The fermentation of whey protein and mulberry polyphenols by forming protein-phenolic adducts: Improved digestions.

The impacts of forming adduct between whey protein (WP) and mulberry polyphenol (MP) on the digestion and fermentation of WP and MP were investigated using an in vitro model. The results showed that MP increased the in vitro antioxidant capacity of WP digestive products. After forming adduct the total extractable phenolic content of MP dropped from 440.

The effect of lactic acid bacteria as a starter on the microbial community and flavors of the fermented beef-soybean paste.

In order to confirm how Lactobacillus plantarum (Lp) and Pediococcus pentosaceus (Pp) regulate the flavor and microbial community in fermented soybean products. This study compared the microbial community structure, physicochemical properties, and flavor of four different beef-soybean pastes fermented with Lp, Pp, a mixed starter (Lp and Pp were mixed in a 1:1 volume ratio, Lp-Pp), and a control (non-inoculated lactic acid bacteria, CK) and analyzed the correlation between dominant microbial genera and critical volatile flavor compounds. The results showed that lactic acid bacteria inoculation fermentation (particularly in the Pp and Lp-Pp groupings) increased bacterial richness while reducing fungal abundance, and promoted the formation of critical flavor compounds.

Biodegradable Piezoelectric Janus Membrane with Enhanced Antibacterial and Osteoinductive Properties for Periodontitis Therapy.

An ideal guided bone regeneration (GBR) membrane for periodontitis treatment should incorporate biocompatibility, biodegradability, mechanical strength, antibacterial properties, and osteoconductivity. However, no commercially available GBR membrane meets all these criteria simultaneously. In this study, a novel biodegradable piezoelectric double-layered membrane is developed, with a non-piezoelectric Poly-L-lactic acid (PLLA) side facing the gingiva and a piezoelectric PLLA-ZnO side facing the alveolar bone.

Effects of xanthan gum and psyllium husk powder with different ratios on the emulsification and oxidative stability of low-salt myofibrillar protein emulsions prepared by ultrasound.

The influence of xanthan gum (XG) and psyllium husk powder (PHP) at different ratios on the emulsification and oxidative stability of myofibrillar protein (MP) emulsions were studied under the low-salt conditions. The results showed that, in comparison to the emulsions added with XG or PHP alone and the control, the MP emulsions supplemented with the mixture of XG and PHP manifested higher apparent viscosity and Zeta potential, while having lower oil droplet size. Therefore, the emulsions containing XG and PHP mixtures showed the best creaming stability.

The quality of beef-soybean paste and the relationship between microbial composition and flavor changes during fermentation.

Compound fermented seasonings were increasingly favored by consumers. This study using and soybeans as raw materials to make . and were used as starters for common fermentation with mature and beef to obtain a fermented beef-soybean paste.

Mitochondria-targeting materials and therapies for regenerative engineering.

The hemostatic, inflammatory, proliferative, and remodeling phases of healing require precise spatiotemporal coordination and orchestration of numerous biological processes. As the primary energy generators in the cell, mitochondria play multifunctional roles in regulating metabolism, stress reactions, immunity, and cell density during the process of tissue regeneration. Mitochondrial dynamics involves numerous crucial processes, fusion, fission, autophagy, and translocation, which are all necessary for preserving mitochondrial function, distributing energy throughout cells, and facilitating cellular signaling.

Digestive characteristics of astaxanthin oil in water emulsion stabilized by a casein-caffeic acid-glucose ternary conjugate.

To overcome the barrier of poor oral bioavailability of astaxanthin, a stable oil-in-water emulsion was constructed using casein-caffeic acid-glucose ternary conjugates (CSC) to deliver astaxanthin, and its gastrointestinal behavior was evaluated in vitro with sodium caseinate (CSN) as a control. Results showed that, CSC-stabilized emulsion shower better resistance to the adverse conditions of the gastric environment than CSN-stabilized emulsion, and exhibited lower average particle size and aggregation (4972.33 nm, -5.

The effects of mulberry polyphenols on the digestibility and absorption properties of pork myofibrillar protein in vitro.

