Article
Chemistry, Multidisciplinary
Peng Zhang, Jingjing Li, Jing Sun, Yuanxin Li, Kai Liu, Fan Wang, Hongjie Zhang, Juanjuan Su
Summary: This study reports the creation of freezing tolerant protein fibers with favorable ice-phobic capacity and cryogenic mechanical performance through genetic engineering. These fibers, composed of chimeric recombinant proteins, exhibit excellent ice recrystallization inhibition activity and maintain remarkable mechanical properties and stability in subzero environments.
ADVANCED FUNCTIONAL MATERIALS
(2022)
Article
Materials Science, Multidisciplinary
Elizabeth A. Delesky, Luis F. Garcia, Aparna J. Lobo, Rebecca A. Mikofsky, Nicolas D. Dowdy, Jaqueline D. Wallat, Garret M. Miyake, Wil V. Srubar
Summary: Ice growth mitigation is a challenge for multiple industries. Inspired by ice-binding proteins (IBPs), researchers have developed a bioinspired polymer, pHPMA, that shows strong ice recrystallization inhibition (IRI) activity at ultralow nanomolar concentrations. This study provides valuable insights into the synthesis and characterization of potent bioinspired materials that mimic the behavior of native IBPs.
ACS APPLIED POLYMER MATERIALS
(2022)
Article
Crystallography
Wentao Yang, Yucong Liao, Qi Shi, Zhaoru Sun
Summary: Antifreeze glycoproteins (AFGPs) are powerful inhibitors of ice recrystallization and have been widely studied. However, there is still controversy about the molecular mechanism of how they inhibit ice growth, particularly the group responsible for binding AFGPs to ice. In this study, molecular dynamics simulations are used to investigate the atomistic details of AFGP8 binding to ice. The results show that AFGP8 can bind to ice through backbone dominant binding, disaccharide dominant binding, and weak binding. Hydrogen-bonding and hydrophobic groups contribute equally to the binding and synergistically promote it. The work provides valuable insights into the ice growth inhibition mechanism of AFGP8, which can aid in the design of efficient cryoprotectants.
Article
Multidisciplinary Sciences
Corey A. Stevens, Fabienne Bachtiger, Xu-Dong Kong, Luciano A. Abriata, Gabriele C. Sosso, Matthew Gibson, Harm-Anton Klok
Summary: Developing molecules that mimic the properties of naturally occurring ice-binding proteins is challenging, but researchers have used phage display to identify a short peptide mimic containing only 14 amino acids. Key residues were identified through mutational analysis, and molecular dynamics simulations revealed a potential mechanism of action for ice binding. The peptide was also utilized for protein purification directly from cell lysate, demonstrating its biotechnological potential.
NATURE COMMUNICATIONS
(2021)
Review
Biotechnology & Applied Microbiology
Soudabeh Ghalamara, Sara Silva, Carla Brazinha, Manuela Pintado
Summary: Antifreeze proteins (AFPs) have significant potential as food additives due to their ability to inhibit ice crystal growth and recrystallization, improving the quality and shelf-life of frozen products. While limitations such as production technology and protein availability exist, small concentrations of AFPs have already shown activity, making them a promising option for future food applications.
BIORESOURCES AND BIOPROCESSING
(2022)
Review
Biochemistry & Molecular Biology
Abirami Baskaran, Manigundan Kaari, Gopikrishnan Venugopal, Radhakrishnan Manikkam, Jerrine Joseph, Parli Bhaskar
Summary: Antifreeze proteins are produced by organisms to adapt to extreme cold environments, protecting cells from ice crystal formation by lowering the freezing point of body fluids. These proteins, with diverse structures, modify ice crystal growth to thrive in cold conditions. Antifreeze proteins have a wide range of applications in industry, biomedicine, and food storage.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2021)
Article
Plant Sciences
Collin L. Juurakko, Melissa Bredow, George C. DiCenzo, Virginia K. Walker
Summary: A cluster of ice recrystallization inhibition (BdIRI) genes in Brachypodium distachyon, a model forage crop, encode antifreeze proteins that adsorb to ice crystals and inhibit their growth. Knockdown of these genes in transgenic plants resulted in reduced antifreeze activity and increased sensitivity to freezing and pathogen infection, without apparent developmental defects. These findings demonstrate the potential of using these proteins in biotechnological applications for cryopreservation and enhancing freeze and pathogen tolerance in crops.
