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Bu Y, Fan M, Sun C, Zhu W, Li J, Li X, Zhang Y. Study on the interaction mechanism between (-)-epigallocatechin-3-gallate and myoglobin: Multi-spectroscopies and molecular simulation. Food Chem 2024; 448:139208. [PMID: 38608400 DOI: 10.1016/j.foodchem.2024.139208] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2023] [Revised: 03/25/2024] [Accepted: 03/30/2024] [Indexed: 04/14/2024]
Abstract
(-)-Epigallocatechin-3-gallate (EGCG) is remarkably efficacious in inhibiting the browning of red meat. We therefore propose a hypothesis that EGCG forms complexes with myoglobin, thereby stabilizing its structure and thus preventing browning. This study investigated the interaction mechanism between EGCG and myoglobin. EGCG induced static quenching of myoglobin. Noncovalent forces, including hydrogen bonds and van der Waals, primarily governing the interactions between myoglobin and EGCG. The interactions primarily disrupted myoglobin's secondary structure, thus significantly reducing surface hydrophobicity by 53% (P < 0.05). The modification augmented the solubility and thermal stability of myoglobin. The radius of gyration (Rg) value fluctuated between 1.47 and 1.54 nm, and the hydroxyl groups in EGCG formed an average of 2.93 hydrogen bonds with myoglobin. Our findings elucidated the formation of stable myoglobin-EGCG complexes and the myoglobin-EGCG interaction, thus confirming our initial hypothesis.
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Affiliation(s)
- Ying Bu
- College of Food Science, Fujian Agriculture and Forestry University, Engineering Research Centre of Fujian-Taiwan Special Marine Food Processing and Nutrition, Ministry of Education, Fuzhou, Fujian, China; College of Food Science and Engineering, Bohai University, Jinzhou, Liaoning, China.
| | - Maomei Fan
- College of Food Science and Engineering, Bohai University, Jinzhou, Liaoning, China
| | - Chaonan Sun
- College of Food Science and Engineering, Bohai University, Jinzhou, Liaoning, China
| | - Wenhui Zhu
- College of Food Science and Engineering, Bohai University, Jinzhou, Liaoning, China.
| | - Jianrong Li
- College of Food Science and Engineering, Bohai University, Jinzhou, Liaoning, China
| | - Xuepeng Li
- College of Food Science and Engineering, Bohai University, Jinzhou, Liaoning, China
| | - Yi Zhang
- College of Food Science, Fujian Agriculture and Forestry University, Engineering Research Centre of Fujian-Taiwan Special Marine Food Processing and Nutrition, Ministry of Education, Fuzhou, Fujian, China.
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Zhang X, Xiong Z, Zhang S, Li K, Bu Y, Zheng N, Zhao S, Wang J. Enrichment of milk antioxidant activity by dietary supplementation of red clover isoflavone in cows and its improvement on mice intestinal health. Food Chem 2024; 446:138764. [PMID: 38408399 DOI: 10.1016/j.foodchem.2024.138764] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2023] [Revised: 01/24/2024] [Accepted: 02/13/2024] [Indexed: 02/28/2024]
Abstract
Red clover (Trifolium pratense) isoflavone was supplemented to dairy cows, and antioxidant capacity of milk was assessed. Treated cows increased the activities of antioxidant enzymes, reduced production of oxidation products, and enhanced the concentrations of vitamin E and vitamin C. Moreover, milk fatty acid profile was positive influenced by 8 g/kg red clover isoflavone, with changes in the lower saturated and higher unsaturated fatty acids. We further demonstrated the efficacy of antioxidant capacity of milk in mice, found that milk from cows feeding red clover isoflavone increased the expressions of antioxidant enzymes, and alleviated lipopolysaccharide (LPS)-stimulated tissue damage of duodenum and jejunum, which was related to upregulated metabolism pathways of carbohydrate, lipid, and amino acid, as well as downregulated inflammatory related pathways. Together, dietary supplementation of red clover isoflavone is an effective way to improve milk antioxidant capacity, providing a natural strategy for developing functional foods.
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Affiliation(s)
- Xiaoyin Zhang
- State Key Laboratory of Animal Nutrition and Feeding, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100193, China.
| | - Zhanbo Xiong
- State Key Laboratory of Animal Nutrition and Feeding, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100193, China.
| | - Shiqi Zhang
- State Key Laboratory of Animal Nutrition and Feeding, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100193, China.
| | - Kexin Li
- State Key Laboratory of Animal Nutrition and Feeding, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100193, China.
| | - Ying Bu
- State Key Laboratory of Animal Nutrition and Feeding, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100193, China.
| | - Nan Zheng
- State Key Laboratory of Animal Nutrition and Feeding, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100193, China.
| | - Shengguo Zhao
- State Key Laboratory of Animal Nutrition and Feeding, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100193, China.
| | - Jiaqi Wang
- State Key Laboratory of Animal Nutrition and Feeding, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100193, China.
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Wang W, Bu Y, Li W, Zhu W, Li J, Li X. Effects of nano freezing-thawing on myofibrillar protein of Atlantic salmon fillets: Protein structure and label-free proteomics. Food Chem 2024; 442:138369. [PMID: 38232615 DOI: 10.1016/j.foodchem.2024.138369] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2023] [Revised: 12/24/2023] [Accepted: 01/04/2024] [Indexed: 01/19/2024]
Abstract
This study investigated the impact of magnetic nanoparticles (MNPs) -assisted cryogenic freezing integrated with MNPs combined microwave thawing (NNMT) on the structural integrity of myofibrillar proteins and alterations in protein profiles in salmon fillets. The NNMT showed the lowest myofibrillar fragmentation index (MFI) value (2.73 ± 0.31) among the four freezing-thawing groups. The myofibrillar structure exhibited the highest level of integrity, while the myofibrillar proteins demonstrated minimal aggregation and displayed the most stable secondary and tertiary structures in response to NNMT treatment. Compared with the other three treatments, NNMT exhibited a high abundance of ionic and hydrogen bonds, resulting in stronger interactions between the proteins and water molecules. The label-free proteomics analysis revealed that different freezing-thawing methods primarily affected the cytoskeletal proteins, with collagen and myosin being down-regulated due to degradation caused by cold stress and recrystallization. Additionally, NNMT demonstrated a superior capability in stabilizing salmon cytoskeletal proteins.
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Affiliation(s)
- Wenxuan Wang
- College of Food Science and Engineering, Bohai University, Jinzhou, Liaoning 121013, China; National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning 121013, China; The Fresh Food Storage and Processing Technology Research Institute of Liaoning Provincial Universities, Jinzhou, Liaoning 121013, China
| | - Ying Bu
- College of Food Science and Engineering, Bohai University, Jinzhou, Liaoning 121013, China; National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning 121013, China; The Fresh Food Storage and Processing Technology Research Institute of Liaoning Provincial Universities, Jinzhou, Liaoning 121013, China
| | - Wenzheng Li
- College of Food Science and Engineering, Bohai University, Jinzhou, Liaoning 121013, China; National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning 121013, China; The Fresh Food Storage and Processing Technology Research Institute of Liaoning Provincial Universities, Jinzhou, Liaoning 121013, China
| | - Wenhui Zhu
- College of Food Science and Engineering, Bohai University, Jinzhou, Liaoning 121013, China; National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning 121013, China; The Fresh Food Storage and Processing Technology Research Institute of Liaoning Provincial Universities, Jinzhou, Liaoning 121013, China.
| | - Jianrong Li
- College of Food Science and Engineering, Bohai University, Jinzhou, Liaoning 121013, China; National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning 121013, China; The Fresh Food Storage and Processing Technology Research Institute of Liaoning Provincial Universities, Jinzhou, Liaoning 121013, China
| | - Xuepeng Li
- College of Food Science and Engineering, Bohai University, Jinzhou, Liaoning 121013, China; National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning 121013, China; The Fresh Food Storage and Processing Technology Research Institute of Liaoning Provincial Universities, Jinzhou, Liaoning 121013, China.
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Han M, Sun C, Bu Y, Zhu W, Li X, Zhang Y, Li J. Exploring the interaction mechanism of chlorogenic acid and myoglobin: Insights from structure and molecular dynamics simulation. Food Chem 2024; 438:138053. [PMID: 38007953 DOI: 10.1016/j.foodchem.2023.138053] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2023] [Revised: 10/28/2023] [Accepted: 11/19/2023] [Indexed: 11/28/2023]
Abstract
This study focused on non-covalent complex of myoglobin-chlorogenic acid (Mb-CA) and the changes in conformation, oxidation, and microstructure induced by varying concentrations of CA (10-40 μmol/g Mb). Employing molecular docking and dynamics simulations, further insights into the interaction between Mb and CA were obtained. The findings revealed that different CA concentrations enhanced Mb's thermal stability, while diminishing particle size, solubility, and relative content of metmyoglobin (MetMb%). The optimal interaction occurred at 40 μmol/g Mb. Furthermore, CA exhibited static quenching of Mb, with thermodynamic analysis confirming a 1:1 complex formation. These insights deepen our understanding of interaction between Mb and CA, providing valuable clarity.
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Affiliation(s)
- Menglin Han
- College of Food Science and Engineering, Bohai University, Jinzhou, Liaoning, PR China; Department of Plant Sciences, North Dakota State University, Fargo, ND 58108, USA
| | - Chaonan Sun
- College of Food Science and Engineering, Bohai University, Jinzhou, Liaoning, PR China
| | - Ying Bu
- College of Food Science and Engineering, Bohai University, Jinzhou, Liaoning, PR China; College of Food Science, Fujian Agriculture and Forestry University, Engineering Research Centre of Fujian-Taiwan Special Marine Food Processing and Nutrition, Ministry of Education, Fuzhou, Fujian, PR China.
| | - Wenhui Zhu
- College of Food Science and Engineering, Bohai University, Jinzhou, Liaoning, PR China.
| | - Xuepeng Li
- College of Food Science and Engineering, Bohai University, Jinzhou, Liaoning, PR China
| | - Yi Zhang
- College of Food Science, Fujian Agriculture and Forestry University, Engineering Research Centre of Fujian-Taiwan Special Marine Food Processing and Nutrition, Ministry of Education, Fuzhou, Fujian, PR China
| | - Jianrong Li
- College of Food Science and Engineering, Bohai University, Jinzhou, Liaoning, PR China
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Zhang S, Zhang X, Xiong Z, Li K, Gao Y, Bu Y, Zheng N, Zhao S, Wang J. Effect of red clover isoflavones on hormone, immune, inflammatory, and plasma biochemistry in lactating dairy cows. Anim Nutr 2024; 16:306-312. [PMID: 38371476 PMCID: PMC10869575 DOI: 10.1016/j.aninu.2023.12.005] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 04/15/2023] [Revised: 12/20/2023] [Accepted: 12/20/2023] [Indexed: 02/20/2024]
Abstract
This study was to conducted to investigate the effect of red clover isoflavones on the health indicated by immune status and blood biochemistry in dairy cows. Sixty-eight healthy Holstein lactating cows were randomly divided into four treatments (n = 17 per treatment) from 5 blocks according to milk yield using a randomized complete block design. No initial differences in parity (2.13 ± 1.21), days in milk (165 ± 21 d), and milk yield (33.93 ± 3.81 kg/d) between groups. Cows were fed the basal diet supplemented with 0, 2, 4, or 8 g/kg red clover extract (RCE) in diet (dry matter based). Feeding, refusal feed weights, and milk yield were recorded three consecutive days in weeks 0, 4, 8, and 12. Blood was collected from the tail vein of the cows on the last day of weeks 4, 8 and 12, 1 h after the morning feeding, and analyzed for hormones, immunoglobulins, inflammatory markers, and markers of liver and kidney activities. The dry matter intake was significantly decreased by 3.7% in the 8 g/kg group (P < 0.05). The fat-corrected milk yield was significantly higher in both of the 2 and 4 g/kg groups (P < 0.01). Plasma estradiol and prolactin showed a quadratic effect with increasing RCE levels, with the highest in the 4 g/kg group (P < 0.05). Plasma tumor necrosis factor (TNF)-α, interleukin (IL)-6, and IL-1β levels decreased linearly with increasing dietary RCE levels. Plasma IL-18 levels showed a quadratic effect with increasing dietary RCE levels, with significantly lower levels in both of the 2 and 4 g/kg groups (P < 0.05). Plasma immunoglobulin A and D-lactic acid levels showed a quadratic effect with increasing dietary RCE levels, with significantly higher level in the 4 g/kg group (P < 0.05). The liver function and kidney activity makers were similar (P > 0.05). These results recommend the supplementation of RCE at a level from 2 to 4 g/kg DM.
