Food Safety and Health最新文献

{"title":"Chaihu Guizhi decoction ameliorates depression symptoms in chronic restraint stress-induced depressive rats by regulating gut microbiota and short-chain fatty acids","authors":"Dong Peng,&nbsp;Yuying Cheng,&nbsp;Yanlan Chen,&nbsp;Xin Cai,&nbsp;Hanxiao Bao,&nbsp;Xiangmin Pan,&nbsp;Wanyue Ding,&nbsp;Jianping Chen,&nbsp;Pan Li","doi":"10.1002/fsh3.12038","DOIUrl":"10.1002/fsh3.12038","url":null,"abstract":"<p>Chaihu Guizhi decoction (CJY) is a classic formula with antidepressant effects; however, it remains unclear whether the antidepressant mechanism of CJY involves modulation of the gut microbiota and which specific bacterial genera are regulated. The present study investigated the effects of CJY on the gut microbiota in chronic restraint stress (CRS)-induced depressive rats. The results showed that CJY treatment attenuated depressive-like behavior, repaired hippocampal neuronal damage, and increased neurotransmitter levels in CRS-induced depressive rats. CJY reshaped the gut microbiota spectrum by increasing the level of the key bacterial genera that alleviate depression, such as <i>Lactobacillus</i>, while decreasing the level of the key bacterial genera that exacerbate depression, such as <i>Bacteroides</i>, <i>Parabacteroides</i>, and <i>Lachnoclostridium</i>. In addition, CJY restored the gut flora dysbiosis-derived changes in the production of short-chain fatty acids, such as acetic acid, propionic acid, and valeric acid. This study lays the foundation for identifying therapeutic targets for CJY and elucidating its underlying mechanisms from the perspective of the microbiota.</p>","PeriodicalId":100546,"journal":{"name":"Food Safety and Health","volume":"2 2","pages":"276-288"},"PeriodicalIF":0.0,"publicationDate":"2024-03-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsh3.12038","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140235494","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Genetic determinants of thermal resistance in foodborne bacterial pathogens","authors":"Aswathi Soni,&nbsp;Gale Brightwell","doi":"10.1002/fsh3.12037","DOIUrl":"https://doi.org/10.1002/fsh3.12037","url":null,"abstract":"<p>Thermal food processing stands as the conventional and prevalent intervention utilized by food industries to uphold food safety standards. Some bacteria are known to withstand thermal treatments up to definite extents. This ability primarily stems from genetically determined traits that can be influenced by environmental conditions. This review focuses on the genetic determinants of thermal resistance in foodborne pathogens including the locus of heat resistance (LHR). Genes contributing to the expression of proteins that might indirectly contribute to thermal resistance have also been covered. The emergence of thermal tolerance in these pathogens raises significant food safety concerns, given global worries about bacterial resistance. The review consolidates existing research on genetic components and loci of heat resistance and highlights potential areas of gaps that warrant further research. Furthermore, acquired cross-protection leading to resistance across multiple interventions has also been highlighted as an emerging concern. Acquiring insights into the environmental conditions that promote the selection of the LHR will empower the adoption of more efficient strategies to obstruct the pathways by which these pathogens persist within processing chains.</p>","PeriodicalId":100546,"journal":{"name":"Food Safety and Health","volume":"2 2","pages":"213-220"},"PeriodicalIF":0.0,"publicationDate":"2024-03-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsh3.12037","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140641740","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Interactions of proteins and phenolics: A case for pulse proteins and onion flavonoids","authors":"Deniz Günal-Köroğlu,&nbsp;Esra Capanoglu","doi":"10.1002/fsh3.12035","DOIUrl":"10.1002/fsh3.12035","url":null,"abstract":"<p>Researchers and the food industry are interested in the development of new plant-based products rich in proteins, considering the environmental, religious, and health concerns of consumers against animal-based proteins. Essentially, plant-based proteins have affordable prices, advantageous qualities, are