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Article: Research Progress on New Functions of Animal and Plant Proteins.

Duan, Hao / Liu, Gaigai / Feng, Duo / Wang, Zhuoye / Yan, Wenjie

2024 Volume 13, Issue 8

Abstract: Protein is composed of peptides, essential nutrients for human survival and health, and the easy absorption of peptides further promotes human health. According to the source of the protein, it can be divided into plants, animals, and micro-organisms, ... ...

Abstract	Protein is composed of peptides, essential nutrients for human survival and health, and the easy absorption of peptides further promotes human health. According to the source of the protein, it can be divided into plants, animals, and micro-organisms, which have important physiological effects on the health of the body, especially in enhancing immunity. The most widely used raw materials are animal protein and plant protein, and the protein composition formed by the two in a certain proportion is called "double protein". In recent years, China's State Administration for Market Regulation has issued an announcement on the "Implementation Rules for the Technical Evaluation of New Functions and Products of Health Foods (Trial)", which provides application conditions and listing protection for the research and development of new functions of health foods. At present, some researchers and enterprises have begun to pay attention to the potential of animal and plant proteins to be used in new functions. In this article, the research progress of animal and plant proteins in the new functions of Chinese health food is reviewed in detail, and suggestions for future research on animal and plant proteins are put forward.
Language	English
Publishing date	2024-04-17
Publishing country	Switzerland
Document type	Journal Article ; Review
ZDB-ID	2704223-6
ISSN	2304-8158
ISSN	2304-8158
DOI	10.3390/foods13081223
Database	MEDical Literature Analysis and Retrieval System OnLINE

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Article ; Online: The important role of starch fine molecular structures in starch gelatinization property with addition of sugars/sugar alcohols.

Li, Songnan / Wang, Zihan / Feng, Duo / Pan, Yujun / Li, Enpeng / Wang, Jun / Li, Cheng

Carbohydrate polymers

2024 Volume 330, Page(s) 121785

Abstract: The relationship between the fine structure of starch and its gelatinization properties is not well studied, particularly in relation to the influence of sugar or sugar alcohol. In this study, seven starches with distinct molecular structures were ... ...

Abstract	The relationship between the fine structure of starch and its gelatinization properties is not well studied, particularly in relation to the influence of sugar or sugar alcohol. In this study, seven starches with distinct molecular structures were investigated to determine how different sugars and sugar alcohols affect their gelatinization properties. The inclusion of sugars and sugar alcohols resulted in a significant elevation of starch gelatinization temperatures (∼ 8 °C), especially with sucrose, isomaltose and isomalt. Nevertheless, the influence of these sugars/ sugar alcohols on the gelatinization temperature range and enthalpy change varied depending on the particular starch varieties. According to the correlation analysis, sugars and sugar alcohols mainly exert their impact on the starch gelatinization temperature range and enthalpy change by possibly interacting with amylose chains possessing a degree of polymerization ranging from 100 to 1000 (p < 0.05) and inhibiting the amylose leaching during gelatinization. These findings help a better understanding of the complex relationship between starch fine structure and gelatinization properties under the influence of sugars and sugar alcohols.
MeSH term(s)	Starch/chemistry ; Amylose/chemistry ; Molecular Structure ; Sugar Alcohols ; Sugars ; Amylopectin/chemistry
Chemical Substances	Starch (9005-25-8) ; Amylose (9005-82-7) ; Sugar Alcohols ; Sugars ; Amylopectin (9037-22-3)
Language	English
Publishing date	2024-01-10
Publishing country	England
Document type	Journal Article
ZDB-ID	1501516-6
ISSN	1879-1344 ; 0144-8617
ISSN (online)	1879-1344
ISSN	0144-8617
DOI	10.1016/j.carbpol.2024.121785
Database	MEDical Literature Analysis and Retrieval System OnLINE

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Article: Formation, Structural Characterization, and Functional Properties of Corn Starch/Zeaxanthin Composites.

Li, Songnan / Feng, Duo / Li, Enpeng / Gilbert, Robert G

Foods (Basel, Switzerland)

2023 Volume 12, Issue 10

Abstract: Zeaxanthin is a natural xanthophyll carotenoid and the main macular pigment that protects the macula from light-initiated oxidative damage, but it has poor stability and low bioavailability. Absorption of this active ingredient into starch granules as a ... ...

