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.
作者机构：
[Gangping Xiong; Qing Wang; Xiongzi Xiang; Zhao Long; Zhengyu Huang; Yuqin Ding; 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;Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China;[Lijuan Luo] 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<&wdkj&>Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, 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
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：
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.
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：
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：
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.
通讯机构：
[Liang, Y ] C;Cent South Univ Forestry & Technol, Coll Food Sci & Engn, Natl Engn Res Ctr Rice & Byprod Deep Proc, Mol Nutr Branch, Changsha 410004, Hunan, Peoples R China.
摘要：
Food-derived multifunctional peptides offer numerous health benefits through different biochemical pathways. However, their impact on aging-related atherosclerotic cardiovascular disease (ASCVD), especially atherosclerosis, remains underexplored despite cardiovascular disease (CVD) being the leading cause of death globally. In this study, NHANES data and Mendelian randomization were used to analyze the association between lipid metabolism disorders, systemic immune responses, dietary inflammatory index, and ASCVD. The results showed that they were all positively correlated with ASCVD. A dietary intervention was used to induce a mouse model of atherosclerosis through a high-fat diet (HFD). Our findings demonstrate that rice bran peptide could mitigate the typical pathological features of atherosclerosis. Molecular docking analysis further predicted that lectin-like oxidized low-density lipoprotein receptor-1 (LOX-1) is a key target of rice bran peptide. This prediction was validated through a two-cell model of endothelial cells and lox-1-interfered macrophages. Therefore, targeting LOX-1 with rice bran peptide inhibits the excessive uptake of oxidized LDL (ox-LDL) by macrophages, thereby hindering the mass production of foam cells, which is crucial in preventing the early onset of atherosclerosis.
摘要：
Ganoderma lingzhi is a new species of the prize medicinal mushroom Ganoderma (Agaricomycetes). Using angiotensin I-converting enzyme (ACE) as a target, a tripeptide Ser-Tyr-Pro (SYP) was discovered with preponderant ACE inhibitory activity with an 50% inhibiting concentration (IC50) value of 62.50 mu g/mL attribute to the formed salt bridge and hydrogen bonds between SYP and ACE. SYP even maintained superior bioactivity after intestinal digestion, and exerted no cytotoxicity, but presented incomplete bioavailability in blood of spontaneous hypertensive rats (SHRs). Furthermore, it performed antihypertensive effect in vivo by inhibiting the influx of Ca2+ through activating endothelial NO synthase (eNOS)/NO/guanosine 3',5'-cyclic monophosphate (cGMP) pathway, accompanied by attenuating angiotensin II (Ang II)/NADPH oxidase (NOX)/ reactive oxygen species (ROS) pathway. This work not only discoverers a novel pharmacological ingredient from medicinal mushroom G. lingzhi for hypertension therapy, but also provides an insight into molecular mechanism of the ACE inhibitory peptide (ACEIP) on lowering blood pressure. (c) 2025 Beijing Academy of Food Sciences. Publishing services by Tsinghua University Press. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
关键词：
Acute CO poisoning;Carbon monoxide;Gaseous signaling molecule;Hyperbaric oxygen therapy
摘要：
Carbon monoxide (CO) is a colorless, odorless, toxic, and polluting gas produced by the incomplete combustion of carbon-containing substances such as coal and petroleum. CO is also a gaseous signaling molecule, which participates in and regulates a series of physiological and pathological processes. In this work, two kinds of CO-activated fluorescence probes 2 and 4 were designed and synthesized for the rapid detection of CO and evaluation of acute CO poisoning by hyperbaric oxygen therapy. Specifically, 2 and 4 both used the allyl formate group as the CO response unit and when they reacted with CO, the response group broke off and the fluorescence burst effect subsided, allowing them to regain fluorescence. In addition, because of the excellent optical properties of 4 (especially, colorimetric and near-infrared (NIR) fluorescence), subsequent experiments were performed with 4 as a representative for imaging CO in zebrafish and mice with impressive results. Interestingly, 4 has been successfully used for assessing acute CO poisoning by hyperbaric oxygen therapy with satisfactory results, revealing practical application in the connection between CO and hyperbaric oxygen therapy.
