Search Results (8)

Rice serves as the primary food source for the majority of the world’s population. In terms of irrigation water, the highest volume of irrigation water is utilized in paddy irrigation. Excessive water use causes both waste of limited water resources and various environmental problems. The drip irrigation method with high water use efficiency will reduce both the need for irrigation water and the environmental footprint of paddy production. This study was conducted to investigate the effects of two different irrigation intervals (2 and 4 days) and four irrigation levels (150%, 125%, 100%, and 75% of evaporation from a Class-A pan) on the nutritional traits of three different paddy cultivars (Ronaldo, Baldo, and Osmancık). Increasing irrigation intervals and decreasing irrigation levels reduced the nutritional properties (protein, oil, starch) of the rice grains. In addition, increasing irrigation levels also increased the phytic acid and dietary fiber contents. The highest protein (7.14%) and total starch (87.10%) contents were obtained from the 150% irrigation treatments. The highest amylose content (20.74%) was obtained from the 75% irrigation treatment. In general, it was found that irrigation levels should be applied at 125% and 150% to increase the mineral content of rice grains. Although water deficits decreased the nutritional properties of the paddy cultivars, drip irrigation at an appropriate level did not have any negative effects on nutritional traits. Full article

Dendrobium officinale (DO) is a well-known medicinal and edible plant, yet its impact on the quality of noodles has been infrequently reported. In this study, DO was incorporated into multi-grain flour in varying proportions (0, 2, 4, 6, 8%) to prepare noodles, and their quality was assessed. The percentage increase in DO decreased the cooking loss, whiteness, appearance, and taste of the noodles while simultaneously enhancing their water absorption, adhesiveness, smoothness, and starch digestion resistance. Lower supplemental levels of DO (2–4%) facilitated the water absorption of protein and the formation of a dense and extensive protein network surrounding the partially gelatinized starch, which was characterized by higher relative crystallinity. The highest sensory score (77.4) and greatest content of slowly digestible starch content (38%) were observed in the noodles containing 4% DO. Conversely, higher percentages of DO (6–8%) diluted and compromised the protein network in the cooked noodles, leading to water migration from protein to starch. The excessive polysaccharides from DO tended to complex with fully gelatinized starch, promoting starch aggregation and interactions between starch and non-starch components. This ultimately resulted in the highest adhesiveness and resistant starch content (34%) in the cooked noodles with 8% DO. These findings provide a reference for enhancing noodle quality by regulating the amount of DO added, thereby promoting the application of DO in cereal-based food products. Full article

This study identified several inhibitors of Starch Excess 4 (SEX4), an enzyme in plants’ starch decomposition. Our research aims to inhibit starch breakdown by SEX4 with its potential to significantly impact food security, leading to starch accumulation in plants such as potatoes, sweet potatoes, and significant crops like grains and rice. We recognized potential candidates by screening approximately 1840 chemical compounds using the phosphatase assay against pNPP. The IC₅₀ values of the selected candidates were determined through the pNPP assay and the amylopectin assay, while K_i values were confirmed by calculating V_max, K_M, and k_cat values. Finally, we compared the IC₅₀ values of Like Sex Four 2 (LSF2) and SEX4 to assess their selectivity. This screening yielded several potential inhibitory compounds, with F05 showing promise in the pNPP assay and F09 and G11 in the amylopectin assay, all demonstrating more selectivity for SEX4 than LSF2. Consequently, we identified seven chemicals as promising inhibitor compounds, offering potential for future research and applications. However, further quantitative structure–activity relationship studies and the practical application to test selected compounds on crops will be necessary in future research. Full article

Insulin dysregulation (ID) is associated with an increased risk of laminitis which often necessitates the need for clinical intervention. To test the contention that the prophylactic supplementation of nutraceuticals could mitigate ID in susceptible horses, 16 mature horses with a history of ID were supplemented with either the placebo (n = 8) or nutraceutical (n = 8) once daily. Horses were housed in dry lots with ad libitum access to grass hay and fed a concentrate twice daily to provide 0.5 g starch/kg BW/meal. A combined glucose–insulin tolerance test was performed on all horses before and after 4 weeks of treatment. Nutraceutical-supplemented horses had 61% greater (p = 0.05) glucose clearance rates compared to the placebo group. This resulted in a shorter time in the positive phase of glucose clearance (p = 0.03) for the nutraceutical group compared to the placebo group. Horses receiving the nutraceutical had lower (p = 0.003) insulin concentrations at 75 min and lower (p = 0.04) glucose concentrations at 45 min compared to the placebo. Prophylactic supplementation with nutraceuticals resulted in greater glucose clearance rates during a starch challenge, indicating that nutraceuticals can mitigate ID in susceptible horses consuming an excess of non-structural carbohydrate. Full article

