international food research journal最新文献_第2页

Food safety regulations implementation and their impact on food security level in Malaysia: A review 马来西亚食品安全法规的实施及其对食品安全水平的影响：综述

IF 0.8 4区农林科学

international food research journal Pub Date : 2024-03-01 DOI: 10.47836/ifrj.31.1.02

Nura Ruhaya Abdul Halim, Haslaniza Hashim, S. Mutalib, Ma'aruf Abd Ghani

引用次数: 0

Physicochemical, textural, and microstructural properties of kenaf (Hibiscus cannabinus L.) seed tofu as affected by coagulant types and concentrations 凝固剂类型和浓度对胡麻籽豆腐的物理化学、质地和微观结构特性的影响

IF 0.8 4区农林科学

international food research journal Pub Date : 2024-03-01 DOI: 10.47836/ifrj.31.1.03

S. G. Ibrahim, Wan Fatin Nazihah Wan Makazan, Roselina Karim

{"title":"Physicochemical, textural, and microstructural properties of kenaf (Hibiscus cannabinus L.) seed tofu as affected by coagulant types and concentrations","authors":"S. G. Ibrahim, Wan Fatin Nazihah Wan Makazan, Roselina Karim","doi":"10.47836/ifrj.31.1.03","DOIUrl":"https://doi.org/10.47836/ifrj.31.1.03","url":null,"abstract":"Hard tofu was developed from kenaf seed, and the effects of coagulant types and concentrations on the physicochemical, textural, and microstructural properties of the tofu were studied. Glucono delta-lactone (GDL), CH3COOH, MgCl2, and CaSO4 were the coagulants used at concentrations of 0.25, 0.5, 0.75, and 1.0 g% (w/v). Kenaf seed milky extract was obtained from the seed soaked at 65°C for 2 h 40 min, and ground using 1:6 seed-to-water ratio. The extracted milky extract was cooked to 95°C for 3 min, cooled to 80°C, and then coagulated with appropriate coagulant concentration. The yield, physicochemical, texture, and microstructure of the tofu were examined. The results indicated that the yield and moisture content of the tofu were not significantly affected by coagulant types and concentrations. Coagulant types affected the crude protein, crude fat, and surface colour of the tofu. GDL-coagulated tofu had significantly higher crude protein (35.09 - 39.07 g/100 g), while MgCl2-coagulated tofu had significantly higher crude fat (59.64 - 63.15 g/100 g). The hardness, chewiness, and springiness of the tofu were affected by the coagulant types and concentrations. CH3COOH-coagulated tofu had significantly higher hardness (2490.1 - 4005.8 g), while MgCl2-coagulated tofu had significantly lower hardness (814.45 - 2009.9 g). Scanning electron microscopy of all the tofu showed a rough-like structure of denser aggregated proteins with large pores, except for the tofu made with 0.25 g% (w/v) which exhibited a pseudo-honey-like structure of compacted network strands. It was concluded that all the coagulants at 0.25 g% (w/v) were suitable to produce kenaf seed tofu.","PeriodicalId":13754,"journal":{"name":"international food research journal","volume":null,"pages":null},"PeriodicalIF":0.8,"publicationDate":"2024-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140405518","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Nutritional composition and prebiotic properties of freeze-dried selected cucurbit plants as potential functional food ingredients 作为潜在功能性食品配料的冻干精选葫芦科植物的营养成分和益生元特性

IF 0.8 4区农林科学

international food research journal Pub Date : 2024-03-01 DOI: 10.47836/ifrj.31.1.05

