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Li Y, Wangjiang T, Sun Z, Shi L, Chen S, Chen L, Guo X, Wu W, Xiong G, Wang L. Inhibition mechanism of crude lipopeptide from Bacillus subtilis against Aeromonas veronii growth, biofilm formation, and spoilage of channel catfish flesh. Food Microbiol 2024; 120:104489. [PMID: 38431332 DOI: 10.1016/j.fm.2024.104489] [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: 11/28/2023] [Revised: 02/05/2024] [Accepted: 02/06/2024] [Indexed: 03/05/2024]
Abstract
Aeromonas veronii is associated with food spoilage and some human diseases, such as diarrhea, gastroenteritis, hemorrhagic septicemia or asymptomatic and even death. This research investigated the mechanism of the growth, biofilm formation, virulence, stress resistance, and spoilage potential of Bacillus subtilis lipopeptide against Aeromonas veronii. Lipopeptides suppressed the transmembrane transport of Aeromonas veronii by changing the cell membrane's permeability, the structure of membrane proteins, and Na+/K+-ATPase. Lipopeptide significantly reduced the activities of succinate dehydrogenase (SDH) and malate dehydrogenase (MDH) by 86.03% and 56.12%, respectively, ultimately slowing Aeromonas veronii growth. Lipopeptides also restrained biofilm formation by inhibiting Aeromonas veronii motivation and extracellular polysaccharide secretion. Lipopeptides downregulated gene transcriptional levels related to the virulence and stress tolerance of Aeromonas veronii. Furthermore, lipopeptides treatment resulted in a considerable decrease in the extracellular protease activity of Aeromonas veronii, which restrained the decomposing of channel catfish flesh. This research provides new insights into lipopeptides for controlling Aeromonas veronii and improving food safety.
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Affiliation(s)
- Yali Li
- Key Laboratory of Agricultural Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, 430064, China; College of Food Science and Technology, Huazhong Agricultural University, Wuhan, 430070, China
| | - Tianqi Wangjiang
- Key Laboratory of Agricultural Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, 430064, China; State Key Laboratory of Tea Plant Biology and Utilization, School of Tea and Food Sciences and Technology, Anhui Agricultural University, Hefei, 230036, China
| | - Zhida Sun
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, 430070, China
| | - Liu Shi
- Key Laboratory of Agricultural Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, 430064, China
| | - Sheng Chen
- Key Laboratory of Agricultural Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, 430064, China
| | - Lang Chen
- Key Laboratory of Agricultural Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, 430064, China
| | - Xiaojia Guo
- Key Laboratory of Agricultural Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, 430064, China
| | - Wenjin Wu
- Key Laboratory of Agricultural Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, 430064, China
| | - Guangquan Xiong
- Key Laboratory of Agricultural Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, 430064, China
| | - Lan Wang
- Key Laboratory of Agricultural Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, 430064, China.
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Liu D, Zhou M, Tan H, Xiong G, Wang L, Shi L, Li C, Wu W, Qiao Y. Metabolomics, volatolomics, and bioinformatics analyses of the effects of ultra-high pressure pretreatment on taste and flavour parameters of cured Culter alburnus. Food Chem 2024; 453:139649. [PMID: 38762947 DOI: 10.1016/j.foodchem.2024.139649] [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: 12/14/2023] [Revised: 05/08/2024] [Accepted: 05/10/2024] [Indexed: 05/21/2024]
Abstract
The effects of ultra-high pressure (UHP) pretreatment (50-250 MPa) on the fish curing were studied. UHP increased the overall volatile compound concentration of cured fish. Among 50-250 MPa five treatment groups, 150 MPa UHP group exhibited the highest total free amino acid content (294.34 mg/100 g) with that of the control group being 92.39 mg/100 g. The activity of cathepsin L was increased under 50-200 MPa UHP treatment (62.28-58.15 U/L), compared with that in the control group (53.80 U/L). UHP treatment resulted in a significant increase in small molecule compounds, especially the amino acid dipeptides and ATP metabolic products. Under UHP treatments, the bacterial phyla Actinobacteriota (1.04-5.25 %), Bacteroidota (0.20-4.47 %), and Deinococcota (0.00-0.05 %) exhibited an increased abundance, and they promoted taste and flavor formation. Our results indicated that UHP is a promising pretreatment method to improve taste and flavour in cured fish by affecting the microorganisms, cathepsin, and proteins.
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Affiliation(s)
- Dongyin Liu
- Key Laboratory of Agricultural Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China; Agro-product Processing Research Sub-center of Hubei Innovation Center of Agriculture Science and Technology, China; Key Laboratory of Food Nutrition and Functional Food of Hainan Province, School of Food Science and Engineering, Hainan University, Haikou 570228, China
| | - Mingzhu Zhou
- Key Laboratory of Agricultural Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China; Agro-product Processing Research Sub-center of Hubei Innovation Center of Agriculture Science and Technology, China; Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, Hubei Provincial Cooperative Innovation Center of Industrial Fermentation, Hubei University of Technology, Wuhan 430068, China
| | - Hongyuan Tan
- Key Laboratory of Agricultural Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China; Agro-product Processing Research Sub-center of Hubei Innovation Center of Agriculture Science and Technology, China; School of Environmental Ecology and Biological Engineering, Wuhan Institute of Technology, Wuhan 430205, China
| | - Guangquan Xiong
- Key Laboratory of Agricultural Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China; Agro-product Processing Research Sub-center of Hubei Innovation Center of Agriculture Science and Technology, China
| | - Lan Wang
- Key Laboratory of Agricultural Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China; Agro-product Processing Research Sub-center of Hubei Innovation Center of Agriculture Science and Technology, China
| | - Liu Shi
- Key Laboratory of Agricultural Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China; Agro-product Processing Research Sub-center of Hubei Innovation Center of Agriculture Science and Technology, China
| | - Chuan Li
- Key Laboratory of Food Nutrition and Functional Food of Hainan Province, School of Food Science and Engineering, Hainan University, Haikou 570228, China
| | - Wenjin Wu
- Key Laboratory of Agricultural Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China; Agro-product Processing Research Sub-center of Hubei Innovation Center of Agriculture Science and Technology, China
| | - Yu Qiao
- Key Laboratory of Agricultural Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China; Agro-product Processing Research Sub-center of Hubei Innovation Center of Agriculture Science and Technology, China.
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Wu Y, Xia Y, Hu A, Xiong G, Wu W, Shi L, Chen L, Guo X, Qiao Y, Liu C, Yin T, Wang L, Chen S. Difference in muscle metabolism caused by metabolism disorder of rainbow trout liver exposed to ammonia stress. Sci Total Environ 2024; 924:171576. [PMID: 38461997 DOI: 10.1016/j.scitotenv.2024.171576] [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: 11/21/2023] [Revised: 03/05/2024] [Accepted: 03/06/2024] [Indexed: 03/12/2024]
Abstract
Ammonia pollution is an important environmental stress factors in water eutrophication. The intrinsic effects of ammonia stress on liver toxicity and muscle quality of rainbow trout were still unclear. In this study, we focused on investigating difference in muscle metabolism caused by metabolism disorder of rainbow trout liver at exposure times of 0, 3, 6, 9 h at 30 mg/L concentrations. Liver transcriptomic analysis revealed that short-term (3 h) ammonia stress inhibited carbohydrate metabolism and glycerophospholipid production but long-term (9 h) ammonia stress inhibited the biosynthesis and degradation of fatty acids, activated pyrimidine metabolism and mismatch repair, lead to DNA strand breakage and cell death, and ultimately caused liver damage. Metabolomic analysis of muscle revealed that ammonia stress promoted the reaction of glutamic acid and ammonia to synthesize glutamine to alleviate ammonia toxicity, and long-term (9 h) ammonia stress inhibited urea cycle, hindering the alleviation of ammonia toxicity. Moreover, it accelerated the consumption of flavor amino acids such as arginine and aspartic acid, and increased the accumulation of bitter substances (xanthine) and odorous substances (histamine). These findings provide valuable insights into the potential risks and hazards of ammonia in eutrophic water bodies subject to rainbow trout.
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Affiliation(s)
- Yiwen Wu
- Key Laboratory of Agricultural Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China
| | - Yuting Xia
- Key Laboratory of Agricultural Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China; School of Bioengineering and Food Science, Hubei University of Technology, Wuhan 430068, China
| | - Ao Hu
- Key Laboratory of Agricultural Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China; School of Bioengineering and Food Science, Hubei University of Technology, Wuhan 430068, China
| | - Guangquan Xiong
- Key Laboratory of Agricultural Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China
| | - Wenjin Wu
- Key Laboratory of Agricultural Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China
| | - Liu Shi
- Key Laboratory of Agricultural Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China
| | - Lang Chen
- Key Laboratory of Agricultural Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China
| | - Xiaojia Guo
- Key Laboratory of Agricultural Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China
| | - Yu Qiao
- Key Laboratory of Agricultural Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China
| | - Chunsheng Liu
- School of Environmental Studies, China University of Geosciences, Wuhan 430074, China
| | - Tao Yin
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Lan Wang
- Key Laboratory of Agricultural Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China.
| | - Sheng Chen
- Key Laboratory of Agricultural Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China.