(1) The development of sweet potato storage roots is impacted by nitrogen (N) levels, with excessive nitrogen often impeding development. Starch synthesis enzymes such as sucrose synthase (SUS) and ADP-glucose pyrophosphorylase (AGPase) are pivotal in this context. Although the effects of excessive nitrogen on the formation of sweet potato storage roots are well documented, the specific responses of IbSUSs and IbAGPases have not been extensively reported on. (2) Pot experiments were conducted using the sweet potato cultivar “Pushu 32” at moderate (MN, 120 kg N ha⁻¹) and excessive nitrogen levels (EN, 240 kg N ha⁻¹). (3) Nine IbSUS and nine IbAGPase genes were categorized into three and two distinct subgroups based on phylogenetic analysis. Excessive nitrogen significantly (p < 0.05) suppressed the expression of IbAGPL1, IbAGPL2, IbAGPL4, IbAGPL5, IbAGPL6, IbAGPS1, and IbAGPS2 in fibrous roots and IbSUS2, IbSUS6, IbSUS7, IbSUS8, IbSUS9, IbAGPL2, and IbAGPL4 in storage roots, and then significantly (p < 0.05) decreased the SUS and AGPase activities and starch content of fibrous root and storage root, ultimately reducing the storage root formation of sweet potato. Excessive nitrogen extremely significantly (p < 0.01) enhanced the expression of IbAGPL3, which was strongly negatively correlated with the number and weight of storage roots per plant. (4) IbAGPL3 may be a key gene in the response to excessive nitrogen stress and modifying starch synthesis in sweet potato. Full article

This study aimed to compare different pancreatic enzyme preparations (PEPs) available in Germany regarding particle geometry and size, and to evaluate enzyme activity under physiologically relevant conditions in vitro. Pancreatic endocrine insufficiency is characterized by deficiency of pancreatic enzymes resulting in maldigestion. It is orally treated by pancreatic enzyme replacement therapy. The formulations differ in their physical properties and enzyme release behavior, potentially resulting in inconsistent dosages and poor interchangeability of products. A total of 25 products were analyzed for particle size and number of particles per capsule. Enzyme activities of lipase, amylase, and protease were measured by digestion of olive oil emulsion, starch, and casein, respectively. To analyze enzyme release, gastric environments were simulated by incubating PEPs at pH 1, 4, or 5. Duodenal conditions were simulated by subsequent incubation at pH 6. Regarding physical properties and enzyme release kinetics, considerable differences between different PEPs were found. Furthermore, compared to the label claim, excess lipase activity was observed for most products, reaching up to 148%. These in vitro results suggest poor interchangeability of PEPs, potentially explained by physical and release characteristics. Physicians and patients should be aware of the potential gap between label claims and the real-life performance of different PEPs. Full article

Pectin has been widely used as a hydrocolloid in foods, but its effectiveness based on hydrodynamics radius (Rh), average side chain length (ACL) and degree of esterification (DE) has been less studied. This study investigated the effect of 4 types of pectin (with different molecular weight and structures) at a level of 1.5% w/w of wheat flour on functional, structural and water binding properties of sugar snap cookies partially substituted with fish meat. The results showed that pectin (CU-201 and CU-601) with higher ACL and Rh controlled excessive expansion, while the improved rheology of dough in terms of behavior as viscous matrix compared to control and other pectin. Texture was found to be highly dependent on Rh and ACL compared to DE of pectin. The pasting properties, especially peak viscosity and final viscosity, were significantly (p < 0.05) increased with increasing DE, as well as ACL, by entangling and increasing the interaction between starch and pectin. The scanning electron microscopy (SEM) analysis exhibited that control sample showed wide voids and more intercellular spaces, while samples prepared with CU-601, CU-201, and CUL displayed compact structure, which was also evidenced by controlled expansion and improved hardness of the cookies. Low field nuclear magnetic resonance (LF-NMR) analysis showed that T21 relaxation time and amplitude were found to be shorter for CU-601 and CU-201 treatments, signifying the high amount of tightly bound water compared to control. The findings endorse the feasibility of adding CU-601, and CU-201 as an efficient hydrocolloid for the improved structural and functional properties of cookies. Full article

Phosphorus (P) is considered an elementary mineral nutrient for plants. Nevertheless, excessive or deficit supply to the crop may cause negative changes at the physiological level. Plants were cultivated in pots in a growth chamber under increasing P concentration (P₁ (0.5 mmol/L (control treatment)), P₂ (1 mmol/L); P₃ (2 mmol/L); P₄ (4 mmol/L); P₅ (6 mmol/L), and P₆ (8 mmol/L)) in the nutrient solution for 40 days. At the end of the experimental period, biomass, carbohydrates concentration, and enzymatic activities related to the synthesis and degradation of sucrose as well as the different fractions of P in different organs of the plant were assessed. The results obtained in this experiment reveal a decrease in biomass under increasing P supply. Fructose, glucose, sucrose, and starch concentrations were higher in the shoots compared to the roots. There were different trends in the roots and shoots in enzymatic activities related to sucrose. The increase in P dose increased the concentration of the different forms assessed for P in all the organs studied. Seed phytate concentration surpassed the threshold established by the Food and Agriculture Organization (FAO) for green bean plants grown under P₄, P₅, and P₆ treatments. Considering the results obtained, we suggest fertigation with a concentration of 2 mmol/L to obtain a higher productivity without excess of phytate in seeds. Full article