1
|
Yan W, Sun Q, Zheng O, Han Z, Wang Z, Wei S, Ji H, Liu S. Effect of Liquid Nitrogen Freezing Temperature on the Muscle Quality of Litopenaeus vannamei. Foods 2023; 12:4459. [PMID: 38137263 PMCID: PMC10742912 DOI: 10.3390/foods12244459] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2023] [Revised: 11/23/2023] [Accepted: 12/07/2023] [Indexed: 12/24/2023] Open
Abstract
The implications of different liquid nitrogen freezing (LNF) temperatures (-35 °C, -65 °C, -95 °C, and -125 °C) on the ice crystal and muscle quality of white shrimp (Litopenaeus vannamei) were investigated in this essay. The results showed that better muscle quality was maintained after LNF treatment compared to that after air blast freezing (AF) treatment. As the freezing temperature of liquid nitrogen decrease, the freezing speed accelerated, with the freezing speed of LNF at -125 °C being the fastest. However, an excessively fast freezing speed was not conducive to maintaining the quality of shrimp. Among all the freezing treatments, LNF at -95 °C led to the lowest thawing losses and cooking losses, and the highest L* values, indicating that LNF at -95 °C could keep the water holding capacity of frozen shrimp better than that with other freezing methods. At the same time, LNF at -95 °C resulted in higher water holding capacity, and hardness values for shrimps than those with other frozen treatments (p < 0.05). In addition, the results of the water distribution of shrimps showed that treatment with a -95 °C LNF reduced the migration rate of bound and free water. Meanwhile, the microstructural pores of shrimps in the -95 °C LNF group were smaller, indicating that the ice crystals generated during -95 °C LNF were relatively smaller than those generated via other frozen treatments. In conclusion, an appropriate LNF temperature (-95 °C) was beneficial for improving the quality of frozen shrimp, and avoiding freezing breakage.
Collapse
Affiliation(s)
- Wenda Yan
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China; (W.Y.); (O.Z.); (Z.H.); (Z.W.); (S.W.); (H.J.)
| | - Qinxiu Sun
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China; (W.Y.); (O.Z.); (Z.H.); (Z.W.); (S.W.); (H.J.)
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
| | - Ouyang Zheng
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China; (W.Y.); (O.Z.); (Z.H.); (Z.W.); (S.W.); (H.J.)
| | - Zongyuan Han
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China; (W.Y.); (O.Z.); (Z.H.); (Z.W.); (S.W.); (H.J.)
| | - Zefu Wang
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China; (W.Y.); (O.Z.); (Z.H.); (Z.W.); (S.W.); (H.J.)
| | - Shuai Wei
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China; (W.Y.); (O.Z.); (Z.H.); (Z.W.); (S.W.); (H.J.)
| | - Hongwu Ji
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China; (W.Y.); (O.Z.); (Z.H.); (Z.W.); (S.W.); (H.J.)
| | - Shucheng Liu
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China; (W.Y.); (O.Z.); (Z.H.); (Z.W.); (S.W.); (H.J.)
| |
Collapse
|
2
|
Effects of sodium erythorbate and sodium tripolyphosphate on the lipid oxidation of Russian sturgeon with sous-vide cooking. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2021.104345] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
|
3
|
Natural Peptides Inducing Cancer Cell Death: Mechanisms and Properties of Specific Candidates for Cancer Therapeutics. Molecules 2021; 26:molecules26247453. [PMID: 34946535 PMCID: PMC8708364 DOI: 10.3390/molecules26247453] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2021] [Revised: 12/05/2021] [Accepted: 12/07/2021] [Indexed: 01/10/2023] Open
Abstract
Nowadays, cancer has become the second highest leading cause of death, and it is expected to continue to affect the population in forthcoming years. Additionally, treatment options will become less accessible to the public as cases continue to grow and disease mechanisms expand. Hence, specific candidates with confirmed anticancer effects are required to develop new drugs. Among the novel therapeutic options, proteins are considered a relevant source, given that they have bioactive peptides encrypted within their sequences. These bioactive peptides, which are molecules consisting of 2–50 amino acids, have specific activities when administered, producing anticancer effects. Current databases report the effects of peptides. However, uncertainty is found when their molecular mechanisms are investigated. Furthermore, analyses addressing their interaction networks or their directly implicated mechanisms are needed to elucidate their effects on cancer cells entirely. Therefore, relevant peptides considered as candidates for cancer therapeutics with specific sequences and known anticancer mechanisms were accurately reviewed. Likewise, those features which turn certain peptides into candidates and the mechanisms by which peptides mediate tumor cell death were highlighted. This information will make robust the knowledge of these candidate peptides with recognized mechanisms and enhance their non-toxic capacity in relation to healthy cells and further avoid cell resistance.
