Unsaturated Oils Research Articles

MP-based plant oleogels structuring with various unsaturated oil: Fabrication, characterization, and in-vitro digestion

MP-based plant oleogels structuring with various unsaturated oil: Fabrication, characterization, and in-vitro digestion

New insights into the strengthening of fibre-based emulsion gels by phenolic compounds

Consumer demand for plant-based meat alternatives and health concerns over animal fats have propelled the exploration of edible oil structuring techniques, for mimicking animal fat texture and functionality. In this context, the use of food polymers offers possibilities in conferring viscoelastic properties to oil structured in heterogeneous systems. Many reported examples were predominantly structured by proteins, however, which are sensitive to ionic strength. In this work, we offer an alternative approach through emulsion gel structuring using curdlan and citrus fibre, which are natural and more process-stable food polymers. This work reports insights gained on emulsion gel strengthening with the use of laccase-oxidised phenolic compounds. Our key results reveal the use of laccase-oxidised ferulic acid at millimolar concentration against 10 % (w/w) curdlan to be particularly promising, in that (i) it strengthened inter-triplex network in heat-set curdlan, as supported by the increase in glass transition temperature of curdlan; (ii) it generated quinones as determined by nitro blue tetrazolium-glycinate assay, which could crosslink interfacial fibre having trace nitrogen; and (iii) consequently, the emulsion gel system became stronger against high strain compression. Crosslinking at inter-oil-droplet bridges with well-controlled oil aggregate sizes was pivotal, and this could be optimised with suitable sequencing of formulation steps that keep the aqueous phase viscosity low during emulsification. Overall, our findings provide reference value in the creation of stiff animal fat mimetics out of unsaturated edible oils.

Transcriptome analysis of lipid biosynthesis during kernel development in two walnut (Juglans regia L.) varieties of ‘Xilin 3’ and ‘Xiangling’

BackgroundWalnut is an oilseed tree species and an ecologically important woody tree species that is rich in oil and nutrients. In light of differences in the lipid content, fatty acid composition and key genes expression patterns in different walnut varieties, the key gene regulatory networks for lipid biosynthesis in different varieties of walnuts were intensively investigated.ResultsThe kernels of two walnut varieties, ‘Xilin 3’ (X3) and ‘Xiangling’ (XL) were sampled at 60, 90, and 120 days post-anthesis (DPA) to construct 18 cDNA libraries, and the candidate genes related to oil synthesis were identified via sequencing and expression analysis. A total of 106 differentially expressed genes associated with fatty acid biosynthesis, fatty acid elongation, unsaturated fatty acid biosynthesis, triglyceride assembly, and oil body storage were selected from the transcriptomes. Weighted gene co-expression network analysis (WGCNA), correlation analysis and quantitative validation confirmed the key role of the FAD3 (109002248) gene in lipid synthesis in different varieties.ConclusionsThese results provide valuable resources for future investigations and new insights into genes related to oil accumulation and lipid metabolism in walnut seed kernels. The findings will also aid future molecular studies and ongoing efforts to genetically improve walnut.

Oil unsaturation degree dictates emulsion stability through tuning interfacial behaviour of proteins

The unsaturated vegetable oil is commonly incorporated as protein-stabilized emulsion into fat-substituted emulsified meat products (FSEMP), whose quality is closely related with the emulsion stability. Here, we systematically investigated the effects of oil unsaturation degree (UD) on the interfacial properties (structural changes, adsorption dynamics, interfacial rheology, adsorption layer thickness) of proteins and thus the emulsion stability. The oleic acid and linolenic acid were mixed with dodecane as model oils. Three types of proteins were selected as model emulsifiers (fibrous myofibrillar protein, MP; globular whey protein, WP; random-coiled sodium caseinate, SC). The proteins diffused slower to the higher UD interface, resulting in a lower interfacial pressure. This led to a larger droplet size of the higher UD oil emulsion upon emulsification. However, the proteins penetrated and rearranged faster at the higher UD interface ascribed to a more extensive structural unfolding, enabling the formation of stiffer and thicker adsorption layers. This contributed to a stronger short-term stability of MP- and WP-stabilized higher UD oil emulsion; while for the random-coiled SC, the higher UD oil emulsion was less short-term stable, which was primarily determined by the initial (larger) droplet size but not the interfacial layer properties. The stiffer layer at the higher UD interface was on the other hand less stretchable, which tended to yield when subjected to higher strain. This probably accounted for the weaker long-term stability of the higher UD oil emulsion, regardless of protein types. These results highlighted that the oil UD should be elaborately considered for the rational formulation of FSEMP.

