Article
Food Science & Technology
Zuzana Miskova, Eva Lorencova, Richardos Nikolaos Salek, Tereza Kolackova, Ludmila Travnikova, Anita Rejdlova, Leona Bunkova, Frantisek Bunka
Summary: The aim of this study was to monitor and evaluate the content of eight biogenic amines (BAs) in 232 samples of wines produced in the Central European region (Zone B). PUT, HIS, TYM, and PEA were the most frequently detected BAs in all tested wine samples. The BA content in red wines was generally higher than in rose and white wines, with 9% of the red wine samples having histamine concentrations above the recommended limit of 10 mg/L.
Article
Biochemistry & Molecular Biology
Maria S. Synaridou, Vasilis Tsamis, Georgia Sidiropoulou, Constantinos K. Zacharis, Irene Panderi, Catherine K. Markopoulou
Summary: Amino acids have ergogenic effects on young athletes by enhancing, protecting, and restoring their muscular system. Encapsulating five relevant amino acids in chocolate pellets enhances daily intake among them. A reliable HPLC fluorimetric method was developed to detect and quantitatively determine amino acids in chocolate, with experimental design methodology used to optimize the clean-up procedure.
Review
Biochemistry & Molecular Biology
Ahmad Abuaisheh, Orwa Aboud
Summary: Gliomas are common primary brain tumors that arise from neuroglial cells or progenitor cells. They can be classified as low-grade or high-grade based on WHO classification. Despite extensive research, high-grade gliomas still have a poor prognosis. Biogenic amines, known for their toxic and carcinogenic properties, have not been fully studied in relation to gliomas. This review aims to investigate the roles of biogenic amines in glioma development, diagnostics, and potential treatments.
FRONTIERS IN BIOSCIENCE-LANDMARK
(2023)
Article
Food Science & Technology
D. Sylvain Dabade, Liesbeth Jacxsens, Lisa Miclotte, Emmanuel Abatih, Frank Devlieghere, Bruno De Meulenaer
Summary: This study quantitatively determined multiple biogenic amines in various food products sold in the Belgian market, and found significant positive correlations between BA concentrations and corresponding precursor FAAs, with stronger correlations in meat-based products. The study provides a basis for assessing the potential public health impact of BAs, which is currently limited to histamine in scombroid fish species and their derived products.
Article
Chemistry, Multidisciplinary
Wojciech Wojcik, Krzysztof Damaziak, Monika Lukasiewicz-Mierzejewska, Olga Swider, Jan Niemiec, Michal Wojcicki, Marek Roszko, Dariusz Gozdowski, Julia Riedel, Agata Marzec
Summary: This study aimed to determine the formation of biogenic amines (BAs) and their precursor amino acids in chicken breast and leg muscles stored under chilling conditions. The results showed a significant increase in BAs in both muscle types during storage, and distinct levels of BAs were detected in the muscles.
