作者机构：
[Zhi-Wei Liu; Pan-Pan Tang; Yi-Cheng Tan; Tian-Le Liu] College of Food Science and Technology, Hunan Agricultural University, Changsha, 410128, China;[Xiu-Bin Liu] College of Animal Science and Technology, Hunan Agricultural University, Changsha, 410128, China;[Chang Liu; Jun-Hu Cheng] School of Food Science and Engineering, South China University of Technology, Guangzhou, 510641, China;[Rana Muhammad Aadil] National Institute of Food Science and Technology, University of Agriculture, Faisalabad, 38000, Pakistan
通讯机构：
[Zhi-Wei Liu] C;College of Food Science and Technology, Hunan Agricultural University, Changsha, 410128, China
摘要：
The potential of cold plasma (CP) treatment to promote the formation of amyloid fibrils (AFs) of ovalbumin (OVA) was evaluated relative to acidic heat fibrillation condition (pH = 2, 85 °C). Results indicated CP exhibited significant potential for promoting the formation of AFs of OVA, as evidenced by higher Thioflavin T (ThT) fluorescence intensity of AFs for CP-treated OVA (POVA) during the fibrillation process compared to AFs for native OVA under acidic heating conditions (NOVA). Long, curved and worm-like fibrils of CP-treated OVA with 2 min (POVA-2), which were thicker (3 nm in height) and longer (majority length ranging from 300 nm to 400 nm), were observed after 8 h of fibrillation, while irregular, short, worm-like fibrils of NOVA were detected. Unlike NOVA, which was only hydrolyzed into small peptides, the backbone of POVA-2 was cleaved into small peptide fragments, accompanied by the generation of dityrosine cross-linked aggregation/oligomer during fibrillation process, as evidenced by SDS-PAGE and dityrosine analysis. The result of hydrophobic, sulfhydryl and disulfide bonds, and dityrosine analysis showed hydrophobic interaction and dityrosine cross-links could be the main force driving the assembly and stacking of cross-β structures, leading to the formation of organized fibrillar structures for POVA-2, while only hydrophobic interaction was involved for NOVA. Additionally, analyses of emulsifying ability (EAI) and stability (ESI) of NOVA and POVA-2 displayed that both EAI and ESI of them were significantly improved, with POVA-2 exhibiting superior EAI compared to NOVA. Therefore, this study demonstrated CP is a promising technique to promote the generation of protein amyloid fibrils in a more efficient manner.
作者机构：
[Zhengji Lu; Zhaoyue Sheng; Hui Zhou; Jie Luo] College of Food Science and Technology, Hunan Agricultural University, Changsha 410114, China;[Jian He; Xiaoying Zhang; Caiyun Wang] National Center of Technology Innovation for Dairy, Hohhot, China;[Ying Zhang] Inner Mongolia Yijiahao Cheese Co., Ltd., Hohhot, China
通讯机构：
[Jie Luo] C;College of Food Science and Technology, Hunan Agricultural University, Changsha 410114, China
摘要：
Processed cheese analogues (PCA) are popular among consumers worldwide for their diverse flavors and forms. Casein/κ-carrageenan (CA/KC), as the main structural basis of common PCA, suffers from syneresis and thermal instability, which could be well ameliorated by locust bean gum (LBG) as a thickening, non-gelatinizing polysaccharide. However, the mechanism by which LBG improves the gel properties of CA/KC composites has not yet been clarified. In this study, the CA/KC/LBG ternary composite gels were constructed and the effect of LBG concentrations (0–0.5%) on the CA/KC binary gel properties were investigated. Compared with the control CA/KC gel, the addition of low LBG concentrations (0.1–0.3%) significantly increased the water-holding capacity, strength and thermal stability of gels (P < 0.05), while the addition of high LBG concentrations (0.4%–0.5%) weakened the gel properties. To reveal the influence mechanism of LBG, the water migration, molecular interactions and microstructure of gels were compared. The results confirmed that the addition of LBG induced the migration of water molecules from free state to bound state and enhanced the hydrogen bonding interactions between CA/KC gel molecules. In addition, scanning electron microscopy results showed that the addition of low concentrations of LBG induced the unfolding of KC macromolecules into chains, which optimized the gel network structure of KC. The formed CA/KC/LBG ternary composite gels showed more homogeneous and denser gel network structure than the control. In conclusion, the addition of an appropriate amount of LBG could well improve the thermal stability of CA/KC binary gel and the sense of storage stability of PCA products.
