检索结果-内蒙古大学图书馆

Cold plasma treatment maintains apricot fruit quality by regulating respiration and energy metabolism

LWT 2025年 227卷

作者： Xinru He Weida Zhang Tongrui Sun Wanting Yang Lingling Li Minrui Guo Guogang Chen College of Food Science and Technology Shihezi University Shihezi 832000 PR China Engineering Research Center of Storage and Processing of Xinjiang Characteristic Fruit and Vegetables Ministry of Education School of Food Science and Technology Shihezi University Shihezi Xinjiang 832000 PR China Key Laboratory of Characteristics Agricultural Product Processing and Quality Control (Co-construction by Ministry and Province) Ministry of Agriculture and Rural Affairs School of Food Science and Technology Shihezi University Shihezi Xinjiang 832000 PR 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 PR China

Apricots rapidly ripen and senesce during storage, seriously impacting its commercialization. This work aimed to elucidate the function of cold plasma (CP) treatment on apricot fruit respiration and energy metabolism, and its relationship with fruit senescence. CP treatment significantly inhibited fruit decay, with a 54.8 % lower decay incidence than control (CK) on day 42. Compared with CK fruit, the activities of alternative oxidase (AOX), cytochrome c oxidase (CCO), succinate dehydrogenase (SDH), phosphoglucose isomerase (PGI), and hexokinase (HK), as well as their corresponding gene expression levels, were decreased in CP-treated fruit. Conversely, NAD kinase (NADK), glucose-6-phosphate dehydrogenase (G6PDH), 6-phosphogluconate dehydrogenase (6PGDH) activities and genes expression were increased. Additionally, CP-treated apricot showed lower nicotinamide adenine dinucleotide (NAD) and reduced nicotinamide adenine dinucleotide (NADH) contents and higher nicotinamide adenine dinucleotide phosphate (NADP) and reduced nicotinamide adenine dinucleotide phosphate (NADPH) contents. As regards energy metabolism, adenosine triphosphate (ATP), adenosine diphosphate (ADP) contents, energy charge (EC), and total adenosine triphosphatase (ATPase) activity in apricot were enhanced by CP treatment, while AMP content was decreased. In conclusion, CP treatment inhibited apricot fruit respiratory metabolism by downregulating the Embden–Meyerhof–Parnas pathway (EMP–TCA) cycle, the cytochrome pathway (CCP), the alternative oxidation pathway (AP), and upregulating the pentose phosphate pathway (PPP). This sustained a higher level of energy status and membrane structural integrity, and improved the preservation quality of apricot fruit.

关键词： Apricot Respiration pathway Energy status Cold plasma Fruit quality AOX alternative oxidase CCO cytochrome c oxidase SDH succinate dehydrogenase PGI phosphoglucose isomerase HK hexokinase NADK NAD kinase G6PDH glucose-6-phosphate dehydrogenase 6PGDH 6-phosphogluconate dehydrogenase NAD nicotinamide adenine dinucleotide NADH reduced nicotinamide adenine dinucleotide NADP nicotinamide adenine dinucleotide phosphate NADPH reduced nicotinamide adenine dinucleotide phosphate NADP ATP adenosine triphosphate ADP adenosine diphosphate EC energy charge ATPase adenosine triphosphatase AMP adenosine monophosphate EMP Embden-Meyerhof-Parnas pathway TCA cycle tricarboxylic acid cycle CCP cytochrome pathway AP alternative oxidation pathway PPP pentose phosphate pathway ETC electron transport chain PFK phosphofructokinase PK pyruvate kinase DPPH 2,2-diphenyl-1-picrylhydrazyl ABTS 3-ethylbenzothiazoline-6-sulfonic acid SOD superoxide dismutase CAT catalase POD peroxidase PPO polyphenol oxidase

来源：评论

学校读者我要写书评

暂无评论

Corrigendum to "Influences of lactic acid bacteria strains on the flavor profiles, metabolites and quality characteristics of red yeast rice produced by solid-state fermentation" [food Res. Int. 197 (2024) 115172]

