Food Chemistry Molecular Sciences最新文献

{"title":"Growing location and root maturity impact on the phenolic compounds, antioxidant activity and nutritional profile of different sweet potato genotypes","authors":"Juliana Pazos ,&nbsp;Paula Zema ,&nbsp;Graciela B. Corbino ,&nbsp;Julieta Gabilondo ,&nbsp;Rodrigo Borioni ,&nbsp;Laura S. Malec","doi":"10.1016/j.fochms.2022.100125","DOIUrl":"10.1016/j.fochms.2022.100125","url":null,"abstract":"<div><p>This study aimed to analyze the phenolic compounds, antioxidant activity, and the main nutritional components of different colored-fleshed sweet potato genotypes grown in Argentina. Three cultivars of standard size were compared to undersized ones, currently discarded. Furthermore, four genotypes grown in different agroecological locations in Tucuman, Argentina, were evaluated. Chlorogenic and 3,5-dicaffeoylquinic acids were identified as the prevailing phenolic compounds in all samples. Undersized roots had significantly higher phenolics, antioxidant activity and carotenoids than standard. Therefore, they can confer healthy attributes to processed foods and, additionally, reduce waste. Genotypes from Tucuman grown under water stress conditions presented the lowest phenolics, anthocyanins and antioxidant activity, but the highest carotenoid contents. Orange-fleshed cultivars showed the highest protein percentages (6.0–11.7 %) and carotenoid contents ranging between 310 and 1012 µg β-carotene/g dw, with more than 90 % β-carotene. These findings could help to promote the cultivation of local genotypes with high added value.</p></div>","PeriodicalId":34477,"journal":{"name":"Food Chemistry Molecular Sciences","volume":null,"pages":null},"PeriodicalIF":3.3,"publicationDate":"2022-12-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://ftp.ncbi.nlm.nih.gov/pub/pmc/oa_pdf/98/73/main.PMC9356150.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"40704485","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Investigating the in vitro mode of action of okra (Abelmoschus esculentus) as hypocholesterolemic, anti-inflammatory, and antioxidant food","authors":"Giovanni Panighel ,&nbsp;Irene Ferrarese ,&nbsp;Maria Giovanna Lupo ,&nbsp;Stefania Sut ,&nbsp;Stefano Dall'Acqua ,&nbsp;Nicola Ferri","doi":"10.1016/j.fochms.2022.100126","DOIUrl":"https://doi.org/10.1016/j.fochms.2022.100126","url":null,"abstract":"<div><p>Okra (<em>Abelmoschus esculentus</em>) have been introduced as food relatively recently in Europe. It is native to India and one of the most important vegetables in Nigeria. The leaves can be consumed but also the fruit is rich in nutrients and bioactive compounds (i.e., dietary fiber, vitamins, oils, polysaccharides, polyphenols) and several health promoting actions have been ascribed, including a lipid-lowering properties. In this work the effects of fruit and leaf extracts on expression of key mediators of cholesterol metabolism, i.e.<em>,</em> the low-density lipoprotein receptor (LDLR) and proprotein convertase subtilisin/kexin type 9 (PCSK9), were investigated in human hepatoma cell line Huh7. Furthermore, effects on proinflammatory cytokines (IL-1β, IL-6 and TNF-α) expressed by THP1-derived macrophages were studied to assess potential anti-inflammatory actions.</p><p>Okra fruit extract significantly induced the mRNA and protein levels of the LDLR by 1.4 ± 0.3 and 4.8 ± 1.5-fold, respectively without any significant modification of PCSK9 expression. In addition, fruit extract showed a significant sequestering ability of cholic acid. Leaf butanol extract exerted similar action by inducing the expression of both the LDLR (+3.1 ± 1.6-fold vs control) and PCSK9 (+1.3 ± 0.4-fold vs control). The evaluation of the potential anti-inflammatory effect revealed a significant action of leaf butanol extract with reduced mRNA levels of IL-1β (−28 ± 8 % vs control), IL-6 (−11 ± 1 % vs control) and TNF-α (−43 ± 8 % vs control), while fruit extract did not show any anti-inflammatory activity. Finally, leaf ethyl acetate extract showed a significant antioxidant capacity comparable to ascorbic acid. Taken together, we provided evidence that leaf butanol extract and, more effectively, fruit extract induced the LDLR expression, effect that may explain the previously reported hypocholesterolemic action of okra. In addition, okra’s extracts reduced the expression of pro-inflammatory cytokines from THP1-derived macrophages, an effect that may suggest a vascular protective action of okra.