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Baodong Zheng - One of the best experts on this subject based on the ideXlab platform.
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Structural and physicochemical properties of Lotus Seed starch nanoparticles.
International Journal of Biological Macromolecules, 2020Co-Authors: Bailong Wang, Baodong ZhengAbstract:Abstract Lotus Seed starch (LS) was enzymatically hydrolyzed by pullulanase, β-amylase and α-amylase to obtain three types of starch nanoparticles (SNPs): P-SNPs, β-SNPs and α-SNPs, respectively. The structure and physicochemical properties of Lotus Seed starch nanoparticles (LS-SNPs) were systematically studied by Laser particle size analysis, Scanning electron microscope (SEM), X-ray diffraction (XRD), Raman spectrometry, Nuclear magnetic resonance (NMR) and Gel permeation chromatography (GPC). The results showed that compared to LS (10,466.7 ± 230.9 nm), the D [3,2] of P-SNPs were (334.7 ± 16.2), which indicated that LS was decomposed into LS-SNPs with low degree of polymerization. P-SNPs showed the highest efficiency, with 81.74% of samples reaching the nanoscale. The particle size order was LS > β-SNPs (α-SNPs) > P-SNPs. XRD results showed P-SNPs had the highest crystallinity 65.07%. During preparation of LS-SNPs, crystal region was destroyed, and double helix structure became stronger, but no new functional groups were introduced. P-SNPs had the smallest amorphous area and also showed a minimal molecular weight and the broadest molecular weight distribution. P-SNPs had the smallest particle size and the highest crystallinity, so P-SNPs were the best of all LS-SNPs.
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Properties of Lotus Seed starch-glycerin monostearin V-complexes after long-term retrogradation.
Food Chemistry, 2019Co-Authors: Yixin Zheng, Shaoxiao Zeng, Yi Zhang, Baodong Zheng, Bailong Wang, Hongliang ZengAbstract:Abstract The properties of Lotus Seed starch-glycerin monostearin with V6II and V6I-complexes formed at 50 MPa and 100 MPa after long-term retrogradation (named as LS-GMS-50 and LS-GMS-100, respectively) were investigated. The results indicated LS-GMS-50 and LS-GMS-100 were conducive to the formation of crystallinity and an ordered structure of starch compared to Lotus Seed, Lotus Seed at 50 MPa and 100 MPa (LS, LS-50 and LS-100), especially V6I-complexes. The presence of V6I-complexes had the superior ability to enhance water retention of starch gel compared to V6II-complexes. V-complexes inhibited the aggregation of molecular chain and changed the molecular chain to nanoscale, especially V6I-complexes. Moreover, physicochemical properties demonstrated V-complexes lowered thermal enthalpy value and heat sensitivity compared to other samples. Rheological measurement showed V-complexes improved the flow behavior and viscoelasticity of retrograded starch. Thus, a formation mechanism was that V-complexes improved the internal network structure and freed up space to store water molecules.
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Insight into the formation, structure and digestibility of Lotus Seed amylose-fatty acid complexes prepared by high hydrostatic pressure.
Food and Chemical Toxicology, 2019Co-Authors: Bingyan Chen, Baodong ZhengAbstract:Abstract Lotus Seed amylose-fatty acid complexes were prepared using high hydrostatic pressure and the relationship between their structural properties and digestibility was investigated. The formation of Lotus Seed amylose-fatty acid complexes increased the values of weight molar mass (Mw), number molar mass (Mn), polydispersity index and resistant starch content compared to those of amylose controls. Mw and Mn values of Lotus Seed amylose and complexes decreased with an increase in high hydrostatic pressure from 500 MPa to 600 MPa, suggesting that the Lotus Seed amylose was decomposed into short glucan chains. The presence of single helical Lotus Seed amylose-fatty acid complexes and double helical retrograded amylose was investigated using Raman spectroscopy and imaging. The results from Raman spectra and in vitro digestion showed that the content of both single helical LSA-fatty acid complexes and double helical retrograded LSA were responsible for digestibility of the complex matrix.
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Lotus Seed skin proanthocyanidin extract exhibits potent antioxidant property via activation of the Nrf2-ARE pathway.
