Journal of Future Foods最新文献

{"title":"Effects of electron beam irradiation on the postharvest quality characteristics of winter jujube (Zizyphus jujuba mill. cv. Dalidongzao)","authors":"Dehua Hou ,&nbsp;Cailian Wang ,&nbsp;Jiangtao Yu ,&nbsp;Junqing Bai ,&nbsp;Huaide Xu ,&nbsp;Liping Kou","doi":"10.1016/j.jfutfo.2024.05.004","DOIUrl":"10.1016/j.jfutfo.2024.05.004","url":null,"abstract":"<div><p>Winter jujube was irradiated with 0.5 kGy electron beam (EB) and stored at 0 °C for 60 days. The quality of winter jujube was analyzed every 10 days to explore the effect of EB on antioxidant activity of winter jujube. Results indicated that 0.5 kGy EB reduced the decay rate of winter jujube (25.95% the 60^th day), maintained the hardness and cell membrane integrity, delayed the changes of total soluble solids (TSS) and ascorbic acid (AA) contents, moreover maintained high contents of total phenols (TPC) and flavonoids. Furthermore, the activities of superoxide dismutase (SOD), peroxidase (POD), catalase (CAT) and ascorbate peroxidase (APX) increased, and the free radical scavenging ability of 2,2-diphenyl-1-picrylhydrazyl (DPPH) radicals and 2,2-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS) cation radicals and the ferric ion reducing antioxidant power (FRAP) increased. Research demonstrated the potential of EB in the preservation of winter jujube and provided important information for the application of irradiation technology.</p></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"5 2","pages":"Pages 153-161"},"PeriodicalIF":5.2,"publicationDate":"2024-07-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S277256692400017X/pdfft?md5=83d9e2d3473d2af034921b009300ca5d&pid=1-s2.0-S277256692400017X-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141629950","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":"Manganese cobalt sulfide nanoparticles wrapped by reduced graphene oxide: a fascinating nanocomposite as an efficient electrochemical sensing platform for vanillin determination","authors":"Peihong Deng ,&nbsp;Chuanqin Zhou ,&nbsp;Hui Sun ,&nbsp;Aiting Chen ,&nbsp;Yanping Wei ,&nbsp;Nana Tang ,&nbsp;Shuting Shi ,&nbsp;Jinsong Zuo ,&nbsp;Junhua Li ,&nbsp;Quanguo He","doi":"10.1016/j.jfutfo.2024.05.005","DOIUrl":"10.1016/j.jfutfo.2024.05.005","url":null,"abstract":"<div><p>In this work, a fascinating nanocomposite based on manganese-cobalt sulfide (MnS/Co₃S₄) wrapped by electrochemically reduced graphene oxide (ERGO) has been successfully synthesized on the surface of a glassy carbon electrode (GCE) by a facile hydrothermal assisted electrochemical reduction method. The modified electrode was fully characterized by scanning electron microscopy, cyclic voltammetry and electrochemical impedance spectroscopy. The morphological results illustrate that MnS/Co₃S₄ are embedded in the ERGO layers, resulting in a rough surface and three-dimensional (3D) microstructure. The as-synthesized MnS/Co₃S₄-ERGO/GCE displays distinctly enhanced electrocatalytic activity for vanillin oxidation in comparison with that of the ERGO/GCE and MnS/Co₃S₄/GCE. Therefore, the MnS/Co₃S₄-ERGO/GCE can be used as an effective electrochemical sensing platform for the sensitive determination of vanillin, and the fabricated sensor displays a wide linear range of 0.02−1.00 μmol/L and 1.0−40.0 μmol/L, low detection limit of 4.0 nmol/L and satisfactory recoveries between 98.0% and 102.8%.</p></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"5 2","pages":"Pages 162-171"},"PeriodicalIF":5.2,"publicationDate":"2024-07-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2772566924000181/pdfft?md5=5213621a093b5c26b64459f620b0c30b&pid=1-s2.0-S2772566924000181-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141629951","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":"Yunnan edible flowers and their potential in future foods: focus on ethnological applications, chemical and pharmacological research","authors":"Hongyan Wen ,&nbsp;Sheng Li ,&nbsp;Yinling Wei ,&nbsp;Jing Dong ,&nbsp;Zhenzhen Liang ,&nbsp;Lingli Guo ,&nbsp;Hongping He ,&nbsp;Yu Zhang","doi":"10.1016/j.jfutfo.2024.05.001","DOIUrl":"10.1016/j.jfutfo.2024.05.001","url":null,"abstract":"<div><p>With the increasing demand for high quality food products, there is a growing interest in functional foods and nutritional supplements, and edible flowers are widely consumed due to their health benefits. Since Yunnan (China) is the “Flower Kingdom” and most of them have a variety of ethnological applications, it is essential to take advantage of the rich resources to explore the bioactive potential of edible flowers and develop various types of nutritional and functional foods to meet people's nutritional needs. This paper presents a comprehensive review of edible flowers in Yunnan with the most ethnically distinctive and biologically active flowers as representatives. Among them, flavonoids, terpenoids, phenolic acids, and coumarins are the major chemical constituents. They showed diverse pharmacological effects including antioxidant, anti-inflammatory, anti-tumor, anti-diabetic, and hypoglycemic, and the mechanisms presented the characteristics of multi-target of the active ingredients. This paper aimed to provide a sound scientific basis for the development and utilization of edible flowers in Yunnan.</p></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"5 2","pages":"Pages 119-133"},"PeriodicalIF":5.2,"publicationDate":"2024-07-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2772566924000144/pdfft?md5=dc52bb183afcc9e9244c6afec19f5f7e&pid=1-s2.0-S2772566924000144-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141629948","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":"The effects of controlled freezing-point storage on the postharvest quality of satsuma mandarin","authors":"Jinping Cao ,&nbsp;Qing Jiang ,&nbsp;Yezhi Chen ,&nbsp;Shuting Xu ,&nbsp;Jue Wu ,&nbsp;Yue Wang ,&nbsp;Chongde Sun","doi":"10.1016/j.jfutfo.2024.05.006","DOIUrl":"10.1016/j.jfutfo.2024.05.006","url":null,"abstract":"<div><p>Present study introduced a controlled freezing-point storage (CFPS) technique for the postharvest storage of satsuma mandarin (<em>Citrus unshiu</em> Marc. cv. Miyagawa Wase), with the environment temperature of −2°C during the whole storage period. The postharvest loss and quality changes of satsuma mandarin were investigated. According to the results, CFPS completely prevented fruit decay in the 90 days storage and the following shelf period without causing fruit chilling injury. In comparison, the decay rate of fruit stored at 10°C increased with the elongation of storage time, and reach to 6.67% after 90 days storage, then further increased to 33.33% after transferring to the shelf. CFPS significantly reduced the incidences of calyx browning, completely prevented fruit puffing, alleviated the decreases of citric acid, fructose and glucose in the long-term storage and the following shelf life of satsuma mandarin, compared with the 10°C storage. But CFPS alleviated the postharvest rind color development of satsuma mandarin, leading to paler rind color compared to the 10°C storage group. Both 10°C storage and CFPS group showed significant decrease of total aroma volatiles contents in the pulp after more than two months’ storage. But most of the volatiles, including all of the monoterpenes and aliphatic alcohols, as well as part of the monoterpenes derivatives and aliphatic aldehydes, rebound after being transferred to the 20°C shelf, with the extent much higher in 10°C storage group than that in CFPS group. In the shelf-life, the total volatile content of the 10°C storage group was about 2 fold that of the newly-harvested fruit, but the volatiles of the CFPS group were more similar to the newly-harvested fruit in content and composition. Correspondingly, the consumer's sensory evaluation results showed that the fruit of CFPS group was slightly sourer and with better typical mandarin flavor than those stored at 10°C. Comprehensively, CFPS was applicable in reducing the postharvest loss and alleviating quality deterioration in the long-term storage of satsuma mandarin.</p></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"5 2","pages":"Pages 172-182"},"PeriodicalIF":5.2,"publicationDate":"2024-07-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2772566924000193/pdfft?md5=953249fc86a382690a3644d00b58aea5&pid=1-s2.0-S2772566924000193-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141629919","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":"Differential analysis of metabolites from mulberry (Morus abla L. cv. Longsang 1) juices fermented with Pichia kudriavzevii and Weissella confusa alone or in combination","authors":"Xiaoyun Han ,&nbsp;Siqi Yu ,&nbsp;Ying Liu ,&nbsp;Yuting Tao ,&nbsp;Baochang Du ,&nbsp;Qingshen