Article
Food Science & Technology
Meixiang Yao, Xin Qi, Jiahui Zhang, Chengyuan Wang, Jianhua Xie
Summary: In this study, whey protein isolate (WPI)-Mesona chinensis polysaccharide (MCP) conjugate was prepared and used as a stabilizer for O/W emulsion. The results showed the possible interactions between MCP and WPI, and the involvement of hydrogen bonding in the covalent binding process. The emulsion formed by WPI-MCP had a larger size compared to the emulsion formed by WPI. The conjugation of MCP with WPI improved the apparent viscosity and gel structure of the emulsions, but the protection effect on beta-carotene still needs improvement.
Article
Chemistry, Applied
Chao Ai, Chengang Zhao, Xiaoming Guo, Lei Chen, Shujuan Yu
Summary: This study investigated the effect of connecting modification of alkaline soluble polysaccharide from sugar beet pulp and whey protein isolate on emulsifying properties. The results showed that the products prepared by Maillard reaction had higher emulsifying activity than those prepared by genipin crosslinking reaction. The newly generated polymers had stronger emulsifying stability compared to whey protein isolate. However, the connecting modification could not effectively reduce the sensitivity of polysaccharide to calcium.
Article
Chemistry, Applied
Hong Zhuang, Xueqian Li, Sijia Wu, Bing Wang, Haiyang Yan
Summary: The effects of konjac glucomannan (KGM) concentrations on the properties of water-in-oil-in-water emulsion gels were investigated. The addition of KGM improved the stability, rheological properties, and encapsulation efficiency of the emulsion gels. Moreover, KGM delayed the digestion process and enhanced the bioavailability of grape seed proanthocyanidin.
Article
Chemistry, Applied
Cen Zhang, Peng Wang, Jiawen Li, Hui Zhang, Jochen Weiss
Summary: Core-shell nanofibers were electrospun from bilayer gelatin/gum arabic corn oil-in-water emulsions crosslinked by genipin, resulting in improved surface hydrophobic and mechanical properties. The crosslinking increased the stability of the emulsions, facilitating bioactive encapsulation and controlled release of active substances.
FOOD HYDROCOLLOIDS
(2021)
Article
Chemistry, Applied
Majid Nooshkam, Mehdi Varidi
Summary: This study found that emulsions stabilized by WPI-GG conjugate exhibit better physicochemical properties and resistance to environmental stress, but may affect the bioaccessibility of beta-carotene.
Article
Biochemistry & Molecular Biology
Yike Jiang, Wen Wang, Qingrong Huang
Summary: Polysaccharide-polypeptide nanocomplexes are effective stabilizers for Pickering emulsions, but are prone to instability with changes in pH and ionic strength. To overcome this issue, the CS-CPPs nanocomplexes were crosslinked using genipin, resulting in GCNs that improved the stability of Pickering emulsions. The physical properties of GCNs and the resulting GPEs were influenced by the genipin concentration, crosslinking temperature, and duration. GPEs prepared with lower temperature and shorter duration of crosslinking exhibited stronger gel-like characteristics and higher stability in terms of pH and ionic strength.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Article
Chemistry, Applied
Shahla Teimouri, Chaitali Dekiwadia, Stefan Kasapis
Summary: This study investigated the release of vitamin B6 from a hydrogel made of whey protein isolate (WPI) through crosslinking with genipin. The experiment confirmed the strengthening effect of genipin crosslinking on protein chains and its influence on the network properties and substance transport characteristics of the gel. Transport dynamics of the bioactive compound were analyzed using Fick's equation and the Peppas-Sahlin equation, revealing the interplay between diffusion and relaxation in the anomalous transport process.
