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Journal of the Science of Food and Agriculture
Blackwell Scientific Publ.
Journal of the Science of Food and Agriculture

Blackwell Scientific Publ.

0022-5142

Journal of the Science of Food and Agriculture/Journal Journal of the Science of Food and AgricultureSCIISTP
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    10页
      原文链接:
    • NSTL

    Phenolic composition, antioxidant and antiacetylcholinesterase activities of Opuntia ficus‐indica peel and flower teas after in vitro gastrointestinal digestion

    Meriem Amrane‐AbiderCristina NerínAbderezak TamendjariMaria Luísa M Serralheiro...
    9页
    查看更多>>摘要：Abstract BACKGROUND The flowers and peels of cactus Opuntia ficus‐indica (OFI) are by‐products generally discarded. Their beneficial properties have been linked to the chemical composition without taking into account its transformations during digestion. This study evaluated and compared the phenolic composition, antioxidant and antiacetylcholinesterase activities of OFI peel and flower teas before and after in vitro gastrointestinal digestion. RESULTS Results showed that OFI peel tea was a source of natural phenolic compounds and carotenoids, while OFI flower tea was a source of flavonoids. Both OFI peel and flower teas exhibited high antioxidant activities (AAs) measured by several tests [1,1‐diphenyl‐2‐picrylhydrazyl radical (DPPH?), reducing power (RP), hydrogen peroxide scavenging activity (HPSA)]. Flower teas presented a higher antiacetylcholinesterase inhibition percentage than peel teas. Significant decreases of acetylcholinesterase and AAs were obtained under in vitro gastrointestinal digestion. Fourteen phenolic compounds typical of phenolic acids and flavonoids were identified in both teas. These compounds seemed to be more affected by pancreatic than by the gastric conditions. CONCLUSION OFI peel tea has been found as a source of natural phenolic compounds and carotenoids, while OFI dry flower tea as a source of flavonoids. The OFI flower tea phytochemicals were more stable than peel tea during the digestive process. These findings suggest that peels and flowers of OFI should be considered as sources of healthy ingredients. ? 2022 Society of Chemical Industry.
      原文链接:
    • NSTL
    • Wiley

    Meal nutritional characteristics and oil profile of sprouted, dehulled, and solvent‐extracted canola

    Ahmad F AlhomodiMark BerhowWilliam R GibbonsEwumbua Monono...
    9页
    查看更多>>摘要：Abstract BACKGROUND Canola meal has limited utilization in feed and food applications because of the presence of antinutritional factors and a high fiber content. Thus, the present study used 3‐day canola seed sprouting followed by hull removal to improve the nutritional quality of canola as a feed and food ingredient to further enhance and diversify the canola market. RESULTS Seed sprouting and the hull removal process resulted in 63.2% sprouts, 29.3% mix fractions (MF) (hulls, ungerminated seed, and delayed sprouts) and 8.1% mass loss during sprouting. Fresh sprouts and MF were dried, ground and defatted to compare the obtained meals and oils with their counterparts of raw seed. Defatted sprouts (DFSP) resulted in a 46.2% reduction in crude fiber, a 34.3% reduction in acid detergent fiber and a 43.4% reduction in neutral detergent fiber compared to defatted raw seed (DFSE). DFSP provided a 10.1% higher protein content and a 5.9% increase in total amino acid content with higher essential amino acids compared to DFSE. Total carbohydrate was lowered by 5.5%, phytic acid content was lowered by 25.9%, and ash content was lowered by 5.5% in DFSP, whereas total glucosinolate content was higher in DFSP (13.1 μmol?g?1) than in DFSE (8.8 μmol?g?1). Sprouts and MF showed an oil content of 38.4% and 9.6%, respectively, compared to raw seed (34.5%). CONCLUSION Sprouting and hull removal of canola seed can potentially provide nutritive meal for food and feed applications. ? 2022 Society of Chemical Industry.
      原文链接:
    • NSTL
    • Wiley

    New glucogenesis inhibition model based on complete α‐glucosidases from rat intestinal tissues validated with various types of natural and pharmaceutical inhibitors

