Abstract：
:Human milk oligosaccharides (HMOs) are a family of structurally diverse unconjugated glycans that exhibit a wide range of biological activities. In this report, we describe an efficient, Multi-Enzyme One-Pot strategy to produce HMO mimics by the sialylation of galacto-oligosaccharides (GOSs), which are often added to infant formula as an inexpensive alternative to HMOs. In this system, the sialyltransferase donor, cytidine-5'-monophospho-N-acetylneuraminic acid (CMP-Neu5Ac), was generated in situ using a CMP-sialic acid synthetase. The sialylated GOSs were obtained by one-step purification after digesting CMP using the alkaline phosphatase PhoA to cytidine and inorganic phosphate. Although the synthesized α2,3-, α2,6- and α2,3/8-sialyl-GOSs exhibit different sialylation levels and patterns, all of these mixtures can be fermented by Bifidobacterium longum subsp. infantis ATCC 15697 but not by Bifidobacterium adolescentis ATCC 15703. The sialidase NanH2, which is unique to the former strain, hydrolyzed all of the synthesized HMO mimics.
journal_name
Food Chemjournal_title
Food chemistryauthors
Wang Y,Jiang K,Ma H,Zeng W,Wang PG,Yao N,Han W,Cheng J,Wang Wdoi
10.1016/j.foodchem.2015.02.064subject
Has Abstractpub_date
2015-08-15 00:00:00pages
51-6eissn
0308-8146issn
1873-7072pii
S0308-8146(15)00254-Xjournal_volume
181pub_type
杂志文章相关文献
FOOD CHEMISTRY文献大全abstract：:Worldwide, mass spectrometry is widely used to detect and quantify food allergens, especially in complex and processed food products. Yet, the absence of a regulatory framework for the developed methods has led to a lack of harmonization between laboratories. In this study, ten allergens were analyzed in eight food pr...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2018.08.095
更新日期：2019-02-15 00:00:00
abstract：:Anthocyanins are prone to chemical degradation and color fading in the presence of vitamin C. The potential of three amino acids (l-phenylalanine, l-tyrosine, l-tryptophan) and a polypeptide (ε-poly-l-lysine) in prolonging the color stability of purple carrot anthocyanins (0.025%) in model beverages (0.05% l-ascorbic ...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2016.09.087
更新日期：2017-03-01 00:00:00
abstract：:The effect of breakfast intake of fried oils containing natural antioxidants or a synthetic autooxidation inhibitor on the metabolism of essential fatty acids focused on obese individuals. Serum levels of eicosanoids were compared in individuals before and after intake of different breakfasts. Univariate descriptive a...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2012.08.081
更新日期：2013-01-15 00:00:00
abstract：:A novel procedure based on multi-walled carbon nanotubes (MWCNTs)/silica reinforced hollow fibre solid-phase microextraction combined with gas chromatography-mass spectrometry has been developed to analyse trace phthalate acid esters in beverage and alcoholic samples. Because of their excellent adsorption capability t...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2013.06.037
更新日期：2013-12-15 00:00:00
abstract：:Infant formula products are predominantly manufactured using cow milk protein; goat milk also provides a suitable protein source. In this study, we directly compared cow and goat milk protein digestion using pH and enzyme conditions to simulate infant gastric conditions. Generated peptides, identified using liquid chr...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2018.10.065
更新日期：2019-03-15 00:00:00
abstract：:Sweet taste is a cue for calorie-rich food and is innately attractive to animals, including humans. In the context of modern diets, attraction to sweetness presents a significant challenge to human health. Most known sugars and sweeteners bind to the Venus Fly Trap domain of T1R2 subunit of the sweet taste heterodimer...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2020.126286
更新日期：2020-06-15 00:00:00
abstract：:The aim of this research was to quantify essential trace elements (iron, copper, zinc and iodine) and establish their speciation in human milk. Both the element and the species are important in new-born nutrition. Colostrum, and transitional and mature milks (25) were collected from 18 mothers of pre-term or full-term...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2020.126978
更新日期：2020-10-01 00:00:00
abstract：:Sweet bell pepper is a perfect source of flavonoids and carotenoids. Some experiments indicated that fresh organic vegetables contained more of these bioactive compounds in comparison to the conventional ones. It could be expected that pickled organic vegetables also contain more antioxidant compounds. The aim of this...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2018.11.052
