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Objective: In this paper, the inhibition of protein degradation in autolysis of white shrimp （Penaeus vannamei） surimi by extracts from the coelomic fluid of sea cucumber （Stichopus japonicus）, a by-product of sea cucumber processing, was studied. Methods: The protein degradation in autolysis of white shrimp was studied by SDS-PAGE assay. Furthermore, the effect of sea cucumber coelomic fluid and its extracts on white shrimp protein degradation was determined by SDS-PAGE and TCA-soluble oligopeptide assay. Results: The optimal conditions of white shrimp autolysis were incubation at pH 3.0, 50 ℃ for 2 h. The bond intensities of myosin heavy chain around （200 kDa） and actin around （44.3 kDa） decreased suggesting the protein degradation of white shrimp. The sea cucumber coelomic fluid showed inhibitory effect on protein degradation in autolysis of white shrimp. When the concentration of coelomic fluid extract of sea cucumber was in the range of 6.25%~25.00%, the protein degradation was significantly inhibited. The release of TCA-soluble oligopeptide was also significantly inhibited by coelomic fluid extract at 12.50%~25.00%. Conclusion: Sea cucumber coelomic fluid extracts possess inhibitory effect on protein degradation of white shrimp, indicating suppression of white shrimp surimi autolysis.

Simple Summary: Sea cucumbers are very sensitive to the influence of environmental factors, and will vomit their intestines and undergo tissue degradation under certain stimuli. In order to determine the effect of endogenous enzymes in the sea cucumber intestine on the body wall during body wall softening, intestine extracts and crude collagen fibers were prepared, respectively. The endogenous enzymes belonging to serine proteases were identified by gelatin zymography. The rheological property results showed that the addition of sea cucumber intestinal extracts reduced the viscosity of crude collagen fibers from 32.7 Pa·s to 5.3 Pa·s. The serine protease inhibitor phenylmethylsulfonyl fluoride inhibited the activity of intestinal extracts, and maintained the viscoelasticity of crude collagen fibers. In this paper, endogenous enzymes in sea cucumber intestinal extracts were identified as serine endopeptidases, which caused softening of the body wall. Sea cucumbers Apostichopus japonicus will vomit their intestines during certain stimulations, and the collagen of the body wall will then be degraded. To define the effect of the sea cucumber intestine extracts on the body wall, the intestinal extracts and crude collagen fibers (CCF) of sea cucumber A. japonicus were prepared. According to the gelatin zymography, the type of endogenous enzymes in intestinal extracts were mainly serine endopeptidases with optimal activities at pH 9.0 and 40 °C. According to the rheology results, the viscosity of 3% CCF decreased from 32.7 Pa·s to 5.3 Pa·s by adding intestine extracts. The serine protease inhibitor phenylmethanesulfonyl fluoride inhibited the activity of intestinal extracts and increased the viscosity of collagen fibers to 25.7 Pa·s. The results proved that serine protease in the intestinal extracts participated in the process of body wall softening in sea cucumbers. [ABSTRACT FROM AUTHOR]

The mosquito Aedes albopictus can transmit various arboviral diseases, posing a severe threat to human health. As an environmentally friendly method, sterile insect technology (SIT) is considered an alternative to traditional methods such as chemical pesticides to control Ae. albopictus. In SIT, the sterility of male mosquitoes can be achieved by γ-ray or X-ray radiation. Compared with γ-rays, X-rays are easier to obtain, cheaper, and less harmful. However, there is a lack of comparative assessment of these two types of radiation for SIT under the same controlled conditions. Here, we compared the effects of X-ray and γ-ray radiation on the sterility of Ae. albopictus males under laboratory-controlled conditions. Neither type of radiation affected the number of eggs but significantly reduced the survival time and hatch rate. The same dose of γ-rays caused a higher sterility effect on males than X-rays but had a more significant impact on survival. However, X-rays could achieve the same sterility effect as γ-rays by increasing the radiation dose. For example, X-rays of 60 Gy induced 99% sterility, similar to γ-rays of 40 Gy. In the test of male mating competitiveness, the induced sterility and the male mating competitiveness index were also identical at the same release ratio (sterile males/fertile males). At a release ratio of 7:1, nearly 80% of eggs failed to hatch. Sterile males produced by X-ray and γ-ray radiation had similar male competitiveness in competition with field males. In conclusion, a higher dose of X-rays is required to achieve the same sterility effect, compared to γ-rays. When γ-rays are not readily available, high-dose X-rays can be used instead. This study provides data supporting the selection of more suitable radiation for the field release of sterile male mosquitoes. [ABSTRACT FROM AUTHOR]

The gel properties and microstructure of scallop male gonad hydrolysates (SMGHs) were investigated by combing with κ‐carrageenan (κ‐C) and locust bean gum (LBG). It was shown that the initial elastic module of SMGHs/κ‐C 0.1 Hz got marked improvement from 202.3 Pa to 326.7 Pa and the melting temperature also increased 6°C with the addition of LBG. According to the data of low‐field nuclear magnetic resonance, the relaxation time T23 markedly reduced in SMGHs/κ‐C/LBG, representing the migration of water might result in a strong bind among SMGHs, κ‐C, and LBG. Fourier transform infrared spectroscopy showed the existence of hydrogen bonding between LBG and SMGHs/κ‐C. Low‐temperature scanning electron microscopy showed that the SMGHs/κ‐C/LBG ternary complexes possessed smaller voids and more dense network structures. These results could provide more possibilities for the application of SMGHs and polysaccharide complexes in functional hydrogel development. Novelty impact statement: We evaluated the gel and microstructure properties of ternary composite gel consisted of protein hydrolysates from male gonad of scallop (Patinopecten yessoensis) (SMGHs), κ‐carrageenan (κ‐C), and locust bean gum (LBG). The results showed that the addition of κ‐C and LBG significantly improved the gel properties of SMGHs. [ABSTRACT FROM AUTHOR]

