Article
Food Science & Technology
Long-Jie Yan, Le-Chang Sun, Kai-Yuan Cao, Yu-Lei Chen, Ling-Jing Zhang, Guang-Ming Liu, Tengchuan Jin, Min-Jie Cao
Summary: The study revealed that during autolysis, sea cucumber collagen fibers are disaggregated into fibrils, with MMP-2 playing a crucial role in this process. The pepsin-soluble collagen of sea cucumber has a native triple helix structure, and antibodies can be used to detect collagen degradation during autolysis.
Article
Chemistry, Applied
Zhi-Feng Tan, Yue Ding, Jing-Yu Tian, Zi-Qiang Liu, Jing-Ran Bi, Da-Yong Zhou, Liang Song, Gui-Bing Chen
Summary: UV irradiation caused various changes in sea cucumber coelomocytes, including calcium imbalance and abnormal morphology of the endoplasmic reticulum. Injection of the calcium chelator helped maintain intracellular calcium homeostasis in sea cucumbers and suppressed other abnormal changes. Apoptosis in sea cucumbers is mediated by calcium imbalance and follows the activation of the ER stress pathway.
Article
Agriculture, Multidisciplinary
Jinghe Sun, Jie Zheng, Yanan Wang, Sheng Yang, Jingfeng Yang
Summary: The study found that exposure to UV light led to changes in the expression of autophagy-related proteins in sea cucumbers, and the autophagy process plays an important role in maintaining the health condition of sea cucumbers. Additionally, autophagy inducers can alleviate the effects of UV light and help delay the autolysis process in sea cucumbers.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2022)
Article
Food Science & Technology
Xin Xiong, Wancui Xie, Jingwen Xie, Hang Qi, Xihong Yang, Hongyan Li, Hongxia Che, Lin Song, Xiufang Dong
Summary: By tenderizing Apostichopus japonicus body wall at 37 degrees Celsius, this study found changes in collagen fiber structure, protein oxidation, and degradation, laying the foundation for further research on the tenderization mechanism of sea cucumbers.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Yi-Nan Du, Ao-Ting Li, Jia-Nan Yan, Xin-Yu Jiang, Hai-Tao Wu
Summary: The study investigated the inhibitory effect of coelomic fluid isolates (CFIs) from sea cucumbers on autolysis of minced muscle tissue of S. japonicus. CFIs showed significant inhibition on autolytic muscle mince samples, and the inhibitory effect was not influenced by heat and proteinase treatments.
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
(2021)
Article
Chemistry, Applied
Jianhui Feng, Lina Zhang, Xue Tang, Xubin Xia, Wei Hu, Peng Zhou
Summary: Sea cucumber (Stichopus japonicus) is a nutritious seafood with low fat and high protein content. This study found that the composition variation between seasons is more obvious than that of origins, especially for fatty acids and amino acids. The gut microbes of sea cucumber also changed significantly among different origins and seasons.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2021)
Article
Food Science & Technology
Jianhui Feng, Lina Zhang, Xue Tang, Wei Hu, Peng Zhou
Summary: Supplementation of major yolk protein (MYP) can increase anti-inflammatory cytokines, improve the microbial community composition of the colon, and increase the content of short-chain fatty acids in feces, which may help alleviate acute colitis.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Food Science & Technology
Yi-Zhen Huang, Yi-Sha Xie, Yan-Xin Li, Mei-Yu Zhao, Na Sun, Hang Qi, Xiu-Ping Dong
Summary: The microstructure, composition, and collagen fibers of sea cucumber (Stichopus japonicus) body wall were studied under different heating times (1 h, 4 h, 12 h, and 24 h) at 80 degrees C. Proteomic changes in the body wall of sea cucumbers were analyzed using a Label-Free proteomics technique after 4 and 12 h of heat treatment. Compared to the fresh group, there were 981 differentially expressed proteins (DEPs) after 4 h of heat treatment and 1110 DEPs after 12 h of heat treatment at 80 degrees C. Some of these DEPs were associated with mutable collagenous tissues (MCTs) structures, and specific DEPs were found to be correlated with sensory properties and texture features.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Agriculture, Multidisciplinary
