INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
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2022
·
IF 8.025
Yong Deng,Ling-Xiao Chen,Bao-Jie Zhu,Jing Zhao,Shao-Ping Li
Polysaccharides exhibit multiple pharmacological activities, which are closely related to their structural characteristics. Therefore, quantitative quality control of polysaccharides based on chemical properties is of importance for their applications. However, polysaccharides are mixed macromolecular compounds that are difficult to separate, and the lack of standards made direct quantification more difficult. In this study, we proposed a new quantitative method based on the released specific oligosaccharides for polysaccharides from Lentinus edodes (shiitake) and other related fungi. Specific oligosaccharides were firstly released from polysaccharides using 1,3- β -glucanase, then derivatized with 2-aminobenzamide (2-AB), which further separated by hydrophilic interaction chromatography (HILIC) and quantitatively determined by UPLC coupled with fluorescence detector (FLR). Laminaritriose was used as the universal standard for quantification of all the oligosaccharides. This method was validated according to linearity, limit of detection, limit of quantitation, precision, accuracy, repeatability and stability. In addition, the four specific oligosaccharides released from polysaccharides in L. edodes were qualitatively analyzed by extracted ion chromatogram (EIC) from UPLC-MS profiles, which were identified to be disaccharide , trisaccharide and tetrasccharide. The proposed strategy not only realized the quantitative analysis of polysaccharides by UPLC-FLR, but also could achieve the qualitative distinction of different polysaccharides.
研究领域:
生物化学
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药物分析
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食品科学
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DOI
PubMed
高影响因子
PROCESS BIOCHEMISTRY
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2021
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IF 3.757
Yujie Su,Yuzhen Wang,Cheng Lu,Luping Gu,Cuihua Chang,Junhua Li,David Julian McClements,Yanjun Yang
Individuals suffering from phenylketonuria require foods containing low levels of phenylalanine (Phe). In this research, we therefore developed a two-step enzymatic hydrolysis method followed by activated carbon treatment to remove Phe from egg white powder (EWP). Nine proteases were tested for their ability to expose or release Phe residues from the egg proteins, while nine kinds of activated carbon were tested as an adsorptive medium for removing Phe residues. Our results showed that trypsin combined with flavourzyme released the most Phe residues, and No.4 activated carbon was most effective at removing Phe residues. The percentage of Phe removal varied from 91.71–97.78% and the final mass yield from 230.08–342.45 g low Phe peptide (LPP) / Kg of EWP. The LPP mixtures obtained mainly containing amino acids and oligopeptides (< 600 Da). The EWP-LPP mixture obtained therefore has the potential to prepare medical foods for patients with phenylketonuria.
研究领域:
食品科学
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医学
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DOI
高影响因子
MICROCHEMICAL JOURNAL
·
2024
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IF 4.9
Aiyun Hu,Yijia Zhao,Lun Jiang,Zhiren Gan,Ruoxuan Wang,Cheng Lu,Jian Ding
This study aimed to optimize the extraction process of polysaccharides from seed pumpkins. Following initial single-factor experiments, the extraction process using ultrasonic-assisted enzymatic method was optimized through orthogonal experiments. Further optimization of extraction conditions was conducted using response surface methodology with Box-Behnken design, ultimately identifying the optimal extraction parameters. Additionally, 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging assay, monosaccharide component analysis, polysaccharide molecular weight measurement, and NMR analysis were performed. Results indicated that ultrasonic-assisted enzymatic extraction significantly enhanced the yield of polysaccharide, reaching up to 43.65 %. The findings confirm that the combined use of enzymatic hydrolysis and ultrasonication is an effective strategy for polysaccharide extraction.
研究领域:
食品科学
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生物化学
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产品关联
DOI
高影响因子
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
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2025
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IF 4.6
Chengwen Liu,Xulong Chen,Yan Ouyang,Liping Sun,Shaoyou Lu
A simple and sensitive method was developed and validated for the simultaneous determination of 21 amino acids in three aquatic products including grass carp ( Ctenopharyngodon idella ), clam ( paphia undulata ) and shrimp ( Metapenaeus ensis ) with high-performance liquid chromatography coupled with ionization tandem mass spectrometry (HPLC-MS/MS). Firstly, aquatic products samples were pretreated by enzymatic hydrolysis and the efficiencies of different hydrolysis conditions were investigated. Then both chromatographic and mass spectrometric conditions were optimized to improve sensitivity and accuracy for the analytes. Under the optimized conditions, the limits of detection (LODs) for 21 amino acids were in the range from 0.02 μg/g to 1.78 μg/g. The correlation coefficients and recoveries were ranged from 0.997 to 0.999 and 80–115 %, respectively, and the relative standard deviation was within the range of 0.6–8.7 %. The results showed that 21 amino acids were all detected in samples. Except for asparagine, glutamine, tryptophan, cystine, cysteine, aspartic acid and glutamic acid, there is no significant difference in the measurement of amino acids by HPLC-MS/MS and amino acid analyzer.