In this study, hydrolysates of large yellow croaker (Pseudosciaena crocea) roe were prepared by trypsin (Try‐pcRHs) and papain (Pap‐pcRHs). The degree of hydrolysis (DH), molecular weight distribution and iron chelating capacity of hydrolysates were investigated. Moreover, the chelation mechanism of iron‐hydrolysates complex also was investigated by amino acid composition analysis, fourier transform infrared spectrophotometer, fluorescence spectrophotometer and ultraviolet–visible spectroscopy. These results showed that Try‐pcRHs exhibited higher iron chelating ability with the EC50 value of 0.14 mg/ml than Pap‐pcRHs, which may be due to the higher DH and content of peptide <1 KDa. Furthermore, the Asp, Glu, Ser, Pro, Ile, Phe and His in Try‐pcRHs might contribute to the chelation reaction, and the groups of ‐COOH, C=O, N‐H and C‐O were involved in chealtiong of Try‐pcRHs with iron. Therefore, Try‐pcRHs have the potential to be used as iron supplements in food industries. Practical Applications: Large yellow croaker (Pseudosciaena crocea) roes are the main by‐products in the large yellow croaker processing. Previous studies have found that protein isolates from P. crocea roes composed of vitellogenin B, vitellogenin C and vitellogenin contain a large number of serine residues. In this study, we prepared hydrolysates from large yellow croaker roes, and the results showed that trypsin‐hydrolyzed large yellow croaker roes exhibited great iron‐chelating ability and has the potential to be used as a safe and healthy iron supplements in the food industry. [ABSTRACT FROM AUTHOR]

The complex coacervation between scallop (Patinopecten yessoensis) female gonad protein isolates (SFGPIs) and sodium alginate (SA) was determined by the turbidimetric method. The impact of pH, total biopolymer concentration, biopolymer blend ratio, and various salt ionic on the mechanisms governing the complex coacervation of SFGPIs–SA complexes were also investigated. For the SFGPIs:SA ratio of 2:1 without adding NaCl, insoluble and soluble complexes were observed at pH 5.8 (pHφ1) and pH 8.2 (pHc) with the optimum biopolymer interactions appearing at pH 2.6 (pHopt). The maximum turbidity value increased with the increment of the total biopolymer concentration from 0.37 to 1.83 until attaining the critical value (0.75%). As the blend ratios rose from 1:3 to 12:1, the critical pH values (pHc, pHφ1, and pHopt) moved to higher pH. Furthermore, the addition of NaCl led to a remarkable decrease in turbidity over the whole pH region in SFGPIs–SA complexes. Moreover, monovalent ions (Na+ and K+) had the same effect on the formation of the SFGPIs–SA complex, whereas the divalent cations (Mg2+ and Ca2+) lessened the complex formation in comparison with the monovalent ions. This study offers a methodological and theoretical basis for the design of complex SFGPIs–SA systems by understanding the complex coacervation under different conditions. Practical Application: In recent years, several protein–polysaccharides complexes have been widely applied in food and biological systems. Scallop (Patinopecten yessoensis) female gonads are deemed as good marine sources for developing protein matrices on account of their high protein content and nutrients. In our study, the effects of different conditions on the mechanisms governing the complex coacervation of SFGPI–SA mixtures were investigated, and the instability of the system could be overcome by understanding the conditions for SFGPIs/SA complex formation, which have a feasible role in developing marine source‐protein as a functional food base such as kamaboko gels, can, sausage, fat substitutes, and delivery vehicles for bioactive compounds. [ABSTRACT FROM AUTHOR]

The objective of this study was to investigate the properties of ternary composite gel of scallop (Patinopecten yessoensis) protein hydrolysates (SMGHs)/κ‐carrageenan (KC)/xanthan gum (XG). The rheological properties, moisture‐distribution, molecular structure, and microstructure of SMGNs/KC/XG gels were analyzed. The results showed that the G′ value, melting temperature, and water holding capacity of SMGHs/KC/XG were higher than those of SMGHs, SMGHs/KC, and SMGHs/XG. FTIR spectrum showed the generation of hydrogen bonds between SMGHs and KC/XG, and the carboxylic acid group of XG interacts with SMGHs. Moreover, the cryo‐SEM results showed that SMGHs/KC/XG exhibited a tighter, smoother, and more aggregated microstructure than those of SMGHs, SMGHs/KC, and SMGHs/XG. These results indicate that the gel and microstructural properties of SMGHs are significantly improved by addition of KC and XG, and SMGHs/KC/XG has potential to be used as functional hydrogels for food, pharmaceutical, and biomedical applications. Practical Application: Scallop (Patinopecten yessoensis) male gonads are rich in protein and usually regarded as byproducts during adductor processing. Because of its gelation properties, scallop male gonads have potential to be used as functional hydrogels for food. The SMGHs/KC/XG ternary composite gel showed excellent gel properties, which would be potentially applied in delivery system in food and biological fields. Further study is undergoing to apply SMGHs/KC/XG to embed bioactive compounds, such as curcumin and β‐carotene. [ABSTRACT FROM AUTHOR]

