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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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A comparison of hepatic lipid metabolism and fatty acid composition in muscle between Duroc×Landrace×Yorkshire and Tibetan pigs from three regions

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Food Materials Research 2022年第1期2卷 66-73页

作者： Zhikang Yin Fan Liu Xuedong Gu Li Zhang Yuan Ma Miao Zhang Hui Liu Jing Yan Chunbao Li Key Laboratory of Meat Processing and Quality Control MOEKey Laboratory of Meat ProcessingMARAJiangsu Collaborative Innovation Center of Meat Production and ProcessingQuality and Safety ControlCollege of Food Science and TechnologyNanjing Agricultural UniversityNanjing 210095P.R.China College of Food Science Tibet Agriculture and Animal Husbandry UniversityNyingchi 860000P.R.China College of Food Science and Engineering Gansu Agricultural UniversityLanzhou 730070P.R.China School of Food and Bioengineering Xihua UniversityChengdu 610039P.R.China

Qinghai-Tibet plateau with an average altitude above 4,000 m provides favorable conditions for Tibetan pigs that may have different meat quality from other pig *** study was designed to compare the differences in lipid metabolism in liver and fatty acid composition in muscle between Tibetan and Duroc×Landrace×Yorkshire(DLY)*** Tibetan pigs(n=10),Gannan Tibetan pigs(n=9),Nyingchi Tibetan pigs(n=10)and DLY pigs(n=10)were selected for the *** fasting for 12 h,they were slaughtered and blood,liver and muscle samples were taken for biochemical *** results showed that the intramuscular fat content was not significantly different for Tibetan pigs among the three regions(P>0.05),which was significantly higher than that of DLY pigs(P<0.05).However,the liver fat content of Gannan Tibetan pigs was significantly lower than those of DLY pigs and Aba and Nyingchi Tibetan pigs(P<0.05).The hepatic lipid metabolism may be stronger in DLY pigs than in Tibetan pigs,but lipid deposition in muscle is weaker in DLY pigs than that in Tibetan *** Tibetan pigs and Nyingchi Tibetan pigs had similar proportions of saturated,monounsaturated and polyunsaturated fatty acids,while Gannan Tibetan pigs and DLY pigs had similar types of fatty *** findings provide new insight into mechanisms of environmental and breed effects on pork quality.

关键词： Tibetan metabolism pigs

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Unraveling the role of long non‑coding RNAs in chronic heat stress‑induced muscle injury in broilers

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Journal of Animal Science and Biotechnology 2025年第1期16卷 206-217页

作者： Zhen Liu Yingsen Liu Tong Xing Jiaolong Li Lin Zhang Liang Zhao Yun Jiang Feng Gao College of Animal Science and Technology Key Laboratory of Animal Origin Food Production and Safety Guarantee of Jiangsu ProvinceJiangsu Collaborative Innovation Center of Meat Production and ProcessingQuality and Safety ControlNanjing Agricultural UniversityNanjing 210095People’s Republic of China Anhui Key Laboratory of Livestock and Poultry Product Safety Engineering Institute of Animal Husbandry and Veterinary MedicineAnhui Academy of Agricultural SciencesHefei 230031China Institute of Agro‑Products Processing Jiangsu Academy of Agricultural SciencesNanjing 210014People’s Republic of China School of Food Science and Pharmaceutical Engineering Nanjing Normal UniversityNanjing 210023People’s Republic of China

Background Chronic heat stress(CHS)is a detrimental environmental stressor with a negative impact on the meat quality of ***,the underlying mechanisms are not fully *** study investigates the effects of CHS on long non-coding RNA(lncRNA)expression and muscle injury in broilers,with a focus on its implications for meat *** The results showed that CHS diminished breast muscle yield,elevated abdominal fat deposition,induced cellular apoptosis(P<0.05),and caused *** analysis revealed 151 differentially expressed(DE)lncRNAs when comparing the normal control(NC)and HS groups,214 DE lncRNAs when comparing the HS and PF groups,and 79 DE lncRNAs when comparing the NC and pair-fed(PF)*** eliminating the confounding effect of feed intake,68 lncRNAs were identified,primarily associated with cellular growth and death,signal transduc-tion,and metabolic ***,the apoptosis-related pathway P53,lysosomes,and the fibrosis-related gene TGF-β2 were significantly upregulated by *** These findings indicate that chronic heat stress induces cellular apoptosis and muscle injury through lncRNA,leading to connective tissue accumulation,which likely contributes to reduced breast muscle yield and meat quality in broilers.

