Collagenases can hydrolyze collagen to produce bioactive peptides, but their low activity limits industrial application. This study aimed to identify an efficient collagenase and construct a high-level expression system...Collagenases can hydrolyze collagen to produce bioactive peptides, but their low activity limits industrial application. This study aimed to identify an efficient collagenase and construct a high-level expression system for fish scale biovalorization. A new collagenase (LsCol) from Lysinibacillus sp. was identified using deep-learning-based computational tools CLEAN and DLKcat, and its high-level expression in Bacillus subtilis was achieved through a combination of strain engineering strategies. The engineered strain produced an extracellular collagenase activity of 21,080.6 U/mL in fed-batch fermentation. LsCol hydrolyzed gelatin, Pz peptide and insoluble type I collagen. LsCol preferentially cleaved Hyp-Gly peptide bonds within Gly-Pro-Hyp repeat units of collagen. LsCol efficiently degraded fish scales collagen into low molecular weight peptides (< 500 Da, accounting for 73.0%) and produced collagen tripeptides (CTP) and Gly-Pro-Hyp (GPH) with yields of 26.5% and 5.75%, respectively. This study provides an effective way for collagenase production and biovalorization of fish scales.
The widespread accumulation of plastic waste has become a major global environmental concern due to its harmful impacts on ecosystems and human health. Consequently, there is growing interest in developing renewable and...The widespread accumulation of plastic waste has become a major global environmental concern due to its harmful impacts on ecosystems and human health. Consequently, there is growing interest in developing renewable and biodegradable alternatives to conventional petroleum-based plastics. In this study, cellulosic residue from soyhulls (SCR), an underutilized agricultural byproduct, was used to produce biodegradable packaging films. As cellulose films have inherent functional limitations, different proteins (gluten, soy protein isolate, whey protein isolate, and zein) were incorporated into the cellulose matrix to enhance film performance. Results show that protein incorporation significantly increased tensile strength, from 6.30 ± 0.60 MPa for the pure SCR film to 16.22 ± 0.64-32.65 ± 1.07 MPa for the cellulose-protein composite films. Protein incorporation increased water vapor permeability, except for zein, which reduced it from 0.9 ± 0.3 to 0.68 ± 0.05 x 10 g.msPa, due to its relatively hydrophobic nature. The SCR-protein films also exhibited enhanced UV-blocking and biodegradability and extended the shelf life of raspberries by 2 additional days compared to conventional plastic films. Overall, these findings demonstrate that combining soyhull-derived cellulose with different proteins improves the mechanical, barrier, optical, and biodegradation properties of cellulose-protein composite films. The outcome highlights the potential of low-value agricultural byproducts for developing biodegradable packaging materials with enhanced performance.
β-Lactoglobulin (β-Lg) is the major allergenic protein in whey, and enzymatic hydrolysis effectively reduces its antigenicity. However, the effects of different proteases on the structure, functionality, flavor, and anti...β-Lactoglobulin (β-Lg) is the major allergenic protein in whey, and enzymatic hydrolysis effectively reduces its antigenicity. However, the effects of different proteases on the structure, functionality, flavor, and antigenicity of whey protein isolate (WPI) under comparable degrees of hydrolysis remain insufficiently understood. In this study, WPI was hydrolyzed using alkaline protease, Flavourzyme, trypsin, and chymotrypsin, and its structural characteristics, techno-functional properties, bitterness responses, and residual antigenicity were compared. The results showed that protease type markedly affected the hydrolysis pathway and product composition of WPI, thereby regulating conformational changes, interfacial functionality, and taste profiles. Limited hydrolysis reduced antigenicity while improving emulsifying and foaming properties. Flavourzyme-treated samples showed lower bitterness and bitter-aftertaste responses. Molecular dynamics simulations suggested that β-Lg-IgG binding may involve multiple potential hotspot residues, providing a molecular-level explanation for antigenicity differences among protease-derived hydrolysates. This study provides a theoretical basis for preparing whey protein hydrolysates with reduced antigenicity and bitterness.
