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Nguyen TP, Le QT, Bui CC, Ta KN, Nguyen KT. Employing fruit juices to hydrolyze edible bird's nest and enhance the antioxidant, anti-tyrosinase, and wound-healing activities of the hydrolysates. Heliyon 2024; 10:e30879. [PMID: 38778992 PMCID: PMC11109799 DOI: 10.1016/j.heliyon.2024.e30879] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2023] [Revised: 05/03/2024] [Accepted: 05/07/2024] [Indexed: 05/25/2024] Open
Abstract
Enzymatic hydrolysis of edible bird's nest (EBN) has attracted great interest in both scientific and commercial fields due to the enhancement of solubility and nutraceutical values. The present study attempted to investigate the hydrolysis of EBN with papaya (Carica papaya L.), pineapple (Ananas comosus (L.) Merr.), and cantaloupe (Cucumis melo L.) juices as well as two commercial enzymes papain and bromelain. Our analysis revealed that EBN hydrolysis with pineapple juice and bromelain produced a degree of hydrolysis (DH) value of approximately 27 % while it was about 25 % for the hydrolysis with cantaloupe juice and 22 % for the hydrolysis with papaya juice and papain after 4 h of treatment. When EBN was digested by fruit juices and enzymes, the protein solubility and free sialic acid content were increased and the highest values were achieved for EBN hydrolysis with pineapple juice and bromelain (estimately 11 mg/mL of soluble protein and 18 g/kg of free sialic acid). The ABTS•+-scavenging, •OH-scavenging, and anti-tyrosinase capacities were higher in the EBN hydrolysates by papaya juice (IC50 of 0.034, 0.108, and 0.419 mg/mL, respectively), pineapple juice (IC50 of 0.025, 0.045, and 0.190 mg/mL, respectively), and cantaloupe juice (IC50 of 0.031 mg/mL, 0.056, and 0.339 mg/mL, respectively) than in the hydrolysates by unhydrolyzed EBN (IC50 of 0.094, 0.366, and 1.611 mg/mL, respectively). An improvement in ABTS•+-scavenging, •OH-scavenging, and anti-tyrosinase abilities was also observed for the hydrolysates by papain (IC50 of 0.041, 0.129, and 0.417 mg/mL, respectively) and bromelain (IC50 of 0.025, 0.069, and 0.336 mg/mL, respectively) but in a lesser extent as compared to the hydrolysates by respective papaya and pineapple juices. Noticeably, the EBN hydrolysates by fruit juices remarkably enhanced the wound closure in human fibroblasts by about 1.4-1.8 times after 24 h of treatment whereas this property was insignificant in the hydrolysates by enzymes. As papaya, pineapple, and cantaloupe juices are easily obtainable and have pleasant flavors, our results provide a possible method to hydrolyze EBN and apply the resultant hydrolysates in functional food products.
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Affiliation(s)
- Thi-Phuong Nguyen
- NTT Hi-Tech Institute, Nguyen Tat Thanh University, Ho Chi Minh City, 700000, Viet Nam
| | - Quang Thai Le
- NTT Hi-Tech Institute, Nguyen Tat Thanh University, Ho Chi Minh City, 700000, Viet Nam
| | - Cong Chinh Bui
- NTT Hi-Tech Institute, Nguyen Tat Thanh University, Ho Chi Minh City, 700000, Viet Nam
| | - Kim Nhung Ta
- VNU Vietnam Japan University, Hanoi, Hanoi, 100000, Viet Nam
| | - Khoa Thi Nguyen
- NTT Hi-Tech Institute, Nguyen Tat Thanh University, Ho Chi Minh City, 700000, Viet Nam
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2
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Wang C, Zheng L, Zhao M. Molecular Targets and Mechanisms of Casein-Derived Tripeptides Ile-Pro-Pro and Val-Pro-Pro on Hepatic Glucose Metabolism. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:18802-18814. [PMID: 38011324 DOI: 10.1021/acs.jafc.3c06258] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/29/2023]
Abstract
The objective of this study was to explore the molecular targets and mechanism of Ile-Pro-Pro (IPP) and Val-Pro-Pro (VPP) on regulating glucose metabolism in hepatic cells and their in vivo hypoglycemic activities in mice. Results showed that both IPP and VPP (600 μM) significantly enhanced the glucose consumption in HepG2 cells and primary hepatocytes (p < 0.05). They also regulated activities of glucose metabolizing enzymes and increased the protein expression of p-AKT and GLUT2 in HepG2 cells. IPP directly interacted with the insulin receptor (IR) to activate the insulin/AKT signaling pathway. The activity of VPP on glucose consumption was not attributed to IR binding, and 76 potential antidiabetic targets were predicted by similarity ensemble and shape similarity approaches. Among them, the AKT and MAPK signaling pathway, in which two hub genes AKT1 and MAPK4 existed, were evaluated to make major contributions to the activity of VPP on glucose consumption. Moreover, both IPP and VPP (300 μmol/kg) could significantly reduce the blood glucose levels in mice (p < 0.05), with blood glucose area under the curve dropping by approximately 19% ± 0.09 and 21% ± 0.11%, respectively. This study provides a new theoretical support for the development of IPP and VPP as functional foods to regulate glucose metabolic disorders.
