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Dynamics and diversity of microbial community in salmon slices during refrigerated storage and identification of biogenic amine-producing bacteria

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food Bioscience 2023年第2期52卷 740-748页

作者： Yingchang Li Nan Zhao Yuanyuan Li Defu Zhang Tong Sun Jianrong Li College of Food Science and Technology Food Safety Key Laboratory of Liaoning ProvinceNational&Local Joint Engineering Research Center for StorageProcessing and Safety Control Technology for Fresh Agricultural and Aquatic ProductsBohai UniversityJinzhou121013LiaoningChina

The changes in microbial composition of salmon slices during storage at 4◦C were measured using high-throughput sequencing(HTS),and biogenic amine(BA)-producing bacteria were isolated from salmon slices to evaluate their ability to produce *** salmon slices had the highest bacterial diversity,which decreased with the extension of the refrigerated storage *** was the dominating genus in fresh salmon slices,followed by Photobacterium and Burkholderia,while Brochothrix became the dominant bacterium in the later stages of the storage *** strains of BA-producing bacteria were isolated and determined,which varied greatly in BA *** these,Brochothrix thermosphacta(B5)exhibited the strongest BA-producing ability,producing 98.32 mg/mL of putrescine and 78.81 mg/mL of cadaverine,and Photobacterium phosphoreum showed a stronger histamine-producing ability(77.07 mg/mL).This study explored the microbial composition in salmon slices and offer insight into the relationship between microorganisms and BAs in salmon *** study provides a theoretical basis for developing antibacterial agents,decreasing the amount BAs,and extending the shelf-life of salmon slices.

关键词： High-throughput sequencing Microbial community Biogenic amine-producing bacteria Biogenic amines Salmon slices

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Preparations of Mytilus edulis protein hydrolysate-iron complexes and their ameliorative effects on mice with iron deficiency anemia

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food Science and Human Wellness 2025年

作者： Guang Li Xuening Yu Shuling Zhou Xiaoyang Liu Fawen Yin Deyang Li Baocai Xu Dayong Zhou School of Food and Biological Engineering， Hefei University of Technology 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

Iron is a fundamental trace element essential for the immune system， and current research on iron supplements is increasingly focusing on food-derived peptides capable of binding iron ions. The objectives of this study were to characterize the iron-chelating peptide (MEPH) derived from Mytilus edulis and to investigate the effects of MEPH-Fe complexes on mice with iron deficiency-induced anemia (IDA). MEPH and iron(II) sulfate heptahydrate successfully formed MEPH-Fe complexes under conditions of 4.5 mg/mL concentration， 45 ℃ temperature， and 60 minutes of incubation， utilizing both carboxyl and amino binding sites. Compared to MEPH alone， the MEPH-Fe complexes exhibited fluorescence quenching， ultraviolet shifts， reduced X-ray diffraction peak intensities， stabilization during in vitro digestion， microstructural changes， increased particle size， and decreased absolute values of zeta potential. In the IDA mouse model， the MEPH-Fe complexes were able to restore body weight， hematological indices， organ coefficients， iron content in organs， and antioxidant capacity to normal levels. Additionally， they demonstrated beneficial effects on IDA-induced colonic inflammation by normalizing tumor necrosis factor-alpha (TNF-α) and interleukin-10 (IL-10) levels. The results indicated that MEPH-Fe complexes had more positive effects on IDA mice compared to ferrous sulfate. In conclusion， this study provides valuable insights into the potential of MEPH-Fe complexes as iron supplements.

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Effects of high temperature and high relative humidity drying on moisture distribution,starch microstructure and cooking characteristics of extruded whole buckwheat noodles

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Journal of Future foods 2024年第2期4卷 159-166页

作者： Linghan Meng Xuyang Sun Yan Zhang Xiaozhi Tang Key Laboratory of Grains and Oils Quality Control and Processing College of Food Science and EngineeringCollaborative Innovation Center for Modern Grain Circulation and SafetyNanjing University of Finance and EconomicsNanjing 210023China Hebei Key Laboratory of Food Safety Hebei Food Inspection and Research InstituteShijiazhuang 050091China

