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The antioxidant methyl gallate inhibits fungal growth and deoxynivalenol production in Fusarium graminearum

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food Production, processing and Nutrition 2021年第1期3卷 326-334页

作者： Xin Liu Xin Fang Shuang Wang Deliang Wu Tao Gao Yin-Won Lee Sherif Ramzy Mohamed Fang Ji Jianhong Xu Jianrong Shi Jiangsu Key Laboratory for Food Quality and Safety-State Key Laboratory Cultivation Base Ministry of Science and Technology/Key Laboratory for Control Technology and Standard for Agro-product Safety and QualityMinistry of Agriculture and Rural Affairs/Key Laboratory for Agro-product Safety Risk Evaluation(Nanjing)Ministry of Agriculture and Rural Affairs/Collaborative Innovation Center for Modern Grain Circulation and Safety/Institute of Food Safety and NutritionJiangsu Academy of Agricultural SciencesNanjing 210014JiangsuChina School of Food and Biological Engineering Jiangsu UniversityZhenjiang 212013JiangsuChina School of Agricultural Biotechnology Seoul National UniversitySeoul 08826Republic of Korea Department of Food Toxicology and Contaminant National Research Centre of EgyptGiza 12411Egypt

Production of the Fusarium toxin deoxynivalenol(DON)is associated with oxidative stress and has been indicated to be part of an adaptive response to oxidative stress in the important wheat fungus Fusarium *** this study,we found that the antioxidant methyl gallate(MG)displays inhibitory effects against mycelial growth,conidial formation and germination,and DON biosynthesis in *** in a dose-dependent *** with 0.05%(w/v)MG resulted in an abnormal swollen conidial *** expression of the TRI genes involved in DON biosynthesis was significantly reduced,and the induction of Tri1-GFP green fluorescence signals in the spherical and crescent-shaped toxisomes was abolished in the MG-treated ***-Seq analysis of MG-treated *** showed that 0.5%(w/v)MG inhibited DON production by possibly altering membrane functions and oxidoreductase *** with the observations that MG treatment decreases catalase,POD and SOD activity in *** results of this study indicated that MG displays antifungal activity against DON production by modulating its oxidative *** together,the current study revealed the potential of MG in inhibiting mycotoxins in ***.

关键词： Fusarium graminearum Antioxidant methyl gallate Deoxynivalenol production Mechanism of action

Polyvinyl Alcohol-Based Multifunctional Hydrogel Film: A Novel Strategy for food Preservation Packaging

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SSRN 2023年

作者： Gong, Wei He, Wan-Ying Hou, Yi-Yang Li, Yu-Xin Hu, Jiang-Ning Shenzhen Key Laboratory of Food Nutrition and Health College of Chemistry and Environmental Engineering Institute for Innovative Development of Food Industry Shenzhen University Shenzhen518060 China State Key Laboratory of Marine Food Processing and Safety Control Dalian Polytechnic University Dalian116034 China National Engineering Research Center of Seafood Collaborative Innovation Center of Seafood Deep Processing School of Food Science and Technology Dalian Polytechnic University Dalian116034 China

food spoilage leads to the annual huge wastage of food. There is a pressing need for safe, multifunctional food preservation packaging to curb this wastage and prevent contamination. In this study, we present a novel, cross-linked P-GL hydrogel film with a smooth surface microstructure, derived from polyvinyl alcohol (PVA), gallic acid (GA), and lysozyme (L). This hydrogel film serves as an exceptional packaging material for food preservation, displaying an ability to completely block UV light and efficiently impede the penetration of water vapor and O2. Remarkably, the P-GL hydrogel film exhibits a fracture strength of approximately 37.9 MPa, demonstrating superior water solubility, thermal stability, and mechanical properties. Also, this P-GL hydrogel film can effectively eliminate E. coli and S. aureus. The P-GL hydrogel film has proven to be successful in mitigating the spoilage of blueberries through coating and covering treatments, outperforming commercial plastic wrap. As a result, the shelf life of blueberries can be extended to 20 days. Our work provides innovative insights that could potentially drive the use of safe and multifunctional hydrogel films in the food preservation packaging industry. © 2023, The Authors. All rights reserved.

