Effect of Preoperative Nutritional Status on Postoperative Functional Recovery of Hip Joint in Elderly Patients with Intertrochanteric Fractures.

Objective: The state of nutrition of senior patients with intertrochanteric fracture of femur before operation affects the patients' tolerance to the operation,the body recovery, healing of the wound and clinical prognosis. For these patients, the poor state of nutrition may lengthen the time of being in hospital, leading to poor hip recovery and clinical outcome. But currently, the relationship between functional recovery of hip joint after operation of intertrochanteric fracture in elderly patients and camp condition has not been reported. To investigate the effect of preoperative nutritional status on postoperative recovery of hip joint function in elderly patients with intertrochanteric fractures. Methods: Retrospective analysis was performed on the data of 96 elderly patients with intertrochanteric fracture of the femur treated with closed reduction PFNAfrom January 2021 to January 2022 in Dongying People's Hospital Trauma Orthopedics Department. There were 36 male patients and 60 female patients aged from 65 to 92.The patients were divided into the normal nutrition group (GNRI ≥ 92, n = 46) and the malnutrition group (GNRI < 92, n = 50). The general clinical data, time from injury to operation, intraoperative and postoperative allogeneic blood transfusion rate, postoperative complication rate, postoperative mortality 1 year, and Harris hip function score at 3, 6, 9 months and the last follow-up were compared between the two groups. Results: All patients were followed up for 9 to 15 months(mean,13.9 months) after surgery. The preoperative hemoglobin levels in the normal and malnutrition groups were 8.6-13.2 and 7.4-11.2 g/dL, respectively (P < .05). The time from injury to surgery in the normal nutrition group was significantly shorter than that in the malnutrition group (P < .01). The preoperative hemoglobin level in the normal nutrition group was significantly higher than that in the malnutrition group. The time from injury to operation in normal nutrition group and malnutrition group are respectively (1.1-5.2), (4.3-6.6)d; the intraoperative and postoperative allogeneic blood transfusion rates are respectively 47.8%(22/46), 92%(46/50);the incidence of postoperative complications are respectively 6.52%(3/46), 32%(16/50); the mortality rates within 1 year after operation are respectively 2.17%(1/46), 12%(6/50). In contrast, the postoperative allogeneic blood transfusion, postoperative complication, and postoperative complication rates in the normal nutrition group were significantly lower than those in the malnutrition group (P < .05). 3 months after surgery, the Harris hip function scores of patients in normal nutrition group and malnutrition group are respectively (75.26±4.02), (64.28±3.82); 6 months after surgery, the Harris hip function scores of them are respectively (80.42±3.86), (70.14±5.06).During the last follow-up, scores are (82.23±2.98), (72.12±4.62). At the 3, 6, and last follow-up after surgery, the Harris hip function score in the normal nutrition group was significantly higher than in the malnutrition group (P < .05). Conclusion: Preoperative malnutrition in elderly patients with intertrochanteric fracture has adverse effects on postoperative hip function recovery, and 1-year postoperative survival rate.GNRI can be used for simple screening. Early assessment of patients' nutritional status.

Application of fixed-frequency ultrasound in the cultivation of Saccharomyces cerevisiae for rice wine fermentation.

BACKGROUND: Rice wine (RW) fermentation is limited by its long fermentation time, weak taste and unpleasant flavors such as oil and odor. In this study, a novel ultrasound technology of Saccharomyces cerevisiae was used with the aim of improving fermentation efficiency and volatile flavor quality of RW. RESULTS: The results showed that fixed-frequency ultrasonic treatment (28 kHz, 45 W L-1, 20 min) of S. cerevisiae seed culture at its logarithmic metaphase significantly increased the biomass and alcohol yield by 31.58% and 26.45%, respectively, and reduced fermentation time by nearly 2 days. Flavor analysis indicated that the flavor compounds in RW, specifically the esters and alcohols, were also increased in quantity after the ultrasonic treatment of S. cerevisiae seed liquid. Isobutyl acetate, ethyl butyrate, ethyl hexanoate and phenethyl acetate contents were increased by 78.92%, 129.19%, 7.79% and 97.84%, respectively, as compared to the control. CONCLUSION: Ultrasonic treatment of S. cerevisiae reduced fermentation time and enhanced the flavor profile of RW. This study could provide a theoretical and/or technological basis for the research and development of RW. © 2024 Society of Chemical Industry.