APPLIED SCIENCES-BASEL
(2023)
Article
Food Science & Technology
Gean Charles Monteiro, Igor Otavio Minatel, Adilson Pimentel Junior, Hector Alonzo Gomez-Gomez, Joao Pedro Correa de Camargo, Marla Silvia Diamante, Leticia Silva Pereira Basilio, Marco Antonio Tecchio, Giuseppina Pace Pereira Lima
Summary: This study evaluated the phenolic compounds, antioxidant capacity, biogenic amines, and amino acids in flours obtained from grape pomace, finding valuable potential for new product development in flours from different cultivars or blends, with increased levels of phenolic compounds and antioxidant capacity in blends containing 'Niagara Rosada'. The flour production provides a better destination for industrial waste, as these flours can be used as additives or supplements in various industries to improve antioxidant and bioactive content in their products.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Inaki Diez-Ozaeta, Maria Lavilla, Felix Amarita
Summary: The study showed that different strains of Oenococcus oeni have specific impacts on the aroma profile of wine and the MLF process, potentially leading to the production of wines with individual characteristics.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2021)
Article
Agriculture, Multidisciplinary
Rocio Gutierrez-Escobar, Maria Jose Aliano-Gonzalez, Almudena Marrufo-Curtido, Maria Jesus Jimenez-Hierro, Belen Puertas, Emma Cantos-Villar
Summary: The effectiveness of various preservatives in protecting Verdejo white wines was investigated in this study. The results showed that the stilbene-enriched extract preserved the wines from malolactic fermentation and maintained their quality parameters, but affected their color. Synergistic effects between the stilbene extract and glutathione were found for oxidation processes. The content of amino acids and biogenic amines was minimally affected by the treatments, and the quality or safety of the wines was not compromised. However, after 12 months of ageing, wines treated with sulfur dioxide showed the highest score in the sensory analysis. The implications of this study for maintaining the quality of free sulfur dioxide white wines are discussed.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2023)
Article
Fisheries
Melissa M. Rocker, Michael J. Lewis, Thomas S. Mock, David S. Francis, Federica Bellagamba, Vittorio M. Moretti, Gerry P. Quinn, Richard P. Smullen, Giovanni M. Turchini
Summary: The study found high variability in the chemical composition of POM, with D-glutamic acid and D-aspartic acid being effective indicators of protein digestibility in Atlantic salmon. Production variables such as rendering temperature and raw material freshness significantly impacted D-amino acids and biogenic amines.
Article
Food Science & Technology
Chen Son Yue, Ah Kee Lim, Meow Lin Chia, Pei Yin Wong, Joey Siew Rey Chin, Weng Hang Wong
Summary: An improved dansyl-chloride derivatization technique was used for the analysis of biogenic amine in fresh meat samples. The results showed that histamine, putrescine, and tryptamine were detected in all three types of meat, with higher levels of histamine found in chicken and beef. The levels of biogenic amines in the fresh meat sold in wet markets were generally higher than reported values.
JOURNAL OF FOOD SCIENCE
(2023)
Article
Chemistry, Applied
U. Colombi, L. Sanarica, E. Pargoletti, C. Pisarra, F. Manzoni, G. Cappelletti
Summary: In this study, we demonstrated that bentonites can effectively reduce the content of biogenic amines (BAs) in wine, especially putrescine. Kinetic and thermodynamic studies were conducted on two commercially available bentonites, which achieved approximately 60% removal of putrescine through physisorption mechanism at an optimal concentration of 0.40 g dm-3. Both bentonites also showed promising results in more complex systems, although the adsorption of putrescine was lower due to competition with other molecules typically present in wines, such as proteins and polyphenols. Nevertheless, we managed to reduce the putrescine content below 10 ppm in both red and white wines.
Article
Biochemistry & Molecular Biology
Mariem Chamtouri, Abderrahmen Merghni, Nuria Salazar, Begona Redruello, Naoufel Gaddour, Maha Mastouri, Silvia Arboleya, Clara G. de los Reyes-Gavilan
Summary: Autism spectrum disorder (ASD) is a neurodevelopmental pathology characterized by social interaction impairment, communication difficulties, and repetitive behaviors. This study found significantly higher levels of fecal amino acids in ASD children compared to their siblings and children from the general population, with more pronounced alterations in younger children. Lower levels of histidine were associated with severe symptoms of autism. Fecal amino acids could be targeted for personalized diets to prevent cognitive impairments associated with ASD.
Article
Food Science & Technology
Qifeng Zhang, Guangqun Lan, Xueyi Tian, Laping He, Cuiqin Li, Han Tao, Xuefeng Zeng, Xiao Wang
Summary: This study compared the characteristics of natto made by two-strain fermentation and single-strain fermentation. The results showed that two-strain fermentation resulted in the disappearance of pungent amine substances, a reduction in ketones and aldehydes, and an increase in alcohols in natto. Additionally, the taste activity value of bitter amino acids decreased, the content of biogenic amines decreased, but the activity of nattokinase increased. Correlation analysis demonstrated that two-strain fermentation reduced the correlation between Bacillus subtilis and biogenic amines.
