Physicochemical properties and structure of rice dough and protein based on TGase combined with sodium metabisulfite modification.

To improve the toughness of the rice dough, protein transglutaminase (TGase) combined with sodium metabisulfite (SMB) modification was used. The influences of modification on rice dough and protein were investigated, and their physicochemical and structural characteristics were analyzed. Mechanical analysis results indicated that the tanδ and texture characteristics of the modified rice dough were close to those of the wheat dough.

Influence of Flagella on Enteritidis Sedimentation, Biofilm Formation, Disinfectant Resistance, and Interspecies Interactions.

Flagella are essential for bacterial motility and biofilm formation by aiding bacterial attachment to surfaces. However, the impact of flagella on bacterial behavior, particularly biofilm formation, remains unclear. This study constructed two flagellar mutation strains of Enteritidis (SE), namely, SE-Δ and SE-Δ, and confirmed the loss of flagellar structures and motility in these strains.

Protective Effects of Astaxanthin against Oxidative Stress: Attenuation of TNF-α-Induced Oxidative Damage in SW480 Cells and Azoxymethane/Dextran Sulfate Sodium-Induced Colitis-Associated Cancer in C57BL/6 Mice.

In this study, we investigated the protective effects of astaxanthin (AST) against oxidative stress induced by the combination of azoxymethane (AOM) and dextran sulfate sodium (DSS) in colitis-associated cancer (CAC) and TNF-α-induced human colorectal cancer cells (SW480), as well as the underlying mechanism. In vitro experiments revealed that astaxanthin reduced reactive oxygen species (ROS) generation and inhibited the expression of Phosphorylated JNK (P-JNK), Phosphorylated ERK (P-ERK), Phosphorylated p65 (P-p65), and the NF-κB downstream protein cyclooxygenase-2 (COX-2). In vivo experiments showed that astaxanthin ameliorated AOM/DSS-induced weight loss, shortened the colon length, and caused histomorphological changes.

Optimization of lycopene spray drying encapsulation in basil seed gum: Boosting bioavailability and mayonnaise stability.

This study aimed to improve lycopene stability and bioavailability in food products. Lycopene, a potent antioxidant, often has poor stability and undesirable organoleptic properties. Therefore, the impact of basil seed gum (BSG) concentration and spray drying inlet temperature (IT) on the physicochemical, bioaccessibility, and antioxidant properties of encapsulated lycopene emulsion (ENL) was investigated using Central Composite Design (CCD)-Response Surface Methodology (RSM).

Technology for Blending Recombined Flour: Substitution of Extruded Rice Flour, Quantity of Addition, and Impact on Dough.

In a previous study, rice bread was prepared using a combination of rice-wheat mixed flour. To investigate the impact of the partial adoption of extruded rice flour (ERF) on mixed flour (MF) and mixed dough (MD), the effects of adding ERF on the pasting, mixing characteristics, texture, and water retention of the MF and MD were examined by a rapid visco analyzer (RVA), Mixolab, texture profile analysis (TPA), and a low-field nuclear magnetic resonance analyzer (LF-NMR). The PV, TV, BD, FV, and SV of the MF declined as the incorporated amount of ERF increased.

High internal phase emulsion stabilized by soy protein isolate-Rutin complex: Rheological properties, bioaccessibility and in vitro release kinetics.

High internal phase emulsions (HIPEs) are promising carrier materials for encapsulating and delivering hydrophobic bioactive compounds. By strategically adjusting the composition, particle size, or charge of HIPEs, it is possible to enhance both their stability and the bioaccessibility of hydrophobic polyphenols encapsulated within them. In this study, different soy protein isolate (SPI)-rutin (SPI-R) complexes (formed under various preheating temperatures) were used to stabilize HIPEs, while the particle size, and charge of HIPEs was further adjusted through different homogenization rates.

Soy protein isolate-catechin complexes conjugated by pre-heating treatment for enhancing emulsifying properties: Molecular structures and binding mechanisms.

