International Journal of Food Sciences and Nutrition最新文献

Sodium alginate improves lipid disruption and alters the composition of the gut microbiota in farnesoid X receptor-null mice.

IF 3.5 2区农林科学

International Journal of Food Sciences and Nutrition Pub Date : 2025-03-02 DOI: 10.1080/09637486.2025.2471106

Masaaki Miyata, Kouhei Maeno, Reina Takagi, Yoshimasa Sugiura

{"title":"Sodium alginate improves lipid disruption and alters the composition of the gut microbiota in farnesoid X receptor-null mice.","authors":"Masaaki Miyata, Kouhei Maeno, Reina Takagi, Yoshimasa Sugiura","doi":"10.1080/09637486.2025.2471106","DOIUrl":"https://doi.org/10.1080/09637486.2025.2471106","url":null,"abstract":"Seaweed-derived dietary fibre sodium alginate (SA) has been shown to present with health benefits in food-derived disease models. To determine whether SA improves the disease rather than merely suppressing its progression, we assessed its effects using farnesoid X receptor (FXR)-deficient mice to provide a model of advanced hyperlipidaemia. Fxr-null mice were fed with a 5% SA-supplemented diet for nine weeks and showed significant decreases in the levels of liver triglycerides (p < 0.05), total cholesterol (p < 0.05), serum low-density lipoprotein-cholesterol (p < 0.001). The expression levels of fatty acid-synthesizing genes (Fas and Scd1) and cholesterol-metabolizing genes (Hmgcr, Hmgcs, and Abca1), were significantly reduced. Furthermore, the SA supplementation has altered the gut microbiota and significantly increased the abundance of the genus Oscillospira (p < 0.001) and Parabacteroides (p < 0.01). These results suggest that SA improves lipid disruption and influences the composition of the gut microbiota in the Fxr-null mice.","PeriodicalId":14087,"journal":{"name":"International Journal of Food Sciences and Nutrition","volume":" ","pages":"1-11"},"PeriodicalIF":3.5,"publicationDate":"2025-03-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143537108","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"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

Effects of the Mediterranean diet on the secondary prevention of cardiovascular diseases: a systematic review of randomised controlled trials.

IF 3.5 2区农林科学

International Journal of Food Sciences and Nutrition Pub Date : 2025-02-26 DOI: 10.1080/09637486.2025.2466111

Roghayeh Molani-Gol, Maryam Rafraf

引用次数: 0

Winemaking by-products fortification of flour formulations based on corn and lentil.

IF 3.5 2区农林科学

International Journal of Food Sciences and Nutrition Pub Date : 2025-02-19 DOI: 10.1080/09637486.2025.2466112

Mario Cotacallapa-Sucapuca, José de J Berrios, James Pan, Claudia Arribas, Mercedes M Pedrosa, Patricia Morales, Montaña Cámara

引用次数: 0

Improving the structure of lentil proteins during fermentation and their association with nutritional values and solubility.

IF 3.5 2区农林科学

International Journal of Food Sciences and Nutrition Pub Date : 2025-02-19 DOI: 10.1080/09637486.2025.2465763

Sofyan Maghaydah, Mohammad Alrosan, Muhammad H Alu'datt, Ammar A Razzak Mahmood, Sana Gammoh, Khalid Bani-Melhem, Farah R Al Qudsi, Thuan-Chew Tan, Ali Madi Almajwal, Ali Rashed Alshammari

{"title":"Improving the structure of lentil proteins during fermentation and their association with nutritional values and solubility.","authors":"Sofyan Maghaydah, Mohammad Alrosan, Muhammad H Alu'datt, Ammar A Razzak Mahmood, Sana Gammoh, Khalid Bani-Melhem, Farah R Al Qudsi, Thuan-Chew Tan, Ali Madi Almajwal, Ali Rashed Alshammari","doi":"10.1080/09637486.2025.2465763","DOIUrl":"https://doi.org/10.1080/09637486.2025.2465763","url":null,"abstract":"Lentil proteins (LPs) may encounter challenges in their food industry applications due to certain limitations in their functional properties. This study focused on enhancing the quality of LPs through physical modifications and investigating the effects of a 24-hr fermentation process with Lactiplantibacillus plantarum. The protein structures of LPs were analysed using several techniques, including ultraviolet spectra, fluorescence spectra, and FT-IR spectra, respectively, resulting in the protein structure of LPs substantial modifications (p < 0.05) during the fermentation procedure. protein surface properties of fermented LPs, including surface charge and surface hydrophobicity, changed significantly (p < 0.05) from -23.03 to -32.70 mV and 860.30 to 600.6 a.u., respectively. Using Lactobacillus by fermentation processes can offer several benefits, particularly in enhancing the digestibility, protein structure, and nutritional values of LPs.","PeriodicalId":14087,"journal":{"name":"International Journal of Food Sciences and Nutrition","volume":" ","pages":"1-13"},"PeriodicalIF":3.5,"publicationDate":"2025-02-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143457872","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"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

Red lentil pasta quality and in vitro digestibility modulation by means of processing conditions.

