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Prostate cancer is a disease which poses an interesting clinical question: Should it be treated? Only a small subset of prostate cancers are aggressive and require removal and treatment to prevent metastatic spread. However, conventional diagnostics remain challenged to risk-stratify such patients; hence, new methods of approach to biomolecularly sub-classify the disease are needed. Here we use an unsupervised self-organising map approach to analyse live-cell Raman spectroscopy data obtained from prostate cell-lines; our aim is to exemplify this method to sub-stratify, at the single-cell-level, the cancer disease state using high-dimensional datasets with minimal preprocessing. The results demonstrate a new sub-clustering of the prostate cancer cell-line into two groups—protein-rich and lipid-rich sub-cellular components—which we believe to be mechanistically linked. This finding shows the potential for unsupervised machine learning to discover distinct disease-state features for more accurate characterisation of highly heterogeneous prostate cancer. Applications may lead to more targeted diagnoses, prognoses and clinical treatment decisions via molecularly-informed stratification that would benefit patients. A method that could discover distinct disease-state features that are mechanistically linked could also assist in the development of more effective broad-spectrum treatments that simultaneously target linked disease-state processes. [ABSTRACT FROM AUTHOR]

Transglutaminase (TGase)‐mediated cross‐linking has gained significant attention due to its potential to reduce the allergenicity of food proteins. This study investigates the effects of TGase cross‐linking on allergenicity and conformational modifications in a dual‐protein system comprising soy protein isolate (SPI) and β‐lactoglobulin (β‐LG). The results showed that TGase cross‐linking effectively decreased the allergenic potential of both SPI and β‐LG, with a more pronounced reduction observed in the allergenicity of soy protein in the dual‐protein system. SDS‐PAGE analysis revealed that the 7S and 11S subunits of soy protein were more easily cross‐linked than β‐LG. Secondary structure analysis indicated that TGase treatment disrupted β‐sheet structures, increased the content of random coils, and enhanced protein flexibility. Ultraviolet absorption and intrinsic fluorescence analyses confirmed these structural alterations, with TGase treatment exposing additional aromatic amino acids. A reduction in free sulfhydryl groups and altered intermolecular forces further corroborated the occurrence of cross‐linking. These findings suggest that TGase‐mediated cross‐linking effectively reduced the allergenicity of SPI and β‐LG by modifying their conformations, offering potential strategies for the development of hypoallergenic dual‐protein food products. Practical Application: This study has practical applications in the food industry to develop hypoallergenic food products, particularly those that combine soy and dairy proteins. By using TGase to cross‐link these proteins, the allergenicity can be reduced, resulting in products that are safer for consumers with food allergies. [ABSTRACT FROM AUTHOR]

Lysinoalanine (LAL) formed during alkaline extraction of rice residue protein (RRPI), which limited its application in the food industry. In this study, the influence of ultrasonication parameters (acoustic power density, ultrasound duration, and ultrasound temperature) on the inhibition of LAL formation and conformational attributes of RRPI during alkaline extraction was elucidated. The results suggested that the acoustic power density substantially modified the chemical interaction forces between RRPI molecules. At a power density of 60 W/L, the ionic bonds (14.37%) and hydrophobic interactions (49.28%) reached the maximum, while hydrogen bonds (15.29%) and disulfide bonds (21.06%) reached the minimum. Moreover, acoustic power density at 60 W/L caused a decrease of 18.02% and 12.2% in α‐helix, and β‐turn, respectively, shifting toward β‐sheet, random coil, with an increase of 7.31% and 36.16%. Following ultrasonication, the protein particle size distribution curve shifted in the direction of smaller particle size, forming a relatively concentrated and uniform protein distribution. Sonication power, temperature, and time decreased the absolute value of Zeta potential. Furthermore, significant destruction in microstructure was elicited by sonication, which made the structure looser and more microparticles. Pearson correlation analysis suggested that the inhibition in the levels of LAL was most influenced by the increase of sulfhydryl groups and Zeta potential, as well as the reduction of α‐helix content, in which the alteration of the total sulfhydryl group content had a great impact on the Zeta potential and the free sulfhydryl group. The principal component analysis demonstrated a notable correlation between the total sulfhydryl group and both the Zeta potential and free sulfhydryl group of RRPI. [ABSTRACT FROM AUTHOR]

Paraprobiotics are inactivated microbial cells that improve the health status of consumers when taken in adequate doses. They can be used instead of probiotics to eliminate disadvantages such as instability in production and storage difficulties. They can also be an alternative nutritional supplement for individuals sensitive to fermented products. In this study, a paraprobiotic supplement obtained from Lactobacillus plantarum was added to a soy dairy‐free beverage at two concentrations of 108 and 109 CFU/mL. Then, total soluble solids, pH, color, titratable acidity, antioxidant activity, and total phenolic content of the beverage were measured, and sensory analysis was also performed. The results indicate that paraprobiotic addition significantly increased (p < 0.05) the antioxidant activity (75.44 ± 0.23 µmol TE/g sample), total phenolic content (834.32 ± 6.69 mg GAE/g), protein (3.28 ± 0.18%), fat (2.35 ± 0.06), and ash content (0.57 ± 0.08). These results were also validated using the Raman spectroscopy technique. The paraprobiotic‐supplemented soy dairy‐free beverage had the highest taste and overall impression values. Since the parabiotic addition did not affect the physicochemical properties of the beverage, manufacturers can develop commercial products containing paraprobiotics without altering the production process. Practical Application: Paraprobiotics provide an alternative for individuals sensitive to fermented products but still desire the health benefits of probiotics. They additionally provide practical and technological advantages, including a longer shelf life without a need for a cold chain to preserve the viability and stability of microorganisms. The results of this study can be a reference for the industry to develop food products containing paraprobiotics with increased antioxidative and nutritional properties. [ABSTRACT FROM AUTHOR]

Quantitative Raman spectroscopy provides information-rich imaging of complex tissues. To illustrate its ability to characterise early-stage disease, we compared live P4E6, a low-grade Gleason-3 prostate-cancer cell line, to PNT2-C2, a normal prostate cell-line equivalent, thereby elucidating key molecular and mechanistic differences. Spectral changes from statistically relevant population sampling show P4E6 is defined by reduced DNA/RNA signatures (primarily base-pair modifications), increased protein-related signatures (synthesis), decreased whole-cell measured saturated and unsaturated fatty acids, and increased cholesterol and cholesterol ester (lipid storage). Signatures in the live-cell disease state point to the Warburg effect for aerobic glycolysis as the mechanism for cellular energy generation. A follow-on study involving catastrophic desiccation showed a key survival pathway in the cancer state in the structural robustness of DNA/RNA. Metabolic changes, namely in Warburg-to-oxidative-phosphorylation rerouting and reduced protein synthesis, were also shown. Such modifications limit cancer's resistance to oxidative damage, and thus its ability to utilise a higher redox homeostasis for metabolic advantage. The results demonstrate the ability of quantitative Raman spectroscopy to uncover, with full molecular-heterogeneity capture, mechanistic vulnerabilities in lowest-grade tumorigenic prostate cancer, thereby revealing underlying targets for disease disruption at early stage. [ABSTRACT FROM AUTHOR]

