Critical reviews in food science and nutrition最新文献_第9页

Harnessing light: the role of semiconductor technology in boosting phenolic compounds in fruit and vegetable. 利用光：半导体技术在提高水果和蔬菜中的酚类化合物中的作用。

IF 7.3 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2025-05-19 DOI: 10.1080/10408398.2025.2502790

Pranav Vashisht, K Sangeetha, Bharathi Ramesh, Nanje Gowda, Apoorva Prasanna, Raj Singh, R Nisha, C Nickhil, Anto Pradeep Raja Charles, Danush Kenchanna, Kaavya Rathnakumar, Chatrapati Veera Raghava Kumar Tamminedi, Seema Ramniwas, Sarvesh Rustagi, R Pandiselvam

{"title":"Harnessing light: the role of semiconductor technology in boosting phenolic compounds in fruit and vegetable.","authors":"Pranav Vashisht, K Sangeetha, Bharathi Ramesh, Nanje Gowda, Apoorva Prasanna, Raj Singh, R Nisha, C Nickhil, Anto Pradeep Raja Charles, Danush Kenchanna, Kaavya Rathnakumar, Chatrapati Veera Raghava Kumar Tamminedi, Seema Ramniwas, Sarvesh Rustagi, R Pandiselvam","doi":"10.1080/10408398.2025.2502790","DOIUrl":"https://doi.org/10.1080/10408398.2025.2502790","url":null,"abstract":"Light Emitting Diodes (LEDs) are semiconductor devices that emit light in specific wavelengths, allowing precise control over light spectra. The application of LEDs in food preservation, particularly in maintaining phenolic compounds, offers promising improvements in food quality and safety. This review explores the role of LED technology in preserving phenolic compounds in fruits and vegetables. Phenolic compounds, known for their antioxidant, anti-inflammatory, and anti-cancer properties, are often degraded by traditional thermal processing. The review examines the potential of LEDs, a non-thermal technology, to minimize these losses and enhance phenolic content. It also investigates how LED spectra affect phenolic accumulation and the factors influencing these changes alongside existing challenges and limitations. LED technology shows promise in preserving phenolic compounds, with different light wavelengths influencing the extent of retention. Factors such as plant species and specific light spectra significantly impact nutritional quality and antioxidant activity. Understanding the physiological and biochemical pathways influenced by LEDs can aid in optimizing conditions for enhanced food quality. This review provides a foundation for future research and practical applications in agriculture and food technology.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"1-18"},"PeriodicalIF":7.3,"publicationDate":"2025-05-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144101457","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

Development of potential processing technologies for germinated edible seeds and their applications in food: a comprehensive review. 发芽食用种子加工技术的发展及其在食品中的应用综述

IF 7.3 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2025-05-19 DOI: 10.1080/10408398.2025.2505237

Gaoji Yang, Dingting Zhou, Dongsheng Hu, Liumin Fan, Rui Li, Shaojin Wang

{"title":"Development of potential processing technologies for germinated edible seeds and their applications in food: a comprehensive review.","authors":"Gaoji Yang, Dingting Zhou, Dongsheng Hu, Liumin Fan, Rui Li, Shaojin Wang","doi":"10.1080/10408398.2025.2505237","DOIUrl":"https://doi.org/10.1080/10408398.2025.2505237","url":null,"abstract":"Germinated edible seeds have garnered increasing consumer attentions due to their rich nutritional contents and potential health benefits. However, improper post-harvest processing conditions can lead to quality deterioration and nutrient loss, as the perishability of these products creates a favorable condition for microbial proliferation, enzymatic actions, and chemical transformations. Numerous studies indicate that processing technologies greatly affect the physicochemical, functional, and structural properties of germinated seeds. This review comprehensively summarizes and discusses novel applications of thermal processing methods (cooking, drying, extraction, extrusion, and roasting), non-thermal treatments (high pressure processing, ultrasound, and ultraviolet), biological fermentation, cold storage and representative shelf-life extension technologies. These processing technologies improve the nutritional quality (bioactive constituents, structural and functional attributes) of sprouted products while also extending their shelf life. The disadvantages and limitation of the processing methods are also discussed to explore the new treatment method with the suitable processing conditions. The existing challenges and future directions of technology development in germinated seeds have also been proposed. This review provides valuable insights for enhancing the nutritional quality and developing the adequate processing technology of germinated seeds, as well as for the innovation of functional foods derived from sprouted ingredients.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"1-32"},"PeriodicalIF":7.3,"publicationDate":"2025-05-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144101455","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

