摘要：
The Lentinus edodes protein (LP) is a high-quality protein known for its well-balanced amino acid composition. In this study, we developed three-dimensional (3D)-printed microwaveable food using a combination of LP and potato flour, and optimized the formulation to achieve a ratio of LP: potato flour: xanthan gum: water = 2:8:1:23. The 3D-printed samples exhibited better shape, weight, and size compared to the molded samples after microwave treatment, with the most favorable microwave effect observed at a 90% filling ratio. The LP content affected the viscosity and retrogradation value of the LP–potato starch mixture. Microwave duration affected the surface hardness, interior softness, and moisture content of the product. The highest overall score of 8.295 points was obtained with a microwave processing duration of 2 min. This study lays a foundation for the development of LP-based 3D-printed food.
摘要：
Lipids are crucial components for the maintenance oof normal structure and function in the nervous system. Elucidating the diversity of lipids in spinal cords may contribute to our understanding of neurodevelopment. This study comprehensively analyzed the fatty acid (FA) compositions and lipidomes of the spinal cords of eight domesticated animal species: pig, cattle, yak, goat, horse, donkey, camel, and sika deer. Gas chromatography-mass spectrometry (GC-MS) analysis revealed that saturated fatty acids (SFAs) and monounsaturated fatty acids (MUFAs) were the primary FAs in the spinal cords of these domesticated animals, accounting for 72.54-94.23% of total FAs. Notably, oleic acid, stearic acid and palmitic acid emerged as the most abundant FA species. Moreover, untargeted lipidomics by UPLC-Q-Exactive Orbitrap-MS demonstrated that five lipid classes, including glycerophospholipids (GPs), sphingolipids (SPs), glycerolipids (GLs), FAs and saccharolipids (SLs), were identified in the investigated spinal cords, with phosphatidylcholine (PC) being the most abundant among all identified lipid classes. Furthermore, canonical correlation analysis showed that PC, PE, TAG, HexCer-NS and SM were significantly associated with genome sequence data. These informative data provide insight into the structure and function of mammalian nervous tissues and represent a novel contribution to lipidomics.
作者：
Liu, Ruying;He, Qiang;Wu, Yue;Wang, Jinqiu;Fu, Jie
期刊：
Journal of Cereal Science,2021年102:103300 ISSN：0733-5210
通讯作者：
Yue Wu
作者机构：
[Liu, Ruying; Fu, Jie; Wu, Yue; He, Qiang; Wang, Jinqiu] Cent South Univ Forestry & Technol, Food Sci & Engn Coll, Natl Engn Lab Rice & By Prod Deep Proc, Changsha 410004, Hunan, Peoples R China.
通讯机构：
[Yue Wu] N;National Engineering Laboratory for Rice and By-product Deep Processing, Food Science and Engineering College, Central South University of Forestry and Technology, Changsha, 410004, Hunan, China
摘要：
The absorption and excretion of cadmium (Cd) in female rats fed with contaminated cooked brown rice (cBR) and cooked white rice (cWR) were evaluated in vivo for 24 h. Results showed that even when essential metals were abundant, the Cd absorption rate in the gastrointestinal (GI) tract of rats administered with cBR and cWR could reach >10% and >15% on average, respectively. When the body is under normal ionic state, Cd absorption was not disrupted by the amount of simultaneously ingested essential metal elements. The absorption segment of Cd was primarily in the duodenum. The Cd in the GI tract of cWR group had higher AUClast (2.02) than that of cBR group (1.44). Fecal excretion was the major route of Cd removal instead of urination. Approximately 15.00%–55.09% of the administered Cd was excreted via feces in the cBR group and 21.60%–27.38% in the cWR group. In summary, the cBR group had lower Cd absorption rate and AUClast value and higher Cd excretion rate than the cWR group. This study is helpful in implementing immediate interventions and determining the safety profiles of Cd in cooked rice matrix.
摘要：
The influences of bran components and glucose oxidase on the gluten development and water distribution in bread dough were investigated. Two major bran components, such as cellulose and arabinoxylan (AX), were included in the dough formula, and exogenous ferulic acid (FA) was also added together with AX. GOX was included in both straight grade flour (SGF) dough and bran components containing dough. Bran components reduced the dough density and interfered protein polymerization in bread dough. AX caused more deterioration in gluten development than cellulose owing to its higher water competing ability with gluten. Inclusion of free FA induced a weaker gluten network probably because of its accelerating effect of dough breakdown. Moreover, GOX improved dough porosity and increased dough development time and stability. GOX stabilized protein secondary structure by increasing a-helix and (3-sheet conformation and enhanced water availability to gluten by promoting the proportion of less-tightly bound water. Cellulose resulted in smaller enhancement of dough strength after GOX addition, for instance, half of the increase in dough stability compared to AX. Briefly, AX showed more interference with gluten formation than cellulose. Although the function was disturbed in bran component containing dough, GOX still improved the strength and structure of gluten.