Abstract	Zeaxanthin is a natural xanthophyll carotenoid and the main macular pigment that protects the macula from light-initiated oxidative damage, but it has poor stability and low bioavailability. Absorption of this active ingredient into starch granules as a carrier can be used to improve both zeaxanthin stability and controlled release. Optimization using three variables judged important for optimizing the system (reaction temperature of 65 °C, starch concentration of 6%, and reaction time of 2 h) was conducted for incorporation of zeaxanthin into corn starch granules, aiming for high zeaxanthin content (2.47 mg/g) and high encapsulation efficiency (74%). Polarized-light microscopy, X-ray diffraction, differential scanning calorimetry, and Fourier transform infrared spectroscopy showed that the process partially gelatinized corn starch; additionally, it showed the presence of corn starch/zeaxanthin composites, with the zeaxanthin successfully trapped in corn starch granules. The half-life time of zeaxanthin in corn starch/zeaxanthin composites increased to 43 days as compared with that of zeaxanthin alone (13 days). The composites show a rapid increase in zeaxanthin release with in vitro intestinal digestion, which is favorable for possible use in living systems. These findings could have application in designing effective starch-based carriers of this bioactive ingredient with enhanced storage stability and improved intestines-targeted controlled-release delivery.
Language	English
Publishing date	2023-05-22
Publishing country	Switzerland
Document type	Journal Article
ZDB-ID	2704223-6
ISSN	2304-8158
ISSN	2304-8158
DOI	10.3390/foods12102076
Database	MEDical Literature Analysis and Retrieval System OnLINE

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Article: Analysis of the active ingredients and health applications of cistanche.

Zhou, Shiqi / Feng, Duo / Zhou, Yaxi / Duan, Hao / Jiang, Yongjun / Yan, Wenjie

Frontiers in nutrition

2023 Volume 10, Page(s) 1101182

Abstract: Cistanche is a tonic Chinese medicine commonly used in traditional Chinese medicine, with 2016, CFSA through the alxa desert cistanche safety evaluation, cistanche began to officially enter the food field. At present, the research on cistanche mainly ... ...

Abstract	Cistanche is a tonic Chinese medicine commonly used in traditional Chinese medicine, with 2016, CFSA through the alxa desert cistanche safety evaluation, cistanche began to officially enter the food field. At present, the research on cistanche mainly focuses on the extraction, isolation and purification and pharmacological effects, and its pharmacological effects such as neuroprotective effects, immunomodulation, antioxidant anticancer and hepatoprotective liver protection have attracted the attention of researchers. This review mainly reviews the research status, chemical composition and health benefits, analyzes its application prospects in food, and aims to provide certain theoretical support for the safe application of cistanche in functional food.
Language	English
Publishing date	2023-03-03
Publishing country	Switzerland
Document type	Journal Article ; Review
ZDB-ID	2776676-7
ISSN	2296-861X
ISSN	2296-861X
DOI	10.3389/fnut.2023.1101182
Database	MEDical Literature Analysis and Retrieval System OnLINE

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Article: Effects of silkworm pupa protein on apoptosis and energy metabolism in human colon cancer DLD-1 cells

Ji, Xiaojiao / Wang, Jing / Ma, Aijin / Feng, Duo / He, Yue / Yan, Wenjie

Food science and human wellness. 2022 Sept., v. 11, no. 5

2022

Abstract: To investigate the effects of silkworm pupa (Bombyx mori) protein (SPP) on cell proliferation, apoptosis and energy metabolism in human colon cancer cells DLD-1. CCK-8 was used to detect cell proliferation rate after 72 h of cell culture for the control ... ...

Abstract	To investigate the effects of silkworm pupa (Bombyx mori) protein (SPP) on cell proliferation, apoptosis and energy metabolism in human colon cancer cells DLD-1. CCK-8 was used to detect cell proliferation rate after 72 h of cell culture for the control group (normal cultured DLD-1 cells) and SPP dose groups; Annexin-V/PI was applied to observe cell apoptosis; XFe24 Extracellular Flux Analyzer was used to detect cell mitochondrial respiratory function and glycolytic function. Comparing with the control, SPP significantly inhibited the proliferation of DLD-1 cells with all the dosage tested (P < 0.01); flow cytometry showed that SPP significantly promoted apoptosis (P < 0.05). Additionally, SPP could significantly inhibited mitochondrial metabolism and glycolysis of DLD-1 cells and decreased cell energy metabolism in all groups treated with different doses. SPP can cause oxidative damage, promote apoptosis, and reduce mitochondrial respiratory and glycolysis rate in colon cancer DLD-1 cells, which reveals that SPP has the potential to serve as the anti-cancer drugs in the future, but further experimental evidence is needed.
Keywords	Bombyx mori ; apoptosis ; cell culture ; cell proliferation ; colorectal neoplasms ; energy metabolism ; flow cytometry ; food science ; glycolysis ; humans ; lung function ; mitochondria ; pupae ; silkworms
Language	English
Dates of publication	2022-09
Size	p. 1171-1176.
Publishing place	Elsevier B.V.
Document type	Article
ZDB-ID	2712869-6
ISSN	2213-4530
ISSN	2213-4530
DOI	10.1016/j.fshw.2022.04.011
Database	NAL-Catalogue (AGRICOLA)

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Article ; Online: Characteristic Volatile Organic Compound Analysis of Different Cistanches Based on HS-GC-IMS.