The selective breeding and mutagenesis mechanism of high-yielding surfactin Bacillus subtilis strains with atmospheric and room temperature plasma.

BACKGROUND: Surfactin, a good biological surfactant, is derived from the metabolites of microorganisms. However, the ability of natural strains to produce surfactin is low, and so the presented study aimed to use a novel mutagenesis technology to increase their yields. RESULTS: Atmospheric and room temperature plasma (ARTP) was used to conduct mutation breeding of Bacillus subtilis CICC 10721, and a mutant strain M45 with a higher surfactin yield of 34.2% and a stable subculture was screened out. From the fermentation kinetics study, it was found that the maximum cell dry weight, maximum growth rate and surfactin synthesis parameters of the mutant strain M45 were all greater than that of the original strain. Scanning electron microscope and laser scanning confocal microscope observations showed that the spore morphology changed after ARTP treating, and the intracellular Ca2+ concentration of the mutant increased. Genome resequencing analysis showed that 66 single nucleotide poymorphism non-synonymous mutation sites occurred in M45, and the identification results of the fermentation broth extract from M45 showed that it is composed of C12 -C16 surfactin. CONCLUSION: ARTP mutagenesis was found to change the morphology of bacteria, membrane permeability and genes related to the synthesis and secretion of surfactin. The present study provides a basis for industrial production of surfactin and an understanding of the mutagenesis mechanism. © 2021 Society of Chemical Industry.

Identification of a thermophilic protease-producing strain and its application in solid-state fermentation of soybean meal.

BACKGROUND: Thermophiles can thrive at 50-80 °C and produce some enzymes with special promise for biocatalysis. A thermophilic protease-producing strain YYC4 was isolated from Yunyan cigarette and employed in solid-state fermentation (SSF) of unsterilized soybean meal (SBM). RESULTS: The isolate was identified as Bacillus licheniformis based on appearance of colonies, microscopic observation and 16S rDNA sequencing. After SSF, soluble and crude protein contents in SBM increased from 49.24 to 185.73 g kg-1 and from 404.18 to 479.46 g kg-1 , respectively, under the fermentation conditions of 107 cfu g-1 inoculation of strain YYC4, 1:1.8 (g mL-1 ) SBM to distilled water, 1.2 g kg-1 magnesium sulphate addition, 55 °C and 48 h. During fermentation, pH of the medium increased from 6.30 to 9.09 and protease activity especially neutral protease increased significantly from 13.5 to 181.31 U g-1 . Meanwhile, trypsin inhibitor (TI) activity was decreased from 8.19 to 3.19 mg g-1 . The safety of fermented SBM (FSBM) was verified by acute toxicity animal experiment. Analysis of microbial community in FSBM showed that Bacillus licheniformis YYC4 as a dominant strain inhibited most of the other microorganisms pre-existing in the materials during fermentation. CONCLUSION: Increments of soluble and crude protein by 277.19% and 18.63% and decrement of harmful TI by 61.05% in SBM were achieved using thermophilic SSF by Bacillus licheniformis YYC4, providing a basis for the application of thermophiles in fermentation industry in an environmentally friendly and energy-saving way. © 2021 Society of Chemical Industry.

Effect of solid-state fermentation by three different Bacillus species on composition and protein structure of soybean meal.

