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学者姓名：蔡茜茜
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Abstract ：
皮蛋是我国独创的一种传统食品，由于其具有独特的色、香、味，同时具有清热、泻火、消炎的作用，引起了研究者的广泛关注。金属化合物、碱浓度和温度等在皮蛋凝胶的形成中起着至关重要的作用。尽管皮蛋的相关研究已经出现很多，但关于皮蛋凝胶及风味形貌形成机制的系统总结还很缺乏。本文针对金属化合物对碱液的调控机制、凝胶、色泽、风味形貌以及松花形成的机制展开了系统全面的综述，旨在为皮蛋的生产加工和产品开发提供理论支持。
Keyword ：
松花 松花 皮蛋凝胶 皮蛋凝胶 色泽 色泽 金属离子 金属离子 风味 风味
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| GB/T 7714 | 程静 , 李丽婵 , 陈旭 et al. 皮蛋加工过程中凝胶及风味形成机制 [J]. | 食品工业科技 , 2024 : 357-366 . |
| MLA | 程静 et al. "皮蛋加工过程中凝胶及风味形成机制" . | 食品工业科技 (2024) : 357-366 . |
| APA | 程静 , 李丽婵 , 陈旭 , 蔡茜茜 , 余劼 , 余立扬 et al. 皮蛋加工过程中凝胶及风味形成机制 . | 食品工业科技 , 2024 , 357-366 . |
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目的:提高鲢鱼糜体系3D打印性能及凝胶特性。方法:通过优化3D打印参数，将3D打印过程与材料流变性质及3D打印性能关联起来。探究氯化钠添加量对鲢鱼糜的流变性能、3D打印性能、凝胶强度、水分特性以及微观结构的影响。结果:氯化钠的加入以剂量依赖的方式降低了鲢鱼糜的耗散模量，但能显著提高材料的剪切恢复性能，还可以降低鱼糜体系的蒸煮损失，提高鱼糜体系的持水性。当氯化钠添加量为2.5%时，鲢鱼糜具有最佳凝胶强度和最为致密的微观结构。结论:添加适量氯化钠可提高鱼糜产品的3D打印性能和凝胶特性。
Keyword ：
3D打印 3D打印 凝胶 凝胶 氯化钠 氯化钠 流变 流变 鱼糜 鱼糜
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| GB/T 7714 | 张志超 , 陈旭 , 汪少芸 et al. 氯化钠对鲢鱼糜体系3D打印性能及凝胶特性的影响 [J]. | 食品与机械 , 2024 , 40 (04) : 1-6,46 . |
| MLA | 张志超 et al. "氯化钠对鲢鱼糜体系3D打印性能及凝胶特性的影响" . | 食品与机械 40 . 04 (2024) : 1-6,46 . |
| APA | 张志超 , 陈旭 , 汪少芸 , 蔡茜茜 . 氯化钠对鲢鱼糜体系3D打印性能及凝胶特性的影响 . | 食品与机械 , 2024 , 40 (04) , 1-6,46 . |
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Fatigue is a common health issue in today's society worldwide. Finding anti-fatigue functional substances seems warranted to alleviate fatigue-related issues. The Lateolabrax japonicus peptides (LPH) obtained via enzymatic hydrolysis were identified being rich in Glu, Gly, and hydrophobic amino acids, which exhibited antioxidant properties. However, other biological functions of LPH have yet to be reported. This study main goal was to investigate the anti-fatigue effects of LPH via a fatigue mice model, and further to elucidate its underlying mechanism using in vivo assay. The results indicated that LPH exhibited strong antioxidant activity and stability in vitro. Meanwhile, LPH significantly extended the swimming time of mice, while also decreasing fatigue marker levels (LA, BUN, CK, and MDA) in serum concurrently by increased levels of antioxidant enzymes, blood glucose, and Na+-K+-ATPase. Histopathological examination revealed that LPH effectively improved tissue damage caused by fatigue. Mechanistically, LPH upregulated the gene and protein expression of Nrf2 and AMPK, indicating its regulatory role in Keap1/Nrf2 and AMPK/SIRT1/PGC-1 alpha/NRF1 signaling pathways. Furthermore, the study demonstrated that LPH could modulate the abundance and balance of fatigue-related gut microbiota (Butyricimonas, Helicobacter, Monoglobus, and Turicibacter). In summary, these findings indicated that LPH exerted its anti-fatigue effect by improving energy metabolism and reducing oxidative stress, suggesting its potential as a promising functional anti-fatigue nutraceutical in food industry.
