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

Lipid emulsion structure, digestion behavior, physiology, and health: a scoping review and future directions. 脂质乳液结构、消化行为、生理学和健康：范围综述和未来方向。

IF 7.3 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2025-01-01 Epub Date: 2023-11-10 DOI: 10.1080/10408398.2023.2273448

Erik Dassoff, Arshia Shireen, Amanda Wright

{"title":"Lipid emulsion structure, digestion behavior, physiology, and health: a scoping review and future directions.","authors":"Erik Dassoff, Arshia Shireen, Amanda Wright","doi":"10.1080/10408398.2023.2273448","DOIUrl":"10.1080/10408398.2023.2273448","url":null,"abstract":"Research investigating the effects of the food matrix on health is needed to untangle many unresolved questions in nutritional science. Emulsion structure plays a fundamental role in this inquiry; however, the effects of oil-in-water emulsion structure on broad metabolic, physiological, and health-related outcomes have not been comprehensively reviewed. This systematic scoping review targets this gap and examines methodological considerations for the field of relating food structure and health. MEDLINE, Web of Science, and CAB Direct were searched from inception to December 2022, returning 3106 articles, 52 of which were eligible for inclusion. Many investigated emulsion lipid droplet size and/or gastric colloidal stability and their relation to postprandial weight-loss-related outcomes. The present review also identifies numerous novel relationships between emulsion structures and health-related outcomes. \"Omics\" endpoints present an exciting avenue for more comprehensive analysis in this area, yet interpretation remains difficult. Identifying valid surrogate biomarkers for long-term outcomes and disease risk will be a turning point for food structure research, leading to breakthroughs in the pace and utility of research that generates advancements in health. The review's findings and recommendations aim to support new hypotheses, future trial design, and evidence-based emulsion design for improved health and well-being.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"320-352"},"PeriodicalIF":7.3,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"72013896","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

Modulation of the replication of positive-sense RNA viruses by the natural plant metabolite xanthohumol and its derivatives. 天然植物代谢产物黄腐酚及其衍生物对正义RNA病毒复制的调节。

IF 7.3 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2025-01-01 Epub Date: 2023-11-09 DOI: 10.1080/10408398.2023.2275169

Luigi Marongiu, Markus Burkard, Thomas Helling, Martin Biendl, Sascha Venturelli

{"title":"Modulation of the replication of positive-sense RNA viruses by the natural plant metabolite xanthohumol and its derivatives.","authors":"Luigi Marongiu, Markus Burkard, Thomas Helling, Martin Biendl, Sascha Venturelli","doi":"10.1080/10408398.2023.2275169","DOIUrl":"10.1080/10408398.2023.2275169","url":null,"abstract":"The COVID-19 pandemic has highlighted the importance of identifying new potent antiviral agents. Nutrients as well as plant-derived substances are promising candidates because they are usually well tolerated by the human body and readily available in nature, and consequently mostly cheap to produce. A variety of antiviral effects have recently been described for the hop chalcone xanthohumol (XN), and to a lesser extent for its derivatives, making these hop compounds particularly attractive for further investigation. Noteworthy, mounting evidence indicated that XN can suppress a wide range of viruses belonging to several virus families, all of which share a common reproductive cycle. As a result, the purpose of this review is to summarize the most recent research on the antiviral properties of XN and its derivatives, with a particular emphasis on the positive-sense RNA viruses human hepatitis C virus (HCV), porcine reproductive and respiratory syndrome virus (PRRSV), and severe acute respiratory syndrome corona virus (SARS-CoV-2).","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"429-443"},"PeriodicalIF":7.3,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"71520728","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 intricate symbiotic relationship between lactic acid bacterial starters in the milk fermentation ecosystem. 乳发酵生态系统中乳酸菌发酵剂之间复杂的共生关系。

IF 7.3 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2025-01-01 Epub Date: 2023-11-20 DOI: 10.1080/10408398.2023.2280706

