BIORESOURCE TECHNOLOGY
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2025
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IF 9
Shen Cui,Lei Yang,Haoqi Lu,Linkai Guo,Yuchao Wang,Jun Lan,Yong-Xiang Ren,Yu-You Li
As technoscience advances, widespread use of nanoparticles (NPs) has resulted in environmental risks. This study focuses on the potential stress of 0–200 mg/L yttrium oxide (Y 2 O 3 ) NPs on the activated sludge stability. Y 2 O 3 NPs progressively suppressed nitrification, caused significant NO 2 − accumulation (200 mg/L) and diminished activities of key functional enzymes. Deteriorated flocculation corroborates the Y 2 O 3 NPs’ destruction. Extracellular polymeric substances were lessened, yet amplified microbial metabolites prove the microbial counteraction coping with Y 2 O 3 NPs’ cytotoxicity. Plausible blockage of different protein channels contributed to the wane in biological nitrogen-removal capacity. Plus, 50 mg/L Y 2 O 3 NPs stimulated the β -glucan production. When exceeding 100 mg/L, plentiful Y 2 O 3 NPs aggregate on sludge-surface, which inhibits nutrients transfer and metabolism. Furthermore, ammonia-oxidizing bacteria shifted from Nitrosomonas to Nitrosospira with Y 2 O 3 NPs increase. Reduction in Nitrospira , Saccharimonada- genera, and Microlunatus further corroborates the impairment of pollutants removal. PICRUSt2 prediction demonstrates Y 2 O 3 NPs impedes nitrogen and glycolytic metabolic pathway.
研究领域:
环境科学
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微生物学
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DOI
PubMed
高影响因子
Grain & Oil Science and Technology
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2026
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IF 8.2
Yiting Duan,Zhiqiang Yang,Zhenhui Lin,Xiaoli Liu,Qi Li,Yuan Gao,Xiuzhu Yu
Oxidized triacylglycerols (OxTGs) are major oxidation products generated during thermal oxidation of edible oils, but the respective roles of molecular oxygen and water in their formation during frying remain unclear. In this study, trilinolein was heated at 180 °C for 4 h under frying-like conditions, and hydrogen–oxygen isotope tracing using D₂O, H₂ 18 O, and 18 O₂ was combined with UHPLC–HRMS/MS, GC–MS, and 1 H NMR to investigate OxTG formation and its relationship with oil deterioration. During heating, total polar compounds increased markedly and reached 23.95–31.35 g/100 g oil at 4 h, while total OxTGs accumulated to 12.97–14.61 g/100 g oil. Concomitantly, secondary oxidation products also accumulated continuously, and total glycerol-core aldehydes reached 20.86 mg/g, with 9-oxo being the predominant aldehydic product. Isotopologue analysis showed pronounced 18 O enrichment in major OxTGs only in the 18 O₂ treatment, whereas incorporation from H₂ 18 O was negligible, indicating that oxygen incorporated into major OxTGs originated predominantly from molecular oxygen rather than water. By contrast, D₂O suppressed the accumulation of OxTGs and aldehydic products, supporting the involvement of water primarily in hydrogen-transfer and exchange processes rather than direct oxygen incorporation. Hydroperoxy OxTGs were more characteristic of early oxidation, whereas hydroxylated OxTGs were more closely associated with prolonged heating and the formation of secondary carbonyl products. These results provide isotope-based evidence for the formation pathways of OxTGs during frying-like heating and support the combined use of OxTGs, total polar compounds, and carbonyl-related markers for evaluating oxidative deterioration in heated oils.
