Food Science & Nutrition最新文献

{"title":"Encapsulation of Capsaicin in Oil-In-Water Nanoemulsion: Optimization by a Mixture Design and Its Application in Merguez Sausage Preservation","authors":"Eya Soussi,&nbsp;Khouloud Rigane,&nbsp;Anis Ben Hsouna,&nbsp;Miroslava Kačániová,&nbsp;Wissem Mnif,&nbsp;Zaina Algarni,&nbsp;Moncef Chouaibi","doi":"10.1002/fsn3.70042","DOIUrl":"https://doi.org/10.1002/fsn3.70042","url":null,"abstract":"<p>In this research work, a mixture design was applied to optimize the encapsulation of capsaicin in oil–water-nanoemulsion using almond gum, pea protein isolate, and citrus pectin as independent variables. Therefore, results indicated that the cubic, special cubic, and quartic models were the most adequate to describe the variation of responses as a function of independent variables. Therefore, the pea protein isolate showed the highest effect on mean droplet size, polydispersity index, ξ-potential, and antioxidant activities. However, the almond gum was the most significant component in whiteness and plastic viscosity (<i>p</i> &lt; 0.05). Moreover, the rheological properties of the nanoemulsions demonstrated that are non-Newtonian fluids with pseudoplastic (shear thinning) behavior and are well-fitted by the Casson model. Remarkably, all the nanoemulsions exhibited antioxidant activities, in which the almond gum and pea protein isolate combination indicated the highest activities (IC₅₀). Also, the formulated nanoemulsions exhibited more sensitivity to the Gram-positive bacteria (<i>Listeria monocytogenes</i> and <i>Staphylococcus aureus</i>). Thus, the statistical data revealed that the mixture of almond gum (16.13%), pea protein isolate (73.45%), and citrus pectin (10.42%) was proven to be the optimum condition. Besides, these findings indicated that there are no significant differences between optimal conditions and those obtained in practice (<i>p</i> &gt; 0.05). Under these conditions, the experimental values of mean droplet size, polydispersity index, ξ -potential, whiteness index, plastic viscosity, creaming index, encapsulation yield, and the inhibitory concentration at 50% were 3.58 nm, 12.13%, −30.53 mV, 78.65, 0.12 Pa·s, 1.96%, 94.06%, and 23.01 μg/mL, respectively. Furthermore, encapsulated capsaicin was used to Merguez preservation and the results revealed that pH, color parameters, TVB-N, TBARS amounts, textural properties, and their shelf life were improved over a storage time of 30 days at 4°C. Hence, the findings are encouraging and allow considering the use of capsaicin nanoemulsions based on almond gum for the enrichment of food, cosmetic, and pharmaceutical products.</p>","PeriodicalId":12418,"journal":{"name":"Food Science & Nutrition","volume":"13 2","pages":""},"PeriodicalIF":3.5,"publicationDate":"2025-02-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsn3.70042","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143475345","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"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":"Evolutionary Insight and Expression Pattern of WUSCHEL-Related Homebox Genes of Dendrobium huoshanense","authors":"Jing Wang,&nbsp;Yingyu Zhang,&nbsp;Yanshuang Ren,&nbsp;Muhammad Aamir Manzoor,&nbsp;Shanyong Yi,&nbsp;Cheng Song","doi":"10.1002/fsn3.70057","DOIUrl":"https://doi.org/10.1002/fsn3.70057","url":null,"abstract":"<p>The <i>WOX</i> (<i>WUSCHEL-related homebox</i>) gene family is critical for plant growth, development, and the regulation of stress responses; however, the function of <i>Dendrobium huoshanense</i> WOX has not been extensively studied. Nine <i>WOX</i> genes have been identified in the <i>D. huoshanense</i> genome. These <i>WOX</i> genes were unequally distributed on five chromosomes, with four <i>WOX</i> genes occupying chr1. A phylogenetic tree of <i>D. huoshanense</i> and five other species was built based on the maximum likelihood method, suggesting that these WOX proteins could be grouped into three classical clades. Structural variation analysis of the three <i>Dendrobium</i> relatives revealed that <i>D. huoshanense</i> had more translocations and inversions with <i>D. nobile</i> than <i>D. chrysotoxum</i>. Intraspecific collinearity analysis of <i>D. huoshanense</i> based