Integrated gut microbiota,plasma metabolomics and network pharmacology to reveal the anti-ischemic stroke effect of cooked rhubarb

Background:Cooked rhubarb(CR)is obtained by steaming raw rhubarb(Rheum palmatum L.,Rheum officinale Baill.,or Rheum tanguticum Maxim.ex Balf.)with millet wine.It is used as a traditional Chinese medicine for treating cerebral stroke,where patients often face severe constipation.This study explored the pharmacological effects and mechanisms of CR against ischemic stroke(IS)in rats.We used integrated analysis of gut microbiota,metabolomics,and network pharmacology.Methods:The compounds in CR were identified using LC-MS/MS.The impact of CR on rat middle cerebral artery occlusion/reperfusion(MCAO/R)-induced cerebral infarct size and brain tissue pathology was assessed through 2,3,5-triphenyl tetrazolium chloride and HE staining.Changes in hemorheology were measured by evaluating blood viscosity,and serum levels of pro-inflammatory cytokine were also determined.Gut microbiota composition was analyzed through 16S rRNA gene sequencing.Serum metabolites were examined using untargeted metabolomics and Spearman correlation analysis.The pseudo-germ-free test was used to determine whether tumour necrosis factor-α(TNF-α)and interleukin-1β(IL-1β)improvement in IS are dependent on gut microbiota.Results:In vivo studies showed CR enhances neurobehavioral function in MCAO/R rats and reduces cerebral infarction area.CR also ameliorates brain and intestinal barrier damage caused by stroke.It also decreased inflammation and oxidative stress in IS rats.Furthermore,CR promotes the growth of Akkermansia and Verrucomicrobia,aiding in intestinal barrier repair.Notably,CR primarily influences the primary bile acid biosynthesis pathway.The pseudo-germ-free experiment and network pharmacology confirmed TNF-αand IL-1βas potential targets.CR relies on gut microbiota for its anti-inflammatory effects to improve IS.Conclusion:Cooked rhubarb offers neuroprotective benefits by enhancing beneficial bacteria abundance and regulating bile acid metabolism.It emerges as a potential therapeutic agent for IS.

Genome-Wide Association Study of Cooked Rice Textural Attributes and Starch Physicochemical Properties in indica Rice

Rice cooking and eating qualities(CEQ)are mainly determined by cooked rice textural parameters and starch physicochemical properties.However,the genetic bases of grain texture and starch properties in rice have not been fully understood.We conducted a genome-wide association study for apparent amylose content(AAC),starch pasting viscosities,and cooked rice textural parameters using 279 indica rice accessions from the 3000 Rice Genome Project.We identified 26 QTLs in the whole population and detected single nucleotide polymorphisms(SNPs)with the lowest P-value at the Waxy(Wx)locus for all traits except pasting temperature and cohesiveness.Additionally,we detected significant SNPs at the SUBSTANDARD STARCH GRAIN6(SSG6)locus for AAC,setback(SB),hardness,adhesiveness,chewiness(CHEW),gumminess(GUM),and resilience.We subsequently divided the population using a SNP adjacent to the Waxy locus,and identified 23 QTLs and 12 QTLs in two sub-panels,WxT and WxA,respectively.In these sub-panels,SSG6 was also identified to be associated with pasting parameters,including peak viscosity,hot paste viscosity,cold paste viscosity,and consistency viscosity.Furthermore,a candidate gene encoding monosaccharide transporter 5(OsMST5)was identified to be associated with AAC,breakdown,SB,CHEW,and GUM.In total,39 QTLs were co-localized with known genes or previously reported QTLs.These identified genes and QTLs provide valuable information for genetic manipulation to improve rice CEQ.

