检索结果-内蒙古大学图书馆

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

来源：评论

学校读者我要写书评

暂无评论

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

引用

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

来源：评论

学校读者我要写书评

暂无评论

Edible prodelphinidins that improve postprandial hyperglycemia were discovered in Chinese bayberry(Myrica rubra *** Zucc.)fruits

引用

Food Science and Human Wellness 2025年第3期14卷 1008-1016页

作者： Yi Wang Laiming Zhang Jiaxiong Wu Chengxiao Yu Xingqian Ye Haibo Pan Shiguo Chen College of Biosystems Engineering and Food Science National-Local Joint Engineering Laboratory of Intelligent Food Technology and EquipmentZhejiang Key Laboratory for Agro-food ProcessingIntegrated Research Base of Southern Fruit and Vegetable Preservation TechnologyZhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality ControlZhejiang UniversityHangzhou 310058China Ningbo Research Institute Zhejiang UniversityNingbo 315100China Zhejiang University Zhongyuan Institute Zhengzhou 450000China Innovation Center of Yangtze River Delta Zhejiang UniversityJiaxing 314102China

Plant polyphenols are potential substitutes for clinicalα-glucosidase *** previous studies indicated that prodelphinidins from Chinese bayberry leaves(BLPs)have strongerα-glucosidase inhibitory activity than other common polyphenols,but they have no safe history of *** is a reasonable prospect that prodelphinidins from Chinese bayberry fruits(BFPs)can improve postprandial hyperglycemia,though known active components are only myricetin and ***,the aim of this study was to analyze structure and hypoglycemic effect of BFPs of“Biqi”(BQPs)and“Dongkui”(DKPs)cultivars,and compare their difference with *** contents of BQPs and DKPs were(221.73±0.60)and(136.82±4.33)mg epicatechin(EC)equivalents/g dry weight,*** most subunits were epigallocatechin gallate along with a small amount of epigallocatechin,epicatechin gallate and EC connected by B-type linkages and a small portion of A-type linkages with mean polymerization degree of 4.25 and 4.08,***,BQPs and DKPs wereα-glucosidase inhibitors with half inhibitory concentration of 11.91 and 9.47μg/m L respectively,which were significantly stronger than *** could also improve postprandial hyperglycemia of normal mice and high fat diet-induced type II diabetic ***,edible prodelphinidins,which have stronger hypoglycemic effect than BLPs,were first found in Chinese bayberry fruits.

关键词： Chinese bayberry fruit Prodelphinidins Structure α-Glucosidase Postprandial hyperglycemia

来源：评论

学校读者我要写书评

暂无评论

Charactering the spoilage mechanism of"three sticks"of Jinhua ham

引用

Food Science and Human Wellness 2022年第5期11卷 1322-1330页

作者： Changyu Zhou Guang Zhan Daodong Pan Guanghong Zhou Ying Wang Jun He Jinxuan Cao State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products Ningbo UniversityNingbo 315211China Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province Ningbo UniversityNingbo 315211China Key Laboratory of Meat Processing and Quality Control MOEKey Laboratory of Meat ProcessingMOAJiangsu Synergetic Innovation Center of Meat Processing and Quality ControlNanjing Agricultural UniversityNanjing 210095China

To investigate the spoilage characteristics of Jinhua ham,sensory scores,volatile compounds,biogenic amine,physicochemical parameters and microbial counts were evaluated between normal and spoiled *** results showed that off-odors of spoiled hams were dominated by rancid,sour,sulfide and ammonia odors derived from these compounds including butanoic acid,methanethiol and dimethyl *** content of biogenic amine in spoiled hams was significantly higher(more than 10-fold)compared with normal hams,and putrescine,cadaverine and histamine were the key components of biogenic amine of spoiled *** salt content,and higher moisture,TVB-N and thiobarbituric acid reactive substances(TBARS)values were observed in spoiled hams compared with normal *** populations of Enterobacteriaceae and Enterococcus of spoiled hams were obviously higher than that of normal *** moisture and low salt content caused the abnormal growth of Enterobacteriaceae and Enterococcus in spoiled hams,which contributed to the spoilage of Jinhua ham.

