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The α-glucosidase inhibitory peptide LLRPPK was isolated from ESPro1 (160 °C, 30 r min−1) in vitro. Meanwhile, ESPro1 was shown to regulate glucose and lipid metabolism, and attenuate liver and pancreatic injury in T2DM mice in vivo.

Influence of different concentrations (0.5, 1.0, 2.0, and 3.0% w/v) and temperatures (4, 25, 50, and 75°C) on particle size distribution (PSD) and rheological and tribological characteristics of flaxseed gum (FSG) solutions was investigated. Besides, FSG dispersions (0.5, 1.0, and 2.0% w/v) were used as edible coating and their influence on the quality parameters (oil uptake, moisture loss, texture, and sensory properties) of fried potato chips was studied. All FSG dispersions revealed shear-thinning nature and viscous properties (as G″ G') that were more dominant at higher concentrations and lower temperatures. The power-law model presented a good fit in demonstrating the flow behavior of FSG dispersions. Concentration was the variable that affected the tribology of FSG dispersions, while temperature had little effect on the tribology. Particle size distribution was increased with the increasing concentration of FSG. FSG dispersions as an edible coating effectively reduced the moisture loss, oil uptake, and hardness properties of potato chips. Practical Application Profiling the influence of concentration and temperature on the rheology and tribology of flaxseed gum is particularly valuable during food processing. The results predict the physical properties of coated potato chips that can support the potential application of flaxseed gum as a coating agent. Today's consumers prefer healthier food products with low caloric, higher fiber content, functional properties, and sensory qualities. Food industries can use FSG as a low-cost natural coating material in terms of economic benefits, consumer acceptance, and providing an inordinate potential both for its protective effect and carrying functional compounds such as antioxidants in their coating matrix.

Current studies regarding the effect of different nitrogen sources on gut microbiota have thus far disregarded the ability of probiotics and coliforms to compete for protein. This study aimed to investigate the differences in the utilization of soybean protein (SPro) and its derived peptides (SPep) by the gut microbiota of Sprague Dawley (SD) rats. The SPro and SPep prepared in this study showed extensive SPro molecular weight distribution, while that of SPep was minimal, ranging between 150 and 1000 Da and primarily consisting of two to five amino acids. The cecum microflora composition of the rats was determined via 16S rDNA amplicon sequencing, showing that the SPro and SPep significantly increased the abundance and uniformity of the gut microbiota after 35 days of feeding. The Firmicutes/Bacteroidetes (F/B) ratios of the SPep, SPro, and casein groups were 2.49 ± 0.60, 2.98 ± 1.12, and 2.59 ± 0.74, respectively. Although the rats fed with SPro and SPep displayed similar gut microbiome structures, SPep significantly promoted Lactobacillus and Phascolarctobacterium growth. The results showed that SPep significantly increased the diversity of the gut microbiota and elevated the probiotic proportion. PRACTICAL APPLICATION: SPro and SPep are two nutritious and high-quality nitrogen sources. The results showed that SPro and SPep regulated the structure of gut microbiota in rats, and the effect of SPep was better. This study provides a theoretical basis for developing SPep functional foods able to regulate gut microbiota and maintain health.

Cardiovascular diseases (CVDs) represent the leading cause of mortality worldwide. As a complex matrix of micronutrients, phytochemicals and sugars, the effects of orange juice (OJ) on CVD risk factors in overweight and obese adults warrant investigation. Hence, this systematic review and meta-analysis of randomized controlled trials (RCTs) evaluated the effect of chronic OJ consumption on the lipid profile, blood pressure, glycemic indices and inflammatory biomarkers in overweight and obese adults. Four databases were searched from inception until May 2022 and eight studies were included in the final analysis. Pooled results demonstrated the beneficial effect of OJ on systolic blood pressure (MD: -0.98 mmHg, 95% CI [-1.52, -0.44]

The contamination of mycotoxin in edible oil has always been a major threat to human health. In this study, magnetic soybean dreg-based biochar SDB-6-K-9@Fe

In this study, selenium‐enriched soybean peptides (, Low‐molecular weight peptides Se‐SPep were prepared from selenium‐enriched soybean. Se‐SPep has immunomodulatory effects on immunosuppressed mice. Supplementation of Se‐SPep possesses therapeutic potential for immunosuppression, and may potentially act as a promising immunomodulator.

