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Circadian unsafe effects of cardiovascular metabolic process.
This work investigated the effect of oxidized beef tallow on the volatile compositions and sensory properties of soybean meal-based Maillard reaction products (MRPs). Various tallow oxidation methods included thermal treatment (TT), enzymatic hydrolysis (ET) and enzymatic hydrolysis combined with mild thermal (ETT) treatment. Results showed that all these oxidized tallow contained more types of volatile compounds than those of untreated tallow. Moreover, the composition of almost all types of volatile substances was greatly increased with the addition of the oxidized beef tallow into the hydrolyzed soybean meal-based Maillard reaction system. More importantly, the composition of oxygen-containing heterocycles (63.89 μg/mL), sulfur-containing compounds (76.64 μg/mL), and nitrogen-containing heterocycles (19.81 μg/mL) that contribute positively to sensory properties in ETT-MRPs was found to be the highest among all the MRPs. Correlation assessment revealed that ETT was closely related to the most typical volatile products and sensory attributes, indicating this approach can effectively enhance the sensory and flavor of hydrolyzed soybean meal derived MRPs.For the good acceptance and preference of heated shrimp, characteristic flavor composition analysis was necessary. The sensory evaluation, electronic tongue, electronic nose, and gas chromatography-ion mobility spectrometry were employed in this study. After steaming or cooking, the sensory scores of Antarctic krill (KM) and white shrimp (PM) were significantly increased, and five basic tastes were remarkably changed by electronic tongue analysis. Free glycine level increased from 86.48 to 687.12 mg/100 g in PM after steaming, but no significant changes in KM. 5'-nucleotides in heated PM were higher than those in heated KM. In two kinds of shrimp, inorganic ions and lactic acids contents exhibited the decrease trends after cooking, and the response intensities of S4, S5, and S6 showed increase trends after steaming. Nonanal, benzaldehyde, (Z)-3-hexen-1-ol, 1-8-cineol and limonene were produced by thermal treatment. Therefore, characteristic flavor formation was related to thermal treatment.Dual encapsulation of β-carotene (CAT) by β-cyclodextrin (CCLD) and chitosan (CS) are prepared via self-assembly process by special addition order and concentration. CCLD and CS alone could not effectively stabilize CAT, while CAT could be encapsulated in cavity of CCLD and the inclusion complex could be further strengthened by CS, due to hydrogen-bonding between CCLD and CS via groups including NH2 and OH. The dispersion system based on dual encapsulation of CAT had outstanding shear-thinning behavior, proper pseudoplastic properties, satisfactory yield stress, excellent thermal stability and great thixotropy, illustrating high potential for 3D printing. 3D printing of CAT-encapsulated system with high-content CS on paper and bread proves its excellent extrudability and printability, with possible potential in nutrition personalization. The designed host encapsulation structure by CCLD and CS plays a guiding role in incorporating functional materials including bioactives, probiotics, enzymes, vitamins, etc., and provides a reference in innovative food technology.Mycotoxins are secondary metabolites of fungi that cause severe damage to agricultural products and food in the food supply chain. These detrimental pollutants have been directly linked with poor socioeconomic patterns and human health issues. Among the natural micropollutants, ochratoxin A (OTA) and deoxynivalenol (DON) are widely distributed in food materials. The primary occurrence of these mycotoxins is reported in almost all cereal grains and fresh agro-products. Both mycotoxins have shown harmful effects, such as nephrotoxic, hepatotoxic, and genotoxic effects, in humans due to their complex structural formation during the degradation/acetylation reaction. Smoothened Agonist cost In addition, improper preharvest, harvest, and postharvest handling tend to lead to the formation of OTA and DON in various food commodities, which allows different harmful fungicides in practice. Therefore, this review provides more insight into the distribution and toxicity of OTA/DON in the food matrix and human health. Furthermore, the interactive effects of OTA/DON with co-contaminated organic and inorganic compounds are discussed. Finally, international regulation and mitigation strategies for detoxication are critically evaluated to meet food safety and good agriculture practices.Nanomaterial-based lateral flow immunoassays (LFIAs) have been widely used for the on-site detection of genetically modified components. However, the practical applications are often limited by the complex matrix, such as in red samples. In this study, a thionine (Thi) labeling-based LFIA was developed for the first time to detect CP4-EPSPS protein. The optimal labeling concentration of Thi was 0.5 mg/mL, and the antibody could be rapidly coupled to Thi in 10 min. The visual limit of detection (vLOD) levels for transgenic soybean, sugar beet, and cotton containing the CP4-EPSPS protein reached 0.05%, 0.1%, and 0.1%, respectively, and had no interference from other proteins. After storage at 4 °C for three months, the LFIA sensitivity remained unchanged and showed good stability. This method could be used to screen and detect a variety of transgenic crops containing the CP4-EPSPS protein, and the results were consistent with the current standard assay. This study pioneered the development of an immunochromatographic method using Thi as a marker and applied it to the detection of the CP4-EPSPS protein in herbicide-tolerant transgenic crops. This provides a new method for the rapid immunoassay of Thi as a dye and