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Li Y, Chen J, Cao S, Jiang Z, Jiang S, Yang Q, Yang L, Huang J, Shi J, Ma Z, Zhou F. A Comprehensive Assessment of the Nutritional Value, Antioxidant Potential, and Genetic Diversity of Fenneropenaeus merguiensis from Three Different Regions in China. BIOLOGY 2024; 13:1002. [PMID: 39765669 PMCID: PMC11726762 DOI: 10.3390/biology13121002] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/30/2024] [Revised: 11/24/2024] [Accepted: 11/28/2024] [Indexed: 01/15/2025]
Abstract
Fenneropenaeus merguiensis is one of the largest species of penaeid shrimp. It has a wide distribution of germplasm resources in the South China Sea and the southeastern coastal regions of China, yet its germplasm characteristics remain insufficiently understood. Therefore, we conducted analyses of basic nutritional components, amino acids, fatty acids, antioxidant indices, and genetic diversity in three F. merguiensis populations (FmRP, FmSZ, FmSY). The results showed a significant difference in ash content, with FmSZ having the highest ash content (1.77 g/100 g) (p < 0.05). A total of 17 amino acids were detected, and FmSZ exhibited higher concentrations of most amino acids, especially essential amino acids (p < 0.05). The analysis of fatty acid composition revealed significant differences between the populations, with FmSY potentially having a nutritional advantage overall (p < 0.05). In terms of antioxidant capacity and genetic diversity, there were no significant differences in total antioxidant capacity (T-AOC), catalase (CAT), or superoxide dismutase (SOD) among the populations (p > 0.05). However, genetic analysis indicated that FmSZ had the lowest inbreeding coefficient and relatively higher genetic diversity. In conclusion, among the three F. merguiensis populations, FmSZ has relatively higher nutritional quality and genetic diversity, and F. merguiensis is a high-quality aquatic product worth promoting. The analysis and characterization of various aspects of F. merguiensis from the three locations provide important information and data support for germplasm resources and genetic breeding efforts.
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Affiliation(s)
- Yundong Li
- South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Key Laboratory of South China Sea Fishery Resources Exploitation and Utilization, Ministry of Agriculture and Rural Affairs, Guangzhou 510300, China; (Y.L.); (J.C.); (S.C.); (S.J.); (Q.Y.); (L.Y.); (J.H.); (J.S.); (Z.M.)
- College of Fisheries and Life Sciences, Dalian Ocean University, Dalian 116023, China
- Key Laboratory of Efficient Utilization and Processing of Marine Fishery Resources of Hainan Province, Sanya Tropical Fisheries Research Institute, Sanya 572018, China
- Shenzhen Base of South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Shenzhen 518108, China
| | - Juan Chen
- South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Key Laboratory of South China Sea Fishery Resources Exploitation and Utilization, Ministry of Agriculture and Rural Affairs, Guangzhou 510300, China; (Y.L.); (J.C.); (S.C.); (S.J.); (Q.Y.); (L.Y.); (J.H.); (J.S.); (Z.M.)
- College of Fisheries and Life Sciences, Dalian Ocean University, Dalian 116023, China
| | - Siyao Cao
- South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Key Laboratory of South China Sea Fishery Resources Exploitation and Utilization, Ministry of Agriculture and Rural Affairs, Guangzhou 510300, China; (Y.L.); (J.C.); (S.C.); (S.J.); (Q.Y.); (L.Y.); (J.H.); (J.S.); (Z.M.)
- College of Fisheries and Life Sciences, Dalian Ocean University, Dalian 116023, China
| | - Ziyi Jiang
- Keck School of Medicine, University of Southern California, 1975 Zonal Ave., Los Angeles, CA 90033, USA;
| | - Song Jiang
- South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Key Laboratory of South China Sea Fishery Resources Exploitation and Utilization, Ministry of Agriculture and Rural Affairs, Guangzhou 510300, China; (Y.L.); (J.C.); (S.C.); (S.J.); (Q.Y.); (L.Y.); (J.H.); (J.S.); (Z.M.)
| | - Qibin Yang
- South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Key Laboratory of South China Sea Fishery Resources Exploitation and Utilization, Ministry of Agriculture and Rural Affairs, Guangzhou 510300, China; (Y.L.); (J.C.); (S.C.); (S.J.); (Q.Y.); (L.Y.); (J.H.); (J.S.); (Z.M.)
- Key Laboratory of Efficient Utilization and Processing of Marine Fishery Resources of Hainan Province, Sanya Tropical Fisheries Research Institute, Sanya 572018, China
| | - Lishi Yang
- South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Key Laboratory of South China Sea Fishery Resources Exploitation and Utilization, Ministry of Agriculture and Rural Affairs, Guangzhou 510300, China; (Y.L.); (J.C.); (S.C.); (S.J.); (Q.Y.); (L.Y.); (J.H.); (J.S.); (Z.M.)
| | - Jianhua Huang
- South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Key Laboratory of South China Sea Fishery Resources Exploitation and Utilization, Ministry of Agriculture and Rural Affairs, Guangzhou 510300, China; (Y.L.); (J.C.); (S.C.); (S.J.); (Q.Y.); (L.Y.); (J.H.); (J.S.); (Z.M.)
- Shenzhen Base of South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Shenzhen 518108, China
| | - Jianzhi Shi
- South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Key Laboratory of South China Sea Fishery Resources Exploitation and Utilization, Ministry of Agriculture and Rural Affairs, Guangzhou 510300, China; (Y.L.); (J.C.); (S.C.); (S.J.); (Q.Y.); (L.Y.); (J.H.); (J.S.); (Z.M.)
| | - Zhenhua Ma
- South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Key Laboratory of South China Sea Fishery Resources Exploitation and Utilization, Ministry of Agriculture and Rural Affairs, Guangzhou 510300, China; (Y.L.); (J.C.); (S.C.); (S.J.); (Q.Y.); (L.Y.); (J.H.); (J.S.); (Z.M.)
- Key Laboratory of Efficient Utilization and Processing of Marine Fishery Resources of Hainan Province, Sanya Tropical Fisheries Research Institute, Sanya 572018, China
| | - Falin Zhou
- South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Key Laboratory of South China Sea Fishery Resources Exploitation and Utilization, Ministry of Agriculture and Rural Affairs, Guangzhou 510300, China; (Y.L.); (J.C.); (S.C.); (S.J.); (Q.Y.); (L.Y.); (J.H.); (J.S.); (Z.M.)
- College of Fisheries and Life Sciences, Dalian Ocean University, Dalian 116023, China
- Key Laboratory of Efficient Utilization and Processing of Marine Fishery Resources of Hainan Province, Sanya Tropical Fisheries Research Institute, Sanya 572018, China
- Shenzhen Base of South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Shenzhen 518108, China
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Yin J, Liu W, Wu M, Chen M, Pei X, He Y, Shen F, Zhang R, He J. Characterization of selenium-containing broccoli (Brassica oleracea L. var. italica planch) proteins and evaluation of antioxidant activity by electron spin resonance. Food Chem 2024; 456:140065. [PMID: 38878541 DOI: 10.1016/j.foodchem.2024.140065] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2023] [Revised: 06/07/2024] [Accepted: 06/09/2024] [Indexed: 07/24/2024]
Abstract
Selenoproteins found in selenium (Se)-enriched vegetables play a vital role in maintaining human health. In this study, four Se-containing broccoli proteins (Se-BP: albumin, globulin, prolamin, and glutelin) were continuous extracted by Osborne method. Three ultrafiltered fractions were subsequently obtained from the glutelin hydrolysate, composed of Se-contained broccoli peptides (Se-Bp) with different molecular weights (MW), namely, < 1 kDa, 1-3 kDa, and 3-10 kDa. Glutelin exhibited the highest protein yield (65.60 ± 1.07%), purity (78.39 ± 0.95%), nutritional value, organic Se content (88.05 ± 0.32% of total Se content), and Se speciation distribution (selenocystine, selenomethionine, methylselenocysteine, and selenoethionine). Additionally, the antioxidant activity of different MW of Se-Bp was assessed using electron spin resonance spectroscopy. The results revealed that antioxidant activity of the candidate peptide is dependent upon its Se content, amino acid composition, and MW, especially Se-Bp with MW of 1-3 kDa displayed the strongest free radical scavenging ability.
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Affiliation(s)
- Jinjing Yin
- National R&D Center for Se-rich Agricultural Products Processing, Hubei Engineering Research Center for Deep Processing of Green Se-rich Agricultural Products, School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
| | - Wei Liu
- National R&D Center for Se-rich Agricultural Products Processing, Hubei Engineering Research Center for Deep Processing of Green Se-rich Agricultural Products, School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
| | - Muci Wu
- National R&D Center for Se-rich Agricultural Products Processing, Hubei Engineering Research Center for Deep Processing of Green Se-rich Agricultural Products, School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
| | - Ming Chen
- National R&D Center for Se-rich Agricultural Products Processing, Hubei Engineering Research Center for Deep Processing of Green Se-rich Agricultural Products, School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
| | - Xun Pei
- National R&D Center for Se-rich Agricultural Products Processing, Hubei Engineering Research Center for Deep Processing of Green Se-rich Agricultural Products, School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
| | - Yuzhen He
- National R&D Center for Se-rich Agricultural Products Processing, Hubei Engineering Research Center for Deep Processing of Green Se-rich Agricultural Products, School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
| | | | - Rui Zhang
- National R&D Center for Se-rich Agricultural Products Processing, Hubei Engineering Research Center for Deep Processing of Green Se-rich Agricultural Products, School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, PR China.
| | - Jingren He
- National R&D Center for Se-rich Agricultural Products Processing, Hubei Engineering Research Center for Deep Processing of Green Se-rich Agricultural Products, School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, PR China.
