Journal of Cereal Science最新文献_第4页

The association of glutenin subunit composition to baking quality traits of spring and winter wheat in Estonia 爱沙尼亚春小麦和冬小麦谷蛋白亚基组成与烘焙质量特性的关系

IF 3.9 2区农林科学

Journal of Cereal Science Pub Date : 2024-10-04 DOI: 10.1016/j.jcs.2024.104034

R. Kaasik, M. Tikhonova, R. Koppel, A. Ingver

{"title":"The association of glutenin subunit composition to baking quality traits of spring and winter wheat in Estonia","authors":"R. Kaasik, M. Tikhonova, R. Koppel, A. Ingver","doi":"10.1016/j.jcs.2024.104034","DOIUrl":"10.1016/j.jcs.2024.104034","url":null,"abstract":"<div><div>In Estonian local mills, protein content (PC) and wet gluten content (WGC) are among the main indicators considered and evaluated when purchasing grains. Protein composition also significantly affects baking quality. The baking quality of ten winter wheat (WW) and spring wheat (SW) varieties was studied at the Center of Estonian Rural Research and Knowledge (METK). PC, WGC, gluten index (GI), and dough stability time (DST) were higher in SW varieties. PC was positively correlated with WGC and loaf volume (LV) in both wheat types. PC and WGC were negatively correlated with GI and positively correlated with DST only in WW. The viscoelastic properties of dough are linked to its high- and low molecular weight glutenin subunits (HMW-GS and LMW-GS). The allelic composition of the glutenin genes was determined using DNA markers. All the studied varieties had the allele <em>Glu-D1d</em> and additional allele <em>Glu-D1a</em> was found in the variety ‘Voore’. Fourteen varieties had <em>Glu-A1a</em> and <em>b</em> alleles associated with improved backing quality. Alleles <em>Glu-B1с</em> and <em>Glu-B1b</em> were found in WW varieties. SW varieties carried alleles <em>Glu-B1al</em>, <em>b</em>, <em>с</em> and h. The average QS was higher in SW. Eight varieties had null alleles <em>Glu-A1c, Glu-A3e,</em> and <em>Glu-B3j</em>, which negatively affected bread-making quality.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"120 ","pages":"Article 104034"},"PeriodicalIF":3.9,"publicationDate":"2024-10-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142423618","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Arbuscular mycorrhizal fungi affected soft wheat quality properties and nutritional index by regulating the composition and secondary structure of protein 丛枝菌根真菌通过调节蛋白质的组成和二级结构影响软质小麦的品质特性和营养指标

IF 3.9 2区农林科学

Journal of Cereal Science Pub Date : 2024-09-30 DOI: 10.1016/j.jcs.2024.104032

Jiawen Xue, Lanxin Mei, Xinru Wang, Yingxin Zhong, Mei Huang, Xiao Wang, Jian Cai, Tingbo Dai, Qin Zhou, Dong Jiang

{"title":"Arbuscular mycorrhizal fungi affected soft wheat quality properties and nutritional index by regulating the composition and secondary structure of protein","authors":"Jiawen Xue, Lanxin Mei, Xinru Wang, Yingxin Zhong, Mei Huang, Xiao Wang, Jian Cai, Tingbo Dai, Qin Zhou, Dong Jiang","doi":"10.1016/j.jcs.2024.104032","DOIUrl":"10.1016/j.jcs.2024.104032","url":null,"abstract":"<div><div>Arbuscular mycorrhizal fungi (AMF) inoculation has important regulatory influence on plant growth and nitrogen uptake, which are intimately associated with soft wheat yield and quality. The study aimed to investigate the impact of AMF inoculation on soft wheat grain yield, protein compositions, protein quality, secondary structure of gluten, dough properties and biscuits baking quality. In this study, AMF inoculation significantly increased grain yield. AMF inoculation decreased grain protein content by 5.1%, glutenin content by 8.5%, GMP by 14.3%, and HMW-GS by 8.8% compared with CK. Conversely, AMF inoculation increased the ratio of gliadin/glutenin. Further analysis showed AMF treatment had a looser gluten network than CK, significantly reduced β-sheet and β-turn content, while α-helix content increased. The nutritional index of grain protein was slightly reduced under AMF inoculation, yet the biological value was improved. Reduced wet gluten content, gluten performance index and dough development time under AMF treatment through regulation of soft wheat protein composition and gluten protein structure. Therefore, biscuits in AMF treatment showed reduced thickness, hardness, significantly greater spread ratio and sensory score compared with CK. These indicate that AMF application would be a beneficial agronomic practice to synergistically optimize yield and grain quality in soft wheat.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"120 ","pages":"Article 104032"},"PeriodicalIF":3.9,"publicationDate":"2024-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142423616","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Physicochemical evaluation and sensory profiling of protein-crosslinked instant noodles enriched with particle size-fractionated banana peel powder 富含粒径分馏香蕉皮粉的蛋白质交联方便面的理化评价和感官分析