Collapse
|
4
|
Trinidad-Calderón PA, Varela-Chinchilla CD, García-Lara S. Natural Peptides Inducing Cancer Cell Death: Mechanisms and Properties of Specific Candidates for Cancer Therapeutics. Molecules 2021. [DOI: https://doi.org/10.3390/molecules26247453] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023] Open
Abstract
Nowadays, cancer has become the second highest leading cause of death, and it is expected to continue to affect the population in forthcoming years. Additionally, treatment options will become less accessible to the public as cases continue to grow and disease mechanisms expand. Hence, specific candidates with confirmed anticancer effects are required to develop new drugs. Among the novel therapeutic options, proteins are considered a relevant source, given that they have bioactive peptides encrypted within their sequences. These bioactive peptides, which are molecules consisting of 2–50 amino acids, have specific activities when administered, producing anticancer effects. Current databases report the effects of peptides. However, uncertainty is found when their molecular mechanisms are investigated. Furthermore, analyses addressing their interaction networks or their directly implicated mechanisms are needed to elucidate their effects on cancer cells entirely. Therefore, relevant peptides considered as candidates for cancer therapeutics with specific sequences and known anticancer mechanisms were accurately reviewed. Likewise, those features which turn certain peptides into candidates and the mechanisms by which peptides mediate tumor cell death were highlighted. This information will make robust the knowledge of these candidate peptides with recognized mechanisms and enhance their non-toxic capacity in relation to healthy cells and further avoid cell resistance.
Collapse
|
5
|
Lee BH, Hsu WH, Chien HY, Hou CY, Hsu YT, Chen YZ, Wu SC. Applications of Lactobacillus acidophilus-Fermented Mango Protected Clostridioides difficile Infection and Developed as an Innovative Probiotic Jam. Foods 2021; 10:foods10071631. [PMID: 34359501 PMCID: PMC8303244 DOI: 10.3390/foods10071631] [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: 05/31/2021] [Revised: 06/26/2021] [Accepted: 07/08/2021] [Indexed: 12/02/2022] Open
Abstract
Clostridioides difficile infection (CDI) is a large intestine disease caused by toxins produced by the spore-forming bacterium C. difficile, which belongs to Gram-positive bacillus. Using antibiotics treatment disturbances in the gut microbiota and toxins produced by C. difficile disrupt the intestinal barrier. Some evidence indicates fecal microbiota transplantation and probiotics may decrease the risk of CDI recurrence. This study aimed to evaluate the efficacy of fermented mango by using the lactic acid bacteria Lactobacillus acidophilus and develop innovative products in the form of fermented mango jam. L. acidophilus-fermented mango products inhibited the growth of C. difficile while promoting the growth of next-generation probiotic Faecalibacterium prausnitzii. Both supernatant and precipitate of mango-fermented products prevented cell death in gut enterocyte-like Caco-2 cells against C. difficile infection. Mango-fermented products also protected gut barrier function by elevating the expression of tight junction proteins. Moreover, L. acidophilus-fermented mango jam with high hydrostatic pressure treatment had favorable textural characteristics and sensory quality.
Collapse
Affiliation(s)
- Bao-Hong Lee
- Department of Horticulture, National Chiayi University, Chiayi 600355, Taiwan; (B.-H.L.); (H.-Y.C.)
| | - Wei-Hsuan Hsu
- Department of Food Safety/Hygiene and Risk Management, College of Medicine, National Cheng Kung University, Tainan 701401, Taiwan; (W.-H.H.); (Y.-T.H.); (Y.-Z.C.)