Article
Biochemistry & Molecular Biology
Panagiotis G. Georgiou, Nina L. H. Kinney, Ioanna Kontopoulou, Alexander N. Baker, Steven A. Hindmarsh, Akalabya Bissoyi, Thomas R. Congdon, Thomas F. Whale, Matthew I. Gibson
Summary: Researchers have developed a synthetic polymeric ice nucleator that mimics the assembly of ice binding proteins. The nucleation activity of the ice binding polymer is shown to be dependent on side-chain density. This study provides a synthetic framework for investigating heterogeneous ice nucleation and offers potential applications in biotechnology.
Article
Multidisciplinary Sciences
Chanseok Lee, Yedam Lee, Woo Hyuk Jung, Tae-Yeon Kim, Taehwi Kim, Do-Nyun Kim, Dong June Ahn
Summary: Self-assembled DNA origami nanostructures can serve as cryoprotectant agents, protecting cells from damage during freeze-thaw cycles. Functionalized DNA nanopatches improve cell viability and exhibit minimal dependence on cryopreservation period and conditions.
Article
Chemistry, Applied
Yuan Yuan, Madison Fomich, Vermont P. Dia, Tong Wang
Summary: The aim of this research was to enhance the ice recrystallization inhibition (IRI) activity of zein and gelatin hydrolysates (ZH and GH) by succinylation modification. Modified hydrolysates (SA modified ZH and OSA modified GH) decreased the average Feret's diameter of ice crystal from 50.2 μm to 28.8 μm and 29.5 μm, respectively. Succinylated samples also exhibited altered surface hydrophobicity, potentially contributing to their enhanced IRI activity. This study demonstrates that succinylation of food-derived protein hydrolysates can improve their IRI activity.
Review
Biochemistry & Molecular Biology
Xiaojun Wu, Fanglian Yao, Hong Zhang, Junjie Li
Summary: Cell-based therapy relies on cryopreservation technology for the production of therapeutic cells, with antifreeze proteins (AFPs) and their mimetics playing a crucial role in post-thaw cell viability. The current state of AFP mimetics fabrication is chaotic, lacking common guidelines for design. A comprehensive understanding of the antifreezing mechanism of AFPs will facilitate the reconstruction of their function and help clarify the relationship between structure and function in early stage biomimetics.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2021)
Article
Polymer Science
Zhengyu Piao, Jin Kyung Park, Madhumita Patel, Hyun Jung Lee, Byeongmoon Jeong
Summary: This study found that poly(L-alanine-co-L-lysine) (PAK) exhibits IRI activity similar to poly(vinyl alcohol) and generates cubic-to-spherical shaped ice crystals, showing superior performance. In contrast, poly(L-alanine-co-L-aspartic acid) (PAD) and poly(ethylene glycol) (PEG) with similar molecular weights did not provide significant IRI activity. FTIR and circular dichroism spectroscopies indicated that PAK forms alpha-helices, while PAD forms random coils in water. Additionally, dynamic ice shaping study suggested strong interaction between PAK and ice crystals, while PAD and PEG only weakly interact.
Article
Polymer Science
Weiwen Hua, Yuanguang Wang, Cun-Yue Guo, Jianjun Wang, Songjun Li, Li Guo
Summary: The study shows that peptoids with different side chains can significantly inhibit ice recrystallization and reduce crystal grain size, without thermal hysteresis. Peptoids with methyl, ethyl, and amino groups on side chains can modulate ice crystal shape, while peptoids bearing hydroxyl and ethyl groups decrease ice growth rate the most.