BACKGROUND: Large yellow croaker (Pseudosciaena crocea) roe is the main by‐product in the processing of large yellow croaker. Previous studies have found that its protein isolates are composed of vitellogenin, as well as vitellogenin B and C, having good functional properties. (‐)‐Epigallocatechin‐3‐gallate (EGCG) is a natural antioxidant component that can be combined with protein to improve antioxidant activity and structural characteristics of protein. RESULTS: EGCG was bound with the P. crocea roe protein isolate (pcRPI) by the free radical method to prepare the conjugate. The formation of pcRPI–EGCG conjugates was confirmed by sodium dodecyl sulfate‐polyacrylamide gel electrophoresis and gel permeation chromatography, which showed that the calculated weight‐average molar masses of native‐pcRPI and pcRPI–EGCG conjugates were 86.9 and 215.3 kDa, respectively. The results of fluorescence, ultraviolet, circular and infrared spectra indicated that the conjugation of EGCG with native‐pcRPI changed the secondary and tertiary structure of native‐pcRPI. The pcRPI–EGCG conjugates exhibited higher thermal stability than native‐pcRPI. The radical scavenging and reducing power of native‐pcRPI were increased by 2.0–2.5‐ and 1.4‐fold, respectively, after the EGCG‐grafting reaction. CONCLUSION: These results indicate that the binding of pcRPI and EGCG effectively improved the antioxidant properties and structural characteristics of the pcRPI. © 2021 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Here, a novel decapeptide IVTNWDDMEK with Maillard reactivity derived from scallop Chlamys farreri mantle was identified. The structural characteristics and in vitro hepatoprotective effects of IVTNWDDMEK conjugated with ribose were further investigated. The changes in decapeptide structures were determined by ultraviolet–visible (UV–vis), Fourier transform infrared (FTIR), and atomic force microscopy (AFM), and the modification sites induced by Maillard reaction of IVTNWDDMEK and ribose were monitored by high performance liquid chromatography/tandem mass spectrometry (HPLC‐MS/MS). Maillard reaction products (MRPs) of IVTNWDDMEK‐ribose demonstrate hepatoprotective benefits through the suppression of DNA damage and apoptosis induced by oxidative stress in human HepG2 cells in addition to enhancing the antioxidant activities. Moreover, after treatment with decapeptide‐ribose MRPs, the activities of cellular antioxidative enzymes, such as catalase (CAT), superoxide dismutase (SOD), glutathione peroxidase (GSH‐Px), and glutathione reductase (GSH‐Rx) were remarkably increased, while the content of malondialdehyde (MDA) was decreased compared with H2O2‐treated group, thereby enhancing the intracellular antioxidant defenses. These findings demonstrate the potential utilization of decapeptide IVTNWDDMEK‐ribose MRPs as food antioxidants to suppress oxidative damage. Practical Application: In recent years, several food‐derived bioactive peptides and their derivatives are regarded as good dietary antioxidants for reducing oxidative stress and improving liver function. Here, a novel Maillard reactive decapeptide IVTNWDDMEK, identified from scallop mantle hydrolysates by peptidomics in the previous study was synthesized. Then, the correlation between intercellular antioxidant activities and chemical structure changes of IVTNWDDMEK‐ribose Maillard reaction conjugates was further studied. The preferable hepatoprotective activities of decapeptide IVTNWDDMEK‐ribose MRPs indicated that these MRPs could be potentially utilized as food antioxidants or additives in the production of nutritional foods. [ABSTRACT FROM AUTHOR]

This study evaluated the gel and microstructure properties of scallop (Patinopecten yessoensis) male gonads hydrolysates (SMGHs) combined with xanthan gum (XG). SMGHs/XG hydrogel matrix properties and structures were elucidated via different analysis tools such as rheometry, LF‐NMR, FTIR, AFM, and Cryo‐SEM. The addition of XG significantly improved the rheological properties of SMGHs, as indicated by 3.1‐fold G′ and 1.3‐fold melting temperature with increasing the XG dose to 5.6 mg/ml. The corresponding decrease in the T23 relaxation time from 450.3 to 365.6 ms also signified the strong binding between SMGHs and XG. SMGHs/XG also had a higher proton density (T1 and T2 weighted images) due to the higher bound and free water content of the hybrid gel systems, respectively. Additionally, the blueshift in the amide I and II bands in SMGHs/XG further indicated stronger electrostatic interactions between SMGHs and XG. Such scenarios resulted in a well‐distributed and compact network with a rougher surface of SMGHs/XG in comparison to pure SMGHs and XG, as assessed by AFM and SEM. These results suggest that SMGHs/XG gel could be a potential hybrid gel applied in the food industry. Practical Application: Scallop (Patinopecten yessoensis) male gonads are edible, but are usually discarded during processing of scallop adductor. Because of its rich nutrition and gelation properties, scallop male gonads have a potential role in developing marine source‐protein as a functional food base. The SMGHs/XG binary gel would be potentially applied in delivery system in food and biological fields. Further study is undergoing to apply SMGHs/XG binary gel to embed bioactive compounds, such as curcumin and β‐carotene. [ABSTRACT FROM AUTHOR]

