Article
Chemistry, Applied
Yun Wang, Jian Zhang, Lianfu Zhang
Summary: This study investigated the non-covalent interaction mechanism between rose anthocyanin extract (RAEs) and whey protein isolate (WPI) and compared it with the interaction mechanism between pure anthocyanin (PC) and WPI. The results showed that RAEs and WPI had non-covalent interactions under different pH conditions, with hydrogen bonds and van der Waals forces playing a role. Interestingly, PC and WPI also exhibited non-covalent interactions, with hydrogen bonds and van der Waals forces as the driving forces. Additionally, changes in WPI's secondary structure were observed in both RAEs and PC.
Article
Chemistry, Applied
Francisco Chamizo-Gonzalez, Belen Gordillo, Francisco J. Heredia
Summary: The 3D structure of grape seed 7S globulin was elucidated using a homology model for the first time, revealing its rich alpha-helices and beta-sheets. The interaction between the protein and grape anthocyanin malvidin-3-glucoside was assessed through docking and molecular dynamic simulation, showing specific bonding patterns. These findings offer valuable insights into the molecular interactions of grape anthocyanins with grape seed proteins, potentially useful for color protection in the food industry.
Article
Agriculture, Multidisciplinary
James R. Campbell, Will Thomas, Andrew L. Waterhouse, James A. Kennedy
Summary: This study investigates the impact of grape vine shading on flavonoids, and finds that shading alters berry pigmentation, tannin composition, and activity, potentially changing the astringency and mouthfeel characteristics of wine.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2023)
Article
Food Science & Technology
Qun Zhang, Wei Fan, Yan Shi, Zongcai Tu, Yueming Hu, Jing Zhang
Summary: This study investigated the interaction between whey protein isolate/soy protein isolate and sucrose esters during spray drying microencapsulation. The results showed that sucrose esters induced conformational changes in the proteins and formed protein-sucrose ester complexes. Increasing the sucrose ester ratio decreased the particle sizes of the complexes. Molecular docking simulations revealed hydrogen bonds, salt bridges, and hydrophobic interactions between the proteins and sucrose esters.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Shuangjian Li, Xiang Wang, Xiaoqian Zhang, Hui Zhang, Siyuan Li, Jianzhong Zhou, Linlin Fan
Summary: Zein-anthocyanin nanoparticles (ZACNPs) were developed to stabilize anthocyanins using the self-assembly properties of zein. The study revealed that hydrogen bonding and hydrophobic interactions between anthocyanins and zein played a key role in their interaction. The ZACNPs showed improved thermal and storage stability, as well as enhanced antioxidant activity.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Chemistry, Physical
Xiangrong Li, Hanxiao Duan, Zhizhi Song, Ruonan Xu
Summary: Flavonoids have moderate affinity with fibrinogen and interact with fibrinogen through hydrophobic interaction, electrostatic force, and hydrogen bonds. Flavonoids can induce changes in the structure of fibrinogen and weaken its alpha-helix structure.
JOURNAL OF MOLECULAR STRUCTURE
(2022)
Article
Food Science & Technology
Mingfei Li, Qinghua Yue, Chong Liu, Xueling Zheng, Jing Hong, Nannan Wang, Ke Bian
Summary: The study investigated the interaction between gliadin/glutenin and starch granules in dough with varied gli/glu ratios during mixing, revealing that the gli/glu ratio affected dough elasticity and strength differently at various mixing stages. The increase in gliadin ratio influenced the stability and behavior of gluten-starch dough, with implications for the formation of gluten network structure. The interactions within the dough varied depending on the gli/glu ratio, with covalent and hydrogen bonds predominating in high glutenin content dough and hydrophobic and hydrogen interactions becoming more prominent with higher gliadin ratio.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Biochemistry & Molecular Biology
Shuhan You, Xiaoyun Zhang, Yilin Wang, Yaobo Jin, Manman Wei, Xiudan Wang
Summary: In this study, an intelligent film for fish freshness detection was successfully fabricated. The film incorporated red grape skin extract and silver nanoparticles as pH-sensing agents and antimicrobial agents, respectively, and exhibited distinct color changes in response to different pH values and volatile ammonia. Additionally, the film showed enhanced UV blocking ability and antioxidant activity, as well as improved mechanical strength and antimicrobial ability.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2022)
Article
Agricultural Engineering
Weiqiong Yuan, Wei Fan, Yihan Mu, Dehao Meng, Zixi Yan, Yonghui Li, Zhaolin Lv
Summary: This study investigated the interaction behaviors between bamboo leaf flavonoids and gliadin during the baking process, exploring the binding mechanism through molecular docking. The results demonstrated that hydrogen bonding and hydrophobic interaction were the main binding types, providing data support for the application of bamboo leaf flavonoids in the baking industry.