IF 3.9 2区农林科学

Journal of Cereal Science Pub Date : 2024-09-21 DOI: 10.1016/j.jcs.2024.104029

Kurnia Ramadhan, Nasma Sadah, Nurul Asiah, Ardiansyah

{"title":"Physicochemical evaluation and sensory profiling of protein-crosslinked instant noodles enriched with particle size-fractionated banana peel powder","authors":"Kurnia Ramadhan, Nasma Sadah, Nurul Asiah, Ardiansyah","doi":"10.1016/j.jcs.2024.104029","DOIUrl":"10.1016/j.jcs.2024.104029","url":null,"abstract":"<div><div>In this study, the impact of varying particle size fractions—namely fine, medium, and coarse fractions—of banana peel powder (BPP) on the physicochemical properties and sensory profiles of transglutaminase-induced protein-crosslinked instant noodles was investigated. Gravimetric measurements revealed that BPP incorporation led to higher ash and total dietary fiber content. Tensile force evaluations of cooked noodles demonstrated that fine BPP crosslinked noodles exhibited superior tensile strength, while crosslinked noodles with coarse BPP maintained similar tensile force to non-crosslinked wheat noodles. Scanning electron microscopy revealed a denser surface within the noodle samples. Enzymatic crosslinking increased β-sheet protein secondary structures, while BPP incorporation reduced the short-range ordered starch structure. BPP also influenced color properties, with greater lightness reduction observed in medium and coarse BPP fractions. Sensory evaluations indicated that consumers favored noodles containing fine BPP particles over the medium and coarse BPP fractions, as revealed by hedonic sensory evaluation. Additionally, penalty analysis of sensory data obtained from the check-all-that-apply method highlighted favorable and unfavorable sensory attributes of the noodles. Overall, this study provides valuable insights for the development of healthier instant noodle products.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"120 ","pages":"Article 104029"},"PeriodicalIF":3.9,"publicationDate":"2024-09-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142310673","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Grain and flour physical and functional characteristics of Tef [Eragrostis tef (Zucc) Trotter] varieties of Ethiopia 埃塞俄比亚特夫[Eragrostis tef (Zucc) Trotter]品种的谷物和面粉物理及功能特性

IF 3.9 2区农林科学

Journal of Cereal Science Pub Date : 2024-09-21 DOI: 10.1016/j.jcs.2024.104030

Tamrat Kore Menjaye , Kebebew Assefa , Oli Legese , Muhaba Seifu , Worku Kebede , Workineh Abebe , Lamsgen Yegrem , Deribe Mengistu , Semhal Marsha , Teshome Mesfin , Solomon Chanyalew

