Gangcheng Wu

Mitigation effects of proanthocyanidins with different structures on acrylamide formation in chemical and fried potato crisp models

Proanthocyanidins with different structures were prepared from three condensed tannin-rich plant materials and then characterized using HPLC-ESI-MS coupled with thiolysis and MALDI-TOF MS. Their effects on acrylamide formation in asparagine-glucose models and fried potato crisps were determined. Results showed that all proanthocyanidins significantly and dose dependently mitigated acrylamide formation at concentrations of 50, 100 and 200u202fµg/mL in chemical model system. Using the food model, acrylamide formation were inhibited when potato crisps were soaked in 0.01-1u202fmg/mL proanthocyanidin solutions for 15u202fmin at room temperature before frying. Proanthocyanidins reduced up to 44.2% of the acrylamide level as concentration was increased to 0.1u202fmg/mL, whereas higher concentration resulted in a decrease of inhibition. B-type proanthocyanidins had stronger inhibitory activity than A-type. Unit composition and DP had nearly no effect on their inhibitory activity based on same mass. This study showed that proanthocyanidins with various structures were promising additives to mitigate harmful acrylamide.

Effects of Geniposide from Gardenia Fruit Pomace on Skeletal-Muscle Fibrosis

Geniposide is the main bioactive constituent of gardenia fruit. Skeletal-muscle fibrosis is a common and irreversibly damaging process. Numerous studies have shown that geniposide could improve many chronic diseases, including metabolic syndrome and tumors. However, the effects of geniposide on skeletal-muscle fibrosis are still poorly understood. Here, we found that crude extracts of gardenia fruit pomace could significantly decrease the expression of profibrotic genes in vitro. Moreover, geniposide could also reverse profibrotic-gene expression induced by TGF-β and Smad4, a regulator of skeletal-muscle fibrosis. In addition, geniposide treatment could significantly downregulate profibrotic-gene expression and improve skeletal-muscle injuries in a mouse model of contusion. These results together suggest that geniposide has an antifibrotic effect on skeletal muscle through the suppression of the TGF-β-Smad4 signaling pathway.

Effect of selected strains on physical and organoleptic properties of breads

The use of selected Saccharomyces cerevisiae PS7314, Lactobacillus rossiae NOS7307, Lactobacillus brevis NOS7311, and Lactobacillus plantarum NOS7315 as mono-culture or co-culture for production of sourdoughs, their breads showed different physical and organoleptic properties. The pH of breads fermented with sourdoughs incubated with mono-culture or co-culture all decreased. An opposite trend was found for TTA. The use of single lactobacillus for the dough fermentation decreased the specific volume of bread, which was 4.15-19.10% lower than that of control bread (CB). However, the synergetic fermentation helped the improvement of bread quality. Compared to CB, the mixed culture 4 sourdough remarkably decreased the hardness by 52.08%, increased the specific volume by 5.29%, improved porosity of final product by 24.90%, and gave a preferable sensory characteristic to bread. Thus, the MC4 could be recommended for replacing spontaneous sourdough for improving the quality of bread.

Effect of cooking methods on solubility and nutrition quality of brown rice powder

The effects of different processing methods were investigated, including on the fluidity, solubility, nutrient composition, digestibility, color and aroma constituent of instant brown rice powder. It showed that, except for flavonoids, different processing methods significantly influenced the indexes of the instant brown rice flour (pu202f<u202f0.05). Germination could deteriorate the fluidity and solubility of brown rice powder and reduce the digestibility of protein, and starch. Exogenous enzyme treatment improved the fluidity and solubility of the brown rice powder as well as the digestion rate of protein and starch. The synergistic treatment of germination and exogenous enzymes significantly increased the digestibility of starch, but it deteriorated the fluidity, the rate of agglomeration and dispersion time. Comparing with DGBRE, DBRE produced a better quality instant brown rice powder.

Physicochemical properties of stable multilayer nanoemulsion prepared via the spontaneously-ordered adsorption of short and long chains

Oil-in-water (o/w) nanoemulsion has great superiority over any other material in the delivery of active substances with low solubility. Whey protein hydrolysate (WPH) is a type of potential emulsifier used to fabricate o/w emulsion because of its rapid adsorption capacity. To further improve the stability of droplets stabilized by WPH, sodium caseinate (SC) and gum Arabic (GA) were combined with WPH to form a short-media-long chain covering layer, which resulted in spontaneously-ordered adsorption on the surface of the droplets. The results showed that the oil droplets were fine and stable, which could be attributed to the rapid adsorption of short chains and the adsorption of SC and GA in sequence. In addition, their stability was enhanced with an increase of the GA ratio, when the GA concentration was 2.0%wt, the emulsion always maintained homogeneity after 30u202fd of storage.

Influence of fried food and oil type on the distribution of polar compounds in discarded oil during restaurant deep frying

Deterioration of frying oil greatly affects the nutrition of fried foods. In this study, influence of fried food and oil type on the distribution of polar compounds in oils at total polar compound (TPC) of 24%, 25% and 27% was evaluated. Both food and oil significantly affected the composition of frying oil (Pu202f<u202f0.01) and the effect of oil was relatively more significant than that of food. Five groups of polar compounds were presented: triglyceride oligomer (TGO), triglyceride dimer (TGD), oxidized triglyceride monomer (oxTGM), diglyceride (DG) and free fatty acid (FFA). TGD and DG had the highest contents, up to 6.9%-7.5% and 8.1%-8.9% respectively, while FFA had the lowest content with 1.4%-1.7%. The compound of the greatest concern in frying oil, oxTGM, varied from 4.6% to 4.8%, when TPC reached 24%-27%. Data will be expected to provide the evidence for toxicological evaluation of fried oils and foods in restaurants.

