High animal protein diet and gut microbiota in human health
作者：
Cai, Jie;Chen, Zhongxu;Wu, Wei;Lin, Qinlu;Liang, Ying*
期刊：
Critical Reviews in Food Science and Nutrition ,2022年62(22):6225-6237 ISSN：1040-8398
通讯作者：
Liang, Ying
作者机构：
[Cai, Jie; Chen, Zhongxu; Wu, Wei; Liang, Ying; Lin, Qinlu] Cent South Univ Forestry & Technol, Natl Engn Lab Rice & Byprod Deep Proc, Coll Food Sci & Engn, Mol Nutr Branch, Changsha, Hunan, Peoples R China.;[Liang, Ying] Cent South Univ Forestry & Technol, Coll Food Sci & Engn, Changsha 410004, Peoples R China.
通讯机构：
[Liang, Ying] C;Cent South Univ Forestry & Technol, Coll Food Sci & Engn, Changsha 410004, Peoples R China.
关键词：
Diet;animal protein;gut microbiota;disease
摘要：
The role of the intestinal flora in health and disease has become a research hotspot. Compared with carbohydrates and fats, proteins are metabolized primarily by microbial fermentation in the intestine. The production of protein fermentation products and metabolites depends on the composition, diversity, and metabolism of the gut microbiota. Several protein fermentation products, including indoles, phenols, polyamines, hydrogen sulfide (H2S), amines, and carnitine, are toxic. This study analyzes the relationship between high-protein diets (HPDs), the intestinal microbiota, and human health and disease. Long-term HPDs increase the risk of intestinal diseases, type 2 diabetes (T2DM), obesity, central nervous system (CNS) diseases, and cardiovascular diseases (CVD) by producing toxic metabolites in the colon, including amines, H2S, and ammonia. Short-term HPDs have little effect on the metabolism of healthy individuals under 65 years old. However, meeting the protein requirements of individuals over 65 years old using HPDs is more challenging. The adverse effects of HPDs on athletes are minimal. Natural compounds (plant extracts, whose main constituents are polysaccharides and polyphenols), prebiotics, probiotics, and regular physical exercise improve gut dysbiosis and reduce disease risk. © 2021 Taylor & Francis Group, LLC.
语种：
英文
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Effects of oxidative modification by malondialdehyde on the in vitro digestion properties of rice bran protein
作者：
Li, Fang;Wu, Xiaojuan;Wu, Wei*
期刊：
Journal of Cereal Science ,2021年97:103158 ISSN：0733-5210
通讯作者：
Wu, Wei
作者机构：
[Li, Fang; Wu, Xiaojuan; Wu, Wei] Cent South Univ Forestry & Technol, Coll Food Sci & Engn, 498 Southern Shaoshan Rd, Changsha 410004, Hunan, Peoples R China.
通讯机构：
[Wu, Wei] C;Cent South Univ Forestry & Technol, Coll Food Sci & Engn, 498 Southern Shaoshan Rd, Changsha 410004, Hunan, Peoples R China.
关键词：
Rice bran rancidity;Protein oxidation;Malondialdehyde;Digestion properties
摘要：
As a secondary oxidation product derived during rice bran oxidative rancidity, malondialdehyde (MDA) was selected to study the impact of oxidative rancidity on the digestion properties of rice bran protein. MDA modification promoted the content of protein carbonyl groups and disulfide bonds from 2.0 to 10.34 nmol/mg, 12.04–16.51 nmol/mg, respectively. The results of FT-IR, intrinsic fluorescence spectra, surface hydrophobicity, molecular weight distribution and protein electrophoresis implied that MDA changed the secondary structure of rice bran protein, and promoted protein aggregation and cross-link through non-disulfide covalent bonds. Besides, increasing concentration of MDA caused the loss of degradation potential of protein, which accompanied by the loss of pepsin and trypsin digestibility from 33.86 to 24.29%, 70.10 to 47.05%, respectively. Furthermore, MDA treatment led to the decrease in antioxidant activities of digestion products, which might be attributed to the less formation of digestion products with molecular weight of 500–1500 Da. Correlation analysis between parameters of rice bran protein oxidation and protein digestion revealed that rice bran protein oxidation was significantly related to the reduction of digestion parameters. Overall, incubation with MDA altered the structure of rice bran protein, which had a significant correlation with the deterioration of digestion properties. © 2020 Elsevier Ltd
语种：
英文
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Effects of rice bran rancidity on oxidation, structural characteristics and interfacial properties of rice bran globulin
作者：
Wu, Wei* ;Li, Fang;Wu, Xiaojuan
期刊：
Food Hydrocolloids ,2021年110(Jan.):106123 ISSN：0268-005X
通讯作者：
Wu, Wei
作者机构：
[Li, Fang; Wu, Xiaojuan; Wu, Wei] Cent South Univ Forestry & Technol, Fac Food Sci & Engn, Changsha 410004, Hunan, Peoples R China.;[Li, Fang; Wu, Xiaojuan; Wu, Wei] Natl Engn Lab Rice & Prod Deep Proc, Changsha 410004, Hunan, Peoples R China.