引用

food research international (Ottawa, Ont.) 2025年 202卷 115730页

作者： Zihan Gong Zhengyan Wu Qi Yang Jun Liu Pengfei Jiao Chenglun Tang Hunan Key Laboratory of Forestry Edible Resources Safety and Processing Hunan Key Laboratory of Grain-oil Deep Process and Quality Control National Engineering Research Center of Rice and Byproduct Deep Processing College of Food Science and Engineering Central South University of Forestry and Technology Changsha Hunan 410004 China. Hunan Key Laboratory of Forestry Edible Resources Safety and Processing Hunan Key Laboratory of Grain-oil Deep Process and Quality Control National Engineering Research Center of Rice and Byproduct Deep Processing College of Food Science and Engineering Central South University of Forestry and Technology Changsha Hunan 410004 China. Electronic address: liujundandy@***. College of Life Science Nanyang Normal University No. 1638 Wolong Road Nanyang Henan 473061 China. Electronic address: jiaopf@***. Nanjing Sheng Ming Yuan Health Technology Co. Ltd. Jiangsu Institute of Industrial Biotechnology Co. Ltd. Nanjing Jiangsu 210061 China.

来源：评论

学校读者我要写书评

暂无评论

The Deodorizing Effect and Potential Mechanisms of Phenolic Compounds on Skipjack Tuna: A Study Featuring Resveratrol, Epigallocatechin Gallate, and Rosmarinic Acid as Representative Examples

SSRN

引用

SSRN 2025年

作者： Li, Dongcheng Yuan, Xuan Yang, Xiaoqing Shi, Peiying Wu, Jiajia Zhang, Yiqi Dai, Zhiyuan Dong, Xiuping Lu, Yanbin National R&D Branch Center for Marine Fish Processing Zhejiang Provincial 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 Zhejiang Ocean Family Co. Ltd. Youpinyuan Road No.1 Zhoushan316000 China

Canned skipjack tuna is a nutrient-dense food source. However, the pronounced fishy odor significantly hinders consumer acceptance among Chinese consumers. Phenolic compounds have demonstrated efficacy in odor mitigation for aquatic products. This study systematically evaluates three natural phenolic compounds, specifically resveratrol, epigallocatechin gallate, and rosmarinic acid, elucidate their deodorizing efficacy and potential mechanisms of action in skipjack tuna. Gas chromatography-mass spectrometry analysis revealed a substantial reduction of 60.6% in key aldehydes. Multispectral analysis demonstrated that phenolic compounds spontaneously interacted with both lipoxygenase and myofibrillar protein, inducing conformational changes through hydrophobic interactions, hydrogen bonding, and van der Waals forces. Furthermore, molecular docking and molecular dynamics simulations provided additional insights into the binding modes and dynamic interactions between phenolic compounds and both lipoxygenase as well as myofibrillar protein, confirming the formation of stable complexes. This research aims to offer novel insights into the deodorizing effects of polyphenols on skipjack tuna. © 2025, The Authors. All rights reserved.

关键词： Gas chromatography

来源：评论

学校读者我要写书评

暂无评论

Browning and Flavor Changing of Cloudy Apple Juice during Accelerated Storage

Browning and Flavor Changing of Cloudy Apple Juice during Ac...

引用

2019 International Conference on Advanced Material research and processing technology, AMRPT 2019

作者： Zhu, Danshi Shen, Yusi Xu, Lingxia Cao, Xuehui Lv, Changxin Li, Jianrong College of Food Science and Technology Bohai University Food Safety Key Lab of Liaoning Province National and Local Joint Engineering Research Center of Storage Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products Jinzhou Liaoning121013 China

In this paper, the browning and flavor changing of cloudy apple juice during accelerated storage were investigated with storage temperature at 37 °C. These indicators, such as, soluble solids content, titratable acid content, Vc, color difference, and turbidity of cloudy apple juice were measured every 1 or 2 hours during storage. Meanwhile, the volatile flavor of juice were also analyzed using electronic nose. The results showed that L∗ and ΔE∗ values decreased during storage, while a∗ and b∗ values increased. The electronic nose could distinguish the apple juice stored for 0 hour from other storage time, and the sensor with the highest contribution rate was W1S, followed by W1C and W2S, which were sensitive to hydrocarbons, aromatics, and alcohols, respectively. The values of Vc content, sugar-acid ratio, and turbidity fluctuated slightly during storage. In general, the content of Vc decreased significantly, and the ratio of sugar to acid also decreased, while, turbidity increased during storage. © 2019 Published under licence by IOP Publishing Ltd.

