Journal of the Science of Food and Agriculture
1097-0010
0022-5142
Anh Quốc
Cơ quản chủ quản: WILEY , John Wiley and Sons Ltd
Lĩnh vực:
Food ScienceNutrition and DieteticsBiotechnologyAgronomy and Crop Science
Phân tích ảnh hưởng
Thông tin về tạp chí
Journal of the Science of Food and Agriculture publishes peer-reviewed original research, reviews, and perspectives in these areas, with particular emphasis on interdisciplinary studies at the agriculture/ food interface. The journal focuses on hypothesis-driven research studies suitable for an international audience. Studies of local products or descriptive studies are discouraged.
Các bài báo tiêu biểu
Bioactivity of falcarinol and the influenceof processing and storage on its content in carrots (<i>Daucus carota</i> L) Abstract The concentration‐dependent activity of the polyacetylene falcarinol ((9Z )‐heptadeca‐1,9‐dien‐4,6‐diyn‐3‐ol), isolated from carrots, was investigated in a bioassay with primary mammary epithelial cells in collagen gels and compared with that of β‐carotene, the orange pigment in carrots. Falcarinol showed biphasic activity, having stimulatory effects between 0.01 and 0.05 µg ml−1 and inhibitory effects between 1 and 10 µg ml−1 , whereas β‐carotene showed no effect in the concentration range 0.001–100 µg ml−1 . The results are discussed in relation to the health‐promoting effects of carrots and related vegetables. Falcarinol was quantified in the carrot cultivars Bolero, Rodelika and Fancy by analytical reverse phase HPLC, subjected to various processing and storage conditions in order to study how long‐term storage, blanching, freezing and boiling influence the content of falcarinol. Long‐term storage of raw carrot cubes (1 cm3 ) reduced the falcarinol content by almost 35%. A similar reduction was found in steam‐blanched carrot cubes (1 cm3 ). Long‐term storage at −24 °C of steam blanched carrot cubes did not reduce the falcarinol content further. A reduction of almost 70% in the falcarinol content was found in carrot pieces boiled in water for 12 min compared with raw carrots. Copyright © 2003 Society of Chemical Industry
Tập 83 Số 10 - Trang 1010-1017 - 2003
Characterization of sea cucumber (<i>stichopus japonicus</i>) ovum hydrolysates: calcium chelation, solubility and absorption into intestinal epithelial cells Abstract BACKGROUND Sea cucumber (Stichopus japonicus ) ovum hydrolysates (SCOHs) chelated with calcium were produced to investigate the characteristics of calcium binding and solubility, as well as to study any effects on calcium absorption by human intestinal epithelial cells. RESULTS The results of the present study show that the calcium‐binding capacity of SCOHs depended greatly on the type of proteases. The maximum level of Ca binding (0.38 mmol L–1 ) occurred when trypsin was used, with a peptide yield of 85.7%. Investigation of the possible chelating modes between SCOHs and calcium ions indicated that calcium ions bound to SCOHs primarily via interactions with carboxyl oxygen and amino nitrogen atoms of Glu and Asp and also that the phosphoserine residues might be also responsible for SCOH–calcium chelation. Moreover, SCOH–calcium complexes maintained the solubility of calcium under simulated gastrointestinal digestion, regardless of the presence of dietary components such as oxalate. Furthermore, SCOH–Ca led to higher peak intracellular [Ca2+ ]i in both Caco‐2 cells (338.3 nmol L–1 versus 269.6 nmol L–1 ) and HT‐29 cells (373.9 nmol L–1 versus 271.7 nmol L–1 ) than casein phosphopeptide‐Ca. CONCLUSION Carboxyl oxygen and amino nitrogen atoms in the SCOHs could bind calcium ions, forming SCOH–calcium complexes. These complexes improved calcium solubility under simulated gastrointestinal digestion and also promoted calcium absorption in Caco‐2 and HT‐29 cells. © 2017 Society of Chemical Industry
Tập 97 Số 13 - Trang 4604-4611 - 2017
Effect of duck egg white peptide‐ferrous chelate on iron bioavailability <i>in vivo</i> and structure characterization Abstract BACKGROUND In order to utilize the industrial by‐product ‘salted duck egg white’ as novel iron additives, the effects of desalted duck egg white peptides‐ferrous chelate (DPs‐Fe) on the promotion of iron uptake and the structure were investigated. RESULTS Different doses of DPs‐Fe were given and iron sulfate (FeSO4 ) was used as a positive control. After three weeks, hemoglobin (Hb), hematocrit (HCT), red blood cells (RBCs), mean corpuscular volume (MCV), serum iron (SI) and serum ferritin (SF) in iron‐deficiency anemia (IDA) rats could be significantly (P < 0.05) increased to the normal levels by DPs‐Fe. The gene expressions of divalent metal transporter 1 (DMT1), ferroportin 1 (FPN1) and Hepcidin could be regulated by DPs‐Fe. Additionally, DPs‐Fe was formed during the chelation process and the structure was characterized. Eight crucial iron‐chelating peptides of duck egg white peptides (DPs) were identified by HPLC‐ESI‐MS/MS, such as Pro‐Val‐Glu‐Glu and Arg‐Ser‐Ser. It indicated that Glu, Asp, Lys, His, Ser, Cys residues might play crucial roles in the chelating of DPs with iron. CONCLUSION DPs‐Fe could be a potential iron supplement, and the Glu, Asp, Lys, His played important roles in binding iron and promoting iron uptake. This research expands the understanding of iron uptake by DPs and provides an opportunity for recycling a discarded processing byproduct. © 2018 Society of Chemical Industry
