內(nèi)容: Amidst the outbreak of the Corona Virus Disease 2019 (COVID-19), there has been a pivotal shift in nutritional focus towards adopting healthier lifestyles to enhance immune function. The successive resurgence of COVID-19 serves as a stark reminder that prioritizing the enhancement of our own immune systems is of paramount importance. Eggs are nutritious, productive, cost-effective, and affordable for consumption. Likewise, eggs are exclusive among the numerous ways consumers can obtain high-quality animal protein. Egg proteins and their peptide derivatives are abundant and biologically active and have significant therapeutic effects on chronic diseases induced by a variety of factors, including metabolic syndrome, making eggs an important raw material for the study of proteins and peptide-active substances. This paper reviewed methods for the isolation and purification of avian egg proteins and their derived peptides; the effects of the proteins and peptides in enhancing the body’s immunity, lowering blood pressure and expression levels of inflammatory factors; as well as the potential of the proteins and peptides in reducing the risk of chronic diseases such as osteoporosis and cardiovascular disease. This review was written with the expectation that it would provide a comprehensive understanding of the potential value of poultry egg proteins for maintaining health.

內(nèi)容: Food-derived polyphenols and their effects on type 2 diabetes are linked to the microbiota. Here, we expound on the mechanisms of food-derived polyphenols that affect the onset of type 2 diabetes, focusing on the roles played by gut microorganisms and the metabolites they produce. We also discuss the mechanism of food-derived polyphenols lower blood glucose through host signaling-mediated inflammatory responses. Food-derived polyphenols alleviate the development of type 2 diabetes by remodeling gut microbiome composition and reducing inflammatory responses. Food-derived polyphenols inhibit the activity of α-glucosidase, α-amylase, and dipeptidyl peptidase IV enzymes to reduce postprandial blood glucose levels. The nuclear factor kappa-light-chain enhancer of activated B cells (NF-κB) is considered a key regulator of food-derived polyphenols in alleviating the onset of type 2 diabetes. Inhibition of NF-κB activation can increase insulin sensitivity, reduce inflammation, and maintain glucose homeostasis. This investigation reveals that food-derived polyphenols can alleviate the onset of type 2 diabetes and offers adequate theoretical knowledge in support of their usage as such.

內(nèi)容: Apoptosis in postmortem muscle is a potential factor affecting meat quality. This study aimed to investigate the changes in apoptotic genes and proteins, reactive oxygen species (ROS), caspase-3 activity and their underlying relationship with meat tenderization. As postmortem time extended, there was a significant increase in myofibril fragmentation index (MFI) and destruction of muscle fibers. Oxidative stress deepened alongside the onset of apoptosis. Mitochondrial membrane potential (MMP) decreased, and caspase-3 activity increased during the first 24 h postmortem. Forty apoptotic genes displayed significant differences, involving DNA damage, autophagy, the death receptor pathway, the mitochondrial pathway, the Bcl-2 family, and the caspases family. The expression of most apoptotic genes was abundant in the early postmortem stage, enhancing the potential for early apoptosis. Apoptotic proteins of apoptosis-inducing factor, mitochondrion-associated 1 (AIFM1) and endonuclease G (ENDOG) showed the damage of apoptosis to DNA. Also, the decreasing expression of Bcl2 and increasing expression of Bak1 with time demonstrated the effects of mitochondrial apoptosis on postmortem muscle. These findings suggest that postmortem muscle apoptosis is a physiological process co-regulated by multiple genes, and potentially contributes to meat tenderization and quality.

內(nèi)容: Reducing sodium in ripened cheese is challenging due to its important role in developing flavor and texture. This study investigated the influence of brine containing 20% NaCl, 10% NaCl + 10% KCl, 10% NaCl, and 5% NaCl + 5% KCl on the physicochemical and textural properties, microorganisms, and volatile compounds of sheep cheeses during their maturation. The moisture, ash, and salt content of 60 d cheeses salted with NaCl/KCl were higher than that of cheeses brined with NaCl only, and the former cheeses had lower pH values. The presence of KCl in mature cheeses significantly reduced their cohesiveness, and the reduction of NaCl by 50% enhanced their springiness and chewiness when compared with 20% NaCl. The 60 d-old cheese brined with 5% NaCl + 5% KCl had the lowest springiness, cohesiveness, and resilience. Cheeses brined with NaCl/KCl had a higher number of colonies, including Lactococcus, than those salted with NaCl only. A total of 45 volatile compounds were identified using gas chromatography-ion mobility spectrometry (GC-IMS), and the flavor of 60 d-old cheese brined with 5% NaCl + 5% KCl was close to that of cheese brined with 20% NaCl. Therefore, cheese brined with 5% NaCl + 5% KCl could be developed as a reduced-sodium one with good quality to satisfy the demand for lower-sodium foods.

