Article
Agricultural Engineering
Juana Rozalen, M. Mercedes Garcia, Amaya Zalacain, Horacio Lopez-Corcoles, Jorge Hurtado de Mendoza, Katrina Cornish, Manuel Carmona
Summary: Guayule, as a promising renewable source of natural rubber/latex, has resins with various activities potentially related to sesquiterpenes. By exploring different analytical methods, it was found that there may be new members of the guayulins family and the relationship in seasonal changes was identified.
INDUSTRIAL CROPS AND PRODUCTS
(2021)
Review
Chemistry, Analytical
Hugo M. Santos, Luis B. Carvalho, Carlos Lodeiro, Goncalo Martins, Ines L. Gomes, Wilson D. T. Antunes, Vanessa Correia, Maria M. Almeida-Santos, Helena Rebelo-de-Andrade, Antonio P. A. Matos, J. L. Capelo
Summary: This work presents a tutorial on the capabilities of bioanalytical mass spectrometry in detecting and differentiating viruses at the peptide level, as well as providing diagnosis and prognosis for infected patients. It offers insights into the possibilities of current high-resolution mass spectrometry technology and bioinformatics.
MICROCHEMICAL JOURNAL
(2023)
Article
Chemistry, Applied
Xiaojing Sheng, Satoshi Nagaoka, Marika Hashimoto, Yusuke Amiya, Masato Beppu, Kenichiro Tsukamoto, Emiko Yanase, Mitsuru Tanaka, Toshiro Matsui
Summary: Beta-conglycinin was orally administered to rats, and specific oligopeptides derived from the protein were identified in the blood plasma, indicating that beta-conglycinin could be the dietary source protein for these peptides found in the circulating bloodstream of rats.
Article
Construction & Building Technology
Stepanka Kuckova, Gabriela Rambouskova, Petra Junkova, Jiri Santrucek, Pavel Cejnar, Tatiana Anatolievna Smirnova, Ondrej Novotny, Radovan Hynek
Summary: The enrichment of mortar mixtures with natural organic materials has a long history, with protein additives proven to enhance mortar durability and strength. This study aimed to identify and quantify proteins in model mortars with various protein additives using mass spectrometry techniques. The results confirmed the possibility of identifying protein additives in century-old mortars, shedding light on traditional recipes.
CONSTRUCTION AND BUILDING MATERIALS
(2021)
Article
Food Science & Technology
Jing Wan, Peng He, Yuanshan Chen, Qiujin Zhu
Summary: A practical, efficient, and rapid method for quantifying 19 pyrethroids in tea and orange samples was developed. Out of 262 tea samples, 11 pyrethroids were detected positive with concentrations below maximum residue limits. No pyrethroid was found in 209 peeled orange samples.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Review
Chemistry, Analytical
Negin Fasih Ramandi, Mohammad Faranoush, Alireza Ghassempour, Hassan Y. Aboul-Enein
Summary: The recent success in studying the proteome as a source of biomarkers has revolutionized our understanding of leukemia. The use of mass spectrometry techniques to identify differentially expressed proteins has led to improved diagnosis, prognosis, and treatment strategies for leukemia. This review focuses on the use of various ionization sources and mass analyzers in monitoring different types of leukemia, with MALDI-TOF MS identified as a quick and reliable method for protein analysis. Additionally, the review classifies over 400 proteins and identifies specific biomarkers for acute myeloid leukemia (AML), acute lymphoblastic leukemia (ALL), and other stages of leukemia for future studies.
CRITICAL REVIEWS IN ANALYTICAL CHEMISTRY
(2022)
Article
Biochemistry & Molecular Biology
Pushpanjali Dasauni, Nirpendra Singh, Varun Chhabra, Manoranjan Mahapatra, Renu Saxena, Suman Kundu
Summary: A method using TFE and heat denaturation prior to digestion was developed and optimized for improved sequence coverage and analysis of Hb variants by nano LC-MALDI MS/MS. The TFE method provided the most suitable efficiency for Hb variant identification based on high sequence coverage.
Article
Biochemical Research Methods
Qianru Ma, Wentao Wang, Xu Yang, Yunhong Chen, Yan Liu, Hongxu Chen, Yufen Zhao
Summary: This study developed a novel glycan labelling reagent, P(4)HZD, for mass spectrometry analysis of oligosaccharides. The reagent with a permanent positive charge enhanced the MS signal intensity of oligosaccharides. Compared with a commercialized oligosaccharide tag, P(4)HZD more effectively enhanced the signal of oligosaccharides in the middle or higher mass range using both ESI and MALDI ion sources. P(4)HZD showed good efficacy for the detection of oligosaccharides in complex biological samples.
