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学者姓名：陈旭
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Abstract ：
The excessive consumption of sodium-containing seasonings has led to an increased burden on individuals' cardiovascular system and adversely affected their health. Recently, an innovative salt-reducing strategy utilizing salty peptides has emerged with promising prospects. In this study, Porphyra haitanensis salty peptides (PHSPs) was obtained through hydrolysis and ultrafiltration. The salty taste of 30 mg/mL PHSPs was comparable to that of about 40 mM NaCl. The higher proportion of umami and sweet amino acids in PHSPs was found, which contributed to the salty and umami taste. Factors affecting the flavor of PHSPs were also investigated. CaCl2 exhibited the excellent synergistic enhancement with PHSPs on the salty taste, while the bitter taste of CaCl2 was masked in the presence of PHSPs, which was attributed to the chelation between calcium and peptides. Above all, it is expected that PHSPs can be further developed and support the emerging salt-reducing strategy in food engineering.
Keyword ：
Calcium chelation Calcium chelation Electronic tongue Electronic tongue Porphyra haitanensis Porphyra haitanensis Saltiness enhancement Saltiness enhancement Salty peptides Salty peptides Sensory evaluation Sensory evaluation
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| GB/T 7714 | Huang, Xincheng , Gao, Tingting , Chen, Xu et al. Taste characteristics of salty peptides from Porphyra haitanensis and the synergistic saltiness enhancement with CaCl2 [J]. | FOOD CHEMISTRY , 2024 , 461 . |
| MLA | Huang, Xincheng et al. "Taste characteristics of salty peptides from Porphyra haitanensis and the synergistic saltiness enhancement with CaCl2" . | FOOD CHEMISTRY 461 (2024) . |
| APA | Huang, Xincheng , Gao, Tingting , Chen, Xu , Cai, Xixi , Huang, Jianlian , Wang, Shaoyun . Taste characteristics of salty peptides from Porphyra haitanensis and the synergistic saltiness enhancement with CaCl2 . | FOOD CHEMISTRY , 2024 , 461 . |
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以鸡皮为原料,通过超声酶解法制备鸡皮蛋白抗冻肽(chicken skin antifreeze peptides,CsAFPs).在单因素实验的基础上,采用响应面法优化酶解工艺以制备CsAFPs.测定CsAFPs的肽组分、氨基酸组成,并评估其对鸡肉油墨3D打印效果的影响.实验结果表明,最适酶解条件为料液比(鸡皮质量与蒸馏水体积比)为1∶5,酶底比(碱性蛋白酶与鸡皮质量比)为5.69％,酶解时间为3.43h,酶解温度为50℃.在该条件下嗜热链球菌冻融后的存活率为(81.45±1.48)％.CsAFPs的肽组分中多肽的质量分数为(91.65±1.71)％,氨基酸组成分析显示CsAFPs富含Gly,Pro,Arg,Hypro,Ala,Glu等与抗冻活性相关的氨基酸残基.当所添加CsAFPs的质量分数为2.0％时,鸡肉油墨的3D打印效果最好.
Keyword ：
3D打印 3D打印 抗冻 抗冻 胶原蛋白肽 胶原蛋白肽 鸡皮 鸡皮 鸡肉油墨 鸡肉油墨
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| GB/T 7714 | 郭立 , 陈旭 , 田韩 et al. 鸡皮蛋白抗冻肽的优化制备及其对鸡肉糜3D打印性能的影响 [J]. | 福州大学学报（自然科学版） , 2024 , 52 (5) : 627-634 . |
| MLA | 郭立 et al. "鸡皮蛋白抗冻肽的优化制备及其对鸡肉糜3D打印性能的影响" . | 福州大学学报（自然科学版） 52 . 5 (2024) : 627-634 . |
| APA | 郭立 , 陈旭 , 田韩 , 陈友康 , 蔡茜茜 , 汪少芸 . 鸡皮蛋白抗冻肽的优化制备及其对鸡肉糜3D打印性能的影响 . | 福州大学学报（自然科学版） , 2024 , 52 (5) , 627-634 . |
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Condiments (such as sodium chloride and glutamate sodium) cause consumers to ingest too much sodium and may lead to a variety of diseases, thus decreasing their quality of life. Recently, a salt reduction strategy using flavor peptides has been established. However, the development of this strategy has not been well adopted by the food industry. There is an acute need to screen for peptides with salty and umami taste, and to understand their taste characteristic and taste mechanism. This review provides a thorough analysis of the literature on flavor peptides with sodium-reducing ability, involving their preparation, taste characteristic, taste mechanism and applications in the food industry. Flavor peptides come from a wide range of sources and can be sourced abundantly from natural foods. Flavor peptides with salty and umami tastes are mainly composed of umami amino acids. Differences in amino acid sequences, spatial structures and food matrices will cause different tastes in flavor peptides, mostly attributed to the interaction between peptides and taste receptors. In addition to being used in condiments, flavor peptides have also anti-hypertensive, anti-inflammatory and anti-oxidant abilities, offering the potential to be used as functional ingredients, thus making their future in the food industry extremely promising.
