INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
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2024
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IF 7.7
Kewei Zheng,Yuanyuan Wu,Qingfei Dai,Xiaojun Yan,Yu Liu,Di Sun,Zhongjie Yu,Shuoqi Jiang,Qingbao Ma,Wei Jiang
The objective of this study was to explore the potential of Antarctic krill-derived peptides as α-glucosidase inhibitors for the treatment of type 2 diabetes. The enzymolysis conditions of α-glucosidase inhibitory peptides were optimized by response surface methodology (RSM), a statistical method that efficiently determines optimal conditions with a limited number of experiments. Gel chromatography and LC-MS/MS techniques were utilized to determine the molecular weight (M w ) distribution and sequences of the hydrolysates. The identification and analysis of the mechanism behind α-glucosidase inhibitory peptides were conducted through conventional and computer-assisted techniques. The binding affinities between peptides and α-glucosidase were further validated using BLI (biolayer interferometry) assay. The results revealed that hydrolysates generated by neutrase exhibited the highest α-glucosidase inhibition rate. Optimal conditions for hydrolysis were determined to be an enzyme concentration of 6 × 10 3 U/g, hydrolysis time of 5.4 h, and hydrolysis temperature of 45 °C. Four peptides (LPFQR, PSFD, PSFDF, VPFPR) with strong binding affinities to the active site of α-glucosidase, primarily through hydrogen bonding and hydrophobic interactions. This study highlights the prospective utility of Antarctic krill-derived peptides in curtailing α-glucosidase activity, offering a theoretical foundation for the development of novel α-glucosidase inhibitors and related functional foods to enhance diabetes management.
研究领域:
生物化学
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药理学
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食品科学
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糖尿病研究
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DOI
PubMed
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
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2014
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IF 3.096
Zhi-Jiang Wang,Jinhyuk Lee,Yue-Xiu Si,Wei Wang,Jun-Mo Yang,Shang-Jun Yin,Guo-Ying Qian,Yong-Doo Park
To gain insight into the structural and folding mechanisms of Antarctic krill alkaline phosphatase (ALP), the enzyme was properly purified by (NH 4 ) 2 SO 4 fractionation and by both Sephadex G-75 and DEAE anion exchange chromatography . The purified enzyme (62.6 kDa; 2.62 unit/mg) was unstable at temperatures exceeding 30 °C. Denaturants, such as sodium dodecyl sulfate (SDS), guanidine HCl, and urea, were applied to evaluate the folding mechanism, including kinetics and thermodynamics, of krill ALP. Sodium dodecyl sulfate elicited no significant effect on ALP activity even at excessively high concentrations (300 mM), whereas guanidine HCl and urea effectively inactivated the enzyme at concentrations of 2 and 3.5 M, respectively. Kinetic studies showed that the enzymatic inhibition by guanidine HCl and urea represented a first-order reaction that was a monophasic unfolding process. This process was found to be associated with conformational changes without significant transient free-energy changes. Additionally, the overall structural changes occurred proximally to the active site pocket. Our study provides new insight into ALP of the Antarctic krill, which lives in extreme environmental conditions.
研究领域:
生物化学
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海洋生物学
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DOI
PubMed
高影响因子
Journal of Aquatic Food Product Technology
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2018
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IF 0.682
Fa-Wen Yin,Da-Yong Zhou,Yan-Fei Liu,Qi Zhao,Zhong-Yuan Liu,Liang Song,Xin Zhou,Jian-Run Zhang,Bei-Wei Zhu
Krill oils (KOs) were extracted from Antarctic krill using ethanol, hexane, or their mixture (1:2, v/v) with yields of 21.32%, 8.50%, and 18.75%, respectively. The total nitrogen content of the aforementioned oils was 2.76%, 1.06%, and 1.87%, respectively, indicating the presence of lipoprotein. All KOs contained a high proportion of phospholipid (PL) (30.20–64.82% of total lipids) and polyunsaturated fatty acids (PUFA) (30.00–34.94% of total FAs). Among PL, phosphatidylcholine was dominant (89.81–90.60 mol %). In contrast, KO extracted with the mixed solvent had the highest amount of glycerophosphocholine species containing eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA).
