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Chen Y, Wei Q, Chen Y, Feng A, Zhang W. Enhancement of hydrogen bonds between proteins and polyphenols through magnetic field treatment: Structure, interfacial properties, and emulsifying properties. Food Res Int 2024; 192:114822. [PMID: 39147514 DOI: 10.1016/j.foodres.2024.114822] [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: 04/27/2024] [Revised: 06/18/2024] [Accepted: 07/21/2024] [Indexed: 08/17/2024]
Abstract
In food systems, proteins and polyphenols typically coexist in a non-covalent manner. However, the inherent rigid structure of proteins may hinder the binding sites of polyphenols, thereby limiting the strength of their interaction. In the study, magnetic field (MF) treatment was used to enhance non-covalent interactions between coconut globulin (CG) and tannic acid (TA) to improve protein flexibility, enhancing their functional properties without causing oxidation of polyphenols. Based on protein structure results, the interaction between CG and TA caused protein structure to unfold, exposing hydrophobic groups. Treatment with a MF, particularly at 3 mT, further promoted protein unfolding, as evidenced by a decrease in α-helix structure and an increase in coil random. These structural transformations led to the exposure of the internal binding site bound to TA and strengthening the CG-TA interaction (polyphenol binding degree increased from 62.3 to 68.2%). The characterization of molecular forces indicated that MF treatment strengthened hydrogen bonding-dominated non-covalent interactions between CG and TA, leading to improved molecular flexibility of the protein. Specifically, at a MF treatment at 3 mT, CG-TA colloidal particles with small size and high surface hydrophobicity exhibited optimal interfacial activity and wettability (as evidenced by a three-phase contact angle of 89.0°). Consequently, CG-TA-stabilized high internal phase Pickering emulsions (HIPPEs) with uniform droplets and dense gel networks at 3 mT. Furthermore, the utilization of HIPPEs in 3D printing resulted in consistent geometric shapes, uniform surface textures, and distinct printed layers, demonstrating superior printing stability. As a result, MF treatment at 3 mT was identified as the most favorable. This research provides novel insights into how proteins and polyphenols interact, thereby enabling natural proteins to be utilized in a variety of food applications.
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Affiliation(s)
- Yang Chen
- Key Laboratory of Food Nutrition and Functional Food of Hainan Province, School of Food Science and Engineering, Hainan University, Haikou 570228, China
| | - Qiaozhu Wei
- Key Laboratory of Food Nutrition and Functional Food of Hainan Province, School of Food Science and Engineering, Hainan University, Haikou 570228, China
| | - Yile Chen
- Key Laboratory of Food Nutrition and Functional Food of Hainan Province, School of Food Science and Engineering, Hainan University, Haikou 570228, China
| | - Aiguo Feng
- Key Laboratory of Food Nutrition and Functional Food of Hainan Province, School of Food Science and Engineering, Hainan University, Haikou 570228, China
| | - Weimin Zhang
- Key Laboratory of Food Nutrition and Functional Food of Hainan Province, School of Food Science and Engineering, Hainan University, Haikou 570228, China; Key Laboratory of Tropical Fruits and Vegetables Quality and Safety for State Market Regulation, Hainan Institute for Food Control, Haikou 570228, China.
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2
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Zhao S, Liu Y, Yang L, Zhao Y, Zhu M, Wang H, Kang Z, Ma H. Low-frequency alternating magnetic field and CaCl 2 influence the physicochemical, conformational and gel characteristics of low-salt myofibrillar protein. Food Chem X 2024; 22:101341. [PMID: 38586222 PMCID: PMC10997822 DOI: 10.1016/j.fochx.2024.101341] [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: 01/19/2024] [Revised: 03/25/2024] [Accepted: 03/29/2024] [Indexed: 04/09/2024] Open
Abstract
In this study, the improvement mechanism of low-frequency alternating magnetic field (LF-AMF, 5 mT, 3 h) combined with calcium chloride (CaCl2, 0-100 mM) on the gel characteristics of low-salt myofibrillar protein (MP) was investigated. LF-AMF combined with 80 mM CaCl2 treatment increased solubility (32.71%), surface hydrophobicity (40.86 μg), active sulfhydryl content (22.57%), water-holding capacity (7.15%). Besides, the combined treatment decreased turbidity, particle size and intrinsic fluorescence strength of MP. Fourier transform infrared spectroscopy (FT-IR) results indicated that the combined treatment altered the secondary structure of MP by increasing β-sheet and β-turn, and reducing α-helix and random coil. The combined treatment also induced a high G' value and shortened T2 relaxation time for forming a homogeneous and compact gel structure. These results revealed that LF-AMF combined CaCl2 treatment could as a potential approach for modifying the gel characteristics of low-salt MP.
