JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
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2026
·
IF 3.4
Wang Yue,Tang Xiaohan,Zhao Huarong,Pan Yue,Zhang Dingnan,Liu He,Zhu Danshi
Most studies only preliminarily assessed the effects of non-grain supplemental levels on the physicochemical and nutritional properties of steamed bread, and few further analyzed the ways to improve its quality by changing the properties of raw materials themselves. This study investigated the effect of Monascus -fermented autoclaved whole soybean flour (FAWSF) and autoclaved whole soybean flour (AWSF) as wheat flour substitutes in making steamed bread. The contents of protein and soluble dietary fiber were higher in FAWSF than in AWSF. Steamed bread substituted with FAWSF significantly reduced the degree of crystallization and retrogradation. Furthermore, the steamed bread with 5% FAWSF was better than the control in terms of specific volume, texture, total phenolic content, and soybean isoflavones, improving the overall quality of steamed bread. Therefore, FAWSF is a promising new food ingredient.
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Science Advances
·
2025
·Vol. 11
·期 40
·
IF 12.5
Yang Lu,Lianghua Xie,Jiahong Xie,Gexin Liu,Jiaqi Fu,Luheng Zou,Qiu Lin,Yong Wang,Wei Chen
Flavonoid O -glycosylation, catalyzed by uridine diphosphate (UDP)–glycosyltransferases, is crucial for their therapeutic efficacy. However, most UDP-glycosyltransferases encounter three major limitations: low activity, poor regioselectivity, and restricted substrate availability, hindering their pharmaceutical applications. To address these challenges, we conducted protein engineering on a previously unidentified glycosyltransferase, UGT75AJ2, which had 3′,7- O -glycosylation capabilities. Our approach involved three strategies: (i) development of a tailored focused rational iterative site-specific mutagenesis strategy, augmented by virtual screening and iterative mutagenesis, to design mutant Mut4-1 (S367A/V274A/F82V/I132T) with a 128-fold enhancement in relative catalytic activity; (ii) enhancement of the enzyme’s compatibility with a broader spectrum of sugar donors achieved through structural-based engineering, yielding mutant S14G/F366H/S367G and demonstrating effective utilization of diverse donors; (iii) construction of a targeted mutant library to enhance regioselectivity by active site analysis, leading to mutants with high selectivity for targeted glycosylation sites. This comprehensive study tackles predominant challenges in UDP-glycosyltransferases protein engineering, providing innovative approaches and insights that enhance the development of flavonoid glycosides.
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Food & Function
·
2022
·Vol. 14
·期 1
·250-261
·
IF 6.317
Wenjie Yu,Fengjie Sun,Ruixin Xu,Meng Cui,Yongquan Liu,Quanyuan Xie,Limin Guo,Chenxian Kong,Xin Li,Xiali Guo,Liping Luo
Castanopsis is diffusely spread in tropical and subtropical regions and is an important nectar source plant in China. The Castanopsis honey (CH) is characterized by its bitter taste. However, its composition and functions remain unclear. In this study, the physicochemical parameters, chemical composition, and antioxidant capacity of CH were comprehensively investigated, with the anti-inflammatory effects of the Castanopsis honey extract (CHE) evaluated based on the RAW 264.7 cell inflammatory model. The results revealed a high level of quality in CH based on the quality standards. Among a total of 84 compounds identified in CH, 5 high response compounds and 29 phenols were further quantified by UPLC-Q/TOF-MS. The high content of phenylethylamine (117.58 ± 64.81 mg kg−1) was identified as a potential marker of CH. Furthermore, the CH showed evident antioxidant activities, and the anti-inflammatory activities of CHE were observed to inhibit the release of nitric oxide (NO) and reduce the content of tumor necrosis factor alpha (TNF-α) and improve the content of interleukin-10 (IL-10) by regulating the NF-κB pathway. Our study indicates that CH has sound physicochemical properties and biological activities with a high level of quality, providing strong experimental evidence to support the further economic and agricultural development and application of CH.
