摘要：
Lotus root is a widely popular aquatic vegetable with edible and medicinal values. Here we report the structure and lipid-lowering activity of two lotus root polysaccharides LRW (lotus root polysaccharide by water extraction) and LRA (lotus root polysaccharide by alkali extraction), that were extracted by aqueous and alkaline solution respectively. The results showed that the yield of polysaccharide from lotus root could be significantly improved by alkali extraction. Basic composition and structural characterization showed that the total sugar contents of LRW and LRA were 96.83 % and 73.66 %, and the molecular weights were 2.464 × 10 5 Da and 1.727 × 10 5 Da, respectively. LRW and LRA had the similar structure that the main backbone consisted of →4)-α-D-Glcp-(1→ with branches at C-6 site. Both LRW and LRA could scavenge DPPH and hydroxyl radicals effectively, and have strong adsorption capacity to cholate salts in a concentration-dependent manner. In HepG2 cells, LRW and LRA inhibited the accumulation of lipid droplets induced by oleic acid, and increased the activity of T-SOD and CAT, meanwhile, reduced the level of MDA, TC and TG, showing good lipid-lowering activity. In comparison, the lipid-lowering effect of LRA was better than that of LRW. In addition, gene sequencing and RT-PCR showed that AMPK, ACC, PPARα and CPT-1 were essential for LRA to exert a lipid-lowering effect. This study provides a theoretical basis for the extraction and lipid-lowering application of lotus root polysaccharides.
Lotus root is a widely popular aquatic vegetable with edible and medicinal values. Here we report the structure and lipid-lowering activity of two lotus root polysaccharides LRW (lotus root polysaccharide by water extraction) and LRA (lotus root polysaccharide by alkali extraction), that were extracted by aqueous and alkaline solution respectively. The results showed that the yield of polysaccharide from lotus root could be significantly improved by alkali extraction. Basic composition and structural characterization showed that the total sugar contents of LRW and LRA were 96.83 % and 73.66 %, and the molecular weights were 2.464 × 10 5 Da and 1.727 × 10 5 Da, respectively. LRW and LRA had the similar structure that the main backbone consisted of →4)-α-D-Glcp-(1→ with branches at C-6 site. Both LRW and LRA could scavenge DPPH and hydroxyl radicals effectively, and have strong adsorption capacity to cholate salts in a concentration-dependent manner. In HepG2 cells, LRW and LRA inhibited the accumulation of lipid droplets induced by oleic acid, and increased the activity of T-SOD and CAT, meanwhile, reduced the level of MDA, TC and TG, showing good lipid-lowering activity. In comparison, the lipid-lowering effect of LRA was better than that of LRW. In addition, gene sequencing and RT-PCR showed that AMPK, ACC, PPARα and CPT-1 were essential for LRA to exert a lipid-lowering effect. This study provides a theoretical basis for the extraction and lipid-lowering application of lotus root polysaccharides.
摘要：
A novel peptide attenuating skeletal muscle atrophy was prepared, identified, screened from corn and its molecular mechanism was explored using two-step enzymatic hydrolysis, molecular docking, and sarcopenia mice model. The results showed that the DPPH free radical scavenging rate of corn peptides (CPs) was 45.20 % under the optimum preparation conditions. Fifty-one peptide fragments were identified from CPs, among which QQPIVGGA, QYQLPSY, LQQQLL, and LQQQQL presented superior affinity with mTORC1 and FOXO in molecular docking. LQQQLL (0.02 mM) significantly increased the proliferative activity of senescent C2C12 cells by 41.67 % compared with the model group ( P < 0.05), showing the potential to attenuate skeletal muscle atrophy. The sarcopenia mice model results indicated that CPs and LQQQLL significantly improved the content of total superoxide dismutase (T-SOD), skeletal muscle mass index (SMI), and decreased the level of malondialdehyde (MDA), tumor necrosis factor (TNF)-α, muscle atrophy protein Fbox-1 (Atrogin-1), and 8-hydroxydeoxyguanosine (8-OHdG) ( P < 0.05). CPs and LQQQLL also markedly increased the cross-sectional muscle area and the relative content of type II muscle fibers in sarcopenia mice. Additionally, CPs and LQQQLL significantly up-regulated the expression levels of PI3K, AKT and mTOR proteins ( P < 0.05), reduced the proliferation of Proteobacteria , Actinobacteriota , Desulfobacterota, and Staphylococcus and promoted the proliferation of Bacteroidota, and Lactobacillus . In conclusion, CPs and LQQQLL could activate the PI3K/AKT/mTOR signaling pathway, and reduce the proliferation of pathogens and promote the proliferation of intestinal microorganisms, thus improving the attenuation of skeletal muscle.