通讯机构：
[Wu, Wei] C;Cent South Univ Forestry & Technol, Fac Food Sci & Engn, Changsha 410004, Hunan, Peoples R China.
关键词：
Rice Bran rancidity;Rice bran globulin;Protein oxidation;Structural characteristics;Interfacial properties
摘要：
Rice bran globulin was prepared by rice bran with different storage periods and evaluated for its oxidation degree, structural characteristics and interfacial properties. As storage time of rice bran extended, protein carbonyl content gradually increased from 1.68 to 11.20 nmol/mg, and sulfhydryl content decreased from 21.10 to 6.40 nmol/mg, indicating rice bran rancidity caused rice bran globulin oxidation. Other structural indexes showed rice bran globulin oxidation caused significant changes in secondary structure of rice bran globulin, and strengthening disulfide bonds induced rice bran globulin further aggregation and cross-link. Besides, increasing storage time of rice bran led to the loss of foaming capacity, foam stability, emulsifying activity and emulsion stability of rice bran globulin. Correlation analysis between interfacial properties and oxidation extent along with structural characteristics of rice bran globulin revealed that protein oxidation extent, surface hydrophobicity, protein solubility and zeta potential were highly related with the interfacial properties of rice bran globulin.
语种：
英文
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表没食子儿茶素没食子酸酯对米糠蛋白结构和功能性质的影响
作者：
苗向硕;吴伟;吴晓娟
期刊：
中国粮油学报 ,2020年35(3):52-59 ISSN：1003-0174
通讯作者：
Wu, W.
作者机构：
[苗向硕; 吴伟; 吴晓娟] College of Food Science and Engineering, Central South University of Forestry and Technology, National Engineering Laboratory for Rice and By-product Deep Processing, Changsha, 410004, China
通讯机构：
College of Food Science and Engineering, Central South University of Forestry and Technology, National Engineering Laboratory for Rice and By-product Deep Processing, Changsha, China Wu, X.
关键词：
米糠蛋白;结构;功能性质
摘要：
将不同比例的表没食子儿茶素没食子酸酯(Epigallocatechin gallate,EGCG)与米糠蛋白在常温下进行反应,研究EGCG对米糠蛋白结构和功能性质的影响。结果显示:随着EGCG添加比例的增加,米糠蛋白的总巯基含量从41.26 nmol/mg降低至25.99 nmol/mg。添加EGCG导致米糠蛋白β-折叠和氨基酸残基侧链含量增加,无规卷曲、α -螺旋和β -转角含量下降,同时使得米糠蛋白表面疏水性和内源荧光强度下降,内源荧光最大荧光峰位红移。随着EGCG添加比例的增加,米糠蛋白的溶解性持续下降,持水性、持油性、起泡能力和泡沫稳定性先增大后下降,乳化性和乳化稳定性则呈现上升-下降-上升-下降的复杂变化趋势。当EGCG和米糠蛋白的质量比为0.15: 1时,米糠蛋白的持水性、持油性和泡沫稳定性分别达到最大值;当EGCG和米糠蛋白的质量比为0.2: 1时,米糠蛋白的起泡能力、乳化性和乳化稳定性分别达到最大值。
语种：
中文
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Effects of malondialdehyde-induced protein oxidation on the structural characteristics of rice protein
作者：
Li, Fang;Wu, Xiao-Juan;Wu, Wei*
期刊：
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY ,2020年55(2):760-768 ISSN：0950-5423
通讯作者：
Wu, Wei
作者机构：
[Li, Fang; Wu, Xiao-Juan; Wu, Wei] Cent South Univ Forestry & Technol, Coll Food Sci & Engn, 498 South Shaoshan Rd, China 410004, Hunan, Peoples R China;[Li, Fang; Wu, Xiao-Juan; Wu, Wei] Natl Engn Lab Rice & By Prod Deep Proc, 498 South Shaoshan Rd, China 410004, Hunan, Peoples R China
通讯机构：
[Wu, Wei] C;[Wu, Wei] N;Cent South Univ Forestry & Technol, Coll Food Sci & Engn, 498 South Shaoshan Rd, China 410004, Hunan, Peoples R China. Natl Engn Lab Rice & By Prod Deep Proc, 498 South Shaoshan Rd, China 410004, Hunan, Peoples R China.
关键词：
Agglomeration;Aggregates;Aldehydes;Blue shift;Electrophoresis;Fluorescence;Lipids;Molecular weight distribution;Oxidation;Particle size;Particle size analysis;Sulfur compounds;Lipid peroxidation;Malondialdehyde;Protein oxidation;Rice ageing;Rice proteins;Proteins
摘要：
Malondialdehyde (MDA) was selected to represent a secondary by-product of lipid peroxidation during rice ageing. This study aimed to investigate the effects of MDA modification on the structural characteristics of rice protein. The results showed that as MDA concentration increased, rice protein carbonyl and disulphide groups increased, but sulphydryl content decreased. The blue shift of maximum fluorescence peak, the decrease of rice protein intrinsic fluorescence intensity and the reduction of surface hydrophobicity indicated the formation of protein aggregates caused by MDA oxidative modification. The results of molecular weight distribution and particle size distribution showed that MDA modification resulted in the formation of soluble protein aggregates, and the decrease of rice protein solubility indicated that insoluble protein aggregates were formed. Results of protein electrophoresis showed that MDA modification contributed to rice protein aggregation via non-disulphide covalent bonds. The results showed that rice protein gradually aggregated with increasing MDA concentration.
