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951.
Miao Hu Xiaoqian Du Guannan Liu Shuang Zhang Haibo Wu Yang Li 《International Journal of Food Science & Technology》2022,57(7):3892-3902
The effects of soybean variety and germination time on structural changes, antinutritional factor content, antioxidant activity of germinated soybean, and on the functional properties of soymilk were comprehensively investigated. The results showed that the antioxidant activity increased with increasing germination time. The content of antinutritional factors decreased with increasing germination time. Soybean varieties with the lowest tannin and trypsin inhibitor content were DN690 and HJ1. Lipoxygenase activity and phytic acid content showed no significant differences among soybean varieties. The content of α-helices and β-turns in soybean protein decreased with increasing germination time, while the content of β-sheets was increased. Soybean protein was progressively broken down into smaller molecular peptides during the germination process. The digestion and content of soluble protein in soymilk increased with germination. In summary, we show that germination is an effective, cheap, and green method that improves the functional properties of soybean and soymilk. 相似文献
952.
953.
Miao Zhang Tung-Shi Huang Tai-Hua Mu 《International Journal of Food Science & Technology》2019,54(7):2338-2345
Effects of thermal (boiling, steaming and autoclaving), microwave and ultrasonication pretreatments on the production of sweet potato protein hydrolysates (SPPH) through in vitro gastrointestinal digestion (GID) were investigated. All pretreatments significantly increased the degree of hydrolysis (DH), antioxidant activities and molecular weight (MW) <3 kDa peptide fractions contents of SPPH in the order of autoclaving > microwave, steaming > boiling > ultrasonication (P < 0.05). Correlation analysis between peptides content and antioxidant activity suggested that antioxidant activity of SPPH mainly attributed to MW <3 kDa peptides. Diverse peptides ranged from 487.24 to 1477.74 Da with 7–13 amino acids were identified in the MW <3 kDa peptides fraction with autoclaving pretreatment and matched sporamins A, A precursor and B sequences from LC–QTOF–MS/MS analysis. Conformational structures of nine peptides were predicted with well-known antioxidant amino acids. There is a high potential for SPPH used as a functional supplement in food system. 相似文献
954.
Ying Guo Mengting Ma Fan Jiang Wenqian Jiang Hanxin Wang Shuang-kui Du 《International Journal of Food Science & Technology》2020,55(2):720-728
Protein quality and antioxidant properties of soymilk derived from black soybean (eight varieties) in China were analysed following in vitro simulated gastrointestinal digestion (including dialysis). Soymilk from black soybean possessed high okara weight but low yield, protein content and sensory scores. The in vitro digestibility of protein in all black soymilk samples was higher than 60%, and the Shenmu black soybean exhibited the highest digestibility. Non-digested milk from the black soybean exhibited significantly high total phenolic content (TPC) (127.15–173.04 mg/100 mL), ferric-reducing antioxidant power (FRAP) (272.18–366.27 μmol L−1) and DPPH free radical-scavenging activity (61.20–83.81%). These parameters were significantly lower in the non-digested soymilk than those in soymilk after gastric digestion but higher than those of soymilk in the dialysed fraction. Gastric digestion significantly increased bioactive compound levels released from black soymilk, and the bioaccessibility of phenolic compounds was 24.37–36.05%. Hence, black soymilk was sufficiently available for human absorption. 相似文献
955.
Karen E. L. Mazza Manuela C. P. A. Santiago Luzimar S. M. do Nascimento Ronoel L. O. Godoy Erika F. Souza Ana Iraidy S. Brígida Renata G. Borguini Renata V. Tonon 《International Journal of Food Science & Technology》2019,54(3):641-650
The influence of ultrasound power (1000–3000 W/L), citric acid concentration (0–3%) and solid:liquid ratio (1:5–1:15) on the phenolic compounds recovery and antioxidant capacity of Syrah grape skin extracts were evaluated. Total phenolic compounds varied from 6485 to 11732 mg gallic acid/100 g and monomeric anthocyanin content from 453 to 685 mg malvidin-3-glucoside/100 g. The antioxidant capacity measured by ORAC and ABTS methods ranged from 230 to 516 μmol Trolox/g and from 442 to 939 μmol Trolox/g, respectively. The most suitable conditions chosen for extraction, within the studied ranges, were 3000 W/L of power, 2.5% citric acid and solid:liquid ratio of 1:15. The extraction yield was satisfactory, with a recovery of 59% of the quantified phenolic compounds, with only 3 min of processing. Ultrasound was considered a suitable method as compared to the conventional extraction, improving the extraction of phenolic acids and facilitating their release. 相似文献
956.
Chemical composition,antibacterial and antioxidant activity of the essential oils of Metaplexis japonica and their antibacterial components
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Li Na Shi Da Ren Qiu Xiang Li Dong Sheng Wei Ya Mei Zhang Jian Chun Qin 《International Journal of Food Science & Technology》2015,50(2):449-457
The aim of this research was to determine the chemical composition, antioxidant and antibacterial properties of the essential oils from Metaplexis japonica and isolation of antibacterial constituents from the essential oils. Results showed that 63 components were identified in essential oils. Phenylethyl alcohol (77.978%), α‐terpineol (31.810%) and docosane (21.644%) were the most abundent constituents of flower oil, leaf oil and fruit oil, respectively. Based on bioactivity‐guided fractionation, three active constituents were isolated and identified as phenylethyl alcohol, α‐terpineol and β‐linalool. Both flower oil and phenylethyl alcohol showed high antibacterial performance, with inhibition zone from 25 ± 0.5 to 11 ± 0.6 mm at highest concentration, and MIC values ranging from 0.125 to 2%. In both DPPH and ABTS assay, the oils showed moderate antioxidant activity. These results indicate potential efficacy of active constituents and essential oils of M. japonica to control food‐borne pathogenic and spoilage bacteria. 相似文献
957.
958.
MSc. Jessica A. I. Muller Dr. Nicole Lawrence Dr. Lai Yue Chan Dr. Peta J. Harvey Dr. Alysha G. Elliott Assoc. Prof. Mark A. T. Blaskovich Dr. Jacqueline C. Gonçalves Dr. Priscilla Galante Dr. Marcia R. Mortari Dr. Mônica C. Toffoli-Kadri Dr. Johannes Koehbach Prof. David J. Craik 《Chembiochem : a European journal of chemical biology》2021,22(8):1415-1423
Agelaia-MPI and protonectin are antimicrobial peptides isolated from the wasp Parachartergus fraternus that show antimicrobial and neuroactive activities. Previously, two analogues of these peptides, neuroVAL and protonectin-F, were designed to reduce nonspecific toxicity and improve potency. Here, the three-dimensional structures of neuroVAL, protonectin and protonectin-F were determined by using circular dichroism and NMR spectroscopy. Antibacterial, antifungal, cytotoxic and hemolytic activities were tested for the parent peptides and analogues. All peptides showed moderate antimicrobial activity against Gram-positive bacteria, with agelaia-MPI being the most active. Protonectin and protonectin-F were found to be toxic to cancerous and noncancerous cell lines. Internalization experiments revealed that these peptides accumulate inside both cell types. By contrast, neuroVAL was nontoxic to all tested cells and was able to enter cells without accumulating. In summary, neuroVAL has potential as a nontoxic cell-penetrating peptide, while protonectin-F needs further modification to realize its potential as an antitumor peptide. 相似文献
959.
960.