期刊：
Sensors and Actuators B-Chemical,2025年423:136709 ISSN：0925-4005
通讯作者：
Xingbo Shi<&wdkj&>Yan Lv<&wdkj&>Qian Zhao
作者机构：
[Miao Zhang; Jixiang Zhou; Yiming Li; Qian Luo; Xiaoke Xiong; Xingbo Shi; Yan Lv; Qian Zhao] Laboratory of Micro & Nano Biosensing Technology in Food Safety, Hunan Provincial Key Laboratory of Food Science and Biotechnology, College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China
通讯机构：
[Xingbo Shi; Yan Lv; Qian Zhao] L;Laboratory of Micro & Nano Biosensing Technology in Food Safety, Hunan Provincial Key Laboratory of Food Science and Biotechnology, College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China
摘要：
Regenerated rice, characterized by single planting and double harvesting, saves labor and costs, significantly contributing to global food security. Hyperspectral imaging technology, which integrates image and spectral data, provides comprehensive, non-destructive, and pollution-free vegetation canopy analysis, making it highly effective for crop nutrient diagnosis. In this study, we selected two varieties of regenerated rice for field trials. Hyperspectral images were captured during key growth stages (flush, grouting, and ripening) of both the first and regenerated seasons. Utilizing a two-dimensional convolutional neural network (2D-CNN) as a deep feature extractor and a fully connected layer for nitrogen content prediction, we developed a robust model suitable for estimating nitrogen content in regenerated rice. The experimental results demonstrate that our method achieves a mean squared error (MSE) of 0.0008, significantly outperforming the back-propagation (BP) network and multiple linear regression by reducing the MSE by 0.0151 and 0.0247, respectively. It also surpasses the one-dimensional convolutional neural network (1D-CNN) by 0.003. This approach ensures accurate nitrogen content prediction throughout the growth cycle of regenerated rice, aiding in yield and economic benefit enhancement.
通讯机构：
[Ou, LJ ; Qin, D; Qin, D ] H;Hunan Agr Univ, Coll Hort, Changsha 410128, Peoples R China.;Hunan Agr Univ, Engn Res Ctr Hort Crop Germplasm Creat & New Varie, Minist Educ, Changsha 410128, Peoples R China.;Hunan Agr Univ, Coll Food Sci & Technol, Changsha 410128, Peoples R China.
关键词：
fresh chili pepper;fermented chopped chili pepper;process adaptability;quality appraisal;sensory appraisal
摘要：
Fermented chopped chili pepper (FCCP) is the most important fermented and processed chili pepper product, and most pepper varieties can be processed with obvious flavor differences. Many studies have tried to explain these differences using the results of component analysis, processing technology, the microbes involved, etc., but few have examined the characteristics of these varieties along with the flavor of products. We conducted a physiochemical characteristic analysis of 35 kinds of fresh chili peppers with different genotypes and made fermented products from 17 varieties, using principal component analysis (PCA) and cluster analysis (CA) to correlate their components with FCCP products. The results were as follows: (1) Protein, total acids, a* (representation of the object's red and green color), protopectin, and fruit thickness are the five key indexes that affect the quality of fresh chili peppers the most. (2) Protein, total acids, a*, protopectin, and fruit thickness are also the key indexes that affect the quality of FCCP. (3) Suitable ranges of fresh chili pepper to manufacture FCCP are 1.3-2.0 g/100 g for protein, 2.5-4.0 g/kg for total acids, 10-15 g/100 g for protopectin, 30-39 for a*, and 1.2-2.0 mm for fruit thickness. (4) Sensory appraisal shows crispness is the most important mouthfeel sensation and can decrease during the process. The varieties with the top three scores were A12 (21G675), A13 (20Z663), and A14 (21Z698) with scores of 87.92, 74.08, and 74.15, respectively. The varieties in the top three scores are pod peppers. The PCA and CA showed that pod peppers were the most suitable materials for making FCCP. Our results will benefit others in selecting fresh chili peppers for making FCCP and provide data support for directing processable variety breeding.