Keyword ：
Anti -fatigue Anti -fatigue Antioxidant Antioxidant Gut microbiota Gut microbiota Lateolabrax japonicus Lateolabrax japonicus Oxidative stress Oxidative stress Peptides Peptides
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| GB/T 7714 | Li, Chen , Li, Lichan , Cheng, Jing et al. Anti-fatigue effect of Lateolabrax japonicus peptides in mice and the underlying action mechanism via in vitro and in vivo assays [J]. | FOOD BIOSCIENCE , 2024 , 58 . |
| MLA | Li, Chen et al. "Anti-fatigue effect of Lateolabrax japonicus peptides in mice and the underlying action mechanism via in vitro and in vivo assays" . | FOOD BIOSCIENCE 58 (2024) . |
| APA | Li, Chen , Li, Lichan , Cheng, Jing , Chen, Xu , Yuan, Yi , Farag, Mohamed A. et al. Anti-fatigue effect of Lateolabrax japonicus peptides in mice and the underlying action mechanism via in vitro and in vivo assays . | FOOD BIOSCIENCE , 2024 , 58 . |
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Peptide self-assembly, due to its diverse supramolecular nanostructures, excellent biocompatibility, and bright application prospects, has received wide interest from researchers in the fields of biomedicine and green life technology and the food industry. Driven by thermodynamics and regulated by dynamics, peptides spontaneously assemble into supramolecular structures with different functional properties. According to the functional properties derived from peptide self-assembly, applications and development directions in foods can be found and explored. Therefore, in this review, the regulatory mechanism is elucidated from the perspective of self-assembly thermodynamics and dynamics, and the functional properties and application progress of peptide self-assembly in foods are summarized, with a view to more adaptive application scenarios of peptide self-assembly in the food industry.
Keyword ：
applicationin foods applicationin foods functional properties functional properties peptide peptide regulatory mechanism regulatory mechanism self-assembly self-assembly
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| GB/T 7714 | Chen, Huimin , Liu, Zhiyu , Li, Liheng et al. Peptide Supramolecular Self-Assembly: Regulatory Mechanism, Functional Properties, and Its Application in Foods [J]. | JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY , 2024 , 72 (11) : 5526-5541 . |
| MLA | Chen, Huimin et al. "Peptide Supramolecular Self-Assembly: Regulatory Mechanism, Functional Properties, and Its Application in Foods" . | JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 72 . 11 (2024) : 5526-5541 . |
| APA | Chen, Huimin , Liu, Zhiyu , Li, Liheng , Cai, Xixi , Xiang, Leiwen , Wang, Shaoyun . Peptide Supramolecular Self-Assembly: Regulatory Mechanism, Functional Properties, and Its Application in Foods . | JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY , 2024 , 72 (11) , 5526-5541 . |
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3D printing is an additive manufacturing technology that locates constructed models with computer-controlled printing equipment. To achieve high-quality printing, the requirements on rheological properties of raw materials are extremely restrictive. Given the special structure and high modifiability under external physicochemical factors, the rheological properties of proteins can be easily adjusted to suitable properties for 3D printing. Although protein has great potential as a printing material, there are many challenges in the actual printing process. This review summarizes the technical considerations for protein-based ink 3D printing. The physicochemical factors used to enhance the printing adaptability of protein inks are discussed. The post-processing methods for improving the quality of 3D structures are described, and the application and problems of fourth dimension (4D) printing are illustrated. The prospects of 3D printing in protein manufacturing are presented to support its application in food and cultured meat. The native structure and physicochemical factors of proteins are closely related to their rheological properties, which directly link with their adaptability for 3D printing. Printing parameters include extrusion pressure, printing speed, printing temperature, nozzle diameter, filling mode, and density, which significantly affect the precision and stability of the 3D structure. Post-processing can improve the stability and quality of 3D structures. 4D design can enrich the sensory quality of the structure. 3D-printed protein products can meet consumer needs for nutritional or cultured meat alternatives.
