Search

Thrombotic disease refers to the disease caused by thrombosis and thromboembolism. In recent years, the global incidence and mortality rates of thromboembolic diseases has increased significantly, posing a serious threat to human life and health. Since ancient times, anticoagulant has been an important way to prevent and treat thrombotic diseases. However, anticoagulant tolerance and side effects have appeared in its clinical applications. Food-derived bioactive peptides have the advantages of high bioavailability and safety and are very promising in the prevention and treatment of thrombotic diseases. This paper summarizes the sources, preparation, purification, identification, anticoagulant activity and mechanisms of food-derived antithrombotic peptides in order to provide a reference for the future development of food-derived antithrombotic peptides and new anticoagulants.

To explore the changes in the viability and taste compounds of Crassostrea gigas at different circulation stages after harvesting, the oysters were sampled at different times of depuration, induced dormancy and waterless live storage for evaluation of viability changes in terms of adenosine triphosphate (ATP) related compounds, adenylate energy charge (AEC) and free amino acids and evaluation of flavor quality changes with respect to contents and taste activity values (TAV) of taste compounds. The results showed that the viability and taste compounds of C. gigas were significantly influenced by postharvest transportation and environmental stress. All viability indicators were significantly restored by 24 h depuration, with ATP, AEC and the content of total free amino acids being significantly higher than before depuration (P < 0.05), indicating that the viability reached new levels. During the process from induced dormancy to waterless live storage, more energy substances were required to maintain the balance of the organism under low temperature and hypoxia stress, so all viability indicators were significantly lower than before depuration (P < 0.05) and remained stable at a lower level. Among the taste compounds, the content of umami amino acids increased and the content of bitter amino acids decreased in C. gigas after depuration, and the content of taste amino acids decreased slowly as the waterless live storage time increased. The umami?nucleotides inosine 5’-monphosphate (IMP) and adenosine 5’-monophosphate (AMP) were accumulated throughout the circulation process (P < 0.05); the total amount of organic acids showed a fluctuant downward trend, with the amount of lactic acid being significantly higher after than before depuration (P < 0.05) and showing a decreasing trend from dormancy to the end of waterless live storage (P < 0.05), while the amounts of succinic acid and malic acid showed an increasing trend during waterless live storage (P < 0.05). The levels of Na+ and K+, which play an auxiliary role in the umami taste of C. gigas, were higher after 9 days of waterless live storage than before depuration. The total amount of taste substances did not change overall. The TAV of taste compounds showed that Asp, Glu, Arg, Ala, IMP, lactic acid, succinic acid, Na+ and K+ contributed significantly to the taste of C. gigas. In conclusion, the viability and taste substances of C. gigas can be maintained at a high level by depuration for 24 hours + gradient cooling to induce dormancy + ecological ice temperature waterless live storage for 9 days after harvesting.

This study aimed to reveal the flavor quality changes of live oysters during different steps of circulation, and optimize the management of live oyster transportation in order to improve the survival quality of oysters. The changes in the types and contents of volatile flavor compounds in Crassostrea gigas sequentially subjected to depuration, induced dormancy and simulated waterless live transportation were investigated using solid phase microextraction coupled to gas chromatography-mass spectrometry (SPME-GC-MS). Results showed that a total of 49 volatile flavor substances were identified in live C. gigas, including aldehydes, ketones, esters, hydrocarbons, alcohols, nitrogen-containing and sulfur-containing heterocyclic compounds. Post-harvest stress had a significant impact on the flavor quality. The content of pleasant flavor compounds was significantly enhanced while the content of irritating odor substances was evidently reduced, and lipid oxidation was significantly alleviated after 24 h of depuration. Lipid oxidation in oysters was increased with waterless live transportation time, and the total amount of volatile flavor substances was slowly accumulated. Odor activity values (OAVs) showed that heptanal, nonanal, (E)-2-nonenal, 4-ethylbenzaldehyde, hexanal, (E)-2-octenal, undecanal, (E)-2-decenal, decanal, (E,E)-2,4-nonadienal and 2-pentyl furan were the key flavor substances of live C. gigas, which could be used as a reference to reflect the physiological status of live oysters. Principal component analysis (PCA) showed that the cumulative contribution of the first three principal components to total variances was 85.6%, allowing a clear distinction between the different stages of circulation. In conclusion, the vitality and flavor substances of C. gigas reach a new level after post-harvest depuration for 24 h, which is more conducive to long-term low temperature and waterless live oyster preservation. Meanwhile, the analysis of volatile components can be used as a method to identify the vitality during the circulation of live shellfish.

