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Biological evaluation and interaction mechanism of beta-site APP cleaving enzyme 1 inhibitory pentapeptide from egg albumin

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food Science and Human Wellness 2020年第2期9卷 162-167页

作者： Zhipeng Yu Sijia Wu Wenzhu Zhao Long Ding David Shiuan Fuping Zheng Jianrong Li Jingbo Liu College of Food Science and Engineering National&Local Joint Engineering Research Center of StorageProcessing and Safety Control Technology for Fresh Agricultural and Aquatic ProductsBohai UniversityJinzhou121013PR China Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University(BTBU)Beijing102488PR China College of Food Science and Engineering Northwest A&F UniversityYangling712100PR China Lab of Nutrition and Functional Food Jilin UniversityChangchun130062PR China

Inhibition of beta-site APP cleaving enzyme1(BACE1)is one of the most promising therapeutic approaches for Alzheimer’s *** find natural products for the treatment of Alzheimer’s disease,absorption,distribution,metabolism,excretion and toxicity(ADMET)properties and in vitro BACE1 inhibitory activity of the peptides isolated from egg albumin were ***,molecular docking and molecular dynamics simulation were used to explain the molecular mechanism of the interactions between BACE1 and *** IC50 value of peptide KLPGF,with satisfactory ADMET properties,against BACE1 was(8.30±0.56)mmol/*** docking revealed that KLPGF contacted with the residues of BACE1’s active sites through twelve hydrogen bonds interactions,two hydrophobic interactions,one electrostatic interaction,and two Pi-cation *** 5 ns molecular dynamics simulations confirmed that the structure of KLPGF with BACE1 was *** KLPGF contacted the residues Lys321,Asp228,and Asn233 with stable hydrogen *** may be a potential anti-BACE1 candidate.

关键词： Alzheimer’s disease BACE1 ADMET prediction Molecular docking Molecular dynamics KLPGF

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Multiscale hierarchical perspectives on food protein amyloid fibrils: A review

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food Hydrocolloids 2025年 169卷

作者： Liming Miao Jianyu Zhu Chao Wu Dongmei Li Huan Wang Lianzhou Jiang Qingbin Guo Beiwei Zhu State Key Laboratory of Marine Food Processing & Safety Control National Engineering Research Center of Seafood Collaborative Innovation Center of Seafood Deep Processing School of Food Science and Technology Dalian Polytechnic University Dalian 116034 China College of Food Science and Engineering Northeast Agricultural University Harbin 150030 China

Amyloid fibrils (AFs) represent a promising form of hierarchical self-assembly and are considered fundamental supramolecular units for the development of various macroscopic protein materials. Following safety validation, food protein amyloid fibrils (FPAFs) have been assembled into multifunctional materials, with potential applications spanning a wide range of fields, including food science, biomedicine, and smart manufacturing. There has been research regarding the hierarchical architecture of AFs-based materials, from protein molecules to the macroscopic structures. However, the documentation on FPAFs has predominantly focused on their formation and functional applications, resulting in a lack of comprehensive reviews addressing the hierarchical assembly of food proteins across different length scales. This review aims to provide an overview of recent advancements in the self-assembly of FPAFs at both molecular and mesoscale levels. Furthermore, it emphasizes the construction of multi-scale hierarchical structures at the macroscopic level, exploiting the ordered framework and exceptional properties of FPAFs. Additionally, the review summarizes future opportunities and challenges associated with FPAFs, to identify promising avenues for significant breakthroughs in cutting-edge fields.

关键词： Amyloid fibrils Assembly food protein Functional application Multiscale hierarchy

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Corrigendum to "The protective effect of Enteromorpha prolifera polysaccharide on alcoholic liver injury in C57BL/6 mice" [Int. J. Biol. Macromol. 261 (2024) 129908]

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International journal of biological macromolecules 2024年第PT 1期271卷 132551页

作者： Tingting Yan Yuying Zhang Hengyu Lu Jun Zhao Chengrong Wen Shuang Song Chunqing Ai Jingfeng Yang SKL of Marine Food Processing & Safety Control National Engineering Research Center of Seafood School of Food Science and Technology Dalian Polytechnic University Dalian 116034 China. West China School of Pharmacy Sichuan University Chengdu 610207 China. SKL of Marine Food Processing & Safety Control National Engineering Research Center of Seafood School of Food Science and Technology Dalian Polytechnic University Dalian 116034 China. Electronic address: yjfgo@***.