Saffanah Mohd Ab Azid, S. Safuan, S. Wichienchot, Wan Ishak Wan Rosli

{"title":"Nutritional composition and prebiotic properties of freeze-dried selected cucurbit plants as potential functional food ingredients","authors":"Saffanah Mohd Ab Azid, S. Safuan, S. Wichienchot, Wan Ishak Wan Rosli","doi":"10.47836/ifrj.31.1.05","DOIUrl":"https://doi.org/10.47836/ifrj.31.1.05","url":null,"abstract":"Inflammatory bowel disease (IBD) is prevalent in various countries, and has been rapidly increasing in Asian countries, including Malaysia. The present work aimed to elucidate the proximate composition and prebiotic properties of each freeze-dried powder of pumpkin (FDPP), winter melon (FDWMP), and rock melon (FDRMP) from the cucurbit family. It was observed that the moisture content of FDPP was significantly the lowest at 7.39%, compared to the content in FDWMP and FDRMP at 9.83 and 9.84%, respectively. The highest protein concentration was found in FDWMP at 10.51%. The total dietary fibre of FDWMP was the highest (31.28 g) compared to FDPP (9.96 g) and FDRMP (7.62 g). FDWMP showed a potential prebiotic effect only at initial from 0 to 12 h (Lactobacillus plantarum TISTR 1465), and FDRMP presented a comparatively prebiotic effect by increasing its number from 6.00 × 106 to 1.01 × 106 CFU/mL within 72 h (Bifidobacterium BB12). The FDWMP can be used for further application as an alternative potential functional food ingredient to improve nutritive values, dietary fibres, and prebiotic properties. Further study is needed to investigate the prebiotic properties of FDWMP in food products.","PeriodicalId":13754,"journal":{"name":"international food research journal","volume":null,"pages":null},"PeriodicalIF":0.8,"publicationDate":"2024-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140407180","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Effect of temperature, pressure, sugar, and citric acid content on quality of cashew apple juice produced by vacuum concentration 温度、压力、糖和柠檬酸含量对真空浓缩腰果苹果汁质量的影响

IF 0.8 4区农林科学

international food research journal Pub Date : 2024-03-01 DOI: 10.47836/ifrj.31.1.17

Duc Ngoc Vu, T. Tran, T. Dao, Doan Dung Le, Vo Hong Dao Pham, Van Hieu Nguyen, Thi Mo Dang, Van Thinh Pham

{"title":"Effect of temperature, pressure, sugar, and citric acid content on quality of cashew apple juice produced by vacuum concentration","authors":"Duc Ngoc Vu, T. Tran, T. Dao, Doan Dung Le, Vo Hong Dao Pham, Van Hieu Nguyen, Thi Mo Dang, Van Thinh Pham","doi":"10.47836/ifrj.31.1.17","DOIUrl":"https://doi.org/10.47836/ifrj.31.1.17","url":null,"abstract":"Cashew apples are a source of by-products in the cashew industry. In the present work, a juice product made from cashew apples was produced through vacuum concentration (VC). During VC, a temperature range of 60 to 90°C, and a pressure range of 500 to 650 mmHg were investigated. Total ascorbic acid (TAA), total tannin content (TTC), and total polyphenol content (TPC) after VC were also evaluated. The variation in VC time was observed when the temperature was investigated. The sensory value of the products after mixing citric acid and sugar was evaluated. The results showed that the nutritional parameters were affected by temperature and pressure. TAA and TPC reached their maximum value at 80°C. The TTC was strongly hydrolysed with increasing VC temperature. Furthermore, negative correlation between vacuum pressure and nutrition was observed. Cashew apple juice after VC diluted with water (1:5), and mixed with sugar (20 g/L) and citric acid (0.2 g/L) was preferred by consumers. TAA, TPC, and TTC were monitored for 42-day storage under two temperature conditions of 35 and 45°C. The shelf life of the product reached 117 d. These results set the platform for the development of beverage products from cashew apple by-products, thereby improving the economy of the cashew industry in Vietnam and the world.","PeriodicalId":13754,"journal":{"name":"international food research journal","volume":null,"pages":null},"PeriodicalIF":0.8,"publicationDate":"2024-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140407487","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Preservative effect of chitosan-gelatine composite incorporated with pomegranate peel polyphenol on fresh meat 加入石榴皮多酚的壳聚糖-明胶复合材料对鲜肉的防腐效果

IF 0.8 4区农林科学

international food research journal Pub Date : 2024-03-01 DOI: 10.47836/ifrj.31.1.21

