eFood最新文献

{"title":"Inulin alleviates acute alcoholism in mice by enhancing ethanol metabolism and regulating the intestinal flora","authors":"Zhouya Bai,&nbsp;Honglin Lan,&nbsp;Denglin Luo,&nbsp;Xingguo Li,&nbsp;Yunhui Zhang,&nbsp;Mengyuan Geng,&nbsp;Shaohe Chang","doi":"10.1002/efd2.152","DOIUrl":"https://doi.org/10.1002/efd2.152","url":null,"abstract":"<p>Inulin, a recognized prebiotic with diverse biological activities, has not yet been reported for its potential in treating alcoholism. Therefore, this study investigated the antialcoholic effects of short, long, and phosphorylated long-chain inulin and the possible mechanisms. An acute alcoholic intoxication mice model was established, with the water extract of <i>Hovenia dulcis Thunb</i> serving as a positive control. The different inulins were used for intervention, and the drunkenness of the mice was observed by an animal behavior experiment. The serum liver function indexes (TP, ALB, GLB, ALT, and ALP), as well as the activity of ethanol metabolizing enzymes (ADH and ALDH) in the liver were measured, and the changes in intestinal flora were analyzed. The results showed that short-chain inulin could alleviate acute alcoholism by activating ethanol metabolizing enzyme activity and improving intestinal flora, and it had a potential protective effect on acute alcoholic liver injury in mice.</p>","PeriodicalId":11436,"journal":{"name":"eFood","volume":"5 3","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-05-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/efd2.152","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140844674","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effect of extraction methods on functional properties of plant proteins: A review","authors":"Akshay S. Chandran,&nbsp;Piyush Kashyap,&nbsp;Mamta Thakur","doi":"10.1002/efd2.151","DOIUrl":"https://doi.org/10.1002/efd2.151","url":null,"abstract":"<p>Food proteins should not only provide nutrition but should also have specific functional properties that facilitate processing and enhance product performance. These functional properties refer to the physicochemical characteristics that govern the behavior of proteins in food. In this context, this article delves into the impact of extraction techniques on functional properties of protein, like solubility, emulsifying, foaming, and oil and water holding capacity. Novel extraction methods can boost extraction yield and enhance technological, functional, and nutritional properties of protein. Protein solubility was found to be significantly impacted by the application of novel extraction methods. Studies also concluded that enhancing the solubility of commercial protein isolates may lead to better functional properties. However, excessive use of extraction techniques can result in protein aggregation, which can negatively impact the foaming properties. Exposing hydrophobic groups and enhancing flexibility are the effects of novel treatment on different proteins resulting in an improvement in their functional properties. Similarly alkaline and micellized extraction also enhance the proteins properties. These findings will result in a further enrichment of the research on the functional properties of protein and provide information to help in the development of protein enriched food products.</p>","PeriodicalId":11436,"journal":{"name":"eFood","volume":"5 3","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-05-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/efd2.151","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140844665","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Towards a greener future: Bioactive compounds extraction from shrimp shells using eco-friendly techniques","authors":"Nicky R. Putra,&nbsp;Dwila N. Rizkiyah,&nbsp;Mohd A. Che Yunus,&nbsp;Lailatul Qomariyah","doi":"10.1002/efd2.146","DOIUrl":"https://doi.org/10.1002/efd2.146","url":null,"abstract":"<p>This review explores the impact of green extraction techniques on the utilization of shrimp shell waste, focusing on the extraction of bioactive compounds. The purpose of this research is to assess the effectiveness of eco-friendly extraction methods in maximizing the value of shrimp shell waste while minimizing environmental impact. Through a comprehensive analysis of recent studies, the findings reveal the significant potential of green extraction techniques, such as ultrasound-assisted extraction and enzyme-assisted extraction, in efficiently extracting bioactive compounds from shrimp shells. These techniques not only enhance the extraction yield but also contribute to reducing energy consumption and minimizing the use of hazardous chemicals. The review also discusses the challenges and future directions in green extraction, highlighting the need for interdisciplinary collaboration and technological innovation to further optimize extraction processes. Overall, the adoption of green extraction techniques offers promising opportunities for sustainable shrimp shell waste utilization, with potential applications in various industries such as pharmaceuticals, nutraceuticals, and cosmetics.