Interaction research of resveratrol and phosvitin based on fluorescence spectroscopy and molecular docking analysis

Solubilization effects of egg yolk granules induced by weakly alkaline treatment

Egg yolk granules (EYGs) are water-insoluble components of egg yolk that are rich in protein and phospholipids. Improving the solubility of EYGs is crucial for their development and utilization. The solubilization of EYGs in a weak alkaline environment (pH 7.5-8.5) was investigated through physicochemical properties, microstructure analysis, and metabolomics. The results reveal a significant reduction in the average particle size of EYGs, ranging from 70.49 to 91.28 nm in weakly alkaline conditions. Microstructure and spectroscopic analyses indicate conformational changes in EYGs under these conditions, facilitating the solubilization of proteins, calcium, phosphorus and other components. Furthermore, metabolomics analyses confirms that depolymerization of EYGs promotes the release of glycerophospholipids. These findings underscore the beneficial effects of weakly alkaline conditions on the solubility of EYGs.

Interactions between phosvitin and aldehydes affect the release of flavor from Russian sturgeon caviar

The release mechanism of flavor during caviar storage was studied by the interaction between phosvitin and four aldehydes. Gas chromatography-mass spectrometry showed that the binding rate of phosvitin with 3-methylbutanal, nonanal, (E,Z)-2,6-nonadienal, and (E)-2-octenal decreased with an increase in the aldehyde concentrations. Among them, (E,Z)-2,6-Nonadienal (0.5 mM) had the highest binding rate (84.47%). The main quenching mechanism of (E,Z)-2,6-nonadienal with phosvitin was static quenching and the binding force comprised spontaneous hydrophobic interactions. An increase in the aldehyde concentrations reduced the α-helix content of phosvitin and led to aggregation of the microstructure of phosvitin. The results of molecular docking showed that tyr residue contributed the most to the binding of phosvitin to aldehydes. This study has elucidated the mechanism of the effect of caviar protein on changes in the caviar flavor during storage and provides effective strategies for regulation of caviar flavor during storage.

Development status of novel spectral imaging techniques and application to traditional Chinese medicine

Traditional Chinese medicine (TCM) is a treasure of the Chinese nation, providing effective solutions to current medical requisites. Various spectral techniques are undergoing continuous development and provide new and reliable means for evaluating the efficacy and quality of TCM. Because spectral techniques are noninvasive, convenient, and sensitive, they have been widely applied to in vitro and in vivo TCM evaluation systems. In this paper, previous achievements and current progress in the research on spectral technologies (including fluorescence spectroscopy, photoacoustic imaging, infrared thermal imaging, laser-induced breakdown spectroscopy, hyperspectral imaging, and surface enhanced Raman spectroscopy) are discussed. The advantages and disadvantages of each technology are also presented. Moreover, the future applications of spectral imaging to identify the origins, components, and pesticide residues of TCM in vitro are elucidated. Subsequently, the evaluation of the efficacy of TCM in vivo is presented. Identifying future applications of spectral imaging is anticipated to promote medical research as well as scientific and technological explorations.