Sanchuan ham is appreciated in Yunnan Province,China,for its characteristic flavor and taste,while the microbial community structure and biogenic amines content remain unclear during fermentation processes.In this stu...Sanchuan ham is appreciated in Yunnan Province,China,for its characteristic flavor and taste,while the microbial community structure and biogenic amines content remain unclear during fermentation processes.In this study,we explored the physicochemical property,biogenic amines concentration and microbial diversity of external and internal Sanchuan ham by high-throughput sequencing during the processing of Sanchuan ham.Results showed that the nitrite remained at a stable level of 0.15 mg/kg which was significantly lower than the national health standard safety level of 20 mg/kg.In addition,compared with fresh hams,the content of total free amino acids in ripe Sanchuan ham has grown 14 folds;sour and bitter were the main tastes of Sanchuan ham.Notably,the concentration of cadaverine was the highest of all biogenic amines during the entire fermentation period.At the bacterial phyla level,Firmicutes and Actinobacteria were the two main phyla,while at the genus level,Staphylococcus was a significant strain throughout the whole fermentation.Moreover,the dry stage has a great impact on the succession change of microbial community structure.Simultaneously,the change trends and composition of bacteria in the interior have slight discrepancies with those of the exterior of Sanchuan ham.展开更多
The taste presentation and receptor perception mechanism of the salty peptide of Stropharia rugosoannulata were predicted and verified using peptide omics and molecular interaction techniques.The combination of aspart...The taste presentation and receptor perception mechanism of the salty peptide of Stropharia rugosoannulata were predicted and verified using peptide omics and molecular interaction techniques.The combination of aspartic acid(D)and glutamic acid(E),or peptide fragments composed of arginine(R),constitute the characteristic taste structural basis of salty peptides of S.rugosoannulata.The taste intensity of the salty peptide positively correlates with its concentration within a specific concentration range(0.25–1.0 mg/mL).The receptor more easily recognizes the first amino acid residue at the N-terminal of salty peptides and the aspartic acid residue in the peptides.GLU513,ASP707,and VAL508 are the critical amino acid residues for the receptor to recognize salty peptides.TRPV1 is specifically the receptor for recognizing salty peptides.Hydrogen bonds and electrostatic interactions are the main driving forces for the interactions between salty peptides and TRPV1 receptors.KSWDDFFTR has the most potent binding capacity with the receptor and has tremendous potential for application in sodium salt substitution.This study confirmed the taste receptor that specifically recognizes salty peptides,analyzed the receptor-peptide binding interaction,and provided a new idea for understanding the taste receptor perception of salty peptides.展开更多
Oil-in-water(o/w) emulsions were produced with a membrane emulsification system. The effect of the continuous phase viscosity on the emulsification was studied. The theoretical analyses show that the continuous phase ...Oil-in-water(o/w) emulsions were produced with a membrane emulsification system. The effect of the continuous phase viscosity on the emulsification was studied. The theoretical analyses show that the continuous phase viscosity influences not only the flow field of the continuous phase but also the interfacial tension. The droplet size distribution and disperse phase flux for different continuous phase viscosity were investigated experimentally at constant wall shear stress and constant volume flow rate of the continuous phase respectively.展开更多
This study investigated the effects of different cooking methods on the nutritional composition and eating quality of peanut sprouts(PS).Five cooking methods including boiling,steaming,microwave heating,roasting,and d...This study investigated the effects of different cooking methods on the nutritional composition and eating quality of peanut sprouts(PS).Five cooking methods including boiling,steaming,microwave heating,roasting,and deep-frying were tested.Microwave heating resulted in the highest retention of crude protein(98.0%)and carbohydrate content(92.9%),while fatty acid content did not significantly differ from levels detected in untreated PS.Compared to uncooked sprouts,cooked PS exhibited increased levels of ash,fat,protein,carbohydrate,fiber,and fatty acid with a decreased moisture content.Steamed PS retained better structural integrity with higher viscosity.Microwaved and roasted PS received higher sensory scores and similar textural properties.Regarding color,microwaved and roasted PS received the highest brightness value(L^(*)),with moderate redness(a^(*))and yellowness(b^(*))values.The sensory evaluation results aligned with the textural and color data,suggesting that microwaved PS would be generally accepted by the public.展开更多
