International Journal of Food Science & Technology最新文献_第3页

Lactobacillus fermentum KP101 fermentation broth improves high-fat diet-induced hyperlipidemia in mice by modulation of liver lipid metabolism and intestinal flora dysbiosis 发酵乳杆菌KP101发酵液通过调节肝脏脂质代谢和肠道菌群失调改善高脂饮食诱导的小鼠高脂血症

3区农林科学

International Journal of Food Science & Technology Pub Date : 2025-01-01 DOI: 10.1093/ijfood/vvaf011

Chao Wang, Bo Nan, Yu Wang, Nan Zhang, Yue Zhang, Xinyue Xing, Shanshan Wei, Xianghui Meng, Xia Li, Yuhua Wang

{"title":"Lactobacillus fermentum KP101 fermentation broth improves high-fat diet-induced hyperlipidemia in mice by modulation of liver lipid metabolism and intestinal flora dysbiosis","authors":"Chao Wang, Bo Nan, Yu Wang, Nan Zhang, Yue Zhang, Xinyue Xing, Shanshan Wei, Xianghui Meng, Xia Li, Yuhua Wang","doi":"10.1093/ijfood/vvaf011","DOIUrl":"https://doi.org/10.1093/ijfood/vvaf011","url":null,"abstract":"Abstract Non-alcoholic fatty liver disease is a primary chronic liver ailment globally, posing a significant threat to human health. Probiotics are living microorganisms that enhance intestinal flora equilibrium and mitigate blood lipid levels. This study aimed to identify probiotics with excellent antioxidant capacity from naturally fermented foods, and investigate their potential mechanisms in relieving high-fat diet (HFD)-induced liver injury and modulating intestinal flora balance. These findings fundamentally benefit the advancement of functional probiotic foods. Lactobacillus fermentum KP101, isolated from kimchi, was evaluated for its antioxidant activity. Assessment of HFD-induced liver injury was based on the biochemical markers, protein expression levels, and liver histopathology. L. fermentum KP101 remarkably reduced mice serum and liver levels of total cholesterol , triglyceride, low-density lipoprotein, alanine aminotransferase (ALT), and aspartate aminotransferase (AST). L. fermentum KP101 intervention effectively modulated HFD-induced dyslipidemia and activated the AMP-activated protein kinase signalling pathway to alleviate liver injury. Specifically, the protein expression levels of sterol regulatory element binding protein-1 and phosphorylation ACC presented an obvious reduction, while the expression of phosphorylated AMPK and proliferation-activated receptor alpha was notably increased following L. fermentum KP101 treatment. Moreover, L. fermentum KP101 effectively mitigated intestinal flora dysbiosis in HFD-fed mice. In summary, L. fermentum KP101 demonstrated efficacy in improving hyperlipidemia and liver metabolic disorders in mice with HFD-induced conditions.","PeriodicalId":181,"journal":{"name":"International Journal of Food Science & Technology","volume":"60 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147920533","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 1

Hyperoside improves the growth of Saccharomyces cerevisiae cells under copper stress via decreasing reactive oxygen species 金丝桃苷通过降低活性氧来促进铜胁迫下酿酒酵母细胞的生长

3区农林科学

International Journal of Food Science & Technology Pub Date : 2025-01-01 DOI: 10.1093/ijfood/vvae001

Gang Du, Cunying Sun, Kaifang Zheng, Mingyue Sun, Zihan Yang, Dan Meng, Bingjuan Li, Wenqiang Guan, Hui Zhao

