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Article ; Online: Effects of gelatin type and concentration on the preparation and properties of freeze-dried fish oil powders.

Yang, Mengyang / Peng, Jiawei / Shi, Cuiping / Zi, Ye / Zheng, Yulu / Wang, Xichang / Zhong, Jian

NPJ science of food

2024 Volume 8, Issue 1, Page(s) 9

Abstract: The effects of gelatin type (porcine skin gelatin, PSG; bovine skin gelatin, BSG; fish gelatin, FG; or cold-water fish skin gelatin, CFG) and concentration on the preparation and properties of fish oil powders were investigated in this work. The oil ... ...

Abstract	The effects of gelatin type (porcine skin gelatin, PSG; bovine skin gelatin, BSG; fish gelatin, FG; or cold-water fish skin gelatin, CFG) and concentration on the preparation and properties of fish oil powders were investigated in this work. The oil powders were prepared using the combination method of gelatin-sodium hexametaphosphate complex coacervation with starch sodium octenyl succinate (SSOS)-aided freeze-drying. Compared with the other gelatins, CFG-with an unobvious isoelectric point, a lower molecular weight, more hydrogen bonds, and longer gel formation time-could not form complex coacervates, which are necessary to prepare oil powders. For oil powders obtained from the other gelatins, gelatin type and concentration did not have obvious effects on microscale morphologies; they did, however, have significant effects on physicochemical properties. The highest peroxide values of the oil powders were mainly dependent on the gelatins, expressed in the following manner: PSG (153 ± 5 - 168 ± 3 meq/Kg oil) < BSG (176 ± 5 - 188 ± 1 meq/Kg oil) < FG (196 ± 11 - 201 ± 22 meq/Kg oil). Acidic and neutral pH could not dissolve the complex coacervates. However, the oil powders could be quickly dissolved to form emulsion droplets in the gastric phase, and that SSOS increased coacervate stability and promoted oil digestion during the in vitro gastrointestinal process. In sum, this study contributes fundamental information to understanding the development of fish oil solid encapsulation preparations.
Language	English
Publishing date	2024-02-03
Publishing country	England
Document type	Journal Article
ISSN	2396-8370
ISSN (online)	2396-8370
DOI	10.1038/s41538-024-00251-4
Database	MEDical Literature Analysis and Retrieval System OnLINE

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Article ; Online: Assessment of food supplements for the prevention of necrotizing enterocolitis in preterm neonates: A systematic review and network meta-analysis.

Zhou, Jingjing / Yang, Mengyang / Wang, Fuming / Liu, Shiqi / Hei, Mingyan / Jiang, Min

Computers in biology and medicine

2023 Volume 167, Page(s) 107601

Abstract: Background: The network meta-analysis (NMA) investigated the efficacy of six food supplements, namely glutamine, arginine, lactoferrin, prebiotics, synbiotics, and probiotics, in preventing necrotizing enterocolitis in premature infants.: Methods: ... ...