BACKGROUND: Fermentation efficiency of thermophiles of Bacillus licheniformis YYC4 and Geobacillus stearothermophilus A75, and mesophilic Bacillus subtilis 10 160 on soybean meal (SBM), was evaluated by examining the nutritional and protein structural changes. RESULTS: SBM fermentation by B. licheniformis YYC4, B. subtilis 10 160 and G. stearothemophilus A75 increased significantly the crude and soluble protein from 442.4 to 524.8, 516.1 and 499.9 g kg-1 , and from 53.9 to 203.3, 291.3 and 74.6 g kg-1 , and decreased trypsin inhibitor from 8.19 to 3.19, 2.14 and 5.10 mg g-1 , respectively. Bacillus licheniformis YYC4 and B. subtilis 10 160 significantly increased phenol and pyrazine content. Furthermore, B. licheniformis YYC4 fermentation could produce abundant alcohols, ketones, esters and acids. Surface hydrophobicity, sulfhydryl groups and disulfide bond contents of SBM protein were increased significantly from 98.27 to 166.13, 173.27 and 150.71, from 3.26 to 4.88, 5.03 and 4.21 µmol g-1 , and from 20.77 to 27.95, 29.53 and 25.5 µmol g-1 after their fermentation. Fermentation induced red shifts of the maximum absorption wavelength (λmax ) of fluorescence spectra from 353 to 362, 376 and 361 nm, while significantly reducing the fluorescence intensity of protein, especially when B. subtilis 10 160 was used. Moreover, fermentation markedly changed the secondary structure composition of SBM protein. Analyses by sodium dodecyl sulfate-polyacrylamide gel electrophoresis and atomic force microscopy showed that macromolecule protein was degraded into small-sized protein or peptide during fermentation of SBM. CONCLUSION: Bacillus licheniformis YYC4 fermentation (without sterilization) improved nutrition and protein structure of SBM as B. subtilis 10 160, suggesting its potential application in the SBM fermentation industry. © 2021 Society of Chemical Industry.

Correlating enzymatic browning inhibition and antioxidant ability of Maillard reaction products derived from different amino acids.

BACKGROUND: Up to now, only limited research on enzymatic browning inhibition capacity (BIC) of Maillard reaction products (MRPs) has been reported and there are still no overall and systematic researches on MRPs derived from different amino acids. In the present study, BIC and antioxidant capacity, including 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity and Fe2+ reducing power activity, of the MRPs derived from 12 different amino acids and three reducing sugars were investigated. RESULTS: The MRPs of cysteine (Cys), cystine, arginine (Arg) and histidine (His) showed higher BIC compared to other amino acids. Lysine (Lys)-MRPs showed the highest absorbance value at 420 nm (A420 ) but very limited BIC, whereas Cys-MRPs, showed the highest BIC and the lowest A420 . The A420 can roughly reflect the trend of BIC of MRPs from different amino acids, except Cys and Lys. MRPs from tyrosine (Tyr) showed the most potent antioxidant capacity but very limited BIC, whereas Cys-MRPs showed both higher antioxidant capacity and BIC compared to other amino acids. Partial least squares regression analysis showed positive and significant correlation between BIC and Fe2+ reducing power of MRPs from 12 amino acids with glucose or fructose, except Lys, Cys and Tyr. The suitable pH for generating efficient browning inhibition compounds varies depending on different amino acids: acidic pH was favorable for Cys, whereas neutral and alkaline pH were suitable for His and Arg, respectively. Increasing both heating temperature and time over a certain range could improve the BIC of MRPs of Cys, His and Arg, whereas any further increase deteriorates their browning inhibition efficiencies. CONCLUSION: The types of amino acid, initial pH, temperature and time of the Maillard reaction were found to greatly influence the BIC and antioxidant capacity of the resulting MRPs. There is no clear relationship between BIC and the antioxidant capacity of MRPs when reactant type and processing parameters of the Maillard reaction are considered as variables. © 2017 Society of Chemical Industry.

[Transcriptome analysis for leaves of five chemical types in Cinnamomum camphora].

