Article
Chemistry, Applied
Guanqun Ma, Chenyu Tang, Xiangjun Sun, Jianhua Zhang
Summary: This study investigated the interaction mechanism between beta-casein and five types of oligomeric proanthocyanidins, revealing that their binding is mainly induced by hydrophobic interactions, van der Waals forces, and hydrogen bindings. Additionally, the interaction between proanthocyanidins and beta-casein did not significantly affect the digestion of beta-casein, but increased the recovery rate of specific proanthocyanidins.
FOOD HYDROCOLLOIDS
(2021)
Article
Food Science & Technology
Siqi Yang, Guofang Zhang, Hong Chu, Peng Du, Aili Li, Libo Liu, Chun Li
Summary: The purpose of this study was to prepare conjugates of casein with pectin or arabinogalactan by the Maillard reaction and investigate the effects on the structural and functional properties of casein. The results showed that the grafting of pectin or arabinogalactan onto casein improved its functional properties. The glycosylation treatment further enhanced the functional properties, such as solubility, foaming property, emulsifying property, thermal stability, and antioxidant activity.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Chemistry, Applied
Zijia Zhang, Greg Holden, Bo Wang, Benu Adhikari
Summary: Spirulina protein concentrate (SPC) was extracted from Spirulina biomass and modified through Maillard reaction with maltodextrin (MD) to improve its solubility and antioxidative property. The SPC-MD conjugate showed increased glycation degree, molecular weight, and DPPH radical scavenging activity. Additionally, the emulsion stabilized by SPC-MD conjugate demonstrated reduced droplet size, increased surface charge, and higher physical stability in a temperature range of 25-60 degrees C. This research has broadened the application of SPC in food as an emulsifier and encapsulating shell material.
Article
Acoustics
Qiufang Liang, Xinru Sun, Husnain Raza, Muhammad Aslam Khan, Haile Ma, Xiaofeng Ren
Summary: Ultrasound treatment was successfully used to prepare Quercetin-loaded Casein phosphopeptides/chitosan nanoparticles, resulting in smaller size and improved encapsulation efficiency of the nanoparticles. The nanoparticles showed enhanced environmental stability and antioxidant activity after ultrasound treatment, indicating the potential of ultrasound-assisted nanoparticle preparation in the functional food and beverage industry.
ULTRASONICS SONOCHEMISTRY
(2021)
Article
Food Science & Technology
Xiao Liang, Wanting Cheng, Zhanhong Liang, Yiling Zhan, David Julian McClements, Kun Hu
Summary: The study successfully co-encapsulated tannic acid and resveratrol in zein nanoparticles, demonstrating strong antioxidant activity and positive effects on human hepatoma cells. Pectin-coated nanoparticles showed good bioaccessibility in the digestion model.
Article
Food Science & Technology
Victor D'Opazo, Jorge Calpe, Laura Escriva, Tiago Melo Nazareth, Giuseppe Meca, Carlos Luz
Summary: Dairy products are important sources of bioactive peptides, which can be released from target proteins through hydrolysis. In this study, bovine milk casein protein was hydrolyzed by pancreatin and trypsin, and the hydrolysis efficiency, sequence of casein-derived peptides, and their antioxidant activity, bioactivity in silico, bioaccessibility after in vitro digestion, and bioavailablility by transepithelial transport were evaluated. The hydrolysis degree increased with incubation time, with pancreatin showing higher degree than trypsin. The derived peptides showed increased antioxidant activity with incubation time, with trypsin derived peptides exhibiting higher effect. A total of 69 casein-derived peptides were identified, with some described as antioxidant, anti-inflammatory, and antihypertensive. After in vitro digestion, 123 peptides were found, and 5 peptides were bioavailable after crossing the intestinal barrier.
Article
Food Science & Technology
Sathish M. H. Kumar, Latha Sabikhi, Heena Lamba
Summary: The research showed that the SC-P conjugate prepared at a protein:polysaccharide weight ratio of 1:2 exhibited the best emulsifying properties and good solubility near the iso-electric pH.
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY
(2021)
Article
Chemistry, Applied
Qun Yu, Hua Wu, Liuping Fan
Summary: This study explored the desirable properties of casein and maltodextrin conjugates (PPCs) in order to increase the stability of total nutrient emulsion (TNE). The results showed that PPCs had increased D[4,3] and zeta-potential, indicating improved stability. Analysis of fluorescence and Raman spectra suggested molecular changes in casein due to shear force. Additionally, increased homogenization pressure enhanced TNE stability and reduced droplet particle size.
FOOD HYDROCOLLOIDS
(2024)
Article
Food Science & Technology
Yaochang Li, Lian Zhou, Haizhi Zhang, Gang Liu, Xinguang Qin
Summary: A glycosylated protein/procyanidin complex was prepared by self-assembly, and its properties were characterized. The optimal binding ratio of protein:PCs was found to be 1:1, and the solution pH was 6.0. The resulting complex exhibited excellent antioxidant and free radical-scavenging abilities, and improved oxidation resistance in emulsion, indicating its potential in the functional food industry.
