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Development of an Antarctic krill oil based self-microemulsion drug delivery system and its enhancement of bioaccessibility for curcumin

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food Bioscience 2023年第3期53卷 2330-2339页

作者： Dong-wen Fu Ye Tian Zi-han Wang Jin-zhe Li Da-yong Zhou Bei-wei Zhu Liang Song School of Food Science and Technology Dalian Polytechnic UniversityNo.1 QinggongyuanGanjingzi DistrictDalian116034PR China National Engineering Research Center of Seafood No.1 QinggongyuanGanjingzi DistrictDalian116034PR China State Key Laboratory of Marine Food Processing and Safety Control Dalian116034PR China

Self-microemulsion drug delivery systems(SMEDDS)have great potential for use in food applications,but their adoption has been limited due to the high proportion of non-edible *** address this limitation,we developed a novel surfactant-free SMEDDS by utilizing phospholipids(40.4%)and triglycerides(54.7%)from Antarctic krill oil(KO)as the intrinsic surfactant and oil phase,respectively,and incorporating glycerol as an edible *** formation mechanism of the KO-based SMEDDS and their potential to deliver curcumin were *** results demonstrated that glycerol facilitated the formation of organogels by the phos-pholipids in krill oil,and homogenization effectively disrupted the organogels to form *** resulting microemulsion was stable under various conditions and significantly improved the bioaccessibility of curcumin in vitro,increasing it by 13.96-fold compared to curcumin *** approach of using marine lipid-based SMEDDS provides insights into their formation and expands their application in foods that contain hydropho-bic active *** sustainable and potentially healthier option offers a promising solution for enhancing the bioavailability of active ingredients in food applications.

关键词： Phospholipid reverse micelle Organogels Self-microemulsifying drug delivery systems Microemulsion Curcumin Bioaccessibility

Molecular Mechanisms Underlying the Stimulatory Effects of Epigallocatechin-3-O-Gallate on the Enzyme Activity of Alcohol Dehydrogenase: Multi-Spectroscopic Analysis and Molecular Docking

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SSRN 2023年

作者： Zhang, Xiaodan Liu, Lili Wang, Yuantu Yu, Ying Cheng, Weiwei Xu, Baocheng Xiao, Feng College of Food and Bioengineering National Experimental Teaching Demonstration Center for Food Processing and Security Henan Engineering Technology Research Center of Food Raw Materials International Joint Laboratory of Food Processing and Quality Safety Control of Henan Province Henan Engineering Technology Research Center of Food Microbiology Henan University of Science and Technology Luoyang471023 China

In this study, the activation effects of epigallocatechin-3-O-gallate (EGCG) on alcohol dehydrogenase (ADH) and the characteristics of the interaction were investigated via biochemical method, spectroscopy methods, and molecular docking. The results demonstrated that EGCG significantly increased the catalytic activity of ADH with a 33.33% activation rate and that EGCG blending slightly altered the microenvironment surrounding ADH aromatic amino acids, with an increase in the quantity of β-sheet and a decrease in the α-helix. Through the thermal stability analysis, it is further shown that the interaction of the two affects the intra-molecular hydrogen bond formation of the protein, and the conformation is partially extended. Besides, the result of molecular model confirmed that eight residues in ADH participated in the docking with EGCG, among which Arg-133, Cys-132, Glu-24 and Ile-23 participated in the formation of six hydrogen bonds, Glu-25 formed a hydrophobic bond with a bond length of 2.7, and Lys-8, Ser-22 and Lys-10 formed van der Waals force. In particular, hydrogen bonding was beneficial to keep the stability of EGCG-ADH, which was the primary driver of ADH activity activation. The results supply a new way for EGCG to activate ADH and a theoretical basis for the development of anti-alcoholism products. © 2023, The Authors. All rights reserved.

