Journal of Future Foods最新文献_第2页

Potential of umami molecules against SARS-CoV-2 (Omicron) S-RBD/hACE2 interaction: an in-silico study 味觉分子对抗 SARS-CoV-2 (Omicron) S-RBD/hACE2 相互作用的潜力：一项室内研究

IF 5.2

Journal of Future Foods Pub Date : 2024-09-24 DOI: 10.1016/j.jfutfo.2024.07.008

{"title":"Potential of umami molecules against SARS-CoV-2 (Omicron) S-RBD/hACE2 interaction: an in-silico study","authors":"","doi":"10.1016/j.jfutfo.2024.07.008","DOIUrl":"10.1016/j.jfutfo.2024.07.008","url":null,"abstract":"<div><div>Severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2) enter human cells by binding its spike protein receptor-binding domain (S-RBD) with human angiotensin-converting enzyme 2 (hACE2). In the present work, a novel drug-exploring view (food taste: umami) to interfere SARS-CoV-2 S-RBD and one of its variants (Omicron) into human body was explored by an <em>in-silico</em> study. Their interfering interaction and potential mechanism have been illuminated: 1) 34 umami molecules presenting low binding score (< −7 kcal/mol) in molecular docking bonded with active residues of SARS-CoV-2 (Omicron) S-RBD/hACE2 protein by intermolecular interaction (hydrogen bond, hydrophobic interaction and salt bridge, mainly); 2) 4 umami molecules classified in nucleotides and peptides formed relatively stable protein-ligand contacts during molecular dynamic simulation; 3) 3 critical residues (His34, Glu37, and Asp406) remained positive effects in maintaining the ligand-protein structural stability. Taken together, these 4 umami molecules could be supportive as orally bioactive agents for preventing SARS-CoV-2 (Omicron) S-RBD/hACE2 interaction which needs further experimental assays to prove.</div></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":null,"pages":null},"PeriodicalIF":5.2,"publicationDate":"2024-09-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2772566924000429/pdfft?md5=684a26221fc2939d62d1ab9c6c198977&pid=1-s2.0-S2772566924000429-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142316072","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}

引用次数: 0

Evaluating probiotic properties of gut microflora for gut modulation as an adjuvant therapy for Parkinson's disease 评估肠道微生物菌群的益生菌特性，将肠道调节作为帕金森病的辅助疗法

IF 5.2

Journal of Future Foods Pub Date : 2024-09-24 DOI: 10.1016/j.jfutfo.2024.07.010

{"title":"Evaluating probiotic properties of gut microflora for gut modulation as an adjuvant therapy for Parkinson's disease","authors":"","doi":"10.1016/j.jfutfo.2024.07.010","DOIUrl":"10.1016/j.jfutfo.2024.07.010","url":null,"abstract":"<div><div>Parkinson's disease (PD) is a neurodegenerative disease. It is not curable and treatment revolves around controlling the symptoms. The most preferable approach is medicating with levodopa drug. One of the major concerns in treating with this drug is its conversion to dopamine within the gut and 1%−10% of dopamine becomes available to the brain, thus compromising the effectiveness of the treatment. Other dominant concerns are <em>γ</em>-amino butyric acid (GABA) collapse and serotonergic dysfunction that leads to secondary symptoms. To counter-balance its appalling repercussions reversal of gut bacterial dysbiosis, gut modulation by supportive bacteria is the new uproar, uncovering potent applications. In this study, gut bacteria were focused on having the ability to overcome the drug interference possibility. Samples were collected from PD patients, prone to PD, and healthy individuals for isolation of gut bacteria and were screened for criteria like tyrosine decarboxylase, GABA, short chain fatty acids (SCFAs), and serotonin production. Thin layer chromatography (TLC), Fourier transform infrared spectroscopy (FTIR), and spectrophotometric analysis were used to test bacteria for the production of GABA and serotonin. A total of 855 isolates were screened and 23 isolates were further evaluated for their probiotic properties. Out of which 6 isolates namely HFS 2.1 TM, HFS 10.2 TM, FS 9.2 SA, HFS 6.2 NA, HFS 11.1 TM, and HFS 11.1 PDA were identified by 16S rRNA sequencing and were screened positive to be prospective psychobiotic agents that could be employed as adjuvant therapy for PD.</div></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":null,"pages":null},"PeriodicalIF":5.2,"publicationDate":"2024-09-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2772566924000442/pdfft?md5=4dce5de4b3c2b5c7abc3c4fb0dbbf892&pid=1-s2.0-S2772566924000442-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142316074","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}

