Food Science and Technology
·
2020
·
IF 1.443
REN Haiwei,DU Nana,NIU Xiaoqian,WANG Yonggang,TIAN Hui,CAO Yingying,ZHANG Binyun,FAN Wenguang
Polyphenol oxidase is the popular enzyme involved in fruit-vegetable browning and melanin synthesis. In the present paper, L-3-phenyllactic acid, a natural bacteriostatic substance, was investigated as an inhibitor of polyphenol oxidase. The results were demonstrated that the residual enzyme activity of polyphenol oxidase decreased gradually with the increase of the concentration of L-3-phenyllactic acid. The L and ΔE values of the reaction system increased gradually. The reversible mixed-type inhibition mode of L-3-phenyllactic acid was determined by Lineweaver Burk plot. At the same time, the results of fluorescence quenching demonstrated that L-3-phenyllactic acid was a quencher of polyphenol oxidase, and the molecular docking study provided the binding mode of L-3-phenyllactic acid and polyphenol oxidase at the molecular level. L-3-phenyllactic acid decreased the activity of polyphenol oxidase and browning of fresh-cut Agaricus Bosporus. This research first studied the inhibitory effect of L-3-phenyllactic acid on the activity of polyphenol oxidase, and would provide a theoretical foundation for the use of L-3-phenyllactic acid as anti-polyphenol oxidase agents.
研究领域:
食品科学
·
酶学
·
生物化学
✓ 已验证
产品关联
DOI
高影响因子
Food Science and Technology
·
2020
·
IF 1.443
LI Li,ZUO Jin-Hui,YI Fan,YANG Yun-Li,DONG Yin-Mao,LI Qin-Yu,LI Min-Hui
Cordyceps militaris is a commonly used edible and medicinal fungus in East Asia. Preparation of the mycelium and fermentation liquid by submerged fermentation using additives such as Panax ginseng for skin whitening applications has attracted wide attention. In the present study, we screened traditional Chinese medicines as additives to the liquid fermentation medium for C. militaris and performed systematical research on the changes of bioactivity and ginsenoside levels during the fermentation process. Total polysaccharide contents, cordycepin content, and polysaccharide molecular weight in the fermentation products were measured by UV spectrophotometry, high-performance liquid chromatography-diode array detection (HPLC/DAD), and gel permeation chromatography-multi angle laser light scattering (GPC-MALLS), respectively. In addition, the ginsenosides Rb1, Re, Rd, Rg1, and pseudoginsenoside F11 in the fermentation products were quantitatively analyzed by ultra-performance liquid chromatography/tandem mass spectrometry (UPLC/MS/MS). Panax ginseng significantly increased the cordycepin and total sugar contents, and the average molecular weight of polysaccharides in the fermentation liquid and the mycelium of C. militaris. At the same time, C. militaris enhanced the production of ginsenoside pseudoginsenoside F11, which is a unique component of Panax quinquefolium. The research provides scientific evidence for the application of C. militaris and P. ginseng as raw materials for food and medicines.
研究领域:
药用真菌学
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生物化学
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中药学
✓ 已验证
产品关联
DOI
高影响因子
Food Science and Technology
·
2023
·
IF 2.602
LI Ying,LEE Xiangjun,GUO Jianfeng,FENG Jingjing,XU Chenshuai,BAI Yujie,GUO Shiwei,WANG Fang
Palmitoleic acid (C16:1n7, POA), a 16-carbon ω-7 monounsaturated functional fatty acid, has been demonstrated a variety of beneficial properties to human health and a wide range of applications in nutrition, medical and chemical industries. Lipozyme® RM IM (Rhizomucor Miehei lipase), a Sn-1,3 specific lipase, was used to catalyze the hydrolysis of seabuckthorn fruit oil and produce monoglycates rich in palmitoleic acid. The fruit oil of seabuckthorn was used as the research object, the dosage of enzyme taking 10% wt.% oil, the influence of water/oil ratio, pH value and reaction temperature to hydrolysis rate were investigated, and then the response surface methodology was applied for optimizing the process conditions. Further, the relationship between the hydrolysis rate and the content of monoacylglycerol was studied under the optimal hydrolysis conditions. The result indicated that the optimal combined condition is as follows: the reaction temperature is 55°C, the pH is 7, the water-oil quality ratio is 1:1. The hydrolysis rate achieved 79.59% within 12 h in the condition above. Under the optimal conditions, the hydrolysis rate was positively correlated with the content of monoester, and the correlation coefficient was 0.999 within the first 10 h of the reaction. The hydrolysis rate was 66.76% at 10 h, and the content of monoglyceride reached the highest of 61.11%. Hereafter, the hydrolysis of monoglyceride began if the reaction continued. The content of palmitoleic acid increased from 27.11% to 40.84%, and that of linoleic acid increased from 4.51% to 33.34%, so the total amount of the two functional fatty acids reached 74.18%. Enzymatic hydrolysis can be an effective way to improve the function of seabuckthorn fruit oil.