Heat stress can cause tissue damage and metabolic disturbances, including intestinal and liver dysfunction, acid-base imbalance, oxidative damage, inflammatory response, and immune suppression. Serious cases can lead to heatstroke, which can be life-threatening. The body often finds it challenging to counteract these adverse effects, and traditional cooling methods are limited by the inconvenience of tool portability and the difficulty of determining the cooling endpoint. Consequently, more research was conducted to prevent and mitigate the negative effect of heat stress

This study aimed to identify and prepare peptides from selenium (Se)-enriched soybeans and determine whether dietary Se-enriched soybean peptides (Se-SPep) could inhibit lung injury in mice induced by fine particulate matter 2.5 (PM2.5). BALB/c mice were randomly divided into six groups. The mice in the prevention groups were pretreated with 378 mg kg

Calcium is one of the most important mineral elements in the human body and is closely related to the maintenance of human health. To prevent calcium deficiency, various calcium supplements have been developed, but their application tends to be limited by low calcium content and highly irritating effects on the stomach, among other side effects. Recently, calcium–peptide chelates, which have excellent stability and are easily absorbed, have received attention as an alternative emerging calcium supplement. Calcium-binding peptides (CaBP) are usually obtained via the hydrolysis of animal or plant proteins, and calcium-binding capacity (CaBC) can be further improved through chromatographic purification techniques. In calcium ions, the phosphate group, carboxylic group and nitrogen atom in the peptide are the main binding sites, and the four modes of combination are the unidentate mode, bidentate mode, bridging mode and α mode. The stability and safety of calcium–peptide chelates are discussed in this paper, the intestinal absorption pathways of calcium elements and peptides are described, and the bioavailability of calcium–peptide chelates, both in vitro and in vivo, is also introduced. This review of the research status of calcium–peptide chelates aims to provide a reasonable theoretical basis for their application as calcium supplementation products.

Inflammation is considered to be a crucial factor in the development of chronic diseases, eight of which were listed among the top ten causes of death worldwide in the World Health Organization’s World Health Statistics 2019. Moreover, traditional drugs for inflammation are often linked to undesirable side effects. As gentler alternatives to traditional anti-inflammatory drugs, plant-derived bioactive peptides have been shown to be effective interventions against various chronic diseases, including Alzheimer’s disease, cardiovascular disease and cancer. However, an adequate and systematic review of the structures and anti-inflammatory activities of plant-derived bioactive peptides has been lacking. This paper reviews the latest research on plant-derived anti-inflammatory peptides (PAPs), mainly including the specific regulatory mechanisms of PAPs; the structure–activity relationships of PAPs; and their enzymatic processing based on the structure–activity relationships. Moreover, current research problems for PAPs are discussed, such as the shallow exploration of mechanisms, enzymatic solution determination difficulty, low yield and unknown in vivo absorption and metabolism and proposed future research directions. This work aims to provide a reference for functional activity research, nutritional food development and the clinical applications of PAPs.

With lifestyle changes, chronic diseases have become a public health problem worldwide, causing a huge burden on the global economy. Risk factors associated with chronic diseases mainly include abdominal obesity, insulin resistance, hypertension, dyslipidemia, elevated triglycerides, cancer, and other characteristics. Plant-sourced proteins have received more and more attention in the treatment and prevention of chronic diseases in recent years. Soybean is a low-cost, high-quality protein resource that contains 40% protein. Soybean peptides have been widely studied in the regulation of chronic diseases. In this review, the structure, function, absorption, and metabolism of soybean peptides are introduced briefly. The regulatory effects of soybean peptides on a few main chronic diseases were also reviewed, including obesity, diabetes mellitus, cardiovascular diseases (CVD), and cancer. We also addressed the shortcomings of functional research on soybean proteins and peptides in chronic diseases and the possible directions in the future.

Selenium (Se) is an essential nutrient associated with several physiological processes in humans and has raised interest because of its antioxidant and immune properties. Se deficiency is related to a variety of diseases and dysfunctions in humans. Due to its higher bioavailability and lower toxicity, organic Se is more recommendable than inorganic Se in the frame of a balanced diet. Se is present in 25 identified selenoproteins that commonly occur in human organisms. As part of selenocysteine (SeC), Se becomes co-translationally incorporated into the polypeptide chain and involved in the regulation of oxidative stress, redox mechanisms, and other crucial cellular processes responsible for innate and adaptive immune responses. This review presents the current information regarding the presence of selenoproteins in the human body, and the separation of selenoproteins and selenopeptides from various plants and their physiological roles in the immune and oxidation systems of humans. In general, the application of selenoproteins and Se-enriched peptides are practically important for the clinical arena, whereby it can be used for exploring new healthy foods.

α-Amylase is abundant in plants and animals. α-Amylase inhibitors can reduce endogenous α-amylase activity, playing an essential role in agricultural pest control, and preventing and treating human disease. In the agricultural field, α-Amylase inhibitors can restrict pest that relies on the starch of crops. Acarbose is an α-amylase inhibitor used to treat diabetes. Some α-amylase inhibitors are represented by antinutritional factors, while others are proteinaceous. Depending on their structures and sources, researchers have divided them into seven types: The knottin-like type, the γ-thionin-like type, the cereal type, the Kunitz type, the thaumatin-like type, and the lectin-like type. This paper introduces the methods for separating, purifying, and detecting proteinaceous α-amylase inhibitors while examining the structure and inhibition mechanism of several proteinaceous α-amylase inhibitors. Finally, it explores the potential applications of α-amylase inhibitors.

