Soluble and insoluble dietary fiber at different ratios: Hydration characteristics, rheological properties, and ameliorative effects on constipation.

The proportion of soluble components in dietary fiber is an important factor affecting its physicochemical properties and physiological functions. The influence mechanisms of insoluble (IDF) and soluble dietary fiber (SDF) at different ratios on constipation were investigated. Results showed that SDF had higher active groups and water swelling capacity than IDF.

Effect of ethanol addition on the physicochemical, structural and in vitro digestive properties of Tartary buckwheat starch-quercetin/rutin complexes.

The effects of ethanol on the physicochemical, structural and in vitro digestive properties of Tartary buckwheat starch-quercetin/rutin complexes (e-TBSQ and e-TBSR) were investigated. Ethanol restricted the gelatinization of Tartary buckwheat starch (TBS), which resulted an increase in ∆H, G' and G" as well as a decrease in apparent viscosity of e-TBSQ and e-TBSR. The particle size, scanning electron microscopy and X-ray diffraction results showed that ethanol influenced the morphological structure of TBS granules and the starch crystalline structure in e-TBSQ and e-TBSR changed from B-type to V-type when the ethanol concentration was 25%.

Milling of buckwheat hull to cell-scale: Influences on the behaviors of protein and starch in dough and noodles.

Superfine grinding of insoluble dietary fiber (IDF) is a promising method to improve the product quality by regulating the interaction between protein and starch. In this study, the effects of buckwheat-hull IDF powder, at cell-scale (50-10 μm) and tissue-scale (500-100 μm), on the dough rheology and noodle quality were investigated. Results showed that cell-scale IDF with higher exposure of active groups increased the viscoelasticity and deformation resistance of the dough, due to the aggregation of protein-protein and protein-IDF.

Multi-scale structure and digestive property of bran starch in different particle size wheat bran.

In this study, the multi-scale (granular, molecular, crystalline, lamellar and helical) structure and digestive property of starch isolated from wheat bran of different particle size, including plant scale (1110 μm), tissue scale (235 μm, 83 μm) and cell scale (19 μm), were investigated and compared with wheat flour starch. Bran milling modified bran starch to varying degrees. Tissue-scale milling of bran reduced the granule size of bran starch, but did not significantly modify its molecular, lamellar, crystalline and helical structure.

Effect of buckwheat hull particle-size on bread staling quality.

The mechanical grinding scale of insoluble dietary fiber has an important influence on bread staling quality. We investigated the effects of buckwheat hull (BWH) powder at tissue-scale (500-100 μm) and cell-scale (50-10 μm) on the physical and structural changes of bread during storage. The addition of tissue-scale BWH had little effect on loaf volume and crumb firmness of bread, while that of cell-scale BWH significantly decreased specific volume and baking loss, and resulted in higher bread firmness, compared with the control (100 % wheat bread).

Milling of wheat bran: Influence on digestibility, hydrolysis and nutritional properties of bran protein during in vitro digestion.

Wheat bran is a source of high-quality protein with low cost, but the accessibility of bran protein is notably limited by cell wall matrix. This study investigated the effect of milling on the distribution and profile of wheat bran protein, and explored its digestibility, hydrolysis and functional activity during in vitro digestion. It showed that superfine milling effectively released bran protein by disrupting aleurone cells and further improved its solubility and extractability.

Different thermal treatments of highland barley kernel affect its flour physicochemical properties by structural modification of starch and protein.

Highland barley (HB) has become popular due to nutritional benefits, and thermal treatment could broaden its application. In this study, superheated steam (SS) as a novel commercially thermal treatment was compared with other traditional heating (steam and roasting). The physiochemical properties of treated HB kernels and subsequent produced flour were investigated.

Effect of Moisture Distribution Changes Induced by Different Cooking Temperature on Cooking Quality and Texture Properties of Noodles Made from Whole Tartary Buckwheat.

