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Weng J, Zou Y, Zhang Y, Zhang H. Stable encapsulation of camellia oil in core-shell zein nanofibers fabricated by emulsion electrospinning. Food Chem 2023; 429:136860. [PMID: 37478611 DOI: 10.1016/j.foodchem.2023.136860] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2023] [Revised: 07/08/2023] [Accepted: 07/10/2023] [Indexed: 07/23/2023]
Abstract
This study aimed to develop core-shell nanofibers by emulsion electrospinning using zein-stabilized emulsions to encapsulate camellia oil effectively. The increasing oil volume fraction (φ from 10% to 60%) increased the apparent viscosity and average droplet size of emulsions, resulting in the average diameter of electrospun fibers increasing from 124.5 nm to 286.2 nm. The oil droplets as the core were randomly distributed in fibers in the form of beads, and the core-shell structure of fibers was observed in TEM images. FTIR indicated that hydrogen bond interactions occurred between zein and camellia oil molecules. The increasing oil volume fraction enhanced the thermal stability, hydrophobicity, and water stability of electrospun nanofiber films. The core-shell nanofibers with 10%, 20%, 40%, and 60% camellia oil showed encapsulation efficiency of 78.53%, 80.25%, 84.52%, and 84.39%, respectively, and had good storage stability. These findings contribute to developing zein-based core-shell electrospun fibers to encapsulate bioactive substances.
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Affiliation(s)
- Junjie Weng
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
| | - Yucheng Zou
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
| | - Yipeng Zhang
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
| | - Hui Zhang
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China; Innovation Center of Yangtze River Delta, Zhejiang University, Jiaxing 314102, China.
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2
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Liu Y, Li L, Yang J, Huang H, Song W. Transcriptome analysis reveals genes connected to temperature adaptation in juvenile antarctic krill Euphausia superba. Genes Genomics 2023; 45:1063-1071. [PMID: 37301775 PMCID: PMC10349771 DOI: 10.1007/s13258-023-01377-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2022] [Accepted: 03/15/2023] [Indexed: 06/12/2023]
Abstract
BACKGROUND The Antarctic krill, Euphausia superba (E. superba), is a key organism in the Antarctic marine ecosystem and has been widely studied. However, there is a lack of transcriptome data focusing on temperature responses. METHODS In this study, we performed transcriptome sequencing of E. superba samples exposed to three different temperatures: -1.19 °C (low temperature, LT), - 0.37 °C (medium temperature, MT), and 3 °C (high temperature, HT). RESULTS Illumina sequencing generated 772,109,224 clean reads from the three temperature groups. In total, 1,623, 142, and 842 genes were differentially expressed in MT versus LT, HT versus LT, and HT versus MT, respectively. Moreover, Kyoto Encyclopedia of Genes and Genomes analysis revealed that these differentially expressed genes were mainly involved in the Hippo signaling pathway, MAPK signaling pathway, and Toll-like receptor signaling pathway. Quantitative reverse-transcription PCR revealed that ESG037073 expression was significantly upregulated in the MT group compared with the LT group, and ESG037998 expression was significantly higher in the HT group than in the LT group. CONCLUSIONS This is the first transcriptome analysis of E. superba exposed to three different temperatures. Our results provide valuable resources for further studies on the molecular mechanisms underlying temperature adaptation in E. superba.
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Affiliation(s)
- Yongliang Liu
- School of Ocean, Yantai University, 30 Qingquan Road, Yantai, Shangdong, 264005, China
| | - Lingzhi Li
- Key Laboratory of Oceanic and Polar Fisheries, Ministry of Agriculture, East China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Shanghai, 200090, China
| | - Jialiang Yang
- Key Laboratory of Oceanic and Polar Fisheries, Ministry of Agriculture, East China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Shanghai, 200090, China
| | - Hongliang Huang
- Key Laboratory of Oceanic and Polar Fisheries, Ministry of Agriculture, East China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Shanghai, 200090, China
| | - Wei Song
- Key Laboratory of Oceanic and Polar Fisheries, Ministry of Agriculture, East China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Shanghai, 200090, China.
