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

A non-destructive, autoencoder-based approach to detecting defects and contamination in reusable food packaging 基于自动编码器的非破坏性方法检测可重复使用食品包装中的缺陷和污染

IF 6.3 2区农林科学

Current Research in Food Science Pub Date : 2024-01-01 DOI: 10.1016/j.crfs.2024.100758

Anh Minh Truong, Hiep Quang Luong

{"title":"A non-destructive, autoencoder-based approach to detecting defects and contamination in reusable food packaging","authors":"Anh Minh Truong, Hiep Quang Luong","doi":"10.1016/j.crfs.2024.100758","DOIUrl":"https://doi.org/10.1016/j.crfs.2024.100758","url":null,"abstract":"<div><p>Today, environmental sustainability is one of the most critical issue. Hence, the food service industry is actively seeking ways to minimize its ecological footprint. One solution to address this issue is the adoption of reusable foodware in the food service industry. This approach requires a careful process for the collection and thorough cleaning of the foodware, ensuring it can be safely reused. However, reusable foodware might be damaged during the collection process, which can pose food safety hazards for customers. Additionally, there are cases where the cleaning process might not effectively remove all contaminants and therefore cannot be reused after the washing process. To ensure consumer safety, a manual inspection is typically conducted after the cleaning process. However, this step is labor-intensive and prone to human error, particularly as workers’ attention may decrease over extended periods. Consequently, the adoption of precise and automated methods for detecting defects and contaminants is becoming crucial, not only to ensure safety but also to achieve scalability and enhance cost-efficiency in the pursuit of environmental sustainability. In our research, we explore various data augmentation strategies and the application of knowledge transfer from various samples of reusable food containers. This method only requires few images from a clean sample to teach the network about normal patterns, and to detect defects by identifying irregular details that do not exist in normal samples. This allows us to rapidly deploy the detection system even with a limited number of collected samples. Experimental results demonstrate the effectiveness of our approach in detecting both contamination and cracks on food containers.</p></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":null,"pages":null},"PeriodicalIF":6.3,"publicationDate":"2024-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2665927124000844/pdfft?md5=f71a83f7959f2946bcd2668912f6a25a&pid=1-s2.0-S2665927124000844-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140948582","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

Konjac supplementation can alleviate obesity induced by high-fat diet in mice by modulating gut microbiota and its metabolites 补充魔芋可通过调节肠道微生物群及其代谢物缓解高脂饮食诱发的小鼠肥胖症

IF 6.2 2区农林科学

Current Research in Food Science Pub Date : 2024-01-01 DOI: 10.1016/j.crfs.2024.100805

{"title":"Konjac supplementation can alleviate obesity induced by high-fat diet in mice by modulating gut microbiota and its metabolites","authors":"","doi":"10.1016/j.crfs.2024.100805","DOIUrl":"10.1016/j.crfs.2024.100805","url":null,"abstract":"<div><p>As a multi-factorial disease, obesity has become one of the major health problems in the world, and it is still increasing rapidly. Konjac supplementation, as a convenient dietary therapy, has been shown to be able to regulate gut microbiota and improve obesity. However, the specific mechanism by which konjac improves obesity through gut microbiota remains to be studied. In this study, a high-fat diet (HFD) was used to induce a mouse obesity model, and 16S rDNA sequencing and an untargeted metabolomics were used to investigate the impact of konjac on gut microbiota and gut metabolites in HFD-induced obese mice. The results show that konjac can reduce the body weight, adipose tissue weight, and lipid level of high-fat diet induced obese mice by changing the gut microbiota structure and gut metabolic profile. Association analysis revealed that konjac supplementation induced changes in gut microbiota, resulting in the up-regulation of 7-dehydrocholesterol and trehalose 6-phosphate, as well as the down-regulation of glycocholic acid and ursocholic acid within the Secondary bile acid biosynthesis pathway, ultimately leading to improvements in obesity. Among them, <em>g_Acinetobacter</em> (Greengene ID: 911888) can promote the synthesis of 7-dehydrocholesterol by synthesizing ERG3. <em>g_Allobaculum</em> (Greengene ID: 271516) and <em>g_Allobaculum</em> (Greengene ID: 259370) can promote the breakdown of trehalose 6-phosphate by synthesizing glvA. Additionally, the down-regulation of glycocholic acid and ursocholic acid may be influenced by the up-regulation of <em>Lachnospiraceae_NK4A136_group</em>. In conclusion, konjac exerts an influence on gut metabolites through the regulation of gut microbiota, thereby playing a pivotal role in alleviating obesity induced by a high-fat diet.</p></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":null,"pages":null},"PeriodicalIF":6.2,"publicationDate":"2024-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S266592712400131X/pdfft?md5=6cfec6aa107b89ca32aa6051c7390872&pid=1-s2.0-S266592712400131X-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141638646","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 formulations for developing fresh hybrid cheese analogues utilizing fungal-fermented brewery side-stream flours 利用真菌发酵的酿酒厂副流粉开发新鲜混合奶酪类似物的新型配方

