Journal of Future Foods最新文献

{"title":"Dynamics and functionalities of bacterial community during foxtail millet dough fermentation by metagenomic analysis","authors":"Junli Liu,&nbsp;Wei Zhao,&nbsp;Aixia Zhang,&nbsp;Pengliang Li,&nbsp;Jingke Liu","doi":"10.1016/j.jfutfo.2023.11.006","DOIUrl":"https://doi.org/10.1016/j.jfutfo.2023.11.006","url":null,"abstract":"<div><p>Sourdough flavors were closely related to microbial metabolism. The microbial diversity of foxtail millet dough during fermentation has never been studied. Here, the metabolic potential and diversity of the bacterial community were analyzed by metagenomic during dough fermentation. Firmicutes was the dominant phylum in the dough, within heterofermentative lactic acid bacteria (<em>e.g</em>., <em>Companilactobacillus, Limosilactobacillus, Pediococcus</em> and <em>Lactobacillus</em>) as the most abundant bacteria. Proteobacteria was gradually inhibited after fermentation. <em>Companilactobacillus_crustorum</em> was notably found abundant during dough leavening. <em>Limosilactobacillus_fermentum</em> increased markedly during fermentation, while <em>Companilactobacillus_crustorum</em> decreased significantly. For further exploration, genes associated with metabolism were annotated through metagenomics. <em>Limosilactobacillus, Companilactobacillus</em> and <em>Pediococcus</em> were actively engaged in glycolysis (ko00010), starch and sucrose metabolism (ko00500), and pyruvate metabolism (ko00620), leading in part to lactic and acetic acid accumulations and dough acidification. <em>Limosilactobacillus</em> and <em>Lactiplantibacillus</em> were the main contributors to key aminopeptidases or/and transaminases involved in amino acid metabolism, which was responsible for flavor metabolite formation. This study will provide an enhanced understanding of the predominance and diversity of dough bacterial communities, and contribute to future strain screening in the dough for better flavor.</p></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"4 4","pages":"Pages 343-352"},"PeriodicalIF":0.0,"publicationDate":"2023-12-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2772566923000897/pdfft?md5=b91da531e35dd0859b53649a56cdb04e&pid=1-s2.0-S2772566923000897-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138739148","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":"Emerging applications of nanofibers electrospun from carbohydrate polymers","authors":"Nicole Angel ,&nbsp;Songnan Li ,&nbsp;Lingyan Kong","doi":"10.1016/j.jfutfo.2023.11.001","DOIUrl":"https://doi.org/10.1016/j.jfutfo.2023.11.001","url":null,"abstract":"<div><p>Electrospinning is a simple and versatile technique that uses electrostatic forces to create fibers in the nano to micro range from a variety of materials, both synthetic and natural. Due to the high surface area to volume ratio, high porosity, and desirable mechanic characteristics of electrospun fibers, they are of current interest for a wide variety of applications. Some of the most significant applications of these fibers being researched include tissue engineering, drug delivery, wound dressings, environmental and energy applications, and protective materials. Notably, electrospun fibers may be specially tailored to better fit their final application through the direct loading of materials during the spinning process as well as by choosing the correct base material for the fiber. For example, it is desirable to use a biocompatible and biodegradable material in fibers desired for applications in the biomedical field; this way the fibers are able to safely interact with the human body. This review will explore the applications, as previously listed, with a focus on how fibers are made using carbohydrate polymers (such as alginate, cellulose and its derivatives, chitosan and chitin, starch, pullulan, hyaluronic acid, dextran, and levan) as their base material, and their applicability and functionality in various applications.