Article
Polymer Science
Kseniya Belova, Elena Dushina, Sergey Popov, Andrey Zlobin, Ekaterina Martinson, Fedor Vityazev, Sergey Litvinets
Summary: The study aims to develop and evaluate the printability of k-carrageenan inks enriched with lupin callus tissue and examine their effect on the texture and digestibility of 3D-printed gel. Results showed successful 3D printing of enriched ink at specific concentrations of callus. Higher concentrations of callus material reduced the feasibility of 3D printing. The texture and rheological properties of the gel were influenced by the type and concentration of callus used. Incorporating lupin callus into hydrocolloid ink for food 3D printing could lead to the development of gelling material with new properties.
Article
Agriculture, Multidisciplinary
Laura Roman, Emmanouil Tsochatzis, Kubra Tarin, Eje M. Rondahl, Carl-Otto Ottosen, Milena Corredig
Summary: This study evaluated 22 different blue lupin genotypes for protein concentration and antinutritional alkaloid content. The results showed that blue lupin has high protein concentration and low phytic acid content, and certain varieties also have low alkaloid content. Lupin proteins are rich in leucine and lysine, but have low methionine concentration. This study demonstrated the importance of considering both agronomic yields and nutritional phenotypes when selecting lupin genotypes.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2023)
Article
Food Science & Technology
Nouha Ferchichi, Wael Toukabri, Urska Vrhovsek, Issam Nouairi, Andrea Angeli, Domenico Masuero, Ridha Mhamdi, Darine Trabelsi
Summary: Lupine seed shows significant differences in nutritional composition between species and geographical ecotypes, with white lupine having the highest protein and oleic acid content, while yellow lupine ecotypes vary greatly in oleic and linoleic acid content. The lipid and phenolic profiles of lupine seeds are highly influenced by ecological factors, with some ecotypes showing unique compounds and antioxidant activities.
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
(2021)
Review
Chemistry, Applied
Ana Lemus-Conejo, Fernando Rivero-Pino, Sergio Montserrat-de la Paz, Maria C. Millan-Linares
Summary: Narrow-leafed lupin is a nutrient-rich plant, widely used for human food and animal fodder. There is a growing interest in plant protein-derived products due to their ecological benefits and lower production costs. This review summarizes the chemical components and health benefits of narrow-leafed lupin, focusing on its protein fraction and biological properties. The seed and protein by-products of narrow-leafed lupin can be valuable sources for high value-added compounds in diverse food products, maximizing economic value.
Article
Biochemistry & Molecular Biology
Guillermo Santos-Sanchez, Eduardo Ponce-Espana, Juan Carlos Lopez, Nuria Alvarez-Sanchez, Ana Isabel Alvarez-Lopez, Justo Pedroche, Francisco Millan, Maria Carmen Millan-Linares, Patricia Judith Lardone, Ignacio Bejarano, Ivan Cruz-Chamorro, Antonio Carrillo-Vico
Summary: Anxiety is a prevalent psychiatric disorder worldwide, causing economic burden. Commercial anxiolytic treatments have limitations and high costs, leading to a search for natural and safer alternatives. This study found that lupin protein hydrolysate (LPH) has anxiolytic effects and could potentially be used in nutritional therapies for anxiety.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2022)
Review
Food Science & Technology
Rafael Fernandez Castillo, Raquel Garcia Perez, Ana Gonzalez Diaz, Antonio Linan Gonzalez
Summary: This study investigated the effects of blue lupin (Lupinus angustifolius) and other diets on biological and anthropometric health markers. The results showed that the blue lupin diet had a direct relationship with blood glucose, weight, and LDL-C, but not with TGs or BMI. In conclusion, blue lupin may play an important role in the dietary prevention of hyperlipidemia and hypertension, but further studies are needed to establish its health-promoting properties.