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Li Y, Chen J, Jiang S, Yang Q, Yang L, Huang J, Shi J, Zhang Y, Lu Z, Zhou F. A Comprehensive Assessment of Nutritional Value, Antioxidant Potential, and Genetic Diversity in Metapenaeus ensis from Three Different Populations. BIOLOGY 2024; 13:838. [PMID: 39452146 PMCID: PMC11505122 DOI: 10.3390/biology13100838] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/21/2024] [Revised: 10/15/2024] [Accepted: 10/17/2024] [Indexed: 10/26/2024]
Abstract
Due to its high tolerance to salinity and temperature, as well as its strong adaptability, Metapenaeus ensis holds an important position in the Chinese aquaculture industry. However, studies on the evaluation of its germplasm resources remain insufficient. This research conducted an in-depth comparative evaluation of M. ensis from three representative farming regions in China: Sanya, Zhuhai, and Raoping. The nutritional analysis of muscle tissue showed no statistically significant differences in crude ash, moisture, and crude protein content among the populations (p > 0.05). However, significant differences were observed in crude fat and total sugar content (p < 0.05). The MeSY and MeRP populations had higher crude fat content than the MeZH population (p < 0.05), while the MeZH population exhibited the highest total sugar content. In terms of amino acid composition, the MeSY population had relatively higher total essential amino acid content and proportion, as well as higher total amino acid content, both of which were statistically significant (p < 0.05). A fatty acid composition analysis further highlighted the advantages of the MeRP population in several key fatty acids (p < 0.05). Physiological and biochemical analyses showed no significant differences among the three populations in total antioxidant capacity, superoxide dismutase activity, or catalase activity (p > 0.05). A genetic diversity analysis indicated that M. ensis has relatively low diversity, with the MeSY population showing higher SNP density and nucleotide diversity. A genetic differentiation analysis revealed significant genetic differentiation between the MeSY and MeZH populations, while differentiation between the MeZH and MeRP populations was relatively smaller. This comprehensive assessment of nutritional components, amino acids, fatty acids, antioxidant capacity, and genetic diversity highlights the advantages of germplasm resources from different regions. These findings provide valuable insights for future research on the genetic characteristics and breeding potential of M. ensis.
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Affiliation(s)
- Yundong Li
- South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Key Laboratory of South China Sea Fishery Resources Exploitation and Utilization, Ministry of Agriculture and Rural Affairs, Guangzhou 510300, China; (Y.L.); (J.C.); (S.J.); (Q.Y.); (L.Y.); (J.H.); (J.S.); (Y.Z.); (Z.L.)
- Key Laboratory of Efficient Utilization and Processing of Marine Fishery Resources of Hainan Province, Sanya Tropical Fisheries Research Institute, Sanya 572018, China
- Shenzhen Base of South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Shenzhen 518108, China
| | - Juan Chen
- South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Key Laboratory of South China Sea Fishery Resources Exploitation and Utilization, Ministry of Agriculture and Rural Affairs, Guangzhou 510300, China; (Y.L.); (J.C.); (S.J.); (Q.Y.); (L.Y.); (J.H.); (J.S.); (Y.Z.); (Z.L.)
- College of Fisheries and Life Sciences, Dalian Ocean University, Dalian 116023, China
| | - Song Jiang
- South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Key Laboratory of South China Sea Fishery Resources Exploitation and Utilization, Ministry of Agriculture and Rural Affairs, Guangzhou 510300, China; (Y.L.); (J.C.); (S.J.); (Q.Y.); (L.Y.); (J.H.); (J.S.); (Y.Z.); (Z.L.)
| | - Qibin Yang
- South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Key Laboratory of South China Sea Fishery Resources Exploitation and Utilization, Ministry of Agriculture and Rural Affairs, Guangzhou 510300, China; (Y.L.); (J.C.); (S.J.); (Q.Y.); (L.Y.); (J.H.); (J.S.); (Y.Z.); (Z.L.)
- Key Laboratory of Efficient Utilization and Processing of Marine Fishery Resources of Hainan Province, Sanya Tropical Fisheries Research Institute, Sanya 572018, China
| | - Lishi Yang
- South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Key Laboratory of South China Sea Fishery Resources Exploitation and Utilization, Ministry of Agriculture and Rural Affairs, Guangzhou 510300, China; (Y.L.); (J.C.); (S.J.); (Q.Y.); (L.Y.); (J.H.); (J.S.); (Y.Z.); (Z.L.)
| | - Jianhua Huang
- South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Key Laboratory of South China Sea Fishery Resources Exploitation and Utilization, Ministry of Agriculture and Rural Affairs, Guangzhou 510300, China; (Y.L.); (J.C.); (S.J.); (Q.Y.); (L.Y.); (J.H.); (J.S.); (Y.Z.); (Z.L.)
- Shenzhen Base of South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Shenzhen 518108, China
| | - Jianzhi Shi
- South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Key Laboratory of South China Sea Fishery Resources Exploitation and Utilization, Ministry of Agriculture and Rural Affairs, Guangzhou 510300, China; (Y.L.); (J.C.); (S.J.); (Q.Y.); (L.Y.); (J.H.); (J.S.); (Y.Z.); (Z.L.)
| | - Yan Zhang
- South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Key Laboratory of South China Sea Fishery Resources Exploitation and Utilization, Ministry of Agriculture and Rural Affairs, Guangzhou 510300, China; (Y.L.); (J.C.); (S.J.); (Q.Y.); (L.Y.); (J.H.); (J.S.); (Y.Z.); (Z.L.)
- Guangzhou Nansha Fishery Industry Park Co., Ltd., Guangzhou 510000, China
| | - Zhibin Lu
- South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Key Laboratory of South China Sea Fishery Resources Exploitation and Utilization, Ministry of Agriculture and Rural Affairs, Guangzhou 510300, China; (Y.L.); (J.C.); (S.J.); (Q.Y.); (L.Y.); (J.H.); (J.S.); (Y.Z.); (Z.L.)
- Guangzhou Nansha Fishery Industry Park Co., Ltd., Guangzhou 510000, China
| | - Falin Zhou
- South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Key Laboratory of South China Sea Fishery Resources Exploitation and Utilization, Ministry of Agriculture and Rural Affairs, Guangzhou 510300, China; (Y.L.); (J.C.); (S.J.); (Q.Y.); (L.Y.); (J.H.); (J.S.); (Y.Z.); (Z.L.)
- Key Laboratory of Efficient Utilization and Processing of Marine Fishery Resources of Hainan Province, Sanya Tropical Fisheries Research Institute, Sanya 572018, China
- Shenzhen Base of South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Shenzhen 518108, China
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Tian HH, Li YL, Wang XS, Huang XH, Zhang YY, Zhang ZC, Zhou DY, Qin L. Unraveling the relationship between aroma characteristics and lipid profile of abalone (Haliotis discus hannai) during seasonal fluctuation and thermal processing. Food Chem 2024; 447:138949. [PMID: 38484544 DOI: 10.1016/j.foodchem.2024.138949] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2023] [Revised: 02/24/2024] [Accepted: 03/03/2024] [Indexed: 04/10/2024]
Abstract
Abalone, a highly sought-after aquatic product, possesses significant nutritional value. In this study, the relationship between aroma characteristics and lipid profile of abalone (Haliotis discus hannai) during seasonal fluctuation and thermal processing were profiled via volatolomics and lipidomics. 46 aroma compounds and 371 lipids were identified by HS-SPME-GC-MS and UPLC-Q-Extractive Orbitrap-MS, respectively. Multivariate statistical analysis indicated that carbonyls (aldehydes and ketones) and alcohols were the characteristic aroma compounds of abalone. The fluctuations in the aroma compound and lipid composition of abalone were consistent with the seasonal variation, especially seawater temperature. In addition, based on the correlation analysis, it was found that carbonyls (aldehydes and ketones) and alcohols had a positive correlation with phospholipids (lysophosphatidylethanolamines and lysophosphatidylcholines), while a negative correlation was observed with fatty acyls. These findings suggested that the effect of seasonal variations on the aroma changes of abalone might achieved by modulating the lipids composition of abalone.