A novel peptide attenuating skeletal muscle atrophy was prepared, identified, screened from corn and its molecular mechanism was explored using two-step enzymatic hydrolysis, molecular docking, and sarcopenia mice model. The results showed that the DPPH free radical scavenging rate of corn peptides (CPs) was 45.20 % under the optimum preparation conditions. Fifty-one peptide fragments were identified from CPs, among which QQPIVGGA, QYQLPSY, LQQQLL, and LQQQQL presented superior affinity with mTORC1 and FOXO in molecular docking. LQQQLL (0.02 mM) significantly increased the proliferative activity of senescent C2C12 cells by 41.67 % compared with the model group ( P < 0.05), showing the potential to attenuate skeletal muscle atrophy. The sarcopenia mice model results indicated that CPs and LQQQLL significantly improved the content of total superoxide dismutase (T-SOD), skeletal muscle mass index (SMI), and decreased the level of malondialdehyde (MDA), tumor necrosis factor (TNF)-α, muscle atrophy protein Fbox-1 (Atrogin-1), and 8-hydroxydeoxyguanosine (8-OHdG) ( P < 0.05). CPs and LQQQLL also markedly increased the cross-sectional muscle area and the relative content of type II muscle fibers in sarcopenia mice. Additionally, CPs and LQQQLL significantly up-regulated the expression levels of PI3K, AKT and mTOR proteins ( P < 0.05), reduced the proliferation of Proteobacteria , Actinobacteriota , Desulfobacterota, and Staphylococcus and promoted the proliferation of Bacteroidota, and Lactobacillus . In conclusion, CPs and LQQQLL could activate the PI3K/AKT/mTOR signaling pathway, and reduce the proliferation of pathogens and promote the proliferation of intestinal microorganisms, thus improving the attenuation of skeletal muscle.
摘要：
Previous studies have demonstrated corilagin’s inhibitory effects on the growth of various cancer cells. Given the limited research on corilagin’s impact on ovarian cancer, a particularly deadly gynecological malignancy, this study aimed to investigate corilagin’s influence on A2780 ovarian cancer cell apoptosis and its underlying mechanisms. The goal was to evaluate corilagin’s potential as a therapeutic agent for ovarian cancer. The results of the CCK-8 assay showed that corilagin inhibited the proliferation of A2780 ovarian cancer cells while exhibiting lower toxicity to normal ovarian surface epithelial cells (IOSE-80). We found that corilagin significantly altered the A2780 cell cycle, decreasing the proportion of cells in the G0/G1 and G2/M phases and inducing cell cycle arrest in the S phase. At low concentrations, corilagin induced apoptosis in A2780 cells, accompanied by a decline in mitochondrial membrane potential and calcium influx. Transcriptome sequencing analysis identified differentially expressed apoptosis-related genes in corilagin-treated A2780 cells, primarily within the PI3K-AKT pathway. Furthermore, qPCR and Western blot results confirmed the upregulation of p53 and Bax genes and the downregulation of BCL-2. Corilagin also increased the expression of apoptotic factors caspase-9, caspase-3, PUMA, and cytochrome C, indicating its ability to induce apoptosis. Overall, corilagin effectively inhibited A2780 cell proliferation, induced cell cycle arrest, and triggered apoptosis. Its anti-tumor effect in vitro suggests its potential as a therapeutic agent for ovarian cancer A2780, especially through the PI3K/p53 pathway.
关键词：
Viable but non-culturable state;Transcriptomic-proteomic;Sodium hypochlorite;Salmonella Enteritidis
摘要：
Viable but non-culturable (VBNC) bacteria after chlorination disinfection pose a considerable threat to the public health and environment. The current work aimed to uncover the stress adaptation mechanisms of VBNC Salmonella Enteritidis to sodium hypochlorite. In this study, we investigated the morphology, gene expressions and proteomic profile in VBNC S. Enteritidis. It demonstrated that 109 cells/mL of bacteria could transition into the VBNC state after exposure to 50 mg/L chlorine for 2.5 h. The VBNC state cells exhibited cellular membrane impairment, decreased size, and intracellular ATP depletion compared to the culturable cells. In the VBNC state cells, there was a significant increase in intracellular reactive oxygen species (ROS) levels and NAD+/NADH ratios. This observation suggested an imbalance in the intracellular redox status of the VBNC bacteria. Transcriptome and proteomic analysis revealed significant upregulation of the resistance-nodulation-division (RND) efflux systems (arcA, tolC, ramA), oxidative stress response genes (soxR, trxA, grxB), DNA repair genes (lexA, radA, mutH, mutL), and virulence factor genes (sseA, sseL, eutS, and eutE). Our findings indicated that it is important to formulate disinfection protocols that are specifically designed for food processing plants and healthcare facilities, focusing on implementing a more thorough disinfection method to effectively eradicate VBNC cells.