Drying is a key step in starch noodle *** effects of high temperature(60,70,80°C)and high relative humidity(65%,75%,85%)drying(HTHD)on the moisture distribution,starch microstructure and cooking characteristics of extruded whole buckwheat noodles were *** to the conventional hot-air drying(CHAD)at 40°C,the increase in drying temperature(60–80°C)and the decrease in relative humidity(85%–65%)significantly improved drying efficiency of the extruded *** adjusting drying temperature and relative humidity,the rate of moisture migration in noodles and phase transition of starch could be appropriately *** optimum drying parameters(T70H75,70°C drying temperature and 75%relative humidity)showed smooth and dense network structure,resulting in the lowest cooking loss(6.61%),broken rate(0%),highest hardness(1695.17 g)and springiness(0.92).However,the total flavonoid content(TFC)and the total phenolic content(TPC)reduced by 6.81%–28.50%and 7.19%–53.23%in contrast to CHAD,and the color of buckwheat noodles became darker through *** findings showed the potential of HTHD for increasing drying efficiency and improving buckwheat noodle *** appropriate drying parameters could maintain a balanced relationship between moisture migration in noodles and phase transition of starch,which resulted in better cooking quality for extruded whole buckwheat *** a study is valuable for regulating the process conditions of buckwheat-based foods and promoting its commercial utilization.

关键词： Extruded whole buckwheat noodle High temperature and high relative humidity drying Moisture distribution Starch microstructure Cooking characteristics

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Sea cucumber gut tetrapeptide ameliorates alcoholic gastric damage via restoring mitochondrial dynamics

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food Science and Human Wellness 2025年第5期 1921-1946页

作者： Zhihong Zheng Na Sun Jingqi Yang Zhijie Bao Songyi Lin State Key Laboratory of Marine Food Processing and Safety Control School of Food Science and Technology Dalian Polytechnic University National Engineering Research Center of Seafood School of Food Science and Technology Dalian Polytechnic University Collaborative Innovation Center of Seafood Deep Processing Dalian Polytechnic University Liaoning Engineering Research Center of Special Dietary Food Dalian Polytechnic University

This paper aimed to explore the mechanism of tetrapeptide Val-Thr-Pro-Tyr(VTPY) in improving alcoholic gastric *** has the potential to enhance the growth and movement of normal human gastric epithelial cells(GES-1).Following ethanol-induced impairment,VTPY effectively improved migration of GES-1 and human umbilical vein endothelial cells(HUVEC) cells,enhanced angiogenesis,eliminated cellular and mitochondrial reactive oxygen species(ROS),inhibited excessive mitochondrial division,enhanced F-actin polymerization and mitochondrial respiratory *** counteract excessive mitochondrial fission,VTPY primarily restores the mitochondria dynamics by reducing the expression of Drpl and Fis1,while increasing *** studies utilizing inhibitors clarifies that the inhibition of excessive mitochondrial fission can markedly reduce F-actin depolymerization,consequently enhancing cell ***,VTPY can inhibit the apoptosis pathway by maintaining potential of mitochondrial membrane,preventing the release of mitochondrial cytochrome C,bolstering the levels of Bcl-XL,while reducing the levels of Bax and *** investigations using inhibitors demonstrates that excessive mitochondrial fission could activate apoptotic ***,VTPY counteracts this effect and enhance cells *** evidence suggests that VTPY effectively improves ulcer index and pathologic changes,relieves inflammation,enhances the balance of oxidation and anti-oxidation,promotes angiogenesis,improves the expression of mitochondrial dynamics factors,blocks apoptotic pathway,and subsequently ameliorates gastric damage in mice through Fis-1/Bcl-2 pathway.