renewable and biodegradable, and cause comparatively milder allergic reactions (X. Zhang, Wang, et al., <span>2022</span>). Size, shape, amino acid composition and sequence, net charge and distribution, hydrophobicity/hydrophilicity ratio, secondary, tertiary, and quaternary structures, molecular flexibility/rigidity, and the ability to interact/react with other components are among the physical and chemical characteristics that control protein functionality (Damodaran, <span>2008</span>). Functional properties of pulse proteins are significant topics for the food industry as alternative protein sources started to be used in different products such as gluten-free products or vegan mayonnaise (Du et al., <span>2014</span>). Proteins in foods differ in (1) protein amount, (2) amino acid composition, (3) digestibility, (4) rate of protein digestion, and (5) capacity to transfer amino acids for protein synthesis. Animal proteins are efficiently utilized for protein synthesis, contain all of the essential amino acids, and are often well digested. Therefore, animal proteins are regarded as “high quality” (Gilbert et al., <span>2011</span>). On the other hand, plant-based proteins cannot be widely used in foods as of animal proteins. The use of plant proteins including soy and other legume and oilseed proteins, is limited in conventional foods. These proteins do not function as effectively as animal proteins in most food products, even though they are similar combinations of proteins. There is a lack of knowledge on the precise molecular characteristics of proteins that give rise to several beneficial functions in foods (Damodaran, <span>2008</span>), and still many research studies are being conducted to overcome these challenges in plant-based proteins and improve their nutritional and techno-functional qualities.</p><p>Proteins and phenolic compounds coexist naturally in many foods or food matrices; however, phenolics do not interact directly with proteins since they are found in vacuoles in plants (Rohn, <span>2014</span>). For phenolics to interact with proteins, plant tissue must be broken down by the effects of food processing and gastrointestinal digestion. Thus, proteins and phenolic compounds in the same environment interact in different ways (Le Bourvellec &amp; Renard, <span>2012</span>). Protein–phenolic interaction is classified as reversible or irreversible. The protein–phenolic interactions are affected by covalent and non-covalent (hydrogen bonding, hydrophobic interactions, and Van der Waals forces) interactions (Ozdal et al., <span>2013</span>).</p><p>Onion and onion skin contain high levels of antioxidant flavonoids. The most domi","PeriodicalId":100546,"journal":{"name":"Food Safety and Health","volume":"2 2","pages":"172-178"},"PeriodicalIF":0.0,"publicationDate":"2024-02-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsh3.12035","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139961845","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Wine is more than just a beverage: Chemical diversity, health benefits, and immunomodulating potential of wine polyphenols","authors":"Danka Mitrović,&nbsp;Ivana Sredović Ignjatović,&nbsp;Maja Kozarski,&nbsp;Jelena Popović- Đorđević","doi":"10.1002/fsh3.12036","DOIUrl":"10.1002/fsh3.12036","url":null,"abstract":"<p>Wine, the fermented juice of the grape (<i>Vitis vinifera</i>), is a complex beverage composed primarily of water and ethanol. On the other hand, phenolic compounds are less abundant components that participate in taste and color formation. In addition to their major role in the sensory profile of wine, phenolic compounds (also referred as polyphenols) function through various mechanisms, exerting positive influence on health. According to recent research, consuming just one glass of red wine positively contributes to health protection, and it is connected to the maintenance of the redox endothelial balance, potential for reducing diabetes occurrence, preventing atherosclerosis, and reducing the risk of cardiovascular diseases. What is more, a lower incidence of certain types of cancers has also been observed. The health promoting benefits of wine are explained by its wide spectrum of structurally diverse phenolic compounds whose content may depend on numerous factors. The most abundant compounds are anthocyanins with up to 400 mg/L, followed by phenolic acids, flavanols, flavonols, hydrolyzable tannins, flavanones, and stilbenes (up to 200, 120, 60, 50, 25, and 5 mg/L, respectively). This review paper outlines the structural variety, health advantages, and immunomodulatory capacity of wine polyphenols, drawing upon the latest and most pertinent scientific literature available in this domain.