Article
Biochemistry & Molecular Biology
Nawar Sakr, Olga Glazova, Liudmila Shevkova, Nikita Onyanov, Samira Kaziakhmedova, Alena Shilova, Maria V. Vorontsova, Pavel Volchkov
Summary: Tissue autofluorescence in fixed tissue sections is a major issue in fluorescence microscopy. The intense intrinsic fluorescence emitted by the adrenal cortex interferes with fluorescent labels, resulting in poor-quality images. Various tissue treatment methods were evaluated for reducing autofluorescence, and TrueBlack (TM) Lipofuscin Autofluorescence Quencher and MaxBlock (TM) Autofluorescence Reducing Reagent Kit were found to be the most effective, reducing autofluorescence intensity by 89-93% and 90-95%, respectively. These treatments preserved specific fluorescence signals and tissue integrity, allowing reliable detection of fluorescent labels in the adrenal cortex tissue.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2023)
Article
Oncology
Huabing Wei, Xiaoqing Qian, Feng Xie, Daxiang Cui
Summary: Two methods were compared for extracting exosomes from serum samples of lung cancer patients, showing that ultracentrifugation resulted in better morphology and higher yields compared to the precipitation method. The particle size of exosomes obtained by ultracentrifugation was smaller than that obtained by precipitation, indicating possible contamination in the latter method. Overall, ultracentrifugation was found to be superior for exosome extraction from lung cancer patient serum.
ANNALS OF TRANSLATIONAL MEDICINE
(2021)
Article
Chemistry, Applied
Michela Ferrari, Lisanne Hameleers, Marc C. A. Stuart, Marjolein M. P. Oerlemans, Paul de Vos, Edita Jurak, Marthe T. C. Walvoort
Summary: Bifidobacteria have many health benefits, and their exopolysaccharides (EPS) play an important role in these effects. However, the lack of knowledge about EPS localization has hindered their thorough investigation. This study presents a straightforward isolation procedure for obtaining EPS from four commercial bifidobacterial strains and demonstrates structural differences in the EPS, highlighting their potential for determining specific structure-activity effects.
CARBOHYDRATE POLYMERS
(2022)
Article
Pharmacology & Pharmacy
E. Meziu, M. Koch, J. Fleddermann, K. Schwarzkopf, M. Schneider, A. Kraegeloh
Summary: Dehydration affects the structure of mucus, transforming it from a non-porous to porous network. Various microscopy techniques revealed the structural organization of mucus components and successfully visualized the major gel forming mucin in its hydrated state.
INTERNATIONAL JOURNAL OF PHARMACEUTICS
(2021)
Article
Multidisciplinary Sciences
Lunda Shen, Zhaoming Su, Kailu Yang, Cheng Wu, Thomas Becker, Deborah Bell-Pedersen, Junjie Zhang, Matthew S. Sachs
Summary: The study elucidated the mechanism of action of CHX in inhibiting protein synthesis by arresting the ribosome in the classical PRE translocation state, without interfering with A-site reactivity.
PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA
(2021)
Review
Biochemistry & Molecular Biology
Shuo Li
Summary: This review discusses the widely-used detergents and their properties and structures in membrane protein structure determination, and also explores the growing interest in membrane mimetic systems in cryo-EM studies, providing insights into the role of detergent alternatives in structure determination.
ACTA BIOCHIMICA ET BIOPHYSICA SINICA
(2022)
Article
Biochemistry & Molecular Biology
Xiulian Yu, Tao Ni, George Munson, Peijun Zhang, Robert J. C. Gilbert
Summary: In this study, the structure of Perforin-2 in different conformations was determined using multiple techniques. The mechanism of pore formation in acidification conditions was found to be related to the conformational transition of the pre-pores, and it was observed that PFN2 pores mainly exist as incomplete arc structures on membranes.
Article
Biochemistry & Molecular Biology
Xiulian Yu, Tao Ni, George Munson, Peijun Zhang, Robert J. C. Gilbert
Summary: This study investigated the conformational transition of PFN2 from pre-pore to pore structures. The complete pre-pore rings found in isolation could convert into pores with different conformations. On membranes, however, the assembled PFN2 pre-pores showed various degrees of completeness, while the pores were mainly incomplete arc structures. It was also found that both assemblies utilized the P2 beta-hairpin for binding to the lipid membrane surface. These findings provide insights into the molecular mechanism of PFN2 in forming pores on targeted membranes.