- Center of Allergy and Mucosal Immunity Advancement at the National Cheng Kung University, Tainan 701401, Taiwan
| | - Hao-Yuan Chien
- Department of Horticulture, National Chiayi University, Chiayi 600355, Taiwan; (B.-H.L.); (H.-Y.C.)
| | - Chih-Yao Hou
- Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung 81157, Taiwan;
| | - Ya-Ting Hsu
- Department of Food Safety/Hygiene and Risk Management, College of Medicine, National Cheng Kung University, Tainan 701401, Taiwan; (W.-H.H.); (Y.-T.H.); (Y.-Z.C.)
| | - You-Zuo Chen
- Department of Food Safety/Hygiene and Risk Management, College of Medicine, National Cheng Kung University, Tainan 701401, Taiwan; (W.-H.H.); (Y.-T.H.); (Y.-Z.C.)
| | - She-Ching Wu
- Department of Food Science, National Chiayi University, No. 300 Syuefu Rd., Chiayi 600355, Taiwan
- Correspondence: ; Tel.: +886-05-2717622
| |
Collapse
|
6
|
YAN F, WANG M, CHEN X, LI X, WU Y, FU C. Effects of alginate oligosaccharides treatment on preservation and fresh-keeping mechanism of shrimp during frozen storage. FOOD SCIENCE AND TECHNOLOGY 2020. [DOI: 10.1590/fst.27019] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
| | | | | | | | | | - Caili FU
- Fuzhou University, China; National University of Singapore, China
| |
Collapse
|
7
|
The applications of Lactobacillus plantarum-derived extracellular vesicles as a novel natural antibacterial agent for improving quality and safety in tuna fish. Food Chem 2020; 340:128104. [PMID: 33010644 DOI: 10.1016/j.foodchem.2020.128104] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2019] [Revised: 09/02/2020] [Accepted: 09/12/2020] [Indexed: 12/16/2022]
Abstract
Bacteria release membrane vesicles into the extracellular environment but which activity is unclear. We investigated the applications of extracellular vesicles (EVs) isolated from probiotic Lactobacillus plantarum to protect tuna fish against spoilage and quality loss in this study. A significant difference was found in EVs size obtained from L. plantarum after 8, 24, and 48 hr incubation. The L. plantarum-derived EVs were collected and used to confirm the anti-bacterial activity versus Shewanella putrefaciens. Finally, the tuna fish was stored at 4 °C for 5 days after coating with EVs or sodium erythorbate, and the quality indexes were assayed. Results indicated that EVs markedly inhibited oxidation reaction, total volatile base nitrogen (TVBN), peroxide value (PV), malondialdehyde (MDA), and bacteria levels. These results finding out that EVs from L. plantarum may have potential for application in food storage technology. Overall, we indicated this new material may be developed as an anti-bacterial agent for prolonging the shelf life of tuna fish.
Collapse
|
8
|
Raschip IE, Paduraru‐Mocanu OM, Nita LE, Dinu MV. Antibacterial porous xanthan‐based films containing flavoring agents evaluated by near infrared chemical imaging technique. J Appl Polym Sci 2020. [DOI: 10.1002/app.49111] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Affiliation(s)
- Irina E. Raschip
- Physical Chemistry Department“Petru Poni” Institute of Macromolecular Chemistry Iasi Romania
| | - Oana M. Paduraru‐Mocanu
- Physical Chemistry Department“Petru Poni” Institute of Macromolecular Chemistry Iasi Romania
| | - Loredana E. Nita
- Physical Chemistry Department“Petru Poni” Institute of Macromolecular Chemistry Iasi Romania
| | - Maria V. Dinu
- Physical Chemistry Department“Petru Poni” Institute of Macromolecular Chemistry Iasi Romania
| |
Collapse
|
9
|
Effects of Glazing with Preservatives on the Quality Changes of Squid during Frozen Storage. APPLIED SCIENCES-BASEL 2019. [DOI: 10.3390/app9183847] [Citation(s) in RCA: 29] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Abstract
This study aimed to investigate the effects of glazing with sodium polyacrylate (SP) and D-sodium erythorbate (DSE) on the quality changes of squid during frozen storage. Frozen squid samples were randomly divided into seven groups: (1) CK (unglazed); (2) WG (distilled water-glazed); (3) SG (0.1% SP -glazed); (4) SG-1DSE (0.1% SP with 0.1% DSE -glazed); (5) SG-3DSE (0.1% SP with 0.3% DSE-glazed); (6) SG-5DSE (0.1% SP with 0.5% DSE-glazed); (7) WG-1DSE (0.1% DSE-glazed). The efficacy of the different coatings was evaluated using various indicators, such as water holding capacity (WHC), pH value, low field nuclear magnetic resonance (LF-NMR), color, malondialdehyde (MDA) content value, free amino acids (FAAs) content, intrinsic fluorescence intensity (IFI) and the total sulfhydryl content (SH) content. Intrinsic fluorescence intensity (IFI) and low field nuclear magnetic resonance (LF-NMR) were used as fast monitoring techniques to monitor changes in quality of squid samples. The results showed that compared with the CK and WG groups, coating with either SG or DSE alone resulted in reduced rate of moisture loss (p < 0.05), lipid oxidation (p < 0.05) protein degradation (p < 0.05) and prolonged its shelf-life. The combination of glazing treatment with SG and DSE (groups SG-1DSE, SG-3DSE and SG-5DSE) further improved the protective effects of coating, particularly in the SG-3DSE group. Therefore, the glazing of SG-3DSE is recommended to be used to control the quality of frozen squid and to prolong its shelf-life during frozen storage.