关键词： Apoptosis Broiler Chronic heat stress LncRNA Muscle

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Monitoring and identification of spoilage-related microorganisms in braised chicken with modified atmosphere packaging during refrigerated storage

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Food Science and Human Wellness 2023年第1期12卷 28-34页

作者： Yang Lei Yali Zhang Yiqun Cheng Jichao Huang Ming Huang Key Laboratory of Meat Processing and Quality Control Ministry of EducationCollege of Food Science and TechnologyNanjing Agricultural UniversityNanjing 210095China National R&D Center for Poultry Processing Jiangsu Research Center for Livestock and Poultry Products Processing Engineering TechnologyNanjing Huangjiaoshou Food Science and Technology Co.Ltd.Nanjing 211225China College of Environmental Science&Engineering Institute of Functional FoodAnhui Normal UniversityWuhu 241000China College of Engineering Nanjing Agricultural UniversityNanjing 210031China

This study mainly monitored the dominant bacterial populations and identified the spoilage-related microorganisms of braised chicken meat stored under different CO_(2)-modified atmosphere packaging(MAP)during refrigerated storage using a culture-dependent method and 16S rDNA *** quality changes and shelf life of the meat were also *** growth rate of total viable count(TVC)in braised chicken was slower with an increase of CO_(2) content in MAP,which also occurred in the remaining bacterial species monitored(lactic acid bacteria,Pseudomonas spp.,Brochothrix thermosphacta).The MAP exerted beneficial effects on the quality of braised chicken,as demonstrated by retarding the production of total volatile basic nitrogen(TVB-N)and delaying lipid oxidation(TBARS test).A total of 14 isolates were identified from braised chickens with different packaging at the end of storage,these included ***(6 isolates),***(2 isolates),Enterococcus faecalis(3 isolates),***(2 isolates),Staphylococcus equorum(1 isolate).

关键词： Braised chicken Modified atmosphere packaging(MAP) 16S rDNA identification Shelf-life

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Development of tryptophan-modified chitosan-based nanorelease system: Universal encapsulation and targeted delivery of hydrophilic and hydrophobic bioactive compounds

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Food and Bioproducts processing 2025年 152卷 43-53页

作者： Wang, Ziye Yang, Zeyao Wang, Xinyu Xing, Lujuan Chen, Jiahui Cao, Songmin School of Food Science and Engineering Ningxia University Yinchuan750021 China Key Lab of Meat Processing and Quality Control MOE College of Food Science and Technology Nanjing Agricultural University Nanjing210095 China Institute of Agricultural Products Processing Jiangsu Academy of Agricultural Sciences Nanjing210014 China

This study successfully constructed an amphiphilic universal nanodelivery system (Trp-CS-PC) by modifying chitosan (CS) with hydrophobic L-Trp and dynamically self-assembling it with pectin (PC). This system achieved efficient and universal encapsulation of hydrophilic bovine collagen peptides (BCP) and hydrophobic curcumin (CUR) (encapsulation efficiency: BCP, 92.2 ± 3.1 %;CUR, 73.4 ± 4.5 %). Mechanistic studies indicate that the hydrophilic backbone in Trp-CS-PC fixes BCP through hydrogen bonding networks, while the hydrophobic microdomain stabilizes CUR through π-π stacking interactions. Trp-CS and PC formed a core-shell structure via pH-responsive ionic crosslinking, which maintained a tight network in the gastric environment, significantly reducing the release rates of BCP and CUR in gastric fluid (BCP: 18.23 ± 1.05 %;CUR: 36.56 ± 2.17 %). Trp modification significantly improved the solubility (5.95 ± 0.38 mg/mL) and mucosal adhesion of CS, making this delivery system possess excellent storage stability (size variation © 2025

