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Investigation of conformational changes of cathepsin B as a feasibility assessment for NaCl reduction in Jinhua ham

Food Science and Human Wellness 2025年第2期14卷 429-438页

作者： Shiqi Hu Guanghong Zhou Xinglian Xu Wangang Zhang Chunbao Li Key Laboratory of Meat Processing and Quality Control Ministry of EducationKey Laboratory of Meat ProcessingMinistry of Agriculture and Rural AffairsJiangsu Synergetic Innovation Center of Meat Processing and Quality ControlCollege of Food Science and TechnologyNanjing Agricultural UniversityNanjing 210095China School of Life Science and Food Engineering Huaiyin Institute of TechnologyHuai’an 223003China

To regulate the sodium chloride content in Jinhua ham,the impact of NaCl on the activity and conformation of cathepsin B was investigated using spectroscopy and computational *** results showed that the activity of cathepsin B decreased with an increase in Na^(+)cation content and ***,decreasedα-helix content and increasedβ-sheet content were *** increase in sulfhydryl group content was attributed to the breaking of original disulfide bonds in the molecular structure or the release of embedded ***,the surface hydrophobicity gradually declined,which was consistent with the analysis of endogenous fluorescence *** the molecular level,the number of hydrogen bonds formed in NaCl-treated samples decreased,and the interactions between the hydrogen bonding were less powerful,which caused instability in the binding of the protein and *** conformation of cathepsin B accurately characterized its activity,and the structural changes had a macroscopic effect on the decrease in protease activity.

关键词： Protein conformation Cathepsin B activity Jinhua ham Molecular docking Molecular dynamics

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Evaluation of co-spoilage potential of Pseudomonas fragi and Pseudomonas lundensis isolated from chilled pork:in vitro and in situ

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Food Science and Human Wellness 2025年第3期14卷 1148-1157页

作者： Han Dou Anthony Pius Bassey Jingwen Li Xianming Zeng Keping Ye State Key Laboratory of Meat Quality Control and Cultured Meat Development Jiangsu Collaborative Innovation Center of Meat Production and ProcessingCollege of Food Science and TechnologyNanjing Agricultural UniversityNanjing 210095China

Pseudomonas fragi and Pseudomonas lundensis have been reported as key spoilage bacteria in aerobicallystored chilled ***,the co-spoilage effect of these bacteria has not been effectively *** study evaluated the spoilage potential of ***,*** and ***+*** in vitro and in situ at 4℃.The results showed that ***+*** performed the highest growth rate and displayed larger decomposition zone diameters on raw-pork juice agar(RJA)***+*** inoculants exhibited the strongest proteolytic activity,which resulted in the highest values of trichloroacetic acid(TCA)-soluble peptides concentration,total volatile basic nitrogen(TVB-N)content and myofibril fragmentation index(MFI)in chilled ***,the inoculated samples showed different pH and sensory ***,increased amounts of volatile organic compounds(VOCs),such as octanal,nonanal,2-nonanone,1-propanol,1-octanol,isopropyl acetate,and 2,6-dimethylpyazine,were observed in inoculated ***+*** samples,hinting their potential use as spoilage markers for spoilage monitoring of *** study would provide a deeper understanding of meat spoilage and serve as a reference for future studies to inhibit meat spoilage.

关键词： Pseudomonas fragi Pseudomonas lundensis Spoilage Pork Protein degradation

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A method for evaluating the degree of Adipogenic differentiation of porcine cells cultured in suspension based on deep learning

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Food Research International 2025年 212卷 116324页

作者： Yang, Liyuan Wu, Zhongyuan Zhu, Haozhe Ding, Shijie Zhou, Guanghong College of Food Science and Technology Nanjing Agricultural University National Center of Meat Quality and Safety Nanjing MOST Key Laboratory of Meat Processing and Quality Control MOE Key Laboratory of Meat Processing MOA Nanjing210095 China Nanjing Joes Future Food Technology Co. Ltd. Jiangsu Province Nanjing211225 China

