Food Bioscience最新文献

{"title":"Phenolic compounds in dietary target the regulation of gut microbiota: Role in health and disease","authors":"Qinqiu Zhang ,&nbsp;Yi Xu ,&nbsp;Danka Bukvicki ,&nbsp;Yue Peng ,&nbsp;Fan Li ,&nbsp;Qing Zhang ,&nbsp;Jing Yan ,&nbsp;Shang Lin ,&nbsp;Shuxiang Liu ,&nbsp;Wen Qin","doi":"10.1016/j.fbio.2024.105107","DOIUrl":"10.1016/j.fbio.2024.105107","url":null,"abstract":"<div><div>Mechanisms of interaction between phenolic compounds (PCs) and gut microbiota have received widespread attention. Excluding individual differences in absorption and metabolism, the bioavailability and stability of PCs depend on the composition of the gut microbiota and the short-chain fatty acid content, producing a series of enzymatic hydrolytic, splitting and reduction reactions. Meanwhile, PCs can be used as prebiotics, and alter the <em>Firmicutes</em>/<em>Bacteroidetes</em>, reduce harmful bacteria and enrich short-chain fatty acids (SCFAs)-producing bacteria, thereby protecting and regulating the intestinal barrier and immune system. In various diseases, such as metabolic disease, cardiovascular diseases, neurological diseases and cancer, PCs can reduce clinical symptoms and reverse the disease through different pathways, such as facilitating metabolic inflammation mainly through the Lipopolysaccharide (LPS)/Toll-like receptor 4/Nuclear Factor Kappa B signaling pathway. SCFAs and LPS can be also used as two major biomarkers for the interaction PCs and gut microbiota. Based on recent findings, a comprehensive review of PCs biotransformation and gut microbiota interaction mechanisms is summarized. It will provide some perspective on selecting and consuming PCs with probiotic activity.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"62 ","pages":"Article 105107"},"PeriodicalIF":4.8,"publicationDate":"2024-09-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142312037","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":"Viola stocksii: A rich source of antioxidant and anti-inflammatory flavonoid glycosides with converged therapeutic potential against SARS-CoV-2 MPro, spike trimer, and surface glycoproteins","authors":"Roshan Zamir ,&nbsp;Shanza Munir ,&nbsp;Humaira Yasmeen Gondal ,&nbsp;Muhammad Nisar ,&nbsp;Sami A. Al-Hussain ,&nbsp;Ahmed Abbaskhan ,&nbsp;Zain M. Cheema ,&nbsp;Magdi E.A. Zaki ,&nbsp;M. Iqbal Choudhary","doi":"10.1016/j.fbio.2024.105095","DOIUrl":"10.1016/j.fbio.2024.105095","url":null,"abstract":"<div><p>This research presents the first comprehensive investigation into the phytochemical and nutraceutical properties of <em>Viola stocksii.</em> The study aimed to identify the therapeutic efficacy and bioactive constituents of this medicinal herb, traditionally used as an herbal tea for managing respiratory and abdominal issues in remote areas of Pakistan. The therapeutic efficacy of the plant was assessed as an anti-oxidant-rich health tonic coupled with anti-inflammatory and immunomodulatory activities against COVID-19 and its evolving variants. The study involved sequential extraction, bio-assay guided fractionation, isolation, characterization, and biological evaluation. Preliminary <em>in vitro</em> studies have demonstrated that polar fractions of the plant possess significant antioxidant and antiinflammatory potential. A diverse combination of chromatographic techniques (Diaion resin HP-20, Sephadex LH-20, ODS-C18, and RP-HPLC) facilitated the purification of active constituents of the plant. Comprehensive analysis of NMR (¹H, ¹³C, and 2D NMR) and mass (EIMS, HR-EIMS, and FAB-HRMS) spectral data lead to characterize the isolated compounds (<strong>1</strong>–<strong>4</strong>) as flavonoid glycosides. Results from <em>in vitro</em> and <em>in-silico</em> evaluations revealed that the isolated glycosides exhibit high antioxidant, antiinflammatory, and immunomodulatory activities, which synergistically show promising potential in combating SARS-CoV-2 variants. Besides M^Pro, therapeutic potential against two unexplored proteins i.e. the spike trimer (7WZ1) and surface glycoproteins (7QTJ) was studied for the first time. Kaempferol (<strong>KamGluαRh</strong>) and quercetin (<strong>QurGluαRh</strong>) carrying rutinoside, were identified as the most active constituents of the plant, with the highest binding affinities in the range of −10 to −13 kcal/mol. Ten distinct active regions were explored on the spike trimer, including strong binding affinity with the essential RBD region, spike head, and tail of the protein. MD simulation validated the stability of <strong>M</strong>^{<strong>pro</strong>}-<strong>KamGluαRh</strong> and <strong>M</strong>^{<strong>pro</strong>}<strong>-QurGluαRh</strong> complexes evidenced by an average RMSD of 0.2 nm led to the mechanistic understanding of M^pro inhibition. ADMET and pharmacokinetic studies authenticated the therapeutic ability and drug-likeness profiling of all extracted compounds. Results revealed the beneficial role of glycosides in boosting the medicinal effectiveness of flavonoids and the potential of <em>Viola stocksii</em> as an immunity booster against respiratory infections like COVID-19.