Journal of Future Foods最新文献

{"title":"Plant-based meat alternatives: Advancements in ingredients, processing, consumer perception, and future directions","authors":"Linheng Chen ,&nbsp;Xuan Lin ,&nbsp;Yiji Xia","doi":"10.1016/j.jfutfo.2025.04.005","DOIUrl":"10.1016/j.jfutfo.2025.04.005","url":null,"abstract":"<div><div>With a growing focus on health and environmental awareness, there is a notable shift towards plant-based dietary choices, increasing the market availability of plant-based meat alternatives. This transition has also led to a proliferation of protein sources and innovative processing methods. This review aims to offer a holistic view of the innovations, opportunities, and challenges in the plant-based meat industry. It summarizes the latest developments in protein sources and processing technologies of plant-based meat products, and their market performance compared to animal-based meats. The review also reveals the recent development in the integration of novel proteins and processing techniques that have significantly improved sensory attributes and physiochemical characteristics of plant-based meat alternatives. In addition to exploring ingredients and technology, this review also addresses critical aspects such as risks, regulatory considerations, and future research directions. These insights underscore the necessity for ongoing innovation to enhance product quality and facilitate the seamless integration of plant-based meats into the global food market.</div></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"6 3","pages":"Pages 374-388"},"PeriodicalIF":7.2,"publicationDate":"2025-04-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145108806","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":"Exploring the potential of underutilized starch sources as nutritive alternatives to refined wheat flour: A review","authors":"N.S. Nirmani ,&nbsp;C. Jayathilake ,&nbsp;R. Liyanage ,&nbsp;I. Wickamasinghe ,&nbsp;B. Nallaperuma ,&nbsp;M.A. Jayasinghe","doi":"10.1016/j.jfutfo.2025.04.003","DOIUrl":"10.1016/j.jfutfo.2025.04.003","url":null,"abstract":"<div><div>The rise in refined wheat flour consumption within developing nations has raised concerns about its potential adverse effects on the health and nutritional status of their populations. As a result, there has been growing interest in exploring alternative starch sources as nutritive substitutes for refined wheat flour. This article provides a comprehensive review on the potentials of underutilized and unconventional starch sources, including Water Lily seed flour (<em>Nymphaea lotus &amp; Nymphaea pubescens</em>), Cycad seed flour (<em>Cycas circinalis)</em>, Palmyra tuber flour (<em>Borassus flabellifer</em>), Jaggery palm flour <em>(Caryota urens)</em>, Coconut flour (<em>Cocos nucifera</em>), Jackfruit seed flour (<em>Artocarpus heterophyllus</em>), Red raw rice flour (<em>Oryza sativa</em>) and, Finger Millet flour (<em>Eucenea coracana</em>), as nutritive substitutes to refined wheat flour. In this study, Water Lily seed flour, <em>Cycas circinalis</em> seed flour, Palmyra tuber flour, Coconut flour, Jackfruit seed flour, Red raw rice flour, and Finger Millet flour were identified as rich sources of dietary fiber compared to refined wheat flour. Specifically, Water Lily seed flour and Jackfruit seed flour exhibited favorable characteristics as plant-based protein sources due to their balanced amino acid profiles, a quality lacking in refined wheat flour. Moreover, Jaggery palm flour was found to be a rich source of essential minerals and resistant starch, surpassing the nutritional composition of refined wheat flour in these aspects. This review highlights the diverse nutritional profiles and functional properties of selected underutilized and unconventional starch sources compared to refined wheat flour. It emphasizes the need for further research and development to introduce healthier and nutritionally enriched alternatives to the consumer optimizing their utilization and processing potential in diverse food applications.</div></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"6 3","pages":"Pages 361-373"},"PeriodicalIF":7.2,"publicationDate":"2025-04-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145108805","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":"Sea buckthorn: A potential prebiotic and promising functional ingredient for fermented dairy products","authors":"Jiayi Tang ,&nbsp;Henan Zhang ,&nbsp;Rina Wu ,&nbsp;Huiyan Liu ,&nbsp;Kairu He ,&nbsp;Haitian Fang ,&nbsp;Junrui Wu","doi":"10.1016/j.jfutfo.2025.04.006","DOIUrl":"10.1016/j.jfutfo.2025.04.006","url":null,"abstract":"<div><div>Fermented dairy products are significant in the market due to their high nutritional value and unique flavor. However, they have more opportunities for improvement to meet the urgent demand for functional dairy products. As a novel prebiotic, sea buckthorn is widely used as a beneficial ingredient. In this review, we not only discuss its positive effects on the gut microbiota but also clarify its antioxidant and anti-inflammatory properties. Significantly, the unique benefits of sea buckthorn in enhancing the nutritional value of fermented dairy products, improving their physical properties, and enhancing the vitality of probiotics are also demonstrated. Furthermore, we point out the current limitations of sea buckthorn and recommend further research into sea buckthorn bioactive components to stimulate the production of functional dairy products.