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Study on the Hypolipidemic Activity of Rapeseed Protein-Derived Peptides

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SSRN 2023年

作者： Ji, Ying Huang, Jiaqiang He, Haiyan Ju, Xingrong Yang, Feiyu Deng, Feng Wang, Zhigao He, Rong College of Food Science and Engineering Collaborative Innovation Center for Modern Grain Circulation and Safety Key Laboratory of Grains and Oils Quality Control and Processing Nanjing University of Finance and Economics Nanjing210023 China College of Engineering and Technology Jiangsu Vocational Institute of Commerce Nanjing12047 China

The rapeseed peptides were separated and purified by gel chromatography, liquid chromatography-mass spectrometry. Their amino acid sequences were resolved to obtain Glu-Phe-Leu-Glu-Leu-Leu (EFLELL) peptides with good hypolipidemic activity and IC50 values of 0.1973±0.05 mM (sodium taurocholate), 0.375±0.03 mM (sodium cholate) and 0.203±0.06 mM (sodium glycocholate). After that, the hypolipidemic activity of rapeseed-peptide EFLELL was evaluated, and its hypolipidemic mechanism was investigated using cells models. After treated with rapeseed peptide, the total cholesterol (T-CHO), triglyceride (TG), and low density lipoprotein cholesterol (LDL-C) contents were decreased significantly, while the relative expression of protein and gene of PCSK9, LDLR suggested the its mechanism. Molecular docking showed that the binding energy between rapeseed peptide and LDLR-PCSK9 molecules was -6.3 kcal/mol and -8.1 kcal/mol. In conclusion, rapeseed peptide EFLELL has a good hypolipidemic effect and can achieve the hypolipidemic effect by modulating the interaction of the LDLR-PCSK9 signal pathway. © 2023, The Authors. All rights reserved.

关键词： Peptides

New Insights into How Freeze-Drying and Cryo-Milling Affects the Fine Structure and Digestibility of Gelatinized Starch

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SSRN 2024年

作者： Xia, Ruhui Xu, Tongtong Ge, Fei Sun, Yue Wang, Zhenjiong Cheng, Weiwei Wu, Di Xia, Xifeng Yang, Peiqiang Tang, Xiaozhi College of Food Science and Engineering Collaborative Innovation Center for Modern Grain Circulation and Safety Key Laboratory of Grains and Oils Quality Control and Processing Nanjing University of Finance and Economics Nanjing210023 China Center of Analytical Facilities of Nanjing University Science and Technology Nanjing210094 China Suzhou Niumag Analytical Instrument Corporation Suzhou215151 China

Freeze-drying (FD) and cryo-milling (CM) are common methods for preparing powder gelatinized starch samples. This study investigates the structural characterization of raw/gelatinized maize starches and their digestibility after FD/CM processes to elucidate the effect of physical modifications on the determination of starch digestibility. Results showed that FD slightly increased digestibility, while CM samples showed higher initial glucose content, which was more dramatic for gelatinized samples. FD did not alter the granular morphology and relative crystallinity (RC) of the raw sample, as RC decreased further after gelatinization (from 24.67% to 5.76%). CM samples’ RC decreased compared to their unmilled counterparts. FD mainly disrupted the single helical structure, while CM further decreased/increased the single/double helical ratio. Stretched starch chains in gelatinized starch were more susceptible to physical forces, as was evident in decreased/increased single helical content/chain A. These findings would provide the basis for pre-treatment of starch samples and starch-rich foods. © 2024, The Authors. All rights reserved.

关键词： Milling (machining)

Isolation, Purification, Characterization, and Analysis of the Antioxidant Activity of Antioxidant Peptides from Walnut Milk Fermented with Lactobacillus Paracasei Smn-Lbk

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SSRN 2024年

作者： Li, Baokun Zhong, Hui Fan, Zhexin Fang, Zhifeng Li, Yuhui Lu, Shiling Shen, Yuechenfei Wang, Wenjing Zhang, Ruofan School of Food Science and Technology Shihezi University Shihezi Xinjiang832000 China Laboratory for Food Nutrition and Safety Control of Xinjiang Production and Construction Corps School of Food Science and Technology Shihezi University Shihezi Xinjiang832000 China Engineering Research Center of Storage and Processing of Xinjiang Characteristic Fruits and Vegetables Ministry of Education School of Food Science and Technology Shihezi University Shihezi Xinjiang832000 China Engineering Research Center of camel milk of Xinjiang China Institute of Agro-products Processing Science and Technology Xin Jiang Academy of Agricultural and Reclamation Science 832000 China

