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学者姓名：陈旭
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Abstract ：
The effect of digestion on nanocarriers will affect the release and pharmacological effects of bioactive compounds in delivery systems. The digestion of cellulose is limited to gut microbiota, which offers a new research strategy for targeted delivery of bioactive compounds. Herein, positively charged cellulose-like chitosan/polyvinylpyrrolidone nanofiber was prepared to improve the residence time, colon target and gut microbiota regulation activity of quercetin decorated selenium nanoparticles (QUE@SeNPs/CS/PVPNFs). Selenium nanoparticles block the degradation of quercetin and QUE@SeNPs/CS/PVPNFs only decompose when caused by chitosanase secretion from gut microbiota. In vivo imaging showed that the residence time of QUE@SeNPs/CS/ PVPNFs was longer than that of QUE@SeNPs. Thus, it significantly decreased the lipid concentrations in liver, which further inhibited insulin resistance in mice. Moreover, QUE@SeNPs/CS/PVPNFs treatment improves gut barrier integrity, increased the relative abundance of anti-obesity and anti-inflammation related bacterial including Akkermansia, Lactobacillus and Bacteroides. Consequently, the inflammatory factor (IL-beta and TNF-alpha) levels in gut, liver and brain were also decreased. Nissl and PSD-95 staining indicated that QUE@SeNPs/CS/ PVPNFs ameliorated synapse dysfunction in the brain. Therefore, QUE@SeNPs/CS/PVPNFs has a greater effect than QUE@SeNPs in improving cognitive ability in Morris water maze. Overall, QUE@SeNPs/CS/PVPNFs with prolonged residence time attenuates cognitive disorder via gut-liver-brain axis in AD.
Keyword ：
Alzheimer's disease Alzheimer's disease Chitosan Chitosan Gut-liver-brain axis Gut-liver-brain axis Obesity Obesity Quercetin modified selenium nanoparticles Quercetin modified selenium nanoparticles
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| GB/T 7714 | Fang, Chaoping , Chen, Qingchang , Zheng, Guodong et al. Cellulose-like chitosan microfibrils facilitate targeted release and enhance the prolonged residence time of quercetin-selenium nanoparticles for Alzheimer's disease treatment [J]. | INTERNATIONAL JOURNAL OF PHARMACEUTICS , 2025 , 670 . |
| MLA | Fang, Chaoping et al. "Cellulose-like chitosan microfibrils facilitate targeted release and enhance the prolonged residence time of quercetin-selenium nanoparticles for Alzheimer's disease treatment" . | INTERNATIONAL JOURNAL OF PHARMACEUTICS 670 (2025) . |
| APA | Fang, Chaoping , Chen, Qingchang , Zheng, Guodong , Zhang, Fang , Li, Zhiwei , Mei, Jingtao et al. Cellulose-like chitosan microfibrils facilitate targeted release and enhance the prolonged residence time of quercetin-selenium nanoparticles for Alzheimer's disease treatment . | INTERNATIONAL JOURNAL OF PHARMACEUTICS , 2025 , 670 . |
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This study assessed the effects of antifreeze peptides (CsAFPs) produced by enzymatical hydrolysis of chicken skin on chicken mince stability. CsAFPs, 85.88% of which were short peptides (180–3 000 Da), showed high hydrophilicity and strong thermal hysteresis activity and ice recrystallization inhibition activity, reducing the ice crystal content by (26.03 ± 0.40)% and raising the glass transition temperature by 7.3 ℃. The flavor of CsAFPs was well coordinated with that of chicken mince and the addition of 2% CsAFPs enhanced the water-holding capacity of chicken mince without color change. After four freeze-thaw cycles, mince added with 2% CsAFPs showed less reductions in water-holding capacity, elasticity, and resilience than did the control group. Ultraviolet (UV) absorption and Fourier transform infrared spectroscopy (FTIR) indicated that CsAFPs could prevent the aggregation and denaturation of proteins under freezing stress. After freeze-thaw cycles, the r value of myofibrillar protein in the mince with 2% added CsAFPs was higher than the control group without CsAFPs. This study contributes to a better understanding of the protective mechanisms of CsAFPs in frozen meat and highlights that CsAFPs are promising novel low-sweetness and low-calorie cryoprotectants for meat products. © 2025 Chinese Chamber of Commerce. All rights reserved.
