Article
Biochemistry & Molecular Biology
Qishan Suo, Yang Yue, Jing Wang, Ning Wu, Lihua Geng, Quanbin Zhang
Summary: The study identified two peptides (SpH-6 and SpH-7) from Spirulina protein hydrolysate with potent ACE inhibitory activity, which could stably inhibit ACE activity and showed blood pressure-lowering effects in vivo.
Article
Chemistry, Applied
Jounghyun Um, Jean Manguy, Joao Anes, Jean-Christophe Jacquier, Daniel Hurley, Eugene T. Dillon, Kieran Wynne, Seamus Fanning, Michael O'Sullivan, Denis C. Shields
Summary: Research enriching cationic antimicrobial peptides from milk hydrolysates using pectin/alginate gels showed strong antimicrobial effects against various bacterial strains, highlighting the potential of pectin/alginate food-gels based processes as safe and cost-effective methods for separating and enriching antimicrobial peptides.
Article
Agriculture, Multidisciplinary
Jingjing Qian, Lin Zheng, Guowan Su, Mingtao Huang, Donghui Luo, Mouming Zhao
Summary: CTH and its alpha-CZP were found to significantly increase sleep duration in mice, and CTH could release other potential sleep-enhancing peptides during digestion. Through virtual screening, two peptides YPVEPF and YFYPEL with strong sleep-enhancing activity were identified.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2021)
Article
Nutrition & Dietetics
Haofeng Gu, Lei Liang, Ziwei Zhu, Xueying Mao
Summary: This study identified anti-breast cancer peptides from yak milk casein (YMC) and evaluated their inhibitory effects on cancer cells. A nonapeptide (TPVVVPPFL) showed potent inhibitory effects on cancer cells and exhibited good gastrointestinal stability.
FRONTIERS IN NUTRITION
(2022)
Article
Food Science & Technology
Yan Lu, Jinxia Dai, Sen Zhang, Junqin Qiao, Hongzhen Lian, Li Mao
Summary: This study aims to screen out the three representative specific peptides of caseins in cow milk using MALDI-TOF MS. The use of DHB as a matrix was found to be more suitable for peptide detection. This method can also be applied to detect cow milk adulteration in goat milk.
Article
Food Science & Technology
Yi-Fang Gao, Meng-Qi Liu, Zhong-Han Li, Han-Lin Zhang, Jia-Qi Hao, Bo-Hao Liu, Xiao-Yan Li, Yu-Qi Yin, Xiao-Hui Wang, Qian Zhou, Di Xu, Bao-Ming Shi, Ying-Hua Zhang
Summary: The hydrolysates of α-lactalbumin and bovine colostrum casein by alkaline protease showed the strongest Xanthine Oxidase (XO) inhibitory activity. Eight potential XO inhibitory peptides were identified and showed potential as competitive candidates for treating hyperuricemia.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Food Science & Technology
Mingzhen Liu, Tao Zhang, Xiaohui Liang, Qiaoyue Yuan, Xiaoqun Zeng, Zhen Wu, Daodong Pan, Mingxuan Tao, Yuxing Guo
Summary: In this study, a novel antioxidant pentapeptide LHSMK was discovered, which showed free radical scavenging ability and the ability to regulate antioxidant enzyme activity. The study provides a method for preparing intestinal absorbable peptides and supports the development of the functional food market.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Yu Zhang, Junhong Wang, Zuoyi Zhu, Xue Li, Suling Sun, Wei Wang, Faizan Ahmed Sadiq
Summary: Silkworm pupae protein hydrolysates were used to identify peptides with high antioxidant activity, leading to the discovery of FKGPACA and SVLGTGC as peptides with strong antioxidant properties linked to Cys, Ala, or Thr residues. These peptides remained effective even after high-temperature thermal processing and showed stable activity during digestion, making them potential natural antioxidants for functional foods.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Yixuan Chen, Jianchu Chen, Yangfan Zheng, Huilin Yu, Jiawen Zhao, Juan Chen, Jiajin Zhu
Summary: The study identified a potential active peptide in the protein hydrolysates of Dunaliella salina (DSPH) which significantly improved bone mineral density and bone microarchitecture in ovariectomized rats, suggesting a new potential pathway for antiosteopenic activity.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Xiaojing Du, Huijuan Jing, Li Wang, Xin Huang, Ling Mo, Xinpeng Bai, Hongxin Wang
Summary: This study successfully converted insoluble peptide aggregates into nanoparticles, significantly improving the water solubility and antioxidant activity of bioactive substances in goat milk casein. The findings offer important theoretical and technical guidance for the high-value application of low-value peptide byproducts.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Agriculture, Dairy & Animal Science
Thippawan Pimchan, Fu Tian, Kanjana Thumanu, Sureelak Rodtong, Jirawat Yongsawatdigul
Summary: The study aims to fractionate antibacterial peptides from pepsin-hydrolyzed egg yolks using flash chromatography and determine their mode of action. Fraction 6 (F6) exhibited antibacterial activity against Staphylococcus aureus and Salmonella typhimurium. The peptides caused DNA leakage, cell membrane disintegration, and cell ruptures, indicating their potential as antistaphylococcal agents.