Article
Biochemistry & Molecular Biology
Ningzhe Wang, Xiao Zhao, Yunqing Jiang, Qingfeng Ban, Xibo Wang
Summary: This study investigated the effect of non-covalent interactions between hyaluronic acid (HA) and whey protein isolate (WPI) on the stability of oil-in-water emulsions. The addition of HA increased electrostatic repulsion and reduced particle size of WPI. HA altered the secondary structure of WPI and improved the emulsion's viscosity and interfacial network structure. Emulsions with 0.8% HA showed good dispersion and homogeneity after storage. Complexation with HA significantly improved the rheological and emulsifying properties of WPI, making it suitable for various treatments. The study highlights the potential application of HA in emulsified foods.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Article
Food Science & Technology
Tian Gao, Xixi Wu, Yiting Gao, Fei Teng, Yang Li
Summary: In this study, emulsions of soybean protein isolate (SPI)-xanthan gum (XG) or carrageenan (CA) were prepared for the co-delivery of vitamin B-12 and vitamin E. The addition of XG and CA improved the physicochemical properties and digestive characteristics of the emulsions. The best properties were obtained at a 0.4% concentration of XG and 0.5% of CA, showing increased emulsifying activity, stability, and protein content, as well as enhanced encapsulation efficiency and bioaccessibility of the vitamins.
Article
Chemistry, Applied
H. T. Kristensen, Q. Denon, I. Tavernier, S. B. Gregersen, M. Hammershoj, P. Van der Meeren, K. Dewettinck, T. K. Dalsgaard
Summary: This study evaluated the functional properties of WPI and PPI blends under different pH conditions and found that co-precipitation could improve the functional properties of PPI, but improvements could also be obtained by simply blending PPI and WPI.
FOOD HYDROCOLLOIDS
(2021)
Article
Food Science & Technology
Peifeng Lv, Di Wang, Rong Liang, Jiasheng Liu, Jingshu Li, Yanxiang Gao, Jingbo Zhang, Fang Yuan
Summary: This study prepared a bilayer emulsion loaded with lycopene and found that a chitosan solution of 0.5 wt% concentration provided the best physical stability. Experimental results demonstrated that the bilayer emulsion provided better protection for encapsulated lycopene compared to a WPI monolayer emulsion.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Chemistry, Applied
Shingo Matsuyama, Maeda Kazuhiro, Makoto Nakauma, Takahiro Funami, Yuko Nambu, Kentaro Matsumiya, Yasuki Matsumura
Summary: This study focused on characterizing the physicochemical properties of WPI-XG complexes and O/W emulsions stabilized with these complexes. The results showed that the assembly and microstructure of the complexes played a crucial role in emulsion stabilization. Additionally, the structural features of the complexes contributed to enhancing the emulsion stability.
FOOD HYDROCOLLOIDS
(2021)
Article
Chemistry, Applied
Shijiao Zhou, Lu Han, Keyang Lu, Baokun Qi, Xiaoqian Du, Guannan Liu, Yuqing Tang, Shuang Zhang, Yang Li
Summary: This study investigated the effects of phytosterols on the structure and function of whey protein isolate-phytosterol (WPS) nanoparticles for stabilizing oil-in-water Pickering emulsions. The results showed that WPS-4 nanoparticles exhibited excellent interfacial wettability, emulsification stability, and antioxidant activity, providing a theoretical basis for their application.
