The naturally fermented Inner Mongolian cheese’s flavor and nutritional value make it a popular choice among customers.In this work,to create multi-functional peptides that have taste and biological activity,peptidom...The naturally fermented Inner Mongolian cheese’s flavor and nutritional value make it a popular choice among customers.In this work,to create multi-functional peptides that have taste and biological activity,peptidomics and bioinformatics were used to screen flavor peptides from Inner Mongolian cheese and further assess their antioxidant and angiotensin I-converting enzyme(ACE)inhibitory properties.According to sensory data,YH8 and IL7 had detectable bitter tastes with low thresholds of 0.03 and 0.06 mmol/L,respectively.With an umami threshold range of 0.24‒0.81 mmol/L,VQ6,FK13,HP13 and QT14 exhibited a range of flavors dominated by umami,including sweet,bitter,salty,sour and kokumi.Antioxidant activity wise,YH8,VQ6,HP13 and QT14 were well represented.The above-mentioned peptides all had some ACE inhibitory effect.The bitter peptide IL7(IC_(50)=0.08 mmol/L)had the highest level of ACE inhibitory activity,followed by YH8(IC_(50)=0.33 mmol/L).These multi-functional peptides,which have been assessed for bioactive and taste features in Inner Mongolian cheese,may have positive impacts on health and harmonize the cheese’s overall flavor.These results suggest that some flavor peptides produced in fermented foods might be with bioactivities while providing a basis for the exploration and application of multi-functional peptides.展开更多
Rosa roxburghii seeds are by-products of R.roxburghii processing,and their protein hydrolysates(RTSPHs)were found to possess a variety of biological activities.This study aimed to rapidly identify pancreatic lipase(PL...Rosa roxburghii seeds are by-products of R.roxburghii processing,and their protein hydrolysates(RTSPHs)were found to possess a variety of biological activities.This study aimed to rapidly identify pancreatic lipase(PL)and cholesterol esterase(CE)inhibitory peptides in RTSPHs and to elucidate their molecular mechanisms by combining peptidomics and virtual screening.The simulated intestinal environment worsened the peptide’s inhibition of PL but catalyzed the inhibition of CE.The fraction less than 3 kDa in RTSPHs was found to have the highest PL/CE inhibitory activity,among which 17 promising inhibitory peptides were identified and screened by peptidomics and virtual screening.LFCMH,RIPAGSPF,and YFRPR showed good inhibitory abilities against both PL and CE.Molecular docking showed that peptides inhibited PL and CE mainly by hydrogen bonding and hydrophobic interactions with residues in the active site and surface loop.Inhibition kinetic revealed that the peptides were competitive and mixed-type inhibitors of PL/CE.Further,the three peptides,LFCMH,RIPAGSPF,and YFRPR,could effectively inhibit 3T3-L1 preadipocytes differentiation,increase high-density lipoprotein cholesterol content and decrease low-density lipoprotein cholesterol content.This study suggests that combining peptidomics with virtual screening is an effective strategy for rapid screening of PL/CE inhibitory peptides.展开更多
SARS-CoV-2,particularly the Omicron variant,often leads to flavor perception dysfunction in infected individuals,making a comprehensive understanding of its duration and recovery patterns a critical part of disease ma...SARS-CoV-2,particularly the Omicron variant,often leads to flavor perception dysfunction in infected individuals,making a comprehensive understanding of its duration and recovery patterns a critical part of disease management.This study surveyed a cohort of 199 mildly-to-moderately affected SARS-CoV-2 Omicron-infected patients,focusing on the alterations in their olfaction,taste,and chemesthesis perception.Further,a subset of 36 participants(18 healthy and 18 infected)underwent sensory evaluations to check the variation of umami taste sensitivity.The results demonstrated that most of the infected cohort experienced chemosensory disorders,with the recovery period varying between one week and over a month.Intriguingly,the severity of flavor perception changes during infection significantly correlated with the length of the recovery period.Furthermore,this study explored the specific manifestations of flavor perception dysfunction,potential contributing factors,and potential mechanistic explanations for chemosensory disorders.These include local damage,inflammatory responses,and virus-induced neural damage.However,this study revealed no significant change(P>0.05)in umami taste sensitivity among infected patients 55 days post-infection.While this research faces limitations related to its self-reported,cross-sectional design,and regional focus,it offers valuable insights into the multifaceted impact of COVID-19,particularly the Omicron variant,on chemosensory perception.展开更多
Coconut(Cocos nucifera L.)is a key tropical economic tree valued for its fruit flavor,particularly 2-acetyl-1-pyrroline(2AP),a vital aroma metabolite.To enhance high-aromatic coconut breeding efforts,it is essential t...Coconut(Cocos nucifera L.)is a key tropical economic tree valued for its fruit flavor,particularly 2-acetyl-1-pyrroline(2AP),a vital aroma metabolite.To enhance high-aromatic coconut breeding efforts,it is essential to deeply understand the hereditary factors governing the production of 2AP.In this study,a genome-wide association analysis identifies 32 loci that exhibit significant associations with 2AP content based on single nucleotide polymorphism(SNP)variations from 168 aromatic coconut germplasm resources.Transcriptome analysis then pinpoints 22 candidate genes near significant loci involved in 2AP metabolism.Proteins encoded by these genes are involved in amino acid metabolism,glycolysis,and secondary metabolism.Among these,Asparagine synthetase coding gene ASN1,Gamma-glutamylcysteine synthetase coding gene GSH1,and UbiA prenyltransferase coding gene UBIA are enriched in the linkage region constructed by significant locus Chr04_61490504.In particular,the SNP mutation of CnASN1 leads to amino acid changes in the functional region of the coding protein,potentially resulting in differences in 2AP content among haplotype populations.Identifying variations in related candidate genes,particularly the gene CnASN1,provides molecular markers closely associated with 2AP synthesis for coconut breeding and offers further insights into the metabolic mechanisms of 2AP.展开更多
Aspergillus species produce aflatoxins and raise concerns about food safety in departmental stores and manufacturing mills.To address the risks posed by aflatoxins,and to advise the public on the highest quality rice ...Aspergillus species produce aflatoxins and raise concerns about food safety in departmental stores and manufacturing mills.To address the risks posed by aflatoxins,and to advise the public on the highest quality rice that serves as a nutritious food source,an inquiry following the guidelines outlined in both local and international standards of food safety for the presence of aflatoxins is an essential requirement.Therefore,16 white rice samples were selected randomly from low/high socio-economic departmental stores from 16 different localities.Grind powdered rice filtrate was extracted using chloroform.The filtrate applied on TLC plates and the amount of aflatoxin and moisture contents were determined.In the non-infected rice,moisture content was low(9.08%)whereas high[13.65%>12%(standard>value)]in infected ones.Four out of 8 samples of low-quality rice were contaminated with AFB_(1) and AFB_(2)(ranging from 22.2 to 29.3μg/kg).All the samples except one(22.3μg/kg)from high-quality rice were certified fit despite the contamination with AFB_(1).Furthermore,phylogenetic analysis showed Aspergillus flavus from unfit low(Long grain brown and Brown basmati)and high-quality(Basmati-198)rice whereas A.parasiticus from unfit low-quality Medium-grain brown rice.The presented research proves that the detection of fungi and aflatoxins in rice grains poses a huge risk to the health of consumers.Therefore,it is necessary to check the rice grains before distribution.展开更多
