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Antibacterial mechanism of kojic acid and tea polyphenols against Escherichia coli O157:H7 through transcriptomic analysis

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food Science and Human Wellness 2024年第2期13卷 736-747页

作者： Yilin Lin Ruifei Wang Xiaoqing Li Keren Agyekumwaa Addo Meimei Fang Yehui Zhang Yigang Yu School of food sciences and Engineering South China University of TechnologyGuangzhou 510640China Sericulture&Agri-food research Institute Guangdong Academy of Agricultural sciences Key Laboratory of Functional FoodsMinistry of Agriculture and Rural AffairsGuangdong Key Laboratory of Agricultural Products ProcessingGuangzhou 510610China research Center of food Safety and Detection College of Food Science and EngineeringSouth China University of TechnologyGuangzhou 510640China

Escherichia coli O157:H7 is one of the major foodborne pathogenic bacterial that cause infectious diseases in *** previous found that a combination of kojic acid and tea polyphenols exhibited better activity against *** O157:H7 than using either *** study aimed to explore responses underlying the antibacterial mechanisms of kojic acid and tea polyphenols from the gene *** functional enrichment analysis by comparing kojic acid and tea polyphenols individually or synergistically against *** O157:H7 found that acid resistance systems in kojic acid were activated,and the cell membrane and genomic DNA were destructed in the cells,resulting in“oxygen starvation”.The oxidative stress response triggered by tea polyphenols inhibited both sulfur uptake and the synthesis of ATP,which affected the bacteria's life metabolic ***,we found that kojic acid combined with tea polyphenols hindered the uptake of iron that played an essential role in the synthesis of DNA,respiration,tricarboxylic acid *** results suggested that the iron uptake pathways may represent a novel approach for kojic acid and tea polyphenols synergistically against *** O157:H7 and provided a theoretical basis for bacterial pathogen control in the food industry.

关键词： Kojic acid Tea polyphenols Antibacterial mechanism Escherichia coli O157:H7 RNA-seq

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Inhibitory effect of procyanidin B2 and tannin acid on cholesterol esterase and their synergistic effect with orlistat

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food Science and Human Wellness 2024年第1期13卷 360-369页

作者： Xiangxin Li Yijing Pu Haitao Jiang Wenxiao Jiao Wenjun Peng Wenli Tian Weibo Jiang Xiaoming Fang Institute of Apicultural research Chinese Academy of Agricultural SciencesBeijing 100093China College of food Science and Nutritional Engineering China Agricultural UniversityBeijing 100083China College of food Science and Engineering Qilu University of Technology(Shandong Academy of Sciences)Jinan 250353China

This study was aimed to analyze the effect of procyanidin B2(PC)and tannin acid(TA)on the activities of cholesterol esterase(CEase)and the inhibitory mechanisms of enzymatic *** interaction mechanisms were investigated by enzymatic kinetics,multi-spectroscopy methods,thermodynamics analysis,molecular docking,and dynamic *** and TA could bind with CEase and inhibit the activity of enzyme in a mixed-competitive manner and non-competitive manner,which was verified by molecular docking simulations and dynamics ***,PC and TA showed the synergistic inhibition with ***,UVvis and the thermodynamic analysis revealed that the complexes were formed from CEase and inhibitors by noncovalent *** revealed by the circular dichroism results,both PC and TA decreased enzymatic activities by altering the conformations of *** inhibition of PC and TA on CEase might be one mechanism for its cholesterol-lowering effect.

关键词： Cholesterol esterase Polyphenols Interaction mechanisms Molecular dynamic simulation Synergistic effect

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Slicing capacity-centered mode selection and resource optimization for network-assisted full-duplex cell-free distributed massive MIMO systems

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Science China(Information sciences) 2024年第1期67卷 203-220页

作者： Jie WANG Jiamin LI Pengcheng ZHU Dongming WANG Hongbiao ZHANG Yue HAO Bin SHENG National Mobile Communications research Laboratory Southeast University 2. Purple Mountain Laboratories China Mobile research Institute

Network-assisted full-duplex(NAFD) cell-free distributed massive multiple-input multipleoutput(MIMO) systems enable uplink(UL) and downlink(DL) communications within the same timefrequency resources,which potentially reduce latency by avoiding the overhead of switching UL/DL ***,how to choose UL/DL modes remains an important factor affecting system *** the dramatic increase in the number of users and access points(APs),massive access brings significant overhead in the mode ***,the different quality of service(QoS) among users also makes the effective utilization of resources *** one of the most promising technologies in sixth-generation(6G),network slicing enables the adaptive configuration of limited UL/DL resources through the resource isolation assisted NAFD ***,we propose a slicing capacity-centered *** this scheme,APs are motivated by slicing requirements and associated slices to form different *** mode selection and resource allocation are performed within each subsystem to reduce overhead and improve resource *** implement this scheme efficiently,a double-layer deep reinforcement learning(DRL)mechanism is used to realize the joint optimization of mode selection and resource *** results show that the slicing capacity-centered scheme can effectively improve resource utilization and reduce overhead.

