Food Bioscience最新文献_第6页

Protective effects of Weizmannia coagulans LBK against acute cadmium toxicity in mice 地黄 LBK 对小鼠急性镉中毒的保护作用

IF 4.8 1区农林科学

Food Bioscience Pub Date : 2024-09-13 DOI: 10.1016/j.fbio.2024.105111

Yibo Lu , Jie Shen , Baojie Li , Panpan Zhao , Baokun Li , Zhifeng Fang , Jiancheng Wang , Guoqi Ni , Zhexin Fan

{"title":"Protective effects of Weizmannia coagulans LBK against acute cadmium toxicity in mice","authors":"Yibo Lu , Jie Shen , Baojie Li , Panpan Zhao , Baokun Li , Zhifeng Fang , Jiancheng Wang , Guoqi Ni , Zhexin Fan","doi":"10.1016/j.fbio.2024.105111","DOIUrl":"10.1016/j.fbio.2024.105111","url":null,"abstract":"<div><p>Cadmium (Cd) is an environmental non-biodegradable pollutant that induces toxic effects in humans. Therefore, there is a pressing need to identify new methods to relieve cadmium-induced toxic damage. In this study, <em>Weizmannia coagulans</em> (formerly termed <em>Bacillus coagulans</em>) LBK, which was isolated from silage feed, exhibited robust Cd tolerance and adsorption capabilities. In vitro experiments demonstrated that its scavenging rate for 1,1-diphenyl-2-picryl-hydrazyl radical (DPPH) and hydroxyl radicals was 40% and 39%, respectively. In vivo, LBK significantly reduced the mortality rate of cadmium-exposed mice. Moreover, LBK increased the hepatic levels of superoxide dismutase (SOD) and catalase (CAT), and histopathology examination suggested that LBK could attenuate liver damage. <em>W</em>. <em>coagulans</em> LBK significantly altered the composition of the intestinal microbiota and increased the abundance of beneficial bacteria such as <em>Leptospirillaceae</em> and <em>Lactobacillus</em>. Metabolomics analysis of cecal contents revealed that LBK regulated amino acid metabolic disorders caused by Cd exposure and restored the levels of glutamic acid, leucine, and aspartic acid. Based on the aforementioned advantages, <em>W. coagulans</em> LBK may be considered a promising candidate for alleviating oxidative stress caused by acute Cd exposure.</p></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"62 ","pages":"Article 105111"},"PeriodicalIF":4.8,"publicationDate":"2024-09-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142240949","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

Optimizing carotenoids NaHDES extraction for enhancing spreadable chocolate's nutritional value 优化类胡萝卜素 NaHDES 提取，提高涂抹巧克力的营养价值

IF 4.8 1区农林科学

Food Bioscience Pub Date : 2024-09-13 DOI: 10.1016/j.fbio.2024.105109

Lucia Sportiello , Roberta Tolve , Fernanda Galgano , Marco Giarola , Simone Musollini , Fabio Favati

