Ferulic Acid Content Research Articles

Effects of Different Cooking Methods on Phenol Content and Antioxidant Activity in Sprouted Peanut.

Peanut sprout is a high-quality healthy food, which not only has beneficial effects, but also a higher phenol content than peanut seed. In this study, peanut sprout was treated with five cooking methods, namely boiling, steaming, microwave heating, roasting, and deep-frying, and the phenol content, monomeric phenol composition, and antioxidant activity were determined. The results showed that, compared with unripened peanut sprout, the total phenol content (TPC) and total flavonoid content (TFC) decreased significantly after the five ripening processes, and the highest retention of phenols and flavonoids was associated with microwave heating (82.05% for TPC; 85.35% for TFC). Compared with unripened peanut sprout, the monomeric phenol composition in germinated peanut was variable after heat processing. After microwave heating, except for a significant increase in the cinnamic acid content, no changes in the contents of resveratrol, ferulic acid, sinapic acid, and epicatechin were observed. Furthermore, there was a significant positive correlation of TPC and TFC with 2,2-diphenyl-1-picrylhydrazyl scavenging capacity, 2,2-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) scavenging capacity, and ferric ion reducing antioxidant power in germinated peanut, but not with hydroxyl free radical scavenging capacity, in which the main monomer phenolic compounds were resveratrol, catechin, and quercetin. The research results indicate that microwave heating can effectively retain the phenolic substances and antioxidant activity in germinated peanuts, making it a more suitable ripening and processing method for germinated peanuts.

Effect of Lactobacillus (L. acidophilus NCIB1899, L. casei CRL 431, L. paracasei LP33) fermentation on free and bound polyphenolic, antioxidant activities in three Chenopodium quinoa cultivars.

The application of lactic acid bacteria (LAB) fermentation to the production of probiotic beverages is a common method for modifying the health-related functional characteristics and phytochemical content of such beverages. This study evaluated the effect of fermentation with Lactobacillus acidophilus NCIB1899, Lactobacillus casei CRL 431, and Lactobacillus paracasei LP33 on the total phenolic contents (PCs), flavonoid contents (FCs), phenolic profiles, and antioxidant capacities of the solvent-extractable (free) and cell-wall-bound (bound) fractions in quinoa varying in bran color. Compared with unfermented beverages, LAB fermentation significantly increased the free PCs and free FCs by 15.7%-79.4% and 7.6%-84.3%, respectively. The bound PCs increased, whereas bound FCs decreased in fermented black and red quinoa juice. The increments of procyanidin B2 , protocatechuic acid, p-hydroxybenzaldehyde, rutin, and kaempferol through 30h fermentation exceeded 189%-622%, 13.8%-191%, 55.6%-100%, 48.5%-129%, and 120%-325%, respectively. However, the contents of catechin, procyanidin B1 , and ferulic acid decreased with fermentation. Overall, L. acidophilus NCIB1899, L. casei CRL431, and L. paracasei LP33 strains may be suitable for producing fermented quinoa probiotic beverages. L. acidophilus NCIB1899 was superior for fermentation to L. casei CRL431 and L. paracasei LP33. Red and black quinoa had significantly higher total (sum of free and bound) PC and FC concentrations and antioxidant capacities than white quinoa (p<0.05) because of their higher concentrations of proanthocyanins and polyphenol, respectively. PRACTICAL APPLICATION: In this study, different LAB (L. acidophilus NCIB1899, L. casei CRL431, and L. paracasei LP33) were singly inoculated on aqueous solutions from quinoa to ferment probiotic beverage and to compare the metabolic capacity of LAB strains on nonnutritive phytochemicals (phenolic compounds). We observed that LAB fermentation greatly enhanced the phenolic and antioxidant activity of quinoa. The comparison indicated that the L. acidophilus NCIB1899 strain has the highest fermentation metabolic capacity.

Quality evaluation of different black rice varieties of northeastern region of India.

