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Butter is generally made from milk fat, which contains high levels of saturated fatty acids, thus providing health risks. Therefore, alternatives are needed, namely recombined butter by substituting other healthier saturated fats, namely fat rich in monoacylglycerols (MAG) and diacylglycerols (DAG) from glycerolysis of coconut stearin which is rich in medium chain fatty acids, which are then called MAG-DAG fat (MDF). This research aimed to determine the effect of MDF substitution in recombined butter, which produced the best physicochemical and sensorial properties. The substitution of MDF was carried out at concentrations 0%, 5%, 10%, 15%, and 20%. Substitution of MDF had a significant effect on physicochemical properties and sensory acceptability. Recombined butter with substitution of MDF-5% produced good physicochemical properties and was liked by the panelists. Recombined butter of MDF-5% contained MAG, DAG, and triacylglycerol (TAG) of 0.48%, 8.71%, and 90.81%, respectively, and it had a higher medium chain fatty acids (MCFAs) content, namely 10.72% compared to the MDF-0% (control) which was only 7.45%. The hardness, adhesiveness, and cohesiveness of recombined butter of MDF-5% were about 1247.44 N, −671.28 N, and 0,09 N, respectively. The crystal microstructure was in the form of small spherulites in large quantities, and polymorphism showed a mixture of β’- and β-crystals. Substitution of MDF-5% did not change the new functional groups, but increased the intensity of the hydroxyl groups. Substitution of MDF in recombined butter was suitable to produce butter with good characteristics and potentially healthier.

Iron fortification in the form of ferrous sulfate is associated with several disadvantages, particularly related to the unpleasant after-taste. In this context, ferrous sulfate must be encapsulated by forming solid lipid nanoparticles (SLNs), which can be applied to fat-based foods such as chocolate bar. Therefore, this study aimed to provide chocolate bar fortified by SLN-ferrous sulfate with good physicochemical characteristics and sensory acceptability. The process was carried out by providing fats rich in monoacylglycerol (MAG) and diacylglycerol (DAG) from coconut stearin as a lipid matrix and emulsifier, fabricating SLN-ferrous sulfate, and fortifying SLN-ferrous sulfate in the chocolate bar at 0% (control), 2.5%, 5%, and 7.5%. The results showed that the fortification significantly affected texture, color, iron content, and sensory acceptability. The addition of SLN-ferrous sulfate of 2.5% produced chocolate bar with good physicochemical properties, which were preferred by the panelists. The chocolate bar contained iron reaching 79.23 mg/kg, a small spherulitic crystal microstructure, dominated by stable β-crystals, and no fat bloom was formed. Furthermore, SLN-ferrous sulfate based on fats rich in MAG and DAG from coconut stearin was compatible with good characteristics.

Objective The spatial distribution of ground subsidence in the coastal area of Tianjin was predicted using a random forest machine learning model, in which the performance and significance of the variables were evaluated. Methods The random forest model was trained and validated in this study using datasets of ground subsidence in 2020, aquifer lithology, water level differences in aquifers in 2020, and hydrogeological parameters. Results The results demonstrate the effectiveness of the random forest model for fitting and predicting ground subsidence (R2=0.98, RMSE=0.52 mm). Moreover, it is found that water level difference emerges as the most influential factor affecting ground subsidence, followed by lithology and hydrogeological parameters. Conclusion The present study introduces several novel contributions: ① utilization of spatial distribution data for training ground subsidence models; ② identification of significant controlling factors based on physical mechanisms; ③ assessment of the relative importance of these controlling factors. Additionally, this paper highlights the limitations and future directions in ground subsidence research, offering valuable insights for the rapid and accurate prediction of ground subsidence using the random forest model.

This study investigated the effects of various processing methods on the lipid composition of ultra-processed foods (UPFs), specifically focusing on high-temperature frying, hydrogenation, freezing, and thawing. The research revealed that these processing methods significantly alter lipid profiles, with high-temperature techniques such as frying and hydrogenation leading to increased lipid oxidation and trans fat formation. These alterations have notable implications for the nutritional quality and health impacts of UPFs. The study found that the changes in lipid composition due to these processing methods significantly affect the nutritional value of UPFs and are linked to adverse health outcomes, including an increased risk of obesity, cardiovascular disease, and other chronic conditions. In contrast, methods like freezing and thawing produced different effects on lipid profiles. The findings emphasize the critical role of processing methods in determining lipid composition and highlight the potential health risks associated with consuming processed foods high in harmful fats. Incorporating healthier fats, such as unsaturated fats, into the diet could mitigate some of these risks. This study enhances the understanding of how food processing impacts lipid composition and health outcomes.

As a natural emulsifier, egg white protein (EWP) has great interfacial characteristics and high security, and has broad development prospects. This study explored the impact of ultrasound synergized citral (CI) treatment on the microstructure, molecular flexibility and emulsifying property of EWP, and predicted the interaction between CI and ovalbumin (the main protein in EWP) through molecular docking. The decrease in free amino content and the growth in molecular weight of EWP suggested that CI and proteins were successfully grafted. The results of physicochemical properties revealed that UCEWP (ultrasound synergized citral-treated EWP) had smaller particle size and larger ζ-potential absolute value, which meant that the stability of UCEWP system was enhanced. From the perspective of interfacial characteristics, UCEWP had lower interfacial tension, which remarkably improved its emulsifying property. The emulsifying activity index (EAI) and emulsifying stability index (ESI) of UCEWP were 1.99 times and 3.19 times higher than that of natural EWP (NEWP). Analysis of Fourier transform infrared spectroscopy (FT-IR) and fluorescence spectroscopy illustrated that the secondary and tertiary structures of UCEWP were more disordered and stretched than those of EWPs. Protein microstructure demonstrated that UCEWP presented loose small particle distribution, and correlation analysis reflected that the improvement of molecular flexibility was positively correlated with the enhancement of emulsifying property. These results elucidated that ultrasound synergized CI treatment is an effective mean to improve the molecular flexibility and emulsifying property of EWP, which provides a valuable reference for further application of EWP.

ABSTRACT: Chicken egg yolk plasma (EYP), the supernatant fraction of egg yolk obtained by water dilution and centrifugation, is a rich source of various bioactive substances and a significant bearer of yolk-emulsifying properties. This study utilized proteomics to conduct a comprehensive and in-depth analysis of both common and modified EYP proteins (phosphorylated proteins and N-glycosylated proteins). Total of 208 proteins were identified in EYP, including 42 phosphorylated proteins with 137 phosphorylation sites and 150 N-glycoproteins with 332 N-glycosylation sites. Among the phosphorylation sites, tyrosine accounted for 80.6%, while the N-glycosylation sites predominantly featured “N-X-T” motifs, accounting for 58.7%. Functional enrichment analysis revealed that most proteins were involved in regulating enzyme activity and inhibition with a particular focus on modulating peptidase activity. Notably, vitellogenins-2 (30 phosphorylation sites, 9 N-glycosylation sites) and apolipoprotein B (10 phosphorylation sites, 56 N-glycosylation sites) were the 2 proteins with the most modification sites. Additionally, EYP was found to contain the highly N-glycosylated complement proteins C3 and C4. These findings provide new insights into the protein composition of EYP and its roles in chicken embryo development and immune defense, offering a theoretical foundation for the application of EYP in various fields.

