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Luo Y, Yu M, Liyixia Z, Chen J. Effect of different pretreatment methods on the stability of pumpkin seed milk and potential mechanism. Food Chem 2024; 452:139582. [PMID: 38754170 DOI: 10.1016/j.foodchem.2024.139582] [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: 03/28/2024] [Revised: 04/24/2024] [Accepted: 05/05/2024] [Indexed: 05/18/2024]
Abstract
Pumpkin seeds represent a valuable source of plant protein and can be utilized in the production of plant-based milks. This study aims to investigate the effects of different pretreatment techniques on the stability of Pumpkin Seed Milk (PSM) and explore potential mechanisms. Raw pumpkin seeds underwent pretreatment through roasting, microwaving, and steaming to prepare PSM. Physiochemical attributes such as composition, storage stability, and particle size of PSM were evaluated. Results indicate that stability significantly improved at roasting temperatures of 160 °C, with the smallest particle size (305 ± 40 nm) and highest stability coefficient (0.710 ± 0.002) observed. Nutrient content in PSM remained largely unaffected at 160 °C. Protein oxidation levels, infrared, and fluorescence spectra analysis revealed that higher temperatures exacerbated the oxidation of pumpkin seed emulsion. Overall, roasting raw pumpkin seeds at 160 °C is suggested to enhance PSM quality while preserving nutrient content.
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Affiliation(s)
- Yuhuan Luo
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province 214122, PR China
| | - Min Yu
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province 214122, PR China
| | - Zhang Liyixia
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province 214122, PR China
| | - Jingjing Chen
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province 214122, PR China.
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Wang Y, Gong Y, Farid MS, Zhao C. Milk: A Natural Guardian for the Gut Barrier. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:8285-8303. [PMID: 38588092 DOI: 10.1021/acs.jafc.3c06861] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 04/10/2024]
Abstract
The gut barrier plays an important role in health maintenance by preventing the invasion of dietary pathogens and toxins. Disruption of the gut barrier can cause severe intestinal inflammation. As a natural source, milk is enriched with many active constituents that contribute to numerous beneficial functions, including immune regulation. These components collectively serve as a shield for the gut barrier, protecting against various threats such as biological, chemical, mechanical, and immunological threats. This comprehensive review delves into the active ingredients in milk, encompassing casein, α-lactalbumin, β-lactoglobulin, lactoferrin, the milk fat globular membrane, lactose, transforming growth factor, and glycopeptides. The primary focus is to elucidate their impact on the integrity and function of the gut barrier. Furthermore, the implications of different processing methods of dairy products on the gut barrier protection are discussed. In conclusion, this study aimed to underscore the vital role of milk and dairy products in sustaining gut barrier health, potentially contributing to broader perspectives in nutritional sciences and public health.
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Affiliation(s)
- Yanli Wang
- College of Food Science and Engineering, Jilin University, Changchun 130062, China
| | - Yiyao Gong
- College of Food Science and Engineering, Jilin University, Changchun 130062, China
| | | | - Changhui Zhao
- College of Food Science and Engineering, Jilin University, Changchun 130062, China
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Pan J, Yu Z, Dai J, Jiang H, Shi C, Du Q, Zhu W, Bari L, Fan R, Wang J, Yang Y, Han R. Impact of Processing Methods on the Distribution of Mineral Elements in Goat Milk Fractions. J Dairy Sci 2024:S0022-0302(24)00575-7. [PMID: 38490559 DOI: 10.3168/jds.2024-24520] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2023] [Accepted: 02/17/2024] [Indexed: 03/17/2024]
Abstract
Milk and dairy products are excellent sources of mineral elements, including Ca, P, Mg, Na, K and Zn. The purpose of this study was to determine the effect of non-thermal (homogenization) and thermal (heat treatment) treatments on the distribution of mineral elements in 4 milk fractions: fat, casein, whey protein, and aqueous phase. The study results revealed that the distribution of mineral elements (such as Mg and Fe) in fat fractions is extremely low, while significant mineral elements such as Ca, Zn, Fe, and Cu are mostly dispersed in casein fractions. For non-treated goat milk, Mo is the only element identified in the whey protein fraction, while K and Na are mostly found in the aqueous phase. Mineral element concentrations in fat (K, Zn, etc.) and casein fraction (Fe, Mo, etc.) increased dramatically after homogenization. Homogenization greatly decreased the concentration of mineral elements in the whey protein fraction (Ca, Na, etc.) and aqueous phase (Fe, Cu, etc.). After heat treatment, the element content in the fat fraction and casein fraction increased greatly when compared with raw milk, such as Cu and Mg in the fat fraction, Na and Cu in the whey protein fraction, the concentration of components such as Mg and Na in casein fraction increased considerably. On the other hand, after homogenization, Zn in the aqueous phase decreased substantially, whereas Fe increased significantly. Therefore, both homogenization and heat treatment have an effect on the mineral element distribution in goat milk fractions.
