CHEMICO-BIOLOGICAL INTERACTIONS
·
2025
·
IF 5.4
Hong Pan,Qi Luo,Qiuyi Jing,Lin Chen,Ni Li,Chao Fang,Fuguo Shi
Acetaminophen (APAP)-induced liver injury is a leading cause of liver injury cases in some Western countries. Although APAP hepatotoxicity is well-documented, the precise mechanisms underlying its pathogenesis remain incompletely understood. This study investigates the role of endogenous aldehydes in exacerbating APAP-induced liver injury through covalent modification of hepatic proteins. Here, 74 free biogenic aldehydes were identified in the mouse liver following APAP administration. Among these, 47 aldehydes exhibited the ability to covalently bind to hepatic proteins, with 29 being reported in the liver for the first time. Protein adducts of 29 aldehydes peaked at 2-3 hours post-APAP treatment. Inhibition of APAP metabolic activation using the CYP2E1 inhibitor 4-methylpyrazole significantly reduced aldehyde-mediated protein adduction. Furthermore, activation of aldehyde dehydrogenase-2 by Alda-1 and the nucleophilic trapping reagent N-acetyl-L-lysine attenuated both protein adduction by aldehydes and APAP-induced liver injury. Notably, these biogenic aldehydes demonstrated intrinsic hepatotoxicity, with their combined effects leading to liver injury through additive covalent protein modifications. Additionally, aldehydes induced c-Jun amino-terminal kinase phosphorylation, further amplifying APAP-induced liver damage. In conclusion, our findings reveal that endogenous aldehydes triggered by the reactive metabolite of APAP amplify liver damage through “additive effects” on covalent protein modification. This study provides novel insights into the mechanisms of APAP hepatotoxicity and highlights potential therapeutic targets for mitigating liver injury.
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高影响因子
FOOD CHEMISTRY
·
2026
·
IF 9.8
Xian Chen,Guangsen Fan,Wanying He,Peng Wang,Jingzhang Geng,Chunmei Gou,Ping Zhan,Honglei Tian
The characteristic flavor of mutton, commonly described as “muttony” or “goaty”, limits consumer acceptance and market potential. This study evaluated the effects of four thyme phenolics, including gallic acid (GA), rosmarinic acid (RA), scutellarin (SCU), and apigenin-7-O-glucuronide (A7G), on the interaction between myofibrillar protein (MP) and six key off-flavor compounds. Gas chromatography-mass spectrometry showed that all four phenolics reduced MP binding with odorants and enhanced their release, with SCU and RA showing the strongest effects. Spectroscopic analyses demonstrated that phenolics induced MP conformational changes, such as decreased α-helix and β-sheet content, reduced surface hydrophobicity, and lower sulfhydryl levels. Docking and simulation confirmed that hydrophobic interactions and hydrogen bonding dominated phenolic-MP binding, and SCU exhibited the highest binding stability among tested phenolics and was likely to competitively displace 4-methyloctanoic acid. These findings provide molecular insights into how thyme phenolics promote off-flavor release and support their application in improving mutton sensory quality.
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FOOD RESEARCH INTERNATIONAL
·
2026
·
IF 8
Haining Guan,Wenxiu Zhang,Yanli Tian,Miaoqing Chen,Dengyong Liu,Xiaoqin Diao
This study systematically elucidated the molecular interaction mechanisms between sarcoplasmic protein (SP) and flavor aldehydes including ( E,E )-2,4-decadienal, ( E )-2-decenal, ( E,E )-2,4-heptadienal, ( E )-2-heptenal, ( E )-2-octenal, and ( E )-2-nonenal. The results indicated that the binding capacity of these aldehydes was positively correlated with protein concentration ( P < 0.05). Furthermore, they notably induced SP unfolding, as evidenced by increased surface hydrophobicity and sulfhydryl content, concomitantly with diminished thermal stability. Critically, UV absorption and fluorescence spectroscopy analyses further verified the occurrence of interactions. Molecular docking simulations distinctly revealed that ( E,E )-2,4-decadienal exhibited the strongest binding affinity with SP. Furthermore, fluorescence quenching experiments demonstrated that the quenching process by ( E,E )-2,4-decadienal entailed both static and dynamic mechanisms. Thermodynamic analysis indicated that the interaction was primarily driven by van der Waals forces and hydrogen bonding. Synchronous fluorescence and infrared spectroscopy indicated that this binding provoked adaptive conformational rearrangements within the local microenvironment and the overall secondary structure of SP. Collectively, this investigation elucidates the interaction mechanism between flavor aldehydes and SP at the molecular level, providing insights for understanding flavor retention and release in food systems.