Keyword ：
Beef Beef Enzymatic hydrolysis Enzymatic hydrolysis Fourier transform infrared spectroscopy Fourier transform infrared spectroscopy Freezing Freezing Peptides Peptides Poultry Poultry Thawing Thawing
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| GB/T 7714 | Cai, Dongna , Du, Shuang , Jiang, Wenting et al. Chicken Skin Antifreeze Peptides: Ice Crystal Inhibition Activity and Quality Control of Chicken Mince during Freeze-Thaw Cycles [J]. | Food Science , 2025 , 46 (9) : 91-99 . |
| MLA | Cai, Dongna et al. "Chicken Skin Antifreeze Peptides: Ice Crystal Inhibition Activity and Quality Control of Chicken Mince during Freeze-Thaw Cycles" . | Food Science 46 . 9 (2025) : 91-99 . |
| APA | Cai, Dongna , Du, Shuang , Jiang, Wenting , Bu, Shuai , Yang, Ao , Wang, Shaoyun et al. Chicken Skin Antifreeze Peptides: Ice Crystal Inhibition Activity and Quality Control of Chicken Mince during Freeze-Thaw Cycles . | Food Science , 2025 , 46 (9) , 91-99 . |
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Developing emulsifier-free intelligent films constitutes a dependable strategy for securing food supply chain safety. Here, zinc-binding peptides derived from Crimson Snapper scales (CSSP-Zn) and Jufeng grape pomace anthocyanin (JGA) were incorporated into a gelatin (GL) matrix to fabricate three types of films: GL film, GL film with CSSP-Zn and GL film with both JGA and CSSP-Zn. The GL film is a pure GL film, while the GL film incorporating CSSP-Zn exhibits antimicrobial activity, and the GL film containing both JGA and CSSP-Zn functions as an antimicrobial, pH-responsive intelligent film. Compared with the pure GL film, incorporating CSSP-Zn and JGA enhanced mechanical strength, water resistance and barrier properties via hydrogen bonding and Zn2+ ligand interactions. The intelligent film exhibited long-lasting antimicrobial activity, maintaining potent microbicidal efficacy even after 3 months of storage. Additionally, it demonstrates excellent antioxidant properties (DPPH and ABTS scavenging rates > 83 %), pH-responsive color changes, cytocompatibility (cell viability > 80 %) and biodegradability (degradable within 15 days in soil). When applied to Penaeus orientalis, the intelligent film effectively shields the shrimp from UV light, free radicals and microbes, delaying melanosis and spoilage while preserving texture, sensory attributes and nutrient profile, ultimately extending shelf life. Overall, incorporating CSSP-Zn and JGA can prepare a high-performance, eco-friendly GL-based intelligent film, providing valuable insights for sustainable food packaging. © 2025
Keyword ：
Acetobacter Acetobacter Aerobic bacteria Aerobic bacteria Bacillus cereus Bacillus cereus Environmental management systems Environmental management systems Listeria Listeria MERS MERS SARS SARS Vitamins Vitamins
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| GB/T 7714 | Lin, Shuhua , Shen, Jiaping , Zheng, Shuhong et al. Emulsifier-free gelatin-based intelligent films with long-term antimicrobial and antioxidative activities [J]. | Food Hydrocolloids , 2025 , 168 . |
| MLA | Lin, Shuhua et al. "Emulsifier-free gelatin-based intelligent films with long-term antimicrobial and antioxidative activities" . | Food Hydrocolloids 168 (2025) . |
| APA | Lin, Shuhua , Shen, Jiaping , Zheng, Shuhong , Zheng, Xingli , Chen, Xu , Cai, Xixi et al. Emulsifier-free gelatin-based intelligent films with long-term antimicrobial and antioxidative activities . | Food Hydrocolloids , 2025 , 168 . |
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Nuciferine exhibits properties such as reducing blood sugar and fat, however, it is hindered by its poor water solubility and low bioavailability. Pickering emulsions can efficiently encapsulate, protect and deliver active ingredients. In recent years, the use of biologically derived natural materials as emulsifiers to construct Pickering emulsions has become a research hotspot. This research utilized an enzymatic hydrolysis technique to produce short amylose. Subsequently, a ternary composite of short amylose (DBS), zein, and pectin (PEC) was formulated to stabilize Pickering emulsion, with the incorporation of nuciferine aiming to enhance the performance of lotus leaves in terms of both stability and bioavailability. The study revealed that varying amounts of DBS addition had a significant impact on the micromorphological structure and functional properties of DBS-Zein-PEC ternary composite particles. Specifically, the addition of 0.4 g of DBS led to a notable reduction in particle size to 735.2 nm and Zeta potential to -29.6 mV, creating a three-dimensional network with a closely packed lamellar structure. Optimal process conditions for preparing Pickering emulsion included a 3-minute homogenization time, rotation speed of 15000 rpm, and 5 % ternary composite particle addition. Under these conditions, O/W Pickering emulsion was successfully prepared, achieving a 90.5 % encapsulation rate for nuciferine. The resulting emulsion exhibited a minimum particle size of 4.09 mu m, displayed good storage stability, resistance to salt ions and pH variations, viscous fluid characteristics, tolerance to oral and gastric environments, and slow release of nuciferine in the small intestine, thereby enhancing its bioavailability. These findings offer insights into the loading and delivery of nuciferine and serve as a technical guide for developing highly stable emulsion gel systems.