Carbon monoxide (CO) is a colorless, odorless, toxic, and polluting gas produced by the incomplete combustion of carbon-containing substances such as coal and petroleum. CO is also a gaseous signaling molecule, which participates in and regulates a series of physiological and pathological processes. In this work, two kinds of CO-activated fluorescence probes 2 and 4 were designed and synthesized for the rapid detection of CO and evaluation of acute CO poisoning by hyperbaric oxygen therapy. Specifically, 2 and 4 both used the allyl formate group as the CO response unit and when they reacted with CO, the response group broke off and the fluorescence burst effect subsided, allowing them to regain fluorescence. In addition, because of the excellent optical properties of 4 (especially, colorimetric and near-infrared (NIR) fluorescence), subsequent experiments were performed with 4 as a representative for imaging CO in zebrafish and mice with impressive results. Interestingly, 4 has been successfully used for assessing acute CO poisoning by hyperbaric oxygen therapy with satisfactory results, revealing practical application in the connection between CO and hyperbaric oxygen therapy.
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：
Peptides are important components of human nutrition and health, and considered as safe, nontoxic, and easily absorbed potential drugs. Anti-hypoxia peptides are a kind of peptides that can prevent hypoxia or hypoxia damage. In this paper, the sources, preparations, and molecular mechanisms of anti-hypoxia peptides were systemically reviewed. The combination of bioinformatics, chemical synthesis, enzymatic hydrolysis, and microbial fermentation are recommended for efficient productions of anti-hypoxic peptides. The mechanisms of anti-hypoxic peptides include interference with glycolytic process and HIF-1 alpha pathway, mitochondrial apoptosis, and inflammatory response. In addition, bioinformatics analysis, including virtual screening and molecular docking, provides an alternative or auxiliary method for exploring the potential anti-hypoxic activities and mechanisms of peptides. The potential challenges and prospects of anti-hypoxic peptides are also discussed. This paper can provide references for researchers in this field and promote further research and clinical applications of anti-hypoxic peptides in the future. Potential anti-hypoxia mechanism of active peptides. PHD: Proline hydroxylase domain; VHL: E3 ubiquitin ligase; HIF-1 alpha: Hypoxia inducible factor-1 alpha; VEGF: Vascular growth factor; GLUT1/4: Monoclonal Antibody to Glucose Transporter 1/4; IL-17: Interleukin 17; Egr-1: Eearly growth response gene-1; INF-gamma: Interferon-gamma; Bax: Pro-apoptotic proteins; Bcl-2: Anti-apoptotic protein; Bax: Pro-apoptotic proteins; Bcl-2: Anti-apoptotic protein; BNIP: BCL2/adenovirus E1B 19kDa interacting protein 1; ULK: unc-51 like kinase; AKT: Serine/Threonine Kinase; PI3K: Phosphoinositide-3 kinase; mTOR: Mechanistic target of rapamycin; FIP200: RB1-inducible coiled-coil 1; LKB1: Serine-Threonine Kinase 1; AMPK: Adenosine 5'-monophosphate (AMP)-activated protein kinase; OXPHOS: Oxidative phosphorylation; ROS: Reactive oxygen species; NQO1: Quinone Oxidoreductase 1; HO-1: heme oxygenase 1; Nrf2: Nuclear Factor erythroid 2-Related Factor 2; SOD: Superoxide dismutase; GSH: Glutathione; RAFLS: Rheumatoid arthritis Fibroblast-like synoviocyte; IKK: Inhibitor of kappa B kinase; NF-kappa B: Nuclear kappa B; MAPK: Mitogen-activated protein kinases; JNK: Jun N-terminal kinase; ERK1/2: protein kinase
期刊：
International Journal of Biological Macromolecules,2025年304(Pt 1):140758 ISSN：0141-8130
通讯作者：
Zhang, L
作者机构：
[Zhou, Jie; Zhang, Yadan; Li, Yuting; Zhang, Lin; Zhang, Xiaoyu] Cent South Univ Forestry & Technol, Coll Food Sci & Engn, Hunan Key Lab Processed Food Special Med Purpose, Changsha 410004, Peoples R China.;[Kai, Tianhan] Cent South Univ, Xiang Ya Sch Publ Hlth, Changsha 410078, Peoples R China.