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Chen M, Ma A, Sun Z, Xie B, Shi L, Chen S, Chen L, Xiong G, Wang L, Wu W. Enhancing activity of food protein-derived peptides: An overview of pretreatment, preparation, and modification methods. Compr Rev Food Sci Food Saf 2023; 22:4698-4733. [PMID: 37732471 DOI: 10.1111/1541-4337.13238] [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: 06/20/2023] [Revised: 08/08/2023] [Accepted: 08/22/2023] [Indexed: 09/22/2023]
Abstract
Food protein-derived peptides have garnered considerable attention due to their potential bioactivities and functional properties. However, the limited activity poses a challenge in effective utilization aspects. To overcome this hurdle, various methods have been explored to enhance the activity of these peptides. This comprehensive review offers an extensive overview of pretreatment, preparation methods, and modification strategies employed to augment the activity of food protein-derived peptides. Additionally, it encompasses a discussion on the current status and future prospects of bioactive peptide applications. The review also addresses the standardization of mass production processes and safety considerations for bioactive peptides while examining the future challenges and opportunities associated with these compounds. This comprehensive review serves as a valuable guide for researchers in the food industry, offering insights and recommendations to optimize the production process of bioactive peptides.
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Affiliation(s)
- Mengting Chen
- Key Laboratory of Agricultural Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, China
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Aimin Ma
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Zhida Sun
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Bijun Xie
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Liu Shi
- Key Laboratory of Agricultural Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, China
- Agro-product Processing Research Sub-center of Hubei Innovation Center of Agriculture Science and Technology, Wuhan, China
| | - Sheng Chen
- Key Laboratory of Agricultural Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, China
- Agro-product Processing Research Sub-center of Hubei Innovation Center of Agriculture Science and Technology, Wuhan, China
| | - Lang Chen
- Key Laboratory of Agricultural Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, China
- Agro-product Processing Research Sub-center of Hubei Innovation Center of Agriculture Science and Technology, Wuhan, China
| | - Guangquan Xiong
- Key Laboratory of Agricultural Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, China
- Agro-product Processing Research Sub-center of Hubei Innovation Center of Agriculture Science and Technology, Wuhan, China
| | - Lan Wang
- Key Laboratory of Agricultural Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, China
- Agro-product Processing Research Sub-center of Hubei Innovation Center of Agriculture Science and Technology, Wuhan, China
| | - Wenjin Wu
- Key Laboratory of Agricultural Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, China
- Agro-product Processing Research Sub-center of Hubei Innovation Center of Agriculture Science and Technology, Wuhan, China
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Li H, Liu W, Liao T, Zheng W, Qiu J, Xiong G, Zu X. Metabolomics and Proteomics Responses of Largemouth Bass ( Micropterus salmoides) Muscle under Organic Selenium Temporary Rearing. Molecules 2023; 28:5298. [PMID: 37513172 PMCID: PMC10383538 DOI: 10.3390/molecules28145298] [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] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2023] [Revised: 07/03/2023] [Accepted: 07/06/2023] [Indexed: 07/30/2023] Open
Abstract
Organic selenium has been widely studied as a nutritional supplement for animal feed. However, there are few studies on the effect of organic selenium on flesh quality. In this study, the effects of organic selenium (yeast selenium (YS), Se 0.002 mg/L) on the metabolism and protein expression in Micropterus salmoides muscle under temporary fasting condition (6 weeks) were investigated. The muscle structure was observed through a microscope, and regulatory pathways were analyzed using proteomics and metabolomics methods. Electron microscopy showed that YS made the muscle fibers of M. salmoides more closely aligned. Differential analysis identified 523 lipid molecules and 268 proteins. The numbers of upregulated and downregulated proteins were 178 and 90, respectively, including metabolism (46.15%), cytoskeleton (11.24%) and immune oxidative stress (9.47%), etc. Integrated analyses revealed that YS enhanced muscle glycolysis, the tricarboxylic acid cycle and oxidative phosphorylation metabolism. In the YS group, the content of eicosapentaenoic acid was increased, and that of docosahexaenoic acid was decreased. YS slowed down protein degradation by downregulating ubiquitin and ubiquitin ligase expression. These results suggest that organic selenium can improve M. salmoides muscle quality through the aforementioned pathways, which provides potential insights into the improvement of the quality of aquatic products, especially fish.
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Affiliation(s)
- Hailan Li
- Key Laboratory of Cold Chain Logistics Technology for Agro-Product, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China
| | - Wenbo Liu
- Key Laboratory of Cold Chain Logistics Technology for Agro-Product, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China
- School of Chemical and Environmental Engineering, Wuhan Institute of Technology, Wuhan 430205, China
| | - Tao Liao
- Key Laboratory of Cold Chain Logistics Technology for Agro-Product, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China
| | - Wei Zheng
- Institute of Agricultural Economics and Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China
| | - Jianhui Qiu
- Key Laboratory of Cold Chain Logistics Technology for Agro-Product, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China
| | - Guangquan Xiong
- Key Laboratory of Cold Chain Logistics Technology for Agro-Product, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China
| | - Xiaoyan Zu
- Key Laboratory of Cold Chain Logistics Technology for Agro-Product, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China
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Qiu L, Luo Q, Bai C, Xiong G, Jin S, Li H, Liao T. Preparation and Characterization of a Biodegradable Film Using Irradiated Chitosan Incorporated with Lysozyme and Carrageenan and Its Application in Crayfish Preservation. Foods 2023; 12:2642. [PMID: 37509734 PMCID: PMC10378868 DOI: 10.3390/foods12142642] [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] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2023] [Revised: 07/04/2023] [Accepted: 07/05/2023] [Indexed: 07/30/2023] Open
Abstract
In this study, a composite film was prepared using irradiated chitosan, lysozyme, and carrageenan for crayfish preservation. First, the chitosan was degraded by gamma rays, with the best antimicrobial properties being found at 100 KGy. By using the response surface method, the components of the composite film were irradiated chitosan (CS) at 0.016 g/mL, lysozyme (LM) at 0.0015 g/mL, and carrageenan (CA) at 0.002 g/mL. When compared to the natural chitosan film, the Fourier-transform infrared spectroscopy (FTIR) and X-ray diffraction (XRD) results demonstrated that the chemical properties of the composite film did not change with the addition of LM and CA, while the physical and antibacterial properties increased, including tensile strength (16.87 → 20.28 N), hydrophobicity (67.9 → 86.3°), and oxygen permeability (31.66 → 24.31 m3·um/m2·day·kPa). Moreover, the antibacterial activity of the films increased with the addition of LM and CA, especially for Shewanella putrefaciens: the zone of inhibition (mm) of CS, CS/LM, and CS/LM/CA was 9.97 ± 0.29, 14.32 ± 0.31, and 14.78 ± 0.21, respectively. Finally, the CS/LM/CA film could preserve crayfish for 10 days at 4 °C, whereas the polyethylene (PE) film could only preserve them for 6 days. Moreover, the composite film was excellent at inhibiting oxidative deterioration (TBARS value: 2.12 mg/kg, day10) and keeping the texture of crayfish muscle. Overall, our results suggested that the CS/LM/CA composite film produced can be applied as a biodegradable film in aquatic product packaging.
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Affiliation(s)
- Liang Qiu
- Hubei Engineering Research Center for Agricultural Products Irradiation, Institute of Agro-Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, 5th Nanhu Avenue, Wuhan 430064, China
- Key Laboratory of Cold Chain Logistics Technology for Agro-Product, Ministry of Agriculture and Rural Affairs, Wuhan 430064, China
| | - Qinghua Luo
- Key Laboratory of Catalysis and Energy Materials Chemistry of Education, Hubei Key Laboratory of Catalysis and Materials Science, South-Central University for Nationalities, Wuhan 430074, China
| | - Chan Bai
- Hubei Engineering Research Center for Agricultural Products Irradiation, Institute of Agro-Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, 5th Nanhu Avenue, Wuhan 430064, China
- Key Laboratory of Cold Chain Logistics Technology for Agro-Product, Ministry of Agriculture and Rural Affairs, Wuhan 430064, China
| | - Guangquan Xiong
- Hubei Engineering Research Center for Agricultural Products Irradiation, Institute of Agro-Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, 5th Nanhu Avenue, Wuhan 430064, China
- Key Laboratory of Cold Chain Logistics Technology for Agro-Product, Ministry of Agriculture and Rural Affairs, Wuhan 430064, China
| | - Shiwei Jin
- Key Laboratory of Catalysis and Energy Materials Chemistry of Education, Hubei Key Laboratory of Catalysis and Materials Science, South-Central University for Nationalities, Wuhan 430074, China
| | - Hailan Li
- Hubei Engineering Research Center for Agricultural Products Irradiation, Institute of Agro-Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, 5th Nanhu Avenue, Wuhan 430064, China
- Key Laboratory of Cold Chain Logistics Technology for Agro-Product, Ministry of Agriculture and Rural Affairs, Wuhan 430064, China
| | - Tao Liao
- Hubei Engineering Research Center for Agricultural Products Irradiation, Institute of Agro-Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, 5th Nanhu Avenue, Wuhan 430064, China
- Key Laboratory of Cold Chain Logistics Technology for Agro-Product, Ministry of Agriculture and Rural Affairs, Wuhan 430064, China
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Liu D, Du L, Huang Q, Zhou M, Xiong G, Li C, Qiao Y, Wu W. Effects of ultrasound treatment on muscle structure, volatile compounds, and small molecule metabolites of salted Culter alburnus fish. Ultrason Sonochem 2023; 97:106440. [PMID: 37230026 DOI: 10.1016/j.ultsonch.2023.106440] [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] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/21/2023] [Revised: 04/22/2023] [Accepted: 05/12/2023] [Indexed: 05/27/2023]
Abstract
This study investigated the effects of ultrasound treatment on the quality of salted Culter alburnus fish. The results showed that with the increasing ultrasound power, the structural degradation of muscle fibers was intensified, and the conformation of myofibrillar protein was significantly changed. The high-power ultrasound treatment group (300 W) had relatively higher thiobarbiturate reactive substance content (0.37 mg malondialdehyde eq/kg) and peroxidation value (0.63 mmol/kg). A total of 66 volatile compounds were identified with obvious differences among groups. The 200 W ultrasound group exhibited fewer fishy substances (Hexanal, 1-Pentene-3-ol, and 1-Octane-3-ol). Compared with control group, ultrasound groups (200, 300 W) contained more umami taste-related amino peptides such as γ-Glu-Met, γ-Glu-Ala, and Asn-pro. In the ultrasound treatment group, L-isoleucine and L-methionine, which may be used as flavor precursors, were significantly down-regulated, while carbohydrates and its metabolites were up-regulated. Amino acid, carbohydrate, and FA (fatty acyls) metabolism products in salted fish were enriched by ultrasound treatment, and those products might ultimately be related to the taste and flavor of salted fish.