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Affiliation(s)
- Shiqi Zhang
- State Key Laboratory of Animal Nutrition, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Xiaoyin Zhang
- State Key Laboratory of Animal Nutrition, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Zhanbo Xiong
- State Key Laboratory of Animal Nutrition, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Kexin Li
- State Key Laboratory of Animal Nutrition, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Yuan Gao
- State Key Laboratory of Animal Nutrition, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Ying Bu
- State Key Laboratory of Animal Nutrition, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Nan Zheng
- State Key Laboratory of Animal Nutrition, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Shengguo Zhao
- State Key Laboratory of Animal Nutrition, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Jiaqi Wang
- State Key Laboratory of Animal Nutrition, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100193, China
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Zhang S, Ma M, Liu Y, Bu Y, Zhang Z, Zhang Y. Circulating Monocytes Phagocytosing Lymphocytes in the Small-Cell Variant of T-Cell Prolymphocytic Leukemia. Turk J Haematol 2024; 41:53-54. [PMID: 38153214 PMCID: PMC10918400 DOI: 10.4274/tjh.galenos.2023.2023.0422] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2023] [Accepted: 12/28/2023] [Indexed: 12/29/2023] Open
Affiliation(s)
- Shuai Zhang
- The District People’s Hospital of Zhangqiu, Department of Emergency, Jinan, China
| | - Meng Ma
- The District People’s Hospital of Zhangqiu, Department of Emergency, Jinan, China
| | - Yanping Liu
- The District People’s Hospital of Zhangqiu, Department of Emergency, Jinan, China
| | - Ying Bu
- The District People’s Hospital of Zhangqiu, Department of Emergency, Jinan, China
| | - Zhe Zhang
- The District People’s Hospital of Zhangqiu, Department of Emergency, Jinan, China
| | - Yun Zhang
- The District People’s Hospital of Zhangqiu, Department of Clinical Laboratory, Jinan, China
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Bu Y, Sun C, Guo J, Zhu W, Li J, Li X, Zhang Y. Identification novel salt-enhancing peptides from largemouth bass and exploration their action mechanism with transmembrane channel-like 4 (TMC4) by molecular simulation. Food Chem 2024; 435:137614. [PMID: 37820400 DOI: 10.1016/j.foodchem.2023.137614] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2023] [Revised: 09/21/2023] [Accepted: 09/27/2023] [Indexed: 10/13/2023]
Abstract
The purpose of this study was to screen and verify salt-enhancing peptides that can effectively reduce sodium consumption from Largemouth bass myosin through virtual hydrolysis, molecular simulation, and sensory evaluation. The human transmembrane channel-like 4 (TMC4) was constructed using Alphafold2, with 93.3 % of amino acids falling within allowed regions. A total of 19 peptides were predicted through virtual hydrolysis and screening. DAF, QIF, RPAL, and IPVM significantly enhanced the saltiness perception, and QIF exhibited the most pronounced effect in enhancing saltiness (P < 0.05). The residues Ala258, Ser546, Ser603, Phe259, Cys265, Glu539, Lys278 and Ser585 were identified as key binding sites. The TMC4-DAF complex achieved stability after 20, 000 ps, exhibiting an average RMSD value of 0.84 nm. DAF consistently displayed fluctuations at approximately 3.05 nm, and the number of hydrogen bonds varied between 3 and 5. These results suggested that Alphafold2 modelling can be used for predicting salt-enhancing peptides.
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Affiliation(s)
- Ying Bu
- College of Food Science and Engineering, Bohai University. National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning 121013, China; Engineering Research Centre of Fujian-Taiwan Special Marine Food Processing and Nutrition, Ministry of Education, Fuzhou 350002, China; College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
| | - Chaonan Sun
- College of Food Science and Engineering, Bohai University. National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning 121013, China
| | - Jiaqi Guo
- College of Food Science and Engineering, Bohai University. National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning 121013, China
| | - Wenhui Zhu
- College of Food Science and Engineering, Bohai University. National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning 121013, China
| | - Jianrong Li
- College of Food Science and Engineering, Bohai University. National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning 121013, China
| | - Xuepeng Li
- College of Food Science and Engineering, Bohai University. National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning 121013, China
| | - Yi Zhang
- Engineering Research Centre of Fujian-Taiwan Special Marine Food Processing and Nutrition, Ministry of Education, Fuzhou 350002, China; College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
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Staplin N, Haynes R, Judge PK, Wanner C, Green JB, Emberson J, Preiss D, Mayne KJ, Ng SYA, Sammons E, Zhu D, Hill M, Stevens W, Wallendszus K, Brenner S, Cheung AK, Liu ZH, Li J, Hooi LS, Liu WJ, Kadowaki T, Nangaku M, Levin A, Cherney D, Maggioni AP, Pontremoli R, Deo R, Goto S, Rossello X, Tuttle KR, Steubl D, Petrini M, Seidi S, Landray MJ, Baigent C, Herrington WG, Abat S, Abd Rahman R, Abdul Cader R, Abdul Hafidz MI, Abdul Wahab MZ, Abdullah NK, Abdul-Samad T, Abe M, Abraham N, Acheampong S, Achiri P, Acosta JA, Adeleke A, Adell V, Adewuyi-Dalton R, Adnan N, Africano A, Agharazii M, Aguilar F, Aguilera A, Ahmad M, Ahmad MK, Ahmad NA, Ahmad NH, Ahmad NI, Ahmad Miswan N, Ahmad Rosdi H, Ahmed I, Ahmed S, Ahmed S, Aiello J, Aitken A, AitSadi R, Aker S, Akimoto S, Akinfolarin A, Akram S, Alberici F, Albert C, Aldrich L, Alegata M, Alexander L, Alfaress S, Alhadj Ali M, Ali A, Ali A, Alicic R, Aliu A, Almaraz R, Almasarwah R, Almeida J, Aloisi A, Al-Rabadi L, Alscher D, Alvarez P, Al-Zeer B, Amat M, Ambrose C, Ammar H, An Y, Andriaccio L, Ansu K, Apostolidi A, Arai N, Araki H, Araki S, Arbi A, Arechiga O, Armstrong S, Arnold T, Aronoff S, Arriaga W, Arroyo J, Arteaga D, Asahara S, Asai A, Asai N, Asano S, Asawa M, Asmee MF, Aucella F, Augustin M, Avery A, Awad A, Awang IY, Awazawa M, Axler A, Ayub W, Azhari Z, Baccaro R, Badin C, Bagwell B, Bahlmann-Kroll E, Bahtar AZ, Baigent C, Bains D, Bajaj H, Baker R, Baldini E, Banas B, Banerjee D, Banno S, Bansal S, Barberi S, Barnes S, Barnini C, Barot C, Barrett K, Barrios R, Bartolomei Mecatti B, Barton I, Barton J, Basily W, Bavanandan S, Baxter A, Becker L, Beddhu S, Beige J, Beigh S, Bell S, Benck U, Beneat A, Bennett A, Bennett D, Benyon S, Berdeprado J, Bergler T, Bergner A, Berry M, Bevilacqua M, Bhairoo J, Bhandari S, Bhandary N, Bhatt A, Bhattarai M, Bhavsar M, Bian W, Bianchini F, Bianco S, Bilous R, Bilton J, Bilucaglia D, Bird C, Birudaraju D, Biscoveanu M, Blake C, Bleakley N, Bocchicchia K, Bodine S, Bodington R, Boedecker S, Bolduc M, Bolton S, Bond C, Boreky F, Boren K, Bouchi R, Bough L, Bovan D, Bowler C, Bowman L, Brar N, Braun C, Breach A, Breitenfeldt M, Brenner S, Brettschneider B, Brewer A, Brewer G, Brindle V, Brioni E, Brown C, Brown H, Brown L, Brown R, Brown S, Browne D, Bruce K, Brueckmann M, Brunskill N, Bryant M, Brzoska M, Bu Y, Buckman C, Budoff M, Bullen M, Burke A, Burnette S, Burston C, Busch M, Bushnell J, Butler S, Büttner C, Byrne C, Caamano A, Cadorna J, Cafiero C, Cagle M, Cai J, Calabrese K, Calvi C, Camilleri B, Camp S, Campbell D, Campbell R, Cao H, Capelli I, Caple M, Caplin B, Cardone A, Carle J, Carnall V, Caroppo M, Carr S, Carraro G, Carson M, Casares P, Castillo C, Castro C, Caudill B, Cejka V, Ceseri M, Cham L, Chamberlain A, Chambers J, Chan CBT, Chan JYM, Chan YC, Chang E, Chang E, Chant T, Chavagnon T, Chellamuthu P, Chen F, Chen J, Chen P, Chen TM, Chen Y, Chen Y, Cheng C, Cheng H, Cheng MC, Cherney D, Cheung AK, Ching CH, Chitalia N, Choksi R, Chukwu C, Chung K, Cianciolo G, Cipressa L, Clark S, Clarke H, Clarke R, Clarke S, Cleveland B, Cole E, Coles H, Condurache L, Connor A, Convery K, Cooper A, Cooper N, Cooper Z, Cooperman L, Cosgrove L, Coutts P, Cowley A, Craik R, Cui G, Cummins T, Dahl N, Dai H, Dajani L, D'Amelio A, Damian E, Damianik K, Danel L, Daniels C, Daniels T, Darbeau S, Darius H, Dasgupta T, Davies J, Davies L, Davis A, Davis J, Davis L, Dayanandan R, Dayi S, Dayrell R, De Nicola L, Debnath S, Deeb W, Degenhardt S, DeGoursey K, Delaney M, Deo R, DeRaad R, Derebail V, Dev D, Devaux M, Dhall P, Dhillon G, Dienes J, Dobre M, Doctolero E, Dodds V, Domingo D, Donaldson D, Donaldson P, Donhauser C, Donley V, Dorestin S, Dorey S, Doulton T, Draganova D, Draxlbauer K, Driver F, Du H, Dube F, Duck T, Dugal T, Dugas J, Dukka H, Dumann H, Durham W, Dursch M, Dykas R, Easow R, Eckrich E, Eden G, Edmerson E, Edwards H, Ee LW, Eguchi J, Ehrl Y, Eichstadt K, Eid W, Eilerman B, Ejima Y, Eldon H, Ellam T, Elliott L, Ellison R, Emberson J, Epp R, Er A, Espino-Obrero M, Estcourt S, Estienne L, Evans G, Evans J, Evans S, Fabbri G, Fajardo-Moser M, Falcone C, Fani F, Faria-Shayler P, Farnia F, Farrugia D, Fechter M, Fellowes D, Feng F, Fernandez J, Ferraro P, Field A, Fikry S, Finch J, Finn H, Fioretto P, Fish R, Fleischer A, Fleming-Brown D, Fletcher L, Flora R, Foellinger C, Foligno N, Forest S, Forghani Z, Forsyth K, Fottrell-Gould D, Fox P, Frankel A, Fraser D, Frazier R, Frederick K, Freking N, French H, Froment A, Fuchs B, Fuessl L, Fujii H, Fujimoto A, Fujita A, Fujita K, Fujita Y, Fukagawa M, Fukao Y, Fukasawa A, Fuller T, Funayama T, Fung E, Furukawa M, Furukawa Y, Furusho M, Gabel S, Gaidu J, Gaiser S, Gallo K, Galloway C, Gambaro G, Gan CC, Gangemi C, Gao M, Garcia K, Garcia M, Garofalo C, Garrity M, Garza A, Gasko S, Gavrila M, Gebeyehu B, Geddes A, Gentile G, George A, George J, Gesualdo L, Ghalli F, Ghanem A, Ghate T, Ghavampour S, Ghazi A, Gherman A, Giebeln-Hudnell U, Gill B, Gillham S, Girakossyan I, Girndt M, Giuffrida A, Glenwright M, Glider T, Gloria R, Glowski D, Goh BL, Goh CB, Gohda T, Goldenberg R, Goldfaden R, Goldsmith C, Golson B, Gonce V, Gong Q, Goodenough B, Goodwin N, Goonasekera M, Gordon A, Gordon J, Gore A, Goto H, Goto S, Goto S, Gowen D, Grace A, Graham J, Grandaliano G, Gray M, Green JB, Greene T, Greenwood G, Grewal B, Grifa R, Griffin D, Griffin S, Grimmer P, Grobovaite E, Grotjahn S, Guerini A, Guest C, Gunda S, Guo B, Guo Q, Haack S, Haase M, Haaser K, Habuki K, Hadley A, Hagan S, Hagge S, Haller H, Ham S, Hamal S, Hamamoto Y, Hamano N, Hamm M, Hanburry A, Haneda M, Hanf C, Hanif W, Hansen J, Hanson L, Hantel S, Haraguchi T, Harding E, Harding T, Hardy C, Hartner C, Harun Z, Harvill L, Hasan A, Hase H, Hasegawa F, Hasegawa T, Hashimoto A, Hashimoto C, Hashimoto M, Hashimoto S, Haskett S, Hauske SJ, Hawfield A, Hayami T, Hayashi M, Hayashi S, Haynes R, Hazara A, Healy C, Hecktman J, Heine G, Henderson H, Henschel R, Hepditch A, Herfurth K, 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Effects of empagliflozin on progression of chronic kidney disease: a prespecified secondary analysis from the empa-kidney trial. Lancet Diabetes Endocrinol 2024; 12:39-50. [PMID: 38061371 PMCID: PMC7615591 DOI: 10.1016/s2213-8587(23)00321-2] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 09/05/2023] [Revised: 10/24/2023] [Accepted: 10/25/2023] [Indexed: 12/23/2023]
Abstract
BACKGROUND Sodium-glucose co-transporter-2 (SGLT2) inhibitors reduce progression of chronic kidney disease and the risk of cardiovascular morbidity and mortality in a wide range of patients. However, their effects on kidney disease progression in some patients with chronic kidney disease are unclear because few clinical kidney outcomes occurred among such patients in the completed trials. In particular, some guidelines stratify their level of recommendation about who should be treated with SGLT2 inhibitors based on diabetes status and albuminuria. We aimed to assess the effects of empagliflozin on progression of chronic kidney disease both overall and among specific types of participants in the EMPA-KIDNEY trial. METHODS EMPA-KIDNEY, a randomised, controlled, phase 3 trial, was conducted at 241 centres in eight countries (Canada, China, Germany, Italy, Japan, Malaysia, the UK, and the USA), and included individuals aged 18 years or older with an estimated glomerular filtration rate (eGFR) of 20 to less than 45 mL/min per 1·73 m2, or with an eGFR of 45 to less than 90 mL/min per 1·73 m2 with a urinary albumin-to-creatinine ratio (uACR) of 200 mg/g or higher. We explored the effects of 10 mg oral empagliflozin once daily versus placebo on the annualised rate of change in estimated glomerular filtration rate (eGFR slope), a tertiary outcome. We studied the acute slope (from randomisation to 2 months) and chronic slope (from 2 months onwards) separately, using shared parameter models to estimate the latter. Analyses were done in all randomly assigned participants by intention to treat. EMPA-KIDNEY is registered at ClinicalTrials.gov, NCT03594110. FINDINGS Between May 15, 2019, and April 16, 2021, 6609 participants were randomly assigned and then followed up for a median of 2·0 years (IQR 1·5-2·4). Prespecified subgroups of eGFR included 2282 (34·5%) participants with an eGFR of less than 30 mL/min per 1·73 m2, 2928 (44·3%) with an eGFR of 30 to less than 45 mL/min per 1·73 m2, and 1399 (21·2%) with an eGFR 45 mL/min per 1·73 m2 or higher. Prespecified subgroups of uACR included 1328 (20·1%) with a uACR of less than 30 mg/g, 1864 (28·2%) with a uACR of 30 to 300 mg/g, and 3417 (51·7%) with a uACR of more than 300 mg/g. Overall, allocation to empagliflozin caused an acute 2·12 mL/min per 1·73 m2 (95% CI 1·83-2·41) reduction in eGFR, equivalent to a 6% (5-6) dip in the first 2 months. After this, it halved the chronic slope from -2·75 to -1·37 mL/min per 1·73 m2 per year (relative difference 50%, 95% CI 42-58). The absolute and relative benefits of empagliflozin on the magnitude of the chronic slope varied significantly depending on diabetes status and baseline levels of eGFR and uACR. In particular, the absolute difference in chronic slopes was lower in patients with lower baseline uACR, but because this group progressed more slowly than those with higher uACR, this translated to a larger relative difference in chronic slopes in this group (86% [36-136] reduction in the chronic slope among those with baseline uACR <30 mg/g compared with a 29% [19-38] reduction for those with baseline uACR ≥2000 mg/g; ptrend<0·0001). INTERPRETATION Empagliflozin slowed the rate of progression of chronic kidney disease among all types of participant in the EMPA-KIDNEY trial, including those with little albuminuria. Albuminuria alone should not be used to determine whether to treat with an SGLT2 inhibitor. FUNDING Boehringer Ingelheim and Eli Lilly.
