Proteomic changes in EHEC O157:H7 under catechin intervention
作者：
Li, Zongjun;Xie, Jiaqi;Tian, Xing;Li, Ke;Hou, Aixiang;...
期刊：
Microbial Pathogenesis ,2018年123:9-17 ISSN：0882-4010
通讯作者：
Wang, Yuanliang
作者机构：
[Li, Zongjun; Li, Ke; Hou, Aixiang; Xie, Jiaqi; Tian, Xing; Wang, Yuanliang] Hunan Agr Univ, Coll Food Sci & Technol, Changsha 410128, Hunan, Peoples R China.;[Li, Zongjun; Wang, Yuanliang] Hunan Prov Key Lab Food Sci & Biotechnol, Changsha 410128, Hunan, Peoples R China.
通讯机构：
[Wang, Yuanliang] H;Hunan Prov Key Lab Food Sci & Biotechnol, Changsha 410128, Hunan, Peoples R China.
关键词：
EHEC O157:H7;Catechin;Bactericidal effect;Two-dimensional electrophoresis;Bacterial proteome
摘要：
Catechin exhibits antimicrobial activity against various microorganisms, such as EHEC O157:H7. This study reports the bactericidal effect of catechin on EHEC O157:H7 in simulated human gastrointestinal environment and the underlying antibacterial mechanism. Bacteriostasis test results showed that the minimum bactericidal concentration of catechin for EHEC O157:H7 was 5 g/L. The bactericidal effect of catechin in the gastrointestinal juice became more significant with increased culture time, and catechin exhibited a synergistic effect with bile salt in inhibiting EHEC O157:H7. Changes in the profile of protein expression in EHEC O157:H7 in response to catechin intervention were investigated. Two-dimensional electrophoresis identified 34 proteins with significantly altered expression. A total of 2 and 12 proteins were upregulated and downregulated, respectively. However, 20 proteins disappeared. No new protein was expressed compared with the control. Hence, catechin intervention resulted in diverse changes in the expression of proteins associated with cell structure and genetic information processing. Catechin could cause the disappearance of certain proteins or the destruction of certain peptides. These processes lead to the inhibition of EHEC O157: H7 cells.
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英文
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Dephosphorylation enhances postmortem degradation of myofibrillar proteins
作者：
Li, Zheng;Li, Meng;Du, Manting;Shen, Qingwu W.;Zhang, Dequan*
期刊：
Food Chemistry ,2018年245:233-239 ISSN：0308-8146
通讯作者：
Zhang, Dequan
作者机构：
[Du, Manting; Li, Zheng; Zhang, Dequan; Li, Meng] Chinese Acad Agr Sci, Inst Food Sci & Technol, Minist Agr, Key Lab Agroprod Proc, Beijing 100193, Peoples R China.;[Shen, Qingwu W.] Hunan Agr Univ, Coll Food Sci & Technol, Changsha 410128, Hunan, Peoples R China.;[Zhang, Dequan] Chinese Acad Agr Sci, Inst Food Sci & Technol, 1 Nong Da South Rd, Beijing 100193, Peoples R China.
通讯机构：
[Zhang, Dequan] C;Chinese Acad Agr Sci, Inst Food Sci & Technol, 1 Nong Da South Rd, Beijing 100193, Peoples R China.
关键词：
Degradation;Myofibrillar protein;Protein phosphorylation;Tenderization
摘要：
Protein degradation is primarily responsible for postmortem meat tenderization, which might be affected by phosphorylation. The objective of this study was to investigate the effect of phosphorylation on myofibrillar proteins degradation in muscle during postmortem. Here we modulated the phosphorylation status of protein by protein kinase inhibitor and phosphatase inhibitor, and the effect of these inhibitors on myofibrillar protein degradation was evaluated. Generally, myofibril fragmentation index of samples with lower phosphorylation level was higher. Troponin T and heat shock protein 27 were degraded faster in protein kinase inhibited (low phosphorylation level) muscle, compared with the other two groups, while the degradation of desmin was not affected by inhibitors. Meanwhile, myosin heavy chain, actin and tropomyosin showed limited degradation in postmortem muscle. This study showed that dephosphorylation enhances the degradation of some myofibrillar proteins, indicating that protein phosphorylation may play an important role in postmortem meat tenderization. © 2017
语种：
英文
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Identification of Homologous Recombination Events in Mouse Embryonic Stem Cells Using Southern Blotting and Polymerase Chain Reaction
作者：
Zhou, Dan;Tan, Lei;Li, Jian;Liu, Tanbin;Hu, Yi;...
期刊：
Journal of Visualized Experiments ,2018年2018(141) ISSN：1940-087X
通讯作者：
Wang, Aibing;Guo, Shiyin
作者机构：
[Hu, Yi; Liu, Tanbin; Wang, Aibing; Zhou, Dan; Tan, Lei; Li, Yalan] Hunan Agr Univ HUNAU, Coll Vet Med, LAMFG, Key Lab Anim Vaccine & Prot Engn, Changsha, Hunan, Peoples R China.;[Zhou, Dan] Georgetown Univ, Dept Pathol, Sch Med, Washington, DC 20057 USA.;[Guo, Shiyin; Li, Jian] Hunan Agr Univ HUNAU, Coll Food Sci & Technol, Changsha, Hunan, Peoples R China.;[Kawamoto, Sachiyo] NHLBI, LMC, NIH, Bldg 10, Bethesda, MD 20892 USA.;[Liu, Chengyu] NHLBI, Transgen Core, NIH, Bldg 10, Bethesda, MD 20892 USA.
通讯机构：
[Wang, Aibing; Guo, Shiyin] H;Hunan Agr Univ HUNAU, Coll Vet Med, LAMFG, Key Lab Anim Vaccine & Prot Engn, Changsha, Hunan, Peoples R China.;Hunan Agr Univ HUNAU, Coll Food Sci & Technol, Changsha, Hunan, Peoples R China.