High-salt diet is well recognized as a risk factor for hypertension,and dietary intervention plays a critical role in the prevention of hypertension.The current study investigated the effects of selenium-enriched gree...High-salt diet is well recognized as a risk factor for hypertension,and dietary intervention plays a critical role in the prevention of hypertension.The current study investigated the effects of selenium-enriched green tea(Se-GT)and ordinary green tea(GT)on prevention of hypertension of rats induced by high-salt diet,as well as their potential regulatory and mechanism.Our results showed that GT and Se-GT supplementations significantly prevented the increase of blood pressure(BP),activated the phosphoinosmde-3-kinase/protein kinase B(PI3K/Akt)signaling pathway,and regulated the gene expression related to BP,as well as improved the tissue damage like heart,liver,and kidneys.Besides,the key parameters associated with oxidative stress,inflammation and endothelial dysfunction were also altered by GT and Se-GT treatments.Importantly,GT or Se-GT administration adjusted the diversity and composition of the intestinal flora.Moreover,GT and Se-GT supplementations increased the abundance of beneficial bacteria and reduced the abundance of harmful or conditional pathogenic bacteria.More specifically,GT intake specifically and significantly enriched the relative abundance of Paraprevotella and Bacteroides,whereas Se-GT was characterized by specific and significant enrichment for Allobaculum and Bifidobacterium.Our results proved that dietary supplement of GT and Se-GT remarkably improved the vascular functions and effectively prevented tissue damage by regulation of intestinal flora,and thus preventing hypertension induced by high-salt diet.展开更多
Pufferfish is prone to deterioration due to abundant nutrients and high moisture content.Drying technology can extend the shelf life and enhance the flavor quality of aquatic products.The study investigated the effect...Pufferfish is prone to deterioration due to abundant nutrients and high moisture content.Drying technology can extend the shelf life and enhance the flavor quality of aquatic products.The study investigated the effect of hot air drying(HAD),microwave vacuum drying(MVD)and hot air assisted radio frequency drying(HARFD)on the taste and volatile profiles of Takifugu obscurus.Different drying methods had significant influence on the color,rehydration,5’-nucleotides,free amino acids and volatile components(P<0.05).The results showed that HAD and HARFD could promote the flavor of T.obscurus by producing higher equivalent umami concentration(EUC)values,which were about two times of MVD group,and more pronounced pleasant odor according to sensory analysis.HAD is more appropriate for industrial application than HARFD and MVD considering the economic benefits.This study could provide a reference for the industrial application of drying T.obscurus.展开更多
Sanhuang chicken is a popular native breed in China and well-known for delicious flavour.Spices could enhance the chicken meat flavour and work well in preservation.Chinese 5-spice blend(CS)and garam masala(GM)are rou...Sanhuang chicken is a popular native breed in China and well-known for delicious flavour.Spices could enhance the chicken meat flavour and work well in preservation.Chinese 5-spice blend(CS)and garam masala(GM)are routinely using spices in China and Pakistan,respectively.The flavour profiles of Sanhuang chicken breast(CB)and its blends with CS and GM were obtained by electronic nose(E-nose),solid-phase microextraction gas chromatography-mass spectrometry(SPME GC-MS)and GC-ion mobility spectrometry(GC-IMS).Principal component analysis(PCA)efficiently discriminated the aroma profiles of three chicken formulations.The GC-chromatographs revealed the significant aroma alterations of chicken breast meat after marination with spices.Aldehydes were the major contributors of chicken aroma,while most of the aromatic hydrocarbons were generated by spices.Almost all chicken key-compounds produced by oxidation reaction were either reduced or eliminated by marination,showing the antioxidation capacity of spices leading to meat preservation.GC-IMS is not only a rapid and comprehensive detection method,but also proved to be more sensitive than GC-MS.The substantial role of both traditional spices in enhancing flavour quality of chicken meat,and their exposure as functional ingredients in Chinese and Pakistan cuisines could lead to the cross-cultural meat trade opportunities.展开更多
Tilapia is a freshwater fish group with a sustainable prospect but suffers off-notes appearing during cooking processes.To promote pleasant odorants by thermal cooking processes,tilapia fillets were cooked in differen...Tilapia is a freshwater fish group with a sustainable prospect but suffers off-notes appearing during cooking processes.To promote pleasant odorants by thermal cooking processes,tilapia fillets were cooked in different ways(roasting,microwave-heating,boiling and steaming).Their aroma profiles were analysed with special focus on off-notes and umami-enhancing odorants by principal component analysis,and correlated with the heating time,colour,moisture and water activity by partial least squares regression analysis.Results showed that the“green”and“earthy”off-notes were highly correlated with the boiling process(excess of water,short heating time),while most of the umami-enhancing odorants had a high association with the roasting process(low water content,long heating time,better Maillard reaction).This study indicated that roasting is the most adapted cooking process promoting Maillard-derived aromas,umami-enhancing aromas and meanwhile,reducing off-notes.This research helps in understanding the off-note generation in tilapia and promoting desirable umami-enhancing odorants.展开更多
Membrane characteristics are determined by the fatty acids composition,which affects survival rates after freeze-drying.However,it is unknown which composition provides the greatest effect.In this study,we found that ...Membrane characteristics are determined by the fatty acids composition,which affects survival rates after freeze-drying.However,it is unknown which composition provides the greatest effect.In this study,we found that the addition of Tween 80 and Tween 20 significantly increased survival rates of Lactiplantibacillus plantarum,which reached a maximum of 93.1%.Conversely,Tween 60 caused a significant decrease.We further found that the difference between the effects of adding Tween 80 and Tween 60 was the change in oleic acid contents.To verify the role of oleic acid,we used CRISPR-Cas9 to knock-out the key synthesis gene cla-er.The survival rates of L.plantarum AR113Δcla-er declined to 5.48%.The addition of oleic acid restored the rates to those of wild type strains.Moreover,the membrane integrity and fl uidity of knockout strains markedly decreased.This is the fi rst confi rmation that Tween 80 or Tween 20 increases the survival rate by increasing the content of oleic acid in the cell membrane.These fi ndings also indicated that oleic acid in cell membranes has a substantial protective effect on L.plantarum during freeze-drying.展开更多