Low-temperature cooking causes flavor weakness while improving the texture and digestive properties of meat. To enhance the flavor of low-temperature cooked Tibetan pork, samples were cooked at low-temperature with or without ultrasound-assisted (UBTP, BTP) for different times (30 min, 90 min) and then analyzed using GC–MS and LC-MS. The results showed that ultrasound-assisted cooking caused a significant increase in lipid oxidation by 9.10% in the early stage of the treatment. Additionally, at the later stage of ultrasound-assisted processing, proteins were oxidized and degraded, which resulted in a remarkable rise in the protein carbonyl content by 6.84%. With prolonged effects of ultrasound and low-temperature cooking, the formation of phenylacetaldehyde in UBTP-90 sample originated from the degradation of phenylalanine through multivariate statistics and correlation analysis. Meanwhile, trans, cis-2,6-nonadienal and 1-octen-3-one originated from the degradation of linolenic acid and arachidonic acid. This study clarified the mechanism of ultrasound-assisted treatment improving the flavor of low-temperature-cooked Tibetan pork based on the perspective of lipids and proteins oxidation, providing theoretical supports for flavor enhancement in Tibetan pork-related products.

The challenge of meat quality degradation due to transportation difficulties in high-altitude plateaus underscores the importance of an efficient thawing process for Tibetan pork to ensure its quality. This study compared four thawing methods ultrasound thawing (UT), refrigerator thawing (RT), hydrostatic thawing (HT), and microwave thawing (MT) to assess their impact on the quality of Tibetan pork, focusing on thawing loss, tenderness, color variation, and alterations in protein secondary structure and moisture content. Additionally, the study examined the impact of thawing on the metabolites of Tibetan pork using metabolomics techniques. The results indicated that UT yielded the highest quality samples. UT significantly accelerated the thawing rate and had minimal impact on tenderness compared to traditional thawing methods. Moreover, protein and lipid oxidation levels were reduced by UT treatment. Furthermore, it enhanced the binding capacity of protein and water molecules, reduced drip loss, and maintained meat color stability. What’s more, amino acid metabolites such as l-glutamic acid, l-proline, oxidized glutathione, and 1-methylhistidine played a significant role in thawing oxidation in Tibetan pork, exhibiting a positive correlation with protein oxidation. UT resulted in a notable decrease in the levels of hypoxanthine and 2-aminomethylpyrimidine, contributing to the reduction of bitterness in the thawed meat and consequently enhancing the freshness of Tibetan pork. This study offers novel insights into understanding the biological changes occurring during the thawing process, while also furnishing a theoretical framework and technical assistance to improve the quality of Tibetan pork and propel advancements in food processing technology.

Gelatin is a protein molecule that can be hydrolyzed from collagen, animal bones, skin and it easily soluble in water. Source animals for gelatin ingredients must be evaluated, as well as their halal status. The omics method towards gelatin authentication in food and pharmaceutical products has several advantages, including high sensitivity and reliable data. Omics investigation employs the process of breaking down substances into small particles, hence enhancing the ability to detect a greater number of compounds. Omics study has the capability to identify substances at the subclass level, which makes it highly suitable for gelatin authentication. Gelatin lipids, metabolites, proteins, and volatile chemicals can be utilized as references to authenticate gelatin. In adopting gelatin authentication, lipidomics, metabolomics, proteomics, and volatilomics must be combined with chemometrics for data interpretation. Chemometrics can convert omics analysis data into easily viewable data. Chemometric approaches capable of presenting omics analysis data for gelatin authentication include PCA, HCA, PLS-DA, PLSR, SIMCA, and FACS. Visually chemometrically explain the differences in gelatin from different animal sources. The combination of omics analysis and chemometrics is a very promising technology for gelatin authentication in food and pharmaceutical products.

SUMMARY: The primary proteins in egg whites are glycoproteins, which are hydrolyzed by digestive enzymes to produce substantial egg white glycopeptides (EWGs). However, the potential role of EWG has not been reported. In this study, EWG was obtained through simulated digestion in vitro and affinity chromatography enrichment, and we further examined the effect of EWG on protein expression in mouse macrophages (RAW264.7) through quantitative proteomic analysis. Compared to the control group, 149 differentially expressed proteins (DEPs) were upregulated, and 35 DEPs were downregulated in RAW264.7 cells by treatment with EWG (125 µg/mL). These DEPs were related to 76 KEGG pathways (such as “NF-kappa B signaling pathway,” “TNF signaling pathway,” “C-type lectin receptor signaling pathway”) and 12 protein domains (such as “Lectin C-type domain,” “Immunoglobulin domain,” “Immunoglobulin V-set domain”), which suggested that EWG could exert immunomodulatory effects through immune signaling pathways and protein domains. Our findings provide promising signaling pathways for in-depth exploration of the immunomodulation of EWG and contribute to the development of EWG as a potential immunoactivity ingredient.

ABSTRACT: Ultrasound-induced egg white fluidic gels (UEFG) were prepared through ultrasonic pretreatment followed by subsequent heating. The optimal preparation parameters for UEFG were: ultrasonic power density between 0.2 to 0.8 W/mL, ultrasonic treatment time surpassing 150 s, heating temperature within 70 to 76°C, and heating time under 16 min. The prepared UEFG is a milky white solution with a viscosity lower than that of fresh egg white, and displayed a particle size distribution primarily between 100 and 1,200 nm. Stability assessments conducted over 28 d at 4°C revealed that UEFG remained stable at pH 6-10, with exceptional stability from pH 8 to 10, while it is less stable in highly acidic (pH 2-4) or basic environments (pH 12). The UEFG also showed commendable stability in the presence of salt and sucrose solutions. We report a simple and novel method for preparing UEFG with good flowability after heating treatment. The UEFG has broad applications in the food industry, such as precooked egg white powder, high protein beverages, composite dairy products, etc.

Phlorizin (PHL) is a natural compound with strong antioxidant properties mainly found in apples. In this paper, the interaction mechanism of PHL with pepsin and trypsin was comparatively evaluated by computer simulation, fluorescence spectra, circular dichroism (CD), and fourier transform infrared (FT-IR) spectra at a molecular level. Fluorescence spectra showed that PHL quenches the pepsin/trypsin by static quenching. Thermodynamic parameters indicated that PHL binds to pepsin mainly through hydrogen bonds and van der Waals forces, and that of trypsin was electrostatic forces. The ground state complexes PHL and protease have a moderate affinity of 105 L/mol PHL binds more strongly to trypsin than to pepsin. CD and FT-IR spectra results showed that pepsin/trypsin decreased the β-sheet content and slightly changed its secondary structure upon PHL. These experimental results are mutually verified with the predicted computer-aid simulation results. Upon PHL and trypsin binding, the antioxidant capacity of PHL was elevated. Nevertheless, the antioxidant capacity of PHL was decreased after binding to pepsin. This work elucidates the binding of PHL binding mechanisms to pepsin/trypsin and provides useful information for the digestion of PHL to improve the application of PHL in food processing.