JOURNAL OF INORGANIC AND ORGANOMETALLIC POLYMERS AND MATERIALS
(2021)
Article
Multidisciplinary Sciences
Shu Tian, Ruiqi Li, Xinmeng Liu, Jiancheng Wang, Junyu Yu, Sijia Xu, Yunqing Tian, Jing Yang, Lei Zhang
Summary: Anti-icing coatings on outdoor infrastructures are prone to mechanical injuries during various icing scenarios. This study clarifies the mechanisms of surface-defect-induced icing, and develops a self-healing anti-icing coating inspired by antifreeze-proteins. The coating inhibits ice nucleation, propagation, and adhesion, and can autonomously self-heal to prevent defect-induced icing.
Article
Chemistry, Applied
K. Monalisa, Mario Shibata, Tomoaki Hagiwara
Summary: Ice recrystallization (IR) is an undesirable phenomenon where ice crystals grow in a frozen medium. In this study, the IR kinetics of wheat flour system were investigated under isothermal conditions and the inhibitory effect of wheat flour was analyzed. The results showed that wheat flour reduced the size and size distribution of ice crystals, suggesting that narrowing the size distribution is the mechanism for IR inhibition. Additionally, combining antifreeze protein III with the wheat flour system further decreased the IR rate.
FOOD HYDROCOLLOIDS
(2023)
Article
Plant Sciences
Pamela Dall'Asta, Aline Cristina Velho, Tomas Pellizzaro Pereira, Marciel Joao Stadnik, Ana Carolina Maisonnave Arisi
PHYSIOLOGY AND MOLECULAR BIOLOGY OF PLANTS
(2019)
Article
Food Science & Technology
Gustavo Luiz Venturelli, Joana Laura Bischoff, Mirella Christine Scariot, Gabriela Barbosa Rossi, Ana Carolina Maisonnave Arisi
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2019)
Article
Biotechnology & Applied Microbiology
Carolinne Odebrecht Dias, Mirella Crhistine Scariot, Renata Dias de Mello Castanho Amboni, Ana Carolina Maisonnave Aris
ANNALS OF MICROBIOLOGY
(2020)
Article
Microbiology
Elisandra Triches da Cunha, Ana Marina Pedrolo, Franciele Paludo, Mirella Crhistine Scariot, Ana Carolina Maisonnave Arisi
ARCHIVES OF MICROBIOLOGY
(2020)
Article
Food Science & Technology
Silvani Verruck, Kelly Justin Silva, Helena de Oliveira Santeli, Mirella Christine Scariot, Gustavo Luiz Venturelli, Elane Schwinden Prudencio, Ana Carolina Maisonnave Arisi
FOOD RESEARCH INTERNATIONAL
(2020)
Article
Food Science & Technology
Gabriela Polmann, Gabriela Barbosa Rossi, Gerson Lopes Teixeira, Laercio Galvao Maciel, Alicia de Francisco, Ana Carolina Maisonnave Arisi, Jane Mara Block, Maria Manuela Camino Feltes
Summary: The aqueous and solid fractions obtained from the aqueous extraction of pecan nut oil assisted by Alcalase(R) were evaluated, showing potential for application in food based on their properties and composition.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
(2022)
Article
Food Science & Technology
Gabriela Barbosa Rossi, Siluana Katia Tischer Seraglio, Tuany Camila Honaiser, Isabela Maia Toaldo, Ana Carolina de Oliveira Costa, Josias Correa de Faria, Ana Carolina Maisonnave Arisi
Summary: Common bean seeds are a cost-effective protein source rich in bioactive compounds with antioxidant activity. Germination for 36 hours enhances antioxidant capacity, and cooking combined with enzymatic digestion improves antioxidant capacity of bean protein isolates.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Biotechnology & Applied Microbiology
Lorena Dutra-Silva, Filipe P. Matteoli, Ana Carolina Maisonnave Arisi
Summary: The Gram-positive bacterium Lacticaseibacillus rhamnosus has been shown to have beneficial health effects. In this study, we investigated the genomic diversity and gene distribution patterns of L. rhamnosus strains. We found that L. rhamnosus has a diverse pangenome and can be classified into eight phylogroups. Certain phylogroups showed highly conserved gene distribution patterns, while others exhibited more variability. Our findings shed light on the distribution of biotechnologically relevant genes in L. rhamnosus populations, which can be useful for the development of more efficient probiotic products.
