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| 1 | Analysis of the changes of volatile flavor compounds in a traditional Chinese shrimp paste during fermentation based on electronic nose,SPME-GC-MS and HS-GC-IMS显示文摘Traditionally fermented shrimp paste has a long fermentation period and is susceptible of external factors,which leads to unstable quality and limits its development and application.Therefore,the purpose of this study is to analyze the flavor changes in the shrimp paste fermentation process and screen out the key volatile aroma components in the shrimp paste to control the flavor quality of the shrimp paste products.The overall odor profile was detected by the electronic nose.A total of 106 volatile flavor compounds in the shrimp paste samples at different fermentation stages were identified by solid-phase microextraction-gas chromatography-mass spectrometry(SPME-GC-MS)and headspace-gas chromatography-ion mobility spectrometry(HS-GC-IMS).The main aroma components alcohols,aldehydes,pyrazines and other substances in the fermentation process showed an overall upward trend.A total of 17 key volatile aroma components in shrimp paste at different fermentation stages were identified by the relative aroma activity value(ROAV)method.The combination of electronic nose,SPME-GC-MS and HS-GC-IMS could comprehensively reflect the changes of volatile components in shrimp paste at different fermentation stages,which helps to further understand the mechanism of shrimp paste flavor formation and provides a basis for the regulation of the flavor quality of shrimp paste products. | Ying Li Li Yuan Huijie Liu Hongying Liu Yue Zhou Miaonan Li Ruichang Gao | 2023 | Food Science and Human Wellness2023，12，1： | 16 |
| 2 | Recent progress in preventive effect of collagen peptides on photoaging skin and action mechanism显示文摘Ultraviolet(UV)-induced photoaging skin has become an urgent issue.The functional foods and cosmetics aiming to improve skin photoaging are developing rapidly,and the demand is gradually increasing year by year.Collagen peptides have been proven to display diverse physiological activities,such as excellent moisture retention activity,hygroscopicity,tyrosinase inhibitory activity and antioxidant activity,which indicates that they have great potential in amelioration of UV-induced photoaging.The main objective of this article is to recap the main mechanisms to improve photoaging skin by collagen peptides and their physiological activities in photo-protection.Furthermore,the extraction and structural characteristics of collagen peptides are overviewed.More importantly,some clinical trials on the beneficial effect on skin of collagen peptides are also discussed.In addition,prospects and challenges of collagen peptides are emphatically elucidated in this review.This article implies that collagen peptides have great potential as an effective ingredient in food and cosmetics industry with a wide application prospect. | Chongyang Li Yu Fu Hongjie Dai Qiang Wang Ruichang Gao Yuhao Zhang | 2022 | Food Science and Human Wellness2022，11，2： | 7 |
| 3 | Peptide fraction from sturgeon muscle by pepsin hydrolysis exerts anti-inflammatory effects in LPS-stimulated RAW264.7 macrophages via MAPK and NF-κB pathways显示文摘Previous studies have suggested that polypeptides extracted from milk, soybean, fish, eggs, and meat possess potential anti-inflammatory effects. To date, few studies have reported the anti-inflammatory function of sturgeon peptides and their underlying mechanisms are unknown. The current study was therefore to determine the anti-inflammatory potential of sturgeon peptides with lipopolysaccharide (LPS)-induced RAW264.7 inflammatory model. Pepsin hydrolysate (PeH) was purified by ultrafiltration and Sephadex G-15 gel filtration chromatography. PeH significantly reduced the inflammatory mediator (NO) and inflammatory cytokines (IL-6, TNF-α and IL-1β) expression in a dose-dependent manner. Moreover, the purified sturgeon peptide (F2) possessed strong antioxidant potential and effectively inhibited DPPH and ABTS free radicals. F2 significantly suppressed the expression of MAPK, IκBα, and NF-κB p65, indicating that F2 exerted anti-inflammatory influence by the inhibition of MAPK and NF-κB pathways. | Ruichang Gao Wanghui Shu Yang Shen Quancai Sun Wengang Jin Dajing Li Ying Li Li Yuan | 2021 | Food Science and Human Wellness2021，10，1： | 6 |
| 4 | Effect of enzymatic fish frame protein hydrolysate on freeze-induced denaturation of myofibrillar protein from bighead carp fish (Aristichthys nobilis ) during frozen storage显示文摘 | 薛勇 Xue Changhu Zhang Yongqin Li Zhaojie Gao Ruichang Gao Xin | 2006 | High Technology Letters2006，12，4： | 2 |
