Journal of Future Foods最新文献_第5页

Mushroom-derived nutraceuticals in the 21st century: an appraisal and future perspectives 21 世纪的蘑菇营养保健品：评估与未来展望

IF 5.2

Journal of Future Foods Pub Date : 2024-10-29 DOI: 10.1016/j.jfutfo.2024.07.013

Hom-Singli Mayirnao , Karuna Sharma , Pooja Jangir , Surinder Kaur , Rupam Kapoor

{"title":"Mushroom-derived nutraceuticals in the 21st century: an appraisal and future perspectives","authors":"Hom-Singli Mayirnao , Karuna Sharma , Pooja Jangir , Surinder Kaur , Rupam Kapoor","doi":"10.1016/j.jfutfo.2024.07.013","DOIUrl":"10.1016/j.jfutfo.2024.07.013","url":null,"abstract":"<div><div>Mushrooms are not only delicious additions to various dishes but also possess several health benefits due to their diverse nutritional composition. They are a good source of essential nutrients including protein, vitamins, minerals, and dietary fibre, and are low in fats and calories. Comprehensive studies have been carried out with respect to the nutritive quality of wild and cultivated mushrooms. In recorded history, the purpose of mushroom cultivation was to meet household consumption and gradually, the combination of their nutritional quality and potential health benefits, and the growing interest in functional foods and natural remedies has led researchers to expand their focus towards nutraceutical innovation. The review highlights the utilitarian characteristics of mushrooms gaining popularity as source of nutraceuticals. It summarizes the various factors influencing secondary metabolism. It also identifies knowledge gaps and proposes potential area where more research is needed for optimal use of their potential. Understanding the significance and potential applications of mushrooms can contribute to the development of new products and formulations that can stimulate economic growth and expand the market for mushroom-based nutraceuticals.</div></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"5 4","pages":"Pages 342-360"},"PeriodicalIF":5.2,"publicationDate":"2024-10-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142539003","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 1-methylcyclopropene on the qualities of Cordyceps militaris storage 1-甲基环丙烯对冬虫夏草贮藏品质的影响

IF 5.2

Journal of Future Foods Pub Date : 2024-10-29 DOI: 10.1016/j.jfutfo.2024.07.015

Aijuan Pan, Fenglin Sun, Rongrong Xia, Yunting Li, Zhenshan Hou, Yafei Wang, Jiayi Zhu, Chunyan Zhao, Guang Xin

{"title":"Effect of 1-methylcyclopropene on the qualities of Cordyceps militaris storage","authors":"Aijuan Pan, Fenglin Sun, Rongrong Xia, Yunting Li, Zhenshan Hou, Yafei Wang, Jiayi Zhu, Chunyan Zhao, Guang Xin","doi":"10.1016/j.jfutfo.2024.07.015","DOIUrl":"10.1016/j.jfutfo.2024.07.015","url":null,"abstract":"<div><div><em>Cordyceps militaris</em> is a well-known edible medicinal fungus. It has a distinctive sensory quality and contains unique nutrients. It undergoes continuous quality degradation, presenting discoloration, moisture loss, texture changes, and nutrient and flavor loss. In this study, fumigation was performed with different concentrations of 1-methylcyclopropene (1-MCP) to study the changes in the postharvest quality and physiological indexes of <em>C. militaris</em> during storage at 4°C in polypropylene packaging. The results reveal that fumigation with 1.0 μL/L 1-MCP had the best preservation effect. When stored for 24 days, the respiratory intensity was 435.59 mg/(kg∙h), the lowest weight loss rate was 6.62%, the highest hardness was 3.20 N, and the color change was the smallest. The synthesis of cordycepin, polysaccharides, total phenols, and flavonoids was also promoted. Storage inhibited the synthesis of malondialdehyde and the decrease of the peroxidase (POD), catalase (CAT), and superoxide dismutase (SOD) activity, effectively extending the shelf life. This study provides a theoretical basis for the storage and preservation of <em>C. militaris</em>.</div></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"5 4","pages":"Pages 372-379"},"PeriodicalIF":5.2,"publicationDate":"2024-10-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142538911","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

