3D-printed ultra-sensitive strain sensors using biogels prepared from fish gelatin and gellan gum.

The long-term sustainable development of flexible electronic devices is limited by a reliance on synthetic polymers that pose dangers for humans and potentially severe ecological problems, as well as a reliance on conventional processing methods. This work aims to exploit 3D printing to develop natural biogels composed of fish gelatin and high acyl gellan gum for use as flexible sensors. The electrical conductivity and mechanical strength were remarkably enhanced through the environmentally friendly enzyme (transglutaminase) cross-linking and non-toxic ethanol modification treatment, which allows the development of 3D printed sensors for temperature, strain, and stress sensors.

Blending polysaccharides from three edible mushrooms represents a promising approach for augmenting their anti-oxidant and anti-fatigue activities.

It has been well documented that a number of polysaccharides with potent free-radical scavenging capability possess notable anti-fatigue activity. Interestingly, recent evidence also suggested mixed polysaccharides derived from multiple sources may yield augmented bioactivities compared to the polysaccharides from a single source. Therefore, in the current study, we investigated the anti-oxidant and anti-fatigue activities of a blend of polysaccharides isolated from three mushrooms.

Physicochemical characteristics and metabolite composition of fish sauce made from large yellow croaker roe enzymatic hydrolysates based on three fermentation temperatures.

Large yellow croaker roes were used to make fish sauce using enzymolysis method, and the impact of different fermentation temperatures (25, 32 and 40 °C) on the physicochemical characteristics and metabolite composition was revealed. Results indicated that compared with 25 and 32 °C, the higher contents of total acidity, amino nitrogen, total soluble nitrogen, and the deepening of the nonenzymatic browning degree of fish sauce fermented at 40 °C were obtained. The total volatile basic nitrogen content at 40 °C was lower than 32 °C.

Preparation and Efficacy Evaluation of Antihyperuricemic Peptides from Marine Sources.

Marine-derived foods, often called blue foods, are promising sustainable alternatives to conventional food sources owing to their abundant amino acids and high protein content. Current treatments for hyperuricemia, a chronic condition attributed to purine metabolism disorders, are associated with various side effects. Novel peptide xanthine oxidase inhibitors have been discovered in the hydrolyzed products of marine fish and invertebrate proteins, which have demonstrated promising therapeutic potential by reducing uric acid levels in vitro and in vivo.

Spatial Metabolomics Reveals the Effects of Dietary Capsaicin Intervention on Interscapular Adipose Tissue Metabolome in Mice.

Capsaicin is a polyphenol with a well-known anti-obesity potential, which could activate brown adipose tissue and promote the browning of white adipose tissue. Indeed, conventional proteomics have been used to investigate the browning effects of capsaicin on adipose tissue. However, the existence of a layer of white adipose tissue above the interscapular brown adipose tissue poses a great challenge to obtain intact interscapular brown adipose tissue without including adjacent white adipose tissue.

In vitro digestion of glycoproteins from Porphyra haitanensis: Effects on structure, hypoglycemic activity, and fermentation characteristics.

This study was to investigate the fundamental composition and structure, hypoglycemic activity and fermentation characteristics of Porphyra haitanensis glycoprotein (PG) following in vitro simulate gastrointestinal digestion. After in vitro digestion, PG was degraded into peptides, amino acids, and reducing sugars, and the digested PG structure evolved into functional aggregates that were more favorable for regulating intestinal flora. Such aggregated structure might inhibit the accessibility of digestive enzymes and significantly enhanced its hypoglycemic activity.

Enhanced Gelation Properties and Saltiness Perception of Low-Salt Surimi Gel with Psyllium Husk Powder.

Reducing salt intake is an effective strategy for preventing and managing hypertension and cardiovascular diseases. In this study, psyllium husk powder (PHP) was incorporated into surimi to address the challenges of diminished saltiness and texture in low-salt surimi products. PHP promoted the conversion of α-helix structures into β-sheet and strengthening intermolecular interactions, such as ionic bonds, hydrogen bonds, hydrophobic interactions, and disulfide bonds.

Food additives as photosensitizers: A systematic review and narrative synthesis.

Photosensitizers are the key molecules determining the efficacy of anti-microbial photodynamic inactivation. However, photosensitizers for clinical use frequently fail to satisfy safety standards required by the food industry. A variety of strategies could be employed to address these issues i.

Tailoring structural and mechanical properties of konjac glucomannan/curdlan composite hydrogels by freeze-thaw treatment.

