內(nèi)容: Bioactive peptides (BPs) not only have nutritional value, but also have a wide range of biological activities, such as opioid activity, antibacterial activity, antioxidant properties and immunomodulatory which were associated with potential health benefits. Milk-derived BPs are the most researched, deepest and most widely used food-derived BPs. Milk-derived BPs perform an increasingly important role in regulating inflammatory balance in food allergy (FA) due to the immunomodulatory effect. This review outlines its immunomodulatory role in FA around cytokine level and gut regulation, and also emphasizes the production methods and current market applications of milk-derived BPs.

內(nèi)容: The aim of this study was to evaluate the competency of?Lactiplantibacillus plantarum?12-3 isolated from Tibetan kefir grains that how it converts linoleic acid (LA) into fatty acid metabolites and what are the main reactions involved in it. Also, we scrutinize the enzymes involved in this study via density functional theory (DFT) and?in silico?approaches. The taxonomic identity was performed using average nucleotide identity (ANI) analysis and to investigate its genome properties using the rapid annotations using subsystems technology (RAST) annotation service. After eliminating plasmid sequences to focus on core genomic information, ANI analysis was performed using the JSpecies Web Server. The results verified?L. plantarum?12-3’s categorization as a member of the?L. plantarum?species, demonstrating good conservation and taxonomic relatedness. Heatmapper was used to visualize the ANI data clustering and heatmap, allowing the discovery of closely related strains within?L. plantarum. RAST annotation of the genome revealed functional subsystems as well as metabolic pathways, cellular activities, and virulence factors. Several routes of future research might be pursued to further investigate the possible applications and distinctive properties of the?L. plantarum?12-3 strain. To begin, comparative genomics studies with other?L. plantarum?strains would provide a better knowledge of the strain’s distinctive genetic variants and evolutionary adaptations. This may give light on its applicability for a variety of industrial uses, including food fermentation and probiotics.

內(nèi)容: Whey protein, an essential component of milk, possesses a rich repertoire of bioactive proteins with unique nutritional and functional properties. Employing liquid chromatography-electrospray ionization-tandem mass spectrometry (LC-ESI-MS/MS), we conducted a comparative analysis of whey proteins derived from enzyme curd Esprion300HS (E300HS) and acid curd Textrion PROGEL 800 (TP800) methods. Our investigation identified 216 proteins, of which 32 exhibited differential expression between E300HS and TP800. Notably, E300HS displayed significantly higher levels of calcium-binding protein, lactoperoxidase, and lactadherin compared to TP800. Peptide profiling revealed 162 peptides, with 12 upregulated and 14 downregulated in E300HS relative to TP800. Furthermore, E300HS exhibited abundant lactoferrin-derived peptides, while TP800 displayed a higher prevalence of casein-like peptides. These proteins and peptides encompass a broad range of biological functions, including anticancer, antimicrobial, and bone remodeling activities. Our findings underscore the vast potential of whey protein in food industry applications and its significance in cancer research, bone development, and age-related degenerative diseases.

內(nèi)容: Staphylococcus simulans?ZF4 and?Lactobacillus plantarum?SJ4 were screened from locally obtained food in Guizhou and then used to fermented pork loins. The effects of the starters on the quality of the fermented pork loins were explored through physicochemical analysis as well as E-nose and E-tongue assessments. High-throughput sequencing technology was used to reflect the distribution and function of the starters culture flora during the fermentation processes. The results showed that the starters conferred more well-rounded sensory qualities to the fermented pork loins, including improvements in their color, aroma, and other qualities. In addition,?Corynebacterium variabile,?Pediococcus pentosaceus,?Lactococcus garvieae,?Staphylococcus vitulinus,?Bacillus velezensis, and?Leuconostoc mesenteroides?can be found to be inhibited by the starters (Staphylococcus simulans?ZF4 and?Lactobacillus plantarum?SJ4), thereby improving safety of fermented pork loins. Moreover, throughout the fermentation process,?Staphylococcus simulans?ZF4 appeared to provide a stronger umami taste to the fermented pork loin, and the?Lactobacillus plantarum?SJ4 was better at producing flavor substances.

內(nèi)容: In recent years, antibiotic-resistant pathogens have placed tremendous pressure on pathogen control within the livestock industry. Consequently, we have turned our attention to phages, a unique type of virus that has co-evolved with bacteria for an extended period. PE-1 is a bacteriophage strain capable of effectively controlling target pathogens and was isolated from samples collected from dead piglets suffering from intestinal disease and their living environment. Enterotoxigenic?Escherichia coli?(ETEC) K88 was employed as an inhibitory target to characterize the growth characteristics and?in vitro?antibacterial effects of bacteriophage PE-1. Morphological analysis tentatively classified phage PE-1 as belonging to the Podoviridae family. The one-step growth curve revealed that phage PE-1 had a short latent period of 10 min, a rise period of 20 min, and a burst size of 13 PFU/cell. The optimal multiplicity of infection (MOI) for phage PE-1 is 10, and the phage maintained normal activity at pH levels between 4?11 and temperatures no higher than 55 °C. Through two?in vitro?simulated test experiments, we evaluated the antibacterial efficacy of the bacteriophage. Our findings indicated that bacteriophage PE-1 delayed the growth activity of ETEC K88 by more than 2 h and reduced the proliferation rate of the host bacteria under infection conditions. Moreover, the bacteriophage decreased the concentration of host bacteria that reached the stationary phase. After inoculating the host bacteria with the optimal MOI, the host bacteria concentration dropped by nearly three orders of magnitude after 4 h. In conclusion, bacteriophage PE-1 demonstrates potential as an antibacterial agent for ETEC K88.