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Bispecific aptamer-initiated 3D DNA nanomotor biosensor powered by DNAzyme and entropy-driven circuit for sensitive and specificity detection of lysozyme

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Nano research 2023年第1期16卷 1286-1295页

作者： Shuo Qi Yuhan Sun Xiaoze Dong Imran Mahmood Khan Yan Lv Yin Zhang Nuo Duan Shijia Wu Zhouping Wang State Key Laboratory of Food Science and Technology International Joint Laboratory on Food SafetyJiangnan UniversityWuxi 214122China School of Food Science and Technology Jiangnan UniversityWuxi 214122China Key Laboratory of Meat Processing of Sichuan Chengdu UniversityChengdu 610106China National Engineering Research Center for Functional Food Jiangnan UniversityWuxi 214122China Collaborative Inno vation Center of Food Safety and Quality Control in Jiangsu Province Jiangnan UniversityWuxi 214122China

Dynamic DNA nanodevices have gained tremendous attention due to their extraordinary inherent functionality and advantages,however,dynamic DNA nanodevices-based biosensors are still challenging due to their high reliance on proteases and limited amplification ***,exploiting bispecific aptamer as initiators for the first time,we developed a three-dimensional(3D)DNA nanomotor biosensor powered by DNAzyme and entropy-driven circuit for sensitive and specific detection of lysozyme,in which walking and rolling strategies are efficiently integrated to achieve excellent signal amplification *** from the high selectivity of bispecific aptamer,the 3D DNA nanomotor biosensor can respond to lysozyme with high specificity and operate at high speed to release *** whole process is independent of protease,avoiding the influence of adverse environment on the operation *** optimal conditions,it can achieve a limit of detection as low as 0.01 pg/mL with an excellent linear range of 0.05 pg/mL–500 ng/mL for ***,the proposed strategy revealed high accuracy in the analysis of real samples,indicating a great potential for the application of nanomotor biosensors to the detection of non-nucleic acid targets.

关键词： bispecific aptamer DNA rolling DNA walking amplification specificity

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Physical and emulsifying properties of pea protein:influence of combined physical modification by flaxseed gum and ultrasonic treatment

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food Science and Human Wellness 2023年第2期12卷 431-441页

作者： Jia Yang Fenghong Huang Qingde Huang Da Ma Yashu Chen Dengfeng Peng Xiao Yu Qianchun Deng Fang Geng Oil Crops Research Institute Hubei Key Laboratory of Lipid Chemistry and Nutritionand Key Laboratory of Oilseeds ProcessingMinistry of AgricultureChinese Academy of Agricultural ScienceWuhan 430062China College of Packaging Engineering Jinan UniversityZhuhai 519070China College of Food and Biological Engineering Henan Collaborative Innovation Center for Food Production and SafetyHenan Key Laboratory of Cold Chain Food Quality and Safety ControlZhengzhou University of Light IndustryZhengzhou 450002China Key Laboratory of Coarse Cereal Processing(Ministry of Agriculture and Rural Affairs) School of Food and Biological EngineeringChengdu UniversityChengdu 610106China

This study characterized and compared the physical and emulsifying properties of pea protein(PP)and its modified proteins(ultrasound treated-PP(PPU),flaxseed gum(FG)treated PP(PPFG)and ultrasound treated-PPFG(PPFGU)).The results showed FG triggered the formation of loosely attached complex with PP via physical modification under gentle magnetic stirring at pH 7.0,while ultrasound played an important role in reducing protein size,increasing surface hydrophobicity and molecular fluidity onto oil-water *** ultrasound further enhanced the interaction of PP with FG,and produced the PPFGU complex with smaller droplet size,higherζ-potential and lower ***,combination of FG and ultrasound improved the physical properties of PP with higher viscosity,stiffer gels(defined as higher elastic modulus),stronger hydrophobic properties,better thermal stability,and fast protein absorption ***,the PPFGU coarse emulsion performed highest emulsifying activity index(EAI)and emulsion stability index(ESI)that the stabilized nanoemulsion obtained smallest droplet size,higherζ-potential,and longest storage *** combination of FG and ultrasonic treatment will be an effective approach to improving the emulsifying property and thermal stability of PP,which can be considered as a potential plant-based emulsifier applied in the food industry.

