Cullengarcia6168

In this study the potential targeted use of zinc to inactivate proteinase inhibitors (PI) has been investigated as an alternative to the widely applied heat treatment used industrially for inactivation of PI. Zinc was utilized for the reduction of disulfide bonds leading to the structural changes in proteins, thus affecting the decreased affinity between PI and proteinases. The protein disulfide bond reduction mechanism was studied using a newly developed micellar electrokinetic capillary chromatography (MECC) with the glutathione redox reaction with dithiothreitol (DTT) as model system. This model proved efficient in monitoring the reduction of disulfide bonds in the Kunitz trypsin inhibitor (KTI) and Bowman-Birk inhibitor (BBI). The use of zinc as a reductant resulted in a significant reduction of trypsin inhibitor activity (TIA) of 72% for KTI and 85% for BBI, highlighting zinc as a promising potential agent to reduce the activity of PI as an alternative to heat treatment.Soy sauce is a traditional fermented soy food for enhancing the umami taste in Asian cuisines. In this study, 16S rRNA gene throughput sequencing analysis showed the bacterial communities and the changes in soy sauce during fermentation. Weissella, Bacillus and Lactococcus were the most abundant at genus level. The uncultured bacterium Weissella and Lactococcus had relatively high abundance at species level. Alpha diversity analysis indicated the bacterial community diversity increased at fermentation initiation, while decreased as fermentation progressed. Based on beta-diversity analysis, four clusters including cluster I (time point A-F), cluster II (G,H), cluster III (I,J) and cluster IV(K) were distinctly separated, indicating the fermentation time significantly affected bacterial community diversity. Also, close associations were found between the bacterial communities in soy sauce and its amino acid nitrogen, organic acid and reducing sugar contents during fermentation. Therefore, it will provide important information for optimization of the soy sauce production process.Fabrication of food-grade water-in-oil (W/O) emulsions without surfactant, as the primary substitutes of trans-fat and saturated fat, was still a significant challenge in food science. A facial method has been adopted to fabricate W/O emulsions at 20 °C. The obtained emulsion had long-time stability, and there was no apparent phase separation or oiling-out after 60 days of storage. In this system, beeswax served as a stabilizer for both oleogels and oleogel-based emulsions. The sol-gel melting temperature of the oleogel was 37 ± 0.5 °C by regulating beeswax content to 4% w/w, and then the oleogel was used to fabricate W/O emulsion with the droplet diameter of around 9 μm. Thermo-reversible and thixotropic properties of oleogels were both retained for emulsions. Furthermore, both oleogels and oleogel-based emulsions had compact gel-like structures. The self-emulsifying W/O emulsions without surfactant would have great potential applications in food industry, pharmaceutical industry and feed industry.Millions of tons of collagen-rich bovine bone are produced as byproducts of the consumption of beef. Hydrolyzing bovine bone collagen (BBC) is an effective measure for both increasing its added value and protecting the environment. In this study, a kind of recombinant bacterial collagenase mining from Bacillus cereus was successfully performed and applied to hydrolyze BBC to collagen-soluble peptides (CPP). Response surface methodology (RSM) was applied to optimize the processing conditions of antioxidant CPP, attaining a distinguished ABTS free radical scavenging activity of 99.21 ± 0.35% while keeping DPPH free radical scavenging activity and reducing power at high levels under the optimal condition. Furthermore, we identified five new antioxidant peptides by LC-MS/MS with typical collagen repeated Gly-Xaa-Yaa sequence units within the CPP. These results suggest that our recombinant collagenase is a powerful tool for degrading collagen and the CPP are promising candidates for antioxidant and related functional food applications.This study focused on the identification (by LC-PDA-qTof-ESI-MS) and quantification (by UPLC-PDA) of isoprenoids of the fruit tree leaves (FTL) of commonly consumed fruits apple, pears, quince, apricot, peach, plums, sweet and sour cherry. The FTL were collected at 2 time points after tree blooming and after fruit collection. In FTL 7 carotenoids and 16 chlorophylls were identified, but the number of labeled chlorophyll compounds depended on the species. FTL of apple, sour cherry and apricot were identified as the best sources of chlorophylls (mean 404.8, 388.7 and 364.5 mg/100 g dw, respectively) and sweet and sour cherry leaves as the best sources of carotenoids (831.4 and 1162.0 mg/100 g dw, respectively). Pirtobrutinib A lower content of chlorophylls and carotenoids, but not significantly, was detected in leaves after autumn collection of fruits compared to leaves collected after blooming. Fruit tree leaves are good material for isolation of chlorophylls and carotenoids for application in cosmetics, pharmaceuticals or in the food industry, e.g. production of beverages or puree.The conformational ensemble of intrinsically disordered proteins, such as α-synuclein, are responsible for their function and malfunction. Misfolding of α-synuclein can lead to neurodegenerative diseases, and the ability to study their conformations and those of other intrinsically disordered proteins under varying physiological conditions can be crucial to understanding and preventing pathologies. In contrast to well-folded peptides, a consensus feature of IDPs is their low hydropathy and high charge, which makes their conformations sensitive to pH perturbation. We examine a prominent member of this subset of IDPs, α-synuclein, using a divide-and-conquer scheme that provides enhanced sampling of IDP structural ensembles. We constructed conformational ensembles of α-synuclein under neutral (pH ~ 7) and low (pH ~ 3) pH conditions and compared our results with available information obtained from smFRET, SAXS, and NMR studies. Specifically, α-synuclein has been found to in a more compact state at low pH conditions and the structural changes observed are consistent with those from experiments.