Atherosclerosis is the primary pathological foundation of various cardiovascular and cerebrovascular diseases. Although existing treatment strategies exhibit certain efficacy, they still encounter limitations such as pronounced side effects and a single-target approach. The oceans have nurtured a rich diversity of organisms, and the secondary metabolites they generate possess novel structures, diverse activities, and unique mechanisms of action, offering new prospects for the development of anti-atherosclerotic drugs. This paper reviews advancements related to research on marine-derived active substances that possess anti-atherosclerotic activity, as well as current challenges in research on active substances, with the objective of laying a foundation for the development of anti-atherosclerotic drugs.

In this study, we developed an instant freeze-dried kelp and egg soup cube by optimizing raw material selection, formulation parameters, and freeze-drying conditions, thus establishing an optimal preparation process. Tender kelp exhibited significantly lower fracture property and hardness than mature kelp (p < 0.05) and contained significantly higher levels of key aroma compounds (beta-ionone and geranyl acetone) and lower levels of the key fishy odor compound 1-octen-3-one. Therefore, tender kelp was selected as the preferred raw material. The optimal formulation was determined as: 800 g water, 1.4 g carboxymethylcellulose sodium (CMC-Na), 0.05 g tender kelp powder, 64 g tender kelp, 2.6 g salt, 10 g ginger, 56 g egg, 1.2 g starch, 1.2 g monosodium glutamate (MSG), and 1.6 g scallion. The optimal freeze-drying conditions included a pre-freezing temperature of -20 degrees C, a sublimation temperature of -5 degrees C, and a desorption temperature of 60 degrees C. The resulting soup cubes exhibited excellent sensory quality, good rehydration properties, and high freeze-drying efficiency. These findings provide novel insights and a technical basis for future research and innovation in kelp pre-made dishes.

Oleogels as a fat substitute can fulfill consumers' demand for low-fat, nutritious, and diverse food options. The effects of pH and transglutaminase (TGase) on oleogels using high internal-phase Pickering emulsions based on myofibrillar proteins (MPHIPPEs) from large yellow croaker were investigated. The structural stability of the oleogels based on MPHIPPEs was enhanced from pH 7 to 11. Besides, the secondary structure of MPs in oleogels remained stable at pH 7. Oleogels based on MPHIPPEs at above pH 7 exhibited relatively excellent viscoelastic behavior compared to those on the acid condition. Additionally, the oil leakage rate of oleogels was 1.48% at a TGase activity of 25 U/g with the small oil droplets and favorable thixotropy to form a dense gel network structure. These results could provide a new idea for constructing oleogels using MPHIPPEs to develop a substitute for solid fats in the food industry.

Nannochloropsis gaditana (N. gaditana) is a promising novel food ingredient enriched with eicosapentaenoic acid (EPA), yet its nutritional value, lipid composition, and flavor characteristics haven’t been elucidated systematically. In this study, N. gaditana was characterised with 55.57

This study aimed to investigate the effects of sodium hypochlorite (NaClO) bleaching on the quality of Basa (Pangasius bocourti) fish maw (BFM) and the formation of semicarbazide (SEM). Production of SEM increased (p < 0.05) when NaClO concentration, soaking temperature, or duration were increased. Notably, increasing NaClO solution pH also enhanced SEM formation. Soaking BFM in NaClO with available chlorine concentrations of 500, 700, and 1000 mg/L generated 0.05, 0.07, and 0.09 μg/kg SEM at pH 3 compared to 0.70, 1.19, and 2.34 μg/kg SEM at pH 11, respectively. NaClO improved BFM texture by creating a tight, fibrous structure, but also damaged the secondary structure and α-chains of collagen. Untargeted metabolomics showed that NaClO treatment significantly upregulated lipid metabolism pathways (biosynthesis of unsaturated fatty acids, linoleic acid metabolism, and glycerophospholipid metabolism) and elevated degradation of arginine, proline, and urocanic acid. This was associated with the accumulation of nitrogen-containing precursors in the urea cycle, which then reacted with NaClO, generating substantial SEM. Controlled SEM-generating reactions experiments confirmed that SEM was produced from reaction of urea and NaClO. This study elucidates the mechanism of SEM formation and identifies key factors influencing SEM levels, thereby providing a theoretical foundation for safe processing and quality control of fish maw.