To deepen the understanding in the effect of potassium lactate on the sensory quality and safety of Rugao ham, sensory attributes, physicochemical parameters, total volatile basic nitrogen (TVBN), microorganism community and biogenic amines of Rugao ham manufactured with different potassium lactate levels (0 %, 0.5 %, 1 %, 2 %) were investigated; the relationship between microbial community and the formation of TVBN and biogenic amines was further evaluated. With the increase of potassium lactate from 0 % to 2 %, the increased sensory scores and the decreased total aerobic bacterial count and TVBN were observed; the abundance of Staphylococcus increased, while the content of Halomonas decreased. LDA effect size (LEfSe) and correlations analysis showed that Staphylococcus equorum and Lactobacillus fermentum could be the key species to improve sensory scores and decrease biogenic amines and TVBN. Metabolic pathway analysis further showed that amino acids metabolism and nitrogen metabolism were mainly involved in decreasing TVBN and biogenic amines in the treatment of 2 % potassium lactate.

Polymethoxyflavones (PMFs) are a type of uncommon dietary flavonoids, characterized by more than one methoxy group, which exist in limited plant species, like Citrus species and Kaempferia parviflora. In addition, different PMFs, such as nobiletin, sinensetin, tangeretin, and casticin, have been isolated from these natural sources. PMFs have received increasing attention due to their multiple bioactivities, such as antioxidant, anti-inflammatory, anti-cancer, metabolic regulatory, immunoregulatory, neuroprotective, and skin protective effects. These bioactivities of PMFs should be associated with the regulation of critical molecular targets and the interaction with gut microbiota. In order to provide a comprehensive and updated review of PMFs, their natural sources, refined extraction, biosynthesis, metabolism, and bioactivities are summarised and discussed, with the emphasis on the molecular mechanisms of PMFs on regulating different chronic diseases. Overall, PMFs may be promising flavonoids to the forefront of nutraceuticals for the prevention and/or treatment of certain human chronic diseases.

ABSTRACT: To improve the thermal gel properties of egg yolk, the effect of several valence metal ions (K+, Ca2+, Mg2+ and Fe3+) with different concentrations (0–0.72%) on the rheological, gel, and structural properties of egg yolk were investigated. Results showed that monovalent and divalent ions were beneficial to the formation of uniform and dense gel network, especially with the addition of 0.72% magnesium ion, which further improved gel hardness, water holding capacity (WHC) and viscoelastic properties, the properties of egg yolk gel increased with the increase of the concentration of mono-bivalent metal ions. Adding ferric ion remarkably increased the average particle size (d4,3) and apparent viscosity of egg yolk, destroying the disulfide bonds and the hydrophobic interactions in gel. Fourier transform infrared spectroscopy (FT-IR) and fluorescence spectra analysis revealed that metal ions promoted the hydrophobic aggregation among egg yolk proteins and induced the transition of protein secondary structure from ordered to disordered. This work will provide a theoretical reference for the development of low salt and nutrient fortified egg yolk products.

Based on the International Camellia Register (ICR), an analysis of 1616 cultivars of Sasanqua that were registered in 2022 and earlier was conducted. This analysis focused on the resource and biological characteristics of the cultivars. Additionally, a trait diversity analysis, principal component analysis, and cluster analysis of 118 cultivars that had complete morphological records were performed. The findings revealed a rich diversity of Sasanqua cultivars, with Japan, the United States, and Australia being the main sources. The primary flower color was red, followed by multiple colors, white, and rare colors. The predominant flower forms were single-petal and semi-double-petal, with a limited number of formal double-petal forms. Elliptical leaf shapes were the most common, and the predominant leaf colors were green and deep green. The flowering period mainly corresponded to early flowering cultivars. The phenotypic diversity index (H) of the 118 cultivars ranged from 0.31 to 1.84. The flower diameter exhibited the highest H value (1.84), whereas leaf shape had the lowest H value (0.31). The coefficient of variation (CV) ranged from 21.67% to 71.81%, with the flower diameter having the smallest CV (21.67%) and petal number having the largest CV (71.81%). The first three principal components, which accounted for a cumulative contribution rate of 62.49%, effectively represented most of the information regarding the seven trait indicators of the different cultivars. Furthermore, a cluster analysis was conducted based on the flower form, diameter, petal numbers, and other characteristics of the various cultivars. The 118 cultivars were divided into three groups. The first group could be used for breeding single-petal flower cultivars, whereas the third group exhibited a larger number of petals and could be used for breeding double-petal flower cultivars.

ABSTRACT: Micro-organisms on the eggshell surface of affect the quality of the egg. Sometimes, these microbes even pose a serious threat to the health of the egg's consumer. Bacterial 16S rDNA and fungal internal transcribed spacer region were sequenced to analyze the microbial diversity on the shell surface of the eggs collected from 4 distinct regions of China: Guyuan (GY; 1.5 million hens), Langfang (LF; 0.1 million hens), Beihai (BH; 1.2 million hens), and Dongguan (DG; 0.2 million hens). The results showed a higher bacterial and fungal abundance on the eggs collected from the northern and southern China farms, respectively. The dominant bacterial phylum detected across all egg samples was Firmicutes. In addition, the shell surfaces of the DG and LF samples harbored abundant levels of Proteobacteria. The dominant fungal phyla detected across all egg samples were Ascomycota and Basidiomycota. The bacterial compositions on eggshell surfaces differed significantly across all geographic regions, and the fungal composition differed significantly between samples collected from the southern and northern farms (P < 0.05). The abundance and composition of microbial colonies on the eggshell surface varied based on their geographical location (climate and environment) and farming scale (management). Our findings provide an important reference for optimizing the cleaning and disinfection methods for fresh eggs collected from different sources.

ABSTRACT: Chicken egg chalaza (CLZ) is a natural colloidal structure in eggs that exists as an egg yolk stabilizer and is similar in composition to egg white. In this study, the proteome, phosphoproteome, and N-glycoproteome of CLZ were characterized in depth. We hydrolyzed the CLZ proteins and enriched the phosphopeptides and glycopeptides. We identified 45 phosphoproteins and 80 N-glycoproteins, containing 59 phosphosites and 203 N-glycosylation sites, respectively. Typically, the ovalbumin in CLZ was both phosphorylated and N-glycosylated, with 4 phosphosites and 4 N-glycosylation sites. Moreover, we identified 2 N-glycosylated subunits of ovomucin, mucin-5B and mucin-6, with 32 and nine N- glycosylation sites, respectively. Analysis of the phosphorylation and N-glycosylation status of CLZ proteins could provide novel insights into the structural and functional characteristics of CLZ.

