Review
Food Science & Technology
Jacob Ewert, Thomas Eisele, Timo Stressler
Summary: This paper provides an overview of the techniques for production and analysis of antioxidative peptides from food proteins. Factors such as protein substrate, choice of peptidases or peptidase systems, and specific production processes must be considered in the production of antioxidative peptides. The paper also discusses the potential use of continuous production systems and the need for robust analysis tools. Since there is no standardized methodology for evaluating antioxidative peptides, the pros and cons of various strategies for peptide separation and antioxidative measurement are discussed. Overall, this review serves as a roadmap for the generation of antioxidative peptides for research, development, and potential industrial use.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
(2022)
Article
Biochemistry & Molecular Biology
Jie Zhou, Mengfen Wei, Lijun You
Summary: In this study, peptides from Pinctada martensii meat were prepared and the structures were identified. The potential antioxidant peptides were synthesized and their activities were verified using HepG2 cells. The results showed that the peptides exhibited antioxidant effects and could be used as candidates in functional foods.
Article
Food Science & Technology
Boo-Sik Jang, Mi-Jin Lee, Noh-Hee Jeong
Summary: The study examined the potential use of canola glycoprotein (CNG) in various fields by comparing its characteristics and physiological activities with commercially available carrot glycoprotein (CRG). CNG has higher protein content, lower molecular weight distribution, and stronger antioxidant activity compared to CRG.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
(2021)
Article
Multidisciplinary Sciences
Shaowei Bai, Liangzhen Yang, Honglei Wang, Chao Yang, Xuechen Hou, Jingjie Gao, Zuoming Zhang
Summary: The study shows that cellobiose phosphorylase provides energetic advantages for cellobiose degradation through a phosphorolytic pathway, and it has good thermal stability and broad substrate selectivity.
SCIENTIFIC REPORTS
(2022)
Article
Nutrition & Dietetics
Xiao Hu, Jing Liu, Jun Li, Yuqiong Song, Shengjun Chen, Shaobo Zhou, Xianqing Yang
Summary: In this study, antioxidant peptides were obtained by hydrolyzing Gracilariopsis lemaneiformis protein with alkaline protease. The optimal enzymatic hydrolysis conditions were determined through experiments. Three novel antioxidant peptides were identified and one of them exhibited the best antioxidant activity. Molecular docking results showed that this peptide had better binding ability and inhibition than the others. Cell viability assay confirmed the protective effect of the antioxidant peptide against oxidative damage. These findings highlight the potential of using antioxidant peptides from Gracilariopsis lemaneiformis as antioxidants.
FRONTIERS IN NUTRITION
(2022)
Article
Food Science & Technology
L. Marchetti, M. S. Acuna, S. C. Andres
Summary: Incorporating pecan nut expeller into gluten-free muffins improved their texture and moisture content, showing better antioxidant activity and stability during storage. Additionally, PNE-muffins had higher levels of polyunsaturated fatty acids, which remained stable over time.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Biochemistry & Molecular Biology
Xuejiao Wang, Yirui Zhang, Mei Li, Qin Qin, Tao Xie
Summary: A dextranase from Penicillium cyclopium CICC-4022 was purified and its enzymatic properties were studied. The dextranase can regulate the molecular mass and homogeneity of dextran. Na+, K+ and NH4+ enhance the activity of the dextranase, while Cu2+ and Pb2+ strongly inhibit its activity. By controlling the enzyme activity, substrate concentration, and time, specific molecular weight dextran with good homogeneity can be obtained.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2022)
Article
Food Science & Technology
Wenqian Wang, Shibo Zhao, Jinjin Pei, Pengfei Jiang, Wengang Jin, Ruichang Gao
Summary: This study investigated the changes in pH, browning extent, DPPH radical scavenging capacity, and reducing ability in Maillard reaction products (MRPs) between giant salamander peptides and glucose during heating. The results showed that the pH value of the MRPs decreased with heating time while the browning extent and antioxidant capacity increased. A total of 58 volatile compounds were detected among the MRPs and principal component analysis revealed good differentiation of volatile compounds at different reaction times. Correlation analysis showed that antioxidant activity was positively associated with browning extent, ketones, furans, and pyrazines.