JOURNAL OF CHROMATOGRAPHY A
(2022)
Article
Polymer Science
Antia Lestido-Cardama, Patricia Vazquez-Loureiro, Raquel Sendon, Juana Bustos, Ma Isabel Santillana, Perfecto Paseiro Losada, Ana Rodriguez Bernaldo de Quiros
Summary: This study investigated polyester coatings intended for food contact. Various analytical techniques were used to identify the type of coating and investigate potential migrants. The results showed that certain polyester oligomers migrated, and there is currently no toxicological data or migration limits established for them.
Article
Food Science & Technology
Yue Jia, Yu Lu, Xue Wang, Yuerong Yang, Meiyi Zou, Jie Liu, Wanjun Jin, Xiaoqin Wang, Guoliang Pang, Linjuan Huang, Zhongfu Wang
Summary: The study found that with prolonged lactation, the relative content of glycan derivatives of bovine lactoferrin changed, with the highest content observed in colostrum. Additionally, linkage-specific derivatization of sialic acid could distinguish between different sialylated N-glycan isomers.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Nannan Li, Shuqin Li, Qirou Wang, Shuyu Yang, Yinuo Hou, Yan Gao, Xiangyang Zhang, Min Zhang, Haixia Chen
Summary: This study applied MALDI-TOF MSI and QTOF LC-MS/MS techniques to investigate the spatial distribution changes of low molecular weight compounds in garlic tissue during Laba garlic processing. It was found that some bioactive compounds were transformed or leached out during the processing, while new compounds related to pigments emerged. This study provides a basis for understanding the spatial distributions and changes of compounds in garlic tissue during Laba garlic processing, which may affect the bioactivities of garlic.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Chemistry, Organic
Bernard Fernandez, Jean Armengaud, Gilles Subra, Christine Enjalbal
Summary: This study investigates the feasibility of using high energy charge remote fragmentations to analyze the N-terminus of proteins, and compares it with low energy collision-induced dissociations. The results show that the amino acid composition significantly affects the dissociation pathways of peptide backbones.
EUROPEAN JOURNAL OF ORGANIC CHEMISTRY
(2022)
Article
Nanoscience & Nanotechnology
Biplab Mondal, Kingshuk Basu, Rajkumar Jana, Partha Mondal, Biswanath Hansda, Ayan Datta, Arindam Banerjee
Summary: Newly synthesized blue-emitting few-atom copper nanoclusters (CuNCs) have been used as catalysts for the formation of C(sp(2))-C(sp(2)) and C(sp(2))-N(sp(3)) bonds. These copper nanoclusters exhibit high catalytic activity and can replace conventional metal nanoparticles and heavy-metal-ion-based organic catalysts. Computational studies and MALDI-TOF analysis support the hypothesis and reveal the structure and formation of key intermediates during the catalytic reactions.
ACS APPLIED NANO MATERIALS
(2022)
Article
Chemistry, Applied
Qiyue Zhao, Chao Wu, Cuiping Yu, Anqi Bi, Xianbing Xu, Ming Du
Summary: The study focused on synthesizing high-stability bilayer nano-emulsions using enzymatic hydrolysates, showing stability under various conditions; the addition of hydrolysates slowed down the increase in TBARS value in the emulsion; the bilayer structure of the nano-emulsion was characterized with atomic force microscopy and cryo-scanning electron microscopy, with identification of peptides containing hydrophobic and hydrophilic amino acids at the emulsion interface.
Article
Plant Sciences
Reda F. A. Abdelhameed, Sameh S. Elhady, Alaa Sirwi, Hanan Samir, Elsayed A. Ibrahim, Ama Kyeraa Thomford, Alaa El Gindy, Ghada M. Hadad, Jihan M. Badr, Mohamed S. Nafie
Summary: The study investigated the antioxidant and cytotoxic activities of Thonningia sanguinea whole-plant extract, showing significant cytotoxic activity against MCF-7 and HepG2 cells through apoptosis induction and antioxidant activation. The phenolic extract exhibited promising bioactivity, suggesting the potential for further development as a novel anti-cancer agent.