作者机构：
[Liu, Dongbo; Zhang, Zhixu] State Key Lab Subhlth Intervent Technol, Changsha 410128, Hunan, Peoples R China.;[Liu, Dongbo; Zhang, Zhixu] Hunan Agr Univ, Coll Hort, Changsha 410128, Hunan, Peoples R China.;[Qin, Dan] Hunan Agr Univ, Coll Food Sci & Technol, Changsha 410128, Hunan, Peoples R China.;[Guo, Xin] Cent South Univ Forestry & Technol, Coll Sci, Changsha 410004, Hunan, Peoples R China.;[Lin, Haiyan] Natl Res Ctr Engn Technol Utilizat Ingredients Bot, Changsha 410128, Hunan, Peoples R China.
通讯机构：
[Guo, X ] C;Cent South Univ Forestry & Technol, Coll Sci, Changsha 410004, Hunan, Peoples R China.
关键词：
Adsorption;Carbon dots;Pb(II);Starch
摘要：
The adsorption removal of lead (Pb) ions has become a crucial area of research due to the potential health hazards associated with Pb contamination. Developing cost-effective adsorbents for the removal of Pb(II) ions is significantly important. Hence, a novel fluorescent starch-based hydrogel (FSH) using starch (ST), cellulose nanofibrils (CN), and carbon dots (CD) was fabricated for simultaneous adsorption and detection of Pb(II). A comprehensive characterization of FSH, including its morphological features, chemical composition, and fluorescence characteristics, was conducted. Notably, FSH exhibited a maximum theoretical adsorption capacity of 265.9mg/g, which was 13.0 times higher than that of pure ST. Moreover, FSH was employed as a fluorescent sensor for Pb(II) determination, achieving a limit of detection (LOD) of 0.06μg/L. An analysis was further performed to investigate the adsorption and detection mechanisms of Pb(II) utilizing FSH. This study provides valuable insights into the production of a novel cost-effective ST-based adsorbent for the removal of Pb(II) ions.
摘要：
This study provided a new perspective on regulating strawberry flavor during storage by maintaining fungal community balance with active packaging film. Compared with initial strawberries (IS), gelatin composite film-packaged strawberries (CG) showed pleasant fruity and fragrance flavor whose relative content of most esters (ethyl acetate, butyl acetate, etc), 2-hexen-1-ol, hexanal D, and 3-pentanone increased, while other treated strawberries possessed alcoholic, sour, or moldy flavor. Furthermore, the relative abundance of fungal community (Mycosphaerella, Botrytis, Papiliotrema, Vishniacozyma, Filobasidium, etc) in CG was similar to that of IS. However, Botrytis was the dominant fungal genus in other treated strawberries and their fungal diversity decreased. Spearman correlation coefficient indicated that Papiliotrema, Vishniacozyma, and Filobasidium were highly correlated with flavor formation of strawberries (esters, alcohols, aldehydes, etc). Therefore, this work contributed to understanding the effect of fungal community on flavor formation of strawberry fruit during storage and also revealing the great potential of gelatin composite film on maintaining the quality of postharvest strawberries during storage.