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Food & Function
·
2022
·Vol. 13
·期 9
·5061-5074
·
IF 6.317
Jie Zhao,Lin Huang,Renjie Li,Zhuangwei Zhang,Jin Chen,Hongjin Tang
Gliadin, as a main component of wheat storage protein, is used as a drug encapsulation and delivery system owing to its specific characteristics. Flavonoids are regarded as active natural products with a variety of pharmacological effects. In this study, an integrated method including UV-vis, fluorescence, and FT-IR spectroscopy and molecular modelling was applied to explore the structure–affinity relationship and the interaction nature between a library of flavonoids and gliadin. The characteristic UV-vis spectral changes of gliadin mediated by flavonoids with absorption bands at 218 and 278 nm demonstrated the existence of an interaction depending on generating the ground-state complexes. Fluorescence quenching results showed that the intrinsic fluorescence of gliadin could be effectively quenched by flavonoids coupled with the formation of flavonoid–gliadin complexes through the static quenching mechanism. The structure–affinity relationship revealed the critical structural elements associated with the binding affinity on gliadin and underlined the favorable substituents at the specific positions of flavonoid skeletons leading to a stronger binding potency. From the analysis of synchronous fluorescence spectra, flavonoids could cause the conformation change of gliadin and impact the microenvironment around TYR and TRP residues. Moreover, the ANS fluorescent probe assay suggested that these flavonoids also influenced the surface hydrophobicity of glaidin based on the further exposure or blocking of hydrophobic domains. Molecular modelling was subsequently performed and illustrated the proposed binding conformation of flavonoids on gliadin. Combined with the FT-IR spectra, these results further confirmed the important role of hydrophobic interactions and hydrogen bonds in their binding process.
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PROCESS BIOCHEMISTRY
·
2021
·
IF 3.757
Lei Du,Kum-Song Ro,Yiji Zhang,Ya-Jie Tang,Wanbang Li,Jingli Xie,Dongzhi Wei
The capability of Lactiplantibacillus plantarum X7021, which was isolated from the stinky tofu brine and completely sequenced, in soymilk fermentation was evaluated based on the study of growth, acidification, viscosity generation, purine ingestion and soy isoflavones glycosides bioconversion, as well as the volatile compounds production of the strain during soymilk fermentation. The yoghurt starter culture was used as a comparison and co-starter. Rapid growth of the strain increasing from 7.0–8.7 lg CFU/mL and pH dropping from 6.6 to 5.3 happened during the first 8 h, accompanying with the viscosity of soymilk raised to 1391 mPa⋅s. Three major purines, guanine, hypoxanthine and xanthine, in soymilk were significantly decreased 38.8 %, 26.1 % and 65.3 % respectively, due to the abundant purine permease systems of the strain. Furthermore, total isoflavones were reduced (147.6 mg/L → 57.1 mg/L) with an increase of aglycone contents and the percentage composition of aglycone increased from 2.7 %–67.5 % after fermentation. Thirty-three volatile compounds were detected in the fermented soymilk versus 12 volatile compounds in soymilk. L. plantarum X7021 displayed higher degradation of the main beany flavor compounds, hexanal, 1-octen-3-ol and 2-pentyl furan than yoghurt starter. Besides, significant increase of volatile compounds, acetate, acetoin and 2,3-butanedione were observed because of the complete pyruvate metabolic pathway of the strain.
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NUCLEIC ACIDS RESEARCH
·
2021
·Vol. 49
·期 21
·12306-12319
·
IF 16.971
Wang Huawei,Shan Xiajing,Ren Mengtian,Shang Mengdi,Zhou Chuanzheng
DNA damage and apoptosis lead to the release of free nucleosomes—the basic structural repeating units of chromatin—into the blood circulation system. We recently reported that free nucleosomes that enter the cytoplasm of mammalian cells trigger immune responses by activating cGMP-AMP synthase (cGAS). In the present study, we designed experiments to reveal the mechanism of nucleosome uptake by human cells. We showed that nucleosomes are first absorbed on the cell membrane through nonspecific electrostatic interactions between positively charged histone N-terminal tails and ligands on the cell surface, followed by internalization via clathrin- or caveolae-dependent endocytosis. After cellular internalization, endosomal escape occurs rapidly, and nucleosomes are released into the cytosol, maintaining structural integrity for an extended period. The efficient endocytosis of extracellular nucleosomes suggests that circulating nucleosomes may lead to cellular disorders as well as immunostimulation, and thus, the biological effects exerted by endocytic nucleosomes should be addressed in the future.