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Affiliation(s)
- He-He Tian
- School of Food Science and Technology, State Key Laboratory of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China; College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
| | - Yu-Lian Li
- School of Food Science and Technology, State Key Laboratory of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China
| | - Xu-Song Wang
- School of Food Science and Technology, State Key Laboratory of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China
| | - Xu-Hui Huang
- School of Food Science and Technology, State Key Laboratory of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China
| | - Yu-Ying Zhang
- School of Food Science and Technology, State Key Laboratory of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China
| | - Zi-Chun Zhang
- School of Food Science and Technology, State Key Laboratory of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China
| | - Da-Yong Zhou
- School of Food Science and Technology, State Key Laboratory of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China
| | - Lei Qin
- School of Food Science and Technology, State Key Laboratory of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China.
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Das BK, Ganguly S, Bayen S, Talukder AK, Ray A, Das Gupta S, Kumari K. Amino Acid Composition of Thirty Food Fishes of the Ganga Riverine Environment for Addressing Amino Acid Requirement through Fish Supplementation. Foods 2024; 13:2124. [PMID: 38998630 PMCID: PMC11241810 DOI: 10.3390/foods13132124] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2024] [Revised: 06/21/2024] [Accepted: 06/22/2024] [Indexed: 07/14/2024] Open
Abstract
Amino acids are significant biomolecules that govern the major metabolic processes and act as precursors for macromolecules such as proteins that are crucial to life. Fish is an integral component of human nutrition and a dietary source of high-quality animal proteins and amino acids. In this context, the crude protein and amino acid compositions of food fish from different landing stations of the Ganga river have been determined. The Kjeldahl method was utilized to determine the crude protein content and the amino acids were analyzed using high-performance liquid chromatography (HPLC); data on 30 food fish were assessed. The study showed that among the fish studied, Eleotris fusca, Macrobrachium malcomsonii, and Mystus cavasius were rich in most of the amino acids important for human nutrition, such as glycine, glutamic acid, cysteine, threonine, phenylalanine, methionine, lysine, leucine, isoleucine, histidine, and valine. Further, it was observed that the daily consumption of these fish (approximately 50 g) can fulfil the daily requirement of these individual amino acids for an adult human with a body weight of 60 kg. Therefore, the amino acid composition analyzed in the present study could be utilized for recommendation by clinicians according to the requirement for specific amino acids, and fish can be prescribed as a natural supplement against the amino acid requirement.
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Affiliation(s)
- Basanta Kumar Das
- ICAR-Central Inland Fisheries Research Institute, Kolkata 700120, India
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Song J, Luo C, Lim L, Cheong KL, Farhadi A, Tan K. Protein quality of commercially important edible bivalves. Crit Rev Food Sci Nutr 2024; 65:1950-1961. [PMID: 38329037 DOI: 10.1080/10408398.2024.2315446] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/09/2024]
Abstract
Bivalves are a high-quality source of animal protein for human consumption. In recent years, the demand for bivalve proteins has increased dramatically, leading to a sharp increase in global production of marine bivalves. To date, although the amino acid profiles of many bivalves have been reported, such information has not been well organized. Therefore, there is an urgent need for a comprehensive scientific review of the protein quality of bivalves, especially commercially important edible bivalves. In this context, this study was conducted to evaluate the protein quality of commercially important edible bivalves. In general, most bivalves are rich in protein (> 50% of their dry weight) and amino acids (> 30 g/100g protein). Although most species of bivalves are rich in essential amino acids (EAA) (up to 50 g/100g protein), some species of edible bivalves have very low levels of EAA (< 5 g/100g protein). Based on the AA score, almost all bivalves have at least two limiting AAs. Most bivalve proteins provides delicious flavors with unami, sweetness and a hint of bitterness. The findings of this study not only serve as a a guide for selecting appropriate bivalves based on consumer preferences for specific AAs or AA scores, but also provide information on potential bivalve species for aquaculture to produce higher protein quality to meet the growing demand for high quality animal protein.
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Affiliation(s)
- Jingjing Song
- College of Marine Science, Guangxi Key Laboratory of Beibu Gulf Biodiversity Conservation, Beibu Gulf Ocean Development Research Center, Beibu Gulf University, Qinzhou, Guangxi, China
| | - Cong Luo
- College of Marine Science, Guangxi Key Laboratory of Beibu Gulf Biodiversity Conservation, Beibu Gulf Ocean Development Research Center, Beibu Gulf University, Qinzhou, Guangxi, China
| | - Leongseng Lim
- Borneo Marine Research Institute, Universiti Malaysia Sabah, Kota Kinabalu, Sabah, Malaysia
| | - Kit-Leong Cheong
- Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang, China
| | - Ardavan Farhadi
- Key Laboratory of Tropical Hydrobiology and Biotechnology of Hainan Province, Hainan Aquaculture Breeding Engineering Research Center, School of Marine Biology and Fisheries, Hainan University, Haikou, Hainan, China
| | - Karsoon Tan
- College of Marine Science, Guangxi Key Laboratory of Beibu Gulf Biodiversity Conservation, Beibu Gulf Ocean Development Research Center, Beibu Gulf University, Qinzhou, Guangxi, China
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Wang Q, Wang L, Huang Z, Xiao Y, Liu M, Liu H, Yu Y, Liang M, Luo N, Li K, Mishra A, Huang Z. Abalone peptide increases stress resilience and cost-free longevity via SKN-1-governed transcriptional metabolic reprogramming in C. elegans. Aging Cell 2024; 23:e14046. [PMID: 37990605 PMCID: PMC10861207 DOI: 10.1111/acel.14046] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/06/2023] [Accepted: 10/30/2023] [Indexed: 11/23/2023] Open
Abstract
A major goal of healthy aging is to prevent declining resilience and increasing frailty, which are associated with many chronic diseases and deterioration of stress response. Here, we propose a loss-or-gain survival model, represented by the ratio of cumulative stress span to life span, to quantify stress resilience at organismal level. As a proof of concept, this is demonstrated by reduced survival resilience in Caenorhabditis elegans exposed to exogenous oxidative stress induced by paraquat or with endogenous proteotoxic stress caused by polyglutamine or amyloid-β aggregation. Based on this, we reveal that a hidden peptide ("cryptide")-AbaPep#07 (SETYELRK)-derived from abalone hemocyanin not only enhances survival resilience against paraquat-induced oxidative stress but also rescues proteotoxicity-mediated behavioral deficits in C. elegans, indicating its capacity against stress and neurodegeneration. Interestingly, AbaPep#07 is also found to increase cost-free longevity and age-related physical fitness in nematodes. We then demonstrate that AbaPep#07 can promote nuclear localization of SKN-1/Nrf, but not DAF-16/FOXO, transcription factor. In contrast to its effects in wild-type nematodes, AbaPep#07 cannot increase oxidative stress survival and physical motility in loss-of-function skn-1 mutant, suggesting an SKN-1/Nrf-dependent fashion of these effects. Further investigation reveals that AbaPep#07 can induce transcriptional activation of immune defense, lipid metabolism, and metabolic detoxification pathways, including many SKN-1/Nrf target genes. Together, our findings demonstrate that AbaPep#07 is able to boost stress resilience and reduce behavioral frailty via SKN-1/Nrf-governed transcriptional reprogramming, and provide an insight into the health-promoting potential of antioxidant cryptides as geroprotectors in aging and associated conditions.
