ACE inhibitory effect and saltiness-enhancing properties of chicken-derived umami peptides: Digestive stability, inhibition kinetics, multiple ligand docking and central composite design.

Angiotensin-I-converting enzyme (ACE) inhibitory activity and saltiness-enhancing properties of chicken-derived umami peptides were investigated. DGGRYY and NEFGYSNR were screened and the IC values were 28.71 μM and 283.

High-throughput discovery of umami peptides from pork bone and elucidation of their molecular mechanism for umami taste perception.

This study endeavored to high-throughput identify umami peptides from pork bone. Pork bone protein extracts were hydrolyzed using proteinase K and papain, enzymes selected through computational proteolysis of pork type I collagen under the controlled conditions predicted by umami intensity-guided response surface analysis. Peptide sequences (GVNAMLRK, HWDRSNWF, PGRGCPGN, NLRDNYRF, PGWETYRK, GPGCKAGL, VAQWRKCL, GPTAANRM) in hydrolysates were virtually screened as potential umami peptides.

Identification of Novel Umami Peptides from Yeast Protein through Enzymatic, Sensory, and In Silico Approaches.

This study aimed to rapidly develop novel umami peptides using yeast protein as an alternative protein source. Yeast protein hydrolysates exhibiting pronounced umami intensity were produced using flavorzyme under optimum conditions determined via a sensory-guided response surface methodology. Six out of 2138 peptides predicted to possess umami taste by composite machine learning and assessed as nontoxic, nonallergenic, water-soluble, and stable using integrated bioinformatics were screened as potential umami peptides.

Characteristics of saltiness-enhancing peptides derived from yeast proteins and elucidation of their mechanism of action by molecular docking.

This study aimed to identify saltiness-enhancing peptides from yeast protein and elucidate their mechanisms by molecular docking. Yeast protein hydrolysates with optimal saltiness-enhancing effects were prepared under conditions determined using an orthogonal test. Ten saltiness-enhancing peptide candidates were screened using an integrated virtual screening strategy.

Virtual screening and characteristics of novel umami peptides from porcine type I collagen.

This study aimed to rapidly and precisely discover novel umami peptides from porcine type I collagen using virtual screening, sensory evaluation and molecular docking simulation. Porcine type I collagen was hydrolyzed in silico and six umami peptide candidates (CN, SM, CRD, GESMTDGF, MS, DGC) were shortlisted via umami taste, bioactivity, toxicity, allergenicity, solubility and stability predictions. The sensory evaluation confirmed that these peptides exhibited umami taste, with CRD, GESMTDGF and DGC displaying higher umami intensity and significant umami-enhancing effects in 0.

Exploring the effect of Lactiplantibacillus plantarum Lac 9-3 with high adhesion on refrigerated shrimp: Adhesion modeling and biopreservation evaluation.

Lactic acid bacteria (LAB) have recently become ideal candidates for developing food biopreservatives. Adhesion is critical for LAB to perform biocontrol functions in food processing and preservation. In this study, we innovatively proposed an effective adhesion evaluation model related to the surface properties of LAB to excavate a LAB strain with high adhesion on the surface of shrimp.

Enhancing the AI-2/LuxS quorum sensing system in Lactiplantibacillus plantarum: Effect on the elimination of biofilms grown on seafoods.

The biofilm clustered with putrefying microorganisms and seafood pathogens could cover the surface of aquatic products that pose a risk to cross-contaminating food products or even human health. Fighting biofilms triggers synchronous communication associated with microbial consortia to regulate their developmental processes, and the enhancement of the quorum sensing system in Lactiplantibacillus plantarum can serve as an updated starting point for antibiofilm-forming strategies. Our results showed that the exogenous 25 mM L-cysteine induced a significant strengthening in the AI-2/LuxS system of Lactiplantibacillus plantarum SS-128 along with a stronger bacteriostatic ability, resulting in an effective inhibition of biofilms formed by the simplified microbial consortia constructed by Vibrio parahaemolyticus and Shewanella putrefaciens grown on shrimp and squid surfaces.

The role of AI-2/LuxS system in biopreservation of fresh refrigerated shrimp: Enhancement in competitiveness of Lactiplantibacillus plantarum for nutrients.

