Sea cucumber male gonads are valuable by-products of sea cucumber processing. However, it remains unknown whether sea cucumber male gonads are capable of resisting testicular damage and spermatogenesis disorder. Animal experiments showed that sea cucumber male gonad peptide (SCSP) supplementation can promote the quality of sperm and the integrity of the blood-testis barrier (BTB) and maintain the normal morphological structure of both the testicles and epididymides. In addition, SCSP reduced testicular oxidative stress and decreased serum TNF-alpha and IL-6 levels by 42.27% and 22.60%, respectively. Immunohistochemical staining showed that SCSP facilitated the expression of Bcl-2, ZO-1, and occludin in testes. Correspondingly, SCSP significantly promoted the expression of Bcl-xl, tubulin, beta-catenin, and connexin 43 and decreased the expression of Bax, Bad, Caspase-3, and p-p38 MAPK. The findings of this study suggested that SCSP alleviated testicular damage and spermatogenesis disorder not only by inhibiting inflammation and cell apoptosis but also by promoting the recovery of the BTB structure by restraining the p38 MAPK signaling pathway. The findings provide potential value for exploiting future food in SCSP applications. (c) 2027 The authors. Publishing services by Elsevier B.V. on behalf of KeAi Communications Co., Ltd. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
Spices have been widely used in the food industry and home cooking, which significantly improve the sensory, physical, and chemical properties of food, such as aroma and color, and shelf life. There are more than 150 known natural spices in the world. Although the effects of natural spices on food flavor and quality have been reported in a few cases, the mechanism of action of natural spices is still not deep enough or systematic enough. This review summarizes the classification, characteristics, and functions of spices and discusses their application in aquatic products. The various functional properties of flavors can satisfy the needs of the aquatic products processing industry, such as flavor, deodorization, antimicrobial, and antioxidant. This review provides theoretical support for the comprehensive utilization of natural spices and the quality improvement of aquatic products.
The overconsumption of refined foods endangers human health, while the use of whole grains encounters low digestion and a tough taste or so. To explore new technologies in making full use of whole grain, the effects of alternating current electric field (ACEF) and pulsed electric field (PEF) on the structural, functional, antioxidant and digestive properties of whole mung bean flour (WMBF) were investigated. The ACEF significantly decreased the crystallinity of starch, decreased the beta-sheets and increased the alpha-helices of protein, and promoted the rearrangement of starch and protein molecular chains, thus improving the water solubility index (WSI) and water holding capacity (WHC) of the WMBF (P < 0.05). The PEF significantly reduced the crystallinity of starch, increased the proportion of disordered protein structure, and significantly improved the WSI, WHC, oil holding capacity, and swelling power of WMBF (P < 0.05). In comparison to PEF, the ACEF significantly enhanced the starch and protein digestibility of WMBF. Concurrently, the higher yield of total flavonoids and phenolics released from digesta positively affected DPPH radical, & centerdot;OH, and ABTS cation radical scavenging rates, as well as ferric ion reducing ability. (c) 2027 The authors. Publishing services by Elsevier B.V. on behalf of KeAi Communications Co., Ltd. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
Inspired by biomimetic concepts, this study aimed to screen potential calcium-chelating peptides (CCPs) from embryonic egg white (EEW) using an integrated approach combining separation-purification methods, peptidomics technology, and molecular simulation. Through separation-purification approach and molecular docking, 3 key skeleton CCPs, including MAQRASDLF, VVLRQDLMA, and LAEVSKPHAE, were identified from EEW (EEW-CCPs). These peptides, containing amino acids such as Glu and Arg, demonstrated strong calcium-binding capability. Additionally, using peptidomics combined with molecular docking, 3 vital EEW-CCPs-GRCELAAAMKR, AEVDCSRFPN, and CRPTVQAQST-containing amino acids like Arg and Ser were screened and shown to possess strong calcium chelation properties. This study provides both novel insights and a systematic comprehensive approach for screening active CCPs from food sources. (c) 2027 The authors. Publishing services by Elsevier B.V. on behalf of KeAi Communications Co., Ltd. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
The inherent limited compatibility of starch with other synthetic polymers or natural polymers significantly impedes its utilization efficiency, compromising the mechanical strength and stability of starch-based materials. Introducing emulsifiers to the starch molecule to alter its surface properties is an efficient way to promote its compatibility with various matrices. This study examined the effects of sodium sulfonates with varying alkyl chain lengths, specifically sodium dodecyl sulfate (SDS), sodium hexane sulfonate (SHS), and sodium octadecyl sulfate (SOS), on the structural and surface properties of starch. The underlying interaction mechanisms were investigated through both experimental and simulation methods. Results showed that the short-chain SHS were predisposed and embedded within starch molecules, effectively performing dual roles as emulsifiers and cross-linking agents, while the moderate-chain SDS were likely to act as emulsifiers. However, the long-chain emulsifiers SOS were found to envelop the surfaces of starch aggregates, fostering a degree of cross-linking through hydrophobic interactions, ultimately contributing to an expansion in size. The molecular simulations supported a lower energy requirement, and higher van der Waals interactions were adequate to form the SDS/starch complex system. Once the inclusion complexes were formed, this would change starch's molecular flexibility and complex stability, leading to improved surface properties. (c) 2027 The authors. Publishing services by Elsevier B.V. on behalf of KeAi Communications Co., Ltd. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