內(nèi)容: Adenine acts as a growth promoter to promote the growth of the lactic acid bacteria (LAB), but the effect on the viability of freeze-dried strains has rarely been studied. In this study, adding 0.01 g/L of adenine to medium increased the growth and freeze-dried viability of Lactiplantibacillus plantarum LIP-1. Further research has found that L. plantarum LIP-1 synthesized large amounts of adenosine triphosphate (ATP) by metabolizing adenine. Elevated intracellular ATP content caused feedback inhibition on the conversion pathway of pyruvate to lactic acid, while promoting the conversion of pyruvate to acetyl coenzyme A (acetyl-CoA). After a large accumulation of acetyl-CoA in the cells, there was sufficient substrate for the synthesis of cell membrane fatty acids. Elevated intracellular ATP content also activated the acyl-CoA thioesterase activity to catalyse the conversion of saturated fatty acids to unsaturated fatty acids, thereby improving the integrity of the cell membrane and reducing damage to the cell membrane during the freeze-drying process. Additionally, a reduction in the amount of pyruvate converted into lactate prevented the decrease in intracellular pH (pHin), which alleviated the degree of acid stress on the strain, resulting in less DNA damage and improved DNA stability. It is concluded that L. plantarum LIP-1 reduced the degree of cell membrane and DNA damage by metabolizing adenine and improved the freeze-dried viability of the strain.

內(nèi)容: Recently, more and more attentions are payed to improve the quality and safety of food during processing and storage, and food additives are screened as the good solution plan according to various practices in a long history. Although some synthetic additives are effective, their potential toxicity and hazards on human health are being considered. Thus, the natural additives from food and other natural sources may be the alternative approach. In present study, the modification of lotus anthocyanins on the quality of ice cream was investigated. With the addition of lotus anthocyanins, the color of ice cream changed to purple, and its a* value increased and L* and b* values decreased, which enhanced its attractiveness to consumers. Meanwhile, in the low range of addition amount (0.5% to 1.5%, m/m), lotus anthocyanins increased the expansion rate of ice cream and decreased its melting rate, which was beneficial for air filling and delaying its melting. In addition, lotus anthocyanins at low amount (0.5% to 1.5%, m/m) could ameliorated the texture, rheology and interface properties of ice cream, and further changed the particle size distribution of ice cream to a appropriate range, so as to enhance the stability and shelf life of ice cream. All present results suggest that lotus anthocyanins at the appropriate amount can improve the quality of ice cream, and have the potential applications on ice cream production in food industry.

內(nèi)容: Protein, fat, shear force, color, and chewiness were the primary factors to evaluate the characteristics of cooked marinated meat products. Overall contents of protein and fat of cooked marinated meat products in black pigs (144.0 g/100 g) were higher than that of white pigs (131.3 g/100 g). The tenderness of cooked marinated meat products of black pigs was higher than white pigs. Total content and number of flavour components of cooked marinated meat products from black pigs were higher than those of white pigs. The flavour contents were 11 163.33 and 3 478.79 μg/g of cooked marinated meat products in black and white pigs, respectively. 2-Pentyl-furan, nonanal, octanal, hexanal, eucalyptol, hexanoic acid, 1-octen-3-ol, 2-octen-1-ol were the most prevalent odor-active compounds of cooked marinated meat products. The cooked marinated meat products from black pigs were associated with aldehydes, ketones, alcohol, esters, acid, pyrrole, and hydroxylamine. The cooked marinated meat products from white pigs were mainly associated with alcohol, ester, acid, phenol, furfural and alkane. Theoretical basis and guidance from these findings support the use of modern meat science and technology for enhancing the quality of traditional Chinese meat products in large-scale production. This would facilitate the global trade of these products. Meanwhile, this study, for the first time, provided some profound insights into the industrial production and flavour control of traditional cooked marinated meat products.