关键词： network-assisted full-duplex network slicing mode selection resource optimization deep reinforcement learning

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Establishment of enzyme-linked immunosorbent assay for beef and lamb contents in cooked meat

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未来食品学报(英文) 2024年第1期4卷 91-96页

作者： Yujing Li Jingjing Liu Sufang Fan Li Zhao Jing Zhang Erjing Zhang Ziran Li Yan Zhang Chunsheng Li Hebei Jiaotong Vocational and Technical College Shijiazhuang 050035China Biology Institute of Hebei Academy of sciences Shijiazhuang 050081China Hebei food Safety Key Labratory Key Laboratory of Special Food Supenvision Technolog for State Market RegpulationHebei Engineering Research Center for Special Food Sagfery and HealthHebei Food Inspection cand Research InstinuteShijiazhuang 050227China College ofLife sciences Hebei Normal UniversinyShijiazhuang 050024China Julu County applied Technology research Instinute Jultu 055250China

In this study,an enzyme 1linked immunosorbent assay(ELISA)was established to detect beef and 1amb components,and its performance was ***-antibody sandwich ELISA was adopted and determined a coating concentration of capture antibody 3G5 of 1:4000,a working concentration of enzyme-labeled antibody 2E7-horseradish peroxidase(HRP)of 1:1000,a sample incubation time of 60 min and a detection antibody reaction time of 60 *** specificity,sensitivity,repeatability and stability of this assay were *** limit of detection for beef and 1amb skeleta1 muscle troponin I was 45 mg/kg,the inter-assay and intra-assay recovery rates ranged from 80.4%to 115.7%,the coefficients of variation were below 13.6%,and the cIoss reaction rates of the tissue components of chicken,duck and fish were below 13.4%.The sandwich ELISA method established in this study is stable and has high *** test results were consistent with the polymerase chain reaction(PCR)method at 50 and 100 g/kg-Therefore,this ELISA method can be used to quantitatively detect beef and 1amb components in meat products.

关键词： Double antibody sandwich enzyme-1inked immunosorbent assay(ELISA) Beef components Lamb components

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Characterization of physicochemical and immunogenic properties of allergenic proteins altered by food processing:a review

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food Science and Human Wellness 2024年第3期13卷 1135-1151页

作者： Enning Zhou Qiangqiang Li Dan Zhu Gang Chen Liming Wu Institute of Apicultural research Chinese Academy of Agricultural SciencesBeijing 100093China Department of food Science University of OtagoDunedin 9016New Zealand School of food and Health Beijing Technology and Business UniversityBeijing 100048China

food allergens are mainly naturally-occurring proteins with immunoglobulin E(IgE)-binding *** the structural and immunogenic characteristics of allergenic proteins is essential in assessing whether and how food processing techniques reduce *** here discuss the impacts of food processing technologies on the modification of physicochemical,structural,and immunogenic properties of allergenic *** techniques for characterizing changes in these properties of food allergens are *** processing helps to reduce allergenicity by aggregating or denaturing proteins,which masks,modifies,or destroys antigenic epitopes,whereas,it cannot eliminate allergenicity completely,and sometimes even improves allergenicity by exposing new ***,most food processing techniques have been tested on purified food allergens rather than food products due to potential interference of other food *** provide guidance for further development of processing operations that can decrease the allergenicity of allergenic food proteins without negatively impacting the nutritional profile.

关键词： food allergens Protein structural characterization Immunogenicity evaluation food processing modification

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An ensemble and cost-sensitive learning-based root cause diagnosis scheme for wireless networks with spatially imbalanced user data distribution

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Science China(Information sciences) 2024年第7期67卷 331-332页

作者： Qi WANG Zhiwen PAN Nan LIU National Mobile Communications research Laboratory Southeast University Purple Mountain laboratories

Root cause diagnosis, a key component of self-healing, plays a vital role in fault management. The spatially imbalanced network key performance indicators (KPIs) reported by users increase the difficulty of identifying root *** [1,2], the image inpainting technique is inspired to address issues caused by sparse reports across the coverage area.

