作者机构：
[Jiangling Zhang; Guangfan Qu; Feiyan Yang; Fei Liu; Xudong He; Shuguo Sun] National Engineering Laboratory for Deep Process of Rice and Byproducts, Hunan Key Laboratory of Grain-oil Deep Process and Quality Control, Hunan Key Laboratory of Forestry Edible Resources Safety and Processing, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, 410004, Hunan, China;Institute of Quality Standard and Monitoring Technology for Agro-products of Guangdong Academy of Agricultural Sciences, Guangzhou, Guangdong, 510640, China;Key Laboratory of Testing and Evaluation for Agro-product Safety and Quality, Ministry of Agriculture and Rural Affairs, Guangzhou, Guangdong, 510640, China;[Xu Wang] Institute of Quality Standard and Monitoring Technology for Agro-products of Guangdong Academy of Agricultural Sciences, Guangzhou, Guangdong, 510640, China<&wdkj&>Key Laboratory of Testing and Evaluation for Agro-product Safety and Quality, Ministry of Agriculture and Rural Affairs, Guangzhou, Guangdong, 510640, China
通讯机构：
[Xu Wang] I;Institute of Quality Standard and Monitoring Technology for Agro-products of Guangdong Academy of Agricultural Sciences, Guangzhou, Guangdong, 510640, China<&wdkj&>Key Laboratory of Testing and Evaluation for Agro-product Safety and Quality, Ministry of Agriculture and Rural Affairs, Guangzhou, Guangdong, 510640, China
摘要：
Protein-polysaccharide complexes are important for food structure and emulsion stability, but controlling their functionality through pH-dependent interactions is still challenging. This study aims to investigate the effects of varying pH levels and mass ratios on the formation of quinoa protein isolate (QPI)-κ-carrageenan (κC) soluble complexes. Multispectral analysis, molecular docking, and molecular simulation were employed to examine the interactions, structure-physicochemical properties, and emulsifying characteristics of QPI and κC molecules. The results indicate that QPI-κC complexes with different mass ratios can form soluble complexes at pH 6.0. The fluorescence quenching and molecular docking results indicate that the dynamic fluorescence quenching observed between QPI and κC is primarily due to hydrophobic interactions, hydrogen bonding, and electrostatic forces. The incorporation of κC induces a change in the secondary structure of QPI, resulting in alterations to its crystal morphology and microstructure, thereby facilitating the formation of a stable complex. This is corroborated by the results from X-ray diffraction, scanning electron microscopy, and molecular simulations. Furthermore, the addition of κC enhances the stability of the QPI emulsion during a storage period of 7 d. The findings of this study contribute to the understanding of QPI-κC complexes as stabilizers for Pickering emulsions and their potential applications in food delivery systems.
Protein-polysaccharide complexes are important for food structure and emulsion stability, but controlling their functionality through pH-dependent interactions is still challenging. This study aims to investigate the effects of varying pH levels and mass ratios on the formation of quinoa protein isolate (QPI)-κ-carrageenan (κC) soluble complexes. Multispectral analysis, molecular docking, and molecular simulation were employed to examine the interactions, structure-physicochemical properties, and emulsifying characteristics of QPI and κC molecules. The results indicate that QPI-κC complexes with different mass ratios can form soluble complexes at pH 6.0. The fluorescence quenching and molecular docking results indicate that the dynamic fluorescence quenching observed between QPI and κC is primarily due to hydrophobic interactions, hydrogen bonding, and electrostatic forces. The incorporation of κC induces a change in the secondary structure of QPI, resulting in alterations to its crystal morphology and microstructure, thereby facilitating the formation of a stable complex. This is corroborated by the results from X-ray diffraction, scanning electron microscopy, and molecular simulations. Furthermore, the addition of κC enhances the stability of the QPI emulsion during a storage period of 7 d. The findings of this study contribute to the understanding of QPI-κC complexes as stabilizers for Pickering emulsions and their potential applications in food delivery systems.
作者机构：
[Chen Li] National Research and Development Center for Edible Fungi Processing (Wuhan), Institute of Agro-Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, 430064, China;Key Laboratory of Agro-Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Wuhan, 430064, China;[Jiangtao Li] College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, 410004, China;[Chaomin Yin; Xiuzhi Fan; Defang Shi; Jianhui Qiu; Fen Yao; Wei Yu; Hong Gao] National Research and Development Center for Edible Fungi Processing (Wuhan), Institute of Agro-Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, 430064, China<&wdkj&>Key Laboratory of Agro-Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Wuhan, 430064, China
通讯机构：
[Chaomin Yin; Wei Yu; Hong Gao] N;National Research and Development Center for Edible Fungi Processing (Wuhan), Institute of Agro-Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, 430064, China<&wdkj&>Key Laboratory of Agro-Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Wuhan, 430064, China
摘要：
Diet-induced metabolic disorder is a global health concern, and bioactive polysaccharides have been shown to mitigate metabolic disorder by modifying gut microbiota. Polysaccharides from Schizophyllum commune have shown excellent anti-obesity effects, but the specific regulatory mechanisms remain unclear. Herein, we reported that SCP could effectively inhibit 3 T3-L1 preadipocyte differentiation in vitro and supplementation with SCP alleviated obesity in HFD-fed mice. SCP treatment significantly enriched Faecalibaculum rodentium and ILA and increased the expression levels of several lipid metabolism-related genes including AMPKα , PGC-1α and PPARγ . The anti-obesogenic effects of SCP can be transferred by FMT. SCP supplementation and FMT significantly increased the ILA levels in serum and feces. Moreover, FMT significantly increased the levels of miR-144-5p, miR-142a-5p and miR-150-5p; these miRNAs were enriched in the phosphatidylinositol signaling pathway and were positively correlated with the content of ILA. The lipogenesis-related gene Nr2F6 was coregulated by the above miRNAs, and its expression level significantly increased in FMT mice. These results indicate that SCP ameliorates diet-induced obesity by increasing the abundance of F. rodentium and ILA as well as the expression levels of certain miRNAs. Our study may provide a new reference for understanding the anti-obesogenic effects of natural polysaccharides.
