Food Bioscience最新文献_第3页

Flavor compound profiles and enhancement strategies in the kimchi-making process 泡菜制作过程中的风味化合物特征和增强策略

IF 4.8 1区农林科学

Food Bioscience Pub Date : 2024-10-31 DOI: 10.1016/j.fbio.2024.105385

Siti Hajar-Azhari , Fateen Aqlima Haniem Ab Jabar , Zul Ilham , Muhamad Hafiz Abd Rahim , Nurul Aqilah Mohd Zaini , Wan Abd Al Qadr Imad Wan-Mohtar

{"title":"Flavor compound profiles and enhancement strategies in the kimchi-making process","authors":"Siti Hajar-Azhari , Fateen Aqlima Haniem Ab Jabar , Zul Ilham , Muhamad Hafiz Abd Rahim , Nurul Aqilah Mohd Zaini , Wan Abd Al Qadr Imad Wan-Mohtar","doi":"10.1016/j.fbio.2024.105385","DOIUrl":"10.1016/j.fbio.2024.105385","url":null,"abstract":"<div><div>Lacto-fermentation is a traditional preservation technique that improves the texture and flavor of vegetables. In Korean cuisine, kimchi is highly regarded for its captivating and complex aroma, which appeals to both local and global palates. However, there is no comprehensive list of flavor compounds previously reported in a review. This review aims to illustrate the flavor compounds of kimchi, their origins, and the factors that influence their regulation. Key steps in the kimchi-making process, including the selection of raw materials, salting, mixing and fermentation are detailed. Various flavor compounds such as sugar, organic acids, free amino acids and volatile compounds are discussed in relation to their main origin and roles in flavor development during the kimchi-making process. Furthermore, the review highlights how intrinsic and extrinsic factors such as the addition of minor ingredients, salinity, temperature, starter culture, pH and fermentation time can be manipulated to optimize flavor profiles. The growth of microbes might be encouraged, to produce specific metabolites for a desired taste and aroma that meet the preferences of end consumers. Further research investigations are required to address potential sanitary issues and ways of controlling them, the benefits of adding starter culture to enhance specific flavors, and to better exploit the potential for innovation of this traditional fermented food. This review is expected to be valuable for understanding the interactions between ingredients, microbial communities and fermentation conditions, providing insight into creating kimchi that meets consumer preferences while preserving its cultural heritage.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"62 ","pages":"Article 105385"},"PeriodicalIF":4.8,"publicationDate":"2024-10-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142659986","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}

引用次数: 0

Theabrownin, gut microbiota, and obesity: Effects and mechanisms 茶褐素、肠道微生物群和肥胖症：影响和机制

IF 4.8 1区农林科学

Food Bioscience Pub Date : 2024-10-30 DOI: 10.1016/j.fbio.2024.105381

Junqing Hu , Yi Li , Tongtong Zhang

{"title":"Theabrownin, gut microbiota, and obesity: Effects and mechanisms","authors":"Junqing Hu , Yi Li , Tongtong Zhang","doi":"10.1016/j.fbio.2024.105381","DOIUrl":"10.1016/j.fbio.2024.105381","url":null,"abstract":"<div><div>With renewed interest in the human microbiome over the past decade, a significant vision has emerged aimed at enhancing our understanding and manipulation of gut microbiota. Diet has been identified as a key factor influencing both the composition and function of the gut microbiome. Dietary plants, such as tea, have been associated with a wide range of health benefits due to their bioactive components. Theabrownin (TB), a potential prebiotic compound derived from tea, has been linked to a variety of health benefits and the improvement of certain diseases. The primary objective of this review is to focus on the anti-obesity effects and mechanisms of TB through its interaction with gut microbiota. In this review, we provide a brief overview of the current understanding of gut microbiota and its connections to diet and obesity, with a particular emphasis on microbial metabolites. We primarily cover TB from Chinese teas, highlighting its major chemical and physiological characteristics, as well as potential pathways for obesity prevention via the gut microbiota, particularly concerning the gut–liver axis. Finally, we discuss the opportunities and challenges associated with studying the critical role of gut microbiome–TB interactions in obesity and obesity-related metabolic disorders.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"62 ","pages":"Article 105381"},"PeriodicalIF":4.8,"publicationDate":"2024-10-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142560658","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

Phenolic compounds of brown algae 褐藻的酚类化合物

IF 4.8 1区农林科学

Food Bioscience Pub Date : 2024-10-29 DOI: 10.1016/j.fbio.2024.105374

Noora Barzkar , Svetlana Ivanova , Stanislav Sukhikh , Danil Malkov , Svetlana Noskova , Olga Babich