Push-Pull Fluorescent Dyes with Trifluoroacetyl Acceptor for High-Fidelity Sensing of Polarity and Heterogeneity of Lipid Droplets.

Imaging and sensing of lipid droplets (LDs) attracted significant attention due to growing evidence for their important role in cell life. Solvatochromic dyes are promising tools to probe LDs' local polarity, but this analysis is biased by their non-negligible emission from intracellular membranes and capacity to emit from both the apolar core and polar interface of LDs. Here, we developed two push-pull solvatochromic dyes based on naphthalene and fluorene cores bearing an exceptionally strong electron acceptor, the trifluoroacetyl group. The latter was found to boost the optical properties of the dyes by shifting their absorption and emission to red and increasing their extinction coefficient, photostability, and sensitivity to solvent polarity (solvatochromism). In contrast to classical solvatochromic dyes, such as parent aldehydes and reference Nile Red, the new dyes exhibited strong fluorescence quenching by millimolar water concentrations in organic solvents. In live cells, the trifluoroacetyl dyes exhibited high specificity to LDs, whereas the parent aldehydes and Nile Red showed a detectable backgrounds from intracellular membranes. Experiments in model lipid membranes and nanoemulsion droplets confirmed the high selectivity of new probes to LDs in contrast to classical solvatochromic dyes. Moreover, the new probes were found to be selective to the LDs oil core, where they can sense lipid unsaturation and chain length. Their ratiometric imaging in cells revealed strong heterogeneity in polarity within LDs, which covered the range of polarities of unsaturated triglyceride oils, whereas Nile Red failed to properly estimate the local polarity of LDs. Finally, the probes revealed that LDs core polarity can be altered by fatty acid diets, which correlates with their chain length and unsaturation.

Effects of different lipid sources on performance, blood lipid parameters, immune system activity, and expression of TNFα and TLR4 genes in broiler chickens

This study aimed to explore the effects of different lipid sources on the performance, blood lipid parameters, immune system activity, and the expression of TNFα and TLR4 genes in broiler chickens. A total of 500 one-day-old male chicks of the ROSS 308 commercial strain were allocated into four treatment groups with five replicates each (each replicate comprised of 25 chickens), following a randomized design. The treatments were as follows: (1) a diet incorporating palm oil (PO, a source of saturated fatty acids); (2) a diet incorporating flaxseed oil (FO, a source of omega-3); (3) a diet incorporating soybean oil (SO, a source of omega-6); and (4) a diet incorporating olive oil (OO, a source of omega-9). According to the findings, the broiler chickens exhibited a significant increase in body weight gain (BWG) throughout the study when their diet consisted of unsaturated oils, as opposed to a diet including PO. Conversely, the feed conversion ratio (FCR) significantly decreased (P<0.01). The treatment with FO resulted in the highest percentage of lymphocytes and antibody titers against Newcastle and Gumboro diseases, showing a significant difference compared to the treatment with PO (P<0.01). Moreover, the relative expression of TNFα and TLR4 genes was the lowest following the FO treatment, indicating a significant decrease compared to the treatment with PO. Overall, the present findings demonstrated that incorporating omega-3 fatty acids into the diet was more effective in enhancing the growth performance, immune system, and health of broiler chickens.

Systematic characterization of CsbZIP transcription factors in Camelina sativa and functional analysis of CsbZIP-A12 mediating regulation of unsaturated fatty acid-enriched oil biosynthesis

