Article
Chemistry, Multidisciplinary
Yafang Guo, Andrea Baschieri, Fabio Mollica, Luca Valgimigli, Jakub Cedrowski, Grzegorz Litwinienko, Riccardo Amorati
Summary: Research demonstrates that polydopamine exhibits excellent antioxidant activity by trapping alkylperoxyl radicals through reducing ortho-quinone moieties. This reaction occurs via a hydrogen atom transfer mechanism, as evidenced by the kinetic solvent effect observed in model quinone reactions with hydroperoxyl radicals. This discovery aids in understanding the redox-mediated bioactivity of melanins and quinones.
ANGEWANDTE CHEMIE-INTERNATIONAL EDITION
(2021)
Article
Food Science & Technology
Yiqun Cheng, Yajie Yu, Chong Wang, Zongshuai Zhu, Ming Huang
Summary: This study investigated the inhibitory effect of sugarcane molasses extract (SME) on the formation of hazardous compounds during deep-frying of chicken wings. The results showed that SME significantly reduced the levels of heterocyclic amines (HCAs), with a higher antioxidant activity leading to a greater inhibitory effect.
Article
Food Science & Technology
T. R. Reshmitha, P. Nisha
Summary: The study found that lycopene (LYC) can enhance the antioxidant defense against acrylamide (ACR) and glycidamide (GLY) induced toxicity in liver cells, by increasing cell viability, reducing reactive oxygen species production, and enhancing antioxidant enzyme activity.
JOURNAL OF FUNCTIONAL FOODS
(2021)
Review
Biochemistry & Molecular Biology
Luca Valgimigli
Summary: This article reviews the chemistry and biological consequences of lipid peroxidation, focusing on the kinetics of different processes and the efficacy of antioxidant strategies. The main types of antioxidants, their mechanisms, kinetics, and potential role in modulating ferroptosis are discussed, along with the latest unconventional antioxidant strategies based on the double-sided role of the superoxide/hydroperoxyl radical system.
Article
Food Science & Technology
Zhe Huang, Yinning Chen, Riming Huang, Zhengang Zhao
Summary: This study discovered that sugarcane molasses vinasse contains phenolic compounds with potential antioxidant and antihyperglycemic activity, which can improve resource utilization and reduce pollutant discharge.
Article
Food Science & Technology
Franklin B. Apea-Bah, June C. Serem, Megan J. Bester, Kwaku G. Duodu, Trust Beta
Summary: The study found that in vitro digestion of deep-fried cowpeas resulted in the formation of phenolic-peptide complexes, reducing extractable phenolic compounds but increasing radical scavenging activities. Additionally, the processed cowpeas and their digests showed potential in inhibiting oxidative stress-related conditions.
FOOD RESEARCH INTERNATIONAL
(2021)
Review
Chemistry, Multidisciplinary
Julian Helberg, Derek A. Pratt
Summary: Autoxidation limits the longevity of hydrocarbons and materials by leading to complex mixtures of compounds that alter their physical properties. Antioxidants can inhibit this process by intervening directly in the chain reaction. Understanding the mechanistic considerations of autoxidation is important across various contexts.
CHEMICAL SOCIETY REVIEWS
(2021)
Article
Construction & Building Technology
Van Phuc Le
Summary: This paper evaluates the performance characteristics of asphalt binder modified with sugarcane waste molasses in AC mixtures, finding that SWM modified binder can significantly improve rutting resistance and moisture damage resistance. An optimum SWM content of 10% by base asphalt weight is recommended for use as an alternative to base binder in Hot Mix Asphalt.
CASE STUDIES IN CONSTRUCTION MATERIALS
(2021)
Review
Medicine, Research & Experimental
Uttpal Anand, Protha Biswas, Vinay Kumar, Durga Ray, Puja Ray, Verity I. P. Loake, Ramesh Kandimalla, Anupama Chaudhary, Birbal Singh, Nanda Kishore Routhu, Zhe-Sheng Chen, Jaroslaw Prockow, Abhijit Dey
Summary: Radiation has deleterious effects on cells and tissues, but certain plants and natural compounds, such as Podophyllum hexandrum, have radioprotective abilities. Studies have shown that Podophyllum and its constituents protect various biological systems and induce DNA repair, apoptosis inhibition, and free radical scavenging.
BIOMEDICINE & PHARMACOTHERAPY
(2022)
Article
Food Science & Technology
Qamar U. Zaman, Amna Sahar, Aysha Sameen, Muhammad Haseeb Ahmad, Niaz Muhammad, Nuzhat Huma, Muhammad Faizan Afzal, Waseem Khalid, Ammar Al-Farga
Summary: By blending whey with sugarcane juice, the consumption of functional drinks can be increased and exported to foreign markets. The study found that blending different proportions of sugarcane juice and whey significantly affected the proximate analyses of the product, while storage time had no significant effect. The blend of sugarcane juice and whey also had a significant impact on other physiochemical tests and sensory analysis.