Many improvements have been made to bring infant formula (IF) closer to human milk (HM) regarding its nutritional and biological properties. Nevertheless, the protein components of HM and IF are still different, which may affect their digestibility. This study aimed to evaluate and compare the protein digestibility of HM and IF using the infant INFOGEST digestion method. Pooled HM and a commercial IF were subjected to the infant INFOGEST method, which simulates the physiological digestion conditions of infants, with multiple directions, i.e. the curd state, gel images of SDS-PAGE, molecular weight distribution, free amino acid concentrations and in vitro protein digestion rate. HM underwent proteolysis before digestion and tended to have a higher protein digestion rate with finer curds during gastric digestion, than the IF. However, multifaceted analyses showed that the protein digestibility of HM and IF was not significantly different after gastrointestinal digestion. In conclusion, the infant INFOGEST method showed that the digestibility of HM and IF proteins differed to some extent before digestion and after gastric digestion, but not at the end of gastrointestinal digestion. The findings of this study will contribute to the refinement of IF with better protein digestibility in infant stomach. [ABSTRACT FROM AUTHOR]

This study explored the changes in cross-linking of low-salt myosin mediated by microbial transglutaminase (MTGase) under high intensity ultrasound (HIU). HIU activated the fish endogenous transglutaminase by 14.11%. Meanwhile, HIU induced the conformational changes in low-salt myosin with decrease of α-helix and increase of β-sheet structures. At 0.1 mol/L salt, compared to solely treated MTGase/solely treated myosin, the most ε-(γ-Glu)-Lys bonds were formed in HIU-treated MTGase + myosin, evidenced by the lowest solubility. Correspondingly, the G' showed the highest increase rate. Consequently, the samples formed regular and continuous protein matrix structures. Specifically, the microstructures of HIU-treated MTGase + myosin samples at 0.1 mol/L salt were even more compact than those of control samples at 0.3 mol/L salt. Besides, HIU-treated MTGase + myosin improved the water holding capacity by 18.28%. In summary, HIU promoted the cross-linking between low-salt myosin mediated by MTGase through activating the enzyme, improving substrate dispersion, or both, with the largest improvement degree observed for HIU-treated MTGase + myosin group. [ABSTRACT FROM AUTHOR]

The present study aimed to investigate the effects of high-intensity ultrasound (HIU) on the activity and structure, as well as the catalytic characteristics of endogenous proteinase. Initially, the primary proteinase responsible for silver carp surimi modori was analyzed through the investigation of TCA-soluble peptides and sodium dodecyl sulfate–polyacrylamide gel electrophoresis (SDS-PAGE) on surimi gels with different proteinase inhibitors. The results showed that cysteine proteinase was predominant. On this basis, cathepsin L (Cat L) was selected as a representative, and the corresponding changes in enzymatic characteristics under HIU were evaluated by enzyme activity, particle size, ultraviolet–visible spectra, and sulfhydryl (SH) contents. Moreover, TCA-soluble peptides, SDS-PAGE, and microstructures were conducted to explore the Cat L-catalyzed hydrolysis of myosin. HIU significantly reduced the particle size of Cat L (P < 0.05) and destroyed its tertiary structures, as evidenced by the increased exposure of amino acids. Moreover, some SH groups embedded inside the active sites were exposed, leading to a marked decrease in Cat L activity (P < 0.05). Furthermore, HIU suppressed the myosin hydrolysis induced by Cat L, as supported by reduced degradation of myosin heavy chain and a corresponding decrease in TCA-soluble peptides. Additionally, transmission electron microscope observations demonstrated that the microstructures of myosin induced by HIU-treated Cat L were less coarse. In summary, HIU destroyed the Cat L molecules, leading to a significant reduction in enzyme activity, which inhibited the deterioration of low-salt myosin gels induced by Cat L. [ABSTRACT FROM AUTHOR]

Molecular physics plays a pivotal role in various fields, including medicine, pharmaceuticals, and broader industrial applications. This study aims to enhance the methods for producing specific optically active materials with distinct spectroscopic properties at the molecular level, which are crucial for these sectors, while prioritizing human safety in both production and application. Forensic science, a significant socio-economic field, often employs hazardous substances in analyzing friction ridges on porous surfaces, posing safety concerns. In response, we formulated novel, non-toxic procedures for examining paper evidence, particularly thermal papers. Our laboratory model utilizes a polyvinyl alcohol polymer as a rigid matrix to emulate the thermal paper's environment, enabling precise control over the spectroscopic characteristics of 1,8-diazafluoro-9-one (DFO). We identified and analyzed the cyclodimer 1,8-diazafluoren-9-one (DAK DFO), which is a non-toxic and biocompatible alternative for revealing forensic marks. The reagents used to preserve fingerprints were optimized for their effectiveness and stability. Using stationary absorption and emission spectroscopy, along with time-resolved emission studies, we verified the spectroscopic attributes of the new structures under deliberate aggregation conditions. Raman spectroscopy and quantum mechanical computations substantiated the cyclodimer's configuration. The investigation provides robust scientific endorsement for the novel compound and its structural diversity, influenced by the solvatochromic sensitivity of the DFO precursor. Our approach to monitoring aggregation processes signifies a substantial shift in synthetic research paradigms, leveraging simple chemistry to yield an innovative contribution to forensic science methodologies. [ABSTRACT FROM AUTHOR]

Yanbian cattle have a unique meat flavor, and high-grade meat is in short supply. Therefore, in this study, we aimed to improve the added value of Yanbian cattle low-fat meat and provide a theoretical reference for the subsequent development of an excellent starter. Rump meat from Yanbian cattle was dry-aged and then screened for protease-producing fungi. Three protease-producing fungi (Yarrowia hollandica (D4 and D11), Penicillium oxalicum (D5), and Meesziomyces ophidis (D20)) were isolated from 40 d dry-aged beef samples, and their ability to hydrolyze proteins was determined using bovine sarcoplasmic protein extract. SDS-PAGE showed that the ability of Penicillium oxalicum (D5) to degrade proteins was stronger than the other two fungi. In addition, the volatile component content of sarcoplasmic proteins in the D5 group was the highest (45.47%) and comprised the most species (26 types). Metabolic pathway analysis of the fermentation broth showed that phenylalanine, tyrosine, and tryptophan biosynthesis was the most closely related metabolic pathway in sarcoplasmic protein fermentation by Penicillium oxalicum (D5). Dry-aged beef-isolated Penicillium oxalicum serves as a potential starter culture for the fermentation of meat products. [ABSTRACT FROM AUTHOR]

Current demand of consumers for healthy and sustainable food products has led the industry to search for different sources of plant protein isolates and concentrates. Legumes represent an excellent nonanimal protein source with high-protein content. Legume species are distributed in a wide range of ecological conditions, including regions with drought conditions, making them a sustainable crop in a context of global warming. However, their use as human food is limited by the presence of antinutritional factors, such as protease inhibitors, lectins, phytates, and alkaloids, which have adverse nutritional effects. Antitechnological factors, such as fiber, tannins, and lipids, can affect the purity and protein extraction yield. Although most are removed or reduced during alkaline solubilization and isoelectric precipitation processes, some remain in the resulting protein isolates. Selection of appropriate legume genotypes and different emerging and sustainable facilitating technologies, such as high-power ultrasound, pulsed electric fields, high hydrostatic pressure, microwave, and supercritical fluids, can be applied to increase the removal of unwanted compounds. Some technologies can be used to increase protein yield. The technologies can also modify protein structure to improve digestibility, reduce allergenicity, and tune technological properties. This review summarizes recent findings regarding the use of emerging technologies to obtain high-purity protein isolates and the effects on techno-functional properties and health., (© 2022 Institute of Food Technologists®.)