Microbial fermentation is a significant method for obtaining antioxidant peptides. In this study, Lactobacillus paracasei SMN-LBK was used to ferment double protein to enhance the antioxidant capacity of active peptides. The optimal fermentation process was determined to be 5% inoculum, 1:7 plant protein ratio, 37°C, and 12 h. The DPPH scavenging rate reached 77.63% ± 0.36%, while the clearance of ABTS reached 93.31% ± 0.25%. The study compared the antioxidant capacity of single protein active peptides using Fourier Transform Infrared Spectroscopy (FTIR) and amino acid composition analysis. The results showed that double proteins fermented by Lactobacillus paracasei were sufficiently hydrolyzed and had a high content of hydrophobic amino acids, resulting in a significant antioxidant capacity. The hydrolyzed products were separated into three molecular weight classes using an ultrafiltration membrane system. The class with a molecular weight of less than 3 kDa, DPAP-3, exhibited the highest antioxidant activity. DPAP-3 was further separated into three sub-grades using gel filtration chromatography. The sub-grades were characterized using nano-liquid chromatography-tandem mass spectrometry (NanoLC-MS/MS) and screened by searching for https://***. Using a combination of hydrophobic amino acids, positive-ion charge interactions, four antioxidant peptides were identified. These peptides come from two animal sources and one from two plant sources. Their amino acid sequences are as follows: PCRGVLLR, IHIPLPRWV, QSKVLPVPQK, and KVLPVPQKA. The study's results suggest that fermenting plant animal proteins with Lactobacillus paracasei can produce antioxidant peptides that may be used as functional ingredients in food products. This has the potential to conserve animal protein resources. © 2024, The Authors. All rights reserved.

关键词： Peptides

Effect of Mixed Fermentation with L. Paracasei Smn-Lbk And L. Reuteri Smn-Lbk On the Flavor Precursor and Flavor Formation of Kazak Cheese

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SSRN 2025年

作者： Shen, Yuchenfei Shen, Jie Kang, Ning Gao, Yu Fan, Zhexin Fang, Zhifeng Wang, Jiancheng Li, Baokun Yang, Bo School of Food Science and Technology Shihezi University Shihezi Xinjiang832000 China Key Laboratory for Food Nutrition and Safety Control of Xinjiang Production and Construction Corps School of Food Science and Technology Shihezi University Shihezi Xinjiang832000 China Engineering Research Center of Storage and Processing of Xinjiang Characteristic Fruits and Vegetables Ministry of Education School of Food Science and Technology Shihezi University Shihezi Xinjiang832000 China Dairy Processing Research and Innovation Center of Construction Corps School of Food Science and Technology Shihezi University Shihezi Xinjiang832000 China School of Food Science and Technology Jiangnan University Jiangsu Wuxi China

Previous research has demonstrated that Lactobacillus paracaseii notably enhances flavor stability with the cost of diminishing the inherent milk flavor in cheese, which may be rescued by the incorporation of Lactobacillus reuteri. To investigate the effects of mixed fermentation with Lactobacillus paracaseii SMN-LBK and Lactobacillus reuteri SMN-LBK on the formation of taste during the ripening period of kazak cheese, this study determined its sensory attributes, flavor precursors, volatile flavor components (VFCs), and OAV. The mixed fermentation increased the levels of organic acids, aromatic and umami amino acids, saturated fatty acids (SFAs) and monounsaturated fatty acids (MUFAs), ultimately intensifying the concentration of aldehydes and ketones. Importantly, 2,3-butanadione, 1-octane-3 ketone, 2-undecone and 1-octane-3 alcohol were prominently enriched in the mixed fermented cheese, which were contributing to the distinctive milk aroma. This study provided insights into the mechanism of flavor formation during mixed fermentation of Kazak cheese. © 2025, The Authors. All rights reserved.

关键词： Cheeses

Structural Analysis and Bioavailability Study of Low-Molecular-Weight Chondroitin Sulfate-Iron Complexes Prepared by Photocatalysis-Fenton Reaction

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SSRN 2024年

作者： Du, Qianqian Song, Haoran Yan, Chunhong Ai, Chunqing Wu, Sitong Song, Shuang School of Food Science and Technology National Engineering Research Center of Seafood Liaoning Key Laboratory of Food Nutrition and Health Dalian Polytechnic University Dalian116034 China SKL of Marine Food Processing & Safety Control National & Local Joint Engineering Laboratory for Marine Bioactive Polysaccharide Development and Application Dalian Polytechnic University Dalian116034 China

