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Research advance of Bacillus velezensis:bioinformatics,characteristics,and applications

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Food Science and Human Wellness 2024年第4期13卷 1756-1766页

作者： Ting Su Biao Shen Xingjuan Hu Yue Teng Peifang Weng Zufang Wu Lianliang Liu State key laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of agro-products Key Laboratory of Animal Protein Deep Processing Technology of ZhejiangZhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and NutritionSchool of Food and Pharmaceutical SciencesNingbo UniversityNingbo 315000China Zhoushan Customs District Zhoushan 316100China

Bacillus velezensis is a Gram-positive and spore-forming *** has potent antimicrobial properties that can be used to promote plant growth and as a pesticide by inhibiting *** has the capability to generate a diverse range of enzymes that have potential applications in various fields,such as enzyme production,fermented food,degradation of pollutants,and *** addition,*** is a promising *** possesses high bile-salt tolerance characteristics and has a high success rate of colonization in the intestinal ***,the strain can also regulate gut microbiota constitute by increasing the number of beneficial microorganisms and decreasing the number of ***,based on its special properties,including high-yield protease production and high salt-tolerance,*** shows potential for use in marine protein fermentation,opening up new avenues for the development of novel food products and bioactive *** addition,*** can shorten the fermentation time as well as improve the nutritional value and flavor of fermented *** safety of *** for food production was *** review provides valuable insights into the potential uses and benefits of ***,particularly in the context of fermented foods.

关键词： Bacillus velezensis Bioinformatics Properties Fermentation Bioactive peptides

Effects of potassium lactate on sensory attributes,bacterial community succession and biogenic amines formation in Rugao ham

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Food Science and Human Wellness 2024年第1期13卷 198-210页

作者： Renyong Liao Ying Wang Qiang Xia Changyu Zhou Fang Geng Daodong Pan Jinxuan Cao State key laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of agro-products Key Laboratory of Animal Protein Food Processing Technology of Zhejiang ProvinceNingbo UniversityNingbo 315211China Meat processing key laboratory of Sichuan Province School of Food and Biological EngineeringChengdu UniversityChengdu 610106China School of Food and Health Beijing Technology and Business UniversityBeijing 100048China

To deepen the understanding in the effect of potassium lactate on the sensory quality and safety of Rugao ham,sensory attributes,physicochemical parameters,total volatile basic nitrogen(TVBN),microorganism community and biogenic amines of Rugao ham manufactured with different potassium lactate levels(0%,0.5%,1%,2%)were investigated;the relationship between microbial community and the formation of TVBN and biogenic amines was further *** the increase of potassium lactate from 0%to 2%,the increased sensory scores and the decreased total aerobic bacterial count and TVBN were observed;the abundance of Staphylococcus increased,while the content of Halomonas *** effect size(LEf Se)and correlations analysis showed that Staphylococcus equorum and Lactobacillus fermentum could be the key species to improve sensory scores and decrease biogenic amines and *** pathway analysis further showed that amino acids metabolism and nitrogen metabolism were mainly involved in decreasing TVBN and biogenic amines in the treatment of 2%potassium lactate.

关键词： Rugao ham Potassium lactate Biogenic amines Microbial community Metabolic pathways

Preparation,characterization and antioxidant activity analysis of three Maillard glycosylated bone collagen hydrolysates from chicken,porcine and bovine

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Food Science and Human Wellness 2024年第4期13卷 2002-2013页

作者： Liwei Qi Hongru Zhang Yujie Guo Hong Liu Chunhui Zhang key laboratory of agro-products processing Ministry of Agriculture and Rural AffairsInstitute of Food Science and TechnologyChinese Academy of Agricultural SciencesBeijing 100193China laboratory of Biomass and Green Technologies University of Liege-Gembloux Agro-Bio TechPassage des déportés 2Gembloux B-5030Belgium

