Article
Food Science & Technology
Shengtao Bo, Sui Kiat Chang, Youxia Shan, Yipeng Chen, Hui Liu, Bailin Li, Yueming Jiang, Hong Zhu, Bao Yang
Summary: This study chemically semi-synthesized 18 prenylated stilbenoids and investigated their bioactivities. The results showed that these compounds could inhibit sugar digestive enzymes and DPP-IV activity, and the antioxidant activity increased with longer prenyl chains. Therefore, prenylated stilbenoids can be used as functional food additives to decrease postprandial blood sugar levels and have implications for the prevention of type 2 diabetes.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Food Science & Technology
Xianxiang Chen, Wenhao Xiao, Mingyue Shen, Qiang Yu, Yi Chen, Jun Yang, Jianhua Xie
Summary: This study found that storage times affect the health benefits of Mesona chinensis Benth. Fresh Mesona chinensis Benth polysaccharides have stronger antioxidant and antitumor activities compared to those stored for 1 year. The change in physicochemical properties is responsible for the decreased bioactivities.
CURRENT RESEARCH IN FOOD SCIENCE
(2022)
Article
Food Science & Technology
Chao Liu, Wen-jie Ding, Yao Huo, An-jun Liu
Summary: This study isolated bioactive peptides from pig spleens and found that they exhibit immunomodulatory and antioxidant activities. These findings provide theoretical and data support for the use of bioactive peptides derived from meat by-products as functional foods.
Article
Plant Sciences
Mohamed R. Habib, Ahmed A. Hamed, Rasha E. M. Ali, Khaled M. Zayed, Rasha M. Gad El-Karim, Rehab Sabour, Hanaa M. Abu El-Einin, Mosad A. Ghareeb
Summary: This study investigated the chemical profile and biological activities of tissue extracts from Thais savignyi. The ethyl acetate extract showed the highest antioxidant capacity, antibacterial, antibiofilm, antifungal, and cytotoxic activities.
PHARMACEUTICAL BIOLOGY
(2022)
Article
Chemistry, Applied
Yevgenia Shebis, Alexander Laskavy, Anat Molad-Filossof, Hadar Arnon-Rips, Michal Natan-Warhaftig, Gila Jacobi, Elazar Fallik, Ehud Banin, Elena Poverenov
Summary: Quercetin-chitosan polysaccharide synthesized via non-radical reaction has amphiphilic properties and self-assembling ability, providing antioxidative and antimicrobial activity. When applied as a coating on fresh-cut fruit, it prevents moisture loss and reduces microbial spoilage and oxidative browning.
CARBOHYDRATE POLYMERS
(2022)
Article
Biochemistry & Molecular Biology
Zhijing Ye, Jinlin Shi, Roland Harrison, Richard Hider, Alaa El-Din A. Bekhit
Summary: This paragraph investigates the effects of oxidation on flavonoids, and finds that oxidation can increase the content of catechin and grape seed tannin, as well as enhance antimicrobial activity. However, it does not have a significant impact on the total phenol content of wine lees. Moreover, new compounds may be formed during the oxidation treatment, which exhibit stronger microbicidal activity.
Article
Biochemistry & Molecular Biology
Ernestine Nicaise Djuidje, Riccardo Barbari, Anna Baldisserotto, Elisa Durini, Sabrina Sciabica, Jan Balzarini, Sandra Liekens, Silvia Vertuani, Stefano Manfredini
Summary: This study developed a series of isosteric benzothiazoles and investigated their multifunctional effects in skin disease treatment. Two compounds (9a and 10a) showed excellent antioxidant, photoprotective, and antifungal activity, as well as growth inhibition of melanoma tumor cells, making them promising candidates for skin protective and preventive agents.
Review
Food Science & Technology
Tiantian Tian, Wansheng Xie, Luxuan Liu, Siting Fan, Heqian Zhang, Zhiwei Qin, Chao Yang
Summary: In recent years, the emergence and development of antimicrobial peptides have been driven by the increasing drug resistance to traditional antibiotics. These peptides have gained considerable attention from scientists due to their high potency in combatting infectious pathogens. This review provides a summary of the mechanisms of action and structure-activity relationship of antimicrobial peptides, as well as their biological applications in various fields.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Article
Biochemistry & Molecular Biology
Simon Vlad Luca, Krystyna Skalicka-Wozniak, Cosmin-Teodor Mihai, Adina Catinca Gradinaru, Alexandru Mandici, Nina Ciocarlan, Anca Miron, Ana Clara Aprotosoaie
Summary: This study evaluated the phytochemical profile and potential antimicrobial, antioxidant, and cytotoxic activities of ten Salvia species from Eastern Europe. The results showed that S. officinalis exhibited the highest antimicrobial and antioxidant activities, but no significant cytotoxic effect on human breast carcinoma cells.