{"title":"Optimizing carotenoids NaHDES extraction for enhancing spreadable chocolate's nutritional value","authors":"Lucia Sportiello , Roberta Tolve , Fernanda Galgano , Marco Giarola , Simone Musollini , Fabio Favati","doi":"10.1016/j.fbio.2024.105109","DOIUrl":"10.1016/j.fbio.2024.105109","url":null,"abstract":"<div><p>The potential to directly fortify food products using extracts obtained through green solvents is both innovative and promising. In pursuit of this goal, this study evaluated the possibility of directly fortifying spreadable chocolate with an optimized carotenoid-rich Natural Hydrophobic Deep Eutectic Solvent (NaHDES) extract formulated with monoterpenes. The optimized extract (3.545 ± 0.126, 3.341 ± 0.023, and 0.049 ± 0.001 mg/mL for total carotenoids, β-carotene and lutein, respectively) was obtained using a thymol/DL-menthol molar ratio of 1:4, a solvent:sample ratio of 10 (v/w), and an extraction time of 30 min. Subsequently, commercial no-sugar-added spreadable chocolate was fortified with the selected extract at 14 and 28 % (v/w). The fortified products were analyzed for carotenoid content, antioxidant activity, physicochemical and textural properties. The findings revealed that the lower extract addition minimally impacts the investigated characteristics of spreadable chocolate. Considering the preserving effect of the selected NaHDES on carotenoids and antioxidant activity, this innovative approach holds great promise for enhancing fortified food products' nutritional value and stability.</p></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"62 ","pages":"Article 105109"},"PeriodicalIF":4.8,"publicationDate":"2024-09-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2212429224015396/pdfft?md5=4d6508cc70f00999eb92616ca3ab69de&pid=1-s2.0-S2212429224015396-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142240944","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 and characterization of chitosan-rice starch films incorporating Amomum verum Blackw essential oil for grape preservation 壳聚糖-大米淀粉薄膜的制备和特性分析，其中含有用于葡萄保鲜的黑毛茛精油

IF 4.8 1区农林科学

Food Bioscience Pub Date : 2024-09-13 DOI: 10.1016/j.fbio.2024.105072

Patcharee Pripdeevech , Teerapong Sripahco , Nattakan Soykeabkaew , Wirongrong Tongdeesoontorn

{"title":"Preparation and characterization of chitosan-rice starch films incorporating Amomum verum Blackw essential oil for grape preservation","authors":"Patcharee Pripdeevech , Teerapong Sripahco , Nattakan Soykeabkaew , Wirongrong Tongdeesoontorn","doi":"10.1016/j.fbio.2024.105072","DOIUrl":"10.1016/j.fbio.2024.105072","url":null,"abstract":"<div><p>The preservation of perishable food items presents a significant challenge in the food industry. In this study, we investigated the development and characterization of chitosan-starch films incorporated with <em>A</em>. <em>verum</em> essential oil for application in grape preservation. The films were prepared using a solvent casting method, and their physical and antibacterial properties were thoroughly evaluated. The films demonstrated tensile strength values ranging from 21.28 MPa to 27.64 MPa and elongation at break between 71.24% and 84.23%. The water vapor permeability values for chitosan-starch films were from 2.04 kg/Pa·s·m to 2.51 kg/Pa·s·m. In addition, the antibacterial activity of the films was assessed against <em>Escherichia coli</em> and <em>Staphylococcus aureus</em>. The results revealed notable inhibitory effects, with inhibition zones ranging from 14.41 mm to 21.00 mm. The films' efficacy in grape preservation was evaluated through storage experiments at room temperature for 9 days, comparing them with polypropylene film and unwrapped samples. The chitosan-starch films, particularly those containing 1.0% <em>A. verum</em> essential oil, exhibited superior performance in reducing weight loss and maintaining grape firmness compared to common packaging materials. Moreover, grapes covered with these current active bio-based films demonstrated higher antioxidant activity, indicating potential benefits for extending shelf life and preserving fruit quality. Chitosan-starch films incorporated with <em>A. verum</em> essential oil hold promise as effective and environmentally friendly packaging materials for grape preservation.</p></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"62 ","pages":"Article 105072"},"PeriodicalIF":4.8,"publicationDate":"2024-09-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142240945","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

Clove essential oil and eugenol: A review of their significance and uses 丁香精油和丁香酚：其意义和用途综述

IF 4.8 1区农林科学

Food Bioscience Pub Date : 2024-09-13 DOI: 10.1016/j.fbio.2024.105112

Marina Vinhas Silva , Alice da Conceição Alves de Lima , Marina Gomes Silva , Viviane Fonseca Caetano , Michelle Felix de Andrade , Rafael Gleymir Casanova da Silva , Luiz Emílio Pessôa Timeni de Moraes Filho , Ivo Diego de Lima Silva , Glória Maria Vinhas