Diet-induced metabolic disorder is a global health concern, and bioactive polysaccharides have been shown to mitigate metabolic disorder by modifying gut microbiota. Polysaccharides from Schizophyllum commune have shown excellent anti-obesity effects, but the specific regulatory mechanisms remain unclear. Herein, we reported that SCP could effectively inhibit 3 T3-L1 preadipocyte differentiation in vitro and supplementation with SCP alleviated obesity in HFD-fed mice. SCP treatment significantly enriched Faecalibaculum rodentium and ILA and increased the expression levels of several lipid metabolism-related genes including AMPKα , PGC-1α and PPARγ . The anti-obesogenic effects of SCP can be transferred by FMT. SCP supplementation and FMT significantly increased the ILA levels in serum and feces. Moreover, FMT significantly increased the levels of miR-144-5p, miR-142a-5p and miR-150-5p; these miRNAs were enriched in the phosphatidylinositol signaling pathway and were positively correlated with the content of ILA. The lipogenesis-related gene Nr2F6 was coregulated by the above miRNAs, and its expression level significantly increased in FMT mice. These results indicate that SCP ameliorates diet-induced obesity by increasing the abundance of F. rodentium and ILA as well as the expression levels of certain miRNAs. Our study may provide a new reference for understanding the anti-obesogenic effects of natural polysaccharides.
作者机构：
[He, JinTao; Deng, Jing; Yang, ChengHao; Zhu, MingXuan; Li, Wen; Lin, QinLu] Cent South Univ Forestry & Technol, Coll Food Sci & Engn, Natl Engn Res Ctr Rice & Byproduct Deep Proc, Changsha 410004, Hunan, Peoples R China.
通讯机构：
[Li, W; Deng, J ] C;Cent South Univ Forestry & Technol, Coll Food Sci & Engn, Natl Engn Res Ctr Rice & Byproduct Deep Proc, Changsha 410004, Hunan, Peoples R China.
关键词：
Anti-Drosophila;Antifungal;Chinese bayberry;Electrospun;Essential oil;Food active packaging
摘要：
Fresh fruits are susceptible to microbial and insect infestation, and proper packaging is critical in reducing wastage. Essential oils are promising ingredients for food-active packaging, but their high volatility limits direct application. In this study, the inclusion complex (IC) of β-cyclodextrin/ Litsea cubeba essential oil was prepared and incorporated into polylactic acid nanofiber films to achieve the dual functions of antifungal and anti- Drosophila. The successful synthesis of IC was confirmed by XRD and DSC. The films were characterized by SEM, FT-IR, WCA, TGA, and mechanical properties, with good gas permeability and release profile. It showed good inhibition effects of Aspergillus niger , Curvularia lunata growth, and the egg hatching, third-instar larval growth of Drosophila melanogaster . In the actual preservation of Chinese bayberry, the shelf life was extended by 4 days. This research opened up new perspectives for the development of dual-functional food packaging that is resistant to microorganisms and insects.
Fresh fruits are susceptible to microbial and insect infestation, and proper packaging is critical in reducing wastage. Essential oils are promising ingredients for food-active packaging, but their high volatility limits direct application. In this study, the inclusion complex (IC) of β-cyclodextrin/ Litsea cubeba essential oil was prepared and incorporated into polylactic acid nanofiber films to achieve the dual functions of antifungal and anti- Drosophila. The successful synthesis of IC was confirmed by XRD and DSC. The films were characterized by SEM, FT-IR, WCA, TGA, and mechanical properties, with good gas permeability and release profile. It showed good inhibition effects of Aspergillus niger , Curvularia lunata growth, and the egg hatching, third-instar larval growth of Drosophila melanogaster . In the actual preservation of Chinese bayberry, the shelf life was extended by 4 days. This research opened up new perspectives for the development of dual-functional food packaging that is resistant to microorganisms and insects.