关键词： Crosslinking

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The Simulated Gastrointestinal Ph Alteration Affectedmyoglobin Digestibility by Changing Hydrophilicity of the Protein

SSRN

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SSRN 2023年

作者： Liu, Hui Li, Qian Shan, Kai Zhao, Di Zhang, Miao Li, Chunbao Key Laboratory of Meat Processing and Quality Control MOE Key Laboratory of Meat Processing MARA Jiangsu Collaborative Innovation Center of Meat Production Processing and Quality Control College of Food Science and Technology Nanjing Agricultural University Nanjing210095 China College of Food Science and Technology Nanjing Agricultural University Weigang 1# Nanjing210095 China

This study was designed to explore the relationship between structural changes and digestion of myoglobin. Myoglobin solution was adjusted to different pH values, and spectral technology and molecular dynamics simulation were used to measure the physicochemical properties of the protein, combined with in vitro digestion. At a low pH condition, myoglobin became more hydrophobic, and was easier to be bound to proteases. Myoglobin in the low pH group had a more flexible structure, and the solvent accessible surface areas of hydrophobic amino acids increased with a reduction in the hydrogen bond interaction but an increase in the flexibility. This resulted in higher digestibility. The findings provide a new idea for improving the bioavailability of myoglobin. © 2023, The Authors. All rights reserved.

关键词： Amino acids

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Investigating the Impact of Lipid Oxidation on the Duck Odorous Smell During Storage and Reheating Based on Lipidomics

SSRN

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SSRN 2024年

作者： Zhao, Gaiming Zhang, Ying Zhang, Jiali Wang, Sen Wang, Ke Xu, Long Zhang, Qiuhui Zhu, Chaozhi Henan Key Lab of Meat Processing and Quality Safety Control Henan Agricultural University Zhengzhou450002 China College of Food Science and Technology Henan Agricultural University Zhengzhou450002 China

To investigate the effects of lipid oxidation on the duck odorous smell during heat treatment and reheating, lipid oxidation, sensory evaluation and lipidomics were performed on raw duck meat, 90℃ processed, and reheated cooked duck meat stored at 4±1℃ for 3 and 7 days, respectively. The results showed that the duck odorous smell increased after heat treatment and reheating. A total of 26 lipid subclasses and 519 lipid molecules were identified in duck meat based on lipidomics. Phosphatidylcholine (PC) and phosphatidylethanolamine (PE) in duck meat phospholipids played an important role in the production of duck odorous smell. In the key differential lipid molecules, fatty acid chains were mainly composed of arachidonic acid (C20:4), oleic acid (C18:1) and linoleic acid (C18:2), which are key precursor fatty acids for the characteristic odorous smell. These findings may contribute in reducing duck odorous smell by targeted inhibition of lipid oxidation. © 2024, The Authors. All rights reserved.

关键词： Oxidation

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Transcriptome analysis reveals the mechanism of chronic heat stress on meat quality of broilers

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Journal of Animal Science and Biotechnology 2023年第1期14卷 409-422页

作者： Zhen Liu Yingsen Liu Tong Xing Jiaolong Li Lin Zhang Yun Jiang Feng Gao College of Animal Science and Technology Key Laboratory of Animal Origin Food Production and Safety Guarantee of Jiangsu ProvinceJiangsu Collaborative Innovation Center of Meat Production and ProcessingQuality and Safety ControlNanjing Agricultural UniversityNo.1 WeigangWeigang 210095 NanjingChina. Institute of Agri‑Products Processing Jiangsu Academy of Agricultural SciencesNanjing 210014People’s Republic of China. School of Food Science and Pharmaceutical Engineering Nanjing Normal UniversityNanjing 210023People’s Republic of China.

