Article
Chemistry, Physical
E. Deniz, J. M. Schmidt-Engler, K. Ulrich, M. Oberle, G. Wille, J. Bredenbeck
Summary: Cysteine S-H bonds have a convenient stretching frequency, but they can be broadened in heterogeneous environments, making detection challenging. With the advancement in 2D-IR setups, the use of Cys-SH as a label is now possible even at low concentrations. A study on pyruvate oxidase from E. coli shows that Cys-SH exhibits high anharmonicity and a long vibrational lifetime, which allows for spectral diffusion monitoring.
JOURNAL OF CHEMICAL PHYSICS
(2022)
Article
Chemistry, Applied
Jialin Jiang, Linfan Shi, Zhongyang Ren, Wuyin Weng
Summary: The study investigated the effect of cysteine concentration on the viscosity of soy protein isolate (SPI)-based film-forming solution (FFS) and physicochemical properties of SPI films. The apparent viscosity of FFS decreased with 1 mmol/L cysteine but remained unchanged with 2-8 mmol/L cysteine. Treatment with 1 mmol/L cysteine reduced film solubility but did not affect other physical properties. Water vapor permeability and contact angle of SPI films increased as cysteine concentration increased, while film elongation at break decreased. Cysteine crystallization was observed on the surface of SPI films treated with 4 or 8 mmol/L cysteine based on scanning electron microscopy and X-ray diffraction results.
Article
Food Science & Technology
Yan-ping Li, Zhuang-li Kang, Valerii Sukmanov, Han-jun Ma
Summary: This study found that adding 2% soy protein isolate under high pressure processing at 200 MPa significantly improved the texture, sulfhydryl content, cooking yield, and other parameters of pork myofibrillar protein systems, while 4% soy protein isolate reduced the elasticity and chewiness of the gels.
Article
Food Science & Technology
Shiqiang Yang, Zhongfei Zhang, Jiaoyong Li, Yuge Niu, Liangli Lucy Yu
Summary: The Maillard reaction can impact the properties of food, and L-cysteine has been identified as an inhibitor that converts key mid-products like HMF into a safer adduct named DCH. DCH also shows anti-inflammatory and antioxidant activities, making L-cysteine a potential inhibitor for preventing the Maillard reaction during food processing and storage.
Review
Biochemistry & Molecular Biology
Ernesto Cuevasanta, Dayana Benchoam, Jonathan A. Semelak, Matias N. Moller, Ari Zeida, Madia Trujillo, Beatriz Alvarez, Dario A. Estrin
Summary: Persulfides are species closely related to thiols and hydrogen sulfide, and can be formed in biological systems. They act as key intermediates in catabolic and biosynthetic processes, and may impact the properties of biomolecules involved.
FRONTIERS IN MOLECULAR BIOSCIENCES
(2022)
Article
Chemistry, Applied
Zhuang-Li Kang, Rong Bai, Fei Lu, Tao Zhang, Zai-Shang Gao, Sheng-Ming Zhao, Ming-Ming Zhu, Han-Jun Ma
Summary: The study demonstrated that high-pressure homogenization treatment significantly improved the solubility, surface properties, foaming capacity, gel strength, and water immobilization of soy 11S globulin. However, excessive pressure treatment resulted in a decrease in certain properties.
FOOD HYDROCOLLOIDS
(2022)
Article
Food Science & Technology
Yaosong Wang, Tianyi Ma, Changqi Liu, Fengxian Guo, Jing Zhao
Summary: The study demonstrated that the addition of L-histidine significantly improved the solubility and stability of SPI, especially in the presence of 0.1 M NaCl. Furthermore, L-histidine reduced the reactive sulfhydryl groups and surface hydrophobicity of SPI, with varying effects at different salt concentrations.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Chemistry, Physical
Zhu Ding, Shuo Wang, Sai Yan, Yu-Jia Zeng, Dan-Hong Wang
Summary: In this study, hollow spherical C3N4 (H-C3N4) coated with free radical MOF with sulfhydryl ligand (Nano-SH-MOF)[Zn-2(DSBDC)] were synthesized using a self-assemble method. The C8 M2 samples (the mass ratio of H-C3N4 to Nano-SH-MOF is 8 : 2) exhibited an improved photocatalytic activity, which is almost 5.4 times higher than the pure H-C3N4. The potential applications of these heterojunction photocatalysts in nitrogen fixation were also discussed.