引用次数: 0

Plant proteins, insects, edible mushrooms and algae: more sustainable alternatives to conventional animal protein 植物蛋白、昆虫、食用菌和藻类：传统动物蛋白更可持续的替代品

IF 5.2

Journal of Future Foods Pub Date : 2024-09-24 DOI: 10.1016/j.jfutfo.2024.07.004

引用次数: 0

Interactions between anthocyanins and gut microbiota in promoting healthy aging 花青素与肠道微生物群在促进健康老龄化方面的相互作用

IF 5.2

Journal of Future Foods Pub Date : 2024-09-24 DOI: 10.1016/j.jfutfo.2024.07.002

引用次数: 0

Simulation of high-power short time finish microwave drying of onion powder and lethal effects of microwave drying on Bacillus cereus 洋葱粉大功率短时间微波干燥模拟及微波干燥对蜡样芽孢杆菌的致死效应

IF 5.2

Journal of Future Foods Pub Date : 2024-09-24 DOI: 10.1016/j.jfutfo.2024.07.009

{"title":"Simulation of high-power short time finish microwave drying of onion powder and lethal effects of microwave drying on Bacillus cereus","authors":"","doi":"10.1016/j.jfutfo.2024.07.009","DOIUrl":"10.1016/j.jfutfo.2024.07.009","url":null,"abstract":"<div><div>The onion powder with an initial moisture content of 10% (dry basis) in a thin infinite layer of thickness 5 mm was dried using a laboratory microwave oven at 50 W/g microwave power density to a final moisture content of 2% (dry basis). The temperature and moisture change pattern of the experimental process was monitored. Computer simulation of the predicted temperature pattern with drying time was obtained by using the mathematical model governed by the energy balance equation and using data of the thermo-physical properties of the onion powder. The code for the simulation was written using the C++ programming language. The high microwave power-to-mass ratio resulted in raised temperature with reduced drying time. The initial low moisture content of the product led to a gradual decrease in the drying rate. However, effective moisture diffusivity showed an increasing trend with decreasing moisture content because of the application of high-power density. <em>F</em> for <em>Bacillus cereus</em> spores, which were more prominent in onion powder, were evaluated from the simulated temperature curves. It was observed that sterilization of <em>B. cereus</em> started after 75 s at 117°C with 0.431 (lg (CFU/g)) reduction. The maximum temperature of 117°C was limited due to the unacceptable sensory quality of the product.</div></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":null,"pages":null},"PeriodicalIF":5.2,"publicationDate":"2024-09-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2772566924000430/pdfft?md5=dedbbacd0ca943bdf6430b6b3a43d146&pid=1-s2.0-S2772566924000430-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142316073","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}

引用次数: 0

Characterization of a novel date energy bar fortified with Moringa oleifera leaves powder 添加了油辣木叶粉的新型红枣能量棒的特性分析

IF 5.2

Journal of Future Foods Pub Date : 2024-09-24 DOI: 10.1016/j.jfutfo.2024.07.006

{"title":"Characterization of a novel date energy bar fortified with Moringa oleifera leaves powder","authors":"","doi":"10.1016/j.jfutfo.2024.07.006","DOIUrl":"10.1016/j.jfutfo.2024.07.006","url":null,"abstract":"<div><div><em>Moringa oleifera</em> leaves are a promising source of protein and nutrients, they are superior to other plants in protein content and nutritional value. The present study was conducted to improve the nutritional value of date energy bars by fortifying with <em>Moringa oleifera</em> powder (MLP) as a source of protein and calcium. MLP was added to date energy bars at different concentrations (2.5%, 5%, 7.5%, and 10%) then the bars were compared to unfortified date bar (0 MLP). Physico-chemical properties, sensory properties, and microbiological parameters of formulated date energy bars were evaluated. Fortification of date energy bars with MLP increased protein content to 16.9%, calcium content to 285.19 mg/100 g energy bar, and antioxidant activity to 75%. Date energy bars fortified with 10% MLP exhibited the highest calories value (327.54 kcal/100 g). Moisture content, pH, and acidity in all fortified energy bars decreased significantly compared to unfortified bars (0 MLP). Fortified bars also showed a significant increase in hardness. Moreover, they showed good sensory properties, physical characteristics, and shelf stability. The study concluded that date energy bars fortified with MLP had high nutritional values and can be used as alternative food for severely malnourished children as well as athletes to provide healthy and high-energy food.</div></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":null,"pages":null},"PeriodicalIF":5.2,"publicationDate":"2024-09-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2772566924000405/pdfft?md5=e5d9c9fee8ee63e4c201c512d023c857&pid=1-s2.0-S2772566924000405-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142316070","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}

