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- Cao, Hongwei, et al.
(författare)
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Mechanistic insights into the changes of enzyme activity in food processing under microwave irradiation
- 2023
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Ingår i: Comprehensive Reviews in Food Science and Food Safety. - : John Wiley & Sons. - 1541-4337. ; 22:3, s. 2465-2487
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Forskningsöversikt (refereegranskat)abstract
- Microwave (MW) and enzyme catalysis are two emerging processing tools in the field of food industry. Recently, MW has been widely utilized as a novel type of green and safe heating energy. However, the effect of MW irradiation on enzyme activity is not described clearly. The intrinsic mechanisms behind enzyme activation and inactivation remain obscure. To apply better MW to the field of enzyme catalysis, it is essential to gain insights into the mechanism of MW action on enzyme activity. This review summarizes the changes in various enzyme activity during food processing, especially under MW irradiation. The intrinsic mechanism of thermal and nonthermal effects of MW irradiation was analyzed from the perspective of enzyme reaction kinetics and spatial structure. MW irradiation temperature is a vital parameter affecting the catalytic activity of enzymes. Activation of the enzyme activity is achieved even at high MW power when the enzyme is operating at its optimum temperature. However, when the temperature exceeds the optimum temperature, the enzyme activity is inhibited. In addition to MW dielectric heating effect, nonthermal MW effects also alter the microenvironment of reactive system. Taken together, enzyme activity is influenced by both thermal and nonthermal MW effects.
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| 3. |
- Wu, Di, et al.
(författare)
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Biological and conventional food processing modifications on food proteins : Structure, functionality, and bioactivity
- 2020
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Ingår i: Biotechnology Advances. - : Elsevier BV. - 0734-9750 .- 1873-1899. ; 40
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Forskningsöversikt (refereegranskat)abstract
- Food proteins are important nutrients for human health and thus make significant contributions to the unique functions of different foods. The modification of proteins through physical and biological processing could improve the functional and nutritional properties of food products; these changes can be attributed to modifications in particle size, solubility, emulsion stability, secondary structure, as well as the bioactivities of the proteins. Physical processing treatments might promote physical phenomena, such as combined friction, collision, shear forces, turbulence, and cavitation of particles, and lead to changes in the particle sizes of proteins. The objective of this review is to illustrate the effect of physical and biological processing on the structure, and physical and chemical properties of food-derived proteins and provide insights into the mechanism underlying structural changes. Many studies have suggested that physical and biological processes, such as ultrasound treatment, high pressure homogenization, ball mill treatment, and enzymatic hydrolysis could affect the structure, physical properties, and chemical properties of food-derived proteins. Some important applications of food-derived proteins are also discussed based on the relationships between their physical, chemical, and functional properties. Perspectives from fundamental or practical research are also brought in to provide a complete picture of the currently available relevant data.
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| 4. |
- Yeung, Andy Wai Kan, et al.
(författare)
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Dietary natural products and their potential to influence health and disease including animal model studies
- 2018
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Ingår i: Animal Science Papers and Reports. - : POLSKA AKAD NAUK, INST GENETYKI I HODOWLI ZWIERZAT. - 0860-4037. ; 36:4, s. 345-358
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Forskningsöversikt (refereegranskat)abstract
- Although biological and pharmacological effects of dietary natural products have been intensively studied, there has been no bibliometric analysis performed on this research field up to now. The current study has aimed to identify and analyze the manuscripts on dietary natural products and their potential to influence health and disease including studies using animal models. Data, including words from titles and abstracts, publication and citation data, have been extracted from Web of Science database and analyzed by the VOSviewer software. Our search has yielded 1,014 manuscripts. The ratio of original articles to reviews was identified to be 1.5:1. Over half of the manuscripts have been published since 2010. The manuscripts have been contributed by 4,301 authors from 1,445 organizations in 76 countries/territories and published in 499 journals. The results from the current study point out that scientific research focusing on the potential of dietary natural products to affect health and disease status (including animal model studies) is expanding, and suggests an increasing significance of this scientific area. With the progressive development and improvement of animal studies, it should be expected that animal models of different human diseases (especially civilization ones) would be an integral part of the research for the evaluation of pharmaceuticals originated from dietary natural products like plants or plant materials. Moreover, natural products can also be fed to animals to improve the quality of animal products, with numerous resulting functional effects.
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| 5. |
- Yeung, Andy Wai Kan, et al.
(författare)
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Resveratrol, a popular dietary supplement for human and animal health : Quantitative research literature analysis - a review
- 2019
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Ingår i: Animal Science Papers and Reports. - : POLSKA AKAD NAUK, INST GENETYKI I HODOWLI ZWIERZAT. - 0860-4037. ; 37:2, s. 103-118
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Forskningsöversikt (refereegranskat)abstract
- Resveratrol is a stilbene-type bioactive molecule with a broad spectrum of reported biological effects. In this sense, the current work provides a comprehensive literature analysis on resveratrol, representing a highly-researched commercially available dietary ingredient. Bibliometric data were identified by means of the search string TOPIC=("resveratrol*") and analyzed with the VOSviewer software, which yielded 17,561 publications extracted from the Web of Science Core Collection electronic database. 'I'he ratio of original articles to reviews was 9.5:1. More than half of the overall manuscripts have been published since 2013. Major contributing countries were USA, China, Italy, South Korea, and Spain. Most of the publications appeared in journals specialized in biochemistry and molecular biology, pharmacology and pharmacy, food science technology, cell biology, or oncology. The phytochemicals or phytochemical classes that were frequently mentioned in the keywords of analyzed publications included, in descending order: resveratrol, trans-resveratrol, polyphenols, flavonoids, quercetin, stilbenes, curcumin, piceatannol, cis-resveratrol, and anthocyanins.
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