Bone collagen hydrolysates(peptides)derived from byproduct of animal product processing have been used to produce commercially valuable products due to their potential antioxidant *** glycosylated reaction is considered as a promising method to enhance the antioxidant activity of ***,this research aims at investigating the Maillard glycosylation activity and antioxidant activity of bone collagen hydrolysates from different *** this study,3 glycosylated bone collagen hydrolysates were prepared and characterized,and cytotoxicity and antioxidant activity were analyzed and *** free amino groups loss,browning intensity,and fluorescence intensity of G-Cbcp(glycosylated chicken bone collagen hydrolysates(peptides))were the heaviest,followed by G-Pbcp(glycosylated porcine bone collagen hydrolysates(peptides))and G-Bbcp(glycosylated bovine bone collagen hydrolysates(peptides)).The results of amino acid analysis showed that amino acid composition of different bone collagen hydrolysates was significantly different and the amino acid decreased to different degrees after Maillard glycosylated reaction,which may lead to differences in Maillard glycosylated reaction ***,the 3 glycosylated hydrolysates showed no significant *** results showed that glycosylation process significantly increased the antioxidant activity of bone collagen hydrolysates,and G-Cbcp showed the strongest antioxidant activity,followed by G-Pbcp and ***,compared with the bone collagen hydrolysates,3 glycosylated hydrolysates showed significant characteristic and structural changes,and higher antioxidant activity.

关键词： Bone collagen hydrolysates Glycosylation reaction Antioxidant activity

Revealing the specific regulations of nitric oxide on the postharvest ripening and senescence of bitter melon fruit

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aBIOTECH 2024年第1期5卷 29-45页

作者： Hongwei Wang Ling Li Lili Ma Alisdair R.Fernie Anzhen Fu Chunmei Bai Zhaoze Sang Susu Guo Fan Zhang Qing Wang Yanyan Zheng Jinhua Zuo key laboratory of Vegetable Postharvest processing Ministry of AgricultureBeijing Key Laboratory of Fruits and Vegetable Storage and ProcessingKey Laboratory of Biology and Genetic Improvement of Horticultural Crops(North China)of Ministry of AgricultureKey Laboratory of Urban Agriculture(North)of Ministry of AgricultureBeijing Vegetable Research CenterInstitute of Agro-Products Processing and Food NutritionBeijing Academy of Agriculture and Forestry SciencesBeijing 100097China College of Food Science and Biotechnology Tianjin Agricultural UniversityTianjin 300392China Max Planck Institute of Molecular Plant Physiology 14476 Potsdam GolmGermany Institute of Food Science and Technology Chinese Academy of Agricultural SciencesBeijingChina

Bitter melon fruit is susceptible to yellowing,softening,and rotting under room-temperature storage conditions,resulting in reduced commercial *** oxide(NO)is an important signaling molecule and plays a crucial role in regulating the fruit postharvest *** this study,we investigated the effects of NO treatment on changes in sensory and firmness of bitter melon fruit during postharvest ***,transcriptomic,metabolomic,and proteomic analyses were performed to elucidate the regulatory mechanisms through which No treatment delays the ripening and senescence of bitter melon *** results show that differentially expressed genes(DEGs)were involved in fruit texture(CSLE,β-Gal,and PME),plant hormone signal transduction(ACS,JAR4,and AUX28),and fruit flavor and aroma(SUS2,LOX,and GDH2).In addition,proteins differentially abundant were associated with fruit texture(PLY,PME,and PGA)and plant hormone signal transduction(PBL15,JAR1,and PYL9).Moreover,No significantly increased the abundance of key enzymes involved in the phenylpropanoid biosynthetic pathway,thus enhancing the disease resistance and alleviating softening of bitter melon ***,differential metabolites mainly included phenolic acids,terpenoids,and *** results provide a theoretical basis for further studies on the physiological changes associated with postharvest ripening and senescence of bitter melon fruit.

关键词： Bitter melon NO treatment Postharvest Ripening and senescence

Revealing the Structure-Property Difference of Natural Rubber Prepared by Different Methods: Protein and Gel Content are key Factors

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Chinese Journal of Polymer Science 2024年第4期42卷 457-467页

作者： Shao-Qi Huang Jun-Qi Zhang Yong Zhu Ling-Min Kong Lu-Sheng Liao Fu-Quan Zhang Zheng-Tian Xie Jin-Rong Wu State key laboratory of Polymer Materials Engineering College of Polymer Science and EngineeringSichuan UniversityChengdu610065China Hainan Provincial key laboratory of Natural Rubber processing Agricultural Products Processing Research Institute of Chinese Academy of Tropical Agricultural SciencesZhanjiang524001China

