摘要：
This study investigated the release of taste-active peptides from soybean isolate catalyzed by proteases from Aspergillus flavus strains. The frequent presence of Leu at the C-terminus and the hydrophilic amino acids at the N-terminus related to bitterness and umami taste of hydrolysates, respectively. Detailly, H40650 demonstrating high umami, low bitterness, and a high peptide yield. During the hydrolysis of H40650, umami taste changes were associated with the content of peptides <1 kDa and 28 umami peptides, while bitterness was linked to the content of peptides <3 kDa and 30 bitter peptides. Additionally, most taste-active peptides were derived from the 7S globulin α subunit and 11S globulin G2. The protease produced by CGMCC 40650 has marked specificity for the region of 281–333 amino acids in protein P0D15, which contained 24.53 % umami amino acids. These findings could offer new insights into the preparation of taste-active peptides.
This study investigated the release of taste-active peptides from soybean isolate catalyzed by proteases from Aspergillus flavus strains. The frequent presence of Leu at the C-terminus and the hydrophilic amino acids at the N-terminus related to bitterness and umami taste of hydrolysates, respectively. Detailly, H40650 demonstrating high umami, low bitterness, and a high peptide yield. During the hydrolysis of H40650, umami taste changes were associated with the content of peptides <1 kDa and 28 umami peptides, while bitterness was linked to the content of peptides <3 kDa and 30 bitter peptides. Additionally, most taste-active peptides were derived from the 7S globulin α subunit and 11S globulin G2. The protease produced by CGMCC 40650 has marked specificity for the region of 281–333 amino acids in protein P0D15, which contained 24.53 % umami amino acids. These findings could offer new insights into the preparation of taste-active peptides.
摘要：
A novel enzyme-modified cheddar cheese was prepared and the molecular mechanism of cheese flavor compensation by synergistic action of cell-free extracts and enzyme systems was investigated. By comparing five different protease-peptidase combinations, the group of neutral protease and flavor protease was found to increase the total leucine, valine, and isoleucine content (17.056 ± 0.136 g/kg) and the soluble nitrogen content was up to the level of a 12-month-matured cheese. Molecular docking and molecular dynamics simulations demonstrated their mode of action on four monomeric caseins. Adding a cell-free extract resulted in volatile flavor substances in the enzyme-modified cheese that were closest to those in the 12-month-matured cheese. This might be due to the flavor compensation effect of the conversion of leucine to 3-methylbutyraldehyde by transaminases and decarboxylases, and the conversion of 3-methylbutyric acid to 3-methylbutyraldehyde by ketoacid dehydrogenase and aldehyde dehydrogenase. This is essential for the enzyme modified cheddar cheese preparation.
A novel enzyme-modified cheddar cheese was prepared and the molecular mechanism of cheese flavor compensation by synergistic action of cell-free extracts and enzyme systems was investigated. By comparing five different protease-peptidase combinations, the group of neutral protease and flavor protease was found to increase the total leucine, valine, and isoleucine content (17.056 ± 0.136 g/kg) and the soluble nitrogen content was up to the level of a 12-month-matured cheese. Molecular docking and molecular dynamics simulations demonstrated their mode of action on four monomeric caseins. Adding a cell-free extract resulted in volatile flavor substances in the enzyme-modified cheese that were closest to those in the 12-month-matured cheese. This might be due to the flavor compensation effect of the conversion of leucine to 3-methylbutyraldehyde by transaminases and decarboxylases, and the conversion of 3-methylbutyric acid to 3-methylbutyraldehyde by ketoacid dehydrogenase and aldehyde dehydrogenase. This is essential for the enzyme modified cheddar cheese preparation.
期刊：
Food Research International,2025年:116555 ISSN：0963-9969
通讯作者：
Lizheng Xiao<&wdkj&>Zhonghua Liu<&wdkj&>Wei Quan
作者机构：
[Silin Xie; Jiahui Bo] National Research Center of Engineering & Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China;[Xirui Zhou; Jie Li] Key Laboratory of Tea Science of Ministry of Education and Co-Innovation Centre of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China;Key Laboratory for Evaluation and Utilization of Gene Resources of Horticultural Crops, Ministry of Agriculture and Rural Affairs of China, Hunan Agricultural University, Changsha 410128, China;[Maiquan Li] College of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan 410128, China;[Yong Lin; Zhonghua Liu] National Research Center of Engineering & Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China<&wdkj&>Key Laboratory of Tea Science of Ministry of Education and Co-Innovation Centre of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China<&wdkj&>Key Laboratory for Evaluation and Utilization of Gene Resources of Horticultural Crops, Ministry of Agriculture and Rural Affairs of China, Hunan Agricultural University, Changsha 410128, China
通讯机构：
[Lizheng Xiao; Zhonghua Liu; Wei Quan] N;National Research Center of Engineering & Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China<&wdkj&>College of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan 410128, China<&wdkj&>National Research Center of Engineering & Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China<&wdkj&>Key Laboratory of Tea Science of Ministry of Education and Co-Innovation Centre of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China<&wdkj&>National Research Center of Engineering & Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China<&wdkj&>Key Laboratory of Tea Science of Ministry of Education and Co-Innovation Centre of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China<&wdkj&>Key Laboratory for Evaluation and Utilization of Gene Resources of Horticultural Crops, Ministry of Agriculture and Rural Affairs of China, Hunan Agricultural University, Changsha 410128, China
摘要：
White tea (WT) has been reported to confer various health benefits, but its role in inflammatory bowel disease (IBD) has not been fully investigated. Jinhua white tea (JWT), produced using the unique “flowering” technology by Eurotium cristatum , enhancing the flavor and quality of WT. Whether this new technology provides better bioactive benefits also worth further exploring. The present study investigated the protective effects of WT and JWT against dextran sodium sulfate (DSS)-induced IBD. The results showed WT and JWT mitigated oxidative stress and colonic inflammation via NF- κ B and MAPK signaling pathways, upregulating intestinal tight junction protein expression and immune cell counts. These effects were evidenced by improvements in pathological phenotypes, disease activity index, and colon length in IBD mice, with JWT showing superior results. Both WT and JWT restored microbial diversity and improved gut microbiota composition in IBD mice. JWT showed a more pronounced effect on correcting microbial imbalances and abnormal host metabolism by stimulating metabolic pathways associated with amino acid metabolism, energy metabolism, and secondary metabolite biosynthesis. Therefore, WT, particularly JWT, shows potential for adjuvant treatment of colitis, which might be attributed to the enrichments in oxidation products of catechins such as theabrownins and some secondary metabolites including alkaloids, flavonoids and gallic acid obtained through the “flowering” technology. Further identifying and isolating key compounds and clinical trials are required to assess the therapeutic effects and mechanisms of JWT on IBD in humans.
