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112. Investigation into Potential Allergenicity and Digestion-Resistant Linear Epitopes of Fish Skin Gelatin in Cell-Cultured Meat Scaffolds

Author

Wang, Shuya, Lin, Songyi, Liu, Kexin, Jia, Shuqi, Liu, Qiaozhen, and Sun, Na

Abstract

As a key component of cell-cultured fish, fish skin gelatin (FSG)-based cell scaffold provides support structures for cell growth, proliferation, and differentiation. However, there are potential allergenicity risks contained in FSG-based scaffolds. In this study, 3D edible scaffolds were prepared by phase separation method and showed a contact angle of less than 90°, which indicated that the scaffolds were favorable for cell adhesion. Besides, the swelling ratio was greater than 200%, implying a great potential to support cell growth. The sequence homology analysis indicated that FSG was prone to cross-reaction with collagen analogues. Additionally, a food allergic model was constructed and represented that mice gavaged with cod FSG exhibited higher levels of specific antibodies, mast cell degranulation, vascular permeability, and intestinal barrier impairment than those gavaged with pangasius and tilapias FSG. Its higher allergenicity might be attributed to a higher number of digestion-resistant linear epitopes. Moreover, the higher hydrolysis degree linked to the exposure of linear epitopes to promote the combination with IgE, which was also responsible for maintaining the higher allergenicity of cod FSG. This study clarifies allergenic risks in cell-cultured fish and further study will focus on the allergenicity reduction of FSG-based cell scaffolds.

Published
2024
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117. Enhancing gel behavior of yellow croaker surimi by fruit extracts: Physicochemical properties and molecular mechanism.

Author

Wang, Xinyan, Lin, Songyi, Wang, Ruichun, Chu, Junbo, Dong, Liu, and Zhang, Simin

Subjects
*FRUIT extracts, *SCIAENIDAE, *GRAPE seed extract, *SURIMI, *ROOT-mean-squares
Abstract

The aim of this study was to investigate the effects of grape seed extract (GSE), acerola cherry extract (ACE), and blueberry extract (BBE) on the physicochemical properties and structure of the yellow croaker surimi gel. In addition, molecular docking and molecular dynamics (MD) simulation were utilized to study the binding mechanism of yellow croaker's fibrillin and fruit extracts. Surimi gel with 1.5% GSE, ACE, and BBE had the highest water holding capacity, hardness, chewability, cohesion, breaking force, breaking distance, gel strength, and densest 3D network structure, according to the experiment's findings. Nevertheless, the cross‐linking of proteins in surimi was blocked with the further increase of fruit extract (1.5%–2.0%), and the existing network of surimi was weakened or even destroyed. Three fruit extracts had little effect on the secondary structure of the surimi gel. Besides, hydrophobic and disulfide bonds are the main chemical bonds of croaker surimi. Molecular docking showed that B‐type procyanidine (BP) interacted with ASN‐183, SER‐571, ASP‐525, ARG‐350, LYS‐188, GLU‐349, CYS‐353, and other active amino acids in croaker protein. Moreover, it can form strong hydrogen bond interaction with ASN‐183, SER‐571, ASP‐525, and ARG‐350 at the active sites of protein. The BP‐Larimichthys crocea protein system's MD simulation was carried out, and calculations for the simulation's root mean square deviation, root mean square fluctuation, radius of gyration, solvent accessible surface area, and hydrogen bonds were made. It was found that these indices can demonstrate that the BP binding contributes to the stability of the yellow croaker structure. [ABSTRACT FROM AUTHOR]

Published
2024
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125. Iron delivery systems for controlled release of iron and enhancement of iron absorption and bioavailability.

Author

Hu, Shengjie, Lin, Songyi, He, Xueqing, and Sun, Na

Subjects
*IRON, *ENDOCYTOSIS, *IRON supplements, *BIOAVAILABILITY, *DIGESTIVE enzymes, *IRON deficiency, *DIETARY supplements
Abstract

Iron deficiency is a global nutritional problem, and adding iron salts directly to food will have certain side effects on the human body. Therefore, there is growing interest in food-grade iron delivery systems. This review provides an overview of iron delivery systems, with emphasis on the controlled release of iron during gastrointestinal digestion, as well as the enhancement of iron absorption and bioavailability. Iron-bearing proteins are easily degraded by digestive enzymes and absorbed through receptor-mediated endocytosis. Instead, protein aggregates are slowly degraded in the stomach, which delays iron release and serves as a potential iron supplement. Amino acids, peptides and polysaccharides can bind iron through iron binding sites, but the formed compounds are prone to dissociation in the stomach. Moreover, peptides and polysaccharides can deliver iron by mediating the formation of ferric oxyhydroxide which is absorbed through endocytosis or bivalent transporter 1. In addition, liposomes are unstable during gastric digestion and iron is released in large quantities. Complexes formed by polysaccharides and proteins, and microcapsules formed by polysaccharides can delay the release of iron in the gastric environment and prolong iron release in the intestinal environment. This review is conducive to the development of iron functional ingredients and dietary supplements. [ABSTRACT FROM AUTHOR]

Published
2023
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