Ashleyrindom0430

75% parsley (81.73% of protection). Chromatographic analyses revealed the thermo-degradation of parsley compounds, since only two flavonoids detected in parsley were found in omelets containing the herb after cooking. Nonetheless, these findings indicate the potential application of parsley as a natural inhibitor of cholesterol and lipid oxidation in food systems such as omelets.In this study, the protective effects of hot water (QW) and aqueous-ethanol extracts (QA) from Que Zui tea on non-alcoholic fatty liver disease (NAFLD) were investigated. Quantitative and qualitative analysis revealed that QW and QA were rich in polyphenols, especially 6'-O-caffeoylarbutin. Both QW and QA significantly reduced body weight and liver index, increased serum levels of high density lipoprotein cholesterol (HDL-C), and decreased the levels of total cholesterol (TC), triglyceride (TG), nonesterified free fatty acids (NEFA) and low density lipoprotein cholesterol (LDL-C) in NAFLD rats induced high fat diet. Furthermore, the contents of TC, TG, NEFA, alanine aminotransferase (ALT) and aspartate aminotransferase (AST) in the liver tissues were inhibited after QW and QA administration. Histopathological examination showed that QW and QA significantly reduced liver lipid accumulation of NAFLD rats. In addition, QW and QA could enhance increase the activity of antioxidant (glutathione, superoxide dismutase and catalase) in the liver by regulation Nrf2 signaling pathway, thereby alleviating liver damage caused by lipid peroxidation. QW and QA activated AMPK/PPAR-α signaling pathway by increasing the expression of adiponectin and its receptor AdipoR2, thereby reducing fat production and enhancing fatty acid β oxidation. These data suggested that QW and QA had the potential to in the prevention and treatment of NAFLD.For this study, Tempranillo wines were made by adding their own toasted vine-shoots (SEGs, "Shoot- Enological - Granule"). The SEGs were added in two doses (12 and 24 g/L) at three different times (before alcoholic fermentation, in the middle of alcoholic fermentation, and after fermentations) and phenolic, volatile, and mineral composition were analysed. Results showed a decrease in the total content of phenolic compounds but stilbenes, specifically trans-resveratrol, increased in all wines macerated with SEGs, as did total anthocyanins when these additives were added in the middle of fermentation. Furthermore, the ratios related to glycosylated monomeric anthocyanins were significantly higher in wines treated with SEGs. The use of SEGs did not affect the total content of volatile compounds. However, changes in terms of individual compounds resulted in an odorant series associated with SEGs, named "sweet woody", formed by compounds such as ethyl vanillate, ethyl cinnamate, and vanillin. Finally, the mineral composition of the wines was not affected using SEGs, whereby potassium was the most abundant in all the wines.The effects of high pressure treatment (100-400 MPa for 20 min) on the structural and digestive properties of myoglobin were investigated by UV-vis absorption spectroscopy, intrinsic and synchronous fluorescence spectroscopy and molecular dynamics simulation. High pressure treatment induced the exposure of aromatic residues and changed the interaction between heme and globin, which in turn increased the gastrointestinal digestibility of myoglobin. Molecular dynamics simulation indicated that the hydrophobic interaction and hydrogen bonds of the myoglobin-pepsin complex were weakened after high pressure treatment, but the dipolar interaction was strengthened. The findings revealed the mechanisms on high pressure-induced increase in digestibility of myoglobin.Wheat-origin microbiota is a critical factor in the assembly of the microbial community during high-temperature Daqu incubation. However, the succession and functional mechanisms of these microbial communities in Daqu are still unclear. This study investigated the shifts in microbiota diversity from the wheat to the end of incubation by the third generation Pacific Biosciences (PacBio) single-molecule, real-time (SMRT) sequencing technology. Results indicated that Staphylococcus, Pantoea, Alternaria, and Mycosphaerella were the dominant genera of wheat-origin microbiota while Bacillus and Thermoascus were the most predominant bacterial and fungal genera of Daqu microbiota, respectively. Metabolite detection revealed that volatile organic compounds (VOCs) changed obviously in different incubation stages and the 7th day to the 15th day of incubation was the critical period for the formation of VOCs. The content of non-VOCs, especially sugars, increased steeply in the first four days of incubation. The network analysis between microbes and metabolites showed that Thermoactinomyces and Staphylococcus had opposite correlations with most non-VOCs. Alternaria and Mycosphaerella had strong positive correlations with fructose. As key functional fungal genera in wheat-origin microbiota, Mycosphaerella, Aspergillus, and Alternaria participated in multiple metabolic pathways (gluconeogenesis I, sucrose degradation III, pentose phosphate pathway, 5-aminoimidazole ribonucleotide biosynthesis I, methyl ketone biosynthesis, and GDP-mannose biosynthesis) at the early stage of incubation, which played an important role in the formation of flavors and succession of microbiota. This work highlighted the shifts and functionality of wheat-origin microbiota in Daqu incubation, which can be a guideline to stabilize Daqu quality by wheat-origin microbiota control.The protective effect of ovalbumin-flavonoids (naringenin, genistein, naringin, puerarin, and daidzein) hydrogels on