Enhanced Antioxidant and Digestive Enzyme Inhibitory Activities of Pacific White Shrimp Shell Protein Hydrolysates via Conjugation with Polyphenol: Characterization and Application in Surimi Gel.

Pacific white shrimp shell protein hydrolysates (SSPHs) produced using alcalase (UAH) and papain (UPH), and polyphenols (PPNs) conjugates were prepared using variable concentrations (0.5-3% /) of different polyphenols (EGCG, catechin, and gallic acid). When 2% (/) of a redox pair was used for conjugation, 0.

Active packaging film based on chitosan/gelatin blend incorporated with mango peel carbon dots: Properties and shelf life extension of minced pork.

Active packaging is essential for reducing food quality loss and ensuring consumer safety. Recently, carbon dots, synthesized from agricultural bio-wastes, have been used as active nanofillers. Mango peels, generally discarded as waste, can serve as potential precursor for synthesis of carbon dots.

Glycation modification of protein hydrolysate from channel catfish () viscera to mitigate undesirable flavor: Unraveling structure and flavor characteristics.

To investigate the impacts of glycation modification on the structure and flavor of fish viscera-derived protein hydrolysates, channel catfish viscera was utilized and hydrolyzed by Flavourzyme, followed by glycation with glucosamine, xylose, ribose and glucose, respectively. The structural characteristics, taste and odor of glycated products were evaluated. The results revealed that glycation led to an increase in peptides (<1 kDa) and a decrease in peptide fraction (>5 kDa).

Effect of Inulin and Psyllium Husk Powder on Gel Properties and In Vitro Digestion of and Blended Surimi.

Dietary fiber is crucial in enhancing the nutritional and textural properties of surimi-based products. This study investigated blended surimi produced from silver carp and bay scallops, with the addition of different amounts (0%, 0.5%, 1%, 2%, and 3%) of inulin (INU) or psyllium husk powder (PHP) for their textural properties, protein conformation, and in vitro digestibility.

Chitooligosaccharide-epigallocatechin gallate conjugate ameliorates lipid accumulation and promotes browning of white adipose tissue in high fat diet fed rats.

The prevalence of obesity has increased progressively worldwide. Obesity is characterized by excessive accumulation of fat in adipose tissues, leading to metabolic impairment. The anti-obese effects of chitooligosaccharide (COS) and epigallocatechin-3-gallate (EGCG) have been extensively clarified.

Trypsin from digestive tract of harpiosquillid mantis shrimp: Molecular characteristics and the inhibition by chitooligosaccharide and its catechin conjugate.

Trypsin from the digestive tract of harpiosquillid mantis shrimp (HMS) was purified using ammonium sulfate precipitation and a soybean trypsin inhibitor-CNBr-activated Sepharose 4B affinity column. The purified trypsin (PTRP-HMS) had a purity of 30.4-fold, and a yield of 14.

Effects of polyphenols in combination with L-cysteine/L-ascorbic acid: Myoglobin redox state, color and quality of refrigerated longtail tuna (Thunnus tonggol) slices.

Effects of phenolic compounds in conjunction with L-cysteine/l-ascorbic acid on the redox state of myoglobin (Mb) and their efficacy to maintain the color and quality of refrigerated longtail tuna (Thunnus tonggol) slices were investigated. Purified metmyoglobin (metMb) and oxymyoglobin (oxyMb) samples were added with epigallocatechin-3-gallate (EGCG) or quercetin individually or in combination with L-cysteine (CT) or L-ascorbic acid (AA) at 4 °C. EGCG in combination with AA (EGCG+AA) and AA alone significantly reduced metMb and increased oxyMb levels (p < 0.

Rice bran oil-in-water emulsion stabilized by Amur catfish myofibrillar protein: Characteristics and its application in surimi gels.

The objective of this investigation was to isolate amur catfish myofibrillar protein (AMP), emulsify it with rice bran oil, and assess its application in the silver carp surimi gel. The proportion and addition of AMP/rice bran oil emulsion on the gel properties were compared. The emulsion stabilized by 3 % AMP was stable when an oil/water ratio of 0.

Activity of Bambara Groundnut Seed Coat Extract Against Species: Efficacy and Mechanisms of Action.

The Bambara groundnut is the indigenous legume in the southern part of Thailand. It contains a seed coat rich in polyphenols, which can serve as natural antimicrobial agents. The extracts from red and white seed coats of Bambara groundnuts, namely RSC and WSC, respectively, were prepared using an ultrasound-assisted extraction process.

Properties of Antioxidant Film Based on Protein Isolate and Seed Coat Extract from Bambara Groundnut.

Bambara groundnut (BG)-based films containing seed coat extract at different concentrations were prepared and characterized. BG seed coat extract (BGSCE) had a total phenolic content of 708.38 mg GAE/g dry extract.

Quantitative analysis of 4-hydroxy-2-nonenal (HNE) in fish muscle by high-performance liquid chromatography with pre-column derivatization using (2,4-dinitrophenyl)-hydrazine.

4-Hydroxy-2-nonenal (HNE), a reactive compound produced during the peroxidation of polyunsaturated fatty acids, is implicated in numerous diseases and the degradation of food quality. Although the detection of HNE in meat has a long history, methods for detecting HNE in freshwater fish are inadequate due to the significant influence of matrix differences (i.e.

Comparative analyses of physicochemical and volatile flavor characteristics in hooked, trawl-net, and radar-net hairtail () muscles during long-term cryopreservation at -18°C.

