Search Results (527)

The incidence of chronic kidney disease (CKD) has increased worldwide in recent years. Many factors can contribute to the progression of CKD, some of which are dietary patterns. Adequate control of protein, phosphorus, potassium, and sodium intake can significantly slow the progression of CKD. Most studies and nutritional guidelines addressing the care of people with CKD have focused primarily on dietary recommendations regarding macronutrient intake and the restriction of individual micronutrients. Traditionally, the consumption of fiber-rich fruits and vegetables has been restricted in patients with CKD to combat hyperkalemia. Among the reasons often given for this restriction are concerns about their high potassium and phosphorus contents. Limiting the intake of whole grains in CKD patients has also been recommended. However, findings indicate that phosphorus in plant foods is not fully absorbed in humans. Potassium contribution from vegetables can be reduced by culinary treatments, and when highly insoluble fiber is present in vegetables, it promotes potassium excretion through the intestine, which could help control the risk of hyperkalemia in CKD patients. Other recent findings have shown beneficial effects of vegetable bioactive compounds and resistant starch on CKD patients. The aim of the present review was to compile and discuss traditional recommendations for the use of plant-based foods for patients with CKD, as well as the mechanisms through which such foods may contribute to improving CKD progression. Full article

Soil acidification from excessive nitrogen and potassium fertilization in protected cucumber systems impairs calcium uptake, triggering physiological calcium deficiency and reducing yield. We investigated whether the plant growth-promoting rhizobacterium Bacillus amyloliquefaciens QST713 could mitigate low-calcium stress in cucumber (‘Jinyou No. 4’). Under controlled nutrient solution irrigation (4, 0.4, and 0 mmol/L Ca²⁺, with or without B. amyloliquefaciens QST713), low-calcium conditions suppressed growth, reduced ion uptake capacity, photosynthetic pigment content, gas exchange (Pn, Gs, Tr), PSII efficiency (ΦPSII, ETR), and decreased carbohydrate (starch, sucrose) accumulation, while disrupting nitrogen balance (decreases in NO₃⁻-N, soluble protein, and amino acids; increase in NH₄⁺-N) and inhibiting key N-assimilation enzymes (NR, GS, GOGAT, GDH). Inoculation with B. amyloliquefaciens QST713 reversed these effects: it enhanced ion acquisition, chlorophyll content, and photosynthetic performance; restored carbohydrate reserves; promoted NO₃⁻ uptake and NH₄⁺ assimilation; and upregulated N-metabolizing enzyme activities. Principal component analysis confirmed strong coupling among growth, photosynthesis, and C-N metabolism. In summary, low-calcium stress markedly inhibited cucumber growth, suppressed photosynthetic activity, and reduced the levels of carbon and nitrogen metabolism. Application of B. amyloliquefaciens QST713 effectively alleviated the physiological damage caused by low-calcium stress, enhancing photosynthetic performance and thereby accelerating the synthesis and turnover of carbon- and nitrogen-containing metabolites. These effects collectively improved cucumber tolerance to low-calcium conditions and promoted plant growth and development. This study provides a preliminary theoretical basis for further exploration of the stress-resistance capacity of B. amyloliquefaciens. Full article

Metabolic illnesses such as obesity, type 2 diabetes and hyperuricemia are becoming more common, driving intensified research into nutritional interventions through targeted dietary modifications as a primary preventive strategy. The apparent fluctuation in blood glucose value is modulated by the digestive behavior of starch. Moreover, polyphenols—historically considered to be anti-nutrients due to their inhibition of digestive enzymes and sometimes astringent taste—can be used to significantly improve the functional properties of starch. This can be achieved primarily through α-amylase inhibition and the modulation of other enzyme activities, alongside the antioxidant and anti-inflammatory effects of polyphenols. Depending on their fine structure, starches are digested at different rates: rapidly digestible starch (RDS) spikes blood glucose; slowly digestible starch (SDS) smooths postprandial blood glucose peaks; resistant starch (RS) feeds gut microbes. The fine structure of starches, such as straight-chain starches, can form complexes with polyphenols through their ‘empty V-type’ structures under controlled processing conditions. Fourier-transform infrared spectroscopy (FTIR), X-ray diffraction (XRD) and in vitro digestion modeling analyses have revealed that the formation of starch–polyphenol complexes primarily occurs due to certain interactions (hydrophobic interactions and hydrogen bonding) which lead to stabilized structures, including V-type encapsulation; this significantly increases the content of RSs and slows down enzymatic digestion rates. These complexes lower the GI values of foods via molecular barrier effects, while synergistically boosting antioxidant and anti-inflammatory activities; their anti-digestive capabilities were found to be superior even to those of ordinary starch–lipid compounds. However, limitations persist in the research and application of starch–polyphenol complexes: human bioavailability validation; incomplete mechanistic understanding of multicomponent interactions; industrial scalability challenges due to polyphenol instability. Full article

