Pengbo Ning, Congxia Hu, Xuepeng Li, Yulu Zhou, Aoxue Hu, Ya Zhang, Lifang Gao, Cunmei Gong, Kangkang Guo, Xianghan Zhang, Yanming Zhang,
// Pengbo Ning 1,2,3 , Congxia Hu 4 , Xuepeng Li 1 , Yulu Zhou 3 , Aoxue Hu 1 , Ya ...
Tópico(s): T-cell and Retrovirus Studies
2017 - Impact Journals LLC | Oncotarget
Ying Bu, Chaonan Sun, Jiaqi Guo, Wenhui Zhu, Jianrong Li, Xuepeng Li, Yi Zhang,
The purpose of this study was to screen and verify salt-enhancing peptides that can effectively reduce sodium consumption from Largemouth bass myosin through virtual hydrolysis, molecular simulation, and sensory evaluation. The human transmembrane channel-like 4 (TMC4) was constructed using Alphafold2, with 93.3 % of amino acids falling within allowed regions. A total of 19 peptides were predicted through virtual hydrolysis and screening. DAF, QIF, RPAL, and IPVM significantly enhanced the saltiness ...
Tópico(s): Aquaculture Nutrition and Growth
2023 - Elsevier BV | Food Chemistry
Yanan Lv, Xuting Bai, Honglei Zhao, Yongxia Xu, Jianrong Li, Xuepeng Li,
The effects of different edible fungi on the flavor profiles of fish soups were analyzed by sensory evaluation, non-volatile and volatile flavor compounds. The sensory attributes of fish soups were modified by adding edible fungi, with the highest total scores obtained for AAFS and DFS. Compared with pure fish soup, the amounts of free amino acids, nucleotides, organic acids and inorganic ions were increased with fungi addition, especially AAFS. The different mushroom fish soups could be clearly ...
Tópico(s): Fungal Biology and Applications
2023 - Elsevier BV | Food Chemistry X
Ying Bu, Yue Zhao, Yang Zhou, Wenhui Zhu, Jianrong Li, Xuepeng Li,
The present study investigated the effects of five different drying methods, namely hot-air drying (HAD), cold-air drying (CAD), microwave combined oven drying (MCOD), infrared radiation drying (IRD) and vacuum freeze drying (VFD) on the physicochemical properties and flavor of red sea bream surimi. The L* value of the VFD treatment group (77.17) was significantly higher compared to other treatments (P < 0.05). The TVB-N content of the five surimi powder remained within an acceptable range. A total of 48 ...
Tópico(s): Food Quality and Safety Studies
2023 - Elsevier BV | Food Chemistry
Fangchao Cui, Qianqian Wang, Lingyu Han, Dangfeng Wang, Jianrong Li, Tingting Li, Xuepeng Li,
The Maillard conjugates of cod skin collagen peptide (CSCP) and polydextrose (PDX) were used to stabilize the Antarctic krill oil (AKO) emulsion. First, CSCP–PDX glycoconjugate was prepared using microwave heating (MH) for 20 min, which had a higher grafting rate, wider structure, and better functional characteristics than CSCP–PDX glycoconjugate, which was prepared by traditional wet-heating (WH) after 10 h. Then, Maillard conjugates as an emulsifier improved the stability of AKO emulsion, as shown ...
Tópico(s): Collagen: Extraction and Characterization
2023 - Elsevier BV | LWT
Yawen Lin, Yue Gao, Aiqing Li, Lei Wang, Ziping Ai, Hong‐Wei Xiao, Jianrong Li, Xuepeng Li,
This study investigated the effects of salting pretreatment and microwave (MW) power on drying characteristics, water distribution and quality attributes of
Tópico(s): Microencapsulation and Drying Processes
2022 - Multidisciplinary Digital Publishing Institute | Foods
Fangchao Cui, Ning Yuan-yuan, Dangfeng Wang, Jianrong Li, Xuepeng Li, Tingting Li,
Drug-resistant bacteria are caused by antibiotic abuse and/or biofilm formation and have become a threat to the food industry. Carbon dot (CD)-based nanomaterials are a very promising tools for combating pathogenic and spoilage bacteria, and they possess exceptional and adjustable photoelectric and chemical properties. In view of the rapid development of CD-based nanomaterials and their increasing popularity in the food industry, a comprehensive and updated review is needed to summarize their antimicrobial ...