To improve the gelling properties of konjac glucomannan/curdlan (KGM/CUD) composite hydrogels, KGM/CUD composite hydrogels were treated by freeze-thawing. Herein, we focus on the effects of freeze-thaw cycles, freezing temperature, and freezing time on the structural and mechanical properties of KGM/CUD composite hydrogels. SEM and SAXS results showed that ice crystals generated by freezing extruded the molecular chains and increased the cross-linking density between molecular chains, which resulted in a denser gel microstructure.

Pressure-controlled steam explosion as pretreatment for efficient extraction of Tremella fuciformis polysaccharide: Structure and bioactivity.

Tremella fuciformis (TF) is a mushroom with rich nutritional and medicinal value. This study aimed to develop an efficient extraction technique for TF polysaccharide (TFP) to enhance its health benefits. TF was subjected to steam explosion (SE) pretreatment at 0.

Bioactive Peptides from Marine Organisms.

Marine organisms represent promising bioactive peptide resources with diverse biological activities such as antioxidant, antimicrobial, antihypertensive, anti-fatigue, and immunoregulatory activities. Despite many studies on marine bioactive peptides, there is a dearth of comprehensive review articles on the emerging trends that encompass the production techniques and the biological applications of marine bioactive peptides. In this review, we summarize the major research and findings related to marine bioactive peptides, encompassing aspects of their production, purification, biological activities, nanotechnology-based strategies, and their potential applications.

Comparison of Different Deodorizing Treatments on the Flavor of Paddy Field Carp, Analyzed by the E-Nose, E-Tongue and Gas Chromatography-Ion Mobility Spectrometry.

Changes in the flavor and taste profiles of Paddy Field Carp after deodorization with perilla juice (PJ), cooking wine (CW) and a mixture of the two (PJ-CW) were analyzed using the E-nose, E-tongue, gas chromatography-ion mobility spectrometry (GC-IMS), free amino acid analysis and taste nucleotide analysis. The E-nose and E-tongue revealed that deodorization reduced the content of sulfur-containing compounds, enhanced umami, bitterness, sourness and astringency, and decreased saltiness. PCA and OPLS-DA analysis successfully distinguished between the effects of the treatments.

Insight into the effects of large yellow croaker roe (Larimichthys Crocea) phospholipids on the conformational and functional properties of pork myofibrillar protein.

The large yellow croaker roe phospholipids (LYPLs), rich in polyunsaturated fatty acids, is a potential phospholipid additive for meat products. In this work, the effects of LYPLs on the structural and functional properties of myofibrillar protein (MP) were determined, and compared with egg yolk phospholipids (EYPLs) and soybean phospholipids (SBPLs). The results revealed that LYPLs, similar to SBPLs and EYPLs, induced a transformation in the secondary structure of MP from α-helix to β-sheets and random coils, while also inhibited the formation of carbonyl and disulfide bonds within MP.

Effect of konjac glucomannan-based preservation pads on quality changes in refrigerated large yellow croaker (Pseudosciaena crocea).

The purpose of this study was to evaluate the preservation effects of konjac glucomannan (KGM)/oregano essential oil (OEO) Pickering emulsion-based pads (K/OPE pads) on large yellow croaker (Pseudosciaena crocea) fillets stored at 4 °C. The K/OPE pads were fabricated using a freeze-drying technique. The homogeneous distribution of the OEO Pickering emulsions in the KGM matrix was observed using scanning electron microscopy.

Effects of steam explosion pretreatment on the digestive properties and gut microbiota of Laminaria japonica polysaccharide.

Background: Laminaria japonica polysaccharide, which is an important bioactive substance of Laminaria japonica with anti-inflammatory and antioxidant effects. In this study, the molecular weight, functional groups and surface morphology were investigated to evaluate the digestive properties of Laminaria japonica polysaccharide before and after steam explosion.

Results: The results indicated that the Laminaria japonica polysaccharide entered the large intestine to be utilized by the gut microbiota after passing through the oral, gastric and small intestinal.

glycoprotein regulates glucose homeostasis: targeting the liver.

In this study, we investigated the effects of glycoprotein (PG)-mediated regulation of on liver glucose metabolism in hyperglycemic mouse models, and sought to establish the underlying mechanism, as determined by the changes in liver gene expression and metabolic profiles. The results showed that 30-300 mg kg PG upregulated the expression of the liver genes , , , , , , and downregulated the expression of , , and , in a concentration-dependent manner. 300 mg kg PG downregulated the concentrations of glucose-related metabolites in the liver, but upregulated lactic acid, 2-aminoacetic acid, and glucose-1-phosphate concentrations.

