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Critical roles of non-coding RNAs in lifecycle and biology of Marek's disease herpesvirus

Science China(Life Sciences) 2023年第2期66卷 251-268页

作者： Man Teng Zhi-Jian Zhu Yongxiu Yao Venugopal Nair Gai-Ping Zhang Jun Luo Key Laboratory of Animal Immunology Ministry of Agriculture and Rural Affairs of China&Henan Provincial Key Laboratory of Animal ImmunologyHenan Academy of Agricultural SciencesZhengzhou 450002China UK-China Centre of Excellence for Research on Avian Diseases Henan Academy of Agricultural SciencesZhengzhou 450002China School of Biological and Food Processing Engineering Huanghuai UniversityZhumadian 463000China The Pirbright Institute&UK-China Centre of Excellence for Research on Avian Diseases PirbrightAsh RoadGuildfordSurrey GU240NFUnited Kingdom International Joint Research Center of National Animal Immunology&College of Veterinary Medicine Henan Agricultural UniversityZhengzhou 450002China Jiangsu Co-Innovation Center for the Prevention and Control of Important Animal Infectious Disease and Zoonoses Yangzhou UniversityYangzhou 225009China Key Laboratory of Animal Disease and Public Safety College of Animal Science and TechnologyHenan University of Science and TechnologyLuoyang 471003China

Over the past two decades, numerous non-coding RNAs(ncRNAs) have been identified in different biological systems including virology, especially in large DNA viruses such as herpesviruses. As a representative oncogenic alphaherpesvirus, Marek’s disease virus(MDV) causes an important immunosuppressive and rapid-onset neoplastic disease of poultry, namely Marek’s disease(MD). Vaccinations can efficiently prevent the onset of MD lymphomas and other clinical disease, often heralded as the first successful example of vaccination-based control of cancer. MDV infection is also an excellent model for research into virally-induced tumorigenesis. Recently, great progress has been made in understanding the functions of ncRNAs in MD ***, we give a review of the discovery and identification of MDV-encoded viral miRNAs, focusing on the genomics,expression profiles, and emerging critical roles of MDV-1 miRNAs as oncogenic miRNAs(oncomiRs) or tumor suppressor genes involved in the induction of MD lymphomas. We also described the involvements of host cellular miRNAs, lincRNAs, and circRNAs participating in MDV life cycle, pathogenesis, and/or tumorigenesis. The prospects, strategies, and new techniques such as the CRISPR/Cas9-based gene editing applicable for further investigation into the ncRNA-mediated regulatory mechanisms in MDV pathogenesis/oncogenesis were also discussed, together with the possibilities of future studies on antiviral therapy and the development of new efficient MD vaccines.

关键词： herpesvirus MDV miRNA lincRNA circRNA CRISPR pathogenesis oncogenesis

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Biodegradable films of chitosan and tea polyphenols catalyzed by laccase and their physical and antioxidant activities

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food Bioscience 2022年第2期46卷 158-163页

作者： Tong Chen Yufei Shen Di Wu Rong Wu Jie Sheng Xiao Feng Xiaozhi Tang College of Food Science and Engineering Collaborative Innovation Center for Modern Grain Circulation and SafetyKey Laboratory of Grains and Oils Quality Control and ProcessingNanjing University of Finance and EconomicsNanjing210023China Hefei National Laboratory for Physical Sciences at the Microscale and Department of Chemistry University of Science and Technology of China96 Jinzhai RoadHefeiAnhui230026China

The effects of laccase crosslinking chitosan(CS)and tea polyphenols(TP)on the structure,physical and antioxidant properties of CS-based biodegradable films were investigated in this *** crosslinking significantly increased the particle size and zeta-potential of CS+TP particles.A simple blending of CS and TP decreased the elongation at break significantly,while the elongation at break of biodegradable films significantly increased after laccase ***,TP addition increased the tensile strength(TS)of CS based films,while laccase crosslinking promoted the increase,making it more suitable for *** addition of TP significantly changed the CS-based films from white and transparent to light *** spectra showed that no C=N bond was observed in CS+TP particles,which could result from the inhibition of Schiff base reaction due to the big steric hindrance of *** shift of amide I peak to lower wavelength in laccase catalyzed films indicated the conversion of some primary amines into secondary amines caused by Michael addition *** was proposed that laccase oxidized polyphenol to o-quinones,which reacted with nucleophilic groups of chitosan,leading to the increase of secondary ***,the antioxidant capacity of CS+TP films crosslinked by laccase increased significantly compared with CS and CS+TP blended *** summary,laccase catalysis could be applied to manufacture biodegradable films with improved mechanical property and antioxidant activity.