</p>","PeriodicalId":11436,"journal":{"name":"eFood","volume":"5 3","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-04-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/efd2.146","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140546655","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Discovery of vitexin as a novel α-glucosidase inhibitors in mulberry (Morus alba L.) by untargeted metabolomics combined with molecular docking: A comprehensive study from mechanism to synergy effects","authors":"Zichun Wang,&nbsp;Lu Zhang,&nbsp;Meng Wang,&nbsp;Zhenjiang Ding,&nbsp;Difeng Ren,&nbsp;Shenglin Duan","doi":"10.1002/efd2.144","DOIUrl":"https://doi.org/10.1002/efd2.144","url":null,"abstract":"<p>Mulberry (<i>Morus alba</i> L.) leaf can effectively inhibit the digestion of starchy foods, and α-glucosidase (AG) is its main target. This study employed an untargeted metabolomics approach combined with molecular docking to identify AG inhibitors. Subsequently, inhibition kinetics, fluorescence spectroscopy, and interaction force analysis were utilized to investigate the inhibitory mechanism. Results indicated that vitexin exhibited significant reversible inhibition of AG through competitive inhibition, with an IC₅₀ value of 105.50 ± 1.30 μg/mL. Molecular docking revealed hydrogen bonding as the main interaction force between vitexin and AG, and quenching mechanism analysis showed that they underwent static quenching driven by entropy. The results of the combined experiment showed that 1-deoxynojirimycin (DNJ), a known bioactive component in mulberry, has a synergistic effect of inhibiting AG activity with vitexin. This study elucidates the potential mechanism of vitexin in inhibiting AG activity and provides theoretical evidence for utilizing vitexin-DNJ complexes as functional components of AG inhibitors.</p>","PeriodicalId":11436,"journal":{"name":"eFood","volume":"5 3","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-04-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/efd2.144","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140546753","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Impact of abscisic acid treatment on postharvest storage quality and volatile flavor substances in blueberries","authors":"Huiru Qiao,&nbsp;Weijie Wu,&nbsp;Yiqin Zhang,&nbsp;Qi Kong,&nbsp;Hangjun Chen,&nbsp;Lishu Wang,&nbsp;Xiangjun Fang,&nbsp;Haiyan Gao","doi":"10.1002/efd2.148","DOIUrl":"https://doi.org/10.1002/efd2.148","url":null,"abstract":"<p>To investigate the impact of abscisic acid (ABA) on the postharvest flavor and quality of blueberries, this study employed different concentrations of ABA (400 μM ABA, 600 μM ABA, and 800 μM ABA) to treat the blueberries. The treated blueberries were then stored at 4°C (~80% relative humidity) for 35 day. Subsequently, genes associated with the metabolism of volatile aromatic substances and fatty acids in postharvest blueberries were assessed using real-time PCR. Our results revealed that the treatment of ABA could maintain a high level of nutrient and aromatic substances in blueberries. Particularly, 600 μM ABA caused most significant changes in fatty acid metabolism-related enzyme activities, such as lipoxygenase, hydroperoxide lyase, alcohol dehydrogenase, as well as related gene expressions, like <i>VcLOX2S</i>, <i>VcHPL</i>, <i>VcADH1-1</i>, <i>VcADH1-2</i>, <i>VcADH1-3</i>, and <i>VcADH1-4</i>. In addition, Furthermore, the blueberries treated with 600 μM ABA exhibited a superior quality when compared to the control group. This superior quality included higher levels of total acid, ascorbic acid, total phenol, anthocyanin, soluble sugar contents, and so forth. In conclusion, postharvest ABA treatment decelerated the decrease in volatile aroma substances and effectively maintained the flavor of blueberries.</p>","PeriodicalId":11436,"journal":{"name":"eFood","volume":"5 3","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-04-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/efd2.148","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140546754","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Evaluation of free radical-induced structural changes and their effect on antioxidant and anti-inflammatory activities of UV/H2O2-degraded dextrans","authors":"Biyang Zhu,&nbsp;Liuting Li,&nbsp;Kseniya Hileuskaya,&nbsp;Baojun Xu,&nbsp;Lijun You","doi":"10.1002/efd2.147","DOIUrl":"https://doi.org/10.1002/efd2.147","url":null,"abstract":"<p>Although ultraviolet (UV)/H₂O₂ treatment could effectively improve the bioactivities of polysaccharides, the relationship between free radical-induced structural changes and the bioactivities of products remains unknown. Therefore, this work investigated the changes in the chemical characteristics and chain conformations of degraded dextrans by the UV/H₂O₂ system as well as their antioxidant and anti-inflammatory activities. The apparent degradation efficiencies of dextrans under different UV/H₂O₂ parameters were first investigated. UV/H₂O₂ treatment effectively destroyed the pyranose rings and glycosidic bonds of dextrans and significantly improved their uronic acid and carboxy contents. Furthermore, conformational studies revealed that besides the rapid decrease in the molecular weight, the compact spherical conformation of dextrans was gradually depolymerized into the flexible random coil conformation. Moreover, the significant antioxidant and anti-inflammatory activities of the degraded dextrans were mainly attributed to their more extended random coil chains, increased quantity of reducing groups, and lower molecular sizes. This study contributes to investigating the structure–activity relationship of polysaccharides prepared by free radicals-mediated degradation.