Foods最新文献_第5页

Recent Progress of Mycotoxin in Various Food Products-Human Exposure and Health Risk Assessment.

IF 4.7 2区农林科学

Foods Pub Date : 2025-03-03 DOI: 10.3390/foods14050865

Kailin Li, Hua Cai, Baozhang Luo, Shenggang Duan, Jingjin Yang, Nan Zhang, Yi He, Aibo Wu, Hong Liu

{"title":"Recent Progress of Mycotoxin in Various Food Products-Human Exposure and Health Risk Assessment.","authors":"Kailin Li, Hua Cai, Baozhang Luo, Shenggang Duan, Jingjin Yang, Nan Zhang, Yi He, Aibo Wu, Hong Liu","doi":"10.3390/foods14050865","DOIUrl":"10.3390/foods14050865","url":null,"abstract":"Mycotoxins, as prevalent contaminants in the food chain, exhibit diverse toxicological effects on both animals and humans. Chronic dietary exposure to mycotoxin-contaminated foods may result in the bioaccumulation of these toxins, posing substantial public health risks. This review systematically examines the contamination patterns of mycotoxins across major food categories, including cereals and related products, animal-derived foods, fruits, and medical food materials. Furthermore, we critically evaluated two methodological frameworks for assessing mycotoxin exposure risks: (1) dietary exposure models integrating contamination levels and consumption data and (2) human biomonitoring approaches quantifying mycotoxin biomarkers in biological samples. A key contribution lies in the stratified analysis of exposure disparities among population subgroups (adults, teenagers, children, and infants). Additionally, we summarize current research on the relationship between human mycotoxin biomonitoring and associated health impacts, with a particular emphasis on vulnerable groups such as pregnant women and infants. By elucidating the challenges inherent in existing studies, this synthesis provides a roadmap for advancing risk characterization and evidence-based food safety interventions.","PeriodicalId":12386,"journal":{"name":"Foods","volume":"14 5","pages":""},"PeriodicalIF":4.7,"publicationDate":"2025-03-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11898784/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143614187","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

Novel Proteins for Future Foods: Current Status, Challenges, and Perspectives.

IF 4.7 2区农林科学

Foods Pub Date : 2025-03-03 DOI: 10.3390/foods14050862

Malik Altaf Hussain, Li Li

引用次数: 0

Supplementation with Lentil (Lens culinaris) Hull Soluble Dietary Fiber Ameliorates Sodium Dextran Sulfate-Induced Colitis and Behavioral Deficits via the Gut-Brain Axis.

IF 4.7 2区农林科学

Foods Pub Date : 2025-03-03 DOI: 10.3390/foods14050870

Dongying Chen, Xin Bi, Qian Feng, Yong Sun

{"title":"Supplementation with Lentil (Lens culinaris) Hull Soluble Dietary Fiber Ameliorates Sodium Dextran Sulfate-Induced Colitis and Behavioral Deficits via the Gut-Brain Axis.","authors":"Dongying Chen, Xin Bi, Qian Feng, Yong Sun","doi":"10.3390/foods14050870","DOIUrl":"10.3390/foods14050870","url":null,"abstract":"In this study, the impact of lentil hull soluble dietary fibers (SDFs) on colitis and behavioral deficits in mice was assessed. Structural characterizations of SDFs confirmed that cellulase-modified soluble dietary fiber exhibited better physicochemical properties: more porous microstructure; similar polysaccharide structure; more stable particle size distribution; higher crystallinity; better adsorption capacity; and lower viscosity. Additionally, we explored its potential cognitive benefits via the gut-brain axis by behavioral tests, histopathology, 16S rRNA sequencing, gas chromatography and metabolomics analysis. The results showed that SDFs significantly improved inflammatory symptoms in colon and brain and cognitive behaviors. LSDF had better efficacy than HSDF. LSDF intervention decreased the harmful bacteria abundance (Bacteroides, Flexispira and Escherichia, etc.) and increased beneficial bacteria abundance (Aggregatibacter and Helicobacter, etc.). LSDF also affected brain metabolites through the sphingolipid metabolism. Spearman correlation analysis showed that there was a positive correlation between harmful bacteria with inflammatory factors (LPS, IL-1β, IL-6, and TNF-α, etc.) and sphingolipid metabolites, while beneficial bacteria were positively correlated with brain-derived neurotrophic factor (BDNF), IL-10, and cognitive behavior. This study highlights the value of SDFs in future diet-based therapeutic strategies targeting gut-brain interactions.","PeriodicalId":12386,"journal":{"name":"Foods","volume":"14 5","pages":""},"PeriodicalIF":4.7,"publicationDate":"2025-03-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11898428/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143614361","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