期刊：
Food and Humanity,2025年4:100487 ISSN：2949-8244
通讯作者：
Chun Liu
作者机构：
National Engineering Research Center for Rice and By-product Deep Processing, School of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, China;[Yakun Song; Qingjing Liu; Weiling Mo; Jianan Zhang; Xiangjin Fu; Chun Liu] National Engineering Research Center for Rice and By-product Deep Processing, School of Food Science and Engineering, Central South University of Forestry and Technology,Changsha 410004,China
通讯机构：
[Chun Liu] N;National Engineering Research Center for Rice and By-product Deep Processing, School of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, China
摘要：
Umami peptides are significant constituents of umami substances, boasting high nutritional value and flavor activity. Traditional peptide screening methods, such as those based on structure-activity relationships or the frequency of bioactive fragments, are inefficient and costly. Additionally, the majority of ingredients employed in the traditional discovery of umami peptides are of animal origin. In this study, online databases were utilized to conduct virtual screening of several protein subunits of legume origin to obtain peptides with potential umami taste. These peptides were further screened by molecular docking with the umami taste receptors T1R1/T1R3 to obtain the potential umami peptides DES and EDF with a superior fitting effect. Subsequently, they were subjected to solid-phase synthesis followed by organoleptic evaluations and electronic tongue tests. The results indicate that both DES and EDF are highly representative umami peptides, with DES exhibiting an especially desirable umami-enhancing effect. This study provides a new method for the development of plant-derived flavor peptides.
Umami peptides are significant constituents of umami substances, boasting high nutritional value and flavor activity. Traditional peptide screening methods, such as those based on structure-activity relationships or the frequency of bioactive fragments, are inefficient and costly. Additionally, the majority of ingredients employed in the traditional discovery of umami peptides are of animal origin. In this study, online databases were utilized to conduct virtual screening of several protein subunits of legume origin to obtain peptides with potential umami taste. These peptides were further screened by molecular docking with the umami taste receptors T1R1/T1R3 to obtain the potential umami peptides DES and EDF with a superior fitting effect. Subsequently, they were subjected to solid-phase synthesis followed by organoleptic evaluations and electronic tongue tests. The results indicate that both DES and EDF are highly representative umami peptides, with DES exhibiting an especially desirable umami-enhancing effect. This study provides a new method for the development of plant-derived flavor peptides.
期刊：
Archives of Microbiology,2025年207(4):1-17 ISSN：0302-8933
通讯作者：
Jun Liu
作者机构：
[Li, Run-Ya (59187847400); Li, Ru-Xue (59698913500); Zhang, Chen-Yu (58916488000); Liu, Xin-Yi (58916196200); Li, Hao (59698070700); Li, Jing (59698704200)] Hunan Key Laboratory of Grain-oil Deep Process and Quality Control, National Engineering Research Center of Rice and Byproduct Deep Processing, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, 410004, Hunan, China;[Xiao, Shaoxiang (59698070600)] Hunan Vocational College of Science and Technology, Changsha, 410004, Hunan, China;[Liu, Jun (56340007400)] Hunan Key Laboratory of Grain-oil Deep Process and Quality Control, National Engineering Research Center of Rice and Byproduct Deep Processing, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, 410004, Hunan, China. liujundandy@csuft.edu.cn
通讯机构：
[Jun Liu] H;J. Liu;Hunan Key Laboratory of Grain-oil Deep Process and Quality Control, National Engineering Research Center of Rice and Byproduct Deep Processing, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan, 410004, China;email: liujundandy@csuft.edu.cn
摘要：
Although rice bran active peptide (RBAP) has potent antioxidant properties, its practical applications have been limited by its low bioavailability. In this study, we hypothesized that pH-responsive hydrogels prepared from the ionic gelation between chitosan and alginate could be a promising delivery system of short-chain peptides, like RBAP, for protecting them from chemical degradation during digestion and improving their functionality. The hydrogel beads retained RBAP in the gastric environment due to strong interactions between two biopolymers and RBAP, followed by a sustained release of more than 70 % peptide in the intestinal condition, thus improving its gastrointestinal stability. The RBAP-loaded hydrogel beads not only significantly enhanced free radical scavenging ability by 3–7 times during digestion but also protected human umbilical vein endothelial cells from H 2 O 2 -induced oxidative stress after digestion. This study presents a novel hydrogel platform for enhancing the gastrointestinal stability and functional efficacy of RBAP and other water-soluble peptides.
Although rice bran active peptide (RBAP) has potent antioxidant properties, its practical applications have been limited by its low bioavailability. In this study, we hypothesized that pH-responsive hydrogels prepared from the ionic gelation between chitosan and alginate could be a promising delivery system of short-chain peptides, like RBAP, for protecting them from chemical degradation during digestion and improving their functionality. The hydrogel beads retained RBAP in the gastric environment due to strong interactions between two biopolymers and RBAP, followed by a sustained release of more than 70 % peptide in the intestinal condition, thus improving its gastrointestinal stability. The RBAP-loaded hydrogel beads not only significantly enhanced free radical scavenging ability by 3–7 times during digestion but also protected human umbilical vein endothelial cells from H 2 O 2 -induced oxidative stress after digestion. This study presents a novel hydrogel platform for enhancing the gastrointestinal stability and functional efficacy of RBAP and other water-soluble peptides.
