Sweet corn is one of the most widely planted crops in China. Sprouting of grains is a new processes to increase the nutritional value of grain products. The present study explores the effects of light on the nutritional quality of sweet corn sprouts. Gene expression of phenolic biosynthesis, phytochemical profiles and antioxidant activity were studied. Two treatments (light and dark) were selected and the morphological structure of sweet corn sprouts, as well as their biochemical composition were investigated to determine the effects of light on the regulation of genes responsible for nutritional compounds. Transcription analyses for three key-encoding genes in the biosynthesis of the precursors of phenolic were studied. Results revealed a negative regulation in the expression of _ZmPAL with total phenolic content (TPC) in the light group. TPC and total flavonoid content (TFC) increased during germination and this was correlated with an increase in antioxidant activity (r = 0.95 and 1.0). The findings illustrate that the nutritional value of sweet corn for the consumer can be improved through germination to the euphylla stage.

This study investigates the potential interrelationship between gene expression and biosynthesis of vitamin C, E and folate in sweet corn sprouts. Germination of sweet corn kernels was conducted in light and dark environments to determine if this relationship was regulated by photo-illumination. Results indicated that light and dark environments affected the DHAR, TMT and GTPCH expression and that these genes were the predominant genes of vitamin C, E and folate biosynthesis pathways respectively during the germination. Levels of vitamin C and folate increased during the germination of sweet corn seeds while vitamin E had a declining manner. Sweet corn sprouts had higher vitamin C and E levels as well as relevant gene expression levels in light environment while illumination had little influence on the folate contents and the gene expression levels during the germination. These results indicate that there might be a collaborative relationship between vitamin C and folate regulation during sweet corn seed germination, while an inhibitive regulation might exist between vitamin C and E.

The intention of this study was to investigate the effect of steaming processing on phenolic profiles and antioxidant activities in chestnuts. Steaming processing at different times and temperatures depicted diverse impacts on free and bound fractions. Though, bound phenolics were stable but long time steaming at higher temperatures tended to improve the levels of phenolics, flavonoids as well as antioxidant activities in chestnut kernels, by up to 60.11% of the original value. Seven phenolic compounds including ferulic acid, chlorogenic acid, gallic acid, vanillic acid, syringate, p-coumaric acid and quercetin were found to change during thermal processes. Significant relationships (p < 0.05) were identified between total phenolics and total antioxidant activities. However, the consistency of chlorogenic acid (p < 0.01) only with cellular antioxidant activity indicated poor bio-accessibility of the phytochemicals in chestnuts. However, this situation could be partly improved by steaming. Steaming could improve the cellular accessibility of free phytochemicals, particularly, increasing the bio-accessibility by 41.96%. This study provided valuable information on dynamic changes of phenolic profiles and antioxidant activity of chestnuts under a steaming process, which could offer possible guidance for the chestnut processing industry in the future.

Polysaccharides obtained from barley (Hordeum vulgare L.) grass showed good anti-hyperlipidemia activityin vivoand can be developed as a promising nutritional supplement for dietary intervention in hyperlipidemia.