关键词： Laccase crosslinking Physical properties FTIR Antioxidant properties 13C NMR

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Investigating the effects of ion strength on amyloid fibril formation of rice proteins

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food Bioscience 2023年第1期51卷 189-198页

作者： Yujie Song Ting Li Xinxia Zhang Li Wang Key Laboratory of Carbohydrate Chemistry and Biotechnology Ministry of Education Jiangnan UniversityLihu Road 1800Wuxi 214122China National Engineering Research Center for Cereal Fermentation and Food Bio Manufacturing Jiangnan UniversityLihu Road 1800Wuxi 214122China Jiangsu Provincial Engineering Research Center for Bioactive Product Processing Jiangnan UniversityLihu Road 1800Wuxi 214122China School of Food Science and Technology Jiangnan UniversityLihu Road 1800Wuxi 214122China Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province Jiangnan UniversityLihu Road 1800Wuxi 214122China

Protein fibrillation is recognized as an attractive strategy to broaden and improve the function of food *** research investigated the influence of different NaCl concentrations(0-210 mM)on the thermal aggregation behavior of rice proteins(RP)at pH *** lower(<100 mM)and higher(>100 mM)NaCl concentrations,RP formed aggregates with different sizes and *** lower concentrations,the zeta-potential of RP increased from 14.3 mV to 22.8 mV during incubation,indicating that the electrostatic repulsion of RP was enhanced and numerous positively charged building blocks were *** circular dichroism(CD)results indicated that the native structure of RP was destroyed after heating at 90℃ for 24 h,and a secondary structure dominated byβ-sheets(more than 50%)was *** formed long fibrils after 24 h heating,as observed by atomic force microscope(AFM).However,at higher NaCl concentrations,the hydrophobic interaction was the dominant force due to electrostatic *** protein aggregated randomly to form amorphous aggregates with particle sizes over 600 *** study will provide a new insight of RP-based fibrils in food application.

关键词： Rice proteins Amyloid fibrils NaCl concentrations Amorphous aggregates

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Colorimetry/fluorescence dual-mode detection of gentamicin based on curcumin nanoparticles and manganese dioxide nanosheets

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Spectrochimica Acta - Part A: Molecular and Biomolecular Spectroscopy 2025年 341卷 126419页

作者： Jia, Mu Xiao, Jingyi Liu, Menglong Ren, Yi Liu, Yiyao Gao, Xue 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 Food Safety Key Lab of Liaoning Province Institute of Ocean Research The Fresh Food Storage and Processing Technology Research Institute of Liaoning Provincial Universities Liaoning Jinzhou121013 China

This study used curcumin nanoparticles (CNPs) in phosphate buffer solution (pH 9) [CNPs (pH 9)] as a new oxidative substrate to detect gentamicin (GEN). Manganese dioxide nanosheets (MnO2-BSA NS) with excellent oxidizing properties were applied to catalytic oxidize CNPs (pH 9), which resulted in visual color changed from red to orange-yellow under sunlight. Moreover, the fluorescence of CNPs (pH 9) changed from orange to yellow. And we introduced carbon dots (CDs) as a reference signal, the fluorescence of CNPs quenched the fluorescence of CDs to generate a ratiometric fluorescence response. Therefore, we semi-qualitatively determined GEN with the naked eye and quantitatively evaluated by ratiometric colorimetry (I510 nm/I436 nm) and ratiometric fluorescence (F560 nm/F436 nm). The dual-mode immunoassay linearly correlated with GEN ranged from 10−4 μg/mL to 100 μg/mL with a detection limit (LOD) of 4.44 × 10−5 μg/mL and 3.16 × 10−5 μg/mL. Meanwhile, a smartphone-assisted system was designed for sensing of GEN by the distinct color change, providing a dependable, convenient and on-site assay of detecting GEN. © 2025

关键词： Nanosheets

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Masking of Allergen Epitopes as a Contributor in Reducing the Allergenicity of Antarctic Krill (Euphausia Superba) Tropomyosin after Glycosylation

SSRN

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SSRN 2024年

作者： Zhang, Shuqi Lin, Songyi Wang, Shuya Jia, Shuqi Liu, Kexin Sun, Na SKL of Marine Food Processing and Safety Control National Engineering Research Center of Seafood School of Food Science and Technology Dalian Polytechnic University Dalian116034 China Engineering Research Center of Food Dalian Polytechnic University Dalian116034 China