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Food Chemistry-X
·
2023
·
IF 6.1
Chang He,Jingtao Zhou,Yuchuan Li,De zhang,Bernard Ntezimana,Junyu Zhu,Xiaoyong Wang,Wenluan Xu,Xiaoju Wen,Yuqiong Chen,Zhi Yu,Yu Wang,Dejiang Ni
This study delved into the aroma characteristics of “Qingxiang” oolong tea, analyzing six different cultivars and their processing modes. The findings showed that both cultivars and processing modes have a significant impact on the oolong tea aroma system. The study identified 18 terpenoid volatiles (VTs), 11 amino-acid-derived volatiles (AADVs), 15 fatty-acid-derived volatiles (FADVs), 3 carotenoid-derived volatiles (CDVs), and 10 other compounds in oolong tea that differentiate it from green and black tea. The turn-over stage was found to be the primary processing stage for oolong tea aroma formation. Molecular sensory analysis revealed that the “fresh” odor attribute is the basis for its aroma, while “floral and fruity” fragrances are its aroma characteristics. The perception of oolong tea as “fresh” and “floral and fruity” is influenced by the interactions of its aroma components. These findings provide a new basis for breed improvement and process enhancement in oolong tea production.
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INDUSTRIAL CROPS AND PRODUCTS
·
2023
·
IF 5.9
Shuzhen Yang,Min He,Dongmei Li,John Shi,Litao Peng,Liu Jinjing
The antifungal activity of essential oils is closely related to their components and contents. The study aimed to explore the structural activity of essential oil (EO) components against Diaporthe fusicola and modes of action. The results showed most of the tested compounds showed inhibitory effects on the growth of D. fusicola and carvacrol was the strongest one with half maximal effective concentration (EC 50 ) of 11.21 μL/L. The chemical structures of the tested compounds had great influences on their antifungal activity, in which the presence of CHO group, C C group or Ar-OH group in any EO components significantly increase the antifungal potency, but the increment of carbon chain length of saturated fatty aldehyde decreased antifungal activity. In order to analyze the antifungal action mode of EO components, the correlations between EC 50 and oxidation-reduction potential (ORP), cell-membrane permeability and respiration inhibition of the tested compounds were further evaluated. The results showed antifungal activities of these EO components seemed to be accomplished by increase of cell membrane permeability and inhibition of the respiration of D. fusicola . The levels of increased membrane permeability, inhibited respiration and ORP of chemicals were all significantly correlated with EC 50 . This results indicated the action mode of these EO components against D. fusicola may be associated with the increment of cell membrane permeability and respiration inhibition via disrupting redox homeostasis in fungal cells, and oxidation-reduction property could be used as a secondary indicator for screening the antifungal agent from EO components.
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高影响因子
FOOD CHEMISTRY
·
2023
·
IF 8.8
Tianle Wu,Peng Wang,Yuyu Zhang,Ping Zhan,Yu Zhao,Honglei Tian,Wanying He
Mutton possesses a typical flavor, known as “muttony” or “goaty”, which significantly limits consumers’ acceptability and its further popularization. Generally, this unpleasant flavor originates from mutton tallow. Thus, we first characterized the key volatiles of the cooked mutton tallow (CMT) via gas chromatography-mass spectrometry/olfactometry (GC–MS/O) and odor activity value (OAV). Combined with aroma recombination and omission tests, eleven compounds, involving 4-methyloctanoic acid, 4-methynonanoic acid, octanoic acid, decanoic acid, hexanal, heptanal, ( E )-2-octenal, ( E )-2-nonenal, ( E )-2-decenal, 2-nonanone and 2-penty-furan, were screened out to be responsible for the “muttony” flavor. The objective of this study was to investigate the sensory property and acceptability of CMTs, elaborated with 4 different levels of thyme phenolic extract (TPE), through descriptive sensory analysis and key muttony-related compounds identification. The results showed that, of different TPEs employed, CMT plus TPE3 was the most effective strategy to control the key “muttony” contributors, thereby to improve flavor profile of CMT.
