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中国油脂 2024年

作者： ZHOU Junzhuo CHU Pengfei DONG Guimei PEI Xuechen HUANG Jiaqian ZHENG Rui YIN Fawen ZHOU Dayong skl of marine food processing & safety control， National Engineering Research Center of Seafood， Collaborative Innovation Center of Seafood Deep processing， Liaoning Province Key Laboratory for marine food Science and Technology， School of food Science and Technology， Dalian Polytechnic University

This study aimed to investigate the effects of different preheating treatments （steaming， roasting and microwave） of flaxseed on cyanide content， nutritional composition， physicochemical properties， color and oxidative stability of flaxseed meal. The three preheating methods of flaxseed all significantly decreased the hydrocyanic acid （HCN） contents. By contrast， microwave was the most effective detoxification method. After 5 min of microwave treatment， the HCN content in flaxseed was reduced from 94.65 ± 1.68 mg/kg to 7.80 ± 0.57 mg/kg. In addition， the three preheating methods all significantly increased the polyphenol content， thiobarbituric acid reactive substances （TBARS）， peroxide value （POV）， and a*value， and slightly decreased polyunsaturated fatty acid （PUFA） contents， but significantly decreased total amino acid contents as well as L*， W*and b*values. Interestingly， the three preheating methods all improved the oxidative stability and color stability of flaxseed upon accelerated storage under 40 °C. Compared with steaming （120 ℃ for 20 min） and roasting （100 ℃ for 40 min）， microwave （560 W for 4 min） is recommended for decreasing cyanide content， as well as enhancing the flaxseed' stability and qualitative attributes.

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Sea cucumber derived sulfated sterols alter glucose metabolism by promoting gluconeogenesis and reducing glycogenesis in healthy mice

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food Science and Human Wellness 2024年

作者： Shanyun Yu Teng Wang Yingcai Zhao Xiaoyue Li Changhu Xue Yuming Wang Tiantian Zhang skl of marine food processing & safety control， College of food Science and Engineering， Ocean University of China Sanya Institute of Oceanography， Ocean University of China

Sea cucumber derived sulfated sterols (SS) significantly ameliorated insulin resistance and decreased lipid accumulation compared to plant sterols. Interestingly， our recent study found that intervention with sea cucumber sulfated sterols could significantly increase blood glucose levels of healthy mice in the presence of glucose， while cholesterol sulfate， as one of sulfated sterols， did not have the same effect. However， the exact mechanism of SS on glucose metabolism is still unknown. In the present study， we investigated the potential mechanism by which SS influenced blood glucose homeostasis in healthy mice. Results showed that intervention with sea cucumber sulfated sterols did not affect the levels of hormones related to glucose metabolism， while led to a significant decrease in the synthesis of liver glycogen and muscle glycogen. Besides， the expression of proteins associated with the promotion of gluconeogenesis dramatically increased in the mice intervened with sea cucumber sulfated sterols. These findings suggested that sea cucumber sulfated sterols might change blood glucose metabolism in healthy mice by reducing glycogenesis and promoting gluconeogenesis.

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Effects of salt and rice flour concentration on microbial diversity and the quality of sour meat,a Chinese traditional meat

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food Science and Human Wellness 2024年第5期13卷 2790-2798页

作者： Mengyang Liu Xinping Lin Jing Yang Xu Yan Chaofan Ji Huipeng Liang Sufang Zhang Liang Dong skl of marine food processing&safety control National Engineering Research Center of SeafoodCollaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep ProcessingLiaoning Province Collaborative Innovation Center for Marine Food Deep ProcessingSchool of Food Science and TechnologyDalian Polytechnic UniversityDalian 116034China Department of Agricultural Forest and Food SciencesUniversity of TorinoTurin 10095Italy Institute of Technology China Resources Beer(Holdings)Company LimitedBeijing 100005China

This study investigated the effects of salt(3%and 6%,m/m)and rice flour(10%and 20%,m/m)addition in sour meat,a traditional Chinese fermented *** was found that salt has greater effect than rice flour addition in spontaneous ***-salt groups had lower pH and higher titratable total *** the low-salt groups,the dominant genera were Lactobacillus and Lactococcus,whereas Staphylococcus,Weissella,and Tetragenococcus were dominant in the high-salt *** total free amino acids and essential amino acids,organic acids,hexanoic acid ethyl ester and octanoic acid ethyl ester were found in the low-salt *** RDA analysis revealed that Lactococcus was closely related to product quality,with the S3F10(3%salt and 10%rice f lour)group outperforming the others in the sensory ***,3%salt and 10%rice flour were considered more appropriate for the production of healthy and tasty fermented sour meats.