摘要：
Macroautophagy/autophagy is essential for maintaining glucose homeostasis, but the mechanisms by which cells sense glucose starvation and initiate autophagy are not yet fully understood. Recently, we reported that the assembly of a Ca(2+)-triggered Snf1-Bmh1/Bmh2-Atg11 complex initiates autophagy in response to glucose starvation. Our research reveals that during glucose starvation, the efflux of vacuolar Ca(2+) increases cytoplasmic Ca(2+) levels, which activates the protein kinase Rck2. Rck2-mediated phosphorylation of Atg11 enhances its interaction with Bmh1 and Bmh2. This interaction recruits the Snf1-Sip1-Snf4 complex, which is located on the vacuolar membrane, to the phagophore assembly site (PAS), leading to the activation of Atg1 and the initiation of autophagy. In summary, we have identified a previously unrecognized signaling pathway involved in glucose starvation-induced autophagy, where Ca(2+) acts as a fundamental signaling molecule that links energy stress to the formation of the autophagy initiation complex.Abbreviation: AMPK: AMP-activated protein kinase; ATG: autophagy related; co-IP: co-immunoprecipitation; MAPK: mitogen-activated protein kinase; PAS: phagophore assembly site; ULK1: unc-51 like autophagy activating kinase 1.
摘要：
BACKGROUND: Dichlorvos (DDVP), as a highly effective insecticide, is widely used in agricultural production. However, DDVP residue in foodstuffs adversely affects human health. Conventional instrumental analysis can provide highly sensitive and accurate detection of DDVP, while the need of bulky and expensive equipment limits their application in resource-poor areas and on-site detection. Therefore, the development of easily portable sensing platforms for convenient, rapid and sensitive quantification of DDVP is very essential for ensuring food safety. RESULT: A portable colorimetric sensing platform for rapid and sensitive quantification of DDVP is developed based on nanozyme-participated highly efficient chromogenic catalysis. The Fe-Mn bimetallic oxide (FeMnOx) nanozyme possesses excellently oxidase-like activity and can efficiently catalyze oxidation of 3, 3', 5, 5'-tetramethylbenzidine (TMB) into a blue oxide with a very low Michaelis constant (K(m)) of 0.0522mM. The nanozyme-catalyzed chromogenic reaction can be mediated by DDVP via inhibiting the acetylcholinesterase (AChE) activity. Thus, trace DDVP concentration-dependent color evolution is achieved and DDVP can be sensitively detected by spectrophotometry. Furthermore, a smartphone-integrated 3D-printed miniature lightbox is fabricated as the colorimetric signal acquisition and processing device. Based on the FeMnOx nanozyme and smartphone-integrated lightbox system, the portable colorimetric sensing platform of DDVP is obtained and it has a wide linear range from 1 to 3000ngmL(-1) with a low limit of detection (LOD) of 0.267ngmL(-1) for DDVP quantification. SIGNIFICANCE: This represents a new portable colorimetric sensing platform that can perform detection of DDVP in foodstuffs with simplicity, sensitivity, and low cost. The work not only offers an alternative to rapid and sensitive detection of DDVP, but also provides a new insight for the development of advanced sensors by the combination of nanozyme, 3D-printing and information technologies.
摘要：
Methylcellulose (MC)/grape pomace (GP) films, plasticized with either glycerol (GLY) or cinnamon essential oil (CEO), were prepared by thermo-compression molding and characterized. Compared to the GLY-plasticized MC50/GP50 films, a considerable increase in TS and YM values of CEO-plasticized films was observed, rising from 9.66 to 30.05MPa, 762 to 1631MPa, respectively. Moreover, the water vapor barrier, surface hydrophobic properties, and antioxidant/antibacterial activities of CEO-plasticized films remarkedly improved with increasing CEO content from 5 to 15% w/w. From scanning electron microscopy, phase separation between GP and the MC/GLY mixture were evident for GLY-plasticized MC/GP films. On the other hand, the CEO-plasticized films showed compact morphologies, attributable to the formation of hydrogen bonding and π-π stacking interaction. Preliminary shelf-life study on showed that fresh chicken wrapped with the CEO-plasticized MC/GP films exhibited lower TVB-N, TBARS, and TVC values than the unwrapped control samples, during 7 d storage at 4°C.
