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In order to explore the best packaging form and storage method of rice-wheat mixed steamed bread, the effects of breathable packaging, deoxidized packaging and sealed packaging on the quality of rice-wheat mixed steamed bread were studied by analyzing the microbial content, moisture content, texture characteristics and sensory properties of steamed bread after steaming. The results showed that the moisture content, elasticity and hardness of steamed bun were the fastest, and the sensory score was the lowest. In the whole storage, the moisture content and hardness of deoxidized steamed bread were slightly less than that of sealed steamed bread, and the elasticity was greater than that of sealed steamed bread. When stored at 25 ℃, the total number of bacterial colonies in aerated, deoxidized and sealed steamed buns exceeded 6 lg CFU/g at 1, 6 and 3 d, respectively. The mold count exceeded the national standard GB/T 21118-2007 200 CFU/g on days 2, 5 and 4, and the sensory quality deteriorated on days 1, 3 and 5. When stored at 4 ℃, sealed, deoxidized and breathable steamed buns were stored at 8, 14 and 12 days, respectively, the total number of colonies exceeded 6 lg CFU/g at 8, 14 and 12 days, the mold count exceeded GB/T 21118-2007 200 CFU/g at 10, 12 and 10 days, and the sensory quality deteriorated at 8, 12 and 10 days. Therefore, the low-temperature storage form of deoxidized packaging makes the steamed bread have better storage quality.

With the continuous development of modified starch, people's demand for the functional characteristics, safety, and convenience of modified starch has increased significantly. Pre-gelatinized starch (PGS) is a type of starch modified by physical methods, which is a modified starch particle without obvious crystallization obtained by rapid dehydration and drying after starch gelatinization. PGS has a porous and hydrogen-bonded fracture structure, which has the advantages of good cold water solubility, strong water retention ability and high viscoelasticity. Cold water can be mixed into paste during application, eliminating the step of heating and gelatinization. Therefore, as a biodegradable raw material with excellent performance, PGS has important application value in the fields of flour products, low-temperature meat products, condiments and other leisure starch-based foods. This paper briefly introduces the definition, preparation methods, properties, and influencing factors of PGS performance, focuses on the current application status of PGS in starch-based foods, and points out the future research direction of PGS in the field of food, aiming to provide some references for promoting the application of PGS in the food industry.

Starch provides essential calories for the body's vital activities, but it usually has a high glycemic index. The digestion of starch tends to lead to a steep increase in blood sugar levels, insulin resistance and health risk. The digestibility of starch is related to its multi-scale structure. The regulations of starch digestibility can be achieved by altering its multi-scale structure through the modifications. However, the physical modification has received more and more attention due to its safety, simplicity and environmental friendliness. Based on this, the digestibility of starch is outlined. The relationship between the multi-scale structure and digestive properties of starch is analyzed. The digestive properties of starch regulated by physical modifications, such as hydrothermal treatment, microwave, extrusion, high-pressure homogenization, ultrasonic, cold plasma and physical encapsulation are reviewed. The future research directions on starch digestibility are also provided.

In order to investigate the effects of different degrees of substitution (DS) on physicochemical properties of rice starch malate and on the quality of noodles, rice starch malate with different degrees of substitution (DS=0~0.603) was prepared. The solubility, swelling, gelatinization and rheological properties of rice starch malate were investigated, as well as its improvement effect on the cooking characteristics, texture characteristics and sensory characteristics of noodles. The results indicated that a new absorption peak appeared at a spectral wavenumber of approximately 1720 cm−1 on the infrared spectrum curve of malic acid starch esters. After esterification, the solubility of starch significantly increased (P

Soymilk is an ideal plant protein drink with rich nutritional value and can prevent and control diseases such as hyperlipidemia, hypertension, atherosclerosis, iron deficiency anemia, etc. Regular consumption can promote and protect human health, and can even be used as a high-quality food for the prevention of new crowns. However, the naturally occurring legume odor in soybeans reduces the acceptance of consumers, but also limits the further development of soybean products. This paper presents a systematic review of the volatile compounds (aldehydes, alcohols, furans, ketones) that can contribute to soybean milk legume odor and the reaction pathways leading to their formation, and further elaborates on the impact of legume odor on the development of soy milk. Subsequently, the development status of soymilk deodorization process is discussed from four aspects: Physical, chemical, biological, and masking, and the problems existing in the current soymilk deodorization research as well as the future research direction are summarized and prospected, with a view to providing theoretical basis for the development of low or no-soymilk deodorization soybean products and the promotion of soybean consumption.