关键词： Low salt Fermented meat Bacterial community Amino acid content Volatile compounds Ester Sour meat

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Fucoxanthin promotes the chain lengthening reaction of polyunsaturated fatty acids in vivo by enhancing FADS2 enzyme activity

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food Science and Human Wellness 2024年

作者： Xiao-Yue Li Tian-Xin Yang Ying-Cai Zhao Cheng-Cheng Wang Chang-Hu Xue Teruyoshi Yanagita Yu-Ming Wang Tian-Tian Zhang skl of marine food processing & safety control， College of food Science and Engineering， Ocean University of China Laboratory of Nutrition Biochemistry， Department of Applied Biochemistry and food Science， Saga University

Alpha-linolenic acid (ALA) is capable of synthesizing EPA and DHA in vivo， but the conversion rate is hard to meet the body's need for rapid DHA supplementation. Studies have shown that fucoxanthin can increase DHA content in the liver of mice， but the mechanism is not clear. Moreover， the effect of fucoxanthin and its metabolite fucoxanthinol on the chain lengthening reaction of n-6 polyunsaturated fatty acids (PUFAs) is little studied. In this study， the effects of fucoxanthin and fucoxanthinol on the chain elongation of n-3 and n-6 series PUFAs were investigated in mice. Results showed that fucoxanthin and fucoxanthinol significantly increased the conversion of n-3 series ALA to DHA and n-6 series LA to AA in the serum， liver， small intestine， and heart of mice. In addition， fucoxanthin accelerated the rate of DHA supplementation by ALA in the brain. Further mechanistic studies revealed that the role of fucoxanthin in promoting PUFAs conversion was not regulated at transcriptional level， but by increasing the activity of fatty acid desaturase 2 (FADS2)， a key enzyme of chain elongation reaction of n-3 and n-6 PUFAs. This study fundamentally provided theoretical bases for a new strategy of dietary supplementation of n-3 and n-6 PUFAs.

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Titanium dioxide E171 consumption exacerbates Listeria monocytogenes infection in mice

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food Quality and safety 2024年第1期8卷 68-80页

作者：滕跃王瑷琳赵东云李国鹏刘泷泽邹悦夏效东 State Key Laboratory of marine food processing and safety control National Engineering Research Center of SeafoodSchool of Food Science and TechnologyDalian Polytechnic UniversityDalianChina

The food additive titanium dioxide is commonly utilized to enhance the appearance and flavor of food ***,this substance has been linked to gastrointestinal *** aim of this study was to investigate the impact of dietary exposure of titanium dioxide E171 on Listeria monocytogenes infection in *** were mainly divided into the control,LM group(*** infection),and E171+LM groups(E171 supplementation before *** infection).Pre-exposure to E171 resulted in increased bacterial counts in the liver,spleen,ileum,colon,mesenteric lymph nodes,and feces of mice after *** ***,E171 exposure increased the levels of pro-inflammatory cytokines while attenuating the levels of anti-inflammatory cytokines in mice infected with ***,mice in the E171+LM group exhibited considerably more severe colonic inflammation and worse intestinal barrier function than mice in the LM *** 16S rRNA gene sequencing revealed a shift in the composition of the gut microbiota of mice in the E171+LM group,characterized by a decrease in the relative abundance of Firmicutes and a decrease in the Firmicutes-to-Bacteroidetes *** levels of acetate,butyrate,and isobutyrate were markedly decreased within the cecum of mice in the E171+LM group in comparison to mice in the LM *** conclusion,these results suggest that E171 exposure could exacerbate *** infection in mice,which may provide useful information for future risk assessment of this commonly used food additive.

关键词： E171 L.monocytogenes intestinal barrier function inflammatory responses gut microbiota.