Natural rubber (NR) is widely used in various fields including aerospace, military industry and transportation due to its superior elasticity and comprehensive mechanical properties. Nonetheless, the commercial NR prepared by different methods usually exhibits different mechanical properties, primarily due to variations in processing conditions during the conversion from latex to bulk rubber material. Consequently, this poses challenges in scientific research and industrial production of NR. In order to assess the properties of various commercially available NR and identify key structural and compositional components, this study systematically compares and analyzes four representative NR raw materials: air dried sheet (ADS), ribbed smoked sheets (RSS), constant viscidity NR (CV), and whole field latex rubber (WF). The investigation focuses on evaluating their static mechanical behavior, SIC behavior, wear resistance, and fatigue resistance. The findings indicate that protein and gel content exhibit a crucial influence on the NR properties. These constituents contribute to the formation of a high-crosslinking density region, generating a heterogeneous network structure within the rubber. This structure amplifies strains during deformation, leading to earlier and stronger strain-induced crystallization (SIC). Among the four commercial NR brands, RSS demonstrates superior overall mechanical and dynamic properties owing to its high protein and gel content. This study serves as a valuable reference for comprehending the differences in properties among various commercial NR, thereby offering guidance for the actual processing and selection of NR.

关键词： Natural rubber processingmethod Protein Gel content Property

Low-fat microwaved peanut snacks production:Effect of defatting treatment on structural characteristics,texture,color,and nutrition

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Journal of Integrative Agriculture 2024年第7期23卷 2491-2502页

作者： Bo Jiao Xin Guo Yiying Chen Shah Faisal Wenchao Liu Xiaojie Ma Bicong Wu Guangyue Ren Qiang Wang Institute of Food Science and Technology Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products ProcessingMinistry of Agriculture and Rural AffairsBeijing 100193China College of Food and Bioengineering Henan University of Science and TechnologyLuoyang 471000China State key laboratory of Food Science and Technology Jiangnan UniversityWuxi 214122China

This study develops low-fat microwaved peanut snacks(LMPS)using partially defatted peanuts(PDP)with different defatting ratios,catering to people’s pursuit of healthy,low-fat *** effects of defatting treatment on the structural characteristics,texture,color,and nutrient composition of LMPS were comprehensively *** structural characteristics of LMPS were characterized using X-ray micro-computed tomography(Micro-CT)and scanning electron microscope(SEM).The results demonstrated that the porosity,pore number,pore volume,brightness,brittleness,protein content,and total sugar content of LMPS all significantly increased(P<0.05)with the increase in the defatting *** the micro level,porous structure,cell wall rupture,and loss of intracellular material could be observed in LMPS after defatting *** made from PDP with a defatting ratio of 64.44%had the highest internal pore structural parameters(porosity 59%,pore number 85.3×10^(5),pore volume 68.23 mm3),the brightest color(L^(*) 78.39±0.39),the best brittleness(3.64±0.21)mm^(–1)),and the best nutrition(high protein content,(34.02±0.38)%;high total sugar content,(17.45±0.59)%;low-fat content,(27.58±0.85)%).The study provides a theoretical basis for the quality improvement of LMPS.

关键词： low-fat microwaved peanut snacks(LMPS) X-ray micro-computed tomography(Micro-CT) porosity texture color nutrition

Salted egg white derived-peptides VF-4 and DR-8 improve DSS-induced colitis in mice by inhibiting NF-κB/MAPK/PI3K-AKT signaling pathways and modulating gut microbiota composition

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Food Science and Human Wellness 2024年

作者： Na Zhou Na Wu Yao Yao Shuping Chen Mingsheng Xu Zhongping Yin Yan Zhao Yonggang Tu Jiangxi key laboratory of Natural products and Functional Food， Jiangxi Agricultural University Agricultural products processing and Quality Control Engineering laboratory of Jiangxi， Jiangxi Agricultural University Jiangxi Experimental Teaching Demonstration Center of Agricultural products storage and processing Engineering， Jiangxi Agricultural University

Inflammation underlies many chronic diseases， and inflammatory bowel disease (IBD) is a condition characterized by long-term inflammation of the gut. Egg whites have been shown to contain many beneficial active substances. Therefore， we obtained two peptides from salted egg white: Val-Val-His-Phe (VF-4) and Asp-Thr-Gln-Ala-Met-Pro-Phe-Arg (DR-8). The sodium dextran sulfate (DSS)-induced mice colitis model was used to evaluate its regulatory effect on colitis in vivo. The results showed that VF-4 and DR-8 improved the clinical symptoms of DSS-induced colitis， attenuated colon tissue damage， inhibited the activation of NF-κB/MAPK/PI3K-AKT signaling pathways， and inhibited the expression of inflammatory cytokines. 16S rRNA gene sequencing showed that VF-4 and DR-8 administration increased the relative abundance of intestinal beneficial bacteria including Lactobacillus， Blautia， and down-regulated the relative abundance of inflammation-related bacteria including Acinetobacter， Lachnospiraceae＿NK4A136＿group， Klebsiella. Moreover， the degree of correlation between pro-inflammatory cytokines and microbiota was as follows: IL-6 > TNF-α > IL-1β > IFN-γ. In conclusion， this study suggests that salted egg white peptides VF-4 and DR-8 have a significant anti-inflammatory effect in vivo. It also provides a strategy for the treatment of inflammatory bowel disease and a new way for the high-value utilization of salted egg white.