Collapse
|
10
|
Cao H, Zhong S, Zhang B, Wei W, Shen C, Ying X. Sodium erythorbate, stable chlorine dioxide, and gellan gum glazing for shelf life extension of commercial peeled shrimp (
Litopenaeus vannamei
) during frozen storage. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14108] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Hui‐juan Cao
- Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, College of Food Science and Pharmacy Zhejiang Ocean University Zhoushan P.R. China
- Zhoushan Entry‐Exit Inspection and Quarantine Bureau Zhoushan P.R. China
| | - Sai‐yi Zhong
- Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety Guangdong Ocean University Zhanjiang P.R. China
| | - Bin Zhang
- Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, College of Food Science and Pharmacy Zhejiang Ocean University Zhoushan P.R. China
| | - Wan‐ying Wei
- Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, College of Food Science and Pharmacy Zhejiang Ocean University Zhoushan P.R. China
| | - Chun‐lei Shen
- Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, College of Food Science and Pharmacy Zhejiang Ocean University Zhoushan P.R. China
| | - Xiao‐guo Ying
- Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, College of Food Science and Pharmacy Zhejiang Ocean University Zhoushan P.R. China
| |
Collapse
|
11
|
de Souza Silva DEA, da Silva Campelo MC, de Oliveira Soares Rebouças L, de Oliveira Vitoriano J, Alves C, Alves da Silva JB, de Oliveira Lima P. Use of Cold Atmospheric Plasma To Preserve the Quality of White Shrimp ( Litopenaeus vannamei). J Food Prot 2019; 82:1217-1223. [PMID: 31233357 DOI: 10.4315/0362-028x.jfp-18-369] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
HIGHLIGHTS Discharge of dielectric barriers significantly reduced microbial populations. Treatments resulted in improvement in physical characteristics during storage. Nonthermal plasma provided a 43% (4-day) increase in sample lifetime.
Collapse
Affiliation(s)
- DE Angelis de Souza Silva
- 1 Laboratório de Análises Instrumentais e Sensoriais, Universidade Federal Rural do Semi-Árido, Mossoró, Rio Grande do Norte, Brasil
| | - Maria Carla da Silva Campelo
- 2 Laboratório de Inspeção de Produtos de Origem Animal, Universidade Federal Rural do Semi-Árido, Mossoró, Rio Grande do Norte, Brasil
| | - Lucas de Oliveira Soares Rebouças
- 1 Laboratório de Análises Instrumentais e Sensoriais, Universidade Federal Rural do Semi-Árido, Mossoró, Rio Grande do Norte, Brasil
| | - Jussier de Oliveira Vitoriano
- 3 Laboratório de Plasma, Universidade Federal Rural do Semi-Árido, Mossoró, Rio Grande do Norte, Brasil (ORCID: http://orcid.org/0000-0003-3279-7029 [L.O.S.R.])
| | - Clodomiro Alves
- 3 Laboratório de Plasma, Universidade Federal Rural do Semi-Árido, Mossoró, Rio Grande do Norte, Brasil (ORCID: http://orcid.org/0000-0003-3279-7029 [L.O.S.R.])
| | - Jean Berg Alves da Silva
- 2 Laboratório de Inspeção de Produtos de Origem Animal, Universidade Federal Rural do Semi-Árido, Mossoró, Rio Grande do Norte, Brasil
| | - Patrícia de Oliveira Lima
- 1 Laboratório de Análises Instrumentais e Sensoriais, Universidade Federal Rural do Semi-Árido, Mossoró, Rio Grande do Norte, Brasil
| |
Collapse
|