Keyword ：
printability printability protein protein quality quality rheological properties rheological properties
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| GB/T 7714 | Tian, Han , Wu, Jiajie , Hu, Yanyu et al. Recent advances on enhancing 3D printing quality of protein-based inks: A review [J]. | COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY , 2024 , 23 (3) . |
| MLA | Tian, Han et al. "Recent advances on enhancing 3D printing quality of protein-based inks: A review" . | COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY 23 . 3 (2024) . |
| APA | Tian, Han , Wu, Jiajie , Hu, Yanyu , Chen, Xu , Cai, Xixi , Wen, Yaxin et al. Recent advances on enhancing 3D printing quality of protein-based inks: A review . | COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY , 2024 , 23 (3) . |
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Freezing technology is important for the long-term preservation of aquatic products such as surimi. However, mechanical damage caused by ice crystals would lead to quality deterioration. Abalone viscera glycopeptide (AVGP) complex was prepared by hydrolysis technology, which exhibited ice recrystallization ability and antioxidant activity. Moreover, effects of AVGP on Ca2+-ATPase activity, total sulfhydryl content, secondary structure of myofibrillar protein (MP), rheological properties, and gel properties of surimi frozen were investigated. Results showed that surimi treated with AVGP could improve the gel strength and rheological properties of surimi, reduce the gel ice crystal holes, and improve the degradation of gel matrix caused by freeze-thaw. AVGP can significantly inhibit the decrease of Ca2+-ATPase activity and total sulfhydryl group content. When the addition of AVGP exceeded 4% (w/w), its freezing protection effect on MP was better than that of commercial antifreeze agents. Moreover, the alpha-helix and beta-fold contents in the 4% AVGP group were significantly higher than those in the control group, indicating that the addition of an appropriate amount of AVGP can protect the secondary structure of MP. Therefore, AVGP could serve as a new food ingredient with antifreeze and antioxidant functions for frozen surimi. The prepared novel glycopeptide complex obtained from abalone viscera had recrystallization inhibition activity and antioxidant activity in vitro and had good low-temperature protection activity in freezing storage of surimi. image
Keyword ：
cryoprotective mechanism cryoprotective mechanism frozen storage frozen storage ice crystals ice crystals myofibrillar protein myofibrillar protein surimi surimi
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| GB/T 7714 | Chen, Xu , Yu, Luhan , Wu, Jinhong et al. Cryoprotective effect of glycopeptide complex from abalone viscera on frozen surimi and its underlying mechanism [J]. | FOOD FRONTIERS , 2024 , 5 (4) : 1603-1612 . |
| MLA | Chen, Xu et al. "Cryoprotective effect of glycopeptide complex from abalone viscera on frozen surimi and its underlying mechanism" . | FOOD FRONTIERS 5 . 4 (2024) : 1603-1612 . |
| APA | Chen, Xu , Yu, Luhan , Wu, Jinhong , Huang, Jianlian , Cai, Xixi , Wang, Shaoyun . Cryoprotective effect of glycopeptide complex from abalone viscera on frozen surimi and its underlying mechanism . | FOOD FRONTIERS , 2024 , 5 (4) , 1603-1612 . |
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Strategies aimed at defining, discovering, and developing alternatives to traditional antibiotics will underlie the development of sustainable agricultural systems. Among such strategies, antimicrobial peptides (AMPs) with broad-spectrum antimicrobial activity and multifaceted mechanisms of action are recognized as ideal alternatives in the post-antibiotic era. In particular, AMPs derived from microbes with active metabolisms that can adapt to a variety of extreme environments have long been sought after. Consequently, this review summarizes information on naturally occurring AMPs, including their biological activity, antimicrobial mechanisms, and the preparation of microbial-derived AMPs; it also outlines their applications and the challenges presented by their use in the agroindustry. By dissecting the research results on microbial-derived AMPs of previous generations, this study contributes valuable knowledge on the exploration and realization of the applications of AMPs in sustainable agriculture. (c) 2022 THE AUTHORS. Published by Elsevier LTD on behalf of Chinese Academy of Engineering and Higher Education Press Limited Company. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