Naturally available foods contain nutrients like vitamins(A,C,E,and D),zinc,calcium,magnesium,folate iron,omega fatty acids,selenium,and phytochemicals that have profound protective effects(boosting immunity)on human ...Naturally available foods contain nutrients like vitamins(A,C,E,and D),zinc,calcium,magnesium,folate iron,omega fatty acids,selenium,and phytochemicals that have profound protective effects(boosting immunity)on human from diseases.The critical component of obtaining incredible health is to maintain proper diet with healthy food,proper sleep,and regular exercise.This review is drafted with an aim to lay out the importance of consuming immune boosting foods,present various nutritional compounds available and their mechanism in maintaining immunity,and briefly discuss some of the exotic immunity building food sources,nutrients present,health benefits,and its utilization.Some of the immune-boosting foods like almonds,spinach,citrus fruits,avocado,red bell pepper,pomegranate,kiwi,garlic,ginger,and passion fruit are deliberated to have positive impact on ameliorating cancer,diabetics,heart disease,skin,eyesight,bone health,blood pressure,brain development,anti-stress,antimicrobial,antibacterial,antifungal,anti-aging,anti-allergenicity,antimalarial,anti-mutagenicity,and anti-inflammatory.This review on immune boosting foods further emphasizes on the need and proved the importance of consuming natural fruits,vegetables,nut,and meat products for strengthening the immune system.Thus,the consumption of immune boosting foods is mandatory for maintaining the health and protecting our body from harmful pathogen and degenerative diseases naturally.展开更多
To reveal the potential relationship between microbial community and flavor compounds during the fermentation of chopped red chili,microbial diversity and volatile metabolites at different stages were analyzed by high...To reveal the potential relationship between microbial community and flavor compounds during the fermentation of chopped red chili,microbial diversity and volatile metabolites at different stages were analyzed by high-throughput sequencing and gas chromatography-mass spectrometry.The results showed that Pseudomonas was the most dominant bacterial genus in fermented chopped red chili(FCRC),while unclassified_f__Nectriaceae and Colletotrichum were the most abundant fungal genus initially but were quickly replaced by Wickerhamomyces and Hyphopichia.Besides,citric acid and acetic acid were the most abundant organic acids,and esters were the dominant volatile flavor compounds in FCRC.Notably,the formation of flavor compounds in FCRC can be divided into three stages:the first stage is day 0,the second stage is day 3–10,and the third stage is day 15–20.Based on the O2PLS model,13 bacterial genera highly correlated(|ρ|>0.7)with flavor compounds and Exiguobacterium was correlated with 26 flavor components,having the largest numbers of correlated flavor compounds,while only four fungal genera correlated with flavor compounds(|ρ|>0.7)and unclassified_f__Nectriaceae was correlated with 11 flavor components.Moreover,the correlation analysis suggested that Exiguobacterium and Aureimonas were the core bacteria to produce the key flavors of FCRC,while unclassified_f__Nectriaceae,Wickerhamomyces and Hyphopichia were the core fungus.These findings provide novel insights into the variation of bacterial and fungal communities and increase our understanding of the core aroma-related microbiota involved in manufacturing FCRC with distinctive flavor properties.展开更多
