Current Research in Food Science最新文献_第6页

Chemical modification of bacterial exopolysaccharides: Antioxidant properties and health potentials 细菌外多糖的化学修饰：抗氧化特性和保健潜力

IF 6.2 2区农林科学

Current Research in Food Science Pub Date : 2024-01-01 DOI: 10.1016/j.crfs.2024.100824

Irshad Ahmad Shah , Digambar Kavitake , Swati Tiwari , Palanisamy Bruntha Devi , G. Bhanuprakash Reddy , Krishna Kumar Jaiswal , Amit K. Jaiswal , Prathapkumar Halady Shetty

{"title":"Chemical modification of bacterial exopolysaccharides: Antioxidant properties and health potentials","authors":"Irshad Ahmad Shah , Digambar Kavitake , Swati Tiwari , Palanisamy Bruntha Devi , G. Bhanuprakash Reddy , Krishna Kumar Jaiswal , Amit K. Jaiswal , Prathapkumar Halady Shetty","doi":"10.1016/j.crfs.2024.100824","DOIUrl":"10.1016/j.crfs.2024.100824","url":null,"abstract":"<div><p>In recent years, there has been a burgeoning interest in the utilization of microbial exopolysaccharides (EPS) because of the added advantage of their renewable, biocompatible, and biodegradable nature in addition to intended applications. The endowed properties of bacterial EPS make them valuable candidates for a wide array of industrial applications. Modification of native EPS is known to enhance various physico-chemical and functional properties. Various modifications such as physical, chemical, biological, and enzymatic modifications were practiced improving the bioactivity of EPS. This paper comprehensively aims to review the most recent chemical modification techniques employed to modify the physico-chemical and functional changes of bacterial EPS in comparison with the unmodified forms. Chemical modification entails strategic alterations to the structure and properties of EPS through various synthetic and semi-synthetic methodologies. Emphasis is given to the antioxidant potential and functional role of these EPS derivatives in human health. Antioxidant properties reveal a significant augmentation in activity compared to their native counterparts. Such enhancement holds a strong promise for potential benefits and therapeutic applications. Chemical derivatives of EPS with overwhelming functional benefits could surely encourage EPS application, particularly as potential hydrocolloids in industrial and biomedical contexts.</p></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"9 ","pages":"Article 100824"},"PeriodicalIF":6.2,"publicationDate":"2024-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2665927124001503/pdfft?md5=1c7b9798aae1f5093770ea4c972f8854&pid=1-s2.0-S2665927124001503-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142058389","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

Steam explosion pretreatment enhances free/combined phytosterol extraction and utilization in rapeseed (Brassica napus L.) and its processed products: Insights from SPE-GC approach 蒸汽爆破预处理可提高油菜籽（Brassica napus L.）及其加工产品中游离/复合植物甾醇的提取和利用：SPE-GC 方法的启示

IF 6.2 2区农林科学

Current Research in Food Science Pub Date : 2024-01-01 DOI: 10.1016/j.crfs.2024.100869

Dan Wang , Dong Li , Qiuhui Xu , Xin Lv , Hong Chen , Fang Wei

{"title":"Steam explosion pretreatment enhances free/combined phytosterol extraction and utilization in rapeseed (Brassica napus L.) and its processed products: Insights from SPE-GC approach","authors":"Dan Wang , Dong Li , Qiuhui Xu , Xin Lv , Hong Chen , Fang Wei","doi":"10.1016/j.crfs.2024.100869","DOIUrl":"10.1016/j.crfs.2024.100869","url":null,"abstract":"<div><div>The study investigates the impact of steam explosion pretreatment on the distribution of free and combined phytosterols within rapeseed and its derived products. Utilizing solid phase extraction-gas chromatography (SPE-GC) analysis, we elucidated the composition and distribution of phytosterols in five rapeseed varieties and their corresponding processed oils and cakes. The results indicated that Zhongyou 516 and Xiwang 988 are richer in combined phytosterols, whereas Dadi 199, Zhongyouza 501, and Xiwang 291 have a greater concentration of free phytosterols. Steam explosion pretreatment significantly increased the extraction proportion of combined phytosterols in rapeseeds. Throughout the oil process, more than half of the total phytosterol content, specifically 57.0%, was transferred from the steam explosion-treated rapeseed into the rapeseed oil. The variety Xiwang 291 showed the highest efficiency in this transfer, achieving a rate of 61.7%. The study provides crucial data for the enhancement of rapeseed processing techniques and the efficient utilization of phytosterols. Moreover, the study highlights the potential use of the ratio of free to combined phytosterols as a discriminator for different rapeseed oil varieties, offering valuable insights for quality assurance and product differentiation in the industry.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"9 ","pages":"Article 100869"},"PeriodicalIF":6.2,"publicationDate":"2024-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142357779","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