Article
Nutrition & Dietetics
Jue Xu, Yingyan Chen, Xiankang Fan, Zihang Shi, Mingzhen Liu, Xiaoqun Zeng, Zhen Wu, Daodong Pan
Summary: This study screened LAB with antioxidant capacity, prepared corn fermented milk with antioxidant capacity, and extracted two new peptides with antioxidant capacity. The research provides new ideas and basis for the development of functional dairy products.
FRONTIERS IN NUTRITION
(2022)
Review
Biochemistry & Molecular Biology
Yixian Quah, Shi-Ruo Tong, Joanna Bojarska, Katrin Giller, Sheri-Ann Tan, Zyta Maria Ziora, Tuba Esatbeyoglu, Tsun-Thai Chai
Summary: In the past decade, researchers have shown increasing interest in exploring bioactive peptides derived from edible insects. These peptides have the potential to address human health issues and protect crops and livestock from pathogens. The diversity of bioactive peptides identified from edible insects suggests their potential in addressing various health problems such as inflammation, diabetes, and obesity. While most experiments have been conducted in vitro, evidence is emerging on the in vivo efficacy of some peptides.
Article
Nutrition & Dietetics
Zijiao Qiao, Jiaqi Wang, Zeqi He, Lina Pan, Konglong Feng, Xiaoyu Peng, Qianru Lin, Yu Gao, Mingyue Song, Sufang Cao, Yunjiao Chen, Yong Cao, Guo Liu
Summary: In this study, an ACE-inhibitory peptide was separated and identified from goat milk and found to have potential anti-hypertensive effects. The peptide was able to alleviate the adverse effects of Ang II on vascular smooth muscle cells by inhibiting their proliferation and migration. Transcriptomic analysis revealed the peptide's ability to regulate pathways related to vascular remodeling.
FRONTIERS IN NUTRITION
(2022)
Article
Agriculture, Multidisciplinary
Bingbing Chen, Jianyin Miao, Haoduo Ye, Zhen Xia, Wen Huang, Junbin Guo, Xingtang Liang, Yanzhen Yin, Yunying Zheng, Yong Cao
Summary: In this study, five novel Se-enriched antioxidant peptides were extracted and identified from Se-enriched Moringa oleifera seed protein hydrolysate. These peptides exhibited excellent cellular antioxidant activity, effectively reducing reactive oxygen species accumulation and increasing superoxide dismutase and catalase activities in damaged cells. Moreover, these peptides interacted with the key amino acid of Keap1, blocking the interaction of Keap1-Nrf2 and activating the antioxidant stress response in vitro.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2023)
Review
Food Science & Technology
Yu Tian, Rui Cai, Tianli Yue, Zhenpeng Gao, Yahong Yuan, Zhouli Wang
Summary: Foodborne pathogens are a major threat to human health, and nanomaterials as antibacterial agents play an important role in controlling foodborne pathogens, especially photocatalytic and contact bacteriostatic nanomaterials agents showing significant antibacterial effects.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2022)
Review
Food Science & Technology
Hong Chen, Xiaohai Yan, Gengan Du, Qi Guo, Yiheng Shi, Jiale Chang, Xiaoyu Wang, Yahong Yuan, Tianli Yue
Summary: This article provides an overview of the application value of lactic acid bacteria (LAB) in food preservation, including the comparison of screening methods for antifungal LAB, separation and purification techniques for antifungal compounds, and the antifungal mechanism of LAB. The research on the use of antifungal LAB in different food products is also summarized.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Article
Agriculture, Multidisciplinary
Meina Zhang, Xingnan Wang, Xiaowei Wang, Mengzhen Han, Hongcai Li, Tianli Yue, Zhouli Wang, Zhenpeng Gao
Summary: This study evaluated the impact of Lactobacillus fermentation on shiitake mushroom liquid product, selecting a strain with good fermentation properties. The fermented product demonstrated improved nutritional, functional properties, and sensory characteristics compared to unfermented liquid.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2022)
