10 results on '"Cai, Luyun"'
Search Results
2. Thawing of Frozen Hairtail (Trichiurus lepturus) with Graphene Nanoparticles Combined with Radio Frequency: Variations in Protein Aggregation, Structural Characteristics, and Stability
- Author
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Tian, Fang, primary, Chen, Wenyuchu, additional, Gu, Xiaohan, additional, Guan, Weiliang, additional, and Cai, Luyun, additional
- Published
- 2024
- Full Text
- View/download PDF
3. Improving the biological activities of astaxanthin using targeted delivery systems.
- Author
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Cai, Luyun, Gan, Miaoyu, Regenstein, Joe M., and Luan, Qian
- Subjects
- *
ASTAXANTHIN , *BIOLOGICAL systems , *TREATMENT effectiveness , *BIOAVAILABILITY - Abstract
The antioxidant and anti-inflammatory properties of astaxanthin (AST) enable it to protect against oxidative stress-related and inflammatory diseases with a range of biological effects. These activities provide the potential to develop healthier food products. Therefore, it would be beneficial to design delivery systems for AST to overcome its low stability, control its release, and/or improve its bioavailability. This review discusses the basis for AST's various biological activities and the factors limiting these activities, including stability, solubility, and bioavailability. It also discusses the different systems available for the targeted delivery of AST and their applications in enhancing the biological activity of AST. These include systems that are candidates for preventive and therapeutic effects, which include nerves, liver, and skin, particularly for possible cancer reduction. Targeted delivery of AST to specific regions of the gastrointestinal tract, or more selectively to target tissues and cells, can be achieved using targeted delivery systems to increase the biological activities of AST. [ABSTRACT FROM AUTHOR]
- Published
- 2024
- Full Text
- View/download PDF
4. Effect of Mustard Essential Oil Combined 1-Methylcyclopropene Preservation Treatment on the Quality of Broccoli during Refrigerated Storage.
- Author
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WANG Panpan, GUAN Weiliang, SUN Zhidong, and CAI Luyun
- Subjects
BROCCOLI ,REFRIGERATED storage ,ESSENTIAL oils ,1-Methylcyclopropene ,MUSTARD - Abstract
The experiment took the broccoli (Brassica oleracea var. italica) as the research object, 1-methylcyclopropene (1-MCP), mustard essential oil (MEO) and 1-MCP combined MEO (1-MCP+MEO) were used to treat fresh green broccoli. The effects of physiological and biochemical indexes such as sensory quality, relative conductivity, chlorophyll, vitamin C and malondialdehyde (MDA) content on the quality of broccoli were investigated during storage. The result showed that with the increase of storage time, all groups of preservative treatments could effectively maintain the quality of broccoli during storage, among which 1-MCP+MEO treatment had the best storage effect on broccoli, effectively maintained the appearance of broccoli, avoided yellows and mildew, and slowed down the chlorophyll content and vitamin C degradation rate and made the chlorophyll content of broccoli always higher than that of other treatment groups. 1-MCP+MEO inhibited the increase of relative conductivity and MDA content in broccoli. On the 28th day of storage, the relative conductivity and MDA of the combined treatment group were 14.94% and 9.1 µmol/g, respectively, which were 43.1% and 27.6% lower than that of the control group respectively, and there was a significant difference (P<0.05), so that the cell integrity of the broccoli was maintained and the senescence of the broccoli was inhibited. After 28 days of storage, 1-MCP+MEO treatment group could effectively reduce the decrease of total phenol and total flavonoid contents, and combined treatment was 51.9% higher than that of control group, and total flavonoid content was 38.4% higher than that of control group. In addition, the activity of polyphenoloxidase (PPO) and peroxidase (POD) related to enzymatic browning was significantly inhibited, and the activity of PPO and POD were 23.6% and 48.1% lower than that of control group, respectively. Significantly lowered than control group (P<0.05). This study aims to provide a theoretical basis for the development of broccoli preservation technology and a new idea for the research and development of preservatives. [ABSTRACT FROM AUTHOR]
