Food Hydrocolloids for Health最新文献

Secretion of inflammatory mediators by human intestinal epithelial cells incubated with gastric digesta of emulsion gels containing capsaicinoids: Implication on gastric irritation

IF 4.6

Food Hydrocolloids for Health Pub Date : 2025-03-31 DOI: 10.1016/j.fhfh.2025.100212

Nan Luo , Frances M. Wolber , Harjinder Singh , Aiqian Ye

{"title":"Secretion of inflammatory mediators by human intestinal epithelial cells incubated with gastric digesta of emulsion gels containing capsaicinoids: Implication on gastric irritation","authors":"Nan Luo , Frances M. Wolber , Harjinder Singh , Aiqian Ye","doi":"10.1016/j.fhfh.2025.100212","DOIUrl":"10.1016/j.fhfh.2025.100212","url":null,"abstract":"<div><div>An <em>in vitro</em> method was developed to test gastric irritation by quantifying the secretion of interleukin-8 (IL-8) by human intestinal epithelial cells Caco-2 after incubation with gastric digesta of emulsion gels containing capsaicinoids (CAP) obtained from simulated dynamic gastric digestion. The emulsion gel structure was modified using different emulsifiers: whey proteins versus Tween 80. Results indicate that both the CAP and Tween 80 molecules were proinflammatory to Caco-2 cells and stimulated cells to produce IL-8. Gastric digesta from CAP-loaded Tween 80 emulsion gel stimulated significantly more IL-8 production than CAP-loaded whey protein emulsion gel, possibly because of the presence of Tween 80 and also, because more CAP molecules were released from Tween 80 emulsion gel during gastric digestion. Tween 80 emulsion gel had a loose structure; it was easily broken down into smaller pieces and had large amounts of oil droplet liberation from the protein matrix, which would promote the release of CAP molecules, leading to higher IL-8 production. On the other hand, whey-protein-coated oil droplets had strong connections with surrounding protein matrix and were well protected during gastric digestion; the release of CAP molecules was much less. This study suggests that by modifying the structure of the foods, the gastric digestion behaviour can be modified, which would affect the release behaviour of CAP molecules and influence gastric irritation / inflammation.</div></div>","PeriodicalId":12385,"journal":{"name":"Food Hydrocolloids for Health","volume":"7 ","pages":"Article 100212"},"PeriodicalIF":4.6,"publicationDate":"2025-03-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143767743","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}

引用次数: 0

Sustainable mealworm tofu as a dietary strategy to prevent muscle atrophy induced by dexamethasone in cellular and animal models

IF 4.6

Food Hydrocolloids for Health Pub Date : 2025-03-21 DOI: 10.1016/j.fhfh.2025.100211

Eunyoung Oh , Min Hee Kim , Woo-Jae Park , Yookyung Kim

{"title":"Sustainable mealworm tofu as a dietary strategy to prevent muscle atrophy induced by dexamethasone in cellular and animal models","authors":"Eunyoung Oh , Min Hee Kim , Woo-Jae Park , Yookyung Kim","doi":"10.1016/j.fhfh.2025.100211","DOIUrl":"10.1016/j.fhfh.2025.100211","url":null,"abstract":"<div><div>This study aims to evaluate the inhibitory effects of mealworm (<em>Tenebrio molitor</em> larva) tofu on dexamethasone (DEX)-induced muscle atrophy. Tofu was prepared using mealworm powder (SM), protein isolate (SMPI), and hydrolysate (SMPH), and compared with soybean-only tofu (S). The effects of these tofu ethanolic extracts were assessed <em>in vitro</em> using C2C12 cells and <em>in vivo</em> using C57BL/6 N mice fed a diet containing 15 % tofu under DEX-induced muscle atrophy conditions. Treatment with SM and SMPH significantly increased the myotube diameter and decreased the expression levels of muscle degradation-related mRNA genes and proteins in C2C12 cells. In animal model, SM and SMPH improved grip strength (0.036 and 0.043 N/g body weight, respectively) and enlarged cross-sectional area (1350 and 1270 μm<sup>2</sup>, respectively) compared to the DEX-treated group on a normal diet (DEX CON: 0.031 N/g body weight and 1140 μm<sup>2</sup>, respectively). SM and SMPH reduced levels of creatine phosphokinase (428 and 440 IU/L, respectively) and myoglobin (5.31 and 5.12 ng/mL, respectively) compared with those of DEX CON (821 IU/L and 8.37 ng/mL, respectively). Moreover, SM and SMPH suppressed mRNA and protein expression related to muscle degradation. These findings suggest that mealworms, particularly in the intact (SM) and protein hydrolysate (SMPH) forms, have considerable potential as alternative protein sources to replace soybeans in the diet, thereby preventing muscle atrophy and reducing protein breakdown.</div></div>","PeriodicalId":12385,"journal":{"name":"Food Hydrocolloids for Health","volume":"7 ","pages":"Article 100211"},"PeriodicalIF":4.6,"publicationDate":"2025-03-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143704231","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}

