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Article: Polyphenol Content, Physicochemical Properties, Enzymatic Activity, Anthocyanin Profiles, and Antioxidant Capacity of Cerasus humilis (Bge.) Sok. Genotypes

Liu, Suwen / Chang, Xuedong

Journal of food quality, 2018:5479565

2018

Abstract: Seven varieties of Chinese dwarf cherries were evaluated and compared with respect to their weight, diameter, titratable acidity, total soluble solids, color, polyphenol contents, ascorbic acid levels, anthocyanin profiles, enzymatic activity, and ... ...

Abstract	Seven varieties of Chinese dwarf cherries were evaluated and compared with respect to their weight, diameter, titratable acidity, total soluble solids, color, polyphenol contents, ascorbic acid levels, anthocyanin profiles, enzymatic activity, and antioxidant capacity. The fruits are rich in phenolic content (339.07–770.30 mg/100 g fresh weight). Nine anthocyanins were obtained from fruits after chromatographic separation and their structures analyzed using HPLC-ESI-MS/MS. Cyanidin-3-glucoside was the major anthocyanin with 50.36–78.39% concentration. Three anthocyanins were reported for the first time in these cherries. They exhibit low polyphenol oxidase and peroxidase activities, but their superoxide dismutase activity is high (572.75–800.17 U/g FW). The highest amounts of soluble solid content (15.67 Brix %), total titratable acid (1.90%), ascorbic acid (18.47 mg/100 g FW), and total anthocyanin (152.66 mg/100 g FW) were observed. Three methods (DPPH-scavenging ability, oxygen radical absorbance capacity assay, and cellular antioxidant activity assay) were employed to evaluate the antioxidant capacity of the phenolic extracts of these cherries. Number 5 has the highest values of ORAC and CAA of 205.68 μmol TE/g DM and 99.67 μmol QE/100 g FW, respectively.
Language	English
Document type	Article
Database	Repository for Life Sciences

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Article ; Online: Optimization of Processing Technology of Chinese Chestnut Stuffing by Response Surface Methodology

Zhao Yuhua / Guo Xueying / Lu Jie / Chang Xuedong

BIO Web of Conferences, Vol 60, p

2023 Volume 01016

Abstract: Objective] To enrich the variety of Chinese chestnut products, promote the transformation of Chinese chestnut raw materials and increase added value, we developed a Chinese chestnut stuffing method and optimized the compounding process in order to ... ...

Abstract	[Objective] To enrich the variety of Chinese chestnut products, promote the transformation of Chinese chestnut raw materials and increase added value, we developed a Chinese chestnut stuffing method and optimized the compounding process in order to provide a reference for the industrial development of Chinese chestnut stuffing. [Method] The degree of Chinese chestnut ripening, Chinese chestnut particle size, job’s tear dosage, red bean dosage and date paste dosage were optimized through single-factor experiments; then orthogonal experiments were conducted for the dosage of job’s tear, red bean and date paste. The Box-Behnken experimental results were then analyzed by response surface method. [Results] Firstly, it was determined that when the Chinese chestnut was steamed to the fifth to seventh degree of ripeness and crushed to 4-6 mesh size, the optimal amount of job’s tear was 10 g/25 g chestnut, red bean 10 g/25 g chestnut, and red date paste was 6 g/25 g chestnut. The results of the orthogonal experiment showed that the compounding effect was better with the barley dosage of 9 g/25 g chestnut, red bean 10 g/25 g chestnut and red date paste 7 g/25 g chestnut. Response surface analysis yielded the regression equation Y (sensory score) = 8.2-0.27χ1 -0.059χ2 +0.26χ3 -0.22χ1 χ2 +0.062χ1 χ3 -0.46χ2 χ3 -0.81χ12 -0.41χ22 - 0.32χ32. The model had a low coefficient of variation (CV= 0.023), indicating that the equations fit well with high confidence. [Conclusion] A better quality Chinese chestnut filling could be obtained by compounding diced chestnuts of five to seven minutes steam ripening and crushed in 4-6 mesh with job’s tear, red beans and date paste in the ratio of 8.96 g/25 g, 9.77 g/25 g 7.37 g/25 g respectively. The error between the theoretical value (8.32 points) and the experimental value (8.28 points) was small (0.48%), indicating the optimized parameters are accurate and have practical value.
Keywords	Microbiology ; QR1-502 ; Physiology ; QP1-981 ; Zoology ; QL1-991
Subject code	660
Language	English
Publishing date	2023-01-01T00:00:00Z
Publisher	EDP Sciences
Document type	Article ; Online
Database	BASE - Bielefeld Academic Search Engine (life sciences selection)

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Article ; Online: Past, Present, and Future Perspectives on Whey as a Promising Feedstock for Bioethanol Production by Yeast.

