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Changes in physicochemical characteristics of wheat flour and quality of fresh wet noodles induced by microwave treatment

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Grain & Oil Science and Technology 2024年第3期7卷 177-185页

作者： Jian Zhang Xuejie Li Xiujuan Ren Yanxia An Xiaoyan Song Yang Zhao Yaqing Wen Weifeng Zhang College of food Science and Technology Henan Agricultural University School of food Science and Engineering Zhengzhou University of Science and Technology

Fresh wet noodles(FWN) are popular staple foods due to its unique chewy texture and favorable taste. However,the development of FWN is limited by its short shelf life and high browning rate. It has been found that the quantity of original microorganisms in wheat flour produced by traditional method is relatively high, which is detrimental to the processing quality and storage stability of FWN. Consequently, it becomes imperative to decrease microorganisms in wheat flour. Microwave treatment has been regarded as a promising method in the food industry due to its potential in inhibiting microbial growth and inactivating enzymes without causing adverse effect on the food quality. This study aims to investigate the effects of microwave treatment of wheat kernels under different powers(1, 2, 3, 4, 5 kW) on the physicochemical properties of wheat flour and the quality of FWN. The results revealed that microwave treatment had a significant effect on microbial inhibition and enzyme inactivation, wherein the total plate count(TPC) and yeast and mold counts(YMC) decreased by 0.87 lg(CFU/g) and 1.13 lg(CFU/g) respectively, and PPO activity decreased from 11.40 U to 6.31 U. The dough quality properties, such as stability, extensibility, and starch viscosity, improved significantly under different microwave conditions. Confocal laser scanning microscopy(CLSM) images indicated that starch and proteins aggregated gradually in treated flour, altering rheological properties of dough. From the results of scanning electron microscopy(SEM), microwave treatment led to the appearance of disrupted structure in the gluten proteins, but the secondary structure of proteins altered slightly. Rheological properties of dough confirmed that the microwave treatment greatly affected processing characteristics of wheat flour products, with significant advantageous consequences on product quality, especially for textural properties of FWN. Furthermore, FWN darkening could be inhibited noticeably aft

关键词： Microwave treatment Sterilization Confocal laser scanning microscopy Rheological properties Protein structures

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Reductive lipid nanoparticles loaded with vinorelbine inhibit chemotherapy-induced invasion of cancer cells by modulating ENPP2

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Nano Research 2024年第4期17卷 2886-2898页

作者： Xiaoqi Zhao Xuemeng Guo Mei Pang Weigen Qiu Zhenyu Luo Qing Lin Yichao Lu Hang Yin Sijie Wang Huihui Liu Junlei Zhang Lihua Luo Jian You College of Pharmaceutical Sciences Zhejiang University866 Yuhangtang RoadHangzhou 310058China Hangzhou Institute of innovative Medicine Zhejiang UniversityHangzhou 310058China

Cancer is a predominant culprit behind worldwide death and accounts for up to 10 million deaths every *** is the primary therapeutic method employed for cancer in clinical settings and is essential in controlling tumor *** the advances in this field,tumor invasion and metastasis during treatment remain a significant cause of treatment ***,the underlying mechanisms involving such a disappointing phenomenon are still not fully ***(VNB)extends the lifespan of many cancer patients in the clinic as an emerging chemotherapy drug approved by food and Drug Administration(FDA).However,VNB-induced tumor metastasis is still an intractable problem,which may be closely related to the abnormal oxidative stress generated during VNB-mediated ***,the study aims to construct a reductive nanosystem loaded with VNB,called VNB-VNP,to improve cancer cure rates and reduce tumor *** the reductive component vitamin E,VNB-VNP can effectively reduce oxidative stress and significantly outperform free VNB in preventing tumor *** transcriptome analysis shows that VNB-VNP can alleviate the over-expression of ectonucleotide pyrophosphatase/phosphodiesterase 2(ENPP2),which may be the main reason why VNB-VNP can inhibit tumor invasion and ***,the research designs a new platform for VNB treatment,which demonstrates promising efficacy in inhibiting neoplastic progression and identifies a new mechanism associated with VNB-induced tumor metastasis,which may offer several valuable references for enhancing chemotherapy efficacy in clinical anti-tumor therapy.