{"title":"Hyperoside improves the growth of Saccharomyces cerevisiae cells under copper stress via decreasing reactive oxygen species","authors":"Gang Du, Cunying Sun, Kaifang Zheng, Mingyue Sun, Zihan Yang, Dan Meng, Bingjuan Li, Wenqiang Guan, Hui Zhao","doi":"10.1093/ijfood/vvae001","DOIUrl":"https://doi.org/10.1093/ijfood/vvae001","url":null,"abstract":"Abstract Copper irons are widely applied in vineyards as pesticides (commonly referred to as Bordeaux mixture). However, excess copper is toxic to cells and to human health. Organisms have developed sophisticated molecular mechanisms in response to copper stress. In Saccharomyces cerevisiae, transcription factor Ace1 is activated and regulates CUP1, CRS5, and SOD1 in response to copper stress. Hyperoside (HYP) is mainly used in clinical treatment and healthcare products due to its ability to reduce intracellular reactive oxygen species (ROS). In this work, HYP, when compared with a conventional control, dramatically improved the growth of S. cerevisiae cells in copper stress, even in CUP1 and SOD1 mutant cells, by significantly decreasing the levels of ROS. Furthermore, expression of CUP1, CRS5, and SOD1 was significantly reduced under copper stress with HYP. These results illustrate that HYP effectively improves the growth of S. cerevisiae cells under copper stress.","PeriodicalId":181,"journal":{"name":"International Journal of Food Science & Technology","volume":"60 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://academic.oup.com/ijfst/article-pdf/60/1/vvae001/61367029/vvae001.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147895562","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 1

Improving preservation effect on grass carp of film made from peach gum with the addition of chitosan for structural fusion and physical property changes 壳聚糖的加入对桃胶薄膜的结构融合和物理性质的改变，提高了对草鱼的保鲜效果

3区农林科学

International Journal of Food Science & Technology Pub Date : 2025-01-01 DOI: 10.1093/ijfood/vvaf043

Yan Zhang, Mingyi Zhou, Zhen Zhang, Xiaomeng Wu, Xuesong Guo

{"title":"Improving preservation effect on grass carp of film made from peach gum with the addition of chitosan for structural fusion and physical property changes","authors":"Yan Zhang, Mingyi Zhou, Zhen Zhang, Xiaomeng Wu, Xuesong Guo","doi":"10.1093/ijfood/vvaf043","DOIUrl":"https://doi.org/10.1093/ijfood/vvaf043","url":null,"abstract":"Abstract Bio-macromolecule edible films, used as food packaging materials, are essential for maintaining freshness. Peach gum, rich in polysaccharides, exhibits excellent film-forming capabilities but lacks bacteriostatic properties. In this study, chitosan was incorporated into peach gum film as a bacteriostatic agent, and grass carp was utilised as a model to analyse the film’s antibacterial properties. Sensory evaluation, total volatile basic, inhibition zone, and pH changes were analysed to assess the preservation effect of peach gum-chitosan films on grass carp. The impact of chitosan on the structural and physical properties of peach gum films was estimated. Consequently, chitosan was found to enhance the antibacterial properties and certain physical characteristics. Interestingly, with the addition of chitosan, the preservation efficacy improved; however, the water vapour permeability of the peach gum films increased by 21.17%, and the structure became smoother. Thus, these findings will aid in the development of polysaccharide-based edible films and offer theoretical support for the packaging industry.","PeriodicalId":181,"journal":{"name":"International Journal of Food Science & Technology","volume":"60 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://academic.oup.com/ijfst/advance-article-pdf/doi/10.1093/ijfood/vvaf043/62310341/vvaf043.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147891813","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Enhancing the gel properties of pork myofibrillar protein with mung bean skin insoluble dietary fibers and its application as a fat replacer in low-fat mayonnaise 绿豆皮不溶性膳食纤维增强猪肉肌原纤维蛋白凝胶性能及其在低脂蛋黄酱中的应用

3区农林科学

International Journal of Food Science & Technology Pub Date : 2025-01-01 DOI: 10.1093/ijfood/vvaf058

Haoyu Liu, Lei Luo, Xiangxiang He, Yalong Guo, Junliang Chen, Meijuan Zhao, Liping Ma, Ying Wu, Chunyang Jia

