Food Structure-Netherlands
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2025
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IF 5.9
Pai Peng,Xiaolong Wang,Xinyu Zhang,Xinrui Ren,Xinzhong Hu
To study the effect of gluten strength on starch structure and digestibility during noodle processing, two gluten samples containing HMW-GSs N/17 + 18/5 + 10 and N/17 + 18/2 + 12, respectively, were separated from wheat near-isogenic lines and combined with identical wheat starch to prepare two recombinant noodles. The structural changes in protein, starch, and their interactions during noodle cooking and retrogradation were investigated. The results indicated that the noodles with 5 + 10 subunits exhibited better cooking and textural characteristics compared to 2 + 12. Cooking and retrogradation led to protein aggregation, with the 5 + 10 noodles displaying higher levels of SDS-unextractable polymeric proteins characterized by increased disulfide bonds, hydrophobic interactions, and β-sheets. Meanwhile, the double helices within starch were disrupted, producing more single helices rich in inclusion complexes. The dense and extensive gluten matrix in 5 + 10 noodles inhibited the destruction of starch granules during cooking, and promoted starch recrystallization and the formation of starch-protein complexes, which contributed to a higher RS content (29.13 %). In contrast, the 2 + 12 noodle exhibited greater release of short-chain starches and monomeric proteins during cooking, leading to a disordered structure that impeded starch recrystallization and improved starch digestibility. The findings support improving noodle quality and starch digestion resistance through the incorporation of suitable HMW-GSs.
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产品关联
DOI
高影响因子
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
·
2022
·Vol. 103
·期 4
·2134-2145
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IF 4.125
Pai Peng,Xiaolong Wang,Mei Liao,Xiaoyang Zou,Qianying Ma,Xiaoke Zhang,Xinzhong Hu
Background The composition of glutenin protein significantly affects protein–starch interactions and starch digestion characteristics in wheat dough matrices. To elucidate the effects of high molecular weight glutenin subunits at the Glu-B1 locus on dough processing quality, the detailed structural changes of protein, starch, and their complexes were compared in Mixolab dough samples of two near isogenic lines 7 + 8 and 7 + 9. Results The results showed that the degree of protein aggregation increased continuously during dough processing, as did the destruction and rearrangement of the gluten network. Compared to 7 + 8, the stronger and more stable protein network formed in 7 + 9 dough induced intensive interactions between protein and starch, primarily through hydrogen bonds and isomeric glycosidic bonds. In 7 + 9 dough, the more compact and extensive protein–starch network significantly inhibited starch gelatinization during dough pasting, while during the dough cooling stage [from C4 (82.8 °C) to C5 (52.8 °C)], more protein–starch complexes composed of monomeric proteins and short-chain starch were generated, which remarkably inhibited starch retrogradation. All protein–starch interactions in the 7 + 9 dough improved the starch digestion resistance, as reflected by the high content of resistant starch. Conclusion The more extensive and intensive protein–starch interactions in the 7 + 9 dough inhibited the gelatinization and enzymatic hydrolysis of starch, thereby producing more slowly digestible starch and resistant starch. These findings demonstrate the feasibility of optimizing the texture and digestibility of wheat-based food products by regulating the behavior and interactions of proteins and starch during dough processing. © 2022 Society of Chemical Industry.
研究领域:
食品科学
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谷物化学
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分子营养学
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植物遗传学
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淀粉生物化学
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DOI
高影响因子
SCIENTIA HORTICULTURAE
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2024
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IF 3.9
Linmu Chen,Jingna Yan,Yiwen Miu,Rui Huang,Hao Wei,Lilei Wang,Cheng Zhang,Lianyu Yuan,Huarong Tong
The distinct qualities of etiolated leaves from chlorotic tea cultivars are significantly related to their developmental stages during harvesting. In this study, Hjy ( Camellia sinensis L. cv . Huangjinye) as a light sensitive etiolated tea variety had a higher concentration of theanine (99.36 mg/g) and lower total catechins (119.15 mg/g) than normal green tea plant. The shading treatment could turn the yellow leaves to green and alter the levels of catechins, caffeine, and theanine of tea shoots in Hjy. Additionally, the buds and 2nd leaves of Hjy tea shoots had the highest content of theanine, whereas the 3rd leaves contained the highest caffeine and total catechins. Moreover, the three different developmental stages of Hjy tea leaves had different levels of pigments, total free amino acids, total polyphenols, and soluble protein. Transcriptome and metabolome analyses identified a total of 58,175 genes and 414 metabolites in the three developmental stages, which were most enriched in photosynthesis, primary metabolism, lipid metabolism, and flavonoid metabolism. The multi-omics analysis revealed that the accumulations of L- glutamic acid and L-glutamine were up-regulated by GOGATs and GDHs and down-regulated by GSs, TS , and ALaDC. WRKY24, WRKY27, MYB105, and some other genes related to plant development and ion balance were highly correlated with L- glutamic acid biosynthesis. The decreased expressions of LARs and ANRs contributed to the reduction of catechin, epigallocatechin, and epigallocatechin gallate. WRKY35 , W RKY53, MYB62 , and some other genes related to photosynthesis, plant development, monooxygenases, and glycosylation exhibit roles in regulating catechins biosynthesis. This study provided the novel information about the Hjy tea plant, and the integrated strategy of multi-omics allowed a mechanistic understanding of the differential accumulation of L- glutamic acid and catechins during the development of etiolated tea leaves.