Dielectric heating technology assisted for multi-objective processing of agricultural products: research progress, challenges, and future perspectives. 介质加热技术辅助农产品多目标加工：研究进展、挑战与未来展望。

IF 7.3 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2025-05-19 DOI: 10.1080/10408398.2025.2506690

Mengge Li, Yingqi Tian, Gaoji Yang, Liumin Fan, Longlong Jiang, Rui Li, Shaojin Wang

{"title":"Dielectric heating technology assisted for multi-objective processing of agricultural products: research progress, challenges, and future perspectives.","authors":"Mengge Li, Yingqi Tian, Gaoji Yang, Liumin Fan, Longlong Jiang, Rui Li, Shaojin Wang","doi":"10.1080/10408398.2025.2506690","DOIUrl":"https://doi.org/10.1080/10408398.2025.2506690","url":null,"abstract":"Dielectric heating (DH) technology, including microwave and radio-frequency heating, is a type of advanced heating achieved through electromagnetic fields at specific frequencies. DH technology is widely used in the processing of various agricultural products and industrial-scale production owing to its green, efficient, and low-carbon nature. This paper reviewed the principles, typical systems, and devices of the DH technology. The mechanism and application of the DH technology in the processing of agricultural products are described. The research progress, application prospects, future research strategies, and limitations of DH technology in the multi-objective processing of agro-products were highlighted. Compared with traditional heating methods, DH with rapid, volumetric, and selective heating achieves good performance in drying, pasteurization, disinfestation, enzyme deactivation, and improvement of seed germination while producing high-quality agricultural products. Studies have shown that DH technology can simultaneously achieve multi-objective processing, which reduces processing steps, costs, and carbon emissions and raises economic returns. DH technology assisted in multi-objective processing could extend the shelf life and avoid spoilage of products during storage. Future research needs to be conducted with the help of computer simulations and artificial intelligence for parameter optimization and quality improvement to realize multi-objective DH technology in industrial applications.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"1-25"},"PeriodicalIF":7.3,"publicationDate":"2025-05-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144101456","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

Revisiting the nutritional advantages of plant-based food matrices: a systematic review on the influence of spontaneous fermentation. 重新审视植物性食品基质的营养优势：对自发发酵影响的系统综述。

IF 7.3 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2025-05-19 DOI: 10.1080/10408398.2025.2504718

Richard Atinpoore Atuna, Fortune Akabanda, Juan E Andrade Laborde, Jan Makurat, Ursula Bordewick-Dell, Matthias Lamping, Guido Ritter, Francis Kweku Amagloh

{"title":"Revisiting the nutritional advantages of plant-based food matrices: a systematic review on the influence of spontaneous fermentation.","authors":"Richard Atinpoore Atuna, Fortune Akabanda, Juan E Andrade Laborde, Jan Makurat, Ursula Bordewick-Dell, Matthias Lamping, Guido Ritter, Francis Kweku Amagloh","doi":"10.1080/10408398.2025.2504718","DOIUrl":"https://doi.org/10.1080/10408398.2025.2504718","url":null,"abstract":"This systematic review critically examines existing literature on the effects of spontaneous fermentation on the nutritional and antinutritional properties of the aforementioned food staples, focusing on the changes in nutrients, digestibility, and antinutrients. The literature search flow was conducted following the Preferred Reporting Items for Systematic Reviews and Meta-Analyses (PRiSMA-2020) approach. Only peer-reviewed journal articles published in English between 2002 and 2024 were sourced from Scopus, Web of Science, and PubMed. A total of 67 articles were considered eligible after the title, abstract, full text, and quality assessment. It was evident from the various studies consulted in this review that traditional fermentation, though being an ancient food processing practice, remains an important approach for increasing the level of nutrients, reducing antinutritional factors, and enhancing the nutrient digestibility of cereals, legumes, roots, tuber, and plantain. This has made fermented foods an important part of diet and nutrition in many cultures around the world, especially in the global south, with limited access to sophisticated food processing techniques and infrastructure. Overall, the findings suggest that incorporating spontaneous fermentation into the preparation of cereals, legumes, roots, and tuber crops can be a valuable strategy for enhancing the nutritional value and health-promoting properties of these dietary staples.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"1-32"},"PeriodicalIF":7.3,"publicationDate":"2025-05-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144101458","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

