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学者姓名：蔡茜茜
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Abstract ：
The influence of epigallocatechin gallate (EGCG) on the physicochemical–rheological properties of silver carp surimi gel was investigated. The gel strength, texture, water-holding capacity (WHC), dynamic distribution of water, and rheological properties of surimi gels added with different levels (0, 0.02, 0.04, 0.06, 0.08, and 0.1%) of EGCG were measured. The results showed that with the increase of EGCG content, the gel strength, hardness, WHC, and immobilized water contents of surimi gels showed a trend of first increasing and then decreasing, and EGCG 0.02% and EGCG 0.04% showed better gel performance as compared with the control. EGCG 0.02% had the highest gel strength (406.62 g·cm), hardness (356.67 g), WHC (64.37%), and immobilized water contents (98.958%). The gel performance decreased significantly when the amounts of EGCG were higher than 0.06%. The viscosity, G′, and G″ of the rheological properties also showed the same trends. The chemical interaction of surimi gels, secondary structure of myofibrillar protein (MP), and molecular docking results of EGCG and silver carp myosin showed that EGCG mainly affected the structure and aggregation behavior of silver carp myosin through non-covalent interactions such as those of hydrogen bonds, hydrophobic interactions, and electrostatic interactions. The microstructures of EGCG 0.02% and EGCG 0.04% were compact and homogeneous, and had better gel formation ability. The lower concentrations of EGCG formed a large number of chemical interactions such as those of disulfide bonds and hydrophobic interactions inside the surimi gels by proper cross-linking with MP, and also increased the ordered β-sheet structure of MP, which facilitated the formation of the compact three-dimensional network gel. © 2024 by the authors.
Keyword ：
EGCG EGCG gel properties gel properties molecular docking molecular docking rheological properties rheological properties surimi surimi
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| GB/T 7714 | Zhou, F. , Jiang, W. , Tian, H. et al. Influence of EGCG (Epigallocatechin Gallate) on Physicochemical–Rheological Properties of Surimi Gel and Mechanism Based on Molecular Docking [J]. | Foods , 2024 , 13 (15) . |
| MLA | Zhou, F. et al. "Influence of EGCG (Epigallocatechin Gallate) on Physicochemical–Rheological Properties of Surimi Gel and Mechanism Based on Molecular Docking" . | Foods 13 . 15 (2024) . |
| APA | Zhou, F. , Jiang, W. , Tian, H. , Wang, L. , Zhu, J. , Luo, W. et al. Influence of EGCG (Epigallocatechin Gallate) on Physicochemical–Rheological Properties of Surimi Gel and Mechanism Based on Molecular Docking . | Foods , 2024 , 13 (15) . |
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Fatigue is a common health issue in today's society worldwide. Finding anti-fatigue functional substances seems warranted to alleviate fatigue-related issues. The Lateolabrax japonicus peptides (LPH) obtained via enzymatic hydrolysis were identified being rich in Glu, Gly, and hydrophobic amino acids, which exhibited antioxidant properties. However, other biological functions of LPH have yet to be reported. This study main goal was to investigate the anti-fatigue effects of LPH via a fatigue mice model, and further to elucidate its underlying mechanism using in vivo assay. The results indicated that LPH exhibited strong antioxidant activity and stability in vitro. Meanwhile, LPH significantly extended the swimming time of mice, while also decreasing fatigue marker levels (LA, BUN, CK, and MDA) in serum concurrently by increased levels of antioxidant enzymes, blood glucose, and Na+-K+-ATPase. Histopathological examination revealed that LPH effectively improved tissue damage caused by fatigue. Mechanistically, LPH upregulated the gene and protein expression of Nrf2 and AMPK, indicating its regulatory role in Keap1/Nrf2 and AMPK/SIRT1/PGC-1 alpha/NRF1 signaling pathways. Furthermore, the study demonstrated that LPH could modulate the abundance and balance of fatigue-related gut microbiota (Butyricimonas, Helicobacter, Monoglobus, and Turicibacter). In summary, these findings indicated that LPH exerted its anti-fatigue effect by improving energy metabolism and reducing oxidative stress, suggesting its potential as a promising functional anti-fatigue nutraceutical in food industry.
