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Sialoglycoproteins Isolated from the Eggs of Gadus morhua Inhibit Bone Resorption in Ovariectomized Rats by Suppressing the MAPK and NF-κB Pathways

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Journal of Ocean University of China 2019年第5期18卷 1174-1184页

作者： MAO Lei WANG Yiming WANG Meiling DAI Yufeng WANG Jingfeng XUE Changhu college of food science and engineering Ocean University of China

The present study investigated the anti-osteoporosis function and the mechanism of sialoglycoproteins isolated from the eggs of Gadus morhua(Gm-SGP)on ovariectomized(OVX)*** 3 months of Gm-SGP treatment,OVX-induced bone loss was suppressed and uncoupling bone turnover was balanced,as indicated by systemic biomarkers of bone metabolism;no uterine estrogenicity was ***,rats administered with Gm-SGP exhibited increased bone mineral density and biomechanical strength and significant restoration of the trabecular microarchitecture compared with rats in the control ***-SGP significantly decreased bone resorption-related indicators in *** of the associated mechanisms revealed that Gm-SGP significantly increases the OPG/RANKL ratio at the mRNA and protein *** research suggested that Gm-SGP inhibits the mRNA and protein expressions of important transcription factors of the MAPK and NF-κB signaling *** also attenuates the activation of related transduction signaling pathways by inhibiting phosphorylation of JNK,ERK,p38,and NF-κB,and ultimately suppresses the induction of c-Fos and ***,these results demonstrate that Gm-SGP inhibits bone resorption by suppressing osteoclastogenesis-related MAPK and NF-κB pathways,thereby improving osteoporosis.

关键词： Sialoglycoprotein osteoporosis MAPKs NF-κB bone resorption

Purification and immunoglobulin E epitopes identification of low molecular weight glutenin:an allergen in Chinese wheat

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food science and Human Wellness 2023年第3期12卷 720-727页

作者： Yanbo Wang Yihang Tong Jinru Zhou Dong Yang Linglin Fu food Safety Key Laboratory of Zhejiang Province School of Food Science and BiotechnologyZhejiang Gongshang UniversityHangzhou 310018China college of food science and nutritional engineering China Agricultural UniversityBeijing 100083China

As one of the most important cereals,wheat(Triticum aestivum)has high nutritional value and is widely cultivated in ***,wheat can cause severe allergic reactions,and a growing number of people are developing allergies to Chinese *** molecular weight glutenin(LMW-GS),an important allergen in susceptible populations,is responsible for celiac disease and wheat contacts *** this study,LMW-GS was highly purified from Chinese wheat(Xiaoyan 6)and further identified and *** addition,8 peptides were predicted efficiently by 5 immunological tools,among which 5 peptides showed significant immunoglobulin E binding *** specific epitopes were found to be in the non-conserved region of the amino acid sequence of LMW-GS,which was speculated to be the specific epitope of Chinese *** systematic research of LMW-GS may provide new insights into the prevention of wheat allergy and development of hypoallergenic wheat products.

关键词： Triticum aestivum Allergen Low molecular weight glutenin(LMW-GS) Immunological tools

CRISPR technology is revolutionizing the improvement of tomato and other fruit crops

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Horticulture Research 2019年第1期6卷 781-793页

作者： Tian Wang Hongyan Zhang Hongliang Zhu college of food science and nutritional engineering China Agricultural University100083 BeijingChina Key Laboratory of food Nutrition and Safety of Shandong Normal University College of Life ScienceShandong Normal University250014 JinanChina

Fruits are major sources of essential nutrients and serve as staple foods in some areas of the *** increasing human population and changes in climate experienced worldwide make it urgent to the production of fruit crops with high yield and enhanced adaptation to the environment,for which conventional breeding is unlikely to meet the ***,clustered regularly interspaced short palindromic repeat(CRISPR)technology paves the way toward a new horizon for fruit crop improvement and consequently revolutionizes plant *** this review,the mechanism and optimization of the CRISPR system and its application to fruit crops,including resistance to biotic and abiotic stresses,fruit quality improvement,and domestication are *** and future perspectives are discussed as well.

