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学者姓名：袁毅
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Abstract ：
Spinosin, a flavone C-glycoside commonly found in the Fabaceae family and other flowering plants, has gained increasing attention for its diverse bioactivities and therapeutic potential. Spinosin biosynthesis likely follows the shikimic acid pathway, involving key enzymes such as phenylalanine ammonia-lyase, cinnamate 4-hydroxylase (C4H), 4-coumarate-CoA ligase (4CL), and chalcone synthase. The primary source of spinosin is Ziziphus jujuba Mill. var. spinosa, chief traditional Chinese medicine recognized for its sedative and hypnotic properties, with increasing evidence supporting its role in treating neurological disorders. Recent studies reveal spinosin's potential as an Alzheimer's disease drug alongside its anti-inflammatory, hypoglycemic, cardioprotective, pigmentation, and anti-liver fibrosis effects. In vitro bioassays have highlighted its pharmacological properties, with less evidence from in vivo research, focusing on its effects on insulin resistance, sedation, cognitive improvement, and anti-cancer activity. This review provides a comprehensive exploration of spinosin in the context of its plant sources, biosynthesis, pharmacokinetics, bioactivity, toxicity, and safety. Such a compilation of literature identifies future prospects for the medicinal, agricultural, and biotechnological applications of spinosin to aid in maximizing its broader therapeutic effects.
Keyword ：
Bioactivity Bioactivity Biosynthesis Biosynthesis Mechanism Mechanism Semen Ziziphi Spinosae Semen Ziziphi Spinosae Spinosin Spinosin
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| GB/T 7714 | Wu, Xincheng , Yuan, Yi , Du, Juan et al. A systematic review on biosynthesis, bioactivities, and therapeutic potential of Spinosin [J]. | PHYTOCHEMISTRY REVIEWS , 2025 . |
| MLA | Wu, Xincheng et al. "A systematic review on biosynthesis, bioactivities, and therapeutic potential of Spinosin" . | PHYTOCHEMISTRY REVIEWS (2025) . |
| APA | Wu, Xincheng , Yuan, Yi , Du, Juan , Cao, Hui . A systematic review on biosynthesis, bioactivities, and therapeutic potential of Spinosin . | PHYTOCHEMISTRY REVIEWS , 2025 . |
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Background/Objectives: The clinical potential of antimicrobial peptides (AMPs) against dual threats like antimicrobial resistance (AMR) and cancer is often limited by their high host cell toxicity. Here, we focused on brevinin-2OS (B2OS), a novel peptide from the skin of Odorrana schmackeri with potent haemolytic activity. The objective was to study the structure-activity relationship and optimise the safety via targeted modifications. Methods: A dual-modification strategy involving C-terminal truncation and subsequent N-terminal D-amino acid substitution was employed. The bioactivities and safety profiles of the resulting analogues were evaluated using antimicrobial, haemolysis, and cytotoxicity assays. Result: Removal of the rana box in B2OS(1-22)-NH2 substantially reduced haemolysis while maintaining bioactivities. Remarkably, the D-leucine substitution in [D-Leu2]B2OS(1-22)-NH2 displayed a superior HC50 value of 118.1 mu M, representing a more than ten-fold improvement compared to its parent peptide (HC50 of 10.44 mu M). This optimised analogue also demonstrated faster bactericidal kinetics and enhanced membrane permeabilisation, leading to a greater than 22-fold improvement in its therapeutic index against Gram-positive bacteria. Conclusions: The C-terminal rana box is a primary determinant of toxicity rather than a requirement for activity in the B2OS scaffold. The engineered peptide [D-Leu2]B2OS(1-22)-NH2 emerges as a promising lead compound, and this dual-modification strategy provides a powerful design principle for developing safer, more effective peptide-based therapeutics.
