Promoting effect of phosvitin in the mineralization of eggshell inner membrane with the application in osteogenic induction scaffold.

Exploring affordable and easily prepared inorganic-organic hybrid membrane materials has attracted a great interest in the bone repair field. This study is based on biomimetic mineralization technique to study the role of phosvitin (PV) in the mineralized process of eggshell inner membrane. Results showed that PV promoted the formation of hydroxyapatite on the eggshell inner membrane surface, and the phosvitin content in the simulated body fluid was decreased during the mineralization process. Besides, in vitro preosteoblast experiments indicated that mineralized membrane with PV exhibited more conducive to cell proliferation and differentiation than that mineralized membrane without PV. Interestingly, with the increase of mineralization time, the stimulating ability of mineralized membranes with PV on adhesion, proliferation, alkaline phosphatase activity and collagen type I content gradually improved. In summary, the eggshell inner membrane composites mineralized with PV obtained by biomimetic mineralization might be potential scaffold materials for bone repair.

Research progress on chitin/chitosan-based emulsion delivery systems and their application in lipid digestion regulation.

Excessive lipid intake is linked to an elevated risk of health problems. However, reducing lipid contents may influence food structure and flavor. Some alternatives are needed to control the lipid absorption. Emulsions are common carriers for lipids, which can control the hydrolysis and absorption of lipids. Chitin (Ch) and chitosan (CS) are natural polysaccharides with good biodegradability, biocompatibility, and unique cationic properties. They have been reported to be able to delay lipolysis, which can be regarded as one of the most promising agents that regulates lipid digestion (LiD). The application of Ch/CS and their derivatives in emulsions are summarized in this review with a focus on their performances and mechanisms for LiD regulation, aiming to provide theoretical guidance for the development of novel Ch/CS emulsions, and the regulation of LiD. A reasonable design of emulsion interface can provide its resistance to the external environment and then control LiD. The properties of emulsion interface are the key factors affecting LiD. Therefore, systematic study on the relationship between Ch/CS-based emulsion structure and LiD can not only instruct the reasonable design of emulsion interface to accurately regulate LiD, but also provide scientific guidelines for applying Ch/CS in functional food, medicine and other fields.

Application of chitin/chitosan and their derivatives in emulsionsStrategies to improve emulsifying properties of chitin/chitosanDigestion behaviors of chitin/chitosan emulsions during gastrointestinal digestionRational design and potential mechanism of chitin/chitosan to regulate lipolysis.

Crystallization Behavior and Physical Properties of Monoglycerides-Based Oleogels as Function of Oleogelator Concentration.

Oleogels have been shown as a promising replacer of hydrogenated vegetable oil. Fatty acid glycerides, including some typical mono- and di-glycerides, were used to form oleogels. The concentration effects of fatty acid glycerides on the crystallization behavior and physical properties of oleogels were investigated by using different analysis techniques. The results showed that all the oleogels formed by saturated fatty acid glycerides (glyceryl monostearate (GMS), glyceryl monolaurate (GML), glycerol monocaprylate (GMC)) exhibited a solid-like behavior and were thermally reversible systems, while a higher amount of unsaturated fatty acid glycerides (monoolein (GMO), diolein (GDO)) were needed to form oleogels. The onset gelation concentration of GMS and GMC was found to be 2 wt% (w/w), while that of GML was 4 wt% by the inverted tube method. The crystallization results illustrated that the GMS and GMC formed small needle-like crystals with the presence of ß and ß' crystals, while GML formed large flake-like crystals with α crystals in oleogels, and faster cooling rates caused smaller crystals. GMS- and GMC-based oleogels had higher crystallinity, resulting in higher thermal stability and better mechanical properties than GML-based ones at the same monoglyceride (MAG) level. With the increasing MAG content, the oleogels showed a more compact three-dimensional network leading to higher mechanical properties and better thermal stability and resistance to deformations. Hence, MAG-based oleogels, especially GMC ones with medium chain fatty acid, could be a promising replacer for hydrogenation vegetable oils.

UPLC-Q-TOF-MS and NMR identification of structurally different A-type procyanidins from peanut skin and their inhibitory effect on acrylamide.

BACKGROUND: Flavan-3-ol polyphenols have been shown to have great advantages in inhibiting acrylamide formation. However, flavan-3-ol polyphenols have structures that vary significantly, and existing research has been focused mainly on the effects of B-type procyanidins and structural units of procyanidins. This study aims to separate structurally different A-type procyanidins from peanut skin and compare their inhibitory effects on acrylamide in an asparagine-glucose simulation system. RESULTS: Five compounds were separated and identified from peanut skin, including epicatechin-(2ߠ→ O â†’ 7, 4ߠ→ 8)-ent-epicatechin, epicatechin-(2ߠ→ O â†’ 7, 4ߠ→ 8)-epicatechin, epicatechin-(2ߠ→ O â†’ 7, 4ߠ→ 8)-epicatechin-(4ߠ→ 6)-catechin, epicatechin-(2ߠ→ O â†’ 7, 4ߠ→ 8)-epicatechin-(4ߠ→ 8)-catechin, and epicatechin-(4ߠ→ 6)-epicatechin-(4ߠ→ 8, 2ߠ→ O â†’ 7)-catechin. All the procyanidins could reduce the acrylamide content within a certain range of concentrations. The highest inhibition rates followed the order of compound 5 (A-type trimer) > compound 1 (A-type dimer) > compound 2 (A-type dimer) > compound 3 (A-type trimer) > compound 4 (A-type trimer). Comparison analysis showed that structurally different A-type procyanidins have various inhibitory effects on acrylamide production, which may be related to their spatial configuration and bond connection mode. CONCLUSION: Overall, our findings help us to gain a better understanding of the relationship between the structure of procyanidins and their inhibitory effects on acrylamide, particularly the inhibitory effect of A-type. There are potential practical implications if people use A-type procyanidins as acrylamide inhibitors in hot processed foods in the future. © 2022 Society of Chemical Industry.