Article
Environmental Sciences
Tugba Gur, Ismet Meydan, Hamdullah Seckin, Muhammed Bekmezci, Fatih Sen
Summary: The study investigated the structure and properties of zinc oxide nanoparticles (ZnO NPs) obtained from Thymbra Spicata L. plant using green synthesis method. The nanoparticles showed antimicrobial effects, radical quenching activity, and protective effect against DNA damage, indicating their potential for diverse applications.
ENVIRONMENTAL RESEARCH
(2022)
Article
Chemistry, Applied
Priyanka Sahariah, Georgia-Ioanna Kontogianni, Effie Scoulica, Olafur E. Sigurjonsson, Maria Chatzinikolaidou
Summary: In order to address the issues of antibiotic resistance and toxicity of synthetic polymers, we developed a synthetic method to create biocompatible polymers with broad spectrum antimicrobial properties. By incorporating cationic and hydrophobic functionality into N-functionalized chitosan polymers, we achieved optimal antibacterial effects against four bacterial strains. The polymer showed stronger inhibition and killing effects on Gram positive bacteria compared to Gram negative bacteria, as confirmed by growth kinetics and SEM imaging.
CARBOHYDRATE POLYMERS
(2023)
Review
Biochemistry & Molecular Biology
Van-Long Truong, Woo-Sik Jeong
Summary: Tea polyphenols act as direct antioxidants by scavenging reactive oxygen/nitrogen species, chelating transition metals, and inhibiting lipid, protein, and DNA oxidations. They also suppress pro-oxidant enzymes, induce endogenous antioxidants, and cooperate with vitamins. Furthermore, tea polyphenols regulate cellular signaling transduction pathways, significantly contributing to the prevention of chronic diseases and promotion of physiological functions.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2021)
Article
Polymer Science
Iro Giotopoulou, Renia Fotiadou, Haralambos Stamatis, Nektaria-Marianthi Barkoula
Summary: This study proposes an efficient coating methodology for LDPE films used in food packaging applications by incorporating natural phenolic-based substances. The coated films showed significantly inhibited growth of Escherichia coli, excellent antioxidant activities, and maintained mechanical performance.
Article
Food Science & Technology
Maria Isabel Ferreira Campos, Paula Perazzo de Souza Barbosa, Laura Junqueira Camargo, Luciano Da Silva Pinto, Binaca Mataribu, Catarina Serrao, Luis Fernando Marques-Santos, Jose Honorio Lopes, Julia Mariano Caju de Oliveira, Carlos Alberto de Almeida Gadelha, Tatiane Santi-Gadelha
Summary: This study aimed to evaluate the biological activities and acute toxicity of goat whey proteins. The results showed that goat whey proteins exhibited antibacterial, antiproliferative, and antioxidant activities, and did not have harmful effects on Artemia franciscana larvae. Therefore, goat whey has great potential to be developed as a safe biopreservative or functional ingredient in the food industry.
Review
Pharmacology & Pharmacy
Priscilla L. Nyembe, Thandokuhle Ntombela, Maya M. Makatini
Summary: Due to the broad-spectrum activity against bacteria, natural antimicrobial peptides (AMPs) and their synthetic analogs are potential therapies for multi-drug resistant pathogens. Oligo-N-substituted glycines (peptoids) are a promising alternative that overcomes the limitations of AMPs. Peptoid structures, with functional side chains attached to the backbone nitrogen, are more stable and less susceptible to degradation.