INTERNATIONAL JOURNAL OF FOOD PROPERTIES
(2023)
Article
Medicine, Research & Experimental
Atala Bihari Jena, Rashmi Rekha Samal, Nitish Kumar Bhol, Asim K. Duttaroy
Summary: Cells develop various defense mechanisms to adapt to reactive oxygen species (ROS) exposure, including antioxidant enzymes like SOD, CAT, and GPX, as well as non-enzymatic defenses such as vitamins and polyphenols. This review article explores the production of ROS during oxidation/reduction processes and the engagement of the antioxidant defense system in scavenging ROS.
BIOMEDICINE & PHARMACOTHERAPY
(2023)
Article
Plant Sciences
Georgios Salachas, Evangelos Giannakopoulos, Dimitra Hela, Angelos Papasavvas, Dimitrios Savvas, Ioannis Deligiannakis
Summary: This study explores the long-term effects of limiting nitrogen supply on the accumulation of health-promoting compounds in red beetroot plants. It identifies the critical zone for nitrogen supply and suggests that supplying nitrogen within this range can efficiently increase the accumulation of bioactive compounds in hydroponically cultivated beetroot plants.
PLANT PHYSIOLOGY AND BIOCHEMISTRY
(2022)
Review
Biochemistry & Molecular Biology
Yulin Ren, Tyler Frank, Gunnar Meyer, Jizhou Lei, Jessica R. Grebenc, Ryan Slaughter, Yu G. Gao, A. Douglas Kinghorn
Summary: Aronia berries have multiple bioactivities beneficial to human health, with phenolic compounds being the major active components. This review focuses on the molecular targets and promising lead compounds of Aronia berry extracts, as well as clinical trial investigations and the potential development of these berries as therapeutic agents.
Review
Biochemistry & Molecular Biology
Gabriel Robert, J. Richard Wagner, Jean Cadet
Summary: Molecular oxygen sensitizes DNA to damage induced by ionizing radiation and other free radical-mediated reactions. It converts carbon-centered radicals within DNA into peroxyl radicals, leading to the formation of oxidized products and strand breaks. Reactive peroxyl radicals can also propagate damage to neighboring components in DNA strands, causing tandem or double lesions. This review highlights the formation and biological implications of oxidatively generated DNA tandem lesions.
FREE RADICAL BIOLOGY AND MEDICINE
(2023)
Review
Biochemistry & Molecular Biology
Celia Maria Curieses Andres, Jose Manuel Perez de la Lastra, Celia Andres Juan, Francisco J. Plou, Eduardo Perez-Lebena
Summary: The modern lifestyle, diet, and exposure to chemicals contribute to reactive stress and the development of chronic diseases. The imbalance in free radical production and scavenging is a crucial factor in the etiology of various pathologies. The use of exogenous antioxidants can help mitigate the depletion of endogenous antioxidant enzymes and improve the treatment of diseases.
JOURNAL OF BIOCHEMICAL AND MOLECULAR TOXICOLOGY
(2023)
Article
Food Science & Technology
Yonathan Asikin, Koji Wada, Yuriko Imai, Yasuhiro Kawamoto, Masami Mizu, Mizuki Mutsuura, Makoto Takahashi
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
(2018)
Article
Biochemistry & Molecular Biology
Musavvara Kh Shukurova, Yonathan Asikin, Yanhang Chen, Miyako Kusano, Kazuo N. Watanabe
Article
Food Science & Technology
Monthana Weerawatanakorn, Yonathan Asikin, Sudthida Kamchonemenukool, Hajime Tamaki, Kensaku Takara, Koji Wada
Summary: Unrefined non-centrifugal sugars from various plant sources in Southeast Asia exhibit differences in color, antioxidant activities, and volatile flavor properties. Cane sugars show higher color values and antioxidant activities compared to palm and coconut sugars, with distinct volatile flavor compositions.
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
(2021)
Article
Biochemistry & Molecular Biology
Yanhang Chen, Musavvara Kh. Shukurova, Yonathan Asikin, Miyako Kusano, Kazuo N. Watanabe
Summary: Curcuma amada, also known as mango ginger, is used in food and alternative medicine industries to treat internal diseases. This study analyzed the VOC composition of fresh rhizomes of different C. amada and C. longa accessions, revealing significant differences in compound abundance and types between species.
Article
Biochemistry & Molecular Biology
Yusuke Aono, Yonathan Asikin, Ning Wang, Denise Tieman, Harry Klee, Miyako Kusano
Summary: The study found that chlorophylls and carotenoids in tomatoes not only affect fruit color but also play a crucial role in flavor traits, such as sugars and aroma compounds.
