1
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Dong M, Zhang Z, Wang HP, Huang X, Wang X, Qin L. Discrimination and evaluation of commercial salmons by low-molecule-weight compounds: Oligopeptides and phosphatides. Food Chem 2024; 455:139777. [PMID: 38850970 DOI: 10.1016/j.foodchem.2024.139777] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2024] [Revised: 05/03/2024] [Accepted: 05/19/2024] [Indexed: 06/10/2024]
Abstract
In this study, the overall sensory characteristics and low-molecule-weight compounds were analyzed to achieve the discrimination of different commercial salmons and investigate the salmon's sensory and nutritional quality. The results showed that above the overall sensory properties, O. mykiss, S. salar, and O. kisutch were the most satisfied salmons by the panel with the desirable texture and flavor, which displayed a large potential for growth in the consumption market. The alcohols and sulfur compounds were key volatile compounds contributing to typical aroma of O. masou and O. gorbuscha, response higher than others by 147% to 167%. The oligopeptides and phospholipids in salmon could be used as biomarkers for discrimination of these salmon. Oligopeptides were also closely related to the taste quality of salmon. Seventeen oligopeptides showed potential umami activity based on molecular docking results, especially Arg-Val and Ser-Asn, which were the key tastants contributing to the umami of salmon.
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Affiliation(s)
- Meng Dong
- School of Food Science and Technology, State Key Laboratory of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China
| | - Zichun Zhang
- School of Food Science and Technology, State Key Laboratory of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China
| | - Hao-Peng Wang
- School of Food Science and Technology, State Key Laboratory of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China
| | - Xuhui Huang
- School of Food Science and Technology, State Key Laboratory of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China
| | - Xusong Wang
- School of Food Science and Technology, State Key Laboratory of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China
| | - Lei Qin
- School of Food Science and Technology, State Key Laboratory of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China.
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2
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Wang W, Bu Y, Li W, Zhu W, Li J, Li X. Effects of nano freezing-thawing on myofibrillar protein of Atlantic salmon fillets: Protein structure and label-free proteomics. Food Chem 2024; 442:138369. [PMID: 38232615 DOI: 10.1016/j.foodchem.2024.138369] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2023] [Revised: 12/24/2023] [Accepted: 01/04/2024] [Indexed: 01/19/2024]
Abstract
This study investigated the impact of magnetic nanoparticles (MNPs) -assisted cryogenic freezing integrated with MNPs combined microwave thawing (NNMT) on the structural integrity of myofibrillar proteins and alterations in protein profiles in salmon fillets. The NNMT showed the lowest myofibrillar fragmentation index (MFI) value (2.73 ± 0.31) among the four freezing-thawing groups. The myofibrillar structure exhibited the highest level of integrity, while the myofibrillar proteins demonstrated minimal aggregation and displayed the most stable secondary and tertiary structures in response to NNMT treatment. Compared with the other three treatments, NNMT exhibited a high abundance of ionic and hydrogen bonds, resulting in stronger interactions between the proteins and water molecules. The label-free proteomics analysis revealed that different freezing-thawing methods primarily affected the cytoskeletal proteins, with collagen and myosin being down-regulated due to degradation caused by cold stress and recrystallization. Additionally, NNMT demonstrated a superior capability in stabilizing salmon cytoskeletal proteins.
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Affiliation(s)
- Wenxuan Wang
- College of Food Science and Engineering, Bohai University, Jinzhou, Liaoning 121013, China; National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning 121013, China; The Fresh Food Storage and Processing Technology Research Institute of Liaoning Provincial Universities, Jinzhou, Liaoning 121013, China
| | - Ying Bu
- College of Food Science and Engineering, Bohai University, Jinzhou, Liaoning 121013, China; National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning 121013, China; The Fresh Food Storage and Processing Technology Research Institute of Liaoning Provincial Universities, Jinzhou, Liaoning 121013, China
| | - Wenzheng Li
- College of Food Science and Engineering, Bohai University, Jinzhou, Liaoning 121013, China; National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning 121013, China; The Fresh Food Storage and Processing Technology Research Institute of Liaoning Provincial Universities, Jinzhou, Liaoning 121013, China
| | - Wenhui Zhu
- College of Food Science and Engineering, Bohai University, Jinzhou, Liaoning 121013, China; National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning 121013, China; The Fresh Food Storage and Processing Technology Research Institute of Liaoning Provincial Universities, Jinzhou, Liaoning 121013, China.
