1
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Liu Y, Huang M, Liu X, Hu M. Structural characterization and functional properties of egg white protein treated by electron beam irradiation. INNOV FOOD SCI EMERG 2023. [DOI: 10.1016/j.ifset.2022.103262] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
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2
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Singh AK, Malviya R, Rao GK. Locust Bean Gum: Processing, Properties and Food Applications. RECENT ADVANCES IN FOOD, NUTRITION & AGRICULTURE 2022; 13:RAFNA-EPUB-127421. [PMID: 36345241 DOI: 10.2174/2772574x14666221107104357] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/07/2022] [Revised: 07/29/2022] [Accepted: 09/07/2022] [Indexed: 06/16/2023]
Abstract
Locust bean gum is derived from the seed endosperm of the Ceratonia siliqua carob tree and is known as locust bean or carob gum. Food, medicines, paper, textile, oil drilling, and cosmetic sectors all use it as an ingredient. Hydrogen bonding with water molecules makes locust bean gum useful in industrial settings. In addition, its dietary fibre activity helps regulate numerous health issues, including diabetes, bowel motions, heart disease and colon cancer. Locust bean gum production, processing, composition, characteristics, culinary applications, and health advantages are the subject of this article.
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Affiliation(s)
- Arun Kumar Singh
- Department of Pharmacy, School of Medical and Allied Sciences, Galgotias University Greater Noida, Uttar Pradesh, India
| | - Rishabha Malviya
- Department of Pharmacy, School of Medical and Allied Sciences, Galgotias University Greater Noida, Uttar Pradesh, India
| | - Gsn Koteswara Rao
- Department of Pharmacy, School of Medical and Allied Sciences, Galgotias University Greater Noida, Uttar Pradesh, India
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3
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Characterisation of Flavour Attributes in Egg White Protein Using HS-GC-IMS Combined with E-Nose and E-Tongue: Effect of High-Voltage Cold Plasma Treatment Time. Molecules 2022; 27:molecules27030601. [PMID: 35163870 PMCID: PMC8838924 DOI: 10.3390/molecules27030601] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2021] [Revised: 01/12/2022] [Accepted: 01/14/2022] [Indexed: 12/21/2022] Open
Abstract
Egg white protein (EWP) is susceptible to denaturation and coagulation when exposed to high temperatures, adversely affecting its flavour, thereby influencing consumers' decisions. Here, we employ high-voltage cold plasma (HVCP) as a novel nonthermal technique to investigate its influence on the EWP's flavour attributes using E-nose, E-tongue, and headspace gas-chromatography-ion-mobilisation spectrometry (HS-GC-IMS) due to their rapidness and high sensitivity in identifying flavour fingerprints in foods. The EWP was investigated at 0, 60, 120, 180, 240, and 300 s of HVCP treatment time. The results revealed that HVCP significantly influences the odour and taste attributes of the EWP across all treatments, with a more significant influence at 60 and 120 s of HVCP treatment. Principal component analyses of the E-nose and E-tongue clearly distinguish the odour and taste sensors' responses. The HS-GC-IMS analysis identified 65 volatile compounds across the treatments. The volatile compounds' concentrations increased as the HVCP treatment time was increased from 0 to 300 s. The significant compounds contributing to EWP characterisation include heptanal, ethylbenzene, ethanol, acetic acid, nonanal, heptacosane, 5-octadecanal, decanal, p-xylene, and octanal. Thus, this study shows that HVCP could be utilised to modify and improve the EWP flavour attributes.
