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学者姓名：袁毅
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Abstract ：
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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Abstract ：
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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κ-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. © 2024 Elsevier Ltd
Keyword ：
Covalent bonds Covalent bonds Gels Gels Hydrophobicity Hydrophobicity Particle size Particle size Potash Potash Potassium chloride Potassium chloride Sols Sols Sulfur compounds Sulfur compounds
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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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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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Oxidative stress is generally considered inseparable from the development and exacerbation of ulcerative colitis (UC). Therefore, reducing oxidative stress has become a possible way to alleviate UC. In this study, the therapeutic effects of different doses of liposome-embedded superoxide dismutase (L-SOD) on mice with DSS-induced UC were systematically investigated. The results showed that L-SOD significantly attenuated the signs of colitis in mice, including colonic shortening, diarrhoea, bloody stools, and histopathological changes. L-SOD ameliorated DSS-induced oxidative damage, increased SOD, catalase (CAT), and glutathione (GSH) activities, and decreased malondialdehyde (MDA) levels. In addition, L-SOD ameliorated the inflammatory response by inhibiting the expression of myeloperoxidase (MPO) and pro-inflammatory cytokines and protected barrier function by promoting the expression of the tight junction proteins occludin and ZO-1 in the colon. Importantly, the results demonstrated a bell-shaped distribution of therapeutic effects relative to the administered dose, with an optimal dose of 150 000 U kg(-1). These results indicate that L-SOD has great potential as an ingredient in functional foods for the prevention and mitigation of UC.
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| GB/T 7714 | Zhang, Chi , Hu, Yujia , Yuan, Yi et al. Liposome-embedded SOD attenuated DSS-induced ulcerative colitis in mice by ameliorating oxidative stress and intestinal barrier dysfunction [J]. | FOOD & FUNCTION , 2023 , 14 (9) : 4392-4405 . |
| MLA | Zhang, Chi et al. "Liposome-embedded SOD attenuated DSS-induced ulcerative colitis in mice by ameliorating oxidative stress and intestinal barrier dysfunction" . | FOOD & FUNCTION 14 . 9 (2023) : 4392-4405 . |
| APA | Zhang, Chi , Hu, Yujia , Yuan, Yi , Guo, Jingke , Li, Henian , Li, Qiaoling et al. Liposome-embedded SOD attenuated DSS-induced ulcerative colitis in mice by ameliorating oxidative stress and intestinal barrier dysfunction . | FOOD & FUNCTION , 2023 , 14 (9) , 4392-4405 . |
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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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Constructing biodegradable food packaging with good mechanics, gas barrier and antibacterial properties to maintain food quality is still challenge. In this work, mussel-inspired bio-interface emerged as a tool for constructing functional multilayer films. Konjac glucomannan (KGM) and tragacanth gum (TG) with physical entangled network are introduced in the core layer. Cationic polypeptide & epsilon;-polylysine (& epsilon;-PLL) and chitosan (CS) producing cationic-& pi; interaction with adjacent aromatic residues in tannic acid (TA) are introduced in the twosided outer layer. The triple-layer film mimics the mussel adhesive bio-interface, where cationic residues in outer layers interact with negatively charged TG in the core layer. Furthermore, a series of physical tests showed excellent performance of triple-layer film with great mechanical properties (tensile strength (TS): 21.4 MPa, elongation at break (EAB): 7.9 %), UV-shielding (almost 0 % UV transmittance), thermal stability, water, and oxygen barrier (oxygen permeability (OP): 1.14 x 10-3 g/m s Pa and water vapor permeability (WVP): 2.15 g mm/m2 day kPa). In addition, the triple-layer film demonstrated advanced degradability, antimicrobial functions, and presented good moisture-proof performance for crackers, which can be potentially applied as dry food packaging.