引用次数: 0

Mechanisms of vitamin and mineral absorption and their potential for eye fatigue relief 维生素和矿物质的吸收机制及其缓解眼疲劳的潜力

IF 5.2

Journal of Future Foods Pub Date : 2024-09-24 DOI: 10.1016/j.jfutfo.2024.07.001

{"title":"Mechanisms of vitamin and mineral absorption and their potential for eye fatigue relief","authors":"","doi":"10.1016/j.jfutfo.2024.07.001","DOIUrl":"10.1016/j.jfutfo.2024.07.001","url":null,"abstract":"<div><div>Overuse of the eyes is prone to visual fatigue, which mainly manifests itself in conditions such as eye dryness, blurred vision as well as eye pain, and eye soreness. Visual fatigue occurs mainly due to various adverse damages arising on the retina, such as oxidative stress, inflammatory damage, and apoptosis. Also, aging of the eye is one of the causes of visual fatigue. Data shows that the number of people suffering from visual fatigue is increasing year by year and involves a wide range of people, especially those who use computers for long periods of time, read and study, and use sophisticated instruments related to ophthalmology (e.g., microscopes). Current research has confirmed that, while changing one's bad eye habits, supplementing with appropriate nutrients or foods can significantly reduce visual fatigue, such as lutein, zeaxanthin, anthocyanins, taurine, and other foods. The study shows that vitamins and minerals, as essential nutrients and antioxidants, are involved in various physiological processes in the body and are of great importance and necessity for eye health. However, the frequency of vitamins and minerals applied to the development of functional foods for the relief of visual fatigue is currently low. Therefore, this paper provides a detailed overview of the absorption mechanisms of vitamins and minerals in the human body and reviews the potential role of vitamins and minerals applied to the function of relieving visual fatigue. It also suggests the shortcomings of the current research on vitamins and minerals and hopes to provide some references and inspirations for the research and development of functional foods in which vitamins and minerals are applied to assist in the alleviation of visual fatigue.</div></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":null,"pages":null},"PeriodicalIF":5.2,"publicationDate":"2024-09-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2772566924000351/pdfft?md5=fb6baa3c55c762e1b4f451c230213b9e&pid=1-s2.0-S2772566924000351-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142316182","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}

引用次数: 0

Effect of Lactobacillus pentosus fermentation on molecular structure and gel quality of peanut protein 五味子乳杆菌发酵对花生蛋白分子结构和凝胶质量的影响

IF 5.2

Journal of Future Foods Pub Date : 2024-09-24 DOI: 10.1016/j.jfutfo.2024.07.005

{"title":"Effect of Lactobacillus pentosus fermentation on molecular structure and gel quality of peanut protein","authors":"","doi":"10.1016/j.jfutfo.2024.07.005","DOIUrl":"10.1016/j.jfutfo.2024.07.005","url":null,"abstract":"<div><div>Peanut protein was fermented by <em>Lactobacillus pentosus</em>, to study the effects of different protein composition of peanut protein isolate, arachin and concomitant arachin on their molecular structure and thermal properties during fermentation, the composite gel was prepared by compounding peanut protein with myofibril protein, the rheological properties of the composite emulsion and the texture properties of the composite gel were studied to reveal the molecular mechanism of the effect of <em>L. pentosus</em> on the gel properties of peanut protein. The results showed that the free sulfhydryl content, surface hydrophobicity and denaturation temperature of arachin were increased, <em>β</em>-sheet content and denaturation enthalpy were decreased by <em>L. pentosus</em> fermentation. It can reduce the content of free sulfhydryl group, surface hydrophobicity and denaturation enthalpy of peanut protein isolate and concomitant arachin, the denaturation temperature and <em>α</em>-helix content of peanut protein isolate and arachin were significantly increased. After fermentation, the structure of arachin developed to the maximum and the thermal stability of arachin was higher, which proved that <em>L. pentosus</em> could promote the gel modification of peanut protein. The complex gel formed by fermentation with arachin is easier to form porous structure and has better macro-elasticity than the complex gel prepared by modification of arachin and isolate protein.</div></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":null,"pages":null},"PeriodicalIF":5.2,"publicationDate":"2024-09-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2772566924000399/pdfft?md5=558e1e599f080c461f252cf92ca056a6&pid=1-s2.0-S2772566924000399-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142316069","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}