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Affiliation(s)
- Dongyin Liu
- Key Laboratory of Agricultural Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China; Key Laboratory of Food Nutrition and Functional Food of Hainan Province, School of Food Science and Engineering, Hainan University, Haikou 570228, China
| | - Liu Du
- Key Laboratory of Agricultural Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China; Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, Hubei Provincial Cooperative Innovation Center of Industrial Fermentation, Hubei University of Technology, Wuhan 430068, China
| | - Qi Huang
- Key Laboratory of Agricultural Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China; Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, Hubei Provincial Cooperative Innovation Center of Industrial Fermentation, Hubei University of Technology, Wuhan 430068, China
| | - Mingzhu Zhou
- Key Laboratory of Agricultural Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China; Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, Hubei Provincial Cooperative Innovation Center of Industrial Fermentation, Hubei University of Technology, Wuhan 430068, China
| | - Guangquan Xiong
- Key Laboratory of Agricultural Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China
| | - Chuan Li
- Key Laboratory of Food Nutrition and Functional Food of Hainan Province, School of Food Science and Engineering, Hainan University, Haikou 570228, China
| | - Yu Qiao
- Key Laboratory of Agricultural Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China.
| | - Wenjin Wu
- Key Laboratory of Agricultural Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China.
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Bai C, Zhu J, Xiong G, Wang W, Wang J, Qiu L, Zhang Q, Liao T. Fortification of puffed biscuits with chitin and crayfish shell: Effect on physicochemical property and starch digestion. Front Nutr 2023; 10:1107488. [PMID: 36998908 PMCID: PMC10045987 DOI: 10.3389/fnut.2023.1107488] [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: 11/25/2022] [Accepted: 02/27/2023] [Indexed: 03/15/2023] Open
Abstract
Chitin is a polysaccharide and possesses numerous beneficial properties such as nontoxicity, biodegradability and biocompatibility, which draws much attention to its applications in food. Crayfish shell is a source of chitin alongside an antioxidants and a potential source of beneficial dietary fiber. In this study, chitin (CH) and crayfish shell (CS) with different concentrations were used to study their impact on pasting characteristics of flour mixture (wheat flour and glutinous rice flour) and influence on physicochemical and starch digestion property of puffed biscuit. The Rapid Visco-Analyzer results showed that the viscosity of powder mixture was decreased with the ratio of CH and CS increased. CH resulted in lowest peak viscosity and breakdown values of mixed powder. It was indicated that increasing amounts of CH and CS led to significantly reduced moisture content, expansion ratio but raised density of biscuits. CH and CS inhibited starch digestion and promoted a remarkable increase (P < 0.05) of resistant starch (RS) content. The hydrolysis kinetic analysis suggested a decelerating influence of CH on the hydrolysis content with lower values of equilibrium hydrolysis percentage (C∞) while CS on hydrolysis rate with lower kinetic constant (K). The estimated glycemic index (eGI) of the CH (15-20%) samples were below 55. These results are of great significance in delaying starch digestion and provided a better choice in design of fried puffed snacks for special crowd with chronic diseases such as diabetes, cardiovascular disease, and obesity.
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Affiliation(s)
- Chan Bai
- Institute of Agro-Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, China
- Key Laboratory of Cold Chain Logistics Technology for Agro-Product, Ministry of Agriculture and Rural Affairs, Beijing, China
| | - Jiguo Zhu
- Institute of Agro-Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, China
- Key Laboratory of Cold Chain Logistics Technology for Agro-Product, Ministry of Agriculture and Rural Affairs, Beijing, China
- School of Petrochemical Science, Lanzhou University of Technology, Lanzhou, China
| | - Guangquan Xiong
- Institute of Agro-Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, China
- Key Laboratory of Cold Chain Logistics Technology for Agro-Product, Ministry of Agriculture and Rural Affairs, Beijing, China
| | - Wenqing Wang
- Institute of Agro-Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, China
- Key Laboratory of Cold Chain Logistics Technology for Agro-Product, Ministry of Agriculture and Rural Affairs, Beijing, China
- School of Petrochemical Science, Lanzhou University of Technology, Lanzhou, China
| | - Juguang Wang
- Institute of Agro-Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, China
- Key Laboratory of Cold Chain Logistics Technology for Agro-Product, Ministry of Agriculture and Rural Affairs, Beijing, China
| | - Liang Qiu
- Institute of Agro-Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, China
- Key Laboratory of Cold Chain Logistics Technology for Agro-Product, Ministry of Agriculture and Rural Affairs, Beijing, China
| | - Qingfang Zhang
- School of Petrochemical Science, Lanzhou University of Technology, Lanzhou, China
| | - Tao Liao
- Institute of Agro-Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, China
- Key Laboratory of Cold Chain Logistics Technology for Agro-Product, Ministry of Agriculture and Rural Affairs, Beijing, China
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9
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Mao S, Zhou J, Hao M, Ding A, Li X, Wu W, Qiao Y, Wang L, Xiong G, Shi L. BP neural network to predict shelf life of channel catfish fillets based on near infrared transmittance (NIT) spectroscopy. Food Packag Shelf Life 2023. [DOI: 10.1016/j.fpsl.2023.101025] [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: 01/15/2023]
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10
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Wu Y, Zhao M, Xia Y, Sun W, Xiong G, Shi L, Qiao Y, Wu W, Ding A, Chen L, Wang L, Chen S. Deterioration of muscle quality caused by ammonia exposure in rainbow trout (Oncorhynchus mykiss). FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102609] [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: 03/31/2023]
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11
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Chen M, Wang L, Zheng C, Ma A, Hu K, Xiang A, Sun Z, Xie B, Xiong G, Shi L, Chen S, Wu W. Novel ACE inhibitory peptides derived from bighead carp (Aristichthys nobilis) hydrolysates: Screening, inhibition mechanisms and the Bioconjugation effect with graphene oxide. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102399] [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: 01/20/2023]
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12
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Chen F, Shen L, Shi X, Deng Y, Qiao Y, Wu W, Xiong G, Wang L, Li X, Ding A, Shi L. Characterization of flavor perception and characteristic aroma of traditional dry-cured fish by flavor omics combined with multivariate statistics. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114240] [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: 12/07/2022]
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13
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Zhou M, Shi G, Deng Y, Wang C, Qiao Y, Xiong G, Wang L, Wu W, Shi L, Ding A. Study on the physicochemical and flavor characteristics of air frying and deep frying shrimp (crayfish) meat. Front Nutr 2022; 9:1022590. [PMID: 36532562 PMCID: PMC9752907 DOI: 10.3389/fnut.2022.1022590] [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] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2022] [Accepted: 11/10/2022] [Indexed: 07/31/2023] Open
Abstract
This study aimed to compare the changes in the quality characteristics of air-fried (AF) shrimp meat and deep-fried (DF) shrimp meat at different frying temperatures (160, 170, 180, 190°C). Results showed that compared with DF, the moisture and fat content of air-fried shrimp meat (AFSM) was lower, while the protein content was higher. At the same frying temperature, the fat content of the AFSM was 4.26-6.58 g/100 g lower than that of the deep-fried shrimp meat (DFSM). The smell of the AFSM and DFSM was significantly different from that of the control group. The results of the electronic tongue showed that each of the two frying methods had its flavor profile. Gas chromatography-ion mobility spectrometry (GC-IMS) identified 48 compounds, and the content of volatile compounds detected in AFSM was lower than that in DFSM. Among them, the highest level of volatile compound content was found in the DF-190. E-2-pentenal, 2-heptenal (E), and methyl 2-methyl butanoate were identified only in DFSM. In addition, a total of 16 free amino acids (FAAs) were detected in shrimp meat. As judged by sensory evaluation, the AFSM at 170°C was the most popular among consumers.