摘要：
Mustard is traditionally prepared through natural fermentation. However, this method is associated with food quality issues, including long fermentation periods, inconsistent quality, and high nitrite (NIT) levels. In this study, Lactiplantibacillus plantarum SYS-4 was prepared as a direct solid fermentation agent using vacuum freeze-drying. The response surface method was employed to optimize the concentration of the protective agent and evaluate its storage stability. Fresh mustard was inoculated with the fermentation agent, and the quality parameters of the mustard during fermentation were comprehensively analyzed. The findings showed that the optimal concentration (g/100 mL) of the lyophilized protective agents, determined by response surface analysis, was 12.50 trehalose, 5.50 mannitol, and 12.00 skimmed milk. Under these conditions, the survival rate of Lactiplantibacillus plantarum SYS-4 freeze-drying agent reached 80.15 ± 1.04 %. The viable bacteria count was significantly negatively correlated with storage time, storage temperature, and water activity ( Aw ) ( P < 0.05 ), with maximum storage stability observed at Aw levels between 0.10 and 0.12. Compared to natural fermentation, inoculation with Lactiplantibacillus plantarum SYS-4 significantly decreased the time required for acid accumulation, accelerated the fermentation endpoint (pH 3.45, total acid content of 0.74 %), prevented the formation of the “nitrite peak,' and decreased NIT levels. Headspace Solid Phase Micro-extraction Gas Chromatography-mass Spectrometry (HS-SPME-GC-MS) analysis identified esters, alcohols, aldehydes, ketones, alkanes, and nitriles. Esters were the dominant flavor compounds in both methods. However, the relative ester content increased by 7.01 % with Lactiplantibacillus plantarum SYS-4 fermentation, while the content of characteristic flavor compounds, such as allyl isothiocyanate, decreased. Sensory evaluation showed that Lactiplantibacillus plantarum SYS-4 fermentation reduced the spiciness of mustard, yielding a milder flavor profile with a more pronounced sour flavor. Furthermore, the inoculated fermentation preserved the desirable texture of natural fermentation while enhancing overall acceptability.
Mustard is traditionally prepared through natural fermentation. However, this method is associated with food quality issues, including long fermentation periods, inconsistent quality, and high nitrite (NIT) levels. In this study, Lactiplantibacillus plantarum SYS-4 was prepared as a direct solid fermentation agent using vacuum freeze-drying. The response surface method was employed to optimize the concentration of the protective agent and evaluate its storage stability. Fresh mustard was inoculated with the fermentation agent, and the quality parameters of the mustard during fermentation were comprehensively analyzed. The findings showed that the optimal concentration (g/100 mL) of the lyophilized protective agents, determined by response surface analysis, was 12.50 trehalose, 5.50 mannitol, and 12.00 skimmed milk. Under these conditions, the survival rate of Lactiplantibacillus plantarum SYS-4 freeze-drying agent reached 80.15 ± 1.04 %. The viable bacteria count was significantly negatively correlated with storage time, storage temperature, and water activity ( Aw ) ( P < 0.05 ), with maximum storage stability observed at Aw levels between 0.10 and 0.12. Compared to natural fermentation, inoculation with Lactiplantibacillus plantarum SYS-4 significantly decreased the time required for acid accumulation, accelerated the fermentation endpoint (pH 3.45, total acid content of 0.74 %), prevented the formation of the “nitrite peak,' and decreased NIT levels. Headspace Solid Phase Micro-extraction Gas Chromatography-mass Spectrometry (HS-SPME-GC-MS) analysis identified esters, alcohols, aldehydes, ketones, alkanes, and nitriles. Esters were the dominant flavor compounds in both methods. However, the relative ester content increased by 7.01 % with Lactiplantibacillus plantarum SYS-4 fermentation, while the content of characteristic flavor compounds, such as allyl isothiocyanate, decreased. Sensory evaluation showed that Lactiplantibacillus plantarum SYS-4 fermentation reduced the spiciness of mustard, yielding a milder flavor profile with a more pronounced sour flavor. Furthermore, the inoculated fermentation preserved the desirable texture of natural fermentation while enhancing overall acceptability.
关键词：
3D printing;Formation mechanisms;HIPEs;Protein-polyphenol-polysaccharide complexes
摘要：
This study investigates the formation mechanism of the quinoa protein isolate (QPI), tannic acid (TA), and high methoxyl pectin (HMP) ternary complex, while exploring the potential of stable high internal phase emulsions (HIPEs) in 3D-printed food applications. The results indicate that QPI-TA (QT) complex and HMP primarily form the QPI-TA-HMP (QTH) ternary complex through hydrophobic interactions, hydrogen bonding, and electrostatic forces. By adjusting the ratio of QT to HMP, QTH complexes with high stability and zeta potential across a wide pH range can be achieved. HIPEs prepared with QTH complexes exhibit smaller oil droplet diameters, high hardness, resilience and mechanical properties, suggesting that they possess physiochemical characteristics suitable for edible ink applications. This was validated by using the HIPEs as edible inks to 3D print model food objects. This study advances the rational design of ternary biopolymer complexes as emulsifiers and offers valuable insights into the development of food inks.
This study investigates the formation mechanism of the quinoa protein isolate (QPI), tannic acid (TA), and high methoxyl pectin (HMP) ternary complex, while exploring the potential of stable high internal phase emulsions (HIPEs) in 3D-printed food applications. The results indicate that QPI-TA (QT) complex and HMP primarily form the QPI-TA-HMP (QTH) ternary complex through hydrophobic interactions, hydrogen bonding, and electrostatic forces. By adjusting the ratio of QT to HMP, QTH complexes with high stability and zeta potential across a wide pH range can be achieved. HIPEs prepared with QTH complexes exhibit smaller oil droplet diameters, high hardness, resilience and mechanical properties, suggesting that they possess physiochemical characteristics suitable for edible ink applications. This was validated by using the HIPEs as edible inks to 3D print model food objects. This study advances the rational design of ternary biopolymer complexes as emulsifiers and offers valuable insights into the development of food inks.