更新日期：2019-04-25 00:00:00
abstract：:Magnetic nanoparticles were synthesised to extract Sudan dyes from chilli powders. The adsorbents used were magnetic ferroferric oxide nanoparticles coated with polystyrene. The extraction procedures for Sudan dyes comprised liquid-solid extraction and magnetic solid phase extraction. The conditions were optimised to ...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2019.125144
更新日期：2019-11-30 00:00:00
abstract：:Cucumber fruit were pre-treated with 25μll(-1) nitric oxide (NO) for 12h at 20°C, and then stored at 2±1°C and 95% relative humidity for 15days. Chilling injury index, membrane permeability, lipid peroxidation, superoxide anion (O2(-)) production rate, H2O2 content, activities of superoxide dismutase (SOD), catalase (...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2011.02.011
更新日期：2011-08-01 00:00:00
abstract：:In this work, the identification and distribution of the metabolites from enrofloxacin (ENR) in liver, kidney and muscle tissues from broiler chickens subjected to a pharmacological treatment was studied. In addition, qualitative analyses of changes in the metabolic profile in those tissues after drug administration w...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2014.09.025
更新日期：2015-04-01 00:00:00
abstract：:Alcoholic liver disease (ALD) can be developed by a prolonged or large intake of alcohol in a short period of time. ALD is considered as a leading cause for a liver injury in modern dietary life. This study was aimed to investigate the effects of orally administrated citrus flavonoids (CFs) and their enzymatically mod...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2013.01.044
更新日期：2013-08-15 00:00:00
abstract：:Flakes are an assortment of grain products mainly consumed for breakfast. Most of them are important source of nutrients including minerals. Twenty commercial flakes from different raw materials were included in this study, both gluten (barley, rye, spelt, wheat) and gluten-free (amaranth, buckwheat, corn, quinoa, mil...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2019.125452
更新日期：2020-02-01 00:00:00
abstract：:The antibacterial activities and mechanism of a new P7 were investigated in this study. P7 showed antimicrobial activities against five harmful microorganisms which contaminate and spoil food (MIC=4-32 μM). Flow cytometry and scanning electron microscopy analyses demonstrated that P7 induced pore-formation on the cell...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2014.05.113
更新日期：2015-01-01 00:00:00
abstract：:Population aging has reinforced the need for production of foods with high nutritional value, especially fresh fruits and vegetables. In general, due to their perishable nature, these foods are prone to spoilage by post-harvest microorganisms. For this reason, I aim to discuss in this article the alternative use of en...
journal_title：Food chemistry
pub_type： 信件
doi：10.1016/j.foodchem.2018.11.022
更新日期：2019-03-30 00:00:00
abstract：:By definition, antioxidants are molecules that inhibit the oxidation of other molecules. Therefore, such compounds have very important clinical roles. In this study alginate polymer was depolymerized by heat treatment. The resulting low molecular weight alginates were investigated by UV-visible spectroscopy, Viscometr...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2015.09.091
更新日期：2016-04-01 00:00:00
abstract：:Many studies have dealt with fining treatments, focusing on their impact on phenolic precipitation or sensory properties of the treated wines. Previous articles suggested the presence of soluble complexes with tannins and fining proteins, and probably wine polysaccharides too. However, no study has quantified these po...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2018.11.141
更新日期：2019-05-01 00:00:00
abstract：:The influence of linoleic acid content and tocopherol isomeric composition on the frying performance of high oleic sunflower oil was evaluated during a 14-day restaurant style frying operation. At equal linoleic acid content, no significant difference was observed between high oleic sunflower oil containing only α-toc...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2013.05.061
更新日期：2013-12-01 00:00:00
abstract：:In this paper, we report a simple and rapid solid phase extraction system for the separation/preconcentration and determination of Cd(II), Co(II), Cu(II), Fe(III), Cr(III), Pb(II), and Zn(II) ions by flame atomic absorption spectrometry (FAAS). This method is based upon the retention of metal ions on a column packed w...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2015.10.093