In order to improve the quality of rice bread and reveal the effects of transglutaminase (TGase) on the quality of rice flour, rice dough and rice bread, and reveal the relationship among the indexes. The silty properties and pasting properties of TGase containing different mass fractions in rice flour, the water distribution, rheological properties and fermentation capability of rice dough, and the specific volume, gas cells and texture of bread were tested. The results showed that 0.60% TGase could improve the silty and pasting properties of rice flour, and increase the stabilization time of rice flour to 8.00±0.77 min. The peak viscosity (PV), valley viscosity (VV) and final viscosity (FV) were increased to 5801.00±30.41, 3805.67±76.14 and 5836.33±106.17 cP, respectively. Breakdown (BD) and setback (SB) of rice flour were reduced to 1990.00±128.11 and 1991.67±34.08 cP. At the same time, TGase increased the tightness of water binding, improved the rheological properties and fermentation capability of rice dough, increased S21 to 9.24%±13.07%, decreased T21 and T22 to 1.40±1.80 and 30.45±2.28 ms, and increased Hm to 8.60±0.11 mm. The porosity was increased to 50.51%±0.90%, which reduced the hardness, adhesiveness and chewiness of rice bread, improved the springiness of rice bread and improved the textural properties of rice bread. Correlation analysis showed that T23 was negatively correlated with the formation time, and Hm was positively correlated with C3, C3~C2 and VV. And BD and SB were negatively correlated, chewiness was positively correlated with C1, specific volume was positively correlated with FV and PV were positively correlated. The results showed that TGase improved the quality of rice flour, rice dough and rice bread, and there were different degrees of correlation among the improved indexes.

With economic growth and improved living standards, the incidence of metabolic diseases such as diabetes mellitus caused by over-nutrition has risen sharply worldwide. Elevated blood glucose and complications in patients seriously affect the quality of life and increase the economic burden. There are limitations and side effects of current hypoglycemic drugs, while probiotics, which are safe, economical, and effective, have good application prospects in disease prevention and remodeling of intestinal microecological health and are gradually becoming a research hotspot for diabetes prevention and treatment, capable of lowering blood glucose and alleviating complications, among other things. Probiotic supplementation is a microbiologically based approach to the treatment of type 2 diabetes mellitus (T2DM), which can achieve anti-diabetic efficacy through the regulation of different tissues and metabolic pathways. In this study, we summarize recent findings that probiotic intake can achieve blood glucose regulation by modulating intestinal flora, decreasing chronic low-grade inflammation, modulating glucagon-like peptide-1 (GLP-1), decreasing oxidative stress, ameliorating insulin resistance, and increasing short-chain fatty acids (SCFAs) content. Moreover, the mechanism, application, development prospect, and challenges of probiotics regulating blood glucose were discussed to provide theoretical references and a guiding basis for the development of probiotic preparations and related functional foods regulating blood glucose.

Rice is a food with a high starch content, comprising over 75% of its composition. However, prolonged and excessive consumption of this cereal may lead to elevated blood glucose levels, which can increase the risk of obesity, type 2 diabetes, and cardiovascular disease. Butyric acid (BA), the primary energy source for colonic epithelial cells, exhibits the highest utilization rate among short-chain fatty acids, underscoring its importance for human health. In this study, rice starch butyrate (RSB) samples were synthesized using the aqueous phase process, with broken rice starch (RS) and butyric anhydride serving as the substrate. RSB samples with different degrees of substitution (DS) were produced by modulating the addition amount of butyric anhydride. The crystal structures, morphology of starch granules, pasting properties, thermal stability, and in vitro digestibilities of the RSB were investigated and compared with those of native rice starch. Fourier transform infrared (FTIR) spectroscopy confirmed the successful incorporation of butyryl into the starch molecules. With the increase in DS, the roughness of the RSB material's surface gradually increased, leading to the deterioration of the smooth structure on certain surfaces, which resulted in the appearance of cracks and collapses. Additionally, the crystallinity diminished from 24.77% to 7.41% with increasing DS. Concurrently, in vitro digestive characterisation revealed that the percentage of resistant starch increased from 24.33% to 47.72%. Thus, this study can provide a theoretical basis for the development of novel products of amyl butyrate.