Untargeted UHPLC-Q-Exactive-MS-based metabolomics reveals associations between pre-and post-cooked metabolites and the taste quality of geographical indication rice and regular rice

Geographical indication(GI)rice refers to the rice of specific geographical origin,which tends to have a good taste quality and a high commodity price.Rice is favored for its soft texture and chewiness after cooking.However,GI rice is also plagued by rice fraud.Understanding the reasons for the excellent taste quality of GI rice and identifying its geographical origin can help maintain the stability of the rice market and promote the development of the rice industry.In this study,we determined the taste quality of rice.Untargeted metabolomics based on UHPLC-Q-Exactive-MS was used to identify metabolites in GI and regular rice before and after cooking.Our findings suggested that GI rice showed lower protein and amylose content,resulting in higher starch gelatinization properties and taste quality.This study identified 520 metabolites,among which 142 and 175 were significantly different between GI and regular rice,before and after cooking,respectively.The increased variety of metabolites after cooking was significantly negatively correlated with the taste quality of rice.GI rice was lower in amino acids and lipid metabolite content before and after cooking,which may be the reason for the excellent taste quality.Through linear discriminant analysis,we found that the differential metabolites of rice after cooking were more accurate in discriminating rice from different geographic origins,up to 100%.This work gained new insights into the metabolites of GI rice,which explains its excellent taste quality.The rice metabolites after cooking could be used for more accurate geographical identification of rice.

Principal Component Analysis of Cooked Rice Texture Qualities

Texture qualities of cooked rice are comprised of many indexes with the complex relationship, so it is difficult to analyze and evaluate cooked rice. In this paper, the related indexes of texture properties were conversed into the independent indexes of principal component based on the principal component analysis method. The results showed that the rice kernel types influenced the meanings of principal components indexes. For long and short rice, the first principal component was comprehensive index. But the second principal component was springiness for the short rice, while it was adhesiveness for long rice. Therefore, the first principal component can be used to express the quality of cooked rice with a few of indexes, and the rice type can be recognized according to the second principal component.

Genetic dissection of rice appearance quality and cooked rice elongation by genome-wide association study

Appearance and cooked rice elongation are key quality traits of rice. Although some QTL for these traits have been identified, understanding of the genetic relationship between them remains limited. In the present study, large phenotypic variation was observed in 760 accessions from the 3 K Rice Genomes Project for both appearance quality and cooked rice elongation. Most component traits of appearance quality and cooked rice elongation showed significant pairwise correlations, but a low correlation was found between appearance quality and cooked rice elongation. A genome-wide association study identified 74 QTL distributed on all 12 chromosomes for grain length, grain width, length to width ratio, degree of endosperm with chalkiness, rice elongation difference, and elongation index. Thirteen regions containing QTL stably expressed in multiple environments and/or exerting pleiotropic effects on multiple traits were detected. By gene-based association analysis and haplotype analysis, 46 candidate genes, including five cloned genes, and 49 favorable alleles were identified for these 13 QTL. The effect of the candidate gene Wx on rice elongation difference was validated by a transgenic strategy. These results shed light on the genetic bases of appearance quality and cooked rice elongation and provide gene resources for improving rice quality by molecular breeding.

Fat Reduction and Replacement by Olive Oil in Bologna Type Cooked Sausage. Quality and Nutritional Aspects

Eight different types of Bologna type cooked sausages apart from the control were produced in order to reduce the fat content (15%, 30%, 45%), replace the animal fat by olive oil (3%, 6.5% and 10%) as well as concomitant reduction and replacement of animal fat (30% of fat reduction with 2% of olive oil as an animal fat replacer). Quality attributes such as texture, water binding and color were monitored. Texture and water binding of fat reduced and fat replaced samples were quite similar to the control while color was strongly affected by the fat reduction and replacement. Fat reduction led to a redder cooked sausage and the addition of olive oil to a more yellow product. Chemical analysis revealed no major changes among samples apart from protein and fat content and fatty acid profile. Noteworthy, cooked sausage with more than 6.5% of olive oil achieved the World Health Organization’s recommendation on the nutritional fat index ((polyunsaturated + monounsaturated)/saturated fatty acid ≥ 2) which is very relevant to the development of healthier formulations. Cooked sausages with 45% of fat reduction and 30% fat reduced with 2% of olive oil were considered as the best by the panelists, which in addition had a balanced nutritional content by a lower caloric content. We concluded that fat reduction (up to 45%) and replacement (up to 10%) are possible with acceptable sensory quality and improved nutritional composition. When replacing animal fats by plant oils, the color of the product, which has a strong influence on the sensory acceptability of Bologna type cooked sausages, is affected. Therefore it must be controlled for a proper product development of meat products containing vegetable oils.

