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food Science and Human Wellness 2025年

作者： Meng Wang Man Yao Hao Yue Yingying Tian Zifang Zhao Changhu Xue Tiantian Zhang Yuming Wang SKL of marine food processing & safety control， College of food Science and Engineering， Ocean University of China Institute of food & Nutrition Science and Technology， Shandong Academy of Agricultural Sciences Hainan Huayan Collagen Technology Co. Sanya Institute of Oceanography， Ocean University of China

It has been reported that sea cucumber intestine hydrolysates (SCIH) could promote glutamine metabolism in mice， while there is a close connection between glutamine metabolism and insulin sensitivity. However， the effect of SCIH on insulin resistance is still unclear. The results showed that SCIH hydrolyzed by flavor protease had significant activity using the insulin-induced HepG2 cell model. Animal experiments exhibited that SCIH supplementation significantly improved the high-fat and high-sucrose diet-induced impaired glucose tolerance， reduced fasting serum glucose and glycosylated serum protein. Besides， SCIH ameliorated islet vacuolization and decreased the pancreas TNF-α and IL-6 by 32.1% and 36.2%， respectively. Immunofluorescence staining results showed that SCIH promoted insulin secretion. Interestingly， SCIH significantly increased the liver glutamine levels and upregulated the expression of glutaminase1 (GLS1) and glutamate dehydrogenase 1 (GLUD1). Furthermore， SCIH increased liver acetyl-CoA levels to enhance histone acetylation and activate the gene transcription and translation on glucose metabolism-related IRS/PI3K/AKT signaling pathway， thereby attenuating insulin resistance. The present findings proposed the potential value for developing functional foods in SCIH utilization.

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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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Biodegradation of Crystalline Chitin:A Review of Recent Advancement,Challenges,and Future Study Directions

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Journal of Ocean University of China 2024年第5期23卷 1319-1328页

作者： SONG Jianlin SU Haipeng SUN Jianan MAO Xiangzhao Sanya Institute of Oceanography Ocean University of ChinaSanya 572000China state key laboratory of marine food processing and safety control College of Food Science and EngineeringOcean University of ChinaQingdao 266404China Qingdao key laboratory of food Biotechnology Qingdao 266404China key laboratory of Biological processing of Aquatic Products China National Light IndustryQingdao 266404China laboratory for marine Drugs and Bioproducts of Laoshan laboratory Qingdao 266237China

Chitin is the second most abundant renewable polysaccharide on *** degradation of chitin into soluble and bioactive N-acetyl chitooligosaccharides(NCOSs)and N-acetyl-D-glucosamine(GlcNAc)has emerged as a pivotal step in the efficient and sustainable utilization of chitin ***,because of its dense structure,high crystallinity,and poor solubility,chitin typically needs pretreatment via chemical,physical,and other methods before enzymatic conversion to enhance the accessibility between substrates and enzyme ***,there has been considerable interest in exploring the direct biological degradation of crystalline chitin as a cost-effective and environment-friendly *** review endeavors to present several biological methods for the direct degradation of *** primarily focused on the importance of chitinase containing chitin-binding domain(CBD).Additionally,various modification strategies for increasing the degradation efficiency of crystalline chitin were ***,the review systematically elucidated critical components of multi-enzyme catalytic systems,highlighting their potential for chitin ***,the application of microorganisms in the degradation of crystalline chitin was also *** insights in this review contribute to the explorations and investigations of enzymatic and microbial approaches for the direct degradation of crystalline chitin,thereby fostering advancements in biomass conversion.

关键词： crystalline chitin chitinase biological degradation engineering microorganisms

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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

Oyster Protein Hydrolysate Alleviates Cadmium Toxicity by Restoring Cadmium-Induced Intestinal Damage and Gut Microbiota Dysbiosis in Mice via Its Abundance of Methionine,Tyrosine,and Glutamine

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Biomedical and Environmental Sciences 2022年第7期35卷 669-673页

作者： WANG Jing Wen FANG Zhi Jia LI Yong Bin HUANG Lin Ru SUN Li Jun LIU Ying WANG Ya Ling LIAO Jian Meng College of food Science and Technology Guangdong Provincial Key Laboratory of Aquatic Product Processing and SafetyGuangdong Provincial Engineering Technology Research Center of Marine FoodKey Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education InstitutionGuangdong Ocean UniversityZhanjiang 524088GuangdongChina Institute for food and Drug control Zhanjiang 524088GuangdongChina

As a typical heavy metal contaminant in food,cadmium(Cd)easily enters the human food chain via crop production,and therefore,threatens human health[1].Intestinal absorption is the principal route for Cd entry into the body,and therefore,intestinal tissue become the primary target for Cd toxicity[2].Previous studies showed that acute Cd exposure damaged intestinal tight junctions,resulting in gut barrier destruction and alterations in gut microbiota[3].Thus,the effective prevention of Cd-induced intestinal damage has become a major research challenge.

关键词： prevention alterations cadmium

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The detection and regulation advances of food allergens

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food and Health 2024年第1期6卷 16-20页

作者： Zi-Ye Zhang state key laboratory of marine food processing&safety control College of Food Science and EngineeringOcean University of ChinaQingdao 266404China

food allergy has become an important food quality and safety issue,posing a challenge to the food industry and affecting consumer *** the one hand,from the perspective of food processing industry,the diversity of food raw material ingredients,exogenous additives,and processing forms make the presence of allergens in modern food processing more *** addition,due to the lack of allergen identification,effective detection and allergenicity evaluation systems,there are serious deficiencies in the current theories and techniques for food allergen screening and detection,tracking and prediction,intervention and control;On the other hand,from the perspective of public health,meeting consumers'right to know whether there are raw materials containing food allergens in processed foods,and improving the credibility of government and people's satisfaction have become urgent matters;In addition,as people come into contact with more and more new borne novel foods,the probability of food allergy is also *** food safety and health problems induced by increasingly complex,widespread and severe food allergy are difficult to *** view of this,in response to the increasingly serious food allergy issues,this paper introduced the detection methods of food allergens,summarized the reduction and control techniques of food allergens,and elaborated hypoallergenic foods,which aims to provide the basis for preventing and controlling food allergy and ensuring the physical health of food allergy patients.

关键词： food allergen Allergenicity Detection Non-thermal processing Hypoallergenic food

Allergenicity mitigation strategies of seafood allergens for hypoallergen

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food and Health 2024年第4期6卷 39-40页

作者： Zi-Ye Zhang state key laboratory of marine food processing&safety control College of Food Science and EngineeringOcean University of ChinaQingdao 266404China

Introduction Seafood is a widely consumed and nutritionally rich food source,but it ranks among the top allergens,with shellfish and fish being major triggers of allergic *** reactions,primarily caused by proteins such as tropomyosin(TM)in shellfish and parvalbumin(PV)in fish,can lead to life-threatening anaphylaxis in susceptible *** development of hypoallergenic seafood is becoming increasingly important to provide safe alternatives for those with seafood *** comment reviews recent advances in allergenicity mitigation strategies,highlighting the progress made and future potential in producing hypoallergenic seafood products.

关键词： becoming primarily allergen

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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