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Judge PK, Staplin N, Mayne KJ, Wanner C, Green JB, Hauske SJ, Emberson JR, Preiss D, Ng SYA, Roddick AJ, Sammons E, Zhu D, Hill M, Stevens W, Wallendszus K, Brenner S, Cheung AK, Liu ZH, Li J, Hooi LS, Liu WJ, Kadowaki T, Nangaku M, Levin A, Cherney D, Maggioni AP, Pontremoli R, Deo R, Goto S, Rossello X, Tuttle KR, Steubl D, Massey D, Landray MJ, Baigent C, Haynes R, Herrington WG, Abat S, Abd Rahman R, Abdul Cader R, Abdul Hafidz MI, Abdul Wahab MZ, Abdullah NK, Abdul-Samad T, Abe M, Abraham N, Acheampong S, Achiri P, Acosta JA, Adeleke A, Adell V, Adewuyi-Dalton R, Adnan N, Africano A, Agharazii M, Aguilar F, Aguilera A, Ahmad M, Ahmad MK, Ahmad NA, Ahmad NH, Ahmad NI, Ahmad Miswan N, Ahmad Rosdi H, Ahmed I, Ahmed S, Ahmed S, Aiello J, Aitken A, AitSadi R, Aker S, Akimoto S, Akinfolarin A, Akram S, Alberici F, Albert C, Aldrich L, Alegata M, Alexander L, Alfaress S, Alhadj Ali M, Ali A, Ali A, Alicic R, Aliu A, Almaraz R, Almasarwah R, Almeida J, Aloisi A, Al-Rabadi L, Alscher D, 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Impact of primary kidney disease on the effects of empagliflozin in patients with chronic kidney disease: secondary analyses of the EMPA-KIDNEY trial. Lancet Diabetes Endocrinol 2024; 12:51-60. [PMID: 38061372 DOI: 10.1016/s2213-8587(23)00322-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 09/05/2023] [Revised: 10/24/2023] [Accepted: 10/25/2023] [Indexed: 12/23/2023]
Abstract
BACKGROUND The EMPA-KIDNEY trial showed that empagliflozin reduced the risk of the primary composite outcome of kidney disease progression or cardiovascular death in patients with chronic kidney disease mainly through slowing progression. We aimed to assess how effects of empagliflozin might differ by primary kidney disease across its broad population. METHODS EMPA-KIDNEY, a randomised, controlled, phase 3 trial, was conducted at 241 centres in eight countries (Canada, China, Germany, Italy, Japan, Malaysia, the UK, and the USA). Patients were eligible if their estimated glomerular filtration rate (eGFR) was 20 to less than 45 mL/min per 1·73 m2, or 45 to less than 90 mL/min per 1·73 m2 with a urinary albumin-to-creatinine ratio (uACR) of 200 mg/g or higher at screening. They were randomly assigned (1:1) to 10 mg oral empagliflozin once daily or matching placebo. Effects on kidney disease progression (defined as a sustained ≥40% eGFR decline from randomisation, end-stage kidney disease, a sustained eGFR below 10 mL/min per 1·73 m2, or death from kidney failure) were assessed using prespecified Cox models, and eGFR slope analyses used shared parameter models. Subgroup comparisons were performed by including relevant interaction terms in models. EMPA-KIDNEY is registered with ClinicalTrials.gov, NCT03594110. FINDINGS Between May 15, 2019, and April 16, 2021, 6609 participants were randomly assigned and followed up for a median of 2·0 years (IQR 1·5-2·4). Prespecified subgroupings by primary kidney disease included 2057 (31·1%) participants with diabetic kidney disease, 1669 (25·3%) with glomerular disease, 1445 (21·9%) with hypertensive or renovascular disease, and 1438 (21·8%) with other or unknown causes. Kidney disease progression occurred in 384 (11·6%) of 3304 patients in the empagliflozin group and 504 (15·2%) of 3305 patients in the placebo group (hazard ratio 0·71 [95% CI 0·62-0·81]), with no evidence that the relative effect size varied significantly by primary kidney disease (pheterogeneity=0·62). The between-group difference in chronic eGFR slopes (ie, from 2 months to final follow-up) was 1·37 mL/min per 1·73 m2 per year (95% CI 1·16-1·59), representing a 50% (42-58) reduction in the rate of chronic eGFR decline. This relative effect of empagliflozin on chronic eGFR slope was similar in analyses by different primary kidney diseases, including in explorations by type of glomerular disease and diabetes (p values for heterogeneity all >0·1). INTERPRETATION In a broad range of patients with chronic kidney disease at risk of progression, including a wide range of non-diabetic causes of chronic kidney disease, empagliflozin reduced risk of kidney disease progression. Relative effect sizes were broadly similar irrespective of the cause of primary kidney disease, suggesting that SGLT2 inhibitors should be part of a standard of care to minimise risk of kidney failure in chronic kidney disease. FUNDING Boehringer Ingelheim, Eli Lilly, and UK Medical Research Council.
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Wang W, Li W, Bu Y, Li X, Zhu W. Nano Freezing-Thawing of Atlantic Salmon Fillets: Impact on Thermodynamic and Quality Characteristics. Foods 2023; 12:2887. [PMID: 37569156 PMCID: PMC10417646 DOI: 10.3390/foods12152887] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2023] [Revised: 07/23/2023] [Accepted: 07/27/2023] [Indexed: 08/13/2023] Open
Abstract
The presence of magnetic nanoparticles (MNPs) suppresses ice nucleation and growth during freezing and thawing. In this study, the effects of MNPs-assisted cryogenic freezing integrated with MNP-combined microwave thawing (NNMT) on the thermodynamic and quality changes of salmon fillets were investigated. Results have shown that NNMT raises Tg (glass transition temperature) and Tmax (transition temperature), thus improving the storage stability of salmon fillets. MNPs-assisted freezing and thawing treatment, especially NNMT treatment, significantly improved the water holding capacity, texture, color, and other quality characteristics of salmon fillets. In addition, the lipid and protein oxidation degrees of the NNMT treatment were the lowest, while the myofibrillar protein solubility of NNMT was the highest (87.28%). This study demonstrated that NNMT has minimal impact on the freezing-thawing quality of salmon fillets, making it a more suitable option for the preservation of aquatic foods.
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Affiliation(s)
| | | | | | | | - Wenhui Zhu
- College of Food Science and Engineering, Bohai University, No. 19, Keji Road, Jinzhou 121013, China; (W.W.); (W.L.); (Y.B.); (X.L.)
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11
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Bu Y, Zhao Y, Zhou Y, Zhu W, Li J, Li X. Quality and flavor characteristics evaluation of red sea bream surimi powder by different drying techniques. Food Chem 2023; 428:136714. [PMID: 37421665 DOI: 10.1016/j.foodchem.2023.136714] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/07/2023] [Revised: 06/14/2023] [Accepted: 06/22/2023] [Indexed: 07/10/2023]
Abstract
The present study investigated the effects of five different drying methods, namely hot-air drying (HAD), cold-air drying (CAD), microwave combined oven drying (MCOD), infrared radiation drying (IRD) and vacuum freeze drying (VFD) on the physicochemical properties and flavor of red sea bream surimi. The L* value of the VFD treatment group (77.17) was significantly higher compared to other treatments (P < 0.05). The TVB-N content of the five surimi powder remained within an acceptable range. A total of 48 volatile compounds were identified in surimi powder, with the VFD and CAD groups exhibiting superior odor and taste characteristics, as well as a more a more uniformly smooth surface. The gel strength (4402.00 g.mm) and water holding capacity (92.21%) of rehydrated surimi powder in CAD group were the highest, followed by the VFD group. In conclusion, CAD and VFD can be considered as an effective technique for preparing surimi powder.
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Affiliation(s)
- Ying Bu
- College of Food Science and Engineering, Bohai University, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning 121013, China
| | - Yue Zhao
- College of Food Science and Engineering, Bohai University, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning 121013, China
| | - Yang Zhou
- College of Food Science and Engineering, Bohai University, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning 121013, China
| | - Wenhui Zhu
- College of Food Science and Engineering, Bohai University, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning 121013, China.
| | - Jianrong Li
- College of Food Science and Engineering, Bohai University, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning 121013, China
| | - Xuepeng Li
- College of Food Science and Engineering, Bohai University, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning 121013, China.
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12
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Liu Y, Bu Y, Zhu W, Li J, Li X. Effects of divalent mercury on myosin structure of large yellow croaker and its binding mechanism: Multi-spectroscopies and molecular docking. Food Chem 2023; 418:135972. [PMID: 36965387 DOI: 10.1016/j.foodchem.2023.135972] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2022] [Revised: 03/02/2023] [Accepted: 03/15/2023] [Indexed: 03/27/2023]
Abstract
Heavy metals have long biological half-lives and are therefore a major threat to aquatic organisms, especially fish. Divalent mercury (Hg(II)) is an important form from a toxicological viewpoint. In this paper, we studied the interaction mechanism between large yellow croaker myosin and Hg(II) by multi-spectroscopies and molecular docking. Hg(II) had a positive effect on improving the elasticity of myosin gel, and the constant increase of charge would destroy the gel. Hg(II) caused myosin to aggregate, and the protein's apparent structure rapidly increased in length. The content of α-helix obviously decreased, β-turns and β-sheet increased. The myosin and Hg(II) quenching type was static quenching. Thermodynamic analysis suggested hydrogen bonding and van der Waals forces were the main forces for the combination. The molecular docking further confirmed the mechanism of action. This study provides a theoretical guidance for the preventions and control of marine heavy metals.
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Affiliation(s)
- Yingnan Liu
- College of Food Science and Engineering, Bohai University. National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning 121013, China
| | - Ying Bu
- College of Food Science and Engineering, Bohai University. National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning 121013, China
| | - Wenhui Zhu
- College of Food Science and Engineering, Bohai University. National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning 121013, China.
| | - Jianrong Li
- College of Food Science and Engineering, Bohai University. National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning 121013, China
| | - Xuepeng Li
- College of Food Science and Engineering, Bohai University. National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning 121013, China.
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13
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Wang Y, Luan J, Tang X, Zhu W, Xu Y, Bu Y, Li J, Cui F, Li X. Identification of umami peptides based on virtual screening and molecular docking from Atlantic cod ( Gadus morhua). Food Funct 2023; 14:1510-1519. [PMID: 36651848 DOI: 10.1039/d2fo03776a] [Citation(s) in RCA: 8] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
Abstract
Umami peptides have currently become the research focus in the food umami science field and the key direction for umami agent development. This is because umami peptides have good processing characteristics, umami and nutritional values. We here used virtual screening (including online enzymolysis through ExPASy PeptideCutter, bioactivity screening using the PeptideRanker, toxicity and physicochemical property prediction using Innovagen and ToxinPred software), molecular docking, and electronic tongue analysis to identify umami peptides generated from Atlantic cod myosin. Twenty-three putative umami peptides were screened from the myosin. Molecular docking results suggested that these 23 peptides could enter the binding pocket in the T1R3 cavity, wherein Glu128 and Asp196 were the main amino acid residues, and that hydrogen bonding and electrostatic interactions were the main binding forces. Twelve synthetic peptides tested on the electronic tongue exhibited umami taste and a synergistic effect with monosodium glutamate (MSG). Among them, GGR, AGCD, and SGDAW had higher umami intensities than the other peptides, while SGDAW and NDDGW exhibited stronger umami-enhancing capabilities in 0.1% MSG solution. This study offers a method for the rapid screening of umami peptides from marine protein resources and places the foundation for their application in the food industry.
