通讯机构:
[Tiean Zhou; Yanyang Wu] C;College of Bioscience and Biotechnology, Hunan Agricultural University, Changsha 410128, China<&wdkj&>Hunan Provincial Engineering Technology Research Center for Cell Mechanics and Function Analysis, Changsha 410128, China<&wdkj&>College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China
通讯机构:
[Zongjun Li] C;College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China
关键词:
gut flora;immunomodulation;inflammation;Limosilactobacillus reuteri;physiological function
摘要:
Abstract: Probiotics have extensive use in daily life, due to the function of the changing intestinal metabolism and material conversion processes, wherein they remodel the intestinal microbiota, regulate the intestinal function and affect the organism’s health. Limosilactobacillus reuteri (L. reuteri), originally discovered in breast milk and currently reported to be present within the gut of almost all vertebrates and mammals, is an intestinal probiotic with prebiotic efficacy. Most L. reuteri have good intestinal colonization and bacteriocin secretion abilities, which can increase the expression of the mucin (mucoprotein) genes 2 MUC2 and MUC13, which in turn promote the development and maturation of intestinal organoids, and augment mucin secretion. In enteritis patients, L. reuteri downregulates α Tumor necrosis factor-α, (TNF-α), Interleukin-6 (IL-6), IL-8, and IL-12 expression to attenuate inflammation. It also induces the host’s production of immunoglobulin A (IGA), which manipulates the intestinal microbial community, inhibiting the growth of pathogens. L. reuteri has been widely used in daily life. with in-depth studies having been conducted on the prebiotic effects of L. reuteri. However, the complexity of its application in a clinical setting is still unclear because the pathogenesis of various diseases still requires a large amount of data and theoretical support. Keywords: Limosilactobacillus reuteri; physiological function; gut flora; inflammation; immunomodulation
摘要:
This work investigated the functional properties of four varieties of yam starch and four varieties of cassava starch to better understand the relationship between the structure and properties of various forms of starch. The relationship between the functional properties and structure of starch was explored using Pearson correlation (PCs) and principal component analysis (PCA). The analyses demonstrated that yam starch and cassava starch differ significantly in structure and functional properties. Yam starches have a higher requirement during gelatinization, may hold a higher trough viscosity and final viscosity, and are easier to retrograde after gelati-nization; this results in starch gels with a higher hardness and gel strength. While the cassava starches have a higher breakdown, their starch gels are fluid and squishy. The differences in starch functional properties were linked to particle size, short-range ordered structure, protein content, and average radius of gyration in PCs and PCA. The present investigation demonstrates a link between the functional properties of cassava and yam starch and their structural features and suggests that acceptable processing methods and applications for these tuber starches be selected based on their functional properties.
通讯机构:
[Weiguo Wu; Si Qin] L;Lab of Food Function and Nutrigenomics, College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China<&wdkj&>Lab of Food Function and Nutrigenomics, College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China
关键词:
Rosa laevigata;Polysaccharides;Multi-omics;Redox;Gut microbiota
摘要:
Low-molecular-weight polysaccharides (RLPs) extracted from Rosa laevigata fruits showed multiple biofunctions in Asia. This study aimed to investigate its anti-inflammatory obesity effect in high-fat diet-fed rats and further elucidated the underlying molecular mechanism by multi-omics methods. The results showed that RLPs administration had significantly restored immune organ indexes and reduced body weight gain. RNA-seq revealed that the effect of RLPs was partially attributed to its regulation on PPARs signaling by increasing the expressions of Scd, Acox3 and Hmgcs2, and on other redox-related pathways by decreasing the expressions of Cyp2e1, Il1-r1 and Lbp. Moreover, 16S rRNA sequencing coupled with metagenome sequencing showed that RLPs had significantly reduced the ratio of Firmicutes/Bacteroidetes from 8.01 to 2.37, and significantly increased the relative abundances ofAlistipes, Prevotella, andAkkermansia from 0.36%, 1.10% and 2.61% to 0.65%, 2.37% and 4.42%, respectively. Spearman correlation analysis result indicated that the abundances of Lachnospiraceae, Prevotella and Bacteroidales were significantly negatively correlated with obesity phenotype, liver function and infl ammatory factors. These results revealed that RLPs exerted significant anti-inflammatory obesity property partially via regulation on gut microbiota interface and the redox balance. Therefore, RLPs could be a promising functional food resource with the potential for redox imbalance-related diseases chemoprevention.(c) 2023 Beijing Academy of Food Sciences. Publishing services by Elsevier B.V. on behalf of KeAi Communications Co., Ltd. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
摘要:
An accurate and nondestructive detection method of hidden mold infection in citrus was established based on portable near infrared diffuse reflectance spectroscopy (NIRDRS) and chemometric methods. Penetrability of NIRDRS light on the peel of Chunjian hybrid citrus was studied. The results show that NIRDRS light can penetrate the peel to a certain extent, while the penetrability of short-wave near infrared (SWNIR) was better than that of long-wave near infrared (LWNIR). The identification models of hidden mold infection were established with five pattern recognition methods combined with different wavelength bands. The results show that the identification models of LWNIR were much better than those of SWNIR. 100% identification accuracies of LWNIR were ob-tained with soft independent pattern classification (SIMCA), support vector machine (SVM), partial least squares discriminant analysis (PLS-DA) and the optimized pretreatment methods. In addition, the developed models were further validated by the external validation set collected one month later.