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Foods
·
2022
·Vol. 11
·期 12
·1740
·
IF 5.561
Cong Liu,Chao Wang,Tingting Zheng,Miaomiao Zhao,Wanying Gong,Qiaomei Wang,Liang Yan,Wenjie Zhang
The aroma profile of sun-dried black tea (SBT) was identified by headspace solid–phase microextraction (HS–SPME) coupled with gas chromatography–mass spectrometry (GC–MS) and gas chromatography–olfactometry (GC–O). A total of 37 scents were captured by using the GC–O technique, and 35 scents with odor intensities ranging from 1.09 ± 1.93 to 9.91 ± 0.29 were identified. Twenty-one compounds were further identified as key odor-active compounds with odor activity values (OAVs) greater than or equal to one. These key odor-active compounds were restructured with their detected concentrations, and the aroma profile of the selected SBT sample was successfully imitated to a certain extent. An omission test was performed by designing 25 models and confirmed that (E)-β-damascenone,β-ionone, dihydro-β-ionone, linalool, and geraniol were the key odor-active compounds for the aroma profile of SBT. Meanwhile, phenylethyl alcohol, (E)-2-decenal, hexanal, and methyl salicylate were also important to the aroma profile of SBT. This study can provide theoretical support for the improvement of the aroma quality of sun-dried black tea.Keywords:sun-dried black tea;odor-active compound;gas chromatography–olfactometry;odor activity value;aroma recombination;omission test
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JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
·
2022
·
IF 5.895
Yueqi An,Li Wen,Wenrong Li,Xuezhen Zhang,Yang Hu,Shanbai Xiong
The warmed-over flavor (WOF) in surimi gels was characterized by gas chromatography–ion mobility spectrometry, aroma extract dilution analysis, aroma recombination, and omission studies. Surimi gels with different WOF levels were prepared by different gelling temperatures, and surimi gels heated at 90, 100, and 121 °C were considered as the samples with light, strong, and medium WOF, respectively. Based on the quantification and odor activity values, 14 aldehydes, 2 ketones, 3 alcohols, 2 benzene-containing compounds, 2 N-containing compounds, 3 S-containing compounds, 3 lactones, undecanoic acid, and 4-methylphenol were recombined to build a spiked model for surimi gels with the strongest WOF, which showed the highest similarity with the original sample. Finally, a triangle test involving omission of the aroma compounds from the spiked model proved that the WOF in surimi gels was attributed to (E,E)-2,4-decadienal, heptanal, octanal, nonanal, decanal, (E)-2-nonenal, (E)-2-octenal, (E)-2-decenal, (E,E)-2,4-heptadienal, 2,3-pentanedione, 2,6-dimethylpyrazine, 2-propylpyridine, benzothiazole, 2-methoxybenzenethiol, and 2-furfurylthiol.
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FOOD CHEMISTRY
·
2022
·
IF 9.231
Sam Al-Dalali,Cong Li,Baocai Xu
This study aimed to evaluate the effect of frozen storage on the changes in volatile aldehydes (VAs), volatile alcohols (VCs), lipid oxidation, and fatty acid composition of marinated roasted beef meat. Thirty VAs and VCs were identified in all meat samples by using headspace solid-phase microextraction-gas chromatography-mass spectrometry. The total concentrations of VAs increased with storage periods up to four months and gradually decreased. Whereas the total concentrations of VCs decreased with prolonged storage periods. The contents of thiobarbituric acid reactive substances and hexanal increased with prolonged storage periods in all samples until four months and then gradually decreased except the hexanal contents in the control sample (BS1), which showed an increase up to six months. Saturated and monounsaturated fatty acids decreased after storage in all samples except the control. By contrast, polyunsaturated fatty acids increased with prolonged storage in all samples. The correlation analysis showed the positive correlation of flavor compounds with fatty acids, E-nose, and sensory notes.