关键词： Polyvinyl alcohols

The Formation Mechanism of BSA-polyphenol Complexes and Its Protective Effect of Polyphenols by Molecular Simulation Combined with Fluorescence Spectroscopy

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Journal of Chinese Institute of food Science and technology 2021年第8期21卷 298-308页

作者： Zhang, Yangyang Fan, Jinbo Ma, Ao Zhou, Suzhen Lü, Changxin College of Food Science and Technology Bohai University Food Safety Key Lab of Liaoning Province National & Local Joint Engineering Research Center of Storage Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products Jinzhou121013 China

In this study, the possibility of quercetin (QUE), resveratrol (RES) and caffeic acid phenethyl ester (CAPE) binding simultaneously to BSA was analyzed using protein intrinsic fluorescence quenching, the binding sites of bioactive compounds to BSA was conducted by sites markers and molecular docking, the protective effect of BSA-ligand complexes on bioactive compounds was studied by photostability experiments. It was found that BSA could bind two or three ligands simultaneous to form BSA-ligands complexes and the affinity was affected by the sequence of adding ligands. A protein-triligand complex could be better formed in the order of QUE/RES/CAPE. Molecular docking and site Marker experiments identified RES binding to Sudlow's sites I sites, QUE partially to Sudlow's sites II sites, and the binding sites to hydrophobic cavities between IA and IIA. Complex formation improves the stability of free polyphenols, and the two-ligand and three-ligand complexes protect QUE/RES/CAPE better than single-ligand complexes. © 2021, Editorial Office of Journal of CIFST. All right reserved.

关键词： Fluorescence quenching

Potential benefits of orally deliverable silymarin-loaded spirulina platensis in mitigating alcoholic liver disease

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food research International 2025年 212卷 116508页

作者： Hao, Sijia Lv, Yueqi Wang, Yuxiao Liu, Kangjing Yu, Xiaoting Tan, Mingqian State Key Laboratory of Marine Food Processing and Safety Control Dalian Polytechnic University Liaoning Dalian116034 China Academy of Food Interdisciplinary Science School of Food Science and Technology Dalian Polytechnic University Liaoning Dalian116034 China National Engineering Research Center of Seafood Dalian Polytechnic University Liaoning Dalian116034 China Dalian Key Laboratory for Precision Nutrition Dalian Polytechnic University Liaoning Dalian116034 China College Food Science & Engineering Bohai University Liaoning Jinzhou121013 China

Alcoholic liver disease (ALD), caused by excessive alcohol abuse, encompasses a battery of liver conditions including fatty liver to more severe conditions such as alcoholic hepatitis and cirrhosis. Silymarin derived from the dried fruits of Silybum marianum can shield the liver cells from alcohol damage and prevent toxins from penetrating and damaging the liver. Overcoming the challenges of silymarin's poor solubility, low bioavailability, and limited absorption is crucial to fully realize its health benefits. Herein, spirulina platensis (SP) was used as a natural carrier for silymarin delivery to alleviate ALD in mice. The functional ingredient silymarin was loaded into SP via a single step to construct the hybrid of silymarin@SP. The inherent chlorophyll gives silymarin@SP incredible fluorescence imaging ability for noninvasive monitoring. The orally deliverable silymarin@SP markedly increased silymarin's blood concentration from 2.04 to 4.12 μg/mL and enhanced its hepatic retention. The helical structure of SP carriers allowed silymarin@SP to improve the biological effectiveness of silymarin, significantly enhancing its effectiveness in alleviating ALD. Treatment with silymarin@SP significantly decreased proinflammatory cytokine levels. The potential benefits of orally deliverable silymarin@SP suggest that the SP carrier is effective in enhancing the biological efficacy of encapsulated silymarin in treating alcohol-induced liver damage. The integration of SP with silymarin may also provide combinatorial effects in protecting against and repairing the ALD. © 2025

关键词： Alcohol-induced liver damage Combinatorial effects Delivery system Silymarin Spirulina platensis

Ultrasound-assisted preparation of antioxidant peptides in flaxseed meal: Purification, characterization and molecular docking analysis

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food Chemistry 2025年 487卷 144724页

作者： Wei, Kejun Wan, Yilai Wei, Changqing Liu, Wenyu Wu, Hongbin Leng, Yuanyuan Xu, Minghui Li, Yazhuan Chen, Zhanglian Wang, Jing Luo, Huixin School of Food Science and Technology Shihezi University Xinjiang Uygur Autonomous Region Shihezi832000 China Nutrition and Safety Control of Xinjiang Production and Construction Corps School of Food Science and Technology Shihezi University Xinjiang Uygur Autonomous Region 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 Uygur Autonomous Region Shihezi832000 China Xinjiang Academy of Agricultural and Reclamation Science Xinjiang Uygur Autonomous Region China