Assessment of the inhibitory effects of sodium nitrite, nisin, potassium sorbate, and sodium lactate on Staphylococcus aureus growth and staphylococcal enterotoxin A production in cooked pork sausage using a predictive growth model

This study was conducted to analyze the effects of sodium nitrite,nisin,potassium sorbate,and sodium lactate against Staphylococcus aureus(S.aureus)growth and staphylococcal enterotoxins(SEs)production in cooked pork sausage by inoculating sausage samples containing preservative with an S.aureus strain producing staphylococcal enterotoxin A(SEA)and then storing them at 37℃ for 36 h.Samples were analyzed every 3 h to count the S.aureus colonies and to detect SEA.The modified Gompertz model was used to describe S.aureus growth in the samples under various conditions,and the preservatives with a significant antimicrobial effect were selected.In addition,the antimicrobial effects of the selected preservatives under various concentrations were tested.Results showed that sodium nitrite,nisin,and potassium sorbate had a weak effect against S.aureus growth and had no effect against SEA production,whereas sodium lactate could significantly inhibit S.aureus growth and SEA production.Moreover,the antimicrobial effect of sodium lactate was concentration-dependent,wherein sodium lactate concentration<12 g/kg showed no inhibitory effect,but when the concentration was increased to 24 g/kg,sodium lactate could effectively inhibit S.aureus growth and SEA production,and at 48 g/kg,sodium lactate had a significant inhibitory effect.

A Robot Cooked My Goose!

IT＇s lunch hour on a weekday and the little restaurant in central Beijing is packed to th＇e gills. Harried-looking waiters run from table to table to cope with the stream of orders and the manager＇s fingers fly like lightning over the calculator as she totes up bills.

Effect of Stewing in Cooking Step on Textural and Morphological Properties of Cooked Rice

Stewing of rice grains by steam after boiling in excess water can be used for cooking rice perfectly. The effects of this procedure in cooking of three varieties of Iranian rice （Sang Tarom, Domsiyah and Fair） on textural and morphological properties of cooked rice grains were investigated. The results showed that this step in rice cooking reduced the hardness and increased the adhesiveness of rice grains significantly. By the use of the scanning electron microscopy, it was shown that the outer surface of cooked rice stewed by steam had less porosity and closer pores due to the modification during cooking, and better gelatinization and more expansion of starch granules compared to non-stewed samples. The use of this procedure in rice cooking to provide a fully cooked and gelatinized, softer and stickier final product is recommended.

Effects of Varieties and Cooking Methods on Physical and Chemical Characteristics of Cooked Rice

To analyze the effect of different lowland rice varieties and different cooking methods on physical and chemical characteristics of cooked rice. A factorial randomized block design with two factors was used and each combination of the factors was repeated three times. The first factor was rice variety（Ciherang and Ciliwung） and the second factor was the cooking method（stovetop, boiling and steaming, and rice cooker）. Results showed that Ciherang and Ciliwung varieties were classified into slender grain rice type with yellowred color. The amylose content of Ciherang was classified as moderate, while the amylose content of Ciliwung classified as low. The most abundant amino acid contained in Ciherang and Ciliwung varieties was glutamic acid. Statistical analysis showed that cooking method had significant effects on texture, lightness, chroma, hue and moisture content of cooked rice. Rice cooked with liwet method had the lowest texture value, lowest lightness value, highest chroma value, and highest moisture content.

Bioavailability of Iron and Related Components in Cooked Green Leafy Vegetables Consumed in Cameroon

Green leafy vegetables (GLVs) are a potential source of iron to combat iron deficiency in iron deficient population. The aim of this study was to determine the bioavailability of iron in seven species of leafy vegetables (Solanumscrabrun, Venonia amygdalina, Cucurbita maxima, Amarathus hybridus, Colococia esculenta, Solanum macrocarpon and Telfairia occidentalis) consumed in Bamenda, Cameroon. A survey was carried out in 70 households in Bamenda, Cameroon to determine methods of preparation of these green leafy vegetables. Iron, antinutrients and vitamin C levels were determined using standard methods and the bioavailability of iron was determined using an in vitro dialys ability method. The vegetables used for the study were cooked with the addition of tomatoes, peanuts, melon seeds and soybean seeds. The loss of iron in GLVs was as a result of dilution caused by addition of the principal ingredients. The V. amygdalina cooked with soybean contained the highest level of iron (128.28 mg/100g). The S. scrabrum cooked with tomatoes had the highest Total phenolic coumponds of 0.91 g/100g;the C. esculenta recorded the highest with values ranging between 0.14 - 0.35 g/100g;the C. maxima cooked with soybean recorded the highest oxalate level (6.46 g/100g);and the vegetables cooked with melon seeds recording the highest in phytatelevels (70 - 1.63 g/100g). Vitamin C levels were highest in the S. macrocarpon cooked with tomatoes (199.96 mg/100g). Iron bioavailability was highest in A. hybridus cooked with tomatoes (28.09%). The iron bioavailability negatively correlated with phytates and positively with vitamin C. GLV consumed in Bamenda are good sources of iron whose bioavailability can be improved by using tomatoes in cooking.

