Article
Agriculture, Multidisciplinary
Ruoyi Hao, Jinfeng Pan, Sarvenaz Khalili Tilami, Bakht Ramin Shah, Jan Mraz
Summary: The study showed that there are minor differences between post-mortem quality changes of normal common carps (NCC) and Omega-3 common carp (OCC) raised in patented culture systems. While both types had similar rigor mortis patterns, OCC exhibited lower indices values and different levels of certain compounds compared to NCC during storage.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2021)
Review
Chemistry, Multidisciplinary
Meng Li, Bhaskar Gurram, Shan Lei, Nicholas T. Blum, Peng Huang, Jing Lin
Summary: Phosphatase is crucial in many biological functions, with alkaline phosphatase (ALP) serving as a key prognostic indicator for various diseases, though current detection methods are limited to in vitro colorimetric techniques. Fluorescence imaging provides a reliable way to monitor real-time changes in ALP levels, with research focusing mainly on ALP imaging probes grouped by their luminescence mechanisms. Challenges and future prospects for phosphatase probes were also discussed.
CHINESE CHEMICAL LETTERS
(2021)
Article
Chemistry, Applied
Qinxin Huang, Xidong Jiao, Bowen Yan, Nana Zhang, Jianlian Huang, Jianxin Zhao, Hao Zhang, Wei Chen, Daming Fan
Summary: This study investigated the changes in microbiota and gel properties during chilled surimi storage, and found that Pseudomonas gessardii had the greatest influence on surimi quality.
Article
Biochemistry & Molecular Biology
Kanglin Pei, Di Li, Wenjing Qi, Di Wu
Summary: Fluorescent silver coordination polymer nanoparticles (Ag-TPA CPNs) were synthesized via an ultrarapid microwave-assisted strategy using terephthalic acid (TPA) and silver nitrate. The Ag-TPA CPNs showed high fluorescent quantum yield and large Stokes shift, and were used for the detection of alkaline phosphatase (ALP) activity. The method displayed a linear relationship between fluorescence intensity and ALP concentration, with high selectivity and accuracy in biosample analysis.
Article
Chemistry, Applied
Noman Walayat, Wei Tang, Xinping Wang, Minghua Yi, Li Guo, Yuting Ding, Jianhua Liu
Summary: This research compared the antioxidant effects of konjac oligosaccharides (KOG) and conventional cryoprotectant (4% sucrose + 4% sorbitol) mixture on silver carp proteins during fluctuated frozen storage. It was found that KOG (3%) showed stronger interactions with protein molecules, leading to reduced surface hydrophobicity, decline in SH groups and Ca2+-ATPase, and enhanced gel strength of surimi. These findings suggest that KOG (3%) has potential as a substitute for conventional cryoprotectant in seafood frozen preservation, providing commercial benefits.
FOOD HYDROCOLLOIDS
(2022)
Article
Biophysics
Samy M. Shaban, Byeong-Seok Moon, Do-Gi Pyun, Dong-Hwan Kim
Summary: The study developed a colorimetric sensor based on the enzymatic activity of ALP and demonstrated a wider dynamic linear range and lower limit of detection through the quantitative assay of the enzymatic growth of AgNPs mediated by pAP.
COLLOIDS AND SURFACES B-BIOINTERFACES
(2021)
Article
Soil Science
Jiabao Li, Ting Xie, He Zhu, Jun Zhou, Chaonan Li, Wenjun Xiong, Lin Xu, Yanhong Wu, Zhili He, Xiangzhen Li
Summary: This study investigated the effects of alkaline and acid phosphatase activities on soil P availability in subalpine forests. The results showed that alkaline phosphatase activity played a key role in regulating soil P availability, primarily modulated by soil total N and N:P ratio.