Yifan Zhang, Caiping Zhu, Biqi Du, Xiaoxia Yue

{"title":"Preservative effect of chitosan-gelatine composite incorporated with pomegranate peel polyphenol on fresh meat","authors":"Yifan Zhang, Caiping Zhu, Biqi Du, Xiaoxia Yue","doi":"10.47836/ifrj.31.1.21","DOIUrl":"https://doi.org/10.47836/ifrj.31.1.21","url":null,"abstract":"The present work aimed to prepare a pomegranate peel polyphenol (PPP)-chitosan (CS) composite membrane solution to preserve fresh beef. Fourier-transform infrared spectroscopy (FTIR), X-ray diffraction (XRD), viscometer, colorimeter, and pH meter were used to determine the physicochemical properties of the PPP-CS composite membrane solution, and evaluate its antioxidant properties. Additionally, the effect of the PPP-CS composite membrane solution on fresh beef preservation was investigated. Results showed that the in vitro antioxidant activity, viscosity, a* value, and b* value of the composite membrane solution increased significantly. In contrast, the pH and L* values decreased significantly after adding PPP (p < 0.05). FTIR analysis showed that the interaction between PPP and CS might have been physical. XRD analysis showed that the composite membrane solution had an amorphous structure after the addition of PPP. The pH, total volatile basic nitrogen (TVB-N), thiobarbituric acid reactants (TBARS), hardness, and colour of the 0.2, 0.4, 0.6, and 0.8% composite membrane solutions were better than those of the control group when stored at 4°C for 12 d. The 0.6% PPP-CS treatment group had the best preservation effect, and the shelf life of beef was extended by 2 - 3 d. Therefore, the PPP-CS membrane solution could be a promising method for preserving fresh beef.","PeriodicalId":13754,"journal":{"name":"international food research journal","volume":null,"pages":null},"PeriodicalIF":0.8,"publicationDate":"2024-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140400761","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Antioxidant activity and metabolite changes in Centella asiatica with different drying methods using FTIR- and quantitative HPLC-based metabolomics 利用基于傅立叶变换红外光谱和定量高效液相色谱的代谢组学分析不同干燥方法下积雪草的抗氧化活性和代谢物变化

IF 0.8 4区农林科学

international food research journal Pub Date : 2024-03-01 DOI: 10.47836/ifrj.31.1.20

Anastasia Grandivoriana Nomi, Heni Handayani, Rifki Husnul Khuluk, Alfi Hudatul Karomah, Laela Wulansari, Nancy Dewi Yuliana, E. Rohaeti, M. Rafi

{"title":"Antioxidant activity and metabolite changes in Centella asiatica with different drying methods using FTIR- and quantitative HPLC-based metabolomics","authors":"Anastasia Grandivoriana Nomi, Heni Handayani, Rifki Husnul Khuluk, Alfi Hudatul Karomah, Laela Wulansari, Nancy Dewi Yuliana, E. Rohaeti, M. Rafi","doi":"10.47836/ifrj.31.1.20","DOIUrl":"https://doi.org/10.47836/ifrj.31.1.20","url":null,"abstract":"Centella asiatica, known as Indian or Asiatic pennywort, is consumed raw as salad or used as a brain tonic, treatment of Alzheimer’s disease, and memory improvement. Differences in the drying method will lead to different levels of phytochemical profile and biological activity. Therefore, the present work aimed to investigate the Fourier transforms infrared (FTIR) spectra fingerprint profiles, HPLC analysis of four bioactive compounds, and antioxidant activity of C. asiatica samples exposed to various drying methods, including air-, oven-, and sun-drying. Results showed that all samples had identical FTIR spectra patterns, but there were differences in the absorbance intensities at 1692 and 1634 cm-1, showing the effect of drying methods on the content of extracts’ bioactive compounds. These differences were analysed by chemometrics namely principal components analysis (PCA), and groupings were shown for the three samples. Based on the IC50 values, oven-drying (OD) had the highest antioxidant activity, followed by sun-drying (SD) and air-drying (AD), with IC50 values of 52.25, 94.18, and 99.29 μg/mL, respectively. HPLC analysis showed that OD had a higher percentage for madecassoside and asiaticoside with values of 0.86 and 0.96%, respectively, compared to SD and AD. Meanwhile, AD had the highest content of madecassic and asiatic acids, with values of 0.50 and 0.48%. The absorbance and antioxidant activity data for the three C. asiatica extracts were analysed for the correlation using an orthogonal partial least square. Results showed that at 1006 - 989 cm-1, it positively correlated with antioxidant activity, and could be identified as the C–O functional group of alcohol and phenol.","PeriodicalId":13754,"journal":{"name":"international food research journal","volume":null,"pages":null},"PeriodicalIF":0.8,"publicationDate":"2024-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140402704","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Formulation of Zingiber cassumunar Roxb.-purple sweet potato-based biscuit as antioxidant by decreasing malondialdehyde (MDA) level, and increasing superoxide dismutase (SOD) activity in high-fat-diet-fed rats 通过降低高脂膳食大鼠体内丙二醛（MDA）水平和提高超氧化物歧化酶（SOD）活性，将黄精（Zingiber cassumunar Roxb.）-紫甘薯基饼干配制成抗氧化剂

IF 0.8 4区农林科学

international food research journal Pub Date : 2024-03-01 DOI: 10.47836/ifrj.31.1.06

Nurkhasanah Mahfudh, Wahyu Yuliana Solikah, Nanik Sulistiyani, Ika Dyah Kumalasari, Zainul Amiruddin Zakaria

