Article
Fisheries
Jian Sun, Wenyi Wu, Xinxin Xu, Hong Ji
Summary: The study illustrates that excessive lipid accumulation in farmed fish liver may be a protective response to exogenous fatty acids. Inhibition of DGAT1 and DGAT2 in grass carp hepatocytes shows that DGAT1 is responsible for lipid droplet formation while DGAT2 promotes lipid droplet fusion. This indicates a differential role of DGAT1 and DGAT2 in lipid metabolism and liver health in farmed fish.
Article
Agriculture, Multidisciplinary
Jiandong Shen, Qixing Jiang, Wei Zhang, Yanshun Xu, Wenshui Xia
Summary: In this study, four active bands of gelatinolytic proteinases were identified in grass carp fillets, with metalloproteinase and serine proteinase playing critical roles in collagen breakdown during the initial days of chilling, and cysteine proteinase becoming more prominent later in the process.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2022)
Article
Fisheries
Feifei Chen, Ziyi Zhang, Li Wang, Haodong Yu, Xuezhen Zhang, Keming Rong
Summary: This study investigated the optimal dietary protein supplementation level for grass carp. The results showed that the highest body weight and growth rate were achieved when the protein content was 2.27%, and antioxidant enzyme activities were also significantly increased.
Article
Food Science & Technology
Xiang-fei Hu, Jin-lin Li, Lu Zhang, Hui Wang, Bin Peng, Yue-ming Hu, Qing-xi Liang, Zong-cai Tu
Summary: The study investigated the effects of pan-frying temperatures and time on fatty acid oxidation and volatile substances of grass carp fillets. The results showed that monounsaturated fatty acid content was significantly reduced, while polyunsaturated fatty acids had higher oxidation stability in the treated samples. Changes in flavor profile were mainly attributed to the conversion of lipid derivatives. The study provides important insights into the processing and flavor formation of aquatic products.
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2022)
Article
Fisheries
Chuxin Wu, Shina Lu, Jihuan Hu, Xunhang Li, Dong Yao, Meifang Zhang
Summary: The study identified a teleost SNX8 cDNA from grass carp, which was significantly up-regulated after infection and mainly distributed in the endoplasmic reticulum. CiSNX8 may negatively regulate the RLR signaling pathway and interact with multiple proteins, suggesting its involvement in innate immune response through different molecular mechanisms.
FISH & SHELLFISH IMMUNOLOGY
(2022)
Article
Food Science & Technology
Yi Liu, Shu Kang, Haijuan Zhang, Yi Kai, Hongshun Yang
Summary: This study investigated the effects of fish gelatin/chitosan-based films incorporated with lemon essential oil on grass carp fillets during chilled and iced storage. The results showed that the active films inhibited moisture transformation and improved the water-holding capacity of the fish samples. Additionally, the films effectively reduced the growth of bacteria and preserved the freshness of the samples. The combination of the active films and iced storage provided a promising strategy to prolong the shelf-life of grass carp fillets.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2023)
Article
Immunology
Wenjie Guo, Rui Han, Weizhen Xu, Zijun Lu, Yanwei Li, Xueming Dan, Zequan Mo
Summary: This study investigated the immune protective effects of an inactivated F. columnare vaccine. The results showed that when white oil adjuvant was used as a booster, the relative percent survival (RPS) after 8 weeks of vaccination was 34% and 61%, respectively. Furthermore, the inactivated vaccine comprising an appropriate antigen isolate with white oil adjuvant as a booster can provide effective protection in grass carp.
FRONTIERS IN IMMUNOLOGY
(2023)
Article
Food Science & Technology
Jiandong Shen, Dawei Yu, Pei Gao, Yanshun Xu, Qixing Jiang, Wenshui Xia
Summary: The aim of this study was to investigate the mechanisms of softening texture in chilled grass carp fillets. The results showed that collagen solubility increased and gelatinolytic proteinase activity was activated, correlating with texture softening.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Chemistry, Applied
Shuai Zhuang, Xiaochang Liu, Yan Li, Longteng Zhang, Hui Hong, Jun Liu, Yongkang Luo
Summary: The study revealed the deamination and decarboxylation activities of spoilage microbiota in chill-stored grass carp fillets. It was found that different taste amino acids were affected differently by microbial deamination activities. Additionally, putrescine in fish fillets was mainly produced through microbial decarboxylation activity of ornithine, and spoilage microbiota showed active glucose utilization during the late period of storage.
