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A novel strain of Levilactobacillus brevis PDD-5 isolated from salty vegetables has beneficial effects on hyperuricemia through anti-inflammation and improvement of kidney damage

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food Science and Human Wellness 2024年第2期13卷 898-908页

作者： Jue Xu Maolin Tu Xiankang Fan Yuxing Guo Tao Zhang Xiaoqun Zeng Zhendong Cai Zhen Wu Daodong Pan State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products Ningbo UniversityNingbo 315211China Key Laboratory of Animal protein food Deep Processing technology of Zhejiang Province College of Food and Pharmaceutical SciencesNingbo UniversityNingbo 315211China Department of food Science and technology School of Food Science and Pharmaceutical EngineeringNanjing Normal UniversityNanjing 210023China

Hyperuricemia is a metabolic disorder caused by abnormal purine metabolism,resulting in abnormally high serum uric *** this study,a novel Levilactobacillus brevis PDD-5 isolated from salty vegetables was verified with the function of alleviating *** relevant effects of *** PDD-5 in lowering uric acid were analyzed by in vitro and in vivo *** results showed that the *** PDD-5 has(68.86±15.46)%of inosine uptake capacity and(95.75±3.30)%of guanosine uptake capacity in *** administration of *** PDD-5 to hyperuricemia rats reduced uric acid,creatinine,and urea nitrogen in serum,as well as decreased inosine and guanosine levels in the intestinal contents of *** of relevant markers in the kidney by ELISA kits revealed that *** PDD-5 alleviated oxidative stress and ***,the gene expression of uric acid transporter 1(URAT1)and glucose transporter 9(GLUT9)was down-regulated,and the gene expression of organic anion transporter 1(OAT1)was up-regulated after treatment with *** *** blot analysis showed that *** PDD-5 alleviated hyperuricemia-induced kidney injury through the NLRP3 *** se findings suggest that *** PDD-5 can lower uric acid,repair kidney damage,and also has the potential to prevent uric acid nephropathy.

关键词： Lactic acid bacteria Purine nucleoside Hyperuricemia Uric acid nephropathy

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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

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Distribution of antioxidants and phenolic compounds in flour milling fractions from hard red winter wheat

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Grain & Oil Science and technology 2024年第2期7卷 71-78页

作者： Lauren Renee Brewer Jittawan Kubola Sirithon Siriamornpun Yong-Cheng Shi Department of Grain Science and Industry Kansas State UniversityManhattanKS 66506USA Department of food Innovation and Processing Faculty of Agricultural TechnologyBuriram Rajabhat UniversityBuriram 31000Thailand Research unit of Thai food innovation Department of Food Technology and NutritionMahasarakham UniversityMahasarakham 44000Thailand

Mature wheat kernels contain three main parts:endosperm,bran,and *** milling results in multiple streams that are chemically different;however,the distribution of antioxidants and phenolic compounds has not been well documented in terms of conventional milling by-product *** this study,multiple analytical methods were used to investigate antioxidant activity and phenolic compound compositions of hard red winter wheat(whole ground wheat),the parts of a wheat kernel(bran,flour,germ),and wheat by-product streams(mill feed,red dog,shorts)for the first *** each mill stream,phenolic compounds(total,flavonoid,and anthocyanin contents)were determined and antioxidant activities were evaluated with 1,1-diphenyl-2-picrylhydrazyl(DPPH)radical-scavenging activity,ferric reducing/antioxidant power(FRAP),and total antioxidant capacity *** differences(Pfoods with improved nutritional properties.

关键词： Wheat Milling streams Antioxidants Phenolic acids Flavonoid Anthocyanin

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Comprehensive characterization and detection of nut allergens in bakery foods using Q-TOF mass spectrometry and bioinformatics

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food Quality and Safety 2024年第1期8卷 145-157页

作者： Daokun Xu Haolun Huang Zhen Liu YumeiWang Qinan Liu Xing Jiang JunYang Rui Ling Nanjing Institute for food and Drug Control NanjingChina State Key Laboratory of food Science and technology School of Food Science and TechnologyJiangnan UniversityWuxiChina Demonstration Collaborative Laboratory of Analysis and Detection technology for food and Drug Safety Nanjing Institute for Food and Drug Control and Agilent Technologies(China)NanjingChina Collaborative Laboratory for food Safety Nanjing Institute for Food and Drug Control and SCIEX(China)NanjingChina

