Current Research in Food Science最新文献

{"title":"Integrated 4D label-free proteomics and data mining to elucidate the effects of thermal processing on crisp grass carp protein profiles","authors":"Wan-ling Lin ,&nbsp;Hui Huang ,&nbsp;Ya-qun Liu ,&nbsp;Han-xu Liu ,&nbsp;Ya Wei ,&nbsp;Yong-qiang Zhao ,&nbsp;Yue-qi Wang ,&nbsp;Yan-yan Wu ,&nbsp;Sheng-jun Chen ,&nbsp;Lai-hao Li","doi":"10.1016/j.crfs.2024.100681","DOIUrl":"https://doi.org/10.1016/j.crfs.2024.100681","url":null,"abstract":"<div><p>The crisp grass carp (CGC; <em>Ctenopharyngodon idellus</em> C. et V.), known for its unique texture and flavour, is a culinary delicacy whose quality is significantly influenced by thermal processing. This study employed 4D label-free proteomics and data mining techniques to investigate the proteomic changes in CGC muscle tissue induced by various heating temperatures. CGC samples were subjected to a series of heat treatments at increasing temperatures from 20 °C to 90 °C. Proteins were extracted, digested, and analysed using high-resolution mass spectrometry. The proteomic data were then subjected to extensive bioinformatics analysis, including GO and KEGG pathway enrichment. We identified a total of 1085 proteins, 516 of which were shared across all the temperature treatments, indicating a core proteome responsible for CGC textural properties. Differential expression analysis revealed temperature-dependent changes, with significant alterations observed at 90 °C, suggesting denaturation or aggregation of proteins at higher temperatures. Functional enrichment analysis indicated that proteins involved in amino acid metabolism, glutathione metabolism, and nucleotide metabolism were particularly affected by heat. Textural analysis correlated these proteomic changes with alterations in CGC quality attributes, pinpointing 70 °C as the optimum temperature for maintaining the desired texture. A strong positive correlation between specific upregulated proteins was identified, such as the tubulin alpha chain and collagen alpha-1(IV) chain, and the improved textural properties of CGC during thermal processing, suggesting their potential as the potential biomarkers. This study offers a comprehensive proteomic view of the thermal stability and functionality of CGC proteins, delivering invaluable insights for both the culinary processing and scientific management of CGC. Our findings not only deepen the understanding of the molecular mechanisms underpinning the textural alterations in CGC during thermal processing but also furnish practical insights for the aquaculture industry. These insights could be leveraged to optimize cooking techniques, thereby enhancing the quality and consumer appeal of CGC products.</p></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"8 ","pages":"Article 100681"},"PeriodicalIF":6.3,"publicationDate":"2024-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2665927124000078/pdfft?md5=d10bae3eb210af26c18d4abfc4efd712&pid=1-s2.0-S2665927124000078-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139550042","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}

{"title":"Wood cauliflower mushroom (Sparassis crispa) suppresses the body weight and visceral fat increased by ovariectomy in mice","authors":"Ryoken Aoki ,&nbsp;Yasuo Watanabe ,&nbsp;Yuki Sakai ,&nbsp;Megumi Furukawa ,&nbsp;Takahiro Shigetomi ,&nbsp;Chen Jiun Rong ,&nbsp;Nobuo Izumo","doi":"10.1016/j.crfs.2024.100713","DOIUrl":"https://doi.org/10.1016/j.crfs.2024.100713","url":null,"abstract":"<div><p><em>Sparassis crispa,</em> an edible mushroom, has been reported to show many kinds of physiological functions. The present paper focused on reducing body weight, subcutaneous fat, and visceral fat gain in ovariectomized (OVX) mice. Using the fruiting body powder of the indoor cultivation <em>S. crispa</em> (IT <em>S</em>. <em>crispa</em>: ITSc), one week after the OVX, ITSc was administered to two OVX groups by <em>per os</em> (p.o). In the sham group, 10 mL/kg water and 10 mL/kg saline were administered by p.o. and <em>subcutaneous adm</em>, respectively. OVX groups were divided into four groups. These treatments were performed on animals 6 days a week for 8 weeks. Subcutaneous and visceral fat measurements were performed under inhalation anesthesia with isoflurane using a Latheta LCT-200 X-ray CT system. The biochemical markers and the mRNA expression levels of the PPARγ, adiponectin, TNF-α, PPARα, and leptin were measured. Significant increases in body weight, fat ratio, and glucose levels were detected in OVX mice compared to sham mice. These increases were significantly blocked by ITSc, but not estradiol. Furthermore, ITSc treatment significantly increased adiponectin and leptin levels in adipose tissue. These results suggest that ITSc improves lipid abnormalities due to the less activity of women's ovary function, excluding estrogen functions.</p></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"8 ","pages":"Article 100713"},"PeriodicalIF":6.3,"publicationDate":"2024-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S266592712400039X/pdfft?md5=4f9a49802cda67d7d11e2a1ad6f836b9&pid=1-s2.0-S266592712400039X-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140163204","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}