关键词： Fruits

来源：评论

学校读者我要写书评

暂无评论

Effect of super-fast freezing before rigor mortis on quality of bovine M. longissimus lumborum

引用

Meat Science 2025年 228卷

作者： Jiqiang Li Huizhen Wang Rongrong Liang Yanwei Mao Xiaoyin Yang Xin Luo Lixian Zhu Yimin Zhang Lab of Beef Processing and Quality Control College of Food Science and Engineering Shandong Agricultural University Tai'an Shandong 271018 China National R&D Center for Beef Processing Technology Tai'an Shandong 271018 China International Joint Research Lab (China and Greece) of Digital Transformation as an Enabler for Food Safety and Sustainability Tai'an Shandong 271018 China Shandong Provincial Key Laboratory of Quality Safety Monitoring for Animal Products and Veterinary Drug Innovation Tai'an Shandong 271018 China

In order to explore the effects of super-fast freezing (SFF) on beef quality, conventional chilling (CC, 0 ± 2 °C) and very fast chilling (VFC, hot-boned beef loins chilled at −30 °C...

In order to explore the effects of super-fast freezing (SFF) on beef quality, conventional chilling (CC, 0 ± 2 °C) and very fast chilling (VFC, hot-boned beef loins chilled at −30 °C and then stored at 0 ± 2 °C to bring the temperature down to 0 °C within 5 h post-mortem ) were used as controls to investigate the effects of three SFF treatments (−30 °C until the core temperature decreased to −3 °C (SFF–I), −7 °C (SFF–II) and −10 °C (SFF–III), and then stored at 0 ± 2 °C until 24 h post-mortem ) on beef tenderness, meat color, water holding capacity, and other related indicators. The results showed that both SFF and VFC improved the tenderness of beef at the early stage of storage compared with CC, and of these SFF–II and SFF–III were the most effective. The SFF has the potential to reduce the cooking loss but increases the purge loss of beef. In addition, SFF has a negative effect on the meat color, but the a * value is still within the acceptable range of consumers. After being treated by SFF, the rate of beef glycolysis was delayed post-mortem . In addition, SFF treatment did not cause a large degree of shortening of sarcomere, but disrupted the muscle fiber structure, contributing to the improvement of muscle tenderness. The results indicate that pre-rigor beef muscles can be deeply frozen, which will not cause obvious shortening with proper freezing and thawing procedures.

关键词：

来源：评论

学校读者我要写书评

暂无评论

Effect of calcium chelation on the physio-chemical characteristics and rehydration behavior of spray-dried casein-rich powder

引用

Journal of food engineering 2025年 400卷

作者： Zhong, Qiantong Luo, Shucan Fizpatrick, John Jiang, Langye Guo, Zonglin Lin, Jie Zheng, Hua Zeng, Haili Wu, Canhu Zheng, Songbai Gu, Yan Turchiuli, Christelle Wang, Yunna Lei, Hongtao Wu, Shaozong Guangdong Provincial Key Laboratory of Food Quality and Safety National-Local Joint Engineering Research Center for Processing and Safety Control of Livestock and Poultry Products College of Food Science South China Agricultural University Guangzhou510642 China Universite Paris-Saclay INRAE AgroParisTech UMR SayFood Palaiseau91120 France Guangdong Provincial Engineering & Technology Research Center for Conservation and Utilization of the Genuine Southern Medicinal Resources Guangzhou510640 China Process & Chemical Engineering School of Engineering University College Cork Cork Ireland Key Laboratory of Agro-Products Quality and Safety Control in Storage and Transport Process Ministry of Agriculture and Rural Affairs Institute of Food Science and Technology Chinese Academy of Agricultural Sciences Beijing100193 China School of Food Science and Engineering South China University of Technology Guangdong Guangzhou510640 China Guangzhou Dublin International College of Life Sciences and Technology South China Agricultural University Guangzhou510642 China

Calcium chelators may solve the rehydration difficulty of casein micelle rich powder. However, the thermal effect during spray drying process may modify the calcium-chelated casein structure and affect the powder functionality. This study therefore investigated the effect of calcium chelation and spray drying on casein powder and the corresponding casein structure. Trisodium citrate (TC) was added to 20 % solutions of MCI (micellar casein isolate) powders to bring the TC concentrations up to 10–100 mM before spray drying. The results indicated that TC effectively decreased the particle size of casein clusters and increased zeta potential of casein solutions. Noticeably, high TC (80 & 100 mM) led to high viscosity unsuitable for spray drying. The chelated casein (TCC) powder size decreased significantly from 37.779 ± 1.407 μm to a minimum 12.815 ± 0.660 μm (P © 2025

