通讯机构：
[Shuguo Sun] N;National Engineering Research Center of Rice and Byproduct Deep Processing, Changsha Engineering Research Center of Food Storage and Preservation, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, 410004, Hunan, China
摘要：
Use of tempering has proven to be effective for the improvement of rice milling quality, but few researches focused on its influence mechanism for dried rice storage quality. In this study, influence mechanism of tempering treatments [tempering at 65 degrees C (DTHT), 50 degrees C (DTMT) and no tempering (DTNT)] on the storage quality of two varieties rice ("Aolongsimiao" and "Shengtaiyou 018 '') was evaluated based on the assessment of physicochemical and sensory quality, and a novel method judging the damage of mitochondrial function and structure in dried rice. During rice drying and storage, compared with DTNT and DTMT samples, DTHT samples showed the slowest increase in fatty acid value (FAV), nonanoic acid (off-flavor compound) content, cooked rice hardness, cross-sectional crack, and ratio of broken rice. DTHT samples suffered less oxidative damage, main-tained significantly (p < 0.05) higher mitochondrial antioxidant capacities (MAC) and membrane integrity, and showed a less than 18.18% increase of mitochondrial malondialdehyde (MDA). Mitochondrial super oxide dis-mutase and MDA were significant correlation (p < 0.01) with moisture content, FAV, appearance, texture, comprehensive score, and stickiness of rice quality. Tempering influence mechanism for rice storage quality might be its maintaining MAC and membrane integrity, and then inhibiting the decrease of dried rice storage quality.
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
作者机构：
[Wu, W; Li, Fang; Wu, Xiaojuan; Wu, Wei; Li, Helin; Zhao, Mengmeng] Cent South Univ Forestry & Technol, Fac Food Sci & Engn, Changsha 410004, Hunan, Peoples R China.;[Li, Fang; Wu, Xiaojuan; Wu, Wei; Li, Helin; Zhao, Mengmeng] Natl Engn Res Ctr Rice & Byprod Deep Proc, Changsha 410004, Hunan, Peoples R China.
通讯机构：
[Wu, W ] C;Cent South Univ Forestry & Technol, Fac Food Sci & Engn, Changsha 410004, Hunan, Peoples R China.
关键词：
Protein oxidation;Rheological properties;Rice bran protein fibril aggregates;Rice bran rancidity;Structural characteristics
摘要：
Rice bran protein (RBP) was isolated from rice bran (RB) with different storage time and rice bran protein fibril aggregates (RBPFAs) were prepared by heating (90 degrees C) under acidic condition (pH 2.0) to investigate the effects of RB rancidity on the structural characteristics and rheological properties of RBPFAs. The results showed that the optimal RBP concentration for the preparation of RBPFAs was 40 mg/mL. As the heating time increased, the thioflavin T intensity, 8-sheet content, average particle size, & zeta;-potential, and surface hydrophobicity of RBPFAs firstly significantly increased and then decreased (P < 0.05). When the heating time remained constant, the thioflavin T intensity, 8-sheet content, & zeta;-potential, and surface hydrophobicity of RBPFAs significantly decreased with increasing the RB storage days from 0 to 10 d, while the average particle size significantly increased (P < 0.05). When heated for 8 h, the thioflavin T intensity of RBPFAs decreased from 1027.86 to 521.06 with increasing RB storage time, while the average particle size increased from 976.55 nm to 1285.50 nm. The viscosity, storage modulus (G & PRIME;) and loss modulus (G") of RBPFAs gradually increased with the increase of RBP oxidation degree and heating time. Furthermore, the average particle size of RBPFAs was significantly correlated with their rheological properties (P < 0.05). Overall, RBP oxidative aggregation induced by RB rancidity inhibited the formation of RBPFAs, but enhanced their rheological properties. This study was instructive for the development and application of RBPFAs.
摘要：
Sample pretreatment is a vital step in the detection of mycotoxins, and traditional pretreatment methods are time-consuming, labor-intensive and generate much organic waste liquid. In this work, an automatic, high-throughput and environmentally friendly pretreatment method is proposed. Immunomagnetic beads technology and dispersive liquid-liquid microextraction technology are combined, and the zearalenone in corn oils is directly purified and concentrated under the solubilization effects of surfactant. The proposed pretreatment method allows for the batch pretreatment of samples without pre-extraction using organic reagents, and almost no organic waste liquid is produced. Coupled with UPLC-FLD, an effective and accurate quantitative detection method for zearalenone is established. The recovery of spiked zearalenone in corn oils at different concentrations ranges from 85.7 to 89.0%, and the relative standard deviation is below 2.9%. The proposed pretreatment method overcomes the shortcomings of traditional pretreatment methods and has broad application prospects.
