In this study,the structural characters,antioxidant activities and bile acid-binding ability of sea buckthorn polysaccharides(HRPs)obtained by the commonly used hot water(HRP-W),pressurized hot water(HRP-H),ultrasonic...In this study,the structural characters,antioxidant activities and bile acid-binding ability of sea buckthorn polysaccharides(HRPs)obtained by the commonly used hot water(HRP-W),pressurized hot water(HRP-H),ultrasonic(HRP-U),acid(HRP-C)and alkali(HRP-A)assisted extraction methods were investigated.The results demonstrated that extraction methods had significant effects on extraction yield,monosaccharide composition,molecular weight,particle size,triple-helical structure,and surface morphology of HRPs except for the major linkage bands.Thermogravimetric analysis showed that HRP-U with filamentous reticular microstructure exhibited better thermal stability.The HRP-A with the lowest molecular weight and highest arabinose content possessed the best antioxidant activities.Moreover,the rheological analysis indicated that HRPs with higher galacturonic acid content and molecular weight showed higher viscosity and stronger crosslinking network(HRP-C,HRP-W and HRP-U),which exhibited stronger bile acid binding capacity.The present findings provide scientific evidence in the preparation technology of sea buckthorn polysaccharides with good antioxidant and bile acid binding capacity which are related to the structure affected by the extraction methods.展开更多
Natural foods,such as whole pulses,are recommended in the dietary guidelines of the US and China.The plant cell wall structure in whole pulses has important implications for the nutritional functionalities of starch.I...Natural foods,such as whole pulses,are recommended in the dietary guidelines of the US and China.The plant cell wall structure in whole pulses has important implications for the nutritional functionalities of starch.In this study,garbanzo bean cells with varying degrees of cell wall integrity were subjected to dry heat treatment(DHT)and used to elucidate the food structure-starch digestion properties of pulse food.The morphological features suggested that all cell samples do not exhibit remarkable changes after being subjected to DHT.Molecular rearrangement and the crystallite disruption of starch granules entrapped in cells occurred during DHT as assessed by the crystal structure and thermal properties.DHT decreased the inhibitory effects of enzymes of both the soluble and insoluble components,but the digestion rate and extent of slightly and highly damaged cell samples did not exhibit significant differences compared with their native counterparts.We concluded that the starch digestion of pulse cotyledon cells is primarily determined by the intactness of the cellular structure.This study reveals the role of food structure on the ability to retain the desirable nutritional properties of starch after subjection to physical modification.展开更多
Polyphenol-rich foods have been shown to be good for cancer prevention as powerful antioxidants. In this study, the mechanisms of wild pink bayberry free phenolic extract(WPBFE)inhibiting the proliferation and inducin...Polyphenol-rich foods have been shown to be good for cancer prevention as powerful antioxidants. In this study, the mechanisms of wild pink bayberry free phenolic extract(WPBFE)inhibiting the proliferation and inducing apoptotic of MDA-MB-231 breast cancer cells was examined. The main phenolic acids and flavonols in WPBFE were gallic acid((18.83 ± 0.44)μg/g FW)and myricetin((1.52 ± 0.05)μg/g FW), respectively. The maximum inhibition rate of WPBFE at non-cytotoxicity dose(below 80 mg/mL)was 81%. Western blotting analysis showed that WPBFE could cause the arrest of cell cycle in G0/G1 phase by down-regulating expression levels of PCNA, CDK4, cyclin D1 and up-regulating the expression level of p21. Meanwhile, WPBFE induced apoptosis through initiating the mitochondrial death pathway by up-regulating cleaved caspase-3 and enhancing the ratio of Bax/Bcl-2, with the maximum expression levels of 1.29 and 2.03 folds that of control group, respectively. Further study of the upstream protein, we found that WPBFE down-regulated TRAF2, while upregulated p-ASK1, p-p38 and p-p53. Furthermore, WPBFE could down-regulate the expression of p-PI3K and p-Akt. These observations indicated that WPBFE might play an anticancer role through regulating the p38 MAPK together with PI3K/Akt pathway.展开更多
The stewed pork balls with brown sauce(SPB-BS)in China is well known for its delicacy and preferred by consumers.Maillard reaction(MR)is widespread in SPB-BS due to the use of sugar,meat and sauce in the thermal proce...The stewed pork balls with brown sauce(SPB-BS)in China is well known for its delicacy and preferred by consumers.Maillard reaction(MR)is widespread in SPB-BS due to the use of sugar,meat and sauce in the thermal process.However,there is a lack of research on its risk and flavor by MR.By solid phase extraction combined with HPLC-MS,4 kinds of harmful compounds including acrylamide(AA),heterocyclic aromatic amines(HAAs),4-methylimidazole(4-MEI)and furan were analyzed in SPB-BS and their amounts ranged 0.05–0.50 mg/kg.The quantitative formula was proposed to evaluate the risk value of the SPB-BS,after taking into account the content,acceptable daily intake(ADI)and carcinogenicity of each compound.The risk values were in range of 0.57–37.93,suggesting that the risk caused by MR in SPB-BS was low.By head space-solid phase microextraction combined with GC-MS,57 volatile compounds in SPB-BS were identified with the dominant contribution of alcohols,aldehydes,acids and esters.Based on the structures of these compounds and the composition of SPB-BS,lipid oxidation and MR are inferred to be responsible for the formation of the harmful and volatile compounds.In addition,the added sauces and oil provides the main precursors to form the harmful and volatile compounds in SPB-BS,so it is necessary to point out a balance between them in the further study.展开更多