Various bond disrupting agents including NaCl, GuHCl, urea, and SDS were introduced to investigate the intermolecular interactions between scallop (Patinopecten yessoensis) male gonad hydrolysates (SMGHs) and κ‐carrageenan (κ‐C), which were monitored by changes in rheological property, water distribution, conformation characterization and microstructure by using rheometer, low field‐NMR relaxometry, Fourier transform infrared (FTIR) spectroscopy, cryo‐scanning electron microscopy (cryo‐SEM), and confocal laser scanning microscopy. The results showed that the bond disrupting agents deteriorated the rheological property of SMGHs/κ‐C in a dose‐dependent manner. Indeed, at the same concentration of 2 M, NaCl deteriorated the SMGHs/κ‐C more obviously than GuHCl and urea. In addition, SMGHs/κ‐C with bond disrupting agents possessed higher relaxation times including T21 and T23, indicating the migration to free water direction of bound and free water. Moreover, the FITR results showed the red‐shift in water regions (amide A and B bands), amide I and II bands, and indicated the breakdown of hydrogen bonds and electrostatic interactions, indicating a disordered structure in SMGHs/κ‐C by various bond disrupting agents. Furthermore, cryo‐SEM results showed the change of SMGHs/κ‐C from a homogeneous network to a looser and ruptured one with larger void spaces, and indicated the disrupted and tattered microstructure of SMGHs/κ‐C by various bond disrupting agents. Additionally, SMGHs/κ‐C as well showed less aggregates stained by RITC by bond disrupting agents. These results suggest that electrostatic interactions would be mainly involved in the maintenance of SMGHs/κ‐C gel network. This study could provide theoretical and methodological basis for hydrogel products with modified gel strength and microstructure by understanding the intermolecular interactions in gel system. Practical Application: Scallop (Patinopecten yessoensis) male gonads as a high‐protein part of scallop, is usually discarded during processing despite its edibility. In recent years, scallop male gonads are regarded as good sources to develop protein matrices due to their high protein content and numerous nutrients. In this study, scallop male gonad hydrolysates (SMGHs) were obtained by trypsin‐treated process. The considerable gelation behavior of SMGHs indicated that the SMGHs could be potentially utilized as a novel thickener and additive in production of kamaboko gels, can, sausage and spread with marine flavor. [ABSTRACT FROM AUTHOR]

Sea urchin Mesocentrotus nudus, Glyptocidaris crenularis, and Strongylocentrotus intermedius gonad protein isolates (mnGPIs, gcGPIs, and siGPIs) were extracted by isoelectric solubilization/precipitation (ISP) from the defatted gonads, and their functional properties were compared. Sodium dodecyl sulfate polyacrylamide gel electrophoresis results showed the similar protein pattern between each protein isolate and defatted gonad, indicating the high efficiency of ISP processing for protein recovery. Amino acid profileconfirmed that the mnGPIs and siGPIs could be potential sources of essential amino acid in nature. As regard to functional properties, mnGPIs showed higher water‐ and oil‐ holding capacities followed bysiGPIs and gcGPIs and all protein isolates presented great foaming property. As for emulsifying activity index (EAI), mnGPIs, gcGPIs, and siGPIs showed the minimum solubility and EAI at pH 5, 3, and 4, respectively, and behaved a pH‐dependent manner. The gcGPIs revealed the highest EAI from pH 6 to 8 among the samples. In addition, circular dichroism showed increased content of β‐sheet at the expense of α‐helix and β‐turn, suggesting the structure denaturation of the protein isolates. Indeed, no statistical difference was observed between secondary structure of mnGPIs and siGPIs. Moreover, ISP processing increased free sulfhydryl content of sea urchin protein isolates, but no difference was observed among the samples. Furthermore, siGPIs revealed the highest amount of total sulfhydryl and disulfide bonds, whereas both defatted gonads and protein isolates from G. crenularis presented the maximum surface hydrophobicity. These results suggest that gonad protein isolates from three species of sea urchin possess various functionalities and therefore can be potentially applied in food system. Practical Application: Sea urchin M. nudus, G. crenularis, and S. intermedius gonads are edible, whereas the functional properties of protein isolates from sea urchin gonad remain unknown. In this case, the extraction and comparison of three species of sea urchin gonad protein isolates will not only confirm functional properties but also screen food ingredients with suitable functions. In this study, functionalities of protein isolates derived from M. nudus, G. crenularis, and S. intermedius gonads would provide potential application in bakery food and meat products or as emulsifier candidates in food system. [ABSTRACT FROM AUTHOR]

The characteristics and functional properties of gelatin obtained from Chinese giant salamander (Andrias davidianus) skin were investigated. After alkaline and acetic acid pre-treatment, yield of the gelatin by hot water extraction (60°, 8 h) was 17.63 g/100 g (wet basis), and the gelatin contained 89.46 g/100 g protein, 0.3 g/100 g fat, and 0.41 g/100 g ash (dry basis). Sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) results of the gelatin showed clear band pattern for collagen subunits,β- and α-chains. The gelatin contained 18.85% imino acids, 28.62% hydrophobic amino acids, and 19.68% essential amino acids, which is slightly lower than porcine skin gelatin (PSG). The gelatin exhibited thermo-reversible properties, with gel strength of 192.50 ± 11.47 g, rupture distance of 10.17 ± 0.20 mm, gelling temperature of 4.98°, and melting temperature of 18.04°, Emulsifying activity index (EAI) of the gelatin diminished with increasing concentrations from 10 to 40 mg/mL (p <.05), whereas the emulsifying stability index (ESI) improved significantly (p <.05). Higher concentrations (30 and 40 mg/mL) could significantly enhance the gelatin's foam expansion (FE) and foam stability (FS) (p <.05). Water absorption ability and oil absorption ability of the gelatin were 7.1 g water/g gelatin and 9.8 g oil/g gelatin, respectively. These results imply that the gelatin with good interfacial properties could potentially be used as a novel ingredient in food emulsion systems. Abbreviations: CGSS, Chinese giant salamander skin; CSG, Chinese giant salamander skin gelatin; PSG, porcine skin gelatin; EAI, emulsion activity index; ESI, emulsion stability index; FE, foam expansion; FS, foam stability; WAC, water absorption capacity; OAC, oil absorption capacity. [ABSTRACT FROM AUTHOR]

