Article
Agriculture, Multidisciplinary
Ge Ge, Jie Zhao, Jiabao Zheng, Mouming Zhao, Weizheng Sun
Summary: Tea polyphenol extract had a significant impact on the in vitro gastric digestion of soymilk by decreasing pepsin diffusion rate and hydrolysis. Proper amount of TPE could reduce the inhibitor activity of soymilk and enhance antioxidant capacity, which might benefit the subsequent intestinal digestion.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2021)
Article
Chemistry, Applied
Xunyu Song, Yukun Song, Zixuan Guo, Mingqian Tan
Summary: This study investigated the bio-distribution of carbon nanoparticles (CNPs) extracted from roasted chicken in the gastrointestinal tract. It also explored the effects of CNPs on the digestion of soy protein isolate (SPI) with pepsin. The results showed that CNPs could decrease the digestibility of SPI and disrupt the structure and activity of pepsin.
Article
Food Science & Technology
Yu Shen, Mengling Lv, Zhenyue Tang, Wei Liu, Yusong Zhang, Fei Teng, Xu Wang, Meili Shao, Yujun Jiang
Summary: This study investigated the interaction between soybean protein isolate (SPI) and acrylamide (AA) and examined the effects of SPI on the release of AA during in vitro digestion. The results showed that AA could bind with SPI, altering the structure of SPI. The fluorescence of SPI was quenched by AA through static quenching. The main interaction forces between SPI and AA were non-covalent (van der Waals forces and hydrogen bonding) and covalent bonds. Additionally, the release of AA was significantly decreased due to its interaction with SPI under simulated gastrointestinal conditions. Different treatments of SPI, such as thermal and ultrasound treatments, were effective in reducing the release of AA, while high pressure homogenization treatments were unfavorable.
Article
Chemistry, Applied
Jie Zhao, Shuaiqian Wang, Diandian Jiang, Chong Chen, Jie Tang, Igor Tomasevic, Weizheng Sun
Summary: The effects of oxidized SPI emulsions on in vitro gastric stability and pepsin diffusion were investigated. The results showed that protein oxidation increased droplet size and decreased interfacial viscoelasticity. Pepsin diffusivity decreased due to the hindrance of oil droplets. After gastric digestion, protein hydrolysates formed a thick layer on the oil-water interface, reducing droplet size and free amino acid content. Protein oxidation affects interfacial protein adsorption and droplet distribution, impairing emulsion gastric digestion, which should be considered in the design of controllable delivery systems.
Article
Food Science & Technology
Feng Liu, Suyun Zhang, Kexian Chen, Yue Zhang
Summary: In this study, hydrogel made by glycated soy protein isolate (SPI) conjugates with dextran molecules was prepared and its properties were investigated. The influence of dextran on the structure, interfacial and rheological properties of SPI was studied. The physicochemical properties, digestion behavior and curcumin-encapsulation capacity of the SPI-dextran hydrogels were comprehensively studied. The impact of dextran's molecular weight on glycated SPI hydrogel-based delivery systems was extensively investigated, providing promising directions for the development of functional food applications.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Chemistry, Applied
Shicheng Dai, Peilong Liao, Yilun Wang, Tian Tian, Xiaohong Tong, Bo Lyu, Lin Cheng, Liming Miao, Weijie Qi, Lianzhou Jiang, Huan Wang
Summary: This study focuses on the effects of catechin binding with soy protein isolate on the structure, aggregation, stability, and digestive characteristics of the complexes. Results show that covalent complexes exhibit higher thermal stability, storage stability, antioxidant activity, and can substantially improve the bioaccessibility of catechin.
FOOD HYDROCOLLOIDS
(2023)
Article
Food Science & Technology
Jingyuan Liu, Yangling Wan, Liuyang Ren, Mengdi Li, Ying Lv, Shuntang Guo, Khadija Waqar
Summary: The study found that phosphorylation of SPI increased its apparent molecular weight and thiol content, but negatively affected gastrointestinal digestibility, especially gastric digestibility. On the other hand, glycosylation of SPI could inhibit aggregation and improve digestibility, with glucose-based glycosylation showing better performance in intestinal digestion.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Engineering, Chemical
Elham Rakhshi, Francoise Nau, Manon Hiolle, Juliane Floury
Summary: This study applied the FRAP technique to determine the diffusion coefficients of pepsin in different food matrices. The results showed that the diffusion of pepsin in food particles plays a crucial role in the digestion process. A modeling approach based on the stretched exponential equation was used to predict the diffusion behavior of pepsin in different food matrices.