The basic leucine zipper (bZIP) transcription factors (TFs) function importantly in numerous life processes in plants. However, bZIP members and their biological roles remain unknown in Camelina sativa, a worldwide promising oil crop. Here, 220 CsbZIP proteins were identified in camelina and classified into thirteen groups. Two and 347 pairs of tandem and segmental duplication genes were detected to be underwent purification selection, with segmental duplication as the main driven-force of CsbZIP gene family expansion. Most CsbZIP genes displayed a tissue-specific expression pattern. Particularly, CsbZIP-A12 significantly positively correlated with many FA/oil biosynthesis-related genes, indicating CsbZIP-A12 may regulate lipid biosynthesis. Notably, yeast one-hybrid (Y1H), β-Glucuronidase (GUS), dual-luciferase (LUC) and EMSA assays evidenced that CsbZIP-A12 located in nucleus interacted with the promoters of CsSAD2–3 and CsFAD3–3 genes responsible for unsaturated fatty acid (UFA) synthesis, thus activating their transcriptions. Overexpression of CsbZIP-A12 led to an increase of total lipid by 3.275 % compared to the control, followed with oleic and α-linolenic acid levels enhanced by 3.4 % and 5.195 %, and up-regulated the expressions of CsSAD2–3, CsFAD3–3 and CsPDAT2–3 in camelina seeds. Furthermore, heterogeneous expression of CsbZIP-A12 significantly up-regulated the expressions of NtSAD2, NtFAD3 and NtPDAT genes in tobacco plants, thereby improving the levels of total lipids and UFAs in both leaves and seeds without negative effects on other agronomic traits. Together, our findings suggest that CsbZIP-A12 upregulates FA/oil biosynthesis by activating CsSAD2–3 and CsFAD3–3 as well as possible other related genes. These data lay a foundation for further functional analyses of CsbZIPs, providing new insights into the TF-based lipid metabolic engineering to increase vegetable oil yield and health-beneficial quality in oilseeds.

An electrochemical sensor based on electrochemically activated carbon cloth and poly (o-aminothiophenol) cross-linked nanogold imprinted layer for the determination of tert-butylhydroquinone

In this study, an electrochemical sensor based on MoS2 with enhanced electrochemical signals from electrochemically activated carbon cloth (EACC) electrodes and cross-linked o-aminothiophenol functionalized AuNPs (o-ATP@AuNPs) was developed for the detection of the unsaturated vegetable oil antioxidant tert-butylhydroquinone (TBHQ). In this approach, carbon cloth is activated through the implementation of electrochemical methods, thereby effectively increasing its specific surface area. The resulting EACC, serving as an electrode substrate, enables the growth of additional nanomaterials and enhances conductivity. The incorporation of MoS2 effectively augments the sensitivity of the electrochemical sensor. Subsequently, MIP/MoS2/EMCC is formed via electropolymerization, utilizing TBHQ as the template molecule and o-ATP@AuNPs as the functional monomer. The SS bond of o-ATP ensures a strong and stable connection between MoS2 and o-ATP@AuNPs, thereby facilitating the immobilization of MIP. In addition, the high conductivity possessed by o-ATP@AuNPs could effectively improve the sensitivity of the electrochemical sensor. Under the optimal conditions, MIP/MoS2/EMCC could determine TBHQ in the range of 1 × 10−3 μM to 120 μM by differential pulse voltammetry (DPV) with a detection line of 0.72 nM. The proposed MIP/MoS2/EMCC is expected to be applied in the future for the selective and sensitive detection of TBHQ in vegetable oils.

System-wide coordination and communication of lipid metabolism atlas revealed cytotoxicity of epoxy triglyceride in deep-frying oil

The epoxy triglycerides generated by oxidation, cyclization, and free radical chain reaction of unsaturated dietary oils during deep-frying are demonstrated to have cytotoxicity and can induce lipid metabolism related diseases. Metabolic diseases are usually characterized by metabolic abnormalities in different tissues, however, the relationship between changes in intratissue coordination and communication induced by epoxy triglycerides and specific pathogenic mechanisms remains largely unknown. We conducted lipid metabolomics analysis across six different tissues in C57BL/6J mice, including the medial prefrontal cortex, interscapular brown adipose tissue, epididymal white adipose tissue, liver, intestine, and heart. Normal diet intake demonstrated a high degree of association between lipid metabolites, indicative of cross-communication and cooperation among various tissues and organs, while, a global correlation that was disrupted and restructured by epoxy triglycerides intake. Examination of blood samples revealed that epoxy triglycerides enhanced bacterial translocation from the gut to the systemic circulation, consequently stimulating the TLR4/CD36/NF-κB pathway. In summary, this study found that epoxy triglyceride upsets the comprehensive coordination and information exchange of lipid metabolism, providing a fresh perspective for future research on the systemic metabolic network and identifying metabolic disease markers and associated mechanisms induced by deep-frying oil.

