Screening and Characterization of Antioxidant Film Applicable to Walnut Kernels from Juglans sigillata.

Walnuts play a positive role in human health due to their large amounts of unsaturated fatty acids, whereas lipid oxidation can easily occur during storage. Herein, three natural antioxidants (epicatechin, sesamol, and myricetin) were added to the composite film cross-linked with chitosan and soy protein peptide, and the antioxidant film appropriate for the preservation of walnut kernels from Juglans sigillata was screened to improve the storage quality of walnuts. The results showed that three antioxidant films could all enhance the storage performance of walnut kernels, with sesamol being the best. The characterization of antioxidant film cross-linked with chitosan and soy protein peptide containing sesamol (C/S-ses film) revealed that the composite film improved the slow release and stability of sesamol; in addition, the presence of sesamol could effectively reduce the light transmittance and water vapor permeability of the composite film, together with significantly enhancing the antioxidant and antimicrobial activities, resulting in an effective prolongation of the storage period of walnut kernels. These findings indicated that C/S-ses possess excellent potential for retarding the oxidative rancidity of unsaturated fatty acids and will provide an effective strategy for the preservation of walnut kernels.

Bamboo shoots improve the nutritional and sensory quality, and change flavor composition of chicken soup.

The effect of adding bamboo shoots to stewing on the quality and flavor of chicken soup has never been reported. Therefore, this study investigated the effects of 4 kinds of bamboo shoots on the edible quality, volatile and water-soluble flavor components of Chahua chicken soup. The results showed that adding bamboo shoots changed the sensory and nutritional quality of chicken soup. A total of 62 volatile flavor components were identified by HS-SPME-GC-MS, of which 12 were identified as characteristic volatile flavor components, and 9 were the main reasons for the flavor differences between bamboo shoot chicken soup with blank chicken soup. LC-MS found that after adding bamboo shoots, the differential water-soluble components in chicken soup significantly increased, and most of the increased components have been proven to have physiological functional activity. In conclusion, adding bamboo shoots improved the nutritional and sensory quality, and changed the flavor components of chicken soup.

Polymorphism, Genetic Effect, and Association with Egg-Laying Performance of Chahua Chickens Matrix Metalloproteinases 13 Promoter.

Matrix metalloproteinases are a group of proteases involved in the regulation of ovarian follicular development and ovulation. Among the different MMPs, MMP13 is known to play an important role in reproduction. Therefore, this study aimed to screen the molecular genetic markers of the MMP13 gene that affect the egg-laying performance of Chahua chickens. Polymerase chain reaction (PCR) and sequencing were performed in the 5' regulation region of the MMP13 gene to detect loci significantly related to the egg-laying performance of Chahua chickens. A double fluorescence reporting system, quantitative reverse transcription PCR (RT-qPCR), and Western blotting were used to study whether gene expression was regulated by identified sites, providing a theoretical basis to improve egg production in Chahua chickens. The results revealed six single nucleotide polymorphisms (SNPs; A-1887T, T-1889C, A-1890T, T-2252C, T-2329C, and C-2360A) in the promoter region of the MMP13 gene. Further analysis revealed that hens with T-1890-C-1889-T-1887/T-1890-C-1889-T-1887 (mutant type, MT) had an earlier age at first egg (AFE) than hens with A-1890-T-1889-A-1887/A-1890-T-1889-A-1887 (wild type, WT; p < 0.05). RT-qPCR showed that the relative expression level of the MMP13 gene in the ovarian tissues of individuals with the mutation was higher than that of individuals with the wild gene (p < 0.05). Western blot results confirmed higher levels of the MMP13 protein in MT ovaries compared to those in WT ovaries. Thus, this study suggests that mutation sites on the MMP13 promoter may affect gene expression. In conclusion, the MMP13 gene in Chahua chickens may be significant for egg-laying performance, and the polymorphism in its promoter region could be used as a molecular marker to improve egg-laying performance.

Production and Inhibition of Acrylamide during Coffee Processing: A Literature Review.

Coffee is the third-largest beverage with wide-scale production. It is consumed by a large number of people worldwide. However, acrylamide (AA) is produced during coffee processing, which seriously affects its quality and safety. Coffee beans are rich in asparagine and carbohydrates, which are precursors of the Maillard reaction and AA. AA produced during coffee processing increases the risk of damage to the nervous system, immune system, and genetic makeup of humans. Here, we briefly introduce the formation and harmful effects of AA during coffee processing, with a focus on the research progress of technologies to control or reduce AA generation at different processing stages. Our study aims to provide different strategies for inhibiting AA formation during coffee processing and investigate related inhibition mechanisms.