This study aimed to investigate the impact of different pre-heating temperatures (ranging from 40 °C to 80 °C) on the interactions between soy protein isolate (SPI) and catechin to effectively control catechin encapsulation efficiency and optimize the emulsifying properties of soy protein isolate. Results showed that optimal heat treatment at 70 °C improved catechin encapsulation efficiency up to 93.71 ± 0.

Effects of Chinese heart-healthy diet on blood lipids, glucose, and estimated 10-y cardiovascular disease risk among Chinese adults: results on secondary outcomes of a randomized controlled trial.

Background: Healthy diet is essential for cardiovascular disease risk management, but its effects among Chinese patients, whose diets differ from Western diets, remain largely unknown.

Methods: In this multicenter, patient- and outcome assessor-blind, randomized controlled feeding trial, 265 Chinese adults with baseline systolic blood pressure 130 to 159 mmHg were randomly assigned into Chinese heart-healthy (CHH) diet or usual diet for a 28-d intervention after a 7-d run-in period on usual diet. Blood lipids and glucose were measured from overnight fasting blood samples before and after the intervention.

Improving the Physicochemical Stability of Soy Phospholipid-Stabilized Emulsions Loaded with Lutein by the Addition of Sphingomyelin and Cholesterol: Inspired by a Milk Fat Globule Membrane.

The emulsifying performance of glycerophospholipids alone is inferior to proteins, etc., while the sphingomyelin (SM) and cholesterol (Chol) naturally existing in biological membranes could interact with glycerophospholipids to influence the polar lipid arrangement. Inspired by the natural membranes, the effect of SM and Chol on the physicochemical stability of soy phospholipid (SPL)-stabilized emulsions during storage or under environmental stresses was determined.

Knockout of transcription factor OsERF65 enhances ROS scavenging ability and confers resistance to rice sheath blight.

Rice sheath blight (ShB) is a devastating disease that severely threatens rice production worldwide. Induction of cell death represents a key step during infection by the ShB pathogen Rhizoctonia solani. Nonetheless, the underlying mechanisms remain largely unclear.

Effects of Cuisine-Based Chinese Heart-Healthy Diet in Lowering Blood Pressure Among Adults in China: Multicenter, Single-Blind, Randomized, Parallel Controlled Feeding Trial.

Background: More than one-fifth of the world's population consumes Chinese cuisines regularly, but no evidence-based healthy diets fitting the Chinese food culture are available for implementation.

Methods: A multicenter, patient- and outcome assessor-blind, randomized feeding trial was conducted among 265 participants with 130 to 159 mm Hg baseline systolic blood pressure (SBP) for 4 major Chinese cuisines (Shangdong, Huaiyang, Cantonese, Szechuan). After a 7-day run-in period on a control diet matching the usual local diets, participants were randomized to continue with the control diet or the cuisine-based Chinese heart-healthy diet for another 28 days.

Bright-yellow-emissive nitrogen-doped carbon nanodots as a fluorescent nanoprobe for the straightforward detection of glutathione in food samples.

In this work, a novel yellow-emissive nanoprobe was for the first time developed for the fast detection of glutathione (GSH) based on nitrogen-doped carbon nanodots (N-CNDs) prepared via hydrothermal heating of o-Phenylenediamine. The N-CNDs and GSH could form non-fluorescent complex via static interaction, resulting in the fluorescence quenching of N-CNDs. Under optimal conditions, the N-CNDs served as a fluorescent nanoprobe for GSH sensing in a straightforward way with high selectivity and sensitivity.

Preparation of Bifidobacterium breve encapsulated in low methoxyl pectin beads and its effects on yogurt quality.

Yogurt is a popular product worldwide partly because of the health-promoting effects of the probiotics that it contains. Probiotics with high survivability constitute a promising direction for fortified yogurt products. This study aimed to prepare Bifidobacterium breve-loaded yogurt with the bacteria surviving transit to the lower part of small intestine or colon.