Bifidobacterium is a common probiotic that plays a vital role in the intestinal tract. This study aimed to explore the different effects of soybean protein and soybean peptides on the growth and metabolism of Bifidobacterium animalis subsp. animalis JCM 1190. Soybean protein and soybean peptides were digested in vitro, after which different nitrogen source containing media were prepared and used for the monoculture of Bifidobacterium animalis subsp. animalis JCM 1190 and the co-culture of Bifidobacterium animalis subsp. animalis JCM 1190 and Escherichia coli JCM 1649. During the culture process, the viable cell number and lactic acid and acetic acid contents were measured, while non-targeted metabonomics was used to detect the differential metabolites and metabolic pathways. The results showed that soybean protein and soybean peptides promoted the growth and metabolism of Bifidobacterium animalis subsp. animalis JCM 1190, while digested soybean peptides had a better effect. Digested soybean peptides increased the viable cell number and lactic acid and acetic acid contents in the monoculture by regulating glycine, serine, and threonine metabolism, as well as pyruvate metabolism, the TCA cycle, glycolipid metabolism, and other metabolic pathways, balanced the ability of Bifidobacterium animalis subsp. animalis JCM 1190 and Escherichia coli JCM 1649 to utilize nitrogen sources during the early period and enhanced the competitiveness of Bifidobacterium animalis subsp. animalis JCM 1190 during the later period in co-culture.

Recombinant plant-based meat alternatives are a kind of product that simulates animal meat with complete structure by assembling plant-tissue protein and other plant-based ingredients. The market is growing rapidly and appears to have a promising future due to the broad culinary applicability of such products. Based on the analysis and summary of the relevant literature in the recent five years, this review summarizes the effects of raw materials and production methods on the structure and quality of specific components (tissue protein and simulated fat) in plant-based meat alternatives. Furthermore, the important roles of tissue and simulated fat as the main components of recombinant plant-based meat alternatives are further elucidated herein. In this paper, the factors affecting the structure and quality of plant-based meat alternatives are analyzed from part to whole, with the aim of contributing to the structural optimization and providing reference for the future development of the plant meat industry.

A cube-shaped pork fat substitute (CFS) was created from soybean protein isolate (SPI), coconut oil, and konjac glucomannan (KGM). The effect of transglutaminase (TG) treatment and pH shifting on the mechanical, thermal, and sensory properties of the cube fat substitute were investigated. The sensory evaluation and oral tribological results showed that the CFS with 1 % TG at pH = 8 was the closest to natural animal fat. The TPA results showed that the hardness, cohesiveness, and chewiness gradually increased with the increasing pH. The DSC results indicated that TG treatment and higher pH levels enhanced the thermal stability of the CFS. FTIR spectroscopy confirmed that when heated in alkaline conditions, KGM deacetylated, and the strength of carbonyl group in acetyl group decreased gradually. The protein network structure was more evident after TG treatment as observed via CLSM, where the KGM molecular chains were entwined as the pH increased, forming continuous, gel networks.

This study aimed to compare the protective effects of different selenium supplements against heat stress and exercise fatigue-induced liver injury and to investigate the potential mechanisms of action. Selenium-enriched soybean protein (SePro), selenium-enriched soybean peptides (SePPs), and selenomethionine (SeMet) are organic selenium supplements in which selenium replaces the sulfur in their sulfur-containing amino acids. Common peptides (PPs) are obtained by enzymatic hydrolysis of soybean protein which was extracted from common soybean. The SePPs with higher hydrolysis degree and selenium retention were isolated via alkaline solubilization and acid precipitation and the enzymatic hydrolysis of alkaline protease, neutral protease, and papain. The results showed that SePPs could significantly increase the antioxidant levels in rats, inhibit lipid peroxidation, and reduce liver enzyme levels in rat serum, while the histological findings indicated that the inflammatory cell infiltration in the liver tissue was reduced, and new cells appeared after treatment with SePPs. Moreover, SePPs could increase glutathione (GSH) and GSH peroxidase (GSH-Px) in the liver, as well as protect the liver by regulating the NF-κB/IκB pathway, prevent interleukin 1β (IL-1β), interleukin 6 (IL-6), and tumor necrosis factor α (TNF-α) release in the liver. The SePPs displayed higher antioxidant and anti-inflammatory activity in vivo than SePro, SeMet, Sodium selenite (Na2SeO3), and PPs. Therefore, SePPs could be used as a priority selenium resource to develop heatstroke prevention products or nutritional supplements.

