Wheat sprouts (Triticum aestivum Linn.) cultured by a smart farm system ameliorate NAFLD through the AMPK-mediated SREBP signaling pathway

Chang, BoYoon; Bae, Jae Hyun; Yun, SeungBeom; Kim, YongDuk; Park, SeongJin; Kim, Sung Yeon

doi:10.1007/s10068-023-01289-y

Cited by 2 publications

(1 citation statement)

References 34 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…In this sense, the elevation of high-density lipoprotein as a result of feeding hydroponic wheat sprouts here would avoid the accumulation of cholesterol in peripheral tissues impacting positively on ewes’ health and welfare. Chang et al [ 17 ] elucidated that wheat sprouts could significantly attenuate the accumulation of lipid droplets in liver cells and non-alcoholic fatty liver disease-induced mice through the AMPK pathway activity, accompanied by the decrease of total cholesterol in the blood. Another study indicated that the extraction of wheat sprouts could suppress acetaminophen-induced hepatotoxicity in mice, manifested by inhibiting oxidative liver damage and reducing the expression of inflammatory cytokines [ 18 ].…”

Section: Discussionmentioning

confidence: 99%

Impact of 5–20% Hydroponic Wheat Sprouts Inclusion on Growth and Metabolic Parameters of Growing Ewes

Min,

Tuo,

et al. 2024

Animals

View full text Add to dashboard Cite

The aim of this study was to assess the impact of varying proportions (5–20%) of hydroponic wheat sprouts in the diet of growing four-month-old Hu ewes on their productive performance, metabolic profiles, rumen fermentation, and alterations in microflora. Compared with the control group (CON), the optimum final weight of ewes has been presented in the group of substitution 15% (S15) of the basal diet with hydroponic wheat sprouts. Furthermore, 1–30 d the average daily gain (ADG), 31–60 d ADG, and average feed intake were both significantly improved in S15 compared with CON (p < 0.05). Feeding hydroponic wheat sprouts can significantly increase high-density lipoprotein and interleukin-2 (p < 0.05) accompanied by the numerical increase of the content of interferon-γ, suggesting its positive effect on ewes’ health and immune systems. In this process, it is noteworthy that feeding hydroponic wheat sprouts results in an increase in relative abundance of Olsenella, Limosilactobacillus, Shuttleworthia, and Prevotella_7, and a decrease in relative abundance of Succinimonas, Pseudobutyrivibrio, and Anaerovibrio in the rumen of growing ewes. It implies that the response of rumen microflora adapted to the change of dietary ingredients, as well as the relationship between rumen microflora changes and the improvement of productive performance and immune system in growing ewes. Considering the usage cost and application effect, S15 of the basal diet with hydroponic wheat sprouts could be the appropriate application solution for growing ewes.

show abstract

Section: Discussionmentioning

confidence: 99%

Impact of 5–20% Hydroponic Wheat Sprouts Inclusion on Growth and Metabolic Parameters of Growing Ewes

Min,

Tuo,

et al. 2024

Animals

View full text Add to dashboard Cite

show abstract

Development of an Emulsion Gel Containing Peanut Sprout Oil as a Fat Replacer in Muffins: Physicochemical, Tomographic, and Texture Properties

Jeong,

Huh,

et al. 2023

Gels

View full text Add to dashboard Cite

Peanut sprouts are known to increase their resveratrol content during germination, leading to cultivation in smart farms. Recently, peanut sprout oil extraction and sales have gained traction; however, processed foods utilizing peanut sprout oil have yet to be developed. In this study, water-in-oil (W/O) emulsion gels were structured with water, peanut sprout oil (PSO), sorbitan monostearate (SMS), and candelilla wax (CW) in different ratios, and their potential as shortening substitutes in muffins was evaluated on physicochemical and sensory properties. PSO comprised 67% unsaturated fatty acids and had higher phospholipid (17.97%) and resveratrol (15.95 µg/L) contents and antioxidant activity (71.52%) compared to peanut oil. The PSO emulsion gels were physically structured without changing their chemical compositions. The SMS and CW ratios were found to have a significant influence on the textural properties, solid fat content, rheology, and crystallization of the emulsion gels. The viscoelastic properties of the emulsion gels showed a higher storage modulus than loss modulus and increased with increasing gelator content. Muffins prepared with emulsion gels were characterized by a harder texture and larger pore size, while in the case of muffins mixed with a ratio of 25% SMS and 75% CW, there was no significant difference in overall preference of sensory evaluation compared to shortening muffins. Thus, these findings reveal the potential utility of PSO as a fat substitute and indicate that W/O emulsion gels are suitable for producing muffins without a loss of quality.

show abstract

Wheat sprouts (Triticum aestivum Linn.) cultured by a smart farm system ameliorate NAFLD through the AMPK-mediated SREBP signaling pathway

Cited by 2 publications

References 34 publications

Impact of 5–20% Hydroponic Wheat Sprouts Inclusion on Growth and Metabolic Parameters of Growing Ewes

Impact of 5–20% Hydroponic Wheat Sprouts Inclusion on Growth and Metabolic Parameters of Growing Ewes

Development of an Emulsion Gel Containing Peanut Sprout Oil as a Fat Replacer in Muffins: Physicochemical, Tomographic, and Texture Properties

Contact Info

Product

Resources

About