Flos Sophorae Immaturus (FSI) possessed potential xanthine oxidase (XO) inhibitory activity as a uric acid-lowing natural product.The present work identified and quantified the free and bound polyphenols of FSI by UPL...Flos Sophorae Immaturus (FSI) possessed potential xanthine oxidase (XO) inhibitory activity as a uric acid-lowing natural product.The present work identified and quantified the free and bound polyphenols of FSI by UPLC-QTOF-MS.Then determined the primary polyphenols with XO inhibitory effect and clarified their potential mechanisms by omission experiment,interaction assay,inhibition type,and fluorescence measurements.The results revealed that nine polyphenols were detected in the free polyphenol extract and ten polyphenols were detected in the bound polyphenol extract.Meanwhile,seven polyphenols were identified as XO inhibitors,including quercetin,kaempferol,isorhamnetin,rutin,hyperoside,protocatechuic acid,and quercitrin with the IC50 values of 0.03,0.11,0.07,5.62,11.48,22.13,and 367.82 mg/mL,but their inhibition stability was lower than 24 h.Although the content of quercetin (18.87 mg/g) was not the highest,it played a crucial role to the XO inhibitory effect of FSI.Furthermore,kaempferol and isorhamnetin alone revealed the sub-additive effect with quercetin,while the combination of other polyphenols with quercetin generated the interference or antagonism effects.Quercetin,isorhamnetin,and kaempferol were mixed-type and competitive inhibitors,which significantly quenched the fluorescence intensity of XO.Moreover,the binding processes of quercetin-XO,kaempferol-XO,and isorhamnetin-XO were spontaneous and endothermic,and the hydrophobic interaction was the key driving force.In general,quercetin,kaempferol,and isorhamnetin in FSI can be used as potential XO inhibitors.展开更多
Flos Sophorae Immaturus(FSI)is consumed as a natural food rich in flavonoids and exhibits potential xanthine oxidase(XOD)and adenosine deaminase(ADA)inhibitory activities.Therefore,ultrasound and heating treatments we...Flos Sophorae Immaturus(FSI)is consumed as a natural food rich in flavonoids and exhibits potential xanthine oxidase(XOD)and adenosine deaminase(ADA)inhibitory activities.Therefore,ultrasound and heating treatments were applied to improve the XOD and ADA inhibitory effects of FSI,and the mechanisms were revealed by tracking the changes of flavones.Results showed that ultrasound(480 W,60 min)assisted heating treatments(180℃,60 min)significantly improved the XOD(from 40.97%to 83.47%)and ADA(6.64%-23.28%)inhibition rates.Meanwhile,ultrasound and heat treatment caused significant variations in total polyphenols and flavonoid contents and altered the flavonoid composition of FSI.Specifically,rutin,kaempferol-3-o-rutinoside,and narcissoside of FSI converted to quercetin,kaempferol,and isorhamnetin during heating treatments.However,the model experiment revealed that ultrasound treatment did not cause the conversion of flavones and just promoted the dissolution of FSI flavones.Furthermore,quercetin,kaempferol,and isorhamnetin possessed better XOD and ADA inhibitory activities than rutin,kaempferol-3-o-rutinoside,and narcissoside at a concentration from 0.025 mg/mL to 1.0 mg/mL,implying de-glycosylation is a feasible approach for enhancing XOD and ADA activity.The present study provides a promising strategy for the processing of FSI.展开更多
In order to reveal the intrinsic nature of the reduction or disappearance of biological activity in the processing and preparation of polysaccharides,and realize the effective control of highly active polysaccharides,...In order to reveal the intrinsic nature of the reduction or disappearance of biological activity in the processing and preparation of polysaccharides,and realize the effective control of highly active polysaccharides,the correlation between conformation and immunomodulatory activity of lentinan under different subcritical water temperatures was investigated.The results showed that,compared with the lentinan extracted by hot water(HW-L),with the increase of temperature(100–160℃),the molecular weight of lentinans decreased(5.041×10^(5)–1.754×10^(6) g/mol)and the rigidity of the chain weakened.The chains gradually loosened and a rigid-flexible transition occurred.At 160°C,the conformation of lentinan completely changed from triple helix to random coil.In-vitro cell experiments showed that,lentinan at 120℃ could more efficiently promote the proliferation and phagocytosis of RAW264.7 cells,and significantly promote the secretion of NO,TNF-α,IL-6 and IL-1β,exhibiting stronger immunomodulatory activity.But the activity of lentinan decreased sharply at 150–160℃.These results suggest a significant correlation between polysaccharide chain conformation and immunomodulatory activity under different subcritical water temperature conditions.By adjusting the temperature of subcritical water,the chain conformation of polysaccharides can be controlled,resulting in more efficient extraction of highly active polysaccharides.展开更多