The objective of the present study was to explore the effect of mulberry polyphenols on the digestibility and absorption properties of myofibrillar protein (MP) in vitro. MP was extracted from the Longissimus et thoracis muscle of 18 different pig carcasses and the MP-mulberry polyphenols complex was prepared. The antioxidant activity of digestive juice, degradation of both MP and polyphenols, and the metabolism of MP and the MP-polyphenols complex by intestinal microbial activity during digestion and fermentation in vitro were compared.

Improved physicochemical stability and bioaccessibility of astaxanthin-loaded oil-in-water emulsions by a casein-caffeic acid-glucose ternary conjugate.

In this study, the influence of casein-caffeic acid-glucose ternary conjugate (CSC) on the physicochemical properties and bioaccessibility of astaxanthin-loaded emulsion was investigated and compared with sodium caseinate (CSN), a synthetic emulsifier commonly used in the food industry. The CSC-stabilized emulsion exhibits droplet characteristics similar to CSN-stabilized emulsion, and can effectively resist the external forces that lead to the phase separation of the emulsion. Although phase separation also occurred at pH 4.

Influence of Gelatin-Chitosan-Glycerol Edible Coating Incorporated with Chlorogenic Acid, Gallic Acid, and Resveratrol on the Preservation of Fresh Beef.

Chlorogenic acid (CA), gallic acid (GA), and resveratrol (RES) were added to a gelatin (GEL)-chitosan (CHI)-glycerol (GLY) edible coating, and their effects on the coating of fresh beef preservation were investigated. The results revealed that CA had the most significant improvement effect on fresh beef preservation. The combination of GEL-CHI-GLY-CA preserved the color of the beef better and delayed the increase of the total volatile base nitrogen, even though its total phenolic content decreased at a faster rate during beef preservation.

Pork longissimus dorsi marinated with edible mushroom powders: Evaluation of quality traits, microstructure, and protein degradation.

In this study, we examined the effects of marination with five edible mushroom powders (3%, m/m) on the quality attributes and protein changes of pork longissimus dorsi compared to meat marinated with 0.2% papain and distilled water (control group). The results indicated that pork samples marinated with edible mushrooms displayed better water retention and lower shear force, especially in the 3% Hypsizygus marmoreus (HM) group (12.

Bioaugmentation combined with biochar to enhance thermophilic hydrogen production from sugarcane bagasse.

In this study, Thermoanaerobacterium thermosaccharolyticum MJ2 and biochar were used to enhance thermophilic hydrogen production from sugarcane bagasse. MJ2 bioaugmentation notably increased the hydrogen production by 95.31%, which was further significantly improved by 158.

Effects of mulberry pomace on physicochemical and textural properties of stirred-type flavored yogurt.

Adding functional ingredients is an important method to develop functional dairy products. Mulberry pomace (MPo), a byproduct of mulberry fruit processing, is rich in phenolic compounds and anthocyanins and can be served as the functional ingredient in functional dairy products. The aim of this work was to prepare a functional flavored yogurt by incorporating MPo into stirred yogurt and to investigate the effects of MPo on the physicochemical and textural properties of the product during cold storage.

Biochar boosts dark fermentative H production from sugarcane bagasse by selective enrichment/colonization of functional bacteria and enhancing extracellular electron transfer.

The influence of biochar (BC) on anerobic digestion (AD) of organic wastes have been widely studied. However, the effect of BC on rate-limiting step during AD of lignocellulosic waste, i.e.

The dose-dependent effects of polyphenols and malondialdehyde on the emulsifying and gel properties of myofibrillar protein-mulberry polyphenol complex.

The effects of mulberry polyphenols and malondialdehyde (MDA) on the emulsifying and gel properties of myofibrillar protein (MP) were studied. Emulsibility and gel properties of MP were compared in range of mulberry polyphenol/MDA concentrations by particle size, Zeta potential, antioxidant capacity, gel strength, water-holding capacity (WHC), rheological properties and microstructure. Mulberry polyphenols enhanced the inoxidizability of MP emulsion but decreased its emulsifying property.

Regulation of protein oxidation in Cantonese sausages by rutin, quercetin and caffeic acid.