IF 6.2 2区农林科学

Current Research in Food Science Pub Date : 2024-01-01 DOI: 10.1016/j.crfs.2024.100829

{"title":"Novel formulations for developing fresh hybrid cheese analogues utilizing fungal-fermented brewery side-stream flours","authors":"","doi":"10.1016/j.crfs.2024.100829","DOIUrl":"10.1016/j.crfs.2024.100829","url":null,"abstract":"<div><p>This study investigated the development of hybrid cheese analogues (HCA) made with fermented brewery side-stream ingredients (spent yeast and malt rootlets) and dairy milk. Different percentages of side-stream flours (3.5%, 5%, and 7.5%) were mixed with pasteurized milk, and the developed HCA were evaluated for their biochemical and textural properties. The addition of a fermentation step improved nutrient availability and led to pH (range 4.79–5.60) and moisture content (range 45.86%–61.29%) similar to traditional animal-based fresh cheeses (control). The inclusion of side-stream flours led to coagulation, even without rennet addition. The higher the concentration of the flour used, the faster the coagulation time, suggesting synergistic effect between the enzymes of the rennet and the enzymes present in the fermented side-stream flours. Nevertheless, textural properties were inferior compared to the control. Selected HCA formulations with added 3.5% flour exhibited increased counts of enterococci and enterobacteria cell densities, ranging from 7.28 ± 0.03 to 7.72 ± 0.09 log CFU/g and 4.90 ± 0.16 to 5.41 ± 0.01 log CFU/g, respectively. Compared to the control sample, HCA formulations exhibited higher concentrations of organic acids, peptides, and free amino acids (FAAs). Lactic acid reached up to 23.78 ± 0.94 g/kg of dry matter (DM), while the peptide area reached up to 22918.50 ± 2370.93 mL⋅AU. Additionally, the total concentration of individual FAAs reached up to 2809.74 ± 104.85 mg/kg of DM, contrasted with the control, which resulted in lower concentrations (847.65 ± 0.02 mg/kg of DM). The overall findings suggested that despite challenges in microbiological quality and textural properties, HCA produced with the inclusion of up to 3.5% brewery side-stream flours could be a sustainable solution to produce nutritious dairy alternatives.</p></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":null,"pages":null},"PeriodicalIF":6.2,"publicationDate":"2024-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2665927124001552/pdfft?md5=5a1b47e19d37788d01bb83eb7c6bbb3b&pid=1-s2.0-S2665927124001552-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142136913","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

Effect of cooking conditions on iron release from pots and development of kinetic models for iron supplementation in NIPs 烹饪条件对铁从锅中释放的影响以及开发用于在 NIP 中补充铁的动力学模型

IF 6.2 2区农林科学

Current Research in Food Science Pub Date : 2024-01-01 DOI: 10.1016/j.crfs.2024.100830