关键词：
Genetics;Issue 141;Homologous recombination;gene targeting;Southern blotting;PCR;mouse;embryonic stem cells;probe;primer;genetic replacement;knockout/knock-in;Myh9 gene;genomic DNA
摘要：
Relative to the issues of off-target effects and the difficulty of inserting a long DNA fragment in the application of designer nucleases for genome editing, embryonic stem (ES) cell-based gene-targeting technology does not have these shortcomings and is widely used to modify animal/ mouse genome ranging from large deletions/insertions to single nucleotide substitutions. Notably, identifying the relatively few homologous recombination (HR) events necessary to obtain desired ES clones is a key step, which demands accurate and reliable methods. Southern blotting and/or conventional PCR are often utilized for this purpose. Here, we describe the detailed procedures of using those two methods to identify HR events that occurred in mouse ES cells in which the endogenous Myh9 gene is intended to be disrupted and replaced by cDNAs encoding other nonmuscle myosin heavy chain IIs (NMHC IIs). The whole procedure of Southern blotting includes the construction of targeting vector(s), electroporation, drug selection, the expansion and storage of ES cells/clones, the preparation, digestion, and blotting of genomic DNA (gDNA), the hybridization and washing of probe(s), and a final step of autoradiography on the X-ray films. PCR can be performed directly with prepared and diluted gDNA. To obtain ideal results, the probes and restriction enzyme (RE) cutting sites for Southern blotting and the primers for PCR should be carefully planned. Though the execution of Southern blotting is time-consuming and labor-intensive and PCR results have false positives, the correct identification by Southern blotting and the rapid screening by PCR allow the sole or combined application of these methods described in this paper to be widely used and consulted by most labs in the identification of genotypes of ES cells and genetically modified animals. © 2018 Journal of Visualized Experiments.
语种：
英文
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Comparative profiling of sarcoplasmic phosphoproteins in ovine muscle with different color stability
作者：
Li, Meng;Li, Zheng;Li, Xin;Xin, Jianzeng;Wang, Ying;...
期刊：
Food Chemistry ,2018年240:104-111 ISSN：0308-8146
通讯作者：
Shen, Qingwu W.;Zhang, Dequan
作者机构：
[Li, Zheng; Zhang, Dequan; Li, Guixia; Li, Meng; Wang, Ying; Xin, Jianzeng; Wu, Liguo; Li, Xin] Chinese Acad Agr Sci, Inst Food Sci & Technol, Minist Agr, Key Lab Agroprod Proc, Beijing 100193, Peoples R China.;[Shen, Qingwu W.] Hunan Agr Univ, Coll Food Sci & Technol, Changsha 410128, Hunan, Peoples R China.;[Zhang, Dequan] Chinese Acad Agr Sci, Inst Food Sci & Technol, 1 Nongda South Rd, Beijing 100193, Peoples R China.
通讯机构：
[Shen, Qingwu W.] H;[Zhang, Dequan] C;Hunan Agr Univ, Coll Food Sci & Technol, Changsha 410128, Hunan, Peoples R China.;Chinese Acad Agr Sci, Inst Food Sci & Technol, 1 Nongda South Rd, Beijing 100193, Peoples R China.
关键词：
Glycolytic enzyme;Meat color stability;Myoglobin;Protein phosphorylation;Sarcoplasmic proteins
摘要：
The phosphorylation of sarcoplasmic proteins in postmortem muscles was investigated in relationship to color stability in the present study. Although no difference was observed in the global phosphorylation level of sarcoplasmic proteins, difference was determined in the phosphorylation levels of individual protein bands from muscles with different color stability. Correlation analysis and liquid chromatography – tandem mass spectrometry (LC-MS/MS) identification of phosphoproteins showed that most of the color stability-related proteins were glycolytic enzymes. Interestingly, the phosphorylation level of myoglobin was inversely related to meat color stability. As the phosphorylation of myoglobin increased, color stability based on a∗ value decreased and metMb content increased. In summary, the study revealed that protein phosphorylation might play a role in the regulation of meat color stability probably by regulating glycolysis and the redox stability of myoglobin, which might be affected by the phosphorylation of myoglobin. © 2017 Elsevier Ltd
语种：
英文
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The stability of three different citrus oil-in-water emulsions fabricated by spontaneous emulsification
作者：
Zhao, Shaojie;Tian, Guifang;Zhao, Chengying;Li, Chengxiu;Bao, Yuming;...
期刊：
Food Chemistry ,2018年269:577-587 ISSN：0308-8146
通讯作者：
Zheng, Jinkai;Xiao, Hang
作者机构：
[Bao, Yuming; Zheng, Jinkai; Zhao, Chengying; Li, Chengxiu; Tian, Guifang; Li, Chunhong; Zhao, Shaojie] Chinese Acad Agr Sci, Inst Food Sci & Technol, Beijing 100193, Peoples R China.;[McClements, David Julian; Xiao, Hang; DiMarco-Crook, Christina] Univ Massachusetts, Dept Food Sci, Amherst, MA 01003 USA.;[Tang, Zhonghai] Hunan Agr Univ, Coll Food Sci & Technol, Changsha 410128, Hunan, Peoples R China.
通讯机构：
[Zheng, Jinkai] C;[Xiao, Hang] U;Chinese Acad Agr Sci, Inst Food Sci & Technol, Beijing 100193, Peoples R China.;Univ Massachusetts, Dept Food Sci, Amherst, MA 01003 USA.
关键词：
Citrus oil;Emulsion;Properties;Spontaneous emulsification;Stability
摘要：
In this study, emulsions were prepared through spontaneous emulsification, using three different citrus oils as the oil phase and Tween 80 as the surfactant. Utilizing 4% Tween 80, three types of citrus oil emulsions were prepared with small particle size, monomodal distribution and high transmission. After 24 h, each emulsion exhibited different degrees of gravitational separation. Mandarin oil emulsions were the most unstable, showing coalescence of small droplets with an obvious cream layer formed at 9 h. Bergamot oil emulsions possessed small droplets with the best stability over 24 h, due to their relatively polar components (e.g. linalyl acetate) and water-insoluble constituents (e.g. γ-terpinene). These results suggest that the emulsifying properties and instability mechanism of citrus oil emulsions are strongly dependent on the inherent properties and composition of citrus oils. This study is significant for the development of an effective strategy to improve the stability of citrus oil-based colloidal systems. © 2018 Elsevier Ltd
语种：
英文
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Quantitative phosphoproteomic analysis among muscles of different color stability using tandem mass tag labeling
作者：
Li, Zheng;Li, Meng;Li, Xin;Xin, Jianzeng;Wang, Ying;...
