期刊：
Journal of Chromatography A,2025年1755:466034 ISSN：0021-9673
通讯作者：
Xu, Youzhi
作者机构：
[Zeng, Xinyi; Fan, Guangjun; Zhong, Haiyan; Zeng, Xueying; Xu, Youzhi; Wang, Chunqin] College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, 410004, China;[Zeng, Xinyi; Fan, Guangjun; Zhong, Haiyan; Zeng, Xueying; Wang, Chunqin] National Engineering Laboratory for Rice and By-product Deep Processing, Changsha, 410004, China;[Liu, Bifeng; Feng, Xiaojun] Department of Biomedical Engineering, College of Life Science and Technology, Huazhong University of Science and Technology, Wuhan, 430074, China;[Xu, Youzhi] National Engineering Laboratory for Rice and By-product Deep Processing, Changsha, 410004, China. Electronic address: t20121499@csuft.edu.cn
通讯机构：
[Youzhi Xu] C;College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, 410004, China<&wdkj&>National Engineering Laboratory for Rice and By-product Deep Processing, Changsha, 410004, China
关键词：
Antioxidant;Micromixer;On-line analysis;Optimization and validation;Rapid mixing
摘要：
Background The integration of high-performance liquid chromatography (HPLC) with rapid post-column biochemical detection techniques has gained widespread application in the pinpoint of antioxidant components in complex natural matrices. However, the use of PEEK reaction coils in on-line antioxidant analysis often encounters issues with poor mixing of the reaction solution, leading to peak broadening and a decrease in peak capacity. This may adversely affect the sensitivity and precision of the analysis. Microfluidic technology provides a unique opportunity for rapid solution mixing. Despite many continuous flow-based micromixers being reported, developing an ultrafast micromixer remains challenging.
The integration of high-performance liquid chromatography (HPLC) with rapid post-column biochemical detection techniques has gained widespread application in the pinpoint of antioxidant components in complex natural matrices. However, the use of PEEK reaction coils in on-line antioxidant analysis often encounters issues with poor mixing of the reaction solution, leading to peak broadening and a decrease in peak capacity. This may adversely affect the sensitivity and precision of the analysis. Microfluidic technology provides a unique opportunity for rapid solution mixing. Despite many continuous flow-based micromixers being reported, developing an ultrafast micromixer remains challenging.
Results Here, we demonstrated a new microfluidic mixer and used it to create a highly sensitive on-line HPLC-ABTS system for antioxidant screening, replacing the PEEK reaction coil. The mixer utilizes the engulfment flow to achieve complete mixing of two solutions within sub-microseconds (∼0.6 µs). The system demonstrated consistent half-peak widths under 0.63 min for five phenolic compounds, with a 0.1 min delay time. Optimization of the HPLC-ABTS assay included determining the ideal ABTS •+ concentration and flow rate ratio of ABTS •+ solution to post-column mobile phase. Validation showed that the system exhibited low detection limits (0.3-1.4 μg/mL), superior linearity (r > 0.9900), acceptable recovery (92.33-109.33%), high stability (RSD < 4.96%), and excellent reproducibility (RSD < 2.3%). These observations highlight the advantages of employing the micromixer in on-line analysis.
Here, we demonstrated a new microfluidic mixer and used it to create a highly sensitive on-line HPLC-ABTS system for antioxidant screening, replacing the PEEK reaction coil. The mixer utilizes the engulfment flow to achieve complete mixing of two solutions within sub-microseconds (∼0.6 µs). The system demonstrated consistent half-peak widths under 0.63 min for five phenolic compounds, with a 0.1 min delay time. Optimization of the HPLC-ABTS assay included determining the ideal ABTS •+ concentration and flow rate ratio of ABTS •+ solution to post-column mobile phase. Validation showed that the system exhibited low detection limits (0.3-1.4 μg/mL), superior linearity (r > 0.9900), acceptable recovery (92.33-109.33%), high stability (RSD < 4.96%), and excellent reproducibility (RSD < 2.3%). These observations highlight the advantages of employing the micromixer in on-line analysis.
Significance Peak broadening reduces the selectivity and accuracy of on-line HPLC assays for detecting antioxidants in complex matrices. Compared to conventional on-line assays utilizing a PEEK coil for radical scavenging, our newly developed system demonstrates enhanced selectivity and precision. This on-line system can be combined with mass spectrometry or on-line extraction devices, which presents a promising alternative for the rapid screening of antioxidant compounds in plant products.
Peak broadening reduces the selectivity and accuracy of on-line HPLC assays for detecting antioxidants in complex matrices. Compared to conventional on-line assays utilizing a PEEK coil for radical scavenging, our newly developed system demonstrates enhanced selectivity and precision. This on-line system can be combined with mass spectrometry or on-line extraction devices, which presents a promising alternative for the rapid screening of antioxidant compounds in plant products.
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：
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.
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.
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：
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
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.
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：
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/).
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.
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：
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.
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.