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Affiliation(s)
- Chenyang Wang
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
- Guangdong Food Green Processing and Nutrition Regulation Technologies Research Center, Guangzhou 510650, China
| | - Lin Zheng
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
- Guangdong Food Green Processing and Nutrition Regulation Technologies Research Center, Guangzhou 510650, China
| | - Mouming Zhao
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
- Food Laboratory of Zhongyuan, Luohe 462300, Henan, China
- Guangdong Food Green Processing and Nutrition Regulation Technologies Research Center, Guangzhou 510650, China
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3
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Pérez-Vielma NM, Gómez-López M, Maldonado J, Correa-Basurto J, Martínez-Godínez MDLÁ, Miliar-García Á. Recognition of the interaction between the bioactive peptide Val-Pro-Pro and the minimal promoter region of genes SOD and CAT using QCM-D and docking studies. ANALYTICAL METHODS : ADVANCING METHODS AND APPLICATIONS 2023. [PMID: 37309667 DOI: 10.1039/d3ay00265a] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/14/2023]
Abstract
Bioactive peptides are biomolecules involved in very diverse mechanisms in vivo. It has been reported that bioactive peptides play a very important role in the regulation of physiological functions such as oxidative stress, hypertension, cancer and inflammation. It's been reported that the milk derived peptide (VPP) prevents the progress of hypertension in different animal models and human beings with mild hypertension. It has also been shown that oral administration of VPP produces an anti-inflammatory effect in adipose tissue of mouse models. Currently there are no reports on the possible interaction of VPP with the enzymes superoxide dismutase (SOD) and catalase (CAT), the main regulators of oxidative stress. This study analyzes the interaction between VPP and specific domains in the minimal promoter region of the genes SOD and CAT in blood samples of obese children using a QCM-D type piezoelectric biosensor. We also used molecular modeling (docking) to determine the interaction between the peptide VPP and the minimal promoter region of both genes. With QCM-D, we detected the interaction of VPP with the nitrogenous base sequences that comprise the minimal promoter regions of both genes CAT and SOD. These experimental interactions were explained at the atomic level by molecular docking simulations showing how the peptides are capable of reaching the DNA structures by means of hydrogen bonds with favored free energy values. It is possible to conclude that the combined use of docking and QCM-D allows for the determination of the interaction of small peptides (VPP) with specific sequences of genes.
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Affiliation(s)
- Nadia Mabel Pérez-Vielma
- Centro Interdisciplinario de Ciencias de la Salud UST, Instituto Politécnico Nacional, Mexico City, Mexico
| | - Modesto Gómez-López
- Laboratorio de Biología Molecular, Sección de Estudios de Posgrado e Investigación, Escuela Superior de Medicina, Instituto Politécnico Nacional, Plan de San Luis and Salvador Díaz Mirón, Col. Santo Tomás, P.O. Box 11340, Mexico City, Mexico.
| | - Jesús Maldonado
- Department of Neurosurgery, School of Medicine, Yale University, New Haven, CT 06510, USA
| | - José Correa-Basurto
- Laboratorio de Diseño y Desarrollo de Nuevos Fármacos e Innovación Biotecnológica, Sección de Estudios de Posgrado e Investigación, Escuela Superior de Medicina, Instituto Politécnico Nacional, Mexico City, Mexico
| | - María de Los Ángeles Martínez-Godínez
- Laboratorio de Biología Molecular, Sección de Estudios de Posgrado e Investigación, Escuela Superior de Medicina, Instituto Politécnico Nacional, Plan de San Luis and Salvador Díaz Mirón, Col. Santo Tomás, P.O. Box 11340, Mexico City, Mexico.