As the relevance between left and right brain neurons when transmitting electrical signals of umami taste is unknown,the aim of this work was to investigate responsive regions of the brain to the umami tastant monosod...As the relevance between left and right brain neurons when transmitting electrical signals of umami taste is unknown,the aim of this work was to investigate responsive regions of the brain to the umami tastant monosodium glutamate(MSG)by using scalp-electroencephalogram(EEG)to identify the most responsive brain regions to MSG.Three concentrations of MSG(0.05,0.12,0.26 g/100 mL)were provided to participants for tasting while recoding their responsive reaction times and brain activities.The results indicated that the most responsive frequency to MSG was at 2 Hz,while the most responsive brain regions were T4 CzA2,F8 CzA2,and Fp2 CzA2.Moreover,the sensitivity of the brain to MSG was significantly higher in the right brain region.This study shows the potential of using EEG to investigate the relevance between different brains response to umami taste,which contributes to better understanding the mechanism of umami perception.展开更多
Grifola frondosa polysaccharide(GFP)as the natural compounds have been reported to exert diverse bioactivities.The aim of this study was to investigate the regulatory effects of GFP on intestinal microbiota in type 2 ...Grifola frondosa polysaccharide(GFP)as the natural compounds have been reported to exert diverse bioactivities.The aim of this study was to investigate the regulatory effects of GFP on intestinal microbiota in type 2 diabetic mice.The changes of microbiota in faeces of the diabetic mice upon high fat diet were determined and the V3 region of the 16S rRNA was sequenced by Illumina MiSeq high-throughput sequencing platform.Eighty operational taxonomic unit were identified to be shared by all samples,and the quality and richness of sequencing were assessed via rarefaction and rank abundance curves.The diversity of gut flora was slightly improved in diabetic mice after GFP treatment.The composition and relative abundance of gut microbiota at phylum and genus levels were altered by GFP.The abundance of Robinsoniella,Flavonifractor,Anaerotruncus,and Desulfvibrio were found to concentrate on diabetic mice through LEfSe analysis.Furthermore,Alloprevotella and Burkholderia had strong relevancy with other gut flora.Based on the findings,GFP might be a desired candidate on ameliorating the intestinal unbalance in diabetes.展开更多
In this study,umami taste intensity(UTI)and umami taste components in chicken breast(CB)and chickenspices blends were characterized using sensory and instrumental analysis.Our main objective was to assess the aroma-um...In this study,umami taste intensity(UTI)and umami taste components in chicken breast(CB)and chickenspices blends were characterized using sensory and instrumental analysis.Our main objective was to assess the aroma-umami taste interactions in different food matrices and reconcile the aroma-taste perception to assist future product development.The impact of key aroma,including vegetable-note"2-pentylfuran",meaty"methional",green"hexanal",and spicy-note-estragole and caryophyllene"on UTI was evaluated in monosodium glutamate and chicken extract.We found that spices significantly decreased UTI and umami taste components in CB.Interestingly,the perceptually similar odorants and tastants exhibited the potential to enhance UTI in food matrices.Methional was able to increase the UTI,whereas spicy and green-note components could reduce the UTI significantly.This information would be valuable to food engineers and formulators in aroma selection to control the UTI perceived by consumers,thus,improving the quality and acceptability of the chicken products.展开更多
Objectives Autologous blood outgrowth endothelial cells(BOECs)have been proposed to induce therapeutic angiogenesis for treating cardiovascular diseases(CVDs).The aim of the present study was to investigate the prolif...Objectives Autologous blood outgrowth endothelial cells(BOECs)have been proposed to induce therapeutic angiogenesis for treating cardiovascular diseases(CVDs).The aim of the present study was to investigate the proliferative potential and angiogenic characteristics of BOECs among middle-aged and older adults,the population particularly susceptible to CVDs.Methods BOECs were isolated from 48 peripheral blood samples of subjects aged 56±4 years.The cells were then distinguished based on their proliferative abilities,and their phenotype,tube formation capacity,and migratory activity were compared using immunofluorescence staining,flow cytometry,tube formation assay,and wound healing assay,respectively.Correlations between demographic,clinical,and dietary parameters with the number of BOECs were also assessed.Results A total of 132 BOEC colonies with different proliferative potentials were obtained,including colonies lost proliferative ability before passage 3(named LPA),stopped proliferating during passage 3–8(HPA(3–8)),and proliferated after passage 8(HPA(>8)).LPA cells appeared later and displayed abnormal morphology,while HPA(3–8)cells exhibited alterations in von Willebrand factor morphology and lower KDR expression.HPA(>8)cells obtained higher branching intervals and individual cell migration velocity compared with those of HPA(3–8)cells.Correlation analysis showed that the number of both LPA and HPA colonies were positively associated with several CVD risk factors.Additionally,the number of LPA colonies was positively associated with servings of meats and alternatives,fruits,fruits and vegetables,as well as the protein intake.Conclusions Our findings provide evidence that the middle-aged and older populations possess BOECs with different proliferative and angiogenic potentials,exhibiting distinctions in cell morphology,appearance dates,VWF morphology,and KDR expression.Strikingly,a higher number of BOECs is likely associated with an increased risk of CVDs,while the number of BOECs with low proliferative ability may be regulated by diet.展开更多
The objective of this study was to determine the proximate,mineral and sensory properties of noodles prepared from blends of Triticum durum(wheat),Digitaria exilis(acha),Vigna unguiculata(cowpea)flours and Moringa ole...The objective of this study was to determine the proximate,mineral and sensory properties of noodles prepared from blends of Triticum durum(wheat),Digitaria exilis(acha),Vigna unguiculata(cowpea)flours and Moringa oleifera leaf powder(MLP).The flour samples were mixed in a four by four factorial,in complete randomized design(CRD)to formulate the composite blends at four different levels(25,50,75 and 100)which gave 16 samples.The flour samples were used to produce noodles and subjected to proximate,mineral and sensory analysis.Results of the proximate composition revealed that moisture content of the noodles ranged from 8.04-13.81%,ash 1.84-3.67%,fat 1.95-3.61%,crude protein 10.07-14.44%,carbohydrate 33.15-61.45%,dietary fibre 16.65-36.22%and caloric value 214.53-288.28 kJ/100 g.There was a significant increase(p<0.05)in the moisture,ash,fat,crude protein and dietary fibre of the noodles on the substitution with cowpea flour,acha flour and MLP.Results of mineral composition also showed that sodium content ranged from 1.58-11.76 mg/100 g,potassium 26.70-40.40 mg/100 g,calcium 18.03-59.02 mg/100 g,iron 6.18-21.53 mg/100 g and phosphorus 0.51-1.54 mg/100 g.Noodle sample produced from 75%wheat and 25%cowpea flours were significantly higher(p<0.05)in mineral content(except for potassium).Sensory evaluation results showed that cowpea and acha flours can be substituted at 25%levels with 75%,wheat flour and acha flour can as well be substituted at 50%with 50%cowpea flour while MLP at 2%with 50%wheat flour,23%acha flour and 25%cowpea flour without significantly(p<0.05)affected the sensory attributes of the noodles.This result therefore indicates that the use of these locally grown crops has the potential to increase the nutritional intake of consumers of this product.展开更多