內(nèi)容: In our previous study, we have isolated?Lactoplantibacillus plantarum?L3?(GenBank accession No. MT781360) which can secret bacteriocin L3 with broad-spectrum antibacterial activities. This work aimed to illustrate the antibacterial mechanism of bacteriocin L3 and predict the functionalities of the?L. plantarum?L3?strain through whole genome analysis. Preliminary exploration of the bacteriostatic mechanism showed that bacteriocin L3 destroyed the cell membrane integrity and led to the extravasation of the cell contents, leading to cell death. The sequencing results showed that the genome of?Lactobacillus plantarum?L3?was 3 187 020 bp in size, with a GC content of 44.57%. Overall, 3 024 encoding genes were annotated, with a sequence length of 2 679 162 bp, accounting for 84.06% of the total genome length. The strain has strong reproductive and metabolic abilities and high safety. The bacteriocin gene cluster analysis showed that the bacteriocins L3 belonged to the class IIb bacteriocins. This work might provide a theoretical basis for the application of this strain in the food industry, especially its potential use in dairy products.

內(nèi)容: Human milk oligosaccharides (HMOs) have become a hot topic in the field of maternal and infant nutrition and health research, and are also widely used as innovative functional ingredients in infant formulas, but their complex structure makes its isolation and analysis difficult. This paper presents a simple method for the extraction and analysis of HMOs. The effect of the presence of lactose on the determination of HMO content was investigated by high-performance liquid chromatography-mass spectrometry (HPLC-MS). Human milk is dynamically enriched with oligosaccharides using graphite carbon pipes to reduce the interference of lactose with the assay. It was found that the mass concentrations of HMOs obtained after removing more than 90% of lactose were more accurate. 2’-Fucosyllactose (2’-FL) and 3-fucosyllactose (3-FL) were linear in the range of 1.50–100.00 μg/mL (R2?> 0.997), and the remaining eight HMOs were linear in the range of 0.75–50.00 μg/mL (R2?> 0.995). Precision (relative standard deviation (RSD)) values for each HMO detection result ranged from 1.47% to 5.26%. Accuracy is from 98.74% to 102.26%. This analytical technique is a sensitive, precise, and accurate quantitative method for the quantification of ten HMOs in human milk. This method can provide accurate and reliable quantification of the oligosaccharide content of human milk, providing a reference for determining the specific functions performed by HMOs and at what concentrations they function, as well as for studying the effects of different HMO components and concentrations in human milk on infants.

內(nèi)容: The protective effect of ice glazing with 1.5% chitosan (CH) during the freeze-thaw (F-T) cycles on the quality and myofibrillar protein (MP) structure of fish balls was investigated. The results showed that the F-T cycles led to a significant increase in the amount of frost generation (from 0.34% to 13.57%) and ice crystal diameter (from 15.78 to 37.83 μm) on the surface of frozen fish balls. In addition, the quality of fish ball was significantly decreased and the structure of MP was damaged during F-T cycles (P?< 0.05). Ice-glazing with CH decreased the thawing loss, cooking loss, and centrifugal loss of fish balls by 36.10%, 33.18%, and 32.11%, respectively, compared to control group. Moreover, ice-glazing with CH can maintain the MP structure of fish balls during F-T cycles. Compared with the control group, the surface hydrophobicity of CH ice-glazed samples was reduced by 35.78%, the content of free amino acids was increased by 24.86%. It can be concluded that ice glazing with CH is effective to inhibit the deterioration of quality and MP structure of fish balls.

內(nèi)容: The quality characteristics of dry-cured hams from different regions of Yunnan province were studied by analyzing five types of Yunnan dry-cured hams (Xuanwei ham, Sanchuan ham, Nuodeng ham, Saba ham, and Heqing ham) using headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) and headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS). The analysis aimed to identify different volatile organic compounds (VOCs) in the dry-cured ham samples. Forty-one VOCs were qualitatively characterized by HS-GC-IMS from dry-cured ham samples, of which Nuodeng ham and Saba ham had similar fingerprint profiles and contained higher levels of aldehydes and alcohols. Meanwhile, a total of 12 qualitatively differential characteristic markers were screened by the PLS-DA model. Furthermore, 128 main VOCs were identified by HS-SPME-GC-MS, of which 26 differential characteristic markers were screened by the PLS-DA model. HCA analysis showed that the VOCs of Sanchuan ham were different from those of the other four dry-cured hams due to the unique processing. These results can contribute to a more comprehensive understanding of the flavor characteristics of dry-cured hams from different regions of Yunnan.