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Affiliation(s)
- Yuanyuan Wang
- College of Food Science and Engineering, Bohai University, Jinzhou, 121013, China. .,School of Food Science and Engineering, Hainan University, Haikou, 570228, China
| | - Junjia Luan
- College of Food Science and Engineering, Bohai University, Jinzhou, 121013, China.
| | - Xuhua Tang
- College of Food Science and Engineering, Bohai University, Jinzhou, 121013, China.
| | - Wenhui Zhu
- College of Food Science and Engineering, Bohai University, Jinzhou, 121013, China.
| | - Yongxia Xu
- College of Food Science and Engineering, Bohai University, Jinzhou, 121013, China.
| | - Ying Bu
- College of Food Science and Engineering, Bohai University, Jinzhou, 121013, China.
| | - Jianrong Li
- College of Food Science and Engineering, Bohai University, Jinzhou, 121013, China.
| | - Fangchao Cui
- College of Food Science and Engineering, Bohai University, Jinzhou, 121013, China.
| | - Xuepeng Li
- College of Food Science and Engineering, Bohai University, Jinzhou, 121013, China. .,Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, Liaoning, 116034, China
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14
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Liu Y, Zhu W, Han M, Bu Y, Li J, Li X. Multi-spectroscopies and molecular simulation insights into the interaction mechanism of bovine serum albumin and syringaldehyde. J Mol Liq 2023. [DOI: 10.1016/j.molliq.2022.121098] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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15
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He W, Han M, Bu Y, Zhu W, Li J, Li X. Flavor mechanism of micro-nanoparticles and correlation analysis between flavor substances in thermoultrasonic treated fishbone soup. Ultrason Sonochem 2023; 93:106299. [PMID: 36652814 PMCID: PMC9853349 DOI: 10.1016/j.ultsonch.2023.106299] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/16/2022] [Revised: 01/02/2023] [Accepted: 01/10/2023] [Indexed: 06/17/2023]
Abstract
To study the physicochemical properties of micro-nanoparticles (MNPs) in thermoultrasonic treated fishbone soup, it was subjected to ultra-filtration with a 100 kDa ultrafiltration membrane to obtain large MNPs (LMNPs) and small MNPs (SMNPs). LMNPs and SMNPs were treated with force-breakers, and the interactions of the MNPs with five characteristic volatile compounds were investigated. LMNPs covered most proteins (222.66 mg/mL) and fatty acids (363.76 mg/g), while SMNPs was mostly soluble small molecules with taste substances like total free amino acids (85.26 mg/g), organic acids (2.55 mg/mL), and 5'-nucleotides (169.17 mg/100 mL). The stability of LMNPs is significantly higher than raw bone soup, and SMNPs can exist stably in the solution. Correlation analysis between flavor substance content and flavor suggested that the overall flavor profile of halibut bone soup was closely related to the content changes of 72 significant influence variables. The binding of LMNPs to characteristic flavor compounds was largely affected by hydrophobic interactions, hydrogen bonds, and ionic effects. While the binding of SMNPs to characteristic flavor compounds was largely determined by hydrophobic interaction and hydrogen bonding. This study explores the characteristics of MNPs and provides the possibility to clarify the interaction mechanism between MNPs and flavor.
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Affiliation(s)
- Wei He
- College of Food Science and Engineering, Bohai University, Jinzhou, Liaoning 121013, China
| | - Menglin Han
- College of Food Science and Engineering, Bohai University, Jinzhou, Liaoning 121013, China
| | - Ying Bu
- College of Food Science and Engineering, Bohai University, Jinzhou, Liaoning 121013, China
| | - Wenhui Zhu
- College of Food Science and Engineering, Bohai University, Jinzhou, Liaoning 121013, China.
| | - Jianrong Li
- College of Food Science and Engineering, Bohai University, Jinzhou, Liaoning 121013, China
| | - Xuepeng Li
- College of Food Science and Engineering, Bohai University, Jinzhou, Liaoning 121013, China.
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16
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Zhu W, Guo H, Han M, Shan C, Bu Y, Li J, Li X. Evaluating the effects of nanoparticles combined ultrasonic-microwave thawing on water holding capacity, oxidation, and protein conformation in jumbo squid (Dosidicus gigas) mantles. Food Chem 2023; 402:134250. [DOI: 10.1016/j.foodchem.2022.134250] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2022] [Revised: 08/14/2022] [Accepted: 09/11/2022] [Indexed: 10/14/2022]
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17
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Zhu W, Tan G, Han M, Bu Y, Li X, Li J. Evaluating the effects of plasma-activated slightly acidic electrolyzed water on bacterial inactivation and quality attributes of Atlantic salmon fillets. INNOV FOOD SCI EMERG 2023. [DOI: 10.1016/j.ifset.2023.103286] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
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18
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Vadivel AA, Pajovic S, Phillips L, Simpson C, Zhang C, Bu Y, Nitz M, Moran M, Hawkins C. CSIG-20. PROTEOGENOMICS PROFILING REVEALS ENRICHED PROTEIN TRANSLATION REGULATORS AS NEW THERAPEUTIC TARGETS IN DIPG. Neuro Oncol 2022. [PMCID: PMC9660939 DOI: 10.1093/neuonc/noac209.169] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
Abstract
Diffuse intrinsic pontine glioma (DIPG) is a devastating brain tumor arising in the brainstems of children. Current therapies are ineffective resulting in a median survival rate of less than one year and it is the leading cause of brain tumor-related death in children. A novel mutation in histone H3 protein (H3K27M) was recently identified as a genetic initiation event and affects global K27 trimethylation on histone H3 proteins and DNA methylation. The epigenetic changes caused by H3K27M mutation suggest the existence of an H3K27M-specific transcriptome and proteome. We investigated DIPG tissues at the multi-omics level including total proteome, phosphoproteome, methylproteome and metabolome by mass spectrometry. A total of 30 patient tumours were profiled to identify differentially expressed proteins, differentially phosphorylated proteins, and differentially methylated proteins in tumour tissues compared to normal brains. We identified 2995 proteins that are differentially regulated, suggesting changes in key oncogenic pathways including negative regulation of apoptosis, translation, and metabolic pathways such as methionine salvage and TCA cycle in DIPG. The deregulation of these metabolic pathways due to the differentially expressed proteins in DIPG cells was confirmed by metabolomics studies. Protein phosphorylation and protein methylation profiling of DIPG implicated that translation-related proteins were the most highly modified (post-translationally) proteins in DIPG tissues. Furthermore, protein translation measured by CyTOF showed higher translation rates in DIPG and immortalized astrocytes carrying H3K27M than their WT counterparts. We investigated the functional consequence of knockdown of the highest methylated translation regulator EEF1A1 and its methyltransferase METTL13. ShRNA knockdown of both, EEF1A and METTL13 in DIPG cells significantly reduced the cell growth. Multi-omics analysis of DIPG highlighted regulation of protein translation as a potential therapeutic target.
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Affiliation(s)
| | | | | | - Craig Simpson
- Hospital for Sick Children, Toronto , Ontario , Canada
| | - Cunjie Zhang
- Hospital for Sick Children, Toronto , Ontario , Canada
| | - Ying Bu
- University of Toronto, Toronto , Ontario , Canada
| | - Mark Nitz
- University of Toronto, Toronto , Ontario , Canada
| | | | - Cynthia Hawkins
- Hospital for Sick Children, University of Toronto , Toronto , USA
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Han M, Bu Y, He W, Zhu W, Li X, Zhang Y. Effects of Different Thermoultrasonic time on Quality Characteristics of Fishbone Broth and Correlation Analysis on Taste Substances. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.17259] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Menglin Han
- College of Food Science and Engineering Bohai University. National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products Jinzhou Liaoning China
| | - Ying Bu
- College of Food Science and Engineering Bohai University. National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products Jinzhou Liaoning China
| | - Wei He
- College of Food Science and Engineering Bohai University. National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products Jinzhou Liaoning China
| | - Wenhui Zhu
- College of Food Science and Engineering Bohai University. National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products Jinzhou Liaoning China
| | - Xuepeng Li
- College of Food Science and Engineering Bohai University. National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products Jinzhou Liaoning China
| | - Yuyu Zhang
- Beijing Key Laboratory of Flavor Chemistry Beijing Technology and Business University (BTBU) Beijing China
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20
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Zhu W, Han M, Bu Y, Li X, Yi S, Xu Y, Li J. Plant polyphenols regulating myoglobin oxidation and color stability in red meat and certain fish: A review. Crit Rev Food Sci Nutr 2022; 64:2276-2288. [PMID: 36102134 DOI: 10.1080/10408398.2022.2122922] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Color is an essential criterion for assessing the freshness, quality, and acceptability of red meat and certain fish with red muscle. Myoglobin (Mb), one of the significant pigment substances, is the uppermost reason to keep the color of red meat. Their oxidation and browning are easy to occur throughout the storage and processing period. Natural antioxidants are substances with antioxidant activity extracted from plants, such as plant polyphenols. Consumers prefer natural antioxidants due to safety concerns and limitations on the use of synthetic antioxidants. In recent years, plant polyphenols have been widely used as antioxidants to slow down the deterioration of product quality due to oxidation. As natural antioxidants, it is necessary to strengthen the researches on the antioxidant mechanism of plant polyphenols to solve the discoloration of red meat and certain fish. A fundamental review of the relationship between Mb oxidation and color stability is discussed. The inhibiting mechanisms of polyphenols on lipid and Mb oxidation are presented and investigated. Meanwhile, this review comprehensively outlines applications of plant polyphenols in improving color stability. This will provide reference and theoretical support for the rational application of plant polyphenols in green meat processing.
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Affiliation(s)
- Wenhui Zhu
- College of Food Science and Engineering, Bohai University, Jinzhou, Liaoning, China
- National and Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning, China
| | - Menglin Han
- College of Food Science and Engineering, Bohai University, Jinzhou, Liaoning, China
- National and Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning, China
| | - Ying Bu
- College of Food Science and Engineering, Bohai University, Jinzhou, Liaoning, China
- National and Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning, China
| | - Xuepeng Li
- College of Food Science and Engineering, Bohai University, Jinzhou, Liaoning, China
- National and Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning, China
| | - Shumin Yi
- College of Food Science and Engineering, Bohai University, Jinzhou, Liaoning, China
- National and Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning, China
| | - Yongxia Xu
- College of Food Science and Engineering, Bohai University, Jinzhou, Liaoning, China
- National and Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning, China
| | - Jianrong Li
- College of Food Science and Engineering, Bohai University, Jinzhou, Liaoning, China
- National and Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning, China
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Li Y, Bu Y, Guo H, Zhu W, Li J, Li X. The drip loss inhibitory mechanism of nanowarming in jumbo squid (Dosidicus gigas) mantles: protein structure and molecular dynamics simulation. J Sci Food Agric 2022; 102:4313-4321. [PMID: 35043406 DOI: 10.1002/jsfa.11783] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/10/2021] [Revised: 01/16/2022] [Accepted: 01/17/2022] [Indexed: 06/14/2023]
Abstract
BACKGROUND The magnetic nanoparticles plus microwave thawing (MNPMT), a new rewarming technology entitled 'nanowarming', can serve as an effective method to achieve rapid and uniform thawing, thus reducing drip loss. The purpose of this study was to decipher the drip loss inhibitory mechanism of MNPMT in jumbo squid (Dosidicus gigas) from the perspectives of protein structure and ice crystal recrystallization. A number of different techniques such as dynamic rheology, Raman spectra, intrinsic fluorescence measurement, and ultraviolet (UV) absorption spectra were conducted to analyze myofibrillar protein conformation and stability of jumbo squid. Scanning electron microscopy (SEM) and myofibrillar fragmentation index (MFI) were used to observe the growth of ice crystals. The interaction between magnetic nanoparticles (MNPs) and ice crystals was studied by using molecular dynamic (MD) simulation. RESULTS MNPMT exhibited the highest storage modulus (G') value at 90 °C, suggesting the protein conformation was more stable. The increase in α-helices, fluorescence intensity and characteristic absorption peak of MNPMT illustrated that MNPMT can effectively maintain the secondary and tertiary structure of the protein. Compared with cold storage thawing (CST) and microwave thawing (MT), the MFI value of MNPMT was significantly decreased (P < 0.01). The result of MD simulation showed that MNPs displayed a tendency to gradually approach the surface of ice crystals, and induced a certain degree of damage to the ice crystal surface, thereby markedly inhibiting ice crystal recrystallization. CONCLUSION MNPMT can reduce the drip loss by keeping the protein conformation stable and inhibiting the recrystallization of ice crystals during the thawing process. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Yue Li
- College of Food Science and Engineering, Bohai University, Jinzhou, Liaoning, China
| | - Ying Bu
- College of Food Science and Engineering, Bohai University, Jinzhou, Liaoning, China
| | - Huifang Guo
- College of Food Science and Engineering, Bohai University, Jinzhou, Liaoning, China
| | - Wenhui Zhu
- College of Food Science and Engineering, Bohai University, Jinzhou, Liaoning, China
| | - Jianrong Li
- Department of Chemistry, Chemical Engineering and Food Safety, Bohai University, Jinzhou, Liaoning, China
| | - Xuepeng Li
- College of Food Science and Engineering, Bohai University, Jinzhou, Liaoning, China
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22
