Article
Food Science & Technology
Jiayu Wen, Hainan Jin, Lei Wang, Yan Zhang, Lianzhou Jiang, Xiaonan Sui
Summary: This study investigates the feasibility of O/W High internal phase Pickering emulsions (HIPPEs) stabilized by SECNs at different pH levels. The introduction of EGCG and increase in pH alters the particle distribution, tertiary structures, surface hydrophobicity, wettability, and antioxidant activity of the soy protein nanoparticles (SPNs). Based on the different pH conditions, two stabilizing mechanisms (nonshared multilayers and mono-/shared layers) were identified for the formation of HIPPEs. These findings are important for the development of protein-polyphenol nanoparticles stabilized HIPPEs for functional food formulations.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Engineering, Biomedical
Zejian Xu, Guancheng Shan, Nairong Hao, Lianwei Li, Tian Lan, Yabo Dong, Jiayu Wen, Ran Tian, Yan Zhang, Lianzhou Jiang, Xiaonan Sui
Summary: This study presents a strategy to tailor soy protein-derived amyloid fibrils (SAFs) into hydrogels using (-)-epigallocatechin-3-gallate (EGCG). EGCG can cleave SAFs and induce the formation of branched chains, leading to gel-like structures. SAFs-EGCG complexes show superior antibacterial activity and are non-toxic to human cells.
Article
Agriculture, Multidisciplinary
Jingjing Xu, Siyan Guo, Xingjiang Li, Shaotong Jiang, Xiyang Zhong, Zhi Zheng
Summary: EGCG can enhance the gel properties of TG-crosslinked SPIE and exhibits improved thermal stability. This study provides a new strategy for developing SPI-based gel foods with enhanced properties enriched with bioactive compounds.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2021)
Article
Immunology
Yucheol Cheong, Minjin Kim, Jina Ahn, Hana Oh, Jongkwan Lim, Wonil Chae, Seung Won Yang, Min Seok Kim, Ji Eun Yu, Sanguine Byun, Yo Han Jang, Baik Lin Seong
Summary: The study investigated the potential use of catechins derived from green tea as adjuvants for subunit and inactivated vaccines, demonstrating their ability to enhance immune responses and provide protection against vaccines, including influenza virus.
FRONTIERS IN IMMUNOLOGY
(2021)
Article
Agriculture, Multidisciplinary
Xue Leng, Siying Cheng, Huaqian Wu, Yingqun Nian, Xiaoxiong Zeng, Bing Hu
Summary: This study successfully achieved high loading content of lutein in HIPEs, which improved the stability of lutein against UV radiation, heat, iron, and hydrogen peroxide. Microscopic and AFM images indicated that HIPEs stabilized by hybrid supramolecules had more densely and homogeneously dispersed oil droplets in their microstructure.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2022)
Article
Food Science & Technology
Yabo Dong, Tian Lan, Guo Huang, Lianzhou Jiang, Yan Zhang, Xiaonan Sui
Summary: This study investigated the feasibility of using ESPN as an emulsifier, showing that emulsions stabilized by ESPN exhibited exceptional stability, smaller droplet size, and higher viscosity and modulus. This work demonstrates the potential of ESPN to enhance the value of SPA in various applications.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Multidisciplinary Sciences
Pengpeng Zhang, Wei Wu, Chunyu Du, Xiang Ji, Yaling Wang, Qiu Han, Hiaxia Xu, Cencen Li, Yongjie Xu
Summary: In this study, primary WAT and BAT SVF cells were isolated and induced to adipogenic differentiation in the presence or absence of EGCG. RNA-seq was used to analyze the gene regulation by EGCG in these two distinct adipose tissues and identify the key differences. The findings of this study have significant implications for obesity-related clinical and basic research.
Article
Chemistry, Physical
Mengjie Geng, Lijia Li, Xumei Feng, Jingwen Xu, Yuyang Huang, Fei Teng, Yang Li
Summary: In this study, soy protein isolate (SPI) and epigallocatechin-3-gallate (EGCG) covalent composite microgel particles were prepared and used as stabilizers for beta-carotene-loaded high internal phase Pickering emulsions (HIPPEs) with antioxidant capacity. The SPI-EGCG microgel particles showed improved stabilization properties compared to SPI alone, resulting in smaller particle size, higher apparent viscosity, and better stability of the HIPPEs. The study highlighted the importance of designing HIPPEs stabilized with protein-polyphenol composite particles for the delivery of lipophilic bioactive compounds.
