Article
Horticulture
Eugenio Butelli, Katharina Bulling, Lionel Hill, Cathie Martin
Summary: The range of flower and fruit colors is determined by the types of anthocyanins produced, with the degree of hydroxylation on the B-ring affecting the hue of these pigments. By genetically engineering regulatory genes and a biosynthetic gene in tomatoes, different levels of hydroxylation of anthocyanins can be generated, providing unique material for studies.
Article
Agriculture, Multidisciplinary
Aleksey Firsov, Lyubov Shaloiko, Oleg Kozlov, Alexander Vainstein, Sergey Dolgov
Summary: This study demonstrates that tomatoes expressing thaumatin II can maintain stability and unique sweetness and taste qualities under processing conditions such as salting and pickling. Salted tomatoes were sweeter than pickled tomatoes, with pickled tomatoes rated as having a better overall taste.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2021)
Article
Multidisciplinary Sciences
Zixin Zhang, Xin Zhang, Yuting Chen, Wenqian Jiang, Jing Zhang, Jiayu Wang, Yanjun Wu, Shouchuang Wang, Xiao Yang, Mingchun Liu, Yang Zhang
Summary: This study provides insights into the molecular mechanism of melatonin biosynthesis in tomato fruit induced by red light, which could be applied in the engineering of melatonin-enriched tomatoes.
NATURE COMMUNICATIONS
(2023)
Article
Plant Sciences
Alexey A. Ananev, Andrey R. Suprun, Olga A. Aleynova, Nikolay N. Nityagovsky, Zlata Ogneva, Alexandra S. Dubrovina, Konstantin Kiselev
Summary: Stilbenes, known as plant defense compounds, rapidly accumulate in response to microbial infection and abiotic stresses. VaMyb40 and VaMyb60 genes, when overexpressed in Arabidopsis cell cultures, significantly increase stilbene content.
Article
Food Science & Technology
Aaron Alonso Torrens, Christopher A. Mitchell, L. Kirsty Pourshahidi, Brian Og Murphy, William Allwood, Lisa Rizzetto, Matthias Scholz, Kieran Tuohy, Gema Pereira-Caro, Jose Manuel Moreno-Rojas, Gordon McDougall, Chris I. R. Gill
Summary: Disruption of microvascular architecture is a common pathogenic mechanism in Alzheimer's disease progression. Long-term feeding of raspberries showed limited modulation of microbiota and no substantive effect on microvascular architecture or cognition in APP/PS-1 mouse model.
INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION
(2023)
Article
Biotechnology & Applied Microbiology
Eri Tomizawa, Shogo Ohtomo, Kanako Asai, Yuka Ohta, Yukako Takiue, Akihiro Hasumi, Masahiro Nishihara, Takashi Nakatsuka
Summary: This study successfully induced the accumulation of betalains in ornamental lisianthus through genetic engineering, resulting in novel flower varieties with unique colors. Plants with different expression levels of genes exhibited variations in flower color, with individuals showing high expression levels producing a novel wine-red color.
PLANT BIOTECHNOLOGY
(2021)
Review
Food Science & Technology
Gayan Chandrajith Vidana Gamage, Yau Yan Lim, Wee Sim Choo
Summary: Anthocyanins are a large group of water-soluble pigments found in plant cells, with colors ranging from pink to blue. Their application in food systems is limited due to stability issues. The stability of acylated anthocyanins is higher compared to nonacylated anthocyanins. Various techniques can enhance the stability of nonacylated anthocyanins. Flowers are a potential source of polyacylated anthocyanins with high stability, but are not yet commercially utilized.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
(2022)
Article
Engineering, Chemical
Lilisbet Castellanos-Gallo, Lourdes Ballinas-Casarrubias, Jose C. Espinoza-Hicks, Leon R. Hernandez-Ochoa, Laila Nayzzel Munoz-Castellanos, Miriam R. Zermeno-Ortega, Alejandra Borrego-Loya, Erika Salas
Summary: There has been a growing concern about environmental pollution caused by agroindustrial waste in recent years. The wine industry generates a significant amount of grape pomace annually, which contains bioactive compounds. Grape pomace is a source of anthocyanins, pigments with antioxidant properties that help prevent cardiovascular disease. Therefore, the development of sustainable techniques for extraction, purification, and identification is crucial in adding value to grape pomace waste.
