Food & Function
·
2018
·Vol. 9
·期 12
·6227-6235
·
IF 3.289
Xunyu Song,Haitao Wang,Run Zhang,Chenxu Yu,Mingqian Tan
The potential health risks of food-borne nanoparticles are of great concern to public health. In this work, the formation and physicochemical properties of a class of fluorescent nanodots (FNDs) in roasted chicken were investigated. It was found that as the roasting temperature increased from 200 to 300 °C the size of the FNDs decreased significantly, from 17.1 to 2.1 nm. The FNDs, which mainly contain carbon (65%), are strongly fluorescent under ultraviolet light, exhibiting an excitation-dependent emission behavior. The fluorescence quantum yields of the FNDs were determined at 200, 250, and 300 °C, and were found to be 6.71 ± 0.21, 12.85 ± 0.34 and 17.46 ± 0.42%, respectively. These FNDs not only could be taken up by live cells and dispersed within the cytoplasm, but also could pass the blood–brain barrier (BBB) and accumulated in the brains of mice after oral feeding. The results of the fluorescence and Fourier transform infrared (FTIR) spectroscopy analysis clearly indicated that the FNDs can interact with the neurotransmitter dopamine in vitro through the formation of fluorescent conjugates. The relative cell viability decreased by 33% corresponding to FND-300 at a concentration of 4 mg mL−1. These results confirmed the presence of the FNDs in roasted chicken and revealed their potential bioeffects on human health, which calls for more research and evaluation.
研究领域:
食品科学
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生物医学
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毒理学
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DOI
PubMed
高影响因子
POULTRY SCIENCE
·
2019
·
IF 2.027
Ying Zhou,Yu Wang,Fei Ma,Pei-jun Li,Bao-cai Xu,Cong-gui Chen
The effect of high-pressure processing (200 MPa, 10 min) on the solubility of chicken breast myosin with 25% molar substitution of Na + by 3 anion types of potassium salts (KCl, K-lactate, and K-citrate) was investigated. The results showed that the lower hydrophobic group and reactive sulfhydryl group of nonpressurized myosin with the replacement of organic K-lactate or K-citrate possibly contributed to the aggregation of myosin molecules compared with the KCl group and thus decreased the solubility of both. In the presence of lactate or citrate, the high-pressure processing caused an increase in the surface hydrophobicity and reactive sulfhydryl group, indicating the unfolding of myosin molecule. Meanwhile, the increased hydration state and the decreased apparent viscosity suggested the disruption of protein–protein interactions and the strengthening of myosin–water interactions in pressurized myosin, ultimately resulting in increased solubility of the pressurized myosin with both organic potassium salts. The compensation of high-pressure processing is interesting for the efficient selection of the anion type in developing sodium-reduced industrial meat products.
研究领域:
食品科学
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生物化学
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DOI
PubMed
高影响因子
INTERNATIONAL JOURNAL OF FOOD PROPERTIES
·
2020
·
IF 1.808
Lili Zhang,Wen Duan,Yan Huang,Yuyu Zhang,Baoguo Sun,Dandan Pu,Yizhuang Tang,Chao Liu
Taste is one of the main chicken soup characteristic quality factors as it affects palatability as well as consumer acceptability. Metabolomics coupled with sensory analysis method were applied to explore the differences of taste-chemical compositions in chicken carcasses and their correlation to the sensory qualities. Results showed that organic acid were the main taste compounds contained in the five kinds of chicken soup samples. The umami taste intensity of chicken breast meat soup was significantly higher than that of the other four parts (p < 0.05). Seven organic acids (oxalic acid, tartaric acid, formic acid, lactic acid, acetic acid, citric acid, and succinic acid) and a small peptide (anserine) were the main differential taste compounds among chicken soup with five different parts, and they contributed significantly to the taste of chicken soup (taste activity value (TAV) >1).