Cell-cultured meat, which is obtained by adsorbing cells on the three-dimensional scaffold, is considered a potential solution to animal welfare issues. Edible and safe cell-cultured meat scaffolds are a key part of its research. Soy protein isolate (SPI) hydrogel has a three-dimensional network structure and has been studied for L929 cell culture because of its non-toxicity and biocompatibility. However, the toughness and mechanical properties of SPI hydrogel are not enough to bear the requirements of cell cultivation. In this paper, sodium alginate (SA) was added to SPI hydrogel, and the interpenetrating network (IPN) technology was used to construct SPI-SA IPN hydrogel by transglutaminase and Ca2+ double crosslinking method. SPI-SA IPN hydrogel has excellent mechanical properties, structural stability and biodegradable performance than SPI hydrogel. The bio-compatibility and degradability of L929 and C2C12 cells on SPI-SA IPN hydrogel were studied by cytotoxicity, trypan blue and living/dead cell staining, and the growth law of the hydrogel as a scaffold for cell culture was analyzed. The results showed that L929/C2C12 cells can proliferate normally and adhere in hydrogel and have good bio-compatibility. L929 cells with size about 20–50 µm have better adhesion and growth abilities on SPI-SA IPN hydrogel than C2C12 cells with 100–300 µm. Therefore, the SPI-SA IPN hydrogel is non-toxic and supports the growth of cells in the pores of the material. This study provides a reference for the application of SPI-SA IPN hydrogels in vitro cell growth.

The salt taste-enhancing and antioxidant effect of the Maillard reaction on peanut protein hydrolysates (PPH) was explored. The multi-spectroscopic and sensory analysis results showed that the Maillard reaction products (MRPs) of hexose (glucose and galactose) had slower reaction rates than those of pentose (xylose and arabinose), but stronger umami and increasing saltiness effects. The Maillard reaction can improve the flavor of PPH, and the galactose-Maillard reaction product (Ga-MRP) has the best umami and salinity-enhancing effects. The measured molecular weight of Ga-MRP were all below 3000 Da, among which the molecular weights between 500–3000 Da accounted for 46.7%. The products produced during the Maillard reaction process resulted in a decrease in brightness and an increase in red value of Ga-MRP. The amino acid analysis results revealed that compared with PPH, the content of salty and umami amino acids in Ga-MRPs decreased, but their proportion in total free amino acids increased, and the content of bitter amino acids decreased. In addition, the Maillard reaction enhances the reducing ability, DPPH radical scavenging ability, and Fe2+ chelating ability of PPH. Therefore, the Maillard reaction product of peanut protein can be expected to be used as a substitute for salt seasoning, with excellent antioxidant properties.

In order to improve the retrogradation of rice starch (RS) and the quality of rice products, soy protein isolate (SPI), whey protein isolate (WPI), and rice flour were mixed and further extruded into mixed flour. The physicochemical properties and morphology of starch of extruded rice flour (ERS) and starch of extruded mixtures of SPI, WPI, and rice flour (SPI-WPI-ERS) were analyzed. The distribution of amylopectin chain length, molecular weight, microstructure, crystallinity, short-range ordered structure, pasting properties, and thermodynamic properties of RS, ERS, and SPI-WPI-ERS were measured. The results showed that, compared with rice starch, the proportion of long-chain starch, total starch content, and molecular weight were decreased in ERS and SPI-WPI-ERS, but the proportion of short-chain and amylose content was increased. The short-range order structure was destroyed. The water absorption of ERS and SPI-WPI-ERS was much higher than rice starch at 55 °C, 65 °C, and 75 °C, but lower than that of rice starch at 95 °C. Therefore, the retrogradation characteristics of SPI-WPI-ERS were improved. The setback of rice starch products was reduced and the setback of SPI-WPI-ERS was lower than that of ERS. Overall, the retrogradation of rice starch was delayed by adding exogenous protein and extrusion technology, and the application range of rice flour in staple food products was broadened.