Flaxseed meal is recognized as a rich source of high-quality protein, and this study aims to explore its potential as a source of bioactive peptides. Hydrolysates were prepared via ultrasound-assisted enzymatic hydrolysis. Enzymatic hydrolysates from hot-pressed flaxseed meal showed higher biological activity than those from cold-pressed samples. Three antioxidant peptides, namely PFFWLHHT, HCLEFLSPRF, and ALTMPHNW, were identified and screened from the purified fractions of hot-pressed flaxseed meal using reversed-phase liquid chromatography-mass spectrometry (RPLC-MS) and in silico analysis. These peptides displayed scavenging activity against DPPH radicals (IC50 = 0.520, 1.190, and 1.036 mM) and hydroxyl radicals (IC50 = 4.909, 6.471, and 7.076 mM). Molecular docking studies indicated that three peptides could inhibit myeloperoxidase (MPO) activity by occupying the entrance of the active cavity, with their binding affinities measured at −12.2, −9.1 and − 11 kcal/mol, respectively. These findings could lay a foundation for extracting natural antioxidant peptides from flaxseed meals. © 2025

关键词： Enzymatic hydrolysis

Licorice Extract Inhibits Paraclostridium Bifermentans Spores in Ready-to-Eat (RTE) Chicken Breast

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SSRN 2023年

作者： Song, Mengmeng Ali, Ahtisham Zhu, Zongshuai Lei, Yang Sheng, Kairan Huang, Tianran Huang, Jichao Huang, Ming Key Laboratory of Meat Processing and Quality Control Ministry of Education College of Food Science and Technology Nanjing Agricultural University Nanjing210095 China Jiangsu Research Center for Livestock and Poultry Products Processing Engineering Technology Nanjing Huangjiaoshou Food Science and Technology Co. Ltd. Nanjing211200 China College of Engineering Nanjing Agricultural University Nanjing210095 China School of Food Science and Technology Henan Institute of Science and Technology No. 90 Hua Lan Street Xinxiang453003 China

Paraclostridium bifermentans is known as gram positive, anaerobic and spore forming bacteria in various meat and meat products. Even after high temperature sterilization, P. bifermentans can still survive and grow in ready-to-eat (RTE) chicken breast under vacuum packaged conditions, which can cause food safety problem. Therefore, in this study the inhibitory effect of licorice extract on the growth of P. bifermentans spores and quality changes of RTE chicken breast meat under different storage conditions were investigated. Licorice extract could inhibit the growth of P. bifermentans spores in RTE chicken breast. Then the growth models were used to fit the growth of P. bifermentans spores in the presence of licorice extract. Gompertz model and Logistic model could fit well the growth of P. bifermentans spores during storage at 15 °C, 20 °C and 25 °C. Ratkowsky model could fit well the relationship between temperature and maximum growth rate as well as lag phase under some concentrations of licorice extract. Furthermore, pH, TBARS and TVB-N levels were significantly reduced and showed a positive correlation with the concentration of licorice extract. Licorice extract had less effect on meat color of RTE chicken breast. In a word, licorice extract could extend the shelf life of RTE chicken breast with almost no adverse effects on its quality. This present study will help to understand the control method of licorice extract in spore-forming bacteria and provide theoretical basis for its application in RTE meat. © 2023, The Authors. All rights reserved.

关键词： Meats

Structural Evaluation and Formation Regularities of Garlic Clove-Like Meat in Prefabricated Grass Carp

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SSRN 2024年

作者： Yang, Qin Xie, Junhong Zhang, Yuting Tian, Yiling Song, Liang Zhao, Yongqiang Xiong, Jian Liu, Ru Rong, Jianhua Xiong, Shanbai Hu, Yang College of Food Science and Technology Huazhong Agricultural University Hubei Wuhan430070 China SKL of Marine Food Processing & Safety Control National Engineering Research Center of Seafood School of Food Science and Technology Dalian Polytechnic University Liaoning Dalian116000 China Key Laboratory of Aquatic Product Processing Ministry of Agriculture and Rural Affairs of The People’s Republic of China National R&D Center for Aquatic Product Processing South China Sea Fisheries Research Institute Chinese Academy of Fishery Sciences Guangzhou510300 China Angel Yeast Co. Ltd. Hubei Yichang443000 China