Review
Nutrition & Dietetics
Yahui Fan, Mingxu Wang, Zhaofang Li, Hong Jiang, Jia Shi, Xin Shi, Sijiao Liu, Jinping Zhao, Liyun Kong, Wei Zhang, Le Ma
Summary: Meta-analysis revealed that higher soy and soy isoflavones intake were inversely associated with cancer incidence, with a 4% reduction in risk for each additional 25g/d of soy intake and 10mg/d of soy isoflavones intake. Soy protein intake showed no significant association with cancer incidence.
FRONTIERS IN NUTRITION
(2022)
Article
Chemistry, Applied
Chengbin Zhao, Zejun Chu, Yuxuan Mao, Yunfeng Xu, Peng Fei, Hao Zhang, Xiuying Xu, Yuzhu Wu, Mingzhu Zheng, Jingsheng Liu
Summary: Glycation conjugates were prepared by heating heat-denatured soy protein isolate (HSPI) and soy oligosaccharide (SOS) at 90 degrees C. The glycosylation degree increased with reaction time but decreased after 120 min. The glycation resulted in structural changes and improved properties of emulsion gels.
FOOD HYDROCOLLOIDS
(2023)
Article
Food Science & Technology
Xinyue Xu, Huaitian Cui, Jiaxin Xu, Zhiheng Yuan, Xiaoqing Liu, Xiangrong Fan, Jun Li, Danshi Zhu, He Liu
Summary: Fermentation of soy yogurt with different combinations of probiotic micro-organisms had varying effects on yogurt quality, texture, flavor, and soy isoflavone content. The use of Danisco probiotic starter resulted in the best overall yogurt quality, including shorter fermentation time, better water holding capacity, and higher sensory scores.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Microbiology
Jorge A. de la Garza-Garcia, Safia Ouahrani-Bettache, Sebastien Lyonnais, Erika Ornelas-Eusebio, Luca Freddi, Sascha Al Dahouk, Alessandra Occhialini, Stephan Koehler
Summary: Our study focused on identifying and characterizing acid resistance determinants of B. suis and B. microti at different pH levels, revealing species-specific mechanisms in response to acid stress. The results showed that B. microti has rapid physiological adaptation to acid stress with specific differential gene expression, while B. suis response indicated increased protein misfolding under acid stress. The findings support the hypothesis that the enhanced acid stress resistance of B. microti is due to selective pressure for critical gene functionality and specific differential gene expression, leading to rapid adaptation.
FRONTIERS IN MICROBIOLOGY
(2021)
Article
Biochemistry & Molecular Biology
Huynh Tan Hop, Tran Xuan Ngoc Huy, Hu Jang Lee, Suk Kim
Summary: Bacteria of the genus Brucella can cause brucellosis, a common zoonotic disease. The DNA-binding protein Dps from Brucella is secreted within the macrophage cytosol, modulating host iron homeostasis and mediating intracellular growth of Brucella.
Article
Multidisciplinary Sciences
Yumi Abiko, Yusuke Katayama, Wenyang Zhao, Sawako Horai, Kenji Sakurai, Yoshito Kumagai
Summary: Our study revealed the transformation of MeHg to (MeHg)2S in the gut and its subsequent fate, leading to the production of volatile DMeHg in the body.
SCIENTIFIC REPORTS
(2021)
Article
Food Science & Technology
Shunyu Yao, Wu Li, Yue Wu, Gregory J. O. Martin, Muthupandian Ashokkumar
Summary: Hempseed protein isolate (HPI) can be improved in functionality, such as solubility, emulsifying, and foaming properties, through ultrasonic-assisted extraction. The enhanced functionality is attributed to the changes in protein structure, including increased hydrophobicity and decreased particle size of protein aggregates. Prolonged high-power ultrasound exposure may negatively affect the functional properties of HPI.