Current Research in Food Science最新文献_第10页

Human toxicity of polybrominated diphenyl ethers (PBDEs) and their derivatives: A comprehensive review. 多溴联苯醚（PBDEs）及其衍生物的人体毒性：综合综述。

IF 6.2 2区农林科学

Current Research in Food Science Pub Date : 2024-11-08 eCollection Date: 2024-01-01 DOI: 10.1016/j.crfs.2024.100918

Jiuhe Gao, Zesen Xie, Ziyan Wang, Yingxin Yu, Zenghua Qi, Xi Yu, Tian Zhong, Ling Wang, Ke Feng, Ye Peng, Ying Xiao

{"title":"Human toxicity of polybrominated diphenyl ethers (PBDEs) and their derivatives: A comprehensive review.","authors":"Jiuhe Gao, Zesen Xie, Ziyan Wang, Yingxin Yu, Zenghua Qi, Xi Yu, Tian Zhong, Ling Wang, Ke Feng, Ye Peng, Ying Xiao","doi":"10.1016/j.crfs.2024.100918","DOIUrl":"https://doi.org/10.1016/j.crfs.2024.100918","url":null,"abstract":"Polybrominated biphenyl ethers (PBDEs) have been pervasively used as an additive flame retardant in various fields. The nature of environmental persistence, bioaccumulation, and potential toxicity attracted attention worldwide and became a threat to both the ecosystem and human health. Originally, PBDEs are produced in chemical factories. PBDEs exposure was mainly by ingestion of contaminated food products, followed by inhalation of particles containing deposited PBDEs. This review concluded the liver injuries, thyroid hormone disorder, neurotoxicity, genotoxicity and immune system disorders as five major toxicities via overexposure to PBDEs and their toxic mechanism. PBDEs can cause severe consequences by inducing mitochondria dysfunction and oxidative stress, disrupting neurotransmitter metabolism and compromising the integrity of DNA, etc. This review presented an in-depth analysis of the most recent toxicological evidence to offer suggestions for future studies to control human overexposure to PBDEs.","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"9 ","pages":"100918"},"PeriodicalIF":6.2,"publicationDate":"2024-11-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11605445/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142767084","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Verification of the interaction between human bitter taste receptor T2R46 and polyphenols; Computational chemistry approach. 苦味受体T2R46与多酚相互作用的验证计算化学方法。

IF 6.2 2区农林科学

Current Research in Food Science Pub Date : 2024-11-05 eCollection Date: 2024-01-01 DOI: 10.1016/j.crfs.2024.100914

Takafumi Shimizu, Taiki Fushimi, Rio Ohno, Fujii Yasuyuki, Kenta Aso, Ursula M Jacobs, Osamu Nureki, Yoshitomo Suhara, Vittorio Calabrese, Naomi Osakabe

{"title":"Verification of the interaction between human bitter taste receptor T2R46 and polyphenols; Computational chemistry approach.","authors":"Takafumi Shimizu, Taiki Fushimi, Rio Ohno, Fujii Yasuyuki, Kenta Aso, Ursula M Jacobs, Osamu Nureki, Yoshitomo Suhara, Vittorio Calabrese, Naomi Osakabe","doi":"10.1016/j.crfs.2024.100914","DOIUrl":"10.1016/j.crfs.2024.100914","url":null,"abstract":"Recent studies have indicated that the activation of bitter taste receptors (T2R) expressed in gastrointestinal secretory cells has a regulatory effect on the secretion of gastrointestinal hormones. Polyphenols are known to be ingested at a daily intake of 5 g or more and commonly have a bitter taste. Consequently, the interaction between the bitter taste receptor T2R46 and 490 polyphenols was investigated using in silico simulation techniques. It was demonstrated that W883.32 and E2657.39 play a pivotal role in the recognition of polyphenols and known ligands by T2R46, with frequent interactions observed, particularly with flavonoids. The results of the quantitative structure-activity relationship (QSAR) analysis demonstrated a high degree of correlation (R2 = 0.9359) between polyphenols and T2R46 in a model that incorporated molecular interaction field regions and branching scales. Furthermore, known ligands were also found to fit this model (R2 = 0.9155). These findings suggest that polyphenols may act as T2R46 ligands.","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"9 ","pages":"100914"},"PeriodicalIF":6.2,"publicationDate":"2024-11-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11647170/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142833806","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Impact of covalent binding with p-coumaric acid on pea protein's structural and functional properties. 与对香豆酸共价结合对豌豆蛋白结构和功能特性的影响

