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Today's environmental balance has been compromised by the unreasonable and sometimes dangerous actions committed by humans to maintain their dominance over the Earth's natural resources. As a result, oceans are contaminated by the different types of plastic trash, crude oil coming from mismanagement of transporting ships spilling it in the water, and air pollution due to increasing production of greenhouse gases, such as CO2 and CH4 etc., into the atmosphere. The lands, agricultural fields, and groundwater are also contaminated by the infamous chemicals viz., polycyclic aromatic hydrocarbons, pyrethroids pesticides, bisphenol-A, and dioxanes. Therefore, bioremediation might function as a convenient alternative to restore a clean environment. However, at present, the majority of bioremediation reports are limited to the natural capabilities of microbial enzymes. Synthetic biology with uncompromised supervision of ethical standards could help to outsmart nature's engineering, such as the CETCH cycle for improved CO2 fixation. Additionally, a blend of synthetic biology with machine learning algorithms could expand the possibilities of bioengineering. This review summarized current state-of-the-art knowledge of the data-assisted enzyme redesigning to actively promote new research on important enzymes to ameliorate the environment.
Kunal Dutta; Sergey Shityakov; Ibrahim Khalifa. New Trends in Bioremediation Technologies Toward Environment-Friendly Society: A Mini-Review. 2021, 9, 1 .
AMA StyleKunal Dutta, Sergey Shityakov, Ibrahim Khalifa. New Trends in Bioremediation Technologies Toward Environment-Friendly Society: A Mini-Review. . 2021; 9 ():1.
Chicago/Turabian StyleKunal Dutta; Sergey Shityakov; Ibrahim Khalifa. 2021. "New Trends in Bioremediation Technologies Toward Environment-Friendly Society: A Mini-Review." 9, no. : 1.
This study was done to analyze the cryoprotective influence of ovalbumin (OVA) with kappa-carrageenan (KC) in grass carp myofibrillar proteins during frozen storage. Ca2+-ATPase activity of MP was significantly reduced due to protein denaturation and showed a direct association with decreased sulphydryl (SH) contents and tertiary structural properties. Besides that, an increase in carbonyl, surface hydrophobicity, and dityrosine contents was observed. The addition of OVA-KC significantly restricted the decline in Ca2+-ATPase and SH groups, which were further confirmed by the retarded increase in carbonyls. Furthermore, the addition of OVA-KC increased the stability of α-helix contents. Moreover, MP treated with 6% OVA-KC also improved intermolecular interaction forces linked with gelling and water holding properties of MP. Therefore, it can be concluded that OVA-KC could be used as an effective cryoprotectant in fish and related products for preservation and commercialization.
Noman Walayat; Xiukang Wang; Asad Nawaz; Zhongli Zhang; Abdullah Abdullah; Ibrahim Khalifa; Muhammad Hamzah Saleem; Bilal Sajid Mushtaq; Mirian Pateiro; José M. Lorenzo; Sajid Fiaz; Shafaqat Ali. Ovalbumin and Kappa-Carrageenan Mixture Suppresses the Oxidative and Structural Changes in the Myofibrillar Proteins of Grass Carp (Ctenopharyngodon idella) during Frozen Storage. Antioxidants 2021, 10, 1186 .
AMA StyleNoman Walayat, Xiukang Wang, Asad Nawaz, Zhongli Zhang, Abdullah Abdullah, Ibrahim Khalifa, Muhammad Hamzah Saleem, Bilal Sajid Mushtaq, Mirian Pateiro, José M. Lorenzo, Sajid Fiaz, Shafaqat Ali. Ovalbumin and Kappa-Carrageenan Mixture Suppresses the Oxidative and Structural Changes in the Myofibrillar Proteins of Grass Carp (Ctenopharyngodon idella) during Frozen Storage. Antioxidants. 2021; 10 (8):1186.
Chicago/Turabian StyleNoman Walayat; Xiukang Wang; Asad Nawaz; Zhongli Zhang; Abdullah Abdullah; Ibrahim Khalifa; Muhammad Hamzah Saleem; Bilal Sajid Mushtaq; Mirian Pateiro; José M. Lorenzo; Sajid Fiaz; Shafaqat Ali. 2021. "Ovalbumin and Kappa-Carrageenan Mixture Suppresses the Oxidative and Structural Changes in the Myofibrillar Proteins of Grass Carp (Ctenopharyngodon idella) during Frozen Storage." Antioxidants 10, no. 8: 1186.
Global fisheries production has increased up to ~200 MT, which has resulted in the intensive generation of waste or byproducts (~20 MT), which is creating serious problems for environmental management with zero income. This study proposes an idea of using whole fish (red and white meat, skin, bones, and fins but not scales) for human food (snack food) with the aim of zero waste generation. Whole fish powder (WFP) was prepared by a novel method (using freeze-drying as well as stone ball milling) and fortified in baked snacks at four levels (0, 5, 10, and 15% w/w of 100 g of formulation). The results revealed that the addition of WFP decreased expansion and color parameters compared to control. Hardness was significantly (p< 0.05) increased with the addition of WFP, which was attributed to the mineral content of WFP. Pasting properties determined by rapid visco analyzer (RVA) were dramatically decreased with the addition of 10–15% WFP, suggesting the weak interaction of starch and protein, which was also evidenced by scanning electron microscopy (SEM). Low field nuclear magnetic resonance (LF-NMR) analysis revealed that the amount of free water was increased when 10–15% WFP was added in snacks while bound water was highest in control and 5% WFP samples, respectively. The microstructural analysis by SEM showed that the protein network was increased in those samples incorporated with WFP compared to control that had more starch granules. The results suggest the feasibility of adding 5% WFP for proper structure, texture, pasting properties, and water distribution in order to reduce fish waste.
