INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
·
2022
·Vol. 58
·期 3
·1575-1585
·
IF 3.612
Lujuan Xing,Lijuan Fu,Fidel Toldrá,Shuang Teng,Yantao Yin,Wangang Zhang
Summary Xuanwei ham is a kind of traditional meat product with unique flavour along with abundant of bioactive peptides. This study was to investigate the in vitro stability of bioactive peptide extract from dry-cured Xuanwei hams and its anti-inflammatory effect in RAW264.7 cells. Firstly, the Xuanwei ham peptides (XHPs) were extracted and then tested in the lipopolysaccharide (LPS)-induced macrophage cell model. Furthermore, the XHPs were exposed to different pretreatments including heating, acid-base environment and simulated gastrointestinal digestion to evaluate their inflammatory regulation capacity. The heating temperature and pH did not show significant effects on the anti-inflammatory capacity of XHPs, whereas the secretion of NO and TNF-α was not suppressed after heating at 100 °C for 60 min. After digestion, the numbers of free amino acids and short peptides were enhanced significantly and the XHPs showed better inhibitory effect on LPS-induced NO and TNF-α secretion. Overall, the heating and pH treatment had no significant influence on the stability of XHPs but the anti-inflammatory effect was enhanced after the simulated gastrointestinal digestion along with the releasing of novel bioactive peptides.
研究领域:
食品科学
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免疫学
·
生物化学
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DOI
高影响因子
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
·
2023
·
IF 6.1
Yan Ping Chen,Wenqian Li,Yashu Yu,Mengni Wang,Imre Blank,Yin Zhang,Yuan Liu
Jinhua dry-cured ham (JDH) is a traditional fermented meat product favored by Chinese consumers. In this paper, the impact of steaming on the key odorants of JDH was investigated using the sensomics approach. Compounds with odor activity values (OAV) ≥1 were re-engineered in a triglyceride matrix to imitate the odor profiles of both raw and steamed JDHs. The aroma-active compounds were then confirmed by recombination and omission tests using triangle tests. The odor profiles of raw and steamed JDHs were obtained by quantitative descriptive analysis to compare the differences between the original and recombined models. The results showed that pentanal, hexanal, dimethyl trisulfide, (E,E)-2,4-decadienal, (E)-2-heptenal, furaneol, 3-methylbutanoic acid, 1-octen-3-one, and methional influenced the overall raw JDH odor significantly. Furaneol was first reported as a key compound that provides a caramel smell to the raw JDH. Apart from (E)-2-heptenal, dimethyl trisulfide, furaneol, 3-methylbutanoic acid, and methional, the remaining three compounds including 2-furfurylthiol, benzeneacetaldehyde, and phenylethyl alcohol showed a significant influence on the odor profile of steamed JDH. The statistical analysis of the odor profiles showed an 80.0% similarity between the recombination raw JDH and the real raw JDH, and a 76.3% similarity between the model and the real steamed JDH.
研究领域:
食品科学
·
感官分析
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产品关联
DOI
PubMed
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2025
·
IF 6.6
Siqi Chen,Changxin Ge,Baide Mu,Changcheng Zhao,Juan Wang,Hongmei Li,Chunxiang Piao,Guanhao Li
This study investigated the effects of integrating a novel low-sodium formula, comprising 70% sodium chloride, 18% potassium lactate, and 12% lysine, into an onion skin extract (OPE)-coated lard system on the nutritional, sensory, and flavor quality of low-salt dry-cured ham onion skin extract (OPE) and compare them to those of the positive control quercetin (QCT). Results showed that the OPE and QCT groups significantly reduced peroxide value (POV) by 35.82% and 25.37%, respectively, and thiobarbituric acid reactive substances (TBARS) by 28.75% and 30%. Furthermore, the application of OPE or QCT significantly decreased the conjugated diene and carbonyl values ( P < 0.05) but increased the unsaturated fatty acid content in dry-cured ham. All samples contained 42 aromatic compounds, with higher amounts of benzeneacetaldehyde, tetradecanal, and heptane detected in the OPE and QCT groups than in the control (CK) group. Moreover, 24 differential metabolites linked to fatty acid biosynthesis and α-linolenic and linoleic acid metabolism were identified. Sensory evaluation showed that OPE significantly improved aroma, taste, and acceptability, though its scores were lower than QCT, consistent with electronic tongue analysis. This study offers a new approach for applying natural antioxidants as coating materials to improve the quality of dry-cured ham products.
