JOURNAL OF MEDICINAL CHEMISTRY
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2025
·
IF 6.8
Long Tian,Taoran Wang,Liang Luan,Zhao Meng,Jiaqi Han,Chunhui Zhao,Yijie Xu,Chunlan Zeng,Weifeng Ye,Shuyuan Jiang,Li Zhang,Jiye Yin,Qingbin Meng,Song Li
Antimicrobial peptides (AMPs) are considered promising agents to solve the problem of antibiotic resistance due to their unique membrane-disruption mechanism. In this research, de novo terminally symmetric β-turn AMPs were designed by combining the β-turn sequences derived from Tritrpticin with alternately arranged cationic and hydrophobic amino acid sequences. The structure–activity relationship of the peptides was studied. Among the designed peptides, P-07 (KIKIKPWWWPKIKIK-NH2) exhibited potent antimicrobial activity against all the tested bacterial strains, showing the highest bacterial selectivity, relatively low cytotoxicity, high bactericidal efficiency, and low potential to induce bacterial resistance. The antimicrobial mechanisms of P-07 involving membrane-disruption and lipopolysaccharide-binding were proven. Moreover, the in vivo studies confirmed the wound-healing ability of P-07 using a mice bacteria-infected full-thickness wound model. Taken together, P-07 showed great promise in the treatment of multidrug-resistant bacterial infections.
研究领域:
微生物学
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药物开发
·
分子生物学
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产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2024
·
IF 8.5
Yu Wang,Jing-jing Yuan,Ya-ru Zhang,Xing Chen,Jia-le Wang,Bo Chen,Ke Li,Yan-hong Bai
Chickpea protein (CP) is a promising plant protein ingredient, but the poor solubility has limited its broad application. In this study, heating followed by high-pressure homogenization (HPH) was used to improve the solubility of CP. The results showed that combined heat (80℃, 30 min) and HPH (80 MPa, 2 cycles) treatment exhibited an additive effect in improving the solubility of CP. This improvement could be attributed to the dissociation and the rearrangement of large insoluble protein aggregates into small-sized soluble protein aggregates, the increased exposure of hydrophobic residues and reactive sulfhydryl groups, the transformation of α-helices to β-sheets and β-turns. Moreover, the 11S subunits of CP could form reinforced disulfide covalent cross-links under heating + HPH, which may provide steric hindrance preventing the reassembly of large protein bodies. This work proposes an interesting approach to enhance the physicochemical properties of CP for tailoring techno-functional plant protein ingredients in food formulations.
研究领域:
食品科学
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蛋白质化学
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胶体科学
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产品关联
DOI
PubMed
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2025
·
IF 8.5
Lingfang Zhang,Shuzhen Yang,Congcong Wang,Qianyi Jiang,Xiaoxi Wang,Binghua Sun
The aim of this study was to investigate the mechanism of protein digestibility improvement by exploring the changes in structural characteristics of proteins in noodles with varying levels of mechanically activated starch. Therefore, different levels of mechanically activated wheat starch were mixed with refined wheat flour to produce noodles. Results showed that moderately mechanically activated starch could significantly improve protein digestibility and noodles containing 8.76 % damaged starch exhibited the highest protein digestibility of 88.97 %. This enhancement was due to the ability of moderately mechanically activated starch to hinder the cross-linking of γ-gliadin, D-LMS, and B/C-LMS via disulfide bonds and promote the transition from β-sheets to β-turns. Additionally, moderately mechanically activated starch induced protein unfolding by decreasing the α-helix content and facilitating the transformation from g-g-g to t-g-t conformations, thereby increasing the accessibility of enzymatic hydrolysis sites. However, excessively mechanically activated starch induced protein folding, as evidenced by an increase in the g-g-g conformations content and protein width (11.10), thus slightly reducing protein digestibility to 82.39 % in noodles containing 10.62 % damaged starch. Thus, the results of this study may provide new insights for the development of formulated foods with high protein digestibility for consumers in areas with limited economic resources.
