Journal Articles
Permanent URI for this collectionhttps://mro.massey.ac.nz/handle/10179/7915
Browse
11 results
Search Results
Item Digestion of food proteins: the role of pepsin.(Taylor and Francis Group, 2025-01-21) Yang M; Yang Z; Everett DW; Gilbert EP; Singh H; Ye AThe nutritive value of a protein is determined not only by its amino acid composition, but also by its digestibility in the gastrointestinal tract. The interaction between proteins and pepsin in the gastric stage is the first step and plays an important role in protein hydrolysis. Moreover, it affects the amino acid release rates and the allergenicity of the proteins. The interaction between pepsin and proteins from different food sources is highly dependent on the protein species, composition, processing treatment, and the presence of other food components. Coagulation of milk proteins under gastric conditions to form a coagulum is a unique behavior that affects gastric emptying and further hydrolysis of proteins. The processing treatment of proteins, either from milk or other sources, may change their structure, interactions with pepsin, and allergenicity. For example, the heat treatment of milk proteins results in the formation of a looser curd in the gastric phase and facilitates protein digestion by pepsin. Heated meat proteins undergo denaturation and conformational changes that enhance the rate of pepsin digestion. This review provides new ideas for the design of food products containing high protein concentrations that optimize nutrition while facilitating low allergenicity for consumers.Item Probing structural modification of milk proteins in the presence of pepsin and/or acid using small- and ultra-small-angle neutron scattering(Elsevier Ltd, 2025-02) Yang M; Ye A; Yang Z; Everett DW; de Campo L; Singh H; Gilbert EPAcid- and pepsin-induced milk protein coagulation plays a crucial role in the gastric digestion of milk. Real-time structural evolution at a nano- (e.g. colloidal calcium phosphate (CCP) and micelle) and micro- (gel network) level of unheated and heated (85 °C for 30 min) bovine milk was examined under acidic conditions and at low and high concentrations of pepsin using ultra-small- and small-angle neutron scattering (USANS and SANS), small-amplitude oscillatory rheometry and confocal scanning laser microscopy. Milk was treated with glucono-δ-lactone (GDL), pepsin or a combination of GDL and pepsin to induce coagulation. Heat-treated milk showed a faster increase in elastic storage modulus (G′) and scattering intensity (USANS and SANS) compared with unheated milk when coagulated with GDL or the combination of GDL and pepsin. At pH 6.3, heat treatment retarded pepsin (1.10 U/mL)-induced milk coagulation, with slower increases in G′ and scattering intensity. At a high concentration of pepsin (2000 U/mL) that mimics the concentration found in the stomach, general proteolysis followed coagulation. Heat treatment retarded coagulation but accelerated curd proteolysis. This study demonstrates how time-resolved USANS and SANS can be used to investigate the structural evolution of protein coagulation and degradation under gastric environment conditions at nano- and micro-metre length scales.Item Soil Microbial Community Composition and Diversity Are Insusceptible to Nitrogen Addition in a Semi-Arid Grassland in Northwestern China(MDPI (Basel, Switzerland), 2023-10-11) Tuo H; Li M; Ghanizadeh H; Huang J; Yang M; Wang Z; Wang Y; Tian H; Ye F; Li W; Monokrousos NHuman-caused nitrogen (N) deposition is a global environmental issue that can change community composition, functions, and ecosystem services. N deposition affects plants, soil, and microorganisms regionally and is linked to ecosystem, soil, and climate factors. We examined the effects of six N addition levels (0, 2.34 g, 4.67, 9.34,18.68, and 37.35 g N m−2 yr−1) on aboveground vegetation, surface soil properties, and microbial community. Alterations in microbial communities in response to N addition were monitored using 16S rRNA (16S ribosomal ribonucleic acid, where S donates a sedimentation coefficient) and ITS (internal transcribed spacer) regions for bacterial and fungal communities, respectively. N addition positively affected aboveground vegetation traits, such as biomass and community weighted mean of leaf nitrogen. N addition also limited phosphorus (P) availability and altered the microbial community assembly process from random processes to deterministic processes. The microbial community diversity and composition, however, were not sensitive to N addition. Partial least squares structural equation models showed that the composition of bacterial communities was mainly driven by the composition of plant communities and total nitrogen, while the composition of fungal communities was driven by soil pH and community weighted mean of leaf nitrogen. Taken together, the results of this research improved our understanding of the response of grassland ecosystems to N deposition and provided a