研究领域:
生物化学
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海洋生物学
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产品关联
DOI
高影响因子
ULTRASONICS SONOCHEMISTRY
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2020
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IF 6.513
Sijie Hu,Jianhai Wu,Beiwei Zhu,Ming Du,Chao Wu,Cuiping Yu,Liang Song,Xianbing Xu
Emulsion gels with low oil contents have been continuously developed in recent decades. In this study, the use of high-intensity ultrasound for the preparation of low oil emulsion gel (oil fraction of 0.25) was investigated. Specifically, defatted Antarctic krill protein (dAKP) was used to stabilize the interface of soybean oil and water. Then, the microstructure and the stabilization mechanism of the formed emulsion gel were evaluated by cryo-SEM, CLSM, zeta potential, rheological measurements, and FTIR. Besides, the particle diameter was measured to be around 5 μm. The results of CLSM indicated that the emulsion gel was the oil-in-water type. The emulsion gel exhibited gel-like viscoelastic behavior even at a low concentration of dAKP due to the formation of a rigid particle network while the rheological behavior of the emulsion gel was significantly affected by the concentration of dAKP. The stabilization of the emulsion gel can be maintained by space steric hindrance and hydrophobic interactions between particles in the emulsion gel system.
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
PubMed
高影响因子
Food and Bioprocess Technology
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2023
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IF 5.6
Lin Junxin,Sun Peizi,Zhao Yanfen,Du Xiaoping,Ren Xiang,Man Hao,Li Dongmei
Heat treatment reduces the quality of Antarctic krill ( Euphausia superba ) meat, thus greatly limiting its industrial application. It was found that L-Lys immersion pretreatment can effectively improve the quality of heat-treated Antarctic krill meat; the underlying mechanism is unclear. Therefore, this study aimed to investigate the effect of L-Lys concentrations (0, 25, 50, 100, and 200 mM) on the aggregation behavior and structure of Antarctic krill myofibrillar protein solution before and after heat treatment. Compared with the untreated group, L-Lys decreased the surface hydrophobicity and particle size of the heat-treated Antarctic krill protein by 2.38 times and 18.27 times while increasing the solubility by 3.59 times. Furthermore, L-Lys intervention inhibited the formation of disulfide bonds in myofibrillar protein of the heat-treated Antarctic krill, enhanced the intermolecular hydrogen bonding force, improved the orderliness of the secondary structure, and “exposed” the tyrosine residues of the protein molecule. As a result, the polarity of the microenvironment was enhanced while the tertiary structure of the protein was altered, thus inhibiting thermal aggregation. This study reveals the mechanism of L-Lys inhibition of thermal aggregation behavior of Antarctic krill myofibrillar protein. Our results provide insights into the development and utilization of Antarctic krill protein in the food industry.
研究领域:
食品科学
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蛋白质化学
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DOI
高影响因子
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
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2021
·Vol. 102
·期 9
·3916-3924
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IF 3.639
Junxin Lin,Yuying Zhang,Yiwei Li,Peizi Sun,Xiang Ren,Dongmei Li
BACKGROUND The quality deterioration of Antarctic krill ( Euphausia superba ) after thermal processing limits its industrial application. This study sought to improve the texture characteristics of Antarctic krill after heat treatment through pre-soaking using l - lysine (Lys) solution and sodium tripolyphosphate (STPP). Moreover, the effects of Lys on heat-treated Antarctic krill were explored. RESULTS Lys significantly reduced the cooking loss and improved the texture characteristics of Antarctic krill during heat treatment. The low-field nuclear magnetic resonance results showed that Lys reduced the water loss of Antarctic krill during heat treatment. Additionally, the surface hydrophobicity, Fourier transform infrared spectroscopy, and endogenous fluorescence spectroscopy results showed that Lys could inhibit the structural damage of Antarctic krill protein under the thermal denaturation condition and enhance the thermal stability of the protein. The scanning electron microscopy results showed that Lys could protect the structural integrity of Antarctic krill muscle fibers during heat treatment. CONCLUSION The cooking loss in the Lys added groups was better than the sodium tripolyphosphate added group, and 2.0% Lys solution could minimize the cooking loss of Antarctic krill. The secondary and tertiary structures of the Antarctic krill protein were actively protected by Lys during heat treatment. Overall, the study will provide insights into the application of Lys in the food industry as a natural additive and an alternative to phosphate. © 2021 Society of Chemical Industry.
