Article
Chemistry, Multidisciplinary
Krishna N. Tripathi, Shashank Singh, Naved Akhtar, Kuntal Manna, Ravi P. Singh
Summary: An unprecedented photochemical platform for efficient site-selective C-H alkylation of the C7 position of the benzocore has been reported using Ru(ii) as a photocatalyst in visible light. The transformation demonstrates broad substrate scope and good functional group compatibility, with insights into the mechanistic details of the reaction provided through controlled experiments and DFT calculations.
CHEMICAL COMMUNICATIONS
(2022)
Article
Chemistry, Physical
Shaeel Ahmed Al Thabaiti, Zaheer Khan, Khloud Saeed Al-Thubaiti, Salem Mohamed Bawaked, Soad Zahir Al-Sheheri, Mohamed Mokhtar, Maqsood Ahmad Malik, Katabathini Narasimharao
Summary: Pure Ce0.5Zr0.5O2 and Au (0.1-1.0 wt.%)-deposited Ce0.5Zr0.5O2 nanomaterials were successfully synthesized via hydrothermal and non-aqueous precipitation methods. The synthesized nanostructures exhibited enhanced photocatalytic activity for hydrogen production due to their low band gap and porous character.
Article
Chemistry, Analytical
Joseph Sartho Immaculate Mercy, Nagamalai Vasimalai
Summary: This work presents the development of an analytical assay for detecting Creatinine using Maltitol capped Gold Nanoparticles (MA-AuNPs) through spectrophotometry. The MA-AuNPs were well characterized and showed successful detection of Creatinine in blood serum and urine samples. This study also demonstrated the potential for creating a smartphone-aided point-of-care sensor kit for on-site monitoring of Creatinine.
MICROCHEMICAL JOURNAL
(2023)
Article
Chemistry, Physical
Yingying Wang, Peihe Li, Jinghui Wang, Zhifei Liu, Yin Wang, Ye Lu, Ying Liu, Limei Duan, Wanfei Li, Sarina Sarina, Huaiyong Zhu, Jinghai Liu
Summary: The selective oxidation of C(sp(3))-H bonds to carbonyl groups using a photoinduced oxygen radical is an effective method to produce high value products. A photocatalytic oxidation of alkanes under visible light using an anion-cation dual-metal-site modulated carbon nitride has been successfully demonstrated, providing high product yield, selectivity, and functional group tolerance. The nanoscale dual-metal-site carbon nitride shows enhanced photocatalytic activity, serving as a highly robust catalyst for alkane oxidation under natural sunlight with good yield and selectivity.
CATALYSIS SCIENCE & TECHNOLOGY
(2021)
Article
Chemistry, Physical
Qiuzhong Li, Caijie Wu, Ke Wang, Xiaoxiao Wang, Xun Chen, Wenxin Dai, Xianzhi Fu
Summary: The Au/TiO2-PD sample prepared by in situ photodeposition method exhibited better catalytic activity for CO oxidation due to smaller Au nanoparticles and enhanced electron transfer behavior between Au NPs and TiO2. The interaction between CO and lattice O of TiO2, as well as the activation of O-2, contributed to the ultra-high activity of CO oxidation. Additionally, the Au/TiO2-PD sample showed a more obvious photopromoted effect under visible light irradiation compared to Au/TiO2-DP, indicating the importance of Au NPs size and electron transfer behavior in CO oxidation.
CATALYSIS SCIENCE & TECHNOLOGY
(2022)
Article
Chemistry, Physical
Akbar Mahdavi-Shakib, Lauren C. Rich, Todd N. Whittaker, Bert D. Chandler
Summary: Infrared spectroscopy reveals that H-2 adsorption on Au/TiO2 catalysts occurs heterolytically at the metal-support interface, generating stable protonated MSI hydroxyls. Au modifies the local structural and electronic properties of the support, leading to an increase in the basicity of electron-rich MSI hydroxyls. This synergism between Au and TiO2 results in electron-deficient Au particles and more electron-rich MSI hydroxyls, contributing to stronger Lewis acids and Bronsted bases, respectively.
Article
Chemistry, Applied
Myeongsu Jo, Choongjin Ban, Kelvin K. T. Goh, Young Jin Choi
Summary: By loading resveratrol in chitosan-coated emulsions, the retention time and bioavailability of resveratrol can be enhanced, prolonging its bioactivity and improving its adhesion on intestinal mucosa. Furthermore, the resveratrol-loaded chitosan-coated emulsions exhibit high stability, providing valuable insights for the development of an effective oral delivery system for resveratrol.
FOOD HYDROCOLLOIDS
(2021)
Article
Food Science & Technology
Myeongsu Jo, Min Jea Chang, Kelvin K. T. Goh, Choongjin Ban, Young Jin Choi
Summary: This study investigated the rheological and microstructural properties of emulsion-filled gels stabilized with OSA-PGS at different oil volume fractions and concentrations. Emulsions with 10% w/v OSA-PGS showed good stability and Herschel-Bulkley fluid characteristics, which could have potential applications in the food industry. The results provide valuable insights for designing systems with improved stability for food industry applications.