期刊：
Food Chemistry ,2018年249:8-15 ISSN：0308-8146
通讯作者：
Shen, Qingwu W.;Zhang, Dequan
作者机构：
[Li, Zheng; Zhang, Dequan; Li, Meng; Wang, Ying; Xin, Jianzeng; Li, Xin] Chinese Acad Agr Sci, Inst Food Sci & Technol, Key Lab Agroprod Proc, Minist Agr, Beijing 100193, Peoples R China.;[Shen, Qingwu W.] Hunan Agr Univ, Coll Food Sci & Technol, Changsha 410128, Hunan, Peoples R China.;[Zhang, Dequan] Chinese Acad Agr Sci, Inst Food Sci & Technol, 1 Nongda South Rd, Beijing 100193, Peoples R China.
通讯机构：
[Shen, Qingwu W.] H;[Zhang, Dequan] C;Hunan Agr Univ, Coll Food Sci & Technol, Changsha 410128, Hunan, Peoples R China.;Chinese Acad Agr Sci, Inst Food Sci & Technol, 1 Nongda South Rd, Beijing 100193, Peoples R China.
关键词：
Carbohydrate metabolism;Glycolytic enzyme;Meat color;Myoglobin;Phosphoproteomics
摘要：
A quantitative analysis of protein phosphorylation in ovine LTL muscle with different color stability was performed in the present study using TMT labeling in combination with TiO2 phosphopeptide enrichment. A total of 3412 phosphopeptides assigned to 1070 phosphoproteins were identified by mass spectrometry, of which 243 proteins were detected to be differentially phosphorylated between muscles of different color stability. Among these differentially phosphorylated proteins, 27 phosphoproteins were identified to be key color-related proteins by informatics analysis. Proteins involved in carbohydrate metabolism, especially glycolytic enzymes, were the largest cluster of protein determined to be color-related. In addition, the phosphorylation of myoglobin at Ser133 plays a negative role in the regulation of meat color stability. In summary, this study revealed that the phosphorylation of some glycolytic enzymes and myoglobin at specific serine residues may play critical roles in the regulation of meat color stability. © 2017
语种：
英文
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Phosphorylation regulated by protein kinase A and alkaline phosphatase play positive roles in μ-calpain activity
作者：
Du, Manting;Li, Xin;Li, Zheng;Shen, Qingwu;Wang, Ying;...
期刊：
Food Chemistry ,2018年252:33-39 ISSN：0308-8146
通讯作者：
Zhang, Dequan
作者机构：
[Du, Manting; Li, Zheng; Zhang, Dequan; Li, Guixia; Wang, Ying; Li, Xin] Chinese Acad Agr Sci, Inst Food Sci & Technol, Minist Agr, Key Lab Agroprod Proc, Beijing 100193, Peoples R China.;[Shen, Qingwu] Hunan Agr Univ, Coll Food Sci & Technol, Changsha 410128, Hunan, Peoples R China.;[Du, Manting; Zhang, Dequan] Chinese Acad Agr Sci, Inst Food Sci & Technol, 1 Nong Da South Rd, Beijing 100193, Peoples R China.
通讯机构：
[Zhang, Dequan] C;Chinese Acad Agr Sci, Inst Food Sci & Technol, 1 Nong Da South Rd, Beijing 100193, Peoples R China.
关键词：
Calcium;Phosphorylation;Phosphoserine;Protein kinase A;mu-Calpain
摘要：
This study was aimed to determine the effect of phosphorylation/dephosphorylation regulated by protein kinase A (PKA) and alkaline phosphatase (AP) on μ-calpain activity at different Ca2+ concentrations. μ-Calpain was treated with AP or PKA at 0.01, 0.05, 0.1 and 1 mM Ca2+. The pH value decreased in the AP group but remained stable in the control and PKA groups during incubation. Except samples incubated at 0.01 and 0.1 mM Ca2+ for more than 20 min, μ-calpain incubated with PKA showed a higher degree of autolysis than control, but lower than the AP group. The content of α-helix structure of μ-calpain increased as phosphorylation level rose. Phosphorylation of μ-calpain at serine 255, 256, 476, 417 and 420 was identified. PKA catalyzed μ-calpain phosphorylation at serine 255, 256 and 476, located at domains II and III, positively regulated μ-calpain activity. These data demonstrated that dephosphorylation and PKA phosphorylation positively regulated μ-calpain activity, which was limited by increased Ca2+ concentration. © 2018 Elsevier Ltd
语种：
英文
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GC-MS Characterization of Volatile Flavor Compounds in Stinky Tofu Brine by Optimization of Headspace Solid-Phase Microextraction Conditions
作者：
Tang, Hui;Ma, Jin-Kui;Chen, Lin;Jiang, Li-Wen* ;Xie, Jing;...
期刊：
Molecules ,2018年23(12) ISSN：1420-3049
通讯作者：
Jiang, Li-Wen
作者机构：
[Tang, Hui; Xie, Jing; Jiang, Li-Wen; He, Jing; Li, Pao] Hunan Agr Univ, Coll Food Sci & Technol, Changsha 410128, Hunan, Peoples R China.;[Tang, Hui; Chen, Lin] Shaoguan Univ, Henry Fok Sch Food Sci & Engn, Shaoguan 51200, Peoples R China.;[Ma, Jin-Kui] Zhaoqing Univ, Sch Food & Pharmaceut Engn, Zhaoqing 526061, Peoples R China.;[Jiang, Li-Wen] Hunan Prov Key Lab Food Sci & Biotechnol, Changsha 410128, Hunan, Peoples R China.
通讯机构：
[Jiang, Li-Wen] H;Hunan Agr Univ, Coll Food Sci & Technol, Changsha 410128, Hunan, Peoples R China.;Hunan Prov Key Lab Food Sci & Biotechnol, Changsha 410128, Hunan, Peoples R China.