    Do Kyoung KimByung‐Hoo Lee
    6页
    查看更多>>摘要：Abstract BACKGROUND Inhibition of intestinal α‐glucosidases from rat intestinal acetone powder (RIAP) has been widely used in research focused on regulating glucogenesis to be applied as a strategy to control obesity and type II diabetes. However, the crude extract has different compositions of α‐glucosidases than a complete RIAP suspension due to enzymes anchored on the intestinal tissues after the extraction. Here, the inhibitory effects of different pharmaceutical and food‐grade inhibitors on the enzymes in the RIAP suspension were investigated. RESULTS Instead of crude extracts from RIAP, the RIAP suspension without the extraction process was applied to optimize the α‐glucosidase inhibitory model by pharmaceutical/natural inhibitors. The results clearly showed that the half‐maximal inhibitory concentration ratios of four individual α‐glucosidases by various inhibitors were different between the RIAP suspension and the crude extract. In particular, isomaltase from the RIAP suspension required more inhibitors than the crude extraction did, as this enzyme is still anchored to the remaining intestinal tissue from the extraction process. CONCLUSION The crude extract from RIAP contains only a portion of the enzymes, which poses limitations for determining the precise inhibitory properties by various types of enzyme inhibitors. On the contrary, an in vitro assay with RIAP suspension that has all the α‐glucosidases is a more suitable method for determining digestibility of glycemic carbohydrates. This new approach can be applied to the development of natural/synthetic α‐glucosidase inhibitors to attenuate the postprandial glycemic response more accurately. ? 2022 Society of Chemical Industry.
      原文链接:
    • NSTL
    • Wiley

    Effects of cuticular wax on the postharvest physiology in fragrant pear at different storages

    Huijuan MaoYunhao LvGuogang ChenYing Jiang...
    10页
    查看更多>>摘要：Abstract BACKGROUND Epidermal wax is an important factor affecting the storage quality of fruits and vegetables. Previous studies have shown that the epidermal wax of fruits undergoes significant changes during storage, but there are few studies on the effects of different storage methods on the changes in waxes and the relationship with storage quality. To investigate the effect of cuticular wax on the postharvest physiology in fragrant pear, equal numbers of fragrant pear fruits were stored in room temperature storage (control), cold storage and controlled atmosphere (CA) storage environs, respectively. RESULTS Gas chromatography‐mass spectrometry analysis revealed that the prevailing compositions of cuticular wax of fragrant pear were alkanes, alkenes, alcohols, aldehydes, esters and fatty acids. Compared with the control, cold storage and CA storage significantly inhibited changes in postharvest physiology, total wax contents and wax compositions of fragrant pear, and the effects of CA storage were more pronounced than cold storage. Under different storage methods, total wax contents and wax compositions show different correlations with various physiological indicators. CONCLUSION The results obtained in the present study indicate that cold storage and CA storage altered the fragrant pear cuticular wax contents and constituents, thus changing the postharvest physiology quality. The changes in the metabolism of wax components caused by the changes in storage environment mainly affect the changes in the hardness of fragrant pears. The present study provides a theoretical basis for the preservation and storage of fruits. ? 2022 Society of Chemical Industry
      原文链接:
    • NSTL
    • Wiley

    Acibenzolar‐S‐methyl activates mitogen‐activated protein kinase cascade to mediate chlorophyll and carotenoid metabolisms in the exocarp of Docteur Jules Guyot pears

