作者机构：
[He, Jiangling; Zhou, Jiaojiao; Cai, Jie; Zhu, Weijia; Lv, Xuqin] Wuhan Polytech Univ, Key Lab Deep Proc Major Grain & Oil, Minist Educ, Hubei Key Lab Proc & Transformat Agr Products, Wuhan 430023, Peoples R China.;[He, Jiangling; Zhou, Jiaojiao; Cai, Jie] Wuhan Polytech Univ, Natl R&D Ctr Serich Agr Products Proc, Sch Modern Ind Selenium Sci & Engn, Hubei Engn Res Ctr Deep Proc Green SeRich Agr Prod, Wuhan 430023, Peoples R China.;[Du, Xiaoping] Minist Agr & Rural Affairs, Ankang R&D Ctr Seenriched Products, Key Lab Seenriched Products Dev & Quality Control, Ankang 725000, Shaanxi, Peoples R China.
通讯机构：
[Jie Cai] K;Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, P. R. China<&wdkj&>National R&D Center for Se-rich Agricultural Products Processing, Hubei Engineering Research Center for Deep Processing of Green Se-Rich Agricultural Products, School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, P. R. China
通讯机构：
[Haibin Wang] C;College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, China<&wdkj&>National R & D Center for Se-rich Agricultural Products Processing Technology, Wuhan, China
关键词：
dry-cured ham;myofibrillar protein;protein degradation;sarcoplasmic protein;Xuan'en ham
摘要：
Protein degradation occurs during the processing of dry-cured ham, which has important influences on the flavor and quality of products. The aim of this work was to study the degradation kinetics of myofibrillar proteins (MPs) and sarcoplasmic proteins (SPs) extracted from the biceps femoris muscle during the processing of Xuan'en ham. A relationship between protein degradation and the flavor formation was found. During the processing of Xuan'en ham, MPs and SPs were mainly degraded in the salting stage and incipient fermentation. Accompanied by protein degradation, the content of carbonyl group in SPs increased gradually, but in MPs, it first increased and then decreased. Interconversion between sulfhydryl and disulfide bonds was investigated during this processing. Oxidation, degradation, and thermal effects significantly affected the surface hydrophobicity of proteins. More than one hundred volatile compounds have been identified at each stage of ham preparation. Among them, organic acids were the predominant group, followed by hydrocarbons, aldehydes, alcohols, ketones, and esters.
作者：
Zhou, Jiaojiao;Jia, Jilai;He, Jiangling;Li, Jinjie;Cai, Jie
期刊：
Foods,2022年11(23):3871- ISSN：2304-8158
通讯作者：
Cai, J.;Li, J.
作者机构：
[Jia, Jilai; He, Jiangling; Zhou, Jiaojiao; Cai, Jie] Wuhan Polytech Univ, Natl R&D Ctr Se Rich Agr Prod Proc, Sch Modern Ind Selenium Sci & Engn, Hubei Engn Res Ctr Deep Proc Green Se Rich Agr Pro, Wuhan 430023, Peoples R China.;[Li, Jinjie] Inst Syst & Engn, Beijing 100010, Peoples R China.;[Cai, Jie] Wuhan Polytech Univ, Key Lab Deep Proc Major Grain & Oil, Hubei Key Lab Proc & Transformat Agr Prod, Minist Educ, Wuhan 430023, Peoples R China.
通讯机构：
[Jie Cai] K;[Jinjie Li] A;Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China<&wdkj&>Authors to whom correspondence should be addressed.<&wdkj&>National R&D Center for Se-Rich Agricultural Products Processing, Hubei Engineering Research Center for Deep Processing of Green Se-Rich Agricultural Products, School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China<&wdkj&>Authors to whom correspondence should be addressed.<&wdkj&>Institute of System and Engineering, Beijing 100010, China
期刊：
Bioresources and Bioprocessing,2022年9(1):1-10 ISSN：2197-4365
通讯作者：
Wang, Z.;Chen, S.
作者机构：
[Rao, Yi; Zhan, Yangyang; Ma, Xin; Cai, Dongbo; Yang, Jingyao; Chen, Shouwen; Wang, Jiaqi; Yang, Xinyuan; Zhang, Mengxi] Hubei Univ, State Key Lab Biocatalysis & Enzyme Engn, Environm & Microbial Technol Ctr Hubei Prov, Coll Life Sci, 368 Youyi Ave, Wuhan 430062, Hubei, Peoples R China.;[Wang, Zhangqian] Wuhan Polytech Univ, Hubei Engn Res Ctr Deep Proc Green Se Rich Agr Pr, Sch Modern Ind Selenium Sci & Engn, Natl R&D Ctr Se Rich Agr Prod Proc, Wuhan 430023, Peoples R China.;[Chen, Shouwen] Wuyi Univ, Coll Ecol & Resource Engn, Fujian Prov Key Lab Ecoind Green Technol, Nanping 354300, Wuyishan, Peoples R China.