Acta Biochimica et Biophysica Sinica, 2018Co-Authors: Tao Li, Shaoxiao Zeng, Baodong Zheng, Qili Li, Weiguo Wu, Yong Li, Hua Xu, Yang Shan, Xiangyang LuAbstract:: Lotus Seed is well known as traditional food and medicine, but its skin is usually discarded. Recent studies have shown that Lotus Seed skin contains a high concentration of proanthocyanidins that have multi-functions, such as antioxidation, anti-inflammation, and anti-cancer effects. In the present study, we aimed to isolate and purify the proanthocyanidins from Lotus Seed skin by acetone extraction and rotary evaporation, identify their chemical structures by HPLC-MS-MS and NMR, and further investigate the antioxidant properties of the extract purified by macroporous resin (PMR) from Lotus Seed skin both in vitro and in vivo. The results showed that PMR mainly contained oligomeric proanthocyanidins, especially dimeric procyanidin B1 (PB1), procyanidin B2 and procyanidin B4. Although it had limited ability to directly scavenge radicals in vitro, PMR could significantly enhance the expressions of antioxidant proteins via activation of nuclear factor-E2-related factor 2 (Nrf2)-antioxidant response element (ARE) pathway in HepG2 cells. Molecular data revealed that PB1, a major component in PMR, stabilized Nrf2 by inhibiting the ubiquitination of Nrf2, which led to subsequent activation of the Nrf2-ARE pathway, including the enhancements of Nrf2 nuclear translocation, Nrf2-ARE binding and ARE transcriptional activity. Moreover, the in vivo results in high fat diet-induced mice further verified the powerful antioxidant property of PMR. These results revealed that Lotus Seed skin is a promising resource for functional food development.
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structural properties and prebiotic activities of fractionated Lotus Seed resistant starches
Food Chemistry, 2018Co-Authors: Hongliang Zeng, Baodong Zheng, Peilin Chen, Chuanjie Chen, Cancan Huang, Yi ZhangAbstract:Abstract The objective of this study was to fractionate Lotus Seed resistant starch (LRS3) and investigate their structural properties and prebiotic activities. Two main fractions of resistant starch precipitated gradually by ethanol at concentrations of 20% and 30% were named as LRS3-20% and LRS3-30%, respectively. The swelling power and solubility of LRS3-20% were smaller compared to LRS3-30%, and their moisture and resistant starch contents were not significantly different. LRS3-20% and LRS3-30% had molecular weights mainly of 2.0 × 104–4.0 × 104 and 1.0 × 104–2.0 × 104 g/mol. Layered strips and gully shapes were evident on the rough surfaces of LRS3-20%, while LRS3-30% displayed a relatively smooth surface. Both LRS3-20% and LRS3-30% had a B-type crystalline structure with LRS3-20% containing more ordered structures and double-helices. Furthermore, LRS3-20% displayed higher prebiotic activities against Bifidobacterium adolescentis and Lactobacillus acidophilus compared to LRS3-30% and high amylose maize starch. This effect was related to its rough surface and double helix structure.
Yi Zhang - One of the best experts on this subject based on the ideXlab platform.
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Properties of Lotus Seed starch-glycerin monostearin V-complexes after long-term retrogradation.
Food Chemistry, 2019Co-Authors: Yixin Zheng, Shaoxiao Zeng, Yi Zhang, Baodong Zheng, Bailong Wang, Hongliang ZengAbstract:Abstract The properties of Lotus Seed starch-glycerin monostearin with V6II and V6I-complexes formed at 50 MPa and 100 MPa after long-term retrogradation (named as LS-GMS-50 and LS-GMS-100, respectively) were investigated. The results indicated LS-GMS-50 and LS-GMS-100 were conducive to the formation of crystallinity and an ordered structure of starch compared to Lotus Seed, Lotus Seed at 50 MPa and 100 MPa (LS, LS-50 and LS-100), especially V6I-complexes. The presence of V6I-complexes had the superior ability to enhance water retention of starch gel compared to V6II-complexes. V-complexes inhibited the aggregation of molecular chain and changed the molecular chain to nanoscale, especially V6I-complexes. Moreover, physicochemical properties demonstrated V-complexes lowered thermal enthalpy value and heat sensitivity compared to other samples. Rheological measurement showed V-complexes improved the flow behavior and viscoelasticity of retrograded starch. Thus, a formation mechanism was that V-complexes improved the internal network structure and freed up space to store water molecules.