关键词： Wireless networks

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Metagenomic analysis revealing the metabolic role of microbial communities in the free amino acid biosynthesis of Monascus rice vinegar during fermentation

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food Science and Human Wellness 2024年第4期13卷 2317-2326页

作者： Hang Gao Jian Zhang Li Liu Lijun Fu Yan Zhao Germán Mazza Xin Zhang Beijing Academy of food sciences 100068 BeijingChina Institute for research and Development in Process Engineering Biotechnology and Alternative Energies(PROBIENCONICET-UNCo)8300 NeuquénArgentina

Free amino acid(FAA)is the important component of vinegar that infl uences quality perception and consumer *** is one of the major metabolites produced by microorganisms;however,the microbial metabolic network on FAA biosynthesis remains *** metagenomic analysis,this work aimed to elucidate the roles of microbes in FAA biosynthesis during Monascus rice vinegar *** profiles from functional analyses showed 14 dominant genera with high contributions to the metabolism *** metabolic network for FAA biosynthesis was then constructed,and the microbial distribution in different metabolic pathways was *** results revealed that 5 functional genera were closely involved in FAA *** study illuminated the metabolic roles of microorganisms in FAA biosynthesis and provided crucial insights into the functional attributes of microbiota in vinegar fermentation.

关键词： Monascus rice vinegar Metagenomic analysis Free amino acid synthesis Metabolic pathway Microbial distribution

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Effects of low molecular weight polysaccharide from Sargassum thunbergii against palmitic acid-induced intracellular lipid accumulation in 3T3-L1 adipocyte and HepG2 cells

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food Science and Human Wellness 2024年第4期13卷 2244-2252页

作者： Hyo-Geun Lee D.P.Nagahawatta M.J.M.S.Kurera Kyung-Mo Song Yun-Sang Choi You-Jin Jeon Min-Cheol Kang Department of Marine Life sciences Jeju National UniversityJeju 63243Republic of Korea Department of Biotechnology Faculty of Agriculture and Plantation ManagementWayamba University of Sri LankaMakanduraGonawila(NWP)60170Sri Lanka research Group of food Processing Korea Food Research Institute245Wanju 55365Republic of Korea

Low molecular weight polysaccharides can be isolated from Sargassum thunbergii(LMPST)and in vitro experiments were conducted to evaluate the inhibitory effects on *** natures of LMPST were attained from *** and appraised their LMPST on palmitic acid(PA)induced lipid accretion in Hep G2,and 3T3-L1 *** treatment lessened lipid deposition and intracellular free fatty acid and triglyceride intensities in PA-treated above mentioned *** mechanistic study publicized that LMPST2 significantly suppressed adipogenesis and stimulated the PA-treated 3T3-L1 cells occupied in the lipolysis ***,in PA-treated Hep G2 cells,the free fatty acid oxidation was significantly increased by *** these constructive properties of LMPST2 from ***,is a potential candidate for diminishing the intracellular lipids,and for a therapeutic agent in those conditions.

关键词： Sargassum thunbergii Low molecular weight polysaccharide Lipid accumulation Obesity Liver steatosis

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Blood glucose-lowering activity of protocatechuic acid is mediated by inhibiting a-glucosidase

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food Science and Human Wellness 2024年第3期13卷 1212-1219页

作者： Huafang Ding Shouhe Huang Chui Yiu Chook Erika Kwek Chi Yan Kaying Ma Jianhui Liu Hanyue Zhu Zhenyu Chen food&Nutritional sciences Programme School of Life SciencesThe Chinese University of Hong KongHong Kong 999077China

α-Glucosidase inhibitors are effective in controlling postprandial hyperglycemia,which play crucial roles in the management of type 2 *** acid(PCA)is one of phenolic acids existing not only in various plant foods but also as a major microbial metabolite of dietary anthocyanins in the large *** present study investigated the inhibitory mechanism of PCA on a-glucosidase in vitro and examined its effect on postprandial blood glucose levels in *** from in vitro experiments demonstrated that PCA was a mix-type inhibitor of *** by hydrogen bonds and van der Waals interactions,PCA reversibly bound withα-glucosidase to form a stable a-glucosidase-PCA complex in a spontaneous *** computational simulation found that PCA could insert into the active cavity of a-glucosidase and establish hydrogen bonds with catalytic amino acid *** binding aroused the steric hindrance for substrates to enter active sites and caused the structural changes of interacted catalytic amino acid *** also exhibited postprandial hypoglycemic capacity in diabetic *** study may provide the theoretical basis for the application of PCA as an active ingredient of functional foods in dietary management of diabetes.

关键词： Protocatechuic acid α-Glucosidase Postprandial hyperglycemia Inhibition mechanism

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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

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