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4
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YAO G, GUO Y, CHENG T, WANG Z, LI B, XIA C, JIANG J, ZHANG Y, GUO Z, ZHAO H. Effect of γ-irradiation on the physicochemical and functional properties of rice protein. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.12422] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
- Gang YAO
- Heilongjiang Institute of Atomic Energy, China
| | - Yanan GUO
- Northeast Agricultural University, China
| | - Tianfu CHENG
- Northeast Agricultural University, China; Heilongjiang Beidahuang Green Health Food Co., Ltd, China
| | - Zhongjiang WANG
- Northeast Agricultural University, China; Heilongjiang Beidahuang Green Health Food Co., Ltd, China
| | - Bing LI
- Harbin Engineering University, China
| | | | | | - Yubao ZHANG
- Heilongjiang Institute of Atomic Energy, China
| | | | - Hongtao ZHAO
- Heilongjiang Institute of Atomic Energy, China; Harbin Engineering University, China
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5
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He X, Lin R, Cheng S, Wang S, Yuan L, Wang H, Wang H, Tan M. Effects of microwave vacuum drying on the moisture migration, microstructure, and rehydration of sea cucumber. J Food Sci 2021; 86:2499-2512. [PMID: 34056720 DOI: 10.1111/1750-3841.15716] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2020] [Revised: 01/21/2021] [Accepted: 03/07/2021] [Indexed: 11/30/2022]
Abstract
Effectsof microwave vacuum drying (MVD) on moisture migration, microstructure, and rehydration of sea cucumber were investigated in this paper. Vacuum condition avoided the exposure of sea cucumber to high temperature. Low-field nuclear magnetic resonance relaxation results revealed that the peaks of three water components in sea cucumber shifted to short relaxation time during MVD process, and the peak area of major water component-immobilized water-decreased significantly due to water evaporation. Magnetic resonance imaging found that the water in the internal layer of sea cucumber body wall was first removed due to the internal heating of microwave, and then the water in the outer layer. Higher microwave power could promote the moisture transfer motion during drying process, and shorten the drying time. Porous microstructure was observed by Cryo scanning electronic microscope images in sea cucumber dried with microwave power of 200 and 250 W, which might be responsible for high values of rehydration ratio and water holding capacity. High microwave power caused the increase of amino acids content, but had no significant effect on the change of saponins content. In addition, excellent prediction models of moisture ratio have been developed by partial least squares regression analysis based on transverse relaxation data, which proved the feasibility of low-field nuclear magnetic resonance to monitor moisture changes of sea cucumber during MVD process. PRACTICAL APPLICATION: Effects of microwave vacuum drying (MVD) on moisture migration, microstructure, and rehydration of sea cucumber were investigated. Understanding the impacts of MVD drying on water status, texture, and nutritional characteristics of sea cucumber is important to improve the processing quality of dried sea cucumber.
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Affiliation(s)
- Xiu He
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, China.,National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, China.,Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, China
| | - Rong Lin
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, China.,National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, China.,Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, China
| | - Shasha Cheng
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, China.,National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, China.,Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, China
| | - Siqi Wang
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, China.,National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, China.,Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, China
| | - Lijing Yuan
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, China.,National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, China.,Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, China
| | - Haitao Wang
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, China.,National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, China.,Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, China
| | - Huihui Wang
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, China.,National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, China.,Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, China
| | - Mingqian Tan
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, China.,National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, China.,Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, China
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6
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Zhao Y, Lin S, Yang R, Chen D, Sun N. Proton Dynamics of Water Diffusion in Shrimp Hydrolysates Flour and Effects of Moisture Absorption on Its Properties. Foods 2021; 10:foods10051137. [PMID: 34065224 PMCID: PMC8161016 DOI: 10.3390/foods10051137] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2021] [Revised: 05/14/2021] [Accepted: 05/15/2021] [Indexed: 11/25/2022] Open
Abstract
Moisture absorbed into shrimp hydrolysates (SHs) flour profoundly affected its properties. The unstored hydrolysate flour was called SHs-0h and SHs stored for 30 h at 25 °C and 75% relative humidity was named SHs-30. During the process of storage, the moisture dynamics in SHs flour were investigated by dynamic vapor sorption (DVS) and low-field nuclear magnetic resonance (LF-NMR). The effects of moisture absorption on the radicals scavenging rates of SHs flour were evaluated by electron paramagnetic resonance (EPR). The effects of moisture absorption on secondary structure were studied by mid-infrared (MIR) spectroscopy and infrared microimaging spectroscopy. The changes of volatile components were monitored by purge and trap coupled with gas chromatography-mass spectrometry (PT-GC-MS). DVS results showed that the moisture absorption rate of SHs flour could reach a maximum of 88.93%. Meanwhile, the water was transformed into more stable water with shorter relaxation times. The porous structure of the SHs-30 h flour disappeared and became smoother compared to SH-0 h flour. DPPH (31.09 ± 0.54%) and OH (26.62 ± 1.14%) radicals scavenging rates of SHs-30 h significantly reduced (p < 0.05) compared to that of SHs-0 h flour. The vibrations of the MIR absorbance peaks were changed. Finally, eight volatile components disappeared and six new volatile compounds were found. This study provided a theory basis for moisture dynamics in peptide flour during the storage process.