Article
Food Science & Technology
Jingyi Xue, Yangchao Luo
Summary: This review provides an overview of the biosynthesis, extraction, structure, properties, and applications of phytoglycogen (PG) nanoparticles, with a focus on their applications in the food and pharmaceutical industries. It highlights the potential of PG as a nano carrier for lipophilic bioactive compounds due to its unique hyperbranched dendritic nanostructure, while also addressing the challenges in using PG nanoparticles as an oral delivery system, suggesting strategies such as surface modification and complexation with other biopolymers to overcome these limitations.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2021)
Article
Food Science & Technology
Yue Zhang, Liyang Xie, Sirui Feng, Feng Liu, Yangchao Luo
Summary: The study highlights the potential of utilizing Great Northern bean hydrolysate in complexation with curcumin for improved nutrient delivery in functional foods. The optimal degree of hydrolysis for enhanced curcumin loading capacity and stability is found to be at 5%, demonstrating higher binding affinity and surface hydrophobicity of the complex.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Chemistry, Applied
Lechuan Wang, Xun Liang, Yang Chen, Baomiao Ding, Weiqing Sun, Zhenshun Li, Yangchao Luo
Summary: The interactions between CMC and Ly can be modulated by the mass ratios of CMC to Ly. The strongest interactions were found at a mass ratio of 1:5, leading to significant structural changes and reduced heating stability of Ly. Further increasing CMC concentration weakened their interactions until a mass ratio of 1:1, which helped to recapture the bioactivities of Ly. However, when the CMC: Ly ratio was higher than 1:1, the bioactivities of Ly were diminished again.
FOOD HYDROCOLLOIDS
(2021)
Article
Chemistry, Applied
Qiaobin Hu, Yingjian Lu, Yangchao Luo
Summary: Dextran and its derivatives have attracted significant attention in the development of delivery systems for pharmaceutical and medical applications. Various dextran-based delivery systems have been developed with tailored properties and geometries, showing potential for diverse biomedical applications. Research focuses on the physicochemical properties of dextran, fabrication strategies, and their applications in biomedicine.
CARBOHYDRATE POLYMERS
(2021)
Article
Biophysics
Jingyi Xue, Zhenshun Li, Hanyi Duan, Jie He, Yangchao Luo
Summary: In this study, native PG nanoparticles were chemically modified to obtain mPG nanoparticles with different hydrophobicity, which showed a more compact structure and homogeneous size distribution. The viscosity of mPG at low shear rate increased with the degree of substitution. A pH-driven loading method for curcumin showed significantly higher encapsulation efficiency and greater antioxidant activity compared to traditional methods. This study demonstrates the potential of hydrophobically modified PG nanostructures as food-grade nanocarriers for lipophilic bioactive compounds with improved bioactivity.
COLLOIDS AND SURFACES B-BIOINTERFACES
(2021)
Review
Food Science & Technology
Xing Chen, Wenyan Fu, Yangchao Luo, Chun Cui, Inthawoot Suppavorasatit, Li Liang
Summary: With the growing demand for functional and sustainable foods, the food industry is shifting towards producing novel protein-based diets, in which deamidation is seen as a viable and attractive approach for modifying protein structures. This method offers ease of operation, specificity, and cost-effectiveness, leading to enhanced functionalities of food proteins and the development of engineered food colloids with tailored properties for improved nutritional benefits.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
(2021)
Article
Nanoscience & Nanotechnology
Taoran Wang, Wusigale, Deepa Kuttappan, Mary Anne Amalaradjou, Yaguang Luo, Yangchao Luo
Summary: In this study, chitosan-based hydrogel beads immobilized with silver nanoparticles were prepared to enhance antimicrobial and adsorption activity, showing potential for controlling both chemical and biological contaminants in wastewater. The presence of AgNPs improved the adsorption capacity of the beads and exhibited higher antimicrobial activity against Gram-negative bacteria compared to Gram-positive bacteria.
ADVANCED COMPOSITES AND HYBRID MATERIALS
(2021)
Article
Chemistry, Applied
Yang Chen, Xiangzhou Yi, Zhenyu Zhang, Baomiao Ding, Zhenshun Li, Yangchao Luo
Summary: This study used tannic acid to increase the interfacial stability of ovalbumin-stabilized high internal phase Pickering emulsions (HIPEs). It was found that tannic acid significantly improved the wettability of ovalbumin, resulting in better interfacial stability. HIPEs formed at pH 4.0 exhibited stronger gel network and higher viscosity, and showed good storage and freeze-thaw stability.
