Article
Biochemistry & Molecular Biology
Samaa Shama, Hyejeong Jang, Xiaokun Wang, Yang Zhang, Nancy Nabil Shahin, Tarek Kamal Motawi, Seongho Kim, Samer Gawrieh, Wanqing Liu
Summary: The role of phospholipids (PLs) in the pathogenesis of nonalcoholic fatty liver disease (NAFLD) among obese individuals was investigated in this study. The study found that certain PLs, especially phosphatidylethanolamines (PEs), were significantly associated with NAFLD progression. In vitro experiments demonstrated that treatment with specific PEs inhibited cell proliferation, induced lipid accumulation and mitochondrial ROS production in HepG2 cells, and increased cell activation and migration in LX2 cells. These effects were associated with changes in gene expression related to lipogenesis, lipid oxidation, autophagy, apoptosis, inflammation, and fibrosis.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2023)
Article
Food Science & Technology
Monjurul Haq, Sharmin Suraiya, Shafi Ahmed, Byung-Soo Chun
Summary: Marine phospholipids rich in ? -3 polyunsaturated fatty acids are of interest for their pharmacological potential and require supercritical carbon dioxide extraction to maintain product quality. Despite their various advantages, industrial applications of marine phospholipids are rare, suggesting a need for further research and development in this area.
JOURNAL OF FUNCTIONAL FOODS
(2021)
Article
Chemistry, Medicinal
Andrey B. Imbs, Ekaterina V. Ermolenko, Valeria P. Grigorchuk, Tatiana V. Sikorskaya, Peter V. Velansky
Summary: Marine invertebrates, which make up over 90% of marine animal species, rely on lipids for cell membranes and energy reserves. The lipid composition directly impacts the nutritional value of commercial invertebrates. Despite detailed studies on lipid classes and fatty acids, data on lipidomes are limited, with only a few species investigated. The application of lipidomics in ecology, physiology, and nutritional value studies of marine invertebrates shows potential for further exploration.
Article
Food Science & Technology
Huadan Zhang, Lingyun Zhang, Xinyi Yang, Wenjian Cheng, Ying Huang, Peng Liang
Summary: This study investigated the oxidative stability of large yellow croaker roe phospholipids (LYCPLs) at different temperatures and analyzed the factors affecting the stability. The results showed that the oxidative degree of LYCPLs increased with heating time, leading to a decrease in unsaturated fatty acid content. The content of volatile compounds was also influenced by temperature.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Plant Sciences
Jie Liu, Shuo Gao, Wanxuan Zhou, Yongyan Chen, Zhenwu Wang, Zhiping Zeng, Hu Zhou, Ting Lin
Summary: The pathogenesis of nonalcoholic fatty liver disease (NAFLD) involves an imbalance of lipid and glucose metabolism, with peroxisome proliferator-activated receptors (PPARs) playing key roles. We screened marine fungus extracts and identified two natural compounds, dihydrotrichodimerol (L1A) and trichodimerol (L1B), as PPAR ligands. L1A acts as a dual PPAR alpha/gamma agonist, while L1B is a selective PPAR gamma agonist. L1A effectively prevents hepatic lipid accumulation in NAFLD cell and mouse models, and its therapeutic effect is dependent on PPAR alpha activation. Mechanistically, L1A up-regulates SIRT1 expression in a PPAR alpha-dependent manner, leading to AMPK activation and ACC inactivation, resulting in inhibition of lipid anabolism and promotion of lipid catabolism.
JOURNAL OF NATURAL PRODUCTS
(2023)
Article
Biochemistry & Molecular Biology
Irina Kurokin, Anna Andrea Lauer, Daniel Janitschke, Jakob Winkler, Elena Leoni Theiss, Lea Victoria Griebsch, Sabrina Melanie Pilz, Veronika Matschke, Martin van der Laan, Heike Sabine Grimm, Tobias Hartmann, Marcus Otto Walter Grimm
Summary: The study investigated potential alterations in the lipid composition of mitochondria in a cellular AD model, revealing specific lipid changes in mitochondria that cannot be predicted from total cell analysis. The observed lipid alterations are accompanied by changes in the carnitine carrier system, suggesting altered mitochondrial functionality, which may be related to differences in APP processing.