Abstract	Background: The network meta-analysis (NMA) investigated the efficacy of six food supplements, namely glutamine, arginine, lactoferrin, prebiotics, synbiotics, and probiotics, in preventing necrotizing enterocolitis in premature infants. Methods: MEDLINE, Embase, and Cochrane Library were searched. Randomized controlled trials comparing different food supplements for premature infants were included. Results: Probiotics (OR, 0.47; 95% CrI, 0.33-0.63), arginine (OR, 0.38; 95% CrI, 0.14-0.98), glutamine (OR, 0.30; 95% CrI, 0.079-0.90), and synbiotics (OR, 0.13; 95% CrI, 0.037-0.37). were associated with a decreased incidence of NEC. Only probiotics (OR, 0.81; 95% CrI, 0.69-0.95) and lactoferrin (OR, 0.74; 95% CrI, 0.54-0.92) achieved lower risk of sepsis. Probiotics (OR, 0.58; 95% CrI, 0.40-0.79), prebiotics (OR, 0.23; 95% CrI, 0.043-0.86), and synbiotics (OR, 0.15; 95% CrI, 0.035-0.50) were associated with lower odds of mortality. Probiotics (MD, -2.3; 95% CrI: -3.7- -0.63) appeared to have earlier age of attainment of full feeding. Conclusions: Based on this NMA, probiotics and synbiotics had the potential to be the top two preferable food supplements.
MeSH term(s)	Infant, Newborn ; Humans ; Enterocolitis, Necrotizing/prevention & control ; Enterocolitis, Necrotizing/epidemiology ; Network Meta-Analysis ; Lactoferrin ; Glutamine ; Infant, Premature ; Probiotics/therapeutic use ; Infant, Newborn, Diseases ; Arginine
Chemical Substances	Lactoferrin (EC 3.4.21.-) ; Glutamine (0RH81L854J) ; Arginine (94ZLA3W45F)
Language	English
Publishing date	2023-10-20
Publishing country	United States
Document type	Meta-Analysis ; Systematic Review ; Journal Article ; Research Support, Non-U.S. Gov't
ZDB-ID	127557-4
ISSN	1879-0534 ; 0010-4825
ISSN (online)	1879-0534
ISSN	0010-4825
DOI	10.1016/j.compbiomed.2023.107601
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Article: Self-assembled hydrolyzed gelatin nanoparticles from silver carp spine bones for Pickering emulsion stabilization

Wu, Wenjuan / Xu, Jiamin / Yang, Lili / Yang, Mengyang / Zhang, Ting / Wang, Xichang / Zhong, Jian

Food bioscience. 2022 Apr. 19,

2022

Abstract: In this work, enzymatic hydrolysis modification was combined with silver carp spine bone gelatin extraction process to obtain pepsin enzyme hydrolyzed gelatins (PEHGs) for emulsion development. Using pepsins at ratios of 6–24 U/g of silver carp vertebrae, ...

Abstract	In this work, enzymatic hydrolysis modification was combined with silver carp spine bone gelatin extraction process to obtain pepsin enzyme hydrolyzed gelatins (PEHGs) for emulsion development. Using pepsins at ratios of 6–24 U/g of silver carp vertebrae, PEHGs were obtained with molecular weights of mainly <5 KDa and the production yields were 12.6%–13.3%. The obtained PEHGs at different pepsin/vertebrae ratios showed similar secondary structure percentages. They could self-assembled into pH-stable nanoparticles. PEHGs had higher fat-binding capacity values (16.2–21.5 g of oil/g of PEHG) and higher emulsion stabilization ability (creaming index values < 11% after 28-day storage at 4 °C) than silver carp scale gelatins, bovine bone gelatin, cold-water CFG and tilapia skin gelatins. With the decrease of pepsin/vertebrae ratios in the PEHG preparation process, the nanoparticle numbers and sizes increased, the turbidities of PEHG solutions increased, the gel strengths (164–314 g) of PEHG gels increased, the initial droplet sizes of Pickering emulsions decreased, and creaming stability of Pickering emulsions increased. This work provided useful information to analyze the effect of enzymatic hydrolysis modification on the structural, functional, and emulsifying properties of a protein. It also provided an efficient way to prepare protein self-assembly nanoparticles from animal tissues.
Keywords	Hypophthalmichthys molitrix ; cattle ; droplets ; emulsions ; enzymatic hydrolysis ; gelatin ; hydrolysis ; oils ; pepsin ; water
Language	English
Dates of publication	2022-0419
Publishing place	Elsevier Ltd
Document type	Article
Note	Pre-press version
ISSN	2212-4292
DOI	10.1016/j.fbio.2022.101735
Database	NAL-Catalogue (AGRICOLA)

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Article: Encapsulation of fish oil by complex coacervation and freeze drying with modified starch aid

Yang, Mengyang / Peng, Jiawei / Zi, Ye / Shi, Cuiping / Kan, Guangyi / Wang, Xichang / Zhong, Jian

