Peptide size control is important for obtaining desirable functional properties so that these peptides can be better utilized. Proteolytic enzymatic modification of soy protein isolates (SPI), followed by ultrafiltration, is an effective way to fractionate these proteins into peptides with controlled molecular size. SPI was predenatured by mild alkali at pH 10 and heated at 50°C for 1 h prior to partial hydrolysis by papain at pH 7.0 and 38°C for 10, 30, and 60 min (PMSPI10, PMSPI30, and PMSPI60). The hydrolysate PMSPI60 was further fractionated by ultrafiltration with a stirred cell and disc membranes (100-, 50-, and 20-kDa molecular weight cut-off) into one retentate (R100) and three permeates (P100, P50, and P20). Molecular weight distribution, surface hydrophobicity (S 0 ), protein solubility (PS), emulsifying activity index (EAI), and emulsion stability index (ESI) of the control SPI (without added papain), hydrolysates, and ultrafiltrates were investigated. Significant increases (P < 0.001) in S 0 , PS, EAI, and ESI were observed in the hydrolysates. Peptides in the permeates had higher PS and EAI but lower S 0 than the peptides in the retentate and hydrolysate. Soy protein peptides that were prepared from SPI by papain modification and ultrafiltration had lower molecular weight, higher solubility, and higher emulsifying properties. They could find use in products that require these properties, especially in the cosmetic and health food industries. JAOCS 75, 845-850 (1998).Proteolytic enzyme modification of proteins is an effective way to improve their functionality. The peptides produced by partial proteolysis of proteins have smaller molecular size and less secondary structure than the original proteins. They contribute to increased solubility, decreased viscosity, and significant changes in the foaming, gelling, and emulsifying properties when compared with those of the original proteins (1). To obtain desirable functional properties in soy protein hydrolysates, hydrolysis must be carried out under strictly controlled conditions to a specified (generally low) degree of hydrolysis (2). A limited degree of hydrolysis usually improves the emulsifying and foaming capacities, whereas excessive hydrolysis often causes loss of some of these functionalities (3). Therefore, peptide size control is essential if optimal and reproducible changes in functional properties are to be achieved (1).Ultrafiltration has been successfully used to separate proteins (peptides) from salts and sugar and to fractionate proteins (peptides) from each other (4). Partial hydrolysis of soy protein isolates (SPI) (5-9) generates soy protein peptides with different molecular weight distributions that can be separated with ultrafiltration membranes of different pore sizes.To understand the basis of peptide functionality, it is essential to know the fundamental properties of the peptide, including protein surface hydrophobicity, solubility, and emulsifying properties. This study investigated these fundamental properties of soy protein pep...

Lotus (Nelumbo nucifera) leaves, a traditional Chinese medicinal herb, are rich in flavonoids.In an effort to thoroughly analyze their flavonoid components, macroporous resin chromatography coupled with HPLC-MS/MS was employed to simultaneously enrich and identify flavonoids from lotus leaves. Flavonoids extracted from lotus leaves were selectively enriched in the macroporous resin column, eluted subsequently as fraction II, and successively subjected to analysis with the HPLC-MS/MS and bioactivity assays. Altogether, fourteen flavonoids were identified, four of which were identified from lotus leaves for the first time, including quercetin 3-O-rhamnopyranosyl-(1→2)-glucopyranoside, quercetin 3-O-arabinoside, diosmetin 7-O-hexose, and isorhamnetin 3-O-arabinopyranosyl-(1→2)-glucopyranoside. Further bioactivity assays revealed that these flavonoids from lotus leaves possess strong antioxidant activity, and demonstrate very good potential to be explored as food supplements or even pharmaceutical products to improve human health.

No abstract

No abstract

Alterations in the methylation of promoters of cancer-related genes are promising biomarkers for the early detection of disease. Compared with single methylation alteration, assessing combined methylation alterations can provide higher association with specific cancer. Here we use cationic conjugated polymer-based fluorescence resonance energy transfer to quantitatively analyse DNA methylation levels of seven colon cancer-related genes in a Chinese population. Through a stepwise discriminant analysis and cumulative detection of methylation alterations, we acquire high accuracy and sensitivity for colon cancer detection (86.3 and 86.7%) and for differential diagnosis (97.5 and 94%). Moreover, we identify a correlation between the CpG island methylator phenotype and clinically important parameters in patients with colon cancer. The cumulative analysis of promoter methylation alterations by the cationic conjugated polymer-based fluorescence resonance energy transfer may be useful for the screening and differential diagnosis of patients with colon cancer, and for performing clinical correlation analyses.

No abstract

A method for the direct determination of alkaloid profiling in plant tissues by using matrix-assisted laser desorption/ionization time-of-flight mass spectrometry (MALDI-TOFMS) was developed. The alkaloid profiles of the herbs were obtained without the need for complicated sample preparation. Experimental results demonstrated that the direct MALDI-TOFMS analysis allowed rapid and reliable characterization of the components in plant tissues. Four commonly used Chinese medicinal herbs were studied, including Aconitum Carmichaeli Debx. (Fuzi in Chinese) and Processed Fuzi, for herb differentiation and explanation of the significant difference in their toxicities. The direct analysis method proved valuable for the preliminary study of plant component profiles. The rapid collection of information from the direct analysis on plant tissues could be valuable for supporting the discovery of new compounds and for the quality control of medicinal herbs.

Food safety analysis is an important procedure to control food contamination and supervision. It is urgently needed to construct effective methods for on-site, fast, accurate and popular food safety sensing. Among them, microfluidic chip technology exhibits distinguish advantages in detection, including less sample consumption, fast detection, simple operation, multi-functional integration, small size, multiplex detection and portability. In this review, we introduce the classification, material, processing and application of the microfluidic chip in food safety sensing, in order to provide a good guide for food safety monitoring.