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DOI
高影响因子
EUROPEAN JOURNAL OF PHARMACOLOGY
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2024
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IF 4.2
Yufang Ma,Zhenming Ma,Yiyuan Zhang,Chunyun Luo,Puxin Huang,Jing Tong,Hong Ding,Honghui Liu
Apigenin and baicalein are structurally related flavonoids that have been reported to have multiple pharmacological activities. The aim of this study was to investigate the protective effects and potential mechanisms of apigenin and baicalein in D-galactose-induced aging rats. First, apigenin and baicalein showed remarkable antioxidant activity and anti-glycation activity in vitro. Secondly, the protective effects of apigenin and baicalein on aging rats were investigated. We found that apigenin and baicalein supplementation significantly ameliorated aging-related changes such as declines in the spatial learning and memory and histopathological damage of the hippocampus and thoracic aorta. In addition, our data showed that apigenin and baicalein alleviated oxidative stress as illustrated by decreasing MDA level, increasing SOD activity and GSH level. Further data showed that they significantly reduced the accumulation of advanced glycation end products (AGEs), inhibited the expression of RAGE, down-regulated phosphorylated nuclear factor (p–NF–κB (p65)). Our results suggested that the protective effects of apigenin and baicalein on aging rats were at least partially related to the inhibition of AGEs/RAGE/NF-κB pathway and the improvement of oxidative damage. Overall, apigenin and baicalein showed almost equal anti-aging efficacy. Our results provided an experimental basis for the application of apigenin and baicalein to delay the aging process.
研究领域:
药理学
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衰老研究
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神经科学
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心血管研究
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产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
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2025
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IF 9.8
Jinghe Sun,Weiyun Zheng,Xiaoyan Wang,Yimeng Li,Jingfeng Yang
The freshness in A. japonicus after thymol treatment was tested. The results showed that sensory scores in thymol group significantly increased 14.83 and 21.67 compared to the Frozen and BK groups after storage. Texture parameters showed that hardness, springiness, and chewiness of body wall treated with thymol were 2.56, 1.21, and 2.02 folds that of the BK group, respectively. Volatile flavor results revealed 38 flavor substances and 33 volatile organic compounds in the body wall. Aldehydes, alcohols, heterocycles, and alkane were the key sources to odor components of A. japonicus , including nonanal, hexanal, 1-octanol, 1-hexanol, d -limonene, and 2-methylbutyl acetate. Moreover, heptenoic acid, dimethyl disulfide, and dimethylamine, as distinct volatile flavor substances, were the main contributors of fishy, malodorous, and spicy smells of autolysis A. japonicus . This study guides the potential use of thymol in sea cucumber preservation and seeks the spoiled flavor markers for non-destructive rapid testing technology development.
研究领域:
食品科学
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海洋生物学
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产品关联
DOI
PubMed
高影响因子
FOOD HYDROCOLLOIDS
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2025
·
IF 12.4
Wei Liang,Qian Lin,Wenqing Zhao,Haiyan Gao,Jie Zeng,Wenhao Li
Comparison and revealing the potential cryoprotective effect of fermented insoluble dietary fibers (IDFs) on frozen dough and the modulation mechanism of its qualities. This study prepared a reconstituted dough system with different IDFs (CK, MF) and various ratios (1% and 3%) thereof, based on a freeze-thaw cycle (0, 7, 14-F/T). The results revealed that IDF-dough has a lower freezing/syneresis rate and freezable water content than the control. The addition of MF mitigates CK's deterioration of the dough cross-section and network. IDF addition promoted dough conversion to a viscoelastic state and reduced uneven water distribution during the F/T cycle. Moreover, IDF induced free sulfhydryl release from gluten and decreased GMP content, thereby promoting fraction conversion to LPP and LMP and mitigating F/T-induced depolymerization of gluten structure. In particular, CK addition shifted the protein conformation towards irregular curls, while MF promoted the formation of more flexible β-turn structures. The blue shift and intensity enhancement of λmax indicate that IDF promotes tryptophan release and strengthens the hydrophobic microenvironment. Notably, CK interactions in the system are primarily driven by hydrophobic forces, while MF relies on hydrogen bonding. Further, the potential of MF as a dietary additive was evaluated by the Mantou model. The findings provide a foundational understanding of the practical application of dietary fiber in frozen pasta products, thereby facilitating the valorization of wheat bran by-products and advancing a circular economy in the cereal-based industry.