关键词： Hydrogen bonds

Insight into the Binding Characteristics of Epigallocatechin-3-O-Gallate and Alcohol Dehydrogenase: Based on the Spectroscopic and Molecular Docking Analysis

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SSRN 2023年

Alcohol dehydrogenase (ADH) is one of the pivotal enzymes for alcohol metabolism, which plays an important role in many physiological processes. In this study, the activation effects of epigallocatechin-3-O-gallate (EGCG) on ADH and the characteristics of the interaction were investigated via biochemical method, spectroscopy methods, and molecular docking. The results demonstrated that EGCG significantly increased the catalytic activity of ADH with a 33.33% activation rate and that EGCG blending slightly altered the microenvironment surrounding ADH aromatic amino acids, with an increase in the quantity of β-sheet and a decrease in the α-helix. Through the thermal stability analysis, it is further shown that the interaction of the two affects the intra-molecular hydrogen bond formation of the protein, and the conformation is partially extended. Besides, a total of 8 residues in ADH participated in the docking with EGCG, among which Asp-227, Lys-231, Glu-234, Gly-365 and Glu-366 participated in the formation of hydrogen bonds. At the same time, EGCG and amino group of Lys-231 form a noncovalent bond through cation-π interaction. In particular, hydrogen bonding was beneficial to keep the stability of EGCG-ADH, which was the primary driver of ADH activity activation. The results supply a new way for EGCG to activate ADH and a theoretical basis for the development of anti-alcoholism products. © 2023, The Authors. All rights reserved.

关键词： Hydrogen bonds

Improvement of the Gel Properties of Sweet Potato Starch with Acetylated Potato Starch

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SSRN 2025年

作者： Han, Sihai Shao, Lei Xu, Panhong Bai, Zhouya Yue, Chonghui Li, Peiyan Luo, Denglin College of Food and Bioengineering Henan University of Science and Technology Luoyang471023 China Henan Food Raw Material Engineering Technology Research Center Henan University of Science and Technology Luoyang471023 China Henan International Joint Laboratory of Food Green Processing and Safety Control Henan University of Science and Technology Luoyang471023 China

In this research, potato starch (PS) underwent acetylation modification to enhance its functionality in sweet potato starch (SPS) and starch-based applications. The impact of acetylated potato starch (APS) on the pasting behavior, rheological characteristics, and gelation properties of SPS was examined. Findings revealed that APS notably lowered the pasting temperature of SPS. Rheological analyses demonstrated that the addition of APS boosted the apparent viscosity, shear stress, storage modulus (G′), and loss modulus (G″) of SPS gels. Scanning electron microscopy images depicted a rough and porous structure on the fracture surface of the starch gel, which slowed down its aging process. Additionally, APS modified the water distribution within SPS gels, improving their water-holding capacity and clarity. X-ray diffraction and infrared spectroscopy further confirmed that APS effectively suppressed the recrystallization of branched-chain starch. These results indicated that APS had a broader application prospect in the fields of food, medicine, and chemical industry. © 2025, The Authors. All rights reserved.

关键词： Gelation

Regulation of Corn Starch on the Properties of Tremella Polysaccharide-Egg White Protein-Orange Juice Composite Gel And Its Application in 3d Printing

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SSRN 2024年

作者： Liu, Lili Shao, Beibei Yang, Wanlin Cheng, Weiwei Ding, Yue Xiao, Feng College of Food and Bioengineering National Experimental Teaching Demonstration Center for Food Processing and Security Henan Engineering Technology Research Center of Food Raw Materials International Joint Laboratory of Food Processing and Quality Safety Control of Henan Province Henan Engineering Technology Research Center of Food Microbiology Henan University of Science and Technology Luoyang471023 China School of instrument Science and Opto-Electronics Engineering Beijing Information Science and Technology University Beijing100192 China

The purpose of this paper was to explore the regulation of corn starch (CS) on tremella polysaccharide-egg white protein-orange juice (TFP-EWP-OJ) composite gel to develop a new 3D printing material. The effects of CS concentration on the characterisation of TFP-EWP-OJ composite gel were investigated. The results showed that the addition of CS improved the rheological property, WHC and TPA of TFP-EWP-OJ composite gel. This meant that the addition of CS gave the TFP-EWP-OJ composite gel better hardness, viscosity and flow properties. In addition, the network structure of the TFP-EWP-OJ composite gel was more compact as the concentration of CS increased and no new covalent bonds are formed between the two. The results of 3D printing showed that the cylindricity printed with TFP-EWP-OJ composite gel with 0.12 g/mL CS added had the best 3D printing structure and highest printing accuracy at 1.2 mm nozzle diameter and 35 mm/s printing speed. © 2024, The Authors. All rights reserved.