While precooking and processing have improved the quality of gluten-free noodles, the effects of different cooking temperatures on their quality-neither gluten-free noodles nor whole Tartary buckwheat noodles-have rarely been clarified. This study investigated the key role of moisture distribution induced by different cooking temperatures in improving the noodle quality of whole Tartary buckwheat. The results showed that cooking temperatures higher than 70 °C led to a sharp increase in cooking loss, flavonoid loss and the rate of broken noodles, as well as a sharp decrease in water absorption.

Comparison of quercetin and rutin inhibitory influence on Tartary buckwheat starch digestion in vitro and their differences in binding sites with the digestive enzyme.

Inhibitory effects of flavonoids on starch digestibility were well known, but the structural mechanism was not clear. This study was focused on the diverse effect of quercetin and rutin on digestibility of Tartary buckwheat starch. Results showed that quercetin and rutin reduced the starch digestion by altering starch structure in bound forms and inhibiting digestive enzyme activity in free forms simultaneously, and quercetin showed a stronger effect than rutin.

Effect of particle size on the release behavior and functional properties of wheat bran phenolic compounds during in vitro gastrointestinal digestion.

Wheat bran is a rich source of phenolic compounds, and the health benefits of phenolic compounds depend on its bioaccessibility. The release behavior and functional properties of phenolic compounds in different particle size wheat bran during in vitro digestion were investigated. Coarse wheat bran (CWB, 1110.

Anti-diabetic effects of the soluble dietary fiber from tartary buckwheat bran in diabetic mice and their potential mechanisms.

Background: Tartary buckwheat has beneficial effects on glucose and lipid metabolism of patients with type 2 diabetes mellitus. However, the physiological effects of a soluble dietary fiber (SDF) from tartary buckwheat have rarely been studied, especially .

Objective: This study aimed to examine the hypoglycemic and hypolipidemic effects of SDF from tartary buckwheat bran on high-fat diet/streptozotocin-induced diabetic mice.

Diverse effects of rutin and quercetin on the pasting, rheological and structural properties of Tartary buckwheat starch.

We investigated the interactions of two main phenolics, rutin and quercetin, with starch, the primary component of Tartary buckwheat. The addition of rutin or quercetin significantly affected the structural and physicochemical properties of the starch, and rutin showed a stronger effect than quercetin, particularly at a dose of 6% (w/w). Rutin better enhanced the aggregation of starch pastes and gel formation than quercetin according to our pasting, rheological and thermal property analyses.

Global transcriptomic analysis of Lactobacillus plantarum CAUH2 in response to hydrogen peroxide stress.

To overcome the deleterious effects of hydrogen peroxide, Lactobacillus plantarum elicits an adaptive response to oxidative stress. In this study, global transcriptomic analysis revealed that L. plantarum CAUH2 expanded its carbon source utilizing profile and enhanced glycolysis to produce more ATP to confront with HO stress.

Effect of sodium tripolyphosphate incorporation on physical, structural, morphological and stability characteristics of zein and gliadin nanoparticles.

With the extensive applications of chemical means in food systems, phosphorylation has become a promising approach to modify the functionalities of proteins. In this study, effects of sodium tripolyphosphate (TPP) on physicochemical properties of gliadin and zein nanoparticles were comprehensively explored by fluorescence spectroscopy analysis, circular dichroism spectrum and Fourier transform infrared analysis. The results suggested that an increase in TPP concentration could affect the particle size and microstructures of gliadin nanoparticles through enhanced repulsion force among nanoparticles.

Impact of whole cereals and processing on type 2 diabetes mellitus: a review.

The prevalence of type 2 diabetes mellitus (T2DM) has been increasing throughout the world. The cereals, as the high carbohydrate food and dominant portion of diet, have crucial impacts on glycemic control, especially for T2DM. Both components in whole cereals and processing are closely related to their glycemic response.

Protective effect of tartary buckwheat on renal function in type 2 diabetics: a randomized controlled trial.

