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Wang Z, Zhao Y, Yang M, Wang Y, Wang Y, Shi C, Dai T, Wang Y, Tao L, Tian Y. Glycated Walnut Meal Peptide-Calcium Chelates: Preparation, Characterization, and Stability. Foods 2024; 13:1109. [PMID: 38611413 PMCID: PMC11011802 DOI: 10.3390/foods13071109] [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: 02/26/2024] [Revised: 03/30/2024] [Accepted: 04/02/2024] [Indexed: 04/14/2024] Open
Abstract
Finding stable and bioavailable calcium supplements is crucial for addressing calcium deficiency. In this study, glycated peptide-calcium chelates (WMPHs-COS-Ca) were prepared from walnut meal protein hydrolysates (WMPHs) and chitosan oligosaccharides (COSs) through the Maillard reaction, and the structural properties and stability of the WMPHs-COS-Ca were characterized. The results showed that WMPHs and COSs exhibited high binding affinities, with a glycation degree of 64.82%. After glycation, Asp, Lys, and Arg decreased by 2.07%, 0.46%, and 1.06%, respectively, which indicated that these three amino acids are involved in the Maillard reaction. In addition, compared with the WMPHs, the emulsifying ability and emulsion stability of the WMPHs-COS increased by 10.16 mg2/g and 52.73 min, respectively, suggesting that WMPHs-COS have better processing characteristics. After chelation with calcium ions, the calcium chelation rate of peptides with molecular weights less than 1 kDa was the highest (64.88%), and the optimized preparation conditions were 5:1 w/w for WMPH-COS/CaCl2s, with a temperature of 50 °C, a chelation time of 50 min, and a pH of 7.0. Scanning electron microscopy showed that the "bridging role" of WMPHs-COS changed to a loose structure. UV-vis spectroscopy and Fourier transform infrared spectrometry results indicated that the amino nitrogen atoms, carboxyl oxygen atoms, and carbon oxygen atoms in WMPHs-COS chelated with calcium ions, forming WMPHs-COS-Ca. Moreover, WMPHs-COS-Ca was relatively stable at high temperatures and under acidic and alkaline environmental and digestion conditions in the gastrointestinal tract, indicating that WMPHs-COS-Ca have a greater degree of bioavailability.
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Affiliation(s)
- Zilin Wang
- College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China; (Z.W.); (Y.Z.); (M.Y.); (Y.W.); (Y.W.); (C.S.); (T.D.); (Y.W.)
| | - Ye Zhao
- College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China; (Z.W.); (Y.Z.); (M.Y.); (Y.W.); (Y.W.); (C.S.); (T.D.); (Y.W.)
| | - Min Yang
- College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China; (Z.W.); (Y.Z.); (M.Y.); (Y.W.); (Y.W.); (C.S.); (T.D.); (Y.W.)
| | - Yuanli Wang
- College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China; (Z.W.); (Y.Z.); (M.Y.); (Y.W.); (Y.W.); (C.S.); (T.D.); (Y.W.)
| | - Yue Wang
- College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China; (Z.W.); (Y.Z.); (M.Y.); (Y.W.); (Y.W.); (C.S.); (T.D.); (Y.W.)
| | - Chongying Shi
- College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China; (Z.W.); (Y.Z.); (M.Y.); (Y.W.); (Y.W.); (C.S.); (T.D.); (Y.W.)
| | - Tianyi Dai
- College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China; (Z.W.); (Y.Z.); (M.Y.); (Y.W.); (Y.W.); (C.S.); (T.D.); (Y.W.)
| | - Yifan Wang
- College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China; (Z.W.); (Y.Z.); (M.Y.); (Y.W.); (Y.W.); (C.S.); (T.D.); (Y.W.)
| | - Liang Tao
- College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China; (Z.W.); (Y.Z.); (M.Y.); (Y.W.); (Y.W.); (C.S.); (T.D.); (Y.W.)
