Yafeng Zheng

Characterization and hypoglycemic activity of a β-pyran polysaccharides from bamboo shoot (Leleba oldhami Nakal) shells.

The bamboo shoot (Leleba oldhami Nakal) shell is a by-product during bamboo shoot processing. It is a cheap and available resource for dietary polysaccharides. Herein, a novel polysaccharide BSSP2a was isolated and characterized from the bamboo shoot shell polysaccharides, and it was identified as a homogeneous highly-branched beta type pyran polysaccharide with a molecular weight of 1.63×10(4)kDa, which consisted of arabinose, xylose, mannose, glucose and galactose at a molar ratio of 20.4:4.9:1:3.4:20.6. The crude polysaccharides (BSSP) from the bamboo shoots shell showed hypoglycemic activity on the high fat diet and streptozotocin induced diabetic mice in a dose-dependent manner. The administration of high dose BSSP (400mg/kg) improved body weight loss and serum insulin loss, and significantly decreased the blood glucose level, serum triglycerides as well as total cholesterol levels by 48.7%, 34.8% and 26.5%, respectively. The results highlight the potential of the bamboo shoot shell polysaccharides as a natural anti-diabetic agent.

Nutritional composition, physiological functions and processing of lotus (Nelumbo nucifera Gaertn.) seeds: a review

Nelumbo nucifera Gaertn. has a relatively wide geographical distribution and biological diversity; various lotus parts have excellent food and medicinal values. Lotus seeds, which are currently the oldest known plant seeds, contain many functional ingredients. They can be eaten raw or cooked, and are often added to foods as ingredients or supplements. Many naturally occurring ingredients isolated from lotus seeds are certified to be multiple functional compounds, such as polyphenols, protein, polysaccharides. Proteins and carbohydrates are the main nutrients of lotus seeds. Low fat content and good proportion of amino acids confer to lotus seeds unique nutritional values that have attracted increasing attention around the world: multiple studies have assessed the functional components of lotus seeds. The bioactivity of ingredients from lotus seeds in vitro and in vivo include antioxidant activity, hypoglycemic, immunomodulatory, antibacterial, anti-inflammatory, analgesic effects as well as gastrointestinal regulation. Lotus seeds show prospective application in function food area and traditional medicine research. Furthermore, structure–activity relationship of functional compounds from lotus seeds will attracts much more interests in recent years. This work briefly reviews the nutrition composition, physiological functions and processing methods of lotus seeds, describing the impact of the latter on nutrient preservation. In addition, this review addresses the recent progresses made in this area and discusses the potential applications and limitations.

Optimization of microwave vacuum drying of lotus (Nelumbo nucifera Gaertn.) seeds by response surface methodology

Drying is the main process used to treat lotus seeds for storage. In this study, response surface methodology was used to optimize processing methods for microwave vacuum (MWV) drying of lotus seeds and to create a desirable product. A central composite design with three important factors: microwave output power (2.0–4.0 kW), vacuum degree (−0.070 to −0.090 MPa) and on/off ratio (68/52 s to 99/21 s) was used to study the response variables of drying time, shrinkage ratio, rehydration ratio and whiteness index. The optimum conditions for MWV drying of lotus seeds were determined to obtain a minimal drying time, minimal shrinkage ratio, maximum rehydration ratio and maximum whiteness index. The optimum drying conditions were found to be: microwave output power 3.2 kW, vacuum degree −0.083 MPa and on/off ratio 94/26 s. Under these optimal conditions, drying time, shrinkage ratio, rehydration ratio and whiteness index were found to be 10 min, 37.66%, 157.1% and 68.83, respectively.

Characterization and Prebiotic Effect of the Resistant Starch from Purple Sweet Potato.

Purple sweet potato starch is a potential resource for resistant starch production. The effects of heat-moisture treatment (HMT) and enzyme debranching combined heat-moisture treatment (EHMT) on the morphological, crystallinity and thermal properties of PSP starches were investigated. The results indicated that, after HMT or EHMT treatments, native starch granules with smooth surface was destroyed to form a more compact, irregular and sheet-like structure. The crystalline pattern was transformed from C-type to B-type with decreasing relative crystallinity. Due to stronger crystallites formed in modified starches, the swelling power and solubility of HMT and EHMT starch were decreased, while the transition temperatures and gelatinization enthalpy were significantly increased. In addition, HMT and EHMT exhibited greater effects on the proliferation of bifidobacteria compared with either glucose or high amylose maize starch.

Influence of microwave vacuum drying on glass transition temperature, gelatinization temperature, physical and chemical qualities of lotus seeds

This study investigated the effects of microwave power density on effective moisture diffusion coefficient (Deff), glass transition temperature (Tg), gelatinization temperature (TP), physical and chemical qualities of lotus seeds during microwave vacuum drying. Deff increased by 42% and 127% at 15W/g and 20W/g, respectively, when compared with 10W/g. TP was negatively correlated with the relaxation times of T21 and T22, while Tg was negatively correlated with the relative areas A22. The rates of change of color were observed to be divided roughly into two periods, consisting of a rapid change caused by enzymatic browning and a slow change caused by non-enzymatic browning. An equation is provided to illustrate the relationship of k1 and k2 of Pelegs model depending on power density during rehydration kinetics. The samples at 20W/g exhibited the higher content of amino acid (540.19mg/100gd.b.) while lower starch (17.53g/100gd.b.).