This work aimed to explore an effective way for converting agro-industrial residues into value-added products.A thermophilic protease-producing strain was isolated from soybean meal(SBM)and identified as Bacillus lich...This work aimed to explore an effective way for converting agro-industrial residues into value-added products.A thermophilic protease-producing strain was isolated from soybean meal(SBM)and identified as Bacillus licheniformis by 16S rDNA sequencing.After incubating Bacillus licheniformis CPB2 in casein medium for 24 h,the protease activity,peptide yield,and protein conversion rate of the culture could reach 8.87±0.33 U/mL,68.58%,and 82.27%,respectively.Brewer’s spent grain(BSG)and SBM were used as co-substrates to produce value-added peptides through thermophilic solid-state fermentation(TSSF)with Bacillus licheniformis CPB2.The peptide content of the co-substrates increased from 25.71 mg/g to 112.72 mg/g under the optimal TSSF conditions.The fermented products showed an increased crude protein and free amino acids contents and a decreased crude fat and ash contents as well as trypsin inhibitor activity compared with the unfermented co-substrates.TSSF could degrade macromolecular proteins into peptides,unfold the protein aggregates,and reduce the particle size.Industrial relevance:This work proposed an effective way for the rational and efficient utilization of wet and dry agro-industrial residues to produce value-added products,which showed a broad potential for reducing production costs,saving water resources and energy,and preserving the ecological environment.展开更多
Rice and its by-products are an under-utilized resource of high-quality and sustainable plant protein.Due to their characteristics of hypoallergenic,gluten-free,and balanced amino acid composition,rice proteins(RPs)ar...Rice and its by-products are an under-utilized resource of high-quality and sustainable plant protein.Due to their characteristics of hypoallergenic,gluten-free,and balanced amino acid composition,rice proteins(RPs)are considered to be more important than other grain proteins and have great potential to compensate for the defects of animal proteins.In particular,the application of RPs in plant-based emulsifiers has attracted much attention in recent years.Nevertheless,the inappropriate molecular structure and excessive molecular weight challenge their potential industrial value in food emulsions.This review summarizes the effective strategies to improve the emulsifiability of RPs by relevant modifications with an emphasis on the current scientific knowledge and future perspectives.These modifications could mainly be achieved by enzymatic hydrolysis,combination with polyphenols or polysaccharides.Meanwhile,some physical processing techniques including microwave,ultrasound,and high pressure and chemical strategies such as pH-shifting,fibrosis,phosphorylation,and alkylation have also started to rise.展开更多
基金funded by National Natural Science Foundation of China(31460445)Science and Technology Talents and Platform Program of Yunnan Province,No.202105AF150049Yunnan University Key Laboratory of Food Microbial Resources and Utilization(Yunjiaofa[2018]No.135)。
文摘Sanchuan ham is appreciated in Yunnan Province,China,for its characteristic flavor and taste,while the microbial community structure and biogenic amines content remain unclear during fermentation processes.In this study,we explored the physicochemical property,biogenic amines concentration and microbial diversity of external and internal Sanchuan ham by high-throughput sequencing during the processing of Sanchuan ham.Results showed that the nitrite remained at a stable level of 0.15 mg/kg which was significantly lower than the national health standard safety level of 20 mg/kg.In addition,compared with fresh hams,the content of total free amino acids in ripe Sanchuan ham has grown 14 folds;sour and bitter were the main tastes of Sanchuan ham.Notably,the concentration of cadaverine was the highest of all biogenic amines during the entire fermentation period.At the bacterial phyla level,Firmicutes and Actinobacteria were the two main phyla,while at the genus level,Staphylococcus was a significant strain throughout the whole fermentation.Moreover,the dry stage has a great impact on the succession change of microbial community structure.Simultaneously,the change trends and composition of bacteria in the interior have slight discrepancies with those of the exterior of Sanchuan ham.
