Food Bioscience最新文献

{"title":"Application of Spirulina as an innovative ingredient in pasta and bakery products","authors":"Mohammad Nejatian ,&nbsp;Amir Pouya Ghandehari Yazdi ,&nbsp;Hamed Saberian ,&nbsp;Nooshin Bazsefidpar ,&nbsp;Amin Karimi ,&nbsp;Arash Soltani ,&nbsp;Elham Assadpour ,&nbsp;Omer Said Toker ,&nbsp;Seid Mahdi Jafari","doi":"10.1016/j.fbio.2024.105170","DOIUrl":"10.1016/j.fbio.2024.105170","url":null,"abstract":"<div><div>Spirulina (SP) is the commercial name of <em>Arthrospira</em> algae species, especially <em>A. maxima</em> and <em>A. platensis</em>. This microalga has a unique composition of macro/micronutrients and is therefore characterized by an exceptional nutritional value. It contains a high amount of protein with most of the essential amino acids. It is also considered a good source of omega-3 fatty acids. Other nutritional properties of SP include minerals and antioxidant phenolics. In recent years, there has been a great interest in SP incorporation into food formulations to produce functional foods. In this article, the reports that used SP as an innovative ingredient in the formulation of bakery and pasta products were reviewed. The results of the examined studies indicated that the techno-functional characteristics of the products are not negatively affected if the optimum SP level is added to the food formulations. It seems that the most crucial concern of incorporating SP into different cereal-based products is its significant effect on their sensory properties such as odor, taste and overall acceptance. Several studies have investigated methods to overcome this major challenge: such as the use of ethanol-treated SP, encapsulation and application of flavor-improving agents. Using ethanol to remove SP pigments and using SP powder treated with ethanol in the product formulations can improve the sensory properties of the product. Moreover, encapsulation of SP by covering its odor could generally enhance the customer's satisfaction. More studies are still needed to prove the effectiveness of these techniques.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"62 ","pages":"Article 105170"},"PeriodicalIF":4.8,"publicationDate":"2024-09-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142322930","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":"Perspectives of high-pressure technology in probiotic food production: A comprehensive review","authors":"Érica Nascif Rufino Vieira ,&nbsp;Vanessa Caroline de Oliveira ,&nbsp;Anders Teixeira Gomes ,&nbsp;Mirielle Teixeira Lourenço ,&nbsp;Maria José do Amaral e Paiva ,&nbsp;Thaís Costa Santos ,&nbsp;Danúbia Joanes Rosa Guerra ,&nbsp;Marleny D.A. Saldaña","doi":"10.1016/j.fbio.2024.105179","DOIUrl":"10.1016/j.fbio.2024.105179","url":null,"abstract":"<div><div>Due to their health benefits, the growing demand for functional foods, including probiotics, is driving the market. Although several probiotic foods are available, their incorporation presents challenges due to the sensitivity of probiotics to processing conditions. Thus, the adoption of non-thermal technologies for microencapsulation and processing, such as high pressure, has been increasingly studied to preserve strains' viability and resistance. There are types of processing: high-pressure homogenization (HAP) and high hydrostatic pressure processing (HPP), depending on the pressure values applied and their specific purposes. This review explored the potential of high-pressure (HP) technology as an alternative to heat treatments for developing probiotic foods containing free and microencapsulated microorganisms, considering recent searches in ScienceDirect, Scopus, Web of Science, PubMed, and Google Scholar. This technology increases the viability and resistance of probiotics during processing, improving their functionality, maintaining the nutritional and sensory properties of the food, inactivating pathogenic and spoilage microorganisms and enzymes, and increasing the safety and shelf life of the food, being efficient for the microencapsulation of probiotics, providing them with protection and stability and enabling the development of innovative functional products. New wall materials such as natural polysaccharides and vegetable proteins have been studied for high-pressure microencapsulation, standing out for their biocompatibility, biodegradability, food safety, and desirable functional properties. HP technology presents itself as a promising alternative in developing probiotic foods from plant or animal matrices, considering free or microencapsulated microorganisms, enabling the development of a functional, safe, stable, innovative, and high-quality food.