The strong fishy odor of oyster enzymatic hydrolysates (OEHs) severely limits their consumer acceptability. In this study, electrospun nanofiber membranes were prepared using octenylsuccinylated starch and pullulan as raw materials, followed by hydrophobic modification via stearic acid (STA) soaking. With increasing STA soaking time (0-6 h), the as-spun membranes exhibited an increased average thickness (132.16-157.84 μm) and average fiber diameter (131.75-341.39 nm). STA modified nanofiber membranes exhibited significantly improved adsorption capacity for the characteristic off-odor compounds of OEHs (e.g. aldehydes and alkanes). Correlation analysis revealed a significant positive relationship (p < 0.05) between the average thickness/fiber diameter of the nanofiber membranes and their deodorization efficiency toward alkanes and aldehydes. This improvement is attributed to reinforced hydrogen bonding interactions. Moreover, ultra-hydrophobic electrospun nanofiber membranes with water contact angles ranging from 27.72° to 104.11° were successfully prepared. These nanofiber membranes exhibited selective deodorization performance, offering an environmentally-friendly strategy for deodorizing aquatic products and improving their flavor quality.

Takifugu bimaculatus, a pufferfish species farmed in Fujian Province, is known for its non-toxic flesh and collagen- rich skin. We identified a novel collagen-derived matrix metalloproteinase 1 (MMP-1) inhibitory peptide, from T. bimaculatus skin with potent anti-photoaging properties. Using multistage membrane and gel filtration chromatography, we purified low-molecular-weight collagen peptides from T. bimaculatus skin (TBSCH-L). NanoHPLC-MS/MS and virtual molecular docking screening were employed to identify peptides targeting MMP-1. Four anti-photoaging peptide sequences, GDRGFPGE, GPAGPRGA, FPGGPGAK, and RGFPGGDGAA, were identified by assessing the viability of UVB-induced L929 cells. GPAGPRGA (GP8) exhibited the highest MMP-1 inhibitory activity and cellular photoprotection. Surface plasmon resonance confirmed high-affinity binding between MMP-1 and GP8. GP8 significantly reduced intracellular reactive oxygen species (ROS) levels and enhanced superoxide dismutase activity at concentrations of 100-200 mu M in UVB-exposed L929 cells. At 200 mu M, GP8 significantly decreased malondialdehyde content. GP8 also accelerated migration of L929 cells, demonstrating its wound-healing potential, markedly reduced intracellular beta-galactosidase levels, and downregulated phosphorylation levels of extracellular signal-regulated kinases, c-Jun N-terminal kinases, p38 proteins, and cJun protein expression within the MAPK/AP-1 signaling pathway, thereby lowering MMP expression in L929 cells. Exposure of zebrafish to 25-100 mu M GP8 effectively mitigated UVB-induced damage, restoring up to 31.2 % of caudal fin integrity, while significantly reducing ROS levels, lipid peroxidation, and cellular apoptosis. GP8, a novel marine-derived anti-photoaging peptide, holds promise for applications in cosmetic and functional food sectors.

Frozen aquatic products quality degrades primarily due to ice crystal formation. This study developed a composite cryoprotectant (CC) consisting of marine Sargassum fusiforme polysaccharide (SFP) for frozen large yellow croaker fillets. The optimal formulation of CC was 1 % SFP, 0.125 % tea polyphenols, and 2.25 % food-grade phosphate. The fillets treated with CC and stored at -18 °C for 80 days showed higher salt-soluble protein content, Ca2+-ATPase activity, total sulfhydryl content, apparent viscosity, and a more intact microstructure compared to control group. TCA-soluble peptides and thiobarbituric acid value were lower, indicating improved myofibrillar protein stability and overall fillet quality. The treatment enhanced water retention and distribution characteristics, demonstrating the high cryoprotection efficiency of the SFP-based CC. This novel cryoprotectant shows effects comparable to, or even exceeding, commercial cryoprotectant in mitigating ice crystal-induced damage, making it a promising solution for frozen aquatic products storage.

