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：
black rice anthocyanin;colour response;preservation coating
摘要：
This study developed a multifunctional intelligent film based on modified polysaccharides/gelatin (Ge) for freshness monitoring of Seriola aureovittata fillets. Structural characterization confirmed the successful synthesis of amidated pectin (AP) and oxidized carboxymethyl cellulose (OCMC). The black rice anthocyanin (BRA) pH indicator exhibited a distinct chromatic transition from light pink to dark purple across pH 3-11. Fourier transform infrared spectroscopy revealed that hydrogen bonding interactions between film components facilitated the formation of homogeneous matrices with a smooth surface morphology. Additionally, all film formulations exhibited strong oxidant activity against DPPH radical. Among all the fabricated Ge/AP/OCMC + BRA composites, the 5% BRA-incorporated film (Ge/AP/DC-5%) demonstrated optimal performance characteristics: enhanced mechanical strength (18.65 MPa tensile strength), superior hydrophobicity (127 +/- 0.20 degrees contact angle), improved barrier properties (3.51 x 10-10 g/m<middle dot>s<middle dot>Pa water vapour permeability) and pronounced colorimetric responses to pH variations, ammonia and dimethylamine. Besides, Ge/AP/DC-5% film could effectively monitor the freshness of S. aureovittata fillet during 4 degrees C storage, with its colour turning from black (Day 0) to dark brown (Day 3) and light brown (Day 6) for freshness, moderate corruption and complete corruption, respectively. Meanwhile, all the other film formulations could also prevent the deterioration of S. aureovittata fillet in textural properties during 4 degrees C storage for 6 days. These findings demonstrate the dual functionality of Ge/AP/DC-5% as both active barrier and intelligent indicator in food packaging systems.
通讯机构：
[Guo, DJ ] W;Wuhan Polytech Univ, Coll Food Sci & Engn, Wuhan 430040, Peoples R China.
关键词：
carbonyls;fatty acids;sous vide;TBARS
摘要：
The laws and interrelationships of lipid and protein oxidation in duck meat during sous vide cooking (SVC) are still unclear. In this study, the oxidation mechanisms of the muscle of duck legs during SVC were investigated from the aspects of fatty acid (FA) profile, antioxidant system activity, enzyme activity, and iron element. Lipid oxidation predominantly occurred within the initial 0-2 h of the SVC process, during which the Thiobarbituric acid reactive substances (TBARS) value escalated to 10-fold of its initial level. Protein oxidation was mainly observed between 0 and 4 h, with the carbonyl content increasing by 23.3%. The FAs profile underwent changes primarily within the initial 0-2 h, and then their proportions continued to evolve in a manner that was favorable for oxidative stability. Following 4 h of SVC, the scavenging rates of <middle dot>OH and DPPH<middle dot> free radicals decreased to the lowest, decreasing by 92.9% and 45.6%. As cooking time increased, lipoxygenase activity increased by more than six times, while Total superoxide dismutase (T-SOD) and GSH-Px activity decreased by 31.7% and 75.2%, respectively. The heme iron content was decreased by 26.1% after 8 h of SV treatment. These data can provide a theoretical foundation for optimizing parameters of the SVC process and improving the oxidative stability of SVC meat products.
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：
Due to the lack of preservation technology and cold chain logistics, the decay loss rate of fruits and vegetables is surprisingly high. To meet the demands of environmental protection and food preservation, sustainable coating materials that fabricated by biowaste to wealth approach can efficiently cover the challenges. Hence, quaternary ammonium lotus root residue celluloses (QACs) were homogeneously synthesized by reacting cellulose with 3-chloro-2-hydroxypropyltrimethylammonium chloride for 24 h. In terms of the chemical structure, morphology, rheological property and biocompatibility as well as antimicrobial ability, QACs were characterized. The antibacterial mechanism was investigated at cellular level via disruption of membrane integrity, metabolic inactivation, destruction of antioxidant system. Meanwhile, due to the nature source of cellulose, QACs exhibited inherent outstanding biocompatibility. QACs could extend preservation time of strawberry for least 3 d by decreasing the weight loss and maintaining the hardness and springiness, as well as inhibit the growth of pathogenic bacteria. The residual amount of QACs coating on the surface of strawberries was <0.1 mg kg −1 , featuring with easy cleaning and safety. This biowaste-derived coating for strawberry preservation not only provides a new strategy for fruit preservation platforms but also expands the high-value application of biowaste resources in the agro-industry.
