Food Science & Nutrition最新文献_第10页

Converting Equol Nonproducers to Producers: A Systematic Review of Randomized Clinical Trials. 将雌马酚非生产者转化为生产者：随机临床试验的系统评价。

IF 5 2区农林科学

Food Science & Nutrition Pub Date : 2026-09-27 eCollection Date: 2026-10-01 DOI: 10.1002/fsn3.72394

Jiatong Li, Mengyi Li, Saied Aboushanab, Mark Ebeid, Rieko Hatanaka, Miho Iida, Masato Takase, Ian Jacobs, Arnur Gusmanov, Aya Hirata, Naoko Miyagawa, Naoki Nakaya, Daisuke Sugiyama, Curtis Tilves, Atsushi Hozawa, Xingnan Li, Noel T Mueller, Panayiotis V Benos, Akira Sekikawa

{"title":"Converting Equol Nonproducers to Producers: A Systematic Review of Randomized Clinical Trials.","authors":"Jiatong Li, Mengyi Li, Saied Aboushanab, Mark Ebeid, Rieko Hatanaka, Miho Iida, Masato Takase, Ian Jacobs, Arnur Gusmanov, Aya Hirata, Naoko Miyagawa, Naoki Nakaya, Daisuke Sugiyama, Curtis Tilves, Atsushi Hozawa, Xingnan Li, Noel T Mueller, Panayiotis V Benos, Akira Sekikawa","doi":"10.1002/fsn3.72394","DOIUrl":"10.1002/fsn3.72394","url":null,"abstract":"Soy isoflavones have been associated with benefits for menopausal symptoms, cardiovascular health, and cognitive function, yet randomized clinical trials (RCTs) in Western countries have produced inconsistent results. A key factor may be equol, a metabolite of daidzein with stronger estrogenic and antioxidant effects, produced at lower rates in Western than in East Asian populations. This systematic review evaluates RCTs aimed at converting equol nonproducers to producers (CRD420251038428). We searched PubMed, Embase, and Web of Science for RCTs published between 1991 and 2025. Twelve RCTs (n = 730, 85.5% female) met inclusion criteria. Interventions included soy isoflavones alone, soy with probiotics, fermented soy products, seaweed, and wheat bran. Studies were conducted in Japan (n = 1), Brazil (n = 1), and Western countries (n = 10), with durations ranging from a single dose to 2.5 years. Study quality was assessed using the National Heart, Lung, and Blood Institute evaluation tool. None of the interventions significantly converted equol nonproducers into producers, with methodological limitations including small sample sizes, inconsistent equol measurement, and heterogeneous populations compromising reliability. Achieving equol producer status could unlock the full nutritional potential of soy isoflavones for menopausal, cardiovascular, and cognitive health. Future studies should prioritize standardized equol measurement, microbiome-targeted interventions, and well-powered, diverse populations to develop effective dietary strategies for Western populations where soy intake and equol production remain low.","PeriodicalId":12418,"journal":{"name":"Food Science & Nutrition","volume":"14 10","pages":"e72394"},"PeriodicalIF":5.0,"publicationDate":"2026-09-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13617254/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149074150","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}

引用次数: 0

Enhancing the Shelf Life and Microbial Safety of Refrigerated Eggs Using Edible Coatings of Aloe Vera Gel Combined With Fennel and Lime Peel Essential Oils 用芦荟凝胶与茴香和酸橙皮精油复合的可食用涂层提高冷藏鸡蛋的保质期和微生物安全性。

IF 5 2区农林科学

Food Science & Nutrition Pub Date : 2026-09-27 DOI: 10.1002/fsn3.72389

Zahra Ranjbarinasab, Fatemeh Shahdadi, Maryam Yousefi, Zohreh Seyedimarghaki, Shima Omidi