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Affiliation(s)
- Junyu Pan
- College of Food Science and Engineering, Qingdao Agricultural University
| | - Zhongna Yu
- College of Food Science and Engineering, Qingdao Agricultural University
| | - Jiayin Dai
- Division of Biosciences, University College London
| | - Hongning Jiang
- College of Food Science and Engineering, Qingdao Agricultural University
| | - Cuiping Shi
- College of Food Science and Engineering, Qingdao Agricultural University
| | - Qijing Du
- College of Food Science and Engineering, Qingdao Agricultural University
| | - Wanting Zhu
- College of Food Science and Engineering, Qingdao Agricultural University
| | - Latiful Bari
- Food & Agriculture Research Division, Center for Advance Research in Sciences, University of Dhaka
| | - Rongbo Fan
- College of Food Science and Engineering, Qingdao Agricultural University
| | - Jun Wang
- College of Food Science and Engineering, Qingdao Agricultural University
| | - Yongxin Yang
- College of Food Science and Engineering, Qingdao Agricultural University; Bathurst Future Agri-Tech Institute, Qingdao Agricultural University
| | - Rongwei Han
- College of Food Science and Engineering, Qingdao Agricultural University; Bathurst Future Agri-Tech Institute, Qingdao Agricultural University.
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Chen Y, Wang J, Xu J, Zhang J, Xu S, Zhang Q, Huang J, Peng J, Xu H, Du Q, Gong Z. Fabrication of a Polysaccharide-Protein/Protein Complex Stabilized Oral Nanoemulsion to Facilitate the Therapeutic Effects of 1,8-Cineole on Atherosclerosis. ACS NANO 2023; 17:9090-9109. [PMID: 37172004 DOI: 10.1021/acsnano.2c12230] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/14/2023]
Abstract
Atherosclerosis (AS) is a systemic disease characterized by lipid deposition in the blood vessel wall that urgently requires effective and safe therapeutic drugs for long-term treatment. An essential oil monomer-1,8-cineole (CIN) with ameliorative effects on vascular injuries has considerable potential for preventing the progression of AS because of its antioxidant, anti-inflammation, and cholesterol regulatory effects. However, the high volatility and instability of CIN result in low oral bioavailability and a short half-life, thereby limiting its clinical application. We formulated a nanoemulsion using a polysaccharide-protein/protein complex (dextran-bovine serum albumin/protamine, DEX5k-BSA/PTM) as an emulsifier, with vitamin B12 (VB12) as the ligand to facilitate the transportation across the small intestine. An emulsion preparation method using a microjet followed by ultraviolet irradiation was developed to obtain the CIN-loaded oral nanoemulsion CIN@DEX5k-BSA/PTM/VB12. The nanoemulsion improved the stability of CIN both in vitro and in vivo, prolonged the retention time in the gastrointestinal tract (GIT), and enhanced the permeability across the mucus layer and intestinal epithelial cells to increase oral bioavailability and plaque accumulation of CIN. Validated in an AS mouse model, CIN@DEX5k-BSA/PTM/VB12 achieved prominent therapeutic efficacy combating AS. This study highlights the advantages of DEX5k-BSA/PTM and VB12 in the development of nanoemulsions for CIN and provides a promising oral nanoplatform for the delivery of essential oils.
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Affiliation(s)
| | | | | | | | | | | | | | | | - Haiyu Xu
- Institute of Chinese Materia Medica, China Academy of Chinese Medical Sciences, Beijing 100700, China
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Wang S, Li Y, Yan G, Yuan D, Ji B, Zhou F, Li Y, Zhang L. Thickening mechanism of recombined dairy cream stored at 4 °C: Changes in the composition and structure of milk protein under different sterilization intensities. Int J Biol Macromol 2023; 227:903-914. [PMID: 36549627 DOI: 10.1016/j.ijbiomac.2022.12.203] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/25/2022] [Revised: 12/15/2022] [Accepted: 12/17/2022] [Indexed: 12/24/2022]
Abstract
This work elucidates the mechanism involved in the effect of varying sterilization intensities on RDC thickening via comparative analysis of the changes in the composition and structure of RDC interfacial protein after storage at 4 °C and at 25 °C. The results showed that pasteurized RDCs (75 °C for 16 s, 90 °C for 5 min) and high-temperature sterilized RDCs (105 °C for 3 min, 115 °C for 7 min and 121 °C for 7 min) did not thicken during storage at 25 °C, and had lower viscosities and higher Ca2+ concentrations than those stored at 4 °C. Whey protein (WP) aggregates were found to have been adsorbed at the interface of high-temperature treated RDCs stored at 4 °C, leading to the aggregation of fat globules and, consequently, reversible thickening. However, high-temperature sterilized RDCs underwent into irreversible thickening at 10 d, 7 d and 3 d. This phenomenon was attributed to the large amount of heat-induced whey protein and κ-casein complex that was absorbed on the oil-water interface, with Ca2+ bonded to form bridging flocculation, which altered the secondary structure of the interfacial protein to one with increased β-sheet content and decreased random coil content.
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Affiliation(s)
- Shiran Wang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Yang Li
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Guosen Yan
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Dongdong Yuan
- Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), School of Food and Health, Beijing Technology and Business University, Beijing 100048, China
| | - Baoping Ji
- Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Feng Zhou
- Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Yan Li
- Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), School of Food and Health, Beijing Technology and Business University, Beijing 100048, China.
| | - Liebing Zhang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
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Thermal processing of equine milk - A review. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2022.105541] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
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