For more than a decade,the discovery of liquid–liquid phase separation within living organisms has prompted colloid scientists to understand the connection between coacervate functionality,phase behavior,and dynamics...For more than a decade,the discovery of liquid–liquid phase separation within living organisms has prompted colloid scientists to understand the connection between coacervate functionality,phase behavior,and dynamics at a multidisciplinary level.Although the protein–polysaccharide was the first system in which the coacervation phenomenon was discovered and is widely used in food systems,the phase state and relaxation dynamics of protein–polysaccharide complex coacervates(PPCC)have rarely been discussed previously.Consequently,this review aims to unravel the relationship between PPCC dynamics,thermodynamics,molecular architecture,applications,and phase states in past studies.Looking ahead,solving the way molecular architecture spreads to macro-functionality,that is,establishing the relationship between molecular architecture–dynamics–application,will catalyze novel advancements in PPCC research within the field of foods and biomaterials.展开更多
基金The Guangdong Basic and Applied Basic Research Foundation(2022A1515010730)National Natural Science Foundation of China(32001647)+2 种基金National Natural Science Foundation of China(31972022)Financial and moral assistance supported by the Guangdong Basic and Applied Basic Research Foundation(2019A1515011996)111 Project(B17018)。
文摘In this study,the structural characters,antioxidant activities and bile acid-binding ability of sea buckthorn polysaccharides(HRPs)obtained by the commonly used hot water(HRP-W),pressurized hot water(HRP-H),ultrasonic(HRP-U),acid(HRP-C)and alkali(HRP-A)assisted extraction methods were investigated.The results demonstrated that extraction methods had significant effects on extraction yield,monosaccharide composition,molecular weight,particle size,triple-helical structure,and surface morphology of HRPs except for the major linkage bands.Thermogravimetric analysis showed that HRP-U with filamentous reticular microstructure exhibited better thermal stability.The HRP-A with the lowest molecular weight and highest arabinose content possessed the best antioxidant activities.Moreover,the rheological analysis indicated that HRPs with higher galacturonic acid content and molecular weight showed higher viscosity and stronger crosslinking network(HRP-C,HRP-W and HRP-U),which exhibited stronger bile acid binding capacity.The present findings provide scientific evidence in the preparation technology of sea buckthorn polysaccharides with good antioxidant and bile acid binding capacity which are related to the structure affected by the extraction methods.
基金the National Natural Science Foundation of China(31701546)the Fundamental Research Funds for the Central Universities of China(2019ZD40)+5 种基金the 111 Project(B17018)for financial supportPearl River Talent Recruitment Program of Guangdong Province(2017GC010229)the Pearl River Nova Program of Guangzhou(201906010079)the National Natural Science Foundation of China(32001691)the special fund for scientific innovation strategyconstruction of high-level academy of agriculture science(R2019YJYB1001)the Application-oriented Projects of Guangdong Province(2017B020232002)。
文摘Natural foods,such as whole pulses,are recommended in the dietary guidelines of the US and China.The plant cell wall structure in whole pulses has important implications for the nutritional functionalities of starch.In this study,garbanzo bean cells with varying degrees of cell wall integrity were subjected to dry heat treatment(DHT)and used to elucidate the food structure-starch digestion properties of pulse food.The morphological features suggested that all cell samples do not exhibit remarkable changes after being subjected to DHT.Molecular rearrangement and the crystallite disruption of starch granules entrapped in cells occurred during DHT as assessed by the crystal structure and thermal properties.DHT decreased the inhibitory effects of enzymes of both the soluble and insoluble components,but the digestion rate and extent of slightly and highly damaged cell samples did not exhibit significant differences compared with their native counterparts.We concluded that the starch digestion of pulse cotyledon cells is primarily determined by the intactness of the cellular structure.This study reveals the role of food structure on the ability to retain the desirable nutritional properties of starch after subjection to physical modification.