摘要:
Abstract: The probiotic role of lactic acid bacteria (LAB) in regulating intestinal microbiota to promote human health has been widely reported. However, the types and quantities of probiotics used in practice are still limited. Therefore, isolating and screening LAB with potential probiotic functions from various habitats has become a hot topic. In this study, 104 strains of LAB were isolated from and identified in traditionally fermented vegetables, fresh milk, healthy infant feces, and other environments. The antibacterial properties—resistance to acid, bile salts, and digestive enzymes—and adhesion ability of the strains were determined, and the biological safety of LAB with better performance was studied. Three LAB with good comprehensive performance were obtained. These bacteria had broad-spectrum antibacterial properties and good acid resistance and adhesion ability. They exhibited some tolerance to pig bile salt, pepsin, and trypsin and showed no hemolysis. They were sensitive to the selected antibiotics, which met the required characteristics and safety evaluation criteria for probiotics. An in vitro fermentation experiment and milk fermentation performance test of Lactobacillus rhamnosus (L. rhamnosus) M3 (1) were carried out to study its effect on the intestinal flora and fermentation performance in patients with inflammatory bowel disease (IBD). Studies have shown that this strain can effectively inhibit the growth of harmful microorganisms and produce a classic, pleasant flavor. It has probiotic potential and is expected to be used as a microecological agent to regulate intestinal flora and promote intestinal health. It can also be used as an auxiliary starter to enhance the probiotic value of fermented milk. Keywords: lactic acid bacteria; probiotics; antibacterial; safety evaluation; flavor; screening
关键词:
Small berry pomace;Nutrition;Phytochemical;Antioxidant activity;Metabolomics
摘要:
Small berry pomaces (SBPs) are poorly utilized as an inexpensive source of bioactive compounds. This study investigated the impact of compounding treatment on nutritional and antioxidant characteristics of combined SBPs, in comparison with single SBP. The results showed that the amounts of protein, minerals, dietary fiber (DF) and anthocyanidins were significantly (p < 0.05) higher in combined SBPs than in combined fruits. Moreover, the combined SBPs were characterized by an elevated abundance of minerals and anthocyanidins (6 kinds, and 5 kinds, respectively), substantiating the effectiveness of compounding treatment on SBP nutrition. A total of 776 secondary phytochemicals were detected in combined SBPs by a widely targeted metabolomics approach. Each SBP contained approximately 100 kinds of unique natural antioxidants. Furthermore, the combined SBPs group had the highest antioxidant activity compared with single SBP. Meanwhile, the antioxidant activities determined in combined SBPs were higher than arithmetic mean value of single SBP. The synergism and interaction of active components in different sources of SBPs play vital role in the high antioxidant capacity of combined SBPs. All the results provide reference for the comprehensive development and utilization of fruit residues. The SBPs should be highly prized for their substantial amount of nutritional and bioactive constituents, including protein, DF, essential minerals and secondary metabolites. These secondary metabolites are positively associated with antioxidant benefits. The present study summarizes the knowledge about bioactive compounds and antioxidant activities of combined SBPs group and discusses the relevant mechanisms. A conclusion can be educed that combined process is an effective way to improve properties of the pomaces.