Tópico(s): Heavy Metal Exposure and Toxicity
2022 - Taylor & Francis | Critical Reviews in Food Science and Nutrition
Wenhui Zhu, Huifang Guo, Menglin Han, Chunyu Shan, Ying Bu, Jianrong Li, Xuepeng Li,
Magnetic nanoparticles (MNPs) have a dual role in acting as magnetic and sonosensitizer agents, which can combine the synergistic effects of microwave and ultrasonic waves. To study the effects of MNPs combined ultrasonic-microwave thawing (NUMT) on the water holding capacity (WHC), oxidation of protein and lipid, and protein conformation, jumbo squid mantles were subjected to cold storage thawing (CST), MNPs combined ultrasonic thawing (NUT), MNPs combined microwave thawing (NMT) and NUMT. Results showed ...
Tópico(s): Bee Products Chemical Analysis
2022 - Elsevier BV | Food Chemistry
Xiuying Liu, Fei Xia, Shaoen Zhang, Yuanyuan Cheng, Ling Fan, Si Won Kang, Xue Gao, Xiaofei Sun, Jianrong Li, Xuepeng Li, Lijie Zhu,
Nitrofurans such as furaltadone and nitrofurantoin are a type of synthetic broad-spectrum antibiotics. Various fluorescent nanomaterials have been used as labeling materials in immunochromatographic assays (ICAs) for nitrofurans detection. However, previous fluorescent nanomaterials can undergo aggregation-caused quenching, leading to a decrease in the detection sensitivity. In this study, we developed a multiplex immunochromatographic assay (mICA) based on dual-color aggregation-induced emission ...
Tópico(s): Pharmacological Effects and Assays
2022 - Elsevier BV | Food Chemistry
Fangchao Cui, Tingting Li, Dangfeng Wang, Shumin Yi, Jianrong Li, Xuepeng Li,
The prevalence of bacterial pathogens among humans has increased rapidly and poses a great threat to health. Two-thirds of bacterial infections are associated with biofilms. Recently, nanomaterials have emerged as anti-biofilm agents due to their enormous potential for combating biofilm-associated infections and infectious disease management. Among these, relatively high biocompatibility and unique physicochemical properties of carbon-based nanomaterials (CBNs) have attracted wide attention. This ...
Tópico(s): Carbon and Quantum Dots Applications
2022 - Elsevier BV | Journal of Hazardous Materials
Wenhui Zhu, Hongwei Luan, Ying Bu, Jianrong Li, Xuepeng Li, Yuyu Zhang,
Anchovy sauce shows different taste profiles under different fermentation time. The change rules of free amino acids was measured by amino acid analyzer, and other taste substances, such as nucleotides and organic acids in anchovy sauce under different fermentation time were also investigated. Moreover, the correlation between protease activity and taste substances in anchovy sauce fermentation was analyzed by orthogonal partial least squares. Throughout the fermentation process, the taste substances ...
Tópico(s): Protein Hydrolysis and Bioactive Peptides
2021 - Elsevier BV | Food Research International
Yanfang Lv, Qianqian Liang, Ying Li, Xuepeng Li, Xinxin Liu, Defu Zhang, Jianrong Li,
Phenoloxidase (PO) is a typical metal enzyme, which requires metal ions as prosthetic groups to enable the full exertion of its activity. To study how metal ions affected the activity and structure of PO enzymes, while providing reference materials for in-depth investigations, we examined the effects of different metal ions (Cu2+, Zn2+, Mg2+, Ca2+, and Ba2+) on their activities. Furthermore, Cu2+ and Mg2+ were selected for further investigation through UV spectra, intrinsic fluorescence spectroscopy, ...
