Foods
·
2022
·Vol. 11
·期 2
·173
·
IF 5.561
Yanjiao Chu,Shanggui Deng,Guancheng Lv,Mingao Li,Hongli Bao,Yuanpei Gao,Ru Jia
In order to improve the quality of squid surimi products, squid surimi gels were prepared using several types of organic salts under two heating conditions to study the effects of organic salts on squid gel properties. Compared with the NaCl group, organic salts reduced the solubilization capacity of myofibrillar protein, and significant (p< 0.05) decreases in the breaking force, breaking distance, texture, and water-holding capacity of the gel were observed in the sodium gluconate group, while significant (p< 0.05) increases in the breaking force, breaking distance, texture, and water-holding capacity of the gel were observed in the sodium citrate and sodium tartrate groups. Although the mixed addition of NaCl and organic salt improved surimi gel quality, the effective improvement was still lower than that of only organic salt. Rheological properties indicated that sodium citrate and sodium tartrate had high viscoelasticity. The squid surimi gel prepared by direct heating exhibited better properties than gels prepared by two-step heating. The chemical force of squid gel prepared with sodium citrate and sodium tartrate formed a stronger matrix than the gels prepared with other salts. For color, the addition of sodium citrate resulted in an undesirable color of squid surimi gels, while the addition of sodium tartrate improved the whiteness of the surimi gel. The results showed that the quality of surimi gel was dependent upon the choice of heating method and the types of salt used. Sodium citrate and sodium tartrate could significantly improve the gel properties of squid surimi. This study provides reliable guidance for improving the overall quality of squid surimi gels.Keywords:squid surimi;myofibrillar protein;gel properties;organic salt
研究领域:
食品科学
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生物化学
✓ 已验证
DOI
PubMed
高影响因子
JOURNAL OF FOOD ENGINEERING
·
2018
·
IF 3.197
Wenhong Gao,Rui Hou,Xin-an Zeng
Ultrasound and water soluble soybean polysaccharide (SSPS) were applied during the freezing of grass carp surimi . Ultrasound-assisted immersion freezing (UF) process was observed from 0 °C to −15 °C. Based on characteristic freezing time, tempering-stage freezing rate and the quality change of surimi after a 14-day storage period, the optimal sonication was performed 5 times at 300 W, for 10 s, with 40 s intervals. The cryoprotective effects of SSPS content on surimi myofibillar protein were subsequently investigated during 28-day frozen storage at −18 °C. The Ca 2+ -ATPase activity, total sulphydryl content, active sulphydryl content, salt extractable protein content, whiteness and water-holding capacity of frozen surimi were determined after adding SSPS (0%, 1%, 3% and 5%). The results showed that synergism of SSPS and UF occurred. Consequently 3% SSPS was best for mitigating the protein denaturation during processing.
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
AQUATIC TOXICOLOGY
·
2025
·
IF 4.3
Wanglong Zhang,Yanjiao Zong,Ruize Sun,Zhenhong Xue,Wenhui Wan,Anran Ren,Yongchao Ma,Wenjing Tian,Renjun Wang
The global water pollution now calls for precise risk assessment of chemicals, e.g., dioxins and the dioxin-like compounds (DLCs). The freshwater and marine medaka have been widely implemented in the toxicity testing, and perhaps give mechanistic information for comparative biology. The question that ‘will they report equal results due to their close phylogenetic relation’ has been raised, therefore, we explored their physiological and molecular responses to dioxin. As the mediator of the dioxin toxicity, the aryl hydrocarbon receptor (AHR) of marine medaka ( Oryzias melastigma ) has not been functionally characterized and might be species-specific. In terms of sensitivity to dioxin—2,3,7,8-tetrachlorodibenzo- p -dioxin (TCDD), the EC 50 values of omeAHR1a (0.16±0.12 nM), omeAHR1b (2.96±2.96 nM), omeAHR2a (0.44±0.30 nM), and omeAHR2b (9.00±6.88 nM) exhibit marked variations. The omeAHR2a and omeAHR1a display heightened sensitivity compared to the freshwater Japanese medaka ( Oryzias latipes ) counterparts olaAHR2a and olaAHR1a, respectively. The results indicate the in vitro sensitivity of AHR among species can vary by one or two orders of magnitude. Further mechanistic investigations using additional ligands and computational modeling reveal that: 1) most of omeAHR2a, olaAHR2a, dreAHR2, and hsaAHR interact with ligands in the affinity order of TCDD > PCB126 > BNF > indole, mirroring their AHR transactivation potency, but the docking poses and dynamics can vary; 2) one AHR subform's high sensitivity to dioxin—TCDD may extend to DLCs but not to other types of ligands. Beyond the in vitro study, the preliminary in vivo LC 50 data indicate that marine medaka (LC 50 : 1.64 ng/L (95% CI: 1.05-2.55 ng/L)) has similar sensitivity, and possibly slightly greater (not statistically determined yet), to TCDD in comparison with Japanese medaka (LC 50 : 3.42 ng/L (95% CI: 1.37-6.48 ng/L)).These insights underscore the difference of AHR biology among species even the close relative species, and point out the necessity for meticulous consideration when evaluating the toxicity of compounds and when extending predictive toxicity assessments to more species.