Article
Chemistry, Applied
Md Abdur Razzak, Seong-Jun Cho
Summary: This study investigated the interaction between capsaicin and ovalbumin (OVA) and casein (CAS) at pH 7.4, and explored the potential of using these food proteins as carriers for capsaicin. The findings showed that capsaicin could bind with OVA/CAS, leading to increased fluorescence intensity and specific protein conformational changes. The results also demonstrated a high encapsulation efficiency of capsaicin with OVA/CAS, enhancing their antioxidant activity synergistically.
FOOD HYDROCOLLOIDS
(2022)
Article
Polymer Science
Xiaohong Sun, Hao Wang, Shengnan Li, Chunli Song, Songyuan Zhang, Jian Ren, Chibuike C. Udenigwe
Summary: Protein and polysaccharide-based carriers have shown promising potential in encapsulating, protecting, and delivering food bioactive ingredients. These carriers can form protein-polysaccharide complexes or conjugates through non-covalent or covalent interactions. Common delivery systems using protein-polysaccharide complexes or conjugates include emulsion, microcapsule, hydrogel, and nanoparticle-based systems. These carriers enhance the stability, bioaccessibility, and sustained release of loaded bioactive ingredients.
Article
Chemistry, Applied
Yuxi Lang, Bin Li, Ersheng Gong, Chi Shu, Xu Si, Ningxuan Gao, Weijia Zhang, Huijun Cui, Xianjun Meng
Summary: The addition of alpha casein or beta-casein can enhance the stability and bioaccessibility of blueberry anthocyanins, protecting their antioxidant capacity.
Article
Food Science & Technology
Anchalee Ruengdech, Ubonrat Siripatrawan
Summary: This study investigated the impact of different wall material types and concentrations on the quality of CaNE powder produced by foam mat freeze-drying. The results showed that the wall materials improved the hygroscopicity and solubility of CaNE powder, and the selection of different wall materials influenced the encapsulation efficiency, flavonoid recovery, and antioxidant activity.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Qingguan Liu, Yuxue Sun, Jianjun Cheng, Mingruo Guo
Summary: The encapsulation of soy isoflavones in whey protein nanoparticles was studied, and the results showed that the nanoparticles had good physicochemical properties and encapsulation efficiency, leading to improved stability, antioxidant activity, and bioaccessibility of soy isoflavones.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Yaoyao Qi, Leyi Xie, Zeyuan Deng, Bing Zhang, Hongyan Li
Summary: The stability and antioxidant activity of phytochemicals during in vitro digestion were investigated. Results showed that the stability of isoflavones and anthocyanidins decreased with digestion. Anthocyanidins degraded into phenolic acids and other compounds after intestinal digestion. The loss of phenolic compounds in food extract was smaller than the standards.
Article
Chemistry, Analytical
Rui Guo, Xialin Luo, Jingjing Liu, Haitao Lu
Summary: This study identified the regulatory mechanism of iron on biofilm formation in Escherichia coli, as well as new metabolites that directly regulate biofilm formation. This research provides insights into efficiently regulating biofilm formation to tackle harmful impacts in various niches.
ANALYTICA CHIMICA ACTA
(2021)
Article
Chemistry, Applied
Rui Guo, Xujiao Li, Xianda Ma, Xianbao Sun, Yuxing Kou, Jun'ai Zhang, Deshun Li, Yanfang Liu, Hui Zhang, Yan Wu
Summary: The research revealed that the NSAP-25 aggregates are composed of ellipsoid-like particles of various sizes, forming multi-stranded structures that significantly affect the flexibility and compactness of the random coil chains.
CARBOHYDRATE POLYMERS
(2021)
Article
Chemistry, Analytical
Yan Yu, Ziqing Yu, Xufeng Pan, Lei Xu, Rui Guo, Xiaohua Qian, Feng Shen
Summary: Digital PCR is a method that can accurately and precisely quantify target nucleic acids. The use of digital melting curve analysis (digital MCA) allows for the multiplex quantification of multiple target molecules in a single digital PCR. This method uses a self-partitioning SlipChip microfluidic system, which can generate microdroplets with trackable physical positions. The unique melting temperature (T-m) of amplification products can be used as a fingerprint for further classification.
Article
Chemistry, Applied
Rui Guo, Xujiao Li, Xianbao Sun, Yuxing Kou, Jun'ai Zhang, Deshun Li, Yanfang Liu, Taolei Zhao, Hui Zhang, Zibo Song, Yan Wu
Summary: The role of molecular aggregation in tamarind kernel polysaccharides was investigated, and it was found that aggregation had a significant impact on the physicochemical and macromolecular properties of the polysaccharides. These findings suggest the potential applications of molecular aggregation in various fields.