作者：
Yan Yang;Yao Liu;Cheng Chen;Ruifang Wu;Qingmei Pan;...
期刊：
Journal of Food Science,2025年90(8):e70485 ISSN：0022-1147
通讯作者：
Danjun Guo
作者机构：
[Hongxun Wang; Yao Liu; Cheng Chen; Ruifang Wu; Yan Yang; Yang Yi; Wei Xu; Danjun Guo] College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, China;[Hongxun Wang; Yao Liu; Cheng Chen; Ruifang Wu; Yan Yang; Yang Yi; Wei Xu; Danjun Guo] Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan, China;[Qingmei Pan] Hongan County Public Inspection and Testing Center, Hongan, China
通讯机构：
[Danjun Guo] C;College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, China<&wdkj&>Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan, China
关键词：
EGCG;WPI;mechanism;sarcopenia
摘要：
With the increasing aging population, there is a growing concern regarding the impact of skeletal muscle decay on the quality of life of the elderly. In this study, the anti-sarcopenia effect of the whey protein isolate-epigallocatechin gallate (WPI-EGCG) complex and its underlying mechanisms were investigated using a D-galactose induced senescence C2C12 cell model and skeletal muscle sarcopenia mouse model. The results showed that the optimal preparation conditions of the complex were pH 5.5, reaction time 1.5 h, and WPI:EGCG = 1:2.5. Under this condition, the DPPH free radical scavenging rate of the complex was 71.61%, and the protein digestibility was 80.95%. Compared with WPI, the antioxidant activity of the complex was significantly increased by 66.23%, and the protein digestibility was significantly decreased by 5.39% (p < 0.05). After the intervention with 0.32 mol/L and 0.16 mol/L D-galactose, the cell proliferation rate of 4.0 mg/mL WPI-EGCG complex treatment was significantly increased by 63.81% and 69.92% compared with the model group (p < 0.05), respectively. In addition, gavage of a low dose WPI-EGCG complex (250 mg/kg/d.bw) significantly increased skeletal muscle mass index (SMI) and muscle cross-sectional area (p < 0.05), and improved muscle mass and muscle fiber morphology in the sarcopenia mouse model compared with the model group. Compared with the model group, the low-dose WPI-EGCG complex significantly increased SOD activity by 16.14% and decreased 8-hydroxydeoxyguanosine (8-OHdG) content by 17.18% (p < 0.05), which was beneficial to reduce the oxidative stress level of mice. In addition, the protein expression of PI3K was increased after gavage of a low dose WPI-EGCG complex compared with the model group. After gavage of a high dose of the WPI-EGCG complex, the expression of AKT and mTOR protein was significantly increased compared with the model group (p < 0.05). In conclusion, the WPI-EGCG complex ameliorated the inhibitory effect of D-galactose on protein synthesis in mouse skeletal muscle by up-regulating the phosphorylation levels of PI3K, AKT, and mTOR proteins. It can promote protein anabolism in the skeletal muscle of mice, thereby improving aging-induced skeletal muscle decay. It provided new ideas for improving skeletal muscle health and quality of life in the elderly.
摘要：
Vibrio parahaemolyticus is a common foodborne pathogen with drug-resistant strains now widespread. The use of phages to control resistant bacteria is a promising means of reducing public health pressure. In this study, V. parahaemolyticus phage 460s1 was isolated, which was active over a wide range of temperature (30-50 degrees C) and pH (3-10). It exhibited a specific host range, lysing 16 of the 23 strains of V. parahaemolyticus. The phage 460s1 can effectively inhibit the growth of V. parahaemolyticus in shrimp at 15 degrees C and 25 degrees C, and bacterial count decreased by 3.46 log colony-forming unit/g at multiplicity of infection of 1000 at 24 h under 15 degrees C. The phage 460s1 genome was sequenced, and it contains 105 open reading frames (ORFs), of which ORF 53 encodes putative endolysin. The ORF 53 protein was successfully expressed in Escherichia coli and reduced the optical density at 600 nm of host bacteria from 0.82 to 0.58 within 60 min at a concentration of 10 mu mol/L. The endolysin also showed lytic activity against 20 strains of antimicrobial-resistant V. parahaemolyticus. Therefore, bacteriophage 460s1 and its endolysin are of great significance for the prevention and control of V. parahaemolyticus.
