Food Bioscience
·
2024
·
IF 4.8
Shiqin Qing,Zhaoqing Yang,Wuyin Weng,Ping Li,Zhongyang Ren,Linfan Shi
Trimethylamine (TMA), which is known to severely affect consumer acceptance and application, is the main compound of sea cucumber intestinal peptides. Herein, different V-type crystalline starches (V 6a/h , V 7a/h , V 8a/h ) were prepared using high amylose maize starch for the adsorption of TMA. After analyzing the structure of V-type starches, the V 8 -type starch had a smaller and more evenly dispersed particles with additional surface pores and cracks, and reduced relative crystallinity compared with V 6 - and V 7 -type starch. The relative crystallinity of V 6a -, V 6h -, V 7a -, V 7h -, V 8a -, and V 8h -type starches was 59.1%, 51.8%, 42.7%, 41.3%, 40.4%, and 40.1%, respectively. Adsorption models for V-type starches and TMA helped to analyze the adsorption kinetics characteristics and investigate the effect of different V-type starches on adsorption. Moreover, its adsorption kinetics process agreed with pseudo-second-order kinetic model ( R 2 > 0.96). Note that different V-type starches demonstrate good adsorption effects on TMA, and the removal rate is as follows: V 8h > V 8a > V 7h > V 7a > V 6h > V 6a . Herein, we used environmental protection and food-grade V-type starches to effectively adsorb TMA and ensure a theoretical foundation for enhancing the flavor and quality of functional seafoods.
研究领域:
食品科学
·
生物化学
✓ 已验证
DOI
高影响因子
FLAVOUR AND FRAGRANCE JOURNAL
·
2025
·
IF 2
Zhiquan Gao,Junjie Du,Yuxuan Li,Wenhui Zhu,Ying Bu,Menglin Han,Xuepeng Li
This study employed the flavour variations in sea cucumber intestines through sensory and instrumental analyses following different boiling and steaming treatments with water (WB, WS) or green tea water (GB, GS). A dictionary comprising eight descriptors was employed for sensory evaluation. Attributes such as tea flavour, sweet, fishy, briny, fatty, fresh, dark appearance and moist appearance were identified using Free Choice Profiling and Check-all-that-apply methods. A total of 57 volatile compounds were identified by gas chromatography-ion mobility spectrometry. According to the taste activity value (TAV), malic acid and succinic acid were identified as important flavour substances. Glutamic acid (Glu) exhibited a TAV > 1 only in the CON, WS20 and GS20 groups. Steaming exerted a less pronounced impact on flavour compared to boiling. Chord diagram analysis revealed superior efficacy for the GS20 treatment, affirming its utility in flavour assessment of sea cucumber intestines.
研究领域:
食品科学
·
海洋生物学
✓ 已验证
产品关联
DOI
高影响因子
Frontiers in Nutrition
·
2021
·
IF 6.576
Wei Wei,Fan Xiao-Man,Jia Shao-Hui,Zhang Xi-Ping,Zhang Zhao,Zhang Xue-Jun,Zhang Jiu-Xun,Zhang Ye-Wang
Sea cucumbers are one of many marine echinoderm animals that contain valuable nutrients and medicinal compounds. The bioactive substances in sea cucumbers make them have promising biological and pharmacological properties, including antioxidant, anti-bacterial, and anti-tumor effects. In this study, sea cucumber intestinal peptide (SCIP) is a small molecular oligopeptide (<1,000 Da) extracted from sea cucumber intestines hydrolyzed by alkaline protease. The analysis of amino acid composition showed that hydrophobic amino acids and branched-chain amino acids were rich in SCIP. Nowadays, although increasing studies have revealed the biological functions of the sea cucumber active substances, there are few studies on the function of SCIP. Furthermore, due to the anti-cancer activity being an essential characteristic of sea cucumber active substances, we also investigated the anti-cancer potential and the underlying mechanism of SCIP in vivo and in vitro. The results indicate that SCIP inhibits the growth of MCF-7 tumor cells in zebrafish and increases the apoptosis of human breast cancer MCF-7 cells. Further mechanism studies confirm that SCIP promotes the expression of apoptosis-related proteins and thus promotes the breast cancer cells (MCF-7) apoptosis via inhibition of PI3K/AKT signal transduction pathway.
研究领域:
海洋生物学
·
药理学
·
肿瘤学
·
细胞生物学
✓ 已验证
DOI
PubMed
高影响因子
MOLECULES
·
2024
·Vol. 29
·期 23
·5800
·
IF 4.2
Xiqian Tan,Xiaoqing Wang,Fangchao Cui,Ali Zeshan,Dangfeng Wang,Xuepeng Li,Jianrong Li
The sea cucumber intestine (SI), a secondary product from sea cucumber processing, contains polysaccharides as one of its active ingredients, and fermentation is an effective method for extracting bioactive substances from food by-products. In this study, to explore the effect ofEnterococcus hiraeGS22 fermentation on the extraction of SI polysaccharides, the polysaccharides were extracted through the SI with and withoutEnterococcus hiraeGS22 fermentation, and the obtained polysaccharides were designated as SC-PF and SC-P. The extraction yield, the structural characteristics, and the biological functions of the polysaccharides were then evaluated. The results indicated thatEnterococcus hiraeGS22 could grow well using SI as the substrate and that fermentation could improve the extraction yield of the polysaccharide from 0.48% to 0.63%, decrease the molecular weight (Mw), and change the monosaccharide composition. The diameter of SC-PF was smaller than SC-P, and the absolute value of the zeta potential of SC-PF was found to be lower than SC-P. Fermentation does not change the functional group or the thermal ability of the polysaccharide. SC-PF had better antioxidant ability than SC-P; the DPPH and superoxide anion scavenging ability were 96.3% and 36.5%, respectively. SC-PF also showed nearly 1.3- and 1.1-fold higher inhibition of α-glucosidase and α-amylase as compared to SC-P. The current results showed thatE. hiraeGS22 fermentation has the potential to extract SI polysaccharides with better prebiotic abilities.
研究领域:
食品科学
·
生物化学
·
海洋生物学
✓ 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）