Critical reviews in food science and nutrition最新文献_第8页

Effect of consumption of Brazilian berries on intestinal health: a systematic review of in vivo studies. 食用巴西浆果对肠道健康的影响：体内研究的系统综述。

IF 8.8 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2025-07-31 DOI: 10.1080/10408398.2025.2540498

Lívia Carvalho Sette Abrantes, Lívya Alves Oliveira, Kelly Aparecida Dias, Thaís Cupertino Fialho, Karina Vitória Cipriana Martins, Stefany da Silva Paes, Gabrieli Fernandes Lacerda, Keveni Vitória Dos Santos Nazário, Stephanie Michelin Santana Pereira, Ceres Mattos Della Lucia

{"title":"Effect of consumption of Brazilian berries on intestinal health: a systematic review of in vivo studies.","authors":"Lívia Carvalho Sette Abrantes, Lívya Alves Oliveira, Kelly Aparecida Dias, Thaís Cupertino Fialho, Karina Vitória Cipriana Martins, Stefany da Silva Paes, Gabrieli Fernandes Lacerda, Keveni Vitória Dos Santos Nazário, Stephanie Michelin Santana Pereira, Ceres Mattos Della Lucia","doi":"10.1080/10408398.2025.2540498","DOIUrl":"https://doi.org/10.1080/10408398.2025.2540498","url":null,"abstract":"Brazilian berries-such as jabuticaba, açaí, camu-camu, acerola, and other native species-have attracted growing interest due to their richness in polyphenols (anthocyanins, flavonoids, phenolic acids), vitamin C, dietary fiber, and other nutrients. Nevertheless, many of these fruits remain underexplored or poorly known in the scientific literature. This systematic review aimed to answer the following questions: \"How does the consumption of Brazilian berries influence gut health in vivo?\" and \"What are the main mechanisms involved in this process?\" A comprehensive literature search was conducted in the PubMed, Scopus, Web of Science, and Embase databases, following PRISMA guidelines. Fourteen studies were included, and the risk of bias was assessed using the SYRCLE tool. The main findings indicated improvements in gut microbiota balance, with increased populations of Lactobacillus and Bifidobacterium and a reduction in the Firmicutes/Bacteroidetes ratio. Beneficial effects were also observed on intestinal barrier integrity, including increased expression of Mucin-2 and Claudin-1, and maintenance of Zonula occludens-1 and Claudin-3 levels. An increased SCFA production, a reduction in intestinal inflammation, and modulation of oxidative stress were reported. These findings highlight the potential of Brazilian berries as allies in nutritional and therapeutic strategies aimed at promoting gut health. PROSPERO registration: CRD42024537558.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"1-15"},"PeriodicalIF":8.8,"publicationDate":"2025-07-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144752635","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

Microplastics in crustaceans imposing potential risk on human health: transferring, degradation, synergy, and metabolism. 甲壳类动物体内对人类健康构成潜在风险的微塑料：转移、降解、协同作用和代谢。

IF 8.8 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2025-07-30 DOI: 10.1080/10408398.2025.2538550

Huibin Chen, Xiaona Shen, Jingying Lin, Qihui Huang, Lan Zhao, Ruiyu Zhu, Li Li, Zhiyu Liu, Chao Zhao

{"title":"Microplastics in crustaceans imposing potential risk on human health: transferring, degradation, synergy, and metabolism.","authors":"Huibin Chen, Xiaona Shen, Jingying Lin, Qihui Huang, Lan Zhao, Ruiyu Zhu, Li Li, Zhiyu Liu, Chao Zhao","doi":"10.1080/10408398.2025.2538550","DOIUrl":"https://doi.org/10.1080/10408398.2025.2538550","url":null,"abstract":"This review elucidates the biotransformation mechanisms and ecological health risks of micro/nanoplastics (MNPs) in crustaceans, aiming to address knowledge gaps in their biological degradation processes and associated hazards. It highlights MNPs presence in crustaceans, emphasizing factors influencing their toxicity, including metabolic pathways post-ingestion and subsequent transfer to humans through the food chain. Direct and indirect toxic effects on crustaceans and humans are summarized, alongside potential implications of MNP metabolism. The research reveals that combined toxicity of MNPs and co-existing environmental contaminants may elevate human health risks via crustacean consumption. Notably, it presents the first evidence of microplastics (MPs) being converted to nanoplastics (NPs) during the digestive process in Antarctic krill, raising concerns about the heightened hazards of MNPs. These findings underscore the role of crustaceans as valuable ecotoxicological sentinels for MNP risk assessment and offer novel insights into the mechanisms underlying composite toxicity along the food chain. The article also identifies critical research gaps, such as the interactions between gut microbiota and MNPs, and the modulatory roles of polysaccharides and proteins in MNP metabolism. By integrating metabolic pathways, ecological impacts, and human health risks, this work provides a comprehensive framework for understanding MNPs bioaccumulation dynamics and their systemic health consequences.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"1-21"},"PeriodicalIF":8.8,"publicationDate":"2025-07-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144752636","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