Article
Food Science & Technology
Yimei Zheng, Zhiyu Li, Zhiyang Lu, Fuhan Wu, Guiming Fu, Baodong Zheng, Yuting Tian
Summary: By using the dynamic high pressure microfluidization (DHPM) assisted glycosylation reaction method, glycoconjugates of Dextran and LSPI were produced, significantly improving the solubility and emulsifying properties of LSPI. The DHPM-induced glycosylation reaction promoted the unfolding of LSPI molecules, resulting in the production of the smallest and most homogeneous oil droplets under 120 MPa treatment pressure.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Jiaxin Chen, Zihan Zhao, Xin Li, Jie Tang, Qian Liu, Hui Wang
Summary: This study aimed to investigate the effects of different heat treatments on interfacial composition and protein-lipid co-oxidation in whey protein isolate (WPI)-stabilized O/W emulsions during storage. The heated emulsions showed weaker physical stability compared to the control group, with increased droplet size and decreased adsorbed protein levels and zeta-potential values. Protein structure changes and lipid oxidation were observed in the heated emulsions, but heat treatment could retard the process of protein-lipid co-oxidation.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Chemistry, Applied
Chao Ai, Hecheng Meng, Jiawei Lin, Tao Zhang, Xiaoming Guo
FOOD HYDROCOLLOIDS
(2020)
Article
Chemistry, Applied
Tao Zhang, Xiaoming Guo, Hecheng Meng, Xiangyi Tang, Chao Ai, Hualei Chen, Jiawei Lin, Shujuan Yu
FOOD HYDROCOLLOIDS
(2020)
Article
Agriculture, Multidisciplinary
Xiang-Yi Tang, Zhi-Ming Wang, He-Cheng Meng, Jia-Wei Lin, Xiao-Ming Guo, Tao Zhang, Hua-Lei Chen, Cai-Yu Lei, Shu-Juan Yu
Summary: The utilization of sugar beet pectin-bovine serum albumin nanoparticles to stabilize Pickering W/O/W emulsions shows potential in enhancing the shelf stability and bioaccessibility of betanin and curcumin, providing a new approach for food colorant and antioxidant applications.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2021)
Article
Chemistry, Applied
Jiawei Lin, Hecheng Meng, Shujuan Yu, Zhiming Wang, Chao Ai, Tao Zhang, Xiaoming Guo
Summary: The novel sugar beet pectin-bovine serum albumin conjugate nanoparticles (S-BNPs) showed excellent emulsification properties and colloidal stability in Pickering emulsions, with potential applications in the food and related industries. The genipin-crosslinking strategy was proven feasible for synthesizing S-BNPs as edible Pickering emulsion stabilizers, offering a core-shell nanostructure with desirable functionalities.
FOOD HYDROCOLLOIDS
(2021)
Article
Chemistry, Applied
Jiawei Lin, Zhiming Wang, Hecheng Meng, Xiaoming Guo
Summary: This study improved the emulsification properties of gum arabic by crosslinking it with genipin, resulting in enhanced emulsifying stability and decreased dosage of emulsifier. The genipin-crosslinked gum arabic showed larger molecular weight and more compact conformation, leading to more stable emulsions even after sterilization or prolonged storage at elevated temperatures.
CARBOHYDRATE POLYMERS
(2021)
Article
Chemistry, Applied
Tao Zhang, Shujuan Yu, Xiangyi Tang, Chao Ai, Hualei Chen, Jiawei Lin, Hecheng Meng, Xiaoming Guo
Summary: In this study, ethanol-soluble polysaccharide (ESP) was explored as a coating polymer to stabilize zein nanoparticles against agglomeration by co-dissolving ESP and zein in an ethanol/water mixture and subsequently dispersing into water to form composite nanoparticles. The zein-ESP nanoparticles were found to be stable over a wide pH range of 2.0-8.0 when the ESP:zein mass ratio was higher than 0.6:1, showing great potential for stabilizing zein nanoparticles-based delivery systems for hydrophobic bioactive compounds.
FOOD HYDROCOLLOIDS
(2022)
Article
Chemistry, Applied
Tao Zhang, Zhiming Wang, Shujuan Yu, Xiaoming Guo, Chao Ai, Xiangyi Tang, Hualei Chen, Jiawei Lin, Xuan Zhang, Hecheng Meng
Summary: In this study, sugar beet pectin was modified by alkaline treatment at both 25 degrees C and 3 degrees C to produce gel-type pectins with stable elastic gel properties. The low temperature effectively inhibited the beta-elimination of SBP and resulted in higher molecular weight and galacturonic acid content. SBP treated under pH 11 and 12 at 3 degrees C exhibited low degree of methylation and acetylation, forming stable elastic gels that were confirmed to be frequency-independent through rheological analysis.