Article
Biochemistry & Molecular Biology
Shuai-Shuai Fu, Min Wen, Ying-Cai Zhao, Hao-Hao Shi, Yu-Ming Wang, Chang-Hu Xue, Zi-Hao Wei, Tian-Tian Zhang
Summary: A study found that dietary supplementation with EPA-pPE can significantly change the fatty acid composition in the brain and liver, especially in increasing the content of DHA. EPA-pPE has a more significant effect on increasing DHA compared to EPA-PC, making it a good nutritional supplement to increase DHA levels in n-3 PUFA-deficient offspring's brains.
Article
Biochemistry & Molecular Biology
Naoki Kabeya, Masanari Ogino, Hideki Ushio, Yutaka Haga, Shuichi Satoh, Juan C. Navarro, Oscar Monroig
Summary: This study revealed that Tigriopus californicus, an intertidal harpacticoid copepod, has complete n-3 LC-PUFA biosynthetic pathways, enabling the production of essential fatty acids needed by higher trophic levels.
Article
Food Science & Technology
Teti Estiasih, Renita Marianty, Kgs Ahmadi
Summary: The synthesis of structured phospholipids (SPLs) containing omega-3 fatty acids was achieved through enzymatic reactions, resulting in increased purity and improved emulsifying properties. The incorporation of omega-3 fatty acids varied depending on the sources of acyl, with the highest degree found in phosphatidylethanolamine. The modification of SPLs led to a higher polarity, reflected in better emulsifying activity and stability compared to the original palm pressed fiber phospholipids (PPF PL).
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
(2021)
Review
Chemistry, Multidisciplinary
Yi Liu, Deepika Dave
Summary: This article presents the recent research progress on immobilization of lipases used for enrichment of omega-3 fatty acids in fish oil, summarizing the commonly used immobilization methods and properties. Immobilized lipases generally exhibit improved stability, and their activity and selectivity are significantly influenced by the immobilization method, support material, and reaction medium. Omega-3 fatty acids in fish oil are mainly concentrated in the form of free fatty acids, ethyl esters, or acylglycerols through hydrolysis or alcoholysis catalyzed by immobilized lipases.
Article
Chemistry, Applied
Masaru Ochiai, Yusuke Komiya
Summary: Research found that crickets had higher levels of choline-binding PLs compared to migratory locusts and silkworms; crickets were rich in n-6 polyunsaturated fatty acids, while migratory locusts and silkworms were rich in n-3 polyunsaturated fatty acids.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2021)
Article
Chemistry, Physical
Betuel Yesiltas, Alyssa M. Soria Caindec, Pedro J. Garcia -Moreno, Simon Gregersen Echers, Tobias Hegelund Olsen, Nykola C. Jones, Soren V. Hoffmann, Paolo Marcatili, Michael T. Overgaard, Egon B. Hansen, Charlotte Jacobsen
Summary: This study investigated the emulsifying and antioxidant activity of 10 peptides derived from seaweed, meth-anotrophic bacteria, and potatoes. The factors responsible for the dual-functionality of these peptides were characterized and related to their ability to provide physical and oxidative stability in fish oil-in-water emulsions. The study found that certain peptides underwent structural changes when adsorbed at the oil-water interface, leading to improved physical stability. Among the tested peptides, KVKINETVEIKGKFHV was found to be the most effective in retarding lipid oxidation. However, it was noted that various factors, such as length, structure, charge, and interfacial tension, influenced the stability of the emulsions. Overall, KVKINETVEIKGKFHV demonstrated high effectiveness as both an emulsifier and antioxidant.
COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS
(2023)
Article
Biochemistry & Molecular Biology
Nor E. Rahmani-Manglano, Emilia M. Guadix, Charlotte Jacobsen, Pedro J. Garcia-Moreno
Summary: The impact of encapsulation technology on the oxidative stability of fish-oil-loaded capsules was investigated. Spray-drying technology resulted in larger capsules with higher encapsulation efficiency, while electrospraying produced smaller capsules with poorer retention properties. Coaxially electrosprayed capsules had the lowest encapsulation efficiency and exhibited the lowest oxidative stability. Emulsion-based encapsulates showed high oxidative stability during storage.