{"title":"Enhancing the Shelf Life and Microbial Safety of Refrigerated Eggs Using Edible Coatings of Aloe Vera Gel Combined With Fennel and Lime Peel Essential Oils","authors":"Zahra Ranjbarinasab, Fatemeh Shahdadi, Maryam Yousefi, Zohreh Seyedimarghaki, Shima Omidi","doi":"10.1002/fsn3.72389","DOIUrl":"10.1002/fsn3.72389","url":null,"abstract":"In order to investigate the effect of coating with aloe vera gel (100%), different levels of fennel and lime peel essential oil (0, 500, and 1000 ppm) on some qualitative and microbial characteristics of eggs at refrigerated temperature (5°C) during three storage periods (1, 15, and 30 days), an experiment was conducted as a factorial in a completely randomized design with three replications. During the storage period, the weight loss (%), Haugh unit, shell thickness, albumen and yolk pH, albumen foam production and total bacterial count were investigated. The results showed that the highest weight after 30 days of storage, the highest weight loss was observed in the control (4.81%), whereas all coated treatments showed significantly lower weight loss (3.35%–3.36%). The highest Haugh unit values were recorded in the treatments coated with aloe vera gel containing 1000 ppm fennel essential oil (65.74) and 1000 ppm lime peel essential oil (65.40), whereas the lowest value was observed in the control (54.17). The highest pH of egg white and yolk was observed in the control compared to other experimental treatments on days 15 and 30. Shell thickness was not affected by the experimental treatments (p > 0.05). At the end of the storage, the highest total microbial count was observed in the control (5.40 log CFU/g) and the lowest in the aloe vera + 1000 ppm fennel essential oil (4.16 log CFU/g) and aloe vera + 1000 ppm lime peel essential oil (4.17 log CFU/g) treatments. In general, it can be concluded that coating with aloe vera gel along with fennel and lime peel essential oil, particularly at 1000 ppm, can be used as an effective combination to reduce the microbial load and maintain the quality of the internal contents of eggs during the storage period.","PeriodicalId":12418,"journal":{"name":"Food Science & Nutrition","volume":"14 10","pages":""},"PeriodicalIF":5.0,"publicationDate":"2026-09-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13617203/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149074087","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}

引用次数: 0

Impact of Tunisian Fermented Zgougou and Related Lactobacilli on Caco-2 Cell Barrier Integrity: Upregulation of Key Tight Junction Proteins. 突尼斯发酵zougou及相关乳酸菌对Caco-2细胞屏障完整性的影响：关键紧密连接蛋白的上调。

IF 5 2区农林科学

Food Science & Nutrition Pub Date : 2026-09-27 eCollection Date: 2026-10-01 DOI: 10.1002/fsn3.72387

Jihen Missaoui, Marina Liso, Mohamed Lataoui, Rosangela Limongelli, Fabio Minervini, Lotfi Achour, Maria De Angelis

{"title":"Impact of Tunisian Fermented Zgougou and Related Lactobacilli on Caco-2 Cell Barrier Integrity: Upregulation of Key Tight Junction Proteins.","authors":"Jihen Missaoui, Marina Liso, Mohamed Lataoui, Rosangela Limongelli, Fabio Minervini, Lotfi Achour, Maria De Angelis","doi":"10.1002/fsn3.72387","DOIUrl":"10.1002/fsn3.72387","url":null,"abstract":"The intestinal barrier is a critical regulator of gut health, often compromised by dysbiosis and inflammation. Given the rising interest in fermented plant-based foods and probiotics as adjuvants in maintaining gut health, this study explored the biological activity of zgougou juice, comparing spontaneous fermentation (J) with driven fermentation using two lactobacilli with probiotic traits (namely Lactiplantibacillus paraplantarum A1 and Lactiplantibacillus plantarum A2), as well as the effects of cell biomass and Cell-Free Supernatants (CFS) obtained from those lactobacilli. Using a Caco-2 cell monolayer model, we assessed barrier integrity via Transepithelial Electrical Resistance (TEER) and gene expression of Tight Junction Proteins (TJP) and the cytokine Tumor Necrosis Factor α (TNFα). Treatment of Caco-2 monolayer with zgougou juice fermented with lactobacilli significantly reinforced the intestinal barrier, with TEER values reaching 690-963.33 Ω·cm2. Furthermore, it upregulated TJP expression, outperforming bacterial biomass and their CFS. These findings would suggest that zgougou juice improves intestinal barrier, though further in vivo and clinical trials are necessary to claim any benefits for human health.","PeriodicalId":12418,"journal":{"name":"Food Science & Nutrition","volume":"14 10","pages":"e72387"},"PeriodicalIF":5.0,"publicationDate":"2026-09-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13617255/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149074093","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}