Influence of coffee roasting degree on antioxidant and metabolic parameters: Comprehensive in vitro and in vivo analysis 咖啡烘焙度对抗氧化剂和代谢参数的影响：体外和体内综合分析

IF 6.2 2区农林科学

Current Research in Food Science Pub Date : 2024-01-01 DOI: 10.1016/j.crfs.2024.100861

Claudia I. Gamboa-Gómez , Juliana Morales-Castro , Jazel Barragan-Zuñiga , Mayra Denise Herrera , Alejandro Zamilpa-Álvarez , José Luis Gónzalez , Gerardo Martínez-Aguilar , Elisa P. Morales-Castro , Monica Anese , Marilisa Alongi

{"title":"Influence of coffee roasting degree on antioxidant and metabolic parameters: Comprehensive in vitro and in vivo analysis","authors":"Claudia I. Gamboa-Gómez , Juliana Morales-Castro , Jazel Barragan-Zuñiga , Mayra Denise Herrera , Alejandro Zamilpa-Álvarez , José Luis Gónzalez , Gerardo Martínez-Aguilar , Elisa P. Morales-Castro , Monica Anese , Marilisa Alongi","doi":"10.1016/j.crfs.2024.100861","DOIUrl":"10.1016/j.crfs.2024.100861","url":null,"abstract":"<div><div>This study aimed to assess the impact of roasting degree on antioxidant and metabolic parameters <em>in vitro</em> and <em>in vivo</em>. <em>In vitro</em>, we evaluated radical scavenging, lipid peroxidation, and the activity of digestive enzymes (α-glucosidase, α-amylase, and lipase). <em>In vivo</em>, we first examined coffee's effect on carbohydrate and lipid absorption in healthy rats, followed by a chronic evaluation of metabolic disorders and antioxidant markers using a diet-induced obesity model. <em>In vitro</em> results revealed that increased roasting degree reduced the antioxidant capacity of coffee brews. All brews showed lower inhibition of α-glucosidase and α-amylase, and lipase inhibition compared to the positive control (acarbose or orlistat). <em>In vivo</em>, all roasting degrees consistently reduced postprandial glucose levels by 20%. Notably, coffee with a high roasting degree (HRD) decreased serum triglycerides (TG) by ∼44% after a lipid load, while other roasts did not. Chronic administration of unroasted (UN) or HRD coffee significantly reduced weight gain compared to the obese control (∼15% and ∼10%, respectively). Notably, all coffee samples improved lipid metabolism parameters. UN and HRD coffee significantly decreased adipocyte volume by 58% and 48%, respectively, compared to the obese control. Additionally, all groups exhibited less than 30% hepatic lipid droplets independent of roasting degree. HRD treatment notably increased liver catalase (CAT) activity and reduced lipid peroxidation in serum (∼90%), liver (∼59%), and adipose tissue (∼37%) compared to the obese control group. These findings suggest that HRD in coffee may confer certain biological advantages.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"9 ","pages":"Article 100861"},"PeriodicalIF":6.2,"publicationDate":"2024-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142327140","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

Psychochemical changes and functional properties of organosulfur and polysaccharide compounds of black garlic (Allium sativum L.) 黑蒜（Allium sativum L.）有机硫和多糖化合物的心理化学变化和功能特性