Due to the lack of preservation technology and cold chain logistics, the decay loss rate of fruits and vegetables is surprisingly high. To meet the demands of environmental protection and food preservation, sustainable coating materials that fabricated by biowaste to wealth approach can efficiently cover the challenges. Hence, quaternary ammonium lotus root residue celluloses (QACs) were homogeneously synthesized by reacting cellulose with 3-chloro-2-hydroxypropyltrimethylammonium chloride for 24 h. In terms of the chemical structure, morphology, rheological property and biocompatibility as well as antimicrobial ability, QACs were characterized. The antibacterial mechanism was investigated at cellular level via disruption of membrane integrity, metabolic inactivation, destruction of antioxidant system. Meanwhile, due to the nature source of cellulose, QACs exhibited inherent outstanding biocompatibility. QACs could extend preservation time of strawberry for least 3 d by decreasing the weight loss and maintaining the hardness and springiness, as well as inhibit the growth of pathogenic bacteria. The residual amount of QACs coating on the surface of strawberries was <0.1 mg kg −1 , featuring with easy cleaning and safety. This biowaste-derived coating for strawberry preservation not only provides a new strategy for fruit preservation platforms but also expands the high-value application of biowaste resources in the agro-industry.
通讯机构：
[Yi, Y ; Jiang, XY] W;Wuhan Polytech Univ, Coll Food Sci & Engn, Hubei Key Lab Proc & Transformat Agr Prod, Wuhan 430023, Peoples R China.;Hubei Ind Technol Res Inst Jingchu Special Foods, Jingzhou 434000, Peoples R China.
关键词：
3D printing;Dysphagia diet;Multi-nutrient food;Whey protein;Whole lotus root powder
摘要：
The development of customizable nutritional foods suitable for individuals with dysphagia remains a significant challenge. This study aimed to design a 3D-printed gel integration lotus root whole powder (WL) and whey protein (WP), tailored to meet the nutritional and textural needs of dysphagia people. Results showed that WP significantly improved the printability of lotus root gel (WLG). The 20 % WP formulation achieved optimal precision, with a base area of 407.77 ± 0.508 mm 2 and a height of 26.04 ± 0.031 mm, representing deviations of only 7.77 mm 2 and 1.04 mm from the designed model dimensions. Multi-scale characterization elucidated the printing mechanism, where WP improved the gel elasticity by reducing the starch molecular cross-linking and forming a microporous network that effectively enhanced moisture retention. Additionally, WP also induced α-helical to β-sheet transitions, strengthening the hydrogen bonding. Hydrophobic interactions promoted protein aggregation, while disulfide bonds facilitated covalent cross-linking, collectively forming a reinforced protein-starch matrix through multi-bond complexation. IDDSI testing confirmed the suitability of the lotus root whole powder/whey protein gel (WP-WLG) for dysphagia management. Furthermore, nutrient-fortified formulations demonstrated printing accuracy exceeding 93 %. The findings elucidate the gelation mechanism of WL-WP complex formation, offering a strategy for developing multi-nutrient, easy-to-swallow foods and a promising approach to personalized dysphagia nutrition.
The development of customizable nutritional foods suitable for individuals with dysphagia remains a significant challenge. This study aimed to design a 3D-printed gel integration lotus root whole powder (WL) and whey protein (WP), tailored to meet the nutritional and textural needs of dysphagia people. Results showed that WP significantly improved the printability of lotus root gel (WLG). The 20 % WP formulation achieved optimal precision, with a base area of 407.77 ± 0.508 mm 2 and a height of 26.04 ± 0.031 mm, representing deviations of only 7.77 mm 2 and 1.04 mm from the designed model dimensions. Multi-scale characterization elucidated the printing mechanism, where WP improved the gel elasticity by reducing the starch molecular cross-linking and forming a microporous network that effectively enhanced moisture retention. Additionally, WP also induced α-helical to β-sheet transitions, strengthening the hydrogen bonding. Hydrophobic interactions promoted protein aggregation, while disulfide bonds facilitated covalent cross-linking, collectively forming a reinforced protein-starch matrix through multi-bond complexation. IDDSI testing confirmed the suitability of the lotus root whole powder/whey protein gel (WP-WLG) for dysphagia management. Furthermore, nutrient-fortified formulations demonstrated printing accuracy exceeding 93 %. The findings elucidate the gelation mechanism of WL-WP complex formation, offering a strategy for developing multi-nutrient, easy-to-swallow foods and a promising approach to personalized dysphagia nutrition.