Mixed gels of carrageenan (Car) and caprine whey protein concentrate (WPCc) (pH 7) were studied and compared with those prepared with Car and commercial bovine whey protein concentrate (WPCb). Dynamic rheology studies indicate that gels with WPCc were weaker (lower G′) than those made with WPCb. However, textural parameters such as, hardness, springiness and cohesiveness were similar in both type of gels. The addition of CaCl2 incremented the elastic modulus (G′), hardness and adhesiveness of gels. The samples with caprine whey showed higher water holding capacity than samples with bovine whey. Confocal laser scanning microscope images of the gels, showed very different aspects according to the type of WPC used: WPCc-Car gels exhibited aggregates of proteins that interrupt the carrageenan network, while WPCb-Car gels showed a homogeneous appearance with proteins distributed throughout all the matrix. [ABSTRACT FROM AUTHOR]

Macromolecules and their complexes remain interesting topics in various fields, such as targeted drug delivery and tissue regeneration. The complex chemical structure of such substances can be studied with a combination of Raman spectroscopy and machine learning. The complex of whey protein isolate (WPI) and hyaluronic acid (HA) is beneficial in terms of drug delivery. It provides HA properties with the stability obtained from WPI. However, differences between WPI-HA and WPI solutions can be difficult to detect by Raman spectroscopy. Especially when the low HA (0.1, 0.25, 0.5% w / v ) and the constant WPI (5% w / v ) concentrations are used. Before applying the machine learning techniques, all the collected data were divided into training and test sets in a ratio of 3:1. The performances of two ensemble methods, random forest (RF) and gradient boosting (GB), were evaluated on the Raman data, depending on the type of problem (regression or classification). The impact of noise reduction using principal component analysis (PCA) on the performance of the two machine learning methods was assessed. This procedure allowed us to reduce the number of features while retaining 95% of the explained variance in the data. Another application of these machine learning methods was to identify the WPI Raman bands that changed the most with the addition of HA. Both the RF and GB could provide feature importance data that could be plotted in conjunction with the actual Raman spectra of the samples. The results show that the addition of HA to WPI led to changes mainly around 1003 cm−1 (correspond to ring breath of phenylalanine) and 1400 cm−1, as demonstrated by the regression and classification models. For selected Raman bands, where the feature importance was greater than 1%, a direct evaluation of the effect of the amount of HA on the Raman intensities was performed but was found not to be informative. Thus, applying the RF or GB estimators to the Raman data with feature importance evaluation could detect and highlight small differences in the spectra of substances that arose from changes in the chemical structure; using PCA to filter out noise in the Raman data could improve the performance of both the RF and GB. The demonstrated results will make it possible to analyze changes in chemical bonds during various processes, for example, conjugation, to study complex mixtures of substances, even with small additions of the components of interest. [ABSTRACT FROM AUTHOR]

Soy is considered one of the most promising natural materials for manufacturing wood adhesives due to its low cost, high protein content, and ready availability. However, more cost-effective ways of improving its wet shear strength are needed to achieve wider market acceptance. Protein adhesive wet strength depends on the use of (typically expensive) crosslinking additives as well as the processing/denaturation of the protein. It has been commonly stated in the literature that protein denaturation leads to higher bond strength by activating the surface and exposing the reactive groups. Therefore, we investigated how differences in surface reactive groups (surface hydrophobicity and reactive amine groups) brought on with different denaturation treatments relate to bonding performance. Fourteen soy protein isolates (SPIs) with different denaturation histories were investigated. Characterization of the SPIs included surface hydrophobicity, surface amine content, extent of protein hydrolysis, and bond strength (wet and dry, with and without polyamidoamine epichlorohydrin (PAE) crosslinking agent) by ASTM D7998. The molecular weight patterns showed that proteins denatured by extensive hydrolysis had very low bond strengths. Adding the crosslinker, PAE, improved all the shear strength values. We found that the number of water-accessible reactive amine groups on protein surfaces had no impact on the adhesive strength, even with the amine-reactive crosslinker, PAE. Conversely, increased surface hydrophobicity was beneficial to adhesive strength in all cases, though this correlation was only statistically significant for wet strength without PAE. While, in general, denatured proteins are typically thought to form better bonds than native state proteins, this work suggests that it matters how proteins are denatured, and what surfaces become exposed. Denaturation by hydrolysis did not improve bond strength, and extensive hydrolysis seemed highly detrimental. Moreover, exposing hydrophobic surface groups was beneficial, but exposing covalent bond-forming reactive amine groups was not. [ABSTRACT FROM AUTHOR]

Over 1 million MT of surimi is produced globally, which theoretically would generate approximate 2 million MT of solid by-products and more than 1 million MT of wash water. Utilization of the by-products has increasingly become interested based on their nutritional, economical, and environmental issues. Surimi by-products represent an important source of valuable compounds such as functional protein, collagen, gelatin, fish oil, peptides, minerals, and enzymes. Better utilization of the by-products would make the surimi industry sustainable and profitable. This review paper characterizes sources and composition of the solid by-products and wash water generated from the surimi production as well as factors related to extraction and processing techniques. In addition, the potential food applications are explored including specialty foods and snacks, flavor ingredients, bioactive ingredients, and functional ingredients. Moreover, an outlook summarizing the challenges and prospects on the utilization of surimi by-products is provided. [ABSTRACT FROM AUTHOR]

The properties of faba bean (Vicia faba L.) protein isolate (FPI) gels depend on their starting protein material and can be modulated by the addition of polysaccharides. In order to investigate the interplay between these two factors, commercial FPI (FPI1) and FPI prepared in-house (FPI2) were used to fabricate glucono-delta-lactone-induced gels, with or without dextran (DX) addition. FPI1 exhibited lower solubility in water and a larger mean particle size, likely because it experienced extensive degradation due to the intense conditions involved in its preparation. The FPI1 gel showed a similar water-holding capacity as the FPI2 gel; however, its hardness was lower and viscoelasticity was higher. After DX addition, the hardness of both FPI gels decreased, while their water-holding capacity increased. Interestingly, DX addition decreased the viscoelasticity of the FPI1 gel but enhanced the viscoelasticity of the FPI2 gel. The microstructural analysis demonstrated that the density of the aggregation network decreased in the FPI1 gel after DX addition but increased in the FPI2 gel. This was consistent with the changes observed in the dominant protein interaction forces in these gels after DX addition. Overall, these findings have the potential to guide ingredient selection for the tailored preparation of FPI gels. [ABSTRACT FROM AUTHOR]

Recently, there has been a growing interest in advancing plant-based or cultured meat substitutes as environmentally and ethically superior alternatives to traditional animal-derived meat. In pursuit of simulating the authentic meat structure, a composite fiber composed primarily of soy protein isolates (SPIs) was fashioned, employing a fiber-based plant-based analog meat construct. To refine the spinning process and enhance fiber quality, we employed ultrasound treatment, a physical modification technique, to scrutinize its influence on SPI protein structure. This inquiry extended to the examination of the interplay between sodium alginate (SA) and SPI, as well as the impact of salt ions on the SA and ultrasound soy protein isolates (USPI) interaction. A comprehensive exploration encompassing ultrasound treatments and salt concentrations within the composite solution, along with their repercussions on composite fiber characterization, with a rise in negative zeta potential value, states the ultrasound treatment fosters protein aggregation. Moreover, the introduction of salt augments protein aggregation as salt content escalates, ultimately resulting in a reduced structural viscosity index and improved spinnability. The presence of Ca2+ ions during the coagulation process leads to interactions with SA. The involvement of ultrasound prompts the exposure of hydrophilic amino acid segments in the protein to water, leading to the development of a more porous structure. Solely under the influence of ultrasound, the fiber exhibits 5% higher water-holding capacity and superior mechanical properties while maintaining comparable thermal stability. [ABSTRACT FROM AUTHOR]