研究领域:
食品科学
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生物学
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DOI
高影响因子
MOLECULES
·
2022
·Vol. 28
·期 1
·95
·
IF 4.927
Sheng-Wei Wang,Tian-Yi Wang
Lysozyme is a natural protein with a good bacteriostatic effect, but its poor inhibition of Gram-negative bacteria limits its development potential as a natural preservative. Therefore, the modification of natural lysozyme to expand the antimicrobial spectrum become the focus of lysozyme study. Egg white lysozyme has low cost, rich content in nature, is easy to obtain, strong stability, and high enzyme activity, so it can be applied in the modification of lysozyme. Egg white lysozyme was modified by chemical methods using organic acids. Caffeic acid and p-coumaric acid in organic acids were used as modifiers, and 1-Ethyl-3- (3-dimethylaminopropyl) carbodiimide hydrochloride and N-hydroxy succinimide were used as dehydration condensation agents during modification. A certain degree of modified lysozyme was obtained through appropriate modification conditions. The antibacterial properties and structure of the obtained two organic acid-modified lysozymes were compared with natural enzymes. The results showed that compared with the native enzyme, the activity of modified lysozyme decreased, but the inhibitory effect on Gram-negative bacteria was enhanced. The minimum inhibitory concentrations of caffeic acid-modified enzyme and p-coumaric acid-modified enzyme onEscherichia coliandPseudomonas aeruginosawere 0.5 mg/mL and 0.75 mg/mL, respectively. However, the antibacterial ability of modified lysozyme to Gram-positive bacteria was lower than that of the natural enzyme. The minimum inhibitory concentration of caffeic acid-modified enzyme and p-coumaric acid-modified enzyme toStaphylococcus aureusandBacillus subtiliswas 1.25 mg/mL. The peak fitting results of the amide-I band absorption peak in the infrared spectroscopy showed that the content of the secondary structure of the two modified enzymes obtained after modification was different from that of natural enzymes. In the study, two organic acids were used to modify egg white lysozyme, which enhanced the enzyme’s inhibition of Gram-negative bacteria, and analyzed the mechanisms for the change in the enzyme’s antibacterial ability from the perspective of the structural change of the modified enzyme, providing a new idea for lysozyme modification.Keywords:hen egg white lysozyme;chemical modification;antibacterial activity;secondary structure
研究领域:
生物化学
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微生物学
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DOI
PubMed
高影响因子
JOURNAL OF FOOD SCIENCE
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2021
·Vol. 86
·期 7
·2851-2860
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IF 3.167
Jianyu Zhu,Qiang Li,Xuezhi Yu,Xiya Zhang,Hongfang Li,Kai Wen,Yuebin Ke,Suxia Zhang,Zhanhui Wang
Ribavirin (RBV) is an effective antiviral drug, whose use is prohibited in animal husbandry worldwide. In this work, a novel immunizing hapten of RBV, named Hapten 4, was designed by comparing the conformational and electronic properties of RBV and haptens based on computational chemistry. Hapten 4 was synthesized and conjugated with carrier proteins to produce monoclonal antibody (mAb). The obtained mAb 4C3 for RBV exhibited an IC 50 value of 6.24 ng/ml in an indirect competitive enzyme-linked immunosorbent assay (icELISA) and displayed no cross-reaction with five other antiviral drugs, including amantadine. The applicability of the developed icELISA was verified in chicken, with a calculated limit of detection of 4.23 µg/kg. The recoveries in spiked chicken were 79.2%–107.3% with a coefficient of variation less than 15.9%. The results indicated that the produced antibody from the new hapten was reliable and would be useful for RBV screening in chicken. Practical Application RBV is a broad-spectrum antiviral drug, which is commonly used illegally in poultry farms. A high-affinity mAb 4C3 against RBV was produced and used to develop icELISA with acceptable sensitivity and accuracy. The constructed icELISA has excellent performance for detecting RBV residues in chicken.
