Fermentation kinetics, physicochemical properties, and antioxidant activity of Fuji apple cider fermented with different yeast strains.

This study compared the fermentation kinetics, physicochemical properties, antioxidant activity, and sensory profiles of Fuji apple cider fermented with five commercial yeast strains: Fermol blanc, RC212, Zymaflora F15, La Raffinee, and Koya FC9. Significant strain-dependent differences were observed among these strains in multiple aspects of fermentation performance. La Raffinee exhibited the highest yeast growth peak (7.

Chemical and Volatile Compounds in Sweet Potato Brandy: Impact of Processing Methods.

This study investigated the impact of various thermal processing methods-steaming, boiling, frying, and baking-on the volatile organic compounds (VOCs) in sweet potato ( L.) brandy using gas chromatography-ion mobility spectrometry (GC-IMS). Yanshu No.

Effects of electron beam irradiation on the sensory qualities and bioactive compounds of broccoli sprout juice.

This study investigates the effects of electron beam irradiation at varying doses on the bioactive compounds and sensory qualities and of broccoli sprout juice (BSJ). A comprehensive analysis of volatile flavor components using GC-IMS and GC-MS identified 49 compounds, including esters, aldehydes, and olefins. Notably, the sulforaphane content exhibited a strong negative correlation with irradiation intensity (R = 0.

Goat Milk Protein-Derived ACE Inhibitory Peptide SLPQ Exerts Hypertension Alleviation Effects Partially by Regulating the Inflammatory Stress of Endothelial Cells.

Hypertension has always posed a severe threat to people's health. Food-derived angiotensin-converting enzyme (ACE)-inhibitory peptides have the potential to both prevent and treat hypertension. In the current investigation, two ACE-inhibitory peptides (SLPQ and PYVRYL) from goat milk were studied for their endothelial effects using EA.

Optimization and Preparation of Ultrasound-Treated Whey Protein Isolate Pickering Emulsions.

This study aimed to create Pickering emulsions with varying oil fractions and assess the impact of ultrasonic treatment on the properties of Whey Protein Isolates (WPIs). At 640 W for 30 min, ultrasound reduced WPI aggregate size, raised zeta potential, and improved foaming, emulsifying, and water-holding capacities. FTIR analysis showed structural changes, while fluorescence and hydrophobicity increased, indicating tertiary structure alterations.

Effect of whey protein hydrolysate on the structural and functional stability of surimi myofibrillar protein gels during freeze-thaw cycles.

This study investigates the effects of varying concentrations of whey protein hydrolysate (WPH) (5 %, 10 %, 15 %) on surimi myofibrillar protein gels subjected to freeze-thaw (FT) cycles. With an increase in the number of FT cycles, there was a decrease in both ionic and hydrogen bonding, resulting in reduced chewiness and elasticity. At the same time, hydrophobic interactions were strengthened, leading to disruptions in protein secondary structures.

Design, synthesis and biological evaluation of novel cyano-cinnamate derivatives as mitochondrial pyruvate carrier inhibitors.

Mitochondrial pyruvate carrier (MPC) inhibitors promote the development of hair follicle stem cells without affecting normal cells, which is promising for the treatment of hair loss. Herein, a series of cyano-cinnamate derivatives of UK-5099 were designed and synthesized. All these new compounds have been tested for their ability to promote cellular lactate production in vitro.

Assessment of the impact of whey protein hydrolysate on myofibrillar proteins in surimi during repeated freeze-thaw cycles: Quality enhancement and antifreeze potential.

The quality of surimi, widely used in processed seafood, is compromised by freeze-thaw cycles, leading to protein denaturation and oxidative degradation. The objective of this study is to explore the effects of adding natural whey peptide hydrolysate (WPH) on the myofibrillar proteins of repeatedly freeze-thawed surimi. Results indicated surimi treated with 15% WPH exhibited only a 128% increase in surface hydrophobicity and a maximum peroxide value of 7.

Mechanistic Study of Novel Dipeptidyl Peptidase IV Inhibitory Peptides from Goat's Milk Based on Peptidomics and In Silico Analysis.

Two novel dipeptidyl peptidase IV (DPP-IV) inhibitory peptides (YPF and LLLP) were discovered from goat milk protein by peptidomics, in silico analysis, and in vitro assessment. A total of 698 peptides (<23 AA) were successfully identified by LC-MS/MS from goat milk hydrolysates (hydrolyzed by papaian plus proteinase K). Then, 105 potential DPP-IV inhibitory peptides were screened using PeptideRanker, the ToxinPred tool, Libdock, iDPPIV-SCM, and sequence characteristics.