- Engineering Research Center of Development and Utilization of Food and Drug Homologous Resources, Ministry of Education, Yunnan Agricultural University, Kunming 650201, China
- Yunnan Key Laboratory of Precision Nutrition and Personalized Food Manufacturing, Yunnan Agricultural University, Kunming 650201, China
| | - Yang Tian
- Engineering Research Center of Development and Utilization of Food and Drug Homologous Resources, Ministry of Education, Yunnan Agricultural University, Kunming 650201, China
- Yunnan Key Laboratory of Precision Nutrition and Personalized Food Manufacturing, Yunnan Agricultural University, Kunming 650201, China
- Puer University, Puer 665000, China
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2
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Han JR, Han YT, Li XW, Gu Q, Li P, Zhu BW. Antioxidant activity of Yesso scallop (Patinopecten yessoensis) female gonad hydrolysates-ribose Maillard reaction products extracted with organic reagents, before and after in vitro digestion. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101262] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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3
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Han JR, Du YN, Song L, Song YK, Yan JN, Jiang XY, Wu HT, Zhu BW. Structural characteristics and improved in vitro hepatoprotective activities of Maillard reaction products of decapeptide IVTNWDDMEK and ribose. J Food Sci 2021; 86:4001-4016. [PMID: 34318481 DOI: 10.1111/1750-3841.15848] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2021] [Revised: 05/24/2021] [Accepted: 06/13/2021] [Indexed: 11/30/2022]
Abstract
Here, a novel decapeptide IVTNWDDMEK with Maillard reactivity derived from scallop Chlamys farreri mantle was identified. The structural characteristics and in vitro hepatoprotective effects of IVTNWDDMEK conjugated with ribose were further investigated. The changes in decapeptide structures were determined by ultraviolet-visible (UV-vis), Fourier transform infrared (FTIR), and atomic force microscopy (AFM), and the modification sites induced by Maillard reaction of IVTNWDDMEK and ribose were monitored by high performance liquid chromatography/tandem mass spectrometry (HPLC-MS/MS). Maillard reaction products (MRPs) of IVTNWDDMEK-ribose demonstrate hepatoprotective benefits through the suppression of DNA damage and apoptosis induced by oxidative stress in human HepG2 cells in addition to enhancing the antioxidant activities. Moreover, after treatment with decapeptide-ribose MRPs, the activities of cellular antioxidative enzymes, such as catalase (CAT), superoxide dismutase (SOD), glutathione peroxidase (GSH-Px), and glutathione reductase (GSH-Rx) were remarkably increased, while the content of malondialdehyde (MDA) was decreased compared with H2 O2 - treated group, thereby enhancing the intracellular antioxidant defenses. These findings demonstrate the potential utilization of decapeptide IVTNWDDMEK-ribose MRPs as food antioxidants to suppress oxidative damage. PRACTICAL APPLICATION: In recent years, several food-derived bioactive peptides and their derivatives are regarded as good dietary antioxidants for reducing oxidative stress and improving liver function. Here, a novel Maillard reactive decapeptide IVTNWDDMEK, identified from scallop mantle hydrolysates by peptidomics in the previous study was synthesized. Then, the correlation between intercellular antioxidant activities and chemical structure changes of IVTNWDDMEK-ribose Maillard reaction conjugates was further studied. The preferable hepatoprotective activities of decapeptide IVTNWDDMEK-ribose MRPs indicated that these MRPs could be potentially utilized as food antioxidants or additives in the production of nutritional foods.