引用次数: 0

Effects of Rosemary, Citronella, and Tea Tree Essential Oils on Fermentation Characteristics and Aerobic Stability of Sorghum Silage. 迷迭香、香茅和茶树精油对高粱青贮发酵特性和有氧稳定性的影响。

IF 5 2区农林科学

Food Science & Nutrition Pub Date : 2026-09-25 eCollection Date: 2026-09-01 DOI: 10.1002/fsn3.72258

José Ribeiro Meirelles Júnior, Tadeu Silva de Oliveira, Ismael Nacarati da Silva, Elvanio José Lopes Mozelli Filho, Elon Souza Aniceto, Malony Tavares Lima, Jéssica Luizi de Souza Andrade, Breno Augusto Vaz Santos

{"title":"Effects of Rosemary, Citronella, and Tea Tree Essential Oils on Fermentation Characteristics and Aerobic Stability of Sorghum Silage.","authors":"José Ribeiro Meirelles Júnior, Tadeu Silva de Oliveira, Ismael Nacarati da Silva, Elvanio José Lopes Mozelli Filho, Elon Souza Aniceto, Malony Tavares Lima, Jéssica Luizi de Souza Andrade, Breno Augusto Vaz Santos","doi":"10.1002/fsn3.72258","DOIUrl":"10.1002/fsn3.72258","url":null,"abstract":"This study evaluated the effects of increasing doses of rosemary, citronella, and tea tree essential oils on fermentation characteristics, nutritional value, microbial count, losses, and aerobic stability of sorghum silage. A completely randomized design was used in a 3 × 4 factorial scheme, consisting of three essential oils (citronella, rosemary, and tea tree) and four inclusion levels: 0 (control silage without additive), 500, 1000, and 2000 mg kg-1 of fresh forage, with four replicates per treatment. The inclusion of rosemary essential oil increased crude protein content (p = 0.006), while reducing ammonia nitrogen (p = 0.029) and butyric acid concentration (p < 0.001). Increasing essential oil levels resulted in a quadratic response for silage pH (p = 0.003) and a linear decrease in lactic acid concentration (p = 0.018). Additionally, higher inclusion levels led to reduced dry matter recovery (p = 0.001) and increased lactic acid bacteria counts (p = 0.016). Regarding aerobic stability, the addition of 1000 mg kg-1 of citronella essential oil increased stability by 96 h. Essential oil treatments also influenced silage pH dynamics during aerobic exposure (p < 0.05). Overall, essential oils modified the fermentation and aerobic stability of sorghum silage. Rosemary essential oil was associated with lower NH3-N and butyric acid concentrations, whereas higher inclusion levels increased LAB counts.","PeriodicalId":12418,"journal":{"name":"Food Science & Nutrition","volume":"14 9","pages":"e72258"},"PeriodicalIF":5.0,"publicationDate":"2026-09-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13614449/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149059737","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}

引用次数: 0

Enhancing Yogurt Functionality: Effects of Aronia melanocarpa and Lactobacillus acidophilus DSM 20079 on Quality Parameters and In Vitro Bioaccessibility. 提高酸奶的功能性：黑果野茅和嗜酸乳杆菌DSM 20079对酸奶品质参数和体外生物可及性的影响。

IF 5 2区农林科学

Food Science & Nutrition Pub Date : 2026-09-24 eCollection Date: 2026-09-01 DOI: 10.1002/fsn3.72337

Çiğdem Konak Göktepe, Neşe Mutlu, Talha Demirci, Aysun Oraç, Nihat Akin, Lütfi Pirlak

