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Fluorescence sensor based on IFE between AEP@UCNPs and oxTMB for the determination of Cd^(2+)in paddy rice combined with HRP enzyme inhibition mechanism

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Food Science and Human Wellness 2025年第1期14卷 154-160页

作者： Haizhen Ding Shuai Hou Siqi Zhao Liping Guo Ao Sun Qiuhui Hu Leiqing Pan Qiang Liu Chao Ding Collaborative Innovation Center for Modern Grain Circulation and Safety Key Laboratory of Grains and Oils Quality Control and ProcessingCollege of Food Science and EngineeringNanjing University of Finance and EconomicsNanjing 210023China College of Food Science and Technology Nanjing Agricultural UniversityNanjing 210095China

Cadmium ion(Cd^(2+))detection technology plays a prominent role in food safety and human ***,we designed and constructed an 2-aminoethyl dihydrogen phosphate(AEP)@upconversion nanoparticles(UCNPs)fluorescence sensor for quantitative detection of Cd^(2+)in paddy rice based on inner filter effect(IFE)combined with enzyme inhibition *** AEP modification UCNPs can offer a stable fluorescence donor at 658 nm and be quenched by the oxidized tetramethylbenzidine(oxTMB)catalyzed by horseradish peroxidase(HRP)*** addition of Cd^(2+),the fluorescence of AEP@UCNPs fluorescence sensor was weaken due to the IFE between AEP@UCNPs and *** addition of Cd^(2+),HRP enzyme activity was inhibited by Cd^(2+),leading to the decreased oxTMB,resulting in the enhance upconversion fluorescence *** a result,the fluorescence intensity signal at 658 nm of the IFE-based AEP@UCNPs fluorescence sensor increased linearly with the increase in Cd^(2+)in a wide range from 0.5μmol/L to 6μmol/L and the limit of detection(LOD)was 24.6 n mol/*** addition,our proposed IFE-based AEP@UCNPs fluorescence sensor can achieve Cd^(2+)detection in paddy rice in 30 min.

关键词： Paddy rice Cd^(2+) Enzyme inhibition Upconversion nanoparticles(UCNPs) Inner filter effect(IFE)

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Mitigation of polycyclic aromatic hydrocarbons(PAHs)in roasted beef patties by cold plasma treatment and products quality evaluation

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Food Science and Human Wellness 2024年第5期13卷 2993-3005页

作者： Yuke Hou Yangjian Hu Min Li Jiahui Nong Fengyuan Xie Yuhan Fan Jianhao Zhang Xianming Zeng Minyi Han Xinglian Xu Xia Wang Key Laboratory of Animal Products Processing Ministry of AgricultureKey Laboratory of Meat Processing and Quality ControlMinistry of EducationJiangsu Synergetic Innovation Center of Meat Production and ProcessingCollege of Food Science and TechnologyNanjing Agricultural UniversityNanjing 2100095China Center for Food and Drug Safety Inspection of Maanshan Maanshan Administration for Market RegulationMaanshan 243000China Henan Key Laboratory of Cold Chain Food Quality and Safety Control Zhengzhou University of Light IndustryZhengzhou 450001China Collaborative Innovation Center for Modern Grain Circulation and Safety Key Laboratory of Grains and Oils Quality Control and ProcessingCollege of Food Science and EngineeringNanjing University of Finance and EconomicsNanjing 210023China

The cold plasma(CP)technique was applied to alleviate the contamination of polycyclic aromatic hydrocarbon(PAH)in this *** different CP treatments methods were implemented in the production of beef patties,to investigate their inhibition and degradation capacity on *** 5 different cooking oils and fats addition,the inhibition mechanism of in-package cold plasma(ICP)pretreatment was explored from the aspect of raw patties fatty acids composition *** results of principal component analysis showed that the first two principal components accounted for more than 80%of the total variation in the original data,indicating that the content of saturated fatty acids was significantly positively correlated with the formation of *** pretreatment inhibited the formation of PAHs by changing the composition of fatty acids,which showed that the total amount of polyunsaturated fatty acids decreased and the total amount of monounsaturated fatty acids *** discrimination tests demonstrated there were discernable differences between 2 CP treated samples and the controls,utilization of the ICP pretreatment in meat products processing was expected to achieve satisfying eating *** conclusion,CP treatment degraded PAHs through stepwise ring-opening oxidation in 2 reported pathways,the toxicity of PAHs contaminated products was alleviated after CP treatment.

