Food Science and Human Wellness最新文献_第8页

Metagenomic analysis revealing the metabolic role of microbial communities in the free amino acid biosynthesis of Monascus rice vinegar during fermentation 元基因组分析揭示微生物群落在发酵过程中游离氨基酸生物合成中的代谢作用

IF 7 1区农林科学

Food Science and Human Wellness Pub Date : 2024-05-27 DOI: 10.26599/FSHW.2022.9250193

Hang Gao , Jian Zhang , Li Liu , Lijun Fu , Yan Zhao , Germán Mazza , Xin Zhang

{"title":"Metagenomic analysis revealing the metabolic role of microbial communities in the free amino acid biosynthesis of Monascus rice vinegar during fermentation","authors":"Hang Gao , Jian Zhang , Li Liu , Lijun Fu , Yan Zhao , Germán Mazza , Xin Zhang","doi":"10.26599/FSHW.2022.9250193","DOIUrl":"10.26599/FSHW.2022.9250193","url":null,"abstract":"<div><p>Free amino acid (FAA) is the important component of vinegar that influences quality perception and consumer acceptance. FAA is one of the major metabolites produced by microorganisms; however, the microbial metabolic network on FAA biosynthesis remains unclear. Through metagenomic analysis, this work aimed to elucidate the roles of microbes in FAA biosynthesis during <em>Monascus</em> rice vinegar fermentation. Taxonomic profiles from functional analyses showed 14 dominant genera with high contributions to the metabolism pathways. The metabolic network for FAA biosynthesis was then constructed, and the microbial distribution in different metabolic pathways was illuminated. The results revealed that 5 functional genera were closely involved in FAA biosynthesis. This study illuminated the metabolic roles of microorganisms in FAA biosynthesis and provided crucial insights into the functional attributes of microbiota in vinegar fermentation.</p></div>","PeriodicalId":12406,"journal":{"name":"Food Science and Human Wellness","volume":"13 4","pages":"Pages 2317-2326"},"PeriodicalIF":7.0,"publicationDate":"2024-05-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2213453024001010/pdfft?md5=b4ffd4e2a25b0f49e3443428cb4a7e70&pid=1-s2.0-S2213453024001010-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"134914453","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"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

Foodborne toxin aflatoxin B1 induced glomerular podocyte inflammation through proteolysis of RelA, downregulation of miR-9 and CXCR4/TXNIP/NLRP3 pathway 食源性毒素黄曲霉毒素 B1 通过蛋白酶解 RelA、下调 miR-9 和 CXCR4/TXNIP/NLRP3 通路诱导肾小球荚膜细胞炎症

IF 7 1区农林科学

Food Science and Human Wellness Pub Date : 2024-05-27 DOI: 10.26599/FSHW.2022.9250191

Jie Zhang , Shuang Yang , Baocai Xu , Zihui Qin , Xinyi Guo , Ben Wei , Qinghua Wu , Kamil Kuca , Tushuai Li , Wenda Wu