</p></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"4 4","pages":"Pages 289-299"},"PeriodicalIF":0.0,"publicationDate":"2023-12-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2772566923000848/pdfft?md5=c9fce246840018b428551d473fc89229&pid=1-s2.0-S2772566923000848-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138739180","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":"Different characteristics of 40 kinds of free amino acids and 5-amino levulinic acid between wines and sakes (Japanese rice wines)","authors":"Tohru Kimura","doi":"10.1016/j.jfutfo.2023.11.008","DOIUrl":"https://doi.org/10.1016/j.jfutfo.2023.11.008","url":null,"abstract":"<div><p>Based on a systemic analysis for the global burden of disease study from 1990 to 2016, the Global Burden of Diseases (GBD) 2016 Alcohol Collaborators reported that alcohol use was a leading risk factor for global disease burden and caused substantial health loss. However, alcoholic drink (wines and sakes) contains abundant nutrients, particularly fermentable amino acids derived from grapes and rice. Amino acid nutrition and metabolism is strongly associated with health and prevention against various diseases. The purpose of this study was to elucidate 40 kinds of free amino acid (FAA) profiles in wines and sakes. In addition, the present study also provided the contents of 5-aminolevulinic acid (5-ALA) involved in the vital functionality of mitochondria. FAAs were detected and analyzed by use of an automatic amino acid analyzer. Aromatic amino acid, branched chain amino acid and Fischer ratio were calculated for each beverage. Individual FAAs showed significant differences between wines and sakes. Sakes abundantly contained almost all FAAs whereas wines had just a little content in some FAAs. Sake were rich in arginine, glycine, alanine, valine, glutamic acid and leucine, while wines were remarkably rich in proline (Pro). Wines showed increased FAA levels in 6 kinds of variables (4-hydroxyproline, 3-methyl histidine, <em>β</em>-alanine, <em>α</em>-aminobutyric acid, Pro and <em>α</em>-aminoadipic acid). In functionally characteristic FAAs, both wines and sakes were considerably abundant in <em>γ</em>-aminobutyric acid and 5-ALA. The total amount of aromatic amino acid and branched chain amino acid were markedly higher in sakes than in wines. These results revealed that there were the apparent different characteristics in FAA profiles between wines and sakes. This difference resulted from fermentation process in wines (single fermentation) and sakes (parallel double fermentation). Forty kinds of FAA profiles are more useful in investigating characteristics of the taste of wines and sakes. In future, detailed FAA analysis has the potential to find functional nutrients such as 5-ALA, whereas other foods generally contain little amount of these FAAs.</p></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"4 4","pages":"Pages 361-368"},"PeriodicalIF":0.0,"publicationDate":"2023-12-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2772566923000915/pdfft?md5=bf2a1e7277e80915fb245ed01d3a0f03&pid=1-s2.0-S2772566923000915-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138739151","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":"Simultaneous detection of 22 mycotoxins in grape by QuEChERS and ultra-high-performance liquid chromatography coupled with quadrupole/orbitrap high-resolution mass spectrometry","authors":"Meirong Cao ,&nbsp;Jing Wang ,&nbsp;Mengtian Wang ,&nbsp;Xiaoxuan Yuan ,&nbsp;Xu Zhang ,&nbsp;Junzhan Ma ,&nbsp;Yan Zhang ,&nbsp;Qiang Li","doi":"10.1016/j.jfutfo.2023.11.009","DOIUrl":"https://doi.org/10.1016/j.jfutfo.2023.11.009","url":null,"abstract":"<div><p>To effectively assess the extent of the mycotoxin contamination of grapes, a method was developed to analyze 22 mycotoxins by ultra-high-performance liquid chromatography coupled with quadrupole/orbitrap high-resolution mass spectrometry (UPLC-Q-Orbitrap HRMS). Samples were extracted and purified using the QuEChERS (quick, easy, cheap, effective, rugged, and safe) procedure. The extracts were separated on a BEH Shield C₁₈ column (100 mm × 2.1 mm, 1.7 μm), using methanol and water with 0.1% formic acid solution and 2 mmol/L ammonium acetate as the mobile phases. The quantification was performed according to a matrix-matched external standard method. There was a good linear relationship within the respective mass concentration ranges of 22 mycotoxins; the correlation coefficients were not less than 0.998 1. The limit of quantification was 0.3–10.0 μg/kg. Mycotoxin recovery ranged from 68.6% to 109.0%, with a relative standard deviation of 1.28%–12.80%. The method is simple, rapid, highly sensitive, and accurate, making it useful for screening grapes for common and emerging mycotoxins.