Riboflavin-mediated ultraviolet photosensitive oxidation of beef myofibrillar proteins with different storage times.

The study was designed to investigate the mechanism of Riboflavin (RF)-mediated UVA photosensitive oxidation on beef myofibrillar proteins (MP) oxidized at different storage times. To elucidate the direct relationship between RF and protein oxidation, the mechanism of action was analyzed in terms of amino acid and side chain residues, protein structure, and protein oxidative metabolism. Oxidation of MP resulted in significant changes in the levels of carbonyls, sulfhydryls, Lysine, Arginine, Threonin, and Histidine.

Silver Nanoparticle Sensor Array-Based Meat Freshness Inspection System.

The series of biochemical reactions, metabolic pathways, and regulatory interactions that occur during the storage of meat are the main causes of meat loss and waste. The volatile compounds produced by these reactions, such as hydrogen sulfide, acids, and amines, can directly indicate changes in the freshness of meat during storage and sales. In this study, a one-pot hydrothermal method based on a surface control strategy was used to develop nanoparticles of silver with different reactivities, which were further immobilized in agar powder to develop a colorimetric sensor array.

Facile Synthesis of Ag NP Films via Evaporation-Induced Self-Assembly and the BA-Sensing Properties.

Herein, we design and prepare large-area silver nanoparticle (Ag NP) films based on evaporation-induced self-assembly, which offers the visual and real-time detection of chilled broiler meat freshness. The color change is based on the fact that an increase in the biogenic amine (BA) concentration causes a change in the absorption wavelength of Ag NPs caused by aggregation and etch of the Ag NPs, resulting in a yellow to brown color change, thus enabling a naked-eye readout of the BA exposure. The Ag NP films exhibit a rapid, sensitive, and linear response to BAs in a wide detection range of 2 µM to 100 µM.

Effect of curcumin on the formation of polycyclic aromatic hydrocarbons in grilled chicken wings.

Organic macromolecules form carcinogenic and toxic substances such as polycyclic aromatic hydrocarbons (PAHs) under high temperature baking. Thus, this study investigated the effects and inhibition pathways of different curcumin concentrations (0.01, 0.

Colorimetric Sensor Based on Ag-Fe NTs for HS Sensing.

Meat waste is widely associated with spoilage caused by microbial growth and metabolism. Volatile compounds produced by microbial growth such as volatile sulfides could directly indicate the freshness of meat during distribution and storage. Herein, silver-iron nanotriangles (Ag-Fe NTs) for hydrogen sulfide (HS) detection were developed via one-pot facile reflux reactions.

A Colorimetric Ag Probe for Food Real-Time Visual Monitoring.

Monitoring food quality throughout the food supply chain is critical to ensuring global food safety and minimizing food losses. Here we find that simply by mixing an aqueous solution of sugar-stabilized Ag and amines in an open vessel leads to the generation of Ag NPs and an intelligent evaluation system based on a colorimetric Ag probe is developed for real-time visual monitoring of food freshness. The self-assembly reaction between methylamine (MA) generated during meat storage and the colorimetric Ag probe produces different color changes that indicate changes in the quality of the meat.

The effect of in-package cold plasma on the formation of polycyclic aromatic hydrocarbons in charcoal-grilled beef steak with different oils or fats.

In-package cold plasma (ICP) pretreatment is an emerging non-thermal food processing methods. In the current study, ICP on the formation of polycyclic aromatic hydrocarbons (PAHs) in grilled beef steaks with different oils and fats was evaluated, the influence of prolonged storage periods (1 d, 2 d) of raw meat after ICP pretreatment on the PAH inhibitory effect was investigated. The results showed that sunflower seed oil had an inhibitory effect on PAH formation; the groups with ICP pretreatment showed a significant decrease in PAH content (p < 0.

Disruption of adenosine 2A receptor improves the anti-tumor function of anti-mesothelin CAR T cells both in vitro and in vivo.

Chimeric antigen receptor (CAR) T cells have been successfully used for the treatment of hematological malignancies including acute and chronic lymphoblastic leukemia. However, results of CAR T cell projects in solid tumors have been less impressive to date, partly because of immunosuppressive tumor microenvironment (TME). It is widely known that high adenosine production is an important factor causing tumor-induced immunosuppression in TME, and adenosine mediates the suppression of anti-tumor T cell responses via binding and signaling through adenosine 2a receptor (A2aR).

Effects of pulsed electric fields on the conformation and gelation properties of myofibrillar proteins isolated from pale, soft, exudative (PSE)-like chicken breast meat: A molecular dynamics study.

The potential of pulsed electric field (PEF) of different intensities (8, 18, and 28 kV/cm) on the conformation and gelation properties of myofibrillar proteins (MPs) extracted from pale, soft, and exudative-like (PSE-like) chicken meat was investigated. The results showed a positive correlation between gelation properties and PEF intensities in the range of 8-18 kV/cm; however, a further increase in intensity had a negative impact. Optimized PEF treatment (18 kV/cm) was capable of inducing MPs with a relatively small particle size, thus contributing to the production of a more homogeneous gel structure.