4.7 Article

Dihydromyricetin as a potential enhancer for surimi gels with anti-modori activity: A molecular docking and experimental validation

Related references

Note: Only part of the references are listed.
Article Chemistry, Applied

Achieving dual functions of texture modification and water retention of shrimp surimi products with the combination of epigallocatechin-3-gallate and ?-cyclodextrin

Zonghan Wang et al.

Summary: By combining gamma-cyclodextrin and EGCG into one inclusion complex, the water holding capability and texture properties of shrimp surimi products were improved. The complexes acted as texture modifiers, improving gel network integrity and facilitating hydration. In addition, the inclusion complexes retained more phenolic compounds compared to direct addition of EGCG. This work provides new insights for the usage of polyphenols as additives in surimi-based products.

FOOD CHEMISTRY (2023)

Article Biochemistry & Molecular Biology

CB-Dock2: improved protein ligand blind docking by integrating cavity detection, docking and homologous template fitting

Yang Liu et al.

Summary: Protein-ligand blind docking is a powerful method for exploring the binding sites of receptors and ligand binding poses. In this study, we improved the docking method by combining CB-Dock with a template-based docking engine, resulting in the development of CB-Dock2. The updated docking server demonstrated better accuracy in binding site identification and binding pose prediction, outperforming other blind docking tools.

NUCLEIC ACIDS RESEARCH (2022)

Article Food Science & Technology

Recent advances in protein-polyphenol interactions focusing on structural properties related to antioxidant activities

Xiaohong Sun et al.

Summary: This review discusses the binding mechanism of proteins and polyphenols, as well as the factors influencing their interactions. It provides an overview of the effects of protein-polyphenol interactions on protein structure and antioxidant activities, and identifies future research direction for the development of food-based protein-polyphenol complexes as antioxidants.

CURRENT OPINION IN FOOD SCIENCE (2022)

Article Chemistry, Applied

Modulating the structure of lamb myofibrillar protein gel influenced by psyllium husk powder at different NaCl concentrations: Effect of intermolecular interactions

Ning Zhu et al.

Summary: This study proposed a strategy using psyllium husk powder to alleviate the textural deterioration of protein gels under low-sodium conditions. The addition of psyllium husk powder improved the gel properties and reduced the textural deterioration by enhancing protein viscoelasticity and thermal stability.

FOOD CHEMISTRY (2022)

Review Pharmacology & Pharmacy

Recent advances in research on vine tea, a potential and functional herbal tea with dihydromyricetin and myricetin as major bioactive compounds

Qili Zhang et al.

Summary: Vine tea, a traditional Chinese herbal tea rich in flavonoids, exhibits a wide range of significant bioactivities that contribute to its potential health benefits and role in disease prevention and therapy. Research focuses on exploring the bioactive constituents, pharmacological effects, and possible mechanisms of vine tea.

JOURNAL OF PHARMACEUTICAL ANALYSIS (2021)

Article Chemistry, Applied

The interaction of starch-gums and their effect on gel properties and protein conformation of silver carp surimi

Hongbo Mi et al.

Summary: The study found that adding single hydroxypropylated cassava starch (HCS), curdlan (CD) or kappa-carrageenan (KC) or their combination (HCK) can improve the gel strength, texture properties, water holding capacity, and whiteness of silver carp surimi. Among them, the most significant improvements were observed in the HCK group. Starch and/or gums also increased hydrophobic interactions and disulfide bonds contents in surimi.

FOOD HYDROCOLLOIDS (2021)

Article Chemistry, Applied

Double-crosslinked effect of TGase and EGCG on myofibrillar proteins gel based on physicochemical properties and molecular docking

Jinling Li et al.

Summary: The study found that combining EGCG with TGase can induce a double-crosslinked effect on myofibrillar protein gel, improving its mechanical properties. With increasing EGCG content, the double-crosslinked gel showed smaller and denser pores and structure, exhibiting better physical performance.

FOOD CHEMISTRY (2021)

Article Food Science & Technology

Engineering polyphenols with biological functions via polyphenol-protein interactions as additives for functional foods

Yuting Li et al.

Summary: Polyphenols, as plant secondary metabolites, have attracted more attention due to their potential health benefits. By engineering polyphenols through polyphenol-protein interaction, their stability, uptake, delivery, bioavailability, and biological activity can be improved. However, the safety of using polyphenol-protein complexes as functional food ingredients needs careful assessment.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2021)

Article Multidisciplinary Sciences

Accurate prediction of protein structures and interactions using a three-track neural network

Minkyung Baek et al.

Summary: Through the three-track network, we achieved accuracies approaching those of DeepMind in CASP14, enabling rapid solution of challenging x-ray crystallography and cryo-electron microscopy structure modeling problems, and providing insights into the functions of proteins with currently unknown structure.

SCIENCE (2021)

Article Food Science & Technology

Phenolic-protein interactions in foods and post ingestion: Switches empowering health outcomes

Hui Guan et al.

Summary: The interactions between phenolic compounds and proteins in foods and after ingestion may act as multiple switches influencing health outcomes. Therefore, it is necessary to increase the knowledge of the interactions between ingested phenolic compounds or their derived products and protein biomolecules inside the human body.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2021)

Article Environmental Sciences

Characterization of binding interaction of triclosan and trypsin

Xiaofang Wang et al.

ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH (2020)

Article Spectroscopy

Comparative studies on the interaction of nine flavonoids with trypsin

Xiangrong Li et al.

SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY (2020)

Review Biochemistry & Molecular Biology

Function of Green Tea Catechins in the Brain: Epigallocatechin Gallate and its Metabolites

Monira Pervin et al.

INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES (2019)

Article Food Science & Technology

Effect of serine protease inhibitor from squid ovary on gel properties of surimi from Indian mackerel

Avtar Singh et al.

JOURNAL OF TEXTURE STUDIES (2017)

Article Chemistry, Applied

Improvement of gel properties of sardine (Sardinella albella) surimi using coconut husk extracts

Natchaphol Buamard et al.

FOOD HYDROCOLLOIDS (2015)

Article Food Science & Technology

Comparative evaluation of tannic acid inhibiting α-glucosidase and trypsin

Huizhi Xiao et al.

FOOD RESEARCH INTERNATIONAL (2015)

Article Chemistry, Applied

An investigation of phenolic compounds from plant sources as trypsin inhibitors

Durre Shahwar et al.

NATURAL PRODUCT RESEARCH (2012)

Article Biochemistry & Molecular Biology

Purification and characterization of a myofibril-bound serine proteinase from the skeletal muscle of silver carp

MJ Cao et al.

JOURNAL OF FOOD BIOCHEMISTRY (2005)

Article Agriculture, Multidisciplinary

Binding of selected phenolic compounds to proteins

HA Rawel et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2005)

Article Biochemistry & Molecular Biology

A novel serine protease complexed with α2-macroglobulin from skeletal muscle of lizard fish (Saurida undosquamis)

M Ohkubo et al.

COMPARATIVE BIOCHEMISTRY AND PHYSIOLOGY B-BIOCHEMISTRY & MOLECULAR BIOLOGY (2004)

Article Biochemistry & Molecular Biology

Identification of a myofibril-bound serine proteinase in the skeletal muscle of silver carp

MJ Cao et al.

JOURNAL OF FOOD BIOCHEMISTRY (2004)