</p></div>","PeriodicalId":34477,"journal":{"name":"Food Chemistry Molecular Sciences","volume":null,"pages":null},"PeriodicalIF":3.3,"publicationDate":"2022-12-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2666566222000545/pdfft?md5=783e4f86b5163fe8977bbf6f1877459a&pid=1-s2.0-S2666566222000545-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91590552","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Gut metabolites produced during in vitro colonic fermentation of the indigestible fraction of a maize-based traditional Mexican fermented beverage, Tejuino","authors":"Ángel Eduardo Rubio-Castillo ,&nbsp;Víctor M. Zamora-Gasga ,&nbsp;Jorge A. Sánchez-Burgos ,&nbsp;Víctor M. Ruiz-Valdiviezo ,&nbsp;Efigenia Montalvo-González ,&nbsp;Rita M. Velázquez-Estrada ,&nbsp;Aarón F. González-Córdova ,&nbsp;Sonia G. Sáyago-Ayerdi","doi":"10.1016/j.fochms.2022.100150","DOIUrl":"https://doi.org/10.1016/j.fochms.2022.100150","url":null,"abstract":"<div><p><em>Tejuino</em>, is a Mexican fermented beverage prepared by germination-fermentation or nixtamalization-fermentation (artisanal and commercial mode respectively) of maize. The aim of this study was to evaluate the gut metabolites, volatile, and phenolic compounds (PC) produced by the indigestible fraction (IF) of <em>Tejuino</em> during an <em>in vitro</em> colonic fermentation. Twenty-six PC in the IF were identified; the hydroxycinnamic acids (30–40 %) were the most abundant. In the IF of <em>Tejuino</em> pyrogallol, and urolithins were identified. Some of the representative PC of maize as maysin derivatives (apimaysin and 3-methoxymaysin) (flavonoids). The quantification of acetic and butyric acid become notable after 6 h of the colonic fermentation of IF of <em>Tejuino</em>. Ninety-seven volatile compounds were found, and the PCA shows the predominant compounds as short chain fatty acids, esters of organic acids and indole derivatives. These results suggest that <em>Tejuino</em> could be an important source of metabolites with high biological value.</p></div>","PeriodicalId":34477,"journal":{"name":"Food Chemistry Molecular Sciences","volume":null,"pages":null},"PeriodicalIF":3.3,"publicationDate":"2022-12-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2666566222000788/pdfft?md5=09f578c1713966276c88af2bbe92fd91&pid=1-s2.0-S2666566222000788-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91590623","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Preparation, identification, and molecular docking of novel elastase inhibitory peptide from walnut (Juglans regia L.) meal","authors":"Yu Xiong ,&nbsp;Peng Peng ,&nbsp;Shi-Jia Chen,&nbsp;Min Chang,&nbsp;Qian Wang,&nbsp;Sheng-Nan Yin,&nbsp;Di-Feng Ren","doi":"10.1016/j.fochms.2022.100139","DOIUrl":"https://doi.org/10.1016/j.fochms.2022.100139","url":null,"abstract":"<div><p>This study aimed to isolate bioactive peptides with elastase inhibitory activity from walnut meal via ultrasonic enzymatic hydrolysis. The optimal hydrolysis conditions of walnut meal protein hydrolysates (WMPHs) were obtained by response surface methodology (RSM), while a molecular weight of&lt;3 kDa fraction was analyzed by LC-MS/MS, and 556 peptides were identified. PyRx virtual screening and Autodock Vina molecular docking revealed that the pentapeptide Phe-Phe-Val-Pro-Phe (FFVPF) could interact with elastase primarily through hydrophobic interactions, hydrogen bonds, and π-sulfur bonds, with a binding energy of −5.22 kcal/mol. The verification results of inhibitory activity showed that FFVPF had better elastase inhibitory activity, with IC₅₀ values of 0.469 ± 0.01 mg/mL. Furthermore, FFVPF exhibited specific stability in the gastric environment. These findings suggest that the pentapeptide FFVPF from defatted walnut meal could serve as a potential source of elastase inhibitors in the food, medical, and cosmetics industries.