Keyword ：
Antimicrobial Antimicrobial Bio-interface Bio-interface Degradability Degradability Polysaccharide Polysaccharide Triple-layer film Triple-layer film
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| GB/T 7714 | Mu, Ruojun , Bu, Nitong , Yuan, Yi et al. Development of chitosan/konjac glucomannan/tragacanth gum tri-layer food packaging films incorporated with tannic acid and & epsilon;-polylysine based on mussel-inspired strategy [J]. | INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES , 2023 , 242 . |
| MLA | Mu, Ruojun et al. "Development of chitosan/konjac glucomannan/tragacanth gum tri-layer food packaging films incorporated with tannic acid and & epsilon;-polylysine based on mussel-inspired strategy" . | INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES 242 (2023) . |
| APA | Mu, Ruojun , Bu, Nitong , Yuan, Yi , Pang, Jie , Ma, Chen , Wang, Lin . Development of chitosan/konjac glucomannan/tragacanth gum tri-layer food packaging films incorporated with tannic acid and & epsilon;-polylysine based on mussel-inspired strategy . | INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES , 2023 , 242 . |
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The chitosan-coated alginate gel particles (CS/SA) and chitosan-coated alginate-shellac gel particles (CS/SA/Lac) were constructed to serve as a potential oral delivery system to enhance the stability and activity of superoxide dismutase (SOD) in this study. The encapsulation efficiency (EE), enzyme activity retention ratio (ER), particle structure, and SOD release behavior, as well as the effect of shellac, were evaluated. The best formula is determined by the percentage of total effective activity (PTEA).The results showed that CS/SA prepared by 0.30 parts per thousand chitosan, 1.00% CaCl2, 2.00% sodium alginate (M/G = 1:1, Mw: 38,857 kDa), and gelation solution pH 5.50 had the best chitosan shell, the strongest gel structure and the maximum PTEA which was 10.75 +/- 1.45%. Based on the optimal formula, addition of shellac that formed shellac-Ca2+ microspheres in the gel network was averse to SOD encapsulation, but it significantly improved the stability of SOD in gastric conditions. By adding 15.00% shellac, the PTEA reached 16.30 +/- 1.64%. At optimal formulation, SOD encapsulated in CS/SA was completely released in the stimulated intestinal fluid and accumulative release enzyme activity (EA) was 966.62 +/- 103.75 (U) after 6 h. However, the CS/SA/Lac with a low swelling ratio only released SOD in stimulated colonic fluid and the EA value reached 1692.28 +/- 101.82 (U) after 1 h. These findings demonstrated that CS/SA and CS/SA/Lac were excellent candidates for SOD oral administration, which was useful in the food and biomedical industries for developing functional products containing SOD.
Keyword ：
Chitosan-coated alginate Chitosan-coated alginate Chitosan-coated alginate gel particles Chitosan-coated alginate gel particles Intestinal delivery Intestinal delivery shellac gel particles shellac gel particles Superoxide dismutase Superoxide dismutase
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| GB/T 7714 | Zhu, Zeliang , Yuan, Yi , Guo, Jingke et al. Encapsulation of SOD in chitosan-coated gel particles of alginate or mixture of alginate and shellac for targeted intestinal delivery [J]. | FOOD HYDROCOLLOIDS , 2023 , 142 . |
| MLA | Zhu, Zeliang et al. "Encapsulation of SOD in chitosan-coated gel particles of alginate or mixture of alginate and shellac for targeted intestinal delivery" . | FOOD HYDROCOLLOIDS 142 (2023) . |
| APA | Zhu, Zeliang , Yuan, Yi , Guo, Jingke , Luo, Xiaolin , Liu, Shutao , Miao, Song . Encapsulation of SOD in chitosan-coated gel particles of alginate or mixture of alginate and shellac for targeted intestinal delivery . | FOOD HYDROCOLLOIDS , 2023 , 142 . |
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The limited mechanical performance and responsiveness of protein-based smart packaging materials have hindered their development. To address these issues, this study prepared a pH-responsive smart film by introducing dialdehyde carboxylated cellulose nanofibers (DCCNFs) as the cross-linking agent capable of covalently reacting with proteins, and bilberry extract (BE) as a pH-responsive indicator into pea protein isolate (PPI) matrix. The results demonstrated that adding DCCNF and BE enhanced the PPI film's thermal stability, density, and UV barrier properties. Tensile tests revealed significant improvements in both tensile strength and elongation at the break for the resulting film. Furthermore, films containing DCCNF and BE exhibited lower moisture content, swelling ratio, water vapor permeability, and relative oxygen transmission compared to PPI films. Notably, the anthocyanins in BE endowed the film with visual color changes corresponding to different pH values. This feature enabled the film to monitor pork freshness; a transition from acidic to alkaline in pork samples was accompanied by a color change from brown to brownish green in the film as storage time increased. Overall, these findings highlight that this developed film possesses excellent physicochemical properties and sensitive pH response capabilities, making it a promising candidate for future smart packaging applications.
Keyword ：
Dialdehyde carboxylated cellulose nanofibers Dialdehyde carboxylated cellulose nanofibers Pea protein isolate Pea protein isolate pH-responsive film pH-responsive film
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| GB/T 7714 | Zhang, Chi , Qu, Luping , Liu, Huan et al. pH-responsive color-indicating film of pea protein isolate cross-linked with dialdehyde carboxylated cellulose nanofibers for pork freshness monitoring [J]. | INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES , 2023 , 257 . |
| MLA | Zhang, Chi et al. "pH-responsive color-indicating film of pea protein isolate cross-linked with dialdehyde carboxylated cellulose nanofibers for pork freshness monitoring" . | INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES 257 (2023) . |
| APA | Zhang, Chi , Qu, Luping , Liu, Huan , Cai, Danni , Yuan, Yi , Wang, Shaoyun . pH-responsive color-indicating film of pea protein isolate cross-linked with dialdehyde carboxylated cellulose nanofibers for pork freshness monitoring . | INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES , 2023 , 257 . |
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