</p>","PeriodicalId":11436,"journal":{"name":"eFood","volume":"5 3","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-04-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/efd2.147","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140544503","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Formation mechanism of polycyclic aromatic hydrocarbons in grilled beef and the mitigative effect of flavonoids","authors":"Xiaomei Lv,&nbsp;Haolin Zhang,&nbsp;Qiuyi Lin,&nbsp;Ruiwei Xie,&nbsp;Bing-Huei Chen,&nbsp;Yu-Wen Lai,&nbsp;Hui Teng,&nbsp;Lei Chen,&nbsp;Hui Cao","doi":"10.1002/efd2.143","DOIUrl":"https://doi.org/10.1002/efd2.143","url":null,"abstract":"<p>Polycyclic aromatic hydrocarbons (PAHs) are found in many common foods and increase the risk of cancer in humans. This study systematically screened the components that may be related to the formation of PAHs by an excessive addition of 19 amino acids and glucose in the beef patties. Phenylalanine and glucose exhibited the potential as promoters of PAHs, while lysine, aspartic acid, glutamic acid, valine, and methionine exhibited excellent potential as inhibitors of PAHs. Subsequently, a chemical model containing phenylalanine and glucose was established to confirm their roles as precursors of PAHs. The formation mechanism of PAHs showed that naphthalene was first formed as a basic structure, and then, PAHs with more rings were further formed through substitution, addition reactions, or intramolecular cyclization reactions. The mitigative effects of four flavonoids on total PAH contents were in the order: kaempferol &gt; naringenin (better for individual PAH) &gt; myricetin &gt; quercetin (contradictory), which suggested that the antioxidant ability or radical scavenging capacity of flavonoids may be one of the pathways for PAH inhibition.</p>","PeriodicalId":11436,"journal":{"name":"eFood","volume":"5 2","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-03-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/efd2.143","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140291381","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Akebia fruit: A review on its extraction, phytochemicals, bioactivities and applications","authors":"Yanhui Li,&nbsp;Zongqi Yang,&nbsp;Chengyong Jin,&nbsp;Ye Liu,&nbsp;Yu Zhang,&nbsp;Xin Ma,&nbsp;Wei Song,&nbsp;Rui Cai,&nbsp;Kewei Feng,&nbsp;Wanni Zhao,&nbsp;Yahong Yuan,&nbsp;Tianli Yue,&nbsp;Qinglin Sheng","doi":"10.1002/efd2.142","DOIUrl":"https://doi.org/10.1002/efd2.142","url":null,"abstract":"<p>Akebia fruit is a plant used for both medicinal and edible purposes. In recent years, due to the rich phytochemical composition with bioactive effects, Akebia fruit has attracted increasing attention on its composition analysis, active ingredients identification, and product applications. For example, the protein, sugar, amino acids, and vitamin C content of the pulp is higher than that of ordinary fruit. The seeds are not only processed into edible oil, it is also rich in protein and have the potential to be developed into a new resource with beneficial effects on human health. However, the research on the understanding of Akebia as a plant fruit is relatively lacking. In this review, an overview of Akebia fruit from food perspectives, including extraction methods and phytochemicals, bioactive functions, and various applications, were summarized. Finally, based on the current status and existing challenges, the prospect and future development direction of Akebia fruit were discussed.</p>","PeriodicalId":11436,"journal":{"name":"eFood","volume":"5 2","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-03-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/efd2.142","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140135323","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"The potential of coextraction as an emerging trend in the development of new functional food ingredients","authors":"Somnath Basak,&nbsp;Rekha S. Singhal","doi":"10.1002/efd2.140","DOIUrl":"https://doi.org/10.1002/efd2.140","url":null,"abstract":"<p>The search for new functional ingredients that meet the nutritional and technological requirements from the available resources cost-effectively has been an ongoing activity by both academia and industry. In this respect, coextraction of the ingredients