Tópico(s): Electrochemical sensors and biosensors
2021 - Elsevier BV | International Journal of Biological Macromolecules
Wenhui Zhu, Yue Li, Ying Bu, Jianrong Li, Xuepeng Li,
To study the effects of nanowarming on the water holding capacity (WHC), oxidation, and protein conformation of jumbo squid mantles, jumbo squid mantles were subjected to cold storage thawing (CST), microwave thawing (MT), and magnetic nanoparticles plus microwave thawing (MNPMT). Thawing loss, centrifugal loss and low-field nuclear magnetic resonance (LF-NMR) were used to study WHC. Carbonyl content, total sulfhydrylcontent and dityrosine content were carrid out to observe protein oxidation. Protein ...
Tópico(s): Bee Products Chemical Analysis
2020 - Elsevier BV | LWT
Shumin Yi, Wei Wang, Fengling Bai, Junli Zhu, Jianrong Li, Xuepeng Li, Yongxia Xu, Tong Sun, Yutang He,
Tópico(s): Microbial Metabolism and Applications
2013 - Springer Science+Business Media | World Journal of Microbiology and Biotechnology
Aiqing Li, Siyi Qiao, Maoxiang Xia, Yawen Lin, Lei Wang, Yongkang Xie, Jianrong Li, Xuepeng Li,
Medium and short-wave infrared drying (MSWID) is a new drying technology, widely used for drying agricultural products, such as fruits, vegetables, and edible fungi. MSWID is superior to conventional drying technologies due to its high energy efficiency, uniform heating, and high product quality. This method can be combined with other drying techniques to improve the penetration degree, drying rate, and product quality, including vacuum freeze-drying, differential pressure flash, air impingement, ...
Tópico(s): Microbial Inactivation Methods
2023 - Taylor & Francis | Drying Technology
Wei He, Menglin Han, Ying Bu, Wenhui Zhu, Jianrong Li, Xuepeng Li,
To study the physicochemical properties of micro-nanoparticles (MNPs) in thermoultrasonic treated fishbone soup, it was subjected to ultra-filtration with a 100 kDa ultrafiltration membrane to obtain large MNPs (LMNPs) and small MNPs (SMNPs). LMNPs and SMNPs were treated with force-breakers, and the interactions of the MNPs with five characteristic volatile compounds were investigated. LMNPs covered most proteins (222.66 mg/mL) and fatty acids (363.76 mg/g), while SMNPs was mostly soluble small molecules ...
Tópico(s): Protein Hydrolysis and Bioactive Peptides
2023 - Elsevier BV | Ultrasonics Sonochemistry
Yuanyuan Wang, Junjia Luan, Xuhua Tang, Wenhui Zhu, Yongxia Xu, Ying Bu, Jianrong Li, Fangchao Cui, Xuepeng Li,
Umami peptides have currently become the research focus in the food umami science field and the key direction for umami agent development. This is because umami peptides have good processing characteristics, umami and nutritional values. We here used virtual screening (including online enzymolysis through ExPASy PeptideCutter, bioactivity screening using the PeptideRanker, toxicity and physicochemical property prediction using Innovagen and ToxinPred software), molecular docking, and electronic tongue ...
Tópico(s): Olfactory and Sensory Function Studies
2023 - Royal Society of Chemistry | Food & Function
Mengke Wang, Junhui Li, Hao Yao, Xuepeng Li, Jieyun Wu, Kin Seng Chiang, Kaixin Chen,
It is essential to bias a thin-film lithium-niobate Mach-Zehnder electro-optic (EO) modulator at the desired operation condition to ensure optimal performance of the modulator. While thermo-optic (TO) control can solve the problem of bias drift, it consumes significant electric power. In this paper, we propose a technique to largely reduce bias power consumption by combining passive bias and TO bias. In our design, waveguide sections with different widths are introduced in the two arms of the MZ modulator ...