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Effects of Tea Polyphenol and Its Combination with Other Antioxidants Added during the Extraction Process on Oxidative Stability of Antarctic Krill (Euphausia superba) Oil. Foods 2022; 11:foods11233768. [PMID: 36496576 PMCID: PMC9736581 DOI: 10.3390/foods11233768] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/21/2022] [Revised: 11/13/2022] [Accepted: 11/21/2022] [Indexed: 11/24/2022] Open
Abstract
Antarctic krill (Euphausia superba) oil contains high levels of marine omega-3 long-chain polyunsaturated fatty acids (n-3 LC-PUFA), including eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). In industrial production, krill oil is usually extracted from krill meals by using ethanol as a solvent. Water in the krill meal can be easily extracted by using ethanol as an extraction solvent. During the extraction process, the EPA and DHA are more easily oxidized and degraded when water exists in the ethanol extract of krill oil. Based on the analysis of peroxide value (POV), thiobarbituric acid-reactive substances (TBARS), fatty acid composition, and lipid class composition, the present study indicated that the composite antioxidants (TP-TPP) consist of tea polyphenol (TP) and tea polyphenol palmitate (TPP) had an excellent antioxidant effect. By contrast, adding TP-TPP into ethanol solvent during the extraction process is more effective than adding TP-TPP into krill oil after the extraction process.
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Li Z, Liu A, Du Q, Zhu W, Liu H, Naeem A, Guan Y, Chen L, Ming L. Bioactive substances and therapeutic potential of camellia oil: An overview. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101855] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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Guo P, Xue M, Teng X, Wang Y, Ren R, Han J, Zhang H, Tian Y, Liang H. Antarctic Krill Oil ameliorates liver injury in rats exposed to alcohol by regulating bile acids metabolism and gut microbiota. J Nutr Biochem 2022; 107:109061. [DOI: 10.1016/j.jnutbio.2022.109061] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2021] [Revised: 04/07/2022] [Accepted: 04/20/2022] [Indexed: 10/25/2022]
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Ullah A, Bano A, Khan N. Climate Change and Salinity Effects on Crops and Chemical Communication Between Plants and Plant Growth-Promoting Microorganisms Under Stress. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2021. [DOI: 10.3389/fsufs.2021.618092] [Citation(s) in RCA: 24] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023] Open
Abstract
During the last two decades the world has experienced an abrupt change in climate. Both natural and artificial factors are climate change drivers, although the effect of natural factors are lesser than the anthropogenic drivers. These factors have changed the pattern of precipitation resulting in a rise in sea levels, changes in evapotranspiration, occurrence of flood overwintering of pathogens, increased resistance of pests and parasites, and reduced productivity of plants. Although excess CO2 promotes growth of C3 plants, high temperatures reduce the yield of important agricultural crops due to high evapotranspiration. These two factors have an impact on soil salinization and agriculture production, leading to the issue of water and food security. Farmers have adopted different strategies to cope with agriculture production in saline and saline sodic soil. Recently the inoculation of halotolerant plant growth promoting rhizobacteria (PGPR) in saline fields is an environmentally friendly and sustainable approach to overcome salinity and promote crop growth and yield in saline and saline sodic soil. These halotolerant bacteria synthesize certain metabolites which help crops in adopting a saline condition and promote their growth without any negative effects. There is a complex interkingdom signaling between host and microbes for mutual interaction, which is also influenced by environmental factors. For mutual survival, nature induces a strong positive relationship between host and microbes in the rhizosphere. Commercialization of such PGPR in the form of biofertilizers, biostimulants, and biopower are needed to build climate resilience in agriculture. The production of phytohormones, particularly auxins, have been demonstrated by PGPR, even the pathogenic bacteria and fungi which also modulate the endogenous level of auxins in plants, subsequently enhancing plant resistance to various stresses. The present review focuses on plant-microbe communication and elaborates on their role in plant tolerance under changing climatic conditions.
