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Improvement of anti-inflammatory efficacy of apigenin by shrimp (Penaeus vannamei) powder/κ-carrageenan hydrogel in dextran sulfate sodium-induced colitis

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Food chemistry 2025年 488卷 144897页

作者： Yingrui Wang Qian Zhang Jianan Liu Tianqi Zhou Jianan Yan Ce Wang Bin Lai Haitao Wu SKL of Marine Food Processing & Safety Control National Engineering Research Center of Seafood Collaborative Innovation Center of Seafood Deep Processing Key Laboratory of Aquatic Product Processing and Quality Control School of Food Science and Technology Dalian Polytechnic University Dalian 116034 PR China. SKL of Marine Food Processing & Safety Control National Engineering Research Center of Seafood Collaborative Innovation Center of Seafood Deep Processing Key Laboratory of Aquatic Product Processing and Quality Control School of Food Science and Technology Dalian Polytechnic University Dalian 116034 PR China. Electronic address: wht205@***.

Shrimp (Penaeus vannamei) powder/κ-carrageenan (SP/KC) hydrogel was used to improve the anti-inflammatory efficacy of apigenin (API) with elastic gel properties and dense honeycomb microstructures. Ulcerative colitis (UC) mice were gavaged with API and SP/KC/API, respectively, to evaluate the effectiveness of SP/KC. Compared with API group, the weight loss and colon shortening of UC mice in the SP/KC/API group were alleviated from 35.8 % to 40.9 % and 14.7 % to 24.0 %, respectively. Furthermore, SP/KC/API positively affected the expression of oxidative stress and inflammation. Compared to API group, MPO and iNOS activities in colonic tissue decreased by 1.2-fold, and serum expression of TNF-α was reduced by 6.6-fold. In comparison with API, the anti-inflammatory IL-10 level in SP/KC/API group increased by 4.2 %. Moreover, the beneficial bacteria Verrucomicrobiota of SP/KC/API group presented a 39.3 % improvement over API group. These results suggested that SP/KC effectively improved the effect of API in alleviating DSS-induced inflammation in UC mice.

关键词： Apigenin Gut flora Shrimp powder Ulcerative colitis Κ-Carrageenan

Exploring the Gelation Potentials of Chicken Heart Batter: From By-Product to Product

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SSRN 2024年

作者： Li, Mingxia Jiang, Langye Guo, Zonglin Lin, Jie Zheng, Hua Lin, Wencheng Zeng, Haili Wu, Jiankun Lei, Hongtao Wu, Shaozong Guangdong Provincial Key Laboratory of Food Quality and Safety National-Local Joint Engineering Research Center for Processing and Safety Control of Livestock and Poultry Products College of Food Science South China Agricultural University Guangzhou510642 China Universite Paris-Saclay INRAE AgroParisTech UMR SayFood Palaiseau91120 France Guangdong Provincial Animal Virus Vector Vaccine Engineering Technology Research Center College of Animal Science South China Agricultural University Guangzhou510642 China Guangzhou Dublin International College of Life Sciences and Technology South China Agricultural University Guangzhou510642 China Wuzhou Aquatic Technology Promotion Station China

Chicken heart is the by-product of great amount in poultry industry owing to concentrated slaughter development, however, whose potential in food application is unclear. The gelation of chicken heart has great difficulties due to the muscle structure and protein structure of the heart. Therefore, different levels of sodium alginate (SA) were added into chicken heart batter (CHB) to investigate the gelation strategies. The results showed that the cooking loss of chicken heart gel (CHG) decreased by increasing SA level (0.12%-0.48%)，along with improved hardness, gumminess and chewiness. The G' and G" of CHB increased along with the SA addition, which mainly relates to hydrophobic interactions and disulfide bonds, followed by ionic bond and hydrogen bond. SA induced increased percentage of immobilized water and bound water. Moreover, the protein-SA interpenetrating network became denser and more uniform along with increased SA in CLSM and SEM images until CHG of 0.48% SA. © 2024, The Authors. All rights reserved.