关键词：
HS-SPME-GC-MS;brine;optimum condition;principal component analysis;stinky tofu;volatile flavor compounds
摘要：
This study optimized the headspace solid phase microextraction (HS-SPME) conditions for the analysis of the volatile flavor compounds of Chinese south stinky tofu brine by gas chromatography-mass spectrometry (GC-MS). The optimum HS-SPME conditions established were as follows: polar column CD-WAX, white 85 µm polyella extractor, extraction temperature 60 ◦ C, equilibrium time 20 min, extraction time 40 min. Under these conditions, a total of 63 volatile flavor compounds in five stinky tofu brines were identified. The offensive odor of the stinky tofu may be derived from some of the volatile flavor compounds such as phenol, p-cresol, 3-methylindole, indole, acetic acid, propionic acid, isobutyric acid, n-butyric acid and 3-methylbutanoic acid. The volatile flavor substances data was examined by principal component analysis (PCA) to visualize the response patterns in the feature space of principal components (PC). PCA analysis results revealed that the Chengshifu brine (STB1) and Baise jingdian brine (STB4) are similar in PC 1, 2, and 3, and the two brines have a similar flavor. Results also indicate that the Huogongdian brine (STB2) and Wangcheng brine (STB3) can be grouped in the same class as they are similar in PC 3. However, PC 1, 2, and 3 of the Luojia brine (STB5) and other brands of brine are different as is the flavor. © 2018 by the authors.
语种：
英文
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Chemopreventive Effects of Whole Cranberry (Vaccinium macrocarpon) on Colitis-Associated Colon Tumorigenesis
作者：
Wu, Xian;Song, Mingyue;Cai, Xiaokun;Neto, Catherine;Tata, Anuradha;...
期刊：
MOLECULAR NUTRITION & FOOD RESEARCH ,2018年62(24):1800942- ISSN：1613-4125
通讯作者：
Xiao, Hang
作者机构：
[Wu, Xian; Xiao, Hang; Wang, Qi; Song, Mingyue; Cai, Xiaokun; Han, Yanhui] Univ Massachusetts, Dept Food Sci, Amherst, MA 01003 USA.;[Tang, Zhonghai] Hunan Agr Univ, Coll Food Sci & Technol, Changsha, Hunan, Peoples R China.;[Song, Mingyue] South China Agr Univ, Coll Food Sci, Guangzhou, Guangdong, Peoples R China.;[Tata, Anuradha; Neto, Catherine] Univ Massachusetts Dartmouth, Dept Chem & Biochem, Dartmouth, MA USA.
通讯机构：
[Xiao, Hang] U;Univ Massachusetts, Dept Food Sci, Amherst, MA 01003 USA.
关键词：
cranberry;colitis;colon cancer;inflammation;Vaccinium macrocarpon
摘要：
Scope There are growing interests in using a whole‐food‐based approach to prevent chronic diseases due to potential synergistic interactions among different bioactive components within the whole foods. North American cranberry (Vaccinium macrocarpon), a polyphenol‐rich fruit, has been shown to exert multiple beneficial health effects. Methods and results For the first time, the protective effects of whole cranberry powder (WCP) are determined against colitis‐associated mouse colon tumorigenesis induced by azoxymethane (AOM) and dextran sulfate sodium (DSS). The results show that dietary administration of WCP (1.5%, w/w in the diet) significantly suppresses colon tumorigenesis as indicated by the reduced tumor incidence, multiplicity, burden, and average tumor size in WCP‐fed mice compared to the positive control mice. Both gene and protein expression levels of pro‐inflammatory cytokines IL‐1β, IL‐6, and TNF‐α are markedly attenuated by WCP treatment in the colon of AOM/DSS‐treated mice. Moreover, WCP profoundly modulates multiple signaling pathways/proteins related to inflammation, cell proliferation, apoptosis, angiogenesis, and metastasis in the colon, which is closely associated with the inhibitory effects of WCP on colon tumorigenesis. Conclusion Overall, the results demonstrate chemopreventive effects of WCP on colon tumorigenesis in mice, providing a scientific basis for using the whole cranberry as a functional food to promote colon health in humans. Dietary administration of whole cranberry is demonstrated to significantly suppress colonic tumorigenesis in vivo. Mechanistic investigation demonstrates that whole cranberry attenuates colitis‐associated colon tumorigenesis by suppressing PI3K/Akt/COX‐2 signaling, inducing phase II enzymes, and modulating key signaling proteins related to cell growth, angiogenesis, and metastasis.
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英文
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Background-Free Imaging of a Viral Capsid Proteins Coated Anisotropic Nanoparticle on a Living Cell Membrane with Dark-Field Optical Microscopy
作者：
Ye, Zhongju;Wei, Lin;Zeng, Xuyao;Weng, Rui;Shi, Xingbo;...
期刊：
Analytical Chemistry ,2018年90(2):1177-1185 ISSN：0003-2700
通讯作者：
Xiao, Lehui
作者机构：
[Chen, Langxing; Ye, Zhongju; Xiao, Lehui; Zeng, Xuyao] Nankai Univ, Coll Chem, Tianjin Key Lab Biosensing & Mol Recognit, State Key Lab Med Chem Biol, Tianjin 300071, Peoples R China.;[Wei, Lin; Xiao, Lehui] Hunan Normal Univ, Key Lab Chem Biol & Tradit Chinese Med Res, Key Lab Phytochem R&D Hunan Prov, Minist Educ,Coll Chem & Chem Engn, Changsha 410081, Hunan, Peoples R China.;[Weng, Rui] Chinese Acad Agr Sci, Inst Qual Stand & Testing Technol Agroprod, Minist Agr, Key Lab Agrofood Safety & Qual, Beijing 100081, Peoples R China.;[Shi, Xingbo] Hunan Agr Univ, Coll Food Sci & Technol, Hunan Prov Key Lab Food Sci & Biotechnol, Changsha 410128, Hunan, Peoples R China.;[Wang, Naidong] Hunan Agr Univ, Coll Vet Med, Changsha 410128, Peoples R China.
通讯机构：
[Xiao, Lehui] N;[Xiao, Lehui] H;Nankai Univ, Coll Chem, Tianjin Key Lab Biosensing & Mol Recognit, State Key Lab Med Chem Biol, Tianjin 300071, Peoples R China.;Hunan Normal Univ, Key Lab Chem Biol & Tradit Chinese Med Res, Key Lab Phytochem R&D Hunan Prov, Minist Educ,Coll Chem & Chem Engn, Changsha 410081, Hunan, Peoples R China.