{"title":"Foodborne toxin aflatoxin B1 induced glomerular podocyte inflammation through proteolysis of RelA, downregulation of miR-9 and CXCR4/TXNIP/NLRP3 pathway","authors":"Jie Zhang , Shuang Yang , Baocai Xu , Zihui Qin , Xinyi Guo , Ben Wei , Qinghua Wu , Kamil Kuca , Tushuai Li , Wenda Wu","doi":"10.26599/FSHW.2022.9250191","DOIUrl":"10.26599/FSHW.2022.9250191","url":null,"abstract":"<div><p>Aflatoxin B<sub>1</sub> (AFB<sub>1</sub>) is a naturally-occurring mycotoxin and recognized as the most toxic foodborne toxin, particularly causing damages to kidney. Glomerular podocytes are terminally differentiated epithelial cells. AFB<sub>1</sub> induces podocyte inflammation, proteinuria and renal dysfunction. Studying the mechanism of AFB<sub>1</sub>-induced podocyte inflammation and murine kidney dysfunction, we detected that AFB1 increased ubiquitin-dependent degradation of the transcription factor RelA through enhanced interaction of RelA with E3 ubiquitin ligase tripartite motif containing 7 (TRIM7) in mouse podocyte clone-5 (MPC-5) and mouse glomeruli. Reduction of RelA resulted in decreasing microRNA-9 (miR-9) and activating the chemokine receptor 4 (CXCR4), thioredoxin interacting protein (TXNIP), and NOD-like receptor pyrin domain-containing 3 (NLRP3) signaling axis (CXCR4/TXNIP/NLRP3 pathway), leading to podocyte inflammation. We also determined that downregulation of miR-9 led to CXCR4 expression and the downstream TXNIP/NLRP3 pathway activation. Overexpression of miR-9 or deletion of CXCR4 suppressed AFB<sub>1</sub>-induced CXCR4/TXNIP/NLRP3 pathway, resulting in alleviating podocyte inflammation and kidney dysfunction. Our findings indicated that ubiquitin-dependent proteolysis of RelA, downregulation of miR-9, and activation of CXCR4/TXNIP/NLRP3 pathway played an essential role in AFB1-induced glomerular podocyte inflammation. Our study revealed a novel mechanism, via RelA, for the control of AFB<sub>1</sub>’s nephrotoxicity, leading to an effective protection of food safety and public health.</p></div>","PeriodicalId":12406,"journal":{"name":"Food Science and Human Wellness","volume":"13 4","pages":"Pages 2289-2309"},"PeriodicalIF":7.0,"publicationDate":"2024-05-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2213453024000995/pdfft?md5=95f4077fb02bd6c347e6900ca997d98f&pid=1-s2.0-S2213453024000995-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"134914462","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"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

Utilization of pH-driven methods to fortify nanoemulsions with multiple polyphenols 利用 pH 值驱动法强化含有多种多酚的纳米乳液

IF 7 1区农林科学

Food Science and Human Wellness Pub Date : 2024-05-27 DOI: 10.26599/FSHW.2022.9250161

Hualu Zhou , Bingjing Zheng , David Julian McClements

{"title":"Utilization of pH-driven methods to fortify nanoemulsions with multiple polyphenols","authors":"Hualu Zhou , Bingjing Zheng , David Julian McClements","doi":"10.26599/FSHW.2022.9250161","DOIUrl":"10.26599/FSHW.2022.9250161","url":null,"abstract":"<div><p>Simple but effective methods are required to incorporate multiple bioactive polyphenols into delivery systems to increase their dispersibility, stability and bioavailability. We developed and tested three pH-driven protocols for creating nanoemulsions loaded with multiple lipophilic polyphenols. These protocols differed in how the different polyphenols were incorporated into the nanoemulsions. The impact of these three methods on the formation, properties, and gastrointestinal fate of nanoemulsions loaded with curcumin, resveratrol, and quercetin was investigated. The three methods produced nanoemulsions with similar initial particle properties: droplet diameters (0.15, 0.16, and 0.15 μm) and zeta-potentials (–59, –58, and –58 mV), respectively. However, the average encapsulation efficiencies (82 %, 88 %, and 61 %), gastrointestinal stabilities (83 %, 97 %, and 29 %) and bioaccessibilities (77 %, 90 %, and 73 %) for curcumin, resveratrol, and quercetin were somewhat different. In particular, more quercetin degradation occurred using the approach that held it under alkaline conditions for extended periods. In general, the pH-driven method provides researchers with a versatile approach of incorporating multiple polyphenols with different characteristics into functional food and beverages using a simple and inexpensive method.</p></div>","PeriodicalId":12406,"journal":{"name":"Food Science and Human Wellness","volume":"13 4","pages":"Pages 1943-1950"},"PeriodicalIF":7.0,"publicationDate":"2024-05-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S221345302400168X/pdfft?md5=c711d3783c4dd7d2ddd1001d77f4b2cb&pid=1-s2.0-S221345302400168X-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"134914479","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"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

Puerariae radix protects against ulcerative colitis in mice by inhibiting NLRP3 inflammasome activation 葛根通过抑制 NLRP3 炎症小体的活化防止小鼠患溃疡性结肠炎

IF 7 1区农林科学

Food Science and Human Wellness Pub Date : 2024-05-27 DOI: 10.26599/FSHW.2022.9250189