Keyword ：
flavor flavor food industry food industry functional ingredients functional ingredients Peptides Peptides taste characteristic taste characteristic taste mechanism taste mechanism
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| GB/T 7714 | Tingting Gao , Xincheng Huang , Xu Chen et al. Advances in flavor peptides with sodium-reducing ability: A review [J]. | Critical Reviews in Food Science and Nutrition , 2024 , 64 (26) : 9568-9584 . |
| MLA | Tingting Gao et al. "Advances in flavor peptides with sodium-reducing ability: A review" . | Critical Reviews in Food Science and Nutrition 64 . 26 (2024) : 9568-9584 . |
| APA | Tingting Gao , Xincheng Huang , Xu Chen , Xixi Cai , Jianlian Huang , Guyonnet Vincent et al. Advances in flavor peptides with sodium-reducing ability: A review . | Critical Reviews in Food Science and Nutrition , 2024 , 64 (26) , 9568-9584 . |
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| GB/T 7714 | Chen, Xu , Wu, Jinhong , Yang, Fujia et al. New insight into the mechanism by which antifreeze peptides regulate the physiological function of Streptococcus thermophilus subjected to freezing stress (vol 45, pg 127, 2023) [J]. | JOURNAL OF ADVANCED RESEARCH , 2024 , 56 : 181-181 . |
| MLA | Chen, Xu et al. "New insight into the mechanism by which antifreeze peptides regulate the physiological function of Streptococcus thermophilus subjected to freezing stress (vol 45, pg 127, 2023)" . | JOURNAL OF ADVANCED RESEARCH 56 (2024) : 181-181 . |
| APA | Chen, Xu , Wu, Jinhong , Yang, Fujia , Zhou, Mi , Wang, Ruibin , Huang, Jianlian et al. New insight into the mechanism by which antifreeze peptides regulate the physiological function of Streptococcus thermophilus subjected to freezing stress (vol 45, pg 127, 2023) . | JOURNAL OF ADVANCED RESEARCH , 2024 , 56 , 181-181 . |
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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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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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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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3D printing of bio-hydrogel scaffolds are widely used in tissue regeneration. However, due to the ultra-soft properties of bio-hydrogels, it is hard to print them precisely. Here, crystal transduction 3D printing with high fidelity is proposed to address this challenge. A phase-transition bio-inks system with beeswax is developed for crystal transduction, which can accelerate energy consumption and induce soft bio-inks to quickly harden during printing. Interestingly, an interconnected porous hydrogel scaffold can be obtained after washing the crystal beeswax. The porous hydrogel scaffold demonstrated excellent biocompatibility and cell proliferation effect in vitro and is free from defense responses and immunogenicity in vivo. Muscle analog porous scaffolds constructed by high-fidelity 3D printing significantly improve the tissue function recovery of rats with muscle defects, compared with the conventional printed hydrogel with a non-matched shape. These structure-performance design rules create exciting opportunities to customize 3D-printed porous hydrogel scaffolds with high fidelity.
Keyword ：
3D printing 3D printing crystal transformations crystal transformations energy consumptions energy consumptions high fidelity high fidelity porous hydrogel scaffolds porous hydrogel scaffolds
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| GB/T 7714 | Tian, Han , Hu, Yanyu , Wu, Jiajie et al. Crystal Transduction 3D Printing of Bio-Hydrogels with High Fidelity and Order Micro Pores [J]. | ADVANCED FUNCTIONAL MATERIALS , 2024 , 35 (8) . |
| MLA | Tian, Han et al. "Crystal Transduction 3D Printing of Bio-Hydrogels with High Fidelity and Order Micro Pores" . | ADVANCED FUNCTIONAL MATERIALS 35 . 8 (2024) . |
| APA | Tian, Han , Hu, Yanyu , Wu, Jiajie , Wang, Rixuan , Wang, Jing , Cai, Xixi et al. Crystal Transduction 3D Printing of Bio-Hydrogels with High Fidelity and Order Micro Pores . | ADVANCED FUNCTIONAL MATERIALS , 2024 , 35 (8) . |
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旨在探讨不同配比Bigels对鱼糜油墨的流变性能、3D打印效果及质构特性的影响.结果表明,当蜂蜡添加量为9.0％、油凝胶(9％蜂蜡)与水凝胶(4％黄原胶)质量比为6:4、Bigels与鱼糜质量比为3:7、鱼糜水分质量分数为86％时,Bigels鱼糜油墨表现出最佳的流变性能,其屈服应力(τ0)为44.44 Pa,稠度指数(K)为7.972×104 Pa·sn,流动指数(n)为0.265,恢复率为86.75％.Bigels鱼糜油墨能连续打印高达40层的20.00 mm×20.00 mm×40.00 mm的矩形结构以及各类复杂结构.并且打印后的结构硬度为204.91 g,弹性为0.28,内聚力为0.26,胶着性为52.68 g,断裂强度为31.65 g.该研究为Bigels在食品3D打印中的研发与应用提供了思路.