更新日期：2016-04-15 00:00:00
abstract：:Ultra performance liquid chromatography coupled to mass spectrometry was used for the simultaneous separation and determination of reducing monosaccharides (fructose and glucose), a non-reducing disaccharide (sucrose) and oligosaccharides (kestose and nystose) in HILIC mode. The chromatographic separation of all sacch...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2014.12.035
更新日期：2015-06-01 00:00:00
abstract：:This work studies the effects of the substitution of NaCl with KCl and CaCl2 on the physicochemical, mineral and sensory profile of fermented green Spanish-style Manzanilla olives, using an enlarged centroid mixture design. An increasing presence of CaCl2 in the initial brines improved the colour index, L(∗), b(∗) val...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2016.05.093
更新日期：2016-11-15 00:00:00
abstract：:Differences in the taste profile of corn puffed products formulated with refined versus whole grain mix flour were characterized. The perceived bitter intensity was reported to be the main taste difference between the samples. Based on multidimensional sensory-guided fractionation techniques and subsequent identificat...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2018.01.161
更新日期：2018-07-15 00:00:00
abstract：:The chemical profiles and aroma contribution of terpene compounds in Meili grapes and wine were analyzed. Bound terpene compounds were extracted using methanol, purified using Amberlite XAD-2 resin, concentrated in methanol/ethyl acetate, and enzymatically hydrolyzed to release aglycones. Free terpene compounds were i...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2019.01.106
更新日期：2019-06-30 00:00:00
abstract：:Microalgae are good crops to produce natural pigments because of their high growth rates. Tropical zones are better locations than temperate areas for microalgal cultivation because they have longer duration of daylight and more stable temperatures throughout the year, but the high temperatures pose a challenge to mic...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2012.11.133
更新日期：2013-06-15 00:00:00
abstract：:Gastric protein hydrolysis may influence gastric emptying rate and subsequent protein digestibility in the small intestine. This study examined the gastric hydrolysis of dietary protein from raw and roasted almonds in the growing pig as a model for the adult human. The gastric hydrolysis of almond proteins was quantif...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2016.05.085
更新日期：2016-11-15 00:00:00
abstract：:Phytic acid, myo-inositol hexaphosphoric acid, exists in substantial (1-5%) amounts in edible plant seeds. In this study the effects of phytic acid on the Maillard reaction and the formation of acrylamide were investigated. Both phytic acid and phosphate enhanced browning in glucose/β-alanine system, but phytic acid w...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2013.02.107
更新日期：2013-11-01 00:00:00
abstract：:Rosemary essential oil (REO) contains bioactives having antioxidant and antimicrobial properties. This work investigated the effect of REO combined with modified atmosphere packaging conditions (MAP), in our case, aerobic, vacuum or high O2, to extend the shelf life of beef. Beef slices were wrapped in special three-l...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2016.11.054
更新日期：2017-04-15 00:00:00
abstract：:Dextran-containing sourdough has been exploited in breadmaking, obtaining additive-free bread of high quality. Effect of dextran, weak acidification and their association on gluten dough structure, thermal properties and rheology was investigated. Electrophoresis (SDS-PAGE) showed that dextran and acids both lowered t...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2020.127154
更新日期：2020-11-15 00:00:00
abstract：:An accurate method for the analysis of γ-aminobutyric acid (GABA) in rice grain was developed using trimethylsilyl (TMS) derivatization and stable isotope dilution gas chromatography-mass spectrometry. When this method was used with GABA‑d6 as an internal standard (IS), the observed GABA concentration was maintained a...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2018.06.036
更新日期：2018-11-15 00:00:00
abstract：:The influence of cluster-zone leaf removal on Pinot noir vine growth and fruit chemical and volatile composition was investigated in 3 years. Different severities of leaf removal (0%, 50%, 100%) were imposed during the pea-size stage of development from the cluster zone. Results show that cluster-zone leaf removal had...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2014.09.149
更新日期：2015-04-15 00:00:00
