FOOD AND BIOPRODUCTS PROCESSING
·
2024
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IF 3.5
Litong Liu,Junwei Qin,Bifeng Lan,Xi Hu,Tao Liao,Xiaofei Tian,Zhenqiang Wu
Gamma irradiation (γ-irradiation) sterilizes and modifies proteins. This study aimed to enhance the performance of protein hydrolysates of fermented tilapia fish skin using irradiation. The results showed that γ-irradiation could effectively kill harmful microorganisms in fish skin at 6 kGy. Irradiation at 1–6 kGy dose disintegrated the internal structure of fish skin proteins, thus increasing the degree of hydrolysis after fermentation by Bacillus subtilis L4; however, irradiation at 9–12 kGy caused cross-linking and aggregation of fish skin proteins. The solubility, and water and oil holding capacity of the protein hydrolysates were significantly improved compared to those of the non-irradiated sample. The maximum emulsifying activity (164.61±16.28 m 2 /g), foaming activity (91.13±2.30 mL), and surface hydrophobicity index (5766.43±770.56) were observed in the protein hydrolysates fermented from fish skin irradiated at 12 kGy. The antioxidant activity of the protein hydrolysates increased with increasing irradiation doses. This suggested that the functional properties and antioxidant activity of protein hydrolysates from fish skin fermentation can be improved by appropriate irradiation pretreatment, providing a feasible method for improving the utilization and quality of proteins in fishery waste.
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
JOURNAL OF FOOD BIOCHEMISTRY
·
2024
·Vol. 2024
·期 1
·3828251
·
IF 3.5
Yan Wang,Xiao Kong,Mengdi Du,Yang Qiao,Minjie Ye,Bing Han,Jing Gan
Chlorella , a single-celled green algae rich in proteins, holds promise as a source of bioactive peptides. This research aimed to isolate an antioxidant peptide from Chlorella , examining its stability through digestion. Using Response Surface Methodology (RSM), we identified optimal hydrolysis conditions for Chlorella Protein Hydrolysate (CPH): 55°C, pH 8.75, and an enzyme-to-substrate ratio of 2.15%. These conditions led to CPH with notable radical scavenging activity against 1,1-diphenyl-2-picrylhydrazyl (DPPH) (53.19 ± 0.99%), 2,2′-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) (76.86 ± 0.28%), hydroxyl radical (53.39 ± 1.74%), and Fe 2+ chelating rates of 22.56 ± 2.97%. Subsequently, peptides under 3 kDa isolated by ultrafication proved particularly stable and antioxidative after in vitro digestion. In addition, further purify to obtain component C1 with DPPH radical scavenging ability of 59.62 ± 1.29% and an Fe 2+ chelating ability of 49.78 ± 1.55%. Subsequent LC-MS/MS identification and virtual screening led to the discovery of a stable and antioxidative peptide, Ser-Gly-His-His-Lys-Pro-Leu (SGHHKPL). The study provides the theoretical basis for the development and utilization of chlorella .
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 Chemistry-X
·
2025
·
IF 8.2
Cuiping Han,Zhuojia Lv,Yujie Duan,Junfang Zhang,Qingxin Guo
In the present study, we investigated for the first time the effects of different concentration ranges (0–2 %, w/w) of CaCl 2 and NaCl on the microstructure, physicochemical properties and digestibility of rice starch-chickpea protein hydrolysate (RS-CPH) complexes. The results showed that CaCl 2 (0–1.5 %, w/w) and NaCl (0–1 %, w/w) enhanced the hydrogen bonding interactions between RS and CPH. The CLSM images visualized that the addition of salt resulted in a more uniform distribution of CPH in the RS matrix. However, the XRD results showed a decrease in the diffraction intensity of the complexes, implying an increase in the amorphous region of the complexes. In addition, 1.5 % (w/w) CaCl 2 and 1 % (w/w) NaCl reduced the rapidly digestible starch content of the complexes to 36.63 % and 37.20 %, respectively. These results highlight the innovative application of salt modulation in the RS-CPH system and offer a theoretical foundation for developing functional foods with controlled starch digestibility.