{"title":"Phenolic compounds of brown algae","authors":"Noora Barzkar , Svetlana Ivanova , Stanislav Sukhikh , Danil Malkov , Svetlana Noskova , Olga Babich","doi":"10.1016/j.fbio.2024.105374","DOIUrl":"10.1016/j.fbio.2024.105374","url":null,"abstract":"<div><div>The ocean is rich in aquatic plants (macroalgae) containing a large amount of valuable organic substances, including phenolic compounds. The aim of this study was to summarize the results of studies on the composition, structure, and extraction methods of phenolic compounds of brown algae in relation to their biological activity and prospects of application in pharmaceutics and nutriciology. Brown algae extracts were found to contain florotannins, terpenoids, mycosporine-like amino acids, thichocarpols, meroditerpenoids, colpol, coumarins, and others. This article compares methods for the extraction of phenolic compounds. Currently, all extraction methods can be divided into traditional methods (solvent extraction) and promising methods (pressurized liquid, microwave, ultrasonic, and supercritical fluid extraction). It was found that the most efficient ultrasonic extraction is characterized by high yield of extracts, scalability, short extraction time and preservation of stability of polyphenolic compounds. The highest antioxidant activity (0.36 ± 0.01 mg PGE/mL) was obtained using ultrasonic extraction. Phenolic compounds derived from brown algae are known to have a broad spectrum of biological activity. This review examines the anti-inflammatory, antioxidant, antineurodegenerative, and other properties of phenolic compounds. Phenolic compounds are recognized as powerful antioxidants that can protect nucleic acids, proteins, and other biomolecules from oxidative stress. Phenolic compounds found in various marine algae species have been shown to have cytotoxic and antitumor properties. Literature review, indicates the high potential of using brown algae as a source of phenolic compounds for nutraceuticals and pharmacology.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"62 ","pages":"Article 105374"},"PeriodicalIF":4.8,"publicationDate":"2024-10-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142587299","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}

引用次数: 0

Research progress on utilization and molecular biology of blackberry 黑莓利用和分子生物学研究进展

IF 4.8 1区农林科学

Food Bioscience Pub Date : 2024-10-29 DOI: 10.1016/j.fbio.2024.105371

Yaqiong Wu , Xin Huang , Lianfei Lyu , Wenlong Wu , Fuliang Cao , Weilin Li

{"title":"Research progress on utilization and molecular biology of blackberry","authors":"Yaqiong Wu , Xin Huang , Lianfei Lyu , Wenlong Wu , Fuliang Cao , Weilin Li","doi":"10.1016/j.fbio.2024.105371","DOIUrl":"10.1016/j.fbio.2024.105371","url":null,"abstract":"<div><div>Blackberry (<em>Rubus</em> spp.) is a berry fruit of the Rosaceae family, which has the advantages of strong ecological adaptability, easy cultivation, early yield and good economic benefits. The fresh fruits are soft and juicy, and mature fruits are predominantly deep purple-black, rich in pigments, and have mellow and delicious flavor. Relying on the abundant nutritional contents and functional substances such as polyphenols, flavonoids and anthocyanins, they have received widespread attention and popularity in Europe, the United States and other regions. Therefore, this article aims to summarize the origin and development of blackberry, as well as relevant advances in its nutritional composition, medicinal value, processing and utilization. In addition, research progress on the molecular biology of blackberry is covered. This article also provides in-depth insights and prospects on problems arising from blackberry research and utilization as well as future development trends, so as to provide an effective reference for the sustainable development and utilization of the blackberry industry.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"62 ","pages":"Article 105371"},"PeriodicalIF":4.8,"publicationDate":"2024-10-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142587297","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}

引用次数: 0

Algal Elixirs: Unraveling the multifaceted impact of Spirulina in human health 藻类灵药：揭示螺旋藻对人类健康的多方面影响

