Foods
·
2021
·Vol. 10
·期 6
·1320
·
IF 4.35
Junping Liu,Jiayan Zhang,Tao Liao,Lei Zhou,Liqiang Zou,Yafei Liu,Li Zhang,Wei Liu
The thermal inactivation kinetics of kudzu (Pueraria lobata) polyphenol oxidase (PPO) were investigated in model and food systems. PPO in kudzu tissue (tPPO) showed a higher thermostability than that of PPO in crude extract (cPPO) and purification fractions (pPPO). The PPO inactivation rate constant (k) increased with an increase in temperature, and tPPO showed the lowestkvalue, followed by that of cPPO and pPPO at the same temperature, indicating that PPO in the food system was more resistant to thermal treatment. Food constituents (pectin, starch, sucrose, and bovine serum albumin) in the food system decreased the activity of PPO but increased the thermostability of PPO, among which pectin exhibited the strongest protective effect against thermal inactivation, and the influence of sucrose was much slighter than that of other macromolecules. Fluorescence emission spectra indicated that pPPO exhibited stronger interactions with pectin than sucrose, and pPPO with pectin showed a more stable conformation under thermal treatment.Keywords:polyphenol oxidase;kudzu;thermostability;thermal inactivation kinetics;food constituents;conformation
研究领域:
食品科学
·
酶学
·
植物生物化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
MOLECULES
·
2023
·Vol. 28
·期 2
·522
·
IF 4.6
Li Mu,Qi Tong,Yuhang Liu,Xianglong Meng,Peng He,Gang Li,Linyang Ye
Under gas-liquid microextraction (GLME) operating conditions (extraction temperature 270 °C, extraction time 7 min, condensation temperature −2 °C, and carrier nitrogen gas speed 2.5 mL/min), ice cream samples, as a representative food, were pre-treated. The volatile aroma components of each sample was qualitatively analysed using GC-MS. The principal component analysis was conducted to classify the functional groups, which showed that alcohols, acids, esters, ketones, and aldehydes were the main compounds responsible for the aroma of ice cream. It was found that furan-3-carboxaldehyde, 3-furanmethanol, 2(5H)-furanone, 5-methylfuranal, 2,5-diformylfuran, 3-hydroxy-2-methyl-4-pyrone, 5-hydroxymethylfurfural, ethyl maltol, and glycerol were routinely used flavour ingredients in ice cream.Keywords:ice cream;gas-liquid microextraction (GLME);food composition analysis;classification of functional groups;principal component analysis
研究领域:
食品科学
·
分析化学
✓ 已验证
DOI
PubMed
高影响因子
Journal of Materials Chemistry C
·
2025
·Vol. 13
·期 18
·9382-9391
·
IF 5.1
Zaidong Chen,Yuefei Xiang,Xinghui Qin,Lei Zhong,Hong Liao,Shiwen Liu,Jiaqi Wang,Kezhi Zheng,Dejian Hou,Lei Zhou,Mingmei Wu
The challenges of low blue light absorption, reduced luminous efficiency, and low thermal stability are critical issues confronting near-infrared II (NIR-II) phosphors, which significantly hinder their applications in food testing, medical imaging, and various other fields. Herein, an energy transfer strategy was adopted to enhance blue light absorption by introducing Cr3+ into Lu2CaMg2Si3O12:Ni2+, thereby enhancing their luminescence properties, including quantum efficiency and thermal stability. Given the superior energy transfer efficiency of Cr3+ → Ni2+, the quantum efficiency of Lu2CaMg2Si3O12:Cr3+,Ni2+ was increased from 23.0% to 32.6%, and the thermal stability improved by 18%, as compared to Lu2CaMg2Si3O12:Ni2+. Furthermore, the Dexter's model was employed to systematically analyze the energy transfer mechanism of transition metal ions. In addition, due to the difference in the temperature response of Cr3+ and Ni2+, the thermometry performance of this phosphor was studied. Importantly, a pioneering method for food components detection based on the convolutional neural network model was proposed, demonstrating a 100% detection success rate. This research not only propels the development of novel blue-light-excitable NIR-II phosphors but also contributes to the advancement of intelligent lighting technologies.
研究领域:
材料科学
·
光学
·
人工智能
·
医学影像
✓ 已验证
产品关联
DOI
高影响因子
NEUROGASTROENTEROLOGY AND MOTILITY
·
2021
·Vol. 33
·期 12
·e14196
·
IF 3.598
Youyou Lu,Junxue Zhang,Xiaohong Zhou,Meiyu Guan,Zhe Zhang,Xi Liang,Lingjun Tong,Huaxi Yi,Pimin Gong,Lu Bai,Hui Zhou,Tongjie Liu,Lanwei Zhang
Background Constipation is a gastrointestinal symptom with high incidence rate and large number of patients. It is becoming one of the urgent medical problems. Poor intestinal motility is one of the important causes of constipation. Current drug treatments for constipation are associated with many side effects; thus, it is necessary to study more effective treatment methods and potential mechanism. Methods A zebrafish model of intestinal motility obstruction was established by loperamide hydrochloride to evaluate the effect of probiotic, food ingredients, and combination on intestinal peristalsis according to intestinal peristalsis frequency counts. The gastrointestinal survival ability of the best probiotics was evaluated by surface hydrophobicity, self-aggregation, acid and bile salt tolerance, and gastrointestinal transit tolerance. Interactions between probiotics and food ingredients were studied in vivo and in vitro. The expression of 5-HT was detected by ELISA and fluorescence immunoassay, and 5-HT related genes were detected by RT-PCR. Key Results We obtained the probiotics, food ingredients, and combination that effectively promoted intestinal peristalsis, X11 and YRL577, P . persica and KGM, KGM + X11, respectively. Both KGM and P . persica promoted colonization of probiotics in vivo. KGM + X11 could effectively promote the increase in 5-HT synthesis in zebrafish via up-regulating gene expression of TPH-1, TPH-2, and 5-HT R and down-regulating gene expression of SERT. The specific in-depth mechanism needs further study. Conclusions and Inferences The combinations of KGM with X11 effectively promoted intestinal peristalsis. We provide a theoretical basis for new modalities that can promote intestinal peristalsis and alleviate constipation.
研究领域:
胃肠病学
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药理学
·
微生物学
·
营养学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2022
·
IF 9.231
Xiaoyuan Wang,Yike Han,Junjun Geng,Amei Zhu,Xiaopeng Wei,Qisen Xiang,Wei Zong
Alternariol (AOH) and alternariol monomethyl ether (AME), the two Alternaria mycotoxins with the highest outbreak rates in food systems, could be effectively reduced by cold plasma. This research evaluated the impact of food components on the plasma removal of AOH and AME. The results showed that 6% whey protein or ovalbumin almost completely inhibited the reduction of AOH or AME. Polyphenols inhibited the removal of AOH and AME by up to 90.8% and 83.4%, respectively. Organic acids and Vc reduced AME removal by up to 43.4% and 31.9%, respectively, but had little effect on AOH removal. Sugars and amino acids could decrease both toxin removal by less than 10%. Proteins exhibited the most inhibitory effect on plasma removal of AOH and AME, followed by polyphenols, while the effect of other components was relatively small. AOH and AME removal by cold plasma was highly related to H 2 O 2 produced during plasma discharge.
研究领域:
食品科学
·
毒理学
·
等离子体技术
✓ 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）