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Plant-based meat analogues aggravated lipid accumulation by regulating lipid metabolism homeostasis in mice

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Food Science and Human Wellness 2024年第2期13卷 946-960页

作者： Yunting Xie Linlin Cai Zhiji Huang Kai Shan Xinglian Xu Guanghong Zhou Chunbao Li Key Laboratory of meat processing and Quality Control MOEKey Laboratory of Meat ProcessingMARAJiangsu Innovative Center of Meat ProductionProcessing and Quality ControlCollege of Food Science and TechnologyNanjing Agricultural UniversityNanjing 210095China

To determine the effects of plant-based meat analogues on the metabolic health and the possible mechanisms,mice were fed with a real pork diet(AP),a real beef diet(AB),a plant-based pork analogue diet(PP)and plant-based beef analogue diet(PB)for 68 days.Compared with real meat,the plant-based meat analogues increased food and energy intake,body weight,white fat and liver weight and caused adipocyte hypertrophy,hepatic lipid droplet accumulation,and inflammatory responses in mice.Metabolomics revealed that plantbased meat analogues altered the composition of serum metabolites,which regulated lipid metabolism homeostasis.The PB diet upregulated gene expression related to lipid synthesis,lipolysis and adipocyte differentiation while the PP diet upregulated expression of lipolysis-related genes but downregulated expression of adipocyte differentiation-related genes in white adipose tissue.Meanwhile,both PP and PB diets upregulated lipid influx-and synthesis-related genes but downregulated lipid oxidation-related genes in liver.The specific metabolite biomarkers may affect fat accumulation mainly by direct lipid metabolism pathways or indirect amino acid metabolism,protein digestion and absorption,bile secretion,aminoacyl-tRNA biosynthesis,neuroactive ligand-receptor interaction and ABC transporters pathways.These findings provide a new insight into understanding the differences in nutritional functions of meat and plant-based meat analogues.

关键词： meat analogues Metabolomics Lipid metabolism Adipose tissue dysfunction Ectopic fat deposition

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 hemoglobin.This 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 homeostasis.We 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 weeks.Duodenal 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 stress.With 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 recovered.In addition,hemoglobin hydrolysate enhanced the hepatic antioxidant capacity.Taken 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

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 spoilage.Cutting 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 microorganisms.In 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 ingredients.The 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,respectively.The lipase and collagenase activities were detected isolate-by-isolate,with F5 showing the highest collagenase activity.For 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 activity.This 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

Investigation of conformational changes of cathepsin B as a feasibility assessment for NaCl reduction in Jinhua ham

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Food Science and Human Wellness 2024年

作者： Shiqi Hu Guanghong Zhou Xinglian Xu Wangang Zhang Chunbao Li Key Laboratory of meat processing and Quality Control Ministry of Education Key Laboratory of meat processing Ministry of Agriculture and Rural Affairs Jiangsu Synergetic innovation center of meat processing and Quality Control College of Food Science and Technology nanjing Agricultural University

To regulate the sodium chloride content in Jinhua ham， the impact of NaCl on the activity and conformation of cathepsin B was investigated using spectroscopy and computational methods. The results showed that the activity of cathepsin B decreased with an increase in Na+cation content and temperature. Additionally， decreased α-helix content and increased β-sheet content were observed. The increase in sulfhydryl group content was attributed to the breaking of original disulfide bonds in the molecular structure or the release of embedded groups. Furthermore， the surface hydrophobicity gradually declined， which was consistent with the analysis of endogenous fluorescence spectroscopy. At the molecular level， the number of hydrogen bonds formed in NaCl-treated samples decreased， and the interactions between the hydrogen bonding were less powerful， which caused instability in the binding of the protein and substrate. The conformation of cathepsin B accurately characterized its activity， and the structural changes had a macroscopic effect on the decrease in protease activity.

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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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Stereoselective synthesis of substituted 1,3-dienes from propargylic esters: electrophilic-metal or redox catalysis?

