Critical reviews in food science and nutrition最新文献_第10页

The solid state and nanostructure of starch: Effects on starch functionality. 淀粉的固态和纳米结构：对淀粉功能的影响。

IF 7.3 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2024-08-20 DOI: 10.1080/10408398.2024.2388279

Henry A Koekuyt, Alejandro G Marangoni

{"title":"The solid state and nanostructure of starch: Effects on starch functionality.","authors":"Henry A Koekuyt, Alejandro G Marangoni","doi":"10.1080/10408398.2024.2388279","DOIUrl":"https://doi.org/10.1080/10408398.2024.2388279","url":null,"abstract":"In order to determine suitable end use applications for different starches, this review characterizes and differentiates the physical components, solid state, crystalline structures, and their effects on gelatinization, retrogradation, texture and functionality. There exist four crystalline packings of starch. A-, B- and C-type packings are attributed to amylopectin, and V-type which is attributed to amylose. B- and C- type crystallinity rely on water to help coordinate their crystal structures due to the congregation of water in the large intrahelical cavity of the B-type packings. The ratio of amylose to amylopectin content largely affects the textural and functional properties of starch. Amylose largely influences retrogradation, and thus can largely impact the crystallinity, strength, cohesion and brittleness of starch gel systems. Amylose has been found to crystallize prior to amylopectin, suggesting that amylose acts as a nucleation site for further radial crystallization of amylopectin. Processing treatments such as size reduction and drying, which are typically applied to all commercial starches, also impact the physiochemical and functional characteristics of the starch. These processes can cause damage to the starch granule while reducing crystallinity in the native starch, but also increasing retrogradation in gelatinized systems.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":null,"pages":null},"PeriodicalIF":7.3,"publicationDate":"2024-08-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142003804","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Dietary fructose: from uric acid to a metabolic switch in pediatric metabolic dysfunction-associated steatotic liver disease. 膳食果糖：从尿酸到小儿代谢功能障碍相关性脂肪肝的代谢转换。

IF 7.3 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2024-08-19 DOI: 10.1080/10408398.2024.2392150

Maria Felicia Faienza, Eleonora Cognetti, Ilaria Farella, Alessandro Antonioli, Sabrina Tini, Valentina Antoniotti, Flavia Prodam

{"title":"Dietary fructose: from uric acid to a metabolic switch in pediatric metabolic dysfunction-associated steatotic liver disease.","authors":"Maria Felicia Faienza, Eleonora Cognetti, Ilaria Farella, Alessandro Antonioli, Sabrina Tini, Valentina Antoniotti, Flavia Prodam","doi":"10.1080/10408398.2024.2392150","DOIUrl":"https://doi.org/10.1080/10408398.2024.2392150","url":null,"abstract":"Fructose consumption in pediatric subjects is rising, as the prevalence of metabolic dysfunction-associated steatotic liver disease (MASLD) and metabolic dysfunction-associated steatohepatitis (MASH). Despite increasing evidence supporting the detrimental effects of fructose in the development of Metabolic Syndrome (MetS) and its related comorbidities, the association between fructose intake and liver disease remains unclear, mainly in youths. The current narrative review aims to illustrate the correlation between fructose metabolism and liver functions besides its impact on obesity and MASLD in pediatrics. Fructose metabolism is involved in the liver through the classical lipogenic pathway via de novo lipogenesis (DNL) or in the alternative pathway via uric acid accumulation. Hyperuricemia is one of the main features of MALSD patients, underlining how uric acid is growing interest as a new marker of disease. Observational and interventional studies conducted in children and adolescents, who consumed large amounts of fructose and glucose in their diet, were included. Most of these studies emphasized the association between high fructose intake and weight gain, dyslipidemia, insulin resistance, and MASLD/MASH, even in normal-weight children. Conversely, reducing fructose intake ameliorates liver fat accumulation, lipid profile, and weight. In conclusion, fructose seems a potent inducer of both insulin resistance and hepatic fat accumulation.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":null,"pages":null},"PeriodicalIF":7.3,"publicationDate":"2024-08-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141999562","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

