Foods最新文献 - Book学术

Enhancement of Mechanical Properties of Zein-Based Nanofibers by Incorporation of Millet Gliadin 通过加入小米胶蛋白提高玉米蛋白纳米纤维的机械性能

IF 5.2 2区农林科学

Foods Pub Date : 2024-09-13 DOI: 10.3390/foods13182900

Shumin Wang, Pengjie Wang, Siyuan Liu, Ran Wang, Yixuan Li, Xiaoyu Wang, Fazheng Ren, Jie Luo, Bing Fang

{"title":"Enhancement of Mechanical Properties of Zein-Based Nanofibers by Incorporation of Millet Gliadin","authors":"Shumin Wang, Pengjie Wang, Siyuan Liu, Ran Wang, Yixuan Li, Xiaoyu Wang, Fazheng Ren, Jie Luo, Bing Fang","doi":"10.3390/foods13182900","DOIUrl":"https://doi.org/10.3390/foods13182900","url":null,"abstract":"In this work, a novel reinforcing filler, millet gliadin (MG), was used for the improvement of the mechanical properties of zein nanofibers. The structural and physicochemical properties of MG were compared with those of zein, and the influence of MG on the morphology, physical properties, and molecular structure of zein nanofibers was investigated. The results indicated that MG has an obviously smaller weight-average molecular weight (7623) in comparison to zein (13,330). Transmission electron microscopy showed that zein molecules more easily form aggregates with larger diameters than MG molecules in acetic acid. At a concentration of 30% (w/v), MG exhibited a significantly higher viscosity (0.66 ± 0.03 Pa·s) than zein (0.32 ± 0.01 Pa·s), indicating the stronger interactions of MG molecules. With the incorporation of MG, the tensile strength was significantly increased to 49.32 MPa (ZM-1/2), which is 2.08 times and 4.45 times higher than that of pure zein nanofibers (ZM-1/0) and MG nanofibers (ZM-0/1-1), respectively. Moreover, zein/MG composite nanofibers exhibited improved water stability. Fourier transform infrared spectra showed evidence of the hydrogen bonding interaction between zein and MG. Therefore, MG is a good candidate for use as a natural reinforcing filler in electrospun nanofibers made of biopolymers.","PeriodicalId":12386,"journal":{"name":"Foods","volume":null,"pages":null},"PeriodicalIF":5.2,"publicationDate":"2024-09-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142184343","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Properties of Skin Collagen from Southern Catfish (Silurus meridionalis) Fed with Raw and Cooked Food 南方鲶鱼（Silurus meridionalis）生食和熟食皮肤胶原蛋白的特性

IF 5.2 2区农林科学

Foods Pub Date : 2024-09-13 DOI: 10.3390/foods13182901

Qi Zhang, Shufang Hou, Yanmei Liu, Jia Du, Yongkang Jia, Qiushi Yang, Tingting Xu, Yasuaki Takagi, Dapeng Li, Xi Zhang

{"title":"Properties of Skin Collagen from Southern Catfish (Silurus meridionalis) Fed with Raw and Cooked Food","authors":"Qi Zhang, Shufang Hou, Yanmei Liu, Jia Du, Yongkang Jia, Qiushi Yang, Tingting Xu, Yasuaki Takagi, Dapeng Li, Xi Zhang","doi":"10.3390/foods13182901","DOIUrl":"https://doi.org/10.3390/foods13182901","url":null,"abstract":"The southern catfish (Silurus meridionalis) is an economically important carnivorous freshwater fish in China. In this study, we compared the properties of skin collagen from southern catfish fed with raw food (RF) and cooked food (CF). The skin collagen yield in the RF group (8.66 ± 0.11%) was significantly higher than that of the CF group (8.00 ± 0.27%). SDS-PAGE, circular dichroism spectroscopy, and FTIR analyses revealed that the collagen extracted from southern catfish skin in both groups was type I collagen, with a unique triple helix structure and high purity. The thermal denaturation temperature of collagen in the RF group (35.20 ± 0.11 °C) was significantly higher than that of the CF group (34.51 ± 0.25 °C). The DPPH free radical scavenging rates were 68.30 ± 2.41% in the RF collagen and 61.78 ± 3.91% in the CF collagen, which was higher than that found in most fish collagen. Both the RF and CF groups had high ability to form fibrils in vitro. Under the same conditions, the CF group exhibited faster fibril formation and a thicker fibril diameter (p < 0.05). In addition, the RF group exhibited significantly higher expression of col1a1 compared to the CF group. These results indicated that feeding southern catfish raw food contributed to collagen production, and the collagen from these fish may have potential in biomaterial applications.","PeriodicalId":12386,"journal":{"name":"Foods","volume":null,"pages":null},"PeriodicalIF":5.2,"publicationDate":"2024-09-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142184345","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Recent Development in Detection and Control of Psychrotrophic Bacteria in Dairy Production: Ensuring Milk Quality 乳制品生产中精神营养细菌检测与控制的最新进展：确保牛奶质量