Tập 99 Số 4 - Trang 1834-1841 - 2019
Novel calcium‐chelating peptides from octopus scraps and their corresponding calcium bioavailability Abstract BACKGROUND To reducing the massive marine pollution and resource waste caused by octopus scraps, we developed a novel octopus scraps protein hydrolysate (OSPH), which displays calcium‐chelating activity, and we investigated the chelating interaction and calcium bioavailability of OSPH‐Ca. RESULTS The structural properties of amido and carboxy groups indicated that they could be the reaction sites for chelation. The particle radius of OSPH increased by 32.25 nm after the calcium chelated with OSPH, indicating intramolecular and intermolecular folding and aggregating. The enthalpy of OSPH increased by 0.8323 after chelation, showing that bands of OSPH‐Ca needed more thermal energy to be destroyed than OSPH. Meanwhile, the chelate showed remarkable stability and absorbability under either acidic or basic conditions, which favored calcium absorption in the gastrointestinal tracts of humans. The calcium intake of OSPH‐Ca increased by 41% when compared with that of CaCl2 . In particular, OSPH‐Ca could protect calcium ions from precipitation caused by dietary inhibitors tannic acid and phytate, while calcium uptake efficiency remained at 3.35 and 1.68 times higher than that of CaCl2 . CONCLUSION These findings revealed the feasibility of transforming octopus scraps into a novel functional calcium chelate based on peptides, promoting environmental sustainability. © 2018 Society of Chemical Industry
Tập 99 Số 2 - Trang 536-545 - 2019
Biochemical basis of insect resistance in inged bean (<i>Psophocarpus tetragonolobus</i>) seeds Abstract Mature seeds of the inged bean (Psophocarpus tetragonolobus ) are toxic to developing larvae of a range of cosmopolitan storage Bruchidae of economic importance, including the copea seed eevil, Callosobruchus maculatus . Insect feeding trials ere carried out in hich protein fractions from seeds of inged bean ere incorporated at a range of concentrations into artificial seeds, and their effects upon development of C maculatus determined. Both albumin and globulin fractions ere toxic to the developing larvae and their toxicity correlated ith their haemagglutinating activity. Assay of Psophocarpin A, B and C fractions demonstrated Psophocarpin B to be the most insecticidal and to contain the highest haemagglutinating activity. Purified basic seed lectin as highly insecticidal to C maculatus larvae, ith an LC50 value of c. 3·5 g kg−1 . The physiological level of this protein in inged bean seeds is sufficient to account for their resistance to attack by C maculatus . inged bean trypsin inhibitor as also purified and tested in artificial seeds against C maculatus. Hoever, even at concentrations in excess of tice the physiological concentration it had no deleterious effects upon development.
Tập 55 Số 1 - Trang 63-74 - 1991
Effect of seed lectins from <i>Phaseolus vulgaris</i> on the development of larvae of <i>Callosobruchus maculatus</i>; mechanism of toxicity Abstract Seeds of the kidney bean (Phaseolus vulgaris ) are toxic to developing larvae of the bruchid beetle (Callosobruchus maculatus ), a major storage pest of many legumes. Insect feeding trials were carried out whereby the albumin and globulin protein fractions from seeds of P. vulgaris were incorporated into artificial seeds. Both fractions were shown to be toxic and to contain haemagglutinating activity, implicating the seed lectins as being involved in seed resistance. Further feeding trials using different P. vulgaris lectin preparations confirmed the toxicity of these lectins and suggested that it was the E‐type lectin subunits (erythrocyte‐binding) which were the major antimetabolites. Indirect immunofluorescence investigations using monospecific antisera for globulin lectins showed that the lectins, when ingested by the larvae, bound to the midgut epithelial cells. It was suggested that the mechanism of lectin toxicity in this instance is analogous to that known to occur in the rat, namely that the ingested lectin causes disruption of the epithelial cells of the larval midgut leading to breakdown of the transport of nutrients into these cells, and the absorption of potentially harmful substances. This is the first time that evidence for the mechanism of lectin toxicity has been obtained in insects.