Black rice (Oryza sativa L.), which is rich in polyphenols and flavonoids, is indigenous to Northeast India, specifically Manipur, and traditionally consumed for its protective effects on human health. Due to its economic value, it is crucial to evaluate the quality of different black rice varieties to authenticate their therapeutic and nutritional properties. We aimed to evaluate the quality of pre- and post-marketed black rice samples by a validated high-performance thin layer chromatography method and determine variations of total phenolics and total flavonoids with antioxidant potential. The ferulic acid, gallic acid, quercetin, and caffeic acid contents of three black rice varieties-Poireiton, Amubi, and Sempak-along with two marketed samples of Amubi from Manipur, India, were quantified based on standards. Antioxidant potential was measured by the 2,2-diphenyl-1-picryl-hydrazyl hydrate free radical scavenging assay. The highest and lowest relative biomarker contents were found in hydroalcoholic extracts of Amubi [caffeic acid (1.43% w/w), ferulic acid (1.15% w/w), quercetin (0.6% w/w), and gallic acid (0.39% w/w)] and the marketed sample Var. Amubi from Kakching District, respectively. Pearson's correlation coefficient of antioxidant potential with phenolic and flavonoid content showed a moderate to strong correlation for all samples. This validated, rapid, accurate standardization method for black rice varieties will be beneficial for the quality evaluation of black rice and its derived products. It will also be helpful to authenticate the nutritional benefits for the consumers.

Distribution of six phenolic acids and soil nutrient relationships during litter decomposition in Rhododendron forests

Litter decomposition is an essential process in nutrient cycling in terrestrial ecosystems. Phenolic acids have an allelopathic effect on the natural regeneration of rhododendron forests, which was recently observed in rhododendron forests in Southwest China. We investigated the distribution of phenolic acids and their relationship with soil nutrients during litter decomposition to provide a reference for the subsequent artificial management of rhododendron forests. High-performance liquid chromatography (HPLC) was used to analyze the contents of six phenolic acids in the litter layer, humus layer, and soil layer during litter decomposition. During the first 3 three months, the rapid decomposition of the litter from two early flowering rhododendron species released large amounts of phenolic acids, and the lower litter layer decomposed rapidly. In addition, the total phenolic acid content in the litter decreased by 257.60 μg/g (Rhododendron siderophyllum) and 53.12 μg/g (Rhododendron annae) in the first three 3 months. During subsequent litter decomposition, the protocatechuic acid content in the litters of Rhododendron siderophyllum ranged from 20.15 μg/g to 39.12 μg/g, and the ferulic acid content was 10.70 μg/g to –33.79 μg/g. The protocatechuic acid and ferulic acid contents in the litter of Rhododendron annae were in the ranges of 10.88—19.68 μg/g and 10.75—18.00 μg/g, respectively. The contents of these two phenolic acids and the trend of decomposition were different from those of gallic acid, chlorogenic acid, caffeic acid and syringic acid. The distribution of phenolic acids was influenced by soil organic matter (SOM), soil ammonium nitrogen (NH4+), soil nitrate nitrogen (NO3–) and soil available phosphorus (AP). The results indicate seasonal variations in phenolic acid release during litter decomposition. The amount of phenolic acid in the litter decreased after 18 months of decomposition, but it returned to the previous level in the soil and the humus after different trends. More research into the metabolism of phenolic acids is needed.

Corchorus olitorius extract exhibit anti-hyperglycemic and anti-inflammatory properties in rodent models of obesity and diabetes mellitus.