ABSTRACTLipidomics is a rapidly expanding field of study that provides a comprehensive approach to the analysis of lipids in meat and fish food products. Lipidomics has become an important tool for evaluating the functional quality of animal and fish products as well as their potential health benefits. This review article provides an overview of the current state of the art in lipidomics for food assessment and its application in improving the quality and nutritional value of animal and fish food. This review covers a wide range of topics, including an examination of the lipid content and composition of animal and fish products, the effect of processing and storage conditions on lipid quality, and the potential health benefits of consuming lipid-rich animal and fish products. It also covers the important roles that lipids play in animal and fish products, such as their impact on flavor, texture, and stability. The article concludes with a discussion of the future directions of lipidomics research and the potential applications of this technology in the food industry. This review article provides valuable information for researchers, food scientists, and industry professionals who are interested in exploring the functional quality of animal and fish products through the lens of lipidomics.

ABSTRACTThe demand for authentic meat has increased due to the growing consumption of halal meat. In this study, a combined metabolomics and chemometrics approach was employed to authenticate beef and pork samples from specific muscle groups. By using an untargeted metabolomics analysis, distinct metabolite profiles were observed in TB, LD, and BF muscles, differentiating pork from beef. Subsequently, Principal Component Analysis (PCA) results confirmed the distinguishable metabolite profiles between beef and pork. Cluster analysis further revealed that the metabolites in each muscle of beef and pork have different characteristics. Additionally, Partial Least Squares-Discriminant Analysis identified 15 potential metabolites could be used to authenticate the halal status of meat. Creatine, L-carnitine, carnosine, nicotinamide, L-phenylalanine, DL-lactic acid, acetyl L-carnitine, hypoxanthine, inosine, DL-malic acid, N-methyl-2-pyrrolidone, L-glutathione, Inosine-5-monophosphate (IMP), L-tyrosine, and palmitoylcarnitine is a potential metabolite to differentiate beef and pork. This study offers valuable insights into determining the halal status of meat based on metabolite profiles.

Mature Dictyophora indusiata fruiting bodies are brittle and broken easily during storage. Peach-shaped Dictyophora indusiata before maturity respond well to refrigerated maintenance, but some cannot resume their development after storage. This study analyzed the effects of refrigerated storage and transportation on the restarted development of Dictyophora indusiata fruiting bodies using quantitative transcriptome analysis. The refrigerated (4 °C, 3 d) peach-shaped Dictyophora indusiata (CK) was used as the control. After induction treatment for 3 d (26 ± 2 °C, 95 ± 3% RH), 81.25% of CK could achieve restarted development and mature (D-M), whereas 18.75% failed (D-P) to restart. Quantitative transcriptome analysis revealed that 1389 and 4451 differentially expressed genes (DEGs) were identified in the D-P and D-M groups when compared with the results for the CK group, respectively. DEG annotation and functional analysis revealed that D-P did not initiate energy and nutrient metabolism. Most DEGs involving the phosphatidylinositol signaling pathway and the MAPK signaling pathway were significantly downregulated or unchanged in the D-P and significantly upregulated in the D-M groups. These results suggested that the phosphatidylinositol signaling pathway may play a crucial role in transmitting environmental signals and initiating the morphogenesis of CK, and that the downstream MAPK signaling pathway may be responsible for signal transmission, thereby regulating cellular activities. This study provides a theoretical basis for regulating the growth and development of postharvest Dictyophora indusiata fruiting bodies.

The dry separate curing of duck egg yolks was carried out by ultrasonic synergize NaCl (sodium chloride) and NaCl alone. The mechanism of the amelioration of salted egg yolk quality by ultrasonic synergistic NaCl dry-curing was studied. The quality variations of the salted egg yolks were analyzed for the same curing time and NaCl content achieved by ultrasonic synergistic NaCl curing and NaCl curing alone. The results showed that under the same salting time, the NaCl content, oil exudation and chewiness of U48-SEY (ultrasonic for 48 h-salted egg yolk) were higher than those in SEY (salted egg yolk). At the same NaCl content, the oil exudation and chewiness of U44-SEY (ultrasonic for 44 h-salted egg yolk) were still significantly increased. Compared to SEY, the soluble protein content and H0 of U44-SEY and U48-SEY were augmented. Scanning electron microscopy (SEM) indicated that the polyhedral particles in the salted egg yolks prepared by ultrasonic synergistic NaCl dry-curing were closely aligned and evenly distributed, and the salted egg yolks were sandier. Structural analysis revealed that the secondary and tertiary structures of egg yolk protein were changed although the ultrasonic synergistic NaCl dry-curing did not cause the fragmentation or aggregation of the peptide chain structure. The above results suggested that ultrasonic not only perfected the quality of salted egg yolk by promoting NaCl penetration, but also modified the structures of egg yolk protein by the action of ultrasonic itself, which prominently improved the quality of salted egg yolks.

Paprika oleoresin (PO) is extensively utilized as a natural pigment in the food industry. However, its application in aqueous phase foods is hindered by due to its lipophilicity and sensitivity to oxygen, heat, and light. This study developed an aqueous PO solution using low-density lipoprotein (LDL) as a carrier, which was remodeled through high pressure homogenization treatment (0–100 MPa). Comprehensive analyses were conducted to characterize the micro-morphology, particle size, potential, and encapsulation efficiency (EE) of the solution, alongside evaluations of its storage, thermal, and ultraviolet (UV) irradiation stability, in addition to physicochemical and structural characterization of the remodeled LDL. The results showed that after high pressure homogenization (100 MPa, 10 cycles) treatment, the delamination of LDL-PO solution was significantly reduced, the average particle size decreased by 37.2%, the EE increased by 9.2%, and the storage, thermal, and UV irradiation stability increased from 30.83%, 64.42%, and 77.56% to 62.90%, 76.97%, and 92.98%, respectively. In addition, sodium dodecylsulfate-polyacrylamide gel electrophoresis (SDS-PAGE) and fluorescence spectroscopy analyses revealed that high pressure homogenization treatment enhanced the interaction and binding between LDL and PO, thus significantly improved the solubility and stability of PO in water. In this study, an aqueous solution of PO with higher stability and embedding rate was obtained by the greener and safer high pressure homogenization technique, offering new avenues for PO application in the food industry and innovative uses of LDL as a carrier for bioactive substances.

Thyme essential oil (TEO) is a natural food antimicrobial agent derived of spice, but suffers from volatility and poor water solubility, which problem can be effectively solved by the encapsulation of liposomes. On this basis, a safe and common natural antibacterial protein, LYZ was used to modify the TEO liposomes (TEO-lips) for gaining better properties. 2.5 mg/mL TEO and 0.05 % LYZ/S100 mass ratio were the best formula for the preparation of LYZ-TEO-lips. After LYZ modification, the particle size and PDI increased, and the zeta potential decreased slightly. The modification of LYZ not only improves the thermal stability of TEO-Lips, weakens the influence of acid and salt ions on liposomes, but also improves the antibacterial properties of TEO-Lips. In brief, LYZ has the potential to improve the overall properties of liposomes and can provide a reference for the development of antimicrobial liposomes.