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Affiliation(s)
- Yue Zhao
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; (Y.Z.); (S.L.); (D.C.)
| | - Songyi Lin
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; (Y.Z.); (S.L.); (D.C.)
| | - Ruiwen Yang
- College of Food Science and Engineering, Jilin University, Changchun 130062, China;
| | - Dong Chen
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; (Y.Z.); (S.L.); (D.C.)
| | - Na Sun
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; (Y.Z.); (S.L.); (D.C.)
- Correspondence: ; Tel.: +86-1884-082-1971; Fax: +86-4118-631-8655
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7
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Yu Y, Feng M, Wang Q, Liu M, Gao F, Lin S. Effect of electron beam irradiation on physicochemical properties of corn starch and improvement of enzymatic saccharification of corn starch at high concentration (45%). J FOOD PROCESS ENG 2021. [DOI: 10.1111/jfpe.13699] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
Affiliation(s)
- Yali Yu
- Department of Food Science and Engineering Jilin University Changchun P.R. China
| | - Mengmeng Feng
- Department of Food Science and Engineering Jilin University Changchun P.R. China
| | - Qi Wang
- Department of Food Science and Engineering Jilin University Changchun P.R. China
| | - Mingyuan Liu
- Department of Food Science and Engineering Jilin University Changchun P.R. China
| | - Feng Gao
- Department of Food Science and Engineering Jilin University Changchun P.R. China
| | - Songyi Lin
- Department of Food Science and Engineering Jilin University Changchun P.R. China
- School of Food Science and Technology Dalian Polytechnic University, Engineering Research Center of Seafood of Ministry of Education Dalian P.R. China
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8
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Cheng Y, Chi Y, Geng X, Chi Y. Effect of 2,2′-azobis(2-amidinopropane) dihydrochloride (AAPH) induced oxidation on the physicochemical properties, in vitro digestibility, and nutritional value of egg white protein. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111103] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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9
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10
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Mu Y, Sun J, Obadi M, Chen Z, Xu B. Effects of saccharides on the rheological and gelling properties and water mobility of egg white protein. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.106038] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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11
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Zhang X, Wang L, Chen Z, Li Y, Luo X, Li Y. Effect of high energy electron beam on proteolysis and antioxidant activity of rice proteins. Food Funct 2020; 11:871-882. [PMID: 31942589 DOI: 10.1039/c9fo00038k] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
This research focused on the effects of electron beam irradiation (EBI) on the hydrolysis and antioxidant activity of rice proteins (RPs). The RPs were treated with 0, 5, 10, 20 and 30 kGy doses of EBI. The results showed that EBI pretreatment improved significantly (P < 0.05) the degree of hydrolysis, increasing the DH value by more than 15.09% at a dose of 30 kGy. In addition, radical scavenging results showed that EBI treatment had effects on antioxidant activity and could increase the DPPH and ABTS+ radical scavenging activity of rice protein hydrolysates (RPHs) by 32.06% and 79.11%, respectively (30 kGy). The CAA test also confirmed that EBI pretreatment could effectively improve the ability of RPHs to remove intracellular free radicals. Scanning electron microscopy indicated that EBI treatment destroyed microstructures and resulted in cracks and fragments of RPs. Circular dichroism analysis showed that EBI affected the secondary structure of RPs by destroying the α-helix structure. Changes in the UV visible spectra indicated unfolding of RPs by EBI. Amino acid and molecular weight distribution analysis revealed that EBI pretreatment could increase the ratio of antioxidant-related amino acids and produce smaller peptides. Therefore, EBI pretreatment is an efficient method to promote protein proteolysis due to its effect on the molecular conformation as well as on protein microstructure. Moreover, EBI treatment applied before enzymatic hydrolysis has the potential to prepare hydrolysates with high bioactivity.
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Affiliation(s)
- Xinxia Zhang
- Key Laboratory of Carbohydrate Chemistry and Biotechnology Ministry of Education State Key Laboratory of Food Science and Technolog, Jiangnan University, Wuxi, 214122, China.
