Article
Genetics & Heredity
Lei Chen, ZhanDong Li, Tao Zeng, Yu-Hang Zhang, ShiQi Zhang, Tao Huang, Yu-Dong Cai
Summary: The study utilized a computational model to predict protein subcellular localizations based on protein-protein interaction networks and functional annotation information. Key proteins and quantitative rules were discovered to contribute to determining protein subcellular locations. This approach may help advance the development of predictive technologies on subcellular localizations and explore the biological significance of protein subcellular localization patterns.
FRONTIERS IN GENETICS
(2021)
Article
Biochemistry & Molecular Biology
Natan Nagar, Jerome Tubiana, Gil Loewenthal, Haim J. Wolfson, Nir Ben Tal, Tal Pupko
Summary: MSAs are important tools in molecular evolution and structural biology research, allowing inference of tolerated amino acids at each site during protein evolution. EvoRator2, a deep-learning algorithm trained on protein structures, can predict tolerated amino acids at any given site based on protein structural information. It shows satisfying results for position-weighted scoring matrices (PSSM) prediction and near state-of-the-art performance in predicting mutation effects in deep mutation scanning (DMS) experiments.
JOURNAL OF MOLECULAR BIOLOGY
(2023)
Article
Food Science & Technology
Mengxue Dong, Liangjie Tian, Jiayu Li, Jie Jia, Yufei Dong, Yonggang Tu, Xuebo Liu, Chen Tan, Xiang Duan
Summary: The study modified wheat gluten protein (WGP) films by combining with different edible components to improve their physical properties. Adding different components can enhance the thermal stability, physical strength, smoothness, water resistance, and UV resistance of the films.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Yanan Xu, Zihao Wei, Changhu Xue, Qingrong Huang
Summary: The carbodiimide-mediated coupling method was used to assemble zein-polyphenol conjugates with increased total phenolic content. These conjugates showed better solubility, dispersibility, thermal stability, and lower surface hydrophobicity compared to control zein and physical mixtures.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Maria V. Salinas, Luciano M. Guardianelli, Leonardo P. Sciammaro, Gianluca Picariello, Gianfrano Mamone, Maria C. Puppo
Summary: Pistachio flour derived from the oil industry was examined for its nutritional properties as a potential food ingredient in functional foods. The flour was found to have high mineral content and unsaturated fatty acids, with proteins composed mainly of parallel beta-sheet and alpha-helix structures that can denature at temperatures above 100 degrees Celsius.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
(2021)
Article
Food Science & Technology
Jinyang Chang, Xu Yang, Jing Li, Qingquan Fu, Jiaping Zhou, Juan Zhao, Nan Zhang, Qingdai Liu, Tianxin Wang, Hao Wang
Summary: This study investigated the effects of chlorogenic acid (CA) and transglutaminase (TGase) on the physicochemical and gel properties of myofibrillar protein (MP). The results showed that TGase improved the gel structures of oxidized MP treated with CA at moderate doses. TGase also enhanced the water-holding capability and moisture distribution of the MP gel. Additionally, TGase enhanced protein cross-linking and improved gel properties.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Chemistry, Applied
Ning Liu, Ge Ren, Muniba Faiza, Daoming Li, Junjie Cui, Kun Zhang, Xiaolin Yao, Mouming Zhao
Summary: This study evaluated the effects of conventional and green extraction methods on the oil yield, physicochemical properties, and lipid compositions of pomegranate seeds oil (PSO). The results showed no significant differences in the refractive index and specific gravity of oils among different methods. PSO was rich in polyunsaturated fatty acids, and green extraction methods showed potential for obtaining PSO with high nutritional and valuable compounds.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2022)
Article
Biochemistry & Molecular Biology
Fatma Cankara, Tunca Dogan
Summary: In this study, a method called ASCARIS is proposed for the quantitative representation of single amino acid variations (SAVs) to predict their functional effects or build integrative models. ASCARIS utilizes positional feature annotations, structural features, and physicochemical properties to construct reusable numerical representations of SAVs. Experimental results show that ASCARIS has competitive and complementary performance in variant effect prediction.