通讯机构：
[Zhang, L ] C;Cent South Univ Forestry & Technol, Coll Food Sci & Engn, Hunan Key Lab Processed Food Special Med Purpose, Changsha 410004, Peoples R China.
关键词：
C. elegans;Exosome-like nanovesicles;Lycium ruthenicum Murray
摘要：
Alzheimer's disease (AD) is predominantly characterized by cholinergic dysfunction, mitochondrial impairment, oxidative stress, and inflammation, primarily driven by amyloid-beta (Aβ) peptides. This study investigates the protective effects of Lycium ruthenicum Murray–derived exosome-like nanoparticles (LELN) in AD models using transgenic Caenorhabditis elegans ( C. elegans ). Findings showed that C. elegans effectively internalized LELN, which remained stable in vivo. Compared with untreated controls, treatment with 600 μg/mL LELN significantly extended the lifespan of CL4176 [ myo-3p ::Aβ 1–42 ] and CL2006 [ unc-54 /Aβ 1–42 ] worms by 34.78 % and 34.85 %, respectively, and delayed Aβ-induced paralysis by 52.42 % and 42.72 %, respectively. Furthermore, LELN increased the chemotaxis index of CL2355 [ snb-1 ::Aβ 1–42 ] worms from 11.11 % to 55.56 %. Mechanistically, LELN reduced the levels of Aβ oligomers and monomers via the DAF-16 pathway, consequently alleviating AD-like symptoms in transgenic C. elegans . The effects of LELN include inhibiting acetylcholinesterase activity to mitigate cholinergic dysfunction, restoring mitochondrial membrane potential and adenosine triphosphate production to ameliorate mitochondrial dysfunction, and reducing oxidative stress and inflammation. Collectively, these results highlight the protective role of LELN against Aβ-induced AD pathology and underscore their potential as a therapeutic candidate for AD treatment.
Alzheimer's disease (AD) is predominantly characterized by cholinergic dysfunction, mitochondrial impairment, oxidative stress, and inflammation, primarily driven by amyloid-beta (Aβ) peptides. This study investigates the protective effects of Lycium ruthenicum Murray–derived exosome-like nanoparticles (LELN) in AD models using transgenic Caenorhabditis elegans ( C. elegans ). Findings showed that C. elegans effectively internalized LELN, which remained stable in vivo. Compared with untreated controls, treatment with 600 μg/mL LELN significantly extended the lifespan of CL4176 [ myo-3p ::Aβ 1–42 ] and CL2006 [ unc-54 /Aβ 1–42 ] worms by 34.78 % and 34.85 %, respectively, and delayed Aβ-induced paralysis by 52.42 % and 42.72 %, respectively. Furthermore, LELN increased the chemotaxis index of CL2355 [ snb-1 ::Aβ 1–42 ] worms from 11.11 % to 55.56 %. Mechanistically, LELN reduced the levels of Aβ oligomers and monomers via the DAF-16 pathway, consequently alleviating AD-like symptoms in transgenic C. elegans . The effects of LELN include inhibiting acetylcholinesterase activity to mitigate cholinergic dysfunction, restoring mitochondrial membrane potential and adenosine triphosphate production to ameliorate mitochondrial dysfunction, and reducing oxidative stress and inflammation. Collectively, these results highlight the protective role of LELN against Aβ-induced AD pathology and underscore their potential as a therapeutic candidate for AD treatment.
摘要：
In food safety, detecting pesticide residues from environmental exposure is garnering increasing global attention. Therefore, it is crucial to develop rapid and straightforward detection methods for pesticide residues. In comparison to the limitations of traditional detection techniques, fluorescent probes have become ideal tools for detecting pesticide residues in food due to their superior non-destructive detecting and real-time monitoring capabilities. In this work, first, the types of pesticides commonly found in food and the fundamental principles underlying fluorescent probe materials are introduced. Second, the characteristics, applications, advantages, and limitations of prevalent fluorescent probes for food pesticide residue detection are evaluated. Finally, the significance of fluorescent probe materials in the detection of pesticide residues within the context of food safety and the developmental potential of fluorescent probes in this field are summarized and discussed, aiming to provide a valuable reference for developing new probes for pesticide residue detection and future research directions.