| | - Ángel Miliar-García
- Laboratorio de Biología Molecular, Sección de Estudios de Posgrado e Investigación, Escuela Superior de Medicina, Instituto Politécnico Nacional, Plan de San Luis and Salvador Díaz Mirón, Col. Santo Tomás, P.O. Box 11340, Mexico City, Mexico.
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Bioactive peptides derived from fermented foods: Preparation and biological activities. J Funct Foods 2023. [DOI: 10.1016/j.jff.2023.105422] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023] Open
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Dong J, Wang S, Yin X, Fang M, Gong Z, Wu Y. Angiotensin I converting enzyme (ACE) inhibitory activity and antihypertensive effects of rice peptides. FOOD SCIENCE AND HUMAN WELLNESS 2022. [DOI: 10.1016/j.fshw.2022.06.011] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/31/2022]
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Song T, Lv M, Zhang L, Zhang X, Song G, Huang M, Zheng L, Zhao M. The Protective Effects of Tripeptides VPP and IPP against Small Extracellular Vesicles from Angiotensin II-Induced Vascular Smooth Muscle Cells Mediating Endothelial Dysfunction in Human Umbilical Vein Endothelial Cells. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:13730-13741. [PMID: 33180478 DOI: 10.1021/acs.jafc.0c05698] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
Endothelial dysfunction is a common disorder of vascular homeostasis in hypertension characterized by oxidative stress, malignant migration, inflammatory response, and active adhesion response of endothelial cells. The extracellular vesicles (EVs), a vital participant in vascular cell communication, have been considered responsible for vascular disease progression. However, the potential mechanism of antihypertensive peptides against the EVs-induced endothelial dysfunction is still unclear. In this study, we investigated whether the antihypertensive peptides Val-Pro-Pro (VPP) and Ile-Pro-Pro (IPP) ameliorate the effects of EVs from Ang II-induced vascular smooth muscles (VSMCs) on the endothelial dysfunction. The dihydroethidium staining, wound healing assay, 3D cell culture, and co-culture with U937 monocyte were used to investigate the oxidant/antioxidant balance, migration, tube formation, and cell adhesion in EV-induced human umbilical vein endothelial cells. VPP and IPP treatment reduced the level of reactive oxygen species and EV-induced expression of adhesion molecules and restored the ability of tube formation by upregulating endothelial nitric oxide synthase expression. VPP and IPP reduced the protein levels of IL-6 to 227.34 ± 10.56 and 273.84 ± 22.28 pg/mL, of IL-1β protein to 131.56 ± 23.18 and 221.14 ± 13.8 pg/mL, and of MCP-1 to 301.48 ± 19.75 and 428.68 ± 9.59 pg/mL. These results suggested that the VPP and IPP are potential agents that can improve the endothelial dysfunction caused by EVs from Ang II-induced VSMCs.