Food protein amyloid fibrils have superior technological, nutritional, sensorial, and physical properties compared to native monomers, but there is as yet insufficient understanding of their digestive fate and safety for wide consumption. By combining SDS-PAGE, ELISA, fluorescence, AFM, MALDI-MS, CD, microfluidics, and SAXS techniques for the characterization of β-lactoglobulin and lysozyme amyloid fibrils subjected to in-vitro gastrointestinal digestion, here we show that either no noticeable conformational differences exist between amyloid aggregates and their monomer counterparts after the gastrointestinal digestion process (as in β-lactoglobulin), or that amyloid fibrils are digested significantly better than monomers (as in lysozyme). Moreover, in-vitro exposure of human cell lines and in-vivo studies with C. elegans and mouse models, indicate that the digested fibrils present no observable cytotoxicity, physiological abnormalities in health-span, nor accumulation of fibril-induced plaques in brain nor other organs. These extensive in-vitro and in-vivo studies together suggest that the digested food amyloids are at least equally as safe as those obtained from the digestion of corresponding native monomers, pointing to food amyloid fibrils as potential ingredients for human nutrition. Food protein amyloid fibrils have superior properties but due to safety concerns, have not yet been used in foods. In-vitro and in-vivo studies here show that upon digestion they are safe and can be used as potential ingredients for human nutrition. [ABSTRACT FROM AUTHOR]

Tofu prepared by conventional methods often has a bitter taste and poor water-holding capacity (WHC). To improve the quality of the product, alternative processes must be developed. Herein, the effect of ultrasound pretreatment on the properties of soymilk and tofu gel derived thereof were investigated. Treatment of soymilk with ultrasound gave rise to a reduction in the particle size and an enhancement in the surface hydrophobicity, whereby optimum values were obtained after 15 min treatment. Subsequently, microbial transglutaminase (MTG) was added to ultrasound-treated soymilk to promote the soy protein crosslinking. The gel strength, WHC, and nonfreezable water content of MTG-catalyzed tofu gel obtained from treated soymilk increased with the extension of the ultrasound pretreatment time, whereas the free sulfhydryl content decreased because of the formation of disulfide bonds. Fourier transform infrared spectroscopy demonstrated variations in the secondary structure of MTG-catalyzed tofu gel. Furthermore, soymilk's exposure to high-intensity ultrasound pretreatment led to a tofu gel with a dense, homogenous, and stable network structure, as evidenced by scanning electron microscopy. Therefore, this study answers for the theoretical support of the industrial production of MTG-catalyzed tofu gel from ultrasound-treated soymilk. PRACTICAL APPLICATION: High-intensity ultrasound pretreatment improved the texture properties of MTG-catalyzed tofu gel. The resulting MTG-catalyzed tofu gel has potential application in industrial production., (© 2021 Institute of Food Technologists®.)

The mental health problem of college students has gradually become the focus of people's attention. The music appreciation course in university is a very effective approach of psychological counseling, and it is urgent to explore the role of music appreciation in psychological adjustment. Therefore, we propose an emotion classification model based on particle swarm optimization (PSO) to study the effect of inter active music appreciation teaching on the mental health of college students. We first extract musical features as input. Then, the extracted music appreciation features generate subtitles of music information. Finally, we weight the above features, input them into the network, modify the network through particle swarm optimization, and output the emotional class of music. The experimental results show that the music emotion classification model has a high classification accuracy of 82.6%, and can obtain the emotional categories included in interactive music appreciation, which is helpful to guide the mental health of college students in music appreciation teaching. [ABSTRACT FROM AUTHOR]

The aim of this study was to elucidate the chemistry of cellular degeneration in human neuroblastoma cells upon exposure to outer-membrane vesicles (OMVs) produced by Porphyromonas gingivalis (Pg) oral bacteria by monitoring their metabolomic evolution using in situ Raman spectroscopy. Pg-OMVs are a key factor in Alzheimer's disease (AD) pathogenesis, as they act as efficient vectors for the delivery of toxins promoting neuronal damage. However, the chemical mechanisms underlying the direct impact of Pg-OMVs on cell metabolites at the molecular scale still remain conspicuously unclear. A widely used in vitro model employing neuroblastoma SH-SY5Y cells (a sub-line of the SK-N-SH cell line) was spectroscopically analyzed in situ before and 6 h after Pg-OMV contamination. Concurrently, Raman characterizations were also performed on isolated Pg-OMVs, which included phosphorylated dihydroceramide (PDHC) lipids and lipopolysaccharide (LPS), the latter in turn being contaminated with a highly pathogenic class of cysteine proteases, a key factor in neuronal cell degradation. Raman characterizations located lipopolysaccharide fingerprints in the vesicle structure and unveiled so far unproved aspects of the chemistry behind protein degradation induced by Pg-OMV contamination of SH-SY5Y cells. The observed alterations of cells' Raman profiles were then discussed in view of key factors including the formation of amyloid β (Aβ) plaques and hyperphosphorylated Tau neurofibrillary tangles, and the formation of cholesterol agglomerates that exacerbate AD pathologies. [ABSTRACT FROM AUTHOR]

Pulses are rich sources of protein, carbohydrates, dietary fibers, and minerals. In addition, pulse proteins possess several characteristics that can be utilized for specific functional purpose during food formulations. Despite being nutritious and easily available, pulses are still underutilized, mainly, due to the presence of several anti-nutritional compounds such as tannins, trypsin inhibitors, phytic acids, off-flavors, and flatus-producing carbohydrates. Physical and biochemical modifications can be applied to pulse flours to modify and/ or reduce such anti-nutritional components and enhance nutritional profiles. This review provides a summary of preparation of protein-rich ingredients, physical and biochemical pretreatment and protein modification methods, their impact on important techno-functional and quality characteristics- specifically, nutritional and anti-nutritional aspects-, and food applications. [ABSTRACT FROM AUTHOR]

The application of plant proteins in new food products is rapidly expanding worldwide driven by consumers demanding healthy, sustainably produced, and non-animal proteins. Major sources of plant protein include cereal grains, tree nuts, oilseeds, legumes, and pulses. Their protein content ranges from 6 to 45%, but many plant proteins typically have suboptimal levels and ratios of essential amino acids. Plant proteins is associated with many health benefits due to the presence of bioactive compounds which are claimed via in vivo and in vitro studies to show several biological activities and properties related to health promotion such as anti-inflammatory, antimicrobial, antidiabetic, and antioxidant properties. However, some of them are recognised as antinutritional factors and present inhibitory effects on the digestion of proteins. Other adverse effects associated with plant proteins include allergy (induced by the allergenic proteins) and coeliac disease (triggered by the gluten proteins). Beyond their roles in nutrition and health, the value of plant proteins extends to provide functional uses in food applications through processes such as solubilisation, emulsification, foaming, gelation, and dough formation. These functionalities play an integral role in the development of plant proteins-based foods such as meat analogue, beverages, bakery, and pasta products. [ABSTRACT FROM AUTHOR]

