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Oral Administration of Fucosylated Chondroitin Sulfate Oligomers in Gastro-Resistant Microcapsules Exhibits a Safe Antithrombotic Activity

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Thrombosis and Haemostasis 2020年第1期121卷 015-026页

作者： Lufeng Yan Mengshan Zhu Danli Wang Wenyang Tao Donghong Liu Fuming Zhang Robert J. Linhardt Xingqian Ye Shiguo Chen College of Biosystems Engineering and Food Science National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment Zhejiang Key Laboratory for Agro-Food Processing Integrated Research Base of Southern Fruit and Vegetable Preservation Technology Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control Zhejiang University Hangzhou China Center for Biotechnology and Interdisciplinary Studies Department of Chemistry and Chemical Biology Rensselaer Polytechnic Institute Troy New York United States Division of Applied Life Sciences Graduate School of Agriculture Kyoto University Uji Japan

Fucosylated chondroitin sulfate (FCS) polysaccharide isolated from sea cucumber has potent anticoagulant activity. Based on its resistance to the enzymes present in vertebrates, it may serve as an anticoagulant and shows antithrombotic effects when delivered through gastro-resistant (GR) tablets. However, due to the multiple plasma targets of FCS polysaccharide in the coagulation pathway, bleeding can occur after its oral administration. In the current study, we used FCS oligomers, in particular a mixture of oligosaccharides having 6 to 18 saccharide units, as the active ingredient in GR microcapsules for oral anticoagulation. In a Caco-2 model, the FCS oligomers showed higher absorption than native FCS polysaccharides. Oral administration of FCS oligomer-GR microcapsules provided a dose-dependent, prolonged anticoagulant effect with a selective inhibition of the intrinsic coagulation pathway when compared with

关键词： fucosylated chondroitin sulfate oligomers gastro resistant microcapsules oral administration anticoagulant and antithrombotic activities bleeding tendency

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Comparison of Phenolic Profile and Antioxidant Activity of Artocarpus Heterophyllus Lam. (Jackfruit) Pulp From21 Different Cultivars

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SSRN 2023年

作者： Cheng, Ming Li, Chuan Gu, Yu Chen, Xiaoai Wu, Gang Tan, Lehe Zhang, Yanjun Zhu, Kexue Spice and Beverage Research Institute Chinese Academy of Tropical Agricultural Sciences Hainan Wanning571533 China School of Food Science and Engineering Hainan University Hainan Haikou570228 China Key Laboratory of Processing Suitability and Quality Control of the Special Tropical Crops of Hainan Province Hainan Wanning571533 China National Center of Important Tropical Crops Engineering and Technology Research Hainan Wanning571533 China

Jackfruit (Artocarpus heterophyllus Lam.) exhibits important biological activities, and its antioxidant effect is closely related to its rich phenolic compounds. The present study compared the total phenolic content (TPC), total flavonoid content (TFC), and phenolic components in Jackfruit pulp from 21 different cultivars. A total of 66 phenolic compounds were identified using UPLC-ESI-Q-TOF-MS/MS. The quantity and content of the detected phenolic compounds varied significantly among different cultivars. Results showed that "Malaysia 1" had the highest TPC, TFC and antioxidant capacity among 21 jackfruit cultivars. Procyanidins B1 and p-coumaric acid may be the main phenolic compounds affecting the antioxidant ability of jackfruit pulp, according to a significant correlation between polyphenol content and antioxidant property. The results of the principal component analysis showed differences in the dominance of the samples for different phenolic compounds. Our findings may serve as a theoretical foundation for further jackfruit processing and functional food development. © 2023, The Authors. All rights reserved.

关键词： Principal component analysis

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Effects of Ultrasonic Treatment on the Physicochemical, Structural, and Functional Properties of Soluble Dietary Fiber from Coffee Peels

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SSRN 2024年

作者： Yu, Xinxin Zhu, Ke Hu, Rongsuo Hu, Faguang Dong, Wenjiang Key Laboratory of Processing Suitability and Quality Control of the Special Tropical Crops of Hainan Province National Center of Important Tropical Crops Engineering and Technology Research Hainan Wanning571533 China School of Food Science and Engineering Ningxia University Ningxia Yinchuan750021 China Institute of Tropical and Subtropical Cash Crops Yunnan Academy of Agricultural Sciences Yunnan Baoshan678000 China Hainan Sanya572000 China

Coffee peel (CP) is an important by-product of coffee processing which is rich in bioactive components. In the present work, we extracted coffee peel soluble dietary fiber (CSDF) via ultrasound-assisted alcohol precipitation to reduce resource waste as well as environmental pollution and evaluate its structure, monosaccharide composition, and functional and physicochemical characters. Based on our findings, ultrasonic treatment decreased particle size of CSDF from 131.49±7.67 μm to 75.84±1.20 μm, and markedly improved the homogeneity. Cavitation effect of ultrasonication destroyed amorphous zone of CSDF, resulting in a decrease in its thermal stability. Increasing the ultrasonic power (0–500 W) reduced rhamnose level from 8.25% to 7.61% (P © 2024, The Authors. All rights reserved.