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Affiliation(s)
- Tianyuan Song
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, P.R. China
- Guangdong Food Green Processing and Nutrition Regulation Technologies Research Center, Guangzhou 510640, P.R. China
| | - Miao Lv
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, P.R. China
- Guangdong Food Green Processing and Nutrition Regulation Technologies Research Center, Guangzhou 510640, P.R. China
| | - Lixia Zhang
- Institute of Agricultural Products Processing, Henan Academy of Agriculture Sciences, 116 Huayuan Road, Zhengzhou 450002, P.R. China
| | - Xun Zhang
- Institute of Agricultural Products Processing, Henan Academy of Agriculture Sciences, 116 Huayuan Road, Zhengzhou 450002, P.R. China
| | - Guohui Song
- Institute of Agricultural Products Processing, Henan Academy of Agriculture Sciences, 116 Huayuan Road, Zhengzhou 450002, P.R. China
| | - Mingtao Huang
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, P.R. China
- Guangdong Food Green Processing and Nutrition Regulation Technologies Research Center, Guangzhou 510640, P.R. China
| | - Lin Zheng
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, P.R. China
- Guangdong Food Green Processing and Nutrition Regulation Technologies Research Center, Guangzhou 510640, P.R. China
| | - Mouming Zhao
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, P.R. China
- Institute of Agricultural Products Processing, Henan Academy of Agriculture Sciences, 116 Huayuan Road, Zhengzhou 450002, P.R. China
- Guangdong Food Green Processing and Nutrition Regulation Technologies Research Center, Guangzhou 510640, P.R. China
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Li S, Bu T, Zheng J, Liu L, He G, Wu J. Preparation, Bioavailability, and Mechanism of Emerging Activities of Ile-Pro-Pro and Val-Pro-Pro. Compr Rev Food Sci Food Saf 2019; 18:1097-1110. [PMID: 33337010 DOI: 10.1111/1541-4337.12457] [Citation(s) in RCA: 26] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/06/2019] [Revised: 03/25/2019] [Accepted: 04/23/2019] [Indexed: 12/31/2022]
Abstract
Ile-Pro-Pro and Val-Pro-Pro are two most well-known food-derived bioactive peptides, initially identified as inhibitors of angiotensin I-converting enzyme (ACE) from a sample of sour milk. These two peptides were identified in fermented and enzymatic hydrolyzed cow and non-cow (that is, goat, sheep, buffalo, yak, camel, mare, and donkey) milk, as well as sourdough prepared from wheat, rye, and malt. Similar to other bioactive peptides, bioavailability of these peptides is low (about 0.1%), reaching picomolar concentration in human plasma; they showed blood pressure lowering activity in animals and in human, via improved endothelial function, activation of ACE2, and anti-inflammatory property. Emerging bioactivities of these two peptides toward against metabolic syndrome and bone-protection received limited attention, but may open up new applications of these peptides as functional food ingredients. Further studies are warranted to determine the best source as well as to identify novel enzymes (particularly from traditional fermented milk products) to improve the efficiency of production, to characterize possible peptide receptors using a combination of omics technology with molecular methods to understand if these two peptides act as signal-like molecules, to improve their bioavailability, and to explore new applications based on emerging bioactivities.
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Affiliation(s)
- Shanshan Li
- Zhejiang Key Laboratory for Agro-Food Processing, Fuli Inst. of Food Science, College of Biosystems Engineering and Food Science, Zhejiang Univ., 866 Yuhangtang Road, Hangzhou, 310058, China.,Ningbo Research Inst., Zhejiang Univ., Ningbo, 315100, China.,ZJU-UA Joint Lab for Molecular Nutrition and Bioactive Peptides, College of Biosystems Engineering and Food Science, Zhejiang Univ., Hangzhou, 310058, China
| | - Tingting Bu
- Zhejiang Key Laboratory for Agro-Food Processing, Fuli Inst. of Food Science, College of Biosystems Engineering and Food Science, Zhejiang Univ., 866 Yuhangtang Road, Hangzhou, 310058, China.,Ningbo Research Inst., Zhejiang Univ., Ningbo, 315100, China.,ZJU-UA Joint Lab for Molecular Nutrition and Bioactive Peptides, College of Biosystems Engineering and Food Science, Zhejiang Univ., Hangzhou, 310058, China
| | - Jiexia Zheng
- Zhejiang Key Laboratory for Agro-Food Processing, Fuli Inst. of Food Science, College of Biosystems Engineering and Food Science, Zhejiang Univ., 866 Yuhangtang Road, Hangzhou, 310058, China.,Ningbo Research Inst., Zhejiang Univ., Ningbo, 315100, China.,ZJU-UA Joint Lab for Molecular Nutrition and Bioactive Peptides, College of Biosystems Engineering and Food Science, Zhejiang Univ., Hangzhou, 310058, China