This study aims to evaluate potato protein (PP) as a substitute for egg white protein (EWP) in vegan formulations. Fruit flours, including orange peel, pineapple peel, and pineapple core, were incorporated to assess thei...This study aims to evaluate potato protein (PP) as a substitute for egg white protein (EWP) in vegan formulations. Fruit flours, including orange peel, pineapple peel, and pineapple core, were incorporated to assess their effects on the techno-functional and textural properties, and on the antioxidant potential of plant-based products. Fruit flours improved the performance of PP-based emulsions. More negative zeta potential values and an increased emulsifying stability index were observed in flour-containing formulations. A significant increase in the hardness parameter of the PP-based formulations containing fruit flour was observed, correlated with the higher water-holding capacity. Although fruit flours increased the phenolic content, the enhancement of antioxidant activity was dependent on the fruit flour. Colorimetric analysis showed protein source- and flour-dependent effects, with lower CIELAB values in PP-based samples. Overall, this work highlights the potential of PP and fruit flours for developing functional and sustainable plant-based food products.
Spinach (Spinacia oleracea L.) is a nutrient-dense leafy vegetable, yet its high soluble oxalate content restricts safe consumption. Pulsed electric field (PEF) technology was evaluated as a pre-treatment to reduce oxala...Spinach (Spinacia oleracea L.) is a nutrient-dense leafy vegetable, yet its high soluble oxalate content restricts safe consumption. Pulsed electric field (PEF) technology was evaluated as a pre-treatment to reduce oxalates in two spinach varieties, Pusa Vilayati Palak (PVP) and Spinach All Green (SAG). Whole leaf stacks (20 g) were immersed in phosphate buffer and treated in a cylindrical chamber with parallel electrodes at 80 mm gap using 100 μs square pulses of 0.9-2.4 kV/cm, 5-12.48 Hz for 2 s, followed by soaking in isotonic solution (1:10 w/v) for 6 h. Oxalate reductions were 65.44% in PVP and 60.78% in SAG, compared to 39.26-42.15% with soaking alone. Viable electroporation was achieved with 12-25 pulses of 1.5-2.1 kV/cm for PVP and 17-25 pulses at 1.8-2.4 kV/cm for SAG. Electrolyte leakage, temperature, leaf firmness, phenolic content, and antioxidant activity remained unaffected, showing that PEF-assisted soaking is effective for producing safe, low-oxalate spinach.
Deep eutectic solvents (DESs) from matrine and caprylic acid were constructed herein and used to extract curcuminoids from Curcuma longa. The DESs displayed excellent extraction efficiency that can be comparable to those...Deep eutectic solvents (DESs) from matrine and caprylic acid were constructed herein and used to extract curcuminoids from Curcuma longa. The DESs displayed excellent extraction efficiency that can be comparable to those with commonly used harmful organic solvents. The curcuminoids possessed high stability in the extract, which provided good anti-oxidant ability. Moreover, the extract was further used without any separation or purification process to develop biofilm that showed excellent anti-bacterial ability against E. coli and S. aureus, which was resulted from both components of DES. The prepared biofilm was thus successfully applied on strawberry preservation, where much better texture and appearance and lower weight loss of strawberry were observed as compared to those without preservation. The work provides a simple strategy to prepare bio-active film with the extract from natural herbs by bio-active ingredients based DES that acted as both extractant and bioactivity enhancer.
Iron and zinc deficiencies remain major nutritional challenges in populations dependent on wheat-based diets. This study evaluated pre-milling fortification of wheat grains with iron and zinc at Fe:Zn levels of 164:82, 3...Iron and zinc deficiencies remain major nutritional challenges in populations dependent on wheat-based diets. This study evaluated pre-milling fortification of wheat grains with iron and zinc at Fe:Zn levels of 164:82, 329:164, and 494:247 mg/kg (FWWF1, FWWF2, and FWWF3, respectively) prior to stone milling and assessed the physicochemical, rheological, storage, and chapati-making properties of whole wheat flour (WWF). The highest fortification level (FWWF3) increased iron and zinc contents from 3.62 to 10.50 mg/100 g and from 2.80 to 7.19 mg/100 g, respectively. Fortification had minimal effects on flour quality, with water absorption increasing slightly from 76.1% to 77.6% and dough stability from 1.7 to 1.9 min. Chapati quality remained unaffected, with overall sensory scores of 48.38 and 48.22 for the control and FWWF3, respectively. Grain staining confirmed enhanced iron and zinc retention in the embryo and aleurone layers. At FWWF3, iron and zinc bioaccessibility increased from 0.41% to 2.33% and from 0.04% to 0.48%, respectively. These findings demonstrate that pre-milling fortification enhances mineral content and bioaccessibility while maintaining the techno-functional properties, storage stability, and chapati-making quality of WWF.