关键词： CRISPR crops breeding

Approaches to evaluate nutrition of minerals in food

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food science and Human Wellness 2021年第2期10卷 141-148页

作者： Xuan Wang Yifan He Qian Gao Dong Yang Jianfen Liang college of food science and nutritional engineering China Agricultural UniversityBeijing 100083China Beijing Key Laboratory of Functional food from Plant Resources Beijing 100083 China

Numerous techniques have been developed to determine the bioavailability of *** method has specific detection objects with certain procedures to assure the *** review focuses on a comprehensivecomparison of the applications,advantages,and critical control points of these *** commonly used approaches for assessing mineral bioavailability can be divided into three categories-chemical methods,in vitro models and in vivo *** methods are first developed,and mainly simulating the digestion environment to give a rough prediction of mineral *** vitro models mainly used different cells to simulate the process and environment of food digestion to assess the availability of *** vivo tests are employing complex models to observe the bioavailability of minerals after complicated digestive process in animal models or human *** review summarizes the critical points of establishment of these relevant models,compares the advantages and limitations among three *** no single bioavailability method is ideal for all micronutrients,certain methods under proper operation can indeed be employed to minimize the differences between simulated results and reality for effective evaluation of the bioavailability of minerals.

关键词： Mineral Bioavailability In vivo In vitro

Meta-Analysis:Prevalence of food Allergy and food Allergens—China, 2000−2021

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China CDC weekly 2022年第34期4卷 766-770,I0003-I0005页

作者： Jiangzuo Luo Qiuyu Zhang Yanjun Gu Junjuan Wang Guirong Liu Tao He Huilian Che Key Laboratory of Precision Nutrition and food Quality Key Laboratory of Functional DairyMinistry of EducationCollege of Food Science and Nutritional EngineeringChina Agricultural UniversityBeijingChina

What is already known about this topic?In recent decades,the prevalence of food allergy has increased worldwide;however,a comprehensive estimate of the prevalence of food allergy and allergens in China is not yet *** is added by this report?By searching the English databases PubMed,Embase,Cochrane Library,and Chinese databases CNKI,Wanfang Data,and VIP Chinese epidemiological studies on food allergy,the probability of food allergy in China and related influencing factors were *** are the implications for public health practice?The findings of this study provide up-to-date estimates of the prevalence of food allergy rates in China in terms of age,gender,and the eight major food allergens.

关键词： has searching gender

A comprehensive method to explore inhibitory kinetics and mechanisms of an anticoagulant peptide derived from Crassostrea gigas

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food science and Human Wellness 2022年第6期11卷 1491-1499页

作者： Shuzhen Cheng Di Wu Hanxiong Liu Xianbing Xu Beiwei Zhu Ming Du Department of food science and engineering National Engineering Research Center of SeafoodDalian Polytechnic UniversityDalian 116034China Beijing Advanced Innovation Center for food Nutrition and Human Health College of Food Science and Nutritional EngineeringChina Agricultural UniversityBeijing 100083China

A comprehensive method was applied to evaluate the anticoagulant activity of a novel anticoagulant peptide(NAESLRK)derived from oyster(Crassostrea gigas).The anticoagulant peptide drastically reduced the extrinsic clotting activity and also impaired the intrinsic clotting activity *** with clotting data,the thrombin peak height was reduced to 84.7 nmol/L from 123.4 nmol/L,and thrombin generation time was delayed to 4.67 min from 4.42 min when the extrinsic trigger was *** inhibitory kinetics of FⅪa,FⅨa,FⅩa,FⅡa,and APC in a purified component system rationally explained the reduction of extrinsic clotting activity and impairment of thrombin *** the inhibition of FⅩa and FⅡa activity,the activation processes of FⅩand FⅡby intrinsic/extrinsic tenase complex and prothrombinase were also *** anticoagulant activity in the plasma system was the result of comprehensive inhibition of various *** research provided a novel method for anticoagulant evaluation and inhibitory mechanism of bioactive peptides from food products.

