Determination of Inorganic Elements Content and Distribution in Bamboo Shoots by Microwave Digestion and ICP-MS

Microwave digestion and inductively coupled plasma mass spectrometry (ICP-MS) method was used to determine the contents of 25 inorganic elements in basal part, meat and shell of bamboo shoots. It could be concluded that the method could be applied to determine 25 inorganic elements in bamboo shoots. The elements with a dry basis content higher than 10 mg/kg were listed in the order of content decrease as follows, basal part of bamboo shoots: K > Ca > Mg > Mn > P > Al > Fe > Zn > Na;bamboo shoots meat: K > P > Ca > Mg > Mn > Fe > Al > Zn > Na > Ba > Sr;bamboo shoots shell: K > P > Mg > Ca > Mn > Al > Fe > Na > Zn;B, Pb, Cu, Cr ranged from 1.0 - 10 mg/kg;Ga, As, Se, Cd, Sn, Sb, V, Co, Ni were lower than 0.80 mg/kg. The harmful elements Cd, As, Cr, Hg, Pb were commonly monitored in feeds. The wet basis content (mg/kg) of Cd, As, Cr was lower than: 0.028, 0.022 and 0.42 respectively;no Hg was found;the content of Pb(mg/kg) in basal part, meat and shell of bamboo shoots was 0.82, 0.35 and 0.41 respectively. The results provide basic data for the development of bamboo shoots and its byproduct.

Lactobacillus from fermented bamboo shoots prevents inflammation in DSS-induced colitis mice via modulating gut microbiome and serum metabolites

Fermented bamboo shoots(FBS)is a region-specific food widely consumed in Southwestern China,with Lactobacillus as the predominant fermenting bacteria.However,the probiotic potential of Lactobacillus derived from FBS reminds largely unexplored,especially for diseases with a low prevalence in areas consuming FBS,namely,inflammatory bowel disease.In this study,Lactiplantibacillus pentosus YQ001 and Lentilactobacillus senioris YQ005 were screening by in vitro probiotic tests to further investigate the probioticlike bioactivity in dextran sulfate sodium(DSS)-induced ulcerative colitis(UC)mouse.They exhibited more positive probiotic effects than Lactobacillus rhamnosus GG in preventing intestinal inflammatory response.The results revealed that both strains improved the abundance of deficient intestinal microbiota in UC mice,including Muribaculaceae and Akkermansia.In the serum metabolome,they modulated the DSS-disturbed levels of metabolites,with significant increment of cinnamic acid.Meanwhile,they reduced the expression levels of interleukin-1β(IL-1β),interleukin-6(IL-6)inflammatory factors and increased zonula occludens-1(ZO-1),Occludin,and cathelicidin-related antimicrobial peptide(CRAMP)in the colon.Consequently,these results demonstrated that Lactobacillus spp.isolates derived from FBS showed promising probiotic activity based on the gut microbiome homeostasis modulation,anti-inflammation and intestinal barrier protection in UC mice.

Standardization of harvesting age of bamboo shoots with respect to nutritional and anti-nutritional components

Bamboo shoots can be harvested at different ages but the data on the changes in nutritional composition with age are scanty. We standardized harvesting age of bamboo shoots in central India to obtain best quality produce with respect to nutritional composition. The shoots harvested on different days （2–20 days after emergence from ground） were analyzed for their nutritional （dietary fibres, carbohydrates, proteins, total phenols, ascorbic acid, sodium, potassium, phosphorus, calcium, magnesium and phenolic acids） and anti nutritional （cyanogen） constituents. A significant variation （at p ≤ 0.5） was observed in the nutritional composition of shoots of Dendrocalamus asper, D. strictus and Bambusa tulda harvested at different days. An overall decrease was observed in proteins and total phenols while dietary fibres and carbohydrates increased with ages. Significant variation （at p ≤ 0.5） was also observed in phenolic acids while minerals did not vary significantly. Results revealed that the optimum harvesting age for D. asper, D. strictus and B. tulda was on 10–14 days, 6–10 days and 10–16 days （after emergence from the ground） respectively. These results can be used to obtain quality bamboo shoots.