BACKGROUND:Recent research has increasingly focused on Pickering emulsion systems owing to their reduced environmental impact compared to traditional stabilization methods. However, whether abalone oligopeptides (AO) combined with xanthan gum (XG) can stabilize Pickering emulsions is still unclear. Therefore, Pickering emulsions prepared by abalone oligopeptide-xanthan gum complexes (AXPEs) at different XG concentrations were prepared. RESULTS:The absolute value of zeta potential of AXPEs showed a positive correlation with XG concentrations. This positive correlation could be attributed to the characteristics of XG as an anionic polyelectrolyte, with a zeta potential of 36.67 ± 1.85 mV and the average size of 64.63 ± 1.10 μm at the XG concentration of 4% (w/v), respectively. The size of AXPEs decreased with the increase in XG concentrations. CONCLUSION:AXPEs could be stable at the XG concentration of 4% (w/v). This study could broaden the application of marine oligopeptides as stabilizers for Pickering emulsions in the food industry. © 2025 Society of Chemical Industry.

Exploring the emulsification of myofibrillar protein (MP) from large yellow croaker (Larimichthys crocea) could meet the demand for high-value development and utilization of fish proteins. Therefore, MPs as the emulsifier to form stable high internal-phase Pickering emulsions (HIPPEs) with the addition of glycerol and the effects of different glycerol addition ratios of HIPPEs were investigated. HIPPEs could be constructed by MPs with the glycerol addition at a ratio of 15 %-30 % (v/v) compared to those without the addition of glycerol. With the increase in glycerol ratios, the absolute value of Zeta potential increased and reached 22.57 +/- 0.29 mV at the glycerol ratio of 30 %. All the HIPPEs stabilized by MPs with the addition of glycerol possessed storage stability. Besides, the centrifugal stability constant (Ke), backscattered light intensity and reflected light stability index confirmed that the addition of glycerol was beneficial for the formation of stable HIPPEs prepared by MPs. Additionally, HIPPEs stabilized by MPs with the addition of glycerol possessed small emulsion droplets and viscoelastic behavior. These findings could be helpful for the development and utilization of MPs of large yellow croaker in the food industry.

This study analyzed the basic nutritional components and amino acid, fatty acid, and mineral composition of hybrid abalone Haliotis discus hannai ♀ × H. fulgens ♂ adductor (AM), transition (TM), and skirt (SM) muscles. The taste characteristics of the muscles were measured via electronic tongue, and the volatile compounds were identified by headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) analysis. Compared to SM, AM and TM exhibited relatively similar basic nutritional compositions. Although SM exhibited the highest moisture content (84.67%), its protein content (only 11.83%) and total carbohydrate content (only 0.19%) were significantly lower than those of AM (20.42% and 4.14%) and TM (19.10% and 4.48%). The ash and fat contents were similar across the three muscle parts. The amino acid composition was consistent across three parts, and AM showed the highest total amino acid content, ratio of essential amino acids, and essential amino acid index. All three muscle parts were rich in polyunsaturated fatty acids, but the content was higher in AM and TM than in SM. The mineral elements were rich in variety, with high K, P, Mg, and Zn contents. Bitterness intensities were lower and umami and richness intensities were higher in AM and TM than in SM. The contents of volatile compounds related to fishy odor were higher in TM and SM than in AM. The results provided a scientific basis for the intensive processing and comprehensive utilization of Haliotis discus hannai ♀ × H. fulgens ♂.