研究领域:
食品科学
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营养学
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生物化学
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DOI
高影响因子
FOOD HYDROCOLLOIDS
·
2024
·
IF 11
Yingrui Wang,Tianqi Zhou,Lin Li,Yuqiao Wang,Jianan Yan,Ce Wang,Bin Lai,Haitao Wu
The novel food composite hydrogel with delivery function consisting of shrimp powder (SP) and κ-carrageenan (κ-C) was constructed and used for loading apigenin (API). Binary mixtures of liquid SP and κ-C could form gels with solid behavior. Furthermore, the addition of API increased the initial modulus of elasticity of SP/κ-C by approximately 47.3%, as well as a 14.9% reduction in the relaxation time T 23 . Moreover, the O-H stretching band and the amide I band of SP/κ-C binary gel loaded with API were blue shifted, and the XRD characteristic peak of API disappeared in SP/κ-C/API. In addition, broken macropores and dispersed patch microstructures were presented in SP and κ-C, whereas the SP/κ-C and SP/κ-C/API hydrogels were homogeneously distributed with dense mesh and solid mesh walls. Hydrophobic interactions were the main forces in the SP/κ-C/API composite hydrogels, which were improved 1.3-fold. Furthermore, SP/κ-C/API was extended and released to more than 55% extent during simulated intestinal colonic digestion. These results suggested that a stable and dense binary gel was formed by SP and κ-C, which could seal and extended release effect of API to the colon.
研究领域:
食品科学
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生物材料学
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DOI
高影响因子
FOOD RESEARCH INTERNATIONAL
·
2020
·
IF 4.972
Bin Zhang,Jun-long Mao,Hui Yao,Santiago P. Aubourg
Muscle proteins in peeled shrimp ( Litopenaeus vannamei ) are known to be unstable and prone to denaturation affected by freezing and frozen storage. In this study, label-free proteomics were performed to explore the stabilization of frozen (30 days at −18 °C) shrimp muscle proteins when a pre-soaking treatment with distilled water (DW)- or sodium trimetaphosphate (ST) was applied; comparison to fresh samples (FS) was carried out. In total, 163 differentially abundant proteins (DAPs) were down-regulated in DW batch when compared to FS, these including ribosomal proteins, actins, myosin, paramyosin, myosin heavy chains, and tropomyosin; interestingly, most of these DAPs (181 proteins) were up-regulated in ST batch when compared to DW shrimp, mainly due to the incorporation of ST into muscle tissues. The results revealed the decreased protein degradation resulting from the reduced damage from ice-crystal growth. Gene ontology (GO) analysis suggested that these DAPs were mainly involved in catalytic activity, binding, and metabolic processes. Kyoto encyclopedia of genes and genomes (KEGG) results indicated that many pathways, including phototransduction, metabolic, and ribosomal pathways that interacted with phosphoglycerate mutase, actins, and ribosomal proteins were altered. Additionally, Eukaryotic clusters of orthologous group (KOG) results confirmed that incorporated ST maintained the stability of these DAPs in shrimp muscle, especially for cytoskeleton proteins, and retarded the degradation of muscle proteins during frozen storage.
研究领域:
食品科学
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蛋白质组学
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水产品加工
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产品关联
DOI
PubMed
高影响因子
Journal of Materials Chemistry B
·
2015
·Vol. 3
·期 29
·6001-6012
·
IF 4.726
Sen Lin,Fangfang Deng,Ping Huang,Lingli Li,Lei Wang,Qing Li,Ling Chen,Hao Chen,Kaihui Nan
Legumain is the only acidic asparaginly-endopeptidase in mammals that is highly up-regulated in tumor tissue and tumor associated cells. In this study, a novel legumain protease-activated micelle was successfully synthesized and prepared by loading with doxorubicin (DOX). The prepared micelle exhibited a spherical morphology and possessed a low critical micelle concentration of 1.21 × 10−3 mg mL−1 with a DOX loading capacity and entrapment efficiency of 4.05% and 60.6% respectively. The release profile of DOX from this micelle formulation was observed to be legumain concentration dependent. The micelle encapsulation of DOX highly enhanced the cellular uptake of DOX by tumor cell lines of DAOY, Y79, MCF-7, and MCF-7/DOX. Furthermore, encapsulation of DOX boosts the cytotoxicity against the tumor cells while reducing cytotoxicity against RPE and HEK293 cells. In addition, blank micelles did not exhibit any biological effects on tumor or RPE or HEK293 cells at the concentration range of 0–300 μg mL−1, indicating good biocompatibility. The results suggest that this micelle formulation has potential applications in sustained drug delivery for legumain up-regulated tumors.