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Affiliation(s)
- Jia-Run Han
- College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou Zhejiang, China.,School of Food Science and Technology, Dalian Polytechnic University, Dalian, P.R. China
| | - Yi-Nan Du
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, P.R. China
| | - Liang Song
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, P.R. China.,National Engineering Research Center of Seafood, Dalian, P.R. China.,Collaborative Innovation Center of Seafood Deep Processing, Dalian, P.R. China
| | - Yu-Kun Song
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, P.R. China.,National Engineering Research Center of Seafood, Dalian, P.R. China.,Collaborative Innovation Center of Seafood Deep Processing, Dalian, P.R. China
| | - Jia-Nan Yan
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, P.R. China
| | - Xin-Yu Jiang
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, P.R. China
| | - Hai-Tao Wu
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, P.R. China.,National Engineering Research Center of Seafood, Dalian, P.R. China.,Collaborative Innovation Center of Seafood Deep Processing, Dalian, P.R. China
| | - Bei-Wei Zhu
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, P.R. China.,National Engineering Research Center of Seafood, Dalian, P.R. China.,Collaborative Innovation Center of Seafood Deep Processing, Dalian, P.R. China
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4
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Arihara K, Yokoyama I, Ohata M. Bioactivities generated from meat proteins by enzymatic hydrolysis and the Maillard reaction. Meat Sci 2021; 180:108561. [PMID: 34034035 DOI: 10.1016/j.meatsci.2021.108561] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2021] [Revised: 05/11/2021] [Accepted: 05/16/2021] [Indexed: 10/21/2022]
Abstract
Bioactive peptides are released from meat proteins by enzymatic hydrolysis (i.e., gastrointestinal digestion, aging/storage, fermentation, and protease treatment). Such peptides attribute physiological functions to meat and meat products and are promising food ingredients for developing functional foods. Meat by-products (e.g., blood and collagen) are also good sources for generating bioactive peptides, since they are produced in large quantities and are rich in proteins. Although protein-derived bioactive peptides are attractive ingredients, their changes by the Maillard reaction during processing, cooking, and storage should be investigated. This article briefly reviews the production of bioactive peptides from meat and meat by-products. Such diverse peptides affects circulatory, nervous, alimentary, and immune systems. Then, the bioactivities of Maillard reaction products (MRPs) generated from protein hydrolysates are discussed. Special attention is paid to bioactivities of 2,5-dimethyl-4-hydroxy-3(2H)-furanone (DMHF) inhalation. As such activities, we have evaluated the impact of DMHF on blood pressure, moods, brainwaves, and dietary intake. Our efforts for understanding various aspects and implication of peptides and MRPs from meat proteins would open new avenues in the meat and food industry.
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Affiliation(s)
- K Arihara
- School of Veterinary Medicine, Kitasato University, Towada 034-8628, Japan.
| | - I Yokoyama
- School of Veterinary Medicine, Kitasato University, Towada 034-8628, Japan
| | - M Ohata
- College of Bioresource Sciences, Nihon University, Fujisawa 252-0880, Japan
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5
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Wang K, Bao Y, Wang Y, Chen D, Zhou P. Effects of stepwise steaming treatments at different temperatures on the eating quality of fish: A case study of large-mouth bass (Micropterus salmoides). Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109844] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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6
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Ameliorative effect of low molecular weight peptides from the head of red shrimp (Solenocera crassicornis) against cyclophosphamide-induced hepatotoxicity in mice. J Funct Foods 2020. [DOI: 10.1016/j.jff.2020.104085] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022] Open
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7
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Chen X, Fang F, Wang S. Physicochemical properties and hepatoprotective effects of glycated Snapper fish scale peptides conjugated with xylose via maillard reaction. Food Chem Toxicol 2020; 137:111115. [PMID: 31911128 DOI: 10.1016/j.fct.2020.111115] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/17/2019] [Revised: 12/14/2019] [Accepted: 01/02/2020] [Indexed: 02/06/2023]
Abstract
The physicochemical properties and hepatoprotective effects of fish scales peptides (FSP) and the glycated peptides conjugated with xylose via Maillard reaction (FSP-MRPs) were investigated. Results showed that the FSP was rich in oligopeptides within 2-10 amino acids, the degree of grafting of FSP-MRPs was 52.97 ± 1.58% and the antioxidant activities in vitro of FSP were improved through Maillard reaction. In order to investigate the antioxidant activities of FSP-MRPs after digestion, the simulated gastrointestinal digestion experiments of FSP and FSP-MRPs in vitro were conducted. Results indicated that the antioxidant activities of FSP and FSP-MRPs remained as stronger as before even under the digestive conditions. Furthermore, FSP-MRPs could significantly reduce the elevated activities of serum aspartate aminotransferase and alanine aminotransferase, decrease the elevated the levels of hepatic malondialdehyde and triglyceride, and inhibit the decrease of hepatic superoxide dismutase, catalase and glutathione peroxidase caused by alcohol-induced liver damage. These findings suggest that the glycated peptides formed by FSP and xylose via Maillard reaction may be potential to be exploited as a potential functional ingredient in food industry.