has good prospects for practical application.This work aimed to investigate how pulsed electric field (PEF) technology as an alternative to enhance the enzymatic hydrolysis of soybean isoflavone glycosides (SIG). To achieve it, the effect of PEF treatment on the activity, kinetics, thermodynamics and structure of β-glucosidase (β-GLU) were evaluated. The parameters for PEF-assisted hydrolysis of soybean isoflavone glycosides were optimized by response surface methodology. The results showed that PEF treatment increased the relative activity and catalytic efficiency of β-GLU with moderate electric field intensity. Furthermore, PEF treatment induced the secondary and tertiary structural change of β-GLU, the α-helix content increased by 4.23% and the β-fold content decreased by 3.70%. The optimum conditions for PEF treatment were established as the highest yield of isoflavone aglycones achieved 94.58%. Therefore, these results indicated that PEF treatment could be used as an efficient process to improve the β-GLU properties, converting soybean isoflavone glycoside to their aglycones form.Hydroxycinnamic acids and ethyl acetate were assessed in simulated alcohol-free wine solutions to explore the effect of phenolic acids on the aroma volatility of esters. The results showed that the phenolic acids could inhibit the volatilization of ethyl acetate, and the extent of inhibition was influenced by the concentration and structure of the phenolic compounds. The ultraviolet absorption spectra of the phenolic acids and ethyl acetate confirmed the interaction between the two compounds. The thermodynamic parameters of the interaction implied a spontaneous exothermic interaction, driven primarily by hydrophobic effects. Meanwhile, the results of the fluorescence-quenching analysis indicated electron transfer between the reactants. The quantum chemical investigations revealed negative and positive charge density distributions in the structures of ethyl acetate and the phenolic acids, respectively. These results will provide some data reference and theoretical support for further research on the effects of phenolic acid matrix on other structural esters.In this study, the ameliorative effect of water bamboo shoot (WBS) on acute alcoholism mice was investigated and potential biological compounds were explored. Results showed that extraction methods significantly affected the active substances contents and bioactivities of WBS. Principal component analysis (PCA) showed that alkali extract (NE) obtained the highest score, therefore, it was selected for further analysis. Animal experiments showed that NE demonstrated ameliorative effects on acute alcoholism mice as evident by significantly elevated activities of dehydrogenase (alcohol dehydrogenase, acetaldehyde dehydrogenase) and antioxidant enzymes (superoxide dismutase, glutathione peroxidase, catalase), whereas significantly reduced the levels of aminotransferase (alanine aminotransferase, aspartate aminotransferase) in serum. The potential bioactive activity compounds of NE were explored by UPLC-MS/MS and bioinformatics analysis. Butyl isobutyl phthalate vanillin, ferulic acid methyl ester might be the major compounds in NE on alleviating acute alcoholism. These results indicated that WBS possesses potential ameliorating effect on acute alcoholism.Potassium bromate, also reported as a carcinogenic agent, commonly functions to improve flour in the baking industry to increase bread volume. In this study, a green and novel preconcentration and microextraction method, termed as vortex assisted liquid-liquid microextraction combined with UV-Vis spectrophotometry was developed and utilized for trace determination of Potassium Bromate in food samples. Furthermore, various chemometric methods have been used. Under optimum conditions, the linearity range was obtained in the range between 0.02 and 2 µg/mL. Using the proposed analytical approach, the detection limits and quantitation of KBrO3 were 0.02 and 0.07 µg/mL, respectively. A pre-concentration factor of 22.2 was reported. The precision of the method was evaluated in the terms of repeatability and reproducibility and expressed by the relative standard deviation; the levels of them were considerably higher than 5.07 and 4.8%. The proposed approach was applied to the determination of trace bromate in different flour products.To investigate the taste quality of gonads of Eriocheir sinensis during frozen storage, the difference in overall taste profile was determined by electronic tongue, and the contents of free amino acids and 5'-Nucleotides were measure. The results showed that the overall taste profile of samples during frozen storage could be effectively distinguished. The contents of free amino acids and 5'-Nucleotides increased with the extension of frozen storage time. The content of water-soluble substances stored at -20 ℃ was higher than those of stored at -40 and -80 ℃. In addition, taste was evaluated by equivalent umami concentrention (EUC) and taste active value (TAV). The sensory evaluation results indicated that with the extension of frozen storage time, umami, sweetness and saltiness decreased, while bitterness increased, which was inconsistent with the previous experimental results. Sensory verification experiments were carried out to prove that bitterness could inhibit umami, sweetness and saltiness. Fuzzy logic model was used to classify the taste of gonads during frozen storage, with Hypoxanthine (Hx), Lysine (Lys) and Histidine (His) as input variables and twelve flavor grades as output variables. Finally, taste was evaluated using the designed model. When the gonads were stored at -20, -40 and -80 °C, the Pearson correlation coefficients between storage time and the taste grade of gonads were 0.98, 0.99 and 0.99, respectively.
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