摘要：
The Lentinus edodes protein (LP) is a high-quality protein known for its well-balanced amino acid composition. In this study, we developed three-dimensional (3D)-printed microwaveable food using a combination of LP and potato flour, and optimized the formulation to achieve a ratio of LP: potato flour: xanthan gum: water = 2:8:1:23. The 3D-printed samples exhibited better shape, weight, and size compared to the molded samples after microwave treatment, with the most favorable microwave effect observed at a 90% filling ratio. The LP content affected the viscosity and retrogradation value of the LP–potato starch mixture. Microwave duration affected the surface hardness, interior softness, and moisture content of the product. The highest overall score of 8.295 points was obtained with a microwave processing duration of 2 min. This study lays a foundation for the development of LP-based 3D-printed food.
期刊：
Critical Reviews in Food Science and Nutrition,2023年63(1):114-124 ISSN：1040-8398
通讯作者：
Luo, Feijun(T20121480@cusft.edu.cn)
作者机构：
[Luo, Feijun; Guo, Tianyi; Lin, Qinlu; Akan, Otobong Donald] Cent South Univ Forestry & Technol, Hunan Key Lab Processed Food Special Med Purpose, Hunan Key Lab Grain Oil Deep Proc & Qual Control, Natl Engn Lab Deep Proc Rice & Byprod,Hunan Key L, Changsha, Hunan, Peoples R China.
通讯机构：
[Feijun Luo; Qinlu Lin] H;Hunan Key Laboratory of Grain-oil Deep Process and Quality Control, Hunan Key Laboratory of Processed Food for Special Medical Purpose, Hunan Key Laboratory of Forestry Edible Resources Safety and Processing, National Engineering Laboratory for Deep Process of Rice and Byproducts, Central South University of Forestry and Technology, Changsha, Hunan, China<&wdkj&>Hunan Key Laboratory of Grain-oil Deep Process and Quality Control, Hunan Key Laboratory of Processed Food for Special Medical Purpose, Hunan Key Laboratory of Forestry Edible Resources Safety and Processing, National Engineering Laboratory for Deep Process of Rice and Byproducts, Central South University of Forestry and Technology, Changsha, Hunan, China
摘要：
Spicy wheat flour gluten sticks are delicious and affordable puffed snacks for young adults and even minors in China, and have a relatively simple nutritional quality. L. edodes powder (LEP) is rich in nutrients and boasts a variety of biological activities. This study evaluated the effects of different concentrations of LEP addition on the quality of wheat flour gluten sticks. The gelatinization results of the products showed that the peak viscosity decreased from 454 cP to 251 cP; the breakdown value decreased from 169 cP to 96 cP; and the setback value decreased from 381 cP to 211 cP. With the increase in LEP, the radial expansion rate (RER) of L. edodes gluten sticks (LSGS) first increased and then decreased, reaching a maximum value of 1.388 in the 10% LEP group. The oil absorption rate (OAR) of LSGS increased from 5.124% to 14.852% with the increase in the amount of LEP. Additionally, texture profile analysis showed that the hardness value increased from 1148.898 to 2055.492 g; the chewiness value increased from 1010.393 to 1499.233; and the springiness value decreased from 1.055 to 0.612. Through X-ray diffraction (XRD), it was found that the crystal type was transformed from A-type crystal to B-type and V-type crystals. Low field nuclear magnetic resonance (LF-NMR) results showed that the moisture distribution in the products was basically bound water. The scanning electron microscopy (SEM) results showed that, with the increase in the LEP amount, the surface of the products changed from rough to smooth. Sensory evaluation results indicated that the products with 10% LEP helped to maintain better taste and quality of LSGS, with an average score of 7.628, which was the most popular among consumers. This study not only increases the possible raw materials for use in extruded puffed food, but also provides a new possibility for the production of high-quality edible fungi extruded products.