{"title":"Effect of cooking conditions on iron release from pots and development of kinetic models for iron supplementation in NIPs","authors":"","doi":"10.1016/j.crfs.2024.100830","DOIUrl":"10.1016/j.crfs.2024.100830","url":null,"abstract":"<div><p>The World Health Organization (WHO) has identified the use of iron cookware as a potential strategy for alleviating iron deficiency anaemia (IDA) and emphasises the need for action-oriented research in this area. In response to this need, our study systematically investigated the patterns of iron release from various types of cookware under different cooking conditions. Among these, nitrided iron pots (NIPs), the most widely used cookware, were selected for the development of kinetic models to predict iron release efficiently across a range of cooking temperatures and pH levels in food materials. Our results demonstrated that iron release from the pots was significantly influenced by cooking conditions such as the type of cookware, cooking temperatures, cooking times, types of acidic substances, and the pH of the cooking environment. Specifically, higher temperatures, longer cooking times, lower pH levels, and the presence of acetic acid were found to maximise iron release into food. We developed a series of kinetic models—Iron Release-Temperature Models (I, II, and III) and Iron Release-pH Models (IV, V, and VI)—to predict iron release from NIPs. The temperature models are applicable for cooking food with a pH of 5.00–6.00 within a temperature range of 50–100 °C, while the pH models are designed for food with a pH of 3.00–6.00 at boiling temperatures. Validation experiments confirmed the relative accuracy of these models. Additionally, when comparing the predicted iron release with the Recommended Nutrient Intake (RNI) guidelines, the findings support the efficacy of iron pots as a viable method for iron supplementation.</p></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":null,"pages":null},"PeriodicalIF":6.2,"publicationDate":"2024-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2665927124001564/pdfft?md5=95fdc8a4475f6dcf39d88491b11d73ff&pid=1-s2.0-S2665927124001564-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142129985","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

Sini San ameliorates lipid metabolism in hyperprolactinemia rat with liver-depression 四逆散可改善高泌乳素血症大鼠肝郁的脂质代谢

IF 6.2 2区农林科学

Current Research in Food Science Pub Date : 2024-01-01 DOI: 10.1016/j.crfs.2024.100853

{"title":"Sini San ameliorates lipid metabolism in hyperprolactinemia rat with liver-depression","authors":"","doi":"10.1016/j.crfs.2024.100853","DOIUrl":"10.1016/j.crfs.2024.100853","url":null,"abstract":"<div><p>Sini San (SNS) is used to treat liver depression and is applied in both food and herbal medicine. Hyperprolactinemia (HPRL) is a common endocrine disorder, and patients with HPRL are usually associated with depressive symptoms. However, whether SNS is effective in treating HPRL combined with liver depression and its underlying mechanisms are unknown. We applied network pharmacology and molecular docking to predict the mechanism of SNS for the treatment of liver-depressed HPRL. Therapeutic effects were validated in animal models and cells. Metabolomics was also used to evaluate the effect of SNS on liver-depressed HPRL. Network pharmacology and molecular docking analysis showed that AKT1, TNF and IL6 were the key targets, and SNS improved depressive behaviors, regulated sex hormone levels, and improved ovarian morphology. Combined network pharmacology and metabolomics analyses showed that SNS could act by regulating lipid metabolism. In addition, SNS significantly reduced the release of prolactin (PRL) in rat pituitary tumor MMQ cells. Overall, SNS can significantly treat HPRL liver depression at both animal and cellular levels, and effectively alleviate the related symptoms by regulating lipid metabolism. AKT1, TNF and IL6 may be key targets.</p></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":null,"pages":null},"PeriodicalIF":6.2,"publicationDate":"2024-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2665927124001795/pdfft?md5=d5e8612afec56045b805e1240a4b762a&pid=1-s2.0-S2665927124001795-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142241418","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

Acetate cellulose fibrous scaffold is suitable for cultivated fat production 醋酸纤维素纤维支架适用于培养脂肪的生产

IF 6.2 2区农林科学

Current Research in Food Science Pub Date : 2024-01-01 DOI: 10.1016/j.crfs.2024.100903

引用次数: 0

High throughput parameter estimation and uncertainty analysis applied to the production of mycoprotein from synthetic lignocellulosic hydrolysates 应用于利用合成木质纤维素水解物生产菌体蛋白的高通量参数估计和不确定性分析

IF 6.2 2区农林科学

Current Research in Food Science Pub Date : 2024-01-01 DOI: 10.1016/j.crfs.2024.100908

