79 results on '"Linglin Fu"'
Search Results
2. Future foods, dietary factors and healthspan
- Author
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Kaiqiang Li, Chong Wang, Yanbo Wang, Linglin Fu, and Nianshu Zhang
- Subjects
Nutrition and Dietetics ,Agricultural and Biological Sciences (miscellaneous) ,Food Science - Published
- 2023
3. Purification and immunoglobulin E epitopes identification of low molecular weight glutenin: an allergen in Chinese wheat
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Yanbo Wang, Yihang Tong, Jinru Zhou, Dong Yang, and Linglin Fu
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Food Science - Published
- 2023
4. An antifouling polydopamine-based fluorescent aptasensor for determination of arginine kinase
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Yanbo Wang, Huan Li, Jinru Zhou, Fangting Wang, Yifan Qian, and Linglin Fu
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Food Science - Published
- 2023
5. Porphyra haitanensis polysaccharide (PH) attenuates cell hyperplasia via remodeling the cross-talk between Hippo/YAP and mTOR pathways
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Chong Wang, Wanglei Lin, Zhihua Sun, Yiming Sun, Yanbo Wang, and Linglin Fu
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Food Science - Published
- 2023
6. D-tryptophan triggered epithelial-mesenchymal transition by activating TGF-β signaling pathway
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Chong Wang, Fangting Wang, Yanbo Wang, and Linglin Fu
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Food Science - Published
- 2022
7. Screening and Identification of Specific Aptamers for Shellfish Allergen Tropomyosin with Capillary Electrophoresis-SELEX
- Author
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Linfang Li, Jinru Zhou, Kuiwu Wang, Xiaojing Chen, Linglin Fu, and Yanbo Wang
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Safety, Risk, Reliability and Quality ,Safety Research ,Applied Microbiology and Biotechnology ,Food Science ,Analytical Chemistry - Published
- 2022
8. Effect of the harvest period on the structure and anti-allergic activity of Porphyra haitanensis polysaccharides
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Chong Wang, Ziqiang Ye, Yanbo Wang, and Linglin Fu
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General Medicine ,Food Science - Abstract
With the delayed harvest period, the molecular weight and sulfate content of Porphyra haitanensis polysaccharides decreased and their anti-allergic activity increased.
- Published
- 2022
9. Effects of Allergen-specific and Non-specific AGEs on the Allergenicity of Ovalbumin in a Mouse Model of Food Allergy
- Author
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Gang Yu, Qiaozhi Zhang, Huatao Li, Yanbo Wang, Huadong Sheng, Shuifeng Zhang, and Linglin Fu
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Food Science ,Biotechnology - Abstract
Epidemiologic studies suggested a link between the incidence of food allergy and the consumption of dietary advanced glycation end-products (AGEs). However, the pathogenic role of dietary AGEs in food allergy is largely unknown. This study aims to investigate the effect of allergen-specific and non-specific AGEs on the allergenic manifestation of ovalbumin (OVA), a typical food allergen in vivo.OVA was glycated by methylglyoxal to prepare allergen-specific AGEs (i.e., OVA-AGE), and a standard AIN-93G diet was heated to obtain allergen-non-specific AGEs. A Balb/c mouse model orally sensitized to OVA with different forms of AGEs was established and the outcomes were measured as clinical signs, specific antibodies, type-2/type-2 cytokines, immune cell subpopulations, intestinal barrier function, and gut microbiota (GM) composition. The OVA-AGE which had a lower IgE-binding level in vitro did not reduce the allergenicity of OVA but promoted a stronger Th2-response than native OVA in vivo. Both forms of AGEs up-regulated the expression of splenic RAGE and aggravated the destruction of gut barrier and GM dysbiosis, especially when exposed to non-relevant AGEs.This study highlights the role of dietary AGEs in food allergy and helps to understand the biological consequences of immune-toxic compounds in modern diet. This article is protected by copyright. All rights reserved.
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- 2022
10. Intestinal proline is a potential anti-allergy factor for allergy diagnosis and therapy
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Jinya, Ma, Chong, Wang, Fangting, Wang, Yong, Zhang, Yinghua, Liu, Jiachao, Zhang, Zhongshan, Gao, Yi, Zhang, Hujun, Xie, Yanbo, Wang, and Linglin, Fu
- Subjects
Nutrition and Dietetics ,Endocrinology, Diabetes and Metabolism ,Food Science - Abstract
Allergy has become a public health problem worldwide, but effective diagnostic and therapeutic approaches are limited currently. Amino acids are essential macronutrients that potentially participated in the allergy process. This work aimed to investigate whether amino acids can be applied as a mediator for allergy diagnosis and therapy. Two cohort studies were performed to investigate the correlation between fecal amino acids and allergy responses, and a spleen cell model was used to validate the role of amino acids in regulating allergy. In a cohort study with 193 volunteers, fecal proline was found to be negatively correlated with serum IgE, and detailed data analysis revealed that people with high-IgE-mediated allergy had decreased odds of high intestinal proline. In another cohort study with distinct allergic and non-allergic individuals, proline concentration was significantly lower in the allergic group. Daily diet and metagenomics analysis showed that the proline intake and microbiota amino acid metabolism were not significantly different, implying that the body’s proline metabolism might be different between allergic and non-allergic individuals. Furthermore, the spleen cell model demonstrated that proline specifically targeted Th2 and Treg activity. Overall, this work revealed a tight correlation between gut proline and serum IgE, indicating proline as a promising biomarker and a potential therapeutic method for allergic diseases.
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- 2022
11. Effect of glycation derived from α-dicarbonyl compounds on the in vitro digestibility of ovalbumin: Tracing of advanced glycation end-products and immuno-active peptides
- Author
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Zhijie Huang, Yuhao Jiang, Huatao Li, Qianqian Li, Zhongshan Gao, Yan Zhang, Qiaozhi Zhang, and Linglin Fu
- Subjects
Food Science - Published
- 2023
12. Effects of Zein-Lecithin-EGCG nanoparticle coatings on postharvest quality and shelf life of loquat (Eriobotrya japonica)
- Author
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Lijuan Dong, Qingbo Jiao, Jian Gao, Xin Luo, Yuling Song, Ting Li, Chen Huan, Min Huang, Gerui Ren, Qing Shen, Linglin Fu, Hujun Xie, and Zisheng Luo
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Food Science - Published
- 2023
13. Front Cover: Effects of Allergen‐Specific and Non‐Specific AGEs on the Allergenicity of Ovalbumin in a Mouse Model of Food Allergy
- Author
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Gang Yu, Qiaozhi Zhang, Huatao Li, Yanbo Wang, Huadong Sheng, Shuifeng Zhang, and Linglin Fu
- Subjects
Food Science ,Biotechnology - Published
- 2023
14. Extraction, Structural Characterization, Biological Functions, and Application of Rice Bran Polysaccharides: A Review
- Author
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Bingjie Chen, Yongjin Qiao, Xiao Wang, Yi Zhang, and Linglin Fu
- Subjects
Health (social science) ,Plant Science ,Health Professions (miscellaneous) ,Microbiology ,Food Science - Abstract
Rice bran is a “treasure house of natural nutrition”. Even so, utilization of rice bran is often ignored, and this has resulted in the wastage of nutrients. Polysaccharides are one of the active substances in rice bran that have gained widespread attention for their antioxidant, antitumor, immune-enhancing, antibacterial, and hypoglycemic properties. This review summarizes the extraction methods, structural characterization, bioactivity, and application of rice bran polysaccharides that have been developed and studied in recent years, laying a foundation for its development into foods and medicines. In addition, we also discuss the prospects for future research on rice bran polysaccharides.
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- 2023
15. A ratiometric fluorescent aptasensor based on EXPAR to detect shellfish tropomyosin in food system
- Author
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Jinru Zhou, Yanbo Wang, Chaosheng Zhou, Lei Zheng, and Linglin Fu
- Subjects
Food Science ,Biotechnology - Published
- 2023
16. Covalent and non-covalent interactions of cyanidin-3-O-glucoside with milk proteins revealed modifications in protein conformational structures, digestibility, and allergenic characteristics
- Author
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Ruyan Chen, Shunyu Wang, Zhouzhou Cheng, Linglin Fu, Qiaozhi Zhang, Zhenxing Li, Yanbo Wang, and Song Miao
- Subjects
chemistry.chemical_classification ,Stereochemistry ,General Medicine ,Cyanidin 3-O-glucoside ,Fluorescence ,Random coil ,chemistry.chemical_compound ,Enzyme ,chemistry ,Covalent bond ,Non-covalent interactions ,Trolox ,Digestion ,Food Science - Abstract
Currently, there is a need to explore the effects of different types of protein-anthocyanin complexations, as well as the possible changes in the nutrition and allergenicity of the formed complexes. Here, we systematically investigated the covalent and non-covalent interactions between cyanidin-3-O-glucoside (C3G) and two major milk proteins, α-casein (α-CN) and β-lactoglobulin (β-LG). Fluorescence quenching data showed that, under non-covalent conditions, C3G quenched the fluorescence of the two proteins via a static process, with the interaction forces being revealed; for covalent products, decreased fluorescence intensities were observed with red shifts in the λmax. Multiple spectroscopic analyses implied that C3G-addition induced protein structural unfolding through transitions between the random coil and ordered secondary components. With a two-stage simulated gastrointestinal (GI) digestion model, it was seen that covalent complexes, not their non-covalent counterparts, showed reduced protein digestibility, ascribed to structural changes resulting in the unavailability of enzyme cleaving sites. The GI digests displayed prominent 2,2'-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) radical cation-scavenging abilities (3.8-11.1 mM Trolox equivalents per mL digest), in contrast to the markedly reduced 1,1-diphenyl-2-picrylhydrazyl radical-scavenging capacities. Additionally, covalent protein-C3G complexes, but not their non-covalent counterparts, showed lower IgE-binding levels in comparison to the native control. This study provides new understanding for the development of anthocyanin-milk protein systems as functional ingredients with health-beneficial properties.