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12
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Li Z, Chu S, Wang P, Gao S, Li S, Yu X. Effects of irradiation treatment on protein structure and digestion characteristics of seed-watermelon ( Citrullus lanatus var.) kernel protein. Food Sci Biotechnol 2020; 29:1201-1211. [PMID: 32802559 PMCID: PMC7406632 DOI: 10.1007/s10068-020-00777-9] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/05/2020] [Revised: 05/08/2020] [Accepted: 05/19/2020] [Indexed: 10/24/2022] Open
Abstract
This study examined the effects of different doses of irradiation treatments on protein structure and digestion characteristic of seed-watermelon seed kernel protein. The results showed that, the molecular structure of seed-watermelon kernel protein was unfolded after the irradiation treatment, the content of β-sheet structure in the secondary structure was decreased, while the content of random coil structure increased. The average particle size of the protein increased, and the hydrophobic group buried in the β-sheet structure was exposed hence the surface hydrophobicity increased. Besides, the surface morphology of seed-watermelon protein changed from smooth and flat to coarse and concave, the specific surface area in contact with the aqueous medium increased and its solubility increased, the distribution of peptides in the digesta became wider, and the small molecular weight peptides gradually increased.
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Affiliation(s)
- Zhihao Li
- Key Laboratory of Fermentation Engineering, Ministry of Education; Glyn O. Phillips Hydrophilic Colloid Research Center, Faculty of Light Industry; School of Food and Biological Engineering, Hubei University of Technology, Wuhan, 430068 Hubei Province People’s Republic of China
| | - Shang Chu
- Key Laboratory of Fermentation Engineering, Ministry of Education; Glyn O. Phillips Hydrophilic Colloid Research Center, Faculty of Light Industry; School of Food and Biological Engineering, Hubei University of Technology, Wuhan, 430068 Hubei Province People’s Republic of China
| | - Ping Wang
- College of Life Sciences, Tarim University, Tarim, 843300 Xinjiang People’s Republic of China
| | - Sihai Gao
- Department of Cardiothoracic and Vascular Surgery, Tongji Hospital, Tongji Medical College, Huazhong University of Science and Technology, Wuhan, 430030 Hubei People’s Republic of China
| | - Shugang Li
- Key Laboratory of Fermentation Engineering, Ministry of Education; Glyn O. Phillips Hydrophilic Colloid Research Center, Faculty of Light Industry; School of Food and Biological Engineering, Hubei University of Technology, Wuhan, 430068 Hubei Province People’s Republic of China
| | - Xiongwei Yu
- Wuhan Xudong Food Co., Ltd., Wuhan, 430000 Hubei Province People’s Republic of China
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13
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Influence of Electron Beam Irradiation on the Moisture and Properties of Freshly Harvested and Sun-Dried Rice. Foods 2020; 9:foods9091139. [PMID: 32825033 PMCID: PMC7555959 DOI: 10.3390/foods9091139] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2020] [Revised: 08/11/2020] [Accepted: 08/17/2020] [Indexed: 12/05/2022] Open
Abstract
Moisture content is an important factor that affects rice storage. Rice with high moisture (HM) content has superior taste but is difficult to store. In this study, low-dose electron beam irradiation (EBI) was used to study water distribution in newly harvested HM (15.03%) rice and dried rice (11.97%) via low-field nuclear magnetic resonance (LF-NMR). The gelatinization, texture and rheological properties of rice and the thermal and digestion properties of rice starch were determined. Results showed that low-dose EBI could change water distribution in rice mainly by affecting free water under low-moisture (LM) conditions and free water and bound water under HM conditions. HM rice showed smooth changes in gelatinization and rheological properties and softened textural properties. The swelling power and solubility index indicated that irradiation promoted the depolymerization of starch chains. Overall, low-dose EBI had little effect on the properties of rice. HM rice showed superior quality and taste, whereas LM rice exhibited superior nutritional quality. This work attempted to optimize the outcome of the EBI treatment of rice for storage purposes by analyzing its effects. It demonstrated that low-dose EBI was more effective and environmentally friendly than other techniques.