Malting process includes steeping,germination and kilning of cereal grains in controlled conditions.The Kilning process is the most expensive stage of malting industry.In the present study,drying behavior of green mal...Malting process includes steeping,germination and kilning of cereal grains in controlled conditions.The Kilning process is the most expensive stage of malting industry.In the present study,drying behavior of green malt of two different barley varieties(Sahra and Dasht)were evaluated at air temperatures ranging from 40 to 85℃,at constant air velocity of 6 m/s.The main objective of this research was to select the best drying equations,in order to use them for the calculation of drying time and energy consumption.For that the experimental data was fitted to five thin layer drying equations(Lewis,Henderson and Pabis,Page,Modified page and Two-term).The coefficients of the equations were compared by three statistical parameters as residual sum of squares,standard error of estimate and mean relative deviation.The effect of temperature on the coefficients of the five selected equations was evaluated by linear regression.The results show that The Page model was found to be most suitable in describing the drying characteristics of green barley malt because of that has the lowest statistical parameters.The color of green barley malt was determined after drying using a spectro-colorimeter(Hunter Lab)in terms of Hunter L,a,and b values.Color measurement indicated that the AE index increased with an increase in drying air temperature.展开更多
Nuclear magnetic resonance spectroscopy(NMR)is a non-destructive and rapid meat analytical technique.Since meat has high proton content,the quality of fresh meat can be assessed by exciting proton spin using NMR labor...Nuclear magnetic resonance spectroscopy(NMR)is a non-destructive and rapid meat analytical technique.Since meat has high proton content,the quality of fresh meat can be assessed by exciting proton spin using NMR laboratory apparatus.NMR allows the assessment of intrinsic properties including animal development stages and muscle type,as well as extrinsic factors including processing and storage conditions that affect the technological traits of meat.It can be used to determine the water-holding capacity of meat,water distribution in muscles,meat authentication,fat content,post mortem aging,rigor mortis,and changes in metabolomes,among others.Changes in NMR relaxation times are associated with the changes in muscle components and their distribution as affected by various processing conditions.Since,industrial assessment is now demanding rapidity and real-time assessment,it is therefore essential to evaluate the potential of NMR in contrast to other techniques.Therefore,this review article presents the principle of working of NMR,various methods available,quality traits of meat that can be evaluated using this technique,and a brief history.This review article will help the industry to adopt novel NMR-based meat quality assessment tools for rapid quality determinations.展开更多
The study of ligand-receptor interactions is of great significance in food flavor perception.In this study,a computer simulation method was used to investigate the mechanism of interaction between umami peptides and T...The study of ligand-receptor interactions is of great significance in food flavor perception.In this study,a computer simulation method was used to investigate the mechanism of interaction between umami peptides and T1R1/T1R3-Venus-flytrap domain(VFT)receptor.The binding site,conformational changes,and binding free energy between umami peptides and T1R1/T1R3-VFT were analyzed through molecular modeling,molecular docking,and molecular dynamics simulations.The receptor model constructed using AlphaFold2 has the best rationality.The molecular docking results showed that umami peptides primarily bound to T1R1-VFT through hydrogen bonding,with key binding residues such as Thr149,Arg151,and Asp108.The binding of umami peptides led to a more stable complex system,and the positively charged amino acids contributed positively to the overall binding free energy.This study provides theoretical support for the development of a better understanding of the interaction between umami substances and the umami receptor.展开更多
Glycoprotein complexes,a kind of structural biomolecules,are characterized by extensive functions,such as immunomodulatory and anti-inflammatory activities.Glycosylation of protein has an important impact on conformat...Glycoprotein complexes,a kind of structural biomolecules,are characterized by extensive functions,such as immunomodulatory and anti-inflammatory activities.Glycosylation of protein has an important impact on conformational stability and active function of glycoprotein complex.Clarifying the structure of glycoprotein complex is the basis for further exploring its biological activities,and the release of sugar chains is one of the key points in the analysis of glycoprotein structures.Glycoprotein complex can affect the expression of immune-related proteins and factors by activating cell surface receptors,regulating intracellular immune signal transduction,and ultimately play an immunomodulatory role in the body.Meanwhile,the chemical structure and advanced structure of glycoprotein complex can significantly affect the immunomodulatory activity.this review focuses on chemical and advanced structural information of glycoprotein,the regulation mechanism of immunomodulation and the structure-activity relationship,which aims to provide a theoretical basis for the basic research on the immunomodulatory activity of food-derived glycoproteins and the development of related functional products.展开更多
This study compared the aroma-active compounds in 14 brands of commercially available infant formula and investigated their changes during ambient storage after opening for 2 months.A total of 29 major aroma-active co...This study compared the aroma-active compounds in 14 brands of commercially available infant formula and investigated their changes during ambient storage after opening for 2 months.A total of 29 major aroma-active compounds were detected in infant formula.From the principal component analysis and heatmap analysis,a total of 14 brands of infant formula were classified into 3 groups.The second group contained JLB-Y,AY,and FH-F,of which 2-furanmethanol and(E,E)-3,5-octadien-2-one were the main compounds.The third group contained YL and JLB-L,with the characteristic flavor compounds in this group being mainly hexanal,heptanal,etc.Aldehydes,as the main volatile substances,account for more than half of the total volatiles.Nearly half of the aldehydes showed more significant changes after storage,e.g.,hexanal,octanal,(E)-2-octenal,and 3-methylbutyraldehyde.The YL and YP-Q produced more saturated aldehydes after storage,being the concentration of hexanal in YL-2m and YP-Q-2m being 2138.5 and 2004.1μg/kg,respectively.The concentrations of heptanal,octanal,and nonanal also increased relatively significantly,which may lead to a distinct rancid flavor in YL and YP-Q.Besides,among the ketones,(E,E)-3,5-octadien-2-one showed the greatest change after storage,especially in JLB-L.According to sensory evaluation experiments,the milky flavor of infant formulas decreased and fatty,rancid,fishy,and grassy flavors were found to have increased to different extents after storage.The current information gap on the concentration and evolution of volatile compounds in commercially available infant formula is filled by this study.展开更多
基金supported by the central government and guides local funds for science and technology development(2022ZY0109).
