Article
Chemistry, Applied
Sean M. Garvey, Justin L. Guice, Morgan D. Hollins, Caroline H. Best, Kelly M. Tinker
Summary: The objective of this study was to test the hydrolytic efficacy of 6 fungal enzymes in the INFOGEST static in vitro simulation of gastrointestinal (GI) digestion. The study found that these enzymes improved the hydrolysis of dietary protein, lipid, and carbohydrate under simulated gastric or GI conditions, and the combination of these enzymes enhanced macronutrient digestion. The study also validated the efficacy of these enzymes in compromised digestive conditions.
Article
Chemistry, Applied
Yuying Hu, Yunbing Tan, David Julin McClements, Lufeng Wang
Summary: This study investigated the effects of adding dextrin to whey protein-stabilized Pickering emulsion on its physicochemical properties and in vitro digestive behavior. The results showed that the emulsion was stable at low dextrin concentrations but exhibited droplet flocculation at higher concentrations. The addition of dextrin increased the viscosity of the emulsion and affected the digestive process and bioaccessibility of nutrients.
Article
Food Science & Technology
Ying Li, Shuang Liu, Yujie Ding, Shuangshuang Li, Xue Sang, Tingting Li, Qiancheng Zhao, Shuang Yu
Summary: This study aimed to investigate the structural, digestion, and fecal fermentation behaviors of sea cucumber polysaccharide fermented by Bacillus subtilis Natto. Results indicated that both sea cucumber polysaccharide (SP) and fermented sea cucumber polysaccharide (FSP) were sulfated polysaccharides containing fucose. The physicochemical properties and molecular characteristics of SP and FSP were similar, but the microscopic morphology and monosaccharide composition of FSP changed after fermentation. Both SP and FSP showed similar digestion and fecal fermentation characteristics, however, their impacts on gut microbiota differed. This study provides valuable insights into the changes in the structure and digestive characteristics of sea cucumber polysaccharides caused by fermentation, with potential applications in the development of new fermented sea cucumber products.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Food Science & Technology
Wangxin Liu, Xianliang Luo, Jing Wang, Yang Li, Fengqin Feng, Minjie Zhao
Summary: This study compared the digestion behaviors of unemulsified GTB, GTD, and GTP in dynamic and static simulation digestion models. The results showed that the digestibility sequence was GTB > GTD > GTP, with the dynamic model showing more pronounced triglyceride hydrolysis.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Jiahui Xu, Xin Li, Jun Chen, Taotao Dai, Chengmei Liu, Ti Li
Summary: The study revealed that polymeric proanthocyanidin has effects on the properties of rice, potato, and pea starch, including increased viscosity, slowed gelatinization, reduced retrogradation, and altered structure. Additionally, in vitro digestion results showed that the digestibility of starch-PPC mixtures was lower than that of native starches.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Margaret E. Byrne, Elena Arranz, Francesca Bot, Laura G. Gomez-Mascaraque, John T. Tobin, James A. O'Mahony, Tom F. O'Callaghan
Summary: This study examined the protein composition and digestive characteristics of four commercially available infant formulae made from bovine, caprine, soy, and rice protein sources. Plant-based formulae had higher concentrations of crude protein and non-protein nitrogen. In vitro gastrointestinal digestion showed significantly higher proteolysis of bovine formula at the end of digestion compared to other formulae, with higher concentration of free amine groups. Differences in structure formation during the gastric phase were observed, with firmer coagulum in caprine formula and no curd formation in rice formula. Further research is needed to understand the impact of these differences on nutrient accessibility and availability.
Article
Chemistry, Applied
Jiangbing Qiu, Lei Zhang, Yadong Cao, Peng Zhao, Jingrui Zhang, Aifeng Li
Summary: This study assessed the bioaccessibility of PSTs in cooked shellfish using an in vitro human digestion model. The results showed that different cooking methods reduced the content of PSTs in shellfish, but did not significantly impact their bioaccessibility. Transformation or degradation of PSTs occurred during the simulated digestion process.
Article
Biochemistry & Molecular Biology
Lucija Bastiancic, Ivan Vlahek, Valerija Benko, Marin Lovric, Damir Valic, Snjezana Kuzir
Summary: This study aimed to investigate the distribution and intensity of alkaline phosphatase, acid phosphatase, non-specific esterase, and aminopeptidase in the digestive tract of tub gurnard. The results showed that alkaline phosphatase, acid phosphatase, and non-specific esterase activities were found in all parts of the digestive tract, while aminopeptidase activity was only present in the esophagus, pyloric caeca, and intestine proper.
FISH PHYSIOLOGY AND BIOCHEMISTRY
(2023)
Article
Chemistry, Applied
Ning Ma, Liming Liu, Yu Zhang, Lu Wang, Weiping Qian
Summary: Carbohydrate-protein interactions can improve the properties and texture of proteins. This study investigated the effects of pH and preheating on the interaction between chitosan/chitosan oligosaccharide and whey protein isolate (WPI). It was found that chitosan exhibited greater efficacy in preventing denaturation and aggregation of WPI caused by heat treatment at pH 4.0. Changes in electrostatic interactions and protein structure influenced the formation of the complex system structure as pH expanded. In vitro digestion experiments showed that chitosan and chitosan oligosaccharide had opposite effects on WPI digestion in the gastric.