Abstract Reprogrammed cell metabolism is deemed as one of the hallmarks of cancer. Hexosamine biosynthesis pathway (HBP) acts as an “energy sensor” in cells to regulate metabolic fluxes. Glutamine-fructose-6-phosphate amidotransferase 1 (GFAT1), the rate-limiting enzyme of HBP, is broadly found with elevated expression in human cancers though its exact and concrete role in tumorigenesis still remains unknown and needs further investigation. P38 mitogen-activated protein kinase (MAPK) is an important component of stress-signaling pathway and plays a critical role in cell fate decision, whereas the underlying mechanism of its activation under nutrient stress also remains elusive. In this study, we show that glucose deprivation induces the interaction of GFAT1 with transforming growth factor β-activated kinase 1 binding protein 1 (TAB1) in a TAB1 S438 phosphorylation-dependent manner. Subsequently, the binding of GFAT1 to TAB1 facilitates TTLL5–GFAT1–TAB1 complex formation, and the metabolic activity of GFAT1 for glutamate production further contributes to TTLL5-mediated TAB1 glutamylation. In consequence, TAB1 glutamylation promotes the recruitment of p38α MAPK and thus drives p38 MAPK activation. Physiologically, GFAT1-TAB1-p38 signaling promotes autophagy occurrence and thus protects tumor cell survival under glucose deficiency. Clinical analysis indicates that both GFAT1 and TAB1 S438 phosphorylation levels correlate with the poor prognosis of lung adenocarcinoma patients. These findings altogether uncover an unidentified mechanism underlying p38 MAPK signaling regulation by metabolic enzyme upon nutrient stress and provide theoretical rationality of targeting GFAT1 for cancer treatment.

In order to meet the demand of high mechanical strength hydrogels in the food field, broken rice protein and sodium alginate were used as the main raw materials to prepare a food-grade broken rice protein (RP)-sodium alginate (SA) interpenetrating polymer network (IPN) hydrogels with high mechanical properties through heat treatment and ion cross-linking in this study. The mechanical properties of IPN hydrogels were adjusted by changing the concentration of rice protein (80, 100, 120, 140, 160 mg/mL) in the gel system of rice protein and sodium alginate, and the properties of the hydrogels, such as texture, rheological properties, whiteness, swelling and water content, were measured after the mixture was heated and Ca2+ cross linked. The results showed that: With the increase of the concentration of broken rice protein in the gel system, the storage modulus G', loss modulus G" and gel hardness of RP-SA IPN hydrogels increased. When the broken rice protein concentration was 140 mg/mL, the increase of gel hardness became smaller. The swelling property of hydrogels first decreased and then tended to be flat, but the water distribution was more uniform. Therefore, proper amount of broken rice protein could fill the RP-SA IPN hydrogels network very well, and the morphology of the hydrogel was not changed greatly. At the same time, the mechanical properties of hydrogels could be regulated by regulating the amount of protein added. This study provides a theoretical basis for the application of rice protein in the field of food.

Cardiovascular disease (CVD) has become the leading cause of death, and it is critical to develop new functional foods to prevent intravascular thrombosis, the key cause of CVD. Fermented soy-based food is a good choice because of its native fibrinolytic enzyme (FE) activity. In this study, a strain that can produce a new type of fibrinolytic enzyme was selected from Chinese Douchi and identified as Bacillus licheniformis SFD-Y5 by molecular biology experiments and physiological and biochemical experiments. Single factor experiments combined with statistical experiments, including Plackett–Burman experiment, steepest ascent experiment and RSM (Box–Behnken design), were used to optimize the fermentation of FE by B. licheniformis SFD-Y5. The final FE activity was 2434.45 ± 28.49 IU/mL under optimal conditions, which is the highest FE activity produced by wild B. licheniformis so far. Further studies showed that Y5 FE is a serine metalloproteinase with good stability at alkaline pHs (pH 8.0–11.0). The results of our study could lay a foundation for the future production, molecular modification and further application in functional foods of Y5 FE.

