Journal of Future Foods最新文献

{"title":"Biocatalytic synthesis of musk macrolides from fatty acids: combining unspecific peroxygenase and lipase","authors":"Hao Zhang ,&nbsp;Bin Wu ,&nbsp;Yanping Xian ,&nbsp;Ming Liang ,&nbsp;Yunjian Ma ,&nbsp;Yonghua Wang","doi":"10.1016/j.jfutfo.2024.01.011","DOIUrl":"10.1016/j.jfutfo.2024.01.011","url":null,"abstract":"<div><div>Musk macrolides are a kind of rare flavors structurally featuring 14−16 membered rings in the flavour and fragrance industry. While various chemical synthesis routes for musk macrolides exist, there is a growing interest in biocatalytic approaches. In this study, a new biocatalytic approach is proposed for the synthesis of musk macrolides from fatty acids using unspecific peroxygenases (UPOs) in combination with lipase. Specifically, the UPO from <em>Marasmius rotula</em> (<em>Mro</em>UPO) was utilized as an oxidation catalyst together with the choline oxidase from <em>Arthrobacter nicotinate</em> (<em>An</em>ChOx) for the <em>in situ</em> generation of H₂O₂. The enzymatic cascade process involved the hydroxylation of fatty acids using <em>Mro</em>UPO as a catalyst to prepare terminal hydroxylated fatty acids. Under the optimized conditions, 14-hydroxy tetradecanoic acid, 15-hydroxy pentadecanoic acid and 16-hydroxy hexadecanoic acid were obtained at concentrations of 11.1, 18.2 and 17.1 mg/L in a 50-mL reaction system, respectively. These hydroxylated fatty acids were then separated and esterified by lipase Novozymes 435 to produce the desired macrolides. Various <em>ω</em>-hydroxy fatty acids were successfully converted into macrolides, with the concentrations of cyclotetradecanolide, cyclopentadecanolide and cyclohexadecanolide reaching 11, 29 and 23 mg/L, respectively, in a 10-mL reaction system. This new biocatalytic approach represents a promising method for synthesizing valuable natural flavour compounds.</div></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"6 1","pages":"Pages 66-72"},"PeriodicalIF":5.2,"publicationDate":"2025-04-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143851445","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"The preparation and antimicrobial activity of lauric arginate/hydroxypropyl-β-cyclodextrin stabilized essential oil nanoemulsion","authors":"Yaoyao Xu ,&nbsp;Chengcheng Gao ,&nbsp;Kehong Hou ,&nbsp;Yan Zhang ,&nbsp;Ying Chen ,&nbsp;Xiao Feng ,&nbsp;Xiaozhi Tang","doi":"10.1016/j.jfutfo.2024.04.004","DOIUrl":"10.1016/j.jfutfo.2024.04.004","url":null,"abstract":"<div><div>To improve the antimicrobial performance of cinnamon essential oil, lauric arginate was selected as a surfactant and a synergistic antimicrobial agent, and hydroxypropyl-<em>β</em>-cyclodextrin was used to further enhance the stability and antimicrobial activity of lauric arginate-stabilized cinnamon essential oil emulsions. The results showed that hydroxypropyl-<em>β</em>-cyclodextrin reduced droplet size and increased storage stability of the cinnamon essential oil emulsions stabilized by lauric arginate. The emulsification and inclusion effect of hydroxypropyl-<em>β</em>-cyclodextrin increased the degree of dispersion of cinnamon essential oil and lauric arginate, and protected lauric arginate and cinnamon essential oil from environmental conditions. Minimum inhibitory concentration and minimum bactericidal concentration values demonstrated that the addition of hydroxypropyl-<em>β</em>-cyclodextrin caused the synergistic inhibitory effects between lauric arginate and cinnamon essential oil against <em>Escherichia coli</em> and lauric arginate-stabilized cinnamon essential oil emulsions displayed the synergistic inhibitory effects against <em>Staphylococcus aureus</em> whether the hydroxypropyl-<em>β</em>-cyclodextrin existed or not. This work indicated that the cinnamon essential oil nanoemulsions co-stabilized by hydroxypropyl-<em>β</em>-cyclodextrin and lauric arginate could be used as high effective antimicrobial agents for food preservation.