Impact of binary mixtures of natural waxes in mechanical properties and microstructure of oleogels.

Solid fats are critical to obtaining a wide range of food texture and quality characteristics, but their consumption is strongly associated with higher cardiovascular disease risks. Structuring unsaturated oils with natural waxes into oleogels (OG) is an innovative solution to develop fat mimics with a healthier profile. Soy wax (SW), beeswax (BW) and carnauba wax (CW), have been used in binary mixtures of waxes, aiming to understand their interactions and influence on OG quality properties and microstructural characteristics. In the present study, OGs were produced using binary wax mixtures and analyzed for texture, color, smoke point, microstructure, Fourier-transform infrared spectroscopy (FTIR) and X-ray diffraction (XRD). Wax combinations led to antagonistic (mixtures with SW) and synergistic interactions (BW/CW) based on their mechanical properties. At the microstructural level BW/CW blends showed a reduction in crystal size and with a more compact structure. XRD and FTIR spectra revealed a packing of orthorhombic perpendicular subcell for most OGs, whereas SW produced samples with an arrangement with β' crystals, characteristic of edible solid fats. Additionally, when compared to commercial beef fat, BW/CW mixtures showed similar quality attributes indicating that they could act as fat mimic. The combined analysis of microstructure, spectroscopic and mechanical properties enhanced the understanding of how the nature of the interactions between waxes and lipid phases impact in the final quality of the structured oils. The study's insights indicate that binary wax combinations can efficiently replace solid fats, offering healthier alternatives at the same time as preserving desired sensory characteristics. © 2024 Society of Chemical Industry.

Unsaturation and polar compounds of vegetable oils affect the properties of sunflower wax‐oleogels

AbstractAlthough it is important to understand the factors affecting the physical properties of oleogels for their application in food products, the effects of the kind of oils and components in them are not well understood. Previous studies on the effects of unsaturation and polar compounds of oils on the properties of oleogels reported inconsistent results, presumably, due to different gelling agents, experimental conditions, and different amounts of minor components in oils. In this study, a systematic study was conducted with 12 vegetable oils with and without polar compounds to understand these effects on the properties of 3% and 7% sunflower wax (SW)‐oleogels. In general, oils with higher unsaturation produced oleogels with lower gel strength. Polar compounds in oil negatively affected the gel strength. Melting and crystallization temperatures increased with increasing unsaturation of oil. The platelet shape of SW crystals was almost identical, regardless of the kind of oil. Solid wax content values were similar across the oleogel samples with 12 different oils. This study enlightens several factors affecting the physical properties of SW‐oleogels.Practical Application: This study provides information about the effects of unsaturation of oil and polar compounds in oil on firmness and melting properties of sunflower wax (SW)‐based oleogels. It was found that the firmness of SW‐oleogel can be significantly different (up to 65%) depending on vegetable oils used, and it decreased with increasing unsaturation of oil. It was also found that the firmness of the oleogel can be increased by up to 36% by removing polar compounds in oil. Solid wax content (SWC) of oleogels did show meaningful correlations with the firmness of SW‐oleogels. All the oleogels examined in this study had very similar shapes and sizes of SW crystals. For practical application, the unsaturation of oil and the polar compound content have to be considered when designing oleogels with desired textural properties.

Yield and Chemical Characteristics of Salvia hispanica L. (Chia) Oil from Native Seeds from Four Provenances of Guatemala.