{"title":"Cultured meat in the European Union: Legislative context and food safety issues","authors":"D. Lanzoni ,&nbsp;R. Rebucci ,&nbsp;G. Formici ,&nbsp;F. Cheli ,&nbsp;G. Ragone ,&nbsp;A. Baldi ,&nbsp;L. Violini ,&nbsp;T.S. Sundaram ,&nbsp;C. Giromini","doi":"10.1016/j.crfs.2024.100722","DOIUrl":"https://doi.org/10.1016/j.crfs.2024.100722","url":null,"abstract":"<div><p>The current food system, which is responsible for about one third of all global gas emissions, is considered one of the main causes of resource depletion. For this reason, scientific research is investigating new alternatives capable of feeding an ever-growing population that is set to reach 9–11 billion by 2050. Among these, cell-based meat, also called cultured meat, is one possible solution. It is part of a larger branch of science called cellular agriculture, whose goal is to produce food from individual cells rather than whole organisms, tracing their molecular profile. To date, however, cultured meat aroused conflicting opinions. For this reason, the aim of this review was to take an in-depth look at the current European legislative framework, which reflects a ‘precautionary approach' based on the assumption that these innovative foods require careful risk assessment to safeguard consumer health. In this context, the assessment of possible risks made it possible not only to identify the main critical points during each stage of the production chain (proliferation, differentiation, scaffolding, maturation and marketing), but also to identify solutions in accordance with the recommendations of the European Food Safety Authority (EFSA). Further, the main challenges related to organoleptic and nutritional properties have been reviewed.. Finally, possible future markets were studied, which would complement that of traditional meat, implementing the offer for the consumer, who is still sceptical about the acceptance of this new product. Although further investigation is needed, the growing demand for market diversification and the food security opportunities associated with food shortages, as well as justifying the commercialisation of cultured meat, would present an opportunity to position cultured meat as beneficial.</p></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"8 ","pages":"Article 100722"},"PeriodicalIF":6.3,"publicationDate":"2024-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2665927124000480/pdfft?md5=72a04944c3c6cf759f4fe5d0a9e32bcd&pid=1-s2.0-S2665927124000480-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140187563","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}

{"title":"Efficient biosynthesis of transglutaminase in Streptomyces mobaraensis via systematic engineering strategies","authors":"Fang Yuan ,&nbsp;Guoying Li ,&nbsp;Zilong Li ,&nbsp;Mingming Li ,&nbsp;Xiaobo Liu ,&nbsp;Haiquan Yang ,&nbsp;Xiaobin Yu","doi":"10.1016/j.crfs.2024.100756","DOIUrl":"https://doi.org/10.1016/j.crfs.2024.100756","url":null,"abstract":"<div><p>Transglutaminases (TGases) have been widely used in food, pharmaceutical, biotechnology, and other industries because of their ability to catalyze deamidation, acyl transfer, and crosslinking reactions between Ƴ-carboxamide groups of peptides or protein-bound glutamine and the Ɛ-amino group of lysine. In this study, we demonstrated an efficient systematic engineering strategy to enhance the synthesis of TGase in a recombinant <em>Streptomyces mobaraensis</em> smL2020 strain in a 1000-L fermentor. Briefly, the enzymatic properties of the TGase TG_L2020 from <em>S</em>. <em>mobaraensis</em> smL2020 and TGase TG_LD from <em>S</em>. <em>mobaraensis</em> smLD were compared to obtain the TGase TG_LD with perfected characteristics for heterologous expression in a recombinant <em>S</em>. <em>mobaraensis</em> smL2020ΔTG without the gene <em>tg</em>_{<em>L 2020</em>}. Through multiple engineering strategies, including promoter engineering, optimizing the signal peptides and recombination sites, and increasing copies of the expression cassettes, the final TG_LD activity in the recombinant <em>S. mobaraensis</em> smL2020ΔTG: (P_{<em>L2020</em>}-<em>sp</em>_{<em>L2020</em>}-<em>protg</em>_<em>LD</em>-<em>tg</em>_<em>LD</em><em>)</em>_<em>2</em> (<em>tg</em>_{<em>L2020</em>} <em>and</em> BT1) reached 56.43 U/mL and 63.18 U/mL in shake flask and 1000-L fermentor, respectively, which was the highest reported to date. With the improvement of expression level, the application scope of TG_LD in the food industry will continue to expand. Moreover, the genetic stability of the recombinant strain maintained at more than 20 generations. These findings proved the feasibility of multiple systematic engineering strategies in synthetic biology and provided an emerging solution to improve biosynthesis of industrial enzymes.</p></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"8 ","pages":"Article 100756"},"PeriodicalIF":6.3,"publicationDate":"2024-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2665927124000820/pdfft?md5=273219913f3f5eb02edd26be14542d45&pid=1-s2.0-S2665927124000820-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140825138","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}