Keyword ：
Antibiotic alternatives Antibiotic alternatives Microbial-derived AMPs Microbial-derived AMPs Sustainable agricultural systems Sustainable agricultural systems
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| GB/T 7714 | Lin, Shuhua , Chen, Xuan , Chen, Huimin et al. The Bioprospecting of Microbial-Derived Antimicrobial Peptides for Sustainable Agriculture [J]. | ENGINEERING , 2024 , 27 : 222-233 . |
| MLA | Lin, Shuhua et al. "The Bioprospecting of Microbial-Derived Antimicrobial Peptides for Sustainable Agriculture" . | ENGINEERING 27 (2024) : 222-233 . |
| APA | Lin, Shuhua , Chen, Xuan , Chen, Huimin , Cai, Xixi , Chen, Xu , Wang, Shaoyun . The Bioprospecting of Microbial-Derived Antimicrobial Peptides for Sustainable Agriculture . | ENGINEERING , 2024 , 27 , 222-233 . |
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Pidan is an original traditional food in China, which has attracted extensive attention of researchers because of its unique color, fragrance, taste and functions of clearing heat, purging fire, reducing inflammation. Metallic compounds, alkali concentration, and temperature are important in the process of gel formation. Although many studies related to Pidan have been published, there is no systematic summary on the formation mechanism of gel and flavor profile. In this paper, the regulation mechanism of metal compounds in alkaline solutions, and the formation mechanism of gel, color, flavor profile, and Songhua are systematically and comprehensively reviewed to provide theoretical support for the production development and processing of Pidan. © 2024 Editorial Department of Science and Technology of Food Science. All rights reserved.
Keyword ：
Color Color Flavor compounds Flavor compounds Metal ions Metal ions
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| GB/T 7714 | Cheng, Jing , Li, Lichan , Chen, Xu et al. Formation Mechanism of Gel and Flavor during Pidan Processing [J]. | Science and Technology of Food Industry , 2024 , 45 (5) : 357-366 . |
| MLA | Cheng, Jing et al. "Formation Mechanism of Gel and Flavor during Pidan Processing" . | Science and Technology of Food Industry 45 . 5 (2024) : 357-366 . |
| APA | Cheng, Jing , Li, Lichan , Chen, Xu , Cai, Xixi , Yu, Jie , Yu, Liyang et al. Formation Mechanism of Gel and Flavor during Pidan Processing . | Science and Technology of Food Industry , 2024 , 45 (5) , 357-366 . |
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With the increasing globalization of the food supply, foodborne infection and food poisoning brought by Staphylococcus aureus ( S. aureus ) have progressively become intractable issues. This work aimed to research the dual inhibitory effects of zinc -binding peptides (termed CSSP-Zn) on both planktonic and biofilm of S. aureus 6538, with respect to its utilization on pork models. Further research showed CSSP-Zn could disrupt the cytomembrane of permeability and integrity, triggering cytoplasm overflow, thereby causing proton motive force (PMF) collapse and metabolic disorder in planktonic strain 6538. The antibiofilm mechanism of CSSP-Zn primarily involved disrupting the expression of polysaccharide intercellular adhesion (PIA) biosynthesis -related genes (e.g. icaA , icaB , icaC and icaD ), causing an enervated intercellular adhesion and lessened biofilm viability. When employed to a pork model, CSSP-Zn could obviously attenuate strain 6538 colonization and enterotoxin secretion. These results not only demonstrated the practical antibacterial efficacy of CSSP-Zn but also offered a novel strategy for mitigating the risk of S. aureus contamination in pork.