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"62 ","pages":"Article 105179"},"PeriodicalIF":4.8,"publicationDate":"2024-09-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142357520","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":"Bioactive secondary metabolites in mushrooms: A focus on polyphenols, their health benefits and applications","authors":"Melinda Fogarasi ,&nbsp;Silvia Amalia Nemeș ,&nbsp;Anca Fărcaș ,&nbsp;Carmen Socaciu ,&nbsp;Cristina Anamaria Semeniuc ,&nbsp;Maria Ioana Socaciu ,&nbsp;Sonia Socaci","doi":"10.1016/j.fbio.2024.105166","DOIUrl":"10.1016/j.fbio.2024.105166","url":null,"abstract":"<div><div>Mushrooms are renowned for their multifaceted contributions in the realms of nutrition and therapy. Possessing exceptional flavors, aromas, and nutritional content, they are categorized as 'functional foods' due to their ability to enhance overall health and confer nutritional advantages. Moreover, mushrooms have gained substantial recognition for their therapeutic applications, primarily owing it to their diverse repository of bioactive compounds referred to as secondary metabolites. These secondary metabolites exhibit a wide range of biological properties, encompassing anti-cancer, anti-diabetic, immunomodulatory, antimicrobial, anti-inflammatory, and antioxidative activities. The primary objective of this review is to emphasize the biologically active constituents found in various edible and medicinal mushroom species, with focus on the extraction and utilization of their principal compounds, particularly polyphenols. These polyphenols not only confer antioxidant effects but also offer preventive and therapeutic benefits. To achieve this, it is imperative to comprehend the techniques employed for phenolic compound extraction and to synthesize the key findings from the most noteworthy studies conducted to date.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"62 ","pages":"Article 105166"},"PeriodicalIF":4.8,"publicationDate":"2024-09-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142427862","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":"Valorization of berry pomace for extraction of polyphenol compounds and its co-encapsulation with probiotic bacteria","authors":"Poorva Sharma,&nbsp;Michael T. Nickerson,&nbsp;Darren R. Korber","doi":"10.1016/j.fbio.2024.105124","DOIUrl":"10.1016/j.fbio.2024.105124","url":null,"abstract":"<div><div>Saskatoon berry pomace, an antioxidant rich byproduct, may be suitable for nutraceuticals and functional foods. The present study aimed to co-encapsulate polyphenol-rich berry extract with probiotics to utilize the polyphenolic compounds present in berry pomace. The major benefit of co-encapsulation is that polyphenolic compounds increase the survival characteristics of probiotic bacteria in gastrointestinal tract. To make the process cost-effective, a conventional solvent extraction method was used for extraction of polyphenolic compounds from berry pomace. Spray drying was used to co-encapsulate polyphenols and probiotics by using plant-based carrier materials (pea protein isolate with gum Arabic). Spray dried powder was evaluated for encapsulation efficiency, gastrointestinal stability, bio-accessibility index, along with functional, structural and thermal characteristics. Berry pomace was found to be a good source of TPC, DPPH and ABTS with 2.49 mg GAE/1 g, 4.48 mg QE/1 g and 2.96 mg QE/1 g, respectively. The encapsulation efficiency (retention of polyphenolics and bacteria in capsules) of polyphenolic compounds and probiotics was 72.6% and 94.4%, respectively. Probiotic cells encapsulated with polyphenolic compounds showed improved survival (9.08 log CFU/mL) during <em>in vitro</em> gastrointestinal digestion. The bio-accessibility of TPC was 63.6% after intestinal digestion. The spray dried powder was observed to possess good thermal stability but poor functional properties, thus limiting applications to products such as bakery goods, sports bars, cereals and other foods where dispersibility is not imperative. Therefore, co-encapsulation by spray drying method offers an efficient and cost-effective method for simultaneous delivery of bioactive compounds and probiotics to the gut, extending their benefits by this combination.