Protein isolates were recovered from scallop (Patinopecten yessoensis) gonads to develop a novel functional matrix by investigating their physiochemical and functional properties. Scallop gonad protein isolates (SGPIs) were prepared from degreased scallop gonads (DSGs) by an alkali extraction and isoelectric solubilization/precipitation (ISP) process. The protein compositions of the SGPIs were mainly vitellogenin and beta‐actin with molecular weights of 266 and 42 kDa, respectively, as determined using Nano‐liquid chromatography‐mass/mass (Nano‐LC‐MS/MS). After the ISP process, the protein solubility of the SGPIs was significantly improved, and the surface hydrophobicity of SGPIs intensely increased by 1.1‐fold, which were attributed to the exposure of aromatic residues such as phenylalanine, tyrosine, and tryptophan. However, the content of total/reactive sulfhydryl in SGPIs was decreased compared with that of DSGs. Meanwhile, the ISP process caused partial protein unfolding, as indicated by circular dichroism analysis, which exhibited a remarkable rise in the β‐sheet content with a parallel decline in the α‐helix and random coil contents (P < 0.05). SGPIs exhibited a better oil absorption capacity and foaming property than both DSGs and soybean protein isolates (SPIs). Moreover, the emulsifying capacity of SGPIs was greatly enhanced by the ISP process, which was superior to the effect of commercial SPIs and was ascribed to its favorable solubility as well as surface characteristics. Practical Application: During the processing of scallop (Patinopecten yessoensis) adductors, scallop gonad, a high‐protein part, is usually discarded as processing by‐products despite its edibility. In recent years, scallop gonads are regarded as good sources to develop protein matrices due to their high protein content and numerous nutrients. In this study, scallop gonad protein isolates (SGPIs) were isolated by isoelectric solubilization/precipitation (ISP) process. The preferable solubility, foaming property coupled with high emulsifying property of SGPIs indicated that the SGPIs could be potentially utilized as a good protein emulsifier and additives in production of kamaboko gels, hamburger patties, sausages, and pet foods. [ABSTRACT FROM AUTHOR]

In order to improve the utilization of scallop byproducts, scallop female gonad hydrolysates (SFGHs) were prepared using alcalase and ribose at a mass ratio of 1:2 and pH 7.0 (95°C, up to 12 h) to develop heterogeneous Maillard-type antioxidant and flavor compounds. The formation of Schiff's base as well as modification of the amide bands in Maillard reaction products (MRPs) were investigated using ultraviolet–visible, fluorescence, and Fourier transform infrared spectroscopy. The significant decrease of amino acid residues explained the strong Maillard reactivity of SFGHs. MRPs with enhanced ABTS+ radical scavenging capacity over SFGHs promoted the survival of HepG2 cells treated with hydrogen peroxide. Moreover, 19 new volatile compounds were produced by the reaction of SFGHs with ribose. These results suggest that SFGHs–ribose MRPs can be potentially used as antioxidants with flavor properties. Abbreviations: SFGs: scallop female gonads; SFGHs: scallop female gonad hydrolysates; ABTS: 2ʹ2-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid); BHT: butylated hydroxytoluene; Trolox: 6-hydroxy-2,5,7,8-tetramethylchroman-2-carboxylic acid; MRPs: Maillard reaction product; H2O2: hydrogen peroxide; HS-SPME/GC/MS: Headspace solid phase micro-extraction/gas chromatography/mass spectrometry. [ABSTRACT FROM AUTHOR]

In this study, cold-set large yellow croaker (Pseudosciaena crocea) roe protein isolate (pcRPI) gels were prepared by glucono-δ-lactone (GDL) at different concentrations. The 0.1% and 0.2% GDL induced pcRPI at 50 mg/mL to form cold-set gels, while pcRPI suspension with 0.4% GDL addition still showed a fluid state. The pcRPI gel induced by 0.2% GDL showed better rheological properties and its G' value was about 5.1 times than that of 0.1% GDL. In addition, pcRPI gels induced by 0.1% and 0.2% GDL showed similar water holding capacity, and 0.2% GDL-induced pcRPI gels showed a special T 2 peak in 2249.0 ms which might represent free water on the surface of the gel. Furthermore, the higher total number of junctions, vessels percentage area, and lower lacunarity indicated a denser three-dimensional network structure in pcRPI gels induced by 0.1% and 0.2% GDL. Particle size tests and AFM results further confirmed that GDL induced pcRPI to form cold-set gels by promoting the formation of protein aggregates. Therefore, 0.1–0.2% GDL are suitable to prepare pcRPI cold-set gels. These results may deepen the understanding on cold-set pcRPI gels induced by GDL. • Pseudosciaena crocea roe protein isolates (pcRPI) had potential to form cold-set gels. • 0.2% glucono-δ-lactone (GDL)-induced pcRPI gels showed good rheological properties. • The 0.1–0.2% GDL induced pcRPI gels had a dense three-dimensional network structure. • GDL-induced pcRPI gels were promoted by the formation of protein aggregates. [ABSTRACT FROM AUTHOR]

