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Ultrasonic-assisted glycosylation with κ-carrageenan on the functional and structural properties of fish gelatin

Ding K, Geng H, Guo W, Sun W, Zhan S, Lou Q, et al.

J Sci Food Agric, 2023 Aug 30;103(11):5322-5331.
PMID: 37016806 DOI: 10.1002/jsfa.12600

BACKGROUND: Fish gelatin (FG) has multifunctional properties similar to mammalian gelatin (MG), and it has been recognized as the optimal alternative to MG. While its poor surface-active and gelling properties significantly limit its application values, glycosylation has been successfully used to increase surface-active properties of FG, but the influence of ultrasonic-associated glycosylation (UAG) on the gelling and structural characteristics of FG is still rarely reported. This article explores UAG (100-200 W, 0.5-1 h) with κ-carrageenan (κC) on the functional properties (emulsifying, gelling and rheological properties) and structural characteristics of FG.
RESULTS: The longer time and higher power of ultrasonics accelerated the glycosylation reaction with an increase in glycosylation degree and browning index values. Compared with original FG, FG-κC mixture and bovine gelatin, UAG-modified FG possessed higher emulsification activity index, emulsion stability index, gel strength, hardness and melting temperature values. Among them, gelatin modified by appropriate ultrasonic conditions (200 W, 0.5 h) had the highest emulsifying and gelling properties. Rheological results showed that UAG contributed to the gelation process of gelatin with advanced gelation time and endowed it with high viscosity. Structural analysis indicated that UAG promoted κC to link with FG by the formation of covalent and hydrogen bonds, restricting more bound and immobilized water in the gels, exhibiting higher gelling properties.
CONCLUSION: This work showed that UAG with κC is a promising method to produce high gelling and emulsifying properties of FG that could replace MG. © 2023 Society of Chemical Industry.
Complex Modification Orders Alleviate the Gelling Weakening Behavior of High Microbial Transglutaminase (MTGase)-Catalyzed Fish Gelatin: Gelling and Structural Analysis

Su K, Sun W, Li Z, Huang T, Lou Q, Zhan S

Foods, 2023 Aug 11;12(16).
PMID: 37628026 DOI: 10.3390/foods12163027

In this paper, the effects of different modification orders of microbial transglutaminase (MTGase) and contents of pectin (0.1-0.5%, w/v) on the gelling and structural properties of fish gelatin (FG) and the modification mechanism were studied. The results showed that the addition of pectin could overcome the phenomenon of high-MTGase-induced lower gelling strength of gelatin gels. At a low pectin content, the modification sequences had non-significant influence on the gelling properties of modified FG, but at a higher pectin content (0.5%, w/v), P0.5%-FG-TG had higher gel strength (751.99 ± 10.9 g) and hardness (14.91 ± 0.33 N) values than those of TG-FG-P0.5% (687.67 ± 20.98 g, 12.18 ± 0.45 N). Rheology analysis showed that the addition of pectin normally improved the gelation points and melting points of FG. The structural results showed that the fluorescence intensity of FG was decreased with the increase in pectin concentration. Fourier transform infrared spectroscopy analysis indicated that the MTGase and pectin complex modifications could influence the secondary structure of FG, but the influenced mechanisms were different. FG was firstly modified by MTGase, and then pectin (P-FG-TG) had the higher gelling and stability properties.
Research advances of advanced glycation end products in milk and dairy products: Formation, determination, control strategy and immunometabolism via gut microbiota

Dong L, Li Y, Chen Q, Liu Y, Qiao Z, Sang S, et al.

Food Chem, 2023 Aug 15;417:135861.
PMID: 36906946 DOI: 10.1016/j.foodchem.2023.135861

Advanced glycosylation end products (AGEs) are a series of complex compounds which generate in the advanced phase of Maillard reaction, which can pose a non-negligible risk to human health. This article systematically encompasses AGEs in milk and dairy products under different processing conditions, influencing factors, inhibition mechanism and levels among the different categories of dairy products. In particular, it describes the effects of various sterilization techniques on the Maillard reaction. Different processing techniques have a significant effect on AGEs content. In addition, it clearly articulates the determination methods of AGEs and even discusses its immunometabolism via gut microbiota. It is observed that the metabolism of AGEs can affect the composition of the gut microbiota, which further has an impact on intestinal function and the gut-brain axis. This research also provides a suggestion for AGEs mitigation strategies, which are beneficial to optimize the dairy production, especially innovative processing technology application.
Gelatin based preservation technologies on the quality of food: a comprehensive review

Ying Q, Zhan S, Yu H, Li J, Jia R, Wei H, et al.

Crit Rev Food Sci Nutr, 2024 Jun 07.
PMID: 38850027 DOI: 10.1080/10408398.2024.2361298

Gelatin has played a great potential in food preservation because of its low price and superior film forming characteristics. This review provides a comprehensive overview of the latest research progress and application of gelatin preservation technologies (film, coating, antifreeze peptide, etc.), discussing their preservation mechanisms and efficiency through the viewpoints of quality and shelf life of animal and aquatic products as well as fruits and vegetables. It showed that bioactive and intelligent gelatin-based films exhibit antibacterial, antioxidant, water resistance and pH responsive properties, making them excellent for food preservation. In addition, pH responsive properties of films also intuitively reflect the freshness of food by color. Similarly, gelatin and its hydrolysate can be widely used in antifreeze peptides to reduce the mass loss of food during freezing and extend the shelf life of frozen food. However, extensive works are still required to extend their commercial application values.
The genomic history and global migration of a windborne pest

Hu QL, Zhuo JC, Fang GQ, Lu JB, Ye YX, Li DT, et al.

Sci Adv, 2024 Apr 26;10(17):eadk3852.
PMID: 38657063 DOI: 10.1126/sciadv.adk3852

Many insect pests, including the brown planthopper (BPH), undergo windborne migration that is challenging to observe and track. It remains controversial about their migration patterns and largely unknown regarding the underlying genetic basis. By analyzing 360 whole genomes from around the globe, we clarify the genetic sources of worldwide BPHs and illuminate a landscape of BPH migration showing that East Asian populations perform closed-circuit journeys between Indochina and the Far East, while populations of Malay Archipelago and South Asia undergo one-way migration to Indochina. We further find round-trip migration accelerates population differentiation, with highly diverged regions enriching in a gene desert chromosome that is simultaneously the speciation hotspot between BPH and related species. This study not only shows the power of applying genomic approaches to demystify the migration in windborne migrants but also enhances our understanding of how seasonal movements affect speciation and evolution in insects.