{"title":"Enhancing the gel properties of pork myofibrillar protein with mung bean skin insoluble dietary fibers and its application as a fat replacer in low-fat mayonnaise","authors":"Haoyu Liu, Lei Luo, Xiangxiang He, Yalong Guo, Junliang Chen, Meijuan Zhao, Liping Ma, Ying Wu, Chunyang Jia","doi":"10.1093/ijfood/vvaf058","DOIUrl":"https://doi.org/10.1093/ijfood/vvaf058","url":null,"abstract":"Abstract This study aimed to explore the functional application of modified insoluble dietary fibre (MIDF) in enhancing the gel properties of meat-based products and to evaluate the potential of MIDF-MP composite gels as promising fat replacers in mayonnaise and other food formulations. Specifically, the effects of various concentrations (0%–5%) of MIDF derived from mung bean hulls on the gel properties of pork myofibrillar protein (MP) were investigated, and the application of these composite gels as fat replacers in low-fat mayonnaise was further examined. Results indicated that a high MIDF concentration (5%) effectively enhanced the MP gel network structure, with significant increment in water-holding capacity (82.09%), gel strength (25.94 N·mm), and storage modulus (G′). The LF-NMR results demonstrated that MIDF promoted the transformation of free water into immobilised water within the gel matrix. Infrared spectroscopy revealed that MIDF incorporation facilitated a conformational transition from α-helix to β-sheet within MP. This structural rearrangement strengthens intermolecular interactions, enabling the formation of a continuous 3-dimensional gel network that resists mechanical deformation and immobilises water molecules. Further, the composite gel was utilised as the fat replacer to formulate low-fat mayonnaise, and the sample containing 3% MIDF exhibited comparable rheological and sensory properties to full-fat mayonnaise.","PeriodicalId":181,"journal":{"name":"International Journal of Food Science & Technology","volume":"60 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://academic.oup.com/ijfst/advance-article-pdf/doi/10.1093/ijfood/vvaf058/62400074/vvaf058.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147879573","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 2

Structural characteristics of a novel polysaccharide purified from ginseng and the anti-insulin resistance effects on HepG2 cells 人参多糖的结构特征及对HepG2细胞的抗胰岛素抵抗作用

3区农林科学

International Journal of Food Science & Technology Pub Date : 2025-01-01 DOI: 10.1093/ijfood/vvaf103

Binbin Dong, Zong Hou, Zhong Zheng, Junpeng Xing, Ningning Zhao, Zhiqiang Liu, Shu Liu

{"title":"Structural characteristics of a novel polysaccharide purified from ginseng and the anti-insulin resistance effects on HepG2 cells","authors":"Binbin Dong, Zong Hou, Zhong Zheng, Junpeng Xing, Ningning Zhao, Zhiqiang Liu, Shu Liu","doi":"10.1093/ijfood/vvaf103","DOIUrl":"https://doi.org/10.1093/ijfood/vvaf103","url":null,"abstract":"Abstract Ginseng polysaccharides have attracted research interest for their pharmacological value. In this study, the simplified combination of DEAE cellulose-52 ion-exchange column and ultrafiltration was designed to isolate a novel polysaccharide named GPA-G3-H from ginseng. The main components of GPA-G3-H were determined to be glucose, galacturonic acid, galactose, and arabinose. The structure of GPA-G3-H was further comprehensively characterised by zeta potential analysis, NMR, X-ray diffraction, and GCMS. GPA-G3-H existed in the semi-crystalline state, with its backbone predominantly composed of 1,4-Glcp and 1,3,6-Galp. Moreover, GPA-G3-H possessed high content of galactose and uronic acid, uniform molecular size, plentiful negative charge, and the highly branched structure. The radical scavenging experiments showed GPA-G3-H had excellent antioxidant activity. In vitro studies further revealed that GPA-G3-H could attenuate insulin resistance by increasing PK and HK activity, suppressing G6Pase and PEPCK activity in IR-HepG2 cells. These findings indicate that GPA-G3-H holds significant promise as both an antioxidant and functional food ingredient.","PeriodicalId":181,"journal":{"name":"International Journal of Food Science & Technology","volume":"60 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://academic.oup.com/ijfst/advance-article-pdf/doi/10.1093/ijfood/vvaf103/63143389/vvaf103.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147910805","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 4

