International Journal of Food Sciences and Nutrition最新文献_第2页

Improving the structure of lentil proteins during fermentation and their association with nutritional values and solubility. 改善发酵过程中扁豆蛋白的结构及其与营养价值和溶解度的关系。

IF 3.5 2区农林科学

International Journal of Food Sciences and Nutrition Pub Date : 2025-05-01 Epub 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":"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":"277-289"},"PeriodicalIF":3.5,"publicationDate":"2025-05-01","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

Sodium content of plant-based meat and cheese analogues: comparison with benchmarks proposed by the World Health Organization. 植物性肉类和奶酪类似物的钠含量：与世界卫生组织提出的基准的比较。

IF 3.5 2区农林科学

International Journal of Food Sciences and Nutrition Pub Date : 2025-05-01 DOI: 10.1080/09637486.2025.2494156

Paola Biscotti, Donato Angelino, Cristian Del Bo', Pasquale Strazzullo, Lara Chehade, Jessica Meuren, Nicoletta Pellegrini, Patrizia Riso, Daniela Martini

{"title":"Sodium content of plant-based meat and cheese analogues: comparison with benchmarks proposed by the World Health Organization.","authors":"Paola Biscotti, Donato Angelino, Cristian Del Bo', Pasquale Strazzullo, Lara Chehade, Jessica Meuren, Nicoletta Pellegrini, Patrizia Riso, Daniela Martini","doi":"10.1080/09637486.2025.2494156","DOIUrl":"https://doi.org/10.1080/09637486.2025.2494156","url":null,"abstract":"Although plant-based analogues of animal products have become increasingly common, their sodium content has not been adequately investigated. The main aims of this study were to: (i) compare sodium content of cheese analogues, meat analogues, and tofu and tempeh sold in Italy with the relative WHO benchmarks (720, 250 and 280 mg/100 g, respectively); and (ii) evaluate the effectiveness of Nutri-Score in identifying products exceeding these benchmarks. Food labels from 430 meat analogues, 49 cheese analogues and 42 tofu and tempeh products were collected and analysed. Meat analogues (93%) and tofu and tempeh (57%) had the highest percentage of products exceeding the benchmark while cheese analogues had the lowest (20%). All subcategories in the meat analogues category showed a higher median sodium content than the benchmark, with cured meats having the highest level. Among cheese analogues, the grated cheese subcategory showed the highest median sodium content with all products exceeding the benchmark, while tofu and tempeh had the lowest median sodium content. The Nutri-Score algorithm did not consistently identify products with sodium levels exceeding the established benchmarks. This study highlights the need to reduce sodium content of such products and emphasises the importance of improving consumers' nutritional awareness.","PeriodicalId":14087,"journal":{"name":"International Journal of Food Sciences and Nutrition","volume":" ","pages":"1-10"},"PeriodicalIF":3.5,"publicationDate":"2025-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143982577","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. 2015年健康饮食指数与美国癌症幸存者代谢综合征之间的关系：来自NHANES 2005-2016的证据

IF 3.5 2区农林科学

International Journal of Food Sciences and Nutrition Pub Date : 2025-05-01 Epub 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

Inverse association of healthy diet scores with non-alcoholic fatty liver disease among Chinese patients with type 2 diabetes mellitus. 中国2型糖尿病患者健康饮食评分与非酒精性脂肪性肝病的负相关

IF 3.5 2区农林科学

International Journal of Food Sciences and Nutrition Pub Date : 2025-04-29 DOI: 10.1080/09637486.2025.2499042

Xiao Gu, Wei Chen, Hui-Min Xia, Lin-Jia Du, Yu-Hua Wang, Si-Yu Gao, Zhi-Ying He, Jia-Yao Cai, Xiang Hu, Xing-Xing Zhang, Li-Juan Yang, Lin-Yu Pan, Jing Li, Ying-Qian Li, Xue-Jiang Gu, Bo Yang