摘要：
Exploring the diffusion dynamics of a viral capsid proteins (VCP)-functionalized nanocarrier on a living cell membrane could provide much kinetic information for the better understanding of their biological functionality. Gold nanoparticles are an excellent core material of nanocarriers because of the good biocompatibility as well as versatile surface chemistry. However, due to the strong scattering background from subcellular organelles, it is a grand challenge to selectively image an individual nanocarrier on a living cell membrane. In this work, we demonstrated a convenient strategy to effectively screen the scattering background from living cells for single-particle imaging with a polarization-resolved dual-channel imaging module. By taking advantage of the polarization of anisotropic gold nanoparticles (gold nanorods, GNRs), the signals from cell components could be counteracted after subtracting the sequential images one by one, while those transiently rotating GNRs on the cell membrane still exist in the processed image. In contrast to the previously reported methods, this method does not require a complicated optical setup alignment and sophisticated digital image analysis process. According to the single-particle imaging results, the majority of VCP-GNRs were anchoring on the cell membrane with confined diffusion. Interestingly, on further inspection of the diffusion trajectories, the particles displayed anomalous confined diffusion with randomly distributed large walking steps during the whole track. Non-Gaussian step distribution was noted, indicating heterogeneous binding and desorption processes on the cell membrane. As a consequence of the robust background screening capability, this approach would find broad applications for single-particle imaging under a noisy environment, e.g., living cells. © 2017 American Chemical Society.
语种：
英文
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A comparative analysis of phosphoproteome in ovine muscle at early postmortem in relationship to tenderness
作者：
Li, Xin;Chen, Lijuan;He, Fan;Li, Meng;Shen, Qingwu;...
期刊：
Journal of the Science of Food and Agriculture ,2017年97(13):4571-4579 ISSN：0022-5142
通讯作者：
Zhang, Dequan
作者机构：
[Zhang, Dequan; Li, Meng; He, Fan; Chen, Lijuan; Li, Xin] Chinese Acad Agr Sci, Key Lab Agroprod Proc, Inst Food Sci & Technol, 1 Nongda South Rd, Beijing 100193, Peoples R China.;[Shen, Qingwu] Hunan Agr Univ, Coll Food Sci & Technol, Changsha, Hunan, Peoples R China.
通讯机构：
[Zhang, Dequan] C;Chinese Acad Agr Sci, Key Lab Agroprod Proc, Inst Food Sci & Technol, 1 Nongda South Rd, Beijing 100193, Peoples R China.
关键词：
lamb;meat quality;tenderness;phosphoproteome
摘要：
BACKGROUND: Tenderness is considered to be the most important quality characteristic of meat as it is the main cause of unacceptability of meat. Post-translational modification regulates protein functions that involve in postmortem changes in muscle and meat quality formation. Specifically, phosphorylation was proved to regulate postmortem glycolytic rates and meat tenderisation. However, the relationship between protein phosphorylation and meat tenderness remains unclear. This study examined the phosphoproteomes found in ovine muscle with different degrees of tenderness over time (at 0.5 h, 4 h, and 24 h postmortem). RESULTS: This study detected five, eight and nine phosphoprotein spots (>two-fold change, P < 0.05) at each respective time point. The different phosphoproteins found included glyceraldehyde-3-phosphate dehydrogenase, tropomyosin α-1 chain, pyruvate kinase, myosin binding protein H, glycogen phosphorylase, α-actinin-3, and an uncharacterised protein (GN, myosin-binding protein C2, MYBPC2). Most of the different phosphoproteins maintained sarcomeric functions, or were involved in glycometabolism. CONCLUSION: Phosphorylation levels of multiple proteins that are involved in glycolysis, muscle contraction or sarcomeric structure integrity were identified in ovine muscles with different tenderness. The differential phosphorylation of these proteins explains in part the difference in meat tenderness. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry
语种：
英文
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Effect of chitosan on the heat stability of whey protein solution as a function of pH
作者：
Zhao, Zhengtao;Xiao, Qian*
期刊：
Journal of the Science of Food and Agriculture ,2017年97(5):1576-1581 ISSN：0022-5142
通讯作者：
Xiao, Qian
作者机构：
[Zhao, Zhengtao] Univ Guelph, Dept Food Sci, Guelph, ON N1G 2W1, Canada.;[Xiao, Qian] Hunan Agr Univ, Sch Food Sci & Technol, Changsha 410128, Hunan, Peoples R China.
通讯机构：
[Xiao, Qian] H;Hunan Agr Univ, Sch Food Sci & Technol, Changsha 410128, Hunan, Peoples R China.
关键词：
chitosan;whey protein;turbidity;zeta potential;particle size distribution
摘要：
BACKGROUND: Chitosan was reported to interact with proteins through electrostatic interactions. Their interaction was influenced by pH, which was not fully characterized. Further research on the interactions between protein and chitosan at different pH and their influence on the thermal denaturation of proteins is necessary. RESULTS: In this research, the effect of chitosan on the heat stability of whey protein solution at pH 4.0–6.0 was studied. At pH 4.0, a small amount chitosan was able to prevent the heat-induced denaturation and aggregation of whey protein molecules. At higher pH values (5.5 and 6.0), whey proteins complexed with chitosan through electrostatic attraction. The formation of chitosan–whey protein complexes at pH 5.5 improved the heat stability of dispersions and no precipitation could be detected up to 20 days. The dispersion with a medium amount of chitosan (chitosan:whey protein 1:5) produced the most stable particles, which had an average radius of 135 ± 14 nm and a zeta potential value of 36 ± 1 mV. In contrast, at pH 6.0 only the dispersion with a high amount of chitosan (chitosan:whey protein 1:2) showed good shelf stability up to 20 days. CONCLUSIONS: It was possible to produce heat-stable whey protein beverages by regulating the interaction between chitosan and whey protein molecules. © 2016 Society of Chemical Industry. © 2016 Society of Chemical Industry
语种：
英文
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Drying process of pullulan edible films forming solutions studied by low-field NMR
作者：
Xiao, Qian* ;Lim, Loong-Tak;Zhou, Yujia;Zhao, Zhengtao
期刊：
Food Chemistry ,2017年230:611-617 ISSN：0308-8146
通讯作者：
Xiao, Qian
作者机构：
[Zhou, Yujia; Xiao, Qian] Hunan Agr Univ, Sch Food Sci & Technol, Changsha 410128, Hunan, Peoples R China.;[Lim, Loong-Tak; Zhao, Zhengtao; Xiao, Qian] Univ Guelph, Dept Food Sci, Guelph, ON N1G 2W1, Canada.
通讯机构：
[Xiao, Qian] H;Hunan Agr Univ, Sch Food Sci & Technol, Changsha 410128, Hunan, Peoples R China.