Keyword ：
Anti -fatigue Anti -fatigue Antioxidant Antioxidant Gut microbiota Gut microbiota Lateolabrax japonicus Lateolabrax japonicus Oxidative stress Oxidative stress Peptides Peptides
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| GB/T 7714 | Li, Chen , Li, Lichan , Cheng, Jing et al. Anti-fatigue effect of Lateolabrax japonicus peptides in mice and the underlying action mechanism via in vitro and in vivo assays [J]. | FOOD BIOSCIENCE , 2024 , 58 . |
| MLA | Li, Chen et al. "Anti-fatigue effect of Lateolabrax japonicus peptides in mice and the underlying action mechanism via in vitro and in vivo assays" . | FOOD BIOSCIENCE 58 (2024) . |
| APA | Li, Chen , Li, Lichan , Cheng, Jing , Chen, Xu , Yuan, Yi , Farag, Mohamed A. et al. Anti-fatigue effect of Lateolabrax japonicus peptides in mice and the underlying action mechanism via in vitro and in vivo assays . | FOOD BIOSCIENCE , 2024 , 58 . |
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3D printing is an additive manufacturing technology that locates constructed models with computer-controlled printing equipment. To achieve high-quality printing, the requirements on rheological properties of raw materials are extremely restrictive. Given the special structure and high modifiability under external physicochemical factors, the rheological properties of proteins can be easily adjusted to suitable properties for 3D printing. Although protein has great potential as a printing material, there are many challenges in the actual printing process. This review summarizes the technical considerations for protein-based ink 3D printing. The physicochemical factors used to enhance the printing adaptability of protein inks are discussed. The post-processing methods for improving the quality of 3D structures are described, and the application and problems of fourth dimension (4D) printing are illustrated. The prospects of 3D printing in protein manufacturing are presented to support its application in food and cultured meat. The native structure and physicochemical factors of proteins are closely related to their rheological properties, which directly link with their adaptability for 3D printing. Printing parameters include extrusion pressure, printing speed, printing temperature, nozzle diameter, filling mode, and density, which significantly affect the precision and stability of the 3D structure. Post-processing can improve the stability and quality of 3D structures. 4D design can enrich the sensory quality of the structure. 3D-printed protein products can meet consumer needs for nutritional or cultured meat alternatives.
Keyword ：
printability printability protein protein quality quality rheological properties rheological properties
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| GB/T 7714 | Tian, Han , Wu, Jiajie , Hu, Yanyu et al. Recent advances on enhancing 3D printing quality of protein-based inks: A review [J]. | COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY , 2024 , 23 (3) . |
| MLA | Tian, Han et al. "Recent advances on enhancing 3D printing quality of protein-based inks: A review" . | COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY 23 . 3 (2024) . |
| APA | Tian, Han , Wu, Jiajie , Hu, Yanyu , Chen, Xu , Cai, Xixi , Wen, Yaxin et al. Recent advances on enhancing 3D printing quality of protein-based inks: A review . | COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY , 2024 , 23 (3) . |
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皮蛋是我国独创的一种传统食品，由于其具有独特的色、香、味，同时具有清热、泻火、消炎的作用，引起了研究者的广泛关注。金属化合物、碱浓度和温度等在皮蛋凝胶的形成中起着至关重要的作用。尽管皮蛋的相关研究已经出现很多，但关于皮蛋凝胶及风味形貌形成机制的系统总结还很缺乏。本文针对金属化合物对碱液的调控机制、凝胶、色泽、风味形貌以及松花形成的机制展开了系统全面的综述，旨在为皮蛋的生产加工和产品开发提供理论支持。