引用次数: 0

Use of sodium alginate for improving the quality of high-fiber pasta supplemented with sim pomace

IF 4.6

Food Hydrocolloids for Health Pub Date : 2025-03-14 DOI: 10.1016/j.fhfh.2025.100210

Dien Quang Long , The An Pham , Nu Minh Nguyet Ton , Thi Thu Tra Tran , Van Viet Man Le

{"title":"Use of sodium alginate for improving the quality of high-fiber pasta supplemented with sim pomace","authors":"Dien Quang Long , The An Pham , Nu Minh Nguyet Ton , Thi Thu Tra Tran , Van Viet Man Le","doi":"10.1016/j.fhfh.2025.100210","DOIUrl":"10.1016/j.fhfh.2025.100210","url":null,"abstract":"<div><div>Although sodium alginate (SA) has been used to improve pasta quality, its use in high-fiber pasta (HFP) has not been examined. Sim pomace powder (SPP), on the other hand, enhances dietary fiber and antioxidant levels in pasta formulations but reduces the textural, cooking, and sensory qualities of the product. To address these challenges, this study investigated the effects of SA (0–3 % of blend weight) on the physical properties of dough as well as textural and cooking qualities, predicted glycemic index (pGI), protein digestibility, and sensory acceptance of HFP enriched with SPP. The use of SA enhanced the water absorption, viscosity, gelatinization temperature, stickiness and stability of dough with increased fiber level. Augmentation in the breaking strength and distance of dried pasta was also observed. In contrast, a reduction in adhesiveness, hardness and chewiness of the cooked pasta was observed except for an increment in springiness. The cooking loss decreased while swelling capacity was enhanced. Compared to HFP without SA, the tensile strength and elongation rate of the counterpart with 0.75 % SA increased by 1.2 and 2.8 times, respectively; however, further increasing SA concentration to 3 % decreased these values. High SA content lowered the protein digestibility of HFP. Notably, the pGI of pasta with 3 % SA decreased by 1.1 times compared to that of HFP without SA. The sensory quality of HFP improved when the SA ratio ranged between 0.75 and 1.5 %. Overall, SA is considered a promising hydrocolloid for enhancing health benefits and the textural, cooking, and sensory qualities of HFP.</div></div>","PeriodicalId":12385,"journal":{"name":"Food Hydrocolloids for Health","volume":"7 ","pages":"Article 100210"},"PeriodicalIF":4.6,"publicationDate":"2025-03-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143679258","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}

引用次数: 0

Phycocolloids from Sargassum microcystum: Immunomodulatory and antioxidant activities of alginic acid and fucoidan

IF 4.6

Food Hydrocolloids for Health Pub Date : 2025-03-10 DOI: 10.1016/j.fhfh.2025.100209

Sakthivel Muthu , Ammar B. Altemimi , Mythileeswari Lakshmikanthan , Kathiravan Krishnan , Qausar Hamed ALKaisy , Farhang Hameed Awlqadr , Mohammad Ali Hesarinejad