{"title":"Clove essential oil and eugenol: A review of their significance and uses","authors":"Marina Vinhas Silva , Alice da Conceição Alves de Lima , Marina Gomes Silva , Viviane Fonseca Caetano , Michelle Felix de Andrade , Rafael Gleymir Casanova da Silva , Luiz Emílio Pessôa Timeni de Moraes Filho , Ivo Diego de Lima Silva , Glória Maria Vinhas","doi":"10.1016/j.fbio.2024.105112","DOIUrl":"10.1016/j.fbio.2024.105112","url":null,"abstract":"<div><div>The present review provides a comprehensive overview of clove essential oil, including an outline of extraction methods, a review of its medical applications, an approach to toxicity and antimicrobial activity of eugenol, an exploration of recent advancements in polymeric materials, and an emphasis on important methodologies for assessing the antimicrobial properties of films in active food packaging incorporating clove oil extracts into polymer formulations. By employing bibliometric research methods, the review also explores the evolution of scientific production on clove oil, highlighting significant contributions to the field. Specifically, in the field of active packaging, the integration of clove oil and eugenol to produce antimicrobial packaging offers substantial benefits for food preservation, yet it also presents several challenges that must be addressed through continued research. By overcoming these challenges and navigating the regulatory landscape, eugenol-based packaging could play a significant role in the future of sustainable food preservation, offering both enhanced safety and extended shelf life for a wide range of food products.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"62 ","pages":"Article 105112"},"PeriodicalIF":4.8,"publicationDate":"2024-09-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142312039","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 combination of oxalic acid and uric acid degrading probiotic from traditional Chinese fermented food reduces calcium accumulation and prevents kidney stones formation in rats 中国传统发酵食品中的草酸和降解尿酸益生菌结合使用，可减少大鼠体内的钙积累并防止肾结石形成

IF 4.8 1区农林科学

Food Bioscience Pub Date : 2024-09-12 DOI: 10.1016/j.fbio.2024.105099

Yanyi Chen , Zhenmin Ling , Jing Ji , Zemin Wang , Ying Wu , Jingjing Fan , El-Sayed Salama , Sourabh Kulshreshtha , Pu Liu , Xiangkai Li

{"title":"The combination of oxalic acid and uric acid degrading probiotic from traditional Chinese fermented food reduces calcium accumulation and prevents kidney stones formation in rats","authors":"Yanyi Chen , Zhenmin Ling , Jing Ji , Zemin Wang , Ying Wu , Jingjing Fan , El-Sayed Salama , Sourabh Kulshreshtha , Pu Liu , Xiangkai Li","doi":"10.1016/j.fbio.2024.105099","DOIUrl":"10.1016/j.fbio.2024.105099","url":null,"abstract":"<div><p>Kidney stones, often resulting from a complex interplay of factors including oxalic acid, uric acid, and calcium. Current treatments lack comprehensive consideration of these factors and come with side effects. In this study, <em>Lactobacillus paracasei</em> GR-10 and <em>Pediococcus acidilactici</em> GR-11 were isolated from the fermented food “Jiangshui”. GR-10 demonstrated the ability to degrade 62.70% of oxalic acid (10 mM) within 24 h, while GR-11 degraded 28.60% of uric acid (4 mM). Combined treatment with GR-10 and GR-11 significantly reduced the number of stones in rats with ethylene glycol-induced kidney stones. This reduction was accompanied by a 57.19% decrease in urinary oxalate and a 52.80% decrease in serum uric acid levels. Simultaneously, urinary calcium level decreased by 27.18%. Inflammatory markers and indicators of oxidative stress associated with kidney stones were restored. Furthermore, the combined treatment effectively regulated the microbiota imbalance induced by kidney stones, resulting in reduced purine nucleoside accumulation in rat feces. This study offers promising insights into probiotics as an adjunct therapy for the prevention of kidney stones in the future.</p></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"62 ","pages":"Article 105099"},"PeriodicalIF":4.8,"publicationDate":"2024-09-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142232207","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 role of egg-derived nutrients in Alzheimer's disease: Exploring potential benefits and biological insights 鸡蛋营养素在阿尔茨海默病中的作用：探索潜在益处和生物学见解