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structural properties and prebiotic activities of fractionated Lotus Seed resistant starches
Food Chemistry, 2018Co-Authors: Hongliang Zeng, Baodong Zheng, Peilin Chen, Chuanjie Chen, Cancan Huang, Yi ZhangAbstract:Abstract The objective of this study was to fractionate Lotus Seed resistant starch (LRS3) and investigate their structural properties and prebiotic activities. Two main fractions of resistant starch precipitated gradually by ethanol at concentrations of 20% and 30% were named as LRS3-20% and LRS3-30%, respectively. The swelling power and solubility of LRS3-20% were smaller compared to LRS3-30%, and their moisture and resistant starch contents were not significantly different. LRS3-20% and LRS3-30% had molecular weights mainly of 2.0 × 104–4.0 × 104 and 1.0 × 104–2.0 × 104 g/mol. Layered strips and gully shapes were evident on the rough surfaces of LRS3-20%, while LRS3-30% displayed a relatively smooth surface. Both LRS3-20% and LRS3-30% had a B-type crystalline structure with LRS3-20% containing more ordered structures and double-helices. Furthermore, LRS3-20% displayed higher prebiotic activities against Bifidobacterium adolescentis and Lactobacillus acidophilus compared to LRS3-30% and high amylose maize starch. This effect was related to its rough surface and double helix structure.
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Lotus Seed resistant starch regulates gut microbiota and increases short chain fatty acids production and mineral absorption in mice
Journal of Agricultural and Food Chemistry, 2017Co-Authors: Hongliang Zeng, Baodong Zheng, Chuanjie Chen, Cancan Huang, Mingjing Zheng, Yi ZhangAbstract:Lotus Seed resistant starch, known as resistant starch type 3 (LRS3), was orally administered to mice to investigate its effects on the gut microbiota, short-chain fatty acids (SCFAs) production, and mineral absorption. The results showed that mice fed LRS3 displayed a lower level of gut bacterial diversity than other groups. The numbers of starch-utilizing and butyrate-producing bacteria, such as Lactobacillus and Bifidobacterium, and Lachnospiraceae, Ruminococcaceae, and Clostridium, respectively, in mice increased after the administration of medium and high doses of LRS3, while those of Rikenellaceae and Porphyromonadaceae decreased. Furthermore, SCFAs and lactic acid in mice feces were affected by LRS3, and lactate was fermented to butyrate by gut microbiota. LRS3 enhanced the intestinal absorption of calcium, magnesium, and iron, and this was dependent on the type and concentration of SCFAs, especially butyrate. Thus, LRS3 promoted the production of SCFAs and mineral absorption by regulating gut micr...
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properties of Lotus Seed starch glycerin monostearin complexes formed by high pressure homogenization
Food Chemistry, 2017Co-Authors: Bingyan Chen, Shaoxiao Zeng, Hongliang Zeng, Yi Zhang, Baodong ZhengAbstract:Abstract Starch-lipid complexes were prepared using Lotus Seed starch (LS) and glycerin monostearate (GMS) via a high pressure homogenization (HPH) process, and the effect of HPH on the physicochemical properties of LS-GMS complexes was investigated. The results of Fourier transform infrared spectroscopy and complex index analysis showed that LS-GMS complexes were formed at 40 MPa by HPH and the complex index increased with the increase of homogenization pressure. Scanning electron microscopy displayed LS-GMS complexes present more nest-shape structure with increasing homogenization pressure. X-ray diffraction and differential scanning calorimetry results revealed that V-type crystalline polymorph was formed between LS and GMS, with higher homogenization pressure producing an increasingly stable complex. LS-GMS complex inhibited starch granules swelling, solubility and pasting development, which further reduced peak and breakdown viscosity. During storage, LS-GMS complexes prepared by 70–100 MPa had higher Avrami exponent values and lower recrystallization rates compared with native starch, which suggested a lower retrogradation trendency.