The inhibition of dipeptidyl peptidase-IV (DPP-IV) is a promising approach for regulating the blood glucose levels in patients with type 2 diabetes (T2D). Oysters, rich in functional peptides, contain peptides capable of inhibiting DPP-IV activity. This study aims to identify the hypoglycemic peptides from oysters and investigate their potential anti-T2D targets and mechanisms. This research utilized virtual screening for the peptide selection, followed by in vitro DPP-IV activity assays to validate the chosen peptide. Network pharmacology was employed to identify the potential targets, GO terms, and KEGG pathways. Molecular docking and molecular dynamics simulations were used to provide virtual confirmation. The virtual screening identified LRGFGNPPT as the most promising peptide among the screened oyster peptides. The in vitro studies confirmed its inhibitory effect on DPP-IV activity. Network pharmacology revealed that LRGFGNPPT exerts an anti-T2D effect through multiple targets and signaling pathways. The key hub targets are AKT1, ACE, and REN. Additionally, the molecular docking results showed that LRGFGNPPT exhibited a strong binding affinity with targets like AKT1, ACE, and REN, which was further confirmed by the molecular dynamics simulations showcasing a stable peptide–target interaction. This study highlights the potential of LRGFGNPPT as a natural anti-T2D peptide, providing valuable insights for potential future pharmaceutical or dietary interventions in T2D management. [ABSTRACT FROM AUTHOR]

Pearl and nacre powders have been valuable traditional Chinese medicines with whitening properties for thousands of years. We utilized a high-temperature and high-pressure method along with compound enzyme digestion to prepare the enzymatic hydrolysates of nacre powder of Pinctada martensii (NP-PMH). The peptides were identified using LC–MS/MS and screened through molecular docking and molecular dynamics simulations. The interactions between peptides and tyrosinase were elucidated through enzyme kinetics, circular dichroism spectropolarimetry, and isothermal titration calorimetry. Additionally, their inhibitory effects on B16F10 cells were explored. The results showed that a tyrosinase-inhibitory peptide (Ala-His-Tyr-Tyr-Asp, AHYYD) was identified, which inhibited tyrosinase with an IC50 value of 2.012 ± 0.088 mM. The results of the in vitro interactions showed that AHYYD exhibited a mixed-type inhibition of tyrosinase and also led to a more compact enzyme structure. The binding reactions of AHYYD with tyrosinase were spontaneous, leading to the formation of a new set of binding sites on the tyrosinase. The B16F10 cell-whitening assay revealed that AHYYD could reduce the melanin content of the cells by directly inhibiting the activity of intracellular tyrosinase. Additionally, it indirectly affects melanin production by acting as an antioxidant. These results suggest that AHYYD could be widely used as a tyrosinase inhibitor in whitening foods and pharmaceuticals. [ABSTRACT FROM AUTHOR]

Colitis causes inflammation, diarrhoea, fever, and other serious illnesses, posing a serious threat to human health and safety. Current medications for the treatment of colitis have serious side effects. Therefore, the new strategy of creating a defence barrier for immune function by adding anti-inflammatory foods to the daily diet is worth advocating for. Low-molecular weight oyster peptides (LOPs) are a natural food with anti-inflammatory activity extracted from oysters, so intervention with LOPs is likely to be an effective preventive solution. The aim of this study was to investigate the preventive effect of LOPs on lipopolysaccharide (LPS)-induced acute colitis inflammation in mice and its underlying mechanism. The results showed that LOPs not only inhibited the colonic histopathy in mice induced by LPS-induced inflammation but also reduced the inflammatory response in the blood. In addition, LOPs significantly increased the number of beneficial bacteria (Alistipes, Mucispirillum, and Oscillospira), decreased the number of harmful bacteria (Coprobacillus, Acinetobater) in the intestinal microbiota, and further affected the absorption and utilisation of short-chain fatty acids (SCFAs) in the intestinal tract. In conclusion, dietary supplementation with LOPs is a promising health-promoting dietary supplement and nutraceutical for the prevention of acute colitis by reducing the inflammatory response and modulating the intestinal microbial communities. [ABSTRACT FROM AUTHOR]