Harnessing lactobacillus: a probiotic revolution in combating metabolic dysfunction-associated steatotic liver disease. 利用乳酸菌：对抗代谢功能障碍相关脂肪变性肝病的益生菌革命。

IF 7.3 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2025-05-15 DOI: 10.1080/10408398.2025.2504162

Minwen Gu, Qing Hong, Jie Cui, Wenhui Li, Jian Zhang, Ye Sun, Jinchi Jiang, Yonghong Hu

{"title":"Harnessing lactobacillus: a probiotic revolution in combating metabolic dysfunction-associated steatotic liver disease.","authors":"Minwen Gu, Qing Hong, Jie Cui, Wenhui Li, Jian Zhang, Ye Sun, Jinchi Jiang, Yonghong Hu","doi":"10.1080/10408398.2025.2504162","DOIUrl":"https://doi.org/10.1080/10408398.2025.2504162","url":null,"abstract":"Metabolic dysfunction-associated steatotic liver disease (MASLD) involves fat buildup in the liver and is connected to a disruption in gut microbiota and a reduction in beneficial microbiota. Lactobacillus is an important probiotic that can grow in anaerobic or low-oxygen environment and is widely used in food industry and health fields. In recent years, the improvement of MASLD by Lactobacillus has been extensively studied. However, the detailed mechanisms by which different species of Lactobacillus improve MASLD have not been summarized. In this review, we present the potential of Lactobacillus as a non-drug approach to mitigate MASLD. We will discuss the preclinical and clinical research backing this method and the ways these probiotics improve MASLD. This review mainly presents the different species of Lactobacillus that improve MASLD, and various mechanisms by which Lactobacillus strains alleviate MASLD, including improving intestinal permeability and inflammation, reducing oxidative stress, and restoring of gut metabolites. Future research into mechanisms and larger clinical trials will help confirm the effectiveness of using Lactobacillus and related genera in the treatment of MASLD.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"1-18"},"PeriodicalIF":7.3,"publicationDate":"2025-05-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144076459","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

Developing organosulfur compounds in Allium as the next-generation flavor and bioactive ingredients for food and medicine. 开发葱属植物中的有机硫化合物，作为下一代食品和药物的香料和生物活性成分。

IF 7.3 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2025-05-14 DOI: 10.1080/10408398.2025.2500674

Xiaomei Dai, Fidelis Azi, Fawze Alnadari, Zhifang Yu

{"title":"Developing organosulfur compounds in Allium as the next-generation flavor and bioactive ingredients for food and medicine.","authors":"Xiaomei Dai, Fidelis Azi, Fawze Alnadari, Zhifang Yu","doi":"10.1080/10408398.2025.2500674","DOIUrl":"https://doi.org/10.1080/10408398.2025.2500674","url":null,"abstract":"Organosulfur compounds (OSCs) are sulfur-containing compounds in Allium vegetables that possess multiple therapeutic effects and distinctive flavor characteristics. Clinical and pharmacological data on their efficacy as anticancer, anti-inflammatory, antidiabetic, immunomodulatory, and cardioprotective agents are increasing. Due to the growing concern about the future impact of climate change on traditional agricultural practices, our environment, crop yield, and global food security, continued reliance on chemical synthesis or solvent extraction for the commercial production of OSCs has become unsustainable. This review provides insights into strategies for developing OSCs as sustainable flavor-active and bioactive ingredients for food and medicine. The articles used for this study were sourced from Google Scholar and Academia.edu, PubMed, and Web of Science databases. Modern extraction and processing technologies to enhance the quality of OSCs obtained from Allium vegetables are discussed in detail. Strategies for developing novel analytical technologies for robust use in the standardization and quality control of OSCs in Allium products are illustrated. Updates on the growing number of new Allium-derived organosulfur products and compelling evidence of their efficacy as medicinal ingredients and food preservatives are provided. Critical information to guide the drafting of regulatory frameworks for the growing number of Allium-derived organosulfur products is also highlighted. Modern biotechnology tools to decipher OSC biosynthetic pathways in Allium and to express ACSOs biosynthetic genes in food-grade microbes are discussed.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"1-19"},"PeriodicalIF":7.3,"publicationDate":"2025-05-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143988872","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