摘要:
L. monocytogenes (L. m) is one of the most common causes of foodborne diseases. To enable timely monitoring of L. m contamination, a highly efficient and sensitive electrochemical biosensor was developed for the precise determination of L.m. The biosensor was prepared by sequentially modifying glassy carbon electrode (GCE) with silicon methylene blue (Si@MB), gold nanoparticles (AuNPs) and aptamer (Apt). Differential pulse voltammetry (DPV) was used to quantify L.m. This biosensor could be finished in 1.5 h, which significantly reduced the detection time. The resulting electrochemical biosensor achieved good linear (102-107 CFU/mL) and excellent detection limit of 2.6 CFU/mL. Moreover, the novel strategy has been successfully applied to actual samples, with the recoveries ranging from 84.7% to116.0% in lettuce and from 80.0% to 110% in fresh-cut fruit. This biosensor shows great potential application in monitoring bacterial food contamination and infectious diseases.
通讯机构:
[Xingbo Shi; Xingbo Shi Xingbo Shi Xingbo Shi] L;Laboratory of Micro & Nano Biosensing Technology in Food Safety, Hunan Provincial Key Laboratory of Food Science and Biotechnology, College of Food Science and Technology, Hunan Agricultural University, Changsha, 410128 China
关键词:
biosensing;catalyses;DNA;imaging;prussian blue nanoflowers
摘要:
DNA is use to precisely control the morphology of prussian blue nanoparticles (PBNPs) via electrostatic interaction‐mediated self‐assembly of inorganic ions and protonated DNA for the first time. The flower‐like PBNPs (PB nanoflowers) mediated by 30‐mer Oligo‐C exhibit excellent photothermal properties, mimetic peroxidase activity, biorecognition ability, photo‐fenton catalytic performance and light scattering, and is expected to be widely used in biosensing, catalysis and imaging. Abstract While shapes and surface properties of nanomaterials are known to play important roles in defining their properties, it remains challenging to fine‐tune the morphologies systematically and predictably. Considering the extraordinary performance, prussian blue nanoparticles (PBNPs) are selected as the proof‐of‐concept nanomaterials. Herein, a DNA‐dependence approach to fine‐control the morphology of PBNPs via electrostatic interaction‐mediated self‐assembly of inorganic ions and protonated DNA is developed. The regulation of different DNA on the morphology of PBNPs is systematically investigated. 30‐mer Oligo‐C or ‐T (C30/T30) mediates formation of flower‐like PBNPs (PB nanoflowers), whereas cubic structure with different sizes is observed in the presence of 10‐mer oligo‐G or 30‐mer Oligo‐A (G10/A30). Detailed mechanism studies indicate that the protonation of nucleobases is the key factor for the morphological evolution. C30‐dependent PB nanoflowers are superior to PB nanocubes in photothermal properties, peroxidase mimetic activity, photo‐Fenton catalytic performance, and light scattering property, which present 1.2‐, 3.78‐, 1.58‐, 1.93‐fold improvement, respectively. Furthermore, PB nanoflowers mediated by the diblock DNA (sDNA; comprising C30 and complementary strands of the target DNA) unexpectedly acquire biorecognition capabilities. This work opens a new avenue for the systematic and predictable synthesis of PB nanoflowers, which broadens the repertoire of PBNPs for catalysis, biosensing, and imaging.