| | - Jianrong Li
- College of Food Science and Engineering, Bohai University, Jinzhou, Liaoning 121013, China; National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning 121013, China; The Fresh Food Storage and Processing Technology Research Institute of Liaoning Provincial Universities, Jinzhou, Liaoning 121013, China
| | - Xuepeng Li
- College of Food Science and Engineering, Bohai University, Jinzhou, Liaoning 121013, China; National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning 121013, China; The Fresh Food Storage and Processing Technology Research Institute of Liaoning Provincial Universities, Jinzhou, Liaoning 121013, China.
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3
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Dávila León R, González‐Vázquez M, Lima‐Villegas KE, Mora‐Escobedo R, Calderón‐Domínguez G. In vitro gastrointestinal digestion methods of carbohydrate-rich foods. Food Sci Nutr 2024; 12:722-733. [PMID: 38370076 PMCID: PMC10867469 DOI: 10.1002/fsn3.3841] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/14/2023] [Revised: 10/02/2023] [Accepted: 11/03/2023] [Indexed: 02/20/2024] Open
Abstract
The trend toward healthier food products has led to an increase in the research of in vitro gastrointestinal digestion methods. Among the most used models, static models are the simplest. Most static models have three stages: oral, gastric, and intestinal, simulating the enzymatic, electrolyte, pH, temperature, and bile salt conditions. The studies that have taken the most notice are those related to antioxidant activity, followed by those dealing with proteins and carbohydrates using most of them static in vitro digestion models. The number of these studies has increased over the years, passing from 45 to 415 in a 10-year period (2012-2023) and showing an interest in knowing the impact of food on human health. Nevertheless, published papers report different methodologies and analytical approaches. This review discusses the similarities and differences between the published static in vitro gastrointestinal digestion methods, with a focus on carbohydrates, finding that the most used protocol is Infogest, but with differences, mainly in the type of enzymes and their activity. Regarding in vitro gastrointestinal digestion of carbohydrates, many of the published studies are related to food and biomacromolecules, being the oral phase the most omitted, while the intestinal phase in the most diverse. Other methodologies to study the intestinal phase have been recommended, but the number of in vitro digestion studies using these methodologies (RSIE and BBMV) is still scarce but could represent a good alternative to analyze carbohydrates foods when combining with Infogest. More studies are required in this area.
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Affiliation(s)
- Rebeca Dávila León
- Escuela Nacional de Ciencias BiológicasInstituto Politécnico NacionalCiudad de MéxicoMexico
| | | | | | - Rosalva Mora‐Escobedo
- Escuela Nacional de Ciencias BiológicasInstituto Politécnico NacionalCiudad de MéxicoMexico
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4
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Liu W, Luo X, Huang Y, Zhao M, Liu T, Wang J, Feng F. Influence of cooking techniques on food quality, digestibility, and health risks regarding lipid oxidation. Food Res Int 2023; 167:112685. [PMID: 37087258 DOI: 10.1016/j.foodres.2023.112685] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2022] [Revised: 02/27/2023] [Accepted: 03/09/2023] [Indexed: 03/16/2023]
Abstract
Foods undergo various physical and chemical reactions during cooking. Boiling, steaming, baking, smoking and frying are common traditional cooking techniques. At present, new cooking technologies including ultrasonic-assisted cooking, vacuum low-temperature cooking, vacuum frying, microwave heating, infrared heating, ohmic heating and air frying are widely studied and used. In cooking, lipid oxidation is the main reason for the change in lipid quality. Oxidative decomposition, triglyceride monomer oxidation, hydrolysis, isomerization, cyclization reaction and polymerization occurred in lipid oxidation affect lipids' quality, flavor, digestibility and safety. Meanwhile, lipid oxidation in cooking might cause the decline of lipid digestibility and increase of health risks. Compared with the traditional cooking technology, the new cooking technology that is milder, more uniform and faster can reduce the loss of lipid nutrition and produce a better flavor. In the future, the combination of various cooking technologies is an effective strategy for families to obtain healthier food.
