Article
Food Science & Technology
Yuan Cheng, Yuan Chi, Xuhao Geng, Yujie Chi
Summary: This study investigated the impact of protein oxidation on the physicochemical properties and digestibility of egg white protein (EWP). Results showed that increasing concentration of AAPH led to decreased amino acid content, protein solubility, and free sulfhydryl content in EWP, while carbonyl content doubled. The study also found that essential amino acids were particularly sensitive to oxidation, with a decrease of more than 10% after EWP oxidation by 5.0 mmol/L AAPH. Additionally, the formation of larger soluble aggregates by AAPH increased, and the digestibility of EWP decreased with higher oxidation degree, indicating reduced nutritional and biological activity of EWP.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Chemistry, Physical
Angie C. Forero-Giron, Denis Fuentealba, Nory Marino-Ocampo, Soledad Gutierrez-Oliva, Barbara Herrera, Alejandro Toro-Labbe, Eduardo Fuentes-Lemus, Michael J. Davies, Margarita E. Aliaga, Camilo Lopez-Alarcon
Summary: The stable inclusion complex of AAPH with CB7 can generate high yields of peroxyl radicals, making it useful for studying these species in various fields such as material, environmental, and biomedical sciences.
JOURNAL OF MOLECULAR LIQUIDS
(2023)
Article
Nutrition & Dietetics
Veronica D'Antonio, Natalia Battista, Carla D. D. Di Mattia, Giampiero Sacchetti, Marina Ramal-Sanchez, Roberta Prete, Donato Angelino, Mauro Serafini
Summary: This study assessed the antioxidant properties of four edible insects (silkworms, grasshoppers, mealworms and giant worms) and four legume seeds (lentils, chickpeas, Roveja peas and grass peas). The results showed that the antioxidant activity of edible insects is significantly higher than legumes.
FRONTIERS IN NUTRITION
(2023)
Article
Thermodynamics
Shang-Hao Liu, Tong Wu, Yi-Ming Lu, Hai-Sheng Li
Summary: AIBI is a water-soluble initiator widely used in the chemical polymerization industry for its ability to conduct efficient polymerization reactions at low temperatures and concentrations. However, its high thermal hazards require analysis of its thermal stability to prevent potential dangers and loss of control.
JOURNAL OF THERMAL ANALYSIS AND CALORIMETRY
(2021)
Article
Nanoscience & Nanotechnology
Shanyi Wang, Weihao Jin, Yujia Wu, Wanzhen Li, Yugui Tao, Jun Wang, Kai Yang, Weiwei Zhang, Lin Gui, Fei Ge
Summary: Drug-resistant bacterial infections pose a significant threat to global public health, especially with the formation of biofilms that make traditional antibiotic treatments less effective. In this study, researchers developed a nanocomposite using molybdenum disulfide nanospheres and manganese dioxide to effectively eradicate biofilms through photothermal and chemodynamic therapies. The nanocomposite demonstrated high efficiency in converting light into heat and successfully eliminated multidrug-resistant Escherichia coli and Staphylococcus aureus biofilms. It also showed excellent biosafety and biocompatibility, making it a promising treatment for bacterial infections and wound healing in clinical settings.
ACS APPLIED NANO MATERIALS
(2023)
Article
Plant Sciences
Olivier La Haye Yergeau, Guy Samson
Summary: This study showed that lipid peroxidation affects the response of spinach thylakoids to peroxyl radicals, causing uncoupling and increased H+ leakage. The extent of lipid peroxidation was positively correlated with the inhibitory effect of peroxyl radicals.
Article
Food Science & Technology
Mingyu He, Changling Wu, Lijia Li, Li Zheng, Tian Tian, Lianzhou Jiang, Yang Li, Fei Teng
Summary: Combining cavitation jet processing with oxidation treatment can improve the structure and emulsifying properties of soy protein isolate (SPI), including particle size distribution, hydrophobicity, emulsifying activity, and stability, enhancing the secondary structure and uniformity of SPI.
Article
Chemistry, Multidisciplinary
Hu Zhang, Shengnan Yue, Xiujing Zou, Xueguang Wang, Xingli Zou, Xionggang Lu
Summary: A titanium dioxide-supported chromium oxide catalyst (CrOx/TiO2) was developed for the first time to achieve complete conversion of HAIBN with a high yield of AIBN (94.8%) using hydrogen peroxide as the oxidant.