COMPUTATIONAL AND STRUCTURAL BIOTECHNOLOGY JOURNAL
(2023)
Article
Environmental Sciences
Hyuntae Choi, Bohyung Choi, Yoshito Chikaraishi, Yoshinori Takano, Haryun Kim, Kitack Lee, Dhongil Lim, Kyung-Hoon Shin
Summary: This study used compound-specific isotope analysis to investigate the variation of delta N-15 associated with microbial processes in marine sediment samples. The results showed that the decrease in amino acid concentrations in sediment was accompanied by an increase in delta N-15 values. Phenylalanine displayed a depth-dependent variation in microbial utilization, while glycine showed the highest relative molar contribution and delta N-15 increase in deep sediment. These findings provide an important basis for interpreting the delta N-15 values of amino acids in sediment.
FRONTIERS IN MARINE SCIENCE
(2022)
Article
Marine & Freshwater Biology
Naoko Goto-Inoue, Keisuke Kimura, Shudai Sasaki, Mizuki Morisasa, Tsukasa Mori, Go Suzuki, Hiroshi Yamashita
Summary: In this study, the lipid contents of eggs and sperm of Acropora tenuis were analyzed, and the amount of each lipid class and fatty acid levels were calculated. The composition of the major phospholipid, phosphatidylcholine (PC), was investigated, and mass spectrometry imaging was performed to visualize molecular distribution in a bundle. It was found that the PC compositions of eggs and sperm were completely different, and n-3 fatty acids were enriched in the sperm, with eicosapentaenoic acid-conjugated PCs predominantly localized as a bundle in the sperm. This approach shows promise for analyzing bundle conditions.
Article
Chemistry, Applied
Jiao Ge, Cui-Xia Sun, Analucia Mata, Harold Corke, Ren-You Gan, Yapeng Fang
Summary: The study evaluated the surface and functional properties of various legume protein isolates, finding that adzuki bean and black kidney bean proteins have better amino acid profiles and digestibility, while black bean and speckled kidney bean showed excellence in reducing surface tension. This research suggests potential alternative legume proteins with good nutritional profiles and functionalities.
FOOD HYDROCOLLOIDS
(2021)
Article
Food Science & Technology
Mei Yang, Nana Li, Litao Tong, Bei Fan, Lili Wang, Fengzhong Wang, Liya Liu
Summary: This study compared the physicochemical properties and volatile flavor compounds of pea protein-based yogurt and mung bean protein-based yogurt. Mung bean protein-based yogurt showed superior characteristics compared to pea protein-based yogurt. The main volatile flavor compounds in both yogurts were aldehydes and ketones, with VEGE022 being more effective at reducing beany flavor than YF-L904.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Letter
Biotechnology & Applied Microbiology
Long-Can Mei, Ge-Fei Hao, Guang-Fu Yang
Summary: This article reviews the existing thermodynamic databases for protein-nucleic acid interactions and provides general comments to enhance browsing and exploration.
TRENDS IN BIOTECHNOLOGY
(2023)
Article
Food Science & Technology
Panattida Edward, Thanakorn Wongprasert, Thasorn Bunyakanchana, Panattida Siripitakpong, Kotchakorn Supabowornsathit, Tirayut Vilaivan, Inthawoot Suppavorasatit
Summary: This study extracted protein from commercial cricket powder and found that adding ammonium sulfate changed its physicochemical and functional properties. The cricket protein isolate had a high protein content, low solubility, and showed good foaming properties and oil-holding capacity.
Article
Chemistry, Multidisciplinary
Sanjay Mehra, Dhanaji R. Naikwadi, Kuldeep Singh, Ankush V. Biradar, Arvind Kumar
Summary: A waste-free chemical process using greener solvents and task-specific ionic liquids (TSILs) as catalysts and reusable solvents is proposed. The isomerization of & alpha;-pinene oxide (APO) to industrially applicable trans-carveol with high selectivity and conversion is achieved using a family of phosphorus anion-based ionic liquids (ILs). The synthesized TSILs show good chemical stability, separability, and reusability.