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Affiliation(s)
- Wangxin Liu
- College of Biosystems Engineering and Food Science, Zhejiang Key Laboratory for Agricultural Product Processing, Zhejiang University, Hangzhou 310058, China
| | - Xianliang Luo
- College of Biosystems Engineering and Food Science, Zhejiang Key Laboratory for Agricultural Product Processing, Zhejiang University, Hangzhou 310058, China
| | - Ying Huang
- College of Biosystems Engineering and Food Science, Zhejiang Key Laboratory for Agricultural Product Processing, Zhejiang University, Hangzhou 310058, China
| | - Minjie Zhao
- College of Biosystems Engineering and Food Science, Zhejiang Key Laboratory for Agricultural Product Processing, Zhejiang University, Hangzhou 310058, China
| | - Tao Liu
- College of Biosystems Engineering and Food Science, Zhejiang Key Laboratory for Agricultural Product Processing, Zhejiang University, Hangzhou 310058, China
| | - Jing Wang
- College of Biosystems Engineering and Food Science, Zhejiang Key Laboratory for Agricultural Product Processing, Zhejiang University, Hangzhou 310058, China
| | - Fengqin Feng
- College of Biosystems Engineering and Food Science, Zhejiang Key Laboratory for Agricultural Product Processing, Zhejiang University, Hangzhou 310058, China; College of Biosystems Engineering and Food Science & ZhongYuan Institute, Zhejiang University, Hangzhou 310058, China.
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5
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Larriba R, Roca M, Masip E, Cañada-Martínez A, Ribes-Koninckx C, Calvo-Lerma J. How macronutrients and pancreatic enzyme supplements dose variability affect fat, protein and starch absorption in children with cystic fibrosis. Dig Liver Dis 2022; 55:513-518. [PMID: 36435715 DOI: 10.1016/j.dld.2022.11.006] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 08/31/2022] [Revised: 10/31/2022] [Accepted: 11/02/2022] [Indexed: 11/25/2022]
Abstract
BACKGROUND low evidence on the dose of enzymatic supplements used in pancreatic enzyme replacement therapy (PERT) is available. AIM assessing if fat, protein and starch absorption could be related to the dose of the enzymatic supplement, the intra-patient variability in the dose and macronutrient intake. METHODS Four-day food records and 3-day faecal samples were prospectively collected in 69 children with cystic fibrosis. Pearson correlations between enzyme dose and macronutrient absorption, and beta regression models were applied to explain the results. RESULTS the supply of protease units per protein intake (PU/g protein) in relation to lipase units per fat intake (LU/g fat) was low and the intra-patient variability in the dose of enzymes was ±1331 LU/g fat. Fat and starch absorption was >90% while for protein it was 81.5%. The coefficient of fat absorption was associated with an interaction between the dose of LU/g fat and its variability among different days. Lipid and protein intake were also determinants of the coefficient of fat absorption. CONCLUSION the dose of PERT should be re-adjusted to the amount of dietary fat of every meal (constant LU/g fat) to minimize variability and increase fat absorption. Also, the supply of protease should be increased to prevent from protein malabsorption.
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Affiliation(s)
- Raúl Larriba
- Celiac Disease and Digestive Immunopathology Research Group, Instituto de Investigación Sanitaria La Fe, 46026, València, Spain
| | - María Roca
- Celiac Disease and Digestive Immunopathology Research Group, Instituto de Investigación Sanitaria La Fe, 46026, València, Spain
| | - Etna Masip
- Celiac Disease and Digestive Immunopathology Research Group, Instituto de Investigación Sanitaria La Fe, 46026, València, Spain
| | - Antonio Cañada-Martínez
- Data Science and Biostatistics Unit, Instituto de Investigación Sanitaria La Fe, 46026, València, Spain
| | - Carmen Ribes-Koninckx
- Celiac Disease and Digestive Immunopathology Research Group, Instituto de Investigación Sanitaria La Fe, 46026, València, Spain
| | - Joaquim Calvo-Lerma
- Celiac Disease and Digestive Immunopathology Research Group, Instituto de Investigación Sanitaria La Fe, 46026, València, Spain; Institute of Agrochemistry and Food Technology, Spanish National Research Council (IATA-CSIC), Valencia, Spain.
