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Aldehyde oxidase mediated enantioselective metabolic health risk of dinotefuran

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Science China Chemistry 2024年第6期67卷 2079-2091页

作者： Liwei Xu Xinxin Xu Hua Kuang Chuanlai Xu Xiaoling Wu State Key Laboratory of food Science and Resources Jiangnan UniversityWuxi214122China International Joint Research Laboratory for Biointerface and Biodetection and School of food Science and Technology Jiangnan UniversityWuxi214122China collaborative innovation center of food safety and quality control in jiangsu province Jiangnan UniversityWuxi214122China

Chiral pollutants often pose significant differential environmental health *** this study,the biotransformation of chiral dinotefuran(DIN)and its enantioselective metabolic toxicity mechanisms have been systemically ***,reversedphase chromatography-high resolution mass spectrometry was developed to quantify the content of DIN R/S chiral enantiomer with pg level sensitivity,revealing a lower elimination rate constant(K_(e))of S-DIN(0.730 h^(-1))than R-DIN(0.746 h^(-1)).Secondly,the interaction mechanism between DIN metabolism and important endogenous bioactive molecules,such as aldehyde oxidase(AOX)and neurotransmitters,was *** DIN nitro-group was converted into a guanidine group by the reducing site of nearby flavin adenine dinucleotide(FAD)in AOX with the preferred higher affinity of ***,the endogenous tryptophan(Trp)aldehyde metabolic intermediate,5-hydroxyindoleacetaldehyde(5-HIAL),provides a persistent electron donor for DIN reduction via the oxidation-catalyzed site in AOX,resulting in remarkable up-regulation of monoamine neurotransmitters such as serotonin and ***,the higher level of neurotransmitters further mediated dysregulation of oxylipin homeostasis via the serotonergic pathway,where S-DIN exhibited more pronounced liver lipid damage and environmental health risk with the accumulated lipid biomarkers,oxidized triglyceride(OxTG)and oxidized sphingomyelin(OxSM).This study elucidates the AOX-mediated enantioselectivity metabolic pathway of DIN,providing a new analytical method for chiral pollutants and paves the way for their health risk assessments.

关键词： neonicotinoid dinotefuran enantiomer aldehyde oxidase metabolomics health risk

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Insight into the spoilage heterogeneity of meat-borne bacteria isolates with high-producing collagenase

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food Science and Human Wellness 2024年第3期13卷 1402-1409页

作者： Haodong Wang Liangting Shao Jinhao Zhang Xinglian Xu Jianjun Li Huhu Wang jiangsu collaborative innovation center of Meat Production and Processing Quality and Safety ControlCollege of Food Science and TechnologyNanjing Agricultural UniversityNanjing 210095China Yantai XiWang Meat food Co. Ltd.Yantai 264000China

Chilled chicken is inevitably contaminated by microorganisms during slaughtering and processing,resulting in *** parts of chilled chicken,especially wings,feet,and other skin-on products,are abundant in collagen,which may be the primary target for degradation by spoilage *** this work,a total of 17 isolates of spoilage bacteria that could secrete both collagenase and lipase were determined by raw-chicken juice agar(RJA)method,and the results showed that 7 strains of Serratia,Aeromonas,and Pseudomonas could significantly decompose the collagen *** gelatin zymography showed that Serratia liquefaciens(F5)and(G7)had apparent degradation bands around 50 kDa,and Aeromonas veronii(G8)and Aeromonas salmonicida(H8)had a band around.65 and 95 kDa,*** lipase and collagenase activities were detected isolate-by-isolate,with F5 showing the highest collagenase *** spoilage ability on meat in situ,F5 performed strongest in spoilage ability,indicated by the total viable counts,total volatile basic nitrogen content,sensory scores,lipase,and collagenase *** study provides a theoretical basis for spoilage heterogeneity of strains with high-producing collagenase in meat.