摘要：
Microcystin-LR (MC-LR) is a major contaminant in food and the environment, posing a significant public health risk. However, targeted degradation of MC-LR in complex systems remains a challenging task. In this study, we rationally designed a hierarchically structured nanobody-metal hybrid photocatalyst with both high affinity for MC-LR and excellent photocatalytic activity. Due to the synergistic and proximity effects between nanobody and photocatalyst, the degradation efficiency of Ag/AgCl/BSA-Nb hybrid catalyst achieved a degradation rate 2.3 times higher than that of Ag/AgCl/BSA in eutrophic water. Nearly 100% degradation of MC-LR was achieved within 30 min under visible light irradiation. The degradation pathways of MC-LR were analyzed using UPLC-Q-TOF MS. The hepatotoxicity of the MC-LR transformation products was significantly reduced compared to that of MC-LR. Ag/AgCl/BSA-Nb demonstrated excellent reusability and a good industrial application prospect.
Microcystin-LR (MC-LR) is a major contaminant in food and the environment, posing a significant public health risk. However, targeted degradation of MC-LR in complex systems remains a challenging task. In this study, we rationally designed a hierarchically structured nanobody-metal hybrid photocatalyst with both high affinity for MC-LR and excellent photocatalytic activity. Due to the synergistic and proximity effects between nanobody and photocatalyst, the degradation efficiency of Ag/AgCl/BSA-Nb hybrid catalyst achieved a degradation rate 2.3 times higher than that of Ag/AgCl/BSA in eutrophic water. Nearly 100% degradation of MC-LR was achieved within 30 min under visible light irradiation. The degradation pathways of MC-LR were analyzed using UPLC-Q-TOF MS. The hepatotoxicity of the MC-LR transformation products was significantly reduced compared to that of MC-LR. Ag/AgCl/BSA-Nb demonstrated excellent reusability and a good industrial application prospect.
作者机构：
[Tan, Haitong; Liu, Yu; Wu, Xiaojuan; Li, Helin] Faculty of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China;[Wu, Wei] Faculty of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China. Electronic address: foodwuwei@126.com
通讯机构：
[Wei Wu] F;Faculty of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China
关键词：
Emulsion rheological properties;Epigallocatechin-3-gallate;Interface protein structure;Rice bran protein;Ultrasonic pretreatment
摘要：
The effect of ultrasonic pretreatment on the emulsion rheological properties and the structural characteristics of interface-adsorbed protein (IAP) and interface-unabsorbed protein (IUP) of rice bran protein and epigallocatechin-3-gallate complex (RBP-EGCG) were studied. Compared to RBP-EGCG without ultrasonic pretreatment, appropriate ultrasonic pretreatment (ultrasonic power was 425W) enhanced the IAP trypsin sensitivity (from 3.20 to 3.73), increased the IUP surface hydrophobicity (from 12.59 to 20.87), and decreased the ζ-potential (from -24.93mV to -36.88mV) and particle size (from 567.30nm to 273.13nm) of IUP, thereby increasing the viscosity and viscoelasticity of emulsion. Compared to appropriate ultrasonic pretreatment, high-power ultrasonic pretreatment (ultrasonic power was 500W) attenuated the IAP trypsin sensitivity, and increased the ζ-potential and particle size of IUP, thereby decreasing the viscosity and viscoelasticity of emulsion. Overall, ultrasonic pretreatment changed the EGCG-RBP emulsion viscoelasticity by regulating spatial structural characteristics and flexibility of interface protein.
摘要：
Bioactive peptides (BPs) are characterized by their low molecular weight, low toxicity, ease of absorption, and high biological activity. Additionally, they exhibit various beneficial properties such as antibacterial and anti-inflammatory effects. However, their practical applications in food, pharmaceutical, and other industries are limited due to their low stability, rapid degradation in the gastrointestinal tract, and poor bioavailability. Carriers offer a potential solution by improving the stability and bioavailability of BPs. Despite advancements, existing carriers with targeted and controlled release capabilities often fail to meet the specific requirements of certain BPs, such as achieving a high encapsulation rate and maximizing bioavailability. Furthermore, there is a notable lack of academic research exploring the preparation methods, characterization techniques, and application scenarios of these carriers. This review critically evaluates the limitations of existing carriers and emphasizes the need for novel carriers. This review provides a comprehensive discussion of the functional properties, preparation methods, and characterization techniques of novel carriers. The advantages and disadvantages of these carriers are also summarized to assist in selecting the most suitable carrier for specific application scenarios. This information aims to address challenges associated with the effective delivery of BPs, advancing their utility across various industries.