关键词： Jinhua ham Three sticks Spoilage Microbial counts Volatile compounds Biogenic amine

来源：评论

学校读者我要写书评

暂无评论

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

引用

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

来源：评论

学校读者我要写书评

暂无评论

Ferulic acid alleviates the reduction of beef myofibrillar protein digestibility mediated by protein oxidation: Insight from peptide release

引用

Food Science and Human Wellness 2024年

作者： Yantao Yin Yongcun Lu Naiyong Xiao Shucheng Liu Wangang Zhang College of Food Science and Technology， Guangdong Ocean University， Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety， Guangdong Provincial Engineering Laboratory for Marine Biological Products， Guangdong Provincial Engineering Technology Research Center of Seafood Key Laboratory of Meat Processing and Quality Control， College of Food Science and Technology， Nanjing Agricultural University

This study investigated the protective effect of ferulic acid (FA) on the digestibility of oxidized beef myofibrillar protein (MP). MP were treated with varying concentrations of FA (20， 40， and 80 μmol/g protein) and then exposed to oxidation. The results showed that FA inhibited carbonyl in a dose-dependent manner (P < 0.05). Fluorescence spectroscopy and molecular docking studies revealed FA was bonded to MP via hydrophobic interactions and hydrogen bonds. SDS-PAGE and TEM analysis indicated that FA mitigated the aggregation of oxidized MP. Peptidomic analysis showed FA protected 34.24% peptides recover from oxidation loss， and theses recovered peptide were mainly distributed in hydrophobic regions and lysine sites. In vitro digestion showed FA remarkably improved digestibility of oxidized MP (P < 0.05)， with 80 μmol/g protein FA mitigating 67.85% loss in digestibility. Overall， FA effectively preserved the release of peptides by inhibiting hydrophobic aggregation and oxidation of lysine residues， thereby alleviating the decrease in digestibility of oxidized MP.

关键词：

来源：评论

学校读者我要写书评

暂无评论

Bispecific aptamer-initiated 3D DNA nanomotor biosensor powered by DNAzyme and entropy-driven circuit for sensitive and specificity detection of lysozyme

引用

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

来源：评论

学校读者我要写书评

暂无评论

Effects of oxidation and precursors(lysine,glyoxal and Schiff base)on the formation of Nε-carboxymethyl-lysine in aged,stored and thermally treated chicken meat

引用

Food Science and Human Wellness 2022年第5期11卷 1252-1258页

作者： Suhong Huang Xiaoli Dong Yulong Zhang Ming Huang Yuandong Zheng Jiangsu Collaborative Innovation Center of Meat Production and Processing Quality and Safety ControlCollege of Food Science and TechnologyNanjing Agricultural UniversityNanjing 210095China Jiangsu Province Research Engineering Center for Livestock and Poultry Meat Processing National R&D Center for Poultry Processing TechnologyNanjing Huangjiaoshou Food Science and Technology Co.Ltd.Nanjing 210095China Henan Province Qi County Yongda Food Industry Co. Ltd.Hebi 458000China

Advanced glycation end products(AGEs)might pose health risks,and processing and storage could accelerate the generation of AGEs in ***,limited few reports indicated the changes of AGEs contents in meat during *** this study,the aim is to investigate the oxidation and precursors and their roles in the formation of N^(ε)-carboxymethyl-lysine(CML)in raw and cooked chicken meat after post-mortem ageing and *** post-mortem ageing and storage time increased,the CML content in cooked chicken breast significantly increased from 1.81 mg/kg to 2.00 mg/kg during 0-6 h,and then decreased from 2.00 mg/kg to 1.80 mg/kg during 6 h-1 day,finally increased again during 1-7 days,while the CML contents of raw and cooked leg significantly and continuously increased from 1.78 mg/kg to 2.08 mg/***,CML was extremely positively correlated with fat oxidation(R^(2)=0.793,P<0.01),protein oxidation(R^(2)=0.917,P<0.01)and glyoxal(R^(2)=0.678,P<0.05),and was negatively correlated with lysine(R^(2)=0.536,P<0.05).No significant correlation was observed between the Schiff base and CML.

关键词： Nε-carboxymethyl-lysine Chicken Post-mortem ageing Storage Oxidation Precursors

来源：评论

学校读者我要写书评

暂无评论

The fiber-bound polyphenols from highland barley with inhibitory effects against carbonyls during in vitro digestion of cookies and French fries

引用

Food Bioscience 2023年第3期53卷 1742-1747页

作者： Jinxin Li Hao Zhang Xijuan Yang Ling Zhu Gangcheng Wu Hui Zhang National Engineering Research Center for Functional Food Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu ProvinceSchool of Food Science and TechnologyJiangnan UniversityWuxi214122China Lipid Technology and Engineering School of Food Science and EngineeringHenan University of TechnologyZhengzhou450001China Tibetan Plateau Key Laboratory of Agric-Product Processing Qinghai UniversityXining810000China