Yu Ga , Yuanyuan Wei , Qingyu Zhao , Yimeng Fan , Yannan Zhang , Zhifang Zhang , Sijia Hao , Lixia Wang , Zhifen Wang , Jinlong Han , Shuang Wu , Zhihui Hao

{"title":"Puerariae radix protects against ulcerative colitis in mice by inhibiting NLRP3 inflammasome activation","authors":"Yu Ga , Yuanyuan Wei , Qingyu Zhao , Yimeng Fan , Yannan Zhang , Zhifang Zhang , Sijia Hao , Lixia Wang , Zhifen Wang , Jinlong Han , Shuang Wu , Zhihui Hao","doi":"10.26599/FSHW.2022.9250189","DOIUrl":"10.26599/FSHW.2022.9250189","url":null,"abstract":"<div><p>Ulcerative colitis (UC) is a common inflammatory disease of the gastrointestinal tract. Traditional Chinese medicine (TCM) has long been used in Asia as a treatment for UC and <em>Puerariae radix</em> (PR) is a reliable anti-diarrheal therapy. The aims of this study were to investigate the protective effect of PR using the dextran sulfate sodium salt (DSS)-induced UC model in mice and identify molecular mechanisms of PR action. The chemical constituents of PR via ultra-performance liquid chromatography/tandem mass spectrometry and identified potential PR and UC targets using a network pharmacology (NP) approach were obtained to guide mouse experiments. A total of 180 peaks were identified from PR including 48 flavonoids, 46 organic acids, 14 amino acids, 8 phenols, 8 carbohydrates, 7 alkaloids, 6 coumarins and 43 other constituents. NP results showed that <em>caspase-1</em> was the most dysregulated of the core genes associated with UC. A PR dose of 0.136 mg/g administered to DSS treated mice reversed weight loss and decreased colon lengths found in UC mice. PR also alleviated intestinal mucosal shedding, inflammatory cell infiltration and mucin loss. PR treatment suppressed upregulation of NOD-like receptor protein 3 (NLRP3), cysteinyl aspartate-specific proteases-1 (caspase-1), apoptosis-associated speck-like (ASC) and gasdermin D (GSDMD) at both the protein and mRNA expression levels. The addition of a small molecule dual-specificity phosphatase inhibitor NSC 95397 inhibited the positive effects of PR. These results indicated that PR exerts a protective effect on DSS-induced colitis by inhibiting NLRP3 inflammasome activation in mice.</p></div>","PeriodicalId":12406,"journal":{"name":"Food Science and Human Wellness","volume":"13 4","pages":"Pages 2266-2276"},"PeriodicalIF":7.0,"publicationDate":"2024-05-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2213453024000971/pdfft?md5=f0cf4ce023b04f5a8bd332bfe0b195e5&pid=1-s2.0-S2213453024000971-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"134914801","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"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

Preparation of lactic acid bacteria compound starter cultures based on pasting properties and its improvement of glutinous rice flour and dough 基于糊化性能的乳酸菌复合起始培养物的制备及其对糯米粉和面团的改良

IF 7 1区农林科学

Food Science and Human Wellness Pub Date : 2024-05-27 DOI: 10.26599/FSHW.2022.9250174

Dengyu Wang, Linlin Liu, Bing Wang, Wenjian Xie, Yanguo Shi, Na Zhang, Hongchen Fan