Amelioration of Alcoholic Hepatic Steatosis in a Rat Model via Consumption of Poly-γ-Glutamic Acid-Enriched Fermented Protaetia brevitarsis Larvae Using Bacillus subtilis.

IF 4.7 2区农林科学

Foods Pub Date : 2025-03-03 DOI: 10.3390/foods14050861

So-Yeon Sim, Hyun-Dong Cho, Sae-Byuk Lee

{"title":"Amelioration of Alcoholic Hepatic Steatosis in a Rat Model via Consumption of Poly-γ-Glutamic Acid-Enriched Fermented Protaetia brevitarsis Larvae Using Bacillus subtilis.","authors":"So-Yeon Sim, Hyun-Dong Cho, Sae-Byuk Lee","doi":"10.3390/foods14050861","DOIUrl":"10.3390/foods14050861","url":null,"abstract":"Alcoholic hepatic steatosis (AHS) is a common early-stage symptom of liver disease caused by alcohol consumption. Accordingly, several aspects of AHS have been studied as potential preventive and therapeutic targets. In this study, a novel strategy was employed to inhibit fatty liver accumulation and counteract AHS through the consumption of microorganism-fermented Protaetia brevitarsis larvae (FPBs). By using an AHS rat model, we assessed the efficacy of FPB by examining the lipid profile of liver/serum and liver function tests to evaluate lipid metabolism modulation. After FPB administration, the lipid profile-including high-density lipoprotein, total cholesterol, and total triglycerides-and histopathological characteristics exhibited improvement in the animal model. Interestingly, AHS amelioration via FPBs administration was potentially associated with poly-γ-glutamic acid (PγG), which is produced by Bacillus species during fermentation. These findings support the formulation of novel natural remedies for AHS through non-clinical animal studies, suggesting that PγG-enriched FPBs are a potentially valuable ingredient for functional foods, providing an ameliorative effect on AHS.","PeriodicalId":12386,"journal":{"name":"Foods","volume":"14 5","pages":""},"PeriodicalIF":4.7,"publicationDate":"2025-03-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11899319/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143614061","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

Using Bran of Ancient and Old Grains for Wheat Bread Production.

IF 4.7 2区农林科学

Foods Pub Date : 2025-03-03 DOI: 10.3390/foods14050860

Oumayma Toumi, Costantino Fadda, Alessandra Del Caro, Paola Conte

{"title":"Using Bran of Ancient and Old Grains for Wheat Bread Production.","authors":"Oumayma Toumi, Costantino Fadda, Alessandra Del Caro, Paola Conte","doi":"10.3390/foods14050860","DOIUrl":"10.3390/foods14050860","url":null,"abstract":"In the current era of heightened awareness regarding the impact of food choices, there has been a noticeable shift towards revisiting traditional ingredients. Following the growing interest in ancient grains, this study evaluated their potential use for enriching modern wheat dough and bread. The effects of substituting 20% of wheat flour with the bran of seven ancient grains on dough's rheological properties and bread quality were assessed. The bran-enriched doughs maintained high stability (ST) values and showed an enhanced elastic behavior compared to the control. Nonetheless, a reduction in dough extensibility (E) was also noted. In terms of bread measurements, all bran-enriched breads exhibited a lower specific volume and a darker crust and crumb compared to the control bread. However, not all of the bran breads showed a harder and chewier loaf texture. The composite breads also exhibited enhanced total dietary fiber (TDF) and polyphenol content. A sensory evaluation revealed that Garfagnana (GAR) and Norberto (NOR) bran-breads received the highest overall liking scores. In conclusion, the incorporation of ancient grain brans presents a promising approach to enhancing modern wheat doughs and breads, offering nutritional benefits without significantly compromising their sensory and textural properties.","PeriodicalId":12386,"journal":{"name":"Foods","volume":"14 5","pages":""},"PeriodicalIF":4.7,"publicationDate":"2025-03-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11898424/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143614149","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

