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Maillard reaction affecting immunobinding activity and digestibility of tropomyosin in Alectryonella plicatula food matrix

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food Science and Human Wellness 2024年第5期13卷 2959-2969页

作者： Chenchen Yu Xinrong He Nairu Ji Shuai Kang Dongxiao Li Huilin Zhang Yang Yang Dong Lai Qingmei Liu Guangming Liu College of Ocean food and Biological Engineering Xiamen Key Laboratory of Marine Functional FoodFujian Provincial Engineering Technology Research Center of Marine Functional FoodJimei UniversityXiamen 361021China The Second Affiliated Hospital of Xiamen Medical College Xiamen 361021China

In recent years,the allergy rate of oysters has surged,and daily food processing methods make it hard to reduce heat resistance and digestive allergy such as tropomyosin(TM).In this study,the Maillard reaction with xylose significantly reduced the IgE binding capacity of Alectryonella plicatula food matrix(AFM),that reduced by(77.81±2.68)%.The study found the Maillard reaction changes the structure of the AFM,in which the content ofα-helix decreased by(24.64±1.46)%.Structural transformation further explains why the Maillard reaction alters the immunobinding activity of *** addition,the Maillard reaction reduces the digestive stability of the AFM and makes TM in the *** food matrix Maillard reaction products(AFM-MRPs)more easily *** on the above research,10 amino acids on the 7 IgE epitopes of TM were *** result indicates that the Maillard reaction reduces the immunobinding activity of the AFM by changing the structure and modifying the amino acids on the epitope.

关键词： Alectryonella plicatula food matrix Immunobinding activity Maillard reaction Tropomyosin

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How does the tea L-theanine buffer stress and anxiety

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food Science and Human Wellness 2022年第3期11卷 467-475页

作者： Liwen Wang Margaret Brennan Shiming Li Hui Zhao Klaus WLange Charles Brennan College of food Science and Technology Hebei Agricultural UniversityBaoding 071001China Department of Wine Food and Molecular BiosciencesLincoln UniversityChristchurch 7647New Zealand Hubei Key Laboratory of EFGIR Huanggang Normal UniversityHuanggang 438000China Tianjin Key Laboratory of food and Biotechnology University of CommerceTianjin 300134China Department of Experimental Psychology University of RegensburgRegensburg 93040Germany School of Science RMITMelbourneVIC 3000Australia

Tea(Camellia sinensis)is widely considered to promote feelings of calming and *** effect is attributed to L-theanine(L-γ-glutamylethylamide)in tea,a non-protein amino acid mainly derived from tea *** a naturally occurring structural analogue of glutamate,L-theanine competes for the receptors with glutamate and is able to pass the blood-brain barrier to exert its relaxation *** review focuses on the relaxation effect of L-theanine,including animal models and the latest human trials as well as the potential molecular mechanisms regarding neuron stem *** biological efficacy of dietary L-theanine in the food matrix has been further discussed in this review in relation to the physiological changes in the gastrointestinal tract and bindings of L-theanine with other food components.

关键词： L-theanine Relaxation Stress Anxiety food matrix

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Bioaccessibility and bioavailability changes of phenolic compounds in pumpkins (Cucurbita moschata):A review

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food Bioscience 2022年第3期47卷 161-175页

作者： Zihong Yang Amrit BK Wanrong Zhao Linghong Shi Hanjing Wu Colin Barrow Frank Dunshea Hafiz A.R.Suleria School of Agriculture and food Faculty of Veterinary and Agricultural SciencesThe University of MelbourneParkvilleVIC3010Australia Ezy Chef Pty Ltd BroadmeadowsVIC3047Australia Centre for Chemistry and Biotechnology School of Life and Environmental SciencesDeakin UniversityWaurn PondsVIC3217Australia Faculty of Biological Sciences The University of LeedsLeedsUK

Pumpkin (Cucurbita moschata ) is one of the well-known edible plants that contains several phytoconstituents,including *** properties of medicinal values in pumpkin have been demonstrated,such as anti-diabetic,antioxidant,anti-carcinogenic,anti-inflammatory,hypolipidemic,and *** functional compounds in pumpkins and the secondary metabolites in plants,the positive effects of polyphenols have been studied,including high antioxidant capacities and the mitigation potential of chronic diseases and certain *** review is proposed to comprehensively investigate the interactions between phenolic compounds and pumpkin matrix constituents,including carbohydrates,proteins,lipids,minerals,vitamins,and other polyphenols,which will significantly impact the bioaccessibility and bioavailability of bioactive compounds in pumpkins,especially ***,the effect on the nutritional properties of bioactive compounds has also been ***,this review includes the assessments for the food processing strategies to demonstrate the impact on phenolic intake capacity and changes in the content and properties of active compounds.

关键词： Bioaccessibility Bioavailability Phenolic compound food matrix matrix interaction

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How does the addition of mushrooms and their dietary fibre affect starchy foods

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Journal of Future foods 2022年第1期2卷 18-24页

作者： Hui Zhao Liwen Wang Margaret Brennan Charles Brennan Tianjin Key Laboratory of food and Biotechnology Tianjin International Joint Center of Food Science and EngineeringState Experimental and Training Centre of Food and DrugSchool of Biotechnology and Food ScienceTianjin University of CommerceTianjin 300134China College of food Science and Technology Hebei Agricultural UniversityBaoding 071001China Department of Wine Food and Molecular BiosciencesLincoln UniversityChristchurch 7647New Zealand School of Science RMIT UniversityMelbourne3000Australia

Mushrooms contain multiple bioactive compounds of which dietary fibre is a representative *** of extracted or naturally derived dietary fibre in staple starchy foods constitutes a strategy to increase fibre intake in terms of cardiovascular disease and other metabolic *** matrix is viewed as a physical domain containing nutrients in which interactions and behaviours are different from those in isolation or free *** nutritional effect of mushrooms'addition in the starchy food matrix is reviewed together with the alterations of cooking *** studies include nutrients bioaccessibility due to the interfere of dietary fibres in consideration of their types and *** future approach to shaping microbial colonisation in the digestive tract through metabolites such as short-chain fatty acids from dietary fibres is required to sustain host physiology and health.

关键词： food matrix Dietary fibre Mushroom Starchy foods Bioavailability

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