Article
Chemistry, Physical
T. Leelasree, Mudit Dixit, Himanshu Aggarwal
Summary: Developing materials that can differentiate between chemically similar substances is challenging, especially for aliphatic and aromatic amines. Metal-organic frameworks (MOFs) with permanent porosity have been designed for discriminative sensing of amines and on-site detection of ammonia. Two Co-based multifunctional MOFs were utilized, where aliphatic amines led to turn-off fluorescence and aromatic amines showed turn-on fluorescence intensities. Real-time sensing experiments with MOF-based mixed matrix membranes demonstrated an instant color change when ammonia was released.
CHEMISTRY OF MATERIALS
(2023)
Article
Food Science & Technology
Minghui Gu, Cheng Li, Yuanyuan Su, Li Chen, Shaobo Li, Xin Li, Xiaochun Zheng, Dequan Zhang
Summary: This study monitored the biogenic amine (BA) content in pork during storage and identified a new quality indicator. The results showed that the index system in beef, mutton, and chicken can be used for meat quality evaluation in cold chain logistics.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Food Science & Technology
Katarzyna Angelika Gil, Igor Jerkovic, Zvonimir Marijanovic, Maria Letizia Manca, Carla Caddeo, Carlo Ignazio Giovanni Tuberoso
Summary: This study aimed to develop innovative sheep cheese enriched with Thymus capitatus L. essential oil incorporated into liposomes, and evaluate its antioxidant activity over 180 days. The results showed that the enriched sheep cheese had enhanced antioxidant activity compared to cheese without liposomal EO, with a decrease in antioxidant capacity as cheese maturation increased.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Chemistry, Multidisciplinary
Mohammad Firoznezhad, Ines Castangia, Carlo Ignazio Giovanni Tuberoso, Filippo Cottiglia, Francesca Marongiu, Marco Porceddu, Iris Usach, Elvira Escribano-Ferrer, Maria Letizia Manca, Maria Manconi
Summary: The extract of Teucrium marum L. was successfully incorporated into glycerohyalurosomes, small vesicles with a highly negative surface charge, for the treatment of skin lesions related to oxidative stress. These vesicles showed good stability and small size, and were able to simultaneously load molecules of different chemical natures. In vitro experiments confirmed that glycerohyalurosomes loaded with the extract had better ability in fighting against hydrogen peroxide-induced damages to fibroblasts, and promoted their proliferation and migration, thus facilitating wound healing.
Article
Food Science & Technology
Emanuela Casula, Maria Barbara Pisano, Gabriele Serreli, Sonia Zodio, Maria Paola Melis, Giulia Corona, Adele Costabile, Sofia Cosentino, Monica Deiana
Summary: Oxidative stress and inflammation caused by oxidised lipids in the diet, such as oxysterols, are associated with the loss of intestinal barrier integrity, which is a crucial event in intestinal disorders. Probiotic lactobacilli have shown potential in improving intestinal health due to their antioxidant and anti-inflammatory properties. This study aimed to assess the ability of two commercial probiotic strains of lactobacilli to attenuate oxysterols-induced alteration of intestinal permeability in Caco-2 cells. The results indicated that both live bacteria and intracellular components of the probiotics were able to counteract the permeability changes and loss of tight junction proteins, at least partially through modulation of the p38 pathway.