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Affiliation(s)
- Xu Chen
- College of Chemical Engineering, Fuzhou, Fujian, 350108, China; College of Biological Science and Technology, Fuzhou University, Fuzhou, Fujian, 350108, China
| | - Fei Fang
- College of Biological Science and Technology, Fuzhou University, Fuzhou, Fujian, 350108, China
| | - Shaoyun Wang
- College of Biological Science and Technology, Fuzhou University, Fuzhou, Fujian, 350108, China.
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8
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Fu Y, Zhang Y, Soladoye OP, Aluko RE. Maillard reaction products derived from food protein-derived peptides: insights into flavor and bioactivity. Crit Rev Food Sci Nutr 2019; 60:3429-3442. [PMID: 31738577 DOI: 10.1080/10408398.2019.1691500] [Citation(s) in RCA: 65] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Abstract
Food protein-derived peptides serve as food ingredients that can influence flavor and bioactivity of foods. The Maillard reaction plays a crucial role in food processing and storage, and generates a wide range of Maillard reaction products (MRPs) that contribute to flavor and bioactivity of foods. Even though the reactions between proteins and carbohydrates have been extensively investigated, the modifications of food protein-derived peptides and the subsequent impacts on flavor and bioactivity of foods have not been fully elucidated. In this review, the flavor and bioactive properties of food-derived peptides are reviewed. The formation mechanisms with respect to MRPs generated from food protein-derived peptides have been discussed. The state-of-the-art studies on impacts of the Maillard reaction on flavor and bioactivity of food protein-derived peptides are also discussed. In addition, some potential negative effects of MRPs are described.
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Affiliation(s)
- Yu Fu
- College of Food Science, Southwest University, Chongqing, China
| | - Yuhao Zhang
- College of Food Science, Southwest University, Chongqing, China
| | - Olugbenga P Soladoye
- Food Processing Development Centre, Ministry of Agriculture and Forestry, Government of Alberta, Leduc, Alberta, Canada
| | - Rotimi E Aluko
- College of Food Science, Southwest University, Chongqing, China.,Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Manitoba, Canada
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9
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Liu R, Liu K, Tan M. Nanocorona Formation between Foodborne Nanoparticles Extracted from Roast Squid and Human Serum Albumin. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:10470-10480. [PMID: 31469565 DOI: 10.1021/acs.jafc.9b04425] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
Foodborne nanoparticles (FNPs) produced by roasting have attracted the attention of people, owing to their safety risk to body health. Herein, we reported the formation, physicochemical properties, elemental composition, biodistribution, and binding with human serum albumin (HSA) of FNPs extracted from roast squid. The results showed that the FNP size gradually decreased from 4.1 to 2.3 nm as the roasting temperature changed from 190 to 250 °C. The main component elements of FNPs are carbon, oxygen, and nitrogen, and the carbon and nitrogen contents of FNPs increased with the roasting temperature rising. The surface of FNPs contained hydroxyl, amino, and carboxyl functional groups. The FNPs can emit fluorescence in ultraviolet light and show excitation-dependent emission behavior. Furthermore, it was found that the FNPs derived from roast squid could be accumulated in the stomach, intestine, and brain of BALB/c mice after oral feeding. Static fluorescence quenching of HSA was found by the Stern-Volmer equation and ultraviolet-visible spectrum analysis after interaction with the FNPs. After the addition of FNPs, the α-helix content of HSA decreased and the morphological height of HSA increased, which indicated that the FNPs could cause structural changes in HSA. The atomic force microscopy characterization showed the formation of nanocorona between FNPs and HSA.