Tópico(s): Advanced Fiber Laser Technologies
2022 - Optica Publishing Group | Optics Express
Yuanyuan Wang, Xuhua Tang, Junjia Luan, Wenhui Zhu, Yongxia Xu, Shumin Yi, Jianrong Li, Jinxiang Wang, Xuepeng Li,
To make better use of cod head (Gadus macrocephalus), a by-product of fish processing, the effects of ultrasound pretreatment on the enzymatic properties and volatile compounds of cod head enzymatic hydrolysates were investigated. The results demonstrated that ultrasound pretreatment at 150-600 W had a positive effect cod head enzymatic hydrolysates. The soluble peptides content of the enzymatic hydrolysates reached the highest value of 5.31 ± 0.16 mg/mL at the ultrasound power level of 450 W, and ...
Tópico(s): Biochemical effects in animals
2022 - Elsevier BV | Food Research International
Cikun Liu, Wenxie Li, Boyan Lin, Shumin Yi, Beibei Ye, Hongbo Mi, Jianrong Li, Jinxiang Wang, Xuepeng Li,
This study investigates the effects of ozone water rinsing on the myofibrillar protein (MP) oxidation, color, and aroma characteristics of grass carp surimi. The results showed that the incubation of surimi with increased concentrations of ozone water led to a gradual generation of MP carbonyl derivatives and a loss of sulfhydryl. Additionally, the surface hydrophobicity of the MP increased, accompanied by a loss in tryptophan residues. The cross-linking via disulfide linkages and aggregates of the ...
Tópico(s): Protein Hydrolysis and Bioactive Peptides
2021 - Wiley | Journal of Food Processing and Preservation
Cikun Liu, Wenxie Li, Boyan Lin, Shumin Yi, Beibei Ye, Hongbo Mi, Jianrong Li, Jinxiang Wang, Xuepeng Li,
The water-holding capacity (WHC) in surimi gel is a key factor that influences the quality and economic value of surimi-based products. This study investigated the effect of ozone water rinsing (1, 3, 5, 7, and 10 mg/L) on the WHC, gel microstructure, capillary pressure and protein-water interactions of grass carp surimi gel. Ozonation had entrapped water molecules within the gel matrix. The treatments improved gel strength and produced a homogenous microstructure of gels with smaller pore size. The ...
Tópico(s): Bee Products Chemical Analysis
2021 - Elsevier BV | LWT
Jianlian Huang, Beibei Ye, Wei Wang, Jianrong Li, Shumin Yi, Xuepeng Li, Yongxia Xu, Hongbo Mi,
Tópico(s): Polysaccharides Composition and Applications
2020 - Springer Science+Business Media | Journal of Food Measurement & Characterization
Yongxia Xu, Yiming Yin, Tao Li, Honglei Zhao, Xuepeng Li, Jianrong Li, Tong Sun,
Effects of lysozyme (LYS) combined with cinnamaldehyde (CA) on quality enhancement of olive flounder (Paralichthys olivaceus) fillets during refrigerated storage at 4 °C for 20 days were assessed. Changes of total viable count (TVC), K-value, total volatile basic nitrogen (TVB-N), thiobarbituric acid (TBA), texture profile analysis (TPA), and trichloroacetic acid-soluble peptide (TCA-soluble peptide) in samples were determined periodically. Results demonstrated that the combination of LYS and CA treatment ...
Tópico(s): Aquaculture Nutrition and Growth
2020 - Wiley | Journal of Food Science
Shumin Yi, Beibei Ye, Jianrong Li, Wei Wang, Xuepeng Li,
Abstract Myosin is a major protein involved in gel formation during the heating process. The physicochemical properties, protein conformation, and aggregate morphology of myosin extracted from mixed Hypophthalmichthys molitrix / Nemipterus virgatus muscle in different ratios (H:N = 1:0, 0:1, 1:1, 1:3, 1:5, 3:1, 5:1) were compared before and after two‐stage heating. The turbidity increased, the reactive sulfhydryl groups became exposed, and the secondary structure of myosin changed from α‐helix to β‐sheet ...