FOOD AND CHEMICAL TOXICOLOGY
(2023)
Article
Biochemistry & Molecular Biology
Ylenia Spissu, Katarzyna Angelika Gil, Antonio Dore, Giulia Sanna, Giuseppe Palmieri, Andrea Sanna, Maurizio Cossu, Feten Belhadj, Boutheina Gharbi, Maria Barbara Pinna, Antonio Barberis, Carlo Ignazio Giovanni Tuberoso, Guy D'hallewin
Summary: This study examined the phenolic composition of Syrah and Chardonnay grape pomaces to evaluate their antioxidant and prooxidant properties, as well as their impact on melanoma cancer cells. The polyphenols were extracted using a green hydroalcoholic solvent and underwent thorough chemical and electrochemical characterization. The research utilized cyclic voltammetry and other tests to assess the pomace's antioxidant and prooxidant capacity, and conducted biological experiments on melanoma cells. The results showed that the pomace exhibited a moderate antioxidant capacity and induced prooxidant activity when combined with non-toxic doses of H2O2, likely due to the presence of copper. The study highlights the potential of winemaking by-products for cosmeceutical production and combined therapies with approved anticancer drugs.
Review
Biochemistry & Molecular Biology
Gabriele Serreli, Monica Deiana
Summary: Nitric oxide (NO) is released in various organs and tissues and has important functions in organisms. There are three isoforms of the enzyme that produce NO, namely eNOS, iNOS, and nNOS. The expression and activity of these isoforms depend on different intracellular signaling pathways. Recent studies have focused on natural compounds like polyphenols, which can be obtained through diet, for their ability to modulate NOS isoforms' pathways. In this review, we aim to provide scientific evidence on the activity of dietary polyphenols in regulating NOS isoform expression and functionality.
Article
Food Science & Technology
Katarzyna Angelika Gil, Aneta Wojdylo, Paulina Nowicka, Paola Montoro, Carlo Ignazio Giovanni Tuberoso
Summary: Using a multi-analytical approach, this study investigated the impact of adding Arbutus unedo and Diospyros kaki fruits, Myrtus communis berry extract, Acca sellowiana, or Crocus sativus flower by-products to apple juice on bioactive compounds and antioxidant activity. The highest polyphenol content and antioxidant activity were found in products with added A. sellowiana and D. kaki, respectively. The addition of A. unedo fruits significantly increased vitamin C content. The study demonstrated that the new apple smoothies were enriched in beneficial molecules and antioxidant activity.
Article
Pharmacology & Pharmacy
Maria De Luca, Carlo Ignazio Giovanni Tuberoso, Ramon Pons, Maria Teresa Garcia, Maria del Carmen Moran, Giulio Ferino, Antonio Vassallo, Giuseppe Martelli, Carla Caddeo
Summary: The study focuses on the use of phospholipid vesicles for the nanoformulation of plant extracts, aiming to overcome limitations in their topical application. The Prunus spinosa berries were used as a source of bioactive compounds, and two types of phospholipid vesicles were developed for improved applicability as topical formulations. Various characterization and safety tests were conducted to assess their properties and potential.
Article
Biochemistry & Molecular Biology
Martina Spada, Cristina Piras, Giulia Diana, Vera Piera Leoni, Daniela Virginia Frau, Gabriele Serreli, Gabriella Simbula, Roberto Loi, Antonio Noto, Federica Murgia, Paola Caria, Luigi Atzori
Summary: Cancer cells, including colorectal cancer, exhibit glutamine addiction, which is crucial for cell growth. Deprivation of glutamine reduces cell proliferation, induces cell death and cell cycle arrest by modulating energy metabolism, amino acid content, and antioxidant defenses. Combining glutamine starvation with a glycolysis inhibitor enhances the cytotoxic effect. This study provides a strong rationale for targeting glutamine metabolism alone or in combination with glucose metabolism as a therapeutic strategy for colon cancer.
Article
Biochemistry & Molecular Biology
Katarzyna Angelika Gil, Paulina Nowicka, Aneta Wojdylo, Gabriele Serreli, Monica Deiana, Carlo Ignazio Giovanni Tuberoso
Summary: This study evaluated the antioxidant activity and inhibition of targeted digestive enzymes of original smoothies made from strawberry tree fruit puree and apple juice enriched with various fruits. The results showed that the addition of certain fruits increased the antioxidant activity and ability to scavenge reactive oxygen species. The smoothies also exhibited inhibitory activity on alpha-amylase and alpha-glucosidase. The total polyphenol content ranged between 535.75 mg/100 g fw and 635.96 mg/100 g fw, with Acca sellowiana providing the highest amount. Flavan-3-ols were the dominant phenolic compounds, while only smoothies enriched with Crocus sativus showed a high amount of anthocyanins. These original smoothies have potential as nutraceuticals due to their favorable antioxidant compound profile.
