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Structural analysis of a neutral polysaccharide ATP-1 from the red seaweed Asparagopsis taxiformis and its immunomodulatory effects on RAW264.7 macrophages

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Food Science and Human Wellness 2025年

作者： Kun Yang Baojun Xu Wei Hu Yifan Tang Amy Hui-Mei Lin Saiyi Zhong College of Food Science and Technology， Guangdong Ocean University， Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety，Guangdong Province Engineering Laboratory for Marine Biological Products， Guangdong Provincial Engineering Technology Research Center of Seafood Guangdong Provincial Engineering Technology Research Center of Prefabricated Seafood Processing and Quality Control Food Science and Technology Program， Department of Life Sciences， BNU-HKBU United International College Singapore Institute of Food and Biotechnology Innovation (SIFBI) Shenzhen Research Institute， Guangdong Ocean University

As a seaweed supplement， the powdered， entire herb of Asparagopsis taxiformis can effectively promote immune response in animals. However， the active factors responsible for this effect are currently unknown. A novel polysaccharide， ATP-1， was isolated and purified from the red alga A. taxiformis， and its structural and immunomodulatory properties were determined. ATP-1 is a neutral polysaccharide with a molecular weight of 307.978 kDa and is primarily composed of galactose (94.07%)， glucose (1.27%)， and xylose (4.66%). Scanning electron microscopy and atomic force microscopy revealed that ATP-1 had an amorphous structure and was composed of molecular chain entanglement and intramolecular hydrogen bonding interactions. The microstructure of ATP-1 exhibited asymmetric sheet–like cracks and pores. Results from immunomodulatory activity showed that ATP-1 promoted inducible nitric oxide (NO) synthase and cyclooxygenase (COX)-2 protein expression in RAW264.7 macrophages， improved macrophage phagocytic ability， and stimulated cytokine production (NO， tumor necrosis factor [TNF]-α， and interleukin [IL]-6). Quantitative proteome analysis identified 178 differentially expressed proteins (70 upregulated and 108 downregulated) that were involved in various molecular pathways， among which， TNF was one of the 20 most common and significant signaling pathways in inflammation and immunoregulation. Western blotting indicated that ATP-1 significantly upregulated the expression of IKKα， IKKβ， COX-2， and TNF-α proteins in the TNF pathway. In contrast， ATP-1 downregulated the expression of IκBα， Fas， and AIPI. Results from molecular docking suggested that hydrogen bonding predominantly contributed to the affinity between TNF-α and galactose， glucose， and xylose. These findings indicated that ATP-1 may play an immunomodulatory role by activating the TNF signaling pathway. ATP-1 enhanced macrophage phagocytic capacity and stimulated the production of cytokines NO， TNF-α， and IL-6， thereb

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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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Creating burdock polysaccharide-oleanolic acid-ursolic acid nanoparticles to deliver enhanced anti-inflammatory effects:fabrication,structural characterization and property evaluation

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Food Science and Human Wellness 2023年第2期12卷 454-466页

作者： Shanshan Zhu Zhichang Qiu Xuguang Qiao Geoffrey I.N.Waterhouse Wenqing Zhu Wenting Zhao Qiuxia He Zhenjia Zheng Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes College of Food Science and EngineeringShandong Agricultural UniversityTai’an 271018China The School of Chemical Sciences The University of AucklandAuckland 1025New Zealand Institute of Agri-food Processing and Nutrition Vegetable Research CenterBeijing Academy of Agriculture and Forestry SciencesBeijing 100097China Biology Institute Qilu University of Technology(Shandong Academy of Sciences)Jinan 250103China

This study explored the potential of polysaccharides from Actium lappa(ALPs)as natural wall materials for producing ALP-based nanoparticles to deliver poorly water-soluble oleanolic acid(OA)and ursolic acid(UA).Encapsulating OA+UA with ALPs(ALP:OA+UA,50:1;OA:UA,1:1)changed the crystalline nature to a more amorphous state through hydrogen bonding and involving O-H/C-O/O-C-O ***-OA/UA nanoparticles had a particle size and zeta potential(in water)of 199.1 nm/-7.15 mV,with a narrow unimodal size distribution,and excellent pH,salt solution,temperature and storage *** with ALPs,ALPOA/UA nanoparticles showed enhanced anti-inflammatory activity(especially at a dose of 100μg/mL)in a CuSO-induced zebrafish inflammation model via down-regulating the NF-κB signalling pathway and gene expression of associated transcription factors and cytokines(TNF-α,IL-1βand IL-8).Therefore,ALP-based nanoparticles are natural and anti-inflammatory carriers for hydrophobic bioactive molecules.