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
JOURNAL OF MOLECULAR LIQUIDS
·
2025
·
IF 5.2
Ziyin Yang,Shengbin Zeng,Jiayao Tang,Linghuan Yang,Bei Jin
The potential of dual protein–polyphenol supramolecular complexes for constructing delivery systems based on high internal phase Pickering emulsions (HIPPEs) is significant, yet the underlying mechanism has not been fully revealed. This study systematically investigated hybrid supramolecular complexes fabricated through physical processing techniques such as ultrasound (US) and high pressure (HP), integrating sunflower-walnut protein hydrolysates (SW) with naringenin (Nar) as novel stabilizers for oil-in-water HIPPEs. While physical treatments effectively enhanced SW emulsification capacity through particle size reduction, interfacial tension decrease, and wettability increase, particularly under US treatment, the physical field (US and HP) has limited effectiveness in improving the emulsion’s cream stability. The synergistic application of physical processing and naringenin complexation induced SW structural unfolding, facilitating the adsorption and anchoring of SW at the oil–water interface. Compared to the SW-Nar (US), SW-Nar (HP) generated emulsions with smaller droplets, reinforced viscoelastic networks, and improved curcumin bioaccessibility. In vitro digestion induced SW-Nar complexes interfacial structural unfolding, hydrophobic exposure, and α-helix-to-β-sheet transition, enhancing emulsification and micelle formation via strengthened hydrogen bonds and hydrophobic interactions, particularly in SW-Nar (HP). These findings collectively establish SW-Nar-stabilized HIPPEs as advanced delivery platforms for lipophilic bioactives, with system performance critically dependent on supramolecular interfacial microstructure modulated by physical processing methods.
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
International Wound Journal
·
2021
·Vol. 19
·期 3
·679-691
·
IF 3.315
Meiping Dong,Yi Mao,Zhiwei Zhao,Jinbo Zhang,Lipeng Zhu,Linlu Chen,Liexiang Cao
The development of biologically active multifunctional hydrogel wound dressings can assist effectively to wound regeneration and also has influenced multiple functions on wound injury. Herein, we designed a carbon-based composited injectable silk fibroin hydrogel as multifunctional wound dressing to provide effective anti-bacterial, cell compatibility and in vivo wound closure actions. Importantly, the fabricated injectable hydrogel exhibit sustained drug delivery properties, anti-oxidant and self-healing abilities, which confirm that composition of hydrogel is highly beneficial to tissue adhesions and burn wound regeneration ability. Frequently, designed injectable hydrogel can be injected into deep and irregular burn wound sites and would provide rapid self-healing and protection from infection environment with thoroughly filled wound area. Meanwhile, incorporated carbon nanofillers improve injectable hydrogel strength and also offer high fluid uptake to hydrogel when applied on the wound sites. In vitro MTT cytotoxicity assay on human fibroblast cell lines establish outstanding cytocompatibility of the injectable hydrogel and also have capability to support cell growth and proliferations. In vivo burn wound animal model results demonstrate that the hydrogel dressings predominantly influenced enhanced wound contraction and also promoted greater collagen deposition, granulation tissue thickness and vascularization. This investigation's outcome could open a new pathway to fabricate multifunctional biopolymeric hydrogel for quicker burn wound therapy and effectively prevents microenvironment bacterial infections.
研究领域:
生物材料学
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再生医学
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药剂学
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产品关联
DOI
PubMed
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2019
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IF 4.784
Jegatheeswaran Sonamuthu,Yurong Cai,Han Liu,Mohamed Subarkhan Mohamed Kasim,Vasantha Ruban Vasanthakumar,Boomi Pandi,Hangxiang Wang,Juming Yao
The infected diabetic wound ulcer is a significant problem for the diabetic patients, which leads to removal of affected foot site due to its delayed/non-healing tissues. The poly-microbial infections and active matrix metalloproteinases (MMP) are the significant influencing factors to delayed healing in diabetic mice. The main purposes of present investigation are to evaluation the targeted inactivation of MMP and avoid polymicrobial infections by using a combined therapeutic effect of metal chelating dipeptide (L-carnosine) and curcumin with the biocompatible silk protein hydrogel (L-car@cur/SF) dressing in the infected diabetic wound ulcer. The in vitro biological assay methods, such as, cell viability, anti-oxidant activity, anti-inflammatory macrophage cells and inhibition collagenase exhibited that the designed hydrogel matrix to be human cell compatible and could be accelerate for significant diabetic healing potential. The activation of cur/SF matrix by the L-carnosine was persuading the inactivation of matrix metalloproteinase-9 (MMP-9) through its potent chelating effects of Zn 2+ ions from the MMP-9 active center. The L-car@cur/SF hydrogel was demonstrated for the effective MMP-9 inactivation and bacterial inhibition via in vivo mice wound site, which indorsed the diabetic wound healing efficiency in streptozotocin-tempted diabetic mice.