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6
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A Novel Fermented Rapeseed Meal, Inoculated with Selected Protease-Assisting Screened B. subtilis YY-4 and L. plantarum 6026, Showed High Availability and Strong Antioxidant and Immunomodulation Potential Capacity. Foods 2022; 11:foods11142118. [PMID: 35885361 PMCID: PMC9317248 DOI: 10.3390/foods11142118] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2022] [Revised: 07/11/2022] [Accepted: 07/13/2022] [Indexed: 02/05/2023] Open
Abstract
A study was conducted to investigate the yield of small peptides from rapeseed meal (RSM) by solid-state fermentation (SSF) with acid-protease-assisting B. subtilis YY-4 and L. plantarum CICC6026 (FRSMP). This study explored the availability, antioxidant capacity and immunomodulation activity. The objective of this study was to develop a novel functional food ingredient to contribute to health improvement. The results showed that the concentrations of soluble peptides and free amino acids significantly increased after fermentation (p < 0.001), and the concentration of small molecular peptides (molecular weight < 1 KDa) significantly increased (p < 0.001). The dense surface microstructure of the RSM after fermentation was changed to be loose and porous. The FRSMP exhibited high availability and high antioxidant activity, and it displayed high immunomodulation activity. The novel fermentation was effective for improving the nutritional and biological properties, which provided a feasible method of enhancing the added value.
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7
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Qi M, Yan H, Zhang Y, Yuan Y. Impact of high voltage prick electrostatic field (HVPEF) processing on the quality of ready-to-eat fresh salmon (Salmo salar) fillets during storage. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.108918] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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8
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Jiang Q, Zhang Z, Yang F, Gao P, Yu D, Xu Y, Xia W. Impact of protein oxidation induced by different cooking methods in channel fish (
Ietalurus punetaus
) on structure and
in vitro
digestion of protein. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15948] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Qixing Jiang
- State Key Laboratory of Food Science and Technology School of Food Science and Technology, Jiangnan University, Jiangsu Province Wuxi 214122 China
- Synergetic Innovation Center of Food Safety and Quality Control, Jiangsu Province Wuxi 214122 China
| | - Zhiyun Zhang
- State Key Laboratory of Food Science and Technology School of Food Science and Technology, Jiangnan University, Jiangsu Province Wuxi 214122 China
- Synergetic Innovation Center of Food Safety and Quality Control, Jiangsu Province Wuxi 214122 China
| | - Fang Yang
- State Key Laboratory of Food Science and Technology School of Food Science and Technology, Jiangnan University, Jiangsu Province Wuxi 214122 China
- Synergetic Innovation Center of Food Safety and Quality Control, Jiangsu Province Wuxi 214122 China
| | - Pei Gao
- State Key Laboratory of Food Science and Technology School of Food Science and Technology, Jiangnan University, Jiangsu Province Wuxi 214122 China
- Synergetic Innovation Center of Food Safety and Quality Control, Jiangsu Province Wuxi 214122 China
| | - Dawei Yu
- State Key Laboratory of Food Science and Technology School of Food Science and Technology, Jiangnan University, Jiangsu Province Wuxi 214122 China
- Synergetic Innovation Center of Food Safety and Quality Control, Jiangsu Province Wuxi 214122 China
| | - Yanshun Xu
- State Key Laboratory of Food Science and Technology School of Food Science and Technology, Jiangnan University, Jiangsu Province Wuxi 214122 China
- Synergetic Innovation Center of Food Safety and Quality Control, Jiangsu Province Wuxi 214122 China
| | - Wenshui Xia
- State Key Laboratory of Food Science and Technology School of Food Science and Technology, Jiangnan University, Jiangsu Province Wuxi 214122 China
- Synergetic Innovation Center of Food Safety and Quality Control, Jiangsu Province Wuxi 214122 China
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9
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Lopez-Santamarina A, Cardelle-Cobas A, Del Carmen Mondragon A, Sinisterra-Loaiza L, Miranda JM, Cepeda A. Evaluation of the potential prebiotic effect of Himanthalia elongata, an Atlantic brown seaweed, in an in vitro model of the human distal colon. Food Res Int 2022; 156:111156. [PMID: 35651022 DOI: 10.1016/j.foodres.2022.111156] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2022] [Revised: 03/13/2022] [Accepted: 03/15/2022] [Indexed: 11/28/2022]
Abstract