ABSTRACT: Egg yolk (EY) can be divided into yolk granules (EYG) and yolk plasma (EYP) after water dilution and centrifugation. EYP had a significantly higher lipid content and is predominantly in the form of low-density lipoprotein (LDL) while EYG has a higher protein content. In order to explore the nutritional differences between EY, EYP and EYG, quantitative metabolomic analysis was carried out by ultra-high-performance liquid chromatography/tandem mass spectrometry (UHPLC-MS/MS). The results showed that a total of 588 small molecule metabolites were identified, mainly glycerol phospholipids (51.59–66.46%), coenzymes, and vitamins (1.21–1.84%). A quantitative comparison showed that amino acids and their metabolites were the most representative metabolites of differential abundance in the contrast of EY and EYG, EYP and EYG. Carbohydrates and their metabolites were the representative metabolites of differential abundance between EY and EYP. The study provided important information for understanding the metabolic composition of EY, EYG, and EYP, as well as providing a reference for utilizing the whole egg.

ABSTRACT: The process of egg yolk formation involves the transport and uptake of a large number of small molecule metabolites. A qualitative and relative quantitative analysis of metabolites in the 3 formation periods of egg yolk was performed by a liquid chromatography-tandem mass spectrometry (LC-MS/MS) analytical workflow. A total of 398 metabolites were identified, of which “amino acids and their metabolites”, “lipid”, and “organic acids and their derivatives” were the dominant egg yolk metabolite categories with the most metabolite species. The findings suggested that a number of amino acids, organic acids, nucleotides and their metabolites were deposited during follicular development to provide material support for later embryonic development. At the same time, some vitamins and carbohydrates were consumed during follicular development to support the normal development process. In addition, the small hierarchical follicle (SF) period may be a critical period for the regulation of the transport and deposition of some active ingredients. These results contribute to a comprehensive understanding of the nutrient deposition pattern and nutritional properties of egg yolk.

This chapter presents a systematic study of the inhibition effect of chlorine dioxide treatment alone and in combination with ultrasound treatment of Salmonella and the physiological metabolic processes within the treated cells. The low-power ultrasound (0.03 W/mL) significantly enhanced the effectiveness (110.00 %) of low concentrations of chlorine dioxide (0.25 mg/L) in inhibiting Salmonella, which, in turn, would significantly reduce the potential environmental impact. In addition, further studies found that low-power ultrasound may enhance the structural and functional damage of chlorine dioxide on Salmonella cell membranes (significant increase in permeability of the outer and inner cell membranes) and disrupt intracellular substance metabolism (small molecule and nucleotide metabolism) and energy metabolism (significant reduction in ATP content and ATPase activity) balance to improve the bacterial inhibitory effect of chlorine dioxide. The results of the study will provide a theoretical basis and methodological guidance for the implementation of “cleaner production” in the food industry.

Natural fiber is not suitable for modifying yolk gel as a modifier because of its large size and high compactness. In this study, two kinds of modified cellulose were selected to improve the thermal gel properties of yolk. The results showed that the two kinds of cellulose promoted the formation of ordered structure in yolk gel. The ordered gel network not only improved the texture properties and rheological properties, but also improved the water retention of yolk gel significantly. CMC and CNFC at the same concentration, the modification effect of CMC on yolk gel was better than CNFC because of its excellent dispersion. However, high concentration of CNFC (1.20–1.60%) disrupted the cross-linking and ordered structure formation of yolk protein, and the quality of gel was significantly reduced.

This study characterized and compared the physical and emulsifying properties of pea protein (PP) and its modified proteins (ultrasound treated- PP (PPU), flaxseed gum (FG) treated PP (PPFG) and ultrasound treated- PPFG (PPFGU)). The results showed FG triggered the formation of loosely attached complex with PP via physical modification under gentle magnetic stirring at pH 7.0, while ultrasound played an important role in reducing protein size, increasing surface hydrophobicity and molecular fluidity onto oil-water interface. So ultrasound further enhanced the interaction of PP with FG, and produced the PPFGU complex with smaller droplet size, higher ζ-potential and lower turbidity. Further, combination of FG and ultrasound improved the physical properties of PP with higher viscosity, stiffer gels (defined as higher elastic modulus), stronger hydrophobic properties, better thermal stability, and fast protein absorption rate. Therefore, the PPFGU coarse emulsion performed highest emulsifying activity index (EAI) and emulsion stability index (ESI) that the stabilized nanoemulsion obtained smallest droplet size, higher ζ-potential, and longest storage stability. The combination of FG and ultrasonic treatment will be an effective approach to improving the emulsifying property and thermal stability of PP, which can be considered as a potential plant-based emulsifier applied in the food industry.

As an excellent food raw material with abundant nutrients, daylily (Hemerocallis citrina Baroni) exhibits promising research and application potential. This article summarizes the major nutrients of daylily and finds that dry daylily is a healthy food with low fat, high protein and rich minerals. In addition, due to the bioactive components, daylily has a variety of biological activities beneficial to human health. On this basis, it also reviews the fresh-keeping storage and drying technologies of daylily, and it indicates that the quality of daylily could be improved via the pretreatment of fresh daylily and the drying and packaging of dry daylily. Finally, it introduces the applications and research direction of daylily in the food industry. This review will provide theoretical basis for the research of bioactive components in daylily, preservation and processing technologies, developments of related functional foods, and other industry applications.

In this study, a stable aqueous solution of paprika oleoresin (PO, the natural colorant extracted from the fruit peel of Capsicum annuum L) was constructed. The solubility of PO in an alkline aqueous solution (pH 10.95–11.10) increased rapidly. However, the aqueous solution of PO (pH 12.00) was unstable, obvious stratification was observed, and the color retention rate was only 52.99% after 28 days of storage. Chicken egg yolk low-density lipoprotein (LDL) was added combined with ultrasonic treatment to improve the stability of LDL-PO solution. The method could decrease the turbidity by 17.5 %, reduce the average particle size of the LDL-PO solution (13.9%), and enhance the interaction and combination of LDL and PO. The prepared PO aqueous solution was used in yogurt, egg white gel, fish balls and soymilk, and it could significantly improve the color of products and provided potential health benefits.

ABSTRACT: Chicken egg yolk granules (EYG) were the precipitated component of egg yolk after water dilution and centrifugation. Compared with egg yolk, EYG are rich in proteins, phospholipids, and minerals. In this study, an integrated proteomic analysis was carried out to in-depth mapping of the proteome, phosphoproteome, and N-glycoproteome of EYGs. After hydrolysis of the EYG total protein, the hydrolyzed peptides or the enriched phosphopeptides/glycopeptides were identified by liquid chromatography-tandem mass spectrometry. A total of 125 phosphorylation sites from 36 phosphoproteins and 244 N-glycosylation sites from 100 N-glycoproteins were identified in EYG. All 3 vitellogenins (precursors of egg yolk high-density lipoprotein) were heavily phosphorylated and N-glycosylated, of which 37 phosphorylation sites and 32 N-glycosylation sites were identified on vitellogenins-2. A Total of 30 N-glycosylation sites were identified on apolipoprotein-B (precursor of egg yolk low-density lipoprotein), but no phosphorylation site was identified. These phosphorylation and N-glycosylation of EYG proteins provide new insights for understanding the assembly structure and functional characteristics of EYG, thus contributing to its development and utilization.