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.
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：
Bacterial infections are one of the greatest threats to wound healing, and microbial resistance has increased the demand for new antimicrobial dressings. Artificial nanozymes possess myriad considerable advantages, including low cost and high activity, for targeted biological treatments. Despite significant efforts made in nanozyme engineering, significant challenge remains that their catalytic performance is far from satisfactory in wound treatment. Herein, based on biowaste valorisation, we propose a sustainable and efficient strategy to synthesize an ultrafine-Mn-loaded (3.0 +/- 1 nm) N,O-doped porous nanocarbons (Mn-PNCs) nanozyme via the Mott-Schottky effect. The nanozyme achieves mid-temperature (45.8 degrees C) and superior photothermal conversion efficiency (77.62%), photothermally enhanced peroxidase-like activity that contributes to the effective treatment of methicillin-resistant Staphylococcus aureus-infected wounds. The photo-enzyme platform further reduced the inflammatory response, normalized epidermal tissue regeneration, and accelerated wound healing. Notably, the mechanism demonstrated that this Mott-Schottky catalyst can trigger the rapid transfer of electrons to release reactive oxygen species (ROS) species, as a heterojunction system is strongly capable of changing the electron density within the metal. Under photothermal induction, the Mott-Schottky contact can be used to fabricate other polysaccharide-derived nanozymes in tissue engineering, or on the high-value application of biomass resources.
通讯机构：
[Chen, S ] W;Wuhan Univ, Sch Publ Hlth, 115 Donghu Rd, Wuhan 430071, Peoples R China.
关键词：
Intelligent packaging;Natural pigments;Nanoparticles;Fish freshness;Carrageenan-based composite films
摘要：
Recently, intelligent packaging integrated with natural colorants has garnered interest for its capability to assess the freshness of stored food and delay its spoilage. However, the poor dispersibility and stability of natural pigments limit their application. This study addresses these issues by encapsulating natural pigments in core-shell protein-polysaccharide nanoparticles to enhance their stability and dispersibility. Using curcumin and anthocyanin as examples, pigment-loaded nanoparticles were synthesized using antisolvent precipitation to create zein particles, which were then coated with chondroitin sulfate through electrostatic layer-by-layer deposition. This method produced spherical anionic nanoparticles with high encapsulation efficiency (Curcumin: 91.93 %, Anthocyanin: 85.85 %). These nanoparticles were incorporated into carrageenan-based composite films, which acted as freshness indicators and preservatives. The films' color shifted from green-brown ( L =33.47, a =9.46, b =11.09) to red-brown ( L =22.80, a =13.83, b =2.11) with increasing nanoparticle concentration (from 20 % to 40 % w/v), and their uniform microstructure demonstrated good compatibility with the biopolymer matrix. The films were tested as freshness indicators and preservatives for packaged fish, showing improved freshness detection and preservation effectiveness with higher nanoparticle content. These biodegradable materials are expected to be intelligent packaging solutions for the food sector.
Recently, intelligent packaging integrated with natural colorants has garnered interest for its capability to assess the freshness of stored food and delay its spoilage. However, the poor dispersibility and stability of natural pigments limit their application. This study addresses these issues by encapsulating natural pigments in core-shell protein-polysaccharide nanoparticles to enhance their stability and dispersibility. Using curcumin and anthocyanin as examples, pigment-loaded nanoparticles were synthesized using antisolvent precipitation to create zein particles, which were then coated with chondroitin sulfate through electrostatic layer-by-layer deposition. This method produced spherical anionic nanoparticles with high encapsulation efficiency (Curcumin: 91.93 %, Anthocyanin: 85.85 %). These nanoparticles were incorporated into carrageenan-based composite films, which acted as freshness indicators and preservatives. The films' color shifted from green-brown ( L =33.47, a =9.46, b =11.09) to red-brown ( L =22.80, a =13.83, b =2.11) with increasing nanoparticle concentration (from 20 % to 40 % w/v), and their uniform microstructure demonstrated good compatibility with the biopolymer matrix. The films were tested as freshness indicators and preservatives for packaged fish, showing improved freshness detection and preservation effectiveness with higher nanoparticle content. These biodegradable materials are expected to be intelligent packaging solutions for the food sector.
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.