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Foods
·
2020
·Vol. 9
·期 12
·1816
·
IF 4.092
Liuying Zhu,Wenting Li,Zeyuan Deng,Hongyan Li,Bing Zhang
The composition and antioxidant activity of bound phenolics in three legumes (soybean, vicia faba, and kidney bean), and their metabolism and bioaccessibility in the gastrointestinal tract were investigated in this study. The total phenolic content, total flavonoid content, and antioxidant activities (ABTS and FRAP) were evaluated. The phytochemical compositions of the three legumes after acid/alkaline hydrolysis, simulated gastrointestinal digestion, and colonic fermentation were identified and quantified by UPLC-ESI-QTOF-MS/MS and HPLC-ESI-QqQ-MS/MS. The results showed that the three legumes were rich in bound phenolic compounds, and possessed a strong antioxidant activity; among which kidney bean showed a higher bound flavonoid content and antioxidant activity than the other two legumes. Alkaline hydrolysis allowed a more thorough extraction of the bound phenolics of the three legumes than acid hydrolysis. The released contents of bound phenolics were extremely low in in vitro digestion, whereas colonic fermentation favored the release of more phenolic compounds. Kidney bean, which presented the highest bound flavonoid content and antioxidant activity, had the lowest bioaccessibility. Our study provides a wider insight into the constituents and bioavailability of bound phenolic compounds in the three legumes.Keywords:soybean;vicia faba;kidney bean;acid/alkaline hydrolysis;in vitro digestion;colonic fermentation
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INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2020
·
IF 5.162
Xiaoyi Qu,Bo Ding,Jing Li,Meng Liang,Liqin Du,Yutuo Wei,Ribo Huang,Hao Pang
A novel β-glucosidase gene was isolated from Pseudoalteromonas sp. GXQ-1 and heterologously expressed in Escherichia coli . The activity of the encoded enzyme, PABGL, toward p -nitrophenyl-β-D-glucopyranoside was increased 8.74-fold by the presence of 3 M NaCl relative to the absence of added NaCl. PABGL hydrolyzed a variety of soy isoflavone substrates. For the conversion of daidzin to daidzein, the production rate was 1.44 mM/h. The addition of NaCl enhanced the hydrolytic activity of PABGL toward daidzin and genistein; the maximum activation by NaCl was 3.48- and 6.79-fold, respectively. This is the first report of a halophilic β-glucosidase from Pseudoalteromonas spp., and represents the β-glucosidase with the highest multiple of activation by NaCl. PABGL exhibits strong potential for applications in food processing and industrial production.
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SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY
·
2020
·
IF 3.232
Hongjin Tang,Lin Huang,Dongsheng Zhao,Chunyong Sun,Ping Song
The molecular structure properties-binding affinity relationship of a series of flavonoids and bovine serum albumin (BSA) was investigated in vitro from comparing the binding constants determined through the fluorescence method . As a result, the binding process was greatly influenced by different structural elements or substituents of flavonoids under analysis. The hydroxylation at the positions C3, C6, C4’, C5’ (for type I) and C5, C3’ (for type II) were in favor of forming hydrogen bonds with the amino acids of BSA, which was of great importance in the binding and interaction between flavonoids and the protein. The decreased affinity could be realized by the methoxylation (C8, C3’ and C4’) and glycosylation (C3 and C7) of flavonoid type I. However, the adverse trend on binding affinity was observed when the methoxylation and glycosylation appeared at the sites C4’ and C7, C4’ of structure type II, respectively. Meanwhile, glycosylation at C7 mainly induced the decline in the affinity of flavonoids (type III), and the hydrogenation of the C2 C3 double bond for type I was beneficial to increase the affinity on BSA. Moreover, part of flavonoids could mediate the conformational alteration of secondary structures of the protein during the interaction process, which was inferred by means of the synchronous fluorescence spectra . The determinations of ANS fluorescence probe suggested that hydrophobic interaction played an important role in the binding of a majority of flavonoids to BSA. Further evidences from the site-specific experiments revealed that the location of flavonoids 19 , 29 and 34 binding on BSA mainly belonged to site I, while compound 3 bound to both sites I and II. Additionally, molecular modelling studies further confirmed the indispensable character of hydrophobic interaction and hydrogen bonds, and illustrated the preferred complex binding behaviors.