</div></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"6 1","pages":"Pages 82-89"},"PeriodicalIF":5.2,"publicationDate":"2025-04-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143851447","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Quantitation of common mycotoxins (aflatoxin B1 and deoxynivalenol) in cereals by high performance thin layer chromatography with smartphone image capture and ImageJ analysis","authors":"Xudong Shi ,&nbsp;Xingjun Xi ,&nbsp;Xiaoqian Tang ,&nbsp;Yisheng Chen","doi":"10.1016/j.jfutfo.2024.08.011","DOIUrl":"10.1016/j.jfutfo.2024.08.011","url":null,"abstract":"<div><div>Aflatoxin B₁ (AFB₁) and deoxynivalenol (DON) are among the most frequently detected mycotoxin in cereals, posing great challenge to human health. This work proposed a cost-efficient and robust planar chromatography method for the rapid screening AFB₁ in millet and buckwheat, as well as DON in wheat, corn, barley, and oats, achieving detection of the two common fungal toxins in cereals. First, the sample preparation was realized by a simple extraction with 10 mL of acetonitrile, both containing 4 g of anhydrous MgSO₄, 1 g of NaCl, and 25 mg of primary secondary amine adsorbent. After high throughput chromatography, which resulted in the separation of the targeted compound from background noise and derivatization with 10% ethanol solution of AlCl₃ (only for the visualization of DON). The separation results were recorded using a smartphone in a dark chamber equipped with a 366 nm ultraviolet source. To simplify the analysis, the quantification of the graphical outcome was carried out using the open-source software ImageJ, based on quantifying digitalized pixel values. It was demonstrated that the detection sensitivity (AFB₁: limit of detection (LOD) = 14.2 μg/kg, DON: LOD = 64.3 μg/kg) was adequate to meet the strict maximum residue limit stipulated for both targeted compounds, while calibration curves gave good linearity (AFB₁: correlation coefficient (<em>R</em>²) = 0.967 within 1−80 ng/band, DON: <em>R</em>²= 0.998 within 50−800 ng/band). Then the method accuracy and precision were evaluated by spiking-recovery experiments, showing that the recovery rates of AFB₁ was within 76.9%−113.6% and those DON within 91.0%−116.5%, with relative standard deviations of less than 4.9% and 5.8% for AFB₁ and DON, respectively. The conceptual validation of this study demonstrates that the high performance thin layer chromatography (HPTLC)-image quantification method has effectively addressed the limitation of HPTLC imaging results being confined to preliminary screening without the capability of precise quantification, thereby bridging the gap between imaging and quantification. This method exhibits promising analytical tool characteristics and is suitable for screening mycotoxins in cereal samples.</div></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"6 1","pages":"Pages 48-54"},"PeriodicalIF":5.2,"publicationDate":"2025-04-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143851443","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Preparation of glucoraphenin by an integrated approach of anion exchange resin-ultrafiltration-pHPLC from stir-fried seeds of Raphanus sativus L. and its anti-hyperlipidemia activity","authors":"Zhuang Miao ,&nbsp;Shaohua Yu ,&nbsp;Yuanyuan Zhang ,&nbsp;Xinyue Yu ,&nbsp;Huagang Sheng ,&nbsp;Honglei Zhou ,&nbsp;Liqiao Zhu","doi":"10.1016/j.jfutfo.2024.08.013","DOIUrl":"10.1016/j.jfutfo.2024.08.013","url":null,"abstract":"<div><div>The objective of this study was to establish an efficient and low-cost method for preparing glucoraphenin (GRE) from stir-fried seeds of <em>Raphanus sativus</em> L., and then evaluate the anti-hyperlipidemia activity of GRE. The optimal resin was selected by comparing adsorption and desorption ability of six kinds of anion exchange resins for GRE. The loading and elution conditions of the optimal resin for GRE were then optimized by dynamic adsorption and desorption experiments. The results showed that D301-Cl^– resin was the optimal resin, and the optimal loading conditions were the