Isaria cicadae Miquel, as an edible fungus, against dextran sulfate sodium -induced ulcerative colitis in BALB/c mice 食用菌 Isaria cicadae Miquel 对 BALB/c 小鼠由葡聚糖硫酸钠诱发的溃疡性结肠炎有抑制作用

IF 5.2

Journal of Future Foods Pub Date : 2024-10-29 DOI: 10.1016/j.jfutfo.2024.07.018

Beiqi Wang , Xingyang Li , Wenwen Hao , Ruilian Yu , Hao Wu , Qin Wang , Li Xu , Jinguo Xu , Yanling Wu

{"title":"Isaria cicadae Miquel, as an edible fungus, against dextran sulfate sodium -induced ulcerative colitis in BALB/c mice","authors":"Beiqi Wang , Xingyang Li , Wenwen Hao , Ruilian Yu , Hao Wu , Qin Wang , Li Xu , Jinguo Xu , Yanling Wu","doi":"10.1016/j.jfutfo.2024.07.018","DOIUrl":"10.1016/j.jfutfo.2024.07.018","url":null,"abstract":"<div><div><em>Isaria cicadae</em> Miquel (<em>Ic</em>M) is an edible fungus used in traditional Chinese medicine. In this study, we identified the nutritional components of <em>Ic</em>M using classical analytical methods and investigated the protective effects and mechanisms of intestinal mucosal inflammation mitigation and repair capacity in a dextran sulfate sodium (DSS)-induced ulcerative colitis (UC) mouse model. <em>Ic</em>M, mesalazine alone, and co-administration significantly reduced colonic pathological damage, downregulated inflammatory factors (anti-tumor necrosis factor α (TNF-α), interleukin-1β (IL-1β), high mobility group box 1 (HMGB1), nuclear factor kappa-light-chain-enhancer of activated B cells (NF-κB), secretory immunoglobulin A (SIgA)), and improved the severity of UC in a dose-dependent manner by regulating the interaction between glucocoriticoid receptor (GR) and key proteins in the Hippo pathway, remodeling the intestinal mucosal barrier tissue structure by increasing the expression of mucin 2 (MUC2), Occludin, zonula occluden-1 (ZO-1), and E-cadherin, whereas high-dose <em>Ic</em>M treatment increased significantly. Moreover, <em>Ic</em>M and mesalazine have a synergistic effect, weaken toxicity to the liver and kidney, and contribute to alleviating the disease process in clinical patients.</div></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"5 4","pages":"Pages 398-409"},"PeriodicalIF":5.2,"publicationDate":"2024-10-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142539034","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

Study on the rheological and gel properties of Auricularia auricula pulp and konjac glucomannan compound system 黑木耳果肉与魔芋葡甘聚糖复配体系的流变和凝胶特性研究

IF 5.2

Journal of Future Foods Pub Date : 2024-10-29 DOI: 10.1016/j.jfutfo.2024.07.016

Nan Wang , Wenhao Yu , Yuetong Chen , Tingting Liu , Yanrong Zhang

{"title":"Study on the rheological and gel properties of Auricularia auricula pulp and konjac glucomannan compound system","authors":"Nan Wang , Wenhao Yu , Yuetong Chen , Tingting Liu , Yanrong Zhang","doi":"10.1016/j.jfutfo.2024.07.016","DOIUrl":"10.1016/j.jfutfo.2024.07.016","url":null,"abstract":"<div><div>We examined the rheological and gel properties of <em>Auricularia auricula</em> pulp solution and konjac glucomannan solution at different concentrations (1.2, 2.4, 3.6, 4.8, and 6.0 g/100 mL) as well as <em>A. auricula</em> pulp/konjac glucomannan compound system at different mass ratios (4.8:1.2, 3.6:2.4, 2.4:3.6, and 1.2:4.8) and discussed the interaction mechanism. The results showed that the apparent viscosity, dynamic viscoelasticity, energy storage modulus (<em>G</em>'), and loss modulus (<em>G</em>\") of the compound system increased with the increase of <em>A. auricula</em> pulp mass ratio. The thixotropic ring decreased with the increase of <em>A. auricula</em> pulp mass ratio, indicating that <em>A. auricula</em> pulp could improve the thixotropy of the compound system. The results of the texture analysis and water retention test showed that konjac glucomannan was the decisive factor for the strength and hardness of <em>A. auricula</em> pulp/konjac glucomannan compound gel, and <em>A. auricula</em> pulp could significantly improve the elasticity, viscosity, and water-holding capacity of the compound system. Based on Fourier transform infrared spectroscopy and cryo-scanning electron microscopy (cryo-SEM) analyses, we preliminarily concluded that an interaction occurred between <em>A. auricula</em> pulp and konjac glucomannan in the compound system, and a gel network structure was formed.</div></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"5 4","pages":"Pages 380-387"},"PeriodicalIF":5.2,"publicationDate":"2024-10-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142538912","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 application of medicinal fungi from the subphylum Ascomycota in the treatment of type 2 diabetes 子囊菌亚门药用真菌在治疗 2 型糖尿病中的应用