Optimization on the Conversion of Bamboo Shoot Shell to Levulinic Acid with Environmentally Benign Acidic Ionic Liquid and Response Surface Analysis

Levulinic acid（LA） has been identified as a promising green,biomass derived platform chemical.Response surface analysis（RSA） with a four-factor-five-level central composite design（CCD） was applied to optimize the hydrolysis conditions for the conversion of bamboo（Phyllostachys Praecox f.preveynalis） shoot shell（BSS） to LA catalyzed with ionic liquid [C4mim]HSO4.The effects of four main reaction parameters including temperature,time,C[C4mim]HSO4（initial [C4mim]HSO4 concentration） and XBSS（initial BSS intake） on the hydrolysis reaction for yield of LA were analyzed.A quadratic equation model for yield of LA was established and fitted to the data with an R2 of 0.9868,and effects of main factors and their corresponding relationships were obtained with RSA.Model validation and results of CCD showed good correspondence between actual and predicted values.The analysis of variance（ANOVA） of the results indicated that the yield of LA in the range studied was significantly（P＆lt;0.05） affected by the four factors.The optimized reaction conditions were as follows：temperature of 145 ℃,time of 103.8 min,C[C4mim]HSO4 of 0.9 mol.L-1 and XBSS of 2.04%（by mass）,respectively.A high yield [（71±0.41）%（by mol）,triplicate experiment] was obtained at the optimum conditions of temperature of 145 ℃,time of 104 min,C[C4mim]HSO4 of 0.9 mol.L-1 and XBSS of 2%（by mass）,which obtained from the real experiments,concurred with the model prediction [73.8%（by mol） based on available C6 sugars in BSS or 17.9%（by mass） based on the mass of BSS],indicating that the model was adequate for the hydrolysis process.

Preparation,Structures and Mechanical Properties of Bamboo Shoot Shell Nanofiber/Konjac Glucomannan Aerogels

With bamboo shoot shell nanofibers（BSN） and konjac glucomannan（KGM） as precursor materials, the BSN/KGM aerogels were prepared in different proportions by sol-gel method. The surface morphology, microstructure, characteristic functional groups and thermal properties of BSN/KGM aerogels were characterized by scanning electron microscopy（SEM）, infrared spectroscopy（IR）, X-ray diffraction（XRD） and thermogravimetric analysis（TGA）. The effect of BSN on the structure and properties of BSN/KGM aerogels was also studied. The results showed that the BSN/KGM aerogels possessed network porous structure with compact and homogeneous porosity, high specific surface area and low density. With the increase of BSN, the sheet structure of aerogels was converted into the 3D porous network structure, which contributes significantly higher thermal stability. In addition, the BSN/KGM aerogels showed excellent mechanical properties. The maximum relative compression rate was 62%, suggesting the addition of BSN can enhance the compression properties of the BSN/KGM aerogels.

Extraction,Optical Properties and Bio-Imaging of Fluorescent Composition From Moso Bamboo Shoots

A novel fluorescent composition was firstly isolated from natural winter fresh Moso bamboo shoots,and its optical properties were fully investigated by fluorescence spectroscopy.It could emit strong blue light both in solid and solution state,providing high fluorescence intensity in ethanol.The solution’s concentration and addition of water greatly affected the fluorescence intensity,high concentration and addition of much water could quench fluorescence.Apoptosis results showed that the fluorescent extract(0-25 mg/L)could not induce apoptosis of Hela cells.Confocal fluorescent microscopic imaging in human hepatocellular carcinoma cells(HepG2)was realized using the fluorescent extract,it could dye the whole cell well which was different from 4',6-diamidino-2-phenylindole(DAPI)only dying cell nucleus.The fluorescent extract may be candidate for future natural fluorescent bio-imaging agent.

Structural Properties and Potential Applications of Cellulose Nanofiber from Bamboo Shoot Shell

Bamboo shoot shell（BSS）,a by-product from bamboo shoot processing industries,is a natural resource of cellulose. In this study,high-pressure homogenization assisted with acidolysis treatment was employed to produce BSS cellulose nanofiber（CNF）,and the structure was characterized by powder X-ray diffraction（XRD）,Fourier-transform infrared（FT-IR） spectroscopy,atomic force microscopy（AFM）,high resolution transmission electron microscopy（HTTEM）,thermogravimetric analysis（TGA）,and ^13 C nuclear magnetic resonance（NMR）. Moreover,the structure and properties of CNF were compared with those of BSS insoluble dietary fiber（IDF）. The results showed that CNF was in the form of a grid-like micro fiber,and its particle size was obviously reduced,while the crystallinity,thermal stability and solubility were increased. The results indicated that high-pressure homogenization assisted with acidolysis treatment was an effective method to prepare the BSS CNF,which could be a promising biopolymer reinforced material.