The growth-promoting effects of protein hydrolysates and their derived peptides on probiotics: structure-activity relationships, mechanisms and future perspectives. 蛋白质水解物及其衍生肽对益生菌的生长促进作用：结构-活性关系、机制和未来展望。

IF 7.3 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2024-08-17 DOI: 10.1080/10408398.2024.2387328

Lanyan Huang, Yuwei Wu, Yue Fan, Yue Su, Zihao Liu, Jianling Bai, Xinyu Zhao, Ying Li, Xinqiang Xie, Jumei Zhang, Moutong Chen, Qingping Wu

{"title":"The growth-promoting effects of protein hydrolysates and their derived peptides on probiotics: structure-activity relationships, mechanisms and future perspectives.","authors":"Lanyan Huang, Yuwei Wu, Yue Fan, Yue Su, Zihao Liu, Jianling Bai, Xinyu Zhao, Ying Li, Xinqiang Xie, Jumei Zhang, Moutong Chen, Qingping Wu","doi":"10.1080/10408398.2024.2387328","DOIUrl":"https://doi.org/10.1080/10408398.2024.2387328","url":null,"abstract":"Lactic acid bacteria (LAB) are the main probiotics currently available in the markets and are essential for maintaining gut health. To guarantee probiotic function, it is imperative to boost the culture yield of probiotic organisms, ensure the sufficient viable cells in commercial products, or develop effective prebiotics. Recent studies have shown that protein hydrolysates and their derived peptides promote the proliferation of probiotic in vitro and the abundance of gut flora. This article comprehensively reviews different sources of protein hydrolysates and their derived peptides as growth-promoting factors for probiotics including Lactobacillus, Bifidobacterium, and Saccharomyces. We also provide a preliminary analysis of the characteristics of LAB proteolytic systems focusing on the correlation between their elements and growth-promoting activities. The structure-activity relationship and underlying mechanisms of growth-promoting peptides and their research perspectives are thoroughly discussed. Overall, this review provides valuable insights into growth-promoting protein hydrolysates and their derived peptides for proliferating probiotics in vivo or in vitro, which may inspire researchers to explore new options for industrial probiotics proliferation, dairy products fermentation, and novel prebiotics development in the future.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":null,"pages":null},"PeriodicalIF":7.3,"publicationDate":"2024-08-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141995512","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

A comprehensive review on natural sweeteners: impact on sensory properties, food structure, and new frontiers for their application. 天然甜味剂综述：对感官特性、食品结构的影响及其应用的新领域。

IF 7.3 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2024-08-17 DOI: 10.1080/10408398.2024.2393204

Ilaria Benucci, Claudio Lombardelli, Marco Esti

{"title":"A comprehensive review on natural sweeteners: impact on sensory properties, food structure, and new frontiers for their application.","authors":"Ilaria Benucci, Claudio Lombardelli, Marco Esti","doi":"10.1080/10408398.2024.2393204","DOIUrl":"https://doi.org/10.1080/10408398.2024.2393204","url":null,"abstract":"In recent years, the worldwide increase in lifestyle diseases and metabolic disorders has been ascribed to the excessive consumption of sucrose and added sugars. For this reason, many approaches have been developed in order to replace sucrose in food and beverage formulations with alternative sweetening compounds. The raising awareness concerning the synthetic sweeteners due to their negative impact on health, triggered the need to search for alternative substances. Natural sweeteners may be classified in: (i) non-nutritive (e.g., neohesperidine dihydrochalcone, thaumatin, glycyrrhizin mogroside and stevia) and (ii) bulk sweeteners, including both polyols (e.g., maltitol, mannitol, erythritol) and rare sugars (e.g., tagatose and allulose). In this review we discuss the most popular natural sweeteners and their application in the main food sectors (e.g., bakery, dairy, confectionary and beverage), providing a full understanding of their impact on the textural and sensory properties in comparison to sucrose. Furthermore, we analyze the use of natural sweeteners in blends, which in addition to enabling an effective replacement of sugar, in order to complement the merits and limits of individual compounds. Finally, microencapsulation technology is presented as an alternative strategy to solving some issues such as aftertaste, bitterness, unpleasant flavors, but also to enhance their stability and ease of use.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":null,"pages":null},"PeriodicalIF":7.3,"publicationDate":"2024-08-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141995511","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