Fat plays a very important role in the quality of meat and meat products. Cell culture based adipocyte differentiation is a crucial step in the production of cell-cultured meat, traditionally relying on quantitative assessments through fluorescence staining image analysis or molecular biology experiments. However, these methods are time-consuming, labor-intensive, and easily influenced by the observer's perception. Therefore, we require a faster, more intuitive, and accurate evaluation technique. By combining high-throughput technology with deep learning, we analyzed bright-field images captured during the porcine suspended adipocyte differentiation process. Based on our existing cell differentiation protocols, we rapidly collected high-throughput bright-field images and developed a deep learning model to assess the adipogenic differentiation degree in these images. Through the mutual validation of single-shake and multi-shake bottles, the model achieved good results (RMSE = 5.90, R2 = 0.8321). It can determine the degree of adipogenic differentiation of a sample by inoculating 12 wells in a 96-well plate, allowing for accurate discrimination between samples with different levels of differentiation. This method has enabled us to establish an application that integrates high-throughput screening and deep learning, and has assisted us in identifying the potential adipogenic differentiation-promoting capability of arachidonic acid (100 μM) in the rapid screening of edible fatty acids and proteins © 2025 Elsevier Ltd

关键词： Animal cell culture

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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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Moderate red wine alleviates high-fat diet-induced atherosclerosis in ApoE^(-/-)mice via modulations of liver metabolism through gut microbiota remodeling

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Food Science and Human Wellness 2025年第4期14卷 1411-1423页

作者： Xuanxuan Chen Hong Yang Kaikai Li Jianhong Cao Xiaoyun Xu Siyi Pan Erhu Li College of Food Science and Technology Huazhong Agricultural UniversityWuhan 430070China Key Laboratory of Environment Correlative Dietology Ministry of EducationHuazhong Agricultural UniversityWuhan 430070China Hubei Key Laboratory of Fruit&Vegetable Processing&Quality Control Huazhong Agricultural UniversityWuhan 430070China Shangri-La Winery Co. Ltd.Diqing 674412China

Red wine has a good potential for alleviating atherosclerosis,but the mechanisms related to hepatointestinal circulation remain to be *** study showed that administration of a high-polyphenol red wine(16 mL/(kg·day))for 16 weeks significantly reduced the atherosclerotic lesion in high-fat diet-fed ApoE^(-/-)*** total cholesterol(TC)and low-density lipoprotein cholesterol(LDL-C)levels of plasma were lowered by 11.54%and 18.98%.The pro-inflammatory cytokines including interleukin-6(IL-6)and tumor necrosis factorα(TNF-α)levels were decreased by 27.59%and 31.92%.Red wine also reduced triglyceride(TG)level and lipid deposition in the liver,and increased the concentration of total bile acids(TBA).Untargeted metabolomics analysis indicated that red wine modulated the disorder of liver metabolism by regulating sphingolipid signaling pathway,sphingolipid metabolism,glycerophosphlipid metabolism,choline metabolism and bile secretion.16S rRNA sequencing revealed that red wine increased the abundance of Akkermansia and Bifidobacterium and reduced the abundance of Mucispirillum,Romboutsia,Lactobacillus,Bilophila and Blautia,along with the increased concentrations of short-chain fatty acids(SCFAs)in *** findings indicated that red wine could exert anti-atherosclerotic effect by regulating gut microbiota,restoring SCFAs,alleviating liver metabolic disorders.

关键词： Wine Atherosclerosis Gut microbiota Untargeted metabolomics Short chain fatty acids

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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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The ameliorative effects of ginger against heat-induced oxidative stress and mitochondrial dysfunction in Caenorhabditis elegans

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Food Science and Human Wellness 2025年

作者： Tingting Xu Mingfang Tao Rong Li Shuxin Tang Yuting Huang Ting Wu Senem Kamiloglu Siyi Pan Xiaoyun Xu Key Laboratory of Environment Correlative Dietology (Ministry of Education)， Huazhong Agricultural University Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control， Huazhong Agricultural University College of Food Science and Technology， Huazhong Agricultural University Department of Food Engineering， Faculty of Agriculture， Bursa Uludag University Science and Technology Application and Research Center (BITUAM)， Bursa Uludag University