Zou, Jing / Chang, Xuedong

Journal of fungi (Basel, Switzerland)

2022 Volume 8, Issue 4

Abstract: Concerns about fossil fuel depletion and the environmental effects of greenhouse gas emissions have led to widespread fermentation-based production of bioethanol from corn starch or sugarcane. However, competition for arable land with food production has ...

Abstract	Concerns about fossil fuel depletion and the environmental effects of greenhouse gas emissions have led to widespread fermentation-based production of bioethanol from corn starch or sugarcane. However, competition for arable land with food production has led to the extensive investigation of lignocellulosic sources and waste products of the food industry as alternative sources of fermentable sugars. In particular, whey, a lactose-rich, inexpensive byproduct of dairy production, is available in stable, high quantities worldwide. This review summarizes strategies and specific factors essential for efficient lactose/whey fermentation to ethanol. In particular, we cover the most commonly used strains and approaches for developing high-performance strains that tolerate fermentation conditions. The relevant genes and regulatory systems controlling lactose utilization and sources of new genes are also discussed in detail. Moreover, this review covers the optimal conditions, various feedstocks that can be coupled with whey substrates, and enzyme supplements for increasing efficiency and yield. In addition to the historical advances in bioethanol production from whey, this review explores the future of yeast-based fermentation of lactose or whey products for beverage or fuel ethanol as a fertile research area for advanced, environmentally friendly uses of industrial waste products.
Language	English
Publishing date	2022-04-12
Publishing country	Switzerland
Document type	Journal Article ; Review
ZDB-ID	2784229-0
ISSN	2309-608X ; 2309-608X
ISSN (online)	2309-608X
ISSN	2309-608X
DOI	10.3390/jof8040395
Database	MEDical Literature Analysis and Retrieval System OnLINE

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Article ; Online: Inhibition of α-amylase digestion by a Lonicera caerulea berry polyphenol starch complex revealed via multi-spectroscopic and molecular dynamics analyses.

Liu, Suwen / Meng, Fanna / Guo, Shuo / Yuan, Meng / Wang, Hao / Chang, Xuedong

International journal of biological macromolecules

2024 Volume 260, Issue Pt 2, Page(s) 129573

Abstract: Polyphenol-starch complexes exhibit synergistic and beneficial effects on both polyphenols and resistant starches. This study evaluates the inhibitory effects and mechanisms of α-amylase on a Lonicera caerulea berry polyphenol-wheat starch (LPWS) complex ...

Abstract	Polyphenol-starch complexes exhibit synergistic and beneficial effects on both polyphenols and resistant starches. This study evaluates the inhibitory effects and mechanisms of α-amylase on a Lonicera caerulea berry polyphenol-wheat starch (LPWS) complex following high hydrostatic pressure treatments of 400 MPa for 30 min and 600 MPa for 30 min. The IC50 values for α-amylase inhibition by the complex were 3.61 ± 0.10 mg/mL and 3.42 ± 0.08 mg/mL at a 10 % (w/w) polyphenol content. This interaction was further supported by Fourier-transform infrared spectroscopy and circular dichroism, which confirmed that the alpha helix component of the secondary structure of α-amylase was reduced due to the complex. Multifluorescence spectroscopy revealed that the complex induces changes in the microenvironment of fluorophores surrounding the α-amylase active site. Molecular dynamics simulations and molecular docking revealed that the active site of amylose within the complex becomes enveloped in polyphenol clusters. This wrapping effect reduced the hydrogen bonds between amylose and α-amylase, decreasing from 16 groups to just one group. In summary, the LPWS complex represents a low-digestible carbohydrate food source, thus laying the groundwork for the research and development of functional foods aimed at postprandial hypoglycemic effects.
MeSH term(s)	Starch/chemistry ; alpha-Amylases/chemistry ; Amylose ; Lonicera ; Fruit/metabolism ; Molecular Dynamics Simulation ; Molecular Docking Simulation ; Polyphenols/pharmacology ; Circular Dichroism ; Digestion
Chemical Substances	Starch (9005-25-8) ; alpha-Amylases (EC 3.2.1.1) ; Amylose (9005-82-7) ; Polyphenols
Language	English
Publishing date	2024-01-22
Publishing country	Netherlands
Document type	Journal Article
ZDB-ID	282732-3
ISSN	1879-0003 ; 0141-8130
ISSN (online)	1879-0003
ISSN	0141-8130
DOI	10.1016/j.ijbiomac.2024.129573
Database	MEDical Literature Analysis and Retrieval System OnLINE