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Affiliation(s)
- Shengming Zhao
- School of Food Science and Technology, Henan Institute of Science and Technology, PR China
- Research and Experimental Base for Traditional Specialty Meat Processing Techniques of the Ministry of Agriculture and Rural Affairs of the People's Republic of China, PR China
| | - Yu Liu
- School of Food Science and Technology, Henan Institute of Science and Technology, PR China
- Research and Experimental Base for Traditional Specialty Meat Processing Techniques of the Ministry of Agriculture and Rural Affairs of the People's Republic of China, PR China
| | - Liu Yang
- School of Food Science and Technology, Henan Institute of Science and Technology, PR China
- Research and Experimental Base for Traditional Specialty Meat Processing Techniques of the Ministry of Agriculture and Rural Affairs of the People's Republic of China, PR China
| | - Yanyan Zhao
- School of Food Science and Technology, Henan Institute of Science and Technology, PR China
- Research and Experimental Base for Traditional Specialty Meat Processing Techniques of the Ministry of Agriculture and Rural Affairs of the People's Republic of China, PR China
| | - Mingming Zhu
- School of Food Science and Technology, Henan Institute of Science and Technology, PR China
- Research and Experimental Base for Traditional Specialty Meat Processing Techniques of the Ministry of Agriculture and Rural Affairs of the People's Republic of China, PR China
| | - Hui Wang
- School of Food Science and Technology, Henan Institute of Science and Technology, PR China
- Research and Experimental Base for Traditional Specialty Meat Processing Techniques of the Ministry of Agriculture and Rural Affairs of the People's Republic of China, PR China
| | - Zhuangli Kang
- School of Tourism and Cuisine, Yangzhou University, Yangzhou 225127, PR China
| | - Hanjun Ma
- School of Food Science and Technology, Henan Institute of Science and Technology, PR China
- Research and Experimental Base for Traditional Specialty Meat Processing Techniques of the Ministry of Agriculture and Rural Affairs of the People's Republic of China, PR China
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3
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Dehghankhold M, Ahmadi F, Nezafat N, Abedi M, Iranpour P, Dehghanian A, Koohi-Hosseinabadi O, Akbarizadeh AR, Sobhani Z. A versatile theranostic magnetic polydopamine iron oxide NIR laser-responsive nanosystem containing doxorubicin for chemo-photothermal therapy of melanoma. BIOMATERIALS ADVANCES 2024; 159:213797. [PMID: 38368693 DOI: 10.1016/j.bioadv.2024.213797] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/21/2023] [Revised: 02/06/2024] [Accepted: 02/07/2024] [Indexed: 02/20/2024]
Abstract
Theranostics nanoparticles (NPs) have recently received much attention in cancer imaging and treatment. This study aimed to develop a multifunctional nanosystem for the targeted delivery of photothermal and chemotherapy agents. Fe3O4 NPs were modified with polydopamine, bovine serum albumin, and loaded with DOX via a thermal-cleavable Azo linker (Fe3O4@PDA@BSA-DOX). The size of Fe3O4@PDA@BSA NPs was approximately 98 nm under the desired conditions. Because of the ability of Fe3O4 and PDA to convert light into heat, the temperature of Fe3O4@PDA@BSA NPs increased to approximately 47 °C within 10 min when exposed to an 808 nm NIR laser with a power density of 1.5 W/cm2. The heat generated by the NIR laser leads to the breaking of AZO linker and drug release. In vivo and in vitro results demonstrated that prepared NPs under laser irradiation successfully eradicated tumor cells without any significant toxicity effect. Moreover, the Fe3O4@PDA@BSA NPs exhibited the potential to function as a contrasting agent. These NPs could accumulate in tumors with the help of an external magnet, resulting in a significant enhancement in the quality of magnetic resonance imaging (MRI). The prepared novel multifunctional NPs seem to be an efficient system for imaging and combination therapy in melanoma.