Fabrication of chitosan-cinnamaldehyde-glycerol monolaurate bigels with dual gelling effects and application as cream analogs.

In this study, chitosan-based bigels were fabricated, where glycerol monolaurate was added in MCT oil to produce a gelled lipid phase and cinnamaldehyde was included in the lipid phase in order to act as a crosslinking agent. The synergistic effect of pH on chemical crosslinking effects was investigated. The potential of using these bigels as an alternative to cream was also investigated. The pH of the aqueous phase played an important role in controlling the extent of the Schiff-base reaction promoted by cinnamaldehyde. At pH 3.8, the bigels formed were homogenous but at pH 5.0 and 5.5 they exhibited phase separation, which highlighted the importance of chemical crosslinking. To better mimic the properties of real cream, span 80 was added to create a more homogeneous and smoother structure of the bigels. These bigels might provide a healthy and more sustainable alterative to food products that contain plastic fats, like cream.

Foams Stabilized by ß-Lactoglobulin Amyloid Fibrils: Effect of pH.

ß-Lactoglobulin fibrils could serve as a surface-active component and form adsorption layers at the air/water interface. In this study, the physical parameters related to the surface adsorption, foaming, and surface properties of ß-lactoglobulin fibrils as a function of pH (2-8) were investigated. Results showed that an increase of pH from 2 to 5 led to a rise of the viscoelastic modulus of the surface adsorption layer and half-life time (t1/2) of foams, but it decreased foamability. When the pH was close to its isoelectric point (5.2), fibrils had the lowest electrostatic repulsion and entangled at the air/water interface resulting in a tightly packaged adsorption layer around bubbles to prevent coalescence and coarsening. When the pH (7-8) was higher than the pI of fibrils, the negatively charged ß-lactoglobulin fibrils possessed good foamability (∼80%) and high foam stability (t1/2 ≈ 8 h) simultaneously even at low concentration (1 mg/mL). It demonstrated that ß-lactoglobulin fibrils with negative charges presented a good foaming behavior and could be a potential new foaming agent in the food industry.

[Detection of Syrup Adulterants in Prepackaged Pure Pineapple Juice by Fourier-Transform Infrared Spectroscopy and Chemometric Analysis].

This study was performed to establish a method that can quickly and accurately identify adulterated syrup in the pure pineapple juice. A attenuated total internal refraction-fourier transform infrared spectroscopy was used to collect the range of 900 -1 500 cm(-1) infrared spectra of 234 samples pure pineapple juice and adulterated syrup by beet syrup, rice syrup and cassava syrup. By using linear discriminant analysis and support vector machine for the identification model, comparing the full spectral and selected wavelengths based on principal component analysis loading plots of the two models to identify adulteration. Studies showed that the correct rate of validation set by linear discriminant analysis and support vector machine model on full spectral were both higher than 88%, variables were significantly reduced from 312 to 8 after selecting the eight characteristic wavelengths, the correct rate of validation set by linear discriminant analysis model was up to 96.15% and support vector machine was increase to 94.87%. The results demonstrated that the model built using a attenuated total internal refraction-fourier transform infrared spectroscopy in combination with chemometric methods after selected characteristic wavelengths could be used for the identification of the adulterated syrup in the pure pineapple juice.

In vitro study of antigrowth capacity and antiacid capacity on Sreptococcus sobrinus 6715 of sorghum procyanidin dimers.

The bacteria grow in oral cavity and product acids, which could induce dental caries. In this study, in order to obtain the relationship between procyanidin dimers from sorghum episperm (sorghum procyanidins, SPC) and its anticaries effect. The extract of SPC purified by macroporous resin was divided into three parts by gel chromatography, marked as GPC-1, GPC-2, and GPC-3 in order. The ESI-MS and MS/MS analysis indicated that the main composition of GPC-2 was procyanidin dimers. In addition, the capacities of antigrowth and antiacid on Sreptococcus sobrinus 6715 were analysised to investigate the effect of SPC dimers in protecting against dental caries. The results indicated that the minimum inhibitory concentration (MIC) of SPC dimers was 16 mg/mL. Furthermore, the SPC dimers had notable preventive effect < against the acid production of Sreptococcus sobrinus 6715 compared with the control group, which suppressed in a dose-dependent manner by pH decline. These findings indicated that SPC dimers had potential to be used as anticaries preventive medicine due to its strong capacity of antigrowth and antiacid.