摘要：
Storage conditions affect the metabolome composition and quality of tobacco leaf and, therefore, its economic value. The present study was designed to reveal tobacco leaves’ dynamic phytochemical and metabolite profile changes under three different storage conditions: natural (NT), mechanical (MC), and air-conditioning (AC). The 210,003 grade (Hubei Central Tobacco) was selected as the experimental material, and the changes in iodine value absorbance (IV), pH, polyphenols, plastid pigments, conventional chemical compositions, and metabolite profile were analyzed at different times (T0, starting day; T1, three months; T2, five months; and T3, nine months) during storage. The IV significantly increased with the storage duration, while the pH, polyphenols, and stromal pigments had the opposite trends. Lutein, β-carotene, and chlorogenic acid were significantly less degraded under MC and AC than NT. Neoxanthin and chlorophyll b were completely degraded at T3. The nicotine, total sugar, reducing sugar, and chlorine content significantly varied along with the storage duration, reaching their maximum values at T2 under MC and AC. The sugar/base ratio at T3 under MC and AC was 8.53 and 8.44, respectively, higher than in NT (5.85). LC-MS-based untargeted metabolomics analysis identified 124‒224, 138‒180, and 110‒153 significant differential accumulated metabolites (DAMs) under NT, MC, and AC, respectively. Biosynthesis of secondary metabolites was significantly induced under the three storage conditions between T0 and T3. Glutathione metabolism and oxidative phosphorylation were induced under NT. Biosynthesis of terpenoids and steroids was highly induced under AC. Our findings may facilitate the optimization of the storage conditions for better preservation of tobacco leaves. Not applicable.
通讯机构：
[Min, T ] W;Wuhan Polytech Univ, Coll Food Sci & Engn, Wuhan 430023, Peoples R China.
关键词：
Salicylic Acid;Fresh-cut Chinese water chestnuts;Yellowing;Browning;Phenylpropane metabolic;Transcriptome analysis
摘要：
Fresh-cut Chinese water chestnuts (CWCs) are susceptible to yellowing and browning, which degrades their overall quality and palatability. Therefore, there is an urgent need to develop effective methods and techniques to maintain their color and freshness. This study aimed to analyze the mechanisms underlying the effects of salicylic acid (SA) treatment on the quality deterioration of fresh-cut CWCs during storage. Soaking fresh-cut CWCs in 3.5 mmol of SA for 40 min and subsequently storing them delayed the yellowing of fresh-cut CWCs. This treatment also mitigated weight loss and loss of soluble solids. In addition, SA treatment enhanced the accumulation of total phenolics by promoting the activity of phenylalanine ammonia-lyase (PAL) and concomitantly suppressing the activities of browning-associated enzymes (PPO and POD). Meanwhile, the application of SA increased the activity of antioxidant enzymes such as SOD and CAT while limiting the accumulation of reactive oxygen species (ROS). Moreover, SA treatment delayed the yellowing and browning of fresh-cut CWCs by down-regulating the expression of CwCHS1 , CwCHS2 , CwCHS3 , CwCHI1 , CwCHI2 , CwMYC2 , CwERF5-like , and CwERF069-like and by limiting the synthesis of flavonoids. Finally, SA treatment upregulated the expression of the ERF transcription factors CwAP2/ERF , CwERF1 , CwERF4A , and CwERF4B and concurrently promoted ethylene biosynthesis, which, in turn, accelerated the senescence and microbial growth of fresh-cut CWCs.