文摘The naturally fermented Inner Mongolian cheese’s flavor and nutritional value make it a popular choice among customers.In this work,to create multi-functional peptides that have taste and biological activity,peptidomics and bioinformatics were used to screen flavor peptides from Inner Mongolian cheese and further assess their antioxidant and angiotensin I-converting enzyme(ACE)inhibitory properties.According to sensory data,YH8 and IL7 had detectable bitter tastes with low thresholds of 0.03 and 0.06 mmol/L,respectively.With an umami threshold range of 0.24‒0.81 mmol/L,VQ6,FK13,HP13 and QT14 exhibited a range of flavors dominated by umami,including sweet,bitter,salty,sour and kokumi.Antioxidant activity wise,YH8,VQ6,HP13 and QT14 were well represented.The above-mentioned peptides all had some ACE inhibitory effect.The bitter peptide IL7(IC_(50)=0.08 mmol/L)had the highest level of ACE inhibitory activity,followed by YH8(IC_(50)=0.33 mmol/L).These multi-functional peptides,which have been assessed for bioactive and taste features in Inner Mongolian cheese,may have positive impacts on health and harmonize the cheese’s overall flavor.These results suggest that some flavor peptides produced in fermented foods might be with bioactivities while providing a basis for the exploration and application of multi-functional peptides.
基金supported by Yunnan Fundamental Research Project(202301AS070014)Science and Technology Plan Project in Guizhou Province([2020]1Y022).
文摘Rosa roxburghii seeds are by-products of R.roxburghii processing,and their protein hydrolysates(RTSPHs)were found to possess a variety of biological activities.This study aimed to rapidly identify pancreatic lipase(PL)and cholesterol esterase(CE)inhibitory peptides in RTSPHs and to elucidate their molecular mechanisms by combining peptidomics and virtual screening.The simulated intestinal environment worsened the peptide’s inhibition of PL but catalyzed the inhibition of CE.The fraction less than 3 kDa in RTSPHs was found to have the highest PL/CE inhibitory activity,among which 17 promising inhibitory peptides were identified and screened by peptidomics and virtual screening.LFCMH,RIPAGSPF,and YFRPR showed good inhibitory abilities against both PL and CE.Molecular docking showed that peptides inhibited PL and CE mainly by hydrogen bonding and hydrophobic interactions with residues in the active site and surface loop.Inhibition kinetic revealed that the peptides were competitive and mixed-type inhibitors of PL/CE.Further,the three peptides,LFCMH,RIPAGSPF,and YFRPR,could effectively inhibit 3T3-L1 preadipocytes differentiation,increase high-density lipoprotein cholesterol content and decrease low-density lipoprotein cholesterol content.This study suggests that combining peptidomics with virtual screening is an effective strategy for rapid screening of PL/CE inhibitory peptides.
基金supported by the National Natural Science Foundation of China(32001824,31901813,32001827)。
文摘SARS-CoV-2,particularly the Omicron variant,often leads to flavor perception dysfunction in infected individuals,making a comprehensive understanding of its duration and recovery patterns a critical part of disease management.This study surveyed a cohort of 199 mildly-to-moderately affected SARS-CoV-2 Omicron-infected patients,focusing on the alterations in their olfaction,taste,and chemesthesis perception.Further,a subset of 36 participants(18 healthy and 18 infected)underwent sensory evaluations to check the variation of umami taste sensitivity.The results demonstrated that most of the infected cohort experienced chemosensory disorders,with the recovery period varying between one week and over a month.Intriguingly,the severity of flavor perception changes during infection significantly correlated with the length of the recovery period.Furthermore,this study explored the specific manifestations of flavor perception dysfunction,potential contributing factors,and potential mechanistic explanations for chemosensory disorders.These include local damage,inflammatory responses,and virus-induced neural damage.However,this study revealed no significant change(P>0.05)in umami taste sensitivity among infected patients 55 days post-infection.While this research faces limitations related to its self-reported,cross-sectional design,and regional focus,it offers valuable insights into the multifaceted impact of COVID-19,particularly the Omicron variant,on chemosensory perception.
基金supported by the Major Science and Technology Project of Hainan Province(ZDKJ2021012)National Natural Science Foundation of China(32071805)the National Key Research and Development Program of China(2023YFD2200700)。
文摘Coconut(Cocos nucifera L.)is a key tropical economic tree valued for its fruit flavor,particularly 2-acetyl-1-pyrroline(2AP),a vital aroma metabolite.To enhance high-aromatic coconut breeding efforts,it is essential to deeply understand the hereditary factors governing the production of 2AP.In this study,a genome-wide association analysis identifies 32 loci that exhibit significant associations with 2AP content based on single nucleotide polymorphism(SNP)variations from 168 aromatic coconut germplasm resources.Transcriptome analysis then pinpoints 22 candidate genes near significant loci involved in 2AP metabolism.Proteins encoded by these genes are involved in amino acid metabolism,glycolysis,and secondary metabolism.Among these,Asparagine synthetase coding gene ASN1,Gamma-glutamylcysteine synthetase coding gene GSH1,and UbiA prenyltransferase coding gene UBIA are enriched in the linkage region constructed by significant locus Chr04_61490504.In particular,the SNP mutation of CnASN1 leads to amino acid changes in the functional region of the coding protein,potentially resulting in differences in 2AP content among haplotype populations.Identifying variations in related candidate genes,particularly the gene CnASN1,provides molecular markers closely associated with 2AP synthesis for coconut breeding and offers further insights into the metabolic mechanisms of 2AP.
基金supported by Princess Nourah bint Abdulrahman University Researchers Supporting Project Number(PNURSP2025R317),Princess Nourah bintAbdulrahman University,Riyadh,Saudi Arabia.
文摘Aspergillus species produce aflatoxins and raise concerns about food safety in departmental stores and manufacturing mills.To address the risks posed by aflatoxins,and to advise the public on the highest quality rice that serves as a nutritious food source,an inquiry following the guidelines outlined in both local and international standards of food safety for the presence of aflatoxins is an essential requirement.Therefore,16 white rice samples were selected randomly from low/high socio-economic departmental stores from 16 different localities.Grind powdered rice filtrate was extracted using chloroform.The filtrate applied on TLC plates and the amount of aflatoxin and moisture contents were determined.In the non-infected rice,moisture content was low(9.08%)whereas high[13.65%>12%(standard>value)]in infected ones.Four out of 8 samples of low-quality rice were contaminated with AFB_(1) and AFB_(2)(ranging from 22.2 to 29.3μg/kg).All the samples except one(22.3μg/kg)from high-quality rice were certified fit despite the contamination with AFB_(1).Furthermore,phylogenetic analysis showed Aspergillus flavus from unfit low(Long grain brown and Brown basmati)and high-quality(Basmati-198)rice whereas A.parasiticus from unfit low-quality Medium-grain brown rice.The presented research proves that the detection of fungi and aflatoxins in rice grains poses a huge risk to the health of consumers.Therefore,it is necessary to check the rice grains before distribution.