研究领域:
生物材料学
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医学
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药理学
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产品关联
DOI
PubMed
高影响因子
COLLOIDS AND SURFACES B-BIOINTERFACES
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2021
·
IF 5.268
Qiwei Du,Shunyu Wang,Fei Lyu,Jianhua Liu,Yuting Ding
In this study, the effect of high-pressure steam sterilization (121 °C for 15 min) on whey protein hydrolysate-pectin solutions and emulsions was studied. The interaction and emulsification characteristics of pectin and whey protein concentrate (WPC) were evaluated from the solution system to the emulsion system. Enzymatic hydrolysis of WPC (WPH, 2 % and 8 % degree of hydrolysis) increased the covalent binding with pectin, which reduced the heat-induced aggregation of protein and improved emulsification. The thermodynamic incompatibility between WPC and pectin was not conducive to the covalent bonding under high temperature sterilization and produced serious aggregates, which also made a rapid increase in particle size (up to ∼3 μm), compared to WPH-pectin emulsion (∼ 400 nm). In addition, if emulsion was stirred during the sterilization, the creaming and protein aggregation could be avoided. By comparing low methoxy pectin (LMP) and high methoxy pectin (HMP), it was found that the whey protein-HMP complex had better emulsification stability, and the steric stabilization played a more important role in emulsion stability than the electrostatic repulsion. The changes of whey protein and pectin at the oil-water interface of the emulsion during the sterilization process may provide a reference for the sterilized bioactive ingredient delivery 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
ENVIRONMENT INTERNATIONAL
·
2025
·
IF 9.7
Zeming Wang,Wei Zhang,Xiaojie Hu,Yanzheng Gao
Enzymatic proteolysis is the key process to produce bioavailable nitrogen in natural terrestrial and aquatic ecosystems for microorganisms and plants. However, little is known on how protein degradation is influenced by organic contaminants. As we known, the overuse of organophosphate esters (OPEs) has caused serious pollution in soil, water, and sediment. Thereby we studied the effect of OPEs on the proteolysis of protein GB1 in aqueous system at neutral pH, and explored the underlying molecular mechanism. Colorimetric ninhydrin methods and SDS-PAGE results revealed that OPEs inhibited the enzymatic hydrolysis of protein GB1. Based on fluorescence quenching experiments, the binding constant (Log K A ) were found in order: 6.16 (dibutyl phosphate) > 5.11 (diethyl phosphate) > 1.78 (tributyl phosphate) > 0.876 (triethyl phosphate), proving the interactions between OPEs and protein GB1. Further spectroscopic experiments and molecular docking simulations showed that OPEs could entered the pocket structure of GB1 and induced secondary structural changes and protein folding through non-covalent interactions dominated by hydrogen bonding and van der Waals forces. In addition, organophosphate diesters (di-OPEs) and long-chain OPEs had stronger affinity to GB1, due to the more negative and denser electrostatic surface potential distributions. The deformation of proteins hindered the contact between their active sites and enzymes, leading to the inhibition of GB1 hydrolysis. This study deepened our understanding of the effect of OPEs on protein transformation and degradation, which could further influence the ecological functions and nutrient cycling.
研究领域:
环境科学
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生物化学
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产品关联
DOI
PubMed
高影响因子
Food Biophysics
·
2024
·Vol. 20
·期 1
·1-13
·
IF 2.8
Chen Xing-Shuo,Yang Jie,Mao Yi-Nuo,Sun Gui-Jin,Li Ying-Qiu,Wang Chen-Ying,Liang Yan,Zhao Xiang-Zhong,Mo Hai-Zhen
This study investigated the bitterness, structure, physicochemical properties and functional properties of peanut protein hydrolysate (PPH) debittered using β-CD and 2-butanol. The sensory properties of debittered PPH were characterized using sensory evaluation combined with electronic tongue and colorimetric analysis. High-performance size exclusion chromatography (HPSEC) and Fourier transform infrared (FTIR) spectroscopy characterized the structures of debittered PPH. Surface hydrophobicity, components of amino acids, and DPPH and ABTS radical scavenging capacities characterized the functional and physicochemical properties of debittered PPH. Bitterness of PPHF-4 with combined treatment of β-CD and 2-butanol was negligible with bitterness score (0.24) and almost unchanged color. Moreover, PPHF-4 retained a high level of umami with the electronic tongue umami response value (12.95). Surface hydrophobicity and amino acid analyses showed that PPHF-4 had the lowest surface hydrophobicity (8.36) and hydrophobic amino acids (202.62 mg/g) content among PPHs debittered. HPSEC analysis showed that compared to untreated PPH, protein hydrolysates less than 5.57 kDa in PPHF-4 were obviously reduced and less than 1.68 kDa were completely removed. The DPPH and ABTS radical scavenging IC50 of PPHF-4 was 0.67 and 0.40 mg/mL, which was decreased but still had a high level of antioxidant properties compared to PPH (0.44 and 0.34 mg/mL).