Using byproducts from the food industry to produce healthy and sustainable food was an integral component of the sustainable development goals. This research was aimed to assess the effect of substituting wheat flour with nutrient-rich green soybean okara (GSBO) flour on the quality and nutritional values of butter cake. The result showed that the GSBO-substituted flour had significantly (p ≤ 0.05) higher water and oil absorption capacities, higher protein, fiber and total phenolic content (TPC), and more favorable sensory characteristics compared to wheat flour. Specifically, 20% GSBO butter cake contained significantly (p ≤ 0.05) highest amounts of protein, fiber, TPC, and scores of all sensory characteristics. In conclusion, substitution of up to 20% GSBO to wheat flour could improve the nutritional quality of butter cake. Application of GSBO flour in butter cake contributes to the sustainable goal of achieving zero waste and development of a plant protein-based product in sustainable healthy diet. [ABSTRACT FROM AUTHOR]

Intervertebral disc degeneration (IDD) is closely related to changes in the intervertebral disc (IVD) composition and the resulting viscoelastic properties. IDD is a severe condition because it decreases the disc's ability to resist mechanical loads. Our research aims to understand IDD at the cellular level, specifically the changes in the viscoelastic properties of the nucleus pulposus (NP), which are poorly understood. This study employed a system integrating nanoindentation with Raman spectrometry to correlate biomechanics with subtle changes in the biochemical makeup of the NP. The characterization was, in turn, correlated with the degenerative severity of IVD as assessed using magnetic resonance imaging (MRI) of different patients with spinal stenosis, degenerative spondylolisthesis, and degenerative scoliosis. It is shown that there is an increase in the crosslinking ratio in collagen, a reduction in proteoglycan, and a build‐up of minerals upon the rise in the severity level of the disc damage in the NP. Assessment of mechanical characteristics reveals that the increasing disc degeneration makes the NP lose its elasticity, becoming more viscous. This shows that the tissue undergoes abnormalities in weight‐bearing ability, which contributes to spinal instability. The correlation of the individual discs shows that grades III and IV have similarities in the changes of Amide I and III toward the storage modulus. In contrast, grades IV and V correlate with mineralization toward the storage modulus. Reduction of proteoglycan has the highest impact on the changes of the storage modulus in all grades of IDD. Connecting compositional alterations to IVD micromechanics at various degrees of degeneration expands our understanding of tissue behavior and provides critical insight into clinical diagnostics, treatment, and tissue engineering. [ABSTRACT FROM AUTHOR]

Soybean meal is one of the sources of vegetable protein, which together with wheat flour proteins, can provides a complete source of amino acids for the human body, so using it in bread can help to solve protein deficiencies. For this purpose, to prepare Barbari bread containing soy meal, a combined design containing a group of mixing variables, including different levels of transglutaminase enzyme (0 to 1 %), soybean meal flour (0 to 50 %), wheat flour as filler (0 to 100 %) and a process variable including ultrasonic altitude (0 to 100%) was used and physicochemical and sensory characteristics including total ash, pH, moisture, porosity and taste, texture and color scores were investigated. The results showed that transglutaminase enzyme and ultrasonication have a significant effect on physicochemical properties and porosity (P<0.0001). The significant increase in color score of the samples was due to the positive and significant effect (P<0.0001) of soybean meal on that characteristic. The porosity of the samples was significantly affected (P<0.0001) by the interaction of enzyme and ultrasound. Finally, in order to obtain samples with the highest porosity and color, taste and texture scores, it is suggested to use the mixing ratio of soybean meal flour 33%, enzyme 1%, wheat flour 66% and ultrasound altitude 100%. [ABSTRACT FROM AUTHOR]

In this work, the effect of a typical colored ingredient- anthocyanin-rich extract (derived from black soybean seed coat extract, abbreviated as BE) on the gelling and digestive properties of soy protein cold-set gels were investigated. The SEM observation revealed that upon the addition of BE, the size of protein aggregates decreased, and more string-of-beads structures appeared in the gel networks. The texture and rheological results demonstrated that BE significantly improved the hardness and storage modulus (G') of gels, which were related to the enhancement of hydrophobic interactions and disulfide bonds in the gels. Moreover, BE limited the migration of bound water and free water in the gels as well as the in vitro digestion of gels, despite of the swelling ratio of gels in simulated digestive fluids was increased. These findings provide some useful information for the design and application of soybean gel products enriched with colored ingredients in food industry. [ABSTRACT FROM AUTHOR]

In this study, we investigated the effects of different high-intensity ultrasound (HIU) pretreatment times (0–60 min) on the structure of β-conglycinin (7S) and the structural and functional properties of 7S gels induced by transglutaminase (TGase). Analysis of 7S conformation revealed that 30 min HIU pretreatment significantly induced the unfolding of the 7S structure, with the smallest particle size (97.59 nm), the highest surface hydrophobicity (51.42), and the lowering and raising of the content of the α-helix and β-sheet, respectively. Gel solubility showed that HIU facilitated the formation of ε-(γ-glutamyl)lysine isopeptide bonds, which maintain the stability and integrity of the gel network. The SEM revealed that the three-dimensional network structure of the gel at 30 min exhibited filamentous and homogeneous properties. Among them, the gel strength and water-holding capacity were approximately 1.54 and 1.23 times higher than those of the untreated 7S gels, respectively. The 7S gel obtained the highest thermal denaturation temperature (89.39 °C), G′, and G″, and the lowest tan δ. Correlation analysis demonstrated that the gel functional properties were negatively correlated with particle size and the α-helix, while positively with Ho and β-sheet. By contrast, gels without sonication or with excessive pretreatment showed a large pore size and inhomogeneous gel network, and poor properties. These results will provide a theoretical basis for the optimization of HIU pretreatment conditions during TGase-induced 7S gel formation, to improve gelling properties. [ABSTRACT FROM AUTHOR]

BACKGROUND: Extracted proteins of alternative animal origin tend to present strong off‐flavor perception due to physicochemical interactions of coextracted off‐flavor compounds with proteins. To investigate the relationship between absorption behaviors of volatile aromas and the processes‐induced variations in protein microstructures and molecular conformations, duck liver protein isolate (DLp) was subjected to heating (65/100 °C, 15 min) and ultra‐high pressure (UHP, 100–500 MPa/10 min, 28 °C) treatments to obtain differential unfolded protein states. RESULTS: Heat and UHP treatments induced the unfolding of DLp to varied degrees, as revealed by fluorescence spectroscopy, ultraviolet–visible absorption, circular dichroism spectra and surface hydrophobicity measurements. Two types of heating‐denatured states with varied unfolding degrees were obtained, while UHP at both levels of 100/500 MPa caused partial unfolding of DLp and the presence of a molten‐globule state, which significantly enhanced the binding affinity between DLp and (E,E)‐2,4‐heptadienal. In particular, significantly modified secondary structures of DLp were observed in heating‐denatured samples. Excessive denaturing and unfolding degrees resulted in no significant changes in the absorption behavior of the volatile ligand, as characterized by observations of fluorescence quenching and analysis of headspace concentrations. CONCLUSION: Defining process‐induced conformational transition behavior of matrix proteins could be a promising strategy to regulate food flavor attributes and, particularly, to produce DLp coextracted with limited off‐flavor components by modifying their interaction during extraction processes. © 2023 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Summary: This study was carried out to understand the effect of ultrasonication on different parameters of malted mung bean and lentils where ultrasonication was given for 10, 15, and 20 min, respectively to all the samples and germinated for 18 h in control conditions. These ultrasonicated malted mung beans and lentils were evaluated for physicochemical properties (protein, ash, sugars, amino acids), functional properties (water absorption, oil absorption, and foaming capacity), pasting properties, and dynamic rheology. The nutritional profile for malted mung beans and lentils improved upon ultrasonication. Protein content increased up to 21.4% and GABA up to 132% for different mung bean and lentil varieties. The pasting properties and dynamic rheology changed significantly upon treatment. Ultrasonication is a very novel non‐thermal and cost‐effective technique to improve germination rate by enhancing soaking, thus improving the nutritional profile. [ABSTRACT FROM AUTHOR]