</p></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"4 4","pages":"Pages 369-375"},"PeriodicalIF":0.0,"publicationDate":"2023-12-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2772566923000927/pdfft?md5=c73c9290076218189f37e685a2b67f9f&pid=1-s2.0-S2772566923000927-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138739150","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":"Evaluation and salivary biochemistry associations of sour-salty taste interaction","authors":"Hongnan Jiang ,&nbsp;Ye Chen ,&nbsp;Jianshe Chen ,&nbsp;Louise Dye ,&nbsp;Xinmiao Wang","doi":"10.1016/j.jfutfo.2023.11.010","DOIUrl":"https://doi.org/10.1016/j.jfutfo.2023.11.010","url":null,"abstract":"<div><p>Taste interaction is a well-known phenomenon in sensory studies, but how to quantify the magnitude of the effect of one tastant on other taste attribute(s) is still largely unsolved, let alone further explorations from a salivary biochemistry perspective. Upon acquiring the individual taste threshold and evaluating the just noticeable difference (JND), this study firstly established a quantitative method to assess the magnitude of taste interaction in a binary taste mixture by evaluating the concentration difference upon psychologically-comparable stimulation. The change of salty taste intensity (CSI) was therefore defined as the subtraction of JND using sour-salty taste stimulant from JND using pure salty taste stimulant, with a dimension of concentration in mmol/L. CSI was then used to demonstrate how citric acid affected salty taste perception in a salty - sour binary taste mixture in 16 young and healthy participants. Concentrations of citric acid used in the binary taste mixture were 0.05, 0.09, 0.14, 0.24 and 0.40 mmol/L, respectively, and results showed that salty taste perception was enhanced (average CSI of 0.93 mmol/L) when the citric acid concentration was low (at 0.05 and 0.09 mmol/L), but with an increasing concentration of citric acid ranging from 0.14 to 0.40 mmol/L, this effect gradually turned from enhancement to suppression of salty taste perception (correspondingly a continuously decreasing CSI all the way down to an average of –2.94 mmol/L). It was also found that cystatin SN concentration in participants’ unstimulated saliva samples was significantly negatively correlated with salty taste threshold (with and without the presence of citric acid), and it was one of the most significant factors affecting CSI, as shown in multiple regression analysis. Carbonic anhydrase VI concentration in participants’ unstimulated saliva samples was also found to be significantly negatively correlated with salty taste recognition (with and without presence of citric acid), but it did not pose significant effect on CSI. From these results, this study had not only demonstrated a citric acid concentration-dependent salty taste perception phenomenon based on a proposed methodology to quantitively assess the taste interaction in binary taste mixtures, but also showed how salivary biochemical properties (cystatin SN and carbonic anhydrase VI) might have been associated with salty taste perception during food oral processing.</p></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"4 4","pages":"Pages 376-382"},"PeriodicalIF":0.0,"publicationDate":"2023-12-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2772566923000939/pdfft?md5=0ee04b92a7571978695d3944e052354c&pid=1-s2.0-S2772566923000939-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138739127","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":"Antioxidant and anti-HepG2 cell activities of a novel bioactive peptide from cowhide collagen in vitro","authors":"Zhike Xie ,&nbsp;Yuhan Zhai ,&nbsp;Yuqing Zhang ,&nbsp;Ming He ,&nbsp;Xuguang Wang ,&nbsp;Shaoxuan Yu ,&nbsp;Haifang Xiao ,&nbsp;Yuanda Song","doi":"10.1016/j.jfutfo.2023.07.007","DOIUrl":"https://doi.org/10.1016/j.jfutfo.2023.07.007","url":null,"abstract":"<div><p>In the present study, the antioxidant and anti-human liver cancer (HepG2) cells effects of bioactive peptides from cowhide collagen (BPCC) were evaluated. BPCC exhibited significant scavenging effect on 1,1-diphenyl-2-picrylhydrazyl (DPPH) radicals ((60.09  ±  3.51)%), 2,2’-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radicals ((77.40 ±  3.10)%) and hydroxyl radicals ((56.00  ±  2.30)%) as well as strong reducing power (0.320 ±  0.025). Meanwhile, BPCC effectively protected biomacromolecules including proteins, lipids and DNA from oxidative damage induced by Cu²⁺/H₂O₂ and 2,2’-azobis(2-methylpropionamidine) dihydrochloride (AAPH). Moreover, BPCC significantly inhibited cell viability of HepG2 cells in a dose-dependent manner with an estimated IC₅₀ of 7.61 mg/mL. The results of 4’,6-diamidino-2-phenylindole (DAPI) and acridine orange/ethidium bromide (AO/EB) staining demonstrated the apoptotic morphological changes and cell mediated death in BPCC treated HepG2 cells. In addition, BPCC induced decrease of mitochondrial membrane potential (MMP) in HepG2 cells. Therefore, the present finding proved that BPCC encompasses significant antioxidant activity and anticancer property on HepG2 cells and can be used as alternative food antioxidants for cancer prevention benefits.</p></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"4 3","pages":"Pages 248-257"},"PeriodicalIF":0.0,"publicationDate":"2023-09-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49891710","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":"Progress in the preparation, identification and biological activity of walnut peptides","authors":"Chang Liu ,&nbsp;Zijie Zhang ,&nbsp;Yuting Shang ,&nbsp;Siting Li ,&nbsp;Junxia Xia ,&nbsp;Yiling Tian ,&nbsp;Yingmin Jia ,&nbsp;Aijin Ma","doi":"10.1016/j.jfutfo.2023.07.003","DOIUrl":"https://doi.org/10.1016/j.jfutfo.2023.07.003","url":null,"abstract":"<div><p>Walnuts are rich in protein and are a high-quality plant protein resource. In recent years, with the growth of consumer demand for functional food and food for special medical purpose, the use of walnut protein for the preparation of functional walnut peptide ingredients or additives and other compositions has received increasing attention. However, the improvement of the yield of walnut peptides and the clarification of their functional activities are the bottlenecks that limit the development of these peptides. To this end, this article reviews the pretreatment, preparation, purification and identification processes of walnut peptides, as well as their biological activities such as antioxidant activity, antitumour activity, improvement of memory, antihypertension and regulation of metabolic disorders are elaborated to provide a reference for the industrial development of walnut peptides.</p></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"4 3","pages":"Pages 205-220"},"PeriodicalIF":0.0,"publicationDate":"2023-09-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49891144","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":"Classification and antioxidant assays of polyphenols: a review","authors":"Yuxi Lang ,&nbsp;Ningxuan Gao ,&nbsp;Zhihuan Zang ,&nbsp;Xianjun Meng ,&nbsp;Yang Lin ,&nbsp;Shufang Yang ,&nbsp;Yiyun Yang ,&nbsp;Zhufeng Jin ,&nbsp;Bin Li","doi":"10.1016/j.jfutfo.2023.07.002","DOIUrl":"https://doi.org/10.1016/j.jfutfo.2023.07.002","url":null,"abstract":"<div><p>Polyphenols are widely recognized as the effective antioxidants, which are divided into flavonoids, phenolic acids, stilbenes, lignans, tannins and so on. They could regulate internal functions and protect the body from diseases related to oxidative damage. Due to the fact that their antioxidant capacity is influenced by the structure, stability and bioavailability, the detection of their bioactivity should be considered comprehensively. Currently, the methods for measuring the antioxidant capacity of phenolic compounds are divided into chemical, cell-based and <em>in vivo</em> assays. The chemical assays include 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2′-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), ferric reducing /antioxidant power (FRAP), oxygen radical absorbance capacity (ORAC), peroxyl radical scavenging capacity (PSC), which are rapid identification method, but their reaction mechanism has a great gap with the internal body response. The cell-based assays are more consistent with biological reaction, but still do not take the bioavailability into consideration. The <em>in vivo</em> assays, which commonly utilized <em>Caenorhabditis elegans</em> or rats as models, are more representative, but these methods are more complex and spend longer. This review summarizes the antioxidant evaluation methods of phenolic compounds and discusses their advantages and limitations comparatively, which could help discriminate and select the appropriate assay in the actual operation, and facilitate the development of comprehensive approaches as well.