☆ 4.7 Article

Structural properties and gastrointestinal digestion fate of collagen fibrils covalently connected with fucosylated chondroitin sulfate derived from sea cucumber

JOURNAL OF FUNCTIONAL FOODS (2023)

相关参考文献

注意：仅列出部分参考文献，下载原文获取全部文献信息。

Review Food Science & Technology

Effect of processing on in vitro digestibility (IVPD) of food proteins

Vibeke Orlien et al.

Summary: This review provides a comprehensive summary of the in vitro digestibility of proteins from different sources, highlighting the significant variability in protein digestibility among foods. The study emphasizes the importance of protein source, food matrix, processing, and formulation in determining protein digestibility.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2023)

添加到收藏夹

Article Biochemistry & Molecular Biology

Extraction of chondroitin sulfate and type II collagen from sturgeon (Acipenser gueldenstaedti) notochord and characterization of their hybrid fibrils

Dawei Meng et al.

Summary: This study developed a new extraction process to obtain chondroitin sulfate (CS) and undenatured type II collagen (Col II) simultaneously from sturgeon notochord. The yields of CS and Col II were 5.34% and 45.25%, respectively. The results showed that the notochord CS was mainly composed of CS-A and the extraction process had no effect on the triple helical structure of Col II. CS accelerated Col II self-assembly and inhibited fibril lateral aggregation. The sturgeon notochord is a valuable source of CS and Col II, and the new extraction method improves utilization and reduces waste of aquatic resources.

PROCESS BIOCHEMISTRY (2023)

添加到收藏夹

Article Chemistry, Applied

Effects of different mechanical processes on the structural and powdery properties of insoluble undenatured type II collagen

Yuan Wang et al.

Summary: This study aimed to investigate the effects of different processes on insoluble undenatured type II collagen (IUC-II). The results showed that wet media milling (WMM) process had the best performance in terms of particle size, wetting rate, and suspension stability. However, all mechanical processes caused disruption of the triple helix structure of IUC-II. Low-acyl gellan gum (LAGG) could protect the triple helix structure and enhance the powdery properties of IUC-II treated by WMM process.

FOOD CHEMISTRY (2023)

添加到收藏夹

Article Chemistry, Applied

Glycation of soy and pea proteins influences infant gastric digestibility more than intestinal digestibility

Jiaying Tang et al.

Summary: Dry heating alters the physicochemical properties and in vitro digestion of soy and pea proteins. Prolonged dry heating increases glycation in the presence of glucose, resulting in decreased gastric hydrolysis. However, intestinal digestion is less affected, possibly due to the presence of a broad range of proteases. Dry heating without glucose leads to limited insoluble aggregates, but does not affect digestibility.

FOOD HYDROCOLLOIDS (2023)

添加到收藏夹

Article Chemistry, Applied

Electrostatic interactions with anionic polysaccharides reduced the degradation of pepsin soluble undenatured type II collagen during gastric digestion under pH 2.0

Rong Xu et al.

Summary: This study investigated the protective effects of guar gum, xanthan gum, and carrageenan on the gastric digestion of pepsin-soluble undenatured type II collagen under pH 2.0. Anionic polysaccharides such as xanthan gum and carrageenan were found to improve the gastric digestive stability of SC II. Through electrostatic interaction, a small amount of carrageenan could effectively protect SC II from degradation during gastric digestion, while xanthan gum required a higher dosage for a similar protective effect.

FOOD HYDROCOLLOIDS (2022)

添加到收藏夹

Article Chemistry, Applied

Identification of three novel antioxidative peptides from Auxenochlorella pyrenoidosa protein hydrolysates based on a peptidomics strategy

Zihao Zhu et al.

Summary: This study identified three novel antioxidative peptides from Auxenochlorella pyrenoidosa protein hydrolysates, with one peptide (AGWACLVG) showing strong DPPH radical scavenging capacity. These findings suggest the potential use of Auxenochlorella pyrenoidosa protein hydrolysates as antioxidative ingredients in the food industry and the contribution of novel antioxidative peptides to the development of more robust QSAR models in the future.

FOOD CHEMISTRY (2022)

添加到收藏夹

Article Chemistry, Applied

How hydrocolloids can control the viscoelastic properties of acid-swollen collagen pastes

M. Sobanwa et al.

Summary: The study investigated the effects of different hydrocolloids on the rheological and thermal properties of collagen pastes. It was found that the addition of methylcellulose, hydroxypropylmethylcellulose, high and medium molecular weight guar gum increased the storage modulus of collagen pastes, while the addition of sodium carboxymethylcellulose increased the loss modulus. The hydrocolloid additives also decreased the elastic properties of the pastes.

FOOD HYDROCOLLOIDS (2022)

添加到收藏夹

Article Food Science & Technology

The Spatial Distribution Patterns, Physicochemical Properties, and Structural Characterization of Proteins in Oysters (Crassostrea hongkongensis)

Wan Li et al.

Summary: Protein distribution and structural characteristics of oysters were studied, revealing the main distribution in the visceral mass and mantle. Different types of oyster proteins showed variations in thermal stability, secondary structures, and molecular weight distribution.