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effect of microwave irradiation on the physicochemical and digestive properties of Lotus Seed starch
Journal of Agricultural and Food Chemistry, 2016Co-Authors: Shaoxiao Zeng, Bingyan Chen, Hongliang Zeng, Xu Lu, Yi Zhang, Baodong ZhengAbstract:The objective of this study is to investigate the effect of microwave irradiation on the physicochemical and digestive properties of Lotus Seed starch. The physicochemical properties of Lotus Seed starch were characterized by light microscopy, 1H NMR, FT-IR spectroscopy, and HPSEC-MALLS-RI. The starch–water interaction and crystalline region increased due to the changed water distribution of starch granules and the increase of the double-helix structure. The swelling power, amylose leaching, molecular properties, and radius of gyration reduced with the increasing microwave power, which further affected the sensitivity of Lotus Seed starch to enzymatic degradation. Furthermore, the resistant starch and slowly digestible starch increased with the increasing microwave irradiation, which further resulted in their decreasing hydrolysis index and glycemic index. The digestive properties of Lotus Seed starch were mainly influenced by the reduced branching degree of amylopectin and the strong amylose–amylose inte...
Shaoxiao Zeng - One of the best experts on this subject based on the ideXlab platform.
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Properties of Lotus Seed starch-glycerin monostearin V-complexes after long-term retrogradation.
Food Chemistry, 2019Co-Authors: Yixin Zheng, Shaoxiao Zeng, Yi Zhang, Baodong Zheng, Bailong Wang, Hongliang ZengAbstract:Abstract The properties of Lotus Seed starch-glycerin monostearin with V6II and V6I-complexes formed at 50 MPa and 100 MPa after long-term retrogradation (named as LS-GMS-50 and LS-GMS-100, respectively) were investigated. The results indicated LS-GMS-50 and LS-GMS-100 were conducive to the formation of crystallinity and an ordered structure of starch compared to Lotus Seed, Lotus Seed at 50 MPa and 100 MPa (LS, LS-50 and LS-100), especially V6I-complexes. The presence of V6I-complexes had the superior ability to enhance water retention of starch gel compared to V6II-complexes. V-complexes inhibited the aggregation of molecular chain and changed the molecular chain to nanoscale, especially V6I-complexes. Moreover, physicochemical properties demonstrated V-complexes lowered thermal enthalpy value and heat sensitivity compared to other samples. Rheological measurement showed V-complexes improved the flow behavior and viscoelasticity of retrograded starch. Thus, a formation mechanism was that V-complexes improved the internal network structure and freed up space to store water molecules.
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Lotus Seed skin proanthocyanidin extract exhibits potent antioxidant property via activation of the Nrf2-ARE pathway.
Acta Biochimica et Biophysica Sinica, 2018Co-Authors: Tao Li, Shaoxiao Zeng, Baodong Zheng, Qili Li, Weiguo Wu, Yong Li, Hua Xu, Yang Shan, Xiangyang LuAbstract:: Lotus Seed is well known as traditional food and medicine, but its skin is usually discarded. Recent studies have shown that Lotus Seed skin contains a high concentration of proanthocyanidins that have multi-functions, such as antioxidation, anti-inflammation, and anti-cancer effects. In the present study, we aimed to isolate and purify the proanthocyanidins from Lotus Seed skin by acetone extraction and rotary evaporation, identify their chemical structures by HPLC-MS-MS and NMR, and further investigate the antioxidant properties of the extract purified by macroporous resin (PMR) from Lotus Seed skin both in vitro and in vivo. The results showed that PMR mainly contained oligomeric proanthocyanidins, especially dimeric procyanidin B1 (PB1), procyanidin B2 and procyanidin B4. Although it had limited ability to directly scavenge radicals in vitro, PMR could significantly enhance the expressions of antioxidant proteins via activation of nuclear factor-E2-related factor 2 (Nrf2)-antioxidant response element (ARE) pathway in HepG2 cells. Molecular data revealed that PB1, a major component in PMR, stabilized Nrf2 by inhibiting the ubiquitination of Nrf2, which led to subsequent activation of the Nrf2-ARE pathway, including the enhancements of Nrf2 nuclear translocation, Nrf2-ARE binding and ARE transcriptional activity. Moreover, the in vivo results in high fat diet-induced mice further verified the powerful antioxidant property of PMR. These results revealed that Lotus Seed skin is a promising resource for functional food development.