研究领域:
分析化学
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食品科学
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水产学
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DOI
高影响因子
Foods
·
2025
·Vol. 14
·期 7
·1209
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IF 5.1
Kanzhen Liu,Cuiping Pang,Qinghua Li,Jianghua Li,Guocheng Du,Guoqiang Zhang
Bioactive components of abalone and other marine organisms have attracted significant attention owing to their functional performance. The development of peptides with bioactivity like angiotensin-converting enzyme inhibitory (ACEi) and antioxidant properties is of great significance for chronic disease management and drug discovery. In this study, according to the issues of low utilization rate and bioactive content from the hydrolysate of abalone, single-factor and orthogonal experiments were designed to improve the utilization rate of abalone protein, and step hydrolysis with specific proteases was used to improve the overall biological activity of the hydrolysate. A total of 1937 peptide sequences were obtained from the highly bioactive components after separation and peptidomic analysis. Through virtual screening and molecular docking, 14 peptides exhibiting ACEi activity were identified and synthesized for experimental verification, with IC 50 values ranging from 0.05 to 0.54 mg/mL. Notably, nine of these peptides were powerful antioxidants. The developed step enzymatic hydrolysis and in silico screening-assisted preparation also provided a feasible and efficient method for exploring more bioactive peptides from diverse biomasses.
研究领域:
海洋生物学
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药物化学
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食品科学
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产品关联
DOI
PubMed
高影响因子
SCIENCE OF THE TOTAL ENVIRONMENT
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2021
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IF 7.963
Wen-Jing Wei,Lei Li,Yu-Pei Gao,Qiang Wang,Yao-Yu Zhou,Xin Liu,Yuan Yang
Plants can absorb and accumulate engineered nanomaterials (ENMs) through water and soil, providing a potential way for nanoparticles to be enriched in humans through the food chain. In this paper, a combination of enzymatic digestion method and SP-ICP-MS analysis was used to quantitatively characterize the enriched AuNPs in mustard and lettuce plants. The results showed that Macerozyme R-10 enzyme can extract AuNPs from plants without obvious aggregation/dissolution. Both mustard and lettuce plants can absorb and enrich the complete AuNPs to the above-ground organs, and the particle number concentrations detected are 1.24 × 10 7 particles L −1 and 4.39 × 10 7 particles L −1 , respectively. With different exposure level of AuNPs(0.5 mg L −1 ,), a particle number concentration of 2.32 × 10 7 particles L −1 was detected in the stems of lettuce plants, while the mustard failed to transport AuNPs to the above-ground organs. The transport efficiency of Au ions by plants is higher than that of AuNPs, and the plants have stronger bioavailability for ions.
研究领域:
植物学
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环境科学
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纳米毒理学
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产品关联
DOI
PubMed
高影响因子
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY
·
2023
·Vol. 100
·期 8
·615-621
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IF 2
Ting Xu,Qingru Zeng,Xin Liu,Shensheng Xiao,Xiaoming Jiang,Yuepeng Lu,Zhiyong Gong,Yonggui Gao,Min Fang
There are more and more studies on the detection method of 3-chloro-1,2-propanediol fatty acid esters (3-MCPD esters) at present, by comparing these methods for the determination of 3-MCPD esters. Indirect methods, which determine total amount of 3-MCPD after hydrolysis of the esters, have an advantage over direct methods. The existing indirect methods, however, may yield unreliable results or require long hours of alkaline methanolysis. In contrast, the indirect enzymatic hydrolysis method has mild conditions and more accurate results. In this study, we developed a reliable and rapid indirect method for determination of 3-MCPD esters. 3-MCPD esters were enzymolysis to 3-MCPD by indirect enzymatic hydrolysis method, and the conditions of enzymatic hydrolysis were optimized, the content of 3-MCPD after enzymatic hydrolysis was detected by gas chromatography–mass spectrometry (GC–MS) and the yield was calculated. Finally, the optimum conditions for enzymatic hydrolysis of 3-MCPD esters were determined. According to the optimal enzymatic hydrolysis condition, the contents of 3-MCPD esters in four food oils were determined. The method is simple and sensitive and can meet the requirement of 3-MCPD esters detection in general oils.