关键词： chemotherapy vinorelbine tumor Invasion lysophosphatidic acid ectonucleotide pyrophosphatase/phosphodiesterase 2(ENPP2)

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Modulation of starch digestibility using non-thermal processing techniques:A review

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Grain & Oil Science and Technology 2024年第3期7卷 209-218页

作者： Liyuan Rong Weiqi Fei Zhijun Wang Xianxiang Chen Huiliang Wen Jianhua Xie Mingyue Shen State Key Laboratory of food Science and Resources Nanchang University School of Biosystems and food Engineering University College Dublin

Obesity and type 2 diabetes are widespread throughout the world, especially in developed countries. Starch is an important part of human staple food, the modulating of starch digestibility is conducive to reducing postprandial blood glucose levels and alleviating the chronic disease caused by high caloric intake. The digestion properties of starch are correlated with its structural features, including crystallization, amylose/amylopectin ratio, non-starch components, etc. Among the modified methods applied to regulate starch digestibility, non-thermal processing techniques(NTPT) receive extensive attention due to the characteristics of safety, environmental friendliness and high efficiency. The influence and mechanism of NTPT on the digestion properties of starch are discussed in this review, including ultrasounds, high pressure, γ-irradiation, etc. NTPT induces the alternation of morphological and structural characteristics of native starch, changing their sensitivity to enzymes. The effects of NTPT on the digestibility of starch are highly related to the processing parameters and structure characteristics of native starch. The review shows that NTPT is an effective way to modulate the digestion properties of starch and prevent people from suffering from chronic diseases such as obesity and type 2 diabetes.

关键词： Digestibility Non-thermal processing Chronic disease Starch

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Insights into the enhancement of food flavor perception:strategies,mechanism and emulsion applications

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food Science and Human Wellness 2024年第5期13卷 2410-2424页

作者： Luyao Huang Yujie Dai Fan Zhang Longtao Zhang Baodong Zheng Yi Zhang Engineering Research Centre of Fujian-Taiwan Special Marine food Processing and Nutrition Ministry of EducationFuzhou 350002China College of food Science Fujian Agriculture and Forestry UniversityFuzhou 350002China

The core drivers of the modern food industry are meeting consumer demand for tasty and healthy *** application of food flavor perception enhancement can help to achieve the goals of salt-and sugar-reduction,without compromising the sensory quality of the original food,and this has attracted increasing research *** analysis of bibliometric results from 2002 to 2022 reveals that present flavor perception enhancement strategies(changing ingredient formulations,adding salt/sugar substitutes,emulsion delivery systems)are mainly carry out based on sweetness,saltiness and *** systems is becoming a novel research foci and development trends of international food flavor perception-enhancement *** structured design of food emulsions,by using interface engineering technology,can effectively control,or enhance the release of flavor ***,this review systematically summarizes strategies,the application of emulsion systems and the mechanisms of action of food flavor perception-enhancement technologies,based on odor-taste cross-modal interaction(OTCMI),to provide insights into the further structural design and application of emulsion systems in this field.

关键词： food flavor perception Emulsion Mechanism Bibliometric

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Bio-screening and quantification of methyl paraben in vinegar and coconut juice separated by HPTLC

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food Science and Human Wellness 2024年第3期13卷 1602-1607页

作者： Yisheng Chen Xingjun Xi College of food Science and Engineering Shanxi Agricultural UniversityTaigu 030801China Insitute of food Nutrition and Safety Shanxi Agricultural UniversityTaiyuan 030031China Institute of Agricultural food Standardization China National Institute of StandardizationBeijing 100191China

As a widely used food preservative,methyl paraben was experimentally evidenced with serious hormonelike adverse ***,a high performance thin-layer chromatography platformed bioluminescent bioautography and image analysis for the selective quantification and confirmation of methyl paraben was proposed and validated in vinegar and coconut ***,the detectability of the bioautography to the analyte on different layer materials was estimated,revealing that normal silica gel was the best *** that,the liquid of sample extract and working solution were separated to overcome the background noises due to co-extracted *** separation result was then coupled to the optimized bioautography,enabling instant and straightforward screening of the targeted *** accurate quantification,bioluninescent inhibition pattern caused by the analyte was processed by image analysis,giving useful sensitivity(LOD>16 mg/kg),precision(RSD<10.1%)and accuracy(spike-recovery rate 76.9%-112.2%).Finally,the suspected result was confirmed by determining its MS fingerprint,further strengthening the reliability of screening.

关键词： High performance thin-layer chromatography Bio-screening Bioluminescence Image analysis Methyl paraben

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Blautia producta displays potential probiotic properties against dextran sulfate sodium-induced colitis in mice

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food Science and Human Wellness 2024年第2期13卷 709-720页

作者： Bingyong Mao Weiling Guo Shumao Cui Qiuxiang Zhang Jianxin Zhao Xin Tang Hao Zhang State Key Laboratory of food Science and Resources Jiangnan UniversityWuxi 214122China School of food Science and Technology Jiangnan UniversityWuxi 214122China National Engineering Research Center for Functional food Jiangnan UniversityWuxi 214122China