• Protein isolates (pcRPIs) and lipids (pcRLs) of large yellow croaker roes were extracted simultaneously. • The purity of pcRPIs was greater than 70% with vitellogenin, vitellogenin B and vitellogenin C as main proteins. • pcRLs were mainly composed of triglyceride with high level of EPA and DHA content. • pcRPIs exhibited better physicochemical and functional properties than pcR. • pcRPIs had the better oil holding capacity and emulsifying abilities than soy protein isolate. The objective of this study was to simultaneously obtain protein isolates and lipids from the dried powder of large yellow croaker (Pseudosciaena crocea) roes (pcRs) to achieve high-value utilization. Protein isolates and lipids were extracted simultaneously from pcRs by saline and acidic solutions. The purity of the protein isolates from the pcRs (pcRPIs) was greater than 70%, with vitellogenin, vitellogenin B and vitellogenin C as the main proteins. The lipids from pcRs (pcRLs) were mainly composed of triglycerides with high levels of EPA and DHA. The pcRPIs exhibited a higher surface hydrophobicity, water/oil holding capacity and emulsifying ability than those of the pcRs. Moreover, pcRPIs had a better oil holding capacity and emulsifying ability than soy protein isolate. These results suggest that protein isolates and lipids can be simultaneously extracted by saline and acidic solutions, and pcRPIs and pcRLs can be used as functional materials in the food industry. [ABSTRACT FROM AUTHOR]

To investigate the variation in the condition factor of the sea urchin Strongylocentrotus nudus (S. nudus), gonads were collected in May (MAY), June (JUN), and July (JUL), at the beginning (AUG-b) and end of August (AUG-e). Sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) detection of the gonads revealed an obvious enhancement of the band at about 37 kDa from July, which was identified as transforming growth factor-beta-induced protein ig-h3 (TGFBI) by nanoLC-ESI-MS/MS. Gonadal proteins were identified by isobaric tagging for relative and absolute quantitation (iTRAQ), and regulation of the identified proteins in pairs of the collected groups was observed. A total of 174 differentially expressed proteins (DEPs) were identified. Seven of the DEPs showed significant correlations with both the gonad index (GI) and protein content. These correlations included 6-phosphogluconate dehydrogenase, decarboxylating isoform X2 (6PGD), CAD protein, myoferlin isoform X8, ribosomal protein L36 (RL36), isocitrate dehydrogenase [NADP], mitochondrial isoform X2 (IDH), multifunctional protein ADE2 isoform X3, sperm-activating peptides (SAPs) and aldehyde dehydrogenase, and mitochondrial (ALDH). However, TGFBI had no correlation with gonad index (GI) or protein content. 6PGD, IDH, multifunctional protein ADE2 isoform X3, and ALDH were shown to interact with each other and might play key roles in changing the condition factor of S. nudus gonads. [ABSTRACT FROM AUTHOR]

Protein isolate of sea cucumber guts (SCGPI) was extracted from defatted power of sea cucumber guts (SCGs) by alkaline extraction and acid precipitation method. The physicochemical and functional properties of SCGPI were evaluated in comparison with those of SCGs. It was found that the SCGPI showed higher whiteness, and contained 39.5% of the essential amino acids with higher protein efficiency ratio. The functionalities of SCGPI, including solubility, water/oil holding capacity (WHC/OHC), foaming capacity (FC), and emulsifying abilities (EAI), were significantly higher than those of SCGs. SCGPI exhibited higher total sulfhydryl group, disulfide bond, β‐turns, and random coil, while less surface hydrophobicity and α‐helix than SCGs. The thermal denaturation temperature of SCGPI was 46.55°C and the microstructure of SCGPI was flaky. Moreover, OHC, FC, and EAI of SCGPI were significantly better than those of SPI. These results suggest SCGPI can be used as functional bases in the food industry. Practical applications: Sea cucumber (Stichopus japonicus) guts are the main byproducts in the sea cucumber processing, which are rich in protein. In this study, we prepared protein isolate from sea cucumber guts (SCGPI) by alkaline extraction and acid precipitation method. The results showed that SCGPI exhibited great solubility, water/oil holding capacity, foaming capacity, and emulsifying abilities. The present study demonstrates that SCGPI can be used as a functional base in the food industry. [ABSTRACT FROM AUTHOR]

The purpose of this study was to characterize the electrostatic complexation between scallop Patinopecten yessoensis male gonad hydrolysates (SMGHs) and κ -carrageenan/xanthan gum (KC/XG) within pH 12–1 at different hydrolysate/polysaccharide ratios (9:1–1:9) and to investigate the influence of pH and ratios on gelation and microstructural properties for widening the application of marine-derived source. According to the phase diagram of SMGHs/KC/XG, pH c hold a constant value around pH 8.5, pH φ1 gradually shifted from 4.2 to 2.8, and pH max fluctuated within 2.4-1.4 as ratios decreasing from 9:1–2:8. Additionally, SMGHs/KC/XG showed higher gel strength in acid condition, as decreasing pH promoted the electrostatic attractive interactions within positively charged patches in SMGHs and negatively charged sulfate and carboxyl groups in KC/XG causing more tightly packed structures formation. Moreover, decreasing ratios from 9:1 to 3:7 could further enhance the gel strength of SMGHs/KC/XG, ascribing to the stronger gelation ability of polysaccharides and enough neutralization. Moreover, SMGHs/KC/XG exhibited well-organized microstructures with smaller pore sizes, denser and more homogeneous networks at more acid domains, supporting stronger gel strength. Therefore, this study provides theoretical and methodological basis for designing novel SMGHs/KC/XG hydrogels with considerable gel strength and microstructures through understanding the complex coacervation at different pH and ratios. • pH and ratio largely regulate turbidity changes of SMGHs/KC/XG complexes. • pH c exhibits ratio-independent, and pH φ1 , pH max exhibit ratio-dependent behaviors. • Higher KC/XG proportion supports stronger gel strength in soluble phases. • More SMGHs/KC/XG neutralization promotes gel formation in insoluble coacervate phase. • SMGHs/KC/XG exhibits well-organized and compact networks at acid condition. [ABSTRACT FROM AUTHOR]