通讯机构：
[Zhangqian Wang] H;[Shouwen Chen] S;Hubei Engineering Research Center for Deep Processing of Green Se-Rich Agricultural Products, School of Modern Industry for Selenium Science and Engineering, National R&D Center for Se-Rich Agricultural Products Processing, Wuhan Polytechnic University, Wuhan, People’s Republic of China<&wdkj&>State Key Laboratory of Biocatalysis and Enzyme EngineeringEnvironmental Microbial Technology Center of Hubei ProvinceCollege of Life Sciences, Hubei University, Wuhan, People’s Republic of China<&wdkj&>Fujian Provincial Key Laboratory of Eco-Industrial Green Technology, College of Ecological and Resource Engineering, Wuyi University, Nanping, People’s Republic of China
作者：
Ye, Yuanyuan;He, Jiangling;He, Zhijun;Zhang, Na;Liu, Xiaoqing;...
期刊：
Foods,2022年11(14):2159- ISSN：2304-8158
通讯作者：
Cai, J.;He, J.
作者机构：
[He, Jiangling; Cheng, Shuiyuan; Zhou, Jiaojiao; He, Zhijun; Zhang, Na; Ye, Yuanyuan; Liu, Xiaoqing] Wuhan Polytech Univ, Natl R&D Ctr Se Rich Agr Prod Proc, Hubei Engn Res Ctr Deep Proc Green Se Rich Agr Pr, Sch Modern Ind Selenium Sci & Engn, Wuhan 430023, Peoples R China.;[Cai, Jie; Ye, Yuanyuan; Liu, Xiaoqing] Wuhan Polytech Univ, Key Lab Deep Proc Major Grain & Oil, Hubei Key Lab Proc & Transformat Agr Prod, Minist Educ, Wuhan 430023, Peoples R China.;[He, Zhijun] Shenzhen Univ, Coll Life Sci & Oceanog, Shenzhen Key Lab Marine Biotechnol & Ecol, Shenzhen 518055, Peoples R China.;[Cai, Jie] Hubei Key Lab Nutr Qual & Safety Agro Prod, Wuhan 430064, Peoples R China.
通讯机构：
[Jie Cai] K;[Jiangling He] A;Authors to whom correspondence should be addressed.<&wdkj&>National R&D Center for Se-Rich Agricultural Products Processing, Hubei Engineering Research Center for Deep Processing of Green Se-Rich Agricultural Products, School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China<&wdkj&>Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China<&wdkj&>Authors to whom correspondence should be addressed.<&wdkj&>Hubei Key Laboratory of Nutritional Quality and Safety of Agro Products, Wuhan 430064, China
关键词：
Se-enriched tea;chemical component;antioxidant activity;dynamic in vitro digestion;neuroprotective effect
通讯机构：
[Chen, Yingquan; Chen, Xu] S;School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China. Electronic address:;State Key Laboratory of Coal Combustion, Huazhong University of Science and Technology, 1037 Luoyu Road, 430074 Wuhan, Hubei, China. Electronic address:
摘要：
Catalytic gasification of old corrugated containers with Fe-based catalysts is a promising way to produce renewable H(2) along with the utilization of solid waste. In this study, the effect of support type and crystal form of support in Fe-based catalysts on the catalytic gasification of old corrugated containers was systematically investigated. The results show that, the introduction of Fe/γ-Al(2)O(3), Fe/TiO(2), Fe/SiO(2), and Fe/ZSM5-30 promote H(2) production. Among them, Fe/TiO(2) has the highest catalytic activity on H(2) yield (25.10mmol/g) related to the formation of Fe(2)TiO(5) solid-melt material. Fe/γ-Al(2)O(3) shows the best H(2) selectivity (46.34%) and good H(2) yield (24.19mmol/g) due to good dispersity of Fe. Further, the order of catalytic effect on H(2) selectivity is Fe/amorphous Al(2)O(3) (51.46%)>Fe/α-Al(2)O(3) (46.98%)>Fe/γ-Al(2)O(3) (46.34%). With the increase in cycle index, Fe/amorphous Al(2)O(3) shows the best catalytic effect on H(2) yield (25.56mmol/g) after 11 indexes due to the formation of Al(2)FeO(4). Fe/γ-Al(2)O(3) shows the best stability on H(2) selectivity (∼43%) after 11 indexes.
作者机构：
[Zhu, Lisha; Yin, Hua; Yang, Zhaoxia; Wang, Jianfeng] State Key Lab Biol Fermentat Engn Beer, Qingdao 266100, Peoples R China.;[He, Yi; Zhu, Lisha; Lai, Huafa] Wuhan Polytech Univ, Natl R&D Ctr Se Rich Agr Prod Proc, Hubei Engn Res Ctr Deep Proc Green Se Rich Agr Pr, Sch Modern Ind Selenium Sci & Engn, Wuhan 430023, Peoples R China.;[Xiao, Ruoshi; He, Yi; Zhu, Lisha; Feng, Yincheng; He, Sijia] Wuhan Polytech Univ, Key Lab Deep Proc Major Grain & Oil, Hubei Key Lab Proc & Transformat Agr Prod, Minist Educ,Sch Food Sci & Engn, Wuhan 430023, Peoples R China.