{"title":"Phycocolloids from Sargassum microcystum: Immunomodulatory and antioxidant activities of alginic acid and fucoidan","authors":"Sakthivel Muthu , Ammar B. Altemimi , Mythileeswari Lakshmikanthan , Kathiravan Krishnan , Qausar Hamed ALKaisy , Farhang Hameed Awlqadr , Mohammad Ali Hesarinejad","doi":"10.1016/j.fhfh.2025.100209","DOIUrl":"10.1016/j.fhfh.2025.100209","url":null,"abstract":"<div><div>This study focused on isolating and characterizing phycocolloids, particularly alginic acid and fucoidan, from the brown seaweed <em>Sargassum microcystum</em>. Sequential extraction using acetone, chloroform, and methanol yielded various fractions (AIP, ASP, ASPF1, ASPF2, ASPF3). Comprehensive analyses via HPLC, HRGPC, FTIR, and ¹H NMR identified distinct compositions of mannuronic acid, guluronic acid, total sugars, uronic acids, and sulfates across the fractions. Further fractionation of ASP through Q-Sepharose and Sephadex G-100 chromatography revealed homogeneous polymers with molecular weights of 55, 40, and 25 kDa for ASPF1, ASPF2, and ASPF3, respectively. Spectroscopic analyses confirmed AIP as alginic acid, while ASPF2 and ASPF3 were identified as fucoidan. Immunomodulatory assays showed significant IL-10 induction by ASPF3 and concentration-dependent IFN-γ production by ASPF2 and ASPF3 in PBMCs. Additionally, ASPF2 and ASPF3 stimulated NO production in RAW 264.7 cells, with ASPF3 showing the highest induction. ASPF3 demonstrated the highest antioxidant activity in DPPH, FRAP, HRS, and RP assays, achieving dose-dependent scavenging efficiencies of 73.6 %, 62.6 %, 60.4 %, and 52.4 % at 100 µg/mL. Cell viability assays confirmed the biocompatibility of these phycocolloids. Overall, this study highlights the immunomodulatory, antioxidant, and biocompatible properties of phycocolloids from <em>S. microcystum</em>, suggesting their potential for diverse industrial applications.</div></div>","PeriodicalId":12385,"journal":{"name":"Food Hydrocolloids for Health","volume":"7 ","pages":"Article 100209"},"PeriodicalIF":4.6,"publicationDate":"2025-03-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143628832","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}

引用次数: 0

A comparative pharmacokinetic assessment of an innovative bioavailable Hydro-Oleo β-alanine complex with conventional β-alanine: A randomized double-blind, single dose, three-treatment, three-way crossover oral bioavailability study in healthy aged-human adults under fasting conditions

IF 4.6

Food Hydrocolloids for Health Pub Date : 2025-03-05 DOI: 10.1016/j.fhfh.2025.100208

Sreeraj Gopi , Augustine Amalraj , Di Tan , Guru Ramanathan

{"title":"A comparative pharmacokinetic assessment of an innovative bioavailable Hydro-Oleo β-alanine complex with conventional β-alanine: A randomized double-blind, single dose, three-treatment, three-way crossover oral bioavailability study in healthy aged-human adults under fasting conditions","authors":"Sreeraj Gopi , Augustine Amalraj , Di Tan , Guru Ramanathan","doi":"10.1016/j.fhfh.2025.100208","DOIUrl":"10.1016/j.fhfh.2025.100208","url":null,"abstract":"<div><div>High oral doses of β-alanine are often associated with uncomfortable symptoms of paresthesia, discouraging adherence to supplementation. This study aimed to evaluate the bioavailability, pharmacokinetics, and tolerability of a 400 mg Hydro-Oleo encapsulated β-alanine complex specifically designed to reduce paresthesia. A randomized, double-blind, single-dose, three-treatment, three-way crossover oral bioavailability study was conducted in healthy older adults under fasting conditions. The study compared the β-alanine complex with low (400 mg) and high (1200 mg) doses of conventional β-alanine. The β-alanine complex (400 mg) achieved a nearly 4.5-fold and 1.3-fold increase in circulating concentrations compared to 400 mg and 1200 mg of conventional β-alanine, respectively. Importantly, no adverse effects, including paresthesia, were observed despite the higher plasma concentrations. The Hydro-Oleo technology facilitated the controlled release of β-alanine, ensuring enhanced bioavailability and tolerability. This innovative β-alanine complex demonstrates a safe, effective, and sensory-friendly approach to improving β-alanine absorption, particularly for older adults aiming to maintain good health.</div></div>","PeriodicalId":12385,"journal":{"name":"Food Hydrocolloids for Health","volume":"7 ","pages":"Article 100208"},"PeriodicalIF":4.6,"publicationDate":"2025-03-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143628831","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}

