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Insights into sensitizing and eliciting capacity of gastric and gastrointestinal digestion products of shrimp(Penaeus vannamei)proteins in BALB/c mice

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Food Science and Human Wellness 2024年第1期13卷 339-348页

作者： Yao Liu Songyi Lin Kexin Liu Shan Wang Wang Li Na Sun National Engineering Research Center of seafood School of Food Science and TechnologyDalian Polytechnic UniversityDalian 116034China Collaborative Innovation Center of seafood Deep processing Dalian Polytechnic UniversityDalian 116034China

Shrimp(Penaeus vannamei)proteins have been shown an allergenic potential;however,little information is available on the sensitizing and eliciting capacity of shrimp protein digestion *** this study,a BALB/c mice model was used to explore the allergenicity of shrimp protein sample(SPS)and their gastric and gastrointestinal digestion products(GDS/GIDS).As compared with the SPS groups,the GDS/GIDS groups caused lower specific immunoglobulins(Ig E/Ig G1)levels(P<0.05),but higher than the control groups,indicating that the digestion products sensitized the ***,spleen index,mouse mast cell protease-1(m MCP-1)concentration and proportion of degranulated mast cells were significantly reduced in the GDS/GIDS groups(P<0.05);simultaneously,allergic symptoms,vascular permeability and histopathological changes of tissues were ***,the allergenicity of digestion products cannot be eliminated and still cause systemic allergic reactions in *** study showed that the digestion products of shrimp still had high sensitizing and eliciting capacity.

关键词： Penaeus vannamei Allergenicity Digestion BALB/c mice model

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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Titanium dioxide E171 consumption exacerbates Listeria monocytogenes infection in mice

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Food Quality and Safety 2024年第1期8卷 68-80页

作者：滕跃王瑷琳赵东云李国鹏刘泷泽邹悦夏效东 State Key Laboratory of Marine Food processing and Safety Control National Engineering Research Center of SeafoodSchool of Food Science and TechnologyDalian Polytechnic UniversityDalianChina

The food additive titanium dioxide is commonly utilized to enhance the appearance and flavor of food ***,this substance has been linked to gastrointestinal *** aim of this study was to investigate the impact of dietary exposure of titanium dioxide E171 on Listeria monocytogenes infection in *** were mainly divided into the control,LM group(*** infection),and E171+LM groups(E171 supplementation before *** infection).Pre-exposure to E171 resulted in increased bacterial counts in the liver,spleen,ileum,colon,mesenteric lymph nodes,and feces of mice after *** ***,E171 exposure increased the levels of pro-inflammatory cytokines while attenuating the levels of anti-inflammatory cytokines in mice infected with ***,mice in the E171+LM group exhibited considerably more severe colonic inflammation and worse intestinal barrier function than mice in the LM *** 16S rRNA gene sequencing revealed a shift in the composition of the gut microbiota of mice in the E171+LM group,characterized by a decrease in the relative abundance of Firmicutes and a decrease in the Firmicutes-to-Bacteroidetes *** levels of acetate,butyrate,and isobutyrate were markedly decreased within the cecum of mice in the E171+LM group in comparison to mice in the LM *** conclusion,these results suggest that E171 exposure could exacerbate *** infection in mice,which may provide useful information for future risk assessment of this commonly used food additive.

关键词： E171 L.monocytogenes intestinal barrier function inflammatory responses gut microbiota.

Lactobacillus rhamnosus RL-H3-005 ameliorates allergic airway inflammation by modulating the gut microbiota in asthmatic mice

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Food Science and Human Wellness 2024年

作者： Shugang Li Mingxin Li Guopeng Li Huanhuan Liu Wenxiu Zhu Donglin Sui Yixuan Li Xiaomeng Ren Collaborative Innovation Center of seafood Deep processing， National Engineering Research Center of seafood， School of Food Science and technology， Dalian Polytechnic University Dalian Jinshiwan Laboratory

The symptoms of allergic airway disease are impacted by the interplay of gut microbiota， which may be modulated by probiotics. This study aimed to investigate the potential anti-inflammatory effects of three lactic acid bacteria (LAB) on allergic asthma through modulation of the gut microbiota. Ovalbumin (OVA)-induced asthmatic mice were treated with three LAB strains， and their gut microbiota profiles were analyzed using 16S rRNA sequencing. Fecal microbiota transplantation (FMT) from mice fed with Lactobacillus rhamnosus RL-H3-005 was administered to OVA-induced asthmatic mice. The results demonstrated that RL-H3-005 effectively reduced inflammatory infiltrates in the lung and colon， as well as suppressed cytokine levels associated with allergic asthma compared to other strains. In addition， the supplementation of RL-H3-005 modulated the composition of gut microbiota in mice with allergic asthma. FMT results further supported the notion that modulating the gut microbiota with RL-H3-005 plays a crucial role in attenuating airway inflammatory symptoms in allergic asthma.

