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Photoelectrocatalytic pretreatment enhances NMR spectral quality of sulfated polysaccharides over acid degradation

Carbohydrate Polymer Technologies and Applications 2025年 11卷

作者： Yunning Yang Chen Song Xiaona Sun Zhejin Chen Tong Wu Chunqing Ai Fanhua Kong 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

Although nuclear magnetic resonance (NMR) spectroscopy is a powerful analytical tool, obtaining high-resolution NMR spectra of some high-molecular-weight and viscous polysaccharides remains challenging. Partial degradation could facilitate polysaccharides for NMR analysis, but potential composition alterations raise concerns, especially for sulfated polysaccharides. To explore the applicability of degradation approaches for sulfated polysaccharides, the present study compared outcomes of acid (HCl) and photoelectrocatalysis pretreatments for depolymerizing 2 representative sulfated polysaccharides, carrageenan and fucoidan. The results revealed that 1 M HCl at 100 °C could efficiently depolymerize carrageenan to 20 kDa within 30 min and fucoidan to 30 kDa within 10 min, but destruct more than half of sulfated polysaccharides. In contrast, photoelectrocatalysis could generate low-molecular-weight products while preserving structure blocks. Notably, both depolymerization pretreatments could facilitate sulfated polysaccharides for NMR analysis and enhance the spectral resolution. However, HCl tended to produce mono- and oligo-saccharides thereby affecting NMR spectra, while 50-min and 60-min photoelectrocatalysis treatments were suitable for carrageenan and fucoidan, respectively, to improve their NMR spectra without signal alterations. Therefore, the present study demonstrated photoelectrocatalysis depolymerization as a potential pretreatment for sulfated polysaccharides to facilitate their NMR analysis.

关键词： Carrageenan Fucoidan Photoelectrocatalytic reaction Acid degradation NMR spectrum

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Trends in the development of 3D printing minced meat/surimi from the perspective of structure and function

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Journal of Future foods 2025年

作者： Yanmo Pan Zongyuan Han Qinxiu Sun Yang Liu Hongwu Ji Shucheng Liu College of Food Science and Technology Guangdong Ocean University Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety Guangdong Province Engineering Laboratory for Marine Biological Products Guangdong Provincial Engineering Technology Research Center of Seafood Guangdong Provincial Engineering Technology Research Center of Prefabricated Seafood Processing and Quality Control Zhanjiang 524088 China Collaborative Innovation Center of Seafood Deep Processing Dalian Polytechnic University Dalian 116034 China

3D printing is characterized by customizability, rapid prototyping, on-demand manufacturing, and decentralized/distributed manufacturing. Minced meat/surimi has high nutritional value, and by changing the composition, rheological and textural properties of the materials, 3D printed meat and aquatic products can meet the needs of special populations such as infants, young children, and the elderly, to solve the problem of swallowing difficulty, food accumulation or indigestion. However, minced meat/surimi is not directly printable, and the multi-component complex system composed of protein-polysaccharide-fat affects its printability, and the structure-property changes of this system during the printing process in relation to interactions and nutrient digestion still need to be explored in depth. This paper starts with the 3D printing process to illustrate the structural characteristics of raw materials on printability, stability, and adaptability. The digestive characteristics of different people for 3D printed minced meat/surimi products are described from the perspective of nutrition. 3D printing technology has a great potential to achieve precise printing in complex formulations, thus realizing the goal of providing specific nutrients to target populations.

关键词： 3D Printing Minced meat Surimi Functional Nutrition

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Effect of phycocyanin-phlorotannin complex on amino acid availability and peptidomic analysis of bread after in vitro digestion

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food Bioscience 2025年 69卷

作者： Ying Bai Yujiao Wang Lina Wang Sainan Guo Jiahao Xie Xiufang Dong Hang Qi National Engineering Research Center for Seafood State Key Laboratory of Marine Food Processing and Safety Control College of Food Science and Technology Dalian Polytechnic University Dalian 116034 China Dalian Center for Certification and Food and Drug Control Dalian China School of Public Health Dali University Dali City Yunnan Province China