{"title":"Formulation of Zingiber cassumunar Roxb.-purple sweet potato-based biscuit as antioxidant by decreasing malondialdehyde (MDA) level, and increasing superoxide dismutase (SOD) activity in high-fat-diet-fed rats","authors":"Nurkhasanah Mahfudh, Wahyu Yuliana Solikah, Nanik Sulistiyani, Ika Dyah Kumalasari, Zainul Amiruddin Zakaria","doi":"10.47836/ifrj.31.1.06","DOIUrl":"https://doi.org/10.47836/ifrj.31.1.06","url":null,"abstract":"Incorporating antioxidants in functional foods represents an excellent dietary approach to prevent oxidative stress. The present work aimed to create a novel formulation of biscuits using a combination of Zingiber cassumunar (ZC) and purple sweet potato (PSP) as the main ingredients, in producing a functional food product that possesses antioxidant properties. The present work involved conducting trials and implementing optimisation techniques in order to obtain three distinct biscuit formulations, namely F1 (ZC 0.75 g: PSP 5.25 g), F2 (ZC 0.45 g: PSP 5.55 g), and F3 (ZC 0.28 g: PSP 5.72 g). The proximate analysis of the three formulations met the Standard Nasional Indonesia (SNI) criteria for biscuits, which encompassed parameters such as moisture content, ash, fat, protein, crude fibre, and metal residue. The F3 biscuits were chosen as the test biscuits in subsequent experiments due to their superior quality. The administration of F3 biscuits at a dosage of 1.94 g per 200 g of body weight to rats fed with high-fat diet for 28 d resulted in a substantial reduction (p < 0.05) in malondialdehyde levels, with a mean value of 2.17 ± 0.22 nmol/mL. Additionally, this intervention improved superoxide dismutase activity, with a mean value of 72.95 ± 3.06%. The F3 biscuits demonstrated promising antioxidant potential. This could serve as a basis for further clinical trials in humans before its potential commercialisation. Further investigation into the formulation of the biscuit is necessary, especially concerning the moisture, ash, and crude fibre levels present.","PeriodicalId":13754,"journal":{"name":"international food research journal","volume":null,"pages":null},"PeriodicalIF":0.8,"publicationDate":"2024-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140403231","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Effect of Spirulina platensis on probiotic, nutritional, and quality properties of yogurt 螺旋藻对酸奶益生菌、营养和质量特性的影响

IF 0.8 4区农林科学

international food research journal Pub Date : 2024-03-01 DOI: 10.47836/ifrj.31.1.14

A. Dinçoğlu, Sıdıka Seher Akça, Zühal Çalişkan

{"title":"Effect of Spirulina platensis on probiotic, nutritional, and quality properties of yogurt","authors":"A. Dinçoğlu, Sıdıka Seher Akça, Zühal Çalişkan","doi":"10.47836/ifrj.31.1.14","DOIUrl":"https://doi.org/10.47836/ifrj.31.1.14","url":null,"abstract":"The present work was carried out to investigate the changes in the microbiological, physicochemical, textural sensory properties, and antioxidant profile of probiotic yogurt enriched with different concentrations (0, 0.5, 0.75, and 1%) of Spirulina platensis. Results indicated that when the amount of S. platensis was increased, there was a corresponding increase in water retention ability. This could have been attributed to a significant increase in fibre content (p < 0.05). The ratio of the soluble/insoluble dietary fibre of the yogurt samples depended on the concentration of algae. Towards the end of storage, there was a decrease in pH which resulted from the combined effect of the starter culture and probiotics working together. The amounts of Lactobacillus acidophilus and Bifidobacterium animalis increased in groups with S. platensis throughout storage, which is essential for a product to possess probiotic properties. In the sensory evaluation, group D which contained 1% (w/v) Spirulina was ranked as the most preferred. Additionally, this group exhibited the highest DPPH activity. The addition of Spirulina to yogurt had a significant impact on its quality characteristics, and exhibited potent prebiotic properties.","PeriodicalId":13754,"journal":{"name":"international food research journal","volume":null,"pages":null},"PeriodicalIF":0.8,"publicationDate":"2024-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140405990","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Beneficial effects of sour pork fermented with a Lactobacillus plantarum strain on lowering blood lipids in mice 用植物乳杆菌菌株发酵的酸猪肉对降低小鼠血脂有好处

IF 0.8 4区农林科学

international food research journal Pub Date : 2024-03-01 DOI: 10.47836/ifrj.31.1.15