语种：
英文
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Effects of rice bran rancidity on the oxidation and structural characteristics of rice bran protein
作者：
Wu, Xiaojuan;Li, Fang;Wu, Wei*
期刊：
LWT ,2020年120:108943 ISSN：0023-6438
通讯作者：
Wu, Wei
作者机构：
[Li, Fang; Wu, Xiaojuan; Wu, Wei] Cent South Univ Forestry & Technol, Coll Food Sci & Engn, Natl Engn Lab Rice & Byprod Deep Proc, Changsha 410004, Hunan, Peoples R China.
通讯机构：
[Wu, Wei] C;Cent South Univ Forestry & Technol, Coll Food Sci & Engn, Natl Engn Lab Rice & Byprod Deep Proc, Changsha 410004, Hunan, Peoples R China.
关键词：
Agglomeration;Covalent bonds;Oxidation;Potassium hydroxide;Sulfur compounds;Crude rice bran oil;Protein oxidation;Rice bran protein;Rice brans;Secondary structures;Structural characteristics;Sulfhydryl content;Thiobarbituric acid reactive substances;Proteins
摘要：
Rice bran rancidity may affect rice bran protein through protein oxidation. However, little is known about the relationship between rice bran rancidity and rice bran protein oxidation. The effects of rice bran rancidity on the oxidation extent and structural characteristics of rice bran protein were investigated. As storage time of rice bran increased, the acid value, peroxide value, and value of thiobarbituric acid reactive substances in crude rice bran oil increased from 4.31 mg KOH/g, 2.84 Meq/kg, and 6.22 μg MDA/g to 38.72 mg KOH/g, 15.58 Meq/kg, and 28.99 μg MDA/g, respectively, which indicated that hydrolytic rancidity and oxidative rancidity of rice bran occurred simultaneously. The gradual increase in protein carbonyl and dityrosine content from 2.12 nmol/mg and 88.61 A.U. to 13.8 nmol/mg and 159.37 A.U. was accompanied by a steady decrease in free sulfhydryl content of rice bran protein from 22.6 to 9.6 nmol/mg, which implied that the products of rice bran rancidity induced rice bran protein oxidation. The rice bran protein oxidation subsequently resulted in a loss of the ordered state of secondary structure and the formation of aggregates as well as cross-link, when both disulfide bonds and non-disulfide covalent bonds participated in cross-link formation. © 2019 Elsevier Ltd
语种：
英文
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Effects of oxidative modification by 13-hydroperoxyoctadecadienoic acid on the structure and functional properties of rice protein
作者：
Wu, Xiaojuan;Li, Fang;Wu, Wei*
期刊：
Food Research International ,2020年132:109096 ISSN：0963-9969
通讯作者：
Wu, Wei
作者机构：
[Wu, Wei] Cent South Univ Forestry & Technol, Coll Food Sci & Engn, Changsha 410004, Hunan, Peoples R China.;Natl Engn Lab Rice & By Prod Deep Proc, Changsha 410004, Hunan, Peoples R China.
通讯机构：
[Wu, Wei] C;Cent South Univ Forestry & Technol, Coll Food Sci & Engn, Changsha 410004, Hunan, Peoples R China.
关键词：
13-hydroperoxyoctadecadienoic acid;Lipid peroxidation;Protein aggregation;Protein oxidation;Rice ageing;Rice protein
摘要：
13-hydroperoxyoctadecadienoic acid (13-HPODE) was selected as lipid peroxidation primary products during rice ageing to investigate the effects of lipid hydroperoxide modification on the structural characteristics and functional properties of rice protein. Incubation of rice protein with 13-HPODE resulted in protein carbonylation and loss of protein sulfhydryl groups in a concentration-dependent manner. FT-IR evaluated the effects of 13-HPODE on rice protein, and the results indicated increasing concentration of 13-HPODE resulted in continuous loss of α-helix, β-turn and random coil structure, and increase in β-sheet content and amino acid side chains. The content of soluble protein aggregates gradually increased, accompanied by protein crosslink via disulfide bonds. 13-HPODE had a negative impact on the solubility, water holding capacity, foaming capacity, and foam stability of rice protein. 13-HPODE could promote oil holding capacity of rice protein. With the concentration of 13-HPODE below 0.1 mmol/L, emulsifying activity index (EAI) and emulsifying stability index (ESI) of rice protein gradually increased, which due to gradual increase in rice protein surface hydrophobicity and flexibility. However, at relatively high concentration of 13-HPODE (above 1 mmol/L), the adverse effect in EAI and ESI was observed, which might be attributed to a decrease in surface hydrophobicity and protein aggregates formation. © 2020 Elsevier Ltd
语种：
英文
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粮油制品蛋白氧化对肠道健康影响的研究进展
作者：
康卓然;吴晓娟;吴伟
期刊：
中国粮油学报 ,2020年35(4):173-180 ISSN：1003-0174
通讯作者：
Wu, W.