Chia (Salvia hispanica L.) is a plant from the Lamiaceae family that has been used as ancestral food, medicine, and oil, with culinary, artistic, and religious purposes by most of the Mesoamerican civilizations. Native from Mesoamerica, introduced into South America, Australia, and Europe, it is presently consumed as a nutritional and functional food. This research aims to characterize ancient native cultivars from four provenances in Guatemala to recommend their direct consumption by the population as well as to establish its trade. Seed samples were collected in four places where they have been cultivated for several generations. The oil was obtained by expression and analyzed chemically by gas chromatography following standard qualitative and quantitative methods. Variations in oil yield and some of the characteristic parameters of the phytochemical analysis were obtained. In general, the profile was similar to most of the reported data in the literature, with the saturated fatty acids (8.54-9.25%) relatively lower than the references (7.95-11.45%) but a higher concentration of unsaturated fatty oils, particularly of omega-3 (64.68-68.62%). The oil from native cultivars contains high quantities of omega-3, which might help pregnant women during gestation and to control other conditions such as metabolic syndrome, particularly in low- and middle-income populations where these seeds are consumed regularly. The suggestion is made to encourage the cultivation and use of these ancestral seeds with the possibility of commercialization abroad with an appellation of origin label.

1,4-Diol Hq (TBHQ) vs 1,4-dithiol (TBDT); simulation of safe antioxidant with a lower carcinogenic activity.

tert-Butylhydroquinone (TBHQ) is an antioxidant and preservative used in unsaturated vegetable oils and processed foods. However, when consumed in higher doses daily, it may pose a threat to public health by potentially increasing the risk of cancer, as it has an affinity with both the aryl hydrocarbon receptor (AhR) and the estrogen receptor alpha (ERα). This study aimed to examine the impact of substituting the 1,4-diol of TBHQ with 1,4-dithiol, referred to as TBDT, on the carcinogenic and antioxidant systems using computational methods. The binding affinity of TBHQ and TBDT to the two carcinogenic receptors, AhR and ERα, as well as to the antioxidant receptor Keap1 alone and in connection with Nrf2 (Nrf2-Keap1) was investigated through docking analysis. The results indicated a decrease in TBDT's binding strength to ERα and AhR when assessed using Molegro Virtual Docker (P-value: 0.0001 and 0.00001, respectively), AutoDock Vina (P-value: 0.0001 and 0.0001), and the online server Fast DRH (P-value: 0.0001 and 0.0001). However, TBDT's binding affinity to Keap1 was predicted to be significantly stronger than TBHQ's by both MVD and AutoDock Vina (P-value: 0.0001 and 0.04), while its binding to Nrf2-Keap1 assessed to be stronger only by MVD (P-value: 0.0001). These findings suggest that TBDT not only exhibits higher antioxidant activity as a better ligand for the antioxidant system but also shows lower affinity with the AhR and ERα receptors. Therefore, TBDT can be considered a safer compound than TBHQ.

The effectiveness of the use of antioxidant formulations in the storage of fat from the Pacific sardines Sardinops melanostictus

The potential of both natural and synthetic antioxidants, alone and in combination, to prevent the degradation of highly unsaturated fat isolated from the Pacific sardine, Sardinops melanostictus, during storage has been examined in this study. Accelerated aging methods on fish oil samples, enhanced with individual and combinations of antioxidants, were used. The fish oil was evaluated for quality by analyzing its physicochemical properties, fatty acid composition, and amounts of fat-soluble vitamins. The results showed a notable rise in peroxide value, acid value, and para-anisidine value in fat samples lacking antioxidants. This was accompanied by a decrease of 3.4–5 times in omega-3 polyunsaturated fatty acids (PUFAs) and 40–80% in fat-soluble vitamins. These findings suggest the presence of ongoing lipid oxidation processes and degradation. The use of specific antioxidants, such as α-tocopherol acetate at a concentration of 2%, betulin at a concentration of 0.3%, and ethoxyvine at a concentration of 0.14%, resulted in a slight decrease in the rate of fat autoxidation and the protection of PUFAs and vitamins. A synergistic effect was observed when α-tocopherol acetate and ethoxyvine, or betulin and ethoxyvine, were combined at half the single levels. This combination improved fish oil oxidation resistance. These antioxidant blends inhibited oxidative processes in unsaturated fish oil using salicylic acid amide. This slowed omega-3 PUFA and fat-soluble vitamin breakdown.

Three approaches to assessing dietary quality in Mexican adolescents from 2006 to 2018 with data from national health and nutrition surveys.