关键词： Roasted beef Polycyclic aromatic hydrocarbons Cold plasma Mitigation mechanism Product quality evaluation

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Transport and immunomodulatory effect of Hericium erinaceus peptide LPGKVIAS

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Food quality and Safety 2025年第1期9卷 89-102页

作者： Ronggui Sun Hui Xu Minhao Xie Jianhui Liu Qiuhui Hu Anxiang Su Alfred Mugambi Mariga Wenjian Yang Key Laboratory of Grains and Oils Quality Control and Processing Collaborative Innovation Center for Modern Grain Circulation and SafetyCollege of Food Science and EngineeringNanjing University of Finance and EconomicsNanjingChina Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University(BTBU)BeijingChina School of Agriculture and Food Science Meru University of Science and TechnologyMeruKenya

Hericium erinaceus-derived peptides have been found to exhibit various bioactivities,including immunoregulatory *** study investigated the transport,absorption,and potential immunomodulatory activities of a new peptide,Leu-Pro-Gly-Lys-Val-Ile-Ala-Ser(LPGKVIAS),derived from *** and absorption of LPGKVIAS were analyzed by near-infrared fluorescence in vivo imaging in mice injected with a fluorescence probe-labeled *** sequencing was used to explore the immunological effects of the peptide on mouse *** Encyclopedia of Genes and Genomes pathway analysis showed that LPGKVAS upregulated differentially expressed genes involved in immune ***,activation of the lysosome-phagosome pathway in splenocytes of mice treated with LPGKVIAS was identified as a crucial immune defense mechanism against pathogen ***,reverse transcription-polymerase chain reaction studies validated the gene expression data,supporting the potential application of the peptide LPGKVIAS as an immunomodulator.

关键词： Hericium erinaceus active peptide fluorescence imaging transportation RNA-Seq immunoregulatory properties

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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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Effect of cooked rice with added fructo-oligosaccharide on faecal microorganisms investigated by in vitro digestion and fermentation

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Food Science and Human Wellness 2023年第2期12卷 662-668页

作者： Fei Pei Wen Li Xiaolei Ni Xinyang Sun Yijun Yao Yong Fang Wenjian Yang Qiuhui Hu College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing Nanjing University of Finance and EconomicsNanjing 210023China Department of Food and Human Nutritionl Sciences University of ManitobaWinnipeg MB R3T 2N2Canada

In the present study,the effects of cooked rice(CR)with added fructo-oligosaccharide(FOS)on faecal flora were studied by a simulated in vitro digestion and fermentation *** total carbohydrate content,p H,and s hort-chain fatty acids(SCFAs)were determined during in vitro digestion and *** change in the bacterial phase distribution after the fermentation was also *** results showed that t he total carbohydrate content of the CR with added FOS(FCR)significantly decreased during the simulated ***,the p H of the FCR decreased and the SCFAs concentration increased significantly compared to those of the CR during the simulated *** addition,the FCR showed the advantage of promoting beneficial bacteria,such as Bifidobacterium and Lactobacillus,and inhibiting harmful bacteria,such as Bacteroides and Klebsiella compared to the ***,the FOS as a prebiotic could be recommended to produce the high-quality healthy rice food.

关键词： Fructo-oligosaccharide In vitro Fermentation Rice Short-chain fatty acids Bacterial phase distribution

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Bioactivities and molecular mechanisms of polysaccharides from Hericium erinaceus

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Journal of Future Foods 2022年第2期2卷 103-111页

作者： Jianhui Liu Weiwei Wang Qiuhui Hu Xuyang Wu Hui Xu Anxiang Su Minhao Xie Wenjian Yang Key Laboratory of Grains and Oils Quality Control and Processing Collaborative Innovation Center for Modern Grain Circulation and SafetyCollege of Food Science and EngineeringNanjing University of Finance and EconomicsNanjing 210023China

Hericium erinaceus,an edible and medicinal mushroom,has been utilized since ancient China due to its delicious taste and health *** polysaccharide from ***(HEP)is supposed to be one of the major bioactive compounds,which garnered widespread attention in seeking innovative applications for precision *** in vitro and in vivo studies have shown that HEP possesses antioxidant and anti-aging,gastrointestinal protecting,anti-tumor,hypolipidemic and hypoglycemic,immune-enhancing,neuroprotective,and hepatoprotective activities,verifying its functional benefits to human *** review provides an overview of the extraction and structure of HEP,and concluded that HEP had different structures with different sources of *** and extraction ***,the biochemical and pharmacological properties of HEP as well as the relative mechanism were highlighted and summarized on the basis of in vivo and in vitro studies,which could be helpful for the healthy application of ***,the research prospects of HEP for specific populations or precision nutrition were proposed.