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Science China Chemistry 2024年第5期67卷 1384-1396页

作者： Mengfu Dai Liangliang Song Liang-An Chen Jiangsu Collaborative innovation center of Biomedical Functional Materials Jiangsu Key Laboratory of New Power BatteriesSchool of Chemistry and Materials ScienceNanjing Normal UniversityNanjing 210023China Jiangsu Co-innovation center of Efficient processing and Utilization of Forest Resources International Innovation Center for Forest Chemicals and MaterialsCollege of Chemical EngineeringNanjing Forestry UniversityNanjing 210037China

1,3-Diene architectures are not only widely present in natural products, pharmaceuticals, and functional organic materials but also serve as versatile building blocks to furnish important functionalized molecules in synthetic chemistry due to conjugated repeating C=C units. Accordingly, various strategies to access substituted 1,3-dienes in a stereoselective manner have been developed. However, chemo-, regio-and stereoselective synthesis of highly substituted 1,3-dienes still remains elusive and challenging. Readily available propargylic esters have emerged as an appealing class of synthetic intermediates for accessing functionalized 1,3-dienes, especially challenging tri-or tetrasubstituted variants, via transition-metal catalysis, including electrophilic metal and redox neutral catalysis. This review, for the first time, systematically highlights recent advances in transitionmetal catalyzed synthesis of substituted 1,3-dienes from propargylic esters, discusses the mechanisms and synthetic utilities, and gives the remaining challenges and potential opportunities in this field.

关键词： 1 3-diene propargylic ester Lewis acid redox catalysis transition metal

Effects of combined soluble gas stabilization， modified atmosphere packaging and cold plasma on controlling chilled chicken breasts spoilage

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Food Science and Human Wellness 2024年

作者： Jing Li Chen Xu Yifeng Lu Xiaoming Wang Shuangshuang Jin Yun Bai Xia Wang Xinglian Xu Minyi Han Key Laboratory of meat processing and Quality Control Ministry of Education Jiangsu Synergetic innovation center of meat Production and processing and College of Food Science and Technology nanjing Agricultural University Wens Foodstuff Group Co. Ltd.

The hurdle technology for food preservation effectively addresses the limitations of individual antimicrobial technologies by integrating their strengths. It can not only prolong the storage time of food but also maintains its high quality. In this study， three antimicrobial and bactericidal technologies， namely soluble gas stabilization (SGS)， modified atmosphere packaging (MAP)， and cold plasma (CP)， were applied to chilled chicken breasts. The packaging， total viable count， and physicochemical properties of chilled chicken breasts after treatments and storage at 4℃ were monitored. The microbial diversity at the initial and end points of the storage time of each group was also analyzed. The results indicated that a (3-5) h SGS treatment can effectively increase the proportion of carbon dioxide in the MAP during the storage process of chilled chicken breasts， thereby alleviating the packaging collapse problem. Simultaneously， the effect of SGS， MAP， and CP combinational treatments significantly extended the storage time of chilled chicken breasts while maintaining the physicochemical qualities of samples. Compared to the control group， the total viable count (TVC) of chicken breast treated with SGS， MAP， and CP treatments decreased by 0.58 log CFU/g at 0 d. The shelf life was extended by 5 days. After 8 d， the total volatile basic nitrogen (TVB-N) was 26.67 vs 19.50 mg/100g， thiobarbituric acid reactive substances (TBARS) was 0.99 vs 0.72 mg MDA/kg， and TVC was 8.22 vs 6.52 log CFU/g. High-throughput sequencing results showed that SGS and MAP treatments significantly reduce the proportion of Pseudomonas and Psychrobacter， which are sensitive to carbon dioxide， in the total bacterial genera. This study underscores the potential of integrating multiple antimicrobial technologies for effective food preservation.

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Improving antioxidant activities of water-soluble lignin-carbohydrate complex isolated from wheat stalk through prolonging ball-milling pretreatment and homogeneous extraction

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Journal of Bioresources and Bioproducts 2024年第1期9卷 113-125页

作者： Di Xie Zhulan Liu Yunfeng Cao Sheng-I Yang Chen Su Mi Li Jiangsu Co-innovation center for Efficient processing and Utilization of Forest products Nanjing Forestry UniversityNanjing 210037China International innovation center for Forest Chemicals and Materials Nanjing Forestry UniversityNanjing 210037China center for Renewable Carbon School of Natural ResourcesUniversity of TennesseeKnoxvilleTN 37996USA Shandong Huatai Paper Co. Ltd.Dongying 257000China School of Natural Resources University of TennesseeKnoxvilleTN 37996USA Key Lab of Biomass Energy and Material Institute of Chemical Industry of Forest ProductsChinese Academy of ForestryJiangsu ProvinceNanjing 210042China