Keyword ：
antimicrobial peptide antimicrobial peptide brevinin-2 brevinin-2 peptide modification peptide modification structure-activity relationship structure-activity relationship therapeutic index therapeutic index
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| GB/T 7714 | Yao, Aifang , Zhang, Zeyu , Song, Zhengmin et al. Rational Engineering of a Brevinin-2 Peptide: Decoupling Potency from Toxicity Through C-Terminal Truncation and N-Terminal Chiral Substitution [J]. | ANTIBIOTICS-BASEL , 2025 , 14 (8) . |
| MLA | Yao, Aifang et al. "Rational Engineering of a Brevinin-2 Peptide: Decoupling Potency from Toxicity Through C-Terminal Truncation and N-Terminal Chiral Substitution" . | ANTIBIOTICS-BASEL 14 . 8 (2025) . |
| APA | Yao, Aifang , Zhang, Zeyu , Song, Zhengmin , Yuan, Yi , Chen, Xiaoling , Ma, Chengbang et al. Rational Engineering of a Brevinin-2 Peptide: Decoupling Potency from Toxicity Through C-Terminal Truncation and N-Terminal Chiral Substitution . | ANTIBIOTICS-BASEL , 2025 , 14 (8) . |
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Grape seed wastes are a rich source of bioactive polyphenols. This study compares the recovery efficiency of traditional maceration extraction (ME) with modern extraction techniques (ultrasound-assisted extraction (UAE), microwave-assisted extraction (MAE), and accelerated solvent extraction (ASE)), revealing the selective extraction of polyphenolic compounds by different methods. UPLC-ESI-MS/MS analysis was used to identify and quantify 24 polyphenols. ASE showed the highest efficiency for phenolic acids (e.g., gallic acid, 231.75 μg/g) and proanthocyanidins (e.g., procyanidin B1, 126.18 μg/g), while MAE was optimal for flavonoids recovery (e.g., myricetin, 41.52 μg/g). Multivariate chemometric analysis revealed co-extraction patterns among structurally related compounds (e.g., flavan-3-ols with galloylated derivatives), linking extraction parameters to the selectivity of polyphenols. Integrating UPLC-ESI-MS/MS profiling of 24 polyphenols, we suggest that MAE/ASE is most suitable for antioxidant-rich nutraceuticals, while ME is optimal for thermally labile pharmaceuticals. This study provides practical strategies for the sustainable utilization of grape seed by-products, offering industry-specific solutions to reduce waste and improve the recovery of bioactive compounds. © 2025 Elsevier Ltd
Keyword ：
Flavonoids Flavonoids Polyphenolic compounds Polyphenolic compounds Solvent extraction Solvent extraction
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| GB/T 7714 | Chen, Shengxiong , Yuan, Yi , Zhang, Fan et al. UPLC-ESI-MS/MS-based chemometric approach for investigating the effect of conventional versus modern extraction methods on polyphenols recovery from grape seed wastes [J]. | Food Chemistry , 2025 , 487 . |
| MLA | Chen, Shengxiong et al. "UPLC-ESI-MS/MS-based chemometric approach for investigating the effect of conventional versus modern extraction methods on polyphenols recovery from grape seed wastes" . | Food Chemistry 487 (2025) . |
| APA | Chen, Shengxiong , Yuan, Yi , Zhang, Fan , Lin, Shiye , Zou, Pengren , Farag, Mohamed A. et al. UPLC-ESI-MS/MS-based chemometric approach for investigating the effect of conventional versus modern extraction methods on polyphenols recovery from grape seed wastes . | Food Chemistry , 2025 , 487 . |
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The use of biomolecules, such as proteins, polysaccharides, saponins, and phospholipids, instead of synthetic emulsifiers in food emulsion creation has generated significant interest among food scientists due to their advantages of being nontoxic, harmless, edible, and biocompatible. However, using a single biomolecule may not always meet practical needs for food emulsion applications. Therefore, biomolecules often require modification to achieve ideal interfacial properties. Among them, noncovalent interactions between biomolecules represent a promising physical modification method to modulate their interfacial properties without causing the health risks associated with forming new chemical bonds. Electrostatic interactions, hydrophobic interactions, and hydrogen bonding are examples of noncovalent interactions that facilitate biomolecules' effective applications in food emulsions. These interactions positively impact the physical stability, oxidative stability, digestibility, delivery characteristics, response sensitivity, and printability of biomolecule-based food emulsions. Nevertheless, using noncovalent interactions between biomolecules to facilitate their application in food emulsions still has limitations that need further improvement. This review introduced common biomolecule emulsifiers, the promotion effect of noncovalent interactions between biomolecules on the construction of emulsions with different biomolecules, their positive impact on the performance of emulsions, as well as their limitations and prospects in the construction of biomolecule-based emulsions. In conclusion, the future design and development of food emulsions will increasingly rely on noncovalent interactions between biomolecules. However, further improvements are necessary to fully exploit these interactions for constructing biomolecule-based emulsions.