original sample solution (pH = 6) with a concentration of 0.10 g/mL, the sample loading flow rate was 2 BV/h, and the sample volume was 7 BV. The optimum elution conditions were as follows: the elution solution was 5 g/100 mL NaCl, followed by subsequent elution with 4 BV at an elution flow rate of 2 BV/h. The collected eluent was further purified by ultrafiltration and preparative high-performance liquid chromatography (pHPLC) to obtain GRE, and the molecular weight and structure of GRE were determined by high performance liquid chromatography time-of-flight mass spectrometry and nuclear magnetic resonance, respectively. The purity of GRE was detected to be 95.1% by HPLC. Animal experiments showed that GRE had anti-hyperlipidemic effects by improving serum and liver lipid levels, alleviating liver lipid deposition, and protecting the liver. This study indicated that GRE may be a potential anti-hyperlipidemia drug candidate or dietary supplement.</div></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"6 1","pages":"Pages 131-142"},"PeriodicalIF":5.2,"publicationDate":"2025-04-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143851438","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"A critical review on research status and future prospects of fermented soybean products in China","authors":"Ning Huang ,&nbsp;Juanjuan Yi ,&nbsp;Yanling Shi ,&nbsp;Jiaqing Zhu ,&nbsp;Ran Yang ,&nbsp;Lingbo Qu ,&nbsp;Jike Lu ,&nbsp;Changcheng Zhao","doi":"10.1016/j.jfutfo.2024.02.001","DOIUrl":"10.1016/j.jfutfo.2024.02.001","url":null,"abstract":"<div><div>Traditional fermented soybean foods including dajiang, douchi, sufu and soy sauce are considered as indispensable to people's dietary structure in China due to its unique flavors and health benefits. The complex favor compounds in fermented soybean foods are reported closely related to the metabolisms of various microorganisms in fermentation systems. Thus, understanding the influences of complex microbiota on the formation of flavor components in traditional fermented soybean foods is important to the production of high quality fermented soybean products. In recent years, numerous researches have been conducted to investigate the microbial community and flavor metabolites during fermentation using high-throughput sequencing and mass spectrometry-based metabolomics analysis. While, there is no systematic review of microbiota and flavor characteristics of fermented soy products from China. This review comprehensively discusses the traditional fermentation processing, bacterial community and flavor characteristics of four traditional fermented soybean foods in China including dajiang, douchi, sufu, and soy sauce. Finally, it is proposed that emerging technologies such as metagenomics, transcriptomics, proteomics and metabolomics should be applied to further improve the accuracy of the analysis of microbial diversity and flavor components for accurately revealing the relationship between the microbial community and the formation of characteristic flavor in traditional fermented soybean products.</div></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"6 1","pages":"Pages 11-25"},"PeriodicalIF":5.2,"publicationDate":"2025-04-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143851440","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Egg freshness during storage: the effect of laying hen age and shelf life prediction using a novel hybrid modeling method","authors":"Yifeng Lu ,&nbsp;Jing Li ,&nbsp;Zihao He ,&nbsp;Linyun Chen ,&nbsp;Huixin Tian ,&nbsp;Chen Xu ,&nbsp;Xinglian Xu ,&nbsp;Minyi Han","doi":"10.1016/j.jfutfo.2024.11.009","DOIUrl":"10.1016/j.jfutfo.2024.11.009","url":null,"abstract":"<div><div>Changes in the quality of eggs during storage relate to their shelf life and economic value. Factors such as temperature, relative humidity, the operation of cleaning, and microorganisms have been shown to play a role in the storage quality of eggs. This study thus aimed at investigating the effect of hen age on the storage quality of egg, and