关键词：
Diffusive and chemical exchange model;Edible films;LF NMR;Pullulan;T(2) relaxation time
摘要：
The dynamics of water in pullulan film-forming solutions during drying were investigated by low-field nuclear magnetic resonance. At the begin of drying, two transverse relaxation times (T<inf>2</inf>) at around 32.77 and 2149 ms were attributed to bound and free waters in pullulan samples, respectively. An additional T<inf>2</inf>value, ascribed to the tightly bound water in entanglement zones of pullulan chains, appeared at around 3.51 ms as the drying process continued (beyond 1080 min of drying time). The observed three relaxation times revealed the multi-exponential relaxation behavior of water in pullulan. Moreover, the polymer exhibited spatial heterogeneity with increasing drying time from 1200 to 1920 min. On the basis of diffusive and chemical exchange model, the dimension range of pullulan network decreased from 7.69–32.66 to 4.73–18.14 µm as the pullulan films solidified. Furthermore, the rate of chemical exchange between water and pullulan significantly increased at the later stage of drying process. ©2017 Elsevier Ltd
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英文
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Investigation of the interaction for three Citrus flavonoids and α-amylase by surface plasmon resonance
作者：
Liu, Xia* ;Luo, Fang;Li, Pao;She, Yin;Gao, Wanru
期刊：
Food Research International ,2017年97:1-6 ISSN：0963-9969
通讯作者：
Liu, Xia
作者机构：
[She, Yin; Luo, Fang; Gao, Wanru; Liu, Xia; Li, Pao] Hunan Agr Univ, Hunan Prov Key Lab Food Sci & Biotechnol, Hunan Coinnovat Ctr Utilizat Bot Funct Ingredient, Coll Food Sci & Technol, Changsha 410128, Hunan, Peoples R China.;[Liu, Xia] Hunan Agr Univ, Coll Food Sci & Technol, Changsha 410128, Hunan, Peoples R China.
通讯机构：
[Liu, Xia] H;Hunan Agr Univ, Coll Food Sci & Technol, Changsha 410128, Hunan, Peoples R China.
关键词：
*Acarbose (PubChem CID: 122172882);*Atrazine (PubChem CID: 2256);*Citrus flavonoids;*DPPH;*Hesperidin (PubChem CID: 10621);*Interaction;*Naringin (PubChem CID: 442428);*Neohesperidin (PubChem CID: 442439);*Surface plasmon resonance biosensor;*alpha-Amylase
摘要：
Flavonoids, a class of natural drugs with broad biological activity, exhibit inhibitory effect on α-amylase. Citrus peel is a good source of flavonoids. The real-time interactions between three Citrus flavonoids (naringin, neohesperidin, hesperidin) and α-amylase were investigated by surface plasmon resonance biosensor, and were compared with the α-amylase inhibitors, acarbose. These results showed the binding affinities of naringin, neohesperidin and hesperidin with α-amylase reach the highest at pH6 with KD values of 2.27±0.18mM, 3.09±0.20mM and 3.51±0.09mM, and can be reinforced with 0.2M NaCl and 0.1M CaCl2, respectively. The results of 1, 1-diphenyl-2-picryl hydrazyl radical assay indicate that the antioxidant activities of naringin, neohesperidin and hesperidin are significantly inhibited by interacting with α-amylase, and the inhibition percentage are 47.61±0.034%, 22.81±0.037% and 21.01±0.051%, respectively. Additionally, it is found that both the number and the position of hydroxyl group play an important role in the interaction of three Citrus flavonoids and α-amylase. These results provide useful information for rapid screening inhibitors of α-amylase from plant-based food. © 2017 Elsevier Ltd
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英文
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Comparative analysis of muscle phosphoproteome induced by salt curing
作者：
Wang, Zhenyu;Zhang, Caixia;Li, Zheng;Shen, Qingwu;Zhang, Dequan*
期刊：
Meat Science ,2017年133:19-25 ISSN：0309-1740
通讯作者：
Zhang, Dequan
作者机构：
[Shen, Qingwu; Li, Zheng; Zhang, Dequan; Zhang, Caixia; Wang, Zhenyu] Chinese Acad Agr Sci, Key Lab Agroprod Proc, Minist Agr, Inst Food Sci & Technol, Beijing 100193, Peoples R China.;[Shen, Qingwu] Hunan Agr Univ, Coll Food Sci & Technol, Changsha 410128, Hunan, Peoples R China.;[Zhang, Dequan; Wang, Zhenyu] Chinese Acad Agr Sci, Inst Food Sci & Technol, 1 Nongda South Rd, Beijing 100193, Peoples R China.
通讯机构：
[Zhang, Dequan] C;Chinese Acad Agr Sci, Inst Food Sci & Technol, 1 Nongda South Rd, Beijing 100193, Peoples R China.
关键词：
Differential phosphorylated proteins;Glycolysis;Phosphorylation;Salting;Sodium chloride
摘要：
Phosphorylated proteins in ovine muscle induced by salt curing were well investigated. Ten topside muscles of crossbred sheep were ground, mixed and divided into two groups, which were cured for 16 h with 0% and 3% NaCl, respectively. Muscle proteins of two cured groups were analyzed by two-dimensional electrophoresis coupled with Pro-Q Diamond and SYPRO Ruby staining. The differential phosphorylated proteins were determined using LC-MS/MS and the UniProt database. Ten different phosphoproteins (> 1.5 fold) induced by salting were identified, including triosephosphate isomerase, glycogen phosphorylase, creatine kinase M-type, myoglobin, troponin T fast skeletal muscle type, actin, myosin light chain 1/3, tropomyosin beta chain, etc. Most of the different phosphoproteins were involved in glycometabolism, protein function and protein degradation. It is conclusively that salting may influence meat quality through protein phosphorylation, which regulates glycolysis metabolism, protein function and degradation.
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英文
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Evaluation of the antioxidant property and effects in Caenorhabditis elegans of Xiangxi flavor vinegar, a Hunan local traditional vinegar
作者：
Huang, Run-ting;Huang, Qing;Wu, Gen-liang;Chen, Chun-guang;Li, Zong-jun*
期刊：
浙江大学学报(英文版)B辑：生物医学与生物技术 ,2017年18(4):324-333 ISSN：1673-1581
通讯作者：
Li, Zong-jun
作者机构：
[Huang, Qing; Chen, Chun-guang; Huang, Run-ting; Wu, Gen-liang; Li, Zong-jun] Hunan Agr Univ, Coll Food Sci & Technol, Changsha 410128, Hunan, Peoples R China.