Keyword ：
松花 松花 皮蛋凝胶 皮蛋凝胶 色泽 色泽 金属离子 金属离子 风味 风味
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| GB/T 7714 | 程静 , 李丽婵 , 陈旭 et al. 皮蛋加工过程中凝胶及风味形成机制 [J]. | 食品工业科技 , 2024 : 357-366 . |
| MLA | 程静 et al. "皮蛋加工过程中凝胶及风味形成机制" . | 食品工业科技 (2024) : 357-366 . |
| APA | 程静 , 李丽婵 , 陈旭 , 蔡茜茜 , 余劼 , 余立扬 et al. 皮蛋加工过程中凝胶及风味形成机制 . | 食品工业科技 , 2024 , 357-366 . |
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目的:提高鲢鱼糜体系3D打印性能及凝胶特性。方法:通过优化3D打印参数，将3D打印过程与材料流变性质及3D打印性能关联起来。探究氯化钠添加量对鲢鱼糜的流变性能、3D打印性能、凝胶强度、水分特性以及微观结构的影响。结果:氯化钠的加入以剂量依赖的方式降低了鲢鱼糜的耗散模量，但能显著提高材料的剪切恢复性能，还可以降低鱼糜体系的蒸煮损失，提高鱼糜体系的持水性。当氯化钠添加量为2.5%时，鲢鱼糜具有最佳凝胶强度和最为致密的微观结构。结论:添加适量氯化钠可提高鱼糜产品的3D打印性能和凝胶特性。
Keyword ：
3D打印 3D打印 凝胶 凝胶 氯化钠 氯化钠 流变 流变 鱼糜 鱼糜
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| GB/T 7714 | 张志超 , 陈旭 , 汪少芸 et al. 氯化钠对鲢鱼糜体系3D打印性能及凝胶特性的影响 [J]. | 食品与机械 , 2024 , 40 (04) : 1-6,46 . |
| MLA | 张志超 et al. "氯化钠对鲢鱼糜体系3D打印性能及凝胶特性的影响" . | 食品与机械 40 . 04 (2024) : 1-6,46 . |
| APA | 张志超 , 陈旭 , 汪少芸 , 蔡茜茜 . 氯化钠对鲢鱼糜体系3D打印性能及凝胶特性的影响 . | 食品与机械 , 2024 , 40 (04) , 1-6,46 . |
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Freezing technology is important for the long-term preservation of aquatic products such as surimi. However, mechanical damage caused by ice crystals would lead to quality deterioration. Abalone viscera glycopeptide (AVGP) complex was prepared by hydrolysis technology, which exhibited ice recrystallization ability and antioxidant activity. Moreover, effects of AVGP on Ca2+-ATPase activity, total sulfhydryl content, secondary structure of myofibrillar protein (MP), rheological properties, and gel properties of surimi frozen were investigated. Results showed that surimi treated with AVGP could improve the gel strength and rheological properties of surimi, reduce the gel ice crystal holes, and improve the degradation of gel matrix caused by freeze-thaw. AVGP can significantly inhibit the decrease of Ca2+-ATPase activity and total sulfhydryl group content. When the addition of AVGP exceeded 4% (w/w), its freezing protection effect on MP was better than that of commercial antifreeze agents. Moreover, the alpha-helix and beta-fold contents in the 4% AVGP group were significantly higher than those in the control group, indicating that the addition of an appropriate amount of AVGP can protect the secondary structure of MP. Therefore, AVGP could serve as a new food ingredient with antifreeze and antioxidant functions for frozen surimi. The prepared novel glycopeptide complex obtained from abalone viscera had recrystallization inhibition activity and antioxidant activity in vitro and had good low-temperature protection activity in freezing storage of surimi. image
Keyword ：
cryoprotective mechanism cryoprotective mechanism frozen storage frozen storage ice crystals ice crystals myofibrillar protein myofibrillar protein surimi surimi
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| GB/T 7714 | Chen, Xu , Yu, Luhan , Wu, Jinhong et al. Cryoprotective effect of glycopeptide complex from abalone viscera on frozen surimi and its underlying mechanism [J]. | FOOD FRONTIERS , 2024 . |
| MLA | Chen, Xu et al. "Cryoprotective effect of glycopeptide complex from abalone viscera on frozen surimi and its underlying mechanism" . | FOOD FRONTIERS (2024) . |
| APA | Chen, Xu , Yu, Luhan , Wu, Jinhong , Huang, Jianlian , Cai, Xixi , Wang, Shaoyun . Cryoprotective effect of glycopeptide complex from abalone viscera on frozen surimi and its underlying mechanism . | FOOD FRONTIERS , 2024 . |