Obesity and type 2 diabetes (T2D) are chronic conditions with detrimental impacts on the overall health of individuals. Presently, the use of pharmacological agents in obesity and T2D offers limited benefits and pose side effects. This warrant studies on remedies that are less toxic and inexpensive while effective in ameliorating secondary complications in obesity and T2D. Plant-based remedies have been explored increasingly due to their remarkable properties and safety profile. We searched for pre-clinical evidence published from inception until 2023 on PubMed, Scopus, Google, and Semantic scholar on Corchorus olitorius (C. olitorius) in both obesity and T2D. Our focus was to understand the beneficial impact of this plant-based remedy on basic glycemic, lipid, inflammatory, and biomarkers of oxidative stress. The evidence gathered in this review suggests that C. olitorius treatment may significantly reduce blood glucose, body weight, total cholesterol, triglycerides, and low-density lipoprotein (LDL) in concomitant with increasing high-density lipoprotein-cholesterol (HDL-c) in rodent models of obesity and T2D. Interestingly, this effect was consistent with the reduction of malonaldehyde, superoxide dismutase and catalases, tumor necrosis factor-alpha, interleukins, and leptin. Some of the mechanisms by which C. olitorius reduces blood glucose levels is through stimulation of insulin secretion, increasing β-cell proliferation, thus promoting insulin sensitivity; the process which is mediated by ascorbic acid present in this plant. C. olitorius anti-hyperlipidemia is attributable to the content of ferulic acid found in this plant, which inhibits 3-Hydroxy-3-methyl glutaryl coenzyme A (HMG-CoA) reductase inhibitors and thus results in reduced synthesis of cholesterol and increased hepatic LDL-c receptor expression, respectively. The present review provides extensive knowledge and further highlights the potential benefits of C. olitorius on basic metabolic parameters, lipid profile, inflammation, and oxidative stress in rodent models of obesity and T2D.

Effects of co-fermentation on the release of ferulic acid and the rheological properties of whole wheat dough

In order to improve the poor rheological properties and stability of whole wheat dough (WWD) caused by bran, the co-fermentation technology by Lactobacillus plantarum LB-1 and yeast was used to release ferulic acid (FA) extensively in whole wheat flour and the effect of FA on the rheological qualities of WWD without fermentation was studied, aiming to improve the rheological properties of WWD with FA. The FA content, released extensively by the co-fermentation technology (1307.65 ± 10.26 μg/g), was significantly higher (P＜0.05) than the traditional yeast fermentation (548.51 ± 12.78 μg/g) due to the production of higher levels of cell wall degrading enzymes and organic acids, which could significantly improve the viscoelasticity of WWD. Meanwhile, the resistance to extension of WWDFY was 14.28% higher than that of WWDY, and the extensibility of WWDFY 9.68% better than that of WWDYL. And the WWDFY showed a better recovery stability, a higher hardness, larger elasticity and better water holding capacity compared to WWDY. The results indicated that FA could significantly modify the rheological properties of WWD, providing a theoretical basis for producing whole wheat products with desirable quality.

Fine structural features and antioxidant capacity of ferulated arabinoxylans extracted from nixtamalized maize bran.

The nixtamalization process improves the nutritional and technological properties of maize. This process generates nixtamalized maize bran as a by-product, which is a source of arabinoxylans (AX). AX are polysaccharides constituted of a xylose backbone with mono- or di-arabinose substitutions, which can be ester-linked to ferulic acid (FA). The present study investigated the fine structural features and antioxidant capacity (AC) of nixtamalized maize bran arabinoxylans (MBAX) to comprehend the structure-radical scavenging capacity relationship in this polysaccharide deeply. MBAX presented a molecular weight, intrinsic viscosity, and hydrodynamic radius of 674 kDa, 1.8 dL g-1 , and 24.6 nm, respectively. The arabinose-to-xylose ratio (A/X) and FA content were 0.74 and 0.25 g kg-1 polysaccharide, respectively. MBAX contained dimers (di-FA) and trimer (tri-FA) of FA (0.14 and 0.07 g kg-1 polysaccharide, respectively). The main di-FA isomer was the 8-5' structure (80%). Fourier transform infrared spectroscopy confirmed MBAX molecular identity, and the second derivate of the spectral data revealed a band at 958 cm-1 related to the presence of arabinose disubstitution. 1 H-Nuclear magnetic resonance spectroscopy showed mono- and di-arabinose substitution in the xylan backbone with more monosubstituted residues. MBAX registered an AC of 25 and 20 μmol Trolox equivalents g-1 polysaccharide despite a low FA content, using ABTS (2,2'-azino-bis-3-ethylbenzthiazoline-6-sulfonic acid) and DPPH (1,1-diphenyl-2-picrylhydrazyl) methods, respectively. AC in MBAX could be related to the high A/X ratio (mainly monosubstitution) and the high 8-5' di-FA proportion in this polysaccharide. © 2023 Society of Chemical Industry.

Effects of High Voltage Electrical Discharge (HVED) on Endogenous Hormone and Polyphenol Profile in Wheat.