引用次数: 0

Preparation of edible oleogels via encapsulation of high-oleic palm oil using spray drying: Structural characterization and their application as fat substitutes in ice cream

IF 4.6

Food Hydrocolloids for Health Pub Date : 2025-03-02 DOI: 10.1016/j.fhfh.2025.100207

Miguel Caldas-Abril , Katherine Bauer-Estrada , Mateo Gallardo-Salas , Valentina Bonilla-Bravo , Sara Pacheco-Pappenheim , Maria Ximena Quintanilla-Carvajal

{"title":"Preparation of edible oleogels via encapsulation of high-oleic palm oil using spray drying: Structural characterization and their application as fat substitutes in ice cream","authors":"Miguel Caldas-Abril , Katherine Bauer-Estrada , Mateo Gallardo-Salas , Valentina Bonilla-Bravo , Sara Pacheco-Pappenheim , Maria Ximena Quintanilla-Carvajal","doi":"10.1016/j.fhfh.2025.100207","DOIUrl":"10.1016/j.fhfh.2025.100207","url":null,"abstract":"<div><div>The necessity of fats in the human diet for essential fatty acids, energy provision, and nutrient absorption is well recognized, yet traditional sources often come with health concerns. Recent dietary guidelines emphasize replacing harmful fatty acids with healthier alternatives, primarily poly and mono-unsaturated fatty acids. However, such reformulations often compromise product quality and consumer acceptance. To address this challenge, oleogelation emerges as a promising strategy, offering structurally sound alternatives derived from vegetable liquid oils. This paper explores the utilization of emulsion-templated oleogels, particularly focusing on high-oleic palm oil (HOPO), as a fat replacer in ice cream formulation. A spray-dried high-oleic palm powder serves as the precursor for oleogelation, aiming to enrich the final product with desirable unsaturated fatty acids such as vaccenic, oleic, and linoleic acids. The study investigated the impact of spray-drying process parameters and ice cream storage time on the physical properties of reconstituted oleogels and the textural attributes of ice cream.</div><div>Additionally, the <em>in vitro</em> simulated digestion and bioaccessibility of the optimal HOPO oleogel were examined. Results showed that HOPO oleogel-based ice cream had comparable textural, structural, rheological, thermal and physical properties in comparison to the traditional formula, while delivering to the intestine ∼90 % of unsaturated fatty acids present in HOPO. Moreover, low water content and particle size were crucial for obtaining high quality palatable ice creams.</div></div>","PeriodicalId":12385,"journal":{"name":"Food Hydrocolloids for Health","volume":"7 ","pages":"Article 100207"},"PeriodicalIF":4.6,"publicationDate":"2025-03-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143679151","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}

引用次数: 0

Effect of simultaneous use of fibers on the quality attributes of sponge cake by mixture design approach

IF 4.6

Food Hydrocolloids for Health Pub Date : 2025-02-25 DOI: 10.1016/j.fhfh.2025.100203

Pooneh Moradi , Mohammad Hojjatoleslamy , Seyedeh Fatemeh Ahmadi

{"title":"Effect of simultaneous use of fibers on the quality attributes of sponge cake by mixture design approach","authors":"Pooneh Moradi , Mohammad Hojjatoleslamy , Seyedeh Fatemeh Ahmadi","doi":"10.1016/j.fhfh.2025.100203","DOIUrl":"10.1016/j.fhfh.2025.100203","url":null,"abstract":"<div><div>Dietary fibers are biopolymers whose presence in the diet can cause health effects; however, the fiber content in the diet is generally lower than what is recommended. The increase in the dietary fiber content can compensate for the lack of fiber in the diet. This, however, can be difficult since increasing the fiber can have adverse effects on the product's acceptability. The main purpose of this study was to simultaneously add the fibers of apple, sugar beet and potato to the sponge cake formula and to determine the chemical, physical and sensory properties of the resulting product. Accordingly, the fibers were replaced by flour in the cake formula with a certain content. Increasing the content of sugar beet fiber raised the volume and texture hardness of cake, while it decreased the density; on the other hand, increasing the fiber of potato reduced the texture hardness. The highest fiber content of apple and potato in the product resulted in the increase of density; moreover, cakes containing fiber had acceptable sensory properties. Finally, based on the results of overall acceptability, which was the average of sensory properties, it was concluded that the addition of high contents of apple fiber to the cake formula significantly reduced the overall acceptability; however, in samples containing high contents of sugar beet fiber, the overall acceptability was higher.</div></div>","PeriodicalId":12385,"journal":{"name":"Food Hydrocolloids for Health","volume":"7 ","pages":"Article 100203"},"PeriodicalIF":4.6,"publicationDate":"2025-02-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143526937","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}