通讯机构：
[Zhaoxia Yang; Yi He] A;Authors to whom correspondence should be addressed.<&wdkj&>Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China<&wdkj&>National R&D Center for Se-Rich Agricultural Products Processing, Hubei Engineering Research Center for Deep Processing of Green Se-Rich Agricultural Products, School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China<&wdkj&>Authors to whom correspondence should be addressed.<&wdkj&>State Key Laboratory of Biological Fermentation Engineering of Beer, Qingdao 266100, China
摘要：
Repurposing of waste beer yeast (WBY) that a main by-product of brewing industry has attracted considerable attention in recent years. In this study, the protein and polypeptide were extracted by ultrasonic-assisted extraction and enzymatic hydrolysis with process optimization, which resulted in a maximum yield of 73.94% and 61.24%, respectively. Both protein and polypeptide of WBY were composed of 17 Amino acids (AA) that included seven essential amino acids (EAA), and typically rich in glutamic acid (Glu) (6.46% and 6.13%) and glycine (Gly) (5.26% and 6.02%). AA score (AAS) revealed that the threonine (Thr) and SAA (methionine + cysteine) were the limiting AA of WBY protein and polypeptide. Furthermore, the antioxidant activities of WBY polypeptide that lower than 10 kDa against hydroxyl radical, DPPH radical, and ABTS radical were 95.10%, 98.37%, and 69.41%, respectively, which was significantly higher than that of WBY protein (25-50 kDa). Therefore, the protein and polypeptide extracted from WBY can be a source of high-quality AA applying in food and feed industry. Due to small molecular weight, abundant AA, and great antioxidant activity, WBY polypeptide can be promisingly used as functional additives in the pharmaceutical and healthcare industry.
摘要：
BACKGROUND: Chikusetsusaponin IV and V (CsIV and CsV), two typical oleanolic acid saponins, are mainly derived from the rhizome of Panax japonicus C.A. Mey. To reveal the anti-cancer effect of CsIV and CsV on liver cancer cells, human hepatic cancer cell lines (HepG2) were exposed to these saponins, and various physiological responses of HepG2 were investigated. METHODS AND RESULTS: HepG2 cells were treated with CsIV, CsV and 5-fluorouracil (5-FU). Cell proliferation was measured by CCK-8 assay. The cell cycle arrest, cell apoptosis and intracellular Ca(2+) levels were respectively identified by flow cytometry. The mitochondrial membrane potential was detected by fluorescence microscopy. And, the levels of apoptosis-related proteins were analyzed by western blotting. Both CsIV and CsV were demonstrated to inhibit cell viability, and induce cell cycle arrest and apoptosis of HepG2 in a dose-dependent manner. They also enhanced the intracellular Ca(2+) level and decreased the mitochondrial membrane potential in HepG2 cells. Furthermore, p53 and p21 were found up-regulated in HepG2 cells treated by CsIV and CsV. The apoptotic proteins, bax, cytochrome c, cleaved caspase-3/-9, were all found activated in HepG2 cells after CsIV and CsV treatment. The anti-apoptotic protein, bcl-2, was significantly down-regulated in all treated HepG2 cells. CONCLUSION: Our data demonstrated that CsIV and CsV exerted significant cytotoxic effects on HepG2 cells without affecting normal liver cells. And, these chikusetsusaponins, especially for CsIV, showed a potent effect on promoting cell apoptosis in HepG2 cells, which was associated with the activation of p53-mediated apoptosis pathway.
通讯机构：
[Linling Li] S;School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, Wuhan 430048, China<&wdkj&>College of Biology and Agricultural Resources, Huanggang Normal University, Huanggang 438000, China<&wdkj&>National R&D Center for Se-Rich Agricultural Products Processing, Wuhan Polytechnic University, Wuhan 430023, China<&wdkj&>Author to whom correspondence should be addressed.
期刊：
Journal of the Science of Food and Agriculture,2022年102(4):1707-1718 ISSN：0022-5142
通讯作者：
Xu, F.
作者机构：
[Gui, Jia-Ying; Xu, Feng; Gou, Yuanyuan] Yangtze Univ, Coll Hort & Gardening, Jingzhou 434025, Peoples R China.;[Cheng, Shuiyuan; Rao, Shen] Wuhan Polytech Univ, Natl R&D Ctr Se Rich Agr Prod Proc Technol, Sch Modern Ind Selenium Sci & Engn, Wuhan 430023, Peoples R China.
通讯机构：
[Feng Xu; Feng Xu Feng Xu Feng Xu] C;[Shuiyuan Cheng; Shuiyuan Cheng Shuiyuan Cheng Shuiyuan Cheng] S;School of Modern Industry for Selenium Science and Engineering, National R&D Center for Se-rich Agricultural Products Processing Technology, Wuhan Polytechnic University, Wuhan, 430023 China<&wdkj&>College of Horticulture and Gardening, Yangtze University, Jingzhou, China