基金funded by Natural Science Foundation of Shanghai,China(No.23ZR1426100)SAAS program for Excellent Research Team(No.G202203)。
文摘The taste presentation and receptor perception mechanism of the salty peptide of Stropharia rugosoannulata were predicted and verified using peptide omics and molecular interaction techniques.The combination of aspartic acid(D)and glutamic acid(E),or peptide fragments composed of arginine(R),constitute the characteristic taste structural basis of salty peptides of S.rugosoannulata.The taste intensity of the salty peptide positively correlates with its concentration within a specific concentration range(0.25–1.0 mg/mL).The receptor more easily recognizes the first amino acid residue at the N-terminal of salty peptides and the aspartic acid residue in the peptides.GLU513,ASP707,and VAL508 are the critical amino acid residues for the receptor to recognize salty peptides.TRPV1 is specifically the receptor for recognizing salty peptides.Hydrogen bonds and electrostatic interactions are the main driving forces for the interactions between salty peptides and TRPV1 receptors.KSWDDFFTR has the most potent binding capacity with the receptor and has tremendous potential for application in sodium salt substitution.This study confirmed the taste receptor that specifically recognizes salty peptides,analyzed the receptor-peptide binding interaction,and provided a new idea for understanding the taste receptor perception of salty peptides.
基金Supported by the National Natural Science Foundation of China(No.29506050)and DAAD scholarship
文摘Oil-in-water(o/w) emulsions were produced with a membrane emulsification system. The effect of the continuous phase viscosity on the emulsification was studied. The theoretical analyses show that the continuous phase viscosity influences not only the flow field of the continuous phase but also the interfacial tension. The droplet size distribution and disperse phase flux for different continuous phase viscosity were investigated experimentally at constant wall shear stress and constant volume flow rate of the continuous phase respectively.
基金funded by the 2024 Natural Science Foundation of Liaoning Province(2024-MS-232)。
文摘This study investigated the effects of different cooking methods on the nutritional composition and eating quality of peanut sprouts(PS).Five cooking methods including boiling,steaming,microwave heating,roasting,and deep-frying were tested.Microwave heating resulted in the highest retention of crude protein(98.0%)and carbohydrate content(92.9%),while fatty acid content did not significantly differ from levels detected in untreated PS.Compared to uncooked sprouts,cooked PS exhibited increased levels of ash,fat,protein,carbohydrate,fiber,and fatty acid with a decreased moisture content.Steamed PS retained better structural integrity with higher viscosity.Microwaved and roasted PS received higher sensory scores and similar textural properties.Regarding color,microwaved and roasted PS received the highest brightness value(L^(*)),with moderate redness(a^(*))and yellowness(b^(*))values.The sensory evaluation results aligned with the textural and color data,suggesting that microwaved PS would be generally accepted by the public.
文摘Naturally available foods contain nutrients like vitamins(A,C,E,and D),zinc,calcium,magnesium,folate iron,omega fatty acids,selenium,and phytochemicals that have profound protective effects(boosting immunity)on human from diseases.The critical component of obtaining incredible health is to maintain proper diet with healthy food,proper sleep,and regular exercise.This review is drafted with an aim to lay out the importance of consuming immune boosting foods,present various nutritional compounds available and their mechanism in maintaining immunity,and briefly discuss some of the exotic immunity building food sources,nutrients present,health benefits,and its utilization.Some of the immune-boosting foods like almonds,spinach,citrus fruits,avocado,red bell pepper,pomegranate,kiwi,garlic,ginger,and passion fruit are deliberated to have positive impact on ameliorating cancer,diabetics,heart disease,skin,eyesight,bone health,blood pressure,brain development,anti-stress,antimicrobial,antibacterial,antifungal,anti-aging,anti-allergenicity,antimalarial,anti-mutagenicity,and anti-inflammatory.This review on immune boosting foods further emphasizes on the need and proved the importance of consuming natural fruits,vegetables,nut,and meat products for strengthening the immune system.Thus,the consumption of immune boosting foods is mandatory for maintaining the health and protecting our body from harmful pathogen and degenerative diseases naturally.
基金funded by the Science and Technology Support Program of Guizhou Province,No.[2020]1Y156Science and Technology Talents and Platform Program of Yunnan Province,No.202105AF150049Key Laboratory of Food Microbial Resources and Utilization in Universities in Yunnan Province(Yunjiaofa[2018]No.135).