基金financial sponsored by the National Key R&D Program of China(No.2018YFC1604405)Fund of Shanghai Engineering Research Center of Plant Germplasm Resources(No.17DZ2252700)Research on the health function of tea and deep-processed products in preventing metabolic diseases(No.C-6105-20-074)。
文摘High-salt diet is well recognized as a risk factor for hypertension,and dietary intervention plays a critical role in the prevention of hypertension.The current study investigated the effects of selenium-enriched green tea(Se-GT)and ordinary green tea(GT)on prevention of hypertension of rats induced by high-salt diet,as well as their potential regulatory and mechanism.Our results showed that GT and Se-GT supplementations significantly prevented the increase of blood pressure(BP),activated the phosphoinosmde-3-kinase/protein kinase B(PI3K/Akt)signaling pathway,and regulated the gene expression related to BP,as well as improved the tissue damage like heart,liver,and kidneys.Besides,the key parameters associated with oxidative stress,inflammation and endothelial dysfunction were also altered by GT and Se-GT treatments.Importantly,GT or Se-GT administration adjusted the diversity and composition of the intestinal flora.Moreover,GT and Se-GT supplementations increased the abundance of beneficial bacteria and reduced the abundance of harmful or conditional pathogenic bacteria.More specifically,GT intake specifically and significantly enriched the relative abundance of Paraprevotella and Bacteroides,whereas Se-GT was characterized by specific and significant enrichment for Allobaculum and Bifidobacterium.Our results proved that dietary supplement of GT and Se-GT remarkably improved the vascular functions and effectively prevented tissue damage by regulation of intestinal flora,and thus preventing hypertension induced by high-salt diet.
基金supported by The National Natural Science Foundation of China (32001824, 31972198, 31901813, 31901816, 32001827)Startup Fund for Youngman Research at SJTU (SFYR at SJTU)
文摘Pufferfish is prone to deterioration due to abundant nutrients and high moisture content.Drying technology can extend the shelf life and enhance the flavor quality of aquatic products.The study investigated the effect of hot air drying(HAD),microwave vacuum drying(MVD)and hot air assisted radio frequency drying(HARFD)on the taste and volatile profiles of Takifugu obscurus.Different drying methods had significant influence on the color,rehydration,5’-nucleotides,free amino acids and volatile components(P<0.05).The results showed that HAD and HARFD could promote the flavor of T.obscurus by producing higher equivalent umami concentration(EUC)values,which were about two times of MVD group,and more pronounced pleasant odor according to sensory analysis.HAD is more appropriate for industrial application than HARFD and MVD considering the economic benefits.This study could provide a reference for the industrial application of drying T.obscurus.
基金funded by National Natural Science Foundation of China (Grant No. 32001824, 31972198, 31901816, 31901813, 32001827)
文摘Sanhuang chicken is a popular native breed in China and well-known for delicious flavour.Spices could enhance the chicken meat flavour and work well in preservation.Chinese 5-spice blend(CS)and garam masala(GM)are routinely using spices in China and Pakistan,respectively.The flavour profiles of Sanhuang chicken breast(CB)and its blends with CS and GM were obtained by electronic nose(E-nose),solid-phase microextraction gas chromatography-mass spectrometry(SPME GC-MS)and GC-ion mobility spectrometry(GC-IMS).Principal component analysis(PCA)efficiently discriminated the aroma profiles of three chicken formulations.The GC-chromatographs revealed the significant aroma alterations of chicken breast meat after marination with spices.Aldehydes were the major contributors of chicken aroma,while most of the aromatic hydrocarbons were generated by spices.Almost all chicken key-compounds produced by oxidation reaction were either reduced or eliminated by marination,showing the antioxidation capacity of spices leading to meat preservation.GC-IMS is not only a rapid and comprehensive detection method,but also proved to be more sensitive than GC-MS.The substantial role of both traditional spices in enhancing flavour quality of chicken meat,and their exposure as functional ingredients in Chinese and Pakistan cuisines could lead to the cross-cultural meat trade opportunities.
基金supported in part by the China Scholarship Council Fund
文摘Tilapia is a freshwater fish group with a sustainable prospect but suffers off-notes appearing during cooking processes.To promote pleasant odorants by thermal cooking processes,tilapia fillets were cooked in different ways(roasting,microwave-heating,boiling and steaming).Their aroma profiles were analysed with special focus on off-notes and umami-enhancing odorants by principal component analysis,and correlated with the heating time,colour,moisture and water activity by partial least squares regression analysis.Results showed that the“green”and“earthy”off-notes were highly correlated with the boiling process(excess of water,short heating time),while most of the umami-enhancing odorants had a high association with the roasting process(low water content,long heating time,better Maillard reaction).This study indicated that roasting is the most adapted cooking process promoting Maillard-derived aromas,umami-enhancing aromas and meanwhile,reducing off-notes.This research helps in understanding the off-note generation in tilapia and promoting desirable umami-enhancing odorants.
基金funded by National Natural Science Foundation of China(32172186)National Science Foundation for Distinguished Young Scholars of China(32025029)+1 种基金Shanghai Education committee scientific research innovation projects,China(2101070007800120)Shanghai Engineering Research Center of Food Microbiology(19DZ2281100).
文摘Membrane characteristics are determined by the fatty acids composition,which affects survival rates after freeze-drying.However,it is unknown which composition provides the greatest effect.In this study,we found that the addition of Tween 80 and Tween 20 significantly increased survival rates of Lactiplantibacillus plantarum,which reached a maximum of 93.1%.Conversely,Tween 60 caused a significant decrease.We further found that the difference between the effects of adding Tween 80 and Tween 60 was the change in oleic acid contents.To verify the role of oleic acid,we used CRISPR-Cas9 to knock-out the key synthesis gene cla-er.The survival rates of L.plantarum AR113Δcla-er declined to 5.48%.The addition of oleic acid restored the rates to those of wild type strains.Moreover,the membrane integrity and fl uidity of knockout strains markedly decreased.This is the fi rst confi rmation that Tween 80 or Tween 20 increases the survival rate by increasing the content of oleic acid in the cell membrane.These fi ndings also indicated that oleic acid in cell membranes has a substantial protective effect on L.plantarum during freeze-drying.