White tea (WT) has been reported to confer various health benefits, but its role in inflammatory bowel disease (IBD) has not been fully investigated. Jinhua white tea (JWT), produced using the unique “flowering” technology by Eurotium cristatum , enhancing the flavor and quality of WT. Whether this new technology provides better bioactive benefits also worth further exploring. The present study investigated the protective effects of WT and JWT against dextran sodium sulfate (DSS)-induced IBD. The results showed WT and JWT mitigated oxidative stress and colonic inflammation via NF- κ B and MAPK signaling pathways, upregulating intestinal tight junction protein expression and immune cell counts. These effects were evidenced by improvements in pathological phenotypes, disease activity index, and colon length in IBD mice, with JWT showing superior results. Both WT and JWT restored microbial diversity and improved gut microbiota composition in IBD mice. JWT showed a more pronounced effect on correcting microbial imbalances and abnormal host metabolism by stimulating metabolic pathways associated with amino acid metabolism, energy metabolism, and secondary metabolite biosynthesis. Therefore, WT, particularly JWT, shows potential for adjuvant treatment of colitis, which might be attributed to the enrichments in oxidation products of catechins such as theabrownins and some secondary metabolites including alkaloids, flavonoids and gallic acid obtained through the “flowering” technology. Further identifying and isolating key compounds and clinical trials are required to assess the therapeutic effects and mechanisms of JWT on IBD in humans.
通讯作者：
Rana Muhammad Aadil<&wdkj&>Jun-Hu Cheng<&wdkj&>Zhi-Wei Liu
作者机构：
[Liu, Jun-Xiang; Tang, Pan-Pan; Liu, Zhi-Wei; Liu, Xiu-Bin; Liu, Chang] College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China;[Liu, Chang] School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China;[Aadil, Rana Muhammad] National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan.. Electronic address: Muhammad.aadil@uaf.edu.pk;[Cheng, Jun-Hu] School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China;[Cheng, Jun-Hu] Guangdong Key Laboratory of Food Intelligent Manufacturing, Foshan University, Foshan 528225, China. Electronic address: fechengjh@scut.edu.cn
通讯机构：
[Rana Muhammad Aadil] N;[Jun-Hu Cheng] S;[Zhi-Wei Liu] C;National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan.<&wdkj&>College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China<&wdkj&>Guangdong Key Laboratory of Food Intelligent Manufacturing, Foshan University, Foshan 528225, China<&wdkj&>Changsha Innovation Institute for Food, Changsha 410128, China<&wdkj&>School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China<&wdkj&>Guangdong Key Laboratory of Food Intelligent Manufacturing, Foshan University, Foshan 528225, China
摘要：
The effect of cold plasma (CP) treatment in promoting the covalent grafting of ovalbumin (OVA) with gallic acid (GA) were investigated, along with identifying the binding sites in the OVA-GA complex and exploring its potential for reducing the antigenicity of OVA. The results showed that the GA content of 22.97 ± 1.27 mg/g in OVA-GA complex was obtained following 60 s of CP treatment. Using LC-MS/MS, four regions (T 52 -R 59 , V 201 -K 207 , I 279 -R 285 , and V 281 -K 291 ) were identified, containing 12 GA binding sites in the OVA-GA complex. Additionally, a significant reduction in IgE binding capacity (70.83 ± 0.90 %) was observed, as confirmed by ELISA analysis. The masking/steric-hindrance effect on linear epitopes and the disruption of conformational epitopes of OVA as a result of GA grafting may be the key factors leading to the reduction in OVA antigenicity. This study highlights that promoting the grafting of polyphenols onto proteins using CP treatment is an effective strategy for reducing the antigenicity of protein allergens.
The effect of cold plasma (CP) treatment in promoting the covalent grafting of ovalbumin (OVA) with gallic acid (GA) were investigated, along with identifying the binding sites in the OVA-GA complex and exploring its potential for reducing the antigenicity of OVA. The results showed that the GA content of 22.97 ± 1.27 mg/g in OVA-GA complex was obtained following 60 s of CP treatment. Using LC-MS/MS, four regions (T 52 -R 59 , V 201 -K 207 , I 279 -R 285 , and V 281 -K 291 ) were identified, containing 12 GA binding sites in the OVA-GA complex. Additionally, a significant reduction in IgE binding capacity (70.83 ± 0.90 %) was observed, as confirmed by ELISA analysis. The masking/steric-hindrance effect on linear epitopes and the disruption of conformational epitopes of OVA as a result of GA grafting may be the key factors leading to the reduction in OVA antigenicity. This study highlights that promoting the grafting of polyphenols onto proteins using CP treatment is an effective strategy for reducing the antigenicity of protein allergens.