is a promising approach for valorization of food wastes as can be seen from reports that have been emerging since the last decade. The process can be used for the coextraction of all major food ingredients, namely, lipids, proteins, and polysaccharides. The approach being presented in this review is based on using two or more resources to obtain ingredients through a single process. This review looks into some of these possibilities, presents future perspectives, and calls for attention from the scientific community to explore this area of research with high translational capabilities. Coextraction offers an opportunity for valorization of wastes with energy conservation and minimizing solvent usage, wherein the bioactives present therein can be coextracted with a major food ingredient and used in the formulations, while using the principles of circular economy. Apart from the processing advantage it provides, coextraction from different sources has been reported to positively influence the structural, nutritional, and functional properties of food ingredients.</p>","PeriodicalId":11436,"journal":{"name":"eFood","volume":"5 2","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-03-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/efd2.140","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140135322","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"The nutritional impact on CAR therapy","authors":"Athena Dong,&nbsp;Yi-Wen Huang,&nbsp;Zihao Zong,&nbsp;Shangyue Xiao,&nbsp;Weijie Wu,&nbsp;Haiyan Gao,&nbsp;Jianhua Yu,&nbsp;Li-Shu Wang","doi":"10.1002/efd2.136","DOIUrl":"https://doi.org/10.1002/efd2.136","url":null,"abstract":"&lt;p&gt;Typically, the immune system continuously eliminates cancer cells. However, some cancer cells can accumulate specific mutations that enable them to evade these natural defense mechanisms (Maude et al., &lt;span&gt;2015&lt;/span&gt;). Cancer immunotherapies have the goal of enhancing the patient's immune system to effectively eliminate cancer cells (Albinger et al., &lt;span&gt;2021&lt;/span&gt;). One approach involves genetic modification of immune cells, particularly T cells and natural killer (NK) cells, to introduce chimeric antigen receptors (CARs). The expression of CARs on T or NK cells enables them to selectively target and destroy cancer cells by recognizing tumor-associated antigens.&lt;/p&gt;&lt;p&gt;CAR-T cells have shown promise in eradicating cancer cells when treating hematological diseases (Albinger et al., &lt;span&gt;2021&lt;/span&gt;; Khanmohammadi &amp; Rezaei, &lt;span&gt;2023&lt;/span&gt;). However, limitations and side effects associated with CAR-T cell therapy, such as graft-versus-host disease, neurotoxicity, and cytokine release syndrome, have motivated researchers to explore safer alternative cells like NK cells. Theoretically, CAR-NK cells exhibit a more favorable toxicity profile compared to CAR-T cells, especially in averting adverse effects such as cytokine release syndrome.&lt;/p&gt;&lt;p&gt;In the inaugural human clinical trial utilizing CAR-NK therapy to treat CD19-positive lymphoid tumors, 73% of the 11 treated patients exhibited a positive response (Liu et al., &lt;span&gt;2020&lt;/span&gt;). Among these patients, seven (four with lymphoma and three with CLL) achieved complete remission, while one experienced remission of the Richter's transformation component but retained persistent CLL. Notably, these responses manifested rapidly, within 30 days following cell infusion. The administered CAR-NK cells underwent expansion and persisted at lower levels for a minimum of 12 months. While there were no significant adverse effects leading to intensive care unit admission, there were instances of grade 3 and 4 abnormalities observed from the time of CAR-NK cell infusion until day 40. However, it remains unclear whether these abnormalities stemmed from the original disease or the therapy. Another pioneering human study revealed that CAR-NK cells induced no significant harmful effects in three patients with relapsed and refractory acute myeloid leukemia (Tang et al., &lt;span&gt;2018&lt;/span&gt;). Additionally, CAR-NK cells can be manufactured at a significantly reduced cost compared to CAR-T cells, which suggests that, after optimization, they could become widely accessible for the treatment of other cancers.&lt;/p&gt;&lt;p&gt;Limited research has delved into the impact of nutrition on CAR-T therapy results. A poster abstract from the European Society for Blood and Marrow Transplantation revealed that 60% of CAR-T patients experienced a weight loss of ≥5%, with 20% enduring a ≥ 10% weight reduction over the course of 4−6 months before and during admission (Ahern et al., &lt;span&gt;2020&lt;/span&gt;). This notably high incidence of m","PeriodicalId":11436,"journal":{"name":"eFood","volume":"5 2","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-02-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/efd2.136","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139976331","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}