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"62 ","pages":"Article 105124"},"PeriodicalIF":4.8,"publicationDate":"2024-09-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2212429224015542/pdfft?md5=6333d91316f623fee5105d317b9a158f&pid=1-s2.0-S2212429224015542-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142312031","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":"Microgreens: Cultivation practices, bioactive potential, health benefits, and opportunities for its utilization as value-added food","authors":"Mahendra Gunjal ,&nbsp;Jyoti Singh ,&nbsp;Jaspreet Kaur ,&nbsp;Sawinder Kaur ,&nbsp;Vikas Nanda ,&nbsp;Ankita Sharma ,&nbsp;Prasad Rasane","doi":"10.1016/j.fbio.2024.105133","DOIUrl":"10.1016/j.fbio.2024.105133","url":null,"abstract":"<div><div>In recent years, changes in diet patterns and preferences for fresh food commodities, ready-to-eat food products, functional foods, and nutraceuticals have increased. Microgreens (young vegetable greens) are a relatively new form of product that has gained popularity and is also referred to as ‘vegetable confetti’. It is used to improve the sensorial characteristics, <em>viz</em>. appearance and flavor of foods such as salads and main dishes. Compared with seeds and their mature counterparts, microgreens contain greater levels of functional nutrients (minerals, vitamins, antioxidants, and phenolic compounds). This comprehensive review briefly describes the different families of microgreens used for the cultivation of microscale products and highlights their health-promoting bioactive compounds, such as antioxidants, phenolics, pigments, minerals, and vitamins, which are critically associated with the sustainable developmental goals of good health and welfare. In addition to these important factors affecting the cultivation of microgreens, such as their species, type, growth medium, use of nutrients, biofortification, and use of advanced illumination systems, preharvest and postharvest factors affecting microgreens are also addressed.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"62 ","pages":"Article 105133"},"PeriodicalIF":4.8,"publicationDate":"2024-09-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142312038","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":"D-serine alleviates colitis by regulating intestinal α1,2-fucosylation","authors":"Ye Yao ,&nbsp;Xubin Pan ,&nbsp;Yuanyuan Dai ,&nbsp;Yinghan Chen ,&nbsp;Zepeng Chang ,&nbsp;Zhangming Pei ,&nbsp;Yue Xiao ,&nbsp;Hongchao Wang ,&nbsp;Wenwei Lu ,&nbsp;Jianxin Zhao","doi":"10.1016/j.fbio.2024.105057","DOIUrl":"10.1016/j.fbio.2024.105057","url":null,"abstract":"<div><div>Colitis is often accompanied with reduced intestinal α1,2-fucosylation. D-serine has been reported to prevent chronic colitis and upregulate the α1,2-fucosylation levels of intestinal epithelial cells <em>in vitro.</em> However, the role of D-serine in acute colitis and whether α1,2-fucosylation regulation is involved in the process remains unclear. In this study, D-serine alleviated body weight loss, colon shortening, and intestinal barrier damage in mice with acute colitis. Additionally, D-serine helped maintain gut microbiota balance by increasing the abundance of beneficial bacteria, including <em>Bifidobacterium</em>, and decreasing the harmful bacteria, such as <em>Escherichia. Shigella</em>. Furthermore, untargeted metabolomics showed that D-serine can modify the metabolism of cecal microbiota by decreasing concentrations of colitis-associated metabolites. Nevertheless, inhibiting α1,2-fucosylation impaired D-serine-mediated alleviation of colitis, highlighting the importance of α1,2-fucosylation upregulation in this process. D-serine significantly increased the trans-epithelial resistance of normal colonic epithelial cells, which was impaired by α1,2-fucosylation inhibition. Additionally, D-serine enhanced α1,2-fucosylation of macrophages (RAW264.7 cells) and reduced the secretion of tumor necrosis factor-α. The higher expression of the serine uptake gene <em>Slc3a5</em> in type 3 innate lymphoid cells (ILC3s) suggested that D-serine may regulate intestinal α1,2-fucosylation by affecting IL-22 secretion of ILC3s. Taken together, our study showed that D-serine alleviates acute colitis by regulating α1,2-fucosylation of intestinal epithelial cells and macrophages. These findings suggest that regulating intestinal α1,2-fucosylation could be a potential strategy for the treatment of colitis.