Tartary buckwheat (TB) has been reported to be associated with a decreased risk of type 2 diabetes mellitus (T2DM), and T2DM has had a major impact on the development of diabetic kidney disease (DKD). Thus, the hypothesis that a daily intake of TB will improve DKD risk factors, including urinary albumin to creatinine ratio (UACR), urea nitrogen (UN), serum creatinine, and uric acid was tested. In a parallel, randomized, open-label controlled trial, 104 T2DM patients were randomly assigned to a diet control group (systematic diet plans and intensive nutritional education) or a TB intervention group (daily replacement of a portion of staple foods with TB foods).

Dietary tartary buckwheat intake attenuates insulin resistance and improves lipid profiles in patients with type 2 diabetes: a randomized controlled trial.

Tartary buckwheat (TB) is rich in protein, dietary fiber, and flavonoids and has been reported to affect type 2 diabetes mellitus (T2DM) in animal experiments, but limited information on the benefit of TB as a whole food in T2DM patients is available. Thus, we tested the hypothesis that a daily replacement of a portion of the staple food with TB will improve risk factors of T2DM, including fasting glucose, insulin resistance, and lipid profile. In a parallel, randomized, open-label, controlled trial, 165 T2DM patients were randomly assigned to a control diet group (DC group; systematic diet plans and intensive nutritional education) or a TB intervention group (TB group; daily replacement of a portion of staple food with TB food).

Determination of rheological property and its effect on key aroma release of Shanxi aged vinegar.

The rheological property of Shanxi aged vinegar (SAV) was determined by rheometer, and its effects on release in eight key aroma components of SAV was investigated by SPME-GC-MS. In order to simulate the change of rheological property of SAV, a modified SAV system was developed from a finished SAV using carboxymethylcellulose, pectin, glucose, fructose, sodium chloride and tannic acid at indicate levels. The consistency coefficients () of SAV ranged from 1.

New insights into the antioxidant activity and components in crude oat oil and soybean oil.

Developing new antioxidants and using natural examples is of current interest. This study evaluated the antioxidant activities and the ability to inhibit soybean oil oxidation of oat oil obtained with different solvents. Oat oil extract obtained by ethanol extraction gave the highest antioxidant activity with a DPPH radical (1,1-diphenyl-2-picrylhydrazyl) scavenging activity of 88.

Development of a SPME-GC-MS method for the determination of volatile compounds in Shanxi aged vinegar and its analytical characterization by aroma wheel.

A solid-phase microextraction followed by gas chromatography-mass spectrometry method was developed to determine the volatile compounds in Shanxi aged vinegar. The optimal extraction conditions were: 50 °C for 20 min with a PDMS/DVB fiber. This analytical method was validated and showed satisfactory repeatability (0.

Effects of different cooking methods of oatmeal on preventing the diet-induced increase of cholesterol level in hypercholesterolemic rats.

Background: The aim of present study is to investigate the influences of brewing and boiling on hypocholesterolemic effect of oatmeal in rats fed with a hypercholesterolemic diet.

Methods: Fifty-six male Sprague-Dawley rats were divided into 5 groups of 8 rats each with similar mean body weights and serum cholesterol concentrations. Rats were fed with the experimental diets containing 10% of oatmeal from two Chinese oat varieties which were brewed or boiled for 30 days.

[Clinical study on abdominal expanded subdermal vascular plexus skin flaps for repairing dorsal hand scar].

Objective: To explore the method and effectiveness of abdominal expanded subdermal vascular plexus skin flaps in repairing dorsal hand scar.

Methods: Between May 2005 and October 2010, 16 cases of dorsal hand scars were treated with the abdominal expanded flaps. There were 13 males and 3 females, aged 22.

Antioxidant activities of aged oat vinegar in vitro and in mouse serum and liver.

Background: The present study focused on the antioxidant activities of aged oat (Avena sativa L.) vinegar. The antioxidant activities of oat and vinegar have been proved by many previous research studies.

Changes in the radical scavenging activity of bacterial-type douchi, a traditional fermented soybean product, during the primary fermentation process.

We studied the effects of isoflavones and peptides on antioxidant activities of bacterial-type douchi during fermentation. Radical scavenging activities increased with increasing fermentation time. Isoflavone conversion was not obvious, while soy protein hydrolyzed dramatically during fermentation.