Asad Nawaz; Ibrahim Khalifa; Noman Walayat; Jose Lorenzo; Sana Irshad; Abdullah; Shakeel Ahmed; Mario Simirgiotis; Madad Ali; Enpeng Li. Whole Fish Powder Snacks: Evaluation of Structural, Textural, Pasting, and Water Distribution Properties. Sustainability 2021, 13, 6010 .
AMA StyleAsad Nawaz, Ibrahim Khalifa, Noman Walayat, Jose Lorenzo, Sana Irshad, Abdullah, Shakeel Ahmed, Mario Simirgiotis, Madad Ali, Enpeng Li. Whole Fish Powder Snacks: Evaluation of Structural, Textural, Pasting, and Water Distribution Properties. Sustainability. 2021; 13 (11):6010.
Chicago/Turabian StyleAsad Nawaz; Ibrahim Khalifa; Noman Walayat; Jose Lorenzo; Sana Irshad; Abdullah; Shakeel Ahmed; Mario Simirgiotis; Madad Ali; Enpeng Li. 2021. "Whole Fish Powder Snacks: Evaluation of Structural, Textural, Pasting, and Water Distribution Properties." Sustainability 13, no. 11: 6010.
Meat fermentation ensures its preservation, improved safety and quality. This prominently used traditional process has survived for ages, creating physical, biochemical, and microbial changes, and to significantly affect the functionality, organoleptic property, and nutrition of the fermented products. In some process, the growth of various pathogenic and spoilage microorganisms is inhibited. The production of fermented meat relies on naturally occurring enzymes (in the muscle or the intestinal tract) as well as microbial metabolic activities. In this review, fermented meat types and their health benefits were firstly introduced. This was followed by a description of fermentation conditions vis-à-vis starters, bacterial, yeast and mold cultures, and their role in meat. The review focuses on how microorganisms affect texture change, flavor formation, and biogenic amines (BA) accumulation in fermented meat. In addition, the production conditions and the major biochemical changes in fermented meat products were also introduced to present the best factors influencing the quality of fermented meat. Microorganisms and microbial enzymes in fermented meats were discussed as they could affect organoleptic characteristics of fermented meats. Moreover, safety concerns and prospects for further research of fermented meat were also discussed with emphasis on novel probiotic and starter cultures development; bioinformatics, omics technologies and data modeling to maximize the benefit from fermentation process in meat production.
Tolulope J. Ashaolu; Ibrahim Khalifa; Matta A. Mesak; Jose M. Lorenzo; Mohamed A. Farag. A comprehensive review of the role of microorganisms on texture change, flavor and biogenic amines formation in fermented meat with their action mechanisms and safety. Critical Reviews in Food Science and Nutrition 2021, 1 -18.
AMA StyleTolulope J. Ashaolu, Ibrahim Khalifa, Matta A. Mesak, Jose M. Lorenzo, Mohamed A. Farag. A comprehensive review of the role of microorganisms on texture change, flavor and biogenic amines formation in fermented meat with their action mechanisms and safety. Critical Reviews in Food Science and Nutrition. 2021; ():1-18.
Chicago/Turabian StyleTolulope J. Ashaolu; Ibrahim Khalifa; Matta A. Mesak; Jose M. Lorenzo; Mohamed A. Farag. 2021. "A comprehensive review of the role of microorganisms on texture change, flavor and biogenic amines formation in fermented meat with their action mechanisms and safety." Critical Reviews in Food Science and Nutrition , no. : 1-18.
COVID-19 has affected millions of people worldwide. Recently, international agencies have revealed that poverty and hunger could kill more people than COVID-19 victims. Many global workforces have lost their jobs during this pandemic situation. In developing countries, most of the workers and their families live hand to mouth, depending on daily wage, and loss of income would be a hunger pandemic. Globally, the proportion of undernourished and hungry people have been on an upswing due to climate changes and violent conflicts. The millions of people are facing chronic malnourishment and COVID-19 menaces undermining the endeavour of philanthropic and food security. COVID-19 has increased the risk of livelihood by the shortage of food and distraction of the supply chain especially in the developing countries where rural expanses depend on agriculture production and seasonal jobs. So, if they are forced to limit their activities, their livelihoods will be demolished. COVID-19 is increasing the jeopardy of food prices over the world, which would prompt a crisis in several developing countries. The government organizations in developing countries are doing well to protect people from the current pandemic. But they are also in critical situation regarding food supply chains and are facing difficulties in providing nutrient-rich foods. The susceptible people are fraught to secure household income and manage their food. In this review, we have explored the food security approach, food supply chain and risk of food shortage. Every country in the world needs to implement effective interventions to maintain open trade and food supply chains, ensure access to nutrients for all at affordable prices and develop co-operation to preserve the flexibility of universal food markets.
Abdul Rahaman; Ankita Kumari; Xin-An Zeng; Ibrahim Khalifa; Muhammad Adil Farooq; Narpinder Singh; Shahid Ali; Mahafooj Alee; Rana Muhammad Aadil. The increasing hunger concern and current need in the development of sustainable food security in the developing countries. Trends in Food Science & Technology 2021, 113, 423 -429.