Strategies for Promoting Brand Image of Tianmu Lei Bamboo Shoots Based on Industrial Cluster

With the continuous development of agricultural industry cluster,agricultural regional brand plays a significant role in the sustainable development of the region,and it is urgent to build the agricultural cluster brand. Based on the background of industrial cluster,this paper firstly introduced the brand of Tianmu Lei bamboo shoots. Using the method of questionnaire survey,it made SPSS analysis of the acquired data. From the five factors influencing the brand image,namely,brand awareness,brand value,brand association,product attribute awareness,and brand loyalty,and then came up with strategies for improving the brand image of Tianmu Lei bamboo shoots.

Effect of three cooking methods on nutrient components and antioxidant capacities of bamboo shoot(Phyllostachys praecox C.D. Chu et C.S. Chao)

Three cooking methods,namely boiling,steaming,and stir-frying for 5 to 10 min,were used to evaluate the effect on nutrient components,free amino acids,L-ascorbic acid,total phenolic contents,and antioxidant capacities of bamboo shoots(Phyllostachys praecox).Results showed that boiling and stir-frying had a great effect on the nutrient components and they decreased the contents of protein,soluble sugar,and ash,and caused a great loss in the total free amino acids(decreased by 38.35% and 34.86%,respectively).Significant differences(P<0.05) in free amino acids were observed in the samples cooked by different methods.Stir-fried bamboo shoots had a high fat content which increased by 528.57% because of the addition of edible oil.After boiling,the L-ascorbic acid and total phenolic contents were significantly reduced,while steaming increased total phenolic content by 3.98% and stir-frying well-preserved L-ascorbic acid(78.87% of its previous content).Results of the antioxidative property study showed that stir-frying could increase antioxidant capacities of bamboo shoots.It is concluded that stir-frying is more suitable for bamboo shoots because it could obtain the maximum retention of antioxidant capacities.

Nanocellulose from bamboo shoots as perfect Pickering stabilizer:Effect of the emulsification process on the interfacial and emulsifying properties

In this work,the medium internal phase O/W Pickering emulsions stabilized with bamboo shoots nanocellulose(BSNC)was successfully fabricated.The nanocellulose extracted from bamboo shoots with an average width of 56.37 nm and height of 7.44 nm showed great potential as an emulsifier in the Pickering emulsions.The effects of BSNC content,oil-water ratio and emulsification process on the structure,stability and rheology of the resultant Pickering emulsions was explored.The obtained emulsion with the BSNC content of 0.5 wt%at the oil to water volume ratio of 5:5 had a lower particle size of around 25μm.With the increasing BSNC content,the emulsions presented increased droplet size,and even demulsification occurred.Interestingly,the physicochemical properties of the emulsions could be significantly improved through twice shearing,which effectively reduced droplet size.The surface coverage was above 100%for the Pickering emulsions stabilized with the BSNC content of 0.5%-1.1%.With the increasing BSNC content,the apparent viscosity was increased first and then decreased,and all emulsions showed elastic behaviors.This work would provide theoretical guidance for preparing medium or high internal phase Pickering emulsions stabilized with nanocellulose.

Optimization of Protein Content and Dietary Fibre in a Composite Flour Blend Containing Rice (<i>Oryza sativa</i>), Sorghum [<i>Sorghum bicolor</i>(L.) Moench] and Bamboo (<i>Yushania alpine</i>) Shoots

Initiatives on tackling food insecurity among global emerging economies are being focused on enriching native staple foods with locally available nutritious underutilized crops. The objective of this study was to optimize protein content and dietary fibre in rice (Oryza sativa) flour using Sorghum (Sorghum bicolor L.) and Bamboo shoots (Yushania alpine). An extreme vertices design of mixture approach with 11 runs was employed in the study using MINITAB® software. The 11 blends from 11 generated runs and individual ingredient samples were analyzed for nutritional composition. Energy value and energy-to-protein ratio for the samples was calculated. Bamboo shoots flour (BSF) had the highest content for all proximate components except total carbohydrates on dry weight basis. Rice had the highest content of total carbohydrates at 77.71% and energy to protein ratio of 53.72 kcal/g. Sorghum had the highest mean total phenolic and condensed tannins of 45.512 (mg GAE/kg) and 2.512 (mg CE/g) while rice the least with 0.042 (mg GAE/kg) and 0.102 (mg CE/g), respectively. Fresh bamboo shoots had the highest level content of HCN of 117.81 mg/kg. Other dried ingredients had a mean HCN content of 2.313, 1.584 and 0.066 mg/kg for dried BSF, sorghum and rice respectively. Increasing the quantity of BSF and sorghum flour in the blends consequentially increased the protein content, dietary fibre and total minerals. Optimum blend was established to be 50:27:23 for rice, sorghum and BSF, respectively. This blend had 13.4% protein, 6.2% dietary fibre and 3.9% total minerals. Regression analysis showed that apart from dry matter, all other constituents were significantly predictable during optimization with R2 > 0.7530. Cluster analysis showed that the nutritional components analyzed are in four main clusters. Cluster 1: Dry matter and protein digestibility, cluster 2: Carbohydrates, energy value and energy ratio, cluster 3: Protein, fibre and ash while cluster 4: Crude fat only. These findings of the optimum composite ratio and other blends could contribute in addressing the food insecurity for low income countries.