Beyond traditional methods: nanomaterials pave the way for precise nutrient detection in nutritionally fortified foods. 超越传统方法：纳米材料为营养强化食品的精确营养检测铺平了道路。

IF 7.3 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2025-05-13 DOI: 10.1080/10408398.2025.2499618

Jianing Yang, Nan Cheng

{"title":"Beyond traditional methods: nanomaterials pave the way for precise nutrient detection in nutritionally fortified foods.","authors":"Jianing Yang, Nan Cheng","doi":"10.1080/10408398.2025.2499618","DOIUrl":"https://doi.org/10.1080/10408398.2025.2499618","url":null,"abstract":"Detecting trace elements in nutritionally fortified foods is essential for safeguarding public health, as these micronutrients play a critical role in various biological processes, including enzyme functionality, cellular metabolism, and the structural integrity of macromolecules; however, current analytical methods are often limited by high operational costs, complex sample preparation, and the requirement for specialized technical expertise. This review highlights the transformative potential of nanotechnology in addressing these challenges, showcasing how nanomaterials enhance trace element detection through specific ligand recognition, oxidation-reduction reactions, adsorption, enzyme-like activities, and resonance energy transfer mechanisms. We discuss the integration of monodentate, bidentate, and polydentate ligands in nanomaterial-based detection systems to improve specificity and stability, and explore the implications of technologies such as surface plasmon resonance (SPR), surface-enhanced Raman scattering (SERS), fluorescence, electrochemical signal, and spectral signal for advancing detection capabilities. Incorporating nanomaterial-based detection systems with advanced data processing technologies and portable inspection equipment is anticipated to enhance analytical capabilities, paving the way for real-time monitoring that fortifies food safety protocols, ensuring the quality and safety of fortified foods and ultimately contributing to improved public health outcomes.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"1-36"},"PeriodicalIF":7.3,"publicationDate":"2025-05-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143977777","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

Food-derived polysaccharides and anti-obesity effects through enhancing adipose thermogenesis: structure-activity relationships, mechanisms, and regulation of gut microecology. 食源性多糖通过增强脂肪产热和抗肥胖作用：结构-活性关系、机制和肠道微生态调节。

IF 7.3 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2025-05-12 DOI: 10.1080/10408398.2025.2500675

Zhenyu Wang, Qiyu Xu, Lijuan Hou, Zhiyong He, Mark Christian, Xianjun Dai

{"title":"Food-derived polysaccharides and anti-obesity effects through enhancing adipose thermogenesis: structure-activity relationships, mechanisms, and regulation of gut microecology.","authors":"Zhenyu Wang, Qiyu Xu, Lijuan Hou, Zhiyong He, Mark Christian, Xianjun Dai","doi":"10.1080/10408398.2025.2500675","DOIUrl":"https://doi.org/10.1080/10408398.2025.2500675","url":null,"abstract":"Polysaccharides represent a crucial and extensively utilized bioactive fraction in natural products, which are employed in the treatment of metabolic disorders due to their significant therapeutic potential. Recently, food-derived polysaccharides (FPs) have emerged as significant substances in obesity management, valued for their ability to activate thermogenic fat. This review discusses the correlation between the structural features of FPs and their efficacy in combating obesity. Moreover, the molecular mechanism by which FPs regulate thermogenic fat and how the intestinal microecology induces thermogenic fat activity is elucidated. The anti-obesity effects of FPs depend on their structure, including molecular weight, composition, linkages, conformation, and branching. Furthermore, FPs regulate fat thermogenesis via multiple mechanisms, including AMPK, p38, AKT, PGC-1α-FNDC5/irisin, and miRNA signaling pathways. Importantly, gut microbiota, together with its associated metabolites and gut-derived hormones, are pivotal in the regulatory control of brown fat by FPs. This work provides an in-depth examination of how adipose tissue thermogenesis contributes to the anti-obesity effects of FPs, shedding light on their potential in preventing obesity and informing the formulation of natural weight-loss remedies.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"1-22"},"PeriodicalIF":7.3,"publicationDate":"2025-05-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143957846","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