AMA StyleAbdul Rahaman, Ankita Kumari, Xin-An Zeng, Ibrahim Khalifa, Muhammad Adil Farooq, Narpinder Singh, Shahid Ali, Mahafooj Alee, Rana Muhammad Aadil. The increasing hunger concern and current need in the development of sustainable food security in the developing countries. Trends in Food Science & Technology. 2021; 113 ():423-429.
Chicago/Turabian StyleAbdul Rahaman; Ankita Kumari; Xin-An Zeng; Ibrahim Khalifa; Muhammad Adil Farooq; Narpinder Singh; Shahid Ali; Mahafooj Alee; Rana Muhammad Aadil. 2021. "The increasing hunger concern and current need in the development of sustainable food security in the developing countries." Trends in Food Science & Technology 113, no. : 423-429.
Although great advances have been made on large-scale manufacturing of vaccines and antiviral-based drugs, viruses persist as the major cause of human diseases nowadays. The recent pandemic of coronavirus disease-2019 (COVID-19) mounts a lot of stress on the healthcare sector and the scientific society to search continuously for novel components with antiviral possibility. Herein, we narrated the different tactics of using biopeptides as antiviral molecules that could be used as an interesting alternative to treat COVID-19 patients. The number of peptides with antiviral effects is still low, but such peptides already displayed huge potentials to become pharmaceutically obtainable as antiviral medications. Studies showed that animal venoms, mammals, plant, and artificial sources are the main sources of antiviral peptides, when bioinformatics tools are used. This review spotlights bioactive peptides with antiviral activities against human viruses, especially the coronaviruses such as severe acute respiratory syndrome (SARS) virus, Middle East respiratory syndrome (MERS) virus, and severe acute respiratory syndrome coronavirus 2 (SARS-COV-2 or SARS-nCOV19). We also showed the data about well-recognized peptides that are still under investigations, while presenting the most potent ones that may become medications for clinical use.
Tolulope Joshua Ashaolu; Asad Nawaz; Noman Walayat; Ibrahim Khalifa. Potential “biopeptidal” therapeutics for severe respiratory syndrome coronaviruses: a review of antiviral peptides, viral mechanisms, and prospective needs. Applied Microbiology and Biotechnology 2021, 105, 3457 -3470.
AMA StyleTolulope Joshua Ashaolu, Asad Nawaz, Noman Walayat, Ibrahim Khalifa. Potential “biopeptidal” therapeutics for severe respiratory syndrome coronaviruses: a review of antiviral peptides, viral mechanisms, and prospective needs. Applied Microbiology and Biotechnology. 2021; 105 (9):3457-3470.
Chicago/Turabian StyleTolulope Joshua Ashaolu; Asad Nawaz; Noman Walayat; Ibrahim Khalifa. 2021. "Potential “biopeptidal” therapeutics for severe respiratory syndrome coronaviruses: a review of antiviral peptides, viral mechanisms, and prospective needs." Applied Microbiology and Biotechnology 105, no. 9: 3457-3470.
The effects of mulberry anthocyanins (MAs) on the digestibility of whey proteins (WP) in freshly-prepared and stored energy balls were studied. Results showed that MAs increased digestibility of the energy balls by increasing their hydrolysis-degree, soluble peptides-fractions, and decreasing their particle's size and agglomeration. To understand the mechanism of the promoting and/or inhibiting digestive effects of MAs, secondary structure alterations and binding of WP-MAs-mixtures were therefore measured. Results revealed that MAs could noncovalently/covalently interact with WP and form WP-MAs-adducts. This interaction seemed to be responsible for the alterations in the secondary structure of WP which could promote the digestibility of the energy balls subsequently. MAs also partially unfolded the structure of digested-WP through fluctuating their α-helix and β-sheet. It was concluded that the unfolding in WP-structure induced by MAs-interactions might increase accessibility of the peptide bonds to the digestive enzymes and consequentially facilitate the protein’s digestibility in the energy balls.
Ibrahim Khalifa; Wei Zhu; Asad Nawaz; Kaikai Li; Chunmei Li. Microencapsulated mulberry anthocyanins promote the in vitro-digestibility of whey proteins in glycated energy-ball models. Food Chemistry 2020, 345, 128805 .
AMA StyleIbrahim Khalifa, Wei Zhu, Asad Nawaz, Kaikai Li, Chunmei Li. Microencapsulated mulberry anthocyanins promote the in vitro-digestibility of whey proteins in glycated energy-ball models. Food Chemistry. 2020; 345 ():128805.
Chicago/Turabian StyleIbrahim Khalifa; Wei Zhu; Asad Nawaz; Kaikai Li; Chunmei Li. 2020. "Microencapsulated mulberry anthocyanins promote the in vitro-digestibility of whey proteins in glycated energy-ball models." Food Chemistry 345, no. : 128805.
BACKGROUND The effect of multiple co‐pigments on the colour intensification of mulberry anthocyanins (AC) using spectroscopic techniques in combination with a molecular docking study was studied. Hyperchromicity of AC co‐pigmented with chlorogenic acid (CH) and quercetin (Q) blends was measured and their colour stability in liquid and encapsulated particle models was evaluated. RESULTS Multiple co‐pigments exhibited higher hyperchromicity, pKH‐values, and heat‐stability than their individual counterparts. Surflex‐docking findings confirmed that a stronger binding between the multiple ligands and AC than the single ones occurred due to their extra ‐OH, ‐COOH groups, and delocalization systems. The binding was allowed by increased H‐bonding, van der Waals forces, and π‐π sites by the extra groups of the multiple co‐pigments with AC in aqueous juice and whey particle‐based models. CONCLUSION This is the first report of the ternary mixture of phenolic acid‐flavonol‐anthocyanin to simulate their presence in the real models and to avoid the antagonisms of phenolic acid‐flavonol mixtures that could be used as promising food red‐colorants. This article is protected by copyright. All rights reserved.