IF 5.2 2区农林科学

Foods Pub Date : 2024-09-13 DOI: 10.3390/foods13182908

Kidane Yalew, Xiaoyang Pang, Shixin Huang, Shuwen Zhang, Xianchao Yang, Ning Xie, Yunna Wang, Jiaping Lv, Xu Li

{"title":"Recent Development in Detection and Control of Psychrotrophic Bacteria in Dairy Production: Ensuring Milk Quality","authors":"Kidane Yalew, Xiaoyang Pang, Shixin Huang, Shuwen Zhang, Xianchao Yang, Ning Xie, Yunna Wang, Jiaping Lv, Xu Li","doi":"10.3390/foods13182908","DOIUrl":"https://doi.org/10.3390/foods13182908","url":null,"abstract":"Milk is an ideal environment for the growth of microorganisms, especially psychrotrophic bacteria, which can survive under cold conditions and produce heat-resistant enzymes. Psychrotrophic bacteria create the great problem of spoiling milk quality and safety. Several ways that milk might get contaminated by psychrotrophic bacteria include animal health, cowshed hygiene, water quality, feeding strategy, as well as milk collection, processing, etc. Maintaining the quality of raw milk is critically essential in dairy processing, and the dairy sector is still affected by the premature milk deterioration of market-processed products. This review focused on the recent detection and control strategies of psychrotrophic bacteria and emphasizes the significance of advanced sensing methods for early detection. It highlights the ongoing challenges in the dairy industry caused by these microorganisms and discusses future perspectives in enhancing milk quality through innovative rapid detection methods and stringent processing controls. This review advocates for a shift towards more sophisticated on-farm detection technologies and improved control practices to prevent spoilage and economic losses in the dairy sector.","PeriodicalId":12386,"journal":{"name":"Foods","volume":null,"pages":null},"PeriodicalIF":5.2,"publicationDate":"2024-09-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142184350","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Volatile Organic Compounds Produced by Bacillus sp. Strain R2 Inhibit Aspergillus flavus Growth In Vitro and in Unhulled Rice R2 菌株产生的挥发性有机化合物可抑制黄曲霉菌在体外和未脱壳水稻中的生长