引用次数: 0

Investigating the impact of sodium alginate and xanthan hydrocolloids on the rheological Doogh properties (Iranian dairy drink)

IF 4.6

Food Hydrocolloids for Health Pub Date : 2025-02-21 DOI: 10.1016/j.fhfh.2025.100206

Samin Rafi Azari , Mohammad Hojjatoleslamy , Zeinab E. Mousavi , Hossein Kiani , Sayed Mohammad Ali Jalali

{"title":"Investigating the impact of sodium alginate and xanthan hydrocolloids on the rheological Doogh properties (Iranian dairy drink)","authors":"Samin Rafi Azari , Mohammad Hojjatoleslamy , Zeinab E. Mousavi , Hossein Kiani , Sayed Mohammad Ali Jalali","doi":"10.1016/j.fhfh.2025.100206","DOIUrl":"10.1016/j.fhfh.2025.100206","url":null,"abstract":"<div><h3>Background</h3><div>Doogh is a traditional Iranian fermented dairy drink that has gained popularity as a low-calorie alternative to soft drinks. The incorporation of hydrocolloids like sodium alginate and xanthan gum may enhance its rheological properties and stability.</div></div><div><h3>Objective</h3><div>This study aims to evaluate the effects of sodium alginate and xanthan gum at varying concentrations (0 %, 0.04 %, 0.07 %, and 0.1 %) on the rheological characteristics of Doogh.</div></div><div><h3>Methods</h3><div>Doogh was prepared by diluting yogurt with water and adding double-crystallized salt, followed by the incorporation of hydrocolloids. Rheological properties were assessed using steady flow and dynamic tests over a 42-day storage period at 48 °C. Key parameters such as apparent viscosity, flow behavior index, and yield stress were measured.</div></div><div><h3>Results</h3><div>The addition of hydrocolloids significantly altered the rheological behavior of Doogh, shifting it from Newtonian to pseudoplastic. The highest apparent viscosity (490.18 Pa·s) was recorded in the 0.1 % hydrocolloid sample, while the control (0 %) exhibited the lowest viscosity (270.38 Pa·s). The flow index (n) values were consistently below 1, indicating non-Newtonian behavior, with the 0.1 % sample demonstrating the strongest shear-thinning effect (n = 0.510). Yield stress increased with hydrocolloid concentration, reaching 2013.608 Pa in the 0.1 % sample compared to 743.135 Pa in the control.</div></div><div><h3>Conclusions</h3><div>The incorporation of sodium alginate and xanthan gum effectively enhances the stability and viscosity of Doogh without adversely affecting its rheological behavior during storage. These findings suggest that hydrocolloids can be beneficial in improving the quality of Doogh as a functional beverage.</div></div>","PeriodicalId":12385,"journal":{"name":"Food Hydrocolloids for Health","volume":"7 ","pages":"Article 100206"},"PeriodicalIF":4.6,"publicationDate":"2025-02-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143519574","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}

引用次数: 0

Optimization and characterization of Kappaphycus alvarezii and κ-carrageenan hydrolysates with potential biomedical applications

IF 4.6

Food Hydrocolloids for Health Pub Date : 2025-02-14 DOI: 10.1016/j.fhfh.2025.100205