研究领域:
食品科学
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分析化学
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产品关联
DOI
高影响因子
Foods
·
2025
·Vol. 14
·期 19
·3363
·
IF 5.1
Xiaoyue Zhang,Guozhi Ji,Yan Zhao,Bingyu Chen,Wenhui Li,Zimeng Guo,Shan He,András Koris,Xuchun Zhu,Zhishen Mu,Hongzhi Liu
Pea protein yogurt (PPY), as an alternative to traditional dairy yoghurt, has the advantages of being a green raw material, lactose cholesterol-free, and adaptable to the needs of lactose-intolerant people. PPY was prepared by fermenting a mixture of pea protein and water (1:10,w/v) supplemented with 5% fructose for 10 h after heat sterilisation. During fermentation, lactic acid bacteria metabolise pea protein to produce aldehydes and other aromatic compounds, imparting a unique sweet–sour balance and mellow flavour. However, issues such as weak gel formation and prominent soybean-like off-flavours severely restrict the development and consumer acceptance of PPY. In this study, five fermentation systems were systematically investigated to elucidate the fermentation mechanisms of pea yoghurt and explore effective methods for eliminating undesirable soy flavours. The results indicated that hydrophobic interactions and disulfide bonds are the predominant forces driving gel formation in PPY. Additionally, the protein content increased by 0.81 g/100 g following fermentation. A total of 43 volatile flavour compounds—including aldehydes, alcohols, acids, ketones, and furans—were identified, among which the concentrations of hexanal and 2-pentylfuran, known markers for soybean off-flavour, significantly decreased. Furthermore, high-temperature and high-pressure treatments (121 °C, 3 min) demonstrated superior effectiveness in reducing soybean-like flavours. Although the high-temperature and high-pressure treatment, double-enzyme hydrolysis, and flavour-masking methods operate through distinct mechanisms, their flavour profiles converged, displaying substantial deodorisation effects and synergistic interactions. These findings provide a theoretical basis and processing parameters for flavour modulation in PPY; however, further formulation optimisation is required to enhance its nutritional and textural properties. PPY shows promise as a potential alternative to conventional dairy products in the future.
研究领域:
食品科学
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蛋白质化学
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发酵工程
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食品风味化学
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植物基食品
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产品关联
DOI
PubMed
高影响因子
FOOD RESEARCH INTERNATIONAL
·
2025
·
IF 8
Xueqian Guo,Xueke Zhou,Shengnan Wang,Mehdi Nikoo,Wenli Wang,Yuan Liu
Umami peptides from Takifugu rubripes muscle contribute significantly to its umami taste. This study employed both enzymatic hydrolysis and ultrasound pretreated enzymatic hydrolysis to generate potential umami peptides from T. rubripes . The umami properties of the identified peptides were evaluated, screened, synthesized, and validated. Through Nano-LC/MS analysis, ultrasound pretreated enzymatic hydrolysis yielded a greater number of peptides of varying size (162 peptides) and showed better umami flavor compared to single enzymatic method. Among the identified sequences, 24 peptides were predicted as umami using Q value, iUmami-SCM, and Umami_YYDS taste models. The umami properties of five synthetic peptides (VDFDDLHR, KEPNRQWTPR, PFGNTHNNFK, YDSTHGRFKGEVK, and TGESGAGKTVNTKR) were further confirmed through sensory evaluation, molecular simulation, and biolayer interferometry (BLI). Sensory evaluation revealed that the intensity thresholds for these peptides ranged from 0.37 to 0.49 mmol/L. Molecular simulations and BLI analyses provided further evidence of high umami intensity for these peptides, as evidenced by their effective interaction with the specific umami T1R1 receptor. Overall, this study provides an effective reference for the study of umami peptides in T. rubripes .
研究领域:
食品科学
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生物化学
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分子生物学
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感官分析
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生物技术
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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）