关键词： Hericium erinaceus Polysaccharide Bioactivities Mechanism

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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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Recovery of Afb1 Intrinsic Fluorescence in Edible oils with Continuous Variations in Matrices by an Experimental Method

SSRN

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SSRN 2024年

作者： Wang, Meng Zhao, Xiaoqi Yang, Xiaoyun He, Xueming College of Food Science and Engineering Collaborative Innovation Center for Modern Grain Circulation and Safety Key Laboratory of Grains and Oils Quality Control and Processing Nanjing University of Finance and Economics Nanjing210023 China

The fluorescence characteristics of aflatoxin B1 (AFB1) have enabled the development of an effective and non-destructive screening method for AFB1 in agro-products using fluorescence spectroscopy. However, the complex and varied matrices present in most foodstuffs will significantly distort the intrinsic fluorescence of AFB1. In this study, the absorption and scattering properties of edible oils were obtained by integrating spheres (IS), and fluorescence intensity was obtained by laser-induced fluorescence (LIF) technique. A six-parameter analytical model has been developed to recover AFB1 intrinsic fluorescence based on the absorption and scattering features at excitation (375 nm) and emission (424 nm) wavelengths by using a one-dimensional convolutional neural network (1D-CNN). Prediction models for AFB1 concentration in vegetable oils with gradient variations of matrices were calibrated using the disturbed and recovered fluorescence intensity, respectively. The models were validated and compared to demonstrate the feasibility and superiority of the proposed method. © 2024, The Authors. All rights reserved.

关键词： Fluorescence spectroscopy

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A Starch-Sodium Alginate Interpenetrating Network Enhances Extruded Buckwheat Noodles: Regulatory Effects of Mannuronate/Guluronate Ratios and Calcium Ion Concentrations

SSRN

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SSRN 2024年

作者： Xie, Kaiwen Xu, Xiang Wang, Zhenjiong Meng, Linghan Feng, Xiao Gao, Chengcheng Tang, Xiaozhi College of Food Science and Engineering Collaborative Innovation Center for Modern Grain Circulation and Safety Key Laboratory of Grains and Oils Quality Control and Processing Nanjing University of Finance and Economics Nanjing210023 China

The regulatory effects of different mannuronate/guluronate ratios in sodium alginate (SA) and calcium ion (Ca2+) concentrations on the structure and properties of starch-SA interpenetrating polymer network (IPN)-enhanced extruded buckwheat noodles were investigated. The thermal stability of buckwheat noodles was improved by increasing the G block proportion, and 1% Ca2+ concentration led to the highest thermal stability. With increasing G proportion and Ca2+ concentration, cooking loss and elongation at break of extruded noodles gradually decreased. The cooking time initially decreased and then increased. Noodle hardness, chewiness, and breaking strength significantly increased. In vitro starch digestion showed that when the SA M/G ratio was 1:2 and the Ca2+ concentration was 1%, the predicted glycemic index of noodles was the lowest and the resistant starch content was the highest. According to curve fitting based on the sensory evaluation results, the overall noodle acceptability was higher when hardness was between 3800 to 5200 g. © 2024, The Authors. All rights reserved.

关键词： Rockwell hardness

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Preparation and Characterization of Carnauba Wax-Based Particle with Hierarchical Structure and its Use as Hydrophobic Coating Materials

SSRN

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SSRN 2023年

作者： Zhang, Ni Gao, Chengcheng Meng, Linghan Tang, Xiaozhi College of Food Science and Engineering Collaborative Innovation Center for Modern Grain Circulation and Safety Key Laboratory of Grains and Oils Quality Control and Processing Nanjing University of Finance and Economics Nanjing210023 China

To improve the hydrophobicity of polysaccharide-based films, hydrophobic carnauba wax-based particles were prepared by Pickering emulsion. The influence of the different size of the particles on the structure and hydrophobicity of the chitosan coating films were investigated. The results showed that micro-scale particles (average particle size 25.04 μm) with nano-scale (5-10 nm) TiO2 uniformly distributed on the surface of the particles were formed by Pickering emulsion. The chitosan coating films showed higher contact angle and lower sliding angle compared to the control due to the hierarchical structure, hydrophobicity and arrangement of the particles. In addition, the small particle (23-48 μm) coating film showed higher hydrophobicity than the large particle coating film (48-70 μm) due to the small particle size and the formation of more small gaps. The gaps were conducive to form "air cushion" which reduced the contact area between water and the coating films and thus increased contact angle and decreased sliding angle. The coating films showed high chemical stability and low residual rates of liquid food. The results suggest that Pickering emulsion is an effective method to create wax-based particles with hierarchical structure and the particles have potential to be used as hydrophobic coating materials. © 2023, The Authors. All rights reserved.

关键词： Titanium dioxide

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