引用次数: 0

Grape seed procyanidins modulate PER2 circadian rhythm and lipid metabolism of white adipose tissue explants in a time-dependent manner. 葡萄籽原花青素以时间依赖性的方式调节白色脂肪组织外植体的PER2昼夜节律和脂质代谢。

IF 3.5 2区农林科学

International Journal of Food Sciences and Nutrition Pub Date : 2025-04-29 DOI: 10.1080/09637486.2025.2494151

Marina Colom-Pellicer, Leonardo Vinícius Monteiro de Assis, Romina M Rodríguez, Manuel Suárez, Miquel Mulero, Anna Arola-Arnal, Henrik Oster, Gerard Aragonès, Enrique Calvo

{"title":"Grape seed procyanidins modulate PER2 circadian rhythm and lipid metabolism of white adipose tissue explants in a time-dependent manner.","authors":"Marina Colom-Pellicer, Leonardo Vinícius Monteiro de Assis, Romina M Rodríguez, Manuel Suárez, Miquel Mulero, Anna Arola-Arnal, Henrik Oster, Gerard Aragonès, Enrique Calvo","doi":"10.1080/09637486.2025.2494151","DOIUrl":"https://doi.org/10.1080/09637486.2025.2494151","url":null,"abstract":"The consumption of grape seed procyanidin extract (GSPE) may improve metabolic alterations and molecular clock desynchrony in white adipose tissue (WAT), depending on administration timing and metabolic status. To test this hypothesis, inguinal WAT explants from lean and obese PERIOD2::LUCIFERASE (PER2::LUC) circadian reporter mice were treated at the peak or trough of the PER2 luminescence rhythm with metabolites present in the serum of GSPE-administered rats (GSPM). PER2::LUC rhythms of explants from obese animals presented a lower amplitude, longer period and a phase delay. GSPM treatment increased luminescence amplitude and period compared to untreated explants, but only when it was given at the trough of PER2::LUC luminescence. GSPM upregulated lipogenesis and lipolysis genes in explants from lean mice, mostly when given at the luminescence peak. This study provides a valuable platform for testing the effects of natural products ex vivo and warrants further investigation into the chrono-utilisation of plant bioactive compounds.","PeriodicalId":14087,"journal":{"name":"International Journal of Food Sciences and Nutrition","volume":" ","pages":"1-13"},"PeriodicalIF":3.5,"publicationDate":"2025-04-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143986010","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

Global burden of zinc deficiency among children under 5 years old from 1990 to 2020. 1990年至2020年全球5岁以下儿童缺锌负担。

IF 3.5 2区农林科学

International Journal of Food Sciences and Nutrition Pub Date : 2025-04-27 DOI: 10.1080/09637486.2025.2496954

Yukun Cao, Xiaoman Su, Jingyu Wang, Qingliang Shao, Zhiping Long, Yi Wu, Jingyu Ye, Maoqing Wang, Changhao Sun, Fan Wang

引用次数: 0

Selenium-rich yeast improve HFD-induced abnormal lipid metabolism in ApoE^-/- mice: inhibit oxidative stress, reorganise gut microbiota, and enhance cognitive ability. 富硒酵母改善hfd诱导的ApoE-/-小鼠脂质代谢异常：抑制氧化应激，重组肠道菌群，增强认知能力。

IF 3.5 2区农林科学

International Journal of Food Sciences and Nutrition Pub Date : 2025-04-25 DOI: 10.1080/09637486.2025.2490889

Rui Liu, Songxue Wang, Zhifu Liu, Qian Cheng, Qiuyuan Liang, Jian Du, Huali Wang, Ye Zhang, Hao Wang