Article
Environmental Sciences
Simon Munder, Sajid Latif, Joachim Mueller
WASTE AND BIOMASS VALORIZATION
(2020)
Article
Green & Sustainable Science & Technology
Kiatkamjon Intani, Sajid Latif, Md. Shafiqul Islam, Joachim Mueller
Article
Chemistry, Applied
Oluwatoyin Ayetigbo, Sajid Latif, Adebayo Abass, Joachim Mueller
FOOD HYDROCOLLOIDS
(2019)
Article
Chemistry, Physical
Ziba Barati, Sajid Latif, Sebastian Romuli, Joachim Mueller
Article
Chemistry, Multidisciplinary
Jens Lansche, Sebastian Awiszus, Sajid Latif, Joachim Mueller
APPLIED SCIENCES-BASEL
(2020)
Article
Food Science & Technology
Sajid Latif, Sebastian Romuli, Ziba Barati, Joachim Mueller
FOOD SCIENCE & NUTRITION
(2020)
Article
Biochemistry & Molecular Biology
Adnan Mukhtar, Sajid Latif, Joachim Mueller
Article
Chemistry, Multidisciplinary
Adnan Mukhtar, Sajid Latif, Joachim Muller
Summary: The study shows that the best preservation of amylase and invertase activity in dried mango samples occurred at a temperature of 80 degrees C and an air velocity of 1.4 m/s, while lower drying temperatures and air velocities led to a significant decrease. Exploration of different temperatures and air velocities for preserving digestive enzymes in dried mango can be beneficial for the industry.
APPLIED SCIENCES-BASEL
(2021)
Article
Food Science & Technology
Haimanot Hailegiorigs Ayele, Sajid Latif, Marieke E. Bruins, Joachim Mueller
Summary: The study evaluated the influence of mechanical pressing and ultrafiltration on the quality of different fractions of cassava leaves, finding that the different fractions contained varying nutritional contents. The press cake had lower total phenolic content, while the juice and sediment fractions had higher crude protein and total phenolic content.
Article
Chemistry, Multidisciplinary
Adnan Mukhtar, Sajid Latif, Ana Salvatierra-Rojas, Joachim Mueller
Summary: The growing market for dried fruits requires more attention to quality parameters. The study used the activity of the heat-sensitive enzyme 'catalase' for the first time to evaluate the quality of dried mango slices dried at different temperatures. Results showed that spectrophotometric measurements and indirect flotation tests provided the best results in determining the catalase activity, which can indicate the heat stress in dried mango slices.
APPLIED SCIENCES-BASEL
(2022)
Article
Agronomy
Haimanot Hailegiorgis Ayele, Sajid Latif, Joachim Mueller
Summary: This study evaluated a mild processing method for cassava leaves to remove cyanogenic compounds with minimum nutritional loss. The results showed that processing at 100 degrees C reduced cyanide content by 60%, while processing the juice sample at 25 degrees C reduced cyanide content by 57%. Short thermal shredding with pressing resulted in minimal loss of nutrients and a significant reduction of cyanide in the leaves.
Article
Chemistry, Multidisciplinary
Haimanot Hailegiorgis Ayele, Sajid Latif, Joachim Mueller
Summary: The study investigates the impact of blanching and drying on the quality of four varieties of Ethiopian cassava. The results show that blanching significantly reduces the vitamin C content and ash content, but improves the crude fiber and protein content. Blanching in plain water is most effective in reducing cyanide content. The nutritional quality is better in cassava blanched in plain water, and the variety Hawassa-4 shows the highest nutritional value among the four varieties.
APPLIED SCIENCES-BASEL
(2022)
Article
Engineering, Chemical
Oluwatoyin Ayetigbo, Sajid Latif, Waill Idris, Joachim Mueller
Summary: This study evaluated the physical properties of cassava foam powder produced from white and yellow cassava by foam mat drying, and compared them with cassava pulp powder. The flow properties, rehydration kinetics, and adsorption isotherm of the powders were analyzed. The results showed that the foam powders had different true densities, flow properties, and rehydration kinetics compared to cassava pulp powder.
Article
Chemistry, Multidisciplinary
Adnan Mukhtar, Sajid Latif, Ziba Barati, Joachim Mueller
Summary: Cassava production generates significant by-products, such as leaves and tuber peel, which can be valorized instead of being considered as waste. However, the presence of cyanide and insoluble fibers presents challenges for their conversion into valuable products. This study investigated the changes in cyanide concentration and quality of cassava leaves after mechanical pressing and in tuber peel after enzyme treatment.
APPLIED SCIENCES-BASEL
(2023)
Article
Biotechnology & Applied Microbiology
Ziba Barati, Sajid Latif, Joachim Mueller
BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY
(2019)
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.