the thrombolytic activity and stability of nattokinase were investigated. The results suggested that flavonoids promoted the gelation of ovalbumin solution, which was not able to form hydrogel at the same concentration upon heating. The nattokinase/ovalbumin-naringenin hydrogel had the strongest hardness and springiness. All nattokinase/ovalbumin-flavonoids hydrogels were more elastic than viscous. selleck chemical After in vitro digestion, the thrombolytic capacities of all nattokinase/ovalbumin-flavonoids hydrogels were significantly higher than that of free nattokinase. Moreover, nattokinase/ovalbumin-flavonoids hydrogels showed higher thermal and pH stability than free nattokinase. Fluorescence spectroscopy and molecular docking analysis revealed that the main interactions between nattokinase and daidzein, nattokinase and genistein were mainly hydrogen bond, while the main interactions between nattokinase and naringin, nattokinase and puerarin, nattokinase and naringenin were hydrophobic interaction. This research suggested that nattokinase/ovalbumin-flavonoids had great potential for applications in the treatment of thrombus.Globally, 800 million are undernourished and 2 billion are deficient in micronutrients. A regular dietary intake of meat is one of effective strategies to fight against undernourishment and deficiency of micronutrients. However, meat is a typical perishable food; proper handling to extend the shelf life of meat is required. In the present study, homogenous hydrogels composed with high contents of lysozyme amyloid fibrils, zein and green tea polyphenol epigallocatechin gallate (EGCG) were developed via the orchestration of protein-protein interaction and polyphenol-protein interaction for coating of beef. The protein-protein interaction between amyloid fibrils and zein showed higher affinity than that of the polyphenol-protein interactions. In addition, polyphenol EGCG was found to be more inclined to bind with zein than to the amyloid fibrils. Thus, the amyloid fibrils performed as the scaffold, in which EGCG on one hand induced the zein aggregate nanoparticles and on the other hand deposited on the surface of amyloid fibrils, leading to the dense multi-pore network with the nanoparticle-embed wall. It served as the microstructure mechanism for the enhanced gel strength. Coating of fresh chilling beef with the amyloid fibril-zein-EGCG hybrid hydrogels effectively protected the freshness and tenderness through inhibiting the over-growth of microorganisms and oxidation of lipid. This study paves the way to develop functional edible biomaterials via polyphenol induced coordination of the protein-protein interaction and polyphenol-protein interaction, where polyphenol acts as the molecular glue. This strategy shows high application potentials in health promotion related fields, including edible coating to extend the shelf-life of fresh meat.Micronutrient malnutrition (MNM) is called "hidden hunger" due to its invisible vitamin-minerals deficiency symptoms in an individual. In most cases, the prime victim of MNM is children and women. Different strategies such as dietary diversification, supplementation, biofortification, and food fortification are used to fight MNM; however, each method has its own merits and demerits. Therefore, this review discusses an alternate approach, "food-to-food fortification (FtFF)," for combating MNM through enriching the daily diet with essential micronutrients. The main principle behind FtFF is the addition of one or more micronutrient-dense food/s in commonly consumable products. The review highlighted potential natural fortificants rich in iron, folate, zinc, protein, β-carotene, calcium, potassium, and fiber previously used under FtFF. These fortificants are basil, moringa, marjoram, thyme, mint, garden cress, amaranth, fenugreek, and defatted coconut flour. Their effect on nutritional and other properties like antioxidants and antimicrobial, after consuming fortified food, are discussed in detail. At higher substitution levels, a significant impact on sensory and physiochemical properties was observed. Therefore, suitable formulation strategies like mixture design and linear programming were advised to be used before FtFF. A tabulated data on micro-and macronutrients content of fortificants are described for ease in formulation. The review also focused on the latest processing technology in FtFF used for fortifying foods like biscuits, pasta, bread, snack, flakes, porridge, ladoo, dhokla, and many more.To shorten the fermentation time and reduce the heterozygous bacteria contamination during fresh fermented rice noodles (FFRNs) fermentation, four starter cultures that consist of Limosilactobacillus fermentum, Lactoplantibacillus plantarum and Saccharomyces cerevisiae were used to produce FFRN. The cooking qualities and texture profiles of FFRNs, the dynamics of microbial diversities and volatile compounds at different fermentation stages were explored. Results showed that the fermentation time of the adding starter culture groups required 12 h, while that the natural fermentation (NF) group required 36 h. Significant differences were observed in the texture profiles and cooking qualities of these five groups FFRNs (P ＜ 0.05). In addition, compared with NF group, the microbial diversity of four adding starter culture groups was significantly lower, which meant that the edible safety of FFRNs could be enhanced. Meanwhile, a total of 115 volatile compounds were detected by Gas chromatography-ion Mobility Spectrometry and Gas chromatography-mass spectrometry, the aldehydes, alcohols, acids and esters were increased while aldehydes were decreased in FFRNs during fermentation.