Article
Biochemistry & Molecular Biology
Meng Jia, Dengdeng Li, Rui Wang, Anqi Wang, Padraig Strappe, Qinghai Wu, Wenting Shang, Xuanyu Wang, Min Zhuang, Chris Blanchard, Zhongkai Zhou
Summary: The influence of phenolic compound extracts from three colored rice cultivars on the gut microbiota was investigated. The results revealed changes in the microbial structure and metabolites. Phenolic compounds promoted the growth of certain beneficial bacteria and inhibited the growth of harmful bacteria. The major fermentation products were propionate and acetate.
Article
Multidisciplinary Sciences
Miao Liu, Xiaoyu Qin, Xiaotong Wu
Summary: The aim of this study was to establish a new process for brewing red raspberry wine with immobilized yeast and improve its quality. The immobilized yeast of P. chrysogenum showed better fermenting ability, preserved the active ingredients of red raspberry, and enhanced the aroma and quality of the wine.
SCIENTIFIC REPORTS
(2022)
Article
Horticulture
Matthew L. Richardson, Caitlin G. Arlotta
Summary: Agriculture in urban and urbanizing areas is crucial for improving food security and food sovereignty, generating income, promoting social interactions, and enhancing urban health. A study on tomato cultivation in different urban environments revealed significant variations in yield and mineral content among cultivars and systems, indicating the influence of genotype and environment interaction.
Article
Plant Sciences
Juan Liu, Yuxin Wang, Xianbao Deng, Minghua Zhang, Heng Sun, Lei Gao, Heyun Song, Jia Xin, Ray Ming, Dong Yang, Mei Yang
Summary: The presence/absence variant of NnMYB5 gene in Nelumbo nucifera controls petal color by regulating the expression of anthocyanin transporter gene GLUTATHIONE S-TRANSFERASE2. The study also identifies MYB5 as a potential gene involved in flower color variation. These findings have significant implications for understanding the genetic mechanisms of flower color divergence in Nelumbo nucifera species.
Review
Food Science & Technology
Yun Wang, Jian Zhang, Lianfu Zhang
Summary: This review examines the interaction between ACN and dietary proteins, and discusses its potential applications in the food industry.
FOOD REVIEWS INTERNATIONAL
(2023)
Article
Chemistry, Multidisciplinary
Xuesong Cao, Chuanxi Wang, Xing Luo, Le Yue, Jason C. White, Wade Elmer, Om Parkash Dhankher, Zhenyu Wang, Baoshan Xing
Summary: The study demonstrated that organic elemental sulfur nanoparticles can effectively suppress fungal pathogens, increase tomato biomass, and have significant potential as an eco-friendly and sustainable crop protection strategy.
Review
Nutrition & Dietetics
Jorge Alberto Fragoso-Medina, Selma Romina Lopez Vaquera, Astrid Dominguez-Uscanga, Diego Luna-Vital, Noemi Garcia
Summary: Anthocyanins are phytochemicals with various bioactivities, including antioxidant and anti-inflammatory effects. Clinical trials have examined the health benefits of consuming ACN-rich foods, extracts, and supplements, but the individual effects of single anthocyanins and their correlation with doses and specific bioactivities or molecular targets have not been thoroughly analyzed. This review summarizes the composition and concentrations of single anthocyanins used in clinical trials, specifically investigating their effects in obese conditions and correlating single anthocyanin doses with changes in frequently monitored markers. In vitro studies with single ACNs are also included. The efficacy of anthocyanins in diseases with high baseline obesity-related inflammation markers is demonstrated, although a poor correlation is found between most single anthocyanin doses and level changes of commonly monitored markers. The study proposes correlations between cyanidin, delphinidin, and pelargonidin derivatives and specific molecular targets, and suggests that future studies focusing on specific compositions and concentrations of anthocyanins will provide more insights into their mechanisms of action.