Camphor tree (Cinnamomum camphora) is a representative species in Lauraceae family, and can be subdivided into five types: linalool, camphor, cineol, iso-nerolidol and borneol. In this paper, the leaves transcriptomes of Cinnamomum camphora were sequenced with the platform of Illumina HiSeq™ 2000. Based on the GO (Gene Ontology), COG (Clusters of Orthologous Groups), and KEGG (Kyoto Encyclopedia of Genes and Genomes) database, the function classification, pathway annotation, and the coding sequence prediction of all-Unigenes were carried out. 156 278 Unigenes with an average length of 584 bp and N50 (N50 value is defined as the Unigene length where half the assembly is represented by Unigenes of this size or longer) of 1 023 bp were generated by de novo assembly. A total of 5 5955 Unigenes (35.80%) were annotated through similarity comparison, in which 24 717 and 21 806 Unigenes were assigned into GO and COG, respectively. By searching KEGG database, 3 350 Unigenes were involved in biosynthesis of secondary metabolites, in which 424 Unigenes were involved in monoterpenoids, diterpenoids, sesquiterpenoids, and terpenoid backbone biosynthesis. The analysis of monoterpenoids biosynthesis pathway showed that 9 Unigenes likely encode (+)-linalool synthase, and their expression levels were higher in linalool type but lower in cineole type. This study provides a foundation for further characterizing the functional genes in C. camphora.

Effect of propylene glycol mannate sulfate on non-proliferative diabetic retinopathy.

PURPOSE: To evaluate the effect of propylene glycol mannate sulfate (PGMS) on retinopathy in non-proliferative diabetic patients. METHODS: Eighty patients (111 eyes) with non-proliferative diabetic retinopathy were selected and retrospectively analyzed. Patients were divided into a control group (40 cases, 56 eyes) and an experimental group (40 cases, 55 eyes) using a random number table method. The control group continued had routine blood glucose management, while the experimental group received PGMS 100 mg additionally TID for 60 days. Changes in visual acuity, fundus conditions including hemorrhage points and exudation in each quadrant, and non-perfusion area were revealed through fundus angiography before and after the treatment period. RESULTS: After PGMS treatment, the experimental group demonstrated significant improvements compared to the control group in terms of eyesight improvement (P=0.002), the macular edema and macular retinal thickness (P=0.008). The total clinical efficacy rate of the experimental group was 67.86%, which was higher than 38.18% of the control group (P=0.032). Notably, there was a significant reduction in macular hemorrhage and hard extrusion. CONCLUSION: Oral administration of PGMS is an effective treatment for non-proliferative diabetic retinopathy.

Changes in physicochemical, structural and functional properties, and lysinoalanine formation during the unfolding and refolding of pH-shifted black soldier fly larvae albumin.

The changes of physicochemical, structural and functional properties and the lysinoalanine (LAL) formation during the unfolding and refolding of black soldier fly larvae albumin (BSFLA) induced by acid/alkaline pH shift were explored. The results showed that acid/alkaline conditions induced unfolding of BSFLA structure, but also accompanied by the formation of some large aggregates due to the hydrophobic interactions, hydrogen bonds, and disulfide bonds. Compared with control or pH1.5 shift, pH12 shift treatment significantly increased the electrostatic repulsion, surface hydrophobicity, free sulfhydryl group, and deamidation reactions, but reduced the fluorescence intensity of BSFLA, and these change in protein conformation contributed to increase in solubility, emulsion activity, and emulsion stability. But the content of LAL in BSFLA was increased by 93.39 % by pH 12 shift treatment. In addition, pH1.5 shift modified BSFLA tended to form ß-sheet structure through unfolding and refolding, resulting in the formation of aggregates with larger particle sizes, and reducing the solubility and the LAL content by 7.93 % and 65.53 %, respectively. SDS-PAGE profile showed that pH12/1.5 shifting did not cause irreversible denaturation of protein molecules. Therefore, pH12-shift is good way to improve the functional properties of BSFLA, but the content of LAL should be reduced to make it better used in food.

Risk factors for the outcome and prognosis of multiple myeloma patients with pathological fractures undergoing percutaneous vertebroplasty.