IF 5.2 2区农林科学

Foods Pub Date : 2024-09-13 DOI: 10.3390/foods13182898

Qingyun Wang, Kaige Zhang, Lu Yu, Qinlu Lin, Wenhua Zhou

{"title":"Volatile Organic Compounds Produced by Bacillus sp. Strain R2 Inhibit Aspergillus flavus Growth In Vitro and in Unhulled Rice","authors":"Qingyun Wang, Kaige Zhang, Lu Yu, Qinlu Lin, Wenhua Zhou","doi":"10.3390/foods13182898","DOIUrl":"https://doi.org/10.3390/foods13182898","url":null,"abstract":"Volatile organic compounds (VOCs) produced by Bacillus species exhibit biocontrol activity against fungal pathogens of fruits and vegetables. However, research on the effect of VOCs on Aspergillus flavus in stored grains is limited. This study aimed to investigate the effects of VOCs extracted from the strain R2, which was isolated from unhulled rice and identified as Bacillus paramycoides on A. flavus in vitro and unhulled rice. R2 VOCs effectively inhibited conidial germination and the hyphal growth of A. flavus in vitro. Moreover, R2 VOCs reduced the fungal population, aflatoxin B1 (AFB1) levels, and free fatty acid (FFA) value by 90.8%, 67%, and 38.7%, respectively, in unhulled rice. Eighteen R2 VOCs were identified using headspace solid-phase micro-extraction gas chromatography–mass spectrometry, and the individual activity of the VOCs against A. flavus was tested in vitro. Benzaldehyde (Ben) and 3,7-dimethyl-1-octanol (Dmo) showed strong inhibitory activities against A. flavus on PDA plates, with inhibition rates of 100% and 91.2%, respectively, at a concentration of 20 μL/dish. Ben at the concentration of 0.09 mg/mL, Dmo at the concentration of 0.07 mg/mL, or a mixture of both at halved concentrations could reduce the fungal population, AFB1 levels, and FFA content in unhulled rice. Our findings suggest that R2 VOCs are good alternatives to traditional chemical fumigants for suppressing A. flavus in stored grains. However, further research is necessary to establish the optimal fumigation concentration of these two components in unhulled rice. The impact of their residues on grain quality should be explored through sensory evaluation and nutritional analysis, and their safety to the environment and human body should be evaluated through safety assessment.","PeriodicalId":12386,"journal":{"name":"Foods","volume":null,"pages":null},"PeriodicalIF":5.2,"publicationDate":"2024-09-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142184342","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Exploring the Diversity and Potential Use of Flower-Derived Lactic Acid Bacteria in Plant-Based Fermentation: Insights into Exo-Cellular Polysaccharide Production 探索植物发酵中花卉衍生乳酸菌的多样性和潜在用途：细胞外多糖生产的启示

IF 5.2 2区农林科学

Foods Pub Date : 2024-09-13 DOI: 10.3390/foods13182907

Azadeh Khiabani, Hang Xiao, Anders Peter Wätjen, Miguel Tovar, Vera Kuzina Poulsen, Egon Bech Hansen, Claus Heiner Bang-Berthelsen

{"title":"Exploring the Diversity and Potential Use of Flower-Derived Lactic Acid Bacteria in Plant-Based Fermentation: Insights into Exo-Cellular Polysaccharide Production","authors":"Azadeh Khiabani, Hang Xiao, Anders Peter Wätjen, Miguel Tovar, Vera Kuzina Poulsen, Egon Bech Hansen, Claus Heiner Bang-Berthelsen","doi":"10.3390/foods13182907","DOIUrl":"https://doi.org/10.3390/foods13182907","url":null,"abstract":"Isolation of new plant-derived lactic acid bacteria (LAB) is highly prioritized in developing novel starter cultures for plant-based fermentation. This study explores the diversity of LAB in Danish flowers and their potential use for plant-based food fermentation. A total of 46 flower samples under 34 genera were collected for LAB isolation. By introducing an enrichment step, a total of 61 LAB strains were isolated and identified using MALDI-TOF and 16S rRNA sequencing. These strains represent 24 species across 9 genera, predominantly Leuconostoc mesenteroides, Fructobacillus fructosus, Apilactobacillus ozensis, and Apilactobacillus kunkeei. Phenotypic screening for exo-cellular polysaccharide production revealed that 40 strains exhibited sliminess or ropiness on sucrose-containing agar plates. HPLC analysis confirmed that all isolates produced exo-cellular polysaccharides containing glucose, fructose, or galactose as sugar monomers. Therefore, the strains were glucan, fructan, and galactan producers. The suitability of these strains for plant-based fermentation was characterized by using almond, oat, and soy milk. The results showed successful acidification in all three types of plant-based matrices but only observed texture development in soy by Leuconostoc, Weissella, Lactococcus, Apilactobacillus, and Fructobacillus. The findings highlight the potential of flower-derived LAB strains for texture development in soy-based dairy alternatives.","PeriodicalId":12386,"journal":{"name":"Foods","volume":null,"pages":null},"PeriodicalIF":5.2,"publicationDate":"2024-09-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142184349","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Effects of Dietary Supplementation with Cocrystals of Thymol and Carvacrol on Quality, Nutrient Composition, and Oxidative Stability of Broiler Meat 膳食中添加百里酚和香芹酚胶晶对肉鸡肉质、营养成分和氧化稳定性的影响