IF 4.8 1区农林科学

Food Bioscience Pub Date : 2024-09-12 DOI: 10.1016/j.fbio.2024.105096

Md Salahuddin , Ahmed A.A. Abdel-Wareth , Ahmed K. Rashwan , Kohzy Hiramatsu , Sadanand Fulzele , Jayant Lohakare

{"title":"The role of egg-derived nutrients in Alzheimer's disease: Exploring potential benefits and biological insights","authors":"Md Salahuddin , Ahmed A.A. Abdel-Wareth , Ahmed K. Rashwan , Kohzy Hiramatsu , Sadanand Fulzele , Jayant Lohakare","doi":"10.1016/j.fbio.2024.105096","DOIUrl":"10.1016/j.fbio.2024.105096","url":null,"abstract":"<div><div>This review investigates the potential link between egg consumption and Alzheimer's disease (AD) through a nutritional lens, focusing on key nutrients found in eggs such as choline, docosahexaenoic acid (DHA), and tryptophan (TRP). Eggs are recognized for their high-quality protein content and are rich in nutrients essential for brain health. Notably, national health guidelines have shifted away from considering eggs as a risk factor for hypercholesterolemia and cardiovascular disease, largely due to the complex relationship between dietary cholesterol and blood cholesterol levels. Although eggs are a significant source of dietary cholesterol, recent studies suggest that the cholesterol in eggs does not substantially raise blood cholesterol levels or increase the risk of heart disease. This review also explores how nutrients like choline, DHA, and TRP in eggs contribute to cognitive health and may help reduce the risk of age-related cognitive decline, including AD. While the direct connection between egg consumption and AD is not fully established, the neuroprotective roles of these nutrients highlight the importance of further research. Additionally, this review addresses common misconceptions about egg cholesterol, emphasizing the importance of eggs as part of a balanced diet for maintaining brain health and potentially mitigating the risk of neurodegenerative diseases.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"62 ","pages":"Article 105096"},"PeriodicalIF":4.8,"publicationDate":"2024-09-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2212429224015268/pdfft?md5=749b9cc996496cf25a8d5e35f5891d05&pid=1-s2.0-S2212429224015268-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142312034","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

Natural aggregation of Lactobacillus: Mechanisms and influencing factors 乳酸菌的自然聚集：机制和影响因素

IF 4.8 1区农林科学

Food Bioscience Pub Date : 2024-09-12 DOI: 10.1016/j.fbio.2024.105007

Shunhe Wang , Lulu Li , Leilei Yu , Fengwei Tian , Jianxin Zhao , Qixiao Zhai , Wei Chen

{"title":"Natural aggregation of Lactobacillus: Mechanisms and influencing factors","authors":"Shunhe Wang , Lulu Li , Leilei Yu , Fengwei Tian , Jianxin Zhao , Qixiao Zhai , Wei Chen","doi":"10.1016/j.fbio.2024.105007","DOIUrl":"10.1016/j.fbio.2024.105007","url":null,"abstract":"<div><p><em>Lactobacillus</em> aggregation is a bacterial behavior, in which <em>Lactobacillus</em> cells adhere to each other or other strains to form aggregates. Substantial evidence indicates that <em>Lactobacillus</em> aggregation is closely related to biofilm formation, adhesion, colonization, and host physiological functions. Current reviews on <em>Lactobacillus</em> aggregation are often limited to a few aspects, or serve as a single step to address other related problems. In this paper, we review the current state and characteristics of self- and co-aggregations, including aggregation percentages, influencing factors, molecular mechanisms, and functions. <em>Lactobacillus</em> aggregation is a strain-specific behavior, rather than a species-specific one, and the characteristics of both aggregations are similar. The same species of <em>Lactobacillus</em> exhibits a relatively broad range of aggregation percentage, and involved in different influencing factors and mechanisms. Moreover, the same factors and mechanisms also participate in different <em>Lactobacillus</em> aggregations. This is mainly because of the complexity of aggregations. Meanwhile, we also summarize the functions of aggregation, including enhancing bacterial survival, promoting biofilm formation and involving in host physiological regulation.</p></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"62 ","pages":"Article 105007"},"PeriodicalIF":4.8,"publicationDate":"2024-09-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142241041","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

