INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
·
2020
·Vol. 21
·期 2
·388
·
IF 4.556
Xi Chen,Shuang Li,Xuebing Zhao,Xiaofeng Zhu,Yuanyuan Wang,Yuanhu Xuan,Xiaoyu Liu,Haiyan Fan,Lijie Chen,Yuxi Duan
In plant immune responses, reactive oxygen species (ROS) act as signaling molecules that activate defense pathways against pathogens, especially following resistance (R) gene-mediated pathogen recognition. Glutathione (GSH), an antioxidant and redox regulator, participates in the removal of hydrogen peroxide (H2O2). However, the mechanism of GSH-mediated H2O2generation in soybeans (Glycine max(L.) Merr.) that are resistant to the soybean cyst nematode (SCN;Heterodera glycinesIchinohe) remains unclear. To elucidate this underlying relationship, the feeding of race 3 ofH. glycineswith resistant cultivars, Peking and PI88788, was compared with that on a susceptible soybean cultivar, Williams 82. After 5, 10, and 15 days of SCN infection, we quantified γ-glutamylcysteine (γ-EC) and (homo)glutathione ((h)GSH), and a gene expression analysis showed that GSH metabolism in resistant cultivars differed from that in susceptible soybean roots. ROS accumulation was examined both in resistant and susceptible roots upon SCN infection. The time of intense ROS generation was related to the differences of resistance mechanisms in Peking and PI88788. ROS accumulation that was caused by the (h)GSH depletion-arrested nematode development in susceptible Williams 82. These results suggest that (h)GSH metabolism in resistant soybeans plays a key role in the regulation of ROS-generated signals, leading to resistance against nematodes.Keywords:soybean;glutathione;reactive oxygen species;soybean cyst nematode;resistance
研究领域:
植物病理学
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植物生理学
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分子生物学
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DOI
PubMed
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2022
·
IF 6.056
Xinyue Xu,Huaitian Cui,Jiaxin Xu,Zhiheng Yuan,Xiaoqing Liu,Xiangrong Fan,Jun Li,Danshi Zhu,He Liu
The effects of fermentation with different combinations of probiotic micro-organisms on the consumer quality attributes, soy isoflavone and equol content of yogurt, made from soy whey, soy embryo powder and soy protein powder were investigated. Differences in water holding capacity, texture, apparent viscosity, sensory attributes, soy isoflavone and equol content were studied. Different probiotics had significantly different effects on yogurt quality, soy isoflavone and equol content. Fermentation with Danisco probiotic starter resulted in the shortest fermentation time, the best water holding capacity, textural properties, flavor, sensory scores, the highest total (28) of aroma volatiles detected and the highest content of equol (1022.6 ng/mL). Multivariate statistical analysis of taste and aroma profiles was able to clearly distinguish between yogurts with different sensory scores. These findings indicate that producing yogurt from soy whey, a waste-stream from soybean processing, is a viable way to make a higher-value, health promoting consumer product.
研究领域:
食品科学
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营养学
·
微生物学
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产品关联
DOI
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2024
·
IF 6
Yiling Zhou,Yaru Liao,Jing Bai,Xinlei Xia,Zhihua Wu,Xin Li,Ping Tong,Hongbing Chen,Anshu Yang
This study aimed to investigate the effects of active soybean isoflavones on the structure and potential allergenicity of glycinin, a major allergen, in soybean. The interaction mechanism between two active soybean isoflavones, namely, genistein (Gen) and daidzein (Dai), and glycinin were investigated using a series of spectral techniques. The structure of the isoflavone-glycinin complexes was characterized by SDS-PAGE and spectral techniques. In addition, the potential allergenicity of the isoflavone-glycinin complexes and their digestion products in vitro was measured via Western blot and enzyme-linked immunosorbent assay. Results showed that Gen and Dai effectively quenched the intrinsic fluorescence of glycinin largely through static quenching. Dai interacted with glycinin through hydrogen bonding and van der Waals forces, while Gen relied on hydrophobic interactions with glycinin. Furthermore, the neutral complex of daidzein-glycinin (Dai-G) exhibited weaker IgE binding ability compared with the glycinin samples. These findings provided new insights into the molecular mechanisms that underlay the immunomodulatory effects of soybean isoflavones and their potential applications in food allergy prevention and management.