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Bu Y, Liu Y, Luan H, Zhu W, Li X, Li J. Changes in protease activity during fermentation of fish sauce and their correlation with antioxidant activity. J Sci Food Agric 2022; 102:3150-3159. [PMID: 34791675 DOI: 10.1002/jsfa.11658] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/02/2021] [Revised: 10/09/2021] [Accepted: 11/18/2021] [Indexed: 06/13/2023]
Abstract
BACKGROUND Antioxidant activity has been found in fermented fish sauce. In this experiment, the properties of endogenous protease and antioxidant activity were studied in anchovy sauce during fermentation. The correlation between protease activity and antioxidant activity in fermented anchovy sauce was analyzed using the partial least squares (PLS) method. RESULTS The results showed that at least four proteases were present in the endogenous enzyme solution, and the optimum pH values were 2.5, 5.5, 9.0, and 12.5, respectively. The maximum inhibition rate of endogenous protease, from high to low, was: serine protease inhibitor > trypsin inhibitor > aspartic protease inhibitor (pepsin inhibitor) > cysteine protease inhibitor > metalloprotease inhibitor. At the sixth month of fermentation, fish sauce had stronger trypsin, pepsin-like activity, and antioxidant activity. At the ninth month of fermentation, the cathepsin activity was greater. A model correlating changes in protease activity with antioxidant activity suggested that the trypsin and serine protease were the main factors affecting antioxidant activity. CONCLUSION This study reports a model correlating changes in protease activity with the antioxidant activity of fish sauce. It lays a foundation for further exploration of the formation of antioxidant substances and antioxidant effects during the process of fish sauce fermentation. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Ying Bu
- College of Food Science and Engineering, Bohai University. Jinzhou, Liaoning, China
| | - Yingnan Liu
- College of Food Science and Engineering, Bohai University. Jinzhou, Liaoning, China
| | - Hongwei Luan
- College of Food Science and Engineering, Bohai University. Jinzhou, Liaoning, China
| | - Wenhui Zhu
- College of Food Science and Engineering, Bohai University. Jinzhou, Liaoning, China
| | - Xuepeng Li
- College of Food Science and Engineering, Bohai University. Jinzhou, Liaoning, China
| | - Jianrong Li
- College of Food Science and Engineering, Bohai University. Jinzhou, Liaoning, China
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Liu Z, Gao S, Bu Y, Zheng X. Luteolin Protects Cardiomyocytes Cells against Lipopolysaccharide-Induced Apoptosis and Inflammatory Damage by Modulating Nlrp3. Yonsei Med J 2022; 63:220-228. [PMID: 35184424 PMCID: PMC8860941 DOI: 10.3349/ymj.2022.63.3.220] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 05/13/2021] [Revised: 11/23/2021] [Accepted: 11/23/2021] [Indexed: 11/30/2022] Open
Abstract
PURPOSE In this article, we aimed to investigate the influences of luteolin on inflammatory injury to cardiomyocytes induced by lipopolysaccharide (LPS). MATERIALS AND METHODS H9c2 cells were pretreated with different concentrations of luteolin (10, 20, and 50 µM) for 12 h and then stimulated with 10 µg/mL LPS or no LPS for 6 h. Cell viability was detected by CCK-8 assay. Cell apoptosis was determined by flow cytometry. QRT-PCR and Western blotting were utilized to examine mRNA and protein levels. ELISA was used to determine the levels of monocyte chemoattractant protein-1, tumor necrosis factor-alpha, interleukin (IL)-6, IL-1β, and IL-18 in cell supernatants among different groups of H9c2 cells. Immunofluorescence was applied to evaluate reactive oxygen species formation in H9c2 cells. M-mode images of echocardiography, the ejection fraction test, fractional shortening test, end-systolic volume test, and end-diastolic volume test of mouse heart function were obtained by ultrasonic electrocardiogram. RESULTS Luteolin could alleviate inflammatory damage and inflammatory factor expression among LPS-induced H9c2 cells. Additionally, we found that luteolin decreased LPS-stimulated inflammatory damage in H9c2 cells by down-regulating NOD-like receptor family pyrin domain containing 3 (Nlrp3). Luteolin also improved myocardial function in mice treated with LPS and reduced myocardial relaxation. Luteolin reversed myocardial histological abnormalities in mice and reduced inflammation and cardiomyocyte apoptosis. Additionally, luteolin inhibited oxidative stress-mediated myocardial and systemic tissue damage in mice. Finally, luteolin reduced LPS-induced inflammatory damage in mouse cardiomyocytes by down-regulating Nlrp3. CONCLUSION We found that luteolin could reduce inflammatory damage to cardiomyocytes induced by LPS by down-regulating Nlrp3.
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Affiliation(s)
- Zhongfen Liu
- Department of Emergency Medical, The People's Hospital of Zhangqiu District, Jinan, Shandong, China
| | - Shaohua Gao
- Department of Ultrasound, The Traditional Chinese Medical Hospital of Zhangqiu District, Jinan, Shandong, China
| | - Ying Bu
- Department of Emergency Medical, The People's Hospital of Zhangqiu District, Jinan, Shandong, China
| | - Xiaoyan Zheng
- Department of Logistics Support, Jinan Central Hospital, Jinan, Shandong, China.
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Bu Y, He W, Zhu L, Zhu W, Li J, Liu H, Li X. Effects of different wall materials on stability and umami release of microcapsules of Maillard reaction products derived from
Aloididae aloidi. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15341] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Ying Bu
- College of Food Science and Engineering Bohai University National & Local Joint Engineering Research Center of Storage Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products The Fresh Food Storage and Processing Technology Research Institute of Liaoning Provincial Universities Jinzhou Liaoning 121013 China
| | - Wei He
- College of Food Science and Engineering Bohai University National & Local Joint Engineering Research Center of Storage Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products The Fresh Food Storage and Processing Technology Research Institute of Liaoning Provincial Universities Jinzhou Liaoning 121013 China
| | - Lunwei Zhu
- College of Food Science and Engineering Bohai University National & Local Joint Engineering Research Center of Storage Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products The Fresh Food Storage and Processing Technology Research Institute of Liaoning Provincial Universities Jinzhou Liaoning 121013 China
| | - Wenhui Zhu
- College of Food Science and Engineering Bohai University National & Local Joint Engineering Research Center of Storage Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products The Fresh Food Storage and Processing Technology Research Institute of Liaoning Provincial Universities Jinzhou Liaoning 121013 China
| | - Jianrong Li
- College of Food Science and Engineering Bohai University National & Local Joint Engineering Research Center of Storage Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products The Fresh Food Storage and Processing Technology Research Institute of Liaoning Provincial Universities Jinzhou Liaoning 121013 China
| | - He Liu
- College of Food Science and Engineering Bohai University National & Local Joint Engineering Research Center of Storage Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products The Fresh Food Storage and Processing Technology Research Institute of Liaoning Provincial Universities Jinzhou Liaoning 121013 China
| | - Xuepeng Li
- College of Food Science and Engineering Bohai University National & Local Joint Engineering Research Center of Storage Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products The Fresh Food Storage and Processing Technology Research Institute of Liaoning Provincial Universities Jinzhou Liaoning 121013 China
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He W, Zhu W, Bu Y, Wang W, Li X, Li J, Zhang Y. Formation of colloidal micro-nano particles and flavor characteristics of Greenland halibut bone soup. J Food Sci 2021; 87:216-230. [PMID: 34841524 DOI: 10.1111/1750-3841.15979] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2021] [Revised: 10/17/2021] [Accepted: 10/21/2021] [Indexed: 11/30/2022]
Abstract
In this study, halibut bone, a byproduct of Greenland halibut processing, was prepared into a thick soup through a non-frying process. The formation of colloidal micro-nano particles and flavor characteristics in halibut bone soup was explored. The results showed that the nutrients in halibut bones migrated to the soup continuously with the cooking process and reached the highest concentration (total sugars, 38.16 mg/100 ml; water-soluble proteins, 25.71 mg/ml; fatty acids, 2.15 g/100 ml; solids, 1.14 g/100 ml) at 150 min. Taste substances such as organic acids, 5'-nucleotides and total free amino acids (TFAAs) content in halibut bone soup also reached maximum at 150 min. At this time, results for particle size showed that MNPs with uniform size (725.62 nm) were formed, which made the bone soup milky white, stable, and had good tasting. Headspace-gas chromatography-ion mobility spectrometry results showed that a total of 59 volatile substances were detected from the halibut bone soup. The content of volatile flavor substances in the 150 min group was lower than that in the 90-120 min group. Meanwhile, aldehydes and ketones gradually became esters. PRACTICAL APPLICATION: Soup is an indispensable part of the world food culture. In order to increase the added value of Greenland halibut, halibut bone soup was studied in this paper. This study found that halibut bone soup that had not been fried, formed the MNPs and has a more harmonious and pleasant flavor. Thus, non-fried halibut bone soup is a good processing method and can improve economic efficiency.
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Affiliation(s)
- Wei He
- College of Food Science and Engineering, Bohai University, Jinzhou, China
| | - Wenhui Zhu
- College of Food Science and Engineering, Bohai University, Jinzhou, China
| | - Ying Bu
- College of Food Science and Engineering, Bohai University, Jinzhou, China
| | - Wenxuan Wang
- College of Food Science and Engineering, Bohai University, Jinzhou, China
| | - Xuepeng Li
- College of Food Science and Engineering, Bohai University, Jinzhou, China
| | - Jianrong Li
- College of Food Science and Engineering, Bohai University, Jinzhou, China
| | - Yuyu Zhang
- Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University (BTBU), Beijing, China
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26
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Zhu W, Xu W, Han M, Bu Y, Li X, Li J. Preparation, characterization, and gel characteristics of nanoemulsions stabilized with dextran-conjugated clam Meretrix meretrix linnaeus protein isolate. Food Chem 2021; 375:131664. [PMID: 34848094 DOI: 10.1016/j.foodchem.2021.131664] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2021] [Revised: 10/29/2021] [Accepted: 11/20/2021] [Indexed: 12/17/2022]
Abstract
In this study, the stability and flavor characteristics of nanoemulsions prepared with dextran-conjugated Meretrix meretrix clam protein isolate were studied by characterizing particle size, polydispersity index, zeta potential, turbidity, microstructure, e-tongue, e-nose and HS-GC-IMS. Compared with the NCPI (CPI nanoemulsions) and NCPI-Dex Mix (CPI-Dex Mix nanoemulsions), the NCPI-Dex Con (CPI-Dex Con nanoemulsions) has better stability and flavor. The breaking strength and breaking strain of clam sausages were significantly (P > 0.05) affected by the addition of NCPI-Dex Con. The gel strength with 8% NCPI-Dex Con was the highest (5122.08 g‧mm), a 51.07% increase compared with the control group (3390.58 g‧mm). The clam sausages supplemented with the 8% NCPI-Dex Con had the highest sensory score, with the densest and the most uniform gel structure. Therefore, CPI-Dex Con stabilized nanoemulsions could effectively improve the gel property and flavor of the clam sausages.
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Affiliation(s)
- Wenhui Zhu
- College of Food Science and Engineering, Bohai University, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, The Fresh Food Storage and Processing Technology Research Institute of Liaoning Provincial Universities, Jinzhou, Liaoning 121013, China.
| | - Wenting Xu
- College of Food Science and Engineering, Bohai University, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, The Fresh Food Storage and Processing Technology Research Institute of Liaoning Provincial Universities, Jinzhou, Liaoning 121013, China
| | - Menglin Han
- College of Food Science and Engineering, Bohai University, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, The Fresh Food Storage and Processing Technology Research Institute of Liaoning Provincial Universities, Jinzhou, Liaoning 121013, China
| | - Ying Bu
- College of Food Science and Engineering, Bohai University, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, The Fresh Food Storage and Processing Technology Research Institute of Liaoning Provincial Universities, Jinzhou, Liaoning 121013, China
| | - Xuepeng Li
- College of Food Science and Engineering, Bohai University, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, The Fresh Food Storage and Processing Technology Research Institute of Liaoning Provincial Universities, Jinzhou, Liaoning 121013, China
| | - Jianrong Li
- College of Food Science and Engineering, Bohai University, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, The Fresh Food Storage and Processing Technology Research Institute of Liaoning Provincial Universities, Jinzhou, Liaoning 121013, China
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Zhu W, He W, Wang W, Bu Y, Li X, Li J, Zhang Y. Effects of thermoultrasonic treatment on characteristics of micro-nano particles and flavor in Greenland halibut bone soup. Ultrason Sonochem 2021; 79:105785. [PMID: 34653917 PMCID: PMC8527050 DOI: 10.1016/j.ultsonch.2021.105785] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/31/2021] [Revised: 09/26/2021] [Accepted: 10/06/2021] [Indexed: 05/25/2023]
Abstract
In order to investigate the effects of thermoultrasonic treatment (TUT) on the formation of colloidal micro-nano particles (MNPs) and the quality of halibut bone soup, nutrients, particle characteristics, and flavor characteristics were analyzed. The morphology of MNPs was studied using an optical microscope. Results showed that TUT could increase the nutrient content (total sugars, 22.15 mg/100 mL; water soluble proteins, 173.24 mg/mL; fatty acids, 1779.7 mg/100 mL; solids, 3.16 g/100 mL), reduce the particle size (605.92 nm) and interfacial tension. Meanwhile, TUT make the halibut bone soup has better emulsifying characteristics and stability. The contents of flavor substances, such as esters, 5'-nucleotides, organic acids in the halibut bone soup were more abundant, while the contents of hexanal and 1-octen-3-ol and fishy off-flavor were reduced in TUT group. The overall odor and taste outline were more harmonious. Therefore, TUT can be used in the production of high quality fish bone soup, and TUT could be considered as a good deep processing technology for halibut bone and improve economic efficiency.