FRONTIERS IN NUTRITION
(2023)
Review
Biochemistry & Molecular Biology
Sheila M. Barros, Susan K. Whitaker, Pinakin Sukthankar, L. Adriana Avila, Sushanth Gudlur, Matt Warner, Eduardo I. C. Beltrao, John M. Tomich
ARCHIVES OF BIOCHEMISTRY AND BIOPHYSICS
(2016)
Review
Biochemistry & Molecular Biology
Alvaro I. Herrera, John M. Tomich, Om Prakash
CURRENT PROTEIN & PEPTIDE SCIENCE
(2016)
Article
Chemistry, Multidisciplinary
L. A. Avila, L. R. M. M. Aps, N. Ploscariu, P. Sukthankar, R. Guo, K. E. Wilkinson, P. Games, R. Szoszkiewicz, R. P. S. Alves, M. O. Diniz, Y. Fang, L. C. S. Ferreira, J. M. Tomich
JOURNAL OF CONTROLLED RELEASE
(2016)
Article
Virology
Rui Guo, Benjamin B. Katz, John M. Tomich, Tom Gallagher, Ying Fang
JOURNAL OF VIROLOGY
(2016)
Article
Chemistry, Multidisciplinary
Zhiguang Jia, Susan K. Whitaker, John M. Tomich, Jianhan Chen
Article
Chemistry, Multidisciplinary
Sheila de M. Barros, L. Adriana Avila, Susan K. Whitaker, Kayla E. Wilkinson, Pinakin Sukthankar, Eduardo I. C. Beltrao, John M. Tomich
Article
Multidisciplinary Sciences
Aparecida das Dores Teixeira, Patricia D. Games, Benjamin B. Katz, John M. Tomich, Jose A. C. Zanuncio, Jose Eduardo Serrao
Article
Chemistry, Multidisciplinary
L. A. Avila, R. Chandrasekar, K. E. Wilkinson, J. Balthazor, M. Heerman, J. Bechard, S. Brown, Y. Park, S. Dhar, G. R. Reeck, J. M. Tomich
JOURNAL OF CONTROLLED RELEASE
(2018)
Article
Chemistry, Multidisciplinary
Emily M. Wessel, John M. Tomich, Richard B. Todd
Article
Medicine, Research & Experimental
Pavithra Natarajan, Jonathan D. Roberts, Nitish Kunte, Wayne B. Hunter, Sherry D. Fleming, John M. Tomich, L. Adriana Avila
MOLECULAR PHARMACEUTICS
(2020)
Article
Chemistry, Medicinal
Justin Legleiter, Ravindra Thakkar, Astrid Velasquez-Silva, Ingrid Miranda-Carvajal, Susan Whitaker, John Tomich, Jeffre y Comer
Summary: The graphite-water interface provides a unique environment for the formation of ordered structures in polypeptides. This study computationally designed cyclic peptides that spontaneously fold into a beta-sheet-like conformation at the graphite-water interface and self-assemble. Experimental validation using atomic force microscopy confirmed the formation of linear patterns consistent with the simulations.
JOURNAL OF CHEMICAL INFORMATION AND MODELING
(2022)
Article
Chemistry, Medicinal
Justin Legleiter, Ravindra Thakkar, Astrid Velasquez-Silva, Ingrid Miranda-Carvajal, Susan Whitaker, John Tomich, Jeffrey Comer
Summary: The graphite-water interface provides a unique environment for the folding and self-assembly of polypeptides, making it a convenient medium for controlled self-assembly of functional materials. In this study, cyclic peptides that fold and self-assemble at the graphite-water interface were computationally designed and their assembly was observed by atomic force microscopy. The optimized peptide showed spontaneous folding and self-assembly at the graphite-water interface under various conditions, and the stability of the folded conformation was verified by simulations and calculations. The self-assembly of folded peptides was promoted by intermolecular hydrogen bonds, resulting in linear arrangements along the zigzag directions of the graphite basal plane.