Functional foods are gaining heightened popularity in diet modifications. Green bananas contain a significant quantity of resistant starch, dietary fibre, and phytochemicals that demonstrate strong antioxidant properties, particularly due to the high concentration of polyphenols. The community demand for incorporating these essential components into food products, such as bread, has increased. Therefore, the aim of this study was to evaluate the differences in the content and bio-accessibility of phenolic compounds in bread enriched with 5, 10, and 15% of Australian green banana powder (GBF) from (Cavendish “Musa acuminata”, Ladyfinger “Musa paradisiaca L.”, and Ducasse “Musa balbisiana”), as well as their antioxidant capabilities and the generation of short-chain fatty acids (SCFAs) after in vitro gastrointestinal digestion and colonic fermentation. The 15% Cavendish bread exhibited significant TPC and TFC at 1.31 mg GAE/g and 0.05 mg QE/g, respectively, along with substantial antioxidant activity (DPPH, 0.40 mg TE/g), observed following stomach and intestinal phases. However, the 15% Ladyfinger bread exhibited the highest TTC following the stomach digestion, with 17.4 mg CE/g. The bio-accessibility of most phenolic components from 10% GBF-bread was elevated following the gastric and intestinal phases. Nonetheless, a substantial total phenolic content (50.3% in Ladyfinger bread) was still observable in the residue during colonic fermentation. The highest SCFAs production occurred in Cavendish and Ducasse bread after 24 h of fermentation. Overall, the consumption of GBF bread can positively influence intestinal health and provide antioxidant properties, facilitating future advancements in the creation of nutrient-dense and health-enhancing bakery products. Full article

The influence of freeze–thaw (FT) cycling and fucoidan incorporation on the structural and digestive characteristics of lotus seed starch (LS) gels was systematically examined. Fucoidan–lotus seed starch (F-LS) gels were exposed to 0, 1, 3, and 5 FT cycles. Repeated FT treatments were found to disrupt the gel matrix and decrease thermal stability, whereas the addition of 1–2% fucoidan effectively alleviated these degradations. Crystallinity was significantly reduced from 37.62% to 26.38% (p < 0.05), indicating suppressed retrogradation. Thermal gravimetric and low-field NMR analyses revealed reinforced matrix cohesion. In vitro digestion assays demonstrated that fucoidan significantly retarded starch hydrolysis and promoted resistant starch (RS) formation. After five FT cycles, the RS content of 2% F-LS gels reached 29.03%, a 30.24% increase compared to the control. These findings suggest that fucoidan could serve as a natural and effective cryoprotectant and digestibility modulator in starch-based functional foods, offering both technological and nutritional benefits. Full article

Probiotics offer significant health benefits; however, their efficacy is often compromised by low survival rates in stressful conditions. Microencapsulation using modified starches presents a promising strategy to enhance probiotic viability. This study aimed to evaluate microwave-assisted octenyl succinic anhydride (OSA) modification of faba bean starch to provide a protective matrix for the microencapsulation of Lactobacillus rhamnosus GG (LGG) through spray drying. Starch was extracted from faba beans and hydrolyzed, and a factorial design was employed for OSA esterification (3% w/w) using a conventional microwave (30 or 60 s at power levels of 2 or 10). The starches were characterized, and the most effective treatment was selected for the microencapsulation of LGG, varying the inlet temperature (120 and 140 °C) and flow rate (7 and 12 mL/min) at 30% solids content. Microwaves significantly reduced the processing time for starch esterification. Microwave-assisted OSA modification produced starches with low viscosity (<0.015 Pa·s), high amylose and resistant starch content, and good solubility, making them suitable for probiotic encapsulation. The microencapsulation of LGG resulted in a powder yield of 41–55%, with particle sizes ranging from 5 to 20 µm and survival rates of 81–90%. This study presents an effective method of producing OSA-modified starch from faba beans using microwave energy, demonstrating strong potential for probiotic delivery applications. Full article