| | - Ling Liu
- Zhejiang Key Laboratory for Agro-Food Processing, Fuli Inst. of Food Science, College of Biosystems Engineering and Food Science, Zhejiang Univ., 866 Yuhangtang Road, Hangzhou, 310058, China.,Ningbo Research Inst., Zhejiang Univ., Ningbo, 315100, China.,ZJU-UA Joint Lab for Molecular Nutrition and Bioactive Peptides, College of Biosystems Engineering and Food Science, Zhejiang Univ., Hangzhou, 310058, China
| | - Guoqing He
- Zhejiang Key Laboratory for Agro-Food Processing, Fuli Inst. of Food Science, College of Biosystems Engineering and Food Science, Zhejiang Univ., 866 Yuhangtang Road, Hangzhou, 310058, China.,Ningbo Research Inst., Zhejiang Univ., Ningbo, 315100, China.,ZJU-UA Joint Lab for Molecular Nutrition and Bioactive Peptides, College of Biosystems Engineering and Food Science, Zhejiang Univ., Hangzhou, 310058, China
| | - Jianping Wu
- ZJU-UA Joint Lab for Molecular Nutrition and Bioactive Peptides, College of Biosystems Engineering and Food Science, Zhejiang Univ., Hangzhou, 310058, China.,Dept. of Agricultural, Food and Nutritional Science, 4-10 Ag/For Building, Univ. of Alberta, Edmonton, Alberta, T6G 2P5, Canada
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Zhang L, Jiang Y, Yin Z, Sun J, Li H, Sun X, Huang M, Zheng F. Isolation and evaluation of two angiotensin-I-converting enzyme inhibitory peptides from fermented grains (Jiupei) used in Chinese Baijiu production. RSC Adv 2018; 8:37451-37461. [PMID: 35557781 PMCID: PMC9089422 DOI: 10.1039/c8ra07251e] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2018] [Accepted: 10/20/2018] [Indexed: 11/21/2022] Open
Abstract
In the present study, fermented grains (Jiupei), the raw material for Baijiu distillation, were used to isolate and identify low molecular weight peptides with angiotensin-I-converting enzyme (ACE) inhibitory activities. The methods of peptides extraction from Jiupei are described as follows: ultrasonication, centrifugation and filtration. Peptide purification was performed by ultrafiltration, adsorption on a macroporous resin, gel chromatography and reversed-phase high-performance liquid chromatography (RP-HPLC). HPLC with quadrupole-time-of-flight-mass spectrometry/mass spectrometry (HPLC-Q-TOF-MS/MS) was used to identify the peptides, and the ACE inhibitory activities of the peptides were measured. Finally, the optimum peptide extraction and separation parameters were determined to be a liquid/solid (ultrapure water/Jiupei powder) ratio of 15 mL g-1, extraction temperature of 57 °C and ultrasonication time of 33 min. XAD-16 resin was used for the removal of sugars and salts. Under these conditions, the total yield of peptides extracted was 57.682 mg/1 g Jiupei. The peptides identified were Val-Asn-Pro and Tyr-Gly-Asp. Val-Asn-Pro exhibited some ACE inhibitory activity (IC50 = 38.02 μM), while Tyr-Gly-Asp showed higher ACE inhibitory activity (IC50 = 5.21 μM). These results provide an important foundation for the study of peptides in Jiupei and show a reference for the trace of peptides in Baijiu production.
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Affiliation(s)
- Limo Zhang
- Beijing Laboratory for Food Quality and Safety, Beijing Technology & Business University (BTBU) Beijing 100048 PR China
| | - Yunsong Jiang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University (BTBU) Beijing 100048 PR China
| | - Zhongtian Yin
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University (BTBU) Beijing 100048 PR China
| | - Jinyuan Sun
- Beijing Laboratory for Food Quality and Safety, Beijing Technology & Business University (BTBU) Beijing 100048 PR China
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University (BTBU) Beijing 100048 PR China
| | - Hehe Li
- Beijing Laboratory for Food Quality and Safety, Beijing Technology & Business University (BTBU) Beijing 100048 PR China
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University (BTBU) Beijing 100048 PR China
| | - Xiaotao Sun
- Beijing Laboratory for Food Quality and Safety, Beijing Technology & Business University (BTBU) Beijing 100048 PR China
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University (BTBU) Beijing 100048 PR China
| | - Mingquan Huang
- Beijing Laboratory for Food Quality and Safety, Beijing Technology & Business University (BTBU) Beijing 100048 PR China
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University (BTBU) Beijing 100048 PR China
| | - Fuping Zheng
- Beijing Laboratory for Food Quality and Safety, Beijing Technology & Business University (BTBU) Beijing 100048 PR China
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University (BTBU) Beijing 100048 PR China
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