- Published
- 2021
17. Identification of allergens and allergen hydrolysates by proteomics and metabolomics: A comparative study of natural and enzymolytic bee pollen
- Author
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Yuxiao Tao, Shuting Yin, Linglin Fu, Miao Wang, Lifeng Meng, Fukai Li, Xiaofeng Xue, Liming Wu, and Qiangqiang Li
- Subjects
Proteomics ,Profilins ,Alcohol Dehydrogenase ,Animals ,Metabolomics ,Pollen ,Allergens ,Bees ,Food Hypersensitivity ,Food Science - Abstract
Bee pollen as a plant-derived food is consumed as nutritional/functional supplements by humans. But it might confer foodborne allergenicity in susceptible populations, limiting its extensive application. In this study, five potential allergens including profilin, cystatin, prolamin, expansin, and alcohol dehydrogenase in bee pollen derived from Brassica campestris (BP-Bc), were identified through mass spectrometry-based proteomic analysis. Moreover, different types of enzymes (cellulases, pectases, and papains) serve biological roles in pollen wall breaking and expansion, but also promote allergen release and degradation. Proteomic analysis showed that profilin, cystatin, and alcohol dehydrogenase were significantly reduced in BP-Bc following joint treatment with three enzymes. Metabolomic characterization of potential enzymatic hydrolysates of these significantly-decreased allergens was performed, which showed nine major oligopeptides and six amino acids at significantly higher levels in the enzyme-treated BP-Bc. These findings clarified the culprit responsible for bee pollen allergy and the mechanism of enzymatic desensitization for its further development.
- Published
- 2022
18. Fluorescence‐based quantitative platform for ultrasensitive food allergen detection: From immunoassays to DNA sensors
- Author
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Jinru Zhou, Linglin Fu, Yifan Qian, Lei Zheng, and Yanbo Wang
- Subjects
Food Safety ,Food industry ,Computer science ,Aptamer ,Biosensing Techniques ,01 natural sciences ,Fluorescence ,0404 agricultural biotechnology ,Food allergens ,Immunoassay ,business.industry ,digestive, oral, and skin physiology ,010401 analytical chemistry ,DNA ,04 agricultural and veterinary sciences ,Allergens ,Food safety ,040401 food science ,0104 chemical sciences ,Food processing ,Food systems ,Biochemical engineering ,business ,Biosensor ,Food Hypersensitivity ,Food Science - Abstract
Food allergies are global health issue with an increasing prevalence that affect food safety; hence, food allergen detection, labeling, and management are considered to be important priorities in the food industry. In this critical review, we provide a comprehensive overview of several fluorescence-based platforms based on different biorecognition ligands, such as antibodies, DNA, aptamers, and cells, for food allergen quantification. Traditional analytical methods are generally unsuitable for food manufacturers to accomplish the real-time identification of food allergens in food products. Therefore, it is important to develop simple, rapid, inexpensive, accurate, and sensitive methods to improve user accessibility. A fluorescence-based quantitative platform provides an excellent detection platform for food allergens because of its high sensitivity. This review summarizes the traditional antibody-based fluorescent techniques for food allergen detection, such as the time-resolved fluoroimmunoassay , immunofluorescence imaging, fluorescence enzyme-linked immune sorbent assay, flow injection fluoroimmunoassay, and fluorescence immunosensors. However, these methods suffer from disadvantages such as the significant rate of false-positive and false-negative results due to antibody cross-reactivity with nontarget food components in the complex food matrix and epitope degradation during food processing. Hence, different types of fluorescence-based immunoassays are suitable for standardization and quantification of allergens in fresh foods. In addition, we summarize new fluorescence-based quantitative platforms, including fluorescence genosensors, fluorescence cell sensors, and fluorescence aptamer sensors. With the advantages of high sensitivity and simple operation, fluorescence biosensors will have great potential in the future and could provide portable methods for multiallergen real-time detection in complex food systems.
- Published
- 2020
19. Dietary advanced glycation end‐products: Perspectives linking food processing with health implications
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Yanbo Wang, Linglin Fu, and Qiaozhi Zhang
- Subjects
Glycation End Products, Advanced ,biology ,Food Handling ,Chemistry ,business.industry ,010401 analytical chemistry ,04 agricultural and veterinary sciences ,Gut flora ,biology.organism_classification ,040401 food science ,01 natural sciences ,0104 chemical sciences ,Human health ,0404 agricultural biotechnology ,Molecular size ,Glycation ,Food processing ,Humans ,Cooking ,Food science ,business ,Health implications ,Food Hypersensitivity ,Food Science ,Clearance - Abstract
Dietary advanced glycation end products (dAGEs) are complex and heterogeneous compounds derived from nonenzymatic glycation reactions during industrial processing and home cooking. There is mounting evidence showing that dAGEs are closely associated with various chronic diseases, where the absorbed dAGEs fuel the biological AGEs pool to exhibit noxious effects on human health. Currently, due to the uncertain bioavailability and rapid renal clearance of dAGEs, the relationship between dAGEs and biological AGEs remains debatable. In this review, we provide the most updated information on dAGEs including their generation in processed foods, analytical and characterization techniques, metabolic fates, interaction with AGE receptors, implications on human health and reducing strategies. Available evidence demonstrating a relevance between dAGEs and food allergy is also included. AGEs are ubiquitous in foods and their contents largely depend on the reactivity of carbonyl and amino groups, along with surrounding condition mainly pH and heating procedures. Once being digested and absorbed into the circulation, two separate pathways can be involved in the deleterious effects of dAGEs: an AGE receptor-dependent way to stimulate cell signals, and an AGE receptor-independent way to dysregulate proteins via forming complexes. Inhibition of AGEs formation during food processing and reduction in the diet are two potent approaches to restrict health-hazardous dAGEs. To elucidate the biological role of dAGEs toward human health, the following significant perspectives are raised: molecular size and complexity of dAGEs; interactions between unabsorbed dAGEs and gut microbiota; and roles played by concomitant compounds in the heat-processed foods.
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- 2020
20. Inhibitory effect of d-Tryptophan on the spoilage potential of Shewanella baltica and Pseudomonas fluorescens and its potential application in salmon fillet preservation
- Author
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Jian Chen, Rendi Yang, Yongzheng Wang, Shigenobu Koseki, Linglin Fu, and Yanbo Wang
- Subjects
Shewanella ,Salmon ,Tryptophan ,Animals ,Sodium Chloride ,Pseudomonas fluorescens ,Microbiology ,Food Science - Abstract
In this study, we found the inhibitory effect of d-Tryptophan (d-Trp) on the bacterial growth and spoilage potential of P. fluorescens and S. baltica. The effectiveness of d-Trp in bacterial growth inhibition was highly dependent on environmental NaCl concentrations. The growth/no growth models were developed to clarify the relationship between salt and d-Trp concentrations for optimal growth-inhibitory effect. It showed that higher levels of NaCl (3.5%) with d-Trp (15 mM) are required for growth inhibition. The d-Trp treatment combined with NaCl also retarded the psychrotrophic growth and reduced the respiratory active bacteria at low temperature, indicating that the inhibitory effect of d-Trp might be associated with the tolerance to osmotic and cold stress. Furthermore, the treatment d-Trp combined NaCl (artificial seawater) on salmon fillets was investigated. During refrigerated storage, the d-Trp treated salmon fillet either inoculated with S. baltica or P. fluorescen maintained remained a relatively low level of total volatile basic nitrogen (TVBN) (below 30 mg N/100 g during 8-days storage) and delayed increase of low total viable bacteria counts (TVC) with a longer lag phase of 2 days.