High voltage electrical discharge (HVED) is an eco-friendly low-cost method based on the creation of plasma-activated water (PAW) through the release of electrical discharge in water which results in the formation of reactive particles. Recent studies have reported that such novel plasma technologies promote germination and growth but their hormonal and metabolic background is still not known. In the present work, the HVED-induced hormonal and metabolic changes were studied during the germination of wheat seedlings. Hormonal changes including abscisic acid (ABA), gibberellic acids (GAs), indol acetic acid (IAA) and jasmonic acid (JA) and the polyphenol responses were detected in the early (2nd day) and late (5th day) germination phases of wheat as well as their redistribution in shoot and root. HVED treatment significantly stimulated germination and growth both in the shoot and root. The root early response to HVED involved the upregulation of ABA and increased phaseic and ferulic acid content, while the active form of gibberellic acid (GA1) was downregulated. In the later phase (5th day of germination), HVED had a stimulatory effect on the production of benzoic and salicylic acid. The shoot showed a different response: HVED induced the synthesis of JA_Le_Ile, an active form of JA, and provoked the biosynthesis of cinnamic, p-coumaric and caffeic acid in both phases of germination. Surprisingly, in 2-day-old shoots, HVED decreased the GA20 levels, being intermediate in the synthesis of bioactive gibberellins. These HVED-provoked metabolic changes indicated a stress-related response that could contribute to germination in wheat.

Comparative Analysis of Roots from Vicatia thibetica de Boiss and Angelica sinensis Based on Chemical Composition, Antioxidant, Nitrite-Scavenging and Enzyme Inhibition Activities.

Radix Vicatia thibetica de Boiss (RVT) is locally known as "Xigui" or "Dujiao-danggui" in Tibetan medicine and is often used as a substitute for Radix Angelica sinensis (RAS) in daily nourishing diets and clinical applications. In this study, we determined and compared the contents of polysaccharides, total coumarins, ferulic acid, total phenols, total flavonoids, chlorogenic acid, protein, and amino acids, and the composition of volatile oil in RVT and RAS. Biological activities, including antioxidants, scavenging of nitrite, inhibition of tyrosinase, thrombin, and coagulation FXa, were comparatively evaluated. Results showed that RVT contains more polysaccharides, phenols, flavonoids, proteins, glutamic acid, and lysine as compared to RAS. Among volatile compounds, 14 species are similar, and 20 species are different in RVT and RAS. Overall, among volatile compounds, the content of 3-N-Butylphthalide was higher, whereas the content of ligustilide was lower in RVT volatile oil. A significant difference was reported in the bioactivity of RVT and RAS. The biological activity of RVT had higher antioxidant, nitrite scavenging, and tyrosinase inhibitory activities, whereas it showed much lower thrombin and FXa inhibitory activities. Correlation analysis showed that the antioxidant, nitrite scavenging, and tyrosinase inhibitory activities were related to the phenol and flavonoid content, whereas the thrombin and FXa inhibitory activities were related to ferulic acid and volatile oil content. This study presents a comparative analysis of RAS and RVT's chemical compositions of antioxidant, nitrite-scavenging, inhibition of tyrosinase, thrombin, and coagulation FXa activities. It was found that both RVT and RAS have their unique advantages, and RVT has the potential to be utilized as functional foods, cosmetics, and medical products.

Comparison of Minerals, Ferulic Acid, Antioxidant, and Anti-inflammatory Properties of Products from Raw Maize and Germinated Maize with Selenium

In this research, maize kernels were hydrated with sodium selenite (50 mg/L), germinated for 48 h at 22 ± 1 °C, and subsequently subjected to a nixtamalization. In raw and germinated maize with and without Se, the mineral profiles of nixtamal, nejayote, and tortilla were analyzed by inductively coupled plasma mass spectrometry (ICP-MS) and free and bound ferulic acid (FA) contents were analyzed by high-performance liquid chromatography–ultraviolet (HPLC–UV). All samples were subjected to a simulated digestion to evaluate their cellular antioxidant activity (CAA) and anti-inflammatory activities. The Se content in Se–tortilla and Se–germinated maize kernels was respectively 0.76 and 2.87 μg/g, dry weight (dw). Se–germinated maize kernels had 181% more bound FA content, 32% more CAA, and 43% more anti-inflammatory activity compared to germinated maize kernels. Nixtamal, nejayote, and tortilla from raw maize had the highest percentages of CAAs and anti-inflammatory activities of all samples. Zn, Ca, K, Mg, and Mn contents were similar in all tortilla treatments.