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Affiliation(s)
- Mahvash Dehghankhold
- Department of Pharmaceutical Nanotechnology, School of Pharmacy, Shiraz University of Medical Sciences, Shiraz, Iran; Student Research committee, Shiraz University of Medical Sciences, Shiraz, Iran
| | - Fatemeh Ahmadi
- Research Center for Nanotechnology in Drug Delivery, Shiraz University of Medical Sciences, Shiraz, Iran; Department of Pharmaceutics, Faculty of Pharmacy, Shiraz University of Medical Sciences, Shiraz, Iran
| | - Navid Nezafat
- Pharmaceutical Sciences Research Center, Shiraz University of Medical Sciences, Shiraz, Iran; Department of Biotechnology, School of Pharmacy, Shiraz University of Medical Sciences, Shiraz, Iran
| | - Mehdi Abedi
- Pharmaceutical Sciences Research Center, Shiraz University of Medical Sciences, Shiraz, Iran
| | - Pooya Iranpour
- Medical Imaging Research Center, Shiraz University of Medical Sciences, Shiraz, Iran
| | - Amirreza Dehghanian
- Molecular Pathology and Cytogenetics Division, Department of Pathology, Shiraz University of Medical Sciences, Shiraz, Iran
| | | | - Amin Reza Akbarizadeh
- Drug and Food Control Department, School of Pharmacy, Shiraz University of Medical Sciences, Shiraz, Iran
| | - Zahra Sobhani
- Research Center for Nanotechnology in Drug Delivery, Shiraz University of Medical Sciences, Shiraz, Iran; Drug and Food Control Department, School of Pharmacy, Shiraz University of Medical Sciences, Shiraz, Iran.
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4
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Zhao S, Hei M, Liu Y, Zhao Y, Wang H, Ma H, He H, Kang Z. Effect of low-frequency alternating magnetic fields on the physicochemical, conformational and rheological properties of myofibrillar protein after iterative freeze-thaw cycles. Int J Biol Macromol 2024; 267:131418. [PMID: 38582465 DOI: 10.1016/j.ijbiomac.2024.131418] [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: 02/28/2024] [Revised: 04/03/2024] [Accepted: 04/03/2024] [Indexed: 04/08/2024]
Abstract
In this work, the effects of low-frequency alternating magnetic fields (LF-AMF) on the physicochemical, conformational, and functional characteristics of myofibrillar protein (MP) after iterative freeze-thaw (FT) cycles were explored. With the increasing LF-AMF treatment time, the solubility, active sulfhydryl groups, surface hydrophobicity, emulsifiability, and emulsion stability of MP after five FT cycles evidently elevated and then declined, and the peak value was obtained at 3 h. Conversely, the moderate LF-AMF treatment time can significantly reduce the average particle size, carbonyl content, and endogenous fluorescence intensity of MP. The rheology results showed that various LF-AMF treatment times would elevate the G' value of MP after iterative FT cycles. The FTIR spectroscopy results suggested that LF-AMF influenced the secondary structure of MP after multiple FT cycles, resulting in a depression in α-helix content and an increment in β-folding proportion. Moreover, LF-AMF treatment induced the gradually lighter and wider myosin heavy chain bands of MP, implying that LF-AMF accelerated the degradation of macromolecular aggregates. Therefore, the LF-AMF treatment efficaciously ameliorates the structural and functional deterioration of MP after iterative FT cycles and could be used as a potential quality-improving technology in the frozen meat industry.
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Affiliation(s)
- Shengming Zhao
- School of Food Science and Technology, Henan Institute of Science and Technology, Xinxiang 453003, PR China; Research and Experimental Base for Traditional Specialty Meat Processing Techniques of the Ministry of Agriculture and Rural Affairs of the People's Republic of China, PR China.