predicting egg shelf life using back propagation artificial neural network (BP-ANN) based models. Eggs laid by Jingfen No.1 (27 and 58 weeks of age) and Jingfen No.6 (26 and 57 weeks of age) hens were stored under ambient conditions and evaluated by physicochemical properties. It was found that the shelf life of the lower age group was significantly longer than that of the higher age group. A novel hybrid model combining BP-ANN, cuckoo search and adaptive boosting (CS-BP-AdaBoost) was proposed for predicting the remaining egg shelf life, with the input being Haugh unit, yolk index, air cell depth, albumen pH, hen age, and breed. The tuning process of hyperparameters such as learning rate, training function, and transfer function was presented in detail. Results show that CS-BP-AdaBoost had satisfactory performance on the test set with root mean square error (RMSE) and coefficient of determination (<em>R</em>²) of 0.68 and 0.97, respectively. And it outperformed BP-ANN by reducing RMSE by 0.39 and improving <em>R</em>² by 0.05. The model used solved the problem that the traditional BP-ANN tends to fall into local minima. The removal of hen age from the input parameters caused a decrease in prediction accuracy (<em>R</em>² = 0.95, RMSE = 1.00), suggesting an important role of hen age in shelf life prediction. This study demonstrates the great potential of applying combinatorial modeling approaches to predict egg shelf life and the crucial impact of hen age on egg shelf life prediction.</div></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"5 6","pages":"Pages 614-627"},"PeriodicalIF":5.2,"publicationDate":"2025-01-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143104291","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":"Alkaloids extracted from Dendrobium officinale grown in diverse environments exhibited robust antioxidative and antiaging activity","authors":"Yichen Liu ,&nbsp;Arome Solomon Odiba ,&nbsp;Qi Yu ,&nbsp;Jin Xie ,&nbsp;Nkwachukwu Oziamara Okoro ,&nbsp;Guiyan Liao ,&nbsp;Xinchen Zhu ,&nbsp;Bin He ,&nbsp;Cheng Jin ,&nbsp;Wenxia Fang ,&nbsp;Bin Wang","doi":"10.1016/j.jfutfo.2024.11.007","DOIUrl":"10.1016/j.jfutfo.2024.11.007","url":null,"abstract":"<div><div>Due to the increase in aging populations and the prevalence of aging-associated diseases, there is a growing interest in finding therapeutic interventions. Antioxidants play a vital role in mitigating the adverse conditions associated with aging. In this study, we investigated the impact of <em>Dendrobium officinale</em> alkaloids (DOA) cultivated in diverse environments on antioxidative and anti-aging responses in <em>Caenorhabditis elegans</em>. Three distinct sources of DOA, represented as tree (TR)-DOA, greenhouse (GH)-DOA, and rock (RK)-DOA, were examined. Following initial testing of three DOA concentrations, 10 µg/mL was selected, which increased the TJ1060 lifespan by 23%, and exhibited no toxicity. TR-DOA, GH-DOA, and RK-DOA exhibited robust antioxidative effects, significantly reducing reactive oxygen species levels by 37%, 54%, and 60%, respectively on day 1, and 68%, 73%, and 75% on day 5, respectively. On day 4, TR-DOA, GH-DOA, and RK-DOA significantly reduced lipofuscin levels by 36%, 51%, and 39%, respectively (<em>P</em> &lt; 0.000 1). On day 8, lipofuscin levels were significantly reduced by 34% (<em>P</em> &lt; 0.01), 32% (<em>P</em> &lt; 0.05), and 33% (<em>P</em> &lt; 0.05), respectively. TR-DOA, GH-DOA, and RK-DOA, likewise, reduced the level of the endoplasmic reticulum stress marker, HSP-4::GFP, by 36%, 37%, and 35%, respectively (<em>P</em> &lt; 0.000 1) on day 1, and by 38%, 40%, and 45%, respectively (<em>P</em> &lt; 0.000 1) on day 8. Compared to the control, RK-DOA, GH-DOA, and TR-DOA significantly upregulated HSP-6::GFP (<em>P</em> &lt; 0.0001, <em>P</em> &lt; 0.001, and <em>P</em> &lt; 0.05, respectively), and enhanced heat stress resistance (<em>P</em> &lt; 0.0001, <em>P</em> &lt; 0.001, and <em>P</em> &lt; 0.01, respectively). RK-DOA, GH-DOA, and TR-DOA significantly reduced <em>α</em>-synuclein aggregation by 31%, 25%, and 18% respectively on day 1 (<em>P</em> &lt; 0.0001, <em>P</em> &lt; 0.0001, and <em>P</em> &lt; 0.01, respectively), and by 32%, 27%, and 12% on day 3 (<em>P</em> &lt; 0.01, <em>P</em> &lt; 0.01, and <em>P</em> &gt; 0.05, respectively). RK-DOA, GH-DOA, and TR-DOA delayed paralysis (<em>P</em> &lt; 0.0001, in all cases) and significantly increased worm activity (<em>P</em> &lt; 0.001, <em>P</em> &lt; 0.001, and <em>P</em> &lt; 0.01, respectively). RK-DOA, GH-DOA, and TR-DOA also significantly increased the rate of body bend on day 5 (<em>P</em> &lt; 0.001, <em>P</em> &lt; 0.01, <em>P</em> &lt; 0.0001) and day 10 (<em>P</em> &lt; 0.001, <em>P</em> &lt; 0.0001, <em>P</em> &lt; 0.01). Our findings suggest that DOA, particularly RK-DOA, offers promising antioxidative and anti-aging benefits in <em>C. elegans</em>. The differential responses among DOA variants highlight the importance of the cultivation environment in shaping the bioactivity of natural compounds.</div></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"5 6","pages":"Pages 591-604"},"PeriodicalIF":5.2,"publicationDate":"2025-01-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143171715","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":"Radioprotective effects of polysaccharides from Poria cocos peels against 60Co-γ induced oxidative damage in vitro and in vivo","authors":"Keke Suo ,&nbsp;Chaoqiang Zheng ,&nbsp;Zhipeng Li ,&nbsp;Limin Hao ,&nbsp;Jiaqing Zhu ,&nbsp;Changcheng Zhao ,&nbsp;Yanling Shi ,&nbsp;Juanjuan Yi ,&nbsp;Jike Lu","doi":"10.1016/j.jfutfo.2024.11.006","DOIUrl":"10.1016/j.jfutfo.2024.11.006","url":null,"abstract":"<div><div>Ionizing radiation (IR) can produce superfluous reactive oxygen species (ROS) and induce oxidative damage to human health. In view of the shortcomings of chemosynthetic radioprotectors, natural radioprotectors have garnered attention due to their effectiveness, safety, and suitability for long-term use. Natural active substances, such as polysaccharides, polyphenols and alkaloids, have been proved exert good radioprotective effect. In the present study, the main components and monosaccharide compositions of the polysaccharides from <em>Poria cocos</em> peels (PCPP) and its radioprotective activities against ⁶⁰Co-γ induced oxidative damage <em>in vitro</em> and <em>in vivo</em> were evaluated. The results showed that PCPP contained (63.13 ± 3.19)% of total sugar and was composed of mannose, arabinose, glucuronic acid, galacturonic acid, glucose, galactose and fucose in a molar radio of 104.84:1.34:2.83:1.00:290.48:243.30:79.63. Moreover, PCPP exhibited significant antioxidant activity and could significantly reduce the damage of AML-12 cells under IR. Animal experiment results showed that PCPP could effectively reduce IR-induced oxidative damage of spleens and livers in mice, and alleviate the damage to the hematopoietic system. Furthermore, PCPP could greatly increase the activity of superoxide dismutase (SOD) and the content of glutathione (GSH) in serum, livers and spleens of ⁶⁰Co-γ induced mice, and correspondingly reduce the accumulation of malondialdehyde (MDA), along with the prominent reduction of alanine aminotransferase (ALT) and aspartate aminotransferase (AST) in serum and livers in mice. Above results comprehensively indicated that PCPP exerted significant antioxidant activity and could effectively reduce the ⁶⁰Co-γ induced damage <em>in vitro</em> and <em>in vivo</em>.