IF 5.2 2区农林科学

Foods Pub Date : 2024-09-13 DOI: 10.3390/foods13182899

Yang Li, Changjin Li, Yunlong Zhang, Nadia Everaert, Luke Comer, Libo Huang, Ning Jiao, Xuejun Yuan, Weiren Yang, Shuzhen Jiang

{"title":"Effects of Dietary Supplementation with Cocrystals of Thymol and Carvacrol on Quality, Nutrient Composition, and Oxidative Stability of Broiler Meat","authors":"Yang Li, Changjin Li, Yunlong Zhang, Nadia Everaert, Luke Comer, Libo Huang, Ning Jiao, Xuejun Yuan, Weiren Yang, Shuzhen Jiang","doi":"10.3390/foods13182899","DOIUrl":"https://doi.org/10.3390/foods13182899","url":null,"abstract":"Consumer demand for high-quality meat has increased. This study aimed to investigate the potential application of cocrystals of thymol and carvacrol in broilers for high-quality meat production. Eight hundred 1-day-old chicks were assigned to four groups fed diets supplemented with 0, 40, 60, and 80 mg/kg of Crystal EO® (CEO), containing 25% cocrystals of thymol and carvacrol in a 42-d feeding trial. The results showed that dietary CEO supplementation decreased the muscle fiber diameter and increased the muscle fiber density, glycogen content, L*45 min value, and proportion of α-linolenic acid in the breast muscle; dietary 40 and 60 mg/kg of CEO decreased the lactate content, MDA concentration, cooking loss, shear force, and thrombogenicity index and increased the proportion of lauric acid in the breast muscle; dietary 60 and 80 mg/kg of CEO increased the glucose content, total superoxide dismutase, and total antioxidant capacity levels of breast muscle. Citrate synthase activity, free radical scavenging capacity, pH24 h and a*45 min values, and the cystine content in the breast muscle were especially higher in the 60 mg/kg CEO group compared to the control group. Collectively, dietary CEO supplementation improved meat quality and nutritional values and enhanced the antioxidant capacity of broiler meat, with 60 mg/kg of CEO having the greatest effect.","PeriodicalId":12386,"journal":{"name":"Foods","volume":null,"pages":null},"PeriodicalIF":5.2,"publicationDate":"2024-09-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142227785","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Utilizing Sensory and Visual Data in the Value Estimation of Extra Virgin Olive Oil 利用感官和视觉数据估算特级初榨橄榄油的价值

IF 5.2 2区农林科学

Foods Pub Date : 2024-09-13 DOI: 10.3390/foods13182904

Seidi Suurmets, Jesper Clement, Simone Piras, Carla Barlagne, Matilde Tura, Noureddine Mokhtari, Chokri Thabet

{"title":"Utilizing Sensory and Visual Data in the Value Estimation of Extra Virgin Olive Oil","authors":"Seidi Suurmets, Jesper Clement, Simone Piras, Carla Barlagne, Matilde Tura, Noureddine Mokhtari, Chokri Thabet","doi":"10.3390/foods13182904","DOIUrl":"https://doi.org/10.3390/foods13182904","url":null,"abstract":"Food evaluation is a topic central to consumer research and food marketing. However, there is little consensus regarding how consumers combine sensory stimuli, product information, and visual impressions to shape their evaluation. Moreover, the bulk of research relies on studies based on questionnaires and declarative responses, raising questions about subliminal processes and their hierarchy in an evaluation process. To address this gap in the literature, we conducted a study with more than 400 participants in Morocco and Tunisia and investigated how factors such as flavor/taste, product information, and packaging design in a variety of olive oils influence visual attention and are reflected in willingness to pay (WTP). We implemented incentivization through an auction to reduce the hypothetical bias in stated WTP values. The results revealed that, compared to tasting the oils, the provision of cognitive information led to an increase in consumers’ WTP. However, a drastic increase in WTP occurred when the consumers were exposed to package designs, overshadowing the formerly dominant effects of product attributes. These findings support theories suggesting a visual perceptual processing advantage due to the picture superiority effect–a picture says a thousand words. Further, it underlines the importance of graphic design in food marketing. The findings have ramifications for food marketing, product development, and pricing strategies.","PeriodicalId":12386,"journal":{"name":"Foods","volume":null,"pages":null},"PeriodicalIF":5.2,"publicationDate":"2024-09-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142184348","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Analytical Investigation of Phthalates and Heavy Metals in Edible Ice from Vending Machines Connected to the Italian Water Supply 意大利供水自动售货机食用冰中邻苯二甲酸盐和重金属的分析调查