关键词： Pea protein Flaxseed gum Ultrasonic treatment Emulsifying properties Physical properties

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Guidelines for separation of natural extracellular vesicles

Food Safety and Health

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food safety and Health 2024年第3期2卷 393-400页

作者： Liang, Duo Li, Yu Li, Jiaxuan Yang, Shen Su, Wentao College of Ocean Food and Biological Engineering Jimei University Fujian Xiamen China Academy of Food Interdisciplinary Science School of Food Science and Technology Dalian Polytechnic University Dalian China State Key Lab of Marine Food Processing & Safety Control National Engineering Research Center of Seafood Collaborative Innovation Center of Seafood Deep Processing Nutrition and Health Food Pilot Base of Liaoning Dalian Dalian China

Extracellular vesicles (EVs) are found everywhere in different biofluids such as blood, saliva, urine, cerebrospinal fluid, and breast milk. They have sizes ranging from 20 to 400 nm and contain a wide range of cargo, including membrane proteins, periplasmic proteins, and nucleic acids. EVs possess the remarkable ability to diffuse, traverse the mucus layer, migrate directly to other tissues, and interact with various cells of the host immune system. Consequently, researchers have harnessed their potential as delivery carriers for novel immuno-drugs or bioactive components. The separation of EVs from food can be considered a safe and effective method for harnessing their beneficial effects. In this guide, we present isolation protocols for natural EVs derived from plants, dairy products, cells, and microbes. This includes steps for raw material processing or culture as well as conditions for separation and purification. Moreover, these protocols can serve as a foundation for preparing and isolating engineered EVs. In summary, the utilization of natural EVs presents a vast array of opportunities in the fields of biotechnology, biomedicine, and food nutrition. © 2024 The Author(s). food safety and Health published by John Wiley & Sons Australia, Ltd on behalf of International Association of Dietetic Nutrition and safety.

关键词： delivery system extracellular vesicles food nutrition and health immunoregulation ultracentrifugation

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Sea cucumber gut tetrapeptide ameliorates alcoholic gastric damage via restoring mitochondrial dynamics

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food Science and Human Wellness 2025年第5期14卷 1921-1946页

作者： Zhihong Zheng Na Sun Jingqi Yang Zhijie Bao Songyi Lin State Key Laboratory of Marine Food Processing and Safety Control School of Food Science and TechnologyDalian Polytechnic UniversityDalian 116034China National Engineering Research Center of Seafood School of Food Science and TechnologyDalian Polytechnic UniversityDalian 116034China Collaborative Innovation Center of Seafood Deep Processing Dalian Polytechnic UniversityDalian 116034China Liaoning Engineering Research Center of Special Dietary Food Dalian Polytechnic UniversityDalian 116034China

This paper aimed to explore the mechanism of tetrapeptide Val-Thr-Pro-Tyr(VTPY)in improving alcoholic gastric *** has the potential to enhance the growth and movement of normal human gastric epithelial cells(GES-1).Following ethanol-induced impairment,VTPY effectively improved migration of GES-1 and human umbilical vein endothelial cells(HUVEC)cells,enhanced angiogenesis,eliminated cellular and mitochondrial reactive oxygen species(ROS),inhibited excessive mitochondrial division,enhanced F-actin polymerization and mitochondrial respiratory *** counteract excessive mitochondrial fission,VTPY primarily restores the mitochondria dynamics by reducing the expression of Drpl and Fis1,while increasing *** studies utilizing inhibitors clarifies that the inhibition of excessive mitochondrial fission can markedly reduce F-actin depolymerization,consequently enhancing cell ***,VTPY can inhibit the apoptosis pathway by maintaining potential of mitochondrial membrane,preventing the release of mitochondrial cytochrome C,bolstering the levels of Bcl-XL,while reducing the levels of Bax and *** investigations using inhibitors demonstrates that excessive mitochondrial fission could activate apoptotic ***,VTPY counteracts this effect and enhance cells *** evidence suggests that VTPY effectively improves ulcer index and pathologic changes,relieves inflammation,enhances the balance of oxidation and anti-oxidation,promotes angiogenesis,improves the expression of mitochondrial dynamics factors,blocks apoptotic pathway,and subsequently ameliorates gastric damage in mice through Fis-1/Bcl-2 pathway.