FOODS (2022)

添加到收藏夹

Article Chemistry, Applied

Tracking aggregation behaviour and gel properties induced by structural alterations in myofibrillar protein in mirror carp (Cyprinus carpio) under the synergistic effects of pH and heating

Xin Du et al.

Summary: The synergistic effect of pH and heating on myofibrillar protein in mirror carp was found to impact the protein's structure, aggregation behavior, and gel properties. Adjusting pH and temperature could modulate the three-dimensional network structure and gel properties of the protein.

FOOD CHEMISTRY (2021)

添加到收藏夹

Article Chemistry, Applied

Kappa-carrageenan enhances the gelation and structural changes of egg yolk via electrostatic interactions with yolk protein

Min Huang et al.

Summary: The study found that the addition of x-carrageenan had an impact on the gelation properties of egg yolk, mainly through electrostatic interactions. The addition of x-C increased the average area of holes formed by yolk gelation and decreased the gelling points. FTIR spectroscopy confirmed the interactions between x-C and proteins.

FOOD CHEMISTRY (2021)

添加到收藏夹

Article Chemistry, Applied

Modulating the in vitro gastric digestion of heat-induced beta-lactoglobulin aggregates: Incorporation with polysaccharide

Ruixiang Ma et al.

Summary: Heat-induced protein aggregates, including beta-lactoglobulin fibrils, nanoparticles, and worm-like aggregates, were studied to investigate the effects of disulfide bonds and surface hydrophobicity on their gastric digestion behavior. The results showed that surface hydrophobicity had a stronger influence on digestion extent compared to disulfide bonds, and the incorporation of polysaccharide could modulate the digestion extent linearly by decreasing both disulfide bond content and surface hydrophobicity.

FOOD CHEMISTRY (2021)

添加到收藏夹

Article Chemistry, Applied

Effect of milk serum proteins on aggregation, bacteriostatic activity and digestion of lactoferrin after heat treatment

Ling Xiong et al.

Summary: The presence of milk serum proteins accelerated the aggregation of lactoferrin during heating, while lactoferrin also formed disulphide-linked aggregates when heated with beta-lactoglobulin. Protein aggregates formed at 75 degrees C were more resistant to digestion, leading to decreased peptide release from lactoferrin. Additionally, heating lactoferrin and milk serum proteins together accelerated the loss of bacteriostatic activity.

FOOD CHEMISTRY (2021)

添加到收藏夹

Article Chemistry, Applied

Protein solubility, secondary structure and microstructure changes in two types of undenatured type II collagen under different gastrointestinal digestion conditions

Rong Xu et al.

Summary: IC II dissolves thick collagen fibers and releases soluble protein with triple helix structure under low pH gastric digestion, while SC II shows mild thinning and slight destruction of triple helix structure under higher pH gastric digestion, with minimal changes during intestinal digestion. The undenatured type II collagen content in SC II is higher than in IC II, suggesting that SC II is more likely to relieve arthritis when taken in high pH gastric environment.

FOOD CHEMISTRY (2021)

添加到收藏夹

Article Chemistry, Applied

Structural elucidation and antidiabetic activity of fucosylated chondroitin sulfate from sea cucumber Stichopus japonicas

Pi-Xian Gong et al.

Summary: A fucosylated chondroitin sulfate (FCSsj) isolated from the body wall of sea cucumber Stichopus japonicus showed significant antidiabetic activity by promoting glucose uptake and consumption, alleviating cell damage, and promoting glycogen synthesis in vitro.

CARBOHYDRATE POLYMERS (2021)

添加到收藏夹

Review Food Science & Technology

How processing may affect milk protein digestion and overall physiological outcomes: A systematic review

Glenn A. A. van Lieshout et al.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2020)

添加到收藏夹

Article Chemistry, Physical

Structural, thermal and rheological characterization of bovine serum albumin binding with sodium alginate

Xi Xu et al.

JOURNAL OF MOLECULAR LIQUIDS (2020)

添加到收藏夹

Review Food Science & Technology

Current in vitro digestion systems for understanding food digestion in human upper gastrointestinal tract

Cheng Li et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2020)

添加到收藏夹

Article Chemistry, Applied

Rheological and microstructural characterization of batters and sponge cakes fortified with pea proteins

M. Assad Bustillos et al.

FOOD HYDROCOLLOIDS (2020)

添加到收藏夹

Article Food Science & Technology

Mechanism of sea cucumbers (Apostichopus japonicus) body wall changes under different thermal treatment at micro-scale

Jie Wang et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2020)

添加到收藏夹

Article Food Science & Technology

(-)-Epigallocatechin gallate protected molecular structure of collagen fibers in sea cucumber Apostichopus japonicus body wall during thermal treatment

Xiufang Dong et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2020)

添加到收藏夹

Article Food Science & Technology

Physicochemical state and in vitro digestibility of heat treated water-soluble protein from Pacific oyster (Crassostrea gigas)

Fan Zhang et al.