Effects of Extraction Methods on the Characteristics, Physicochemical Properties and Sensory Quality of Collagen from Spent-Hens Bones.

The present study used acetic acid, sodium hydroxide, and pepsin extract acid-soluble collagen (ASC), alkali-soluble collagen (ALSC), and pepsin-soluble collagen (PSC) from the bones of spent-hens, and the effects of three extraction methods on the characteristics, processing properties, antioxidant properties and acceptability of chicken bone collagen were compared. The results showed that the extraction rates of ASC, ALSC and PSC extracted from bones of spent-hens were 3.39%, 2.42% and 9.63%, respectively. The analysis of the amino acid composition, sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE), Fourier transform infrared spectroscopy (FTIR), and ultraviolet full spectrum showed that the collagen extracted by the three methods had typical collagen characteristics and stable triple-helix structure, but the triple helical structure of PSC is more stable, and acid and alkaline extraction seems to have adverse effects on the secondary structure of chicken bone collagen. Differential scanning calorimetry (DSC) and scanning electron microscopy (SEM) scanning showed that PSC had higher thermal stability and more regular, loose, and porous microstructure. In addition, PSC has good processing properties, in vitro antioxidant activity, and organoleptic acceptability. Therefore, enzymatic hydrolysis was still one of the best methods to prepare collagen from bones of spent-hens, and enzyme-soluble collagen has wider application prospects in functional food and medicine and also provides an effective way for the high-value comprehensive utilization of waste chicken bone by-products.

Design and Preparation of White High-Strength Concrete with Ground Limestone Powder by Means of Response Surface Methodology.

This paper investigates the properties of white high-strength concrete (WHSC) prepared with ground limestone powder (GLP). Response surface methodology (RSM) was used to design the proportions of mixes and evaluate the influence of the water-binder ratio (w/b), slurry volume fraction (Vs), and the content of GLP in a binder (Cg) on the slump, whiteness and compressive strength of WHSC via Box-Behnken equations. Results indicate that quadratic polynomial regression equations can be used to predict the performance of WHSC as influenced by combined factors. Both slump and compressive strength of WHSC are found highly influenced by w/b while GLP significantly improves the whiteness of WHSC. An optimal mix proportion of WHSC is provided by the multi-objective optimization with high-accuracy predictions. This paper demonstrates the feasibility of preparing WHSC with GLP and presents the potential of using RSM in the mix proportioning of concrete.

Oral Intake of Chicken Bone Collagen Peptides Anti-Skin Aging in Mice by Regulating Collagen Degradation and Synthesis, Inhibiting Inflammation and Activating Lysosomes.

The effect of diet on skin aging has become an interesting research topic. Previous studies have mostly focused on the beneficial effects of collagen peptides derived from marine organisms on the aging skin when administered orally, while the beneficial effects of collagen peptides derived from poultry on aging skin have been rarely reported. In this study, collagen peptides were prepared from chicken bone by enzymatic hydrolysis, and the effect and mechanism of action of orally administered collagen peptides on alleviating skin aging induced by UV combined with D-galactose were investigated. The results showed that the chicken bone collagen had typical characteristics of collagen, and the chicken bone collagen peptides (CPs) were mainly small molecular peptides with a molecular weight of <3000 Da. In vivo experiments showed that CPs had a significant relieving effect on aging skin, indicated by the changes in the compostion and structure of the aging skin, improvement of skin antioxidant level, and inhibition of inflammation; the relieving effect was positively correlated with the dose of CPs. Further investigation showed that CPs first reduce the level of skin oxidation, inhibit the expression of the key transcription factor AP-1 (c-Jun and c-Fos), then activate the TGF-ß/Smad signaling pathway to promote collagen synthesis, inhibit the expression of MMP-1/3 to inhibit collagen degradation, and inhibit skin inflammation to alleviate skin aging in mice. Moreover, the skin transcriptome found that lysosomes activated after oral administration of CPs may be an important pathway for CPs in anti-skin aging, and is worthy of further research. These results suggested that CPs might be used as a functional anti-aging nutritional component.

Integrated Transcriptomics Profiling in Chahua and Digao Chickens' Breast for Assessment Molecular Mechanism of Meat Quality Traits.

