Binding modes and in vitro digestion profiles of an iron-binding peptide (EEEWDRE) derived from fermented scallop skirts.

Studies on the preparation of bioactive peptides by fermentation are rare, let alone the structural characterization of peptides. This study investigated the binding modes and digestion profiles of a novel heptapeptide (EEEWDRE) identified from fermented scallop skirts, which owned a excellent ferrous chelating rate of 92.44 ± 0.

The role of molecular weight on chitosan and chitosan oligosaccharides in sleep regulation: Integrating network pharmacology and multi-omics analysis in Drosophila.

This study aims to investigate the sleep-regulating effects of chitosan (COS) with different molecular weights (1 kDa, 3 kDa and 30 kDa). Network pharmacology predicted the sleep-regulating effects of COS and COS oligosaccharides and identified sleep-related targets. Drosophila sleep analysis demonstrated that COS ameliorated caffeine-induced insomnia, and its efficacy was critically influenced by molecular weight.

Dual-functional Zn@melanin nanoparticles for enhanced antibacterial activity and prolonged fruit preservation.

Mitigating food spoilage from microbial infections remains a critical challenge in food preservation. Although Zn ions are used as chemical bactericides, their use alone often requires high doses. A novel nanomaterial, Zn@MNPs, combining photothermal properties with the controlled release of Zn, was synthesized through a coordination of Zn with melanin nanoparticles (MNPs) derived from cuttlefish ink.

Effect of lysine-assisted ultrasonic and vacuum tumbling treatment on the quality of chicken breast meat in canned foods.

Curing is a technological process that improves the tenderness, water retention, and overall quality of canned food. This study aimed to evaluate the effects of different exogenous additives, specifically sodium tripolyphosphate and lysine, on the quality of chicken breast meat in canned assorted vegetables and diced chicken using different curing methods: static curing, ultrasonic curing, vacuum tumbling curing, and ultrasonic combined with vacuum tumbling curing. The texture, moisture mobility and distribution, microstructure, and sensory acceptability of the chicken meat were evaluated.

Synergistic effects of oleanolic acid and curcumin nanoparticles in gastric ulcer prevention.

Gastric ulcers (GC) are prevalent gastrointestinal disorders with complex etiologies, including Helicobacter pylori infection and prolonged use of non-steroidal anti-inflammatory drugs (NSAIDs). Curcumin (CUR), with its established anti-inflammatory and antioxidant properties, is limited in clinical application due to poor bioavailability. This study developed oleanolic acid-coated CUR nanoparticles (OC NPs) to enhance the efficacy of CUR in GC prevention.

Investigating the relationship between fish oil oleogelation and gelation characteristics: Comparison of structure and function in pork and golden pompano (Trachinotus ovatus) egg box-like protein network.

Oleogels can replace animal fat and improve quality in gelled products. The effect of their structure characteristics on gelation mechanism was investigated from the multi-scale, and comparison of spatial structure and function from pork and golden pompano (Trachinotus ovatus) proteins was clarified. The results showed that increasing beeswax concentration facilitated molecular assembly and network structure, thus improving oil/water-holding capacity in fish and pork protein gels.

The Antioxidant Capacity and Flavor Diversity of Strawberry Wine Are Improved Through Fermentation with the Indigenous Non- Yeasts and .

The production of strawberry wine is an effective strategy for addressing the significant economic losses caused by strawberry spoilage. In recent years, there has been an increase in consumer demand for quality and flavor diversity in fruit wines. Therefore, it is necessary to develop novel strawberry wine products.

Curcumin-loaded Pickering emulsions stabilized by Spanish mackerel protein-pectin for ameliorating ulcerative colitis through barrier repair and anti-inflammatory effects.

Curcumin (Cur) has gained considerable recognition because of its anti-inflammatory and antioxidant effects as a bioactive compound, but its water insolubility and low bioaccessibility limit its application in food industry. In this study, Pickering emulsion stabilized by Spanish mackerel protein and pectin complex (SMP/PEC) was prepared to deliver curcumin, and its alleviating effects on DSS-induced ulcerative colitis (UC) were investigated. The emulsions stabilized by SMP/PEC 1:1 inhibited phase separation, had good rheological properties and the emulsions were stable at high temperatures, centrifugation, salt ions, and pH conditions.