关键词： Sea cucumber peptide Mitochondrial fission Cell migration Ethanolic gastric mucosa damage Angiogenesis

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Evaluation and reduction of matrix effect by deep eutectic solvents in lateral flow assays: A case study for zearalenone detection in different food matrices

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Sensors and Actuators B: Chemical 2025年 440卷

作者： Li, Qingyue Chen, Mengtian Ren, Jieling Li, Sichang Bu, Tong Wang, Yang Huang, Xianqing Song, Lianjun Liu, Liang Luo, Ruifeng Mao, Yexuan Zhang, Xiya Henan Engineering Technology Research Center of Food Processing and Circulation Safety Control College of Food Science and Technology Henan Agricultural University 63 Nongye Road Henan Zhengzhou450002 China Department of Material and Chemical Engineering Zhengzhou University of Light Industry Henan Zhengzhou450002 China China Tobacco Henan Industrial Limited Corporation Yulin Road Henan Zhengzhou450000 China

The food samples with high-fat content could induce matrix effects and interfere with the accuracy of lateral flow immunoassays (LFA), while deep eutectic solvents (DESs) as the innovative extraction solution had great potential to decrease this effect by rational design. First, 24 samples were evaluated for the detection performance of LFA using zearalenone (ZEN) as the target, and we found that black sesame, pecan, cashew, and pistachio with high-fat content could seriously affect recoveries and limit of detection (LOD), generating high matrix effects. To address this issue, six DESs with different polarities were designed by arrangement of two hydrogen bond donors and three hydrogen bond acceptors. DES-4, composed of betaine and ethylene glycol with a molar ratio of 1:4, displayed a lower molecular polarity index, which was similar to ZEN and possessed significant differences with fatty acids. Subsequently, DES-4 was applied to LFA for ZEN detection in these four high-fat matrices. After centrifugation, 70.5 %-92.3 % of fat in food matrices was transferred to the upper layer, and the fat content of the detection phase and food matrices phase by DESs extraction was 77.0–290.2 mg, obviously lower than that by acetonitrile/water extraction. Moreover, the recoveries ranged from 82.01 % to 114.26 % after diluting 50–70 times, and the LODs were 1.72–4.06 ng/mL, which were 1.4–4.6 times lower than that of acetonitrile/water extraction. Hence, DESs were considered as promising extraction reagents to reduce the high fat-induced matrix effects, which may be broadened to other target detection. © 2025

关键词： Solvent extraction

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Novel antioxidant peptide from broken rice resist H_(2)O_(2)-induced premature senescence in 2BS cells via PI3K/Akt and JNK/Bax signaling pathway

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food Bioscience 2023年第2期52卷 345-355页

作者： Li-kun Ren Yang Yang Jing Fan Chun-min Ma Xin Bian Dang-feng Wang Yue Xu Bao-xiang Liu Na Zhang Key Laboratory of Food Science and Engineering of Heilongjiang Province College of Food EngineeringHarbin University of CommerceHarbinHeilongjiang150028China College of Food Science and Technology Jiangnan UniversityWuxiJiangsu214122China College of Food Science and Technology Bohai UniversityNational&Local Joint Engineering Research Center of StorageProcessing and Safety Control Technology for Fresh Agricultural and Aquatic ProductsJinzhouLiaoning121013China

SGDWSDIGGR(S-10-R)is a kind of antioxidant peptide derived from broken *** the present study,the effects of S-10-R against H_(2)O_(2)-induced cell damage and premature senescence in 2BS cells were *** results indicated that S-10-R could improve cell viability and mitochondrial membrane potential at least 1.06 and 1.12 folds compared with senescence ***,S-10-R inhibitedβ-galactosidase,and DNA damage alleviates the effect on 2BS senescence cells due to scavenging *** apoptosis rate can be reduced by 80.58%.Furthermore,S-10-R could inhibit PI3K and Akt phosphorylation,downregulate Bax and caspases-3 expression,and inhibit premature senescence through activating PI3K/Akt related intrinsic apoptotic signaling pathways and suppressing JNK/Bcl-2 related mitochondria-dependent *** present study confirmed the feasibility of antioxidants as anti-aging drugs,as well as provided a substantial basis for future application of S-10-R as a functional ingredient against oxidative stress-induced premature aging.

关键词： Peptide Human embryonic lung diploid fibroblast Anti-aging PI3K/Akt JNK/Bax

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