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Affiliation(s)
- Ronggang Liu
- School of Food Science and Technology , Dalian Polytechnic University , Dalian , Liaoning 116034 , People's Republic of China
- National Engineering Research Center of Seafood , Dalian , Liaoning 116034 , People's Republic of China
- Engineering Research Center of Seafood of Ministry of Education of China , Dalian , Liaoning 116034 , People's Republic of China
| | - Kangjing Liu
- School of Food Science and Technology , Dalian Polytechnic University , Dalian , Liaoning 116034 , People's Republic of China
- National Engineering Research Center of Seafood , Dalian , Liaoning 116034 , People's Republic of China
- Engineering Research Center of Seafood of Ministry of Education of China , Dalian , Liaoning 116034 , People's Republic of China
| | - Mingqian Tan
- School of Food Science and Technology , Dalian Polytechnic University , Dalian , Liaoning 116034 , People's Republic of China
- National Engineering Research Center of Seafood , Dalian , Liaoning 116034 , People's Republic of China
- Engineering Research Center of Seafood of Ministry of Education of China , Dalian , Liaoning 116034 , People's Republic of China
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10
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Zhang Q, Wu C, Sun Y, Li T, Fan G. Cytoprotective Effect of Morchella esculenta Protein Hydrolysate and Its Derivative Against H2O2-Induced Oxidative Stress. POL J FOOD NUTR SCI 2019. [DOI: 10.31883/pjfns/110134] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022] Open
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11
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Antioxidant activity of sea cucumber (Stichopus japonicus) gut hydrolysates-ribose Maillard reaction products derived from organic reagent extraction. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2019. [DOI: 10.1007/s11694-019-00199-0] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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12
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Ishizaka K, Lewis SR, Hammond D, Lewis R. Chemistry of black leaf films synthesised using rail steels and their influence on the low friction mechanism. RSC Adv 2018; 8:32506-32521. [PMID: 35547698 PMCID: PMC9086331 DOI: 10.1039/c8ra06080k] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2018] [Accepted: 09/12/2018] [Indexed: 11/28/2022] Open
Abstract
Fallen leaves are the main issues for train operations in the autumn season due to their low friction coefficient (COF), leading to signals being passed dangerously and amended timetables. The main aim of this study was to elucidate the mechanism of low friction due to black leaf films, which are often seen on leaf-contaminated rails. A black material was successfully synthesised in the laboratory with water extracts from sycamore leaves and a plate of R260 rail steel. The black powder made from the extracts of brown leaves (BBP) was identified as the key material of low friction by the pin-on-flat tribological test, giving a COF between 0.08 and 0.14, which was lower than the COF of commercial engine oil (approximately 0.14). X-Ray fluorescence showed that the black material was a mixture of iron and leaf-organics. Laser Raman spectroscopy revealed that graphite-like carbon was likely to be formed on iron oxides. Fourier transform infrared spectroscopy showed that the formation of iron carboxylate was likely in bulk, which possibly transformed into iron oxides on the surface. Moreover, X-ray photoelectron spectroscopy detected a relatively high concentration of phosphates only in BBP. Hence, the low friction is presumably due to graphitic carbon, iron oxides and phosphate compounds in the black leaf films, as well as mechanical separation effects of bulk leaves. This black material could be a product of the Maillard reaction or reaction between iron and organic acids, such as tannic acids. Graphite-like carbon was found to be formed by leaf organics and rail steels, causing low friction between wheels and rails.![]()
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Affiliation(s)
- Kei Ishizaka
- Department of Mechanical Engineering, The University of Sheffield Mappin Street Sheffield S1 3JD UK +44(0) 114 222 7890 +44(0) 114 222 7838.,East Japan Railway Company 2-2-2 Yoyogi, Shibuya-ku Tokyo 151-0053 Japan
| | - Stephen R Lewis
- Department of Mechanical Engineering, The University of Sheffield Mappin Street Sheffield S1 3JD UK +44(0) 114 222 7890 +44(0) 114 222 7838.,British Steel, Scunthorpe Rail and Section Mill Brigg Road, Scunthorpe DN16 1BP UK
| | - Deborah Hammond
- Sheffield Surface Analysis Centre, Department of Chemistry, The University of Sheffield Dainton Building, Brook Hill Sheffield S3 7HF UK