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Affiliation(s)
- Wenhui Zhu
- College of Food Science and Engineering, Bohai University. Jinzhou, Liaoning 121013, China
| | - Wei He
- College of Food Science and Engineering, Bohai University. Jinzhou, Liaoning 121013, China
| | - Wenxuan Wang
- College of Food Science and Engineering, Bohai University. Jinzhou, Liaoning 121013, China
| | - Ying Bu
- College of Food Science and Engineering, Bohai University. Jinzhou, Liaoning 121013, China.
| | - Xuepeng Li
- College of Food Science and Engineering, Bohai University. Jinzhou, Liaoning 121013, China
| | - Jianrong Li
- College of Food Science and Engineering, Bohai University. Jinzhou, Liaoning 121013, China.
| | - Yuyu Zhang
- Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University (BTBU), Beijing 100048, China
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28
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Bu Y, Liu Y, Luan H, Zhu W, Li X, Li J. Characterization and structure-activity relationship of novel umami peptides isolated from Thai fish sauce. Food Funct 2021; 12:5027-5037. [PMID: 33955998 DOI: 10.1039/d0fo03326j] [Citation(s) in RCA: 22] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Fish sauce has a prominent umami flavor. In this study, umami peptides were isolated, purified and identified from Thai fish sauce, and their structure-activity relationships were analyzed. Six novel umami peptides were characterized and verified by using sensory evaluation and a electronic tongue. Molecular docking with T1R1/T1R3 receptors showed that the interaction forces were mainly hydrogen bonds, electrostatic interaction and van der Waals force. In the constructed three dimensional quantitative structure-activity relationship model (3D-QSAR) model, the regression coefficient (R2) for the degree of dispersion between the predicted molecular and the experimental values of the six peptides was 0.976. The association between the structure and activity of umami peptides was revealed through 3D-QSAR. Results showed that the spatial effect was significant for long chain peptides.
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Affiliation(s)
- Ying Bu
- College of Food Science and Engineering, Bohai University. National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning 121013, China.
| | - Yingnan Liu
- College of Food Science and Engineering, Bohai University. National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning 121013, China.
| | - Hongwei Luan
- College of Food Science and Engineering, Bohai University. National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning 121013, China.
| | - Wenhui Zhu
- College of Food Science and Engineering, Bohai University. National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning 121013, China.
| | - Xuepeng Li
- College of Food Science and Engineering, Bohai University. National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning 121013, China.
| | - Jianrong Li
- College of Food Science and Engineering, Bohai University. National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning 121013, China.
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29
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Zhu W, Luan H, Bu Y, Li X, Li J, Zhang Y. Identification, taste characterization and molecular docking study of novel umami peptides from the Chinese anchovy sauce. J Sci Food Agric 2021; 101:3140-3155. [PMID: 33185275 DOI: 10.1002/jsfa.10943] [Citation(s) in RCA: 30] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/26/2020] [Revised: 10/31/2020] [Accepted: 11/13/2020] [Indexed: 05/21/2023]
Abstract
BACKGROUND Fish sauce has a subtle flavor with prominent umami and salty taste, and is accompanied by a certain sweetness and bitterness. In order to identify a wider range of umami peptides, Chinese southern and northern anchovy sauce were selected for the study. RESULTS Seventeen peptides were obtained by separation and purification, and their taste activity was predicted. Through the taste characterization and descriptive analysis, it was found that the synthesized peptides were umami and umami-enhancing peptides. Seventeen umami peptides were simulated and embedded into the umami receptor T1R1/T1R3 by inserting into the Venus flytrap domain (VFTD) of the T1R3 subunit; the interaction forces were mainly hydrogen bonding, electrostatic interaction, van der Waals force and hydrophobic interaction. According to the docking interaction energies, long-chain peptides may be easier to bind to the receptor than short-chain peptides. Asp196, Glu128 and Glu197 were the main binding sites for docking, and could affect umami synergism. CONCLUSION For the first time, novel umami peptides in Chinese anchovy sauce have been reported. This study is helpful for discovering umami marine resource peptides, and can provide a basis for further understanding the flavor system of anchovy sauce. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Wenhui Zhu
- College of Food Science and Engineering, Bohai University, Jinzhou, China
| | - Hongwei Luan
- College of Food Science and Engineering, Bohai University, Jinzhou, China
| | - Ying Bu
- College of Food Science and Engineering, Bohai University, Jinzhou, China
| | - Xuepeng Li
- College of Food Science and Engineering, Bohai University, Jinzhou, China
| | - Jianrong Li
- College of Food Science and Engineering, Bohai University, Jinzhou, China
| | - Yuyu Zhang
- Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University (BTBU), Beijing, China
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30
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Pitzonka L, Cutler M, Bu Y, Blanco A, Fumero E, Torra A, Smolinski M. 465 Tirbanibulin, a novel anti-proliferative and pro-apoptotic agent for the treatment of actinic keratosis. J Invest Dermatol 2021. [DOI: 10.1016/j.jid.2021.02.489] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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Bu Y, Wang H, Ma X, Han C, Jia X, Zhang J, Liu Y, Peng Y, Yang M, Yu K, Wang C. Untargeted Metabolomic Profiling of the Correlation Between Prognosis Differences and PD-1 Expression in Sepsis: A Preliminary Study. Front Immunol 2021; 12:594270. [PMID: 33868224 PMCID: PMC8046931 DOI: 10.3389/fimmu.2021.594270] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/12/2020] [Accepted: 02/24/2021] [Indexed: 12/14/2022] Open
Abstract
Objectives: The mortality rate of sepsis remains very high. Metabolomic techniques are playing increasingly important roles in diagnosis and treatment in critical care medicine. The purpose of our research was to use untargeted metabolomics to identify and analyze the common differential metabolites among patients with sepsis with differences in their 7-day prognosis and blood PD-1 expression and analyze their correlations with environmental factors. Methods: Plasma samples from 18 patients with sepsis were analyzed by untargeted LC-MS metabolomics. Based on the 7-day prognoses of the sepsis patients or their levels of PD-1 expression on the surface of CD4+ T cells in the blood, we divided the patients into two groups. We used a combination of multidimensional and monodimensional methods for statistical analysis. At the same time, the Spearman correlation analysis method was used to analyze the correlation between the differential metabolites and inflammatory factors. Results: In the positive and negative ionization modes, 16 and 8 differential metabolites were obtained between the 7-day death and survival groups, respectively; 5 and 8 differential metabolites were obtained between the high PD-1 and low PD-1 groups, respectively. We identified three common differential metabolites from the two groups, namely, PC (P-18:0/14:0), 2-ethyl-2-hydroxybutyric acid and glyceraldehyde. Then, we analyzed the correlations between environmental factors and the common differences in metabolites. Among the identified metabolites, 2-ethyl-2-hydroxybutyric acid was positively correlated with the levels of IL-2 and lactic acid (Lac) (P < 0.01 and P < 0.05, respectively). Conclusions: These three metabolites were identified as common differential metabolites between the 7-day prognosis groups and the PD-1 expression level groups of sepsis patients. They may be involved in regulating the expression of PD-1 on the surface of CD4+ T cells through the action of related environmental factors such as IL-2 or Lac, which in turn affects the 7-day prognosis of sepsis patients.
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Affiliation(s)
- Y Bu
- Department of Critical Care Medicine, Harbin Medical University Cancer Hospital, Harbin, China
| | - H Wang
- Department of Critical Care Medicine, The Second Affiliated Hospital of Harbin Medical University, Harbin, China
| | - X Ma
- Department of Critical Care Medicine, The First Affiliated Hospital of Harbin Medical University, Harbin, China
| | - C Han
- Department of Critical Care Medicine, The First Affiliated Hospital of Harbin Medical University, Harbin, China
| | - X Jia
- Department of Critical Care Medicine, The First Affiliated Hospital of Harbin Medical University, Harbin, China
| | - J Zhang
- Department of Critical Care Medicine, The First Affiliated Hospital of Harbin Medical University, Harbin, China
| | - Y Liu
- Department of Critical Care Medicine, Harbin Medical University Cancer Hospital, Harbin, China
| | - Y Peng
- Department of Critical Care Medicine, The First Affiliated Hospital of Harbin Medical University, Harbin, China
| | - M Yang
- Department of Critical Care Medicine, The First Affiliated Hospital of Harbin Medical University, Harbin, China
| | - K Yu
- Department of Critical Care Medicine, The First Affiliated Hospital of Harbin Medical University, Harbin, China
| | - C Wang
- Department of Critical Care Medicine, Harbin Medical University Cancer Hospital, Harbin, China
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Bu Y, Zhu L, Xu W, Zhu W, Liu H, Li J, Li X. Physicochemical and flavour characteristics of Maillard reaction products derived from
Aloididae aloidi
muscle enzymatic hydrolysates coupled with High‐Pressure Processing. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.14802] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Ying Bu
- College of Food Science and Engineering Bohai University No. 19, Keji Road Jinzhou Liaoning121013China
- National & Local Joint Engineering Research Center of Storage Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products No. 19, Keji Road Jinzhou Liaoning121013China
- The Fresh Food Storage and Processing Technology Research Institute of Liaoning Provincial Universities No. 19, Keji Road Jinzhou Liaoning121013China
| | - Lunwei Zhu
- College of Food Science and Engineering Bohai University No. 19, Keji Road Jinzhou Liaoning121013China
- National & Local Joint Engineering Research Center of Storage Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products No. 19, Keji Road Jinzhou Liaoning121013China
- The Fresh Food Storage and Processing Technology Research Institute of Liaoning Provincial Universities No. 19, Keji Road Jinzhou Liaoning121013China
| | - Wenting Xu
- College of Food Science and Engineering Bohai University No. 19, Keji Road Jinzhou Liaoning121013China
- National & Local Joint Engineering Research Center of Storage Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products No. 19, Keji Road Jinzhou Liaoning121013China
- The Fresh Food Storage and Processing Technology Research Institute of Liaoning Provincial Universities No. 19, Keji Road Jinzhou Liaoning121013China
| | - Wenhui Zhu
- College of Food Science and Engineering Bohai University No. 19, Keji Road Jinzhou Liaoning121013China
- National & Local Joint Engineering Research Center of Storage Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products No. 19, Keji Road Jinzhou Liaoning121013China
- The Fresh Food Storage and Processing Technology Research Institute of Liaoning Provincial Universities No. 19, Keji Road Jinzhou Liaoning121013China
| | - He Liu
- College of Food Science and Engineering Bohai University No. 19, Keji Road Jinzhou Liaoning121013China
- National & Local Joint Engineering Research Center of Storage Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products No. 19, Keji Road Jinzhou Liaoning121013China
- The Fresh Food Storage and Processing Technology Research Institute of Liaoning Provincial Universities No. 19, Keji Road Jinzhou Liaoning121013China
| | - Jianrong Li
- College of Food Science and Engineering Bohai University No. 19, Keji Road Jinzhou Liaoning121013China
- National & Local Joint Engineering Research Center of Storage Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products No. 19, Keji Road Jinzhou Liaoning121013China
- The Fresh Food Storage and Processing Technology Research Institute of Liaoning Provincial Universities No. 19, Keji Road Jinzhou Liaoning121013China
| | - Xuepeng Li
- College of Food Science and Engineering Bohai University No. 19, Keji Road Jinzhou Liaoning121013China
- National & Local Joint Engineering Research Center of Storage Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products No. 19, Keji Road Jinzhou Liaoning121013China
- The Fresh Food Storage and Processing Technology Research Institute of Liaoning Provincial Universities No. 19, Keji Road Jinzhou Liaoning121013China
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Zhu W, Luan H, Bu Y, Li J, Li X, Zhang Y. Changes in taste substances during fermentation of fish sauce and the correlation with protease activity. Food Res Int 2021; 144:110349. [PMID: 34053542 DOI: 10.1016/j.foodres.2021.110349] [Citation(s) in RCA: 29] [Impact Index Per Article: 9.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2020] [Revised: 03/20/2021] [Accepted: 03/21/2021] [Indexed: 11/18/2022]
Abstract
Anchovy sauce shows different taste profiles under different fermentation time. The change rules of free amino acids was measured by amino acid analyzer, and other taste substances, such as nucleotides and organic acids in anchovy sauce under different fermentation time were also investigated. Moreover, the correlation between protease activity and taste substances in anchovy sauce fermentation was analyzed by orthogonal partial least squares. Throughout the fermentation process, the taste substances in anchovy sauce increased during early months and then decreased as time increased. The content of amino acid nitrogen, TCA-soluble peptides, 5'-nucleotides (AMP, GMP, IMP) and organic acids (lactic acid, succinic acid) in anchovy sauce increased by 26%, 33%, (45%, 35%, 68%) and (27%, 2%) respectively in comparison with 6 months fermentation. Total amino acid content reached its maximum after 18 months fermentation. Results of electronic tongue demonstrated that the umami of anchovy sauce after 12 months fermentation increased by 17% in comparison with 6 months fermentation. A model correlating changes in protease activity with taste formation suggested that protease activity impacted the content of Ala, Glu, Lys, Asp, Leu, TCA-soluble peptides and succinic acid. This study can provide empirical evidence to guide the efficient processing of anchovy sauce.
