Untargeted screening and differential analysis of bioactive compounds in male and female silkworm (Bombyx mori) pupae through Orbitrap Exploris mass spectrometry.

Silkworm pupae are highly valuable as edible insects due to their nutritional and bioactive properties. Investigating the bioactive compounds within silkworm pupae can provide useful information for advanced processing and utilization of this resource. In this study, untargeted metabolomics analysis was employed to characterize the bioactive compounds present in silkworm pupae (Bombyx mori).

Real-time shrimp freshness detection by anthocyanin-enriched wheat gluten/gelatin electrospun nanofiber films.

Electrospun nanofiber films exhibited significant potential as food freshness indicators (FFI) due to their structural advantages. Herein, a novel electrospinning film based on wheat gluten (WG), gelatin, and anthocyanins was fabricated to detect the freshness of shrimp. Compared with pure WG, an adjusted ratio of the WG to gelatin (W16E9, 16:9) improved physicochemical properties, reducing viscosity from 3.

Characteristics of vhvp-2 gene distribution and diversity within the Vibrio causing translucent post-larvae disease (TPD).

Translucent post-larva vibriosis (V) in Penaeus vannamei, caused by the virulence factor Vibrio high virulent protein 2 (vhvp-2) gene, poses a significant threat to the shrimp aquaculture industry in China. This study conducted a comprehensive analysis of the vhvp-2 gene distribution and genetic diversity among Vibrio, which play a key role in the pathogenesis of translucent post-larvae disease (TPD). A total of 6281 Vibrio genomes from the NCBI database were screened, revealing the presence of the vhvp-2 gene in 26 strains, predominantly in V.

Collaborative Effect of Matrix Metalloproteinases on Type I Collagen Degradation and Muscle Softening in Sea Bass () during Cold Storage.

Matrix metalloproteinases (MMPs) play critical roles in the degradation of collagens, while their mechanism remains unclear. In the present study, the involvement of matrix metalloproteinases (MMPs) in collagen degradation of sea bass muscle during cold storage was explored. Immunohistochemical staining results showed significant degradation of type I collagen in the connective tissue of muscle endomysium during cold storage, thus affecting the muscle structural integrity and quality.

Complete genome sequence of LK-18 isolated from tail-rotted .

Isolated from tail-rotted , the pathogenic bacterium LK-18 features two circular chromosomes: chromosome I (2,895,335 bp) and chromosome II (1,175,190 bp). The genome includes 3,522 open reading frames, 100 tRNA genes, and 31 rRNA genes, and it harbors the cytolysin and chitinase genes.

Chitosan/polyvinyl alcohol food packaging incorporated with purple potato anthocyanins and nano-ZnO: Application on the preservation of hairtail (Trichiurus haumela) during chilled storage.

The objective of this work was to evaluate the potential application of chitosan/PVA food packaging films incorporating nano-ZnO and purple potato anthocyanins for preserving chilled hairtail pieces. The hairtail pieces were packaged with chitosan/PVA (CP) and chitosan/PVA/nano-ZnO/purple potato anthocyanins (CPZP), respectively, and Control named without any packaging. The changes in pH, total volatile basic nitrogen (TVB-N), total bacterial colony (TVC), thiobarbituric acid (TBA), color value, and sensory evaluation scores of hairtail pieces were periodically determined.

Ca-nano starch-lutein endowed 3D printed surimi with antioxidation and mutual reinforcing transmembrane transport mechanisms via hepg2 and caco-2 cells model.

To better enhance printing effects meanwhile casting functionality, antioxidation and absorption of bioactive component in printed Ca-nano starch (NS)-lutein (L)-surimi were investigated. Results shown that Ca-NS-L promoted surimi printability due to enhanced gel strength and denser structure. Mixing Ca-NS-L endowed printed surimi with antioxidation (DPPH, ABTS, hydroxyl radical, Fe reduction were 42 %, 79 %, 65 %, 0.

Comparison of lipid profiles of male and female silkworm (Bombyx mori) pupae through high-resolution mass spectrometry-based lipidomics and chemometrics.

Silkworm (Bombyx mori) pupae lipid profiles were analyzed using high-resolution mass spectrometry-based lipidomics. A total of 241 lipid molecular species were annotated with high confidence in male and female silkworm pupae. Triacylglycerol (TG), phosphoethanolamine (PE) and phosphocholine (PC) were the main lipid subclasses of silkworm pupae, accounting for 63, 41 and 38 lipid molecular species, respectively.

A review: Interactions between protein from blue foods and functional components in delivery systems: Function exertion and transmembrane transport by in vitro digestion/cells model.

Functional compounds (FCs) had some functions, which are affected easily by digestion and transmembrane transport leading to low absorption rates, such as lutein, quercetin, xylo-oligosaccharide. Protein from blue foods is a potential bioactive compound, which had higher bioavailability, especially for bioactive peptides (BBPs). The BBPs has great limitations, especially the variability under pepsin digestion.

Discrimination of three commercial tuna species through species-specific peptides: From high-resolution mass spectrometry discovery to MRM validation.

The risk of tuna adulteration is high driven by economic benefits. The authenticity of tuna is required to protect both consumers and tuna stocks. Given this, the study is designed to identify species-specific peptides for distinguishing three commercial tropical tuna species.

Differentiation of three commercial tuna species through GC-Q-TOF and UPLC-Q/Orbitrap mass spectrometry-based metabolomics and chemometrics.

