December 2024
Food Bioscience
This page lists works of an author who doesn't have a ResearchGate profile or hasn't added the works to their profile yet. It is automatically generated from public (personal) data to further our legitimate goal of comprehensive and accurate scientific recordkeeping. If you are this author and want this page removed, please let us know.
December 2024
Food Bioscience
November 2024
Journal of Dairy Science
November 2024
·
2 Reads
Food Research International
October 2024
·
7 Reads
October 2024
·
7 Reads
Yak milk is abundant in casein, which can generate a variety of bioactive peptides through enzymatic hydrolysis. However, the influence of enzymatic hydrolysis on the structural properties of yak casein and its inhibitory effects on xanthine oxidase (XOD) remain largely unexplored. This study demonstrated that when yak casein was subjected to treatment with flavourzyme, the degree of hydrolysis progressively increased over time, resulting in the fragmentation of the casein's flake‐like structure into smaller particles. Circular dichroism analysis revealed that after 4 h of enzymatic treatment, there was an elevation in the β‐sheet content of the yak casein hydrolysate, while other secondary structure elements diminished. Furthermore, flavourzyme treatment induced modifications in the tertiary structure of yak casein. The study also examined the impact of varying hydrolysis durations on XOD inhibitory activity, discovering that the hydrolysate obtained after 3 h displayed the highest inhibition on XOD, with an inhibition rate of (40.63 ± 3.36) %. Additionally, the fraction of the hydrolysate with a molecular weight exceeding 3 kDa demonstrated enhanced XOD inhibitory activity. This study is the first to investigate how varying hydrolysis durations with flavourzyme affect the structural characteristics of yak casein and its XOD inhibitory activity.
October 2024
·
3 Reads
Food Bioscience
October 2024
·
3 Reads
Food Research International
September 2024
·
36 Reads
Journal of Agricultural and Food Chemistry
September 2024
·
8 Reads
Food & Function
Acute heavy drinking can lead to a rapid increase in blood ethanol concentration, resulting in dizziness, liver damage, and other adverse effects. Although lactic acid bacteria possess the ability to degrade ethanol, the mechanisms remain unclear. For the first time, our study revealed that Limosilactobacillus fermentum DACN611, derived from traditional Chinese fermented yogurt, exhibited superior ethanol degradation capability, achieving a 90.87% ± 8.12% reduction in ethanol concentration in a 2.5% (v/v) ethanol MRS broth over 24 h, among fifty lactic acid bacteria strains. Notably, transcriptome analysis of DACN611 under ethanol stress conditions revealed that DACN611 degraded ethanol by adjusting the cell cycle, promoting protein synthesis, maintaining oxidative metabolic homeostasis, and modulating cell wall and membrane synthesis along with other metabolic pathways. Additionally, DACN611 showed excellent resistance to gastric acid and bile salts, along with a safe profile. In the acute heavy drinking Kunming mouse model, DACN611 significantly increased the latency of the loss of righting reflex (LORR) and reduced the LORR duration. Serum ethanol and acetaldehyde concentrations decreased by 35.36% and 33.56%, respectively. The gastric and hepatic activities of alcohol dehydrogenase (ADH) and acetaldehyde dehydrogenase (ALDH) increased by 1.98-fold and 1.95-fold, and 1.79-fold and 1.70-fold, respectively. In addition, DACN611 decreased serum alanine aminotransferase and aspartate aminotransferase levels, and reduced hepatic cytochrome P450 2E1 expression. It also alleviated pathological liver changes, demonstrating protective effects against alcoholic liver injury in mice. In conclusion, DACN611 significantly degraded ethanol through adaptive metabolic changes under ethanol stress conditions and the promotion of ADH and ALDH activities in gastric and hepatic tissues.
August 2024
·
4 Reads
International Journal of Biological Macromolecules
... Notwithstanding, some studies have explored strategies to enhance postbiotic delivery to targeted sites in combination with prebiotics for a synergistic result upon interfacing with the intestinal microbiota [193]. Alternatively, there is a continuous evaluation of incorporating these combinations into food products to develop fermented and/or functional foods [194]. ...