IF 5.2 2区农林科学

Foods Pub Date : 2024-09-13 DOI: 10.3390/foods13182910

Nicoletta De Vietro, Francesco Triggiano, Pietro Cotugno, Jolanda Palmisani, Alessia Di Gilio, Carlo Zambonin, Gianluigi de Gennaro, Giovanna Mancini, Antonella Maria Aresta, Giusy Diella, Vincenzo Marcotrigiano, Giovanni Trifone Sorrenti, Piersaverio Marzocca, Michele Lampedecchia, Domenico Pio Sorrenti, Ezio D’Aniello, Matilde Gramegna, Alessandra Nencha, Antonio Caputo, Marta Giovine, Caterina Spinelli, Giuseppina Caggiano

{"title":"Analytical Investigation of Phthalates and Heavy Metals in Edible Ice from Vending Machines Connected to the Italian Water Supply","authors":"Nicoletta De Vietro, Francesco Triggiano, Pietro Cotugno, Jolanda Palmisani, Alessia Di Gilio, Carlo Zambonin, Gianluigi de Gennaro, Giovanna Mancini, Antonella Maria Aresta, Giusy Diella, Vincenzo Marcotrigiano, Giovanni Trifone Sorrenti, Piersaverio Marzocca, Michele Lampedecchia, Domenico Pio Sorrenti, Ezio D’Aniello, Matilde Gramegna, Alessandra Nencha, Antonio Caputo, Marta Giovine, Caterina Spinelli, Giuseppina Caggiano","doi":"10.3390/foods13182910","DOIUrl":"https://doi.org/10.3390/foods13182910","url":null,"abstract":"Edible ice is often produced by special machines that can represent a source of significant chemical and microbiological contamination. In this work, the presence of phthalic acid esters (phthalates, PAEs) and heavy metals in ice cubes distributed by 77 vending machines installed in two different zones in southern Italy and fed by water from the public water supply was investigated. Solid-phase microextraction coupled to gas chromatography−mass spectrometry (SPME-GC/MS) was used to evaluate contamination with four PAEs, which were selected because they are commonly used in the production of food-contact plastics, while inductively coupled plasma mass spectrometry (ICP/MS) was used to quantify the heavy metals. It was found that ice samples, especially those from one of the two considered zones (zone 2), exceeded the dibutyl phthalate (DBP) threshold limit value; some ice cubes from the other zone (zone 1) instead showed levels of both lead (Pb) and nickel (Ni) up to one order of magnitude higher than those observed in samples collected in zone 2 and higher than the maximum permitted values (European Directive n. 2184/2020). Since the water source connected to the ice vending machines was found to be free from significant levels of all considered target compounds and metals, the high levels of DBP, Ni, and Pb in ice cubes could be attributed to the components and/or to the state of repair of the ice vending machines themselves.","PeriodicalId":12386,"journal":{"name":"Foods","volume":null,"pages":null},"PeriodicalIF":5.2,"publicationDate":"2024-09-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142184352","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

An Overview of Interactions between Goat Milk Casein and Other Food Components: Polysaccharides, Polyphenols, and Metal Ions 山羊奶酪蛋白与其他食物成分之间的相互作用概述：多糖、多酚和金属离子

