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{"title":"MFG-E8 in Microglial Regulation: A Review of Basic Research in the Central Nervous System","authors":"Dan Li,&nbsp;Weihong Lu,&nbsp;Rongchun Wang,&nbsp;Ying Ma","doi":"10.1111/1750-3841.70235","DOIUrl":"https://doi.org/10.1111/1750-3841.70235","url":null,"abstract":"<p>Microglia are resident immune cells of the central nervous system (CNS) that play important roles under both physiological and pathological conditions. Milk fat globule-epidermal growth factor 8 (MFG-E8) is a glycoprotein that regulates various microglial functions and has a crucial impact on CNS health and disease. MFG-E8 promotes phagocytosis and anti-inflammatory responses and inhibits oxidative stress in microglia, thereby exerting neuroprotective effects and reducing neuroinflammation in diseases such as Alzheimer's and Parkinson's disease. Additionally, it promotes neural regeneration by stimulating the neurogenesis of neural progenitor cells and enhancing tissue repair. However, MFG-E8 may also regulate microglia to exert pro-tumor effects, facilitating CNS tumor invasion and making it a potential therapeutic target. This review focuses on targeting MFG-E8 to regulate microglial function and provides a basis for identifying therapeutic targets for CNS diseases in the future.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 7","pages":""},"PeriodicalIF":3.2,"publicationDate":"2025-07-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1750-3841.70235","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144558240","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Antioxidant and Anti-Fatigue Properties of Cucumaria frondosa Abdominal Hydrolysates in an Endurance Swimming Mouse Model","authors":"Jiarun Gao,&nbsp;Shunmin Gong,&nbsp;Shijia Huang,&nbsp;Mingbo Li,&nbsp;Leilei Sun","doi":"10.1111/1750-3841.70359","DOIUrl":"https://doi.org/10.1111/1750-3841.70359","url":null,"abstract":"<div>\u0000 \u0000 <p><i>Cucumaria frondosa</i> abdominal hydrolysates (CFHs) were prepared using flavorzyme under optimal conditions, and their antioxidant activity, stability, and anti-fatigue activity were systematically evaluated. CFHs exhibited excellent free radical scavenging ability at temperatures below 60°C and under neutral to weakly acidic conditions. Under optimal conditions, the hydroxyl radical scavenging activity of CFHs reached as high as 81.48%, with reducing activity up to 76.35% and Fe²⁺-chelating activity of 46.36%. In our study on anti-fatigue in mice, we utilized male ICR mice as experimental subjects and ginseng as the positive control. Forced swimming model experiments were conducted to assess the anti-fatigue effects of CFHs, which were measured through swimming duration, hematoxylin and eosin (H&amp;E) staining of liver tissues, and various assay kits. Compared to the control group, CFHs significantly prolonged the forced swimming time to 12.79 min, outperforming ginseng. In addition, CFHs improved the glycogen reserve and antioxidant system, as well as reduced the expression levels of lactic acid (LA), ammonia (NH₃), and blood urea nitrogen (BUN). Liver glycogen and blood glucose contents were significantly elevated in all three groups of mice treated with CFHs via gavage for 30 days. Concurrently, CFHs upregulated superoxide dismutase (SOD) and glutathione peroxidase (GSH-Px), alleviating muscle damage. These findings suggest that CFHs may alleviate fatigue through multiple targeted mechanisms, including energy optimization, oxidative stress reduction, and inhibition of metabolic waste.</p>\u0000 </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 7","pages":""},"PeriodicalIF":3.2,"publicationDate":"2025-07-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144558091","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Antiproliferative Effects of Fractionated Crude Lectins From Boiled Japanese Taro Tubers (Colocasia esculenta (L.) Schott)","authors":"Satsuki Une,&nbsp;Koji Nonaka,&nbsp;Rieko Nakata,&nbsp;Junich Akiyama","doi":"10.1111/1750-3841.70375","DOIUrl":"https://doi.org/10.1111/1750-3841.70375","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> ABSTRACT</h3>\u0000 \u0000 <p>Lectins are carbohydrate-binding proteins with diverse biological functions, including antitumor and immunomodulatory activities. Taro (<i>Colocasia esculenta</i>) tubers, commonly consumed in cooked form, are a potential bioactive lectin source; however, the effects of thermal processing on their functionality remain insufficiently understood.