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properties of Lotus Seed starch glycerin monostearin complexes formed by high pressure homogenization
Food Chemistry, 2017Co-Authors: Bingyan Chen, Shaoxiao Zeng, Hongliang Zeng, Yi Zhang, Baodong ZhengAbstract:Abstract Starch-lipid complexes were prepared using Lotus Seed starch (LS) and glycerin monostearate (GMS) via a high pressure homogenization (HPH) process, and the effect of HPH on the physicochemical properties of LS-GMS complexes was investigated. The results of Fourier transform infrared spectroscopy and complex index analysis showed that LS-GMS complexes were formed at 40 MPa by HPH and the complex index increased with the increase of homogenization pressure. Scanning electron microscopy displayed LS-GMS complexes present more nest-shape structure with increasing homogenization pressure. X-ray diffraction and differential scanning calorimetry results revealed that V-type crystalline polymorph was formed between LS and GMS, with higher homogenization pressure producing an increasingly stable complex. LS-GMS complex inhibited starch granules swelling, solubility and pasting development, which further reduced peak and breakdown viscosity. During storage, LS-GMS complexes prepared by 70–100 MPa had higher Avrami exponent values and lower recrystallization rates compared with native starch, which suggested a lower retrogradation trendency.
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effect of microwave irradiation on the physicochemical and digestive properties of Lotus Seed starch
Journal of Agricultural and Food Chemistry, 2016Co-Authors: Shaoxiao Zeng, Bingyan Chen, Hongliang Zeng, Xu Lu, Yi Zhang, Baodong ZhengAbstract:The objective of this study is to investigate the effect of microwave irradiation on the physicochemical and digestive properties of Lotus Seed starch. The physicochemical properties of Lotus Seed starch were characterized by light microscopy, 1H NMR, FT-IR spectroscopy, and HPSEC-MALLS-RI. The starch–water interaction and crystalline region increased due to the changed water distribution of starch granules and the increase of the double-helix structure. The swelling power, amylose leaching, molecular properties, and radius of gyration reduced with the increasing microwave power, which further affected the sensitivity of Lotus Seed starch to enzymatic degradation. Furthermore, the resistant starch and slowly digestible starch increased with the increasing microwave irradiation, which further resulted in their decreasing hydrolysis index and glycemic index. The digestive properties of Lotus Seed starch were mainly influenced by the reduced branching degree of amylopectin and the strong amylose–amylose inte...
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structural characteristics and physicochemical properties of Lotus Seed resistant starch prepared by different methods
Food Chemistry, 2015Co-Authors: Shaoxiao Zeng, Hongliang Zeng, Xu Lu, Yi Zhang, Xiaoting Wu, Baodong ZhengAbstract:Abstract Lotus Seed resistant starch (LRS) is commonly known as resistant starch type 3 (LRS3). The objective of this study was to investigate the effect of different preparation methods on the structural characteristics and physicochemical properties of LRS3. The molar mass of LRS3 prepared by autoclaving method (GP-LRS3) and ultrasonic-autoclaving method (UP-LRS3) was mainly distributed in the range 1.0 × 10 4 –2 × 10 4 g/mol while a decrease of LRS3 prepared by microwave-moisture method (MP-LRS3) was observed. The particle of MP-LRS3 was smaller and relatively smoother while UP-LRS3 was bigger and rougher compared to GP-LRS3. Among these samples, GP-LRS3 exhibited the highest degree of ordered structure and crystallinity, the amorphous region of MP-LRS3 was the biggest and UP-LRS3 displayed the highest degree of double helical structure. Additionally, MP-LRS3 displayed the strongest solubility and swelling power while UP-LRS3 exhibited the strongest iodine absorption ability and thermostability, which were affected by their structural characteristics.
Hongliang Zeng - One of the best experts on this subject based on the ideXlab platform.
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Properties of Lotus Seed starch-glycerin monostearin V-complexes after long-term retrogradation.