{"title":"Grain and flour physical and functional characteristics of Tef [Eragrostis tef (Zucc) Trotter] varieties of Ethiopia","authors":"Tamrat Kore Menjaye , Kebebew Assefa , Oli Legese , Muhaba Seifu , Worku Kebede , Workineh Abebe , Lamsgen Yegrem , Deribe Mengistu , Semhal Marsha , Teshome Mesfin , Solomon Chanyalew","doi":"10.1016/j.jcs.2024.104030","DOIUrl":"10.1016/j.jcs.2024.104030","url":null,"abstract":"<div><div>Tef, a nutritious gluten-free cereal essential for making Ethiopia's traditional <em>injera,</em> varies in quality due to varieties and growing conditions. This study examined 35 tef varieties, revealing how variety, location, and season affect grain attributes and flour quality. Insights from growing tef in diverse Ethiopian agro-ecologies enhance understanding of its adaptability and quality. Physical and functional properties, including grain size, density, and flour absorption capacities, were analyzed, offering a comprehensive view of tef's potential in varying environments. Variety significantly affects tef characteristics, with genotype playing a major role in trait variation, influencing grain size, weight, and color. Sieve analysis showed that up to 45.78% of grain mass remained on larger sieves (425–600μm). Color metrics for tef varied, with white tef being lighter and redder than brown. Environmental factors like location and season influenced sieve separation outcomes and grain characteristics, except for the smallest sieve size and color parameters. The study also noted a relationship between grain size and color, with smaller, brown grains having lower lightness and yellowness. This study provides essential data: for future improvement and management of the tef; for quality assurance for consumers, processors, regulators and traders; and for designing of effective cleaning and processing techniques.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"120 ","pages":"Article 104030"},"PeriodicalIF":3.9,"publicationDate":"2024-09-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142358167","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Exploring the health benefits of high amylose wheat phenolic extract in human endothelial cell model: Inhibitory effects on endothelial activation 在人类内皮细胞模型中探索高直链淀粉小麦酚类提取物对健康的益处：对内皮细胞活化的抑制作用

IF 3.9 2区农林科学

Journal of Cereal Science Pub Date : 2024-09-18 DOI: 10.1016/j.jcs.2024.104028

Nadia Calabriso , Marika Massaro , Egeria Scoditti , Stefano Quarta , Barbara Laddomada , Aurelia Scarano , Samuela Palombieri , Francesco Sestili , Maria Annunziata Carluccio

{"title":"Exploring the health benefits of high amylose wheat phenolic extract in human endothelial cell model: Inhibitory effects on endothelial activation","authors":"Nadia Calabriso , Marika Massaro , Egeria Scoditti , Stefano Quarta , Barbara Laddomada , Aurelia Scarano , Samuela Palombieri , Francesco Sestili , Maria Annunziata Carluccio","doi":"10.1016/j.jcs.2024.104028","DOIUrl":"10.1016/j.jcs.2024.104028","url":null,"abstract":"<div><div>Newly developed high amylose durum wheat genotypes, characterized by a high content of resistant starch, is gaining interest as a healthy ingredient for functional food. The objective of the present study was to investigate the effects of Svevo high amylose phenolic extracts (HAPE) on endothelial activation, the first obligatory step of the atherosclerotic process, investigating the underlying mechanisms of action. To this aim, human microvascular endothelial cells were treated with HAPE (1–10 μg/mL) and then challenged with the pro-inflammatory and pro-atherogenic cytokine TNF-α. Endothelium-leukocyte adhesion, the expression of endothelial inflammatory mediators, intracellular reactive oxygen species (ROS) levels and the activation of nuclear factor (NF)-κB were evaluated by multiple assays. The results showed that, HAPE, already at 5 μg/mL, suppressed the TNF-α stimulated expression of endothelial adhesion molecules as well as the adhesion of leukocytes to endothelial cells by more than 50% in comparison with TNF-α alone. These effects were associated with a significant (p < 0.05) reduction of intracellular ROS levels and NF-κB activation. In summary, our findings underscore the potential of Svevo high amylose as a functional food able to blunt endothelial activation, by inhibiting the concerted expression of endothelial markers involved in leukocyte recruitment and early atherogenesis.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"120 ","pages":"Article 104028"},"PeriodicalIF":3.9,"publicationDate":"2024-09-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142310672","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Buckwheat protein as macromolecular emulsifier to stabilize antarctic krill oil-loaded emulsion: Study on physicochemical properties, microstructure, and functional properties 荞麦蛋白作为大分子乳化剂稳定南极磷虾油乳液：理化性质、微观结构和功能特性研究

IF 3.9 2区农林科学

Journal of Cereal Science Pub Date : 2024-09-17 DOI: 10.1016/j.jcs.2024.104027

Jiawei Tang , Shixin Song , Jingwei Zhang , Ye Li , Li Tao , Qi Wu , Yilin Zhao , Lei Yu

