Article
Food Science & Technology
Shuai Zhuang, Yuqing Tan, Hui Hong, Dapeng Li, Longteng Zhang, Yongkang Luo
Summary: This study used metagenomics and metabolomics to analyze the role of spoilage bacteria in fish protein degradation. The results showed that Shewanella putrefaciens was the dominant bacteria species in degrading fish proteins and had a significant impact on fish quality deterioration.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Food Science & Technology
Kyriaki Chatzikyriakidou, Dafni Dimakopoulou-Papazoglou, Eugenios Katsanidis
Summary: The effect of initial storage temperature on the quality and safety characteristics of sardines was investigated. It was found that initial handling conditions are important for the shelf-life of fresh sardines and can drastically affect their overall quality and safety.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Xinxiu Ma, Yanan Zhang, Xinyu Li, Jingran Bi, Gongliang Zhang, Hongshun Hao, Hongman Hou
Summary: This study investigated how Staphylococcus nepalensis 5-5 reduced biogenic amine (BA) accumulation in fish sauce. The results showed that S. nepalensis 5-5 could effectively decrease the content of BAs in fish sauce, while also improving its flavor and safety. The study provided insights into the mechanisms by which BAs were reduced and offered a potential approach to controlling BA production during the fermentation of fish sauce.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2022)
Article
Food Science & Technology
Qian Hua, Yingying Sun, Yanshun Xu, Pei Gao, Wenshui Xia
Summary: The study investigated the microbial dynamics, diversity, and succession during the fermentation of fish-chili paste with or without starter cultures. Results showed that starter cultures influenced the microbial composition and reduced the accumulation of biogenic amines.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Chemistry, Analytical
Zhengru Liu, Long Bian, Carl J. Yeoman, G. Dennis Clifton, Joanna E. Ellington, Rayne D. Ellington-Lawrence, Joanna-Lynn C. Borgogna, Alexander Star
Summary: This study demonstrates the potential of carbon nanotube field-effect transistors in the rapid diagnostics of bacterial vaginosis during pregnancy. The fabricated sensors can effectively detect BV-related factors and classify the samples using machine learning techniques.
ANALYTICAL CHEMISTRY
(2022)
Article
Food Science & Technology
Yinghong Qu, Jingyu Wang, Zhidong Liu, Xichang Wang, Huimin Zhou
Summary: This study investigated the content of nine biogenic amines in five different canned seafood species at different storage temperatures. The results showed that storage temperature and time can affect the content of biogenic amines in canned seafood, with high temperature storage potentially posing health risks.
Review
Food Science & Technology
Yanshun Xu, Jinhong Zang, Joe M. Regenstein, Wenshui Xia
Summary: Fermentation is a crucial method for processing and preserving fish, enhancing flavor and nutritional value through naturally occurring enzymes and microbial activity. This review focuses on the role of microorganisms in texture, flavor, and biogenic amine accumulation in fermented fish, as well as factors influencing quality. Prospects for further research in fermented fish production are also discussed.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2021)
Article
Food Science & Technology
Yan Li, Wenjing Li, Chunsheng Li, Laihao Li, Daqiao Yang, Yueqi Wang, Shengjun Chen, Di Wang, Yanyan Wu
Summary: Low-salt fermentation is an effective method for shortening the fermentation time of fish sauce. This study investigated the changes in microbial community, flavor, and quality during the natural fermentation of low-salt fish sauce, and identified the mechanisms of flavor and quality formation based on microbial metabolism. The results showed a reduction in the richness and evenness of microbial community during fermentation. Certain microbial genera, such as Pseudomonas, Achromobacter, Stenotrophomonas, Rhodococcus, Brucella, and Tetragenococcus, were found to be more suitable for the fermentation environment and increased during the fermentation process. Analysis of volatile substances identified 30 characteristic volatile flavor substances, including aldehydes, esters, and alcohols, among a total of 125 substances. The low-salt fish sauce produced a large amount of free amino acids, especially umami and sweet amino acids, as well as high concentrations of biogenic amines.
