Food Science & Nutrition最新文献

{"title":"Protective Effect of Cast-Off Skin of Cicadidae Periostracum Water Extract in a Radiation-Induced Testicular Injury Mice Model","authors":"Yun-Soo Seo,&nbsp;Seung Mok Ryu,&nbsp;Jun Lee,&nbsp;Huiyeong Jeong,&nbsp;Goya Choi,&nbsp;Byeong Cheol Moon,&nbsp;Je-Oh Lim,&nbsp;Hyeon-Hwa Nam,&nbsp;Joong-Sun Kim,&nbsp;Sueun Lee","doi":"10.1002/fsn3.70198","DOIUrl":"https://doi.org/10.1002/fsn3.70198","url":null,"abstract":"<p>Radiation therapy has been used to treat cancer; however, the associated DNA damage and adverse effects in the surrounding tissues remain major concerns. In radiation injury, several natural remedies can effectively relieve symptoms with minimal side effects. <i>Cicadidae Periostracum</i> (CP, also called “Sun-Tae”) is the cast-off shell of <i>Cryptotympana pustulata</i> Fabricius and has been traditionally used for several pharmacological actions. This study investigated the protective effects of CP water extract (CPE) on irradiated testicular tissue and spermatogenesis. The chemical constituents of CPE were analyzed using a high-performance liquid chromatography system equipped with a mass detector and were determined to be dimeric <i>N</i>-acetyl dopamine derivatives. The testes and epididymal tissues of male C57BL/6 mice orally pretreated with CPE (25 and 50 mg/kg) 24 h and 15 min before radiation exposure (5 Gy) were collected for analysis. CPE pretreatment ameliorated radiation-induced apoptosis in the testes and inhibited weight loss in the epididymis compared to those of the irradiated group. Treatment with high-dose CPE prevented the radiation-induced decrease in the epithelial height of seminiferous tubules. In addition, the morphology, motility, and number of damaged sperm cells following radiation exposure were alleviated by CPE treatment. Furthermore, the dose-dependent antioxidative activity of CPE was confirmed in 2,2-diphenyl-1-picrylhydrazyl and 2,2′-azinobis-(3-ethylbenzothiazoline-6-sulphonic acid) radical scavenging assays, and reactive oxygen species generation by hydrogen peroxide was reduced by CPE treatment in vitro. Our findings suggest that pretreatment with CPE can ameliorate testicular tissue damage and sperm degeneration via the antioxidative properties of CPE in radiation-injured testis tissue.</p>","PeriodicalId":12418,"journal":{"name":"Food Science & Nutrition","volume":"13 4","pages":""},"PeriodicalIF":3.5,"publicationDate":"2025-04-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsn3.70198","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143871507","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":"Correction to “Discovery and Verification of Soybean Sprouting Selection Based on Quality Across Various Origins and Varieties: Varietal Effects on Sprouted Soybean Quality”","authors":"","doi":"10.1002/fsn3.70193","DOIUrl":"https://doi.org/10.1002/fsn3.70193","url":null,"abstract":"<p>\u0000 <span>Li, M</span>, <span>Zhao, M</span>, <span>Shi, J</span>, <span>Huang, Y</span>, <span>Li, L</span>, <span>Jin, N</span>, <span>Kong, Z</span>, <span>Simal-Gandara, J</span>, <span>Wang, F</span>, <span>Fan, B</span>, <span>Xie, H</span>. <span>Discovery and Verification of Soybean Sprouting Selection Based on Quality Across Various Origins and Varieties: Varietal Effects on Sprouted Soybean Quality</span>. <i>Food Sci. &amp; Nutr.</i> <span>2025</span>; <span>13</span>:e70016. https://doi.org/10.1002/fsn3.70016\u0000 </p><p>The author name “Jesus Simal-Gandarad” should be corrected to “Jesus Simal-Gandara” (https://orcid.org/0000-0001-9215-9737). The online version of this article has been corrected accordingly.</p><p>We apologize for this error.