Fresh-cut Chinese water chestnuts (CWCs) are susceptible to yellowing and browning, which degrades their overall quality and palatability. Therefore, there is an urgent need to develop effective methods and techniques to maintain their color and freshness. This study aimed to analyze the mechanisms underlying the effects of salicylic acid (SA) treatment on the quality deterioration of fresh-cut CWCs during storage. Soaking fresh-cut CWCs in 3.5 mmol of SA for 40 min and subsequently storing them delayed the yellowing of fresh-cut CWCs. This treatment also mitigated weight loss and loss of soluble solids. In addition, SA treatment enhanced the accumulation of total phenolics by promoting the activity of phenylalanine ammonia-lyase (PAL) and concomitantly suppressing the activities of browning-associated enzymes (PPO and POD). Meanwhile, the application of SA increased the activity of antioxidant enzymes such as SOD and CAT while limiting the accumulation of reactive oxygen species (ROS). Moreover, SA treatment delayed the yellowing and browning of fresh-cut CWCs by down-regulating the expression of CwCHS1 , CwCHS2 , CwCHS3 , CwCHI1 , CwCHI2 , CwMYC2 , CwERF5-like , and CwERF069-like and by limiting the synthesis of flavonoids. Finally, SA treatment upregulated the expression of the ERF transcription factors CwAP2/ERF , CwERF1 , CwERF4A , and CwERF4B and concurrently promoted ethylene biosynthesis, which, in turn, accelerated the senescence and microbial growth of fresh-cut CWCs.
关键词：
water caltrop;origins;nutritional quality;biological activity;antioxidant capacity
摘要：
This study analyzed eight origins of water caltrop: HH; XG; XT; ST; JY; CZ; YN; JX. The evaluations focused on visual appearance, nutritional quality, and bioactive substances. Additionally, the shells and pulp of the JY were examined for the same parameters. The results demonstrated that the JY exhibited the highest total phenolic content (121.74 mg GAE/100 g) and total flavonoid content (196.67 mg GAE/100 g). The XG demonstrated the highest water content (87.35%) and soluble protein content (15.36 mg/g). JX exhibits the highest total phenolic and flavonoid content, as well as the strongest DPPH radical scavenging rate in the fruit pulp, indicating its superior biological activity and antioxidant capacity compared to water caltrop from other regions. In addition, JX has the highest soluble solids and sugar content in fruit pulp, indicating a sweeter taste. The YN exhibited the highest pulp starch and lowest water content. Principal component analysis revealed that the pulp of the ST and the shell of the JY scored the highest. These findings provide valuable insights for evaluating and processing the nutritional quality of water caltrop from different sources and provide a theoretical basis for consumers to choose water caltrop according to their needs.
作者机构：
[Shao, Jianbo; Hou, Wenfu; Zhang, Chenxi; Ai, Youwei] Hubei Key Laboratory for Processing and Transformation of Agricultural Products, College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, PR China;[Wang, Hongxun] College of Biological and Pharmaceutical Engineering, Wuhan Polytechnic University, Wuhan, Hubei 430023, PR China;[Han, Yahong] Hubei Key Laboratory for Processing and Transformation of Agricultural Products, College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, PR China. Electronic address: yahonghan2019@hotmail.com;[Hou, Wenfu] Hubei Jingchu Specialty Food Industry Technology Research Institute, Jingzhou, Hubei 434000, PR China. Electronic address: houwenfu@whpu.edu.cn
通讯机构：
[Hou, Wenfu; Han, Yahong] H;Hubei Key Laboratory for Processing and Transformation of Agricultural Products, College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, PR China. Electronic address:;Hubei Jingchu Specialty Food Industry Technology Research Institute, Jingzhou, Hubei 434000, PR China. Electronic address:
关键词：
Duck meat;Gel properties;Pre-gelatinization;Sausage;Whole Pueraria power
摘要：
Pueraria containing starch, dietary fiber, and polyphenols, has the potential to be a functional ingredient, but its starch requires modification to overcome limitations and enhance its quality. To address this, we applied pre-gelatinization treatment to whole Pueraria powder (WP) to enhance its functionality. The impact of WP and pre-gelatinized Pueraria powder (PWP) on the texture, rheology, and microstructure of duck sausage was investigated. PWP improved the quality deterioration caused by WP in duck sausages. SEM images showed that sausages with PWP had a more compact and ordered structure than those with WP. To elucidate its gelation mechanism, the effects of WP and PWP on the structure of myofibrillar protein (MP), gel characteristics, and solubility were investigated. FT-IR results indicated that PWP promoted the conformational transition of myofibrillar proteins to α-helix, enhancing structural stability. The finding of this study suggests that PWP could serve as a functional ingredient in meat products.