This study focuses on the clinical features affecting the outcome and prognosis of multiple myeloma (MM) associated with spinal fractures. We retrospectively analyzed the clinical data of 194 MM patients with pathologic thoracic or lumbar spine fractures admitted to Dongying People's Hospital from April 2005 to February 2021. Patients were categorized into effective and ineffective groups based on post-treatment pain scores and mobility to analyze the influencing factors on the efficacy. Univariate analysis showed that age ≥60 years, number of vertebral fractures ≥2, and conservative treatment were associated with the outcomes. The number of vertebral fractures ≥2 (OR=2.198, P=0.034) and conservative treatment (OR=1.685, P=0.012) were identified as independent risk factors. In addition, survival curves were depicted using the Kaplan-Meier method, and independent risk factors affecting 2-year survival included efficacy (HR=17.924, P<0.001), age (HR=3.544, P=0.003) and International Staging System staging (HR=10.770, P=0.001). Finally, we constructed a high-accuracy prognostic model for predicting 2-year survival of MM patients with pathologic fractures (AUC=0.756). In conclusion, this study identified independent risk factors affecting the outcome and survival of MM patients with morbid fractures by systematically analyzing clinical characteristics and constructing a survival prediction model, thus providing effective guideline for clinical treatment.

Effect of pectin concentration on emulsifying properties of black soldier fly (Hermetia illucens) larvae albumin modified by pH-shifting and ultrasonication.

The effect of pectin concentration on the structural and emulsifying properties of black soldier fly larvae albumin (BSFLA) modified by pH-shifting (pH12) and ultrasound (US) was studied. The results (intrinsic fluorescence, surface hydrophobicity, Fourier transform infrared spectrum, and disulfide bonds) showed that modified BSFLA samples, especially pH12-US, were more likely to bind to pectin through hydrogen bonding, electrostatic interactions, and hydrophobic interactions due to the unfolding of BSFLA, the collapse of disulfide bonds and exposure of hydrophobic groups. Thus, a BSFLA-pectin complex with smaller particle size, more negative charges, and a relatively loose structure was formed. The emulsifying activity (EAI) and stability index (ESI) of pH12-US modified BSFLA were significantly enhanced by the addition of pectin, reaching the highest values (associated with 174.41 % and 643.22 % increase, respectively) at pectin concentration of 1.0 %. Furthermore, the interface modulus of the emulsion prepared by the modified BSFLA was mainly viscous, and had higher apparent viscosity, smaller particle size and droplet size, contributing to higher EAI and ESI. The study findings suggest the addition of pectin to pH12-US treated BSFLA could be used in industry to prepare BSFLA-pectin emulsion with exceptional/desirable properties.

Inhibition of cross-linked lysinoalanine formation in pH12.5-shifted silkworm pupa protein, and functionality thereof: Effect of ultrasonication and glycation.

We added three different carbohydrates (Xylose/Xyl, Maltose/Mal, and Sodium alginate/Sal) to pH12.5-shifted silkworm pupa protein isolates (SPPI), and examined the influence of multi-frequency ultrasound (US) on them, with reference to lysinoalanine (LAL) formation, changes in conformational characteristics and functionality. Results showed that, the LAL content of the glycoconjugates - SPPI-Xyl, SPPI-Mal, and SPPI-Sal decreased by 1.47, 1.39, and 1.54 times, respectively, compared with the control. Notably, ultrasonication further reduced the LAL content by 45.85 % and brought SPPI-Xyl highest graft degree (57.14 %). SPPI-Xyl and SPPI-Mal were polymerized by different non-covalent bonds, and SPPI-Sal were polymerized through ionic, hydrogen, and disulfide (covalent/non-covalent) bonds. Significant increase in turbidity, Maillard reaction products and the formation of new hydroxyl groups was detected in grafted SPPI (p < 0.05). US and glycation altered the structure and surface topography of SPPI, in which sugars with high molecular weight were more likely to aggregate with SPPI into enormous nanoparticles with high steric hindrance. Compared to control, the solubility at pH 7.0, emulsifying capacity and stability, and foaming capacity of SPPI-US-Xyl were respectively increased by 244.33 %, 86.5 %, 414.67 %, and 31.58 %. Thus, combined US and xylose-glycation could be an effective approach for minimizing LAL content and optimizing functionality of SPPI.

