Improving stability and bioavailability of ACNs based on Gellan gum-whey protein isolate nanocomplexes.

Blueberry anthocyanins (ACNs) have been widely applied in the food industry and medicine due to their numerous beneficial properties. However, the stability of ACNs is extremely poor. This study aimed to develop a delivery system for ACNs using nanocomplexes prepared from gellan gum (GG) and whey protein isolate (WPI) via Maillard reaction.

Synergistic effect and mechanism of stabilization of Pickering emulsion by carboxymethyl starch and xanthan gum.

Pickering emulsions were prepared using different proportions of carboxymethyl starch (CMS) and xanthan gum (XG) combined systems as emulsifying stabilizers (The mass ratios of CMS and XG were 10:0, 9:1, 7:1, 5:1, 3:1 and 1:1, respectively). The synergistic mechanism between CMS and XG was also explored. The results demonstrated that CMS particles were uniformly and densely embedded in the gel-like structure formed by XG, and the electrostatic repulsion between CMS and XG led to a reduction in droplet size (from 3370 nm to 482 nm), resulting in a more compact and orderly droplet distribution.

The potential meat flavoring derived from Maillard reaction products of rice protein isolate hydrolysate-xylose via the regulation of temperature and cysteine.

Maillard reaction products (MRPs) derived from rice protein isolate hydrolysate and D-xylose, with or without L-cysteine, were developed as a potential meat flavoring. The combined impact of temperature (80-140 °C) and cysteine on fundamental physicochemical characteristics, antioxidant activity, and flavor of MRPs were investigated through assessments of pH, color, UV-visible spectra, fluorescence spectra, free amino acids, volatile compounds, E-nose, E-tongue, and sensory evaluation. Results suggested that increasing temperature would reduce pH, deepen color, promote volatile compounds formation, and reduce the overall umami and bitterness.

Preparation of an elderberry anthocyanin film and fresh-keeping effect of its application on fresh shrimps.

A smart packaging film was developed employing the pH-indicating activity of elderberry anthocyanins to solve the problem of refrigerated food freshness monitoring. The effect of elderberry anthocyanins on the properties of gellan gum, gelatin composite films and preservation of fresh shrimp as an indicator of freshness was investigated. The results showed that the elderberry anthocyanin-gellan gum/gelatin film had improved on film thickness (7.

Multifunctional hydrogel for synergistic reoxygenation and chemo/photothermal therapy in metastatic breast cancer recurrence and wound infection.

Metastatic recurrence and postoperative wound infection are two major challenges for breast cancer patients. In this study, a multifunctional responsive hydrogel system was developed for synergistic reoxygenation and chemo/photothermal therapy in metastatic breast cancer and wound infection. The hydrogel system was obtained by cross-linking Prussian blue-modified N-carboxyethyl chitosan (PBCEC) and oxidized sodium alginate using the amino and aldehyde groups on the polysaccharides, resulting in the formation of responsive dynamic imine bonds.

Effect of a Bacterial Laccase on the Quality and Micro-Structure of Whole Wheat Bread.

The gluten protein content in whole-wheat flour is low, which affects the elasticity and viscosity of the dough. Enzymatic modification of the protein may result in a network that mimics gluten, which plays an important role in the processing of whole-wheat foods. In this study, the effects of laccase (LacHa) on the quality parameters of whole-wheat bread were investigated.

Influence of Different pH Values on Gels Produced from Tea Polyphenols and Low Acyl Gellan Gum.

To explore the influence of pH values on the properties of a compound system containing tea polyphenols (TPs) and low acyl gellan gum (LGG), the color, texture characteristics, rheological properties, water holding capacity (WHC), and microstructure of the compound system were measured. The results showed that the pH value noticeably affects the color and WHC of compound gels. Gels from pH 3 to 5 were yellow, gels from pH 6 to 7 were light brown, and gels from pH 8 to 9 were dark brown.

Comparative genomic analysis of five coprinoid mushrooms species.

Although coprinoid mushrooms are widely known for the phenomenon of deliquescence and production of fungal laccases and extracellular peroxygenases, the genome structure and genetic diversity of coprinoid mushroom species have not been extensively studied. To reveal the genomic structure and diversity in coprinoid mushroom species, the genomes of five coprinoid mushroom species were compared and analyzed. A total of 24,303 orthologous gene families, including 89,462 genes, were identified in the five species.

Effects of organic and inorganic nitrogen sources on the transcriptome of gellan gum biosynthesis by Sphingomonas paucimobilis.

Aim: Investigate the effects of different nitrogen sources on the metabolic characteristics of Sphingomonas paucimobilis during gellan gum (GG) production was helpful for developing optimized conditions that are widely applicable to all GG production processes.

Methods And Results: We compared the effects of organic nitrogen (ON) and inorganic nitrogen (IN) sources during GG production using transcriptome sequencing. Our results showed that compared with the IN source, the ON source effectively improved the cell number and GG production of S.

Effect of ultrasound treatment on interactions of whey protein isolate with rutin.

Rutin is a biologically active polyphenol, but its poor water solubility and low bioavailability limit its application to the food industry. We investigated the effect of ultrasound treatment on the properties of rutin (R) and whey protein isolate (WPI) using spectral and physicochemical analysis. The results revealed that there was covalent interaction between whey protein isolate with rutin, and the binding degree of whey isolate protein with rutin increased with ultrasound treatment.