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Affiliation(s)
- Qiangqiang Wang
- Institute for Food Nutrition and Human Health, School of Food Science and Engineering, South China University of TechnologyGuangzhouChina
- Guangdong Province Key Laboratory for BiocosmeticsGuangzhouChina
| | - Liangyi Wang
- Institute for Food Nutrition and Human Health, School of Food Science and Engineering, South China University of TechnologyGuangzhouChina
- Center for Bioresources and Drug Discovery, School of Biosciences and Biopharmaceutics, Guangdong Pharmaceutical UniversityGuangzhouChina
| | - Ziliang Huang
- Institute for Food Nutrition and Human Health, School of Food Science and Engineering, South China University of TechnologyGuangzhouChina
- Center for Bioresources and Drug Discovery, School of Biosciences and Biopharmaceutics, Guangdong Pharmaceutical UniversityGuangzhouChina
| | - Yue Xiao
- Institute for Food Nutrition and Human Health, School of Food Science and Engineering, South China University of TechnologyGuangzhouChina
- Guangdong Province Key Laboratory for BiocosmeticsGuangzhouChina
| | - Mao Liu
- Institute for Food Nutrition and Human Health, School of Food Science and Engineering, South China University of TechnologyGuangzhouChina
- Guangdong Province Key Laboratory for BiocosmeticsGuangzhouChina
| | - Huihui Liu
- Institute for Food Nutrition and Human Health, School of Food Science and Engineering, South China University of TechnologyGuangzhouChina
- Center for Bioresources and Drug Discovery, School of Biosciences and Biopharmaceutics, Guangdong Pharmaceutical UniversityGuangzhouChina
| | - Yi Yu
- Research and Development Center, Infinitus (China) Company LtdGuangzhouChina
| | - Ming Liang
- Research and Development Center, Infinitus (China) Company LtdGuangzhouChina
| | - Ning Luo
- Institute of Chinese Medicinal Sciences, Guangdong Pharmaceutical UniversityGuangzhouChina
| | - Kunping Li
- Institute of Chinese Medicinal Sciences, Guangdong Pharmaceutical UniversityGuangzhouChina
| | - Ajay Mishra
- European Bioinformatics InstituteCambridgeUK
| | - Zebo Huang
- Institute for Food Nutrition and Human Health, School of Food Science and Engineering, South China University of TechnologyGuangzhouChina
- Guangdong Province Key Laboratory for BiocosmeticsGuangzhouChina
- Center for Bioresources and Drug Discovery, School of Biosciences and Biopharmaceutics, Guangdong Pharmaceutical UniversityGuangzhouChina
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8
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Hanif MA, Hossen S, Choi CY, Kho KH. Cloning, characterization, and spatio-temporal expression patterns of HdhSPARC and its responses to multiple stressors. Sci Rep 2024; 14:2224. [PMID: 38278828 PMCID: PMC10817941 DOI: 10.1038/s41598-024-51950-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2023] [Accepted: 01/11/2024] [Indexed: 01/28/2024] Open
Abstract
SPARC is an extracellular Ca2+-binding, secreted glycoprotein that plays a dynamic role in the growth and development of organisms. This study aimed to describe the isolation, characterization, and expression analysis of HdhSPARC in Pacific abalone (Haliotis discus hannai) to infer its potential functional role. The isolated HdhSPARC was 1633 bp long, encoding a polypeptide of 284 amino acid residues. Structurally, the SPARC protein in abalone is comprised of three biological domains. However, the structure of this protein varied between vertebrates and invertebrates, as suggested by their distinct clustering patterns in phylogenetic analysis. In early development, HdhSPARC was variably expressed, and higher expression was found in veliger larvae. Moreover, HdhSPARC was highly expressed in juvenile abalone with rapid growth compared to their slower-growing counterparts. Among the testicular development stages, the growth stage exhibited higher HdhSPARC expression. HdhSPARC was also upregulated during muscle remodeling and shell biomineralization, as well as in response to different stressors such as heat shock, LPS, and H2O2 exposure. However, this gene was downregulated in Cd-exposed abalone. The present study first comprehensively characterized the HdhSPARC gene, and its spatio-temporal expressions were analyzed along with its responses to various stressors.
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Affiliation(s)
- Md Abu Hanif
- Department of Fisheries Science, Chonnam National University, Yeosu, 59626, South Korea
| | - Shaharior Hossen
- Department of Fisheries Science, Chonnam National University, Yeosu, 59626, South Korea
| | - Cheol Young Choi
- Division of Marine BioScience, National Korea Maritime and Ocean University, Busan, 49112, South Korea
| | - Kang Hee Kho
- Department of Fisheries Science, Chonnam National University, Yeosu, 59626, South Korea.
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9
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Lai JX, Liu WP, Bu J, Chen X, Hu BB, Zhu MJ. Enhancement of astaxanthin production from food waste by Phaffia rhodozyma screened by flow cytometry and feed application potential. Biotechnol Appl Biochem 2023; 70:1817-1829. [PMID: 37278155 DOI: 10.1002/bab.2484] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2022] [Accepted: 05/21/2023] [Indexed: 06/07/2023]
Abstract
Astaxanthin is widely used in food, aquaculture, cosmetics, and pharmaceuticals due to its strong antioxidant activity and coloring ability, but its production from Phaffia rhodozyma remains the main challenge due to the high fermentation cost and low content of carotenoid. In this study, the production of carotenoids from food waste (FW) by a P. rhodozyma mutant was investigated. P. rhodozyma mutant screened by UV mutagenesis and flow cytometry could stably produce high carotenoids at 25°C, with carotenoid production (32.9 mg/L) and content (6.7 mg/g), respectively, increasing by 31.6% and 32.3% compared with 25 mg/L and 5.1 mg/g of wild strain. Interestingly, the carotenoid production reached 192.6 mg/L by feeding wet FW, which was 21% higher than batch culture. The 373 g vacuum freeze-dried products were obtained from the fermentation of 1 kg FW by P. rhodozyma, which contained 784 mg carotenoids and 111 mg astaxanthin. The protein, total amino acids, and essential amino acids content of the fermentation products were 36.6%, 40.5%, and 18.2% (w/w), respectively, and lysine-added fermentation products had the potential of high-quality protein feed source. This study provides insights for the high-throughput screening of mutants, astaxanthin production, and the development of the feed potential of FW.
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Affiliation(s)
- Jing-Xian Lai
- School of Biology and Biological Engineering, Guangdong Key Laboratory of Fermentation and Enzyme Engineering, South China University of Technology, Guangzhou Higher Education Mega Center, Guangzhou, P. R. China
| | - Wan-Ping Liu
- School of Biology and Biological Engineering, Guangdong Key Laboratory of Fermentation and Enzyme Engineering, South China University of Technology, Guangzhou Higher Education Mega Center, Guangzhou, P. R. China
| | - Jie Bu
- School of Biology and Biological Engineering, Guangdong Key Laboratory of Fermentation and Enzyme Engineering, South China University of Technology, Guangzhou Higher Education Mega Center, Guangzhou, P. R. China
| | - Xiong Chen
- Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei University of Technology, Wuhan, Hubei, P. R. China
| | - Bin-Bin Hu
- Yunnan Academy of Tobacco Agricultural Sciences, Kunming, P. R. China
| | - Ming-Jun Zhu
- School of Biology and Biological Engineering, Guangdong Key Laboratory of Fermentation and Enzyme Engineering, South China University of Technology, Guangzhou Higher Education Mega Center, Guangzhou, P. R. China
- Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei University of Technology, Wuhan, Hubei, P. R. China
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10
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Li G, Zuo X, Luo X, Chen Z, Cao W, Lin H, Qin X, Wu L, Zheng H. Functional, physicochemical, and structural properties of the hydrolysates derived from the abalone ( Haliotis discus subsp hannai Ino) foot muscle proteins. Food Chem X 2023; 19:100841. [PMID: 37680759 PMCID: PMC10481181 DOI: 10.1016/j.fochx.2023.100841] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2023] [Revised: 06/29/2023] [Accepted: 08/15/2023] [Indexed: 09/09/2023] Open
Abstract
This study was conducted to investigate functional, physicochemical, and structural properties of abalone foot muscle proteins (AFPs) and their hydrolysates (HAFPs) obtained using animal protease (HA), papain (HPP), and Protamex® (HP) at different time points. The HA-hydrolysate obtained after 0.5 h of treatment demonstrated the highest solubility at pH 7.0 (84.19%); the HPP-hydrolysate at 4 h exhibited the highest degree of hydrolysis (11.4%); the HPP-hydrolysate at 0.5 h had the highest oil holding capacity (2.62 g/g) and emulsion stability index (39.73 min), and the HP-hydrolysate at 4 h had the highest emulsifying activity index (93.23 m2/g) and foaming stability (91.45%); Regarding the physicochemical properties, the HPP-hydrolysates revealed the largest particle size, higher absolute zeta potential, and superior interfacial activity. Structural characterization demonstrated the enzymolysis-based changes in the composition and the secondary structure of the AFPs. These results provide practical support for the theoretical basis of the use of AFPs as a source of nutritive proteins in the food industry.
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Affiliation(s)
- Guiyan Li
- Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China
| | - Xiang Zuo
- Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China
| | - Xinlin Luo
- College of Food Science and Engineering, Jiangxi Agricultural University, Jiangxi 330045, China
| | - Zhongqin Chen
- Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China
- Shenzhen Institute of Guangdong Ocean University, Shenzhen 518108, China
- National Research and Development Branch Center for Shellfish Processing (Zhanjiang), Zhanjiang 524088, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
| | - Wenhong Cao
- Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China
- Shenzhen Institute of Guangdong Ocean University, Shenzhen 518108, China
- National Research and Development Branch Center for Shellfish Processing (Zhanjiang), Zhanjiang 524088, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
| | - Haisheng Lin
- Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China
- Shenzhen Institute of Guangdong Ocean University, Shenzhen 518108, China
- National Research and Development Branch Center for Shellfish Processing (Zhanjiang), Zhanjiang 524088, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
| | - Xiaoming Qin
- Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China
- Shenzhen Institute of Guangdong Ocean University, Shenzhen 518108, China
- National Research and Development Branch Center for Shellfish Processing (Zhanjiang), Zhanjiang 524088, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
| | - Leiyan Wu
- College of Food Science and Engineering, Jiangxi Agricultural University, Jiangxi 330045, China
| | - Huina Zheng
- Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China
- Shenzhen Institute of Guangdong Ocean University, Shenzhen 518108, China
- National Research and Development Branch Center for Shellfish Processing (Zhanjiang), Zhanjiang 524088, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
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11
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Wang X, Jia W. Bio-based material-edible rosemary induced biodegradation of aflatoxin B1 via altering endogenous protective enzymes signatures in animal-derived foods. JOURNAL OF HAZARDOUS MATERIALS 2023; 458:132021. [PMID: 37437484 DOI: 10.1016/j.jhazmat.2023.132021] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/26/2023] [Revised: 06/28/2023] [Accepted: 07/07/2023] [Indexed: 07/14/2023]
Abstract
Aflatoxin B1 (AFB1) is the most hazardous mycotoxin, posing risks to public health. Utilization of bio-based materials to biodegrade AFB1 is a green strategy to overcome this issue. The investigation aimed to screen for endogenous protective enzymes in bio-based material-edible rosemary based on ultra-high performance liquid chromatography coupled to hybrid quadrupole-Orbitrap high-resolution mass spectrometry (UHPLC-Q-Orbitrap HRMS)-proteomics and ascertain their impacts on the biodegradation and biotransformation of AFB1, and the trade-offs of multilevel metabolism of the animal-derived foods through untargeted metabolomics. The proteomics results verified that bio-based material-edible rosemary (0.20%, w/w) significantly up-regulated glutathione S-transferase and stimulated the down-regulation of cytochrome P450 1A2 levels via activating AhR nuclear translocation in rosemary-pickled AFB1-contaminated goat meat. Metabolomics results demonstrated that edible rosemary substantially increased histidine and glutathione implicated in the antioxidant status of goat meat. More importantly, edible rosemary with high endogenous protective enzyme content could efficiently biodegrade AFB1 in goat meat. We first unveiled that rosemary could not only efficiently biodegrade AFB1 up to 90.20% (20.00-1.96 μg kg-1) but also elevate the bio-ingestion quality of goat meat. These findings suggest that the bio-based material-rosemary is an efficient and environmentally friendly approach for biodegrading AFB1 and elevating the bio-ingestion composition of goat meat.