</p>","PeriodicalId":12418,"journal":{"name":"Food Science & Nutrition","volume":"13 4","pages":""},"PeriodicalIF":3.5,"publicationDate":"2025-04-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsn3.70193","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143861926","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":"Optimization of Nutritional and Sensory Properties of Unleavened Flatbread Developed From Maize-Boiled Rhizome of Water Lily—Fish","authors":"Alemu Lema Abelti,&nbsp;Tilahun A. Teka,&nbsp;Geremew Bultosa","doi":"10.1002/fsn3.70192","DOIUrl":"https://doi.org/10.1002/fsn3.70192","url":null,"abstract":"<p>The aim of this study was to optimize nutritional composition, mineral contents, and overall sensory acceptability of unleavened flatbread developed from maize, boiled rhizome of water lily, and dried fish fillet powder. A mixture containing 50%–80% maize, 15%–30% boiled water lily rhizome, and 5%–20% dried fish fillet powder was mixed using the D-optimal mixture design. Flatbread developed from maize flour was used as the control. The results showed that the linear model described well changes in crude protein, total carbohydrate, gross energy value, sodium, potassium, iron, and zinc. The lack of fit was non-significant (<i>p</i> &gt; 0.05) for all the linear models, indicating that the linear model equations fit the data well. The addition of boiled rhizome of water lily flour and dried fish fillet powder to maize improved protein content, potassium, calcium, magnesium, iron, and zinc but decreased fat, fiber, carbohydrate, and gross energy value. Numerical optimization results showed that a blending ratio containing 62.62% maize, 29.92% boiled rhizome of water lily, and 7.45% dried fish fillet powder resulted in the best formulation with a desirability function value of 0.516. It can be concluded that this bread can potentially reduce protein energy malnutrition and micronutrient deficiencies.</p>","PeriodicalId":12418,"journal":{"name":"Food Science & Nutrition","volume":"13 4","pages":""},"PeriodicalIF":3.5,"publicationDate":"2025-04-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsn3.70192","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143861596","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":"Effects of Carboxymethyl Chitosan/Pectin Coating Containing Free and Nanoliposome Mentha piperita Essential Oil on the Shelf Life of Shrimp During Ice Storage","authors":"Ainaz Khodanazary","doi":"10.1002/fsn3.70184","DOIUrl":"https://doi.org/10.1002/fsn3.70184","url":null,"abstract":"<p>The aim of this study is the estimation of the influence of carboxymethyl chitosan (CMCS)/pectin coating containing <i>Mentha piperita</i> essential oil (MP EO) nanoliposomes (NLs) on melanosis, sensory analysis, bacterial counts, physicochemical properties, and color analysis of shrimp during iced storage. In addition, the impact of MP EO on the shrimp's polyphenol oxidase (PPO) enzyme inhibition at different concentrations was measured. For this aim, the treated fillets were divided including (1) control, (2) sodium metabisulfite (SMS), (3) MP EO coating, (4) MP EO NLs, (5) MP EO-CMCS/pectin, and (6) MP EO NLs-CMCS/pectin coating. Two percentage of MP EO indicated the maximum inhibitory effect of PPO enzyme after 1 and 3 min with values of 75% and 64%, respectively. At the end of storage, the highest and lowest total mesophilic bacteria (TMB) and total psychrotrophic bacteria (TPB) counts were related to control (10.88 and 8.25 log CFU/g) and MP EO NLs-CMCS/pectin coating (6.87 and 6.90 log CFU/g), respectively. The coated shrimp improved the physicochemical properties (such as total volatile bases-nitrogen [TVB-N], pH, peroxide value [POV], and thiobarbituric acid [TBA]) during storage on ice. The lowest rate of TVB-N (30.33 mg/N100g) and pH (7.06) was recorded in shrimp coated with MP EO NLs-CMCS/pectin on day 12. During storage for 12 days, the MP EO NLs were better than the other treatments in reducing the rate of oxidation of lipids of shrimp (POV [2.12 meq peroxide/1000 g lipid] and TBA [3.02 mg MDA/kg]). Moreover, shrimp treated with MP EO NLs-CMCS/pectin had higher odor, texture, color, and overall acceptability scores, compared to the others, after the storage of 12 days at 0°C. Overall, these findings suggest that MP EO NLs-CMCS/pectin-based nanocomposite coating could be utilized as an alternative packaging method in seafood products with notable antioxidant, antibacterial, and nutritional properties.