CHEMICAL COMMUNICATIONS
(2021)
Article
Thermodynamics
Jihe Zhao, Jiwen Hu, Yonglu Dong, Daguang He, Xuefeng Gui, Xiaohua Cui, Yuanyuan Tu, Shudong Lin
Summary: The thermal runaway characteristics of AMBN were investigated using DSC, ARC, and GC-MS. The study determined Ton, Q, and Delta T-ad, which are important for the safety of storage and transportation. Thermokinetic analyses were performed to predict SADT, T-NR, and T-C,T-I. The flammable components in the pyrolysis products of AMBN were also studied, especially when mixed with incompatible materials, to predict the risk of thermal runaway.
JOURNAL OF THERMAL ANALYSIS AND CALORIMETRY
(2023)
Article
Chemistry, Applied
Eduardo Fuentes-Lemus, Shuwen Jiang, Per Hagglund, Michael J. Davies
Summary: The co-existence of proteins, lipids, and riboflavin in milk, coupled with processing conditions such as high temperatures and light exposure, leads to oxidative damage. Caseins, as key milk components, are highly vulnerable to oxidative modifications by various oxidants, with the extent of damage depending on both protein concentration and the type of oxidant used. Higher protein concentrations and interactions between caseins favor radical chain reactions that enhance protein oxidative damage.
FOOD HYDROCOLLOIDS
(2021)
Article
Chemistry, Medicinal
Paula Alexandre de Freitas, Keciany Alves de Oliveira, Laryssa Alves Magalhaes, Regina de Jesus das Neves, Carla Soraya Costa Maia, Leonardo Reis Silveira, Tanes Tamamura de Lima, Renata Prado Vasconcelos, Luciana Catunda Brito, Francisco Leonardo Torres-Leal, Ariclecio Cunha de Oliveira
Summary: This study evaluated the acute and chronic effects of rutin on hepatic redox imbalance, showing that chronic administration of rutin improved antioxidant defense in healthy animals, while acute administration inhibited ROS production in HepG2 cells and improved redox imbalance in mice with oxidative stress induced by ABAP.
JOURNAL OF MEDICINAL FOOD
(2022)
Article
Food Science & Technology
Arong Wang, Kairong Hou, Guangqing Mu, Changlu Ma, Yanfeng Tuo
Summary: This study investigated the antioxidant capacity of Lactobacillus plantarum Y16 fermented soybean milk, which showed better radical scavenging ability and ferric ion reduction ability compared with unfermented soybean milk. Further research demonstrated that the extracts of the fermented soybean milk protected HepG2 cells against oxidative damage through activating specific signaling pathways and up-regulating antioxidant enzyme expression.
Article
Chemistry, Multidisciplinary
Ivan V. Moskalenko, Leonid I. Borodin, Alexander S. Novikov
Summary: This article discusses the oxidation of methyl linoleate in micelles initiated by lipid-soluble initiator AMVN. It was found that the initiation rate constant (k(i)) of AMVN in micelles is significantly lower than in true solutions. This can be explained by the reduced probability of AMVN radicals leaving the cage and an increase in the rate of chain termination under low oxygen conditions. Quantum chemical calculations confirm this conclusion. Surprisingly, the initiation rate constant of AMVN for the consumption of nitroxyl radicals (>NO center dot) depends on the >NO center dot concentration, due to the probability of nitroxyl radicals and initiator radicals meeting in micelles being dependent on their concentration. No hydroperoxyl radicals are expelled upon AMVN initiation.
Article
Food Science & Technology
Juan David Figueroa, Noreima Barroso-Torres, Marcela Morales, Barbara Herrera, Mario Aranda, Eva Dorta, Camilo Lopez-Alarcon
Summary: The ORAC assay does not differentiate between peptides based on their chemical structures and the contribution of oxidation products. Peptides showed similar ORAC values, but the bond dissociation energy (BDE) varied.
Article
Biochemistry & Molecular Biology
Juan David Figueroa, Eduardo Fuentes-Lemus, Juan Sebastian Reyes, Matias Loaiza, Margarita E. Aliaga, Angelica Fierro, Fabian Leinisch, Per Hagglund, Michael J. Davies, Camilo Lopez-Alarcon
Summary: This study investigated the effects of peroxyl radicals and peroxynitrite on the activity and structure of Leuconostoc mesenteroides glucose 6-phosphate dehydrogenase (G6PDH). The results showed that ROO• induced changes in the secondary structure of G6PDH and decreased enzymatic activity, while ONOO- caused oxidation of critical residues resulting in enzyme inactivation. These two oxidant systems have markedly different effects on the structure and activity of G6PDH.
FREE RADICAL BIOLOGY AND MEDICINE
(2022)
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.