摘要：
In order to interpret the mechanism underlying the changes in rice flour (RF), rice starch (RS), and their gels after green tea polyphenols (GTPs) addition, the pasting, thermodynamic, gel theological attributes, and freeze-thaw stability of brown, refined RF, and RS were studied. GTPs reduced all pasting attributes of brown, refined RF, and RS mainly due to the building of the cross-linking between starch granule and GTPs. It also decreased the peak temperature and gelatinization enthalpy of RF and RS by facilitating the hydration of starch granules. The retrogradation degree after storage was reduced as well by GTPs, showing the inhibition on the long-term retrogradation of RP and RS. GTPs induced more reductions in G' than in G '', and greater changes in RS than in RF. Moreover, GTPs improved the freeze-thaw stability of RF and RS gel. The addition of NaCl or sucrose showed certain impacts on these physical properties of rice flour or gel by interfering the cross-linking between GTPs and starch chain. Briefly, apart from starch, GTPs could remarkably influenced the pasting and thermodynamic attributes of brown and refined RF, it was proven a promising alternative in inhibiting the retrogradation and enhancing the freeze-thaw stability in rice-based products.
摘要：
Acrylamide (AcA) contents of different rice flour- and wheat flour-based butter cookies baked at 130 degrees C for 20, 55, or 90 min were investigated. AcA contents of different flour-based cookies increased with baking time. Color parameters in terms of CIE L*, b*, C*, and Delta E values showed significant opposite correlation to the AcA formation in each of the raw flour cookie. The cookies based on white rice flour had the lowest AcA contents ranging from not detectable (ND) to 204 mu g/kg, followed by cookies based on brown rice flour (ND to 450 mu g/kg), white wheat flour (155 mu g/kg to 661 mu g/kg), and whole wheat flour (306 mu g/kg to 982 mu g/kg). Considerably lower AcA levels were found in the rice flour-based cookies than in the wheat flour-based cookies, as well as in the milled flour-based cookies than in the whole-grain cookies. Although the flour source was considered to play a primary role in determining the AcA content, AcA content was apparently not dependent on the quantities of reducing sugars and free asparagine in the starting raw flour and cookies during baking. In summary, given its reducing potential for AcA formation, rice flour could be used in the production of cookies safe from heat-induced contaminants.
关键词：
Cellulose;Arabinoxylan;Protein secondary structure;Rheology;Water distribution
摘要：
The effects of bran components such as cellulose, arabinoxylan (AX), and ferulic acid (FA), and transglutaminase (TG) on the thermomechanical attributes and protein polymerization of bread dough were investigated. Bran components prolonged development time and decreased dough stability, while TG increased the two attributes mainly attributed to its cross-linking ability on gluten proteins. Both AX and TG decreased the setback and hot-gel stability, probably because of the interaction with starch chains that restricted the recrystallization and amylose exudation. Cellulose and AX reduced the elastic and viscous moduli of bread dough, and AX induced more reductions than cellulose. AX fortified with FA caused more water transition from the bound state to the free state than cellulose and AX. TG enhanced the water availability to gluten and resulted in a strengthened gluten network. Briefly, AX exerted more interference with gluten development due to the chain structures and higher water binding ability. TG improved dough strength, but its function could be interfered with by bran components. The study interpreted the interactions between bran components, TG, and gluten protein in bread dough and provided an important experimental basis for the development of bran-containing products.
摘要：
In this work, the interaction of the soybean Bowman-Birk inhibitor (BBI) with stevioside (STE) was studied by stopped-flow-fluorescence and molecular docking. STE's inactivation of protease-inhibitor activities in soymilk and the influence of STE addition on the sensory character of soymilk were also evaluated. The results indicate that STE binds BBI with a binding constant ( Ka) of 3.38 x 10(5) L mol(-1) to form a 1:1 complex. The docking study reveals that two hydrogen bonds are formed between the side-chain of Lys16 (reactive site 1) of BBI and the glucose-ring hydroxyl groups of STE, which may block BBI from contacting trypsin and thus deactivate the trypsin-inhibitor activity (TIA) of BBI. Moreover, the residual TIA in soymilk could also be inactivated by STE. A mixture of 159 mg/L STE and 60 g/L sucrose could be used for sweetening soymilk without affecting the sensory characteristics when compared to a reference product sweetened with 9% sucrose.
摘要：
Investigating the bioaccessibility and bioavailability of Cd based on real contaminated cooked rice matrixes helps establish an accurate risk assessment method and effectively reduce the digestion and absorption of Cd. An 11-day in vitro rapid Caco-2/HT-29 co-culture cell model was used to establish and evaluate the simulation of the absorption and transport of Cd in the small intestine with a 70:30 Caco-2/HT-29 co-culture ratio and 1.0 mmol L(-1) butyric acid as a differentiation inducer. The bioaccessibility and bioavailability of Cd in cooked rice were studied using the cell model combined with an in vitro digestion model. The bioaccessibility of Cd of each of the three cooked rice samples was significantly higher in the gastric phase (59.04-80.23%) than in the gastrointestinal phase (37.14-52.93%). Despite the extension of the digestion time of the gastrointestinal phase, no significant difference was found among the time points. Results demonstrated that the amount of undigested residue, not the level of Cd contamination, significantly contributed to the bioaccessibility of Cd, which was affected by pH or ion. The absorption rate of Cd (25.08% +/- 3.05%) was greater than the values obtained using the pure Caco-2 cell models. The bioavailability of Cd (8.29% +/- 1.95%) was almost similar to that of Zn(2+) (6.66% +/- 1.41%) in the cooked rice matrix, indicating that the intestinal epithelium expressed a strong absorptive capacity of Cd during the absorption of essential metallic elements. The 11-day rapid Caco-2/HT-29 co-culture cell model combined with the in vitro digestion model was an efficient tool for studying the bioaccessibility and bioavailability of Cd or other substances in a food matrix to further investigate mechanistic steps and screen a broad set of food matrix factors.
