Publications by authors named "De-Yang Li"

Ready-to-eat (RTE) abalones, scallops and oysters were prepared through a process of cooking, drying, vacuum packaging, and high-temperature sterilization, and were subjected to accelerated storage. Upon storage, the three RTE shellfishes all showed color deterioration, as indicated by darker color, decreased L* and W* values, and increased a* value. In contrast, the color deterioration of RTE oysters was more pronounced.

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The residual water and amphiphilic compounds such as phospholipids in bulk oil can form reverse micelles, which affect oxidative stability. In this study, the Antarctic krill oil (AKO) samples with different water contents were subjected to accelerated storage. During storage, AKO exhibited oxidative changes, manifested as increased POV, TBARS values, and volatile compound levels but decreased PUFA percentages.

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Background: The clinical utility of in treating autism spectrum disorder (ASD) remains unclear. Therefore, this randomized, double-blind, placebo-controlled study aimed to explore the therapeutic effects and safety of BF839 in the treatment of pediatric ASD.

Methods: We examined 60 children aged 2-10 years diagnosed with ASD, and participants received either BF839 powder (10 g/bar with ≥10 CFU/bar of viable bacteria, two bars/day) or placebo for 16 weeks.

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The reddish-orange color of Antarctic krill oil fades during storage, and the mechanism remains unclear. Model systems containing different combinations of astaxanthin (ASTA), phosphatidylethanolamine (PE), and tocopherol were subjected to accelerated storage. Among all groups containing ASTA, only the ones with added PE showed significant fading.

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Article Synopsis
  • Researchers developed an AI model to differentiate between benign and malignant vocal fold leukoplakia (VFL) using white light and narrow-band imaging.
  • The study utilized a large dataset of images and videos for training and validation, achieving high accuracy rates in distinguishing VFL types.
  • The AI improved diagnostic performance among laryngologists, especially benefiting those with less experience; however, further refinements and testing are needed for clinical use.
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Antarctic krill oil (AKO) is reddish-orange in color but undergoes changes during storage. To investigate the color deterioration and potential mechanisms involved, the changes in color, endogenous components (astaxanthin, fatty acids, and phospholipids), and reaction products (aldehydes, α-dicarbonyl compounds, and pyrroles) of AKO upon storage were determined. Although the visual color of AKO tended to darken upon storage, the colorimetric analysis and ultraviolet-visible spectrum analysis both indicated a fading in red and yellow due to the oxidative degradation of astaxanthin.

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The mechanism behind textural changes in scallop adductor muscle during boiling was investigated through proteomic analysis, determination of water holding capacity (WHC) and oxidative indices, as well as observation with scanning electron microscopy and multiphoton nonlinear optical microscopy. The hardness and shear force showed the trend of first rising and then falling in 45 min-boiling time. The results suggested that short-time boiling caused the oxidation, denaturation and aggregation of proteins, resulting in the transverse contraction of myofibers and lateral cross-linked aggregation of muscle fibers and a rise in WHC, which led to the increase in hardness and shear force.

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The effects of high-intensity ultrasound on the physicochemical and gelling properties of Litopenaeus vannamei (L. vannamei) myofibrillar protein (MP) were investigated. MP solutions were subjected to ultrasound treatment (power 100 W, 300 W, and 500 W).

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Article Synopsis
  • The study examined how boiling different parts of abalone (adductor and transition part) at 80 °C affects their texture and digestibility over various times.
  • Boiling the adductor initially increased its shear force and hardness for 6 minutes, but these values decreased after longer boiling times, while the transition part showed a quick decrease followed by stability in texture.
  • The adductor had more myofibrillar proteins and less collagen compared to the transition part, explaining the variations in texture and digestive qualities between the two.
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Aim: Metabolic syndrome (MetS) coexists with the occurrence and even death of cardiovascular disease and diabetes mellitus. It is essential to study the factors in the dynamic progression of MetS in the interest of prevention and control.

Purpose: The aim of this study was to analyze the dynamic progression of Mets and explore the potential factors influencing the progression or reversal of MetS.

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To retard the deterioration of texture and color of ready-to-eat (RTE) shrimps during storage, phytic acid (PA) and lactic acid (LA) were used to soak the shrimp prior to cooking. The factors affecting texture (water holding capacity, protein oxidation and degradation, and microstructure) and color (Maillard reaction and lipid oxidation) were determined separately. The free radical and copper ion content were also determined in order to investigate the regulation mechanism of phytic acid and lactic acid on the texture and color of RTE shrimps.

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The objective of this study was to reveal the effects of boiling processing on the texture of scallop adductor muscle (SAM) and its mechanism. Compared to the fresh sample, all the texture indicators, including the hardness, chewiness, springiness, resilience, cohesiveness, and shear force of 30-s- and 3-min-boiled SAMs increased time-dependently (p < 0.05).

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Among 26 sous-vide cooking conditions of scallop adductor muscle (SAM), 65 °C-5.5 h, 70 °C-1.5 h and 100 °C-5 min were selected by the differential scanning calorimetry analysis.

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The precise mechanism of texture changes in abalone muscles during boiling was investigated using quantitative proteomic analysis. A total 353 water-soluble proteins were identified in fresh abalone muscle. The number was decreased to 233 (6 min) and 201 (30 min), and then increased to 271 (240 min) during boiling.