Keyword ：
Antibacterial Antibacterial Antibiofilm Antibiofilm CSSP-Zn CSSP-Zn Pork Pork Staphylococcus aureus Staphylococcus aureus
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| GB/T 7714 | Lin, Shuhua , Zheng, Shuhong , Lin, Wei et al. Food byproduct-derived zinc-binding peptides: Dual suppression of planktonic and biofilm Staphylococcus aureus [J]. | FOOD BIOSCIENCE , 2024 , 61 . |
| MLA | Lin, Shuhua et al. "Food byproduct-derived zinc-binding peptides: Dual suppression of planktonic and biofilm Staphylococcus aureus" . | FOOD BIOSCIENCE 61 (2024) . |
| APA | Lin, Shuhua , Zheng, Shuhong , Lin, Wei , Cai, Xixi , Wang, Shaoyun . Food byproduct-derived zinc-binding peptides: Dual suppression of planktonic and biofilm Staphylococcus aureus . | FOOD BIOSCIENCE , 2024 , 61 . |
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Vibrio alginolyticus (V. V. alginolyticus) ) is a common foodborne pathogen that poses a serious threat to food safety, therefore it urgently needs to be effectively controlled. In this study, a novel peptides-zinc nanocomposite (P@ZnNP) with antibacterial activity was fabricated from crimson sapper scales peptides (CSSP). The effect of P@ZnNP on V. alginolyticus was expected from the antibacterial and anti-virulence properties, as well as corresponding mechanism. The minimum inhibitory concentration (MIC) and time-killing curve data showed that P@ZnNP with a concentration of 0.23 mg/mL exhibited significant antibacterial activity against V . alginolyticus. . The analysis of the antibacterial mechanism of planktonic V . alginolyticus illustrated that it acted through membrane damage. The virulence related results revealed that the motility, biofilm formation, extracellular polysaccharide production, and alkaline serine protease synthesis of V . alginolyticus were significantly inhibited. Furthermore, in fresh shrimp models, P@ZnNP could reduce bacterial abundance and attenuate virulence. Given these findings, it is believed that P@ZnNP has the potential to become an antibacterial agent against V . alginolyticus in the food industry.
Keyword ：
Attenuate virulence Attenuate virulence Bio-control agent Bio-control agent Membrane damage mechanism Membrane damage mechanism Shrimp models Shrimp models Vibrio alginolyticus Vibrio alginolyticus
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| GB/T 7714 | Zheng, Shuhong , Lin, Shuhua , Xu, Yutong et al. Antibacterial activity and virulence attenuation of peptides-zinc nanocomposite against Vibrio alginolyticus [J]. | FOOD BIOSCIENCE , 2024 , 61 . |
| MLA | Zheng, Shuhong et al. "Antibacterial activity and virulence attenuation of peptides-zinc nanocomposite against Vibrio alginolyticus" . | FOOD BIOSCIENCE 61 (2024) . |
| APA | Zheng, Shuhong , Lin, Shuhua , Xu, Yutong , Cai, Xixi , Wang, Shaoyun . Antibacterial activity and virulence attenuation of peptides-zinc nanocomposite against Vibrio alginolyticus . | FOOD BIOSCIENCE , 2024 , 61 . |
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