摘要：
Disorders of membrane lipid metabolism are responsible for the deterioration of postharvest fruit quality. In this study, a multi-omics approach was utilized to investigate how visible light-responsive chitosan composite active (CC) films regulate membrane lipid metabolism to delay kiwifruit quality deterioration. Compared with traditional polyethylene (PE) packaging, the visible light-responsive CC packaging effectively preserved sensory quality, texture, and nutritional characteristics, and reduced malondialdehyde accumulation (by 29 %) and relative electrolyte leakage rate (by 21 %), and significantly decreased the activity of membrane lipid-degrading enzymes (LOX, PLD, PLC, and PLA 2 enzyme activity). Metabolomics and transcriptomics highlighted the critical role of phospholipid metabolism in influencing quality changes. CC film reduced phosphatidic acid accumulation, attenuated phospholipid hydrolysis, and enhanced cell membrane integrity. Furthermore, it regulated key genes involved in membrane lipid metabolism, with lower expression of AcLOX , AcPLD , AcPLC , AcSDP , and AcDGK but higher expression of AcGPAT compared to the PE group. Thus, this study contributes to the understanding of the effects of membrane lipid metabolism on kiwifruit quality deterioration and also reveals the great potential of CC film to maintain kiwifruit postharvest quality.
Disorders of membrane lipid metabolism are responsible for the deterioration of postharvest fruit quality. In this study, a multi-omics approach was utilized to investigate how visible light-responsive chitosan composite active (CC) films regulate membrane lipid metabolism to delay kiwifruit quality deterioration. Compared with traditional polyethylene (PE) packaging, the visible light-responsive CC packaging effectively preserved sensory quality, texture, and nutritional characteristics, and reduced malondialdehyde accumulation (by 29 %) and relative electrolyte leakage rate (by 21 %), and significantly decreased the activity of membrane lipid-degrading enzymes (LOX, PLD, PLC, and PLA 2 enzyme activity). Metabolomics and transcriptomics highlighted the critical role of phospholipid metabolism in influencing quality changes. CC film reduced phosphatidic acid accumulation, attenuated phospholipid hydrolysis, and enhanced cell membrane integrity. Furthermore, it regulated key genes involved in membrane lipid metabolism, with lower expression of AcLOX , AcPLD , AcPLC , AcSDP , and AcDGK but higher expression of AcGPAT compared to the PE group. Thus, this study contributes to the understanding of the effects of membrane lipid metabolism on kiwifruit quality deterioration and also reveals the great potential of CC film to maintain kiwifruit postharvest quality.
通讯机构：
[Li, QM; Xia, HP ] H;Hunan Agr Univ, Coll Food Sci & Technol, 1 Nongda Rd, Changsha 410128, Hunan, Peoples R China.;Hunan Agr Univ, Hunan Rapeseed Oil Nutr Hlth & Deep Dev Engn Techn, 1 Nongda Rd, Changsha 410128, Hunan, Peoples R China.
关键词：
Acidic deep eutectic solvents;Phase transition;Waxy maize starch
摘要：
The effects of molar ratio and carboxylic acids' structure of deep eutectic solvents (DESs) on the treatment of waxy maize starch (WMS) were systematically investigated. FT-IR results of DESs discovered that shorter carbon chain acids exhibited stronger hydrogen bonds. Subsequently, DESs were utilized to treat WMS. Microscopy, DSC, and viscosity measurements indicated that the dissolution and gelatinization phase transitions of WMS occurred simultaneously in acid-DESs. Specifically, shorter carbon chains led to lower viscosity and more obvious dissolution. Notably, relatively high solubilities of 57.02 wt% (choline chloride/formic acid, CF) and 53.39 wt% (choline chloride/oxalic acid dihydrate, CO) were obtained for 6 h at 60 °C. Further characterization of regenerated WMS using SEM, XRD, FT-IR, and GPC showed that the granular and crystalline structures of WMS were disrupted, with a significant decrease in molecular weight. The extent of starch disruption/degradation increased as the acids' carbon chain decreased. Therefore, the treatment of WMS in acid-DESs was predominantly influenced by the length of the acids' carbon chain. Additionally, esterification reactions between WMS and carboxylic acids were detected in the CF and CO systems. These findings could provide a promising and efficient approach for starch treatment and structural analysis.
The effects of molar ratio and carboxylic acids' structure of deep eutectic solvents (DESs) on the treatment of waxy maize starch (WMS) were systematically investigated. FT-IR results of DESs discovered that shorter carbon chain acids exhibited stronger hydrogen bonds. Subsequently, DESs were utilized to treat WMS. Microscopy, DSC, and viscosity measurements indicated that the dissolution and gelatinization phase transitions of WMS occurred simultaneously in acid-DESs. Specifically, shorter carbon chains led to lower viscosity and more obvious dissolution. Notably, relatively high solubilities of 57.02 wt% (choline chloride/formic acid, CF) and 53.39 wt% (choline chloride/oxalic acid dihydrate, CO) were obtained for 6 h at 60 °C. Further characterization of regenerated WMS using SEM, XRD, FT-IR, and GPC showed that the granular and crystalline structures of WMS were disrupted, with a significant decrease in molecular weight. The extent of starch disruption/degradation increased as the acids' carbon chain decreased. Therefore, the treatment of WMS in acid-DESs was predominantly influenced by the length of the acids' carbon chain. Additionally, esterification reactions between WMS and carboxylic acids were detected in the CF and CO systems. These findings could provide a promising and efficient approach for starch treatment and structural analysis.