JOURNAL OF MOLECULAR LIQUIDS
(2022)
Article
Chemistry, Applied
Jianyong Zhang, Hongchun Cui, Jiahuan Qiu, Xiaoqing Wang, Yixin Zhong, Caiping Yao, Lanying Yao, Qunxiong Zheng, ChunHua Xiong
Summary: This study aimed to improve the stability and bioavailability of EGCG in aqueous solutions and in vivo by preparing EGCG glycosylated arachin nanoparticles and EGCG glycosylated casein nanoparticles. The results showed that the DPPH scavenging activity of the nanoparticles was stable within temperature range of 25-70 degrees Celsius. EGCG enhanced the crosslinking effect of molecular particles in the glycosylation complexes solution. The glycosylated protein nanoparticles were stable to acid-base and enzymolysis in simulated gastrointestinal fluid.
Article
Plant Sciences
Qianjin Xie, Xiaqiang Cai, Xu Dong, Ying Wang, Minghui Sun, Lingling Tai, Yan Xu
Summary: The combination of EGCG with Vc and glycerol could effectively increase its stability and uric acid-lowering activity, which sheds light on the development and application of EGCG in the fields of food and medicine.
PHARMACEUTICAL BIOLOGY
(2021)
Article
Chemistry, Applied
Xin Luo, Jiankang Lu, Yongyan Wu, Wenshan Duan, Fengping An, Qun Huang, Lei Chen, Shaofeng Wei
Summary: The potential allergenicity of amandin was reduced by binding it with EGCG using different methods, such as alkaline, free radical, ultrasound-assisted alkaline, and ultrasound-assisted free radical methods. The binding of amandin to EGCG was found to be covalent or non-covalent, and was mainly through cysteine and glutamate residues. This study provides a new method and theoretical basis for developing hypoallergenic almond food.
Article
Chemistry, Applied
Qing-Qing Ye, Gen-Sheng Chen, Weichun Pan, Qing-Qing Cao, Liang Zeng, Jun-Feng Yin, Yong-Quan Xu
Summary: The study focused on the contribution of EGCG to astringency, the impact of mucin as a protein, and developed a predictive model to estimate the intensity of EGCG astringency.
Article
Biochemistry & Molecular Biology
Adriana Elena Bulboaca, Alina Silvia Porfire, Vasile Rus, Cristina Ariadna Nicula, Corneliu Angelo Bulboaca, Sorana D. Bolboaca
Summary: This study aimed to evaluate the effect of liposomal epigallocatechin-gallate (LEGCG) compared with epigallocatechin-gallate (EGCG) solution on hepatic toxicity induced by gentamicin administration in rats. The results showed that LEGCG had better efficacy than EGCG in improving the oxidant/antioxidant balance, reducing inflammation, and protecting the liver from gentamicin-induced damage.
Article
Agriculture, Multidisciplinary
Han Peng, Fereidoon Shahidi
Summary: In this study, ester derivatives of epigallocatechin gallate (EGCG) were synthesized and their antioxidant efficacy was evaluated. The results showed that the lipophilicity of the EGCG derivatives increased with the increasing chain length of the acyl group, which affected their antioxidant performance.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2022)
Article
Materials Science, Multidisciplinary
Qiang Peng, Ruoping Wang, Qian Zhang, Honghan Yuan, Xiaofang Luo, Wanzhen Lin, Junpeng Shi, Liang Song, Maochun Hong, Yun Zhang
Summary: The emergence of multidrug-resistant bacteria poses a serious threat to human health, and developing new antibacterial strategies is crucial. Recently, a pH-responsive targeted nanomaterial called ZEI@GCS has shown great potential in improving the bioavailability of the antibacterial agent EGCG. It also allows for evaluating the therapeutic outcome in mice.