研究领域:
免疫学
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药物分析
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食品安全
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产品关联
DOI
PubMed
高影响因子
RAPID COMMUNICATIONS IN MASS SPECTROMETRY
·
2023
·Vol. 37
·期 13
·e9518
·
IF 2
Lihua Qu,Xiaoyu Qi,Li Zhao,Yu Zhang,Ronghua Zhuge,Zhihui Hao,Congmin Liu
Rationale The residues of fipronil and its metabolites in chicken eggs pose a threat to human health, so regular monitoring is necessary. However, the pretreatments of the existing detection methods are complex and time-consuming. A simple and streamlined pretreatment method is needed to improve the detection efficiency. Method A rapid, efficient, and facile approach employing the quick, easy, cheap, effective, rugged, and safe (QuEChERS) method with online solid-phase extraction liquid chromatography tandem Q Exactive Orbitrap high-resolution mass spectrometry (online-SPE-LC-HRMS) was established and evaluated for the determination of fipronil, fipronil-desulfinyl, fipronil-sulfone, and fipronil-sulfide in chicken eggs. An improved sample preparation technique combining QuEChERS and online-SPE was developed. Negative targeted ion fragmentation scanning and targeted-selected ion monitoring of HRMS were adopted to identify and quantify the target analytes. Results The proposed pretreatment method took a few steps in <13 min to achieve excellent recoveries and negligible interference. High selectivity was acquired with the adoption of Q/Orbitrap HRMS. The limit of quantification (LOQ) of the analytes was 2.5 μg kg −1 , meeting the detection requirements of the maximum residue level enacted by the Codex Alimentarius Commission, Japan, and the United States for the sum of fipronil and its metabolites. Extraction recoveries at three spiked concentration levels were within 84.56% to 93.84%, with relative standard deviation ≤5.87%. Conclusion The established method is efficient and easy to operate and displays satisfactory LOQs, recoveries, accuracy, and precision. This approach serves as a reference method for monitoring eggs while providing potential solutions for fipronil determination in more complicated matrices.
研究领域:
食品安全
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分析化学
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毒理学
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产品关联
DOI
PubMed
高影响因子
Microbiome
·
2024
·Vol. 12
·期 1
·1-24
·
IF 13.8
Lyu Zhengtian,Yuan Gaoxiang,Zhang Yuying,Zhang Fengwenhui,Liu Yan,Li Yifan,Li Guang,Wang Ying,Zhang Ming,Hu Yongfei,Guo Yuming,Liu Dan
Background The gut microbiota is a key regulator of bone metabolism. Investigating the relationship between the gut microbiota and bone remodeling has revealed new avenues for the treatment of bone-related disorders. Despite significant progress in understanding gut microbiota-bone interactions in mammals, research on avian species remains limited. Birds have unique bone anatomy and physiology to support egg-laying. However, whether and how the gut microbiota affects bone physiology in birds is still unknown. In this study, we utilized laying hens as a research model to analyze bone development patterns, elucidate the relationships between bone and the gut microbiota, and mine probiotics with osteomodulatory effects. Results Aging led to a continuous increase in bone mineral density in the femur of laying hens. The continuous deposition of medullary bone in the bone marrow cavity of aged laying hens led to significant trabecular bone loss and weakened bone metabolism. The cecal microbial composition significantly shifted before and after sexual maturity, with some genera within the class Clostridia potentially linked to postnatal bone development in laying hens. Four bacterial strains associated with bone development, namely Blautia coccoides CML164, Fournierella sp002159185 CML151, Anaerostipes caccae CML199 (ANA), and Romboutsia lituseburensis CML137, were identified and assessed in chicks with low bacterial loads and chicken primary osteoblasts. Among these, ANA demonstrated the most significant promotion of bone formation both in vivo and in vitro , primarily attributed to butyrate in its fermentation products. A long-term feeding experiment of up to 72 weeks confirmed that ANA enhanced bone development during sexual maturity by improving the immune microenvironment of the bone marrow in laying hens. Dietary supplementation of ANA for 50 weeks prevented excessive medullary bone deposition and mitigated aging-induced trabecular bone loss. Conclusions These findings highlight the beneficial effects of ANA on bone physiology, offering new perspectives for microbial-based interventions for bone-related disorders in both poultry and possibly extending to human health.