JOURNAL OF FOOD ENGINEERING
(2022)
Article
Food Science & Technology
Umesh Patil, Mehdi Nikoo, Bin Zhang, Soottawat Benjakul
Summary: The study investigated the impact of maltodextrin and combinations of trehalose or glycerol on the stability of freeze-dried pepsin from skipjack tuna stomach. The results showed that the addition of 5% trehalose and 10% maltodextrin yielded the powder with the highest relative pepsin activity. The powder exhibited good flowability, solubility, and could maintain proteolytic activity under different humidity conditions.
Article
Food Science & Technology
Zhijie Zhu, Caihong Wang, Liping Mei, Wenwen Xue, Chengyi Sun, Yiqun Wang, Xianfeng Du
Summary: This study explored the interaction between proteins and corn starch with different amylose contents, and the effects on their physicochemical properties and in vitro digestibility. The results showed that protein hydrolysate inhibited the in vitro digestion of normal corn starch and high amylose corn starch, but promoted the digestion of waxy corn starch. The different distribution of water molecules during gel formation caused significant changes in the microstructure of the three types of corn starch after freeze-drying.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Engineering, Chemical
Xin Li, Shuai Hu, Wenjun Rao, Linghua Ouyang, Shuilan Zhu, Taotao Dai, Ti Li, Jinying Zhou
Summary: The combination of plant protein and polyphenol compounds is an effective strategy to improve the stability of protein emulsions. This study focused on the interaction between soy protein isolate (SPI) and tannic acid (TA) and studied their physicochemical properties and application in O/W emulsions. The results showed that the main non-covalent interaction between SPI and TA was hydrogen bond and van der Waals force. TA improved the emulsifying ability and reduced the interfacial tension of SPI, resulting in a stable emulsion with inhibited lipid digestion and oxidation.
JOURNAL OF FOOD ENGINEERING
(2023)
Article
Food Science & Technology
Sarizan Sabari, Norliza Julmohammad, Haque Akanda Md Jahurul, Patricia Matanjun, Noorakmar Ab. Wahab
Summary: The research used an in vitro infant digestive static model to investigate the digestibility of whey protein isolate-lactose (WPI-Lac). The results showed that WPI-Lac was completely digested after 5 minutes of gastric digestion, while WPI was not digested within 60 minutes. The beta-lactoglobulin of WPI-Lac was found to be similar to that of WPI at pH 3.0. After 60 minutes of duodenal digestion at pH 6.5, WPI-Lac was completely digested, and the alpha-lactalbumin of WPI decreased. The peptides identified were similar to 2 kilodalton (kDa) in conjugated protein, indicating a high level of protein degradation due to hydrolysis.
Article
Food Science & Technology
Wenke Zhao, Huan Xiang, Ying Liu, Shan He, Chun Cui, Jingrong Gao
Summary: This study investigated the fabrication of novel protein composites with designable nutritional and functional properties. The results showed that different ratios of soy protein isolate and zein resulted in different characteristics of the protein composites, such as solubility, amino acid ratio, digestibility, free radical scavenging ability, and trypsin inhibitory activity. The study demonstrated the advancement of processing protein ingredients toward on-demand nutritional properties.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Chemistry, Applied
Ran Tao, Jacqueline Sedman, Ashraf Ismail
Summary: The study evaluated the effects of incorporating carvacrol in soy protein isolate (SPI) films, showing that carvacrol can reduce resistance and rigidity of SPI films and increase their extensibility. Changes in protein secondary structure and release kinetics were observed, with glycerol promoting carvacrol release from the films. Films containing >= 2% carvacrol exhibited high antimicrobial activities against Listeria grayi in vapor phase, suggesting potential use in active packaging for food safety improvements.
FOOD HYDROCOLLOIDS
(2022)
Article
Food Science & Technology
Zheng Pan, Aiqian Ye, Siqi Li, Anant Dave, Karl Fraser, Harjinder Singh
Summary: Processed sheep milks, specifically those that have been homogenized and heated, form curds with looser and more fragmented structures compared to unprocessed milk. This accelerates curd breakdown, protein digestion, and the release of protein, fat, and calcium into the digesta. Further observations during gastric digestion include coalescence and flocculation of fat globules in homogenized milks.
