內容: To shorten the complex and time-consuming process of the identification method of the traditional food angiotensin-Iconverting enzyme (ACE-I) inhibitory peptides, we propose AHTPeptideFusion based on a segmented fusion with the protein language model and deep learning. The statistical analysis found that hydrophobic amino acids, N-terminal valine is a dominant amino acid in the activity of ACE-I inhibitory peptides. In 12 machine learning (ML) algorithms, the transformer outperformed the other 11 models, with the best performance in predicting short and medium peptides. In the external dataset, AHTPeptideFusion fused by transformer and random forest (RF) showed excellent performance (accuracy > 0.9) in predicting ACE-I inhibitory peptides with lengths ranging from 2 to 15 amino acid residues and different activity distributions, and the reliability and accuracy of AHTPeptideFusion was demonstrated by synthetic peptide and ACE-I inhibition experiments. In addition, hydrogen bonding and electrostatic interaction between 4 synthetic peptides and active residues of ACE-I were found by molecular docking. To further explore the ACE-I inhibitory peptides from animalderived foods, we established an automated pipeline consisting of the trinity of proteomics, virtual enzymatic digestion and AHTPeptideFusion, and tapped the ACE-I inhibitory peptide released from royal jelly after digestion in the gastrointestinal tract. In conclusion, this computational pipeline will become a powerful screening tool for active peptides from animal-derived foods, which can help food scientists accelerate the mining and design of active peptides from animal-derived foods. Overall, AHTPeptideFusion will be a powerful ACE-I inhibitor peptide prediction tool, it can help food scientists accelerate the mining and design of ACE-I inhibitory peptides.

內容: The study aimed to explore the effect of cumin on flavor and protein oxidation of roasted lamb patties at different roasting time (10, 15 and 20 min). The results showed that the addition of cumin and then the reduction of aldehydes and the increase in the content of esters and heterocyclic flavor compounds in roasted lamb patties effectively improved the ester and roasted flavors of roasted lamb patties, suppressed the fishy and bloody flavors, and improved the overall acceptability to consumers. The carbonyl content of the cumin group was significantly lower than that of the blank group, and the total sulfhydryl and active sulfhydryl contents were significantly increased. A total of 16 amino acids were detected in the roasted lamb patties, and the amino acid content of the cumin group was higher than that of the blank group, with the highest content of glutamic acid reaching 7.21% of meat in the cumin group at 20 min of roasting. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis results showed that the cumin group had a lower loss of myosin heavy chain and light chain. Therefore, the addition of cumin to roasted lamb not only increased its ester flavor, umami, and characteristic cumin flavor, but also reduced the degree of protein oxidation in the roasted lamb. The results of this study may provide valuable reference data for the flavoring and antioxidant effects of cumin in meat processing.

內容: Monitoring the quality degradation of shrimp during cold storage is a tough task due to the involvement of multi-biological process and the accurate kinetic model is extremely necessary to optimize the storage management. Here, the entropy weighting and global stability index (GSI) were combined to establish the model monitoring the shelf-life of Litopenaeus vannamei during storage at –23, –5, 0, 4 and 9 °C, respectively. The typically quality-related indicators including sensorial score, total aerobic count, total volatile base nitrogen, and activity of protease and polyphenol oxidase was selected to reflect the quality degradation. After systematical calculation, the weighting factors of these indicators were determined, respectively. Subsequently, the zero-order reaction model reflecting the overall quality degradation process was satisfactorily described based on GSI, in which the activation energy (Ea) and reaction rate constant (k0) were calculated to be (64.78 ± 0.75) kJ/mol and (3.47 ± 0.54) × 1011, respectively. As a consequence, the GSI model was established as following: GSI = 1 – 3.47 × 1011t × exp (–64.78 × 103/RT), with the relative error of less than 15%. Therefore, the established GSI model could be applied to monitor the quality deterioration of L. vannamei during cold storage and is helpful for distributors and consumers to determine the storing time.

內容: Reduced immunity can harm the health of the organism, and nowadays, improving immunity is getting more and more attention, so the nutrients with immune boosting function (acerola cherry, taurine, zinc gluconate, and lactoferrin) are compounded in the best ratio to develop a nutritional formula food, and evaluated by cellular immunity, humoral immunity, non-specific immunity. In this study, an immunocompromised mice model was established using cyclophosphamide (CTX), the ability and difference of different components to enhance the immunity of mice were determined by the gavage of different components. The results showed that the nutritional formula food could recover the body weight of immunocompromised mice, promote the development of immune organs in immunocompromised mice, enhance the delayed-type hypersensitivity (DTH) response, the ability to produce serum hemolysin and the phagocytosis of monocytes in immunocompromised mice, and increase the levels of immunoglobulin A (IgA), IgG and IgM in the serum of immunocompromised mice. It has proved that this nutritional formula food (containing acerola cherry, taurine, zinc gluconate, and lactoferrin) has synergistic effect and can work together on humoral immunity, cellular immunity and non-specific immunity to improve the immune resistance of mice, and has promising application.

內容: Yak milk is a dietary source of high-quality protein in the plateau region of China but as yet uncharacterized oxidative changes occur during heat treatment. Therefore, oxidation of and proteomic changes to milk proteins from plateau pasture-fed yaks after at different temperatures were investigated. Content of carbonyl groups, surface hydrophobicity increased, and total sulfhydryl, disulfide bond content decreased. Endogenous fluorescence intensity decreased after at increasing temperatures, indicating increased particle size, and absolute values of the zeta potential decreased. Analysis by Fourier transform infrared spectroscopy showed changes of the secondary structure, with relative content of α-helices increasing and then decreasing, β-sheet showed a trend of decreasing and then increasing while the relative content of random curl did not change. The close range of the β-turn gradually decreased, breaking the protein microstructure, and folding stacking occurred. Proteomics analyses showed a temperature dependent effect. Sixty-two proteins were suppressed and 49 elevated with 4 pathways up-regulated and 7 down-regulated at 65 °C. Thirty-one proteins were suppressed and 37 elevated with 5 pathways up-regulated and 4 down-regulated at 90 °C. The most extensive changes were observed at 120 °C, when 327 proteins were suppressed and 308 elevated with 11 pathways up-regulated and 33 down-regulated.

內容: The black soldier fly (BSF, Hermetia illucens) possesses the remarkable ability to convert waste into valuable lipids, making it a sustainable source of these valuable compounds. However, a comprehensive analysis of the dynamic changes in its lipid profile throughout its growth cycle has been lacking. Herein, the lipid profile dynamics of the BSF at larva, pre-pupa, and pupa stages were characterized based on lipidomic methodology. Lauric acid was the predominant fatty acid, with the highest percentage observed in pre-pupa. A total of 588 lipid molecules, spanning 32 subclasses, were identified. Triacylglycerol abundance exhibited an initial increase followed by a decrease as the BSF grew, while phosphatidylethanolamine and phosphatidylcholine consistently increased. Moreover, 50 differential lipid molecules were screened using multivariate statistical analysis. The glycerophospholipid pathway was the furthest relevant lipid metabolic pathway. These findings significantly enhance our understanding of the BSF’s lipid profile and offer new insights into the potential applications of BSF-derived lipids.