Effects of Annealing and Removal of the Water-Soluble Fraction of Dry-Milled Rice Flour on the Texture of Cooked Rice Noodles

Rice noodles were prepared using dry-milled rice flours, which were treated by annealing and removing the water-soluble fraction to improve the quality of noodles without using chemical additives. The combined treatment (TC) with annealing and water-soluble fraction removal decreased the cooking losses for Goamibyeo but not for Chenmaai and Milyang260, which had soft kernels and contained less damaged starch than the hard kernel rice after milling. TC significantly reduced the hardness and adhesiveness of cooked noodles, and increased the cohesiveness according to the texture profile analysis. A sensory evaluation detected an increase in mouth feel firmness and elasticity of cooked TC noodles. These results indicate that annealing at room temperature for 3 h followed by the removal of the water-soluble fraction is effective for reducing the cooking losses and improving the textural properties of noodles made from rice flour with high starch damage.

RESEARCH ON COMPUTER TESTING OF THE DYNAMIC DISSOCIATING TENSION OF COOKED COCOON FILAMENT

This paper discussed the setting up of a comeuter automatic system for testing the dy-namic dissociating tension of cooked cocoon filament by means of microcomputer tech-niques.The dynamic dissociating tension of two kinds of row cocoons with differentreelability was tested and analysed under different cocoon cooking conditions.More relia-ble data have been obtained by quantitative tests.The conclusions reached by analysingthese data are of practical significance to perfecting the cocoon cooking theory,assessingcocoon quality,improving the cocoon cooking process,etc.

MEASUREMENT AND ANALYSIS ON THE DYNAMIC VISCOELASTICITY OF COOKED COCOONS

By the measurement and analysis on the viscoelasticity of cooked cocoons,theconclusion has been obtained that under the condition of random sampling,the loga-rithm attenuation factor of amplitude obeys normal distribution. The measuring sam-ple size of cooked cocoons is explored.The mathimatic formula between cook periodand the logarithm attenuation factor of amplitude of cooked cocoon is known.Thisperfected the theory of measuring the degree of cocoon cooking by instruments.

Relationship between Pectic Substances and Strand Separation of Cooked Spaghetti SquashmPart 1. Changes in Pectic Substances during Cooking

The purpose of this paper is to investigate the relationship between pectic substances and the separation into strands during cooking of spaghetti squash. Spaghetti squash flesh separated into strands when boiled. Pectic substances of raw and cooked flesh were fractionated into three reagents. The galacturonic acid compositions of hydrochloric acid （HC1）-soluble pectin （PA）, sodium acetate buffer-soluble pectin （PB） and sodium hexametaphosphate-soluble pectin （PC） of raw flesh were 69.0%, 28.9% and 2.1%, respectively. Also, the degree of esterification （DE） ofPA, PB and PC was 67.4%, 61.5% and 55.6%, respectively. The DE of pectin was from the greatest to the least： PA 〉 PB 〉 PC, respectively, and the diethylaminoethyl （DEAE）-cellulose column chromatograms of PA and PB showed that they were comparatively in high methoxyl pectin. Therefore, about 50% of pectic substances in flesh were released into a cooking solution during 15-30 min of cooking. Highmethoxylpectin was degraded by β-elimination during boiling. Consequently, the flesh was separated into strands. This suggests that highmethoxylpectin glues strands together in the flesh of spaghetti squash.