Advances in natural biomacromolecule-based Janus materials: preparation, applications and future prospects in food science. 天然生物大分子基Janus材料的研究进展：制备、应用及其在食品科学中的前景。

IF 8.8 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2025-07-29 DOI: 10.1080/10408398.2025.2540050

Ying Xu, Xuan Tao, Liubin Li, Yao Chen, Rong He, Xingrong Ju, Zhigao Wang

{"title":"Advances in natural biomacromolecule-based Janus materials: preparation, applications and future prospects in food science.","authors":"Ying Xu, Xuan Tao, Liubin Li, Yao Chen, Rong He, Xingrong Ju, Zhigao Wang","doi":"10.1080/10408398.2025.2540050","DOIUrl":"https://doi.org/10.1080/10408398.2025.2540050","url":null,"abstract":"This review provides an in-depth exploration of Janus materials based on natural biomacromolecules (polysaccharides, proteins, and lipids). The unique asymmetric structure and multifunctionality of Janus materials endow them with broad application potential in food science and beyond. In terms of preparation, the review details several cutting-edge methods, including Pickering emulsions, asymmetric acylation, one-pot in situ methods, microfluidics, electrospinning, and electrospraying, which collectively support the efficient synthesis and functionalization of Janus materials. Regarding applications, these materials can serve as antimicrobial agents to extend food shelf-life, as thickeners and emulsifiers to enhance food stability and texture, and in the precise delivery of bioactive substances. Although previous studies have touched on the applications of Janus materials in food science, a comprehensive and systematic review focusing on those derived from natural biomacromolecules has been lacking. This review fills that gap, providing a crucial theoretical foundation. However, several challenges remain for the widespread application of Janus materials, including difficulties in scaling up production processes, issues with the repeatability and long-term stability of products, and complex regulatory requirements. Future research directions should focus on developing eco-friendly preparation strategies and addressing safety and regulatory concerns through interdisciplinary collaboration. Additionally, AI-driven material design holds promise for accelerating the optimization and innovation of Janus materials, thereby promoting their extensive application in food science and related fields to enhance food safety and quality.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"1-17"},"PeriodicalIF":8.8,"publicationDate":"2025-07-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144741439","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

Toward intelligent 3D food printing: a review on the perspective of materials, fabrication, monitoring, and control. 迈向智能3D食品打印：从材料、制造、监测和控制的角度综述。

IF 8.8 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2025-07-29 DOI: 10.1080/10408398.2025.2538546

Jaehwi Seol, Jinhyun Kim, Yeonggeol Hong, Minseok Cha, Sangbae Park, Kyoung-Je Jang, Soo-Jung Kim, Hyoung Il Son

{"title":"Toward intelligent 3D food printing: a review on the perspective of materials, fabrication, monitoring, and control.","authors":"Jaehwi Seol, Jinhyun Kim, Yeonggeol Hong, Minseok Cha, Sangbae Park, Kyoung-Je Jang, Soo-Jung Kim, Hyoung Il Son","doi":"10.1080/10408398.2025.2538546","DOIUrl":"https://doi.org/10.1080/10408398.2025.2538546","url":null,"abstract":"Three-dimensional food printing (3DFP) involves the creation of edible products by structuring materials using 3D printing technology. 3DFP has garnered significant attention due to its vast potential in the food industry, offering advantages in food customization, precision, creativity, and reducing waste during food production. The key components of 3DFP include food ink materials, fabrication processes, and sensing and control technologies. This review provides an in-depth examination of these elements. First, it summarizes key considerations regarding material characteristics, and discusses both basic and advanced materials for 3DFP. Next, it explores fabrication processes, including their underlying principles, and highlights advanced 3DFP fabrication methods for producing high-quality printed food products. It also introduces sensing, monitoring, and control strategies to enhance real-time process precision and stability. The review concludes with a discussion on the future directions and prospects of intelligent 3DFP systems.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"1-32"},"PeriodicalIF":8.8,"publicationDate":"2025-07-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144728503","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