IF 6.3 2区农林科学

Current Research in Food Science Pub Date : 2024-01-01 DOI: 10.1016/j.crfs.2024.100717

Gemilang Lara Utama , Zahida Rahmi , Meli Puspita Sari , In-in Hanidah

{"title":"Psychochemical changes and functional properties of organosulfur and polysaccharide compounds of black garlic (Allium sativum L.)","authors":"Gemilang Lara Utama , Zahida Rahmi , Meli Puspita Sari , In-in Hanidah","doi":"10.1016/j.crfs.2024.100717","DOIUrl":"https://doi.org/10.1016/j.crfs.2024.100717","url":null,"abstract":"<div><h3>Background</h3><p>Black garlic is one of the functional food products made from garlic which is processed through aging to improve sensory value and nutritional quality. Aging conditions has a major impact on the psychochemical and functional properties changes of black garlic which is closely related to organosulfur compounds and polysaccharides as the largest component in garlic.</p></div><div><h3>Scope and approach</h3><p>The method used in this research is a systematic review with the aim of research to determine the relationship between reactions during aging and changes in organosulfur, polysaccharides and non-enzymatic browning product compounds as well as the function of black garlic by focusing on certain aspects of aging including temperature, humidity, time, microorganism activity, and pre-treatment application.</p></div><div><h3>Key findings and conclusions</h3><p>Maillard reaction and polysaccharide degradation are still be the dominant reactions and play an important role in black garlic production. High hydrostatic pressure pretreatment could maintains the quality of black garlic so that the black garlic has the same taste characteristics as black garlic in general. Antioxidant properties in black garlic shown increase during thermal treatment. In addition, it is known that the activity of microorganisms plays a role and being potential to increase the quality value of black garlic as well as the antimicrobial activity.</p></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"8 ","pages":"Article 100717"},"PeriodicalIF":6.3,"publicationDate":"2024-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2665927124000431/pdfft?md5=a1e8cc6694067e2ccc99ed52972380ee&pid=1-s2.0-S2665927124000431-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140187562","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

Dietary kaempferol exerts anti-obesity effects by inducing the browing of white adipocytes via the AMPK/SIRT1/PGC-1α signaling pathway 膳食山奈酚通过 AMPK/SIRT1/PGC-1α 信号通路诱导白色脂肪细胞生长，从而发挥抗肥胖作用

IF 6.3 2区农林科学

Current Research in Food Science Pub Date : 2024-01-01 DOI: 10.1016/j.crfs.2024.100728

Changyu Xu , Xiaoxi Zhang , Yihuan Wang , Yan Wang , Yixuan Zhou , Fenfen Li , Xiaoli Hou , Daozong Xia

{"title":"Dietary kaempferol exerts anti-obesity effects by inducing the browing of white adipocytes via the AMPK/SIRT1/PGC-1α signaling pathway","authors":"Changyu Xu , Xiaoxi Zhang , Yihuan Wang , Yan Wang , Yixuan Zhou , Fenfen Li , Xiaoli Hou , Daozong Xia","doi":"10.1016/j.crfs.2024.100728","DOIUrl":"https://doi.org/10.1016/j.crfs.2024.100728","url":null,"abstract":"<div><p>Browning of white adipose tissue is a novel approach for the management of obesity and obesity-related metabolic disorders. Kaempferol (KPF) is a common dietary nutrient found abundantly in many fruits and vegetables and has been shown to have the potential to regulate lipid metabolism. However, the detailed mechanism by which it affects the browning of white adipose tissue remains unclear. In the present study, we sought to determine how KPF induces adipocytes to undergo a browning transformation by establishing a primary adipocyte model and an obese mouse model. Our results showed that KPF-treated mice were rescued from diet-induced obesity, glucose tolerance and insulin resistance, associated with increased expression of adaptive thermogenesis-related proteins. KPF-promoted white adipose browning correlated with the AMPK/SIRT1/PGC-1α pathway, as the use of an AMPK inhibitor in preadipocytes partially reversed the observed browning phenotype of KPF-treated cells. Taken together, these data suggest that KPF promotes browning of white adipose tissue through activation of the AMPK/SIRT1/PGC-1α pathway. This study demonstrates that KPF is a promising natural product for the treatment of obesity by promoting white fat browning.</p></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"8 ","pages":"Article 100728"},"PeriodicalIF":6.3,"publicationDate":"2024-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2665927124000546/pdfft?md5=69d208eb727ab4b6c8032a85bf250b66&pid=1-s2.0-S2665927124000546-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140332842","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