摘要：
Microcystin-LR (MC-LR) is a toxin that causes hepatic steatosis. Our previous study found that exposure to 60 μg/L MC-LR for 9 months resulted in liver lipid accumulation, but the underlying mechanisms remain elusive. Herein, for the first time, fatty acid-targeted metabolome and RNA-seq were combined to probe the effect and mechanism of chronic (12-month) MC-LR treatment on mice lipid metabolism at environmental-related levels (1, 60, and 120 μg/L). It was found that MC-LR dose-dependently raised serum and liver lipid levels. The total cholesterol (TC) levels in the liver were significantly increased following treatment with 1 μg/L MC-LR (equivalent to 0.004 μ/L in human). Treatment with 60 and 120 μg/L MC-LR significantly elevated TC and triglyceride (TG) levels in both serum and liver. Serum fatty acid-targeted metabolome analysis demonstrated that exposure to 1, 60, and 120 μg/L MC-LR caused significant alterations in the fatty acid profile. Chronic 1, 60, and 120 μg/L MC-LR treatment significantly increased serum polyunsaturated fatty acids (PUFAs), including conjugated linoleic acid and eicosapentaenoic acid, which positively correlated with serum or liver TG levels. Chronic exposure to 120 μg/L MC-LR led to a significant decrease in the accumulation of saturated fatty acids, including citramalic acid, pentadecanoic acid, and docosanoic acid, which were negatively correlated with serum or liver lipid levels. These findings suggested that 1 μg/L MC-LR exposure caused mild lipid metabolism disruption, while 60 and 120 μg/L MC-LR treatment resulted in pronounced hepatic steatosis in mice. Transcriptome analysis revealed that chronic environmental MC-LR treatment regulated the expression of genes involved in the phosphatidylinositol 3-kinase (PI3K) complex and fatty acid metabolism. Western blotting and RT-qPCR confirmed that chronic environmental MC-LR exposure activated the PI3K/AKT/mTOR signaling pathway, the downstream of fads3 gene that participates in fatty acid desaturation was upregulated, fatty acid degradation-related genes, including acsl1, acsl4, and ehhadh were inhibited, and lipid transport-related genes, including slc27a4 and apol7a, were promoted. Thus, chronic environmental MC-LR exposure boosts hepatic steatosis. Our work indicated that the limit concentration of 1 μg/L MC-LR in human drinking water for safety needs to be discussed. The study provides the first evidence of the fatty acid profile and gene changes and gains new insights into the mechanisms of chronic environmental MC-LR treatment-induced hepatic steatosis.
作者机构：
[Ding, Yuqin; Ding, YQ; Zhang, Lingzhi; Tang, Wanting; Lin, Lizhong; Ren, Jing; Mo, Yijie; Lin, Yanxin; Guo, Xiao] Cent South Univ Forestry & Technol, Coll Food Sci & Engn, Natl Engn Res Ctr Rice & By Prod Deep Proc, Changsha 410004, Peoples R China.
通讯机构：
[Ding, YQ ] C;Cent South Univ Forestry & Technol, Coll Food Sci & Engn, Natl Engn Res Ctr Rice & By Prod Deep Proc, Changsha 410004, Peoples R China.
关键词：
Mannan oligosaccharides;Curdlan;Cryoprotection activity;Surimi;Myofibrillar protein structure;Freeze-thaw cycles
摘要：
The cryoprotective effects of mannan oligosaccharides (MOS) and curdlan (CU) on the quality of grass carp surimi after freeze-thaw cycles (FTCs) were assessed using the response surface methodology. The optimal contents of MOS (6.79 %, w /w) and CU (0.45 %, w/w) produced minimum thawing losses and the highest gel strength of surimi after five times FTCs. MOS, CU, and their mixture demonstrated cryoprotective effects on grass carp surimi. Compared to MOS or CU alone, MOS-CU displayed synergistic cryoprotective effects, as evidenced by the better prevention of thawing losses of surimi, the superior retardation of the aggregation and denaturation of MP, the amelioration of the gel strength and WHC of surimi gel. Moreover, the MOS-CU mixture demonstrated cryoprotective effects equivalent to those of commercial cryoprotectant on grass carp surimi from zero to five times FTCs and even outperformed CC after seven times FTCs.
The cryoprotective effects of mannan oligosaccharides (MOS) and curdlan (CU) on the quality of grass carp surimi after freeze-thaw cycles (FTCs) were assessed using the response surface methodology. The optimal contents of MOS (6.79 %, w /w) and CU (0.45 %, w/w) produced minimum thawing losses and the highest gel strength of surimi after five times FTCs. MOS, CU, and their mixture demonstrated cryoprotective effects on grass carp surimi. Compared to MOS or CU alone, MOS-CU displayed synergistic cryoprotective effects, as evidenced by the better prevention of thawing losses of surimi, the superior retardation of the aggregation and denaturation of MP, the amelioration of the gel strength and WHC of surimi gel. Moreover, the MOS-CU mixture demonstrated cryoprotective effects equivalent to those of commercial cryoprotectant on grass carp surimi from zero to five times FTCs and even outperformed CC after seven times FTCs.