作者机构：
[康卓然; 吴晓娟; 吴伟] National Engineering Laboratory 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：
National Engineering Laboratory for Rice and By-product Deep Processing, School of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, China
关键词：
粮油制品;蛋白质氧化;氧化应激;肠道微生物;肠道屏障功能;肠道炎症
摘要：
在粮油原料及其制品的储运和加工过程中,脂质在内源脂肪水解酶和脂肪氧化酶的催化下发生水解、氧化。脂质氧化产物可诱导蛋白质氧化,导致蛋白质结构发生共价交联,使得蛋白质难以被机体消化,从而影响肠道微生物组成以及肠道屏障功能。首先分析了粮油原料及其制品在储运和加工过程中的氧化应激环境,随后介绍了蛋白质氧化对蛋白质结构特征和消化性质的影响,最后探讨了蛋白质氧化对肠道微生物以及肠道健康的可能影响,以期对摄食氧化蛋白质对肠道健康影响的研究提供一定理论参考,为安全合理有效开发蛋白质资源提供理论依据。
语种：
中文
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热处理对丙二醛氧化米糠蛋白体外胃蛋白酶消化性质的影响
作者：
吴伟;尤翔宇;黄慧敏;吴晓娟
期刊：
中国食品学报 ,2020年20(10):76-83 ISSN：1009-7848
通讯作者：
Wu, Xiaojuan(wuwu.1221@163.com)
作者机构：
[吴伟; 尤翔宇; 黄慧敏; 吴晓娟] School of Food Science and Engineering, Central South University of Forestry and Technology, National Engineering Laboratory for Rice and By-product Deep Processing, Changsha;410004, China;[吴伟; 尤翔宇; 黄慧敏; 吴晓娟] 410004, China
关键词：
热处理;丙二醛;米糠蛋白;蛋白质氧化;体外消化
摘要：
采用不同浓度的丙二醛氧化米糠蛋白,通过95 ℃水浴热处理氧化米糠蛋白,研究热处理对丙二醛氧化米糠蛋白体外胃蛋白酶消化性以及消化产物抗氧化性的影响。结果表明:随着丙二醛浓度的增加,米糠蛋白羰基和二硫键含量增加,游离巯基含量下降,证实丙二醛致米糠蛋白氧化。随着丙二醛浓度增加,米糠蛋白体外胃蛋白酶消化率、初始消化速率和消化产物中分子质量分布在500~1 500 u的活性肽含量均逐渐下降。同时,米糠体外胃蛋白酶消化产物ABTS~+·,DPPH·,·OH和O_2~-·清除能力、金属螯合能力以及还原能力持续下降。热处理可提高米糠蛋白的体外胃蛋白酶消化率、初始消化速率以及消化产物中活性肽含量和抗氧化性。结论:丙二醛氧化可降低米糠蛋白的消化性以及消化产物的抗氧化性,适当的加热处理可在一定程度上增强米糠蛋白的消化性以及消化产物的抗氧化性。
语种：
中文
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热处理对过氧自由基氧化米糠蛋白体外胰蛋白酶消化性质及消化产物抗氧化性的影响
作者：
李芳;黄慧敏;尤翔宇;吴伟;吴晓娟
期刊：
中国粮油学报 ,2020年35(4):39-45 ISSN：1003-0174
通讯作者：
Wu, W.
作者机构：
[李芳; 黄慧敏; 尤翔宇; 吴伟; 吴晓娟] National Engineering Laboratory 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：
National Engineering Laboratory for Rice and By-product Deep Processing, School of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, China
关键词：
热处理;过氧自由基;米糠蛋白;蛋白质氧化;体外消化
摘要：
选用不同浓度的2,2'-盐酸脒基丙烷( 2,2'- azobis( 2 - amidinopropane) dihydrochloride, AAPH)在有氧条件下热降解生成的过氧自由基氧化米糠蛋白,再通过95 ℃水浴处理氧化米糠蛋白,研究热处理对过氧自由基氧化米糠蛋白体外胰蛋白酶消化性质及消化产物抗氧化性的影响。结果表明:随着AAPH浓度的增加,过氧自由基氧化米糠蛋白体外胰蛋白酶消化率、初始消化速率、消化产物分子质量分布在500 ~ 1 500 u的肽含量、消化产物清除ABTS~+·、·OH、O_2~- ·能力和还原能力均先上升后下降,消化产物清除DPPH·能力和金属螯合能力先不变后下降;而热处理后,氧化米糠蛋白体外胰蛋白酶消化产物金属螯合能力先上升后下降,ABTS~+·清除能力和还原能力先不变后下降。同未热处理相比,热处理显著提高了相同氧化程度下米糠蛋白体外胰蛋白酶消化率、初始消化速率以及消化产物抗氧化性。表明过氧自由基氧化会改变米糠蛋白体外胰蛋白酶的消化性质,而热处理可以改善相同氧化程度下米糠蛋白体外胰蛋白酶的消化率和消化产物的抗氧化性。
语种：
中文
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翻转课堂融合PBL教学法在“天然产物提取技术”实验教学中的应用
作者：
吴晓娟;吴伟;林亲录;周文化
期刊：
农产品加工 ,2019年(15):112-114 ISSN：1671-9646
作者机构：
中南林业科技大学食品科学与工程学院,湖南长沙,410004;[吴伟; 吴晓娟; 周文化; 林亲录] 中南林业科技大学
关键词：
翻转课堂;天然产物提取技术;实验教学
摘要：
翻转课堂和PBL教学法都强调以学生为中心,而且课堂教学的内容以问题答疑为主.将PBL教学法与翻转课堂相结合,形成新的“天然产物提取技术”实验课程的教学模式.通过教学改革,培养学生主动学习、相互协作、乐于思考的学习品质,使学生掌握天然产物提取的主要工艺及相关设备.所获得的教学改革结论及相关经验,亦可用于食品质量与安全及相关专业其他课程的实验教学.