关键词： Ultrasonic applications

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Effect of Different Strains on quality Characteristics of Soy Yogurt: Physicochemical, Nutritional, Safety Features, Sensory, and Formation Mechanism

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SSRN 2024年

作者： Li, Shuying Hu, Miao Wen, Wei Zhang, Pengfei Yu, Wenhua Fan, Bei Wang, Fengzhong Institute of Food Science and Technology Chinese Academy of Agricultural Sciences No. 2 Yuan Ming Yuan West Road Beijing100193 China Key Laboratory of Agro-Products Quality and Safety Control in Storage and Transport Process Ministry of Agriculture and Rural Affairs Chinese Academy of Agricultural Sciences Beijing100193 China Key Laboratory of Agro-Products Processing Ministry of Agriculture and Rural Affairs Chinese Academy of Agricultural Sciences Beijing100193 China Shandong Wonderful Biotech Co. Ltd Dongying257500 China

The purpose of the study was to explore effect of four different strains on quality characteristics of soy yogurt. The results showed that four strains were all related to the genus Lactobacillus and N1 was Lacticaseibacillus rhamnosus, N2 was L. paracasei, N3 was L. plantarum, and N4 was L. acidophilus. There was no significantly difference in the physicochemical properties during fermentation and post-fermentation. The soy yogurt with L. paracasei N2 had the highest viable bacteria and titratable acidity, lowest pH values. The content of oligosaccharides of soy yogurt was significantly increased at the post-fermentation. Compared to soy yogurt with the other three strains, the soy yogurt with L. paracasei N2 had the highest content of free amino acids and lipopolysaccharides and the lowest content of isoflavones. The soy yoghurt fermented with L. acidophilus N4 had optimal functional properties. In summary, N4 was suitable as a fermentation strain for soymilk. © 2024, The Authors. All rights reserved.

关键词： Fermentation

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Methyl Salicylate Fumigation Improves the Synthesis of Lactones and C6/9 Volatile Compounds of Apricot During Low Temperature Storage

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SSRN 2024年

作者： Sun, Yuzhu Fan, Xinguang Sun, Chanchan Li, Xiulian Zeng, Xiangquan Gong, Hansheng Liu, Meng Du, Zhilei Sun, Shuyang School of Food Engineering Yantai Key Laboratory of Nanoscience and Technology for Prepared Food Yantai Engineering Research Center of Food Green Processing and Quality Control Ludong University Shandong Yantai264025 China College of Life Sciences Yantai University Shandong Yantai264025 China School of Pharmacy Binzhou Medical University Shandong Yantai264003 China Rizhao Inspection and testing center of agricultural products quality safety Shandong Rizhao276800 China Department of Food Science College of Agriculture Purdue University West LafayetteIN47906 United States

The apricot fruit was prone to chilling injury symptoms in time of low temperature storage, resulting in a decline in aroma quality. The effect of methyl salicylate (MeSA, 0.1 mmol·L-1, 1.0 mmol·L-1 and 2.0 mmol L-1) fumigation on aroma quality of apricot was studied in ‘Jintaiyang’ and ‘Pingdingxiang’ cultivars. The results demonstrated that 1.0 mmol·L-1 of MeSA could enhance the storage quality of apricot by inhibiting firmness decline, ethylene production and respiration rate. The primary aroma volatiles identified in apricots were C6 volatile compounds, esters, and lactones. MeSA suppressed the activities of LOX and ADH, resulting in the reduced C6 alcohols. MeSA stimulated the contents of esters and lactones by enhancing the activities of HPL, AAT and ACX. Consequently, this facilitated the revival of ‘fruit aroma’ in apricot at low temperature storage. Therefore, MeSA fumigation might be used as a potentially effective method for improving the aroma quality of apricot. © 2024, The Authors. All rights reserved.