</p>","PeriodicalId":100546,"journal":{"name":"Food Safety and Health","volume":"2 2","pages":"196-212"},"PeriodicalIF":0.0,"publicationDate":"2024-02-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsh3.12036","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139834334","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Prevalence and characterization of Staphylococcus aureus from different processing points in beef processing plants in Shandong, China","authors":"Tianning Zhang,&nbsp;Yunge Liu,&nbsp;Xiaoyin Yang,&nbsp;Benzhi Gong,&nbsp;Rongrong Liang,&nbsp;Yanwei Mao,&nbsp;Yimin Zhang,&nbsp;Pengcheng Dong,&nbsp;Lixian Zhu","doi":"10.1002/fsh3.12033","DOIUrl":"10.1002/fsh3.12033","url":null,"abstract":"<p><i>Staphylococcus aureus</i> (<i>S. aureus</i>) is a common zoonotic foodborne pathogen that poses a serious threat to the microbial control of meat processing, especially the multidrug resistant (MDR) strain. This study aimed to investigate the prevalence, antimicrobial susceptibility, virulence genes, biofilm formation ability (BFA), and molecular types of <i>S</i>. <i>aureus</i> isolated from two beef-processing plants in China. The results revealed that the prevalence of <i>S. aureus</i> was 17.1% (60/350), including one methicillin-resistant strain. The chilled carcass showed the highest detection rate among the seven sampling points. The isolates exhibited high resistance to penicillin (88.3%) and lincomycin (80.0%), and 75.0% of the isolates showed multidrug resistance (MDR). All isolates carried <i>hla</i> and <i>clfa</i> and critical toxin genes (<i>seb</i>, <i>pvl</i>, and <i>tst</i>) were also detected. Additionally, 96.7% of isolates exhibited strong and moderate BFA. The isolates were typed by Multilocus Sequence Typing (MLST) and Staphylococcus Protein A (<i>spa</i>) typing methods, resulting in nine different types for each method. The predominant type was ST7-t091, accounting for 68.3% of the isolates. Our research suggests that there may be a critical control point in the chilling room, and the high MDR rate and strong BFA increase the difficulty of control and the risk of transmission.</p>","PeriodicalId":100546,"journal":{"name":"Food Safety and Health","volume":"2 2","pages":"265-275"},"PeriodicalIF":0.0,"publicationDate":"2024-01-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsh3.12033","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139608735","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Recent insight on nutritional value, active phytochemicals, and health-enhancing characteristics of fig (Ficus craica)","authors":"Manar Yahya Alzahrani,&nbsp;Asmaa Ibrahim Alshaikhi,&nbsp;Jumanah Samir Hazzazi,&nbsp;Jumanah Reda Kurdi,&nbsp;Mohamed Fawzy Ramadan","doi":"10.1002/fsh3.12034","DOIUrl":"10.1002/fsh3.12034","url":null,"abstract":"<p>The current review highlights the nutritional values, phytochemical profile, and health-enhancing characteristics of figs (<i>Ficus carica</i> L., family Moraceae). <i>Ficus carica</i> is one of the oldest fruit trees. The fruit has been appreciated as food and for its biomedical properties since ancient times. <i>Ficus carica</i> contains essential bioactive compounds that enhance health. The plant is characterized by unique compounds in all parts (peel, pulp, leaves, seed, and latex) besides primary nutrients (fatty acids, carbohydrates, vitamins, and minerals). <i>Ficus carica</i> is rich in bioactive secondary products such as flavonoids, furanocoumarin, anthocyanin, pectin, and phytosterols, contributing to many health benefits. Bioactive phytonutrients found in fig are used as antioxidant and antidiabetic agents due to the presence of specific functional groups that control diabetes. The health-enhancing effects of fig, including anti-tumor, anti-inflammatory, and anti-osteoporosis, are related to high levels of minerals essential to bone health and their benefits on Alzheimer's disease. All parts of <i>Ficus carica</i> have been used in cosmetics and pharmaceutical products, especially wound healing. In addition, <i>Ficus carica</i> has many uses in food items as a colorant and a preservative. To the best of knowledge, there is a lack of reports discussing the biochemistry, bioactivity, and medicinal traits of <i>Ficus carica</i> and the plant parts. This review gathered scientific information regarding the chemical profile, biological traits, and different uses of <i>Ficus carica</i>.