Junfei Xu, Qin Zhang, Tingting Fu, Jiayu Zhang, Biying Cui, Jianxi Zhang, Xianjin Wu, Juzuo Zhang

{"title":"Beneficial effects of sour pork fermented with a Lactobacillus plantarum strain on lowering blood lipids in mice","authors":"Junfei Xu, Qin Zhang, Tingting Fu, Jiayu Zhang, Biying Cui, Jianxi Zhang, Xianjin Wu, Juzuo Zhang","doi":"10.47836/ifrj.31.1.15","DOIUrl":"https://doi.org/10.47836/ifrj.31.1.15","url":null,"abstract":"As a type of main meat food, pork is widely accepted, and has been used over a long time by residents in China. However, its high cholesterol is the primary unfavourable factor that influences human health. The reduction of cholesterol content in pork through fermentation using probiotics may be a promising candidate approach. In the present work, the probiotic strains were obtained from traditional naturally fermented foods, and identified via monoclonal culture, morphological observation, biochemical detection, and 16S rRNA sequencing. The dominant strain was used to produce sour pork, which was applied to regulate lipid metabolism in mice. Results showed that a total of 31 strains were identified from the traditional naturally fermented foods, of which four strains had similar characteristics to Lactobacillus plantarum, and displayed good capacity for cholesterol degradation with metabolism efficiencies of 75.31% (DC2 strain), 68.01% (PC1 strain), 60.49% (SC1 strain), and 58.02% (DC1 strain). The dominant strain DC2 had 99.93% homology with L. plantarum. Following fermentation with DC2 strain (4 × 106 CFU/g inoculum size, 20-day incubation), the cholesterol in sour pork was significantly reduced with 77.2% efficiency. The serum lipids in mice that were fed with sour pork were significantly lower than those in mice that were fed with normal pork. In summary, a L. plantarum strain with good capacity for cholesterol degradation was obtained (CCTCC NO: M 2019121). The strain can be used to produce fermented sour pork. Dietary sour pork may be beneficial for lowering blood lipid levels.","PeriodicalId":13754,"journal":{"name":"international food research journal","volume":null,"pages":null},"PeriodicalIF":0.8,"publicationDate":"2024-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140407333","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Tea polyphenols combined with Lactobacillus rhamnosus R5 ameliorate obesity, and alter gut microbiota composition in high-fat-diet-fed mice 茶多酚与鼠李糖乳杆菌 R5 结合使用可改善肥胖症，并改变高脂饮食小鼠的肠道微生物群组成

IF 0.8 4区农林科学

international food research journal Pub Date : 2024-03-01 DOI: 10.47836/ifrj.31.1.18

Manda Liu, Wenjie Wang, Qingyao Lv, Jin Xiao, Qisi Xu, Shirong Jiao

{"title":"Tea polyphenols combined with Lactobacillus rhamnosus R5 ameliorate obesity, and alter gut microbiota composition in high-fat-diet-fed mice","authors":"Manda Liu, Wenjie Wang, Qingyao Lv, Jin Xiao, Qisi Xu, Shirong Jiao","doi":"10.47836/ifrj.31.1.18","DOIUrl":"https://doi.org/10.47836/ifrj.31.1.18","url":null,"abstract":"Both tea polyphenols (TP) and Lactobacillus rhamnosus have been shown to alleviate obesity, and regulate lipid metabolism. However, the combined effects and their underlying mechanisms of action remain elusive. In the present work, the effects of TP, Lactobacillus rhamnosus R5 (R5), and TP+R5 on blood lipids and the gut microbiota of mice fed with a high-fat diet were compared. Results showed that the combination of TP and R5 effectively increased the serum levels of high-density lipoprotein cholesterol (HDL-C), and decreased total cholesterol (TC) levels, low-density lipoprotein cholesterol (LDL-C) levels, and the atherosclerosis index (AI) in mice fed with a high-fat diet. The combination treatment resulted in a modification of the structure of the gut microbiota in mice, as evidenced by a decrease in the F/B ratio, and an increase in the abundance of beneficial genera, such as Akkermansia muciniphila, Faecalibaculum rodentium, and Ruminococcus_uncultured bacterium. Additionally, the contents of SCFAs (acetic, propionic, and butyric acids) in faeces also increased. These could provide new ideas for anti-obesity methods, and a theoretical basis for the development of foods combining probiotics and tea polyphenols.","PeriodicalId":13754,"journal":{"name":"international food research journal","volume":null,"pages":null},"PeriodicalIF":0.8,"publicationDate":"2024-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140407276","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0