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Non-enzymatic browning of vinegar soaked-soybean residual solution was investigated using a model solution. A glycine-fructose-gallic acid model system was proposed by analyzing reducing sugars, amino acids, total phenolics, and pH value of the vinegar soaked-soybean residual solution. Based on the proposed model, the kinetics of 5-hydroxymethylfurfural (5-HMF) formation was also studied. The results showed that Maillard reaction and sugar pyrolysis might be the accurate mechanisms of non-enzymatic browning in vinegar soaked-soybean residual solution. The formation of 5-HMF in the model solution exhibited characteristics of the first-order kinetic model at temperature from 60 to 140 °C. The frequency constant kf was 450.65 /h, and the apparent activation energy Ea was 20.15 kJ/mol. Acetic acid, Fe2+, and Fe3+ significantly enhanced the browning rate and 5-HMF formation; whereas Ca2+, Mg2+, Na+, glucose oxidase, and H2O2 inhibited the browning rate.

peer-reviewed The hierarchical structure, pasting and digestibility of adlay seed starch (ASS) were investigated compared with maize starch (MS) and potato starch (PS). ASS exhibited round or polyglonal morphology with apparent pores/channels on the surface. It had a lower amylose content, a looser and more heterogeneous C-type crystalline structure, a higher crystallinity, and a thinner crystalline lamellae. Accordingly, ASS showed a higher slowly digestible starch content combined with less resistant starch fractions, and a decreased pasting temperature, a weakened tendency to retrogradation and an increased pasting stability compared with those of MS and PS. The ASS structure-functionality relationship indicated that the amylose content, double helical orders, crystalline lamellar structure, and surface pinholes should be responsible for ASS specific functionalities including pasting behaviors and in vitro digestibility. ASS showed potential applications in health-promoting foods which required low rearrangement during storage and sustainable energy-providing starch fractions.

The effects of roasting and in vitro digestion on total phenolic content (TPC), total flavonoid content (TFC), phenolic profiles, and antioxidant activity of water-soluble extracts from six varieties of sesame were investigated in this study. Our results showed that the major phenolic compounds in raw, roasted and digested sesame were gallic acid (GA), protocatechuic acid (PA), 4-hydroxybenzoic acid (4 HBA), ferulic acid (FA) and quercetin (Quer). Roasting significantly increased the TPC, pinoresinol diglucoside (PD), sesamol, as well as the content of phenolic compounds (especially GA, PA, 4 HBA and Quer) in sesame, but kept or reduced the TFC, sesamin and sesamolin. After roasting, the antioxidant potency composite index (ACI) of six varieties of sesame was significantly increased by 29.8%-216.6%. Additionally, the ACI of gastric digestion was significantly higher than that of oral and intestinal digestion during the in vitro digestion of the roasted-sesame, except for the varieties of Ganzhi 9 and Ganzhi 17. This study showed that five phenolic compounds (GA, PA, 4 HBA, p-coumaric acid, Quer) and sesamol of the water-soluble extracts contributed to the antioxidant activities of the digestive products of sesame.

Defatted-sesame meal (DSM), a byproduct of sesame oil, has attracted considerable interest in the food industry because of its strong antioxidant activity. The aim of this study was to measure the content and distribution of lignans in DSM and evaluate their antioxidant activity after thermal processing and in vitro digestion. The results showed that the sesame lignans (SL) content and antioxidant activity were significantly influenced by the temperature and time during thermal preparation, and the maximum antioxidant potency composite index (ACI) was obtained after roasting the samples at 240 °C for 20 min. As sesame seed was processed with longer time and higher temperature, more pinoresinol diglucoside (PD) and sesamol were measured in DSM. According to the correlation matrix under thermal preparation, a significant contribution to the antioxidant potency of DSM was discovered. After in vitro digestion, the release amount of lignans increased by 19.6%, and the values of 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity and ACI gradually declined after digestion, with a 40% decrease in both the DPPH radical scavenging activity and the ACI from oral to intestinal phase. These results could be used to help improve the bioavailability of SL and obtaining high quality sesame byproducts.

A simple, accurate and specific high-performance liquid chromatography (HPLC) method has been developed and validated for simultaneous determination of sesamol, sesamin, asarinin and sesamolin in Monascus aged vinegar. The effects of acid hydrolysis and four heating treatments on the components content in Monascus aged vinegar were discussed. The results showed that the isomerisation of sesamin to asarinin, and decomposition of sesamolin to sesamol significantly increased, regardless of heating or acid hydrolysis. Thermal processes and acid hydrolysis increased the content of sesamol and asarinin, respectively, but severe thermal processes resulted in the loss of total sesame lignans. Sesamol and asarinin reached the highest (2.720 ± 0.202 μg/mL and 2.064 ± 0.075 μg/mL) for autoclaving (125 °C, 15 min) and acid hydrolysis (25 °C, 15 min, nature pH), respectively. Therefore, autoclaving and acid hydrolysis were considered as the optimal way to obtain higher content of sesamol and asarinin.

The Rhizome of Ligusticum chuanxiong Hort, a traditional Chinese medicine, is widely used to treat cardiovascular diseases and attenuate oxidative stress. The main bioactive compounds including tetramethylpyrazine (TMP), polyphenols, ferulic acid have been reported to be responsible for these effects. This study was to evaluate the influence of Ligusticum chuanxiong extraction (LCE) in mimic gastrointestinal tract on antioxidant activity. The effects of gastric digestion group metabolic liquid on free radical scavenging followed as DPPH > ·O2− > ·OH, while the clearance effects of intestine digestion group expressed as ·O2−> ·OH > DPPH. Furthermore, the digested extraction promoted lower cellular antioxidant activity (CAA) with dose-response correlations. Gastrointestinal digestion increased the release of bound ferulic acids and polyphenols. Content of ferulic acid in gastric and intestinal metabolic solution increased from 6.07 mg/g to 9.33 mg/g and 14.17 mg/g. The free phenolic before and after digestion were 177.38 mg/g, 179.69 mg/g and 194.99 mg/g, respectively. The simulated gastrointestinal digestion of LCE promoted a significant increase in the free phenolic acids content, antioxidant activity and CAA.

Yuxiang Lin,1,* Fangmeng Fu,1,* Yazhen Chen,1,* Wei Qiu,1 Songping Lin,1 Peidong Yang,1 Meng Huang,2 Chuan Wang1 1Department of Breast Surgery, Affiliated Union Hospital of Fujian Medical University, 2Fujian Center for Disease Control and Prevention, Fuzhou, China *These authors contributed equally to this work Abstract: The long noncoding RNA (lncRNA) H19 is a maternally expressed imprinted gene that plays important roles in tumorigenesis, progression, and metastasis. However, the association between polymorphisms on H19 and breast cancer (BC) susceptibility has remained obscure. In this case–control study, we assessed the interaction between two lncRNA H19 single-nucleotide polymorphisms (SNPs) (rs217727 C>T, rs2839698 C>T) and the risk of BC in a Chinese Han population. In total, 1,005 BC cases and 1,020 healthy controls were enrolled in this study. Correlations between genotypes and BC risk were evaluated by multivariate logistic regression to estimate odds ratios (ORs) and 95% confidence intervals (CIs). False-positive report probability calculation was also utilized to identify false-positive associations. We observed that the rs217727 T variant was consistently significantly associated with an increased risk of BC in both codominant and dominant models (CT vs CC, OR 1.25, 95% CI 1.03–1.51; TT vs CC, OR 1.56, 95% CI 1.15–2.09; CT + TT vs CC, OR 1.31, 95% CI 1.09–1.57), and all associations remained significant after Bonferroni correction (P