Zhou, Shiqi / Feng, Duo / Zhou, Yaxi / Duan, Hao / He, Yue / Jiang, Yongjun / Yan, Wenjie

Molecules (Basel, Switzerland)

2022 Volume 27, Issue 20

Abstract: Cistanche is a medicinal and food homologous substance with a long history of consumption and medicinal use in China. In order to further understand the volatile organic compound differences between different cistanches, this study selected oil cistanche, ...

Abstract	Cistanche is a medicinal and food homologous substance with a long history of consumption and medicinal use in China. In order to further understand the volatile organic compound differences between different cistanches, this study selected oil cistanche, blood cistanche and cistanche tubulosa in Xinjiang for HS-GC-IMS volatile organic compounds, and established the characteristic fingerprints of different cistanches for organic content and characteristic organic compound analysis. PCA and cluster analysis were used to study the similarity between different cistanches. After qualitative analysis, a total of 32 volatile organic compounds were identified, covering aldehydes (17), ketones (5), furans (1), alcohols (5), lactones (1) and esters (3), and the volatile organic compounds between samples a, b and c could be significantly distinguished, affecting the flavor of cistanche itself. It provides a basic theoretical basis for the study of cistanche flavor.
MeSH term(s)	Cistanche ; Volatile Organic Compounds/analysis ; Alcohols ; Ketones ; Aldehydes ; Esters ; Furans ; Lactones
Chemical Substances	Volatile Organic Compounds ; Alcohols ; Ketones ; Aldehydes ; Esters ; Furans ; Lactones
Language	English
Publishing date	2022-10-11
Publishing country	Switzerland
Document type	Journal Article
ZDB-ID	1413402-0
ISSN	1420-3049 ; 1431-5165 ; 1420-3049
ISSN (online)	1420-3049
ISSN	1431-5165 ; 1420-3049
DOI	10.3390/molecules27206789
Database	MEDical Literature Analysis and Retrieval System OnLINE

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Article: Contrast-enhanced ultrasound of granular cell tumor in breast: A case report with review of the literature.

Wang, Huanyu / Feng, Duo / Zou, Tianhui / Liu, Yao / Wu, Xiaoqin / Zou, Jiawei / Huang, Rong

Frontiers in oncology

2022 Volume 12, Page(s) 894261

Abstract: Granular cell tumor is an infrequent, predominantly benign tumor originating from Schwann cells. Granular cell tumor of the breast (GCTB) can simulate breast malignant carcinoma on the clinical assessment. We herein present a rare case of GCTB which ... ...

Abstract	Granular cell tumor is an infrequent, predominantly benign tumor originating from Schwann cells. Granular cell tumor of the breast (GCTB) can simulate breast malignant carcinoma on the clinical assessment. We herein present a rare case of GCTB which recurred in the contralateral breast. We believe the contrast-enhanced ultrasound (CEUS) findings of GCTB have never been described. The high similarity of breast malignant carcinoma makes its differential diagnosis difficult on the clinical and radiological features. In this report, we present the CEUS findings from a rare case of GCTB, explore the possible value of CEUS in differential diagnosis between benign breast lesions and malignant ones, and briefly review the literature.
Language	English
Publishing date	2022-08-23
Publishing country	Switzerland
Document type	Case Reports
ZDB-ID	2649216-7
ISSN	2234-943X
ISSN	2234-943X
DOI	10.3389/fonc.2022.894261
Database	MEDical Literature Analysis and Retrieval System OnLINE

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Article: The Effect of High Pressure Homogenization on the Structure of Dual-Protein and Its Emulsion Functional Properties.

Wu, Meishan / He, Xiaoye / Feng, Duo / Li, Hu / Han, Di / Li, Qingye / Zhao, Boya / Li, Na / Liu, Tianxin / Wang, Jing

Foods (Basel, Switzerland)

2023 Volume 12, Issue 18

Abstract: It has been proven that high-pressure homogenization (HPH) could improve the functional properties of proteins by modifying their structure. This study researched the effect of HPH on the structural and functional properties of whey-soy dual-protein (Soy ...