Binding mechanism, digestive stability, and cellular interactions of a potential organic Iron supplement: Fermented scallop skirt peptide (DDDHPGIF)-Iron complex.

The fermentation-derived scallop skirt peptide (DDDHPGIF) with strong ferrous ion-binding capability (95.17 ± 0.30 %) was identified in our previous study.

Pioneering application of Antarctic krill protein in astaxanthin steady-state delivery.

Antarctic krill (Euphausia superba) protein, as a type of high-quality protein resources, exhibits favorable bio-compatibility, environmental stability and other beneficial biological values. Nevertheless, the inadequate exploitation and low-value applications have impeded its development in the food industry. Based on the excellent amphiphilic structure of it, Antarctic krill protein, is expected to become a new material for constructing nutrient delivery system.

Oxidation of aquatic products from the inside out accelerates their deterioration: A case study of sea bass (Lateolabrax japonicus) during storage.

Sea bass (Lateolabrax japonicus) is favored by consumers, but the oxidation of visceral lipids during refrigeration has not been studied. This research investigates the effect of visceral lipid oxidation on storage quality. The results show that visceral lipids oxidize first, leading to a 1.

Specific surface area changes and functional potential exploration of under ultrasonic frequency control.

This article explores the changes in the specific surface area of under the control of different ultrasonic frequencies, analyzes the changes in flavor substances of and explores its functional nutritional potential. The results show that within a certain range, the specific surface area and pore size increase with the increase of ultrasonic waves, which has a significant effect on the release of flavor substances of and also affects its ability to adsorb and release substances. Therefore, controlling the specific surface area and pore structure of by ultrasonic frequency can make more effectively absorb nutrients in the surrounding environment and improve its nutritional value and availability.

Controlled ionic-induced self-assembly of phycocyanin: Structure, binding mechanism, and molecular dynamics simulation.

Phycocyanin (PC), a crucial phycobiliprotein with significant nutritional and bioactive properties, is one of the rare chromoproteins found in nature. This study presents a novel approach to enhance the structural ability of PC by incorporating metal ions, with a focus on Cu, to facilitate its assembly into stable complexes. Cu was introduced at metal-to-protein ratios ranging from 50:1 (Cu@PC) to 300:1 (Cu@PC), leading to the formation of regular PC assemblies.

The impact of fish oil oxidation on interfacial properties and system stability of cod protein.

In aquatic food multiphase interface systems, proteins and lipids coexist concurrently. Among them, lipids, particularly fish oil rich in polyunsaturated fatty acids, are susceptible to oxidation, resulting in oxidized products exhibiting similar interfacial activity as amphiphilic proteins. However, the interaction between oxidized fish oil products and proteins within the interface system remains unclear.

Synthesis and application of astaxanthin-loaded procyanidins/sea cucumber peptide nanoparticles with good antioxidant and pH-responsive capacities.

Astaxanthin (AXT), a keto-carotenoid with potent antioxidant properties, has the ability to reduce lipid peroxidation and effectively inhibit lipid peroxidation caused by free radicals. Given the oxidative susceptibility of AXT during processing, storage, and digestion, along with the effectiveness of novel food-grade drug delivery systems, we engineered an AXT-loaded procyanidins (PCs) and sea cucumber peptide (SCP) nanoparticles (AXT@NPs) to enhance its bioavailability. The research results indicatedthat spherical AXT@NPs, approximately 686 nm in size, had a higher drug-loading capacity and an intelligent pH-response performance.

Molecular evolution and functional characterization of PKC-α-like in Lamprey.

Protein kinase C-α (PKC-α) is a serine/threonine protein kinase categorized within the lipid-regulated PKC family. Despite considerable research on PKC-α in various vertebrates, information about its presence and characteristics in lampreys-among the few extant jawed vertebrates and the most primitive-remains limited. In this study, we report the first identification of a PKC-α-like gene in lamprey by successfully cloning its coding region, composed of 1683 base pairs that encode 560 amino acids, from the constructed cDNA library of Lampetrajaponica.

Algal protein: Structural functionality, advanced extraction technologies, and challenges for applications in food nutrition security.