IF 4.8 1区农林科学

Food Bioscience Pub Date : 2024-10-28 DOI: 10.1016/j.fbio.2024.105365

Rati Sharma, Anita Rana

{"title":"Algal Elixirs: Unraveling the multifaceted impact of Spirulina in human health","authors":"Rati Sharma, Anita Rana","doi":"10.1016/j.fbio.2024.105365","DOIUrl":"10.1016/j.fbio.2024.105365","url":null,"abstract":"<div><div><em>Spirulina,</em> a blue-green microalga, is renowned as an algal elixir due to its high nutritional value and therapeutic potential. This review article provides an in-depth analysis of <em>Spirulina</em>, beginning with an overview of <em>Spirulina</em> and then delving into its nutritional composition. Additionally, we examined the bioactive compounds present in <em>Spirulina</em> along with different extraction methods for key compounds. We also elucidated the therapeutic potential of <em>Spirulina</em>, discussing its versatile applications in various health conditions such as immune system modulation, antioxidant properties, allergic rhinitis, diabetes management, cardiovascular health, anticancer, prebiotic & probiotic properties, eyesight conditions, anti-anaemic, neuro-protective and also effects on diseases of metabolism with their mechanisms of action. Through this review we also explored varieties of valuable products derived from <em>Spirulina</em> which highlighted its potential and adaptability across various industries; it also underlines the significance of considering potential side effects and also emphasized the importance of substantial dosing. It serves as a valuable resource for healthcare professionals, researchers and encourages more research and utilization of <em>Spirulina</em> for human health and well-being.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"62 ","pages":"Article 105365"},"PeriodicalIF":4.8,"publicationDate":"2024-10-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142560659","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}

引用次数: 0

The potential health benefits and mechanisms of sesame lignans in age-related diseases 芝麻木酚素对老年相关疾病的潜在健康益处和作用机制

IF 4.8 1区农林科学

Food Bioscience Pub Date : 2024-10-28 DOI: 10.1016/j.fbio.2024.105360

Yujun Li , Ying Chang , Yikai Zhang , Wenling Tu , Fuhang Xu , Liangxiao Zhang , Xiao Wang , Lei Wang

{"title":"The potential health benefits and mechanisms of sesame lignans in age-related diseases","authors":"Yujun Li , Ying Chang , Yikai Zhang , Wenling Tu , Fuhang Xu , Liangxiao Zhang , Xiao Wang , Lei Wang","doi":"10.1016/j.fbio.2024.105360","DOIUrl":"10.1016/j.fbio.2024.105360","url":null,"abstract":"<div><div>As the population ages, the occurrence of diseases related to aging increases, often accompanied by comorbidities and complications affecting multiple systems. Extracting multi-target pharmacologically active compounds from natural foods with health promotion or disease prevention capabilities is an important approach to improving age-related diseases. Sesame lignans, constituting the primary bioactive compounds in sesame seeds, possess considerable nutritional and health benefits. They have been proven to have beneficial effects on improving neurodegenerative diseases, metabolic diseases, various tumors, cardiovascular diseases, and osteoporosis. However, it cannot be ignored that sesame and its products also have serious allergenicity, which can pose a threat to health. How to make rational use of sesame lignans to maximize benefits and avoid harm, is a direction that researchers need to focus on. Based on this, this review provides a systematic overview of how sesame lignans contribute to the enhancement of various age-related diseases and elucidates their associated mechanisms. It also substantiates their safety with pharmacokinetic data, with a particular focus on introducing the most recent desensitization approaches for their allergenic properties. In summary, as a component of functional foods, sesame lignans possess significant potential for advancement. The expectation is that the article will act as a beneficial resource for the creation and clinical application of novel functional foods sourced from nature.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"62 ","pages":"Article 105360"},"PeriodicalIF":4.8,"publicationDate":"2024-10-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142555004","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}

引用次数: 0

Could Searsia pentaphylla be a source of new bioactive compounds? A bibliometric overview Searsia pentaphylla 能成为新生物活性化合物的来源吗？文献计量学概述

IF 4.8 1区农林科学

Food Bioscience Pub Date : 2024-10-24 DOI: 10.1016/j.fbio.2024.105349

Salma Elmarrkechy , Youssra El Ghandouri , Hanane Ferrassi , Youssef Elouafy , Omar Machich , Nadia Dakka , Ilhame Bourais