{"title":"Buckwheat protein as macromolecular emulsifier to stabilize antarctic krill oil-loaded emulsion: Study on physicochemical properties, microstructure, and functional properties","authors":"Jiawei Tang , Shixin Song , Jingwei Zhang , Ye Li , Li Tao , Qi Wu , Yilin Zhao , Lei Yu","doi":"10.1016/j.jcs.2024.104027","DOIUrl":"10.1016/j.jcs.2024.104027","url":null,"abstract":"<div><div>Buckwheat protein (BP) was studied in relation to oil phase volume fractions for the preparation of Antarctic krill oil (AKO) emulsions. The physicochemical properties and microstructure of BP-AKO emulsions were examined using zeta potential, droplet size, rheology, and laser confocal microscopy. The bioavailability of astaxanthin in AKO was assessed through in vitro digestion experiments. Among the emulsions tested, the BP-AKO (5–60%) emulsion, containing 5% protein and 60% oil phase, displayed the smallest particle size (1.86 μm), highest absolute zeta potential value (47.88 mV), and greatest interfacial protein adsorption rate (89.00%), indicating superior stability. Oxidative stability experiments revealed that the BP-AKO (5–60%) emulsion exhibited the lowest production of lipid hydroperoxides and malondialdehyde, reflecting excellent oxidative stability. Furthermore, the highest release of free fatty acids from the BP-AKO (5–60%) emulsion occurred during in vitro digestion, peaking at 70.17% after 120 min. The bioavailability of astaxanthin also reached a maximum value of 50.37%. This study provides experimental support for the use of macromolecular cereal proteins as emulsifiers to stabilize Antarctic krill oil.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"120 ","pages":"Article 104027"},"PeriodicalIF":3.9,"publicationDate":"2024-09-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142310671","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Polyphenol-mediated covalent bonds on glutelin structural changes in rice with different bran colors 多酚介导的共价键对不同米糠颜色的谷蛋白结构变化的影响

IF 3.9 2区农林科学

Journal of Cereal Science Pub Date : 2024-09-17 DOI: 10.1016/j.jcs.2024.104023

Annegret Jannasch , Ya-Jane Wang , Sun-Ok Lee , Rohana Liyanage , Anna M. McClung

{"title":"Polyphenol-mediated covalent bonds on glutelin structural changes in rice with different bran colors","authors":"Annegret Jannasch , Ya-Jane Wang , Sun-Ok Lee , Rohana Liyanage , Anna M. McClung","doi":"10.1016/j.jcs.2024.104023","DOIUrl":"10.1016/j.jcs.2024.104023","url":null,"abstract":"<div><div>Pigmented and non-pigmented rice cultivars contain different polyphenol classes. Covalent bonding of polyphenols with glutelin, the major protein fraction in rice, can occur in pigmented rice. The effects of polyphenol class on glutelin molecular weight and size were studied via SDS-PAGE and HPSEC, respectively. The proteomic analysis of glutelin was performed via LC-MS/MS. Rice cultivars with brown (Neches), purple (HB-1) and red (Scarlett) bran colors mainly comprising phenolic acids, anthocyanins, and flavan-3-ols/proanthocyanidins, respectively, were used. Glutelin in milled rice exhibited similar molecular weight and size and proteomic identification due to the lower concentration of polyphenols. Covalent modification of glutelin by polyphenols decreased the amount of identified glutelin. Phenolic acids caused little or no structural changes of glutelin. Anthocyanins and flavan-3-ols/proanthocyanidins in whole grain rice and bran of HB-1 and Scarlett caused a more compact glutelin structure through intra-molecular bonds. Polyphenol-protein interactions may be utilized to tailor food ingredients from pigmented rice with desired rheological properties.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"120 ","pages":"Article 104023"},"PeriodicalIF":3.9,"publicationDate":"2024-09-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142310668","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Image illumination to enhance the visual palatability and visual firmness of white bread crumbs 用图像照明提高白面包屑的视觉适口性和视觉硬度

IF 3.9 2区农林科学

Journal of Cereal Science Pub Date : 2024-09-16 DOI: 10.1016/j.jcs.2024.104026

Yukinori Sato

引用次数: 0

Effect of hydrothermal treatments on the nutritional, functional and storage stability characteristics of decorticated foxtail millet grains and flour 水热处理对去皮狐尾粟谷物和面粉的营养、功能和储藏稳定性特征的影响