JOURNAL OF FOOD QUALITY
(2023)
Article
Food Science & Technology
Qian Zhang, Zhipeng Yu, Wenzhu Zhao
Summary: This study aimed to identify novel antioxidant peptides from copra meal protein and confirmed the scavenging activity of peptides GMEEER and EEGER on free radicals. Molecular docking and isothermal titration calorimetry were used to explore the mechanism of antioxidant peptides in scavenging free radicals, and the results showed that hydrophobic interactions and hydrogen bonding were the major driving forces. These findings revealed the antioxidant mechanism of copra meal protein and provided theoretical support for its high-value utilization.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Biotechnology & Applied Microbiology
Zhen Wang, Shilong Yang, Yajun Gao, Jianting Huang
Summary: In this study, the optimal conditions for the extraction of total flavonoids from Chionanthus retusa leaf were determined. The purified flavonoids exhibited strong antioxidant capacity, which was associated with their content and types.
FRONTIERS IN BIOENGINEERING AND BIOTECHNOLOGY
(2022)
Article
Agricultural Engineering
Thammarit Khamplod, Phavit Wongsirichot, James Winterburn
Summary: Rapeseed meal hydrolysate has been shown to be a promising low-cost feedstock for the production of polyhydroxyalkanoates (PHAs) by Haloferax mediterranei. Enzymatic hydrolysis was found to be more effective than acidic hydrolysis in terms of PHA productivity. Acid hydrolyzed RSM medium inhibited the growth and PHA production of H. mediterranei, potentially due to the presence of inhibitors such as furfural and hydroxymethylfurfural. However, enzymatically hydrolyzed RSM medium supported the growth and PHA production of H. mediterranei, with a maximum PHA concentration of 0.512 g/L at 75% volume.
BIORESOURCE TECHNOLOGY
(2023)
Article
Materials Science, Paper & Wood
Larissa Bussler, Debora Jacomini, Juliana Moco Correa, Marina Kimiko Kadowaki, Alexandre Maller, Rita de Cassia Garcia Simao
Summary: The cellulase from Caulobacter crescentus (C. crescentus) showed higher expression in the presence of corn straw and released more reducing sugar during the hydrolysis of corn straw and corn cob, suggesting its potential as an alternative for the production of chemicals and biofuels. Additionally, the application of the enzyme on denim jeans resulted in a cleaner and smoother surface of the fibers, indicating its use for biopolishing. This study supports the biotechnological capabilities of the cellulase from C. crescentus based on the bacterial genomic sequence.
Article
Food Science & Technology
Haisheng Lin, Wan Li, Ruikun Sun, Cheng Xu, Chaohua Zhang, Jialong Gao, Wenhong Cao, Xiaoming Qin, Saiyi Zhong, Yibin Chen
Summary: This study purified and identified an immunoregulatory peptide named SNLP from Sipunculus nudus L., which showed dual immunomodulatory activities including immunostimulatory and anti-inflammatory effects.
FOOD SCIENCE & NUTRITION
(2023)
Article
Behavioral Sciences
Liana L. Guarneiri, Chad M. Paton, Jamie A. Cooper
Summary: Adding pecans to the daily diet improves subjective and physiological markers of postprandial appetite in adults at risk for cardiovascular disease.
Article
Multidisciplinary Sciences
Armin Mirzapour-Kouhdasht, Marzieh Moosavi-Nasab, Chul Won Lee, Hyosuk Yun, Jong-Bang Eun
Summary: Fish gelatin hydrolysates exhibit multifunctional properties with antibacterial and ACE/DPP-IV enzyme inhibitory activities. The synthesized PEP1, PEP2, and PEP3 peptides demonstrate this multifunctionality, confirmed through in vitro and in silico experiments. The binding energies of these peptides are sufficient to inhibit both ACE and DPP-IV enzymes with excellent three-dimensional conformation in all six docking mechanisms.
SCIENTIFIC REPORTS
(2021)
Review
Food Science & Technology
Xiao-Li Li, Run-Hui Ma, Fan Zhang, Zhi-Jing Ni, Kiran Thakur, Shaoyun Wang, Jian-Guo Zhang, Zhao-Jun Wei
Summary: This review discusses the progress in Polygonatum research, focusing on its functional ingredients, structural characterization, extraction methods, and biological activities. The review highlights the potential food applications of Polygonatum as both an ingredient and a whole food, as well as its health benefits in agriculture and the environment. The challenges and limitations of current research trends are also identified, and the need for further exploration of Polygonatum for the development of functional materials and health-promoting foods is emphasized.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Article
Agriculture, Multidisciplinary
A. M. Liao, J. Zhang, K. Thakur, J. G. Zhang, Z. J. Wei
Summary: In this study, silkworm pupal oil (SPO) extracted from desilked silkworm pupae using supercritical carbon dioxide was found to have beneficial effects on growth parameters and lipid metabolism in rats fed with high-fat diet (HFD). SPO supplementation reduced body weight gain and liver weight, and decreased total cholesterol and triglyceride levels in serum and liver. It also increased high-density lipoprotein-cholesterol (HDL-C) levels in serum and liver, while decreasing low-density lipoprotein-cholesterol (LDL-C) levels in serum. Furthermore, SPO protected the liver by regulating the expression of lipoprotein lipase (LPL), toll-like receptor 4, and nuclear factor-kappa B p65 genes.