关键词： Hydrogen bonds

Preparation of a highly specific and sensitive monoclonal antibody against tilmicosin and its application in lateral flow immunoassay

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One Health Advances 2023年第1期1卷 1-9页

作者： Youyi Wang Qingyue Li Guanghua Liang Huayun Li Zizhe Li Tian Gao Lianjun Song Xianqing Huang Dapeng Peng Xiya Zhang Henan Engineering Technology Research Center of Food Processing and Circulation Safety Control College of Food Science and TechnologyHenan Agricultural University63 Nongye RoadZhengzhou 450002HenanChina Development Center of Livestock and Veterinary Fuling DistrictNo.26 Liming North RoadChongqing 408000China Henan Province Measurement Standard and Product Quality Inspection and Testing Center Guancheng District10 White South RoadZhengzhou 450000HenanChina National Reference Laboratory of Veterinary Drug Residues Huazhong Agricultural UniversityWuhan 430070HubeiChina

To reduce the false positive results caused by cross reactivity of the antibodies with other structural analogues,it is crucial to prepare a high specificity and sensitivity antibody against target for developing an accurate *** this study,tilmicosin(TM)was selected as a model ***,two-dimensional similarity,electrostatic potential energy,mulliken atomic charges and overlapping of different haptens with TM were calculated using Gaussian 09W and Discovery studio,and the newly designed TM-HS was selected as the optimal ***,a monoclonal antibody(mAb 12C8)was produced with the half maximal inhibitory concentration(IC50)of 0.36 ng/mL,and negligible cross-reactivity(CR)with other ***,a lateral flow immunoassay(LFA)for the detection of TM based on amorphous carbon nanoparticles(ACNPs)labeled mAb 12C8 was developed by the reflectance value under natural *** recoveries of TM ranged from 83.18%to 103.25%with a coefficient of variation(CV)<12.47%.The results showed that the cut-off value of TM in milk samples was 1 ng/mL,and the limits of detection(LODs)for chicken muscle,bovine muscle,porcine muscle and porcine liver samples were 5.23,5.98,6.85 and 7.31μg/kg,*** addition,40 real samples were tested by the LFA,and the detection results were consisted with that of high-performance liquid chromatography-UV detector(HPLC-UV).Those results indicated that the developed LFA is an accurate and useful tool for on-site screening of TM in milk and animal tissues.

关键词： Hapten design Monoclonal antibody High sensitivity Tilmicosin Lateral flow immunoassay

Evaluation of the Effect of Saccharomyces Cerevisiae on the Non-Volatile Compounds in Semi-Dry Coffee Beans Using Widely-Targeted Metabolomics Analysis

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SSRN 2024年

作者： Yu, Xinxin Huang, Mei Hu, Rongsuo Fu, Xingfei Dong, Wenjiang Spice and Beverage Research Institute Chinese Academy of Tropical Agricultural Sciences Hainan Wanning571533 China Institute oftropicalandsubtropicalcashcrops Yunnan Academy ofAgriculturalSciences Yunnan Baoshan678000 China SchoolofFoodScience andEngineering Ningxia University Ningxia Yinchuan750021 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

Non-volatile flavor compounds directly determine the quality of coffee products, and the coffee fermentation process could significantly affect the flavor compounds. In this study, four single Saccharomyces cerevisiae [CMCC 1425 (HK), CMCC 1557 (JK), CMCC 1793 (GK), CMCC 32762 (ZK)], one mixed S. cerevisiae (MK), and natural fermentation (CK) were used to treated coffee berries, and the influences of the types of starter on non-volatile metabolites and coffee quality were assessed by sensory evaluation and widely-targeted metabolomics analysis. The correlation between the key differential metabolites and the sensory attributes was determined using the partial least squares regression (PLSR). The results indicated that S. cerevisiae led to a significant change in the color of the coffee and improved their aftertaste, overall, and balance. A total of 127 key differential non-volatile metabolites, including organic acids, phenolic acids, flavonoids and alkaloids etc., were identified of the GK, HK, JK, MK and ZK compared to the CK. Most of the evaluated flavonoids were decreased in GK and ZK, and the alkaloids and organic acids exhibited reduction in the HK, relative to CK. An increase in luteolin and manninotriose* was noted in all S. cerevisiae fermentation coffee samples and the increase was the most significant in the HK, although it was the only that caused a decrease in coumarin. The PLSR revealed that most of the differential metabolites were positively correlated to the sensory characteristics. These findings provided a theoretical basis for future studies on using various yeast strains to improve coffee flavor and quality. © 2024, The Authors. All rights reserved.