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Affiliation(s)
- Mingzhu Zhou
- Key Laboratory of Cold Chain Logistics Technology for Agro-Product, Ministry of Agriculture and Rural Affairs, Institute of Agro-Product Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, China
- Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, Hubei Provincial Cooperative Innovation Center of Industrial Fermentation, Hubei University of Technology, Wuhan, China
| | - Gangpeng Shi
- Key Laboratory of Cold Chain Logistics Technology for Agro-Product, Ministry of Agriculture and Rural Affairs, Institute of Agro-Product Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, China
- Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, Hubei Provincial Cooperative Innovation Center of Industrial Fermentation, Hubei University of Technology, Wuhan, China
| | - Yi Deng
- Key Laboratory of Cold Chain Logistics Technology for Agro-Product, Ministry of Agriculture and Rural Affairs, Institute of Agro-Product Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, China
- Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, Hubei Provincial Cooperative Innovation Center of Industrial Fermentation, Hubei University of Technology, Wuhan, China
| | - Chao Wang
- Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, Hubei Provincial Cooperative Innovation Center of Industrial Fermentation, Hubei University of Technology, Wuhan, China
| | - Yu Qiao
- Key Laboratory of Cold Chain Logistics Technology for Agro-Product, Ministry of Agriculture and Rural Affairs, Institute of Agro-Product Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, China
| | - Guangquan Xiong
- Key Laboratory of Cold Chain Logistics Technology for Agro-Product, Ministry of Agriculture and Rural Affairs, Institute of Agro-Product Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, China
| | - Lan Wang
- Key Laboratory of Cold Chain Logistics Technology for Agro-Product, Ministry of Agriculture and Rural Affairs, Institute of Agro-Product Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, China
| | - Wenjin Wu
- Key Laboratory of Cold Chain Logistics Technology for Agro-Product, Ministry of Agriculture and Rural Affairs, Institute of Agro-Product Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, China
| | - Liu Shi
- Key Laboratory of Cold Chain Logistics Technology for Agro-Product, Ministry of Agriculture and Rural Affairs, Institute of Agro-Product Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, China
| | - Anzi Ding
- Key Laboratory of Cold Chain Logistics Technology for Agro-Product, Ministry of Agriculture and Rural Affairs, Institute of Agro-Product Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, China
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14
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Wang C, Shi G, Que F, Xia Y, Li X, Yang H, Shi L, Wu W, Ding A, Li X, Qiao Y, Liao L, Kang J, Wang L, Wang L, Xiong G. Effect of microstructure and chemical proximate composition on mechanical properties of Procambarus clarkii shell. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113731] [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: 11/24/2022]
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15
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Ling Y, Zhou M, Qiao Y, Xiong G, Wei L, Wang L, Wu W, Shi L, Ding A, Li X. Effects of Ozone Water Combined With Ultra-High Pressure on Quality and Microorganism of Catfish Fillets (Lctalurus punctatus) During Refrigeration. Front Nutr 2022; 9:880370. [PMID: 35873429 PMCID: PMC9298495 DOI: 10.3389/fnut.2022.880370] [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] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2022] [Accepted: 04/11/2022] [Indexed: 11/23/2022] Open
Abstract
This study described the quality and microbial influence on ozone water (OW) and ultra-high pressure (UHP) processing alone or in combination with refrigerated catfish fillets. The analysis parameters included total volatile base nitrogen (TVBN), thiobarbituric acid reactive substances (TBARs), chromaticity, microbial enumeration, 16S rRNA gene sequencing, electronic nose (E-nose), and sensory score. The study found that compared with the control (CK), ozone water combined with ultra-high pressure (OCU) delayed the accumulation of TVBN and TBARs. The results of sensory evaluation illustrated that OCU obtained a satisfactory overall sensory acceptability. The counting results suggested that compared to CK, OCU significantly (p < 0.05) delayed the stack of TVC, Enterobacteriaceae, Pseudomonas, lactic acid bacteria (LAB), and hydrogen sulfide-producing bacteria (HSPB) during the storage of catfish fillets. The sequencing results reflected that the dominant were Proteobacteria, Firmicutes, Bacteroidetes, and Actinobacteria at the phylum level, and the dominant were Acinetobacter, Pseudomonas, Lelliottia, Serratia, Shewanella, Yersinia, and Aeromonas at the genus level. The dominant was Acinetobacter in initial storage, while Pseudomonas and Shewanella were in anaphase storage. Based on the TVC and TVBN, the shelf life of catfish fillets was extended by at least 3 days compared to the control. In short, the combination of ozone water and ultra-high-pressure processing is a favorable strategy to control microbial quality and delay lipid oxidation during catfish storage.
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Affiliation(s)
- Yuzhao Ling
- Key Laboratory of Cold Chain Logistics Technology for Agro-Product, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, China
- School of Environmental Ecology and Biological Engineering, Wuhan Institute of Technology, Wuhan, China
| | - Mingzhu Zhou
- Key Laboratory of Cold Chain Logistics Technology for Agro-Product, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, China
- School of Bioengineering and Food, Hubei University of Technology, Wuhan, China
| | - Yu Qiao
- Key Laboratory of Cold Chain Logistics Technology for Agro-Product, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, China
- *Correspondence: Yu Qiao,
| | - Guangquan Xiong
- Key Laboratory of Cold Chain Logistics Technology for Agro-Product, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, China
- Guangquan Xiong,
| | - Lingyun Wei
- School of Environmental Ecology and Biological Engineering, Wuhan Institute of Technology, Wuhan, China
| | - Lan Wang
- Key Laboratory of Cold Chain Logistics Technology for Agro-Product, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, China
| | - Wenjin Wu
- Key Laboratory of Cold Chain Logistics Technology for Agro-Product, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, China
| | - Liu Shi
- Key Laboratory of Cold Chain Logistics Technology for Agro-Product, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, China
| | - Anzi Ding
- Key Laboratory of Cold Chain Logistics Technology for Agro-Product, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, China
| | - Xin Li
- Key Laboratory of Cold Chain Logistics Technology for Agro-Product, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, China
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16
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Li X, Li S, Shi G, Xiong G, Shi L, Kang J, Su J, Ding A, Li X, Qiao Y, Liao L, Wang L, Wu W. Quantitative proteomics insights into gel properties changes of myofibrillar protein from Procambarus clarkii under cold stress. Food Chem 2022; 372:130935. [PMID: 34818725 DOI: 10.1016/j.foodchem.2021.130935] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2021] [Revised: 08/15/2021] [Accepted: 08/20/2021] [Indexed: 01/11/2023]
Abstract
The impacts of cold stress (4 ℃ for 0 h, 12 h, 24 h, 36 h and 48 h, respectively) on the components, structural and physical properties of myofibrillar protein (MP) gel from Procambarus clarkii were investigated. The physicochemical analysis indicated the secondary and tertiary structure of MP were unfolding to different degrees after cold stress when compared to the control. The MP gel hardness reached a maximum when the cold stress reached 24 h. Furthermore, the quantitative proteomics results indicated that 20 up-regulated differentially abundant proteins (DAPs) were detected in 24 h when compared to control, specifically include myosin light chain 1 (MLC1) and skeletal muscle actin 6. Additionally, the combined analysis confirmed that MLC1 and skeletal muscle actin 6 might play key roles in hardening shrimp meat under cold stress. The results could provide a theoretical reference for the changes in crayfish muscle quality during cold chain transportation.
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Affiliation(s)
- Xuehong Li
- Institute for Farm Products Processing and Nuclear-Agricultural Technology, Wuhan 430064, China; School of Food and Biological Engineering, Hubei University of Technology, Wuhan 430068, Hubei, China
| | - Shugang Li
- School of Food and Biological Engineering, Hubei University of Technology, Wuhan 430068, Hubei, China; Engineering Research Center of Bio-process, Ministry of Education/School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China
| | - Gangpeng Shi
- Institute for Farm Products Processing and Nuclear-Agricultural Technology, Wuhan 430064, China; School of Food and Biological Engineering, Hubei University of Technology, Wuhan 430068, Hubei, China
| | - Guangquan Xiong
- Institute for Farm Products Processing and Nuclear-Agricultural Technology, Wuhan 430064, China
| | - Liu Shi
- Institute for Farm Products Processing and Nuclear-Agricultural Technology, Wuhan 430064, China
| | - Jun Kang
- Hubei Qianwang Ecological Crayfish Industrial Park Group Corporation, Qianjiang 433100, China
| | - Jing Su
- Hubei Qianwang Ecological Crayfish Industrial Park Group Corporation, Qianjiang 433100, China
| | - Anzi Ding
- Institute for Farm Products Processing and Nuclear-Agricultural Technology, Wuhan 430064, China
| | - Xin Li
- Institute for Farm Products Processing and Nuclear-Agricultural Technology, Wuhan 430064, China
| | - Yu Qiao
- Institute for Farm Products Processing and Nuclear-Agricultural Technology, Wuhan 430064, China
| | - Li Liao
- Institute for Farm Products Processing and Nuclear-Agricultural Technology, Wuhan 430064, China
| | - Lan Wang
- Institute for Farm Products Processing and Nuclear-Agricultural Technology, Wuhan 430064, China.
| | - Wenjin Wu
- Institute for Farm Products Processing and Nuclear-Agricultural Technology, Wuhan 430064, China.
