Weiwei Cao

Effects of four flavonoid inhibitors (FIs, quercetin, kaempferol, luteolin, and flavone) at different concentrations on dynamically increasing dihydroquercetin (DHQ) uptakes and regulating P-glycoprotein (P-gp)'s mRNA and protein levels were evaluated in KB/MDR1 cells. DHQ's bidirectional transport was measured in Caco-2 monolayers. The low uptakes of DHQ were dynamically increased by four FIs (better than elacridar) in the order of quercetin > luteolin > kaempferol > flavone. Four FIs significantly increased DHQ₄₀'s uptakes in a dose-independent manner. Four FIs alone or with DHQ significantly decreased P-gp's mRNA and protein expressions. DHQ was poorly absorbed (efflux ratios >20) in Caco-2 monolayers, especially at high concentrations. Four FIs improved DHQ's absorption by significantly increasing (reversing) its influx (efflux) at most time points (1, 2, 4, and 6 h), especially for DHQ₁₀₀ rather than DHQ₄₀. Docking results explained that quercetin competitively occupies DHQ's binding site or binds to the inhibitor site of P-gp. These results were valuable for improving DHQ absorption.

Objective: The objective of this study was to determine the optimal cooking time for Dachang Tang in order to promote Chinese cuisine culture and to improve the utilization of pig large intestines, thereby reducing resource waste.Methods: The raw pig large intestines were cleaned with water and flour, then boiled with selected spices for 40 mins to reduce off-odors. Subsequently, the large intestines were stir-fried with oil, garlic, and Zanthoxylum bungeanum for a specified duration, before being added to the original broth. The pig large intestines were then cooked for 10 mins, 20 mins, 40 mins, and 60 mins, respectively. Samples were collected at each cooking times to analyze their basic nutritional components (moisture, protein, fat), texture, color, water state, fatty acids, volatile compounds, microstructure, and sensory characteristics.Results: With the increase in cooking time, the moisture and fat content decreased significantly, and the ratio of unsaturated to saturated fatty acids increased (p<0.05). At 20 mins, pig large intestines exhibited optimal chewiness, color, surface integrity and sensory scores. Meanwhile, volatile flavor compounds mainly derived from spices, such as 4-methoxybenzaldehyde, benzaldehyde, 3-ethyltoluene, estragole, and ethyl decanoate effectively masking the off-flavor caused by p-cresol and indole in pig large intestines, and provided fruity, spicy, fennel and citrus aromas to Dachang Tang.Conclusion: A comprehensive analysis concluded that 20 mins was the optimal cooking time.

Transglutaminase (TGase) improves protein structure by facilitating cross-linking reactions. However, the effects of TGase on the physicochemical properties of whey protein isolate (WPI)–soymilk complexes and their applications in yuba remain unclear. Therefore, the impacts of TGase concentration on the free sulfhydryl content, free amino content, particle size, and structure of WPI–soymilk complexes and their film-forming properties were studied. The results showed that the physicochemical properties of the composite soymilk were changed by the TGase-induced cross-linking reaction of protein. Compared with the composite soymilk without TGase modification, the particle size of the WPI–soymilk complexes increased from 707.99 ± 9.47 nm to 914.41 ± 2.8 nm as the TGase concentration increased, and the complexes remained relatively stable at low TGase concentrations. TGase modification changed the tertiary structure of the WPI–soymilk complexes. The composite yuba with 0.01% and 0.03% levels of TGase had a higher β-sheet content than composite yuba without addition of TGase. The surface hydrophobicity of composite soymilk was decreased by all the addition levels of TGase. Meanwhile, the TGase-modified composite protein with 0.03% TGase had the lowest free sulfhydryl (35.92 μg/g) and amino groups (0.46). Additionally, the tensile strength of the composite yuba with 0.05% TGase addition reached a peak of 1.66 ± 0.02 MPa, which was 7.8% higher than that of the composite yuba without TGase addition. The SEM results revealed that the composite yuba with 0.01–0.03% TGase addition exhibited a dense and non-porous film structure. Moreover, all the composite yuba with TGase addition had a reduced rate of yuba cooking loss. This study contributes to enhancing the yield and mechanical properties of traditional yuba.

The milling process is a critical technological step that regulates wheat flour characteristics and ultimately determines end-product quality. This study systematically evaluated the effects of three key milling parameter adjustments in a laboratory-scale roller mill—double sifting (2S), double break milling (2BM), and increased roll gap (IRG)—on the physicochemical properties of wheat flour and the quality of microwave freeze-dried non-fried instant noodles. The results demonstrated that milling processes significantly influenced the particle size and composition of flour. The 2BM-IRG process increased the volume mean diameter of flour to 86.38 μm, while significantly improving flour extraction rate (69.80%), protein content (10.98%), and ash content (0.54%). In contrast, the 2S process significantly reduced the volume mean diameter (65.27 μm). These changes in flour properties directly affected noodle quality—noodles made from 2BM-IRG flour exhibited the highest rehydration ratio but also the greatest cooking loss, along with the lowest expected glycaemic index (eGI); noodles produced from 2S flour showed the highest hardness, while the 2BM process endowed noodles with superior elasticity. A correlation analysis revealed that the digestibility characteristics of noodles (eGI) were predominantly and significantly influenced by flour protein and ash content (p < 0.01), while also being significantly affected by particle size (p < 0.05). The study confirmed distinct quality trade-offs between different milling strategies. Therefore, by optimizing combinations of break milling and sifting processes, it is possible to develop specialized flour tailored for specific quality requirements.

Yogurt fortified with polyphenols, as a new type of functional yogurt, exhibits high quality and good antioxidant activity. However, the effects of black garlic polyphenols (BGP) on the quality of solidified yogurt have been scarcely reported. Therefore, the effects of different levels (0.1–0.4%) of BGP on the sensory scores, physicochemical properties, rheological properties, texture properties, antioxidant activity and polyphenol content of solidified yogurt were studied. The results showed that the total sensory scores of yogurt with 0.2% and 0.4% levels of BGP addition were both above 80. BGP addition significantly decreased the water-holding capacity and pH values of yogurt, compared with the yogurt without BGP addition. The yogurt with a 0.4% level of BGP had the highest titratable acidity of 89.84° T. In addition, the storage modulus (G’) and loss modulus (G”) of yogurt increased with the addition of BGP. The gel strength, chewiness and hardness of yogurt significantly decreased with an increase in BGP addition. The content of quercetin and caffeic acid in the yogurt with the addition of 0.1–0.4% BGP was 0.53–1.79 mg/g and 2.13–4.98 mg/g, respectively. The antioxidant activity and total phenolic acid content of yogurt significantly increased with an increment in BGP addition. The 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt radical scavenging activity, ferric reducing antioxidant power and 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity of yogurt with a 0.4% level of BGP increased by 52.79%, 57.31% and 42.51%, respectively, compared to the yogurt without BGP addition. This study provides a theoretical basis for the development of novel yogurt with high antioxidant activity.