{"title":"Addressing astringency of grape seed extract by covalent conjugation with lupin protein","authors":"Cristhian Rafael Lopes Francisco ,&nbsp;Siavash Soltanahmadi ,&nbsp;Tatiana Porto Santos ,&nbsp;Rosiane Lopes Cunha ,&nbsp;Anwesha Sarkar","doi":"10.1016/j.crfs.2024.100795","DOIUrl":"https://doi.org/10.1016/j.crfs.2024.100795","url":null,"abstract":"<div><p>Astringency of phenolic-rich foods is a key tactile perception responsible for acceptability/rejection of plant extracts as ingredients in formulations. Covalent conjugation of phenolic extracts with plant proteins might be a promising strategy to control astringency, but suffers from a lack of mechanistic understanding from the lubrication point of view. To shed light on this, this <em>ex vivo</em> study evaluated the effect of conjugation of a phenolic grape seed extract (GSE) with legume protein (lupin, LP) on tribological and surface adsorption performance of GSE in the absence and presence of human saliva (<em>ex vivo</em>). Tribological results confirmed GSE had an inferior lubrication capacity as compared to LP. The lubrication performance of LP-GSE dispersions was comparable to their corresponding LP dispersion (<em>p &gt; 0.05</em>) when covalently conjugated with LP (LP-GSE) with increasing LP:GSE ratio up to 1:0.04 w/w and at a specific degree of conjugation (DC: 2%). Tribological and surface adsorption measurements confirmed the tendency of GSE to interact with human saliva (<em>ex vivo</em>, n = 17 subjects), impairing the lubricity of salivary films. The covalent bonding of LP to GSE hindered GSE's interaction with human saliva, implying the potential influence of covalent conjugation on attenuating astringency. LP appeared to compete with human saliva for surface adsorption and governed the lubrication behaviour in LP-GSE dispersions. Findings from this study provide valuable knowledge to guide the rational design of sustainable, functional foods using conjugation of phenolics with plant proteins to incorporate larger proportions of health-promoting phenolics while controlling astringency, which needs validation by sensory trials.</p></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"9 ","pages":"Article 100795"},"PeriodicalIF":6.2,"publicationDate":"2024-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2665927124001217/pdfft?md5=377cb9a9881ec9500a20a7657244d3c7&pid=1-s2.0-S2665927124001217-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141480157","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}