{"title":"High throughput parameter estimation and uncertainty analysis applied to the production of mycoprotein from synthetic lignocellulosic hydrolysates","authors":"","doi":"10.1016/j.crfs.2024.100908","DOIUrl":"10.1016/j.crfs.2024.100908","url":null,"abstract":"<div><div>The current global food system produces substantial waste and carbon emissions while exacerbating the effects of global hunger and protein deficiency. This study aims to address these challenges by exploring the use of lignocellulosic agricultural residues as feedstocks for microbial protein fermentation, focusing on <em>Fusarium venenatum</em> A3/5, a mycelial strain known for its high protein yield and nutritional quality. We propose a high throughput microlitre batch fermentation system paired with analytical chemistry to generate time series data of microbial growth and substrate utilisation. An unstructured biokinetic model was developed using a bootstrap sampling approach to quantify uncertainty in the parameter estimates. The model was validated against an independent data set of a different glucose-xylose composition to assess the predictive performance. Our results indicate a robust model fit with high coefficients of determination and low root mean squared errors for biomass, glucose, and xylose concentrations. Estimated parameter values provided insights into the resource utilisation strategies of <em>Fusarium venenatum</em> A3/5 in mixed substrate cultures, aligning well with previous research findings. Significant correlations between estimated parameters were observed, highlighting challenges in parameter identifiability. The high throughput workflow presents a novel, rapid methodology for biokinetic model development, enabling efficient exploration of microbial growth dynamics and substrate utilisation. This innovative method directly supports the development of a foundational model for optimising microbial protein production from lignocellulosic hydrolysates, contributing to a more sustainable global food system.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":null,"pages":null},"PeriodicalIF":6.2,"publicationDate":"2024-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142554493","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

Understanding the role of CaCl2 in salt substitute for low-salt and high-quality surimi products 了解 CaCl2 在低盐优质鱼糜产品代盐中的作用

IF 6.2 2区农林科学

Current Research in Food Science Pub Date : 2024-01-01 DOI: 10.1016/j.crfs.2024.100877

{"title":"Understanding the role of CaCl2 in salt substitute for low-salt and high-quality surimi products","authors":"","doi":"10.1016/j.crfs.2024.100877","DOIUrl":"10.1016/j.crfs.2024.100877","url":null,"abstract":"<div><div>Salt substitute has been widely used to prepare low-salt foods due to potential health benefits, though the role of CaCl<sub>2</sub> in salt substitute and its unique impacts on food quality have been rarely investigated. In this study, comprehensive research has been conducted to elucidate the effects of replacing NaCl with varying concentrations of CaCl<sub>2</sub> on the surimi gel characteristics. The introduction of CaCl<sub>2</sub> interacted with surimi proteins differently from NaCl, thus leading to difference in protein aggregation behaviors and surimi gel properties. It has been found that a proper proportion of CaCl<sub>2</sub> for NaCl substitution could create salt bridges between surimi proteins more effectively, resulting in an ordered, smooth and dense gel network with an increased water holding capacity (WHC) and improved gel strength. Furthermore, TGase activated by Ca<sup><sup>2+</sup></sup> boosted the formation of ε-(γ-glutamyl) lysine bonds, which cross-linked surimi proteins to form a firm gel with a better three-dimensional structure. However, replacing NaCl with excessive amount of CaCl<sub>2</sub> as divalent salts induced more serious protein aggregation, leading to water loss and gel properties deterioration. More specially, replacing NaCl with CaCl<sub>2</sub> at 50% showed the best performance, as evidenced by the most abundant disulfide bonds and hydrophobic interactions, highest hardness and chewiness, and greatest storage modulus. This study provided new insights on developing high-quality surimi gels with significantly reduced salt concentration and improved gel characteristics.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":null,"pages":null},"PeriodicalIF":6.2,"publicationDate":"2024-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142532692","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

The evaluation of catechins reducing heterocyclic aromatic amine formation: Structure-activity relationship and mechanism speculation 评估儿茶素对杂环芳香胺形成的抑制作用：结构-活性关系和机理推测

IF 6.3 2区农林科学

Current Research in Food Science Pub Date : 2024-01-01 DOI: 10.1016/j.crfs.2024.100727

Ruiwei Xie , Haolin Zhang , Xiaomei Lv , Qiuyi Lin , Bing-Huei Chen , Yu-Wen Lai , Lei Chen , Hui Teng , Hui Cao