FOOD HYDROCOLLOIDS
(2021)
Article
Chemistry, Applied
Li Zhong, Rui Wang, Qin-Hui Wen, Jian Li, Jia-Wei Lin, Xin-An Zeng
Summary: The study found that gingerols can form stable complexes with BSA, significantly improving their solubility and stability. By binding with BSA, gingerols enhanced their solubility and antioxidant capacity, providing a promising strategy for enhancing the bioavailability and efficacy of gingerols.
Article
Chemistry, Applied
Rui Wang, Qin-Hui Wen, Xin-An Zeng, Jia-Wei Lin, Jian Li, Fei-Yue Xu
Summary: This study found that pulsed electric field pretreatment can increase the binding affinity between curcumin and bovine serum albumin, and improve the loading capacity and storage stability of curcumin. PEF pretreatment makes the protein structure more disordered and increases the binding affinity to curcumin.
Article
Chemistry, Applied
Chao Ai, Hecheng Meng, Jiawei Lin, Xiangyi Tang, Xiaoming Guo
Summary: This study aimed to improve the emulsifying property and droplet aggregation inhibition ability of alkaline soluble polysaccharide (ASP2) through esterification with methanol and acetic anhydride. The results showed that acetylated ASP2 (A-ASP2) exhibited the best emulsifying activity and effectively inhibited calcium-bridged droplet aggregation, while the dual modification (MAA and AMA) resulted in deteriorated emulsifying properties.
FOOD HYDROCOLLOIDS
(2022)
Article
Food Science & Technology
Jiawei Lin, Hecheng Meng, Xiaobing Guo, Shujuan Yu
Summary: This study used the genipin-crosslinking strategy to modify pectin and found that the modified pectin had improved emulsification performance and increased viscosity. The crosslinking reaction also resulted in the formation of a substance that could block UV radiation and improve the photostability of the emulsion.
Article
Food Science & Technology
Jiawei Lin, Zhong-sheng Tang, Charles S. Brennan, Xin-An Zeng
Summary: Sugar beet pulp (SBP), a by-product of the beet sugar industry, has potential functional properties as a clean-label food ingredient. This study optimized a food-grade approach for SBP micronization to be used as an emulsifier. Harsh thermal pretreatment and ultrasonication softened the particle structure of SBP, improving its breakage efficiency and solubility, which enhanced its emulsification and suspension stability.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Chemistry, Applied
Jiawei Lin, Zhong-Sheng Tang, Jayani Chandrapala, Charles Stephen Brennan, Zhong Han, Xin-An Zeng
Summary: This work investigates the interaction between cellulose nanocrystal (CNC) and sugar beet pectin (SBP) and their performance in emulsion stabilization. It was found that SBP irreversibly adsorbs onto the CNC surface, mainly driven by hydrophobic interactions. A synergistic emulsification performance was observed with a mixture of SBP-coated CNC and free SBP, leading to smaller emulsion droplets. These findings provide a convenient way to modulate the emulsifying properties of CNC by changing the compositional formulation.