Lycopene as a Therapeutic Agent against Aflatoxin B1-Related Toxicity: Mechanistic Insights and Future Directions.

Aflatoxin (AFT) contamination poses a significant global public health and safety concern, prompting widespread apprehension. Of the various AFTs, aflatoxin B1 (AFB1) stands out for its pronounced toxicity and its association with a spectrum of chronic ailments, including cardiovascular disease, neurodegenerative disorders, and cancer. Lycopene, a lipid-soluble natural carotenoid, has emerged as a potential mitigator of the deleterious effects induced by AFB1 exposure, spanning cardiac injury, hepatotoxicity, nephrotoxicity, intestinal damage, and reproductive impairment.

Thymol as a Potential Neuroprotective Agent: Mechanisms, Efficacy, and Future Prospects.

Neurodegenerative diseases pose a growing global health challenge, with limited effective therapeutic options. Mitochondrial dysfunction, oxidative stress, neuroinflammation, apoptosis, and autophagy are common underlying mechanisms in these diseases. Thymol is a phenolic monoterpene compound that has gained attention for its diverse biological properties, including antioxidant, anti-inflammatory, and immunomodulatory activities.

Evaluation of the Improvement Effect of Whey Protein Poly-Peptides on Quality Characteristics of Repeated Freeze-Thawed Spanish Mackerel Surimi Balls.

This investigation aimed to assess the effects of whey protein hydrolysate (WPH) on the oxidative stability of protein and the ability of surimi balls to retain water after repeated freeze-thaw (F-T) cycles. Ten percent natural whey peptides (NWP), 5% WPH, 10% WPH, 15% WPH, 0.02% butyl hydroxyl anisole (BHA), and a control group that did not receive any treatment were the six groups that were employed in the experiment.

Effects of catechin on the stability of myofibrillar protein-soybean oil emulsion and the adsorbed properties of myosin at the oil-water interface.

The effects of different concentrations of catechin on the stability of myofibrillar protein-soybean oil emulsions and the related mechanisms were investigated. Adding 10 μmol/g catechin had no obvious effects on the emulsion stability and myosin structure, but 50, 100 and 200 μmol/g catechin decreased the emulsion stability. The microstructure observations showed that 10 μmol/g catechin caused a dense and uniform emulsion to form, whereas 50, 100 and 200 μmol/g catechin induced the merging of oil droplets.

Insights into the Protein Differentiation Mechanism between Jinhua Fatty Ham and Lean Ham through Label-Free Proteomics.

Jinhua lean ham (LH), a dry-cured ham made from the defatted hind legs of pigs, has become increasingly popular among consumers with health concerns. However, the influence of fat removal on the quality of Jinhua ham is still not fully understood. Therefore, a label-free proteomics strategy was used to explore the protein differential profile between Jinhua fatty ham (FH) and lean ham (LH).

Identification, characterization, and insights into the mechanism of novel dipeptidyl peptidase-IV inhibitory peptides from yak hemoglobin by in silico exploration, molecular docking, and in vitro assessment.

Dipeptidyl peptidase IV (DPP-IV) inhibitory peptides were screened and identified from yak hemoglobin for the first time by in silico analysis, molecular docking, and in vitro evaluation. Results showed that yak hemoglobin had a high potential to produce DPP-IV inhibitory peptides based on the sequence alignment and bioactive potential evaluation. Furthermore, "pancreatic elastase + stem bromelain" was the optimal combined-enzymatic strategy by simulated proteolysis.

Protection of Whey Polypeptide on the Lipid Oxidation, Color, and Textural Stability of Frozen-Thawed Spanish Mackerel Surimi.

Repeated freeze-thaw (FT) cycles can have an impact on surimi quality. In this study, we used 0.02% BHA as a positive control group.

Design, synthesis, and biological evaluation of novel 8-substituted quercetin derivatives targeting the β‑catenin/B-cell lymphoma 9 interaction.

The β-catenin/B-cell lymphoma 9 (BCL9) protein-protein interaction (PPI) is a potential target for aberrantly active Wnt/β-catenin signaling which actively participates in initiating and progressing of many cancers. Herein, we discovered novel 8-substituted quercetin derivatives with potential inhibitory activities targeting β-catenin/BCL9 PPI. Among all the derivatives, compound B4 displayed the most promising PPI inhibitory activity with an IC value of 2.

