共查询到20条相似文献,搜索用时 401 毫秒
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Ping‐Jun Zhang Zhen‐Gang Zhao Shu‐Juan Yu Shu‐Zhen He 《International Journal of Food Science & Technology》2012,47(3):475-481
The formation and degradation of N‐(1‐Deoxy‐d ‐xylulos‐1‐yl)glycine and N‐(1‐Deoxy‐d ‐xylulos‐1‐yl)proline, derived from the secondary amine Maillard reaction in xylose‐amino acid model solutions, were detailed in this study. The identification and quantitative analysis of N‐(1‐Deoxy‐d‐ xylulos‐1‐yl)glycine and N‐(1‐Deoxy‐d‐ xylulos‐1‐yl)proline were carried out using high‐performance anion‐exchange chromatography and high‐performance liquid chromatography. The formation of intermediate and advanced products derived from N‐(1‐Deoxy‐d‐ xylulos‐1‐yl)glycine and N‐(1‐Deoxy‐d‐ xylulos‐1‐yl)proline was also tested using an UV‐Vis spectrophotometer to gain a better comparing of the degradation process of the two important Maillard reaction products using thermal treatment. Results showed that the degradation of N‐(1‐Deoxy‐d‐ xylulos‐1‐yl)glycine was more significant than N‐(1‐Deoxy‐d‐ xylulos‐1‐yl)proline. Moreover, xylose was tested in the degradation products of both N‐(1‐Deoxy‐d‐ xylulos‐1‐yl)glycine and N‐(1‐Deoxy‐d‐ xylulos‐1‐yl)proline, which indicated that the degradation of N‐substituted 1‐amino‐1‐deoxyketoses was a reversible reaction to form reducing sugar. 相似文献
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Characterization of the Supermolecular Structure of Polydatin/6‐O‐α‐Maltosyl‐β‐cyclodextrin Inclusion Complex 下载免费PDF全文
Benguo Liu Yun Li Huizhi Xiao Yonglan Liu Haizhen Mo Hanjun Ma Guizhao Liang 《Journal of food science》2015,80(6):C1156-C1161
Polydatin is the main bioactive ingredient in many medicinal plants, such as Hu‐zhang (Polygonum cuspidatum), with many bioactivities. However, its poor aqueous solubility restricts its application in functional food. In this work, 6‐O‐α‐Maltosyl‐β‐cyclodextrin (Malt‐β‐CD), a new kind of β‐CD derivative was used to enhance the aqueous solubility and stability of polydatin by forming the inclusion complex. The phase solubility study showed that polydatin and Malt‐β‐CD could form the complex with the stoichiometric ratio of 1:1. The supermolecular structure of the polydatin/Malt‐β‐CD complex was characterized by ultraviolet–visible spectroscopy (UV), Fourier transform infrared spectroscopy (FT‐IR), X‐ray diffractometry (XRD), thermogravimetric/differential scanning calorimetry (TG/DSC), and proton nuclear magnetic resonance (1H‐NMR) spectroscopy. The changes of the characteristic spectral and thermal properties of polydatin suggested that polydatin could entrap inside the cavity of Malt‐β‐CD. Furthermore, to reasonably understand the complexation mode, the supermolecular structure of polydatin/Malt‐β‐CD inclusion complex was postulated by a molecular docking method based on Autodock 4.2.3. It was clearly observed that the ring B of polydatin oriented toward the narrow rim of Malt‐β‐CD with ring A and glucosyl group practically exposed to the wide rim by hydrogen bonding, which was in a good agreement with the spectral data. 相似文献
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Hiroyuki Kataoka Mina Miyake Sachiko Nishioka Tomoko Matsumoto Keita Saito Kurie Mitani 《Molecular nutrition & food research》2010,54(7):1039-1048
Heterocyclic amines (HCAs) are mutagenic and carcinogenic compounds found in cooked meat and fish. Although HCAs are known to form adducts with protein after metabolic activation, adduct formation during cooking has not been elucidated. In this study, we showed that 2‐amino‐1‐methyl‐6‐phenylimidazo[4,5‐b]pyridine (PhIP) is released from high molecular weight compounds by acid or enzymatic hydrolysis of cooked foods. Formation of free and protein adduct forms of PhIP was dependent on cooking temperature and time, and PhIP–protein adducts were estimated to form after formation of free PhIP. We also demonstrated that PhIP–protein adduct is formed by heating of PhIP and albumin as a model protein. A new adduct peak including [M+H]+ (m/z=225) of PhIP as a fragment ion was detected in the high molecular weight fraction of heat‐treated protein by LC–MS analysis. From model experiments by heating of PhIP and amino acids, the adduct was estimated to be produced by condensation of the amino group of PhIP and the carboxyl group of protein. PhIP–protein adducts were detected in several cooked meat and fish at ng/g food level as PhIP content. These results suggest that food‐borne protein adducts of HCAs may influence human HCA exposure and carcinogenic risk. 相似文献
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Xuli Wu Weiyi He Wenpu Wang Xinpin Luo Heyao Cao Lixia Lin Kaiqian Feng Zhigang Liu 《International Journal of Food Science & Technology》2013,48(11):2340-2347
Tea polyphenol (TP) inhibits digestive enzymes and reduces food digestibility. To explore the interaction between TP with digestive enzymes, bindings of ‐epigallocatechin‐3‐gallate (EGCG) to trypsin and α‐chymotrypsin were studied in detail using fluorescence, resonance light‐scattering, circular dichroism, fourier transform infrared spectroscopy methods and protein‐ligand docking. The binding parameters were calculated according to Stern–Volmer equation, and the thermodynamic parameters were determined by the van't Hoff equation. The results indicated that EGCG was capable of binding trypsin and α‐chymotrypsin with high affinity, resulting in a change of native conformation of these enzymes. EGCG had a greater influence on the structure of α‐chymotrypsin than trypsin. This study can be used to explain the binding interaction mechanism between TP and digestive enzymes. 相似文献