基金the support from the Guangdong Basic and Applied Basic Research Foundation (2020A1515011376)the National Natural Science Foundation of China (31601397)+2 种基金the Innovative Leading Talents Project of Guangzhou Development ZoneGuangzhou Innovation Leading Talent Projectthe 111 Project (B17018)。
文摘Polyphenol-rich foods have been shown to be good for cancer prevention as powerful antioxidants. In this study, the mechanisms of wild pink bayberry free phenolic extract(WPBFE)inhibiting the proliferation and inducing apoptotic of MDA-MB-231 breast cancer cells was examined. The main phenolic acids and flavonols in WPBFE were gallic acid((18.83 ± 0.44)μg/g FW)and myricetin((1.52 ± 0.05)μg/g FW), respectively. The maximum inhibition rate of WPBFE at non-cytotoxicity dose(below 80 mg/mL)was 81%. Western blotting analysis showed that WPBFE could cause the arrest of cell cycle in G0/G1 phase by down-regulating expression levels of PCNA, CDK4, cyclin D1 and up-regulating the expression level of p21. Meanwhile, WPBFE induced apoptosis through initiating the mitochondrial death pathway by up-regulating cleaved caspase-3 and enhancing the ratio of Bax/Bcl-2, with the maximum expression levels of 1.29 and 2.03 folds that of control group, respectively. Further study of the upstream protein, we found that WPBFE down-regulated TRAF2, while upregulated p-ASK1, p-p38 and p-p53. Furthermore, WPBFE could down-regulate the expression of p-PI3K and p-Akt. These observations indicated that WPBFE might play an anticancer role through regulating the p38 MAPK together with PI3K/Akt pathway.
基金the National Science Foundation of China(Grant No.31771931)the start-up funds for scientific research at North University of China(304-1101285714)+1 种基金the Science and Technology Planning Project of Guangdong Province of China(No.2014B020205001 and No.2013B051000015)the 111 Project(B17018).
文摘The stewed pork balls with brown sauce(SPB-BS)in China is well known for its delicacy and preferred by consumers.Maillard reaction(MR)is widespread in SPB-BS due to the use of sugar,meat and sauce in the thermal process.However,there is a lack of research on its risk and flavor by MR.By solid phase extraction combined with HPLC-MS,4 kinds of harmful compounds including acrylamide(AA),heterocyclic aromatic amines(HAAs),4-methylimidazole(4-MEI)and furan were analyzed in SPB-BS and their amounts ranged 0.05–0.50 mg/kg.The quantitative formula was proposed to evaluate the risk value of the SPB-BS,after taking into account the content,acceptable daily intake(ADI)and carcinogenicity of each compound.The risk values were in range of 0.57–37.93,suggesting that the risk caused by MR in SPB-BS was low.By head space-solid phase microextraction combined with GC-MS,57 volatile compounds in SPB-BS were identified with the dominant contribution of alcohols,aldehydes,acids and esters.Based on the structures of these compounds and the composition of SPB-BS,lipid oxidation and MR are inferred to be responsible for the formation of the harmful and volatile compounds.In addition,the added sauces and oil provides the main precursors to form the harmful and volatile compounds in SPB-BS,so it is necessary to point out a balance between them in the further study.
基金China Postdoctoral Science Foundation,Grant/Award Number:2023M731135Ministry of Science and Technology of the People’s Republic of China,Grant/Award Number:DL2022163005L+2 种基金National Natural Science Foundation of China,Grant/Award Number:32172257Higher Education Discipline Innovation Project,Grant/Award Number:B17018Postdoctoral Innovative Talent Support Program,Grant/Award Number:BX20230130。
文摘For more than a decade,the discovery of liquid–liquid phase separation within living organisms has prompted colloid scientists to understand the connection between coacervate functionality,phase behavior,and dynamics at a multidisciplinary level.Although the protein–polysaccharide was the first system in which the coacervation phenomenon was discovered and is widely used in food systems,the phase state and relaxation dynamics of protein–polysaccharide complex coacervates(PPCC)have rarely been discussed previously.Consequently,this review aims to unravel the relationship between PPCC dynamics,thermodynamics,molecular architecture,applications,and phase states in past studies.Looking ahead,solving the way molecular architecture spreads to macro-functionality,that is,establishing the relationship between molecular architecture–dynamics–application,will catalyze novel advancements in PPCC research within the field of foods and biomaterials.