研究领域:
药学
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肿瘤学
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药物递送系统
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产品关联
DOI
PubMed
高影响因子
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
·
2023
·
IF 6.1
Yan Ping Chen,Mengni Wang,Xiaolei Fang,A Liya,Haihua Zhang,Imre Blank,Hanyue Zhu,Yuan Liu
Jinhua dry-cured ham (JDH) is a traditional fermented Chinese meat product. We studied the dynamic sensory and emotional profiles of JDHs obtained by five preparation methods and the corresponding release of sodium ions (Na+), potassium ions (K+), and volatile organic compounds (VOCs) during oral processing. The VOCs with salty taste enhancement abilities were screened based on the correlations of VOCs with salty flavor and concentration of Na and K ions with salty flavor. A trained sensory panel evaluated the saltiness enhancements of selected VOCs by using static and dynamic sensory methods. The results revealed that Na+, K+, and selected VOCs were mainly released during 0–10 s of the chewing process. The release of Na+ and K+ in JDH residue samples exhibited consistently decreasing trends, while in saliva, their concentrations increased. The VOCs showing a high correlation with Na+ and K+ and salty flavor have saltiness enhancement abilities in both NaCl solutions and NaCl + MSG mixtures. Odor-induced saltiness was pronounced at low salt concentrations (0.2% NaCl). The investigation demonstrated 16 VOCs exhibiting saltiness enhancement abilities, including 4 pyrazines, 5 acids, 4 sulfur-containing compounds, and 3 other compounds. The sensory evaluation suggested pyrazines and sulfur-containing compounds as good saltiness enhancers. 2-Furfuryl mercaptan significantly enhanced the salty sensation in the NaCl + MSG solutions when compared with MSG alone (p < 0.05). This research provides evidence that certain odorants identified in JDHs exhibit salty-enhancing properties, indicating their potential for salt reduction at the industrial level.
研究领域:
食品科学
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感官科学
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生物化学
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产品关联
DOI
PubMed
高影响因子
Insect Science
·
2024
·
IF 2.9
Huiting Zhao,Longlong Chen,Miaomiao Liu,Shuguo Zhao,Weihua Ma,Yusuo Jiang
Insulin receptors (InR) are an integral component of the insulin/insulin-like growth factor signaling pathway, which plays a vital role in insect development, lifespan, reproduction, and olfactory sensitivity. However, whether InR participate in the peripheral olfactory system of insects remains unclear. Recently, we found that 2-heptanone (2-HT) affects AcerInR expression, the gene for an InR protein, in Apis cerana cerana . We then examined the spatiotemporal expression profile of the gene in A. cerana cerana . The mRNA of AcerInR was primarily expressed in the antennae, wings, and legs of forager bees, which are probable chemosensory tissues. The results of fluorescence competitive binding assays, combined with site-directed mutagenesis, demonstrated that AcerOBP6 and AcerOBP14 exhibit strong binding affinities to 2-HT. Furthermore, after foragers were fed with double-stranded AcerInR , the expression levels of AcerOBP6 and AcerOBP14 decreased significantly, as did the electroantennogram responsiveness to 2-HT and some other odorants. In conclusion, our findings provide a foundation for understanding the involvement of AcerInR in the odor perception of A. cerana cerana . Moreover, they offer novel insights into the olfactory recognition mechanism in insects.
研究领域:
昆虫学
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分子生物学
·
神经生物学
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产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2021
·
IF 7.514
Renyong Liao,Qiang Xia,Changyu Zhou,Fang Geng,Ying Wang,Yangying Sun,Jun He,Daodong Pan,Jinxuan Cao
The spoiled dry-cured ham commonly shows unpleasant taste and odour. To deepen the understanding in the formation mechanism of unpleasant taste in spoiled ham, sensory attributes, texture parameters, protein degradation, metabolites were investigated between normal and spoiled hams; the relationship between the sensory quality and metabolites of dry-cured ham was further evaluated by partial least square discriminant analysis (PLS-DA). The scores of richness and overall acceptance were significantly lower in spoiled ham, and more than 12.5-fold values in adhesiveness were found in spoiled ham than normal ham. Myofibrillar proteins including actin, troponin-T and myosin light chain showed excessive degradation in spoiled ham. Forty-two kinds of metabolites mainly derived from protein degradation were identified by LC-MS/MS, and amino acid derivatives and oligopeptides were the key components to distinguish spoiled and normal hams demonstrated by PLS-DA. Purine metabolism, pyrimidine metabolism and protein degradation were the main metabolism pathways in spoiled ham.