Ultrasound-Assisted Extraction, Preliminary Characterization, and Antioxidant Activity of a Novel Water-Soluble Polysaccharide from Lotus (Nelumbo nucifera Gaertn.) Seeds

Ultrasound-assisted extraction was employed to extract polysaccharides from lotus (Nelumbo nucifera Gaertn.) seeds. Response Surface Methodology was used to determine the optimal extraction conditions of ultrasound power, extraction time, and extraction temperature at 406 W, 7.7 min, and 94°C, respectively. The crude extract was successively purified by chromatography, yielding a major polysaccharide fraction termed LSPS-1. It is a heteropolysaccharide, containing rhamnose, arabinose, glucose, and galactose with a molecular weight of 4484 Da and an α-dominating configuration in pyranose form sugar. Preliminary antioxidant activity test in vitro showed LSPS-1 could potentialize the scavenging effect on hydroxyl radicals in a dose dependent manner.

Microwave vacuum drying of lotus seeds: Effect of a single-stage tempering treatment on drying characteristics, moisture distribution, and product quality

ABSTRACT This study evaluated the effects of a single-stage tempering treatment during microwave vacuum drying (MVD) on drying characteristics and quality of lotus (Nelumbo nucifera Gaertn.) seeds using two parameters: intermediate moisture content (IMC) and tempering temperature (4 and 25°C). Magnetic resonance imaging (MRI) was used to examine moisture migration and distribution in individual lotus seed during tempering. Results from MRI showed tempering could reduce the moisture gradient in lotus seeds during MVD. The tempering treatments led to increased moisture diffusivity (3.96–43.56%) and a shortened drying time (6.25–31.25%) when compared with continuous MVD. Furthermore, tempered samples exhibited a greater rehydration capacity, a limited overall color change, and increased amounts of taste-active amino acids when compared with nontempered lotus seeds. High IMC improved rehydration ratios of dried samples. Low tempering temperature provided favorable free amino acid content and desirable product color.

Cytotoxic, Antitumor and Immunomodulatory Effects of the Water-Soluble Polysaccharides from Lotus (Nelumbo nucifera Gaertn.) Seeds

Lotus is an edible and medicinal plant, and the extracts from its different parts exhibit various bioactivities. In the present study, the hot water–soluble polysaccharides from lotus seeds (LSPS) were evaluated for their cancer cell cytotoxicity, immunomodulatory and antitumor activities. LSPS showed significant inhibitory effects on the mouse gastric cancer MFC cells, human liver cancer HuH-7 cells and mouse hepatocarcinoma H22 cells. The animal studies showed that LSPS inhibited tumor growth in H22 tumor-bearing mice with the highest inhibition rate of 45.36%, which is comparable to that induced by cyclophosphamide (30 mg/kg) treatment (50.79%). The concentrations of white blood cells were significantly reduced in cyclophosphamide-treated groups (p < 0.01), while LSPS showed much fewer side effects according to the hematology analysis. LSPS improved the immune response in H22 tumor-bearing mice by enhancing the spleen and thymus indexes, and increasing the levels of serum cytokines including tumor necrosis factor-α and interleukin-2. Moreover, LSPS also showed in vivo antioxidant activity by increasing superoxide dismutase activity, thus reducing the malondialdehyde level in the liver tissue. These results suggested that LSPS can be used as an antitumor and immunomodulatory agent.

Oenological characteristics, amino acids and volatile profiles of Hongqu rice wines during pottery storage: Effects of high hydrostatic pressure processing.

Hongqu rice wines were subjected to high hydrostatic pressure (HHP) treatments of 200 MPa and 550 MPa at 25 °C for 30 min and effects on wine quality during pottery storage were examined. HHP treatment can significantly (p<0.05) decrease the content of fusel-like alcohols and maintain the concentration of lactones in these wines. After 18 months of storage, the HHP-treated wines exhibited a more rapid decrease in total sugars (9.3-15.3%), lower free amino acid content (e.g. lysine content decreased by 45.0-84.5%), and higher ketone content (e.g. 6- and 14-fold increase for 2-nonanone). These changes could be attributed to the occurrence of Maillard and oxidation reactions. The wines treated at 550 MPa for 30 min developed about twice as rapidly during pottery storage than untreated wines based on principal component analysis. After only 6 months, treated wines had a volatile composition and an organoleptic quality similar to that of untreated wines stored in pottery for 18 months.

Chemical composition and nutritional function of olive (Olea europaea L.): a review

The olive (Olea europaea L.) is a widely-distributed plant that originated in the Mediterranean region. Its fruit is commonly used to produce olive oil, table olives, and other by-products. The main nutrient of the olive fruit is fat, predominantly monounsaturated fatty acids (MUFA). Olives are also rich in carbohydrates, vitamins, and minerals. Increasing numbers of investigations show that the health benefits of the ‘Mediterranean diet’ are associated with lower incidences of chronic degenerative diseases and higher life expectancy. These benefits have been attributed to the dietary consumption of olive oil. Furthermore, epidemiological data suggest that phenolic components and other antioxidants in olive oil are responsible for some of these benefits. Remarkably, these minor components play significant roles in reducing the incidences of atherosclerosis, cardiovascular disease, neurodegenerative diseases, and certain types of cancer. We reviewed the main olive products and the nutritional composition of olive oil focusing on fatty acids, phenolic compounds, and other antioxidants. We also discuss the chief chemical constituents relevant to the biological activity of olive oil, the metabolism and bioavailability of olive oil phenolic compounds, and the antioxidant activity of metabolites. Finally, we outline recent advances, potential applications, and limitations of developments in the olive oil industry, aiming to provide a theoretical basis for further research and to broaden the prospect of its application to healthy diets.