Food Chemistry, 2019Co-Authors: Yixin Zheng, Shaoxiao Zeng, Yi Zhang, Baodong Zheng, Bailong Wang, Hongliang ZengAbstract:Abstract The properties of Lotus Seed starch-glycerin monostearin with V6II and V6I-complexes formed at 50 MPa and 100 MPa after long-term retrogradation (named as LS-GMS-50 and LS-GMS-100, respectively) were investigated. The results indicated LS-GMS-50 and LS-GMS-100 were conducive to the formation of crystallinity and an ordered structure of starch compared to Lotus Seed, Lotus Seed at 50 MPa and 100 MPa (LS, LS-50 and LS-100), especially V6I-complexes. The presence of V6I-complexes had the superior ability to enhance water retention of starch gel compared to V6II-complexes. V-complexes inhibited the aggregation of molecular chain and changed the molecular chain to nanoscale, especially V6I-complexes. Moreover, physicochemical properties demonstrated V-complexes lowered thermal enthalpy value and heat sensitivity compared to other samples. Rheological measurement showed V-complexes improved the flow behavior and viscoelasticity of retrograded starch. Thus, a formation mechanism was that V-complexes improved the internal network structure and freed up space to store water molecules.
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structural properties and prebiotic activities of fractionated Lotus Seed resistant starches
Food Chemistry, 2018Co-Authors: Hongliang Zeng, Baodong Zheng, Peilin Chen, Chuanjie Chen, Cancan Huang, Yi ZhangAbstract:Abstract The objective of this study was to fractionate Lotus Seed resistant starch (LRS3) and investigate their structural properties and prebiotic activities. Two main fractions of resistant starch precipitated gradually by ethanol at concentrations of 20% and 30% were named as LRS3-20% and LRS3-30%, respectively. The swelling power and solubility of LRS3-20% were smaller compared to LRS3-30%, and their moisture and resistant starch contents were not significantly different. LRS3-20% and LRS3-30% had molecular weights mainly of 2.0 × 104–4.0 × 104 and 1.0 × 104–2.0 × 104 g/mol. Layered strips and gully shapes were evident on the rough surfaces of LRS3-20%, while LRS3-30% displayed a relatively smooth surface. Both LRS3-20% and LRS3-30% had a B-type crystalline structure with LRS3-20% containing more ordered structures and double-helices. Furthermore, LRS3-20% displayed higher prebiotic activities against Bifidobacterium adolescentis and Lactobacillus acidophilus compared to LRS3-30% and high amylose maize starch. This effect was related to its rough surface and double helix structure.
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Lotus Seed resistant starch regulates gut microbiota and increases short chain fatty acids production and mineral absorption in mice
Journal of Agricultural and Food Chemistry, 2017Co-Authors: Hongliang Zeng, Baodong Zheng, Chuanjie Chen, Cancan Huang, Mingjing Zheng, Yi ZhangAbstract:Lotus Seed resistant starch, known as resistant starch type 3 (LRS3), was orally administered to mice to investigate its effects on the gut microbiota, short-chain fatty acids (SCFAs) production, and mineral absorption. The results showed that mice fed LRS3 displayed a lower level of gut bacterial diversity than other groups. The numbers of starch-utilizing and butyrate-producing bacteria, such as Lactobacillus and Bifidobacterium, and Lachnospiraceae, Ruminococcaceae, and Clostridium, respectively, in mice increased after the administration of medium and high doses of LRS3, while those of Rikenellaceae and Porphyromonadaceae decreased. Furthermore, SCFAs and lactic acid in mice feces were affected by LRS3, and lactate was fermented to butyrate by gut microbiota. LRS3 enhanced the intestinal absorption of calcium, magnesium, and iron, and this was dependent on the type and concentration of SCFAs, especially butyrate. Thus, LRS3 promoted the production of SCFAs and mineral absorption by regulating gut micr...
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properties of Lotus Seed starch glycerin monostearin complexes formed by high pressure homogenization
Food Chemistry, 2017Co-Authors: Bingyan Chen, Shaoxiao Zeng, Hongliang Zeng, Yi Zhang, Baodong ZhengAbstract:Abstract Starch-lipid complexes were prepared using Lotus Seed starch (LS) and glycerin monostearate (GMS) via a high pressure homogenization (HPH) process, and the effect of HPH on the physicochemical properties of LS-GMS complexes was investigated. The results of Fourier transform infrared spectroscopy and complex index analysis showed that LS-GMS complexes were formed at 40 MPa by HPH and the complex index increased with the increase of homogenization pressure. Scanning electron microscopy displayed LS-GMS complexes present more nest-shape structure with increasing homogenization pressure. X-ray diffraction and differential scanning calorimetry results revealed that V-type crystalline polymorph was formed between LS and GMS, with higher homogenization pressure producing an increasingly stable complex. LS-GMS complex inhibited starch granules swelling, solubility and pasting development, which further reduced peak and breakdown viscosity. During storage, LS-GMS complexes prepared by 70–100 MPa had higher Avrami exponent values and lower recrystallization rates compared with native starch, which suggested a lower retrogradation trendency.