Enhancing the probiotic, sensory, and antioxidant properties of Polygonatum sibiricum Red. and Crataegus pinnatifida Bunge through lactic acid fermentation for functional food development 提高黄精的益生菌、感官和抗氧化性能。和山楂通过乳酸发酵进行功能食品开发

3区农林科学

International Journal of Food Science & Technology Pub Date : 2025-01-01 DOI: 10.1093/ijfood/vvaf022

Yanli Ma, Y. Wang, Feng Yuan, Dingding Duan, Yang Hai-yan, Jun Wang

{"title":"Enhancing the probiotic, sensory, and antioxidant properties of Polygonatum sibiricum Red. and Crataegus pinnatifida Bunge through lactic acid fermentation for functional food development","authors":"Yanli Ma, Y. Wang, Feng Yuan, Dingding Duan, Yang Hai-yan, Jun Wang","doi":"10.1093/ijfood/vvaf022","DOIUrl":"https://doi.org/10.1093/ijfood/vvaf022","url":null,"abstract":"Abstract This study explores the use of Polygonatum sibiricum Red. and Crataegus pinnatifida Bunge as edible medicine homology ingredients through lactic acid fermentation to enhance probiotic content, sensory quality, and antioxidant properties. Using a mixed culture of Lactobacillus plantarum AS1.2437 and Lactobacillus casei CICC21019, the fermentation significantly increased lactic acid bacteria counts, improved taste, and boosted antioxidant activities, particularly in reducing Fe3+ and scavenging 2,2-diphenyl-1-picrylhydrazyl and 2,2′-azinobis-(3-ethylbenzthiazoline-6-sulphonate) free radicals (p &lt; .05). During fermentation, changes in reducing sugars, total acids, superoxide dismutase (SOD) activity, and amino acid compositions were monitored. Results showed significant increases in total phenols, flavonoids, SOD activity, and polysaccharide content (p &lt; .05). Essential amino acids increased by 4.86%, and therapeutic amino acids rose from 50.88% to 53.59%. The Boltzmann model effectively captured these changes, achieving a high coefficient of determination (R2 &gt; 0.99), indicating strong predictive accuracy. Key organic acids like lactic, acetic, and tartaric acids contributed to enhanced antioxidant activity. This research provides a comprehensive understanding of the physicochemical, medicinal, and antioxidant properties of the fermented Polygonatum sibiricum Red. and C. pinnatifida Bunge (PsR.–CpB.) enzyme, establishing a theoretical foundation for developing functional foods aligned with the edible medicine homology concept.","PeriodicalId":181,"journal":{"name":"International Journal of Food Science & Technology","volume":"60 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://academic.oup.com/ijfst/advance-article-pdf/doi/10.1093/ijfood/vvaf022/61624338/vvaf022.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147332808","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Fecal fermentation of lentinan and its effect on gut microbiota and metabolites 香菇多糖粪便发酵及其对肠道菌群和代谢产物的影响

3区农林科学

International Journal of Food Science & Technology Pub Date : 2025-01-01 DOI: 10.1093/ijfood/vvae004

Yuhan Yang, Xu Zhou, Botao Wang, Wei Li, Yuyan Zhang, Xuemin Wang, Junying Bai, Huayi Suo