</p></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"62 ","pages":"Article 105095"},"PeriodicalIF":4.8,"publicationDate":"2024-09-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2212429224015256/pdfft?md5=0677c54d568d48c4bdc8a7af9f9c2dfa&pid=1-s2.0-S2212429224015256-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142232208","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":"Assessment of the potential susceptibility of planktonic cells and bacterial biofilms by diosgenin","authors":"Maria do Socorro Costa ,&nbsp;Ana Raquel Pereira da Silva ,&nbsp;Nara Juliana Santos Araújo ,&nbsp;Cícera Laura Roque Paulo ,&nbsp;Gabriel Gonçalves Alencar ,&nbsp;Maria Anesia Sousa de Alencar ,&nbsp;Talysson Felismino Moura ,&nbsp;Clara Mariana Gonçalves Lima ,&nbsp;Thiago Sampaio de Freitas ,&nbsp;José Maria Barbosa Filho ,&nbsp;Jacqueline Cosmo Andrade-Pinheiro ,&nbsp;Henrique Douglas Melo Coutinho","doi":"10.1016/j.fbio.2024.105106","DOIUrl":"10.1016/j.fbio.2024.105106","url":null,"abstract":"<div><p>Bacterial biofilms are formed by a complex community of microorganisms, held together by a matrix that provides structural support and stability to microbial communities, making infections associated with biofilms more difficult to treat. In the face of growing research in the health area in search of antibiotics with action against biofilms, natural products present an effective alternative strategy. In this context, the aim of this study was to evaluate bacterial biofilm formation, assess the susceptibility of planktonic cells to diosgenin, and examine its efficacy on inhibiting and treating biofilms. The broth microdilution method was used to determine the Minimum Inhibitory Concentration (MIC). Six bacterial strains were tested: <em>Staphylococcus aureus</em> ATCC 25923, <em>Pseudomonas aeruginosa</em> ATCC 9027, <em>Pseudomonas aeruginosa</em> 24, <em>Enterococcus faecalis</em> INCQS 0017, <em>Enterococcus faecalis</em> INCQS 00018, and <em>Enterococcus faecalis</em> INCQS 654. The crystal violet method was employed to evaluate the potential of diosgenin in biofilm inhibition and eradication. Chlorhexidine gluconate served as a reference standard for the antibiofilm assays, along with the antibiotics norfloxacin, ampicillin, and gentamicin. MIC determination revealed that diosgenin exhibited intrinsic antimicrobial activity, with an MIC of 406 μg/mL against <em>S. aureus</em> ATCC 25923. The antibiofilm activity showed significant inhibition for <em>E. faecalis</em> 17 and moderate inhibition against <em>E. faecalis</em> 654 and <em>S. aureus</em> 25923. Furthermore, diosgenin effectively eradicated preformed biofilms of <em>S. aureus</em> 25923 and <em>P. aeruginosa</em> 9027, indicating its ability to interfere with biofilm biomass. These results suggest that diosgenin not only inhibits bacterial biofilm formation but also eradicates established biofilms, highlighting it as a promising candidate for the development of products aimed at combating bacterial biofilms.</p></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"62 ","pages":"Article 105106"},"PeriodicalIF":4.8,"publicationDate":"2024-09-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142233893","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 role of Bacillus strains and growth medium in shaping γ-glutamyl peptide production","authors":"Qian Li ,&nbsp;Longteng Zhang ,&nbsp;Lene Jespersen ,&nbsp;Dennis Sandris Nielsen ,&nbsp;René Lametsch","doi":"10.1016/j.fbio.2024.105103","DOIUrl":"10.1016/j.fbio.2024.105103","url":null,"abstract":"<div><p>To compare γ-glutamyl di- and tripeptides generated by different <em>Bacillus</em> strains and investigate the impact of substrates on the production of γ-glutamyl peptides, six strains of four species, including <em>B. subtilis</em>, <em>B. velezensis</em>, <em>B. amyloliquefaciens</em> and <em>B. paralicheniformis</em>, were cultivated in a standard brain heart infusion (BHI) broth and a medium consisting of hemoglobin hydrolysates (HH) for six days. Quantitative analysis of free amino acids and γ-glutamyl peptides, as well as determination of bacterial growth and γ-glutamyltransferase activity were carried out. Results revealed that all <em>Bacillus</em> strains could generate a series of γ-glutamyl dipeptides in both media. Most strains produced higher concentrations of target peptides in the HH medium (up to 83.56 μM), which correlated with higher levels of free amino acids in the medium. Glutathione was detected only in the BHI medium with <em>B. subtilis</em> PRO84, <em>B. velezensis</em> PRO76, <em>B. altitudinis</em> PRO107, and <em>B. paralicheniformis</em> PRO109 (up to 0.61 μM), indicating the glutathione-forming ability of these <em>Bacillus</em> strains. Production of γ-glutamyl peptides was influenced by both the choice of strain and growth medium, with the medium exerting a more pronounced impact than the strain. This study highlights the importance of selecting the appropriate substrate and <em>Bacillus</em> strains to produce desired γ-glutamyl peptides as enhancers of koku, potentially inspiring the conversion of meat side streams into valuable kokumi seasonings.</p></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"62 ","pages":"Article 105103"},"PeriodicalIF":4.8,"publicationDate":"2024-09-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2212429224015335/pdfft?md5=e548cafeb42669c32cbc3faca2d7d9bb&pid=1-s2.0-S2212429224015335-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142240947","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":"Protective effects of Weizmannia coagulans LBK against acute cadmium toxicity in mice","authors":"Yibo Lu ,&nbsp;Jie Shen ,&nbsp;Baojie Li ,&nbsp;Panpan Zhao ,&nbsp;Baokun Li ,&nbsp;Zhifeng Fang ,&nbsp;Jiancheng Wang ,&nbsp;Guoqi Ni ,&nbsp;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}