Gel properties of hydrogel-forming by Ala-Lys dipeptide (AK) and iota-carrageenan (ι-C) were investigated by rheological behavior, fourier transform infrared analysis, cryo-scanning electron microscopy, low field-NMR relaxometry and magnetic resonance imaging. Iota-carrageenan was changed from a liquid to a gel with the addition of AK, and the existence of AK significantly increased the storage modulus (G') of ι-C from 590.4 to 1077.8 Pa. In the ι-C/AK gel, the blue-shift of O H stretching and water deformation were observed, meanwhile, the presence of amide I band at 1682 cm−1 was observed. The network of ι-C/AK gel showed a dense honeycomb structure with flocculating continuous phase and rough entanglement morphology. After adding AK, the water free in the pores of ι-C entered the ι-C/AK gel matrix, and the binding capacity of bound water was enhanced. These scenarios proved that the AK as the cationic dipeptide could control the conversion of negatively charged ι-C from an original random structure to a helical structure due to electrostatic interactions and hydrogen bonds. This study provides a new opportunity for the peptides into carbohydrate-based gel matrices, which could provide insights for the further application of ι-C/AK gels in the fields of food industry, tissue engineering and drug delivery. • AK dipeptide enhanced the gel properties of iota-carrageenan. • Electrostatic interactions was the main force in AK/ ι-C gel. • The hydrogen bond stabilized the AK/ι-C gel structure. • AK induced regular and homogenous network structure in the ι-C gel. [ABSTRACT FROM AUTHOR]

Seafood traceability is an important means of ensuring the quality of local seafood. Jellyfish are an important edible resource with a large yield on a global scale. Different species of pickled jellyfish, a traditional Chinese food, cannot be differentiated solely from the appearance of the product due to its special processing methods. In this paper, two species of jellyfish, R. esculentum and S. meleagris , were identified by PCR-RFLP technique. The genetic identification of the jellyfish R. esculentum and S. meleagris was based on PCR amplification of a common 651 bp fragment of the 16S rRNA gene, followed by digestion of four restriction enzymes, Hind III, Hpa I, Xho I and Dra I, respectively. The results showed that the two species of fresh jellyfish could be identified clearly, as could the pickled R. esculentum. To verify this result, PCR-RFLP was applied to authenticate four kinds of commercial pickled jellyfish. The electrophoretogram clearly showed that R. esculentum and S. meleagris were easily and accurately authenticated. This PCR-RFLP system has the potential to become an effective method for identifying the jellyfish products from Liaoning Province of China. • Seafood traceability is an important means to ensure the quality of local featured seafood. • Jellyfish is an important edible resource as palatable food for thousands years. • Fresh jellyfish must be processed into dry goods sales, known as pickled jellyfish. • PCR-RFLP method have high sensitivity and validity for provenance identification. [ABSTRACT FROM AUTHOR]

• pH and ratio largely governed turbidity changes of SMGHs/ κ -C complexes. • pH c exhibited ratio-independent, and pH φ1 , pH max exhibited ratio-dependent behaviors. • SMGHs aggregates and agglomerated SMGHs/ κ -C support the gel strength at acid pH. • SMGHs/ κ -C at acid pH had greater interaction with water to support the gel formation. • SMGHs/ κ -C formed a denser network at acid pH with stronger gel strength. The electrostatic complex coacervation between scallop Patinopecten. yessoensis male gonad hydrolysates (SMGHs) and κ -carrageenan (κ -C) were monitored by using turbidimetry at various pH (1–12) and biopolymer mixing ratio (9:1–1:9). The pH c exhibited ratio-independent behavior, and pH φ1 , pH max exhibited ratio-dependent behavior, respectively. The decreasing ratio enhanced the gel strength of SMGHs/ κ -C at higher pH while inversely at lower pH, ascribing to more SMGHs aggregates and stronger neutralization between positively charged patches in SMGHs and κ -C at lower pH and higher ratio. Moreover, SMGHs/ κ -C gel at acid condition exhibited lower relaxation times (T 21 and T 23). Furthermore, the rheological and relaxation time T 2 data were well associated with microscopy images which indicated that SMGHs/ κ -C gel showed a well-distributed network structure at more acidic domains, supporting stronger gel rigidity and water-holding capacity. [ABSTRACT FROM AUTHOR]