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Elucidation of potential relationship between endogenous proteases and key flavor substances in dry-cured pork coppa

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Food Science and Human Wellness 2024年第4期13卷 2152-2160页

作者： Mingming Li Qiujin Zhu Chao Qu Xiaohui Gong Yunhan Zhang Xin Zhang Shouwei Wang China Meat Research Center Beijing 100068China Guizhou Provincial key laboratory of Agricultural and Animal products storage and processing School of Liquor&Food EngineeringGuizhou UniversityGuiyang 550025China Beijing Academy of Food Sciences Beijing 100068China

Dry-cured meat products are considerably popular around the world due to unique *** is one of the enzymatic reactions from which flavor substances are derived,which is affected by endogenous *** purpose aimed to reveal the potential relationship between endogenous proteases and key flavor substances in dry-cured pork coppa in this *** dynamic changes of endogenous proteases activity,free amino acids,and volatiles during dry-cured pork coppa processing were *** results showed that 5 kinds of free amino acids,Glu,Lys,Val,Ala,and Leu,were identified as significant contributors to ***,key volatiles,such as hexanal,nonanal,octanal,benzaldehyde,3-methyl butanoic acid,2-methyl propanoic acid,and ethyl octanoate,greatly contributed to the flavor characteristics of dry-cured pork *** partial correlation analysis was performed to better elucidate the relationship among *** results revealed that close relationship between endogenous proteases and key *** not only significantly affected the accumulation of key active-amino acids,but also affected the accumulation of ethyl octanoate,2,3-pentanedione,and 2,3-octanedione by regulating the accumulation of octanoic acid and *** addition,cathepsin B and D,DPP II,DPP IV and RAP notably affected accumulation of hexanal.

关键词： Dry-cured pork coppa Endogenous proteases Proteolysis key taste-active amino acids Volatile compounds

Simultaneously enhancing the strength and ductility of as-extruded AlN/AZ91 composites via nano-precipitation and pyramidal slip

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Journal of Materials Science & Technology 2024年第5期172卷 240-254页

作者： Bin Zhang Yunxia Sun Tuo Liang Yunzhen Li Tian Li Jingchao Wang Ruiru Cai Changlin Yang State key laboratory of Solidification processing Northwestern Polytechnical UniversityXi’an 710072China

Age hardening is often used to optimize the mechanical properties of as-deformed Mg-based materials in industry,whereas the improvement of strength is usually accompanied by the significant loss of ductility,which hinders the application of Mg-based materials in structural *** the present work,high strength-ductility synergy(the yield strength of 263±9 MPa,ultimate tensile strength of 398±7 MPa and elongation to fracture of 34%±1%)was realized in as-extruded AlN/AZ91 composites after optimiz-ing aging *** characterization shows that AlN particles induced a large number of geometrically necessary dislocations around the AlN/Mg interface during extrusion,which decreased the nucleation barrier and provided more heterogeneous nucleation sites forγ-Mg 17 Al 12 continuous ***,95%of residual dislocations in as-extruded AlN/AZ91 composites were annihilated dur-ing peak-aging,suppressing the growth and coarsening of continuous ***,high density of nano-sizedγ-Mg 17 Al 12 continuous precipitates was produced in as-extruded AlN/AZ91 composites af-ter *** tension,gliding dislocations bypassed sphericalγ-Mg 17 Al 12 nano-precipitates by Orowan looping rather than cutting mechanism,which induced a strong block on dislocation *** high yield strength was mainly attributed to the high density of non-shearableγ-Mg 17 Al 12 nano-precipitates with spherical morphology,which was different from other Mg-Al-based *** results of texture evolution and slip trace analysis demonstrated that the suppression of extension twinning and less basal slip was due to the enhanced activity of pyramidalc+aslip in as-extruded AlN/AZ91 com-posites after peak-aging during the room temperature tension,meanwhile,the dislocation density of as-extruded AlN/AZ91 composites was significantly decreased during peak-aging,then higher elongation to fracture was achieved.

关键词： Magnesium matrix composites Mechanical properties Precipitation Deformation mechanisms Non-basal slip