| 5 | Correlation between dominant bacterial community and non-volatile organic compounds during the fermentation of shrimp sauces显示文摘Shrimp sauce,one of the traditional salt-fermented food in China,has a unique flavor that is influenced by the resident microflora.The quality of salt-fermented shrimp sauce was evaluated in this work by determining the total volatile basic nitrogen(TVB-N),the amino acid nitrogen(AAN),organic acid,5’-nucleotide and free amino acids(FAA).Moreover,the dynamics of microbial diversity during processing was investigated by using high-throughput sequencing technology.The results showed that the AAN,TVB-N,organic acid,5’-nucleotide and FAA content were in range of 0.93-1.42 g/100 mL,49.91-236.27 mg/100 mL,6.65-20.68 mg/mL,3.51-6.56 mg/mL and 81.27-102.90 mg/mL.Among the microbial diversity found in the shrimp sauce,Tetragenococcus,Flavobacterium,Polaribacter,Haematospirillum and Staphylococcus were the predominant genera.Correlation analysis indicated that the bacteria Tetragenococcus and Staphylococcus were important in the formation of non-volatile compounds.Tetragenococcus positively correlated with a variety of FAAs;Staphylococcus positively correlated with 5’-nucleotides.The analysis indicated that Tetragenococcus and Staphylococcus were the core genera affecting non-volatile components.These findings indicate the dynamics of the bacterial community and non-volatile components inter-relationships during shrimp sauce fermentation and provide a theoretical basis for improving the fermentation process of shrimp sauce. | Ruichang Gao Huijie Liu Ying Li Hongying Liu Yue Zhou Li Yuan | 2023 | Food Science and Human Wellness2023，12，1： | 2 |
| 6 | Study on the Tripolyphosphatase (TPPase) Property of Bighead Carp (Aristichthys nobilis) Myosin Subfragment-1显示文摘Myosin subfragment-1 was prepared from the myofibrils of bighead carp (Aristichthys nobilis). The myosin subfrag- ment-1 was proved to have the activity of tripolyphosphatase (TPPase) responding to the hydrolysis of sodium tripolyphosphate (STPP). The optimum temperature and pH for the TPPase of myosin subfragment-1 were 30℃ and pH 5.0, and at pH 8.0 the TPPase also showed a high activity. Mg2+ was necessary to TPPase. The TPPase activity of myosin subfragment-1 was activated by Mg2+ under low concentrations, but was inhibited when the concentration was over 17 mmolL-1. The TPPase activity was also affected by KCl. The optimum concentration of KCl for TPPase was 0.3 molL-1 under the condition of 17 mmolL-1 Mg2+. The TPPase activity was significantly inhibited by EDTA-Na2. Reagents such as KBr, KI and KIO3 could inhibit the TPPase effectively. K2Cr2O7 as well as KMnO7 and KNO3 exhibited weak inhibiting effects. The TPPase converted STPP to pyrophosphate (PP) and orthophosphate (Pi) stoichiometrically with a KM of 3.2 mmolL-1. | GAO Ruichang XUE Changhu YUAN Li ZHANG Yongqin XUE Yong SUN Yan FENG Hui | 2007 | Journal of Ocean University of China2007，6，4： | 1 |
| 7 | Effects of protein oxidation, cathepsins, and various freezing temperatures on the quality of superchilled sturgeon fillets显示文摘Many aquatic products have been stored using superchilling technology, but rarely used for the storage of sturgeon fillets. In this study, we investigated the effects of protein oxidation, cathepsin, and various freezing temperatures on the quality of superchilled sturgeon fillets. Sensory evaluation results showed that the sensory attributes of superchilled (−3 °C) sturgeon fillets were acceptable three times longer (18 days) than samples stored at refrigeration temperatures (4 °C). The sarcoplasmic protein, carbonyl, myofibrillar protein, total sulfhydryl content and the surface hydrophobicity were determined using fluorescence spectrophotometry and SDS-PAGE. Results showed that superchilling might protect myofibrillar proteins from oxidation compared to refrigeration temperatures. The activity of the three cathepsins (B, L, and H) in terms of myofibrillar, mitochondria, lysosomes, and sarcoplasm demonstrated that superchilling can inhibit cathepsins activity in sturgeon and protect its muscle structure. Microscopic observations showed that as the temperature decreased, the gap area of the muscle fibers decreased, and the deformation of cross-sectional slices was gradually reduced. In addition, the freezing rate of ice crystals produced during the freezing process influenced the muscle structure, texture, and sensory attributes. Superchilled sturgeon fillets showed good hardness, chewiness, and water retention. In conclusion, superchilling technology shows promise for its ability to extend the shelf life while maintaining the texture and sensory attributes of fresh sturgeon fillets. | Nana Zhao Xianqing Yang Yujin Li Haohao Wu Yiping Chen Ruichang Gao Feng Xiao Fan Bai Jinlin Wang Zunying Liu Xin Gao Yuanhui Zhao | 2022 | Marine Life Science & Technology2022，4，1： | 1 |
| 8 | Determination of the big head carp myofibrillar (Aristichthys nobilis) adenosine triphosphatase activity by ion chromatography显示文摘 | GAO Ruichang XUE Changhu YUAN Li | 2006 | Journal of Chromatography A2006，，1118： | 1 |