| | - Mengran Hei
- School of Food Science and Technology, Henan Institute of Science and Technology, Xinxiang 453003, PR China; Research and Experimental Base for Traditional Specialty Meat Processing Techniques of the Ministry of Agriculture and Rural Affairs of the People's Republic of China, PR China
| | - Yu Liu
- School of Food Science and Technology, Henan Institute of Science and Technology, Xinxiang 453003, PR China; Research and Experimental Base for Traditional Specialty Meat Processing Techniques of the Ministry of Agriculture and Rural Affairs of the People's Republic of China, PR China
| | - Yanyan Zhao
- School of Food Science and Technology, Henan Institute of Science and Technology, Xinxiang 453003, PR China; Research and Experimental Base for Traditional Specialty Meat Processing Techniques of the Ministry of Agriculture and Rural Affairs of the People's Republic of China, PR China
| | - Hui Wang
- School of Food Science and Technology, Henan Institute of Science and Technology, Xinxiang 453003, PR China; Research and Experimental Base for Traditional Specialty Meat Processing Techniques of the Ministry of Agriculture and Rural Affairs of the People's Republic of China, PR China
| | - Hanjun Ma
- School of Food Science and Technology, Henan Institute of Science and Technology, Xinxiang 453003, PR China; Research and Experimental Base for Traditional Specialty Meat Processing Techniques of the Ministry of Agriculture and Rural Affairs of the People's Republic of China, PR China
| | - Hongju He
- School of Food Science and Technology, Henan Institute of Science and Technology, Xinxiang 453003, PR China; Research and Experimental Base for Traditional Specialty Meat Processing Techniques of the Ministry of Agriculture and Rural Affairs of the People's Republic of China, PR China
| | - Zhuangli Kang
- School of Tourism and Cuisine, Yangzhou University, Yangzhou 225127, PR China.
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5
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Jiang J, Xia M, Gong H, Ma J, Sun W. Effect of magnetic field modification on oxidative stability of myoglobin in sarcoplasm systems. Food Chem 2024; 436:137691. [PMID: 37837684 DOI: 10.1016/j.foodchem.2023.137691] [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: 06/16/2023] [Revised: 10/04/2023] [Accepted: 10/05/2023] [Indexed: 10/16/2023]
Abstract
This study aimed to investigate the effect of magnetic fields (0, 3, 6, 12 mT) on the oxidation characteristics of myoglobin (Mb) in the sarcoplasmic protein (SP) system and to understander the underlying mechanism. The metmyoglobin content, Soret band of heme iron porphyrin, protein conformation and molecular weight distribution were measured in different Mb and SP samples. The results showed that the primary oxidation site of hydroxyl radical on Mb was likely to be the porphyrin ring structure and the side chain group of protein rather than the central iron atoms, what's more, 12 mT magnetic field treatment had an inhibitory effect on the oxidative damage induced by hydroxyl radical.
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Affiliation(s)
- Jingjiao Jiang
- College of Life Science, Yangtze University, Jingzhou, Hubei 434023, PR China
| | - Minquan Xia
- National Research and Development Centre for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China
| | - Honghong Gong
- College of Life Science, Yangtze University, Jingzhou, Hubei 434023, PR China
| | - Jing Ma
- College of Life Science, Yangtze University, Jingzhou, Hubei 434023, PR China
| | - Weiqing Sun
- College of Life Science, Yangtze University, Jingzhou, Hubei 434023, PR China.
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6
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Lu M, Zhang C, Chen B, Ai C, Chen L, Teng H. Improvement of gelation properties of Penaeus vannamei surimi by magnetic field-assisted freezing in combination with curdlan. Int J Biol Macromol 2024; 257:128323. [PMID: 38000599 DOI: 10.1016/j.ijbiomac.2023.128323] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2023] [Revised: 10/22/2023] [Accepted: 11/13/2023] [Indexed: 11/26/2023]
Abstract
Traditional methods of freezing and thawing may harm the quality of meat products. In order to reduce the negative impact of freezing on surimi products, the magnetic field-assisted freezing method is combined with various curdlan ratios to enhance the gelation characteristics of Penaeus vannamei surimi in this study. The results showed that the magnetic field-assisted freezing technique significantly improved the quality of thawed surimi compared with soaking freezing (SF), whereas the addition of curdlan further improved the gelation properties, and the gel strength, water-holding capacity, textural properties, whiteness, and G' value were significantly improved when its content was increased to 0.6 %. However, excessive amounts of curdlan interfered with protein covalent cross-linking, leading to a decrease in gel quality. Additionally, the addition of magnetic field and curdlan encouraged the shift of the α-helix to the random coil and β-sheet transition, which stimulated the growth of myofibril molecules, exposed the hydrophobic groups and thiols, improved protein-molecule interactions, and promoted systematic gathering of proteins, leading to the formation of the microstructure of dense and small pores. It also resulted in a drop in water release, an increase in the proton density and a shift in the water condition from free water to more immobile water, which had higher sensory qualities. These effects together resulted in a reduction in thawing and cooking loss to 11.41 % and 13.83 %, respectively. These results also help to clarify the gelation process of shrimp surimi and help to regulate the gelation characteristics of shrimp surimi products.