CAS / MDL:
研究领域:
食品科学
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过敏与免疫学
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分子生物学
✓ 已验证
产品关联
DOI
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
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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
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生物化学
✓ 已验证
产品关联
DOI
高影响因子
INDUSTRIAL CROPS AND PRODUCTS
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2024
·
IF 5.6
Yinhui Zhang,Wenshuo Zhang,Junjie Deng,Yuye Zhong,Pingping Zhao,Houbin Li,Tao Zhang
Waste soybean oil resulting from repeated cooking and heating is a significant component of food industry waste. Transforming this waste soybean oil into eco-friendly and various products offers an efficient solution to enhance resource utilization. This study employed thermal cycling treatment to simulate the cooking process of soybean oil and analyzed its impact on synthesizing epoxidized soybean oil, soybean oil polyols , and soybean oil-based waterborne polyurethanes . Waste soybean oil was demonstrated to be a cost-effective feedstock for producing vegetable oil-based waterborne polyurethanes . For more diversified applications, the synthesized waterborne polyurethanes were utilized in the preparation of carbon quantum dots , resulting in a diverse range of colors through the incorporation of gardenia pigments. Moreover, through complexing with gelatin, robust composite films and multicolored fluorescent anti-counterfeiting inks were produced. The waterborne polyurethane is found to form a composite cross-linking network with gelatin, resulting in an increase in tensile strength of 130.72% and elongation at break of 258.98% for the composite film compared to the pure gelatin film. In comparison to physical blending, chemical grafting of gardenia pigment enhances the printability and firmness of the ink. The printed pattern produced by the ink emits a vivid blue fluorescence when excited at a wavelength of 365 nm, making it valuable for anti-counterfeiting ink applications.
研究领域:
材料科学
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环境科学
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化学工程
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产品关联
DOI
高影响因子
JOURNAL OF PEST SCIENCE
·
2024
·Vol. 97
·期 3
·1541-1556
·
IF 4.3
Fang Haibo,Gao Le,Michaud J. P.,Chen Haowei,Liu Xiaoxia,Zhang Songdou,Li Zhen
Vector-borne viruses can modify the phenotype of their host plants to manipulate the behavior of their vectors and maximize their dissemination. The soybean aphid, Aphis glycines Matsumura (Hemiptera: Aphididae), is a primary vector of soybean mosaic virus (SMV), a non-persistent potyvirus that is a serious disease of soybean. We investigated mechanisms by which SMV changes A. glycines feeding and dispersal behavior via virus-induced modifications of plant phenotype. These changes affect gustatory, visual and olfactory cues that alter the behavior of both viruliferous and virus-free aphids to enhance virus acquisition and transmission. SMV-infected soybean seedlings exhibited up-regulation of the amino acids threonine and tyrosine which rendered viruliferous aphids more restless and prone to dispersal. Whereas dispersing viruliferous A. glycines preferred to settle and feed on virus-free soybean seedlings, virus-free aphids preferred SMV-infected seedlings. Volatile cues emanating from SMV-infected seedlings, primarily up-regulated methyl salicylate and down-regulated ( Z )-3-hexen-1-ol, were implicated in repulsion of viruliferous aphids, whereas the mottled yellow coloration of SMV-infected seedlings was a visual attractant for aphids regardless of virus status. Our results reveal how a non-persistent virus uses multimodal 'push and pull' mechanisms to manipulate vector behavior for its own benefit, and suggests new avenues for exploring the mechanisms of altered behavior in viruliferous aphids.