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Guo L, Guo Y, Wu P, Lu F, Zhu J, Ma H, Chen Y, Zhang T. Camellia oil lowering blood pressure in spontaneously hypertension rats. J Funct Foods 2020. [DOI: 10.1016/j.jff.2020.103915] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023] Open
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Yu Z, Li D, Yin F, Zhao Q, Liu Z, Song L, Zhou D, Wang T. Lipid Profiles in By‐Products and Muscles of Three Shrimp Species (
Penaeus monodon
,
Penaeus vannamei
, and
Penaeus chinensis
). EUR J LIPID SCI TECH 2020. [DOI: 10.1002/ejlt.201900309] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
Affiliation(s)
- Zhuo‐Liang Yu
- School of Food Science and Technology Dalian Polytechnic University Dalian 116034 P. R. China
| | - De‐Yang Li
- School of Food Science and Technology Dalian Polytechnic University Dalian 116034 P. R. China
| | - Fa‐Wen Yin
- School of Food Science and Technology Dalian Polytechnic University Dalian 116034 P. R. China
- National Engineering Research Center of Seafood Dalian 116034 P. R. China
| | - Qi Zhao
- School of Food Science and Technology Dalian Polytechnic University Dalian 116034 P. R. China
- National Engineering Research Center of Seafood Dalian 116034 P. R. China
| | - Zhong‐Yuan Liu
- School of Food Science and Technology Dalian Polytechnic University Dalian 116034 P. R. China
| | - Liang Song
- School of Food Science and Technology Dalian Polytechnic University Dalian 116034 P. R. China
- National Engineering Research Center of Seafood Dalian 116034 P. R. China
| | - Da‐Yong Zhou
- School of Food Science and Technology Dalian Polytechnic University Dalian 116034 P. R. China
- National Engineering Research Center of Seafood Dalian 116034 P. R. China
| | - Tong Wang
- Department of Food Science University of Tennessee Knoxville TN 37996 USA
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Zhang TT, Xu J, Wang YM, Xue CH. Health benefits of dietary marine DHA/EPA-enriched glycerophospholipids. Prog Lipid Res 2019; 75:100997. [DOI: 10.1016/j.plipres.2019.100997] [Citation(s) in RCA: 99] [Impact Index Per Article: 19.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2019] [Revised: 07/04/2019] [Accepted: 07/04/2019] [Indexed: 02/07/2023]
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11
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Liu Y, Cong P, Li B, Song Y, Liu Y, Xu J, Xue C. Effect of thermal processing towards lipid oxidation and non-enzymatic browning reactions of Antarctic krill (Euphausia superba) meal. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:5257-5268. [PMID: 29652437 DOI: 10.1002/jsfa.9064] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/02/2018] [Revised: 03/13/2018] [Accepted: 04/01/2018] [Indexed: 06/08/2023]
Abstract
BACKGROUND Antarctic krill is a huge source of biomass and prospective high-quality lipid source. Eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), nutritionally important lipid components with poor oxidative stability, were used as markers of oxidation during thermal processing of Antarctic krill (Euphausia superba) meal by evaluating the lipolysis, lipid oxidation, and non-enzymatic browning reactions. RESULT Liquid chromatography-mass spectrometry of the phospholipids and the main oxidation products of free fatty acids and phosphatidylcholine (PC) was effective for evaluating the oxidation of EPA and DHA. During boiling, oxidation of EPA and DHA in the free fatty acid and PC fractions and hydrolysis of the fatty acids at the sn-2 position of the phospholipids were predominant. The changes in PC during drying were mainly attributed to the oxidation of EPA and DHA. Heat treatment increased the oxidation products and concentration of hydrophobic pyrrole owing to pyrrolization between phosphatidylethanolamine and the lipid oxidation products. CONCLUSION The lipid oxidation level of Antarctic krill increased after drying, owing to prolonged heating under the severe conditions. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Yanzi Liu
- College of Food Science and Engineering, Ocean University of China, Qingdao, China
| | - Peixu Cong
- College of Food Science and Engineering, Ocean University of China, Qingdao, China
| | - Beijia Li
- College of Food Science and Engineering, Ocean University of China, Qingdao, China
| | - Yu Song
- College of Food Science and Engineering, Ocean University of China, Qingdao, China