FOOD HYDROCOLLOIDS
(2022)
Article
Food Science & Technology
Yali Zhang, Yang Chen, Yating Xiong, Baomiao Ding, Zhenshun Li, Yangchao Luo
Summary: This study successfully obtained soluble HDL by dissolving egg yolk granules and removing phosvitin, and used it as a stabilizer to prepare HIPPEs. The pH conditions and HDL concentrations showed a strong correlation with the emulsifying ability. HIPPEs prepared at pH 5 exhibited small droplet size, high viscosity, and gel stability.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Chemistry, Applied
Zhenshun Li, Yating Xiong, Yi Wang, Yali Zhang, Yangchao Luo
Summary: This study explored the feasibility of using egg yolk low density lipoproteins (LDL) and pectin (PE) as naturally occurring nanoparticles to prepare high internal phase Pickering emulsions (HIPEs), and examined the role of PE in improving emulsifying stability. The results showed that the particle sizes and surface activities of LDL-PE complexes depended on electrostatic interactions, with smaller particles and higher surface activity formed under neutral pH conditions or higher concentrations of PE. The stability of HIPEs was enhanced when using LDL-PE complexes as stabilizers compared to using free LDL as stabilizers.
FOOD HYDROCOLLOIDS
(2023)
Article
Food Science & Technology
Sunni Chen, Honglin Zhu, Yangchao Luo
Summary: Polyphenols have been proven to effectively improve the symptoms of nonalcoholic fatty liver disease (NAFLD). The role of intestinal bacterial translocation (BT) in the pathogenesis of NAFLD suggests that the gut may connect polyphenols and NAFLD. Recent scientific evidence from animal and human studies has reviewed the polyphenol-mediated targets of intestinal integrity and colonic microbiota in this opinion article. Microencapsulated polyphenols are preferred over isolated polyphenols for functional food applications due to their different characteristics. Considering dysbacteriosis as an initiator in BT, the encapsulation technology for colon-targeted mucoadhesive delivery of polyphenols is envisioned as a future trend in functional food development.
CURRENT OPINION IN FOOD SCIENCE
(2023)
Article
Agriculture, Dairy & Animal Science
J. Allen, B. Balasubramanian, A. M. Donoghue, I. Upadhyaya, Y. Luo, A. Upadhyay
Summary: The effect of TCNE wash treatments on embryonic development in fertilized eggs was investigated. Results showed that washing with TCNE-Tw.80 or TCNE-GAL did not significantly affect egg weight, fertility rate, and mortality rate. Additionally, TCNE wash treatments did not alter yolk sac and embryo weight, as well as tibia weight and length.
Article
Chemistry, Applied
Bai Qu, Zhenlei Xiao, Yaguang Luo, Yangchao Luo
Summary: This study demonstrates the use of choline acetate (ChAc) to improve the dispersibility and antimicrobial activity of zinc oxide nanoparticles (ZnO NPs). The ChAc/ZnO-CMC nanoparticles exhibited strong antimicrobial effects against L. monocytogenes and E. coli K-12, and may have potential applications in food packaging films and coatings.
CARBOHYDRATE POLYMER TECHNOLOGIES AND APPLICATIONS
(2023)
Article
Engineering, Chemical
Fang Xie, Yuan Fang, Xin Liu, Xin Cong, Yangchao Luo, Jiaojiao Zhou, Zia-ud Din, Shuiyuan Cheng, Jie Cai
Summary: This study successfully prepared O/W/O and W/O/W emulsions using a simple method. These emulsions have important applications in healthy food development, as they can efficiently load selenium-enriched peptides and vitamin E, and exhibit good antioxidant properties. Additionally, they effectively mask the odor of selenium-enriched peptides.
JOURNAL OF FOOD ENGINEERING
(2024)
Review
Materials Science, Biomaterials
Sunni Chen, Honglin Zhu, Yangchao Luo
Summary: Oral colon-targeted delivery systems (OCDSs), which offer enhanced efficacy and reduced side effects, have gained significant attention in the treatment of colon and non-colon diseases. Chitosan, a biopolymer with great biocompatibility and sensitivity to colonic flora, serves as an ideal biomaterial for OCDS construction. This review provides a detailed overview of the preparation of chitosan-based delivery systems and summarizes recent research findings on its application in nutritional and biomedical fields, shedding light on the future development of OCDSs.
JOURNAL OF MATERIALS CHEMISTRY B
(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.