Legumes and cereals account for the vast proportion of people's daily intake of plant-based foods. Meanwhile, a large number of antinutritional factors in legumes and cereals hinder the body absorption of nutrients and reduce the nutritional value of food. In this paper, the antinutritional effects, determination, and passivation methods of thermosensitive antinutritional factors such as trypsin inhibitors, urease, lipoxygenase, and lectin were reviewed to provide theoretical help to reduce antinutritional factors in food and improve the utilization rate of plant-based food nutrition. Since trypsin inhibitors and lectin have been more extensively studied and reviewed previously, the review mainly focused on urease and lipoxygenase. This review summarized the information of thermosensitive antinutritional factors, trypsin inhibitors, urease, lipoxygenase, and lectin, in cereals and legumes. The antinutritional effects, and physical and chemical properties of trypsin inhibitors, urease, lipoxygenase, and lectin were introduced. At the same time, the research methods for the detection and inactivation of these four antinutritional factors were also summarized in the order of research conducted time. The rapid determination and inactivation of antinutrients will be the focus of attention for the food industry in the future to improve the nutritional value of food. Exploring what structural changes could passivation technologies bring to antinutritional factors will provide a theoretical basis for further understanding the mechanisms of antinutritional factor inactivation. PRACTICAL APPLICATIONS: Antinutritional factors in plant-based foods hinder the absorption of nutrients and reduce the nutritional value of the food. Among them, thermosensitive antinutritional factors, such as trypsin inhibitors, urease, lipoxygenase, and lectins, have a high proportion among the antinutritional factors. In this paper, we investigate thermosensitive antinutritional factors from three perspectives: the antinutritional effect of thermosensitive antinutritional factors, determination, and passivation methods. The current passivation methods for thermosensitive antinutritional factors revolve around biological, physical, and chemical aspects, and their elimination mechanisms still need further research, especially at the protein structure level. Reducing the level of antinutritional factors in the future food industry while controlling the loss of other nutrients in food is a goal that needs to be balanced. This paper reviews the antinutritional effects of thermosensitive antinutritional factors and passivation methods, expecting to provide new research ideas to improve the nutrient utilization of food.

Paste made from eight types of cereal grains (low fiber containing grains [LF grains]: rice, sticky rice, black rice, and millet; and high fiber containing grains [HF grains]: wheat, buckwheat, oat, and barley), and four types of legumes (soybean, red bean, kidney bean, and mung bean), were studied in terms of particle size, rheological, and tribological properties. Sticky rice and soybean pastes showed lower yield stress, viscosity and consistency coefficient than other pastes. Most cereal pastes showed a major peak at approximately 160 µm except for oat and barley, while legume pastes showed mono modal profiles except for soybean. Tribological results showed that starch tended to develop type A friction profiles, showing a typical Stribeck curve; bran/fiber tended to develop type B profiles, showing an ascent curve with clear onset of hydrodynamic regime; protein and lipids promoted type C profiles, showing a flat plateau shaped curve. Water soluble polysaccharides in grains or legumes could improve the paste lubrication. In general, 5% of the black rice paste and sticky rice in the LF grain group, and the soybean paste in the legume group, showed a low friction coefficient (μ) in the entire entrainment speed range; barley paste and oat paste in the HF grain group showed relatively low μ at low entrainment speed (0.5 mm/s) and medium entrainment speed (5 and 10 mm/s), respectively.

Soybean protein‐derived peptides (SBP) are a rich source of various bioactive peptides with multiple health benefits. However, the prospective effects of SBP on human cells are still unclear. Therefore, this article investigated the effects of small molecular weight SBP on MG132‐induced apoptosis in RAW264.7 cells. SBP inhibited MG132‐induced apoptosis of RAW264.7 cells in a dose‐dependent manner by flow cytometry. To further study its molecular mechanisms, Western blot analysis demonstrated that SBP could activate the PI3K‐AKT pathway by increasing the phosphorylation of PI3K and AKT and inhibiting apoptosis pathway by downregulating the expressions of pro‐apoptotic proteins of Bim, Bax, Fas, and Fasl and promoting the expressions of anti‐apoptotic proteins of Bcl‐xL and Bcl‐2. These results indicated the protective effect of SBP on MG132‐induced apoptosis in RAW264.7 cells., Soybean peptides display anti‐apoptosis effect in RAW264.7 cells through the activation of PI3K‐AKT pathway or indirect binding to Fas and FasL receptor.

This research paper was to investigate the influence of soybean peptides addition on viable count of lactic acid bacteria, physicochemical parameters, flavor, and sensory evaluation of yoghurt. The number of fermenting strains (Streptococcus thermophilus + Lactobacillus delbrueckii subsp. bulgaricus) cells in yoghurt (stored at 4 °C for 19 days) added with 0.2% (w/v) of soybean peptides (808.34 Da) reached 1.4 times higher bacterial number than in the control group. A total of 34 volatile substances were detected in this study, while there were 22 volatiles occurred in the control group yoghurt, 30 volatiles were detected in yoghurt added with 0.2% soybean peptides. There was no significant difference in sensory evaluation (p > 0.05) between the yoghurt with and without soybean peptides. In our study, the addition of soybean peptides (0.2%) can be effective both in maintaining the viable bacterial count and yoghurt quality.