| | - Yanjun Liu
- College of Food Science and Engineering, Ocean University of China, Qingdao, China
| | - Jie Xu
- College of Food Science and Engineering, Ocean University of China, Qingdao, China
| | - Changhu Xue
- College of Food Science and Engineering, Ocean University of China, Qingdao, China
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12
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Song Y, Song L, Yin F, Zhang J, Zhang J, Zhou D, Wang T. Kinetics of Astaxanthin Degradation in Three Types of Antarctic Krill (Euphausia superba
) Oil during Storage. J AM OIL CHEM SOC 2018. [DOI: 10.1002/aocs.12129] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
Affiliation(s)
- Yukun Song
- School of Food Science and Technology; Dalian Polytechnic University; No.1 Qinggongyuan, Dalian 116034 Liaoning Province China
- National Engineering Research Center of Seafood (Dalian Polytechnic University); Ministry of Science and Technology; No.1 Qinggongyuan, Dalian 116034 Liaoning Province China
| | - Liang Song
- School of Food Science and Technology; Dalian Polytechnic University; No.1 Qinggongyuan, Dalian 116034 Liaoning Province China
- National Engineering Research Center of Seafood (Dalian Polytechnic University); Ministry of Science and Technology; No.1 Qinggongyuan, Dalian 116034 Liaoning Province China
| | - Fawen Yin
- School of Food Science and Technology; Dalian Polytechnic University; No.1 Qinggongyuan, Dalian 116034 Liaoning Province China
- National Engineering Research Center of Seafood (Dalian Polytechnic University); Ministry of Science and Technology; No.1 Qinggongyuan, Dalian 116034 Liaoning Province China
| | - Jianrun Zhang
- School of Food Science and Technology; Dalian Polytechnic University; No.1 Qinggongyuan, Dalian 116034 Liaoning Province China
- National Engineering Research Center of Seafood (Dalian Polytechnic University); Ministry of Science and Technology; No.1 Qinggongyuan, Dalian 116034 Liaoning Province China
| | - Jing Zhang
- School of Food Science and Technology; Dalian Polytechnic University; No.1 Qinggongyuan, Dalian 116034 Liaoning Province China
- National Engineering Research Center of Seafood (Dalian Polytechnic University); Ministry of Science and Technology; No.1 Qinggongyuan, Dalian 116034 Liaoning Province China
| | - Dayong Zhou
- School of Food Science and Technology; Dalian Polytechnic University; No.1 Qinggongyuan, Dalian 116034 Liaoning Province China
- National Engineering Research Center of Seafood (Dalian Polytechnic University); Ministry of Science and Technology; No.1 Qinggongyuan, Dalian 116034 Liaoning Province China
| | - Tong Wang
- Department of Food Science and Human Nutrition; Iowa State University, 2312 Food Sciences Building; 536 Farm House Lane, Ames Iowa 50011 USA
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13
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Yin FW, Zhou DY, Liu YF, Zhao Q, Liu ZY, Song L, Zhou X, Zhang JR, Zhu BW. Extraction and Characterization of Phospholipid-Enriched Oils from Antarctic Krill (Euphausia Superba) with Different Solvents. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2018. [DOI: 10.1080/10498850.2018.1428706] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Fa-Wen Yin
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
| | - Da-Yong Zhou
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
- National Engineering Research Center of Seafood, Dalian, China
| | - Yan-Fei Liu
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
| | - Qi Zhao
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
- National Engineering Research Center of Seafood, Dalian, China
| | - Zhong-Yuan Liu
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
| | - Liang Song
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
- National Engineering Research Center of Seafood, Dalian, China
| | - Xin Zhou
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
| | - Jian-Run Zhang
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
| | - Bei-Wei Zhu
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
- National Engineering Research Center of Seafood, Dalian, China
- Beijing Advanced Innovation Centre of Food Nutrition and Human Health, China Agricultural University, Beijing, China
- Tianjin Food Safety and Low Carbon Manufacturing Collaborative Innovation Center, Tianjin, China
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