CARBOHYDRATE POLYMERS
(2022)
Article
Biochemistry & Molecular Biology
Rui Guo, Jun'ai Zhang, Xin Liu, Xujiao Li, Xianbao Sun, Yuxing Kou, Deshun Li, Yanfang Liu, Hui Zhang, Yan Wu
Summary: In this study, two acidic Biluochun Tea polysaccharides (BTP-A11 and BTP-A12) were compared in terms of their structure and activity, revealing different macromolecular characteristics and radical scavenging activities. This is important for potential applications in the fields of food, medicine, and cosmetics.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2022)
Article
Chemistry, Analytical
Tian-Yu Wang, Rui Guo, Long-Long Hu, Jing-Jing Liu, Hai-Tao Lu
Summary: This study investigates the regulatory role of magnesium (Mg2+) in biofilm formation in Escherichia coli (E. coli). The findings reveal that Mg2+ concentration has a significant influence on biofilm formation by regulating phenotypic morphology and triggering metabolic modifications. Metabolomics analysis further identifies differential metabolites and modified metabolic pathways during biofilm formation under different Mg2+ treatments.
JOURNAL OF ANALYSIS AND TESTING
(2022)
Article
Astronomy & Astrophysics
Su-Su Shan, Fan Yang, You-Jun Lu, Xing Wei, Wen-Wu Tian, Hai-Yan Zhang, Rui Guo, Xiao-Hong Cui, Ai-Yuan Yang, Bo Zhang, Ji-Feng Liu
Summary: A precise transit ephemeris is crucial for follow-up exoplanet observations. By comparing TESS Object of Interest (TOI) transit timings with archival ephemeris, it is found that 31 out of 262 hot Jupiters have timing offsets, with WASP-161b showing the largest offset of -203.7 +/- 4.1 minutes. These offsets have a median value of 17.8 minutes, equivalent to 3.6 sigma. Using a self-generated pipeline, TESS timings are generated for these 31 hot Jupiters in each sector, refining and updating the previous ephemeris with a median precision of 0.82 minutes until 2025 and 1.21 minutes until 2030.
ASTROPHYSICAL JOURNAL SUPPLEMENT SERIES
(2023)
Article
Chemistry, Applied
Xianbao Sun, Rui Guo, Yuxing Kou, Hong Song, Taijie Zhan, Jinhong Wu, Lihua Song, Hui Zhang, Fan Xie, Jiangmei Wang, Zibo Song, Yan Wu
Summary: This study found that tamarind seed polysaccharide (TSP) effectively inhibits ice recrystallization. Lowering the molecular weight of TSP enhances its activity and adding TSP to water reduces the melting temperature of ice. Raman spectra indicate that TSP disrupts the hydrogen bond network of water. These findings suggest the potential of TSP as a novel food cryoprotectant and contribute to a better understanding of the antifreeze mechanism of natural polysaccharides.
CARBOHYDRATE POLYMERS
(2023)
Article
Chemistry, Applied
Rui Guo, Xianbao Sun, Yuxing Kou, Hong Song, Xujiao Li, Lihua Song, Taolei Zhao, Hui Zhang, Deshun Li, Yanfang Liu, Zibo Song, Jieli Wu, Yan Wu
Summary: The solution and structural characteristics of tamarind kernel polysaccharides (TKPs vs. CTKPs) were further studied through partial degalactosylation. The study found distinctive aggregation-disaggregation behaviors when complexed with Congo red, and TKPs and CTKPs in capillary viscous behaviors behaved as relatively ordered semi-flexible coils with enhanced intermolecular interactions. The role of hydrophobic aggregation differed between TKPs and CTKPs, leading to variations in microstructure and susceptibility to partial degalactosylation.
FOOD HYDROCOLLOIDS
(2023)
Article
Biochemistry & Molecular Biology
Xianbao Sun, Rui Guo, Taijie Zhan, Yuxing Kou, Xuan Ma, Hong Song, Lihua Song, Xujiao Li, Hui Zhang, Fan Xie, Zibo Song, Chunmei Yuan, Yan Wu
Summary: Polysaccharides have the potential to be developed as food-grade cryoprotectants due to their accessibility and health-promoting effects. However, their limited ice recrystallization inhibition activity and high viscosity restrict their practical applications in certain systems. This study focused on enhancing the ice recrystallization inhibition performance of a polysaccharide from tamarind seed (TSP) through enzymatic depolymerization and degalactosylation-induced self-assembly. The findings suggest that the formation of unique supramolecular self-assemblies is crucial for enhancing the ice recrystallization inhibition activity of polysaccharides.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Article
Biochemistry & Molecular Biology
Hong Song, Rui Guo, Xianbao Sun, Yuxing Kou, Xuan Ma, Yinan Chen, Lihua Song, Chunmei Yuan, Yan Wu
Summary: This study revealed the potential of XOSs from corn cobs in treating constipation by improving gut health, making them a potential active ingredient for functional foods or therapeutic agents.
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.