food allergy is a growing health issue worldwide and the demand for sensitive,robust and high-throughput analytical methods is *** recent years,mass spectrometry-based methods have been established for multiple food allergen *** the present study,a novel method was developed for the simultaneous detection of almond,cashew,peanut,and walnut allergens in bakery foods using liquid chromatography–mass *** unique to these four ingredients were extracted,followed by trypsin digestion,quadrupole time-of-flight(Q-TOF)mass spectrometry and bioinformatics *** raw data were processed by de-novo sequencing module plus PEAKS DB(database search)module of the PEAKS software to screen peptides specific to each nut *** thermal stability and uniqueness of these candidate peptides were further verified using triple quadrupole mass spectrometry(QQQ-MS)in multiple reaction monitoring(MRM)*** nut species was represented by four peptides,all of which were validated for label-free quantification(LFQ).Calibration curves were constructed with good linearity and correlation coefficient(r 2)greater than *** limits of detection(LODs)were determined to range from 0.11 to 0.31 mg/kg,and were compared with the reference doses proposed by Voluntary Incidental Trace Allergen Labelling(VITAL).The recoveries of the developed method in incurred bakery food matrices ranged from 72.5%to 92.1%with relative standard deviations(RSD)offood samples confirmed the presence of these *** conclusion,this method provides insight into the qualitative and quantitative detection of trace levels of nut allergens in bakery foods.

关键词： Nut allergen Q-TOF mass spectrometry peptides label-free quantitation bakery foods.

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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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Apigenin is an anoikis sensitizer with strong anti-metastatic properties in experimental breast cancer

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food Science and Human Wellness 2024年第4期13卷 2221-2233页

作者： Ruijie Xu Zhijie Yao Hao Zhang Haitao Li Wei Chen State Key Laboratory of food Science and technology Jiangnan UniversityWuxi 214122China School of food Science and technology Jiangnan UniversityWuxi 214122China

Loss of susceptibility to anoikis signals is a crucial step in *** resistance therefore represents a promising adjuvant therapeutic target for cancer *** this study,we have conducted a rationalized screening to search for novel leading anoikis sensitizer from daily *** 19 tested dietary phytochemicals,the best results were obtained with apigenin,a natural component of ***,apigenin sensitized breast cancer cells to anoikis,lowered the number of circulating tumor cells,and protected against breast cancer metastasis to lung in ***,we demonstrated that the thromboxane A_(2)(TXA_(2))-TXA_(2)receptor(TP)axis has a critical role in acquired anoikis resistance by activating PI3K-Akt signaling *** of TXA_(2)signaling up-regulated p53 as well as its target gene p21,caused a G1 phase arrest,and finally led to apoptosis in breast cancer ***_(2)level was positively correlated with breast cancer cell anoikis rate,and apigenin significantly inhibited TXA_(2)biosynthesis in vitro and in ***,we identified apigenin as a potent anoikis sensitizer with anti-metastatic properties in a mouse model of breast cancer,and these findings might provide a rationale for introducing apigenin supplementation to breast cancer patients.

关键词： Apigenin Anoikis Breast cancer metastasis Thromboxane A2

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A gold-based multiplex immunochromatographic sensor for detecting paclitaxel

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Nano Research 2024年第7期17卷 6420-6429页

作者： Xiaoqian Jiang Aihua Qu Xinxin Xu Hua Kuang Liqiang Liu Chuanlai Xu State Key Laboratory of food Science and technology Jiangnan UniversityWuxi 214122China International Joint Research Laboratory for Biointerface and Biodetection and School of Food Science and TechnologyJiangnan UniversityWuxi 214122China

Paclitaxel(PTX),methotrexate(MTX),and 5-fluorouracil(5-FU)are commonly-used small molecule anti-tumor drugs for breast ***,drug resistance occurs with long-term treatment or excessive use,and the high concentrations of PTX,MTX,and 5-FU in patients may lead to side effects with dose-limiting toxicities,such as myelosuppression,hepatotoxicity,and peripheral ***,concentration monitoring of PTX,MTX,and 5-FU in clinical treatment is very *** prepared highly sensitive and specific monoclonal antibodies using several haptens,and established a multiple paper-based sensor utilizing optical signals of gold nanoparticles,which simultaneously detected PTX,MTX,and 5-FU in human plasma or urine with 10 min.A portable scanner for quantitative detection in plasma and urine samples was used,and the calculated limit of detection(cLOD)values were 0.002 and 0.142μg/mL for PTX,0.187 and 0.976 ng/mL for MTX,and 0.057 and 0.128μg/mL for 5-FU,*** the recovery test,the recovery rates and the coefficient of variation were 85.84%–108.81%and 1.23%–8.80%,respectively,indicating the reliability and accuracy of the multiple gold immunochromatographic strip(GIS).In addition,for the determination of collected clinical plasma samples,the correlation between the test data of the multiple GIS and liquid chromatography–tandem mass spectrometry(LC–MS/MS)was ***,the developed multiple GIS could be applied to the rapid detection of PTX,MTX,and 5-FU in different clinical samples.