Metagenomic and metatranscriptomic analyses of microbial genera and volatiles produced during the fermentation of doubanjiang meju 豆瓣酱发酵过程中产生的微生物菌属和挥发性物质的元基因组和元转录组分析

IF 4.8 1区农林科学

Food Bioscience Pub Date : 2024-09-12 DOI: 10.1016/j.fbio.2024.105100

Liang Zhang , Yan Zeng , Jin Yu , Yufeng Li , Peibin Zeng

{"title":"Metagenomic and metatranscriptomic analyses of microbial genera and volatiles produced during the fermentation of doubanjiang meju","authors":"Liang Zhang , Yan Zeng , Jin Yu , Yufeng Li , Peibin Zeng","doi":"10.1016/j.fbio.2024.105100","DOIUrl":"10.1016/j.fbio.2024.105100","url":null,"abstract":"<div><p>Fermented broad beans (<em>Vicia faba</em> L.), commonly known as meju, serve as a crucial raw material for producing Pixian Doubanjiang (DBJ), a traditional condiment in Chinese cuisine. However, there is limited information on the dynamics of fungal populations and the activity shifts of key enzymes during DBJ meju fermentation. This study aimed to elucidate the microbial composition, active genera, expressed genes and pathways during the DBJ meju fermentation. The general chemical components, free amino acids, enzymes and volatile compounds were also investigated; the correlations between active genera and physicochemical factors were analyzed, at different fermentation stages. The results demonstrated that protease was the predominant enzyme during meju fermentation. A total of 32 major volatile compounds were identified, with most alcohols and aldehydes showing a sharp increase from the early to the middle stages, followed by stabilization until the end of fermentation. Significant shifts in metatranscriptomic composition at the genus level were observed, with <em>Aspergillus</em>, <em>Staphylococcus</em>, and <em>Tulasnella</em> emerging as the core active genera in the process. Notably, cellulase activity was positively correlated with the presence of <em>Tulasnella</em>. Additionally, <em>Aspergillus</em> and <em>Tulasnella</em> were found to play a crucial role in developing the unique aroma of DBJ meju. Our findings on the succession of active genera and their correlation with physicochemical factors are expected to provide substantial evidence for potential quality control and enhancement of this renowned Chinese condiment.</p></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"62 ","pages":"Article 105100"},"PeriodicalIF":4.8,"publicationDate":"2024-09-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142240946","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

Acesulfame potassium induces hepatic inflammation and fatty acids accumulation via disturbance of carnitine metabolism and gut microbiota 安赛蜜钾通过干扰肉碱代谢和肠道微生物群诱发肝脏炎症和脂肪酸积累

IF 4.8 1区农林科学

Food Bioscience Pub Date : 2024-09-12 DOI: 10.1016/j.fbio.2024.105101

Na Shou , Christopher Rensing , Qiwen Lin , Wenqian Xu , Keyi Fu , Xuefeng Yuan , Dandan Wu , Fan Wang , Yanzhong Li , Zunji Shi