Ika Yustisia , Marhaen Hardjo , Hasri , Wa Ode Naafi Sari , Kasmiati

{"title":"Optimization and characterization of Kappaphycus alvarezii and κ-carrageenan hydrolysates with potential biomedical applications","authors":"Ika Yustisia , Marhaen Hardjo , Hasri , Wa Ode Naafi Sari , Kasmiati","doi":"10.1016/j.fhfh.2025.100205","DOIUrl":"10.1016/j.fhfh.2025.100205","url":null,"abstract":"<div><div><em>Kappaphycus alvarezii</em>, a widely cultivated red macroalga, is primarily known as a source of κ-carrageenan (κC), a polysaccharide with potential health benefits. This study optimized the hydrolysis process of K<em>. alvarezii</em> and κC using weak acetic acid under varying conditions of concentration, temperature, and duration. The resulting hydrolysates were characterized and evaluated for their biological activities, including antioxidant properties, α-amylase inhibition, oral sucrose tolerance, cytotoxicity, glucose uptake, and apoptosis gene expression in MCF7 and WiDr cancer cell lines. The optimized conditions—2 M acetic acid at 110 °C for 90 mins—yielded the highest reducing sugar content (31.87 g/L for K<em>. alvarezii</em> and 39.73 g/L for κC). The hydrolysates showed antioxidant activity (IC50: 2.58 mg/mL for K<em>. alvarezii</em> and 4.92 mg/mL for κC), significant α-amylase inhibition, and slightly to moderate toxicity in rats, inducing apoptosis in cancer cells through increased expression of BAX and Caspase 3. <em>In vivo</em> tests further demonstrated the potential of these hydrolysates to modulate blood glucose levels. These findings suggest that K<em>. alvarezii</em> and κC hydrolysates have promising therapeutic applications in antioxidant activity, enzyme inhibition, and cancer treatment, warranting further investigation.</div></div>","PeriodicalId":12385,"journal":{"name":"Food Hydrocolloids for Health","volume":"7 ","pages":"Article 100205"},"PeriodicalIF":4.6,"publicationDate":"2025-02-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143437347","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}

引用次数: 0

Growth profile of Bacteroidetes strains under low molecular weight alginate fractions produced by non-thermal processing techniques

IF 4.6

Food Hydrocolloids for Health Pub Date : 2025-02-05 DOI: 10.1016/j.fhfh.2025.100204

Pedro Rivero-Ramos , Pedro J. Fernandez-Julia , Dolores Rodrigo , María Benlloch-Tinoco , Jose Munoz-Munoz

{"title":"Growth profile of Bacteroidetes strains under low molecular weight alginate fractions produced by non-thermal processing techniques","authors":"Pedro Rivero-Ramos , Pedro J. Fernandez-Julia , Dolores Rodrigo , María Benlloch-Tinoco , Jose Munoz-Munoz","doi":"10.1016/j.fhfh.2025.100204","DOIUrl":"10.1016/j.fhfh.2025.100204","url":null,"abstract":"<div><div>Alginate is a dietary polysaccharide that is known to support the growth of particular gut-associated bacteria, including members of the <em>Bacteroides</em> genus. However, there is limited understanding of how key physicochemical characteristics of partially depolymerised alginate fractions affect the growth of various Bacteroidetes strains. In this study, the growth profile of <em>Bacteroides thetaiotaomicron</em> VPI-5482, <em>Bacteroides cellulosilyticus</em> WH2 and <em>Dysgonomonas mossii</em> DSMZ22836 on alginate fractions (M<sub>w</sub> = 17–58 kDa) with different mannuronic and guluronic ratios (M/G ratio = 0.27–1.14) depolymerised by high hydrostatic pressures (HHP), pulsed electric fields (PEF) and H<sub>2</sub>O<sub>2</sub>-based treatments was screened. The tested strains were able to grow in the HHP, PEF and H<sub>2</sub>O<sub>2</sub> treated samples. Growth of <em>Bacteroides</em> sp. was significantly affected by the physicochemical properties of the alginate substrates. The lower the M<sub>w</sub> of the samples the faster the growth for the three strains investigated (<em>p</em> < 0.05, <em>r</em> = −0.7757). Higher M/G ratios significantly enhanced the growth of <em>B. thetaiotaomicron</em> VPI-5482 (<em>p</em> < 0.05, <em>r</em> = 0.9685). Finally, <em>D. mossii</em> DSMZ22836 was found to employ three enzymes (Aly, GH88, GH92) to degrade the low M<sub>w</sub> alginate fractions. This study advances the understanding of strain-specific interactions of three glycan degraders in the presence of various low M<sub>w</sub> alginate fractions.</div></div>","PeriodicalId":12385,"journal":{"name":"Food Hydrocolloids for Health","volume":"7 ","pages":"Article 100204"},"PeriodicalIF":4.6,"publicationDate":"2025-02-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143378994","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}

引用次数: 0