关键词： Bacteria Chilled chicken Heterogeneity Collagenase Spoilage

The efficiency and safety evaluation of hemoglobin hydrolysate as a non-heme iron fortifier

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food Science and Human Wellness 2024年第2期13卷 999-1010页

作者： Dejiang Xue Shuai Jiang Miao Zhang Kai Shan RenéLametsch Chunbao Li Key Laboratory of Meat Processing and quality control Ministry of EducationKey Laboratory of Meat ProcessingMinistry of Agriculture and Rural AffairsJiangsu Collaborative Innovation Center of Meat ProductionProcessing and Quality ControlCollege of Food Science and TechnologyNanjing Agricultural UniversityNanjing 210095China Department of food Science University of CopenhagenFrederiksberg C DK-1958Denmark

Hemoglobin hydrolysate is derived from the enzymatic degradation of *** work aimed to evaluate whether hemoglobin hydrolysate promotes the absorption of non-heme iron and the safety of absorbed iron in mice by analyzing the iron binding content,iron circulation,and liver *** found that hemoglobin hydrolysate promoted the absorption of non-heme iron with high efficiency in duodenum by spontaneously binding non-heme iron during digestion,and increased hepatic iron content by up-regulating divalent metal transporter 1,zinc transporter 14,but hepatic iron content only increased at 3 *** iron entered the blood through ferroportin without restriction at 3 weeks,and excessive iron entered the liver and then affected the hepatocyte membranes permeability and lipid synthesis through oxidative *** the prolongation of dietary intervention,the up-regulated hepcidin acted on the ferroportin to restrict excess iron from entering the blood,and then the hepatic homeostasis *** addition,hemoglobin hydrolysate enhanced the hepatic antioxidant *** together,hemoglobin hydrolysate has a strong ability to promote the absorption of non-heme iron in vivo,and the absorbed iron is relatively safe due to the regulation of hepcidin.

关键词： Hemoglo bin hydrolysate Non-heme iron Absorption Liver homeostasis Hepcidin

The effect of glutathione on glucosinolate biosynthesis through the sulfur assimilation pathway in pakchoi associated with the growth conditions

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Horticultural Plant Journal 2024年第2期10卷 473-487页

作者： Biao Zhu Zhile Liang Dan Wang Chaochao He Zhujun Zhu Jing Yang Key Laboratory of quality and safety control for Subtropical Fruit and Vegetable Ministry of Agriculture and Rural AffairsCollaborative Innovation Center for Efficient and Green Production of Agriculture in Mountainous Areas of Zhejiang ProvinceCollege of Horticulture ScienceZhejiang A&F UniversityHangzhouZhejiang 311300China

Glucosinolates(GSLs) are a group of nitrogen-and sulfur-containing secondary metabolites, synthesized primarily in members of the Brassicaceae family, that play an important role in food flavor, plant antimicrobial activity, resistance to insect attack, stress tolerance, and human anti-cancer effects. As a sulfur-containing compound, glutathione has a strong connection with GSLs biosynthesis as a sulfur donor or redox system, and exists in reduced(glutathione;GSH) and oxidized(glutathione disulfide;GSSG) forms. However, the mechanism of GSH regulating GSLs biosynthesis remainds unclear. Hence, the exogenous therapy to pakchoi under normal growth condition and sulfur deficiency condition were conducted in this work to explore the relevant mechanism. The results showed that exogenous application of buthionine sulfoximine, an inhibitor of GSH synthesis, decreased the transcript levels of GSLs synthesis-related genes and transcription factors, as well as sulfur assimilation-related genes under the normal growth condition. Application of exogenous GSH inhibited the expression of GSLs synthesis-and sulfur assimilation-related genes under the normal condition, while the GSLs biosynthesis and the sulfur assimilation pathway were activated by exogenous application of GSH when the content of GSH in vivo of plants decreased owing to sulfur deficiency. Moreover,exogenous application of GSSG increased the transcript levels of GSLs synthesis-and sulfur assimilation-related genes under the normal growth condition and under sulfur deficiency. The present work provides new insights into the molecular mechanisms of GSLs biosynthesis underlying glutathione regulation.

