Foods
·
2024
·Vol. 13
·期 23
·3967
·
IF 4.7
Yiqun Jiang,Zhen Luo,Fenglan Xiang,Yubin Liu,Jin Yan,Jinmei Wang
Peptide aggregation inevitably occurs during hydrolysis, and insoluble peptide aggregates (ISPA) are used as feed for animals due to their poor water solubility and unpleasant bitter flavor. Ultrasound was used to fabricate soy peptide nanoparticles by reassembling ISPA, followed by spray-drying encapsulation to develop low-bitterness peptide microcapsules with soluble soybean polysaccharide (SSPS) and stevioside (STE) as wall materials. Powder properties, bitter taste, and the morphology of the microcapsules were evaluated. The formation of soluble peptide nanoparticles (<200 nm) was observed after ultrasound due to the reassembly of ISPA through the disruption of non-covalent intermolecular interactions. A gradual reduction in bitter taste was observed with increasing ultrasonic time. Moreover, spray-drying encapsulation with STE could effectively improve the flowability and wettability of the microcapsule powder owing to the rapid migration of surface-active STE to the atomized droplet surface, as evidenced by the lower angle of repose and wettability time. Peptide microcapsules with STE (spherical particles with smooth surfaces) exhibited lower density and reduced bitterness because STE (0–0.1%,w/w) exhibited an excellent bitter-masking effect. With high STE concentrations (>0.5%,w/w), microcapsules exhibited a higher bitter taste than unencapsulated peptides due to the increased surface distribution of STE on the microcapsules. These results provide an effective technique to improve the physicochemical properties of ISPA.
研究领域:
食品科学
·
生物技术
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD RESEARCH INTERNATIONAL
·
2021
·
IF 6.475
Xin Ying,Jiaxing Gao,Jing Lu,Changlu Ma,Jiaping Lv,Benu Adhikari,Bo Wang
Soy peptide solution (40%, w/w) was successfully encapsulated in a W 1 /O/W 2 double emulsion produced by a two-step emulsification process. Polyglycerol polyricinoleate (PGPR) was found to be an effective inner emulsifier compared to Span 60 and lecithin to produce stable W 1 /O primary emulsion. The primary emulsion was subsequently emulsified into an outer aqueous phase (W 2 ) containing octenyl succinic anhydride (OSA) starch and maltodextrin. The droplet size and encapsulation efficiency of the peptide solution in W 1 /O/W 2 emulsion were found to depend on the W 1 :O ratio, peptide concentration in the inner W 1 phase and homogenization condition of the secondary emulsification step. The double emulsion with the highest encapsulation efficiency (>80%) was prepared by: (i) using 40% (w/w) soy peptide solution as W 1 phase; (ii) controlling W 1 :O ratio at 3:7 (w/w) and (iii) homogenizing the emulsion at 10,000 rpm for 3 min. The freeze-dried microcapsule powder of W 1 /O/W 2 emulsion showed higher encapsulation efficiency (>70%) compared to spray-dried one. The freeze-dried microcapsule of W 1 /O/W 2 double emulsion developed in this study is a promising delivery matrix to encapsulate hydrophilic ingredients including peptides. Fourier-transform infrared spectroscopy (FTIR) spectra of the microcapsule powder indicated good compatibility between peptide and encapsulants.
研究领域:
食品科学
·
生物技术
✓ 已验证
DOI
高影响因子
FOOD CHEMISTRY
·
2022
·
IF 9.231
Xuelian Jing,Yongjian Cai,Tongxun Liu,Bifen Chen,Qiangzhong Zhao,Xinlun Deng,Mouming Zhao
A kind of yolk-free mayonnaise (YFM) with preferable quality was prepared by insoluble soy peptide aggregates (ISPA) in present work. The basic properties, rheology, texture, sensory quality, and stability for YFM with different concentration of ISPA were explored. As ISPA concentration increased from 1.50 wt% to 3.00 wt%, the droplet size of YFM decreased by 5.35 μm, while the storage and loss modulus increased 2.02 and 1.99 times, moreover, the thixotropic recovery percentage, hardness and gumminess of YFM increased to 95.84 %, 13.29 g and 10.05, respectively. Meanwhile, the ISPA concentration had positive effect on the oxidation stability and thermal stability for YFM. Noticeably, YFM with 2.75 wt% ISPA had good textural properties and sensory quality, which were close to those of commercial mayonnaise. In conclusion, YFM prepared by ISPA had low cholesterol level, which provided a new strategy for solving the health problems of traditional mayonnaise.