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Affiliation(s)
- Minxin Lu
- 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
| | - Chang Zhang
- 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
| | - Boyu Chen
- 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
| | - Chao Ai
- 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
| | - Lei Chen
- 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; Hunan GaoGe Dairy Co., Ltd, Changsha, Hunan, China.
| | - Hui Teng
- 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.
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7
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Wang J, Lu Q, Gong J, Gao F, Xu X, Wang H. Magnetic field-assisted cascade effects of improving the quality of gels-based meat products: A mechanism from myofibrillar protein gelation. Food Res Int 2023; 169:112907. [PMID: 37254342 DOI: 10.1016/j.foodres.2023.112907] [Citation(s) in RCA: 10] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2023] [Revised: 04/22/2023] [Accepted: 04/25/2023] [Indexed: 06/01/2023]
Abstract
Physics-assisted processing technologies have huge potential in the meat processing industry. By modeling two essential procedures (pickling and preheating) of gels-based meat products, this work investigated the cascade effects of a new physical technology (magnetic field) on the conformational structures and gel properties of myofibrillar proteins (MPs). Samples were subjected with four magnetic field (MF)-assisted treatments (group A, both processes without MF; group B, pickling without MF combining with preheating with 4.5 mT MF; group C, pickling with 3.0 mT MF combining with preheating without MF; group D, pickling with 3.0 mT MF combining with preheating with 4.5 mT MF). The result showed that MF-assisted treatments significantly improved water holding capacity (WHC) of MP gels compared with group A (46.9%), reaching the maximum value of 52.1% in group D.According to the low-field nuclear magnetic results, group D decreased the percentages of P22 (6.97%) and increased the percentages of P21 (93%), which showed that water molecules were more tightly bound to each other. Meanwhile, the unfolding of α-helix and the formation of random coil of MF-assisted treatments resulted in more exposure of internal groups, leading to the formation of a dense network. These findings would provide new insights to improve the quality of gels-based meat products via the MF.
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Affiliation(s)
- Jingwen Wang
- Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Qiyuan Lu
- Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Junming Gong
- Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Fei Gao
- Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Xinglian Xu
- Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Huhu Wang
- Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China.
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8
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Magnetic field-driven biochemical landscape of browning abatement in goat milk using spatial-omics uncovers. Food Chem 2023; 408:135276. [PMID: 36571880 DOI: 10.1016/j.foodchem.2022.135276] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2022] [Revised: 12/09/2022] [Accepted: 12/19/2022] [Indexed: 12/24/2022]
Abstract
Influence of magnetic field (MF) treatment on the glycation of goat milk proteins is yet to be elucidated. Proteomic and metabolomic analyses of brown goat milk samples with and without MF treatment were performed. Assessed glycation degree and structural modification of proteins explained that MF treatment dramatically down-regulated the glycation of brown goat milk protein, possibly due to the aggregation behavior induced by MF treatment, which consumed additional glycation sites as well as altered their accessibility and preference. Integrated datasets uncovered that the energy metabolism-related biological events including carbohydrate metabolism, glycerophospholipid metabolism, TCA cycle may mainly account for the browning abatement mechanism of MF. In addition, MF treatment enhanced both the quality and flavor of brown goat milk. This study suggests the feasibility of MF treatment to reduce glycation in brown goat milk for producing high-quality dairy ingredients and products.