Pueraria containing starch, dietary fiber, and polyphenols, has the potential to be a functional ingredient, but its starch requires modification to overcome limitations and enhance its quality. To address this, we applied pre-gelatinization treatment to whole Pueraria powder (WP) to enhance its functionality. The impact of WP and pre-gelatinized Pueraria powder (PWP) on the texture, rheology, and microstructure of duck sausage was investigated. PWP improved the quality deterioration caused by WP in duck sausages. SEM images showed that sausages with PWP had a more compact and ordered structure than those with WP. To elucidate its gelation mechanism, the effects of WP and PWP on the structure of myofibrillar protein (MP), gel characteristics, and solubility were investigated. FT-IR results indicated that PWP promoted the conformational transition of myofibrillar proteins to α-helix, enhancing structural stability. The finding of this study suggests that PWP could serve as a functional ingredient in meat products.
摘要：
Chinese water chestnuts (CWCs) have high nutritional value and are important in the field of food and medicine. However, there may be significant differences between CWCs from different regions. This study focused on the differences in nutritional quality and functional active substance content of CWCs from nine different origins in China and established an evaluation method to assess these differences. It was found that the total phenolic and total flavonoid contents of CWCs peel were much higher than those of pulp, with the peel of CWCs from origin II having the highest total phenolic content and a high DPPH (2,2-Diphenyl-1-picrylhydrazyl) radical scavenging rate. The starch content of the pulp of CWCs from origin V was significantly higher than that in the other origins, and the peel from origin IX and the pulp from origin IV had the highest soluble sugar levels. Principal component analysis (PCA) revealed that the peel quality was primarily affected by the browning degree, soluble solids, and antioxidant capacity, while the pulp exhibited a stronger correlation with total flavonoids and protein. The comprehensive evaluation demonstrated that origin I, origin VII, and origin IX were relatively high-quality peel resources, while origin II, origin V, and origin VIII had better pulp quality than the other groups. This study aimed to elucidate the differences between various production areas of CWCs and provide a reference for the deep processing of CWCs.
摘要：
In this work, a nanocomposite film, designated as CS/PA, was fabricated by integrating chitosan (CS), porphyrinic porous coordination network (PCN), and silver nanoparticles (AgNPs). PCN modified AgNPs was denoted as PCN-AgNPs (PA). The synthesis of PA was verified through transmission electron microscope, Zeta potential, hydrated particle size, element mapping. Furthermore, varying concentrations of PA (0.3 %, 0.4 %, 0.5 %, and 0.6 % w /w) were integrated into the CS matrix to preparate the CS/PA nanocomposite film. The experimental data demonstrated a significant enhancement ( p < 0.05) in the tensile strength and elongation at break of the nanocomposite films, while water vapor permeability and water solubility significantly decreased (p < 0.05) as the PA content increased. Additionally, the CS/PA film showed good antibacterial properties against both gram-positive ( Staphylococcus aureus ) and gram-negative ( Escherichia coli ) bacteria. Notably, the CS/PA film effectively retarded the spoilage of fresh fish slices. The silver migration from the CS/PA film, measured at 33.02 μg/L, was found to be within the permissible limits set by the USEPA. Consequently, the CS/PA nanocomposite film holds immense promise for applications in food packaging industry.
In this work, a nanocomposite film, designated as CS/PA, was fabricated by integrating chitosan (CS), porphyrinic porous coordination network (PCN), and silver nanoparticles (AgNPs). PCN modified AgNPs was denoted as PCN-AgNPs (PA). The synthesis of PA was verified through transmission electron microscope, Zeta potential, hydrated particle size, element mapping. Furthermore, varying concentrations of PA (0.3 %, 0.4 %, 0.5 %, and 0.6 % w /w) were integrated into the CS matrix to preparate the CS/PA nanocomposite film. The experimental data demonstrated a significant enhancement ( p < 0.05) in the tensile strength and elongation at break of the nanocomposite films, while water vapor permeability and water solubility significantly decreased (p < 0.05) as the PA content increased. Additionally, the CS/PA film showed good antibacterial properties against both gram-positive ( Staphylococcus aureus ) and gram-negative ( Escherichia coli ) bacteria. Notably, the CS/PA film effectively retarded the spoilage of fresh fish slices. The silver migration from the CS/PA film, measured at 33.02 μg/L, was found to be within the permissible limits set by the USEPA. Consequently, the CS/PA nanocomposite film holds immense promise for applications in food packaging industry.