摘要：
Petroleum-based plastics dominate the fruit packaging market, but the microplastics migration poses ecological and health risks. This study developed an active packaging by electrospun polylactic acid (PLA) with sugarcane bagasse-derived nanocellulose (NC) and natural antimicrobial agent paeonol (Pae), providing a sustainable solution for extending shelf life. The films were optimized and characterized by SEM, FTIR, WCA, TGA, DSC, and mechanical properties. The results showed that NC significantly improved the mechanical properties of films (The tensile strength was 2.77 ± 0.49 MPa, and the elongation at break was 171.81 ± 5.29 %). Pae exhibited release properties and showed antimicrobial effect against Escherichia coli and Staphylococcus aureus with MICs of 300 μg/mL and 500 μg/mL, also inhibited Penicillium spp., isolated from rotten red grapes. PLA/NC/Pae film effectively slowed decay and extended the shelf life of red grapes by 2–3 days. This work provided a green strategy for converting agricultural waste into high-performance food packaging.
Petroleum-based plastics dominate the fruit packaging market, but the microplastics migration poses ecological and health risks. This study developed an active packaging by electrospun polylactic acid (PLA) with sugarcane bagasse-derived nanocellulose (NC) and natural antimicrobial agent paeonol (Pae), providing a sustainable solution for extending shelf life. The films were optimized and characterized by SEM, FTIR, WCA, TGA, DSC, and mechanical properties. The results showed that NC significantly improved the mechanical properties of films (The tensile strength was 2.77 ± 0.49 MPa, and the elongation at break was 171.81 ± 5.29 %). Pae exhibited release properties and showed antimicrobial effect against Escherichia coli and Staphylococcus aureus with MICs of 300 μg/mL and 500 μg/mL, also inhibited Penicillium spp., isolated from rotten red grapes. PLA/NC/Pae film effectively slowed decay and extended the shelf life of red grapes by 2–3 days. This work provided a green strategy for converting agricultural waste into high-performance food packaging.
通讯机构：
[Liu, C ] C;Cent South Univ Forestry & Technol, Natl Engn Res Ctr Rice & By Prod Deep Proc, Sch Food Sci & Engn, Changsha 410004, Peoples R China.
关键词：
Fermented Brown Rice noodles;Lysine addition;Sensory evaluation;Cooking quality;Texture
摘要：
Various concentrations of lysine were added to Lactobacillus fermentum -fermented brown rice flour to examine their effects on the sensory evaluation, color, pH, cooking quality, and texture of the resulting noodles. The potential mechanisms were explored through analyses of water distribution, thermodynamic properties, crystallinity, and microstructural observations using low-field nuclear magnetic resonance (LF-NMR), differential scanning calorimetry (DSC), X-ray diffraction (XRD), and scanning electron microscopy (SEM). Low concentrations of lysine (1 % and 3 %) effectively mitigated sourness while maintaining a color similar to natural brown rice noodles, with minimal structural damage and good cooking quality. The 3 % lysine group received the highest sensory scores (73.3 ± 5.4), likely due to moderate lysine-mediated starch network formation and improved water retention. While, a high lysine concentration (5 %) resulted in an undesirable reddish-brown color, poor texture and cooking quality. This is likely due to the formation of rigid lysine-mediated starch structures, which made the noodles brittle.
Various concentrations of lysine were added to Lactobacillus fermentum -fermented brown rice flour to examine their effects on the sensory evaluation, color, pH, cooking quality, and texture of the resulting noodles. The potential mechanisms were explored through analyses of water distribution, thermodynamic properties, crystallinity, and microstructural observations using low-field nuclear magnetic resonance (LF-NMR), differential scanning calorimetry (DSC), X-ray diffraction (XRD), and scanning electron microscopy (SEM). Low concentrations of lysine (1 % and 3 %) effectively mitigated sourness while maintaining a color similar to natural brown rice noodles, with minimal structural damage and good cooking quality. The 3 % lysine group received the highest sensory scores (73.3 ± 5.4), likely due to moderate lysine-mediated starch network formation and improved water retention. While, a high lysine concentration (5 %) resulted in an undesirable reddish-brown color, poor texture and cooking quality. This is likely due to the formation of rigid lysine-mediated starch structures, which made the noodles brittle.
摘要：
The rice polishing ratio has an essential effect on the flavour quality of sake. This study comprehensively describes the relationship between the polishing ratio and sake quality. As the polishing ratio decreased, the outer layer of rice suffered more structural damage. Moisture was more readily accessible to the interior of the rice. The pasting properties of the rice were significantly improved, resulting in a more complete fermentation. The above results decreased the aldehydes and ketones content in steamed rice from 65.61 μg/mL to 51.82 μg/mL, leading to a reduction of off-flavours caused by their over-accumulation. The polishing ratio also had a significant effect on sake flavour. A lower polishing ratio reduced higher alcohols, like 3-methyl-1-butanol. The flavour perceived in the sake changed from herbal to alcohol aroma. The final results showed that the flavour compounds in the sake were highest when the polishing ratio was 50%. Among them, the contents of key flavour compounds such as ethyl acetate and ethyl caproate were peaked. And the content of bitter amino acids was low. Therefore, rice with a polishing ratio of 50% is the most suitable for sake brewing. The results of this study provide a scientific basis for the accuracy of rice processing in sake brewing.