摘要:
Abstract: Ganpu vine tea is a new type of health care citrus fruit tea made from citrus shell, Pu-er tea, and vine tea baked as raw materials. In this study, the in vitro uric acid synthase inhibition system and hyperuric acid cell model were constructed to appraise the uric acid lowering efficacy of Ganpu vine tea, traditional Ganpu tea, and vine tea. Results showed that in the uric acid synthase inhibition system, the aqueous extract can inhibite the puric metabolically related enzymes, such as adenosine deaminase (ADA), purine nucleoside phosphorylase (PNP), and xanthine oxidase (XOD). The ability of the aqueous extract to inhibit the above enzyme was as follows: vine tea > Ganpu vine tea > Ganpu tea; all teas had a strong effect on XOD inhibition. The hyperuric acid cell model test showed that the aqueous extract inhibited uric acid production through accumulating inosine and hypoxanthine and hindering xanthine synthesis. The uric acid reductive ability was as follows: Vine tea > Ganpu vine tea > Ganpu tea. The inhibition of enzymes related to uric acid synthesis and the inhibition of uric acid production were significantly enhanced through adding vine tea to Ganpu tea. It also shows that flavonoids are the main factor driving this ability because they are the main active ingredients in these botanical drinks. Keywords: Ganpu vine tea; xanthine oxidase; uric acid; in vitro enzyme inhibition model; cellular model
摘要:
Research of lactic acid bacteria and its metabolites on biological preservatives becomes a hot topic. Lactobacillus plantarum O(2), with good inhibition on Phytophthora capsici (P. capsici), was isolated from the pickle. In this study, the effects of L. plantarum O(2) fermentation supernatant (FS) on pepper postharvest preservation and its induced resistance to P. capsici were studied. Results showed that weight loss rate, rot index, respiration rate, relative electrical conductivity, loss of chlorophyll content and V(C) of pepper in FS treatment group were decreased by 18 %, 64 %, 15 %, 26 %, 33 % and 20 % compared with blank control (BC) after 20d storage. L* and b*-value of pepper in FS group were lower than those in the BC group. In addition, the damage-induced resistance test found that the infection rate in the FS group was reduced by 39 %, compared with CK2 after 12d storage. Moreover, phenylalanine ammonia-lyase activity, peroxidase activity, polyphenol oxidase activity, proline content, total phenol content and flavonoid content increased by 14 %, 9 %, 30 %, 8 %, 8 % and 9 %, respectively, while malondialdehyde content decreased by 13 %. These results indicated that FS treatment showed good fresh-keeping effects on postharvest pepper. It could enhance the tolerance of pepper under stress by improving defensive enzyme activities, slowing down the damage caused by P. capsici, and inducing pepper resistance to P. capsici. Therefore, FS can be used as a microbial source bio-preservative for postharvest pepper.
摘要:
The effect of alkaline microcrystalline cellulose (AMC) deacidification and alkali refining on the physicochemical properties, fatty acid profile, active phytochemicals, antioxidant capacity, and volatile flavor components of crude camellia oil (CO) were investigated comparatively. The results showed that the acid value of AMC deacidification camellia oil (ADO) was effectively decreased from 1.50 & PLUSMN; 0.00 mg KOH/g to 0.30 & PLUSMN; 0.01 mg KOH/g. AMC deacidification more effectively retained 60.22% of the polyphenols (12.34 & PLUSMN; 0.38 mg GAE/100g), 74.60% of & alpha;-tocopherol (2.82 & PLUSMN; 0.00 mg/kg) and 93.25% of & beta;-Sitosterol (5.30 & PLUSMN; 0.05 mg/100g) in camellia oil compared to alkali refining and showed a stronger overall antioxidant capacity of the oil (P < 0.05). In addition, the volatile flavors of camellia oil were dominated by acids, aldehydes, and alcohols, and AMC deacidification better preserved the acidic flavors than alkali refining. Principal component analysis (PCA) revealed that ADO and CO were positively correlated with PC1 due to the highly in relation to the higher content of 9C, 11 TRConjugated linoleic acid and the stronger antioxidant capacity. Overall, AMC deacidification was moderate reaction conditions and zero wastewater production, making it a potentially effective alternative method in camellia oil deacidification.
摘要:
Protein-bound N(ε)-(carboxymethyl)lysine (CML), an advanced glycation end product within meat products, poses a potential health risk to humans. The objective of this study was to explore the impact of various edible oils on the formation of protein-bound CML in roasted pork patties. Eleven commercially edible oils including lard oil, corn oil, palm oil, olive oil, flaxseed oil, blended oil, camellia oil, walnut oil, soybean oil, peanut oil, and colza oil were added to pork tenderloin mince, respectively, at a proportion of 4% to prepare raw pork patties. The protein-bound CML contents in the pork patties were determined by HPLC-MS/MS before and after roasting at 200°C for 20min. The results indicated that walnut oil, flaxseed oil, colza oil, olive oil, lard oil, corn oil, blended oil, and palm oil significantly reduced the accumulation of protein-bound CML in pork patties, of which the inhibition rate was in the 24.43%-37.96% range. Moreover, the addition of edible oil contributed to a marginal reduction in the loss of lysine. Meanwhile, glyoxal contents in pork patties were reduced by 16.72%-43.21% after roasting. Other than blend oil, all the other edible oils restrained protein oxidation in pork patties to varying degrees (between 20.16% and 61.26%). In addition, camellia oil, walnut oil, and flaxseed oil increased TBARS values of pork patties by 2.2-8.6 times when compared to the CON group. After analyzing the fatty acid compositions of eleven edible oils, five main fatty acids (palmitic acid, stearic acid, oleic acid, linoleic acid, and linolenic acid) were selected to establish Myofibrillar protein-Glucose-fatty acids systems to simulate the roasting process. The results showed that palmitic acid, oleic acid, linoleic acid, and linolenic acid obviously mitigated the formation of myofibrillar protein-bound CML, exhibiting suppression rates ranging from 10.38% to 40.32%. In conclusion, the addition of specific edible oil may curb protein-bound CML production in roasted pork patty by restraining protein or lipid oxidation, reducing lysine loss, and suppressing glyoxal production, which may be attributed to the fatty acid compositions of edible oils. This finding provides valuable guidance for the selection of healthy roasting oils in the thermal processing of meat products.