A comprehensive review of apigenin a dietary flavonoid: biological sources, nutraceutical prospects, chemistry and pharmacological insights and health benefits. 芹菜素（一种膳食类黄酮）综述：生物来源、营养前景、化学和药理学见解以及对健康的益处。

IF 7.3 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2024-08-17 DOI: 10.1080/10408398.2024.2390550

Abhinav Singh, Jagjit Singh, Gulistan Parween, Rakesh Khator, Vikramdeep Monga

{"title":"A comprehensive review of apigenin a dietary flavonoid: biological sources, nutraceutical prospects, chemistry and pharmacological insights and health benefits.","authors":"Abhinav Singh, Jagjit Singh, Gulistan Parween, Rakesh Khator, Vikramdeep Monga","doi":"10.1080/10408398.2024.2390550","DOIUrl":"https://doi.org/10.1080/10408398.2024.2390550","url":null,"abstract":"A multitude of plant-derived bioactive compounds have shown significant promise in preventing chronic illnesses, with flavonoids constituting a substantial class of naturally occurring polyphenolic compounds. Apigenin, a flavone identified as 4',5,7-trihydroxyflavone, holds immense promise as a preventative agent against chronic illnesses. Despite its extensive research and recognized nutraceutical value, its therapeutic application remains underexplored, necessitating further clinical investigations. This review delves into the biological sources, nutraceutical prospects, chemistry, pharmacological insights, and health benefits of apigenin. Through multifaceted analytical studies, we explore its diverse pharmacological profile and potential therapeutic applications across various health domains. The manuscript comprehensively examines apigenin's role as a neuroprotective , anti-inflammatory compound, and a potent antioxidant agent. Additionally, its efficacy in combating cardiovascular diseases, anti-diabetic properties, and anticancer potential has been discussed. Furthermore, the antimicrobial attributes and the challenges surrounding its bioavailability, particularly from herbal supplements have been addressed. Available in diverse forms including tablets, capsules, solid dispersions, co-crystals, inclusion complexes and nano formulations. Additionally, it is prevalent as a nutraceutical supplement in herbal formulations. While strides have been made in overcoming pharmacokinetic hurdles, further research into apigenin's clinical effectiveness and bioavailability from herbal supplements remains imperative for its widespread utilization in preventive medicine.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":null,"pages":null},"PeriodicalIF":7.3,"publicationDate":"2024-08-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141995478","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

The role of fiber in modulating plant protein-induced metabolic responses. 纤维在调节植物蛋白诱导的代谢反应中的作用。

IF 7.3 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2024-08-17 DOI: 10.1080/10408398.2024.2392149

Moona Partanen, Petri Luhio, Carlos Gómez-Gallego, Marjukka Kolehmainen

{"title":"The role of fiber in modulating plant protein-induced metabolic responses.","authors":"Moona Partanen, Petri Luhio, Carlos Gómez-Gallego, Marjukka Kolehmainen","doi":"10.1080/10408398.2024.2392149","DOIUrl":"https://doi.org/10.1080/10408398.2024.2392149","url":null,"abstract":"The rising consumption of plant protein foods and the emergence of meat alternatives have prompted interest in the health benefits of such products, which contain fiber in addition to protein. This review investigates the effect of fiber on plant-based protein metabolism and evaluates its contribution to gut-derived health impacts. Plant proteins, which often come with added fiber, can have varying health outcomes. Factors such as processing and the presence of fiber and starch influence the digestibility of plant proteins, potentially leading to increased proteolytic fermentation in the gut and the production of harmful metabolites. However, fermentable fiber can counteract this effect by serving as a primary substrate for gut microbes, decreasing proteolytic activity. The increased amount of fiber, rather than the protein source itself, plays a significant role in the observed health benefits of plant-based diets in human studies. Differences between extrinsic and intrinsic fiber in the food matrix further impact protein fermentation and digestibility. Thus, in novel protein products without naturally occurring fiber, the health impact may differ from conventional plant protein sources. The influence of various fibers on plant-based protein metabolism throughout the gastrointestinal tract is not fully understood, necessitating further research.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":null,"pages":null},"PeriodicalIF":7.3,"publicationDate":"2024-08-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141995513","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

