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Hydrodynamic cavitation induced fabrication of soy protein isolate-polyphenol complexes: Structural and functional properties.
Curr Res Food Sci
January 2025
School of Biological and Chemical Engineering, Guangxi University of Science and Technology, Guangxi Key Laboratory of Green Processing of Sugar Resources, Key Laboratory for Processing of Sugar Resources of Guangxi Higher Education Institutes, Liuzhou, 545006, China.
The combination of polyphenols and protein can improve the functional characteristics of protein. How to effectively promote the binding of polyphenols to protein is still a difficult topic. In this study, hydrodynamic cavitation (HC) was used to induce the fabrication of complexes between soy protein isolate (SPI) and different polyphenols (tannic acid (TA), chlorogenic acid (CGA), ferulic acid (FA), caffeic acid (CA), and gallic acid (GA)).
View Article and Find Full Text PDFClinical efficacy and safety evaluation of traditional Chinese medicine for nourishing yin and Replenishing qi in combination with PD-1/PD-L1 inhibitors in the treatment of NSCLC patients: a meta-analysis.
Toxicol Res (Camb)
February 2025
Respiratory Medicine, The First Affiliated Hospital of Guizhou University of Traditional Chinese Medicine, 71 Baoshan North Road, Yunyan District, Guiyang Guizhou 550001, China.
To examine the therapeutic effectiveness and safety of traditional Chinese medicine in conjunction with PD-1/PD-L1 inhibitors for nourishing yin and replenishing qi in patients with non-small cell lung cancer. A systematic search was conducted across seven electronic databases, namely PubMed, Cochrane Library, Excerpt Medica Database, Web of Science, Chinese Biomedical Literature Database, China National Knowledge Infrastructure, and Wan-fang Database, to identify eligible studies from 2,000 to 2,023. This study includes a total of 14 randomized controlled clinical trials, with 514 patients in the TCM combo therapy group and 506 patients in the control group.
View Article and Find Full Text PDFStructure Characterization of a Disordered Peptide Using In-Droplet Hydrogen/Deuterium Exchange Mass Spectrometry and Molecular Dynamics.
ACS Phys Chem Au
January 2025
Department of Chemistry, West Virginia University, Morgantown, West Virginia 26506, United States.
In-droplet hydrogen/deuterium exchange (HDX)-mass spectrometry (MS) experiments have been conducted for peptides of highly varied conformational type. A new model is presented that combines the use of protection factors (PF) from molecular dynamics (MD) simulations with intrinsic HDX rates ( ) to obtain a structure-to-reactivity calibration curve. Using the model, the relationship of peptide structural flexibility and HDX reactivity for different peptides is elucidated.
View Article and Find Full Text PDFValorization of raw papaya () and citrus peels for development of antimicrobial and biodegradable edible film.
Food Chem X
January 2025
Department of Botany, University of Lucknow, Lucknow 226007, Uttar Pradesh, India.
Most of the food packaging materials used in the market are petroleum-based plastics; such materials are neither biodegradable nor environmentally friendly and require years to decompose. To overcome these problems, biodegradable and edible materials are encouraged to be used because such materials degrade quickly due to the actions of bacteria, fungi, and other environmental effects. The present study examined that starch can be effectively used as raw material to develop biodegradable, edible films.
View Article and Find Full Text PDFChanges in flavor profile of sauce-flavor baijiu: Perceptual interactions between 1-propanol and aroma compounds.
Food Chem X
January 2025
School of Biotechnology and Key Laboratory of Industrial Biotechnology of Ministry of Education, Jiangnan University, Wuxi 214122, PR China.
1-Propanol is an important aroma compound in sauce-flavor Baijiu. However, the mechanism by which it affects the aroma of sauce-flavor Baijiu has not been fully investigated. In this study, an instrumental and perceptual analysis was employed to assess the impact of 1-propanol on the flavor and volatile compounds in sauce-flavor Baijiu.
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