Effect of carbonyl-amino condensation, non-covalent cross-linking and conformational changes induced by ultrasound-assisted Maillard reaction on lysinoalanine formation in silkworm pupa protein.

The inhibition of cross-linked lysinoalanine (LAL) formation in silkworm pupa protein isolates (SPPI) by Maillard reaction (using varying xylose concentration) and ultrasound treatment was studied. Results showed that sonicated SPPI was effectively grafted with high concentration of xylose (5 %), resulting in the lowest LAL content, which was 48.75 % and 30.64 % lower than the control and ultrasound-treated samples, respectively. Chemical bond analysis showed that the combined treatment destroyed the ionic bonds, intrachain (g-g-t), and interchain (g-g-g) disulfide bonds, but stimulated the polymerization of hydrogen and hydrophobic bonds between SPPI and xylose, and as well enhanced the net negative charge between SPPI/Xylose complexes. The particles of the complexes were more loose, dispersed and rough, and had a stronger hydrophilic microenvironment, accompanied by alterations in microscopic, secondary and tertiary structures. Ultrasound treatment induced the breakdown of the oxidative cross-linking in SPPI, and promoted the sulfhydryl group-dehydroalanine binding and the carbonyl-amino condensation of the protein and xylose, and thus inhibited the formation of cross-linked LAL. Furthermore, the physicochemical and structural parameters were highly interrelated with cross-linked LAL content (|r| > 0.9). The outcomes provided a novel avenue and theoretical basis for minimizing LAL formation in SPPI and improving the nutrition and safety of SPPI.

Hexagonal plate ultrasound pretreatment on the correlation between soy protein isolate structure and cholesterol-lowering activity of peptides, and protein's enzymolysis kinetics, thermodynamics.

In this study, a hexagonal plate ultrasound (HPU) pretreatment technology was employed to modify soy protein isolate (SPI) and enhance the hypocholesterolemic activity of enzymatic digests from SPI. Results demonstrated that under the condition of ultrasound power density of 40 W/L, the hypocholesterolemic activity of enzymatic digests from HPU-pretreated SPI (HPU-SPI) increased by 88.40 % compared to control group after gastrointestinal digestion. The sulfhydryl content of HPU-SPI increased by a maximum of 45.32 % compared to control group. Fourier transform infrared and scanning electron microscopy revealed that HPU pretreatment partially unfolded the SPI conformation, reduced the intermolecular interactions, and exposed the internal hydrophobic regions. Pearson correlation analysis showed that sulfhydryl groups (r = 0.860), disulfide bonds (r = -0.875) and random coil (r = 0.917) were strongly correlated with the cholesterol-lowering activity of soy protein hydrolysate (SPH), following a simulated gastrointestinal digestion. Finally, the effects of HPU pretreatment on enzymolysis kinetics and thermodynamics of the SPI enzymatic process showed that HPU pretreatment significantly reduced the Mie's constant, activation energy, activation enthalpy, activation entropy and Gibbs free energy. Overall, the study outcome suggested that HPU pretreatment could positively influence the hypocholesterolemic peptide activity, and thus, may be beneficial to the pharmaceutical/food industry.

Stereo-hindrance effect and oxidation cross-linking induced by ultrasound-assisted sodium alginate-glycation inhibit lysinoalanine formation in silkworm pupa protein.