研究领域:
食品科学
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生物化学
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DOI
高影响因子
FOOD RESEARCH INTERNATIONAL
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2025
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IF 8
Xinyu Zhang,Xiang Ren,Peizi Sun,Yuting Tan,Huihui Zhang,Dongmei Li
The consumption proportion of Antarctic krill as a chilled food product has been gradually increasing. However, krill quality deteriorates significantly during refrigeration, and the mechanism behind this deterioration remains unclear. This study investigated the effects of refrigeration on the changes in krill quality and on the structure of krill myofibrillar proteins (MPs). The results indicated that during refrigeration, krill exhibited increased levels of trypsin activity, thiobarbituric acid reactive substances (TBARS), and total viable count, indicating heightened endogenous enzyme activity, oxidative reactions, and microbial activity. This process disrupted the integrity of the MPs' structure, degrading them into smaller fragments and leading to elevated myofibrillar fracture index (MFI) and total volatile basic nitrogen (TVB-N) levels. Macroscopically, MPs degradation and structural alterations manifested as localized fiber bundle ruptures within krill tissues, muscle structure collapse and softening, and severe moisture loss. By the final refrigeration stage, hardness and WHC reached minimum values of 211.70 g and 44.56 %, respectively, ultimately degrading krill edibility. Krill became inedible after 72 h of refrigeration. This study provided new insights into analyzing krill quality deterioration.
研究领域:
食品科学
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海洋生物学
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采后生理学
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蛋白质化学
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产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
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2025
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IF 9.8
Mengna Zhang,Xuejiao Xu,Pinjia Chen,Shilei Wang,Caiqin Liu,Nan Wang,Jianchang Jin
Antarctic krill oil (AKO) is known for its richness in unsaturated fatty acids, but its oxidative sensitivity hinders its utilization in functional foods. In this study, qualitative and quantitative analyses of lipids in AKO based on lipidomics were performed, and gas chromatography-ion mobility spectrometry was used for monitoring AKO flavor changes during storage. 1678 lipids were identified, belonging to 26 subclasses of AKO, with glycerophospholipids being the most abundant. Through a chemometrics analysis, 326 differentially abundant lipids and 30 characteristic volatile flavor substances with VIP > 1 and P < 0.05 were screened in AKO. 10 lipid molecules were considered as key precursor lipids for the oxidation of AKO, namely LPA 20:2, PA 16:1_20:5, PI-Cer 13:2;2O/16:2;O, PMeOH 12:0_22:6, CAR 20:1, DG 22:1_18:3, DGCC 8:0_17:0, LPA 17:0, MG 18:1, and TG 16:1_17:2_36:10, which were correlated with key aromatic compounds. This study provides a theoretical basis for understanding the oxidation mechanism during AKO storage.
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
PubMed
高影响因子
FOOD CHEMISTRY
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2026
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IF 10.4
Jiajun Pan,Xinmiao Wang,Xiaoming Guo,Beiwei Zhu,Zonghan Wang
NaCl regulates the aggregation-crosslinking balance of AK proteins during gelation. • A balanced two-stage aggregation ratio (∼0.85) yields the optimal gel texture. • Excessive NaCl (>3.0%) induces premature aggregation that impairs gel networks. • AK proteins show higher salt–heat sensitivity in thermal-aggregation than LV. Antarctic krill ( Euphausia superba ) represents a vast yet underutilized marine protein resource; however, its inherently weak and unstable gelation properties hinder its broad industrial application. The primary objective of this study was to systematically investigate how NaCl (1–3.5%, w/w) modulates protein aggregation and crosslinking during the thermal gelation of Antarctic krill surimi. Using Litopenaeus vannamei as a reference, a multi-scale analysis showed that 2.5% NaCl produced optimal gel texture (2.56 N for Antarctic krill; 25.84 N for Litopenaeus vannamei ). Rheology revealed a three-stage gelation process with stronger elastic reinforcement in Litopenaeus vannamei . AFM analysis demonstrated that NaCl promoted protein aggregation during two-stage heating, with more pronounced aggregation observed in krill proteins. An aggregation efficiency of ∼0.85 yielded the best gel performance, underscoring that network formation benefits from progressive aggregation dynamics rather than runaway cluster growth. These findings provide a theoretical basis for enhancing the quality of krill-based foods. Download: Download high-res image (462KB) Download: Download full-size image
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DOI
PubMed
高影响因子
JOURNAL OF FOOD PROCESSING AND PRESERVATION
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2024
·Vol. 2024
·期 1
·4506851
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IF 2
Hai Chi,Yuanxing Zhang,Lukai Zhao,Na Lin,Wei Kang
The study is aimed at determining how the quality of Antarctic krill ( Euphausia superba ) sauce (AkS) changed over time, including changes in color, moisture content, acid value (AV), peroxide value (POV), thiobarbituric acid reactive substance (TBARS), aerobic plate count, and sensory score. Quality variations and shelf life of AkS were estimated using kinetic model and back propagation (BP) neural network model. The results showed that sensory score, moisture content, and a ∗ values of AkS declined as storage temperature increased at 4, 25, and 37°C. In addition, the L ∗ values, b ∗ values, AV, POV, and TBARS of AkS increased as storage duration increased, indicating that high storage temperature of the samples accelerated quality degradation. The primary reason for AkS degradation was the oxidation of proteins and lipids. The POV, TBARS, and total sensory evaluation rating exhibited a highly significant correlation, and therefore, POV and TBARS were selected as the indicators for the two models. The BP neural network outperformed the kinetic model in predicting quality changes over the whole storage period, with relative errors of less than 10%. In terms of shelf-life prediction, the BP neural network’s relative errors were 11.76% and 13.39% in POV and TBARS, respectively. POV and TBARS had experimental shelf lengths of 119 and 142 d, respectively. Compared with the kinetic model, the BP neural network model predicted the quality changes and shelf life of AkS with greater accuracy and stability. The findings offer fundamental insights and innovative concepts for the production of high-value Antarctic krill products, as well as the exploitation of Antarctic krill resources.