关键词：
New Hybrid Bream;Fatty acid metabolism;Gene expression;Transcriptome analysis
摘要：
High-quality fatty acids are essential indicators of the nutritional value of aquatic fish. This study investigates the differences in muscle fatty acid composition and their nutritional implications by integrating physiological and transcriptomic analyses to elucidate the underlying regulatory mechanisms in the New Hybrid Bream (BBTB) compared with four closely related species: Megalobrama hoffmanni (MH), Megalobrama terminalis (MT), Megalobrama amblycephala (MA), and Culter alburnus (CA). A total of 21 fatty acids were identified in muscle tissue through gas chromatography, including 7 saturated fatty acids (SFAs) and 14 unsaturated fatty acids (UFAs). Among all species, palmitic acid (C16:0), oleic acid (C18:1n- 9), and linoleic acid (C18:2n- 6c) were the most abundant, accounting for 71.44 to 77.74% of the total fatty acids. Notably, BBTB exhibited a higher proportion of n- 6 polyunsaturated fatty acids (PUFAs), particularly linoleic acid, gamma-linolenic acid, arachidonic acid (C20:4n- 6), and eicosadienoic acid (C20:2). Subsequently, the expressions of fatty acid synthesis, degradation, and transporting related genes were examined to explore the mechanism of elevated PUFA in BBTB. The result exhibited that the expression of fatty acid synthesis key genes fasn, fads2, fads6, acacb, srebp1, acss2, and dgat2 genes of BBTB was significantly higher than that of other groups. Additionally, the expressions of ppar alpha, ppar delta, and ppar gamma which are critical regulators in the PPAR signaling pathway were significantly elevated in BBTB, suggesting their involvement in fatty acid synthesis, degradation, and oxidation. Further, transcriptomic analysis of BBTB liver further confirmed the gene expression results. Transcriptomic analysis of BBTB liver identified 125 differentially expressed genes (DEGs), with a subset associated with fatty acid metabolism, including pathways related to fatty acid degradation, PPAR signaling, and polyunsaturated fatty acid biosynthesis. KEGG enrichment analysis demonstrated significant enrichment of DEGs in lipid metabolism pathways, and COG and GO annotation further verified a high proportion of DEGs functioned in lipid transport, post-translational modifications, protein transformation, and chaperone activity. These findings provide valuable insights into the different values of BBTB and other examined group fishes and regulatory mechanisms governing lipid metabolism in BBTB, offering a foundation for improving the nutritional value of fish in aquaculture.
摘要：
Starch nanoparticles (SNPs) have received considerable attention due to their biodegradability, nontoxicity, and tunable functional properties. In this study, SNPs were prepared by treating four different botanical origins of starch (wheat, rice, cassava, and potato) with a deep eutectic solvent (DES) consisting of choline chloride and oxalic acid dihydrate. Subsequently, the microstructure and physicochemical properties of SNPs prepared from starch of different botanical origins were systematically investigated. The relative crystallinity of SNPs was significantly lower than that of native starches (NS), as evidenced by XRD, while a crystallization transition from type B to type C was observed in PSNPs. Moreover, the thermal depolymerization onset temperature and the thermal stability of PSNPs were notably lower than those of other SNPs. Furthermore, FTIR spectroscopy confirmed the incorporation of oxalic acid half-esters into the SNPs. These findings suggest that SNPs can serve as effective reinforcements in biodegradable nanocomposites for packaging applications, as well as stabilizers for Pickering emulsions in food and pharmaceutical formulations.
摘要：
The primary active compound in vine tea is dihydromyricetin (DMY), which has a longstanding history as a dietary supplement and traditional ethnic medicine. However, the precise molecular mechanism by which vine tea dihydromyricetin extract (VDMY) regulates glucolipid metabolic disorder remains unclear. In this study, we first assessed the effect of VDMY on various physiological parameters in db/db mice, followed by RNA sequencing (RNA-seq) to identify key signaling pathways affected by VDMY in liver tissues. We also examined the impact of VDMY on the liver's TLR4/MyD88/NF-κB and FOXO1 pathways using Western blotting. Our results showed that VDMY significantly reduced fasting blood glucose (FBG), total cholesterol (TC), triglycerides (TGs), and low-density lipoprotein cholesterol (LDL-C), while increasing high-density lipoprotein cholesterol (HDL-C) levels. Additionally, VDMY enhanced the liver's antioxidant capacity by upregulating superoxide dismutase (SOD), catalase (CAT), and glutathione (GSH), while lowering malondialdehyde (MDA), alanine aminotransferase (ALT), and aspartate aminotransferase (AST), thus alleviating liver damage. RNA-seq analysis further revealed that VDMY influenced multiple biological processes, including transcription, glycolysis, gluconeogenesis, and redox reactions, suggesting that its effects may be mediated through the TLR4/MyD88/NF-κB and FOXO1 pathways. Additionally, Western blot analysis revealed that VDMY effectively downregulated the expressions of TLR4, MyD88, NF-κB, and FOXO1 proteins in the liver of db/db mice, indicating that VDMY could target these pathways to intervene glucolipid metabolism dysfunction.