</p>\u0000 \u0000 <p>This study investigated the biological profiles of lectins fractionated from both raw and boiled Japanese taro tubers (JTT). Lectins were fractionated using carboxymethyl-Sepharose and diethylaminoethyl-Sepharose chromatography, depending on their solubility following thermal treatment. To simulate dietary conditions, crude (unpurified) lectin fractions were analyzed directly without further purification. Hemagglutination assays revealed that lectins from both raw and boiled JTT recognized thyroglobulin and fetuin, while those from boiled JTT also exhibited specificity toward N-acetylneuraminic acid. Boiled JTT lectins demonstrated reduced protease resistance and mitogenic activity compared to raw fraction, though mitogenicity remained lower than that of concanavalin A in mouse splenocyte cultures. Lectins from both sources demonstrated notable antiproliferative activity against multiple cancer cell lines, including HepG2, HeLa, B16, LM8, and Ehrlich ascites cells. Boiled taro lectins showed better activity in some cases, which suggests that they still have some bioactivity after being heated. Even after undergoing some structural changes from boiling, their ability to cause clumping of red blood cells and their specific interaction with carbohydrates remained unchanged. This means that certain useful properties of taro lectins are still there. These results help us understand how we can use heated taro lectins as beneficial ingredients in medicine and functional foods.</p>\u0000 \u0000 <p><b>Practical Application</b>: <i>Colocasia esculenta</i> (L.) Schott is a tuberous monocotyledonous plant that grows in tropical and subtropical climates. Lectins from raw and boiled Japanese tubers showed specificity for thyroglobulin and fetuin. Moreover, lectins fractionated from boiled samples showed specificity for N-acetylneuraminic acid using mouse erythrocytes. They were resistant to proteases and exhibited antiproliferative activity against HepG2, HeLa, B16, LM8, and Ehrlich ascites cells. The crude fractions from raw and boiled tubers could stimulate splenocyte proliferation and inhibit TNF-α, IL-6, IL-1β, and COX-2 expressions. Thus, lectins from boiled tubers have the potential to be used as bioactive proteins in medical research.</p>\u0000 </section>\u0000 </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 7","pages":""},"PeriodicalIF":3.2,"publicationDate":"2025-07-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144558130","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Integration of PCA, HCA, and KNN to Evaluate Packaging and Storage Conditions for Red Bell Peppers","authors":"Eugénio da Piedade Edmundo Sitoe,&nbsp;Clara Mariana Gonçalves Lima,&nbsp;Jolanta Wawrzyniak,&nbsp;Matheus da Silva Mourão","doi":"10.1111/1750-3841.70367","DOIUrl":"https://doi.org/10.1111/1750-3841.70367","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> ABSTRACT</h3>\u0000 \u0000 <p>Peppers (<i>Capsicum annuum</i> L.) are a vegetable that is widely cultivated in various regions of the world. Despite the economic importance of peppers, their commercialization is hindered by their limited postharvest durability, primarily due to moisture loss during storage. This study evaluated the effectiveness of different packaging methods and storage conditions in preserving the physicochemical and morphological quality of peppers during 21 days. Six treatments were tested, combining two types of packaging (thermo-sealable and macro-perforated) with two storage conditions (8°C/95% RH and 25°C/60% RH), plus an unpackaged control. Variables assessed included color, soluble solids, pH, pigments, dimensions, and mass loss. Data were analyzed using principal component analysis (PCA), hierarchical cluster analysis (HCA), and Kohonen neural networks (KNN). The first three principal components (PCs) explained 67.2% of total variance (PC1—40.88%, PC2—15.11%, PC3—11.17%). PC1 was strongly associated with mass and size losses (up to 73%), whereas PC2 and PC3 explained 77.4% of <i>h</i>* and 84.9% of <i>C</i>*, respectively. HCA and KNN revealed similar groupings. Samples stored at 8°C clustered together regardless of packaging, indicating minimal quality loss. At 25°C, unpackaged and macro-perforated samples showed similar degradation. Thermo-sealable packaging at 25°C formed a distinct cluster, indicating improved protection. This treatment also showed reduced quality losses, though not as effective as refrigeration. The agreement among PCA, HCA, and KNN confirms the reliability of findings. These results highlight the value of combining conservation strategies with multivariate tools to guide efficient, sustainable postharvest practices and extend shelf life in the pepper supply chain.