Corn is an economically important yet frost‐sensitive crop, injured at the moment of ice nucleation. However, the influence of autumn temperatures on subsequent ice nucleation temperature is unknown. A 10‐day chilling treatment under phytotron conditions ("mild", 18/6°C) or ("extreme", 10/5°C) generated no‐visible damage but induced changes in the cuticle of the four genotypes in this study. The putatively more cold hardy Genotypes 884 and 959 leaves nucleated at colder temperatures compared to the more sensitive Genotypes 675 and 275. After chilling treatment, all four genotypes displayed warmer ice nucleation temperatures, with Genotype 884 expressing the largest shift to warmer nucleation temperatures. Cuticular hydrophobicity reduced while cuticular thickness remained unchanged under the chilling treatment. By contrast, under five‐week field conditions, cuticle thickness increased in all genotypes, with Genotype 256 expressing a significantly thinner cuticle. FTIR spectroscopy revealed increases in the spectral regions of cuticular lipids in all genotypes after phytotron chilling treatment, while those spectral regions decreased under field conditions. A total of 142 molecular compounds were detected, with 28 compounds significantly induced under either phytotron or field conditions. Of these, seven compounds were induced under both conditions (Alkanes C31–C33, Ester C44, C46, β‐amyrin, and triterpene). While clear differential responses were observed, chilling conditions preceding a frost modified physical and biochemical properties of the leaf cuticle under both phytotron and field conditions indicating this response is dynamic and could be a factor in selecting corn genotypes better adapted to avoiding frost with lower ice nucleation temperature. [ABSTRACT FROM AUTHOR]

Background: It would be impossible to imagine a country where cereals and their byproducts were not at the peak of foodstuff systems as a source of food, fertilizer, or for fiber and fuel production. Moreover, the production of cereal proteins (CPs) has recently attracted the scientific community's interest due to the increasing demands for physical wellbeing and animal health. However, the nutritional and technological enhancements of CPs are needed to ameliorate their functional and structural properties. Ultrasonic technology is an emerging nonthermal method to change the functionality and conformational characteristics of CPs. Scope and approach: This article briefly discusses the effects of ultrasonication on the characteristics of CPs. The effects of ultrasonication on the solubility, emulsibility, foamability, surface-hydrophobicity, particle-size, conformational-structure, microstructural, enzymatic-hydrolysis, and digestive properties are summarized. Conclusions: The results demonstrate that ultrasonication could be used to enhance the characteristics of CPs. Proper ultrasonic treatment could improve functionalities such as solubility, emulsibility, and foamability, and is a good method for altering protein structures (including surface hydrophobicity, sulfhydryl and disulfide bonds, particle size, secondary and tertiary structures, and microstructure). In addition, ultrasonic treatment could effectively promote the enzymolytic efficiency of CPs. Furthermore, the in vitro digestibility was enhanced after suitable sonication treatment. Therefore, ultrasonication technology is a useful method to modify cereal protein functionality and structure for the food industry. [ABSTRACT FROM AUTHOR]

Walnut protein is a kind of natural, high-quality plant protein resource. However, its high content of gluten, strong hydrophobicity and poor gelation ability have greatly limited its development and utilization in gel products. It was found in this experiment that ultrasonic power combined with transglutaminase (TGase) had a significant effect on the gel properties of the walnut protein isolate (WNPI)-κ-carrageenan (KC) complex. The results showed that the gel strength of the WNPI-KC complex first increased and then decreased with the increase in ultrasonic power (0–400 W). WNPI-KC composite gel had the best texture properties, rheological properties, water-holding capacity (99.41 ± 0.76%), swelling ratio (2.31 ± 0.29%) and thermal stability (83.22 °C) following 200 W ultrasonic pretreatment. At this time, the gel network was more uniform and much denser, and the water molecules were more tightly bound. Further, 200 W ultrasonic pretreatment could promote the transformation of α-helices to β-folds in protein molecules, improve the fluorescence intensity, increase the content of free sulfhydryl groups and enhance the intermolecular forces. The experimental results could provide technical support for the development of walnut protein gel food. [ABSTRACT FROM AUTHOR]

In recent years, several studies have reported the beneficial effects of antioxidant peptides in delaying oxidation reactions. Thus, a growing number of food proteins have been investigated as suitable sources for obtaining these antioxidant peptides. In this study, some of the most critical developments in the discovery of peptidic antioxidants are discussed. Initially, the primary methods to release, purify, and identify these antioxidant peptides from various food‐derived sources are reviewed. Then, computer‐based screening methods of the available peptides are summarized, and methods to interpret their structure–activity relationship are illustrated. Finally, approaches to the large‐scale production of these bioactive peptides are described. In addition, the applications of these antioxidants in food systems are discussed, and gaps, future challenges, and opportunities in this field are highlighted. In conclusion, various food items can be considered promising sources to obtain these novel antioxidant peptides, which present various opportunities for food applications in addition to health promotion. The lack of in‐depth data on the link between the structure and activity of these antioxidants, which is critical for the prediction of possible bioactive amino acid sequences and their potency in food systems and in vivo conditions (rather than in vitro systems), requires further attention. Consequently, future collaborative research activities between the industry and academia are required to realize the commercialization objectives of these novel antioxidant peptides. [ABSTRACT FROM AUTHOR]

Protein-based hydrogels have attracted growing attention for pharmaceutical and biomedical applications. Ovalbumin (OVA), the hen egg white albumin, possessing good foaming and gelling properties and being widely used in the food industry, has recently been indicated as a potential pharmaceutical vehicle. In this study, the binding and release properties of pure OVA hydrogels were investigated by electron paramagnetic resonance (EPR) spin labeling. The comparative analysis between OVA and serum albumin (SA) hydrogels revealed the same release kinetics of hydrophilic 3-carbamoyl-proxyl and 3-carboxy-proxyl, suggesting the diffusion-dominated release of small probes from both hydrogel types. The results obtained with the amphiphilic 16-doxylstearate (16-DS) indicate that OVA, unlike SAs, does not possess a specific fatty acid binding site. However, the OVA hydrogels were able to accommodate a two-fold excess of 16-DS, resulting from protein thermally induced conformational changes, as confirmed by Raman spectroscopy. Similarly, the hydrophobic modified paullone ligand HL, which was initially free in the OVA solution, was bound in the hydrogel. The hydrogels were found to retain a significant amount of 16-DS and HL after 7-day dialysis in physiological saline. The observed facilitated binding of amphiphilic/hydrophobic molecules in OVA hydrogels compared to the solution, and their sustained release, demonstrate the applicability of OVA hydrogels in pharmaceutics. [ABSTRACT FROM AUTHOR]