</p>","PeriodicalId":12418,"journal":{"name":"Food Science & Nutrition","volume":"13 4","pages":""},"PeriodicalIF":3.5,"publicationDate":"2025-04-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsn3.70184","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143861593","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":"Eco-Friendly and Smart Electrospun Food Packaging Films Based on Polyvinyl Alcohol and Sumac Extract: Physicochemical, Mechanical, Antibacterial, and Antioxidant Properties","authors":"Aylar Shiri,&nbsp;Ehsan Sadeghi,&nbsp;Khadije Abdolmaleki,&nbsp;Farzad Dabirian,&nbsp;Hooman Shirvani,&nbsp;Mahya Soltani","doi":"10.1002/fsn3.70190","DOIUrl":"https://doi.org/10.1002/fsn3.70190","url":null,"abstract":"<p>With the increasing concern over environmental pollution caused by synthetic packaging, there is a growing demand for sustainable, biodegradable, and functional materials in the food industry. In this study, the antioxidant, antimicrobial, physicochemical, and mechanical properties of electrospun edible films based on <i>sumac</i> extract and polyvinyl alcohol were investigated. The films demonstrated a clear colorimetric response to pH changes, shifting from red in acidic to yellow in alkaline conditions, making them suitable for food packaging and freshness monitoring. The film containing 30% sumac extract (P-SE 30%) exhibited strong antimicrobial activity against <i>Escherichia coli</i> (17.01 mm) and <i>Staphylococcus aureus</i> (18.02 mm), along with acceptable antioxidant activity (46.32%). The film with 10% <i>sumac</i> extract showed the best mechanical strength (0.034 MPa). Moreover, moisture content (4.3%) and water vapor permeability (9.49 g mm/m² Pa) were significantly reduced. Also, the physicochemical properties (SEM, FT-IR, X-ray, thickness, Opacity, and mechanical) of electrospun films were improved compared to the control sample. In general, this study demonstrates the potential of electrospun films reinforced with <i>sumac</i> extract as a smart food packaging solution for enhancing food safety.</p>","PeriodicalId":12418,"journal":{"name":"Food Science & Nutrition","volume":"13 4","pages":""},"PeriodicalIF":3.5,"publicationDate":"2025-04-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsn3.70190","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143861595","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":"Propolis Extract Reduces Doxorubucin-Induced Brain Damage by Regulating Inflammation, ER Stress, Oxidative Stress, and Apoptosis","authors":"Volkan Gelen,&nbsp;Mehmet Başeğmez,&nbsp;İnan Dursun,&nbsp;Irfan Çinar,&nbsp;Adem Kara","doi":"10.1002/fsn3.70194","DOIUrl":"https://doi.org/10.1002/fsn3.70194","url":null,"abstract":"<p>Doxorubicin (DOX) is the most widely used chemotherapeutic agent to treat various tumors. DOX treatment can damage many organs, including the brain, by causing oxidative stress. Several antioxidant substances can lessen the effects of DOX or make antioxidant defense systems work faster. Propolis (PROP) is a powerful agent with various healing effects, including antioxidant, antiproliferative, and anti-inflammatory. The point of this study is to look at the histopathological changes, apoptosis, and antioxidant effects of DOX on brain damage in rats. To find out what kinds of phytochemicals were in PROP from the Karlıova region of Bingöl province, ultra-high-performance liquid chromatography (UHPLC-Orbitrap-HRMS) was used. Then, we made an ethanol extract of it. A total of 28 healthy male Wistar albino rats, each 12 weeks old and weighing between 220 and 250 g, were included in the study. Rats were divided into four groups: control, PROP, DOX, and PROP+DOX. We applied the relevant treatments to the determined groups. Following the application, we decapitated the rats under the appropriate conditions and collected blood and brain tissue samples. We examined oxidative stress parameters in blood samples and used brain tissue samples for histopathological, biochemical, and molecular analyses. We determined DOX levels in the brain tissue samples using UHPLC-Orbitrap-HRMS. The findings obtained showed that the PROP extract improved DOX-induced brain tissue damage. In addition, PROP extract attenuated DOX-induced brain tissue inflammation, ER stress, apoptosis, and oxidative stress.