{"title":"Regional and longitudinal dynamics of human milk protein components assessed by proteome analysis on a fast and robust micro-flow LC–MS/MS system","authors":"Junxia Cao, Xinling Cui, Hai Lu, Hui Wang, Wen Ma, Zhan Yue, Kemiao Zhen, Qiaosi Wei, Hongmei Li, Shilong Jiang, Wantao Ying","doi":"10.1016/j.foodchem.2024.141981","DOIUrl":"https://doi.org/10.1016/j.foodchem.2024.141981","url":null,"abstract":"An in-depth exploration of molecular composition of human milk could provide a scientific basis for the development of substitutes. The present study was conducted to analyze human milk proteins from 110 individuals from five regions of China and across three stages of lactation to investigate the change patterns. We developed a micro-flow liquid chromatography tandem mass spectrometry (μLC–MS/MS) system with data-independent acquisition (DIA) proteomics technology that can rapidly and stably characterize the human milk proteome. In total, 2796 proteins were identified. Among these proteins, CPM, ACSL1, and RPL13 changed significantly during lactation, and SCP2, GALK1 and GALE changed significantly between regions. Bioinformatics analysis revealed that human milk is altered by complex interactions between genetic and environmental factors. Our results not only reveal the regional and longitudinal patterns of change in human milk proteome but also provide theoretical basis and technical support for the production and quality control of infant formula.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":null,"pages":null},"PeriodicalIF":8.8,"publicationDate":"2024-11-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142597584","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Food ChemistryPub Date : 2024-11-09DOI: 10.1016/j.foodchem.2024.141975
Fan Yang, Erbao Chen, Anzhen Fu, Ye Liu, Shuang Bi
{"title":"Formation of key aroma compounds in Agrocybe aegerita during hot air drying: Amino acids and reducing sugars identified as flavor precursors","authors":"Fan Yang, Erbao Chen, Anzhen Fu, Ye Liu, Shuang Bi","doi":"10.1016/j.foodchem.2024.141975","DOIUrl":"https://doi.org/10.1016/j.foodchem.2024.141975","url":null,"abstract":"<em>Agrocybe aegerita</em> is a type of mushroom widely popular among consumers for its unique flavor. In this study, aroma properties and key aroma-active compounds (AACs) in fresh and dried <em>A. aegerita</em> were identified by molecular sensory science. The flavor characteristics are more abundant in <em>A. aegerita</em> <span><span>Yang, Yu, et al., 2022</span></span> to hot air drying (HAD), especially nutty, roasted, smoky and meaty, while raw mushroom and earthy were significantly reduced, which can be attributed to the shift of key AACs from aldehydes and ketones to heterocyclic and sulfur-containing compounds during HAD. Pearson correlation analysis and validation experiments showed that the Maillard reaction between methionine (Met) and ribose was the main pathway for producing “meaty” compounds like dimethyl trisulfide and 3-methylthiopropanal. Moreover, dimethyl trisulfide and 3-methylthiopropanal production showed a nonlinear fit with increasing Met and ribose contents. The study provides a theoretical basis for <em>A. aegerita</em> as a novel meat flavor condiment.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":null,"pages":null},"PeriodicalIF":8.8,"publicationDate":"2024-11-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142597534","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Food ChemistryPub Date : 2024-11-09DOI: 10.1016/j.foodchem.2024.141983
Suguna Palanisamy, Avtar Singh, Bin Zhang, Jun Tae Kim, Soottawat Benjakul