on the MCScanX revealed no large-scale WGD and segmental duplications between these <i>WOX</i> genes. The Ka/Ks ratio and calculated timeline (MYA), indicate that all <i>DhWOX</i> genes were subject to purifying selection. Interspecies microsynteny analysis revealed that <i>D. huoshanense</i> shares more gene pairs with two closely related species, consistent with their genetic relationships. Gene structure analysis showed that <i>DhWOX1</i>, <i>DhWOX2</i>, <i>DhWOX6</i>, and <i>DhWOX8</i> contained 3′ or 5’ UTR. Conserved motif analysis revealed that these WOX contain conserved homeodomain domains and similar components. Multiple sequence alignments showed that the homeodomain near the C-terminus has a typical helix–turn–helix structure and amino acid composition, while DhWOX3 uniquely contains WUS-box motif. Protein–protein interaction analysis showed that DhWOX5 may be co-expressed with DhWOX6 and DhWOX9. A large number of cis-acting elements in the promoter regions associated with hormone signaling, vegetation development stages, and stress responses. Differential gene expression was analyzed after MeJA treatment. <i>DhWOX4</i> showed high expression at 2 and 4 h, whereas <i>DhWOX6</i> and <i>DhWOX7</i> showed dynamic fluctuations. <i>DhWOX8</i> showed consistently low expression, whereas DhWOX9 expression was highest at 2 and 4 h. <i>DhWOX1</i> and <i>DhWOX3</i> showed no detectable expression levels. The subcellular localization results indicated that <i>DhWOX2</i> and <i>DhWOX6</i> genes were expressed in the nucleus. These findings contribute to our understanding of the roles of these genes in <i>D. huoshanense</i>.</p>","PeriodicalId":12418,"journal":{"name":"Food Science & Nutrition","volume":"13 3","pages":""},"PeriodicalIF":3.5,"publicationDate":"2025-02-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsn3.70057","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143475464","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"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":"Effective Innovative Technologies and One Health Strategies in Mitigating Aflatoxin Contamination in Peanut Oil: A Systematic Review and Meta-Analysis","authors":"Chalachew Yenew,&nbsp;Seblework Mekonen,&nbsp;Argaw Ambelu,&nbsp;Almaw Genet Yeshiwas","doi":"10.1002/fsn3.70062","DOIUrl":"https://doi.org/10.1002/fsn3.70062","url":null,"abstract":"<p>Aflatoxin contamination in peanut oil poses significant health, agricultural, and environmental risks. This study assesses the effectiveness of advanced technologies and One Health strategies in mitigating these risks. Through systematic review and meta-analysis, we evaluate the effectiveness of integrated approaches. We conducted a systematic review and meta-analysis of studies from PubMed, Scopus, and Web of Science (September 2010–September 2024) on aflatoxin mitigation in peanut oil. We included studies involving agricultural, health, and environmental interventions, focusing on Aflasafe, ozonation, and One Health strategies. A random-effects meta-analysis was performed to calculate pooled effect sizes. Our review of 30 studies, including five meta-analyses, highlights that advanced mitigation methods like Aflasafe (90%, 95% CI: 85%–95%), Ozonation (85%, 95% CI: 70%–95%), and Biological Control (80%, 95% CI: 70%–90%) significantly reduce aflatoxin contamination in peanut oil. However, reduced efficacy was observed, with dexification found to be 58% (95% CI: 52%–64%) and a pooled effect size of 77% (95% CI: 67%–87%). One Health strategies also show substantial impact, with the highest effect size of 0.91 (95% CI: 0.81–1.00) through Aflasafe training, followed by integrated agricultural, environmental, and health education (0.70, 95% CI: 0.58–0.82) and health-sector risk awareness (0.68, 95% CI: 0.57–0.79), yielding a pooled effect size of 0.75 (95% CI: 0.70–0.80). This review highlights the effectiveness of advanced technologies and One Health strategies in reducing aflatoxin contamination in peanut oil. Combining Aflasafe, ozonation, and One Health approaches offers a promising strategy for both immediate control and sustainable management. Future research should prioritize cost-effective technologies and community-based interventions to enhance impact and scalability, especially in resource-limited settings.