研究领域:
环境科学
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分子生物学
·
毒理学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
AQUACULTURE NUTRITION
·
2020
·Vol. 26
·期 3
·954-963
·
IF 2.231
Evelina Emmanuel Wabike,Xun Wu,Wenliang Zhu,Bao Lou,Ruiyi Chen,Dongdong Xu,Ligai Wang,Shanshan Zhou,Peng Tan
The imbalance of fish oil (FO) supply and demand has motivated efforts to identify an alternative for aqua feed. An 8-week feeding trial was conducted to evaluate the effects of dietary fish oil partial replacement with mixed oil from linseed and lard (1:1) on growth, body composition and immunity when the N3 long-chain polyunsaturated fatty acid (N3 LC-PUFAs) requirement is met for Nibea albiflora . Two types of experimental diets were formulated with 100% fish oil (FO) or 69% mixed oil (Mix). The results indicated that the Mix diet significantly improved the specific growth rate (SGR), weight gain (WG), feed efficiency ratio (FER), muscle tissue growth hormone receptor ( GHR ), insulin-like growth factor 1 ( IGF1 ) and insulin-like growth factor 1 receptor ( IGF1R ) gene expression of the yellow drum ( p < .05). No significant difference in the survival rate (SR), feed intake (FI), hepatosomatic index (HSI), viscerosomatic index (VSI), condition factor (CF), N3 PUFA percentage, liver antioxidant enzyme activities or pro-inflammatory gene expression was observed between the two treatments. Therefore, terrestrial blend lipid from linseed and lard could be used as an alternative for dietary fish oil without compromising growth performance and immunity for the juvenile yellow drum.
研究领域:
水产养殖学
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营养学
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分子生物学
✓ 已验证
产品关联
DOI
高影响因子
Foods
·
2021
·Vol. 10
·期 6
·1409
·
IF 4.35
Yiqi Zhang,Ye Dong,Zhiyuan Dai
Bone hydrolysates from bighead carp (Aristichthys nobilis) were prepared using Protamex and Alcalase with degrees of hydrolysis (DH) of 5%, 10% and 15%. The antioxidant activity of bone hydrolysates was evaluated in vitro and then the hydrolysates with better antioxidant activity were used to immerse bighead carp fillets through a vacuum impregnation process at concentrations of 1% and 2%. Among the six hydrolysates, fish bone hydrolyzed with Protamex at DH 10% exhibited the highest ability to scavenge 1, 1-diphenyl-2-picrylhydrazyl (DPPH) (88.79%), 2, 2′-azino-bis-3-ethylbenzthiazoline-6-sulphonic acid (ABTS) (57.76%) and hydroxyl radicals (62.72%), as well as to chelate ferrous ions (91.46%). The hydrolysates effectively postponed freezing- and thawing-induced protein/lipid oxidation. Compared with the fillets without treatment, the impregnated fillets had higher sulfhydryl contents, greater Ca2+-ATPase activity, lower carbonyls and lower thiobarbituric acid-reactive substances (TBARS). Bone hydrolysates also have a positive effect on the texture and water-holding ability of freeze-thawed fish fillets. Fish bone hydrolysates of Protamex could serve as potential antioxidants to preserve fish fillets.Keywords:bone hydrolysates;antioxidant activity;fillet;vacuum impregnation;freeze–thaw cycles
研究领域:
食品科学
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生物化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
JOURNAL OF APPLIED TOXICOLOGY
·
2014
·Vol. 35
·期 3
·295-301
·
IF 3.174
Rui Yang,Qiao-Cong Lao,Hang-Ping Yu,Yong Zhang,Hong-Cui Liu,Lin Luan,Hui-Min Sun,Chun-Qi Li
A number of recent reports suspected that Tween-80 in injectable medicines, including traditional Chinese medicine injections could cause life-threatening anaphylactoid reaction, but no sound conclusion was drawn. A drug-induced anaphylactoid reaction is hard to be assayed in vitro and in conventional animal models. In this study, we developed a microplate-based quantitative in vivo zebrafish assay for assessing anaphylactoid reaction and live whole zebrafish mast cell tryptase activity was quantitatively measured at a wavelength of 405 nm using N -benzoyl- dl -arginine p-nitroanilide as a substrate. We assessed 10 batches of Tween-80 solutions from various national and international suppliers and three Tween-80 impurities (ethylene glycol, 2-chloroethanol and hydrogen peroxide) in this model and found that three batches of Tween-80 (nos 2, 20080709 and 20080616) and one Tween-80 impurity, hydrogen peroxide (H 2 O 2 ), induced anaphylactoid reactions in zebrafish. Furthermore, we found that H 2 O 2 residue and peroxide value were much higher in Tween-80 samples 2, 20080709 and 20080616. These findings suggest that H 2 O 2 residue in combination with oxidized fatty acid residues (measured as peroxide value) or more likely the oxidized fatty acid residues in Tween-80 samples, but not Tween-80 itself, may induce anaphylactoid reaction. High-throughput zebrafish tryptase assay developed in this report could be used for assessing safety of Tween-80-containing injectable medicines and potentially for screening novel mast cell-modulating drugs. Copyright © 2014 John Wiley & Sons, Ltd.