The present study aimed to elaborate the impact of basil seed gum (BSG) (0–0.5%, w/w) on the physicochemical, rheological, and microstructural characteristics of cold-set whey protein isolate emulsion-filled gel (EFG). Emulsions without BSG and with 0.3% BSG showed the lowest and highest droplet size (1.44 vs. 4.38 μm) and polydispersity index (0.31 vs. 0.77). The amplitude sweep results showed that in the linear viscoelastic region, the highest and lowest values of G ′ LVE and G ″ LVE were found for the EFGs containing 0.3% BSG (8852.4 and 1531.9 Pa), and the control sample (4438.3 and 751.4 Pa), respectively. Moreover, in all samples, G ′ and G ″ crossed over each other, so that with a rise in the BSG concentration, strain and stress levels rose. Based on frequency sweep results, the addition of BSG enhanced elasticity so that the EFG containing 0.3% BSG had the greatest value of k ′ (8882.0 Pa). In comparison to the control sample, the 0.3% BSG-contained sample displayed the highest values of chewiness, adhesiveness, and cohesiveness. These findings were in agreement with the microstructure analysis, where the control sample had a loose structure and the 0.3% BSG-contained sample showed a compact and uniform microstructure. Also, raising the BSG level from 0 to 0.5% directly enhanced the water-holding capability (75.49–85.07%) and swelling ratio (0.20–4.57%), and decreased syneresis (from 11.08 to 7.09%). The results emphasized the advantages of using BSG in whey protein-based emulsion-filled gel for techno-functional properties improvement. [ABSTRACT FROM AUTHOR]

This study investigated the effect of ultrasound on gel properties of soy protein isolates (SPIs) at different salt concentrations. The results showed that ultrasound could significantly improve the gel hardness and the water holding capacity (WHC) of the salt-containing gel (p < 0.05). The gel presents a uniform and compact three-dimensional network structure. The combination of 200 mM NaCl with 20 min of ultrasound could significantly increase the gel hardness (four times) and the WHC (p < 0.05) compared with the SPI gel without treatment. With the increase in NaCl concentration, the ζ potential and surface hydrophobicity increased, and the solubility decreased. Ultrasound could improve the protein solubility, compensate for the loss of solubility caused by the addition of NaCl, and further increase the surface hydrophobicity. Ultrasound combined with NaCl allowed proteins to form aggregates of different sizes. In addition, the combined treatment increased the hydrophobic interactions and disulfide bond interactions in the gel. Overall, ultrasound could improve the thermal gel properties of SPI gels with salt addition. [ABSTRACT FROM AUTHOR]

In designing drug dosing for hemodialysis patients, the removal rate (RR) of the drug by hemodialysis is important. However, acquiring the RR is difficult, and there is a need for an estimation method that can be used in clinical settings. In this study, the RR predictive model was constructed using the RR of known drugs by quantitative structure–activity relationship (QSAR) analysis. Drugs were divided into a model construction drug set (75%) and a model validation drug set (25%). The RR was collected from 143 medicines. The objective variable (RR) and chemical structural characteristics (descriptors) of the drug (explanatory variable) were used to construct a prediction model using partial least squares (PLS) regression and artificial neural network (ANN) analyses. The determination coefficients in the PLS and ANN methods were 0.586 and 0.721 for the model validation drug set, respectively. QSAR analysis successfully constructed dialysis RR prediction models that were comparable or superior to those using pharmacokinetic parameters. Considering that the RR dataset contains potential errors, we believe that this study has achieved the most reliable RR prediction accuracy currently available. These predictive RR models can be achieved using only the chemical structure of the drug. This model is expected to be applied at the time of hemodialysis. [ABSTRACT FROM AUTHOR]

Effect of high pressure in inducing textural and functional modification has been investigated in pink perch (Nemipterus japonicus) mince. Fish mince undergone pressurization at 200, 400 and 600 MPa for a holding period of 10 min and was compared against cooked mince (90 °C; 40 min). The treated mince at 400 and 600 MPa lost its natural viscosity and behaved like cooked mince through denaturation and formation of protein aggregates. Textural characterisation showed the retention of tenderness in 200 MPa treated samples, but become harder on application of higher pressures. Unlike heat gels, pressure induced gels were more smooth, white and elastic in nature. A decreased in reactive SH groups was observed in 400 and 600 MPa treated samples due to the formation of disulfide bonds. Hydrophobic concentration was higher in cooked and 600 MPa treatments whereas Ca2+−ATPase activity decreased after pressurization. On application of different pressures microbial reduction of 2–3 log cycles was achieved in the mince samples. Hence pressure treatments at lower ranges cannot alter the texture and functionality of protein and the mince can undergo processing as required. Besides extending shelf life, the treatments above 400 MPa can make irreversible effect on texture quality and protein functionality which is similar to that of cooking. [ABSTRACT FROM AUTHOR]

Cold-set egg white-bovine gelatin composite hydrogels were evaluated as potential delivery vehicles for the encapsulation and subsequent release of sucrose stearate–based niosomes loaded with curcumin. The effects of loading blank-niosome or curcumin-niosome and their content (6 and 12 mL) on physicochemical and rheological properties of composite protein hydrogels were analyzed. The results showed that hydrogel protein solutions positive charge with a high volume of niosomal suspension irrespective of its type resulted in higher hardness value and improved storage modulus (G′). Subsequently, the composite hydrogels hardness increased significantly from 1102.95 ± 35.80 g in samples containing 6 mL curcumin-niosomes to 3273 ± 120.34 g in 12 mL curcumin-niosome-loaded ones (p < 0.01). Fourier transform infrared (FTIR) spectroscopy suggested hydrophobic and hydrogen bonding between niosomes and proteins. Furthermore, characteristic peaks related to α-helix structure (1659 cm−1) did not change due to niosome loading, whether blank or curcumin-loaded ones, into protein hydrogels. The most appropriate mathematical model which best represented curcumin release for hydrogels with different levels of curcumin-niosome in simulated gastrointestinal conditions and food simulants was the Korsmeyer-Peppas model, showing the prevalence of super case-II transport mechanism. In addition, increasing curcumin-niosome in hydrogel formulation resulted in slower curcumin release without model parameter alteration. Electronic microscopy indicated a less porous structure for the composite hydrogels loaded with a higher amount of niosomes regardless of their types. These results suggest that niosomal composite protein hydrogel with compact structure and elastic behavior can overcome niosome limitations (aggregation, fusion, and drug leakage) and provides a controlled delivery system for curcumin. [ABSTRACT FROM AUTHOR]

The increased consumption of legume seeds as a strategy for enhancing food security, reducing malnutrition, and improving health outcomes on a global scale remains an ongoing subject of profound research interest. Legume seed proteins are rich in their dietary protein contents. However, coexisting with these proteins in the seed matrix are other components that inhibit protein digestibility. Thus, improving access to legume proteins often depends on the neutralisation of these inhibitors, which are collectively described as antinutrients or antinutritional factors. The determination of protein quality, which typically involves evaluating protein digestibility and essential amino acid content, is assessed using various methods, such as in vitro simulated gastrointestinal digestibility, protein digestibility-corrected amino acid score (IV-PDCAAS), and digestible indispensable amino acid score (DIAAS). Since most edible legumes are mainly available in their processed forms, an interrogation of these processing methods, which could be traditional (e.g., cooking, milling, extrusion, germination, and fermentation) or based on emerging technologies (e.g., high-pressure processing (HPP), ultrasound, irradiation, pulsed electric field (PEF), and microwave), is not only critical but also necessary given the capacity of processing methods to influence protein digestibility. Therefore, this timely and important review discusses how each of these processing methods affects legume seed digestibility, examines the potential for improvements, highlights the challenges posed by antinutritional factors, and suggests areas of focus for future research. [ABSTRACT FROM AUTHOR]