{"title":"Spatiotemporal assessment of protein and lipid oxidation in concentrated oil-in-water emulsions stabilized with legume protein isolates","authors":"Mariska Brüls-Gill ,&nbsp;Vincent J.P. Boerkamp ,&nbsp;Johannes Hohlbein ,&nbsp;John P.M. van Duynhoven","doi":"10.1016/j.crfs.2024.100817","DOIUrl":"10.1016/j.crfs.2024.100817","url":null,"abstract":"<div><p>The growing trend of substituting animal-based proteins with plant-based proteins requires more understanding of the functionality and stability of vegan mayonnaises, especially regarding their susceptibility to lipid and protein oxidation. Here, we investigate the spatial and temporal dynamics of lipid and protein oxidation in emulsions stabilized with legume ((hydrolyzed) soy, pea, and faba bean) protein isolates (hSPI, SPI, PPI, FPI). We assessed lipid oxidation globally by NMR and locally by confocal laser scanning microscopy using the oxidation-sensitive fluorescent dye BODIPY 665/676. Further, we assessed local protein oxidation by employing protein autofluorescence and the fluorescently labeled radical spin-trap CAMPO-AFDye 647. Oxidation of oil in droplets was governed by the presence of tocopherols in the oil phase and pro-oxidant transition metals that were introduced via the protein isolates. Non-stripped oil emulsions stabilized with PPI and hSPI displayed higher levels of lipid hydroperoxides as compared to emulsions prepared with SPI and FPI. We attribute this finding to higher availability of catalytically active transition metals in PPI and hSPI. For stripped oil emulsions stabilized with SPI and FPI, lipid hydroperoxide concentrations were negligible in the presence of ascorbic acid, indicating that this agent acted as antioxidant. For the emulsions prepared with PPI and hSPI, lipid hydroperoxide formation was only partly inhibited by ascorbic acid, indicating a role as prooxidant. Interestingly, we observed protein-lipid aggregates in all emulsions. The aggregates underwent fast and extensive co-oxidation, which was also modulated by transition metals and tocopherols originating from the oil phase. Our study demonstrates the potential of spatiotemporal imaging techniques to enhance our understanding of the oxidation processes in emulsions stabilized with plant proteins.</p></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"9 ","pages":"Article 100817"},"PeriodicalIF":6.2,"publicationDate":"2024-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2665927124001436/pdfft?md5=df797bd264aa36b5242b488f260b1e31&pid=1-s2.0-S2665927124001436-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141963864","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}

{"title":"Advances in development of long-term embryonic stem cell-like cultures from a marine fish, Sciaenops ocellatus","authors":"Catherine J. Walsh ,&nbsp;Nicole Rhody ,&nbsp;Kevan L. Main ,&nbsp;Jessica Restivo ,&nbsp;Andrea M. Tarnecki","doi":"10.1016/j.crfs.2024.100841","DOIUrl":"10.1016/j.crfs.2024.100841","url":null,"abstract":"<div><p>The overall goal of our research was to develop an embryonic stem cell line from red drum, <em>Sciaenops ocellatus</em>. These experiments were conducted to support future production of cell-based cultivated seafood products as a means towards meeting the growing global demand for sustainable seafood. Our hypothesis was that characteristics of embryonic stem cells, such as high proliferation and pluripotency, would facilitate development of a continuous cell line that could eventually be directed toward a muscle cell phenotype. We isolated embryonic stem cells from fertilized red drum eggs at the blastomere stage. These cells were seeded into culture wells at 50,000 cells/well. We tested various media, supplements, growth factors, and plate coatings to achieve growth of red drum embryonic cells. Cells at isolation reacted positively with the stem cell markers, OCT4, Nanog, and Sox2. Our cells had a fibroblast-like appearance and were maintained in culture for more than 43 days before senescence. Over time, most of the cultures showed extensive differentiation or died. The establishment of <em>in vitro</em> cultures of embryonic stem cell-like cells derived from red drum embryos represents progress towards developing cultured seafood products from marine fish.</p></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"9 ","pages":"Article 100841"},"PeriodicalIF":6.2,"publicationDate":"2024-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2665927124001679/pdfft?md5=17b99c57f28fc575edb5edd0589534fa&pid=1-s2.0-S2665927124001679-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142241554","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}

{"title":"Elucidating the influence of volatile compounds on aroma profiles across peach (Prunus persica L.) cultivars and offspring exhibiting diverse flesh colors","authors":"Yuanyuan Zhang,&nbsp;Binbin Zhang,&nbsp;Zhixiang Cai,&nbsp;Zhijun Shen,&nbsp;Mingliang Yu,&nbsp;Ruijuan Ma","doi":"10.1016/j.crfs.2024.100901","DOIUrl":"10.1016/j.crfs.2024.100901","url":null,"abstract":"<div><div>Yellow- and white-fleshed peach fruits are favored for their diverse flesh colors. While carotenoid accumulation primarily dictates flesh color differences, the influence of volatile compounds on their aromas remains largely unexplored. Here, multiple analytical methods including odor importance assessment, hierarchical clustering, and aroma characterization analysis were employed to investigate volatile compositions and aroma characteristics of the two types of peach, as well as the offspring with identical parentage. Dihydro-<em>β</em>-ionone was the sole volatile exhibiting content and odor importance disparities between the two types of peach, and in descendant cultivars such volatiles encompassed theaspirane additionally. Respectively 16 and 30 important volatiles were identified in the two peach types and in the offspring cultivars, and subsequently overview of their aroma characteristics was obtained from a graphical perspective. The two peach types and offspring cultivars all revealed prevalent floral, fruity and caramel notes, whereas the higher odor activity values and especially the woody odors in the white-fleshed cultivars, as well as the differential balance degrees of the main odor directions defined the distinct aromas. By delving into the pivotal differences in odor directions and aroma profiles between the two types of peach, this research elucidates the aroma distinctions rooted in flesh color variations and paves the way for uncovering aroma formation mechanisms in fruits with varied flesh colors.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"9 ","pages":"Article 100901"},"PeriodicalIF":6.2,"publicationDate":"2024-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142572521","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}