Phytosterol organic acid esters: Characterization, anti-inflammatory properties and a delivery strategy to improve mitochondrial function 植物甾醇有机酸酯：特性、抗炎特性和改善线粒体功能的输送策略

IF 6.3 2区农林科学

Current Research in Food Science Pub Date : 2024-01-01 DOI: 10.1016/j.crfs.2024.100702

Xinyue Zou , Ting Xu , Tian Zhao , Jing Xia , Feifan Zhu , Yu Hou , Baiyi Lu , Yunfei Zhang , Xuan Yang

{"title":"Phytosterol organic acid esters: Characterization, anti-inflammatory properties and a delivery strategy to improve mitochondrial function","authors":"Xinyue Zou , Ting Xu , Tian Zhao , Jing Xia , Feifan Zhu , Yu Hou , Baiyi Lu , Yunfei Zhang , Xuan Yang","doi":"10.1016/j.crfs.2024.100702","DOIUrl":"https://doi.org/10.1016/j.crfs.2024.100702","url":null,"abstract":"<div><p>Phytosterol organic acid esters are important food resources and the components of biomembrane structure. Due to the lack of extraction and synthesis techniques, more research has been focused on phytosterols, and the research on phytosterol acid esters have encountered a bottleneck, but phytosterol acid esters confer substantial benefits to human health. In this study, stigmasteryl vanillate (VAN), stigmasteryl protocatechuate (PRO) and stigmasteryl sinapate (SIN) were prepared through the Steglich reaction. The processes are promotable and the products reach up to 95% purity. In addition, their stability was evaluated by differential scanning calorimetry and thermogravimetric analysis. HPLC analysis revealed an enhancement in water solubility after esterification with phenolic acid. In an <em>in vitro</em> digestion model, the bioaccessibility of stigmasteryl phenolates was significantly higher than that of stigmasterols (STIs). Regarding the anti-inflammatory properties, VAN, PRO, and SIN exhibit superior effects against TNF-α induced pro-inflammatory responses compared to STI. All stigmasteryl phenolates supplementation increased the ATP production, the basal, and maximal oxygen consumption rate in mitochondrial stress test. Overall, we present a synthesis method for stigmasteryl phenolates. It will contribute to the development and research of phytosterol acid ester analysis, functions and utilization in food. Moreover, the nutrient-stigmasterol hybrids tactic we have constructed is practical and can become a targeted mitochondrial delivery strategy with enhanced anti-inflammatory effects.</p></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"8 ","pages":"Article 100702"},"PeriodicalIF":6.3,"publicationDate":"2024-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2665927124000285/pdfft?md5=aa05a6b76732406ebcf6fa1c18aecfea&pid=1-s2.0-S2665927124000285-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140062389","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

Bioavailability and mechanisms of dietary polyphenols affected by non-thermal processing technology in fruits and vegetables 膳食多酚的生物利用率和机制受水果和蔬菜非热加工技术的影响

IF 6.3 2区农林科学

Current Research in Food Science Pub Date : 2024-01-01 DOI: 10.1016/j.crfs.2024.100715

Yichen Liu , Jianjun Deng , Tong Zhao , Xiaojie Yang , Juntao Zhang , Haixia Yang