研究领域:
食品科学
·
生物化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2024
·
IF 6
Li Tao,Heyu Wang,Jingyi Wang,Jingwei Zhang,Lei Yu,Shixin Song
This study investigated glycosylation products via the Maillard reaction involving soy protein isolate (SPI)/soy peptide (SP) and ginseng polysaccharide (GP), examining their potential to enhance emulsion stability. SP-GP exhibited the highest grafting degree (55.69 ± 1.48%) in a notably brief reaction time (35 min) compared to SPI-GP (45 min). The amino acid compositions, sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) imaging, scanning electron microscopy imaging, and circular dichroism spectroscopy verified the formation of SPI-GP/SP-GP conjugates. SDS-PAGE showed that SPI-GP and SP-GP formed new bands, with molecular weights exceeding 254 and 45 kDa, respectively. The highest grafting degree in SP-GP resulted in the largest proportion of random coil (10.97 ± 0.82%). SP-GP achieved the highest emulsifying activity (31.26 ± 0.68 m 2 /g) at pH 9. Notably, using SP-GP as an emulsifier resulted in the most homogeneous emulsion with the smallest particle size (2.10 ± 0.02 μm), smallest span (1.32 ± 0.02), and highest absolute Zeta potential (50.20 ± 0.87 mV). Its creaming index remained at 0.00% for 21 days. SP-GP's inclusion curbed oxidation reactions and significantly amplified the overall emulsion stability. Consequently, the remarkable attributes of SP-GP position it as a highly promising emulsifier for employment in emulsion preparation.
研究领域:
食品科学
·
生物化学
✓ 已验证
产品关联
DOI
高影响因子
FOOD CHEMISTRY
·
2025
·
IF 9.8
Xiaoting Liu,Limei Yu,Yu Fang,Weijia Zhang,Guanghui Li,Xiaofang Zeng,Yuanhong Zhang
This study aimed to evaluate the potential of pH-driven assembled soy peptide nanoparticle (SPN) to prepare high internal phase emulsions (HIPEs) containing sweet orange essential oil (SOEO), and the effects of SPN concentration and oil phase fraction on the formation, stability and flavor release characteristics were investigated. Results showed that stable HIPEs with excellent self-supporting state were successfully fabricated at relative high SPN concentrations (0.5–3.0 wt%). And the increase in SPN concentration could cause smaller droplet size, better viscoelastic properties and stability. The flavor release of SOEO in SPN-stabilized HIPEs could be slowed down and modulated by regulating SPN concentration, and the retention of key flavor compound ( d -limonene) in SOEO encapsulated in HIPEs could be reached to higher than 70 % after 120 days of storage. All these indicated the effective encapsulation and delivery of SOEO in SPN-stabilized HIPEs and their prospective application as fat substitutes in plant-based food systems.
研究领域:
食品科学
·
生物材料
·
化学工程
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD RESEARCH INTERNATIONAL
·
2022
·
IF 7.425
Yuwan Liu,Xiaojing Li,Shangyuan Sang,David Julian McClements,Long Chen,Jie Long,Aiquan Jiao,Jinpeng Wang,Xueming Xu,Zhengyu Jin,Chao Qiu
In this study, soybean peptide-succinic acid-modified cyclodextrin (SPT-SACD) nanoparticles (NPs) were successfully fabricated by combining SPT and SACD using an antisolvent precipitation approach. The effects of the average molecular weight of SPT and the SPT/SACD mass ratio on the structure and properties of the SACD-SPT NPs were investigated. Under optimal conditions, the SPT/SACD mass ratio was 2:1, and the SPT average molecular weight was 300 Da. SPT-SACD NPs were prepared under these conditions were spherical and had good uniformity. The particle sizes by DLS of SPT 1 (300 Da) /SACD and SPT 2 (500 Da) /SACD were in the range of 250–400 nm. The interaction between α-amylase and SPT-SACD NPs was investigated using ultraviolet visible (UV–Vis) absorption, fluorescence, and circular dichroism (CD) spectroscopy. The results of the fluorescence spectra and CD spectroscopy suggested that the presence of SPT-SACD NPs changed the microenvironment of the aromatic amino acid residues, which leads to the change of enzyme protein structure. The SPT-SACD NPs statically quenched the intrinsic fluorescence of the α-amylase by forming a complex with the enzyme. Moreover, the SPT-SACD NPs significantly improved the inhibitory effect of EGCG on α-amylase. The semi-inhibitory concentration (IC 50 ) decreased from 0.324 to 0.248 mg/mL. This study provides an improved understanding of the interaction mechanism between polypeptide-cyclodextrin complexes and digestive enzymes, which may facilitate the design of functional foods.