摘要：
This study explored a facile method for converting macadamia nutshells into bio-based nanomaterials, including cellulose nanofibers (CNFs) and lignin nanoparticles (LNPs), through deep eutectic solvent (DES) pretreatment coupled with a nanofabrication strategy. Comparisons of the physicochemical, morphological, and structural properties of the CNF and LNPs produced through acidic choline chloride/oxalic acid dihydrate (ACDES) and alkaline K(2)CO(3)/glycerol DES (ALDES) pretreatments were conducted using SEM, TEM, FTIR, XRD, TGA, GPC and 2D NMR. The CNFs obtained from ACDES pretreatment (ACCNFs) exhibited uniform and long filament-like structures with shorter whisker-like nanocrystals. Conversely, the CNFs produced with the ALDES pretreatment (ALCNFs) displayed irregular aggregates and nanofibril bundles. Additionally, the ACCNFs demonstrated higher crystallinity and contained small amounts of the oxalate half-ester compare to ALCNFs. During ACDES pretreatment, a large proportion of β-O-4, β-5, and β-β linkages in lignin disrupted and re-condensed to form lignin substructures, resulting in the assembly of cluster-like lignin nanoparticles pretreated with ACDES (ACLNP) aggregates. In contrast, lignin nanoparticles pretreated with ALDES (ALLNP) exhibited uniform nanospherical shapes because of the preservation of β linkages in lignin during the ALDES pretreatment. This work not only broadens the fabrication strategies for CNF and LNPs but also offered a promising approach for the valorization of lignocellulosic agricultural wastes.
作者机构：
[Luo, Yujiang; Wang, Yuanliang] College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China;[Luo, Yujiang] National-Regional Joint Engineering Research Center for Soil Pollution Control and Remediation in South China, Guangdong Key Laboratory of Integrated Agro-environmental Pollution Control and Management, Institute of Eco-environmental and Soil Sciences, Guangdong Academy of Sciences, Guangzhou 510650, China;[Tan, Zewen] National-Regional Joint Engineering Research Center for Soil Pollution Control and Remediation in South China, Guangdong Key Laboratory of Integrated Agro-environmental Pollution Control and Management, Institute of Eco-environmental and Soil Sciences, Guangdong Academy of Sciences, Guangzhou 510650, China. Electronic address: tan071200@163.com;[Lu, Xingjun] School of Public Health and Laboratory Medicine, Hunan University of Medicine, Huaihua 418000, China;[Zhao, Li] China Water Resources Pearl River Planning Surveying & Designing Co., Ltd., Guangzhou 510610, China
通讯机构：
[Zewen Tan] N;[Youhua Ren] C;National-Regional Joint Engineering Research Center for Soil Pollution Control and Remediation in South China, Guangdong Key Laboratory of Integrated Agro-environmental Pollution Control and Management, Institute of Eco-environmental and Soil Sciences, Guangdong Academy of Sciences, Guangzhou 510650, China<&wdkj&>College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China
摘要：
Limited sources of consortia/pure cultures that degrade chloramphenicol (CAP) and the incomplete biodegradation profiles of CAP hinder the remediation of CAP pollution. In this study, two CAP-degrading consortia (designated as CM and PM) were obtained after long-term acclimation, and Alcaligenaceae and Enterobacteriaceae enriched in CM and PM, respectively. Notably, Bordetella sp. C3, a new isolate belonging to the family Alcaligenaceae , was isolated from CM and capable of degrading 85.7 % 10 mg/L CAP at 30 ℃ and pH 7 in 10 d. The biotransformation of CAP by Bordetella sp. C3 was proposed as a detoxification process, including a novel initial degradation pathway: dechlorination of CAP into AP. Strain C3 can also function as a plant growth-promoting bacterium that solubilizes inorganic phosphate and produces siderophores and indole-3-acetic acid (IAA). This study expands our knowledge of the migration and transformation pathways of CAP and microbial community profiles during acclimatization.
Limited sources of consortia/pure cultures that degrade chloramphenicol (CAP) and the incomplete biodegradation profiles of CAP hinder the remediation of CAP pollution. In this study, two CAP-degrading consortia (designated as CM and PM) were obtained after long-term acclimation, and Alcaligenaceae and Enterobacteriaceae enriched in CM and PM, respectively. Notably, Bordetella sp. C3, a new isolate belonging to the family Alcaligenaceae , was isolated from CM and capable of degrading 85.7 % 10 mg/L CAP at 30 ℃ and pH 7 in 10 d. The biotransformation of CAP by Bordetella sp. C3 was proposed as a detoxification process, including a novel initial degradation pathway: dechlorination of CAP into AP. Strain C3 can also function as a plant growth-promoting bacterium that solubilizes inorganic phosphate and produces siderophores and indole-3-acetic acid (IAA). This study expands our knowledge of the migration and transformation pathways of CAP and microbial community profiles during acclimatization.