JOURNAL OF INSECTS AS FOOD AND FEED
(2023)
Article
Agriculture, Multidisciplinary
R. Zhang, J. Du, Y. Y. Cao, K. Thakur, S. M. Tang, F. Hu, Z. J. Wei
Summary: Bombyx mori is a protein-rich source of food that has gained renewed interest as a potential alternative protein source. In this study, the vps4 gene was interfered using siRNA in H2S-treated silkworms, resulting in decreased body weight, cocoon weight, cocoon shell weight, and egg laying and production. H2S treatment alleviated the inhibition caused by vps4 gene knockdown, except for egg laying and production. siRNA interference led to reduced expression of the targeted vps4 gene, with the greatest effect observed with vps4-2 siRNA. These findings highlight the significant phenotypic and genotypic effects of vps4 gene knockdown in silkworms, which is important for future research.
JOURNAL OF INSECTS AS FOOD AND FEED
(2023)
Article
Clinical Neurology
Fan Zhang, Chuanyi Fu, Yidong Deng, Mao Zhang, Hao Peng, Wenan Li, Jian Zhong, Qing Zhou, Li Huang, Shuli Xiao, Jiannong Zhao
Summary: This study aimed to explore the association between CYP1B1 genetic variants and the risk of ischemic stroke (IS) in the Chinese Han population. The results showed that the genetic variants CYP1B1-rs10916 and CYP1B1-rs2855658 can increase the risk of IS in Chinese Han individuals aged 60 and above, smoking, or drinking alcohol.
CEREBROVASCULAR DISEASES
(2023)
Article
Food Science & Technology
An-Ran Zheng, Chao-Kun Wei, Dun-Hua Liu, Kiran Thakur, Jian-Guo Zhang, Zhao-Jun Wei
Summary: The flavor differences of Maillard reaction products with roasted/broth flavors were studied by analyzing the volatile compounds using GC-MS and GC x GCToF-MS. Principal component analysis showed that the volatile compounds could effectively differentiate between roasted and broth flavors. The study found that roasted flavors had more pyrazines, while broth flavors had more thiol sulfides and thiophenes.
CURRENT RESEARCH IN FOOD SCIENCE
(2023)
Article
Plant Sciences
Xiao-Li Li, Xiu-Xiu Zhang, Run-Hui Ma, Zhi-Jing Ni, Kiran Thakur, Carlos L. Cespedes-Acuna, Jian-Guo Zhang, Zhao -Jun Wei
Summary: This study investigated the efficacy of PS on proliferation and migration of Endometrial carcinoma cells. Through experiments using xenograft model and Ishikawa cells, the potential molecular mechanism of dioscin was explored. The results showed that dioscin inhibited Ishikawa cell migration and invasion through the MEK/ERK and JNK signaling pathways. Hub miRNAs and genes identified in this study could be potential molecular targets for future EC treatment.
JOURNAL OF ETHNOPHARMACOLOGY
(2023)
Review
Biochemistry & Molecular Biology
Xiao Xiao, Peng-Ren Zou, Fei Hu, Wen Zhu, Zhao-Jun Wei
Summary: Plant-based protein products, such as plant meat, are increasingly popular and seen as alternatives to animal proteins. This review provides an update on the current research and industrial growth of plant-based protein products, including plant meat, plant-based eggs, plant-based dairy products, and plant-based protein emulsion foods. It also discusses the common processing technology and emerging strategies for plant-based protein products, as well as the knowledge gap between plant proteins and animal proteins.