With the development of intelligent manufacturing and computer science, the system of equipment in the workshop has become more and more complex. In the intricate environment, the state of device changes constantly, which could affect the accuracy of methods since they cannot adapt the changing context. Recently, Digital Twin (DT) has received great focus among academic world and industrial world, which provides a new normal form for solving problems. In this paper, the structure of DT is discussed and a DT and Stacked Auto Encoder (SAE) Based Model is proposed to monitor the product quality. Based on the classical structure of DT, the digital model of DT is further divided into two parts, a task-achieved part and a self-update part. The former that comprises an encoder network that is a part of SAE and an Artificial Neural Network (ANN)-based classifier could check whether products are qualified. And a decoder network, another part of SAE, and a parameters-update rule make up the self-update part that could detect the accuracy of the task-achieved part and retrain the neural networks as the accuracy is poor. Furthermore, a new loss function is put forward as a training criterion in order to magnify the tiny difference between input data and result. In order to emulate the changing environment, the experimental data are collected at two different points in time. The data are then input to the proposed model and two other traditional methods to test the ability of accuracy and the adaptability for changing context. The comparisons show that the proposed method has got improvements, especially in where the effect of working environment is significant.

Abstract Background Chromatin modification at mitosis is closely related to transcriptional reactivation in the subsequent cell cycle. We reasoned this process is deregulated by oncogenic signals, which would contribute to mitotic stress resistance in pancreatic cancer. Here, we show DMAP1/Bub3 complex mediates mitotic stress-induced cellular apoptosis, while this effect is counteracted by c-Src in pancreatic cancer cells. Our study aims to uncover an unidentified mechanism underlying the distinct response to mitotic stress between normal cells and pancreatic cancer cells. Methods The interaction between Bub3 and DMAP1 upon mitotic stress signaling was determined through molecular and cell biological methods. The inhibitory effect of c-Src on DMAP1/Bub3-mediated DNA methylation and gene transcription profile was investigated. The association between c-Src-mediated DMAP1 phosphorylation and paclitaxel activity in vivo and clinicopathologic characteristics were analyzed. Results Mitotic arrest induced p38-dependent phosphorylation of Bub3 at Ser211, which promotes DMAP1/Bub3 interaction. DMAP1/Bub3 complex is recruited by TAp73 to the promoter of anti-apoptotic gene BCL2L1, thus mediates the DNA methylation and represses gene transcription linked to cell apoptosis. Meanwhile, DMAP1 was highly phosphorylated at Tyr 246 by c-Src in pancreatic cancer cells, which impedes DMAP1/Bub3 interaction and the relevant cellular activites. Blocking DMAP1 pTyr-246 potentiates paclitaxel-inhibited tumor growth. Clinically, DMAP1 Tyr 246 phosphorylation correlates with c-Src activity in human pancreatic cancer specimens and poor prognosis in pancreatic cancer patients. Conclusions Our findings reveal a regulatory role of Bub3 in DMAP1-mediated DNA methylation upon mitotic stress and provide the relevance of DMAP1 pTyr-246 to mitotic stress resistance during pancreatic cancer treatment.

Following publication of the work [1], authors reported the “flow cytometery plots” panel in Fig. 4e contained an inter-duplication in error.

Deep squat, bench press and hard pull are important ways for people to improve their strength. The use of sensors to measure force is rare. Measuring strength with sensors is extremely valuable for people to master the intensity of exercise to scientifically effective exercise. To this end, in this paper, we used a real-time wireless motion capture and mechanical evaluation system of the wearable sensor to measure the dynamic characteristics of 30 young men performing deep squat, bench press and hard pull maneuvers. The data of tibia were simulated with AnyBody 5.2 and ANSYS 19.2 to verify the authenticity. The result demonstrated that the appropriate force of the deep squat elbow joint, the hip joint and the knee joint is 40% 1RM, the appropriate force of the bench press is 40% 1RM and the appropriate force of the hard pull is 80% 1RM. The external force is the main factor of bone change. The mechanical characteristics of knee joint can be simulated after the Finite Element Analysis and the simulation of AnyBody model are verified.

