Article
Food Science & Technology
Ligang Yu, Yong Li, Chang Gao, Yukun Yang, Maomao Zeng, Jie Chen
Summary: This study investigated the levels of N-epsilon-carboxymethyl-lysine (CML) and N-epsilon-carboxyethyl-lysine (CEL) in commercial meat products. The results showed variations in CML and CEL levels among different meat products, which were influenced by processing methods and additives.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Food Science & Technology
Siqi Zhang, Pengcheng Zhou, Peng Han, Hao Zhang, Shiyuan Dong, Mingyong Zeng
Summary: The study investigated the formation of advanced glycation end products (AGEs) in a fish myofibrillar protein and glucose (MPG) model system at different temperatures and heating durations. The characterization of protein structures was also analyzed. The findings revealed that the covalent binding of glucose and myofibrillar protein promoted protein aggregation, and the increase of CEL level was related to the unfolding of fish myofibrillar protein caused by thermal treatment. Moreover, CEL and CML formation were negatively correlated with T-SH content and particle size during thermal treatment. These insights provide valuable information on the formation of AGEs in fish products.
Article
Food Science & Technology
Mehmet Emin Aydemir, Serap Kilic Altun, Kasim Takim
Summary: The aim of this study was to investigate the effect of naringenin on the inhibition of N-epsilon-(carboxymethyl)lysine (CML) formation during the cooking of meatballs. The study also explored the relationship between CML formation, TBARS levels, pH, and sensory properties. The results showed that the addition of naringenin inhibited CML formation, slowed down oxidation, and did not negatively affect the sensory properties of the meatballs. This research provides valuable insights for the production of healthier fried foods with reduced advanced glycation end products (AGEs) formation.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Nutrition & Dietetics
Pengcheng Zhou, Shiyuan Dong, Mingyong Zeng
Summary: This study investigated the effects of different thermal processing methods on the formation of AGEs in Pacific oysters and found that sous vide treatment at 70 degrees C was effective in reducing AGEs formation. The levels of fat content, oxidation, and moisture content were found to have an impact on AGEs formation.
FRONTIERS IN NUTRITION
(2022)
Article
Plant Sciences
Sylwia Mildner-Szkudlarz, Aleksander Siger, Krzysztof Przygonski, Elzbieta Radziejewska-Kubzdela, Renata Zawirska-Wojtasiak
Summary: This study investigated the effects of adding grape by-product on the quality of biscuits and found that incorporating grape by-product led to improved antioxidant properties, flavor, and reduced lipid oxidation. Biscuits stored in a modified atmosphere also showed better lipid oxidation resistance.
PLANT FOODS FOR HUMAN NUTRITION
(2022)
Article
Biochemistry & Molecular Biology
Harshavardhana H. Ediga, Patrick Hester, Adithi Yepuri, Geereddy Bhanuprakash Reddy, Satish K. Madala
Summary: The extracellular matrix (ECM) is a complex protein network that plays important roles in cell structure and behavior. This study investigated the effects of a glycation end-product called CML on ECM and found that it negatively regulates fibroblast activation.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2023)
Article
Food Science & Technology
Ligang Yu, Zhiyong He, Maomao Zeng, Yukun Yang, Jie Chen
Summary: The study found that mild oxidation and hydrolysis of MFP promote the formation of CML, while severe oxidation impedes CML generation. The effects of oxidation and hydrolysis on CML formation in MFP are primarily dependent on the degree of structural changes in MFP.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Agriculture, Multidisciplinary
Xin-Yue Yuan, Jingbo He, Hongfei Su, Huilin Liu, Baoguo Sun
Summary: In this study, magnetically controlled nanorobots integrated with an optosensing platform were developed for specific anchoring, accurate determination, and efficient scavenging of CML in dairy products. The nanorobots showed fast responsive performance and recyclability, providing a versatile strategy for effective detection and control of hazards in food.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2023)
Article
Toxicology
Ting-Yu Chang, Kuo-Cheng Lan, Chia-Hung Wu, Meei-Ling Sheu, Rong-Sen Yang, Shing-Hwa Liu
Summary: Despite limited discussion, diabetes mellitus is considered a risk factor for primary bone cancer. In this study, it was found that hyperglycemia affects the stemness and malignancy of chondrosarcoma cells. Furthermore, it was discovered that the advanced glycation end product CML enhances chondrosarcoma stemness and metastasis.