Video Abstract Graphical Abstract
研究领域:
微生物学
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骨生物学
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动物科学
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营养学
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DOI
PubMed
高影响因子
JOURNAL OF PHOTOCHEMISTRY AND PHOTOBIOLOGY A-CHEMISTRY
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2020
·
IF 3.306
Chunling Yuan,Xiu Qin,Yuanjin Xu,Xiaoping Li,Yuye Chen,Rui Shi,Yilin Wang
Carbon quantum dots (CQDs) were prepared from chicken blood by hydrothermal method, which could catalyze the oxidation of 3, 3′, 5, 5′-tetramethylbenzidine (TMB) in the presence of H 2 O 2 to generate the blue oxidized TMB (ox-TMB) with a strong absorption peak at 652 nm. However, the introduction of biothiols could induce the reduction of ox-TMB, leading to shallower blueness and lower absorbance. Based on this fact, a convenient and sensitive colorimetric method for detection of biothiols using CQDs as peroxidase mimics was established. Several factors, such as acidity, temperature, incubating time, CQDs dosage, H 2 O 2 and TMB concentrations, which might influence the response of the analysis signal, were optimized by taking cysteine (CySH) as an example. Under the selected conditions, sensitive detection of biothiols was achieved, and the limits of detection (LOD) for CySH, glutathione (GSH), and homocysteine (HcySH) were 0.4, 0.6, and 0.9 μM respectively. This method was successfully applied for the determination of CySH in human serum samples with the recovery of 91.5 %–109.3 %, indicating the potential application of this method for biothiols sensing in real samples.
研究领域:
生物化学
·
分析化学
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DOI
高影响因子
FOOD CHEMISTRY
·
2024
·
IF 8.5
Yunhao Ma,Xinran Dong,Ying Wang,Zhaoming Wang,Yong Xie,Wendi Zhang,Daodong Pan,Hui Zhou,Baocai Xu
Research conducted previously has demonstrated that apoptosis significantly influences the chicken quality. While ROS are acknowledged as significant activators of apoptosis, the precise mechanism by which they influence muscle cell apoptosis in the post-mortem remains unclear. In this study, chicken samples were treated with rosemarinic acid and H 2 O 2 to induce varying ROS levels, and the ROS-triggered apoptosis mechanism in chicken muscle cells in post-mortem was analyzed. The TUNEL results revealed that elevated ROS levels in chicken were associated with a greater degree of muscle cell apoptosis. Western-blot results suggested that sarcoplasmic ROS could initiate apoptosis through the mitochondrial pathway by activating the MAPK-JNK signaling pathway. Moreover, TEM and shear force results demonstrated that muscle cell apoptosis initiates myofiber fragmentation and structural damage to sarcomeres, ultimately reducing chicken tenderness. This study enhances our understanding of post-mortem muscle cell apoptosis, providing valuable insights for regulating chicken quality.