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14
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Zhang X, Wang L, Lu H, Zong Z, Chen Z, Li Y, Luo X, Li Y. Preservation of hydrogen peroxide-induced oxidative damage in HepG-2 cells by rice protein hydrolysates pretreated with electron beams. Sci Rep 2020; 10:8415. [PMID: 32439943 PMCID: PMC7242389 DOI: 10.1038/s41598-020-64814-7] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2019] [Accepted: 01/15/2020] [Indexed: 11/15/2022] Open
Abstract
In this paper, electron beam irradiated rice protein hydrolysates (ERPHs) were assessed for their ability to prevent hydrogen peroxide-induced oxidative stress in human HepG-2 cells. The related mechanism was also studied by analyzing the structural changes. Cytotoxicity experiments showed that rice protein hydrolysates pretreated with electron beam irradiation (EBI) were not toxic to cells if appropriate concentrations were applied. Cell viability markedly increased when the cells were treated with ERPHs before H2O2 induction. Furthermore, the ERPHs effectively suppressed H2O2-induced ROS production and lipid peroxidation and increased the protein expression levels of the intracellular antioxidant enzymes SOD, GSH-Px and CAT in H2O2-stressed HepG-2 cells. Consequently, the loss of mitochondrial membrane potential and cell apoptosis was alleviated. Circular dichroism analysis showed that pretreatment of rice protein with EBI significantly changed the secondary structure (the conversion of α-helices to random coils), which is beneficial to the improvement of its antioxidative activity. ERPHs exhibited stronger antioxidative effects than those without irradiation, possibly because of the difference in molecular weight distribution and amino acid composition. These findings indicate an efficient way to produce peptides with better antioxidant activity.
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Affiliation(s)
- Xinxia Zhang
- Key Laboratory of Carbohydrate Chemistry and Biotechnology Ministry of Education State Key Laboratory of Food Science and Technolog, Jiangnan University, Wuxi, 214122, China.,National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi, 214122, China.,Jiangsu Provincial Research Center for Bioactive Product Processing Technology, Jiangnan University, LihuRoad1800, Wuxi, 214122, China
| | - Li Wang
- Key Laboratory of Carbohydrate Chemistry and Biotechnology Ministry of Education State Key Laboratory of Food Science and Technolog, Jiangnan University, Wuxi, 214122, China. .,National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi, 214122, China. .,Jiangsu Provincial Research Center for Bioactive Product Processing Technology, Jiangnan University, LihuRoad1800, Wuxi, 214122, China.
| | - Hui Lu
- Jiangsu Nongken Agricultural Development Co., Ltd., Hengshan Road 136, Nanjing, 210019, China
| | - Zhaoqin Zong
- Jiangsu Nongken Agricultural Development Co., Ltd., Hengshan Road 136, Nanjing, 210019, China
| | - Zhengxing Chen
- Key Laboratory of Carbohydrate Chemistry and Biotechnology Ministry of Education State Key Laboratory of Food Science and Technolog, Jiangnan University, Wuxi, 214122, China. .,National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi, 214122, China. .,Jiangsu Provincial Research Center for Bioactive Product Processing Technology, Jiangnan University, LihuRoad1800, Wuxi, 214122, China.
| | - Yongfu Li
- Key Laboratory of Carbohydrate Chemistry and Biotechnology Ministry of Education State Key Laboratory of Food Science and Technolog, Jiangnan University, Wuxi, 214122, China.,National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi, 214122, China
| | - Xiaohu Luo
- Key Laboratory of Carbohydrate Chemistry and Biotechnology Ministry of Education State Key Laboratory of Food Science and Technolog, Jiangnan University, Wuxi, 214122, China.,National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi, 214122, China.,Jiangsu Provincial Research Center for Bioactive Product Processing Technology, Jiangnan University, LihuRoad1800, Wuxi, 214122, China
| | - Yanan Li
- Key Laboratory of Carbohydrate Chemistry and Biotechnology Ministry of Education State Key Laboratory of Food Science and Technolog, Jiangnan University, Wuxi, 214122, China.,National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi, 214122, China.,Jiangsu Provincial Research Center for Bioactive Product Processing Technology, Jiangnan University, LihuRoad1800, Wuxi, 214122, China
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15
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Liu F, Chang W, Chen M, Xu F, Ma J, Zhong F. Film-forming properties of guar gum, tara gum and locust bean gum. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.03.028] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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16
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Li T, Wang L, Chen Z, Sun D, Li Y. Electron beam irradiation induced aggregation behaviour, structural and functional properties changes of rice proteins and hydrolysates. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.105192] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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17
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Fabrication of N-acetyl-l-cysteine and l-cysteine functionalized chitosan-casein nanohydrogels for entrapment of hydrophilic and hydrophobic bioactive compounds. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.05.039] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