Keyword ：
Emulsion stability Emulsion stability Nuciferine Nuciferine Pickering emulsion Pickering emulsion Potato short amylose Potato short amylose
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| GB/T 7714 | Li, Hua , Bai, Xue , Zeng, Jihao et al. Fabrication and characterization of potato short amylose, zein, and pectin ternary composite particles stabilized pickering emulsions and their application on nuciferine delivery [J]. | FOOD RESEARCH INTERNATIONAL , 2024 , 197 . |
| MLA | Li, Hua et al. "Fabrication and characterization of potato short amylose, zein, and pectin ternary composite particles stabilized pickering emulsions and their application on nuciferine delivery" . | FOOD RESEARCH INTERNATIONAL 197 (2024) . |
| APA | Li, Hua , Bai, Xue , Zeng, Jihao , Zhang, Jiaying , Liu, Xiaodan , Wang, Shaoyun et al. Fabrication and characterization of potato short amylose, zein, and pectin ternary composite particles stabilized pickering emulsions and their application on nuciferine delivery . | FOOD RESEARCH INTERNATIONAL , 2024 , 197 . |
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Pidan is an original traditional food in China, which has attracted extensive attention of researchers because of its unique color, fragrance, taste and functions of clearing heat, purging fire, reducing inflammation. Metallic compounds, alkali concentration, and temperature are important in the process of gel formation. Although many studies related to Pidan have been published, there is no systematic summary on the formation mechanism of gel and flavor profile. In this paper, the regulation mechanism of metal compounds in alkaline solutions, and the formation mechanism of gel, color, flavor profile, and Songhua are systematically and comprehensively reviewed to provide theoretical support for the production development and processing of Pidan. © 2024 Editorial Department of Science and Technology of Food Science. All rights reserved.
Keyword ：
Color Color Flavor compounds Flavor compounds Metal ions Metal ions
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| GB/T 7714 | Cheng, Jing , Li, Lichan , Chen, Xu et al. Formation Mechanism of Gel and Flavor during Pidan Processing [J]. | Science and Technology of Food Industry , 2024 , 45 (5) : 357-366 . |
| MLA | Cheng, Jing et al. "Formation Mechanism of Gel and Flavor during Pidan Processing" . | Science and Technology of Food Industry 45 . 5 (2024) : 357-366 . |
| APA | Cheng, Jing , Li, Lichan , Chen, Xu , Cai, Xixi , Yu, Jie , Yu, Liyang et al. Formation Mechanism of Gel and Flavor during Pidan Processing . | Science and Technology of Food Industry , 2024 , 45 (5) , 357-366 . |
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| GB/T 7714 | Chen, Xu , Wu, Jinhong , Yang, Fujia et al. New insight into the mechanism by which antifreeze peptides regulate the physiological function of Streptococcus thermophilus subjected to freezing stress (vol 45, pg 127, 2023) [J]. | JOURNAL OF ADVANCED RESEARCH , 2024 , 56 : 181-181 . |
| MLA | Chen, Xu et al. "New insight into the mechanism by which antifreeze peptides regulate the physiological function of Streptococcus thermophilus subjected to freezing stress (vol 45, pg 127, 2023)" . | JOURNAL OF ADVANCED RESEARCH 56 (2024) : 181-181 . |