FOOD HYDROCOLLOIDS
(2023)
Article
Food Science & Technology
Jiawei Lin, Xiping Lei, Jin Chen, Qiyi Lin, Yanqing Zhang, Zhong-Sheng Tang
Summary: This study investigated the relationship between the chemical components of soybean soluble polysaccharide (SSPS) and its Maillard reaction with soybean protein isolate (SPI). It was found that the neutral sugar side chain regions of SSPS were more easily conjugated with SPI, and the modified SSPS with higher content of arabinose showed the highest degree of glycosylation. The SSPS-SPI conjugates exhibited lower interfacial tension and better emulsion stability.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Biochemistry & Molecular Biology
Wei-Han Hui, Yen-Lin Chen, Shu-Wei Chang
Summary: Crosslinking affects the mechanical behavior and tissue metabolism of collagen-based tissues. Aging and diabetes alter the crosslinking type and density, thus changing tissue properties. High-connectivity enzymatic crosslinking and advanced-glycation end-products result in uniform deformation under daily activity, while low-connectivity enzymatic crosslinking does not. High-connectivity model displays more sliding, while AGEs induce instability in structures near the binding sites.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2024)
Article
Biochemistry & Molecular Biology
Yao-Bin Ma, Xiao-Qiu Zhou, Wei-Dan Jiang, Pei Wu, Yang Liu, Shu-Wei Li, Ling Tang, Lu Zhang, Hai-Feng Mi, Lin Feng
Summary: Tea polyphenols (TPs) are an inexpensive feed additive that can protect the gill function of fish against Flavobacterium columnare (F. columnare) through various mechanisms, including suppression of oxidative stress, apoptosis, and inflammation.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2024)
Article
Biochemistry & Molecular Biology
Yan-Jia Guo, Jing-Ru Pang, Yu Zhang, Zhong-Rui Li, Xiao-Lin Zi, Hong-Min Liu, Ning Wang, Li-Juan Zhao, Ya Gao, Bo Wang, Piet Herdewijn, Cheng-Yun Jin, Ying Liu, Yi-Chao Zheng
Summary: This study identifies the conjugation of NEDD8 to LSD1 and its impact on GC cells, revealing the significance of LSD1 neddylation in GC.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2024)
Review
Biochemistry & Molecular Biology
Geum-Jae Jeong, Fazlurrahman Khan, Nazia Tabassum, Young-Mog Kim
Summary: Vibrio species are motile gram-negative bacteria commonly found in aquatic environments. They can adapt to environmental fluctuations and develop protective mechanisms against host immune systems. Different types of sigma and anti-sigma factors play important roles in regulating gene expression and virulence in Vibrio species.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2024)
Article
Biochemistry & Molecular Biology
Zahra Mohammadbagheri, Behrooz Movahedi, Shaghayegh Saeedi, Abbas Rahmati
Summary: In this study, a reusable biobased composite hydrogel was successfully synthesized and used for the removal of Tl(I) from aqueous solutions. The hydrogel exhibited high adsorption capacity and thermal stability, and the adsorption process was found to be thermodynamically spontaneous. The results demonstrated that the hydrogel can be reused multiple times without significant loss of its adsorption capacity.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2024)
Article
Biochemistry & Molecular Biology
Iqra Batool, Muhammad Imran, Ayesha Anwar, Farhan Ahmed Khan, Afrah E. Mohammed, Ashwag Shami, Hafiz Iqbal
Summary: Enzyme immobilization on ZnO/SnO2 and ZnO/SnO2/SA nanocomposites was studied, and the catalytic and biochemical characteristics of the immobilized enzyme were investigated. The results showed that ZnO/SnO2 and ZnO/SnO2/SA nanostructures are suitable carriers for enzyme immobilization.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2024)
Article
Biochemistry & Molecular Biology
Elias Mosaffa, Dhruvi Patel, Nasim Amiri Ramsheh, Rishikumar Indravadan Patel, Atanu Banerjee, Hossein Ghafuri
Summary: In this study, a unique 3D bead structure of adsorbent, composed of bacterial cellulose microfilaments reinforced chitosan adorned with melamine 2D plates, was synthesized for anionic dye removal. The adsorbent showed high specific surface area and abundant functional groups, resulting in exceptional adsorption capacity. The characteristics and optimal conditions of the adsorbent were assessed and analyzed.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2024)
Article
Biochemistry & Molecular Biology