Tópico(s): Proteins in Food Systems
2020 - Wiley | Food Frontiers
Jianrong Li, Bing Yang, Xuepeng Li, Jianrong Li, Guohua Zhao, Jianquan Kan,
The spoilage of aquatic products is mainly caused by the bacterial growth, and the specific spoilage organism (SSO) plays an important role. Quorum sensing (QS) is a microbial cell–cell communication system which is coordinated with the population density, and is controlled by N-acyl-homoserine lactone (AHLs) as the Gram-negative bacteria communication signals. In this study, the SSO was Pseudomonas fluorescens (PF-04), isolated from the turbot (Scophthalmus maximus L.) during aerobically refrigerated ...
Tópico(s): Biosensors and Analytical Detection
2018 - Springer Science+Business Media | Journal of Food Science and Technology
Tingting Li, Jianrong Li, Wenzhong Hu, Xuepeng Li,
The present work was undertaken to examine the influence of grape seed extract (GS) and tea polyphenols (TP), as natural preservatives, combined with chitosan (Ch), on the quality of red drum (Sciaenops ocellatus) fillets during refrigerated storage. Two different treatments (Ch + GS and Ch + TP) and a control were prepared. The samples were stored (4 ± 1 °C) for 20 days and the sampling was done at 0, 4, 8, 12, 16, 20 days. Microbiological, physicochemical and sensory attributes were periodically assessed. ...
Tópico(s): Botanical Research and Applications
2012 - Elsevier BV | Food Chemistry
Yongxia Xu, Tao Li, Zhang Chao-min, Xuepeng Li, Shumin Yi, Jianrong Li, Xiaotao Sun,
The aim of this study was to investigate the effect of superchilling at −2°C in comparison with refrigerated storage at 4°C on the protein degradation of olive flounder (Paralichthys olivaceus) muscle. Flounder muscle softened and shear force value decreased markedly (P < 0.05) with prolonged storage time, while values of electrical conductivity, TCA-soluble peptide, free amino acids, and proteolysis index increased (P < 0.05). The changes were slowed down significantly in samples superchilled at −2°C (P < ...
Tópico(s): Protein Hydrolysis and Bioactive Peptides
2018 - Marcel Dekker | International Journal of Food Properties
Keli Zhong, Yang Li, Xiaoling Hu, Yangyang Li, Lijun Tang, Xiaofei Sun, Xuepeng Li, Jinglin Zhang, Yuqiong Meng, Rui Ma, Shulin Wang, Jianrong Li,
Tópico(s): Sulfur-Based Synthesis Techniques
2023 - Elsevier BV | Food Chemistry
Hongyue Li, Lei Wang, Jinxiang Wang, Xuepeng Li, Jianrong Li, Fangchao Cui, Shumin Yi, Yongxia Xu, Wenhui Zhu, Hongbo Mi,
Repeated freezing and thawing due to temperature fluctuations irreversibly damage the muscle tissue cells of fish, thereby reducing their economic quality. In this study, the effects of ultrasound-assisted immersed freezing (UIF) technology on the changes in the quality of large yellow croaker (Pseudosciaena crocea) subjected to 0 to 5 freeze-thaw cycles were investigated. The results showed that the quality deterioration inevitably occurred after repeated freeze-thaw cycles. However, UIF significantly ...
Tópico(s): Aquaculture Nutrition and Growth
2022 - Elsevier BV | Food Chemistry
Hongyue Li, Yang Wang, Jiaxin Zhang, Xuepeng Li, Jinxiang Wang, Shumin Yi, Wenhui Zhu, Yongxia Xu, Jianrong Li,
Electronic nose (E-nose), electronic tongue (E-tongue) and colorimeter combined with data fusion strategy and different machine learning algorithms (artificial neural network, ANN; extreme gradient boosting, XGBoost; random forest regression, RFR; support vector regression, SVR) were applied to quantitatively assess and predict the freshness of horse mackerel (Trachurus japonicus) during the 90-day frozen storage. The results showed that the fusion data of the E-nose, E-tongue and colorimeter could ...
Tópico(s): Identification and Quantification in Food
2022 - Elsevier BV | Food Chemistry