基金supported by the National Natural Science Foundation of China(31972198,31622042)the National Key R&D Program of China(2016YFD0400803,2016YFD0401501)。
文摘As the relevance between left and right brain neurons when transmitting electrical signals of umami taste is unknown,the aim of this work was to investigate responsive regions of the brain to the umami tastant monosodium glutamate(MSG)by using scalp-electroencephalogram(EEG)to identify the most responsive brain regions to MSG.Three concentrations of MSG(0.05,0.12,0.26 g/100 mL)were provided to participants for tasting while recoding their responsive reaction times and brain activities.The results indicated that the most responsive frequency to MSG was at 2 Hz,while the most responsive brain regions were T4 CzA2,F8 CzA2,and Fp2 CzA2.Moreover,the sensitivity of the brain to MSG was significantly higher in the right brain region.This study shows the potential of using EEG to investigate the relevance between different brains response to umami taste,which contributes to better understanding the mechanism of umami perception.
基金financially supported by Double First-Class Construction Plan(KSYLX013)Science and Technology Innovation Project(CXZX2017524)of Fujian Agriculture and Forestry University.
文摘Grifola frondosa polysaccharide(GFP)as the natural compounds have been reported to exert diverse bioactivities.The aim of this study was to investigate the regulatory effects of GFP on intestinal microbiota in type 2 diabetic mice.The changes of microbiota in faeces of the diabetic mice upon high fat diet were determined and the V3 region of the 16S rRNA was sequenced by Illumina MiSeq high-throughput sequencing platform.Eighty operational taxonomic unit were identified to be shared by all samples,and the quality and richness of sequencing were assessed via rarefaction and rank abundance curves.The diversity of gut flora was slightly improved in diabetic mice after GFP treatment.The composition and relative abundance of gut microbiota at phylum and genus levels were altered by GFP.The abundance of Robinsoniella,Flavonifractor,Anaerotruncus,and Desulfvibrio were found to concentrate on diabetic mice through LEfSe analysis.Furthermore,Alloprevotella and Burkholderia had strong relevancy with other gut flora.Based on the findings,GFP might be a desired candidate on ameliorating the intestinal unbalance in diabetes.
基金supported by the National Natural Science Foundation of China (31622042)。
文摘In this study,umami taste intensity(UTI)and umami taste components in chicken breast(CB)and chickenspices blends were characterized using sensory and instrumental analysis.Our main objective was to assess the aroma-umami taste interactions in different food matrices and reconcile the aroma-taste perception to assist future product development.The impact of key aroma,including vegetable-note"2-pentylfuran",meaty"methional",green"hexanal",and spicy-note-estragole and caryophyllene"on UTI was evaluated in monosodium glutamate and chicken extract.We found that spices significantly decreased UTI and umami taste components in CB.Interestingly,the perceptually similar odorants and tastants exhibited the potential to enhance UTI in food matrices.Methional was able to increase the UTI,whereas spicy and green-note components could reduce the UTI significantly.This information would be valuable to food engineers and formulators in aroma selection to control the UTI perceived by consumers,thus,improving the quality and acceptability of the chicken products.
基金sponsored by Shanghai Pujiang Program(23PJ1409600)Intergovernmental International Science and Technology Innovation Cooperation Key Project of Chinese National Key R&D Program(2024YFE0102600)Singapore Ministry of Education Academic Research Fund Tier 1(R160-000-A26–114).
文摘Objectives Autologous blood outgrowth endothelial cells(BOECs)have been proposed to induce therapeutic angiogenesis for treating cardiovascular diseases(CVDs).The aim of the present study was to investigate the proliferative potential and angiogenic characteristics of BOECs among middle-aged and older adults,the population particularly susceptible to CVDs.Methods BOECs were isolated from 48 peripheral blood samples of subjects aged 56±4 years.The cells were then distinguished based on their proliferative abilities,and their phenotype,tube formation capacity,and migratory activity were compared using immunofluorescence staining,flow cytometry,tube formation assay,and wound healing assay,respectively.Correlations between demographic,clinical,and dietary parameters with the number of BOECs were also assessed.Results A total of 132 BOEC colonies with different proliferative potentials were obtained,including colonies lost proliferative ability before passage 3(named LPA),stopped proliferating during passage 3–8(HPA(3–8)),and proliferated after passage 8(HPA(>8)).LPA cells appeared later and displayed abnormal morphology,while HPA(3–8)cells exhibited alterations in von Willebrand factor morphology and lower KDR expression.HPA(>8)cells obtained higher branching intervals and individual cell migration velocity compared with those of HPA(3–8)cells.Correlation analysis showed that the number of both LPA and HPA colonies were positively associated with several CVD risk factors.Additionally,the number of LPA colonies was positively associated with servings of meats and alternatives,fruits,fruits and vegetables,as well as the protein intake.Conclusions Our findings provide evidence that the middle-aged and older populations possess BOECs with different proliferative and angiogenic potentials,exhibiting distinctions in cell morphology,appearance dates,VWF morphology,and KDR expression.Strikingly,a higher number of BOECs is likely associated with an increased risk of CVDs,while the number of BOECs with low proliferative ability may be regulated by diet.
文摘The objective of this study was to determine the proximate,mineral and sensory properties of noodles prepared from blends of Triticum durum(wheat),Digitaria exilis(acha),Vigna unguiculata(cowpea)flours and Moringa oleifera leaf powder(MLP).The flour samples were mixed in a four by four factorial,in complete randomized design(CRD)to formulate the composite blends at four different levels(25,50,75 and 100)which gave 16 samples.The flour samples were used to produce noodles and subjected to proximate,mineral and sensory analysis.Results of the proximate composition revealed that moisture content of the noodles ranged from 8.04-13.81%,ash 1.84-3.67%,fat 1.95-3.61%,crude protein 10.07-14.44%,carbohydrate 33.15-61.45%,dietary fibre 16.65-36.22%and caloric value 214.53-288.28 kJ/100 g.There was a significant increase(p<0.05)in the moisture,ash,fat,crude protein and dietary fibre of the noodles on the substitution with cowpea flour,acha flour and MLP.Results of mineral composition also showed that sodium content ranged from 1.58-11.76 mg/100 g,potassium 26.70-40.40 mg/100 g,calcium 18.03-59.02 mg/100 g,iron 6.18-21.53 mg/100 g and phosphorus 0.51-1.54 mg/100 g.Noodle sample produced from 75%wheat and 25%cowpea flours were significantly higher(p<0.05)in mineral content(except for potassium).Sensory evaluation results showed that cowpea and acha flours can be substituted at 25%levels with 75%,wheat flour and acha flour can as well be substituted at 50%with 50%cowpea flour while MLP at 2%with 50%wheat flour,23%acha flour and 25%cowpea flour without significantly(p<0.05)affected the sensory attributes of the noodles.This result therefore indicates that the use of these locally grown crops has the potential to increase the nutritional intake of consumers of this product.