theoretical basis for grassland utilization and management under N deposition.Item Investigation on in-situ deoxygenation performance of bio-oil model compound guaiacol over Ce-Fe/Al2O3 catalyst(Elsevier B V on behalf of Shandong University, 2023-06-15) Yang M; Chen Y; Wang Y; Yang L; Cui W; Liu Y; Wang C; Chen QThe investigation of the low-cost deoxygenation of guaiacol (GUA, a model bio-oil compound) is of importance for upgrading bio-oil. At present, common sulfide catalysts for GUA deoxygenation reactions cause contamination of the liquid product, and noble metal catalysts are economically disadvantageous. In this study, four reduced Fe-based oxides with different Ce doping ratios were prepared and their effects on the in-situ deoxygenation performance of GUA in aqueous/methanol hydrogen donor solvents were explored. The results based on the deoxygenation degree, conversion degree, and higher heating value (HHV) of the products showed that the oxide catalyst with a Fe/Ce molar ratio of 2:1 in the methanol solvent performed very well. After selecting an excellent catalyst and a better hydrogen donor solvent, four factors (reaction temperature, reaction time, volume ratio of GUA dosage and methanol dosage, and the ratio of catalyst dosage at the bottom of the reactor to that at the top) in the deoxygenation degree of GUA were investigated using an orthogonal experimental method to further explore the performance of the catalyst. The results showed that the reaction temperature and time greatly influenced GUA deoxygenation. Under optimal experimental conditions, the deoxygenation degree and conversion degree of GUA could reach 34.36% and 92.56%, respectively, based on the relative peak area of gas chromatography–mass spectrometry, and the HHV of the liquid product was 32.27 MJ/kg. Although Fe/Ce catalysts mainly promote demethoxylation, demethylation, and methylation, the stability and quality of the liquid products were improved compared with GUA owing to the reduction in phenolic hydroxyl and ether content. The reduced catalyst in the process of GUA in-situ deoxygenation reactions in methanol maintained a steady performance, as revealed by X-ray diffraction and X-ray fluorescence.Item Dynamic In Vitro Gastric Digestion Behaviour of Commercial Infant Formulae Made with Cow, Goat and Sheep Milk(MDPI (Basel, Switzerland), 2024-04-23) Song X; Wang X; Yang M; Acevedo-Fani A; Singh H; Ye A; De Noni IThere are a wide range of commercial infant formulae available on the market. These are made using milk from different species, such as goat, sheep, and cow. The different protein compositions of these milks and the process used during infant-formulae manufacture, such as heat treatment, may impact the digestion of nutrients. This study compared the effect of protein composition and heat treatment on the in vitro gastric digestion behaviour of commercial infant formulae made with cow, goat, and sheep milk using a dynamic infant human gastric simulator (IHGS). During the simulated dynamic gastric digestion, the goat milk infant formula (GIF) showed earlier signs of aggregate formation compared to cow milk infant formula (CIF) and sheep milk infant formula (SIF). In addition, the microstructures of GIF chyme showed fragmented and porous structures. On the contrary, CIF formed dense protein networks that trapped oil droplets, whereas SIF exhibited a microstructure of smooth oil droplets surrounded by fewer protein networks. The different aggregation behaviours and aggregate structures of the three infant-formulae chyme were related to their different protein compositions, especially the different casein compositions. Furthermore, the open fragile structure of GIF aggregates provided easier access to pepsin, allowing it to hydrolyse protein. The results from the present study provided some information to assist in understanding the coagulation and digestion behaviours of commercial infant formulae made from different species of milk.Item Corrigendum to "Kinetics of pepsin-induced hydrolysis and the coagulation of milk proteins" (J. Dairy Sci. 105:990-1003)(Elsevier Inc on behalf of the American Dairy Science Association, 2023-11) Yang M; Ye A; Yang Z; Everett DW; Gilbert EP; Singh HIn equation [3] (page 994), “1−” was placed incorrectly. The corrected equation reads as follows: [Formula Presented] The authors regret the error.Item High-pressure processing of bovine milk: Effects on the coagulation of protein and fat globules during dynamic in vitro gastric digestion(Elsevier B V, 2022-09-15) He X; Yang M; Yuan F; Singh H; Ye A; Sun QThe effect of high-pressure processing (HPP) on the digestion behavior of skim and whole bovine milks was investigated using a human gastric simulator. Both milks formed clots during gastric digestion. HPP treatment led to the formation of a coagulum with a fragmented and crumbled structure, compared with the coagulum formed from untreated milk. At pressures over 400 MPa, more intense pressure resulted in looser