{"title":"Enhancing Yogurt Functionality: Effects of Aronia melanocarpa and Lactobacillus acidophilus DSM 20079 on Quality Parameters and In Vitro Bioaccessibility.","authors":"Çiğdem Konak Göktepe, Neşe Mutlu, Talha Demirci, Aysun Oraç, Nihat Akin, Lütfi Pirlak","doi":"10.1002/fsn3.72337","DOIUrl":"10.1002/fsn3.72337","url":null,"abstract":"This study evaluated the impact of Aronia melanocarpa puree (2% and 6%) and Lactobacillus (L.) acidophilus DSM 20079 on yogurt quality during 28 days of storage, with emphasis on physicochemical, microbiological, and biofunctional properties. Acidification kinetics varied with formulation, with yogurt B (6% aronia+probiotic) reaching pH 4.6 faster (194 ± 2 min) than yogurt A (2% aronia+probiotic; 233 ± 2 min). The addition of aronia reduced hardness while enhancing water holding capacity. It also enhanced functional properties, with 6% aronia and L. acidophilus DSM 20079 increasing total phenolic content by 71.04% and DPPH activity by 414.93% compared to the control. Yogurt B exhibited the highest α-glucosidase inhibitory activity on Day 28 (33.23%), whereas the control showed 12.21%. ACE inhibitory activity was enhanced only in probiotic-containing yogurts. In addition, antioxidant bioaccessibility peaked during intestinal digestion, where FRAP values increased by up to 435.80%. Sensory evaluation indicated that the addition of probiotics to aronia-enriched yogurts positively influenced overall sensory quality scores, although stirred-type samples received the lowest scores (5.08) by Day 28. Throughout storage, L. acidophilus DSM 20079 counts remained above the recommended probiotic threshold of 6 log CFU/g, ensuring the functional probiotic potential of the product. These findings highlight the potential of aronia and probiotic supplementation to improve the functional and sensory properties of yogurt, offering a promising strategy for the development of functional dairy products.","PeriodicalId":12418,"journal":{"name":"Food Science & Nutrition","volume":"14 9","pages":"e72337"},"PeriodicalIF":5.0,"publicationDate":"2026-09-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13602824/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149037406","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}

引用次数: 0

Safety Evaluation of Bacillus Isolates From Fermented Tarhana With Probiotic Potential. 具有益生菌潜力的发酵Tarhana芽孢杆菌分离株的安全性评价。

IF 5 2区农林科学

Food Science & Nutrition Pub Date : 2026-09-24 eCollection Date: 2026-09-01 DOI: 10.1002/fsn3.72372

Ayşe Avcı, Esma Alemdar, Elif Sezer, İnci Cerit, Fikriye Alev Akçay, İbrahim Çakır

{"title":"Safety Evaluation of Bacillus Isolates From Fermented Tarhana With Probiotic Potential.","authors":"Ayşe Avcı, Esma Alemdar, Elif Sezer, İnci Cerit, Fikriye Alev Akçay, İbrahim Çakır","doi":"10.1002/fsn3.72372","DOIUrl":"10.1002/fsn3.72372","url":null,"abstract":"Tarhana is a Turkish fermented food that has been widely consumed by Turkish people for hundreds of years. The main fermentation microorganisms are lactic acid bacteria; however, in this study, we aimed to isolate Bacillus strains from tarhana samples and to investigate some probiotic properties after identification. Various types of tarhana samples were collected, and after a preliminary screening test, 53 isolates were selected. The isolates were Gram-positive, endospore-forming, catalase-positive, and motile. Biochemical pathogenicity tests, including lecithinase, DNase, and hemolytic activities, were performed, and all isolates were lecithinase-negative and DNase-negative. Hemolytic tests indicated that eight isolates were gamma-hemolytic and the rest were alpha-hemolytic. Ten virulence genes were investigated in all isolates, and none of them harbored any of these genes. The isolates exhibited strong tolerance to bile salts (78.3%-97.3%) and simulated gastric conditions (81.3%-99.5%). The hydrophobicity potential of the isolates was quite variable, ranging from 14.6% to 76.2%. Aggregation after 24 h ranged from 50.4% to 79.2%. Twenty of the isolates were strong biofilm formers and were susceptible to the antibiotics specific to Bacillus (according to EUCAST). This study revealed the potential of Turkish tarhana as a source of probiotic Bacillus strains.","PeriodicalId":12418,"journal":{"name":"Food Science & Nutrition","volume":"14 9","pages":"e72372"},"PeriodicalIF":5.0,"publicationDate":"2026-09-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13602818/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149037492","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}

引用次数: 0

Sea Medick Volatile Oil: Antioxidant, Insecticidal, In Vitro Cytotoxic Activity on SAF-1 Cells and Anti-Lipoxygenase Assessment via In Vitro and In Silico Methods. 海药挥发油：体外抗氧化、杀虫、体外对sa1细胞的细胞毒活性及抗脂氧合酶活性的体外和室内评价

