Effects of ultrasonication on the emulsification behavior and nutritional properties of myofibrillar protein-tussah pupa (Antheraea pernyi) protein complexes: A multiscale investigation.

Tussah pupa protein (TPP), rich in diverse bioactive components and demonstrating extensive physiological activities, has attracted attention in food processing. However, its limited emulsion stability restricts application potential, requiring improvement of techno-functional properties. The effects of myofibrillar protein (MP) compounding coupled with ultrasonic treatment on the emulsifying properties and nutritional value of TPP were systematically investigated from a multi-scale perspective in this study.

Effect of different ultrasound powers on the stability of native/thermally denatured myofibrillar protein-inulin emulsion.

The study examined the stability of emulsions made from native and thermally denatured myofibrillar proteins with inulin, using ultrasound treatments ranging from 200 to 800 W. After ultrasound treatment, the droplet size decreased, especially the particle size of MPs-600 W-inulin emulsion reached 1 μm. In addition, by measuring the oxidation stability of oil, it was found that ultrasound could inhibit emulsion oxidation, and the PV of MPs-600 W droplets reached 5.

Dietary inulin supplementation improves meat quality and off-flavor of duck meat referring to regulated muscle fiber types and antioxidant capacity.

This study aimed to evaluate the effects of dietary inulin (0-30 g/kg) on duck meat, muscle fiber types, meat quality, antioxidant ability, Low-field nuclear magnetic resonance, amino acid and off-flavor. These results indicated that inulin promoted the conversion of type II to type I muscle fibers. Compared with the control group, supplementation with 20 g/kg inulin reduced ( < 0.

MRI-Based Multifunctional Nanoliposomes for Enhanced HCC Therapy and Diagnosis.

The morbidity and mortality rates of hepatocellular carcinoma (HCC) are high and continue to increase. The antitumor effects of single therapies are limited because of tumor heterogeneity and drug resistance, and the lack of real-time monitoring of tumor progression during the treatment process leads to poor therapeutic outcomes. Therefore, novel nanodelivery platforms combining tumor therapy and diagnosis have garnered extensive attention.

Synthesis and antimicrobial activity evaluation of pyrazole derivatives containing imidazothiadiazole moiety.

Aim: The purpose of this work was to investigate the antimicrobial activity of pyrazole derivatives (21a - i and 23a - o) synthesized.

Materials & Methods: The pyrazole derivatives were synthesized, molecular docked and tested for their antimicrobial activity, cytotoxicity, and hemolysis rate.

Results: Most of the target compounds showed high selective inhibitory activity against multi-drug resistance compared with other strains.

Systematic preparation of animal-derived glycosaminoglycans: Research progress and industrial significance.

Impurities and isomerized polysaccharides affect the analytical accuracy of glycosaminoglycans (GAGs) structure and bioactivity, hindering their application in food and medicine. Preparing homogeneous GAGs components is essential for exploring structure-potency relationships and facilitating industrial production. This review primarily summarizes research on animal-derived GAGs preparation over the past five years, standardizing the preparation process into four operational units: pre-extraction treatment, extraction of crude polysaccharides, refinement of crude polysaccharides, and separation of GAGs components.

Combined Relaxation Spectra for the Prediction of Meat Quality: A Case Study on Broiler Breast Fillets with the Wooden Breast Condition.

This study evaluated the potential of using combined relaxation (CRelax) spectra within time-domain nuclear magnetic resonance (TD-NMR) measurements to predict meat quality. Broiler fillets affected by different severities of the wooden breast (WB) conditions were used as case-study samples because of the broader ranges of meat-quality variations. Partial least squares regression (PLSR) models were established to predict water-holding capacity (WHC) and meat texture, demonstrating superior CRelax capabilities for predicting meat quality.

Research Note: Relationships between texture and water property measurements in raw intact broiler breast fillets with the wooden breast condition.

Relationships between texture measurements and meat water properties were investigated in raw intact broiler breast fillets with the wooden breast (WB) condition. Texture measurements included subjective WB scores and blunt Meullenet-Owens Razor Shear (BMORS). Water properties were determined with low-field nuclear magnetic resonance (LF-NMR).

Synthesis and anti-liver fibrosis activity of imidazole and thiazole compounds containing amino acids.

Four series of imidazoles (15a-g, 20c, and 20d) and thiazoles (18a-g, 22a, and 22b) possessing various amino acids were synthesized and evaluated for activin receptor-like kinase 5 (ALK5) inhibitory activities in an enzymatic assay. Among them, compounds 15g and 18c showed the highest inhibitory activity against ALK5, with IC values of 0.017 and 0.

