Curcumin (CUR) is a promising edible phytochemical compound with ideal ulcerative colitis (UC) treatment activity; however, it is characteristically instable in the digestive tract and has a short retention time in colon. Therefore, we designed and fabricated an oral food-grade nanocarrier composed of tannic acid (TA)-coated, Genipin (Gnp)-crosslinked human serum albumin (HSA) to encapsulate CUR (TA/CUR-NPs). The resulting CUR nanoparticles (NPs) were about 220 nm and -28.8 mV. With the assistance of TA layer and Gnp-crosslinking, the entire nano-scaled system effectively delayed CUR release in simulated gastric fluid, prolonged its colon adhesion and increased its uptake in Caco-2 cells. As expected, TA/CUR-NPs oral administration significantly alleviated colitis symptoms in DSS-treated mice when compared with controls by inhibiting the TLR4-linked NF-κB signaling pathway. Collectively, this study indicates that we have developed a convenient, eco-friendly, nano-scaled vehicle for oral delivery of CUR with anti-UC benefit.Camelina oil is increasingly popular as consumption as oil. Erucic acid is an unwanted fatty acid in oil. First studies on several genotypes have shown that this oil contains varying amounts of eriuc acid. The aim of the study was to analyses content of eriuc acid in all genotypes camelina. Hypothesis was that the content of erucic acid in winter forms is lower than in spring ones. A field experiment with 65 spring genotypes and 9 winter genotypes of camelina was conducted in Poland from 2016 to 2018. The analyses based on two chromatographic methods, i.e. UPLC-DAD and GC-MS, showed no differences in the results for the camelina samples. The average percentage content of the erucic acid in the spring genotypes was 3.432%, and in the winter genotypes was 0.1%. Our three-year research shows that some winter varieties can be used as low erucic acid forms.The present study aimed to illuminate the mechanism of textural deterioration of MP gels induced by high temperature treatments (75-95 °C, 20 min). Measurements of textural properties showed that the decreased thermal stability is responsible for the gel texture. Analysis of the microstructure of MP gel showed that the over-aggregation of MP was strictly related to the gel quality loss. Further investigations on protein structures indicated that the proteins tended to be more stretched in higher temperature treatments, leading to an increase in disulfide bonds and a reduction in the noncovalent interactions, promoting the over-aggregation of protein. To conclude, high temperature-induced textural deterioration of MP gel was initialized by the dramatic changes of protein structures during heat treatment, which decreased thermal stability of MP gels due to the over-aggregation of MP molecules. Once the altered thermal stability was insufficient to resist the over-heating, such deterioration would occur.Pufferfish is worldwide known for its umami taste. Previous studies showed that umami peptide played a key role in taste perception of pufferfish.  https://www.selleckchem.com/products/ldn193189.html  In order to more explain the umami taste of pufferfish in details, this study was aimed to identify more umami peptides from pufferfish. The extraction of Takifugu rubripes (T. rubripes) muscle after heating and ultrasound treatment was isolated by consecutive chromatography combined with sensory evaluation. The results showed that seven umami peptides from 300 to 3000 Da molecular weight range fractions were firstly identified by nano-liquid chromatography quadrupole time of flight mass spectrometry (Nano-LC/Q-TOF-MS), and peptide sequences are HLQLAIR, DPLRGGYY, AGLQFPVGR, LLLPGELAK, AGFAGDDAPR, GYSFTTTAER and DAGVIAGLNVLR. The taste characteristics of seven peptides were analyzed based on sensory evaluation, and their umami thresholds were in the ranges of 0.06-0.27 mM. Peptide sequences source analysis found that actin was one important taste-active precursor of the umami peptides in T. rubripes.Crabapple (Malus prunifolia Willd. Borkh) is a kind of wild apples with many health benefits. However, the utilization of crabapple fruit remains scarce, due to the poor stability of C3G. In this study, C3G loaded nanoparticles were established by chitosan (CS), chitosan oligosaccharides (CSO), and carboxymethyl chitosan (CMC) united with ionic crosslinking agent γ-Polyglutamic acid (PGA) or calcium chloride (CaCl2) to improve the stability of C3G. Results showed that C3G-loaded nanoparticles were exhibited nearly spherical with homogeneous morphology. Particularly, C3G-CMC-CaCl2 nanoparticles exhibited the highest encapsulation efficiency (53.88%) and loading efficiency (5.11%) with preferable particle size (180 nm), good stability (-19 mV) and blood compatibility. C3G-CMC-CaCl2 nanoparticles also revealed the highest releasing ratio (~75%) at pH 5.3 with stability. Present study established the chemical and cell biological basis for further application of C3G-loaded nanoparticles in nutraceutical and functional food fields, extending the application of crabapple in food processing with bioactive enhancement.Plants have been traditionally used for the treatment of different types of illness, due to biomolecules with recognised benefits. Rosaceae family is used in traditional Galician medicine. The following plants Agrimonia eupatoria, Crataegus monogyna, Filipendula ulmaria, Geum urbanum, Potentilla erecta and Rosa canina are usually found in treatments. The aim of this study is to perform an ethnobotanical review about the bioactive compounds of these plants and their different bioactivities, both studied in vitro and in vivo. The nature of the bioactive compounds is varied, highlighting the presence of different phenolic compounds, such as phenolic acids, flavonoids or tannins. Understanding the beneficial effects of the administration of the whole plant or target tissues from A. eupatoria, C. monogyna, F. ulmaria, G. urbanum, P. erecta and R. canina as well as those from their individual compounds could lead to the development of new drugs based on the use of natural ingredients.We investigated changes in the chemical composition of WPI as a result of heating (60 °C, 72 h) with SBP in solution (pH 6.75). The concentration of WPI was kept at a constant (3%), whereas the level of SBP was varied at 1, 1.5, and 3%. The reaction products were examined using the Ellman's reagent, ninhydrin assay, and gel electrophoresis. The results demonstrated that the losses of the free sulfhydryl (-SH) and primary amine (-NH2) contents in WPI were less severe compared to those occurring in the dry-state at similar conditions (mass ratio, temperature, and reaction duration). The mixtures were used as emulsifiers in an O/W emulsion system at pH 3.20 and 6.75 and showed an improved ability to stabilize the average size of the droplets than WPI alone at acidic pH. The mixtures at higher levels of SBP, ≥ 1.5%, however, adversely affected the emulsion stability at neutral pH.