Food hydrocolloids

2023 Volume 137, Issue -, Page(s) 108371

Language	English
Document type	Article
ZDB-ID	742742-6
ISSN	0268-005X
Database	Current Contents Nutrition, Environment, Agriculture

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Article: Encapsulation of fish oil by complex coacervation and freeze drying with modified starch aid

Yang, Mengyang / Peng, Jiawei / Zi, Ye / Shi, Cuiping / Kan, Guangyi / Wang, Xichang / Zhong, Jian

Food hydrocolloids

2023 Volume 137, Issue -, Page(s) 108371

Language	English
Document type	Article
ZDB-ID	742742-6
ISSN	0268-005X
Database	Current Contents Nutrition, Environment, Agriculture

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Article: Effect of transglutaminase crosslinking on the structural, physicochemical, functional, and emulsion stabilization properties of three types of gelatins

Xu, Jiamin / Yang, Lili / Nie, Yinghua / Yang, Mengyang / Wu, Wenjuan / Wang, Zhengquan / Wang, Xichang / Zhong, Jian

Lebensmittel-Wissenschaft + Technologie. 2022 June 15, v. 163

2022

Abstract: Molecular modification has attracted many attentions in the field of gelatin science. In this work, a transglutaminase (TG) modification method was developed and applied to modify bovine bone gelatin, porcine skin gelatin, and cold-water fish skin ... ...

Abstract	Molecular modification has attracted many attentions in the field of gelatin science. In this work, a transglutaminase (TG) modification method was developed and applied to modify bovine bone gelatin, porcine skin gelatin, and cold-water fish skin gelatin, and then the effect of TG crosslinking on the structural, physicochemical, functional, and emulsion stabilization properties of three types of gelatins were explored and compared. The results demonstrated that TG modification increased the nanoparticle formation behaviors and change the physicochemical and functional properties of three types of gelatins. Further, TG-modified aquatic gelatin showed comparable foaming properties (147% ± 6% for foaming capability and 55% ± 4% for foam stability) and higher emulsifying properties (18 ± 1 m²/g for emulsion activity index and 142 ± 11 min for emulsion stability index) to unmodified mammalian gelatins. In addition, TG-modified gelatins decreased the droplet sizes and increased creaming stability of fish oil-loaded emulsions compared with unmodified gelatins. All these results suggested TG modification was an efficient molecular modification method for gelatins. Moreover, TG-modified aquatic gelatin could be potential mammalian gelatin replacer. This work could provide useful information to understand the relationship among animal sources, tissue sources, extraction methods, amino acid compositions, molecular modification, molecular structure, physicochemical properties, functional properties, and emulsification stability of gelatins.
Keywords	amino acids ; cattle ; cold-water fish ; crosslinking ; droplets ; emulsifying ; emulsions ; fish skin ; foams ; gelatin ; protein-glutamine gamma-glutamyltransferase ; swine
Language	English
Dates of publication	2022-0615
Publishing place	Elsevier Ltd
Document type	Article
ZDB-ID	241369-3
ISSN	0460-1173 ; 0023-6438
ISSN	0460-1173 ; 0023-6438
DOI	10.1016/j.lwt.2022.113543
Database	NAL-Catalogue (AGRICOLA)

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Article: Vacuum freeze-drying of tilapia skin affects the properties of skin and extracted gelatins

Nie, Yinghua / Chen, Jiahui / Xu, Jiamin / Zhang, Yangyi / Yang, Mengyang / Yang, Lili / Wang, Xichang / Zhong, Jian

Food chemistry. 2022 Apr. 16, v. 374

2022

Abstract: Herein, the effects of vacuum freeze-drying treatment of tilapia skin on the properties of skin, the molecular properties of extracted gelatins, and the emulsion stabilization properties of extracted gelatins were studied. The results suggested that all ... ...