內(nèi)容: The interaction amid Monascus pigment (MP) and ovalbumin (OVA) was studied using multispectral and computer simulations. The fluorescence results demonstrated that MP could effectively quench the fluorescence emission of OVA. According to Stern-Volmer and the double logarithmic equation, the quenching reaction of MP to OVA was static quenching, which was brought on by the combination of two molecules to shape a complex. At 298 K, the conjunction constant Ka of MP and OVA was 1.045 2 × 109 L/mol, and the count of conjunction sites n was 1.955 7. The thermodynamic constant of MP-OVA binding was counted according to Van’s Hoff equation, and the reaction belonged to the active process of reducing Gibbs free energy. The ultraviolet–visible (UV-Vis) absorption spectroscopy indicated an interaction between MP and OVA. The interaction force between MP and OVA and the steadiness of the conjunction were examined by using molecular docking and molecular dynamics simulation. The findings suggested that MP formed a complex with OVA via non-covalent binding, the formation and steadiness of the complex were promoted through hydrogen bonding, hydrophobic interaction, and Van der Waals force.

內(nèi)容: In order to identify and analyze the metabolites of colostrum differences between high yielding and low yielding Guanzhong dairy goats from metabolomics point of view. Six high-yielding (milk yield (3.68 ± 0.57) kg/d) and six low-yielding (milk yield (1.17 ± 0.64) kg/d) Guanzhong dairy goats of similar age, litter size, body weight, and days of lactation (2nd day postpartum) were selected. The colostrum samples were examined by liquid chromatography-tandem mass spectrometry (LC-MS/MS), and the results were combined with orthogonal partial least squares discriminant analysis (OPLS-DA) and Student’s t-test. The metabolites were screened for differential metabolites based on the principle of variable importance in the projection (VIP) > 1, P < 0.05, and the differential metabolites were subjected to cluster analysis, significant difference screening, and enrichment of Kyoto Encyclopedia of Genes and Genomes (KEGG) pathways. The results showed that 95 differential metabolites were screened from the colostrum of Guanzhong dairy goats in the two groups, and the clustering heatmap showed that 9 of the top 50 differential metabolites were the most abundant in relative terms. The metabolites with significantly increased content in the colostrum of Guanzhong dairy goats in the high-yield group were D-alanine-Dserine, α-lactose, isoflavoprotein 2”-(6’-p-coumaroylglucoside), D-maltose, pravastatin, and diketoglucuronic acid, whereas the differential metabolites with relatively decreased content were taurocholate, L-carnitine, and thiamphenicol A. KEGG pathways enrichment analysis identified 8 potential metabolic pathways The results of this experiment provide a theoretical basis for the subsequent analysis of the mechanism of milk production traits in dairy livestock and the selection and breeding of high-yielding dairy goats.

內(nèi)容: Mizuhopecten yessoensis-derived angiotensin converting enzyme (ACE) inhibitory peptide Asn-Cys-Trp (NCW) has been found that had a significantly in vivo antihypertensive effect. However, the special mechanism of peptide NCW for lowing blood pressure has not been fully elucidated. This study aimed to screen the key targets and elucidate the antihypertensive mechanism of based on the network pharmacology and molecular docking. A total of 70 potential antihypertensive targets of peptide NCW were identified, which were mainly enriched in Regulation of blood pressure, Positive regulation of smooth muscle cell proliferation, and other biological processes; Plasma membrane, Extracellular exosome, and other cellular components; Endopeptidase activity, Zinc ion binding, and other molecular functions. Kyoto Encyclopedia of Genes and Genomes (KEGG) pathway enrichment analysis showed that lipid and atherosclerosis pathway, relaxin signaling pathway, and mitogen-activated protein kinase (MAPK) signaling pathway were the key pathways for peptide NCW to regulate the potential antihypertensive targets. Eleven potential key antihypertensive targets were screened via topology analysis of protein and protein interaction network, i.e., albumin (ALB), matrix metallopeptidase 9 (MMP9), MMP2, insulin like growth factor 1, AKT serine/threonine kinase 1 (IGF1), ACE, nitric oxide synthase 3 (NOS3), peroxisome proliferator activated receptor gamma (PPARG), epidermal growth factor receptor (EGFR), catalase (CAT), and renin (REN). In addition, molecular docking results showed that the peptide NCW had high affinities with these potential key antihypertensive targets, and hydrogen bonds were the key interaction forces between the peptide NCW and targets. This study provided a theoretical basis for the multi-target and multi-pathway prevention and improvement of hypertension with peptide NCW.