Future trends in using diacylglycerols in the meat sector: emphasizing their synthesis, metabolism, health benefits, and interactions with myofibrillar proteins. 在肉类领域使用二酰基甘油的未来趋势：强调它们的合成、代谢、健康益处以及与肌原纤维蛋白的相互作用。

IF 8.8 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2025-07-28 DOI: 10.1080/10408398.2025.2538548

Ziyi Wang, Iftikhar Hussain Badar, Yafei Zhou, Haotian Liu, Qian Chen, Baohua Kong, Qian Liu

{"title":"Future trends in using diacylglycerols in the meat sector: emphasizing their synthesis, metabolism, health benefits, and interactions with myofibrillar proteins.","authors":"Ziyi Wang, Iftikhar Hussain Badar, Yafei Zhou, Haotian Liu, Qian Chen, Baohua Kong, Qian Liu","doi":"10.1080/10408398.2025.2538548","DOIUrl":"https://doi.org/10.1080/10408398.2025.2538548","url":null,"abstract":"With heightened awareness of cardiovascular health and obesity-particularly visceral adiposity-contemporary consumers prioritize dietary lipid quality and quantity. Substituting triacylglycerol (TAG)-based fat sources with diacylglycerol (DAG)-based sources in meat products without compromising the sensory and technological properties can fulfill consumers' demand for healthier meat products. This review delineates the metabolic pathway distinctions between DAGs and TAGs, summarizes the health benefits of DAGs, and documents their synthesis methodologies. Furthermore, it contrasts animal-derived and plant-derived DAGs while examining recent advances in plant-derived DAG emulsions. Building on this foundation, emerging research on the interaction between DAGs and myofibrillar proteins (MPs) positions them as promising fat replacers in meat products, warranting further exploration for effective quality preservation. Application prospects and implementation barriers for DAGs in emulsified meat systems are also examined. Ultimately, this comprehensive analysis offers valuable insights and guidance for developing healthier meat products and advancing the application of DAGs in the food industry.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"1-21"},"PeriodicalIF":8.8,"publicationDate":"2025-07-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144728502","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

Reduction of the formation and toxicity of heterocyclic aromatic amines (PhIP, IQ, MeIQ, MeIQx) in food: potential of nucleophilic compounds as mitigating agents. 减少食品中杂环芳香胺（PhIP， IQ, MeIQ, MeIQx）的形成和毒性：亲核化合物作为缓解剂的潜力。

IF 8.8 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2025-07-24 DOI: 10.1080/10408398.2025.2534173

Angye D Caro-Cabarcas, Franco Pedreschi, María Salomé Mariotti-Celis

{"title":"Reduction of the formation and toxicity of heterocyclic aromatic amines (PhIP, IQ, MeIQ, MeIQx) in food: potential of nucleophilic compounds as mitigating agents.","authors":"Angye D Caro-Cabarcas, Franco Pedreschi, María Salomé Mariotti-Celis","doi":"10.1080/10408398.2025.2534173","DOIUrl":"10.1080/10408398.2025.2534173","url":null,"abstract":"This review presents significant advances in the study of heterocyclic aromatic amines (HAAs), potentially carcinogenic compounds formed during the cooking of meat products. The main implicated precursors and carbonyl-amine formation pathways associated with the most common HAAs in highly cooked meats are analyzed: PhIP, IQ, MeIQ, and MeIQx. Furthermore, the use of nucleophilic compounds as a mitigation strategy is evaluated, detailing their proposed mechanisms of action and their efficacy in reducing these compounds. Emphasis is placed on the toxicology of HAAs and the importance of reducing both their toxicity and dietary exposure. Furthermore, the review identifies critical gaps in knowledge, such as the need to investigate alternative formation pathways and potentially implicated biomolecules, as well as the limited exploration of certain inhibitors, such as amino acids and thiols. Overall, this work offers an updated perspective that can guide future research and foster the development of safer food technologies.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"1-17"},"PeriodicalIF":8.8,"publicationDate":"2025-07-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144697834","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

Hemp seed as an emerging source of nutritious functional ingredients. 大麻籽作为一种营养功能成分的新兴来源。