Background:Chronic heat stress has a negative impact on poultry meat *** this has been extensively investigated,previous studies have primarily focused on metabolic alterations and oxidative stress in the pectoralis major(PM)muscle under chronic heat stress,and not all of the underlying molecular mechanisms are completely ***:A total of 144 male Arbor Acres broilers(28 d old)were randomly allocated into 3 treatment groups:(1)the normal control(NC)group,with broilers raised at 22℃and fed a basal diet;(2)the heat stress(HS)group,with birds raised at 32℃and fed a basal diet;and(3)the pair-fed(PF)group,with birds raised at 22℃and fed the amount of feed equal to the feed consumed on the previous day by the HS *** experiment lasted for 14 ***:Chronic heat stress decreased the average daily feed intake and average daily gain,increased feed:gain ratio(P<0.05);and increased drip loss,cooking loss,shear force,hardness,and decreased p H,redness(a*);and springiness of PM muscle(P<0.05).Furthermore,chronic heat stress decreased muscle fiber density,increased connective tissue,and led to intracellular *** transcriptome analyses indicated that the effect of chronic heat stress on meat quality was not only related to metabolism and oxidative stress,but also to signal transduction,immune system,transport and catabolism,cell growth and death,and muscle ***:Chronic heat stress has a negative impact on the growth performance,meat quality,and the PM muscle structure of *** analysis revealed a comprehensive understanding of the mechanism of the chronic heat stress-induced deterioration of broiler meat quality at the transcriptional level.

关键词： Chronic heat stress meat quality Transcriptome

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How Environmental Stresses Affects the Stability of Oil in Water Emulsion Prepared by Ph-Shifted Myofibrillar Protein?

SSRN

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SSRN 2022年

作者： Zhao, Xue Li, Liyuan Zeng, Xianming Xu, Xinglian Key Laboratory of Meat Processing and Quality Control Ministry of Education Jiangsu Collaborative Innovation Center of Meat Production and Processing Quality and Safety Control Nanjing Agricultural University Nanjing210095 China

The improvement of pale, saft and exudative (PSE)-like chicken meat protein is urgently needed. The pH-shifting treatment is proved feasible in promoting the emulsion properties of myofibrillar protein (MP) of PSE-like meat. However, the emulsion stability under various external stresses is still unknown. Therefore, this work studied the stability of the oil in water (O/W) emulsion as affected by different external stresses. The pH-shifting treatment significantly increased the thermal stability, especially under 60 and 80 ℃. The pH-shifted emulsion exhibited higher stability especially at 7.0 and 7.5. However, at 0.2 M salt content, the pH-shifted samples showed lower stability than the control. The pH-shifted emulsion could better defend against freezing induced instability. The emulsion droplet in the pH-shifted group showed less changes compared to control during 48 h storage period. Overall, the pH-shifting could improve the emulsion stability of PSE-like MP against heating, pH changing, freezing-thawing and storage. © 2022, The Authors. All rights reserved.

关键词： Stability

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Perspectives on cultured meat

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Food Materials Research 2021年第1期1卷 10-14页

作者： Shijie Ding Mark J.Post Guanghong Zhou College of Food Science and Technology Nanjing Agricultural UniversityNanjing 210095JiangsuChina National Center of Meat Quality and Safety Control MOSTKey Laboratory of Meat Processing and Quality ControlMOEKey Laboratory of Meat ProcessingMOANanjing Agricultural UniversityNanjing 210095JiangsuChina Department of Physiology Maastricht UniversityCARIMMaastrichtThe Netherlands

Cultured meat is a promising alternative protein technology that aims to produce healthier,safer,and more sustainable *** is muscle and fat tissue generated in vitro by the culturing and biomanufacturing of animal cells for human ***,producing cultured meat at large scale and low-cost is still a difficult ***,regulation and consumer acceptance are all challenges for cultured meat *** this perspective,we divided the industrial production of cultured meat into three goals according to the cell types and *** discuss the technologies used to achieve low-cost cultured meat industrial *** also discuss the regulation and consumer acceptance and how both can accelerate commercialization.

关键词： consumer cost acceptance

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