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Andréa Pittelli Boiago Gollücke Jane Cristina De Souza Débora De Queiroz Tavares 《International Journal of Food Science & Technology》2008,43(10):1855-1859
Commercial concentrated Concord (CCJ) and Isabel (CIJ) grapes juices were stored at 4–5 °C while pasteurised ready‐to‐drink juices of the same grape cultivars (PCJ and PIJ) were kept at 20–25 °C under indirect light for 10 months, simulating industrial storage conditions. (+)‐catechin preservation during storage ranged between 63% (PCJ) and 52% (PIJ); (?)‐epicatechin retention was of 32% (CCJ) and 15% (CIJ). Total phenols retention ranged from 93% (CCJ) to 84% (PCJ) and radical scavenging activity (RSA) from 87% (PIJ) to 85% (CCJ and PCJ). Concentrated juices showed higher monomeric flavan‐3‐ols amounts and CCJ depicted superior phenolic contents. PIJ yielded the highest RSA during storage per phenolic unit. Process and storage impacted flavan‐3‐ols and not total phenolics and RSA during 10‐month ageing. 相似文献
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Yong‐Guang Guan Si‐Ming Zhu Shu‐Juan Yu Xian‐Bing Xu Wen‐Hui Shi 《International Journal of Food Science & Technology》2011,46(5):1007-1013
Effects of sulphite concentration on ammonium sulphite–glucose solution’s pH value and browning intensity were studied. Results showed both the solution’s pH value and browning intensity changed significantly in relation to the increases in SO32– concentration. 5‐hydroxymethyl‐2‐furaldehyde was measured by nuclear magnetic resonance and HPLC. This study indicates that the changes of 5‐hydroxymethyl‐2‐furaldehyde content accompanied changes in browning intensity. Moreover, adding ammonium sulphite significantly reduced the 5‐hydroxymethyl‐2‐furaldehyde content. The mechanism may be that SO32– limits the formation of N‐glucosamine, an important precursor for forming 5‐hydroxymethyl‐2‐furaldehyde, by reacting with glucose, which could not form an imine in further reaction. 相似文献
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α‐Tocopherol long‐chain metabolite α‐13’‐COOH affects the inflammatory response of lipopolysaccharide‐activated murine RAW264.7 macrophages 下载免费PDF全文
Maria Wallert Lisa Schmölz Andreas Koeberle Verena Krauth Michael Glei Francesco Galli Oliver Werz Marc Birringer Stefan Lorkowski 《Molecular nutrition & food research》2015,59(8):1524-1534
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Interaction of β‐casein with (−)‐epigallocatechin‐3‐gallate assayed by fluorescence quenching: effect of thermal processing temperature 下载免费PDF全文
Zhiyong He Jie Chen Sydney E. Moser Owen G. Jones Mario G. Ferruzzi 《International Journal of Food Science & Technology》2016,51(2):342-348
The interactions between the flavan‐3‐ol (?)‐epigallocatechin‐3‐gallate (EGCG) and bovine β‐casein in phosphate‐buffered saline (PBS) of pH 6.5 subjected to thermal processing at various temperatures (25–100 °C) were investigated using fluorescence quenching. The results indicated that different temperatures had different effects on the structural changes and EGCG‐binding ability of β‐casein. At temperatures below 60 °C, the β‐casein–EGCG interaction changed little (P > 0.05) with increasing temperature. At temperatures above 80 °C, native assemblies of β‐casein in solution dissociated into individual β‐casein molecules and unfolded, as demonstrated by a red shift of the maximum fluorescence emission wavelength (λmax) of up to 8.8 nm. The highest quenching constant (Kq) and the number of binding sites (n) were 0.92 (±0.01) × 1013 m ?1 s?1 and 0.73 (±0.02) (100 °C), respectively. These results provide insight into the potential of interactions between β‐casein–EGCG that may modulate bioactivity or bioavailability to be altered during thermal process. 相似文献
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Glycyrrhetic Acid 3‐O‐Mono‐β‐d‐glucuronide (GAMG): An Innovative High‐Potency Sweetener with Improved Biological Activities 下载免费PDF全文
Lichun Guo Wendy Katiyo Liushen Lu Xuan Zhang Mingming Wang Jiai Yan Xiaoyun Ma Ruijin Yang Long Zou Wei Zhao 《Comprehensive Reviews in Food Science and Food Safety》2018,17(4):905-919
Glycyrrhetic acid 3‐O‐mono‐β‐d ‐glucuronide (GAMG) is an important derivative of glycyrrhizin (GL) and has attracted considerable attention, especially in the food and pharmaceutical industries, due to its natural high sweetness and strong biological activities. The biotransformation process is becoming an efficient route for GAMG production with the advantages of mild reaction conditions, environmentally friendly process, and high production efficiency. Recent studies showed that several β‐glucuronidases (β‐GUS) are key GAMG‐producing enzymes, displaying a high potential to convert GL directly into the more valuable GAMG and providing new insights into the generation of high‐value compounds. This review provides details of the structural properties, health benefits, and potential applications of GAMG. The progress in the development of the biotransformation processes and fermentation strategies to improve the yield of GAMG is also discussed. This work further summarizes recent advances in the enzymatic synthesis of GAMG using β‐GUS with emphasis on the physicochemical and biological properties, molecular modifications, and enzymatic strategies to improve β‐GUS biocatalytic efficiencies. This information contributes to a better framework to explore production and application of bioactive GAMG. 相似文献