Gongshuai Song, Qiaoling Zhao, Kanghui Dai, Ruofan Shui, Miao Liu, Xi Chen, Shunyuan Guo, Pingya Wang, Danli Wang, Jinyan Gong, Junli Feng, Qing Shen
Summary: A simplified workflow using an iKnife coupled with REIMS was established for real-time quality assessment of dried sea cucumbers (DSCs) based on lipid oxidation characteristics. The method successfully acquired lipidomic phenotypes of DSCs at different storage times and identified specific candidate biomarkers for quality assessment. Results showed high-throughput, rapid, and reliable performance for real-time quality assessment of DSCs.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2021)
Article
Biochemistry & Molecular Biology
Pi-Xian Gong, Yan-Chao Wu, Ying Liu, Shi-Zhong Lv, Yue You, Ze-Lin Zhou, Xi Chen, Hui-Jing Li
Summary: Sea cucumber contains a neutral polysaccharide (NPsj) with hypoglycemic activity. It can improve insulin resistance by activating the Akt/GSK3 beta/GS signaling pathway.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2022)
Article
Fisheries
Yan Zhou, Jie Zheng, Jun Zhao, Shuang Li, Jie Xing, Chunqing Ai, Chenxu Yu, Sheng Yang, Jingfeng Yang
Summary: This study examined the effects of oxygenation on sea cucumber autolysis. The results showed that 25% oxygen was optimal in maintaining sea cucumber health. Compared to the air-treated group, sea cucumbers in the oxygen group exhibited better morphology, sensory scores, body-wall hardness, and tissue structure. The oxygen-treated sea cucumbers also had higher expression levels of key enzymes related to immune defense, oxidation resistance, and digestive capacity.
AQUACULTURE INTERNATIONAL
(2023)
Article
Food Science & Technology
Xiufang Dong, Xihong Yang, Hongyan Li, Hongxia Che, Lin Song, Xing Chen, Wancui Xie, Hang Qi
Summary: Thermal treatment and oxidative conditions affected the structure of collagen fibers from sea cucumbers, causing changes in protein oxidation and leading to alterations in the arrangement of collagen fibrils.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Nada Itorul Umam, Alifdalino Sulaiman, Yong Foo Wong, Annette Jaya-Ram, Sau Pinn Woo, Musfirah Zulkurnain
Summary: UV-assisted autolysis was used to optimize nutrient bioconversion of sea cucumber body wall. The results showed that UV irradiation promoted the activation of endogenous enzymes, leading to the proteolysis of the body wall and the subsequent dissolution of sulfated polysaccharides. Compared to enzymatic hydrolysis and hot water extraction, UV-assisted autolysis significantly reduced the formation of harmful substances and improved the extraction of sulfated polysaccharides.
FOOD AND BIOPROCESS TECHNOLOGY
(2023)
Article
Environmental Sciences
Miftahul Jannah Muhammad Husin, Nurzafirah Mazlan, Jemimah Shalom, Safaa Najah Saud, Muhamad Shirwan Abdullah Sani
Summary: The study revealed a significant presence of microplastics in Stichopus horrens, with fibers and black particles being dominant. The majority of microplastics were found to be in the sizes of 0.51 μm and 1-2 μm, primarily composed of polyethylene and poly(methyl methacrylate).
ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH
(2021)
Article
Food Science & Technology
Eui-Hyoun Ma, A. U. Rathnayake, Jung Kwon Lee, Sang-Min Lee, Hee-Guk Byun
Summary: This study focused on investigating the beta-secretase inhibitory activities of enzymatic extracts obtained from sea cucumber hydrolysis. The results showed that TCP exhibited higher inhibitory activity and was non-toxic at cellular levels, suggesting the potential application of sea cucumber in food and biomedicine industries.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
(2021)
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.