Study of the phytochemical profile of hydroponically cultivated buckwheat (Fagopyrum esculentum Moench) at different phenological stages

Common buckwheat is considered a functional food due to its tremendous health benefits. In the present study, the total content of phenols, flavonoids and tannins, as well as the chlorophyll and carotenoid content of leaves of the species at different phenological stages in hydroponic cultivation were evaluated. The antiradical activity was also determined through the DPPH test. In order to verify the effects of hydroponic cultivation on the phytochemical profile of the seed, the contents of rutin, quercetin, gallic acid, ferulic acid and vanillic acid were determined by UPLC-DAD analysis in seeds from the experimental cultivation and in those commercially available. It has been observed that the maximum content of phenols and flavonoids is obtained during the harvesting phase while the antiradical activity appeared to be maximum in the flowering phase. The UPLC-DAD analyses pointed out that the content of most phenols was higher in hydroponically grown seeds than in commercial varieties. The acquired data suggest that the cultivation of common buckwheat in hydroponics can benefit the content in bioactive compounds.

Effect of rice bran on properties of yogurt: Comparison between addition of bran before fermentation and after fermentation

Recently, fortifying yogurt with dietary fiber has attracted considerable interest. Since fermentation by lactic acid bacteria might alter the fiber composition and structure, adding fiber into yogurt before and after fermentation might have different effects on properties of yogurt. Therefore, this work investigated effects of adding rice bran before and after fermentation on properties of yogurt to choose a better approach of fortifying yogurt with dietary fiber. Adding rice bran before fermentation significantly decreased syneresis of yogurt at the content of 2.0% and 3.0%, while adding rice bran after fermentation increased syneresis of yogurt. Scanning electron microscopy and confocal laser scanning microscopy analysis indicated that the yogurt gel with rice bran added before fermentation was more compact and porous than the yogurt gel with rice bran added after fermentation. Moreover, the autofluorescence from rice bran added after fermentation was significantly stronger than that in rice bran added before fermentation. Compared with yogurt added with rice bran after fermentation, yogurt added with rice bran before fermentation had higher free p-hydroxybenzoic acid, p-coumaric acid, ferulic acid and sinapic acid contents. These results suggested that fermentation converted bound phenolic acids of rice bran into free ones, which was beneficial to improve the yogurt stability. Thus, the pH, texture and rheological properties of yogurt added with rice bran before fermentation were investigated. It was found that rice bran increased the pH and decreased firmness, consistency, cohesiveness, viscosity and gel strength of yogurt.

Antiobesity and Antioxidative Effect of Fermented Brown Rice Using In Vitro with In Vivo Caenorhabditis elegans Model

Naturally occurring phytochemicals from plants or grains are crucial in reducing various metabolic disorders. Bioactive phytonutrients are abundant in the Asian dietary staple, brown rice. This research evaluated the impact of lactic acid bacteria (LABs) bioconversion and fermentation on antioxidant and antiobesity activities and ferulic acid content in brown rice. The combination of bioconversion with Pediococcus acidilactici MNL5 among all LABs used showed a synergistic impact with 24 h of solid-state brown rice fermentation. The 24-h MNL5 fermented brown rice (FBR) demonstrated the most potent pancreatic lipase inhibitory activity (85.5 ± 1.25%) compared to raw brown rice (RBR) (54.4 ± 0.86%). The antioxidant potential of MNL5-FBR was also found to be highest in the DPPH assay (124.40 ± 2.40 mg Trolox Equiv./100 g, DW), ABTS assay (130.52 ± 2.32 mg Trolox Equiv./100 g, DW), and FRAP assay (116.16 ± 2.42 mg Trolox Equiv./100 g, DW). Based on higher antioxidant and antiobesity activities, samples were quantified for ferulic acid content using the HPLC-MS/MS approach. Furthermore, C. elegans supplementation with FBR showed enhanced life span and lipid reduction in fluorescence microscope analysis compared to the control. Our results indicate that the expression study using the C. elegans model (N2 and Daf-2 models) fat gene was conducted, showing a lowering of obesity ability in FBR-fed worms. Our study indicates that FBR has improved antioxidant and antiobesity actions, especially in MNL5-FBR, and can be employed to develop functional foods that combat obesity.