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Affiliation(s)
- Wenhui Zhu
- College of Food Science and Engineering, Bohai University. National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning 121013, China.
| | - Hongwei Luan
- College of Food Science and Engineering, Bohai University. National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning 121013, China
| | - Ying Bu
- College of Food Science and Engineering, Bohai University. National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning 121013, China
| | - Jianrong Li
- College of Food Science and Engineering, Bohai University. National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning 121013, China
| | - Xuepeng Li
- College of Food Science and Engineering, Bohai University. National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning 121013, China.
| | - Yuyu Zhang
- Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University (BTBU), Beijing 100048, China
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Zhu W, He W, Wang F, Bu Y, Li X, Li J. Prediction, molecular docking and identification of novel umami hexapeptides derived from Atlantic cod (
Gadus morhua
). Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.14655] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
Affiliation(s)
- Wenhui Zhu
- College of Food Science and Engineering Bohai University Jinzhou Liaoning 121013 China
- National & Local Joint Engineering Research Center of Storage Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products Jinzhou Liaoning 121013 China
- The Fresh Food Storage and Processing Technology Research Institute of Liaoning Provincial Universities Jinzhou Liaoning 121013 China
| | - Wei He
- College of Food Science and Engineering Bohai University Jinzhou Liaoning 121013 China
- National & Local Joint Engineering Research Center of Storage Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products Jinzhou Liaoning 121013 China
- The Fresh Food Storage and Processing Technology Research Institute of Liaoning Provincial Universities Jinzhou Liaoning 121013 China
| | - Fei Wang
- College of Food Science and Engineering Bohai University Jinzhou Liaoning 121013 China
- National & Local Joint Engineering Research Center of Storage Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products Jinzhou Liaoning 121013 China
- The Fresh Food Storage and Processing Technology Research Institute of Liaoning Provincial Universities Jinzhou Liaoning 121013 China
| | - Ying Bu
- College of Food Science and Engineering Bohai University Jinzhou Liaoning 121013 China
- National & Local Joint Engineering Research Center of Storage Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products Jinzhou Liaoning 121013 China
- The Fresh Food Storage and Processing Technology Research Institute of Liaoning Provincial Universities Jinzhou Liaoning 121013 China
| | - Xuepeng Li
- College of Food Science and Engineering Bohai University Jinzhou Liaoning 121013 China
- National & Local Joint Engineering Research Center of Storage Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products Jinzhou Liaoning 121013 China
- The Fresh Food Storage and Processing Technology Research Institute of Liaoning Provincial Universities Jinzhou Liaoning 121013 China
| | - Jianrong Li
- College of Food Science and Engineering Bohai University Jinzhou Liaoning 121013 China
- National & Local Joint Engineering Research Center of Storage Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products Jinzhou Liaoning 121013 China
- The Fresh Food Storage and Processing Technology Research Institute of Liaoning Provincial Universities Jinzhou Liaoning 121013 China
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Chen K, Xin J, Zhang G, Xie H, Luo L, Yuan S, Bu Y, Yang X, Ge Y, Liu C. A combination of three probiotic strains for treatment of acute diarrhoea in hospitalised children: an open label, randomised controlled trial. Benef Microbes 2020; 11:339-346. [PMID: 32720832 DOI: 10.3920/bm2020.0046] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
Abstract
Acute diarrhoea continues to be a leading cause of morbidity, hospitalisation, and mortality worldwide, and probiotics have been proposed as a complementary therapy in the treatment of acute diarrhoea. The goal of this study is to assess the efficacy and safety of three combined probiotic strains, Bifidobacterium lactis Bi-07, Lactobacillus rhamnosus HN001, and Lactobacillus acidophilus NCFM, as an adjunct to rehydration therapy in treatment of acute watery diarrhoea in hospitalised children. Eligible diarrheal children were randomised into intervention group (IG, n=96, conventional treatment for diarrhoea in combination with probiotics) and control group (CG, n=98, conventional treatment for diarrhoea without probiotics). The primary assessments of this study were duration of diarrhoea and hospital stay and improvement in diarrhoea symptoms. Significantly more children in the IG showed improvements in diarrhoea (defined as a decrease of stool frequency to no more than four times per day and an improved stool consistency within 24-48 h after the treatment) than those in the CG (96.9 vs 79.6%, P<0.05). Children supplemented with the mixed strains had a 22.5 h shorter (121.4±13.7 h vs 143.9±19.8 h) mean duration of diarrhoea and 1.2 d shorter hospital stays (5.1±1.2 d vs 6.3±1.4 d) than children only receiving the rehydration therapy (P<0.05). The prevalence of constipation of children in the IG (3.1%) was markedly lower (P<0.05) than that of children in the CG (13.3%) after treatment. In conclusion, the mixture of three probiotic strains given to children aged 1-3 years resulted in shorter durations of diarrhoea and hospitalisation and a higher percentage of improved children.
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Affiliation(s)
- K Chen
- Department of Nutrition, Chengdu Women's & Children's Central Hospital, School of Medicine, University of Electronic Science and Technology of China, No. 1617, Riyue Avenue, Qingyang District, Chengdu, Sichuan 6100131, China P.R
| | - J Xin
- Infinitus (China) Company Ltd., Hangzhou, Zhejiang, China P.R
| | - G Zhang
- Department of Pediatric Intensive Care Unit, Chengdu Women's & Children's Hospital, School of Medicine, University of Electronic Science and Technology of China, Chengdu, Sichuan, China P.R
| | - H Xie
- Department of Pediatrics, Dayi Maternal and Child Health Care Hospital, Chengdu, Sichuan, China P.R
| | - L Luo
- Department of Pediatrics, Dayi Maternal and Child Health Care Hospital, Chengdu, Sichuan, China P.R
| | - S Yuan
- Department of Nutrition, Chengdu Women's & Children's Central Hospital, School of Medicine, University of Electronic Science and Technology of China, No. 1617, Riyue Avenue, Qingyang District, Chengdu, Sichuan 6100131, China P.R
| | - Y Bu
- Department of Pediatrics, Dayi Maternal and Child Health Care Hospital, Chengdu, Sichuan, China P.R
| | - X Yang
- Department of Pediatrics, Dayi Maternal and Child Health Care Hospital, Chengdu, Sichuan, China P.R
| | - Y Ge
- Infinitus (China) Company Ltd., Hangzhou, Zhejiang, China P.R
| | - C Liu
- School of Exercise and Nutritional Sciences, San Diego State University, 5500 Campanile Dr, San Diego, CA 92182-7251, USA
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Zhu W, Zhu L, Yang W, Bu Y, Li J, Li X. Optimization of the Enzymatic Hydrolysis Assisted by Ultra-high Pressure Processing of Alaska Pollock Frame for Improving Flavour. Journal of Aquatic Food Product Technology 2020. [DOI: 10.1080/10498850.2020.1774022] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Affiliation(s)
- Wenhui Zhu
- College of Food Science and Engineering, Bohai University, Jinzhou, Liaoning, China
- National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products. Jinzhou, Liaoning, China
- The Fresh Food Storage and Processing Technology Research Institute of Liaoning Provincial Universities. Jinzhou, Liaoning, China
| | - Lunwei Zhu
- College of Food Science and Engineering, Bohai University, Jinzhou, Liaoning, China
- National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products. Jinzhou, Liaoning, China
- The Fresh Food Storage and Processing Technology Research Institute of Liaoning Provincial Universities. Jinzhou, Liaoning, China
| | - Wanlin Yang
- College of Food Science and Engineering, Bohai University, Jinzhou, Liaoning, China
- National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products. Jinzhou, Liaoning, China
- The Fresh Food Storage and Processing Technology Research Institute of Liaoning Provincial Universities. Jinzhou, Liaoning, China
| | - Ying Bu
- College of Food Science and Engineering, Bohai University, Jinzhou, Liaoning, China
- National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products. Jinzhou, Liaoning, China
- The Fresh Food Storage and Processing Technology Research Institute of Liaoning Provincial Universities. Jinzhou, Liaoning, China
| | - Jianrong Li
- College of Food Science and Engineering, Bohai University, Jinzhou, Liaoning, China
- National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products. Jinzhou, Liaoning, China
- The Fresh Food Storage and Processing Technology Research Institute of Liaoning Provincial Universities. Jinzhou, Liaoning, China
| | - Xuepeng Li
- College of Food Science and Engineering, Bohai University, Jinzhou, Liaoning, China
- National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products. Jinzhou, Liaoning, China
- The Fresh Food Storage and Processing Technology Research Institute of Liaoning Provincial Universities. Jinzhou, Liaoning, China
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Zhu W, Li Y, Bu Y, Li J, Li X. Effects of nanowarming on water holding capacity, oxidation and protein conformation changes in jumbo squid (Dosidicus gigas) mantles. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109511] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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Bu Y, Bao S, Chan M, McWilliams S, Lee Y, Kuo C, Van der Loos M, Ipsiroglu O. SCIT#1 VS. #2: framing the clinical discussion with an automatic skeleton generation algorithm. Sleep Med 2019. [DOI: 10.1016/j.sleep.2019.11.139] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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39
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Xiao K, Chan M, Bu Y, Beyzaei N, Dorffner G, Dück A, Fagundes S, Fagundes D, Klösch G, Kuo C, Paditz E, Schneider B, Silvestri R, Spruyt K, Veer D, Ipsiroglu O, Walters A. Home data collection: developing a framework for an international research network registry. Sleep Med 2019. [DOI: 10.1016/j.sleep.2019.11.1177] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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40
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Tomasky G, Chan M, McWilliams S, Xiao K, Beyzaei N, Bu Y, Kuo C, Klösch G, Ipsiroglu O. Communicating sleep health with a vigilance toolbox: review of the “stroop colour-word task” as a possible “vigilance game”. Sleep Med 2019. [DOI: 10.1016/j.sleep.2019.11.1079] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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41
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Liu R, Chan M, McWilliams S, Xiao K, Kuo C, Bu Y, Klösch G, Ipsiroglu O. Communicating sleep health with a vigilance toolbox: Review of the clinical test “Task-switching paradigm” as a possible “Vigilance game”. Sleep Med 2019. [DOI: 10.1016/j.sleep.2019.11.641] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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42
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Luan H, Zhu W, Li Y, Bu Y, Li X, Xu Y, Yi S, Li J. Preparation and Flavor Characteristics of Alaska Pollock Frame Seasoning Powder by Solid-Phase Maillard Reaction. Journal of Aquatic Food Product Technology 2019. [DOI: 10.1080/10498850.2019.1692398] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Affiliation(s)
- Hongwei Luan
- College of Food Science and Engineering, Bohai University, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, The Fresh Food Storage and Processing Technology Research Institute of Liaoning Provincial Universities, Jinzhou, China
| | - Wenhui Zhu
- College of Food Science and Engineering, Bohai University, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, The Fresh Food Storage and Processing Technology Research Institute of Liaoning Provincial Universities, Jinzhou, China
| | - Yue Li
- College of Food Science and Engineering, Bohai University, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, The Fresh Food Storage and Processing Technology Research Institute of Liaoning Provincial Universities, Jinzhou, China
| | - Ying Bu
- College of Food Science and Engineering, Bohai University, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, The Fresh Food Storage and Processing Technology Research Institute of Liaoning Provincial Universities, Jinzhou, China
| | - Xuepeng Li
- College of Food Science and Engineering, Bohai University, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, The Fresh Food Storage and Processing Technology Research Institute of Liaoning Provincial Universities, Jinzhou, China
| | - Yongxia Xu
- College of Food Science and Engineering, Bohai University, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, The Fresh Food Storage and Processing Technology Research Institute of Liaoning Provincial Universities, Jinzhou, China
| | - Shumin Yi
- College of Food Science and Engineering, Bohai University, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, The Fresh Food Storage and Processing Technology Research Institute of Liaoning Provincial Universities, Jinzhou, China
| | - Jianrong Li
- College of Food Science and Engineering, Bohai University, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, The Fresh Food Storage and Processing Technology Research Institute of Liaoning Provincial Universities, Jinzhou, China
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Wang X, Fan G, Wei F, Bu Y, Huang W. Hyperoside protects rat ovarian granulosa cells against hydrogen peroxide-induced injury by sonic hedgehog signaling pathway. Chem Biol Interact 2019; 310:108759. [DOI: 10.1016/j.cbi.2019.108759] [Citation(s) in RCA: 25] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2019] [Revised: 05/30/2019] [Accepted: 07/18/2019] [Indexed: 12/14/2022]
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Zhu W, Huan H, Bu Y, Li X, Shiuan D, Li J, Sun X. Effects of hydroxyl radical induced oxidation on water holding capacity and protein structure of jumbo squid (
Dosidicus gigas
) mantle. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14123] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Affiliation(s)
- Wenhui Zhu
- College of Food Science and Engineering National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products The Fresh Food Storage and Processing Technology Research Institute of Liaoning Provincial Universities Bohai University Jinzhou Liaoning 121013 China
| | - Haizhen Huan
- College of Food Science and Engineering National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products The Fresh Food Storage and Processing Technology Research Institute of Liaoning Provincial Universities Bohai University Jinzhou Liaoning 121013 China
| | - Ying Bu
- College of Food Science and Engineering National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products The Fresh Food Storage and Processing Technology Research Institute of Liaoning Provincial Universities Bohai University Jinzhou Liaoning 121013 China
| | - Xuepeng Li
- College of Food Science and Engineering National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products The Fresh Food Storage and Processing Technology Research Institute of Liaoning Provincial Universities Bohai University Jinzhou Liaoning 121013 China
| | - David Shiuan
- College of Food Science and Engineering National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products The Fresh Food Storage and Processing Technology Research Institute of Liaoning Provincial Universities Bohai University Jinzhou Liaoning 121013 China
| | - Jianrong Li
- College of Food Science and Engineering National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products The Fresh Food Storage and Processing Technology Research Institute of Liaoning Provincial Universities Bohai University Jinzhou Liaoning 121013 China
| | - Xiaotao Sun
- Beijing Technology and Business University Beijing 100048 China
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Qi X, Liu B, Wu H, Song Q, Jiang J, Bu Y, Rui J, Zou B, Zhou G. Bacterial communities under long-term conventional and transgenic cotton farming systems using V3-V5 and V5-V9 of 16s rDNA. Ecotoxicol Environ Saf 2018; 164:618-628. [PMID: 30165339 DOI: 10.1016/j.ecoenv.2018.08.038] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/12/2018] [Revised: 07/20/2018] [Accepted: 08/10/2018] [Indexed: 06/08/2023]
Abstract
Understanding the community structure of soil microbes is required to evaluate the potential effects of genetically modified (GM) plants on ecological environments. Bacterial communities in soil planted with conventional cotton (CC) and transgenic cultivar (TC) in a natural ecosystem for three years were characterized by 454 pyrosequencing of the V3-V5 and V5-V9 regions of 16S rDNA from June to September 2013. V3-V5 and V5-V9 regions yielded a total of 12,848 and 10,541 OTUs, respectively. The V5-V9 amplicon was additionally used to detect phyla that were poorly sequenced by V3-V5 (such as Chlamydiae, Crenarchaeota and Archaea). Among the species detected by each primer pair, 46% of the species identified from V3-V5 and 60% of those identified from V5-V9 were detected by both primer pairs. Although distinct bacterial compositions existed between the two amplified regions, statistical analysis revealed no significant difference in the diversity indexes or phylogenetic patterns in TC versus compared to those in the CC control. Further, clustering analysis in both regions indicated that there was no unambiguous aggregation in TC compared to that in CC control. Of all 26 phyla detected by both regions, each region detected 2 distinct phyla exhibiting significant variations in abundance. The species unique to each treatment field accounted for less than 27% of all species and were rare taxa (abundance < 0.15%). However, a small fraction of diagnostic taxa with specific ecological functions differed significantly between TC and CC. These differences were not driven by any obvious environmental factors. The results established a comprehensive inventory of the bacterial communities associated with GM plants and indicated that transgenic cotton may not significantly affect soil microorganisms compared with conventional cotton over a three-year period. Furthermore, diagnostic taxa were provided for monitoring the perturbation in soil, but further verification in future studies is required.