| 9 | Purification and char-acterization of pyrophosphatase from bighead carp(Aristichthys nobilis)显示文摘 | GAO Ruichang XUE Changhu YUAN Li | 2008 | LWT-Food Science and Technology2008，41，2： | 1 |
| 10 | Determination of the degree of deacetylation of chitin and chitosan by X-ray powder diffraction显示文摘 | Yongqin Zhang Changhu Xue Yong Xue Ruichang Gao Xiuli Zhang | 2005 | Carbohydrate Research2005，，11： | 1 |
| 11 | Systematic functional analysis and potential application of a serine protease from cold-adapted Planococcus bacterium显示文摘In this study, a gene encoding serine protease(PmSpr288)from cold-adapted bacterium, namely Planococcus maritimus XJ11, was cloned and overexpressed in Escherichia coli BL21(DE3). Bioinformatics analysis revealed that PmSpr288 belongs to serine protease S8 superfamily with a classical catalytic triad comprised by the Asp49, His86 and Ser251. Moreover, PmSpr288 was found to be active over broad alkaline pH and low-moderate temperature, and exhibited wide range of protein substrate specificity. In addition, PmSpr288 was able to hydrolyze the meat proteins actin and myosin, and molecular docking results suggested that the crucial interaction between PmSpr288 and actin/myosin complexes was mainly occupied by hydrogen bonds. The muscle protein hydrolysates of silver carp prepared by PmSpr288 was shown to have antioxidant activity via DPPH radical scavenging assay, which presented an IC_(50) valve of 1.309 mg/mL. In conclusion, these characteristics imply that PmSpr288 has potential biotechnological application prospect for the production of bioactive peptides. | Weijun Leng Xiaoyun Wu Xianghui Qi Hongying Liu Li Yuan Ruichang Gao | 2023 | Food Science and Human Wellness2023，12，5： | 0 |
| 12 | Study on the interaction between β-carotene and gut microflora using an in vitro fermentation model显示文摘β-Carotene,a typical non-oxygenated carotenoid,is the most efficient source of retinol(VA).The low bio-availability ofβ-carotene lead to large accumulation in colon;however,the relationship betweenβ-carotene and gut microflora remains unclear.This study intends to explore the interaction betweenβ-carotene and gut microflora using an in vitro fermentation model.After 24 h fermentation,the degradation rate ofβ-carotene was(64.28±6.23)%,which was 1.46 times that of the group without gut microflora.Meanwhile,the production of VA was nearly 2 times that of the group without gut microflora,indicating that the gut microflora can metabolizeβ-carotene into VA.β-Carotene also influences the production of short-chain fatty acids(SCFAs),the production of total SCFAs in 0.5 mg/mLβ-carotene(BCM)group was(44.00±1.16)mmol/L,which was 2.26 times that of the blank control(BLK)group.Among them,the production of acetic acid in BCM group was(19.06±0.82)mmol/L,which was 2.64 time that of the BLK group.Furthermore,β-carotene significantly affected the structure and composition of gut microflora,increasing the abundance of Roseburia,Parasutterella and Lachnospiraceae,and decreasing the abundance of Dialister,Collinsella and Enterobacter(P<0.05).This study provides a new way to understand howβ-carotene works in human body with gut microflora. | Zhixian Li Zhuqing Dai Enjuan Shi Peng Wan Guijie Chen Zhongyuan Zhang Yayuan Xu Ruichang Gao Xiaoxiong Zeng Dajing Li | 2023 | Food Science and Human Wellness2023，12，4： | 0 |
| 13 | Antibacterial Cellulose Composite Membranes Prepared in Ionic Liquid via Phase Inversion Method显示文摘 | GAOShenghan GAO Ruichang | 2017 | Chemical Research in Chinese Universities2017，33，4： | 0 |
| 14 | Purifi cation and identification of anti-inflammatory peptides from sturgeon (Acipenser schrenckii) cartilage显示文摘Cartilage is a nonedible byproduct with little saleable value.However,previous studies have proposed the possibility of producing peptides from cartilage with immune function modulation potential.The current study aimed to investigate the potential anti-inflammatory activity of peptides derived from sturgeon(Acipenser schrenckii)cartilage in lipopolysaccharide(LPS)-stimulated RAW264.7 macrophages.Five peptide sequences,including four novel peptides,were identified from ethanol-soluble cartilage hydrolysates.Among these five peptides,LTGP,LLLE,LLEL and VGPAGPAGP reduced the production of nitric oxide(NO)and interleukin-6(IL-6)while increasing interleukin-10(IL-10)excretion.Transcriptome analysis suggested the inhibition of activated mitogen-activated protein kinase(MAPK)and interleukin-17(IL-17)signaling pathways after LLEL intervention.MAPK,which is involved in the IL-17 signaling pathway,was further proved to be blocked by downregulating the phosphorylation of p38,extracellular-signal regulated protein kinase(ERK),and c-jun N-terminal kinase(JNK).This novel peptide offers an attractive approach to develop functional foods. | Li Yuan Qian Chu Bei Yang Wei Zhang Quancai Sun Ruichang Gao | 2023 | Food Science and Human Wellness2023，12，6： | 0 |
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