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Article ; Online: Influence of Phosphorylation and Acetylation on Structural, Physicochemical and Functional Properties of Chestnut Starch.

Liu, Chang / Yan, Hejing / Liu, Suwen / Chang, Xuedong

Polymers

2022 Volume 14, Issue 1

Abstract: Chestnut is popular worldwide for its unique flavor, high eating quality and nutrition. Here, we evaluated the influence of phosphorylation and acetylation on the structural, physicochemical and functional properties of chestnut starch. Scanning electron ...

Abstract	Chestnut is popular worldwide for its unique flavor, high eating quality and nutrition. Here, we evaluated the influence of phosphorylation and acetylation on the structural, physicochemical and functional properties of chestnut starch. Scanning electron micrographs showed the agglomeration of starch granules and the appearance of numerous dents on the starch granule surface under phosphorylation and acetylation. X-ray diffractograms confirmed that the modification treatments did not affect the C-type crystal pattern, but reduced the relative crystallinity of the chestnut starch, particularly phosphorylation. Moreover, modification improved the paste transparency of the starch. Differential scanning calorimeter analysis revealed that the gelatinization temperature and enthalpy of the starch decreased with the increasing substitution degree, particularly in phosphorylated starch. The Rapid Visco Analyser analysis demonstrated that phosphorylation could greatly improve the pasting properties of chestnut starch. In addition, phosphorylated and acetylated starch had a smaller amount of slowly digested starch and a larger amount of resistant starch relative to native chestnut starch. In conclusion, the functional and physicochemical properties of chestnut starch can be significantly improved through phosphorylation and acetylation, demonstrating its great application potential as a food additive.
Language	English
Publishing date	2022-01-02
Publishing country	Switzerland
Document type	Journal Article
ZDB-ID	2527146-5
ISSN	2073-4360 ; 2073-4360
ISSN (online)	2073-4360
ISSN	2073-4360
DOI	10.3390/polym14010172
Database	MEDical Literature Analysis and Retrieval System OnLINE

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Article ; Online: Microbial Communities and Correlation between Microbiota and Volatile Compounds in Fermentation Starters of Chinese Sweet Rice Wine from Different Regions

Zou, Jing / Chen, Xiaohui / Wang, Chenyu / Liu, Yang / Li, Miao / Pan, Xinyuan / Chang, Xuedong

Foods. 2023 Aug. 02, v. 12, no. 15

2023

Abstract: Chinese sweet rice wines (CSRW) are traditional, regionally distinct alcoholic beverages that are generally brewed with glutinous rice and fermentation starters. This study aimed to characterize microbial communities and volatile compounds of CSRW ... ...

Abstract	Chinese sweet rice wines (CSRW) are traditional, regionally distinct alcoholic beverages that are generally brewed with glutinous rice and fermentation starters. This study aimed to characterize microbial communities and volatile compounds of CSRW starters and explore correlations between them. The major volatiles in starters include 1-heptanol, 1-octanol, 2-nonanol, phenylethyl alcohol, 2-nonanone, acetophenone, and benzaldehyde. Microbiological analysis based on high-throughput sequencing (HTS) technology demonstrated that starter bacterial communities are dominated by Weissella, Pediococcus, and Lactobacillus, while Saccharomycopsis and Rhizopus predominate in fungal communities. Carbohydrate and amino acid metabolism are the most active metabolic pathways in starters. Spearman correlation analysis revealed that 15 important volatile compounds including alcohols, acids, aldehydes and esters were significantly positively correlated with nine microbial genera (\|r\| > 0.7, p < 0.05), including five bacterial genera (i.e., Weissella, Pediococcus, Lactobacillus, Bacillus, and Nocardiopsis) and four fungal genera (i.e., Saccharomycopsis, Rhizopus, Wickerhamomyces, and Cyberlindnera), spanning 19 distinct relationships and these microorganisms were considered the core functional microorganisms in CSRW starters. The most important positive correlations detected between phenylethyl alcohol and Weissella or Saccharomycopsis and between 2-nonanol and Pediococcus. This study can serve as a reference to guide the development of defined starter cultures for improving the aromatic quality of CSRW.
Keywords	Cyberlindnera ; Lactobacillus ; Nocardiopsis ; Pediococcus ; Rhizopus ; Saccharomycopsis ; Weissella ; Wickerhamomyces ; acetophenones ; amino acid metabolism ; benzaldehyde ; carbohydrates ; fermentation ; fungi ; glutinous rice ; phenylethyl alcohol ; rice wines
Language	English
Dates of publication	2023-0802
Publishing place	Multidisciplinary Digital Publishing Institute
Document type	Article ; Online
ZDB-ID	2704223-6
ISSN	2304-8158
ISSN	2304-8158
DOI	10.3390/foods12152932
Database	NAL-Catalogue (AGRICOLA)