Abstract	Herein, the effects of vacuum freeze-drying treatment of tilapia skin on the properties of skin, the molecular properties of extracted gelatins, and the emulsion stabilization properties of extracted gelatins were studied. The results suggested that all the bound, entrapped, and free water molecules were simultaneously sublimated (quickly at the first 30 min and then slowly) by sublimation in the vacuum freeze-drying process. Long vacuum freeze-drying times (60 and 150 min) decreased the amount of the four bands in SDS-PAGE pattern, increased β-sheet and random coil percentages, and decreased other three secondary structure percentages of extracted gelatins. Finally, vacuum freeze-drying of tilapia skin increased the emulsion stability of fish oil-loaded oil-in-water emulsions. This work provided basic knowledges to illustrate the effect of vacuum freeze-drying of protein-enriched tissues on the molecular and functional properties of extracted proteins. It also provided a potential route to increase the emulsion stabilization ability of proteins.
Keywords	emulsions ; fish ; food chemistry ; freeze drying ; polyacrylamide gel electrophoresis ; sublimation
Language	English
Dates of publication	2022-0416
Publishing place	Elsevier Ltd
Document type	Article
ZDB-ID	243123-3
ISSN	1873-7072 ; 0308-8146
ISSN (online)	1873-7072
ISSN	0308-8146
DOI	10.1016/j.foodchem.2021.131784
Database	NAL-Catalogue (AGRICOLA)

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Article: Structural and emulsion stabilization comparison of four gelatins from two freshwater and two marine fish skins

Yang, Lili / Yang, Mengyang / Xu, Jiamin / Nie, Yinghua / Wu, Wenjuan / Zhang, Ting / Wang, Xichang / Zhong, Jian

Food chemistry. 2022 Mar. 01, v. 371

2022

Abstract: This study analyzed the structural and emulsion stabilization properties of two freshwater and two marine fish skin gelatins: Chinese longsnout catfish skin gelatin (CLCSG), silver carp skin gelatin (SCSG), salmon skin gelatin (SSG), and Alaska pollack ... ...

Abstract	This study analyzed the structural and emulsion stabilization properties of two freshwater and two marine fish skin gelatins: Chinese longsnout catfish skin gelatin (CLCSG), silver carp skin gelatin (SCSG), salmon skin gelatin (SSG), and Alaska pollack skin gelatin (APSG). Their gel strengths (Bloom values) were: 361 ± 1 (SCSG) > 253 ± 4 (CLCSG) > 69 ± 1 (SSG) > 36 ± 2 (APSG). Higher molecular weights and α/β subunit contents of gelatins might induce higher gel strengths. Both creaming and droplet stability were completely the same to the contents of imino acids, β-sheet percentages, and β-turn percentages, whereas they were completely the opposite to random coil percentages. The emulsion stabilization mechanisms involved an “fish skin source – protein chemical composition – protein secondary structure – protein functional properties – emulsion stability” route. This study provided useful knowledges for gelatin science and for the comprehensive utilization of aquatic by-products in gelatin industry.
Keywords	Gadus chalcogrammus ; Hypophthalmichthys molitrix ; catfish ; chemical composition ; droplets ; emulsions ; fish skin ; food chemistry ; freshwater ; gelatin ; industry ; marine fish ; protein secondary structure ; salmon
Language	English
Dates of publication	2022-0301
Publishing place	Elsevier Ltd
Document type	Article
ZDB-ID	243123-3
ISSN	1873-7072 ; 0308-8146
ISSN (online)	1873-7072
ISSN	0308-8146
DOI	10.1016/j.foodchem.2021.131129
Database	NAL-Catalogue (AGRICOLA)

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Article: Comparison of silver carp fin gelatins extracted by three types of methods: Molecular characteristics, structure, function, and pickering emulsion stabilization

Yang, Mengyang / Yang, Lili / Xu, Jiamin / Nie, Yinghua / Wu, Wenjuan / Zhang, Ting / Wang, Xichang / Zhong, Jian

Food chemistry. 2022 Jan. 30, v. 368

2022

Abstract: High value-added utilization of different aquatic by-products is an increasingly urgent issue in aquatic science and industry. In this work, the effects of extraction methods on the molecular characteristics, structural properties, functional properties, ...