FOOD BIOSCIENCE (2020)

添加到收藏夹

Article Chemistry, Applied

Modification of myofibrillar protein via glycation: Physicochemical characterization, rheological behavior and solubility property

Yujuan Xu et al.

FOOD HYDROCOLLOIDS (2020)

添加到收藏夹

Article Food Science & Technology

Overheating induced structural changes of type I collagen and impaired the protein digestibility

Miao Zhang et al.

FOOD RESEARCH INTERNATIONAL (2020)

添加到收藏夹

Article Biochemistry & Molecular Biology

The interaction between sodium alginate and myofibrillar proteins: The rheological and emulsifying properties of their mixture

Ning Zhao et al.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2020)

添加到收藏夹

Article Chemistry, Applied

The effect of viscous soluble dietary fiber on nutrient digestion and metabolic responses I: In vitro digestion process

Maoshen Chen et al.

FOOD HYDROCOLLOIDS (2020)

添加到收藏夹

Article Food Science & Technology

Effect of heat treatment on physicochemical state and in vitro digestion of salt-soluble protein from Pacific oyster (Crassostrea gigas)

Fan Zhang et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2020)

添加到收藏夹

Review Chemistry, Applied

Preparation of low-molecular-weight, collagen hydrolysates (peptides): Current progress, challenges, and future perspectives

Hui Hong et al.

FOOD CHEMISTRY (2019)

添加到收藏夹

Article Chemistry, Applied

Fucosylated chondroitin sulfate is covalently associated with collagen fibrils in sea cucumber Apostichopus japonicus body wall

Jun Wang et al.

CARBOHYDRATE POLYMERS (2018)

添加到收藏夹

Article Chemistry, Applied

Effects of macro-nutrient, micro-nutrient composition and cooking conditions on in vitro digestibility of meat and aquatic dietary proteins

Jiaqiang Luo et al.

FOOD CHEMISTRY (2018)

添加到收藏夹

Article Chemistry, Applied

Structure and functional characteristics of rapeseed protein isolatedextran conjugates

Wenjuan Qu et al.

FOOD HYDROCOLLOIDS (2018)

添加到收藏夹

Article Chemistry, Applied

Modeling water partition in composite gels of BSA with gelatin following thermal treatment

Carine Semasaka et al.

FOOD HYDROCOLLOIDS (2018)

添加到收藏夹

Article Food Science & Technology

Combination of NMR and MRI Techniques for Non-invasive Assessment of Sea Cucumber (Stichopus japonicas) Tenderization During Low-Temperature Heating Process

Xiuping Dong et al.

FOOD ANALYTICAL METHODS (2017)

添加到收藏夹

Article Chemistry, Applied

Gelation of soybean protein and polysaccharides delays digestion

Bing Hu et al.

FOOD CHEMISTRY (2017)

添加到收藏夹

Article Biochemistry & Molecular Biology

High pressure processing of meat: effects on ultrastructure and protein digestibility

Lovedeep Kaur et al.

FOOD & FUNCTION (2016)

添加到收藏夹

Article Chemistry, Applied

Green tea polyphenols-whey proteins nanoparticles: Bulk, interfacial and foaming behavior

Silvio D. Rodriguez et al.

FOOD HYDROCOLLOIDS (2015)

添加到收藏夹

Article Food Science & Technology

Heating and glycation of beta-lactoglobulin and beta-casein: Aggregation and in vitro digestion

Michele S. Pinto et al.

FOOD RESEARCH INTERNATIONAL (2014)

添加到收藏夹

Article Biochemistry & Molecular Biology

Effects and mechanism of modified starches on the gel properties of myofibrillar protein from grass carp

Fengyuan Sun et al.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2014)

添加到收藏夹

Article Biochemistry & Molecular Biology

Intragastric gelation of whey protein-pectin alters the digestibility of whey protein during in vitro pepsin digestion

Sha Zhang et al.

FOOD & FUNCTION (2014)

添加到收藏夹

Review Food Science & Technology

Glycation a promising method for food protein modification: Physicochemical properties and structure, a review

Jianhua Liu et al.

FOOD RESEARCH INTERNATIONAL (2012)

添加到收藏夹

Article Agriculture, Multidisciplinary

Effect of meat cooking on physicochemical state and in vitro digestibility of myofibrillar proteins

Veronique Sante-Lhoijtellier et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2008)

添加到收藏夹

Article Biochemistry & Molecular Biology

Interactions of collagen types I and II with chondroitin sulfates A-C and their effect on osteoblast adhesion

Timothy Douglas et al.

BIOMACROMOLECULES (2007)

添加到收藏夹

Article Biochemistry & Molecular Biology

β-lactoglobulin/polysaccharide interactions during in vitro gastric and pancreatic hydrolysis assessed in dialysis bags of different molecular weight cut-offs

J Mouécoucou et al.

BIOCHIMICA ET BIOPHYSICA ACTA-GENERAL SUBJECTS (2004)

添加到收藏夹

Article Food Science & Technology

Collagen as the major edible component of sea cucumber (Stichopus japonicus)

M Saito et al.

JOURNAL OF FOOD SCIENCE (2002)

添加到收藏夹

© Peeref 2019-2024. All rights reserved.