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 3 publications

(2 citation statements)

References 34 publications

(51 reference statements)

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“…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

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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.

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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

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“…Applying IoT technology during germination can increase seed survival rate and create conditions conducive to better seed germination [17]. There has been a marked increase in the cultivation of sprout vegetables in smart farms using IoT, the diversity of which is increasingly expanding to include the sprouts of crop plants such as peanut, radish, and wheat [18][19][20]. Peanut (Arachis hypogaea) is an annual herbaceous legume in the Fabaceae family; its nuts are a rich source of nutrients, including carbohydrates, proteins, fibers, fats, phosphorus, resveratrol, and flavonoids [21,22].…”

Section: Introductionmentioning

confidence: 99%

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

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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.

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Impact of Ozone Exposure on the Biochemical Composition of Wheat, Broccoli, Alfalfa, and Radish Seeds During Germination

Bernate,

Kince,

Radenkovs

et al. 2024

Agronomy

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In recent years, there has been an increasing interest in the use of gaseous ozone (O3) to promote the germination of edible seeds. While its ability to improve seedling vigor and stimulate germination is acknowledged, there has been limited research on the impact of gaseous O3 on the biochemical profile, including phenolic compounds (TPC) and antioxidant activity, of cereals, seeds, and their sprouts. The lack of information has led to the initiation of this study, which aims to assess the impact of ozone treatment duration at a concentration of 50 ppm 1 L min−1, ranging from 1 to 5 h, on the biochemical attributes of broccoli (Brassica oleracea), radish (Raphanus sativus), alfalfa (Medicago sativa) seeds, and sprouts, as well as wheat (Triticum aestivum) grains and sprouts. By optimizing O3 exposure parameters, including duration, this approach has the potential to serve as a valuable tool for enhancing the microbiological and nutritional quality of seeds and cereals. The findings revealed that O3 treatment generally had an adverse impact on TPC in seeds, cereals, and sprouts, resulting in a significant reduction in TPC post O3 treatment. Wheat grains, in particular, displayed the lowest TPC following ozone exposure, with an average decrease of 39.4% compared to the untreated sample. However, it is noteworthy that alfalfa seeds exhibited a positive response to 4 and 5 h O3 treatment, manifesting an average increase in TPC of 13.0% and 27.7%, respectively. In turn, broccoli, radish, and wheat sprouts displayed the lowest TPC, with values of 47.7%, 20.2%, and 18.0% lower than the control samples, respectively. This study revealed that plant responses to O3 exposure varied, and the effects of O3 treatment on TPC levels depended on O3 exposure time. Furthermore, the effect of O3 on the sugar content of the seeds, cereals, and sprouts varied among different plant types, with some showing an increase in content and others showing no substantial changes. This suggests that, depending on the type of seed, O3 may have both positive and neutral effects.

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

Cited by 3 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

Impact of Ozone Exposure on the Biochemical Composition of Wheat, Broccoli, Alfalfa, and Radish Seeds During Germination

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