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<p>Although existing research on fruit powder-fortified cereal products has primarily focused on antioxidant activity, systematic studies investigating the in vitro xanthine oxidase (XOD) inhibitory effects related to hyperuricaemia intervention remain scarce. Furthermore, no studies have yet determined how to balance maintaining steamed bread quality with their uric acid-lowering functional activity following cherry powder addition. This study is the first to apply cherry powder to steamed bread production, providing a comprehensive analysis of its textural quality, antioxidant activity and in vitro XOD inhibitory activity. This study therefore fills a critical research gap. We combined CP with gluten flour and coix seed powder to make steamed bread and found that replacing 10% of the flour with CP produced the best balance of quality and functionality. This study addresses this gap. A 10% CP replacement rate was confirmed to be the optimal formulation. The 10% CP group reduced the hardness of the steamed bread to 402.99&#xa0;g, resulting in a softer texture. This process involves converting weakly bound water into strongly bound water while avoiding damage to the gluten network structure. However, when the CP replacement rate exceeded 10%, it decreased the bulk density and total porosity. As the CP replacement ratio increased, its antioxidant and in vitro XOD inhibitory activities increased in a dose-dependent manner. In the 20% CP group, the DPPH radical scavenging and in vitro XOD inhibition rates were 12.04% and 11.86%, respectively. Correlation analysis confirmed that total phenolic content is the primary factor contributing to these functional properties (<i>r</i> &gt; 0.79). This study demonstrates that adding cherry powder to steamed bread can enhance their functional value while maintaining quality standards. The study provides in vitro experimental evidence of the potential role of cherry powder in regulating uric acid levels, offering theoretical and technical support for the development of functional, grain-based staple foods that could lower uric acid levels.</p>

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Research on the potential of cherry powder steamed bread to reduce uric acid levels: combined analysis of quality characteristics, antioxidant capacity and xanthine oxidase inhibition

  • 期刊论文

  • 发表日期：

    2026年5月5日

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  • Menglong Liu,
  • Jiahui Xu,
  • Pengxiang Zhao,
  • Jinying Guo,
  • Yuanyuan Chen,
  • Chonghui Yue,
  • Peiyan Li,
  • Denglin Luo,
  • Shumin Xi,
  • Haiyan Gao,
  • Zhouya Bai

摘要

Although existing research on fruit powder-fortified cereal products has primarily focused on antioxidant activity, systematic studies investigating the in vitro xanthine oxidase (XOD) inhibitory effects related to hyperuricaemia intervention remain scarce. Furthermore, no studies have yet determined how to balance maintaining steamed bread quality with their uric acid-lowering functional activity following cherry powder addition. This study is the first to apply cherry powder to steamed bread production, providing a comprehensive analysis of its textural quality, antioxidant activity and in vitro XOD inhibitory activity. This study therefore fills a critical research gap. We combined CP with gluten flour and coix seed powder to make steamed bread and found that replacing 10% of the flour with CP produced the best balance of quality and functionality. This study addresses this gap. A 10% CP replacement rate was confirmed to be the optimal formulation. The 10% CP group reduced the hardness of the steamed bread to 402.99 g, resulting in a softer texture. This process involves converting weakly bound water into strongly bound water while avoiding damage to the gluten network structure. However, when the CP replacement rate exceeded 10%, it decreased the bulk density and total porosity. As the CP replacement ratio increased, its antioxidant and in vitro XOD inhibitory activities increased in a dose-dependent manner. In the 20% CP group, the DPPH radical scavenging and in vitro XOD inhibition rates were 12.04% and 11.86%, respectively. Correlation analysis confirmed that total phenolic content is the primary factor contributing to these functional properties (r > 0.79). This study demonstrates that adding cherry powder to steamed bread can enhance their functional value while maintaining quality standards. The study provides in vitro experimental evidence of the potential role of cherry powder in regulating uric acid levels, offering theoretical and technical support for the development of functional, grain-based staple foods that could lower uric acid levels.