Food Bioscience最新文献

{"title":"A novel in-silico strategy for the combined inhibition of intestinal bacterial resistance and the transfer of resistant genes using new fluoroquinolones, antibiotic adjuvants, and phytochemicals","authors":"","doi":"10.1016/j.fbio.2024.105036","DOIUrl":"10.1016/j.fbio.2024.105036","url":null,"abstract":"<div><p>The antibiotic resistance and transfer of antibiotic resistance genes (ARGs) lead to severe environmental threats, and efficient regulatory measures to solve the above problems are urgently needed. Thus, a novel three-dimensional quantitative structure-activity relationship for <em>S. aureus</em> antibiotic resistance was constructed in this study. A fluoroquinolone (FQ) substitute (CIP-098) with decreased bacterial resistance by 15.19% and antibiotic adjuvant (2-phenylquinoline efflux pump inhibitor (2P-Q-EPI) substitute (Z-20)) that enhanced efflux pump inhibition by 1.96 times were designed. Mechanism analysis revealed that hydrogen bond donors and hydrogen bonding in FQ are essential groups and non-covalent interactions, which assist antibiotics in combating resistance mutations in <em>S. aureus's</em> DNA gyrase that transition from hydrophilic to hydrophobic residues. Z-20 was found to easily bind to key amino acid residues (Phe-16, Ile-19), thus reducing the antibiotic expulsion by the NorA efflux pump protein, which can inhibit antibiotic resistance in bacteria. The non-antibiotic factor regulatory scheme designed in this study significantly reduced (by 39.70%) the efflux of FQ by <em>S. aureus</em> and the risk of horizontal ARGs transfer. This study proposes a new strategy to mitigate FQ antibiotic resistance and ARGs transfer in gut microbiota, offering technical support for the green development of FQ antibiotics and 2P-Q-EPI.</p></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":null,"pages":null},"PeriodicalIF":4.8,"publicationDate":"2024-09-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142151304","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Therapeutic potential of mushrooms: A review on NF-κB modulation in chronic inflammation","authors":"","doi":"10.1016/j.fbio.2024.105059","DOIUrl":"10.1016/j.fbio.2024.105059","url":null,"abstract":"<div><p>Numerous mushroom species are valued not just for their flavor but also for their health advantages. Historically, these mushrooms have been utilized for medicinal purposes across different parts of the world. Research has revealed that metabolites derived from these fungi have health benefits. Recently, there has been a growing interest in understanding how these fungal metabolites provide their healing effects and comprehend their mechanisms of action. A primary focus is the nuclear factor NF-κB, a family of transcription factors essential for regulating inflammation, cell proliferation, and apoptosis. Dysregulation and abnormal activation of NF-κB proteins are associated with a variety of diseases. Various studies have investigated mushroom compounds and their impact on various conditions, including inflammatory bowel disease, gut health, metabolic syndrome, neuroinflammation, liver injury, renal and pulmonary diseases, and autoimmune disorders. This review provides a comprehensive summary of the NF-κB signaling pathway and other related inflammatory pathways. It discusses the bioactive compounds found in mushrooms, their potential to alleviate various diseases, and the specific inflammatory pathways, particularly NF-κB, that these bioactives target.</p></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":null,"pages":null},"PeriodicalIF":4.8,"publicationDate":"2024-09-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142158334","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"2D-printed colorimetric paper-sensor for monitoring fish and milk freshness during the shelf life","authors":"","doi":"10.1016/j.fbio.2024.105042","DOIUrl":"10.1016/j.fbio.2024.105042","url":null,"abstract":"<div><p>A novel colorimetric paper-sensor (CPS) in this research was fabricated by functionalizing filter paper with mulberry anthocyanin to monitor the freshness of packaged carp and milk. A 2D printer was applied to distribute uniformly mulberry anthocyanin onto the filter paper to form 10 × 10 mm² squares, whose colors had a response to ambient pH values. The obtained CPS demonstrated satisfactory stability and reliable color-rendering capacity at pH 2–12. The correlation between color variation and sample freshness was quantitatively evaluated. The application of CPS in detecting the freshness of carp and milk at 25 °C was further studied, whose results evidenced that CPS had a significant color variation when ΔE was greater than 5. Additionally, its color turned from red-violet to gray when TVB-N of carp was greater than 20 mg/mL, implying that there was a strong positive correlation between TVB-N and color variation (R = 0.515). Finally, quantitative analysis about color was conducted by the color recognition software of smartphone. The results indicated when S value (the newly defined color calculation method) was less than 50 or R value was greater than 120, milk and fish were rotten. Consequently, 2D printer could be a promising tool to fabricate intelligent packaging materials enabling monitor visually freshness.