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17
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Wang L, Yang K, Wang X, Wu D, You X, Ma J, Zhang Y, Xiong G, Wang L, Sun W. Gel properties and thermal gelling mechanism in myofibrillar protein of grass carp (
Ctenopharyngodon idellus
) under the synergistic effects of radio frequency combined with magnetic field. J Food Sci 2022; 87:1662-1671. [DOI: 10.1111/1750-3841.16103] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2021] [Revised: 01/13/2022] [Accepted: 02/09/2022] [Indexed: 11/30/2022]
Affiliation(s)
- Limei Wang
- College of Life Science Yangtze University Jingzhou P. R. China
| | - Kun Yang
- College of Life Science Yangtze University Jingzhou P. R. China
| | - Xian Wang
- College of Life Science Yangtze University Jingzhou P. R. China
| | - Di Wu
- College of Life Science Yangtze University Jingzhou P. R. China
| | - Xiaopeng You
- College of Life Science Yangtze University Jingzhou P. R. China
| | - Jing Ma
- College of Life Science Yangtze University Jingzhou P. R. China
| | - Yunhua Zhang
- School of Mechanical Engineering Yangtze University Jingzhou P. R. China
| | - Guangquan Xiong
- Institute for Farm Products Processing and Nuclear‐Agricultural Technology Hubei Academy of Agricultural Science Wuhan P. R. China
| | - Lan Wang
- Institute for Farm Products Processing and Nuclear‐Agricultural Technology Hubei Academy of Agricultural Science Wuhan P. R. China
| | - Weiqing Sun
- College of Life Science Yangtze University Jingzhou P. R. China
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18
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Wu W, Que F, Li X, Shi L, Deng W, Fu X, Xiong G, Sun J, Wang L, Xiong S. Effects of Enzymatic Konjac Glucomannan Hydrolysates on Textural Properties, Microstructure, and Water Distribution of Grass Carp Surimi Gels. Foods 2022; 11:foods11050750. [PMID: 35267383 PMCID: PMC8909482 DOI: 10.3390/foods11050750] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [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: 01/21/2022] [Revised: 02/26/2022] [Accepted: 03/01/2022] [Indexed: 12/04/2022] Open
Abstract
This present work investigated the influence of konjac glucomannan (KGM) enzymatic hydrolysates on the textural properties, microstructure, and water distribution of surimi gel from grass carp (Ctenopharyngodon idellus). The molecular weight (Mw) of KGM enzymatic hydrolyzed by β-dextranase degraded from 149.03 kDa to 36.84 kDa with increasing enzymatic time. In the microstructure of surimi gels, KGM enzymatic hydrolysates with higher Mw showed entangled rigid-chains, while KGM enzymatic hydrolysates with lower Mw (36.84 kDa) exhibited swelled fragments. The hardness of surimi gel with a decline in KGM Mw exhibited first increasing then decreasing trends, while the whiteness of surimi gel increased. When KGM Mw decreased, the immobile water percentage of total signals decreased from 96.7% to 93.6%, and mobile water increased from 3.03% to 6.37%. In particular, the surimi gel with the addition of K2 showed better gel strength and water distributions. KGM enzymatic hydrolysates are expected to be used as a low-calorie healthy gel enhancer in surimi processing.
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Affiliation(s)
- Wenjin Wu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China;
- Institute for Farm Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Science, Wuhan 430064, China; (F.Q.); (X.L.); (L.S.); (G.X.); (J.S.)
| | - Feng Que
- Institute for Farm Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Science, Wuhan 430064, China; (F.Q.); (X.L.); (L.S.); (G.X.); (J.S.)
- Key Laboratory of Fermentation Engineering (Ministry of Education), School of Food and Biological Engineering, Hubei University of Technology, Wuhan 430064, China
| | - Xuehong Li
- Institute for Farm Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Science, Wuhan 430064, China; (F.Q.); (X.L.); (L.S.); (G.X.); (J.S.)
- Key Laboratory of Fermentation Engineering (Ministry of Education), School of Food and Biological Engineering, Hubei University of Technology, Wuhan 430064, China
| | - Liu Shi
- Institute for Farm Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Science, Wuhan 430064, China; (F.Q.); (X.L.); (L.S.); (G.X.); (J.S.)
| | - Wei Deng
- College of Food & Biology Science and Technology, Wuhan Institute of Design and Sciences, Wuhan 430205, China; (W.D.); (X.F.)
| | - Xiaoyan Fu
- College of Food & Biology Science and Technology, Wuhan Institute of Design and Sciences, Wuhan 430205, China; (W.D.); (X.F.)
| | - Guangquan Xiong
- Institute for Farm Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Science, Wuhan 430064, China; (F.Q.); (X.L.); (L.S.); (G.X.); (J.S.)
| | - Jing Sun
- Institute for Farm Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Science, Wuhan 430064, China; (F.Q.); (X.L.); (L.S.); (G.X.); (J.S.)
| | - Lan Wang
- Institute for Farm Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Science, Wuhan 430064, China; (F.Q.); (X.L.); (L.S.); (G.X.); (J.S.)
- Correspondence: (L.W.); (S.X.)
| | - Shanbai Xiong
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China;
- Correspondence: (L.W.); (S.X.)
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19
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Zhao M, You X, Wu Y, Wang L, Wu W, Shi L, Sun W, Xiong G. Acute heat stress during transportation deteriorated the qualities of rainbow trout (Oncorhynchus mykiss) fillets during chilling storage and its relief attempt by ascorbic acid. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112844] [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: 11/29/2022]
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20
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Huang H, Wang L, Xiong G, Shi L, Li X, Ding A, Qiao Y, Yang Y, Wu W. Influence of bleeding on myoglobin and meat quality changes of Channel catfish muscle during freeze‐thaw cycles. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15877] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Han Huang
- Institute for Agricultural Products Processing and Nuclear‐Agricultural Technology Hubei Academy of Agricultural Sciences Wuhan China
| | - Lan Wang
- Institute for Agricultural Products Processing and Nuclear‐Agricultural Technology Hubei Academy of Agricultural Sciences Wuhan China
| | - Guangquan Xiong
- Institute for Agricultural Products Processing and Nuclear‐Agricultural Technology Hubei Academy of Agricultural Sciences Wuhan China
| | - Liu Shi
- Institute for Agricultural Products Processing and Nuclear‐Agricultural Technology Hubei Academy of Agricultural Sciences Wuhan China
| | - Xin Li
- Institute for Agricultural Products Processing and Nuclear‐Agricultural Technology Hubei Academy of Agricultural Sciences Wuhan China
| | - Anzi Ding
- Institute for Agricultural Products Processing and Nuclear‐Agricultural Technology Hubei Academy of Agricultural Sciences Wuhan China
| | - Yu Qiao
- Institute for Agricultural Products Processing and Nuclear‐Agricultural Technology Hubei Academy of Agricultural Sciences Wuhan China
| | - Yuping Yang
- Wuhan Institute for Drug and Medical Device Control Wuhan Hubei China
| | - Wenjing Wu
- Institute for Agricultural Products Processing and Nuclear‐Agricultural Technology Hubei Academy of Agricultural Sciences Wuhan China
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21
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Shi L, Li X, Xiong G, Wu W, Ding A, Qiao Y, Liao L, Chen D, Wang L. Correlation analysis of microstructure, protein pattern, and thermal properties of Procambarus clarkia subjected to different cryogenic treatments. Food Sci Nutr 2021; 9:4946-4951. [PMID: 34532006 PMCID: PMC8441338 DOI: 10.1002/fsn3.2445] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2020] [Revised: 05/25/2021] [Accepted: 06/11/2021] [Indexed: 11/12/2022] Open
Abstract
The objective of this work was to investigate the freezing and storage temperature (-80 and -18℃) on the microstructure, protein pattern, and thermal properties of red swamp crayfish after one-week storage, and a Pearson correlation analysis was performed among these attributes. After cryogenic treatments for short-term storage, Tp (pretein denaturation temperature) was significantly raised (p < .05) except for samples frozen at -80℃ prior to store at -18℃ (-80/-18). Samples frozen and stored at -80℃ (-80/-80) had lower number and sum area of white regions in histology, higher intensity of most protein bands in sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) image, and relatively higher Tp and ΔH (p < .05), while -80/-18 samples had lower intensity of most protein bands and TP 2, and higher number and sum area of white regions and ΔH 2 (p < .05). Pearson's analysis results showed the intensive TN T and MLC 1 band could be potentially considered as the markers of tissue integrity and protein degradation. Therefore, the three attributes could be applied to comprehensively assess the quality of frozen aquatic products, and -80/-80 treatment was appropriate for crayfish preservation.