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9
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Li C, Ma Y, Zhi X, Peng G. Optimization of ultrasonic assisted membrane strategy for saponins from Gynostemma Pentaphyllum with response surface methodology. Food Sci Biotechnol 2023; 32:319-328. [PMID: 36778093 PMCID: PMC9905334 DOI: 10.1007/s10068-022-01196-8] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2022] [Revised: 10/13/2022] [Accepted: 10/24/2022] [Indexed: 11/09/2022] Open
Abstract
Gynostemma pentaphyllum saponin has a variety of biological properties. Classic separation methods of saponin, such as resin absorption and preparative chromatography are limited by environmental pollution and high cost. In the study, ultrasonic assisted membrane separation was firstly used to purify saponin from Gynostemma pentaphyllum. Total proteins, polysaccharides, saponin, gypenoside A and rutin were selected as indexes to optimize the pretreatment and purification parameters by response surface methodology. The fitted models were significant (p < 0.05) and the optimal conditions were: (1) removing protein and polysaccharides by MWCO 10,000 Da, ultrasonic power 400 W and pH 7.8; (2) separation flavonoids from saponin by MWCO 1000 Da, ultrasonic power 300 W and pH 7.9. The difficulty in separating saponin from flavonoids was solved by releasing flavonoids from micelles with ultrasonic assisted membrane method. The saponin content in Gynostemma pentaphyllum extracts reached 82.81%, which was more than four times of that obtained with resin adsorption method. The protective effect of saponins on SH-SY5Y cells injury induced by H2O2 was better than that of Gynostemma pentaphyllum extracts. The study suggested that ultrasonic assisted membrane method would be widely applied in the preparation of food materials.
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Affiliation(s)
- Cunyu Li
- College of Pharmacy, Nanjing University of Chinese Medicine, Nanjing, 210023 People’s Republic of China
- Jiangsu Collaborative Innovation Centers of Chinese Medicinal Resources Industrialization, Nanjing, 210023 People’s Republic of China
- Jiangsu Engineering Research Centers of Classical Prescription, Nanjing, 210023 People’s Republic of China
| | - Yun Ma
- The Fourth People’s Hospital of Taizhou City, Taizhou, 225300 People’s Republic of China
| | - Xinglei Zhi
- College of Pharmacy, Nanjing University of Chinese Medicine, Nanjing, 210023 People’s Republic of China
- Jiangsu Collaborative Innovation Centers of Chinese Medicinal Resources Industrialization, Nanjing, 210023 People’s Republic of China
| | - Guoping Peng
- College of Pharmacy, Nanjing University of Chinese Medicine, Nanjing, 210023 People’s Republic of China
- Jiangsu Collaborative Innovation Centers of Chinese Medicinal Resources Industrialization, Nanjing, 210023 People’s Republic of China
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10
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Mohsenpour M, Nourani M, Enteshary R. Effect of thawing under an alternating magnetic field on rainbow trout (Oncorhynchus mykiss) fillet characteristics. Food Chem 2023; 402:134255. [DOI: 10.1016/j.foodchem.2022.134255] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2022] [Revised: 08/15/2022] [Accepted: 09/11/2022] [Indexed: 11/28/2022]
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11
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Hajiali S, Daneshjou S, Daneshjoo S. Biomimetic synthesis of iron oxide nanoparticles from Bacillus megaterium to be used in hyperthermia therapy. AMB Express 2022; 12:145. [DOI: 10.1186/s13568-022-01490-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2022] [Accepted: 11/03/2022] [Indexed: 11/21/2022] Open
Abstract
AbstractThe suitable structural characteristics of magnetic nanoparticles have resulted in their widespread use in magnetic hyperthermia therapy. Moreover, they are considered a proper and operational choice for pharmaceutical nanocarriers. Using the biomimetic method, we were able to produce iron oxide magnetic nanoparticles from the bacterial source of PTCC1250, Bacillus megaterium, for therangostic diagnosis systems and targeted drug delivery. Some of the benefits of this method include mitigated environmental and biological dangers, low toxicity, high biocompatibility, cheap and short-term mass production possibilities in each synthesis round compared to other biological sources, simple equipment required for the synthesis; and the possibility of industrial-scale production. Bacillus megaterium is a magnetotactic bacteria (MTB) that has a magnetosome organelle capable of orienting based on external magnetic fields, caused by the mineralization of magnetic nanocrystals. Utilizing this capability and adding an iron nitrate solution to the bacterial suspension, we synthesized iron oxide nanoparticles. The extent of synthesis was measured using UV–visible spectrophotometry. The morphology was evaluated using FESEM. The crystallized structure was characterized using RAMAN and XRD. The size and distribution of the nanoparticles were assessed using DLS. The surface charge of the nanoparticles was measured using zeta potential. The synthesis of iron oxide nanoparticles was confirmed using FT-IR, and the magnetic property was measured using VSM. This study is continued to identify industrial and clinical applications.