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Affiliation(s)
- Xin Wang
- School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi'an 710021, China
| | - Wei Jia
- School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi'an 710021, China; Shaanxi Research Institute of Agricultural Products Processing Technology, Xi'an 710021, China.
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12
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Qu H, Wu Y, Luo Z, Dong Q, Yang H, Dai C. An efficient approach for extraction of polysaccharide from abalone (Haliotis Discus Hannai Ino) viscera by natural deep eutectic solvent. Int J Biol Macromol 2023; 244:125336. [PMID: 37327933 DOI: 10.1016/j.ijbiomac.2023.125336] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/10/2023] [Revised: 05/23/2023] [Accepted: 06/09/2023] [Indexed: 06/18/2023]
Abstract
In this study, a natural deep eutectic solvent (NADES) was proposed for the ultrasonic-assisted extraction of polysaccharides from abalone (Haliotis Discus Hannai Ino) viscera. Eleven NADESs were employed for abalone viscera polysaccharide (AVP) extraction. NADES, composed of choline chloride and ethylene glycol in a molar ratio 1: 3 had the highest extraction efficiency. The optimal extraction conditions were obtained using a four-factor, three-level Box-Behnken design and specific response surface methodology. The maximum predicted polysaccharide yield was 17.32 %. Fick's second law was fitted to the extraction process of AVP by ultrasonic-assisted NADES based on a high linear correlation (R2 ≥ 0.9). The extraction rate constants (k), diffusion coefficients (Du) and half-lives (t1/2) were calculated. Compared to the polysaccharides prepared by the conventional method, the polysaccharides extracted by NADES had a higher sugar content, lower molecular weight, more glucuronic acid, and stronger antioxidant capacity. Overall, the NADES extraction method established in this research can become a strategy for the preparation of high-purity and highly bioactive abalone viscera polysaccharides, which has implications for the exploitation and application of marine food byproduct resources.
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Affiliation(s)
- Hang Qu
- College of Biosystems Engineering and Food Science, Key Laboratory of Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Zhejiang University, Hangzhou, China; School of Life & Environmental Science, Wenzhou University, Chashan University Town, Wenzhou, China; Zhejiang Baizhentang Food Co. LTD, Wenzhou, China
| | - Yi Wu
- School of Life & Environmental Science, Wenzhou University, Chashan University Town, Wenzhou, China
| | - Zisheng Luo
- College of Biosystems Engineering and Food Science, Key Laboratory of Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Zhejiang University, Hangzhou, China
| | | | - Hailong Yang
- School of Life & Environmental Science, Wenzhou University, Chashan University Town, Wenzhou, China.
| | - Chenyi Dai
- Zhejiang Baizhentang Food Co. LTD, Wenzhou, China
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13
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Song SY, Park DH, Lee SH, Lim HK, Park JW, Jeong CR, Kim SJ, Cho SS. Purification of phenoloxidase from Haliotis discus hannai and its anti-inflammatory activity in vitro. FISH & SHELLFISH IMMUNOLOGY 2023; 137:108741. [PMID: 37088346 DOI: 10.1016/j.fsi.2023.108741] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/06/2023] [Revised: 04/07/2023] [Accepted: 04/10/2023] [Indexed: 05/03/2023]
Abstract
Haliotis discus hannai, a food with a high protein content, is widely consumed in Asian countries. It is known to have antioxidant, anticancer, and antibacterial effects. Since the biological significance of H. discus hannai hemolymph has not been widely studied, the objective of the present study was to purify phenoloxidase (PO) and investigate its immunological effects on human colonic epithelial cells. PO was purified through ammonium sulfate precipitation and one step column chromatography. The molecular weight of the protein was about 270 kDa. When PO was mixed with Gram-negative bacteria-derived lipopolysaccharide (LPS) at various ratios (10:1-1:10, w/w), the amount of residual LPS was reduced. PO at concentrations up to 200 μg/mL was not cytotoxic to HT-29 cells. The inflammatory response induced by LPS in HT-29 cells was regulated when the concentration of PO was increased. With increasing concentration of PO, production levels of pro-inflammatory cytokines, cytokines associated with hyperimmune responses such as IL4, IL-5, and INF-γ, and prostaglandin 2 (PGE2) were regulated. It was thought that simultaneous treatment with PO and LPS anti-inflammatory effects in HT-29 cells showed by regulating the ERK1/2-mediated NF-κB pathway. Results of this study suggest that H. discus hannai hemolymph is involved in the regulation of Gram-negative bacteria-related inflammatory immune responses in human colonic epithelial cells.
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Affiliation(s)
- Seung-Yub Song
- Department of Pharmacy, College of Pharmacy, Mokpo National University, Muan, Jeonnam 58554 Republic of Korea; Department of Biomedicine, Health & Life Convergence Sciences, BK21 Four, Biomedical and Healthcare Research Institute, Mokpo National University, Jeonnam, 58554, Republic of Korea
| | - Dae-Hun Park
- College of Oriental Medicine, Dongshin University, Naju-si, Jeonnam, 58245, Republic of Korea
| | - Sung-Ho Lee
- Department of Pharmacy, College of Pharmacy, Mokpo National University, Muan, Jeonnam 58554 Republic of Korea; Department of Biomedicine, Health & Life Convergence Sciences, BK21 Four, Biomedical and Healthcare Research Institute, Mokpo National University, Jeonnam, 58554, Republic of Korea
| | - Han-Kyu Lim
- Department of Biomedicine, Health & Life Convergence Sciences, BK21 Four, Biomedical and Healthcare Research Institute, Mokpo National University, Jeonnam, 58554, Republic of Korea; Department of Marine and Fisheries Resources, Mokpo National University, Muan, 58554, Republic of Korea
| | - Jin-Woo Park
- Department of Pharmacy, College of Pharmacy, Mokpo National University, Muan, Jeonnam 58554 Republic of Korea; Department of Biomedicine, Health & Life Convergence Sciences, BK21 Four, Biomedical and Healthcare Research Institute, Mokpo National University, Jeonnam, 58554, Republic of Korea
| | - Chae-Rim Jeong
- Department of Integrative Food, Bioscience, and Biotechnology, Chonnam National University, Gwangju, 61186, Republic of Korea
| | - Soo-Jung Kim
- Department of Integrative Food, Bioscience, and Biotechnology, Chonnam National University, Gwangju, 61186, Republic of Korea; Research Center for Biological Cybernetics, Chonnam National University.
| | - Seung-Sik Cho
- Department of Pharmacy, College of Pharmacy, Mokpo National University, Muan, Jeonnam 58554 Republic of Korea; Department of Biomedicine, Health & Life Convergence Sciences, BK21 Four, Biomedical and Healthcare Research Institute, Mokpo National University, Jeonnam, 58554, Republic of Korea.