Shujuan Yang, Mei Bai, Lai-Yu Kwok, Zhi Zhong, Zhihong Sun

{"title":"The intricate symbiotic relationship between lactic acid bacterial starters in the milk fermentation ecosystem.","authors":"Shujuan Yang, Mei Bai, Lai-Yu Kwok, Zhi Zhong, Zhihong Sun","doi":"10.1080/10408398.2023.2280706","DOIUrl":"10.1080/10408398.2023.2280706","url":null,"abstract":"Fermentation is one of the most effective methods of food preservation. Since ancient times, food has been fermented using lactic acid bacteria (LAB). Fermented milk is a very intricate fermentation ecosystem, and the microbial metabolism of fermented milk largely determines its metabolic properties. The two most frequently used dairy starter strains are Streptococcus thermophilus (S. thermophilus) and Lactobacillus delbrueckii subsp. bulgaricus (L. bulgaricus). To enhance both the culture growth rate and the flavor and quality of the fermented milk, it has long been customary to combine S. thermophilus and L. bulgaricus in milk fermentation due to their mutually beneficial and symbiotic relationship. On the one hand, the symbiotic relationship is reflected by the nutrient co-dependence of the two microbes at the metabolic level. On the other hand, more complex interaction mechanisms, such as quorum sensing between cells, are involved. This review summarizes the application of LAB in fermented dairy products and discusses the symbiotic mechanisms and interactions of milk LAB starter strains from the perspective of nutrient supply and intra- and interspecific quorum sensing. This review provides updated information and knowledge on microbial interactions in a fermented milk ecosystem.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"728-745"},"PeriodicalIF":7.3,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138175858","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

Lactic acid bacteria in relieving constipation: mechanism, clinical application, challenge, and opportunity. 乳酸菌缓解便秘:机制、临床应用、挑战与机遇。

IF 7.3 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2025-01-01 Epub Date: 2023-11-16 DOI: 10.1080/10408398.2023.2278155

Tong Zhang, Wenxu Liu, Huimin Lu, Ting Cheng, Linlin Wang, Gang Wang, Hao Zhang, Wei Chen

{"title":"Lactic acid bacteria in relieving constipation: mechanism, clinical application, challenge, and opportunity.","authors":"Tong Zhang, Wenxu Liu, Huimin Lu, Ting Cheng, Linlin Wang, Gang Wang, Hao Zhang, Wei Chen","doi":"10.1080/10408398.2023.2278155","DOIUrl":"10.1080/10408398.2023.2278155","url":null,"abstract":"Constipation is a prevalent gastrointestinal symptom that can considerably affect a patients' quality of life. Although several drugs have been used to treat constipation, they are associated with high costs, side effects, and low universality. Therefore, alternative intervention strategies are urgently needed. Traditional lactic acid bacteria (LAB), such as Bifidobacterium and Lactobacillus, play a vital role in regulating intestinal microecology and have demonstrated favorable effects in constipation; however, a comprehensive review of their constipation relief mechanisms is limited. This review summarizes the pathogenesis of constipation and the relationship between intestinal motility and gut microbiota, elucidates the possible mechanism by which LAB alleviates of constipation through a systematic summary of animal and clinical research, and highlights the challenges and applications of LAB in the treatment of constipation. Our review can improve our understanding of constipation, and advance targeted microecological therapeutic agents, such as LAB.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"551-574"},"PeriodicalIF":7.3,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136396728","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

Ice crystallization and structural changes in cheese during freezing and frozen storage: implications for functional properties. 奶酪在冷冻和冷藏过程中的冰结晶和结构变化:对功能特性的影响。

IF 7.3 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2025-01-01 Epub Date: 2023-11-16 DOI: 10.1080/10408398.2023.2277357

Digvijay, Alan L Kelly, Prabin Lamichhane

{"title":"Ice crystallization and structural changes in cheese during freezing and frozen storage: implications for functional properties.","authors":"Digvijay, Alan L Kelly, Prabin Lamichhane","doi":"10.1080/10408398.2023.2277357","DOIUrl":"10.1080/10408398.2023.2277357","url":null,"abstract":"Temperature-mediated preservation techniques offer a simple, scalable, effective, and fairly efficient method of long-term storage of food products. In order to ensure the uninterrupted availability of cheese across the globe, a critical understanding of its techno-functional properties as affected by freezing and frozen storage is essential. Detailed studies of temperature-mediated molecular dynamics are available for relatively simpler and homogeneous systems like pure water, proteins, and carbohydrates. However, for heterogeneous systems like cheese, inter-component interactions at sub-zero temperatures have not been extensively covered. Ice crystallization during freezing causes dehydration of caseins and the formation of concentration gradients within the cheese matrix, causing undesirable changes in texture-functional attributes, but findings vary due to experimental conditions. A suitable combination of sample size, freezing rate, aging, and tempering can extend the shelf life of high- and low-moisture Mozzarella cheese. However, limited studies on other cheeses suggest that effects and suitability differ by cheese type, in most cases adversely affecting texture and functional attributes. This review presents an overview of the understanding of the effects of refrigeration, freezing techniques, and frozen storage on structural components of cheese, most prominently Mozzarella cheese, and the corresponding impact on microstructure and functionality. Also included are the mechanism of ice formation and relevant mathematical models for estimation of the thermophysical properties of cheese to assist in designing optimized schemes for their frozen storage. The review also highlights the lack of unanimity in critical understanding concerning the effect of freezing on the long-term storage of Mozzarella cheese with respect to its functionality.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"527-550"},"PeriodicalIF":7.3,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136396727","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