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- 2022
21. Exploring the interaction mechanism of dietary protein ovalbumin and folic acid: A combination research of molecular simulation technology and multispectroscopy
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Congnan Cen, Jian Chen, Weiqiang Wang, Jie Zhang, Xiangying Yang, Linglin Fu, and Yanbo Wang
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Molecular Docking Simulation ,Technology ,Binding Sites ,Folic Acid ,Spectrometry, Fluorescence ,Ovalbumin ,Circular Dichroism ,Thermodynamics ,Hydrogen Bonding ,General Medicine ,Protein Binding ,Food Science ,Analytical Chemistry - Abstract
This study aims to reveal the mechanism of the interaction between folic acid (FA) and egg ovalbumin (OVA) through the method of multi-spectroscopic, molecular docking, and molecular dynamics simulation in order to probe OVA as the possibility of a carrier of unstable vitamins. The results of the fluorescence spectra indicated a static quenching in the OVA-FA with a strong affinity of 6.998 × 10
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- 2022
22. Application of (multi-)omics approaches for advancing food allergy: an updated review
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Qiaozhi Zhang, Yanbo Wang, and Linglin Fu
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Applied Microbiology and Biotechnology ,Food Science - Published
- 2022
23. Allergenicity assessment and allergen profile analysis of different Chinese wheat cultivars
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Chengbo Zhu, Linglin Fu, Jinru Zhou, Yanbo Wang, Qing Chen, Junjie Weng, Chong Wang, and Rong Ai
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Pulmonary and Respiratory Medicine ,Allergy ,Globulin ,Immunology ,Soluble protein ,medicine.disease_cause ,Immunoglobulin E ,Article ,Chinese wheat ,Allergic rhinitis ,03 medical and health sciences ,0302 clinical medicine ,Allergen ,Glutenin ,medicine ,Immunology and Allergy ,Food science ,030223 otorhinolaryngology ,biology ,business.industry ,food and beverages ,Main allergens ,Hypoallergenic ,RC581-607 ,medicine.disease ,030228 respiratory system ,biology.protein ,Immunologic diseases. Allergy ,business ,Gliadin ,Wheat allergy - Abstract
Backgrounds As one of the most important cereals, wheat (Triticum aestivum) can cause severe allergic reactions, such as baker's asthma, allergic rhinitis, and atopic dermatitis. A growing number of people are developing allergies to Chinese wheat; however, only a few wheat cultivars have been screened on allergenicity in China. Objective The aim of the present study was to assess the allergenicity of different Chinese wheat cultivars and characterize wheat allergen profiles of patients with allergic rhinitis. Methods We determined protein (soluble protein, gliadin, and glutenin) composition in Chinese wheat by sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE), and the immunoglobulin E (IgE) binding capacity by enzyme-linked immunosorbent assay (ELISA) and Western blot using 10 positive sera from wheat allergy patients. We identified 5 gel bands with significant IgE binding capacity using liquid chromatography-tandem mass spectrometry (LC-MS/MS). Results Soluble protein, albumin, and globulin, showed the highest allergenicity, followed by gliadin, while glutenin only had slight allergenicity. In soluble protein, 5 protein bands with molecular weights of 27, 28, 53, 58, and 62 kDa showed very significant allergenicity. Meanwhile, the relative abundances of 28 kDa-protein and 58 kDa-protein were significantly positively correlated with the IgE-binding capacity of Chinese wheat cultivars, which were identified as rRNA N-glycosidase and β-amylase, respectively, among other proteins in those highly complex gel bands. Conclusion and clinical relevance 28 kDa-protein (rRNA N-glycosidase) and 58 kDa-protein (β-amylase) were speculated to be the main allergens of Chinese wheat causing baker's asthma and allergic rhinitis. These results provide new insights into the prevention and treatment of wheat allergy and the development of hypoallergenic wheat products, whose clinical significance is worth further evaluation.
- Published
- 2021
24. Thermal and Acidic Treatments of Gluten Epitopes Affect Their Recognition by HLA-DQ2 in silico
- Author
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Shujun Liu, Jihui Gao, Wentong Xue, Haolan Du, Zhongxin Liang, Linglin Fu, Hongrui Liang, PeiAo Zhang, Xue Wei, Zekun Zhou, Huilian Che, Yanbo Wang, Dong Yang, and Fengjiao Xin
- Subjects
0301 basic medicine ,Endocrinology, Diabetes and Metabolism ,In silico ,Peptide ,Human leukocyte antigen ,010501 environmental sciences ,01 natural sciences ,digestive system ,Epitope ,immunogenecity ,03 medical and health sciences ,TX341-641 ,Peptide sequence ,Nutrition ,Original Research ,0105 earth and related environmental sciences ,chemistry.chemical_classification ,HLA-DQ2 ,epitope ,Nutrition and Dietetics ,Chemistry ,Nutrition. Foods and food supply ,food and beverages ,nutritional and metabolic diseases ,Gluten ,digestive system diseases ,peptide ,030104 developmental biology ,Biochemistry ,gluten ,Fermentation ,Food Science - Abstract
Celiac disease (CD) is a prevalent disorder with autoimmune features. Dietary exposure of wheat gluten (including gliadins and glutenins) to the small intestine activates the gluten-reactive CD4+ T cells and controls the disease development. While the human leukocyte antigen (HLA) is the single most important genetic factor of this polygenic disorder, HLA-DQ2 recognition of gluten is the major biological step among patients with CD. Gluten epitopes are often rich in Pro and share similar primary sequences. Here, we simulated the solution structures changes of a variety of gluten epitopes under different pH and temperatures, to mimic the fermentation and baking/cooking processes. Based on the crystal structure of HLA-DQ2, binding of differently processed gluten epitopes to DQ2 was studied in silico. This study revealed that heating and pH change during the fermentation process impact the solution structure of gluten epitope. However, binding of differently treated gluten epitope peptide (GEP) to HLA-DQ2 mainly depended on its primary amino acid sequence, especially acidic amino acid residues that play a pivotal role in their recognition by HLA-DQ2.
- Published
- 2021
25. Inhibition of Biogenic Amines in Shewanella baltica by Anthocyanins Involving a Quorum Sensing System
- Author
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Xingyue Bao, Jie Feng, Wang Feifei, Linglin Fu, and Yanbo Wang
- Subjects
Biogenic Amines ,Shewanella ,Food spoilage ,Microbiology ,Anthocyanins ,03 medical and health sciences ,chemistry.chemical_compound ,Animals ,Diketopiperazines ,030304 developmental biology ,Shewanella baltica ,0303 health sciences ,biology ,030306 microbiology ,Quorum Sensing ,Ornithine ,biology.organism_classification ,Perciformes ,Signaling system ,Quorum sensing ,Biochemistry ,chemistry ,Food Microbiology ,%22">Fish ,Bacteria ,Food Science - Abstract
Put was the main biogenic amine produced by Shewanella baltica. PL and PP were the main QS autoinducers of S. baltica. PL and PP displayed significant positive correlation with Put. DKPs and Put production and odc gene expression were inhibited by anthocyanins. Anthocyanins were proposed as new QSIs and seafood preservative candidates.
- Published
- 2019
26. Maillard reaction with ribose, galacto-oligosaccharide or chitosan-oligosaccharide reduced the allergenicity of shrimp tropomyosin by inducing conformational changes
- Author
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Yanbo Wang, Chong Wang, Jinbao Wang, Saiqiao Ni, and Linglin Fu
- Subjects
Circular dichroism ,Protein Conformation ,Ribose ,Oligosaccharides ,Tropomyosin ,Food chemistry ,medicine.disease_cause ,01 natural sciences ,Analytical Chemistry ,Epitopes ,symbols.namesake ,chemistry.chemical_compound ,0404 agricultural biotechnology ,Allergen ,Penaeidae ,Food allergy ,medicine ,Animals ,Humans ,Shellfish ,chemistry.chemical_classification ,Chitosan ,Circular Dichroism ,010401 analytical chemistry ,04 agricultural and veterinary sciences ,General Medicine ,Allergens ,Immunoglobulin E ,Oligosaccharide ,medicine.disease ,040401 food science ,Maillard Reaction ,0104 chemical sciences ,Maillard reaction ,chemistry ,Biochemistry ,symbols ,Food Hypersensitivity ,Food Science - Abstract
Tropomyosin (TM), the predominant shellfish allergen, has induced severe food allergy worldwide, but efficient prevention and cure measures are limited nowadays. In the present study, we introduced an approach to eliminate Penaeus chinensis TM by Maillard reaction with reducing sugars including ribose, galacto-oligosaccharide (GOS) and chitosan-oligosaccharide (COS), which reduced the allergenicity by up to 60%. We also evaluated the conformational changes of TM during reaction by far-UV circular dichroism, and found the reaction-induced alternation from α-helix to β-sheet. We further determined the effect of Maillard reaction on TM allergenic epitopes to investigate the detailed mechanisms, and revealed the structure preference of different sugars. Correlation analysis with experimental data revealed that α-helix mediated the allergenicity elimination by Maillard reaction. There results provided theoretical foundations for the improvement and application of Maillard reaction in allergenic food processing.