This study compared the amino acid composition, antioxidant properties and microstructure and peptidomic profiles of bread following in vitro digestion between standard bread (bread), bread supplemented with phycocyanin (bread_PC), and bread supplemented with the phycocyanin-phlorotannin complex (bread_UPP). Amino acid composition analysis revealed slight variations among the samples. Antioxidant assays demonstrated that bread_UPP exhibited significantly higher 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity compared to bread and bread_PC. Microstructural characterization indicated that bread_UPP also had a denser protein network compared to bread and bread_PC. Peptidomic analysis identified 11,161, 10,926, and 11,550 peptides in bread, bread_PC, and bread_UPP after in vitro digestion, respectively. Functional annotation and Kyoto Encyclopedia of Genes and Genomes (KEGG) pathway analysis linked their parent proteins to immune regulation, cellular repair, and metabolic processes, with enrichment in complement and coagulation cascades and antigen processing pathways. Subcellular localization and Gene Ontology (GO) analysis highlighted their roles in digestion, nutrient absorption, and cellular functions. Protein-protein interaction (PPI) network analysis identified highly connected hub proteins, underscoring their critical physiological roles. These findings demonstrated that the UPP significantly influenced protein digestion kinetics, peptide release, and bioactive potential, providing valuable insights for developing functional bread with enhanced nutritional and health benefits.

关键词： Bread Differentially expressed peptides In vitro digestion Pathway analysis Phycocyanin

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Zn2+-Coordination-Driven Helical Dodecapeptide Assembly Hydrogel

SSRN

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SSRN 2024年

作者： Wu, Di Cheng, Shuzhen Wu, Chao Wang, Li-Shu El-Seedi, Hesham Zhao, Guanghua Xu, Xianbing Du, Ming SKL of Marine Food Processing & Safety Control National Engineering Research Center of Seafood School of Food Science and Technology Dalian Polytechnic University No. 1st Qinggongyuan Ganjingzi Liaoning Dalian116034 China Division of Hematology and Oncology Department of Medicine Medical College of Wisconsin Rm C4930 8701 Watertown Plank Rd MilwaukeeWI53226 United States Division of Pharmacognosy Department of Medicinal Chemistry Biomedical Centre Uppsala University UppsalaSE-751 23 Sweden College of Food Science & Nutritional Engineering China Agricultural University No. 17 Qinghua East Road Haidian Beijing100083 China Stockholm University Sweden

Peptide-based hydrogels have great potential in food industry and biomedical field because of their good biocompatibility and three‐dimensional printability. Molecular mechanisms and mechanical properties of peptide hydrogels are crucial for determining whether these hydrogels are potentially suitable for the food field. Polypeptide hydrogels are usually composed of fibrin hydrogel and RADA16-based peptides, while hydrogels formed by self‐assembly of food derived‐peptides are rarely reported. Peptide hydrogels were usually assembled from β-sheet structure, designing hydrogels directly from helical structures in water is a challenge in self-assembly. In this study, researchers have successfully designed a functional dodecapeptide, which can assemble into supra-molecular hydrogels with helical structure. This assembly is directed by Zn2+ chelation without any chemical modifications. Face-to-face packed dimer of assembling subunits were consisted by Glu5, Glu7, Glu9, and Glu11. Additionally, guanidine moiety in Arg12 formed aromatic interactions resulting in the disruption of the 310-helix and the formation of a turn structure in P-Zn-9. The findings provide an efficient strategy to achieve both helical structure peptides and Zn2+ chelating capacity in order to prepare assembled hydrogels. © 2024, The Authors. All rights reserved.

关键词： Hydrogels

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Interaction mechanisms of sea cucumber proteins with flavor compounds: Adsorption behavior, dynamic equilibrium and structural changes

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food Chemistry 2025年 487卷 144767页

作者： Li, Xinran Song, Jiahui Jiao, Jian Geng, Qiang Lin, Songyi SKL of Marine Food Processing & Safety Control School of Food Science and Technology Dalian Polytechnic University Dalian116034 China National Engineering Research Center of Seafood Dalian116034 China Seafoods Co. Ltd. Dalian116045 China

Adsorption capacity of sea cucumber collagen crude extract (CCE) for characteristic flavor compounds in a gas-mediated environment was compared. The results revealed the CCE-Flavor system stabilizes after 240 min of adsorption time, manifested as a non-linear binding relationship. When the four compounds compete and coexist, the system reached a dynamic equilibrium. Meanwhile, hydrophobic interactions serve as the primary driving force between CCE and flavors. Fourier transform infrared (FTIR) and fluorescence (FL) spectroscopy analyses demonstrated that saturated concentrations of flavor compounds can induce changes in the secondary and tertiary structures of CCE. The decrease in α-helix content, the depolymerization of proteins, and the increase in hydrophobic groups within CCE create additional binding sites for flavors. This study establishes a foundation for understanding the interaction mechanism between sea cucumber protein and flavor substances by analyzing the conformational changes of CCE and the adsorption behavior of these flavor substances. © 2024