Keyword ：
3D打印 3D打印 Bigels Bigels 流变学特性 流变学特性 质构特性 质构特性 鱼糜 鱼糜
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| GB/T 7714 | 吴嘉婕 , 田韩 , 钟长秀 et al. Bigels调控鱼糜油墨3D打印性能 [J]. | 食品科学 , 2024 , 45 (23) : 194-204 . |
| MLA | 吴嘉婕 et al. "Bigels调控鱼糜油墨3D打印性能" . | 食品科学 45 . 23 (2024) : 194-204 . |
| APA | 吴嘉婕 , 田韩 , 钟长秀 , 蔡茜茜 , 黄建联 , 万硕 et al. Bigels调控鱼糜油墨3D打印性能 . | 食品科学 , 2024 , 45 (23) , 194-204 . |
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Nuciferine exhibits properties such as reducing blood sugar and fat, however, it is hindered by its poor water solubility and low bioavailability. Pickering emulsions can efficiently encapsulate, protect and deliver active ingredients. In recent years, the use of biologically derived natural materials as emulsifiers to construct Pickering emulsions has become a research hotspot. This research utilized an enzymatic hydrolysis technique to produce short amylose. Subsequently, a ternary composite of short amylose (DBS), zein, and pectin (PEC) was formulated to stabilize Pickering emulsion, with the incorporation of nuciferine aiming to enhance the performance of lotus leaves in terms of both stability and bioavailability. The study revealed that varying amounts of DBS addition had a significant impact on the micromorphological structure and functional properties of DBS-Zein-PEC ternary composite particles. Specifically, the addition of 0.4 g of DBS led to a notable reduction in particle size to 735.2 nm and Zeta potential to -29.6 mV, creating a three-dimensional network with a closely packed lamellar structure. Optimal process conditions for preparing Pickering emulsion included a 3-minute homogenization time, rotation speed of 15000 rpm, and 5 % ternary composite particle addition. Under these conditions, O/W Pickering emulsion was successfully prepared, achieving a 90.5 % encapsulation rate for nuciferine. The resulting emulsion exhibited a minimum particle size of 4.09 mu m, displayed good storage stability, resistance to salt ions and pH variations, viscous fluid characteristics, tolerance to oral and gastric environments, and slow release of nuciferine in the small intestine, thereby enhancing its bioavailability. These findings offer insights into the loading and delivery of nuciferine and serve as a technical guide for developing highly stable emulsion gel systems.
Keyword ：
Emulsion stability Emulsion stability Nuciferine Nuciferine Pickering emulsion Pickering emulsion Potato short amylose Potato short amylose
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| GB/T 7714 | Li, Hua , Bai, Xue , Zeng, Jihao et al. Fabrication and characterization of potato short amylose, zein, and pectin ternary composite particles stabilized pickering emulsions and their application on nuciferine delivery [J]. | FOOD RESEARCH INTERNATIONAL , 2024 , 197 . |
| MLA | Li, Hua et al. "Fabrication and characterization of potato short amylose, zein, and pectin ternary composite particles stabilized pickering emulsions and their application on nuciferine delivery" . | FOOD RESEARCH INTERNATIONAL 197 (2024) . |
| APA | Li, Hua , Bai, Xue , Zeng, Jihao , Zhang, Jiaying , Liu, Xiaodan , Wang, Shaoyun et al. Fabrication and characterization of potato short amylose, zein, and pectin ternary composite particles stabilized pickering emulsions and their application on nuciferine delivery . | FOOD RESEARCH INTERNATIONAL , 2024 , 197 . |
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