Ibrahim Khalifa; Jing Du; Asad Nawaz; Chunmei Li. Multiple co‐pigments of quercetin and chlorogenic acid blends intensify the color of mulberry anthocyanins: insights from hyperchromicity, kinetics, and molecular modeling investigations. Journal of the Science of Food and Agriculture 2020, 101, 1579 -1588.
AMA StyleIbrahim Khalifa, Jing Du, Asad Nawaz, Chunmei Li. Multiple co‐pigments of quercetin and chlorogenic acid blends intensify the color of mulberry anthocyanins: insights from hyperchromicity, kinetics, and molecular modeling investigations. Journal of the Science of Food and Agriculture. 2020; 101 (4):1579-1588.
Chicago/Turabian StyleIbrahim Khalifa; Jing Du; Asad Nawaz; Chunmei Li. 2020. "Multiple co‐pigments of quercetin and chlorogenic acid blends intensify the color of mulberry anthocyanins: insights from hyperchromicity, kinetics, and molecular modeling investigations." Journal of the Science of Food and Agriculture 101, no. 4: 1579-1588.
Gluten protein based snacks have been a major concern for allergen, low nutrition and physio-chemical properties. In this study, wheat flour (WF) was replaced with cassava starch (CS) at different levels [10, 20, 30, 40 and 50%(w/w)] to prepare fried snacks. The addition of CS significantly (P<0.05) increased hardness and pasting properties while gluten network, oil uptake, water holding capacity, and expansion were decreased. Fourier transform infrared spectroscopy revealed that the secondary structure of amide I, α-helix (1650-1660 cm-1), along with amide II region (1540 cm-1) changed when CS was added. Starch-protein complex was identified by X-ray diffraction analysis while no starch-protein-lipid complex was observed. The micrographs from scanning electron microscopy showed that starch-protein matrix was interrupted when ≥40%(w/w) CS was added. Furthermore, in vitro calcium bioavailability was decreased slightly with the addition of CS. The results suggest the feasibility of adding 40% CS as an alternative to WF in snacks.
Asad Nawaz; Ali Hussein Taher Alhilali; Engpeng Li; Ibrahim Khalifa; Sana Irshad; Noman Walayat; Lei Chen; Peng-Kai Wang; Zhi Yuan Tan. The effects of gluten protein substation on chemical structure, crystallinity, and Ca in vitro digestibility of wheat-cassava snacks. Food Chemistry 2020, 339, 127875 .
AMA StyleAsad Nawaz, Ali Hussein Taher Alhilali, Engpeng Li, Ibrahim Khalifa, Sana Irshad, Noman Walayat, Lei Chen, Peng-Kai Wang, Zhi Yuan Tan. The effects of gluten protein substation on chemical structure, crystallinity, and Ca in vitro digestibility of wheat-cassava snacks. Food Chemistry. 2020; 339 ():127875.
Chicago/Turabian StyleAsad Nawaz; Ali Hussein Taher Alhilali; Engpeng Li; Ibrahim Khalifa; Sana Irshad; Noman Walayat; Lei Chen; Peng-Kai Wang; Zhi Yuan Tan. 2020. "The effects of gluten protein substation on chemical structure, crystallinity, and Ca in vitro digestibility of wheat-cassava snacks." Food Chemistry 339, no. : 127875.
Coronavirus epidemic 2019 (COVID‐19), instigated by SARS‐CoV‐2 virus, is recently raising worldwide and inspiring global health worries. The main 3‐chymotrypsin‐like cysteine protease (3CLPro) enzyme of SARS‐CoV‐2, which operates its replication, could be used as a medication discovery point. We therefore theoretically studied and docked the effects of 19 hydrolysable tannins on SARS‐CoV‐2 by assembling with the catalytic dyad residues of its 3CLpro using molecular operating environment (MOE 09). Results discovered that pedunculagin, tercatain, and castalin intensely interacted with the receptor binding site and catalytic dyad (Cys145 and His41) of SARS‐CoV‐2. Our analyses estimated that the top three hits might serve as potential inhibitor of SARS‐CoV‐2 leading molecules for additional optimization and drug development process to combat COVID‐19. This study unleashed that tannins with specific structure could be utilized as natural inhibitors against COVID‐19. Practical applications The 3CLPro controls SARS‐CoV‐2 copying and manages its life series, which was targeted in case of SARS‐CoV and MERS‐CoV coronavirus. About 19 hydrolysable tannins were computed against 3CLpro of SARS‐CoV‐2. Pedunculagin, tercatain, and castalin interacted with Cys145 and His41 of SARS‐CoV‐2‐3CLpro. Pedunculagin‐SARS‐CoV‐2‐3CLpro remain stable, with no obvious fluctuations. We predicted that the understandings gained in the current research may evidence valued for discovering and unindustrialized innovative natural inhibitors for COVID‐19 in the nearby future.