- Published
- 2019
27. Dynamic Detection of Biogenic Amines as a Quality Indicator and Their Relationship with Free Amino Acids Profiles in Large Yellow Croaker ( Pseudosciaena crocea )
- Author
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Wang Yanbo, Xingyue Bao, Haiyan Wang, Linglin Fu, and Wang Feifei
- Subjects
Quality Control ,chemistry.chemical_classification ,Biogenic Amines ,Cadaverine ,Hydrolyzed protein ,Nitrogen ,Chemistry ,education ,Lysine ,Food spoilage ,Perciformes ,chemistry.chemical_compound ,Seafood ,Biogenic amine ,Putrescine ,Animals ,Food science ,Proline ,Amino Acids ,Histidine ,Food Science - Abstract
The production of biogenic amines (BAs) set considerable obstacles in seafood preservation. However, the characteristic BAs and their roles in the spoilage profiles in large yellow croaker were still poorly understood. The BAs contents, free amino acids (FAAs) contents, aerobic bacterial count, sensory evaluation and several characteristic physicochemical indexes were monitored during storage at 4 °C. It's forcefully uncovered that the putrescine and cadaverine were the main BAs and the sum value of them could be used as a novel quality indicator instead of BAI. The reasonable limitation for unaccepted corruption was suggested be around 60 mg/kg. The regression model (r > 0.8, P < 0.05) at 4 °C indicated a significant correlation between the main BAs and total volatile basic nitrogen (TVB-N), protein hydrolysis index (P.I.%) as well as pH value, offering a new interpretation form for the physiochemical properties of BAs in aquatic products. Additionally, the evolution of FAAs show the predominant role of lysine, proline, histidine, glycine, and alanine during the whole storage and it can be concluded that BAs biosynthesis in large yellow croaker were moderately related with their precursor substance. This work provides a preliminary insight into the origin of BAs in large yellow croaker. PRACTICAL APPLICATION: It was proposed that the sum value of putrescine and cadaverine which were the main BAs can be used as a novel quality indicator instead of BAI in large yellow croaker. And the regression models of BAs and other physiochemical indexes provided a new perspective for comprehending the spoilage profiles involving BAs biosynthesis. The study may potentially contribute to improving the evaluation of seafood freshness and provide new target site for seafood preservation.
- Published
- 2019
28. Transglutaminase-catalysed cross-linking eliminates Penaeus chinensis tropomyosin allergenicity by altering protein structure
- Author
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Linglin Fu, Chong Wang, Saiqiao Ni, and Yanbo Wang
- Subjects
lcsh:Immunologic diseases. Allergy ,Circular dichroism ,Absorption spectroscopy ,Tissue transglutaminase ,Immunology ,medicine.disease_cause ,01 natural sciences ,tropomyosin ,transglutaminase ,0404 agricultural biotechnology ,Protein structure ,Allergen ,medicine ,structure ,lcsh:Agriculture (General) ,chemistry.chemical_classification ,biology ,010401 analytical chemistry ,04 agricultural and veterinary sciences ,lcsh:S1-972 ,040401 food science ,Tropomyosin ,0104 chemical sciences ,Shrimp ,Enzyme ,chemistry ,Biochemistry ,allergenicity ,biology.protein ,lcsh:RC581-607 ,Agronomy and Crop Science ,Food Science - Abstract
Transglutaminase (TG) is a major food processing enzyme that induces protein cross-linking. Tropomyosin (TM) is a major shellfish allergen that is responsible for at least 80% of the shrimp allergic incidents. The aim of this research was to investigate the effect of TG on TM allergenicity and reveal the involvement of TM structure alternation. After treated with TG for different time, the allergenicity of TM was assessed by indirect ELISA with shrimp allergic patients’ sera, and the structure of TM was characterized by circular dichroism (CD) spectroscopy, ultraviolet (UV) absorption spectroscopy and fluorescence spectroscopy. Results showed that the allergenicity slightly decreased at the early stage of reaction and dramatically decreased at the late stage, which is tightly correlated with the increment of β-turn content and UV absorption. In conclusion, TG modification is an effective and promising food processing method to eliminate TM allergenicity with significant prospect of industrial appli...
- Published
- 2019
29. Butyricicoccus plays a key role in mediating the antagonism between probiotic and antibiotic on food allergy
- Author
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Xiuting Li, Jianjian Huang, Linglin Fu, Menghua Xie, Yanbo Wang, and Chong Wang
- Subjects
lcsh:Immunologic diseases. Allergy ,Lactobacillus casei ,medicine.drug_class ,Immunology ,Antibiotics ,01 natural sciences ,law.invention ,lactobacillus casei ,Probiotic ,0404 agricultural biotechnology ,Food allergy ,law ,antibiotic ,Butyricicoccus ,Medicine ,lcsh:Agriculture (General) ,butyricicoccus ,food allergy ,biology ,business.industry ,digestive, oral, and skin physiology ,010401 analytical chemistry ,04 agricultural and veterinary sciences ,biology.organism_classification ,Food safety ,medicine.disease ,lcsh:S1-972 ,040401 food science ,0104 chemical sciences ,lcsh:RC581-607 ,Antagonism ,business ,Agronomy and Crop Science ,probiotic ,Food Science - Abstract
Food allergy is a severe food safety problem worldwide. Probiotics are effective in alleviating food allergy whereas antibiotics may exacerbate allergenic responses, but the knowledge on the interplay between them during food allergy is limited. In the present study, we investigate the activity of probiotic strain Lactobacillus casei (Lc) and antibiotic cocktail (Abx) on in a food allergy mouse model. The results showed that Lc relieved allergenic symptom and changed allergen-specific antibodies isotypes. Moreover, Lc upregulated chemokines in the spleen, and promoted regulatory CD103+ DC and IgA-producing B cell proliferation. In contrast, the application of Abx eliminated all these beneficial effects of Lc. Microbiota analysis revealed that the commensal genus Butyricicoccus was a critical mediator in the process. These results revealed the mechanisms of Lc and Abx interaction on food allergy and provided Butyricicoccus as a potential therapeutic target for food allergy.
- Published
- 2019
30. Application of in vitro and in vivo models in the study of food allergy
- Author
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Menghua Xie, Linglin Fu, Chong Wang, Yanbo Wang, Changjun Liu, Jianjian Huang, and Yi Qian
- Subjects
0301 basic medicine ,ved/biology.organism_classification_rank.species ,lcsh:TX341-641 ,Basophil ,medicine.disease_cause ,03 medical and health sciences ,0302 clinical medicine ,Allergen ,Immunity ,Food allergy ,medicine ,Model organism ,ved/biology ,Mechanism (biology) ,business.industry ,digestive, oral, and skin physiology ,Food safety ,Mast cell ,medicine.disease ,030104 developmental biology ,medicine.anatomical_structure ,030228 respiratory system ,Immunology ,business ,lcsh:Nutrition. Foods and food supply ,Food Science - Abstract
Food allergy is one of the most important food safety problems that has attracted increasing attention. The food allergy experimental models provide not only the accurate allergen detection and evaluation methods but also the powerful approaches for mechanism investigations. In this paper, we reviewed the common food allergy cell models including mast cell, basophil granulocyte and basophil, as well as the animal models of BALB/c mouse, C3H/HeJ mouse, and BN rat. We also introduced zebrafish, a promising model organism for investigating immunity though lacking direct applications in food allergy to date, and focused on traumatic inflammation, bacterial infection and viral infection models. In addition, we also summarized the clinical diagnostic research methods for food allergy. The elucidation of these topics will help researchers to understand the characteristics and mechanisms of various models and thus select the proper models for particular study, so as to support further investigations of food allergy. Keywords: Food allergy, Cell model, Animal model, Zebrafish, Clinical study
- Published
- 2018
31. Effects of deglycosylation and the Maillard reaction on conformation and allergenicity of the egg ovomucoid
- Author
-
Junjie Ma, Lerong Chen, Jinru Zhou, Yanbo Wang, Linglin Fu, and Hong Zhang
- Subjects
Male ,Glycosylation ,030309 nutrition & dietetics ,Food Handling ,Eggs ,Molecular Conformation ,Oligosaccharides ,Ovomucin ,03 medical and health sciences ,symbols.namesake ,chemistry.chemical_compound ,0404 agricultural biotechnology ,Egg White ,Glycation ,Animals ,Humans ,Egg Hypersensitivity ,0303 health sciences ,Chemistry ,Galactooligosaccharide ,Fructooligosaccharide ,Hypoallergenic ,04 agricultural and veterinary sciences ,Allergens ,040401 food science ,Maillard Reaction ,Maillard reaction ,Biochemistry ,symbols ,Chickens ,Food Science ,Egg white - Abstract
Ovomucoid (OVM), known as the major allergen in egg white, has gained increasing concerns in industrialized countries. Here, we found the deglycosylation and Maillard reaction with galactooligosaccharide (GOS) and fructooligosaccharide (FOS) can induce conformational transformation of OVM from other structures (β-turn, strang, and random coils) to α-helix. We also introduced an approach to reduce the allergenicity of Gallus domesticus OVM by Maillard reaction with GOS and FOS. However, the OVM glycated by mannosan (MOS) and deglycosylated OVM exhibited higher allergenicity than native OVM. Therefore, GOS and FOS, especially GOS, could be applied in the reduction of the potential allergenicity of OVM through glycation. Furthermore, these findings may provide new insights into the development of hypoallergenic egg products. PRACTICAL APPLICATION: In this study, the allergenicity and conformation of OVM treated with deglycosylation and glycation (GOS, FOS, and MOS) were investigated. The results would provide a better understanding of the effects of deglycosylation and Maillard reaction with different reducing sugars on the molecular characteristics of OVM and further provide new insights into the development of hypoallergenic egg products.