Article
Agriculture, Multidisciplinary
Yixin Wang, Han Wu, Wenzheng Shi, Haiyuan Huang, Siyuan Shen, Feng Yang, Shi Chen
Summary: This study focused on the effect of steaming time on taste substances and protein degradation of pickled black carp. Results showed that steaming the fish for 6 to 8 minutes resulted in the best taste, with increased umami and sweet amino acids content. Longer steaming time led to faster protein degradation and more flavor precursors.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2021)
Article
Agriculture, Dairy & Animal Science
Yanhu Wang, Liuming Zhang, Tariq Sohail, Yan Kang, Xiaomei Sun, Yongjun Li
Summary: The addition of chlorogenic acid (CGA) at the right concentration can improve the quality of chilled sheep sperm by enhancing sperm viability, progressive motility, plasmatic membrane and acrosomal integrity. CGA also reduces reactive oxygen species (ROS) level and increases antioxidant parameters, leading to improved sperm quality during chilling storage.
Article
Chemistry, Applied
Shuai Zhuang, Li Tian, Yueyue Liu, Luxin Wang, Hui Hong, Yongkang Luo
Summary: In this study, three major spoilage bacteria of grass carp were artificially inoculated in amino acid solutions and grass carp flesh to investigate their involvement in amino acid degradation and fish quality deterioration. The results showed that Pseudomonas putida highly degraded free amino acids and produced ammonia in grass carp flesh, while Aeromonas rivi-pollensis produced 3-Methyl-butanol and 2-Methyl-butanol through leucine and isoleucine degradation. Shewa-nella putrefaciens showed potent ornithine-decarboxylation activity and released putrescine. Additionally, when S. putrefaciens cooperated with P. putida, more putrescine was produced through the arginine deiminase pathway. In conclusion, this study provided fundamental information on the spoilage mechanisms of freshwater fish and important guidance for quality control strategies.
Article
Chemistry, Analytical
Eslam Hafez, Byeong-Seok Moon, Samy M. Shaban, Do-Gi Pyun, Dong-Hwan Kim
Summary: A colorimetric biosensor for ALP assay has been developed based on ALP affinity to dephosphorylate glucose phosphate into glucose, which provides a multicolor response with a high sensitivity and selectivity for point-of-care diagnosis.
Article
Food Science & Technology
Noman Walayat, Minghua Yi, Xinping Wang, Ibrahim Khalifa, Asad Nawaz, Chuan Li, Rana Muhammad Aadil, Sezai Ercisli, Riaz Ullah, Jose M. Lorenzo, Wei Tang, Jianhua Liu
Summary: The cryoprotective effect of konjac oligosaccharide (KOG) on frozen silver carp protein was analyzed. Molecular dynamic simulation (MD) was used to study the interaction between KOG and myosin. The results demonstrated that KOG could stabilize the Ca2+-ATPase and gel strength of the protein. This finding has important implications for the industrial application of KOG as an effective cryoprotectant.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Chemistry, Analytical
Jing Lu, Daoxiang Li, Lele Ma, Mingsan Miao, Yanju Liu, Jinming Kong
Summary: A novel fluorescence assay for alkaline phosphatase (ALP) activity detection is proposed using the activators regenerated by electron transfer atom transfer radical polymerization (ARGET ATRP) strategy. The method exhibited excellent performance in the detection of fluorescence signals.
Article
Food Science & Technology
Yuexiang Zhan, Chuanhai Tu, Huili Jiang, Soottawat Benjakul, Jilong Ni, Kaixuan Dong, Bin Zhang
Summary: This study found that sous vide cooking treatments effectively maintained the physicochemical and volatile flavor properties of half-shell scallop samples during 30 days of chilled storage. The SV-75 cooking treatment maintained relatively stable TVBN, pH, and MDA content, springiness, and shearing force properties of scallop samples, especially during 0-20 days of storage.
Article
Genetics & Heredity
Caixia Wang, Ruoxuan Wang, Huiping Yang, Yilei Wang, Ziping Zhang
Summary: In crustaceans, alkaline phosphatases (ALPs) and acid phosphatases (ACPs) play significant roles in immune defenses. This study identified the full-length cDNAs of Spalp and Spacp in Scylla paramamosain, demonstrating their conservation among species. The mRNA expression and promoter structure of these genes were also analyzed, revealing regulatory elements like NF-kappa B, SP1, and AP-1.