</p>","PeriodicalId":100546,"journal":{"name":"Food Safety and Health","volume":"2 2","pages":"179-195"},"PeriodicalIF":0.0,"publicationDate":"2024-01-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsh3.12034","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139527030","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Aflatoxins in food: Prevalence, health effects, and emerging trends in its mitigation—An updated review","authors":"Biji Balan,&nbsp;Amit S. Dhaulaniya,&nbsp;Munendra Kumar,&nbsp;Mohit Kumar,&nbsp;Prateek Kumar","doi":"10.1002/fsh3.12030","DOIUrl":"10.1002/fsh3.12030","url":null,"abstract":"<p>Mycotoxins are secondary metabolites produced by a variety of fungal and mold species. One of the mycotoxin families that is often regarded as the most concerned one in human and animal feeds, is aflatoxin. Aflatoxins produced by <i>Aspergillus</i> species are very toxic and cause significant contamination of food supplies, resulting in serious health repercussions including carcinogenicity. To date, several regulations on aflatoxin permissible level limits have been established in a number of nations. Based on government guidelines and restrictions, consumers and food producers anticipate that aflatoxin contamination in food should not negatively impact human and animal health. Aflatoxin contamination of food commodities poses a consequential risk to humans and is also associated with substantial financial losses. Conventional mycotoxin reduction strategies involve both preventative and decontamination approaches. The present review gives an update on recent research on conventional approaches, including pre- and post-harvest procedures that could potentially be used to decontaminate aflatoxin. Additionally, the current study delves into the source of contamination, global occurrence, impact on human health, and management strategies to assure food security and safety.</p>","PeriodicalId":100546,"journal":{"name":"Food Safety and Health","volume":"2 1","pages":"39-71"},"PeriodicalIF":0.0,"publicationDate":"2024-01-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsh3.12030","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139620806","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Detection of food contaminants: A review of established rapid analytical techniques and their applications and limitations","authors":"Zhiming Ling,&nbsp;Luyu Yang,&nbsp;Wanqing Zhang,&nbsp;Ting Yao,&nbsp;Hengyi Xu","doi":"10.1002/fsh3.12032","DOIUrl":"10.1002/fsh3.12032","url":null,"abstract":"<p>Food contaminants have consistently posed a serious threat to human health and have caused various food safety problems. The most common techniques currently used for the detection of food contaminants, include instrumental and immunoassay methods; however, these traditional methods have shown some limitations when applied to the analysis of food contaminants. Therefore, in recent years, more and more researchers have been devoted to the development of rapid, reliable, sensitive, and suitable detection techniques for the detection of food contaminants in food matrices. In this review, we first classify the analytical methods proposed in recent years into colorimetric methods, fluorescence methods, photoelectrochemical methods, electrochemical methods, nucleic acid amplification methods, and other methods, and illustrate their detection principles. In addition, the paper highlights the strategies and recent research advances for each method through typical application examples. Finally, the future perspectives of these analytical methods are presented. We hope that this review will provide researchers with valuable insights to guide the sensitive detection of food contaminants.