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Gel Quality and in Vitro Digestion Characteristics of Celery Nemipterus virgatus Fish Sausages 4

Gel Quality and in Vitro Digestion Characteristics of Celery...

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2020 4th International Workshop on Advances in Energy Science and Environment engineering, AESEE 2020

作者： Yi, Shumin Lv, Keming Zhang, Shiwen Wang, Wei Li, Xuepeng Li, Jianrong College of Food Science and Technology Bohai University National and Local Joint Engineering Research Center of Storage Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products National R and D Branch Center of Surimi and Surimi Products Processing 19 KeJi Road Jinzhou Liaoning121013 China

This study evaluated gel properties, flavor characteristics, and in vitro digestion characteristics of fish sausages with 10% celery petioles and leaves. The results indicated that the breaking force, water holding capacity, saltiness, astringency and sensory evaluation of fish sausage significantly increased, whereas whiteness, cooking loss and umami significantly decreased, and the microstructure of the fish sausages showed higher density and uniformity. After in vitro digestion, the digestibility, degree of hydrolysis and Fe2+ chelating capacity of the fish sausages significantly increased, and protein aggregate size and thiobarbituric acid number significantly decreased and protein aggregates decreased in number and were dispersed. The breaking force, saltiness, and protein digestibility of the sausages with celery petioles and leaves were 13.91%, 67.06%, and 0.55% and 10.75%, 55.62%, and 3.9% higher than the control group respectively. Celery significantly improved gel properties, flavor characteristics, and in vitro digestion characteristics. The effect of celery leaves on in vitro digestion was significantly greater than celery petioles. © Published under licence by IOP Publishing Ltd.

关键词： Fish

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Identification of the deterioration flavor markers based on E-nose, GC-IMS and GC-MS during fresh sea cucumber storage and preservation by thymol

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food chemistry 2025年 488卷 144942页

作者： Jinghe Sun Weiyun Zheng Xiaoyan Wang Yimeng Li Jingfeng Yang SKL of Marine Food Processing & Safety Control National Engineering Research Center of Seafood School of Food Science and Technology Dalian Polytechnic University Dalian 116034 PR China. School of Agronomy and Life Science Shanxi Datong University Datong 037009 PR China. SKL of Marine Food Processing & Safety Control National Engineering Research Center of Seafood School of Food Science and Technology Dalian Polytechnic University Dalian 116034 PR China. Electronic address: yjfgo@***.

The freshness in A. japonicus after thymol treatment was tested. The results showed that sensory scores in thymol group significantly increased 14.83 and 21.67 compared to the Frozen and BK groups after storage. Texture parameters showed that hardness, springiness, and chewiness of body wall treated with thymol were 2.56, 1.21, and 2.02 folds that of the BK group, respectively. Volatile flavor results revealed 38 flavor substances and 33 volatile organic compounds in the body wall. Aldehydes, alcohols, heterocycles, and alkane were the key sources to odor components of A. japonicus, including nonanal, hexanal, 1-octanol, 1-hexanol, d-limonene, and 2-methylbutyl acetate. Moreover, heptenoic acid, dimethyl disulfide, and dimethylamine, as distinct volatile flavor substances, were the main contributors of fishy, malodorous, and spicy smells of autolysis A. japonicus. This study guides the potential use of thymol in sea cucumber preservation and seeks the spoiled flavor markers for non-destructive rapid testing technology development.

关键词： Apostichopus japonicus Flavor Preservation Thymol

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Functional Magnetic Nanoparticles Combined with Molecular Dynamics technology to Screen Quorum Sensing Inhibitors from Natural Substances: Accuracy, Efficiency and High Throughput

SSRN

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SSRN 2022年

作者： Cui, Fangchao Xi, Liqing Wang, Dangfeng Tan, Xiqian Li, Jianrong Li, Tingting College of Food Science and Technology Bohai University National & Local Joint Engineering Research Center of Storage Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products Liaoning Jinzhou121013 China Key Laboratory of Biotechnology and Bioresources Utilization Dalian Minzu University Ministry of Education Liaoning Dalian116029 China College of Food Science and Technology Jiangnan University Jiangsu Wuxi214122 China