研究领域:
食品科学
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生物化学
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营养学
✓ 已验证
产品关联
DOI
高影响因子
Food Science and Technology
·
2022
·
IF 2.602
PAN Feng,LI Sanhua,ZHU Xinting,YANG Jianbo,WEN Jing,SONG Changwei,LUO Xirong,RUAN Guoyong,LIU Yun
Resin AB-8 was screened from seven resins with different polarity and particle size because of its better decoloration and deproteinization efficiency to polysaccharide from the root of Actinidia valvata (AvPs), and then the optimized parameter conditions were applied by the single-factor experiments and were shown as follows: a concentration of crude polysaccharide of 3 mg/mL, an adsorption time of 40 min, an initial pH of 7.0, a flow rate of 1.5 BV/h. In addition, the results of HPGPC, FT-IR, PMP-HPLC-DAD, 1H NMR and Congo red test showed that the sugar chain, structural group, monosaccharide composition and triple-helix conformation structure of AvPs were not broken during resin AB-8 treatment. Moreover, AvPs could keep the stability of biological activity after the resin AB-8 treatment, and revealed an obviously antioxidant and anticancer activities in vitro as well. This research suggests that this method is promising for the deproteinization and decolorization of AvPs which could be explored as a potential antioxidant or anticancer agent for use in functional food or medicine.
研究领域:
药理学
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生物化学
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食品科学
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医学
✓ 已验证
产品关联
DOI
高影响因子
Food Science and Technology
·
2022
·
IF 2.602
WANG Cuntang,AN Xuanzhe,GAO Zengming,LI Ziyu,TIAN Shengxin,LU Yueyi
In this study, the effects of ethanolic extract from onion skin (EEOS) on the storage quality of refrigerated beef patties were studied. EEOS concentrations of 0.00%, 0.01%, 0.05%, and 0.10% were added to beef patties. These beef patties were stored at 4 °C for 12 days and compared with 0.05 VC treatment group. At the end of storage, compared to control, 0.1% EEOS effectively reduced the contents of metmyoglobin (MetMb) (P < 0.05) and thiobarbituric acid reactants (TBARS) (P < 0.05) in beef patties by 30.89% and 44.72%, respectively. On day 12, the carbonyl contents in 0.1% EEOS treatment increased only 3.3 times, lower than control and VC treatment (4.5 and 4.1 times). Microbial contamination was significantly inhibited (P < 0.05). The antioxidant and antibacterial effects of EEOS were the main reasons for the improvement of pH and a* stability of beef patties. However, the addition of EEOS had no significant effect on cooking loss and texture properties except hardness and springiness. Overall, 0.1% EEOS had a positive effect on the sensory characteristics and storage quality of beef patties and could prolong the storage life of beef patties to 9 days. This showed that EEOS as a natural additive has great potential for beef storage and preservation.