研究领域:
植物病理学
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昆虫学
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分子生物学
✓ 已验证
DOI
高影响因子
Journal of Analytical Methods in Chemistry
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2020
·
IF 1.878
Congcong Yin,Qiaoling Zhao,Aiqin Yue,Weijun Du,Dingbin Liu,Jinzhong Zhao,Yongpo Zhang,Min Wang
Soybean saponin is one of the important secondary metabolites in seeds, which has various beneficial physiological functions to human health. GmSg-1 gene is the key enzyme gene for synthesizing class A saponins. It is of great significance to realize the visual and rapid detection of class A saponins at the genetic level. The hybridization chain reaction (HCR) was employed to the visual detection of GmSg-1 gene, which was implemented by changing the length of the target fragment to 92 bp and using the hairpin probes we designed to detect the GmSg-1a and GmSg-1b genes. The best condition of HCR reaction is hemin (1.2 μM), Triton X-100 (0.002%), ABTS (3.8 μM), and H2O2 (1.5 mM). It was found that HCR has high specificity for GmSg-1 gene and could be applied to the visual detection of different soybean cultivars containing Aa type, Ab type, and Aa/Ab type saponins, which could provide technical reference and theoretical basis for molecular breeding of soybean and development of functional soybean products.
研究领域:
植物学
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遗传学
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分子生物学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
CHEMICAL ENGINEERING JOURNAL
·
2020
·
IF 10.652
Chaojie Xu,Yecheng Xu,Mingsong Chen,Yi Zhang,Jianzhang Li,Qiang Gao,Sheldon Q. Shi
Soy protein based adhesives showed great potential for replacing petroleum derived formaldehyde adhesives in the commercial wood industry. However, soy protein adhesives have several problematic limitations, particularly with respect to low water and mildew resistence. As such, in order for soy protein-based adhesives to be practically applicable on an industrial level, a multi-function bio-based crosslinker that resolves both low water and mildew resistance must be designed. In this study, we synthesized a multifunctional crosslink agent (DDE) by reacting soybean-derived daidzein with epichlorohydrin (ECH) and incorporating it into soy protein to parpare a 100% bio wood adhesive with significantly improved water and mildew resistances. The results showed that by using 6 wt% DDE in the adhesive formulation, the dry and wet shear strength of plywood bonded with the SPI/DDE adhesive increased by 52.3% and 164.4%, respectively, compared with that of SPI adhesive; and was shown to be 22.3% and 69.6% higher than that of the industrially used SPI/PAE adhesive. These improvements were attributed to formation of double cross-linked network and elevated adhesive toughness. Furthermore, the resultant adhesive’s mildew resistance property were also improved with the addition of DDE, which extended the shelf life of adhesive and durability of the resultant plywood. Thus, this resultant DDE can be used to improve the mechanical properties and mildew resistance for bio-hydrogels or bio-based composites and polymers.
研究领域:
材料科学
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生物化学
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产品关联
DOI
高影响因子
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
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2013
·
IF 2.906
Nannan Chen,Qiangzhong Zhao,Weizheng Sun,Mouming Zhao
Soy protein isolate (SPI) was modified by lipid peroxidation product malondialdehyde (MDA), and the in vitro digestibility of modified SPI was investigated. Results indicated that incubation with increasing MDA concentration resulted in significant carbonyl group generation and loss of free amino groups of SPI. Fluorescence loss of natural tryptophan and formation of Schiff base were observed. Noncovalent interaction between molecules was enhanced and became the main force that led to the solubility reduction of MDA-modified SPI. Differential scanning calorimetry (DSC) indicated that SPI had higher thermal stability and lower total calorimetric enthalpy after MDA pretreatment. Electrophoresis showed that β-conglycinin was more sensitive to MDA modification. In vitro digestion indicated that MDA could induce non-disulfide covalent polymer of SPI, which could not be digested by pepsin and pancreatin. β subunits of β-conglycinin became more resistant to digestion with increasing MDA concentration. Evaluation of the free amino acid profile in the digests indicated that MDA-modified SPI had deteriorating nutritive quality.