研究领域:
药理学
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毒理学
·
免疫学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
JOURNAL OF APPLIED POLYMER SCIENCE
·
2021
·Vol. 139
·期 14
·51903
·
IF 3.125
Liurong Huang,Shuang Ding,Tian Chen,Ruike Wu,Xinyu Wang,Shifang Jia
This paper explores the structural and functional properties of collagen from tilapia scales pretreated by heat-assisted ionic liquids (ILs). Results show that the solubility of collagen was significantly influenced by the type and concentration of ILs. With the increase of IL concentration, a remarkable decrease in solubility of collagen was seen. Fluorescence spectra show that heat and IL pretreatments induced the exposure of chromophores. Changes in sodium dodecyl sulfate–polyacrylamide gel electrophoresis indicated that subunits of collagen regenerated from most of the IL solvent systems were not destroyed. The functional properties of regenerated collagen were evaluated by gel strength, viscosity, water-binding capacity, and emulsifying capacity. Results show that all heat-assisted ILs pretreatments improved the gel strength and viscosity, and the highest gel strength and viscosity were both obtained in the collagen pretreated by heat-assisted [EMIM]Cl. Heat-assisted [BMIM]BF 4 pretreatment exhibited the lowest water-binding capacity. Heat-assisted [BDMIM]Cl pretreatment indicated superior effect on improving emulsifying capacity than other pretreatments due to its ability to break most of the hydrogen bonds in collagen molecules, resulting in the formation of new re-aggregates with higher solubility and more hydrophobic groups.
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
Food Bioscience
·
2023
·
IF 5.2
Zhiwen Shen,Mingli Tian,Faxiang Wang,Yongle Liu,Jinhong Wu,Xianghong Li
The study aimed to assess the impact of virgin coconut oil (VCO) and fish oil (FO) on the qualities of the freeze-thaw (F-T) treated surimi gels. In the fresh samples, VCO and FO had a weakening effect on the structure of surimi gels. While in the F-T treated samples, both VCO and FO exhibited a notable enhancement in gel strength, elevating it from 533.24 to 576.21 and 592.62 g cm, respectively ( p < 0.05). Simultaneously, they increased the water holding capacity from 68.48% to 72.65% and 73.24%, respectively ( p < 0.05), while also impeding the conversion of physically bound water to free water. Both VCO and FO resulted in a more uniform pore size and a more organized network structure of F-T treated surimi gels. Furthermore, they increased storage modulus of F-T treated surimi and its gels, which indicated the enhanced solid-like behavior of samples. Flavor analysis demonstrated that both F-T treatment and oil oxidation increased the flavor compound content. Both kinds of oil could significantly increase ester and alkane content while lowering the undesirable fishy compounds, and VCO exhibiting a better effect on the flavor enhancement than FO. The inclusion of these oils played a pivotal role in inhibiting the growth of ice crystals and minimizing damage to surimi during F-T treatments. In conclusion, this study introduces novel strategies for the production of frozen surimi gel products, leveraging the beneficial effects of VCO and FO in enhancing gel properties, flavor profiles, and overall product quality.
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
Jove-Journal of Visualized Experiments
·
2021
·
IF 1.355
Jie Ding,Rui Yan,Luna Wang,Qianlei Yang,Xiaoyun Zhang,Nan Jing,Yuanjie Wei,Hengdong Zhang,Yan An
Chemically induced bone loss due to lead (Pb) exposure could trigger an array of adverse impacts on both human and animal skeletal systems. However, the specific effects and mechanisms in zebrafish remain unclear. Alizarin red has a high affinity for calcium ions and can help visualize the bone and illustrate skeletal mineral mass. In this study, we aimed to detect lead acetate (PbAc)-induced bone loss in zebrafish larvae by using alizarin red staining. Zebrafish embryos were treated with a series of PbAc concentrations (0, 5, 10, 20 mg/L) between 2 and 120 h post fertilization. Whole-mount skeletal staining was conducted on larvae at 9 days post fertilization, and the total stained area was quantified using ImageJ software. The results indicated that the mineralized tissues were stained in red, and the stained area decreased significantly in the PbAc-exposure group, with a dose-dependent change in bone mineralization. This paper presents a staining protocol for investigating skeletal changes in PbAc-induced bone defects. The method can also be used in zebrafish larvae for the detection of bone loss induced by other chemicals.