{"title":"Fecal fermentation of lentinan and its effect on gut microbiota and metabolites","authors":"Yuhan Yang, Xu Zhou, Botao Wang, Wei Li, Yuyan Zhang, Xuemin Wang, Junying Bai, Huayi Suo","doi":"10.1093/ijfood/vvae004","DOIUrl":"https://doi.org/10.1093/ijfood/vvae004","url":null,"abstract":"Abstract Lentinan (LNT) is a polysaccharide from Shiitake mushrooms that has significant effects regarding antioxidant, hypoglycemic, anti-inflammatory activities, etc., and this effect is influenced by the human intestinal flora. However, the interactions between LNT and human intestinal microorganisms, and their metabolic processes, remain unclear. In this study, the fermentation characteristics of LNT and its effects on intestinal flora and metabolites were studied by in vitro fermentation. Our results indicated that LNT was effectively utilised by intestinal microbiota, and the utilisation rate was 62.7 ± 3.0% after fermentation for 48 hr. The concentrations of short-chain fatty acids (mainly acetic acid and propionic acid) were increased to 4.157 ± 0.197 and 5.847 ± 0.283 mM, respectively. LNT also increased the relative abundance of beneficial bacteria, such as Bifidobacterium and Parabacteroides, while reducing harmful bacteria like Veillonella and Klebsiella. Metabolomics and microbial correlation analysis revealed that the catabolism of LNT was also accompanied by amino acid catabolism, especially alanine, aspartic acid, glutamate, and the biosynthesis of adenosine 5’-monophosphate, etc. These findings suggest that LNT can support gut health and demonstrates potential as a prebiotic.","PeriodicalId":181,"journal":{"name":"International Journal of Food Science & Technology","volume":"60 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://academic.oup.com/ijfst/article-pdf/60/1/vvae004/61425570/vvae004.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147333333","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 1

Characterisation of colour, phenolics, and volatile compounds of six pomegranate varieties grown in Yunnan 云南六个石榴品种的颜色、酚类和挥发性化合物特征

3区农林科学

International Journal of Food Science & Technology Pub Date : 2025-01-01 DOI: 10.1093/ijfood/vvaf007

Yijin Peng, Yurou Yun, Wenhui Zou, Linyan Zhou

{"title":"Characterisation of colour, phenolics, and volatile compounds of six pomegranate varieties grown in Yunnan","authors":"Yijin Peng, Yurou Yun, Wenhui Zou, Linyan Zhou","doi":"10.1093/ijfood/vvaf007","DOIUrl":"https://doi.org/10.1093/ijfood/vvaf007","url":null,"abstract":"Abstract Our study analysed the quality differences between 6 pomegranate varieties grown in Yunnan. The results showed that the composition and contents of anthocyanins (ACN), the amount of polymeric pigments produced by the reaction between ACNs and tannins, and pH were the primary factors affecting the colour of pomegranate arils. Fructose and citric acid were the main sugar and organic acid contributing to the taste of pomegranate arils. In total, 42 phenolic compounds were identified, with black seeds (BS) being classified as a distinct group due to higher concentrations of ACNs and flavonols. Additionally, 32 volatile compounds were identified, with Tianlvzi, sour pomegranate, and Tianguanyan grouped, BS, Tunisian, and Hongruyi grouped into another. The key phenolic metabolic pathways included flavone and flavonol biosynthesis, ACN biosynthesis, and phenylpropanoid biosynthesis, while fatty acid biosynthesis, pyruvate metabolism, and sulphur metabolism were the main volatile metabolic pathways. These results provide valuable guidance for agricultural practices and promoting industrial development.","PeriodicalId":181,"journal":{"name":"International Journal of Food Science & Technology","volume":"60 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://academic.oup.com/ijfst/advance-article-pdf/doi/10.1093/ijfood/vvaf007/61426845/vvaf007.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147330401","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 2

Effects of arginine and lysine on quality of shrimp during freeze-thaw cycles 冻融循环中精氨酸和赖氨酸对虾品质的影响

3区农林科学

International Journal of Food Science & Technology Pub Date : 2025-01-01 DOI: 10.1093/ijfood/vvae049

Sili Xiao, Qiaoyu Liu, Jiaqi Deng, Yun You, Xiaoxia Huang, Xiaofang Zeng, Weidong Bai, Xiaoqi Zhuang, Hao Dong, Baiqiao Ou