and more fragmented gastric clot structures. The weight of the dried clots and the moisture content in the clots of the skim milk treated at 600 MPa were significantly lower and higher than that of untreated skim milk, respectively. The looser and more fragmented gastric clot structures consequently led to faster hydrolysis of the proteins by pepsin during gastric digestion. The denaturation of the whey proteins induced by HPP may have also altered the resistance of α-lactalbumin and β-lactoglobulin in the HPP-treated milk samples to pepsin hydrolysis. This study provides insights into the differences among untreated skim milk, untreated whole milk and HPP-treated milk under in vitro gastric digestion conditions. The structure of the clots formed in the gastric environment affects their breakdown and consequently their emptying rate into the intestine.Item Pepsin-induced hydrolysis and coagulation of proteins in goat, sheep and cow milk(Elsevier Ltd, 2024-06) Yang M; Ye A; Gilbert E; Yang Z; Everett D; Singh HThe kinetics of pepsin-induced κ-casein hydrolysis and coagulation in cow, goat, and sheep milk were investigated at 37 °C, pH 6.3 and 6.0. At a 0.1 U mg−1 pepsin-to-κ-casein ratio, sheep milk showed the fastest κ-casein hydrolysis, followed by cow and goat milk as assessed by quantifying the release of para-κ-casein using RP-HPLC. Sheep milk coagulated most rapidly, with κ-casein hydrolysis of 64% and 59% at pH 6.3 and 6.0. Goat milk required higher levels of κ-casein hydrolysis (90% and 86% at pH 6.3 and 6.0), before coagulation could occur. Sheep milk formed denser curds, whereas goat milk curd had a more porous structure. Additionally, small-angle neutron scattering showed differing rates of aggregate size growth among species. These findings indicate κ-casein hydrolysis and coagulation differences are not just due to casein content but also physicochemical characteristics such as casein micelle size. This study deepens our understanding of sheep and goat milk coagulation mechanisms compared to cow milk during the early stages of gastric digestion.Item Polaron-Depleton Transition in the Yrast Excitations of a One-Dimensional Bose Gas with a Mobile Impurity(MDPI (Basel, Switzerland), 2022-03-01) Yang M; Čufar M; Pahl E; Brand JWe present exact numerical data for the lowest-energy momentum eigenstates (yrast states) of a repulsive spin impurity in a one-dimensional Bose gas using full configuration interaction quantum Monte Carlo (FCIQMC). As a stochastic extension of exact diagonalization, it is well suited for the study of yrast states of a lattice-renormalized model for a quantum gas. Yrast states carry valuable information about the dynamic properties of slow-moving mobile impurities immersed in a many-body system. Based on the energies and the first and second-order correlation functions of yrast states, we identify different dynamical regimes and the transitions between them: The polaron regime, where the impurity’s motion is affected by the Bose gas through a renormalized effective mass; a regime of a gray soliton that is weakly correlated with a stationary impurity, and the depleton regime, where the impurity occupies a dark or gray soliton. Extracting the depleton effective mass reveals a super heavy regime where the magnitude of the (negative) depleton mass exceeds the mass of the finite Bose gas.Item Kinetics of pepsin-induced hydrolysis and the coagulation of milk proteins(Elsevier Inc and the Federation of Animal Science Societies on behalf of the American Dairy Science Association, 2022-02) Yang M; Ye A; Yang Z; Everett DW; Gilbert EP; Singh HHydrolysis-induced coagulation of casein micelles by pepsin occurs during the digestion of milk. In this study, the effect of pH (6.7–5.3) and pepsin concentration (0.110–2.75 U/mL) on the hydrolysis of κ-casein and the coagulation of the casein micelles in bovine skim milk was investigated at 37°C using reverse-phase HPLC, oscillatory rheology, and confocal laser scanning microscopy. The hydrolysis of κ-casein followed a combined kinetic model of first-order hydrolysis and putative pepsin denaturation. The hydrolysis rate increased with increasing pepsin concentration at a given pH, was pH dependent, and reached a maximum at pH ~6.0. Both the increase in pepsin concentration and decrease in pH resulted in a shorter coagulation time. The extent of κ-casein hydrolysis required for coagulation was independent of the pepsin concentration at a given pH and, because of the lower electrostatic repulsion between para-casein micelles at lower pH, decreased markedly from ~73% to ~33% when pH decreased from 6.3 to 5.3. In addition, the rheological properties and the microstructures of the coagulum were markedly affected by the pH and the pepsin concentration. The knowledge obtained from this study provides further understanding on the mechanism of milk coagulation, occurring at the initial stage of transiting into gastric conditions with high pH and low pepsin concentration.