Keyword ：
biomelocules biomelocules emulsions emulsions interface interface noncovalent interactions noncovalent interactions performance performance
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| GB/T 7714 | Yuan, Yi , Chen, Congrong , Guo, Xinyi et al. Noncovalent interactions between biomolecules facilitated their application in food emulsions' construction: A review [J]. | COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY , 2024 , 23 (1) : 1-23 . |
| MLA | Yuan, Yi et al. "Noncovalent interactions between biomolecules facilitated their application in food emulsions' construction: A review" . | COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY 23 . 1 (2024) : 1-23 . |
| APA | Yuan, Yi , Chen, Congrong , Guo, Xinyi , Li, Bing , He, Ni , Wang, Shaoyun . Noncovalent interactions between biomolecules facilitated their application in food emulsions' construction: A review . | COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY , 2024 , 23 (1) , 1-23 . |
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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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kappa-Carrageenan (CG) was employed to mask the bitterness induced by 50% KCl in surimi gels to achieve salt reduction and gel performance improvement. The combination of KCl and CG (KCl + CG) yielded the increased textural characteristics and water-holding capacity (WHC) of surimi gels and facilitated the transition of free water to immobilized water. In addition, the KCl + CG supplement increased the turbidity and particle size of myofibrillar protein (MP) sols but decreased the surface hydrophobicity in a dose-dependent manner. The hydrophobic interactions and disulfide bonds played crucial roles in maintaining the stability of MP gels. The specific binding of potassium ions to the sulfate groups of CG limited the release and diffusion of potassium ions from the surimi gels during oral processing, effectively masking the bitterness perception and maintaining the saltiness perception. This study provides a promising strategy to reduce the utilization of sodium salt in surimi products.
Keyword ：
Bitterness Bitterness Interaction mechanism Interaction mechanism kappa-Carrageenan kappa-Carrageenan Potassium chloride Potassium chloride Salt substitute Salt substitute Surimi gel Surimi gel
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| GB/T 7714 | He, Ni , Chen, Xinran , Li, Lin et al. κ-Carrageenan masking bitterness perception in surimi gels containing potassium chloride-based salt substitutes: Gel properties, oral processing, and sensory evaluation [J]. | FOOD CHEMISTRY , 2024 , 456 . |
| MLA | He, Ni et al. "κ-Carrageenan masking bitterness perception in surimi gels containing potassium chloride-based salt substitutes: Gel properties, oral processing, and sensory evaluation" . | FOOD CHEMISTRY 456 (2024) . |
| APA | He, Ni , Chen, Xinran , Li, Lin , Wang, Shaoyun , Lan, Meijuan , Yuan, Yi et al. κ-Carrageenan masking bitterness perception in surimi gels containing potassium chloride-based salt substitutes: Gel properties, oral processing, and sensory evaluation . | FOOD CHEMISTRY , 2024 , 456 . |
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蛋白质与花青素的组合在构建智能薄膜方面有着广泛的应用,然而它们之间的相互作用较弱,导致力学性 能较差.本研究以双醛魔芋葡甘聚糖(Dialdehyde konjac glucomannan,DKGM)为交联剂、载槲皮素的虫胶纳米粒子(SNPs-Qu)为填料,改善了富含越橘提取物(Lingonberry extract,LE)的大豆分离蛋白(SPI)基智能活性薄膜的理化性能.利用FT-IR、DSC和SEM分别分析了薄膜的化学结构、热性能、表面形貌和横截面形貌.此外,还系统研究了薄膜的遮光性能、力学性能、水蒸气渗透性和抗氧化性能.结果表明,薄膜组分之间存在明显的相互作用.将DKGM与SNPs-Qu结合可显著增强紫外线吸收能力,同时将薄膜的水分含量从35.07%降低至24.84％,水蒸气透过率从0.63降低至0.41(mm·g·m-2·h-1·KPa-1).重要的是,DKGM对热稳定性和机械性能有积极影响,而SNPs-Qu则显著改善了薄膜的内部结构和抗氧化性能.此外,构建的智能活性薄膜显示出的颜色变化具有pH敏感性,可有效监测猪肉馅的新鲜度变化.总体而言,由SPI、LE、DKGM和SNPs-Qu构建的智能活性薄膜表现出优异的物理化学性能以及对pH变化的敏感性——在智能食品包装中具有广阔的应用前景.