The effects of rutin, quercetin, and caffeic acid on protein oxidation in Cantonese sausage during 60 days of storage at room temperature (25 ± 1 °C) were investigated. The results showed that the three phenolic compounds played different roles in inhibiting the oxidation of sarcoplasmic and myofibrillar protein. All of them inhibited sarcoplasmic protein oxidation by retarding carbonylation, the conversion of SH to S-S groups, and the formation of dimeric tyrosine and Schiff bases, of which rutin is the most effective.

Effects of mulberry polyphenols on oxidation stability of sarcoplasmic and myofibrillar proteins in dried minced pork slices during processing and storage.

This experiment was designed to evaluate the influence of mulberry polyphenols (MP) on oxidation stability of sarcoplasmic and myofibrillar proteins in dried minced pork slice during processing and storage. Composition, amino acid side chain modification, average particle size, hydrophobicity and solubility of proteins in the slices were investigated. MP displayed protective effects on oxidation stability of sarcoplasmic and myofibrillar proteins in slices, considering carbonyl formation and transformation from SH group to SS group were remarkably retarded by MP.

Insight into the conformational and functional properties of myofibrillar protein modified by mulberry polyphenols.

This paper investigated the conformational and functional properties of myofibrillar protein modified by five phenolic compounds, including cyanidin 3-O-glucoside, cyanidin 3-O-rutinoside, caffeic acid, quercetin and rutin, dominantly presented in mulberry polyphenols-enriched sausage. These phenolic compounds significantly affected the structure of myofibrillar protein as indicated by the remarkable losses of carbonyl and ε-NH and the obviously fluorescence quenching effect (P < 0.05).

Enhancing hemoglobin peptide production from chicken blood fermentation by food-grade nonionic surfactant.

This study is focused on employing a potential process technology for enhancing hemoglobin peptides production from chicken blood. Effects of surfactants on chicken blood biodegradation and hemoglobin polypeptide accumulation were evaluated and the bioconversion conditions were optimized. Results suggested that surfactants exhibited the positive effect on hemoglobin peptides production during chicken blood bioconversion by Aspergillus niger.

Effect of Flammulina velutipes on the physicochemical and sensory characteristics of Cantonese sausages.

The effects of fresh and dried Flammulina velutipes (FFV and DFV) on quality and sensory characteristics of Cantonese sausages were investigated. Sausage samples were prepared by adding 0% (control), 2.5% FFV, 2.

Use of straw mushrooms (Volvariella volvacea) for the enhancement of physicochemical, nutritional and sensory profiles of Cantonese sausages.

The aim of this work was to evaluate the quality and sensory properties of Cantonese sausages incorporated with dried straw mushrooms. Five types of sausage with the addition of 0%, 1%, 2%, 3%, and 4% straw mushrooms were prepared, and their physicochemical traits and sensory acceptance were investigated. The results showed that incorporation of straw mushrooms improved the physical properties, significantly decreased peroxide value, increased the amount of amino acids and volatile compounds, and introduced new volatiles (aldehyde and ester compounds) to Cantonese sausages.

Protective effects of Momordica grosvenori extract against lipid and protein oxidation-induced damage in dried minced pork slices.

The experiment was conducted to assess the protective effects of Momordica grosvenori extract (MGE) against lipid and protein oxidation-induced damage in vacuum-packed dried minced pork slices stored at room temperature for 21days. Antioxidant activity of MGE was evaluated by measuring its radical scavenging activities and reducing power with progressive concentrations from 40 to 200g/L. MGE was added to the dried minced pork slices at 7, 10 or 15g/100g.

Influence of hydrolysis behaviour and microfluidisation on the functionality and structural properties of collagen hydrolysates.

The functionality and structural properties of pig skin hydrolysates with different degrees of hydrolysis (DH, 10% and 20%) and microfluidisation (120MPa), prepared by pepsin and Alcalase® have been investigated in this study. Extensive hydrolysis can significantly improve the absolute value of the zeta potential and surface hydrophobicity. The particle distribution of hydrolysates decreased with increasing DH.

Mulberry anthocyanin biotransformation by intestinal probiotics.

This study was designed to evaluate mulberry anthocyanins bioconversion traits for intestinal probiotics. Five intestinal beneficial bacteria were incubated with mulberry anthocyanins under anaerobic conditions at 37°C, and bacterial β-glucosidase activity and anthocyanin level were determined. Results demonstrated that all strains could convert mulberry anthocyanins to some extent.