PROBIOTICS AND ANTIMICROBIAL PROTEINS
(2023)
Article
Microbiology
Elisandra Triches da Cunha, Ana Marina Pedrolo, Jessica Cavalheiro Ferreira Bueno, Tomas Pelizzaro Pereira, Claudio Roberto Fonseca Sousa Soares, Ana Carolina Maisonnave Arisi
Summary: This study investigated the colonization and growth-promoting effect of H. seropedicae strain SmR1 on maize in the early stages of development. The results showed that inoculation with H. seropedicae significantly increased the root biomass of maize, indicating its potential as an inoculant in agricultural systems.
ARCHIVES OF MICROBIOLOGY
(2022)
Article
Ecology
Ana Marina Pedrolo, Filipe Pereira Matteoli, Claudio Roberto Fonseca Sousa Soares, Ana Carolina Maisonnave Arisi
Summary: The genus Herbaspirillum has gained attention for its potential diazotrophic strains and beneficial effects on plant growth. However, further exploration revealed that this genus is not limited to plant beneficial interactions, but also involved in phytopathogenesis and nosocomial infections. Through genome analysis and phylogenetic study, we found that all described Herbaspirillum species are well defined, except for H. aquaticum and H. huttiense. We also discovered that the nif genes are highly prevalent in H. rubrisubalbicans, but share a similar gene arrangement and ancestral origin with other Herbaspirillum species.
Article
Food Science & Technology
Tuany Camila Honaiser, Stefany Grutzmann Arcari, Keli Cristina Fabiane, Maurisrael de Moura Rocha, Isabela Maia Toaldo Fedrigo, Ana Carolina Maisonnave Arisi
Summary: This study evaluated the bioaccessibility and synergistic effects of polyphenols in cowpea beans and orange juice through in vitro co-digestion. The results showed that cooking and solvent extraction affected the concentrations of polyphenols in cowpea beans, and thermal treatment enhanced their bioaccessibility. Co-digestion of cowpea beans and orange juice increased the content of bioaccessible phenolics and promoted positive interactions between polyphenols.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Review
Microbiology
Elisandra Triches da Cunha, Ana Marina Pedrolo, Ana Carolina Maisonnave Arisi
Summary: The use of commercial bacterial inoculants formulated with plant-growth promoting bacteria (PGPB) in agriculture has become prominent in recent years. However, the effectiveness of these inoculants may be compromised due to the decrease in bacterial cell viability during use. This review provides an overview of research on selecting sublethal stress strategies to increase the effectiveness of bacterial inoculants. The use of sublethal stress, such as osmotic, thermal, oxidative, and nutritional stress, can enhance the survival and performance of bacterial inoculants, leading to improved plant development and disease control.
ARCHIVES OF MICROBIOLOGY
(2023)
Article
Biotechnology & Applied Microbiology
Lucia Mara dos Reis Lemos, Lorena Dutra Silva, Ana Carolina Maisonnave Arisi
Summary: This study aimed to investigate the knowledge about PCR-based methods and foodborne pathogens among Brazilian undergraduate and graduate students and professionals. Data from 1246 respondents was collected through an online questionnaire, and the analysis of knowledge scores revealed that most participants are not knowledgeable about PCR-based methods and that the level of academic training influences the knowledge of analytical foundations.
JOURNAL OF FOOD SAFETY
(2023)
Article
Food Science & Technology
Tuany Camila Honaiser, Gabriela Barbosa Rossi, Maurisrael de Moura Rocha, Ana Carolina Maisonnave Arisi
Summary: This study compared the grain protein profile of four Brazilian cowpea cultivars using 2-DE and PCA. The results showed high homogeneity among the cultivars and differences in protein abundance. The biofortified cultivars with iron and zinc were separated from the others.
FOOD PRODUCTION PROCESSING AND NUTRITION
(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.