通讯机构：
[Li, Zong-jun] H;Hunan Agr Univ, Coll Food Sci & Technol, Changsha 410128, Hunan, Peoples R China.
关键词：
Vinegar;Antioxidant;Free radical scavenging property;Caenorhabditis elegans;Antioxidant enzyme;Reactive oxygen species (ROS);Apoptosis
摘要：
Xiangxi flavor vinegar (XV) is one of Hunan Province’s traditional fermented vinegars. It is produced from herb, rice, and spring water with spontaneous liquid-state fermentation techniques. In this study, we investigated the antioxidant property of XV by analyzing its antioxidant compounds, its free radical scavenging property in vitro and in vivo, and its effects on antioxidant enzyme activity and apoptosis in Caenorhabditis elegans. The results showed that XV is rich in antioxidants. In particular, ligustrazine reached 6.431 μg/ml. The in vitro 2,2-diphenyl-1-picrylhydrazyl free radical (DPPH·), hydroxyl radical (·OH), and superoxide anion radical (O_2~(·–)) scavenging rates of XV were 95.85%, 97.22%, and 63.33%, respectively. The reactive oxygen species (ROS) content in XV-treated C. elegans decreased significantly (P<0.01) compared to the control group. Glutathione peroxidase (GSH-Px), superoxide dismutase (SOD), and catalase (CAT) activities were remarkably increased (P<0.01) in C. elegans after XV treatment. In addition, XV could upregulate CED-9 protein expression and downregulate CED-3 protein expression in C. elegans. These results prove that XV is rich in antioxidants and scavenges radicals in vitro efficiently. XV inhibits apoptosis in C. elegans probably by scavenging ROS and increasing the activities of its antioxidant enzymes.
语种：
英文
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Structure-activity relationship of niclosamide derivatives
作者：
Tang, Zhonghai;Acuna, Ulyana Munoz;Fernandes, Nelson Freitas;Chettiar, Somsundaram;Li, Pui-Kai;...
期刊：
ANTICANCER RESEARCH ,2017年37(6):2839-2843 ISSN：0250-7005
通讯作者：
De Blanco, Esperanza Carcache
作者机构：
[Acuna, Ulyana Munoz; Tang, Zhonghai; De Blanco, Esperanza Carcache; Fernandes, Nelson Freitas] Ohio State Univ, Coll Pharm, Div Pharm Practice & Sci, 500 W 12Th Ave, Columbus, OH 43210 USA.;[Acuna, Ulyana Munoz; Chettiar, Somsundaram; Li, Pui-Kai; De Blanco, Esperanza Carcache; Fernandes, Nelson Freitas] Ohio State Univ, Coll Pharm, Div Med Chem & Pharmacognosy, Columbus, OH 43210 USA.;[Tang, Zhonghai] Hunan Agr Univ, Coll Food Sci & Technol, Dept Food Qual & Safety, Changsha, Hunan, Peoples R China.;[De Blanco, Esperanza Carcache] Ohio State Univ, Coll Pharm, Lloyd M Parks Hall,500 W 12th Ave, Columbus, OH 43210 USA.
通讯机构：
[De Blanco, Esperanza Carcache] O;Ohio State Univ, Coll Pharm, Lloyd M Parks Hall,500 W 12th Ave, Columbus, OH 43210 USA.
关键词：
Niclosamide;NF kappa B;mitochondria;cytotoxicity;cancer
摘要：
Background/Aim: Cancer is a leading cause of death. Hence, this study aimed at the optimization of niclosamide derivatives for the development of new potential anticancer agents. Materials and Methods: Niclosamide derivatives were synthesized and tested against a panel of human cancer cells: MDA and MCF7 breast cancer cells, PC3 and DU-145 prostate cancer cells, Hela cervical cancer cells, and HL-60 acute promyelocytic leukemia cells. They were also tested in nuclear factor-kappa appa B (NF kappa B), V-Ki-ras2 Kirsten rat sarcoma viral oncogene (KRAS), and mitochondria transmembrane potential (MTP) assays. Results: N-(3,5-Bis(trifluoromethyl) phenyl)-5chloro-2-hydroxybenzamide exhibited the most significant cytotoxicity against HL-60 cells, while 5-chloro-N-(2chlorophenyl)-2-hydroxybenzamide was the most active in the NF kappa B assay and 5-chloro-N-(3,5-difluorophenyl)-2hydroxybenzamide in the MTP assay. 5-chloro-N-(2-chloro-4( trifluoromethyl) phenyl)-2-hydroxybenzamide and 5-chloro-2hydroxy-N-(4-hydroxyphenyl) benzamide inhibited both HL-60 cell proliferation and NF kappa B. Conclusion: In-depth study of the most promising compounds is highly encouraged to further develop into potential anticancer agents those derivatives found to be significantly active.
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英文
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Investigating the regulatory roles of the microRNAs and the Argonaute 1-enriched small RNAs in plant metabolism
作者：
Qin, Jingping;Tang, Zhonghai* ;Ma, Xiaoxia;Meng, Yijun*
期刊：
Gene ,2017年628:180-189 ISSN：0378-1119
通讯作者：
Tang, Zhonghai;Meng, Yijun
作者机构：
[Qin, Jingping] Hunan Agr Univ, Coll Biosci & Biotechnol, Changsha 410128, Hunan, Peoples R China.;[Tang, Zhonghai] Hunan Agr Univ, Coll Food Sci & Technol, Changsha 410128, Hunan, Peoples R China.;[Meng, Yijun; Ma, Xiaoxia] Hangzhou Normal Univ, Coll Life & Environm Sci, Xuelin St 16, Hangzhou 310036, Zhejiang, Peoples R China.
通讯机构：
[Tang, Zhonghai; Meng, Yijun] H;Hunan Agr Univ, Coll Food Sci & Technol, Changsha 410128, Hunan, Peoples R China.;Hangzhou Normal Univ, Coll Life & Environm Sci, Xuelin St 16, Hangzhou 310036, Zhejiang, Peoples R China.