IF 5.2 2区农林科学

Foods Pub Date : 2024-09-13 DOI: 10.3390/foods13182903

Bohan Ma, Majida Al-Wraikat, Qin Shu, Xi Yang, Yongfeng Liu

{"title":"An Overview of Interactions between Goat Milk Casein and Other Food Components: Polysaccharides, Polyphenols, and Metal Ions","authors":"Bohan Ma, Majida Al-Wraikat, Qin Shu, Xi Yang, Yongfeng Liu","doi":"10.3390/foods13182903","DOIUrl":"https://doi.org/10.3390/foods13182903","url":null,"abstract":"Casein is among the most abundant proteins in milk and has high nutritional value. Casein’s interactions with polysaccharides, polyphenols, and metal ions are important for regulating the functional properties and textural quality of dairy foods. To improve the functional properties of casein-based foods, a deep understanding of the interaction mechanisms and the influencing factors between casein and other food components is required. This review started by elucidating the interaction mechanism of casein with polysaccharides, polyphenols, and metal ions. Thermodynamic incompatibility and attraction are the fundamental factors in determining the interaction types between casein and polysaccharides, which leads to different phase behaviors and microstructural types in casein-based foods. Additionally, the interaction of casein with polyphenols primarily occurs through non-covalent (hydrogen bonding, hydrophobic interactions, van der Waals forces, and ionic bonding) or covalent interaction (primarily based on the oxidation of proteins or polyphenols by enzymatic or non-enzymatic (alkaline or free radical grafting) approaches). Moreover, the selectivity of casein to specific metal ions is also introduced. Factors affecting the binding of casein to the above three components, such as temperature, pH, the mixing ratio, and the fine structure of these components, are also summarized to provide a good foundation for casein-based food applications.","PeriodicalId":12386,"journal":{"name":"Foods","volume":null,"pages":null},"PeriodicalIF":5.2,"publicationDate":"2024-09-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142184346","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Potential Skin Health Benefits of Abalone By-Products Suggested by Their Effects on MAPKS and PI3K/AKT/NF-kB Signaling Pathways in HDF and HaCaT Cells 鲍鱼副产品对 HDF 和 HaCaT 细胞中 MAPKS 和 PI3K/AKT/NF-kB 信号通路的影响揭示了鲍鱼副产品对皮肤健康的潜在益处

IF 5.2 2区农林科学

Foods Pub Date : 2024-09-13 DOI: 10.3390/foods13182902

Eun-A Kim, Nalae Kang, Jun-Ho Heo, Areumi Park, Seong-Yeong Heo, Chang-Ik Ko, Yong-Seok Ahn, Ginnae Ahn, Soo-Jin Heo

{"title":"Potential Skin Health Benefits of Abalone By-Products Suggested by Their Effects on MAPKS and PI3K/AKT/NF-kB Signaling Pathways in HDF and HaCaT Cells","authors":"Eun-A Kim, Nalae Kang, Jun-Ho Heo, Areumi Park, Seong-Yeong Heo, Chang-Ik Ko, Yong-Seok Ahn, Ginnae Ahn, Soo-Jin Heo","doi":"10.3390/foods13182902","DOIUrl":"https://doi.org/10.3390/foods13182902","url":null,"abstract":"Abalone, a marine edible gastropod with nutritional value, is a popular seafood delicacy worldwide, especially in Asia; however, viscera by-products are generally discarded during processing. Therefore, we investigated the skin health benefits of abalone viscera ultrasonic extract (AVU) in human dermal fibroblasts (HDFs) and human keratinocyte (HaCaT) cells. AVU showed valuable protein contents, indicating that it is a worthy and safe material for industrial application. AVU increased collagen synthesis production and messenger RNA (mRNA) expression of Collagen Type I Alpha 1, 2, and 3 chains through the transforming growth factor beta/suppressor of mother against the decapentaplegic pathway in HDF cells. AVU also increased hyaluronic acid production, upregulated Hyaluronan Synthases 1, 2, and 3, filaggrin and aquaporin3 mRNA levels, and downregulated hyaluronidase mRNA levels in HaCaT cells. Furthermore, mechanistic studies showed that AVU increased the phosphorylation of extracellular signal-regulated kinase, p38, and cyclic AMP response-binding protein activation. AVU activated the transcription factors, phosphoinositide 3-kinase, protein kinase B, and nuclear factor kappa B cell p65 and downregulated the degranulation of inhibitory kappa B in HaCaT cells. Studies of hyaluronic acid production in AVU by inhibiting EKR, p38 and NF-κB have shown that p38 MAPK and NF-κB signaling are pivotal mechanisms, particularly in the AVU. These results demonstrated that AVU produced from by-products may improve skin health and may thus be used as a functional food and cosmetics ingredient.","PeriodicalId":12386,"journal":{"name":"Foods","volume":null,"pages":null},"PeriodicalIF":5.2,"publicationDate":"2024-09-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142184344","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0