Sun","doi":"10.1016/j.jfutfo.2024.05.007","DOIUrl":"10.1016/j.jfutfo.2024.05.007","url":null,"abstract":"<div><p>Mulberry is rich in bioactive substances, which might undergo biotransformation through microbial fermentation, and therefore show great prospect in improving the bioavailability of these substances. We studied the differential metabolites in mulberry juices fermented by <em>Pichia kudriavzevii</em> S1 and <em>Weissella confusa</em> L1 alone or in combination. The sensory analysis using electronic nose and electronic tongue showed that fermentation caused higher response value of aromatic components, reduced bitterness and bitter aftertaste of the juices. The differential metabolites of juices identified by non-targeted metabolomics showed that the contents of total anthocyanins, total flavonoids and total polyphenols in juices fermented by <em>W. confusa</em> and <em>P. kudriavzevii</em> increased by 13.34%, 43.75% and 9.40%, respectively. A total of 10 categories involving 111 kinds of key metabolites were identified in four different treatment groups. These metabolites were mostly involved in amino acid, flavonoid and anthocyanin metabolism pathways. This study might offer new pathways for improving the functional features of mulberry juices through microbial fermentation.</p></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"5 2","pages":"Pages 183-192"},"PeriodicalIF":5.2,"publicationDate":"2024-07-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S277256692400020X/pdfft?md5=67b7f1ab33423d02e8f7cf3b76765ff4&pid=1-s2.0-S277256692400020X-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141629952","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":"Characteristic odor of foxtail millet from different area with different sowing time based on gas chromatography-mass spectrometry","authors":"Pengliang Li,&nbsp;Shaohui Li,&nbsp;Wei Zhao,&nbsp;Aixia Zhang,&nbsp;Junli Liu,&nbsp;Yunting Wang,&nbsp;Xiaodi Zhang,&nbsp;Jingke Liu","doi":"10.1016/j.jfutfo.2024.01.004","DOIUrl":"https://doi.org/10.1016/j.jfutfo.2024.01.004","url":null,"abstract":"<div><p>The odor of the foxtail millet is one of the most important indexes to evaluate the foxtail millet quality. Different sowing time results in different quality of the foxtail millet, and the volatiles can be used as fingerprint for distinguish them. The odor components of foxtail millets from spring sowing area and summer sowing area were investigated by means of gas chromatography-mass spectrometry (GC-MS) combined with simultaneous distillation extraction (SDE). A total of 53 volatile compounds were identified in all the samples containing 19 aldehydes, 4 alcohols, 7 ketones, 7 benzene derivatives, 12 hydrocarbons, 3 heterocycles and 1 acid. Aldehydes were the predominant odor components in foxtail millet. Compared with summer sowing area, there were abundant variety and high content of odor components in spring sowing area. Twenty-one volatiles were found to be odor-active compounds. The components with the highest OAVs in most sowing area were (<em>E,E</em>)-2,4-decadienal, (<em>E</em>)-2-nonenal, (<em>E,E</em>)-2,4-nonadienal and nonanal. Finally, 20 volatiles were screened out to distinguish the foxtail millet from spring-sowing area and summer-sowing area by multivariate statistical analysis. The results will be helpful to identify the foxtail millet from different sowing seasons and provide evidence that the spring-sowing foxtail millet shows more active odors.</p></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"5 1","pages":"Pages 50-56"},"PeriodicalIF":0.0,"publicationDate":"2024-02-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2772566924000041/pdfft?md5=7fb0027a2ea1e8d80c97943398d8ac21&pid=1-s2.0-S2772566924000041-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139985389","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":"Studies of peach gum polysaccharide on gut microbiota in vitro fermentation by human feces","authors":"Bing Xu ,&nbsp;Ping Sun ,&nbsp;Jun Lu ,&nbsp;Yi Wang ,&nbsp;Xianrui Lin ,&nbsp;Chenfei Chen ,&nbsp;Jianxi Zhu ,&nbsp;Huijuan Jia ,&nbsp;Xinwei Wang ,&nbsp;Jiansheng Shen ,&nbsp;Chuang Yu ,&nbsp;Tao Feng","doi":"10.1016/j.jfutfo.2024.01.007","DOIUrl":"https://doi.org/10.1016/j.jfutfo.2024.01.007","url":null,"abstract":"<div><p>Peach gum polysaccharides have multiple biological functions, such as anti-oxidation, blood lipids reduction, and immune protection. However, their impact on the gut microbiota was still unclear. Here, high throughput sequencing was used to study the regulatory effects of peach gum polysaccharide on gut microbiota using an <em>in vitro</em> fermentation model of human gut microbiota. The results showed that gut microbiota species increased significantly and <em>α</em>-diversity index (Sobs, Ace, Chao1, Shannon) decreased significantly after polysaccharide fermentation compared with control group (distilled water). At phylum level, the relative abundance of <em>Firmicutes</em> and <em>Actinomyces</em> increased (61.76% <em>vs</em>. 