关键词：
Argonaute 1 (AGO1);Degradome;microRNA (miRNA);Network;Metabolism;Protein-protein interaction;Small RNA (sRNA)
摘要：
The biological roles of small RNAs (sRNAs) in metabolic processes are emerging. However, a systemic study is needed to investigate the wide-spread involvement of the sRNAs in plant metabolism. By using the metabolism-related transcripts retrieved from the public database Plant Metabolic Network, and the publicly available sRNA high-throughput sequencing data, large-scale target identification was performed for microRNAs (miRNAs) and Argonaute 1 (AGO1)-enriched sRNAs in Arabidopsis (Arabidopsis thaliana) and rice (Oryza sativa). Based on the publicly available degradome sequencing data, 200 miRNA/sRNA-target pairs involving 19 miRNAs, 111 AGO1-enriched sRNAs and 58 target transcripts in Arabidopsis, and 151 pairs involving 62 miRNAs, 33 AGO1-enriched sRNAs and 69 target transcripts in rice were identified. After considering protein–protein interactions for the above identified target genes, a total of 251 pairs involving 21 miRNAs, 120 AGO1-enriched sRNAs and 75 target transcripts exist within the regulatory network of Arabidopsis, and 168 pairs involving 64 miRNAs, 38 AGO1-enriched sRNAs and 80 target transcripts exist in rice. Based on GO (Gene Ontology) term enrichment analysis, the targets within the networks of both plants are enriched in “metabolic process” and “catalytic activity”, pointing to the high relevance of the established networks to metabolism. Several functionally conserved subnetworks were identified between the two plant species. Our study provides a basis for studies on metabolism-related sRNAs in plants. © 2017 Elsevier B.V.
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英文
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Changes in pectin characteristics during the ripening of jujube fruit
作者：
Ding, Shenghua;Wang, Rongrong;Shan, Yang* ;Li, Gaoyang* ;Ou, Shiyi
期刊：
Journal of the Science of Food and Agriculture ,2017年97(12):4151-4159 ISSN：0022-5142
通讯作者：
Shan, Yang;Li, Gaoyang
作者机构：
[Ding, Shenghua; Shan, Yang; Li, GY; Li, Gaoyang] Hunan Acad Agr Sci, Hunan Agr Prod Proc Inst, Changsha 410125, Hunan, Peoples R China.;[Wang, Rongrong] Hunan Agr Univ, Coll Food Sci & Technol, Changsha, Hunan, Peoples R China.;[Ou, Shiyi] Jinan Univ, Dept Food Sci & Technol, Guangzhou, Guangdong, Peoples R China.
通讯机构：
[Shan, Y; Li, GY] H;Hunan Acad Agr Sci, Hunan Agr Prod Proc Inst, Changsha 410125, Hunan, Peoples R China.
关键词：
pectin;jujube;growth stages;molecular weight distribution
摘要：
BACKGROUND: Pectin is related to fruit maturation and loss of flesh firmness. In this research, changes in pectin characteristics, including pectin content, neutral sugar composition, molecular weight (Mw) distribution and degree of methylesterification (DM), in six different growth stages (S1 to S6) of jujube fruit were assessed. RESULTS: The growth of jujube fruit corresponded to an increase in water-soluble pectin (WSP) and a decrease in sodium carbonate-soluble pectin (SSP). The chelate-soluble pectin (CSP) content reached a maximum level at S3 but decreased significantly from S3 to S4. Arabinose proved to be the principal branched neutral monosaccharide in pectin during growth and was lost from WSP, CSP and SSP in S4 to S6. The ratios of (arabinose + galactose)/rhamnose indicated that the branched chains of WSP, CSP and SSP degraded in S2, S3 and S4 respectively. SSP depolymerized from S2 and increased as jujube fruit ripened. By contrast, WSP depolymerized throughout ripening. The DM of pectins ranged from 45.38 to 92.21%. Among the obtained DMs, the lowest was observed in WSP from ripened jujube fruit (S6). CONCLUSION: The content, neutral sugar composition, DM and Mw distribution of pectins changed markedly as jujube fruit ripened. Jujube fruit could be a promising alternative source of pectins in terms of maturation degree. WSP from S6 and CSP from S1 or S2 could be used as gelling agents in low-sugar-containing products because of their low methoxyl pectin contents. WSP from S1 could also be applied as a thickener or emulsifier owing to its high Mw distribution. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry
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英文
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Effects of protein phosphorylation on color stability of ground meat
作者：
Li, Meng;Li, Xin;Xin, Jianzeng;Li, Zheng;Li, Guixia;...
期刊：
Food Chemistry ,2017年219:304-310 ISSN：0308-8146
通讯作者：
Shen, Qingwu W.;Zhang, Dequan
作者机构：
[Du, Manting; Shen, Qingwu W.; Li, Zheng; Zhang, Dequan; Li, Guixia; Li, Meng; Xin, Jianzeng; Zhang, Yan; Li, Xin] Chinese Acad Agr Sci, Inst Food Sci & Technol, Key Lab Agroprod Proc, Minist Agr, Beijing 100193, Peoples R China.;[Shen, Qingwu W.] Hunan Agr Univ, Coll Food Sci & Technol, Changsha 410128, Hunan, Peoples R China.;[Zhang, Dequan] Chinese Acad Agr Sci, Inst Food Sci & Technol, 1 Nongda South Rd, Beijing 100193, Peoples R China.
通讯机构：
[Shen, Qingwu W.] H;[Zhang, Dequan] C;Hunan Agr Univ, Coll Food Sci & Technol, Changsha 410128, Hunan, Peoples R China.;Chinese Acad Agr Sci, Inst Food Sci & Technol, 1 Nongda South Rd, Beijing 100193, Peoples R China.
关键词：
Glycolysis;Meat color;Myoglobin;Protein phosphorylation;Redox stability
摘要：
The influence of protein phosphorylation on meat color stability was investigated in this study. Phosphatase and protein kinase inhibitors were added to minced ovine Longissimus thoracis et lumborum (LTL) muscle to manipulate the global phosphorylation of sarcoplasmic proteins. The data obtained show that the rate and extent of pH decline, along with lactate accumulation in postmortem muscle, were related to protein phosphorylation. Analysis of meat color and the relative content of myoglobin redox forms revealed that meat color stability was inversely related to the phosphorylation of sarcoplasmic proteins. Thus, this study suggests that protein phosphorylation may be involved in meat color development by regulating glycolysis and the redox stability of myoglobin. © 2016 Elsevier Ltd
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英文
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