Chromosome-scale genomics, metabolomics, and transcriptomics provide insight into the synthesis and regulation of phenols in Vitis adenoclada grapes.

Vitis adenoclada is a wild grape unique to China. It exhibits well resistance to heat, humidity, fungal disease, drought, and soil infertility. Here, we report the high-quality, chromosome-level genome assembly of GH6 (V. adenoclada). The 498.27 Mb genome contained 221.78 Mb of transposable elements, 28,660 protein-coding genes, and 481.44 Mb of sequences associated with 19 chromosomes. GH6 shares a common ancestor with PN40024 (Vitis vinifera) from approximately 4.26-9.01 million years ago, whose divergence occurred later than Vitis rotundifolia and Vitis riparia. Widely-targeted metabolome and transcriptome analysis revealed that the profiles and metabolism of phenolic compounds in V. adenoclada varieties significantly were differed from other grape varieties. Specifically, V. adenoclada varieties were rich in phenolic acids and flavonols, whereas the flavan-3-ol and anthocyanin content was lower compared with other varieties that have V. vinifera consanguinity in this study. In addition, ferulic acid and stilbenes content were associated with higher expressions of COMT and STSs in V. adenoclada varieties. Furthermore, MYB2, MYB73-1, and MYB73-2 were presumably responsible for the high expression level of COMT in V. adenoclada berries. MYB12 (MYBF1) was positively correlated with PAL, CHS, FLS and UFGT.Meanwhile, MYB4 and MYBC2-L1 may inhibit the synthesis of flavan-3-ols and anthocyanins in two V. adenoclada varieties (YN2 and GH6). The publication of the V. adenoclada grape genome provides a molecular foundation for further revealing its flavor and quality characteristics, is also important for identifying favorable genes of the East Asian species for future breeding.

Jabuticaba (Myrciaria jaboticaba) peel and seed powder associated with bioprocessing improves functional and nutritional quality of whole‐wheat bread

SummaryOven‐dried jabuticaba peel and seed powder (JPSP) was used as a functional ingredient to nutritionally improve whole‐wheat bread in combination with enzymatic bioprocessing for increasing polyphenol content. JPSP had low protein and lipid but high dietary fibre content. The antioxidant capacity (AC) of JPSP was reduced by 64% after 90 days of storage, but the values are higher than those reported for other fruits. JPSP incorporation into bread increased fibre content (1.6‐fold), AC (1.8‐fold), and phenolics content (2.0‐fold). Combining JPSP with bioprocessing increased soluble ferulic acid content by 115%. The addition of JPSP improved anthocyanin incorporation and enhanced the release of a variety of phenolics, but enzymatic bioprocessing reduced anthocyanin content. All tested breads showed good overall aspect scores (&gt;5.0). JPSP incorporation improved the nutritional quality and increased the fibre content of whole‐wheat bread, whereas bioprocessing increased soluble phenolics content. The food industry could use the association of JPSP supplementation with bioprocessing to develop breads with functional properties.

High Hydrostatic Pressure Treatments Improved Properties of Fermentation of Apple Juice Accompanied by Higher Reserved Lactobacillus plantarum.