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14
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Ding Z, Jiang F, Liu K, Gong F, Liu Y, Zheng Z, Xu Y. Structural and Functional Characteristics of Hemp Protein Isolate–Pullulan Polysaccharide Glycosylation Conjugate in an Aqueous Model System. Foods 2023; 12:foods12071416. [PMID: 37048237 PMCID: PMC10093956 DOI: 10.3390/foods12071416] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2023] [Revised: 03/17/2023] [Accepted: 03/22/2023] [Indexed: 03/29/2023] Open
Abstract
Hemp protein, with its important nutritional and industrial value, has trickled into the aisles of protein demand; however, its poor functional properties have largely limited its implementation in food. Herein, we aimed to modify hemp protein isolate (HPI) via glycosylation coupling with pullulan polysaccharide, and we subsequently characterized its structural and functional properties. The conjugation variables were HPI to pullulan ratio (i.e., 3:1, 2:1, 1:1, 1:2, and 1:3 w/w), incubation temperature (i.e., 50, 60, 70, 80, and 90 °C), and incubation time (i.e., 3, 6, 12, 24, and 48 h). Native HPI was used as a control for comparison purposes. We found that DG tended to decrease when the pullulan to HPI ratio was greater than 1:1 and when the temperature exceeded 80 °C. SDS-PAGE analysis shows that when the DG is increased, wider and heavier molecular weight bands emerge near the top of the running gel, while such observations were absent in the control. Further, glycosylation could loosen the HPI’s secondary and tertiary structures, as well as increase surface hydrophobicity. The solubility of HPI after glycosylation significantly increased (p < 0.05) at pH 7.0 compared to HPI without glycosylation. Emulsifying activity improved significantly (p < 0.05), with glycosylation with HPI–pullulan at a ratio of 1:3 showing maximum emulsifying activity of 118.78 ± 4.48 m2/g (HPI alone: 32.38 ± 3.65 m2/g). Moreover, the HPI–pullulan glycosylation time of 24 h showed maximum foaming activity (23.04 ± 0.95%) compared to HPI alone (14.20 ± 1.23%). The foaming stability of HPI (79.61 ± 3.33%) increased to 97.78 ± 3.85% when HPI–pullulan was conjugated using a glycosylation temperature of 80 °C. Compared with the un-glycated HPI, HPI–pullulan also increased WHC (4.41 ± 0.73 versus 9.59 ± 0.36 g/g) and OHC (8.48 ± 0.51 versus 13.73 ± 0.59 g/g). Intriguingly, correlation analysis showed that protein functional characteristics were significantly and positively correlated with DG. Overall, our findings support the notion that pullulan conjugation provides further functional attributes to the HPI, thereby broadening its potential implementation in complicated food systems.
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Abstract
Notably for seniors, 3D food printing is an appropriate processing method for creating customized meals that meet their unique nutritional requirements and textural preferences. This study attempted to develop an ink for food 3D printers containing abalone powder and several nutrition properties that meet the criteria for senior-friendly foods. The texture of the products was adjusted using gelatin. The ink consisted of abalone powder (10%), soybean protein (4.5%), polydextrose (2.5%), vitamin C (0.0098%), and gellan gum (1%). To examine the physicochemical properties of the ink, texture, water holding capacity, and rheological properties were measured. In addition, the suitability of the 3D printing was examined. As a result, 3% gelatin 3D food printing ink demonstrated optimal printability and could be converted into foods that could be consumed in one step (teeth intake), depending on the types of food for seniors.
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16
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Amino Acid Profiles and Nutritional Evaluation of Fresh Sweet–Waxy Corn from Three Different Regions of China. Nutrients 2022; 14:nu14193887. [PMID: 36235541 PMCID: PMC9572857 DOI: 10.3390/nu14193887] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2022] [Revised: 09/15/2022] [Accepted: 09/16/2022] [Indexed: 11/16/2022] Open
Abstract
This study conducted a comparative analysis of the amino acid compositions of Chinese Huangnuo 9 fresh sweet–waxy corn from three different provinces in China—Inner Mongolia, Jilin, and Heilongjiang Province. Moreover, we established a nutritive evaluation system based on amino acid profiles to evaluate, compare, and rank the fresh sweet–waxy corn planted in different regions. A total of 17 amino acids were quantified, and the amino acid composition of fresh sweet–waxy corn was analyzed and evaluated. The amino acid quality was determined by the amino acid pattern spectrum, chemical evaluations (including CS, AAS, EAAI, BV, U(a,u), NI, F, predict PER, and PDCAAS), flavor evaluation, amino acid matching degree evaluation, and the results of the factor analysis. The results showed that the protein content of fresh corn 1–1 from Inner Mongolia was the highest (40.26 ± 0.35 mg/g), but the factor analysis results, digestion, and absorption efficiency of fresh corn 1–2 were the best. The amino acid profile of fresh corn 1–1 was closest to each evaluation’s model spectrum. The results of the diversity evaluations in fresh corn 3–2 were the best, and fresh corn 3–3 had the most essential amino acid content. A total of 17 amino acids in fresh corn were divided into three principal component factor analyses: functional principal components (Leu, Pro, Glu, His, Ile, Ser, Met, Val, Tyr, Thr), regulatory principal components (Lys, Gly, Ala, Asp, Arg, Trp), and protection principal components (Phe). The scores of the three principal components and the comprehensive score in fresh corn 1–2 were all the highest, followed by 3–3 and 1–1. The amino acid nutritional values of fresh corn 1–2 were the highest in 12 samples.
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17
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Wang P, Li Y, Qu Y, Wang B, Huang M, Sun J, Zhang M, Huang H, Zhang C. Effects of heat treatment on physicochemical and microstructure properties of myofibrillar proteins combined with glucose and cellulose nanofibers. Food Chem 2022; 387:132775. [DOI: 10.1016/j.foodchem.2022.132775] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/20/2021] [Revised: 02/20/2022] [Accepted: 03/21/2022] [Indexed: 11/04/2022]
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18
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Luan Y, Dong Y, Duan X, Wang X, Pang Y, Li Q, Gou M. TMT-based quantitative proteomics reveals protein biomarkers from cultured Pacific abalone (Haliotis discus hannai) in different regions. Food Chem X 2022; 14:100355. [PMID: 35693453 PMCID: PMC9184861 DOI: 10.1016/j.fochx.2022.100355] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2022] [Revised: 05/22/2022] [Accepted: 06/01/2022] [Indexed: 11/07/2022] Open
Abstract
TMT-based proteomics was used to study and compare the muscle protein profiles of Pacific abalones between northern and southern China. 729 differential abundance proteins were identified in different regions. Fatty acid synthase and other 3 proteins were identified as candidate biomarkers for identification of northern and southern abalone.
Due to latitude, the growth cycle of abalone in southern China is significantly lower than that in the northern regions. Therefore, it often occurs merchants use southern abalone to disguise as northern abalone. This study aims to explore the differences in the muscle proteome of Pacific abalone (Haliotis discus hannai) in different regions. A total of 1,569 proteins were detected and 729 proteins were identified as differential abundance proteins (DAPs) in Haliotis discus hannai cultured in Northern (Liaoning Province) and Southern (Fujian Province) China. Bioinformatics analysis revealed and Western blot verified that fatty acid synthase, troponin I, calpain small subunit 1, and myosin light chain 6 are candidate biomarkers for abalone cultured in different regions. This study provides a deeper understanding of how to distinguish which region abalone is harvested from to improve abalone quality controls, and prevent food fraud.
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19
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Li Q, Lu J, Chang Y, Shen G, Feng J. Effect of different cooking methods on nutritional intake and different storage treatments on nutritional losses of abalone. Food Chem 2022; 377:132047. [PMID: 35008016 DOI: 10.1016/j.foodchem.2022.132047] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2021] [Revised: 11/24/2021] [Accepted: 01/01/2022] [Indexed: 11/26/2022]
Abstract
As the most important marine edible shellfish, the nutritional quality of abalone has been paid attention. In this study, the chemical and nutritional compositions of abalones were obtained, and three cooking methods, steaming, boiling and frying, were evaluated by in vitro gastric digestion simulation to understand their nutritional changes by 1H NMR spectroscopy combined with multivariate statistical analyses. The nutritional losses were also monitored under different cold storage conditions. The results indicated that boiling can keep more amino acids and fatty acids than steaming and frying, thus being recommended as the best cooking method of abalone. The abalone could maintain fresh within one day under 4 °C, and the deterioration process occurred subsequently. These results help to understand the digestion of cooked abalone and the changes of nutrients through storage and cooking process, leading to a scientific recommendation of cooking method and storage condition for healthy eating.
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Affiliation(s)
- Quanquan Li
- Department of Electronic Science, Fujian Provincial Key Laboratory of Plasma and Magnetic Resonance, Xiamen University, Xiamen 361005, China
| | - Jie Lu
- Key Laboratory of South China Sea Fishery Resource Exploitation & Utilization, Ministry of Agriculture, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China
| | - Yajie Chang
- Department of Electronic Science, Fujian Provincial Key Laboratory of Plasma and Magnetic Resonance, Xiamen University, Xiamen 361005, China
| | - Guiping Shen
- Department of Electronic Science, Fujian Provincial Key Laboratory of Plasma and Magnetic Resonance, Xiamen University, Xiamen 361005, China
| | - Jianghua Feng
- Department of Electronic Science, Fujian Provincial Key Laboratory of Plasma and Magnetic Resonance, Xiamen University, Xiamen 361005, China.