This study investigates the use of suberinic acid residues (SARs), derived from birch outer bark, as a bio-based additive in high-density fiberboard (HDF). Boards with target densities of 800 kg m⁻³ were produced with SAR contents of 0, 1, 5, 10, 20, and 50%. Standardized tests evaluated mechanical properties: screw withdrawal resistance, modulus of elasticity, modulus of rupture, and internal bond, as well as moisture resistance through surface water absorption, water absorption, and thickness swelling. Density profiles were also analyzed. SAR content influenced HDF performance in a concentration-dependent manner. The most notable improvements in mechanical properties occurred at 5% SAR, where fine particles likely enhanced internal bonding and stiffness. However, higher SAR levels led to reduced mechanical strength, possibly due to an excessive particle surface area exceeding the adhesive’s bonding capacity. Moisture resistance declined with increased SAR, attributed to its hydrophilic nature and process parameters, although SAR-modified boards still outperformed those with other biodegradable additives like starch. SAR also affected the density profile, improving core densification at moderate levels. Overall, SAR shows potential as a renewable additive for enhancing HDF performance, particularly at low concentrations, balancing mechanical strength and environmental benefits. Full article

Achieving precise drug release in the colon remains a key objective in therapies for inflammatory bowel disease (IBD). Natural polysaccharides, including high-amylose starch (HAS) and pectin, offer relevant characteristics for localized drug delivery due to their biocompatibility, biodegradability, and adaptability. In this work, high-esterified pectin (HEP) was incorporated during the retrogradation of HAS to further form cohesive films without the need for organic solvents or high temperatures. The resulting matrices showed improved mucoadhesive performance, particularly under colonic conditions, where hydrophobic ester groups in HEP enhanced tissue adherence. This feature is critical for prolonged residence time in inflamed mucosa. Variations in HEP content directly influenced matrix density, fluid interaction, and mechanical resistance, without compromising film integrity. The high degree of esterification limited pH-dependent swelling and promoted alternative release mechanisms potentially related to enzymatic degradation. Such behavior contrasts with traditional low-esterified pectin (LEP) systems, suggesting that HEP may act as a structural modifier rather than a neutral excipient. Despite its widespread use in food systems, HEP remains underexplored in pharmaceutical matrices, especially in combination with retrograded starch (RS). The physicochemical and biointerfacial properties observed here underscore their applicability for the rational design of colonic delivery systems and provide a foundation for formulation strategies tailored to chronic intestinal disorders. Full article

To enhance the food applicability of SCGAs, this study investigated the thermo-reversible behavior of SCGAs after cooking and evaluated the in vitro digestibility of starch gels in a real food system, i.e., cooked rice. For the thermo-reversibility of SCGAs, the DSC double-helical melting enthalpy and relative crystallinity of SCGAs decreased after cooking but increased upon cooling. In addition, cooling SCGAs to 30 °C after cooking led to increased slowly digestible starch (SDS) and RS contents associated with a lower glycemic index. These results indicate that cooked SCGAs undergo rapid recrystallization during the cooling process and maintain their resistance to digestion. For application in a real food system, RS content increased with the increasing amount of SCGAs. Furthermore, when the cooked rice was frozen and thawed, the RS content further increased due to the retrogradation of both cooked rice and SCGAs during storage. The appearance and textural characteristics of the cooked rice were not affected by adding SCGAs up to 20%. Nevertheless, the addition of SCGAs to the rice positively increased SDS and RS contents as well as reducing the estimated glycemic index (eGI), indicating low digestibility of starch gels. Consequently, SCGAs exhibited unique thermo-reversibility and low digestibility, which could be applied to real food systems. Overall, this study highlights the potential of SCGAs as a functional material for a wide range of thermally processed starch gel foods. Full article