The rice polishing ratio has an essential effect on the flavour quality of sake. This study comprehensively describes the relationship between the polishing ratio and sake quality. As the polishing ratio decreased, the outer layer of rice suffered more structural damage. Moisture was more readily accessible to the interior of the rice. The pasting properties of the rice were significantly improved, resulting in a more complete fermentation. The above results decreased the aldehydes and ketones content in steamed rice from 65.61 μg/mL to 51.82 μg/mL, leading to a reduction of off-flavours caused by their over-accumulation. The polishing ratio also had a significant effect on sake flavour. A lower polishing ratio reduced higher alcohols, like 3-methyl-1-butanol. The flavour perceived in the sake changed from herbal to alcohol aroma. The final results showed that the flavour compounds in the sake were highest when the polishing ratio was 50%. Among them, the contents of key flavour compounds such as ethyl acetate and ethyl caproate were peaked. And the content of bitter amino acids was low. Therefore, rice with a polishing ratio of 50% is the most suitable for sake brewing. The results of this study provide a scientific basis for the accuracy of rice processing in sake brewing.
摘要：
Reverse micelles ubiquitously assemble in the presence of water and amphiphilic substances in edible oils and are the primary locations for oxidation-related reactions. This study revealed the role of reverse micelles in controlling the efficiencies of epigallocatechin gallate (EGCG) and epigallocatechin (EGC) in suppressing the heating-induced deterioration of camellia oil. Using hydroperoxides, conjugated dienes, and carbonylic compounds, we determined that reverse micelles could dually regulate the efficiencies of EGCG and EGC in suppressing the degradation of camellia oil. In particular, reverse micelles in an aliquot containing 500 mu mol/kg EGC positively controlled EGC activity; however, those containing 500, 10, and 10 mu mol/kg of EGCG, EGC, and EGCG, respectively, showed negative effects to corresponding phenolic compounds. Thus, the influence of reverse micelles depends on the concentration and polarity of phenolic compounds. This study provides a new perspective for the development of antioxidant strategies for camellia oil.Practical Application: This study highlights the critical role of reverse micelles in modulating the antioxidant efficiency of epigallocatechin gallate (EGCG) and epigallocatechin (EGC) in camellia oil. Understanding how reverse micelles influence these antioxidants' activity depending on their concentration and polarity provides valuable insight for optimizing antioxidant formulations in edible oils. These results can guide the design of more effective antioxidant delivery systems or processing conditions to enhance the oxidative stability and shelf life of camellia oil and potentially other edible oils.
摘要：
The causal impact of blood metabolites on OA has yet to be definitively established, further studies are needed to explore the specific roles of metabolites in OA. This is a genetic correlation and two-sample bidirectional mendelian randomization study. GWAS summary data of metabolites and OA were extracted from large-scale GWAS study based on Europeans and Asians. LDSC was conducted to estimate the genetic correlations between 233 circulating metabolites and 11 OA phenotypes, MR was then performed to explore the casual association. 41.20% of the metabolic traits showed genetic correlation with All OA, 15.88% with Knee/Hip OA, 51.50% with Knee OA, and 52.79% with Spine OA. No significant genetic correlations were detected between the metabolic traits and other OA phenotypes. Lactate levels was associated with increased odds of All OA (OR: 1.1558, P<0.001), Hip OA (OR: 1.1446, P=0.004), Knee/Hip OA (OR: 1.1820, P<0.001), Knee OA (OR: 1.1375, P=0.001), Spine OA (OR: 1.3179, P<0.001), THR (OR: 1.5290, P<0.001), and TJR (OR: 1.2827, P<0.001), except for Thumb OA (OR: 0.9429, P<0.001). Ratio of conjugated linoleic acid to total fatty acids was associated 6 OA phenotypes: Hip OA (OR: 0.9522, P=0.035), Knee/Hip OA (OR: 1.0890, P<0.001), Knee OA (OR: 1.1429, P<0.001), THR (OR: 1.3800, P<0.001), TJR (OR: 1.3102, P<0.001), and TKR (OR: 1.2555, P<0.001). Glycerol levels exhibited significant MR associations with four OA phenotypes: Finger OA (OR: 1.1409, P=0.036). This study underscores genetic and causal connections between specific metabolites and OA. These findings could inform future therapeutic metabolic pathways involved in OA.
期刊：
INTERNATIONAL JOURNAL OF FOOD ENGINEERING,2025年21(2):129-137 ISSN：2194-5764
通讯作者：
Liu, C
作者机构：
[Guan, Chunmin; Liu, C; Liu, Chun; Xiang, Xiongzi; Wang, Qing; Qiao, Fan; Lin, Qinlu] Cent South Univ Forestry & Technol, Natl Engn Res Ctr Rice & By Prod Deep Proc, Sch Food Sci & Engn, Changsha 410004, Peoples R China.;[Luo, Lijuan] Huazhong Agr Univ, Coll Food Sci & Technol, Wuhan 430070, Peoples R China.