FOOD RESEARCH INTERNATIONAL
(2023)
Review
Biochemistry & Molecular Biology
Ahmad Abuaisheh, Orwa Aboud
Summary: Gliomas are common primary brain tumors that arise from neuroglial cells or progenitor cells. They can be classified as low-grade or high-grade based on WHO classification. Despite extensive research, high-grade gliomas still have a poor prognosis. Biogenic amines, known for their toxic and carcinogenic properties, have not been fully studied in relation to gliomas. This review aims to investigate the roles of biogenic amines in glioma development, diagnostics, and potential treatments.
FRONTIERS IN BIOSCIENCE-LANDMARK
(2023)
Article
Food Science & Technology
Mijia Yu, Yixuan Ding, Qi Du, Yueqin Liao, Wenhua Miao, Shanggui Deng, Patrick J. Cullen, Rusen Zhou
Summary: A novel food processing technique combining cold atmospheric plasma (CAP) and chitosan oligosaccharide treatment (COS) was developed to enhance antibacterial performance and extend the shelf life of Pacific white shrimp. The synergistic effects of COS and CAP were found to inhibit the growth of microorganisms, with improvements in physicochemical properties and post-storage behaviors observed. Compared to the control group, the treated shrimp had a longer shelf life and inhibited the growth of the predominant microbial group. This study suggests that the combined use of COS and CAP is an effective technique for extending the shelf life of shrimp.
Article
Food Science & Technology
Peter Paulsen, Susanne Bauer, Friedrich Bauer, Zuzana Dicakova
Summary: The study revealed that biogenic amines and polyamines in canned pet food were generally low and met standard requirements, but the inclusion of fish as an ingredient posed a significant risk for higher cadaverine levels.
Article
Food Science & Technology
Yi Zhang, Jingbo Zhang, Xinping Lin, Huipeng Liang, Sufang Zhang, Chaofan Ji
Summary: This study selected two Lactobacillus plantarum strains to reduce biogenic amines accumulation in salted mackerel, and found that they could effectively decrease the levels of biogenic amines and histamine. Additionally, the L. plantarum strains demonstrated antibacterial activity, aiding in the control of biogenic amine production.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Xu Liu, Jingjing Liang, Yanli Ma, Jianfeng Sun, Yaqiong Liu, Xiaodong Gu, Yinzhuang Wang
Summary: This study investigated the effects of protein hydrolysis on the formation of biogenic amines during sufu fermentation. The results showed that controlling the activity of decarboxylases is an effective way to prevent biogenic amine formation. These findings are important for enhancing the safety and quality of sufu.
Article
Food Science & Technology
D. Sylvain Dabade, Liesbeth Jacxsens, Lisa Miclotte, Emmanuel Abatih, Frank Devlieghere, Bruno De Meulenaer
Summary: This study quantitatively determined multiple biogenic amines in various food products sold in the Belgian market, and found significant positive correlations between BA concentrations and corresponding precursor FAAs, with stronger correlations in meat-based products. The study provides a basis for assessing the potential public health impact of BAs, which is currently limited to histamine in scombroid fish species and their derived products.
Article
Food Science & Technology
Jia-Wen Liu, Yu-Xin Liu, Rui Zheng, Zi-Xuan Wu, Fa-Wen Yin, Da-Yong Zhou
Summary: The progressive texture deterioration of cockle (Clinocardium californiense) meat during storage under 4 degrees C is mainly attributed to endogenous proteolysis and oxidation, which lead to changes in protein structure, microstructure destruction, and decreased water-holding capacity. Inhibiting the endogenous proteolysis and oxidation of proteins is essential for maintaining the texture quality of bivalves during chilled storage.
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2022)
Article
Food Science & Technology
Ajay Mittal, Avtar Singh, Hui Hong, Soottawat Benjakul
Summary: Chitooligosaccharides (COS) prepared from shrimp shell chitosan using different concentrations of H2O2 or AsA/H2O2 redox pair were characterized. COS-RP produced by AsA/H2O2 redox pair showed higher antioxidant and antimicrobial activities compared to COS-HP, with lower degree of polymerisation and average molecular weight.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Chemistry, Applied
Huijuan Zhang, Xinrou Huang, Yan Zhang, Xiaoxiao Zou, Li Tian, Hui Hong, Yongkang Luo, Yuqing Tan
Summary: This study examined the effect of silver carp by-product hydrolysates on the growth of Bifido-bacterium animalis ssp. lactis BB-12. Papain was found to recover more nitrogen and < 1 kDa components from the by-products compared to neutrase and alcalase. Papain-2 h, hydrolysates obtained by papain for 2 hours, showed greater effectiveness in promoting the growth of BB-12. The content of < 1 kDa components, sulfhydryl-containing amino acids, and peptides composed of all the hydrophobic amino acids in the hydrolysates were positively correlated to the growth of BB-12. BB-12 cultured with papain-2 h substitute exhibited a thinner and shorter morphology after 4 hours of cultivation. This study provides a new nitrogen source for Bifidobacterium animalis ssp. lactis BB-12 and suggests a possible strategy for utilizing by-products to reduce aquacultural waste.
