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Colloidal Particles in Tuna Head Soup: Chemical Localization, Structural Change, and Antioxidant Property
In this work, chemical localization, structural changes, and antioxidant properties of tuna colloidal particles (TCPs) in boiling tuna head soup were examined. The results demonstrated that TCPs might be core–shell colloidal spherical structures. The hydrophobic core consisted of triglycerides and c...
Autores principales: | , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
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Frontiers Media S.A.
2021
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8039311/ https://www.ncbi.nlm.nih.gov/pubmed/33855041 http://dx.doi.org/10.3389/fnut.2021.638390 |
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author | Ma, Chenchen Liu, Pingping Tao, Ningping Wang, Xichang Deng, Shanggui |
author_facet | Ma, Chenchen Liu, Pingping Tao, Ningping Wang, Xichang Deng, Shanggui |
author_sort | Ma, Chenchen |
collection | PubMed |
description | In this work, chemical localization, structural changes, and antioxidant properties of tuna colloidal particles (TCPs) in boiling tuna head soup were examined. The results demonstrated that TCPs might be core–shell colloidal spherical structures. The hydrophobic core consisted of triglycerides and chloride ions. The hydrophilic shell layer consisted of chloride ions, sodium ions, phospholipids, protein, and glycosyl molecules. Coalescence of TCPs occurred during the boiling process, and water may enter the hydrophobic core of TCPs after the boiling time of 60 min. TCPs had excellent antioxidant properties against H(2)O(2)-induced human umbilical vein endothelial cell injury. It might be resulted from that TCPs could decrease cell apoptosis proportion and downregulate mRNA levels of endoplasmic reticulum-bounded chaperone protein glucose-related protein (GRP78), C/EBP homologous protein (CHOP), and activating transcription factor-4 (ATF4). This work can provide useful basic information to understand the colloidal system in foods, especially in soup. In addition, it may also promote the potential high-value-added utilization of aquatic by-products. |
format | Online Article Text |
id | pubmed-8039311 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2021 |
publisher | Frontiers Media S.A. |
record_format | MEDLINE/PubMed |
spelling | pubmed-80393112021-04-13 Colloidal Particles in Tuna Head Soup: Chemical Localization, Structural Change, and Antioxidant Property Ma, Chenchen Liu, Pingping Tao, Ningping Wang, Xichang Deng, Shanggui Front Nutr Nutrition In this work, chemical localization, structural changes, and antioxidant properties of tuna colloidal particles (TCPs) in boiling tuna head soup were examined. The results demonstrated that TCPs might be core–shell colloidal spherical structures. The hydrophobic core consisted of triglycerides and chloride ions. The hydrophilic shell layer consisted of chloride ions, sodium ions, phospholipids, protein, and glycosyl molecules. Coalescence of TCPs occurred during the boiling process, and water may enter the hydrophobic core of TCPs after the boiling time of 60 min. TCPs had excellent antioxidant properties against H(2)O(2)-induced human umbilical vein endothelial cell injury. It might be resulted from that TCPs could decrease cell apoptosis proportion and downregulate mRNA levels of endoplasmic reticulum-bounded chaperone protein glucose-related protein (GRP78), C/EBP homologous protein (CHOP), and activating transcription factor-4 (ATF4). This work can provide useful basic information to understand the colloidal system in foods, especially in soup. In addition, it may also promote the potential high-value-added utilization of aquatic by-products. Frontiers Media S.A. 2021-03-29 /pmc/articles/PMC8039311/ /pubmed/33855041 http://dx.doi.org/10.3389/fnut.2021.638390 Text en Copyright © 2021 Ma, Liu, Tao, Wang and Deng. https://creativecommons.org/licenses/by/4.0/This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms. |
spellingShingle | Nutrition Ma, Chenchen Liu, Pingping Tao, Ningping Wang, Xichang Deng, Shanggui Colloidal Particles in Tuna Head Soup: Chemical Localization, Structural Change, and Antioxidant Property |
title | Colloidal Particles in Tuna Head Soup: Chemical Localization, Structural Change, and Antioxidant Property |
title_full | Colloidal Particles in Tuna Head Soup: Chemical Localization, Structural Change, and Antioxidant Property |
title_fullStr | Colloidal Particles in Tuna Head Soup: Chemical Localization, Structural Change, and Antioxidant Property |
title_full_unstemmed | Colloidal Particles in Tuna Head Soup: Chemical Localization, Structural Change, and Antioxidant Property |
title_short | Colloidal Particles in Tuna Head Soup: Chemical Localization, Structural Change, and Antioxidant Property |
title_sort | colloidal particles in tuna head soup: chemical localization, structural change, and antioxidant property |
topic | Nutrition |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8039311/ https://www.ncbi.nlm.nih.gov/pubmed/33855041 http://dx.doi.org/10.3389/fnut.2021.638390 |
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