Shanlan upland rice (Oryza sativa L.) is a traditional landrace native to Hainan Province, recognized for its exceptional nutritional quality. However, its broader adoption remains constrained by low yield potential unde...Shanlan upland rice (Oryza sativa L.) is a traditional landrace native to Hainan Province, recognized for its exceptional nutritional quality. However, its broader adoption remains constrained by low yield potential under traditional rainfed cultivation. Although flooded cultivation can enhance rice yield, its effects on grain quality, particularly nutritional quality, remain unclear. Here, we evaluated the feasibility of flooded cultivation by assessing grain yield, appearance and milling qualities, and metabolites associated with nutritional quality in 26 Shanlan upland rice varieties grown under rainfed and flooded conditions. Flooded cultivation significantly increased grain yield and improved both appearance and milling qualities. However, flooded cultivation reduced the accumulation of several health-promoting metabolites, including vitamins, anthocyanins, and phenylpropanoids, indicating a diminished nutritional quality. These results provide metabolite-level evidence for a trade-off between productivity and nutritional value under contrasting water management strategies. Optimized water management and appropriate varietal selection are therefore essential to optimize grain yield, while maintaining nutritional quality in Shanlan upland rice.
Freezing and thawing are widely employed in meat preservation, yet meat quality is often compromised because muscle microstructure is irreversibly damaged by ice crystal formation and recrystallization. Lipid and protein...Freezing and thawing are widely employed in meat preservation, yet meat quality is often compromised because muscle microstructure is irreversibly damaged by ice crystal formation and recrystallization. Lipid and protein oxidation, protein denaturation, and metabolic changes are subsequently accelerated, leading to pronounced quality change. In this review, the physicochemical mechanisms by which ice crystals induce structural and biochemical change are elucidated, and the synergistic relationship between oxidative reactions and protein degradation is emphasized. Innovative freezing and thawing technologies, together with antifreeze agents, are also summarized, as their abilities to regulate ice crystal formation, minimize structural injury, suppress oxidation, and stabilize protein conformation have been demonstrated. By clarifying the mechanisms through which ice crystals induced damage leads to quality deterioration and the associated mitigating effects of these technologies, this review is expected to provide theoretical and technical support for quality maintenance and sustainable development in the frozen meat industry.
C-phycocyanin (C-PC) exhibits diverse foaming properties under acidic pH conditions (5.6-2.0), but the relationship between pH-induced structural changes and air-water interfacial properties is unclear. At pH 5.6 and 5.0...C-phycocyanin (C-PC) exhibits diverse foaming properties under acidic pH conditions (5.6-2.0), but the relationship between pH-induced structural changes and air-water interfacial properties is unclear. At pH 5.6 and 5.0, C-PC proteins remained segregated, forming a relatively denser interfacial layer with typical strain hardening during the compression of the interface. At pH 4.0 and 3.0, C-PC proteins formed large aggregates (100-500 nm) and exhibited Pickering-like characteristics. As surface hydrophobicity increased, the foaming capacity increased to ∼100%. At pH 2.0, a mixture of segregated proteins and smaller aggregates (30-50 nm) showed the highest adsorption rate and the highest interfacial modulus, which resulted in a foaming capacity of 147%. This study theoretically understands the pH-induced changes in protein structure and aggregate states, and illustrates how these changes result in the excellent foaming properties. It also expands the application of C-PC as a functional alternative protein in high-efficiency foaming agents.