期刊：
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,2025年XXXX(XXX):XXX-XXX ISSN：0021-8561
通讯作者：
Baiyi Lu<&wdkj&>Zhonghua Liu
作者机构：
[Wenlan Li; Manjun Kang; Wei Quan; Guoping Qiu; Tiantian Tao; Cui Li; Shujie Zhu; Zhonghua Liu] College of Food Science and Technology, Key Laboratory of Tea Science of Ministry of Education, National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha 410128, China;[Baiyi Lu] Key Laboratory for Quality Evaluation and Health Benefit of Agro-Products, Ministry of Agriculture and Rural Affairs, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China;[Maiquan Li] College of Food Science and Technology, Key Laboratory of Tea Science of Ministry of Education, National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha 410128, China<&wdkj&>Key Laboratory for Quality Evaluation and Health Benefit of Agro-Products, Ministry of Agriculture and Rural Affairs, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
通讯机构：
[Baiyi Lu] K;[Zhonghua Liu] C;College of Food Science and Technology, Key Laboratory of Tea Science of Ministry of Education, National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha 410128, China<&wdkj&>Key Laboratory for Quality Evaluation and Health Benefit of Agro-Products, Ministry of Agriculture and Rural Affairs, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
摘要：
Tea residues are rich in dietary fiber, most of which are insoluble dietary fiber (IDF). However, soluble dietary fiber (SDF) is reported to show a better health-promoting effect. In this paper, the Eurotium cristatum (E. cristatum) fermentation method was employed to prepare SDF from tea residues. The results showed that the yield of SDF in fermented SDF (FSDF) was higher than that in unfermented SDF (USDF). Meanwhile, an increased proportion of galactose and a looser microstructure were observed in FSDF. In addition, FSDF has more advantages than USDF in relieving colitis symptoms. FSDF is more effective in reversing weight loss, colon shortening, and tissue damage. Meanwhile, it has a better regulatory effect on the level of inflammatory factors (IL-6, IL-1β, TNF-α, and IL-10) and oxidative stress (CAT, T-SOD, and MDA). FSDF treatment more effectively restored gut microbiota composition toward normal parameters compared to USDF by upregulating Akkermanisa and Lachospiracae_NK4A136_group and downregulating Helicobacter and Alisitipes. In conclusion, fermentation treatment with E. cristatum contributed to the preparation efficiency and bioactive effect of SDF from tea residues. This study will provide a theoretical basis for the development and utilization of tea residues.
作者机构：
[Liu, Zhi-Wei; Tang, Pan-Pan; Tan, Yi-Cheng; Liu, Tian-Le] College of Food Science and Technology, Hunan Agricultural University, Changsha, 410128, China;[Liu, Xiu-Bin] College of Animal Science and Technology, Hunan Agricultural University, Changsha, 410128, China;[Liu, Chang; Cheng, Jun-Hu] School of Food Science and Engineering, South China University of Technology, Guangzhou, 510641, China;[Aadil, Rana Muhammad] 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.
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.
摘要：
Regenerated rice has the characteristics of dual harvest, labor-saving and cost-saving, which is of great significance for solving the global food problem. Hyperspectral image technology is one of the main methods to obtain vegetation canopy data on a large scale, which has the advantages of image and spectral information set in one, comprehensive information response, no need for pre-processing, non-polluting and non-destructive, etc. It mainly establishes a hyperspectral diagnostic model for crop yield through remote sensing data, assists in crop yield prediction, and finally uses Convolutional Neural Network methods for regression prediction. In this experiment, two main planting varieties of regenerated rice, Yongyou 4949 and Kuiyou 1610, were selected for the study in Hunan Province, and a hyperspectral instrument was used to capture the hyperspectral images of regenerated rice in the first and regeneration seasons as the metadata. Since Convolutional Neural Network has a strong feature extraction capability, a two-dimensional Convolutional Neural Network was used as the front-end regenerated rice spectral feature extractor, and an attention mechanism was added to enhance the attention learning of the model for hyperspectral images for subtle features. At the back end, the fully connected layer was used as the regression predictor for the yield of regenerated rice, and the parameters were fine-tuned during the training process to obtain a high robustness model suitable for the yield prediction of regenerated rice, which is of great significance for the realization of the yield increase and income of regenerated rice.
Regenerated rice has the characteristics of dual harvest, labor-saving and cost-saving, which is of great significance for solving the global food problem. Hyperspectral image technology is one of the main methods to obtain vegetation canopy data on a large scale, which has the advantages of image and spectral information set in one, comprehensive information response, no need for pre-processing, non-polluting and non-destructive, etc. It mainly establishes a hyperspectral diagnostic model for crop yield through remote sensing data, assists in crop yield prediction, and finally uses Convolutional Neural Network methods for regression prediction. In this experiment, two main planting varieties of regenerated rice, Yongyou 4949 and Kuiyou 1610, were selected for the study in Hunan Province, and a hyperspectral instrument was used to capture the hyperspectral images of regenerated rice in the first and regeneration seasons as the metadata. Since Convolutional Neural Network has a strong feature extraction capability, a two-dimensional Convolutional Neural Network was used as the front-end regenerated rice spectral feature extractor, and an attention mechanism was added to enhance the attention learning of the model for hyperspectral images for subtle features. At the back end, the fully connected layer was used as the regression predictor for the yield of regenerated rice, and the parameters were fine-tuned during the training process to obtain a high robustness model suitable for the yield prediction of regenerated rice, which is of great significance for the realization of the yield increase and income of regenerated rice.