{"title":"Selenium-rich yeast improve HFD-induced abnormal lipid metabolism in ApoE-/- mice: inhibit oxidative stress, reorganise gut microbiota, and enhance cognitive ability.","authors":"Rui Liu, Songxue Wang, Zhifu Liu, Qian Cheng, Qiuyuan Liang, Jian Du, Huali Wang, Ye Zhang, Hao Wang","doi":"10.1080/09637486.2025.2490889","DOIUrl":"https://doi.org/10.1080/09637486.2025.2490889","url":null,"abstract":"Selenium-rich yeast (SeY) is a dietary supplement known to confer multiple health benefits, but its effects on HFD-fed ApoE-/- mice were previously unclear. In this study, it was shown that the intervention of SeY could decrease the body weight (7.69%), as well as the levels of both TC and TG for livers (43.36 and 14.50%) and serum (25.34 and 28.67%). Conversely, the HDL-C levels were increased high to 190%, as well as the antioxidant capacity, reflected in the increased levels of the CAT, SOD, and GSH-Px in both the liver (16.93, 22.06, and 17.59%) and the serum (40.67, 113.76, and 19.83%). SeY could further regulate mRNA levels related to lipid synthesis and transport. Moreover, the anti-hyperlipidemic effects of SeY were manifested in enriching SCFAs-producing bacteria, and the cognitive impairment caused by HFD was also alleviated. Overall, all of the results indicated the effect of SeY in regulating abnormal lipid metabolism and developing functional dietary supplements.","PeriodicalId":14087,"journal":{"name":"International Journal of Food Sciences and Nutrition","volume":" ","pages":"1-15"},"PeriodicalIF":3.5,"publicationDate":"2025-04-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144012981","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

Prebiotic activity comparison of eight oligosaccharides: selection of a potential synbiotic containing konjac manna-oligosaccharides and Bifidobacterium animalis BB-12. 八种低聚糖的益生元活性比较：含有魔芋甘露低聚糖和动物双歧杆菌BB-12的潜在合成菌的选择。

IF 3.5 2区农林科学

International Journal of Food Sciences and Nutrition Pub Date : 2025-04-23 DOI: 10.1080/09637486.2025.2494148

Miao Miao, Jiaobo Cheng, Qiaojuan Yan, Zhengqiang Jiang, Shaoqing Yang

{"title":"Prebiotic activity comparison of eight oligosaccharides: selection of a potential synbiotic containing konjac manna-oligosaccharides and Bifidobacterium animalis BB-12.","authors":"Miao Miao, Jiaobo Cheng, Qiaojuan Yan, Zhengqiang Jiang, Shaoqing Yang","doi":"10.1080/09637486.2025.2494148","DOIUrl":"10.1080/09637486.2025.2494148","url":null,"abstract":"Various types of non-digestible oligosaccharides (NDOs) have attracted tremendous interest due to their healthy functions in regulating intestinal microbiota. Whereas the specificity of different NDOs towards certain intestinal bacterial species remains unclear. In this study, konjac manna-oligosaccharides (KMOS) were selected from eight NDOs through in vitro faecal batch fermentation. KMOS accelerated increase of recognised probiotics (Bifidobacterium spp. and Akkermansia spp.) and achieved the highest productions of lactic acid and total short-chain fatty acids (42.0 mM). β-Mannosidase and β-glucosidase played important role in the utilisation of KMOS, and mannobiose and glucosyl-mannobiose were preferentially consumed by faecal microbiota. In pure culture, the utilisation of KMOS was tested with nine Bifidobacterium strains. Amongst, KMOS increased the cell density of B. animalis BB-12 by 3.5 folds and improved its adhesion ability to Caco-2 cell by 3.1 folds, suggesting that KMOS and B. animalis BB-12 may be developed as a potential synbiotic combination.","PeriodicalId":14087,"journal":{"name":"International Journal of Food Sciences and Nutrition","volume":" ","pages":"1-11"},"PeriodicalIF":3.5,"publicationDate":"2025-04-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143986230","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

Are knowledge, attitudes and practices about dietary supplements and nutraceuticals related with exercise practice and setting? A cross-sectional study among Italian adults. 关于膳食补充剂和营养保健品的知识、态度和实践是否与锻炼实践和环境有关？意大利成年人的横断面研究。

IF 3.5 2区农林科学

International Journal of Food Sciences and Nutrition Pub Date : 2025-03-01 Epub Date: 2024-12-09 DOI: 10.1080/09637486.2024.2437468

