摘要：
This work focuses on the impact of explosion puffing drying with different pretreatment on the processability and physical-functional properties in purple sweet potato powder. Compared to the powder by hot air drying, the explosion puffing drying whatever cooked or uncooked pretreatment had a significant beneficial effect in purple sweet potato powder physical-functional properties, which presents bright color, protection of anthocyanin, strong water absorption capacity and oil absorption capacity, and has small effect on granule structure. The uncooked pretreatment powder by explosion puffing drying yielded highest anthocyanin content (1.49 mg/g dry matter) which was about 3 times higher than the hot air drying sample (0.51 mg/g dry matter). Obviously, the explosion puffing drying may offer better processability and nutritional quality than hot air drying. This drying method can be used as a method for preserving functional properties to suit functionality and processability in specific food product for widening the application range of purple sweet potato powder.
作者机构：
[欧阳梦云; 王燕; 孙子钦; 吴卫国] College of Food Science and Technology, Hunan Agricultural University, Changsha, 410128, China;[赵传文] Changsha Kaixue Grain and Oil Food Co., Ltd, Changsha, 410008, China;[曹胜] College of Natural Resources and Environment, Hunan Agricultural University, Changsha, 410128, China
通讯机构：
[Lu, XY; Qin, S] H;[Qin, Si] K;Hunan Agr Univ, Coll Food Sci & Technol, Key Lab Food Sci & Biotechnol Hunan Prov, Core Res Program 1515, Changsha 410128, Hunan, Peoples R China.;Hunan Agr Univ, Coll Biosci & Biotechnol, Hunan Coinnovat Ctr Utilizat Bot Funct Ingredient, Changsha 410128, Hunan, Peoples R China.;Kagoshima Univ, Fac Agr, United Grad Sch Agr Sci, Korimoto 1-21-24, Kagoshima 8900065, Japan.
摘要：
Myricetin has been reported as a promising chemopreventive compound with multiple biofunctions. To evaluate its influence on gene expressions in genome-wide set and further investigate its anti-inflammatory property, the present study performed Gene Ontology and Ingenuity Pathway Analysis (IPA) to describe the basic gene expression characteristics by myricetin treatment in HepG2 cells, confirmed its multi-biofunction by real-time fluorescent quantitative PCR (RT-qPCR), and further verified its anti-inflammatory property by Western blotting and bio-plex-based cytokines assay. The IPA data showed that 337 gene expressions (48% of the top molecules) are disturbed over 2-fold, and the most possible biofunctions of myricetin are the effect on "cardiovascular disease, metabolic disease, and lipid metabolism," via regulation of 28 molecules with statistic score of 46. RT-qPCR data confirmed the accuracy of microarray data, and cytokines assay results indicated that 6 of the total 27 inflammatory cytokine secretions were significantly inhibited by myricetin pretreatment, including TNF-alpha, IFN-gamma, IL-1alpha, IL-1beta, IL-2, and IL-6. The present study is the first time to elucidate the multi-function of myricetin in genome-wide set by IPA analysis and verify its anti-inflammatory property by proteomics of cytokines assay. Therefore, these results enrich the comprehensive bioactivities of myricetin and reveal that myricetin has powerful anti-inflammatory property, which provides encouragement for in vivo studies to verify its possible health benefits.
作者机构：
[彭思敏; 吴卫国] Food Science and Biotechnology of Key Laboratory of Hunan Province;College of Food Science and Technology of Hunan Agricultural University, Changsha, 410128, China
摘要：
In recent years, cadmium (Cd) contaminated rice has aroused widespread concerns about the safety of rice or its products, and microbial fermentation has been proved to be a promising method for reducing Cd. The fermented rice flour can be applied as the main ingredient of rice noodles, a traditional breakfast staple in southern China. This study is aimed to screen out the optimum conditions for reducing Cd in rice noodles by mixed-Lactobacillus (LAB) fermentation, and to study its effect on the physicochemical and quality properties of rice noodles. The results revealed that the best condition of wet digestion for Cd detection in 0.5 g fermented rice noodles was following: digestive agent of 7 ml nitric acid (GR) + 3 ml perchloric acid (GR) + 1 ml hydrogen peroxide (30% GR), digestion at 90 degrees C, 150 degrees C and 250 degrees C for 30 min, 60 min and 120 min, respectively. The optimized fermentation condition for decreasing the Cd concentration in rice flour was fermented by 8% (v/v) of mixed LAB at 35 degrees C for 28 h, with the reduction of 87.6%. The mixed-LAB fermentation in rice flour was found to increase the concentrations of amylose and reducing sugar, improve its swelling power and gel properties, and produce lactic acid with the maximum amount of 612.1386 mg/L; while its rheological characteristics were significantly affected. Moreover, the quality properties of rice noodles made by the above fermented rice flour had also been improved, with higher hardness and chewiness, shorter rehydration duration, higher rehydration rate, less cooking loss and broken rate. These results showed that the fermentation by mixed-LAB can efficiently reduce excess concentration of Cd in rice flour, improve its physicochemical properties, and promote the quality property improvement of rice noodles made by it.
摘要：
Complex starch is gaining research attention due to its unique physicochemical and functional properties. Lotus seed starch (LS) suspensions (6.7%, w/v) with added green tea polyphenols (GTPs) (10%, w/w) were subjected to ultrasound (200-1000W)-microwave (150-225W) (UM) treatment for 15min. The effects of UM treatment on the physicochemical properties of the LS-GTP system were investigated and exceeded that of microwave or ultrasound alone. The properties (morphology, X-ray diffraction pattern and so on) were affected by GTPs to various extents, depending on ultrasonic power. These influences may be explained by the non-covalent interactions between GTPs and LS. V-type LS-GTP inclusion complex and non-inclusive complex formation were observed. Their morphology and the distribution of GTPs molecules within them were estimated using scanning electron microscopy and confocal laser scanning microscopy. Furthermore, the digestion of LS-GTP complex was investigated by a dynamic in vitro rat stomach-duodenum (DIVRSD) model, lower digestion efficiency of LS has been achieved and the residues showed gradual improvement in morphology. These all experimental results do provide new insight into the complex starch production.