Ginger， rich in gingerols and shogaols， exhibits multiple biological properties. However， the mechanisms underlying its thermotolerance remain unclear. The study employed network pharmacology and experimental validation in Caenorhabditis elegans to investigate how gingerol-related compounds within ginger extract (GE) mitigated damage caused by heat stress (HS). A total of 18 types of gingerol analogues were identified in GE， among which 6-， 8-， and 10-gingerol， as well as 6-， 8-， and 10-shogaol were quantified. Collectively， these six compounds accounted for 54.4% of the total composition. Supplementation with 15 μg/mL GE significantly extended heat-stress lifespan by 20.30%， while the combination of the six major gingerols and shogaols at the same concentration prolonged lifespan by 18.93%. Additionally， pretreatment with GE and the combination alleviated HS-induced oxidative damage by eliminating reactive oxygen species (ROS) and upregulating antioxidant enzymes. Network pharmacology analysis suggested that the MAPK pathway may play a crucial role in thermotolerance. Experimental findings confirmed that ginger attenuated oxidative damage through the activation of SKN-1/Nrf2 and DAF-16/FOXO via the MAPK pathway. Moreover， GE stabilized mitochondrial membrane potential and restored ATP levels， thus preserving mitochondrial function during heat exposure. Further investigations using molecular docking and molecular dynamics simulations revealed that shogaols， with more stable binding affinities for KEAP1 protein， exhibited more potent effects than gingerols in prolonging lifespan and reducing ROS levels under HS conditions. In short， gingerol analogues from ginger conferred thermal resistance to nematodes by mitigating oxidative damage and mitochondrial dysfunction.

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A novel bioinspired SERS platform for ultrasensitive bacterial detection

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LWT 2025年 224卷

作者： Song, Xiangyu Wang, Huhu Huang, Mingyuan Shao, Xuefei Xu, Xinglian State Key Laboratory of Meat Quality Control and Cultured Meat Development College of Food Science and Technology Nanjing Agricultural University Jiangsu Nanjing210095 China College of Food Engineering Anhui Science and Technology University Chuzhou233100 China

Salmonella: Typhimurium (S. Typhimurium) is one of the greatest global concerns, as it causes zoonotic diseases. Human disease caused by the consumption of raw meat contaminated with S. Typhimurium are a major problem. Surface-enhanced Raman spectroscopy (SERS) has gained much attention as an ultrasensitive detection technique for the early monitoring of bacterial contamination. In this study, we proposed a SERS sandwich sensing method for developing a sensitive SERS bacterial sensor by integrating a signal element of dendritic mesoporous silica nanocarriers (DMSNs) loaded with plasma nanoparticles and SERS tags and an enrichment element of covalent organic frameworks encapsulated with magnetic Fe3O4 nanoparticles with a sensitive magnetic response, which can synergistically increase the quantity and intensity of hotspots. The proposed SERS sandwich sensor demonstrated ultrahigh detection sensitivity (6.5 CFU/mL) and selectivity for S. Typhimurium. The constructed sensor could rapidly and accurately detect the target bacteria in spiked chicken samples. Thus, it provided a new approach and direction for the early detection of bacterial contamination in fresh meat. © 2025

关键词： Magnetic nanoparticles

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Ratiometric fluorescence sensors utilizing lanthanide coordination polymers for detecting foodborne hazards: Mechanisms, design strategies, applications, and future perspectives

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Trends in Food Science and Technology 2025年 161卷

作者： Hu, Yunyun Liu, Yan Jiang, Wanqi Liu, Yingnan Fan, Bei Wang, Fengzhong Zhou, Jinhui Key Laboratory of Agro-Products Processing Ministry of Agriculture and Rural Affairs Key Laboratory of Agro-products Quality and Safety Control in Storage and Transport Process Institute of Food Science and Technology Chinese Academy of Agricultural Sciences Beijing100193 China Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs Anhui Provincial Key Laboratory of Food Safety Monitoring and Quality Control College of Food and Nutrition Anhui Agricultural University Hefei230036 China

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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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