Article
Multidisciplinary Sciences
Xiao Tao, Chen Zhao, Roderick MacKinnon
Summary: Traditional methods for determining the structure of integral membrane proteins involve using detergents or polymers to extract them from cell membranes. However, in this study, we demonstrate a new approach of isolating and determining the structure of proteins in membrane vesicles derived directly from cells. Using this method, we were able to determine the structures of the ion channel Slo1 from both total cell membranes and cell plasma membranes at high resolutions. The results provide insights into the stability and interactions of the Slo1 channel in the plasma membrane environment, as well as uncovering previously unresolved regions and additional ion binding sites.
PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA
(2023)
Article
Chemistry, Applied
Susanne Naumann, Ute Schweiggert-Weisz, Anna Martin, Melanie Schuster, Peter Eisner
Summary: Extrusion technology was used to convert lupin kernel fibre rich in insoluble dietary fibre into soluble fibre, which has the most health benefits. The soluble dietary fibre content increased significantly, while water binding capacity increased and oil binding capacity decreased. Moisture content and barrel temperature were identified as key extrusion parameters influencing the physiochemical properties of the fibre.
FOOD HYDROCOLLOIDS
(2021)
Article
Biochemistry & Molecular Biology
Melanie Platzer, Sandra Kiese, Thomas Herfellner, Ute Schweiggert-Weisz, Oliver Miesbauer, Peter Eisner
Summary: Numerous assays have been developed to measure antioxidant activity, with the DPPH and ABTS assays being popular examples. This study compared the antioxidant potentials of 24 phenolic compounds using both methods and found common trends among most subgroups, but significant differences for some compounds. It suggests that the choice of assay should be based on the specific subgroup of phenolic compounds being studied.
Article
Food Science & Technology
Katharina Schlegel, Norbert Lidzba, Elke Ueberham, Peter Eisner, Ute Schweiggert-Weisz
Summary: Treatment of lupin protein isolate with enzymatic hydrolysis and fermentation can improve foaming activity and solubility, while reducing allergen content, resulting in food ingredients with good functional properties and taste profile.
Article
Nutrition & Dietetics
Elisabeth Miehle, Stephanie Bader-Mittermaier, Ute Schweiggert-Weisz, Hans Hauner, Peter Eisner
Summary: The study found that different types of soluble dietary fibers have an impact on glucose release, with fiber concentration, molecular weight, and viscosity being correlated to glucose diffusion. Solutions with lower molecular weight fibers have lower viscosity and glucose diffusion, while solutions with higher molecular weight fibers perform better in this aspect.
Article
Food Science & Technology
Veronica Garcia Arteaga, Sonja Kraus, Michael Schott, Isabel Muranyi, Ute Schweiggert-Weisz, Peter Eisner
Summary: Different pea cultivars were studied for their protein extraction characteristics, which showed variations in protein yield and functional properties. However, similarities were found in the sensory profiles among different isolates with exceptions in pea-like and bitter attributes.
Article
Biochemistry & Molecular Biology
Melanie Platzer, Sandra Kiese, Thomas Herfellner, Ute Schweiggert-Weisz, Peter Eisner
Summary: The FC assay does not measure the polyphenol content of a sample but rather determines its reducing capacity. Different results were observed for phenols representing different subgroups, indicating that the FC results depend on the number of fulfilled Bors criteria for the structure of the phenols.
Article
Food Science & Technology
Katharina Schlegel, Eva Ortner, Andrea Buettner, Ute Schweiggert-Weisz
Summary: This study investigated the aroma-active compounds of lupin protein isolate with and without fermentation by Staphylococcus xylosus and Lactobacillus sakei ssp. carnosus, showcasing how different microbial strains can alter the aroma profile of lupin protein isolates during fermentation.