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Affiliation(s)
- Xiemin Qi
- Department of Pharmacology, Jinling Hospital, State Key Laboratory of Analytical Chemistry for Life Science, School of Medicine, Nanjing University, Nanjing 210002, China
| | - Biao Liu
- Key Laboratory of Biosafety, Ministry of Environmental Protection of China, Nanjing Institute of Environmental Sciences, Nanjing 210042, China
| | - Haiping Wu
- Huadong Research Institute for Medicine and Biotechnics, Nanjing 210002, China
| | - Qinxin Song
- Department of Pharmacology, Jinling Hospital, State Key Laboratory of Analytical Chemistry for Life Science, School of Medicine, Nanjing University, Nanjing 210002, China; Department of Pharmaceutical Analysis, Jiangsu key lab of drug screening, China Pharmaceutical University, Nanjing 210009, China
| | - Jingwei Jiang
- Department of Pharmaceutical Analysis, Jiangsu key lab of drug screening, China Pharmaceutical University, Nanjing 210009, China
| | - Ying Bu
- Huadong Research Institute for Medicine and Biotechnics, Nanjing 210002, China
| | - Jianzhong Rui
- Department of Pharmacology, Jinling Hospital, State Key Laboratory of Analytical Chemistry for Life Science, School of Medicine, Nanjing University, Nanjing 210002, China
| | - Bingjie Zou
- Department of Pharmacology, Jinling Hospital, State Key Laboratory of Analytical Chemistry for Life Science, School of Medicine, Nanjing University, Nanjing 210002, China.
| | - Guohua Zhou
- Department of Pharmacology, Jinling Hospital, State Key Laboratory of Analytical Chemistry for Life Science, School of Medicine, Nanjing University, Nanjing 210002, China.
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Jia H, Bu Y, Zou B, Wang J, Kumar S, Pitman JL, Zhou G, Song Q. Signal amplification of microRNAs with modified strand displacement-based cycling probe technology. Analyst 2018; 141:6297-6302. [PMID: 27704074 DOI: 10.1039/c6an01024e] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Micro ribose nucleic acids (miRNAs) play an important role in biological processes such as cell differentiation, proliferation and apoptosis. Therefore, miRNAs are potentially a powerful marker for monitoring cancer and diagnosis. Here, we present sensitive signal amplification for miRNAs based on modified cycling probe technology with strand displacement amplification. miRNA was captured by the template coupled with beads, and then the first cycle based on SDA was repeatedly extended to the nicking end, which was produced by the extension reaction of miRNA. The products generated by SDA are captured by a molecular beacon (MB), which is designed to initiate the second amplification cycle, with a similar principle to the cycling probe technology (CPT), which is based on repeated digestion of the DNA-RNA hybrid by the RNase H. After one sample enrichment and two steps of signal amplification, 0.1 pM of let-7a can be detected. The miRNA assay exhibits a great dynamic range of over 100 orders of magnitude and high specificity to clearly discriminate a single base difference in miRNA sequences. This isothermal amplification does not require any special temperature control instrument. The assay is also about signal amplification rather than template amplification, therefore minimising contamination issues. In addition, there is no need for the reverse transcription (RT) process. Thus the amplification is suitable for miRNA detection.
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Affiliation(s)
- Huning Jia
- Department of Pharmacology, Jinling Hospital, State Key Laboratory of Analytical Chemistry for Life Science, Medical School of Nanjing University, Nanjing 210002, China. and Key Laboratory of Drug Quality Control and Pharmacovigilance, Ministry of Education, School of Pharmacy, China Pharmaceutical University, Nanjing 210009, China.
| | - Ying Bu
- Huadong Research Institute for Medicine and Biotechnics, Nanjing, 210002, China
| | - Bingjie Zou
- Department of Pharmacology, Jinling Hospital, State Key Laboratory of Analytical Chemistry for Life Science, Medical School of Nanjing University, Nanjing 210002, China.
| | - Jianping Wang
- Department of Pharmacology, Jinling Hospital, State Key Laboratory of Analytical Chemistry for Life Science, Medical School of Nanjing University, Nanjing 210002, China.
| | - Shalen Kumar
- School of Biological Sciences, Victoria University of Wellington, Wellington 6140, New Zealand
| | - Janet L Pitman
- School of Biological Sciences, Victoria University of Wellington, Wellington 6140, New Zealand
| | - Guohua Zhou
- Department of Pharmacology, Jinling Hospital, State Key Laboratory of Analytical Chemistry for Life Science, Medical School of Nanjing University, Nanjing 210002, China.
| | - Qinxin Song
- Department of Pharmacology, Jinling Hospital, State Key Laboratory of Analytical Chemistry for Life Science, Medical School of Nanjing University, Nanjing 210002, China. and Key Laboratory of Drug Quality Control and Pharmacovigilance, Ministry of Education, School of Pharmacy, China Pharmaceutical University, Nanjing 210009, China.
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Abstract
Objectives The aim of this study was to identify key pathological genes in osteoarthritis (OA). Methods We searched and downloaded mRNA expression data from the Gene Expression Omnibus database to identify differentially expressed genes (DEGs) of joint synovial tissues from OA and normal individuals. Gene Ontology (GO) and Kyoto Encyclopaedia of Genes and Genomes (KEGG) pathway analyses were used to assess the function of identified DEGs. The protein-protein interaction (PPI) network and transcriptional factors (TFs) regulatory network were used to further explore the function of identified DEGs. The quantitative real-time polymerase chain reaction (qRT-PCR) was applied to validate the result of bioinformatics analysis. Electronic validation was performed to verify the expression of selected DEGs. The diagnosis value of identified DEGs was accessed by receiver operating characteristic (ROC) analysis. Results A total of 1085 DEGs were identified. KEGG pathway analysis displayed that Wnt was a significantly enriched signalling pathway. Some hub genes with high interactions such as USP46, CPVL, FKBP5, FOSL2, GADD45B, PTGS1, and ZNF423 were identified in the PPI and TFs network. The results of qRT-PCR showed that GADD45B, ADAMTS1, and TFAM were down-regulated in joint synovial tissues of OA, which was consistent with the bioinformatics analysis. The expression levels of USP46, CPVL, FOSL2, and PTGS1 in electronic validation were compatible with the bio-informatics result. CPVL and TFAM had a potential diagnostic value for OA based on the ROC analysis. Conclusion The deregulated genes including USP46, CPVL, FKBP5, FOSL2, GADD45B, PTGS1, ZNF423, ADAMTS1, and TFAM might be involved in the pathology of OA. Cite this article: X. Zhang, Y. Bu, B. Zhu, Q. Zhao, Z. Lv, B. Li, J. Liu. Global transcriptome analysis to identify critical genes involved in the pathology of osteoarthritis. Bone Joint Res 2018;7:298–307. DOI: 10.1302/2046-3758.74.BJR-2017-0245.R1.
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Affiliation(s)
- X Zhang
- Department of Joint Surgery, Tianjin Hospital, Tianjin, China
| | - Y Bu
- Department of Joint Surgery, Tianjin Hospital, Tianjin, China
| | - B Zhu
- Department of Sports Medicine and Arthroscopic Surgery, Tianjin Hospital, Tianjin, China
| | - Q Zhao
- College of Clinical Medicine, Tianjin Medical University, Tianjin, China
| | - Z Lv
- College of Clinical Medicine, Tianjin Medical University, Tianjin, China
| | - B Li
- Department of Joint Surgery, Tianjin Hospital, Tianjin, China
| | - J Liu
- Department of Joint Surgery, Tianjin Hospital, Tianjin, China
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Bu Y, Xu HX, Li X, Xu WJ, Yin YX, Dai HL, Wang XB, Huang ZJ, Xu PH. A conductive sodium alginate and carboxymethyl chitosan hydrogel doped with polypyrrole for peripheral nerve regeneration. RSC Adv 2018; 8:10806-10817. [PMID: 35541536 PMCID: PMC9078905 DOI: 10.1039/c8ra01059e] [Citation(s) in RCA: 70] [Impact Index Per Article: 11.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2018] [Accepted: 02/22/2018] [Indexed: 12/15/2022] Open
Abstract
Polymer materials with electrically conductive properties have good applications in their respective fields because of their special properties. However, they usually exhibited poor mechanical properties and biocompatibility. In this work, we present a simple approach to prepare conductive sodium alginate (SA) and carboxymethyl chitosan (CMCS) polymer hydrogels (SA/CMCS/PPy) that can provide sufficient help for peripheral nerve regeneration. SA/CMCS hydrogel was cross-linked by calcium ions provided by the sustained release system consisting of d-glucono-δ-lactone (GDL) and superfine calcium carbonate (CaCO3), and the conductivity of the hydrogel was provided by doped with polypyrrole (PPy). Gelation time, swelling ratio, porosity and Young's modulus of the conductive SA/CMCS/PPy hydrogel were adjusted by polypyrrole content, and the conductivity of it was within 2.41 × 10−5 to 8.03 × 10−3 S cm−1. The advantages of conductive hydrogels in cell growth were verified by controlling electrical stimulation of cell experiments, and the hydrogels were also used as a filling material for the nerve conduit in animal experiments. The SA/CMCS/PPy conductive hydrogel showed good biocompatibility and repair features as a bioactive biomaterial, we expect this conductive hydrogel will have a good potential in the neural tissue engineering. Polymer materials with electrically conductive properties have good applications in their respective fields because of their special properties.![]()
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Affiliation(s)
- Ying Bu
- Department of Pharmaceutical Engineering
- School of Chemistry, Chemical Engineering and Life Sciences
- Wuhan University of Technology
- Wuhan 430070
- PR China
| | - Hai-Xing Xu
- Department of Pharmaceutical Engineering
- School of Chemistry, Chemical Engineering and Life Sciences
- Wuhan University of Technology
- Wuhan 430070
- PR China
| | - Xin Li
- Department of Pharmaceutical Engineering
- School of Chemistry, Chemical Engineering and Life Sciences
- Wuhan University of Technology
- Wuhan 430070
- PR China
| | - Wen-Jin Xu
- Department of Pharmaceutical Engineering
- School of Chemistry, Chemical Engineering and Life Sciences
- Wuhan University of Technology
- Wuhan 430070
- PR China
| | - Yi-xia Yin
- Biomedical Materials and Engineering Research Center
- Wuhan University of Technology
- Wuhan 430070
- PR China
| | - Hong-lian Dai
- Biomedical Materials and Engineering Research Center
- Wuhan University of Technology
- Wuhan 430070
- PR China
| | - Xiao-bin Wang
- Wuhan Kanghua Century Pharmaceutical Company
- Wuhan 430070
- PR China
| | - Zhi-Jun Huang
- Department of Pharmaceutical Engineering
- School of Chemistry, Chemical Engineering and Life Sciences
- Wuhan University of Technology
- Wuhan 430070
- PR China
| | - Pei-Hu Xu
- Department of Pharmaceutical Engineering
- School of Chemistry, Chemical Engineering and Life Sciences
- Wuhan University of Technology
- Wuhan 430070
- PR China
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Wan Y, Bu Y, Liu J, Yang J, Cai W, Yin Y, Xu W, Xu P, Zhang J, He M. Correction: pH and reduction-activated polymeric prodrug nanoparticles based on a 6-thioguanine-dialdehyde sodium alginate conjugate for enhanced intracellular drug release in leukemia. Polym Chem 2018. [DOI: 10.1039/c8py90089b] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Correction for ‘pH and reduction-activated polymeric prodrug nanoparticles based on a 6-thioguanine-dialdehyde sodium alginate conjugate for enhanced intracellular drug release in leukemia’ by Yanming Wan et al., Polym. Chem., 2018, DOI: 10.1039/c8py00577j.
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Wan Y, Bu Y, Liu J, Yang J, Cai W, Yin Y, Xu W, Xu P, Zhang J, He M. pH and reduction-activated polymeric prodrug nanoparticles based on a 6-thioguanine-dialdehyde sodium alginate conjugate for enhanced intracellular drug release in leukemia. Polym Chem 2018. [DOI: 10.1039/c8py00577j] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Synthesis schematics of DSA and 6-TG-DSA as well as processes of PPN self-assembly and its pH/GSH dual stimuli-response release of the conjugated 6-TG.
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