Increasing studies focus on depolymerization of chondroitin sulfate (CS) to enhance its biological activities. In the present study, the low-molecular-weight chondroitin sulfate (LMWCS)-iron complexes were obtained by photocatalysis-Fenton reaction. After degradation at the optimal condition of 0.25% (w/v) TiO2, 10 mM FeSO4, and 400 mM H2O2 for 0, 15, and 60 minutes, the average relative molecular weights of CS were reduced to 4.77, 2.47, and 1.21 kDa, respectively. Electron paramagnetic resonance and free radical capture test identified •OH, •O2-, and h+ in the photocatalysis-Fenton system, among which h+ was the major contributor for CS degradation. The structure of degradation products was characterized by FT-IR, NMR, etc. Results indicated that CS chelated iron by carboxyl and sulfate groups, leading to changes in conformation and microtopography. Then 10 oligosaccharides were identified in the degradation products using HPLC-MSn and the depolymerization mechanism was proposed. Furthermore, iron release was observed in simulated gastrointestinal digestion of LMWCS-iron complexes. Notably, the everted gut sac experiment demonstrated that LMWCS-iron complex possessed 3.75 times higher iron absorption than FeSO4 and 12.60 times higher CS absorption than original CS. These results indicate that LMWCS-iron complexes prepared by photocatalysis-Fenton reaction could greatly enhance intestinal absorption of both CS and iron. © 2024, The Authors. All rights reserved.

关键词： Iron compounds

Effect of Waterless Keep-Alive at Low Temperature on Muscle Texture and Liver Biochemical Characteristics of Patinopecten yessoensis

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Journal of food Science and technology (China) 2022年第2期40卷 141-150页

作者： Mi, Hongbo Zhang, Ting Jiang, Qi Chen, Jingxin Yi, Shumin Li, Xuepeng Li, Jianrong College of Food Science and Technology Bohai University/National R& D Branch Center of Surimi and Surimi Products Processing/National & Local Joint Engineering Research Center of Storage Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products Jinzhou121013 China Collaborative Innovation Center of Seafood Deep Processing Dalian Polytechnic University Dalian116034 China

The effect of waterless keep-alive at low temperature on the muscle texture and liver biochemical characteristics of Patinopecten yessoensis were investigated. The survival rate was determined under different keep-alive conditions, and then the texture properties, lactate dehydrogenase (LDH) activity and glycogen (Glc) content of muscle, and the superoxide dismutase (SOD), catalase (CAT), glutamate-oxaloacetate transaminase (GOT), glutamic-pyruvic transaminase (GPT) and lysozyme (LZM) activity of liver before waterless keep-alive, during keep-alive (24 h, 48 h, 72 h and 96 h) and after rehydration (4 h and 8 h) were analyzed. The results showed that the optimal waterless keep-alive conditions for Patinopecten yessoensis were temporary rearing for 15 min, moisturizing, oxygenating and keeping alive at 0 ℃. Under these conditions, the survival rate reached 85% when Patinopecten yessoensis was kept-alive for 96 h without water. The hardness, elasticity and chewiness decreased, while the cohesiveness of Patinopecten yessoensis muscle increased. The LDH activity significantly increased (P © 2022, Editorial Department of Journal of food Science and technology. All right reserved.

关键词： Textures

Occurrence of rare earth elements in umbilical cord serum and association with thyroid hormones and birth outcomes in newborns

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Chemosphere 2024年 359卷 142321页

作者： Liu, Xin Xiang, Qian Zhang, Lei Li, Jingguang Wu, Yongning College of Food Science and Engineering Key Laboratory for Deep Processing of Major Grain and Oil Ministry of Education Hubei Key Laboratory for Processing and Transformation of Agricultural Products Wuhan Polytechnic University Wuhan430023 China Healthcare-associated Infection Control Center Sichuan Academy of Medical Sciences Sichuan People's Hospital School of Medicine University of Electronic Science and Technology of China Chengdu610072 China Department of Nutrition and Food Safety Peking Union Medical College Research Unit of Food Safety Chinese Academy of Medical Sciences Beijing100021 China NHC Key Laboratory of Food Safety Risk Assessment China National Center for Food Safety Risk Assessment Beijing100021 China