{"title":"Preparation of lactic acid bacteria compound starter cultures based on pasting properties and its improvement of glutinous rice flour and dough","authors":"Dengyu Wang, Linlin Liu, Bing Wang, Wenjian Xie, Yanguo Shi, Na Zhang, Hongchen Fan","doi":"10.26599/FSHW.2022.9250174","DOIUrl":"10.26599/FSHW.2022.9250174","url":null,"abstract":"<div><p>The effects of 5 lactic acid bacteria (LAB) fermentation on the pasting properties of glutinous rice flour were compared, and suitable fermentation strains were selected based on the changes of viscosity, setback value, and breakdown value to prepare LAB compound starter cultures. The results revealed that <em>Latilactobacillus sakei</em> HSD004 and <em>Lacticaseibacillus rhamnosus</em> HSD005 had apparent advantages in increasing the viscosity and reducing the setback and breakdown values of glutinous rice flour. In particular, the compound starter created using the two abovementioned LAB in the ratio of 3:1 had better performance than that using a single LAB in improving the pasting properties and increasing the water and oil absorption capacity of glutinous rice flour. Moreover, the gelatinization enthalpy of the fermented samples increased significantly. For frozen glutinous rice dough stored for 28 days, the viscoelasticity of frozen dough prepared by compound starter was better than that of control dough, and the freezable water content was lower than that of control dough. These results indicate that compound LAB fermentation is a promising technology in the glutinous rice-based food processing industry, which has significance for its application.</p></div>","PeriodicalId":12406,"journal":{"name":"Food Science and Human Wellness","volume":"13 4","pages":"Pages 2090-2101"},"PeriodicalIF":7.0,"publicationDate":"2024-05-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2213453024000855/pdfft?md5=a54870f21888a973f8073982e6bf0487&pid=1-s2.0-S2213453024000855-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"134914210","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"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

Preparation, characterization and antioxidant activity analysis of three Maillard glycosylated bone collagen hydrolysates from chicken, porcine and bovine 鸡、猪和牛的三种马氏糖基化骨胶原水解物的制备、表征和抗氧化活性分析

IF 7 1区农林科学

Food Science and Human Wellness Pub Date : 2024-05-27 DOI: 10.26599/FSHW.2022.9250166

Liwei Qi , Hongru Zhang , Yujie Guo , Hong Liu , Chunhui Zhang

{"title":"Preparation, characterization and antioxidant activity analysis of three Maillard glycosylated bone collagen hydrolysates from chicken, porcine and bovine","authors":"Liwei Qi , Hongru Zhang , Yujie Guo , Hong Liu , Chunhui Zhang","doi":"10.26599/FSHW.2022.9250166","DOIUrl":"10.26599/FSHW.2022.9250166","url":null,"abstract":"<div><p>Bone collagen hydrolysates (peptides) derived from byproduct of animal product processing have been used to produce commercially valuable products due to their potential antioxidant activity. Maillard glycosylated reaction is considered as a promising method to enhance the antioxidant activity of peptides. Hence, this research aims at investigating the Maillard glycosylation activity and antioxidant activity of bone collagen hydrolysates from different sources. In this study, 3 glycosylated bone collagen hydrolysates were prepared and characterized, and cytotoxicity and antioxidant activity were analyzed and evaluated. The free amino groups loss, browning intensity, and fluorescence intensity of G-Cbcp (glycosylated chicken bone collagen hydrolysates (peptides)) were the heaviest, followed by G-Pbcp (glycosylated porcine bone collagen hydrolysates (peptides)) and G-Bbcp (glycosylated bovine bone collagen hydrolysates (peptides)). The results of amino acid analysis showed that amino acid composition of different bone collagen hydrolysates was significantly different and the amino acid decreased to different degrees after Maillard glycosylated reaction, which may lead to differences in Maillard glycosylated reaction activity. Furthermore, the 3 glycosylated hydrolysates showed no significant cytotoxicity. The results showed that glycosylation process significantly increased the antioxidant activity of bone collagen hydrolysates, and G-Cbcp showed the strongest antioxidant activity, followed by G-Pbcp and G-Bbcp. Therefore, compared with the bone collagen hydrolysates, 3 glycosylated hydrolysates showed significant characteristic and structural changes, and higher antioxidant activity.</p></div>","PeriodicalId":12406,"journal":{"name":"Food Science and Human Wellness","volume":"13 4","pages":"Pages 2002-2013"},"PeriodicalIF":7.0,"publicationDate":"2024-05-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2213453024000776/pdfft?md5=1452acf82eb2aab19198b5c625e22b39&pid=1-s2.0-S2213453024000776-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"134914215","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"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

Preventive effects of Bifidobacterium lactis Probio-M8 on ovalbumin-induced food allergy in mice 乳双歧杆菌 Probio-M8 对卵清蛋白诱发小鼠食物过敏的预防作用