To assess trends in the dietary quality of Mexican adolescents from 2006 to 2018, both overall and by sociodemographic indicators, using adaptations of the EAT-Lancet Planetary Health (PH) recommendations, optimal intake estimated by the Global Burden of Disease (GBD) and 2015 Mexican Dietary Guidelines (MDG) in nationally representative samples. Using dietary data from a semi-quantitative FFQ, dietary quality indexes were constructed as adaptations of three dietary intake recommendations. Trends in adherence to recommendations were evaluated with multivariate quantile regression models with survey year as the main independent variable and adjusted for age, sex, energy intake, dwelling area, geographical region, household assets condition, and student/non-student status. P values and CI were Bonferroni-corrected. Mexico. Non-pregnant or lactating adolescents aged 12-19 years (n 16 520). Adherence to the PH index was about 40 %, GBD was nearly 35 % and MDG was about 37 %. The lowest adherences were for added sugars, sugar-sweetened beverages, nuts and seeds, red meats, processed meats, and legumes (<28 %). No 2006-2018 trends in total adherence were found in any index. Nevertheless, negative adherence trends were identified for poultry (β = -2·4), and saturated fats (β = -0·93), and positive for unsaturated oils (β = 1·23), in the PH. In MDG, relevant trends were found for plain water (β = 1·63) and foods rich in fats (β = -1·24). Mexican adolescents have demonstrated poor dietary quality by these three approaches. Therefore, this population has a high-risk profile for diet-associated chronic diseases. Further research and appropriate public policies are needed.

Natural antioxidants enhance the oxidation stability of blended oils enriched in unsaturated fatty acids.

Rancidity causes unpleasant tastes and smells, and the degradation of fatty acids and natural antioxidants, so that an oil is unfit to be consumed. Natural antioxidants, including tocopherols, polyphenols (sesamol, canolol, ferulic acid, caffeic acid, etc.), β-carotene, squalene and phytosterols, contribute to delay the oxidation of vegetable oils. However, studies on the combination of natural antioxidants to lengthen the shelf life of unsaturated fatty acid-rich blended oil have not been reported. All of the composite antioxidants had the potential to significantly improve the oxidation stability of blended oil. Blended oil G with 0.05 g kg-1 β-carotene, 0.25 g kg-1 sesamol and 0.25 g kg-1 caffeic acid showed the best anti-autooxidation. It is also effective in improving the oxidative stability of vegetable oils containing various fatty acids. The oxidation stability index of the blended oil containing the optimum composition of natural antioxidants was 2.17-fold longer than that of the control sample. After the end of accelerated oxidation, the oil's peroxide value, p-anisidine value and total oxidation value were 6.59 times, 12.26 times and 6.65 times lower than those of the control sample, respectively. (1) The combination of natural antioxidants β-carotene (0.05 g kg-1 ), sesamol (0.25 g kg-1 ) and caffeic acid (0.25 g kg-1 ) enhances the oxidative stability of unsaturated fatty acid-rich blended oils. (2) β-Carotene is the main antioxidant in the early stages of oxidation. (3) Sesamol and caffeic acid are the main antioxidants in the middle and late stages of oxidation. © 2023 Society of Chemical Industry.

The influence of the wheat-amaranth bran content on the pan bread quality

The biochemical composition, physical and technological properties of amaranth grain determine the possibility of its use to improve the consumer properties and nutritional value of bakery products. The obtained experimental results of the acidity and moisture content of samples of dough pieces with the addition of wheat-amaranth bran (5–15 %) and a control sample of wheat dough with 5 % content of wheat bran are within the normative values established in the standards. The addition of 5, 10 and 15 % wheat-amaranth bran improves the nutritional value of the finished product due to the high content of protein, micro- and macroelements, and highly unsaturated oil in the seeds, which contains squalene. Adding wheat-amaranth bran does not change the structure and properties of bread. The resulting samples of tin bread containing 5, 10 and 15 % wheat-amaranth bran have a smooth surface without any special deformations, a soft, elastic crumb, uniform thin-walled porosity without breaks; the taste and smell correspond to this type of wheat bread. The most pronounced taste and smell of wheat bread with 5 % wheat bran content is in tin bread containing 15 % wheat-amaranth bran. The physicochemical parameters of wheat-amaranth test samples, with the exception of moisture and acidity, do not exceed the values of the control sample. Based on the results of the research, technology for preparing enriched wheat pan bread with the addition of wheat-amaranth bran in amounts of 5, 10 and 15 % has been developed.