关键词： Yeast

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

Effect of Five Lactic Acid Bacteria on the Flavor quality of Fermented Sweet Potato Juice

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SSRN 2024年

作者： Fan, Xinguang Liang, Bin Bai, Xue Li, Xiaohe Kong, Yanhui Li, Xiulian Zeng, Xiangquan Liu, Wenli Li, Huamin Sun, Shuyang Wang, Yunfan Gong, Hansheng 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 School of Health YanTai Nanshan University Shandong Longkou265713 China Yantai Landscape Construction and Maintenance Center Shandong Yantai264000 China School of Pharmacy Binzhou Medical University Shandong Yantai264003 China Department of Food Science College of Agriculture Purdue University West LafayetteIN47906 United States

The purpose of this research was to assess the impact of 5 lactic acid bacteria (LAB), Lactiplantibacillus plantarum, Lacticaseibacillus casei, Streptococcus thermophilus, Lacticaseibacillus rhamnosus and Lactobacillus delbrueckii subsp. bulgaricus on the characteristic flavor of the fermented sweet potato juice. Following the fermentation process, significant variations were observed in the concentrations of sugars, organic acids, as well as the overall volatile aroma compounds. LAB can effectively facilitate the production of volatile organic compounds (VOCs), including acids and ketones, thereby enhancing the aroma quality. Inoculation fermentation by LAB decreased the sweet and nutty odor, and increased fresh, floral, and citrus aroma of the sweet potato juice. The sweet potato juice fermented by 5 lactic acid bacteria strains had different flavor features, while the sample of Lp10 showed the highest overall acceptability. Compared to other strains, L. plantarum exerted a more significant influence on the volatile compounds present in fermented sweet potato juice. © 2024, The Authors. All rights reserved.

关键词： Ketones

Antibacterial Mechanism of Phenyllactic Acid Against Mucor Investigated Through Proteomic Analysis

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SSRN 2024年

作者： Zhang, Chaoqi Guo, Mingmei Kong, Yanhui Zhang, Juanyue Wang, Jingyue Sun, Shuyang Li, Xiulian Zeng, Xiangquan Gong, Hansheng Fan, Xinguang College 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 Mudan District Mudan Street Sub-district Office Shandong Heze274000 China Yantai Landscape Construction and Maintenance Center Shandong Yantai264000 China College of Pharmacy Binzhou Medical University Shandong Yantai264003 China Department of Food Science College of Agriculture Purdue University West LafayetteIN47906 United States

The primary inhibitory targets of D-PLA and L-PLA on Mucor were investigated using Mucor racemosus LD3.0026 isolated from naturally spoiled cherry as an indicator bacteria. The results demonstrated that the MIC of PLA to inhibit Mucor was 12.5 mmol·L-1. Results showed the growing cells at the tip of the Mucor were not visibly deformed and there was no damage to the cell wall following PLA treatment but PLA can damage the cell membrane and internal structure. The results of iTRAQ indicated that the Mucor mitochondrial respiratory chain may be the target of PLA, and PLA may inhibit the energy supply of Mucor. These results indicated that the bactericidal mechanism of PLA against mold was independent of its molecular configuration (D-type and L-type). The growth of Mucor were suppressed by PLA through destroying the organelle structure in mycelium and inhibiting energy metabolism. © 2024, The Authors. All rights reserved.