摘要:
In this study, Rhizopus oryzae HC-1, a food-grade fungal isolated from sufu, was utilized for solid-state fermentation (SSF) of soybeans, to investigate its effect on metabolites composition and antioxidant activity. Results revealed that SSF notably enhanced the total phenolics content (TPC), total flavonoids content (TFC), aglycone isoflavones, and antioxidant capacity of soybeans. The increase in aglycone isoflavones was attributed to the action of secreted beta-glucosidase. The fermented soybean (FSB) with strongest antioxidant activity was further investigated by UPLC-MS/MS-based untargeted metabolomics analysis and in vitro human gut microbiota modulation effect by colonic fermentation. A total of 176 and 114 metabolites differed significantly between non-fermented soybean (NSB) and FSB in positive-and negative-ion modes, respectively. FSB and NSB had a beneficial modulation effect on the microbiota community structure. Additionally, colonic fermentation of both FSB and NSB for 24 h resulted in a higher relative abundance of beneficial bacteria Bacteroides compared to the control group, and FSB showed a greater modulation effect. Thus, SSF with R. oryzae HC-1 was found to significantly improve the metabolite profile, antioxidant activity and human intestinal microbiota modulation effect of soybeans, potentially offering novel functional or nutraceutical ingredients for the food and pharmaceutical industry.
期刊:
International Dairy Journal,2023年137:105504 ISSN:0958-6946
通讯作者:
Ren, F.;Luo, J.
作者机构:
[Luo, Jie; Guo, Mengyuan; Wang, Pengjie; Zhang, Yan; Ren, Fazheng] China Agr Univ, Coll Food Sci & Nutr Engn, Beijing Adv Innovat Ctr Food Nutr & Human Hlth, Beijing 100083, Peoples R China.;[Luo, Jie; Sheng, Zhaoyue] Hunan Agr Univ, Coll Food Sci & Technol, Changsha 410114, Peoples R China.;[Zhang, Xiaoying] Inner Mongolia Yili Ind Grp Co Ltd, Innovat Ctr, Hohhot 010000, Peoples R China.;[Zhang, Ying] Inner Mongolia Yili Ind Grp Co Ltd, Cheese Business, Hohhot 010000, Peoples R China.;[Szeto, Ignatius Man-Yau; Wang, Yilun] Inner Mongolia Yili Ind Grp Co Ltd, Yili Maternal & Infant Nutr Inst, Hohhot 010000, Peoples R China.
通讯机构:
[Jie Luo] B;Beijing Advanced Innovation Centre for Food Nutrition and Human Health, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China<&wdkj&>College of Food Science and Technology, Hunan Agricultural University, Changsha 410114, China
摘要:
The functionality changes of processed cheese analogue with stretchability during refrigerated storage (0 e60 d) at 4 degrees C were explored and the possible mechanisms were investigated. The results showed that stretchability, meltability, and free oil release of the cheese analogue decreased during refrigerated storage, and stretch length decreased from > 270 cm to 130.63 +/- 8.24 cm after refrigerated storage. Furthermore, the pH 4.6-soluble nitrogen fractions, soluble calcium and phosphorus, and the fraction of bound water of the cheese analogue significantly increased during refrigerated storage, while the b -casein and the fraction of free water decreased. The microstructure results showed that the whey channel disappeared while the proteins were swollen and squeezed and deformed the fat globules over refrigerated time. In conclusion, the functionality changes of the cheese analogue during refrigerated storage occurred under the compound effects of proteolysis and hydration of protein as well as disso-lution of bound calcium.(c) 2022 Elsevier Ltd. All rights reserved.