IF 7 1区农林科学

Food Science and Human Wellness Pub Date : 2024-05-27 DOI: 10.26599/FSHW.2022.9250250

Jialu Shi , Yan Xu , Cheng Liu , Shizhi Wang , Jin Wang , Vijaya Raghavan

{"title":"Preventive effects of Bifidobacterium lactis Probio-M8 on ovalbumin-induced food allergy in mice","authors":"Jialu Shi , Yan Xu , Cheng Liu , Shizhi Wang , Jin Wang , Vijaya Raghavan","doi":"10.26599/FSHW.2022.9250250","DOIUrl":"https://doi.org/10.26599/FSHW.2022.9250250","url":null,"abstract":"<div><p>Food allergy is a significant public health concern globally. Certain probiotics have been found to enhance food allergy by regulating immune-microbe interactions in animal models and patients. However, the effects of <em>Bifidobacterium lactis</em> Probio-M8 (Probio-M8) on food allergy have not been thoroughly investigated. The present study examined the anti-allergic properties of Probio-M8, particularly in relation to immune response and gut microbiota composition. Results demonstrate that oral administration of Probio-M8 effectively mitigated the allergy symptoms triggered by ovalbumin (OVA) by ameliorating the morphological damage in the jejunum, reducing OVA-specific IgE and histamine levels in the serum, and suppressing Th2 cytokines (interleukin (IL) 4 and IL-13) while increasing Th1 cytokines (interferon (IFN) γ) and regulatory T (Treg) cytokines (IL-10 and transforming growth factor (TGF) β1) in the culture supernatants of splenic cells. Furthermore, Probio-M8 effectively altered the diversity and composition of gut microbiota, particularly the relative abundances of <em>Akkermansia_muciniphila</em> in OVA-induced mice. Compared to the OVA group, the Probio-M8 group showed a decrease in the relative abundance of <em>Akkermansia_muciniphila</em>. In conclusion, Probio-M8 demonstrates the potential to alleviate food allergy by regulating the Th1/Th2 response and modulating gut microbiota, thereby offering a novel therapeutic strategy for patients with food allergy.</p></div>","PeriodicalId":12406,"journal":{"name":"Food Science and Human Wellness","volume":"13 4","pages":"Pages 2346-2352"},"PeriodicalIF":7.0,"publicationDate":"2024-05-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2213453024001034/pdfft?md5=58eb0cb1fdff192903302e021bbcf120&pid=1-s2.0-S2213453024001034-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141241798","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"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

Variation of microbiological and small molecule metabolite profiles of Nuodeng ham during ripening by high-throughput sequencing and GC-TOF-MS 利用高通量测序和 GC-TOF-MS 分析诺邓火腿成熟过程中微生物和小分子代谢物的变化情况

IF 7 1区农林科学

Food Science and Human Wellness Pub Date : 2024-05-27 DOI: 10.26599/FSHW.2022.9250182

Cong Li , Yingling Zou , Guozhou Liao , Zijiang Yang , Dahai Gu , Yuehong Pu , Changrong Ge , Guiying Wang