IF 5.2

Journal of Future Foods Pub Date : 2024-10-29 DOI: 10.1016/j.jfutfo.2024.07.014

Yingnan Jiang , Hongning Song , Guoying Zhang , Jianya Ling

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

Nishi Jayesh Patel, Murtaza Hajoori, Piyush Desai

{"title":"Evaluating probiotic properties of gut microflora for gut modulation as an adjuvant therapy for Parkinson's disease","authors":"Nishi Jayesh Patel, Murtaza Hajoori, Piyush Desai","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":"5 3","pages":"Pages 304-316"},"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

Álvaro Javier Pastrana-Pastrana , Raúl Rodríguez-Herrera , José Fernando Solanilla-Duque , Adriana Carolina Flores-Gallegos

引用次数: 0

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

Zhiyong Cui , Shengnan Wang , Yeling Xu, Yuan Liu, Wenli Wang

{"title":"Potential of umami molecules against SARS-CoV-2 (Omicron) S-RBD/hACE2 interaction: an in-silico study","authors":"Zhiyong Cui , Shengnan Wang , Yeling Xu, Yuan Liu, Wenli Wang","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":"5 3","pages":"Pages 283-294"},"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

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

Yuyu Chen , Ge Song , Chenxu Zhao , Wentao Qi , Yong Wang

{"title":"Interactions between anthocyanins and gut microbiota in promoting healthy aging","authors":"Yuyu Chen , Ge Song , Chenxu Zhao , Wentao Qi , Yong Wang","doi":"10.1016/j.jfutfo.2024.07.002","DOIUrl":"10.1016/j.jfutfo.2024.07.002","url":null,"abstract":"<div><div>Aging is a natural and inevitable physiological process that poses a serious threat to physical health, leading to age-related diseases and placing a heavy burden on the public health system. This study explores intervention measures to promote healthy aging and prolong lifespan. Anthocyanins (ACNs), as a class of flavonoids widely presented in fruits, vegetables and grains, exhibit strong antioxidant and anti-inflammatory activities. Recent studies indicate that ACNs exert health effects primarily by interacting with gut microbiota. Here, we introduced the digestion and absorption of ACNs, and mainly elaborated on the role of ACNs in delaying aging through gut microbiota. In addition, we described the changes in gut microbiota mediated by ACNs and their impact on age-related chronic diseases, including cardiovascular diseases, neurodegenerative diseases, cancer, and sarcopenia. Therefore, ACNs have a broad application prospect in the development of functional foods with anti-aging effects by regulating gut microbiota.</div></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"5 3","pages":"Pages 229-238"},"PeriodicalIF":5.2,"publicationDate":"2024-09-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2772566924000363/pdfft?md5=3bfdd6b2dbf71c411461c887569a4b66&pid=1-s2.0-S2772566924000363-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142316183","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

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

Ankita Nayak , Deepika Sakthivel , Durgawati , Shiva Shivanand Shirkole , Qi Zhang , Hongwei Xiao , Parag Prakash Sutar

{"title":"Simulation of high-power short time finish microwave drying of onion powder and lethal effects of microwave drying on Bacillus cereus","authors":"Ankita Nayak , Deepika Sakthivel , Durgawati , Shiva Shivanand Shirkole , Qi Zhang , Hongwei Xiao , Parag Prakash Sutar","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":"5 3","pages":"Pages 295-303"},"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