This study provides the first long-term, cross-border evaluation of Lithuanian potato (Solanum tuberosum L.) cultivars, integrating agronomic performance, tuber quality, and resistance to major pathogens across diverse environments. Field and controlled trials conducted in Lithuania and Ukraine from 2014 to 2024 revealed substantial genetic variability among 14 national cultivars, enabling their classification into five distinct maturity groups. Maincrop cultivars outperformed others in yield and starch accumulation, with ‘VB Meda’, ‘Goda’, and ‘VB Aista’ exhibiting a superior balance of productivity (up to 49 t ha⁻¹), starch content (>19%), and moderate-to-high resistance to Phytophthora infestans. A broader genetic screening of 287 accessions—including varieties, breeding lines, and hybrids—demonstrated wide diversity in phenological development, disease resistance, and reproductive traits. Notably, Ro₁ pathotype resistance was identified in 85 genotypes, predominantly with yellow-skinned tubers, while genotypic sterility in flowering and berry set was associated with both parental lineage and elevated temperatures. Although no complete immunity to P. infestans was detected, several genotypes displayed stable polygenic field resistance, suggesting the presence of horizontally inherited defense mechanisms effective under variable agroclimatic conditions. These results underscore the strategic breeding potential of Lithuanian potato germplasm for developing high-performing cultivars with enhanced resilience to late blight and nematodes and offer valuable insights for climate-adapted potato breeding in Northern and Eastern Europe. Full article

This study investigated the structural, physicochemical, and functional characteristics of foxtail millet starches (FMSs), including five non-waxy varieties (N-HXMS, N-LXMS, N-QZHS, N-JG21S, N-BLGS) and one waxy control (W-HJGS). All FMSs exhibited polygonal granules with surface pores and an orthorhombic crystalline structure (A-type X-ray diffraction pattern). Compared with the waxy FMSs, non-waxy starches exhibited higher amylose content (32.4–34.04%), reduced crystallinity (37.01–39.21%) and short-range molecular order, and lower hydration capacity and molecular weight (1.01 × 10⁵–2.81 × 10⁵ g/mol). The non-waxy FMSs also demonstrated enhanced resistance to mechanical shear, better structural stability, stronger recovery behavior, and reduced enzymatic susceptibility. Varieties like N-LXMS, with higher amylose and resistant starch contents (31.17%), are more suitable for functional foods targeting glycemic control, while W-HJGS, with higher swelling power (22.76 g/g) and solubility (92.30%), is well suited as a thickener. This study provides a foundation for future research on the modification of FMSs and their utilization as starch-based matrices in various applications, such as functional food development, biodegradable packaging materials, and targeted delivery systems for bioactive compounds. Full article

Anthocyanins (ACNs) are flavonoid pigments that accumulate in plants and respond to environmental stimuli, including low phosphorus (LP). The synthesis and stable accumulation of ACNs rely on substantial carbohydrate investment, implying a potential role in carbon partitioning-mediated growth and resistance, in addition to the well-established antioxidant activity. To investigate cultivar-dependent differences in ACN accumulation and their relationship with photo-assimilate partitioning and growth adaptation under LP stress, seedlings of six representative maize cultivars were hydroponically cultured under both control and LP conditions. ACNs content, photosynthetic parameters, plant relative growth ratio, and tissue-specific carbohydrates were quantified. The results showed that LP reduced photosynthesis and biomass, while stimulating ACNs biosynthesis in leaves and sheaths. Cultivars were then classified as ACN-sensitive and -insensitive groups based on the ACNs accumulation in the newly unfolded leaves and corresponding sheaths. ACN-sensitive cultivars exhibited higher ACNs levels, which correlated positively with soluble sugars but negatively with starch reserves, suggesting preferential carbon partitioning to ACNs precursors rather than to starch. These cultivars also maintained higher relative growth ratios under LP, associated with less photosynthesis decline and starch accumulation compared with ACN-insensitive cultivars. We hypothesize that ACNs synthesis function as a diversion of photo-assimilates into secondary metabolism under LP, thereby improving photosynthetic efficiency by mitigating excess sugar accumulation that could impair plant growth. This carbon-partitioning adaptation could be exploited by selecting for ACNs accumulation as a breeding trait to enhance maize resilience to LP. Full article