56.64%, 28.24% <em>vs</em>. 23.11%). In contrast, relative abundance of <em>Bacteroides</em> decreased significantly (8.10% <em>vs</em>. 19.21%). At genus level, the relative abundance of <em>Bifidobacteria, Colinella</em> and <em>Parazobacteria</em> increased significantly (21.43% <em>vs</em>. 19.08%, 6.32% <em>vs</em>. 3.73%, 6.37% <em>vs</em>. 0.00%), while the relative abundance of <em>Bacteroides</em> and <em>Prevotella</em> decreased significantly (3.83% <em>vs.</em> 5.52%, 3.49% <em>vs.</em> 12.15%). Precisely, peach gum polysaccharide can effectively regulate the structure of gut microbiota and has potential probiotic effects including anti-obesity, anti-inflammatory, maintenance of gut epithelial barrier and so on.</p></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"5 1","pages":"Pages 79-87"},"PeriodicalIF":0.0,"publicationDate":"2024-02-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2772566924000077/pdfft?md5=ef881db60b2a726b935dddc6c61024b7&pid=1-s2.0-S2772566924000077-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139985399","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":"Phytochemical analysis and synergistic memory enhancing effect of Bacopa monnieri with Piper nigrum","authors":"Sourabh Jain ,&nbsp;Mohar Singh Prajapati ,&nbsp;Aakanchha Jain ,&nbsp;Kamal Shah ,&nbsp;Nagendra Singh Chauhan","doi":"10.1016/j.jfutfo.2024.01.008","DOIUrl":"https://doi.org/10.1016/j.jfutfo.2024.01.008","url":null,"abstract":"<div><p>Herbal therapy is a type of alternative or complementary medicine that uses natural ingredients to alleviate health issues including mental illness. Alzheimer's disease (AD) is a progressive neurodegenerative condition marked by a slow loss of memory coupled with shrinkage of brain tissue, localized loss of neurons, primarily in the hippocampus and basal forebrain, and decreased levels of the central cholinergic neurotransmitter acetylcholine. <em>Bacopa monnieri</em> is also known as brahmi which is very well known for memory enhancer and <em>Piper nigrum</em> is work as bioavailability enhancer which will reduce the dose frequency and increase effectiveness on other drugs. So, this study's goal was to look at the physicochemical parameters, phytochemical characteristics, and synergistic memory enhancing effect of <em>B. monnieri</em> with <em>P. nigrum</em> a natural bioenhancer on mice with scopolamine-induced learning and memory deficits. Six group of six animal were treated respectively, once daily with ethanolic extract of <em>B. monnieri</em> (EEBM) (200 mg/kg), ethanolic extract of <em>P. nigrum</em> (EEPN) 200 mg/kg, Combination of EEBM (100 mg/kg) with EEPN (100 mg/kg), donepezil 1 mg/kg via oral dosing and were given intraperitoneal (ip) injection of scopolamine 1 mg/kg daily to induce cognitive deficits. The tests for locomotor activity, stair climbing, and pole climbing were utilised to evaluate the learning and memory components. Additionally examined were dopamine, serotonin (5-HT) and other physiological elements. The results showed combination of Brahmi and black pepper shows pole climbing, actophotometer activity, staircase activity that showed better therapeutic advantages for improving mice's antiamnesic activity as compared to single extract of <em>Brahmi</em>. In response, the treated groups with combined extract emitted noticeably more dopamine and serotonin. When compared to illness control, the extract's ability to improve memory was highly significant (<em>P&lt;</em> 0.001). These findings indicate that the combination of Brahmi and black pepper improved memory and hence could serve as a viable therapeutic target for the treatment of neurodegenerative illnesses.