关键词： Binding sites

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Mass spectrometry-based lipidomics combined with flavoromics reveal the mechanism of characteristic flavor formation in Chelidonichthys kumu bone soup treated with different edible oils by frying

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food Bioscience 2025年 69卷

作者： Zixi Li Meng Dong Libo Qi Shan Shang Yan Guo Lei Qin Baoshang Fu 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 Dalian KOWA Foods CO. LTD. Dalian 116620 China

Frying is the necessary step of fish soup production, which directly affects the flavor and nutritional quality of the soup. To investigate the effect of edible oil on the final quality of fish bone soup, five kinds of oil were employed in this study. The results showed that olive oil could promote the dissolution of glutamic acid and aspartic acid into the soup, the umami value elevated nearly four times. Meanwhile, olive oil and sunflower oil brought more volatile flavor substances, which contributed to the highly accepted flavor. Triglyceride O-16:0/18:1/18:2 (palmitic/oleic/linoleic triglycerides) was regarded as a potential precursor for the formation of flavor substances, such as 1-octen-3-one and 2-heptanone, which contribute to the specific flavor of fish bone soup. This study revealed that frying would improve the quality of fish bone soup by changing the color and flavor profile, guiding the selection oil for the industrial processing of fish bone soup.

关键词： Fish bone soup Flavor Lipidomics Olive oil Umami Volatile compounds

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Diminazene preserves quality of live sea cucumber during seawater storage by reducing apoptosis and autolysis

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LWT 2025年 227卷

作者： Jinghe Sun Weiyun Zheng Lu Wang Liming Sun Jingfeng Yang SKL of Marine Food Processing & Safety Control School of Food Science and Technology National Engineering Research Center of Seafood Dalian Polytechnic University Dalian 116034 PR China School of Agronomy and Life Science Shanxi Datong University Datong 037009 PR China

In this study, the ACE 2 activator of diminazene (DIZE) was applied to maintain live sea cucumber ( Apostichopus japonicus ) condition in seawater. Freshness was assessed based on water quality, texture, and enzyme activities. Flow cytometry and RT-PCR were utilized to investigate tissue apoptosis levels. The DIZE group exhibited a 1.94-fold decrease in autolysis spots compared to the autolysis A. japonicus (BK) group. Meanwhile, trichloroacetic acid (TCA)-soluble peptide was reduced by 1.42-fold in the DIZE group compared to BK group after 6 days. The body wall's water migration and texture parameters in DIZE-treated were similar to the Fresh group. After storage, DIZE maintained immune-related enzyme (ACP, AKP, LZM) activities and boosted antioxidant (SOD, CAT) levels in tissues. Apoptosis analysis indicated that DIZE treatment significantly decreased the proportion of early and late cell apoptosis. Furthermore, the DIZE treatment downregulated the expression of pro-apoptotic genes while upregulating the anti-apoptotic gene Bcl-2 than the BK group. This study presents a new method for preserving live A. japonicus and elucidates the physiological mechanisms of DIZE's impact on them.

关键词： Apostichopus japonicus Storage Diminazene Quality Apoptosis Enzyme activity

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The effect of thermosonication sterilization treatment on milk fat globule membrane proteins in camel milk using label-free proteomics

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LWT 2025年 227卷

作者： Jinyan Shi Heng Zhang Jianchun Xu Ning Kang Zhifeng Fang Jiancheng Wang Baokun Li Zhexin Fan Key Laboratory of Agricultural Product Processing and Quality Control of Specialty (Co-construction By Ministry and Province) School of Food Science and Technology Shihezi University Shihezi Xinjiang 832000 China Key Laboratory for Food Nutrition and Safety Control of Xinjiang Production and Construction Corps School of Food Science and Technology Shihezi University Shihezi Xinjiang 832000 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 Xinjiang 832000 China Engineering and Technology Research Center of Xinjiang Camel Milk School of Food Science and Technology Shihezi University Shihezi Xinjiang 832000 China Corps Characteristic Milk Processing Research and Innovation Center Shihezi Xinjiang 832000 China