MarR family proteins sense sulfane sulfur in bacteria

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mLife 2024年第2期3卷 231-239页

作者： Guanhua Xuan Luying Xun Yongzhen Xia State Key Laboratory of Microbial Technology Shandong UniversityQingdaoChina State Key Laboratory of marine food processing&safety control Ocean University of ChinaQingdaoChina School of Molecular Biosciences Washington State UniversityPullmanWashingtonUSA

Members of the multiple antibiotic resistance regulator(MarR)protein family are ubiquitous in bacteria and play critical roles in regulating cellular metabolism and antibiotic *** family proteins function as repressors,and their interactions with modulators induce the expression of controlled *** previously characterized modulators are insufficient to explain the activities of certain MarR family ***,recently,several MarR family proteins have been reported to sense sulfane sulfur,including zero-valent sulfur,persulfide(R-SSH),and polysulfide(R-SnH,n≥2).Sulfane sulfur is a common cellular component in bacteria whose levels vary during bacterial *** changing levels of sulfane sulfur affect the expression of many MarR-controlled *** sulfur reacts with the cysteine thiols of MarR family proteins,causing the formation of protein thiol persulfide,disulfide bonds,and other *** MarR family proteins that respond to reactive oxygen species(ROS)also sense sulfane sulfur,as both sulfane sulfur and ROS induce the formation of disulfide *** review focused on MarR family proteins that sense sulfane ***,the sensing mechanisms reviewed here may also apply to other proteins that detect sulfane sulfur,which is emerging as a modulator of gene regulation.

关键词： cysteine thiols disulfide bond MarR protein family ROS sulfane sulfur

Immunoregulatory influence of Sargassum carpophyllum polyphenol on the allergic reactions induced by shrimp tropomyosin

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food Science and Human Wellness 2024年

作者： Yueying Han Ziye Zhang Zihao Li Zhenxing Li Hong Lin State Key Laboratory of marine food processing & safety control， College of food Science and Engineering， Ocean University of China

Polyphenol is a kind of natural active substance with immunoregulatory activity. In this study， the immunoregulatory activities of Sargassum carpophyllum polyphenol (SCP) on the allergic reactions induced by shrimp tropomyosin were investigated. As the results， the SCP performed high hyaluronidase inhibition ability， which even greater than sodium chromoglycate (an anti-allergic medicine). SCP was able to affect the allergic reactions of RAW 264.7 macrophage cells via regulating the NF-κB， JNK1/2， Erk1/2 and p38 MAPK cellular signaling pathways， weakened the degranulation degree and secretion of IL-4， TNF-α and histamine， and promoted the secretion of IL-10 from RBL-2H3 mast cells. In BALB/c mouse model assay， after gavage of SCP， the mouse allergic symptoms got significantly alleviated， the cytokine (IL-4， IL-10 and IFN-γ) secretion of mouse spleen lymphocytes were significantly declined and the allergic lung damage was relieved， which indicated SCP performed strong both in vitro and in vivo anti-allergic functions. Therefore， SCP could serve as candidate anti-allergic bioactive substances for shrimp induced allergy via immunoregulation.

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Oyster-derived Anticoagulant Peptide Mitigates Thrombin-induced Barrier Dysfunction and Prothrombotic Phenotype in Human Pulmonary Microvascular Endothelial Cells

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food Science and Human Wellness 2024年

作者： Shuzhen Cheng Siyi Wang Ximing Yang Minghao Xie Qi Yang Lushun Yuan Ming Du National Engineering Research Center of Seafood， Collaborative Innovation Center of Seafood Deep processing， Dalian Polytechnic University Department of Vascular Surgery， Shanghai General Hospital， Shanghai Jiao Tong University skl of marine food processing & safety control， School of food Science and Technology， Dalian Polytechnic University

Thrombin blockers have been shown to be effective for various pathological conditions， but their use is limited due to the potential for serious bleeding adverse effects. This study introduced a novel bioactive peptide (P-2-CG) from oyster， that mitigated thrombin-mediated barrier dysfunction and prothrombotic phenotypes in human pulmonary microvascular endothelial cells (HPMECs). P-2-CG significantly attenuated the increase in endothelial monolayer permeability induced by thrombin through the possible attenuation of RhoA activation and it promoted barrier recovery by enhancing endothelial cell adhesion. Additionally， P-2-CG was found to decrease the pro-thrombotic phenotype induced by thrombin in HPMEC by reducing the extrinsic trigger TF mRNA expression， which resulted in prolonged plasma clotting time， decreased FXa activation， and reduced thrombin generation. Moreover， P-2-CG inhibited thrombosis efficiently by blocking ICAM-1 and VCAM-1 expression via tyrosine phosphorylation of RelA/p65. P-2-CG inhibits thrombin mediated inflammation and provides a potential therapeutic option for treating endothelial dysfunction and thrombosis.