研究领域:
植物科学
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分子生物学
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农学
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茶学
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产品关联
DOI
高影响因子
International Journal of Biological Sciences
·
2025
·Vol. 21
·期 11
·4872-4894
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IF 10
Chen Yuxing,Tao Yong,Huang Qiu,Xu Jingtao,Wang Zhenxin,Zhang Ye,Fu Guangxu,Tan Fuqiang,Feng Keyi,Ou Yunsheng
Osteosarcoma remains a challenging malignancy with poor prognosis, particularly in metastatic cases. This study investigates the therapeutic potential and molecular mechanisms of the Hinokitiol-iron complex (Fe(hino)3) against osteosarcoma. Fe(hino)3 induced dose-dependent cell death in osteosarcoma cell lines (HOS, 143b, and K7M2) through multiple pathways. At moderate doses, Fe(hino)3 triggered ferroptosis by disrupting mitochondrial function, enhancing ROS generation and lipid peroxidation, downregulating GSS and GPX4, and upregulating HO1 and Ferritin expression. At higher doses, Fe(hino)3 activated the NLRC4/Caspase-1/GSDMD pathway, leading to pyroptosis and the release of inflammatory factors. Mechanistically, Fe(hino)3 acted as a dual-mode cell death inducer through iron overload-mediated ferroptosis and NLRC4-dependent pyroptosis while modifying the immunosuppressive tumor microenvironment. In actual clinical application, Fe(hino)3 might be used as an alternative to chemotherapy or other targeted therapies for advanced osteosarcoma at a relatively low dose to improve biosafety and reduce side effects. However, when considering it in combination with immunotherapy for advanced osteosarcoma, a relatively safe high dose is more appropriate due to the pyroptosis-mediated inflammatory response but it still needs to consider the biosafety of combination therapy. These findings provide new insights into the development of Fe(hino)3 dose-dependent therapeutic strategies for advanced osteosarcoma treatment.
研究领域:
肿瘤学
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药理学
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细胞生物学
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免疫学
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生物化学
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分子生物学
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癌症研究
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产品关联
DOI
PubMed
高影响因子
Frontiers in Veterinary Science
·
2024
·
IF 2.6
Zhou Miao,Wu Zichen,Deng Donghua,Wang Bin,Zhou Xiaoling,Zhou Bingyu,Wang Chunping,Zeng Yan
Oxidative damage resulting from weaning stress significantly impacts the growth performance and health status of piglets. Taurine, a dietary antioxidant with diverse functions, was investigated in this study for its protective role against weaning stress-induced oxidative damage and its underlying mechanism. Forty 28-day-old male castrated weaned piglets were randomly assigned to four groups. The control group received the basal diet, while the experimental groups were fed the basal diet supplemented with 0.1, 0.2%, or 0.3% taurine over a 28-day period. In vitro, H2O2 was utilized to induce oxidative damage to the jejunal mucosa of piglets via IPEC-J2 cells. The results demonstrated that taurine supplementation reduced the incidence of diarrhea in piglets compared to that in the control group (p < 0.05); the addition of 0.2 and 0.3% taurine led to increased average daily gain and improved feed conversion efficiency in weaned piglets, showing a linear dose-response correlation (p < 0.05). Taurine supplementation at 0.2 and 0.3% enhanced the activities of serum CAT and GSH-Px while decreasing the levels of serum NO, XOD, GSSG, and MDA (p < 0.05). Moreover, it significantly elevated the levels of GSS, Trx, POD, complex I, mt-nd5, and mt-nd6, enhancing superoxide anion scavenging capacity and the hydroxyl-free scavenging rate in the livers of weaned piglets while reducing NO levels in the liver (p < 0.05). Additionally, 0.2 and 0.3% taurine supplementation decreased serum IL-6 levels and elevated the concentrations of IgA, IgG, and IL-10 in weaned piglets (p < 0.05). The levels of occludin, claudin, and ZO-1 in the jejunum mucosa of weaned piglets increased with 0.2 and 0.3% taurine supplementation (p < 0.05). In IPEC-J2 cells, pretreatment with 25 mM taurine for 24 h enhanced the activities of SOD and CAT; reduced the MDA content; upregulated the mRNA expression of various genes, including ZO-1, occludin, claudin-1, Nrf2, and HO-1; and reversed the oxidative damage induced by H2O2 exposure (p < 0.05). Overall, the findings suggest that the inclusion of 2 and 3% taurine in the diet can enhance growth performance, reduce diarrhea rates, ameliorate oxidative stress and inflammation, and promote intestinal barrier function in weaned piglets.
研究领域:
动物科学
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营养学
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生理学
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兽医学
✓ 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）