Silkworm pupa protein isolate (SPPI) is rich in amino acids, making it chemically reactive, degradable, and easy to form lysinoalanine (LAL). We investigated how conformational cross-linking, induced by ultrasound-assisted sodium alginate, could inhibit the formation of LAL during the preparation of SPPI. Glycoconjugated SPPI (using 1 % sodium alginate under ultrasonication) showed the lowest LAL content i.e., 7.403 µg·mg-1, representing a 49.58 % decrease, with reference to the control. The ionic, hydrogen, and covalent bonds in the glycoconjugate increased by 171.79 %, 8.48 %, and 35.56 %, respectively. Glycation decreased arginine by 28.92 % and caused the oxidation of tyrosine, methionine and proline to form carbonyl groups. Some precursor amino acids, including lysine, serine, cysteine and threonine were not degraded during the combined treatment. The macromolecular aggregation caused by structural modifications strengthened the steric resistance of LAL cross-linking. The study outcomes provide a novel approach and theoretical basis for inhibition of LAL formation in SPPI.

Comparative analysis of the nutritional composition and volatile compounds in male and female adults, nymphs, and molts of Eupolyphaga sinensis Walker.

ABSTRAC: Female adult Eupolyphaga sinensis Walker (FAESW) has traditionally been a food source in Southeast Asian countries such as China and India, due to its rich nutritional content. However, the nutritional value of male adults (MAESW) and its molts (MESW) has hardly been reported. Therefore, this study aims to explore the potential application of MAESW and MESW in food by investigating and comparing their nutritional composition (i.e., protein, amino acids, fatty acids, and essential elements) with traditional sources of nutrition. The protein content of MAESW and MESW was 66.10 ± 0.49% and 59.86 ± 6.07%, respectively, and the highest energy content (462.26 ± 1.28 kcal/100 g) was observed for MAESW. Eight essential amino acids were determined, of which the males and MESW were found to have higher contents than those of FAESW (p < 0.05). Oleic and linoleic acid contents were higher in the adults than nymphs. Moreover, MESW was predominant in calcium (6770.84 mg/kg), whereas MAESW was rich in iron (556.12 mg/kg). Likened to chicken, the protein, amino acid, fatty acid, and mineral contents of ESW were higher. The volatiles of ESW were related to hexaldehyde, benzaldehyde, acetic acid, and butyric acid. This study provides a better understanding of the chemical composition of ESWs during their growth cycle and helps optimize information on edible insects, promoting their use as a potential food source for humans. PRACTICAL APPLICATION: As a kind of edible insect, the utilization of adult male Eupolyphaga sinensis Walker (ESW) and its molt is very low at present. Therefore, this study examined the nutrients and volatile substances of ESW (at different growth stages) and molt, which provided a theoretical basis for the subsequent development and utilization of ESW.

Preparation of housefly (Musca domestica) larvae protein hydrolysates: Influence of dual-sweeping-frequency ultrasound-assisted enzymatic hydrolysis on yield, antioxidative activity, functional and structural attributes.

Dual-sweeping-frequency ultrasound (DSFU) was utilized in the preparation of polypeptides from housefly (Musca domestica) larvae protein (HLP). Results indicated that ultrasonication (20 ± 2/28 ± 2 kHz, 42 W/L, 25 min) significantly increased peptide yield and DPPH scavenging capacity by 8.25 % and 14.83 %, respectively. Solubility, foaming and emulsification properties of polypeptides were improved by 19.89 %, 33.33 % and 38.74 % over the control; along with notable reduction in particle size and increase in zeta potential. Tertiary structural changes of the sonicated hydrolysates were illustrated by UV and fluorescence spectra. FTIR showed that ultrasonication increased α-helix, ß-turn, and random coil by 38.23 %, 46.35 % and 16.36 %, respectively, but decreased ß-sheet by 48.03 %, indicating partial unfolding in HLP hydrolysate conformation and reduction in intermolecular interactions. The research results demonstrated that dual-sweeping-frequency ultrasonication has a great prospect in industry application for the purpose of improving enzymolysis efficiency and product quality for housefly larvae protein hydrolysates production.

Synergistic effects of pH shift and heat treatment on solubility, physicochemical and structural properties, and lysinoalanine formation in silkworm pupa protein isolates.