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Affiliation(s)
- Liu Shi
- Key Laboratory of Refrigeration and Conditioning Aquatic Products ProcessingMinistry of Agriculture and Rural AffairsXiamenChina
- Institute of Agricultural Products Processing and Nuclear‐ agricultural TechnologyHubei Academy of Agricultural Sciences / Farm Products Processing Research Sub‐center of Hubei Innovation Center of Agriculture Science and TechnologyWuhanChina
| | - Xin Li
- Key Laboratory of Refrigeration and Conditioning Aquatic Products ProcessingMinistry of Agriculture and Rural AffairsXiamenChina
- Institute of Agricultural Products Processing and Nuclear‐ agricultural TechnologyHubei Academy of Agricultural Sciences / Farm Products Processing Research Sub‐center of Hubei Innovation Center of Agriculture Science and TechnologyWuhanChina
| | - Guangquan Xiong
- Institute of Agricultural Products Processing and Nuclear‐ agricultural TechnologyHubei Academy of Agricultural Sciences / Farm Products Processing Research Sub‐center of Hubei Innovation Center of Agriculture Science and TechnologyWuhanChina
| | - Wenjin Wu
- Institute of Agricultural Products Processing and Nuclear‐ agricultural TechnologyHubei Academy of Agricultural Sciences / Farm Products Processing Research Sub‐center of Hubei Innovation Center of Agriculture Science and TechnologyWuhanChina
| | - Anzi Ding
- Institute of Agricultural Products Processing and Nuclear‐ agricultural TechnologyHubei Academy of Agricultural Sciences / Farm Products Processing Research Sub‐center of Hubei Innovation Center of Agriculture Science and TechnologyWuhanChina
| | - Yu Qiao
- Institute of Agricultural Products Processing and Nuclear‐ agricultural TechnologyHubei Academy of Agricultural Sciences / Farm Products Processing Research Sub‐center of Hubei Innovation Center of Agriculture Science and TechnologyWuhanChina
| | - Li Liao
- Institute of Agricultural Products Processing and Nuclear‐ agricultural TechnologyHubei Academy of Agricultural Sciences / Farm Products Processing Research Sub‐center of Hubei Innovation Center of Agriculture Science and TechnologyWuhanChina
| | - Dongqing Chen
- Key Laboratory of Refrigeration and Conditioning Aquatic Products ProcessingMinistry of Agriculture and Rural AffairsXiamenChina
- Fujian Anjoy Food CoLtd, XiamenChina
| | - Lan Wang
- Institute of Agricultural Products Processing and Nuclear‐ agricultural TechnologyHubei Academy of Agricultural Sciences / Farm Products Processing Research Sub‐center of Hubei Innovation Center of Agriculture Science and TechnologyWuhanChina
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Shi G, Zhou M, Wang L, Xiao Z, Shi L, Jiao C, Wu W, Li X, Wang J, Qiao Y, Liao L, Ding A, Xiong G. The effect of gamma and electron beam irradiation on the structural and physicochemical properties of myofibrillar protein and myosin from grass carp. J Food Biochem 2021; 45:e13828. [PMID: 34180068 DOI: 10.1111/jfbc.13828] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [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: 03/07/2021] [Revised: 04/28/2021] [Accepted: 06/02/2021] [Indexed: 11/29/2022]
Abstract
Myofibrillar protein (MPS) and myosin (MS) from grass carp was irradiated by γ-ray and electron beam (EB) irradiation with different dose (2, 4, 6, 8, and 10 kGy). The changes in the physicochemical properties (solubility, Ca2+ -ATPase activity, total and reactive sulfhydryl content, surface hydrophobicity [S0 -ANS]), and structure of MPS and MS were investigated in the present work. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis analysis revealed that there were degradation and aggregation of MPS and MS caused by irradiation, and the disappearance of myosin heavy chains (MHC) irradiated by EB was earlier than that of irradiated by γ-ray. As compared with MPS, the extracted MS was more easily destroyed. With the increase of irradiation dose, the particle size, solubility, Ca2+ -ATPase activity, and SH content of MPS and MS decreased (p < .05), while the S0 -ANS first increased and then decreased. Two-way analysis of variance results suggested that the degree of protein denaturation depends on the irradiation mode and dose. Compared with γ-ray irradiation, the EB irradiation had a greater impact on the physicochemical properties of MPS and MS.
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Affiliation(s)
- Gangpeng Shi
- Institute for farm Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Science, Wuhan, China
- School of bioengineering and Food Science, Hubei University of Technology, Wuhan, China
| | - Mingzhu Zhou
- Institute for farm Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Science, Wuhan, China
- School of bioengineering and Food Science, Hubei University of Technology, Wuhan, China
| | - Lan Wang
- Institute for farm Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Science, Wuhan, China
| | - Zihao Xiao
- College of Life Science, Yangtze University, Jingzhou, China
| | - Liu Shi
- Institute for farm Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Science, Wuhan, China
| | - Chunhai Jiao
- Institute for farm Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Science, Wuhan, China
| | - Wenjin Wu
- Institute for farm Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Science, Wuhan, China
| | - Xin Li
- Institute for farm Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Science, Wuhan, China
| | - Jun Wang
- Institute for farm Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Science, Wuhan, China
| | - Yu Qiao
- Institute for farm Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Science, Wuhan, China
| | - Li Liao
- Institute for farm Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Science, Wuhan, China
| | - Anzi Ding
- Institute for farm Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Science, Wuhan, China
| | - Guangquan Xiong
- Institute for farm Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Science, Wuhan, China
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Huang H, Xiong G, Shi L, Wu W, Li X, Qiao Y, Liao L, Ding A, Wang L. Application of HVEF treatment in bacteriostasis against Acinetobacter radioresistens. Food Control 2021. [DOI: 10.1016/j.foodcont.2021.107914] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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Xiong G, Tao L, Ma WJ, Gong MJ, Zhao L, Shen LJ, Long CL, Zhang DY, Zhang YY, Wei GH. Urine-derived stem cells for the therapy of diabetic nephropathy mouse model. Eur Rev Med Pharmacol Sci 2021; 24:1316-1324. [PMID: 32096161 DOI: 10.26355/eurrev_202002_20189] [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] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
Abstract
OBJECTIVE Diabetic nephropathy (DN) is one of the most representative diabetic microangiopathy complications. So far, there have been no satisfactory therapeutic strategies, and the injection of stem cells provides a target for DN therapy. PATIENTS AND METHODS Urine-derived stem cells (USCs) were obtained from 9 healthy men. 24 mice were randomly and equally divided into control group, DN model group, DN+hUSC group (treated with USCs for 3 times). Hematoxylin-eosin (HE) and Masson staining were used to detect histological changes of kidney injury. Creatinine and blood urea nitrogen (BUN) were measured to assess renal function. Besides, myofibroblast accumulation, macrophage infiltration, cell proliferation, and oxidative stress were detected by immunohistochemical analysis. RESULTS Compared with DN model group, DN+hUSC group showed lower function loss, cell infiltration, and oxidative stress, as well as less renal fibrosis, histological damage, and cell proliferation. CONCLUSIONS USC can alleviate inflammation and oxidative stress, reduce renal interstitial fibrosis, improve renal tissue structure and protect renal function through paracrine effect.
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Affiliation(s)
- G Xiong
- Department of Urology; Chongqing Key Laboratory of Children Urogenital Development and Tissue Engineering; Ministry of Education Key Laboratory of Child Development and Disorders; National Clinical Research Center for Child Health and Disorders; China International Science and Technology Cooperation base of Child development and Critical Disorders; Chongqing Key Laboratory of Pediatrics; Children's Hospital of Chongqing Medical University, Chongqing, China.
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Ding A, Zhu M, Qian X, Shi L, Huang H, Xiong G, Wang J, Wang L. Effect of fatty acids on the flavor formation of fish sauce. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.110259] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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26
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Wang L, Wang X, Ma J, Yang K, Feng X, You X, Wang S, Zhang Y, Xiong G, Wang L, Sun W. Effects of radio frequency heating on water distribution and structural properties of grass carp myofibrillar protein gel. Food Chem 2020; 343:128557. [PMID: 33199125 DOI: 10.1016/j.foodchem.2020.128557] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [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: 05/06/2020] [Revised: 09/27/2020] [Accepted: 11/01/2020] [Indexed: 11/28/2022]
Abstract
This study explored effects of radio frequency (RF, 27.12 MHz, 3 kW) heating replacing the first stage (electrode gaps of 120, 140 and 160 mm) or/and the second stage (95 mm) of the water bath heating on water distribution and structural characteristics of grass carp myofibrillar proteins gels. Compared with control, RF heating (140) during the first stage significantly reduced the total time to prepare gels from 70 min to 45.3 min and increased springiness and water holding capacity from 62.9% to 68.3%. It may be attributed to the appropriate RF heating contributing to α-helix turning into random coil and cross-linking via hydrophobic interactions and disulfide bonds, thus forming smooth gels with clear network structures. Structural changes further affected water distribution (immobilized water increasing from 97.8% to 98.7%). Namely, RF (140 mm) heating improved water distribution and structural characteristics of gels, which provided basic information for RF heating surimi gels.
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Affiliation(s)
- Limei Wang
- College of Life Science, Yangtze University, Jingzhou, Hubei 434023, PR China.
| | - Xian Wang
- College of Life Science, Yangtze University, Jingzhou, Hubei 434023, PR China.
| | - Jing Ma
- College of Life Science, Yangtze University, Jingzhou, Hubei 434023, PR China.
| | - Kun Yang
- College of Life Science, Yangtze University, Jingzhou, Hubei 434023, PR China.
| | - Xiaolong Feng
- College of Life Science, Yangtze University, Jingzhou, Hubei 434023, PR China.
| | - Xiaopeng You
- College of Life Science, Yangtze University, Jingzhou, Hubei 434023, PR China; Institute for Farm Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Science, Wuhan, Hubei, 430064, PR China.
| | - Shaojin Wang
- College of Mechanical and Electronic Engineering Northwest A&F University, Yangling 712100, China.
| | - Yunhua Zhang
- School of Mechanical Engineering, Yangtze University, Jingzhou, Hubei 434023, PR China.
| | - Guangquan Xiong
- Institute for Farm Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Science, Wuhan, Hubei, 430064, PR China.
| | - Lan Wang
- Institute for Farm Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Science, Wuhan, Hubei, 430064, PR China.
| | - Weiqing Sun
- College of Life Science, Yangtze University, Jingzhou, Hubei 434023, PR China.