</p></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":null,"pages":null},"PeriodicalIF":4.8,"publicationDate":"2024-09-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142151305","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"A review of camel β-casein: From purification processes, to bioactivity and techno-functionality","authors":"","doi":"10.1016/j.fbio.2024.105060","DOIUrl":"10.1016/j.fbio.2024.105060","url":null,"abstract":"<div><p>In recent years, interest in pure casein fractions has grown, especially the β-casein due to its physicochemical, biological and techno-functional properties. Camel milk represents a source of β-casein with higher contents than those of cow's milk which makes its isolation more feasible and economical. The present review deals with the current technologies for the purification and isolation of β-casein from camel milk on a laboratory scale. Furthermore, antioxidant, antimicrobial, chaperone, foaming and emulsifying properties of camel β-casein are presented. The examination of the biological activities and technological functionalities of the camel β-casein highlights its potential as a valuable ingredient in the food industry due to its nutritional value which is of significant scientific and industrial interest.</p></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":null,"pages":null},"PeriodicalIF":4.8,"publicationDate":"2024-09-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142151383","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"The hypoglycemic activity of buckwheat and the underlying mechanisms: A mechanistic review","authors":"","doi":"10.1016/j.fbio.2024.105046","DOIUrl":"10.1016/j.fbio.2024.105046","url":null,"abstract":"<div><div>Buckwheat belongs to the group of pseudocereals with two main species, common buckwheat (<em>F. esculentum</em> Moench) and Tartary buckwheat (<em>F. tataricum</em> L.). Consumption of buckwheat, especially Tartary buckwheat, exhibits excellent health benefits due to its rich content of various functional components. Numerous studies have demonstrated that long-term consumption of buckwheat and buckwheat-derived products could significantly improve hyperglycemia, a typical feature of diabetes. Presently, we performed a mechanistic review to focus on the hypoglycemic activity of small molecular active ingredients in buckwheat and further summarize the potential molecular mechanisms. Buckwheat is rich in multitudinous small molecule active compounds, such as polyphenols, flavonoids, inositol, carotenoids, <em>etc</em>, which play an important role in hypoglycemic activity via different mechanisms, including inhibition of carbohydrate digestive enzymes, improvement of insulin resistance, alleviation of oxidative stress, and anti-inflammatory activity. This review is expected to provide more details of the hypoglycemic activity of buckwheat and further promote the development of buckwheat functional foods.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":null,"pages":null},"PeriodicalIF":4.8,"publicationDate":"2024-09-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142312036","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Inhibitory effect of phenolic compounds on lipoxygenase activity in reverse micellar systems","authors":"","doi":"10.1016/j.fbio.2024.105039","DOIUrl":"10.1016/j.fbio.2024.105039","url":null,"abstract":"<div><p>Lipoxygenases catalyze the oxidation reaction of fatty acids that have 1,4-Z, Z-pentadiene systems, forming conjugated hydroperoxides as primary products. These enzymes are present in foods participating in oxidative processes that can lead to organoleptic and nutritional quality spoilage. Therefore, different technological processes have been developed that modulate its pro-oxidant activity by antioxidant addition. As LOX substrates are insoluble in water, its reactions in reversed micelles offer numerous advantages, including the solubilization of both hydrophilic and hydrophobic substrates or products, minimized reaction volumes, a substantial hydrophilic/hydrophobic interfacial area, and control over enzyme activity and stability. The main aims of this work were to evaluate the inhibitory effect of synthetic and natural antioxidants on lipid oxidation catalyzed by lipoxygenase and to determine the kinetic parameters and type of inhibition in reverse micelles for the first time. This biomimetic system water in oil was designed using AOT as the surfactant and linoleic acid as a substrate to measure the enzyme inhibition of a series of phenolic compounds. All these compounds assayed have behavior as mixed non-competitive inhibitors according to linear and non-linear regression methods. The reductions of the catalytic activity of lipoxygenase were between 50% and 70%; besides, the kinetic parameters were also affected by decreasing the V_max from 266 μMs⁻¹ to 217, 215, and 101 μMs⁻¹ for sinapic acid, propyl gallate, and quercetin, respectively, as the most active inhibitors of the series. Selecting phenolic compounds with strong LOX inhibitory activity maximizes the prevention of lipid oxidation in various food matrices.