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Article ; Online: Insights into the in vitro digestion, antioxidant, and antibacterial properties of hawthorn polyphenol nanoparticles

Liu, Suwen / Zhang, Chun / Guo, Shuo / Fang, Yuan / Wang, Hao / Chang, Xuedong

LWT. 2023 June, v. 182 p.114804-

2023

Abstract: Hawthorn polyphenols (HP) have various physiological functions; however, they are unstable in nature and are easily degraded by environmental changes. In this study, hawthorn polyphenol-chitosan nanoparticles (HPN) were prepared using dynamic ultra-high- ... ...

Abstract	Hawthorn polyphenols (HP) have various physiological functions; however, they are unstable in nature and are easily degraded by environmental changes. In this study, hawthorn polyphenol-chitosan nanoparticles (HPN) were prepared using dynamic ultra-high-pressure microfluidization (DHPM) and ion gelation methods, and their stability, in vitro sustained-release performance, antibacterial performance, intestinal bacterial fermentation characteristics, and cellular antioxidant properties were investigated. HP was successfully loaded into chitosan nanoparticles, with an average particle size of 301.12 nm. HPN exhibited higher thermal stability than unembedded HP. Molecular self-assembly dynamics simulations demonstrated the stability of HPN through electrostatic, van der Waals force, and hydrogen bond interactions. Intestinal fermentation studies revealed that acetic, propionic, and butyric acids were the main free fatty acids in the intestine and that their contents increased with increasing fermentation time (p < 0.05). Additionally, HPN exhibited strong antibacterial properties, and its antibacterial effect was greater against Gram-positive bacteria (Listeria innocua) than Gram-negative bacteria (Escherichia coli). The cytotoxicity assay showed that HPN prepared using DHPM and ion gelation has high biological safety. Cell antioxidant assays showed that HPN effectively ameliorated oxidative stress induced by H₂O₂. Overall, the prepared HPN has potential applications in the development of new multifunctional food ingredients and realizing functional factor homeostasis.
Keywords	Crataegus ; Escherichia coli ; Listeria innocua ; antibacterial properties ; antioxidants ; chitosan ; digestion ; fermentation ; gelation ; homeostasis ; hydrogen bonding ; intestines ; nanoparticles ; oxidative stress ; particle size ; polyphenols ; thermal stability ; toxicity testing ; van der Waals forces ; Dynamic high-pressure microfluidization ; Polyphenol nanoparticles ; Simulated gastrointestinal digestion ; Bacteriostatic activity ; Cell antioxidant
Language	English
Dates of publication	2023-06
Publishing place	Elsevier Ltd
Document type	Article ; Online
ZDB-ID	241369-3
ISSN	0460-1173 ; 0023-6438
ISSN	0460-1173 ; 0023-6438
DOI	10.1016/j.lwt.2023.114804
Database	NAL-Catalogue (AGRICOLA)

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Article ; Online: Chinese chestnut shell polyphenol extract regulates the JAK2/STAT3 pathway to alleviate high-fat diet-induced, leptin-resistant obesity in mice.