Review
Food Science & Technology
Sakhi Ghelichi, Mona Hajfathalian, Betül Yesiltas, Ann-Dorit Moltke Sorensen, Pedro J. Garcia-Moreno, Charlotte Jacobsen
Summary: Emulsions play a vital role in food science, but their application in food production is hindered by physical and oxidative stability issues. This study aims to review oxidation and oxidative stability in emulsions, covering lipid oxidation reactions, measurement methods, and strategies to enhance stability. Different types of emulsions, including conventional and uncommon ones, as well as multiple emulsions, nanoemulsions, and Pickering emulsions, are considered. The comparative approach is used to explain oxidative processes in various parent and food emulsions.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
(2023)
Article
Chemistry, Applied
Simon Gregersen Echers, Ali Jafarpour, Betul Yesiltas, Pedro J. Garcia-Moreno, Mathias Greve-Poulsen, Dennis K. Hansen, Charlotte Jacobsen, Michael Toft Overgaard, Egon Bech Hansen
Summary: In this study, a novel workflow was presented to produce a potato protein hydrolysate with improved emulsifying and foaming properties. The targeted hydrolysis design was facilitated using quantitative proteomics and bioinformatic prediction. This interdisciplinary approach shows promise for the production of functional hydrolysates from alternative protein sources.
FOOD HYDROCOLLOIDS
(2023)
Article
Food Science & Technology
Pedro J. Garcia-Moreno, Betul Yesiltas, Simon Gregersen Echers, Paolo Marcatili, Michael Overgaard, Egon B. Hansen, Charlotte Jacobsen
Summary: The food industry aims to develop novel protein-based emulsifiers from sustainable sources to meet clean-label demand. Enzymatic hydrolysis produces peptides with enhanced surface properties. This review discusses a bottom-up approach using quantitative proteomics and bioinformatic prediction to produce emulsifying peptides through targeted enzymatic hydrolysis. It also explores the relationship between peptide interfacial properties and emulsifying activity, as well as the impact on stability of wet and dried emulsions.
CURRENT OPINION IN FOOD SCIENCE
(2023)
Article
Food Science & Technology
Davis Chaula, Charlotte Jacobsen, Henry S. Laswai, Bernard Elias Chove, Anders Dalsgaard, Robinson Mdegela, Grethe Hyldig
Summary: This study investigated the changes in fatty acids in sun dried, deep fried, and smoked sardines during storage. Traditional methods of preservation are susceptible to oxidative damage, resulting in loss of nutritional and sensory qualities.
FOOD SCIENCE & NUTRITION
(2023)
Article
Chemistry, Applied
Mojtaba Delfanian, Betuel Yesiltas, Ann-Dorit Moltke Sorensen, Mohammad Ali Sahari, Mohsen Barzegar, Hassan Ahmadi Gavlighi, Charlotte Jacobsen
Summary: The effects of sodium caseinate (SC) and its combination with OSA-modified starch (SC-OS; 1:1) on the physical and oxidative stability of high-fat fish oil-in-water emulsion were studied. The SC emulsion had smaller droplets and higher viscosity due to fast adsorption. Both emulsions exhibited non-Newtonian and shear-thinning behavior. SC emulsion showed lower lipid oxidation due to better Fe2+ chelating activity. Short-chain gallates (G1 > G0 similar to G3) in SC emulsion had a synergistic effect against lipid oxidation, while G8, G12, and G16 added emulsions showed higher lipid oxidation due to internalization.
