Effect of tea polyphenols on sturgeon myofibrillar protein structure in the in vitro anti-glycation model mediated by l… (2025)

Molecular interactions and gel network modulation in ionic polysaccharide-gelatin hydrogels for improved texture of skipjack tuna products

Xiaoqing Yang, Zhifeng Tan, Weiping Zhao, Yunfang Zheng, Siqi Ling, Xiaoming Guo, Xiuping Dong

2025, Food Chemistry, с.144002

Effects of Heating Treatment on Functional and Structural Properties of Liquid Whole Egg

Huiyong Wang, Yanqiu Ma, Yujie Chi

Liquid whole egg (LWE) products have many advantages such as convenient transportation, easy production and are safe. However, LWE has a short shelf life and high thermal sensitivity, so suitable heating treatment is the key to the production of LWE products. The aim of this study is to investigate the effects of heating treatments conditions (at 55–67 °C for 0–10 min) on the emulsification, foaming activity and rheological properties of LWE. The results indicated that the emulsifying activity of LWE had no significant change after 55–64 °C heating treatment, while it decreased significantly after heating treatment at 67 °C. The foaming property of LWE increased significantly after 55 °C to the 64 °C heating treatment; while the foaming property showed a downward trend with the increase in heat treatment temperature, it can significantly improve the foam stability of LWE. The heating treatment thoroughly changed the molecular weight distribution of LWE protein, thus promoted the protein surface hydrophobicity, hydrophobicity activity and rheological properties. The heating treatment at 61 °C for 6 min had a better effect on the functional properties than that of the other heating groups. In addition, the results of this study provide the change in rules of LWE under different heating treatment conditions and provide theoretical guidance for the production and processing of LWE.

2023, Foods, №7, с.1474

Stability of Protein Pharmaceuticals: Recent Advances

Mark Cornell Manning, Ryan E. Holcomb, Robert W. Payne, Joshua M. Stillahn, Brian D. Connolly, Derrick S. Katayama, Hongcheng Liu, James E. Matsuura, Brian M. Murphy, Charles S. Henry, Daan J. A. Crommelin

2024, Pharmaceutical Research, №7, с.1301-1367

Protein glycosylation inhibitory effects and mechanisms of phloretin and phlorizin

Yushi Wei, Jianmei Wu, Xi Peng, Xing Hu, Deming Gong, Guowen Zhang

2024, Food Bioscience, с.104971

Study on the regulation of tea polyphenols on the structure and gel properties of myofibrillar protein from Neosalanx taihuensis

Xiangxiang Ni, Mengting Li, Zhiwei Huang, Yinyin Wei, Chaoyi Duan, Ruixi Li, Yajie Fang, Xiu Wang, Mingfeng Xu, Rongrong Yu

2025, Food Chemistry: X, с.102243

Flavonoids in Lotus Stamen Extract Inhibit High Glucose-Induced Intracellular Glycation in Fibroblasts by Upregulating the Expression of Glyoxalase 1 and Alleviating Oxidative Stress

Wenge Zheng, Ruiling Chen, Kewei Xu, Rui Wang, Zhiyuan Wang, Huijuan Li, Yuyo Go, Xihui Chan, Qing Huang, Jianxin Wu

Glycation is a process in which reducing sugars bind to proteins, resulting in the formation of advanced glycation end products (AGEs). These AGEs accumulate in the skin, promote excessive collagen crosslinking, and disrupt the extracellular matrix (ECM), impairing normal cellular functions and contributing to skin aging. To evaluate the anti-glycation efficacy of lotus stamen extract (LSE), we employed the BSA–fructose system and a high glucose (HG)-induced fibroblast glycation model. The results demonstrated that LSE effectively inhibited cellular glycation and also exhibited anti-inflammatory, antioxidative, and anti-senescent effects in HG-induced human skin fibroblasts (HSF). Further investigation into the anti-glycation mechanism and component analysis of the lotus stamen ethyl acetate extract (LSEE) led to the identification of 15 flavonoids. The anti-glycation results indicated that these flavonoids are likely the primary active constituents in LSE. Mechanistic studies revealed that GLO1 plays a crucial role in cellular resistance to glycation, and LSEE enhanced GLO1 expression through the Nrf2/Keap1 pro-survival pathway, thereby mitigating intracellular AGE production. In summary, LSEE and its multiple flavonoid components exhibit potent intracellular anti-glycation activity and present significant potential to be developed as a natural and organic product for cosmetic and healthcare applications.

2025, Antioxidants, №4, с.392

Investigating binding mechanism between coconut globulin and tannic acid mediated by atmospheric cold plasma: Protein structure and stability

Yang Chen, Yile Chen, Lianzhou Jiang, Jiamei Wang, Weimin Zhang

2025, Food Chemistry, с.141670

Inhibition effect of epicatechin gallate on acid phosphatases from rainbow trout (Oncorhynchus mykiss) liver by multispectral and molecular docking

Jie Zheng, Yingchang Li, Songmin Zhao, Gaoyuan Dong, Shumin Yi, Xuepeng Li

2024, International Journal of Biological Macromolecules, с.129794