Effect of pH on the thermal gel properties of whey protein isolate-high acyl gellan gum.

Background: Protein-polysaccharide gels have significant and unique properties in food formulations. However, they are susceptible to environmental influences like heat and pH. The present work investigated the effects of acid and alkali treatments on the gel properties and microstructural changes of whey protein isolate (WPI) high acyl gellan gum (HG).

Rational design of HJH antimicrobial peptides to improve antimicrobial activity.

Antimicrobial peptides (AMPs) have attracted considerable interest in the past decade due to their advantages for tackling antibiotic resistance. They exhibit potential antimicrobial activity through unique cell membrane destruction mechanism based on their net charge, hydrophobic properties, and α-helix. In this work, a series of HJH peptides was rationally designed and synthesized.

Sortase A-mediated cyclization of novel polycyclic RGD peptides for αβ integrin targeting.

Cyclic arginine-glycine-aspartic (RGD) peptides that specifically bind to integrin αβ have been developed for drug delivery, tracers, and imaging for tumor diagnosis and treatment. Herein, a series of polycyclic RGD peptides containing dual, tri, and tetra rings were designed and synthesized through sortase A-mediated ligation. An in vitro test on cell adhesion inhibition indicated that the RGD peptide containing tricylic structure exhibited outstanding potency and selectivity for αβ integrin.

Global Quantification of Glutathione S-Transferases in Human Serum Using LC-MS/MS Coupled with Affinity Enrichment.

The members of the glutathione S-transferase (GST) superfamily often exhibit functional overlap and can compensate for each other. Their concentrations in serum are considered as disease biomarkers. A global and quantitative evaluation of serum GSTs is therefore urgent, but there is a lack of efficient approaches due to technological limitations.

Preparation and characterization of gellan gum-guar gum blend films incorporated with nisin.

Demand for antimicrobial packaging films is growing due to public attention to food safety. The structures and properties of gellan gum-guar gum blend films incorporated with nisin were investigated in this paper. Fourier transform infrared spectroscopy, rheological analyses showed intermolecular interactions among gellan gum, guar gum, and nisin.

The mechanism of improved gellan gum production by two-stage culture of .

A two-stage culture (with controlled sucrose concentrations and temperatures) of for gellan gum production has been previously investigated. Herein, the mechanism of a two-stage culture favoring gellan gum overproduction was revealed by analysing the cell-membrane permeability and the proteomics for gellan gum biosynthesis. The two-stage culture, resulted in 79.

Effect of 2-deoxy-D-glucose on gellan gum biosynthesis by Sphingomonas paucimobilis.

2-Deoxy-D-glucose (2-DG) is a non-metabolizable glucose analogue and competitive inhibitor of glycolysis. Effect of 2-DG on gellan gum biosynthesis by Sphingomonas paucimobilis ATCC31461 were studied in this research. The concentration and the addition time of 2-DG significantly affected the biomass and gellan gum accumulation.

Comparative proteomic analysis of Aureobasidium pullulans in the presence of high and low levels of nitrogen source.

Pullulan, produced by Aureobasidium pullulans strain, has been broadly used in the food and medical industries. However, relatively little is known concerning the molecular basis of pullulan biosynthesis of this strain. In this paper, the effect of different concentrations of (NH4)2SO4 on pullulan fermentation was studied.

Pasting and rheological properties of rice starch as affected by pullulan.

Effect of pullulan (PUL) on the pasting, rheological properties of rice starch (RS) was investigated. The swelling power, amylose leaching, and confocal laser scanning microscopy (CLSM) observation of the samples were also conducted to explore the possible interaction between starch and pullulan. Rapid visco-analysis (RVA) showed that PUL significantly changed viscosity parameters of rice starch-pullulan (RS-PUL) mixtures.

Effect of uracil on pullulan production by Aureobasidium pullulans CGMCC1234.

Effect of uracil on the pullulan production, biomass and uridine phosphorylase (UPase) activity was studied in this research. Uracil was found to enhance pullulan accumulation and the addition time of uracil was crucial to pullulan production. Pullulan yield of 49.

A new strategy to enhance gellan production by two-stage culture in Sphingomonas paucimobilis.

The effects of different initial sucrose concentrations and temperatures on gellan biosynthesis by Sphingomonas paucimobilis ATCC 31461 were investigated. Lower sucrose concentrations and higher temperatures were favorable for cell growth. Higher sucrose concentrations and lower temperatures promoted gellan production but retarded cell growth.

Enhanced gellan gum production by hydrogen peroxide (H2O 2) induced oxidative stresses in Sphingomonas paucimobilis.

In this study, the effect of H2O2-induced oxidative stress on gellan gum production and cell growth were investigated. Gellan gum production was improved and cell growth was inhibited by H2O2. A multiple H2O2 stresses with different concentrations were developed to optimize gellan gum production.

Mechanism study of Tween 80 enhancing the pullulan production by Aureobasidium pullulans.

The influences of Tween 80 on the pullulan production, cell growth, glucosyltransferase activity and fatty acid composition of the cells were studied. The addition of Tween 80 to the culture medium significantly enhanced the pullulan production, but had no impact to biomass accumulation. Glucosyltransferase activity involved in pullulan synthesis was remarkable promoted with an increase of Tween 80 content.