{"title":"Effects of polyphenols in combination with L-cysteine/l-ascorbic acid: Myoglobin redox state, color and quality of refrigerated longtail tuna (Thunnus tonggol) slices","authors":"Suguna Palanisamy, Avtar Singh, Bin Zhang, Jun Tae Kim, Soottawat Benjakul","doi":"10.1016/j.foodchem.2024.141983","DOIUrl":"https://doi.org/10.1016/j.foodchem.2024.141983","url":null,"abstract":"Effects of phenolic compounds in conjunction with L-cysteine/<span>l</span>-ascorbic acid on the redox state of myoglobin (Mb) and their efficacy to maintain the color and quality of refrigerated longtail tuna (<em>Thunnus tonggol</em>) slices were investigated. Purified metmyoglobin (metMb) and oxymyoglobin (oxyMb) samples were added with Epigallocatechin-3-gallate (EGCG) or Quercetin individually or in combination with L-cysteine (CT) or <span>l</span>-ascorbic acid (AA) at 4 °C. EGCG in combination with AA (EGCG+AA) and AA alone significantly reduced metMb and increased oxyMb levels (<em>p <</em> 0.05). Furthermore, the slices of tuna were treated with EGCG+AA (200 and 200 mg/kg, respectively) exhibited superior color retention (high a* value and a*/b*) and reduced lipid and protein oxidation more potentially, compared to other treated slices. AA alone was less effective in preserving color and quality of slices. Therefore, EGCG+AA effectively maintained the color and quality of tuna slices stored at 4 °C.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":null,"pages":null},"PeriodicalIF":8.8,"publicationDate":"2024-11-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142597594","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"Resolving differences in digestion features of cooked rice and wheat noodles: A view from starch multiscale structure","authors":"Zihang Cheng, Siming Zhao, Dongling Qiao, Xiaowen Pi, Binjia Zhang","doi":"10.1016/j.foodchem.2024.141979","DOIUrl":"https://doi.org/10.1016/j.foodchem.2024.141979","url":null,"abstract":"The staple foods play an important role in providing energy in the human daily diet. Wheat is the main staple food in northern China, rice in southern China, and the different staple food patterns between the north and south result in health disparities. Therefore, analyzing the differences in the digestion of staple foods are particularly important for understanding the digestive energy supply of staple foods. The firmer gel network structure, thicker crystalline lamellae, more <em>V</em>-type crystallites, higher degree of helical structure, and short-range order in cooked rice impeded the diffusion of amylase on the starch surface and inhibited the amylase-starch binding, leading to a lower rate of enzymatic hydrolysis of starch molecular chains and significantly higher content of RS than wheat noodles (<em>P</em> < 0.05). The different processing methods of cooked rice and wheat noodles influenced the multiscale structure of starch and thus the rate of digestion.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":null,"pages":null},"PeriodicalIF":8.8,"publicationDate":"2024-11-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142598277","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Food ChemistryPub Date : 2024-11-09DOI: 10.1016/j.foodchem.2024.141984
Wen Hao, Jingwen He, Jie Wu, Lin Cai, Yifei Wang, Guozhen Fang, Shuo Wang
{"title":"Built-in potential-regulated and exogenous excited electrochemiluminescence sensor based on dual-monomers molecularly imprinted polymer for the biomimetic detection of thiabendazole","authors":"Wen Hao, Jingwen He, Jie Wu, Lin Cai, Yifei Wang, Guozhen Fang, Shuo Wang","doi":"10.1016/j.foodchem.2024.141984","DOIUrl":"https://doi.org/10.1016/j.foodchem.2024.141984","url":null,"abstract":"Thiabendazole (TBZ) residues in food pose a serious threat to public health. Herein, an ultrasensitive molecularly imprinted electrochemiluminescence sensor (MIECLS) was developed to detect TBZ, using electron autoregulation in nitrogen-doped graphdiyne‑copper nanowires (NGDY-CuNWs) composite luminophore and cyclic amplification strategy of tin disulfide nanosheets (SnS<sub>2</sub>NSs). NGDY-CuNWs composite luminophores were formed by spontaneous chemisorption to provide electrochemiluminescence signals, and the charge redistribution in it resulted in a built-in potential that improved the electron transfer and redox reaction rate. The cyclic transformation of electron pairs (Sn<sup>2+</sup>/Sn<sup>4+</sup>) on SnS<sub>2</sub>NSs catalyzed the generation of sulfate anion radicals to amplify electrochemiluminescence signals. Due to the complementary and synergistic interaction of functional monomers, high affinity imprinted cavities were formed to recognize TBZ. MIECLS had a wide detection range of 1 × 10<sup>−9</sup>–1 × 10<sup>−5</sup> mol L<sup>−1</sup> with the limit of detection of 1.69 × 10<sup>−10</sup> mol L<sup>−1</sup> and had huge application potential to detect pesticide residues.