Blautia has attracted attention because of its potential efficacy in ameliorating host energy metabolism and *** study aims to investigate the influences of Blautia producta D4 on colitis induced by dextran sulfate sodium(DSS)and to reveal the underlying *** showed that *** D4 intervention significantly relieved body weight loss,and suppressed the elevation of pro-inflammatory cytokines(including interleukin-6(IL-6),tumor necrosis factor-α(TNF-α),and interleukin-1β(IL-1β))and excessive oxidative stress(myeloperoxidease(MPO)activity,superoxide dismutase(SOD)activity,glutathione peroxidase(GSH-Px)activity,and malondialdehyde(MDA)level)in colitis ***,the concentrations of tight junction proteins(occludin,claudin-1,and ZO-1)related to the intestinal barrier were obviously elevated,and colitis-related TLR4/NF-κB pathway activation was remarkably inhibited after *** D4 *** intestinal microbial disorder was evidently ameliorated by increasing the relative abundance of Clostridium sensu stricto 1,Bifidobacterium,GCA-900066225,Enterorhabdus,and reducing the relative abundance of Lachnospiraceae NK4A136 *** conclusion,oral administration of *** D4 could ameliorate DSS-induced colitis by suppressing inflammatory responses,maintaining the intestinal barrier,inhibiting TLR4/NF-κB pathway,and regulating intestinal microbiota *** results are conducive to accelerate the development of *** D4 as a functional probiotic for colitis.

关键词： Blautia producta D4 Colitis Intestinal mechanical barrier TLR4/NF-κB pathway Intestinal microbiot

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Recent advances of rodent models for alcoholic liver disease in evaluating healthy effects of food bioactive ingredients

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food Science and Human Wellness 2024年

作者： Xiaoting Yu Xuedi Zhang Lijuan Zhang Haitao Wang Mingqian Tan State Key Lab of Marine food Processing & Safety Control， Dalian Polytechnic University Academy of food Interdisciplinary Science， School of food Science and Technology， Dalian Polytechnic University National Engineering Research Center of Seafood， Dalian Polytechnic University Engineering Research Center of Seafood of Ministry of Education of China， Dalian Polytechnic University

The development of rodent models that accurately reflect the pathogenesis of alcoholic liver disease (ALD) in humans is crucial for evaluating the nutritional intervention of food bioactive ingredients in ALD. Although various models have been employed to establish ALD models over the past few decades， most successful cases are associated with high mortality rates， operational difficulties， and incompatibility formation mechanism compared to human ALD. However， the ALD models established by oral administration that simulate human drinking behavior often fail to induce significant liver damage. Therefore， it is imperative to explore simple and effective modes of oral administration for establishing ALD models consistent with the pathophysiological process of human ALD. Herein， we summarized the pathogenesis of ALD and discussed several issues related to construct ALD models with rodents (mainly mice and rats) by oral administration， including animal selection， animal feeding， alcohol intervention， and evaluation criteria. The purpose of this review is to provide a standardized and efficient formula for ALD modeling， so as to facilitate efficacy evaluation and mechanism analysis of food bioactive ingredients in ALD.

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Akkermansia muciniphila-directed polyphenol chlorogenic acid intervention for obesity in mice

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food Science and Human Wellness 2024年第1期13卷 90-100页

作者： Xiaoxiang Gao Chenbo Yue Ruocen Tian Leilei Yu Fengwei Tian Jianxin Zhao Wei Chen Qixiao Zhai State Key Laboratory of food Science and Technology Jiangnan UniversityWuxi 214122China School of food Science and Technology Jiangnan UniversityWuxi 214122China National Engineering Research Center for Functional food Jiangnan UniversityWuxi 214122China

Akkermansia muciniphila play an important in ameliorating obesity but is not allowed for direct consumption in most *** date,microbiota-directed foods selectively promote the targeted human gut microbes,providing a strategy for *** *** studies have indicated the potential regulation of the polyphenol on ***,a polyphenol screening based on *** upregulation was performed in *** acid(CGA)exhibited a greater response to *** ***,we found that CGA did not directly promote *** growth or mucin *** and metabolomics revealed that the increased abundance of *** resulted from the inhibition of CGA on Desulfovibrio and Alistipes and the influence of docosahexaenoic acid,β-hydroxybutyrate,and ***,to confirm the regulation of CGA on *** under disease conditions,high-fat diet-fed mice were *** results showed CGA promoted *** growth,and we expectedly found that CGA suppressed the augment in body weight of mice,significantly attenuated adipose tissue abnormality,provided liver protection and improved gut barrier *** results suggest that CGA inhibits the development of ***,our results indicate that microbiota-directed food is a promising approach for the treatment of obesity.