Effective quorum sensing inhibitor (QSI) is an important way to solve microbial pollution. The traditional QSI screening method is time-consuming and low accuracy. In order to solve these problems, a more efficient and accurate method, ligand fishing bound HPLC-MS coupled molecular docking technology, was developed. In this study，Fe3O4@PS-ANTA-Ni2+ magnetic nanoparticles (MNPs) were synthesized in the first stage, with 97.4% capture of the HalR (His-Tag) protein. Subsequently, MNPs with fixed protein was used to fish for the active substances in laurel extract. After the active substances were identified by HPLC-MS, QSI was accurately located by molecular docking. Phytol was selected as a potential QSI and put into subsequent validation experiments. The results showed that the sub inhibitory concentration was 0.6 μL/mL, it has better inhibitory effect on swarming, extracellular protease, and violacein capacity of Hafnia alvei;among them, 51.1% and 51.8% inhibition of swimming and biofilm capacity, respectively. In summary, the method established in this study has the advantages of high efficiency, accuracy and high throughput, which realizes the screening of effective QSI from complex natural extracts. To a certain extent, it solves the problems caused by microbial pollution. © 2022, The Authors. All rights reserved.

关键词： Efficiency

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Effects of Deletion of Siderophore Biosynthase Gene in Pseudomonas fragi on Quorum Sensing and Spoliage Ability

SSRN

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SSRN 2022年

作者： Cui, Fangchao Wang, Qianqian Tan, Xiqian Wang, Dangfeng Li, Jianrong Li, Tingting Liu, Jiayi College of Food Science and Technology Bohai University National & Local Joint Engineering Research Center of Storage Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products Liaoning Jinzhou121013 China Key Laboratory of Biotechnology and Bioresources Utilization Dalian Minzu University Ministry of Education Liaoning Dalian116029 China College of Food Science and Technology Jiangnan University Jiangsu Wuxi214122 China

Siderophore is an important spoilage factor in the spoilage process of Pseudomonas fragi, the dominant spoilage bacterium of aquatic products, and its secretion is involved in the quorum sensing (QS). In this study, P. fragi (MS-10) which separated from spoilage tuna were used as test strain. Then, a mutant strain with deletion of this siderophore biosynthesis gene was constructed and explored the effects of its on growth tolerance, QS and spoilage potential of P. fragi. Results showed that the deletion of the siderophores biosynthesis gene slowed the growth rate of the strain. The apoptosis rate increased by 27.7% compared to the wild strain at 4 °C for 48 h. Biofilm formation, extracellular protease expression, and signal molecule production were all significantly lower in the mutant strain than in the wild strain. According the total viable count and histamine showed that the tuna sterile fish block inoculated with the wild strain exceeded acceptable standards by 5 days and were completely spoiled by 7 days, whereas the mutant strain exceeded acceptable standards by 6 days and were completely spoiled by 9 days. The pH, texture and other indicators showed that the variation range of the mutant strain group was smaller than that of wild strain group. The deletion of the siderophores biosynthesis gene reduced the spoilage ability of P. fragi. Based on the results, the development of novel preservation agents targeting the control of siderophores biosynthesis gene could be a new idea for the preservation of aquatic products. © 2022, The Authors. All rights reserved.

关键词： Bacteria

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Screening of Xanthine Oxidase Inhibitory Peptides by Ligand Fishing Combined with Molecular Docking technology: High-Value Utilization of By-Products from Scophthalmus maximus

SSRN

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SSRN 2022年

作者： Cui, Fangchao Xi, Liqing Tan, Xiqian Wang, Dangfeng Li, Jianrong Zhao, Guiqin Li, Tingting College of Food Science and Technology Bohai University National & Local Joint Engineering Research Center of Storage Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products Liaoning Jinzhou121013 China Key Laboratory of Biotechnology and Bioresources Utilization Dalian Minzu University Ministry of Education Liaoning Dalian116029 China College of Food Science and Technology Jiangnan University Jiangsu Wuxi214122 China

Gout, as the second major metabolic disease after cardiovascular disease. Peptides have the advantages of natural and no side effects in the treatment and prevention of gout. In this paper, xanthine oxidase (XOD) inhibitory peptides were screened from Scophthalmus maximus protein by ligand fishing technique. The specific results are as follows: Immobilization of xanthine oxidase 25.564 μg/mg by modified magnetic beads, and can be reused four times. Three decapeptides (FSLVHYAGTV, FTNEKLQQFF and WDDMEKIWHH) were screened, and the IC50 were 3.741, 4.046, 2.203 mg/mL. Circular dichroism and three-dimensional fluorescence spectra showed that the inhibitory peptide would change the helical structure of XOD and the internal hydrophobic environment. Molecular docking showed that the inhibitory effect of inhibitory peptides depends on the number of special amino acid residues in the active center of XOD enzyme. In conclusion, this study provides a method for screening anti gout peptides, which not only solve the problem of treating gout, but also realize the high-value utilization of marine products, with the effect of killing two birds with one stone. In addition, this method has strong application value because of its low cost and simple operation. © 2022, The Authors. All rights reserved.