Keyword ：
双醛魔芋葡甘聚糖 双醛魔芋葡甘聚糖 大豆分离蛋白 大豆分离蛋白 智能活性膜 智能活性膜 猪肉新鲜度监测 猪肉新鲜度监测 越橘提取物 越橘提取物 载槲皮素的虫胶纳米粒子 载槲皮素的虫胶纳米粒子
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| GB/T 7714 | 刘欢 , 李亚军 , 袁毅 et al. 纳米粒子和二醛多糖协同改善富含越橘提取物的大豆分离蛋白膜的理化性质 [C] //中国食品科学技术学会第二十一届年会论文集 . 2024 : 553-554 . |
| MLA | 刘欢 et al. "纳米粒子和二醛多糖协同改善富含越橘提取物的大豆分离蛋白膜的理化性质" 中国食品科学技术学会第二十一届年会论文集 . (2024) : 553-554 . |
| APA | 刘欢 , 李亚军 , 袁毅 , 汪少芸 . 纳米粒子和二醛多糖协同改善富含越橘提取物的大豆分离蛋白膜的理化性质 中国食品科学技术学会第二十一届年会论文集 . (2024) : 553-554 . |
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The combination of proteins and anthocyanins showed great potential in constructing smart films, but their weak interactions led to poor mechanical properties in the resulted films. This study enhanced the physicochemical properties of lingonberry extract (LE)-enriched soy protein isolate (SPI) smart active films by incorporating dialdehyde konjac glucomannan (DKGM) as a cross-linker and quercetin-loaded shellac nanoparticles (SNPs-Qu) as fillers. The films' chemical structure, thermal properties, surface and cross-sectional morphology were analyzed using FT-IR, DSC, and SEM, respectively. Additionally, the light-shielding properties, mechanical properties, water vapor permeability, and antioxidant properties of the films were systematically studied. The results indicated considerable interactions among film components. The combination of DKGM with SNPs-Qu significantly enhanced UV absorption while reducing moisture content from 35.07% to 24.84% and water vapor transmission from 0.63 to 0.41 (mm.g.m(-2).h(-1).KPa-1) of the films. Importantly, DKGM positively affected thermal stability and mechanical properties whereas SNPs-Qu improved internal structure and the antioxidant properties of the films significantly. Notably, film color shifted from red to yellow-green with rising pH levels effectively tracking pork filling freshness status. Overall, the smart active film constructed from SPI, LE, DKGM, and SNPs-Qu exhibited excellent physicochemical properties alongside pH-sensitive qualities-promising applications in smart food packaging.
Keyword ：
Dialdehyde konjac glucomannan Dialdehyde konjac glucomannan Lingonberry extract Lingonberry extract Pork freshness monitoring Pork freshness monitoring Quercetin-loaded shellac nanoparticles Quercetin-loaded shellac nanoparticles Smart active film Smart active film Soy protein isolate Soy protein isolate
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| GB/T 7714 | Liu, Huan , Li, Yajun , Zhang, Chi et al. Nanoparticle and dialdehyde polysaccharide synergistically improving the physicochemical properties of soy protein isolate films enriched with lingonberry extract [J]. | FOOD HYDROCOLLOIDS , 2024 , 159 . |
| MLA | Liu, Huan et al. "Nanoparticle and dialdehyde polysaccharide synergistically improving the physicochemical properties of soy protein isolate films enriched with lingonberry extract" . | FOOD HYDROCOLLOIDS 159 (2024) . |
| APA | Liu, Huan , Li, Yajun , Zhang, Chi , Yuan, Yi , Wang, Shaoyun . Nanoparticle and dialdehyde polysaccharide synergistically improving the physicochemical properties of soy protein isolate films enriched with lingonberry extract . | FOOD HYDROCOLLOIDS , 2024 , 159 . |
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The quality deterioration that is induced by freezing treatment limits the development of frozen dough technology for standardized and delayed baking. In this study, laccase (LAC) and ferulic acid (FA) were employed to improve the rheological properties and microstructure of frozen unfermented dough. The results showed that the dough with LAC + FA had a lower softening degree than the dough with FA alone. Correspondingly, LAC + FA incorporation enhanced the viscoelastic behavior of frozen unfermented dough with better stability. Furthermore, a more uniform and homogeneous gluten network was observed in the LAC + FA-supplemented dough after 21 d of storage. The structural stability of the frozen gluten sample increased after LAC + FA treatment, possibly owing to an increase in the oxidation degree of FA. Moreover, LAC + FA treatment promoted the oxidation of the sulfhydryl groups to some extent, resulting in more extensive cross-linking. LAC + FA treatment hindered the protein conformational changes typically induced by frozen storage compared with LAC alone. Overall, LAC + FA treatment has a synergistic effect on enhancing the viscoelastic behaviors of frozen unfermented dough and inhibiting the conformational variation in frozen gluten; thus, it shows promise for improving frozen dough.