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Shi L, Xiong G, Yin T, Ding A, Li X, Wu W, Qiao Y, Liao L, Jiao C, Wang L. Effects of ultra-high pressure treatment on the protein denaturation and water properties of red swamp crayfish (Procambarus clarkia). Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.110124] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
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28
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Wang L, Xia M, Zhou Y, Wang X, Ma J, Xiong G, Wang L, Wang S, Sun W. Gel properties of grass carp myofibrillar protein modified by low-frequency magnetic field during two-stage water bath heating. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105920] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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29
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Huang H, Sun W, Xiong G, Shi L, Jiao C, Wu W, Li X, Qiao Y, Liao L, Ding A, Wang L. Effects of HVEF treatment on microbial communities and physicochemical properties of catfish fillets during chilled storage. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109667] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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30
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Wang L, Shi L, Jiao C, Qiao Y, Wu W, Li X, Wang J, Ding A, Liao L, Xiong G. Effect of Ultrasound Combined with Ozone Water Pretreatment on the Bacterial Communities and the Physicochemical Properties of Red Swamp Crayfish Meat (Procambarus clarkii). FOOD BIOPROCESS TECH 2020. [DOI: 10.1007/s11947-020-02518-6] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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31
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Shi L, Yin T, Xiong G, Ding A, Li X, Wu W, Qiao Y, Liao L, Wang J, Wang L. Microstructure and physicochemical properties: Effect of pre-chilling and storage time on the quality of Channel catfish during frozen storage. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109606] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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32
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Kong M, Lu Z, Zhong C, Gao Q, Zhou X, Chen R, Xiong G, Hao L, Yang X, Yang N. A higher level of total bile acid in early mid-pregnancy is associated with an increased risk of gestational diabetes mellitus: a prospective cohort study in Wuhan, China. J Endocrinol Invest 2020; 43:1097-1103. [PMID: 32086784 DOI: 10.1007/s40618-020-01196-7] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 11/15/2019] [Accepted: 02/06/2020] [Indexed: 12/12/2022]
Abstract
PURPOSE To assess the longitudinal associations between maternal total bile acid (TBA) levels during early mid-pregnancy and the subsequent risk of gestational diabetes mellitus (GDM). METHODS In a prospective cohort study, pregnant women who were enrolled prior to gestational week 16 were followed until delivery. TBA levels were tested during weeks 14-18 of gestation. Using logistic regression, we analyzed the associations between quartiles of TBA and GDM based on a 75-g oral glucose tolerance test (OGTT) at 24-28 gestational weeks. RESULTS The GDM rate was 7.9% (114/1441). The mean TBA level was higher in women with GDM than in those without GDM (2.1 ± 2.0 vs 1.5 ± 1.0 µmol/L, P = 0.000). The highest TBA level quartile (2.1-10.7 µmol/L) had a 1.78-fold (95% CI 1.01, 3.14) increased risk of GDM compared with that of the lowest quartile (0.0-0.8 µmol/L) after adjusting for pre-pregnancy body mass index (BMI), gestational, age at TBA test and other confounders. High TBA levels were involved in the fasting glucose level rather than that at 1 h and 2 h after OGTT in all participants. CONCLUSIONS Pregnant women with higher serum TBA levels during early mid-pregnancy have a higher risk of developing GDM. TBA may be a new risk factor for GDM.
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Affiliation(s)
- M Kong
- Department of Medical Laboratory, The Central Hospital of Wuhan, Tongji Medical College, Huazhong University of Science and Technology, Wuhan, 430014, Hubei, China
| | - Z Lu
- Department of Medical Laboratory, The Central Hospital of Wuhan, Tongji Medical College, Huazhong University of Science and Technology, Wuhan, 430014, Hubei, China
| | - C Zhong
- Department of Nutrition and Food Hygiene, Hubei Key Laboratory of Food Nutrition and Safety, MOE Key Laboratory of Environment and Health, School of Public Health, Tongji Medical College, Huazhong University of Science and Technology, 13 Hangkong Road, Wuhan, 430030, Hubei, China
| | - Q Gao
- Department of Nutrition and Food Hygiene, Hubei Key Laboratory of Food Nutrition and Safety, MOE Key Laboratory of Environment and Health, School of Public Health, Tongji Medical College, Huazhong University of Science and Technology, 13 Hangkong Road, Wuhan, 430030, Hubei, China
| | - X Zhou
- Department of Nutrition and Food Hygiene, Hubei Key Laboratory of Food Nutrition and Safety, MOE Key Laboratory of Environment and Health, School of Public Health, Tongji Medical College, Huazhong University of Science and Technology, 13 Hangkong Road, Wuhan, 430030, Hubei, China
| | - R Chen
- Department of Nutrition and Food Hygiene, Hubei Key Laboratory of Food Nutrition and Safety, MOE Key Laboratory of Environment and Health, School of Public Health, Tongji Medical College, Huazhong University of Science and Technology, 13 Hangkong Road, Wuhan, 430030, Hubei, China
| | - G Xiong
- Department of Obstetrics, The Central Hospital of Wuhan, Tongji Medical College, Huazhong University of Science and Technology, Wuhan, 430014, Hubei, China
| | - L Hao
- Department of Nutrition and Food Hygiene, Hubei Key Laboratory of Food Nutrition and Safety, MOE Key Laboratory of Environment and Health, School of Public Health, Tongji Medical College, Huazhong University of Science and Technology, 13 Hangkong Road, Wuhan, 430030, Hubei, China
| | - X Yang
- Department of Nutrition and Food Hygiene, Hubei Key Laboratory of Food Nutrition and Safety, MOE Key Laboratory of Environment and Health, School of Public Health, Tongji Medical College, Huazhong University of Science and Technology, 13 Hangkong Road, Wuhan, 430030, Hubei, China
| | - N Yang
- Department of Nutrition and Food Hygiene, Hubei Key Laboratory of Food Nutrition and Safety, MOE Key Laboratory of Environment and Health, School of Public Health, Tongji Medical College, Huazhong University of Science and Technology, 13 Hangkong Road, Wuhan, 430030, Hubei, China.
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Xia M, Chen Y, Ma J, Yin X, Li Z, Xiong G, Wang L, Wu W, Sun W, Zhou Y. Low frequency magnetic fields modification on hydrogen peroxide oxidized myoglobin-isolate and mechanisms underlying the chain reaction process. Food Chem 2020; 312:126069. [DOI: 10.1016/j.foodchem.2019.126069] [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] [Received: 08/24/2019] [Revised: 12/14/2019] [Accepted: 12/15/2019] [Indexed: 10/25/2022]
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34
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Xia M, Chen Y, Ma J, Yin X, Wang L, Wu W, Xiong G, Sun W, Zhou Y. Effects of low frequency magnetic field on myoglobin oxidation stability. Food Chem 2020; 309:125651. [DOI: 10.1016/j.foodchem.2019.125651] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2019] [Revised: 10/02/2019] [Accepted: 10/04/2019] [Indexed: 02/06/2023]
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35
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Yang P, Xiong G, He YK, You LX, Ren BY, Sun YG. Novel Zn and Cd Coordination Polymers Assembled from Imidazole-based Zwitterionic Ligands: Synthesis, Crystal Structures, and Luminescence Properties. RUSS J COORD CHEM+ 2019. [DOI: 10.1134/s1070328419100087] [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: 11/22/2022]
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36
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Liu X, Xiong G, Wang X, Shi L, Jiao C, Wu W, Li X, Wang J, Qiao Y, Liao L, Ding A, Wang L. Quality changes of prepared weever (
Micropterus salmoides
) by base trehalose solution during repeated freeze‐thaw cycles. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14117] [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: 11/26/2022]
Affiliation(s)
- Xiaoyue Liu
- Institute for Farm Products Processing and Nuclear‐Agricultural Technology Hubei Academy of Agricultural Science Wuhan China
- College of Agriculture and Biology Shanghai Jiao Tong University Shanghai China
| | - Guangquan Xiong
- Institute for Farm Products Processing and Nuclear‐Agricultural Technology Hubei Academy of Agricultural Science Wuhan China
| | - Xiaohong Wang
- College of Food Science and Technology Huazhong Agricultural University Wuhan China
| | - Liu Shi
- Institute for Farm Products Processing and Nuclear‐Agricultural Technology Hubei Academy of Agricultural Science Wuhan China
| | - Chunhai Jiao
- Institute for Farm Products Processing and Nuclear‐Agricultural Technology Hubei Academy of Agricultural Science Wuhan China
| | - Wenjin Wu
- Institute for Farm Products Processing and Nuclear‐Agricultural Technology Hubei Academy of Agricultural Science Wuhan China
| | - Xin Li
- Institute for Farm Products Processing and Nuclear‐Agricultural Technology Hubei Academy of Agricultural Science Wuhan China
| | - Jun Wang
- Institute for Farm Products Processing and Nuclear‐Agricultural Technology Hubei Academy of Agricultural Science Wuhan China
| | - Yu Qiao
- Institute for Farm Products Processing and Nuclear‐Agricultural Technology Hubei Academy of Agricultural Science Wuhan China
| | - Li Liao
- Institute for Farm Products Processing and Nuclear‐Agricultural Technology Hubei Academy of Agricultural Science Wuhan China
| | - Anzi Ding
- Institute for Farm Products Processing and Nuclear‐Agricultural Technology Hubei Academy of Agricultural Science Wuhan China
| | - Lan Wang
- Institute for Farm Products Processing and Nuclear‐Agricultural Technology Hubei Academy of Agricultural Science Wuhan China
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Huang H, Xiong G, Shen P, Cao Z, Zheng L, Zhang T, Zhao Y. MicroRNA-1285 inhibits malignant biological behaviors of human pancreatic cancer cells by negative regulation of YAP1. Neoplasma 2019; 64:358-366. [PMID: 28253715 DOI: 10.4149/neo_2017_306] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Abstract
Pancreatic ductal adenocarcinoma is a most deadly malignancy, with a 5-year survival rate of ~7%. Chemotherapy is the main treatment strategy of this disease. However, the high rate of resistance to chemotherapeutic agent contributes to poor prognosis. MicroRNAs are essential for the initiation, progression and chemoresistance of human malignancies. Previous studies have shown that miRNA-1285 participates in renal cell carcinoma and hepatocellular carcinoma. However, its roles in pancreatic ductal adenocarcinoma are poorly understood. In this study, we confirmed that miR-1285 was significantly down-regulated in gemcitabine-resistant pancreatic cancer cell lines by qRT-PCR. We found that miR-1285 suppressed cell proliferation as well as increased the sensitivity of PDAC cells to gemcitabine by CCK8 assays in vitro. Results from transwell assay indicated that miR-1285 inhibited pancreatic cancer cell migration and invasion. Experiments using different cell lines got identical results. All those results demonstrated that miR-1285 act as tumor suppressor of pancreatic cancer. To our knowledge, this study is the first to elucidate the function of miR-1285 in pancreatic cancer. Western blotting analysis verified that miR-1285 negatively regulated YAP1 protein level, together with EGFR and β-catenin. YAP1 is a known oncoprotein of pancreatic cancer. As silencing of YAP1 activity might be beneficial in cancer prevention and treatment, our results suggest that miR-1285 might serve as a novel therapeutic target for miRNA-based therapy in pancreatic cancer. Further research elucidating the exact mechanisms of miRNA-1285 function and the correlation between miR-1285 levels in tissues or serum and clinical characteristics of pancreatic cancer is needed later.