摘要：
Cold-induced sweetening (CIS) results in browning and acrylamide formation in fried potato products. beta-Amylase (BAM) and vacuolar invertase (INV) are crucial for starch-sugar conversion in cold-stored potatoes. This research investigates the effects of salicylic acid (SA) treatment on the CIS of potatoes and gene regulation during this process. The findings revealed that the SA treatment significantly alleviated CIS by suppressing StBAM1 and StINV1 expression in potato. Moreover, the expression of two transcription factors (TFs), StAP2/ERF and StNAC2, was inhibited by SA treatment. Transient overexpression of StAP2/ERF (AP2: APETALA2; ERF: ethylene responsive factor) and StNAC2 in tobacco leaves increased the expression of NtBAM1 and NtINV, thus promoting starch-sugar conversion. Furthermore, the beta-glucuronidase (GUS) activity demonstrated that StAP2/ERF and StNAC2 increased the promoter activity of StBAM1 and StINV1. This study identifies new TFs in CIS regulation and provides new ideas for alleviating CIS in potato. Graphical Abstract
通讯机构：
[Min, T ] W;Wuhan Polytech Univ, Coll Food Sci & Engn, Wuhan 430023, Peoples R China.
关键词：
Cinnamaldehyde;Fresh -cut Chinese water chestnuts;Reactive oxygen species (ROS);AsA-GSH cycle
摘要：
The quality of fresh -cut Chinese water chestnuts (CWCs) rapidly deteriorates with prolonged storage time, thus affecting its commercial value. This study aimed to investigate the effect of cinnamaldehyde (CA) treatment on the quality of fresh -cut CWCs and its mechanism of action. CA treatment maintained good appearance and higher total soluble solids content (TSS) of fresh -cut CWCs and also significantly inhibited microbial proliferation, respiration, phenylalanine ammonia-lyase activity (PAL) and enzymatic browning substance content. Moreover, CA treatment increased the antioxidant capacity and defense function -related enzyme activities (PPO and POD) of fresh -cut CWCs, and suppressed center dot OH production rate and MDA content. Meanwhile, CA treatment significantly increased the content of antioxidant compounds and enzyme activities of the AsA-GSH cycle system. In conclusion, CA can inhibit surface discoloration of fresh -cut CWCs and extend their shelf life, thus increasing their commercial value.
摘要：
The myofibrillar protein (MP) of duck meat is prone to excessive oxidation during thermal processing, resulting in a decline in its overall quality. In this paper, the effect of shikimic acid on the oxidative structure of duck muscle fibrin was studied. The findings showed that, at a mass ratio of 1:50,000 (g/g) between shikimic acid and MP, the carbonyl content of MP was reduced by 74.20%, while the sulfhydryl content was increased by 73.56%. MP demonstrated the highest denaturation temperature, whereas its thermal absorption was the lowest. The percentage of α-helixes and β-sheets increased by 16.72% and 24.74%, respectively, while the percentage of irregular structures decreased by 56.23%. In addition, the surface hydrophobicity index of MP exhibited a significant decrease (p < 0.05), while there was a significant increase in its free radical-scavenging ability (p < 0.05). Molecular fluorescence spectrum analysis showed that shikimic acid could bind to MP, altering the internal environment of MP and enhancing its thermal stability. FTIR analysis showed that shikimic acid could enhance the distribution of protein particle sizes by reducing irregular structures, the proportion of β-rotation, and the degree of protein aggregation. It is hoped that this research can offer scientific support for improving meat processing technology.
摘要：
The sous-vide technique is increasingly used to improve the quality of poultry meat; the study aimed to compare the quality of traditional and sous-vide marinated (SVM) duck drumsticks by analyzing the sensory-related, nutritional, storage-related, and in vitro digestive-related quality of duck meat. The results showed that the sensory quality scores of color, odor, and appearance, L(*) and a(*) values of duck drumsticks in SVM group were significantly increased compared with the traditional marinated (TM) group (t-test, p<0.05, the same below), and the b* values on the outside and inside of duck drumsticks were decreased by 22.47% and 38.04%, respectively. Compared with TM group, hardness, springiness, chewiness, adhesion, cohesion, and resilience of duck drumsticks in SVM group decreased by 43.32%, 29.52%, 65.08%, 62.35%, 20.23%, and 30.33%, respectively. The moisture content and total fat content of duck drumsticks in SVM group were significantly higher than those in TM group (p<0.05), and the protein loss, total volatile basic nitrogen, and thiobarbituric acid reactive substances values were decreased by 61.4%, 25.86%, and 20.45%, respectively. The results of in vitro digestion experiments showed that the content of free sulfhydryl groups of duck drumsticks in SVM group was significantly increased (p<0.05), and the contents of Schiff base and carbonyl groups were significantly decreased compared with the TM group (p<0.05). In conclusion, the SVM technology could significantly improve the sensory-related qualities, reduce the loss of nutrients, and improve the storage-related qualities of duck drumsticks. This study provided theoretical reference for the high-value application of SVM technology in duck meat.