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Docosahexaenoic acid-acylated astaxanthin monoester enhances microglial autophagy for ameliorating amyloid-β load and cognitive deficits in models of Alzheimer’s disease

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food Science and Human Wellness 2024年

作者： Xiaoxu Wang Bo Dong Yu Song Zhigao Wang Yuming Wang Jie Xu Changhu Xue State Key Laboratory of marine food processing & safety control， College of food Science and Engineering， Ocean University of China College of marine Life Sciences， Ocean University of China Qingdao National Laboratory for marine Science and Technology

Autophagy directly regulates the amyloid-peptides （Aβ） clearance， and its dysfunction occurs in the early pathogenesis of Alzheimer’s disease （AD）. We previously reported that docosahexaenoic acid-acylated astaxanthin monoester （AST-DHA） showed neuroprotection against AD pathology. However， its in-depth mechanism and autophagic responses in AD brains are poorly understood. Herein， SH-SY5Y cells overexpressing the APP gene were established to preliminarily evaluate the actions of AST-DHA on reducing Aβ1-42levels and regulating autophagy. In microglial BV2 cells， AST-DHA and free astaxanthin （F-AST） recovered p62 and LC3II/I levels， and restored autophagy flux by rescuing the late phase of microglial autophagy. Notably， autophagic inhibitor bafilomycin A1 blunted the abilities of AST-DHA to reduce Aβ1-42and fibral Aβ， suggesting that AST-DHA probably promoted Aβ clearance in a microglial autophagy-dependent manner. Further studies in APP/PS1 mice verified that dietary AST-DHA and F-AST promoted Aβ phagocytosis via microglial autophagy. Significant decreases of Iba1 and p62 levels were observed around Aβ plaque in the hippocampus and cortex using triple fluorescence staining. Furthermore， AST-DHA exhibited superior performance over F-AST in restoring autophagic dysfunction， ameliorating Aβ burden and cognitive deficit. Our findings suggest a possible mechanism of AST-DHA in improving AD by which it restores microglial autophagy to facilitate cerebral Aβ clearance. It supports the future application of AST-DHA as an autophagic regulator in maintaining brain function.

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A chitosan-based antibacterial hydrogel with injectable and self-healing capabilities

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marine Life Science & Technology 2024年第1期6卷 115-125页

作者： Rui Chen Yanan Hao Secundo Francesco Xiangzhao Mao Wen-Can Huang State Key Laboratory of marine food processing and safety control College of Food Science and EngineeringOcean University of ChinaQingdao 266404China Laboratory for marine Drugs and Bioproducts of Qingdao National Laboratory for marine Science and Technology Qingdao 266237China Qingdao Key Laboratory of food Biotechnology Qingdao 266404China Key Laboratory of Biological processing of Aquatic Products China National Light IndustryQingdao 266404China Istituto di Scienze e Tecnologie Chimiche“Giulio Natta” Consiglio Nazionale delle Ricerche via Mario Bianco 920131 MilanItaly

The presence of bacteria directly affects wound ***-based hydrogel biomaterials are a solution as they offer advantages for wound-healing applications due to their strong antimicrobial ***,a double-cross-linking chitosanbased hydrogel with antibacterial,self-healing,and injectable properties is *** chitosan was successfully prepared,and the thiolated chitosan molecules were cross-linked by Ag-S coordination to form a supramolecular ***,the amine groups in the thiolated chitosan covalently cross-linked with genipin to further promote hydrogel *** vitro experimental results indicate that hydrogel can release Ag^(+)over an extended time,achieving an antibacterial rate of over 99% against Escherichia coli and Staphylococcus *** to the reversible and dynamic feature of Ag-S coordination,an antibacterial hydrogel exhibited injectable and self-healing ***,the hydrogel showed excellent biocompatibility and biodegradability.

关键词： Hydrogel Chitosan Silver ion Cross-linking Antibacterial