Review
Fisheries
Elliot Mubango, Samad Tavakoli, Yueyue Liu, Yanyan Zheng, Xinrou Huang, Soottawat Benjakul, Tan Yuqing, Yongkang Luo, Hui Hong
Summary: Intermuscular bones are a common characteristic of Asian carp and pose a health risk for consumers. Ongoing research has explored various aspects of these bones, including their formation, morphology, counts, evolution, proteome, and gene function. Processing technologies have emerged as a trending topic for reducing the health threats of intermuscular bones in carp products.
REVIEWS IN FISHERIES SCIENCE & AQUACULTURE
(2023)
Article
Chemistry, Applied
Yifan Liang, Huijuan Zhang, Li Tian, Ce Shi, Yanyan Zheng, Jinfeng Wang, Yuqing Tan, Yongkang Luo, Hui Hong
Summary: This study investigated the effects of Maillard reaction products (MRPs) derived from bighead carp meat hydrolysates with galactose and galacto-oligosaccharides on intestinal microbial composition and metabolic profile. The results showed that the MRPs produced with galacto-oligosaccharides promoted the production of butyric acid and fatty acids synthesis, which are beneficial for gut health.
Article
Nutrition & Dietetics
Yongjie Zhou, Xiaoxiao Zou, Ruifang Feng, Xin Zhan, Hui Hong, Yongkang Luo, Yuqing Tan
Summary: This study investigated the effects of milk fat globule membrane (MFGM) intervention on spatial memory and cognitive function in mice. The results showed that mice in the M group had more disordered trajectories in the Morris water maze experiment, and immunohistochemical analysis revealed a higher number of neurons in the hippocampal dentate gyrus (DG) area of the M group compared to the control group. Differentially expressed proteins (DEPs) related to synaptic formation and neurotransmitter receptors were also identified. The findings provide new insights into the potential mechanisms of spatial memory and cognitive enhancement by MFGM.
Article
Food Science & Technology
Ruifang Feng, Xiaoxiao Zou, Kai Wang, Huaigao Liu, Hui Hong, Yongkang Luo, Yuqing Tan
Summary: Yak bone collagen peptides (YBP) have been found to have the potential to improve swimming performance in mice and affect their blood composition. Furthermore, YBP intervention has been shown to regulate protein, carbohydrate, and lipid metabolism pathways in the liver.
Article
Chemistry, Applied
Ge Shi, Ce Shi, Yongkang Luo, Hui Hong, Jiaran Zhang, Yan Li, Yuqing Tan
Summary: This study found that the combination of propylene glycol alginate (PGA) with whey protein (WP) can enhance the stability of WP and form soluble and insoluble complexes. Through a series of experimental results, the changes in the interaction between PGA and WP and their effects on WP conformation and thermal stability were revealed. These findings are of great significance for maintaining the stability of dairy products and encapsulating bioactive substances.
Article
Chemistry, Applied
Yueyue Liu, Elliot Mubango, Peipei Dou, Yulong Bao, Yuqing Tan, Yongkang Luo, Xingmin Li, Hui Hong
Summary: The influence of oxidative modifications of myofibrillar proteins (MPs) on their surface properties was investigated in this study. Oxidized MPs were measured for oxidative modifications (deamination, formation of disulfide bonds and Schiff bases), particle size, net surface charge, and binding ability of volatiles (2-enthylfuran, 1-octen-3-ol, hexanal, and octanal). Molecular docking of volatiles with actomyosin was performed, and specific oxidative modifications (monoxidation and deamination) of MPs were determined using LC-MS/MS. The results showed that oxidative modifications of MPs changed their surface properties, including enhanced surface hydrophobicity and decreased affinity to volatile compounds and water. This study provides evidence of how protein oxidation affects the properties of MPs and deteriorates fish meat quality.