ARCHIVES OF TOXICOLOGY
(2023)
Article
Food Science & Technology
Suhong Huang, Xiaoli Dong, Yulong Zhang, Ming Huang, Yuandong Zheng
Summary: Advanced glycation end products (AGEs) may pose health risks, and processing and storage can accelerate the generation of AGEs in meat. This study investigates the impact of post-mortem aging and storage on the formation of N-epsilon-carboxymethyl-lysine (CML) in raw and cooked chicken meat, and finds that CML content is positively correlated with fat oxidation, protein oxidation, and glyoxal, and negatively correlated with lysine.
FOOD SCIENCE AND HUMAN WELLNESS
(2022)
Article
Food Science & Technology
Na Li, Xuan Wu, Hailong Liu, Diandong Xie, Shuqi Hao, Zeyu Lu, Wei Quan, Jie Chen, Huaide Xu, Mei Li
Summary: This study investigates the effect of various edible oils on the formation of protein-bound CML in roasted pork patties. The results show that some edible oils can reduce the accumulation of protein-bound CML, decrease lysine loss and glyoxal production, which may be attributed to the fatty acid compositions of the oils.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Chemistry, Applied
Xingyong Liu, Xinglian Chen, Tao Lin, Benlin Yin, Qiwan Li, Luxiang Wang, Jinliang Shao, Juan Yang
Summary: The study found that the level of CML in coffee increased slowly, then sharply decreased, and reached the lowest level after roasting at 235 degrees Celsius for 12 minutes. Different CQAs isomers had varying effects on CML levels, suggesting that adjusting CQAs levels could control CML formation.
Article
Materials Science, Paper & Wood
Santosh Shivaji Biranje, Yifei Shi, Jianzhong Sun, Lu Cheng, Haixin Jiao, Xuechu Lu, Sivasamy Sethupathy, Qianqian Wang, Ravindra V. Adivarekar, Jun Liu
Summary: Researchers utilized 3D bioprinting to create a customizable scaffold using EPL bioconjugated cellulose nanofibrils (TCNFs). The resulting composite scaffold exhibited a mesoporous structure and high specific surface area, allowing for efficient adsorption of red blood cells and antimicrobial activity against wound-infecting pathogens. This work combines the advantages of 3D bioprinting and the unique characteristics of TCNF/EPL-based composite for biomedical applications.
Article
Materials Science, Multidisciplinary
Ying Lu, Zuojia Xiang, Ning Li, Xiaobo Huang, Jianbo Song
Summary: In this study, a photocurable bioink composed of modified EPL-MA was developed for DLP 3D printing. Using DLP technology, highly complex organ model structures can be built with excellent reliable biocompatibility.
Article
Cardiac & Cardiovascular Systems
Zhen Sun, Lili Zhang, Kai Yin, Guangyao Zang, Yongjiang Qian, Xiang Mao, Lihua Li, Qing Jing, Zhongqun Wang
Summary: This study reveals that N-epsilon-carboxymethyl-lysine (CML) promotes arterial calcification in diabetic patients by regulating the phosphorylation and acetylation levels of NFATc1. This provides insights into the important mechanism of CML in diabetic arterial calcification.
Article
Environmental Sciences
Lei Zhang, Jiahuai Zhang, Sai Fan, Yuxin Zhong, Jingguang Li, Yunfeng Zhao, Song Ni, Jiaying Liu, Yongning Wu
Summary: This case-control study investigated the associations between urinary concentrations of bisphenols and the risk of papillary thyroid cancer (PTC). The results showed significant positive associations between bisphenol F (BPF) concentration and PTC risk, but negative associations between bisphenol A (BPA) and bisphenol S (BPS) concentrations and PTC risk in the overall population. However, the significant associations were only observed in non-smoking women after stratification by age and smoking.
Article
Engineering, Environmental
Feng Han, Jiaying Liu, Yuxin Wang, Jingguang Li, Bing Lyu, Yunfeng Zhao, Yongning Wu
Summary: The mechanism of blood to milk transfer of PFOS and Cl-PFESAs was studied using 145 paired maternal serum and human milk samples. The transfer efficiency was found to be influenced by the physicochemical properties and primary components of human milk. Results suggest that passive diffusion through the paracellular route may be the main transfer pathway for PFOS and Cl-PFESAs from blood to milk.
ENVIRONMENTAL SCIENCE & TECHNOLOGY
(2023)
Article
Engineering, Environmental
Yizhong Shen, Yunlong Wei, Xiang Gao, Chao Nie, Jianlong Wang, Yongning Wu
Summary: Scientists successfully synthesized a novel blue fluorescence nanozyme CeO2@TPE with high peroxidase-like activity. By embedding aggregation-induced emission (AIE) tetraphenylethene (TPE) into hollow CeO2 nanospheres and combining ethanol oxidase (AOX) and o-phenylenediamine (OPD), they developed an enzymatic cascade activation ratiometric fluorescence-colorimetric dual-mode system for detecting methyl mercaptan (CH3SH). This study provides a new insight into designing target-responsive enzymatic cascade activation systems and enables real-time point-to-point detection of environmental health.