引用次数: 0

The volatile compounds changes of Malus asiatica Nakai under different drying methods 不同干燥方法下 Malus asiatica Nakai 的挥发性化合物变化

IF 5.2

Journal of Future Foods Pub Date : 2024-09-24 DOI: 10.1016/j.jfutfo.2024.07.007

{"title":"The volatile compounds changes of Malus asiatica Nakai under different drying methods","authors":"","doi":"10.1016/j.jfutfo.2024.07.007","DOIUrl":"10.1016/j.jfutfo.2024.07.007","url":null,"abstract":"<div><div>The volatile compounds variation of <em>Malus asiatica</em> Nakai under different drying methods is still blank now. In this paper, drying methods of freeze drying (FD), microwave vacuum drying (MVD), microwave freeze drying (MFD), and hot air drying (HAD) were employed to dry fresh <em>M. asiatica</em> Nakai, headspace-gas chromatography-ion mobility spectrometry was adopted to identify volatile compounds in <em>M. asiatica</em> Nakai, principal component analysis (PCA) and the Euclidean distance were used to distinguish the samples. Results showed that 81 peaks were detected, 70 volatile compounds were identified, drying makes obvious differences of volatile compounds in <em>M. asiatica</em> Nakai, and drying methods with microwave heating makes most of volatile compounds vanished. Compared to MFD and MVD, FD and HAD were more appropriate to be adopted to dry <em>M. asiatica</em> Nakai due to volatile compounds reserved more in FD and HAD. The results could provide a scientific data basis to help future dried <em>M. asiatica</em> Nakai production.</div></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":null,"pages":null},"PeriodicalIF":5.2,"publicationDate":"2024-09-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2772566924000417/pdfft?md5=40cc45ebb5ab7b6173a7e8f88031779c&pid=1-s2.0-S2772566924000417-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142316071","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}

引用次数: 0

Wheatgrass (Triticum aestivum): a miraculous microgreen: an overview 小麦草（Triticum aestivum）：神奇的微型绿色植物：概述

IF 5.2

Journal of Future Foods Pub Date : 2024-09-24 DOI: 10.1016/j.jfutfo.2024.07.003

{"title":"Wheatgrass (Triticum aestivum): a miraculous microgreen: an overview","authors":"","doi":"10.1016/j.jfutfo.2024.07.003","DOIUrl":"10.1016/j.jfutfo.2024.07.003","url":null,"abstract":"<div><div>Plants have been utilized by humans throughout history for a variety of purposes, including sustenance and medicinal intentions. Since ancient times, wheatgrass has been utilized as a type of microgreen for therapeutic purposes. Phenolic flavonoids, vitamins, minerals, proteins and enzymes are all abundant in wheatgrass. These nutrients and bioactive substances enhanced wheatgrass's therapeutic efficacy and made it a powerful antioxidant agent for the treatment of a range of diseases. It has been shown to have a wide variety of pharmacological potentials, including an antioxidative potential that helps to neutralize free radicals, anti-cancer, anti-ulcer, anti-diabetic, anti-arthritic, anti-microbial action, and many more. However, there is a dearth of scientific evidence to back up wheatgrass's possible pharmacological effects and clinical value. To investigate its clinical utility for human welfare, in-depth research studies are needed. Through this analysis of the review literature, an attempt has been made to explain wheatgrass and its therapeutic potentials.</div></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":null,"pages":null},"PeriodicalIF":5.2,"publicationDate":"2024-09-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2772566924000375/pdfft?md5=81321dca20f57d8240270e1c09b803f5&pid=1-s2.0-S2772566924000375-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142316181","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}

引用次数: 0