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
·
2016
·
IF 2.711
Guocheng Huang,Weixi Cai,Baojun Xu
There is a lack of information on the various components in germinated soybeans. Therefore, this study aimed to further investigate the differences between three-day -germinated and raw (non-germinated) yellow and black soybeans. The results showed that germination increased the contents of beta-carotene and vitamin B 2 significantly. The free amino acids in raw soybeans were not detected but determined in germinated soybeans, which illustrated that the total free amino acids in germinated soybeans were higher than in raw soybeans. Meanwhile, GABA was 10-fold increased in germinated soybeans. The increase of aglycones of isoflavones was significantly high that reached to over 700% in both soybeans. The total saponin content in germinated yellow soybeans was increased two times whereas there was a slight decline in germinated black soybeans. The anthocyanin content was found to be declined in germinated black soybeans. The current study indicates that three-day- germinated soybeans yield higher nutritional values than raw soybeans, suggesting that the germinated soybeans are a good source of various nutrients and other biologically active compounds.
研究领域:
营养学
·
食品科学
·
植物生理学
✓ 已验证
产品关联
DOI
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2024
·
IF 7.7
Danhua Ma,Xiaoying Zhang,Chengpeng Yin,Zheng Xu,Siru Zhao,Mengxing Qin,Qingkui Zhao,Yang Li,Shuang Zhang
This study developed a stable nanoparticle (CUR-SPIH/SSPS) using soybean protein isolate hydrolysate (SPIH) and soybean polysaccharides (SPSS) to protect curcumin (CUR) from degradation during storage and exposure to light and heat conditions, achieving controlled release. The SPIH to SPSS mass ratio of 5:1 gave the CUR-SPIH/SPSS nanoparticles with the highest CUR encapsulation efficiency (95.60 ± 3.00 %) and the strongest antioxidant capacity (90.26 ± 2.42 % and 66.78 ± 1.89 % for ABTS •+ and DPPH radical scavenging ability, respectively), and CUR was successfully encapsulated within the CUR-SPIH/SPSS as evidenced by X-ray diffraction. FTIR and fluorescence spectroscopy analysis confirmed that the interactions in CUR-SPIH/SPSS are primarily driven by electrostatic, hydrogen bonding, and hydrophobic interactions. Moreover, the CUR-SPIH/SPSS nanoparticles significantly enhanced CUR's thermal and UV light stability. The UV degradation kinetics showed that the half-life of CUR-SPIH/SPSS (247.55 min) was 1.61 times longer than that of free CUR (154.03 min). The release rate of CUR incorporated into CUR-SPIH/SPSS was significantly delayed during in vitro gastrointestinal digestion. This study introduces an innovative nanoparticle strategy for the stable delivery of lipophilic compounds.
研究领域:
食品科学
·
生物化学
·
纳米技术
✓ 已验证
产品关联
DOI
PubMed
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2021
·
IF 4.952
Xiao Zhang,Jianping Wei,Shiyu Zhao,Hang Jia,Chunfeng Guo,Zhouli Wang,Zhenpeng Gao,Tianli Yue,Yahong Yuan
Fermented soybean paste is becoming popular worldwide due to its umami taste and characteristic aroma. To elucidate the relationships between the odorants and the flavor differences of commercial soybean paste (CSP) and traditional soybean paste (TSP), 49 samples (13 CSP, 36 TSP) were collected and evaluated in this research. The aroma-active compounds of CSP and TSP samples were analyzed by electronic nose, gas chromatography-olfactometry-mass spectrometry combined with aroma extract dilution analysis, and the key aroma compounds were identified by calculation of the detection rates and odor activity values. Following characterization, 23 and 19 odorants were identified as key aroma compounds contributing to flavor differences in CSP and TSP samples, respectively. Significant differences were observed for the acids, alcohols, aldehydes, terpenes, and sulfur-containing compounds. The results showed that the flavor differences of the samples were more resulted from the concentrations of the key aroma compounds rather than their compositions and those differences mainly came from the long maturation period of TSP samples and heating process of CSP samples. Further, orthogonal partial least squares discrimination analysis revealed that the key aroma compounds identified in this research could explain the flavor differences of commercial and traditional soybean pastes.
研究领域:
食品科学
·
发酵工程
✓ 已验证
DOI
高影响因子
危险品化学品经营许可证（带存储）