</p></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"4 3","pages":"Pages 193-204"},"PeriodicalIF":0.0,"publicationDate":"2023-09-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49891707","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":"Chemical constituents and anticoagulant activity from Delphinium brunonianum Royle","authors":"Changyang Ma ,&nbsp;Sitan Chen ,&nbsp;Syed Arif Hussain Rizvi ,&nbsp;Huihui Zhou ,&nbsp;Wenyi Kang ,&nbsp;Xuefeng Xi ,&nbsp;Zhenhua Liu","doi":"10.1016/j.jfutfo.2023.07.006","DOIUrl":"https://doi.org/10.1016/j.jfutfo.2023.07.006","url":null,"abstract":"<div><p><em>Delphinium brunonianum</em> Royle belongs to Ranunculaceae family and has the effects of dispelling wind to relieve itching and cooling blood to detoxify. It was found that the extracts of <em>D. brunonianum</em> had good anticoagulant activity which was extracted with 70% ethanol in our previous researches. Then, 16 compounds were isolated and identified from the extract of <em>D. brunonianum</em>, among which compounds <strong>5, 7</strong>-<strong>10, 12, 14, 15</strong>-<strong>16</strong> were isolated from this genus for the first time, and compounds <strong>2</strong>-<strong>4</strong> were isolated from this plant for the first time. And the coagulation activity assay showed that compounds <strong>10, 14</strong> and <strong>15</strong> had good anticoagulant activity by activated partial thromboplastin time (APTT), thrombin time (TT) and prothrombin time (PT) <em>in vitro</em>.</p></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"4 3","pages":"Pages 241-247"},"PeriodicalIF":0.0,"publicationDate":"2023-09-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49891708","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":"Protective effects and microarray-based mechanism of sea cucumber hydrolysates against high-glucose induced nephrotoxicity in mouse glomerulus mesangial cells","authors":"Lingxin Geng,&nbsp;Jiaojiao Han,&nbsp;Jun Zhou,&nbsp;Ye Li,&nbsp;Tinghong Ming,&nbsp;Zhen Zhang,&nbsp;Chenyang Lu,&nbsp;Xiurong Su","doi":"10.1016/j.jfutfo.2023.07.005","DOIUrl":"https://doi.org/10.1016/j.jfutfo.2023.07.005","url":null,"abstract":"<div><p>Diabetic nephropathy (DN) is a common type of end-stage renal disease and glomerular mesangial cells (GMCs) are widely used as a cell model for DN. This study firstly investigated the inhibitory effects of the <em>Apostichopus japonicus</em> and <em>Acaudina leucoprocta</em> hydrolysates on cellular growth under high-glucose treatment, better inhibitory effect of <em>A. japonicus</em> hydrolysate was observed compared to that of <em>A. leucoprocta</em> hydrolysate. Subsequently, the global transcription profiles obtained via microarray analysis showed that 6 070 and 7 015 genes were identified in the <em>A. japonicus</em> and <em>A. leucoprocta</em> groups compared with the model group, respectively. Among them, transcriptions of the <em>slc30a4, slc35d1, tppp3, tp53inp1, bcl-2, apaf1, alox12b and adrala</em> genes were restored from the levels of the model group to those of the control group, contributed to cell mitosis and proliferation in both treatment groups. In addition, other apoptosis-related genes, such as <em>bcl-6, clu, foxo3</em> and <em>aktl</em>, showed opposite trends between two groups, which might cause the difference in inhibitory effect. We preliminarily proposed that the regulation effects of <em>A. japonicus</em> and <em>A. leucoprocta</em> on the genes involved in cellular mitosis, proliferation and apoptosis, might contribute to their inhibitory activity on GMCs under high-glucose environment.</p></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"4 3","pages":"Pages 233-240"},"PeriodicalIF":0.0,"publicationDate":"2023-09-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49891713","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}