IF 3.5 2区农林科学

International Journal of Food Sciences and Nutrition Pub Date : 2025-02-13 DOI: 10.1080/09637486.2025.2464665

Xinying Suo, Oscar Moreno-Araiza, Margherita Dall'Asta, Gianluca Giuberti, Alessio Marchesani, Elena Vittadini

{"title":"Red lentil pasta quality and in vitro digestibility modulation by means of processing conditions.","authors":"Xinying Suo, Oscar Moreno-Araiza, Margherita Dall'Asta, Gianluca Giuberti, Alessio Marchesani, Elena Vittadini","doi":"10.1080/09637486.2025.2464665","DOIUrl":"https://doi.org/10.1080/09637486.2025.2464665","url":null,"abstract":"Pulse pasta has, in recent years, gained the interest of consumers and food manufacturers and a deeper understanding of the the effects of flour types and pasta processing on its physical and nutritional characteristics has become a priority. This work investigates the effects of red lentil flour type (raw or pre-cooked), pasta extrusion pressure (i.e. 80 and 125 bars), and drying temperature (i.e.,50 and 80 °C) on pasta quality and in vitro nutritional digestibility. A significant reduction in cooking loss was found in pasta extruded at high pressure and dried at high temperature (80 °C), while all pasta had acceptable cooking quality in terms of length, thickness and weight gains. More slowly digestible starch was found in pasta dried at high temperatures, while less rapidly digestible and more resistant starch was present in pasta extruded at high pressure. In vitro starch digestibility can be effectively reduced by applying proper processing conditions (i.e. high extrusion pressure) which could be vital for designing a 100% legume pasta with modulated glycemic response.","PeriodicalId":14087,"journal":{"name":"International Journal of Food Sciences and Nutrition","volume":" ","pages":"1-12"},"PeriodicalIF":3.5,"publicationDate":"2025-02-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143407508","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"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

The associations of mindful and intuitive eating with BMI, depression, anxiety and stress across generations: a cross-sectional study.

IF 3.5 2区农林科学

International Journal of Food Sciences and Nutrition Pub Date : 2025-02-05 DOI: 10.1080/09637486.2025.2462185

Hatice Merve Bayram, Murat Gürbüz

{"title":"The associations of mindful and intuitive eating with BMI, depression, anxiety and stress across generations: a cross-sectional study.","authors":"Hatice Merve Bayram, Murat Gürbüz","doi":"10.1080/09637486.2025.2462185","DOIUrl":"https://doi.org/10.1080/09637486.2025.2462185","url":null,"abstract":"The study aimed to evaluate the differences between generations and relationship between mindful and intuitive eating with body mass index (BMI), depression, stress, and anxiety. This cross-sectional study was conducted on 547 adults. Online questionnaire including Intuitive Eating Scale-2nd edition (IES-2), Mindful Eating Questionnaire (MEQ), and Depression, Anxiety, Stress Scale was performed. Gen Z scored highest for \"unconditional permission to eat\", and lowest for \"interference\" (p < 0.001). Baby Boomers demonstrated the lowest \"conscious nutrition\" scores compared to others (p: 0.002). Weak negative correlations were observed between IES-2 scores and BMI (r: -0.165, p < 0.001), depression (r: -0.194, p < 0.001), anxiety (r: -0.191, p < 0.001), and stress (r: -0.100, p: 0.020). MEQ scores were negatively correlated with BMI, depression, anxiety, and stress (r: -0.159, r: -0.364, r: -0.372, r: -0.360, p < 0.001). \"Eating for physical rather than emotional reasons\" showed negative correlation with depression, anxiety, and stress scores (r: -0.259, r: -0.249, r: -0.168, p < 0.001).","PeriodicalId":14087,"journal":{"name":"International Journal of Food Sciences and Nutrition","volume":" ","pages":"1-11"},"PeriodicalIF":3.5,"publicationDate":"2025-02-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143255643","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"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

Association between Healthy Eating Index 2015 and metabolic syndrome among US cancer survivors: evidence from NHANES 2005-2016.

IF 3.5 2区农林科学

International Journal of Food Sciences and Nutrition Pub Date : 2025-02-05 DOI: 10.1080/09637486.2025.2461144

Jiazhen Yao, Xiaohong Chen, Yirong Xin, Fang Meng, Xiaoyan Zhong, Hanzhong Cao, Junlan Qiu, Xiaochen Shu

引用次数: 0

Maternal kefir intake during lactation impacts the breast milk and gut microbiota of the Wistar rat's offspring.