Food fraud is common in the tuna industry because of the economic benefits involved. Ensuring the authenticity of tuna species is crucial for protecting both consumers and tuna stocks. In this study, GC-Q-TOF and UPLC-Q/Orbitrap mass spectrometry-based metabolomics were used to investigate the metabolite profiles of three commercial tuna species (skipjack tuna, bigeye tuna and yellowfin tuna).

The luxS deletion reduces the spoilage ability of Shewanella putrefaciens: An analysis focusing on quorum sensing and activated methyl cycle.

The luxS mutant strains of Shewanella putrefaciens (SHP) were constructed to investigate the regulations of gene luxS in spoilage ability. The potential regulations of AI-2 quorum sensing (QS) system and activated methyl cycle (AMC) were studied by analyzing the supplementation roles of key circulating substances mediated via luxS, including S-adenosylmethionine (SAM), S-adenosylhomocysteine (SAH), methionine (Met), homocysteine (Hcy) and 4,5-dihydroxy-2,3-pentanedione (DPD). Growth experiments revealed that the luxS deletion led to certain growth limitations of SHP, which were associated with culture medium and exogenous additives.

The highly stable indicator film incorporating roselle anthocyanin co-pigmented with oxalic acid: Preparation, characterization and freshness monitoring application.

A novel stable PVA/HPMC/roselle anthocyanin (RAE) indicator film co-pigmented with oxalic acid (OA) was prepared, its properties, application effects and stability enhancement mechanism were investigated correspondingly. The structural characterization revealed that more stable network was formed due to the co-pigmentation facilitated generation of molecular interactions. Meanwhile, the co-pigmentation improved film mechanical and hydrophobic properties compared to both PVA/HPMC/RAE newly prepared (PHRN) or stored (PHRS) film, expressing as higher tensile strength values (12.

Ionic strength-mediated protein and flavor studies on thermally processed hairtail pieces.

This study aimed to investigate the impact of different ionic strengths on the texture, protein, and flavor of thermally processed hairtail pieces. Incorporating salt ions into the heat treatment process had a positive impact on the quality of the cooked hairtail pieces. The pieces treated with 2 M NaCl showed superior texture and sensory scores.

The stable co-pigmented roselle anthocyanin active film extended shelf life of Penaeus vannamei better: Mechanism revealed by the TMT-labeled proteomic strategy.

In order to investigate the influences of modified RAE-based film on shrimp quality, the proteomic approach was performed to elucidate preservation mechanism. Results showed that the modified RAE-based film kept better shrimp quality compared with natural RAE-based film in terms of determined biochemical parameters and estimated shelf-life. Totally, 49 differentially abundance proteins (DAPs) were identified compared with shrimp without packaging.

Enhanced fresh-keeping capacity of printed surimi by Ca-nano starch-lutein and its nondestructive freshness monitoring based on 4D printed anthocyanin.

To solve undiscernible freshness changes of printed functional surimi while maintaining printed shape, 4D printable color-changing material were prepared. Firstly, based on results of printing properties and fresh-keeping of Ca-NS-L-surimi, it showed better printing effects (enhanced mechanical strength) and good preservation (inhibition of amino acids decomposition, bacterial growth). However, freshness changes of printed Ca-NS-L-surimi were not distinguished directly.

Effect of Ca on 3D printing accuracy and antioxidant efficacy of nano starch-lutein surimi: mechanical properties, chemical bonds and release rate.

Background: Nano starch-lutein (NS-L) can be used in three-dimensional (3D) printed functional surimi. However, the lutein release and printing effect are not ideal. The purpose of this study was to facilitate the function and printing properties of surimi by adding the combination of calcium ion (Ca ) and NS-L.

Effects of pH and NaCl on the Spatial Structure and Conformation of Myofibrillar Proteins and the Emulsion Gel System-Insights from Computational Molecular Dynamics on Myosin of Golden Pompano.

In this study, the effects of pH and NaCl concentrations on the structure of golden pompano myosin and emulsion gel were analyzed using SEM in combination with molecular dynamics simulations (MDS). The microscopic morphology and spatial structure of myosin were investigated at different pH (3.0, 7.

Effects of environmental pH on protein properties and flavor factors of hairtail (Trichiurus haumela) in thermal processing.

The flavor and texture of hairtail (Trichiurus haumela) products easily change depending on the processing conditions including the programed temperature, environmental pH, and so on. In the present study, we aimed to explore the differences in the overall texture and flavor of hairtail under heat treatment with varied environmental pH. The results indicated that the secondary structure of the myofibrillar protein in thermal processed hairtail meat presented a transformation from α-helix to β-sheet structure with the decrease of solution pH.

Improved thermal stability of roselle anthocyanin by co-pigmented with oxalic acid: Preparation, characterization and enhancement mechanism.

The enhancement effects of co-pigmentation on thermal stability of roselle anthocyanin extract (RAE) were investigated. The introduction of organic acids maintained color stability of RAE, and RAE co-pigmented with oxalic acid (OA) presented less color fading rates (19.46 ± 0.

Relationships of Matrix Metalloproteinase 1 and a Tissue Inhibitor of Metalloproteinase to Collagen Metabolism in .

In response to physical, chemical, and/or biological stimuli, considerable tissue self-degradation occurs in abalone, causing severe post-harvest quality loss. During this process, the extracellular matrix (ECM) is greatly degraded by endogenous proteases. The main component of the ECM is collagen, primarily type I collagen.

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.