Ke值为（2.72±0.11）%，吸光比为0.182±0.005；八月瓜籽油纳米乳液对ABTS阳离子自由基清除能力为（52.29±2.341）μmol Trolox/g，表现出了良好的抗氧化活性。