</p>","PeriodicalId":12418,"journal":{"name":"Food Science & Nutrition","volume":"13 2","pages":""},"PeriodicalIF":3.5,"publicationDate":"2025-02-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsn3.70062","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143439168","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"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":"The Chemical Constituents and Anti-Hyperlipidemia Effect of Salt-Processed Fenugreek Seed","authors":"Yang Qu,&nbsp;Yi Wang,&nbsp;Honghe Xiao,&nbsp;Mingyue Jiang,&nbsp;Qian Cai,&nbsp;Yi Liu,&nbsp;Yu Zheng,&nbsp;Baojie Zhang","doi":"10.1002/fsn3.70043","DOIUrl":"https://doi.org/10.1002/fsn3.70043","url":null,"abstract":"<p>The seed of fenugreek (FS) was traditionally used in diets and as a spice in India, as well as medicine in China. It had anti-diabetic and anti-hypolipidemic effects. According to the theory of traditional Chinese medicine, the effects of FS were enhanced after salt processing. But the enhanced effect of salt-processed fenugreek seed (SFS) on anti-hyperlipidemia was not yet fully understood. By UPLC-QTOF-MS analysis, five flavonoids and six saponins were tentatively identified in SFS. Salt processing increased the dissolution of polysaccharides and trigonelline. FS and SFS significantly improved the serum biochemical indexes, including total cholesterol (TC), triglycerides (TG), and low-density lipoprotein cholesterol (LDL-C) of hyperlipidemic rats, promoted the excretion of TC and total bile acid (TBA), and downregulated aspartate aminotransferase (AST). According to the results of factor analysis, FS and SFS restored the severity of hyperlipidemia to a similar extent, and SFS enhanced the excretion of cholesterol more significantly. FS and SFS reduced the ratio of Firmicutes/Bacteroidetes (F/B), which was upregulated in HFD group. Additionally, SFS significantly increased the abundance of Ruminococcus_1, which was negatively correlated with blood lipid levels. Thus, to regulate gut microbiota and promote the excretion of cholesterol were the mechanisms of the effects of SFS on hyperlipidemia. The higher amounts of total polysaccharides and trigonelline in SFS than in FS led to their different effects.</p>","PeriodicalId":12418,"journal":{"name":"Food Science & Nutrition","volume":"13 2","pages":""},"PeriodicalIF":3.5,"publicationDate":"2025-02-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsn3.70043","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143439169","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"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":"Development of Biscuit Formulation Enriched With Tomato Paste Waste Using Integrated AHP-TOPSIS Method","authors":"Ezgi Ozgoren Capraz,&nbsp;Ozan Capraz,&nbsp;Figen Turan,&nbsp;Fatma Isik","doi":"10.1002/fsn3.70051","DOIUrl":"https://doi.org/10.1002/fsn3.70051","url":null,"abstract":"<p>A high amount of waste is generated in tomato paste production. This waste contains tomato peel and seeds which are rich in food components such as carotenoids, phenolic compounds, mineral matters, dietary fibers, proteins, and fats. Therefore, it draws attention as a good enrichment material. In this study, biscuit production was carried out using tomato paste production waste powder (TPWP) at ratios of 0% (control), 6% (TPW6), 12% (TPW12), and 18% (TPW18). In the study, firstly, various chemical, physical, and sensory properties of the biscuit samples were determined. In biscuits, the amount of protein, fat, ash, total dietary fiber, insoluble dietary fiber, P, K, Ca, Mg, Mn, total phenolic, lycopene and β-carotene contents, <i>a</i>* and <i>b</i>* color values, and antioxidant activity value increased significantly as the TPWP addition ratio increased (<i>p</i> &lt; 0.05); carbohydrate ratio, energy value, and <i>L</i>* value decreased significantly (<i>p</i> &lt; 0.05). In light of the results from sensory analysis, the samples produced by adding TPWP up to 12% had similar scores as the control sample in terms of color, odor, hardness, and chewiness parameters (<i>p</i> &gt; 0.05). In addition, overall acceptability scores and