文摘To reveal the potential relationship between microbial community and flavor compounds during the fermentation of chopped red chili,microbial diversity and volatile metabolites at different stages were analyzed by high-throughput sequencing and gas chromatography-mass spectrometry.The results showed that Pseudomonas was the most dominant bacterial genus in fermented chopped red chili(FCRC),while unclassified_f__Nectriaceae and Colletotrichum were the most abundant fungal genus initially but were quickly replaced by Wickerhamomyces and Hyphopichia.Besides,citric acid and acetic acid were the most abundant organic acids,and esters were the dominant volatile flavor compounds in FCRC.Notably,the formation of flavor compounds in FCRC can be divided into three stages:the first stage is day 0,the second stage is day 3–10,and the third stage is day 15–20.Based on the O2PLS model,13 bacterial genera highly correlated(|ρ|>0.7)with flavor compounds and Exiguobacterium was correlated with 26 flavor components,having the largest numbers of correlated flavor compounds,while only four fungal genera correlated with flavor compounds(|ρ|>0.7)and unclassified_f__Nectriaceae was correlated with 11 flavor components.Moreover,the correlation analysis suggested that Exiguobacterium and Aureimonas were the core bacteria to produce the key flavors of FCRC,while unclassified_f__Nectriaceae,Wickerhamomyces and Hyphopichia were the core fungus.These findings provide novel insights into the variation of bacterial and fungal communities and increase our understanding of the core aroma-related microbiota involved in manufacturing FCRC with distinctive flavor properties.
基金subsidized by the Jiangsu Key R&D plan,China(BE2019309)Construction Project of Innovative Talents Base of Guizhou Province([2016]22)which has enabled us to accomplish this study.
文摘Flos Sophorae Immaturus (FSI) possessed potential xanthine oxidase (XO) inhibitory activity as a uric acid-lowing natural product.The present work identified and quantified the free and bound polyphenols of FSI by UPLC-QTOF-MS.Then determined the primary polyphenols with XO inhibitory effect and clarified their potential mechanisms by omission experiment,interaction assay,inhibition type,and fluorescence measurements.The results revealed that nine polyphenols were detected in the free polyphenol extract and ten polyphenols were detected in the bound polyphenol extract.Meanwhile,seven polyphenols were identified as XO inhibitors,including quercetin,kaempferol,isorhamnetin,rutin,hyperoside,protocatechuic acid,and quercitrin with the IC50 values of 0.03,0.11,0.07,5.62,11.48,22.13,and 367.82 mg/mL,but their inhibition stability was lower than 24 h.Although the content of quercetin (18.87 mg/g) was not the highest,it played a crucial role to the XO inhibitory effect of FSI.Furthermore,kaempferol and isorhamnetin alone revealed the sub-additive effect with quercetin,while the combination of other polyphenols with quercetin generated the interference or antagonism effects.Quercetin,isorhamnetin,and kaempferol were mixed-type and competitive inhibitors,which significantly quenched the fluorescence intensity of XO.Moreover,the binding processes of quercetin-XO,kaempferol-XO,and isorhamnetin-XO were spontaneous and endothermic,and the hydrophobic interaction was the key driving force.In general,quercetin,kaempferol,and isorhamnetin in FSI can be used as potential XO inhibitors.
基金support of the Modern Agriculture in Jiangsu Province,China(BE2019309)Science and Technology Program of Guizhou Province(Qian Ke He Zhi Cheng[2021]174)which have enabled us to accomplish this study.
文摘Flos Sophorae Immaturus(FSI)is consumed as a natural food rich in flavonoids and exhibits potential xanthine oxidase(XOD)and adenosine deaminase(ADA)inhibitory activities.Therefore,ultrasound and heating treatments were applied to improve the XOD and ADA inhibitory effects of FSI,and the mechanisms were revealed by tracking the changes of flavones.Results showed that ultrasound(480 W,60 min)assisted heating treatments(180℃,60 min)significantly improved the XOD(from 40.97%to 83.47%)and ADA(6.64%-23.28%)inhibition rates.Meanwhile,ultrasound and heat treatment caused significant variations in total polyphenols and flavonoid contents and altered the flavonoid composition of FSI.Specifically,rutin,kaempferol-3-o-rutinoside,and narcissoside of FSI converted to quercetin,kaempferol,and isorhamnetin during heating treatments.However,the model experiment revealed that ultrasound treatment did not cause the conversion of flavones and just promoted the dissolution of FSI flavones.Furthermore,quercetin,kaempferol,and isorhamnetin possessed better XOD and ADA inhibitory activities than rutin,kaempferol-3-o-rutinoside,and narcissoside at a concentration from 0.025 mg/mL to 1.0 mg/mL,implying de-glycosylation is a feasible approach for enhancing XOD and ADA activity.The present study provides a promising strategy for the processing of FSI.