Rare earth elements (REEs) are emerging contaminants that are increasingly used in high technology products. However, limited information is available regarding exposure to REEs and associated health effects in neonates. This study aimed to investigate the association between REE concentrations and thyroid hormone levels, as well as birth outcomes in 109 newborns in Beijing, China. We measured the concentrations of 16 REEs and thyroid hormones in umbilical cord serum. To assess the impact of exposure to individual REEs and REE mixtures on thyroid hormone levels and birth outcomes, we employed univariate linear regression, least absolute shrinkage and selection operator (LASSO), and weighted quantile sum (WQS) models. We detected 14 REEs at high rates (92.6%–100%), with yttrium exhibiting the highest median (interquartile range) concentration [43.94 (0.33–172.55) ng/mL], followed by scandium [3.64 (0.46–11.15) ng/mL]. Univariate analyses showed that per logarithmic (ln)-unit change of neodymium (Nd) and samarium (Sm) was associated with 0.039 [95% confidence interval (CI): 0.001, 0.007] and 0.031 (95% CI: 0.003, 0.060) increases in free thyroxine (FT4) levels, respectively. Moreover, 14 REEs exhibited significant associations with triiodothyronine (T3) levels, resulting in increases ranging from 0.066 to 0.307. Elevated concentrations of terbium (Tb) [per ln-unit change: −0.021 (95% CI: −0.041, −0.01)] and lutetium (Lu) [-0.023 (95% CI: −0.043, −0.002)] were inversely correlated with birth length in newborns. A further multiple exposure analysis employing the LASSO model identified Sm, Nd, Y, Sc, and Lu as critical factors influencing FT4 and T3 levels. Additionally, WQS analyses showed positive associations between exposure to a mixture of 14 REEs and FT4 (P = 0.046), T3 (P © 2024

关键词： Rare earth elements

Relationship between Microorganisms and Flavor of Douchi from Different Regions Analyzed by High-Throughput Sequencing and Gc-Ms

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SSRN 2024年

作者： Zhang, Rui Li, Jing Miao, Xiaoqing Song, Zhiyuan Jiang, Shan Liu, Aidong SKL of Marine Food Processing & Safety Control National Engineering Research Center of Seafood School of Food Science and Technology Dalian Polytechnic University Dalian116034 China College of Food Science and Engineering Dalian Ocean University Liaoning Dalian 116034 China National Institute for Nutrition and Health Chinese Center for Disease Control and Prevention Beijing100050 China National Institute for Nutrition and Health Chinese Center for Disease Control and Prevention 27 Nanwei Road Xicheng District Beijing100050 China

With five groups of douche-GDB, GXB, GXY, CQY, and XXY-serving as the primary test subjects, high-throughput sequencing and Gas chromatography mass spectrometry were employed to analyze the composition of microorganisms and flavorings, as well as the correlation between them, in douchi of various origins and species. The experimental results indicated that the predominant genera would have a significant impact on the flavor substances of douchi. Bacillus, Tetragenococcus, Lactobacillus, and Romboutsia dominated the fermentation process in all five groups. Cysteine, arabinose, and 2,4-dimethyl-3-pentanol were the main volatile flavor substances. There are notable regional and climatic variances and peculiarities, and the microbiological composition of douchi is rich and diversified. The results of this experiment may serve as a theoretical foundation for the commercial manufacture of traditional Chinese flavor douchi. © 2024, The Authors. All rights reserved.

关键词： Microorganisms

Enhancing Vitamin D3 Bioaccessibility: Unveiling Hydrophobic Interactions in Soybean Protein Isolate and Vitamin D3 Binding Via an Infant in Vitro Digestion Model

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SSRN 2023年

作者： Huang, Jia-Rong Song, Jing-Ru Cai, Wan-Shuang Shao, Zhen-Wen Zhou, Da-Yong Song, Liang SKL of Marine Food Processing & Safety Control National Engineering Research Center of Seafood Collaborative Innovation Center of Seafood Deep Processing Liaoning Province Key Laboratory for Marine Food Science and Technology School of Food Science and Technology Dalian Polytechnic University Dalian116034 China Qingdao Seawit Life Science Co. Ltd. Qingdao370200 China

In the context of infant growth, vitamin D3 (VD3) is crucial but vulnerable to degradation during digestion, diminishing its efficacy. To address this, dynamic-high-pressure microfluidization (DHPM) was employed on soybean protein isolate (SPI) to produce SPI-VD3 nanoparticles. These nanoparticles exhibited a robust binding affinity (Ka) of 0.166 × 105 L·mol-1 at 80 MPa, closely correlated with peak surface hydrophobicity (H0). Molecular simulations elucidated their formation through electrostatic interactions, hydrogen bonding, and hydrophobic forces. In simulated infant in vitro digestion, the 80 MPa DHPM-treated nanoparticles demonstrated the highest VD3 bioaccessibility. This outcome stemmed from structural alterations in the protein post-DHPM treatment, augmenting its affinity for VD3. Consequently, these nanoparticles enhanced solubility during digestion, facilitating micellization, guarding against gastric acid degradation, and ensuring sustained VD3 release with improved bioaccessibility. This study offers valuable insights into augmenting the bioaccessibility of fat-soluble vitamin, particularly VD3, in infant food development, potentially amplifying its nutritional benefits. © 2023, The Authors. All rights reserved.

关键词： Nanoparticles