JOURNAL OF CHEMICAL INFORMATION AND MODELING
(2022)
Article
Nutrition & Dietetics
Nicole M. Delimont, Benjamin B. Katz, Nicole M. Fiorentino, Katheryne A. Kimmel, Mark D. Haub, Sara K. Rosenkranz, John M. Tomich, Brian L. Lindshield
CURRENT DEVELOPMENTS IN NUTRITION
(2019)
Article
Chemistry, Multidisciplinary
Pavithra Natarajan, Pinakin Sukthankar, Jessica Changstrom, Christopher S. Holland, Shannon Barry, Wayne B. Hunter, Christopher M. Sorensen, John M. Tomich
Article
Chemistry, Applied
M. Graca Dias, Elsa Vasco, Francisco Ravasco, Lufsa Oliveira
Summary: This study estimated the vitamin D intake of "adults" and "elderly" populations in Portugal using the TDS methodology. The results showed that the majority of people had inadequate vitamin D intake, well below the Dietary Reference Values.
Article
Chemistry, Applied
Yanan Wang, Jiachen Shi, Yong-Jiang Xu, Chin-Ping Tan, Yuanfa Liu
Summary: This study investigates the variations in lipid digestion profiles among individuals of different ages using in vitro digestion models. The findings suggest that adults have a more comprehensive lipid digestion compared to infants, and infants tend to release shorter chain length and more saturated free fatty acids during digestion. Additionally, the particle sizes in the stomach of the elderly were consistently larger. This study enhances our understanding of how lipids with different degrees of unsaturation undergo digestion in diverse age groups.
Article
Chemistry, Applied
Hyunjong Yu, Huisu Kim, Pahn-Shick Chang
Summary: Chitosan-pectin emulsion-filled hydrogel (EFH) was developed to enhance the bioaccessibility of lipophilic bioactive compounds through intestinal delivery. The EFH, prepared without crosslinking agents, demonstrated improved mechanical strength and compactness with higher pectin concentration. It retained the emulsion at pH 2.0 and released it at pH 7.4, resulting in enhanced release of free fatty acids and improved bioaccessibility of curcumin.
Article
Chemistry, Applied
Tongze Zhang, Siqi Hong, Jia-Rong Zhang, Pin-He Liu, Siyi Li, Zixian Wen, Jianwei Xiao, Guirong Zhang, Olivier Habimana, Nagendra P. Shah, Zhongquan Sui, Harold Corke
Summary: Lactic acid fermentation significantly affects the morphology and physicochemical properties of proso millet starch, including the formation of surface indentations and small pores, decrease in gelatinization temperatures, and changes in hardness and adhesiveness.
Article
Chemistry, Applied
Liqin Kong, Feng Hong, Peng Luan, Yiping Chen, Yaoze Feng, Ming Zhu
Summary: This study presents a novel impedance biosensor using composite nanomaterials and T1R1 as a signal probe, which can competitively and ultra-sensitively detect umami intensity. The biosensor exhibits exceptional analytical performance and is suitable for food flavor evaluation.
Article
Chemistry, Applied
Kunying Lv, Yixin Yang, Qilong Li, Ran Chen, Liang Deng, Yiwei Zhang, Ning Jiang
Summary: Horse's milk, with its high nutritional value and low allergenic proteins, could be a substitute for cow's milk in infant consumption. A proteomic method was used to identify and compare milk fat globule membrane (MFGM) and whey proteins from different horse breeds. The study found differences in protein composition and functionality, which could support the development of formulas more suitable for human infants.
Article
Chemistry, Applied
Enrique Jacobo Diaz-Montana, Helene Brignot, Ramon Aparicio-Ruiz, Thierry Thomas- Danguin, Maria Teresa Morales
Summary: Sensory perception of virgin olive oil is influenced by phenols and volatiles, which are affected by the composition of the oil and biological factors. This study investigated the effect of saliva and phenols on the release of volatiles, and found that the presence of phenols decreased the release of saturated volatiles.