Article
Chemistry, Applied
Kai Wang, Lihua Han, Yuqing Tan, Hui Hong, Yongkang Luo
Summary: This study developed novel antioxidant peptides from silver carp muscle hydrolysates and enhanced their antioxidant activities through gastrointestinal digestion. The Papain and Alcalase prepared antioxidant peptides from silver carp muscle hydrolysates demonstrated significant improvement in oxidative stress injury and had better bioavailability after gastrointestinal digestion.
Article
Chemistry, Applied
Ruifang Feng, Wenyu Liang, Yueyue Liu, Yongkang Luo, Yuqing Tan, Hui Hong
Summary: This study investigated the impact of hydroxyl radical oxidizing system (HROS) and endogenous oxidizing system (EOS) on protein oxidation, digestive properties, and peptide modification in bighead carp fillets. The results showed that freezing storage and H2O2 concentration increased the oxidation degree of myofibrillar proteins (MPs). The digestibility of protein decreased during frozen storage but increased after H2O2 treatment. The EOS group displayed more modification numbers and types in digested MPs peptides compared to the HROS group.
Article
Chemistry, Applied
Shuai Zhuang, Yueyue Liu, Song Gao, Yuqing Tan, Hui Hong, Yongkang Luo
Summary: This study investigated the roles of three major grass carp spoilage bacteria in fish protein degradation and related quality changes. The results showed that each bacteria had different effects on protein molecules, muscle structures, and quality indices. The study provides guidance for developing quality control strategies.
Article
Nutrition & Dietetics
Ning Ding, Hanxiu Meng, Chao Wu, Wallace Yokoyama, Hui Hong, Yongkang Luo, Yuqing Tan
Summary: This study found that whey protein hydrolysate has the potential to improve cognitive degeneration. Interventions with whey protein hydrolysate improved cognitive abilities and reduced the levels of A beta(1-42) in the brain tissue and serum of mice. It also alleviated neuronal damage in the hippocampus and altered the abundance of gut microbe related to Alzheimer's disease.
Article
Biochemistry & Molecular Biology
Xiaoxiao Zou, Wallace Yokoyama, Xiaohui Liu, Kai Wang, Hui Hong, Yongkang Luo, Yuqing Tan
Summary: Milk fat globule membranes (MFGMs) are complex structures with bioactive proteins and lipids, which are beneficial for infant development. This study found that MFGM supplementation could reduce fatigue and improve antioxidant capacity, suggesting its potential as an antifatigue and antioxidant dietary supplement.
Article
Chemistry, Applied
Song Gao, Yueyue Liu, Zixin Fu, Huijuan Zhang, Longteng Zhang, Bo Li, Yuqing Tan, Hui Hong, Yongkang Luo
Summary: This study aimed to investigate the relationship between quality traits and myofibrillar proteins (MPs) alteration during frozen storage of salted fish. Protein denaturation and oxidation occurred in frozen fillets, with denaturation happening first. During the initial phase of storage (0-12 weeks), changes in protein structure were closely related to water-holding capacity (WHC) and texture properties. MPs oxidation (sulfhydryl loss, carbonyl, and Schiff base formation) dominated the later stage of frozen storage (12-24 weeks) and were associated with changes in pH, color, WHC, and texture properties. Brining at 0.5 M improved WHC with fewer undesirable changes in MPs and quality traits compared to other concentrations. A recommended storage time of 12 weeks was suggested for salted frozen fish, providing valuable insights for fish preservation in the aquatic industry.
Article
Nutrition & Dietetics
Wenrong Zou, Zixin Fu, Xiaohong Guo, Lei Yao, Hui Hong, Yongkang Luo, Yuqing Tan
Summary: The study found that whey protein hydrolysate (WPH) can prevent the development of colitis, protect the colonic mucosal layer, and reduce inflammation in mice. WPH intervention also restored gut microbiome balance and increased the secretion of short-chain fatty acids. High doses of WPH had a positive impact on the microbiome, reducing harmful bacterial strains. This research suggests that WPH has anti-inflammatory properties and shows promise in managing colitis.
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.