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20
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Palma-Acevedo A, Pérez-Won M, Tabilo-Munizaga G, Ortiz-Viedma J, Lemus-Mondaca R. Effects of PEF-Assisted Freeze-Drying on Protein Quality, Microstructure, and Digestibility in Chilean Abalone “Loco” (Concholepas concholepas) Mollusk. Front Nutr 2022; 9:810827. [PMID: 35369077 PMCID: PMC8968741 DOI: 10.3389/fnut.2022.810827] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2021] [Accepted: 01/19/2022] [Indexed: 11/15/2022] Open
Abstract
The purpose of this study was to apply different pulsed electric field (PEF) conditions as a pretreatment to the freeze-drying (FD) process of Chilean abalone and to assess its effects on protein quality, microstructure, and digestibility of the freeze-dried product. The treatments PEF (0.5, 1.0, and 2.0 kV cm−1) and cooking (CO) were applied at 100°C × 15 min. Then, their performances were subjected to a FD process. PEF + CO pretreated freeze-dried samples showed shorter process times than freeze-dried control samples without PEF + CO, where the treatment PEF at 2.0 kV cm−1 reached the shortest time. In addition, the abovementioned samples presented the best textural parameters but a low protein content. The thermal properties indicate a total denaturation of the proteins, where the amide I region presented greater mobility in the sample pretreated with an electric field of 2.0 kV cm−1. The assay for digestibility shows better hydrolysis for the 2.0 kV cm−1 PEF sample and has a higher Computer-Protein Efficiency Ratio (C-PER). Thereby, variations in thermal behavior and physicochemical parameters in comparison to combined PEF + CO pretreatments were observed. In addition, high protein quality and digestibility of pretreated freeze-dried Chilean abalones were maintained to the desired properties (texture and C-PER) and conditions (FD time).
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Affiliation(s)
- Anais Palma-Acevedo
- Departamento de Ingeniería en Alimentos, Facultad de Ciencias de la Salud y de los Alimentos, Universidad del Bío-Bío, Chillán, Chile
| | - Mario Pérez-Won
- Departamento de Ingeniería en Alimentos, Facultad de Ciencias de la Salud y de los Alimentos, Universidad del Bío-Bío, Chillán, Chile
- Mario Pérez-Won
| | - Gipsy Tabilo-Munizaga
- Departamento de Ingeniería en Alimentos, Facultad de Ciencias de la Salud y de los Alimentos, Universidad del Bío-Bío, Chillán, Chile
| | - Jaime Ortiz-Viedma
- Departamento de Ciencia de los Alimentos y Tecnología Química, Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile, Santiago, Chile
| | - Roberto Lemus-Mondaca
- Departamento de Ciencia de los Alimentos y Tecnología Química, Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile, Santiago, Chile
- *Correspondence: Roberto Lemus-Mondaca
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21
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Zhang S, Hu J, Sun Y, Ji H, Liu F, Peng X, Zhong Y, Geng F, Nie S. In vitro digestion of eight types of wholegrains and their dietary recommendations for different populations. Food Chem 2022; 370:131069. [PMID: 34536780 DOI: 10.1016/j.foodchem.2021.131069] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2021] [Revised: 09/02/2021] [Accepted: 09/03/2021] [Indexed: 11/16/2022]
Abstract
Wholegrains have been promoted for human consumption due to their various health benefits. However, different wholegrains vary in nutritional composition and their beneficial impact on health. In this study, we compared the in vitro starch and protein digestibility, as well as dietary fiber content of eight different wholegrains including barley, buckwheat, coix seed, foxtail millet, oat, proso millet, quinoa, and sorghum and their porridges. We found that boiling improved starch digestibility of all grains, and protein digestibility except proso millet and sorghum. Porridges made from oats, quinoa, or buckwheat are considered healthier than others due to their lower glycemic index and glycemic load, higher digestible protein content and amino acid bioaccessibility, and higher dietary fiber content (>12%). This study could provide a comprehensive nutritional composition and digestibility of the eight types of wholegrains and their porridges. Dietary recommendations were also given for different populations based on factor analysis.
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Affiliation(s)
- Shanshan Zhang
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, Nanchang 330047, China
| | - Jielun Hu
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, Nanchang 330047, China
| | - Yonggan Sun
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, Nanchang 330047, China
| | - Haihua Ji
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, Nanchang 330047, China
| | - Fangwei Liu
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, Nanchang 330047, China
| | - Xiuyi Peng
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, Nanchang 330047, China
| | - Yadong Zhong
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, Nanchang 330047, China
| | - Fang Geng
- Key Laboratory of Coarse Cereal Processing (Ministry of Agriculture and Rural Affairs), School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China
| | - Shaoping Nie
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, Nanchang 330047, China.
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22
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Wang CY, Zhao Q, Song SY, Zhang MQ, Li X, Liu Y. High-performance liquid chromatography fingerprint of marine traditional chinese medicine haliotidis. WORLD JOURNAL OF TRADITIONAL CHINESE MEDICINE 2022. [DOI: 10.4103/wjtcm.wjtcm_71_21] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022] Open
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23
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Wang F, He J, Jiang S, Lin L, Lu J. Comparison of nutritional quality and nutrient compositions of three edible tissues from different sourced cultured female mud crabs (Scylla paramamosain). J Food Compost Anal 2021. [DOI: 10.1016/j.jfca.2021.104163] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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24
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Pei Z, Ma T, Wen P, Xue C, Feng A, Li C, Xu Y, Shen X. Effect of vacuum frying and atmospheric frying on the quality and protein oxidation of squid (Loligo chinensis). J Food Sci 2021; 86:4316-4329. [PMID: 34519066 DOI: 10.1111/1750-3841.15906] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2021] [Revised: 07/12/2021] [Accepted: 08/11/2021] [Indexed: 11/30/2022]
Abstract
Squid are commercial marine species that have high nutritional value. This study aimed to compare the influences of vacuum frying and atmospheric frying on the physicochemical properties and protein oxidation of three main parts (ring, tentacle, and fin) of the squid Loligo chinensis. The results showed that the vacuum-fried (VF) group had lower moisture and total fat contents and looser microstructures than the atmospheric-fried (AF) group. The amino acid contents and molecular weight revealed that the proteins were well preserved during vacuum frying. Carbonyl content in the VF ring, tentacle, and fin samples increased nearly 2.53-, 1.54-, and 2.56-fold, respectively, compared to that in the corresponding fresh group, but these increases were lower than those of the corresponding AF group. In addition, the secondary structures of proteins revealed a slight decrease in the α-helix and β-turn contents and a significant increase in the β-sheet content during vacuum frying. Therefore, vacuum frying can be used as an efficient processing method to conserve the high nutritive quality of the product. PRACTICAL APPLICATION: As a developing alternative technology to prepare healthier fried products, vacuum frying has been the focus of recent researches. Vacuum frying produced squid products that had lower TBARS values, carbonyl contents, and Schiff base substances compared to atmospheric frying. And the protein secondary structures of the vacuum-fried group retained better. The study proved that vacuum frying could be an effective method with the advantages of high protein stability and product quality.
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Affiliation(s)
- Zhisheng Pei
- Hainan Provincial Engineering Research Center of Aquatic Resources Efficient Utilization in the South China Sea, Key Laboratory of Food Nutrition and Functional Food of Hainan Province, School of Food Science and Engineering, Hainan University, Haikou, P. R. China.,Collaborative Innovation Center of Marine Food Deep Processing, College of Food Science and Engineering, Hainan Tropical Ocean University, Sanya, P. R. China
| | - Tingting Ma
- Hainan Provincial Engineering Research Center of Aquatic Resources Efficient Utilization in the South China Sea, Key Laboratory of Food Nutrition and Functional Food of Hainan Province, School of Food Science and Engineering, Hainan University, Haikou, P. R. China
| | - Pan Wen
- Collaborative Innovation Center of Marine Food Deep Processing, College of Food Science and Engineering, Hainan Tropical Ocean University, Sanya, P. R. China
| | - Changfeng Xue
- Collaborative Innovation Center of Marine Food Deep Processing, College of Food Science and Engineering, Hainan Tropical Ocean University, Sanya, P. R. China
| | - Aiguo Feng
- Hainan Provincial Engineering Research Center of Aquatic Resources Efficient Utilization in the South China Sea, Key Laboratory of Food Nutrition and Functional Food of Hainan Province, School of Food Science and Engineering, Hainan University, Haikou, P. R. China
| | - Chuan Li
- Hainan Provincial Engineering Research Center of Aquatic Resources Efficient Utilization in the South China Sea, Key Laboratory of Food Nutrition and Functional Food of Hainan Province, School of Food Science and Engineering, Hainan University, Haikou, P. R. China
| | - Yunsheng Xu
- Collaborative Innovation Center of Marine Food Deep Processing, College of Food Science and Engineering, Hainan Tropical Ocean University, Sanya, P. R. China
| | - Xuanri Shen
- Hainan Provincial Engineering Research Center of Aquatic Resources Efficient Utilization in the South China Sea, Key Laboratory of Food Nutrition and Functional Food of Hainan Province, School of Food Science and Engineering, Hainan University, Haikou, P. R. China
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25
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Shen P, Gao Z, Fang B, Rao J, Chen B. Ferreting out the secrets of industrial hemp protein as emerging functional food ingredients. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.03.022] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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26
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Fasuan TO, Asadu KC, Anyiam CC, Ojokoh LO, Olagunju TM, Chima JU, Okpara KO. Bioactive and nutritional characterization of modeled and optimized consumer-ready flakes from pseudocereal (Amaranthus viridis), high-protein soymeal and modified corn starch. FOOD PRODUCTION, PROCESSING AND NUTRITION 2021. [DOI: 10.1186/s43014-021-00057-x] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Abstract
AbstractFlake is consumed in many parts of the world. Flakes are majorly prepared from cereals. However, most flakes are deficient in protein and some other healthful substances. High-protein soymeal is rich in protein, mineral, amino acids, antioxidants, and other healthful substances. Formulating flakes with high-protein soymeal would improve the health status of consumers. This work investigated consumer-ready flake from amaranth, high-protein soymeal, and modified corn starch produced under the optimized condition and characterized with the aim to develop models that would give a healthful consumer-ready flake. Amaranthus viridis, corn, and soybean grains were sorted, wet-cleaned, and dried. Soybean grains were processed into high-protein soymeal, starch was extracted from corn grains while A. viridis grains were processed into flour. Formulated flour mixtures were developed into flakes using three-level factorial categoric factor design of response surface methodology. The flakes were analyzed using standard procedures. Optimal flour mixtures of high-protein soymeal (34.78 g/100 g), amaranth (56.52 g/100 g), and modified corn starch (8.70 g/100 g) were established. Results showed the optimized flakes contained per 100 g: 29.05 g protein, 6.00 g fat, 4.10 g fibre, 3.84 g ash, 8.96 g moisture, 249.74 mg calcium, 272.35 mg magnesium, 12.08 mg iron, 618.42 mg phosphorus, 6.41 mg niacin, 4.85 mg pyridoxine, 0.21 g tannin, 1.85 mg phytate, 2.96 mg alkaloids, 908.24GAE total phenolics and 12.75mgRE flavonoids with good quality characteristics in amino acids. The study illustrated the feasibility of formulating quality consumer-ready flakes from amaranth, high-protein soymeal, and modified corn starch. The production process is scalable and could be employed for both domestic and industrial purposes.