IF 3.5 2区农林科学

International Journal of Food Sciences and Nutrition Pub Date : 2025-02-03 DOI: 10.1080/09637486.2025.2461142

Thaís Costa de Almeida, Yasmin Neves Vieira Sabino, Poliana Guiomar de Almeida Brasiel, Beatriz Macedo de Oliveira Rocha, Gabriela de Cássia Ávila Alpino, Vinícius Novaes Rocha, Vanessa Cordeiro Dias, Cláudio Galuppo Diniz, Aline Dias Paiva, Vânia Lúcia da Silva, Julliane Dutra Medeiros, Sheila Cristina Potente Dutra Luquetti, Alessandra Barbosa Ferreira Machado

{"title":"Maternal kefir intake during lactation impacts the breast milk and gut microbiota of the Wistar rat's offspring.","authors":"Thaís Costa de Almeida, Yasmin Neves Vieira Sabino, Poliana Guiomar de Almeida Brasiel, Beatriz Macedo de Oliveira Rocha, Gabriela de Cássia Ávila Alpino, Vinícius Novaes Rocha, Vanessa Cordeiro Dias, Cláudio Galuppo Diniz, Aline Dias Paiva, Vânia Lúcia da Silva, Julliane Dutra Medeiros, Sheila Cristina Potente Dutra Luquetti, Alessandra Barbosa Ferreira Machado","doi":"10.1080/09637486.2025.2461142","DOIUrl":"https://doi.org/10.1080/09637486.2025.2461142","url":null,"abstract":"Environmental factors can play fundamental role in health in childhood and adulthood during critical developmental periods like lactation. The maternal intake of probiotics like kefir during lactation could benefit newborns' intestinal health. This study aimed to evaluate the effects of maternal kefir intake during lactation on bacterial breast milk composition and the gut microbiota of offspring Wistar male rats at weaning. Lactating Wistar rats and their pups were divided into four groups based on litter size and maternal kefir intake. Sequencing of the 16S rRNA gene in breast milk revealed the predominance of the Proteobacteria, Firmicutes, and Actinobacteriota phyla. Offspring gut microbiota exhibited clustering tendencies in kefir groups with varying genus abundance. Additionally, maternal kefir intake led to increased levels of butyrate acid in offspring faeces (> +30%, p > 0.05). These findings show that the lactation period could be a window of opportunity to program intestinal health through microbiota modulation.","PeriodicalId":14087,"journal":{"name":"International Journal of Food Sciences and Nutrition","volume":" ","pages":"1-15"},"PeriodicalIF":3.5,"publicationDate":"2025-02-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143079859","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"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

Quality over quantity: how the right carbs fuel better mental health.

IF 3.5 2区农林科学

International Journal of Food Sciences and Nutrition Pub Date : 2025-02-01 Epub Date: 2025-02-05 DOI: 10.1080/09637486.2025.2459374

Giuseppe Grosso

引用次数: 0

Gluten-free and conventional breads and pastas sold in Southern Brazil: a comparative study on cost, nutritional composition and ingredients. 在巴西南部销售的无麸质面包和传统面食：关于成本、营养成分和配料的比较研究。

IF 3.5 2区农林科学

International Journal of Food Sciences and Nutrition Pub Date : 2025-02-01 Epub Date: 2024-10-30 DOI: 10.1080/09637486.2024.2420266

Martha Luisa Machado, Andréia Gonçalves Giaretta, Daniel de Castro Motta, Caroline Camila Moreira

{"title":"Gluten-free and conventional breads and pastas sold in Southern Brazil: a comparative study on cost, nutritional composition and ingredients.","authors":"Martha Luisa Machado, Andréia Gonçalves Giaretta, Daniel de Castro Motta, Caroline Camila Moreira","doi":"10.1080/09637486.2024.2420266","DOIUrl":"10.1080/09637486.2024.2420266","url":null,"abstract":"A gluten-free diet is the only treatment for patients with coeliac disease, who report dissatisfaction with the availability and variety of products, especially bread and pasta. The aim was to compare availability, cost, nutritional composition and ingredients of gluten-free and conventional bread and pasta products. Census of breads and pastas available in online commerce belonging to the third largest supermarket chain in southern Brazil. Information was collected at supermarket's and brand's websites. One hundred and fourteen products were analysed (n = 37 breads and n = 77 pastas): 32.4% (n = 12) gluten-free breads and 18.2% (n = 14) gluten-free pastas. Both gluten-free breads and pastas were significantly more expensive when compared to gluten-containing breads and pastas. Gluten-free breads have higher fat content, gluten-free pastas have higher content of sodium and ingredients. Gluten-free breads and pastas are less available, more expensive and have lower nutritional value compared to conventional versions.","PeriodicalId":14087,"journal":{"name":"International Journal of Food Sciences and Nutrition","volume":" ","pages":"20-27"},"PeriodicalIF":3.5,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142545368","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"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