- Published
- 2021
32. Degraded polysaccharides from Porphyra haitanensis: purification, physico-chemical properties, antioxidant and immunomodulatory activities
- Author
-
Yuanyuan Xie, Linglin Fu, Tao Zhou, Chong Wang, Yin-Ting Li, Wei Xia, Yun-Feng Huo, and Yanbo Wang
- Subjects
Antioxidant ,medicine.medical_treatment ,Polysaccharide ,Nitric Oxide ,Biochemistry ,Antioxidants ,chemistry.chemical_compound ,Mice ,Picrates ,Polysaccharides ,medicine ,Carbohydrate Conformation ,Animals ,Food science ,Cellulose ,Molecular Biology ,chemistry.chemical_classification ,Porphyra ,biology ,Macrophages ,Biphenyl Compounds ,Biological activity ,Cell Biology ,biology.organism_classification ,Molecular Weight ,RAW 264.7 Cells ,chemistry ,Sephadex ,Porphyra haitanensis ,Ferric ,medicine.drug - Abstract
To explore effect of the structural properties of porphyra haitanensis polysaccharide on its biological activity, degraded porphyra polysaccharides were separated and purified by Cellulose DEAE-52 and Sephadex G-100 chromatography, obtaining three purified components (P1, P2 and P3). All the three components were sulfate polysaccharides containing the repeating units of → 3) β-D-galactose (1 → 4) 3,6-anhydro-α-L-galactose (1 →, and → 3) β-D-galactose (1 → 4) α-L-galactose-6-S (1 →, and → 3) 6-O-methyl-β-D-galactose (1 → 4) 3,6-anhydro-α-L-galactose (1 →. The molecular weight of the three fractions was measured to be 300.3, 130.4 and 115.1 kDa, respectively. Their antioxidant activity was investigated by the determination of the free radical scavenging effect and ferric reducing power. It was found that P1, P2 and P3 possessed marked antioxidant activity. It was also found that they appreciably enhanced the proliferation, phagocytic ability and nitric oxide secretion in RAW264.7 cells. Lower molecular weight and higher sulfate content were beneficial to bioactivities of P. haitanensis polysaccharides. Overall, P2 and P3 possess superior immuno-modulatory activity to that of P1 and PHP. Thus, the current work will provide the basis for the better utilization of P. haitanensis to develop the related functional foods.
- Published
- 2021
33. Purification, structural characterization, and biological activities of degraded polysaccharides from Porphyra yezoensis
- Author
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Linglin Fu, Xiao-Ling Wang, Li-Min Kong, Yuanyuan Xie, Tao Zhou, Fan Wang, Chong Wang, and Yanbo Wang
- Subjects
Antioxidant ,030309 nutrition & dietetics ,Rhamnose ,medicine.medical_treatment ,Biophysics ,Mannose ,Red algae ,Xylose ,Polysaccharide ,Antioxidants ,Mice ,03 medical and health sciences ,chemistry.chemical_compound ,0404 agricultural biotechnology ,Polysaccharides ,medicine ,Animals ,Porphyra ,Pharmacology ,chemistry.chemical_classification ,0303 health sciences ,biology ,Molecular mass ,04 agricultural and veterinary sciences ,Cell Biology ,biology.organism_classification ,040401 food science ,Molecular Weight ,RAW 264.7 Cells ,chemistry ,Biochemistry ,Galactose ,Food Science - Abstract
The degraded polysaccharides from Porphyra yezoensis (DPPY) prepared using the H2 O2 -Vc method under optimized conditions were isolated and purified by DEAE Cellulose-52, and Sephadex G-100, providing four pure components, namely, DPPY-0, DPPY-0.1, DPPY-0.3, and DPPY-0.5. Their relative molecular weights were measured to be 10.8, 10.7, 18.7, and 35.5 kDa, respectively. GC-MS analysis revealed that all the four fractions were mainly composed of galactose, together with a small portion of glucose, mannose, xylose, and rhamnose. Structural analysis revealed that the purified polysaccharides mainly possess a backbone of (1 → 3)-β-D-galactose (1 → 4)-3,6-anhydro-α-L-galactopyranose (G-A) units and (1 → 3)-β-D-galactose (1 → 4)-α-L-galactose-6-sulfate (G-L6S) units. They were found to promote the proliferation of RAW264.7 macrophages and enhance phagocytosis of the RAW264.7 cells. Antioxidant assays indicated that DPPY-0.5 possessed the most potent reducing power and free radical scavenging ability among the four purified polysaccharides. High sulfate content and proper molecular weight of these fractions are favorable to their immunomodulatory and antioxidant activities. PRACTICAL APPLICATIONS: Porphyra yezoensis, common economic red algae widely distributed in East Asian countries, contains a high content of polysaccharides with a variety of biological activities. However, P. yezoensis polysaccharide (PPY) has not been well utilized due to the relatively low biological activities and lack of understanding of its structure-activity relationship. Thus, it is necessary to improve the bioactivities and elucidate the structure-activity relationship of this polysaccharide for its practical use. In the present work, four purified fractions (DPPY-0, DPPY-0.1, DPPY-0.3, and DPPY-0.5) were isolated from the degraded P. yezoensis polysaccharide, and were investigated for their antioxidant and immunoregulatory activities. The results of the present work will lay a foundation for the application of the degraded P. yezoensis polysaccharide in the food industry as a functional food ingredient.
- Published
- 2021
34. Screening inhibitor to prevent the psychrotrophic growth of Pseudomonas fluorescens by using molecular simulation
- Author
-
Congnan Cen, Linglin Fu, Yanbo Wang, Xiaochuan Wu, and Jian Chen
- Subjects
biology ,Chemistry ,Food spoilage ,Biofilm ,Molecular simulation ,Phenylalanine ,Pseudomonas fluorescens ,Bacterial growth ,biology.organism_classification ,Microbiology ,rpoS ,Function (biology) ,Food Science ,Biotechnology - Abstract
Pseudomonas fluorescens is a specific spoilage bacteria in seafood, which has the ability to maintain growth and reproduction at low temperatures. There are some functional proteins in Pseudomonas fluorescens to defense the harm of cold to its life activities. Hence, disrupting this defense mechanism may be a good way to control food spoilage. In this study, we screened the food ingredients database to search for potential cold defense mechanism inhibitors of P. fluorescens PF08 by using virtual screening. From the screening results, we found a compound with inhibitory activity — l -phenylalanine. Moreover, the effects of l -phenylalanine on the cold defense mechanism were determined. l -phenylalanine is difficult to inhibit bacterial growth at room temperature. However, it significantly inhibits the growth ability of Pseudomonas fluorescens PF08 and the production of biofilm at 4 °C. In addition, we also found that l -phenylalanine can compress RpoS and Algk, which undoubtedly interferes with the function of proteins.
- Published
- 2022
35. Application of nondestructive evaluation (NDE) technologies throughout cold chain logistics of seafood: Classification, innovations and research trends
- Author
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Beibei Ye, Jian Chen, Linglin Fu, and Yanbo Wang
- Subjects
Food Science - Published
- 2022
36. A fluorometric sandwich biosensor based on rationally imprinted magnetic particles and aptamer modified carbon dots for the detection of tropomyosin in seafood products
- Author
-
Huan Li, Yanbo Wang, Linglin Fu, Li Linfang, and Yafei Peng
- Subjects
Detection limit ,chemistry.chemical_classification ,Materials science ,Aptamer ,Nanotechnology ,Polymer ,Tropomyosin ,chemistry ,Surface modification ,Magnetic nanoparticles ,Molecular imprinting ,Biosensor ,Food Science ,Biotechnology - Abstract
Tropomyosin (TM), a major allergen in shellfish, has raised increasing concern in industrialized countries and resulted in an urgent need for accurate, simple, and sensitive methods for tracing its presence in food products. Herein, we proposed a sandwich biosensor that employed the rationally imprinted magnetic particles and aptamer modified carbon dots for the detection of TM in seafood products. The multi-point initiated polydopamine was employed as molecular imprinting polymer on magnetic particles, which was subjected to antifouling surface modification to achieve efficient separation of TM. By taking the aptamer modified carbon dots as signal probes, a sandwich assay was achieved with the limit of detection (LOD) being 30.76 ng mL−1 (S/N = 3). The proposed method not only possessed excellent specificity towards TM but exhibited great accuracy. The sandwich biosensor was further used to quantitatively analyze TM in five shrimp and five shrimp processed products, which proved that the proposed biosensor could detect TM in commercial samples and had a great application prospect.