The Sources of Bacillus cereus Contamination and their Association with Cereulide Production in Dairy and Cooked Rice Processing Lines

Bacillus cereus,a spore-forming bacterium and frequent cause of food poisoning,poses a safety threat to dairy and rice industries due to its high contamination rates and ability to produce toxins such as cereulide.Because of widespread presence and thermal resistance of the spores,B.cereus cannot be eliminated from the environment and may survive in processing plants.Surviving spores can develop into vegetative cells,leading to a heightened risk of cereulide production in the processing environment.Both spores and vegetative cells have the ability to adhere to the surfaces of dairy plants and form biofilms,serving as the site for cereulide production and accumulation.Therefore,it is crucial for the food industry to address potential sources and pathways of B.cereus contamination and their connections to cereulide production in processing lines.In this review,sources of contamination of B.cereus,including spores,vegetative cells,and biofilms and their potential role in cereulide production at each stage of dairy and cooked rice processing were analyzed.In addition,control methods to prevent B.cereus contamination and cereulide production in processing lines were proposed,offering valuable insights for improving microbial risk management in the food industry.

Nutrition impacts of non-solid cooking fuel adoption on under-five children in developing countries

This paper examines the nutrition impacts of using non-solid cooking fuel on under-five children in developing countries.We draw on data from more than 1.12 million children in 62 developing countries from the Demographic and Health Surveys(DHS).Results from both fixed effects(FE)and instrumental variable(IV)estimates show that using non-solid cooking fuel significantly improves the nutrition outcomes of under-five children.Compared with their peers from households mainly using solid fuel,children from households mainly using non-solid fuel exhibit a lower probability of experiencing stunting(by 5.9 percentage points)and being underweight(by 1.2 percentage points).Our further investigation provides evidence for several underlying mechanisms,such as improved indoor air quality,induced reduction in children’s respiratory symptoms,benefits on maternal health,and reduction in maternal time spent on fuel collection or cooking.Heterogenous analyses suggest that the nutrition benefits of using non-solid cooking fuel are more prominent among boys,children above three years old,and those from households of lower socioeconomic status,rural areas,and Southeast Asia.

宫腔镜下冷刀分离术联合COOK球囊治疗宫腔粘连患者的临床效果

目的探讨宫腔镜下冷刀分离术联合COOK球囊治疗宫腔粘连(IUA)患者的临床效果。方法84例IUA患者随机分为两组,对照组采用宫腔镜下冷刀分离术治疗,观察组采用宫腔镜下冷刀分离术联合COOK球囊治疗,比较两组的炎性因子水平、宫腔再次粘连发生率。结果观察组术后1个月的血清IL-4、IL-6、IL-8水平均显著低于对照组(P<0.05)。随访期间,观察组的宫腔再次粘连发生率为4.76%,显著低于对照组的19.05%(P<0.05)。结论宫腔镜下冷刀分离术联合COOK球囊治疗IUA患者能够明显减轻其炎性反应,降低宫腔再次粘连发生率。

葡萄糖酸钙联合COOK球囊和缩宫素在延期妊娠引产中的效果研究

为研究葡萄糖酸钙联合COOK球囊及缩宫素在延期妊娠引产中的效果,以2022年7月—12月在南宁市妇幼保健院住院的80例延期妊娠引产产妇为研究对象,其中对照组(40例)采用COOK球囊、缩宫素引产,观察组(40例)采用葡萄糖酸钙、COOK球囊、缩宫素引产.研究显示,观察组在产程时间、阴道分娩率、并发症发生率方面显著优于对照组(P<0.05).这表明,在延期妊娠引产中联合应用葡萄糖酸钙、COOK球囊、缩宫素具有较好的引产效果.

Call for Papers from Food Science of Animal Products

Food Science of Animal Products(ISSN:2958-4124,e-ISSN:2958-3780)is a peer-reviewed,open access international journal that publishes the latest research fi ndings in the fi eld of animal-origin foods,involving food materials such as meat,aquatic products,milk,eggs,animal offals and edible insects.The research scope includes the quality and processing characteristics of food raw materials,the relationships of nutritional components and bioactive substances with human health,product fl avor and sensory characteristics,the control of harmful substances during processing or cooking,product preservation,storage and packaging;microorganisms and fermentation,illegal drug residues and food safety detection;authenticity identifi cation;cell-cultured meat,regulations and standards.