| | - Roger Lewis
- Department of Mechanical Engineering, The University of Sheffield Mappin Street Sheffield S1 3JD UK +44(0) 114 222 7890 +44(0) 114 222 7838
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13
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Qu W, Zhang X, Han X, Wang Z, He R, Ma H. Structure and functional characteristics of rapeseed protein isolate-dextran conjugates. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.03.039] [Citation(s) in RCA: 77] [Impact Index Per Article: 12.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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14
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Han JR, Yan JN, Sun SG, Tang Y, Shang WH, Li AT, Guo XK, Du YN, Wu HT, Zhu BW, Xiong YL. Characteristic antioxidant activity and comprehensive flavor compound profile of scallop ( Chlamys farreri ) mantle hydrolysates-ribose Maillard reaction products. Food Chem 2018; 261:337-347. [DOI: 10.1016/j.foodchem.2018.04.044] [Citation(s) in RCA: 31] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2017] [Revised: 02/19/2018] [Accepted: 04/13/2018] [Indexed: 11/25/2022]
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15
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Faisal M, Vasiljevic T, Donkor ON. Effects of selected processing treatments on antigenicity of banana prawn (Fenneropenaeus merguiensis
) tropomyosin. Int J Food Sci Technol 2018. [DOI: 10.1111/ijfs.13922] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Affiliation(s)
- Md Faisal
- Advanced Food Systems Research Unit; Institute of Sustainable Industries & Liveable Cities and College of Health and Biomedicine; Victoria University; Werribee Campus, PO Box 14428 Melbourne Vic. 8001 Australia
| | - Todor Vasiljevic
- Advanced Food Systems Research Unit; Institute of Sustainable Industries & Liveable Cities and College of Health and Biomedicine; Victoria University; Werribee Campus, PO Box 14428 Melbourne Vic. 8001 Australia
| | - Osaana N. Donkor
- Advanced Food Systems Research Unit; Institute of Sustainable Industries & Liveable Cities and College of Health and Biomedicine; Victoria University; Werribee Campus, PO Box 14428 Melbourne Vic. 8001 Australia
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16
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Qu W, Zhang X, Chen W, Wang Z, He R, Ma H. Effects of ultrasonic and graft treatments on grafting degree, structure, functionality, and digestibility of rapeseed protein isolate-dextran conjugates. ULTRASONICS SONOCHEMISTRY 2018; 42:250-259. [PMID: 29429667 DOI: 10.1016/j.ultsonch.2017.11.021] [Citation(s) in RCA: 73] [Impact Index Per Article: 12.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/07/2017] [Revised: 11/13/2017] [Accepted: 11/13/2017] [Indexed: 05/24/2023]
Abstract
Rapeseed protein isolate (RPI) and dextran conjugates were prepared by traditional and ultrasonic assisted wet-heating. The effects on the grafting degree (GD), structure, functionality, and digestibility of conjugates were studied. Ultrasonic frequency, temperature, and time all significantly affected the GD. Under the optimum conditions (temperature of 90 °C and time of 60 min), compared to traditional wet-heating, ultrasonic treatment at 28 kHz significantly increased the GD by 2.12 times. Compared to RPI, surface hydrophobicities of conjugates were significantly decreased by graft and ultrasonic treatments. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) and amino acid composition results confirmed that traditional graft reaction involved cysteine (Cys) and lysine (Lys) whereas the ultrasonic assisted one involved only Cys. Both were from the 12S globulin subunit and cruciferin. Fourier transform infrared spectrum (FT-IR) and circular dichroism (CD) results showed that graft treatment significantly changed secondary structure and ultrasonic treatment had the greatest impact on the decrease in the β-sheet (19.1%) and the increase in the random coil (49.6%). Graft and ultrasonic treatments both made surface structure looser and more porous. The two treatments also caused molecular weight to become bigger, and ultrasonic treatment had the greatest effect on the increase (68.2%) in 110-20.5 kDa. Structural modifications of RPI by grafting to dextran caused improvements of solubility (at pH 5-6), emulsifying activity (at pH 4-10), emulsion stability (at pH 4-5 and 9-10), and thermal stability (at temperature 90-100 °C). The digestibility of conjugates was decreased by graft and ultrasonic treatments and the conjugates were mainly digested in the intestinal phase. The ultrasonic assisted wet-heating was an efficient and safe method for producing RPI-dextran conjugates and improving the utilization value of rapeseed meal.
