Aromatic effects of immobilized enzymatic oxidation of chicken fat on flaxseed (Linum usitatissimum L.) derived Maillard reaction products

Wei, Zhao‐Jun; Ni, Zhi‐Jing; Thakur, Kiran; Liao, Ai‐Mei; Huang, Jihong

doi:10.1016/j.foodchem.2019.125560

Cited by 56 publications

(29 citation statements)

References 37 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The tendency of ABTS + in digestive juice was diverse from DPPH ( You, Zhao, Regenstein, & Ren, 2010 ). This is due to the increased hydrophobicity of the resulting short peptide after treatment with pepsin, which makes it unlikely to produce chemical reaction with hydrosoluble ABTS + free radicals ( Wei et al, 2020 ). But, increased hydrophilic properties of digestive tract after trypsin treatment were beneficial to ABTS + free radicals capture.…”

Section: Resultsmentioning

confidence: 99%

Effects of sugars on the flavor and antioxidant properties of the Maillard reaction products of camellia seed meals

Liu

Xia

et al. 2021

Food Chemistry: X

Self Cite

View full text Add to dashboard Cite

show abstract

Section: Resultsmentioning

confidence: 99%

Effects of sugars on the flavor and antioxidant properties of the Maillard reaction products of camellia seed meals

Liu

Xia

et al. 2021

Food Chemistry: X

Self Cite

View full text Add to dashboard Cite

show abstract

“…The mass range of 42–350 m / z was used for mass spectra at 70 eV with the electron source temperature of 280 °C. Components were classified on the basis of mass spectral fragmentation, retention time comparison with authentic constituents, mass spectral, and retention time (NIST 14 Mass Spectral and Wiley Registry™ of Mass Spectral Data) [ 41 , 42 ].…”

Section: Methodsmentioning

confidence: 99%

Antibacterial Activity and Mechanism of Ginger Essential Oil against Escherichia coli and Staphylococcus aureus

et al. 2020

Self Cite

View full text Add to dashboard Cite

Though essential oils exhibit antibacterial activity against food pathogens, their underlying mechanism is understudied. We extracted ginger essential oil (GEO) using supercritical CO2 and steam distillation. A chemical composition comparison by GC-MS showed that the main components of the extracted GEOs were zingiberene and α-curcumene. Their antibacterial activity and associated mechanism against Staphylococcus aureus and Escherichia coli were investigated. The diameter of inhibition zone (DIZ) of GEO against S. aureus was 17.1 mm, with a minimum inhibition concentration (MIC) of 1.0 mg/mL, and minimum bactericide concentration (MBC) of 2.0 mg/mL. For E. coli, the DIZ was 12.3 mm with MIC and MBC values of 2.0 mg/mL and 4.0 mg/mL, respectively. The SDS-PAGE analysis revealed that some of the electrophoretic bacterial cell proteins bands disappeared with the increase in GEO concentration. Consequently, the nucleic acids content of bacterial suspension was raised significantly and the metabolic activity of bacteria was markedly decreased. GEO could thus inhibit the expression of some genes linked to bacterial energy metabolism, tricarboxylic acid cycle, cell membrane-related proteins, and DNA metabolism. Our findings speculate the bactericidal effects of GEO primarily through disruption of the bacterial cell membrane indicating its suitability in food perseveration.

show abstract

“…Repeat several times until the filtrate was clarified, washed to remove Hexane and dried. The defatted camellia seed cake powder was suspended into distilled water (1:10, w/v) followed by pH adjustment to 10.0 using 1 m NaOH with agitation by a magnetic stirrer for 1.5 h at 55 °C (Wei et al ., 2020). The obtained solution was centrifuged at 8000 g for 20 min at room temperature.…”

Section: Methodsmentioning

confidence: 99%

Purification and characterisation of α‐glucosidase inhibitory peptides from defatted camellia seed cake

Feng

Thakur

et al. 2020

Int J of Food Sci Tech

Self Cite

View full text Add to dashboard Cite

Enzymatically derived peptides from different proteins have displayed the potential to provide health benefits. Present research aims to obtain the functional peptides and improve the economic value of camellia seed cake via enzymatic hydrolysis. Camellia seed cake protein hydrolysates (CSCPH) prepared with alcalase demonstrated higher a-glucosidase inhibitory activity. After ultrafiltration, the a-glucosidase inhibitory activity of different components was compared. The component (CSCPH-IV) with the highest activity was selected for further separation and purification. The peptides were purified using reversephase high-performance liquid chromatography (RP-HPLC) twice and identified as GHSLESIK, GLTSLDRYK and SPGYYDGR by liquid chromatography-tandem mass spectrometry (LC-MS/MS). Subsequently, the preliminarily inhibitory effect of these peptides on a-glucosidase activity was demonstrated by the molecular docking model. These results showed that three novel peptides isolated from the hydrolysates of camellia seed cake have the potential to be used as anti-diabetic compounds for the development of functional foods.

show abstract

Aromatic effects of immobilized enzymatic oxidation of chicken fat on flaxseed (Linum usitatissimum L.) derived Maillard reaction products

Cited by 56 publications

References 37 publications

Effects of sugars on the flavor and antioxidant properties of the Maillard reaction products of camellia seed meals

Effects of sugars on the flavor and antioxidant properties of the Maillard reaction products of camellia seed meals

Antibacterial Activity and Mechanism of Ginger Essential Oil against Escherichia coli and Staphylococcus aureus

Purification and characterisation of α‐glucosidase inhibitory peptides from defatted camellia seed cake

Contact Info

Product

Resources

About