Until now, although different studies have shown the potential prebiotic effect of seaweed carbohydrates, no studies with the whole seaweeds have been carried out. In addition, the prebiotic effect throughput sequencing remains poorly investigated since most of the published works used qPCR or FISH to estimate bacterial changes. In this work, an in vitro model of the human distal colon was used to determine, for the first time, the potential prebiotic effect of a brown whole seaweed Himanthalia elongata. The whole seaweed was characterized in basis of its nutritional and mineral composition and submitted to the entire gastrointestinal digestion. The prebiotic effect was evaluated by the microbial modulation through 16S rRNA amplicon sequencing, qPCR and short-chain fatty acid analysis. The obtained results indicated that the colonic fraction of H. elongata was used selectively by the Bacteroides genus, more specifically by the specie Bacteoides ovatus, whereas inulin was used mainly by the Parabacteroides genus, being Parabacteroides distasonis the most abundant identified specie. Selective use of inulin by P. distasonis is, therefore, reported by the first time. qPCR analysis shown no significative differences in Bifidobacterium population and a decrease in Lactobacillus along the fermentation assays with both substrates. Regarding to the short-fatty acid production, maximal concentration, 56.11 ± 20.48 mM, was achieved for H. elongata, at 24 h of fermentation whereas for inulin total acid production was 93.66 ± 21.82 mM at 48 h of assay. The metabolic pathways associated with bacterial genera were not significantly different between the two tested substrates. Although more studies are necessary to elucidate the prebiotic character of H. elongata, the results presented in this work are promissory and could open new opportunities of research and application in the area of Nutrition and Food Chemistry.
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Affiliation(s)
- Aroa Lopez-Santamarina
- Laboratorio de Higiene Inspección y Control de Alimentos, Departamento de Química Analítica, Nutrición y Bromatología, Universidade de Santiago de Compostela, 27002 Lugo, Spain
| | - Alejandra Cardelle-Cobas
- Laboratorio de Higiene Inspección y Control de Alimentos, Departamento de Química Analítica, Nutrición y Bromatología, Universidade de Santiago de Compostela, 27002 Lugo, Spain.
| | - Alicia Del Carmen Mondragon
- Laboratorio de Higiene Inspección y Control de Alimentos, Departamento de Química Analítica, Nutrición y Bromatología, Universidade de Santiago de Compostela, 27002 Lugo, Spain
| | - Laura Sinisterra-Loaiza
- Laboratorio de Higiene Inspección y Control de Alimentos, Departamento de Química Analítica, Nutrición y Bromatología, Universidade de Santiago de Compostela, 27002 Lugo, Spain
| | - Jose Manuel Miranda
- Laboratorio de Higiene Inspección y Control de Alimentos, Departamento de Química Analítica, Nutrición y Bromatología, Universidade de Santiago de Compostela, 27002 Lugo, Spain
| | - Alberto Cepeda
- Laboratorio de Higiene Inspección y Control de Alimentos, Departamento de Química Analítica, Nutrición y Bromatología, Universidade de Santiago de Compostela, 27002 Lugo, Spain
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10
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Yu Z, Zhang H, Guo H, Zhang L, Zhang X, Chen Y. High intensity ultrasound-assisted quality enhancing of the marinated egg: Gel properties and in vitro digestion analysis. ULTRASONICS SONOCHEMISTRY 2022; 86:106036. [PMID: 35598513 PMCID: PMC9127680 DOI: 10.1016/j.ultsonch.2022.106036] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/14/2022] [Revised: 05/03/2022] [Accepted: 05/13/2022] [Indexed: 05/21/2023]
Abstract
In this study, high intensity ultrasonication (HIU) was employed as an efficient tool to improve the gel property and in vitro digestibility of marinated egg (ME). The effects of HIU treatment at 100 W and 200 W for a series of time periods (0.5 h, 1 h, and 2 h) on the textural profiles, structural changes, and microstructures were also studied. After HIU treatment, the springiness and gumminess of ME white were enhanced. The water holding capacity reached the highest point (66.6%) when 0.5 h 200 W HIU was used. It was observed that 100 W HIU led to the highest zeta potential (-12.0 mV) and hydrophobicity (175.35 μg) of ME, indicating a high degree of electrostatic repulsion prevented agglomeration. HIU treatment at 100 W affected the dynamic rheological behaviors by boosting non-covalent bonds, which maintains the gel network's homogeneity. Meanwhile, the decreasing formation of α-helix, in contrast to β-turn, altered the aggregation behaviors of egg white gel. The microstructure of the 200 W HIU treated samples had porous colloidal network structures, and the in vitro digestibility (>75%) was increased after HIU. This work demonstrated that HIU could be a green and cost-effective tool for processing the egg product with high quality.