{"title":"Bioavailability and mechanisms of dietary polyphenols affected by non-thermal processing technology in fruits and vegetables","authors":"Yichen Liu , Jianjun Deng , Tong Zhao , Xiaojie Yang , Juntao Zhang , Haixia Yang","doi":"10.1016/j.crfs.2024.100715","DOIUrl":"https://doi.org/10.1016/j.crfs.2024.100715","url":null,"abstract":"<div><p>Plant polyphenols play an essential role in human health. The bioactivity of polyphenols depends not only on their content but also on their bioavailability in food. The processing techniques, especially non-thermal processing, improve the retention and bioavailability of polyphenolic substances. However, there are limited studies summarizing the relationship between non-thermal processing, the bioavailability of polyphenols, and potential mechanisms. This review aims to summarize the effects of non-thermal processing techniques on the content and bioavailability of polyphenols in fruits and vegetables. Importantly, the disruption of cell walls and membranes, the inhibition of enzyme activities, free radical reactions, plant stress responses, and interactions of polyphenols with the food matrix caused by non-thermal processing are described. This study aims to enhance understanding of the significance of non-thermal processing technology in preserving the nutritional properties of dietary polyphenols in plant-based foods. It also offers theoretical support for the contribution of non-thermal processing technology in improving food nutrition.</p></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"8 ","pages":"Article 100715"},"PeriodicalIF":6.3,"publicationDate":"2024-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2665927124000418/pdfft?md5=06b97a7ae578e0d45864b8d49a383fdb&pid=1-s2.0-S2665927124000418-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140122796","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

Explainable machine learning for predicting the geographical origin of Chinese Oysters via mineral elements analysis 通过矿物元素分析预测中国牡蛎地理来源的可解释机器学习

IF 6.3 2区农林科学

Current Research in Food Science Pub Date : 2024-01-01 DOI: 10.1016/j.crfs.2024.100738

Xuming Kang , Yanfang Zhao , Lin Yao , Zhijun Tan

{"title":"Explainable machine learning for predicting the geographical origin of Chinese Oysters via mineral elements analysis","authors":"Xuming Kang , Yanfang Zhao , Lin Yao , Zhijun Tan","doi":"10.1016/j.crfs.2024.100738","DOIUrl":"https://doi.org/10.1016/j.crfs.2024.100738","url":null,"abstract":"<div><p>The traceability of geographic origin is essential for guaranteeing the quality, safety, and protection of oyster brands. However, the current outcomes of traceability lack credibility as they do not adequately explain the model's predictions. Consequently, we conducted a study to evaluate the efficacy of utilizing explainable machine learning combined with mineral elements analysis. The study findings revealed that 18 elements have the ability to determine regional orientation. Simultaneously, individuals should pay closer attention to the potential risks associated with oyster consumption due to the regional differences in essential and toxic elements they contain. Light gradient boosting machine (LightGBM) model exhibited indistinguishable performance, achieving flawless accuracy, precision, recall, F1 score and AUC, with values of 96.77%, 96.43%, 98.53%, 97.32% and 0.998, respectively. The SHapley Additive exPlanations (SHAP) method was used to evaluate the output of the LightGBM model, revealing differences in feature interactions among oysters from different provinces. Specifically, the features Na, Zn, V, Mg, and K were found to have a significant impact on the predictive process of the model. Consistent with existing research, the use of explainable machine learning techniques can provide insights into the complex connections between important product attributes and relevant geographical information.</p></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"8 ","pages":"Article 100738"},"PeriodicalIF":6.3,"publicationDate":"2024-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2665927124000649/pdfft?md5=aff510fde53b3e34edb47de00f9695a0&pid=1-s2.0-S2665927124000649-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140606621","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 and potential mechanism of nitrite reductase B on nitrite degradation by Limosilactobacillus fermentum RC4 亚硝酸盐还原酶 B 对发酵柠檬酸乳杆菌 RC4 降解亚硝酸盐的影响和潜在机制

IF 6.3 2区农林科学

Current Research in Food Science Pub Date : 2024-01-01 DOI: 10.1016/j.crfs.2024.100749

Qing Fan , Chaoran Xia , Xiaoqun Zeng , Zhen Wu , Yuxing Guo , Qiwei Du , Maolin Tu , Xinanbei Liu , Daodong Pan