Tropomyosin was the main allergen of Antarctic krill (Euphausia superba), and its strong allergenicity remained a problem that awaited resolution. Here we proposed the glycosylation modification strategy to reduce allergenicity. Antarctic krill tropomyosin was glycosylated with ribose, glucose, mannooligosaccharide and galactooligosaccharides, and the effects of glycosylation modification of monosaccharides and oligosaccharides on the allergenicity of tropomyosin were investigated. Compared to the mice gavaged with tropomyosin, those gavaged with glycosylated tropomyosin exhibited alleviated allergic symptoms. Among them, the most significant effect was observed following gavaged with oligosaccharide glycosylated tropomyosin in mice, including lower levels of IgE, IgG1, IL-4, mast cell degranulation, vascular and intestinal permeability, and anaphylaxis symptoms. This may be attributed to the glycosylation process inducing a transition in the secondary structure of tropomyosin from α-helix to β-sheet, and the tertiary structure destabilization by the exposure of aromatic amino acid residues in a hydrophobic environment. Noteworthy, the results of mass spectrometry combined with allergen epitopes also showed that the glycosylation sites on allergen epitopes of the mannooligosaccharide and galactooligosaccharides glycosylated tropomyosin were 9,11, respectively, higher than those ribose and glucose glycosylated tropomyosin, which showed 8,8, respectively. These results indicated that the reduced allergenicity of TM might be attributed to the masking of allergen epitopes of TM by glycosylation sites, and the oligosaccharide had a better effect in reducing allergenicity. © 2024, The Authors. All rights reserved.

关键词： Glycosylation

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Decoding the Textural Deterioration of Ready-to-Eat Shrimp: Insights from Dynamic Myofibrillar Protein Changes During Thermal Sterilization

SSRN

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SSRN 2024年

作者： Wang, Shuo Lin, Songyi Li, Shuang Qian, Xixin Li, Chenqi Sun, Na SKL of Marine Food Processing & Safety Control National Engineering Research Center of Seafood School of Food Science and Technology Dalian Polytechnic University Dalian116034 China Engineering Research Center of Food Dalian Polytechnic University Dalian116034 China

Prior research has shown a noticeable decline in the textural properties of ready-to-eat shrimp after thermal sterilization. However, the specific pattern of deterioration remains unclear. This study investigated the dynamic changes in myofibrillar proteins during thermal sterilization and their relationship with the textural properties of shrimp. The primary textural attributes initially decreased, then increased, and finally decreased again during sterilization. Myofibrillar proteins were extracted after thermal sterilization and were analyzed. Electrophoretic analysis revealed significant protein aggregation at 4 min of sterilization (P © 2024, The Authors. All rights reserved.

关键词： Shellfish

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Study on the Growth, Decline, and Permeability of Dominant Microorganisms in Chilled Pork Under Different Temperature Conditions

SSRN

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SSRN 2023年

作者： Dan, Hai Yongshun, Zhang Xianqing, Huang Mingwu, Qiao Lianjun, Song Yue, Shen Ziheng, Meng College of Food Science and Technology Henan Agricultural University Henan Zhengzhou450002 China Henan Food Processing and Distribution Safety Control Engineering Technology Research Center Henan Zhengzhou450002 China Henan Meat Technology Innovation Center Henan Zhengzhou450002 China Tangyin County Product Quality Inspection and Testing Center Henan Anyang456150 China

Chilled meat has a high water activity and is rich in nutrients, so it is prone to microbial contamination during industrial production, and the microorganisms contaminated are widespread and complex. In order to address its biosafety issues and potential food safety risks, the experiment was conducted to investigate the variation of dominant spoilage bacteria in chilled meat under storage conditions of 2 ± 2 °C, 10 ± 2 °C, and 20 ± 2 °C, respectively. At the same time, the variation of spoilage bacteria in four layers of chilled meat under three temperature conditions was *** results showed that when chilled pork was stored at 2 ± 2 °C and 10 ± 2 °C, Pseudomonas sp., Thermosporaceae, and Enterobacteriaceae were the dominant spoilage bacteria in chilled pork, while when stored at 20 ± 2 °C, Thermosporaceae, Enterobacteriaceae, Pseudomonas sp., and Lactobacillus sp. became the dominant spoilage bacteria in chilled pork;When chilled pork was stored at 2 ± 2 °C and 10 ± 2 °C, the order of proliferation of different types of spoilage microorganisms in the inner layer was as follows: Fusarium thermophila>Enterobacteriaceae>Lactobacillus>Pseudomonas>Yeast/Mold>Staphylococcus/Micrococcus;When stored at 20 ± 2 °C, the order of the number of proliferation of different types of spoilage microorganisms is as follows: Thermomycetes>Enterobacteriaceae>Lactobacillus>Yeast/Yeast>Pseudomonas>Staphylococcus/Micrococcus. Finally, through the change rules of dominant spoilage bacteria under three temperatures and the penetration of spoilage bacteria in chilled meat, it provides a theoretical basis for enterprises to improve precision sterilization and key control point technology. © 2023, The Authors. All rights reserved.