Ibrahim Khalifa; Wei Zhu; Hammad Hamed Hammad Mohammed; Kunal Dutta; Chunmei Li. Tannins inhibit SARS‐CoV‐2 through binding with catalytic dyad residues of 3CL pro : An in silico approach with 19 structural different hydrolysable tannins. Journal of Food Biochemistry 2020, 44, e13432 .
AMA StyleIbrahim Khalifa, Wei Zhu, Hammad Hamed Hammad Mohammed, Kunal Dutta, Chunmei Li. Tannins inhibit SARS‐CoV‐2 through binding with catalytic dyad residues of 3CL pro : An in silico approach with 19 structural different hydrolysable tannins. Journal of Food Biochemistry. 2020; 44 (10):e13432.
Chicago/Turabian StyleIbrahim Khalifa; Wei Zhu; Hammad Hamed Hammad Mohammed; Kunal Dutta; Chunmei Li. 2020. "Tannins inhibit SARS‐CoV‐2 through binding with catalytic dyad residues of 3CL pro : An in silico approach with 19 structural different hydrolysable tannins." Journal of Food Biochemistry 44, no. 10: e13432.
Coronavirus epidemic 2019 (COVID-19), caused by novel coronavirus (2019-nCoV), is newly increasing worldwide and elevating global health concerns. Similar to SARS-CoV and MERS-CoV, the viral key 3-chymotrypsin-like cysteine protease enzyme (3CLPro), which controls 2019-nCoV duplications and manages its life cycle, could be pointed as a drug discovery target. Herein, we theoretically studied the binding ability of 10 structurally different anthocyanins with the catalytic dyad residues of 3CLpro of 2019-nCoV using molecular docking modelling. The results revealed that the polyacylated anthocyanins, including phacelianin, gentiodelphin, cyanodelphin, and tecophilin, were found to authentically bind with the receptor binding site and catalytic dyad (Cys145 and His41) of 2019-nCoV-3CLpro. Our analyses revealed that the top four hits might serve as potential anti-2019-nCoV leading molecules for further optimization and drug development process to combat COVID-19. This study unleashed that anthocyanins with specific structure could be used as effective anti-COVID-19 natural components.
Ibrahim Khalifa; Asad Nawaz; Remah Sobhy; Sami A. Althwab; Hassan Barakat. Polyacylated anthocyanins constructively network with catalytic dyad residues of 3CLpro of 2019-nCoV than monomeric anthocyanins: A structural-relationship activity study with 10 anthocyanins using in-silico approaches. Journal of Molecular Graphics and Modelling 2020, 100, 107690 -107690.
AMA StyleIbrahim Khalifa, Asad Nawaz, Remah Sobhy, Sami A. Althwab, Hassan Barakat. Polyacylated anthocyanins constructively network with catalytic dyad residues of 3CLpro of 2019-nCoV than monomeric anthocyanins: A structural-relationship activity study with 10 anthocyanins using in-silico approaches. Journal of Molecular Graphics and Modelling. 2020; 100 ():107690-107690.
Chicago/Turabian StyleIbrahim Khalifa; Asad Nawaz; Remah Sobhy; Sami A. Althwab; Hassan Barakat. 2020. "Polyacylated anthocyanins constructively network with catalytic dyad residues of 3CLpro of 2019-nCoV than monomeric anthocyanins: A structural-relationship activity study with 10 anthocyanins using in-silico approaches." Journal of Molecular Graphics and Modelling 100, no. : 107690-107690.
The effects of persimmon tannin (PT) on the texture, viscoelasticity, thermal stability, and morphology of gluten were studied and the underlying mechanisms were also explored. The results showed that PT increased the hardness and viscoelasticity but lowered the cohesiveness and extensibility of gluten in a dose-dependent manner. Additionally, PT increased the denaturation temperature and enthalpy of gluten, and induced the formation of gluten with compact structure. High concentration of PT (8%) significantly increased the hardness and viscoelasticity of gluten, and induced the formation of compact structure of gluten by disturbing the conformation of gluten, and interfering gluten cross-linking through decreasing disulfide bonds, free sulfydryl groups, and free amino groups. In contrast, low concentration (0.25%) of PT slightly altered the gluten properties and morphology. Our work extended the study on the supplementation of phenolic compounds in wheat flour-based products.
Jing Du; Meizhu Dang; Ibrahim Khalifa; Xia Du; Yujuan Xu; Chunmei Li. Persimmon tannin changes the properties and the morphology of wheat gluten by altering the cross-linking, and the secondary structure in a dose-dependent manner. Food Research International 2020, 137, 109536 .
AMA StyleJing Du, Meizhu Dang, Ibrahim Khalifa, Xia Du, Yujuan Xu, Chunmei Li. Persimmon tannin changes the properties and the morphology of wheat gluten by altering the cross-linking, and the secondary structure in a dose-dependent manner. Food Research International. 2020; 137 ():109536.
Chicago/Turabian StyleJing Du; Meizhu Dang; Ibrahim Khalifa; Xia Du; Yujuan Xu; Chunmei Li. 2020. "Persimmon tannin changes the properties and the morphology of wheat gluten by altering the cross-linking, and the secondary structure in a dose-dependent manner." Food Research International 137, no. : 109536.