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Antifreeze peptide (AFP) including in frozen protein ink is an inevitable trend because AFP can make protein ink suitable for 3D printing after freezing. AFP-based surimi ink (ASI) was firstly investigated, and the AFP significantly enhanced 3D printability of frozen surimi ink. The rheological and textural results of ASI show that the τ0, K, and n values are 321.14 Pa, 2.2259 × 105 Pa·sn, and 0.19, respectively, and the rupture strength of the 3D structure is up to 217.67 g. Circular dichroism, intermolecular force, and differential scanning calorimeter show ASI has more undenatured protein after freezing when compared that surimi ink (SI), which was denatured, and the α-helix changed to a β-sheet due to the destruction of hydrogen bonds and the exposure of hydrophobic groups. The water distribution, water holding capacity, and microstructure indicate that ASI effectively binds free water after freezing, while SI has weak water binding capacity and a large amount of free water is formed. ASI is suitable for 3D printing, and can print up to 40.0 mm hollow isolation column and 50.0 mm high Wuba which is not possible with SI. The application of AFP provides guidance for 3D printing frozen protein ink in food industry. © 2024 Elsevier B.V.
Keyword ：
3D printing 3D printing Antifreeze peptide Antifreeze peptide Frozen protein ink Frozen protein ink Moisture distribution Moisture distribution Secondary structure Secondary structure
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| GB/T 7714 | Tian, H. , Chen, X. , Wu, J. et al. Nondestructive frozen protein ink: Antifreeze mechanism, processability, and application in 3D printing [J]. | International Journal of Biological Macromolecules , 2024 , 277 . |
| MLA | Tian, H. et al. "Nondestructive frozen protein ink: Antifreeze mechanism, processability, and application in 3D printing" . | International Journal of Biological Macromolecules 277 (2024) . |
| APA | Tian, H. , Chen, X. , Wu, J. , Huang, J. , Cai, X. , Wang, S. . Nondestructive frozen protein ink: Antifreeze mechanism, processability, and application in 3D printing . | International Journal of Biological Macromolecules , 2024 , 277 . |
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该文建立黄鱼（大黄鱼、小黄鱼）鱼源性成分鉴别方法，针对大黄鱼、小黄鱼线粒体细胞色素b(Cyt b)保守序列，设计引物和Taqman荧光探针，优化反应体系与参数，分别建立了多重实时荧光定量聚合酶链式反应（polymerase chain reaction,PCR）检测方法和微滴式数字PCR检测方法。两种方法均能有效识别大小黄鱼鱼源性成分，所建立的多重实时荧光定量PCR检测方法不仅同时检测大、小黄鱼目标基因片段，而且通过监测内参基因扩增情况判断核酸提取效果。数字PCR检测法可以直接显示扩增体系中阴性、阳性微滴的数量，在作出定性的同时，有助于了解样本中各组分组成比例情况。
Keyword ：
大黄鱼 大黄鱼 实时荧光定量PCR 实时荧光定量PCR 小黄鱼 小黄鱼 数字PCR 数字PCR 鉴别 鉴别
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| GB/T 7714 | 邵彪 , 陈旭 , 蔡茜茜 et al. 黄鱼鱼源性成分鉴别方法的建立 [J]. | 食品研究与开发 , 2024 , 45 (14) : 142-147 . |
| MLA | 邵彪 et al. "黄鱼鱼源性成分鉴别方法的建立" . | 食品研究与开发 45 . 14 (2024) : 142-147 . |
| APA | 邵彪 , 陈旭 , 蔡茜茜 , 高利亭 , 徐陈红 , 张霞 et al. 黄鱼鱼源性成分鉴别方法的建立 . | 食品研究与开发 , 2024 , 45 (14) , 142-147 . |
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Peptide self-assembly, due to its diverse supramolecular nanostructures, excellent biocompatibility, and bright application prospects, has received wide interest from researchers in the fields of biomedicine and green life technology and the food industry. Driven by thermodynamics and regulated by dynamics, peptides spontaneously assemble into supramolecular structures with different functional properties. According to the functional properties derived from peptide self-assembly, applications and development directions in foods can be found and explored. Therefore, in this review, the regulatory mechanism is elucidated from the perspective of self-assembly thermodynamics and dynamics, and the functional properties and application progress of peptide self-assembly in foods are summarized, with a view to more adaptive application scenarios of peptide self-assembly in the food industry.