According to the World Health Organization, cardiovascular disease (CVD) has become a major cause of chronic illness around the globe. It has been reported that soy-based fermented food (SFF) is very effective in preventing thrombus (one of the most important contributing factors to CVD), which are mainly attributed to the bioactive substances, especially the fibrinolytic enzymes (FE) generated by microorganisms during the fermentation process of soybean food. This paper therefore mainly reviewed the microbial fibrinolytic enzymes (MFE) from SFF. We first discuss the use of microbial fermentation to produce FE, with an emphasis on the strains involved. The production, purification, physicochemical properties, structure-functional attributes, functional properties and possible application of MFE from SFF are then discussed. Finally, current limitations and future perspectives for the production, purification, and the practical application of MFE are discussed. MFE from SFF pose multiple health benefits, including thrombolysis, antihypertension, anti-inflammatory, anti-hyperlipidemia, anticancer, neuroprotective, antiviral and other activities. Therefore, they exhibit great potential for functional foods and nutraceutical applications, especially foods with CVDs prevention potential. [ABSTRACT FROM AUTHOR]

Abstract Background Garuga Roxb. is a genus endemic to southwest China and other tropical regions in Southeast Asia facing risk of extinction due to the loss of tropical forests and changes in land use. Conducting a genome survey of G. forrestii contribute to a deeper understanding and conservation of the genus. Results This study utilized genome survey of G. forrestii generated approximately 54.56 GB of sequence data, with approximately 112 × coverage. K-mer analysis indicated a genome size of approximately 0.48 GB, smaller than 0.52GB estimated by flow cytometry. The heterozygosity is of about 0.54%, and a repeat rate of around 51.54%. All the shotgun data were assembled into 339,729 scaffolds, with an N50 of 17,344 bp. The average content of guanine and cytosine was approximately 35.16%. A total of 330,999 SSRs were detected, with mononucleotide repeats being the most abundant at 70.16%, followed by dinucleotide repeats at 20.40%. We conducted a preliminary ploidy assessment using Smudgeplot and observed a clear bimodal distribution in G. forrestii at 1/2 relative coverage depth and total coverage depth (2n), suggesting a potential diploid genome structure. A pseudo chromosome of G. forrestii and a gemone of Boswellia sacra were used as reference genome to perform a primer population resequencing analysis within three Garuga species. Principal component analysis (PCA) indicated three distinct groups, but genome wide phylogenetics represented conflicting both between the dataset of different reference genomes and between maternal and nuclear genome. Conclusion In summary, the genome of G. forrestii is small, and the phylogenetic relationships within the Garuga genus are complex. The genetic data presented in this study holds significant value for comprehensive whole-genome analyses, the evaluation of population genetic diversity, investigations into adaptive evolution, the advancement of artificial breeding efforts, and the support of species conservation and restoration initiatives. Ultimately, this research contributes to reinforcing the conservation and management of natural ecosystems, promoting biodiversity conservation, and advancing sustainable development.

BACKGROUND: Soybean 11S globulin has good functional properties, which are widely used in the field of food. However, natural soybean 11S globulin (N-11S) has low flexibility and is easy to aggregate, impacting its foaming process. Studies have shown that soybean 11S globulin in molten globule state (MG-11S) has better molecular flexibility than N-11S, and trehalose has been shown to improve the properties of proteins. Therefore, this study investigated the interaction mechanism between trehalose and MG-11S, and its impact on rheological and foaming properties of MG-11S. RESULTS: The molecular docking and intrinsic fluorescence results showed that hydrogen bonding was the main interaction force at lower than 0.5 mol L-1 trehalose added. Meanwhile, rheology and foaming showed that the MG-11S-trehalose complexes had better viscoelasticity, foaming ability (66.67-86.67%) and foaming stability (75.00-89.29%) than N-11S (16.67% foaming ability and 40.00% foaming stability); however, when the trehalose was higher than 0.5 mol L-1, molecular crowding occurred and H-bonds were weakened, resulting in reduction of foaming capacities. Microstructure determination showed that trehalose attached to the surface of foam membrane; meanwhile, the foaming structure of the complex with 0.5 mol L-1 trehalose had a thicker liquid film with decreased drainage rate, less agglomeration and disproportionation of foam, illustrating the best foaming ability and foaming stability. CONCLUSION: The results suggested that trehalose at different concentrations can interact with MG-11S through different mechanisms, and improve the foaming capacity of MS-11S. This provided a reference for the application of MS-11S in foaming food. [ABSTRACT FROM AUTHOR]