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effect of microwave irradiation on the physicochemical and digestive properties of Lotus Seed starch
Journal of Agricultural and Food Chemistry, 2016Co-Authors: Shaoxiao Zeng, Bingyan Chen, Hongliang Zeng, Xu Lu, Yi Zhang, Baodong ZhengAbstract:The objective of this study is to investigate the effect of microwave irradiation on the physicochemical and digestive properties of Lotus Seed starch. The physicochemical properties of Lotus Seed starch were characterized by light microscopy, 1H NMR, FT-IR spectroscopy, and HPSEC-MALLS-RI. The starch–water interaction and crystalline region increased due to the changed water distribution of starch granules and the increase of the double-helix structure. The swelling power, amylose leaching, molecular properties, and radius of gyration reduced with the increasing microwave power, which further affected the sensitivity of Lotus Seed starch to enzymatic degradation. Furthermore, the resistant starch and slowly digestible starch increased with the increasing microwave irradiation, which further resulted in their decreasing hydrolysis index and glycemic index. The digestive properties of Lotus Seed starch were mainly influenced by the reduced branching degree of amylopectin and the strong amylose–amylose inte...
Xu Lu - One of the best experts on this subject based on the ideXlab platform.
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effect of microwave irradiation on the physicochemical and digestive properties of Lotus Seed starch
Journal of Agricultural and Food Chemistry, 2016Co-Authors: Shaoxiao Zeng, Bingyan Chen, Hongliang Zeng, Xu Lu, Yi Zhang, Baodong ZhengAbstract:The objective of this study is to investigate the effect of microwave irradiation on the physicochemical and digestive properties of Lotus Seed starch. The physicochemical properties of Lotus Seed starch were characterized by light microscopy, 1H NMR, FT-IR spectroscopy, and HPSEC-MALLS-RI. The starch–water interaction and crystalline region increased due to the changed water distribution of starch granules and the increase of the double-helix structure. The swelling power, amylose leaching, molecular properties, and radius of gyration reduced with the increasing microwave power, which further affected the sensitivity of Lotus Seed starch to enzymatic degradation. Furthermore, the resistant starch and slowly digestible starch increased with the increasing microwave irradiation, which further resulted in their decreasing hydrolysis index and glycemic index. The digestive properties of Lotus Seed starch were mainly influenced by the reduced branching degree of amylopectin and the strong amylose–amylose inte...
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structural characteristics and physicochemical properties of Lotus Seed resistant starch prepared by different methods
Food Chemistry, 2015Co-Authors: Shaoxiao Zeng, Hongliang Zeng, Xu Lu, Yi Zhang, Xiaoting Wu, Baodong ZhengAbstract:Abstract Lotus Seed resistant starch (LRS) is commonly known as resistant starch type 3 (LRS3). The objective of this study was to investigate the effect of different preparation methods on the structural characteristics and physicochemical properties of LRS3. The molar mass of LRS3 prepared by autoclaving method (GP-LRS3) and ultrasonic-autoclaving method (UP-LRS3) was mainly distributed in the range 1.0 × 10 4 –2 × 10 4 g/mol while a decrease of LRS3 prepared by microwave-moisture method (MP-LRS3) was observed. The particle of MP-LRS3 was smaller and relatively smoother while UP-LRS3 was bigger and rougher compared to GP-LRS3. Among these samples, GP-LRS3 exhibited the highest degree of ordered structure and crystallinity, the amorphous region of MP-LRS3 was the biggest and UP-LRS3 displayed the highest degree of double helical structure. Additionally, MP-LRS3 displayed the strongest solubility and swelling power while UP-LRS3 exhibited the strongest iodine absorption ability and thermostability, which were affected by their structural characteristics.