</p></div>","PeriodicalId":34477,"journal":{"name":"Food Chemistry Molecular Sciences","volume":null,"pages":null},"PeriodicalIF":3.3,"publicationDate":"2022-12-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2666566222000673/pdfft?md5=c536873f31bc3cb9ad8d37f807cd3c34&pid=1-s2.0-S2666566222000673-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91590626","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Fe2+ protects postharvest pitaya (Hylocereus undulatus britt) from Aspergillus. flavus infection by directly binding its genomic DNA","authors":"Lishan Yao,&nbsp;Tao Zhang,&nbsp;Shurui Peng,&nbsp;Dan Xu,&nbsp;Zhenbin Liu,&nbsp;Hongbo Li,&nbsp;Liangbin Hu,&nbsp;Haizhen Mo","doi":"10.1016/j.fochms.2022.100135","DOIUrl":"https://doi.org/10.1016/j.fochms.2022.100135","url":null,"abstract":"<div><p><em>Aspergillus flavus (A. flavus)</em> is a postharvest fungus, causing pitaya fruit decay and limiting pitaya value and shelf life. However, safer and more efficient methods for preventing <em>A. flavus</em> contamination for pitaya fruit remain to be investigated. In this study, we successfully proved exogenous Fe²⁺ could inhibit <em>A. flavus</em> colonization in pitaya fruit and extend pitaya’s shelf life after harvest. Moreover, gel electrophoresis, CD analysis and Raman spectrum tests revealed Fe²⁺ could more effectively and thoroughly promote conidial death by directly binding to <em>A. flavus</em> DNA. Increased expression of DNA damage repair-related genes after Fe²⁺ treatment was observed by transcription analysis, which might eventually lead to SOS response in <em>A. flavus</em>. These results indicated Fe²⁺ could prevent <em>A. flavus</em> infestation on pitaya in a novel, quickly responsive mechanism. Our results shed light on the potential application of Fe²⁺ in the food industry and provided a more universal antifungal agent against food pathogens.</p></div>","PeriodicalId":34477,"journal":{"name":"Food Chemistry Molecular Sciences","volume":null,"pages":null},"PeriodicalIF":3.3,"publicationDate":"2022-12-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2666566222000636/pdfft?md5=0320ae9db15ef893042bb12de41faa95&pid=1-s2.0-S2666566222000636-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91590628","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Molecular networking-based lipid profiling and multi-omics approaches reveal new contributions of functional vanilloids to gut microbiota and lipometabolism changes","authors":"Hiroyuki Hattori ,&nbsp;Akihiro Moriyama ,&nbsp;Tomoki Ohno ,&nbsp;Takahiro Shibata ,&nbsp;Hitoshi Iwahashi ,&nbsp;Tohru Mitsunaga","doi":"10.1016/j.fochms.2022.100123","DOIUrl":"10.1016/j.fochms.2022.100123","url":null,"abstract":"<div><p>Obesity is now recognized as an epidemic, requiring rapid intervention. We previously demonstrated that vanilloids from the African spice known as Grains of Paradise (GOP) exhibit strong anti-obesity effects. Here, the molecular mechanism behind the obesity prevention property of the GOP extract was investigated by employing molecular networking-based lipid profiling and 16S rRNA sequencing. Administration of either GOP extract or two of its components, 6-paradol and 6-gingerol, reversed the unbalanced gut microbiota composition induced by a high-fat diet (HFD) with a decrease in Firmicutes / Bacteroidetes ratio and increase in genera <em>Bifidobacterium</em> and <em>Akkermansia</em>. Moreover, GOP extract ameliorated abnormal fatty acid metabolism in gut bacteria. Furthermore, lipid molecular networking revealed differences in lipid composition, such as triglycerides and bile acids, in the feces. These results suggest that 6-paradol and 6-gingerol can restore an unhealthy gut environment and prevent lipid absorption, a possible consequence of the reconstruction of the gut microbiota.