{"title":"Optimizing carotenoids NaHDES extraction for enhancing spreadable chocolate's nutritional value","authors":"Lucia Sportiello ,&nbsp;Roberta Tolve ,&nbsp;Fernanda Galgano ,&nbsp;Marco Giarola ,&nbsp;Simone Musollini ,&nbsp;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}

{"title":"Preparation and characterization of chitosan-rice starch films incorporating Amomum verum Blackw essential oil for grape preservation","authors":"Patcharee Pripdeevech ,&nbsp;Teerapong Sripahco ,&nbsp;Nattakan Soykeabkaew ,&nbsp;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}

{"title":"Clove essential oil and eugenol: A review of their significance and uses","authors":"Marina Vinhas Silva ,&nbsp;Alice da Conceição Alves de Lima ,&nbsp;Marina Gomes Silva ,&nbsp;Viviane Fonseca Caetano ,&nbsp;Michelle Felix de Andrade ,&nbsp;Rafael Gleymir Casanova da Silva ,&nbsp;Luiz Emílio Pessôa Timeni de Moraes Filho ,&nbsp;Ivo Diego de Lima Silva ,&nbsp;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}

{"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 ,&nbsp;Zhenmin Ling ,&nbsp;Jing Ji ,&nbsp;Zemin Wang ,&nbsp;Ying Wu ,&nbsp;Jingjing Fan ,&nbsp;El-Sayed Salama ,&nbsp;Sourabh Kulshreshtha ,&nbsp;Pu Liu ,&nbsp;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}

{"title":"The role of egg-derived nutrients in Alzheimer's disease: Exploring potential benefits and biological insights","authors":"Md Salahuddin ,&nbsp;Ahmed A.A. Abdel-Wareth ,&nbsp;Ahmed K. Rashwan ,&nbsp;Kohzy Hiramatsu ,&nbsp;Sadanand Fulzele ,&nbsp;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}