IF 6.2 2区农林科学

Current Research in Food Science Pub Date : 2024-11-05 eCollection Date: 2024-01-01 DOI: 10.1016/j.crfs.2024.100916

Xuxiao Gong, Hyuk Choi, Yaqi Zhao, Qinchun Rao, Leqi Cui

{"title":"Impact of covalent binding with p-coumaric acid on pea protein's structural and functional properties.","authors":"Xuxiao Gong, Hyuk Choi, Yaqi Zhao, Qinchun Rao, Leqi Cui","doi":"10.1016/j.crfs.2024.100916","DOIUrl":"10.1016/j.crfs.2024.100916","url":null,"abstract":"This study investigated the effects of covalent bonding between pea protein isolate (PPI) and p-coumaric acid (p-CA) on the protein's secondary structure, solubility, foaming properties, emulsifying capacity, and thermal stability. Binding p-CA led to alterations in the secondary structure of PPI, including an increase in α-helix and random coil and a decrease in β-turn. Additionally, it resulted in a reduction in SH and NH groups, as well as a decrease in particle size. As the amount of bound p-CA increased, an increased tendency for aggregation was proposed, resulting in the formation of soluble aggregates through hydrophobic interactions, which was confirmed by a reduction in particle size of proteins after being dissolved in SDS. These structural modifications influenced the protein's functional properties, with the conjugates showing enhanced solubility and emulsifying capacity across various pH levels, but weaker foaming capacity and foam stability. Furthermore, the conjugates exhibited a lower initial denaturation temperature but a higher thermal denaturation enthalpy change (ΔH) compared to PPI, which may be attributed to protein unfolding and the formation of new covalent bonds. This study highlights the potential of p-CA covalent modification of PPI to enhance its functional properties, making it more suitable for food industry applications.","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"9 ","pages":"100916"},"PeriodicalIF":6.2,"publicationDate":"2024-11-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11584943/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142709445","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Conching of dark chocolate - Processing impacts on aroma-active volatiles and viscosity of plastic masses. 黑巧克力的凝固 - 加工对香气活性挥发物和塑料块粘度的影响。

IF 6.2 2区农林科学

Current Research in Food Science Pub Date : 2024-10-31 eCollection Date: 2024-01-01 DOI: 10.1016/j.crfs.2024.100909

Yvonne Guckenbiehl, Aurora Magdalena Morales Romero, Helen Haug, Eva Ortner, Isabell Rothkopf, Ute Schweiggert-Weisz, Andrea Buettner, Susanne Gola

{"title":"Conching of dark chocolate - Processing impacts on aroma-active volatiles and viscosity of plastic masses.","authors":"Yvonne Guckenbiehl, Aurora Magdalena Morales Romero, Helen Haug, Eva Ortner, Isabell Rothkopf, Ute Schweiggert-Weisz, Andrea Buettner, Susanne Gola","doi":"10.1016/j.crfs.2024.100909","DOIUrl":"10.1016/j.crfs.2024.100909","url":null,"abstract":"The conching process plays a key role in determining the sensory and rheological properties of dark chocolate. To further understand this process, changes in the chocolate mass during plastic conching were investigated on a time-resolved basis with varying conching temperature, shear direction, and with or without the presence of residue from previous trials (pre-charge) on the conche vessel wall. Six selected odorants (acetic acid, benzaldehyde, linalool, 2,3,5,6-tetramethylpyrazine, 2-phenylethanol, 2-phenylethyl acetate) were quantified in fat and particle phases of chocolate masses. Particularly at elevated conching temperature, the odorant concentrations were found to decrease (up to 78.0% in the fat phase). The highest concentrations of desired odorants were determined mostly after conching without pre-charge. During conching, odorants were observed to accumulate increasingly in the fat phase (up to 91.7%) with decreasing odorant polarity. Similarly, it was found that conching temperature and the absence of pre-charge had the highest impact on the rheological properties of the chocolate mass, resulting in lowest and highest complex viscosity, respectively. In conclusion, some positive outcomes of conching, namely the retention of desired odorants and the reduction of viscosity, were inversely related at elevated temperature or in the absence of pre-charge, necessitating compromises to achieve optimal flow properties and flavor. Our results contribute to a deeper understanding of the influence of conching on the quality of dark chocolate by providing insights into the complexity of aroma migration and rheological changes during conching.","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"9 ","pages":"100909"},"PeriodicalIF":6.2,"publicationDate":"2024-10-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11585642/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142709436","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Effects of cricket powder on structural and mechanical properties of soy protein isolate extrudates. 蟋蟀粉对大豆分离蛋白挤出物结构和机械性能的影响