Review
Agriculture, Multidisciplinary
Jiaying Huo, Ziyan Wu, Weizheng Sun, Zhenhua Wang, Jihong Wu, Mingquan Huang, Bowen Wang, Baoguo Sun
Summary: This review examines the protective effects of natural polysaccharides (NPs) as adjuvant therapy for diseases caused by intestinal barrier injury (IBI). NPs are found to minimize oxidative stress, inflammation, and malignant growth, making them a potential treatment option for IBI-related diseases. The review discusses the potential mechanisms of NPs in directly maintaining intestinal barrier integrity and indirectly regulating intestinal immunity and microbiota. It also highlights the structure-activity relationships of polysaccharides and the potential challenges associated with using NPs in the treatment of IBI-induced intestinal diseases.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2022)
Article
Food Science & Technology
Jiaying Huo, Ziyan Wu, Hu Zhao, Weizheng Sun, Jihong Wu, Mingquan Huang, Jinglin Zhang, Zhenhua Wang, Baoguo Sun
Summary: This study explored the relationship between the HPLC fingerprints of Huangshui polysaccharides (HSPs) and their antioxidant activities in vitro for the first time using chemometrics method. The findings showed that the elution method, monosaccharide composition, purity, protein contents, and molecular weights of HSPs all significantly affected their antioxidant activities.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Biotechnology & Applied Microbiology
Yi-Rong Liu, Wei-Zheng Sun, Jian Wu
Summary: This study investigated the impact of complex microscopic geometry on polarization images by using physical models and clinical tumor bulk samples. The results showed that applying polarization imaging based on 3 x 3 Mueller matrix measurement in clinical in vivo tissues with complex microscopic geometry is feasible.
FRONTIERS IN BIOENGINEERING AND BIOTECHNOLOGY
(2022)
Article
Chemistry, Applied
Chong Chen, Dongxiao Sun-Waterhouse, Jie Zhao, Yi Zhang, Geoffrey I. N. Waterhouse, Lijing Lin, Mouming Zhao, Weizheng Sun
Summary: This study investigated the loading method of SPIH into liposomes and its effects on lipid oxidation and membrane properties. The results showed that SPIH could be more effectively adsorbed onto liposomes at suitable concentrations and distributions, and it altered the secondary structures of liposomes, thereby changing their properties.
FOOD HYDROCOLLOIDS
(2022)
Article
Chemistry, Applied
Jiabao Zheng, Qing Gao, Ge Ge, Weizheng Sun, Paul Van der Meeren, Mouming Zhao
Summary: This study investigated the application of complexes coacervates and precipitates fabricated from beta-conglycinin and lysozyme for the encapsulation of curcumin. Both coacervates and precipitates significantly improved the curcumin stability and exhibited different encapsulation efficiency and loading capacity.
FOOD HYDROCOLLOIDS
(2022)
Article
Food Science & Technology
Jiaying Huo, Mei Li, Jinwang Wei, Ying Wang, Wenjun Hao, Weizheng Sun, Jihong Wu, Mingquan Huang
Summary: NLS-2 polysaccharide protects the intestinal barrier by inhibiting inflammatory cytokines and increasing tight junction protein expression, thus reducing intestinal permeability. This effect may be achieved by inhibiting the MAPK and NF-kappa B signaling pathways.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Biochemistry & Molecular Biology
Jiaying Huo, Qinjian Liao, Jihong Wu, Dong Zhao, Weizheng Sun, Mingzhe An, Yanghua Li, Mingquan Huang, Baoguo Sun, Business University
Summary: This study successfully isolated and purified WLY-0 alpha-D-glucan with a molecular weight of 11.12 kDa from Huangshui. WLY-0 demonstrated an irregular flake-like morphology and showed potential in improving intestinal barrier function by regulating cell permeability, inhibiting the production of pro-inflammatory cytokines, and enhancing the expression of structural proteins.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2022)
Article
Energy & Fuels
Yin Cui, Zhiyong Li, Yu Sun, Weizheng Sun
Summary: This paper analyzes the interaction between the environmental performance of an urban passenger transport system (EPUPTS) and its influencing factors using Tianjin, China as an example. The EPUPTS in Tianjin is evaluated and a vector auto-regression model is used to analyze the dynamic relationship between the environmental performance, inputs, and inputs of transportation facility manufacturers. The results show that the EPUPTS in Tianjin is stable but still has room for improvement, and the input of passenger transport vehicles has a significant impact on the environmental performance.