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Practical Application</h3>\u0000 \u0000 <p>This study proposes a solution for the horticultural industry by combining heat-shrink packaging and refrigeration for pepper preservation. This method significantly reduces physical and biochemical losses, extends shelf life, and maintains quality. It has the potential to transform the logistics of production and distribution, delivering fresh, high-quality peppers. The use of advanced techniques like PCA and neural networks enables more informed and efficient decision-making, allowing for customized preservation strategies. This approach meets the growing demand for fresh food, offering a sustainable, cost-effective alternative for postharvest preservation, and may provide a competitive advantage in the global market.</p>\u0000 </section>\u0000 </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 7","pages":""},"PeriodicalIF":3.2,"publicationDate":"2025-07-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1750-3841.70367","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144558132","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Replacing Sodium Tripolyphosphate in Frozen Shrimp Preservation: Soaking Treatments, Nonthermal Technologies, and Their Limitations","authors":"Tharindu Trishan Dapana Durage","doi":"10.1111/1750-3841.70365","DOIUrl":"https://doi.org/10.1111/1750-3841.70365","url":null,"abstract":"<p>Shrimp's nutrient-rich composition and high water activity make it highly perishable, necessitating effective preservation methods like freezing. However, freezing induces undesirable changes, including protein denaturation, lipid oxidation, and reductions in water-holding capacity (WHC), yield, and textural quality. Sodium tripolyphosphate (STPP) is traditionally used to mitigate these effects due to its ability to stabilize proteins, enhance pH and ionic strength, and inhibit oxidation. Yet, STPP presents significant health, environmental, and regulatory challenges, prompting growing interest in sustainable alternatives. This review critically evaluates the effectiveness of STPP and its substitutes, including alkali metal compounds, polysaccharides, proteins, and their combinations. Each class exhibits distinct mechanisms such as ionic strength modulation, hydrogen bonding, and antioxidative activity to preserve shrimp muscle integrity. In addition, nonthermal technologies like ultrasound, vacuum tumbling, high-pressure processing, pulsed electric field, and cold plasma show promise in improving soaking efficiency, structural retention, and oxidative stability. These technologies can enhance or complement the effects of soaking agents through physical, chemical, and enzymatic pathways. Despite promising results, challenges remain regarding the scalability, cost, sodium content, soaking durations, and limited shrimp-specific validation of many treatments. Current findings highlight the need for optimized, clean-label cryoprotective strategies that align with health regulations, environmental goals, and consumer preferences. Future efforts should focus on integrating effective compound combinations with advanced technologies to develop robust, industry-ready solutions that ensure both product quality and sustainability in frozen shrimp processing.