Emulsions could be utilized to improve surimi gels. How myosin-kappa carrageenan (kappa C) Pickering emulsions to affect the quality of bighead carp surimi is still unclear. The particle distribution of myosin-kappa C Pickering emulsion was characterized as uniform and stable through particle size potential and microstructure observations. The impact of oil substitution rate on the gel quality of bighead carp ( Aristichthys nobilis) surimi was investigated by incorporating substitution oil into the surimi. The results indicated that the gel strength and hardness of bighead carp surimi increased significantly with higher oil substitution rates. When the myosin-kappa C Pickering emulsion completely replaced the oil, the gel hardness of surimi reached its highest level, and the L* value and whiteness significantly increased (P < 0.05). Additionally, the water-holding capacity (WHC) of the surimi gel improved with increasing oil substitution rates. Myosin-kappa C Pickering emulsions were evenly distributed within the gel matrix as small oil droplets, filling the pores of the surimi and effectively enhancing the gel network structure. Sensory evaluation and gas phase ion migration spectrometry demonstrated that the myosin kappa C Pickering emulsion improved sensory properties and reduced undesirable flavors when it completely replaced the oil. These results suggest that myosin-kappa C Pickering emulsion is beneficial for enhancing the properties and flavor of surimi gels.

Skin sensitivity is increasingly prevalent, necessitating new therapeutic agents. This study screened multifunctional peptides from Takifugu fasciatus skin for transient receptor potential vanilloid 1 (TRPV1)-inhibitory and anti-inflammatory activities and investigated their mechanisms in alleviating sensitive skin (SS). A low-molecular-weight hydrolysate was prepared through enzymatic hydrolysis of T. fasciatus skin, followed by ultrafiltration, with subsequent peptide identification performed using nano-HPLC-MS/MS and molecular docking-based virtual screening. Among 20 TRPV1-antagonistic peptides (TFTIPs), QFF (T10), LDIF (T14), and FFR (T18) exhibited potent anti-inflammatory effects in (lipopolysaccharide) LPS-induced RAW 264.7 macrophages. T14 showed the strongest TRPV1 inhibition; T14 (200 μM) inhibited Ca2⁺ in capsaicin-stimulated HaCaT cells by 73.1% and showed stable binding in molecular docking, warranting further analysis. Mechanistic studies revealed that T14 suppressed NF-κB signaling by downregulating p65 protein expression, thereby reducing pro-inflammatory cytokine secretion (G-CSF, GM-CSF, ICAM-1, IL-6, TNF-α) in RAW 264.7 cells. Additionally, T14 (400 μM) inhibited ET-1 in LPS-stimulated endothelial cells by 75.0%; ICAM-1 reached 49.0%. Network pharmacology predicted STAT3, MAPK3, SPHK1, and CTSB as key targets mediating T14’s effects. These study findings suggest that T14 may be a promising candidate for skincare applications targeting SS.

This study investigated the effect of the water content of large yellow croaker fillets on their quality characteristics after roasting. The large yellow croaker fillets were randomly divided into groups, namely, the fresh group (BMC-77), the 3% salt-cured group (BMC-70), and groups cured with 3% salt followed by hot air drying to obtain different moisture contents (BMC-65, BMC-60, and BMC-55). Then, the fillets were roasted at 220 °C for 20 min. There were four replicates for each group. Various indicators, including color, texture, thiobarbituric acid-reactive substance (TBARS) content, total volatile basic nitrogen (TVB-N) content, water distribution, volatile components, and myofibrillar proteins were determined, and a sensory evaluation was carried out. The results showed that as the water content decreased, the lightness (L*) of the roasted fillets significantly decreased (p < 0.05), while the redness (a*) and yellowness (b*) increased. The hardness, shear force, TBARS, and TVB-N values all increased significantly (p < 0.05). The proportion of immobile water decreased, while the proportions of tightly bound water, free water, and loosely bound water increased. The electronic nose, electronic tongue, and GC-MS analyses revealed that there were significant differences in odor, taste, and volatile components among fillets with different water contents. A comprehensive analysis of all the indicators demonstrated that the fillets with an initial water content of 65% (BMC-65) achieved the best sensory qualities after roasting in terms of taste and flavor. An appropriate reduction in the initial water content helped to improve the texture and appearance of the fillets while delaying the degradation of proteins and lipids. This study provides a theoretical foundation for optimizing the roasting process of large yellow croaker fillets. Future research could explore the synergistic effects of the roasting conditions and water content to achieve more accurate quality control.