| APA | Chen, Xu , Wu, Jinhong , Yang, Fujia , Zhou, Mi , Wang, Ruibin , Huang, Jianlian et al. New insight into the mechanism by which antifreeze peptides regulate the physiological function of Streptococcus thermophilus subjected to freezing stress (vol 45, pg 127, 2023) . | JOURNAL OF ADVANCED RESEARCH , 2024 , 56 , 181-181 . |
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Strategies aimed at defining, discovering, and developing alternatives to traditional antibiotics will underlie the development of sustainable agricultural systems. Among such strategies, antimicrobial peptides (AMPs) with broad-spectrum antimicrobial activity and multifaceted mechanisms of action are recognized as ideal alternatives in the post-antibiotic era. In particular, AMPs derived from microbes with active metabolisms that can adapt to a variety of extreme environments have long been sought after. Consequently, this review summarizes information on naturally occurring AMPs, including their biological activity, antimicrobial mechanisms, and the preparation of microbial-derived AMPs; it also outlines their applications and the challenges presented by their use in the agroindustry. By dissecting the research results on microbial-derived AMPs of previous generations, this study contributes valuable knowledge on the exploration and realization of the applications of AMPs in sustainable agriculture. (c) 2022 THE AUTHORS. Published by Elsevier LTD on behalf of Chinese Academy of Engineering and Higher Education Press Limited Company. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
Keyword ：
Antibiotic alternatives Antibiotic alternatives Microbial-derived AMPs Microbial-derived AMPs Sustainable agricultural systems Sustainable agricultural systems
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| GB/T 7714 | Lin, Shuhua , Chen, Xuan , Chen, Huimin et al. The Bioprospecting of Microbial-Derived Antimicrobial Peptides for Sustainable Agriculture [J]. | ENGINEERING , 2024 , 27 : 222-233 . |
| MLA | Lin, Shuhua et al. "The Bioprospecting of Microbial-Derived Antimicrobial Peptides for Sustainable Agriculture" . | ENGINEERING 27 (2024) : 222-233 . |
| APA | Lin, Shuhua , Chen, Xuan , Chen, Huimin , Cai, Xixi , Chen, Xu , Wang, Shaoyun . The Bioprospecting of Microbial-Derived Antimicrobial Peptides for Sustainable Agriculture . | ENGINEERING , 2024 , 27 , 222-233 . |
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3D printing of bio-hydrogel scaffolds are widely used in tissue regeneration. However, due to the ultra-soft properties of bio-hydrogels, it is hard to print them precisely. Here, crystal transduction 3D printing with high fidelity is proposed to address this challenge. A phase-transition bio-inks system with beeswax is developed for crystal transduction, which can accelerate energy consumption and induce soft bio-inks to quickly harden during printing. Interestingly, an interconnected porous hydrogel scaffold can be obtained after washing the crystal beeswax. The porous hydrogel scaffold demonstrated excellent biocompatibility and cell proliferation effect in vitro and is free from defense responses and immunogenicity in vivo. Muscle analog porous scaffolds constructed by high-fidelity 3D printing significantly improve the tissue function recovery of rats with muscle defects, compared with the conventional printed hydrogel with a non-matched shape. These structure-performance design rules create exciting opportunities to customize 3D-printed porous hydrogel scaffolds with high fidelity.