关键词： Chelation

来源：评论

学校读者我要写书评

暂无评论

AI-driven target screening and microfluidic sonication-assembled oral delivery of fucoxanthin-loaded probiotic vesicles for targeted alleviation of diet-induced obesity

引用

Chemical engineering Journal 2025年 518卷

作者： Kuiyou Wang Xueqian Li Xiaoyu Xu Jingru Chang Mingyang Sun Kexin Huang Shasha Huang Hongyu Jiang Huihui Wang Mingqian Tan Wentao Su State Key Laboratory of Marine Food Processing and Safety Control National Engineering Research Center of Seafood Dalian Polytechnic University Dalian 116034 Liaoning China Dalian Key Laboratory for Precision Nutrition Academy of Food Interdisciplinary Science School of Food Science and Technology Dalian Polytechnic University Dalian 116034 Liaoning China Collaborative Innovation Center of Seafood Deep Processing Dalian Polytechnic University Dalian 116034 Liaoning China School of Mechanical Engineering and Automation Dalian Polytechnic University Dalian 116034 Liaoning China School of Information Science and Engineering Dalian Polytechnic University Dalian 116034 Liaoning China

Obesity is associated with numerous diseases, and its increasing prevalence poses serious public health challenges. Current pharmacological treatments, including appetite suppressants and fat absorption inhibitors, exhibit limited efficacy and adverse side effects. This study developed a Lactobacillus -derived vesicle (LCEV) system using microfluidic-assisted ultrasound technology to encapsulate fucoxanthin (Fx). In parallel, AI-based target screening was employed to evaluate its role in regulating lipid metabolism both in vitro and in vivo . Through simulation modeling and experimental validation, the microfluidic ultrasound technology generated a stable, uniformly distributed acoustic pressure field. It also optimized energy input and minimized localized high-pressure damage to vesicle structures, thereby enhancing encapsulation efficiency. In vitro , Fx-loaded LCEV (LCEV@Fx), assembled with microfluidic ultrasound, inhibited free fatty acid-induced lipid accumulation in liver cells, reduced oxidative stress, and suppressed adipocyte differentiation and lipid synthesis in 3T3-L1 preadipocytes. In vivo , vesicle encapsulation prolonged retention in the gastrointestinal tract, enhanced absorption across the serosal layer, and increased liver accumulation. AI-driven target screening and molecular docking analysis identified AMPKα1 as a key target for Fx in regulating lipid metabolism, providing a theoretical basis for its mechanism of action. Further experiments confirmed that LCEV@Fx reduced white adipose tissue accumulation and improved hepatic steatosis in HFD-induced mice. It promoted fatty acid oxidation through the AMPK/SIRT1 pathway while downregulating the expression of SREBP1 and FAS to inhibit lipid synthesis. Overall, this study, through AI-driven target screening and verification, clarified the mechanism of action of LCEV@Fx, providing new insights for its application in metabolic diseases, particularly demonstrating significant therapeutic potential in r

关键词： AI-driven target screening Fucoxanthin Microfluidic ultrasound Obesity Vesicles

来源：评论

学校读者我要写书评

暂无评论

Corrigendum to "Heat-induced agglomeration of water-soluble cod proteins toward gelled structures" [Int. J. Biol. Macromol. 260 (2024) 129418]

引用

International journal of biological macromolecules 2024年第PT 2期264卷 130685页

作者： Xiaohan Zheng Bowen Zou Wenqiang Cai Xianbing Xu Ming Du Xiaokang Na Beiwei Zhu Chao Wu School of Food Science and Technology Dalian Polytechnic University Dalian 116034 China National Engineering Research Center of Seafood China State Key Laboratory of Marine Food Processing and Safety Control China Liaoning Key Laboratory of Food Nutrition and Health China. Liaoning Key Laboratory of Food Nutrition and Health China. Electronic address: naxiaokang@***. Liaoning Key Laboratory of Food Nutrition and Health China. Electronic address: wuchao@***.