文摘Malting process includes steeping,germination and kilning of cereal grains in controlled conditions.The Kilning process is the most expensive stage of malting industry.In the present study,drying behavior of green malt of two different barley varieties(Sahra and Dasht)were evaluated at air temperatures ranging from 40 to 85℃,at constant air velocity of 6 m/s.The main objective of this research was to select the best drying equations,in order to use them for the calculation of drying time and energy consumption.For that the experimental data was fitted to five thin layer drying equations(Lewis,Henderson and Pabis,Page,Modified page and Two-term).The coefficients of the equations were compared by three statistical parameters as residual sum of squares,standard error of estimate and mean relative deviation.The effect of temperature on the coefficients of the five selected equations was evaluated by linear regression.The results show that The Page model was found to be most suitable in describing the drying characteristics of green barley malt because of that has the lowest statistical parameters.The color of green barley malt was determined after drying using a spectro-colorimeter(Hunter Lab)in terms of Hunter L,a,and b values.Color measurement indicated that the AE index increased with an increase in drying air temperature.
基金Pakistan Science Foundation for granting the project PSF/NSLP/P-IU (837)for promoting scientific effort in the department of Food Science&Technology,Faculty of Agriculture&Environment,The Islamia University of Bahawalpur,Pakistan.
文摘Nuclear magnetic resonance spectroscopy(NMR)is a non-destructive and rapid meat analytical technique.Since meat has high proton content,the quality of fresh meat can be assessed by exciting proton spin using NMR laboratory apparatus.NMR allows the assessment of intrinsic properties including animal development stages and muscle type,as well as extrinsic factors including processing and storage conditions that affect the technological traits of meat.It can be used to determine the water-holding capacity of meat,water distribution in muscles,meat authentication,fat content,post mortem aging,rigor mortis,and changes in metabolomes,among others.Changes in NMR relaxation times are associated with the changes in muscle components and their distribution as affected by various processing conditions.Since,industrial assessment is now demanding rapidity and real-time assessment,it is therefore essential to evaluate the potential of NMR in contrast to other techniques.Therefore,this review article presents the principle of working of NMR,various methods available,quality traits of meat that can be evaluated using this technique,and a brief history.This review article will help the industry to adopt novel NMR-based meat quality assessment tools for rapid quality determinations.
基金funded by the National Natural Science Foundation of China(32001824,31972198)supported by the Startup Fund for Young Faculty at SJTU(Shanghai Jiao Tong University)High Level Innovation Team and Distinguished Scholar Project of Guangxi Universities and Colleges(2020[6]).
文摘The study of ligand-receptor interactions is of great significance in food flavor perception.In this study,a computer simulation method was used to investigate the mechanism of interaction between umami peptides and T1R1/T1R3-Venus-flytrap domain(VFT)receptor.The binding site,conformational changes,and binding free energy between umami peptides and T1R1/T1R3-VFT were analyzed through molecular modeling,molecular docking,and molecular dynamics simulations.The receptor model constructed using AlphaFold2 has the best rationality.The molecular docking results showed that umami peptides primarily bound to T1R1-VFT through hydrogen bonding,with key binding residues such as Thr149,Arg151,and Asp108.The binding of umami peptides led to a more stable complex system,and the positively charged amino acids contributed positively to the overall binding free energy.This study provides theoretical support for the development of a better understanding of the interaction between umami substances and the umami receptor.
基金supported by Yunnan fundamental Research Projects(202301as070014)Yunnan Department of science and technology innovation Guidance and technology Enterprise Cultivation Plan(202204BP090031).
文摘Glycoprotein complexes,a kind of structural biomolecules,are characterized by extensive functions,such as immunomodulatory and anti-inflammatory activities.Glycosylation of protein has an important impact on conformational stability and active function of glycoprotein complex.Clarifying the structure of glycoprotein complex is the basis for further exploring its biological activities,and the release of sugar chains is one of the key points in the analysis of glycoprotein structures.Glycoprotein complex can affect the expression of immune-related proteins and factors by activating cell surface receptors,regulating intracellular immune signal transduction,and ultimately play an immunomodulatory role in the body.Meanwhile,the chemical structure and advanced structure of glycoprotein complex can significantly affect the immunomodulatory activity.this review focuses on chemical and advanced structural information of glycoprotein,the regulation mechanism of immunomodulation and the structure-activity relationship,which aims to provide a theoretical basis for the basic research on the immunomodulatory activity of food-derived glycoproteins and the development of related functional products.
基金National Natural Science Foundation of China(32202083)China Postdoctoral Science Foundation(2023M731849)+1 种基金Shandong Provincial Natural Science Foundation(ZR2024QC124),Qingdao Postdoctoral innovation Project(QDBSH20220202216)Young Talent of Lifting Engineering for Science and Technology in Shandong(SDAST2025QTA083).
文摘This study compared the aroma-active compounds in 14 brands of commercially available infant formula and investigated their changes during ambient storage after opening for 2 months.A total of 29 major aroma-active compounds were detected in infant formula.From the principal component analysis and heatmap analysis,a total of 14 brands of infant formula were classified into 3 groups.The second group contained JLB-Y,AY,and FH-F,of which 2-furanmethanol and(E,E)-3,5-octadien-2-one were the main compounds.The third group contained YL and JLB-L,with the characteristic flavor compounds in this group being mainly hexanal,heptanal,etc.Aldehydes,as the main volatile substances,account for more than half of the total volatiles.Nearly half of the aldehydes showed more significant changes after storage,e.g.,hexanal,octanal,(E)-2-octenal,and 3-methylbutyraldehyde.The YL and YP-Q produced more saturated aldehydes after storage,being the concentration of hexanal in YL-2m and YP-Q-2m being 2138.5 and 2004.1μg/kg,respectively.The concentrations of heptanal,octanal,and nonanal also increased relatively significantly,which may lead to a distinct rancid flavor in YL and YP-Q.Besides,among the ketones,(E,E)-3,5-octadien-2-one showed the greatest change after storage,especially in JLB-L.According to sensory evaluation experiments,the milky flavor of infant formulas decreased and fatty,rancid,fishy,and grassy flavors were found to have increased to different extents after storage.The current information gap on the concentration and evolution of volatile compounds in commercially available infant formula is filled by this study.