IF 3.9 2区农林科学

Journal of Cereal Science Pub Date : 2024-09-14 DOI: 10.1016/j.jcs.2024.104025

Tejinder Kaur, Parmjit Singh Panesar, Charanjit Singh Riar

{"title":"Effect of hydrothermal treatments on the nutritional, functional and storage stability characteristics of decorticated foxtail millet grains and flour","authors":"Tejinder Kaur, Parmjit Singh Panesar, Charanjit Singh Riar","doi":"10.1016/j.jcs.2024.104025","DOIUrl":"10.1016/j.jcs.2024.104025","url":null,"abstract":"<div><p>Rapid off-flavor development and bitterness is a major concern during storage of grains and cereal flours, especially millet flour due to the occurrence of rancidity. The pre-treatment of grains before milling ensures the better retention of quality of the grains and flour, thus enhancing their utility in various products. The flour obtained from untreated, soak-boil and soak-steam treated foxtail millet grains was stored at ambient and under refrigerated conditions for 90 days. The % FFA content of untreated, soak-boil and soak-steam was 0.49, 0.22 and 0.21 %, respectively which increased significantly to 0.68, 0.28 and 0.26 % oleic acid after 90 days at storage at ambient conditions. The last phase of storage depicted a significant increase in the peroxide value and FFA of untreated samples. Under refrigerated conditions the flour obtained from soak-steamed grain had a better storage stability, functional characteristics than soak-boiled grains, and those stored at ambient temperature. The moisture, carbohydrates, FFA, peroxide levels increased, whereas antioxidant activity, pasting properties, decreased significantly during 90 days of storage. The current investigation reveals that the hydrothermal treatments by soak-boil and soak-steam methods could be effectively used to prolong the storage period of millet grain and milling fractions for better utilization.</p></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"120 ","pages":"Article 104025"},"PeriodicalIF":3.9,"publicationDate":"2024-09-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142242097","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Pyridoxal phosphate promotes the γ-aminobutyric acid accumulation, antioxidant and anti-hypertensive activity of germinated tartary buckwheat 磷酸吡哆醛促进发芽鞑靼荞麦的γ-氨基丁酸积累、抗氧化和抗高血压活性

IF 3.9 2区农林科学

Journal of Cereal Science Pub Date : 2024-09-13 DOI: 10.1016/j.jcs.2024.104024

Huiling Yan , Hongxu Chen , Juan Liu , Tian Yao , Mengying Xia , Qingxia Liao , Ludong Huang , Wanjie Li , Yu Song , Lianxin Peng , Jianglin Zhao , Liang Zou , Gang Zhao

{"title":"Pyridoxal phosphate promotes the γ-aminobutyric acid accumulation, antioxidant and anti-hypertensive activity of germinated tartary buckwheat","authors":"Huiling Yan , Hongxu Chen , Juan Liu , Tian Yao , Mengying Xia , Qingxia Liao , Ludong Huang , Wanjie Li , Yu Song , Lianxin Peng , Jianglin Zhao , Liang Zou , Gang Zhao","doi":"10.1016/j.jcs.2024.104024","DOIUrl":"10.1016/j.jcs.2024.104024","url":null,"abstract":"<div><div>γ-Aminobutyric acid (GABA), a main inhibitory neurotransmitter, is essential for various biofunctions but is inadequately synthesized by the body. Tartary buckwheat (TB), with its medicinal and culinary uses, is a potential GABA source, yet its natural GABA content is low. Herein, the application of pyridoxal phosphate (PLP) led to a significant increase in GABA content, reaching 3.82 g kg<sup>−1</sup> in PLP-treated germinated TB (PLP-GTB), which is a 9.67-fold increase compared to ungerminated TB (UTB). This elevation in GABA was associated with the activation of glutamate decarboxylase (GAD), an increase in the substrate glutamate (Glu), and the up-regulation of key gene expression (<em>GAD</em>, <em>GS1/2</em> and <em>GOGAT</em>). Furthermore, PLP-GTB displayed the strongest inhibitory effect on angiotensin-converting enzyme (ACE) activity and exhibited the highest levels of DPPH and ABTS radical scavenging capabilities. Collectively, our findings present a strategy for GABA enrichment in TB, potentially enhancing its anti-hypertensive and antioxidant properties.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"120 ","pages":"Article 104024"},"PeriodicalIF":3.9,"publicationDate":"2024-09-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142310669","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0