{"title":"Acesulfame potassium induces hepatic inflammation and fatty acids accumulation via disturbance of carnitine metabolism and gut microbiota","authors":"Na Shou , Christopher Rensing , Qiwen Lin , Wenqian Xu , Keyi Fu , Xuefeng Yuan , Dandan Wu , Fan Wang , Yanzhong Li , Zunji Shi","doi":"10.1016/j.fbio.2024.105101","DOIUrl":"10.1016/j.fbio.2024.105101","url":null,"abstract":"<div><p>The controversy surrounding the impact of acesulfame potassium (Ace-K) on metabolic health has been growing. Here, male C57BL/6 mice were given Ace-K for 11 weeks (sterile water as the control group, 40 mg/kg body weight as the low dose group, 120 mg/kg as the high dose group), subsequently gut microbiome and targeted metabolomics were conducted to evaluate the effect of Ace-K on host health. Gut microbiota was perturbed by Ace-K, as evidenced by the down-regulation of beneficial bacteria and the increased abundance of <em>Collinsella</em> associated with inflammation. Fatty acids metabolism was altered by Ace-K, as evidenced by elevated long chain fatty acids (LCFAs) in liver and serum. Notably, the reduction of related genes and proteins correlated to carnitine metabolism and hepatic carnitine metabolites by Ace-K led to a reduction in the <em>β</em>-oxidation of LCFAs, ultimately causing the accumulation of LCFAs. These findings uncovered new perspectives on Ace-K-induced hepatic inflammation and fatty acids accumulation.</p></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"62 ","pages":"Article 105101"},"PeriodicalIF":4.8,"publicationDate":"2024-09-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142233892","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

Extraction of apple pomace polyphenols using natural deep eutectic solvents: A sustainable approach 使用天然深共晶溶剂萃取苹果渣多酚：一种可持续的方法

IF 4.8 1区农林科学

Food Bioscience Pub Date : 2024-09-12 DOI: 10.1016/j.fbio.2024.105083

Mengzhen Han , Mengxin Hou , Zhenpeng Gao

{"title":"Extraction of apple pomace polyphenols using natural deep eutectic solvents: A sustainable approach","authors":"Mengzhen Han , Mengxin Hou , Zhenpeng Gao","doi":"10.1016/j.fbio.2024.105083","DOIUrl":"10.1016/j.fbio.2024.105083","url":null,"abstract":"<div><p>To effectively utilize apple pomace resources, we extracted apple pomace polyphenols using natural deep eutectic solvent (NADES) as the medium, with a solvent-to-solid ratio of 50 mL/g, for a duration of 120 min. Compared to conventional extraction solvents (ethanol and methanol), four NADES significantly enhanced the extraction efficiency of polyphenols from apple pomace. Notably, NADES 1 (betaine: urea = 1:1, 30% water) and NADES 2 (betaine: malic acid = 1:1, 30% water) exhibited superior extraction capabilities, with maximum values reaching 5.245 ± 0.124 mg GAE/g pomace and 5.157 ± 0.164 mg GAE/g pomace, respectively, in Qinguan apple pomace. Both solvents reached their maximum extraction efficiency within 120 min, with NADES 1 achieving a maximum extraction amount of 4.8325 mg GAE/g and NADES 2 achieving 5.3039 mg GAE/g from Fuji apple pomace. NADES 1 and NADES 2 were more efficient in extracting monophenols such as quercetin, rutin, gallic acid, and procyanidin, whereas organic solvents (methanol and ethanol) were more effective for monophenols like methyl gallate and phlorizin. Furthermore, polyphenol extracts obtained using NADES from Fuji apple pomace displayed varying levels of antibacterial effectiveness, with NADES 4 (glucose: lactic acid = 1:5, 60% water) and NADES 2 showing superior efficacy against <em>Escherichia coli</em> and <em>Staphylococcus aureus</em>. This comprehensive study not only demonstrated the potential of NADES in extracting polyphenols from apple pomace but also highlighted their applicability as natural preservatives in the food industry.</p></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"62 ","pages":"Article 105083"},"PeriodicalIF":4.8,"publicationDate":"2024-09-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142172420","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