研究领域:
食品科学
·
生物化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Journal of Food Measurement and Characterization
·
2024
·Vol. 18
·期 3
·2216-2225
·
IF 2.9
Albahi Amgad,Korin Ali,Elkhedir Abdeen,Elsir Elbasheer,Wu Di,Liang Hongshan,Li Bin
This study investigated the potential of using sunflower pollen grains (SPGs) as a carrier for soybean peptides (SoyP) to improve their palatability by masking their bitterness. SoyP is a bioactive macromolecule with various nutritional and medicinal benefits, but the high bitterness makes it unappealing to many consumers. To address this issue, the researchers encapsulated SoyP within SPGs using sodium alginate (SA) as a coating material. The resulting SoyP (Pellet) were analyzed using various techniques, including SEM, CLSM, FTIR, DSC, and XRD. The effectiveness of this taste-masking approach was evaluated using an E-tongue and dissolution under simulated oral conditions. The study found that SoyP (Pellet) exhibited significantly reduced bitterness and increased palatability compared to unencapsulated SoyP due to the moderate interaction between SoyP, SPGs, and SA. The use of sporopollenin microencapsulation presents a promising strategy for masking bitterness in nutraceutical applications and could lead to the development of more palatable functional foods and supplements.
研究领域:
食品科学
·
生物技术
·
营养药物学
·
制药技术
·
材料科学
✓ 已验证
DOI
高影响因子
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
·
2023
·
IF 6.1
Yanqun Zhang,Yishun Yao,Tong Zhou,Foxin Zhang,Xue Xia,Jingyang Yu,Shiqing Song,Khizar Hayat,Xiaoming Zhang,Chi-Tang Ho
The browning formation and taste enhancement of peptides derived from soybean, peanut, and corn were studied in the light-colored Maillard reaction compared with the deep-colored reaction. The fluorescent compounds, as the browning precursors, were accumulated during the early Maillard reaction of peptides and subsequently degraded into dark substances, which resulted in a higher browning degree of deep-colored Maillard peptides (MPs), especially for the MPs derived from corn peptide. However, the addition of l-cysteine in light-colored Maillard reaction reduced the formation of deoxyosones and short-chain reactive α-dicarbonyls, thereby weakening the generation of fluorescent compounds and inhibited the browning of MPs. Synchronously, the peptides were thermally degraded into small peptides and amino acids, which were consumed less during light-colored thermal reaction due to its shorter reaction time at high temperature compared with deep-colored ones, thus contributing to a stronger saltiness perception of light-colored MPs than deep-colored MPs. Besides, the Maillard reaction products derived from soybean and peanut peptides possessed an obvious “kokumi” taste, making them suitable for enhancing the soup flavors.
研究领域:
食品科学
·
生物化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
MOLECULAR NEUROBIOLOGY
·
2025
·Vol. 63
·期 1
·199
·
IF 4.3
Yang Huijie,Wang Fangyu,Li Qian,Li Tiange,Zhang Bei,Song Lianjun,Huang Xianqing,Liu Shuyang,Galaverna Gianni,Zhao Peijun,Bakry Ibrahim A.,Li Ning
Lead (Pb) exposure is a major environmental risk factor for neurodegenerative diseases. This study investigates the neuroprotective effects of black soybean peptides (BSPs), particularly BSP1, BSP3, and BSP4, against Pb-induced toxicity in HT22 mouse hippocampal neuron cells, with a mechanistic focus on the RhoA/MAPK signaling pathway. The rationale for targeting RhoA/MAPK stems from their established roles in mediating oxidative stress and apoptosis in Pb-related pathology. Pretreatment with BSP1 or BSP4 (200 µM) increased cell viability by approximately 35% relative to the Pb-only group. At the same time, BSPs also decreased intracellular reactive oxygen species (ROS) levels by up to 40% and malondialdehyde (MDA) by 30%. Antioxidant enzyme activities, including superoxide dismutase (SOD) and catalase (CAT), were restored to near-control levels; for example, SOD activity increased 1.8-fold compared with the Pb group. Western blot and immunofluorescence confirmed that BSPs reduced the Pb-triggered activation of RhoA, ROCK1/2, and MAPK proteins (p38, JNK, ERK). These findings demonstrate that BSPs mitigate Pb-induced neurotoxicity by enhancing antioxidant activity and targeting RhoA/MAPK signaling, highlighting their potential as functional food ingredients or therapeutic agents for neuroprotection.