{"title":"The evaluation of catechins reducing heterocyclic aromatic amine formation: Structure-activity relationship and mechanism speculation","authors":"Ruiwei Xie , Haolin Zhang , Xiaomei Lv , Qiuyi Lin , Bing-Huei Chen , Yu-Wen Lai , Lei Chen , Hui Teng , Hui Cao","doi":"10.1016/j.crfs.2024.100727","DOIUrl":"https://doi.org/10.1016/j.crfs.2024.100727","url":null,"abstract":"<div><p>The favorable inhibitory effect of tea polyphenols on heterocyclic aromatic amines (HAAs) has been confirmed in many past studies. The objective of this study was to investigate the structure-activity relationship of catechins that act as inhibitors of HAA formation in chemical models. Two kinds of quantitative structure-activity relationship models for catechin-inhibiting-HAA were established. We chose two kinds of HAAs including 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) and 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx), and five catechins including epigallocatechin gallate (EGCG), epicatechin gallate (ECG), epigallocatechin (EGC), epicatechin (EC), and catechin (C). The inhibitory effect of five catechins were in the following order: EGCG > ECG > EGC > C > EC. Thereinto, EGCG and ECG showed dramatically better inhibition on the formation of PhIP and MeIQx, especially EGCG. Further, the mechanisms of catechin-inhibiting-HAA were speculated by correlation analysis. The free radical-scavenging ability was predicted to be the most relevant to the inhibitory effect of ECG, EGC, EC and C on HAAs. Differently, the phenylacetaldehyde-trapping ability might be the more important mechanism of EGCG inhibiting PhIP in chemical model system. This study may bring a broader idea for controlling the formation of HAAs according to the structure of catechins.</p></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":null,"pages":null},"PeriodicalIF":6.3,"publicationDate":"2024-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2665927124000534/pdfft?md5=4db1cbad1bc43e269e68f565df1141b8&pid=1-s2.0-S2665927124000534-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140332921","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

Human in vivo assessment of the survival and germination of Heyndrickxia coagulans SNZ1969 spores delivered via gummy candies 对通过软糖输送的凝结海因德里克夏SNZ1969孢子的存活和发芽情况进行人体活体评估

IF 6.2 2区农林科学

Current Research in Food Science Pub Date : 2024-01-01 DOI: 10.1016/j.crfs.2024.100793

Susanna Perotti , Giacomo Mantegazza , Elena Pierallini , Natalja Kirika , Robin Duncan , Nicolò Telesca , Andrea Sarrica , Simone Guglielmetti

{"title":"Human in vivo assessment of the survival and germination of Heyndrickxia coagulans SNZ1969 spores delivered via gummy candies","authors":"Susanna Perotti , Giacomo Mantegazza , Elena Pierallini , Natalja Kirika , Robin Duncan , Nicolò Telesca , Andrea Sarrica , Simone Guglielmetti","doi":"10.1016/j.crfs.2024.100793","DOIUrl":"https://doi.org/10.1016/j.crfs.2024.100793","url":null,"abstract":"<div><p>Confectionary products hold promise as unconventional food carriers for probiotic microorganisms. This study explored the delivery of <em>Heyndrickxia coagulans</em> SNZ1969, a spore-forming probiotic, using gummy candies. In this study, we prepared gummy candies containing bacterial spores with a viable count that remained stable during a 24-month shelf-life period, meeting the label claim of at least one billion CFUs per serving (24 g). Then, we carried out an intervention trial involving 24 healthy adults who consumed one serving per day for two weeks followed by an additional two weeks of follow-up. Fecal samples were collected and analyzed with a protocol that allowed the viable counts of SNZ1969, both in spore and vegetative forms. The obtained results revealed that bacterial spores germinated in all volunteers. SNZ1969 persistence in the gut was monitored for two weeks after the end of gummy candy consumption, indicating its potential for prolonged colonization. These findings highlight the potential of unconventional food carriers for probiotic delivery and suggest that spore-forming probiotics can be metabolically active in the human intestine. These findings provide information for the development of food products containing spore-forming probiotics and their potential benefits in promoting gastrointestinal health.</p></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":null,"pages":null},"PeriodicalIF":6.2,"publicationDate":"2024-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2665927124001199/pdfft?md5=4f5d001a8049f5213d1e7efd85e1071d&pid=1-s2.0-S2665927124001199-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141543357","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