关键词： Peptides

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Effects of dry heating and extrusion on physicochemical properties, in vitro digestibility and instant properties of rice, chickpea, and oat flour

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food Bioscience 2025年 69卷

作者： Kaiwen Liu Xiaolin Ao Pengfei Jiang Baoshang Fu Libo Qi Chengrong Wen Shan Shang School of Food Science and Technology State Key Laboratory of Marine Food Processing & Safety Control National Engineering Research Center of Seafood Dalian Polytechnic University Dalian 116034 China Beijing Gingko-Group Biological Technology Co. Ltd China

Instant cereal foods were preferred by infants, the elderly, or people with delicate intestines or chewing difficulties. Strategies have been attempted in cereal diets fortified with pulses to address nutritional imbalance issues. This study investigated the physiochemical, structural and in vitro digestibility alternations of rice, chickpea, and oat flours, subjected to drying heating (DH) or screw extrusion (SE). Thermal treatment induced a significant decrease in total starch and lipid content of all flours, with chickpeas presenting stable protein content. SE treatment exerted a destructive effect on the starch granule microstructures and a crystallinity type conversion from type A to type V, as compared to DH treatment. Such effect resulted in increased digestibility, as confirmed by higher rapid digestive starch, lower resistant starch, and elevated estimated glycemic index (eGI). Accordingly, SE-treated samples presented superior instant properties with enhanced suspending stability and water absorbance index. The agglomeration for chickpea and oat flour was significantly alleviated, except for rice flour. Therefore, different ratios of SE-treated flours were optimized, with the optimal ratio of 2:1:2 (rice: chickpea: oat) exhibiting enhanced sensory attributes, dispersibility, and alleviated agglomeration. This study provided a theoretical basis for fabricating a composite flour with adjustable digestibility and instant properties.

关键词： Crystallinity type eGI In vitro digestibility Instant properties Screw extrusion

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Effects of calcium and alginate ratios on calcium alginate properties and calcium reberation during in vitro digestion

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food research International 2025年 217卷

作者： Jie Tian Nan Wang Chen Song Fanhua Kong Chengrong Wen Shuang Song SKL of Marine Food Processing & Safety Control National Engineering Research Center of Seafood Collaborative Innovation Center of Seafood Deep Processing National & Local Joint Engineering Laboratory for Marine Bioactive Polysaccharide Development and Application Liaoning Key Laboratory of Food Nutrition and Health School of Food Science and Technology Dalian Polytechnic University Dalian 116034 PR China.

Sodium alginate (NaAlg) isolated from brown algae has been recommended as a dietary fiber, but its inhibitory effect on the calcium absorption is still a concern for its application. To resolve this problem, the present study prepared calcium alginate (CaAlg) gels with varying Ca contents, and compared their structural characteristics and effects on Ca release during digestion. As characterized by rheometer, low-field nuclear magnetic resonance (LF-NMR) and cold-field scanning electron microscope (cryo-SEM), the Ca addition enhanced the viscoelastic properties, water-holding capability and stabilized the network structure. Fourier transform infrared spectroscopy (FT-IR) demonstrated that Ca bonded electrostatically with the carboxylate groups (-COO-) and formed non-covalent crosslinks with the hydroxyl groups (-OH) in guluronic acid of NaAlg. Moreover, NaAlg without Ca reduced 21 % and 25 % of the exogenous Ca level during simulated gastric and intestinal digestion, respectively, while the addition of Ca ≥ 1.08 mg/mL in NaAlg could reverse this effect. Notably, CaAlg gel prepared with Ca content of 1.62 mg/mL could release 0.54 mg/mL and 0.57 mg/mL Ca during simulated gastric and intestinal digestion, respectively. Further FT-IR and LF-NMR analysis revealed the protonation of carboxyl group of CaAlg gels in the gastric environment, which led to gel shrink and released Ca into the gastric fluid. Then in the subsequently intestinal fluid, the CaAlg gels underwent structural disintegration, further releasing Ca from the gel network structure. Therefore, increasing the Ca content in CaAlg gel is an effective strategy to counteract the inhibitory effects of NaAlg on calcium absorption, and the alginate gel with higher Ca content ≥1.08 mg/mL is potential for applications in the food industry.

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