Keyword ：
3D printing 3D printing crystal transformations crystal transformations energy consumptions energy consumptions high fidelity high fidelity porous hydrogel scaffolds porous hydrogel scaffolds
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| GB/T 7714 | Tian, Han , Hu, Yanyu , Wu, Jiajie et al. Crystal Transduction 3D Printing of Bio-Hydrogels with High Fidelity and Order Micro Pores [J]. | ADVANCED FUNCTIONAL MATERIALS , 2024 , 35 (8) . |
| MLA | Tian, Han et al. "Crystal Transduction 3D Printing of Bio-Hydrogels with High Fidelity and Order Micro Pores" . | ADVANCED FUNCTIONAL MATERIALS 35 . 8 (2024) . |
| APA | Tian, Han , Hu, Yanyu , Wu, Jiajie , Wang, Rixuan , Wang, Jing , Cai, Xixi et al. Crystal Transduction 3D Printing of Bio-Hydrogels with High Fidelity and Order Micro Pores . | ADVANCED FUNCTIONAL MATERIALS , 2024 , 35 (8) . |
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The excessive consumption of sodium-containing seasonings has led to an increased burden on individuals' cardiovascular system and adversely affected their health. Recently, an innovative salt-reducing strategy utilizing salty peptides has emerged with promising prospects. In this study, Porphyra haitanensis salty peptides (PHSPs) was obtained through hydrolysis and ultrafiltration. The salty taste of 30 mg/mL PHSPs was comparable to that of about 40 mM NaCl. The higher proportion of umami and sweet amino acids in PHSPs was found, which contributed to the salty and umami taste. Factors affecting the flavor of PHSPs were also investigated. CaCl2 exhibited the excellent synergistic enhancement with PHSPs on the salty taste, while the bitter taste of CaCl2 was masked in the presence of PHSPs, which was attributed to the chelation between calcium and peptides. Above all, it is expected that PHSPs can be further developed and support the emerging salt-reducing strategy in food engineering.
Keyword ：
Calcium chelation Calcium chelation Electronic tongue Electronic tongue Porphyra haitanensis Porphyra haitanensis Saltiness enhancement Saltiness enhancement Salty peptides Salty peptides Sensory evaluation Sensory evaluation
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| GB/T 7714 | Huang, Xincheng , Gao, Tingting , Chen, Xu et al. Taste characteristics of salty peptides from Porphyra haitanensis and the synergistic saltiness enhancement with CaCl2 [J]. | FOOD CHEMISTRY , 2024 , 461 . |
| MLA | Huang, Xincheng et al. "Taste characteristics of salty peptides from Porphyra haitanensis and the synergistic saltiness enhancement with CaCl2" . | FOOD CHEMISTRY 461 (2024) . |
| APA | Huang, Xincheng , Gao, Tingting , Chen, Xu , Cai, Xixi , Huang, Jianlian , Wang, Shaoyun . Taste characteristics of salty peptides from Porphyra haitanensis and the synergistic saltiness enhancement with CaCl2 . | FOOD CHEMISTRY , 2024 , 461 . |
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Condiments (such as sodium chloride and glutamate sodium) cause consumers to ingest too much sodium and may lead to a variety of diseases, thus decreasing their quality of life. Recently, a salt reduction strategy using flavor peptides has been established. However, the development of this strategy has not been well adopted by the food industry. There is an acute need to screen for peptides with salty and umami taste, and to understand their taste characteristic and taste mechanism. This review provides a thorough analysis of the literature on flavor peptides with sodium-reducing ability, involving their preparation, taste characteristic, taste mechanism and applications in the food industry. Flavor peptides come from a wide range of sources and can be sourced abundantly from natural foods. Flavor peptides with salty and umami tastes are mainly composed of umami amino acids. Differences in amino acid sequences, spatial structures and food matrices will cause different tastes in flavor peptides, mostly attributed to the interaction between peptides and taste receptors. In addition to being used in condiments, flavor peptides have also anti-hypertensive, anti-inflammatory and anti-oxidant abilities, offering the potential to be used as functional ingredients, thus making their future in the food industry extremely promising.
Keyword ：
flavor flavor food industry food industry functional ingredients functional ingredients Peptides Peptides taste characteristic taste characteristic taste mechanism taste mechanism
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| GB/T 7714 | Tingting Gao , Xincheng Huang , Xu Chen et al. Advances in flavor peptides with sodium-reducing ability: A review [J]. | Critical Reviews in Food Science and Nutrition , 2024 , 64 (26) : 9568-9584 . |
| MLA | Tingting Gao et al. "Advances in flavor peptides with sodium-reducing ability: A review" . | Critical Reviews in Food Science and Nutrition 64 . 26 (2024) : 9568-9584 . |
| APA | Tingting Gao , Xincheng Huang , Xu Chen , Xixi Cai , Jianlian Huang , Guyonnet Vincent et al. Advances in flavor peptides with sodium-reducing ability: A review . | Critical Reviews in Food Science and Nutrition , 2024 , 64 (26) , 9568-9584 . |
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