来源：评论

学校读者我要写书评

暂无评论

Targeted hydrolysis of α-lactalbumin to reduce allergenicity based on the synergistic effect of pepsin and papain

引用

International Journal of Biological Macromolecules 2025年第Pt 4期311卷 144016页

作者： Zhao, Qing Mu, Guangqing Zheng, Yijia Du, Wenjiao Zhao, Anqi Sun, Qi Sun, Peng Wu, Xiaomeng Kong, Fanhua School of Food Science and Technology Dalian Polytechnic University Liaoning Dalian116034 China Dalian Key Laboratory of Functional Probiotics School of Food Science and Technology Dalian Polytechnic University Dalian116034 China SKL of Marine Food Processing & Safety Control National Engineering Research Center of Seafood Collaborative Innovation Center of Seafood Deep Processing National & Local Joint Engineering School of Food Science and Technology Dalian Polytechnic University Dalian116034 China 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 Dalian116034 China Department of Agricultural Food and Nutritional Science University of Alberta EdmontonABT6G 2P5 Canada

Enzymolysis can effectively reduce the allergenicity of α-lactalbumin (ALA). Herein, complex enzymes targeted enzymolysis technology was developed to reduce the allergenicity of ALA, and the allergenicity of hydrolysates (WM) were investigated from multiple perspectives. The results showed that compared with the single enzyme hydrolysates, the degree of hydrolysis and antigen reduction rate of WM were increased by 5.57 % and 25.31 %, and linear allergenic epitopes were further eliminated. The spatial conformation of WM was disrupted, manifested by decreasing in α-helix content and surface hydrophobicity. In addition, WM could alleviate allergic symptoms in mice, reduced the binding ability with IgE and IgG1 and the release of mast cells degranulation, maintained the balance of Th1/Th2 cells and intestinal barrier function. Spearman's correlation analysis further revealed the correlation between the relative abundance of marker genus and allergy related indicators. This study will provide theoretical basis for the development of low allergenic dairy-based materials. © 2025 Elsevier B.V.

关键词： Allergens

来源：评论

学校读者我要写书评

暂无评论

A novel D-π-A type NBD-based fluorescent probe for ultrafast and distinguishable detection of Hcy/Cys and its bioimaging application

引用

Journal of Luminescence 2020年 224卷 117330-117330页

作者： Zhong, Keli Zhou, Shiyi Yan, Xiaomei Hou, Shuhua Li, Xuepeng Tang, Lijun College of Chemistry and Chemical Engineering 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 Bohai University Jinzhou121013 China College of Laboratory Medicine Dalian Medical University Dalian116044 China

Due to the important physiological role of biothiols, the detection for biothiols is becoming increasingly significant, especially the distinguishing detection of Hcy/Cys. In this paper, a simple long-wavelength dual emission fluorescent probe L was designed and synthesized by two-steps reactions using 4-diethylaminosalicylaldehyde as raw material. Probe L can detect Hcy/Cys in the pH range of 6–9 and the detection limit for Hcy and Cys as low as 2.81 μM and 2.33 μM, while L does not respond to GSH/H2S in THF/PBS (2/8, v/v) solution. Probe L can sense Cys with ultrafast responding within 10 s but can detect Hcy in ~6 min, which Hcy/Cys can be distinguished by the reaction speed. In addition, probe L can individually recognize Hcy with better anti-interference ability and sensitivity and distinguish Hcy from Cys in THF/PBS (2/8, v/v, pH 10). Moreover, probe L has been successfully applied to biological field and imaging Hcy in living cells. © 2020

关键词： Probes

来源：评论

学校读者我要写书评

暂无评论

建议与咨询留下您的常用邮箱和电话号码，以便我们向您反馈解决方案和替代方法

时间限定

文献类型

馆藏选择

核心期刊

语言

文献类型

帮助

文字说明：

检索规则说明：

检索范例：

分类表

所选分类

限定检索结果

文献类型

馆藏范围

日期分布

学科分类号

主题

机构

作者

语言

请选择保存的检索档案：

请选择收藏分类：

通借通还

建议与咨询 留下您的常用邮箱和电话号码，以便我们向您反馈解决方案和替代方法

时间限定

文献类型

馆藏选择

核心期刊

语言

文献类型

帮助

文字说明：

检索规则说明：

检索范例：

分类表

所选分类

限定检索结果

文献类型

馆藏范围

日期分布

学科分类号

主题

机构

作者

语言

请选择保存的检索档案： 新增检索档案 确定 取消

请选择收藏分类： 新增自定义分类 确定 取消

通借通还

建议与咨询留下您的常用邮箱和电话号码，以便我们向您反馈解决方案和替代方法

请选择保存的检索档案：

请选择收藏分类：