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"62 ","pages":"Article 105057"},"PeriodicalIF":4.8,"publicationDate":"2024-09-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142312032","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":"Preparation, identification and screening of anti-osteoporosis milk-derived peptides: Intervention effects in osteoporosis rats","authors":"Yingrui Zhang ,&nbsp;Yue Niu ,&nbsp;Caiqi Fu ,&nbsp;Lingjiao Zhu ,&nbsp;Hongxun Wang ,&nbsp;Yang Yi ,&nbsp;Wei Xu ,&nbsp;Danjun Guo","doi":"10.1016/j.fbio.2024.105120","DOIUrl":"10.1016/j.fbio.2024.105120","url":null,"abstract":"<div><div>To identify milk-derived peptides with both antioxidant and calcium absorption activities in combating osteoporosis, we employed a comprehensive screening approach that included virtual enzymatic hydrolysis, molecular docking, and cellular experiments using osteoblasts. Under the optimal conditions for dual-enzyme hydrolysis, the 1,1-diphenyl-2-trinitrophenylhydrazine (DPPH) radical scavenging rate and soluble calcium binding capacity of the milk-derived peptides were 19.69% and 0.6965 μg/mL, respectively. Six peptide segments, namely KEDVPSER, HKEMPFPK, YPSYG, EDVPSE, VPQLE, and IPAVF, were identified through UPLC-Q-Exactive Orbitrap MS and molecular docking for further validation. Among the peptides, YPSYG significantly promoted the proliferation of MC3T3-E1 cells both with and without CaCl₂ (<em>P</em> &lt; 0.05), increasing proliferation by 38.27% and 20.67%, respectively, compared to the control group. Additionally, YPSYG significantly improved proliferation after H₂O₂-induced oxidative damage (<em>P</em> &lt; 0.05), with a 38.23% higher rate than the model group. Compared with rats in the osteoporosis model group, YPSYG significantly enhanced serum alkaline phosphatase (ALP) and N-terminal propeptide of type I procollagen in rats (s-PINP) levels and decreased tartrate-resistant acid phosphatase (TRAP) levels (<em>P</em> &lt; 0.05). Furthermore, milk-derived peptides and YPSYG significantly increased the bone weight index, maximum load, and bending energy of the femur and tibia in osteoporotic rats (<em>P</em> &lt; 0.05). Additionally, these peptides significantly reduced the number of osteoclasts in the metaphysis of the femur and tibia in osteoporotic rats and alleviated microstructural damage. This study confirmed that milk-derived peptides, including YPSYG, effectively promoted bone formation and improved bone microstructure in osteoporotic rats. These findings provided a foundation for developing functional foods for elderly bone health.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"62 ","pages":"Article 105120"},"PeriodicalIF":4.8,"publicationDate":"2024-09-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142312030","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":"Supplementation with cysteine improved metabolic syndrome in rats by increasing antioxidant potential in the liver and adipose tissue, as well as decreasing hepatic NF-κB expression","authors":"Sina Mahdavifard ,&nbsp;Manouchehr Nakhjavani","doi":"10.1016/j.fbio.2024.105123","DOIUrl":"10.1016/j.fbio.2024.105123","url":null,"abstract":"<div><p>Insulin resistance is a key characteristic of metabolic syndrome (MetS). The hepatic nuclear factor- κB (NF-κB) signaling pathway plays a crucial role in insulin resistance and the development of type 2 diabetes. Our study aimed to examine the impact of cysteine (Cys) on various biochemical and histopathological parameters in the liver and kidney, hepatic NF-kβ expression, oxidative stress, inflammation, glycation, carbonyl stress markers, and insulin resistance. The study involved four groups of rats, each consisting of seven rats: a control group, a MetS group, and two similar groups receiving Cys treatment. Metabolic syndrome was induced in rats by administering a 40% sucrose solution, while, the treated groups received 50 mg/L Cys in their drinking water. Various factors, including body weight, hepatic NF-kβ expression, levels of antioxidants, <em>anti</em>-glycation, oxidative stress, carbonyl stress, inflammatory, <em>anti</em>-glycation, and glycation markers were assessed in blood and tissues. Liver and kidney function parameters and metabolic profiles were measured. Finally, liver tissue was also evaluated by a pathologist. The results showed that Cys reduced hepatic NF-kβ expression, oxidative stress, inflammation, glycation and carbonyl stress markers, as well as liver fatty content, blood sugar levels, insulin resistance, cardiovascular risk index, and body weight. The treatment also mitigated histopathological liver changes and acute hepatitis <em>(p &lt; 0.001).