Enhancing extra virgin olive oil stability with chemically modified polysaccharides from L. leaves: Implications for heat resistance and shelf life.

This study evaluates the antioxidative potential of crude and chemically modified polysaccharides derived from L. leaves to enhance the thermal stability of Extra Virgin Olive Oil (EVOO) during extended storage and heating. Natural polysaccharides were modified using ascorbic acid and hydrogen peroxide to improve their antioxidative properties, providing a potential alternative to synthetic antioxidants.

Polysaccharides as natural enhancers for meat quality, preservation, and protein functionality: A comprehensive review.

Recent research focuses on developing meat products with health-promoting properties to reduce disease risk, particularly using natural polysaccharides due to their antioxidant and antibacterial effects. These polysaccharides, sourced from various materials, act through diverse structural mechanisms, inhibiting pathogen growth, enhancing oxidative stability, and improving meat flavor. This study highlights the role of meat proteins in achieving the Sustainable Development Goals (SDGs) and their importance in enhancing processed meat quality.

Label-free quantitative proteomic analysis of functional changes of goat milk whey proteins subject to heat treatments of ultra-high-temperature and the common low-temperature.

This work investigated the functional changes in whey proteins obtained from goat milk subject to various temperature treatments. Ultra-high temperature instantaneous sterilization (UHTIS) caused less damage than the common low-temperature, whereas spray-drying treatment had the opposite effect. A total of 426 proteins were identified in UHTIS and control treatment groups, including 386 common proteins and 16 and 14 unique proteins.

Comparison of Non-Covalent and Covalent Interactions between Lactoferrin and Chlorogenic Acid.

Adding polyphenols to improve the absorption of functional proteins has become a hot topic. Chlorogenic acid is a natural plant polyphenol with anti-inflammatory, antioxidant, and anticancer properties. Bovine lactoferrin is known for its immunomodulatory, anticancer, antibacterial, and iron-chelating properties.

A comprehensive multi-omics analysis, integrating proteomics and metabolomics, was employed to elucidate tea-induced stewed beef quality change mechanisms.

To better understand the functional mechanism of four types of tea (green tea, black tea, jasmine tea, and dark tea) on the quality of stewed beef, changes in quality characteristics, proteomics, and metabolomics were investigated. Adding these four tea types decreased the pH value, L* value, shear force, and hardness of the stewed beef. Among these groups, black tea (BT) significantly improved the tenderness of the stewed beef.

Structural Characterization of Degraded L. Leaves' Polysaccharide Using Ascorbic Acid and Hydrogen Peroxide.

Plant-derived polysaccharide's conformation and chain structure play a key role in their various biological activities. L. leaves' polysaccharide is well renowned for its health functions.

Time to Enhance Immunity via Functional Foods and Supplements: Hope for SARS-CoV-2 Outbreak.

Coronavirus disease 2019 (COVID-19) is a recently emerged pandemic caused by a novel virus known as severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2). This disease is communicable and mainly affects the respiratory tract. The outbreak of this disease has greatly influenced human health and economic activities worldwide.

Degradation of polysaccharides from Lycium barbarum L. leaves improves bioaccessibility and gastrointestinal transport of endogenous minerals.

Acidic heteropolysaccharide (LP) from Lycium barbarum L. leaves has compact globular structure which wrapped abundant endogenous minerals inside by ionic interactions with uronic acid. This study investigated the efficacy of chemical degradation of LP on the bioaccessibility and transport of endogenous minerals in simulated gastrointestinal fluids.

Degradation enhances the anticoagulant and antiplatelet activities of polysaccharides from Lycium barbarum L. leaves.

In the current study, a carboxyl-rich polysaccharide purified from Lycium barbarum L. leaves (hereafter, LP) and its degradation with ascorbic acid and hydrogen peroxide were characterized. Degradation decreased the molecular weight of LP from 4.