The emerging role of biotechnological advances and artificial intelligence in tackling gluten sensitivity. 生物技术进步和人工智能在解决麸质过敏症方面的新兴作用。

IF 7.3 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2024-08-15 DOI: 10.1080/10408398.2024.2392158

Lakshay Sharma, Farhanur Rahman, Rita A Sharma

{"title":"The emerging role of biotechnological advances and artificial intelligence in tackling gluten sensitivity.","authors":"Lakshay Sharma, Farhanur Rahman, Rita A Sharma","doi":"10.1080/10408398.2024.2392158","DOIUrl":"https://doi.org/10.1080/10408398.2024.2392158","url":null,"abstract":"Gluten comprises an intricate network of hundreds of related but distinct proteins, mainly \"gliadins\" and \"glutenins,\" which play a vital role in determining the rheological properties of wheat dough. However, ingesting gluten can trigger severe conditions in susceptible individuals, including celiac disease, wheat allergy, or non-celiac gluten sensitivity, collectively known as gluten-related disorders. This review provides a panoramic view, delving into the various aspects of gluten-triggered disorders, including symptoms, diagnosis, mechanism, and management. Though a gluten-free diet remains the primary option to manage gluten-related disorders, the emerging microbial and plant biotechnology tools are playing a transformative role in reducing the immunotoxicity of gluten. The enzymatic hydrolysis of gluten and the development of gluten-reduced/free wheat lines using RNAi and CRISPR/Cas technology are laying the foundation for creating safer wheat products. In addition to biotechnological interventions, the emerging artificial intelligence technologies are also bringing about a paradigm shift in the diagnosis and management of gluten-related disorders. Here, we provide a comprehensive overview of the latest developments and the potential these technologies hold for tackling gluten sensitivity.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":null,"pages":null},"PeriodicalIF":7.3,"publicationDate":"2024-08-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141981933","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Journey of dietary fiber along the gastrointestinal tract: role of physical interactions, mucus, and biochemical transformations. 膳食纤维的胃肠道之旅：物理相互作用、粘液和生化转化的作用。

IF 7.3 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2024-08-14 DOI: 10.1080/10408398.2024.2390556

Oliver W Meldrum, Gleb E Yakubov

{"title":"Journey of dietary fiber along the gastrointestinal tract: role of physical interactions, mucus, and biochemical transformations.","authors":"Oliver W Meldrum, Gleb E Yakubov","doi":"10.1080/10408398.2024.2390556","DOIUrl":"https://doi.org/10.1080/10408398.2024.2390556","url":null,"abstract":"Dietary fiber-rich foods have been associated with numerous health benefits, including a reduced risk of cardiovascular and metabolic diseases. Harnessing the potential to deliver positive health outcomes rests on our understanding of the underlying mechanisms that drive these associations. This review addresses data and concepts concerning plant-based food functionality by dissecting the cascade of physical and chemical digestive processes and interactions that underpin these physiological benefits. Functional transformations of dietary fiber along the gastrointestinal tract from the stages of oral processing and gastric emptying to intestinal digestion and colonic fermentation influence its capacity to modulate digestion, transit, and commensal microbiome. This analysis highlights the significance, limitations, and challenges in decoding the complex web of interactions to establish a coherent framework connecting specific fiber components' molecular and macroscale interactions across multiple length scales within the gastrointestinal tract. One critical area that requires closer examination is the interaction between fiber, mucus barrier, and the commensal microbiome when considering food structure design and personalized nutritional strategies for beneficial physiologic effects. Understanding the response of specific fibers, particularly concerning an individual's physiology, will offer the opportunity to exploit these functional characteristics to elicit specific, symptom-targeting effects or use fiber types as adjunctive therapies.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":null,"pages":null},"PeriodicalIF":7.3,"publicationDate":"2024-08-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141981932","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