Soybean protein (Pro) and soybean oligopeptide (Pep) were subjected to simulated digestion in vitro to study the effect of Pep on the growth and metabolism of Lactobacillus acidophilus JCM 1132. First, the molecular weight distribution differences of samples before and after digestion were compared, and the samples were used to replace the nitrogen source components in the culture media. Then, the viable cell numbers, lactic acid and acetic acid content, differential metabolites, and metabolic pathways during the culturing process were measured. Results showed that the digested soybean oligopeptide (dPep) was less efficient than MRS medium in promoting the growth, but by increasing the content of the intermediates during the tricarboxylic acid (TCA) cycle, its metabolic capacity was significantly improved. Besides, due to the low molecular weight of dPep, it can be better transported and utilized. And dPep significantly strengthened the amino acid metabolism and weakened the glycerol phospholipid metabolism, so the ability of dPep in promoting the growth and metabolism of Lactobacillus acidophilus JCM 1132 is higher than the digested soybean protein (dPro).

Acetaminophen (APAP) overdose causes severe hepatotoxicity and acute liver failure. The current study aims to investigate the protection effects of silkworm pupa oil (SPO) against acute hepatic injury in APAP‐exposed Kunming mice. Our results showed that the liver index and the levels of serum alanine transaminase (ALT) and aspartate transaminase (AST) in mice subjected to APAP treatment were decreased by SPO. Supplement of SPO also restored hepatic histopathological alterations induced by APAP. The APAP‐induced increase in proinflammatory cytokines, including TNF‐α, IL‐6, and IL‐12, was reversed by SPO, which was mediated by the reduction of nuclear factor (NF)‐κB p65 expression and the increase in the expression of IκB‐α in liver tissue. Moreover, SPO inhibited APAP‐triggered oxidative stress by decreasing MDA level and increasing the activities of SOD and GSH‐Px. Collectively, SPO attenuated hepatic injury induced by APAP, which attributed to the suppression of oxidative stress‐mediated NF‐κB signaling. Our findings suggest that SPO supplementation may be potential strategy against acute hepatic injury., Silkworm pupa oil (SPO) reduced acetaminophen (APAP)‐induced oxidative stress, and thereby suppressed the activation of hepatic nuclear factor (NF)‐κB signaling and the production of proinflammatory cytokines. This ultimately attenuated APAP‐induced hepatic injury. Red solid line arrows mean alternations in mice with APAP treatment; arrows of blue dotted line mean alternations in APAP‐treated mice receiving SPO.

The aim of this study was to determine the effects of soybean protein hydrolysates against intracellular antioxidant activity. Soybean peptides (1000 to 2000 Da range) were extracted by soybean proteolysis and ultrafiltration and sequenced with a Nano-LC-ESI-MS/MS. In this study we found that soybean peptides inhibited the production of reactive oxygen species (ROS) induced by hydrogen peroxide (H2O2), malondialdehyde (MDA) and oxidized glutathione (GSSG) in HepG2 cells. Moreover, they also prevented the reduction of reduced glutathione (GSH) and up-regulated cellular resistance oxidase activity. In addition, soybean peptide treatment stimulated the mRNA and protein expression levels of antioxidant enzymes and nuclear factor erythroid-2-related factor 2 (Nrf2). Activated Nrf2 up-regulated antioxidant enzyme activities (superoxide dismutase (SOD), catalase (CAT) and glutathione peroxidase (GSH-Px)) and inhibited ROS and MDA production. It was concluded that soybean peptides effectively activated the Nrf2/antioxidant response element (ARE) mediated activity.

In this study, soybean protein isolate (SPI) and coconut oil were emulsified and konjac flour was added to prepare the protein/polysaccharide composite emulsion gel. The SPI/polysaccharide compound fat substitute was obtained by vacuuming. The effects of protein and konjac flour addition on the gel system of the mixed emulsion were explored. Sensory evaluation experiments showed that the overall acceptability of fat substitutes added with 1% SPI was higher. With the increase of protein and konjac content, the juiciness of the samples decreased gradually. The increase of konjac content reduced the brightness of compound fat substitutes, and the yellowness of compound fat substitute increases significantly with the increase of protein content. The rheological results showed that the G′ and loss modulus (G″) increased with the increase of protein and konjac content, forming a rigid elastic gel matrix, which provided a basis for the preparation of fat substitutes. Texture profile analysis (TPA) results showed that the springiness of all samples was similar to the natural fat after 20 min of heating. With the increase of protein and konjac content, the hardness of the samples increased gradually. The results of oral tribology showed that the friction coefficients of all samples were very small. The friction behavior of the samples with SPI content of 1% was similar to that of natural fat, which could better simulate the swallowing feeling and lubricity of natural fat. To sum up, the appearance of solid fat substitutes prepared with SPI and konjac flour is similar to pork fat. They show ideal functional characteristics in mechanical properties and oral tribology. Among them, the fat substitute with the protein content of 1% and konjac content of 4% is the most popular among consumers.