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structural and physicochemical properties of Lotus Seed starch treated with ultra high pressure
Food Chemistry, 2015Co-Authors: Shaoxiao Zeng, Xu Lu, Meiling Zhou, Mingjing Zheng, Baodong ZhengAbstract:Abstract Aqueous Lotus Seed starch suspensions (15%, w/w) were subjected to ultra-high pressure treatment (UHP, 100–600 MPa) for 30 min. The effects of UHP treatment on the structural and physicochemical properties of starch were investigated. The SEM and laser diffraction particle size analysis revealed that UHP treatment affected the shape and size distribution of starch granules. The morphological structure of starch was completely destroyed at 600 MPa, indicating complete gelatinization. Analysis of HPSEC–MALLS–RI suggested that the dispersity index of UHP-treated starch were decreased from 1.28 to 1.11. According to XRD analyses, UHP treatment converted native starch (C-type) into a B-type pattern. The swelling power and solubility presented a significant decrease at 85 and 95 °C, but opposite trends were found at 55–75 °C. The DSC results indicated a reduction in gelatinization temperatures and enthalpy with increasing pressure treatment. The RVA viscograms revealed that UHP-treated starch showed a decreased breakdown and setback viscosity, reflecting lower retrogradation tendency compared to native starch.
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the effects of ultra high pressure on the structural rheological and retrogradation properties of Lotus Seed starch
Food Hydrocolloids, 2015Co-Authors: Shaoxiao Zeng, Xu Lu, Yi Zhang, Yuting Tian, Baodong ZhengAbstract:Lotus Seed starch in water (15%, w/w) was subjected to ultra-high pressure (UHP, 100–600 MPa) for 30 min. The effects of UHP on the structural, rheological and retrogradation properties of starch were investigated using polarized light microscopy, solid-state 13C CP/MAS NMR, rheometry, and differential scanning calorimetry. At 600 MPa, there was loss of the polarization cross, but some birefringence remained, indicating gelatinization. The 13C CP/MAS NMR results revealed a reduction in crystallinity and peak intensity in the crystalline state with increasing pressure. Native and UHP-treated starch pastes exhibited shear-thinning pseudoplastic behavior. Both G′ and G″ increased significantly at 100–500 MPa and decreased at 600 MPa, indicating that excessive pressurization weakens gel structures. UHP-treated starch pastes recovered more slowly their original structures under low-high-low shear conditions than native starch. During storage, UHP-treated starch gels had higher Avrami exponent values and lower recrystallization rates compared with native starch, which suggested a lower retrogradation tendency.
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the in vitro effects of retrograded starch resistant starch type 3 from Lotus Seed starch on the proliferation of bifidobacterium adolescentis
Food & Function, 2013Co-Authors: Yi Zhang, Xu Lu, Baodong Zheng, Ying Wang, Weijing ZhuangAbstract:Prebiotics such as oligosaccharides, fructans, and resistant starch (RS) stimulate the growth of beneficial bacteria in large bowel and modify the human gastrointestinal environment. In this study, compared with glucose (GLU) and high amylose maize starch (HAMS), the in vitro effects of LRS3 and P-LRS3 (RS3 and purified RS3 prepared from Lotus Seed starch) on the proliferation of bifidobacteria were assessed by assessing the changes in optical density (OD), pH values, short chain fatty acid (SCFA) production, and tolerance ability to gastrointestinal conditions. Significantly higher OD values were obtained from media containing LRS3 and P-LRS3, and especially in the medium containing P-LRS3, the OD value of which reached 1.36 when the concentration of the carbon source was 20 g L−1. Additionally, the lag phase of bifidobacteria was 8 h in the medium with LRS3 or P-LRS3, whereas it was 16 h in the medium with GLU or HAMS. What is more, a higher content of butyric acid was obtained in the P-LRS3 medium. Compared with GLU and HAMS media, bifidobacteria had a higher tolerance to gastrointestinal conditions in LRS3 and P-LRS3 media. It shows that Lotus Seed resistant starch, especially P-LRS3, could stimulate the growth of bifidobacteria. The rough surface of resistant starch and the SCFAs produced during fermentation might influence the proliferation of bifidobacteria.