Findings small molecules with protein disaggregation effects are lately needed. For the first time, we studied the in vitro-antifibrillogenic effects of cyanidin 3-rutinoside (C3R), purified from mulberry fruits, on bovine serum albumin (BSA) under aggregation-promoting conditions, using multispectral, microstructure, and molecular docking approaches. Results showed that C3R dose-dependently inhibited BSA-aggregations under the glycation conditions through separating the size peak, influencing Trp-intensity and hydrophobicity, affecting cross-β-sheet conformations, and microstructural declining the aggregates of glycated-BSA. Throughout the underlying mechanism behind the disaggregation effects, C3R altered the secondary structure, SDS-PAGE-bands, and XRD-peaks of glycated-BSA aggregates, as well as interacted with some of lysyl and arginine (Lys114, Lys431, Arg427, and Arg185) glycation sites of BSA. Overall, these results unleash that monomeric anthocyanins restrict BSA-aggregations under the glycation conditions which can assist in the design of reasonable therapeutics and functional foods.
Ibrahim Khalifa; Remah Sobhy; Asad Nawaz; Wei Xiaoou; Zhihua Li; Xiaobo Zou. Cyanidin 3-rutinoside defibrillated bovine serum albumin under the glycation-promoting conditions: A study with multispectral, microstructural, and computational analysis. International Journal of Biological Macromolecules 2020, 162, 1195 -1203.
AMA StyleIbrahim Khalifa, Remah Sobhy, Asad Nawaz, Wei Xiaoou, Zhihua Li, Xiaobo Zou. Cyanidin 3-rutinoside defibrillated bovine serum albumin under the glycation-promoting conditions: A study with multispectral, microstructural, and computational analysis. International Journal of Biological Macromolecules. 2020; 162 ():1195-1203.
Chicago/Turabian StyleIbrahim Khalifa; Remah Sobhy; Asad Nawaz; Wei Xiaoou; Zhihua Li; Xiaobo Zou. 2020. "Cyanidin 3-rutinoside defibrillated bovine serum albumin under the glycation-promoting conditions: A study with multispectral, microstructural, and computational analysis." International Journal of Biological Macromolecules 162, no. : 1195-1203.
Reticence of α‐amylase (α‐Amy) and α‐glucosidase (α‐Glu) is needed due to their mitigation potency on the glucose absorption. In this study, the anti‐amylolytic effects of persimmon tannins (PT) on α‐Amy and α‐Glu and their interaction mechanisms were investigated. It was found that PT inhibited α‐Amy and α‐Glu with the half inhibitory concentration (IC50) values of 0.35 and 0.24 mg/ml, respectively. Fluorescence and FT‐IR spectrometry results showed that PT could bind to enzymes and alter their conformations. Molecular docking showed that the structural units of PT interacted with the key sites (amino acids Glu233, Asp197, and Asp300) of α‐Amy by H‐bonds and π–π interactions, while they bound to the residues closed to the active sites of α‐Glu. The whole results implied that PT was a promising mitigator of α‐Amy and α‐Glu. It might help to understand mechanisms of glycemic response inhibition of PT and develop certain therapeutic strategies against diabetes. Practical applications α‐Amy and α‐Glu are the crucial starch digestive enzymes associated with type II diabetes mellitus in humans. Persimmon is an excellent source of bio‐functional tannins which potentially mitigate the type II diabetes. This study showed that PT beneficially decreased the action of the carbohydrate digestion‐related enzymes, namely α‐Amy and α‐Glu via interaction simultaneously, which could be used to formulate a functional food and natural medicine.
Wei Zhu; Ibrahim Khalifa; Ruifeng Wang; Chunmei Li. Persimmon highly galloylated‐tannins in vitro mitigated α‐amylase and α‐glucosidase via statically binding with their catalytic‐closed sides and altering their secondary structure elements. Journal of Food Biochemistry 2020, 44, e13234 .
AMA StyleWei Zhu, Ibrahim Khalifa, Ruifeng Wang, Chunmei Li. Persimmon highly galloylated‐tannins in vitro mitigated α‐amylase and α‐glucosidase via statically binding with their catalytic‐closed sides and altering their secondary structure elements. Journal of Food Biochemistry. 2020; 44 (7):e13234.
Chicago/Turabian StyleWei Zhu; Ibrahim Khalifa; Ruifeng Wang; Chunmei Li. 2020. "Persimmon highly galloylated‐tannins in vitro mitigated α‐amylase and α‐glucosidase via statically binding with their catalytic‐closed sides and altering their secondary structure elements." Journal of Food Biochemistry 44, no. 7: e13234.
Recent emergence of novel coronavirus (SARS-CoV-2) all over the world has resulted more than 33,106 global deaths. To date well-established therapeutics modules for infected patients are unknown. In this present initiative, molecular interactions between FDA-approved antiviral drugs against the Hepatitis-C virus (HCV) have been investigated theoretically against the RNA-dependent RNA polymerase (RdRp) of SARS-CoV-2. HCV and SARS-CoV-2 are both +ssRNA viruses. At 25o C beclabuvir, a non-nucleoside inhibitor of the RdRpHCV can efficiently bind to RdRp SARS-CoV-2 (ΔGAutoDock = -9.95 kcal mol-1) with an inhibition constant of 51.03 nM. Both the ΔGLondon and ΔGGBVI / WSA values were - 9.06 and - 6.67 kcal mol-1, respectively for binding of beclabuvir to RdRpSARS-CoV-2. In addition, beclabuvir has also shown better binding free energy with RdRpSARS-CoV-2 (ΔGvina = -8.0 kcal mol-1) than that observed with the Thumb 1 domain of RdRpHCV (ΔGvina = -7.1 kcal mol-1). InterProScan has suggested the RNA-directed 5'-3' polymerase activity exists within 549th to 776th amino acid residues of RdRpSARS-CoV, where the major amino acid residues interacting being I591, Y621, C624, D625, A690, N693, L760, D762, D763, and E813-N817. Molecular interaction suggests occupancy of beclabuvir inside the active site environment of the RdRpSARS-CoV-2, the enzyme essential for viral RNA synthesis. In conclusion, results suggest beclabuvir may serve as an anti-SARS-CoV-2 drug.