In this study, we aimed to explore the hypoglycemic effects of a hydrolysate on Takifugu bimaculatus skin (TBSH). The effect of the dipeptidyl peptidase-IV (DPP-IV) inhibitory activities from different TBSH fractions was investigated on basic indexes, gut hormones, blood lipid indexes, viscera, and the gut microbiota and its metabolites in rats with type 2 diabetes mellitus (T2DM). The results showed that the <1 kDa peptide fraction from TBSH (TBP) exhibited a more potent DPP-IV inhibitory effect (IC50 = 0.45 ± 0.01 mg/mL). T2DM rats were induced with streptozocin, followed by the administration of TBP. The 200 mg/kg TBP mitigated weight loss, lowered fasting blood glucose levels, and increased insulin secretion by 20.47%, 25.23%, and 34.55%, respectively, rectified irregular hormonal fluctuations, lipid metabolism, and tissue injuries, and effectively remedied gut microbiota imbalance. In conclusion, TBP exerts a hypoglycemic effect in rats with T2DM. This study offers the potential to develop nutritional supplements to treat T2DM and further promote the high-value utilization of processing byproducts from T. bimaculatus. It will provide information for developing nutritional supplements to treat T2DM and further promote the high-value utilization of processing byproducts from T. bimaculatus.

BACKGROUND: Hairtail (Trichiurus haumela) surimi exhibits poor gelation properties and a dark gray appearance, which hinder its utilization in high-quality surimi gel products. The effect of Pickering emulsions stabilized by myofibrillar proteins (MPE) on the gel properties of hairtail surimi has been unclear. In particular, the impact of MPE under NaCl and KCl treatments on the quality of hairtail surimi gels requires further elucidation. RESULTS: Pickering emulsions stabilized by myofibrillar proteins and treated with NaCl or KCl (Na-MPE, K-MPE) were added to hairtail surimi in amounts of 10-70 g kg(-1). The addition of 50 g kg(-1) Na-MPE and K-MPE improved the gel strength, textural properties, whiteness, and water-holding capacity (WHC) of hairtail surimi. The relative content of beta-turn and beta-sheet in the surimi gels increased and the relative content of random coils and alpha-helix decreased with the addition of oil. The addition of Na-MPE and K-MPE did not affect the secondary structure of surimi gels but stimulated the gelation of hairtail surimi gels. Hairtail surimi containing K-MPE demonstrated similar performance in terms of hardness, microstructure, and WHC compared with the addition of Na-MPE. CONCLUSION: The quality of hairtail surimi gels can be improved by the addition of Na-MPE or K-MPE. The K-MPE proved to be an effective option for enhancing the properties of hairtail surimi gels at 50 g kg(-1) to replace Na-MPE. (c) 2024 Society of Chemical Industry.

Protamine is a cationic peptide derived from fish sperm and has several important functional properties: antibacterial properties, acting as a carrier for injectable insulin and as a heparin antagonist, combatting fatigue, etc. Thus, it has been widely used in medicinal applications and food products. Cultured Takifugu flavidus is a type of pufferfish with a delicious taste that is popular in China, and its production is increasing significantly. Therefore, protamine was extracted via acid extraction from the sperm of Takifugu flavidus and further isolated and purified via sephadex gel chromatography, ion exchange chromatography, and desalination chromatography. Furthermore, the physicochemical properties of protamine were investigated. The results showed that the sperm of the cultured T. flavidus were non-toxic, and the extracted and purified protamine had high contents of arginine (36.90%) and lysine (27.02%), respectively. The secondary structure of protamine was mainly β-folded and irregularly curled. Additionally, protamine exhibited high thermal stability with a denaturation temperature of 176 °C. This study would provide a theoretical basis for the structural analysis, bioactivity, and resource development of pufferfish protamine and help to promote the development of the pufferfish industry.