{"title":"Effects of arginine and lysine on quality of shrimp during freeze-thaw cycles","authors":"Sili Xiao, Qiaoyu Liu, Jiaqi Deng, Yun You, Xiaoxia Huang, Xiaofang Zeng, Weidong Bai, Xiaoqi Zhuang, Hao Dong, Baiqiao Ou","doi":"10.1093/ijfood/vvae049","DOIUrl":"https://doi.org/10.1093/ijfood/vvae049","url":null,"abstract":"Abstract The objective of this study was to investigate the impact of arginine (Arg) and lysine (Lys) on the quality of shrimp during freeze-thaw (F-T) cycles. The application of Arg and Lys significantly enhanced the a* value of shrimp while effectively suppressing the increase in L* and b* value during the F-T process. Thawing loss, cooking loss, low field-nuclear magnetic resonance, and texture analysis showed that Arg and Lys could significantly reduce water redistribution during the F-T cycle, thereby reducing the effect of F-T process on hardness of shrimp. Hematoxylin and eosin staining also revealed that Arg and Lys were able to inhibit the destruction of muscle tissue by ice crystals. Furthermore, total sulfhydryl content, thiobarbituric acid reactive substances, and sodium dodecyl sulfate-polyacrylamide gel electrophoresis analysis demonstrated that Arg and Lys effectively inhibited oxidation and degradation of lipid and protein on white shrimp during the F-T cycles. Raman spectra showed that Arg and Lys significantly inhibited protein structure changes during F-T cycles. In summary, Arg and Lys can form hydrogen bonds with water molecules through guanidine and amino groups, increasing the binding capacity of water. Arg and Lys reduced ice crystal damage, oxidativemage, and protein structure change during F-T process of white shrimp.","PeriodicalId":181,"journal":{"name":"International Journal of Food Science & Technology","volume":"60 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://academic.oup.com/ijfst/advance-article-pdf/doi/10.1093/ijfood/vvae049/61341782/vvae049.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147333479","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 1

Covalent modification using polyphosphates improves the structural and functional properties of spirulina protein: effects of polyphosphate type and concentration 聚磷酸盐共价修饰螺旋藻蛋白的结构和功能特性：聚磷酸盐类型和浓度的影响

3区农林科学

International Journal of Food Science & Technology Pub Date : 2025-01-01 DOI: 10.1093/ijfood/vvaf068

Qiaoli Zhao, Zhiying Yang, Meiyi Li, Jinwei Li, Saiyi Zhong

{"title":"Covalent modification using polyphosphates improves the structural and functional properties of spirulina protein: effects of polyphosphate type and concentration","authors":"Qiaoli Zhao, Zhiying Yang, Meiyi Li, Jinwei Li, Saiyi Zhong","doi":"10.1093/ijfood/vvaf068","DOIUrl":"https://doi.org/10.1093/ijfood/vvaf068","url":null,"abstract":"Abstract The objective of this study was to investigate the feasibility of enhancing the functional properties of spirulina protein (SPP) through polyphosphate covalent modification. The results indicated that the introduction of polyphosphates did not result in the degradation of the primary subunits of SPP, but rather increased its surface electronegativity and reduced particle size. Additionally, an increase in surface hydrophobic groups and free sulphhydryl groups was observed in polyphosphate-treated SPP, which can be attributed to changes in the secondary structure and tertiary conformation of SPP. Functional property analysis revealed that polyphosphate treatment could enhance the solubility, oil holding capacity, emulsifying capacity, and foaming ability of SPP. Moreover, the types and concentrations of polyphosphates significantly influenced these functional properties. Specifically, treatment with 8% sodium tripolyphosphate (STP) improved the solubility, emulsifying capacity, and foaming ability of SPP by 39.4%, 28.9%, and 30.9%, respectively. These findings suggest that STP treatment is a promising approach for improving the functional properties of SPP.","PeriodicalId":181,"journal":{"name":"International Journal of Food Science & Technology","volume":"60 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://academic.oup.com/ijfst/advance-article-pdf/doi/10.1093/ijfood/vvaf068/62499859/vvaf068.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147334228","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0