Quorum sensing of lactic acid bacteria, mediated by the Autoinducer-2 (AI-2)/LuxS system, positively regulates antibacterial activity, which is an effective strategy for aquatic product preservation. This study revealed that AI-2/LuxS system regulates the nutritional competitiveness of LAB by facilitating membrane transport systems in preservation of vacuum-packaged refrigerated shrimp (VPRS), using Lactiplantibacillus plantarum SS-128 wild-type and the luxS mutant strain. In VPRS preservation, organisms that cause spoilage and total volatile basic nitrogen were significantly lower in the VPRS inoculated with L.

Amelioration of dextran sulfate sodium-induced colitis by autoinducer-2-deficient is mediated by anti-inflammatory effects and alleviation of dysbiosis of the gut microbiota.

Lactic acid bacteria (LAB) attenuate dextran sulfate sodium (DSS)-induced colitis in mice by restoring gut flora homeostasis and modulating the immune response. Because synchronous behavior can be controlled by autoinducer-2 (AI-2)/LuxS-mediated quorum sensing, the Caco-2 cell model and DSS-induced model in C57BL/6 mice were used to explore the unknown effects of these communications involving AI-2 among various intestinal symbiotic species. The results of the cell viability and lactate dehydrogenase leakage assays indicated that the tested strains (the wild-type strains and AI-2-deficient mutants) were characterized by equal cytoprotection from hydrogen peroxide-induced injury independently of AI-2.

AI-2/Lux-S Quorum Sensing of SS-128 Prolongs the Shelf Life of Shrimp (: From Myofibril Simulation to Practical Application.

Retarding the protein deterioration of shrimp during storage is important for maintaining its quality. SS-128 ( SS-128) is a biocontrol bacterium that can effectively maintain the fresh quality of food. This research establishes a myofibril simulation system and refrigerated control system to explore the impact of SS-128 on the quality and shelf life of refrigerated shrimp ().

Sous-vide cooking endows a better microstructure for hairtail (Trichiurus lepturus) than traditional cooking: Mechanisms of moisture migration.

Sous-vide cooking is a highly praised method used to cook muscle foods because of its desired effect of providing better sensory properties by maintaining texture. In this study, we further explored the effect of water on texture by revealing the mechanisms of moisture migration. Low field nuclear magnetic resonance (LF-NMR) showed that the nonflowing water in sous-vide cooking hairtail was 2.

in SS-128 Improves the Texture of Refrigerated : Mechanism Exploration Using a Proteomics Approach.

This study illustrated the texture changes of -inoculated during refrigerated storage with the exogenous addition of SS-128. The group inoculated with SS-128 had an improved texture compared with that inoculated with the -mutant group (Δ). Proteomics were conducted to analyze the protein alterations in and supernatant, respectively.

Combined Anti-Biofilm Enzymes Strengthen the Eradicate Effect of Biofilm: Mechanism on Expression and Application on Different Carriers.

is a human foodborne pathogen, and it can form a mature biofilm on food and food contact surfaces to enhance their resistance to antibacterial agents. In this study, the effect of anti-biofilm enzymes (combined lipase, cellulase and proteinase K) on the inhibition and eradication of pathogen biofilm was evaluated. The biofilm content of showed the highest level at the incubation time of 24 h, and the combined enzymes significantly inhibited the biofilm's development.

Dissecting of the AI-2/LuxS Mediated Growth Characteristics and Bacteriostatic Ability of SS-128 by Integration of Transcriptomics and Metabolomics.

could regulate certain physiological functions through the AI-2/LuxS-mediated quorum sensing (QS) system. To explore the regulation mechanism on the growth characteristics and bacteriostatic ability of SS-128, a mutant was constructed by a two-step homologous recombination. Compared with Δ/SS-128, the metabolites of SS-128 had stronger bacteriostatic ability.

Host-guest stoichiometry affects the physicochemical properties of beta-cyclodextrin/ferulic acid inclusion complexes and films.

An inclusion system of embedding ferulic acid into β-cyclodextrin (FACD) with different host-guest stoichiometries was prepared by a co-precipitation method. Then, the physicochemical properties and release kinetics of the FACD were evaluated. The results of thermal analysis, X-ray diffraction, scanning electron microscopy, and Fourier transform infrared spectroscopy (FTIR) proved the successful embedding of FA into the β-cyclodextrin matrix.

Effects of protein oxidation, cathepsins, and various freezing temperatures on the quality of superchilled sturgeon fillets.