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Lu D, Liu X, Feng S, Dong X, Shi X, Ji X, Fang T, Wang Z, Hong Z, Ye Y, Ren P, Diao D, Wu H, Xiong G, Wang H, Li M, Cai K. IDENTIFICATION OF THE RELATIVELY FIXED INTRATHORACIC ANATOMICAL LANDMARKS FOR ESOPHAGEAL SEGMENTATION: A CROSS-SECTIONAL SURVEY FROM SOUTHERN CHINA. Chest 2019. [DOI: 10.1016/j.chest.2019.02.139] [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] [Subscribe] [Scholar Register] [Indexed: 10/27/2022] Open
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Xia M, Chen Y, Guo J, Huang H, Wang L, Wu W, Xiong G, Sun W. Water distribution and textual properties of heat-induced pork myofibrillar protein gel as affected by sarcoplasmic protein. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.01.009] [Citation(s) in RCA: 30] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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40
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Otton J, Li Z, Koh E, Adams D, Mok K, Harvey M, Ling S, Sungala N, Moylan E, Ng W, Xiong G, Juergens C, Delaney G. Establishment of a Cardio-Oncology Service for Assessment and Management of Acute and Late Cardiovascular Conditions. Heart Lung Circ 2019. [DOI: 10.1016/j.hlc.2019.06.379] [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: 10/26/2022]
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Wang L, Shi L, Jiao C, Wu W, Li X, Wang J, Qiao Y, Liao L, Ding A, Xiong G, Zhang M. Effects of different sugars on the thermal properties and microstructures of Mandarin fish (Siniperca chuats). Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2018.09.031] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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42
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Wang L, Wang W, Wang Y, Xiong G, Mei X, Wu W, Ding A, Li X, Qiao Y, Liao L. Effects of fatty acid chain length on properties of potato starch–fatty acid complexes under partially gelatinization. International Journal of Food Properties 2018. [DOI: 10.1080/10942912.2018.1489842] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Affiliation(s)
- Lan Wang
- Hubei Academy of Agricultural Science, Institute for farm Products Processing and Nuclear-Agricultural Technology, Wuhan, China
| | - Wei Wang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Yiwen Wang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Guangquan Xiong
- Hubei Academy of Agricultural Science, Institute for farm Products Processing and Nuclear-Agricultural Technology, Wuhan, China
| | - Xin Mei
- Hubei Academy of Agricultural Science, Institute for farm Products Processing and Nuclear-Agricultural Technology, Wuhan, China
| | - Wenjing Wu
- Hubei Academy of Agricultural Science, Institute for farm Products Processing and Nuclear-Agricultural Technology, Wuhan, China
| | - Anzi Ding
- Hubei Academy of Agricultural Science, Institute for farm Products Processing and Nuclear-Agricultural Technology, Wuhan, China
| | - Xin Li
- Hubei Academy of Agricultural Science, Institute for farm Products Processing and Nuclear-Agricultural Technology, Wuhan, China
| | - Yu Qiao
- Hubei Academy of Agricultural Science, Institute for farm Products Processing and Nuclear-Agricultural Technology, Wuhan, China
| | - Li Liao
- Hubei Academy of Agricultural Science, Institute for farm Products Processing and Nuclear-Agricultural Technology, Wuhan, China
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Shi L, Yang T, Xiong G, Li X, Wang X, Ding A, Qiao Y, Wu W, Liao L, Wang L. Influence of frozen storage temperature on the microstructures and physicochemical properties of pre-frozen perch (Micropterus salmoides). Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.02.063] [Citation(s) in RCA: 36] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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44
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Ju J, Liao L, Qiao Y, Xiong G, Li D, Wang C, Hu J, Wang L, Wu W, Ding A, Shi L, Li X. The effects of vacuum package combined with tea polyphenols (V+TP) treatment on quality enhancement of weever (Micropterus salmoides) stored at 0 °C and 4 °C. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.01.056] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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45
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Ju J, Qiao Y, Li Y, Hu J, Wang C, Ding A, Liao L, Wu W, Wang L, Xiong G. Effects of different salts and temperature on the binding force between the myosin and the volatile compounds of silver carp ( Hypophthalmichthysmolitrix
). J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13267] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [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)
- Jian Ju
- College of Food and Bioengineering, Hubei University of Technology; Wuhan 430068 China
- Institute of Agricultural Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Sciences; Wuhan 430064 China
| | - Yu Qiao
- Institute of Agricultural Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Sciences; Wuhan 430064 China
| | - Yang Li
- College of Food and Bioengineering, Hubei University of Technology; Wuhan 430068 China
| | - Jianzhong Hu
- College of Food and Bioengineering, Hubei University of Technology; Wuhan 430068 China
| | - Chao Wang
- College of Food and Bioengineering, Hubei University of Technology; Wuhan 430068 China
| | - Anzi Ding
- Institute of Agricultural Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Sciences; Wuhan 430064 China
| | - Li Liao
- Institute of Agricultural Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Sciences; Wuhan 430064 China
| | - Wenjin Wu
- Institute of Agricultural Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Sciences; Wuhan 430064 China
| | - Lan Wang
- Institute of Agricultural Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Sciences; Wuhan 430064 China
| | - Guangquan Xiong
- Institute of Agricultural Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Sciences; Wuhan 430064 China
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Affiliation(s)
- G Xiong
- 1 Department of Hand Surgery, Beijing Jishuitan Hospital, Beijing, China
| | - Z R Xiao
- 1 Department of Hand Surgery, Beijing Jishuitan Hospital, Beijing, China.,2 Department of Orthopaedic Surgery, PLA 91st Central Hospital, Jiaozuo, China
| | - W G Zhang
- 3 Department of anatomy and histology, Peking University Health Science Center, Beijing, China
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Zwergal A, Günther L, Brendel M, Beck R, Lindner S, Xiong G, Eilles E, Unterrainer M, Albert N, Becker-Bense S, Ziegler S, la Fougere C, Bartenstein P, Brandt T, Dieterich M. P 61 Glial activation accelerates behavioural compensation of acute unilateral vestibulopathy. Clin Neurophysiol 2017. [DOI: 10.1016/j.clinph.2017.06.137] [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: 11/26/2022]
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48
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Abstract
Seventeen fresh lunates with stage III Kienböck's disease were scanned with micro-computed tomography. Four regions of interest were selected to measure trabecular parameters, which were compared with those from normal lunates. Within the three regions in the distal surface, there was more compact trabecular bone in the middle region when compared with the palmar and dorsal regions. In the central part, the trabeculae of the Kienböck's lunates were much thicker than those in normal lunates. The diameters of the palmar nutrient foramina of the Kienböck's lunates were significantly smaller than those in normal lunates. In affected lunates, the bony disruptions were mostly located in the palmar or dorsal areas, which were shown from trabecular bone structure analysis to be structurally weaker. This leads to separation of the distal part of the fractured bone, disruption of the blood supply, poor bone remodelling and proneness to secondary fracture and eventual collapse.
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Affiliation(s)
- G Xiong
- 1 Department of Hand Surgery, Beijing Jishuitan Hospital, Beijing, China
| | - Z Xiao
- 1 Department of Hand Surgery, Beijing Jishuitan Hospital, Beijing, China
| | - H Wang
- 1 Department of Hand Surgery, Beijing Jishuitan Hospital, Beijing, China
| | - S Guo
- 2 Department of Trauma & Orthopaedic Surgery, Lister Hospital, Stevenage, UK
| | - J Tao
- 1 Department of Hand Surgery, Beijing Jishuitan Hospital, Beijing, China
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Xiong G, Xiao Z. The magnetic resonance imaging appearances in Kienböck's disease. J Hand Surg Eur Vol 2017; 42:91-92. [PMID: 27561300 DOI: 10.1177/1753193416664491] [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] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
Affiliation(s)
- G Xiong
- Department of Hand Surgery, Beijing Jishuitan Hospital, Beijing, China
| | - Z Xiao
- Department of Hand Surgery, Beijing Jishuitan Hospital, Beijing, China
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King M, Xiong G, Maxim P, Diehn M, Loo B, Xing L. Vesselness-Based Deformable Registration Algorithms Can Reduce Landmark Errors in the Registration of Pulmonary Computed Tomography Images Before and After Radiation Therapy. Int J Radiat Oncol Biol Phys 2016. [DOI: 10.1016/j.ijrobp.2016.06.564] [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: 11/16/2022]
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