Honey-Conjugated Honeybee Brood Biopeptides Improve Gastrointestinal Stability, Antioxidant Capacity, and Alleviate Diet-Induced Metabolic Syndrome in a Rat Model.

Honeybee brood biopeptides (HBb-Bps) are a novel source of bioactive compounds with potential health benefits. In this study, HBb-Bps were conjugated with honey via a Maillard reaction and their physicochemical properties, digestive stability, antioxidant capacity, and anti-obesogenic effects were evaluated. Simulated gastrointestinal digestion revealed significantly enhanced resistance after conjugation, with the residual content increasing from 46.

Exopolysaccharide production by seven basidiomycetous fungi and their antioxidant and immunomodulatory activities against infection.

The discovering new fungal strains, optimal production, and understanding the fundamental aspects of exopolysaccharides (EPs) are important to utilize them in an industrial, medical, and biotechnological perspective. In this study, the optimal conditions for EP production from seven basidiomycetous fungal strains were investigated. The results indicated that six fungal species, , , .

Conjugation of (L.) Merrill Oligopeptide with Monosaccharides: A Novel Approach for Stability and Efficacy in Cosmeceutical Applications.

: Conjugation techniques are increasingly valued in food chemistry for enhancing sensory properties, nutritional profiles, and bioactivity, with potential applications in cosmeceuticals. This study aimed to investigate the potential of (L.) Merrill oligopeptide-monosaccharide conjugates as active ingredients in cosmeceuticals, emphasizing their biological activities and stability.

Influence of Honey Bee Brood Protein on the Hydrophilic, Mechanical, and Thermal Properties of Polysaccharide Gel Films.

Growing concerns over the environmental impact of plastic packaging have driven interest in sustainable alternatives, particularly biopolymer-based films. This study developed ternary-blended polysaccharide gel films composed of carboxymethyl starch (CMS), chitosan (CS), and pectin (PT), with dialdehyde carboxymethyl cellulose (DCMC) as a crosslinker, and investigated the effects of honey bee brood protein (BBP) (0-0.4% /) on their mechanical, barrier, and thermal properties.

Antioxidant Activity and Chemical Alterations of Honeybee Brood Bio-Peptides Interacting with Honey Under Moist-Dried Thermal Aging.

Edible insect honeybee brood and natural honey are rich in proteins and saccharides, with inherent bioactive properties such as antioxidant activity. To enhance their antioxidative potential under simple thermal conditions, this research employed spontaneous aging via a moist-dried heating process, primarily driven by the Maillard reaction. Honeybee brood bio-peptides (HBb-BPs), produced through fermentation, were mixed with honey in varying ratios of 70:30, 50:50, and 30:70 (%/).

Biological Activities of Soy Protein Hydrolysate Conjugated with Mannose and Allulose.

The non-enzymatic conjugation of peptides through the Maillard reaction has gained attention as an effective method to enhance biological functions. This study focuses on two conjugate mixtures: crude soy protein hydrolysate (SPH) conjugated with mannose (SPHM) and crude soy protein hydrolysate conjugated with allulose (SPHA). These two mixtures were products of the Maillard reaction, also known as non-enzymatic glycation.

Evaluation of Prebiotic and Health-Promoting Functions of Honeybee Brood Biopeptides and Their Maillard Reaction Conjugates.

This study addresses the growing interest in natural functional ingredients by evaluating the prebiotic and health-promoting functions of honeybee brood biopeptides (HBb-Bps) and their conjugates. The purpose was to investigate their antioxidant activities, enzyme inhibition properties, and effects on probiotic growth and short-chain fatty acid (SCFA) production. The HBb-Bps were conjugated with honey, glucose, and fructose via the Maillard reaction.

Anti-Inflammatory, Cytotoxic, and Genotoxic Effects of Soybean Oligopeptides Conjugated with Mannose.

Soy protein is considered to be a high-quality protein with a range of important biological functions. However, the applications of soy protein are limited due to its poor solubility and high level of allergenicity. Its peptides have been of interest because they exert the same biological functions as soy protein, but are easier to absorb, more stable and soluble, and have a lower allergenicity.