The health effects of bioactive substances in the human body are affected by several factors, including food processing conditions, storage conditions, light and heat, among others. These factors greatly limit the stability and bioavailability of bioactive substances. These problems can be solved by a novel protein-based nanocarrier technology, which has the excellent potential to enhance solubility, bioavailability, and the controlled release of bioactive substances. In addition, plant protein has the advantages of economy, environmental protection, and high nutrition compared to animal protein. In this review, the preparation, characterization, and application of plant protein-based nanocarriers are summarized. The research deficiency and future prospects of plant protein nanocarriers are emphasized. [ABSTRACT FROM AUTHOR]

The interaction between zinc oxide nanoparticles (ZnO NPs) and whey protein (WP) was studied. The gastric epithelial cell line (GES‐1) was used to evaluate the toxicity intensity of ZnO NPs. The interaction mechanism of ZnO NPs and WP was studied by spectroscopic techniques. The results showed that the inhibitory effect of ZnO NPs on cells activity could be reduced when added to ZnO NPs at a concentration of 50 µg/ml. The fluorescence quenching mechanism of ZnO NPs on WP is a combination of dynamic and static quenching. The interaction force between ZnO NPs and WP can be considered as H‐bond and VdW force, and they have two binding sites. The interaction between WP and ZnO NPs leads to the loosening of the structural skeleton of WP and the extension of peptide chain, which exposes the tyrosine (Tyr) and tryptophan (Trp) hydrophobic groups in the hydrophobic region of protein molecules and reduces the hydrophobicity of the microenvironment. The ZnO NPs might form a complex with WP through H‐bond, hydrophobic interactions, and so on, leading to peptide chain rearrangement, and finally causing changes in the secondary structure of α‐helix. Practical Application: This study provides a theoretical basis for future research on the interaction between food ingredients and nanomaterials, the evaluation of toxicity of nanomaterials and the application scope of nanomaterials in food field. [ABSTRACT FROM AUTHOR]

This study investigated the feasibility to improve the emulsifying capacity of chicken liver (CL) protein using different isoelectric solubilization/precipitation (ISP) processes. The CL proteins were first solubilized at alkaline pH 10.5, 11.0, 11.5, and 12.0, followed by precipitation at pH 5.0, 5.5, and 6.0, respectively. Fresh CL paste was set as the control (raw). With the increase in solubilization pH, the protein recovery yield increased under the same precipitation pH, and the pH 12.0, 5.5 treatment obtained the highest recovery yield of 82% (p < 0.05), followed by the pH 5.0 precipitation treatments and the pH 12.0, 6.0 treatment. The particle size distribution of D3,2 and D4,3 was smaller for the pH 10.5 (except for the D4,3 of pH 10.5, 5.0) and pH 11.0 solubilization treatments than those of the other treatments (p < 0.05), regardless of precipitation pH. Compared with that of the raw control, the emulsions of the pH 10.5 and pH 11.0 solubilization treatments, and pH 12.0, 6.0 treatment showed good stability. The pH 10.5, 6.0 treatment showed the best emulsification activity, followed by the pH 10.5, 5.5, pH 11.0, 6.0, pH 12.0, 6.0, pH 10.5, 5.0, pH 11.0, 5.5, and pH 11.0, 5.0 treatments, which were uniformly distributed and were stable without the stratification of emulsions. It was concluded that CL protein recovered through suitable ISP showed potential as an emulsifier, and thus expanded the application of CL protein for human consumption. [ABSTRACT FROM AUTHOR]

This study explored the effects of varying the time of pulsed ultrasound (PUS) treatment on the physicochemical and textural properties of chicken myofibrillar protein (CMP) gel. The solubility rapidly increased at ≤ 6 min and then steadily decreased, while the particle size showed the opposite trend. At longer PUS treatment times, the total sulfhydryl（–SH）and reactive SH content of CMP gel all decreased. The absolute value of the zeta potential and surface hydrophobicity at 6 min were higher. The most hydrogen bonds were formed. G′ and G″ were also optimal, indicating that a more viscoelastic gel was formed. Meanwhile, the textural properties (including hardness and springiness) were significantly improved by PUS. These findings show that PUS significantly affected the physicochemical and textural properties of CMP gel, and at 6 min, the best gel hardness and springiness were achieved. [ABSTRACT FROM AUTHOR]

This paper investigates the relationship between the molecular structure and thermally induced gel properties of duck myofibrillar protein isolate (DMPI) as influenced by the addition of pea protein isolate (PPI). The results showed that b* value of the gels increased; however, a* value decreased with the increase of PPI content (p < 0.05). The whiteness of the gels decreased significantly with the addition of pea protein compared with 0% vs. 0.5% addition. Nuclear magnetic resonance tests showed the area of immobilized water also increased with increasing PPI addition (0–2%), thus consistent with the increased water-holding capacity (p < 0.05). The penetration force of the gels increased with increasing PPI addition (p < 0.05), while the storage modulus and loss modulus of the gels were also found to increase, accompanied by the transformation of the α-helix structure into β-sheet, resulting in better dynamics of gel formation. These results indicated the gel-forming ability of DMPI, including water retention and textural properties, improves with increasing PPI addition. Principal component analysis verified these interrelationships. Thus, pea protein could improve the properties of duck myofibrillar protein gels to some extent and improve their microstructure, potentially facilitating the transition from a weak to a non-aggregated, rigid structure. [ABSTRACT FROM AUTHOR]

Considering that a series of complex issues such as environmental problems, sustainable development, animal welfare, and human health are on a global scale, the development of vegetable protein‐based meat substitutes provides a potential solution to the disparity between meat consumption demand and supply. The research and development of vegetable protein‐based meat substitutes have become a major commercial activity, and the market is expanding to meet the growing consumer demand. Soy protein isolates (SPI) are often used as a raw material for vegetable meat substitutes because of their potential to form fiber structures. Although significant initial success has been achieved, it is still a challenge to explain how the composition and aggregation of SPI influence gel properties and the mechanism(s) involved. This article reviews the latest research about SPI. The relationship between the composition, aggregation, and gelation properties of SPI is based on a through literature search. It focused on the application of SPI in heat‐ and cold‐induced gels, given the diversified market demands. The research on cold gel has helped expand the market. The methods to improve the properties of SPI gels, including physical, chemical, and biological properties, are reviewed to provide insights on its role in the properties of SPI gels. To achieve environmentally friendly and efficient ways for the food industry to use SPI gel properties, the research prospects and development trends of the gel properties of SPI are summarized. New developments and practical applications in the production technology, such as for ultrasound, microwave and high pressure, are reviewed. The potential and challenges for practical applications of cold plasma technology for SPI gel properties are also discussed. There is a need to transfer the laboratory technology to actual food production efficiently and safely. [ABSTRACT FROM AUTHOR]