Implications of Genotype and Climate Variability on Phenolic Compounds of Grain: a Sorghum Case Study

Sorghum is a drought and heat tolerant grain crop, the consumption of which affects nutritional status and health due to its polyphenols. However, increasingly variable climate including rising temperatures, reduced water availability and changing UV radiation, may alter these polyphenols. This research discovered that both sorghum genotype and environmental variability influenced sorghum grain polyphenol profile and concentrations. The results are highly relevant to breeders and farmers for future production of sorghum with targeted polyphenolic levels

A study on the relations between the topological parameter and entanglement

In this paper, some relations between the topological parameter $d$ and concurrences of the projective entangled states have been presented. It is shown that for the case with $d=n$, all the projective entangled states of two $n$-dimensional quantum systems are the maximally entangled states (i.e. $C=1$). And for another case with $d\neq n$, $C$ both approach $0$ when $d\rightarrow +\infty$ for $n=2$ and $3$. Then we study the thermal entanglement and the entanglement sudden death (ESD) for a kind of Yang-Baxter Hamiltonian. It is found that the parameter $d$ not only influences the critical temperature $T_{c}$, but also can influence the maximum entanglement value at which the system can arrive at. And we also find that the parameter $d$ has a great influence on the ESD.Comment: 8 pages, 5 figure

Non-adiabatic holonomic quantum computation in linear system-bath coupling

Non-adiabatic holonomic quantum computation in decoherence-free subspaces protects quantum information from control imprecisions and decoherence. For the non-collective decoherence that each qubit has its own bath, we show the implementations of two non-commutable holonomic single-qubit gates and one holonomic nontrivial two-qubit gate that compose a universal set of non-adiabatic holonomic quantum gates in decoherence-free-subspaces of the decoupling group, with an encoding rate of $\frac{N-2}{N}$. The proposed scheme is robust against control imprecisions and the non-collective decoherence, and its non-adiabatic property ensures less operation time. We demonstrate that our proposed scheme can be realized by utilizing only two-qubit interactions rather than many-qubit interactions. Our results reduce the complexity of practical implementation of holonomic quantum computation in experiments. We also discuss the physical implementation of our scheme in coupled microcavities.Comment: 2 figures; accepted by Sci. Re

Characterization of polyphenols in Australian sweet lupin (Lupinus angustifolius) seed coat by HPLC-DAD-ESI-MS/MS

Seeds of the legume lupin (Lupinus spp.) are becoming increasingly important as human food. The seed coat, at ~25% of the whole seed of Lupinus angustifolius (Australian sweet lupin, ASL), is the main by-product of lupin kernel flour production. The primary market for lupin seed coat is low value feed with very limited use in foods. In this study, seed coats of six ASL commercial varieties from two growing sites were sampled for identification and quantification of polyphenols using a high-performance liquid chromatography (HPLC) with diode array detector (DAD) and coupled with a triple quadrupole mass spectrometer which equipped with electrospray ionization source (ESI-MS/MS). Three flavones (apigenin-7-O-β-apiofuranosyl-6,8-di-C-β-glucopyranoside, vicenin 2, and apigenin-7-O-β-glucopyranoside), one isoflavone (genistein) and one dihydroflavonol derivative (aromadendrin-6-C-β-D-glucopyranosyl-7-O-[β-D-apiofuranosyl-(1 → 2)]-O-β-D-glucopyranoside), and several hydroxybenzoic and hydroxycinnamic acid derivatives were identified. Considerable variations in levels of individual polyphenols were found but apigenin-7-O-β-apiofuranosyl-6,8-di-C-β-glucopyranoside was the predominant polyphenol in all samples accounting for 73.08–82.89% of the total free polyphenols. These results suggest that ASL seed coat could be valuable dietary source of polyphenols. © 2018 Elsevier Lt

Effects of Genotype and Growth Temperature on the Contents of Tannin, Phytate and in vitro Iron Availability of Sorghum Grains