    Canying LiJie ZhuYuan ChengJiabao Hou...
    11页
    查看更多>>摘要：Abstract BACKGROUND Acibenzolar‐S‐methyl (ASM), a well‐known plant activator, has been used to protect fruit and vegetable from fungal invasion and maintain quality. However, little is known about the molecular mechanism of ASM in regulating chlorophyll and carotenoid metabolisms. Therefore, Docteur Jules Guyot pears were used as the materials to study the changes of hydrogen peroxide (H2O2) production, mitogen‐activated protein kinase (MAPK) cascade, transcription factors, chlorophyll, and carotenoid metabolisms after ASM and PD98059 (a MAPK cascade blocker) treatments. RESULTS ASM increased NADPH oxidase (NOX) and superoxide dismutase (SOD) activities, and H2O2 content, promoted PcMAPKKK1, PcMAPKK3, and PcMAPK6 expressions, and down‐regulated PcMYC2, PcPIF1, PcPIF3, and PcPIF4 expressions in exocarp of pears. ASM also delayed the decrease of chlorophyll a and b contents, and inhibited the accumulation of β‐carotene, lycopene and lutein, PcNYC1, PcHCAR, PcPPH, PcSGR1/2, PcPAO, PcPSY, PcLCYB, PcCRTZ2, PcCCS1 expressions, and promoted PcLCYE expression. PD98059 + ASM treatments depressed SOD and NOX activities and H2O2 content, inhibited PcMAPKKK1, PcMAPKK3, PcMAPK6, PcPIF1, and PcPIF3 expressions, and promoted PcMYC2 and PcPIF4 expressions in exocarp of pears. Additionally, PD98059 + ASM accelerated PcNYC1, PcHCAR, PcPPH, PcSGR1/2, PcPAO, PcPSY, PcCYB, PcCRTZ2, and PcCCS1 expressions, thereby reducing chlorophyll a and b contents, and promoting β‐carotene, lycopene and lutein contents. CONCLUSIONS Postharvest ASM treatment promoted the production of H2O2 to activate the MAPK cascade, then phosphorylated/dephosphorylated transcription factors expression, and delayed chlorophyll decomposition and carotenoid synthesis in pears. ? 2022 Society of Chemical Industry.
      原文链接:
    • NSTL
    • Wiley

    Protective effect of surface‐layer proteins from four Lactobacillus strains on tumor necrosis factor‐α‐induced intestinal barrier dysfunction

    Jiaojiao ZhangQinpei LiLiying WuShichen Xu...
    8页
    查看更多>>摘要：Abstract BACKGROUND The intestinal epithelium is considered the first defense protection against exogenous harmful substances, playing an indispensable role in regulating intestinal health. The protection offered by surface‐layer proteins (Slps) from different Lactobacillus strains on an impaired intestinal barrier was investigated in this study. RESULTS Four Slps pre‐incubated for 6?h significantly prevented the reduced transepithelial electrical resistance value and increased paracellular permeability in tumor necrosis factor (TNF)‐α‐induced Caco‐2 monolayers. TNF‐α induced lower protein expression of occludin and zonula occludens‐1, and abnormal distributions of occludin and zonula occludens‐1 were ameliorated by four Slps as well. Additionally, four Slps weakened TNF‐α‐evoked interleukin‐8 secretion and nuclear factor‐κB activation. CONCLUSION Four Slps from different strains prevent the intestinal barrier from TNF‐α‐induced dysfunction through blocking the nuclear factor‐κB signaling pathway. ? 2022 Society of Chemical Industry.
      原文链接:
    • NSTL
    • Wiley

    Characterization and evaluation of the influence of an alginate, cocoa and a bilayer alginate–cocoa coating on the quality of fresh‐cut oranges during storage

    Virginia GlicerinaLorenzo SiroliEster BetoretGiada Canali...
    8页
    查看更多>>摘要：Abstract BACKGROUND Fresh‐cut products are ready‐to‐use goods which retain the fresh characteristics of raw produce. However, numerous factors restrict the quality and shelf‐life of fresh‐cut products. One of the most promising, convenient and safe technologies to preserve the quality and to prolong the shelf‐life of fresh fruits and vegetables is the application of edible coatings. RESULTS The aim of this study was to investigate the effects of different coatings (alginate‐based, cocoa‐based and a combination of them) on physicochemical, microbiological and sensory characteristics of fresh‐cut oranges during storage. Preliminary rheological analyses were performed on coatings in order to characterize them. The three different coated orange samples were packaged in polyethylene terephthalate trays under atmospheric conditions and stored for 9?days at 6?°C. During storage, all samples were analysed for water activity, moisture, colour, texture, microbiological analyses and sensory quality. Orange samples coated with sodium alginate maintained the highest quality characteristics in terms of texture and microbiological properties, but not from a sensory point of view. Samples coated only with cocoa presented very high sensory attributes, but the lowest microbiological and textural quality. Samples covered in both alginate and cocoa demonstrated the best quality parameters throughout the whole storage period, including high sensory characteristics and the lowest microbiological cell loads (yeast and mesophilic aerobic bacteria under the threshold limit of 6.0 log cfu?g?1). CONCLUSION The bilayer coating represented the best solution in order to develop new ready to‐eat‐fresh oranges with both high textural and sensory attributes and prolonged shelf‐life. ? 2022 Society of Chemical Industry.
      原文链接:
    • NSTL
    • Wiley