语种：
中文
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过氧自由基氧化对米糠蛋白结构和功能性质的影响
作者：
尤翔宇;黄慧敏;吴晓娟;吴伟
期刊：
食品科学 ,2019年40(4):34-41 ISSN：1002-6630
作者机构：
稻谷及副产物深加工国家工程实验室,中南林业科技大学食品科学与工程学院,湖南长沙 410004;[尤翔宇; 吴伟; 吴晓娟; 黄慧敏] 中南林业科技大学
关键词：
过氧自由基;米糠蛋白;蛋白质氧化;结构;功能性质
摘要：
采用不同浓度的2,2'-盐酸脒基丙烷(2,2'-azobis(2-amidinopropane),AAPH)有氧热分解产生的过氧自由基氧化米糠蛋白,研究过氧自由基氧化对米糠蛋白结构和功能性质的影响.结果 显示:随着AAPH浓度的增加,米糠蛋白羰基、二硫键和二酪氨酸含量分别从2.0 nmol/mg、12.04 nmol/mg和84.54增加到7.09 nmol/mg、14.69 nmol/mg和127.1,游离巯基含量从23.97 nmol/mg下降到15.29 nmol/mg.过氧自由基氧化导致米糠蛋白α-螺旋和无规卷曲相对含量下降,β-折叠相对含量增加,氨基酸残基侧链含量先增加后略微下降;同时使得米糠蛋白表面疏水性和内源荧光强度下降,最大荧光峰位蓝移.过氧自由基氧化对蛋白质亚基结构影响较小,可同时使得米糠蛋白多肽链聚集和主肽链部分断裂形成多肽.随着AAPH浓度的增加,米糠蛋白溶解性逐渐降低,持水性、持油性、起泡能力、泡沫稳定性、乳化性和乳化稳定性先上升后下降.
语种：
中文
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表没食子儿茶素没食子酸酯和米糠蛋白的相互作用
作者：
苗向硕;吴伟;吴晓娟
期刊：
中国粮油学报 ,2019年34(12):19-26 ISSN：1003-0174
通讯作者：
Wu, W.
作者机构：
[苗向硕; 吴伟; 吴晓娟] College of Food Science and Engineering, Central South University of Forestry and Technology, National Engineering Laboratory for Rice and By-Product Deep Processing, Changsha, 410004, China
通讯机构：
College of Food Science and Engineering, Central South University of Forestry and Technology, National Engineering Laboratory for Rice and By-Product Deep Processing, Changsha, China
关键词：
米糠蛋白;表没食子儿茶素没食子酸酯;相互作用;荧光光谱;紫外吸收光谱
摘要：
采用荧光光谱和紫外-可见光谱法研究表没食子儿茶素没食子酸酯(Epigallocatechin gallate,EGCG)和米糠蛋白(Rice bran protein,RBP)之间的相互作用.结果表明:EGCG对RBP有较强的荧光猝灭作用,为且动态和静态混合淬灭.EGCG与RBP在290、300、310 K时相互作用的表观结合常数分别为1.322 8× 106、1.504 2×106、1.817 6×106 L/mol,对应的结合位点数分别为1.387 8、1.327 0、1.377 0.同步荧光光谱、紫外-可见光谱和三维荧光光谱表明EGCG主要影响RBP色氨酸残基空间结构的微环境,使其周围的疏水性下降.热力学参数表明EGCG与RBP结合的主要作用力为疏水相互作用.根据F(o)ster非辐射转移理论计算了不同条件下EGCG与RBP结合距离r为0.800 4 nm.建立了不同温度下EGCG与RBP结合率的理论模型,发现RBP的结合率随着EGCG浓度增大而减小,温度对两者的结合率无显著影响.