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Affiliation(s)
- Zhihui Yu
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu 030801, Shanxi, China; Insitute of Food Nutrition and Safety, Shanxi Agricultural University, Taiyuan, 030031, Shanxi, China
| | - Huirong Zhang
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu 030801, Shanxi, China
| | - Haoran Guo
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu 030801, Shanxi, China
| | - Lixin Zhang
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu 030801, Shanxi, China
| | - Xiaoyu Zhang
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu 030801, Shanxi, China
| | - Yisheng Chen
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu 030801, Shanxi, China; Insitute of Food Nutrition and Safety, Shanxi Agricultural University, Taiyuan, 030031, Shanxi, China; Shanxi Key Laboratory of Edible Fungi for Loess Plateau, Taigu 030801, Shanxi, China.
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11
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Luo Y, Li A, Shen M, Yu M, Wu Z, Liu X, Yin F, Zhou D. Effects of gallic acid and its alkyl esters on lipid oxidation during
in vitro
simulated gastrointestinal digestion of fresh and fried oysters. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15548] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Ying Luo
- School of Food Science and Technology Dalian Polytechnic University Dalian 116034 People’s Republic of China
| | - Ao Li
- School of Food Science and Technology Dalian Polytechnic University Dalian 116034 People’s Republic of China
| | - Miao Shen
- School of Food Science and Technology Dalian Polytechnic University Dalian 116034 People’s Republic of China
| | - Man‐Man Yu
- School of Food Science and Technology Dalian Polytechnic University Dalian 116034 People’s Republic of China
| | - Zi‐Xuan Wu
- School of Food Science and Technology Dalian Polytechnic University Dalian 116034 People’s Republic of China
| | - Xiao‐Yang Liu
- School of Food Science and Technology Dalian Polytechnic University Dalian 116034 People’s Republic of China
- National Engineering Research Center of Seafood Dalian 116034 People’s Republic of China
- Collaborative Innovation Center of Seafood Deep Processing Dalian People’s Republic of China 116034
| | - Fa‐Wen Yin
- School of Food Science and Technology Dalian Polytechnic University Dalian 116034 People’s Republic of China
- National Engineering Research Center of Seafood Dalian 116034 People’s Republic of China
- Collaborative Innovation Center of Seafood Deep Processing Dalian People’s Republic of China 116034
| | - Da‐Yong Zhou
- School of Food Science and Technology Dalian Polytechnic University Dalian 116034 People’s Republic of China
- National Engineering Research Center of Seafood Dalian 116034 People’s Republic of China
- Collaborative Innovation Center of Seafood Deep Processing Dalian People’s Republic of China 116034
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12
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Dulko D, Staroń R, Krupa L, Rigby NM, Mackie AR, Gutkowski K, Wasik A, Macierzanka A. The bile salt content of human bile impacts on simulated intestinal proteolysis of β-lactoglobulin. Food Res Int 2021; 145:110413. [PMID: 34112416 DOI: 10.1016/j.foodres.2021.110413] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2020] [Revised: 03/27/2021] [Accepted: 05/08/2021] [Indexed: 12/12/2022]
Abstract
The gastrointestinal hydrolysis of food proteins has been portrayed in scientific literature to predominantly depend on the activity and specificity of proteolytic enzymes. Human bile has not been considered to facilitate proteolysis in the small intestine, but rather to assist in intestinal lipolysis. However, human bile can potentially influence proteins that are largely resistant to gastric digestion, and which are mainly hydrolysed after they have been transferred to the small intestine. We used purified and food-grade bovine milk β-lactoglobulin (βLg) to assess the impact of bile salts (BS) on the in vitro gastrointestinal digestion of this protein. Quantitative analysis showed that the proteolysis rate increased significantly with increasing BS concentration. The effect was consistent regardless of whether individual BS or real human bile samples, varying in BS concentrations, were used. The total BS content of bile was more important than its BS composition in facilitating the proteolysis of βlg. We also show that the impact of human bile observed during the digestion of purified βLg and βLg-rich whey protein isolate can be closely replicated by the use of individual BS mixed with phosphatidylcholine. This could validate simple BS/phosphatidylcholine mixtures as human-relevant substitutes of difficult-to-obtain human bile for in vitro proteolysis studies.