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":null,"pages":null},"PeriodicalIF":8.8,"publicationDate":"2024-11-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142597539","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"From a metabolomics profiling perspective explaining the deterioration impact induced by chicken meat exudate","authors":"Ruilin Xu, Rui Ding, Xuankai Zheng, Junhua Shao, Xinglian Xu, Xue Zhao","doi":"10.1016/j.foodchem.2024.141972","DOIUrl":"https://doi.org/10.1016/j.foodchem.2024.141972","url":null,"abstract":"Exudate is the liquid released from meat during storage or processing. This study investigated the influence of exudate removal on the quality of pressed and freeze-thawed chicken meat during 36 h storage, focusing on exudate metabolites. Incorporating exudate increased lipid oxidation but only slightly affected TVB-N values in pressed and defrozen samples. This may be due to the high concentration of phospholipids and their derivatives in the exudate, which are prone to oxidation. For pressed samples, adding exudate raised total bacterial count (from 5.88 to 6.13 log cfu/g) and pH (from 6.14 to 6.17) at 36 h storage point, but no significant changes were observed in defrozen samples. While exudate removal had little effect on cooking loss and texture of cooked meat, it improved the meat's ability to maintain its structure and flavor during storage. These findings suggest removing exudate chicken meat processing can improve its quality and shelf life.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":null,"pages":null},"PeriodicalIF":8.8,"publicationDate":"2024-11-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142598271","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"Pickering emulsion gels with curdlan as both the emulsifier and the gelling agent: Emulsifying mechanism, gelling performance and gel properties","authors":"Liang Zhang, Xue Han, Ke-Jun Guo, Yi-Ping Ren, Ying Chen, Jie Yang, Jian-Ya Qian","doi":"10.1016/j.foodchem.2024.141971","DOIUrl":"https://doi.org/10.1016/j.foodchem.2024.141971","url":null,"abstract":"For the first time, curdlan (CL) was reported to have emulsifying property. Based on its emulsifying property and gelling property, the CL-based simple-structured emulsion gels were prepared. Among different CLs, CL-4 showed relatively good emulsifying property and its based emulsion showed the best stability, which might be mainly due to its highest hydrophobic property. The initial CL-4 gel formation temperature of the emulsion increased with oil volume fraction, which might be due to the oil droplets' interfering effect. Many non-spherical oil droplets appeared in the emulsion gel, which was mainly due to the squeezing effect of CL-4 gelation. The hardness, chewiness, springiness and cohesiveness of CL-4 based emulsion gels increased with CL-4 content. The texture parameters of emulsion gels with oil ratio ranging from 20 % to 40 % did not change significantly, which might benefit for increasing functional components' transportation efficiency of the emulsion gel without weakening its gel property significantly.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":null,"pages":null},"PeriodicalIF":8.8,"publicationDate":"2024-11-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142598272","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"Aggregation-induced emission (AIE) of Au(I)-GSH complexes activated by cationic polymer for sensitive foodborne pathogens detection and inactivation","authors":"Ruimeng Sun, Jiayu Guo, Yurou Wang, Han Wang, Haoran Zheng, Yanfei Qi","doi":"10.1016/j.foodchem.2024.141988","DOIUrl":"https://doi.org/10.1016/j.foodchem.2024.141988","url":null,"abstract":"Aggregation-induced emission (AIE) is a novel signal output method but is limited in pathogen sensing. Herein, a multifunctional biosensor based on the AIE properties of Au(I)-GSH complexes as signal conversion tags was firstly constructed for rapid and sensitive total bacteria. Bacteria were captured by the boronic acid group of MNPs@Au@4-MPBA (MAu@MPBA) through recognition of peptidoglycan on their surface. Simultaneously, cationic polymer Poly (diallyldimethylammonium chloride) (PDDA) were electrostatic absorb on bacteria. After magnetic separation, the remaining PDDA induced Au(I)-GSH complexes aggregation to produce strong red fluorescence, which was linearly with the quantity of bacteria. Under optimized conditions, quantitative detection of bacteria can be achieved within 60 min, with a minimum detection concentration of 18 CFU/mL. Moreover, 90 % bacteria can be effectively inactivated while being detected. This strategy is capable of sensitively detecting and killing foodborne pathogens and can be successfully applied to food safety monitoring.