Reduction of 5-hydroxymethylfurfural formation by flavan-3-ols in Maillard reaction models and fried potato chips: Reduction of 5-hydroxymethylfurfural formation by flavan-3-ols

BACKGROUNDn5-Hydroxymethylfurfural (HMF) is regarded as a thermal process contaminant in foods. Six flavan-3-ol fractions were isolated or semisynthesized from sorghum, cranberry and grape seed. Their unit compositions, interflavan linkages and degree of polymerization were characterized. The aim of this study was to investigate the effect of flavan-3-ols on the formation of HMF in chemical reaction models and fried potato chips.nnnRESULTSnResults showed that all flavan-3-ols significantly mitigated the HMF formation at concentrations of 50, 100 and 200u2009µgu2009mL-1 in the chemical model system, and the inhibition was positively related to dose. Using the food model, HMF content was reduced by about 50% when potato chips were soaked in an optimal concentration of 0.1xa0mgu2009mL-1 flavan-3-ol solutions before frying. Based on the same mass concentration, B-type flavan-3-ols mitigated more HMF than A-type, and oligomeric proanthocyanidins had stronger inhibitory activity than polymers. At suitable addition levels (0.01-0.1xa0mgu2009mL-1 ), the browning of auto-oxidized flavan-3-ols under high temperature compensated the anti-browning effect along with the supression of the Maillard reaction; therefore, the color of fried potato chips was not affected.nnnCONCLUSIONnThis study demonstrates that flavan-3-ols could be effective additives for reducing HMF levels in fried potato chips without changing sensory properties.

Determination of key active components in different edible oils affecting lipid accumulation and reactive oxygen species production in HepG2 cells

Owing to the poor ability of cells to decompose triglycerides, most studies of edible oil have depended on animal or clinical trials. However, such trials are expensive and time-consuming, and the results are limited to considerable individual differences. This is the first study to comprehensively investigate the effect of different oils on the lipid accumulation and reactive oxygen species (ROS) production in HepG2 cells by hydrolyzing oil to fatty acids with integrated fat content. In addition, the key components of fatty acid composition, phytosterol, polyphenols, and tocopherol/tocotrienol in different oils, contributing to a decrease in content of lipid accumulation, cholesterol, ROS, and malondialdehyde (MDA), were analyzed using multivariate analysis. The results showed that the lipid accumulation content of coconut oil, Puer tea oil, olive oil, and flaxseed oil at a concentration of 200 μM decreased by 45.98 ± 0.75, 50.35 ± 1.37, 40.43 ± 2.44, and 42.76 ± 1.88%, respectively, compared with the lard. In addition, the ROS contents of Puer tea oil, olive oil, and flaxseed oil had no significant difference from that of control cells ( p < 0.05). In the results, (3β,5α)-stigmastan-3-yl, cholane-5,20(22)-diene-3b-ph, and β-sitosterol were determined to be the key components in edible oils associated with lipid accumulation and ROS production.

Comparative Study on the Cryoprotective Effects of Three Recombinant Antifreeze Proteins from Pichia pastoris GS115 on Hydrated Gluten Proteins during Freezing

During the freezing process, ice crystal formation leads to the deterioration in physicochemical properties and networks of gluten proteins. The cryoprotective effects of recombinant carrot ( Daucus carota) antifreeze protein (rCaAFP), type II antifreeze protein from Epinephelus coioides (rFiAFP), and Tenebrio molitor antifreeze protein (rTmAFP) produced from Pichia pastoris GS115 on hydrated gluten, glutenin, and gliadin during freezing were investigated. The thermal hysteresis (TH) activity and ice crystals morphology modification ability of recombinant antifreeze proteins (rAFPs) were analyzed by differential scanning calorimetry (DSC) and cryomicroscope, respectively. The freezing and melting properties, water state, rheological properties, and microstructure of hydrated gluten proteins were studied by DSC, low field nuclear magnetic resonance, rheometer, and scanning electron microscopy, respectively. The rTmAFP exhibited strongest TH activity and ice crystals morphology modification ability, followed by rFiAFP and rCaAFP. The addition of the three rAFPs caused freezing hysteresis and weakened the damage of freezing to the networks of hydrated gluten, glutenin, and gliadin. During freezing, the cryoprotective effects of the three rAFPs on the freezable water content, water mobility and distribution, and rheological properties of hydrated gluten were achieved by protecting these corresponding properties of hydrated glutenin. Among the three rAFPs, rTmAFP was most effective in the cryoprotective activities on hydrated gluten proteins during freezing. The results demonstrate the potential of these rAFPs, especially rTmAFP, to preserve the above properties of hydrated gluten proteins during the freezing process.

Effects of functional β-glucan on proliferation, differentiation, metabolism and its anti-fibrosis properties in muscle cells

Skeletal muscles plays a crucial role in metabolism and exercise. Fuctional β-glucan is polysaccharide that is found in the cell walls of cereal, which is known to reduce cholesterol and lipid, prevent diabetes, cancer and cardiovascular diseases. In an attempt to identify β-glucan that could promote skeletal muscle function, we analyzed the proliferation, differentiation, metabolism and anti-fibrotic properties of β-glucan in C2C12 muscle cells. Treatment of β-glucan in C2C12 myoblasts led to increased proliferation and differentiation. Besides that, we found that C2C12 myotubes treated with β-glucan displayed a fast-to-slow muscle fiber conversion and improved oxidative metabolism. Further study revealed that β-glucan treatment could prevent myotubes from becoming myofibroblasts. Together, our study suggests that functional β-glucan might have a therapeutic potential to improve skeletal muscle function, which might contribute to the development of β-glucan.