- Published
- 2022
37. Purification and identification of globulin-1 S allele as a novel allergen with N-glycans in wheat (Triticum aestivum)
- Author
-
Chengbo Zhu, Chong Wang, Jinru Zhou, Yanbo Wang, Qing Chen, and Linglin Fu
- Subjects
Polysaccharides ,Globulins ,General Medicine ,Amino Acid Sequence ,Allergens ,Immunoglobulin E ,Alleles ,Triticum ,Food Science ,Analytical Chemistry ,Glycoproteins ,Plant Proteins - Abstract
Wheat (Triticum aestivum) contains various allergenic proteins and induces diverse allergic reactions. Although many allergens are found to be glycoproteins, research on glycosylated allergens in wheat is rare. In this study, the main glycoprotein in wheat soluble protein was purified by sequential multi-column chromatography including affinity chromatography, gel filtration chromatography, and ion-exchange chromatography. The purified proteins were identified as globulin-1 S allele by liquid chromatography-tandem mass spectrometry and characterized by circular dichroism spectra. The strong IgE-binding capacity of the purified fractions was further demonstrated, suggesting globulin-1 S allele to be a novel allergen in wheat. Further de-N-glycosylated treatment by N-Glycosidase F showed that N-glycosylation enhanced the IgE-binding of globulin-1 S allele. These results identified globulin-1 S allele as a novel allergen in wheat, demonstrated the role of glycosylation in IgE-binding, and provided new insights into the prevention and treatment of wheat allergy.
- Published
- 2020
38. Dietary protein-phenolic interactions: characterization, biochemical-physiological consequences, and potential food applications
- Author
-
Zhouzhou Cheng, Yanbo Wang, Linglin Fu, and Qiaozhi Zhang
- Subjects
endocrine system ,0303 health sciences ,030309 nutrition & dietetics ,Chemistry ,Range (biology) ,Food Handling ,04 agricultural and veterinary sciences ,General Medicine ,040401 food science ,Industrial and Manufacturing Engineering ,Antioxidants ,Characterization (materials science) ,03 medical and health sciences ,0404 agricultural biotechnology ,Dietary protein ,Phenols ,Yield (chemistry) ,Dietary Supplements ,Humans ,Food science ,Dietary Proteins ,Food Science - Abstract
Dietary proteins and phenolic compounds are commonly co-existing components that readily interact with each other to yield complexes in a wide range of food systems. The formed complexes play a critical role in the physiochemical characteristics of both reacting molecules, thereby impacting nutritional and quality profiles of related products. In this review, we provided the most updated knowledge on dietary protein-phenolic interactions related with food science and human nutrition, including their mechanisms of complexation, analytical technologies, and alterations in the functionality and nutraceutical properties of both reacting partners. Their potential applications in the industries regarding stability during food processing and storage, impacts on product quality, and fabrication of novel delivery systems for liable bioactives were also discussed. The interactions between dietary proteins and phenolics, either via non-covalent or covalent processes, are ubiquitous in food systems and are closely associated with chemical structures of both compounds and the surrounding conditions, mainly temperature, pH, and the presence of phenolic oxidases. Albeit in different ways, such intermolecular associations induced changes in protein conformational structures, which subsequently impacted their techno-functional properties, digestibility, and allergenic potentials; in turn, the bioaccessibility/bioavailability and health-protecting features of interacted phenolics were modified to various extents, as noticed by in vitro and in vivo evidence. Largely depending on the interaction molecules and preparation steps, those influences can be either favorable or unfavorable in different systems and therefore can be tailored to develop food products and nutraceuticals with maximized functionality and quality attributes.
- Published
- 2020
39. Atmospheric cold plasma treatment of soybean protein isolate: insights into the structural, physicochemical, and allergenic characteristics
- Author
-
Mustapha Muhammad Nasiru, Yanbo Wang, Qiaozhi Zhang, Zhouzhou Cheng, Jianhao Zhang, and Linglin Fu
- Subjects
Atmospheric cold plasma ,Chemical Phenomena ,Plasma Gases ,030309 nutrition & dietetics ,Food Handling ,Protein Conformation ,chemistry.chemical_element ,Protein aggregation ,Oxygen ,03 medical and health sciences ,0404 agricultural biotechnology ,Soybean Protein Isolate ,0303 health sciences ,Chromatography ,Aqueous solution ,Chemistry ,Water ,04 agricultural and veterinary sciences ,Allergens ,040401 food science ,Soybean Proteins ,Emulsions ,Reactive Oxygen Species ,Oxidation-Reduction ,Food Science ,Macromolecule - Abstract
Currently, there has been a surge of interest in revealing the interactions between plasma and food matrices. In this study, we investigated the impacts of atmospheric cold plasma (ACP) treatment on the structural, physicochemical and allergenic characteristics of soybean protein isolate (SPI). SPI dispersions were subjected to ACP treatments at different frequencies (80 to 100 Hz) and durations (1 to 10 min) to investigate the effects of exposing conditions. Results showed that ACP induced reactive oxygen species-mediated oxidation of soy proteins, resulting in modifications in the secondary and ternary structures of SPI. As a consequence, functional properties of SPI, such as emulsifying (56 to 168%, compared with control) and foaming properties (60 to 194%) were influenced by varying degrees. In addition, under certain circumstance (120 Hz, 5 min), the IgE-binding level of SPI was decreased by up to 75%, when compared to the control. Moderate treatment yielded products with improved functionality and reduced allergenicity, while extensive exposure induced a loss of vendibility due to protein aggregation. PRACTICAL APPLICATION: In this study, we demonstrated for the first time, that plasma species reacted with soybean proteins, resulting in spatial structural changes which are closely related with protein functionality and allergenicity. ACP interacts with macromolecules in aqueous systems and thus can be an alternative and promising nonthermal approach in modifying soybean proteins, whereas the exact role of different processing parameters needs to be well-elaborated.
- Published
- 2020
40. Ornithine Decarboxylation System of Shewanella baltica Regulates Putrescine Production and Acid Resistance
- Author
-
Yan Zhang, Yanbo Wang, Wang Feifei, Xingyue Bao, Linglin Fu, and Yang Rendi
- Subjects
Ornithine ,0303 health sciences ,Shewanella ,biology ,030306 microbiology ,Decarboxylation ,Transporter ,biology.organism_classification ,Microbiology ,Ornithine decarboxylase ,03 medical and health sciences ,chemistry.chemical_compound ,chemistry ,Biochemistry ,Extracellular ,Putrescine ,Secretion ,030304 developmental biology ,Food Science ,Shewanella baltica - Abstract
Shewanella baltica, one of the dominant spoilers of seafoods, can synthesize putrescine from ornithine under acidic conditions, which could result in food spoilage and health problems. We identified three regulatory enzymes (SpeC, SpeF, and PotE) in the ornithine decarboxylation (ODC) pathway of S. baltica by searching the NCBI database and exploring their functional roles through gene knock-out technology. The ornithine decarboxylase SpeC is an auxiliary adjustor of the ODC system, whereas the ornithine-putrescine transporter SpeE and ornithine decarboxylase SpeF participate in the production of extracellular putrescine. Exogenous addition of ornithine and putrescine promotes the extracellular secretion of putrescine by upregulating the expression of speF and potE. The putrescine biosynthesis and alkalization of cytoplasm is enhanced at weak acidic pH compared with neutral pH, especially at pH 6.0. The maximum upregulation of ODC genes and the optimum decarboxylation activity of SpeF are achieved in a weak acidic environment (pH 6.0), suggesting that the ODC pathway plays an important role in putrescine production and the cytoplasmic acid counteraction of S. baltica. This study contributes to a wider understanding of spoilage mechanisms in food systems and provides theoretical support for developing novel seafood preservation methods. HIGHLIGHTS
- Published
- 2020
41. Effect of Ultrasound Treatment on Allergenicity Reduction of Milk Casein via Colloid Formation
- Author
-
Qiang Xie, Chong Wang, Linglin Fu, and Yanbo Wang
- Subjects
0106 biological sciences ,Allergy ,Food Handling ,Population ,medicine.disease_cause ,01 natural sciences ,Sonication ,Allergen ,Food allergy ,Casein ,medicine ,Animals ,Humans ,Ultrasonics ,Food science ,Colloids ,education ,education.field_of_study ,Chemistry ,010401 analytical chemistry ,Degranulation ,Caseins ,Hypoallergenic ,General Chemistry ,Allergens ,Immunoglobulin E ,medicine.disease ,Mast cell ,0104 chemical sciences ,medicine.anatomical_structure ,Milk ,Cattle ,Milk Hypersensitivity ,General Agricultural and Biological Sciences ,010606 plant biology & botany - Abstract
Cow's milk protein allergy, which occurs in approximately 5-10% of the population of infants and children, has become an important public food safety problem. As a major allergen in cow's milk, the most abundant protein casein (CN) is considered to be potent in inducing food allergy. In recent years, ultrasound treatment has played a significant role in the field of colloidal particulate system. In this study, we found that ultrasound treatment dramatically decreased the diameter of a CN particle to less than 100 nm in the presence of Tween 80, producing colloidal casein (c-CN) with high transparency. The electrophoretic and transmission electron microscopy analysis showed that the advanced protein structure of CN changed significantly. In addition, the enzyme-linked immunosorbent assay with allergic sera showed that the immunoglobulin-E-binding capacity of c-CN was significantly decreased. In the meantime, the LAD2 mast cell line degranulation assay demonstrated that ultrasound treatment made CN hypoallergenic. The colloidal and hypoallergenic properties of c-CN were stably maintained for more than 30 days. Likewise, the allergenicity of fresh whole milk also decreased after ultrasound treatment. This work provided an effective way to reduce the allergenicity of milk allergen, which could be beneficial to the production of hypoallergenic cow's milk.