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Oyster-derived Anticoagulant Peptide Mitigates Thrombin-induced Barrier Dysfunction and Prothrombotic Phenotype in Human Pulmonary Microvascular Endothelial Cells

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Food Science and Human Wellness 2024年

作者： Shuzhen Cheng Siyi Wang Ximing Yang Minghao Xie Qi Yang Lushun Yuan Ming Du National Engineering Research Center of seafood， Collaborative Innovation Center of seafood Deep processing， Dalian Polytechnic University department of Vascular Surgery， Shanghai General Hospital， Shanghai Jiao Tong University SKL of Marine Food processing & Safety Control， School of Food Science and technology， Dalian Polytechnic University

Thrombin blockers have been shown to be effective for various pathological conditions， but their use is limited due to the potential for serious bleeding adverse effects. This study introduced a novel bioactive peptide (P-2-CG) from oyster， that mitigated thrombin-mediated barrier dysfunction and prothrombotic phenotypes in human pulmonary microvascular endothelial cells (HPMECs). P-2-CG significantly attenuated the increase in endothelial monolayer permeability induced by thrombin through the possible attenuation of RhoA activation and it promoted barrier recovery by enhancing endothelial cell adhesion. Additionally， P-2-CG was found to decrease the pro-thrombotic phenotype induced by thrombin in HPMEC by reducing the extrinsic trigger TF mRNA expression， which resulted in prolonged plasma clotting time， decreased FXa activation， and reduced thrombin generation. Moreover， P-2-CG inhibited thrombosis efficiently by blocking ICAM-1 and VCAM-1 expression via tyrosine phosphorylation of RelA/p65. P-2-CG inhibits thrombin mediated inflammation and provides a potential therapeutic option for treating endothelial dysfunction and thrombosis.

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Three novel umami peptides derived from the alcohol extract of the Pacific oyster(Crassostrea gigas):identification,characterizations and interactions with T1R1/T1R3 taste receptors

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Food Science and Human Wellness 2024年第1期13卷 146-153页

作者： Baifeng Fu Di Wu Shuzhen Cheng Xianbing Xu Ling Zhang Lishu Wang Heshanm REl-Seedi Hanxiong Liu Ming Du School of Food Science and technology Dalian Polytechnic UniversityDalian 116034China Collaborative Innovation Center of seafood Deep processing Dalian Polytechnic UniversityDalian 116034China National Engineering Research Center of seafood Dalian Polytechnic UniversityDalian 116034China Division of Hematology and Oncology Department of MedicineMedical College of WisconsinMilwaukee 53226USA Division of Pharmacognosy Department of Medicinal ChemistryBiomedical CentreUppsala UniversityUppsala SE-75123Sweden

Oyster(Crassostrea gigas),the main ingredient of oyster sauce,has a strong umami *** this study,three potential umami peptides,FLNQDEEAR(FR-9),FNKEE(FE-5),and EEFLK(EK-5),were identified and screened from the alcoholic extracts of the oyster using nano-HPLC-MS/MS analysis,i Umami-Scoring Card Method(i Umami-SCM)database and molecular docking(MD).Sensory evaluation and electronic tongue analysis were further used to confirm their *** threshold of the three peptides ranged from 0.38 to 0.55 mg/m *** with umami receptors T1R1/T1R3 indicated that the electrostatic interaction and hydrogen bond interaction were the main forces ***,the Phe592 and Gln853 of T1R3 were the primary docking site for MD and played an important role in umami *** with two Glu residues at the terminus had stronger umami,especially at the *** results contribute to the understanding of umami peptides in oysters and the interaction mechanism between umami peptides and umami receptors.