Phenolic lipids (PLs) represent a distinctive class of amphiphilic biomolecules that integrate structural versatility of lipid scaffolds with reactive functionalities of phenolic groups. This dual chemical nature endows...Phenolic lipids (PLs) represent a distinctive class of amphiphilic biomolecules that integrate structural versatility of lipid scaffolds with reactive functionalities of phenolic groups. This dual chemical nature endows PLs with exceptional physicochemical and biological adaptability, positioning them at the interface of food, pharmaceutical, and biomedical sciences. Although individual studies have reported their antioxidant, antimicrobial, and therapeutic properties, a systematic synthesis of current knowledge on their natural occurrence, extraction, chemical synthesis and pharmacokinetic profiles remains lacking. This review aims to address this gap by critically evaluating available data and providing a holistic perspective to guide future research. Furthermore, the review delineates design principles for tailoring PLs toward targeted functionalities, from stabilizing lipid-based food matrices to serving as customizable bioactives in drug delivery and health-promoting formulations. By integrating chemical, functional, and biological perspectives, this work establishes a conceptual framework for advancing PLs from niche biochemical curiosities to next-generation multifunctional materials.
This study systematically examined the dynamic changes of aggregation and unfolding of whey protein isolate (WPI), determining optimal conditions of 80 °C, 80 min. Based upon these findings, WPI-maltodextrin (WPI-MD) con...This study systematically examined the dynamic changes of aggregation and unfolding of whey protein isolate (WPI), determining optimal conditions of 80 °C, 80 min. Based upon these findings, WPI-maltodextrin (WPI-MD) conjugates were synthesized. FT-IR results revealed that a new peak (CN) appeared at 1545 cm, which indicating covalent binding between WPI and MD. Notably, the WPI-MD conjugates exhibited enhanced functional attributes. Furthermore, this conjugate was used as the wall material to prepare LCEO microcapsule. The results showed that the microcapsules based on WPI-MD conjugates outperformed pure MD in encapsulation efficiency (EE), microstructure, antibacterial and antioxidant properties. In addition, the sustained-release behavior study in the food model showed that the microcapsules could effectively slow down the release of the core material, showing excellent controlled release performance. In summary, controlled wet-heat Maillard glycosylation successfully produced WPI-MD conjugates, enabling microcapsules with high EE, functional activity, and sustained release, supporting food industry applications as functional carriers.
Cold plasma (CP) is an innovative processing technology that effectively preserves product quality. This study applies CP to noni juice and evaluates its effects on flavor and bioactive compounds. CP reduced PPO activity...Cold plasma (CP) is an innovative processing technology that effectively preserves product quality. This study applies CP to noni juice and evaluates its effects on flavor and bioactive compounds. CP reduced PPO activity of noni juice by 22% and increased POD activity by 60%. Total phenolic content increased from 713.18 to 848.12 μg GAE/mL and total flavonoid content peaked at 554.67 μg RE/mL under CP-treatment at 50 V. In contrast, iridoid content remained stable at approximately 1044.13 μg CAT/mL across all treatments. Metabolomics analysis revealed significant compositional alterations in noni juice, with marked increases observed in various flavonoids, terpenoids, and amino acids. Notably, HS-SPME-GC-MS analysis revealed a reduction in off-flavor fatty acids and a increase in esters such as methyl octanoate, methyl decanoate, etc., leading to improved flavor. Overall, CP significantly improved the flavor characteristics of noni juice and concurrently enhanced various bioactive compounds, thereby strengthening its potential for industrial application.
Apocynum venetum is a perennial shrub valued for its flavonoid-rich tea and medicinal properties. However, systematic evaluation of regional variation and hot-water brewing effects on flavonoid content and bioactivity re...Apocynum venetum is a perennial shrub valued for its flavonoid-rich tea and medicinal properties. However, systematic evaluation of regional variation and hot-water brewing effects on flavonoid content and bioactivity remains limited. This study analyzed leaves from multiple regions as unprocessed tea (PT), brewed infusion (TS), and residues (TG) for flavonoid content, extraction efficiency, antioxidant activity, and metabolomic profiles. Shandong samples (P7, P6) exhibited higher total flavonoid contents (66.2, 68.6 mg/g) and extraction efficiencies (59.1%, 58.8%), with P7 exhibiting the strongest antioxidant activity. Metabolome analysis identified flavonoids as dominant metabolites, with phellodensin E enriched in infusions. KEGG enrichment revealed significant upregulation of quercetin-3-O-sulphate. In vivo bioactivity assays demonstrated that phellodensin E (20-25 μg/mL) and quercetin-3-O-sulphate (20 μg/mL) markedly reduced yolk-sac oxidative markers and neutrophil counts (P < 0.001), confirming strong antioxidant and anti-inflammatory effects. Overall, hot-water brewing provides a metabolomic basis for health-beneficial transformations in A. venetum tea.