{"title":"Variation of microbiological and small molecule metabolite profiles of Nuodeng ham during ripening by high-throughput sequencing and GC-TOF-MS","authors":"Cong Li , Yingling Zou , Guozhou Liao , Zijiang Yang , Dahai Gu , Yuehong Pu , Changrong Ge , Guiying Wang","doi":"10.26599/FSHW.2022.9250182","DOIUrl":"10.26599/FSHW.2022.9250182","url":null,"abstract":"<div><p>The internal microbial diversity and small molecular metabolites of Nuodeng ham in different processing years (the first, second and third year sample) were analyzed by high-throughput sequencing technology and gas chromatography-time of flight mass spectrography (GC-TOF-MS) to study the effects of microorganisms and small molecular metabolites on the quality of ham in different processing years. The results showed that the dominant bacteria phyla of Nuodeng ham in different processing years were Proteobacteria and Firmicutes, the dominant fungi phyla were Ascomycota and Basidiomycota, while <em><em>Staphylococcus</em></em> and <em><em>Aspergillus</em></em> were the dominant bacteria and fungi of Nuodeng ham, respectively.Totally, 252 kinds of small molecular metabolites were identified from Nuodeng ham in different processing years, and 12 different metabolites were screened through multivariate statistical analysis. Further metabolic pathway analysis showed that 23 metabolic pathways were related to ham fermentation, of which 8 metabolic pathways had significant effects on ham fermentation (Impact > 0.01, <em>P</em> < 0.05). The content of <em>L</em>-proline, phenyllactic acid, <em>L</em>-lysine, carnosine, taurine, <em>D</em>-proline, betaine and creatine were significantly positively correlated with the relative abundance of <em>Staphylococcus</em> and <em>Serratia</em>, but negatively correlated with the relative abundance of <em>Halomonas</em>, <em>Aspergillus</em> and <em>Yamadazyma</em>.</p></div>","PeriodicalId":12406,"journal":{"name":"Food Science and Human Wellness","volume":"13 4","pages":"Pages 2187-2196"},"PeriodicalIF":7.0,"publicationDate":"2024-05-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2213453024001022/pdfft?md5=bd4f8e80be49638f6cb3aae979fdd56e&pid=1-s2.0-S2213453024001022-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"134914211","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"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

Structural characterization and prebiotic potential of polysaccharides from Polygonatum sibiricum 何首乌多糖的结构特征和益生元潜力

IF 7 1区农林科学

Food Science and Human Wellness Pub Date : 2024-05-27 DOI: 10.26599/FSHW.2022.9250184

Zihan Qi , Tiexiang Gao , Jingjing Li , Shuhan Zhou , Zhigang Zhang , Mingzhu Yin , Haiming Hu , Hongtao Liu

{"title":"Structural characterization and prebiotic potential of polysaccharides from Polygonatum sibiricum","authors":"Zihan Qi , Tiexiang Gao , Jingjing Li , Shuhan Zhou , Zhigang Zhang , Mingzhu Yin , Haiming Hu , Hongtao Liu","doi":"10.26599/FSHW.2022.9250184","DOIUrl":"10.26599/FSHW.2022.9250184","url":null,"abstract":"<div><p><em>Polygonatum sibiricum</em> has been widely used due to its excellent biological activities. We prepared a novel polysaccharide from <em>P. sibiricum</em> (PSP) in this study. According a monosaccharide composition analysis, PSP was mainly composed of fructose and glucose with a molar percentage of 93.81:5.12. The main linkage types were identified as <em>α</em>-<em>D</em>-Glc<em>p</em>-1→ and →2-<em>β-D</em>-Fru<em>f</em>-1→. The molecular weight of PSP showed no significant change after simulated salivary and gastrointestinal digestion. However, PSP could be broken down by intestinal bacteria. Our findings revealed that PSP administration increased the abundance of probiotics such as <em>Bifidobacterium</em>. Furthermore, the results showed that gut microbes could utilize PSP to produce short-chain fatty acids including acetic acid, propionic acid, and butyric acid. Also, the PSP fermentation broth displayed an excellent scavenging effect on free radicals, including 2,2-diphenyl-1-picrylhydrazyl radical, superoxide radical, and hydroxyl radical. In summary, this study will help to promote the application of PSP as prebiotics in functional food and the medical industry.</p></div>","PeriodicalId":12406,"journal":{"name":"Food Science and Human Wellness","volume":"13 4","pages":"Pages 2208-2220"},"PeriodicalIF":7.0,"publicationDate":"2024-05-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2213453024001058/pdfft?md5=47ae1155fefab4a77c99b4b2f06347ea&pid=1-s2.0-S2213453024001058-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"134914218","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"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

Andrias davidianus bone peptides alleviates hyperuricemia-induced kidney damage in vitro and in vivo 大鲵骨肽减轻体外和体内高尿酸血症引起的肾损伤

IF 7 1区农林科学

Food Science and Human Wellness Pub Date : 2024-05-27 DOI: 10.26599/FSHW.2022.9250157

Wei Li , Haihong Chen , Hongliang Chen , Ziyin Li , Wei Hu , Qinxuan Zhou , Bing Xu , Yi Wang , XinHui Xing

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