Kunal Dutta; Sergey Shityakov; Olga Morozova; Ibrahim Khalifa; Jin Zhang; Wei Zhu; Amiya Panda; Chandradipa Ghosh. Beclabuvir can Inhibit the RNA-dependent RNA Polymerase of Newly Emerged Novel Coronavirus (SARS-CoV-2). 2020, 1 .
AMA StyleKunal Dutta, Sergey Shityakov, Olga Morozova, Ibrahim Khalifa, Jin Zhang, Wei Zhu, Amiya Panda, Chandradipa Ghosh. Beclabuvir can Inhibit the RNA-dependent RNA Polymerase of Newly Emerged Novel Coronavirus (SARS-CoV-2). . 2020; ():1.
Chicago/Turabian StyleKunal Dutta; Sergey Shityakov; Olga Morozova; Ibrahim Khalifa; Jin Zhang; Wei Zhu; Amiya Panda; Chandradipa Ghosh. 2020. "Beclabuvir can Inhibit the RNA-dependent RNA Polymerase of Newly Emerged Novel Coronavirus (SARS-CoV-2)." , no. : 1.
Coronavirus disease 2019 (COVID-19) was recently raised and starting from China to all over the world. The viral main protease (3-chymotrypsin-like cysteine enzyme) controls COVID-19 duplication and manages its life cycle, making it a drug discovery target. Therefore, herein, we analyzed the theoretical approaches of 10 structurally different hydrolysable tannins as natural anti-COVID-19 through binding with the main protease of 2019-nCoV using molecular docking modelling via Molecular Operating Environment (MOE v2009) software. Our results revealed that there are top three hits may serve as potential anti-COVID-19 lead molecules for further optimization and drug development to control COVID-19. Pedunculagin, tercatain, and punicalin were found to faithfully interact with the receptor binding site and catalytic dyad (Cys145 and His41) of COVID-19 main protease, showing their successfully inhibit the protease enzyme of 2019-nCoV. We anticipated that this study would pave way for tannins based novel small molecules as more efficacious and selective anti-COVID-19 therapeutic compounds.
Ibrahim Khalifa; Wei Zhu; Mohamed S. Nafie; Kunal Dutta; Chunmei Li. Anti-COVID-19 Effects of Ten Structurally Different Hydrolysable Tannins through Binding with the Catalytic-Closed Sites of COVID-19 Main Protease: An In-Silico Approach. 2020, 1 .
AMA StyleIbrahim Khalifa, Wei Zhu, Mohamed S. Nafie, Kunal Dutta, Chunmei Li. Anti-COVID-19 Effects of Ten Structurally Different Hydrolysable Tannins through Binding with the Catalytic-Closed Sites of COVID-19 Main Protease: An In-Silico Approach. . 2020; ():1.
Chicago/Turabian StyleIbrahim Khalifa; Wei Zhu; Mohamed S. Nafie; Kunal Dutta; Chunmei Li. 2020. "Anti-COVID-19 Effects of Ten Structurally Different Hydrolysable Tannins through Binding with the Catalytic-Closed Sites of COVID-19 Main Protease: An In-Silico Approach." , no. : 1.
Hammad Hhm; Meihu Ma; Guofeng Jin; Yongguo Jin; Ibrahim Khalifa; Qi Zeng; Yuanyuan Liu. Nitroso-hemoglobin Increased the Color Stability and Inhibited the Pathogenic Bacteria in a Minced Beef Model: A Combined Low-field NMR Study. Food Science of Animal Resources 2019, 39, 704 -724.
AMA StyleHammad Hhm, Meihu Ma, Guofeng Jin, Yongguo Jin, Ibrahim Khalifa, Qi Zeng, Yuanyuan Liu. Nitroso-hemoglobin Increased the Color Stability and Inhibited the Pathogenic Bacteria in a Minced Beef Model: A Combined Low-field NMR Study. Food Science of Animal Resources. 2019; 39 (5):704-724.
Chicago/Turabian StyleHammad Hhm; Meihu Ma; Guofeng Jin; Yongguo Jin; Ibrahim Khalifa; Qi Zeng; Yuanyuan Liu. 2019. "Nitroso-hemoglobin Increased the Color Stability and Inhibited the Pathogenic Bacteria in a Minced Beef Model: A Combined Low-field NMR Study." Food Science of Animal Resources 39, no. 5: 704-724.
Camel meat is presented as a primary source of nutritional supplement for fulfil human's nutritional needs in Arabian, African, and in some Asian countries, particularly in areas where weather is hot. In this study, the proximate compositions and microbial property of camel meat was compared with beef, mutton and chicken by analyzing the contents of moisture, total fat, crude protein, minerals, vitamins, amino acids and fatty acids. The results revealed that camel meat has higher (P < 0.05) moisture, minerals, vitamins and amino acids content but lower total fat, cholesterol, and ash content than other meats. The results also found that camel meat has lowest total microbial count (TBC) and it was free from pathogenic bacteria as compared to other meats. Moreover, camel meat was better in all the examined samples and healthier for human consumption. These results suggested that camel is a low-fat, nutritious and safe meat.