</p></div>","PeriodicalId":34477,"journal":{"name":"Food Chemistry Molecular Sciences","volume":null,"pages":null},"PeriodicalIF":3.3,"publicationDate":"2022-12-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9309231/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"40552951","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Evaluation of freeze-dried phenolic extract from cashew apple by-product: Physical properties, in vitro gastric digestion and chemometric analysis of the powders","authors":"Antonia Carlota de Souza Lima ,&nbsp;Elenilson G. Alves Filho ,&nbsp;Lorena Maria Freire Sampaio ,&nbsp;Claudilane Martins Pontes ,&nbsp;Marcos Rodrigues Amorim Afonso ,&nbsp;Paulo Riceli Vasconcelos Ribeiro ,&nbsp;Kirley Marques Canuto ,&nbsp;Kaliana Sitonio Eça ,&nbsp;Luciana de Siqueira Oliveira","doi":"10.1016/j.fochms.2022.100149","DOIUrl":"https://doi.org/10.1016/j.fochms.2022.100149","url":null,"abstract":"<div><p>The aim of this study was to produce powders from the phenolic extract of the cashew by-product using maltodextrin and gum arabic as encapsulating agents to preserve these bioactive compounds and their antioxidative activity. Extraction was assisted by an ultrasound bath to increase the release of the bioactive compounds, resulting in the hydroalcoholic extract from cashew bagasse. The powders were physically and morphologically characterized, and their total phenolics, antioxidant activity and bioaccessibility were evaluated. All parameters were analyzed by chemometrics. In addition, UPLC-HRMS analysis was used to evaluate the phenolic profile of the extracts, revealing that the powders were able to protect some of the original compounds of the extract, such as catechin, the myricetin fraction and quercetin. The powders showed high total phenolic retention capacity, especially maltodextrin (2893.34 ± 20.18 mg GAE/100 g (DW)), which was the encapsulant that preserved the highest content of polyphenols and antioxidant activity after bioaccessibility in comparison to the unencapsulated extract. The powders showed low water activity (&lt;0.2), low moisture (&lt;8%), high solubility (&gt;60 %) and low hygroscopicity (&lt;4%). The SEM analysis showed that lyophilized extract samples resembled broken glass, which is characteristic of the lyophilization process, and in addition to a predominantly amorphous structure as demonstrated by the X-ray diffraction. The extraction and encapsulation of phenolic compounds from the cashew by-product through lyophilization and using maltodextrin and gum arabic as encapsulants enabled their preservation and potential use of these compounds by the nutraceutical or food industry, and can be used as food additive in order to enrich the content of compounds and the antioxidant activity of numerous products.</p></div>","PeriodicalId":34477,"journal":{"name":"Food Chemistry Molecular Sciences","volume":null,"pages":null},"PeriodicalIF":3.3,"publicationDate":"2022-12-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2666566222000776/pdfft?md5=474a5c8eea589b0e7f13d137077bb52d&pid=1-s2.0-S2666566222000776-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91590624","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effects of UVA disappearance and presence on the acylated anthocyanins formation in grape berries","authors":"Haining Yin ,&nbsp;Lin Wang ,&nbsp;Fucheng Wang ,&nbsp;Zhumei Xi","doi":"10.1016/j.fochms.2022.100142","DOIUrl":"10.1016/j.fochms.2022.100142","url":null,"abstract":"<div><p>Ultraviolet A (UVA), the major component of the UV, plays a crucial role in formatting the characteristics of color in wine grapes by influencing its anthocyanin composition and contents. Results showed that anthocyanin biosynthesis was suppressed by UVA screening and enhanced by irradiation. The acetylation and <em>p</em>-coumaroylation of anthocyanins were more pronounced and showed positive correlation with a* and negative correlation with L*, b*, C*, and h, thereby leading to changes in color. Weighted gene co-expression network analysis showed that two modules (red and turquoise) were significantly related to the acetylation and p-coumaroylation of peonidin. In addition, relative gene expression assays and correlation analysis also indicated that <em>VvMYBA1</em> might influence anthocyanin accumulation by directly regulating <em>VvOMT</em> expression and increasing the flux to the vacuole through <em>VvGST4</em>. In conclusion, the results helped in improving our understanding of the role of UVA in skin color formation.