This study aimed to assess the feasibility of high hydrostatic pressure (HHP) treatment to obtain high quality juice, and prepared functional apple juice using fermentation technology. The physicochemical properties of HHP (10 min) pasteurized and pasteurized (85 °C, 15 min) apple juices were compared during fermentation. Moreover, the survival of Lactobacillus plantarum after fermentation under simulated gastrointestinal conditions was evaluated. Results showed that HHP-treated apple juice had better properties than that of pasteurized in terms of color difference, total phenol content, and antioxidant activity. After fermentation, about 2.00 log CFU/mL increase in viability of cells was observed and there was around 0.8 reduction in pH value, and the antioxidant capacities were also significantly improved. Additionally, the content of caffeic acid, ferulic acid, and chlorogenic acid significantly increased after 24 h of fermentation. The survival of Lactobacillus plantarum in simulated gastric fluid reached 97.37% after fermentation. Overall, HHP treatment is expected to be a substitute technology to pasteurization in order to obtain higher quality fermented fruit juice. This study could also be helpful for exploitation of fermented juice.

A Joint Transcriptomic and Metabolomic Analysis Reveals the Regulation of Shading on Lignin Biosynthesis in Asparagus.

Asparagus belongs to the Liliaceae family and has important economic and pharmacological value. Lignin plays a crucial role in cell wall structural integrity, stem strength, water transport, mechanical support and plant resistance to pathogens. In this study, various biological methods were used to study the mechanism of shading on the asparagus lignin accumulation pathway. The physiological results showed that shading significantly reduced stem diameter and cell wall lignin content. Microstructure observation showed that shading reduced the number of vascular bundles and xylem area, resulting in decreased lignin content, and thus reducing the lignification of asparagus. Cinnamic acid, caffeic acid, ferulic acid and sinapyl alcohol are crucial intermediate metabolites in the process of lignin synthesis. Metabolomic profiling showed that shading significantly reduced the contents of cinnamic acid, caffeic acid, ferulic acid and sinapyl alcohol. Transcriptome profiling identified 37 differentially expressed genes related to lignin, including PAL, C4H, 4CL, CAD, CCR, POD, CCoAOMT, and F5H related enzyme activity regulation genes. The expression levels of POD, CCoAOMT, and CCR genes were significantly decreased under shading treatment, while the expression levels of CAD and F5H genes exhibited no significant difference with increased shading. The downregulation of POD, CCoAOMT genes and the decrease in CCR gene expression levels inhibited the activities of the corresponding enzymes under shading treatment, resulting in decreased downstream content of caffeic acid, ferulic acid, sinaperol, chlorogenic acid and coniferin. A significant decrease in upstream cinnamic acid content was observed with shading, which also led to decreased downstream metabolites and reduced asparagus lignin content. In this study, transcriptomic and metabolomic analysis revealed the key regulatory genes and metabolites of asparagus lignin under shading treatment. This study provides a reference for further understanding the mechanism of lignin biosynthesis and the interaction of related genes.

The role of feruloylation of wheat bran arabinoxylan in regulating the heat-evoked polymerization behavior of gluten

To further reveal the role of feruloylation of arabinoxylan (AX) in regulating the heat-evoked polymerization behavior of gluten, AX was extracted from wheat bran and in situ modified with lime to obtain AX with controlled ferulic acid (FA) content. The effects of AX with varied FA level on the heat-evoked polymerization of gluten were comparatively studied. The results suggested that AX postponed the disulfide bond mediated polymerization behavior of glutenins and enhanced polymerization degree of glutenin-glutenin and glutenin-gliadin crosslinks upon thermal treatment, while FA moiety suppressed the facilitated polymerization behavior compared with AX free of FA. iTARQ analysis demonstrated that FA moiety of AX mainly suppressed the polymerization of low molecular weight glutenin subunits and α/γ-gliadins in glutenin-gliadin crosslinks. The complete polymerization of glutenin and gliadin elevated the intermolecular β-sheet and ordered α-helix structures at the expense of other structures, while AX stabilized the transformation of secondary structures and was irrelevant with FA level. FA moiety of AX contributed to stabilizing the microenvironment of tryptophan, and evoked the disulfide bond conformation with reduced gauche-gauche-gauche conformation upon formation of glutenin-gliadin crosslinks. AX with the highest FA level exhibited the optimum elevation effect on the viscoelasticity of gluten, which might be attributed to the moderate polymerization of glutenin-gliadin and potential covalent linkage formed between the FA moiety of AX and gluten. This study could contribute to depicting the interacting mechanism of AX and gluten proteins, and further provide basis for exploiting nutritious high-fiber wheat-based products with superior organoleptic quality. • Arabinoxylan (AX) was in situ modified to control the ferulic acid (FA) content. • FA of AX contributed to suppressing the heat-evoked polymerization of gluten proteins. • Suppressed polymerized subunits of gluten upon heating by FA were identified. • FA moiety of AX contributed to stabilizing the microenvironment of tryptophan. • AX with high FA level exhibit optimum elevation effect on viscoelasticity of gluten.