Kingdom of Bamboo Shoots

Science and technology are the primers of productivity. This widely cited slogan often attributed to Deng Xiaoping is the key to the survival of many private

The Best of Bamboo Shoots

In winter, winter bamboo shootsreputed as "delicacies from theland" again become guest of honoron dinner tables.Winter bamboo shoots, alsocalled nanzhu bamboo shoots,

Hangzhou People and Bamboo Shoots Dish

SOON we’ll celebrate the new year. According to Hangzhou tradition, every family will cook a hot dish for this feast which will include shredded winter bamboo shoots, hotbed chives, shredded meat and smoked bean curd. In addition, some families will also cook a dish of "

A comparison on DNA methylation levels in bamboo at five developmental stages

Bamboo shoots grow quickly through the rapid elongation of intemodes. In order to veri~ whether DNA methylation affects bamboo shoot elongation, we compared DNA methylation levels at five develop- mental stages of bamboo （Phyllostachys praecox）, including young bamboo shoot of 40-cm at length （S1）, bamboo shoot of 2-cm at length （S2）, young leaf （Y1）, leaf （Y2）, and aging leaf （M）, by using amplified fragment length polymorphism （AFLP） based on KpnI/MseI and Acc65I/MseI platforms. The polymorphism ratio of methylated to un- methylated DNA sites in bamboo shoot （$1 and $2） was higher than that in leaf （Y1, Y2 and M）. The polymorphism ratio of methylated to un- methylated DNA sites in $2 was highest （32%）. Our results suggest that DNA methylation changed greatly at bamboo growing stages, especially in stage of rapid elongation of intemodes.

Correlation between microorganisms and flavor of Chinese fermented sour bamboo shoot: Roles of Lactococcus and Lactobacillus in flavor formation

Sour bamboo shoot is a popular traditional fermented vegetable in southern China. The current study aims to clarify the relationship among physicochemical properties, flavor, and microbial compositions of sour bamboo shoots during fermentation. Four organic acids (OAs) were considered to be the main acids in sour bamboo shoots. At least 7 volatile compounds (OAV >1) were identified as the characteristic aroma substances, especially p -cresol, which accounted for the sour odor of sour bamboo shoots. The microbial community showed that Firmicutes and Proteobacteria were the dominant phyla, while Lactococcus and Lactobacillus were the dominant genera in sour bamboo shoots. Correlation analysis indicated that Firmicutes positively correlated with p -cresol, phenol, 2-methoxy-phenol, malic acid, total titratable acidity (TTA), and some OAs. Lactococcus was positively correlated with phenol, 2-methoxy-phenol, benzyl alcohol, TTA, some OAs, and amino acids (AAs). This study provided a theoretical basis for screening indigenous aroma-producing microorganisms as the starter of sour bamboo shoots.

Bacterial communities and volatile organic compounds in traditional fermented salt-free bamboo shoots

Fermented bamboo shoot is a traditional salt-free fermented vegetable product,which has been widely used as cooking ingredient in southern China.This paper intends to evaluate the changes of bacterial diversity and volatile organic compounds(VOCs)in bamboo shoots during fermentation.FT-IR spectra confirmed the significant original difference in transmittance between fresh and fermented bamboo shoots.Four VOCs in fresh bamboo shoots,namelyα-gurjunene,p-cresol,methoxyphenyloxime,hexanal,were retained after fermentation.At the same time,new VOCs,namelyβ-cedrene,ethyl caprylate,1-nonanal,4-methylanisole,(z)-2-heptenal,acetic acid,valeraldehyde,1-hexanol,ethyl palmitate were produced.Among them,the concentration of p-cresol was the highest among all VOCs.At the phylum level,proteobacteria was the dominant bacterial biota in fresh bamboo shoots(GC-0 group).Firmicutes became the dominant bacterial biota in fermented samples.At the genus level,bacterial groups in fresh bamboo shoots were dominated by Oxyphotobacteria(unclassified)and Lactobacillus.With the progress of fermentation,Lactobacillus increased continuously and finally became the dominant bacterial biota.Weissella appeared in the early stage of fermentation,but began to decline to less than 0.1%in the later stage.Lactobacillus became increasingly abundant during fermentation,and there was a significant positive correlation between Lactobacillus and valeraldehyde,1-hexanol,ethyl palmitate,propyl acetate,2-methoxy-4-methylphenol.These results suggest that the aroma quality of fermented bamboo shoots may be seriously affected by the bacterial biota in traditional fermented bamboo shoots.To sum up,this study provides a comprehensive and in-depth correlation between bacterial community and VOCs in fermented bamboo shoots.