Article
Food Science & Technology
Jintao Huang, Yaqin Wang, Yichen Ren, Xingnan Wang, Hongcai Li, Zhande Liu, Tianli Yue, Zhenpeng Gao
Summary: This study analyzed the physicochemical properties, organic acids, monomer phenols, water-soluble vitamins, and aroma of kiwi wine fermented by Saccharomyces cerevisiae and Wickerhamomyces anomalus using different inoculation methods. The results showed that both mixed inoculation and sequential inoculation can produce low-alcohol kiwi wine with variations in organic acid and monomer phenol contents, as well as differences in aroma sources.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Hongcai Li, Jingjing Liang, Mengzhen Han, Xingnan Wang, Yichen Ren, Yaqin Wang, Jintao Huang, Shiqi Li, Caiyun Liu, Zhouli Wang, Tianli Yue, Zhenpeng Gao
Summary: Low-alcohol beverages are harmful to the liver, while dealcoholized apple juice fermented by specific strains of yeast and bacteria shows promise as a dietary intervention for hyperlipidemia and fatty liver. This study identifies the mechanisms of action and demonstrates the potential of this functional beverage in ameliorating metabolic disorders associated with hyperlipidemia and obesity.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Chemistry, Applied
Yichen Ren, Jintao Huang, Xingnan Wang, Yaqin Wang, Hongcai Li, Tianli Yue, Zhenpeng Gao
Summary: This study measured the color, composition, and nutrient content of black fungus treated with sodium metabisulfite. The results showed that the use of sodium metabisulfite increased the brightness and levels of total polyphenols and reducing sugars in black fungus, but decreased the levels of total flavonoids. The treatment also destroyed vitamin C and B1 in black fungus. However, when the concentration of sodium metabisulfite was 0.5% and the soaking time was 20 or 30 minutes, the color of black fungus improved significantly without negatively affecting its nutrients. Therefore, the use of sodium metabisulfite improved the quality of black fungus to some extent.
Article
Chemistry, Analytical
Jia Kong, Jinyao Hu, Jia Li, Jiaxing Zhang, Yuhe Shen, Tianli Yue, Xihui Shen, Yuefei Wang, Zhonghong Li, Yinqiang Xia
Summary: Reconstructing miniaturized peptides to mimic specific protein functions is appealing but challenging. In this study, we propose a practical approach to construct a mimetic peptide of redox-sensitive green fluorescent protein-2 (roGFP2) by rethreading aromatic residues adjacent to the chromophore fragment. By fine-tuning the residues, we designed a mini tetrapeptide (Cys-Phe-Phe-His) that acts as a hydrogen peroxide sensor using ratiometric fluorescence. The roGFP2 mimetic tetrapeptide, with its assembly-induced emissions, is biocompatible, photostable, and exhibits competitive fluorescent properties compared to roGFP2. We demonstrated the ability of the ratiometric tetrapeptide to sense hydrogen peroxide in acidic chambers, providing a promising approach for artificially designing miniaturized peptides with desired functions.
ANALYTICAL CHEMISTRY
(2023)
Article
Food Science & Technology
Qiannan Zhao, Zewei Wang, Xin Wang, Xiaohai Yan, Qi Guo, Yuan Yue, Tianli Yue, Yahong Yuan
Summary: The release of phenolic compounds and their bioactivity during digestion and fermentation of mulberry leaves were investigated. The bioavailability of total phenolics and flavonoids in fermented mulberry leaves (F-MLs) were 10.14 +/- 1.81% and 6.66 +/- 0.55%, respectively. There was no significant difference in the inhibitory activity of alpha-glucosidase during gastrointestinal digestion. F-MLs exhibited higher phenolic bioaccessibility, antioxidant activities, and short-chain fatty acid production, making them a promising candidate for health food supplements.