Article
Fisheries
Yanan Li, Zhijie Lu, Fanbin Zhan, Minxuan Yang, Lijuan Zhao, Fei Shi, Jun Li, Li Lin, Zhendong Qin
Summary: The study revealed that the Nrf2 gene in grass carp can regulate antioxidant balance and participate in the immune response against bacterial invasion, which is crucial for disease prevention and control in the fish farming industry.
Article
Environmental Sciences
Xiao Liang, Yin Wang, Lu Liu, Xi Zhang, Li Li, Rong Tang, Dapeng Li
Summary: This study investigated the effects of nitrite exposure on thyroid hormone levels and intestinal iodothyronine deiodinases activity in grass carp. The results showed that nitrite exposure altered thyroid hormone levels, morphology of thyroid follicles, and gene expressions related to thyroid hormone metabolism.
ECOTOXICOLOGY AND ENVIRONMENTAL SAFETY
(2022)
Article
Environmental Sciences
Yang Xu, Yuting Gui, Dan Zhi, Jie Pi, Xinhua Liu, Jianguo Xiang, Deliang Li, Junhua Li
Summary: Cadmium is a dominant metal pollutant in aquatic environments that affects ion balance, oxidative stress, and immune responses in aquatic organisms. The addition of calcium can mitigate the toxicity of cadmium by reducing its accumulation in tissues, maintaining ion balance, alleviating oxidative stress, and regulating ATPase activity and gene expression.
ECOTOXICOLOGY AND ENVIRONMENTAL SAFETY
(2023)
Article
Fisheries
Shina Lu, Xiaojue Peng, Shanshan Zeng, Hang Deng, Zhiqing Feng, Qing Zeng, Xining Cheng, Jihuan Hu, Zuocheng Ye, Meifeng Li, Xiaowen Xu, Gang Lin, Chengyu Hu
Summary: Two mammalian PIAS1 orthologs, CiPIAS1a and CiPIAS1b, were identified in Ctenopharyngodon idellus. They are suggested to participate in IFN-mediated antiviral and antibacterial immune response by interacting with STAT1 to inhibit its phosphorylation.
DEVELOPMENTAL AND COMPARATIVE IMMUNOLOGY
(2021)
Article
Chemistry, Applied
Xiangfei Hu, Qiannan Jiang, Hui Wang, Jinlin Li, Zongcai Tu
Summary: This study evaluated the changes in quality attributes, oxidation index, glycosylated hazardous products, and aroma characteristics of grass carp fillets during air-frying, roast-frying, and pan-frying. The levels of carbonyl protein and lipid oxidation products increased significantly with frying (in the order of air-frying > pan-frying > roast-frying), but decreased after 6 minutes. Frying resulted in increased levels of N epsilon-carboxymethyl-lysines (CML) and 5-hydroxymethylfurfural (5-HMF), with pan-frying showing the highest increment. Volatile compounds gradually increased in air-frying, but decreased after 6 minutes in roast-frying and pan-frying.
Article
Microbiology
Fanshu Xiao, Lanjie Liao, Qiaoqing Xu, Zhili He, Tiaoyi Xiao, Jianjun Wang, Jie Huang, Yuhe Yu, Bo Wu, Qingyun Yan
Summary: This study observed a dysbiosis of gut microbiota in grass carp infected with the GCRV virus, with an overabundance of Cetobacterium somerae triggering exacerbated inflammatory responses through NLRs, TLRs, and LPS pathways.