作者机构：
[Chen, Fei; Dong, Jie; Zeng, Wenbin; Huang, Shuai; Cheng, Xiang] Cent South Univ, Xiangya Sch Pharmaceut Sci, Changsha, Peoples R China.;[Qian, Jie] Cent South Univ Forestry & Technol, Natl Engn Res Ctr Rice & Byproduct Deep Proc, Sch Food Sci & Engn, Changsha 410004, Peoples R China.;[Yu, Kunqian; Jiang, Hualiang] Chinese Acad Sci, Shanghai Inst Mat Med, Drug Discovery & Design Ctr, State Key Lab Drug Res, Shanghai 201203, Peoples R China.
摘要：
Monitoring the physiological changes of organelles is essential for understanding the local biological information of cells, and for improving the diagnosis and therapy of diseases. Currently, fluorescent probes are considered as the most powerful tools for imaging and have been widely applied in biomedical fields. However, the expected targeting effects of these probes are often inconsistent with the real experiments. The design of fluorescent probes mainly depends on the empirical knowledge of researchers, which was inhibited by limited chemical space and low efficiency. Herein, we proposed a novel multi-level framework for the prediction of organelle-targeted fluorescent probes by employing advanced artificial intelligence algorithms. In this way, not only the targeting mechanism could be interpreted beyond intuitions but also a quick evaluation method could be established for the rational design. Furthermore, the targeting and imaging powers of the optimized and synthesized probes based on this methodology were verified by quantitative calculation and experiments.
摘要：
Rice starch nanocrystals (SNC) and acetylated rice starch nanocrystals (ASNC) with three different substitution degrees (DS) for 0.22 (ASNCa), 0.56 (ASNCb), and 0.83 (ASNCc), respectively, were synthesized. Starch nanocrystals (SNC, ASNCa, ASNCb and ASNCc) with varying concentrations (0-25%) were used in the production of composite rice starch-based films plasticized with glycerol using the solvent casting technique. Films were compared concerning their morphology, moisture content and solubility, transmittance, tensile strength, elongation at break. The SNC and ASNC content and acetylated DS had a significant effect (p≤0.05) on all the properties investigated when compared to the control film. The addition of ASNC resulted in less hydrophilic films and UV light barrier properties, and the addition of SNC and ASNC increased the rigidity of starch film. There was an increase of 156.7% in tensile strength for 10% ASNCc composite films and a reduction of 68.1% in water vapor permeability for 20% ASNCc composite films. The rice starch/ASNCb nanocomposite films with the addition of 5% and 10% ASNCb exhibited a compact, smooth, and flat surface structure. Therefore, these results showed that ASNC significantly improved the mechanical properties, surface morphology and thermal stability of the films.
作者机构：
[Han, Wenfang; Li, Jiangtao] 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;[Shi, Liu; Guo, Xiaojia; Chen, Sheng; Chen, Lang; Qiao, Yu; Wu, Wenjin; Wang, Lan] Key Laboratory of Agricultural Products Cold Chain Logistics, Ministry of Agricul-ture and Rural Affairs, Institute of Agro-Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, 430064, China;[Wang, Dandan] 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<&wdkj&>Key Laboratory of Agricultural Products Cold Chain Logistics, Ministry of Agricul-ture and Rural Affairs, Institute of Agro-Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, 430064, China
通讯机构：
[Jiangtao Li] N;[Lan Wang] K;Key Laboratory of Agricultural Products Cold Chain Logistics, Ministry of Agricul-ture and Rural Affairs, Institute of Agro-Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, 430064, China<&wdkj&>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
摘要：
This study investigated the influence of different explosion puffing pressures (0.6 MPa-1.0 MPa) on the structural characteristics, physicochemical characteristics, and digestibility of surimi-starch blends. With increased explosion puffing pressures, the starch granules attached to the protein network and bound to the protein increasingly tight. The results of X-ray diffraction and Fourier-transform infrared spectroscopy (FTIR) showed that explosion puffing destroyed ordered starch molecule chains resulting in a starch structure chaos. In addition, explosion puffing reduced the secondary structure number of surimi proteins by loosening intramolecular hydrogen bonds. The explosion puffing decreased the digestibility of puffed surimi-starch blends, while increased the resistant starch content. Maillard reaction in the puffing process led to the browning of the surimi-starch blends. the surimi-starch blends exhibited the optimal qualities with homogeneous pore structure, good color (70.11), excellent crispness (25.55 mm), desirable hardness (1967.57 Pa), and high expansion rate (398.85%) at explosion pressure 0.8 MPa. Our findings provide a reference for processing non-fried high-protein puffed food.