The inhibition capacity of bound-polyphenol rich insoluble dietary fiber(BP-IDF)from highland barley to carbonyl compounds was studied during in vitro gastrointestinal(GI)*** than 97%of fiber-bound polyphenols were still presented in highland barley BP-IDF(HBBP-IDF)after GI *** fiber-bound polyphenols in HBBP-IDF effectively inhibit carbonyls when simultaneously digested with cookies and French fries and exhibited more pronounced effect during gastric digestion stage,with inhibition of 63.4%for methylglyoxal,54.3%for glyoxal,47.6%for malondialdehyde and 42.4%for 4-hydroxy-2-nonenel,*** findings suggest that HBBP-IDF could be use as functional ingredients able to inhibit the formation of carbonyls during digestion process and maintain healthful digestive tract environment.

关键词： Bound polyphenols Highland barley Carbonyls Inhibition capacity Gastrointestinal digestion

来源：评论

学校读者我要写书评

暂无评论

MaBEL1 regulates banana fruit ripening by activating cell wall and starch degradation-related genes

引用

Journal of Integrative Plant Biology 2023年第9期65卷 2036-2055页

作者： Zunyang Song Xiaoyang Zhu Xiuhua Lai Hangcong Chen Lihua Wang Yulin Yao Weixin Chen Xueping Li Guangdong Provincial Key Laboratory of Postharvest Science of Fruits and Vegetables/Engineering Research Center for Postharvest Technology of Horticultural Crops in South China Ministry of EducationCollege of HorticultureSouth China Agricultural UniversityGuangzhou 510642China Key Laboratory of Food Processing Technology and Quality Control in Shandong Province College of Food Science and EngineeringShandong Agricultural UniversityTai'an 271018China

Banana is a typical subtropical fruit, sensitive to chilling injuries and prone to softening ***, the underlying regulatory mechanisms of the softening disorder caused by cold stress remain obscure. Herein, we found that BEL1-LIKE HOMEODOMAIN transcription factor 1(MaBEL1)and its associated proteins regulate the fruit softening and ripening process. The transcript and protein levels of MaBEL1 were up-regulated with fruit ripening but severely repressed by the chilling stress. Moreover, the MaBEL1 protein interacted directly with the promoters of the cell wall and starch degradation-related genes, such as MaAMY3, MaXYL32, and MaEXP-A8. The transient overexpression of MaBEL1 alleviated fruit chilling injury and ripening disorder caused by cold stress and promoted fruit softening and ripening of “Fenjiao” banana by inducing ethylene production and starch and cell wall degradation. The accelerated ripening was also validated by the ectopic overexpression in ***, MaBEL1-silencing aggravated the chilling injury and ripening disorder and repressed fruit softening and ripening by inhibiting ethylene production and starch and cell wall degradation. MaABI5-like and MaEBF1, the two positive regulators of the fruit softening process,interacted with MaBEL1 to enhance the promoter activity of the starch and cell wall degradationrelated genes. Moreover, the F-box protein MaEBF1 does not modulate the degradation of MaBEL1, which regulates the transcription of MaABI5-like protein. Overall, we report a novel MaBEL1-MaEBF1-MaABI5-like complex system that mediates the fruit softening and ripening disorder in “Fenjiao” bananas caused by cold stress.

关键词： cold stress fruit ripening interaction MaBEL1 softening disorder transcriptional regulation

来源：评论

学校读者我要写书评

暂无评论

建议与咨询留下您的常用邮箱和电话号码，以便我们向您反馈解决方案和替代方法

时间限定

文献类型

馆藏选择

核心期刊

语言

文献类型

帮助

文字说明：

检索规则说明：

检索范例：

分类表

所选分类

限定检索结果

文献类型

馆藏范围

日期分布

学科分类号

主题

机构

作者

语言

请选择保存的检索档案：

请选择收藏分类：

通借通还

建议与咨询 留下您的常用邮箱和电话号码，以便我们向您反馈解决方案和替代方法

时间限定

文献类型

馆藏选择

核心期刊

语言

文献类型

帮助

文字说明：

检索规则说明：

检索范例：

分类表

所选分类

限定检索结果

文献类型

馆藏范围

日期分布

学科分类号

主题

机构

作者

语言

请选择保存的检索档案： 新增检索档案 确定 取消

请选择收藏分类： 新增自定义分类 确定 取消

通借通还

建议与咨询留下您的常用邮箱和电话号码，以便我们向您反馈解决方案和替代方法

请选择保存的检索档案：

请选择收藏分类：