研究领域:
食品科学
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营养学
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蛋白质化学
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产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2024
·
IF 8.5
Jie Jia,Xixi Zhang,Xin Jia,Jiayi Duan,Ziyan Wu,Xiaofan Deng,Junlin Ge
In this study, we investigated the protein structures, powder characteristics, as well as rehydration and emulsifying properties of spray-dried egg yolk powder after short-time lactic acid fermentation (3.5 h). Results indicate that fermentation improved the rehydration and emulsifying properties of yolk powder. Limosilactobacillus reuteri -fermented yolk powder exhibited better wettability due to the porous structure of particles and higher hydrophilicity. Lacticaseibacillus rhamnosus -fermented yolk powder had an enhanced coefficient of stability due to its smaller particles and higher surface charge. The higher water solubility of fermented yolk powder samples is mainly attributed to their lower hydrophobicity and higher zeta potential. The enhanced emulsifying activity of fermented yolk powder samples is primarily related to their increased β-turn structure and better solubility. Furthermore, fermentation treatment altered powder moisture content and bulk densities, while not affecting its flow behavior and thermal stability. This study provides an effective approach to improving the quality of yolk powder.
研究领域:
食品科学
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生物技术
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微生物学
✓ 已验证
DOI
PubMed
高影响因子
FOOD HYDROCOLLOIDS
·
2020
·
IF 7.053
Lin Yu,Chunhong Xiong,Jianke Li,Wenxiang Luo,Hui Xue,Rui Li,Yonggang Tu,Yan Zhao
In this study, changes in the gel properties, microstructure, and molecular interaction force during the formation of duck egg white (EW) gel induced by ethanol were investigated. Results showed that the viscosity of the EW increased with increasing ethanol concentration and treatment time. The hardness and cohesiveness of the formed gel increased first with prolonged treatment time, then decreased slightly, and finally almost kept stable. The increase in the centrifugal water holding capacity and transformation of immobile and free water into bound water was related to the increasingly compact structure of the gel network. The force that maintained the gel network was mainly ionic bond (~45%) and disulfide bonds (~45%). The hydrogen bond and hydrophobic interaction were extremely low. SDS-PAGE results showed that the ethanol-treated EW proteins were degraded to some extent, but the bands did not significantly change with time. The negative charge content and surface hydrophobicity of the protein increased continuously. The secondary structure of the EW gel showed that the mutual transformation of β -sheet, random coil, α -helix, and β -turn resulted in the good texture characteristics of the gel. The ethanol treatment promoted the disulfide bond cross-linking of the duck EW proteins, and the network structure of the EW gel became increasingly compact, resulting in a series of changes in the water retention and binding water content of the gel. Protein aggregation also occurred, which enhanced the hardness, springiness, and cohesiveness of the duck EW gel.
研究领域:
食品科学
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蛋白质化学
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生物物理学
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DOI
高影响因子
ULTRASONICS SONOCHEMISTRY
·
2022
·
IF 9.336
Zhihui Yu,Huirong Zhang,Haoran Guo,Lixin Zhang,Xiaoyu Zhang,Yisheng Chen
In this study, high intensity ultrasonication (HIU) was employed as an efficient tool to improve the gel property and in vitro digestibility of marinated egg (ME). The effects of HIU treatment at 100 W and 200 W for a series of time periods (0.5 h, 1 h, and 2 h) on the textural profiles, structural changes, and microstructures were also studied. After HIU treatment, the springiness and gumminess of ME white were enhanced. The water holding capacity reached the highest point (66.6%) when 0.5 h 200 W HIU was used. It was observed that 100 W HIU led to the highest zeta potential (-12.0 mV) and hydrophobicity (175.35 μg) of ME, indicating a high degree of electrostatic repulsion prevented agglomeration. HIU treatment at 100 W affected the dynamic rheological behaviors by boosting non-covalent bonds, which maintains the gel network's homogeneity. Meanwhile, the decreasing formation of α-helix, in contrast to β-turn, altered the aggregation behaviors of egg white gel. The microstructure of the 200 W HIU treated samples had porous colloidal network structures, and the in vitro digestibility (>75%) was increased after HIU. This work demonstrated that HIU could be a green and cost-effective tool for processing the egg product with high quality.