Article
Food Science & Technology
Jiaying Huo, Wenhao Pei, Guoying Liu, Weizheng Sun, Jihong Wu, Mingquan Huang, Wei Lu, Jinyuan Sun, Baoguo Sun
Summary: Natural polysaccharide HSP-W from Huangshui was found to protect intestinal barrier function by inhibiting the release of inflammatory cytokines and enhancing tight junction protein expression. Furthermore, HSP-W exerted its effects through the inhibition of the TLR4/MyD88/NF-kappa B and p38 MAPK signaling pathways.
Article
Chemistry, Applied
Jiabao Zheng, Chuan-he Tang, Jihong Wu, Ge Ge, Mouming Zhao, Weizheng Sun
Summary: Heteroprotein complexes are formed through electrostatic interactions in a purely aqueous environment. This study investigated the structural and functional properties of soy protein isolate/lysozyme (SPI/LYS) complexes. Electrostatic complexation increased the surface hydrophobicity of the complexes, but it did not decrease the enzyme activity of lysozyme. The complexes exhibited flocculated structures and high dilution and NaCl reduced their size.
Article
Agriculture, Multidisciplinary
Igor Tomasevic, Garegin Hambardzumyan, Gayane Marmaryan, Aleksandra Nikolic, Alen Mujcinovic, Weizheng Sun, Xiao-Chen Liu, Danijela Bursac Kovacevic, Anica Bebek Markovinovic, Nino Terjung, Volker Heinz, Maria Papageorgiou, Adriana Skendi, Gunjan Goel, Mamta Raghav, Antonella Dalle Zotte, Dimitar Nakov, Valentina Velkoska, Bartosz G. Solowiej, Anastasia A. Semenova, Oksana A. Kuznetsova, Miroslav Krocko, Viera Duckova, Jose M. Lorenzo, Noemi Echegaray, Emel Oz, Fatih Oz, Ilija Djekic
Summary: This investigation provides important insights into Eurasian consumers' food safety beliefs and trust issues affected by the COVID-19 pandemic. The survey confirmed that different socioeconomic characteristics, cultural aspects, and education levels shape food safety perceptions among Eurasian countries. The pandemic has influenced their beliefs and trust in food safety, with European consumers showing higher levels of trust compared to their Asian counterparts.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2023)
Review
Chemistry, Multidisciplinary
Jiabao Zheng, Paul van der Meeren, Weizheng Sun
Summary: This review examines the phase behavior and relaxation dynamics of protein-polysaccharide complex coacervation (PPCC), and explores the relationship between PPCC dynamics, thermodynamics, molecular architecture, applications, and phase states. Advancements in understanding the connection between molecular architecture-dynamics-application will contribute to new developments in the field of PPCC for foods and biomaterials.
Article
Chemistry, Applied
Jie Zhao, Shuaiqian Wang, Diandian Jiang, Chong Chen, Jie Tang, Igor Tomasevic, Weizheng Sun
Summary: The effects of oxidized SPI emulsions on in vitro gastric stability and pepsin diffusion were investigated. The results showed that protein oxidation increased droplet size and decreased interfacial viscoelasticity. Pepsin diffusivity decreased due to the hindrance of oil droplets. After gastric digestion, protein hydrolysates formed a thick layer on the oil-water interface, reducing droplet size and free amino acid content. Protein oxidation affects interfacial protein adsorption and droplet distribution, impairing emulsion gastric digestion, which should be considered in the design of controllable delivery systems.
Article
Food Science & Technology
Jiaying Huo, Yuezhang Ming, Huifeng Li, Anjun Li, Jiwen Zhao, Mingquan Huang, Weizheng Sun, Jihong Wu, Jinglin Zhang
Summary: This study identified 6 novel peptides derived from Chinese baijiu, which exhibited antioxidant properties and exerted cytoprotective effects by regulating reactive oxygen species and antioxidant enzyme activities. Further experiments demonstrated that these peptides exerted antioxidant effects via the Nrf2/A RE signaling pathway.
FOOD SCIENCE AND HUMAN WELLNESS
(2022)
Article
Biochemistry & Molecular Biology
Ge Ge, Jinsong Zhao, Jiabao Zheng, Xuesong Zhou, Mouming Zhao, Weizheng Sun
Summary: The interaction between EGCG and soy proteins was investigated at different temperatures. The addition of EGCG before or after heating induced different structural changes in soy proteins. The binding between EGCG and soy proteins promoted protein aggregation. The inactivation of STIs in soymilk was only effective when EGCG was added after heating.