摘要：
This research aimed to evaluate the effects of freeze-drying (FD), hot air drying (HAD), hot air drying combined with baking (HADB) on the color, antioxidant activity, thermal and pasting properties, as well as volatile compounds of whole lotus root powders (WLRPs). The highest browning degree and antioxidant activity of WLRP was obtained by HAD at 80 degrees C for 6 h. The gelatinization temperatures of the FD sample were higher than those of the HAD and HADB samples. WLRP prepared by HADB at 120 degrees C for 5 min had the highest trough and final viscosities. Furthermore, headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) analysis showed that 125 and 97 volatile compounds were identified from WLRPs in dried and hydrated states, respectively. The types of identified compounds were the most in dried HADB, followed by dried HAD and FD, which were also affected by the drying temperature and time. The hydration treatment led to an increase in the detected compounds from the FD sample and a decrease in those from the HAD and HADB samples. These observations indicated that the quality of WLRPs depended on the drying technique and conditions, which could be useful for selecting an appropriate drying method to prepare desirable WLRPs products.
通讯机构：
[Min, T ] W;Wuhan Polytech Univ, Coll Food Sci & Engn, Wuhan, Peoples R China.;Wuhan Polytech Univ, Hubei Key Lab Proc & Transformat Agr Prod, Wuhan, Peoples R China.
关键词：
Chinese water chestnut;fresh-cut;methyl jasmonate;quality;yellowing
摘要：
Fresh-cut Chinese water chestnuts (CWCs) are susceptible to yellowing and browning during storage due to mechanical damage and the loss of protective outer skin, adversely affecting their marketability and shelf life. Methyl jasmonate (MeJA) is currently extensively used for food preservation, but it has not been used in Chinese water chestnuts. This study investigated the effect of MeJA treatment on the quality of fresh-cut CWCs. Fresh-cut CWCs immersed in 20 μM MeJA solution for 10min and stored at 10°C for 5d effectively delayed the yellowing process, reduced the respiration rate, and minimized the weight and soluble solids loss during storage. In addition, MeJA treatment induced the activities of superoxide dismutase (SOD) and catalase (CAT), which improved the antioxidant capacity of fresh-cut CWCs and inhibited the generation of reactive oxygen species (ROS). Meanwhile, MeJA treatment inhibited the activities of phenylalanine aminotransferase (PAL), polyphenol oxidase (PPO) and peroxidase (POD). The results of quantitative real-time PCR (qRT-PCR) showed that MeJA down-regulated the expression of CwCHS1, CwCHS2, CwCHS3 and CwCHI2 in freshly cut CWCs and inhibited the accumulation of flavonoids, thus delaying the surface discoloration of freshly cut CWCs.
摘要：
In this study, "Honghu White Lotus", "Red Lotus (HH)", "Hunan Cunshan Lotus (CS)", "Wuyi Xuanlian", "Space Lotus 36", "Fujian Jianning White Lotus (JB)", "Jiangsu Yangzhou Lotus (JY)", and "Suzhou Dongshan Lotus" were selected as experimental subjects. The lotus seed flesh and lotus plumule of each cultivar were selected for nutritional quality and functional active substance analyses. Comparing different cultivars of lotus seeds, the protein and crude fat contents of JY flesh were the highest at 65.59 mg/g and 13%, respectively. The VC content of JB flesh and lotus plumule is the highest at 41.56 mg/g and 204.29 mg/g, respectively. JB flesh has the lowest soluble sugar content, at 17.87 mg/g, while HB's lotus plumule and flesh have the highest content, at 33.67 mg/g and 29.62 mg/g, respectively. There was no significant difference in the crude fat content of the flesh and lotus plumule among the eight cultivars. TK flesh and lotus plumule have the highest amylose content, at 23.67 mg/g and 76.81 mg/g, respectively. Among them, the total starch content of JB (476.17 mg/g) was relatively high, whereas its amylose content was only 26.09 mg/g. Lower amylose content makes it less prone to aging. The total phenolic and flavonoid contents of the JY lotus plumule were the highest, at 18.64 and 21.04 mg/g, respectively. The alkaloid content of CS, HH, and JY was relatively high at 20.01, 19.29, and 18.68 mg/g, respectively. These can provide a consultation for the estimation and processing of the nutritional quality of different lotus seeds.