Background: It has been predicted that the global temperature will rise in the future, which means crops including sorghum will likely be grown under higher temperatures, and consequently may affect the nutritional properties. Methods: The effects of two growth temperatures (OT, day/night 32/21°C; HT 38/21°C) on tannin, phytate, mineral, and in vitro iron availability of raw and cooked grains (as porridge) of six sorghum genotypes were investigated. Results: Tannin content significantly decreased across all sorghum genotypes under high growth temperature (P ≤0.05), while the phytate and mineral contents maintained the same level, increased or decreased significantly, depending on the genotype. The in vitro iron availability in most sorghum genotypes was also significantly reduced under high temperature, except for Ai4, which showed a pronounced increase (P ≤0.05). The cooking process significantly reduced tannin content in all sorghum genotypes (P ≤0.05), while the phytate content and in vitro iron availability were not significantly affected. Conclusions: This research provides some new information on sorghum grain nutritional properties when grown under predicted future higher temperatures, which could be important for humans where sorghum grains are consumed as staple food

Quantum battery based on dipole-dipole interaction and external driving field

The Dicke model is a fundamental model in quantum optics, which describes the interaction between quantum cavity field and a large ensemble of two-level atoms. In this work, we propose an efficient charging quantum battery achieved by considering an extension Dicke model with dipole-dipole interaction and an external driving field. We focus on the influence of the atomic interaction and the driving field on the performance of the quantum battery during the charging process and find that the maximum stored energy exhibits a critical phenomenon. The maximum stored energy and maximum charging power are investigated by varying the number of atoms. When the coupling between atoms and cavity is not very strong, compared to the Dicke quantum battery, such quantum battery can achieve more stable and faster charging. In addition, the maximum charging power approximately satisfies a superlinear scaling relation $P_{\rm max}\varpropto\beta N^{\alpha}$, where the quantum advantage $\alpha=1.6$ can be reached via optimizing the parameters.Comment: 10 pages, 7 figure

Effects of Soaking on the Volatile Compounds, Textural Property, Phytochemical Contents, and Antioxidant Capacity of Brown Rice

Brown rice is a staple whole grain worldwide. Hence, the effects of cooking on the nutritional properties of brown rice are important considerations in the field of public health. Soaking is a key stage during rice cooking; however, different rice cookers use different soaking conditions and the effects of this on the physiochemical properties and nutritional composition of cooked brown rice remain unknown. In this study, the setting of varied soaking conditions was realized by a power-adjustable rice cooker, and the effects of soaking temperature (40, 50, 60 and 70 °C) and time (30 and 60 min) on cooked brown rice were thoroughly analyzed. Textural results revealed that cooked brown rice was softer and stickier after soaking. Grain hardness decreased by increasing the soaking temperature and time. Furthermore, stickiness after soaking for 60 min was higher than that after 30 min, and this decreased with the soaking temperature. There was no significant unpleasant flavor after soaking, and the volatile compound profile between soaked and unsoaked brown rice was similar. Neither soaking temperature nor time had any significant effect on the phytochemical contents (phenolic compounds, α-tocopherol and γ-oryzanol) or antioxidant capacity of cooked brown rice, whereas γ-aminobutyric acid content was effectively preserved within a certain soaking temperature range. Textural properties can be effectively controlled by soaking temperature and time, and nutritional properties remain stable when soaking at 40–70 °C for 30–60 min

Mineral availability is modified by tannin and phytate content in sorghum flaked breakfast cereals

© 2017 Elsevier Ltd. Mineral availability from sorghum grain in some varieties may be low because of the presence of phytates and tannins. However, heat processing of sorghum may lower tannin and phytate levels and thus improve mineral availability. Sorghum has potential in the manufacture of gluten free breakfast cereals, therefore flaked breakfast cereals were manufactured from whole grains of three contrasting sorghum varieties and compared to that manufactured from whole grain wheat. The content of tannin, phytate, minerals (Ca, Fe and Zn), in vitro mineral availability and phytate: mineral molar ratios were determined in the raw whole grain flours and the cooked flaked breakfast cereal. For all grain varieties, the in vitro mineral availability of flaked breakfast cereal was higher than the raw flours, an effect most probably related to the concomitant reduction in tannins and phytate levels after processing. The in vitro mineral availability of the flaked wheat breakfast cereal was significantly higher than that of all sorghum breakfast cereals, with that manufactured from the brown sorghum IS8237C having the lowest value (p =. 0.05). Given that the sorghum varieties in this study gave lower mineral availability than wheat, other sorghum varieties now require evaluation to identify those with improved mineral availability