{"title":"Energy insufficiency induced by high purine diet: Catalysts for renal impairment in hyperuricemia nephropathy rat model","authors":"Zhenxiong Zhao ,&nbsp;Zhikun Li ,&nbsp;Yubin Xu ,&nbsp;Shiqi Zhao ,&nbsp;Qing Fan ,&nbsp;Zhencang Zheng","doi":"10.1016/j.crfs.2024.100864","DOIUrl":"10.1016/j.crfs.2024.100864","url":null,"abstract":"<div><div>A high purine diet emerges as a significant risk factor for hyperuricemia, and this diet may potentiate hyperuricemia nephropathy. Despite this, the mechanistic underpinnings of kidney damage precipitated by a high purine diet warrant further research. In the current investigation, a hyperuricemia nephropathy rat model was developed through induction via a high purine diet. Subsequently, metabolomic and proteomic analyses were employed to explore the metabolic characteristics of the kidney and shed light on the corresponding mechanistic pathway. Finally, fluorescence imaging and ¹⁸F-fluorodeoxyglucose positron emission tomography computed tomography (¹⁸F-FDG-PET/CT) were utilized to validate the overarching energy metabolism state. The results revealed extensive damage to the kidneys of hyperuricemia nephropathy rats following eight weeks of induction via a high purine diet. We used metabolomic to found that acyl carnitines and L-carnitine reduced in high purine diet group, indicated abnormal fatty acid metabolism. Irregularities were discerned in metabolites and enzymes associated with fatty acid β-oxidation, glycolysis, and oxidative phosphorylation within the kidneys of hyperuricemia nephropathy rats by proteomic and co-expression network analysis. The application of fluorescence imaging and ¹⁸F-FDG-PET/CT substantiated the inhibition of fatty acid β-oxidation and glycolysis within the kidneys of hyperuricemia nephropathy rats. On the contrary, a compensatory enhancement in the function of oxidative phosphorylation was observed. Given that the primary energy supply for renal function was derived from the metabolic pathway of fatty acids β-oxidation, any disruption within this pathway could contribute to a deficit in the energy provision to the kidneys. Such an energy insufficiency potentially laid the groundwork for eventual renal impairment. In addition, inhibition of the peroxisome proliferator-activated receptors signaling pathway was noted in the present findings, which could further exacerbate the impediment in the β-oxidation function. In conclusion, it was discerned that a deficiency in energy supply plays a critical role in the kidney injury in hyperuricemia nephropathy rats, thereby endorsing paying more attention to renal energy supply in the therapy of hyperuricemia nephropathy.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"9 ","pages":"Article 100864"},"PeriodicalIF":6.2,"publicationDate":"2024-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142320050","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}

{"title":"Modeling of cooking and phase change of egg white using computational fluid dynamics","authors":"Rubén E. Sánchez-García,&nbsp;Orlando Castilleja-Escobedo,&nbsp;Rodrigo Salmón-Folgueras,&nbsp;José Luis López-Salinas","doi":"10.1016/j.crfs.2024.100872","DOIUrl":"10.1016/j.crfs.2024.100872","url":null,"abstract":"<div><div>This study proposes simulating the cooking of eggs by modeling fluid egg products as phase-change materials (PCMs) within a computational fluid dynamics (CFD) model. A simplified physical prototype was built to conduct experiments to tune a simpler version of the mathematical model. The information was later used to build a complete mathematical model of a real egg that was compared with experimental data. Phase transition temperature ranges, and the energy required to initialize the transition were specified. Heat transfer coefficients were estimated for both models. Experiments for thermal processing and phase change were conducted at temperatures between 90 and 100 °C. The real egg model was validated with experimental data reported elsewhere. The simulations assess the time required to cook an egg (800–1200 s), demonstrating a homogeneous increase in temperature and phase transition. However, potential overestimation in simulations was observed, likely due to differences in quantifying techniques and non-uniform cooking processes.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"9 ","pages":"Article 100872"},"PeriodicalIF":6.2,"publicationDate":"2024-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142420470","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}