ABSTRACT: Chicken egg yolk granule is a natural micro–nano aggregate in egg yolk, and its assembly structure varies under different processing conditions. In this study, the effects of NaCl concentration, pH, temperature, and ultrasonic treatment on the properties and microstructure of yolk granule were determined. The results showed that ionic strength (above 0.15 mol/L), alkaline environment (pH 9.5 and 12.0), and ultrasonic treatment induced the depolymerization of egg yolk granule; while freezing-thawing, heat treatment (65°C, 80°C, and 100°C), and mild acidic pH (pH 4.5) induced the aggregation of yolk granule. Scanning electron microscopy observation showed the assembly structure of yolk granule varied with different treatment conditions and confirmed the aggregation-depolymerization of yolk granule under different conditions. Correlation analysis showed that turbidity and average particle size are the 2 most critical indicators that can reflect the aggregation structure of yolk granule in solution. The results are important for understanding the changing mechanism of yolk granule during processing, and provide important information for the applications of yolk granule.

Polysaccharide was a class of macromolecular substance with various bioactive functions. Gut symbiotic microorganisms could utilize the polysaccharides from various sources, thus have important impact on human health. Bacteroides represented one of the dominant colonizers in the human gut. The utilization of polysaccharide by Bacteroides was important for supporting the function and stability of gut microbiota. After the degradation of polysaccharides by Bacteroides, gut microbes could ferment the monosaccharides and oligosaccharides degraded from polysaccharides into some metabolites, such as short-chain fatty acids (SCFAs), amino acids, etc. Among the metabolites, the SCFAs could have beneficial effects on gut health. This review summarized the niches of Bacteroides among gut microbiota, and also described the gene clusters and membrane proteins involved in the utilization processes of polysaccharide by gut Bacteroides. SCFAs could act as energy substrates for intestinal epithelial cells, inhibit histone deacetylases and activate G protein-coupled receptors. In addition, the future perspectives in investigating new degradation pathways for polysaccharide, and using polysaccharides or their metabolites as therapeutic approaches for diseases mediated by the gut dysbiosis were also provided.

In order to explore the composition and diversity of bacterial flora in air-dried yak meat on the Qinghai-Tibet Plateau, high-throughput sequencing technology was used to analyze the differences in the composition and diversity of bacterial flora in air-dried yak meat in different regions of Tibet. In this study, the ordered sequences of Nagqu, Qamdo, Xigaze, Lhasa, and Shannan in Tibet were: 56869, 110798, 71633, 86532, 60861, OTU numbers were: 1887, 1567, 2234, 6021, 2190. In the phylum classification, the dominant strains of Nagqu, Xigaze, Lhasa, and Shannan groups were Firmicutes and Actinomycetes, and Qamdo was Proteobacteria and Firmicutes. In terms of family classification, the dominant strain of Naqu group was Lactobacillus, Qamdo group was Enterobacteriaceae, Shigatse group was Intrasporangiaceae, Lhasa group was Micrococcaceae, and Shannan group was Corynebacteriaceae. In terms of genus classification, the Naqu group belonged to the genus Lactobacillus, the Qamdo group belonged to the genus Pseudomonas, the Xigaze and Shannan groups belonged to the genus Corynebacterium, and the Lhasa belonged to the genus Arthrobacter, indicating the colony composition and abundance of air-dried yak meat in different areas of Tibet the above was different. The results found that there were beneficial bacteria for quality formation and flavor production in air-dried yak meat, as well as dominant spoilage bacteria and pathogenic bacteria. This had a lot to do with the pre-processing of raw meat and the production environment of farmers in Tibetan areas. The results provide a certain reference for the subsequent production of air-dried yak meat, to understand the food pathogenic bacteria and the food hazards of pathogenic bacteria, and to improve the awareness of the production and processing hygiene and safety of farmers in Tibetan areas.

As an indispensable process in the microencapsulation of active substances, emulsion preparation has a significant impact on microencapsulated products. In this study, five primary emulsions of paprika oleoresin (PO, the natural colourant extracted from the fruit peel of Capsicum annuum L.) with different particle sizes (255–901.7 nm) were prepared using three industrialized pulverization-inducing techniques (stirring, ultrasound induction, and high-pressure homogenization). Subsequently, the PO emulsion was microencapsulated via spray drying. The effects of the different induction methods on the physicochemical properties, digestive behaviour, antioxidant activity, and storage stability of PO microencapsulated powder were investigated. The results showed that ultrasound and high-pressure homogenization induction could improve the encapsulation efficiency, solubility, and rehydration capacity of the microcapsules. In vitro digestion studies showed that ultrasound and high-pressure homogenization induction significantly increased the apparent solubility and dissolution of the microcapsules. High-pressure homogenization induction significantly improved the antioxidant capacity of the microcapsules, while high-intensity ultrasound (600 W) induction slowed down the degradation of the microcapsule fats and oils under short-term UV and long-term natural light exposure. Our study showed that ultrasound and high-pressure homogenization equipment could successfully be used to prepare emulsions containing nanoscale capsicum oil resin particles, improve their functional properties, and enhance the oral bioavailability of this bioactive product.

Chorioallantoic membrane (CAM) is responsible for respiratory gas exchange, eggshell calcium transport, embryonic acid-base equilibrium, allantoic ion, and water reabsorption during avian embryonic development. To further understand the timing of CAM gene expression during chick embryonic development, especially the calcium absorption mechanism, transcriptome quantitative comparative analysis was conducted on chick CAM during the embryonic period (E) of 9, 13, 17, and 20 days. A total of 6378 differentially expressed genes (DEGs) were identified. Functional enrichment analysis of DEGs showed that CAM DEGs were mainly involved in biological processes such as “ion transport regulation”, “immune response” and “cell cycle”. Time series analysis of the differential genes showed that the functional cells of CAM began to proliferate and differentiate at E9 and the calcium content of egg embryo increased significantly at E13. Simultaneously, the observation of the ultrastructure of the eggshell showed that the interstice of the fiber layer was enlarged at E13, and the mastoid layer was partly exposed. Therefore, it is preliminarily inferred that CAM calcium transport starts at E13, and genes such as TRPV6, S100A10, and RANKL cooperate to regulate calcium release and transport.

The survival mechanism of Salmonella treated with high-intensity ultrasound (HIU) should be explored to further enhance the bactericidal efficacy of HIU. In this study, culturable Salmonella was reduced by applying HIU. Electron microscope imaging revealed that HIU caused the disintegration of cell structure and leakage of intracellular substances. For the Salmonella after the HIU treatment, key enzymes of the tricarboxylic acid [TCA] cycle were significantly downregulated, which led to a reduced ATP content (45.25%–75.00%), although ATPase activity was augmented by 33.82%–60.64% in the Salmonella. Accordingly, surviving Salmonella could have tolerated the stress of HIU by upregulating their environmental sensing (two-component system), chemotaxis (bacterial chemotaxis), substance uptake (ABC transporter), and ATP production (oxidative phosphorylation). Therefore, synergistically blocking the ATP production, signal transduction, or substance intake of Salmonella offer promising potential strategies to improve the bactericidal effect of HIU in industrial food processing.