关键词： Pakchoi Glucosinolates Reduced glutathione Oxidized glutathione Sulfur assimilation

Effect of microstructure on lipolysis behavior of milk fat globules during gastrointestinal digestion

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food Science and Human Wellness 2024年

作者： Xinyun Zhou Ting Guo Chen Chen Hadiatullah Hadiatullah Yunping Yao Changmo Li Xingguo Wang State Key Laboratory of food Nutrition and safety Key Laboratory of food Nutrition and safety Ministry of Education College of food Science and Engineering Tianjin University of Science & Technology Tianjin Key Laboratory for Modern Drug Delivery & High-Efficiency collaborative innovation center of Chemical Science and Engineering School of Pharmaceutical Science and Technology Tianjin University collaborative innovation center of food safety and quality control in jiangsu province National Engineering Research center for Functional food School of food Science and Technology Jiangnan University

Milk fat globules (MFG) are the primary source of energy and functional factor in dairy-based products. To evaluate the suitability of commercial MFG substitutes for infant and adult consumers， the lipolysis properties and regulatory factors in digesting bovine， caprine， and human MFG were compared. The lipolysis kinetic models of bovine and caprine MFG are comparable， with bovine MFG displaying the highest degree of lipolysis (50.21%) during gastric digestion in infants， resulting in the production short-chain saturated fatty acids. Caprine MFG has a high rate of lipolysis due to its weak phospholipid-glycoprotein layer， which is prominent in both infants’ and adults’ digestion. The effects of consuming bovine and caprine MFG for adults are comparable in terms of lipolysis properties and nutritional value of fatty acid. After gastrointestinal digestion， human MFG has the highest digestibility (93.98%). The advantages of human MFG include its phospholipid structure， exogenous lipase， and lipolysis-regulating proteins. This study provides recommendation for the selection of milk fat substitutes and improvements in commercial dairy.

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Effect of resistant starch supplementation on the diversity and composition of human gut microbiota: A systematic review and meta-analysis

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food Science and Human Wellness 2024年

作者： Jiaxin Xu Haocun Kong Caiming Li Xiaofeng Ban Zhaofeng Li collaborative innovation center of food safety and quality control Jiangnan University School of food Science and Technology Jiangnan University State Key Laboratory of food Science and Technology Jiangnan University

Resistant starch (RS) has attracted much researchers’ attention because of its health-beneficial effects. Gut microbiota obviously shapes human health， but the effects of RS supplementation on the changes of human gut microbiota remain unclear. This observational meta-analysis aimed to reveal the effects of RS intake on alpha diversity and composition of gut microbiota through meta-analysis. Two independent authors systematically searched articles from inception until February 2023 on four electronic databases. Twenty-four highly relevant trials were included conforming to Preferred Reporting Items for Systematic reviews and Meta-Analysis protocol， and a total of 816 individuals were included. Significant heterogeneity analyses revealed that RS intake notably decreased Shannon index (WMD: –0.11; 95% CI: –0.21， –0.01)， and stimulated the composition of health promoting bacteria genera， including Bifidobacterium (WMD: 1.75; 95% CI: 0.39， 3.11; WMD: 0.36; 95% CI: 0.04， 0.69)， Faecalibacterium (WMD: 0.70; 95% CI: 0.20， 1.20; ES: 0.91; 95% CI: 0.60， 1.23)， and Prevotella (WMD: 0.35; 95% CI: 0.01， 0.69). Taken together， the present study revealed that changes in the gut microbiota diversity and genera were correlated with RS supplementation， which may contribute to benefits in human health.

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Influence of preheating treatments on cyanide content， nutritional composition， physicochemical properties， color and oxidative stability of flaxseed meal

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中国油脂 2024年

作者： ZHOU Junzhuo CHU Pengfei DONG Guimei PEI Xuechen HUANG Jiaqian ZHENG Rui YIN Fawen ZHOU Dayong SKL of Marine food Processing & safety control National Engineering Research center of Seafood collaborative innovation center of Seafood Deep Processing Liaoning province Key Laboratory for Marine food Science and Technology School of food Science and Technology Dalian Polytechnic University

This study aimed to investigate the effects of different preheating treatments （steaming， roasting and microwave） of flaxseed on cyanide content， nutritional composition， physicochemical properties， color and oxidative stability of flaxseed meal. The three preheating methods of flaxseed all significantly decreased the hydrocyanic acid （HCN） contents. By contrast， microwave was the most effective detoxification method. After 5 min of microwave treatment， the HCN content in flaxseed was reduced from 94.65 ± 1.68 mg/kg to 7.80 ± 0.57 mg/kg. In addition， the three preheating methods all significantly increased the polyphenol content， thiobarbituric acid reactive substances （TBARS）， peroxide value （POV）， and a*value， and slightly decreased polyunsaturated fatty acid （PUFA） contents， but significantly decreased total amino acid contents as well as L*， W*and b*values. Interestingly， the three preheating methods all improved the oxidative stability and color stability of flaxseed upon accelerated storage under 40 °C. Compared with steaming （120 ℃ for 20 min） and roasting （100 ℃ for 40 min）， microwave （560 W for 4 min） is recommended for decreasing cyanide content， as well as enhancing the flaxseed' stability and qualitative attributes.