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12
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Zhang B, Guo X, Lin J, Sun P, Ren X, Xu W, Tong Y, Li D. Effect and synergy of different exogenous additives on gel properties of the mixed shrimp surimi (Antarctic krill and white shrimp). Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15864] [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)
- Biao Zhang
- School of Food Science and Technology, National Engineering Research Center of Seafood Dalian Polytechnic University Dalian Liaoning 116034 China
| | - Xuan Guo
- School of Food Science and Technology, National Engineering Research Center of Seafood Dalian Polytechnic University Dalian Liaoning 116034 China
| | - Junxin Lin
- School of Food Science and Technology, National Engineering Research Center of Seafood Dalian Polytechnic University Dalian Liaoning 116034 China
| | - Peizi Sun
- School of Food Science and Technology, National Engineering Research Center of Seafood Dalian Polytechnic University Dalian Liaoning 116034 China
| | - Xiang Ren
- School of Food Science and Technology, National Engineering Research Center of Seafood Dalian Polytechnic University Dalian Liaoning 116034 China
| | - Wei Xu
- School of Food Science and Technology, National Engineering Research Center of Seafood Dalian Polytechnic University Dalian Liaoning 116034 China
| | - Yi Tong
- COFCO Biotechnology Co., Ltd. Bengbu Anhui 233010 China
| | - Dongmei Li
- School of Food Science and Technology, National Engineering Research Center of Seafood Dalian Polytechnic University Dalian Liaoning 116034 China
- Engineering Research Center of Seafood of Ministry of Education of China Dalian Liaoning 116034 China
- Collaborative Innovation Center of Seafood Deep Processing Dalian Polytechnic University Dalian Liaoning 116034 China
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13
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Wang L, Yang K, Wang X, Wu D, You X, Ma J, Zhang Y, Xiong G, Wang L, Sun W. Gel properties and thermal gelling mechanism in myofibrillar protein of grass carp (
Ctenopharyngodon idellus
) under the synergistic effects of radio frequency combined with magnetic field. J Food Sci 2022; 87:1662-1671. [DOI: 10.1111/1750-3841.16103] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2021] [Revised: 01/13/2022] [Accepted: 02/09/2022] [Indexed: 11/30/2022]
Affiliation(s)
- Limei Wang
- College of Life Science Yangtze University Jingzhou P. R. China
| | - Kun Yang
- College of Life Science Yangtze University Jingzhou P. R. China
| | - Xian Wang
- College of Life Science Yangtze University Jingzhou P. R. China
| | - Di Wu
- College of Life Science Yangtze University Jingzhou P. R. China
| | - Xiaopeng You
- College of Life Science Yangtze University Jingzhou P. R. China
| | - Jing Ma
- College of Life Science Yangtze University Jingzhou P. R. China
| | - Yunhua Zhang
- School of Mechanical Engineering Yangtze University Jingzhou P. R. China
| | - Guangquan Xiong
- Institute for Farm Products Processing and Nuclear‐Agricultural Technology Hubei Academy of Agricultural Science Wuhan P. R. China
| | - Lan Wang
- Institute for Farm Products Processing and Nuclear‐Agricultural Technology Hubei Academy of Agricultural Science Wuhan P. R. China
| | - Weiqing Sun
- College of Life Science Yangtze University Jingzhou P. R. China
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14
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Bretanha CC, Zin G, Oliveira JV, Di Luccio M. Improvement of tangential microfiltration of gelatin solution using a permanent magnetic field. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2021; 58:1093-1100. [PMID: 33678892 PMCID: PMC7884502 DOI: 10.1007/s13197-020-04623-y] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 06/18/2020] [Accepted: 07/03/2020] [Indexed: 06/12/2023]
Abstract
Membrane technology is an interesting alternative to conventional gelatin clarification methods, resulting in the elimination of refining chemical agents. In this work, the application of a permanent magnetic field as a pre-treatment of the gelatin solutions was proposed as a strategy to improve the microfiltration (MF) performance. Filtration tests were performed using a 1.5% swine gelatin solution at 40 °C through cellulose acetate membranes in a tangential flow module. Prior to the filtrations, the feed solutions were pretreated by the circulation of the solution through magnetic fields with different flux densities, 0.7 T and 1.34 T, for 2 h. The magnetic induction of the solution significantly increased the permeate flux and the recovery of hydraulic permeance by 63% and 122%, respectively, showing the application of the magnetic field in the solution of gelatin is an attractive alternative to improve the performance of the process.