研究领域:
食品科学
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生物技术
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化学工程
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产品关联
DOI
PubMed
高影响因子
RSC Advances
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2016
·Vol. 6
·期 103
·100765-100771
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IF 3.289
Chang Shu,Eboka Majolene B. Sabi-mouka,Wen Yang,Zhongyang Li,Li Ding
In this work, we designed a self-assembly peptide hydrogel encapsulated paclitaxel (PTX) and suberoylanilide hydroxamic acid (SAHA) for cancer co-delivery (Nap–PTX–SAHA). The hydrogels exhibited uniform nanofibers that entangle to form stable networks and pore microstructures (about 140–180 nm) resulting in absorption and storage of hydrophobic drugs. The circular dichroism (CD) spectra of hydrogels exhibit β-turn-like features. Nap–PTX–SAHA hydrogels achieved control over different types of drugs loading and released by diffusion and relaxation processes. Hydrogels exhibited better therapeutic effect and greater synergetic effect compared to the free drugs in vitro and in vivo. Injection of the hydrogels appears to achieve long-term drug release with higher efficacy and better biocompatibility than free drugs. As for the drug biodistribution studies in tumor-bearing mice, the PTX and SAHA from Nap–PTX–SAHA gels uptake in liver, lung and tumor were more than that of free PTX and SAHA. In comparison with free PTX or SAHA, the Nap–PTX–SAHA gels lower the uptake of released drug significantly in the heart, spleen, and kidney to reduce the cardiotoxicity and renaltoxicity. In conclusion, the Nap–PTX–SAHA gels certainly reduce the side effects of PTX and SAHA, enhance synergistic anticancer effects and suppress the drug resistance of PTX. This strategy can be a basis for designing appropriate clinical trials and will hold promise in nanomedicine for different drug combinations.
研究领域:
药学
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癌症研究
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纳米技术
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药物递送系统
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生物医学工程
✓ 已验证
DOI
高影响因子
Innovative Food Science & Emerging Technologies
·
2019
·
IF 4.085
Ming Dong,Yujuan Xu,Yumei Zhang,Minyi Han,Peng Wang,Xinglian Xu,Guanghong Zhou
The present study was performed to clarify the effects of pulsed electric field (PEF) on the physicochemical properties and conformations of myofibrillar proteins (MPs) extracted from pale, soft, exudative (PSE)-like chicken breast meat. Various PEF parameters, including the electric field intensity (0–28 kV/cm) and pulse frequency (0–1000 Hz), were varied. The results showed that as the PEF intensity increased, the solubility, surface hydrophobicity and sulfhydryl group content of the MPs were significantly improved. However, when the intensity exceeded 18 kV/cm, these properties declined, which was possibly due to protein aggregation caused by functional group interactions. Additionally, the PEF treatment altered the rheological properties of PSE-like MPs and induced the formation of low-elasticity MPs. However, sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) demonstrated that the primary structure of the MPs was not altered after the PEF treatment. According to the circular dichroism (CD) spectroscopy results, the α-helix contents of the PEF-treated samples were increased but the β-turn and random coil contents were reduced. Industrial relevance The occurrence of PSE-like chicken meat is one of the most serious quality issues worldwide and can decrease the consumer's purchasing desire and result in extensive economic losses for the poultry processing industry. MPs play a vital role in the qualitative characteristics of chicken products. As a potential novel processing technology, PEF has potential applications for improving the functionality of PSE-like chicken protein to expand its application in the food industry.
研究领域:
食品科学
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蛋白质化学
·
肉类加工
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产品关联
DOI
高影响因子
FOOD CHEMISTRY
·
2020
·
IF 6.306
Hui Xue,Yonggang Tu,Meng Xu,Mingfu Liao,Wenxiang Luo,Weibo Guo,Guowen Zhang,Yan Zhao
In this paper, changes in physicochemical properties, gel structure and in vitro digestion of marinated egg with spice or tea during braising were investigated. Results indicated that the moisture content and surface hydrophobicity of marinated egg white showed an overall decreased trend. The springiness of marinated egg white showed an increased trend, and the hardness in the late stage showed an increased trend. Microstructure showed that compact gel structures formed many holes during the braising. Intermolecular forces showed that ionic bonds and disulfide bonds played a dominant role in the marinated egg white. Secondary structure showed that the β-turn showed a decreased trend, contrary to that of random coils and α-helices. Appropriate braising increased the digestibility of marinated egg white, but excessively long-time braising could reduce it. Both spice and tea braising could improve the gel strength of protein, and the tea braising was also slightly better than spice braising.