Carolina Gismene, Jorge Enrique Hernandez Gonzalez, Marilia de Freitas Calmon, Andrey Fabricio Ziem Nascimento, Angela Rocio Nino Santisteban, Felipe Antunes Calil, Alana Della Torre da Silva, Paula Rahal, Rejane Maira Goes, Raghuvir Krishnaswamy Arni, Ricardo Barros Mariutti
Summary: Mammaliicoccus sciuri, a bacterium of clinical and veterinary relevance, expresses the virulence factor Exfoliative Toxin C (ExhC), which binds specifically to desmoglein-1 (Dsg1) and plays a role in tissue integrity. This study investigates the necrotic activity of ExhC and identifies a variant lacking necrotic potential but retaining enzymatic activity through mutagenesis experiments and crystal structure determination.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2024)
Article
Biochemistry & Molecular Biology
Bibhas K. Bhunia, Ashutosh Bandyopadhyay, Souradeep Dey, Biman B. Mandal
Summary: Intervertebral disc degeneration is a major cause of chronic low back pain and disability. Researchers have developed a bioactive silk-based hybrid hydrogel system functionalized with decellularized human Wharton's jelly extracellular matrix as bioactive cues. The hydrogels mimic the rheological and mechanical properties of the native nucleus pulposus tissue and support cell viability, proliferation, and tissue maturation.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2024)
Article
Biochemistry & Molecular Biology
Qun Zhang, Yonggan Yan, Zhao Li, Jing Du, Kai Zhang, Liguo Zhang, Ting Wang, Alberto Bianco, Shaohua Ge, Baojin Ma
Summary: A new crosslinking strategy has been devised to construct injectable sodium alginate hydrogels, which can be regulated for injectability and have great potential in biomedical applications.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2024)
Article
Biochemistry & Molecular Biology
Seong Eun Hong, Ji-Soo Lee, Hyeon Gyu Lee
Summary: The potential of multi-layer nanoemulsions for improving the cellular uptake, antioxidant activity, and in vitro bioaccessibility of alpha-tocopherol was examined. The results showed that the multi-layer nanoemulsions significantly enhanced the cellular uptake and antioxidant activity of alpha-tocopherol compared to free coumarin 6. Furthermore, the use of chitosan and dextran sulfate as wall materials in the multi-layer nanoemulsions led to even higher cellular uptake, in vitro bioaccessibility, and antioxidant activity of alpha-tocopherol.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2024)
Article
Biochemistry & Molecular Biology
Jingjing Yu, Yanhui Zhang, Ruoning Zhang, Yanxiang Gao, Like Mao
Summary: High internal phase emulsions (HIPEs) based on beeswax (BW) oleogels and octenyl succinic acid starch (OSA starch) were prepared by a simple one-step method. The results showed that oleogelation improved the stability and encapsulation capability of the HIPEs, which is significant for the development of novel healthy food.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2024)
Review
Biochemistry & Molecular Biology
Bi-Feng Yao, Xiu-Ju Luo, Jun Peng
Summary: The balanced and continuous fission and fusion of mitochondria, regulated by OPA1, are important for maintaining mitochondrial dynamics in cardiovascular disorders. Understanding the role of OPA1 in mitochondrial fusion can provide insights into the pathogenesis of cardiovascular diseases.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2024)
Review
Biochemistry & Molecular Biology
Gokul Paramasivam, Anandhavelu Sanmugam, Vishnu Vardhan Palem, Murugan Sevanan, Ananda Babu Sairam, Nachiappan Nachiappan, Buhyun Youn, Jung Sub Lee, Muthuchamy Nallal, Kang Hyun Park
Summary: Nanomaterials are being used to deliver therapeutic agents in living systems. Different nanotechnological applications such as immunosensors, immune assays, and drug delivery are being implemented using nanotechnology. Genomics plays a crucial role in selecting appropriate drugs for personalized cancer therapy. It helps in analyzing gene and protein expression, disease classification, and designing disease models. Delivering drugs to specific areas using nanoparticles is a challenging issue.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2024)
Article
Biochemistry & Molecular Biology
Jing Li, Wei Wang, Han Wu, Feng Peng, Hui Gao, Ying Guan
Summary: In this study, CMH-based CPF films were prepared and their thermal and barrier properties were successfully regulated. The tensile strength and water vapor barrier property of CPF films were significantly improved, making them promising for food packaging applications.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2024)