ENVIRONMENTAL SCIENCE & TECHNOLOGY
(2023)
Article
Engineering, Environmental
Xuezhen Zhao, Bing Lyu, Lei Zhang, Jingguang Li, Yunfeng Zhao, Yongning Wu, Zhixiong Shi
Summary: Based on the 6th China Total Diet Study, both legacy and novel brominated flame retardants (BFRs) were found in animal-derived foods across China. The levels and estimated dietary intakes (EDIs) of most BFRs showed a significant decrease compared to previous studies conducted from 2007 to 2011. Meat consumption was identified as the primary source of dietary BFR intake. However, daily dietary intakes of BFRs were still unable to cause significant health risks to the general population in China.
JOURNAL OF HAZARDOUS MATERIALS
(2023)
Article
Chemistry, Applied
Feifei Huang, Lei Zhang, Moqin Zhou, Jianwen Li, Qing Liu, Bo Wang, Ke Deng, Pingping Zhou, Yongning Wu
Summary: Polycyclic aromatics hydrocarbons (PAHs) are commonly found in foods and the environment and have carcinogenic and mutagenic potential. A study in China determined the concentrations of 16 PAHs in commonly consumed food items. Edible vegetable oils had the highest concentration of PAHs, while fruits had the lowest. PAH4 was identified as a suitable indicator for PAH contamination, and the overall dietary exposure for PAHs in the Chinese population was estimated to be within safe limits.
FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT
(2023)
Article
Agriculture, Multidisciplinary
Chi Zhang, Heli Li, Huijing Shen, Bing Lyu, Shaohua Li, Jingguang Li, Yunfeng Zhao, Dawei Chen, Yongning Wu
Summary: This study is the first nationwide study in China on the chronic health risks of chlorothalonil and its metabolite (4-OH-chlorothalonil) for Chinese adults and breastfed infants. The study found that chlorothalonil and 4-OH-chlorothalonil were detected in dietary samples, with higher levels in Northwest China and Shandong regions. Other exposure routes besides dietary intake were also identified. The study concluded that the chronic health risks from dietary exposure to chlorothalonil and 4-OH-chlorothalonil are low for Chinese adults and breastfed infants.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2023)
Article
Nutrition & Dietetics
Lan Ma, Huijing Shen, Xiaohong Shang, Shuang Zhou, Bing Lyu, Xin Zhao, Jingguang Li, Yunfeng Zhao, Yongning Wu
Summary: The recent total diet study comprehensively evaluated the intake of nutrient elements in the general Chinese population. Plant foods were the main source of both macro-elements and trace elements. The average intake of Na, Ca, Mg, Zn, and Se did not meet the health guidance values, while the intake of K, P, Mn, Fe, Cu, Mo, and Cr fell within a reasonable range. A dietary imbalance was identified in the Na/K ratio and Ca/P ratio. This study highlights the importance of salt reduction and dietary structure optimization for the population.
Article
Nutrition & Dietetics
Hangyu Yu, Rui Wang, Yunfeng Zhao, Yan Song, Haixia Sui, Yongning Wu, Hongjian Miao, Bing Lyu
Summary: The sixth Total Diet Study (TDS) of China conducted a nationwide study to evaluate the health effects of MSG. The study analyzed 168 samples from seven food categories of the typical Chinese daily diet to determine MSG content, consumption patterns, and associated risks. The study found that the highest MSG level in the Chinese population's daily diet was 8.63 g/kg. By combining food consumption and MSG content measurements, the estimated MSG intake for the general population of China was 17.63 mg/kg bw/d, while the apparent consumption alone resulted in an overestimated intake of 40.20 mg/kg bw/d due to the omission of MSG loss during cooking. The study also compared and analyzed MSG content, food category contributions, and ingestion levels across different nations to provide a global perspective. Furthermore, a realistic, logical, and precise risk assessment protocol for daily MSG intake was developed in this article.
Article
Allergy
Hua Feng, Jiangdong Zhou, Yuanan Lu, Qian Zhao, Zifei Yang, Xiujuan Xiong, Nan Luo, Yan Chen, Lianglu Wang, Yongning Wu
Summary: The prevalence of self-reported food allergy among adults in China is approximately 4.0%, with 3.1% in men and 4.8% in women. The most common allergic symptom is skin reaction, reported by 63.9% of participants with self-reported food allergy. Shrimp, mollusks, and mango are the most common allergenic foods, accounting for 39.8%, 20.8%, and 18.7% of cases respectively. Gender, age, and other allergic conditions are associated factors with food allergy in adults.