INDUSTRIAL CROPS AND PRODUCTS
(2021)
Article
Food Science & Technology
Jia Xu, Yi Huang, Yang Wei, Xinchu Weng, Xinlin Wei
Summary: The interaction mechanism between whey proteins and theaflavin (TF1) in black tea was analyzed. TF1 showed static quenching mechanism with bovine serum albumin (BSA), beta-lactoglobulin (beta-Lg), and alpha-lactoalbumin (alpha-La), as revealed by fluorescence and ultraviolet-visible absorption spectroscopy. TF1 also altered the secondary structure of these proteins, as observed in circular dichroism experiments. Molecular docking simulations indicated that hydrogen bonding and hydrophobic interaction played dominant roles in the interaction between TF1 and BSA/beta-Lg/alpha-La, with binding energies of -10.1 kcal mol(-1), -8.4 kcal mol(-1), and -10.4 kcal mol(-1), respectively.
Article
Agronomy
Linnan Wu, Pengcheng Li, Haifeng Jia, Fesobi Olumide Phillip, Xingcheng Bao, Fengyun Zhao, Benzhou Zhao, Jianrong Feng, Kun Yu
Summary: The study demonstrated that foliar application of KH2PO4 could increase total soluble solids, flavonoid, and total anthocyanin contents in grape skin. Additionally, T2 treatment resulted in lower acidity and higher pH in grape juice, as well as darker skin color compared to other treatments.
Article
Chemistry, Applied
Xin Qi, Duoxia Xu, Jinjin Zhu, Shaojia Wang, Jingwei Peng, Wei Gao, Yanping Cao
Summary: The interaction between lutein dipalmitate and BSA was found to be static with a binding stoichiometry of 1:1. Thermodynamic study and molecular docking confirmed that lutein dipalmitate spontaneously bound to BSA through hydrogen bonds, van der Waals forces, and hydrophobic interactions. The addition of lutein dipalmitate led to a decrease in the alpha-helix content of BSA, as observed through CD analysis.
FOOD HYDROCOLLOIDS
(2021)
Article
Chemistry, Physical
Rong-Juan Zhang, Song-Bo Kou, Lu Hu, Li Li, Jie-Hua Shi, Shao-Liang Jiang
Summary: In this study, the interaction between Baricitinib (BRT) and bovine serum albumin (BSA) was investigated. The results showed a weak binding between BRT and BSA, with van der Waals forces and hydrogen bonds playing a critical role in the complexation process. The findings provide important insights for evaluating the pharmacological characteristics of BRT and designing new drugs.
JOURNAL OF MOLECULAR LIQUIDS
(2022)
Article
Agriculture, Multidisciplinary
Mengchen Xu, Zhaohao Cui, Yihua Xiao, Changqing Liu, Rutao Liu, Wansong Zong
Summary: The study found that DHA-S interacted with HSA, leading to alterations in HSA structure and function. DHA-S enhanced the hydrophobicity of the microenvironment of HSA by changing the tight structure of the hydrophobic subdomain IIA where tryptophan was located.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2022)
Article
Spectroscopy
Tancong Liao, Yuai Zhang, Xiaojian Huang, Zheng Jiang, Xun Tuo
Summary: Sulfonamides like sulfametoxydiazine (SMD) and sulfamonomethoxine (SMM) were found to bind to human serum albumin (HSA) through hydrogen bonding and van der Waals forces, with SMD showing stronger binding affinity than SMM. The interaction induced conformational changes in HSA, particularly affecting the alpha-helix content, and specific amino acid residues in HSA were identified as key players in the binding process of sulfonamides. Results suggest that hydrogen bonds play a crucial role in the binding affinity between sulfa drugs and HSA, with combined use of SMD and SMM leading to significant variations in binding constants.
SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY
(2021)
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.