关键词： Encapsulation Structural features Particle size Zeta potential Thermodynamic properties In vivo verification

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Heterostructured bimetallic phosphide nanowire arrays with latticetorsion interfaces for efficient overall water splitting

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Journal of Energy Chemistry 2023年第2期77卷 420-427,I0011页

作者： Hua Zhang Hongyi Li Yintang Zhou Fang Tan Ruijie Dai Xijun Liu Guangzhi Hu Laiming Jiang Anran Chen Renbing Wu School of Materials and Energy Institute for Ecological Research and Pollution Control of Plateau LakesSchool of Ecology and Environmental ScienceYunnan UniversityKunming 650091YunnanChina Department of Materials Science Fudan UniversityShanghai 200433China Guangzhou Panyu Polytechnic Guangzhou 511483GuangdongChina National Engineering Research Center for Marine Aquaculture Marine Science and Technology CollegeZhejiang Ocean UniversityZhoushan 316004ZhejiangChina MOE Key Laboratory of New Processing Technology for Non-ferrous Metals and Materials Guangxi Key Laboratory of Processing for Non-ferrous Metals and Featured MaterialsGuangxi UniversityNanning 530004GuangxiChina Engineering Research Center of Alternative Energy Materials&Devices Ministry of EducationSichuan UniversityChengdu 610065SichuanChina

Designing cost-effective and high-efficiency electrocatalysts is critical to the water splitting performance during hydrogen ***,we have developed Fe_(2)P-Co_(2)P heterostructure nanowire arrays with excellent lattice torsions and grain boundaries for highly efficient water *** to the microstructural investigations and theoretical calculations,the lattice torsion interface not only contributes to the exposure of more active sites but also effectively tunes the adsorption energy of hydrogen/oxygen intermediates via the accumulation of charge *** a result,the Fe_(2)P-Co_(2)P heterostructure nanowire array exhibits exceptional bifunctional catalytic activity with overpotentials of 65 and 198 mV at 10 mA cm^(-2) for hydrogen and oxygen evolution reactions,***,the Fe_(2)P-Co_(2)P/NF-assembled electrolyzer can deliver 10 mA cm^(-2) at an ultralow voltage of1.51 V while resulting in a high solar-to-hydrogen conversion efficiency of 19.8%in the solar-driven water electrolysis cell.

关键词： Transition metal phosphide Lattice torsion Heterogeneous interfaces Water splitting Theoretical calculation

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Effects of fermentation conditions on physicochemical properties and flavor quality of fermented bayberry juice

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Food quality and Safety 2022年第2期6卷 330-340页

作者： Ying Chen Feifei Liu Jin Chen Jianle Chen Shiguo Chen Dan Wu Xingqian Ye Huan Cheng Collge of Biosystems Engineering and Food Science National-Local Joint Engineering Laboratory of Itelligent 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 ControlFuli Institute of Food ScienceZhejiang UniversityHangzhouChina Zhejiang University Zhongyuan Institute ZhengzhouChina Shandong(Linyi)Institute of Modern Agriculture Zhejiang UniversityLinyiChina Ningbo Research Institute Zhejiang UniversityNingboChina

Probiotic fermented fruit juice could improve intestinal health with better sensory *** effects of fermentation conditions on flavor quality of fermented bayberry juice were compared through microbial viability and sensory *** by combined Streptococcus thermophilus(ST)and Lactobaillus acidophilus(L A)resulted in higher microbial viability and sensory evaluation *** fermentation con-ditions were optimized by orthogonal experimental design and Technique for Order Preference by Similarity to an Ildeal Solution analysis(ST and LA in a mass ratio of 3:1;0.6%(mass concentration)inoculation;fermentation time,48 h,at 37℃;10%(mass concentration)added sucrose).Fermentation under these conditions decreased the anthocyanin content of the juice,maintained the total phenolic content,and slightly de-creased the antioxidant *** reduced aroma volatiles from 42 in fresh juice to 33,as determined by gas chromatography-mass spectrometry-olfactometry(GC-MS-O),the aldehyde content decreased and the alcohol content *** acid fermented bayberry juice by ST and LA produced a beverage with desirable consumer attributes,combining the health benefits of fresh juice and probiotics.