FOOD RESEARCH INTERNATIONAL
(2023)
Review
Food Science & Technology
Rui Sun, Yefan Niu, Menghui Li, Yuanye Liu, Kai Wang, Zhenpeng Gao, Zhouli Wang, Tianli Yue, Yahong Yuan
Summary: This review discusses the rationalization of steps and sequences of pectin processing, the suitability of emerging technological applications, and the relationship between structure and intended function. The results show that natural deep eutectic pretreatment is beneficial for subsequent water extraction and can improve the extraction efficiency of ohmic heating. The right treatment sequence for emerging technologies enables pectin with unique rheological properties and prebiotic activity. Therefore, developing pectin-based synbiotics is important for protection of probiotic viability and promotion of human health.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2023)
Article
Food Science & Technology
Gengan Du, Yudie Qing, Huanzi Wang, Na Wang, Tianli Yue, Yahong Yuan
Summary: This study investigated the changes in microbial growth, physicochemical properties, phenolics, enzyme activity, and antioxidant activity of Goji berry juice during fermentation with Tibetan kefir grains (TKG). The results showed that TKG grew well in Goji berry juice, with yeasts dominating in the later stages of fermentation. The fermentation process led to significant changes in the composition of the juice, including the decrease of lactobacillus and increase of acetobacter. The fermentation also resulted in the increase of total soluble flavonoids and the identification of various compounds with potential health benefits.
Article
Nanoscience & Nanotechnology
Jianrui Qi, Zewei Wang, Xin Wen, Weiteng Tan, Yahong Yuan, Tianli Yue
Summary: By utilizing the natural biofilm on magnetosomes and copper ions, organic-inorganic nanoflowers can be synthesized, which exhibit strong antibacterial effects and promote wound healing with biocompatibility.
ACS APPLIED MATERIALS & INTERFACES
(2023)
Article
Agriculture, Multidisciplinary
Qiuxia Fan, Xinru Dong, Zewei Wang, Yuan Yue, Yahong Yuan, Zhouli Wang, Tianli Yue
Summary: Hexanal has antimicrobial activity against Vibrioparahaemolyticus, but its antibacterial effect and mechanism have not been fully studied. This research used proteomics and metabolomics to investigate the mechanism of action of hexanal. The results showed that hexanal treatment reduced ATP concentration, increased membrane permeability, and disrupted cell morphology and ultrastructure of V. parahaemolyticus. Proteomics and metabolomics analysis identified numerous differentially expressed proteins and metabolites involved in various biological pathways. Bioinformatics analysis revealed that hexanal damaged cell membranes, inhibited nucleotide metabolism, and disrupted carbohydrate and TCA cycles, leading to growth inhibition and death of V. parahaemolyticus. This study provides valuable insights into the antibacterial mechanism of hexanal and its potential application in the seafood industry.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2023)
Article
Agriculture, Multidisciplinary
Leran Wang, Rui Cai, Jierong Zhang, Xiaoshuang Liu, Saiqun Wang, Qian Ge, Zidan Zhao, Tianli Yue, Yahong Yuan, Zhouli Wang
Summary: Yeast strain 20-G was found to effectively remove OTA through biosorption and biodegradation, with peroxidase playing a key role in reducing OTA toxicity. Degradation products of OTA were identified as less toxic, and animal experiments showed that yeast 20-G intervention could mitigate OTA-induced damage in mice.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2023)
Article
Biochemistry & Molecular Biology
Lixia Zan, Wenyi Zhang, Shufeng Shang, Yuanyuan Cui, Jinjin Pei, Yahong Yuan, Tianli Yue
Summary: The aim of this study was to investigate the effects of selenium-enriched Lactobacillus plantarum on colitis and liver inflammation induced by sodium dextran sulfate in mice. The results showed that selenium-enriched Lactobacillus plantarum alleviated inflammation symptoms in the colon and liver, downregulated NF-kappa B-P65 pathway factors, and altered the composition and structure of the gut microbiota.
Review
Food Science & Technology
Xiaohai Yan, Hong Chen, Gengan Du, Qi Guo, Yahong Yuan, Tianli Yue
Summary: Fluorescent aptasensors have been rapidly developed as a simple, fast, highly-affinity, and specific method for the detection of mycotoxins in food. This review provides an overview of principles, constituent elements, types, and applications of fluorescent aptasensors for mycotoxin detection. It also summarizes screening results of aptamers used in fluorescent aptasensors to facilitate further research. Additionally, current challenges and future perspectives in fluorescent aptasensors for mycotoxin detection are discussed.