ENVIRONMENTAL MICROBIOLOGY
(2021)
Review
Food Science & Technology
Derong Lin, Qiuting Zhang, Lijuan Xiao, Yichen Huang, Zhengfang Yang, Zhijun Wu, Zongcai Tu, Wen Qin, Hong Chen, Dingtao Wu, Qing Zhang, Suqing Li
Summary: Proteins are essential for life, providing nutrition for the human body and flavor for food. Understanding the structure and functional properties of proteins is crucial for further exploration. Examining the effects of proteins under different ultrasonic treatment conditions and analyzing the influence of ultrasound modification on protein structure, physicochemical properties, glycation characteristics, and action mechanism are important research topics.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2021)
Article
Food Science & Technology
Qiuyu Lan, Zhaohui Lin, Hongmin Dong, Dingtao Wu, Derong Lin, Wen Qin, Jiang Liu, Wenyu Yang, Qing Zhang
Summary: The study investigated the influence of lyophilized okara with varying particle sizes on the quality of tofu, showing that the addition of okara can significantly improve the processing quality and nutritional value of tofu. The gel strength and sensory score of okara-added tofu increased with decreasing okara particle size, enhancing the overall quality attributes of tofu.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
(2021)
Article
Biochemistry & Molecular Biology
Hong Chen, Jinhua Cheng, Shanshan Zhou, Daiwen Chen, Wen Qin, Chenglei Li, Hua Li, Derong Lin, Qing Zhang, Yuntao Liu, Aiping Liu, Yuheng Luo
Summary: This study investigated the effects of arabinoxylan combined with beta-glucan and xyloglucan on lipid metabolism in mice fed with high-fat diet. It was found that high-fat diet disrupted lipid metabolism, bile acids, and gut microbiota in mice, while supplementation with the compounds improved body weight, cholesterol levels, bile acid metabolism, and gut microbiota diversity. The complex chemical structure of the combined polysaccharides may contribute to the superior effect on lipid metabolism compared to single arabinoxylan.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2021)
Review
Food Science & Technology
Tian Yang, Wen Qin, Qing Zhang, Junyun Luo, Derong Lin, Hong Chen
Summary: Plant essential oil has great potential as a food preservative due to its antibacterial and antioxidant properties. Encapsulation of essential oil into capsules can protect its activity and prolong the release time. In addition, essential oil can also help to maintain the overall quality of food as a preservative.
FOOD REVIEWS INTERNATIONAL
(2023)
Article
Food Science & Technology
Min Xiong, Siyuan Zheng, Tingmei Bai, Daiwen Chen, Wen Qin, Qing Zhang, Derong Lin, Yuntao Liu, Aiping Liu, Zhiqing Huang, Hong Chen
Summary: The study found that triticale dietary fiber (TRDF) had better hypoglycemic activities compared to hull-less barley dietary fiber (HUDF), indicating higher levels of arabinose and xylose and lower glucose content in TRDF.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Chemistry, Applied
Derong Lin, Lijuan Xiao, Wen Qin, Douglas A. Loy, Zhijun Wu, Hong Chen, Qing Zhang
Summary: Chitosan/lignosulfonate composite micelles were successfully prepared and used to encapsulate curcumin. The encapsulation improved the stability, retention efficiency, and antioxidant activity of curcumin. These findings support the potential use of CS-LS as a delivery system for encapsulating hydrophobic biologically active substances.
CARBOHYDRATE POLYMERS
(2022)
Article
Agricultural Engineering
Derong Lin, Lijuan Xiao, Suqing Li, Wen Qin, Douglas A. Loy, Hong Chen, Qing Zhang
Summary: This study evaluated the effects of different proportions of fructooligosaccharide/soy isolate protein as wall materials on walnut oil microcapsules. Fructooligosaccharide was found to improve encapsulation efficiency and reduce water content and hygroscopicity of the microcapsules. Additionally, microencapsulation significantly improved the oxidation stability of walnut oil.
