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Bacillus Coagulans Alleviates Oxidative Stress Caused by Cadmium Exposure

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SSRN 2024年

作者： Lu, Yibo Shen, Jie Li, Baojie Zhao, Panpan Li, Baokun Fang, Zhifeng Wang, Jiancheng Ni, Guoqi Fan, Zhexin Key Laboratory of Agricultural Product Processing and Quality Control of Specialty School of Food Science and Technology Shihezi University Xinjiang Shihezi832000 China Key Laboratory for Food Nutrition and Safety Control of Xinjiang Production and Construction Corps School of Food Science and Technology Shihezi University Xinjiang Shihezi832000 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 Xinjiang Shihezi832000 China Functional Food Center Key Laboratory of Xinjiang Medicinal Plant Resources Utilization Ministry of Education Xinjiang Shihezi832000 China

Cadmium (Cd), a toxic heavy metal, adversely affects the physiological functions of organisms, garnering global concern due to widespread Cd pollution. In this study, Bacillus coagulans LBK which was isolated from silage feed exhibited robust Cd tolerance and adsorption capabilities, with tolerance exceeding Cd concentrations of 1000 mg/L. The strain also possesses a significant scavenging effect on DPPH and hydroxyl radicals, with a clearance rate of approximately 40%. In vivo, LBK significantly reduced the mortality of mice and increased the levels of SOD and CAT in the liver. In addition, the strain reduced the Cd toxicity of mice exposed to Cd and restored their liver damage. The results of 16S showed that B. coagulans LBK significantly changed the structure of intestinal microbiota. LBK also increased the abundance of beneficial bacteria, such as Leptospirillaceae and Lactobacillus. Metabolomics analysis showed that LBK could regulate metabolic disorders caused by Cd exposure and restore the levels of amino acids such as glutamic acid, leucine, and aspartic acid. Based on the above advantages, B. coagulans LBK may be considered a promising candidate for alleviating oxidative stress caused by acute Cd exposure. © 2024, The Authors. All rights reserved.

关键词： Cadmium

Oyster-derived anticoagulant peptide mitigates thrombin-induced barrier dysfunction and prothrombotic phenotype in human pulmonary microvascular endothelial cells

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food Science and Human Wellness 2025年第5期 1854-1863页

作者： Shuzhen Cheng Siyi Wang Ximing Yang Minghao Xie Qi Yang Lushun Yuan Ming Du SKL of Marine Food Processing & Safety Control School of Food Science and Technology Dalian Polytechnic University National Engineering Research Center of Seafood Collaborative Innovation Center of Seafood Deep Processing Dalian Polytechnic University Department of Vascular Surgery Shanghai General Hospital Shanghai Jiao Tong University

Thrombin blockers have been shown to be effective for various pathological conditions,but their use is limited due to the potential for serious bleeding adverse *** study introduced a novel bioactive peptide(P-2-CG) from oyster,that mitigated thrombin-mediated barrier dysfunction and prothrombotic phenotypes in human pulmonary microvascular endothelial cells(HPMECs).P-2-CG significantly attenuated the increase in endothelial monolayer permeability induced by thrombin through the possible attenuation of RhoA activation and it promoted barrier recovery by enhancing endothelial cell ***,P-2-CG was found to decrease the pro-thrombotic phenotype induced by thrombin in HPMEC by reducing the extrinsic trigger tissue factor mRNA expression,which resulted in prolonged plasma clotting time,decreased Factor Xa activation,and reduced thrombin ***,P-2-CG inhibited thrombosis efficiently by blocking intercellular adhesion molecule 1 and vascular cell adhesion protein 1 expression via tyrosine phosphorylation of nuclear factor-κB p65.P-2-CG inhibits thrombin mediated inflammation and provides a potential therapeutic option for treating endothelial dysfunction and thrombosis.