FOOD HYDROCOLLOIDS
(2024)
Article
Food Science & Technology
Ruibin Wang, Ming Li, Gang Wu, Xiaodan Hui, Juncai Tu, Margaret A. Brennan, Boli Guo, Charles S. Brennan
Summary: The inhibitory mechanism of buckwheat phenolics on starch digestion was studied in extruded noodles, showing a dose-effect relationship between reducing sugar released and the release of phenolics. Phenolics bind with alpha-amylase through hydrogen bonds and hydrophobic interaction, inhibiting its activity and reducing starch digestion. The release of phenolics during cooking and digestion explains the reduction in starch digestion.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Biochemistry & Molecular Biology
Ana Catarina Matias, Laura Ribeiro, Marisa Barata, Ravi Luna Araujo, Pedro Pousa Ferrira
Summary: After a meal, physiological changes occur in animals to digest and assimilate the nutrients ingested. This study investigated the activity of digestive enzymes and protein degradation systems in meagre juveniles after a single meal. The results provide information on the short-term effects of feeding and can guide scientists in planning digestion and protein degradation studies, as well as fish farmers in managing feeding protocols for A. regius juveniles.
COMPARATIVE BIOCHEMISTRY AND PHYSIOLOGY B-BIOCHEMISTRY & MOLECULAR BIOLOGY
(2023)
Article
Chemistry, Applied
Mengzhen Ding, Zixin Huang, Zhiying Jin, Chang Zhou, Juqing Wu, Di Zhao, Kai Shan, Weixin Ke, Miao Zhang, Yingqun Nian, Chunbao Li
Summary: A high-fat diet can affect the solubility and secondary structures of proteins, as well as the microstructure of different protein types. Protein digestibility is influenced by protein type and fat content.
FOOD HYDROCOLLOIDS
(2022)
Article
Biochemistry & Molecular Biology
Yang Zhang, Yi Han, Jing He, Kehui Ouyang, Meng Zhao, Lei Cai, Zitong Zhao, Wenya Meng, Lingli Chen, Wenjun Wang
Summary: The study revealed that COP1, derived from Chimonanthus nitens Oliv, exhibited improved radical scavenging activities through gastrointestinal digestion, prevented hepatotoxicity and oxidative damage induced by CP in mice, and regulated antioxidant enzyme activity and signaling pathways to protect against oxidative stress.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2021)
Article
Chemistry, Applied
Wen-mei Chen, Yan-hong Shao, Zhi Wang, Jun Liu, Zong-cai Tu
Summary: The study found that phosphorylation before digestion can significantly reduce the allergenicity of bovine α-lactalbumin, decrease allergic responses and related indicators, and help reduce allergic activity.
Article
Food Science & Technology
Song Zhu, Bo Liu, Fang Wang, Dejian Huang, Fang Zhong, Yue Li
Summary: The study found that the blend of cassava starch and EGCG had a more ordered crystal structure and stronger thermal stability compared to native starch, protecting EGCG from oxidation and allowing controlled-release of EGCG by the starch.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Review
Food Science & Technology
Rongrong Ma, Zhengyu Jin, Fan Wang, Yaoqi Tian
Summary: The review explores the mechanisms by which starch contributes to food flavor, including participating in flavor formation and affecting flavor release throughout starch multiscale structure. It also analyzes specific examples of rice-based instant foods to summarize the specific contribution of starch to flavor, emphasizing the importance of reducing sugars produced during food processing and the contribution of different starch structures to flavor qualities.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2022)
Article
Biochemistry & Molecular Biology
Liping Li, Ranran Chang, Jinling Zhan, Hao Lu, Xiaoxue Lu, Yaoqi Tian
Summary: Non-crystalline granular starch (NCGS) was successfully prepared at 210 degrees C, showing lower processing viscosity, decreased crystallinity, and increased amylose content. This enhances efficiency and reduces environmental pollution in industrial starch applications.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2022)
Article
Food Science & Technology
Rongrong Ma, Xintian Wang, Hao Lu, Yaoqi Tian
Summary: Debranched starch (DBS) can be used as a wall material to protect guest molecules, with the hydrophobic cavity size being a crucial parameter for the formation of inclusion complexes. The cavity sizes of DBS with different average degrees of polymerization were evaluated using carbon nanotubes, indicating potential for guiding the encapsulation of macromolecular guests by DBS.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Review
Engineering, Environmental
Hao Xu, Long Chen, David Julian McClements, Yao Hu, Hao Cheng, Chao Qiu, Hangyan Ji, Chunrui Sun, Yaoqi Tian, Ming Miao, Zhengyu Jin
Summary: Damage, contamination, or waste of foods during storage, transportation, and sale pose serious challenges to global food security. Innovative packaging materials, such as active and smart packaging, are being developed to extend the shelf life of foods and monitor their quality and safety in real time. These materials, which use photoactivated technologies, have the potential to revolutionize the food industry.