IF 6.2 2区农林科学

Current Research in Food Science Pub Date : 2024-10-31 eCollection Date: 2024-01-01 DOI: 10.1016/j.crfs.2024.100911

Zhaojun Wang, Qian Deng, Yuliang Zhou, Xinyue Qi, Leehow Lau, Yuqiao He, Zhiyong He, Maomao Zeng, Qiuming Chen, Jie Chen, Hui Ye

{"title":"Effects of cricket powder on structural and mechanical properties of soy protein isolate extrudates.","authors":"Zhaojun Wang, Qian Deng, Yuliang Zhou, Xinyue Qi, Leehow Lau, Yuqiao He, Zhiyong He, Maomao Zeng, Qiuming Chen, Jie Chen, Hui Ye","doi":"10.1016/j.crfs.2024.100911","DOIUrl":"10.1016/j.crfs.2024.100911","url":null,"abstract":"This study investigated the impact of cricket powder (CP) incorporation on the structural and mechanical properties of soy protein isolate (SPI) extrudates. The physicochemical properties of CP, rheological properties of SPI-CP blends and their potential structuring properties were evaluated. The results showed that CP had a high protein content (72.10 ± 0.61%) and a notable amount of dietary fiber. Rheological analysis revealed that the complex modulus (G∗) of SPI-CP blends decreased over time at 140 °C, with the rate of decrease accelerating with higher CP content. Structural and mechanical analysis indicated that the addition of CP enhanced anisotropic structure formation, with optimal anisotropy observed at 10% CP, while higher concentrations reduced mechanical strength and coherence due to the presence of insoluble components and the formation of large cracks. Flavor analysis showed that CP contributed pyrazines and ethers, imparting a desirable burnt and baked flavor to the extrudates. These findings suggested that CP can be effectively used to improve the textural properties and flavor of SPI-based extrudates at optimal concentrations. However, excessive CP incorporation can compromise structural integrity.","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"9 ","pages":"100911"},"PeriodicalIF":6.2,"publicationDate":"2024-10-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11577128/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142681276","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Algal protein-based 3D-printed fish-analogs as a new approach for sustainable seafood. 基于藻类蛋白的 3D 打印鱼类模型是实现可持续海产品的新方法。

IF 6.2 2区农林科学

Current Research in Food Science Pub Date : 2024-10-28 eCollection Date: 2024-01-01 DOI: 10.1016/j.crfs.2024.100905

Samaa Alasibi, Meital Kazir, Álvaro Israel, Yoav D Livney

{"title":"Algal protein-based 3D-printed fish-analogs as a new approach for sustainable seafood.","authors":"Samaa Alasibi, Meital Kazir, Álvaro Israel, Yoav D Livney","doi":"10.1016/j.crfs.2024.100905","DOIUrl":"10.1016/j.crfs.2024.100905","url":null,"abstract":"Rising global demand for animal-products exceeds human-population growth. This unsustainable trend causes harmful ecological effects. Overfishing causes extinction of aquatic animals and a dangerous biodiversity loss harming aquatic ecosystems. Hence, replacing animal-based food, particularly beef and fish, with sustainable alternatives is an urgent vital global mission. Analogs of animal-based products include plant-based, tissue-culture-based and fermentation-based products. Fish analogs have mainly been based on plant-protein, fungi, tissue-culture, but to our knowledge, fish analogs made of algae, particularly macroalgae, as the major component and protein-source have not been reported. 3D-food-printing is a fast-developing technology, enabling formation of complex three-dimensional structures with various heterogeneous topologies and tailorable compositions. Herein, we report the co-extraction of proteins and polysaccharides from the red marine-macroalgae Gracilaria cornea, and using the extract in injection-based 3D-printing to form prototypes of salmon-fillet. Two bioinks were used: a red bioink dyed with microalgal-astaxanthin, for the muscle tissue, and a white bioink dyed with CaCO3, for the intramuscular fatty-tissue. Algal proteins have excellent nutritional amino-acid composition, and the co-extraction with agar facilitates 3D-printing thanks to its pseudoplastic and gelling properties. This study highlights macroalgae as an exciting natural raw-material for fish analogs towards sustainable seafood production, thereby decreasing harm to ocean fisheries.","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"9 ","pages":"100905"},"PeriodicalIF":6.2,"publicationDate":"2024-10-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11570737/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142667309","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Novel Technique for Measuring Salt Concentrations in Food Using Silver Dichromate 利用重铬酸银测量食品中盐浓度的新技术

IF 6.2 2区农林科学

Current Research in Food Science Pub Date : 2024-10-10 DOI: 10.1016/j.crfs.2024.100880