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Effect of Sous Vide Cooking technology on the Quality, Protein Structure, Microstructure, and Flavor of Yellowfin Tuna (Thunnus Albacares)

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SSRN 2025年

作者： Yuan, Xuan Li, Dongcheng Shi, Peiying Wu, Jiajia Dai, Zhiyuan Dong, Xiuping Lu, Yanbin National R&D Center for Marine Fish Processing Zhejiang Key Laboratory of Food Microbiology and Nutritional Health Institute of Seafood Zhejiang Gongshang University Hangzhou310018 China Zhejiang Ocean Family Co. Ltd. Youpinyuan Road No.1 Zhoushan316000 China SKL of Marine Food Processing & Safety Control National Engineering Research Center of Seafood School of Food Science and Technology Dalian Polytechnic University Dalian116034 China

The study investigated the comparative effects of sous vide cooking and traditional high-temperature cooking on the quality characteristics, protein structure, microstructure, and volatile flavor compounds of yellowfin tuna (Thunnus albacares). The sous vide treatment groups (55°C, 60°C, 65°C) exhibited a reduction in cooking loss, hardness, and chewiness of the fish while significantly preserving its original elasticity, cohesiveness, and color. In contrast, traditional high-temperature cooking alters the degradation of secondary and tertiary protein structures, resulting in muscle fiber contraction, damage to tissue integrity, and loss of internal moisture. Gas chromatography-mass spectrometry (GC-MS) analysis revealed that the concentration of primary odor compounds at a sous vide temperature of 55 °C is minimized. This reduction contributes to decreased formation of undesirable odor substances while positively influencing flavor profiles. These findings suggest that sous vide cooking technology can effectively enhance both the texture and flavor profile of yellowfin tuna. © 2025, The Authors. All rights reserved.

关键词： Gas chromatography

Enhancing acceptability of Chinese steamed bread through corn and oats blending: Formulation, physical, and sensory properties

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Food Chemistry Advances

food Chemistry Advances 2024年 4卷

作者： Jiang, Congyun Lin, Songyi Yang, Yiying Yang, Xin Yang, Yumeng Tang, Yue National Engineering Research Center of Seafood School of Food Science and Technology Dalian Polytechnic University Dalian 116034 China School of Food Science and Technology Dalian Polytechnic University Dalian 116034 China State Key Laboratory of Marine Food Processing and Safety Control Dalian Polytechnic University Dalian 116034 China

This study aimed to elevate the sensory value of Chinese steamed bread (CSB) by incorporating a blend of oats and corn. Through meticulous formulation, we achieved an optimal amalgamation for oat and corn Chinese steamed bread (OCCSB), comprising 28 % Yunnan corn flour (with 36 % amylose), 6 % Sichuan corn flour (with 26 % amylose), and 2 % oat flour. Employing a comprehensive array of analytical techniques encompassing rheology, microscopy, color assessment, and sensory quality rating, we conducted a comparative study involving OCCSB, meticulously optimized CSB formulations, and commercially available corn-enriched CSBs (comprising 20 % or 25 % corn flour). OCCSB containing 34 % corn flour and 2 % oat flour could be a promising candidate, with the percentage of the corn flour content in the bread being about 1.51 times that of the commercial corn CSBs. OCCSB also had a higher gas porosity, spread ratio (1.38) and quality score (68.13), compared with the commercial corn CSBs. Its appealing visual profile was highlighted by a vivid yellow hue in both the crust and crumb. Furthermore, its unparalleled quality score outshone those of commercial alternatives. These noteworthy findings illuminate the potential of corn and oat as staple food ingredients, propelling advancements in the remarkable processing and practical application. © 2024

关键词： Chinese steamed bread Corn flour Optimizing formulations Physical and sensory acceptability scores

A Novel Peptide from Walnut (Juglans Regia L.) Protein Extends Lifespan in Caenorhabditis Elegans by Molecular Docking and Experimental Validation

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SSRN 2024年

作者： Chen, Jinghui Huang, Chao Wu, Qiming Du, Jun Kan, Juntao Zhu, Ling Wu, Gangcheng Liu, Tongtong Wang, Li Zhang, Hui National Engineering Research Center for Functional Food Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province School of Food Science and Technology Jiangnan University 1800 Lihu Avenue Wuxi214122 China Nutrilite Health Institute Shanghai200031 China Binzhou Zhongyu Food Company Limited Binzhou Zhongyu Academy of Agricultural Sciences National Industry Technical Innovation Center for Wheat Processing China Bohai Advanced Technology Institute China

