SENSORS AND ACTUATORS B-CHEMICAL
·
2022
·
IF 9.221
Fei Qu,Zhuo Wang,Cong Li,Dafeng Jiang,Xian-en Zhao
Herein, a novel peptidyl probe is first synthesized by the amide reaction between glutathione-capped gold nanoclusters (GSH-AuNCs) and positive charged arginine-rich peptide (Arg 9 ), and it is called Arg 9 -GSH-AuNCs. Polyuridylic acid (polyU), as a polyanion , is firstly used to induce the aggregation-induced emission enhancement (AEE) of positive charged Arg 9 -GSH-AuNCs through electrostatic attraction . The peptide bond on the carboxyl terminal of the arginine residues can be recognized and cleaved by trypsin. Hence, polyU is hard to induce the aggregation of peptidyl probe again, and the AEE from GSH-AuNCs becomes weak. It is an ideal platform to detect trypsin and screen trypsin inhibitors . The fluorescent peptidyl probe exhibits excellent sensitivity for trypsin. A good linear range of trypsin is obtained from 1 to 50 ng·mL −1 with the limit of detection (LOD) 0.31 ng·mL −1 , which is lower than those of most reported works. Furthermore, the inhibitory effects of the extracts from foods (i.e., soybean seed flour, black soybean seed flour, mung bean seed flour, and azuki bean seed flour) on the trypsin activity have been studied. The half maximal inhibitory concentration (IC 50 ) values of extracts from soybean seed flour, black soybean seed flour, mung bean seed flour, and azuki bean seed flour are 4.5, 9.3, 11.6, 20.9 μg·mL −1 , respectively. The screening results show that these extracts from foods all have inhibitory effects on trypsin. Among them, the extract from soybean seed flour exhibits significant inhibitory effect.
研究领域:
分析化学
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生物化学
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食品科学
✓ 已验证
产品关联
DOI
高影响因子
Frontiers in Nutrition
·
2023
·
IF 5
Wei Zhou,Siyu Guo,Sheng Zhang,Zhaodi Lu,Ziyi Sun,Yulin Ma,Jinxiu Shi,Hao Zhang
Siraitia grosvenorii seeds are rich in abundant active compounds beneficial to human health. To clarify the digestion characteristics of Siraitia grosvenorii seed flour (SSF) and promote the use of SSF in the processing of functional staple foods, SSF was prepared, its composition and physicochemical properties were studied, and the processing characteristics of SSF-wheat flour were systematically investigated. The results showed that the torque curve and other parameters of the dough were significantly affected by the amount of SSF added. With the increase of SSF proportion, the water absorption showed an increasing trend, while the degree of protein weakening first weakened and then enhanced. At 20% SSF, the dough was more resistant to kneading. In response to an increase in SSF, the L* value decreased significantly, and the a* and b* values increased gradually, while the specific volume decreased gradually. Additionally, the hardness, adhesiveness, and chewiness of the bread enhanced gradually, while its elasticity, cohesiveness, and resilience decreased gradually. After the addition of 30% SSF, the inner tissue of steamed bread was more delicate. With an increase in SSF proportion, the predicted glycemic index (pGI) of steamed bread weakened markedly. Overall, these results showed that SSF, as a kind of food ingredient with hypoglycemic activity, can be used in the production of new functional steamed bread products. This study provides basic research data for the development of products containing S. grosvenorii seed.
研究领域:
食品科学
·
营养学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2025
·
IF 9.8
Ya-Fang Shang,Bi-Ming Ding,Zhi-Jing Ni,Kiran Thakur,Jian-Guo Zhang,Zhao-Jun Wei
Present study aimed to identify the flavour substances and key precursor peptides of meaty flavour prepared from Maillard reaction products (MRPs) of Lycium barbarum seed meal. The MRPs from L. barbarum seed meal exhibited strong meat flavour, were produced at 120 °C for 120 min after addition of 0.15 g cysteine. A total of 69 volatile flavour compounds were identified, with the PF2-MRPs group containing the highest levels of strong meaty flavour compounds,including sulphur-containing compounds such as 3-Methyl-2-thiophene carboxaldehyde, 2-Furfurylthiol, and 2-Acetylfuran, up to 1110.0 ng/g. The peptide fractions were also analysed by LC-MS/MS before and after the Maillard reaction, and the 10 key precursor peptides with the most significant differences were identified..Among them, EPNLALPLP and QAGPQ were the most consumed in the Maillard reaction. This study revealed the role of key precursor peptides in the Maillard reaction, providing a scientific basis for the development of new natural flavour enhancers.
研究领域:
食品科学
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生物化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
JOURNAL OF FOOD BIOCHEMISTRY
·
2019
·Vol. 44
·期 1
·e13088
·
IF 1.358
Xiao Tian,Sen Guo,Shanshan Zhang,Peisheng Li,Tianyi Wang,Chi-Tang Ho,Min-Hsiung Pan,Naisheng Bai
The seeds of tree peony ( Paeonia ostii ) are promulgated as emerging edible oil crops. However, biological properties of principal constituents of peony seeds were not well studied. Fifteen main constituents including suffruticosols A and B, trans -ε-viniferin, ampelopsin E, resveratrol, trans -resveratrol-4′- O -β- d -glucopyranoside, paeoniflorin, luteolin, luteolin-4′- O -β- d -glucopyranoside, apigenin, kaempferol, oleanic acid, betulinic acid, hederagenin, and caffeic acid were isolated and identified. Their cytotoxicity against human tumor cell lines (COLO205, HT-29, HepG2, AGS, and HL-60) were evaluated. Among them, trans -ε-viniferin showed the most potent cytotoxicity against HL-60 cells (IC 50 5.6 μM); ampelopsin E exhibited the most obvious antiproliferative properties on COLO205 (IC 50 78.1 μM) and HT-29 (IC 50 4.2 μM) cells, and betulinic acid showed the strongest growth inhibitory effects on HepG2 (IC 50 6.6 μM) and AGS (IC 50 5.4 μM) cells. Three enzymes (tyronsinase, α-glucosidase, and acetylcholinesterase) inhibitory activities of 12 compounds were also screened. Stilbene compounds, especially suffruticosols A and B, showed a significant inhibitory activity on all three enzymes. Practical applications The cytotoxicity of 15 main constituents from peony seeds against COLO205, HT-29, HepG2, AGS, and HL-60 cells were evaluated. Among them, trans -ε-viniferin showed the most potent cytotoxicity against HL-60 cells (IC50 5.6 μM); ampelopsin E exhibited the most obvious antiproliferative properties on COLO205 (IC50 78.1 μM) and HT-29 (IC50 4.2 μM) cells, and betulinic acid showed the strongest growth inhibitory effects on HepG2 (IC50 6.6 μM) and AGS (IC50 5.4 μM) cells. Collectively, these results suggested that Paeonia ostii seed (POS) extracts are potential candidates for anticancer agents.
研究领域:
药理学
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生物化学
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癌症研究
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植物科学
✓ 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）