关键词： Citrus fruits

Characterization and correlation of engineering properties with microstructure in peanuts:A microscopic to macroscopic analysis

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Journal of Integrative Agriculture 2025年第1期24卷 339-352页

作者： Fei Xiang Zhenyuan Li Yichen Zheng Caixia Ding Benu Adhikari Xiaojie Ma Xuebing Xu Jinjin Zhu Bello Zaki Abubakar Aimin Shi Hui Hu Qiang Wang Institute of Food Science and Technology Chinese Academy of Agricultural Sciences/Comprehensive Utilization Laboratory of Cereal and Oil ProcessingMinistry of Agriculture and Rural AffairsBeijing 100193China Wilmar(Shanghai)Biotechnology Research&Development Center Co. Ltd.Shanghai 200137China School of Science RMIT UniversityMelbourne 3083VICAustralia School of Food Science and Engineering Nanjing University of Finance and Economics/Jiangsu Modern Food Circulation and Safety Collaborative Innovation CenterNanjing 210023China College of Food Science and Pharmacy Xinjiang Agricultural UniversityUrumqi 830052China Department of Agricultural Extension and Rural Development Faculty of AgricultureUsmanu Danfodiyo UniversitySokoto 840101Nigeria

Peanut varieties are diverse globally,with their characters and nutrition determining the product ***,the comparative analysis and statistical analysis of key quality indicators for peanut kernels across the world remains relatively limited,impeding the comprehensive evaluation of peanut quality and hindering the industry development on a global *** study aimed to compare and analyze the apparent morphology,microstructure,single-cell structure,engineering and mechanical properties,as well as major nutrient contents of peanut kernels from 10 different cultivars representing major peanut-producing *** surface and cross-section microstructure of the peanut kernels exhibited a dense“blocky”appearance with a distinct cellular *** lipid droplets were predominantly spherical with a regular distribution within the *** single-cell structure of the kernels from these 10 peanut cultivars demonstrated varying morphologies and dimensions,which exhibited correlations with their mechanical and engineering ***,the mass loss versus temperature profiles of the peanut kernels revealed five distinct stages,corresponding to moisture loss,volatile loss,protein denaturation,and the degradation of various *** were also observed in the lipid,protein,and sucrose contents,texture,bulk density,true density,porosity,geometric mean diameter,and sphericity among the diferent peanut *** study establishes relationships and correlations among microstructure,engineering properties,and nutritional composition of commonly grown peanut varieties in major peanut-processing *** findings provide valuable insights into peanut quality evaluation,empowering the peanut industry to enhance their processing and product development efforts.

关键词： peanut kernels apparent morphology microstructure engineering properties mechanical properties

Ferulic acid-loaded flaxseed oil nano emulsion as active substances for reinforcing chitosan/glycerol films in chilled pork preservation

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food Bioscience 2025年 69卷

作者： Wen, Shige Yu, Haoru Hai, Dan Wang, Hailei Ma, Xiangjie Meng, Shaohua Zhao, Jiansheng Song, Lianjun Huang, Xianqing Ma, Yan College of Food Science and Technology Henan Agricultural University/Henan Engineering Technology Research Center of Food Processing and Circulation Safety Control Zhengzhou 450002 China Henan Shuanghui Investment Development Co. Ltd./Henan Intelligent Meat Segmentation and Biotransformation Engineering Research Center Luohe 462005 China Henan Meat Technology Innovation Center Co. Ltd. Luohe 462000 China

Chilled pork's high nutrient content accelerates microbial contamination and quality deterioration, thereby shortening shelf life. To extend the shelf life of chilled pork, this study prepared ferulic acid-loaded flaxseed oil nanoemulsions (FA-FO NEs) using high-energy emulsification and incorporated them at varying concentrations into chitosan-glycerol (CG) films via solution casting, ultimately fabricating FA-FO NEs-loaded chitosan-glycerol composite films (CG/FA-FO NEs). This study systematically evaluated the composite films' bioactivity, physicochemical properties, mechanical performance, structural characteristics, and molecular interactions between CG and FA-FO NEs. Scanning electron microscopy (SEM) and Fourier-transform infrared spectroscopy (FT-IR) confirmed the successful integration of FA-FO NEs into the CG matrix. Incorporating 5 % FA-FO NEs into the films resulted in a 23.86 % reduction in water vapor permeability and a 23.52 % decrease in oxygen permeability, along with enhanced tensile strength (from 2.50 to 4.72 MPa), elongation at break (from 22.58 % to 34.55 %), and surface hydrophobicity (contact angle increased from 82.80° to 91.23°). Preservation trials revealed that CG/5 % FA-FO NEs films effectively minimized mass loss in chilled pork, suppressed microbial proliferation, and inhibited lipid oxidation and protein degradation. These functional enhancements extended the shelf life of chilled pork by 6 days at 4 °C. The developed composite film significantly extends pork shelf life, offering practical solutions for food packaging. © 2025