Chemical analysis showed that pH, values, myosin turbidity, carbonyl content, and surface hydrophobicity elevated in hooked, trawl-net, and radar-net hairtail (, HH, TH, and RH) muscles with the prolonged cryopreservation time (-18℃, 120 d). In contrast, , values, textural properties, and myosin solubility existed decreasing trends. Microstructural results showed that freezing resulted in disordered myofibrils, decreased collagen fibers, widened myofibrillar space, and increased fragmentation in hairtail muscles.

Ethanolic cashew leaf extract: Antifungal activity and its application for shelf-life extension of dried salted tilapia fillets.

Ethanolic cashew leaf extract (ECLE) is rich in phenolic compounds with diverse bioactivities and can serve as a safe natural preservative. This study evaluated the antifungal activity and application of ECLE for shelf-life extension of dried salted tilapia fillets. Several extraction methods, antifungal activity, and application of ECLE in dried salted tilapia fillets were investigated.

Characteristics and Bioactivities of Protein Hydrolysate from Cricket () Powder Defatted Using Ethanol with Aid of Vacuum Impregnation.

Cricket is a potential proteinaceous source used for protein hydrolysate (PH) preparation, having several biological activities. Nevertheless, cricket has high lipid contents, which are susceptible to oxidation during PH preparation. Thus, ethanol was used together with vacuum impregnation (VI) to enhance defatting efficacy before PH preparation.

Bio-Calcium from Skipjack Tuna Frame Attenuates Bone Loss in Ovariectomy-Induced Osteoporosis Rats.

Bio-calcium derived from fish frames may offer several advantages for osteoporosis prevention. This study aimed to evaluate the effects of bio-calcium derived from skipjack tuna frames on bone loss in ovariectomized rats. Tuna bio-calcium was prepared through enzymatic hydrolysis, defatting, bleaching, and grinding processes.

Depuration of Asian Green Mussels Using Chitooligosaccharide-Epigallocatechin Gallate Conjugate: Shelf-Life Extension, Microbial Diversity, and Quality Changes during Refrigerated Storage.

The effect of chitooligosaccharide-EGCG conjugate (CEC) at different concentrations (0, 1, and 2%; /) and depuration times (DT; 3, and 6 h) on the total viable count and spp. count of Asian green mussels (AGMs) was studied. Depurated samples showed a reduction in both microbial counts as compared to fresh AGMs (without depuration) and AGMs depurated using water (CON).

Comparative Analyses of Muscle Quality in Hooked, Trawl-Net, and Radar-Net Hairtail () during Thermal Processing.

To investigate and compare the changes in muscle quality of hooked, trawl-net, and radar-net hairtail (, HH, TH, and RH) during thermal processing, the physicochemical properties of three kinds of hairtail were determined under heating at 30, 50, 70 and 90 °C for 10 min. Additionally, the muscle tissues were observed via Oil Red O (ORO) staining, Masson staining, and scanning electron microscopy (SEM). The results showed that with increased heating temperature, pH, , , chewiness, and gumminess in hairtail muscle increased, while and shearing force decreased.

A review on inflammation modulating venom proteins/peptide therapeutics and their delivery strategies: A review.

Inflammation is an initial biological reaction that occurs in response to infection caused by foreign pathogens or injury. This process involves a tightly controlled series of signaling events at the molecular and cellular levels, with the ultimate goal of restoring tissue balance and protecting against invading pathogens. Malfunction in the process of inflammation can result in a diverse array of diseases, such as cardiovascular, neurological, and autoimmune disorders.

Antimicrobial peptides derived from food byproducts: Sources, production, purification, applications, and challenges.

Food wastes can be a valuable reservoir of bioactive substances that can serve as natural preservatives in foods or as functional ingredients with potential health benefits. The antimicrobial properties of protein hydrolysates, especially antimicrobial peptides (AMPs) derived from food byproducts (FBs), have been extensively explored. These protein fragments are defined by their short length, low molecular weight, substantial content of hydrophobic and basic amino acids, and positive net charge.

Metabolomic profiles and compositional differences involved in flavor characteristics of raw breast meat from slow- and fast-growing chickens in Thailand.

This study aimed to differentiate the flavor characteristics of raw chicken breast meat from Thai slow-growing breeds (NC: native chicken, and KC: Korat/crossbred chicken) and fast-growing broilers (BR: broiler chicken) by using NMR-based metabolomic approaches along with multivariate data analysis. Chemical compounds related to chicken's flavor including free amino acids (FAA), ATP and its related compounds, sugars, as well as volatile compounds (VOC), were also investigated. BR had the highest total FAAs, followed by NC and KC (P < 0.

Proteomic profiles revealed enzymatic activities associated with the flavor formation of salted shrimp paste influenced by K-C3 inoculation.

Enzymatic proteomic profiles were examined to comprehend the predominant enzymes involved in the flavor development of salted shrimp paste influenced by K-C3 inoculation (Inoc), compared to those without inoculation (CON). Inoc showed greater proteolytic, lipolytic, and chitinolytic activities than CON ( < 0.05) throughout 30 days of fermentation, indicating 's ability to accelerate the fermentation rate and render distinctive flavor profiles to shrimp paste.

Correction: Thepthanee et al. Shrimp Lipids Inhibit Migration, Epithelial-Mesenchymal Transition, and Cancer Stem Cells via Akt/mTOR/c-Myc Pathway Suppression. 2024, , 722.

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The impact of hot-air oven drying combined with Bacillus subtilis KC3 inoculation on quality characteristics and microbial profiles of salted shrimp paste.

This study used hot-air oven drying with Bacillus subtilis KC3 inoculation to improve shrimp paste production. The fermentation rate, quality characteristics, as well as microbial profiles, were compared to those produced using sun-drying with/without inoculation. B.