Considering the malicious risks associated with diverse terminals in the industrial Internet of things (IIoT), a practical Byzantine fault tolerant (PBFT) efficient consensus algorithm based on credit score and dynamic double layer (CD-PBFT) was proposed to meet the requirements of high efficiency and security fault tolerance in the consensus process. The participation of good nodes in the consensus and the removal of faulty nodes were ensured by the credit score model. The parallelism of transaction verification and read write operations was achieved through the implementation of a double layer architecture. Nodes with high credit were randomly selected as the master node by the adaptive master node algorithm, ensuring its security. Experimental results show that CD-PBFT not only can maintain the safety and liveness of the consensus algorithm but also can reduce network delay by 34.8% and increase throughput by 25.2% compared with PBFT, which meets the double requirements of efficiency and security fault tolerance. [ABSTRACT FROM AUTHOR]

Lower limb knee–ankle prostheses can effectively assist above-knee amputees in completing their basic daily activities. This study explored methods for estimating the joint kinematics of intelligent lower limb prostheses to better adapt them to the walking requirements of amputees. A method of estimating the knee and ankle joint trajectories under different speeds and slopes was raised. The joints of a prosthetic need to have a movement trajectory similar to that of the joints of healthy individuals, taking into account the person's motion intentions and complying with the law of movement. In this study, a prosthetic kinematics estimation method was studied to realize continuous speed and slope adaptation through key points. The iterative Douglas–Peucker algorithm automatically found the key points of the kinematic trajectory curve, and an invariant basis function-fitting model with key points constraints was constructed. Finally, the radial basis function neural network was used to estimate the adaptive task function of the parts affected by the speed and slope, resulting in an overall kinematics estimation model. Our experiments verified the effectiveness of the proposed method, which accurately estimated the kinematic trajectory; the knee and ankle joint estimation errors were greatly reduced compared to those obtained with previous methods, facilitating further research on individual algorithms. [ABSTRACT FROM AUTHOR]

In this article, we report original data on the designation of the primers for full-length cDNA amplification and the internal cDNA amplification of red color-related pigment-binding protein derived from shrimp shell. Data on the color shifts of different soluble proteins under 100 °C 10 min heat treatment and the effects of heating temperatures (from 30 to 100 °C) on the color changes of crude water-soluble proteins are also included in this report. For further details and experimental findings please refer to the article “Isolation and cDNA cloning of a novel red color-related pigment-binding protein derived from the shell of shrimp, Litopenaeus vannamei” (Chuang et al., 2017) [1].

Ultrasonic-assisted treatment is an eco-friendly and cost-effective emulsification method, and the acoustic cavitation effect produced by ultrasonic equipment is conducive to the formation of stable emulsion. However, its effect on the underlying stability of low-molecular-weight oyster peptides (LOPs) functional-nutrition W 1 /O/W 2 double emulsion has not been reported. The effects of different ultrasonic power (50, 75, 100, 125, and 150 W) on the stability of double emulsions and the ability to mask the fishy odor of LOPs were investigated. Low ultrasonic power (50 W and 75 W) treatment failed to form a well-stabilized double emulsion, and excessive ultrasound treatment (150 W) destroyed its structure. At an ultrasonic power of 125 W, smaller particle-sized double emulsion was formed with more uniform distribution, more whiteness, and a lower viscosity coefficient. Meanwhile, the cavitation effect generated by 125 W ultrasonic power improved storage, and oxidative stabilities, emulsifying properties of double emulsion by reducing the droplet size and improved sensorial acceptability by masking the undesirable flavor of LOPs. The structure of the double emulsion was further confirmed by optical microscopy and confocal laser scanning microscopy. The ultrasonic-assisted treatment is of potential value for the industrial application of double emulsion in functional-nutrition foods., Competing Interests: Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2022 The Author(s). Published by Elsevier B.V. All rights reserved.)