Post-translational modification structure of food's proteins might be changed during processing, thereby affecting the nutritional characteristics of the food product. In this study, differences in protein N-glycosylation patterns between milk and yogurt were quantitatively compared based on glycopeptide enrichment, liquid chromatography separation, and tandem mass spectrometry analysis. A total of 181 N-glycosites were identified, among which 142 were quantified in milk and yogurt. Significant alterations in the abundance of 13 of these N-glycosites were evident after the fermentation of milk into yogurt. Overall, the N-glycosylation status of the majority of milk proteins remained relatively unchanged in yogurt, suggesting that their conformations, activities, and functions were maintained despite the fermentation process. Among the main milk proteins, N241 of cathepsin D and N358 of lactoperoxidase were markedly reduced after undergoing lactic acid fermentation to produce yogurt. Furthermore, a comparative analysis of current and previously reported N-glycoproteomic data revealed heterogeneity in the N-glycosylation of milk proteins. To sum up, a quantitative comparison of the N-glycoproteomes of milk and yogurt was presented here for the first time, providing evidence that the fermentation process of yogurt could cause changes in the N-glycosylation of certain milk proteins.

Egg-yolk low-density lipoprotein (LDL) has a natural liposome structure. Using ultrasound-assisted pH-shifting (pH 12), a naturally safe and stable aqueous solution of vitamin D3 (VD3) was constructed employing LDL as the carrier. Images from electron microscopy showed that pH-shifting remodeled LDL molecules, resulting in a dramatic reduction in particle size (∼50%) and an increase in specific surface area, which reduced the turbidity (27.7%) and provided new interfaces for VD3 loading. Fluorescence analyses showed that the binding of VD3 to LDL under pH-shifting was strong, involved quenching, and the binding constant was 6.19 × 104 M−1. Thermogravimetric analysis and Fourier transform-infrared spectroscopy showed that pH-shifting hydrolyzed the esters in LDL to fatty acid salts, and the maximum weight loss of LDL occurred from 381.9 °C to 457.0 °C. Ultrasonic treatment enhanced the binding of LDL and VD3 (binding constant increased to 2.56 × 107 M−1), reduced the particle size, and increased the ζ-potential of the complex between LDL and VD3, thereby resulting in the improvement of solution stability and storage stability of VD3. Ultrasound-assisted pH-shifting could remodel LDL to construct a stable aqueous solution of VD3, which showed the potential of LDL as a carrier for lipid-soluble components.

Yaks (Bos mutus) live in the Qinghai–Tibet plateau. The quality of yak meat is unique due to its genetic and physiological characteristics. Identification of the proteome of yak muscle could help to reveal its meat-quality properties. The common proteome, phosphoproteome, and N-glycoproteome of yak longissimus thoracis (YLT) were analyzed by liquid chromatography-tandem mass spectrometry-based shotgun analysis. A total of 1812 common proteins, 1303 phosphoproteins (3918 phosphorylation sites), and 204 N-glycoproteins (285 N-glycosylation sites) were identified in YLT. The common proteins in YLT were involved mainly in myofibril structure and energy metabolism; phosphoproteins were associated primarily with myofibril organization, regulation of energy metabolism, and signaling; N-glycoproteins were engaged mainly in extracellular-matrix organization, cellular immunity, and organismal homeostasis. We reported, for the first time, the “panorama” of the YLT proteome, specifically the N-glycoproteome of YLT. Our results provide essential information for understanding post mortem physiology (rigor mortis and aging) and the quality of yak meat.

Egg yolks are rich in lipids that are easily altered during processing and storage. In this study, a liquid chromatography-tandem mass spectrometry strategy was used for quantitative lipidomics analysis of egg yolk after spray-drying processing and accelerated storage. Spray-drying treatment caused lipid oxidation (especially the oxidation of free fatty acids), potential hydrolysis of phospholipids, and alteration of the form of certain polyunsaturated fatty acids (docosahexaenoic acid, eicosapentaenoic acid, linolenic acid, and eicosatetraenoic acid) in egg yolk. These lipid alterations caused by the spray-drying process were further aggravated by the accelerated storage process. In detail, following storage, the abundance of free fatty acids, phosphatidic acid and phosphatidylethanolamine decreased further; and the abundance of polyunsaturated fatty acids in the form of triglycerides increased significantly. These results provide new insight into the mechanism underlying egg yolk property changes during spray-drying and storage, and offer valuable reference data for egg yolk powder promotion and application in food processing.

Boiling has important effects on the texture of chicken eggs, but its effects on egg nutrients have not been systematically investigated. In this study, changes in the metabolites of egg yolks boiled under different heating intensities were quantified and compared by metabolomic analysis. A total of 797 metabolites were identified, and the abundance of 162 metabolites changed significantly after boiling. The significant reduction of L-lysine and D-fructose suggested that Maillard reactions occurred in over-boiled egg yolks. Egg yolk endogenous enzymes might induce a partial hydrolysis of proteins and phospholipids during the warm-up period of boiling, as the abundance of dipeptides, lysophospholipids, and free fatty acids was significantly increased in boiled egg yolks. Boiling increased the detectable abundance of fat-soluble vitamins, riboflavin, and biotin, possibly by altering the complex structure of protein-lipid-lipophilic compounds or denaturing vitamin-binding proteins. The results of metabolomic analyses provide important information for understanding the nutritional changes of egg yolk boiled under different heating intensities.

Abstract Background The poor regenerative capability and structural complexity make the reconstruction of meniscus particularly challenging in clinic. 3D printing of polymer scaffolds holds the promise of precisely constructing complex tissue architecture, however the resultant scaffolds usually lack of sufficient bioactivity to effectively generate new tissue. Results Herein, 3D printing-based strategy via the cryo-printing technology was employed to fabricate customized polyurethane (PU) porous scaffolds that mimic native meniscus. In order to enhance scaffold bioactivity for human mesenchymal stem cells (hMSCs) culture, scaffold surface modification through the physical absorption of collagen I and fibronectin (FN) were investigated by cell live/dead staining and cell viability assays. The results indicated that coating with fibronectin outperformed coating with collagen I in promoting multiple-aspect stem cell functions, and fibronectin favors long-term culture required for chondrogenesis on scaffolds. In situ chondrogenic differentiation of hMSCs resulted in a time-dependent upregulation of SOX9 and extracellular matrix (ECM) assessed by qRT-PCR analysis, and enhanced deposition of collagen II and aggrecan confirmed by immunostaining and western blot analysis. Gene expression data also revealed 3D porous scaffolds coupled with surface functionalization greatly facilitated chondrogenesis of hMSCs. In addition, the subcutaneous implantation of 3D porous PU scaffolds on SD rats did not induce local inflammation and integrated well with surrounding tissues, suggesting good in vivo biocompatibility. Conclusions Overall, this study presents an approach to fabricate biocompatible meniscus constructs that not only recapitulate the architecture and mechanical property of native meniscus, but also have desired bioactivity for hMSCs culture and cartilage regeneration. The generated 3D meniscus-mimicking scaffolds incorporated with hMSCs offer great promise in tissue engineering strategies for meniscus regeneration. Graphical Abstract