Walnut peptides have been demonstrated in multiple studies to exhibit a range of biological activities, such as antioxidation, improvement of oxidative stress, and anti-inflammation. Walnut peptides prepared by enzymatic hydrolysis of walnut proteins, which are obtained from peeled walnut kernels after oil extraction, were used to intervene in experiments with Caenorhabditis elegans to explore their ability to delay aging in nematodes. The results showed that walnut peptides not only increased the average lifespan of nematodes but also improved indicators related to healthy lifespan, such as increased locomotive ability, increased pharyngeal pumping rate, and maintenance of nematode body length;a reduction in the accumulation of lipofuscin and MDA;increased ability to withstand heat and oxidative damage;and increased activity of antioxidative enzymes (SOD, CAT, and GSH-px). Through virtual screening, 32 potential bioactive peptides below 3 kDa were identified. Molecular docking experiments confirmed these peptides have stable binding capacities with proteins (DAF-2, AGE-1, AKT-1, and AKT-2) in the insulin/IGF-1 signaling pathway, with peptide P9 showing the lowest binding energy. Intervention in Caenorhabditis elegans with the synthesized P9 significantly extended the average lifespan of the nematodes. Additionally, P9 could promote mRNA expression of genes in the FoxO/DAF-16 signaling pathway, including hsp-16.2, daf-16, ctl-1, gst-4, and sod-3. These findings demonstrated the significance of walnut peptides for the food and pharmaceutical sectors in the creation of novel functional foods and nutraceuticals. © 2024, The Authors. All rights reserved.

关键词： Peptides

Synergistic Effect of Gellan Gum and Guar Gum on Improving the Foaming Properties of Soy Protein Isolate-Based Complexes: Interaction Mechanism and Interfacial Behavior

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SSRN 2024年

作者： Han, Yameng Zhu, Ling Chen, Jinghui Liu, Tongtong Wu, Gangcheng Zhang, Hui National Engineering Research Center for Functional Food Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province School of Food Science and Technology Jiangnan University Jiangsu Wuxi214122 China Jiangnan University China Binzhou Zhongyu Food Company Limited Binzhou Zhongyu Academy of Agricultural Sciences National Industry Technical Innovation Center for Wheat Processing Shandong Binzhou256603 China Bohai Advanced Technology Institute Shandong Binzhou256606 China

Interactions among multi-component play a critical role in modulating the foaming properties of aerated foods. This study evaluated the mechanisms of synergistic improvement of gellan gum (GEG) and guar gum (GUG) on the foaming properties of soy protein isolate (SPI)-based complex. The results showed that the GEG/GUG ratio was closely related to the intermolecular interactions of SPI-based ternary complex and the dynamical changing of its foaming properties. The SPI/GEG/GUG ternary complex with a GEG/GUG ratio of 2/3 exhibited the highest foamability (195%) and comparable foam stability (99.17%), which were 32.95% and 2.99% higher than that of SPI/GEG binary complex. At this ratio, GUG promoted the interactions between SPI and GEG, and would be bound to complex's surface through hydrogen bonding, resulting in the increase of particle size and surface charge, and the decrease of surface hydrophobicity. Although this reduced the diffusion of complex onto the air/water interface, its increased permeation rate and molecular rearrangement behavior were the potential mechanisms to improve the foaming properties. Additionally, the synergistic effect of GEG and GUG also enhanced the elastic strength and solid characteristics of foam systems. This study provided a theoretical guidance for the targeted modulation of foaming properties of multi-component aerated foods. © 2024, The Authors. All rights reserved.

关键词： Hydrogen bonds

Ferulic acid-loaded flaxseed oil nano emulsion as active substances for reinforcing chitosan/glycerol films in chilled pork preservation

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food Bioscience 2025年 69卷

作者： Wen, Shige Yu, Haoru Hai, Dan Wang, Hailei Ma, Xiangjie Meng, Shaohua Zhao, Jiansheng Song, Lianjun Huang, Xianqing Ma, Yan College of Food Science and Technology Henan Agricultural University/Henan Engineering Technology Research Center of Food Processing and Circulation Safety Control Zhengzhou 450002 China Henan Shuanghui Investment Development Co. Ltd./Henan Intelligent Meat Segmentation and Biotransformation Engineering Research Center Luohe 462005 China Henan Meat Technology Innovation Center Co. Ltd. Luohe 462000 China