taste decreased with the increase in the TPWP addition ratio. Finally, biscuit samples were examined in terms of functional (total dietary fiber, lycopene, β-carotene, and antioxidant activity) and sensory properties (taste, color, chewiness) using the integrated AHP-TOPSIS method, and the optimum product formulation was determined as TPW12 according to these criteria. Total dietary fiber, total phenolic contents and antioxidant activity of TPW12 were found to be approximately 2.2-, 5.6- and 13.6- fold higher compared to the control sample, respectively. Additionally, lycopene and β-carotene contents of TPW12 were 6.57 and 14.75 ppm, whereas no lycopene and β-carotene were detected in the control sample. The results of the study revealed that TPWP could be an excellent source of dietary fiber, lycopene and β-carotene for biscuits.</p>","PeriodicalId":12418,"journal":{"name":"Food Science & Nutrition","volume":"13 2","pages":""},"PeriodicalIF":3.5,"publicationDate":"2025-02-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsn3.70051","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143439167","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"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":"Functional Characterization of Glycated Peptide Aggregates in Whey Protein Hydrolysates","authors":"C. J. Slingerland,&nbsp;M. Laats,&nbsp;H. F. J. Savelkoul,&nbsp;R. J. J. van Neerven,&nbsp;M. Teodorowicz","doi":"10.1002/fsn3.4704","DOIUrl":"https://doi.org/10.1002/fsn3.4704","url":null,"abstract":"<p>Heating food proteins promotes a reaction between proteins and sugars called the Maillard reaction (MR). Maillard reaction products (MRPs) have been linked to increased immunogenicity of proteins through interaction with receptors for advanced glycation end products (RAGE). Here, we aimed to characterize the functional properties of whey protein hydrolysates (WPHs) and its' fractions. A partial WPH1 and an extensive WPH2 were size fractionated. The MRPs were detected with anti-Nε-carboxymethyllysine (CML) antibody and binding to RAGE was measured using inhibition ELISA. Induction of pro-inflammatory cytokines was determined in THP-1-derived macrophages, and the capacity to induce degranulation of basophils was assessed using FcεRI+ RBL cells. The partial WPH1, but not WPH2, contained high MW fractions (aggregates &gt; 100 kDa) which bound to RAGE and induced the production of IL-6, IL1-β, and IL-8 in THP-1 macrophages. The aggregates of WPH1, but not the smaller fractions, induced the degranulation of FcεRI+ RBL cells. The presence of high MW glycated aggregates in partial WPHs leads to increased binding to RAGE, production of pro-inflammatory cytokines, and basophil degranulation in the presence of whey-specific IgE. This implies that the safety and functionality of partially hydrolyzed formulas should not be generalized due to their composition and potential immunogenicity of glycated aggregates.</p>","PeriodicalId":12418,"journal":{"name":"Food Science & Nutrition","volume":"13 2","pages":""},"PeriodicalIF":3.5,"publicationDate":"2025-02-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsn3.4704","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143439166","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"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":"Fermented Royal Jelly Enriched With 10-Hydroxydecanoic Acid and Its Potential for Enhancing Mucosal Immunity","authors":"Hayate Itatani,&nbsp;Ayanori Yamaki,&nbsp;Kaori Konishi,&nbsp;Hideto Okamoto,&nbsp;Nobuaki Okumura,&nbsp;Norihiro Shigematsu,&nbsp;Shogo Misumi,&nbsp;Shinji Takenaka","doi":"10.1002/fsn3.70041","DOIUrl":"https://doi.org/10.1002/fsn3.70041","url":null,"abstract":"<p>Royal jelly (RJ) is known to contain 10-hydroxydecanoic acid (10HDAA), which has been shown to have immune activation properties, including the promotion of M cell differentiation. However, the natural concentration of 10HDAA in RJ is relatively low. To enhance the functional use of RJ as an immunostimulatory food ingredient, this study aimed to increase its 10HDAA content using bacteria capable of converting 10-hydroxy-2-decenoic acid (10H2DA) to 10HDAA in RJ. A lactic acid bacterium, <i>Lactobacillus panisapium</i>, was