Aiming at the problem that the effect of the existing fault line selection methods is mainly determined by the fault features constructed by manual extraction, and the fault feature extraction process is complex and time-consuming, a new method based on convolutional neural network (CNN) is proposed. Firstly, the fault voltage and current signal data are collected, and the time-frequency energy matrix of the fault signal is constructed by the HHT band-pass filtering method, which is regarded as the two-dimensional matrix form of input data of CNN. Then the time-frequency energy matrix is input into the CNN, and the fault features are extracted autonomously through the convolution layer and pooling layer of the network, which is used to train the network to realize fault line selection and fault phase judgment. Finally, the results show that the method not only has a high accuracy of fault line selection but also can complete the fault line selection and fault phase judgment at the same time without adjusting any parameters, which realize the shared weights of the two non-independent problems. Meanwhile, under the influence of noise interference, compensation degree, network structure change, and other factors, the proposed method has good robustness. However, compared with the FCM, SVM, DNN, and DBN, CNN can still identify the faulty line and keep the optimal accuracy in the case of two-point grounding fault, and other methods have errors inline selection or low accuracy. Therefore, the experimental results also provide a new idea for fault line selection of distribution networks.

Sprouts are recognized as nutritional and functional vegetables. In this study, 17 selected seeds were germinated simultaneously. The antioxidant capacity and total phenolic content (TPC) were determined for seeds and sprouts of all species. Both seed and sprout of white radish, with the highest antioxidant capacity, and TPC among all the 17 species, were further determined for phenolic metabolomics. Four phenolic classes with 316 phenolic metabolites were identified. 198 significantly different metabolites with 146 up-regulated and 52 down-regulated were confirmed, and high amounts of phenolic acids and flavonoids were found to be accumulated in the sprout. Several metabolism and biosynthesis, including phenylpropanoid, favone and flavonol, phenylalanine, and various secondary metabolites, were significantly activated. Significant correlations were found among FRAP, DPPH, ABTS, TPC, and phenolic profiles. Therefore, white radish sprout could be served as antioxidant and could be a good source of dietary polyphenols.

Camellia reticulata (Lindl.) is an important ornamental plant in China. Long-term natural or artificial selections have resulted in diverse phenotypes, especially for flower colors. Modulating flower colors can enhance the visual appeal and economic value in ornamental plants. In this study, we investigated the molecular mechanisms underlying flower color differentiation in C. reticulata. We performed a combined transcriptome and metabolome analysis of the petals of a popular variety C. reticulata (HHYC) (red), and its two cultivars “Xuejiao” (XJ) (pink) and “Tongzimian” (TZM) (white). Targeted metabolome profiling identified 310 flavonoid compounds of which 18 anthocyanins were differentially accumulated among the three samples with an accumulation pattern of HHYC > XJ > TZM. Likewise, transcriptome analysis showed that carotenoid and anthocyanin biosynthetic structural genes were mostly expressed in order of HHYC > XJ > TZM. Two genes (gene-LOC114287745765 and gene-LOC114289234) encoding for anthocyanidin 3-O-glucosyltransferase are predicted to be responsible for red coloration in HHYC and XJ. We also detected 42 MYB and 29 bHLH transcription factors as key regulators of anthocyanin-structural genes. Overall, this work showed that flavonoids, particularly anthocyanins contents are the major determinants of flower color differentiation among the 3 C. reticulata samples. In addition, the main regulatory and structural genes modulating anthocyanin contents in C. reticulata have been unveiled. Our results will help in the development of Camellia varieties with specific flower color and quality.

In order to expand the applications of plant protein in food formulations, enhancement of its functionalities is meaningful. Herein, the effects of ultrasonic (20 KHz, 400 W, 20 min)-assisted pH shift (pH 10 and 12) treatment on the structure, interfacial behaviors, as well as the emulsifying and foaming properties of perilla protein isolate (PPI) were investigated. Results showed that the solubility of PPI treated by ultrasonic-assisted pH shift (named UPPI-10/12) exceeded 90 %, which was at least 2 and 1.4 times that of untreated PPI and ultrasound-based PPI. Meanwhile, UPPI-10/12 possessed higher foamability (increasing by at least 1.2 times) and good emulsifying stability. Ultrasonic-assisted pH shift treatment decomposed large PPI aggregates into tiny particles, evident from the dynamic light scattering (DLS) and atomic force microscopy results. Besides, this approach induced a decrease in α-helix of PPI and an increase in β-sheet, which might result in the exposure of the hydrophobic group on the structural surface of PPI, thus leading to the increase of surface hydrophobicity. The smaller size and higher hydrophobicity endowed UPPI-10/12 faster adsorption rate, tighter interfacial structure, and higher elastic modulus at the air- and oil–water interfaces, evident from the cryo-SEM and interfacial dilatational rheological results. Thus, the emulsifying and foaming properties could evidently enhance. This study demonstrated that ultrasonic-assisted pH shift technique was a simple approach to effectively improve the functional performance of PPI.

Alzheimer’s disease (AD) is a growing concern in modern society, and there is currently a lack of effective therapeutic drugs. Sagacious Confucius’ Pillow Elixir (SCPE) has been studied for the treatment of neurodegenerative diseases such as AD. This study aimed to reveal the key components and mechanisms of SCPE’s anti-AD effect by combining Ultra-high Performance Liquid Chromatography-electrostatic field Orbitrap combined high-resolution Mass Spectrometry (UPLC-LTQ/Orbitrap-MS) with a network pharmacology approach. And the mechanism was verified by in vivo experiments. Based on UPLC-LTQ/Orbitrap-MS technique identified 9 blood components from rat serum containing SCPE, corresponding to 113 anti-AD targets, and 15 of the 113 targets had high connectivity. KEGG pathway enrichment analysis showed that estrogen signaling pathway and synaptic signaling pathway were the most significantly enriched pathways in SCPE anti-AD, which has been proved by in vivo experiments. SCPE can exert estrogenic effects in the brain by increasing the amount of estrogen in the brain and the expression of ERα receptors. SCPE can enhance the synaptic structure plasticity by promoting the release of brain-derived neurotrophic factor (BDNF) secretion and improving actin polymerization and coordinates cofilin activity. In addition, SCPE also enhances synaptic functional plasticity by increasing the density of postsynaptic densified 95 (PSD95) proteins and the expression of functional receptor AMPA. SCPE is effective for treatment of AD and the mechanism is related to increasing estrogenic effects and improving synaptic plasticity. Our study revealed the synergistic effect of SCPE at the system level and showed that SCPE exhibits anti-AD effects in a multi-component, multi-target and multi-pathway manner. All these provide experimental support for the clinical application and drug development of SCPE in the prevention and treatment of AD.