Chilled pork's high nutrient content accelerates microbial contamination and quality deterioration, thereby shortening shelf life. To extend the shelf life of chilled pork, this study prepared ferulic acid-loaded flaxseed oil nanoemulsions (FA-FO NEs) using high-energy emulsification and incorporated them at varying concentrations into chitosan-glycerol (CG) films via solution casting, ultimately fabricating FA-FO NEs-loaded chitosan-glycerol composite films (CG/FA-FO NEs). This study systematically evaluated the composite films' bioactivity, physicochemical properties, mechanical performance, structural characteristics, and molecular interactions between CG and FA-FO NEs. Scanning electron microscopy (SEM) and Fourier-transform infrared spectroscopy (FT-IR) confirmed the successful integration of FA-FO NEs into the CG matrix. Incorporating 5 % FA-FO NEs into the films resulted in a 23.86 % reduction in water vapor permeability and a 23.52 % decrease in oxygen permeability, along with enhanced tensile strength (from 2.50 to 4.72 MPa), elongation at break (from 22.58 % to 34.55 %), and surface hydrophobicity (contact angle increased from 82.80° to 91.23°). Preservation trials revealed that CG/5 % FA-FO NEs films effectively minimized mass loss in chilled pork, suppressed microbial proliferation, and inhibited lipid oxidation and protein degradation. These functional enhancements extended the shelf life of chilled pork by 6 days at 4 °C. The developed composite film significantly extends pork shelf life, offering practical solutions for food packaging. © 2025

关键词： Chilled pork Chitosan-nanoemulsion film Ferulic acid food packaging

Magnetic-Gold Nanoparticle-Mediated Paper-Based Biosensor for Highly Sensitive Colorimetric Detection of food Adulteration

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SSRN 2024年

作者： Wang, Anyu Chen, Zihan Feng, Xiao He, Guangyun Zhong, Tian Xiao, Ying Yu, Xi Faculty of Medicine Macau University of Science and Technology Avenida Wai Long Taipa China 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 Nanjing China Institute of Quality Standard and Testing Technology for Agro-Products Sichuan Academy of Agricultural Sciences Chengdu610066 China

food adulteration presents a significant challenge due to the evasion of legal oversight and the difficulty of identification. Addressing this issue, there is an urgent need for on-site, rapid, visually based small-scale equipment, along with large-scale screening technology, to enable prompt results without providing opportunities for dishonest traders to react. Current detection methods primarily utilize PCR for DNA detection, ensuring specificity and accuracy but suffering from long detection time and reliance on large instruments. Colorimetric reactions offer advantages in terms of speed, visualization, and miniaturization. However, there is a scarcity of suitable colorimetric reactions for food adulteration detection, and interference from colored food impurities and easily comparable color results affects accuracy. To overcome limitations, this study introduces a novel approach utilizing polydopamine magnetic nanoparticles to enrich DNA in food samples, effectively eliminating interfering components. By employing gold nanoparticles to generate magnetic-gold nanoparticles, a single magnetic bead achieves simultaneous enrichment, impurity removal, and detection. The use of paper-based biosensors and visualization equipment allows for the visualization and digital analysis of results, achieving a low detection limit of 4.59 nmol mL-1. This innovative colorimetric method addresses the need for rapid, miniaturized, and large-scale detection, thus providing a solution for food adulteration challenges. © 2024, The Authors. All rights reserved.

关键词： Gold nanoparticles

Based on Hydrogen and Disulfide-Mediated Bonds, L-Lysine and L-Arginine Enhance the Gel Properties of Low-Salt Mixed Shrimp Surimi (Antarctic Krill and Pacific White Shrimp)

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SSRN 2023年

作者： Man, Hao Li, Dongmei Sun, Peizi Lin, Junxin Ren, Xiang School of Food Science and Technology National Engineering Research Center of Seafood Dalian Polytechnic University Liaoning Dalian116034 China Engineering Research Center of Seafood of Ministry of Education of China Liaoning Dalian116034 China Collaborative Innovation Center of Seafood Deep Processing Dalian Polytechnic University Liaoning Dalian116034 China SKL of Marine Food Processing & Safety Control Dalian Polytechnic University Dalian116034 China

Salt content reduction and seeking alternatives to sodium tripolyphosphate (STPP) are topics. This study delves into the intricate realm of L-lysine (Lys) and L-arginine (Arg) on the gel properties and intermolecular interactions of low-salt (NaCl, 1g/100 g) mixed shrimp surimi (Antarctic krill and Pacific white shrimp). The addition of Lys and Arg improved the gel strength and water holding capacity of low-salt gels, which were superior to the properties of STPP and high-salt (NaCl, 2.25 g/100 g) gels. These outcomes can be attributed to the role of Lys and Arg in enhancing hydrogen and disulfide bonds within the low-salt gel system, promoting the solubilization of myofibrillar proteins (MP), consequently increasing the number of MP molecules participating in gel formation. Antarctic krill MP did not show gel-forming ability and had a diluting effect on low-salt mixed shrimp surimi gels. Molecular docking indicated the stable binding of Lys and Arg to myosin. © 2023, The Authors. All rights reserved.

关键词： Sodium chloride