研究领域:
食品科学
·
分析化学
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代谢组学
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感官科学
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产品关联
DOI
PubMed
高影响因子
Chemical Biology & Drug Design
·
2019
·Vol. 94
·期 2
·1494-1503
·
IF 2.256
Xi Li,Qingzhu Liu,Siqin Ye,Shijie Wang,Ke Li,Gaochao Lv,Ying Peng,Ling Qiu,Jianguo Lin
Legumain, a lysosomal cysteine protease, is critical for pathological progression and has been found to play an important role in the occurrence and development of several cancers. However, its biological functions remain few recognized. To further understand the role of legumain activity in tumor progression, a legumain protease-responsive fluorescent probe was developed in the present study. The probe 1 was synthesized by conjugating an aminoluciferin fluorophore with an alanine–alanine–asparagine (AAN) peptide sequence. The successful synthesis of probe 1 was validated by NMR and MS spectra as well as HPLC analysis. The probe 1 was non-toxic and exhibited great stability in the physiological solutions. More importantly, compared with the aminoluciferin fluorophore, the peptide conjugation may dramatically increase the targeting specificity. Probe 1 was able to effectively detect the legumain activity in living HCT116 cells through fluorescence imaging. All these results implied that probe 1 could act as a promising fluorescent probe specialized for the monitoring of legumain activity in living cells.
研究领域:
生物化学
·
分子生物学
·
癌症研究
·
细胞生物学
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产品关联
DOI
PubMed
高影响因子
Nanoscale
·
2020
·Vol. 12
·期 4
·2673-2685
·
IF 6.895
Yang Li,Yimin Niu,Jianhua Zhu,Cuicui Gao,Qunwei Xu,Zhiyu He,Dawei Chen,Ming Xu,Yang Liu
Legumain enzyme is a well-conserved lysosomal cysteine protease and is over-expressed in many tumor cells and tumor stromal cells and exhibits higher protease activity under acidic conditions, such as in lysosomes and endosomes. Legumain enzyme-triggered drug delivery systems have demonstrated potential therapeutic values in cancer targeted therapy. To realize a more efficient delivery of anticancer therapeutic agents, we herein report a legumain/pH dual-responsive drug delivery system for enhancing site-specific controlled release of antitumor drugs. The carrier (named “DS-NA”) is a hybrid vector constituting PEG-b-PBLA polymers, pH-responsive OAPI polymers, and legumain-sensitive peptide-doxorubicin prodrug decorated fluorescent carbon dots (CDs-C9-AANL-DOX). In tumor cells, DS-NA could disassemble rapidly in acidic environments, and then release doxorubicin through legumain digestion. Except as a drug vector, the drug release process from DS-NA could also be dynamically monitored by CLSM as the DOX was released from the surface of CDs through the AANL peptide linker digested by legumain, then transferred into the cell nucleus and exerted cytotoxicity, while the CDs themselves remained in the cytoplasm. As a control, the CDs-C9-DOX, which did not contain the AANL peptide linker, also still resided in the cytoplasm. Furthermore, in vivo studies show that DS-NA had a stronger inhibitory effect on tumor tissue with attenuated side effects to normal tissues than control nanoparticles or free drugs, which may be due to comprehensive effects including pH/legumain dual-triggered drug release, long blood circulation periods, and EPR effects. Together, a combination strategy of acid sensitivity and legumain enzyme sensitivity used for site-specific controlled release of drugs provides a novel method for enhanced and precise antitumor chemotherapy.
研究领域:
药学
·
纳米技术
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癌症研究
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药物递送系统
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生物医学工程
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产品关联
DOI
PubMed
高影响因子
BIOCONJUGATE CHEMISTRY
·
2024
·
IF 4
Xiaoqing Gao,Qianhui Wang,Xiaofeng Yang,Jing Fang,Huirong Li,Hongjie Xi,Jianguo Lin,Ling Qiu
Enhancing the accumulation and retention of small-molecule probes in tumors is an important way to achieve accurate cancer diagnosis and therapy. Enzyme-stimulated macrocyclization of small molecules possesses great potential for enhanced positron emission tomography (PET) imaging of tumors. Herein, we reported an 18F-labeled radiotracer [18F]AlF-RSM for legumain detection in vivo. The tracer was prepared by a one-step aluminum-fluoride-restrained complexing agent ([18F]AlF-RESCA) method with high radiochemical yield (RCY) (88.35 ± 3.93%) and radiochemical purity (RCP) (>95%). More notably, the tracer can be transformed into a hydrophobic macrocyclic molecule under the joint action of legumain and reductant. Simultaneously, the tracer could target legumain-positive tumors and enhance accumulation and retention in tumors, resulting in the amplification of PET imaging signals. The enhancement of radioactivity enables PET imaging of legumain activity with high specificity. We envision that, by combining this highly efficient 18F-labeled strategy with our intramolecular macrocyclization reaction, a range of radiofluorinated tracers can be designed for tumor PET imaging and early cancer diagnosis in the future.
研究领域:
医学成像
·
癌症研究
·
放射药物化学
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分子生物学
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DOI
PubMed
高影响因子
危险品化学品经营许可证（带存储）