通讯机构：
[Liu, C ] C;Cent South Univ Forestry & Technol, Natl Engn Res Ctr Rice & By Prod Deep Proc, Sch Food Sci & Engn, Changsha 410004, Peoples R China.
关键词：
soybean protein isolate (SPI);transglutaminase (TG);konjac glucomannan (KGM);dry rice noodles;cooking and eating quality;glycemic index (GI)
摘要：
Abstract In this study, rice noodles were developed with the goal of improving texture, cooking quality, sensory attributes, and reducing glycemic impact by adding transglutaminase (TG), soybean protein isolate (SPI), and konjac glucomannan (KGM) to indica rice flour using a single-screw extruder. Compared to the control group without these additives, the textural analysis results showed that the addition of 0.5 % TG, 0.5 % KGM, and 3 % SPI significantly improved chewiness. For cooking and sensory quality, this formulation exhibited the lowest cooking loss rate (CLR), a reduced iodine blue value, the highest water absorption rate (WAR), and superior overall acceptability in comparison to the control. In terms of color properties, this group showed a 1.66 % increase in L* (lightness) and a 0.78 % decrease in a* (red-green value) compared to the control. Furthermore, the in vitro digestion results revealed a decrease of 3.87 % in estimated glycemic index (eGI) and an 8.03 % reduction in glycemic load (GL) for the 0.5 % TG + 0.5 % KGM + 3 % SPI group relative to the control. This study demonstrates the potential to enhance rice noodle quality while lowering glycemic impact.
摘要：
Calcium treatments are effective in reducing grapevine berry cracking. However, the underlying mechanism of calcium on grapevine berry cracking is not well-known. This work aims to explore the potential molecular mechanism of calcium treatment regulating grapevine berry cracking. 5 g/L of calcium chloride was sprayed at flowering period (A), early (B) and late (C) fruit development period of grapevine, non-calcium sprayed treatment as control (D). The molecular mechanism of calcium treatment on berry skin cracking was studied by RNA-seq. Meanwhile, the key genes [pectin lyase gene (VITPL1)] were analyzed for function verification of overexpression. The other glycan degradation, Peroxisome, Oxidative phosphorylation, Plant hormone signal transduction, and Diterpenoid biosynthesis ( p < .05) were directly related to fruit cracking. Meanwhile, 20 genes related to antioxidase were identified, treatment with calcium increased the expression of genes associated with the antioxidant enzyme. Transcripts related to the xanthine dehydrogenase and abscisic aldehyde oxidase (ABA pathway) were found to be down-regulated. 70 genes related to cell wall catabolism were identified, treatment with calcium decreased the expression of genes associated with cell wall catabolism. Furthermore, the VITPL1 gene has a strong effect on grapevine fruit cracking. Calcium treatment significantly reduced the expression level of VITPL1. Calcium can reduce fruit cracking by increasing the level of antioxidant enzyme genes, and decreasing the level of ABA synthesis genes and cell wall catabolism genes (in particular, VITPL1) in the pericarp. Meanwhile, overall A treatment group was the more effective.
摘要：
To improve the application of insoluble protein-polysaccharide-phenol natural complex particles as Pickering emulsion stabilizers within the food industry, insoluble rice bran protein-polysaccharide-phenol natural complex (IRBPPP) was modified using epigallocatechin-3-gallate (EGCG) under alkaline conditions. The addition of EGCG increased the bound phenol content and soluble protein content of IRBPPP, and decreased the free amino content, ζ-potential, surface hydrophobicity, and contact angle of IRBPPP. The addition of moderate EGCG (12.5–25 mg/g) enhanced the protein flexibility in IRBPPP (α-helix/β-sheet decreased from 23.56 % to 18.74 %) and induced the transition from highly hydrophilic particles to near-neutral particles (contact angle decreased from 139.8° to 87.3°), which enhanced the Pickering emulsion stability. Conversely, the addition of excessive EGCG (100 mg/g) reduced the stability of IRBPPP-EGCG-stabilized Pickering emulsion compared to the addition of moderate EGCG. Overall, the EGCG modification altered the Pickering emulsion stability by modulating protein flexibility, particle morphology, and hydrophilicity of IRBPPP.
To improve the application of insoluble protein-polysaccharide-phenol natural complex particles as Pickering emulsion stabilizers within the food industry, insoluble rice bran protein-polysaccharide-phenol natural complex (IRBPPP) was modified using epigallocatechin-3-gallate (EGCG) under alkaline conditions. The addition of EGCG increased the bound phenol content and soluble protein content of IRBPPP, and decreased the free amino content, ζ-potential, surface hydrophobicity, and contact angle of IRBPPP. The addition of moderate EGCG (12.5–25 mg/g) enhanced the protein flexibility in IRBPPP (α-helix/β-sheet decreased from 23.56 % to 18.74 %) and induced the transition from highly hydrophilic particles to near-neutral particles (contact angle decreased from 139.8° to 87.3°), which enhanced the Pickering emulsion stability. Conversely, the addition of excessive EGCG (100 mg/g) reduced the stability of IRBPPP-EGCG-stabilized Pickering emulsion compared to the addition of moderate EGCG. Overall, the EGCG modification altered the Pickering emulsion stability by modulating protein flexibility, particle morphology, and hydrophilicity of IRBPPP.