An encompassing review of meta-analyses and systematic reviews of the effect of oats on all-cause mortality, cardiovascular risk, diabetes risk, body weight/adiposity and gut health. 对燕麦对全因死亡率、心血管风险、糖尿病风险、体重/脂肪率和肠道健康影响的荟萃分析和系统综述进行了全面回顾。

IF 7.3 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2024-08-13 DOI: 10.1080/10408398.2024.2382352

Rebecca Mathews, YiFang Chu

{"title":"An encompassing review of meta-analyses and systematic reviews of the effect of oats on all-cause mortality, cardiovascular risk, diabetes risk, body weight/adiposity and gut health.","authors":"Rebecca Mathews, YiFang Chu","doi":"10.1080/10408398.2024.2382352","DOIUrl":"https://doi.org/10.1080/10408398.2024.2382352","url":null,"abstract":"The ability of oats to reduce blood cholesterol is well established but there is increasing evidence that its health benefits extend well beyond that. The purpose of this review was to critically evaluate the state of the science of oats in relation to all-cause mortality, cardiovascular and diabetes risk and the effects of oats on blood lipids, blood glucose, blood pressure, weight management and gut health from meta-analyses and systematic reviews. Limited epidemiological data indicated a possible beneficial effect of oats on all-cause mortality and incident diabetes when high versus low oat consumers were compared, but its effect on cardiovascular events was not adequately discerned. Observational data also showed an inverse association between oat intake and blood cholesterol, blood pressure, body weight and obesity variables in different populations. Randomized controlled oat intervention studies demonstrated a significant reduction in postprandial blood glucose in both diabetic and non-diabetic subjects, fasting blood glucose in diabetic subjects, blood pressure in prehypertensive individuals, and body weight and adiposity in overweight individuals. Increased fecal bulk was observed but clinical data for a potential gut barrier effect is lacking. The mechanism of action of each health effect was reviewed. While beta-glucan viscosity was once considered the only mode of action, it is evident that the fermentation products of beta-glucan and the associated gut microbial changes, as well as other components in oats (i.e., avenanthramides etc.) also play an important role.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":null,"pages":null},"PeriodicalIF":7.3,"publicationDate":"2024-08-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141975328","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Plant-derived exosome-like nanoparticles - from Laboratory to factory, a landscape of application, challenges and prospects. 植物外泌体纳米颗粒--从实验室到工厂，应用、挑战和前景展望。

IF 7.3 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2024-08-11 DOI: 10.1080/10408398.2024.2388888

Chaozhi Wei, Mengyu Zhang, Jintao Cheng, Jinzhong Tian, Guiling Yang, Yuanxiang Jin

{"title":"Plant-derived exosome-like nanoparticles - from Laboratory to factory, a landscape of application, challenges and prospects.","authors":"Chaozhi Wei, Mengyu Zhang, Jintao Cheng, Jinzhong Tian, Guiling Yang, Yuanxiang Jin","doi":"10.1080/10408398.2024.2388888","DOIUrl":"https://doi.org/10.1080/10408398.2024.2388888","url":null,"abstract":"Recent decades have witnessed substantial interest in extracellular vesicles (EVs) due to their crucial role in intercellular communication across various biological processes. Among these, plant-derived exosome-like Nanoparticles (ELNs) have rapidly gained recognition as highly promising candidates. ELNs, characterized by diverse sources, cost-effective production, and straightforward isolation, present a viable option for preventing and treating numerous diseases. Furthermore, ELNs hold significant potential as carriers for natural or engineered drugs, enhancing their attractiveness and drawing considerable attention in science and medicine. However, translating ELNs into clinical applications poses several challenges. This study explores these challenges and offers critical insights into potential research directions. Additionally, it provides a forward-looking analysis of the industrial prospects for ELNs. With their broad applications and remarkable potential, ELNs stand at the forefront of biomedical innovation, poised to revolutionize disease management and drug delivery paradigms in the coming years.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":null,"pages":null},"PeriodicalIF":7.3,"publicationDate":"2024-08-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141912094","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0