Article
Food Science & Technology
Yoshio Tamura, Shinji Iwatoh, Kazutoshi Miyaura, Yonathan Asikin, Miyako Kusano
Summary: The study found that taste-related amino acids, sugars, fatty acids, and nucleic acids accumulate with aging of pork, while aroma compounds such as benzeneacetaldehyde and 2,5-dimethyl-3-(3-methylbutyl)-pyrazine also increase during this process. Additionally, amino acids in raw meat can contribute to the generation of specific aroma compounds through the Maillard reaction.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Chemistry, Multidisciplinary
Yonathan Asikin, Kazuki Shimoda, Makoto Takeuchi, Ryota Maekawa, Yusuke Kamiyoshihara, Kensaku Takara, Koji Wada
Summary: This study aimed to determine the free and glycosidically bound volatile compounds in Okinawan pineapple cultivars. The results showed that the content and composition of free volatile components varied among the different cultivars, and hydroxyl-group compounds in glycosidic form could be released through enzymatic hydrolysis. Two glycosides were identified in all cultivars, which could potentially contribute to the medicinal-herbal aromas.
APPLIED SCIENCES-BASEL
(2022)
Article
Food Science & Technology
Moena Oe, Koji Wada, Yonathan Asikin, Mika Arakaki, Masahiro Horiuchi, Makoto Takahashi
Summary: This study investigates the effects of different processing methods on the aroma profile of hihatsumodoki, a traditional spice from Okinawa, Japan. The results show that processing methods significantly affect the aroma quality, providing useful information for selecting the appropriate processing method to achieve the desired flavor.
JOURNAL OF FOOD SCIENCE
(2023)
Article
Chemistry, Multidisciplinary
Yonathan Asikin, Yuki Nakaza, Goki Maeda, Hirotaka Kaneda, Kensaku Takara, Koji Wada
Summary: This study aimed to assess the effects of different temperatures during the evaporation process on the physicochemical characteristics and Maillard reaction products (MRPs) of non-centrifugal cane sugar (NCS). Results showed that higher evaporation temperatures resulted in NCS with lower moisture content and water activity, darker color, and higher ICUMSA values. Moreover, higher heating increased the amounts of volatile MRPs. Negative correlations were observed between moisture content, water activity, brightness, yellow color, and the total MRPs obtained by extraction, while positive correlations were confirmed between ICUMSA values and most MRPs.
APPLIED SCIENCES-BASEL
(2023)
Article
Food Science & Technology
Fitriyono Ayustaningwarno, Yonathan Asikin, Ryo Amano, Nam Tuan Vu, Siti Hajar-Azhari, Gemala Anjani, Kensaku Takara, Koji Wada
Summary: The study aimed to evaluate the minerals and volatile organic components (VOCs) in Non-centrifugal cane sugar (NCS) products from Japan and ASEAN countries. The results showed that the mineral and VOC compositions of NCS products vary based on their origin of production, influencing their quality traits.
Article
Food Science & Technology
Yonathan Asikin, Yoshio Tamura, Yusuke Aono, Miyako Kusano, Hiroshi Shiba, Masashi Yamamoto, Fumimasa Mitsube, Shu-Yen Lin, Kensaku Takara, Koji Wada
Summary: This study investigated the metabolite and VOC profiles of 18 cultivation lines of Citrus depressa from Okinawa, Kagoshima, and Taiwan. The results showed differences in the metabolites and VOCs based on the cultivation origins of C. depressa. Fruits from Kagoshima and Okinawa had higher intensities of certain metabolites, while fruits from Taiwan had higher intensities of different metabolites. The findings provide valuable insight for utilizing C. depressa to produce foods and beverages.
Article
Food Science & Technology
Yonathan Asikin, Kuniyoshi Shimizu, Hironori Iwasaki, Hirosuke Oku, Koji Wada
Summary: Shiikuwasha essential oil extracted from the fruit pulp has significant physiological stress amelioration effects and displays anti-inflammatory activity.
JOURNAL OF FOOD AND DRUG ANALYSIS
(2022)
Article
Food Science & Technology
Yonathan Asikin, Naoya Tanahara, Goki Maeda, Eito Tsuchida, Naoto Hirose, Moena Oe, Kensaku Takara, Koji Wada
Summary: Microwave heating of sponge gourd results in the generation of odorous compounds such as green-grassy, metallic, boiled potato, and roasted-peanut odors. GC-olfactometry analysis identified 10 compounds including aldehydes, alcohols, and ketones. Methoxypyrazines may contribute to a highly noticeable musty-peanut aroma in the heated sponge gourd.
FOOD SCIENCE AND TECHNOLOGY RESEARCH
(2021)
Meeting Abstract
Endocrinology & Metabolism
Yonathan Asikin, Eriko Haga, Kuniyoshi Shimizu, Miyako Kusano, Hirosuke Oku, Koji Wada
ANNALS OF NUTRITION AND METABOLISM
(2019)
Meeting Abstract
Endocrinology & Metabolism
Yonathan Asikin, Miyako Kusano, Monthana Weerawatanakorn, Kanyaphat Meerod, Hajime Tamaki, Koji Wada
ANNALS OF NUTRITION AND METABOLISM
(2019)
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.