</p></div>","PeriodicalId":34477,"journal":{"name":"Food Chemistry Molecular Sciences","volume":null,"pages":null},"PeriodicalIF":3.3,"publicationDate":"2022-12-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://ftp.ncbi.nlm.nih.gov/pub/pmc/oa_pdf/72/67/main.PMC9587524.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"40680085","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Unaided efficient transglutaminase cross-linking of whey proteins strongly impacts the formation and structure of protein alginate particles","authors":"Mikkel Madsen ,&nbsp;Sanaullah Khan ,&nbsp;Sonja Kunstmann ,&nbsp;Finn L. Aachmann ,&nbsp;Richard Ipsen ,&nbsp;Peter Westh ,&nbsp;Cecilia Emanuelsson ,&nbsp;Birte Svensson","doi":"10.1016/j.fochms.2022.100137","DOIUrl":"10.1016/j.fochms.2022.100137","url":null,"abstract":"<div><p>There is a dogma within whey protein modification, which dictates the necessity of pretreatment to enzymatic cross-linking of β-lactoglobulin (β-Lg). Here microbial transglutaminase (MTG) cross-linked whey proteins and β-Lg effectively in 50 mM NaHCO₃, pH 8.5, without pretreatment. Cross-linked β-Lg spanned 18 to &gt;240 kDa, where 6 of 9 glutamines reacted with 8 of 15 lysines. The initial isopeptide bond formation caused loss of β-Lg native structure with t_1/2 = 3 h, while the polymerization occurred with t_1/2 = 10 h. Further, cross-linking effects on protein carbohydrate interaction have been overlooked, leaving a gap in understanding of these complex food matrices. Complexation with alginate showed that β-Lg cross-linking decreased onset of particle formation, hydrodynamic diameter, stoichiometry (β-Lg/alginate) and dissociation constant. The complexation was favored at higher temperatures (40 °C), suggesting that hydrophobic interactions were important. Thus, β-Lg was cross-linked without pretreatment and the resulting polymers gave rise to altered complexation with alginate.</p></div>","PeriodicalId":34477,"journal":{"name":"Food Chemistry Molecular Sciences","volume":null,"pages":null},"PeriodicalIF":3.3,"publicationDate":"2022-12-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://ftp.ncbi.nlm.nih.gov/pub/pmc/oa_pdf/f7/16/main.PMC9508153.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"40376545","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"The modulation of light quality on carotenoids in maize (Zea mays L.) sprouts","authors":"Nan Xiang ,&nbsp;Yihan Zhao ,&nbsp;Siyun Wang ,&nbsp;Xinbo Guo","doi":"10.1016/j.fochms.2022.100128","DOIUrl":"https://doi.org/10.1016/j.fochms.2022.100128","url":null,"abstract":"<div><p>The present study aimed to identify the regulatory mechanisms of red, blue, and white light on carotenoid biosynthesis in maize sprouts. Determinations of carotenoid, chlorophyll and phytohormone profiles, as well as relative gene expression, were explored. The results identified enhancement of carotenoid and chlorophyll production as well as gene expression. Most notably, the expression levels of <em>CRY</em>, <em>HY5</em>, and beta-carotene 3-hydroxylase genes peaked under blue light. Photomorphogene-related hormone, auxins and strigolactone production was also altered under different lights and might have a role in carotenoid metabolism. Gibberellins competed with carotenoids for the precursor geranylgeranyl diphosphate and were hindered by certain light characteristics, probably via DELLA-PIF4 signalling. <em>ERF021</em> and <em>MYB68</em> were negative regulators of carotenoid biosynthesis in maize sprouts. These findings provide new insights into the light-regulated mechanism and biofortification of carotenoids in maize sprouts.</p></div>","PeriodicalId":34477,"journal":{"name":"Food Chemistry Molecular Sciences","volume":null,"pages":null},"PeriodicalIF":3.3,"publicationDate":"2022-12-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2666566222000569/pdfft?md5=5431d00f09e07c4a3fdfc39dbf310ad9&pid=1-s2.0-S2666566222000569-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91590548","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}