Hammad Hamed Hammad Mohammed; Guofeng Jin; Meihu Ma; Ibrahim Khalifa; Rizwan Shukat; Abdeen E. Elkhedir; Qi Zeng; Abeer E. Noman. Comparative characterization of proximate nutritional compositions, microbial quality and safety of camel meat in relation to mutton, beef, and chicken. LWT 2019, 118, 108714 .
AMA StyleHammad Hamed Hammad Mohammed, Guofeng Jin, Meihu Ma, Ibrahim Khalifa, Rizwan Shukat, Abdeen E. Elkhedir, Qi Zeng, Abeer E. Noman. Comparative characterization of proximate nutritional compositions, microbial quality and safety of camel meat in relation to mutton, beef, and chicken. LWT. 2019; 118 ():108714.
Chicago/Turabian StyleHammad Hamed Hammad Mohammed; Guofeng Jin; Meihu Ma; Ibrahim Khalifa; Rizwan Shukat; Abdeen E. Elkhedir; Qi Zeng; Abeer E. Noman. 2019. "Comparative characterization of proximate nutritional compositions, microbial quality and safety of camel meat in relation to mutton, beef, and chicken." LWT 118, no. : 108714.
Ibrahim Khalifa; Mengli Li; Torkun Mamet; Chunmei Li. Maltodextrin or gum Arabic with whey proteins as wall-material blends increased the stability and physiochemical characteristics of mulberry microparticles. Food Bioscience 2019, 31, 1 .
AMA StyleIbrahim Khalifa, Mengli Li, Torkun Mamet, Chunmei Li. Maltodextrin or gum Arabic with whey proteins as wall-material blends increased the stability and physiochemical characteristics of mulberry microparticles. Food Bioscience. 2019; 31 ():1.
Chicago/Turabian StyleIbrahim Khalifa; Mengli Li; Torkun Mamet; Chunmei Li. 2019. "Maltodextrin or gum Arabic with whey proteins as wall-material blends increased the stability and physiochemical characteristics of mulberry microparticles." Food Bioscience 31, no. : 1.
Persimmon condensed tannins (PT) is a highly polymerized (DPmean=26) and highly galloylated (72%) proanthocyanidin. Its pleiotropic effects in oxidation resistance, neuroprotection, hypolipidemia and cardio-protection both in vitro and in vivo were widely reported. Because large proanthocyanidins are unlikely to be absorbed at the intestinal epithelium cells, it is believed that the interaction of PT with biological membranes may play a key role in its biological activities. In the present study, the capacities of PT adsorbing to membrane, partitioning into membrane, and its influence on the membrane fluidity were investigated by fluorescence quenching, isothermal titration calorimetry (ITC) and fluorescence anisotropy measurements in a bio-membrane-mimetic system composed of 1-palmitoyl-2-oleoyl phosphatidylcholine (POPC), 1-palmitoyl-2-oleoyl phosphatidylethanolamine (POPE), sphingomyelin(SPM) and cholesterol (CHOL). In addition, the effect of PT on the morphology and integrity of cell membrane were studied by scanning electron microscopy (SEM) and fluorescence staining in 3T3-L1 cell model. The results showed that PT could affect cell membrane rafts domains, destroy the cell membrane morphology and regulate cell membrane fluidity, which might contribute to its biological effects.membranes may play a key role in its biological activities. In the present study, the capacities of PT adsorbing to membrane, partitioning into membrane, ordered domains, and its influence on the membrane fluidity were investigated by fluorescence quenching, isothermal titration calorimetry (ITC) and fluorescence anisotropy measurements in a mimetic system composed of 1-palmitoyl-2-oleoyl phosphatidylcholine (POPC), 1-palmitoyl-2-oleoyl phosphatidylethanolamine (POPE), sphingomyelin(SPM) and cholesterol (CHOL). In addition, the effect of PT on the morphology and integrity of cell membrane were studied by scanning electron microscopy (SEM) and fluorescence probe staining in 3T3-L1 cell model. The results showed that PT could insert into cell membrane ordered domains, destroy the cell membrane morphology and be involved in the regulation of cell membrane fluidity, thereby contributing its biological effects.
Wei Zhu; Rui-Feng Wang; Ibrahim Khalifa; Chun-Mei Li. Understanding toward the Biophysical Interaction of Polymeric Proanthocyanidins (Persimmon Condensed Tannins) with Biomembranes: Relevance for Biological Effects. Journal of Agricultural and Food Chemistry 2019, 67, 11044 -11052.
AMA StyleWei Zhu, Rui-Feng Wang, Ibrahim Khalifa, Chun-Mei Li. Understanding toward the Biophysical Interaction of Polymeric Proanthocyanidins (Persimmon Condensed Tannins) with Biomembranes: Relevance for Biological Effects. Journal of Agricultural and Food Chemistry. 2019; 67 (40):11044-11052.
Chicago/Turabian StyleWei Zhu; Rui-Feng Wang; Ibrahim Khalifa; Chun-Mei Li. 2019. "Understanding toward the Biophysical Interaction of Polymeric Proanthocyanidins (Persimmon Condensed Tannins) with Biomembranes: Relevance for Biological Effects." Journal of Agricultural and Food Chemistry 67, no. 40: 11044-11052.