Algal protein emerges as a promising alternative to traditional crop and animal proteins due to its environmental sustainability, nutritional profile, and versatility in food applications. Additionally, its bioactivity and nutritional value make it a novel ingredient across industries such as medicine, agriculture, and animal feed. This review comprehensively examines the structural-functional properties of algal amino acids, peptides, and proteins, emphasizing their roles in enhancing nutritional and technological characteristics in food systems.

Effect of high-voltage electrostatic field salting on the quality of salt-reduced Yi ye Cheng golden pomfret.

This study investigates the effect of high-voltage electrostatic field (HVEF) salting on the quality of salt-reduced Yi Ye Cheng golden pomfret. Results showed that the salt content increased with the voltage ( < 0.05).

Involvement of Anion-Specific Effects in Changes in the Gelation and Thermodynamic Properties of Calcium Alginate Hydrogel.

The gelation process and hydrogel properties of calcium salt-induced alginate hydrogels are influenced by anion-specific effects. In this study, we investigated the effects of CaSO, CaI, and Ca(CHO) [calcium β-hydroxy-β-methylbutyrate, CaHMB] on the gelation behavior of alginate hydrogels, using various mannuronic/guluronic acid (M/G) ratios to elucidate the underlying mechanisms of anion-specific effects. Here, at a high M/G ratio (2:1), the gelation time of CaSO, as a low-solubility calcium source, delayed the formation of the calcium alginate hydrogel.

Mechanism of salt effect on flavor formation in fermented tilapia: integrated multiple intelligent sensory and flavor omics analyses.

Improving the flavor and texture of low-salt fermented products addresses the demands of the health-conscious era and consumers' preferences. In this study, the characteristic flavor formation of dry-cured tilapia fermented by with different concentrations of NaCl was studied using flavor omics. The results showed that an appropriate concentration of NaCl improved the sensory and texture properties of the product.

Oleanolic acid-based nanoparticles for the treatment of ulcerative colitis.

Aim: This study aims to develop and assess the therapeutic potential of oleanolic acid nanoparticles (OA NPs) in treating ulcerative colitis (UC).

Materials & Methods: OA NPs were synthesized using an emulsion solvent evaporation method, forming spherical nanoparticles with an average diameter of 138.1 nm.

Ultrasound improves the digestibility of oxidized silver carp (Hypophthalmichthys molitrix) myofibrillar protein: Changes from structure to peptide release.

The objective of this study was to investigate the effect of ultrasound on the digestibility of oxidized silver carp myofibrillar protein (MP). The MP solutions were oxidized with a hydroxyl radical generating system, and subsequently subjected to 100 W, 150 W, 200 W ultrasound treatment, respectively. The results showed that ultrasound effectively recovered the reduction in the digestibility of oxidized MP, especially the 150 W ultrasound achieved the best effect.

Characterization of a novel chickpea protein-pullulan hydrogels that efficiently load and release sodium salts: Microstructures, molecular dynamics, and rheological properties.

This study investigated the gel properties, structural characteristics, and Na loading capacity of hydrogels formed by chickpea protein isolate (CPI) and pullulan (PUL). The aim was to explore their potential as polymers for enhancing Na distribution and facilitating Na release in reduced-salt foods. The results showed that the CPI-PUL hydrogels added with 2 % PUL exhibited the highest water holding capacity (70.

Arsenolipid-induced reproductive toxicity in Caenorhabditis elegans: Elucidating the mechanism through the HUS-1-CEP-1-EGL-1-CED-9-CED-4-CED-3 signaling pathway.

Arsenolipid (AsL) is a complex lipid-soluble organic arsenic compound, which is usually found in marine organisms. Among them, arsenic-containing hydrocarbons (AsHCs) are a common type. At present, the toxic effects of different AsHCs have not been elucidated due to their different hydrocarbon chain lengths and large numbers.

A dual absorption pathway of novel oyster-derived peptide-zinc complex enhances zinc bioavailability and restores mitochondrial function.

Zinc deficiency is a global health issue that impairs immune function, growth, and energy metabolism. Although conventional zinc supplements have been developed, their effectiveness is limited by poor bioavailability and susceptibility to dietary inhibitors. In this study, a peptide-zinc complex (IE-Zn) derived from oysters was developed to enhance zinc uptake and address metabolic disruptions caused by deficiency.