<i>Phyllostachys Pubescens</i>: From Traditional to Functional Food

Curci, Francesca; Cavalluzzi, Maria Maddalena; Milani, Gualtiero; Clodoveo, Maria Lisa; Redovniković, Ivana Radojčić; Cellamare, Saverio; Franchini, Carlo; Mandracchia, Delia

doi:10.1080/87559129.2021.1933020

Cited by 5 publications

(6 citation statements)

References 102 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Bamboo shoots, with their rich content of nutrients, vitamins, minerals, and dietary fibers, and low content of fat and calories, are considered as a health food. They are not only used in a variety of traditional delicacies in many Asian countries, including China, India, Japan, Korea, Thailand, and the Philippines, but have also been introduced and consumed in many countries in Africa, North America, and Europe [1,2]. Shoots of many bamboo species are generally harvested after they attain certain heights aboveground [3].…”

Section: Introductionmentioning

confidence: 99%

“…A daily intake of 30~45 g is the most suitable for the healthy development of the human body, and the crude fiber content in bamboo shoots is just right for this need [8]. The amino acid content of bamboo shoots is much higher than that of other vegetables and the total soluble sugar content ensures that it is a healthy green food with low sugar [2]. Bamboo shoots contain a large number of minerals, which are essential for the activity of enzymes and the structure of tissues in the body [2,9].…”

Section: Introductionmentioning

confidence: 99%

“…The amino acid content of bamboo shoots is much higher than that of other vegetables and the total soluble sugar content ensures that it is a healthy green food with low sugar [2]. Bamboo shoots contain a large number of minerals, which are essential for the activity of enzymes and the structure of tissues in the body [2,9]. Zn and Cu are necessary for the activity of the enzyme superoxide dismutase (SOD), and iron is also a cofactor, in that it is the most abundant trace element in the body and most of the iron is present as iron bound to proteins [10].…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Different Parts of a Dendrocalamus brandisii (Munro) Kurz Shoot, Rather Than the Shoot’s Height, Are More Indicative of Its Nutrient Properties

Li,

Wen,

et al. 2024

Horticulturae

View full text Add to dashboard Cite

Bamboo shoots are considered as a healthy food and are popular in Asian cooking. The distribution of nutrients and their dynamics during the growth of bamboo shoots play a crucial role in guiding the harvesting and processing of bamboo shoots. In this study, Dendrocalamus brandisii (Munro) Kurz, an important bamboo species for harvesting fine edible shoots in southern China and Southeast Asia, was used to measure several indicators related to the edibility and nutritional value of fresh shoots across five height grades (H1: 20~30 cm; H2: 31~40 cm; H3: 41~50 cm; H4: 51~60 cm; and H5: 61~70 cm). The results indicated that, although the nutrient and mineral elements showed an increasing (crude fiber content, CFC), decreasing (total soluble sugars content, TSSC; ash content, AC; Fe; Zn), or fluctuating (soluble protein content, SPC; P; K; Ca) pattern with the growth of bamboo shoots, both the CFC and TSSC showed the highest values in the lower part at five growth heights, indicating that carbohydrates were mainly enriched in the bases of bamboo shoots. The SPC, AC, and other mineral elements were higher in the upper part, especially in H1–H3. Combined with the relatively high activity of metabolic enzymes (sucrose-phosphate synthase, SPS; neutral invertase, NI) in the upper part of bamboo shoots (although not statistically significant), it can be inferred that the shoot tip may be the main tissue for early nutrient synthesis and metabolism. Compared with the shoot height, different parts of a D. brandisii bamboo shoot are more indicative of its nutrient properties. Although all heights of bamboo shoots showed an abundance of nutrients and mineral elements, bamboo shoots with a height of less than 40 cm had a higher TSSC, AC, Fe, and Zn, and a lower CFC, thus having a better balance between nutrients and edibility.

show abstract

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Different Parts of a Dendrocalamus brandisii (Munro) Kurz Shoot, Rather Than the Shoot’s Height, Are More Indicative of Its Nutrient Properties

Li,

Wen,

et al. 2024

Horticulturae

View full text Add to dashboard Cite

show abstract

“…Phenolics are an important secondary metabolite of plants, and a large number of clinical trials have shown that they have many benefcial efects on human health [1][2][3]. For example, phenolics released from bamboo shoots have strong antioxidant activity, anticancer ability, and antitumour potential [4]. Moreover, the free phenolics are susceptible to oxidative damage, whereas bound phenolics are tightly bound to macromolecular substances with higher stability and bioaccessibility [5].…”

Section: Introductionmentioning

confidence: 99%

Effect of Pretreatments on Releasing of Bound Phenolics from Dried Bamboo Shoots during Simulated In Vitro Colonic Fermentation