ACS MATERIALS LETTERS
(2023)
Article
Food Science & Technology
Yonghong Ye, Songyan Zheng, Yuanxing Wang
Summary: In this study, the changes of aroma components in Gannan navel orange during growth were systematically studied using HS-SPME-GC-MS. Key aroma components and markers were identified. These findings contribute to a better understanding of the dynamic variation of aroma compounds during navel orange growth and have potential for industrial applications.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Jia Xu, Yayuan Zhang, Mengke Zhang, Xinlin Wei, Yiming Zhou
Summary: This study evaluated the effects of glucosamine selenium on summer-autumn tea, showing that it can enhance nutritional quality, improve sensory characteristics, and increase plant adaptation to environmental changes and abiotic stresses.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Yuanming Chu, Zhaoyang Ding, Jing Xie
Summary: This study investigated the use of ice glazing containing D-sodium erythorbate (DSE) and vacuum packaging to maintain the quality of large yellow croaker during frozen storage. The results showed that vacuum packaging effectively inhibited ice crystal growth and minimized water loss, while the combination of vacuum packaging and 0.3% DSE-infused ice glazing maintained freshness indicators at low levels throughout the 300-day storage period. This combination was considered the most effective in preserving the quality of the fish.
FOOD RESEARCH INTERNATIONAL
(2024)
Review
Food Science & Technology
Md. Ashikur Rahman, Shirin Akter, Md. Ashrafudoulla, Md. Anamul Hasan Chowdhury, A. G. M. Sofi Uddin Mahamud, Si Hong Park, Sang-Do Ha
Summary: This comprehensive review aims to provide insights into the mechanisms and key factors influencing biofilm formation by A. hydrophila in the food industry. It explores the molecular processes involved in various stages of biofilm formation and investigates the impact of intrinsic factors and environmental conditions on biofilm architecture and resilience. The article also highlights the potential of bibliometric analysis in conceptualizing the research landscape and identifying knowledge gaps in A. hydrophila biofilm research.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Chujing Wang, Wenni Tian, Zengliu Song, Qun Wang, Yong Cao, Jie Xiao
Summary: Solid lipid ratio in emulsions has significant effects on colloidal stability, mucus permeability, and bioavailability in vivo. Higher solid lipid ratio improves intestinal stability but reduces mucus permeability.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Dacai Zhong, Liping Kang, Juan Liu, Xiang Li, Li Zhou, Luqi Huang, Zidong Qiu
Summary: In this study, a novel online extraction electrospray ionization mass spectrometry method was developed to comprehensively characterize complex foods. Meanwhile, a characteristic marker screening method and chemometrics modeling were used for the accurate authentication of highly-similar foods. This research has significant implications for ensuring food quality and safety.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Qiannan Zhao, Jinyi Yang, Jiahui Li, Lei Zhang, Xiaohai Yan, Tianli Yue, Yahong Yuan
Summary: This study investigated the transport and hypoglycemic effects of phenolics in mulberry leaves using an in vitro digestion model. The results showed that digested phenolics had higher absorbability and could inhibit glucose digestion and absorption. Phenolics also regulated glucose metabolism. Luteoforol and p-coumaric acid were found to be the primary phenolics strongly correlated with the hypoglycemic ability of mulberry leaves.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Yanyun Cao, Qingling Wang, Jinou Lin, Yin-Yi Ding, Jianzhong Han
Summary: This study investigated the effects of gallic acid (GA) and epigallocatechin gallate (EGCG) at different ratios on the gel properties of calcium induced-whey protein emulsion gel. It was found that GA and EGCG could promote gel formation, increase gel strength, and delay the release of emulsified oil droplets.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Monique Martins Strieder, Vitor Lacerda Sanches, Mauricio Ariel Rostagno
Summary: This study proposed an integrated and automated procedure for extracting, separating, and quantifying bioactive compounds from coffee co-products. By optimizing the extraction, separation, and analysis method, real-time analysis was achieved. The results suggest that coupling different techniques can efficiently extract, separate, and analyze phenolic compounds, providing an integrated method to produce high-added value ingredients for various applications.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Kyu Sang Sim, Hyoyoung Kim, Suel Hye Hur, Tae Woong Na, Ji Hye Lee, Ho Jin Kim
Summary: Geographical origin plays a crucial role in determining the quality and safety of agricultural products. In this study, ICP analysis was used to determine the inorganic elemental content of onions and identify their geographical origin. Chemometric methods were applied to analyze the ICP results, and the accuracy of distinguishing between Korean and Chinese onions was found to be excellent. The findings suggest that this method can be beneficial for identifying agricultural products.
FOOD RESEARCH INTERNATIONAL
(2024)