Article
Biochemistry & Molecular Biology
Thomas Bickel Haase, Ute Schweiggert-Weisz, Eva Ortner, Holger Zorn, Susanne Naumann
Summary: Cocoa pulp, a by-product of cocoa bean production, can be repurposed for various food applications, enhancing the sustainability of cocoa production. A study on aroma-active compounds in fresh cocoa pulp from different origins found that Vietnamese pulp had the highest number of aroma-active regions.
Article
Food Science & Technology
Veronica Garcia Arteaga, Victoria Demand, Karolin Kern, Andrea Strube, Michael Szardenings, Isabel Muranyi, Peter Eisner, Ute Schweiggert-Weisz
Summary: This study examined the effects of enzymatic hydrolysis and lactic fermentation on pea protein isolate (PPI) to alter its allergenic potential, functional properties, and sensory profile. The order of treatments significantly affected the changes in PPI properties, with the combination of fermentation followed by enzymatic hydrolysis showing the highest changes. The treated PPI samples exhibited increased protein solubility, foaming capacity, and reduced off-flavors, along with decreased immunogenicity. These results suggest that the combination of enzymatic hydrolysis and lactic fermentation is a promising method to produce PPI with improved functionality and neutral taste in the food industry.
Editorial Material
Food Science & Technology
Ute Schweiggert-Weisz, Emanuele Zannini
Article
Food Science & Technology
Andrea Mandalka, Maria Irisvalda Leal Gondim Cavalcanti, Talissa Barroco Harb, Mutue Toyota Fujii, Peter Eisner, Ute Schweiggert-Weisz, Fungyi Chow
Summary: Beach-cast seaweeds, which are usually considered waste, have been found to have significant nutritional and bioeconomical potential as a new source of raw materials. Research conducted on 12 seaweed species from the Brazilian coast revealed a considerable amount of nutritional compounds, including proteins, dietary fibers, carbohydrates, minerals, amino acids, and fatty acids. However, further study is needed to assess and address any potential contamination by toxic compounds before considering their use for human consumption.
Article
Engineering, Chemical
Melanie Platzer, Sandra Kiese, Tobias Asam, Franziska Schneider, Thorsten Tybussek, Thomas Herfellner, Ute Schweiggert-Weisz, Peter Eisner
Summary: This study aimed to investigate the structural properties of phenolic substances with high antioxidant activity in oil, and analyze common trends and differences in widespread in vitro antioxidant assays. The results showed that myricetin, which fulfilled all Bors criteria, had the highest antioxidant effect in rapeseed oil. The DPPH assay was found to be the most suitable for predicting the antioxidant behavior of oil compared to other in vitro assays.
Article
Food Science & Technology
Christina Wintersohle, Inola Kracke, Laura Melanie Ignatzy, Lara Etzbach, Ute Schweiggert-Weisz
Summary: The effects of different mung bean protein isolation methods on the chemical composition, physicochemical properties, and antinutritional factors were investigated. Micellization and extraction at pH 8 were found to be the mildest methods. The protein isolates exhibited differences in surface hydrophobicity and thermal characteristics, indicating structural modifications caused by the extraction methods.
CURRENT RESEARCH IN FOOD SCIENCE
(2023)
Article
Food Science & Technology
Veronica Garcia Arteaga, Sophia Leffler, Isabel Muranyi, Peter Eisner, Ute Schweiggert-Weisz
Summary: Fermentation of pea protein isolate with lactic acid bacteria can alter its aroma and taste characteristics, but may reduce protein solubility and emulsifying capacity. Different strains of bacteria lead to varying taste profiles and panel preferences.
CURRENT RESEARCH IN FOOD SCIENCE
(2021)
Article
Food Science & Technology
Yonghong Ye, Songyan Zheng, Yuanxing Wang
Summary: In this study, the changes of aroma components in Gannan navel orange during growth were systematically studied using HS-SPME-GC-MS. Key aroma components and markers were identified. These findings contribute to a better understanding of the dynamic variation of aroma compounds during navel orange growth and have potential for industrial applications.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Jia Xu, Yayuan Zhang, Mengke Zhang, Xinlin Wei, Yiming Zhou
Summary: This study evaluated the effects of glucosamine selenium on summer-autumn tea, showing that it can enhance nutritional quality, improve sensory characteristics, and increase plant adaptation to environmental changes and abiotic stresses.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Yuanming Chu, Zhaoyang Ding, Jing Xie
Summary: This study investigated the use of ice glazing containing D-sodium erythorbate (DSE) and vacuum packaging to maintain the quality of large yellow croaker during frozen storage. The results showed that vacuum packaging effectively inhibited ice crystal growth and minimized water loss, while the combination of vacuum packaging and 0.3% DSE-infused ice glazing maintained freshness indicators at low levels throughout the 300-day storage period. This combination was considered the most effective in preserving the quality of the fish.