WORLD ALLERGY ORGANIZATION JOURNAL
(2023)
Article
Engineering, Environmental
Xin Liu, Lei Zhang, Jiaying Liu, Gerili Zaya, Yuxin Wang, Qian Xiang, Jingguang Li, Yongning Wu
Summary: Growing toxicologic evidence suggests that emerging perfluoroalkyl substances (PFASs), like chlorinated polyfluoroalkyl ether sulfonate (Cl-PFESA), may be as toxic or more toxic than perfluorooctanesulfonate (PFOS) and perfluorooctanoic acid (PFOA). This study examined the effects of these substances on newborn thyroid homeostasis and found that 6:2 Cl-PFESA has a more pronounced impact on newborns' thyroid homeostasis compared to PFOS. The findings suggest the importance of comparing the thyroid disruption caused by emerging and legacy PFASs in human health risk assessment.
ENVIRONMENTAL SCIENCE & TECHNOLOGY
(2023)
Article
Chemistry, Applied
Yajie Wang, Jing Cao, Guanzhao Wang, Tao Wei, Kexin Hu, Wenqi Yi, Pingyang Zeng, Huifang Li, Yongning Wu, Qinghua He
Summary: Three ZIFs materials were synthesized and applied to the adsorption and detoxification of gossypol in cottonseed oil. The materials exhibited good crystal structure, thermal stability, and high specific surface area. The adsorption processes followed pseudo-second-order kinetics and were better described by the Langmuir model. The ZIFs materials showed high detoxification rates in both spiked and real cottonseed oil samples.
Article
Food Science & Technology
Hui -Ming Chen, Quan Zhou, Li-Jun Huang, Jun Lin, Jia-Fei Liu, Zi-Yong Huang, Rong-Lin Zhang, Jing-Jing Wang, Yong Zhao, Yong-Ning Wu, Xing-Fen Yang, Wei-Liang Wu
Summary: This study aimed to evaluate the effects of curcumin-mediated photodynamic treatment (PDT) on the shelf-life quality of ready-to-eat salmon fillets. The results showed that PDT had outstanding bacterial inhibition and extended the shelf-life of salmon fillets. Additionally, PDT was able to maintain the physicochemical indicators and freshness of the salmon fillets, and improve the sensory scores.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Agriculture, Multidisciplinary
Guojian Wu, Abudoushukeer Dilinaer, Peng Nie, Xin Liu, Zhi Zheng, Pengjie Luo, Wenjuan Chen, Yongning Wu, Yizhong Shen
Summary: Developing efficient meat freshness assays is crucial for ensuring food safety. In this study, a bimetallic nanozyme Fe@CeO2 with high peroxidase-like activity was synthesized, and a self-supplying enzymatic cascade catalytic system was developed for colorimetric and photothermal detection of meat freshness. The assay showed both reliability and sensitivity, providing new insights for onsite visual monitoring of meat freshness.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2023)
Article
Biochemistry & Molecular Biology
Jinde Liu, Qiao Rong, Chunxiao Zhang, Ali Tariq, Lin Li, Yongning Wu, Feifei Sun, Michal Tomczyk
Summary: It has been reported that Mori Folium (MF) and Eucommiae Cortex (EC) exhibit pharmacological effects in the treatment of immunosuppression. This study aimed to explore the mechanism of action of MF and EC against immunosuppression using network pharmacology, molecular docking, molecular dynamics simulations, and animal experiments. The results obtained from network pharmacology identified important components, hub targets, and signaling pathways involved in the treatment of immunosuppression. Molecular docking and dynamics simulations confirmed the stable binding of certain critical components to hub targets. Animal experiments also demonstrated the significant effect of MF and EC in treating immunosuppression. These findings suggest that MF and EC may have a multi-component, multi-target, and multi-pathway mode of action in treating immunosuppression.
Article
Biochemistry & Molecular Biology
Luyao Zhang, Jialu Liu, Bufan Xu, Di Wu, Yongning Wu, Guoliang Li
Summary: In this study, the effects of exposure to different concentrations of beta-carbolines norharman and harman on the survival rate and behaviors of C. elegans were assessed. The changes in antioxidant system, neurotransmitter levels, and acetylcholinesterase activity were evaluated. RNA-seq analysis identified potential molecular mechanisms underlying the toxic effects of norharman and harman. The results suggest that long-term exposure to low doses of beta-carbolines in food poses a risk of neurotoxicity.