Jiale Liang, Shin-ichi Ishikawa

{"title":"Novel Technique for Measuring Salt Concentrations in Food Using Silver Dichromate","authors":"Jiale Liang, Shin-ichi Ishikawa","doi":"10.1016/j.crfs.2024.100880","DOIUrl":"10.1016/j.crfs.2024.100880","url":null,"abstract":"<div><div>Curing with salt reduces water content in food and extends its shelf life; therefore, understanding salt permeability in food is critical to food quality and safety. Although there are many new techniques to measure salt concentrations in food, they cannot be applied in practice owing to drawbacks such as the need for expensive equipment or the inability to image quickly; therefore, development of a fast and simple measurement method is crucial. Silver dichromate is converted to silver chloride when it encounters chloride ions. Based on this principle, we soaked radishes in NaCl solutions of different concentrations and added a layer of silver dichromate to it. Salt concentrations was observed in 5 min, as areas with NaCl concentration of ≥ 1 % appeared white, whereas the other regions appeared red. A strong correlation (r = 0.94/0.96) was observed between the area of salt concentrations measured using this method and that measured using the conventional salt measurement method, demonstrating the reliability of the method. This method will help advance research related to salt concentrations in food and its application in industrial scenarios.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"9 ","pages":"Article 100880"},"PeriodicalIF":6.2,"publicationDate":"2024-10-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142420472","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Non-covalent complexes of lutein/zeaxanthin and whey protein isolate formed at different pH levels: Binding interactions, storage stabilities, and bioaccessibilities. 叶黄素/玉米黄质与分离乳清蛋白在不同 pH 值下形成的非共价复合物：叶黄素/玉米黄质与乳清蛋白分离物在不同 pH 值下形成的非共价复合物：结合相互作用、储存稳定性和生物可接受性。

IF 6.3 2区农林科学

Current Research in Food Science Pub Date : 2024-05-28 eCollection Date: 2024-01-01 DOI: 10.1016/j.crfs.2024.100778

Gang Zhang, Xin Qi, Linlin He, Xiao Wang, Yanna Zhao, Qingpeng Wang, Jun Han, Zhengping Wang, Zhuang Ding, Min Liu

{"title":"Non-covalent complexes of lutein/zeaxanthin and whey protein isolate formed at different pH levels: Binding interactions, storage stabilities, and bioaccessibilities.","authors":"Gang Zhang, Xin Qi, Linlin He, Xiao Wang, Yanna Zhao, Qingpeng Wang, Jun Han, Zhengping Wang, Zhuang Ding, Min Liu","doi":"10.1016/j.crfs.2024.100778","DOIUrl":"10.1016/j.crfs.2024.100778","url":null,"abstract":"Lutein (Lut) and zeaxanthin (Zx) are promising healthy food ingredients; however, the low solubilities, stabilities, and bioavailabilities limit their applications in the food and beverage industries. A protein-based complex represents an efficient protective carrier for hydrophobic ligands, and its ligand-binding properties are influenced by the formulation conditions, particularly the pH level. This study explored the effects of various pH values (2.5-9.5) on the characteristics of whey protein isolate (WPI)-Lut/Zx complexes using multiple spectroscopic techniques, including ultraviolet-visible (UV-Vis), fluorescence, and Fourier transform infrared (FTIR) spectroscopies and dynamic light scattering (DLS). UV-Vis and DLS spectra revealed that Lut/Zx were present as H-aggregates in aqueous solutions, whereas WPI occurred as nanoparticles. The produced WPI-Lut/Zx complexes exhibited binding constants of 104-105 M-1, which gradually increased with increasing pH from 2.5 to 9.5. FTIR spectra demonstrated that pH variations and Lut/Zx addition caused detectable changes in the secondary WPI structure. Moreover, the WPI-Lut/Zx complexes effectively improved the physicochemical stabilities and antioxidant activities of Lut/Zx aggregates during long-term storage and achieved bioaccessibilities above 70% in a simulated gastrointestinal digestion process. The comprehensive data obtained in this study offer a basis for formulating strategies that can be potentially used in developing commercially available WPI complex-based xanthophyll-rich foods.","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"8 ","pages":"100778"},"PeriodicalIF":6.3,"publicationDate":"2024-05-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11157214/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141295748","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

How the presence of residual lipids in a yellow mealworm protein concentrate affects its foaming properties? 黄粉虫浓缩蛋白中残留脂质的存在如何影响其发泡特性？

IF 6.3 2区农林科学

Current Research in Food Science Pub Date : 2024-05-07 eCollection Date: 2024-01-01 DOI: 10.1016/j.crfs.2024.100763