Article
Food Science & Technology
Xiao-Li Li, Qi Yin, Wei Wang, Run-Hui Ma, Zhi-Jing Ni, Kiran Thakur, Jian-Guo Zhang, Zhao-Jun Wei
Summary: Ginsenoside (G-CK) and DDP inhibit the proliferation of HeLa cells, and their combination blocks cell growth and colony-forming ability, inhibits cell migration and EMT processes. This is achieved through inhibition of the RAS/MEK/ERK and PI3K/AKT signaling pathways, resulting in up-regulation of E-cadherin, down-regulation of N-cadherin and vimentin, and impaired cell migration. G-CK also protects HEK293 cells from oxidative stress damage induced by DDP.
JOURNAL OF FUNCTIONAL FOODS
(2023)
Review
Food Science & Technology
Fan Zhang, Shengxiong Chen, Jianguo Zhang, Kiran Thakur, Maurizio Battino, Hui Cao, Mohamed A. Farag, Jianbo Xiao, Zhaojun Wei
Summary: Asparagus is a perennial herb with valuable functional ingredients, which has been used as medicine and food since ancient times. Among its main chemical constituents, saponins play a crucial role in various health benefits and biological activities. This review focuses on the preparation methods, structure, classification, biological functions, food and non-food applications of asparagus saponins, with a special emphasis on their anti-cancer effects. It also highlights the challenges and limitations in current research and serves as a bridge between bioactive components and human health, aiding research on functional and health-promoting foods and medicinal applications of asparagus saponins.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Article
Biochemistry & Molecular Biology
Zhi-Gang Ding, Yi Shen, Fei Hu, Xiu-Xiu Zhang, Kiran Thakur, Mohammad Rizwan Khan, Zhao-Jun Wei
Summary: The purpose of this study was to develop a composite film composed of eugenol Pickering emulsion and pullulan-gelatin, and to evaluate its preservation effect on chilled beef. The prepared composite film showed good stability, physical properties, and freshness preservation effect on chilled beef, indicating its promising potential for beef preservation.
Article
Food Science & Technology
Fei Hu, Jin-Yu Li, Peng-Ren Zou, Kiran Thakur, Jian-Guo Zhang, Mohammad Rizwan Khan, Zhao-Jun Wei
Summary: Lycium barbarum pulp (LBP) can improve the performance and structure of gluten proteins, resulting in improved noodle quality. The addition of 5% LBP significantly increases the stability and thermal stability of gluten proteins, and improves the texture, stretchability, and flavor of noodles. Moreover, LBP addition reduces starch digestibility and the expected glycemic index. SEM and AFM analysis show that the bioactive components of LBP can mix with gluten protein, bringing the structure of noodles closer together and intensifying the cross-linking of the gluten structure.
Article
Food Science & Technology
Jun Wang, Xiuxiu Zhang, Zhijing Ni, Elnur Elam, Kiran Thakur, Kexin Li, Chuyan Wang, Jianguo Zhang, Zhaojun Wei
Summary: This study analyzed the miRNA expression profile of HepG2 cells in response to licochalcone A in vitro. Dysregulated miRNAs and their potential targets were identified, and the FoxO signaling pathway was found to be the hub pathway for these targets. Key miRNAs and transcription factors were screened out using protein-protein interaction networks and miRNA-target networks. These findings provide insights into the molecular mechanism of licochalcone A as a natural anticarcinogen.
FOOD SCIENCE AND HUMAN WELLNESS
(2023)
Article
Psychology, Clinical
Huilin Zhu, Feier Chen, Lijun Zheng
Summary: This study examined whether Chinese gay men preferred self-resemblance in faces and found that they have a preference for partners with similar facial features.
JOURNAL OF SEX RESEARCH
(2023)
Article
Food Science & Technology
Qing Zhu, Wang-Wei Zhang, Zhi-Jing Ni, Kiran Thakur, Jian-Guo Zhang, Fei Hu, Zhao-Jun Wei
Summary: The shortage of cocoa butter resources has led to the emergence of using oleogels as a substitute in the chocolate industry. A study found that glycerol monostearate rice bran wax complex oleogels showed the best substitution effect and improved the rheological properties and taste of chocolates.
Article
Chemistry, Applied
Yi-Long Ma, Zheng-Fang Wu, Zhi Li, Yue Wang, Ya-Fang Shang, Kiran Thakur, Zhao-Jun Wei
Summary: In this study, the digestibility and hepato-protective potential of Lophatherum gracile leaves were investigated. The results showed that the content of phenolics/flavonoids and antioxidant activity in L. gracile extract changed during digestion but the main components remained stable. Additionally, L. gracile extract exhibited hepato-protective activity by reducing alcohol-induced oxidative damage in liver cells.
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.