{"title":"Effect and potential mechanism of nitrite reductase B on nitrite degradation by Limosilactobacillus fermentum RC4","authors":"Qing Fan , Chaoran Xia , Xiaoqun Zeng , Zhen Wu , Yuxing Guo , Qiwei Du , Maolin Tu , Xinanbei Liu , Daodong Pan","doi":"10.1016/j.crfs.2024.100749","DOIUrl":"https://doi.org/10.1016/j.crfs.2024.100749","url":null,"abstract":"<div><p>Nitrite has the potential risk of hypoxic poisoning or cancer in pickled food. In our previous study, <em>Limosilactobacillus fermentum</em> (<em>L. fermentum</em>) RC4 is effective in nitrite degradation by producing nitrite reductase B (NirB). To investigate the detailed mechanism from the genome, response, and regulation of NirB, the whole-genome sequence of <em>L. fermentum</em> RC4 was analyzed, the <em>L. fermentum</em>-EGFP-<em>nir</em>B with enhanced green fluorescent protein (EGFP) labeled the nitrite reductase large subunit <em>nir</em>B, and the recombined <em>L. fermentum</em>-NirB with overexpression NirB strain was conducted. The key genes within the dominant metabolism pathways may be involved in stress tolerance to regulate the degrading process. The green fluorescence density of EGFP indicated that NirB activity has a threshold and peaked under 300 mg/L nitrite concentration. NirB overexpressed in <em>L. fermentum</em> RC4 boosted the enzyme activity by 39.6% and the degradation rate by 10.5%, when fermented in 300 mg/L for 40 h, compared to the control group. RNA-seq detected 248 differential genes mainly enriched in carbohydrate, amino acid, and energy metabolism. The <em>ack</em>A gene for pyruvate metabolism and the <em>mtn</em>N gene for cysteine metabolism were up-regulated. NirB regulates these genes to produce acid and improve stress resistance for <em>L. fermentum</em> RC4 to accelerate nitrite degradation.</p></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"8 ","pages":"Article 100749"},"PeriodicalIF":6.3,"publicationDate":"2024-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2665927124000753/pdfft?md5=314ec541efcc539806801ef8d6ab9167&pid=1-s2.0-S2665927124000753-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140644879","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

A critical review of the bioactive ingredients and biological functions of camellia oleifera oil 油茶籽油的生物活性成分和生物功能综述

IF 6.3 2区农林科学

Current Research in Food Science Pub Date : 2024-01-01 DOI: 10.1016/j.crfs.2024.100753

Peiju Qin , Junjun Shen , Jeigen Wei , Yuqi Chen

{"title":"A critical review of the bioactive ingredients and biological functions of camellia oleifera oil","authors":"Peiju Qin , Junjun Shen , Jeigen Wei , Yuqi Chen","doi":"10.1016/j.crfs.2024.100753","DOIUrl":"10.1016/j.crfs.2024.100753","url":null,"abstract":"<div><p><em>Camellia oleifera</em> oil is a pure and natural high-grade oil prevalent in South China. <em>Camellia oleifera</em> oil is known for its richness in unsaturated fatty acids and high nutritional value. There is increasing evidence indicating that a diet rich in unsaturated fatty acids is beneficial to health. Despite the widespread production of <em>Camellia oleifera</em> oil and its bioactive components, reports on its nutritional components are scarce, especially regarding systematic reviews of extraction methods and biological functions. This review systematically summarized the latest research on the bioactive components and biological functions of <em>Camellia oleifera</em> oil reported over the past decade. In addition to unsaturated fatty acids, <em>Camellia oleifera</em> oil contains six main functional components contributing to its antioxidant, antibacterial, anti-inflammatory, antidiabetic, anticancer, neuroprotective, and cardiovascular protective properties. These functional components are vitamin E, saponins, polyphenols, sterols, squalene, and flavonoids. This paper reviewed the biological activity of <em>Camellia oleifera</em> oil and its extraction methods, laying a foundation for further development of its bioactive components.</p></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"8 ","pages":"Article 100753"},"PeriodicalIF":6.3,"publicationDate":"2024-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2665927124000790/pdfft?md5=f0f7d2c951fb6e6e039019d830e94d26&pid=1-s2.0-S2665927124000790-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140778469","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}

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