Patrizia Calella, Mirella Di Dio, Concetta Paola Pelullo, Gabriella Di Giuseppe, Vincenza Sansone, Fabrizio Liguori, Valeria Di Onofrio, Giuliana Valerio, Giorgio Liguori, Francesca Gallè

{"title":"Are knowledge, attitudes and practices about dietary supplements and nutraceuticals related with exercise practice and setting? A cross-sectional study among Italian adults.","authors":"Patrizia Calella, Mirella Di Dio, Concetta Paola Pelullo, Gabriella Di Giuseppe, Vincenza Sansone, Fabrizio Liguori, Valeria Di Onofrio, Giuliana Valerio, Giorgio Liguori, Francesca Gallè","doi":"10.1080/09637486.2024.2437468","DOIUrl":"10.1080/09637486.2024.2437468","url":null,"abstract":"This cross-sectional study was aimed to investigate knowledge, attitudes, and practices regarding dietary supplements (DS) and nutraceuticals among athletes, gym practitioners, and individuals who did not exercise regularly. A total of 372 participants, aged 18-65, completed a questionnaire covering demographics, supplement usage, and three validated tools: the Knowledge about Dietary Supplements (KaDS), Supplements Knowledge Score (SKS), and Knowledge, Attitude, and Practice towards Nutraceuticals (KAPN). Significant differences were found in the use of vitaminised water, protein powder, glucosamines, beetroot juice, creatine, omega-3, and pre-workout supplements among the groups, with gym practitioners reporting the highest usage. Athletes scored the highest in knowledge of DS effects on health, while both athletes and gym practitioners scored higher than non-exercisers in knowledge related to sports supplements. However, all groups showed inadequate knowledge of nutraceuticals, and moderately positive attitudes towards these products. Older participants performed better in knowledge questionnaires. These findings suggest that gym practitioners, inactive and young people could benefit most from educational interventions regarding dietary supplementation.","PeriodicalId":14087,"journal":{"name":"International Journal of Food Sciences and Nutrition","volume":" ","pages":"194-202"},"PeriodicalIF":3.5,"publicationDate":"2025-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142794656","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 gut microbiome across the lifespan: how diet modulates our microbial ecosystem from infancy to the elderly. 整个生命周期的肠道微生物群：饮食如何调节我们从婴儿期到老年的微生物生态系统。

IF 3.5 2区农林科学

International Journal of Food Sciences and Nutrition Pub Date : 2025-03-01 Epub Date: 2024-12-19 DOI: 10.1080/09637486.2024.2437472

Hazem Golshany, Shahinaz Ahmed Helmy, Nashwa Fathy Sayed Morsy, Aya Kamal, Qun Yu, Liuping Fan

{"title":"The gut microbiome across the lifespan: how diet modulates our microbial ecosystem from infancy to the elderly.","authors":"Hazem Golshany, Shahinaz Ahmed Helmy, Nashwa Fathy Sayed Morsy, Aya Kamal, Qun Yu, Liuping Fan","doi":"10.1080/09637486.2024.2437472","DOIUrl":"10.1080/09637486.2024.2437472","url":null,"abstract":"This comprehensive review examines the impact of dietary patterns on gut microbiome composition and diversity from infancy to old age, linking these changes to age-related health outcomes. It investigates how the gut microbiome develops and changes across life stages, focusing on the influence of dietary factors. The review explores how early-life feeding practices, including breastfeeding and formula feeding, shape the infant gut microbiota and have lasting effects. In elderly individuals, alterations in the gut microbiome are associated with increased susceptibility to infections, chronic inflammation, metabolic disorders and cognitive decline. The critical role of diet in modulating the gut microbiome throughout life is emphasised, particularly the potential benefits of probiotics and fortified foods in promoting healthy ageing. By elucidating the mechanisms connecting food systems to gut health, this review provides insights into interventions that could enhance gut microbiome resilience and improve health outcomes across the lifespan.","PeriodicalId":14087,"journal":{"name":"International Journal of Food Sciences and Nutrition","volume":" ","pages":"95-121"},"PeriodicalIF":3.5,"publicationDate":"2025-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142864223","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