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DOI
高影响因子
FOOD RESEARCH INTERNATIONAL
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2026
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IF 8.8
Yinjuan Cao,Zhaoyang Song,Qing Xu,Qunli Yu,Ruiming Luo,Songlei Wang
The active agent of OC/SPH NPs films successfully migrated into the beef. • The residual antioxidant capacity of OC/SPH NPs films decreased. • OC/SPH NPs film controlled polyphenol release and inhibited endogenous enzyme activity. • OC/SPH NPs film maintains the integrity of beef tissue structure and texture stability. • OC/SPH NPs film absorbs exudates and prevents protein oxidation and degradation. In this work, polyphenol nanoparticles-loaded oxidized hydroxypropyl starch/carrageenan (OC/SPH NPs) films were prepared and applied to the preservation of fresh-chilled beef. The mechanism by which OC/SPH NPs films inhibit quality deterioration in fresh-chilled beef was investigated through analyses of endogenous enzyme activity, protein oxidative degradation, secondary structure, MFI values and TCA-soluble peptides. The results indicated that the active components in the composite film successfully migrated into the beef, while the remaining antioxidant capacity of the film decreased. Endogenous enzymes in the beef gradually release into the exudate over extended storage periods. By day 18, the activities of tissue protease B, L, D, and calpain in the exudate reached 25.42 U/g, 33.97 U/g, 0.73 U/g, and 14.29 U/g, respectively. This indicates that the OC/SPH NPs film significantly inhibited the activity of endogenous enzymes in beef, delayed changes in protein oxidation indicators such as sulfydryl, carbonyl content, Ca 2+ -ATPase activity, and surface hydrophobicity; simultaneously, it slowed the transition of α-helices to random coils, maintaining the structural stability of myofibrillar protein (MP). Compared with the control film, the MFI value and TCA-soluble peptides of beef treated with the composite film decreased by 32.1% and 27.61%, respectively. After incubation with exudate for 12 h, the degradation extent of MPs was reduced, indicating that the OC/SPH NPs film absorbed exudate and delayed the deterioration of beef texture. The results elucidate that the OC/SPH NPs film protects beef texture stability by reducing endogenous enzyme activation, protein oxidation, and degradation. Download: Download high-res image (165KB) Download: Download full-size image
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DOI
高影响因子
POSTHARVEST BIOLOGY AND TECHNOLOGY
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2023
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IF 7
Jialin Duan,Zhiyan Xu,Yunmin Shi,Lanxiang Jiang,Yali Fan,Yulin Li,Ming Ni,Jianjun Hou
The yellowing and quality deterioration are important factors to shorten the storage period of peeled water chestnuts (PWCs). Integration of 4-OH-7-C 3 HO-coumarin and controlled atmosphere (CA) storage (Ne, O 2 ) to extend the storage period of PWCs has not been studied. The objective of the investigation was to reveal the mechanics with that integration of 4-OH-7-C 3 HO-coumarin (1.2 %) and CA storage (81.2 % Ne, 18.8 % O 2 ) extended the storage period of PWCs. PWCs were treated with 4-OH-7-C 3 HO-coumarin (1.2 %), CA storage (81.2 % Ne, 18.8% O 2 ), and integration of 4-OH-7-C 3 HO-coumarin (1.2 %) and CA storage (81.2 % Ne, 18.8 % O 2 ). The yellowing degree, weight loss, yellowing substance contents, enzymatic activities, total soluble solids content, titratable acidity content, ascorbic acid content, and microbe of PWCs were detected. 4-OH-7-C 3 HO-coumarin (1.2 %), CA storage (81.2 % Ne, 18.8 % O 2 ), and integration of 4-OH-7-C 3 HO-coumarin (1.2 %) and CA storage (81.2 % Ne, 18.8 % O 2 ) extended the storage period by 3, 9 and 12 d. Integration of 4-OH-7-C 3 HO-coumarin (1.2 %) and CA storage (81.2 % Ne, 18.8% O 2 ) was the best. On day 12, integration of 4-OH-7-C 3 HO-coumarin (1.2 %) and CA storage (81.2 % Ne, 18.8 % O 2 ) reduced the yellowing degree from 99.5% to 0, the peroxidase activity from 35,603.37 to 28,504.61 U s −1 kg, the eriodictyol content from 3.09 × 10 −4 % to 0, the weight loss from 5.24 % to 0. Integration of 4-OH-7-C 3 HO-coumarin (1.2 %) and CA storage (81.2 % Ne, 18.8 % O 2 ) increased the total soluble solids content from 9.37 % to 13.49%, the titratable acidity content from 5.67 × 10 −3 % to 8.62 × 10 −3 % , and the titratable acidity content from 8 × 10 −5 % to 8.55 × 10 −5 %. Integration of 4-OH-7-C 3 HO-coumarin (1.2 %) and CA storage (81.2 % Ne, 18.8 % O 2 ) can be employed to extend the storage period of PWCs. This study provided a theoretical basis for the practical application of integration of 4-OH-7-C 3 HO-coumarin and CA storage (Ne, O 2 ) to extend the storage period of PWCs.