引用次数: 0

Stimulation of microbial butyrate synthesis through prebiotics 通过益生素刺激微生物丁酸盐合成

IF 4.8 1区农林科学

Food Bioscience Pub Date : 2024-10-22 DOI: 10.1016/j.fbio.2024.105329

Nicolas Simonelli , Analía Graciela Abraham , Micaela Medrano

{"title":"Stimulation of microbial butyrate synthesis through prebiotics","authors":"Nicolas Simonelli , Analía Graciela Abraham , Micaela Medrano","doi":"10.1016/j.fbio.2024.105329","DOIUrl":"10.1016/j.fbio.2024.105329","url":null,"abstract":"<div><div>The intestinal microbiota is a complex ecosystem in which diverse populations coexist and whose metabolism can be targeted. Through dietary intervention, the intestinal microbiota can be driven to synthesize a particular metabolite. This review aims to highlight studies in which prebiotic interventions are variably effective through the production of microbial butyrate <em>in situ</em>. Since the intestinal microbiota is an ecosystem that does not repeat between individuals, different prebiotics (with different physicochemical characteristics) may lead to different responses, which depend on the resident microbiota. Not all fibers have the same effect on all individuals, but it is possible to find a fiber whose consumption is suitable for an individual at a given time. There is enough scientific evidence to postulate that the effect of dietary fiber and prebiotics on human microbiota is enterotype-specific regarding short chain fatty acids production and bifidogenic effect; nevertheless, little is known regarding the effect on butyrogenic bacteria and butyrate synthesis <em>in situ</em>. Clarifying these unknown correlations would allow progress to be made in personalized dietary interventions.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"62 ","pages":"Article 105329"},"PeriodicalIF":4.8,"publicationDate":"2024-10-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142537809","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}

引用次数: 0

Green algal polysaccharides and derivatives as potential therapeutics for metabolic diseases 绿藻多糖及其衍生物作为代谢性疾病的潜在疗法

IF 4.8 1区农林科学

Food Bioscience Pub Date : 2024-10-18 DOI: 10.1016/j.fbio.2024.105310

Yusong Qiu , Zhengxin Chen , Yiqi Zhu , Jiahui Wen , Yuxi Wen , Yuning Liu , Weichao Chen , Chao Zhao

{"title":"Green algal polysaccharides and derivatives as potential therapeutics for metabolic diseases","authors":"Yusong Qiu , Zhengxin Chen , Yiqi Zhu , Jiahui Wen , Yuxi Wen , Yuning Liu , Weichao Chen , Chao Zhao","doi":"10.1016/j.fbio.2024.105310","DOIUrl":"10.1016/j.fbio.2024.105310","url":null,"abstract":"<div><div>Green algae is a nutrient-rich food that has the potential to be a natural source of raw materials for the development of new drugs. It is rich in polysaccharides and has antiviral, antibacterial, cytotoxic, immunostimulating and hypolipidemic properties. As a result, a large body of scientific literature has emerged highlighting the exciting therapeutic potential of these extraordinary molecules in a variety of situations. It is worth noting that green algae contain some polysaccharides with special structures, and some of these powerful physiological activities are closely related to their structure. This paper aims to provide a comprehensive overview of the chemical and pharmaceutical potential of green algae. Emphasis is also placed on the structure of polysaccharides and the monosaccharides that make up their structure. We are eager to elucidate the subtle interplay between the structural complexity of polysaccharides and their effects on pharmacological activity to further understand the medicinal potential of these unique organisms.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"62 ","pages":"Article 105310"},"PeriodicalIF":4.8,"publicationDate":"2024-10-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142537803","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}

引用次数: 0

Protein/polysaccharide based oral delivery system for precise targeting of polyphenols and carotenoids 基于蛋白质/多糖的口服给药系统，用于精确靶向多酚和类胡萝卜素

IF 4.8 1区农林科学

Food Bioscience Pub Date : 2024-10-18 DOI: 10.1016/j.fbio.2024.105311

Wen Jiang, Shiyu Zhai, Li Zhu, Yanan Bai, Jianuo Li, Juxiu Li

{"title":"Protein/polysaccharide based oral delivery system for precise targeting of polyphenols and carotenoids","authors":"Wen Jiang, Shiyu Zhai, Li Zhu, Yanan Bai, Jianuo Li, Juxiu Li","doi":"10.1016/j.fbio.2024.105311","DOIUrl":"10.1016/j.fbio.2024.105311","url":null,"abstract":"<div><div>The potential health benefits of polyphenols and carotenoids have attracted considerable interest. However, practical applications are hindered by several issues, including low stability, low bioavailability, and poor targeting. Polysaccharide/protein-based materials with high safety and biocompatibility are frequently employed in developing various delivery systems to tackle these challenges. Remarkably, targeted delivery systems are designed to deliver bioactive substances to specific targets after oral administration, increasing the concentration of the bioactive substance enriched at the target site and enhancing the biological effect. This review presents an overview of the design strategies and influencing factors for oral targeted delivery. The review particularly emphasizes the development and applications of oral targeted delivery for polyphenols and carotenoids at the system, cell, and subcellular compartment levels. Furthermore, this review delves into the intricacies of dual-targeted and multi-targeted cascade delivery strategies. The objective is to present novel insights into the delivery of polyphenols and carotenoids and offer methods and ideas for developing functional foods.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"62 ","pages":"Article 105311"},"PeriodicalIF":4.8,"publicationDate":"2024-10-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142587298","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}

引用次数: 0