</em> Cysteine exhibited anti-obesity and anti-atherosclerotic effects, improved β-cell function, insulin sensitivity, and lipid metabolism, and enhanced liver and kidney function, as well as prevented acute hepatitis by restoring the GSH/GSSG ratio, hepatic NF-kβ signaling, and carbonyl stress.</p></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"62 ","pages":"Article 105123"},"PeriodicalIF":4.8,"publicationDate":"2024-09-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142241118","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":"Dietary oxygenated water mitigates type 2 diabetes mellitus by modulating gut microbiota and enhancing glucose metabolism in skeletal muscle","authors":"Yue Xiao ,&nbsp;Dongmei Yang ,&nbsp;Xiaoqing Chen ,&nbsp;Li Xiong ,&nbsp;Huan Guo ,&nbsp;Sheng Ma ,&nbsp;Bin Li ,&nbsp;Hong Gao ,&nbsp;Yina Huang","doi":"10.1016/j.fbio.2024.105110","DOIUrl":"10.1016/j.fbio.2024.105110","url":null,"abstract":"<div><div>Type 2 diabetes mellitus (T2DM) is a significant health concern resulting from dysregulation of glucose metabolism, emphasizing the need for effective dietary interventions. Emerging evidence suggests a correlation between diabetes and hypoxia, indicating that oxygenated water (ORW) may hold promise in mitigating T2DM. This study employed a multifaceted approach involving physiological, genomic, metabolomic, transcriptomic, and molecular biological analyses to investigate the effects of ORW on T2DM and its underlying mechanisms. The results demonstrated that ORW effectively ameliorated key symptoms of T2DM by improving polydipsia and polyphagia, reducing fasting blood glucose, enhancing glucose tolerance, and increasing insulin levels. Notably, the beneficial effects of ORW appeared to be mediated through modulation of gut-muscle interactions by influencing gut microbiota composition and metabolite profiles. Transcriptomic and molecular analyses revealed that ORW activated the Akt signaling pathway and upregulated key genes involved in glucose uptake and utilization in skeletal muscle, as evidenced by increased p-AKT/AKT ratio and upregulation of <em>Irs1</em>, <em>Glut4</em>, <em>Hk2</em>, and <em>Pfk</em>. Collectively, these findings demonstrate that ORW alleviates T2DM by modulating gut microbiota while enhancing glucose uptake/utilization in skeletal muscle, supporting its potential use as an effective adjuvant strategy for targeted regulation of T2DM.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"62 ","pages":"Article 105110"},"PeriodicalIF":4.8,"publicationDate":"2024-09-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142312114","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":"Chemical compositions and health promoting effects of wild edible mushroom milk-cap (Lactarius deliciosus): A review","authors":"Ziliang Su,&nbsp;Baojun Xu","doi":"10.1016/j.fbio.2024.105118","DOIUrl":"10.1016/j.fbio.2024.105118","url":null,"abstract":"<div><p><em>Lactarius deliciosus</em> is a kind of nutritious edible and medical wild mushroom, belonging to <em>Lactarius</em> genus and Russualaceae family. It has a symbiotic relationship with the roots of the host plant, forming symbiotic bodies and producing fruiting bodies. Due to the potential value for medicinal use, the health effects of <em>L. deliciosus</em> have been studied widely. In this paper, chemical compositions of <em>L. deliciosus</em> and the health effects related to the bioactive components are summarized. The literatures in this article are from ScienceDirect, Jane, Bing Academic, CNKI, ResearchGate, and PubMed. It is rich in protein, minerals, carbohydrates and taste compounds with lower calories and fat content. In addition, it had been confirmed that <em>L. deliciosus</em> have health effects such as antihyperglycemic, immune regulatory, and anti-tumor activity. For its future application and development, its molecular mechanisms and clinical trials in the field of immunity still need to be explored.</p></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"62 ","pages":"Article 105118"},"PeriodicalIF":4.8,"publicationDate":"2024-09-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142241042","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}