研究领域:
食品科学
·
分子生物学
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DOI
PubMed
高影响因子
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
·
2025
·
IF 5.2
Dan Liu,Yaokun Pang,Shenrui Pan,Jianxia Sun
More attention has been paid to developing new antibacterial drugs from natural products due to antibacterial resistance. Ferulic acid (FA) is a natural phenolic acid with demonstrated antimicrobial effects. However, its bactericidal activity is insufficient to achieve a rapid bacteria reduction in a short time. This study demonstrates the antimicrobial activity and synergistic interaction of FA in combination with ultraviolet A (UV-A) against Escherichia coli (E. coli) . The synergistic activity against E. coli was concentration and time-dependent. A set of associated changes in cellular functions of E. coli including membrane integrity, cell membrane permeability and DNA damages were measured. Morphologically, the treated cells exhibited a bacterial membrane and DNA dysfunction. Furthermore, the photostability and photochemical pathway of FA upon UV-A exposure was investigated. A rapid photochemical degradation of FA upon UV-A irradiation was observed due to the photoisomerization process of FA. Type II reaction was assumed as the main photochemical pathway as evidenced by the actions of different quenching agents. Antibacterial activity of FA + UV-A was also tested on chicken breast meat. A reduction of the loads of E. coli bacteria on chicken and good maintenance of its quality was achieved. This combination of methods helps to reduce the use of chemical food preservatives and provide new ways to control pathogenic microorganisms in food industry.
研究领域:
微生物学
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食品安全
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光化学
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产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2024
·
IF 8.5
Aying Wen,Huihui Wang,Shaofeng Yuan,Hang Yu,Yahui Guo,Weirong Yao
Interesting variations in the analyte content were observed in chicken samples contaminated with tetracycline antibiotics (TCs) following pretreatment with various enzymatic hydrolysis before quantification by conventional analytical methods. Compared with untreated samples, the detectable contents of three TCs in protease-treated samples were 1.51 to 2.05 times higher, whereas lipase treatment did not significantly influence the contents. The marked changes following protease treatment confirmed the presence of protein-associated antibiotics. Infrared spectroscopy analysis indicated that the formation of protein-bound antibiotics resulted from non-covalent interactions between TCs and proteins. Further dissociation experiments determined that the intermolecular forces involved hydrogen bonding, hydrophobic interactions, and electrostatic attraction. Molecular docking substantiated these forces and detailed the binding mechanism at the molecular level. Moreover, the masking effect of protein binding on the determination of TCs was also evidenced in an additional 30 positive chicken samples, suggesting that the actual residue levels of TCs in protein-rich foodstuffs are underestimated.
研究领域:
食品安全
·
分析化学
·
药理学
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产品关联
DOI
PubMed
高影响因子
AVIAN DISEASES
·
2025
·
IF 1.3
Du Xiaowen,Zeng Mengting,Yang Wenzhuo,Jiang Yuting,Huang Guangyu,Ding Shiping,Jiang Danli,Yuan Zhaoxia
For decades, infectious bronchitis (IB), caused by the infectious bronchitis virus (IBV), has posed a significant threat to poultry health and is mainly controlled by vaccines. However, the currently available commercial vaccines do not provide adequate protection against new IBV strains that emerge due to ongoing evolution. Therefore, new antiviral strategies need to be explored. Cepharanthine (CEP), tetrandrine (TET), and berbamine hydrochloride (BBM) are natural plant-derived bis-benzylisoquinoline alkaloids (BBAs) with proven antiviral activities against severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2), porcine epidemic diarrhea virus (PEDV), and other viruses. Despite this, their potential antiviral activities against IBV remain unknown. As a proof-of-concept study, we aimed to investigate the inhibitory effects of CEP, TET, and BBM on the laboratory-adapted IBV Beaudette strain in Vero cells and of CEP in chicken embryos. Our research demonstrated that CEP, TET, and BBM effectively suppressed IBV infection in Vero cells, with CEP showing a particularly high selective index of 309.6. These compounds dose-dependently decreased IBV RNA levels and N protein expression and lowered intracellular and extracellular viral titers. Notably, CEP also exhibited antiviral activity against IBV infection in chicken embryos, resulting in reduced mortality and fewer lesions. While these findings highlight the potential of CEP, TET, and BBM as candidates for further development, further studies are required to evaluate their efficacy against field-prevalent IBV strains (e.g., Massachusetts, QX-like) and clarify the specific antiviral mechanisms.
研究领域:
病毒学
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药物开发
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兽医学
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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）