Article
Biochemistry & Molecular Biology
Maria De Luca, Carlo Ignazio Giovanni Tuberoso, Ramon Pons, Maria Teresa Garcia, Maria del Carmen Moran, Giuseppe Martelli, Antonio Vassallo, Carla Caddeo
Summary: Formulating plant extracts in phospholipid vesicles is a promising strategy to overcome challenges like poor solubility, instability, low skin permeation, and short retention time. In this study, a hydro-ethanolic extract was prepared from Ceratonia siliqua ripe pods, showing antioxidant properties due to the presence of active compounds. Liposomes were used to improve the extract's applicability, characterized by small size, negative charge, high entrapment efficiency, and biocompatibility. The extract demonstrated antioxidant activity by scavenging free radicals, reducing ferric ions, and protecting skin cells from oxidative damage.
Article
Plant Sciences
Katarzyna Angelika Gil, Stela Jokic, Ana-Marija Cikos, Marija Banozic, Martina Jakovljevic Kovac, Antonella Fais, Carlo Ignazio Giovanni Tuberoso
Summary: This study investigated the effects of four green extraction techniques (ultrasound-assisted extraction, supercritical fluid extraction, subcritical water extraction, and extraction using deep eutectic solvents) on the extraction of flavonoids from edible feijoa flowers. The highest yields for specific flavonoids were obtained with ultrasound-assisted extraction and deep eutectic solvents. Supercritical CO2 extraction resulted in the highest yield of flavone. Ultrasound-assisted extraction also had the highest total polyphenol content and antioxidant activity.
Article
Plant Sciences
Carla Caddeo, Carlo Ignazio Giovanni Tuberoso, Sonia Floris, Valentina Masala, Cinzia Sanna, Francesca Pintus
Summary: Plant-derived products have been used for medicinal purposes throughout history. The use of drug delivery systems, particularly nanocarriers, can overcome the limitations of these products. This study focused on an extract from Onopordum illyricum leaves, which was formulated in phospholipid vesicles and showed good stability and antioxidant activity. These findings highlight the potential of nanotechnological approaches to enhance the application of plant extracts in therapy.
Article
Chemistry, Medicinal
Roberta Ibba, Paola Corona, Francesca Nonne, Paola Caria, Gabriele Serreli, Vanessa Palmas, Federico Riu, Simona Sestito, Maria Nieddu, Roberta Loddo, Giuseppina Sanna, Sandra Piras, Antonio Carta
Summary: Researchers designed and synthesized a series of novel benzo[d][1,2,3]triazol-1(2)-yl derivatives, which were evaluated for their cytotoxicity and antiviral activity against Coxsackievirus B5. Compound 18e showed cell protective effects against CVB5 infection by interfering with the viral attachment process.
Article
Food Science & Technology
Katarzyna Angelika Gil, Paulina Nowicka, Aneta Wojdylo, Carlo Ignazio Giovanni Tuberoso
Summary: In this study, original smoothies made with persimmon fruit puree and apple juice, enriched with Arbutus unedo fruits, Myrtus communis purple berry extract, Acca sellowiana, and Crocus sativus petal juice, were evaluated for their polyphenol composition, antioxidant activity, and inhibition on digestive enzymes over six months of storage. The results showed a decrease in polyphenol content, especially anthocyanins, and antioxidant activity during storage. The inhibitory activity on digestive enzymes, particularly a-glucosidase and pancreatic lipase, was also negatively affected by time storage. It is recommended to develop appropriate storage strategies to preserve the properties of these smoothies.
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.