• Complex coacervation of SMGHs/ κ -C is largely governed by NaCl/KCl. • pH c and pH φ1 exhibited salt-dependent behaviors. • Optical density of SMGHs/ κ -C was regulated by salt-enhanced and -reduced effect. • Salt addition enhanced SMGHs/ κ -C gels mainly driven by electrostatic forces. • SMGHs/ κ -C showed more flocculation, larger pore and thicker network wall with salt. The complex coacervation between scallop Patinopecten yessoensis male gonad hydrolysates (SMGHs) and κ -carrageenan (κ -C) as influenced by ionic strength (NaCl and KCl) were monitored by using turbidimetric analysis at pH 1–12. The optical density of SMGHs/ κ -C complexes initially increased at lower ionic strength (0–0.5 M) whereas decreased at higher ionic strength (0.5–1.5 M) as a result of the salt-enhanced and salt-reduced effect, respectively. Both of pH c and pH φ1 exhibited ionic strength-dependent behavior that firstly shifted to acidic pH followed by an increase as salt increasing. Moreover, salt addition strongly promoted the gelation of SMGHs/ κ -C which was mainly driven by electrostatic forces, as reflected by increasing storage modulus G' from 3621 to 6559 Pa, 2681–25631 Pa at 0.1 Hz and decreasing T 23 relaxation time from 349.10 to 296.89 ms, 241.07–186.89 ms by 0–0.5 M NaCl/KCl, respectively. Furthermore, the rheological and relaxation time T 2 data were well associated with microscopy images that SMGHs/ κ -C gels with NaCl/KCl showed a denser network with more flocculation formation and larger pore sizes with thicker network wall, especially in KCl group, which indeed supported the gel elasticity. Taken together, this study could provide theoretical and methodological basis for new functional hydrogel products with modified gel strength and microstructure by understanding the complex coacervation in gel system. [ABSTRACT FROM AUTHOR]

Zika virus (ZIKV), which belongs to the Flavivirus family, is mainly transmitted via the bite of Aedes mosquitoes. In newborns, ZIKV infection can cause severe symptoms such as microcephaly, while in adults, it can lead to Guillain‒Barré syndrome (GBS). Due to the lack of specific therapeutic methods against ZIKV, the development of a safe and effective vaccine is extremely important. Several potential ZIKV vaccines, such as live attenuated, inactivated, nucleic acid, viral vector, and recombinant subunit vaccines, have demonstrated promising outcomes in clinical trials involving human participants. Therefore, in this review, the recent developmental progress, advantages and disadvantages of these five vaccine types are examined, and practical recommendations for future development are provided., (© The Author(s) 2024. Published by Oxford University Press on behalf of FEMS.)

Involvement of DNA in gelation and microstructural properties of scallop ( Patinopecten yessoensis ) male gonad hydrolysates (SMGHs) and corresponding hybrid gel with κ-carrageenan (SMGHs/κ-C) was studied using DNase pretreatment. Although DNase pretreatment significantly transformed SMGHs from weak gels to liquid, it made SMGHs have a superior synergistic effect on gel formation with κ-C by evidence of 2.7-fold G ' and 1.1-fold melting temperature. However, the relaxation time ( T 21 and T 23 ), functional groups, and flocculation behavior were comparable between SMGHs/κ-C and SMGHs/DNase/κ-C. Moreover, SMGHs/DNase/κ-C exhibited a denser network with more numerous patches and larger void spaces. These results suggest that DNA contributes to the gel formation of SMGHs whereas restricts more cationic peptides in SMGHs to bind sulfate groups in κ-C during gel formation.

Acute stress impairs recall memory through the facilitation of long-term depression (LTD) of hippocampal synaptic transmission. The endogenous opioid system (EOS) plays essential roles in stress-related emotional and physiological responses. Specifically, behavioral studies have shown that the impairment of memory retrieval induced by stressful events involves the activation of opioid receptors. However, it is unclear whether signaling mediated by μ-opioid receptors (μRs), one of the three major opioid receptors, participates in acute stress-related hippocampal LTD facilitation. Here, we examined the effects of a single elevated platform (EP) stress exposure on excitatory synaptic transmission and plasticity at the Schaffer collateral-commissural (SC) to CA1 synapses by recording electrically evoked field excitatory postsynaptic potentials and population spikes of hippocampal pyramidal neurons in anesthetized adult mice. EP stress exposure attenuated GABAergic feedforward and feedback inhibition of CA1 pyramidal neurons and facilitated low-frequency stimulation (LFS)-induced long-term depression (LTD) at SC-CA1 glutamatergic synapses. These effects were reproduced by exogenously activating μRs in unstressed mice. The specific deletion of μRs on GABAergic neurons (μR GABA ) not only prevented the EP stress-induced memory impairment but also reversed the EP stress-induced attenuation of GABAergic inhibition and facilitation of LFS-LTD. Our results suggest that acute stress endogenously activates μR GABA to attenuate hippocampal GABAergic signaling, thereby facilitating LTD induction at excitatory synapses and eliciting memory impairments.

Although cilia loss and cell transformation are frequently observed in the early stage of tumorigenesis, the roles of cilia in cell transformation are unknown. In this study, disrupted ciliogenesis was observed in cancer cells and pancreatic cancer tissues, which facilitated oncogene-induced transformation of normal pancreatic cells (HPDE6C7) and NIH3T3 cells through activating the mevalonate (MVA) pathway. Disruption of ciliogenesis up-regulated MVA enzymes through β catenin-T cell factor (TCF) signaling, which synchronized with sterol regulatory element binding transcription factor 2 (SREBP2), and the regulation of MVA by β-catenin-TCF signaling was recapitulated in a mouse model of pancreatic ductal adenocarcinoma (PDAC) and human PDAC samples. Moreover, disruption of ciliogenesis by depleting Tg737 dramatically promoted tumorigenesis in the PDAC mouse model, driven by Kras G12D , which was inhibited by statin, an inhibitor of the MVA pathway. Collectively, this study emphasizes the crucial roles of cilia in governing the early steps of the transformation by activating the MVA pathway, suggesting that statin has therapeutic potential for pancreatic cancer treatment., (© 2018 Deng et al.)