Article
Chemistry, Applied
Elisa Varona, Pedro J. Garcia-Moreno, Simon Gregersen Echers, Tobias H. Olsen, Paolo Marcatili, Francesc Guardiola, Michael T. Overgaard, Egon B. Hansen, Charlotte Jacobsen, Betuel Yesiltas
Summary: Bioinformatics tools were used to predict the antioxidant activity of peptides derived from various proteins. The best-performing peptides showed high protection against oxidation in emulsions, but were less efficient in mayonnaise. The efficacy of the peptides was higher in low-fat emulsions. Peptide negative net charge was found to be important for chelating activity.
Article
Chemistry, Applied
Wilhelm R. Glomm, Peter P. Molesworth, Betul Yesiltas, Charlotte Jacobsen, Heidi Johnsen
Summary: The molecular characteristics of food-grade polysaccharide gum acacia can vary depending on the source, which impacts its behavior as a thickener, emulsifier, and wall material in microencapsulation. In this study, five acacia gums from different sources were compared in terms of molecular weight distribution, interfacial tension, microencapsulation of salmon oil, and oxidative stability of the oil. Three of the tested acacia gums resulted in stable microcapsules with high encapsulation yield and improved oxidative stability compared to the remaining two gums.
FOOD HYDROCOLLOIDS
(2023)
Article
Chemistry, Medicinal
Jorge Coque, Charlotte Jacobsen, Bita Forghani, Anders Meyer, Greta Jakobsen, Jens J. Sloth, Ann-Dorit Moltke Sorensen
Summary: This study evaluated the effectiveness and applicability of protein and phosphorus separation processes in protein-rich process waters with low and high salt content from salted cod processing. The results showed that different flocculation treatments resulted in different recoveries of nutrients in the liquid side-streams, and the ultrafiltration method was more effective for high salt content.
Article
Biochemistry & Molecular Biology
Betul Yesiltas, Pedro J. Garcia-Moreno, Rasmus K. Mikkelsen, Simon Gregersen Echers, Dennis K. Hansen, Mathias Greve-Poulsen, Grethe Hyldig, Egon B. Hansen, Charlotte Jacobsen
Summary: This study investigates the emulsifying and antioxidant properties of potato protein hydrolysates (PPHs) obtained through enzymatic hydrolysis. The results show that peptides >10 kDa have the highest ability to decrease interfacial tension. PPHs with peptides >5 kDa exhibit the highest radical scavenging and metal chelating activities.
Article
Chemistry, Physical
Betuel Yesiltas, Pedro J. Garcia-Moreno, Ann-Dorit M. Sorensen, Chiranjib Banerjee, Sampson Anankanbil, Zheng Guo, Peter R. Ogilby, Charlotte Jacobsen
Summary: This study investigated the effect of the combined use of sodium caseinate, commercial phosphatidylcholine, and modified phosphatidylcholine on the physical and oxidative stability of fish oil-in-water emulsions. The results showed that substituting a portion of phosphatidylcholine with modified versions improved the oxidative stability, and higher concentrations of modified phosphatidylcholine reduced the formation of oxidation products. The concentration of modified phosphatidylcholine played a key role in enhancing the oxidative stability of the emulsions.
COLLOIDS AND INTERFACES
(2023)
Article
Chemistry, Medicinal
Ann-Dorit Moltke Sorensen, Haizhou Wu, Grethe Hyldig, Niels Boknaes, Ole Mejlholm, Ingrid Undeland, Charlotte Jacobsen
Summary: Currently, side-streams generated in the fish processing industry often end up as low-value products or waste. In order to preserve and enhance the value of these side-streams, this study investigated the use of dipping-based strategies with antioxidants to preserve cod side-streams prior to storage at low temperatures. The results showed that dipping with antioxidant solutions effectively preserved the quality of the side-streams, and the oxidative stability increased with decreased storage temperature. Duralox MANC was found to be the most efficient antioxidant, followed by the lipophilic rosemary extract.
Meeting Abstract
Chemistry, Applied
Charlotte M. Jacobsen, Ann-Dorit Moltke Sorensen, Dimitra Marinou
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY
(2022)
Meeting Abstract
Chemistry, Applied
Charlotte M. Jacobsen, Ann-Dorit Moltke Sorensen, Betul Yesiltas, Pedro J. Garcia-Moreno
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY
(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.