Liu, Suwen / Jiang, Wenhong / Liu, Chang / Guo, Shuo / Wang, Hao / Chang, Xuedong

Food & function

2023 Volume 14, Issue 10, Page(s) 4807–4823

Abstract: Chinese chestnut shell is a by-product of chestnut food processing and is rich in polyphenols. This study sought to investigate the effect of chestnut shell polyphenol extract (CSP) on weight loss and lipid reduction in a 12-week high-fat diet (HFD)- ... ...

Abstract	Chinese chestnut shell is a by-product of chestnut food processing and is rich in polyphenols. This study sought to investigate the effect of chestnut shell polyphenol extract (CSP) on weight loss and lipid reduction in a 12-week high-fat diet (HFD)-induced murine obesity model. CSP (300 mg per kg body weight) was administered intragastrically daily. AG490, a JAK2 protein tyrosine kinase inhibitor, was also intraperitoneally injected. The results showed that an HFD induced leptin resistance (LR). Compared to corresponding values in the HFD group, CSP treatment improved blood lipid levels, weight, and leptin levels in obese mice (
MeSH term(s)	Animals ; Mice ; Diet, High-Fat/adverse effects ; Fagaceae ; Janus Kinase 2/genetics ; Janus Kinase 2/metabolism ; Leptin/metabolism ; Lipids ; Mice, Inbred C57BL ; Molecular Docking Simulation ; Nuts ; Obesity/metabolism ; Plant Extracts ; Plant Structures ; Polyphenols/pharmacology ; STAT3 Transcription Factor/genetics ; STAT3 Transcription Factor/metabolism
Chemical Substances	Janus Kinase 2 (EC 2.7.10.2) ; Leptin ; Lipids ; Plant Extracts ; Polyphenols ; STAT3 Transcription Factor
Language	English
Publishing date	2023-05-22
Publishing country	England
Document type	Journal Article
ZDB-ID	2612033-1
ISSN	2042-650X ; 2042-6496
ISSN (online)	2042-650X
ISSN	2042-6496
DOI	10.1039/d3fo00604b
Database	MEDical Literature Analysis and Retrieval System OnLINE

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Article: Microbial Communities and Correlation between Microbiota and Volatile Compounds in Fermentation Starters of Chinese Sweet Rice Wine from Different Regions.

Zou, Jing / Chen, Xiaohui / Wang, Chenyu / Liu, Yang / Li, Miao / Pan, Xinyuan / Chang, Xuedong

Foods (Basel, Switzerland)

2023 Volume 12, Issue 15

Abstract	Chinese sweet rice wines (CSRW) are traditional, regionally distinct alcoholic beverages that are generally brewed with glutinous rice and fermentation starters. This study aimed to characterize microbial communities and volatile compounds of CSRW starters and explore correlations between them. The major volatiles in starters include 1-heptanol, 1-octanol, 2-nonanol, phenylethyl alcohol, 2-nonanone, acetophenone, and benzaldehyde. Microbiological analysis based on high-throughput sequencing (HTS) technology demonstrated that starter bacterial communities are dominated by
Language	English
Publishing date	2023-08-02
Publishing country	Switzerland
Document type	Journal Article
ZDB-ID	2704223-6
ISSN	2304-8158
ISSN	2304-8158
DOI	10.3390/foods12152932
Database	MEDical Literature Analysis and Retrieval System OnLINE

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Article: Chestnut Shell Polyphenols Inhibit the Growth of Three Food-Spoilage Bacteria by Regulating Key Enzymes of Metabolism.

Wang, Xinfang / Li, Yue / Liu, Suwen / Wang, Hao / Chang, Xuedong / Zhang, Jingzheng

Foods (Basel, Switzerland)

2023 Volume 12, Issue 17

Abstract: The microbial contamination of food poses a threat to human health. Chestnut shells, which are byproducts of chestnut processing, contain polyphenols that exert various physiological effects, and thus have the potential to be used in food preservation. ... ...

Abstract	The microbial contamination of food poses a threat to human health. Chestnut shells, which are byproducts of chestnut processing, contain polyphenols that exert various physiological effects, and thus have the potential to be used in food preservation. This study investigates the bacteriostatic effect and mechanism(s) of the action of chestnut shell polyphenols (CSPs) on three food-spoilage bacteria, namely
Language	English
Publishing date	2023-09-02
Publishing country	Switzerland
Document type	Journal Article
ZDB-ID	2704223-6
ISSN	2304-8158
ISSN	2304-8158
DOI	10.3390/foods12173312
Database	MEDical Literature Analysis and Retrieval System OnLINE

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