Study on the interaction mechanism between (-)-epigallocatechin-3-gallate and myoglobin: Multi-spectroscopies and molecular simulation.

(-)-Epigallocatechin-3-gallate (EGCG) is remarkably efficacious in inhibiting the browning of red meat. We therefore propose a hypothesis that EGCG forms complexes with myoglobin, thereby stabilizing its structure and thus preventing browning. This study investigated the interaction mechanism between EGCG and myoglobin.

Influence mechanisms of linoleic acid and oleic acid on the gel properties of egg yolk protein.

Background: Gel property is among the crucial functional properties of egg yolk (EY), which determines the texture and flavor of EY products. In the present study, the effects of two unsaturated fatty acids [monounsaturated fatty acid oleic acid (OA) and diunsaturated fatty acid linoleic acid (LA)] on the gel properties of EY protein were investigated.

Results: Compared with the blank group, the addition of LA and OA (10-50 g kg) improved the gel hardness (from 270.

Pressure-dominated steam explosion for modifying textured soy proteins: Structure and in vitro digestion kinetics.

Textured Soy Proteins (TSPs) have been employed as building blocks in various food processes, but their availability remains limited. In this research, influence of Steam Explosion (SE) with pressure ranges (0, 0.5, 1.

Changes in the chemical properties and metabolite profiling of fish sauce prepared from underutilized large yellow croaker roes during fermentation at different temperatures.

Fish sauce is a popular aquatic condiment with unique flavor. In this study, the changes in the chemical properties and metabolite profiling of fish sauce from large yellow croaker roes during fermentation at different temperatures were revealed. The results found that the contents of total acid, amino acid nitrogen, total soluble nitrogen and soluble salt-free solids of fish sauce fermented at 40 °C were higher than those in other temperatures groups (25 °C and 32 °C), while the contents of total volatile basic nitrogen were lower than other temperatures.

Quality properties of fish ball with abalone and its relationship with sensory properties.

In this work, whiteness, water-holding capacity, gel strength, textural profile analysis were performed to examine the quality of fish balls with abalone (FBA). In addition, a correlation between quality and sensory properties was established. The addition of abalone significantly increased the water holding capacity, gel strength and textural properties of FBA, and decreased their whiteness, the best overall quality was achieved at 9 % w/w abalone addition.

Enhanced stabilization of multifunctional phenolic acids-grafted chitin nanofibers for Pickering emulsions.

The objective of this study was to develop novel functional stabilizers for Pickering emulsions using phenolic acids-grafted chitin nanofibers (phenolic acids-g-ChNF), which were fabricated by grafting ferulic acid (FA), sinapic acid (SA) and caffeic acid (CA) onto ChNF via free radical-mediated method. The Fourier transform infrared spectrum and Proton nuclear magnetic resonance showed that graft copolymerization occurred between the amino groups of ChNF and the carbonyl of the phenolic acids. Further, it was revealed that CA-g-ChNF and SA-g-ChNF possessed stronger antioxidant and antibacterial properties than the original ChNF and FA-g-ChNF.

A novel exopolysaccharide from FAFU821: Structural characterization and cryoprotective activity.

Exopolysaccharides produced by has attracted increasing attention owing to their biological activity. Here, a strain was isolated from the home-made fermented octopus, which was identified as FAFU821. In addition, the polysaccharide were isolated and purified by cellulose DE-52 column and Sephadex G-100 column, and named EPS821-1.

Polysaccharide Combined with Bb-12 Attenuates Aging-Related Oxidative Stress and Restores Gut Microbiota.

The objective of this study was to examine the impacts of the combing of polysaccharides (AAPS) with Bb-12 (Bb-12) on antioxidant activity, anti-aging properties, and modulation of gut microbiota. The results demonstrated that the AAPS and Bb-12 complex significantly increased the average lifespan of male and female under natural aging conditions ( < 0.05), with an improvement of 8.

Lesson learned from COVID-19 pandemic for the future of food industry.

With WHO announcing COVID-19 no longer as a public health emergency of international concern (PHEIC) on May 5, 2023, coupled with the fact that the majority of the countries of the world have dropped strict city lockdown or border closure, this perhaps signals the end of the COVID-19 crisis caused by the SARS-CoV-2 virus. However, the COVID-19 pandemic has resulted in far-reaching effects affecting nearly every aspect of our lives and society. Notably, the food industry including agriculture, food manufacturers, food logistics, distributors and retailers have all felt the profound impact and had experienced significant stress during the pandemic.