Effects of Whey Peptides on the Quality of Pork Ball Preprepared Dishes during Repeated Freezing-Thawing.

This study evaluated the effect of FI (Fraction I, molecular weight < 1 kDa), which is separated from natural whey protein, on the antioxidant activity, sensory quality, color, texture characteristics, and microbial growth of pork balls during repeated freeze-thaw cycles (F-T cycles). The results indicated that pork balls mixed with FI significantly improved in quality after repeating the F-T cycle, especially with the addition of 10% FI. The quality was improved significantly after repeated F-T cycles by adding 10% FI, and the antioxidant activity after seven F-T cycles decreased by 40.

Whey Protein Hydrolysate Improved the Structure and Function of Myofibrillar Protein in Ground Pork during Repeated Freeze-Thaw Cycles.

Whey protein hydrolysate (WPH) has made a breakthrough in inhibiting oxidative deterioration and improving the quality of meat products during storage. Based on our previous study of extracting the most antioxidant active fraction I (FI, the molecular weight < 1 kDa) from whey protein hydrolysates of different molecular weights, the present study continued to delve into the effects of WPH with fraction I on the structure and function of myofibrillar proteins (MP) in ground pork during the freeze-thaw (F-T) cycles. With the number of F-T cycles raised, the total sulfhydryl content, the relative contents of α-helix, Ca-ATPase activity, K-ATPase activity, solubility, emulsion activity index (EAI), and emulsion stability index (ESI) of MP gradually decreased.

Catechins affect the oil-holding capacity of meat batters by changing the structure and emulsifying properties of surface proteins at the fat globules.

The effects of different concentrations of catechins on the oil-holding capacity, myofibrillar proteins (MPs) structure and adsorbed properties of interfacial proteins in meat batters were investigated. The addition of 100 mg/kg catechin had no negative effects on the physicochemical properties of meat batter. However, 500 and 1500 mg/kg catechin caused an increase in drip loss and deterioration of dynamic rheological properties; the total sulfhydryl content, surface hydrophobicity and α-helix ratio of MPs decreased significantly (p < 0.

The Effects and Regulatory Mechanism of Casein-Derived Peptide VLPVPQK in Alleviating Insulin Resistance of HepG2 Cells.

The liver plays a key role in keeping the homeostasis of glucose and lipid metabolism. Insulin resistance of the liver induced by extra glucose and lipid ingestion contributes greatly to chronic metabolic disease, which is greatly threatening to human health. The small peptide, VLPVPQK, originating from casein hydrolysates of milk, shows various health-promoting functions.

Effects of carboxymethyl chitosan on the oxidation stability and gel properties of myofibrillar protein from frozen pork patties.

The effect of carboxymethyl chitosan (CMCH) on the oxidation stability and gel properties of myofibrillar protein (MP) from frozen pork patties was investigated. The results showed that CMCH could inhibit the denaturation of MP induced by freezing. Compared with the control group, the protein solubility was significantly (P < 0.

Design, synthesis and biological evaluation of quercetin derivatives as novel β-catenin/B-cell lymphoma 9 protein-protein interaction inhibitors.

The β-catenin/B-cell lymphoma 9 (BCL9) protein-protein interaction (PPI) is a potential target for the suppression of hyperactive Wnt/β-catenin signaling that is vigorously involved in cancer initiation and development. Herein, we first described quercetin and its derivatives had potential inhibitory effects on β-catenin/BCL9 PPI. The most potent compound, quercetin-3'-O-(4-methylpiperazine-1-yl) propyl (C1), directly binded with β-catenin and disrupted the β-catenin/BCL9 interaction in both the protein level and the cellular context.

Chitosan nanoparticles effectively improved quality stability of pork patties subjected to multiple freeze-thaw cycles.

The potential of chitosan nanoparticles (CHNPs) for improving the quality stability of pork patties under freeze-thaw (F-T) cycles was studied. Chitosan nanoparticles were successfully produced by the ionotropic gelation method. Pork patties were incorporated with 0%, 0.

RSPO2 promotes progression of ovarian cancer through dual receptor-mediated FAK/Src signaling activation.

R-spondin 2 (RSPO2) drives the potentiation of Wnt signaling and is implicated in tumorigenesis in multiple cancers, but its role in ovarian cancer has not been investigated. Here, we reported that RSPO2 promoted the growth and metastasis of ovarian cancer through the activation of FAK/Src signaling cascades. RSPO2 enhanced the autophosphorylation of FAK and Src through a unique dual receptors mechanism.