Moderately marinated fish meat forms a garlic clove-like structure after cooking. However, this structure's formation mechanism and influencing factors are unclear. Therefore, this study explored the changes in protein components and potential protein markers during the formation of garlic clove-like structure. Results showed that the contents of free hydroxyproline, lysylpyridinoline, and hydroxylysylpyridinoline first increased and then decreased, the contents of decorin and elastin decreased, and TCA-soluble peptides increased slightly during the formation process of garlic clove-like structure. The Z-disk, M-line, and H bands in the myofibrils disappeared, and the myofibrils were interconnected. This was attributed to the effect of endogenous proteases (MMP, calpain, etc.) on myofibrils, collagen fibers, and proteoglycans. Proteomics data showed that the abundance of type Ⅰ collagen chains, myosin, actin, and telethonin increased while proteoglycans decreased. Among them, telethonin on the Z-disk can be used as a potential protein biomarker for the formation of garlic clove-like structure. © 2024, The Authors. All rights reserved.

关键词： Collagen

Identification and Screening of Novel Umami Peptides from Skipjack Tuna (Katsuwonus Pelamis) Hydrolysates Using Ead/Cid Based Micro-Uplc-Qtof-Ms and the Molecular Interaction with T1r1/T1r3 Taste Receptor

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SSRN 2024年

作者： Shi, Cui Hu, Di Wei, Lai Yang, Xiaoqing Wang, Shan Chen, Jian Zhang, Yiqi Dong, Xiuping Dai, Zhiyuan Lu, Yanbin Zhejiang Key Laboratory of Food Microbiology and Nutritional Health Institute of Seafood Zhejiang Gongshang University Hangzhou310018 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 Shanghai AB Sciex Analytical Instrument Trading Co. Ltd. Shanghai200050 China

In this study, the enzymatic hydrolysate of Katsuwonus pelamis was purified by ultrafiltration and further identified through micro-ultra-performance liquid chromatography-quadrupole time-of-flight mass spectrometry (micro-UPLC-QTOF-MS). The potential umami peptides were identified using both conventional collision-induced dissociation (CID) and novel electron-activated dissociation (EAD) fragmentation techniques. Nine novel umami peptides with iUmami-SCM > 588 were screened. Sensory evaluation and electronic tongue analysis were performed to confirm the taste characteristics of the umami peptides, indicating that these umami peptides all exhibited varying degrees of umami taste. Molecular docking and molecular dynamics simulation were utilized to investigate the interaction with T1R1/T1R3 taste receptors. The docking results revealed that Asp234, Ser23, Glu231, and Ile237 appeared most frequently in all docking sites and formed stable complexes through hydrogen bonding and electrostatic interactions. Furthermore, molecular dynamics simulation allowed for a more comprehensive analysis of their interactions within a dynamic environment, providing a deeper understanding of the umami perception mechanism involving umami peptides and receptors. © 2024, The Authors. All rights reserved.

关键词： Peptides

Effects of Different Thermal Treatment Methods on the Characteristic Taste and Flavor Compounds of Solen Grandis Meat

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SSRN 2024年

作者： Zheng, Jie Li, Jing Song, Zhiyuan Liu, Yujun Yu, Di Wang, Qingzhi Jiang, Caiyan Li, Long Fu, Zhiyu Jiang, Pengfei Liaoning Ocean and Fisheries Science Research Institute Liaoning Province Dalian 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 College of Food Science and Engineering Dalian Ocean University Liaoning Province Dalian China Key Laboratory of Protection and Utilization of Aquatic Germplasm Resource Ministry of Agriculture and Rural Affairs Liaoning Province Dalian China

Differentiation in flavor substances of Solen grandis meat (SGM) after boiling (100 ℃, 10 min), roasting (200 ℃, 10 min), microwave heating (400 W, 10 min) and steaming (100 ℃, 10 min) was investigated. Electronic tongue results showed that thermal treatments could better increase the sweetness and umami values of SGM. After thermal treatments, 5'-nucleotides contents were higher than fresh samples. The contents of sweet free amino acids, succinic acid and inorganic ions were relatively higher in roasting group. A total of 31 volatile flavor substances were identified by gas chromatography-ion mobility spectrometry (GC-IMS), including 17 aldehydes, 5 alcohols, 6 ketones, 2 alkenes and 1 ether. Compared with fresh group, thermal treatments endowed SGM with richer aldehydes. In conclusion, all the thermal treatments could alter the flavor of SGM, but roasting showed better performance in improving the quality of Solen grandis products. © 2024, The Authors. All rights reserved.

关键词： Gas chromatography