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 7","pages":""},"PeriodicalIF":3.2,"publicationDate":"2025-07-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1750-3841.70365","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144558319","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"The Effects and Molecular Mechanisms of Heat-Assisted Thawing and Erythritol Addition on the Rheological Properties of Egg Yolk","authors":"Zheng Yu,&nbsp;Cuihua Chang,&nbsp;Junhua Li,&nbsp;Yujie Su,&nbsp;Luping Gu,&nbsp;Yanjun Yang","doi":"10.1111/1750-3841.70354","DOIUrl":"https://doi.org/10.1111/1750-3841.70354","url":null,"abstract":"<div>\u0000 \u0000 <p>Egg yolk is a highly nutritious and multifunctional ingredient widely used in food industries. However, freezing-induced gelation poses a significant challenge in the storage and processing of frozen egg yolk, leading to irreversible textural changes and limited industrial applications. This study investigated the synergistic effects and underlying molecular mechanisms of heat-assisted thawing, as well as the addition of erythritol, on the rheological properties of egg yolk. The results indicated that the frozen egg yolk liquid thawed at 50°C exhibited the optimal fluidity, as demonstrated by a 133% increase in the flow index, when compared to that thawed at 25°C. The 50°C also thawed sample displayed smaller particle size and weaker intermolecular interactions, indicating that accelerated heating could effectively prevent the freezing gelation of egg yolk. The incorporation of erythritol could further suppress the freeze gelation of frozen egg yolk liquid, served to decrease the melting point of egg yolk (thereby further inhibiting recrystallization behavior) and weaken the hydrogen bond interactions among egg yolk protein molecules. The results were meaningful for providing guidance for the production of frozen egg yolk with good fluidity and functionality.</p>\u0000 </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 7","pages":""},"PeriodicalIF":3.2,"publicationDate":"2025-07-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144558259","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"A Dimensionless Empirical Model to Predict Heat Transfer Coefficients for Cooling High-Moisture Meat Analog with Rectangular Dies","authors":"Caleb E. Wagner,&nbsp;Leon Levine,&nbsp;Girish M. Ganjyal","doi":"10.1111/1750-3841.70366","DOIUrl":"https://doi.org/10.1111/1750-3841.70366","url":null,"abstract":"&lt;div&gt;\u0000 \u0000 &lt;section&gt;\u0000 \u0000 &lt;h3&gt; ABSTRACT&lt;/h3&gt;\u0000 \u0000 &lt;p&gt;An empirical dimensionless relationship useful for estimating heat transfer coefficients during continuous cooling of high moisture meat analog (HMMA) in rectangular linear cooling dies is described here. This information is essential for designing better cooling dies, which is timely since the cooling rate has recently been demonstrated to be important in controlling the quality of HMMA. Wheat-based HMMA was extruded as per an experimental design that varied cooling media temperature (36–72°C), product mass flow rate (2.7–4.5 kg/h), and die aspect ratios (&lt;i&gt;a&lt;/i&gt;* = 0.28 or 0.45). In situ product and cooling media temperatures and mass flow rates were measured continuously using penetrative thermocouples and flow meters, respectively. Dimensional scaling of the underlying differential equations governing heat transfer for this system demonstrated a relationship between dimensionless Nusselt (&lt;span&gt;&lt;/span&gt;&lt;math&gt;\u0000 &lt;semantics&gt;\u0000 &lt;mover&gt;\u0000 &lt;mi&gt;Nu&lt;/mi&gt;\u0000 &lt;mo&gt;¯&lt;/mo&gt;\u0000 &lt;/mover&gt;\u0000 &lt;annotation&gt;$overline {{mathrm{Nu}}}$&lt;/annotation&gt;\u0000 &lt;/semantics&gt;&lt;/math&gt;), Graetz (Gz&lt;sup&gt;−1&lt;/sup&gt;), and conduit aspect ratio (&lt;i&gt;a&lt;/i&gt;*) numbers. Values for these numbers derived from the described experimental data were fit via nonlinear regression to a dimensionless model of the form &lt;span&gt;&lt;/span&gt;&lt;math&gt;\u0000 &lt;semantics&gt;\u0000 &lt;mover&gt;\u0000 &lt;mi&gt;Nu&lt;/mi&gt;\u0000 &lt;mo&gt;¯&lt;/mo&gt;\u0000 &lt;/mover&gt;\u0000 &lt;annotation&gt;$overline {{mathrm{Nu}}}$&lt;/annotation&gt;\u0000 &lt;/semantics&gt;&lt;/math&gt; = A∙(Gz&lt;sup&gt;−1&lt;/sup&gt;)&lt;sup&gt;B&lt;/sup&gt;∙(C+D∙[1−&lt;i&gt;a&lt;/i&gt;*]&lt;sup&gt;E&lt;/sup&gt;) with a high degree of quality (root mean square error = &lt;span&gt;&lt;/span&gt;&lt;math&gt;\u0000 &lt;semantics&gt;\u0000 &lt;mover&gt;\u0000 &lt;mi&gt;Nu&lt;/mi&gt;\u0000 &lt;mo&gt;¯&lt;/mo&gt;\u0000 &lt;/mover&gt;\u0000 &lt;annotation&gt;$overline {{mathrm{Nu}}}$&lt;/annotation&gt;\u0000 &lt;/semantics&gt;&lt;/math&gt; ± 4.9, &lt;i&gt;p&lt;/i&gt; &lt; 0.0001). The resulting fit parameters were deemed reasonable given that the model was logically bound within theoretical Nusselt number limits. The model documented here allows for the estimation of heat transfer coefficients relevant to HMMA cooling dies, while also illustrating the effect of altering cooling die aspect ratios and heat exchanger lengths as would be considered when scaling up an HMMA process.