- Published
- 2020
42. A sensitive immunosensor based on FRET between gold nanoparticles and InP/ZnS quantum dots for arginine kinase detection
- Author
-
Jinru Zhou, Huan Li, Yanbo Wang, Hong Zhang, Linglin Fu, and Junjie Ma
- Subjects
Metal Nanoparticles ,Sulfides ,01 natural sciences ,Analytical Chemistry ,0404 agricultural biotechnology ,Limit of Detection ,Quantum Dots ,medicine ,Fluorescence Resonance Energy Transfer ,Detection limit ,Immunoassay ,Chromatography ,biology ,medicine.diagnostic_test ,Chemistry ,010401 analytical chemistry ,04 agricultural and veterinary sciences ,General Medicine ,Arginine Kinase ,Arginine kinase ,040401 food science ,Fluorescence ,0104 chemical sciences ,Antigen-antibody interaction ,Förster resonance energy transfer ,Seafood ,Colloidal gold ,Quantum dot ,Zinc Compounds ,biology.protein ,Gold ,Food Science - Abstract
Arginine kinase (AK) is one of the most important allergens in shrimp products. Herein, a novel immunoassay for quantitation of AK was developed using the antibody modified gold nanoparticle (AuNP) and quantum dot (QD). When the first antibody modified AuNP (AuNP-Ab1) was bridged by AK with the secondary antibody modified QD (QD-Ab2), fluorescence resonance energy transfer (FRET) would occur between the AuNP and QD, which led to a decrease in fluorescent signals. The decrease in fluorescence intensity was found to correlate linearly with the log of AK concentration in the range of 1.0 × 10-6-1.0 × 10-3 mg/mL (R2 = 0.9909) and the detection limit was 0.11 ng/mL. The immunoassay was further proved to have encouraging specificity, precision and accuracy. Compared with existing methods, this study provided a promising approach to develop a highly sensitive and selective detection method for AK in shrimp related food samples.
- Published
- 2020
43. Improved antioxidant and immunomodulatory activities of enzymatically degraded Porphyra haitanensis polysaccharides
- Author
-
Yanbo Wang, Qing Zhu, Tao Zhou, Yun-Feng Huo, Linglin Fu, Yin-Ting Li, Chong Wang, and Fan Wang
- Subjects
Antioxidant ,030309 nutrition & dietetics ,medicine.medical_treatment ,Biophysics ,Polysaccharide ,Antioxidants ,Mice ,03 medical and health sciences ,chemistry.chemical_compound ,Hydrolysis ,0404 agricultural biotechnology ,Polysaccharides ,medicine ,Animals ,Pectinase ,Porphyra ,Pharmacology ,chemistry.chemical_classification ,0303 health sciences ,Reactive oxygen species ,biology ,04 agricultural and veterinary sciences ,Cell Biology ,biology.organism_classification ,040401 food science ,In vitro ,Molecular Weight ,RAW 264.7 Cells ,chemistry ,Biochemistry ,Galactose ,Porphyra haitanensis ,Food Science - Abstract
Porphyra haitanensis polysaccharide (CPH) was degraded by pectinase to improve its biological activities. Box-Behnken response surface design was used to optimize the hydrolysis conditions. The molecular weight of CPH and the degraded P. haitanensis polysaccharide (DCPH) were measured to be 524 and 217 kDa, respectively. GC-MS spectrometry results showed that CPH and DCPH were mainly composed of galactose. In vitro antioxidant assays indicated that DCPH possessed improved radical scavenging activity and ferric iron reducing power when compared to those of CPH. In H2 O2 -treated RAW264.7 cells, DCPH was also found to be more effective in reducing the generation of malondialdehyde and reactive oxygen species than CPH. The immunomodulatory assays demonstrated that DCPH possessed superior activities in enhancing the proliferation, phagocytosis, and NO secretion in a RAW264.7 macrophage cell model to those of CPH. PRACTICAL APPLICATIONS: Polysaccharide is the most abundant bioactive component of an edible red algae Porphyra haitanensis. However, the use of CPH is limited due to its relatively low biological activities. Thus, in order to fully utilize P. haitanensis, it is necessary to enhance the biological activities of CPH for its practical use. An efficient and practical method to enhance the bioactivities of P. haitanensis polysaccharide has been developed in the present work. The DCPH prepared in this work could have potential applications in food and medicinal areas.
- Published
- 2020
44. Transcription factors FabR and FadR regulate cold adaptability and spoilage potential of Shewanella baltica
- Author
-
Congnan Cen, Linglin Fu, Wang Feifei, Xiaoshuang Zhang, and Yanbo Wang
- Subjects
Shewanella ,media_common.quotation_subject ,Microorganism ,Food spoilage ,Microbiology ,Adaptability ,03 medical and health sciences ,Membrane fluidity ,Animals ,Food science ,Transcription factor ,Unsaturated fatty acid ,030304 developmental biology ,media_common ,Shewanella baltica ,0303 health sciences ,biology ,030306 microbiology ,Chemistry ,General Medicine ,Gene Expression Regulation, Bacterial ,biology.organism_classification ,Adaptation, Physiological ,Perciformes ,Cold Temperature ,Food Microbiology ,Food Science ,Transcription Factors - Abstract
Shewanella baltica is the specific spoilage microorganism of Pseudosciaena crocea during low-temperature storage. Exploring the correlation between cold adaptability and spoilage potential may provide a new perspective for prolonging shelf life of aquatic products. In the present study, we investigated the synthesis pathway of unsaturated fatty acid (UFA) responsible for regulating cold adaptability in Shewanella baltica and its effect on spoilage potential. FabR and FadR, as key regulators of membrane unsaturated fatty acids synthesis pathway, were identified in S. baltica. FabR was significantly down-regulated at 4 °C compared to at 30 °C, yet FadR displayed the opposite results. By overexpressing fabR and fadR genes at 4 °C, we found that FabR and FadR had negative and positive effects on UFA content and membrane fluidity as well as spoilage potential, respectively. These data indicated that FabR and FadR functioned collectively to increase the membrane fluidity for better cold adaptability at low temperature, resulting in the maintenance of spoilage potential of S. baltica.
- Published
- 2020
45. Quantification of major milk proteins using ultra-performance liquid chromatography tandem triple quadrupole mass spectrometry and its application in milk authenticity analysis
- Author
-
Chen Qi, Linglin Fu, Liangliang Shao, Xudong Cao, Fang Fang, Hao Xingkai, and Brian Dorus
- Subjects
0303 health sciences ,Chromatography ,Tandem ,Chemistry ,010401 analytical chemistry ,food and beverages ,Trypsin ,01 natural sciences ,0104 chemical sciences ,03 medical and health sciences ,fluids and secretions ,Triple quadrupole mass spectrometry ,medicine ,Soy protein ,030304 developmental biology ,Food Science ,Biotechnology ,medicine.drug - Abstract
An authenticity-based method was developed to detect economically motivated adulteration (EMA) in milk. To achieve this goal, 46 peptides released from trypsin digested milk proteins were identified and marker peptides were further selected based on their digestibility and stability characteristics to allow further quantifications of the milk proteins in the original samples using an isotope-dilution ultra-performance liquid chromatography tandem triple quadrupole mass spectrometry (UPLC-TQMS). Furthermore, to detect EMA in milk samples, 22 authentic milk powder samples were analyzed using the isotope-dilution UPLC-TQMS, and an authenticity threshold value --70.26 g/100 g as the content of all five major milk proteins to total protein—was established to evaluate milk samples with high adulteration risks. Finally, the threshold value was validated using soy protein adulterated milk samples. Results showed that the reported authenticity-based method was sensitive enough to detect the tampering of milk samples with as little as 10 % soy protein added. It is clear that this newly developed authenticity-based detection method is a powerful tool to detect unknown adulteration risks in milk samples.
