Bass and also ShellfishDerived AntiInflammatory Proteins Goods Qualities and Mechanisms

vannamei. This study aimed to investigate preservative effects of ethyl lauroyl arginate hydrochloride (LAE) on microbiota, quality, and physiochemical changes of container-cultured largemouth bass fillets stored at 4 °C. The results showed LAE treatment was effective in reducing bacterial growth and attenuating physiochemical changes (flesh color, trichloroacetic acid (TCA)-soluble peptides, total volatile basic nitrogen (TVB-N), ammonia concentration, and biogenic amines) of bass fillets, while had relatively weak effect on the degradation of ATP-related compounds. As a result, LAE treatment retarded the deterioration of sensory attributes, and thus prolonged the shelf-life of largemouth bass fillets for 4 days. In addition, LAE treatment decreased the relative abundance of Pseudomonas in bass fillets, and thus changed the microbial composition. Moreover, correlation analysis between physiochemical changes and bacterial genera showed that Pseudomonas was well correlated with TCA-soluble peptides, TVB-N, ammonia, putrescine and histamine, while Aeromonas tended to have strong potentials in producing ammonia and cadaverine. Freeze-thaw cycles (FTC) pretreatment was employed before the vacuum freeze-drying of garlic slices, aimed at improving the drying process and the quality of the end product. Cell viability, water status, internal structure, flavor, chemical composition and thermogravimetric of garlic samples were evaluated. The results indicated that FTC pretreatment reduced the drying time (22.22%-33.33%) and the energy consumption (14.25%-15.50%), owing to the water loss, the increase in free water, and the formation of porous structures. The FTC pretreatment improved thermal stability, flavor and chemical composition content of dried products. The antioxidant activity of polysaccharides extracted from FTC pretreated dried products was higher than that of the unpretreated dried product due to the reduction in polysaccharide molecular weight. This research could pave a route for future production of dried garlic slices having good quality by using the FTC pretreatment, with lower energy consumption and shorter drying time. The major objective of this study was to establish a monoclonal antibody (mAb)-based sandwich enzyme-linked immunosorbent assay (ELISA) for the quantification of porcine hemoglobin (PHb) in raw meat products. Before assay development, two mAbs immunoreactive to PHb β subunit with different epitopes were characterized. The optimized immunoassay was specific to PHb and had a wide PHb working range from 15.6 µg/mL to 3,000 µg/mL and high reproducibility with low coefficient of variations (CV  less then  20%). Through this assay, the estimated PHb residuals in pork loin and shoulder meats were 0.4 mg/g and 1.1 mg/g, respectively. In addition, this immunoassay could effectively quantify PHb in laboratory-spiked meats (pork loin, pork shoulder, and turkey breast) with acceptable recovery. Overall, this is the first mAb-based sandwich ELISA that is suitable for the government, food industry, and third-party authority to monitor PHb residuals or porcine blood adulteration in raw pork and pork-free meat products. Ceramides (Cer) and cerebrosides are important sphingolipids (SL) involved in many biological processes. Herein, the SL content of yellow lupin seeds (Lupinus luteus) was determined by liquid-liquid extraction, mild alkaline hydrolysis (1 h at 37 °C) and reversed-phase liquid chromatography with negative electrospray ionization coupled to either an orbital-trap (Fourier-transformed, FT) or linear ion-trap (LIT) mass spectrometry (RPLC-ESI/MS). The chemical identity of SL including the sugar residues and sphingoid backbone (SB) was inferred by collision-induced dissociation multiple-stage mass spectrometry (MSn, n = 2,3). Up to 52 Cer and 47 cerebrosides were successfully recognized and quantified in sample extracts of L. luteus seeds also counting isobaric species. As reported for other vegetables, a hydroxylated SB was observed whereby the N-acyl chains showed a high occurrence of very-long-chain moieties; phytosphingosine and 4-hydroxy-8-sphingenine were the predominant SB paired mainly with oleic acid (C181), hydroxylated behenic acid (C220;1) and hydroxylated lignoceric acid (C240;1). Fluorescence techniques and circular dichroism (CD) were utilized to investigate the interactions of a typical gallotannin 1,2,3,4,6-penta-O-galloyl-β-D-glucopyranose (PGG) and two simple phenolic compounds ellagic acid (EA) and gallic acid (GA) with bovine serum albumin (BSA). Fluorescence experiments showed that PGG and EA could strongly interact with BSA. The binding constants showed a pH-dependent binding of phenolic acids by BSA. The CD spectra revealed that GA, EA and PGG has slight effect on the secondary structure of BSA at the low concentration (50 μM). However, obvious alterations of the secondary structure of BSA were observed at high concentrations (from 100 μM to 500 μM). The interaction of GA, EA and PGG at high concentrations with BSA caused an unfolding of the secondary structure of BSA. PGG has a greater impact on the secondary structure of BSA when compared with small molecule compounds GA and EA. Flavones are important bioactive flavonoids in cereal grains, but are poorly characterized. This study investigated rye flavone profile as influenced by phenotype (grain color), sourdough fermentation, and subsequent heat processing. Twelve rye varieties belonging to 4 phenotypes were characterized using UPLC-tandem quadrupole MS before and after fermentation and baking. Antioxidant properties were also assessed. Rye flavones (range 57-137 μg/g) were dominated by O-glycosides (50-68%), present as derivatives of tricin (exclusively O-glycosides), chrysoeriol (O-/C-glycosides), and apigenin (exclusively C-glycosides). MDV3100 Phenotype did not influence flavone content. Fermentation partially hydrolyzed O-glycosides to their aglycones, but did not affect C-glycosides. Extractable phenols and antioxidants increased 1.9-3.6X after 96-h fermentation; baking further increased these components by 36-96% in fermented samples, likely via enhanced cell wall disruption. The high proportion of flavone-O-glycosides in rye is of interest due to their known higher bioavailability relative to typical cereal grain C-glycosides.