Highlights • The cultural and ethnic differences were taken into consideration in the study design. • It is the first meta-analysis to evaluate whether protein supplementation exerts additional benefits on sarcopenia in Asian and non-Asian countries. • Protein supplementation combined with exercise exerts superior benefit on lower-extremity strength in healthy older adults with sarcopenia in Asian countries., While there is growing research interest in the effects of nutrition and exercise on delaying sarcopenia, the results are inconclusive and there is scarce information on regional patterns. This review evaluated the effects of the combination of protein supplementation and exercise on muscle strength, mass and physical performance, compared to exercise alone or with a placebo, in healthy older adults in Asian and non-Asian countries. Fourteen studies were included in the analysis, involving a total of 888 healthy older adults (>60 years). A significant increase in the lower-extremity strength was observed in the combined intervention group compared to the exercise group in Asian countries (SMD: 0.24, 95% CI [0.00, 0.47], p = 0.048, I2 = 0.0%). No statistical differences were found relating to upper-extremity strength, muscle mass and physical performance. Protein supplementation combined with exercise provides additional benefit on lower-extremity strength in healthy older adults with sarcopenia in Asian countries.

α-Amylase inhibitory activity plays an important role in reducing blood glucose. Food-derived α-amylase inhibitors have attracted significant attention due to their safety. This study obtained peptides displaying α-amylase inhibitory activity from pepsin hydrolysate of quinoa protein concentrates. Gel filtration chromatography revealed that the1 kDa component exhibited significant α-amylase inhibitory capability, while the purified component was identified via mass spectrometry identification. Six peptides with α-amylase inhibitory activity were selected, wherein the inhibitory ability of the peptide MMFPH was 66.41 % higher than the others. Molecular docking indicated that the peptide MMFPH residues restricted the α-amylase activity by binding to the active α-amylase site. The molecular interaction experiments showed that the peptides and α-amylase were in a fast-binding and slow-dissociation mode, allowing the small peptides produced via quinoa protein digestion to bind more rapidly to α-amylase, thus preventing a rise in blood glucose in vivo.

This study identified the volatile beany flavor compounds and determined the microstructures, expansion rates, and secondary protein structures of different textured soybean proteins. The effect of energy input on the textured protein structure and the relationship between the protein structure and the beany flavor were elucidated. The results showed that the textured soybean proteins exhibited excellent porosity and hydrophobicity at a specific mechanical energy of 609 kJ/kg and a texturization temperature of 155 °C. Structural characterization showed that the textured soybean proteins formed large, uniform, dense air chamber cavity structures. Low α-helix and β-sheet content decreased the tightness of the protein. The evaporation of volatile beany flavor compounds with the moisture from the air chamber cavities was inhibited by the binding between the protein and beany flavor substances. The findings of this study provided new insight into volatile beany flavor modulation to improve the sensory quality of textured soybean proteins.

The development of plant-based meat analogs is currently hindered by the beany flavor generated by raw soybean protein and extrusion processing. Wide concern has led to extensive research on the generation and control of this unwanted flavor, as an understanding of its formation in raw protein and extrusion processing and methods through which to control its retention and release are of great significance for obtaining ideal flavor and maximizing food quality. This study examines the formation of beany flavor during extrusion processing as well as the influence of interaction between soybean protein and beany flavor compounds on the retention and release of the undesirable flavor. This paper discusses ways to maximize control over the formation of beany flavor during the drying and storage of raw materials and methods to reduce beany flavor in products by adjusting extrusion parameters. The degree of interaction between soybean protein and beany compounds was found to be dependent on conditions such as heat treatment and ultrasonic treatment. Finally, future research directions are proposed and prospected. This paper thus provides a reference for the control of beany flavor during the processing, storage, and extrusion of soybean raw materials used in the fast-growing plant-based meat analog industry.

Soybean peptides were reported to promote the growth and metabolism of Lacticaseibacillus rhamnosus (L. rhamnosus) Lra05. However, the relationship between L. rhamnosus Lra05 and the characteristics of soybean peptides is still unclear. Therefore, digested soybean peptides (dPEP) after 36 h utilization by L. rhamnosus Lra05 were identified and analyzed. We found that L. rhamnosus Lra05 tends to utilize hydrophobic peptides with three to five amino acids residues, and hydrophilic peptides with more than five residues. They also prefer peptides with proline at penultimate C-terminal position or arginine at ultimate C-terminal position. Moreover, fraction 1 (F1) and fraction 7 (F7) acquired from dPEP using RP-HPLC exhibited the strongest growth and metabolism promoting effects, and the utilized characteristics of F1 and F7 were similar with those of dPEP. These results explained why soybean peptides could promote L. rhamnosus to some extent and strengthen theoretical basis for the application of soybean peptides as potential prebiotics.