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18
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Effect of enzymolysis-assisted electron beam irradiation on structural characteristics and antioxidant activity of rice protein. J Cereal Sci 2019. [DOI: 10.1016/j.jcs.2019.102789] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
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19
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Effect of enzymatic hydrolysis on the solubility of egg yolk powder from the changes in structure and functional properties. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.04.070] [Citation(s) in RCA: 29] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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20
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Liu X, Liu J, Zhang W, Han S, Zhang T, Liu B. Electron beam irradiation-induced structural changes increase the antioxidant activities of egg white protein. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.05.066] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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21
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Effect of electron beam irradiation on the functional properties and antioxidant activity of wheat germ protein hydrolysates. INNOV FOOD SCI EMERG 2019. [DOI: 10.1016/j.ifset.2018.09.003] [Citation(s) in RCA: 25] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
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22
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Liu GX, Liu J, Tu ZC, Sha XM, Wang H, Wang ZX. Investigation of conformation change of glycated ovalbumin obtained by Co-60 gamma-ray irradiation under drying treatment. INNOV FOOD SCI EMERG 2018. [DOI: 10.1016/j.ifset.2018.03.011] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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23
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Zhao Y, Sun N, Li Y, Cheng S, Jiang C, Lin S. Effects of electron beam irradiation (EBI) on structure characteristics and thermal properties of walnut protein flour. Food Res Int 2017; 100:850-857. [DOI: 10.1016/j.foodres.2017.08.004] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2017] [Revised: 08/01/2017] [Accepted: 08/02/2017] [Indexed: 12/01/2022]
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Sun N, Cui P, Jin Z, Wu H, Wang Y, Lin S. Contributions of molecular size, charge distribution, and specific amino acids to the iron-binding capacity of sea cucumber ( Stichopus japonicus ) ovum hydrolysates. Food Chem 2017; 230:627-636. [DOI: 10.1016/j.foodchem.2017.03.077] [Citation(s) in RCA: 75] [Impact Index Per Article: 10.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2016] [Revised: 02/27/2017] [Accepted: 03/13/2017] [Indexed: 11/25/2022]
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Cui P, Sun N, Jiang P, Wang D, Lin S. Optimised condition for preparing sea cucumber ovum hydrolysate-calcium complex and its structural analysis. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13468] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Affiliation(s)
- Pengbo Cui
- School of Food Science and Technology; National Engineering Research Center of Seafood; Dalian Polytechnic University; Dalian 116034 China
| | - Na Sun
- School of Food Science and Technology; National Engineering Research Center of Seafood; Dalian Polytechnic University; Dalian 116034 China
| | - Pengfei Jiang
- School of Food Science and Technology; National Engineering Research Center of Seafood; Dalian Polytechnic University; Dalian 116034 China
| | - Di Wang
- School of Food Science and Technology; National Engineering Research Center of Seafood; Dalian Polytechnic University; Dalian 116034 China
| | - Songyi Lin
- School of Food Science and Technology; National Engineering Research Center of Seafood; Dalian Polytechnic University; Dalian 116034 China
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Sun N, Cui P, Li D, Jin Z, Zhang S, Lin S. Formation of crystalline nanoparticles by iron binding to pentapeptide (Asp-His-Thr-Lys-Glu) from egg white hydrolysates. Food Funct 2017; 8:3297-3305. [DOI: 10.1039/c7fo00843k] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
A novel peptide (DHTKE) from egg white hydrolysates could bind iron ions in a 1 : 2 ratioviaits amide and carboxyl groups, forming the DHTKE-iron complex which belongs to crystalline nanoparticles.
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Affiliation(s)
- Na Sun
- National Engineering Research Center of Seafood
- School of Food Science and Technology
- Dalian Polytechnic University
- Dalian 116034
- P. R. China
| | - Pengbo Cui
- National Engineering Research Center of Seafood
- School of Food Science and Technology
- Dalian Polytechnic University
- Dalian 116034
- P. R. China
| | - Dongmei Li
- National Engineering Research Center of Seafood
- School of Food Science and Technology
- Dalian Polytechnic University
- Dalian 116034
- P. R. China
| | - Ziqi Jin
- National Engineering Research Center of Seafood
- School of Food Science and Technology
- Dalian Polytechnic University
- Dalian 116034
- P. R. China
| | - Shuyu Zhang
- National Engineering Research Center of Seafood
- School of Food Science and Technology
- Dalian Polytechnic University
- Dalian 116034
- P. R. China
| | - Songyi Lin
- National Engineering Research Center of Seafood
- School of Food Science and Technology
- Dalian Polytechnic University
- Dalian 116034
- P. R. China
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