研究领域:
食品科学
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植物生理学
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DOI
高影响因子
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
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2025
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IF 4.6
Shaoping Zhu,Li Hu,Jiaxin He,Jun Feng,Caihong Li,Defeng Xu
This study aims to establish a histological protocol to visualize the process of structural protein degradation in shrimp Litopenaeus vannamei during refrigeration. After fixed in Carnoy’s fixative for 15 h at room temperature and combined with Masson’s trichrome staining, the structural components of myofibrils and collagen were effectively visualized and the pathological analysis revealed the widened gaps between muscle bundles and the disrupted myofibrils were observed. Moreover, the lighter staining in collagen component was observed during the cold storage, indicating its progressive reduction in content. Quantitatively, the myofibril cross-sectional and longitudinal volume fractions dropped from (91.03 ± 1.37) % and (93.39 ± 0.91 %) to (41.14 ± 3.78) % and (24.36 ± 3.67) % (Day 5, P < 0.01), respectively. Meanwhile, the collagen and myofibril areas were negatively correlated with the parameters of hardness and elasticity ( P < 0.05), confirming their role in inducing texture quality deterioration. Collectively, by visualizing the degradation process of structural components collagen and myofibril in shrimp muscle during refrigeration, the association between structural proteins degradation and texture deterioration was identified. This study identifies a potential biomarker of early muscle softening in refrigerated shrimp L. vannamei and provides a solid foundation for its industrial application in quality control of shrimp during preservation.
研究领域:
食品科学
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海洋生物学
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组织学
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生物化学
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采后生理学
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DOI
高影响因子
FOOD CHEMISTRY
·
2024
·
IF 8.5
Ligang Yu,Ying Pang,Guang Shen,Baoqing Bai,Yukun Yang,Maomao Zeng
This work aimed to investigate the effects of frozen storage on volatile compounds of white meats (chicken and duck) and red meats (pork, beef, and mutton). The samples were stored at −18 °C for 0, 2, 4, 10, 18 weeks, and volatile compounds were analyzed by headspace solid-phase microextraction coupled with gas chromatography–mass spectrometry. Results indicated that the total amounts of volatile compounds increased with frozen storage duration of meats. The correlations were observed between frozen storage duration and levels of 2-ethyl-1-hexanol, tetradecane, nonanal, decanal, octanal, tridecanal, benzaldehyde, pentadecane, propanoic acid,2-methyl-,3-hydroxy-2,2,4-trimethylpentyl ester, heptadecane, and hexanal ( r = 0.7456–0.9873). Levels of octanal and propanoic acid,2-methyl-,3-hydroxy-2,2,4-trimethylpentyl ester in white meat and benzaldehyde in red meat versus frozen storage duration fitted very well with zero-order reactions. Therefore, it was concluded that changes in volatile compounds derived from lipid oxidation may be used as indicators of quality deterioration during frozen storage of meat.
研究领域:
食品科学
·
分析化学
✓ 已验证
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）