Phenyllactic acid (PLA) has been demonstrated to possess antibacterial activity and capacity to prolong food shelf life. However, studies on the performance of PLA in inhibiting Staphylococcus aureus and its effectiveness when applied to dairy products are largely lacking. Here, antibacterial activity (planktonic and biofilm states) of PLA against S. aureus CICC10145 (S. aureus_45) were investigated. The results showed that PLA inhibited growth of S. aureus_45 and formation of S. aureus_45 biofilm. Next, the antibacterial action target of PLA was uncovered from both physiological and phenotypic perspectives. The results showed that PLA decreased cell metabolic activity and cell viability, damaged cell membrane integrity, triggered leakage of intracellular contents (DNA, proteins, and ATP), and caused oxidative stress damage and morphological deformation of S. aureus_45. In practical application, the antibacterial activity of PLA against S. aureus_45 cells was further confirmed in skim milk and cheese as dairy food models, and the antibacterial effects can be adequately maintained during storage for 21 d, at least at 4°C. These findings suggested that PLA could be a potential candidate for controlling S. aureus outgrowth in dairy foods. 相似文献
In this study, amaranth flour was used as an ingredient to prepare gluten-free cookies. The production process and attributes of amaranth cookies were characterised, and the potential use of amaranth flour as a functional ingredient was analysed. Cookies exhibited a non-uniform reddish brown colour and a cookie factor ratio of 4.5 ± 0.6. Storage studies indicated that after 3 weeks at room temperature cookies presented slight variations in the texture. Simulated gastrointestinal digestion of this product was able to release peptides capable of exerting potential antithrombotic and antihypertensive activities, IC50 values of 0.22 ± 0.04 and 0.23 ± 0.03 mg mL−1 protein, respectively. This work demonstrates for the first time that food made with amaranth flour exerts potential antithrombotic and antihypertensive activity. In conclusion, these amaranth cookies could be an alternative way of incorporating potentially health beneficial products for people who choose a conscious diet, including coeliac or vegan consumers. 相似文献
We describe a novel, easy and efficient combinatorial phage display peptide substrate-mining method to map the substrate specificity of proteases. The peptide library is displayed on the pVII capsid of the M13 bacteriophage, which renders pIII necessary for infectivity and efficient retrieval, in an unmodified state. As capture module, the 3XFLAG was chosen due to its very high binding efficiency to anti-FLAG mAbs and its independency of any post-translational modification. This library was tested with Factor-VII activating protease (WT-FSAP) and its single-nucleotide polymorphism variant Marburg-I (MI)-FSAP. The WT-FSAP results confirmed the previously reported Arg/Lys centered FSAP cleavage site consensus as dominant, as well as reinforcing MI-FSAP as a loss-of-function mutant. Surprisingly, rare substrate clones devoid of basic amino acids were also identified. Indeed one of these peptides was cleaved as free peptide, thus suggesting a broader range of WT-FSAP substrates than previously anticipated. 相似文献
Advanced protein-based nanomaterials and nanosystems (PNNS) have attracted considerable scientific interest in recent decades due to their potential in bio-applications. Nowadays, the constructed PNNS exhibit different properties for various special applications based on the characteristics of different proteins. Herein, in this review article, a systematic summary and discussion focusing on designing multi-functional PNNS are presented. The latest developments in unique synthesis strategies and detailed classification of PNNS are reviewed. The functions of proteins in PNNS for biomedical applications, such as targeting proteins, carriers, enzymes, and fluorescent indicators, are summarized. Finally, the challenges and forward-looking perspectives of PNNS research are provided. 相似文献
To gain a better understanding of the ultra-high molecular weight polyethylene (UHMWPE) wear mechanism in the physiological environment, the effects of protein and lipid constituents of synovial fluid on the specific wear rate of UHMWPE were examined experimentally. The multidirectional sliding pin-on-plate wear tester was employed to simulate the simplified sliding condition of hip joint prostheses. Bovine serum γ-globulin and synthetic l--DPPC were used as model protein and lipid constituents of synovia, respectively. Results of the wear test indicated that the UHMWPE wear rate primarily depended on the protein concentration of the test lubricant. Lipids acted as a boundary lubricant and reduced polyethylene wear in the low protein lubricants. However, the polyethylene wear rate increased with increasing lipid concentrations if the protein concentration was within the physiological level. Increased interactions between protein and lipid molecules and lipid diffusion to polyethylene surface might be responsible for the increased wear. 相似文献
Home storage is the final step of the frozen foods distribution chain, and little is known on how it affects the products quality. The present research describes frozen green beans (Phaseolus vulgaris, L.) quality retention profile during the recommended ‘star marking’ system dates, at the storage temperatures of +5, −6, −12 and −18 °C (along 1, 4, 14 and 60 days, respectively).
The quality profile was assessed by a simulation system. Simulations were set by a response surface methodology to access the effect of different packaging materials (thermal conductivities and thickness), surface heat transfer coefficient, and refrigerator dynamics (effect of refrigeration cycles at the different storage temperatures) on the average retentions of Ascorbic Acid, total vitamin C, colour and flavour.
Green beans quality losses along frozen storage are significantly influenced by temperature, refrigerator dynamics and kinetic properties. Quality is also highly dependent on packaging materials thermal insulation (e.g. at temperatures above the melting point). Temperature cycles inside frozen chambers have a long term effect, and at the higher storage temperatures (e.g. T>−6 °C) are detrimental to frozen green beans quality after shorter periods. 相似文献