期刊：
International Journal of Biological Macromolecules,2024年278(Pt 1):134606 ISSN：0141-8130
通讯作者：
Qiang Li<&wdkj&>Xingbo Shi
作者机构：
[Lu, Dai; Wu, Jiahao; Zhao, Qian; Jiang, Ziping; Xie, Xinhui; Chen, Liye] Laboratory of Micro & Nano Biosensing Technology in Food Safety, Hunan Provincial Key Laboratory of Food Science and Biotechnology, College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China;[Li, Qiang] College of Agronomy, Hunan Agricultural University, Changsha 410128, China. Electronic address: zqiangli@hunau.edu.cn;[Shi, Xingbo] Laboratory of Micro & Nano Biosensing Technology in Food Safety, Hunan Provincial Key Laboratory of Food Science and Biotechnology, College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China. Electronic address: shixingbo123@hunau.edu.cn
通讯机构：
[Qiang Li] C;[Xingbo Shi] L;College of Agronomy, Hunan Agricultural University, Changsha 410128, China<&wdkj&>Laboratory of Micro & Nano Biosensing Technology in Food Safety, Hunan Provincial Key Laboratory of Food Science and Biotechnology, College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China
摘要：
To mitigate food spoilage caused by microbial contamination and extend the shelf life of food, antibacterial and eco-friendly biological packaging materials as an alternative to petroleum-based plastics is encouraged. Herein, an innovative and green composite film with triple antibacterial activity has been fabricated by introducing prussian blue nanoparticles (PBNPs) into chitosan (CS)-based films blended with gelatin (Gel) for the preservation of food, named CS/Gel/PB film. Due to the incorporation of PBNPs, CS/Gel/PB film exhibits enhanced mechanical, barrier and water resistance, and thermal abilities. The inherent bacterial trapping and killing capabilities of CS (contact killing), photothermal/photodynamic killing based on the excellent photothermal property of PBNPs under NIR irradiation synergistically facilitate the sterilization against Escherichia coli and Staphylococcus aureus (antibacterial ratio=99.99%). The film exhibits outstanding preservation capability in product storage, significantly extending the shelf life of strawberry and pork to 15 and 7days, respectively. Meanwhile, the cytotoxicity assessment of CS/Gel/PB against HepG2 cells ascertains a cell viability exceeding 96%, indicating a negligible toxicity level. Additionally, this film also exhibits superior biodegradability (preliminary degradation on the 10th day and completion on the 40th day) compared with PE film. Overall, these properties demonstrate great potential of CS/Gel/PB film as a novel packaging material.
摘要：
Lactic acid bacteria (LAB) are commonly consumed as probiotics to improve gut barrier function and boost the immune system. This study aimed to screen LAB with high immunomodulatory activity using RAW264.7 macrophages. According to the results, Limosilactobacillus reuteri AUc2301 was selected from 84 screened strains that can stimulate RAW264.7 cell proliferation. Limosilactobacillus reuteri AUc2301 significantly enhanced the phagocytosis activity of RAW264.7 cells. In the ELISA test, Limosilactobacillus reuteri AUc2301 significantly promoted the release of interleukin-6, IL-1 beta, the tumor necrosis factor, and nitric oxide in RAW264.7 macrophages. In addition, Limosilactobacillus reuteri AUc2301 significantly inhibited the excessive release of IL-6, IL-1 beta, TNF-alpha, prostaglandin E2 as well as NO and the high expression of cyclooxygenase-2 in RAW264.7 macrophages induced by lipopolysaccharide. In further mechanism studies, Limosilactobacillus reuteri AUc2301 could regulate the nuclear factor-kappa B signaling pathway in RAW264.7 macrophages. Collectively, the screened Limosilactobacillus reuteri AUc2301 showed good immunomodulatory activity in vitro, and it has the potential to be developed as a novel probiotic.