The Bbotf1 Zn(Ⅱ)Cys transcription factor contributes to antioxidant response, fatty acid assimilation, peroxisome proliferation and infection cycles in insect pathogenic fungus Beauveria bassiana.

The abilities to withstand oxidation and assimilate fatty acids are critical for successful infection by many pathogenic fungi. Here, we characterized a Zn(II)Cys transcription factor Bbotf1 in the insect pathogenic fungus Beauveria bassiana, which links oxidative response and fatty acid assimilation via regulating peroxisome proliferation. The null mutant ΔBbotf1 showed impaired resistance to oxidants, accompanied by decreased activities of antioxidant enzymes including CATs, PODs and SODs, and down-regulated expression of many antioxidation-associated genes under oxidative stress condition.

Properties of co-gel between Tenebrio Molitor larvae protein and myofibrillar protein induced by transglutaminase.

This study explored the effect of adding transglutaminase (TGase) to a co-gel of Tenebrio Molitor larvae protein (TMLP) and myofibrillar protein (MP). Different concentrations of TGase (0-90 U/g) were added to the co-gel. The results showed that 60 U/g TGase treatment significantly improved the gel strength and water holding capacity (WHC) by 26.

Ameliorating the stability of native/thermally denatured chicken-derived myofibrillar proteins particles in an aqueous system: The synergistic effect of acidification combined with inulin and inulin/sodium alginate.

The effect of acidification through hydrochloric acid combined with inulin (In), and inulin/sodium alginate (In/SA) on the stability of native/thermally denatured myofibrillar proteins (MPs/TMPs) particles in an aqueous system was investigated. At the same pH, MPs-In and TMPs-In particles were smaller and had higher absolute potentials than MPs-In/SA and TMPs-In/SA particles. Additionally, the size of MPs-In particles reached 1 μm, and the solubility increased from 21.

Improved gelling and emulsifying properties of chicken wooden breast myofibrillar protein by high-intensity ultrasound combination with pH-shifting.

The functional properties of chicken wooden breast myofibrillar protein (WBMP) are impaired. The protein structure and functional properties of WBMP are investigated using high-intensity ultrasound (HIU, 20 kHz, 200, 400, 600, and 800 W) combined with pH-shifting. HIU promoted the unfolding of WBMP, reduced the particle size of WBMP, and enhanced electrostatic repulsion.

Effects of protein aggregation induced by NaCl and temperature on gelation of silkworm (Antheraea pernyi) pupa raw powder.

Edible insects have great potential for producing protein-rich ingredients. This study aimed to investigate the effects of protein aggregation induced by NaCl (0-1 M) and temperature (65-95 °C) on gelation of Antheraea pernyi (A. pernyi) pupa raw powder.

Regulation mechanism of curcumin-loaded oil on the emulsification and gelation properties of myofibrillar protein: Emphasizing the dose-response of curcumin.

The regulation mechanism of curcumin (CUR) in the oil phase on the emulsification and gelation properties of myofibrillar protein (MP) was investigated. CUR enhanced the emulsifying activity index (EAI) of MP but decreased its turbiscan stability index (TSI) and surface hydrophobicity, which exacerbated oil droplet aggregation. Medium amounts (200 mg/L) of CUR changed the 3D network architectures of emulsion gels from lamellar to reticular, improving the gels' water-holding capacity (WHC), storage modulus, springiness, and cohesiveness.

Synthesis and antimicrobial activity evaluation of pyrazole derivatives containing the imidazo[2,1-b][1,3,4]thiadiazole moiety.

Four series of novel pyrazole derivatives (compounds 17a-m, 18a-m, 19a-g, and 20a-g) were synthesized, and their antibacterial and antifungal activities were evaluated. Most of the target compounds (17a-m, 18k-m, and 19b-g) showed strong antifungal activity and high selectivity relative to both Gram-positive and Gram-negative bacteria. Among them, compounds 17l (minimum inhibitory concentration [MIC] = 0.

The physicochemical properties and stability of myofibrillar protein oil-in-water emulsions as affected by the structure of sugar.

Different sugars (glucose, GL; fructose, FR; hyaluronic acid, HA; cellulose, CE) were added to a myofibrillar protein (MP) emulsion (MP: 1.2 w/v%, sugar: 0.1% w/v) to study the effect of sugar structure on the physicochemical properties and stability of the MP emulsions.