July 2024
Food Chemistry X
... Postbiotics have emerged as a promising therapeutic option for the prevention and treatment of IBD, given their stability and safety in comparison to live probiotics. Researchers have demonstrated that the administration of postbiotics obtained from Lacticaseibacillus rhamnosus notably mitigates the symptoms of UC by enhancing intestinal barrier integrity and lowering levels of inflammatory cytokines [78]. ...
February 2024
... Beneficial effects of FMT include preserved intestinal barrier function, improved intestinal motility, production of SCFA or a reduced number of pro-inflammatory bacterial strains in the gut [181][182][183]. The potential benefit of FMT was reported, e.g., in obesity, cardiovascular disorders, epilepsy and cognitive impairment [184][185][186][187]. In the animal MPTP model of PD, FMT was shown to improve the composition of the gut microbiota, decrease α-synuclein expression, inhibit microglial activation in SN, block pro-inflammatory signaling pathways and reduce behavioral changes [188,189]. ...
January 2023
Food & Function
... While some animal and plant proteins show better uric-acid-lowering effects. Previous studies have found that dietary peptides mainly play a role in reducing UA by inhibiting XOD activity, regulating the expression level of UA transporters, and regulating intestinal microbiota [33]. Animal and plant protein hydrolysates also play a significant role in reducing UA, such as walnut protein hydrolysate [34], tuna protein hydrolysate [35], and whey protein hydrolysate [36]. ...
December 2023
Foods
... For example, fermented soybeans at 37 • C enhance soybean flavor compared to those at 45 • C and 53 • C, while fermented soybeans at 45 • C and 53 • C enhance soy sauce-like flavor compared to those at 37 • C [5]. Although traditional soybean flavor products such as Douchi and Chi-flavor-type Baijiu are popular and accepted worldwide due to their prominent soybean flavor [6,7], there are only a few reports on the study of soybean flavor. It is speculated that the synergistic effects of multiple metabolic pathways and multiple genes may produce soybean flavor [5]. ...
December 2023
LWT
... It exhibits remarkable abilities for selfrenewal and self-organization, faithfully reproducing the functionality of its original tissue [109]. In contrast to the complexity of animal models and the simplicity of 2D cell culture models, organoids provide a more relevant and sophisticated platform for studying human-specific disease modeling, tissue developmental biology, and personalized medicine [110][111][112]. Additionally, organoid transplantation is gaining attention as a promising method for tissue or organ replacement and regeneration [108]. ...
November 2023
... Fábrega et al. reported that the ratio of Firmicutes to Bacteroides in patients with colitis had decreased [28]. Wang et al. proposed that, after DSS treatment, the abundance of Verrucomicobiota had decreased, and the abundance of Proteobacteria had increased, but this phenomenon could be reversed after drug treatment [29]. These results are consistent with our findings. ...
November 2023
Food Science and Human Wellness
... Oral microorganisms are closely associated with various oral diseases such as dental caries, periodontal disease, and oral cancer [42]. Traditional antibiotic therapy has demonstrated limited efficacy in the clinical management of S. mutans infections, underscoring the urgent need for innovative antimicrobial and antibiofilm strategies [43]. Therefore, the effect of the T. bufonium extract against S. mutans, a key player in oral disease development, is of great significance. ...
October 2023
Microbiological Research
... Furthermore, microbial metabolites like short-chain fatty acids have demonstrated inhibitory effects on the invasion, adhesion and metastasis of colorectal tumour cells (Ref. 147). Notably, butyric acid has shown efficacy in mitigating tumour cell apoptosis, diminishing cancer cell metastasis and counteracting carcinogens by upregulating detoxification enzyme expression (Ref. ...
October 2023
Foods
... It is an indispensable process for the human body, occupying one-third of human life [2] and playing a crucial role in maintaining physical and mental health. However, sleep disorders are becoming increasingly prevalent in society, affecting 37-58% of adults [3] and causing significant harm to cognition and physical performance [4,5]. Research indicates a close association between sleep and various diseases, including cardiovascular disease [6], diabetes [7], mental disorders [8], and even mortality [9]. ...
July 2023
Microbiological Research