期刊：
Food Research International,2025年208:116272 ISSN：0963-9969
通讯作者：
Yi Wang<&wdkj&>Ran Wang<&wdkj&>Jie Luo
作者机构：
["Li, Zhixi; Fan, Xiankang; Cao, Yu] College of Food Science and Technology, Hunan Agricultural University, Changsha, 410114, China;[Zhou, Hui] College of Food Science and Technology, Hunan Agricultural University, Changsha, 410114, China. Electronic address: zhouhui@hunau.edu.cn;[Wang, Pengjie] Department of Nutrition and Health, China Agricultural University, Beijing 100083, China. Electronic address: wpj1019@cau.edu.cn;[Zhang, Hao] Department of Nutrition and Health, China Agricultural University, Beijing 100083, China. Electronic address: zhanghaocau@cau.edu.cn;[Wang, Yi] Department of Nutrition and Health, China Agricultural University, Beijing 100083, China. Electronic address: wangyi922217@126.com
通讯机构：
[Yi Wang; Ran Wang] D;[Jie Luo] C;Department of Nutrition and Health, China Agricultural University, Beijing 100083, China<&wdkj&>College of Food Science and Technology, Hunan Agricultural University, Changsha, 410114, China
关键词：
In vitro gastrointestinal digestion;Interfacial layers;Liposome;Milk membrane protein;Milk polar lipid;Proteoliposome
摘要：
The interfacial properties of lipid droplets are crucial for infant digestion, yet few studies have explored the impact of the layers of lipid droplets on infant digestion. In this study, four emulsions were prepared: one with milk polar lipids (MPL) serving as the monolayer interface of the lipid droplet (ME-PL), one with MPL and membrane-specific protein (MSP) as the co-monolayer interface of the lipid droplet (ME-Co), one with liposome featuring MPL as the bilayer interface of the lipid droplet (BE-PL), and one with proteoliposome containing MPL and MSP as the co-bilayer interface of the lipid droplet (BE-Co). Cryo-TEM was used to determine the number of lipid droplet interface layers, while confocal laser scanning microscopy confirmed the interfacial distribution. Compared to monolayer emulsions, bilayer emulsions exhibited greater stability. Furthermore, in vitro digestion experiments revealed that BE-Co released free fatty acids the fastest and in the largest amount. During gastric digestion, emulsions with co-components interfaces released fewer saturated fatty acids (SFA) compared to those containing only MPL in the interface, whereas bilayer emulsions released more SFA and polyunsaturated fatty acids (PUFA) than monolayer emulsions. During intestinal digestion, bilayer and co-interfacial emulsions released more SFA and less unsaturated fatty acids (USFA), with BE-Co releasing the highest percentage of SFA (87.11 ± 0.10 %) and the lowest percentages of USFA, specifically 2.95 ± 0.00 % PUFA. This study introduces a novel preparation method that uses a bilayer interface to simulate the human milk globule interface and explores the effect of different interface layers on lipid droplet characteristics, providing valuable insights for the development of infant food.
The interfacial properties of lipid droplets are crucial for infant digestion, yet few studies have explored the impact of the layers of lipid droplets on infant digestion. In this study, four emulsions were prepared: one with milk polar lipids (MPL) serving as the monolayer interface of the lipid droplet (ME-PL), one with MPL and membrane-specific protein (MSP) as the co-monolayer interface of the lipid droplet (ME-Co), one with liposome featuring MPL as the bilayer interface of the lipid droplet (BE-PL), and one with proteoliposome containing MPL and MSP as the co-bilayer interface of the lipid droplet (BE-Co). Cryo-TEM was used to determine the number of lipid droplet interface layers, while confocal laser scanning microscopy confirmed the interfacial distribution. Compared to monolayer emulsions, bilayer emulsions exhibited greater stability. Furthermore, in vitro digestion experiments revealed that BE-Co released free fatty acids the fastest and in the largest amount. During gastric digestion, emulsions with co-components interfaces released fewer saturated fatty acids (SFA) compared to those containing only MPL in the interface, whereas bilayer emulsions released more SFA and polyunsaturated fatty acids (PUFA) than monolayer emulsions. During intestinal digestion, bilayer and co-interfacial emulsions released more SFA and less unsaturated fatty acids (USFA), with BE-Co releasing the highest percentage of SFA (87.11 ± 0.10 %) and the lowest percentages of USFA, specifically 2.95 ± 0.00 % PUFA. This study introduces a novel preparation method that uses a bilayer interface to simulate the human milk globule interface and explores the effect of different interface layers on lipid droplet characteristics, providing valuable insights for the development of infant food.
摘要：
Low-acyl gellan gum (LA) is a typical cold- and Ca2+-set gelation polysaccharide and is widely used to improve the stability of yoghurt. Acid and endogenous calcium can induce the formation of skimmed milk (SM)/LA double gels. However, the effect of acidification temperature on the formation and physical properties of SM/LA double gels has not been elucidated. In this study, temperature above and below the LA transition temperature (38 °C) were used as acidification temperatures, which adjusted the gelation sequence of SM and LA. The LA gel prior to the SM gel formed at acidification temperature of 37 °C, exhibiting the highest WHC and G′ among all samples. Moreover, SM/LA-37 double gels showed two networks: one was a porous network and the other was a dense network. By contrast, SM/LA mixtures acidified at 42 °C formed double networks during the cooling stage, and the previously formed SM gel hindered the formation of the LA gel. Consequently, SM/LA-42 double gels showed lower WHC and G′ compared with SM/LA-37 double gels. Overall, gelation sequence substantially affected the physical properties of SM/LA double gels. Our findings provide basis for adopting optimal methods to improve yoghurt quality and revealing the gelation mechanism involved in SM/LA double gels.
Low-acyl gellan gum (LA) is a typical cold- and Ca2+-set gelation polysaccharide and is widely used to improve the stability of yoghurt. Acid and endogenous calcium can induce the formation of skimmed milk (SM)/LA double gels. However, the effect of acidification temperature on the formation and physical properties of SM/LA double gels has not been elucidated. In this study, temperature above and below the LA transition temperature (38 °C) were used as acidification temperatures, which adjusted the gelation sequence of SM and LA. The LA gel prior to the SM gel formed at acidification temperature of 37 °C, exhibiting the highest WHC and G′ among all samples. Moreover, SM/LA-37 double gels showed two networks: one was a porous network and the other was a dense network. By contrast, SM/LA mixtures acidified at 42 °C formed double networks during the cooling stage, and the previously formed SM gel hindered the formation of the LA gel. Consequently, SM/LA-42 double gels showed lower WHC and G′ compared with SM/LA-37 double gels. Overall, gelation sequence substantially affected the physical properties of SM/LA double gels. Our findings provide basis for adopting optimal methods to improve yoghurt quality and revealing the gelation mechanism involved in SM/LA double gels.