isolated from the digestive tract of queen bees and demonstrated a high capacity to convert 10H2DA to 10HDAA. Using the isolated strain, fermented RJ (fRJ) with a fivefold increase in 10HDAA content was produced compared to raw RJ. Preliminary evaluations of fRJ's immune-stimulating effects revealed significant benefits, including enhanced M cell differentiation, activation of macrophage phagocytic ability, and increased immunoglobulin (Ig) A secretion in individuals with reduced salivary IgA levels. Safety assessments confirmed that fRJ is safe for consumption. In summary, fRJ enriched with 10HDAA was produced and demonstrated potential as an immune-stimulating food.</p>","PeriodicalId":12418,"journal":{"name":"Food Science & Nutrition","volume":"13 2","pages":""},"PeriodicalIF":3.5,"publicationDate":"2025-02-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsn3.70041","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143431316","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"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":"Relationship Between FODMAP Diet and Irritable Bowel Syndrome: A Mendelian Randomization Study","authors":"Lu Wang,&nbsp;Wei Cao,&nbsp;Qian-Hua Zheng,&nbsp;Dehua Li,&nbsp;Yujun Hou,&nbsp;Shuai Chen,&nbsp;Fangli Luo,&nbsp;Xianjun Xiao,&nbsp;Ying Chen,&nbsp;Ying Li,&nbsp;Siyuan Zhou","doi":"10.1002/fsn3.70037","DOIUrl":"https://doi.org/10.1002/fsn3.70037","url":null,"abstract":"<p>There is some evidence of a link between fermentable oligosaccharides, disaccharides, monosaccharides and polyols (FODMAP) diet and irritable bowel syndrome (IBS). However, few studies have analyzed the relationship between specific dietary intakes and IBS using Mendelian randomization (MR). Exposure and outcome datasets were sourced from the IEU Open GWAS project. Genetic variants significantly associated with 28 dietary intakes at a genome-wide level were selected as instrumental variables. Summary statistics for the target outcome of IBS were obtained with a sample of 187,028 European individuals (4605 cases, 182,423 controls). Univariable and multivariable MR analyses were conducted to estimate the overall and independent MR associations after adjustment for genetic liability to intestinal flora. Genetic predispositions to six of 28 dietary intakes were associated with a decreased risk of IBS, including dried fruit, beef, cereal, lobster/crab, cereal, feta, and coffee, while cherry and poultry intake were associated with an increased risk of IBS. Three of eight associations persisted after adjusting for genetically predicted intestinal flora, and multivariable MR analysis identified that salad/raw vegetable intake was associated with a decreased risk of IBS. Twenty of 28 dietary intakes did not remain significantly associated after adjustment for intestinal flora. This study provides MR evidence supporting causal associations between FODMAP dietary intakes and IBS.</p>","PeriodicalId":12418,"journal":{"name":"Food Science & Nutrition","volume":"13 2","pages":""},"PeriodicalIF":3.5,"publicationDate":"2025-02-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsn3.70037","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143431744","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"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":"Anti-Obesity Effects of Leuconostoc mesenteroides 4-Fermented Lemon Peel Filtrate on HFD-Induced Obese Mice via NFκB/ PPAR-γ Pathway","authors":"Xianrong Zhou,&nbsp;Yang Fan,&nbsp;Jia Liu,&nbsp;Ruokun Yi,&nbsp;Yongpeng He,&nbsp;Xin Zhao,&nbsp;Lujun Chen","doi":"10.1002/fsn3.70039","DOIUrl":"https://doi.org/10.1002/fsn3.70039","url":null,"abstract":"<p>Obesity is a major health problem associated with Type 2 diabetes, non-alcohol fatty liver disease (NAFLD), and atherosclerosis. Functional lactic acid bacteria-fermented products have been reported to have potential anti-obese effect. The present results revealed that <i>Leuconostoc mesenteroides</i> 4 (LMSS4)-fermented lemon peel filtrate slowed down the increase of body weight, and decreased liver and epididymal fat indices; it also decreased serum levels of TC (total cholesterol), TG (triglyceride), LDL-C (low-density lipoprotein cholesterol), ALT (alanine transaminase), AST (aspartate transaminase), and AKP (alkaline phosphatase), TNF-α (tumor necrosis factor-α), IFN-γ (interferon gamma), IL-1β (interleukin-1β), IL-6 (interleukin-6), and IL-10 (interleukin-10), increased the levels of HDL-C (high-density lipoprotein cholesterol), IL-4 (interleukin-4), and IL-10 (interleukin-10). Furthermore, the mRNA expression of NFκB-p65 (nuclear factor-κB p65), PPAR-γ (eroxisome proliferator-activated receptor γ), TNF-α, IL-1β, leptin, SREBP-1c (sterol regulatory element binding protein-1c), FAS (fatty acid synthase), and CEBP/α (CCAAT/enhancer binding protein α) were down-regulated, while the expression of IL-4, IκB-α (inhibitory subunit of NF Kappa B alpha), and IL-10 were upregulated after the mice were treated with LMSS4-fermented lemon filtrate; the filtrate also downregulated the protein expression of NFκB-p65 and PPAR-γ but increased the expression of IκB-α. The HPLC results found that rutin and hesperidin were the predominant constituents in both the unfermented and LMSS4-fermented lemon filtrates among the 15 constituents analyzed. In addition, chlorogenic acid, umbelliferone, byakangelicin, and oxypeucedanin hydrate were increased in the fermented lemon filtrate, in which chlorogenic acid showed the highest increase rate (83.51%). In conclusion, the anti-obesity effect of LMSS 4-fermented lemon peel filtrate was mediated via the regulation of the NFκB/PPAR-γ signaling pathway. These results could provide an experimental basis for developing new functional lemon beverages for obesity intervention.</p>","PeriodicalId":12418,"journal":{"name":"Food Science & Nutrition","volume":"13 2","pages":""},"PeriodicalIF":3.5,"publicationDate":"2025-02-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsn3.70039","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143431740","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"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":"Sensory Lexicon Construction and Quantitative Descriptive Analysis of Jiang-Flavor Baijiu","authors":"Junjie Niu,&nbsp;Yubo Yang,&nbsp;Lei Zhao,&nbsp;Nian Cao,&nbsp;Xiaolin Xiong,&nbsp;Zhenyu Yun,&nbsp;Fan Yang,&nbsp;Yang Xu,&nbsp;Huabin Tu,&nbsp;Kui Zhong,&nbsp;Houyin Wang,&nbsp;Haiyan Gao,&nbsp;Yao Zhang,&nbsp;Zhen Qin,&nbsp;Li Wang,&nbsp;Bolin Shi","doi":"10.1002/fsn3.4652","DOIUrl":"https://doi.org/10.1002/fsn3.4652","url":null,"abstract":"<p>Jiang-flavor Baijiu (JFB) is one of the most complex and representative types of traditional Chinese liquor, known for its unique flavor, which is popular among Chinese consumers. Previous studies primarily focused on detecting and identifying volatile compounds but lacked comprehensive descriptions and precise differentiation of their sensory qualities. To explore the sensory characteristics of JFB, this study collected widely recognized sensory descriptors from literature, standards, free descriptive questionnaires, and Pivot Profile experiments, which were then textually analyzed and merged to yield 88 sensory descriptors. M-value and multivariate statistical methods were then used to narrow these down to 35 sensory descriptors, for which corresponding definitions and physical references were established, forming a sensory lexicon for JFB. A quantitative descriptive analysis (QDA) was performed on JFB samples using the sensory lexicon. To ensure the reliability of the analysis, the panel's performance was also evaluated. Hierarchical cluster analysis (HCA), radar plots, and one-way analysis of variance (ANOVA) demonstrated that the established sensory lexicon accurately reflects the sensory profile of JFB and can be used to differentiate the sensory characteristics of samples from different price ranges or regions. This study opens new avenues for the standardization of quantitative descriptive analysis for JFB and provides a case study for constructing sensory lexicons for other types of Baijiu in China.</p>","PeriodicalId":12418,"journal":{"name":"Food Science & Nutrition","volume":"13 2","pages":""},"PeriodicalIF":3.5,"publicationDate":"2025-02-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsn3.4652","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143431315","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}