Article
Chemistry, Applied
Haoran Wang, Ran Suo, Yangyang Wang, Jianfeng Sun, Yaqiong Liu, Wenxiu Wang, Jie Wang
Summary: This study evaluated the impact of electron beam irradiation on protein oxidation and textural properties of refrigerated Litopenaeus vannamei shrimps. The results showed that irradiation increased protein oxidation level and affected the texture of shrimps during storage. Shrimps irradiated with higher doses exhibited higher reactive oxygen species and carbonyl contents, and lower Ca(2+)ATPase activity, surface hydrophobicity, solubility, and total sulfhydryl contents. Shrimps irradiated with lower doses had higher hardness, springiness, and chewiness compared to the control group.
Article
Microbiology
Yuan Li, Yilin Qian, Xiaowei Lou, Zhiheng Hu, Yaqin Hu, Mingyong Zeng, Zunying Liu
Summary: This study investigated the texture changes of Shewanella baltica-inoculated Litopenaeus vannamei during refrigerated storage and the impact of exogenously added Lactobacillus plantarum SS-128 on these changes. Results showed that SS-128 improved the texture of L. vannamei compared to the luxS-mutant group. Proteomics analysis revealed protein alterations in L. vannamei and the supernatant. The study also demonstrated that luxS played a role in maintaining texture-related proteins and regulating the expression of enzymes involved in energy metabolism and hydrolysis in L. vannamei. The interaction between luxS and S. baltica influenced the expression of critical enzymes and pathways, leading to the deterioration of L. vannamei.
FRONTIERS IN MICROBIOLOGY
(2022)
Article
Immunology
Xianliang Zhao, Jie Qiao, Pei Zhang, Zehui Zhang, Jude Juventus Aweya, Xiaohan Chen, Yongzhen Zhao, Yueling Zhang
Summary: In this study, the proteomics approach was used to characterize the hemocyanin expression profiles from Litopenaeus vannamei, revealing molecular diversity at the protein level. The research demonstrated that the glycan modification may contribute to the diversity and multiple immune activities of hemocyanin, which plays a crucial role in recognizing different pathogens.
FRONTIERS IN IMMUNOLOGY
(2021)
Article
Food Science & Technology
Yan Zhao, Huilin Yu, Honghao Li, Yang Qiu, Shengyao Xia, Jie Zhang, Jiajin Zhu
Summary: As a non-thermal food processing technology, Electron beam (E-beam) irradiation is effective in enhancing microbial safety by deactivating unwanted spoilage and pathogenic microorganisms in the food industry. This study evaluated the effects of E-beam irradiation on qualities and sensory attributes at doses capable of killing SARS-COV-2. The results showed minimal impact on the composition, texture, and sensory attributes of the food, but significant changes in TBARS, vitamin E content, unsaturated fatty acid content, TVB-N, and sensory appearance were observed at higher irradiation doses.
Article
Food Science & Technology
Chen Zhu, Lihang Chen, Xinyao Zeng, Ying Sun, Dexin Jiao, Meihong Liu, Mingzhu Zheng, Jingsheng Liu, Huimin Liu
Summary: This study investigated the effects of UHP-MF treatment on the protein properties and quality deterioration of stored Litopenaeus Vannamei. The results showed that UHP treatment improved the texture of the shrimp while MF storage inhibited texture softening and water holding capacity. Furthermore, UHP-MF treatment slowed down lipid oxidation, protein oxidation, and degradation, and prolonged the shelf life of the stored shrimp.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Geran Xia, Ru Jia, Jingjing Tong, Xinxin Zhang, Shutong Zhang, Huamao Wei, Wenge Yang
Summary: In this study, the cryoprotective effects of carrageenan on minced shrimp gel during frozen storage were investigated. The results showed that carrageenan significantly improved the texture properties and rheological properties of the gel, as well as prevented protein oxidation. Carrageenan also maintained the stability of the gel system by increasing the alpha-helix contents. Additionally, carrageenan promoted cross-linking and aggregation in the gel. Overall, carrageenan could be an effective substitute for commercial cryoprotectant in the development of pre-prepared minced shrimp products.
FOOD AND BIOPROCESS TECHNOLOGY
(2023)
Article
Fisheries
Roushon Jamal
Summary: The commercial cultivation of Litopenaeus vannamei has greatly benefited the global shrimp industry in the past decade. However, there are no academic sources supporting its commercial farming in Bangladesh, which is an important player in the global shrimp industry. The declining shrimp industry in Bangladesh, caused by the low production of traditionally cultivated black tiger shrimp and its susceptibility to diseases, calls for immediate policy measures to introduce high-yielding Litopenaeus vannamei species.