Keyword ：
applicationin foods applicationin foods functional properties functional properties peptide peptide regulatory mechanism regulatory mechanism self-assembly self-assembly
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| GB/T 7714 | Chen, Huimin , Liu, Zhiyu , Li, Liheng et al. Peptide Supramolecular Self-Assembly: Regulatory Mechanism, Functional Properties, and Its Application in Foods [J]. | JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY , 2024 , 72 (11) : 5526-5541 . |
| MLA | Chen, Huimin et al. "Peptide Supramolecular Self-Assembly: Regulatory Mechanism, Functional Properties, and Its Application in Foods" . | JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 72 . 11 (2024) : 5526-5541 . |
| APA | Chen, Huimin , Liu, Zhiyu , Li, Liheng , Cai, Xixi , Xiang, Leiwen , Wang, Shaoyun . Peptide Supramolecular Self-Assembly: Regulatory Mechanism, Functional Properties, and Its Application in Foods . | JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY , 2024 , 72 (11) , 5526-5541 . |
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Vibrio alginolyticus (V. alginolyticus) is a common foodborne pathogen that poses a serious threat to food safety, therefore it urgently needs to be effectively controlled. In this study, a novel peptides-zinc nanocomposite (P@ZnNP) with antibacterial activity was fabricated from crimson sapper scales peptides (CSSP). The effect of P@ZnNP on V. alginolyticus was expected from the antibacterial and anti-virulence properties, as well as corresponding mechanism. The minimum inhibitory concentration (MIC) and time-killing curve data showed that P@ZnNP with a concentration of 0.23 mg/mL exhibited significant antibacterial activity against V. alginolyticus. The analysis of the antibacterial mechanism of planktonic V. alginolyticus illustrated that it acted through membrane damage. The virulence related results revealed that the motility, biofilm formation, extracellular polysaccharide production, and alkaline serine protease synthesis of V. alginolyticus were significantly inhibited. Furthermore, in fresh shrimp models, P@ZnNP could reduce bacterial abundance and attenuate virulence. Given these findings, it is believed that P@ZnNP has the potential to become an antibacterial agent against V. alginolyticus in the food industry. © 2024
Keyword ：
Attenuate virulence Attenuate virulence Bio-control agent Bio-control agent Membrane damage mechanism Membrane damage mechanism Shrimp models Shrimp models Vibrio alginolyticus Vibrio alginolyticus
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| GB/T 7714 | Zheng, S. , Lin, S. , Xu, Y. et al. Antibacterial activity and virulence attenuation of peptides-zinc nanocomposite against Vibrio alginolyticus [J]. | Food Bioscience , 2024 , 61 . |
| MLA | Zheng, S. et al. "Antibacterial activity and virulence attenuation of peptides-zinc nanocomposite against Vibrio alginolyticus" . | Food Bioscience 61 (2024) . |
| APA | Zheng, S. , Lin, S. , Xu, Y. , Cai, X. , Wang, S. . Antibacterial activity and virulence attenuation of peptides-zinc nanocomposite against Vibrio alginolyticus . | Food Bioscience , 2024 , 61 . |
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