关键词： Akkermansia muciniphila polyphenol chlorogenic acid obesity

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Effect of various aromatic compounds with different functional groups on enzymatic hydrolysis of microcrystalline cellulose and alkaline pretreated wheat straw

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Journal of Bioresources and Bioproducts 2024年第2期9卷 211-221页

作者： Yufeng Yuan Xinyu Guo Bo Jiang Wenjuan Wu Tingwei Zhang Michael Sweeney Mehraj Ahmad Yongcan Jin Jiangsu Co-Innovation Center of Efficient Processing and Utilization of Forest Resources International Innovation Center for Forest Chemicals and MaterialsJiangsu Provincial Key Lab of Pulp and Paper Science and TechnologyNanjing Forestry UniversityNanjing 210037China School of Chemistry and Chemical Engineering Queen’s University BelfastBelfast BT71NNNorthern Ireland United Kingdom Department of food Science and Engineering College of Light Industry and Food EngineeringNanjing Forestry UniversityNanjing 210037China

Low molecular aromatic compounds are detrimental to the enzymatic hydrolysis of ***,the specific role of their functional groups remains ***,a series of nine aromatic compounds as additives were tested to understand their effect on the hydrolysis yield of microcrystalline cellulose(MCC)and alkaline pretreated wheat *** on the results,the inhibition of aldehyde groups on MCC was greater than that of carboxyl groups,whereas for the alkaline pretreated wheat straw case,the inhibitory effect of aldehyde groups was lower than that of carboxyl *** methoxyl groups of aromatic compounds reduced the inhibitory ef-fect on enzymatic hydrolysis of both *** inhibition of aromatic compounds on MCC hydrolysis was detected in comparison with the alkaline pretreated wheat straw,indicating that the substrate lignin can offset the inhibition to a certain *** all aromatic com-pounds,syringaldehyde with one aldehyde group and two methoxyl groups improved the glucan conversion of the alkaline pretreated wheat straw.

关键词： Aromatic compound Functional group Enzymatic hydrolysis Alkaline pretreated wheat straw Microcrystalline cellulose

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Chromatin condensation but not DNA integrity of pig sperm is greater in the sperm-rich fraction

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Journal of Animal Science and Biotechnology 2024年第1期15卷 171-181页

作者： Estel Viñolas-Vergés Jordi Ribas-Maynou Isabel Barranco Camila Peres Rubio Sergi Bonet Jordi Roca Marc Yeste Unit of Cell Biology Department of BiologyFaculty of SciencesUniversity of GironaGironaSpain Biotechnology of Animal and Human Reproduction(TechnoSperm) Institute of Food and Agricultural TechnologyUniversity of GironaGironaSpain Department of Medicine and Animal Surgery Faculty of Veterinary ScienceUniversity of MurciaMurciaSpain Catalan institution for Research and Advanced Studies(ICREA) S08010 BarcelonaSpain

Background Protamination and condensation of sperm chromatin as well as DNA integrity play an essential role during fertilization and embryo *** some mammals,like pigs,ejaculates are emitted in three separate fractions:pre-sperm,sperm-rich(SRF)and post sperm-rich(PSRF).These fractions are known to vary in volume,sperm concentration and quality,as well as in the origin and composition of seminal plasma(SP),with differences being also observed within the SRF ***,whether disparities in the DNA integrity and chromatin condensation and pro-tamination of their sperm exist has not been *** This study determined chromatin protamination(Chromomycin A3 test,CMA_(3)),condensation(Dibromobi-mane test,DBB),and DNA integrity(Comet assay)in the pig sperm contained in the first 10 m L of the SRF(SRF-P1),the remaining portion of the sperm-rich fraction(SRF-P2),and the post sperm-rich fraction(PSRF).While chromatin protamination was found to be similar between the different ejaculate fractions(P>0.05),chromatin condensation was seen to be greater in SRF-P1 and SRF-P2 than in the PSRF(P=0.018 and P=0.004,respectively).Regarding DNA integrity,no differences between fractions were observed(P>0.05).As the SRF-P1 has the highest sperm concentra-tion and ejaculate fractions are known to differ in antioxidant composition,the oxidative stress index(OSi)in SP,calcu-lated as total oxidant activity divided by total antioxidant capacity,was tested and confirmed to be higher in the SRF-P1 than in SRF-P2 and PSRF(0.42±0.06 vs.0.23±0.09 and 0.08±0.00,respectively;P<0.01);this index,in addition,was observed to be correlated to the sperm concentration of each fraction(Rs=0.973;P<0.001).Conclusion While sperm DNA integrity was not found to differ between ejaculate fractions,SRF-P1 and SRF-P2 were observed to exhibit greater chromatin condensation than the *** could be related to the OSi of each fraction.

关键词： Chromatin Condensation DNA integrity Ejaculate fractions Pig Protamination Sperm

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