- Published
- 2022
46. Quorum sensing system-regulated genes affect the spoilage potential of Shewanella baltica
- Author
-
Aijin Ma, Yanbo Wang, Linglin Fu, Nana Liu, and Chong Wang
- Subjects
0301 basic medicine ,Shewanella ,Cell signaling ,Time Factors ,030106 microbiology ,Food spoilage ,Diketopiperazines ,Biology ,03 medical and health sciences ,Thioredoxins ,Protein sequencing ,Bacterial Proteins ,Food Preservation ,Animals ,Food science ,Gene ,Shewanella baltica ,Whole genome sequencing ,Cysteine Synthase ,Whole Genome Sequencing ,Biofilm ,Quorum Sensing ,Gene Expression Regulation, Bacterial ,biology.organism_classification ,Perciformes ,Cold Temperature ,Quorum sensing ,030104 developmental biology ,Seafood ,Biofilms ,Food Microbiology ,Periplasmic Proteins ,Food Science - Abstract
Large yellow croaker (Pseudosciaena crocea) is a popular and nutritious but also highly perishable fish species, with Shewanella baltica being the primary spoilage bacteria during low-temperature storage. Clarifying the factors promoting spoilage will facilitate efforts to predict and control the shelf life of foods. This study focused on spoilage-related genes in two Shewanella baltica strains with different spoilage potentials. Using whole genome sequencing and alignment, three distinguishing genes (torT, cysM and trxB) were identified. Further protein sequence comparison and protein structure modeling revealed possible motifs responsible for the spoilage activity. Moreover, diketopiperazine (DKP) quorum sensing (QS) signaling molecules regulated biofilm formation and spoilage gene expression, indicating a relationship between the QS system, biofilm formation and spoilage potential. Our results suggest that DKPs and spoilage genes are potential targets for developing novel food antiseptics, as well as new markers for fish product spoilage.
- Published
- 2018
47. Preservation of large yellow croaker ( Pseudosciaena crocea ) by Coagulin L1208, a novel bacteriocin produced by Bacillus coagulans L1208
- Author
-
Li Gang, Yanbo Wang, Yu Zhao, Xinming Ruan, Chong Wang, and Linglin Fu
- Subjects
0301 basic medicine ,endocrine system ,Microbiology ,03 medical and health sciences ,0404 agricultural biotechnology ,Bacteriocins ,Bacteriocin ,Food Preservation ,Animals ,Spoilage bacteria ,Bacillus coagulans ,Bacteria ,biology ,High protein ,Consumer health ,04 agricultural and veterinary sciences ,General Medicine ,biology.organism_classification ,040401 food science ,Bacterial strain ,Perciformes ,030104 developmental biology ,Coagulin ,Anti-Infective Agents, Local ,%22">Fish ,Food Science - Abstract
Large yellow croaker (Pseudosciaena crocea) is a cultivated fish of great economic importance and abundant nutritional value. However, due to its high protein and water contents, it is susceptible to decomposition, leading to considerable economic loss and adverse effects on consumer health. Here, we assessed the function of the bacterial strain Bacillus coagulans L1208 (Bcoa) in preserving large yellow croaker during storage at 4°C and found that Bcoa elongates the shelf-life significantly. Further investigations showed that Bcoa prolongs the storage time mainly by suppressing the growth of spoilage bacteria. Moreover, a novel bacteriocin, designated as Coagulin L1208 and produced by Bcoa, was purified and identified by N-terminal sequencing. Finally, the activity of Coagulin L1208 for suppressing spoilage bacteria during the preservation of large yellow croaker was assessed. Our results reveal the mechanism by which Bcoa aids the preservation of large yellow croaker and identify Coagulin L1208 as a potential novel antiseptic.
- Published
- 2018
48. Chinese bayberry (Myrica rubra) phenolics mitigated protein glycoxidation and formation of advanced glycation end-products: A mechanistic investigation
- Author
-
Yong Wang, Yanbo Wang, Laijin Su, Huang Zhijie, Linglin Fu, and Qiaozhi Zhang
- Subjects
Glycation End Products, Advanced ,01 natural sciences ,DNA Glycosylases ,Analytical Chemistry ,Human health ,symbols.namesake ,0404 agricultural biotechnology ,Phenols ,Glycation ,Food science ,biology ,Chemistry ,010401 analytical chemistry ,04 agricultural and veterinary sciences ,General Medicine ,biology.organism_classification ,040401 food science ,0104 chemical sciences ,Myrica ,Maillard reaction ,Fruit ,symbols ,Protein glycation ,Oxidation-Reduction ,Myrica rubra ,Food Science - Abstract
Protein glycation and formation of advanced glycation end-products (AGEs) impose threats to the human health. This study firstly investigated the inhibition of Chinese bayberry (Myrica rubra) phenolics on AGEs formation through mechanistic analysis. Four common Chinese bayberry cultivars were selected to prepare phenolic-rich extracts (CBEs) and characterized for phenolic composition, and their anti-AGE properties were evaluated in multiple in vitro systems. Total sixteen phenolics were quantified in CBEs by UPLC-ESI-MS/MS. CBEs reduced total and specific fluorescent AGEs formation in various simulating models, and protected the protein from structural modification, oxidation, and cross-linking. Mechanistic analysis unveiled that scavenging of free radicals, inactivation of transition metals, interaction with protein to form complexes, and trapping of reactive α-dicarbonyls to form adducts underlain the mechanisms of the anti-glycative actions of CBEs. Chinese bayberry fruits, especially the cultivars Biqi and Wuzi, may be a promising dietary strategy to mitigate AGEs load in the human body.
- Published
- 2021
49. Combining Alcalase hydrolysis and transglutaminase-cross-linking improved bitterness and techno-functional properties of hypoallergenic soybean protein hydrolysates through structural modifications
- Author
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Qiaozhi Zhang, Shuyao Zheng, Linglin Fu, Yong Wang, Yanbo Wang, and Zhouzhou Cheng
- Subjects
chemistry.chemical_classification ,integumentary system ,biology ,Tissue transglutaminase ,food and beverages ,Hypoallergenic ,Peptide ,Hydrolysate ,Hydrolysis ,Enzyme ,chemistry ,biology.protein ,Soybean Proteins ,Food science ,Flavor ,Food Science - Abstract
Alcalase hydrolysis of soybean proteins was shown effective in degrading epitopes, but with a significant loss of tastes and functional properties. In this study, the combined use of controlled Alcalase hydrolysis and transglutaminase (TGase)-cross-linking was used to produce hypoallergenic soybean protein hydrolysates (SPHs) with improved flavor and techno-functional properties. Through establishing the kinetic model of heterogeneous enzymatic processes, SPHs with different degrees of hydrolysis (2.5–10.0%) were obtained and polymerized by TGase to yield products with various peptide components. Results showed that post-hydrolysis cross-linking rearranged the (poly)peptides in SPHs via glutaminyl modifications. Following TGase-treatments, due to the masking of bitter-active peptides and free amino acids, the bitterness of SPHs was significantly reduced with a slight improvement in the overall flavor. Furthermore, TGase–cross-linking rescued multiple techno-functionalities of SPHs, particularly their emulsifying and foaming properties. Using sera from soybean-allergic individuals, it was evidenced that TGase-addition did not generate neoallergens and the residual allergenicity of SPHs was not distinctly affected. The final products maintained 44–71% reduction in the IgE-binding levels in comparison to the unhydrolyzed protein. Combining limited Alcalase hydrolysis with TGase–cross-linking provides a feasible way to produce hypoallergenic soybean ingredients with desired flavor and functional attributes.
- Published
- 2021
50. Sulfated polysaccharides from red seaweed Gelidium amansii: Structural characteristics, anti-oxidant and anti-glycation properties, and development of bioactive films
- Author
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Huan Li, Linglin Fu, Qing Yang, Yanbo Wang, Hejun Yu, Gang Yu, Qiaozhi Zhang, and Jian Chen
- Subjects
chemistry.chemical_classification ,Arabinose ,010304 chemical physics ,biology ,General Chemical Engineering ,Methylglyoxal ,Mannose ,Gelidium amansii ,04 agricultural and veterinary sciences ,General Chemistry ,Polysaccharide ,biology.organism_classification ,040401 food science ,01 natural sciences ,Fucose ,chemistry.chemical_compound ,0404 agricultural biotechnology ,chemistry ,Glycation ,Galactose ,0103 physical sciences ,Organic chemistry ,Food Science - Abstract
Marine red algae are rich sources of sulfated polysaccharides as bioactive ingredients and hydrocolloid molecules. In this study, sulfated polysaccharides (YGAP, EGAP, and NGAP) were extracted from Gelidium amansiis that were harvested from three different sea areas of China. Characterization of these polysaccharides shows that they contain 3.7–4.0% sulfate and are mainly composed of galactose, glucose, fucose, arabinose, and mannose. The FT-IR and 13C NMR analysis indicate that the sulfated polysaccharides are agar-type galactans containing 3,6 anhydro-α- l -galactopyranose and β- d -galactopyranose residues. By using various in vitro models, all sulfated polysaccharides, particularly EGAP, exhibit the ability to scavenge O2•– and OH· radicals and reducing power. Additionally, in a glucose-glycated BSA system, the polysaccharides show an inhibitory effect on protein glycation and formation of specific advanced glycation end-product. Their anti-glycative property is attributed to their anti-oxidant activity and trapping capacity of methylglyoxal. Given that these polysaccharides possess agar-like structures, they were used to prepare bioactive films and expectedly, transparent and homogeneous films were obtained. The films display high water barrier properties with retained antioxidant and anti-glycation activities as above. These results expand the current knowledge of G. amansiis polysaccharides as nutraceuticals and hydrocolloids, which would benefit their applications in the food industry.
- Published
- 2021
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