Article
Chemistry, Applied
Wei Zhou, Rui Zhang, Zhen Cai, Fangfang Wu, Yong Hu, Chao Huang, Kun Hu, Yun Chen
Summary: Environmentally friendly and outstanding pH-responsive cationic starch nanoparticles (CSNP) were prepared from pH-sensitive starch. CSNP exhibited nanosize and regular sphere, highly free-flowing molecular chains, and demonstrated excellent pH responsiveness through multiple emulsion/demulsification transitions.
Article
Chemistry, Applied
Andrea Koo, Vinayak Ghate, Weibiao Zhou
Summary: This study suggests that direct seeding may negatively affect the nutritional quality of crops, causing a decrease in ascorbic acid, vitamin K, and total glucosinolate content.
Article
Chemistry, Applied
Tonghao Du, Yazhou Xu, Xiaoyan Xu, Shijin Xiong, Linli Zhang, Biao Dong, Jinqing Huang, Tao Huang, Muyan Xiao, Tao Xiong, Mingyong Xie
Summary: This study successfully improved the ACE inhibitory activity of black sesame seeds by fermenting them with Lactobacillus Plantarum NCU116 and hydrolyzing them using acid protease. The RF-PSO model was used to predict the ACE inhibitory activity during the hydrolysis process. Eight peptides with ACE inhibitory activity were identified from fermented black sesame seed hydrolysates after separation and screening.
Article
Chemistry, Applied
Yao Liu, Songyi Lin, Kexin Liu, Shan Wang, Qiaozhen Liu, Na Sun
Summary: This study analyzed the structural changes of shrimp proteins during digestion, predicted the immunodominant epitopes, and validated their allergenicity. The results showed that shrimp proteins were degraded into peptides during digestion, but still carried IgE epitopes that trigger allergic reactions.
Article
Chemistry, Applied
Tiantian Fu, Hongwei Cao, Yu Zhang, Xiao Guan
Summary: This study investigates the impact of milling on the active components in rice, with a focus on the stability and bioaccessibility of phenols, VB1, and alpha-GABA during cooking and digestion. The findings show that milling exacerbates the instability of gamma-GABA during cooking and VB1 during digestion, and it affects the bioaccessibility of these active compounds.
Article
Chemistry, Applied
Zhihao Yang, Yanru Hou, Min Zhang, Puxin Hou, Chang Liu, Lu Dou, Xiaoyu Chen, Lihua Zhao, Lin Su, Ye Jin
Summary: This study investigated the molecular mechanism of feeding regimes on lamb flavor by using TMT labeling combined with MS. The results showed that pasture-fed groups had higher levels of amino acids and volatile flavor substances compared to concentrate-fed groups. Additionally, several differentially abundant proteins associated with lamb flavor were identified.
Article
Chemistry, Applied
Zixuan Xie, De Zhang, Junyu Zhu, Qianqian Luo, Jun Liu, Jingtao Zhou, Xiaoyong Wang, Yuqiong Chen, Zhi Yu, Dejiang Ni
Summary: This study investigated the acidification of aroma-enhanced black tea during storage. Analysis of non-volatile substances and organic acids using UPLC-Q-TOF/MS and HPLC revealed a decrease in soluble sugars and amino acids, while an increase in organic acids such as oxalic acid, malic acid, and quinic acid. In vitro experiments further demonstrated that the acidification is a result of the decomposition of sugars and amino acids by heating, as well as the oxidation of aromatic aldehydes. Additionally, the study showed that the taste composition of tea infusion is altered, with reduced amino acids, catechins, soluble sugars, and flavonoids. This research provides a theoretical basis for improving the quality of black tea.
Article
Chemistry, Applied
Lin Wang, Falai Ma, Zihan Li, Yan Zhang
Summary: This study developed time-temperature integrators based on amyloglucosidase@Cu3(PO4)2 nanoflowers for monitoring the freshness of chilled pork. The results showed that the integrators were highly reliable and accurate in predicting the quality of chilled pork.