Ugo Berthelot, Juliette Barrot, Gwenn Pinel, Alain Doyen

{"title":"How the presence of residual lipids in a yellow mealworm protein concentrate affects its foaming properties?","authors":"Ugo Berthelot, Juliette Barrot, Gwenn Pinel, Alain Doyen","doi":"10.1016/j.crfs.2024.100763","DOIUrl":"10.1016/j.crfs.2024.100763","url":null,"abstract":"The use of whole and visible insects is poorly accepted in Western countries, and this remains a significant challenge for product development. However, using insect-based protein-rich ingredients, like protein concentrate, can improve levels of consumer approval. The residual lipid content in insect protein concentrates can influence their techno-functional properties. Our study therefore aimed to evaluate the impact of the residual lipid content on the protein structure and foaming properties of a mealworm protein concentrate. Our results showed that the protein content increased from 78.01 to 84.82 % after using chloroform-methanol for lipid removal. The particle size distribution shifted from a bimodal to a unimodal pattern, and the surface hydrophobicity decreased from 267.02 to 48.91 after completely removing lipids by chloroform-methanol, with no noticeable impact on the protein profile. The foaming capacity improved, resulting in the formation of a firm and fluffy foam with high stability over time. These results highlight the importance of controlling the residual lipid content in mealworm protein concentrates to enhance their techno-functional properties. The next steps will entail comprehensively characterizing the lipid profile and exploring the various mechanisms contributing to the techno-functional properties.","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"8 ","pages":"100763"},"PeriodicalIF":6.3,"publicationDate":"2024-05-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11103380/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141070273","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Role of autophagy in betaine-promoted hepatoprotection against non-alcoholic fatty liver disease in mice 自噬在甜菜碱促进的小鼠非酒精性脂肪肝肝脏保护中的作用

IF 6.3 2区农林科学

Current Research in Food Science Pub Date : 2024-01-01 DOI: 10.1016/j.crfs.2023.100663

Jinuk Seo , Doyoung Kwon , Sou Hyun Kim , Mi Ran Byun , Yun-Hee Lee , Young-Suk Jung

{"title":"Role of autophagy in betaine-promoted hepatoprotection against non-alcoholic fatty liver disease in mice","authors":"Jinuk Seo , Doyoung Kwon , Sou Hyun Kim , Mi Ran Byun , Yun-Hee Lee , Young-Suk Jung","doi":"10.1016/j.crfs.2023.100663","DOIUrl":"10.1016/j.crfs.2023.100663","url":null,"abstract":"<div>Betaine, a compound found in plants and sea foods, is known to be beneficial against non-alcoholic fatty liver disease (NAFLD), but its hepatoprotective and anti-steatogenic mechanisms have been not fully understood. In the present study, we investigated the mechanisms underlying betaine-mediated alleviation of NAFLD induced by a choline-deficient, L-amino acid-defined, high-fat diet (CDAHFD) in mice, with special focus on the contribution of betaine-stimulated autophagy to NAFLD prevention. Male ICR mice were fed a CDAHFD with or without betaine (0.2–1% in drinking water) for 1 week. Betaine ameliorated the CDAHFD-induced fatty liver by restoring sulfur amino acid (SAA)-related metabolites, such as S-adenosylmethionine and homocysteine, and the phosphorylation of AMPK and ACC. In addition, it reduced the CDAHFD-induced ER stress (BiP, ATF6, and CHOP) and apoptosis (Bax, cleaved caspase-3, and cleaved PARP); however, it induced autophagy (LC3II/I and p62) which was downregulated by CDAHFD. To determine the role of autophagy in the improvement of NAFLD, chloroquine (CQ), an autophagy inhibitor, was injected into the mice fed a CDAHFD and betaine (0.5 % in drinking water). CQ did not affect SAA metabolism but reduced the beneficial effects of betaine as shown by the increases of hepatic lipids, ER stress, and apoptosis. Notably, the betaine-induced improvements in lipid metabolism determined by protein levels of p-AMPK, p-ACC, PPARα, and ACS1, were reversed by CQ. Thus, the results of this study suggest that the activation of autophagy is an important upstream mechanism for the inhibition of steatosis, ER stress, and apoptosis by betaine in NAFLD.</div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"8 ","pages":"Article 100663"},"PeriodicalIF":6.3,"publicationDate":"2024-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2665927123002319/pdfft?md5=8d66ea50e41e262d79f3ee682447b6d5&pid=1-s2.0-S2665927123002319-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138985948","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0