&lt;/p&gt;\u0000 &lt;/section&gt;\u0000 \u0000 &lt;section&gt;\u0000 \u0000 &lt;h3&gt; Practical Application&lt;/h3&gt;\u0000 \u0000 &lt;p&gt;Carefully balanced cooling rates are essential for producing whole-cut type meat analogs with a desira","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 7","pages":""},"PeriodicalIF":3.2,"publicationDate":"2025-07-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1750-3841.70366","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144558324","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Antioxidant and Anti-Fatigue Properties of Cucumaria frondosa Abdominal Hydrolysates in an Endurance Swimming Mouse Model","authors":"Jiarun Gao,&nbsp;Shunmin Gong,&nbsp;Shijia Huang,&nbsp;Mingbo Li,&nbsp;Leilei Sun","doi":"10.1111/1750-3841.70359","DOIUrl":"https://doi.org/10.1111/1750-3841.70359","url":null,"abstract":"<div>\u0000 \u0000 <p><i>Cucumaria frondosa</i> abdominal hydrolysates (CFHs) were prepared using flavorzyme under optimal conditions, and their antioxidant activity, stability, and anti-fatigue activity were systematically evaluated. CFHs exhibited excellent free radical scavenging ability at temperatures below 60°C and under neutral to weakly acidic conditions. Under optimal conditions, the hydroxyl radical scavenging activity of CFHs reached as high as 81.48%, with reducing activity up to 76.35% and Fe²⁺-chelating activity of 46.36%. In our study on anti-fatigue in mice, we utilized male ICR mice as experimental subjects and ginseng as the positive control. Forced swimming model experiments were conducted to assess the anti-fatigue effects of CFHs, which were measured through swimming duration, hematoxylin and eosin (H&amp;E) staining of liver tissues, and various assay kits. Compared to the control group, CFHs significantly prolonged the forced swimming time to 12.79 min, outperforming ginseng. In addition, CFHs improved the glycogen reserve and antioxidant system, as well as reduced the expression levels of lactic acid (LA), ammonia (NH₃), and blood urea nitrogen (BUN). Liver glycogen and blood glucose contents were significantly elevated in all three groups of mice treated with CFHs via gavage for 30 days. Concurrently, CFHs upregulated superoxide dismutase (SOD) and glutathione peroxidase (GSH-Px), alleviating muscle damage. These findings suggest that CFHs may alleviate fatigue through multiple targeted mechanisms, including energy optimization, oxidative stress reduction, and inhibition of metabolic waste.</p>\u0000 </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 7","pages":""},"PeriodicalIF":3.2,"publicationDate":"2025-07-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144558131","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Antiproliferative Effects of Fractionated Crude Lectins From Boiled Japanese Taro Tubers (Colocasia esculenta (L.) Schott)","authors":"Satsuki Une,&nbsp;Koji Nonaka,&nbsp;Rieko Nakata,&nbsp;Junich Akiyama","doi":"10.1111/1750-3841.70375","DOIUrl":"https://doi.org/10.1111/1750-3841.70375","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> ABSTRACT</h3>\u0000 \u0000 <p>Lectins are carbohydrate-binding proteins with diverse biological functions, including antitumor and immunomodulatory activities. Taro (<i>Colocasia esculenta</i>) tubers, commonly consumed in cooked form, are a potential bioactive lectin source; however, the effects of thermal processing on their functionality remain insufficiently understood.