Water-soluble lignin-carbohydrate complex(LCC)rich in polysaccharides exhibits benign in vitro antioxidant activities and distinguishes high biocompatibility from lignin-rich LCC and lignin.However,the antioxidant activity of water-soluble LCCs remains to be improved and its structure-antioxidant relationship is still uncertain.Herein,structurally diversified water-soluble LCCs were isolated under different ball-milling pretreatment durations(4,6,8 h),extraction pathways(ho-mogeneous and heterogeneous),and isolation routines(water extracts and residues after water extraction).Their structures were characterized by wet chemistry,chromatography and spec-troscopies.Antioxidant activities were evaluated by ferric reducing antioxidant power and 1,1-diphenyl-2-picrylhydrazyl radicals scavenging rate(RDPPH).Results show that altering ball-milling duration and isolation procedures cause varied structures and antioxidant activities of the water-soluble LCCs.Specifically,prolonging ball-milling duration to 8 hours and homogeneous extrac-tion can enhance their antioxidant activity through releasing more phenolic structures and pro-moting the extraction of high-molecular-weight LCCs via reducing mass-transfer resistance,re-spectively.As a result,the RDPPH of water-soluble LCCs reaches up to 97.35%,which is associated with the arabinan content with statistical significance(P<0.05).This study provides new insights into the structure-antioxidation relationship of herbaceous LCC as potential antioxidants.

关键词： LCC Homogeneous extraction Ball-milling Structure-antioxidation relationship Wheat straw

Coupling of Adhesion and Anti‑Freezing Properties in Hydrogel Electrolytes for Low‑Temperature Aqueous‑Based Hybrid Capacitors

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Nano-Micro Letters 2024年第2期16卷 15-31页

作者： Jingya Nan Yue Sun Fusheng Yang Yijing Zhang Yuxi Li Zihao Wang Chuchu Wang Dingkun Wang Fuxiang Chu Chunpeng Wang Tianyu Zhu Jianchun Jiang Institute of Chemical Industry of Forest products Chinese Academy of ForestryKey Laboratory of Biomass Energy and MaterialJiangsu ProvinceNanjing 210042JiangsuPeople’s Republic of China Co‑innovation center of Efficient processing and Utilization of Forest Resources Nanjing Forestry UniversityNanjing 210037JiangsuPeople’s Republic of China Energy Technologies Area Lawrence Berkeley National LaboratoryBerkeleyCA 94720USA Department of Materials Science and Engineering Clemson UniversityClemsonSC 29634USA

Solid-state zinc-ion capacitors are emerging as promising candidates for large-scale energy storage owing to improved safety,mechanical and thermal stability and easy-to-direct stacking.Hydrogel electrolytes are appealing solid-state electrolytes because of eco-friendliness,high conductivity and intrinsic flexibility.However,the electrolyte/electrode interfacial contact and anti-freezing properties of current hydrogel electrolytes are still challenging for practical applications of zinc-ion capacitors.Here,we report a class of hydrogel electrolytes that couple high interfacial adhesion and anti-freezing performance.The synergy of tough hydrogel matrix and chemical anchorage enables a well-adhered interface between hydrogel electrolyte and electrode.Meanwhile,the cooperative solvation of ZnCl2 and LiCl hybrid salts renders the hydrogel electrolyte high ionic conductivity and mechanical elasticity simultaneously at low temperatures.More significantly,the Zn||carbon nanotubes hybrid capacitor based on this hydrogel electrolyte exhibits low-temperature capacitive performance,delivering high-energy density of 39 Wh kg^(-1)at-60°C with capacity retention of 98.7%over 10,000 cycles.With the benefits of the well-adhered electrolyte/electrode interface and the anti-freezing hydrogel electrolyte,the Zn/Li hybrid capacitor is able to accommodate dynamic deformations and function well under 1000 tension cycles even at-60°C.This work provides a powerful strategy for enabling stable operation of low-temperature zinc-ion capacitors.

关键词： Interfacial adhesion Anti-freezing Hydrogel electrolytes Low-temperature hybrid capacitors Dynamic deformati