关键词： Oyster Anticoagulant peptide Inhibitory kinetics Coagulation factor Non-specific inhibitor

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Isolation and Characterization of a Fucoidan-Degrading Bacterium from Laminaria japonica

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Journal of Ocean University of China 2014年第1期13卷 153-156页

作者： WANG Ying LI Bafang ZHAO Xue PIAO Meizi college of food science and engineering Ocean University of China college of food science and engineering Qingdao Agricultural University

Fucoidan, a polysaccharide containing abundant fucose and sulfate ester group, was prepared from Laminaria japonica. In order to obtain fucoidan-degrading enzyme, bacteria capable of degrading fucoidan were screened from kelp. A bacterial strain named RC2-3 was obtained, which degraded fucoidan by the maximum extent of 54% ± 1.3%, the highest among all bacterial isolates. High-performance size exclusion chromatography(HPSEC) showed that the molecular weight of fucoidan was gradually reduced by RC2-3 with culturing time, suggesting the production of fucoidan-degrading enzyme by RC2-3. Phylogenetic analysis of partial 16S ribosomal RNA gene(16S rDNA) sequence showed that RC2-3 belonged to the family Flavobacteriaceae. However, it showed different physiological and biochemical characteristics from the known Flavobacteriaceae members producing fucoidan-degrading enzyme, thus RC2-3 was proposed to be a new member of this family.

关键词： fucoidan degradation Flavobacteriaceae 16S rDNA HPSEC

The synergistic effect of dietary cholesterol with fruit tannins in forming kidney stones

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food Innovation and Advances 2023年第2期2卷 163-170页

作者： Yu Xi Xiangquan Zeng Yijing Pu Xiangxin Li Huilian Che Yuxia Ma Weibo Jiang college of food science&nutritional engineering China Agricultural UniversityBeijing 100083PR China School of food and Health Beijing Technology and Business UniversityBeijing 100048PR China Department of Nutrition and Hygiene Hebei Medical UniversityShijiazhuang 050031PR China

Prevalence of kidney stones has increased continously over several decades worldwide,the major causes of which are largely *** explore the dietary causes of kidney stones,and reveal mechanisms underlying dietary risk factors inducing kidney stones,animal experiments using mice as the disease model were ***-week old male CD-1 mice were treated by ethylene glycol,cholesterol or/and apple tannins for 3 d,*** the present study,the crystalline analysis in urine and kidney tissues,HE staining kidney sections as well as observation of micro-stones,tannins and cholesterol deposition in kidneys of mice in different groups were *** found that gavage with ethylene glycol,cholesterol and tannins resulted in mice urine solute supersaturation in renal tubules and forming kidney *** cholesterol and tannin deposits in mouse kidney were observed by laser confocal microscopy and crystals were shown either adhered with or codeposited with cholesterol and tannin *** primary crystals were found in renal cortex,medullar,especially papilla in the kidney sections under polarized *** findings demonstrate that interaction of cholesterol and tannins in kidney plays a critical role in the formation of kidney stones.

关键词： kidney cholesterol dietary

Effects of extrusion parameters on rheological properties,chromatism,protein solubility and microstructure of flaxseed-corn mixture

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International Journal of Agricultural and Biological engineering 2015年第6期8卷 89-98页

作者： Wu Min Liu Yi Wang Lijun Li Dong college of engineering China Agricultural UniversityBeijing 100083China engineering Research Center for Modern Agricultural Equipment&Facilities Ministry of EducationChina college of food science and nutritional engineering China Agricultural UniversityBeijing 100083China

As a kind of significant functional food material,flaxseed can be processed into snacks by extrusion *** research mainly studied the effects of different extrusion conditions:temperature,screw speed,material moisture content and proportion of added flaxseed,***,the rheological properties of steady state were also *** showed that the steady state shear sweep tendency of extruded disperse system accorded to the power law model of non-Newtonian *** fitting extrusion parameters and the parameters of power law model with polynomial,the maximum of consistency index and minimum of liquidity index can be gained when extruding temperature was 120°C,screw speed was 100 r/min and the proportion of added flaxseed was 20%.Maillard reaction could occur in extruded melt when material moisture content was less than 18.2%,and then formed to be brown by-products;however,the Maillard reaction slowed down and color aberration decreased when the moisture content *** soluble index observably reduced after extrusion,which indicated that protein denaturation during extruding process and created hydrophobic *** study of scanning rheological and electron microscope explained the process of starch,protein and fat in mixture formed steady polymer during extruding process.

关键词： flaxseed extrusion flaxseed-corn blend steady shear rheological property food processing