关键词： Chilled pork Chitosan-nanoemulsion film Ferulic acid food packaging

A Self-Assembled DNA Double-Crossover-Based Fluorescent Aptasensor for Highly Sensitivity and Selectivity in the Simultaneous Detection of Aflatoxin M1 and Aflatoxin B1

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SSRN 2023年

作者： Guo, Ge Wang, Tianlin Liu, Xiaomeng Li, Tiange Chen, Yuntang Fan, Jialin Huang, Xianqing Bukye, Erkigul Song, Lianjun Henan Engineering Technology Research Center of Food Processing and Circulation Safety Control College of Food Science and Technology Henan Agricultural University Henan Zhengzhou450002 China Henan Technology Innovation Center of Meat Processing and Research College of Food Science and Technology Henan Agricultural University Henan Zhengzhou450002 China Institute of Isotope Research Henan Academy of Sciences Henan Zhengzhou450002 China Department for Food Engineering and Hydromechanics School of Engineering and Technology Mongolian State University of Life Sciences Zaisan-53 Ulaanbaatar17024 Mongolia

Realizing the simultaneous speedy detection of multiple mycotoxins in contaminated food and feed is of great practical importance in the domain of food manufacturing and security. Herein, a fluorescent aptamer sensor based on self-assembled DNA double-crossover was developed and used for effective simultaneous quantitative detection of aflatoxins M1 and B1 by fluorescence resonance energy transfer (FRET). Fluorescent dye-modified aflatoxin M1 and B1 aptamers are selected as recognition elements and signal probes, and DNA double crosses are consistently locked by the aflatoxin aptamers, which results in a "turn-off" of the fluorescent signal. In the presence of AFM1 and AFB1, the aptamer sequences are more inclined to form Apt-AFM1 and Apt-AFB1 complexes, and the fluorescent probes are released from the DNA double-crossing platform, leading to an enhanced fluorescent signal (Cy3: 568 nm;Cy5: 660 nm). Under the optimal conditions, the signal response of the constructed fluorescent aptamer sensor showed good linearity with the logarithm of AFM1 and AFB1 concentrations, with detection limits of 6.24 pg/mL and 9.0 pg/mL, and a wide linear range of 0.01-200 ng/mL and 0.01-150 ng/mL, respectively. In addition, the effect of potential interfering substances in real samples was analyzed, and the aptasensor presented a good interference immunity. Moreover, by modifying and designing aptamer probes, the sensor can be applied to high-throughput simultaneous screening of other analytes, providing a new approach for the development of fluorescent aptamer sensors. © 2023, The Authors. All rights reserved.

关键词： Aflatoxins

Effect of air frying on in vitro digestion and transport properties of scallop (Patinopecten yessoensis) adductor muscles: Insights from peptidomics analyses

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food Chemistry 2025年 481卷 144135页

作者： Wang, Zi-Ye Wang, Qian Li, De-Yang Liu, Yu-Xin Qin, Lei Jiang, Peng-Fei Zhou, Da-Yong 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 Dalian116034 China

The fresh and air-fried scallop adductor muscles (SAM) were subjected to simulate gastrointestinal digestion. Peptidomics technology using LC-MS/MS determined 1920, 2288, 1870 peptides (tripeptides and above) in digestive products from fresh, 160 °C-, and 200 °C-heated groups, with the 160 °C-heated group having more tripeptides. By contrast, the main parent proteins such as myosin heavy chain, actin and paramyosin in 160 °C-heated group released more peptides. Moreover, the oxidative modification such as S-oxidation, carbonylation and deamidation caused by heat treatment was found in digestive peptides, and the oxidative level was positively correlated with air-fried temperature. The everted-rat-gut sacs experiment exhibited that the protein digestive products from 160 °C-heated group exhibited higher transport levels, manifested by higher transport kinetics parameters of peptides and amino acids transport rates. These findings suggested that the primary factor influencing the transport of SAM protein digestive products was their digestion degree rather than their oxidation degree. © 2025

关键词： Rats