Degradation mechanism and development of detection technologies of ATP-related compounds in aquatic products: recent advances and remaining challenges. 水产品中ATP相关化合物的降解机制和检测技术的发展：最新进展和剩余挑战。

IF 7.3 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2025-01-01 Epub Date: 2023-10-19 DOI: 10.1080/10408398.2023.2267690

Bohan Chen, Qi Yan, Dapeng Li, Jing Xie

{"title":"Degradation mechanism and development of detection technologies of ATP-related compounds in aquatic products: recent advances and remaining challenges.","authors":"Bohan Chen, Qi Yan, Dapeng Li, Jing Xie","doi":"10.1080/10408398.2023.2267690","DOIUrl":"10.1080/10408398.2023.2267690","url":null,"abstract":"The degradation of ATP-related compounds is an important biochemical process that reflects the freshness of aquatic products after death. There has been considerable interest in investigating the factors affecting the degradation of ATP-related compounds in aquatic products and in developing techniques to detect them. This review provides the latest knowledge on the degradation mechanisms of ATP-related compounds during the storage of aquatic products and discusses the latest advances in ATP-related compound detection techniques. The degradation mechanisms discussed include mainly degradation pathways, endogenous enzymes, and microbial mechanisms of action. Microbial activity is the main reason for the degradation of IMP and related products during the mid to late storage of aquatic products, mainly through the related enzymes produced by microorganisms. Further elucidation of the degradation mechanisms of ATP-related compounds provides new ideas for quality control techniques in raw aquatic products during storage. The development of new technologies for the detection of ATP-related compounds has become a significant area of research. And, biosensors further improve the efficiency and accuracy of detection and have potential application prospects. The development of biosensor back-end modalities (test strips, fluorescent probes, and artificial intelligence) has accelerated the practical application of biosensors for the detection of ATP-related compounds.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"101-122"},"PeriodicalIF":7.3,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49675251","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

Bacterial microbiota in different types of processed meat products: diversity, adaptation, and co-occurrence. 不同类型加工肉制品中的细菌微生物群：多样性、适应性和共现性。

IF 7.3 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2025-01-01 Epub Date: 2023-10-31 DOI: 10.1080/10408398.2023.2272770

Qianli Huang, Huijuan Zhang, Li Zhang, Baocai Xu

{"title":"Bacterial microbiota in different types of processed meat products: diversity, adaptation, and co-occurrence.","authors":"Qianli Huang, Huijuan Zhang, Li Zhang, Baocai Xu","doi":"10.1080/10408398.2023.2272770","DOIUrl":"10.1080/10408398.2023.2272770","url":null,"abstract":"As a double-edged sword, some bacterial microbes can improve the quality and shelf life of meat products, but others mainly responsible for deterioration of the safety and quality of meat products. This review aims to present a landscape of the bacterial microbiota in different types of processed meat products. After demonstrating a panoramic view of the bacterial genera in meat products, the diversity of bacterial microbiota was evaluated in two dimensions, namely different types of processed meat products and different meats. Then, the influence of environmental factors on bacterial communities was evaluated according to the storage temperature, packaging conditions, and sterilization methods. Furthermore, microbes are not independent. To explore interactions among those genera, co-occurrence patterns were examined. In these respects, this review highlighted the recent advances in fundamental principles that underlie the environmental adaption tricks and why some species tend to occur together frequently, such as metabolic cross-feeding, co-aggregate at microscale, and the intercellular signaling system. Further investigations are required to unveil the underlying molecular mechanisms that govern microbial community systems, ultimately contributing to developing new strategies to harness beneficial microorganisms and control harmful microorganisms.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"287-302"},"PeriodicalIF":7.3,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"71411050","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