</p></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":null,"pages":null},"PeriodicalIF":4.8,"publicationDate":"2024-09-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142151300","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effect of roasting temperature on the physicochemical characteristics, phenolic content and bioactive potential of Spondias spp. seed flours","authors":"","doi":"10.1016/j.fbio.2024.105053","DOIUrl":"10.1016/j.fbio.2024.105053","url":null,"abstract":"<div><p>The present study aimed to evaluate the effect of roasting temperature on physicochemical characteristics, phenolic content, and bioactive potential of yellow mombin (<em>Spondias mombin</em> L.) and Brazil plum (<em>Spondias tuberosa</em>) seed flours. The flours were characterized and roasted at 165 °C, 170 °C, 175 °C, and 180 °C for 6 min. After treatment, the samples were evaluated concerning color, total phenolic compounds, antioxidant activity, enzyme inhibition and technological properties. Thermogravimetric analysis and differential scanning calorimetry results showed a thermal resistance of the flours up to approximately 200 °C. The color parameters varied significantly between samples, darkening with increasing temperature. Phenolic compounds were partially degraded after roasting. However, the values obtained still guarantee the maintenance of antioxidant capacity, with IC₅₀ (50% radical scavenging activity) values of up to 9.38 mg/mL, and <em>in vitro</em> hypoglycemic activity greater than 70%. Furthermore, all technological properties of the flours remained stable after roasting. Therefore, <em>Spondias</em> spp. seed flours after roasting can be used as a functional ingredient by the food industry.</p></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":null,"pages":null},"PeriodicalIF":4.8,"publicationDate":"2024-09-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142151386","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Fucoidan from Sargassum hemiphyllum (Turner) C. Agardh inhibits human hepatoma cell (HepG2) through cell cycle arrest and apoptotic induction","authors":"","doi":"10.1016/j.fbio.2024.105051","DOIUrl":"10.1016/j.fbio.2024.105051","url":null,"abstract":"<div><p>Cancer has become one of the most serious diseases threatening human health, while traditional chemotherapeutic drugs have serious side effects. Drugs of marine origin have attracted many scholars due to their remarkable effectiveness, low drug resistance and low adverse reactions. In this study, the fucoidan DF1 and DF2 extracted from <em>Sargassum hemiphyllum</em> (Turner) C. Agardh were used to explore their effects on induced HepG2 hepatoma cell apoptosis and their relevant molecular mechanisms of apoptosis in HepG2 cells were analyzed by flow cytometry and western blotting assay. DF1 and DF2 could induce excess intracellular reactive oxygen species (ROS) production in HepG2 cells and lead to stimulation of the mitochondrial apoptotic pathway, up-regulate the protein expressions of Bax, Cytochrome C and Cleaved-Caspase-3/8, and down-regulate the protein expressions of Bcl-2 and Caspase-3/8/9. Meanwhile, DF1 and DF2 could induce HepG2 cell cycle arrest in the S-phase and up-regulate the protein expression of p21, and down-regulate the expression of Cyclin A and CDK2. This study provides a scientific basis for the development of V_C/H₂O₂-treated fucoidans as anticancer drugs or adjuvant drugs.</p></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":null,"pages":null},"PeriodicalIF":4.8,"publicationDate":"2024-09-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142151390","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Development of a blue innovative antioxidant, biodegradable packaging material with Clitoria ternatea L. flos","authors":"","doi":"10.1016/j.fbio.2024.105047","DOIUrl":"10.1016/j.fbio.2024.105047","url":null,"abstract":"<div><p>Today, the packaging industry, and in particular the plastic packaging industry, are going to experience a number of challenges as a result of the provisions included in the directive on reducing the environmental impact of plastic packaging materials. Therefore, much