Bioactive peptides (BPs) are characterized by their low molecular weight, low toxicity, ease of absorption, and high biological activity. Additionally, they exhibit various beneficial properties such as antibacterial and anti-inflammatory effects. However, their practical applications in food, pharmaceutical, and other industries are limited due to their low stability, rapid degradation in the gastrointestinal tract, and poor bioavailability. Carriers offer a potential solution by improving the stability and bioavailability of BPs. Despite advancements, existing carriers with targeted and controlled release capabilities often fail to meet the specific requirements of certain BPs, such as achieving a high encapsulation rate and maximizing bioavailability. Furthermore, there is a notable lack of academic research exploring the preparation methods, characterization techniques, and application scenarios of these carriers. This review critically evaluates the limitations of existing carriers and emphasizes the need for novel carriers. This review provides a comprehensive discussion of the functional properties, preparation methods, and characterization techniques of novel carriers. The advantages and disadvantages of these carriers are also summarized to assist in selecting the most suitable carrier for specific application scenarios. This information aims to address challenges associated with the effective delivery of BPs, advancing their utility across various industries.
期刊：
International Journal of Biological Macromolecules,2025年306(Pt 4):141729 ISSN：0141-8130
通讯作者：
Peng, Jing;Lu, Lu
作者机构：
[Lu, Lu; Yang, Tao; Wu, Yue; Wu, Wei; Peng, Jing; Xiao, Hua-Xi; Lu, Wen; Lin, Qin-Lu] School of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, Hunan Province, PR China;[Yang, Tao; Wu, Yue; Wu, Wei; Xiao, Hua-Xi; Lu, Wen; Lin, Qin-Lu] National Engineering Research Center for Rice and By-product Deep Processing, Changsha 410004, Hunan Province, PR China;[Zhou, Xiao-Lin] Chen Ke-Ming Food Co., Ltd., Changsha 410004, Hunan Province, PR China;[Peng, Jing] National Engineering Research Center for Rice and By-product Deep Processing, Changsha 410004, Hunan Province, PR China. Electronic address: sanjingijn@163.com;[Lu, Lu] National Engineering Research Center for Rice and By-product Deep Processing, Changsha 410004, Hunan Province, PR China. Electronic address: T20222623@csuft.edu.cn
通讯机构：
[Jing Peng; Lu Lu] S;National Engineering Research Center for Rice and By-product Deep Processing, Changsha 410004, Hunan Province, PR China. Electronic address:
摘要：
This study investigated the effects of phosphates on the quality of frozen steamed bread, focusing on rheological properties, water status, fermentation characteristics, and protein aggregation properties. The findings revealed that phosphates significantly improved the quality of frozen steamed bread. After 3 freeze–thaw (F/T), the specific volumes of 0.6 % sodium tripolyphosphate (STPP) and 0.4 % sodium hexametaphosphate (SHMP) samples increased by 17.65 % and 20.32 %, respectively, compared to the control. Hardness decreased by 38.12 % and 24.55 %, respectively, while internal porosity of the 0.6 % STPP and SHMP samples improved by 32.37 % and 21.76 %, respectively. Furthermore, phosphates enhanced dough elasticity and viscosity, effectively inhibiting water migration and reducing freezable water content. Yeast gas production also increased after F/T, as phosphates improved yeast tolerance by moderately slowing yeast growth. Notably, phosphates mitigated glutenin macropolymer (GMP) depolymerization by inhibiting yeast to reduce reductant production during F/T cycles. Phosphates also contributed to a more stable protein secondary structure. In conclusion, phosphates played a crucial role in alleviating the quality deterioration of frozen dough by influencing protein aggregation, thereby offering novel insights into their benefits for dough-based products.