Quality analysis of ultra-fine whole pulp of bamboo shoots (Chimonobambusa quadrangularis) fermented by Lactobacillus plantarum and Limosilactobacillus reuteri

The bamboo shoots are popular food rich in dietary fiber,but its disadvantage of short shelf life and quick lignification limit its application.In this paper,Lactobacillus plantarum and Limosilactobacillus reuteri fermented bamboo shoots(Chimonobambusa quadrangularis)ultrafine whole pulp and analyzed the differences in nutrient composition and volatile compounds before and after fermentation.The results were as follows,the L-lactic acid in the L.reuteri group(LR),L.plantarum(LP)and L.reuteri&L.plantarum groups(LRP)reached 3.27±0.16,4.37±0.04,4.27±0.39 mg/g,respectively.While the content of flavonoids and polyphenols were highest raised to 29.0±0.37 and 54.8±1.39 mg/100g in co-fermentation and the bitterness was significantly decreased in three group by using the electronic tongue detection.The OPLS-DA analysis and PCA analysis showed that LRP group had the best quality after fermentation.All the above results will provide a theoretical basis for bamboo shoots processing and further research.

Shoot proliferation and callus regeneration from nodular buds of Drepanostachyum luodianense

This research reports on an efficient shoot proliferation and callus regeneration system for bamboo.Young, semi-lignified branches with one lateral bud from Drepanostachyum luodianense(Yi et R. S. Wang) Keng f.were used as explants. Disinfection with 0.1% HgCl2 for 8 min was the optimum treatment and the best medium for bud initiation was Murashige and Skoog(MS) medium containing 3.0 mg L-16-benzyladenine(BA). Multiple shoots were induced from nodal shoot segments on MS medium containing 5.0 mg L-1 BA, 0.5 mg L-1 kinetin(Kin), and 1.0 mg L-1 naphthaleneacetic acid(NAA). The highest frequency of callus formation(65.6%) was on MS medium containing 4.0 mg L-12,4-dichlorophenoxyacetic acid(2, 4-D), 0.5 mg L-1 NAA, and 0.1 mg L-1 thidiazuron(TDZ). The optimum medium for callus proliferation was MS medium with 4 mg L-12,4-D, 0.5 mg L-1 TDZ and 0.5 mg L-1 NAA, and the optimum hormone combination was 4 mg L-1 BA ? 0.5 mg L-1 NAA for callus redifferentiation(up to 85.6%). A 100% rooting was achieved on MS medium supplemented with 2.0 mg L-1 NAA and 0.5 mg L-13-indole butyric acid(IBA). Rooted plantlets were acclimatized in a greenhouse in humus soil ? perlite(1:1) substrate. These micropropagated callus induction and regeneration systems for bamboo will be useful for genetic engineering and multiplication.

模糊数学综合评价结合响应面法优化竹笋汁饮品发酵工艺

该研究以清水竹笋罐头生产过程中产生的清水为原料,以发酵乳杆菌(Lactobacillus fermentium)与红茶菌为菌种复合发酵制备竹笋汁饮品。利用单因素试验、模糊数学综合评价结合响应面法对其发酵工艺进行优化,并对其理化指标、微生物指标及抗氧化性进行检测分析。结果表明,竹笋汁饮品的最佳发酵工艺为:红茶菌添加量6%、发酵温度25℃、发酵时间2.5 d。在此优化条件下,竹笋汁饮品的色泽均匀,呈浅黄色的基底液,其感官评分为85.24分,固形物含量为6.13 g/L,pH为3.38,总糖含量为0.16 g/L,总酸含量为41.33 g/L,总酚含量为7.74 mg/L,总黄酮含量为0.066 mg/m L;益生菌活菌数为3.5×107CFU/g,大肠菌群、沙门氏菌及霉菌未检出,说明其理化指标及微生物指标均符合T/CASME 435—2023《益生菌发酵植物饮料》。竹笋汁饮品对1,1-二苯基-2-苦基肼(DPPH)自由基清除率为64.03%,羟自由基(·OH)清除率为46.62%,说明其具有一定的抗氧化能力。