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Evaluation of co-spoilage potential of Pseudomonas fragi and Pseudomonas lundensis isolated from chilled pork: in vitro and in situ

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food Science and Human Wellness 2024年

作者： Han Dou Anthony Pius Bassey Jingwen Li Xianming Zeng Keping Ye State Key Laboratory of Meat quality control and Cultured Meat Development jiangsu collaborative innovation center of Meat Production and Processing College of food Science and Technology Nanjing Agricultural University

Pseudomonas (P.) fragi and P. lundensis have been reported as key spoilage bacteria in aerobically-stored chilled meat. However， the co-spoilage effect of these bacteria has not been effectively evaluated. This study evaluated the spoilage potential of P. fragi， P. lundensis and P. fragi + P. lundensis in vitro and in situ at 4 ℃. The results showed that P. fragi + P. lundensis performed the highest growth rate and displayed larger decomposition zone diameters on Raw-pork juice agar (RJA) plates. P. fragi + P. lundensis inoculants exhibited the strongest proteolytic activity， which resulted in the highest values of trichloroacetic acid (TCA)-soluble peptides， total volatile basic nitrogen (TVB-N) and myofibril fragmentation index (MFI) in chilled pork. Moreover， the inoculated samples showed different pH and sensory changes. Notably， increased amounts of volatile organic compounds (VOCs)， such as octanal， nonanal， 2-nonanone， 1-propanol， 1-octanol， isopropyl acetate， and 2，6-dimethylpyazine， were observed in inoculated P. fragi + P. lundensis samples， hinting their potential use as spoilage markers for spoilage monitoring of co-cultures. This study would provide a deeper understanding of meat spoilage and serve as a reference for future studies to inhibit meat spoilage.

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Effects of high temperature and high relative humidity drying on moisture distribution,starch microstructure and cooking characteristics of extruded whole buckwheat noodles

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Journal of Future foods 2024年第2期4卷 159-166页

作者： Linghan Meng Xuyang Sun Yan Zhang Xiaozhi Tang Key Laboratory of Grains and Oils quality control and Processing College of Food Science and EngineeringCollaborative Innovation Center for Modern Grain Circulation and SafetyNanjing University of Finance and EconomicsNanjing 210023China Hebei Key Laboratory of food safety Hebei Food Inspection and Research InstituteShijiazhuang 050091China

Drying is a key step in starch noodle *** effects of high temperature(60,70,80°C)and high relative humidity(65%,75%,85%)drying(HTHD)on the moisture distribution,starch microstructure and cooking characteristics of extruded whole buckwheat noodles were *** to the conventional hot-air drying(CHAD)at 40°C,the increase in drying temperature(60–80°C)and the decrease in relative humidity(85%–65%)significantly improved drying efficiency of the extruded *** adjusting drying temperature and relative humidity,the rate of moisture migration in noodles and phase transition of starch could be appropriately *** optimum drying parameters(T70H75,70°C drying temperature and 75%relative humidity)showed smooth and dense network structure,resulting in the lowest cooking loss(6.61%),broken rate(0%),highest hardness(1695.17 g)and springiness(0.92).However,the total flavonoid content(TFC)and the total phenolic content(TPC)reduced by 6.81%–28.50%and 7.19%–53.23%in contrast to CHAD,and the color of buckwheat noodles became darker through *** findings showed the potential of HTHD for increasing drying efficiency and improving buckwheat noodle *** appropriate drying parameters could maintain a balanced relationship between moisture migration in noodles and phase transition of starch,which resulted in better cooking quality for extruded whole buckwheat *** a study is valuable for regulating the process conditions of buckwheat-based foods and promoting its commercial utilization.

关键词： Extruded whole buckwheat noodle High temperature and high relative humidity drying Moisture distribution Starch microstructure Cooking characteristics