This study investigated the effects of phosphates on the quality of frozen steamed bread, focusing on rheological properties, water status, fermentation characteristics, and protein aggregation properties. The findings revealed that phosphates significantly improved the quality of frozen steamed bread. After 3 freeze–thaw (F/T), the specific volumes of 0.6 % sodium tripolyphosphate (STPP) and 0.4 % sodium hexametaphosphate (SHMP) samples increased by 17.65 % and 20.32 %, respectively, compared to the control. Hardness decreased by 38.12 % and 24.55 %, respectively, while internal porosity of the 0.6 % STPP and SHMP samples improved by 32.37 % and 21.76 %, respectively. Furthermore, phosphates enhanced dough elasticity and viscosity, effectively inhibiting water migration and reducing freezable water content. Yeast gas production also increased after F/T, as phosphates improved yeast tolerance by moderately slowing yeast growth. Notably, phosphates mitigated glutenin macropolymer (GMP) depolymerization by inhibiting yeast to reduce reductant production during F/T cycles. Phosphates also contributed to a more stable protein secondary structure. In conclusion, phosphates played a crucial role in alleviating the quality deterioration of frozen dough by influencing protein aggregation, thereby offering novel insights into their benefits for dough-based products.
作者机构：
[Li, Hongchen; Chen, Zihan; Ren, Jiali; Sun, Jingbo] National Engineering Laboratory for Rice and By-products Further Processing, College of Food Science and Engineering, Central South University of Forestry & Technology, Changsha 410004, China;[Cheng, Jing] Technology Center of Changsha Customs, Hunan Academy of Inspection and Quarantine, Changsha 410004, China;[Ge, Hanbing] College of Chemistry, Beijing University of Chemical Technology, Beijing 100029, China;[Du, Yi] Analysis Center, Department of Chemistry, Tsinghua University, Beijing 100084, China;[Xu, Dong] National Engineering Laboratory for Rice and By-products Further Processing, College of Food Science and Engineering, Central South University of Forestry & Technology, Changsha 410004, China. Electronic address: philip198349@gmail.com
通讯机构：
[Dong Xu] N;[Zhiqin Yuan] C;College of Chemistry, Beijing University of Chemical Technology, Beijing 100029, China<&wdkj&>National Engineering Laboratory for Rice and By-products Further Processing, College of Food Science and Engineering, Central South University of Forestry & Technology, Changsha 410004, China
摘要：
The effective differentiation and detection of multiple tea polyphenols are often challenging due to their subtle structural similarities. Although post-column derivatization HPLC strategies are commonly employed to distinguish multiple targets, the short physical distance between chromatographic column and detector limits reaction time, thereby reducing the derivatization efficiency. Dopamine (DA) reacts rapidly with resorcinol to form fluorescent azamonardine products, making fast fluorometric derivatization of tea polyphenols containing resorcinol motifs possible. In this study, a DA-driven rapid and post-column fluorescence derivatization method has been applied to sensitively detect eight tea polyphenols. This method is based on fluorescence derivatization and possesses low background interference, high sensitivity, and excellent reproducibility. Moreover, the practical application of this proposed fluorometric derivatization platform was further validated by simultaneous identification of multiple tea polyphenols in different tea samples. This work has great potential to become an alternative to the National Standard method for tea polyphenols determination.
The effective differentiation and detection of multiple tea polyphenols are often challenging due to their subtle structural similarities. Although post-column derivatization HPLC strategies are commonly employed to distinguish multiple targets, the short physical distance between chromatographic column and detector limits reaction time, thereby reducing the derivatization efficiency. Dopamine (DA) reacts rapidly with resorcinol to form fluorescent azamonardine products, making fast fluorometric derivatization of tea polyphenols containing resorcinol motifs possible. In this study, a DA-driven rapid and post-column fluorescence derivatization method has been applied to sensitively detect eight tea polyphenols. This method is based on fluorescence derivatization and possesses low background interference, high sensitivity, and excellent reproducibility. Moreover, the practical application of this proposed fluorometric derivatization platform was further validated by simultaneous identification of multiple tea polyphenols in different tea samples. This work has great potential to become an alternative to the National Standard method for tea polyphenols determination.