Intestinal diseases, encompassing conditions like inflammatory bowel disease, irritable bowel syndrome, and colorectal cancer, represent a significant global health burden. Their pathogenesis is intricately linked to gut...Intestinal diseases, encompassing conditions like inflammatory bowel disease, irritable bowel syndrome, and colorectal cancer, represent a significant global health burden. Their pathogenesis is intricately linked to gut microbiota dysbiosis, which disrupts intestinal barrier integrity and immune homeostasis. Probiotics, as live beneficial microorganisms, have emerged as promising therapeutic agents to restore gut ecological balance and alleviate disease symptoms. This review comprehensively synthesizes current knowledge on the multifaceted mechanisms of action of probiotics against intestinal diseases. It delves into their ability to regulate gut microbial composition, strengthen the intestinal barrier, modulate immune and inflammatory responses, influence host-microbe co-metabolism (e.g., SCFAs, bile acids, tryptophan), and alleviate oxidative stress. Furthermore, it evaluates their clinical applications across a spectrum of intestinal disorders and discusses emerging strategies such as engineered probiotics and postbiotics. Probiotics exert their beneficial effects through a complex interplay of mechanisms, including competitive exclusion of pathogens, production of antimicrobial compounds, and immunomodulation. Preclinical models demonstrate their considerable potential in ameliorating disease-specific pathologies by restoring microbial balance and enhancing gut barrier function. Future perspectives highlight the potential of precision interventions via strain synergy optimization, genetic engineering, and harnessing microbial metabolites, positioning probiotics as next-generation, targeted therapeutics for intestinal health management.
Native guar germ protein isolates (GGPI) were modified with atmospheric cold plasma (ACP at 20 kV) and superheated steam (SHS at 130 °C) for 5 or 10 min to produce a highly concentrated emulsion for a hybrid frozen desse...Native guar germ protein isolates (GGPI) were modified with atmospheric cold plasma (ACP at 20 kV) and superheated steam (SHS at 130 °C) for 5 or 10 min to produce a highly concentrated emulsion for a hybrid frozen dessert. SEM showed that 5 min of ACP increased surface roughness, while 10 min created larger cavities with uneven surfaces in GGPI powder. The BET analysis confirmed that extended SHS treatment caused agglomeration and reduced porosity and surface area. However, the ACP-10 min treated GGPI emulsion had the highest packing density and nearly uniform droplet sizes. All GGPI emulsions demonstrated pseudoplastic and weak frequency-dependent behaviour. The structural recovery rate of all GGPI emulsions was greater than 89%, indicating superior thixotropic behaviour. Oral tribology analysis revealed that the hybrid frozen dessert containing ACP-5 min treated GGPI exhibited friction factors comparable to those of the milk cream-based frozen dessert at varying sliding speeds.
Aroma is a comprehensive sensory effect formed by the complex interaction of various volatile molecules, but there is still lack of effective methods for revealing the interactions of aroma compounds. In this study, tota...Aroma is a comprehensive sensory effect formed by the complex interaction of various volatile molecules, but there is still lack of effective methods for revealing the interactions of aroma compounds. In this study, totally 24 aroma-active compounds were identified from essential oils of Magnolia biondii, and were classified into spicy/woody and floral/fruity groups. Cluster analysis of molecular docking energies suggested the presence of distinct binding patterns. Ten key aroma compounds were identified through ROAV analysis and omission tests. Sensory interaction analyses indicated that the cross-category combinations exhibited mainly additive (50%) or masking effects (45.8%), and only β-pinene and linalool showed strong synergistic effect. It was found that structural complementarity was highly associated with interaction effects, and spicy/woody and floral/fruity compounds tended to bind to the TM3-TM5-TM6 and TM2-TM3 regions of OR1A1, respectively. A novel proposed method, binding energy ratio (RBE), was established to predict sensory interactions from dual-ligand docking data.