摘要：
Lemon essential oil (LEO) is a common natural antibacterial substance, and encapsulating LEO into nanoemulsions (NEs) can improve their stability and broaden its application. Our study aimed to investigate the bacterial inhibitory effect of LEO-NEs against Escherichia coli (E. coli). Results showed that the minimum inhibitory concentration (MIC) of LEO-NEs was 6.25mg/mL, and the time-kill curve showed that E. coli were significantly killed by LEO-NEs after 5h of treatment at 1MIC. Flow-cytometry analysis showed that LEO-NEs adversely affected the cell-membrane depolarisation, cell-membrane integrity, and efflux pump function of E. coli. Confocal laser scanning microscopy demonstrated that 8MIC of LEO-NEs induced changes in the cell-membrane permeability and cell-wall integrity of E. coli. Proteomic results suggested that the mode of action LEO-NEs against E. coli was to enhance bacterial chemotaxis and significantly inhibit ribosomal assembly. They may also affect butyric acid, ascorbic acid and aldehyde metabolism, and sulphur-relay system pathways. In conclusion, LEO-NEs had potential application as a natural antibacterial agent for the control of E. coli in the food industry.
摘要：
Berries, rich in phenolics with a C-ring, have numerous biological properties, such as antioxidant, antiinflammatory, regulating blood lipid metabolism, which is beneficial to human health. This study conducted a systematic review and meta-analysis of randomized clinical trials to verify the effect of berry-derived phenolic products (BDPP) supplementation on blood lipid profiles, including triglyceride (TG), total cholesterol (TC), lowdensity lipoprotein cholesterol (LDL-c), and high-density lipoprotein cholesterol (HDL-c). Thirty-seven clinical trials (2161 participants) fulfilled the eligibility criteria of the meta-analysis. A random effect model was applied in the meta-analysis, and results were expressed as WMD (weighted mean differences) with 95% CI (confidence intervals). Meta-analysis showed that BDPP supplementation resulted in a reduction in the TG (WMD = - 0.08), TC (WMD = - 0.14), and LDL-c (WMD = - 0.27), respectively; however, an increase trend was in the HDL-c (WMD = 0.05). In addition, subgroup analysis indicated that long-term duration of BDPP (>= 8 weeks) was more effective to the regulation of the blood lipid on the non-healthy and American subjects. Blood lipid regulation of BDPP intake may be attributed to their content and compounds of phytochemicals, mainly including phenolic acids, proanthocyanins and flavonoids.
关键词：
correlational analysis;fatty acid properties;oleogel;stability of the oleogels;β-amyrin
摘要：
<jats:p>Pentacyclic triterpenes show potential as oleogelators, but their combination with various vegetable oils has limited research. This study selected linseed, rapeseed, sunflower, coconut, and palm oils to combine with the triterpenoid compound β-amyrin for the preparation of oleogels. The stability, crystal network structure, and other properties of each oleogel were evaluated. The correlation between different oil types and the properties of corresponding oleogels was explored. The results showed that β-amyrin formed stable oleogels with five vegetable oils under suitable temperature conditions, wherein especially the LO-based oleogel not only exhibited higher oil-binding capacity and hardness, but also demonstrated excellent stability at the microscopic level and notable rheological properties. Further analysis revealed a close correlation between the physicochemical properties of the oleogels and lipid characteristics, indicating that oleogels prepared from long-chain highly unsaturated fatty acids exhibit high stability. The above results indicate that β-amyrin can be a novel candidate oleogelator and that the oil type can modify the properties of β-amyrin-based oleogels. This study provides the latest reference for the application of pentacyclic triterpenoids in food.</jats:p>