Article
Nanoscience & Nanotechnology
Hyunseok Oh, Younghun Jung, Seokoh Moon, Jaehyeon Hwang, Choongjin Ban, Jinhyo Chung, Woo-Jae Chung, Dae-Hyuk Kweon
Summary: The study developed a method to synthesize dimeric nanodiscs with long-term thermal stability and resistance to aggregation. By controlling oxidation/reduction conditions and lipid-to-protein ratios, the formation of either monomeric or dimeric nanodiscs can be modulated. The dimerization of nanodiscs led to increased antiviral activity, suggesting cooperativity between linked nanodiscs.
ACS APPLIED MATERIALS & INTERFACES
(2021)
Article
Food Science & Technology
Jisoo Yang, Junghoon Kim, Young Jin Choi, Jungwoo Hahn
Summary: In this study, hydrocolloid gels were prepared by blending flaxseed gum (FSG), konjac glucomannan (KGM), and agar (AG) in different ratios. The physicochemical properties of the hydrogels were analyzed, showing that as the FSG ratio decreased, the water solubility index (WSI) increased. Specific mixing ratios of KGM/FSG/AG demonstrated high swelling power (SP) and low tan delta values. The FKA821.5 sample showed a relatively small, monodispersed gel building structure, correlated with the rheological results.
FOOD SCIENCE AND BIOTECHNOLOGY
(2021)
Article
Food Science & Technology
Euiji Lee, Junghoon Kim, Eunghee Kim, Young Jin Choi, Jungwoo Hahn
Summary: This study aimed to produce dried noodles with a high content of whole tofu (60% (w/w)). By adding curdlan and applying a high-temperature resting process, the elasticity of the dough increased significantly, resulting in a compact internal structure and reduced cooking time and loss. The developed whole tofu noodles have a high protein content, improved texture, and cookability, which could be beneficial for developing high hydration dough-based bread products.
FOOD SCIENCE AND BIOTECHNOLOGY
(2022)
Article
Multidisciplinary Sciences
Hye Rin Kim, Younghun Jung, Jonghyeok Shin, Myungseo Park, Dae-Hyuk Kweon, Choongjin Ban
Summary: Recombinant peptides were designed using the C-terminal domain (receptor binding domain, RBD) and its subdomain (peptide A2) of a heavy chain of botulinum neurotoxin A-type 1, which showed enhanced binding affinity to synaptic vesicle glycoprotein 2C. These peptides exhibited stronger binding affinity and faster adsorption/absorption to differentiated PC-12 cells compared to wild-type botulinum neurotoxin A-type 1. Therefore, the recombinant peptides have potential for neuron-specific binding/internalizing ability and can be used for neural system labeling and treatment.
SCIENTIFIC REPORTS
(2022)
Article
Chemistry, Applied
Hyun Woo Choi, Chaerin Ryoo, Jungwoo Hahn, Young Jin Choi
Summary: Although the demand for meat analogues is increasing, there are still issues with their textural characteristics. A new technique involving vacuum-autoclaving treatment of low-moisture TSP has been proposed to address these problems. This treatment affects the packing structure, increases density, restricts water movement, and leads to structural changes due to protein aggregation, resulting in decreased texturization index and hardness. This new technology has potential for commercialization of meat analogues.
Review
Food Science & Technology
Eunghee Kim, Choongjin Ban, Sang-Oh Kim, Seokwon Lim, Young Jin Choi
Summary: Imbalanced nutrition in modern society is a reason for diseases like cancer, cardiovascular disease, and diabetes. Bioactives, particularly polyphenols, have gained interest as they can assist in achieving a balanced diet. However, ingested polyphenols face difficulties in their bioaccessibility and bioavailability due to harsh gastrointestinal digestion processes. Solid lipid nanoparticles (SLNs) and nanostructured lipid carriers (NLCs) have been proposed as carrier systems to overcome these issues. This paper summarizes the research on SLNs and NLCs, including their ingredients, production methods, characteristics, advantages, and disadvantages.
FOOD SCIENCE AND BIOTECHNOLOGY
(2022)
Article
Food Science & Technology
Youngje Jo, Eunghee Kim, Sangoh Kim, Choongjin Ban, Seokwon Lim
Summary: This study focused on controlling the vapor permeability of an active zipper bag to preserve the quality of cereal-based snacks during storage. The active zipper bag showed reduced water vapor capability, delaying the weight gain and moisture increase of the snacks. The inner microstructure of snacks was better preserved when stored in the active zipper bag, making it a potential packaging option for snacks.
Article
Food Science & Technology
Jisoo Yang, Young Jin Choi, Jungwoo Hahn
Summary: A natural-based gelling agent consisting of blended flax seed gum, konjac glucomannan, and agar gel was developed for controlling the textural properties of foods. The compound gel showed promising rheological properties and microstructure, indicating its potential for improving the physicochemical properties of food.
FOOD SCIENCE AND BIOTECHNOLOGY
(2023)
Article
Biology
Choongjin Ban, Dae-Hyuk Kweon
Summary: In this study, a mouse sweat-assay model and method for quantitating sweating were developed to eliminate errors caused by manual counting of sweating spots. By conducting iodine-starch test and image analysis on the hind footpad skin of mice, a clear difference in sweating area percentage between the control group and antiperspirant-administered group was observed.
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.