AQUACULTURE INTERNATIONAL
(2023)
Article
Fisheries
Naresh Kumar Dewangan, Ayyaru Gopalakrishnan, Archana Shankar, Rajkumar Singh Ramakrishna
Summary: A rare incidence of multiple bacterial infections was reported in Litopenaeus vannamei grow-out ponds in India. The infected shrimp showed various clinical and morphological changes. Histological and electron microscopic studies confirmed the presence of multiple bacterial infections.
AQUACULTURE RESEARCH
(2022)
Article
Acoustics
Tong Zhang, Jie Wang, Jiaqi Feng, Yaqiong Liu, Ran Suo, Jingyu Jin, Wenxiu Wang
Summary: This study investigated the effects of different ultrasonic pretreatments on the gel properties of shrimp surimi. The results showed that proper ultrasound treatment could improve the gel properties by expanding the protein and exposing more functional groups. The study provides a new technical means to improve the gel properties of shrimp surimi.
ULTRASONICS SONOCHEMISTRY
(2022)
Article
Food Science & Technology
Qi Yu, Huijuan Pan, Chenru Qian, Haitao Shao, Jiajun Han, Yongyong Li, Yongjiang Lou
Summary: The study found that the effect of radiation on S. melantho is dose-dependent, with higher doses leading to increased bactericidal effects. Irradiated samples showed significant changes in bacterial community structure, but no significant effect on pH value. A radiation dose of 6 kGy was considered the most suitable treatment, providing a theoretical basis for production and processing.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Yu Chen, Qian Ning, Zhenzhen Wu, Hanlin Zhou, Jun Liao, Xiangyun Sun, Jing Lin, Jie Pang
Summary: This study investigates the relationship between changes in the proteome of L. vannamei muscle and quality characteristics during low-temperature storage. Differential expression of proteins under different storage conditions was compared with the fresh group, resulting in 1572 differentially expressed proteins. Potential biochemical markers were identified through searches in the UniProt database, Gene Ontology database, and Genome Encyclopedia. These findings contribute to understanding the mechanism of freshness decline and changes in muscle proteome during low-temperature storage of L. vannamei.
Article
Fisheries
Mirasha Hasanthi, Kyeong-Jun Lee
Summary: This study evaluated the dietary requirement of niacin and its effects on the growth, feed utilization, immunity, and disease resistance of Pacific white shrimp. The results showed that increasing niacin levels in the diet improved the growth performance, feed utilization efficiency, and disease resistance of the shrimp. The optimum niacin requirement for Pacific white shrimp was estimated to be around 130 mg/kg diet.
Article
Food Science & Technology
Bijing Dou, He Wang, Wenhong Cao, Zhongqin Chen, Guoping Zhu, Chaohua Zhang, Huina Zheng, Haisheng Lin, Jialong Gao
Summary: Previous studies have shown that UV-C irradiation can activate endogenous acid protease (EAP) in shrimp heads. This study investigated the effects of UV-C irradiation on the enzymatic properties and conformation of EAP. The results showed that UV-C irradiation did not alter the enzymatic properties of EAP, but increased enzyme activity by increasing tryptophan and hydrogen bonding, suggesting that the spatial structure of the protein played a role in enzyme activation.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Kangting Sun, Chuang Pan, Shengjun Chen, Shucheng Liu, Shuxian Hao, Hui Huang, Di Wang, Huan Xiang
Summary: This study demonstrated the potential protein indicators of partial freezing of stored shrimp by traditional quality parameters and label-free based proteomic techniques. The carbonyl content and myofibril fragmentation index (MFI) of shrimp increased significantly during storage. A total of 240 proteins changed in abundance at different time points compared to fresh samples. Projectin, ribosomal protein and histone were potential biomarkers for protein denaturation and oxidation in shrimp muscle. Myosin heavy chain and glyceraldehyde-3-phosphate dehydrogenase corresponded with the degradation of muscle proteins. Myosin light chain, tubulin alpha chain, and heat shock protein correlated with tenderness and water holding capacity, while malate dehydrogenase and hemocyanin can serve as color indicators.
CURRENT RESEARCH IN FOOD SCIENCE
(2023)
Article
Chemistry, Applied
Qian Hong, Yu-Lei Chen, Duanquan Lin, Ru-Qing Yang, Kai-Yuan Cao, Ling-Jing Zhang, Yi-Ming Liu, Le-Chang Sun, Min-Jie Cao
Summary: In this study, the PPO gene from Litopenaeus vannamei (Lv-PPO) was cloned, expressed, and purified. The recombinant Lv-PPO (rLv-PPO) was shown to be biologically active and influenced by metal ions Cu2+ and Zn2+. A specific antibody against rLv-PPO was prepared, and the levels of PPO were found to be highest in the hemolymph of shrimp.
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.