</p>","PeriodicalId":100546,"journal":{"name":"Food Safety and Health","volume":"2 1","pages":"72-95"},"PeriodicalIF":0.0,"publicationDate":"2024-01-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsh3.12032","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139443003","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Acute, subacute, and sub-chronic toxicity evaluation of Bletilla formosana tubers in rats","authors":"Yongchao Wang,&nbsp;Jian Zhang,&nbsp;Tianrui Zhao,&nbsp;Jianxin Cao,&nbsp;Afsar Khan,&nbsp;Zhengxuan Wang,&nbsp;Yaping Liu,&nbsp;Guiguang Cheng","doi":"10.1002/fsh3.12026","DOIUrl":"10.1002/fsh3.12026","url":null,"abstract":"<p><i>Bletilla formosana</i> (Hayata) Schltr. is an important economic medicinal and edible plant in China. Its tubers (BFTs) are traditionally consumed as a beverage and canned foods for promoting human health. In this paper, the nutrients, the contents of total phenol, flavonoids, and polysaccharides, and the safety and toxicity of BFT are determined. The chemical analysis reported that BFT is rich in proteins, polysaccharides, polyphenols, flavonoids, and trace elements. The acute (14 days), subacute (28 days), and sub-chronic (90 days) toxicities of BFT were evaluated for the first time in female and male rats. An acute toxicity study showed that the female rats by single oral administrations of BFT with 10,000 mg/kg body weight (BW) did not have behavioral changes and mortality, indicating that 50% lethal dose (LD50) of BFT was over 10,000 mg/kg BW. Similarly, BFT at 5000 mg/kg BW for consecutive 28 and 90 days in rats was also not toxic for rats after the analysis of physiological and biochemical parameters. Additionally, there are no significant differences on the histopathological changes of the heart, liver, spleen, lung, kidney, ovary, or testis between the control and BFT groups. Our findings revealed that BFT with concentration of less than 5000 mg/kg BW are safe for the female or male rats, indicating that BFT could be regarded as a safe food source.</p>","PeriodicalId":100546,"journal":{"name":"Food Safety and Health","volume":"2 1","pages":"117-132"},"PeriodicalIF":0.0,"publicationDate":"2024-01-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsh3.12026","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139385242","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Factors driving the acceptance of genetically modified food crops in Ghana","authors":"Matthew Chidozie Ogwu,&nbsp;Onah Peter Thompson,&nbsp;Enoch Akwasi Kosoe,&nbsp;Eliasu Mumuni,&nbsp;Helen Akolgo-Azupogo,&nbsp;Ebiuwa Gladys Obahiagbon,&nbsp;Sylvester Chibueze Izah,&nbsp;Odoligie Imarhiagbe","doi":"10.1002/fsh3.12031","DOIUrl":"10.1002/fsh3.12031","url":null,"abstract":"<p>Crops produced using recombinant DNA technology have invaluable food security roles but are not broadly accepted. Food insecurity affects between 45% and 50% of the Ghanaian populace, while the debate to adopt, accept, use, and commercialize genetically modified (GM) crops is ongoing. In this study, a choice-based conjoint experimental design was adopted to investigate factors driving the acceptance or rejection of GM crops in Ghana. Results from average marginal component effect estimation suggest that safety concern is the major driver for accepting or rejecting GM crops. This was further confirmed using predicted probabilities and marginal means estimation of community acceptance especially when it possesses certain attributes. The safer the GM crop is perceived for human consumption, health, and environment, the more likely the Ghanaian populace will accept it. In addition, yield and taste were observed to be other key driving factors to accept GM crops. Importantly, the country of patency was also observed to be a critical driving factor for whether or not a GM crop is accepted in Ghana. There is a need for active and greater engagement with the Ghanaian populace to put proper legislation, regulations, policies, and knowledge co-creation process to ensure the proper use of GM crops.</p>","PeriodicalId":100546,"journal":{"name":"Food Safety and Health","volume":"2 1","pages":"158-168"},"PeriodicalIF":0.0,"publicationDate":"2024-01-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsh3.12031","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139385651","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}