</div></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"5 6","pages":"Pages 582-590"},"PeriodicalIF":5.2,"publicationDate":"2025-01-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143104271","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":"Regulating the PI3K and AMPK pathway: the secret of 1-deoxynojirimycin's success in alleviating chronic diseases","authors":"Chengwei Yu ,&nbsp;Qirui Hu","doi":"10.1016/j.jfutfo.2024.11.003","DOIUrl":"10.1016/j.jfutfo.2024.11.003","url":null,"abstract":"<div><div>The chronic diseases (e.g. diabetes mellitus, obesity, and cardiovascular diseases) have become a global public health issue with its increasing morbidity and mortality. However, the effects of drug treatments are limited unless the diet or living habit are monitored and controlled. The traditional Chinese medicine has advantages in treatment of chronic diseases because it can be utilized as both drug intervention and diet intervention. Mulberry leaf is a type of traditional Chinese medicine which possesses hpyerglycemic, anti-obesity, anti-inflammatory and anti-oxidative activities. Therefore, mulberry leaves are widely used to treat chronic diseases. The 1-deoxynojirimycin (DNJ) is the unique alkaloid and the primary component for hypoglycemic effects in the mulberry leaves. Meanwhile, DNJ has also been proved to exert anti-obesity, anti-cardiovascular diseases and anti-cancer effects. However, the underlying mechanisms are unclear yet, which hinders the applications of DNJ in clinic and food industry. Therefore, here we summarized the understanding of the molecular mechanisms underlying the effects of DNJ on the chronic diseases, proposed the key molecular mediators (phosphatidylinositol 3-kinase (PI3K) and adenosine 5′-monophosphate-activated protein kinase (AMPK)) and discussed the future directions to promote the application of DNJ.</div></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"5 6","pages":"Pages 551-560"},"PeriodicalIF":5.2,"publicationDate":"2025-01-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143104292","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":"Identification of flavor generated from irradiation of chicken breast via SPME-GC-MS and GC-IMS","authors":"Ying Xu ,&nbsp;Yueyan Zhang ,&nbsp;Shiqing Song ,&nbsp;Lingyun Yao ,&nbsp;Min Sun ,&nbsp;Huatian Wang ,&nbsp;Chuang Yu ,&nbsp;Qian Liu ,&nbsp;Jun Lu ,&nbsp;Tao Feng","doi":"10.1016/j.jfutfo.2024.11.004","DOIUrl":"10.1016/j.jfutfo.2024.11.004","url":null,"abstract":"<div><div>Irradiation as a cold sterilization technology is increasingly used in chicken breast. The odor of animal food produced by medium dose irradiation is rarely reported. The purpose of this study was to investigate the effect of irradiation intensity on the distribution of volatile compounds in chicken breast, and to provide the appropriate irradiation methods for reference to decontamination of chicken breast in practice. The volatiles in chicken breast at different irradiation doses were investigated by headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) and GC-ion mobility spectrometry (GC-IMS). There were 91 aroma compounds identified in this study, including 12 esters, 13 ketones, 15 aldehydes, 14 alcohols and so on. The volatiles in the irradiated chicken breasts were different from those in the non-irradiated chicken breasts. Sensory evaluation was conducted on irradiated chicken breasts, and partial least squares regression (PLSR) analysis was performed in combination with the volatile compound concentration to identify the characteristic compounds that contributed significantly to the fruity, musty, greasy, chicken flavor and paint flavor. It was indicated that (<em>E</em>)-2-octenal (odor activity value: 0.13−2.13), 1-octen-3-ol (7.66−113.44), nonanal (3.03−215.35), and acetoin (0.85−1.43) might be the characteristic compounds for irradiate-generated off-flavors. The irradiation intensity of 4 and 6 kGy had little negative effect on the flavor of chicken breast. In practical application, the irradiation dose of 4−6 kGy can be selected. Our study provided a reference for the selection of irradiation intensity in the processing of chicken breast, and revealed that the volatile substances had a great influence on the flavor of irradiated chicken breast, which laid a foundation for subsequent flavor regulation.</div></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"5 6","pages":"Pages 561-571"},"PeriodicalIF":5.2,"publicationDate":"2025-01-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143171714","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}