Keyword ：
ferulic acid ferulic acid frozen unfermented dough frozen unfermented dough laccase laccase protein conformation protein conformation rheological properties rheological properties viscoelastic behaviors viscoelastic behaviors
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| GB/T 7714 | He, Ni , Pan, Zhiqin , Li, Lin et al. Improving the Microstructural and Rheological Properties of Frozen Unfermented Wheat Dough with Laccase and Ferulic Acid [J]. | FOODS , 2023 , 12 (14) . |
| MLA | He, Ni et al. "Improving the Microstructural and Rheological Properties of Frozen Unfermented Wheat Dough with Laccase and Ferulic Acid" . | FOODS 12 . 14 (2023) . |
| APA | He, Ni , Pan, Zhiqin , Li, Lin , Zhang, Xia , Yuan, Yi , Yang, Yipeng et al. Improving the Microstructural and Rheological Properties of Frozen Unfermented Wheat Dough with Laccase and Ferulic Acid . | FOODS , 2023 , 12 (14) . |
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Consumers' pursuit for safe meat products is challenging to develop smart food packaging with proper mechanical properties and multifunctional properties. Therefore, this work attempted to introduce carboxylated cellulose nanocrystal (C-CNC) and beetroot extract (BTE) into sodium alginate (SA) matrix films to enhance their mechanical properties and endow them with antioxidant properties and pH-responsive capacity. The rheological results showed the C-CNC and BTE were consistently dispersed in the SA matrix. The incorporation of C-CNC made the surface and cross-section of the films rough but still dense, thus significantly improving the mechanical properties of the films. The integration of BTE provided antioxidant properties and pH responsiveness without significantly changing the thermal stability of the film. The highest tensile strength (55.74 +/- 4.52 MPa) and strongest antioxidant capacities were achieved for the SA-based film with BTE and 10 wt% C-CNC. Additionally, the films possessed higher UV-light barrier properties after incorporating BTE and C-CNC. More notably, the pHresponsive films discolored when TVB-N value exceeded 18.0 mg/100 g during storage of pork at 4 degrees C and 20 degrees C, respectively. Therefore, the SA-based film with enhanced mechanical and functional properties has a high potential for quality detection in smart food packaging applications.
Keyword ：
Active and smart packaging Active and smart packaging Beetroot extract Beetroot extract Carboxylated cellulose nanocrystal Carboxylated cellulose nanocrystal pH-responsiveness pH-responsiveness Sodium alginate Sodium alginate
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| GB/T 7714 | Guo, Qiyong , Yuan, Yi , He, Min et al. Development of a multifunctional food packaging for meat products by incorporating carboxylated cellulose nanocrystal and beetroot extract into sodium alginate films [J]. | FOOD CHEMISTRY , 2023 , 415 . |
| MLA | Guo, Qiyong et al. "Development of a multifunctional food packaging for meat products by incorporating carboxylated cellulose nanocrystal and beetroot extract into sodium alginate films" . | FOOD CHEMISTRY 415 (2023) . |
| APA | Guo, Qiyong , Yuan, Yi , He, Min , Zhang, Xia , Li, Lin , Zhang, Yuan et al. Development of a multifunctional food packaging for meat products by incorporating carboxylated cellulose nanocrystal and beetroot extract into sodium alginate films . | FOOD CHEMISTRY , 2023 , 415 . |
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