研究领域:
食品科学
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食品保存
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肉类科学
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天然添加剂
✓ 已验证
产品关联
DOI
高影响因子
Food Science and Technology
·
2022
·
IF 2.602
WANG Lixia,DU Guorong,LIU Pei,WANG Xuehui,ZHAO Pengtao,ZHANG Qianting,LEI Xiaoqing,YUAN Huanhuan,CHEN Tongguo,WANG Xiaoyu
Since the grape skin and seed contain different phenolic substances, the proportion of the skin and seed will affect the wine mouthfeel during the wine making process. During the wine ageing, the interaction between flavanols with anthocyanins is an important reaction and considered linked to astringency. Hence, a major question is whether changing the skin-seed ratio will affect the polymerization of phenolic substances in wine, thus affecting the astringency of wine. To answer this, astringency of wine was studied by changing the content of grape skins and seeds by SDS-PAGE, fluorescence quenching and sensory taste. Besides, acetaldehyde-mediated condensation reaction between different flavan-3-ols and malvidin-3-glucoside were studied in model solution. The result showed that grape skins and seeds contribute differently to astringency sensation, mainly because of the difference in the type and content of flavanols and anthocyanins contained in them. In addition, acetaldehyde-induced flavan-3-ols: anthocyanin mixture presents a strong effect toward the interaction with BSA when compared to other phenolic combinations. Furthermore, it was observed that the protein-binding ability of the polyphenols in red wine has a strong correlation with the wine astringency intensity.
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 Science and Technology
·
2021
·
IF 1.718
LI Ying,YANG Dan,CHEN Bo,CAO Hai-Yan,ZHANG Qing-Feng
The contents of total phenol and flavonoid of 27 edible plants as well as their antioxidative and digestive enzymes inhibitory activities were evaluated. The total phenol content of the 27 plants ranged from 1.28-46.80 mg gallic acid equivalent/g. DPPH, ABTS and reducing power assay explored that Rubus idaeus Linn, Hibiscus sabdariffa Linn. and Crataegus pinnatifida Bge. exhibited stronger antioxidant capacity among the 27 plants. 4 plants showed inhibitory percentage more than 50% on pancreatic lipase. 10 plants showed inhibitory percentage more than 50% on α-glucosidase. 3 plants simultaneously possess significant inhibitory activities on pancreatic lipase and α-glucosidase, which were Alpinia officinarum Hance, Ginkgo biloba Linn. leaves and Vitis vinifera Linn. Seeds. Strong positive correlation between total phenol content and antioxidative capacity were found. However, digestive enzymes inhibitory activity was less correlated with total phenol and total flavonoids content.
研究领域:
药理学
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营养学
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植物科学
✓ 已验证
产品关联
DOI
高影响因子
Food Science and Technology
·
2020
·Vol. 40
·期 4
·786-793
·
IF 1.443
YANG Yi-Ni,LIANG Miao,YANG Yan,ZHENG Fu-Ping,WANG Xing-Ping,YU Ai-Nong
This study optimized using a headspace solid-phase microextraction (HS-SPME) method for extracting volatile aroma compounds, terpenoids in particular, from Litsea mollis Hemsl. immature fruit (LMIF). Gas chromatography-mass spectrometry was used to separate and identify volatile terpenoids in LMIF. The types of SPME fiber coating, salt addition, and desorption time were optimized by single factor-experiments to determine the range of extraction temperature. Built on insights from the single factor-experiments, the response surface methodology was further used to optimize the extraction temperature, extraction time, and equilibrium time of HS-SPME. The results showed that the optimal HS-SPME conditions for extracting volatile terpenoids from LMIF were: 50/30 μm of DVB/CAR/PDMS SPME fiber, 2.0 g of added sodium chloride, desorption at a temperature of 250 °C for 3 min, extraction and equilibrium temperature of 46 °C, extraction time of 36 min, and equilibrium time of 20 min. Under the above conditions, the predicted value of extraction was 66.92, while the experimental value was 65.78. The prediction value matched well with the experimental value with good repeatability. The designed model was proven to be valid, which can be applied for future extraction of aroma compounds from IMIF.