Protein-glutaminase improves water-/oil-holding capacity and beany off-flavor profiles of plant-based meat analogs.

An unresolved challenge for plant-based meat analogs (PBMAs) is their lack of juiciness. Saturated fats significantly contribute to the juiciness of PBMAs, but there are concerns about the undesirable health effects related to saturated fats; thus, demand for their replacement with vegetable unsaturated oils has increased. Although many food additives are used to reduce the leakage of unsaturated oils, this solution cannot meet the clean-label requirements that have been trending in recent years. In this study, we aimed to develop better consumer-acceptable methods using protein-glutaminase (PG) to improve the juiciness of PBMA patties to meet clean-label trends. We found no significant difference between the visual surface of control and PG-treated textured vegetable proteins (TVPs). However, the microstructure of PG-treated TVP had a more rounded shape than that of the control TVP as observed under a scanning electron microscope. After grilling process, the PBMA patties composed of PG-treated TVP showed significantly higher liquid-holding capacities (a juiciness indicator) than the control patties. This suggested that PG treatment could potentially produce PBMA patties with increased juiciness. Interestingly, after the PG-treated TVP underwent the wash process, we found that PG treatment of TVP easily reduced the various beany off-flavor compounds by 58-85%. Moreover, the results of the in vitro protein digestion test showed that the amounts of free amino nitrogen released from PBMA patties composed of PG-treated TVP were 1.5- and 1.7-fold higher than those from control patties in the gastric and intestinal phases, respectively. These findings indicate that PG treatment of TVP could enhance the physical, sensory, and nutritional properties of PBMA patties and meet the clean-label requirements.

Successful cross of Arachis duranensis as female with A. ipaёnsis

Arachis hypogaea L. originated in South America and has been taken to most of the tropical and sub-tropical parts of the world as a valuable food crop with high protein content and a source of high energy unsaturated oil. The origin of the cultivated peanut, 2n = 4x = 40, has been the subject of many discussions, but the primitive parents have been agreed on by most as A. duranensis being the A genome donor and A. ipaënsis the B donor; both diploids with 2n = 20. Whether the chromosome doubling of this hybrid occurred in a natural setting or in the garden of a hunter-gatherer-cultivator is also a subject of debate, but most likely it occurred innature. Molecular analyses have established that A. duranensis was the female of the cross.Until recently no one had been successful in making and establishing plants of the cross in that direction. However, the reciprocal cross is easily accomplished and has been reported several times. The primary objective of this paper is to report the successful cross and development of hybrid plants, amphidiploids and populations from the hybrid, A. duranensis × A. ipaënsis.

Attenuating effect of Polygala tenuifolia Willd. seed oil on progression of MAFLD.

Introduction: Metabolic-associated fatty liver disease (MAFLD) is a common chronic metabolic disease that seriously threatens human health. The pharmacological activity of unsaturated fatty acid-rich vegetable oil interventions in the treatment of MAFLD has been demonstrated. This study evaluated the pharmacological activity of Polygala tenuifolia Willd, which contains high levels of 2-acetyl-1,3-diacyl-sn-glycerols (sn-2-acTAGs). Methods: In this study, a mouse model was established by feeding a high-fat diet (HFD, 31% lard oil diet), and the treatment group was fed a P. tenuifolia seed oil (PWSO) treatment diet (17% lard oil and 14% PWSO diet). The pharmacological activity and mechanism of PWSO were investigated by total cho-lesterol (TC) measurement, triglyceride (TG) measurement and histopathological observation, and the sterol regulatory element-binding protein-1 (SREBP1), SREBP2 and NF-κB signaling pathways were evaluated by immunofluorescence and Western blot analyses. Results: PWSO attenuated the increases in plasma TC and TG levels. Furthermore, PWSO reduced the hepatic levels of TC and TG, ameliorating hepatic lipid accumulation. PWSO treatment effectively improves the level of hepatitic inflammation, such as reducing IL-6 levels and TNF-α level. Discussion: PWSO treatment inactivated SREBP1 and SREBP2, which are involved in lipogenesis, to attenuate hepatic lipid accumulation and mitigate the inflammatory response induced via the NF-κB signaling pathway. This study demonstrated that PWSO can be used as a relatively potent dietary supplement to inhibit the occurrence and development of MAFLD.