语种：
中文
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米糠酸败对米糠蛋白体外胃蛋白酶消化产物结构特征的影响
作者：
吴伟;何莉媛;黄慧敏;吴晓娟;林亲录
期刊：
食品科学 ,2019年40(17):14-21 ISSN：1002-6630
作者机构：
中南林业科技大学食品科学与工程学院, 稻谷及副产物深加工国家工程实验室, 湖南, 长沙, 410004;[吴伟] 吴伟;[林亲录] 林亲录;[吴晓娟] 吴晓娟;[黄慧敏] 黄慧敏
关键词：
米糠酸败;米糠蛋白;体外胃蛋白酶消化;结构特征
摘要：
将新鲜米糠贮藏不同时间后进行稳定化和脱脂制备米糠蛋白,研究米糠酸败对米糠蛋白体外胃蛋白酶消化产物结构特征的影响。结果表明:随着米糠酸败程度增加,米糠清蛋白亚基、谷蛋白酸性亚基和球蛋白亚基完全被胃蛋白酶消化降解的时间先提前后延迟,而米糠谷蛋白碱性亚基和醇溶蛋白亚基表现为更难被胃蛋白酶消化;分子质量分布和粒径分布结果表明,米糠酸败过程中形成的米糠蛋白氧化聚集体会抑制米糠蛋白体外胃蛋白酶消化;此外,随着米糠酸败程度的增加,米糠蛋白体外胃蛋白酶消化产物内源荧光峰位的红移幅度先增大后减小,表面疏水性则逐渐下降。总之,米糠酸败导致的米糠蛋白氧化对米糠蛋白消化产物的共价交联状态、聚集行为和表面疏水性等结构特征产生了重要影响。
语种：
中文
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Spent hen-derived ACE inhibitory peptide IWHHT shows antioxidative and anti-inflammatory activities in endothelial cells
作者：
Gu, Yuchen;Liang, Ying;Bai, Jie;Wu, Wei;Lin, Qinlu* ;...
期刊：
Journal of Functional Foods ,2019年53:85-92 ISSN：1756-4646
通讯作者：
Wu, Jianping;Lin, Qinlu
作者机构：
[Wu, Jianping; Gu, Yuchen] Univ Alberta, Dept Agr Food & Nutr Sci, Edmonton, AB T6G 2P5, Canada.;[Wu, Wei; Bai, Jie; Liang, Ying; Lin, Qinlu] Cent South Univ Forestry & Technol, Coll Food Engn, Changsha 410004, Hunan, Peoples R China.
通讯机构：
[Wu, Jianping] U;[Lin, Qinlu] C;Univ Alberta, Dept Agr Food & Nutr Sci, Edmonton, AB T6G 2P5, Canada.;Cent South Univ Forestry & Technol, Coll Food Engn, Changsha 410004, Hunan, Peoples R China.
关键词：
ACE inhibitory activity;Anti-inflammatory activity;Antioxidative activity;Endothelial cells;Gastrointestinal digestion;Spent hen
摘要：
The pathophysiology of hypertension involves the interplay among renin-angiotensin system (RAS), oxidative stress and inflammation. Previous studies focused mainly on ACE inhibitory activity; the goals of this study were to characterize ACE inhibitory peptides from chicken and to investigate their potential antioxidative and anti-inflammatory activities. Spent hen muscle protein hydrolysate digested by thermolysin showed an IC50 value of 39.6 ± 2.3 µg/mL. Following HPLC fractionation and LC-MS/MS analysis, a potent ACE inhibitory peptide IWHHT (IC50 = 9.93 ± 0.65 µM) was identified. IWHHT was not resistant to simulated gastrointestinal digestion and produced a mixture of IW and IWH. IWHHT and IWH significantly reduced the expression of vascular cell adhesion molecule-1 (VCAM-1) in tumor necrosis factor-alpha (TNF-α)-induced inflammation. IWHHT, IWH and IW also significantly reduced superoxide level in basal oxidation test. The multi-activities of IWHHT and its associated digestion products may enhance beneficial actions against hypertension. © 2018 Elsevier Ltd
语种：
英文
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籼粳稻两个品种大米储藏过程中蛋白质氧化对其蒸煮食用品质的影响
作者：
吴晓娟;吴伟
期刊：
食品科学 ,2019年40(1):16-22 ISSN：1002-6630
作者机构：
[吴晓娟; 吴伟] 中南林业科技大学食品科学与工程学院, 稻谷及副产物深加工国家工程实验室, 湖南, 长沙, 410004
关键词：
大米;储藏;蛋白质氧化;糊化特性;质构特性;感官品质
摘要：
以新收获籼稻‘金优207'和粳稻‘吉粳88'大米为原料,采用温度37 ℃、相对湿度85%的条件进行加速陈化储藏,研究蛋白质氧化对大米蒸煮食用品质的影响。结果显示:随着储藏时间的延长,大米蛋白氧化程度不断增加;米粉峰值黏度、最终黏度、回生值和米饭硬度与大米蛋白羰基含量呈极显著正相关(P<0.01),与总巯基和游离巯基含量呈极显著负相关(P<0.01);米饭咀嚼性、弹性、外观、气味、适口性、滋味、冷饭质地与大米蛋白羰基含量呈极显著负相关(P<0.01),与总巯基含量和游离巯基含量呈极显著正相关(P<0.01);米粉最低黏度、米饭硬度与大米蛋白二硫键含量呈极显著正相关(P<0.01),而米饭黏聚性、回复性和黏着性则与大米蛋白二硫键含量呈极显著负相关(P<0.01)。这表明加速陈化储藏过程中,随着蛋白质氧化程度的增加,大米老化回生程度增加,米饭质构特性和感官品质明显下降。
语种：
中文
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过氧自由基氧化对米糠蛋白体外胃蛋白酶消化性质的影响
作者：
尤翔宇;黄慧敏;吴伟;吴晓娟
期刊：
中国粮油学报 ,2019年34(4):69-74 and 82 ISSN：1003-0174
作者机构：
[尤翔宇; 黄慧敏; 吴伟; 吴晓娟] National Engineering Laboratory for Rice and By-product Deep Processing, Hunan Key Laboratory of Grain-oil Process and Quality Control, Hunan Key Laboratory of Processed Food for Special Medical Purpose, Changsha, 410004, China