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Affiliation(s)
- Wenjuan Qu
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road Zhenjiang, Jiangsu 212013, China
| | - Xinxin Zhang
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road Zhenjiang, Jiangsu 212013, China
| | - Weiyu Chen
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road Zhenjiang, Jiangsu 212013, China
| | - Zhiping Wang
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road Zhenjiang, Jiangsu 212013, China
| | - Ronghai He
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road Zhenjiang, Jiangsu 212013, China.
| | - Haile Ma
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road Zhenjiang, Jiangsu 212013, China
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17
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Song X, Wang H, Zhang R, Yu C, Tan M. Bio-distribution and interaction with dopamine of fluorescent nanodots from roasted chicken. Food Funct 2018; 9:6227-6235. [DOI: 10.1039/c8fo01159a] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
The formation of a new type of food-borne FNDs with varying particle sizes and different fluorescence properties in chicken roasted at different temperatures, and theirin vitrointeraction with dopamine are reported.
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Affiliation(s)
- Xunyu Song
- School of Food Science and Technology
- Dalian Polytechnic University
- Dalian 116034
- P. R. China
- National Engineering Research Center of Seafood
| | - Haitao Wang
- School of Food Science and Technology
- Dalian Polytechnic University
- Dalian 116034
- P. R. China
- National Engineering Research Center of Seafood
| | - Run Zhang
- Australian Institute for Bioengineering and Nanotechnology
- The University of Queensland
- Brisbane, 4072
- Australia
| | - Chenxu Yu
- Department of Agricultural and Biosystems Engineering
- Iowa State University
- Ames
- USA
| | - Mingqian Tan
- School of Food Science and Technology
- Dalian Polytechnic University
- Dalian 116034
- P. R. China
- National Engineering Research Center of Seafood
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18
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Fabrication and characterisation of soy protein isolate-grafted dextran biopolymer: A novel ingredient in spray-dried soy beverage formulation. Int J Biol Macromol 2017; 102:297-307. [DOI: 10.1016/j.ijbiomac.2017.04.019] [Citation(s) in RCA: 54] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2016] [Revised: 04/03/2017] [Accepted: 04/05/2017] [Indexed: 01/03/2023]
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19
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Han JR, Zhu ZM, Wu HT, Sun N, Tang Y, Yu CP, Zhao CC, Zhang ZY, Li AT, Yan JN. Kinetics of Antioxidant-Producing Maillard Reaction in the Mixture of Ribose and Sea Cucumber (Stichopus japonicus) Gut Hydrolysates. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2017. [DOI: 10.1080/10498850.2017.1366611] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
Affiliation(s)
- Jia-Run Han
- School of Food Science and Technology, Dalian Polytechnic University, Dalian Liaoning, China
| | - Zhi-Mo Zhu
- School of Food Science and Technology, Dalian Polytechnic University, Dalian Liaoning, China
| | - Hai-Tao Wu
- School of Food Science and Technology, Dalian Polytechnic University, Dalian Liaoning, China
- National Engineering Research Center of Seafood, Dalian Liaoning, China
| | - Na Sun
- School of Food Science and Technology, Dalian Polytechnic University, Dalian Liaoning, China
- National Engineering Research Center of Seafood, Dalian Liaoning, China
| | - Yue Tang
- School of Food Science and Technology, Dalian Polytechnic University, Dalian Liaoning, China
- National Engineering Research Center of Seafood, Dalian Liaoning, China
| | - Cui-Ping Yu
- School of Food Science and Technology, Dalian Polytechnic University, Dalian Liaoning, China