The application of silkworm pupa protein isolates (SPPI) in food industry was limited because SPPI's solubility is poor and it contains a potential harmful component of lysinoalanine (LAL) which formed during protein extraction. In this study, combined treatments of pH shift and heating were performed to improve the solubility of SPPI and to reduce the content of LAL. The experimental results showed that the promoting effect on SPPI's solubility by alkaline pH shift + heat treatment was greater than that by acidic pH shift + heat. And an 8.62 times increase of solubility was observed after pH 12.5 + 80 â„ƒ treatment compared to the control SPPI sample which was extracted at pH 9.0 without pH shift treatment. Very strong positive correlation was found between alkali dosage and SPPI solubility (Pearson's correlation coefficient r = 0.938). SPPI with pH 12.5 shift treatment showed the highest thermal stability. Alkaline pH shift combined with heat treatment altered the micromorphology of SPPI and destroyed the disulfide bonds between macromolecular subunits (72 and 95 kDa), resulting in reduced particle size and increased zeta potential and free sulfhydryl content of the isolates. The fluorescence spectra analysis showed red shifts phenomena with pH increasing and fluorescence intensity increase with temperature increasing, implying the alterations in the tertiary structure of protein. Compared to the control SPPI sample, the amount of LAL reduced by 47.40 %, 50.36 % and 52.39 % using pH 12.5 + 70 â„ƒ, pH 12.5 + 80 â„ƒ and pH 12.5 + 90 â„ƒ treatment, respectively. These findings provide fundamental information for the development and application of SPPI in food industry.

Mixed-Strain Fermentation Conditions Screening of Polypeptides from Rapeseed Meal and the Microbial Diversity Analysis by High-Throughput Sequencing.

Conventional fermentation of rapeseed meal has disadvantages such as sterilization requirement, high energy consumption and low efficiency, as well as poor action of single bacteria. To overcome these drawbacks, mixed-strain fermentation of unsterilized rapeseed meal was investigated. Mixed-fermentation of unsterilized rapeseed meal (ratio of solid-liquid 1:1.2 g/mL) using Bacillus subtilis, Pediococcus acidilactici and Candida tropicalis (at 40 °C, for 3 days, with inoculation amount of 15% (w/w)) substantially increased the polypeptide content in rapeseed meal by 814.5% and decreased the glucosinolate content by 46.20%. The relationship between microbial diversity and physicochemical indicators showed that the improvement in polypeptide content was mainly caused by C. tropicalis (on the first day of fermentation) and B. subtilis (on the second day). Compared to raw rapeseed meal, the microbial diversity following the fermentation was significantly reduced, indicating that mixed-strain fermentation can inhibit the growth of miscellaneous bacteria. The study findings suggest that mixed-strain fermentation could be used to considerably increase the polypeptide content of unsterilized rapeseed meal, increasing the potential of rapeseed meal.

Recent Insight on Edible Insect Protein: Extraction, Functional Properties, Allergenicity, Bioactivity, and Applications.

Due to the recent increase in the human population and the associated shortage of protein resources, it is necessary to find new, sustainable, and natural protein resources from invertebrates (such as insects) and underutilized plants. In most cases, compared to plants (e.g., grains and legumes) and animals (e.g., fish, beef, chicken, lamb, and pork), insect proteins are high in quality in terms of their nutritional value, total protein content, and essential amino acid composition. This review evaluates the recent state of insects as an alternative protein source from production to application; more specifically, it introduces in detail the latest advances in the protein extraction process. As an alternative source of protein in food formulations, the functional characteristics of edible insect protein are comprehensively presented, and the risk of allergy associated with insect protein is also discussed. The biological activity of protein hydrolyzates from different species of insects (Bombyx mori, Hermetia illucens, Acheta domesticus, Tenebrio molitor) are also reviewed, and the hydrolysates (bioactive peptides) are found to have either antihypertensive, antioxidant, antidiabetic, and antimicrobial activity. Finally, the use of edible insect protein in various food applications is presented.