- Published
- 2024
- Full Text
- View/download PDF
5. Progress on the Anti-inflammatory, Anti-cancer Activities and Mechanism of Action of Fucoxanthin.
- Author
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ZHU Yingying, LUAN Qian, ZENG Fanzheng, WANG Xiaona, YUAN Yongjun, and CAI Luyun
- Subjects
ANTINEOPLASTIC agents ,CURCUMIN ,CELL migration ,BROWN algae ,MORPHOLOGY ,CELL cycle - Abstract
Fucoxanthin is a carotenoid, reddish-brown in color, which is mainly derived from marine organisms such as brown algae and diatoms, and has aroused extensive scientific interest due to its unique chemical structure and abundant biological activities. Studies have shown that fucoxanthin processes significant anti-inflammatory and anti-cancer activities. Its anti-inflammatory mechanisms primarily include inhibiting oxidative stress, regulating inflammatory factors, inducting cell autophagy, and resisting cell apoptosis, etc. The main mechanism of anti-cancer activity includes inducing cell autophagy and apoptosis mechanisms, regulating the cell cycle, inhibiting cell migration, and suppressing cell invasion, among other aspects. In this paper, the research progress of anti-inflammatory and anti-cancer activities and related mechanisms of action of fucoxanthin is briefly summarized, which provides the theoretical basis and reference for further research and development of fucoxanthin. [ABSTRACT FROM AUTHOR]
- Published
- 2024
- Full Text
- View/download PDF
6. Preparation and characterization of pH-responsive metal-polyphenol structure coated nanoparticles
- Author
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Xia, Qile, Liang, Yan, Cao, Ailing, Cao, Yan, and Cai, Luyun
- Abstract
In this paper, tannic acid (TA) and Fe3+were added to form a layer of metal-polyphenol network structure on the surface of the nanoparticles which were fabricated by zein and carbon quantum dots (CQDs) encapsulating phlorotannins (PTN). pH-responsive nanoparticles were prepared successfully (zein-PTN-CQDs-FeIII). Further, the formation of composite nanoparticles was confirmed by a series of characterization methods. The zeta-potential and Fourier transform infrared spectroscopy data proved that electrostatic interaction and hydrogen bonding are dominant forces to form nanoparticles. The encapsulation efficiency (EE) revealed that metal-polyphenol network structure could improve the EE of PTN. Thermogravimetric analysis and differential scanning calorimetry experiment indicated the thermal stability of zein-PTN-CQDs-FeIIInanoparticles increased because of metal-polyphenol network structure. The pH-responsive nanoparticles greatly increased the release rate of active substances and achieved targeted release.
- Published
- 2024
- Full Text
- View/download PDF
7. Influences of two transport strategies on AMPK‐mediated metabolism and flesh quality of shrimp (Litopenaeus vannamei).
- Author
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Guan, Weiliang, Nong, Wenqian, Wei, Xiaobo, Chen, Renchi, Huang, Zhihai, Ding, Yuting, Qin, Xiaoming, Cai, Luyun, and Mao, Linchun
- Subjects
WHITELEG shrimp ,LIPOLYSIS ,SHRIMPS ,INOSINE monophosphate ,ADENINE nucleotides ,PYRUVATE kinase ,MONOCARBOXYLATE transporters - Abstract
BACKGROUND: Water‐free transportation (WFT), as a novel strategy for express delivery of live shrimp (Litopenaeus vannamei), was developed recently. However, air exposure during this transportation arouses a series of abiotic stress to the shrimp. In the present study, the influences of WFT stress on glycolysis and lipolysis metabolism and meat quality (umami flavor and drip loss) were investigated in comparison with conventional water transportation (WT). RESULTS: The results showed that type II muscle fibers with the feature of anaerobic metabolism were dominated in shrimp flesh. In addition, the increments of intracellular Ca2+ was detected in WFT and WT, which then activated the AMP‐activated protein kinase pathway and promoted the consumption of glycogen, as well as the accumulation of lactate and lipolysis, under the enzymolysis of hexokinase, pyruvate kinase, lactate dehydrogenase and adipose triglyceride lipase. Glycogen glycolyzed to latate. Meanwhile, ATP degraded along with glycolysis resulting in the generation of ATP‐related adenosine phosphates such as inosine monophosphate with umami flavor and phosphoric acid. More remarkable (P < 0.05) physiological changes (except lactate dehydrogenase and lactate) were observed in WFT compared to WT. Additionally, the fatty acid profile also slightly changed. CONCLUSION: The transport stress induced significant energy metabolism changes of shrimp flesh and therefore effected the flesh quality. The intensifications of freshness (K‐value) of shrimp flesh were detected as a result of ATP degradation, which were more pronounced after WFT. However, the drip loss of shrimp flesh was more significantly increased (P < 0.05) after WFT compared to WT. © 2023 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]
- Published
- 2024
- Full Text
- View/download PDF
8. Application of Cyclocarya paliurus –Kiwifruit Composite Fermented to Enhance Antioxidant Capacity, Flavor, and Sensory Characteristics of Kiwi Wine.