CHEMICAL ENGINEERING JOURNAL
(2022)
Article
Chemistry, Applied
Canxin Cai, Yaoqi Tian, Chunrui Sun, Zhengyu Jin
Summary: This study investigated the formation mechanism of enzyme-resistant structures in extruded starch, specifically, fatty acid-starch complexes (FASCs). The effects of fatty acids with different carbon-chain lengths and degrees of unsaturation on complex formation were evaluated. The results showed that fatty acids with shorter carbon chains and higher unsaturation tended to form more stable complexes. Reheating and cooling led to the formation of new complexes and starch networks, limiting enzyme penetration into starch granules.
Article
Engineering, Environmental
Fan Wang, Rongrong Ma, Jinling Zhan, Yaoqi Tian
Summary: In this study, a superhydrophobic and magnetic modular cryogel was fabricated, which showed excellent oil removal, self-cleaning, and anti-fouling properties. The magnetic module allowed the material to be propelled and controlled by a magnet on the water surface.
JOURNAL OF HAZARDOUS MATERIALS
(2022)
Article
Engineering, Chemical
Fan Wang, Rongrong Ma, Jinling Zhan, Wenshuo Shi, Yuanyuan Zhu, Yaoqi Tian
Summary: Development of novel superhydrophobic adsorbents is necessary for the removal of oil spills in aquatic ecosystems. This study presents a smart superhydrophobic starch-based adsorbent that exhibits excellent water repellent and self-cleaning properties. The adsorbent can be remotely propelled by a magnet to clean oil patches, and unexpectedly demonstrates collaborative oil absorption behavior.
SEPARATION AND PURIFICATION TECHNOLOGY
(2022)
Article
Chemistry, Applied
Fan Wang, Rongrong Ma, Yaoqi Tian
Summary: A novel starch-based superhydrophobic absorbent (HMS-SiO2@MSC) was developed by introducing nanoparticles into starch cryogel, showing magnetism and superhydrophobicity for efficient oil spill cleanup.
CARBOHYDRATE POLYMERS
(2022)
Article
Chemistry, Applied
Xuemin Kang, Siqiang Jia, Wei Gao, Bin Wang, Xiaolei Zhang, Yaoqi Tian, Qingjie Sun, Mohammed Atef, Bo Cui, A. M. Abd El-Aty
Summary: This study investigated the impact of microwave treatment on the formation of starch-lipid complexes and physicochemical properties of wheat starch fortified with lipids. The results showed that microwave treatment can enhance the interaction between starch and lipids, resulting in the formation of resistant starch. This finding suggests potential applications of microwave treatment in the development of hypoglycemic foods.
Article
Chemistry, Applied
Fan Wang, Rongrong Ma, Yaoqi Tian
Summary: In this study, a food grade colorimetric starch-based waterproof coating was developed using starch nanoparticles, stearic acid, and anthocyanin. The coating exhibited good thermostability and water repellency, as well as mechanical and chemical durability, self-cleaning property, and liquid food repellency. Additionally, the introduction of anthocyanin enabled the coating to exhibit color response to different pH solutions.
Article
Chemistry, Applied
Hao Lu, Yaoqi Tian, Rongrong Ma
Summary: In this study, the long- and short-range order of retrograded starch was evaluated using FTIR, XRD, and Raman spectroscopy. It was found that the order of all helical structures increased during retrogradation, with the amylose double helix having the highest order and crystallization rate.
FOOD HYDROCOLLOIDS
(2023)
Article
Green & Sustainable Science & Technology
Fan Wang, Rongrong Ma, Jinling Zhan, Tong Wang, Yaoqi Tian
Summary: In this study, a starch-based superhydrophobic and magnetic adsorbent was developed with excellent water repellent, self-cleaning, and anti-pollution properties. The adsorbent can be used for underwater heavy oil absorption and magnetically guided oil slick cleaning, showing promising potential in tackling oil contamination in complex environments.
JOURNAL OF CLEANER PRODUCTION
(2022)
Review
Food Science & Technology
Xiaoxue Lu, Rongrong Ma, Jinling Zhan, Fan Wang, Yaoqi Tian
Summary: This article reviews the effects of proteins and their hydrolysates on the structure, properties, and digestibility of starch. The study found that proteins and their hydrolysates have different impacts on the microstructure, crystal structure, chemical structure, and thermal stability of starch under different conditions. They can also regulate the digestive properties of starch and be used as ingredients for low-glycemic starch-based food.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2022)
Article
Chemistry, Applied
Tong Wang, Fan Wang, Rongrong Ma, Yaoqi Tian
Summary: This study explores the effects of different commercial enzymes on the modification of starch and evaluates the properties of the modified starch and the performance of sized paper. The results indicate that pullulanase and beta-amylase have better prospects as surface-sizing agents than alpha-amylase.
CARBOHYDRATE POLYMERS
(2022)
Article
Agricultural Engineering
Fan Wang, Rongrong Ma, Yaoqi Tian
Summary: This study successfully fabricated a superhydrophobic starch-based adsorbent with excellent oil absorption performance and superhydrophobicity, showing promising application in oil spill cleanup.
INDUSTRIAL CROPS AND PRODUCTS
(2022)