Meat quality traits are an important economic trait and remain a major argument, from the producer to the consumer. However, there are a few candidate genes and pathways of chicken meat quality traits that were reported for chicken molecular breeding. The purpose of the present study is to identify the candidate genes and pathways associated with meat quality underlying variations in meat quality. Hence, transcriptome profiles of breast tissue in commercial Digao (DG, 5 male) and Chahua (CH, 5 male) native chicken breeds were analyzed at the age of 100 days. The results found 3525 differentially expressed genes (DEGs) in CH compared to DG with adjusted p-values of ≤0.05 and log2FC ≥ 0.1 FDR ≤ 0.05. Functional analysis of GO showed that the DEGs are mainly involved in the two types of processes of meat quality, such as positive regulation of the metabolic process, extracellular structure organization, collagen trimer, cellular amino acid metabolic process, cellular amino acid catabolic process, and heme binding. Functional analysis of KEGG showed that the DEGs are mainly involved in the two types of processes of meat quality, such as oxidative phosphorylation, carbon metabolism, valine, leucine, and isoleucine degradation, and fatty acid degradation. Many of the DEGs are well known to be related to meat quality, such as COL28A1, COL1A2, MB, HBAD, HBA1, ACACA, ACADL, ACSL1, ATP8A1, CAV1, FADS2, FASN, DCN, CHCHD10, AGXT2, ALDH3A2, and MORN4. Therefore, the current study detected multiple pathways and genes that could be involved in the control of the meat quality traits of chickens. These findings should be used as an essential resource to improve the accuracy of selection for meat traits in chickens using marker-assisted selection based on differentially expressed genes.

Animal by-products collagen and derived peptide, as important components of innovative sustainable food systems-a comprehensive review.

In 2020, the world's food crisis and health industry ushered into a real outbreak. On one side, there were natural disasters such as the novel coronavirus (2019-nCoV), desert locusts, floods, and droughts exacerbating the world food crisis, while on the other side, the social development and changes in lifestyles prompted the health industry to gradually shift from a traditional medical model to a new pattern of prevention, treatment, and nourishment. Therefore, this article reviews animal by-products collagen and derived peptide, as important components of innovative sustainable food systems. The review also considered the preparation, identification, and characterization of animal by-product collagen and collagen peptides as well as their impacts on the food system (including food processing, packaging, preservation, and functional foods). Finally, the application and research progress of animal by-product collagen and peptide in the food system along with the future development trend were discussed. This knowledge would be of great significance for a comprehensive understanding of animal by-product collagen and collagen peptides and would encourage the use of collagen in food processing, preservation, and functional foods.

Recycling Blast Furnace Ferronickel Slag as a Replacement for Paste in Mortar: Formation of Carboaluminate, Reduction of White Portland Cement, and Increase in Strength.

Blast furnace ferronickel slag (BFFS) is generated in the production of ferronickel alloys and is used as cement replacement in concrete or mortar. The effectivity in reducing cement consumption and improving performance are limited. By referring to the paste replacement method, this work used BFFS to replace an equal volume of the white Portland cement paste to obtain greater performance enhancement. BFFS was used with five levels of replacement (0%, 5%, 10%, 15%, 20%) and four water-to-cement ratios (0.40, 0.45, 0.50, 0.55) were designed. Fluidity, mechanical strength, hydration products, and pore structure of every mixture were measured. The results showed that the workability of the mortars decreased due to the reduced volume of water, but the 28-day compressive strength of the mortars increased, and the cement content of the mortars was also reduced by 33 wt %. The X-ray diffraction (XRD) patterns revealed that there existed a carboaluminate phase, and the presence of the ettringite was stabilized, indicating that the accumulating amount of the hydration products of the mortar increased. Furthermore, the BFFS could consume the portlandite and free water to form a higher amount of chemically bound water due to its pozzolanic activity. A high degree of hydration and a large volume of the hydration products refined the porosity of the hardened mortars, which explained the enhancement of the strength of the mortars. Compared to the cement replacement method, the paste replacement method was more effective in preparing eco-friendly mortar or concrete by recycling BFFS for reducing the cement content of the mortar while improving its strength.

Diet and Skin Aging-From the Perspective of Food Nutrition.

We regularly face primary challenges in deciding what to eat to maintain young and healthy skin, defining a healthy diet and the role of diet in aging. The topic that currently attracts maximum attention is ways to maintain healthy skin and delay skin aging. Skin is the primary barrier that protects the body from external aggressions. Skin aging is a complex biological process, categorized as chronological aging and photo-aging, and is affected by internal factors and external factors. With the rapid breakthrough of medicine in prolonging human life and the rapid deterioration of environmental conditions, it has become urgent to find safe and effective methods to treat skin aging. For diet, as the main way for the body to obtain energy and nutrients, people have gradually realized its importance to the skin. Therefore, in this review, we discuss the skin structure, aging manifestations, and possible mechanisms, summarize the research progress, challenges, possible directions of diet management, and effects of foodborne antioxidants on skin aging from the perspective of food and nutrition.