研究领域:
食品科学
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海洋生物学
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DOI
高影响因子
SEPARATION SCIENCE AND TECHNOLOGY
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2025
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IF 2.3
Qi’an Yu,Yan Li,Jinghua Yu,Jing Gao
In this study, astaxanthin was recovered from Antarctic krill waste via thermo-reversible biphasic system composed of phosphonium-based ionic liquids (ILs) and water. The phase behavior and physical properties of the mixtures were investigated. The astaxanthin extraction was compared with organic solvents and pure ILs, and the extraction mechanism was revealed through Quantum chemical computation. Moreover, the stability of the extract was evaluated. The extracted residue was further used as a biosorbent to remove methyl blue and Congo red from waste water. Results showed the [P4444]CF3COO-water system presented lower critical solution temperature (LCST)-type phase behavior, while the [P4448]CF3COO-water system presented an upper critical solution temperature (UCST)-type phase behavior. Astaxanthin has a tendency to migrate to the IL-rich phase due to the hydrogen bond between ILs and astaxanthin. The highest extraction yield of astaxanthin reached 35.78 μg/g by using the [P4444]CF3COO-water system at 308.15 K at a solid–liquid ratio of 1:40 g/mL and an extraction time of 75 min. In addition, the extracted residue with spongy and porous surface showed high removal efiiciency of Congo red (92.6%) and methylene blue (97.31%). The study provides an efficient and environmentally friendly method to selectively extract astaxanthin from natural bioresources.
研究领域:
生物化学
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环境科学
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食品科学
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产品关联
DOI
高影响因子
Food Bioscience
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2024
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IF 4.8
Li Hao,Yulian Ding,Yan Fan,Chensi Xia,Yuqian Meng,Qiannan Jia,Jian Zhang,Changhu Xue,Hu Hou
Hyperuricemia (HUA) endangers renal function and induces gout. Although peptides from Antarctic Krill (AKP) showed anti -hyperuricemic effects, the underlying mechanism remained unclear. The study investigated the anti -hyperuricemic effect via xanthine oxidase (XOD) inhibitory activity, an adenosine-induced HK-2 cell model, and a potassium oxonate (PO)-induced mouse model. The AKP prepared using alkaline protease exhibited a strong XOD inhibitory activity with a low IC 50 value of 3.232 mg/mL. AKP (5 mg/mL) reduced the uric acid (UA) content by 40.50% in HK-2 cells ( p < 0.01). In addition, AKP (600 mg/kg/d) reduced serum UA level by 54.37% in a mouse model ( p < 0.01) and had an alleviating effect on HUA-induced inflammation. Besides, AKP supplementing could regulate the mRNA levels of renal UA urate transporters (GLUT9, ABCG2, OAT1, OAT3, and NPT1) to promote UA excretion. According to non-targeted metabolomics, AKP regulated metabolic disorders in HUA mice by proximal tubule bicarbonate reclamation, taurine and hypotaurine metabolism, and butanate metabolism, etc, providing useful clues for research on the molecular mechanism of AKP. In addition, AKP alleviated gout by reducing paw swelling and inflammatory factors (IL-6, TNF-α, IL-1β) levels.
研究领域:
药理学
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生物化学
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代谢组学
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分子生物学
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营养学
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产品关联
DOI
高影响因子
危险品化学品经营许可证（带存储）