关键词： Metabolism

Insight into the Mechanism of Water-Insoluble Dietary Fiber from Star Anise (Illicium Verum Hook. F.) on Water-Holding Capacity of Myofibrillar Protein Gels

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SSRN 2023年

作者： Xu, Ying Qi, Jun Yu, Manman Zhang, Ruishu Lin, Hengxun Yan, Huimin Li, Chao Jia, Jingmin Yong, Hu Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization Ministry of Agriculture and Rural Affairs Anhui Engineering Laboratory for Agro-products Processing College of Tea & Food Science and Technology Anhui Agricultural University Hefei230036 China Key Laboratory of Agro-Products Processing Ministry of Agriculture and Rural Affairs Institute of Food Science and technology Chinese Academy of Agricultural Sciences Beijing100193 China School of Food Science and Technology National Engineering Research Center of Seafood Dalian Polytechnic University Dalian116034 China National Key Laboratory for Meat Quality Control and New Resource Creation Yurun Group Nanjing210041 China Suzhou Fuliji Liulaoer Roast Chicken Co. Ltd Suzhou234101 China Anhui Youzhi Youwei Food Co. Ltd Ma'anshan238253 China

This study aimed to determine the efficacy of star anise dietary fiber (SADF) in alleviating the oxidative damage of myofibrillar protein (MP) from the perspective of volatile components. SADF and EOs-free dietary fiber (NSADF) were added to oxidized MP. The addition of NSADF and SADF improved the water-holding capacity (WHC) and gel strength, with the 0.4% addition showing the highest values. Moreover, the WHC of MP from the SADF-treated group was significantly higher than that from the NSADF-treated group at the same dosage, suggesting that EOs in SADF improved the WHC through antioxidation. EOs in SADF prevented the attack of hydroxyl radicals on MP, increasing the β-sheet level and decreasing the random coil level, which was supported by the results of FT-IR, carbonyl content, and sulfhydryl content. Limonene and anisaldehyde present in EOs played an antioxidant role in hydroxyl radical-induced oxidation, and anisaldehyde could scavenge free radicals through demethoxylation. © 2023, The Authors. All rights reserved.

关键词： Antioxidants

Pectin and natamycin coating improves the quality and fungal diversity of jujube

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International journal of biological macromolecules 2025年第Pt 1期317卷 144749页

作者： Yanlong Liu Zhaoxiang Guo Tan Hu Qiongyin Liu Lulu Zhang Shuya Zhou Caili Zhang Hansheng Gong 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 Ludong University Yantai 264025 China. School of Materials Science and Engineering Nanyang Technological University Singapore 639798 Singapore. 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 Ludong University Yantai 264025 China. Electronic address: ncuskzhangcaili@***. 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 Ludong University Yantai 264025 China. Electronic address: hsgong_221@***.

Postharvest metabolism and fungal infection can diminish the quality of fresh jujube. In this study, a combined treatment using pectin and natamycin was employed to preserve jujube by concurrently controlling postharvest metabolism and decay. High-throughput sequencing was utilized to evaluate the effects of various treatments on the fungal community structure and diversity on the surface of jujube. The findings revealed that natamycin was evenly distributed on the surface of jujube with the assistance of pectin, enhancing its antifungal efficacy. Pectin effectively inhibited the increase in total soluble solids and weight loss, maintained higher levels of titratable acidity and firmness, and reduced the respiration rate of jujube. The combined treatment of pectin and natamycin resulted in the lowest decay rate of jujube. Amplicon sequencing revealed that the application of pectin and natamycin coating (PNC) enhanced the fungal alpha diversity on the surface of jujube. In addition, PNC reduced the relative abundance of the pathogenic fungus Diaporthe, thereby decreasing the decay rate of jujube. Consequently, PNC demonstrated potential in effectively enhancing the physicochemical properties and modulating the fungal community composition of jujube during refrigeration. The outcomes of this study will offer valuable insights for strategies in fruit preservation.

关键词： Jujube Natamycin Pectin coating