IF 7.3 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2025-07-23 DOI: 10.1080/10408398.2025.2534839

Laila Hossain, Kristin Whitney, Senay Simsek

{"title":"Hemp seed as an emerging source of nutritious functional ingredients.","authors":"Laila Hossain, Kristin Whitney, Senay Simsek","doi":"10.1080/10408398.2025.2534839","DOIUrl":"https://doi.org/10.1080/10408398.2025.2534839","url":null,"abstract":"Industrial hemp (Cannabis sativa L.), cultivated for its low THC content (<0.3%), is increasingly valued for its nutrient-rich seeds and broad applications in human nutrition. This review offers a holistic analysis of hemp seed utilization, covering agronomic, nutritional, processing, and economic aspects. Agronomic practices and environmental factors considerably influence the seed's nutritional profile, which includes high levels of complete proteins, essential fatty acids with an optimal ω-6 to ω-3 ratio, dietary fiber, and micronutrients. Hemp seeds also contain bioactive compounds with antioxidant and anti-inflammatory properties providing further health benefits and economic value. Advancements in processing methods, such as germination, fermentation, and cold pressing have enhanced nutrient bioavailability and reduced antinutritional factors, supporting the development of functional foods. Economically, the hemp seed market shows strong growth potential, driven by consumer demand for plant-based, sustainable food sources. However, challenges persist in scaling production and standardizing quality across supply chains. Hemp seeds represent a sustainable, nutrient-dense food ingredient with momentous potential to support health and diversify agricultural economies. Continued interdisciplinary research and supportive policy frameworks are essential to unlock their full value in the human diet.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"1-17"},"PeriodicalIF":7.3,"publicationDate":"2025-07-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144689097","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

Enzyme immobilization on nanomaterials in food industry: current status and future perspectives. 纳米材料在食品工业中的酶固定化：现状与展望。

IF 7.3 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2025-07-23 DOI: 10.1080/10408398.2025.2533438

Lang Du, Yingzhuo Liang, Sifan Cui, Jianyang Wei, Jianqiao Liu, Shuling Zhang, Yuqing Zhang, Liya Zhou, Ying He, Li Ma, Jing Gao, Yanjun Jiang

{"title":"Enzyme immobilization on nanomaterials in food industry: current status and future perspectives.","authors":"Lang Du, Yingzhuo Liang, Sifan Cui, Jianyang Wei, Jianqiao Liu, Shuling Zhang, Yuqing Zhang, Liya Zhou, Ying He, Li Ma, Jing Gao, Yanjun Jiang","doi":"10.1080/10408398.2025.2533438","DOIUrl":"https://doi.org/10.1080/10408398.2025.2533438","url":null,"abstract":"Enzymes, as macromolecular biocatalysts, play an essential role in various food processing operations, including juice, baking, brewing, and dairy production. However, their applications are often constrained by poor thermal and pH stability, as well as sensitivity to chemical inhibitors. Enzyme immobilization, as one of the most effective tools in the food industry, offers a solution to these problems. Its principal advantage lies in the ability to shield enzymes from harsh environmental conditions, such as elevated temperatures and extreme pH levels, and it can be readily recovered or recycled compared to its free forms. In addition to the benefits of enzyme immobilization itself, the integration of enzymes with nanotechnology holds great promise for improving the efficiency and specificity of enzyme-based processes in food industry. The use of nanomaterials as carriers for enzymes can increase the surface area available for enzyme-catalyzed reactions, leading to higher yields and faster processing times. Overall, this review highlights the significance of enzyme immobilization and nanotechnology in the food industry and their potential for future advancement. The integration of these technologies can lead to the development of new food products and the improvement of existing processes, ultimately contributing to the sustainability and competitiveness of the food industry.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"1-32"},"PeriodicalIF":7.3,"publicationDate":"2025-07-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144689096","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

Advances in antibacterial strategies of organic acids coupled with cold sterilization methods for controlling bacterial contamination in beef carcasses and cuts. 有机酸结合冷杀菌控制牛肉胴体和切口细菌污染的抗菌策略研究进展。

IF 7.3 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2025-07-22 DOI: 10.1080/10408398.2025.2534162

Haojie Yu, Xiaochang Liu, Songshan Zhang, Yuanhua Lei, Bo Zou, Peng Xie, Baozhong Sun, Mingwu Zang