</p>","PeriodicalId":12418,"journal":{"name":"Food Science & Nutrition","volume":"13 4","pages":""},"PeriodicalIF":3.5,"publicationDate":"2025-04-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsn3.70194","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143861594","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":"Application of Ice Temperature Storage Technology Assisted by Chlorine Dioxide and Chitosan for the Preservation of Fresh Fish Slices","authors":"Wenping Yang,&nbsp;Kunyu Sui,&nbsp;Fawei Qiu,&nbsp;Qinhuizi Zhu,&nbsp;Jianlin Luo,&nbsp;Shirui Yu","doi":"10.1002/fsn3.70127","DOIUrl":"https://doi.org/10.1002/fsn3.70127","url":null,"abstract":"<p>To solve the problem of fresh fish and meat being prone to spoilage and deterioration during storage and transportation, thus causing great economic losses, we investigated the efficacy based on the synergistic antibacterial effect of chlorine dioxide and chitosan. This paper developed an ice temperature storage technology for the preservation of fresh sturgeon fillets. The research results showed that among the five common different freezing point regulators, only NaCl, glucose, and sucrose displayed negligible effects on the texture of fish slices. The optimal ratio obtained through response surface optimization was 3.07 g/100 mL NaCl, 3.25 g/100 mL glucose, and 4.05 g/100 mL sucrose, which could lower the freezing point of fish fillet to −2.50°C. Based on the changes in volatile base nitrogen, thiobarbituric acid reactants, pH value, and total viable bacteria during storage, the spoilage endpoints of sturgeon fillets stored at ice temperature (−2°C) and low temperature (4°C) were determined to be 9–12 days and 3–6 days, respectively. Based on high-throughput sequencing and traditional culture-isolation techniques, four dominant spoilage bacteria were successfully isolated and identified during stored at ice temperature, including <i>Chryseobacterium</i> sp., <i>Microbacterium</i> sp., <i>Empedobacter falsenii</i>, and <i>Bacillus cereus</i>. For the three components (chitosan, sodium alginate, and poly-L-lysine HCl) of the coating, the response surface optimization results showed that the optimal fresh-keeping ratio was 2.12 g/100 mL of chitosan, 0.72 g/100 mL of sodium alginate, and 1.02 g/100 mL of poly-L-lysine HCl. Under optimal storage conditions, the TVB-N, TBARS, pH, and other parameters in fish meat would be significantly decreased.</p>","PeriodicalId":12418,"journal":{"name":"Food Science & Nutrition","volume":"13 4","pages":""},"PeriodicalIF":3.5,"publicationDate":"2025-04-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsn3.70127","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143856703","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":"Comparison of Xanthine Oxidase Inhibitory Activities and Phenolic, Fatty Acid, Element, and Vitamin Levels of Four Mushroom Species","authors":"Suat Ekin,&nbsp;Mahire Bayramoglu Akkoyun,&nbsp;Ahmet Bakir,&nbsp;Mustafa Emre Akcay,&nbsp;Emre Can Ekin","doi":"10.1002/fsn3.70203","DOIUrl":"https://doi.org/10.1002/fsn3.70203","url":null,"abstract":"<p>The purpose of this study was to determine the antioxidant properties and the composition of phenolic compounds, trace elements, vitamins, and fatty acids in the edible mushrooms <i>Helvella leucopus, Tricholoma terreum, Lepista nuda,</i> and <i>Marasmius oreades</i>, as well as their inhibitory effect on xanthine oxidase. Elemental analyses were conducted using ICP-OES. Phenolic compounds and vitamins were performed by HPLC, while identification of fatty acids was performed by GC–MS. HPLC analysis revealed the phenolic compounds in <i>H. leucopus, T. terreum, L. nuda, and M. oreades</i>, with gallic acid being the main compound identified, with levels of 133.04, 246.49, 408.64, and 129.302 μg/g dry weight, respectively. For vitamins, α-tocopherol is the most primary vitamin found with values of 0.6009, 0.79, and 0.3581 μmol/kg dw. GC–MS analysis determined that the fatty acids with linoleic acid are the major fatty acids identified, with percentages of 30.82%, 19.92%, 30.38%, and 20.86%. ICP-OES measurement indicated that trace elements with iron as the dominant trace element were observed, with concentrations of 0.248, 0.237, 0.449, and 0.1998 mmol/kg dw. The XO inhibitory activities of four mushrooms were assayed, with the IC₅₀ values of 39.97, 20.71, 11.71, and 23.85 μg/mL, respectively. <i>L. nuda</i> and <i>T. terreum</i> may be effective for hyperuricemia and gout, which is associated with the results of phenolic compounds, some vitamins, trace elements, and linoleic acid contents on the inhibitory activities against xanthine oxidase. The results of medicinal mushrooms have shown that they could potentially be useful as inhibitors for the prevention of XO-related diseases induced by ROS.