Graphical abstract
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27
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Lin HTV, Wu HX, Sung WC. Hardness and quality of abalone (Haliotis discus hannai diversicolor diversicolor) muscle as suitably softened for seniors. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2021. [DOI: 10.1080/10942912.2021.1909618] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
- Hong-Ting Victor Lin
- Department of Food Science, National Taiwan Ocean University, Keelung, Republic of China (R.O.C.)
- Center of Excellence for the Oceans, National Taiwan Ocean University, Keelung, Republic of China (R.O.C.)
| | - Hao-Xuan Wu
- Department of Food Science, National Taiwan Ocean University, Keelung, Republic of China (R.O.C.)
| | - Wen-Chieh Sung
- Department of Food Science, National Taiwan Ocean University, Keelung, Republic of China (R.O.C.)
- Center of Excellence for the Oceans, National Taiwan Ocean University, Keelung, Republic of China (R.O.C.)
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28
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Yue J, Zhu Z, Yi J, Lan Y, Chen B, Rao J. Structure and functionality of oat protein extracted by choline chloride‒dihydric alcohol deep eutectic solvent and its water binary mixtures. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106330] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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29
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Patatin primary structural properties and effects on lipid metabolism. Food Chem 2020; 344:128661. [PMID: 33272761 DOI: 10.1016/j.foodchem.2020.128661] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2020] [Revised: 10/17/2020] [Accepted: 11/13/2020] [Indexed: 11/23/2022]
Abstract
Patatin, the major protein found in potatoes, was purified and shows several isoforms. The essential amino acid content of patatin was ashighas 76%, indicating that it is a valuable protein source. Patatin was an O-linked glycoprotein that contained fucose monosaccharides, as well as mannose, rhamnose, glucose, galactose, xylose, and arabinose. Patatin had a fucosylated glycan structural feature, which strongly bound AAL (Aleuria aurantia Leukoagglutinin), a known fucose binding lectin. Moreover, thelipid metabolism regulatory effects of patatin on the fat catabolism, fat absorption, and inhibition of lipase activity were measured after high-fat feeding of zebrafish larvae. Results revealed that 37.0 μg/mL patatin promoted 23% lipid decomposition metabolism. Meanwhile patatin could inhibite lipase activity and fat absorption, whose effects accounted for half that of a positive control drug. Our findings suggest that patatin, a fucosylated glycoprotein, could potentially be used as a naturalactiveconstituent with anti-obesity effects.
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30
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Shen P, Gao Z, Xu M, Rao J, Chen B. Physicochemical and structural properties of proteins extracted from dehulled industrial hempseeds: Role of defatting process and precipitation pH. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.106065] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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31
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Chen Y, Chen J, Chen J, Yu H, Zheng Y, Zhao J, Zhu J. Recent advances in seafood bioactive peptides and their potential for managing osteoporosis. Crit Rev Food Sci Nutr 2020; 62:1187-1203. [PMID: 33094645 DOI: 10.1080/10408398.2020.1836606] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Abstract
Marine biodiversity provides a range of diverse biological resources, including seafoods that are rich in protein and a well-balanced amino acid composition. Previous studies have shown that peptides can improve bone formation and/or inhibit bone resorption, suggesting the potential for seafood bioactive peptides (SBPs) in development of food and pharmaceuticals for management of osteoporosis. In this review, we provided an up-to-date overview of the anti-osteoporosis activity of SBPs and describe their underlying molecular mechanisms. We focus on SBPs' development, broadening the scope and depth of research, as well as strengthening in vivo and clinical research. In vitro cell cultures and in vivo animal osteoporosis models have demonstrated the potential for seafood-derived SBPs, including fish, mollusks, crustaceans, seaweed and microalgae, in preventing osteoporosis. These peptides may act by activating the signaling pathways, such as BMP/Smads, MAPK, OPG/RANKL/RANK, and NF-κB, which are associated with modulation bone health.
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Affiliation(s)
- Yixuan Chen
- College of Biosystems Engineering & Food Science, Zhejiang University, Hangzhou, China
| | - Jianchu Chen
- College of Biosystems Engineering & Food Science, Zhejiang University, Hangzhou, China.,Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou, China
| | - Juan Chen
- College of Biosystems Engineering & Food Science, Zhejiang University, Hangzhou, China
| | - Huilin Yu
- College of Biosystems Engineering & Food Science, Zhejiang University, Hangzhou, China
| | - Yangfan Zheng
- College of Biosystems Engineering & Food Science, Zhejiang University, Hangzhou, China
| | - Jiawen Zhao
- College of Biosystems Engineering & Food Science, Zhejiang University, Hangzhou, China
| | - Jiajin Zhu
- College of Biosystems Engineering & Food Science, Zhejiang University, Hangzhou, China.,Ningbo Research Institute, Zhejiang University, Ningbo, China
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32
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Bagarinao NC, Kaur L, Boland M. Effects of Ultrasound Treatments on Tenderness and In Vitro Protein Digestibility of New Zealand Abalone, Haliotis iris. Foods 2020; 9:foods9081122. [PMID: 32824048 PMCID: PMC7466270 DOI: 10.3390/foods9081122] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2020] [Revised: 08/12/2020] [Accepted: 08/12/2020] [Indexed: 11/17/2022] Open
Abstract
Canned pāua, Haliotis iris, is a premium New Zealand product that is exported to Asia. The objective of this research was to investigate the effects of ultrasound treatments on pāua texture, microstructure and in vitro protein digestibility. Whole pāua meat was ultrasound-treated (20 kHz, 464 ± 9 W) for 5 min in water (with or without subsequent soaking in water at 4 °C for 24 h) or ultrasound-treated in 1% actinidin enzyme solution. Post-treatment cooking of canned pāua was done in a water retort at 116 °C for 30 min. All ultrasound-treated cooked pāua yielded lower slice shear force values (SSFV) than untreated canned and cooked samples. The lowest SSFV was attained when ultrasound treatment in water was followed by soaking at 4 °C for 24 h. The increased tenderness of ultrasound-treated pāua could be linked to disintegration of myofibers and formation of gaps between myofibers, as observed through histological analysis and transmission electron microscopy. Collagenous fragmentation was also observed, particularly in pāua ultrasonicated in enzyme solution. Raw pāua was found to be more digestible in terms of free amino N released during in vitro digestion than all cooked samples. However, cooked ultrasound pre-treated pāua was more digestible than the control cooked sample.
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Affiliation(s)
- Norma Cecille Bagarinao
- School of Food and Advanced Technology, Massey University, Palmerston North 4442, New Zealand;
- Riddet Institute, Palmerston North 4442, New Zealand;
| | - Lovedeep Kaur
- School of Food and Advanced Technology, Massey University, Palmerston North 4442, New Zealand;
- Riddet Institute, Palmerston North 4442, New Zealand;
- Correspondence: ; Tel.: +64-6951-7261
| | - Mike Boland
- Riddet Institute, Palmerston North 4442, New Zealand;
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