关键词： Oyster umami peptides iUmami-SCM Taste characterization Molecular docking

A food-grade and senescent cell-targeted fisetin delivery system based on whey protein isolate-galactooligosaccharides Maillard conjugate

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Food Science and Human Wellness 2024年第2期13卷 688-697页

作者： Shuai Hou Chutong Lai Yukun Song Haitao Wang Jialu Ni Mingqian Tan Academy of Food Interdisciplinary Science School of Food Science and TechnologyDalian Polytechnic UniversityDalian 116034China Institute of Cancer Stem Cell Cancer CenterDalian Medical UniversityDalian 116044China National Engineering Research Center of seafood Dalian Polytechnic UniversityDalian 116034China Collaborative Innovation Center of seafood Deep processing Dalian Polytechnic UniversityDalian 116034China

Cellular senescence is the results of aging and age-related diseases,and the development of anti-aging methods may improve health and extend *** natural flavonol fisetin has been shown to antagonize senescence in vitro and increases longevity in vivo,but has poor water solubility and limited *** this study,a food-grade and senescent cell-targeted delivery system for fisetin was developed based on whey protein isolate-galactooligosaccharides(WPI-GOS)Maillard conjugate,which could recognize senescence associatedβ-galactosidase in senescent *** fisetin nanoparticles possessed a high encapsulation efficiency,excellent dispersibility in water,good storage stability and well ***,they could effectively accumulate and retain in senescent cells with excellent senescent cell-targeting efficacy,and inhibit the oxidative stress-induced cellular senescence in ***,this novel nanoparticle system based on WPI-GOS Maillard conjugate showed promise to deliver hydrophobic bioactive ingredients like fisetin to senescent cells to improve their bioavailability and anti-senescence effect.

关键词： Fisetin Nanoparticle Cellular senescence Targeted delivery

Mitochondria-targeted nanoparticles for encapsulating astaxanthin: exploring the reason for alleviating oxidative damage

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Food Science and Human Wellness 2024年

作者： Yannan Chen Siyuan Fei Lijuan Zhang Mingqian Tan Academy of Food Interdisciplinary Science， School of Food Science and technology， Dalian Polytechnic University National Engineering Research Center of seafood， Dalian Polytechnic University Collaborative Innovation Center of seafood Deep processing， Dalian Polytechnic University

Oxidative stress is considered as a critical factor in the process of pathological diseases， and mitochondria are considered as vital target organelles for disease intervention. The purpose of this study was aimed to evaluate the antioxidant efficacy of mitochondria-targeted astaxanthin nanoparticle on hydrogen peroxide-induced oxidative damage. As expected， mitochondria-targeted nanoparticle showed excellent mitochondria co-localization ability with higher Pearson’s correlation coefficient (R=0.88). In vitro experiments suggested that the mitochondria-targeted astaxanthin nanoparticle could promote cell viability and increase antioxidant-related enzyme activities. Simultaneously， metabolomics analysis indicated that mitochondria-targeted astaxanthin nanoparticle could alleviate oxidative stress by regulating amino acid metabolism and energy metabolism. Altogether， all these results strongly confirmed the mitochondria-targeted strategy for astaxanthin delivery could relieve oxidative stress and had great promise in the application of disease intervention.

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Combined toxicity assessment of cadmium and food-borne carbon dots on PC12 cells by metabolomics and lipidomics

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Food Science and Human Wellness 2024年

作者： Zihe Qi Haitao Wang Mingqian Tan Academy of Food Interdisciplinary Science， School of Food Science and technology，Dalian Polytechnic University National Engineering Research Center of seafood， Dalian Polytechnic University Collaborative Innovation Center of seafood Deep processing， Dalian Polytechnic University

Cadmium accumulation in seafood has become a major concern for human health. Recently， there has been an increasing focus on the potential risks associated with food-borne fluorescent carbon dots （CDs） that are formed during the thermal processing of seafood. The co-occurrence of cadmium and CDs from cooked seafood become a common phenomenon and co-exposure of them to human has been an inevitable route during long-term seafood consuming. In addition， it has been wildly recognized that CDs can be used as nanocarriers for metal ion chelation for their transport into organisms， thereby， they could influence the bioavailability of metal ion. While there have been numerous studies on the toxic effects of cadmium or CDs， none have explored the combined toxicity of food-borne CDs from clams （CCDs） and Cd2+. In this study， we investigated the single or co-exposure （combined exposure） of Cd2+and CCDs on PC12 cells to investigate the combined toxicity of them. Our analysis of cell viability revealed that CCDs significantly augmented the cytotoxicity induced by Cd2+. More in-depth metabolomics and lipidomics investigation indicated that the combined exposure of Cd2+and CCDs led to significant metabolic disorders， causing an antagonistic effect on energy metabolism， and a synergistic effect on amino acids and lipids metabolism. The disturbance in metabolomics and lipidomics was further supported by the disruption of mitochondrial membrane potential and the accumulation of reactive oxygen species following co-exposure. These findings provide new evidence that support the enhanced cytotoxicity of Cd2+by the CCDs derived from the thermal processing of clams for the first time. This study also declares the necessary that prioritize the investigation of the potential impact of other thermal processing hazards originating from heat-processed foods on the toxicity of heavy metal ions.

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