</p></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"5 1","pages":"Pages 88-93"},"PeriodicalIF":0.0,"publicationDate":"2024-02-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2772566924000089/pdfft?md5=b9dc002bcaf97139d6e2b065da04294a&pid=1-s2.0-S2772566924000089-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139985371","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":"Preparation of pullulan-shellac edible films with improved water-resistance and UV barrier properties for Chinese cherries preservation","authors":"Baoshan Tang ,&nbsp;Jinju Ma ,&nbsp;Lanxiang Liu ,&nbsp;Juan Xu ,&nbsp;Hong Zhang ,&nbsp;Kun Li ,&nbsp;Xinghao Tu ,&nbsp;Qingfang Guan","doi":"10.1016/j.jfutfo.2024.01.010","DOIUrl":"https://doi.org/10.1016/j.jfutfo.2024.01.010","url":null,"abstract":"<div><p>In order to improve the water-resistance and ultraviolet (UV) barrier properties of pullulan (PL) film, edible composite films were prepared by solution casting based on PL and shellac (SH). The physical properties, thermal stability, mechanical properties, water vapor permeability and UV barrier of the composite films were characterized. The analysis of the functional properties revealed that the composite films had good compatibility, water-resistance (33.50˚–60.15˚), and strong UV-blocking properties (84.60%–0.00%). The addition of SH improved the water-resistance and mechanical properties of the films, but the thermal stability was slightly reduced. These films can be used as an edible coating on Chinese cherries. According to the characteristics of weight loss, decay incidence and other indicators of cherries, the PL-SH composite films can keep Chinese cherries fresh at room temperature at least for 7 days. Therefore, PL-SH composite films may be an environmentally friendly packaging material with application prospects in the fruit preservation industry.</p></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"5 1","pages":"Pages 107-118"},"PeriodicalIF":0.0,"publicationDate":"2024-02-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2772566924000107/pdfft?md5=cde4f0a4dbc8e5166b9977286816b6a3&pid=1-s2.0-S2772566924000107-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139985390","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":"Effects of methionine restriction and methionine hydroxy analogs on intestinal inflammation and physical barrier function in mice","authors":"Qi Liu ,&nbsp;Zhipeng Yang ,&nbsp;Yueyue Miao ,&nbsp;Xiangchen Liu ,&nbsp;Jian Peng ,&nbsp;Hongkui Wei","doi":"10.1016/j.jfutfo.2024.01.006","DOIUrl":"https://doi.org/10.1016/j.jfutfo.2024.01.006","url":null,"abstract":"<div><p>Methionine (Met) restriction in the diet can reduce intestinal permeability by modulating the expression of intestinal tight proteins leading to enhance the integrity of the intestinal epithelium. Furthermore, our previous study observed that 2-hydroxy-4-(methylthio)butanoate (HMTBA) increased Tight junction protein 1 (ZO-1) mRNA expression in IPEC-J2 when compared with <em>L</em>-Met. This increment may be related to the decline in RNA N6-methyladenosine (m⁶A) modification level. Nonetheless, the impact of HMTBA utilization as a source of Met and the effects of combining it with Met restriction on the intestinal epithelial barrier <em>in vivo</em> remains uncertain. We constructed the methionine restrict model and <em>Salmonella typhimurium</em>-induced damage model, and then detected the intestinal damage by real-time qPCR, Immunofluorescence staining, and Elisa, and used LC-MS/MS to detect the m⁶A level and Met Metabolites. Results exhibited that dietary Met restraint, either through Met or HMTBA as the exclusive Met source, could drastically mitigate intestinal barrier dysfunction and the inflammation caused by <em>S. typhimurium</em>. The underlying mechanism involved in the impact of low HMTBA and Met concentration on intestinal barrier function alteration seems to be associated with changes in Met metabolism, along with m⁶A RNA or 5-methylcytosine (m⁵C) DNA level modification. The HMTBA addition to normal levels of Met, apart from enhancing the growth rate, fails to prevent <em>S. typhimurium</em>-induced damage to the intestinal barrier function.</p></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"5 1","pages":"Pages 68-78"},"PeriodicalIF":0.0,"publicationDate":"2024-02-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2772566924000065/pdfft?md5=9ce1b45f261c43ddd70564a4ceec231f&pid=1-s2.0-S2772566924000065-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139985402","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}