attention is being paid to bio-based packaging based on natural and biodegradable polymers. Focus is being placed on natural additives with antioxidant properties to materials, eliminating the risks associated with the migration of chemical, often harmful substances into food. Therefore, in the present study, we obtained a blue antioxidant and biodegradable packaging material with flowers of <em>Clitoria ternatea</em> L., which is additionally safe against selected plants and invertebrates. Furthermore, we observed that the addition of blue matcha improved the barrier properties of the tested films. Samples with matcha CM (cellulose/matcha) and CZM (cellulose/gelatin/matcha) showed WVTR values of 14.44 [g/m²ˑd] and 9.34 [g/m²ˑd], respectively. Antioxidant activity testing by both the DPPH radical and FRAP methods showed the activity of the film containing the matcha extract. The extract alone had the highest activity (DPPH IC50 = 1.44 mg/ml; FRAP IT0.5 = 0.64 mg/ml). CM film had stronger antioxidant activity than CZM film. The film samples without matcha were characterised by TS values of 13.54 [MPa] and 22.24 [MPa], respectively. In contrast, their elongation at break was 74.87 [%] and 41.04 [%]. The samples containing matcha additives showed the weakest mechanical properties: CM and CZM. The cellulose/matcha film (CM) had TS and EAB values of 5.11 [MPa] and 5.05 [%], respectively. Whereas the cellulose/gelatin/matcha film (CZM) had TS and EAB values of 6.45 [MPa] and 1.54 [%], respectively. Application of a high concentration of matcha resulted in a separation of the phase leading to a weakening of the mechanical properties of the films. The observed change in the optical performance of matcha-containing films in this study was due to the blue colour of matcha, which is an effect of the presence of dried flowers. Furthermore, the blue colour of the packaging material has a marketing role as it can make the packaging product ‘stand out’ on the shop shelf.</p></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":null,"pages":null},"PeriodicalIF":4.8,"publicationDate":"2024-09-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2212429224014779/pdfft?md5=6476b6a5df654d787773c51c9d20fc9b&pid=1-s2.0-S2212429224014779-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142151312","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}

{"title":"Comprehensive genomic analysis and expression profiling of the cytochrome P450 genes during abiotic stress and flavonoid biosynthesis in potato (Solanum tuberosum)","authors":"","doi":"10.1016/j.fbio.2024.105049","DOIUrl":"10.1016/j.fbio.2024.105049","url":null,"abstract":"<div><p>The research focused on the cytochrome P450 (CYP) superfamily, a prominent enzyme family involved in plant metabolism. A total of 253 <em>StCYP</em> genes from the potato genome were investigated and characterized through various methods, including phylogentic analysis, physical and chemical characterization, chromosome localization, gene structure and conserved protein domain classification, gene duplication occurrences, collinearity and expression pattern analysis. The 253 <em>StCYPs</em> were classified into seven clans and 33 families, distributed unevenly across 12 chromosomes. Collinearity analysis revealed 28 pairs of orthologous genes between potato <em>StCYPs</em> and <em>Arabidopsis AtCYPs.</em> Moreover, the expression of the <em>StCYPs</em> in various tissue parts of doubled haploid (DM) potatoes under abiotic stress and exogenous hormone treatment was investigated by using RNA-seq data from the PGSC database. It was discovered that one <em>StCYP</em> gene likely contributes to drought stress response through the ABA-dependent pathway. Furthermore, RNA-seq analysis of pigmented tuber flesh from three potato clones at three developmental stages enabled the identification of <em>StCYPs</em> potentially implicated in the flavonoid biosynthesis in potato tubers. In particular, <em>StCYP705A-like</em> was further validated for its potential role in this process. Employing Gfanno software in conjunction with RNA-seq data, seven <em>StCYP</em> genes (Two <em>StC4H</em>, three <em>StF3′H</em>, one <em>StFNS Ⅱ</em> and one <em>StF3′5′H</em>) were identified as flavonoid biosynthetic pathway genes in potato. Additionally, five <em>StCYPs</em> in CYP 71 clan demonstrated a strong association with flavonoid biosynthesis. These findings lay a groundwork for a more comprehensive understanding of the <em>StCYP</em> gene family and further exploration of the functions of <em>StCYP</em> genes in potato abiotic stress tolerance and flavonoids biosynthesis.</p></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":null,"pages":null},"PeriodicalIF":4.8,"publicationDate":"2024-09-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142162692","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}