Xiao,

Li,

Tang

et al. 2023

Journal of Food Biochemistry

View full text Add to dashboard Cite

Salt-dried bamboo shoots (SDBS), steamed dried bamboo shoots (TDBS), fumigation-dried bamboo shoots (UDBS), and fermentation-dried bamboo shoots (FDBS) are four popular types of dried bamboo shoots (DBS) enjoyed by Chinese people. In this work, we aimed at investigating the release pattern of bound phenolics from DBS prepared by different processes on simulated in vitro colonic fermentation. The results showed that nine phenolic compounds were identified from DBS, including seven phenolic acids and two flavonoids. Also, the contents of chlorogenic acid, p-coumaric acid, and ferulic acid were higher. Among the four types of DBS, FDBS exhibited the highest release of bound phenolics during colonic fermentation, with a value of 3.619 mg GAE/g DW. In addition, all the DBS produced four short-chain fatty acids (SCFAs), with the highest content of acetic acid at 7.721 mmol/L, followed by propionic acid and valeric acid, and the lowest content of butyric acid at only 0.023 mmol/L, along with a gradual decrease in their cellulose, hemicellulose, and lignin contents. Concurrently, confocal laser scanning microscopy (CLSM) observation images showed that reduced red fluorescence exhibited a decrease in bound phenolics content, while reduced green fluorescence indicated a decrease in fiber content. A significant positive correlation ( P < 0.05) was observed between the release of bound phenolics and total SCFA production during colonic fermentation of SDBS, TDBS, UDBS, and FDBS, with correlation coefficients of 0.632, 0.844, 0.717, and 0.916, respectively, and a significant negative correlation ( P < 0.05) with the IC50 values for the inhibition of α-amylase and α-glucosidase, with correlation coefficients of −0.643, −0.613, −0.823, and −0.839, respectively. The four DBS were ranked in descending order of bound phenolic release, SCFA production, dietary fiber reduction, and inhibitory activity associated with the metabolic syndrome: FDBS, TDBS, SDBS, and UDBS. DBS released large amounts of bound phenolics and produced SCFAs during colonic fermentation, which might be potentially beneficial for maintaining intestinal microbiota balance.

show abstract

“…Similarly, it has been shown that phenolics bound to proteins have a stronger ability to scavenge ORAC and ABTS free radicals after digestion in the gastrointestinal tract compared to those extracted from amaranth (Rodríguez & Tironi, 2020). It is significant that about 65–75% of polyphenols in DBS exist in bound form as they are closely associated with the insoluble dietary fibre (Curci et al ., 2021).…”

Section: Introductionmentioning

confidence: 99%

Bound phenolics release from dried bamboo shoots prepared by different processes during in vitro gastrointestinal digestion: bioaccessibility and bioactivity

Xiao

Tang

et al. 2022

Int J of Food Sci Tech

View full text Add to dashboard Cite

Summary In this work, the release pattern of bound phenolics in salt‐dried bamboo shoots (SDBS), steamed dried bamboo shoots (TDBS), fumigation dried bamboo shoots (UDBS) and fermentation dried bamboo shoots (FDBS) during simulated in vitro digestion was studied. The result exhibited that polyphenols in dried bamboo shoots (DBS) mainly existed in the form of bound phenolics, amongst them the content of FDBS was the highest, followed by SDBS and TDBS, and UDBS was the lowest. In addition, release amounts of bound phenolics in SDBS, TDBS, UDBS and FDBS after gastrointestinal digestion were significantly higher than that after gastric digestion, accounting for 19.61%, 19.40%, 45.64% and 19.66% of the total, respectively. Moreover, IC50 values for scavenging ability of DPPH and ABTS radicals by gastric and gastrointestinal digestion supernatant for DBS were in a descending order: FDBS, UDBS, SDBS and TDBS. Rutin, p‐coumaric and ferulic acid were discovered to be the predominant compounds in digestion supernatant. Trustworthy, fluorescence microscope pictures of DBS at different digestion stages further confirmed the release regularity of bound phenolics. Therefore, these findings could provide a theoretical support for the optimal processing of DBS.

show abstract

Phyllostachys Pubescens: From Traditional to Functional Food

Cited by 5 publications

References 102 publications

Different Parts of a Dendrocalamus brandisii (Munro) Kurz Shoot, Rather Than the Shoot’s Height, Are More Indicative of Its Nutrient Properties

Different Parts of a Dendrocalamus brandisii (Munro) Kurz Shoot, Rather Than the Shoot’s Height, Are More Indicative of Its Nutrient Properties

Effect of Pretreatments on Releasing of Bound Phenolics from Dried Bamboo Shoots during Simulated In Vitro Colonic Fermentation

Bound phenolics release from dried bamboo shoots prepared by different processes during in vitro gastrointestinal digestion: bioaccessibility and bioactivity

Contact Info

Product

Resources

About