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MICROCHEMICAL JOURNAL
·
2022
·
IF 5.304
Yanxin Li,Chong Ma,Jinmao You,Shijuan Zhang
Deuterated dansylhydrazine (d 6 -DH) was prepared by one step simple reaction, and applied to the stable isotope labeling (SIL) of aldehydes with the aid of commercially available dansylhydrazine (DH). Common multiple reaction monitoring (MRM) parameters was obtained by a few standard samples and then applied to other aldehydes. Hence levels of unknown aldehydes in real samples was identified using the sensitive MRM mode but not the traditional scan mode. The SIL strategy also enhanced the quantitation accuracy because samples and standards were d 6 -DH and DH labeled respectively, and then mass spectrum (MS) analyzed simultaneously. Analytes and standards were analyzed in identical MS conditions, and thus matrix effect which caused by different ionization efficiency between samples and standards was greatly minimized. The proposed method was applied to the SIL analysis of 21 aldehydes with limits of detection (LODs) ranged from 8.0 − 14.2 ng/kg. The recoveries were in the range of 85.3–96.4%, and the matrix effect was in the range of 90.1–102.6%.
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FOOD RESEARCH INTERNATIONAL
·
2020
·
IF 4.972
Chao Wang,Zhongrong He,Chenxia Zhang,Liping Du,Dongguang Xiao,Yongquan Xu
The objective of this study was to identify the released behavior of odor-active compounds of Pu-erh tea during the water-boiling extraction, as well as to explore the feasibility of aroma recovery using absorption oils. The behavior of odor-active compounds was identified by using piecewise recovered condensed water combined with sensory, GC-O, and GC–MS analysis. The power-function type kinetic model was the model that best fitted odor intensities, alcohols, methoxy-phenolics, esters, aldehydes, ketones, and total compounds of condensed water. The sensory quality of the condensed water was the best when 16% of added water was evaporated. Six absorption oils were evaluated, and paraffin oil (35 cSt) performed the best in terms of both absorption efficiency and sensory quality of the essential oil. Under the optimized conditions, the absorption and recovery efficiency of odor compounds reached 54.49% and 39.52%, respectively. The alcohols, aldehydes, and methoxy-phenolics exhibited higher absorption and recovery efficiency.
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Journal of Oceanology and Limnology
·
2019
·Vol. 37
·期 5
·1566-1581
·
IF 0
Shang Lixia,Hu Zhangxi,Tang Yingzhong
Carbonyl compounds, especially polyunsaturated aldehydes (PUAs), are increasingly reported as teratogenic to grazers and deleterious to phytoplankton. While PUAs have been considered to be mainly produced by diatoms after cell wounding, little is known about whether microalgae other than diatoms, particularly harmful algal bloom (HAB)-forming species, produce carbonyl compounds. In this study, we analyzed the carbonyl compounds from eight common HAB-forming species ( Akashiwo sanguinea, Karenia mikimotoi, Karlodinium veneficum, Margalefidinium polykrikoides, Prorocentrum donghaiense, P. minimum, Scrippsiella trochoidea , and Heterosigma akashiwo ) using gas chromatography-mass spectrometry in full scan and selected ion monitoring (SIM) modes. Our results show a ubiquitous presence of carbonyl compounds in both dissolved and particulate forms in all species we examined. In the full scan mode, 133 chromatographic peaks were detected from 51 samples altogether. Both the varieties of carbonyl compounds and their quantities were algal species dependent, although most of the carbonyl compounds could not be fully identified according to the mass spectral database only due to the unavailability of enough standards for all analytes. Aided with nine standards in SIM mode, we further identified and quantified all nine aldehydes (2-methyl-2-pentenal, trans-2-nonenal, cis-6-nonenal, 2,6-dimethyl-5-heptenal, trans-2-hexenal, trans-2-decenal, 2,4-heptadienal, trans-trans-2,4-octadienal, and trans-trans-2,4-decadienal). Four of these nine aldehydes were detected in particulate form, which confirmed that trans-2-nonenal could be produced by K. mikimotoi, Karl. veneficum, P. donghaiense, P. minimum, S. trochoidea , and H. akashiwo , 2,4-heptadienal and trans-trans-2,4-decadienal by A. sanguinea, M. polykrikoides , and S. trochoidea , and trans, trans-2,4-octadienal by S. trochoidea , respectively. We proved that some dinoflagellate and raphidophyte species could contribute to the pool of carbonyl compounds including PUAs in a marine ecosystem. Some carbonyl compounds, particularly those in high cell quota and/or dissolved concentration, may be related to fish-killing or allelopathy which needs further identification and quantification.
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危险品化学品经营许可证（带存储）