{"title":"Advances in antibacterial strategies of organic acids coupled with cold sterilization methods for controlling bacterial contamination in beef carcasses and cuts.","authors":"Haojie Yu, Xiaochang Liu, Songshan Zhang, Yuanhua Lei, Bo Zou, Peng Xie, Baozhong Sun, Mingwu Zang","doi":"10.1080/10408398.2025.2534162","DOIUrl":"https://doi.org/10.1080/10408398.2025.2534162","url":null,"abstract":"Decontamination of beef carcasses and cuts is gaining increased attention in the slaughtering industry because microbes are a risk factor for beef spoilage. Organic acids (OAs) have been used as antibacterial agents to decontaminate beef carcasses and cuts from a variety of bacteria. Nevertheless, the antibacterial efficacy of OAs is concentration-dependent. High concentrations have residual risk and a negative impact on sensory attributes, whereas low concentrations result in poor effectiveness. To address these challenges, the antimicrobial effect of OA-coupled cold sterilization methods (electrostatic spray, electrolytic water, and plasma-activated water) utilized to reduce the growth of foodborne pathogens is critically discussed. This review presents the latest progress on molecular-level antibacterial mechanisms of OAs, including permeation of bacterial membranes, energy competition, inhibition of macromolecule synthesis, increased intracellular osmotic pressure, and induced acid-resistant responses. The potential antibacterial mechanisms of electrostatic spray, electrolytic water, and plasma-activated water-coupled OAs were further explored. These techniques could effectively reduce foodborne pathogens in beef carcasses and cuts, while maintaining sensory quality. This information provides a necessary theoretical basis for extending the application of OA-coupled cold sterilization methods in the beef slaughtering industry.The antibacterial mechanisms of organic acids and challenges were reviewed.Cold sterilization methods stimulate the antibacterial potential of organic acids.Organic acids coupled these methods have good consumer acceptance and compliance.They also have low-cost advantage and good application prospects.Coupling technologies can effectively make up for shortcomings of organic acids.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"1-16"},"PeriodicalIF":7.3,"publicationDate":"2025-07-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144689095","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

Mechanisms of food-derived active peptides ameliorating or preventing hyperlipidemia and bioinformatics analysis of molecular targets. 食源性活性肽改善或预防高脂血症的机制及分子靶点的生物信息学分析。

IF 7.3 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2025-07-22 DOI: 10.1080/10408398.2025.2534171

Ying Shao, Chunlong Liu, Dawa Zhuoma, Yazhou Liu, Mengyi Liu, Puba Zhaxi, Junchi Wang, Xiaohong Kou, Zhaohui Xue

{"title":"Mechanisms of food-derived active peptides ameliorating or preventing hyperlipidemia and bioinformatics analysis of molecular targets.","authors":"Ying Shao, Chunlong Liu, Dawa Zhuoma, Yazhou Liu, Mengyi Liu, Puba Zhaxi, Junchi Wang, Xiaohong Kou, Zhaohui Xue","doi":"10.1080/10408398.2025.2534171","DOIUrl":"https://doi.org/10.1080/10408398.2025.2534171","url":null,"abstract":"Hyperlipidemia is a prevalent metabolic disorder that can lead to other illnesses. Natural products in food, such as active peptides, can help alleviate hyperlipidemia. This study seeks to elucidate the mechanism through which food-derived active peptides (FDAPs) mitigate hyperlipidemia. Through comprehensive literature analysis, we estimated the efficacy and mechanism of FDAPs in reducing blood lipid levels. The results indicate that the structure-activity relationship (SAP) of FDAPs, the ability to regulate intestinal flora, and the regulation of relevant gene expression serve as the primary mechanisms. We leverage bioinformatics methods to analyze the lipid-lowering mechanism of FDAPs. By utilizing the OMIM database, GeneCard database, and TTD database, we identified the differential expressed genes (DEGs) that intersect with FDAPs, linked to hyperlipidemia. String, GO, and KEGG analysis reveal the further mechanism. Furthermore, we screened out the 22 molecular targets. String, GO, and KEGG analysis revealed that FDAPs likely achieve lipid reduction by regulating the expression of HMGCR, CYP7A1, and FAS. The strong correlation between lipid reduction by FDAPs and metabolic pathways, PPAR signaling pathway, and alcoholic liver disease provides valuable insights for the development of novel drugs.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"1-15"},"PeriodicalIF":7.3,"publicationDate":"2025-07-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144682185","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