</p>","PeriodicalId":12418,"journal":{"name":"Food Science & Nutrition","volume":"13 4","pages":""},"PeriodicalIF":3.5,"publicationDate":"2025-04-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsn3.70203","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143856705","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":"Investigating Plasma-Activated Water (PAW) on Aspergillus flavus in Almonds and the Study of Its Effect on the GPI Receptor of the Fungus","authors":"Mohammad Javad Aarabi,&nbsp;Sajad Rostami,&nbsp;Bahram Hosseinzadeh Samani","doi":"10.1002/fsn3.70188","DOIUrl":"https://doi.org/10.1002/fsn3.70188","url":null,"abstract":"<p>Plasma-activated water (PAW) represents an innovative application of non-thermal plasma technology that can potentially enhance water treatment processes. A recent study investigated the efficacy of plasma-activated water in inhibiting <i>Aspergillus flavus</i> in almonds. The Study demonstrated that the duration of plasma-activated water treatment most significantly diminished fungal presence, followed by water flow rate and the argon-to-combined gas ratio. Plasma-activated water eliminated 2.6 logarithmic units of fungi across multiple experimental regimens. Plasma diminished water flow, further reducing <i>A. flavus</i> fungus. Extending activated water application from 1 to 10 min diminished <i>A. flavus</i> by 1.17 logs. The research revealed that ¹O₂, NO₃−, and H₂O₂ influenced the GPI receptor in distinct manners. The quantity of hydrogen bonds between molecular GPI and the solvent in H₂O₂ exhibited a wider variety of effects than the two free radicals. The Study indicates that plasma-activated water eradicates <i>A. flavus</i> fungus by targeting the GPI receptor.</p>","PeriodicalId":12418,"journal":{"name":"Food Science & Nutrition","volume":"13 4","pages":""},"PeriodicalIF":3.5,"publicationDate":"2025-04-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsn3.70188","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143856704","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":"Impact of Vitamin D Deficiency and VDR TaqI Polymorphism on Diabetic Retinopathy Risk Among T2DM Ethiopian Population","authors":"Addisu Melake,&nbsp;Getachew Alamnie,&nbsp;Melaku Mekonnen","doi":"10.1002/fsn3.70197","DOIUrl":"https://doi.org/10.1002/fsn3.70197","url":null,"abstract":"<p>Many studies have shown that vitamin D deficiency and vitamin D receptor TaqI gene polymorphisms are associated with susceptibility to diabetic retinopathy in various populations. The objective of this study was to determine the impact of vitamin D deficiency and vitamin D receptor <i>TaqI</i> gene polymorphism on the risk of diabetic retinopathy complications in T2DM at the Debre Tabor Comprehensive Specialized Hospital, Northwest Ethiopia. 153 diabetic retinopathy patients and 153 healthy controls participated in an age- and sex-matched hospital-based case control study. To determine the related risk factors, demographic and clinical data were assessed. DNA was extracted from blood samples and subjected to polymerase chain reaction and agarose gel electrophoresis analysis to determine the <i>TaqI</i> genotypes. Vitamin D deficiency was detected in our investigation, and it was much more prevalent in patients than in controls (OR = 6.34, 95% CI = 3.85–10.42; <i>p &lt;</i> 0.001). Moreover, both the <i>TaqI</i> tt genotype (OR: 2.18; 95% CI: 1.20–3.97; <i>p</i> = 0.010) and t allele (OR: 1.65; 95% CI: 1.19–2.30; <i>p</i> = 0.002) were substantially more prevalent in patients than in controls, indicating that it may be a major risk factor for the development of diabetic retinopathy. The findings point to a potential link between vitamin D deficiency and diabetic retinopathy complications. Moreover, <i>TaqI</i> gene polymorphisms have been linked to an increased risk of developing the disease in the Ethiopian population under study.</p>","PeriodicalId":12418,"journal":{"name":"Food Science & Nutrition","volume":"13 4","pages":""},"PeriodicalIF":3.5,"publicationDate":"2025-04-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsn3.70197","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143856707","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}