关键词： paclitaxel methotrexate 5-fluorouracil immunochromatographic assay plasma urine

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Effects of galactooligosaccharide glycation on the functional properties of soy protein isolate and its application in noodles

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Grain & Oil Science and technology 2024年第3期7卷 159-167页

作者： Meiyue Wang Guanhao Bu Yufei Xing Mengke Ren Yang Wang Yijing Xie College of food Science and Engineering Henan University of Technology

Soybean protein has high nutritional value, but its functional properties are easily affected by external factors,which limits its application in food industry. In the study, soybean protein isolate(SPI) was modified by dry heat glycation of galactooligosaccharides(GOS). The gel properties, antioxidant properties and structural changes of SPI-GOS conjugates were investigated. The application of SPI-GOS conjugates in noodles was also explored. The results observed that the glycation degree of SPI increased with the increasing reaction time. SDS-PAGE and spectral analysis showed the changes of spatial conformation of SPI after glycation. The antioxidant activity of SPI increased after glycation and DPPH radical scavenging activity of SPI-GOS peaked at 48 h of reaction. The hardness, elasticity and resilience of soybean protein gel reached their relative maximum at 48 h, 48 h and 12 h of glycation reaction, respectively. Moreover, the appropriate addition of glycated SPI improved the quality of noodles. The noodles with 4% addition of SPI-GOS had higher hardness, elasticity and tensile properties. This study will provide an effective method to modify soybean protein and expand the use of soybean protein in food industry.

关键词： Soy protein isolate Glycation Galactooligosaccharide Functional properties Noodles

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Emulsifying property,antioxidant activity,and bitterness of soybean protein isolate hydrolysate obtained by Corolase PP under high hydrostatic pressure

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food Science and Human Wellness 2024年第3期13卷 1271-1278页

作者： Haining Guan Chunmei Feng Min Ren Xiaojun Xu Dengyong Liu Xiaoqin Diao College of food Science and technology Bohai UniversityJinzhou 121013China

Enzymatic hydrolysis of proteins can enhance their emulsifying properties and antioxidant ***,the problem related to the hydrolysis of proteins was the generation of the bitter ***,high hydrostatic pressure(HHP)treatment has attracted much interest and has been used in several studies on protein ***,the study aimed to investigate the effects of enzymatic hydrolysis by Corolase PP under different pressure treatments(0.1,100,200,and 300 MPa for 1-5 h at 50℃)on the emulsifying property,antioxidant activity,and bitterness of soybean protein isolate hydrolysate(SPIH).As observed,the hydrolysate obtained at 200 MPa for 4 h had the highest emulsifying activity index(47.49 m^(2)/g)and emulsifying stability index(92.98%),and it had higher antioxidant activities(44.77%DPPH free radical scavenging activity,31.12%superoxide anion radical scavenging activity,and 61.50%copper ion chelating activity).At the same time,the enhancement of emulsion stability was related to the increase of zeta potential and the decrease of mean particle *** addition,the hydrolysate obtained at 200 MPa for 4 h had a lower bitterness value and showed better *** study has a broad application prospect in developing food ingredients and healthy foods.

关键词： Soybean protein isolate High hydrostatic pressure Emulsification Antioxidant Bitter taste

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Heterologous expression， purification and characterization of Lactobacillus acidophilus CICC6074-derived slpX protein and the molecular mechanism of its anti-inflammatory effect on LPS-induced RAW264.7 cells

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food Science and Human Wellness 2024年

作者： Yingying Cao Xiankang Fan Zihang Shi Mingzhen Liu Jue Xu Tao Zhang Xiaoqun Zeng Zhen Wu Daodong Pan State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products， Ningbo University Key Laboratory of Animal protein food Deep Processing technology of Zhejiang Province College of food and Pharmaceutical Sciences， Ningbo University

The role of S-layer proteins (SLP)， which form the outermost layer of cell walls in lactic acid bacteria (LAB)， plays a crucial role in regulating immune-stimulating activity， thereby closely influencing LAB's ability to boost host immunity. In this study， the heterologous expression， purification， and characterization of L. acidophilus CICC6074-derived slpX protein and the molecular mechanism of its anti-inflammatory effect on LPS-induced RAW264.7 cells were investigated. Initially， the PCR results were shown to successfully clone the slpX DNA sequence by homologous recombination to obtain the pet-32a-slpX recombinant plasmid. SDS-PAGE results revealed that slpX protein with a molecular weight of 54 kDa was successfully obtained under 0.7 mmol/L IPTG-induced conditions， which was further demonstrated by western blot(WB) and LC-MS/MS. ELISA， WB and molecular docking results indicated that slpX protein can inhibit LPS-induced cellular inflammatory responses by linking to TLR4 and MD2 via hydrogen bonding and increasing the levels of anti-inflammatory factor IL-10 and decreasing the levels of inflammatory factors (TNF-α， IL-6， NO) and ROS via MAPK and NF-κB signaling pathways. The study is essential for the preparation of pure slpX protein and revealing its anti-inflammatory molecular mechanism.

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