关键词：
过氧自由基;米糠蛋白;蛋白质氧化;体外消化;抗氧化性
摘要：
采用不同浓度的2,2'-盐酸脒基丙烷(AAPH)有氧热分解产生的过氧自由基氧化米糠蛋白,研究过氧自由基氧化对米糠蛋白体外胃蛋白酶消化和消化产物抗氧化性质的影响。结果表明:随着AAPH浓度的增加,米糠蛋白体外胃蛋白酶消化率和初始消化速率先上升后下降,在AAPH浓度为1 mmol/L时达到最大值;过氧自由基氧化米糠蛋白体外胃蛋白酶消化产物中分子质量分布在500~1 500 u的肽含量呈现先上升后下降的趋势,在AAPH浓度为1 mmol/L时达到最大值25. 19%。随着AAPH浓度的增加,过氧自由基氧化米糠蛋白体外胃蛋白酶消化产物清除ABTS~+.、DPPH.、. OH、O_2~(- ·)的能力以及金属螯合能力、还原能力均先上升后下降,最大值均出现在AAPH浓度为1 mmol/L时。结果表明,过氧自由基轻度氧化可提高米糠蛋白体外胃蛋白酶消化率和消化产物的抗氧化性,而过度氧化则降低米糠蛋白体外胃蛋白酶消化率和消化产物的抗氧化性。
语种：
中文
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Structural elucidation and hepatoprotective activities of polysaccharides from a mutant mSM-105 of Catathelasma ventricosum with enhanced production of 1,6-β-glucan
作者：
Liu, Yuntao* ;Liu, Yixi;Dan, Hangyan;Li, Cheng;Liu, Aiping;...
期刊：
Industrial Crops and Products ,2019年130:459-466 ISSN：0926-6690
通讯作者：
Liu, Yuntao
作者机构：
[Li, Cheng; Liu, Yuntao; Chen, Hong; Liu, Yixi; Shen, Li; Dan, Hangyan; Liu, Aiping] Sichuan Agr Univ, Coll Food Sci, 46 Xinkang Rd, Yaan 625014, Sichuan, Peoples R China.;[Liu, Yuntao] Cent South Univ Forestry & Technol, Coll Food Sci & Engn, Natl Engn Lab Rice & Byprod Deep Proc, Changsha 410004, Hunan, Peoples R China.;[Wang, Jian; Yin, Pengfei; Wu, Wenjuan; Feng, Xing] Sichuan Agr Univ, Coll Sci, Yaan 625014, Peoples R China.
通讯机构：
[Liu, Yuntao] S;Sichuan Agr Univ, Coll Food Sci, 46 Xinkang Rd, Yaan 625014, Sichuan, Peoples R China.
关键词：
1,6-β-glucan;Catathelasma ventricosum;Hepatoprotective activity;Mutagenesis
摘要：
Catathelasma ventricosum is a popular edible officinal mushroom in southwest China. The mycelial polysaccharides from Catathelasma ventricosum (mCVPS) mainly composed of β-glucan which was widely regarded as a kind of prebiotic. In order to improve its yield, a mutant strain (mSM-105) by UV mutagenesis combined with ethyl methane sulfonate (EMS) treatment was developed, which showed a higher β-glucan production than the parent strain (SM-16). Results showed that mSM-105 possessed the yield of β-glucan as high as 85.3% after 15-day cultivation, while the parent strain was about 67% under the same condition. The molecular weight of polysaccharide from SM-16 and mSM-105, determined by gel permeation chromatography and gas chromatograph, was estimated to be from 3.8 × 10 3 to 2.5 × 10 7 Da. From the infrared (IR) and methylation analysis, the polysaccharide from mSM-105 referred as mCVPS-M was found to mainly consist of β-D-glucopyranose with 1,6 linkages. And the relative proportion of 1,6-β-D-Glcp estimated on sugar linkage of mCVPS-M was 47% higher than that of mCVPS. Moreover, in mice subjected to CCl 4 -induced hepatotoxicity, pretreatments with mCVPS and mCVPS-M at the same dose (200 mg/kg/d) both significantly (P < 0.05) decreased the levels of alanine aminotransferase (AST), aspartate aminotransferase (ALT) and malondialdehyde (MDA) and increased antioxidant enzyme activities such as, catalase (CAT), superoxide dismutase (SOD), glutathione (GSH) and glutathione peroxidase (GSH-Px). Hepatic histopathological observation further confirmed that mCVPS-M had stronger hepatoprotection to normalize the histopathological changes. These results suggest that mCVPS-M might possess a more significant protective effect against CCl 4 induced hepatocyte damage injury than mCVPS, by mediating antioxidant activities, free radical scavenging effects and alleviation of lipid oxidation, in which a vital role may played by 1,6-β-glucan. © 2019 Elsevier B.V.