关键词： Esters

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Complexation behavior of octenyl succinic anhydride starch with chitosan

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Food Hydrocolloids 2021年 119卷

作者： Xu, Tian Jiang, Chengchen Zhou, Qiwei Gu, Zhengbiao Cheng, Li Tong, Yi Hong, Yan Key Laboratory of Synthetic and Biological Colloids Ministry of Education WuxiJiangsu Province214122 China School of Food Science and Technology Jiangnan University 1800 LiHu Avenue WuxiJiangsu Province214122 China Collaborative Innovation Center for Food Safety and Quality Control Jiangnan University 1800 LiHu Avenue WuxiJiangsu Province214122 China National Engineering Research Center for Corn Deep Processing Jilin COFCO Bio-Chemical Co. Ltd. Changchun130033 China

This study investigated the complexation behavior of octenyl succinic anhydride (OSA) starch (OSA-S) and chitosan (CS). According to the analysis of the turbidity, ζ-potential, optical micrographs and state diagrams, a pH-induced phase transition occurred due to the modification of the surface charge in biopolymers through ionic group dissociation. The aggregation of biopolymers was then altered to exhibit different complexation states, including co-soluble mixtures as well as soluble and insoluble complexes. An increase in substitution degree (DS) of OSA-S or OSA-S/CS mixing ratios changed the charge balance between biopolymers during complexation, leading to increased turbidity and a charge compensation-shift. The impacts of ionic strength, urea concentration, temperature and reaction time on the complexation behavior were also explored. In addition to the electrostatic interaction, hydrogen bonding and hydrophobic effects may also be involved in the complexation of OSA-S and CS. This was verified by fourier transform infrared spectroscopy and isothermal titration calorimetry. A spontaneous exothermic process of complexation was also observed by calorimetry. The information presented in our study may assist in developing polysaccharide complexes based on the comprehension of their complexation behavior. © 2021 Elsevier Ltd

关键词： Turbidity

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A Novel Wheat Bran-Derived Antimicrobial Peptide Wbp-1: Purification, Antibacterial Activity, and Mechanism Against Listeria Monocytogenes

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SSRN 2024年

作者： Zou, Zhipeng Purnawan, Michelle A. Wang, Yiming Ismail, Balarabe B. Zhang, Xinhui Yang, Zhehao Guo, Mingming College of Biosystems Engineering and Food Science National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment Zhejiang Key Laboratory for Agro-Food Processing Integrated Research Base of Southern Fruit and Vegetable Preservation Technology Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control Zhejiang University Hangzhou310058 China Fuli Institute of Food Science Zhejiang University Hangzhou310058 China Ningbo Research Institute Zhejiang University Ningbo315100 China

Bioactive peptides derived from food, known for their low toxicity, are gaining prominence as potential food preservatives and antibacterial agents. This study introduces a novel antimicrobial peptide, WBp-1, sourced from wheat bran. Isolated and purified, WBp-1's amino acid sequence, IITGASSGIGKAIAKHFI, was identified through LC‒MS/MS. Characterized by a predominance of alkaline and hydrophobic amino acids, WBp-1 was predicted to be a stable, hydrophobic cationic peptide with an α-helical structure. It displayed significant antibacterial efficacy against Listeria monocytogenes, achieving a minimum inhibitory concentration of 150 μg/mL. WBp-1 exerts its bactericidal activity by disrupting cell membrane integrity, enhancing permeability, and altering membrane potential, fluidity, and surface hydrophobicity. Additionally, it impedes peptidoglycan synthesis through hydrogen bonding with penicillin-binding protein 4. Notably, WBp-1 shows minimal hemolytic activity and cytotoxicity to LO2 cells, even at 16× MIC. These properties highlight WBp-1's potential as a novel antibacterial agent and food preservative in combating Listeria monocytogenes. © 2024, The Authors. All rights reserved.

关键词： Purification

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Full-Scale Anammox Application in Removing Nitrogen from Industrial Wastewater: Performance and Life Cycle Assessment

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SSRN 2023年

作者： Gao, Xinyu Xing, Wei Bao, Xin Wang, Hui Chen, Yao Mei, Ning Liu, Tao Guo, Jianhua Yao, Hong Beijing Key Laboratory of Aqueous Typical Pollutants Control and Water Quality Safeguard School of Environment Beijing Jiaotong University Beijing100044 China Intelligent Environment Research Center NO.1 Guanzhuang Chaoyang District Beijing100080 China SINOPEC Research Institute of Petroleum Processing Co. Ltd Beijing100083 China Australian Centre for Water and Environmental Biotechnology The University of Queensland St. LuciaQLD4072 Australia