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FOOD CHEMISTRY
·
2020
·
IF 6.306
Jie Zhao,Lin Huang,Chunyong Sun,Dongsheng Zhao,Hongjin Tang
In this study, some flavonoids were screened as potent xanthine oxidase (XO) inhibitors in vitro . Flavonoid 9 was demonstrated to exhibit the inhibitory activity through a ping-pong mechanism. Further structure-activity relationship revealed that different structural elements had greatly influenced the inhibition effect on XO and underlined the requirement of hydroxyl groups at C5 and C4′ of flavonoid type I. Moreover, some bioactive flavonoids could efficiently quench the intrinsic fluorescence of XO by either static or static-dynamic mixed mechanism. The synchronous fluorescence, ANS-binding fluorescence, Fourier transform infrared spectra and circular dichroism suggested that active flavonoids could bind to the active center of XO, prevent the entrance of substrate, and induce the rearrangement and conformation change of its secondary structures, ultimately resulting in the significant inhibition effect. Additionally, molecular docking further confirmed these conclusions and highlighted the great importance of hydrophobic interactions and hydrogen bonds for the formation of stable complex conformation.
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JOURNAL OF FOOD ENGINEERING
·
2020
·
IF 4.499
Yu-ting Li,Ming-shun Chen,Li-zhen Deng,Ya-zhen Liang,Yi-kun Liu,Wei Liu,Jun Chen,Cheng-mei Liu
Whole soybean milk (WSM) was prepared by an innovatively created industry-scale microfluidizer system (ISMS). Results showed WSM prepared by ISMS (WSM M ) at 60, 90 and 120 MPa kept stable spontaneously for 21 days at 4 °C, while the one prepared by traditional method (WSM T ) stratified on day 14. The aggregation of oil droplets and proteins during storage caused the increase of particle sizes of WSM T , while WSM M showed little change in the form and distribution of oil droplets and proteins, as well as particle sizes. The smaller size, looser microstructure of dietary fiber and higher viscosity of WSM M also contributed to the stability of WSM M . WSM M prepared at 90 and 120 MPa exhibited higher isoflavone contents (0.92 and 1.03 mg/g) than those of WSM T (0.89 mg/g). This research suggested that the ISMS was feasible in producing the WSM with superior stability and nutrition .
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LWT-FOOD SCIENCE AND TECHNOLOGY
·
2019
·
IF 3.714
Xianli Gao,Ermeng Liu,Junke Zhang,Mingquan Yang,Sui Chen,Zhan Liu,Haile Ma,Feng Hu
To elucidate the effects of sonication on the antioxidant activities of compounds in soy sauce , sonication at 68 kHz (60 W/L/10 min/8 circles) was employed during moromi fermentation. Sonication enhanced four antioxidant indices of soy sauce from 5.29% to 24.29%, which were attributed to the significantly higher levels of free amino acids (FAAs, 12.45%), total phenolics (26.71%) and 1–3 kDa peptides (12.28%) in sonicated moromi. Amongst them, FAAs contributed 65.88% and 53.45% to the enhanced metal ion chelating activity and DPPH radical scavenging activity ( p < 0.05), respectively. However, Maillard reaction products and isoflavones contributed little to the enhanced antioxidant activities, because sonication slightly affected Maillard reaction products, isoflavones and β-glucosidase activities during moromi fermentation. It was concluded that cell wall of soybean was destroyed by sonication, facilitating the release of antioxidant compounds, which significantly enhanced the antioxidant activities in raw soy sauce.
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