Constrained by site conditions and water resources, pear tree cultivation faces increasing drought stress. Paecilomyces variotii extract (PVE), a novel biostimulant extracted from wild sea buckthorn root-isolated strains and containing chitin, humic/fulvic acids, and beneficial microbes, has gained attention due to its high activity and efficacy in alleviating plant stresses (e.g., drought). In this study, Pyrus pyrifolia ‘Qiu Yue’ was used as the experimental material, and pot experiments were conducted to examine the drought-mitigating effects of different PVE concentrations. Drought stress was achieved by maintaining soil water content at 35–45% of water holding capacity for 45 days under natural evaporation conditions in rain shelters. The growth status of pear trees, soil enzyme activity, and metabolite levels were analyzed. The results showed that the application of 5 ng/mL PVE promoted pear tree growth, enhanced leaf antioxidant enzyme activity, and improved photosynthetic capacity and soil enzyme activity. Under normal water conditions, the shoot growth length, plant height, stem diameter, and root system activity of the 5 ng/mL PVE group were 31.91%, 12.05%, 3.54%, and 10.94% higher than those of the control group, respectively. Under drought stress, these values increased by 25.12%, 8.87%, 12.21%, and 16.98%, respectively. The addition of 5 ng/mL PVE facilitates trehalose release and upregulates starch-sucrose, glycerophospholipid, and galactose metabolic pathways, thereby potentiating drought stress tolerance in pear trees. However, at 20 ng/mL, reductions were observed in pear tree growth indicators, leaf antioxidant enzyme activity, soil enzyme activity, and trehalose content in root exudates compared to the 5 ng/mL PVE treatment. Overall, 5 ng/mL PVE effectively promotes pear tree growth and enhances drought resistance, making it suitable for broader use in pear cultivation practices. Full article

This study aimed to investigate the effect of high-amylose corn starch (HACS) addition on the physicochemical properties and in vitro digestibility of an ultrasound-treated waxy rice flour (UWRF)–HACS blend system. As the proportion of HACS increased, the amylose content in the blends significantly increased (p < 0.05), while their water solubility index (WSI) and swelling power (SP) significantly decreased (p < 0.05). Additionally, the average particle size of the blends increased, and the surface of starch granules became smoother. Compared to UWRF, the blends did not generate new functional groups, but increased the starch’s relative crystallinity and short-range ordered structure. Rheological results indicated that the HACS-UWRF blends were mainly elastic and exhibited a typical weak gel system. In vitro digestibility results showed that the addition of HACS significantly increased the resistant starch (RS) content in the rice cakes (p < 0.05), while substantially reducing the hydrolysis index (HI) and estimated glycemic index (eGI) (p < 0.05). This study revealed the processing characteristics and gelatinization behavior changes in the HACS-UWRF blends. It provides a theoretical basis for the development of specialized flour for slow-glycemic rice cakes. Full article

Germination is an effective strategy for enhancing functional and processing characteristics of whole grains. This research aimed to explore the changes of nutritional components, physicochemical properties, in vitro digestibility, and microstructural characteristics of black rice flour (BRF) during 0–48 h germination. The results showed that germination significantly induced α-amylase activation of BRF, from 1.02 U/g to 4.46 U/g, leading to a 3.2-fold increase in reducing sugar content through starch hydrolysis. The content of apparent amylose was down-regulated during germination. The contents of free amino acids and minerals were markedly augmented in BRF. Specially, the GABA content was remarkedly enhanced, from 40.73 mg/kg to 258.35 mg/kg. Compared with BRF, the ratio of rapidly digestible starch (RDS) and resistant starch (RS) of germinated black rice flour (GBRF) increased by 12.04% and 0.43%, respectively, while the ratio of slowly digestible starch (SDS) decreased by 12.47% at 48 h. Scanning electron microscopy (SEM) analysis observed a more porous and loose surface structure in GBRF. X-ray diffraction (XRD) analysis illustrated that the relative crystallinity of GBRF was reduced with the prolonging of germination time. The dissociation of starch granules in GBRF ultimately led to a decrease in characteristic viscosity parameters, including peak, trough, final, and setback viscosity. In conclusion, germination improved the nutritional value and digestive characteristics of BRF, and altered its structure and physicochemical properties, which provides a reference for the development of whole grain-based products. Full article