- National Engineering Research Center of Seafood, Dalian Liaoning, China
| | - Chen-Chen Zhao
- School of Food Science and Technology, Dalian Polytechnic University, Dalian Liaoning, China
| | - Zheng-Yu Zhang
- School of Food Science and Technology, Dalian Polytechnic University, Dalian Liaoning, China
| | - Ao-Ting Li
- School of Food Science and Technology, Dalian Polytechnic University, Dalian Liaoning, China
| | - Jia-Nan Yan
- School of Food Science and Technology, Dalian Polytechnic University, Dalian Liaoning, China
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20
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Han K, Yao Y, Dong S, Jin S, Xiao H, Wu H, Zeng M. Chemical characterization of the glycated myofibrillar proteins from grass carp (Ctenopharyngodon idella) and their impacts on the human gut microbiota in vitro fermentation. Food Funct 2017; 8:1184-1194. [DOI: 10.1039/c6fo01632d] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
Abstract
Glycation greatly increased the anti-digestibility of myofibrillar proteins derived from grass carp, and affected the production of SCFAs and the microbial community structures inin vitrofecal fermentation.
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Affiliation(s)
- Kaining Han
- College of Food Science and Engineering
- Ocean University of China
- Qingdao 266003
- China
| | - Ye Yao
- College of Food Science and Engineering
- Ocean University of China
- Qingdao 266003
- China
| | - Shiyuan Dong
- College of Food Science and Engineering
- Ocean University of China
- Qingdao 266003
- China
- Department of Food Science
| | - Sun Jin
- Department of Food Science
- University of Massachusetts
- Amherst
- USA
- School of Food Science and Technology
| | - Hang Xiao
- Department of Food Science
- University of Massachusetts
- Amherst
- USA
| | - Haohao Wu
- College of Food Science and Engineering
- Ocean University of China
- Qingdao 266003
- China
| | - Mingyong Zeng
- College of Food Science and Engineering
- Ocean University of China
- Qingdao 266003
- China
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21
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Wang L, Ding L, Yu Z, Zhang T, Ma S, Liu J. Intracellular ROS scavenging and antioxidant enzyme regulating capacities of corn gluten meal-derived antioxidant peptides in HepG2 cells. Food Res Int 2016; 90:33-41. [DOI: 10.1016/j.foodres.2016.10.023] [Citation(s) in RCA: 118] [Impact Index Per Article: 14.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2016] [Revised: 10/13/2016] [Accepted: 10/14/2016] [Indexed: 12/22/2022]
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22
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Yao Y, Han K, Dong S, Zeng M, Liu Z. Antioxidant balance and accumulation of advanced glycation end products after the consumption of standard diets including Maillard reaction products from silver carp peptides. Food Funct 2016; 7:4709-4719. [DOI: 10.1039/c6fo01183g] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
Abstract
The oxidative stress of diabetic mice fed on peptide MRPs with high AGE levels was aggravated, and the uptake of CML correlated with excretion but affected the accumulation in organs to a lesser extent.
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Affiliation(s)
- Ye Yao
- College of Food Science and Engineering
- Ocean University of China
- Qingdao
- China
| | - Kaining Han
- College of Food Science and Engineering
- Ocean University of China
- Qingdao
- China
| | - Shiyuan Dong
- College of Food Science and Engineering
- Ocean University of China
- Qingdao
- China
| | - Mingyong Zeng
- College of Food Science and Engineering
- Ocean University of China
- Qingdao
- China
| | - Zunying Liu
- College of Food Science and Engineering
- Ocean University of China
- Qingdao
- China
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