基金funded by the National Natural Science Foundation of China(32072354)Key R&D Program of Ningxia Hui Autonomous Region(No.2022BBF03016)Priority Academic Program Development of Jiangsu Higher Education Institutions(PAPD).
文摘In order to reveal the intrinsic nature of the reduction or disappearance of biological activity in the processing and preparation of polysaccharides,and realize the effective control of highly active polysaccharides,the correlation between conformation and immunomodulatory activity of lentinan under different subcritical water temperatures was investigated.The results showed that,compared with the lentinan extracted by hot water(HW-L),with the increase of temperature(100–160℃),the molecular weight of lentinans decreased(5.041×10^(5)–1.754×10^(6) g/mol)and the rigidity of the chain weakened.The chains gradually loosened and a rigid-flexible transition occurred.At 160°C,the conformation of lentinan completely changed from triple helix to random coil.In-vitro cell experiments showed that,lentinan at 120℃ could more efficiently promote the proliferation and phagocytosis of RAW264.7 cells,and significantly promote the secretion of NO,TNF-α,IL-6 and IL-1β,exhibiting stronger immunomodulatory activity.But the activity of lentinan decreased sharply at 150–160℃.These results suggest a significant correlation between polysaccharide chain conformation and immunomodulatory activity under different subcritical water temperature conditions.By adjusting the temperature of subcritical water,the chain conformation of polysaccharides can be controlled,resulting in more efficient extraction of highly active polysaccharides.
基金financial support provided by the Key R&D Plan of Jiangsu Province(Key Project of Modern Agriculture,grant BE2016355).
文摘This work aimed to explore an effective way for converting agro-industrial residues into value-added products.A thermophilic protease-producing strain was isolated from soybean meal(SBM)and identified as Bacillus licheniformis by 16S rDNA sequencing.After incubating Bacillus licheniformis CPB2 in casein medium for 24 h,the protease activity,peptide yield,and protein conversion rate of the culture could reach 8.87±0.33 U/mL,68.58%,and 82.27%,respectively.Brewer’s spent grain(BSG)and SBM were used as co-substrates to produce value-added peptides through thermophilic solid-state fermentation(TSSF)with Bacillus licheniformis CPB2.The peptide content of the co-substrates increased from 25.71 mg/g to 112.72 mg/g under the optimal TSSF conditions.The fermented products showed an increased crude protein and free amino acids contents and a decreased crude fat and ash contents as well as trypsin inhibitor activity compared with the unfermented co-substrates.TSSF could degrade macromolecular proteins into peptides,unfold the protein aggregates,and reduce the particle size.Industrial relevance:This work proposed an effective way for the rational and efficient utilization of wet and dry agro-industrial residues to produce value-added products,which showed a broad potential for reducing production costs,saving water resources and energy,and preserving the ecological environment.
基金financial support from the National Programs for High Technology Research and Development of China grant(No.2013AA102203)the Senior Talent Program of Jiangsu University(No.5501360012).
文摘Rice and its by-products are an under-utilized resource of high-quality and sustainable plant protein.Due to their characteristics of hypoallergenic,gluten-free,and balanced amino acid composition,rice proteins(RPs)are considered to be more important than other grain proteins and have great potential to compensate for the defects of animal proteins.In particular,the application of RPs in plant-based emulsifiers has attracted much attention in recent years.Nevertheless,the inappropriate molecular structure and excessive molecular weight challenge their potential industrial value in food emulsions.This review summarizes the effective strategies to improve the emulsifiability of RPs by relevant modifications with an emphasis on the current scientific knowledge and future perspectives.These modifications could mainly be achieved by enzymatic hydrolysis,combination with polyphenols or polysaccharides.Meanwhile,some physical processing techniques including microwave,ultrasound,and high pressure and chemical strategies such as pH-shifting,fibrosis,phosphorylation,and alkylation have also started to rise.