语种：
英文
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挤压稳定化对不同贮藏时间米糠制备米糠毛油品质的影响
作者：
吴晓娟;吴伟
期刊：
中国油脂 ,2018年43(6):7-10,15 ISSN：1003-7969
作者机构：
[吴晓娟; 吴伟] 中南林业科技大学食品科学与工程学院, 稻谷及副产物深加工国家工程实验室, 长沙, 410004
关键词：
米糠;贮藏;挤压稳定化;米糠毛油;品质
摘要：
以不同贮藏时间的米糠为原料,研究米糠挤压稳定化处理对米糠毛油品质的影响。结果表明:相比米糠未稳定化制备的米糠毛油,米糠挤压稳定化处理增加米糠毛油的酸值和过氧化值;随着米糠贮藏时间的延长,米糠挤压稳定化处理与未稳定化处理制备米糠毛油酸值和过氧化值相差幅度增加;米糠挤压稳定化处理对米糠毛油的脂肪酸组成影响较小,仅亚麻酸含量显著下降,米糠挤压稳定化处理对米糠毛油碘值和皂化值没有显著影响;米糠挤压稳定化处理显著降低米糠毛油磷脂、水分及挥发物含量,随着米糠贮藏时间的延长,米糠挤压稳定化处理与未稳定化处理制备米糠毛油磷脂含量相差幅度增大;此外,米糠挤压稳定化处理可显著提高米糠毛油谷维素含量。
语种：
中文
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Elaboration of curcumin-loaded rice bran albumin nanoparticles formulation with increased invitro bioactivity and invivo bioavailability
作者：
Liu, Chun;Yang, Xiaoquan;wu, Wei;Long, Zhao;Xiao, Huaxi;...
期刊：
Food Hydrocolloids ,2018年77(Apr.):834-842 ISSN：0268-005X
通讯作者：
Lin, Qinlu
作者机构：
[wu, Wei; Long, Zhao; Luo, Feijun; Xiao, Huaxi; Liu, Chun; Lin, Qinlu] Ctr South Univ Forestry & Technol, Coll Food Sci & Engn, Natl Engn Lab Rice & By Prod Deep Proc, Changsha 410004, Hunan, Peoples R China.;[Yang, Xiaoquan] South China Univ Technol, Sch Food Sci & Engn, Res & Dev Ctr Food Prot, Guangzhou 510640, Guangdong, Peoples R China.;[Shen, Yingbin] Jinan Univ, Sch Sci & Engn, Dept Food Sci & Engn, Guangzhou 510632, Guangdong, Peoples R China.
通讯机构：
[Lin, Qinlu] C;Ctr South Univ Forestry & Technol, Coll Food Sci & Engn, Natl Engn Lab Rice & By Prod Deep Proc, Changsha 410004, Hunan, Peoples R China.
关键词：
Rice bran albumin;Curcumin;Nanoparticles;Bioactivity;Bioavailability
摘要：
Curcumin, a yellow pigment present in the spice turmeric (Curcuma longa), has been linked with various bioactivities, but its optimum potential is limited by its lack of dispersibility in aqueous solvents and poor oral bioavailability. Here, we employed a protein-based nanoparticle approach to improve bioactivity and bioavailability. Curcumin was encapsulated with 95.94% efficiency in biodegradable nanoparticulate formulation based on rice bran albumin (RBA). The mean particle diameter and zeta-potential of curcumin-loaded RBA nanoparticles (Cur-RBA-NPs) were 120 nm and -36.3 mV, respectively. The in vitro bioactivity and in vivo bioavailability of Cur-RBA-NPs were evaluated. The results indicated that the in vitro bioactivities (antioxidant activity, anti-inflammatory activity, and anti-proliferative activity on tumor cells) of Cur-RBA-NPs were superior to those of free curcumin, respectively. Moreover, Cur-RBA-NPs significantly enhanced the bioavailability of curcumin in rats as compared with free curcumin. Besides, the results clearly indicated the promise of RBA-based nanoparticles for oral delivery of poorly bioavailable molecules like curcumin. (C) 2017 Elsevier Ltd. All rights reserved.
语种：
英文
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