Anaerobic ammonium oxidation (anammox) is an innovative nitrogen removal process that is widely used in wastewater treatment due to its energy-saving potential and ability to reduce carbon emissions. However, research on the application of anammox in full-scale industrial wastewater treatment plants (WWTPs) is limited, and its environmental impacts are yet to be fully understood. This study evaluates the performance of one-stage partial nitritation and anammox (PN/A) in a full-scale WWTP treating coal chemical wastewater through two years of long-term monitoring, with different demonstration periods. Compared with the conventional nitrification-denitrification, energy footprint and carbon footprint of PN/A process were significantly lower and effluent quality was improved in the stable operation period. Life cycle assessment (LCA) shows that the PN/A process significantly reduces the system’s contribution to six environmental indicators, including abiotic depletion potential, global warming potential, freshwater aquatic ecotoxicity potential, marine aquatic ecotoxicity potential, terrestrial ecotoxicity potential, and eutrophication potential, suggesting that the PN/A process is more environmentally friendly. The sensitivity analysis conducted on energy consumption and chemical usage shows that fluctuations in these parameters can have significant environmental impacts. Thus, it is crucial to optimize these parameters for improving the environmental impacts of WWTPs. Overall, the study concludes that PN/A can improve the operational performance of full-scale industrial WWTPs with lower environmental burdens. The findings of this study provide valuable guidance for the development of sustainable wastewater treatment processes. © 2023, The Authors. All rights reserved.

关键词： Life cycle

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Magnolol-Driven Microbiota Modulation Elicits Changes in Tryptophan Metabolism Resulting in Reduced Skatole Formation in Pigs

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SSRN 2023年

作者： Li, Yuanfei Liu, Yanchen Mu, Chunlong Zhang, Changyi Yu, Miao Tian, Zhimei Deng, Dun Ma, Xianyong Institute of Animal Science Guangdong Academy of Agricultural Sciences State Key Laboratory of Swine and Poultry Breeding Industry Key Laboratory of Animal Nutrition and Feed Science in South China Ministry of Agriculture and Rural Affairs Guangdong Provincial Key Laboratory of Animal Breeding and Nutrition Guangdong Engineering Technology Research Center of Animal Meat Quality and Safety Control and Evaluation Guangzhou510640 China Institute of Biological Technology Nanchang Normal University Nanchang330032 China Department of Biochemistry and Molecular Biology Cumming School of Medicine University of Calgary CalgaryABT2N 1N4 Canada Carl R. Woese Institute for Genomic Biology University of Illinois at Urbana-Champaign UrbanaIL61801 United States

Skatole of gut origin has garnered significant attention as a malodorous pollutant due to its escalating emissions, recalcitrance to biodegradation and harm to animal and human health. Magnolol is a health-promoting polyphenol with potential to considerably mitigate the skatole production in the intestines. To investigate the impact of magnolol and its underlying mechanism on skatole formation,in vivo and in vitro experiments were conducted in pigs. Our results revealed that skatole concentrations in the cecum, colon, and faeces decreased by 58.24% (P = 0.088), 44.98% (P © 2023, The Authors. All rights reserved.

关键词： Biodegradation

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Exploring the Formation and Retention of Aroma Compounds in Ready-to-Eat Roasted Pork from Four Thermal Methods: A Lipidomics and Heat Transfer Analysis

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SSRN 2023年

作者： Liu, Huan Ma, Qianli Xing, Jiangtao Li, Pi Gao, Peng Hamid, Nazimah Wang, Zhongshuai Wang, Ping Gong, Hansheng School of Food Engineering Yantai Key Laboratory of Nanoscience and Technology for Prepared Food Yantai Engineering Research Center of Green Food Processing and Quality Control Bionanotechnology Institute Ludong University Yantai264025 China Department of Food Science Auckland University of Technology Private Bag 92006 Auckland1142 New Zealand Thermo Fisher Scientific Beijing100102 China Yantai Rongke Biotechnology Co. Ltd. Yantai264025 China

For the first time, the formation and retention effects of key aroma compounds in ready-to-eat pork roasted using circulating non-fried roast (CNR), microwave heat (MWH), superheated steam (SHS) and traditional burning charcoal (BCC) were comprehensively analyzed. The results showed that 20 out of 50 odorants were key aroma compounds. The 2,3-dimethylpyrazine, trimethylpyrazine, and LPC 18:2-SN1 were potential biomarkers that distinguished roasted pork. Phospholipids, especially phosphatidylcholine (PC), phosphatidylserine (PS), and phosphatidylethanolamine (PE), played a crucial role on the generation of key aroma compounds in roasted pork. Moreover, triglyceride (TG) that included TG (16:0_18:1_18:1), TG (16:0_18:0_18:0), and TG (16:0_18:0_18:1) were responsible for the retention of key odorants. This study further found that appropriate heat transfer conditions (thermal conductivity, specific heat capacity), and water activity contributed to the formation and retention of key odorants in roasted pork. The CNR method could be a promising alternative to the traditional BCC method in roasted pork. © 2023, The Authors. All rights reserved.

关键词： Charcoal

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