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The effects of oxidation on protein digestion and transport in cooked abalone muscles were investigated using a combination of simulated digestion and everted-rat-gut-sac models for the first time. Boiling heat treatments caused protein oxidation in the abalone muscles, reflected by increases in the carbonyl group and disulfide bond contents, protein hydrophobicity and aggregation degree, as well as decreases in the free sulfhydryl group and amino acid contents. Protein oxidation significantly inhibited the degree of hydrolysis, digestion rate, and digestibility of the abalone muscles in the simulated digestion model.

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Article Synopsis
  • Genetic variation in the macrophage migration inhibitory factor gene (specifically, the rs2070766 polymorphism) is linked to an increased risk of acute coronary syndromes (ACS) in a Chinese population.
  • In a study involving 963 ACS patients and 932 controls, individuals with the GG genotype had a 1.7 times higher risk of ACS compared to those with CC or CG genotypes.
  • A nomogram model incorporating genetic variations and clinical factors was developed, showing strong predictive ability for ACS risk and indicating that GG carriers experienced worse clinical outcomes.
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The combined effects of ultrasound and the antioxidants of bamboo leaves (AOB) on the quality maintenance of the adductor muscle of scallops (AMSs) during cold storage was investigated. Ultrasound power at 350 W coupled with AOB solution (2% w/v) (UAOB-350) was applied to treat the AMSs according to Taylor diagram analysis. The microstructure, oxidative changes (lipid and protein oxidation), total numbers of colonies, total volatile basic nitrogen, and texture of the AMSs during 6 days of cold storage were analysed.

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Protein oxidation is considered as an important factor affecting the texture quality of surimi. In this work, the myofibrillar protein (MP) from shrimp (Penaeus vannamei) was subjected to a hydroxyl radical generating system at various concentrations of HO, to simulate the oxidative environment during surimi processing. After the hydroxyl radical oxidation, it was found that the carbonyl content, surface hydrophobicity, and MP aggregation increased.

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Article Synopsis
  • Phospholipids in marine shellfish, mainly glycerophosphocholine (GPC) and glycerophosphoethanolamine (GPE), contain essential fatty acids like EPA and DHA which have different health benefits but also varying levels of oxidation susceptibility.
  • A study examined the oxidative stability of GPC and GPE in dried scallops, finding that both types decreased in concentration during storage and that GPE oxidized more rapidly than GPC.
  • Additionally, natural antioxidants from bamboo leaves significantly reduced the oxidation rates of both phospholipid classes, with GPC showing a greater protective effect from these antioxidants compared to GPE.
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The impact of protein oxidation and degradation on texture deterioration of ready-to-eat (RTE) shrimps during storage was investigated. The deterioration in texture during storage was manifested by decreased instrumental hardness, elasticity, chewiness, and recoverability. The occurrence of protein oxidation was revealed by a significant increase in the contents of free radicals and carbonyls.

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Background: Coronary artery disease (CAD) remains one of the major causes of death in humans. Genetic testing may allow early detection and prevention of this disease. This study aimed to investigate the association between the macrophage migration inhibitory factor (MIF) -173G/C (rs755622) polymorphism and susceptibility to CAD based on a meta-analysis.

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The effects of endogenous proteolysis and oxidation on mechanical properties of sea cucumber (Stichopus japonicus) during thermal processing and storage and their control were investigated. The lactic acid (LA) + tea polyphenols (TP)-treated sea cucumbers showed relatively higher values in texture and rheological indicators than the blank control group after thermal processing. By contrast, the (LA + TP)-treated sea cucumbers also had lower values in water-soluble hydroxyproline, glycosaminoglycans and proteins, trichloroacetic acid-soluble peptide content, and more orderly secondary structure of proteins, indicating that the additives affected the mechanical properties of thermally processed sea cucumbers by preventing the proteolysis of proteins.

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Texture deterioration occurs in adductor muscle of scallop (Argopecten irradians) (AMS) after 5 d of cold storage. Principal component analysis indicated the texture deterioration resulted in significant decrease of hardness, springiness, adhesiveness and chewiness, but significantly increased cohesiveness. Endogenous proteases degraded structural proteins, among which cysteine proteases were mainly responsible for myofibrillar proteins (MPs) degradation, while serine proteases degraded both MPs and connective tissue proteins.

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Background: Fresh shrimp (Penaeus vannamei) deteriorates easily and the drying process is an important processing method for prolonging the shelf life of shrimp. The traditional drying method is hot-air-drying (HD), which can cause some problems such as nutrient loss, discoloration and lipid oxidation. In recent years, freeze-drying (FD) has been popular for removing moisture from food at lower temperatures, maintaining the structure of raw materials, and improving storage stability of products.

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This study aimed at investigating the formation and accumulation of 16 reactive aldehydes in clam (Ruditapes philippinarum) during oil frying in both the tissue and the oil using an HPLC-ESI-MS/MS methodology. After processing, the accumulation of acrolein, crotonaldehyde, pentanal, trans-2-hexenal, hexanal, trans, trans-2,4-heptadienal, heptanal, nonanal, trans, trans-2,4-decadienal and 4-hydroxy-2-nonenal was most noticeable in both fried clam and frying oil. Most of the aldehyde species showed a time- and temperature-dependent manner of formation and accumulation during frying due to continuous oxidative degradation under conditions employed.

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