Abstract	High value-added utilization of different aquatic by-products is an increasingly urgent issue in aquatic science and industry. In this work, the effects of extraction methods on the molecular characteristics, structural properties, functional properties, and Pickering emulsion stabilization behaviors of silver carp fin gelatins were comprehensively studied. All the results showed molecular characteristics of silver carp fin gelatin was the key parameter to determine their functional properties such as wide gel strength range, excellent water-holding capacity, and excellent Pickering emulsion stabilization ability. The Pickering emulsion stabilization mechanisms of fin gelatins involved an “extraction method – protein molecular characteristics – fat-binding capacity – droplet structure – water phase properties – Pickering emulsion stability” route. This work could be helpful to understand the basic information on how the molecular characteristics determine the functions of gelatins. It would be also useful for the high value-added utilization of aquatic by-products and gelatins.
Keywords	Hypophthalmichthys molitrix ; droplets ; emulsions ; food chemistry ; gel strength ; gelatin ; industry ; value added ; water holding capacity
Language	English
Dates of publication	2022-0130
Publishing place	Elsevier Ltd
Document type	Article
ZDB-ID	243123-3
ISSN	1873-7072 ; 0308-8146
ISSN (online)	1873-7072
ISSN	0308-8146
DOI	10.1016/j.foodchem.2021.130818
Database	NAL-Catalogue (AGRICOLA)

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Article: Effects of Span surfactants on the preparation and properties of fish oil-loaded sodium alginate-stabilized emulsions and calcium alginate-stabilized capsules

Zheng, Yulu / Zi, Ye / Tao, Lina / Xu, Jiamin / Chen, Jiahui / Yang, Mengyang / Wang, Xichang / Zhong, Jian

International journal of biological macromolecules. 2022 Nov. 30, v. 221

2022

Abstract: Encapsulation is an efficient protection method for oil in both liquid (e.g., emulsion) and solid (e.g., capsule) forms. In this work, we mainly explored the effect of different Span surfactants (Span 20, Span 40, Span 60, and Span 80) on the properties ... ...

Abstract	Encapsulation is an efficient protection method for oil in both liquid (e.g., emulsion) and solid (e.g., capsule) forms. In this work, we mainly explored the effect of different Span surfactants (Span 20, Span 40, Span 60, and Span 80) on the properties of fish oil-loaded sodium alginate/Span-stabilized emulsions and calcium alginate/Span capsules. For emulsions, different Span surfactants induced different initial droplet sizes and emulsion creaming stability. The emulsifying stability of Span surfactants for sodium alginate/Span-stabilized emulsions was: Span 40 < Span 20 < Span 80 < Span 60. For capsules, a Span addition could decrease the water content and change the particle morphologies. Compared with the calcium alginate capsule (12.2 %), the Span 60 addition increased the fish oil loading ratio (20.2 %). Moreover, the addition of Span 20, Span 60, and Span 80 decreased the production of primary lipid hydroperoxides of the capsules. Span surfactants had different effects on the free fatty acid release of calcium alginate capsules in the gastrointestinal digestion process, such that: Span 40 > Span 80 > control > Span 20 > Span 60. This work suggests that Span surfactants are capable of adjusting and optimizing the properties of emulsions and capsules for potential food applications.
Keywords	calcium ; calcium alginate ; digestion ; droplets ; emulsions ; encapsulation ; fish ; fish oils ; free fatty acids ; gastrointestinal system ; lipid peroxides ; liquids ; sodium ; water content
Language	English
Dates of publication	2022-1130
Size	p. 831-841.
Publishing place	Elsevier B.V.
Document type	Article
ZDB-ID	282732-3
ISSN	1879-0003 ; 0141-8130
ISSN (online)	1879-0003
ISSN	0141-8130
DOI	10.1016/j.ijbiomac.2022.08.187
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