Dietary habits have a substantial influence on both planet and individual health. High intake of animal products has significant negative effects on the environment and on human health; hence, a reduction in meat consumption is necessary. The transition towards plant-based meat (PBM) is one of the potential solutions for environmental and health issues. To achieve this goal, it is important to understand the dietary habits and demands of consumers. This review was designed with a focus on PBM alternatives, dietary shifts during the COVID-19 pandemic, the drivers of consumers’ perceptions in various countries, and the measures that can promote the shift towards PBM. The PBM market is predicted to grow with rising awareness, familiarity, and knowledge in the coming years. Companies must focus on the categories of anticipated benefits to aid consumers in making the switch to a diet higher in PBM alternatives if they want to win over the target market.

The carnosine and anserine, which represent histidine dipeptides (HD), are abundant in chicken broth (CB). HD are endogenous dipeptide that has excellent antioxidant and immunomodulatory effects. The immunomodulatory effect of CB hydrolysate (CBH) and HD in cyclophosphamide (CTX)-induced immunosuppressed mice was examined in this study. CBH and HD were given to mice via oral gavage for 15 days, accompanied by intraperitoneal CTX administration to induce immunosuppression. CBH and HD treatment were observed to reduce immune organ atrophy (p < 0.05) and stimulate the proliferation of splenic lymphocytes (p < 0.05) while improving white blood cell, immunoglobulin M (IgM), IgG, and IgA levels (p < 0.05). Moreover, CBH and HD strongly stimulated interleukin-2 (IL-2) and interferon-gamma (IFN-γ) production by up-regulating IL-2 and IFN-γ mRNA expression (p < 0.05) while inhibiting interleukin-10 (IL-10) overproduction and IL-10 mRNA expression (p < 0.05). In addition, CBH and HD prevented the inhibition of the nitric oxide (NP)/cyclic guanosine monophosphate-cyclic adenosine monophosphate (cGMP-cAMP)/protein kinase A (PKA) signaling pathway (p < 0.05). These results indicate that CBH and HD have the potential to prevent immunosuppression induced by CTX. Our data demonstrate that CBH can effectively improve the immune capacity of immunosuppressed mice similar to the same amount of purified HD, which indicates that CBH plays its role through its own HD.

Ergosterol is the common sterol found in edible mushrooms. This study investigated the cholesterol-reducing effect of ergosterol and its related potential mechanism in Sprague-Dawley rats. Thirty-two male rats were divided into four groups fed either a basic diet (NG) or one of three experimental diets, namely high-cholesterol diet (HC), and the two HC diets containing 0.5% ergosterol (EL) and 1.5% ergosterol (EH), respectively, for 8 weeks. Results demonstrated that feeding EL and EH diets decreased serum total cholesterol (TC) by 19.4–21.6%, low density lipoproptein cholesterol (LDL-C) by 42.0–42.6%, and TC/HDL-C ratio by 7.1–10.5%. This was accompanied by 46.8–53.2% reduction in liver cholesterol and 51.0–59.3% increase in fecal cholesterol excretion with up-regulation on gene expression of liver sterol regulatory element-binding protein 2 (SREBP-2), low-density lipoprotein receptor (LDL-R) and Hydroxy-3-Methylglutaryl-Coenzyme A Reductase (HMG-CoR). Results from micelles formation assay in vitro clearly demonstrated that ergosterol could significantly inhibit the entry of cholesterol into micelles. Therefore, the cholesterol-reducing effect of ergosterol was regulated by suppressing intestine cholesterol absorption and promoting the excretion of fecal cholesterol via modulating the expression of hepatic cholesterol-related genes.

As a major sterol in edible mushroom, ergosterol has gained much attention owing to its potential bioactivities. However, ergosterol has a high melting point, poor oil solubility and stability, which restrict its scope of application. In this study, an ergosterol ester of α-linolenic acid was successfully and efficiently prepared using Candida sp. 99-125 lipase as a biocatalyst. The desired product was confirmed to be ergosterol linolenate using MS, FT-IR, and NMR analyses. Using Candida sp. 99-125 lipase, the product conversion exceeded 92% in 12 h under the following optimized parameters: 75 mmol/L ergosterol, 40 g/L lipase, 1:1.25 ergosterol-to-α-linolenic acid molar ratio, and 45 °C. The results confirmed that Candida sp. 99-125 lipase has good reusability and stability and is also relatively low cost, suggesting its great potential for large-scale production of ergosterol ester. Most importantly, the physiochemical properties (oil solubility and melting point) of ergosterol significantly improved after esterification with α-linolenic acid, thus facilitating its application in oil-based systems.