关键词： Bayberry juice fermentation lactic acid bacteria combined probiotics aroma

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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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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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Smartphone-based colorimetric detection of formaldehyde in the air

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Building Simulation 2024年第11期17卷 2007-2015页

作者： Meng Yang Jin Ye Tao Yu Ying Song Hua Qian Tianyi Liu Yang Chen Junqi Wang Shi-jie Cao Cong Liu School of Energy and Environment Southeast UniversityNanjing210096China School of Energy and Power Jiangsu University of Science and TechnologyZhenjiangJiangsu212100China Wuhan Second Ship Design and Research Institute Wuhan430205China Hubei Provincial Engineering and Technology Research Center for Food Quality and Safety Test Hubei Provincial Institute for Food Supervision and TestWuhan430075China Laboratory of Image Science and Technology the School of Computer Science and EngineeringSoutheast UniversityNanjingChina Jiangsu Provincial Joint International Research Laboratory of Medical Information Processing Southeast UniversityNanjingChina School of Cyber Science and Engineering Southeast UniversityNanjingChina Key Laboratory of Computer Network and Information Integration Southeast UniversityMinistry of EducationNanjingChina School of Architecture Southeast UniversityNanjingChina Jiangsu Province Engineering Research Center of Urban Heat and Pollution Control Southeast UniversityNanjingChina Global Centre for Clean Air Research(GCARE) University of SurreyGuildfordUK

Adverse impacts of exposure to formaldehyde on human health significantly increases attention in monitoring formaldehyde concentrations in the *** formaldehyde detection methods typically rely on large and costly instruments and requires high skills of expertise,preventing it from being widely accessible to *** study introduced a novel approach utilizing smartphone-based colorimetric *** of green channel signals of digital images by a smartphone successfully capture variation of purple color of 4-amino-3-hydrazino-5-mercapto-1,2,4-triazol solution,which is proportional to formaldehyde *** is because that green and purple are complimentary color pairs.A calibration curve was established between green channel signals and formaldehyde concentrations,with a correlation coefficient of *** limit of the smartphone-based method is 0.008 mg/m^(3).Measurement errors decrease as formaldehyde concentrations increase,with median relative errors of 34%,17%,and 6%for concentration ranges of 0–0.06 mg/m^(3),0.06–0.12 mg/m^(3),and 0.12–0.35 mg/m^(3),*** method replaced scientific instrumentation with ordinary items,greatly reducing cost and operation *** would provide an opportunity to realize onsite measurements for formaldehyde by occupants themselves and increase awareness of air quality for better health protection.

关键词： indoor air quality VOC RGB color identification machine vision

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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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Cultured biomass enhances the flavor and nutrition characteristics of biomass/plant hybrid cultured meatballs

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Food research International 2025年 214卷 116627页

作者： Meng, Zi-Qing Tang, Chang-Bo Tao, Tian-yi Song, Wenjuan Li, Chun-Bao Qi, Jun Ding, Shi-jie Zhou, Guang-Hong State Key Laboratory of Meat Quality Control and Cultured Meat Development MOST Key Laboratory of Meat Processing MARA Key Laboratory of Meat Processing and Quality Control MOE Key Laboratory of Meat Processing MOA Jiangsu Innovative Center of Meat Production Processing and Quality Control College of Food Science and Technology Nanjing Agricultural University Nanjing210095 China College of Animal Science and Technology Nanjing Agricultural University Nanjing210095 China Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization Ministry of Agriculture and Rural Affairs Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products College of Tea & Food Science and Technology Anhui Agricultural University Hefei23006 China Nanjing Joes Future Food Technology Co. Ltd. Jiangsu Province Nanjing211225 China

Cultured biomass, as a novel food ingredient, significantly contributes to providing meat-like flavor and nutrition. In this study, cultured porcine fat biomass (hereafter referred to as "biomass") was used as a fat substitute in the biomass/plant hybrid cultured meatballs (BPMs) to investigate the effect of biomass levels (0 %, 10 %, 20 %, and 30 %) on the flavor and nutritional characteristics, compared to the FPM-10 % group containing 10 % pig subcutaneous fat. Results showed that increasing biomass levels significantly enhanced the protein, fat, and total amino acid content of BPMs (p © 2025

关键词： Flavor compounds

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