摘要：
Rapid and portable detection technology of organophosphorus pesticides (OPs) is urgently needed to ensure food and environmental safety. Herein, a simple and portable method for in-field detection of OPs was established based on an ascorbic acid (AA) touch-in personal blood glucose meter (PGM) triggered by the inhibition of alkaline phosphatase (ALP). Particularly, AA was first used as a bridge to construct a cascade strategy ALP-AA-[Fe(CN) 6 ] 3- for PGM readout, as it has been proven to trigger stronger PGM readings due to its strong reducibility and double electron generation. In the presence of OPs, the enzymatic activity of ALP was inhibited to produce less AA, resulting in a weakened reduction of [Fe(CN) 6 ] 3- on the test strip and a decrease of the electrochemical signal. The PGM analysis platform showed a good linear response at concentrations of 10–40 μg L −1 of dimethoate, with a detection limit of 7.55 μg L −1 , and its practicability and reliability were verified by the recovery results in vegetables and fruits. With the advantages of simplicity and portability, this method can complete the entire field detection process in 20 min. Hence, this work provides a promising candidate method for the rapid on-site detection of OPs in food and the environment.
Rapid and portable detection technology of organophosphorus pesticides (OPs) is urgently needed to ensure food and environmental safety. Herein, a simple and portable method for in-field detection of OPs was established based on an ascorbic acid (AA) touch-in personal blood glucose meter (PGM) triggered by the inhibition of alkaline phosphatase (ALP). Particularly, AA was first used as a bridge to construct a cascade strategy ALP-AA-[Fe(CN) 6 ] 3- for PGM readout, as it has been proven to trigger stronger PGM readings due to its strong reducibility and double electron generation. In the presence of OPs, the enzymatic activity of ALP was inhibited to produce less AA, resulting in a weakened reduction of [Fe(CN) 6 ] 3- on the test strip and a decrease of the electrochemical signal. The PGM analysis platform showed a good linear response at concentrations of 10–40 μg L −1 of dimethoate, with a detection limit of 7.55 μg L −1 , and its practicability and reliability were verified by the recovery results in vegetables and fruits. With the advantages of simplicity and portability, this method can complete the entire field detection process in 20 min. Hence, this work provides a promising candidate method for the rapid on-site detection of OPs in food and the environment.
作者：
Yuao Hu;Haoqiang Tang;Zhengyu Yan;Jiayue Fan;Jiaming Pan
作者机构：
[Yuao Hu; Haoqiang Tang; Zhengyu Yan; Jiayue Fan; Jiaming Pan] College of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan, China [email protected]
会议名称：
BIC '25: Proceedings of the 2025 5th International Conference on Bioinformatics and Intelligent Computing
摘要：
Bacillus velezensis is a gram-positive and spore-forming bacterium. It has strong antibacterial activity and a broad antibacterial spectrum. The strain has the ability to produce a wide range of enzymes that possess potential applications in various fields such as protease production, fermented foods, pharmaceuticals, etc. In this study, based on the multi-omics B. velezensis FZB42 gene sequence and protein function prediction, etc., and discussing the bioinformatics application of B. velezensis , we elaborated that it has an important role in the fermented food industry, with its strong antimicrobial activity as well as the multifunctionality of metabolites, which can effectively shorten the fermentation cycle and improve the nutritive value and organoleptic quality of fermented foods. It can effectively shorten the fermentation cycle and improve the nutritional value and sensory quality of fermented foods.
作者：
Ye Tao;Ziyi Yang;Marzena Zając;Magdalena Mika;Wangang Zhang*;...
期刊：
Molecules,2025年30(10):2230- ISSN：1420-3049
通讯作者：
Wangang Zhang
作者机构：
[Ye Tao; Ziyi Yang; Jingyu Wang] State Key Laboratory of Meat Quality Control and Cultured Meat Development, College of Food Science and Technology, Nanjing Agricultural University, No. 1 Weigang, Xuanwu District, Nanjing 210095, China;School of Food Science and Technology, Hunan Agricultural University, Changsha 410127, China;[Marzena Zając] Department of Animal Product Technology, Faculty of Food Technology, University of Agriculture, 31-120 Kraków, Poland;[Magdalena Mika] Department of Biotechnology and General Food Technology, Faculty of Food Technology, University of Agriculture, 31-120 Kraków, Poland;Author to whom correspondence should be addressed.
通讯机构：
[Wangang Zhang] S;State Key Laboratory of Meat Quality Control and Cultured Meat Development, College of Food Science and Technology, Nanjing Agricultural University, No. 1 Weigang, Xuanwu District, Nanjing 210095, China<&wdkj&>Author to whom correspondence should be addressed.
摘要：
Health benefits associated with hyaluronic acid, along with its properties such as water-binding capacity and antimicrobial activity, suggest that incorporating it into meat systems could provide a basis for formulating functional meat products. This study aimed to evaluate the properties of myofibrillar protein gels and emulsions with varying concentrations of hyaluronic acid. The results indicate that increasing the hyaluronic acid concentration (0.008% to 0.04%) does not significantly affect the cooking loss, while a concentration of 0.08% enhances cooking loss. This, in turn, increased gel hardness, while the water-holding capacity remains unaffected. Cryo-scanning electron microscopy (Cryo-SEM) images revealed a partial disruption of the gel structure, with rising hyaluronic concentrations. In pork myofibrillar protein emulsions, smaller droplets and higher stability were observed after HA incorporation. Samples containing hyaluronic acid were more viscous and exhibited shear-thinning properties. Overall, the hyaluronic acid used in this study improved emulsion properties, whereas the gel structure was compromised.