</div></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"6 3","pages":"Pages 348-360"},"PeriodicalIF":7.2,"publicationDate":"2025-04-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145108804","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":"Trends in the development of 3D printing minced meat/surimi from the perspective of structure and function","authors":"Yanmo Pan ,&nbsp;Zongyuan Han ,&nbsp;Qinxiu Sun ,&nbsp;Yang Liu ,&nbsp;Hongwu Ji ,&nbsp;Shucheng Liu","doi":"10.1016/j.jfutfo.2025.04.007","DOIUrl":"10.1016/j.jfutfo.2025.04.007","url":null,"abstract":"<div><div>3D printing is characterized by customizability, rapid prototyping, on-demand manufacturing, and decentralized/distributed manufacturing. Minced meat/surimi has high nutritional value, and by changing the composition, rheological and textural properties of the materials, 3D printed meat and aquatic products can meet the needs of special populations such as infants, young children, and the elderly, to solve the problem of swallowing difficulty, food accumulation or indigestion. However, minced meat/surimi is not directly printable, and the multi-component complex system composed of protein-polysaccharide-fat affects its printability, and the structure-property changes of this system during the printing process in relation to interactions and nutrient digestion still need to be explored in depth. This paper starts with the 3D printing process to illustrate the structural characteristics of raw materials on printability, stability, and adaptability. The digestive characteristics of different people for 3D printed minced meat/surimi products are described from the perspective of nutrition. 3D printing technology has a great potential to achieve precise printing in complex formulations, thus realizing the goal of providing specific nutrients to target populations.</div></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"6 3","pages":"Pages 389-399"},"PeriodicalIF":7.2,"publicationDate":"2025-04-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145108807","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":"Focus on eye health: analysis of the potential application of carotenoids from Goji berries sources","authors":"Hao Duan ,&nbsp;Gaigai Liu ,&nbsp;Jiaqi Liu ,&nbsp;Yang Li ,&nbsp;Shuyuan Bao ,&nbsp;Wei Song ,&nbsp;Wenjie Yan","doi":"10.1016/j.jfutfo.2025.04.004","DOIUrl":"10.1016/j.jfutfo.2025.04.004","url":null,"abstract":"<div><div>The eye is one of the important organs for human beings to obtain information from the outside world and avoid harm, and 90% of human knowledge is obtained through the eye. The center of the retina in the human eye is called the macula, and it is the area where vision is most concentrated. Current research suggests that macular pigment is mainly composed of lutein, zeaxanthin, and meso-zeaxanthin, which are able to absorb and attenuate blue light damage to the retina, and since humans cannot synthesize these carotenoids, they must be obtained by supplementing with carotenoid-rich foods. In addition, carotenoids also provide good provitamin A, which provides necessary nutritional support for people's visual transduction. Therefore, eye health is inseparable from carotenoid supplementation, among which wolfberry, which is rich in a variety of carotenoids, has been confirmed by recent studies to have a good role in promoting eye health, and also provides a good source of natural carotenoids for humans. However, a systematic review of goji barbarum carotenoids in eye health is lacking in current studies. Based on this, this paper reviews the main carotenoid composition and its extraction and purification in wolfberry, discusses the changes of carotenoids in the process of harvesting and drying wolfberry, reviews the absorption and utilization of carotenoids in wolfberry, and more importantly, discusses the important role of carotenoids in wolfberry in eye health.</div></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"6 3","pages":"Pages 331-347"},"PeriodicalIF":7.2,"publicationDate":"2025-04-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145109468","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":"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}

{"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}