Melatonin/P34HB Films for Active Packaging: Optimizing Flavor Preservation and Quality of Honey Peaches During Storage.

IF 4.7 2区农林科学

Foods Pub Date : 2025-03-03 DOI: 10.3390/foods14050869

Sunxiao Tantai, Jiayi Xu, Wenya Ma, Xiaofang Liu, Li Li, Yifen Wang

{"title":"Melatonin/P34HB Films for Active Packaging: Optimizing Flavor Preservation and Quality of Honey Peaches During Storage.","authors":"Sunxiao Tantai, Jiayi Xu, Wenya Ma, Xiaofang Liu, Li Li, Yifen Wang","doi":"10.3390/foods14050869","DOIUrl":"10.3390/foods14050869","url":null,"abstract":"To address unpredictable flavor changes in postharvest peaches during storage, this study investigated the use of bioactive packaging with melatonin-infused P34HB films. Films with melatonin concentrations of 0%, 1%, 3%, and 5% were prepared using the extrusion casting method and applied to peach storage at room temperature. Comprehensive film properties were characterized, showing that melatonin minimally impacted the films' mechanical properties, including gas and water vapor permeability, but significantly increased film haze. Using GC-IMS, 30 organic compounds affecting peach flavor were effectively identified, including 8 aldehydes, 5 alcohols, 4 ketones, 12 esters, 1 pyrazine, 1 olefin, and 1 furan. Unpackaged, naturally ripening peaches served as a reference for assessing flavor and quality changes across various packaging groups during storage. The results indicated that the appearance of off-flavor organic compounds, such as ethanol produced by peach anaerobic respiration and complex esters, was the primary cause of flavor deterioration. The P34HB film with 1% melatonin most effectively preserved the original flavor and juiciness of peaches, highlighting its potential as an active packaging solution for fruit.","PeriodicalId":12386,"journal":{"name":"Foods","volume":"14 5","pages":""},"PeriodicalIF":4.7,"publicationDate":"2025-03-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11899634/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143614195","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

Nutritional Benefits and Consumer Acceptance of Maize Chips Combined with Alternative Flours.

IF 4.7 2区农林科学

Foods Pub Date : 2025-03-03 DOI: 10.3390/foods14050864

Jesús Rodríguez-Miranda, Meliza Peña, Miriam Rivera, Jason Donovan

{"title":"Nutritional Benefits and Consumer Acceptance of Maize Chips Combined with Alternative Flours.","authors":"Jesús Rodríguez-Miranda, Meliza Peña, Miriam Rivera, Jason Donovan","doi":"10.3390/foods14050864","DOIUrl":"10.3390/foods14050864","url":null,"abstract":"This study evaluated the nutritional composition, techno-functional properties, and sensory acceptance of tortilla chips made from alternative flours derived from local ingredients, including maize, beet, flaxseed, bean, and chia. Three blends were assessed: maize with beans, maize with beet, and maize with chia-flaxseed. Significant differences (p < 0.05) were observed in the flours' moisture, ash, protein, lipid, and mineral content. Flaxseed flour exhibited the highest protein content (40.03 g/100 g), while chia flour was notable for its lipid (32.25 g/100 g) and fiber (38.51 g/100 g) content. Bean and chia flour were rich in iron and zinc. Sensory evaluations, conducted with 300 consumers in Honduras, revealed general acceptance of all blends, with maize chips enriched with chia-flaxseed showing the highest preference (47.2%). Approximately 50% of participants reported consuming tortilla chips weekly, prioritizing taste, freshness, and price. Notably, over 40% expressed willingness to pay a premium for more nutritious, baked options. These results underscore the potential of alternative flours to enhance local diets and foster healthier eating habits. Moreover, the positive consumer response highlights a significant market opportunity for small and medium-sized enterprises (SMEs), promoting awareness of nutrition and public health in Honduras.","PeriodicalId":12386,"journal":{"name":"Foods","volume":"14 5","pages":""},"PeriodicalIF":4.7,"publicationDate":"2025-03-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11899320/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143614258","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