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Affiliation(s)
- Cristiana C. Bretanha
- Laboratory of Membrane Processes, LABSEM, Department of Chemical and Food Engineering, Federal University of Santa Catarina, Florianópolis, SC 88040-900 Brazil
| | - Guilherme Zin
- Laboratory of Membrane Processes, LABSEM, Department of Chemical and Food Engineering, Federal University of Santa Catarina, Florianópolis, SC 88040-900 Brazil
| | - J. Vladimir Oliveira
- Laboratory of Membrane Processes, LABSEM, Department of Chemical and Food Engineering, Federal University of Santa Catarina, Florianópolis, SC 88040-900 Brazil
| | - Marco Di Luccio
- Laboratory of Membrane Processes, LABSEM, Department of Chemical and Food Engineering, Federal University of Santa Catarina, Florianópolis, SC 88040-900 Brazil
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15
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Xing T, Xu Y, Qi J, Xu X, Zhao X. Effect of high intensity ultrasound on the gelation properties of wooden breast meat with different NaCl contents. Food Chem 2021; 347:129031. [PMID: 33508587 DOI: 10.1016/j.foodchem.2021.129031] [Citation(s) in RCA: 24] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2020] [Revised: 12/25/2020] [Accepted: 01/04/2021] [Indexed: 10/22/2022]
Abstract
The current study was conducted to investigate the effect of different high intensity ultrasound (HIU) amplitudes on the gelation properties of wooden breast (WB) meat batter prepared with 1% and 2% NaCl. Results indicated that HIU effectively enhanced the water holding capacity (WHC) of WB at 1% and 2% NaCl, and enabled WB to obtain better WHC than the normal. The thermal stability of WB was affected by HIU, and the difference of G'end between WB and normal was reduced at 2% NaCl. HIU continuously decreased the particle size of WB at 1% NaCl, whereas opposite trends were observed at 2% NaCl. In addition, HIU transformed α-helix structure of WB to random coil at 1% NaCl, whereas to β-sheet structure at 2% NaCl. Overall, HIU can be utilized to improve the gelation properties of WB meat with the potential to produce low- and common-salt gel-type meat products.
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Affiliation(s)
- Tong Xing
- College of Animal Science and Technology, Key Laboratory of Animal Origin Food Production and Safety Guarantee of Jiangsu Province, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Joint International Research Laboratory of Animal Health and Food Safety, National Experimental Teaching Demonstration Center of Animal Science, Nanjing Agricultural University, Nanjing 210095, China
| | - Ying Xu
- Anhui Engineering Laboratory for Agro-products Processing, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei, 230036, China
| | - Jun Qi
- Anhui Engineering Laboratory for Agro-products Processing, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei, 230036, China
| | - Xinglian Xu
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Xue Zhao
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
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16
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Deposition of Dopamine and Polyethyleneimine on Polymeric Membranes: Improvement of Performance of Ultrafiltration Process. Macromol Res 2020. [DOI: 10.1007/s13233-020-8156-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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17
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Wang L, Xia M, Zhou Y, Wang X, Ma J, Xiong G, Wang L, Wang S, Sun W. Gel properties of grass carp myofibrillar protein modified by low-frequency magnetic field during two-stage water bath heating. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105920] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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18
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Low frequency magnetic field plus high pH promote the quality of pork myofibrillar protein gel: A novel study combined with low field NMR and Raman spectroscopy. Food Chem 2020; 326:126896. [DOI: 10.1016/j.foodchem.2020.126896] [Citation(s) in RCA: 30] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2019] [Revised: 04/21/2020] [Accepted: 04/21/2020] [Indexed: 12/18/2022]
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19
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Wang X, Xia M, Zhou Y, Wang L, Feng X, Yang K, Ma J, Li Z, Wang L, Sun W. Gel properties of myofibrillar proteins heated at different heating rates under a low-frequency magnetic field. Food Chem 2020; 321:126728. [DOI: 10.1016/j.foodchem.2020.126728] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2019] [Revised: 03/22/2020] [Accepted: 03/31/2020] [Indexed: 10/24/2022]
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