期刊：
Archives of Microbiology,2025年207(4):1-17 ISSN：0302-8933
通讯作者：
Jun Liu
作者机构：
[Run-Ya Li; Ru-Xue Li; Chen-Yu Zhang; Xin-Yi Liu; Hao Li; Jing Li] 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;[Shaoxiang Xiao] Hunan Vocational College of Science and Technology, Changsha, 410004, Hunan, China;[Jun 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, 410004, Hunan, China. liujundandy@csuft.edu.cn
通讯机构：
[Jun Liu] H;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, China
关键词：
M. purpureus;Monascus pigments;Citrinin;Histone acetylation;Morphology;Vorinostat
摘要：
Acetylation is an important modification type of histones, which is dynamically regulated by histone acetyltransferases (HATs) and histone deacetylases (HDACs). In this study, the histone acetylation level of Monascus was enhanced through the exogenous addition of the HDACs inhibitor vorinostat, and the regulation effects of histone acetylation on cell growth and secondary metabolism were evaluated. The results demonstrated that the augmentation of histone acetylation level could slightly facilitate sugar consumption, increase biomass weight, and significantly induce noticeable morphological alterations. Furthermore, in the presence of 80μmol/L vorinostat concentration, there was a significant reduction observed in both extracellular and intracellular Monascus pigments, citrinin productions, with decreases of 35.46%, 63.90%, and 98.33% respectively. RT-qPCR results showed that adding vorinostat resulted in the up-regulation of HAT genes and down-regulation of HDAC genes. Additionally, transcriptome analysis revealed that glycolysis, tricarboxylic acid cycle, fatty acid metabolism, cell membrane anchor-protein related genes, and biosynthetic pathways involved in ergosterol and chitin synthesis were upregulated. Conversely, the electron transport chain and genetic clusters associated with Monascus pigments and citrinin synthesis were down-regulated. These findings underscore the pivotal role of histone acetylation in regulating the cell growth and secondary metabolism of M. purpureus and extend novelperspectives on the potential applications of clinical compounds derived from this process.
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/100mL) 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/100mL) 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.
摘要：
Camellia oil exhibits multiple beneficial effects on cardiovascular, glucose, and lipid metabolism. However, the impact of camellia oil and diacylglycerol (DAG), which is one of the active compounds of camellia oil, is uncertain in terms of hyperuricemia (HUA). It was found that the physicochemical characterization of camellia oil and DAG shows a rich content of unsaturated fatty acids (UFA), particularly oleic acid and linoleic acid, thereby supporting their potential in treating HUA. In hyperuricemic mice, camellia oil and DAG dose-dependently reduced urine and serum uric acid (UA), serum creatinine, and xanthine oxidase (XOD) activity. High doses of camellia oil and DAG treatment dramatically reduced pro-inflammatory mediators in hyperuricemic mice's renal tissue, showing a dose-dependent reduction in hepatic XOD activity and inflammation. HUA may be treated by modulating gut flora with camellia oil and DAG. The alteration of Lactobacillus and Helicobacter abundance play key roles. PICRUSt2 functional prediction showed that phenylalanine, tyrosine, and tryptophan metabolic pathways may be mediated by camellia oil and DAG in HUA mice.
Camellia oil exhibits multiple beneficial effects on cardiovascular, glucose, and lipid metabolism. However, the impact of camellia oil and diacylglycerol (DAG), which is one of the active compounds of camellia oil, is uncertain in terms of hyperuricemia (HUA). It was found that the physicochemical characterization of camellia oil and DAG shows a rich content of unsaturated fatty acids (UFA), particularly oleic acid and linoleic acid, thereby supporting their potential in treating HUA. In hyperuricemic mice, camellia oil and DAG dose-dependently reduced urine and serum uric acid (UA), serum creatinine, and xanthine oxidase (XOD) activity. High doses of camellia oil and DAG treatment dramatically reduced pro-inflammatory mediators in hyperuricemic mice's renal tissue, showing a dose-dependent reduction in hepatic XOD activity and inflammation. HUA may be treated by modulating gut flora with camellia oil and DAG. The alteration of Lactobacillus and Helicobacter abundance play key roles. PICRUSt2 functional prediction showed that phenylalanine, tyrosine, and tryptophan metabolic pathways may be mediated by camellia oil and DAG in HUA mice.
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：
Bioactive peptides have garnered significant attention for their health benefits and therapeutic potential across food and biomedical industries. However, their application is often limited by poor stability, low bioavailability, and susceptibility to degradation. This review provides a comprehensive overview of conventional and stimuli-responsive delivery systems designed to enhance their stability, bioavailability and efficacy via targeted delivery and controlled release in various applications. The conventional delivery systems, including emulsion-, nanoparticle,- liposome-, and hydrogel-based delivery systems, offer effective solutions for enhancing the stability and bioavailability of food-derived peptides during storage, processing, and absorption after ingestion. Their formulations and preparation techniques are crucial for the delivery systems to be tailored to the specific characteristics of peptides, optimizing their stability, encapsulation efficiency, and release profiles. Moreover, this review also discusses stimuli-responsive delivery systems for emerging biochemical applications of therapeutic peptides. For such applications, the carriers are engineered to respond dynamically to environmental triggers, including pH changes, temperature fluctuations, enzymatic activity, light exposure, ultrasound, and magnetic fields. These systems represent a significant advancement in peptide delivery, which is particularly beneficial for therapeutic applications requiring localized or targeted delivery, such as inflamed or cancerous tissues. Understanding and leveraging these responsive mechanisms enables the delivery systems to be further designed to enhance bioavailability and therapeutic efficacy while minimizing side effects. By integrating insights from these delivery systems, this review aims to guide the development of effective delivery strategies for addressing challenges and optimizing bioactive peptide utilization in food and biomedical fields.