✓ 已验证
产品关联
DOI
PubMed
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2024
·
IF 6
Yan Zhang,Yuyang Liu,Wannan Li,Weiwei Han
Antioxidant peptides can be obtained from diverse dietary protein sources with high safety. The Kelch-like ECH-associated protein 1(Keap1) is a key protein in the cellular oxidative stress signaling pathway and it plays an important role in the field of antioxidant. Soybeans are a vital source for the production of bioactive peptides. In this study, firstly, we screened 468 antioxidant peptides from soybean protein with low molecular weight, high hydrophobicity and non-toxicity. The top three antioxidant peptides were isolated and extracted from the fractions using UHPLC-QQQ/MS analysis. The free radical scavenging rate demonstrated significant antioxidant activity of PHHADS (EC 50 = 4.26 mmol/L). In addition, peptide PHHADS was demonstrated significantly protects HepG2 cells from oxidative stress-induced damage. Lastly, 200 ns molecular dynamics simulations were performed between the peptides and Keap1. The results revealed that PHHADS closely interacts with the active site of Keap1. Moreover, the interaction of the antioxidant peptides with Keap1 led to the disruption of the β-sheet structure of Keap1 in residues380-390, transforming into an irregularly curved structure. This particular region in Keap1 is crucial for substrates binding, suggesting a potential inhibitory mechanism by the peptides. These findings contribute to the understanding of antioxidant peptide interactions and their potential application in developing functional foods for health benefits.
研究领域:
食品科学
·
生物化学
·
分子生物学
·
药理学
✓ 已验证
产品关联
DOI
高影响因子
Journal of Food Measurement and Characterization
·
2024
·
IF 2.9
Feng Simin,Liang Shuqi,Sui Minghui,Yu Jiahao,Lin Yang,Gu Hong,Sun Peilong,Shao Ping
Flavonoids play a major role in promoting human health, yet their instability in solution greatly limits its industrial utilization. This study aimed to introduce soybean peptides (SP) to improve the stability and solubility of Dendrobium officinale flavonoids (DOFs), and to investigate the effects of their interaction, sterilization and storage. The results revealed that DOFs bind to SP through hydrogen bonding and steric effects, leading to changes in the structure, energy, and activity of DOFs, which resulted in enhanced stability and antioxidant capacity. The sedimentation rate and flavonoid content were measured to be 24.64 ± 0.55%, 3.83 ± 0.14 mg/mL, respectively, at the optimum mass ratio of DOFs and SP of 2:5. After thermal treatment, the flavonoid content and antioxidant activity of the complexes both dramatically enhanced. The optimum sterilization condition was 75 °C for 20 min, while the optimum range of temperatures for storage was 4 ~ 25 °C. These findings provide valuable insights for the processing, preservation and application of flavonoids in the future.
研究领域:
药学
·
食品科学
·
化学
✓ 已验证
产品关联
DOI
高影响因子
CARBOHYDRATE POLYMERS
·
2023
·
IF 11.2
Jun Ye,Luying Liu,Wu Lan,Jian Xiong
Carboxymethyl cellulose (CMC)/polyvinyl alcohol (PVA) hydrogels loaded with soybean peptide (SPE) were fabricated via a freeze-thaw method. These hydrogels conquer barriers in simulated gastric fluid (SGF), and then release SPE in simulated intestinal fluid (SIF). The results of in vitro SPE release from these hydrogels showed that in SGF only a little of the SPE released, but in SIF the SPE was completely released. The released SPE had scavenging rates for DPPH and ABTS free radicals of 41.68 and 31.43 %. The pharmacokinetic model of SPE release from the hydrogels in SIF was studied. When the hydrogels are moved from SGF to SIF, the sorption of the shrinkage hydrogel network is entirely controlled by stress-induced relaxations. There are swollen and shrunken regions during SPE release. For SPE release into the SIF, SPE has to be freed from the weak bonds in the swollen regions by changes in the conformation of CMC and PVA. The release rate of SPE was found to be governed by the diffusion and swelling rate of the shrinkage hydrogel network. The Korsmeyer-Peppas equation diffusion exponents (n) for SPE release from the hydrogels are >2.063, indicating a super case II transport. These data demonstrate CMC/PVA hydrogels have potential applications in oral peptide delivery.
研究领域:
药学
·
材料科学
·
生物技术
·
药理学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
危险品化学品经营许可证（带存储）