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":null,"pages":null},"PeriodicalIF":8.8,"publicationDate":"2024-11-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142597581","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"Dual function antioxidant and anti-inflammatory fish maw peptides: Isolation and structure-activity analysis via tandem molecular docking and quantum chemical calculation","authors":"Elliot Mubango, Zixin Fu, Peipei Dou, Yuqing Tan, Yongkang Luo, Liang Chen, Kefeng Wu, Hui Hong","doi":"10.1016/j.foodchem.2024.141970","DOIUrl":"https://doi.org/10.1016/j.foodchem.2024.141970","url":null,"abstract":"The structure–function relationship of gastrointestinal tract digestion-derived fish maw peptides remains largely unknown. This study aims to elucidate the active sites and cellular bioactivities of these peptides through molecular docking (MD), density functional theory (DFT) computations, <em>in silico</em> bioinformatic analysis, and <em>in cellulo</em> Caco-2 cell studies. <em>In silico</em> screening identified 29 non-toxic, non-allergenic, and water-soluble peptides. Seven peptides exhibited favorable binding to the Keap1-Kelch (2FLU) and TNF-α (2AZ5) proteins. Specifically, peptides WIDPNQG, GFPGER, and FLLFRQ demonstrated the highest electron affinities and smallest HOMO-LUMO energy gaps, suggesting strong free-radical scavenging potential. Both DFT and <em>ex situ</em> MD confirmed the active sites of the seven peptides. The guanidinium group was the dominant active site on six peptides. The isolated peptides improved cellular redox balance, reduced malonaldehyde, and suppressed inflammatory cytokines. This study confirmed DFT computations as a novel tool for elucidating the structure-function relationship of food-derived peptides.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":null,"pages":null},"PeriodicalIF":8.8,"publicationDate":"2024-11-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142598273","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"Detection of Salmonella enterica in food using targeted mass spectrometry","authors":"Mengqi Chen, Miaoxi Peng, Muyun Yuan, Chengdong Huang, Jingwen Liu, Zuqing Wu, Wenrui Chen, Songqing Hu, Qing Liu, Jie Dong, Li Ling","doi":"10.1016/j.foodchem.2024.141985","DOIUrl":"https://doi.org/10.1016/j.foodchem.2024.141985","url":null,"abstract":"The high prevalence of <em>Salmonella enterica</em> necessitates rapid and efficient detection methods. Targeted mass spectrometry (MS) using multiple reaction monitoring (MRM) and parallel reaction monitoring (PRM) has become a promising technique with improved specificity and sensitivity. We develop a novel targeted MS method for detecting <em>S. enterica</em> in food based on peptide biomarkers. Using a combination of four peptide biomarkers, this newly developed method could accurately distinguish <em>S. enterica</em> from other conventional food-borne pathogens. When combined with buoyant density centrifugation (BDC), <em>Salmonella</em> was efficiently separated from food matrices. Based on this discovery, this method was successfully applied to detect <em>S. enterica</em> in both artificially and naturally contaminated food samples, comparable to the culture method. These results demonstrate the potential of the targeted MS method in various food categories and are expected to be an alternative approach for <em>S. enterica</em> detection in food.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":null,"pages":null},"PeriodicalIF":8.8,"publicationDate":"2024-11-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142597537","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}