FOOD RESEARCH INTERNATIONAL
(2024)
Review
Food Science & Technology
Md. Ashikur Rahman, Shirin Akter, Md. Ashrafudoulla, Md. Anamul Hasan Chowdhury, A. G. M. Sofi Uddin Mahamud, Si Hong Park, Sang-Do Ha
Summary: This comprehensive review aims to provide insights into the mechanisms and key factors influencing biofilm formation by A. hydrophila in the food industry. It explores the molecular processes involved in various stages of biofilm formation and investigates the impact of intrinsic factors and environmental conditions on biofilm architecture and resilience. The article also highlights the potential of bibliometric analysis in conceptualizing the research landscape and identifying knowledge gaps in A. hydrophila biofilm research.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Chujing Wang, Wenni Tian, Zengliu Song, Qun Wang, Yong Cao, Jie Xiao
Summary: Solid lipid ratio in emulsions has significant effects on colloidal stability, mucus permeability, and bioavailability in vivo. Higher solid lipid ratio improves intestinal stability but reduces mucus permeability.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Dacai Zhong, Liping Kang, Juan Liu, Xiang Li, Li Zhou, Luqi Huang, Zidong Qiu
Summary: In this study, a novel online extraction electrospray ionization mass spectrometry method was developed to comprehensively characterize complex foods. Meanwhile, a characteristic marker screening method and chemometrics modeling were used for the accurate authentication of highly-similar foods. This research has significant implications for ensuring food quality and safety.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Qiannan Zhao, Jinyi Yang, Jiahui Li, Lei Zhang, Xiaohai Yan, Tianli Yue, Yahong Yuan
Summary: This study investigated the transport and hypoglycemic effects of phenolics in mulberry leaves using an in vitro digestion model. The results showed that digested phenolics had higher absorbability and could inhibit glucose digestion and absorption. Phenolics also regulated glucose metabolism. Luteoforol and p-coumaric acid were found to be the primary phenolics strongly correlated with the hypoglycemic ability of mulberry leaves.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Yanyun Cao, Qingling Wang, Jinou Lin, Yin-Yi Ding, Jianzhong Han
Summary: This study investigated the effects of gallic acid (GA) and epigallocatechin gallate (EGCG) at different ratios on the gel properties of calcium induced-whey protein emulsion gel. It was found that GA and EGCG could promote gel formation, increase gel strength, and delay the release of emulsified oil droplets.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Monique Martins Strieder, Vitor Lacerda Sanches, Mauricio Ariel Rostagno
Summary: This study proposed an integrated and automated procedure for extracting, separating, and quantifying bioactive compounds from coffee co-products. By optimizing the extraction, separation, and analysis method, real-time analysis was achieved. The results suggest that coupling different techniques can efficiently extract, separate, and analyze phenolic compounds, providing an integrated method to produce high-added value ingredients for various applications.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Kyu Sang Sim, Hyoyoung Kim, Suel Hye Hur, Tae Woong Na, Ji Hye Lee, Ho Jin Kim
Summary: Geographical origin plays a crucial role in determining the quality and safety of agricultural products. In this study, ICP analysis was used to determine the inorganic elemental content of onions and identify their geographical origin. Chemometric methods were applied to analyze the ICP results, and the accuracy of distinguishing between Korean and Chinese onions was found to be excellent. The findings suggest that this method can be beneficial for identifying agricultural products.
FOOD RESEARCH INTERNATIONAL
(2024)