期刊：
International Journal of Biological Macromolecules,2025年:141892 ISSN：0141-8130
通讯作者：
Wang, Li
作者机构：
[Wang, Li; Ding, Yafeng; Zhang, Xinxia; Li, Ting; Zhao, Zifei] State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, Lihu Road 1800, Wuxi 214122, China;[Wang, Li; Ding, Yafeng; Zhang, Xinxia; Li, Ting; Zhao, Zifei] National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Lihu Road 1800, Wuxi 214122, China;[Lin, Qinlu] 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, China;[Wang, Li] Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, Jiangnan University, Lihu Road 1800, Wuxi 214122, China. Electronic address: wangli0318@jiangnan.edu.cn
通讯机构：
[Li Wang] S;State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, Lihu Road 1800, Wuxi 214122, China<&wdkj&>National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Lihu Road 1800, Wuxi 214122, China<&wdkj&>Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, Jiangnan University, Lihu Road 1800, Wuxi 214122, China
关键词：
Absorptive ability;Chelating ability;Molecular docking;Quinoa protein peptide‑iron chelate
摘要：
Iron deficiency is a widespread global issue that leads to nutritional disorders and iron deficiency anemia (IDA). In this study, quinoa protein peptide (QPP) was selected to design a novel iron supplement, quinoa protein peptide‑iron chelate (QPP-Fe). Notably, QPP with a molecular weight of <2000 Da, prepared using Alcalase, exhibited the highest iron chelation ratio of 79.2 ± 0.36 mg/g. Furthermore, FTIR, UV–Vis, CD, and fluorescence spectroscopy results indicated that the addition of Fe 2+ significantly altered the secondary structure of QPP. This alteration was primarily attributed to the interaction of Fe 2+ with carboxyl, amino, and imidazole groups. Moreover, we observed that the QPP-Fe form compact spherical structures, leading to reduced and much more uniform particle sizes. The molecular docking results revealed that Fe 2+ formed ligand bonds with Glu, His, Ala, and Gly through electrostatic interactions. Then a pocket structure that wrapped Fe 2+ around the peptide was formed, which changed the peptide from a free and disordered state to a more stable state. These results can provide a reference for the development of iron-fortified functional foods.
Iron deficiency is a widespread global issue that leads to nutritional disorders and iron deficiency anemia (IDA). In this study, quinoa protein peptide (QPP) was selected to design a novel iron supplement, quinoa protein peptide‑iron chelate (QPP-Fe). Notably, QPP with a molecular weight of <2000 Da, prepared using Alcalase, exhibited the highest iron chelation ratio of 79.2 ± 0.36 mg/g. Furthermore, FTIR, UV–Vis, CD, and fluorescence spectroscopy results indicated that the addition of Fe 2+ significantly altered the secondary structure of QPP. This alteration was primarily attributed to the interaction of Fe 2+ with carboxyl, amino, and imidazole groups. Moreover, we observed that the QPP-Fe form compact spherical structures, leading to reduced and much more uniform particle sizes. The molecular docking results revealed that Fe 2+ formed ligand bonds with Glu, His, Ala, and Gly through electrostatic interactions. Then a pocket structure that wrapped Fe 2+ around the peptide was formed, which changed the peptide from a free and disordered state to a more stable state. These results can provide a reference for the development of iron-fortified functional foods.
通讯机构：
[Shen, XC ] N;[Luo, FJ ] C;Nanjing Univ Finance & Econ, Coll Food Sci & Engn, Collaborat Innovat Ctr Modern Grain Circulat & Saf, Nanjing 210023, Jiangsu, Peoples R China.;Cent South Univ Forestry & Technol, Coll Food Sci & Engn, Hunan Prov Key Lab Deeply Proc & Qual Control Cere, Changsha 410004, Hunan, Peoples R China.
摘要：
Food-derived active peptides (FDAPs) are a class of peptides that exert antioxidant, anti-inflammatory, anti-aging and other effects. In recent years, active peptides from natural foods have been reported to improve skin photoaging, but their mechanisms have not been summarized to date. In this review, we focused on the preparation of FDAPs, their mechanisms of photoaging, and their function against photoaging through the gastrointestinal barrier. Furthermore, the latest progress on FDAPs in the prevention and treatment of skin photoaging via the gut-skin axis is summarized and discussed. FDAPs can be directly absorbed into the gastrointestinal tract and enter skin tissues to exert anti-photoaging effects; they can also regulate the gut microbiota, leading to changes in metabolites to ameliorate light-induced skin aging. Future work needs to focus on the delivery system and clinical validation of anti-photoaging peptides to provide solutions or suggestions for improving photoaging.