Abstract	It has been proven that high-pressure homogenization (HPH) could improve the functional properties of proteins by modifying their structure. This study researched the effect of HPH on the structural and functional properties of whey-soy dual-protein (Soy Protein Isolation-Whey Protein Isolation, SPI-WPI). Different protein solution samples were treated with HPH at 30, 60, 90, 120 and 150 MPa, and the structure changed under different pressures was analyzed by measuring particle size, zeta potential, Fourier infrared spectrum (FTIR), fluorescence spectrum and scanning electron microscope (SEM). The results showed that HPH significantly reduced the particle size of SPI-WPI, changed the secondary and tertiary structures and improved the hydrophobic interaction between molecules. In addition, HPH significantly improved the solubility and emulsification of all proteins, and the improvement effect on SPI-WPI was significantly better than SPI and WPI. It was found that SPI-WPI treated with 60 MPa had the best physicochemical properties. Secondly, we researched the effect of HPH by 60 MPa on the emulsion properties of SPI-WPI. In this study, the SPI-WPI had the lowest surface tension compared to a single protein after HPH treatment. The emulsion droplet size was obviously decreased, and the elastic properties and physical stability of SPI-WPI emulsion were significantly enhanced. In conclusion, this study will provide a theoretical basis for the application of HPH in modifying the structure of dual-protein to improve its development and utilization in liquid specialty food.
Language	English
Publishing date	2023-09-07
Publishing country	Switzerland
Document type	Journal Article
ZDB-ID	2704223-6
ISSN	2304-8158
ISSN	2304-8158
DOI	10.3390/foods12183358
Database	MEDical Literature Analysis and Retrieval System OnLINE

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Article: The Emulsifying Properties, In Vitro Digestion Characteristics and Storage Stability of High-Pressure-Homogenization-Modified Dual-Protein-Based Emulsions.

Wu, Meishan / He, Xiaoye / Feng, Duo / Li, Hu / Han, Di / Li, Qingye / Zhao, Boya / Li, Na / Liu, Tianxin / Wang, Jing

Foods (Basel, Switzerland)

2023 Volume 12, Issue 22

Abstract: The droplet size, zeta potential, interface protein adsorption rate, physical stability and microrheological properties of high-pressure-homogenization (HPH)-modified, dual-protein-based whey-soy (whey protein isolate-soy protein isolate) emulsions ... ...

Abstract	The droplet size, zeta potential, interface protein adsorption rate, physical stability and microrheological properties of high-pressure-homogenization (HPH)-modified, dual-protein-based whey-soy (whey protein isolate-soy protein isolate) emulsions containing different oil phase concentrations (5%, 10% and 15%;
Language	English
Publishing date	2023-11-15
Publishing country	Switzerland
Document type	Journal Article
ZDB-ID	2704223-6
ISSN	2304-8158
ISSN	2304-8158
DOI	10.3390/foods12224141
Database	MEDical Literature Analysis and Retrieval System OnLINE

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Article: Analysis of Volatile Organic Compounds by HS-GC-IMS in Powdered Yak Milk Processed under Different Sterilization Conditions

Feng, Duo / Wang, Jing / Ji, Xiao-Jiao / Min, Wen-Xiang / Yan, Wen-Jie

Journal of food quality. 2021 June 30, v. 2021

2021

Abstract: Headspace-gas chromatography-ion mobility spectroscopy (HS-GC-IMS) was used to detect the volatile organic compounds (VOCs) of yak milk powders (YMPs) under ultra-high-pressure sterilization (UHPS) and thermization (TH) methods. The analyses led to the ... ...

Abstract	Headspace-gas chromatography-ion mobility spectroscopy (HS-GC-IMS) was used to detect the volatile organic compounds (VOCs) of yak milk powders (YMPs) under ultra-high-pressure sterilization (UHPS) and thermization (TH) methods. The analyses led to the identification of several characteristic of compounds, therefore, exploitation and comparison of the different flavors. A total of 46 peaks were detected, and 17 compounds were identified, including 7 aldehydes, 5 ketones, 3 acids, 1 terpene, and 1 ester. Furthermore, principal component analysis (PCA) and fingerprint similarity analysis based on Euclidean distance compared the YMPs and found that the YMPs had certain differences, which can distinguish the YMPs with different sterilization methods. In conclusion, different sterilization methods possibly affect the flavor of YMPs, and UHPS is bettedslfr than TH. Also, aldehydes were mainly be detected in UHPS groups, whereas the ketones and acids mostly appeared in TH groups. Most importantly, UHPS can retain the original flavor of yak milk to a greater extent.
Keywords	flavor ; food quality ; milk ; principal component analysis ; spectroscopy ; volatile organic compounds ; yaks
Language	English
Dates of publication	2021-0630
Publishing place	Hindawi
Document type	Article
ZDB-ID	2175284-9
ISSN	1745-4557
ISSN	1745-4557
DOI	10.1155/2021/5536645
Database	NAL-Catalogue (AGRICOLA)

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