Tập 35 Số 4 - Trang 373-380 - 1984
Identification and quantitative analysis of sugars and non‐volatile organic acids in Chinese gooseberry fruit (<i>Actinidia chinensis</i> planch.) Abstract The free sugars and non‐volatile organic acids in Chinese gooseberry fruit were extracted and separated by lead salt and ion‐exchange procedures. Sugars and acids were identified and quantitatively determined by gas‐liquid chromatography (g.l.c.) of their trimethylsilyl (TMS) derivatives. Glucose, fructose, sucrose and trace amounts of sorbitol accounted for the total sugars. Citric, quinic and malic are the major acids, the outstanding feature being the high content of quinic acid in mature fruit. Small amounts of phosphoric, ascorbic, glucuronic, galacturonic, oxalic, succinic, fumaric, oxalacetic and p ‐coumaric acids are also present. Qualitative and quantitative analysis of acids prepared as lead salts agreed closely with the determination of acids isolated by the ion‐exchange procedure. Identifications of sugars and acids were confirmed by paper and thin‐layer chromatography. Reducing sugars, total sugars and titratable acidity were determined by AOAC methods and the results compared with those from g.l.c.
Tập 26 Số 6 - Trang 815-820 - 1975
Rapid concurrent analysis of fruit sugars and acids by gas‐liquid chromatography Abstract A rapid and simple procedure for the separation, identification and quantitative analysis of common fruit sugars and non‐volatile organic acids has been developed. Acids were precipitated as their lead salts from fruit ethanolic extracts and the sugars in the remaining supernatant and washings were partitioned into aqueous methanol. These preparations with internal standards were dried and converted to their trimethylsilyl derivatives for analysis by gas‐liquid chromatography. In model studies, conditions which permitted full recovery of sugars from the lead salts of acids, while minimising the loss of acids, were investigated. For fruit acids reported present in measurable amounts (10 mg/100 g of fruit), replicate analysis of aliquots from the same extract was within ±5% for malonic, phosphoric, succinic, malic, citric, ascorbic and galacturonic acids and within ±12% for quinic acid. The use of the method, its advantages and limitations, in determining individual and total sugars and acids is illustrated on some New Zealand grown fruit (New Zealand grapefruit, mountain pawpaw, tangelo, apricot). Total sugars and total acids determined by this procedure gave comparable results with those obtained by using standard A.O.A.C. procedures.
Tập 25 Số 9 - Trang 1095-1107 - 1974
Comparison among direct, indirect and index selections on agronomic traits and nutritional quality traits in common bean Abstract BACKGROUND: Selection indices are linear combinations that allow the selection of several characters simultaneously. The objective of this study was to verify the efficiency of direct selection, indirect selection and selection indices in the identification of higher inbred common bean lines for grain yield, morphological, phenological and nutritional traits.RESULTS: There is genetic variability for grain yield, lodging, general adaptation note, cycle, insertion of the first pod, calcium and iron concentrations in the seeds. Moderate phenotypic correlation coefficients were observed between grain yield and general adaptation note (r = − 0.57) and cycle (r = − 0.57). When direct selection was performed for grain yield, the insertion of the first pod, calcium and iron concentrations showed negative indirect selection gains. The classic index showed that the distribution of gains has become more balanced: grain yield (39.05%), calcium (8.29%) and iron concentration (1.64%).CONCLUSION: Direct selection and indirect selection are not efficient in the simultaneous selection of agronomic traits and nutritional quality in common bean. The classical, base and multiplicative indexes provide responses of gain balanced among traits and superior genetic progress in the selection of inbred common bean lines, and have a high coincidence between the lines selected. © 2012 Society of Chemical Industry
Tập 93 Số 5 - Trang 1097-1104 - 2013
The impact of elevated <scp>CO<sub>2</sub></scp> and temperature on grain quality of rice grown under open‐air field conditions Abstract BACKGROUND Rising atmospheric CO2 is accompanied by global warming. However, interactive effects of elevated CO2 and temperature have not been well studied on grain quality of rice. A japonica cultivar was grown in the field using a free‐air CO2 enrichment facility in combination with a canopy air temperature increase system in 2014. The gas fumigation (200 µmol mol−1 above ambient CO2 ) and temperature increase (1 °C above ambient air temperature) were performed from tillering until maturity. RESULTS Compared with the control (ambient CO2 and air temperature), elevated CO2 increased grain length and width as well as grain chalkiness but decreased protein concentrations. In contrast, the increase in canopy air temperature had less effect on these parameters except for grain chalkiness. The starch pasting properties of rice flour and taste analysis of cooked rice indicated that the palatability of rice was improved by CO2 and/or temperature elevation, with the combination of the two treatments showing the most significant changes compared with ambient rice. CONCLUSION It is concluded that projected CO2 in 2050 may have larger effects on rice grain quality than the projected temperature increase. Although deterioration in milling suitability, grain appearance and nutritional quality can be expected, the taste of cooked rice might be better in the future environment. © 2015 Society of Chemical Industry
Tập 96 Số 11 - Trang 3658-3667 - 2016