研究领域:
毒理学
·
发育生物学
·
环境科学
✓ 已验证
DOI
高影响因子
Foods
·
2025
·Vol. 14
·期 7
·1216
·
IF 5.1
Suxin Li,Jinhui Gu,Yiyi Liu,Weiqiang Qiu,Wenzheng Shi
Grass carp swim bladder collagen peptides (GCPs) were purified by ultrafiltration and Sephadex G-15 chromatography to obtain GCP-II, which exhibited superior antioxidant activity. GCP-II exhibited 78.22% ABTS+scavenging activity and 72.91% Fe2⁺ chelating activity, along with around 90% thermal stability between 4 °C and 100 °C. Environmental factors such as 4% NaCl reduced superoxide scavenging to 59.16% of the original and 0.2% citric acid reduced it to 71.57% of the original, while glucose showed minimal impact on the antioxidant activity of GCP-II. From 464 GCP-II sequences analyzed via LC-MS/MS, 7 bioactive peptides were selected based on antioxidant activity and functional sequence motifs, and were named peptides 1 to 7, respectively. These peptides were synthesized through solid-phase methods, validated for purity exceeding 95% using HPLC and mass spectrometry, and tested for antioxidant performance. Peptides 1, 3, 6, and 7 demonstrated notable antioxidant efficacy: peptide 6 showed 63.31% ABTS+scavenging activity at 1 mg/mL, while peptides 3 and 6 exhibited synergistic effects in DPPH and hydroxyl radical scavenging experiments, surpassing theoretical values by 0.88% and 2.16%, respectively. This study underscores the potential of synthetic GCPs and GCP-II-derived peptides as functional antioxidants, particularly peptide 3 and peptide 6.
研究领域:
食品科学
·
生物化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2025
·
IF 9.8
Jiayi Zhou,Lu Tong,Yongjie Zhou,Yongkang Luo,Hui Hong,Sam K.C. Chang,Yan Zhang,Yuqing Tan
Sturgeon meat, with a lipid content nearly four times that of silver carp, is highly susceptible to lipid and protein oxidation during frozen storage, leading to quality deterioration. We selected resveratrol (RES) from 32 polyphenols and identified its efficiency for preserving sturgeon surimi during 160 days at −20 °C. RES significantly inhibited lipid and protein oxidation, reduced myofibrillar protein (MP) degradation, and stabilized α-helix and β-sheet structures. These effects improved surimi gel quality by enhancing water retention, gel strength, hardness, and springiness. Molecular docking analysis revealed that RES interacts with sturgeon myosin through hydrophobic interactions (Arg 148, Val 158, Phe 165, His 665) and hydrogen bonds (Leu 121, Asn 161, Arg 709). RES not only competes with fatty acids for myosin binding sites, shielding proteins from oxidation, but also inhibits moisture migration, reducing ice crystal-induced damage. These findings position RES as a promising strategy for preserving high-lipid surimi products.
研究领域:
食品科学
·
生物化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
PACKAGING TECHNOLOGY AND SCIENCE
·
2024
·
IF 2.8
Haitao Huang,Zhaomeng Xv,Yu Qiao,Yonghong Ge,Xiuxia Li,Qiuying Li,Tong Sun
In order to inhibit the growth and reproduction of microorganisms in the exudate of fresh aquatic products during storage. Absorbent paper, absorbent cotton and nylon mesh were used as the substrates, three types of clay minerals (diatomite, columnar diatomite and bentonite) were used as the water absorbing materials and a new type of unidirectional water-conducting preservation pads was prepared. The physicochemical properties of water absorbing materials and preservation properties of pads for Lateolabrax japonicas fillets were measured. The results show that all three kinds of clay have good water absorption properties, and bentonite exhibits the highest water retention properties because of metal oxide. After absorbing water, the surface holes of diatomite and columnar diatomite particles are blocked, while the volume of bentonite particles increases. Bentonite absorbs water slowly but retains water best and can absorb 10.31 times its own mass of water. Preservation study shows that water absorption preservation pads can effectively absorb the exudate of fish fillets and slow down the deterioration of fish fillet quality. Bentonite preservation pad shows the best effective and extends the shelf life of L. japonicas fillets from 6 to 9.3 days. This research can provide the technical support for the application of preservation pads carrying clay minerals in the field of fresh aquatic products.
研究领域:
食品科学
·
水产保鲜技术
✓ 已验证
产品关联
DOI
高影响因子
危险品化学品经营许可证（带存储）