In the modern dairy industry, pasteurization is used to reduce bacterial loads and increase the shelf life of milk products. Milk fat globule membrane (MFGM) proteins are crucial nutritional components in milk and are involved in many biological functions. However, little is known about the effect of low-temperature sterilization on MFGM proteins in camel milk. The purpose of this study was to investigate the effects of pasteurized and thermosonication (TS) treatments on MFGM proteins using label-free quantitative proteomics. Compared to fresh milk, 347 and 258 significant differentially expressed MFGM proteins (DEPs) were identified in pasteurized and TS milk, respectively. The DEPs in both treatments had similar functional annotations, with cell process, cell and binding being the predominant Gene Ontology (GO) annotations, while the number of proteins involved in these categories was significantly different. Kyoto Encyclopedia of Genes and Genomes (KEGG) pathway analysis indicated that the DEPs were significantly enriched in ribosome and complement and coagulation cascades in both groups. Notably, the number of proteins in complement and coagulation cascades was significantly greater than in pasteurized milk, suggesting that TS milk may be more beneficial for the expression of immune-related proteins. Furthermore, TS treatment increased the abundance of lactotransferrin isoform X2 (LTF) and lactadherin (MFGE8), which are involved in immunoregulation. In conclusion, the composition and functional properties of MFGM proteins were influenced by low-temperature treatments, with the effect of TS treatment on immune-related MFGM proteins significantly greater than that in pasteurized treatment.

关键词： MFGM protein Proteomics Pasteurization Thermosonication Camel milk

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Unraveling the lipid photooxidation reactions in salmon oil under different light wavelength conditions via omics approaches

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food chemistry 2025年 488卷 144867页

作者： Zheng Zhou Bo Wang Liang Wang Meng Dong Dayong Zhou Xuhui Huang Ian Fisk Lei Qin 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. School of Biosciences University of Nottingham Nottingham LE12 5RD UK. Electronic address: ian.fisk@nottingham.ac.uk. 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. Electronic address: qinlei@***.

Light wavelengths can lead to differences in flavor and components of food by lipid photooxidation. However, the relevant molecular mechanisms are still unclear. This study explored the effects of light wavelengths (365 and 405 nm) on volatile and nonvolatile compound structures in salmon oil, along with the underlying mechanisms, via lipidomics and oxlipidomics approaches. The shorter light wavelength more effectively catalyzed lipid oxidation, leading to greater diversity and higher content of volatiles. It more readily catalyzed the formation of carbonyl-containing compounds, such as aldehydes and enones, contributing to hot oil and fried fish flavors. The wavelength of 405 nm favored the formation of hydroxyl-containing compounds (enols and alcohols), leading to stronger seaweed and grass aromas. During photooxidation, O activated by light radiation preferentially reacted with double bonds at the ends of fatty acid chains with low steric hindrance, yielding more lipids with 16-20C fatty acids and small molecule volatiles (4C6C).

关键词： Cleavage reaction site Lipid oxidation mechanism Lipidomics Photooxidation Salmon oil Singlet oxygen Wavelengths

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Astaxanthin-loaded high internal phase Pickering emulsion prepared using water-soluble protein complex from Antarctic krill: Construction and primary application in 3D printing

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food research International 2025年 217卷

作者： Xuedi Zhang Yangyang Meng Jiao Dongmei Li School of Food Science and Technology National Engineering Research Center of Seafood Dalian Polytechnic University Dalian 116034 Liaoning China Engineering Research Center of Seafood of Ministry of Education of China Dalian 116034 Liaoning China Collaborative Innovation Center of Seafood Deep Processing Dalian Polytechnic University Dalian 116034 Liaoning China SKL of Marine Food Processing & Safety Control Dalian Polytechnic University Dalian 116034 China

Antarctic krill protein is a high-nutrient protein resource, and its high-value development and diversified market applications are crucial to meet the growing demand of consumers for healthy foods. This study pioneered the application of the water-soluble protein complex of Antarctic krill (WPAK) in high internal phase Pickering emulsion (HIPPE). The droplets of HIPPE system based on WPAK (HIPPE 80 ), were closely arranged and evenly distributed, with a particle size of 7 μm. After centrifugation, salt ion treatment, and long-term storage, HIPPE 80 showed excellent stability, without signs of emulsion droplet swelling. Based on the electronegativity of WPAK, HIPPE 80 showed apparent aggregation behavior after simulated digestion in gastric fluid in vitro . When subjected to simulated intestinal fluid digestion, the aggregation behavior of HIPPE 80 disappeared, showing a dispersed state without swelling or rupture. Additionally, HIPPE 80 could efficiently load astaxanthin (AXT) and maintain its photothermal stability. In terms of rheological evaluation, AXT-loaded HIPPE 80 exhibited significant elastic solid properties and viscoelasticity, which contributed to its good spatial structural morphology and stability in 3D printing. This study innovatively explored the application of WPAK as a green, readily available, and resource-rich solid material in the fields of HIPPE and 3D-printed food, laying a research foundation for the high-quality application of Antarctic krill protein.

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