IF 5 2区农林科学

Food Science & Nutrition Pub Date : 2026-09-24 eCollection Date: 2026-09-01 DOI: 10.1002/fsn3.72373

Marwa Melliti, Marcello Iriti, Mabrouk Horchani, Ikbel Chaieb, Cristóbal Espinosa-Ruiz, Maria Angeles Esteban, Hayet Edziri

{"title":"Sea Medick Volatile Oil: Antioxidant, Insecticidal, In Vitro Cytotoxic Activity on SAF-1 Cells and Anti-Lipoxygenase Assessment via In Vitro and In Silico Methods.","authors":"Marwa Melliti, Marcello Iriti, Mabrouk Horchani, Ikbel Chaieb, Cristóbal Espinosa-Ruiz, Maria Angeles Esteban, Hayet Edziri","doi":"10.1002/fsn3.72373","DOIUrl":"10.1002/fsn3.72373","url":null,"abstract":"The Mediterranean plant Medicago marina L., native to North Africa, Spain, and Central Asia, is instrumental in the stabilization of coastal dunes and holds considerable economic significance. In addition to the plant's insecticidal potential against Tribolium castaneum, anti-lipoxygenase activity, and cytotoxic activity against SAF-1 cell lines, this study evaluated the antioxidant capacity of the essential oil, whose chemical composition was previously published in our paper. The observed antioxidant effect may be related to the reducing capacity and the strong electron donating properties of the essential oil components and may partially explain the insecticidal activity found, with a recorded 70.70% repellency after 1 h of exposure to the essential oil, compared with the control. The essential oil exhibited notable in vitro anti-lipoxygenase activity, with an IC50 value of 0.01 ± 0.002 μg mL-1 under the experimental conditions used. Moreover, molecular Docking outputs confirmed that the five main components of the essential oil bound well into the cavity of eukaryotic LOX-5 enzyme. Additionally, SAF-1 cell line cells were exposed to various concentrations of M. marina essential oil. The findings indicate that the viability of SAF-1 cells was significantly affected only at a concentration of 5 mg mL-1. In conclusion, in addition to being a natural source of anti-inflammatory chemicals for pharmaceutical uses, Medicago marina essential oil may also be an environmentally beneficial way to keep stored goods safe from bug infestations. The biological activities observed may reflect the combined effects of the major constituents of the essential oil, particularly in relation to its pronounced insecticidal, cytotoxic, antioxidant and anti-lipoxygenase effects.","PeriodicalId":12418,"journal":{"name":"Food Science & Nutrition","volume":"14 9","pages":"e72373"},"PeriodicalIF":5.0,"publicationDate":"2026-09-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13602822/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149037481","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}

引用次数: 0

Correction to "Impact of Freezing on the Nanoarchitecture and Techno-Functional Properties of Camel Myofibrillar Proteins: Insights From Atomic Force Microscopy". 对“冷冻对骆驼肌原纤维蛋白的纳米结构和技术功能特性的影响：原子力显微镜的见解”的修正。

IF 5 2区农林科学

Food Science & Nutrition Pub Date : 2026-09-24 eCollection Date: 2026-09-01 DOI: 10.1002/fsn3.72400

引用次数: 0

Correction to "The Modernized Traditional Diet: A Major Risk Factor for Hypertension and Multimorbidity in Belize's Multiethnic Population". 更正“现代化传统饮食：伯利兹多民族人口中高血压和多种疾病的主要危险因素”。

IF 5 2区农林科学

Food Science & Nutrition Pub Date : 2026-09-23 eCollection Date: 2026-09-01 DOI: 10.1002/fsn3.72406

引用次数: 0

Correction to "Exploring the Functional Potential of Date (Phoenix dactylifera) Seed Bioactives in Modulating Gut Microbiota in Diabetic Rats". 更正“探索枣种子生物活性在调节糖尿病大鼠肠道微生物群中的功能潜力”。

IF 5 2区农林科学

Food Science & Nutrition Pub Date : 2026-09-23 eCollection Date: 2026-09-01 DOI: 10.1002/fsn3.72407

引用次数: 0