研究领域:
食品科学
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生物化学
✓ 已验证
产品关联
DOI
高影响因子
ACS Applied Materials & Interfaces
·
2025
·
IF 8.2
Shuming Liu,Chunhua Ge,Zhiqiang Li,Keke Chen,Xuefeng Li,Chengyao Peng,Xiangdong Zhang
Efficient passive cooling technologies hold significant potential for applications in heat transfer, thermal conductivity, and energy concentration in high-power devices. However, common high-thermal-conductivity materials often suffer from poor biocompatibility and lack biodegradability, limiting their use in body surface cooling and wearable devices. Consequently, developing thermally conductive materials through green synthesis while ensuring biocompatibility and biodegradability has become a major challenge in body surface cooling. In this study, boron nitride particles modified with carbon quantum dots (CDs@BNOH) were synthesized as high thermal conductivity composite fillers, which were then incorporated into a potentially biocompatible silk fibroin hydrogel patch. The CDs@BNOH/SilMA patch exhibits a good and stable recyclable thermal conductivity of 0.77 W m–1 K–1, with a 15.38% increase in the overall thermal conductivity due to the modification with carbon quantum dots. Additionally, under simulated direct sunlight, the CDs@BNOH/SilMA patch demonstrated exceptional body surface cooling performance, reducing the temperature by 6.6 °C compared to the control group. This hydro patch not only exhibited potential biocompatibility and biodegradability but also demonstrated promising potential in body surface cooling applications.
研究领域:
材料科学
·
生物医学工程
·
热传导
·
可穿戴设备
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD HYDROCOLLOIDS
·
2019
·
IF 5.839
Jia-Nan Yan,Wen-Hui Shang,Jun Zhao,Jia-Run Han,Wen-Gang Jin,Hai-Tao Wang,Yi-Nan Du,Hai-Tao Wu,Srinivas Janaswamy,Youling L. Xiong,Bei-Wei Zhu
This article reported the gelation and microstructural properties of scallop male gonads hydrolysates (SMGHs) in the presence of κ-Carrageenan (κ-C) and treated or untreated with potassium chloride (KCl). The presence of κ-C significantly increased the elastic moduli (10.3–449.5 Pa) and melting temperature (32.7–46.7 °C) of SMGHs. The decrease in the relaxation time ( T 21 , T 23 ) signified the strong binding between SMGHs and κ-C. The blue shift in the amide I and II peals coupled with a new band of 1159 cm −1 in SMGHs/κ-C further demonstrated the electrostatic interactions between SMGHs and κ-C. κ-C rose the percentage of β-sheets from 28.10% to 35.93% but at the expense of α-helix and β-turn fractions and highly ebbed the intrinsic fluorescence of SMGHs. Such scenarios resulted in a more compact network formation and flocculation of κ-C chains. The salt-treatment to κ-C promoted helical formation, however, presence of SMGHs created larger interstitial spaces in the κ-C network due to aggregates of SMGHs and decreased the overall gel strength. The outcome promises novel opportunities in the design and development of functional hydrogels based on protein and polysaccharide complexes for food , pharmaceutical and biomedical applications.
研究领域:
食品科学
·
生物化学
·
材料科学
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产品关联
DOI
高影响因子
MOLECULES
·
2022
·Vol. 27
·期 9
·2853
·
IF 4.927
Lixia Zhang,Xiaojing Sun,Xin Lu,Songli Wei,Qiang Sun,Lu Jin,Guohui Song,Jing You,Fei Li
Umami peptides are naturally found in various foods and have been proven to be essential components contributing to food taste. Defatted peanut powder hydrolysate produced by a multiprotease (Flavorzyme, Alcalase, and Protamex) was found to elicit an umami taste and umami-enhancing effect. The taste profiles, hydrolysis efficiency, amino acids, molecular weight distribution, Fourier transform infrared spectroscopy (FT-IR), and separation fractions obtained by ultrafiltration were evaluated. The results showed that peanut protein was extensively hydrolyzed to give mainly (up to 96.84%) free amino acids and peptides with low molecular weights (<1000 Da). Furthermore, β-sheets were the major secondary structure. Fractions of 1–3000 Da and <1000 Da prominently contributed to the umami taste and umami enhancement. To obtain umami-enhancing peptides, these two fractions were further purified by gel filtration chromatography, followed by sensory evaluation. These peptides were identified as ADSYRLP, DPLKY, EAFRVL, EFHNR, and SDLYVR by ultra-performance liquid chromatography (UPLC), and had estimated thresholds of 0.107, 0.164, 0.134, 0.148, and 0.132 mmol/L, respectively. According to the results of this work, defatted peanut powder hydrolysate had an umami taste and umami-enhancing effect, and is a potential excellent umami peptide precursor material for the food industry.Keywords:peanut protein hydrolysate;umami-enhancing peptide;characterization;isolation and purification;amino acid sequence
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
危险品化学品经营许可证（带存储）