Intestinal organoid technology and applications in probiotics. 肠道类器官技术及其在益生菌中的应用。

IF 7.3 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2025-01-01 Epub Date: 2023-11-30 DOI: 10.1080/10408398.2023.2288887

Han Tan, Xiaoyong Chen, Chen Wang, Jiajia Song, Jiahui Xu, Yuhong Zhang, Huayi Suo

引用次数: 0

Nutritional contributions and processability of pasta made from climate-smart, sustainable crops: A critical review. 气候智能、可持续作物制成的意大利面的营养贡献和加工性：一项重要综述。

IF 7.3 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2025-01-01 Epub Date: 2023-11-08 DOI: 10.1080/10408398.2023.2271952

P Pinel, M N Emmambux, C Bourlieu, V Micard

{"title":"Nutritional contributions and processability of pasta made from climate-smart, sustainable crops: A critical review.","authors":"P Pinel, M N Emmambux, C Bourlieu, V Micard","doi":"10.1080/10408398.2023.2271952","DOIUrl":"10.1080/10408398.2023.2271952","url":null,"abstract":"Total or partial replacement of traditional durum wheat semolina (DWS) by alternative flours, such as legumes or wholegrain cereals in pasta improves their nutritional quality and can make them interesting vector for fortification. Climate-smart gluten-free (C-GF) flours, such as legumes (bambara groundnut, chickpea, cowpea, faba bean, and pigeon pea), some cereals (amaranth, teff, millet, and sorghum), and tubers (cassava and orange fleshed sweet potato), are of high interest to face ecological transition and develop sustainable food systems. In this review, an overview and a critical analysis of their nutritional potential for pasta production and processing conditions are undertaken. Special emphasis is given to understanding the influence of formulation and processing on techno-functional and nutritional (starch and protein digestibility) properties. Globally C-GF flours improve pasta protein quantity and quality, fibers, and micronutrients contents while keeping a low glycemic index and increasing protein digestibility. However, their use introduces anti-nutritional factors and could lead to the alteration of their techno-functional properties (higher cooking losses, lower firmness, and variability in color in comparison to classical DWS pasta). Nevertheless, these alternative pasta remain more interesting in terms of nutritional and techno-functional quality than traditional maize and rice-based gluten free pasta.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"207-242"},"PeriodicalIF":7.3,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"71479096","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

Interactions between dietary cholesterol and intestinal flora and their effects on host health. 膳食胆固醇与肠道菌群的相互作用及其对宿主健康的影响。

IF 7.3 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2025-01-01 Epub Date: 2023-11-10 DOI: 10.1080/10408398.2023.2276883

Yan Liu, Hang Xiao, Zhangtie Wang, Qiannan Pan, Xi Zhao, Baiyi Lu

{"title":"Interactions between dietary cholesterol and intestinal flora and their effects on host health.","authors":"Yan Liu, Hang Xiao, Zhangtie Wang, Qiannan Pan, Xi Zhao, Baiyi Lu","doi":"10.1080/10408398.2023.2276883","DOIUrl":"10.1080/10408398.2023.2276883","url":null,"abstract":"The interactions between dietary cholesterol and intestinal microbiota strongly affect host health. In recent years, relevant studies have greatly advanced this field and need to be summarized to deepen the understanding of dietary cholesterol-intestinal microbiota interactions and their effects on host health. This review covers the most recent frontiers on the effects of dietary cholesterol on the intestinal microbiota and its metabolites, the metabolism of cholesterol by the intestinal microbiota, and the effects of the interactions on host health. Several animal-feeding studies reported that dietary cholesterol altered different intestinal microbiota in the body, while mainly causing alterations in intestinal microbial metabolites such as bile acids, short-chain fatty acids, and tryptophan derivatives. Alterations in these metabolites may be a novel mechanism mediating cholesterol-related diseases. The cholesterol microbial metabolite, coprostanol, has a low absorption rate and is excreted in the feces. Thus, microbial conversion of cholesterol-to-coprostanol may be an important way of cholesterol-lowering by the organism. Cholesterol-3-sulfate is a recently discovered microbial metabolite of cholesterol, mainly metabolized by Bacteroides containing the Bt_0416 gene. Its effects on host health have been preliminarily characterized and are mainly related to immune modulation and repair of the intestinal epithelium.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"494-506"},"PeriodicalIF":7.3,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"72013895","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