Utilizing Supercritical CO for Bee Brood Oil Extraction and Analysis of Its Chemical Properties.

To obtain oil from bee brood, which was dried using a tray drying method, this study used the supercritical CO extraction method. Extraction occurred at temperatures between 40-60 °C and low pressures of 180-220 bar for 1.5 h, with a high pressure of 600 bar for 1 h.

Effect of Conventional Humid-Dry Heating through the Maillard Reaction on Chemical Changes and Enhancement of In Vitro Bioactivities from Soy Protein Isolate Hydrolysate-Yeast Cell Extract Conjugates.

This study investigated the formation of soy protein isolate hydrolysate-yeast cell extract (SPIH-YCE) conjugates through a humid-dry heating process and their impact on bioactivity. The incubation of SPIH-YCE samples at 60 °C and ~75% humidity for varying durations (0, 5, 10, 15, and 20 days) resulted in a significant decrease in reducing sugars and free amino acids, while the degree of glycation increased by approximately 65.72% after 10 days.

Enhancing Bioactivity and Conjugation in Green Coffee Bean () Extract through Cold Plasma Treatment: Insights into Antioxidant Activity and Phenolic-Protein Conjugates.

Cold plasma technology is gaining attention as a promising approach to enhancing the bioactivity of plant extracts. However, its impact on green coffee bean extracts (GCBEs) still needs to be explored. In this study, an innovative underwater plasma jet system was employed to investigate the effects of cold plasma on GCBEs, focusing on the conjugation reflected by the change in composition and bioactivity.

Changes in Physicochemical Characteristics and Antioxidant Activities of Dried Shiitake Mushroom in Dry-Moist-Heat Aging Process.

Shiitake mushrooms are prized for their unique flavor and bioactive properties. While there has been extensive research on drying methods, a comprehensive investigation of the effects of drying parameters in the dry-moist-heat system on shiitake quality is still needed. This study aimed to investigate the effects of dry-moist-heat aging on dried shiitake mushrooms comprehensively.

Antioxidant, Anti-Diabetic, Anti-Obesity, and Antihypertensive Properties of Protein Hydrolysate and Peptide Fractions from Black Sesame Cake.

A low-value by-product of cold-pressed sesame oil is defatted black sesame cake (DBSC). The remaining protein and essential amino acids may be utilized as a renewable biological source to produce bioactive products. The bioactivities of the protein hydrolysate from black sesame cake and its peptide fractions were examined in this study for in vitro antioxidant activity and inhibition of DPP-IV, ACE, α-amylase, α-glucosidase, and pancreatic lipase.

Antioxidant Potential and Cytotoxic Effect of Isoflavones Extract from Thai Fermented Soybean (Thua-Nao).

Thua-nao, or Thai fermented soybeans, is a traditional Lanna fermented food in Northern Thailand. It is produced by using a specific bacterial species called var. .

Resistant Starch Contents of Starch Isolated from Black Longan Seeds.

A large quantity of longan fruits ( Lour.) produced annually are processed into many products, one of which is black longan, from which the dried, dark-brown meat has been used medicinally in traditional medicine, while the starch-containing seeds are discarded. In this study, starch samples (BLGSs) were isolated from seeds of black longan fruits prepared using varied conditions.

Utilization of Maillard reaction in moist-dry-heating system to enhance physicochemical and antioxidative properties of dried whole longan fruit.

This research aimed to enhance the physicochemical and antioxidant properties of dried whole longan fruit using Maillard reaction or non-enzymatic glycosylation (glycation) in a moist-dry-heating system at 60 °C with approximately 75% relative humidity for 5-50 days. During Maillard reaction, the browning index (BI) of the fruits increased significantly while lightless, redness and yellowness decreased. Interestingly, the rare sugars especially D-psicose and D-allose gradually increased by 2-3 folds when compared to the initial Maillard reaction.