关键词： Spoilage

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Key chemical composition of walnut(Juglans regia.L)Oils generated with different processing methods and their cholesterol-lowering effects in HepG2 cells

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food Bioscience 2022年第1期45卷 96-104页

作者： Pan Gao Ruijie Liu Qingzhe Jin Xingguo Wang Key Laboratory for Deep Processing of Major Grain and Oil(Wuhan Polytechnic University)of Ministry of Education in China College of Food Science and EngineeringWuhan Polytechnic University68 Xuefu South RoadChangqing GardenWuhan430023PR China Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province National Engineering Research Center for Functional FoodSchool of Food Science and TechnologyJiangnan University1800 Lihu RoadWuxi214122PR China

We systematically evaluated fatty acids and triacylglycerol composition,as well as tocopherol,phytosterol,and phenolics,in walnut oil and compared the cholesterol-lowering effects of oil processed with different methods(cold pressing,roast-pressing,hexane extraction,subcritical butane extraction,and supercritical CO_(2) extraction).The different methods did not affect the lipid composition of walnut *** tocopherol(41.11 mg/100 g)and total phenolic content(TPC,4.26 mg/100 g)of roast-pressed walnut oil and the phytosterol contents of subcritical butane-extracted walnut oil(106.51 mg/100 g)were higher than those of other tested *** oil significantly decreased cholesterol synthesis by downregulating the expression of HMGCR,SREBP-2,and CYP51 genes,and increased cholesterol efflux by upregulating the expression of ABCG1,thus significantly reducing total cholesterol and *** and TPC in walnut oil were responsible for lowering cholesterol;the optimal concentration of phytosterols was 10μg/mL,and that of TPC was 12.5×10^(-3)μg/*** process optimization,a new processing method for walnut oil based on biological evaluation was preliminarily established.

关键词： Walnut oil processing method Cholesterol lowering Phenolic Phytosterols Juglans regia L

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Establishment of Oyster Water-Soluble Protein-Egcg-Linseed Oil Emulsion System and its Oxidation Stability During Storage and in Vitro Gastrointestinal Digestion

SSRN

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SSRN 2024年

作者： Li, Yang Li, Yue Yu, Xuening Liu, Xiaoyang Yin, Fawen Li, Deyang Jiang, Pengfei Zhou, Dayong 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 Dalian116034 China

(-)-Epigallocatechin-3-gallate (EGCG) is frequently used as antioxidant but considered to be more hydrophilic where food-derived proteins with higher hydrophobicity could improve the stability of oil-in-water emulsions by maintaining the EGCG located in the emulsion interfaces. In this study, the water-soluble protein (OWPs)-EGCG complex containing the OWPs extracted from oysters and linseed oil were used and established the emulsion system. The smallest particle size and largest absolute value of zeta-potential were found in preparing conditions (1 mg/mL and 10% oil phase). The results of particle size, zeta-potential, laser confocal, cold-field scanning electron microscopy, and three-phase contact angle suggested that the ratio of 1:0.05 (OWPs to EGCG) exhibited the best emulsion stability and antioxidant effects during storage whereas ratio of 1:0.1 showed the best in vitro antioxidant stability in gastrointestinal digestion. The pro-oxidation was found in low ratio (1:0.025) of EGCG according to the amounts of 2,4-Heptadienal and 2,4-Decadienal during storage. © 2024, The Authors. All rights reserved.

关键词： Proteins

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Application of Resveratrol on Oxidative Stability of Protein-Based Antarctic Krill Oil High Internal Phase Emulsion

SSRN

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SSRN 2024年

作者： Li, Yang Yu, Xuening Liu, Rui Liu, Xiaoyang Yin, Fawen Li, Deyang Jiang, Pengfei Zhou, Dayong 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 Dalian116034 China

Antarctic krill oil (KO) is in the poor oxidative stability especially in emulsion system. In this experiment, the scallop water-soluble protein-resveratrol (SWPs-RES) complex was mixed with KO to prepare high internal phase emulsions (HIPEs) containing different ratios of RES. The addition of RES caused obvious conformational changes to SWPs, such as fluorescence burst, changes in secondary structure and changes in the binding motifs where the SWPs-RES complex (1:0.2) exhibited the best free radical scavenging activities (HO: 38.61%, DPPH: 72.49%, ABTS: 85.66%) and the SWPs-RES complex (1:0.025) showed the highest emulsifying capacity. It was found that the HIPEs of SWPs-RES complex (1:0.2) exhibited better rheological properties and physical stability and also exhibited best oxidative stability against lipid oxidation in storage and simulated in vitro digestion. This study provided the scientific basis for the research and application of scallop protein and the application of Antarctic krill oil in the food industry. © 2024, The Authors. All rights reserved.

关键词： Proteins

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