Physicochemical and functional properties of cross linked and high pressure homogenized sugar beet pectin: A comparative study

Chemical cross-linking and high pressure homogenization are two methods to improve techno-functional properties of pectin. In this study, the effect of high pressure homogenization (HPH) variables including pressure (200, 600 and 1000 bar), numbers of passes through homogenization valve (1, 3 and 5 times) and pH (3.1, 3.6 and 4.1) on viscosity, water holding capacity (WHC), oil holding capacity (OHC) and emulsion properties of sugar beet pectin were studied. The functional properties of pectin improved at higher homogenization pressure, more numbers of passes and lower pHs. Cross-linking, as a traditional chemical modification was also performed with the presence of 1, 2, 3, 5% pectin reacting with ammonium persulfate. The degree of esterification (DE) and Mw of pectin increased for 1–3% reactant pectin followed by a decrease for 5% of pectin due to steric hindrance. The Fourier Transform Infrared (FTIR) and ferulic acid content confirmed the changes in cross-linking efficiency. It was also revealed that HPH could break the cross-bonds between ferulic acids and reduce the ferulic acid dehydrodimer. The maximum emulsion stability of cross-linked pectins was obtained for 3% reactant pectin while it was still lower than that of optimized HPH treated pectin. X-ray diffraction showed amorphous structure of pectin with no considerable change after chemical or mechanical modification. Scanning electron micrographs indicated more profound impact of HPH treatment on surface properties of pectin rather than cross-linkage. However, HPH treatment reduced the thermal stability of pectin in contrast to cross-linking modification. • High homogenization pressure and cycles and low pH enhanced pectin functionality. • HPH treatment broke crystalline structure and ferulic acid cross-links. • HPH treated pectin showed better functional properties than cross-linking ones.

SlNPR1 modulates chilling stress resistance in tomato plant by alleviating oxidative damage and affecting the synthesis of ferulic acid

• NPR1 gene and protein content are dramatically induced by chilling stress. • CRISPR/Cas9-mediated SlNPR1 inhibition aggravated the symptoms of chilling injury. • SlNPR1 enhances tolerance to chilling stress by alleviating oxidative damage. • SlNPR1 enhances tolerance to chilling stress by affecting the synthesis of FA. Non-expresser of pathogenesis-related genes 1 (NPR1) has been demonstrated to be a master transcription factor during resistance against pathogens, the mechanisms by which regulates chilling stress, however, remain unclear. Our results revealed that the expression and protein content of SlNPR1 were dramatically induced by low temperature (4 °C). CRISPR/Cas9-mediated SlNPR1 mutagenesis aggravated the symptoms of chilling injury in tomato plant, which was accompanied with the accumulation of malonic dialdehyde (MDA), hydrogen peroxide (H 2 O 2 ) and superoxide anion (O 2 − ), and the decrease of soluble protein content, proline content as well as antioxidant enzymes activity. In addition, slnpr1 mutants showed lower expression of SlICE1 and SlCBF1 in contrast to wild type plants (WT) . PAL, C4H, C3H and COMT genes play important roles in the synthesis of ferulic acid (FA). We found that knockout of SlNPR1 reduced the expression of PAL, C4H, C3H and COMT induced by low temperature (4 °C) and inhibited the accumulation of FA content. Interestingly, FA-treated plants showed greater tolerance to chilling stress and displayed higher expression of SlICE1 and SlCBF1 , exhibited lower levels of MDA and H 2 O 2 , but higher antioxidant enzyme (APX, POD, SOD and CAT) activity than WT. These findings reveal a new regulatory pathway that SlNPR1 enhances tolerance to chilling stress in tomato plant by alleviating oxidative damage and affecting the synthesis of FA.