- Author
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Liu, Jing, Guan, Weiliang, Sun, Zhidong, Ni, Yunfan, He, Long, Tian, Fang, and Cai, Luyun
- Subjects
KIWIFRUIT ,OXIDANT status ,WINES ,FLAVOR ,ENZYMES ,FLAVONOIDS - Abstract
A new fermentation method for kiwi wine was explored by developing the well-known medicinal and edible plant Cyclocarya paliurus (C. paliurus) to create more value with undersized kiwifruits. In this study, the changes in bioactive substances during the C. paliurus–kiwi winemaking process were analyzed on the basis of response surface optimization results, and the antioxidant capacity, aromatic compounds, and sensory quality of the C. paliurus–kiwi composite wine with kiwi wine and two commercial kiwi wines were compared. The results showed that DPPH radical, OH
− radical, and ABTS+ scavenging rates remained at over 60.0%, 90.0%, and 70.0% in C. paliurus–kiwi wine, respectively. The total flavonoid content (TFC) and total polyphenol content (TPC) of C. paliurus–kiwi wine were significantly higher than those of the other three kiwi wines. C. paliurus–kiwi wine received the highest score and detected 43 volatile compounds. Ethyl hexanoate, which showed stronger fruity and sweet aromas, was one of the main aroma components of C. paliurus–kiwi wine and different from commercial wines. This wine has a good flavor with a natural and quality feeling of C. paliurus–kiwifruit extract, low-cost processing, and great market potential. [ABSTRACT FROM AUTHOR]- Published
- 2024
- Full Text
- View/download PDF
9. Engineering Phaeodactylum tricornutumexosomes to enhance intracellular fucoxanthin delivery
- Author
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Tian, Fang, Liu, Jing, Wang, Panpan, Xu, Ran, and Cai, Luyun
- Abstract
Fucoxanthin (FX), a carotenoid with anti-inflammatory properties, has potential in tumor therapy. Its use in functional foods and nutraceuticals is limited by poor solubility, stability, and bioavailability. This study introduces an FX-targeted delivery system using a modified Phaeodactylum tricornutum(P. tricornutum) exosome. The system, enhanced with 1,2-distearoyl-sn-glycero-3-phosphoethanolamine-N-polyethyleneglycol-2000-triphenylphosphine (DSPE-PEG2K-TPP, TPP), aims to improve FX bioavailability, stability, and targeted transport. Confocal laser scanning microscopy and Fourier transform infrared spectroscopy verified the effective attachment of TPP to the P. tricornutumexosome surface. Fluorescence imaging revealed efficient cellular uptake of the system, with notable targeting efficiency in RAW264.7 macrophages. The delivery system notably enhanced FX uptake in these macrophages, reducing oxidative cell damage and inducing macrophage polarization, compared to free FX.
- Published
- 2024
- Full Text
- View/download PDF
10. Evaluating the effects of graphene nanoparticles combined radio-frequency thawing on the physicochemical quality and protein conformation in hairtail (Trichiurus lepturus) dorsal muscle.
- Author
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Tian F, Gu X, Li Y, and Cai L
- Subjects
- Animals, Proteins, Fishes, Protein Conformation, Muscles chemistry, Water analysis, Graphite, Perciformes
- Abstract
Background: The thawing process is an essential step for a frozen marine fish. The present study aimed to investigate the effects of graphene magnetic nanoparticles combined radio-frequency thawing methods on frozen hairtail (Trichiurus lepturus) dorsal muscle. Seven thawing methods were used: air thawing, 4 °C cold storage thawing, water thawing, radio-frequency thawing (RT), radio frequency thawing combined with graphene nanoparticles (G-RT), radio frequency thawing combined with graphene oxide nanoparticles (GO-RT) and radio-frequency thawing combined with graphene magnetic nanoparticles (GM-RT). The thawing loss and centrifugal loss, electric conductivity, total volatile basic nitrogen, thiobarbituric acid reactive substances and color of thawed hairtail dorsal muscle were determined. The carbonyl content, total sulfhydryl groups, Ca
2+ -ATPase activity, raman spectroscopy measurements and Fourier-transform infrared spectrometry measurements were determined using myofibrillar extracted from the dorsal muscle of hairtail. The water distribution was determined using low-field NMR techniques., Results: The results demonstrated that the RT, G-RT, GO-RT and GM-RT could significantly shorten the thawing time. Moreover, GO-RT and GM-RT efficiently preserved the color of fish dorsal muscle and reduced the impact of thawing on fish quality by reducing lipid and protein oxidation. Meanwhile, the myofibrillar protein structure thawed by GO-RT and GM-RT were more stable and had a more stable secondary structure, which maintained strong systemic stability at the same time as slowing down protein oxidation., Conclusion: The results showed that GO-RT and GM-RT can significantly improve the thawing efficiency at the same time as effectively maintaining and improving the color and texture of thawed fish, slowing down the oxidation of proteins and lipids, and maintaining a good quality of thawed fish meat. © 2023 Society of Chemical Industry., (© 2023 Society of Chemical Industry.)- Published
- 2024
- Full Text
- View/download PDF
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