摘要：
Monitoring hypochlorite levels in water is of great importance because of its high toxicity and wide applications as water disinfectants. In this manuscript, carbon dot (CD) was electrochemically prepared by using dopamine and epigallocatechin gallate (molar ratio 1:1) as the carbon source for efficient hypochlorite determination. By electrolyzing the solution at 10V for 12min with PBS as an electrolyte, dopamine would react with epigallocatechin at the anode, and through polymerization, dehydration, and carbonization, strong blue-fluorescent CDs were obtained. CDs were characterized by UV-Vis spectroscopy, fluorescence spectroscopy, high-resolution transmission electron microscopy, FT-IR, etc. These CDs have an excitation wavelength at 372nm and an emission wavelength at 462nm, owing an average particle size of 5.5nm. The presence of hypochlorites can quench the fluorescence of CDs, and its reduction in intensity is linear with hypochlorite concentration over the range of 0.5-50μM, ΔF/F(0)=0.0056+0.0194C(ClO)(-), R(2)=0.997. The detection limit achieved 0.23μM (S/N=3). The mechanism for fluorescence quenching is via a dynamic process. Different from many other fluorescence methods based on the strong oxidizing ability of hypochlorites, our method shows strong selectivity toward hypochlorites over other oxidizing agents such as H(2)O(2). The assay was validated by the detection of hypochlorites in water samples, with recoveries between 98.2% and 104.3%.
作者机构：
[Zhu, Mengliu; Liu, Jing; Yao, Xiaoman; Bo, Le; Yang, Yu; Yu, Kexue; Xing, Yanxia; Li, Bo; Zhu, He] Shandong Agr & Engn Univ, Coll Food Sci & Engn, Jinan 250100, Peoples R China.;[Huang, Mengzhen; Akan, Otobong D.; Zhu, He] Cent South Univ Forestry & Technol, Coll Food Sci & Engn, 498 South Shaoshan Rd, Changsha 410004, Peoples R China.;[Olovo, Chinasa V.] Univ Nigeria, Fac Biol Sci, UNN Nsukka, Univ Rd, Nsukka 410001, Nigeria.;[Olovo, Chinasa V.] Jiangsu Univ, Sch Med, 301 Xuefu Rd, Zhenjiang 212013, Peoples R China.;[Mgbechidinma, Chiamaka L.] Chinese Univ Hong Kong, Ctr Cell & Dev Biol, Sch Life Sci, Shatin, Hong Kong, Peoples R China.
通讯机构：
[Otobong D. Akan; He Zhu] A;Authors to whom correspondence should be addressed.<&wdkj&>College of Food Science and Engineering, Central South University of Forestry and Technology, 498 South Shaoshan Road, Changsha 410004, China<&wdkj&>Faculty of Biological Science, Akwa-Ibom State University, Akwa-Ibom State, Uyo 1167, Nigeria<&wdkj&>Authors to whom correspondence should be addressed.<&wdkj&>College of Food Science and Engineering, Shandong Agriculture and Engineering University, Jinan 250100, China<&wdkj&>College of Food Science and Engineering, Central South University of Forestry and Technology, 498 South Shaoshan Road, Changsha 410004, China
摘要：
Traditional fermented foods harbor microbes that transform raw food components, improving their nutritional, shelf life, organoleptic, and health-promoting characteristics. Fermented foods are an important conduit of contact between bioactive components that act like antigens and the human body system. Versatile microbes in traditional fermented foods are associated with many health-promoting end-products, including dietary fatty acids and inherent fermenting microbial cells. Evidence shows that dietary fatty acid components regulate genes in a hormonally dependent manner, either directly via specific binding to nuclear receptors or indirectly by changing regulatory transcription factors. Fatty acids are implicated in anti-inflammatory, anti-obesogenic, immunoregulatory, cardioprotective, etc., activities. Challenges with scaling the production of traditional fermented foods stem from losing effective consortiums of microbial groups and the production of differential end-products. Industrialists scaling the production of traditional fermented foods must overcome safety and consistency challenges. They need to combine processes that lessen the advent of public health issues and introduce omics technologies that identify and maintain effective consortium groups, prune genes that code for toxic products, and inculcate microbes with additional beneficial characteristics. Incorporating omics in production will avail the benefits of traditional fermented foods to a larger population that craves them outside their native areas.