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Affiliation(s)
- Dorota Dulko
- Gdańsk University of Technology, Faculty of Chemistry, Department of Colloid and Lipid Science, Gabriela Narutowicza 11/12, 80-322 Gdańsk, Poland
| | - Robert Staroń
- Department of Gastroenterology and Hepatology with Internal Disease Unit, Teaching Hospital No 1, Chopina 2, 35-055 Rzeszów, Poland
| | - Lukasz Krupa
- Department of Gastroenterology and Hepatology with Internal Disease Unit, Teaching Hospital No 1, Chopina 2, 35-055 Rzeszów, Poland
| | - Neil M Rigby
- University of Leeds, School of Food Science and Nutrition, Leeds LS2 9JT, United Kingdom
| | - Alan R Mackie
- University of Leeds, School of Food Science and Nutrition, Leeds LS2 9JT, United Kingdom
| | - Krzysztof Gutkowski
- Department of Gastroenterology and Hepatology with Internal Disease Unit, Teaching Hospital No 1, Chopina 2, 35-055 Rzeszów, Poland
| | - Andrzej Wasik
- Gdańsk University of Technology, Faculty of Chemistry, Department of Analytical Chemistry, Gabriela Narutowicza 11/12, 80-322 Gdańsk, Poland
| | - Adam Macierzanka
- Gdańsk University of Technology, Faculty of Chemistry, Department of Colloid and Lipid Science, Gabriela Narutowicza 11/12, 80-322 Gdańsk, Poland.
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Dietary Aspects to Incorporate in the Creation of a Mobile Image-Based Dietary Assessment Tool to Manage and Improve Diabetes. Nutrients 2021; 13:nu13041179. [PMID: 33918343 PMCID: PMC8066992 DOI: 10.3390/nu13041179] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/19/2021] [Revised: 03/30/2021] [Accepted: 04/01/2021] [Indexed: 11/17/2022] Open
Abstract
Diabetes is the seventh leading cause of death in United States. Dietary intake and behaviors are essential components of diabetes management. Growing evidence suggests dietary components beyond carbohydrates may critically impact glycemic control. Assessment tools on mobile platforms have the ability to capture multiple aspects of dietary behavior in real-time throughout the day to inform and improve diabetes management and insulin dosing. The objective of this narrative review was to summarize evidence related to dietary behaviors and composition to inform a mobile image-based dietary assessment tool for managing glycemic control of both diabetes types (type 1 and type 2 diabetes). This review investigated the following topics amongst those with diabetes: (1) the role of time of eating occasion on indicators of glycemic control; and (2) the role of macronutrient composition of meals on indicators of glycemic control. A search for articles published after 2000 was completed in PubMed with the following sets of keywords “diabetes/diabetes management/diabetes prevention/diabetes risk”, “dietary behavior/eating patterns/temporal/meal timing/meal frequency”, and “macronutrient composition/glycemic index”. Results showed eating behaviors and meal macronutrient composition may affect glycemic control. Specifically, breakfast skipping, late eating and frequent meal consumption might be associated with poor glycemic control while macronutrient composition and order of the meal could also affect glycemic control. These factors should be considered in designing a dietary assessment tool, which may optimize diabetes management to reduce the burden of this disease.
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