研究领域:
食品科学
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化学
·
生物学
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产品关联
DOI
PubMed
高影响因子
Frontiers in Nutrition
·
2023
·
IF 5
Wang Yin,Guo Yangkai,Zhang Longtao,Yuan Meilan,Zhao Li,Bai Chunqing,McClements David Julian
The objective of this work was to explore the possibility of improving the antioxidant capacity and application of whey protein (WP) through non-covalent interactions with hesperidin (HES), a citrus polyphenol with nutraceutical activity. The interaction mechanism was elucidated using several spectroscopic methods and molecular docking analysis. The antioxidant capacity of the WP-HES complexes was analyzed and compared to that of the proteins alone. Moreover, the resistance of oil-in-water emulsions formulated using the WP-HES complexes as antioxidant emulsifiers to changes in environmental conditions (pH, ion strength, and oxidant) was evaluated. Our results showed that HES was incorporated into a single hydrophobic cavity in the WP molecule, where it was mainly held by hydrophobic attractive forces. As a result, the microenvironments of the non-polar tyrosine and tryptophan residues in the protein molecules were altered after complexation. Moreover, the α-helix and β-sheet regions in the protein decreased after complexation, while the β-turn and random regions increased. The antioxidant capacity of the WP-HES complexes was greater than that of the proteins alone. Non-radiative energy transfer from WP to HES was detected during complex formation. Compared to WP alone, the WP-HES complexes produced emulsions with smaller mean droplet diameters, exhibited higher pH and salt stability, and had better oxidative stability. The magnitude of these effects increased as the HES concentration was increased. This research would supply valuable information on the nature of the interactions between WP and HES. Moreover, it may lead to the creation of dual-function antioxidant emulsifiers for application in emulsified food products.
研究领域:
食品科学
·
化学
·
营养学
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产品关联
DOI
PubMed
高影响因子
NEW JOURNAL OF CHEMISTRY
·
2020
·Vol. 44
·期 17
·6799-6809
·
IF 3.288
Yongjie Liu,Hao Chen,Huilong Xiang,Huan Lei,Di Zhang,Yinsheng Qiu,Lingyun Xu
Diosmetin, as a methoxyflavone compound, was investigated for its interaction and mechanism with xanthine oxidase (XOD), which is a key enzyme catalyzing xanthine to uric acid and finally causing hyperuricemia. Using a kinetic analysis method, diosmetin was shown to possess a strong inhibitory activity for XOD in a reversibly competitive manner with an IC50 value of (5.08 ± 0.48) × 10−6 mol L−1. The results of fluorescence titrations showed that the combination of diosmetin with XOD gave spontaneous, exothermic static quenching, and hydrogen bonding and van der Waals forces were the main driving forces. It was suggested that diosmetin increased the polarity of the tyrosine and tryptophan microenvironment of XOD by synchronous fluorescence analysis. The results of ultraviolet absorption spectroscopy, circular dichroism and molecular docking showed that diosmetin could bind to the active site of XOD to form a new diosmetin–XOD complex. In these experiments, diosmetin reduced the content of α-helices, β-sheets and β-turns of XOD, which led to the instability of the XOD structure and the decrease of its catalytic function. Furthermore, the 4′-methoxy group of diosmetin had a higher affinity for XOD than the 4′-hydroxyl group of luteolin. To the best of our knowledge, this is the first comprehensive report to present the inhibitory activities of diosmetin against XOD.
研究领域:
药理学
·
生物化学
·
分子生物学
✓ 已验证
产品关联
DOI
高影响因子
危险品化学品经营许可证（带存储）