    Structural and emulsifying properties of soybean protein isolate glycated with glucose based on pH treatment

    Xiaotong SunQiang CuiRui LiLianghuan Hao...
    11页
    查看更多>>摘要：Abstract BACKGROUNDS In the present study, a glycosylated soybean protein with glucose was prepared after pH treatment under different conditions (5.0, 6.0 7.0, 8.0, 9.0) and the conformation and emulsifying properties of soybean protein isolate (SPI) and soybean protein isolate‐glucose (SPI‐G) were investigated. RESULTS The degree of grafting (37.11%) and browning (39.2%) of SPI‐G conjugates were obtained at pH?9.0 (P?<?0.05). The results of analysis of polyacrylamide gel electrophoresis, Fourier transform infrared spectroscopy and Endogenous fluorescence spectroscopy showed that the Maillard reaction between the SPI and glucose occurred and the natural rigid structure of test proteins was stretched and became looser, and thus the tertiary conformation was unfolding. Furthermore, the particle size of the all of samples was reduced under different pH conditions, indicating that pH treatment can increase the flexibility of SPI molecules. The proteins exhibited the best surface hydrophobicity, thermal stability and emulsifying activity (EA) of modified products when subjected to a pH treatment of 9.0, whereas they afforded the best emulsion stability (ES) at pH?8.0. There was a good correlation between the molecular flexibility and emulsifying properties of SPI‐G [0.963 (F:EA) and 0.879 (F:ES)] (P?<?0.05). CONCLUSION The present study shows that the structural and emulsification characteristics of natural SPI and SPI‐G conjugates have been significantly enhanced via pH treatment and these results provide a theoretical guidance for the application of glycosylated SPI in the food industry. ? 2022 Society of Chemical Industry.
      原文链接:
    • NSTL
    • Wiley

    Effect of superfine grinding on physical properties, bioaccessibility, and anti‐obesity activities of bitter melon powders

    Ying ZhuJuan BaiXiwen QianXue Yang...
    11页
    查看更多>>摘要：Abstract BACKGROUND Bitter melon is widely applied to the treatment of diabetes and obesity, but few studies focus on the processing procedure of bitter melon. The differences in physical properties, bioaccessibility, and anti‐obesity activity of bitter melon powder (BMP) produced with or without superfine grinding were investigated to optimize an effective processing procedure. RESULTS Results showed that superfine grinding could improve the physical properties of BMP, represented by greater bulk density, lower water‐holding capacity, and higher bioactive compounds’ solubilities. Superfine grinding remarkably affected the bioaccessibility of phenolics and the antioxidant capacity of bitter melon during in vitro digestion. Meanwhile, after a 4?week treatment, 25?μm BMP showed a greater anti‐obesity activity with reduction in the serum insulin levels from 16.47 to 13.10?mIU?L?1, reversing high‐fat‐diet‐induced glucose intolerance, decreasing levels of serum lipids and hepatic lipid accumulation compared with the high‐fat diet group. CONCLUSION In conclusion, superfine grinding was beneficial for improving the physical properties and bioaccessibility, simultaneously facilitating the anti‐obesity activity of bitter melon, which will provide a reference for direct utilization of bitter melon as a health food to relieve symptoms of obesity. ? 2022 Society of Chemical Industry.
      原文链接:
    • NSTL
    • Wiley