This study investigated the grafting chlorogenic acid (CA) onto myosin, utilizing various techniques including conventional method, ultrasound, microwave, and combination of ultrasound and microwave (UM). The grafting efficiency was as follows: conventional method < microwave < ultrasound < UM. The UM technique manifested the highest CA-binding capacity (80.26 μmol/g myosin) through covalent bonding, and a much shorter time was required for conjugation than conventional method. The conjugation of polyphenol significantly increased the solubility of myosin with reduced aggregation behavior, which was accompanied by structural alterations from ordered structures (α-helix and β-sheet) to disordered forms. The emulsion stabilized by UM-myosin-CA conjugate exhibited the most homogeneous microstructure with favorable creaming stability. Moreover, the resulting emulsion presented strong oxidation resistance and storage stability. These results illustrate the promising potential of employing CA-grafted myosin, especially when processed using the UM technique, in the development of highly efficient emulsifiers.

The Nrf2/ARE pathway is considered the most important endogenous antioxidant signaling pathway in mammals, playing a crucial role in defending against external damage. This study investigated the functional characteristics of Nrf2 in the abalone, Haliotis discus hannai. The full-length cDNA sequence of the HdhNrf2 gene was cloned using rapid amplification of cDNA ends (RACE) technology and consists of 4568 base pairs encoding a protein of 694 amino acids. The predicted theoretical molecular weight was 77 kDa, with an isoelectric point of 4.72. Multiple sequence alignment analysis revealed the relative conservation of the HdhNrf2 amino acid sequence in H. discus hannai. The tissue expression pattern of the HdhNrf2 gene was analyzed using real-time fluorescence quantitative PCR, which showed the highest expression in the gills, followed by hemocytes, with the lowest levels in the foot and mantle. The inducible expression of HdhNrf2 and antioxidant genes in abalone under H2O2 stress was investigated at various time points. Furthermore, an expression vector, pET-28a(+)-rHdhNrf2, was constructed, and the recombinant protein rHdhNrf2 was obtained through induced expression and purification. These findings indicated that HdhNrf2 plays a crucial role in the defense of abalones against oxidative stress.

This study aimed to examine the effects of different cooking durations on the nutrient composition and flavor profile of cultured Takifugu Flavidus head soup (CTHS)1. The dynamic changes of key nutrients and volatile organic compounds (VOCs) in CTHS during a 180-min cooking process were meticulously tracked using chemical analysis and headspace-solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS). The results revealed a continuous increase in the content of proteins, lipids, sugars, amino acids (AAs), and fatty acids (FAs) in CTHS with extended cooking time, while the diversity and concentration of VOCs fluctuated. The unique flavor of CTHS was primarily attributed to the presence of key aldehyde compounds, such as (E,Z)-2,4-decadienal, (E,E)-2,4-decadienal, and decanal, with their levels declining after 120 min. Correlation analysis and principal component analysis (PCA) revealed a strong correlation between nutrients and VOCs. The increased levels of AAs and FAs exacerbated FA oxidation and Maillard reactions, thereby promoting the formation of key VOCs, especially after 90 min. In summary, controlling cooking duration is essential to establish a balance between nutrition and flavor in traditional cooking methods; the optimal quality CTHS can be achieved by cooking for 120 min. This study provided critical insights for enhancing the culinary quality and health benefits of traditional soups, while offering a scientific reference for gastronomy enthusiasts and the food industry.