"Water-Carbon" redistribution caused by China's interprovincial grain transportation.

Water resource and carbon emission involved in grain production in mainland China are redistributed among provinces as the grain was transported in recent years. This study first calculated the water consumption and carbon emission during the growth of grain crops based on the water-carbon footprint theory, and then used the social-equity method to calculate the inter-regional grain virtual water and virtual carbon flow. Finally, the regional and national trends in water saving and carbon emission reduction were calculated based on the spatial and temporal differences in grain planting among provinces.

Synthesis and Antibacterial Activity Evaluation of Imidazole Derivatives Containing 6-Methylpyridine Moiety.

A series of 2-cyclopropyl-5-(5-(6-methylpyridin-2-yl)-2-substituted-1H-imidazol-4-yl)-6-phenylimidazo[2,1-b][1,3,4]thiadiazoles (15a-t and 16a-f) were synthesized and their antibacterial activities were evaluated. More than half of the compounds showed moderate or strong antibacterial activity. Among them, compounds 15t (MIC=1-2 μg/mL) and 16d (MIC=0.

Physicochemical Properties and Oxidative Stability of an Emulsion Prepared from (-)-Epigallocatechin-3-Gallate Modified Chicken Wooden Breast Myofibrillar Protein.

The deterioration of wooden breast myofibrillar protein (WBMP) causes a decline in its processing performance, and the protein becomes easier to oxidize. Previous studies have revealed that the use of (-)-epigallocatechin-3-gallate (EGCG) may improve the physicochemical properties and oxidative stability of proteins in aqueous solutions. The effects of varying concentrations (0.

Preheating and high-intensity ultrasound synergistically affect the physicochemical, structural, and gelling properties of chicken wooden breast myofibrillar protein.

The effect of different preheating temperatures (PT, 30, 40, 50, and 60 °C) cooperate with high-intensity ultrasound (HIU) treatment on the physicochemical, structural, and gelling properties of wooden breast myofibrillar protein (WBMP) was studied. The results show that G' of WBMP was the highest with preheating to 50 °C (PT50) (P < 0.05).

Quality changes of duck meat during thermal sterilization processing caused by microwave, stepwise retort, and general retort heating.

The quality changes of duck meat during thermal sterilization using microwave, stepwise retort and general retort heating were evaluated. Results showed that compared with stepwise retort and general retort, duck meat subjected to microwave showed significantly higher gumminess, chewiness, cohesiveness and resilience as well as glutamic acid, lysine and total amino acids. Low-field NMR revealed that the relative content of immobilized water after microwave and stepwise retort treatment was significantly higher than that after general retort treatment.

Effects of ultrasound-assisted slightly acidic electrolyzed water thawing on myofibrillar protein conformation and gel properties of chicken breasts.

The effects of air thawing, water thawing, slightly acidic electrolyzed water thawing, ultrasound-assisted water thawing (WUT) and ultrasound-assisted slightly acidic electrolyzed water thawing (EUT) on the myofibrillar protein conformation and gel quality of chicken breasts were investigated. In the EUT group, protein solubility was higher (52.43%) than other thawing groups, and particle size was 24.

Fabrication and Characterization of Chicken- and Bovine-Derived Chondroitin Sulfate/Sodium Alginate Hybrid Hydrogels.

The physicochemical properties and microstructure of hybrid hydrogels prepared using sodium alginate (SA) and chondroitin sulfate (CS) extracted from two animal sources were investigated. SA-based hybrid hydrogels were prepared by mixing chicken- and bovine-derived CS (CCS and BCS, respectively) with SA at 1/3 and 2/3 (/) ratios. The results indicated that the evaporation water loss rate of the hybrid hydrogels increased significantly upon the addition of CS, whereas CCS/SA (2/3) easily absorbed moisture from the environment.

Synergistic effect of preheating and different power output high-intensity ultrasound on the physicochemical, structural, and gelling properties of myofibrillar protein from chicken wooden breast.

The effects of preheating to 50 ℃ and the subsequent application of high-intensity ultrasound (HIU, 20 kHz) at 200, 400, 600, and 800 W on the physicochemical, structural, and gelling properties of wooden breast myofibrillar protein (WBMP) were studied. Results suggested that the WBMP structure expanded to the balanced state at 600 W, and rheological properties exhibit that 600 W HIU (P < 0.05) significantly improved the storage modulus (G') of WBMP.