Food Proteins: Processing, Interactions, Functionality and Bioavailability.

IF 4.7 2区农林科学

Foods Pub Date : 2025-03-03 DOI: 10.3390/foods14050857

Mike Boland, Lovedeep Kaur, Alejandra Acevedo-Fani

引用次数: 0

Lactic Acid Bacteria: An Inexhaustible Source of Scientific Knowledge and Food Innovation.

IF 4.7 2区农林科学

Foods Pub Date : 2025-03-03 DOI: 10.3390/foods14050858

Luis M Medina, Fernando Pérez-Rodríguez

引用次数: 0

Lactobacillus fermentum 166, Derived from Yak Yogurt from Tibetan Areas of Sichuan, Improves High-Fat-Diet-Induced Hyperlipidemia by Modulating Gut Microbiota and Liver- and Gut-Related Pathways.

IF 4.7 2区农林科学

Foods Pub Date : 2025-03-03 DOI: 10.3390/foods14050867

Shiqi Zhang, Limei Xu, Chenglin Zhu, Jing Li, Yu Fu, Weiming Shuang, Lianhong Chen

{"title":"Lactobacillus fermentum 166, Derived from Yak Yogurt from Tibetan Areas of Sichuan, Improves High-Fat-Diet-Induced Hyperlipidemia by Modulating Gut Microbiota and Liver- and Gut-Related Pathways.","authors":"Shiqi Zhang, Limei Xu, Chenglin Zhu, Jing Li, Yu Fu, Weiming Shuang, Lianhong Chen","doi":"10.3390/foods14050867","DOIUrl":"10.3390/foods14050867","url":null,"abstract":"The consumption of an unbalanced diet, such as a high-fat diet, is strongly associated with hyperlipidemia and significantly contributes to the development of cardiovascular and cerebrovascular diseases, which are the leading causes of death worldwide. Globally, about 17.9 million people die of cardiovascular disease each year (WHO 2023). Probiotics have emerged as a promising intervention to alleviate hyperlipidemia. Therefore, this study investigates the effects of Lactobacillus fermentum 166 (LF-166), isolated from yak yogurt in the Sichuan Tibetan area, on lipid metabolism in the liver and gut microbiota of high-fat-diet-induced hyperlipidemic mice. The results revealed that the Lactobacillus fermentum 166 (LF-166) treatment reduced the body weight and decreased the blood and liver lipid levels in these mice. Based on the histopathological findings, LF-166 could alleviate liver steatosis and colon injury. Additionally, 16S rRNA sequencing of the mice's colonic contents showed that LF-166 reduced the Firmicutes/Bacteroidetes (F/B) value and enhanced the richness and diversity of the gut microbiota. LF-166 regulated hepatic lipid metabolism through the up-regulation of the genes Lxr, Ampkα, Fxr, Hsl, and Atgl and the down-regulation of C/ebpα and Pparγ in the liver; it also regulated intestinal lipid metabolism by up-regulating Abcg5 and Abcg8 in the ileum and down-regulating the expression of the genes Npc1l1, Asbt, and Ibabp. Thus, LF-166 may inhibit hyperlipidemia progression by modulating the expression of key genes involved in hepatic lipid metabolism, influencing the intestinal microbiota through the liver-gut axis, and regulating systemic lipid metabolism.","PeriodicalId":12386,"journal":{"name":"Foods","volume":"14 5","pages":""},"PeriodicalIF":4.7,"publicationDate":"2025-03-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11898959/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143614020","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