INDUSTRIAL CROPS AND PRODUCTS
(2022)
Article
Food Science & Technology
Shanshan Li, Ying Liu, Wen Qin, Qing Zhang, Daiwen Chen, Derong Lin, Shuxiang Liu, Zhiqing Huang, Hong Chen
Summary: The physicochemical stability and bioaccessibility of beta-carotene emulsions stabilized by arabinoxylan hydrolysate-soy protein isolate (AX(H)-SPI) conjugates were evaluated. The results showed that AX(H)-SPI conjugates-stabilized emulsions are less sensitive to environmental stress, exhibit better stability during storage and digestion, and have higher chemical stability and bioaccessibility of beta-carotene.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Acoustics
Zhijun Wu, Yang Li, Jing Tang, Derong Lin, Wen Qin, Douglas A. Loy, Qing Zhang, Hong Chen, Suqing Li
Summary: In this study, chitosan, nano-silicon aerogels, and tea polyphenols were used to form films through ultrasonication. The effects of ultrasonication parameters on the properties of the film were investigated. The results showed that ultrasonication improved the tensile strength, elongation at break, antioxidant, and antibacterial properties of the film.
ULTRASONICS SONOCHEMISTRY
(2022)
Article
Chemistry, Applied
Qing Zhang, Daize Wu, Wei Luo, Derong Lin, Jing Yan, Shuxiang Liu, Wen Qin
Summary: The molecular structure and functional properties of glycinin conjugated to kappa-carrageenan and guar gum using a dry heating method were compared. It was found that kappa-carrageenan had a higher tendency to be grafted onto glycinin compared to guar gum. Glycosylation with guar gum near the isoelectric point of glycinin resulted in better solubility improvement than glycosylation with kappa-carrageenan. The glycosylation with both polysaccharides enhanced the emulsifying and rheological properties of glycinin, with kappa-carrageenan exhibiting better performance compared to guar gum.
Article
Chemistry, Applied
Qing Zhang, Wenting Yue, Dan Zhao, Lan Chen, Zili Xu, Derong Lin, Wen Qin
Summary: In this study, soybean protein isolate (SPI)-dextran conjugate-based nanogels were prepared through the Maillard reaction combined with protein self-assembly. The nanogels exhibited good stability and emulsifying properties, making them a potential candidate for encapsulating hydrophobic bioactive compounds.
Review
Chemistry, Applied
Derong Lin, Yi Ma, Wen Qin, Douglas A. Loy, Hong Chen, Qing Zhang
Summary: This article reviews the formation, structure, and properties of starch-pectin blend, and explores its potential prebiotic properties. The interaction between starch and pectin is mainly through non-covalent interactions, leading to increased crystallinity and short-range ordered structures in starch, thereby increasing resistant starch and reducing digestibility. The resistance mechanism of the blend is similar to type 1 and type 5 resistant starch, and can potentially have synergistic probiotic effects.
FOOD HYDROCOLLOIDS
(2022)
Article
Chemistry, Applied
Derong Lin, Yang Li, Yichen Huang, Wen Qin, Douglas A. Loy, Hong Chen, Qing Zhang, Zhijun Wu
Summary: In this study, citric acid modified cellulose nanocrystals (MCNC) and silica aerogel (SA) were used as reinforcing agents and added to polyvinyl alcohol (PVA) to prepare composite films. The results showed that the modified reinforcing agents were uniformly dispersed in the PVA matrix and formed a compact structure, improving the thermal stability and barrier properties of the films.
CARBOHYDRATE POLYMERS
(2022)
Article
Agriculture, Multidisciplinary
Xiujuan Jiang, Tian Yang, Yingting Li, Shuyang Liu, Yuanyuan Liu, Daiwen Chen, Wen Qin, Qing Zhang, Derong Lin, Yuntao Liu, Zhengfeng Fang, Hong Chen
Summary: Ultrasonic-assisted extraction (UAE) method can extract low-viscosity xyloglucan (XyG) from tamarind kernel powder, which improves the yield and reduces the viscosity without compromising its physiological activity.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2023)
Article
Biochemistry & Molecular Biology
Derong Lin, Jingjing Zhao, Hao Fan, Wen Qin, Zhijun Wu
Summary: A combination of high-pressure homogenization and ultrasound techniques was used to produce starch nanocrystals from chestnut, corn starch, and potato starch. The resulting starch particles had nanometric dimensions and improved properties. The synthesized starch nanocrystals showed promise as fat replacers in ice cream, improving its quality.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