The formation of two toxic aldehydes, 4‐hydroxyhexenal (HHE) and 4‐hydroxynonenal (HNE) were monitored in five vegetable oils during thermal processing (100–200 °C) with the results modelled. HHE was only determined in rapeseed and linseed oil, while HNE was determined in all tested oils and the contents varied significantly depending on the oil type. For HHE/HNE‐detected oils, the evolution during heating was well described by the pseudo‐first‐order kinetic model. The equilibrium contents of HHE/HNE increased and the duration until equilibrium decreased as a function of temperature. The calculated reaction rate constants followed the Arrhenius law. The formation rate of HHE/HNE was remarkably oil‐dependent, which was also in accordance with the calculated kinetic and thermodynamic parameters. Accordingly, the above results can contribute to a prediction of HHE/HNE formation in different vegetable oils during thermal processing, especially the temperature/time required during frying, which is generally higher than 100 °C and 6 h., respectively.

The characteristics of three acetylated distarch phosphates with different degree of cross linking (ADP-L

In recent years, the consumption of high protein beverages has increased due to the consciousness among consumers about their body weight. This study investigated the rheological, tribological and visual properties of pure proteins solutions with variable protein concentrations and with/without hydrocolloids (gelatin, κ-carrageenan, low methoxy pectin and curdlan). Although whey protein addition did not have any obvious influence on the appearances of protein solutions, it increased the stability against agglomeration and improved viscosity and lubrication property (measured as a friction coefficient) to some extent. The protein solutions became less stable with addition of the hydrocolloids under investigation, however the flow and lubrication behaviour of the protein solutions improved as the amount of hydrocolloids increased. The protein solution containing 0.25 g/100 g of curdlan showed the best lubrication property at both 15 and 37 °C.

Silkworm pupae are a traditional Chinese food, rich in various saturated and unsaturated fatty acids. Unsaturated fatty acids have a certain protective effect against oxidative damage. The present study used an animal model to determine the protective effect of silkworm pupa oil on hydrochloric acid / ethanol-induced gastric ulcer. RESULTS Silkworm pupa oil is rich in unsaturated fatty acids, including palmitoleic acid 63.4 g kg?1, oleic acid 249.1 g kg?1, linoleic acid 47.0 g kg?1, and linolenic acid 337.8 g kg?1, whereas its unsaturated fatty acid content is 700 g kg?1. Compared to a gastric ulcer control group, high and low doses of pupa oil reduced gastric ulcer area and gastric secretion, whereas gastric pH increased. It also increased serum antioxidant superoxide dismutase (SOD), catalase (CAT), glutathione peroxidase (GSH-Px) levels, somatostatin (SST), and vasoactive intestinal peptide (VIP) levels, and reduced serum interleukin-6 (IL-6), interleukin-12 (IL-12), tumor necrosis factor (TNF-α), and interferon-? (IFN-?), motilin (MTL), and gastrin (GT) levels. RT-qPCR and western blot analyses indicated that silkworm pupa oil significantly increased CAT, GSH-Px, epidermal growth factor (EGF), Epidermal growth factor receptor (EGFR), vascular endothelial growth factor (VEGF), endothelial nitric oxide synthase (eNOS), Cu/Zn-SOD, Mn-SOD, and NF-kappa-B inhibitor-α (I?B-α) expression and lowered nuclear factor-kappa B (NF-?B), B-cell lymphoma-2 (Bcl-2), cyclooxygenase-2 (COX-2), and inducible nitric oxide synthase (iNOS) expression. CONCLUSION Silkworm pupa oil treatment reduced oxidative damage and inflammation in mice, and high-dose silkworm pupa oil was superior to low-dose silkworm pupa oil, following ranitidine. ? 2018 Society of Chemical Industry

Metabolomics, as a new omics technology, has been widely accepted by researchers and has shown great potential in the field of nutrition and health in recent years. This review briefly introduces the process of metabolomics analysis, including sample preparation and extraction, derivatization, separation and detection, and data processing. This paper focuses on the application of metabolomics in food-derived bioactive ingredients. For example, metabolomics techniques are used to analyze metabolites in food to find bioactive substances or new metabolites in food materials. Moreover, bioactive substances have been tested in vitro and in vivo, as well as in humans, to investigate the changes of metabolites and the underlying metabolic pathways, among which metabolomics is used to find potential biomarkers and targets. Metabolomics provides a new approach for the prevention and regulation of chronic diseases and the study of the underlying mechanisms. It also provides strong support for the development of functional food or drugs. Although metabolomics has some limitations such as low sensitivity, poor repeatability, and limited detection range, it is developing rapidly in general, and also in the field of nutrition and health. At the end of this paper, we put forward our own insights on the development prospects of metabolomics in the application of bioactive ingredients in food.