研究领域:
植物化学
·
分析化学
✓ 已验证
产品关联
DOI
高影响因子
Food Science and Technology
·
2022
·
IF 2.602
WU Jiao,ZHAO Shan,CHEN Xin,JIU Yuanda,LIU Junfeng,GAO Jinglin,WANG Shijie
A summarized physicochemical profile of nine multifloral honeys produced by Apis cerana cerana Fabricius in Qiongzhong region located in Hainan province was exhibited, regarding pH (3.72-4.02), moisture (19.20-22.53%), fructose (34.40-38.70 g 100 g-1), glucose (31.60-35.05 g 100 g-1), sucrose (less than 3%), color (31.00-80.00 mm Pfund), ash content (0.17-0.45 g 100 g-1), soluble solid (75.87-79.10 ◦Brix), and electrical conductivity (343.67-678.33 μS cm-1). Potassium showed the highest concentration, followed by calcium. Manganese, boron, iron, aluminium, and zinc were the main micro-elements while cadmium and hydrargyrum were not detected in all honey samples. The antiradical activity was shown to be significantly negative correlated with total phenolic content (TPC) (r2 = −0.756) and total flavonoid content (TFC) (r2 = −0.477). Among all tested honey samples, sample A exhibited the highest levels of TPC (45.46 mg GAE 100 g-1), TFC (10.02 mg RE 100 g-1), and antiradical activity (DPPH IC50 = 2.63 mg mL-1). Our results will be useful in determining to set the standard for A. cerana cerana honey.
研究领域:
食品科学
·
化学
·
生物学
✓ 已验证
产品关联
DOI
高影响因子
Food Science and Technology
·
2022
·
IF 2.602
ZHANG Chunlan,NING Yuli,JIA Yin,KANG Mengyao,HE Yawen,XU Wei,SHAH Bakht Ramin
Phase transition of lysozyme/carrageenan (Ly/CRG) complex system with different ratios, pH, ionic strength and temperature conditions was explored through ultraviolet-visible spectrophotometer, fluorescence spectrophotometer, fluorescence microscope, Zeta potential. The results showed that the main force between Ly and CRG is electrostatic interaction, and the Ly/CRG composite system has undergone three phase transition states: co-solubilization, gelation and aggregation. At pH = 1-3, the oppositely charged CRG and Ly form complexes based on electrostatic interaction. Whereas at pH = 12, both CRG and Ly are negatively charged and they repel each other electrostatically. The electrostatic shielding effect of salt ions had a greater impact on the formation of Ly/CRG complex. Temperature had a certain degree of influence on the structure and turbidity of the composite system. The interaction between polysaccharides and proteins can have a significant impact on the structure and stability of complex systems and the study of polysaccharide and protein complexes which will help to expand their application in food and medicine.
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 Science and Technology
·
2022
·
IF 2.602
CHEN Jian-Peng,WANG Yue,ZHANG Xu-Yang,SUN Ping,WU Zheng-Fang,SHANG Ya-Fang,YANG Shao-Hua,MA Yi-Long,WEI Zhao-Jun
Xuan-Mugua is a Chinese traditional fruit and is mainly preserved by air drying. To explore the effect of temperature on the drying property and quality of the fruits, they were sliced and dried at 60-90 °C. The results indicated that the drying time shortened from 150 to 80 min with the increasing temperature and the minimal time was found at 90 °C. The total phenolic content and antioxidant activity generally decreased by 5.09-18.27% at higher temperature (90 °C) and their maximums respectively appeared at 60 and 80 °C. Compared with the medium temperatures (60 and 70°C), the phenolic profiles changed obviously at higher temperatures (80 and 90 °C), and a transformation of chlorogenic acid was detected; besides, with the increasing temperature, the main phenolics including catechin and chlorogenic acid respectively decreased by 29.3% and 18.4%. Taking the above findings together, 70 °C should be the proper temperature to dry Xuan-Mugua fruits.
研究领域:
食品科学
·
植物化学
✓ 已验证
产品关联
DOI
高影响因子
Food Science and Technology
·
2022
·
IF 2.602
ZHANG Hao,ZHAO Yanyan,KANG Xiaofeng,LI Hongbo,MO Haizhen
The modification of zein with sodium trimetaphosphate (STMP) as a cross-linking agent was studied. The effects of the mass ratio of STMP to zein (RS/Z), pH, reaction temperature and time on the rheological properties of modified zein solution (Z-SP) were evaluated. By using response surface methodology, the optimal modification conditions were also determined as following: RS/Z 0.03, pH 6.8, reaction time 2 h, reaction temperature 25 °C. Under these conditions, the observed shear stress of Z-SP solution was 35.0025 Pa, close to the predicted value. Compared with natural zein, the viscosity of Z-SP increased with the increasing shear rate, which was attributed to the structural changes, as evidenced by circular dichroism (CD) and Fourier transform infrared (FT-IR) analysis.
研究领域:
食品科学
·
生物化学
✓ 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）