Many aquatic products have been stored using superchilling technology, but rarely used for the storage of sturgeon fillets. In this study, we investigated the effects of protein oxidation, cathepsin, and various freezing temperatures on the quality of superchilled sturgeon fillets. Sensory evaluation results showed that the sensory attributes of superchilled (-3 °C) sturgeon fillets were acceptable three times longer (18 days) than samples stored at refrigeration temperatures (4 °C).

Chitosan/sodium tripolyphosphate nanoparticles as efficient vehicles for enhancing the cellular uptake of fish-derived peptide.

Methodology to enhance the intestinal absorption of peptides is an important challenge due to their easily degradation and poor permeability across the intestinal epithelium. In this study, the fish-derived peptide (DGDDGEAGKIG)-loaded chitosan (CS) nanoparticles (CS/PEP-NPs) were prepared and investigated in Caco-2 monolayer model. The results indicated zeta potential of CS/PEP-NPs increased with the increase in molecular weight of CS (10-50 kDa).

Improving 3-phenyllactic acid production of AB-1 by enhancing its quorum-sensing capacity.

3-Phenyllactic acid (PLA) is a novel and natural antimicrobial compound. However, the concentration of PLA produced by native microbes was rather low. To enhance the production of PLA of AB-1, the microcapsules of AB-1 cells with a high quorum-sensing capacity was established and investigated.

Complete genome sequence provides insights into the quorum sensing-related spoilage potential of Shewanella baltica 128 isolated from spoiled shrimp.

Shewanella baltica 128 is a specific spoilage organism (SSO) isolated from the refrigerated shrimp that results in shrimp spoilage. This study reported the complete genome sequencing of this strain, with the primary annotations associated with amino acid transport and metabolism (8.66%), indicating that S.

Cooperation of lactic acid bacteria regulated by the AI-2/LuxS system involve in the biopreservation of refrigerated shrimp.

Litopenaeus vannamei is an extremely perishable food because of rapid microbial growth and chemical degradation after harvesting. Biopreservation is a food preservation technology based on the addition of "positive" bacteria to kill or prevent the growth of undesirable microorganisms. In this study, the cooperation between lactic acid bacteria (LAB) strains (Lactobacillus plantarum AB-1 and Lactobacillus casei) regulated by the AI-2/LuxS was investigated in vitro and on shrimp.

AHLs-produced bacteria in refrigerated shrimp enhanced the growth and spoilage ability of .

is the predominant bacteria in spoiled shrimp (), however, the spoilage ability and the mechanism of is still unknown. can't produce the signal molecule of acyl-homoserine-lactones (AHLs), so the aim of this study was to investigate how wild type SA03 (WT SA03) eavesdrop exogenous AHLs to enhance its spoilage ability through LuxR receptor. The results indicated that spp.

A Novel Natural Influenza A H1N1 Virus Neuraminidase Inhibitory Peptide Derived from Cod Skin Hydrolysates and Its Antiviral Mechanism.

In this paper, a novel natural influenza A H1N1 virus neuraminidase (NA) inhibitory peptide derived from cod skin hydrolysates was purified and its antiviral mechanism was explored. From the hydrolysates, novel efficient NA-inhibitory peptides were purified by a sequential approach utilizing an ultrafiltration membrane (5000 Da), sephadex G-15 gel column and reverse-phase high-performance liquid chromatography (RP-HPLC). The amino acid sequence of the pure peptide was determined by electrospray ionization Fourier transform ion cyclotron resonance mass spectrometry (ESI-FTICR-MS) was PGEKGPSGEAGTAGPPGTPGPQGL, with a molecular weight of 2163 Da.

Biogenic Polyphosphate Nanoparticles from a Marine Cyanobacterium sp. PCC 7002: Production, Characterization, and Anti-Inflammatory Properties In Vitro.

Probiotic-derived polyphosphates have attracted interest as potential therapeutic agents to improve intestinal health. The current study discovered the intracellular accumulation of polyphosphates in a marine cyanobacterium sp. PCC 7002 as nano-sized granules.

Novel Natural Angiotensin Converting Enzyme (ACE)-Inhibitory Peptides Derived from Sea Cucumber-Modified Hydrolysates by Adding Exogenous Proline and a Study of Their Structure⁻Activity Relationship.

Natural angiotensin converting enzyme (ACE)-inhibitory peptides, which are derived from marine products, are useful as antihypertensive drugs. Nevertheless, the activities of these natural peptides are relatively low, which limits their applications. The aim of this study was to prepare efficient ACE-inhibitory peptides from sea cucumber-modified hydrolysates by adding exogenous proline according to a facile plastein reaction.