</p>\u0000 \u0000 <p>This study investigated the biological profiles of lectins fractionated from both raw and boiled Japanese taro tubers (JTT). Lectins were fractionated using carboxymethyl-Sepharose and diethylaminoethyl-Sepharose chromatography, depending on their solubility following thermal treatment. To simulate dietary conditions, crude (unpurified) lectin fractions were analyzed directly without further purification. Hemagglutination assays revealed that lectins from both raw and boiled JTT recognized thyroglobulin and fetuin, while those from boiled JTT also exhibited specificity toward N-acetylneuraminic acid. Boiled JTT lectins demonstrated reduced protease resistance and mitogenic activity compared to raw fraction, though mitogenicity remained lower than that of concanavalin A in mouse splenocyte cultures. Lectins from both sources demonstrated notable antiproliferative activity against multiple cancer cell lines, including HepG2, HeLa, B16, LM8, and Ehrlich ascites cells. Boiled taro lectins showed better activity in some cases, which suggests that they still have some bioactivity after being heated. Even after undergoing some structural changes from boiling, their ability to cause clumping of red blood cells and their specific interaction with carbohydrates remained unchanged. This means that certain useful properties of taro lectins are still there. These results help us understand how we can use heated taro lectins as beneficial ingredients in medicine and functional foods.</p>\u0000 \u0000 <p><b>Practical Application</b>: <i>Colocasia esculenta</i> (L.) Schott is a tuberous monocotyledonous plant that grows in tropical and subtropical climates. Lectins from raw and boiled Japanese tubers showed specificity for thyroglobulin and fetuin. Moreover, lectins fractionated from boiled samples showed specificity for N-acetylneuraminic acid using mouse erythrocytes. They were resistant to proteases and exhibited antiproliferative activity against HepG2, HeLa, B16, LM8, and Ehrlich ascites cells. The crude fractions from raw and boiled tubers could stimulate splenocyte proliferation and inhibit TNF-α, IL-6, IL-1β, and COX-2 expressions. Thus, lectins from boiled tubers have the potential to be used as bioactive proteins in medical research.</p>\u0000 </section>\u0000 </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 7","pages":""},"PeriodicalIF":3.2,"publicationDate":"2025-07-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144558247","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Biregionally differentiated growth generates sharp apex and concave joints in leaves","authors":"Zining Wang,&nbsp;Yasuhiro Inoue,&nbsp;Atsushi Mochizuki,&nbsp;Hirokazu Tsukaya","doi":"10.1111/tpj.70310","DOIUrl":"https://doi.org/10.1111/tpj.70310","url":null,"abstract":"<p>The leaf apex, the distal end of the leaf blade, exhibits enormous variation in shapes across plant species. Among these diverse morphologies, the sharp apex, characterized by its pointed and elongated tip, is important for both species identification and environmental adaptation. Despite its taxonomic and ecological importance, the developmental mechanisms underlying the formation of a sharp apex remain unknown. The present study aims to investigate the curvature patterns and morphogenesis of the sharp apex to uncover these mechanisms using <i>Triadica sebifera</i> leaves. We revealed that the sharp apex marks the maximum positive curvature and is flanked by concave joints with negative curvatures, indicating anisotropic tissue growth and spatially regulated cellular behavior. To investigate the underlying cellular mechanism, we observed cell shapes and cell divisions across different developmental stages and regions. Unlike plant roots or stems, we did not observe highly elongated or aligned cell shapes at the mature stage. Also, unlike serration leaf margins, we did not observe increased cell proliferation near the sharply elongated apex. Instead, we identified a biregional differentiation in cell division angles, and our simulations confirmed that these division angles could generate the sharply elongated apex that might be influenced by anisotropic cell growth. Then, further generalizations were made from this case study of <i>T. sebifera</i>, revealing that spatiotemporal change in cell division angle is essential to make sharp-tipped leaf shape.</p>","PeriodicalId":233,"journal":{"name":"The Plant Journal","volume":"123 1","pages":""},"PeriodicalIF":6.2,"publicationDate":"2025-07-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/tpj.70310","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144563386","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"生物学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}