Recent progress in fabrication, characterization and application of functional protein aggregates derived from plant proteins. 植物蛋白功能蛋白聚集体的制备、表征及应用研究进展

IF 7.3 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2025-05-10 DOI: 10.1080/10408398.2025.2499941

Yinxuan Hu, Aiqian Ye, Lirong Cheng, Sung Je Lee, Zhi Yang

{"title":"Recent progress in fabrication, characterization and application of functional protein aggregates derived from plant proteins.","authors":"Yinxuan Hu, Aiqian Ye, Lirong Cheng, Sung Je Lee, Zhi Yang","doi":"10.1080/10408398.2025.2499941","DOIUrl":"https://doi.org/10.1080/10408398.2025.2499941","url":null,"abstract":"This review highlights recent advancements in fabrication, characterization, and applications of functional plant protein aggregates, emphasizing their growing importance in the food industry because of their sustainability as well as cost-effectiveness compared to animal proteins. While native plant proteins often exhibit limited technofunctional properties, the formation of protein aggregates offers a promising solution. This review explores various aggregation methods, including physical methods (e.g., heat treatment, ultrasonication), chemical modifications (e.g., glycation, acylation), and biological processes (e.g., enzymatic hydrolysis, fermentation), and structural and functional properties changes after these treatments. Advanced characterization techniques such as spectroscopy, microscopy, and rheological methods, are discussed to assess microstructures and key properties like emulsification, gelation, and foaming. Applications of these aggregates in products like beverages, mayonnaise, and whipped cream are highlighted. The review concludes with future research directions to enhance industrial applications and nutritional benefits, providing insights into the potential of plant protein aggregates for developing innovative and sustainable plant-based food and non-food products.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"1-40"},"PeriodicalIF":7.3,"publicationDate":"2025-05-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143983309","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

Nutritional strategies targeting age-related skeletal muscle fibrosis: underlying mechanisms. 针对年龄相关性骨骼肌纤维化的营养策略：潜在机制。

IF 7.3 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2025-05-08 DOI: 10.1080/10408398.2025.2498676

Iris Cuijpers, Joey Katsburg, Luc J C van Loon, Freddy J Troost, Mireille M J P E Sthijns

{"title":"Nutritional strategies targeting age-related skeletal muscle fibrosis: underlying mechanisms.","authors":"Iris Cuijpers, Joey Katsburg, Luc J C van Loon, Freddy J Troost, Mireille M J P E Sthijns","doi":"10.1080/10408398.2025.2498676","DOIUrl":"https://doi.org/10.1080/10408398.2025.2498676","url":null,"abstract":"Aging is associated with a reduced number and function of muscle stem cells (MuSC). This results in a decreased muscle regenerative capacity and increased formation of fibrotic tissue, impairing skeletal muscle function. This review provides an overview of in vitro and in vivo animal studies investigating nutritional interventions with the potential to inhibit pathophysiological mechanisms involved in the development of skeletal muscle fibrosis. Mechanism targets include 1) MuSC function and myogenic differentiation, 2) M1 to M2 macrophage polarization, 3) myofibroblast activity or extracellular matrix (ECM) deposition, and 4) reactive oxygen species (ROS) mediated pathways, such as NOX2/4 activity. Most promising nutrients described in this review are phytonutrients, vitamins and amino acids. Quercetin targets multiple pathways (showing decreased inflammation, ECM expression and NOX2/4 activity) in various cell types and tissues (kidney, aorta, liver and (heart) muscle) of rodents and rabbits, which could contribute to fibrosis development. Additionally, sulforaphane is a promising candidate as it inhibits inflammation, ECM expression, and ROS production in mouse skeletal muscle. After validation of the effects in human skeletal muscle, supplementation with these nutrients could be implemented in a multifaceted intervention (including exercise and adequate protein intake) targeting age-related skeletal muscle fibrosis.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"1-21"},"PeriodicalIF":7.3,"publicationDate":"2025-05-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143970061","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