Italian Journal of Food Science最新文献

{"title":"Assessing the effects of homofermentative <i>Lactiplantibacillus plantarum</i> K25 and heterofermentative <i>Limosilactobacillus fermentum</i> 13-1 on the flavor and functional characteristics of fermented milk analyzed by metabolomics approach","authors":"Jingwei Wu, Min Zhang, Tianqi Luo, Tongi Liu, Qingxia Ren, Zengjia Zhou, Zhennai Yang, Tariq Aziz, Ashwag Shami, Fahad Al-Asmari, Khulood Fahad Alabbosh, Doaa El-Ghareeb Keshek","doi":"10.15586/ijfs.v37i1.2779","DOIUrl":"https://doi.org/10.15586/ijfs.v37i1.2779","url":null,"abstract":"Lactic acid bacteria (LAB) play a significant role in milk fermentation; however, the impact of different LAB fermentation types on the metabolic characteristics of fermented milk remains poorly understood. In this study, homofermentative Lactoplantibacillus plantarum K25 and heterofermentative Limosilactobacillus fermentum 13-1 were utilized in yogurt fermentation to produce fermented milk samples D-Lp and D-Lf, respectively, which were compared to the control yogurt sample (D) in terms of flavor and functional properties. Analysis revealed that strain K25 enhanced the production of milky aroma compounds such as 2,3-butanedione (8.82±1.13 ng/g) and hexanoic acid (28.94±1.39 ng/g), while strain 13-1 led to a decrease in 2,3-butanedione (0 ng/g) and acetoin (0 ng/g) levels along with an increase in the content of both acetic acid (23.58±1.99 ng/g) and ethanol (9.92±0.93 ng/g). Both strains demonstrated potential in reducing the bitterness of fermented milk by decreasing the levels of bitter amino acids and dipeptides in samples. Untargeted metabolomics analysis indicated that strain 13-1 induced more significant metabolic changes in fermented milk compared to strain K25. Both strains influenced various amino acid metabolisms, with strain K25 promoting lysine degradation and strain 13-1 enhancing tyrosine metabolism. Furthermore, an increase in different types of bioactive compounds was observed in different fermented milk samples. This study enhances our understanding of LAB strain metabolism in fermented milk.","PeriodicalId":14670,"journal":{"name":"Italian Journal of Food Science","volume":"37 1","pages":"150-181"},"PeriodicalIF":0.0,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147921285","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"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":"Enhancing stability and bioactivity of <i>Chondrus ocellatus</i> polyphenols through nanoparticle fabrication","authors":"Jinyang Shen, Yue Zhou, Xue Li, Xinxin Zhang, Caiping Liu, Lei Cao, Feiyang Zhou, Shicheng Zhang, Yuexia Zhu, Kunming Qin","doi":"10.15586/ijfs.v36i4.2674","DOIUrl":"https://doi.org/10.15586/ijfs.v36i4.2674","url":null,"abstract":"This article aimed to fabricate Chondrus ocellatus polyphenols (COPs)-gelatin-chitosan nanoparticles to enhance their stability and bioactivity. Different preparation conditions were tested to investigate the effects of formulation on nanoparticle fabrication. Free radical scavenging activity of COPs and their nanoparticles were compared. The consequences revealed that optimal preparation was obtained with a chitosan (CS) concentration of 0.5 mg/mL, gelatin (Gel) concentration of 1.0 mg/mL, COPs concentration of 5.0 mg/mL, and Gel-CS-COPs mass ratio of 2:1:1. The resultant nanoparticles had the particle size of 39.79 ± 5.15 nm and encapsulation efficiency of 60.95 % ± 1.86 %. The COPs-Gel-CS nanoparticles were distributed uniformly, and no obvious aggregation was observed by transmission electron microscopy. Nanoencapsulation of the COPs significantly improved their antioxidative stability. This study provided a potential formulation for the application of Chondrus ocellatus polyphenols in antioxidant activities.","PeriodicalId":14670,"journal":{"name":"Italian Journal of Food Science","volume":"36 4","pages":"359-369"},"PeriodicalIF":0.0,"publicationDate":"2024-11-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://itjfs.com/index.php/ijfs/article/download/2674/1301","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147915182","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"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":"Vanillic acid promotes keratinocyte migration, proliferation, and angiogenesis","authors":"Xianfeng Zhu, Jiangyun Ma, Jian Huang","doi":"10.15586/ijfs.v36i4.2753","DOIUrl":"https://doi.org/10.15586/ijfs.v36i4.2753","url":null,"abstract":"Wound healing is a complex, multi-phase process involving the coordinated interaction of various cells and molecules. This study evaluates the effects of vanillic acid (VA) on wound healing using HaCaT cells. The results demonstrate that VA treatment increases the levels of phosphorylated AMPK protein, thereby activating the AMPK pathway. This activation leads to an upregulation of PNCA expression and enhances the proliferation of HaCaT cells. Additionally, VA treatment reduces the expression of Bax and cleaved Caspase-3 while increasing Bcl2 expression, which inhibits apoptosis in HaCaT cells. Furthermore, VA treatment upregulates the expression of MMP-2 and MMP-9, promoting HaCaT cell migration. VA also induces the secretion of FGF, VEGF, and PDGF, which enhances tube formation in HUVECs. In conclusion, VA may have potential therapeutic benefits in wound healing by promoting keratinocyte proliferation, migration, and angiogenesis.","PeriodicalId":14670,"journal":{"name":"Italian Journal of Food Science","volume":"36 4","pages":"82-91"},"PeriodicalIF":0.0,"publicationDate":"2024-09-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://itjfs.com/index.php/ijfs/article/download/2753/1241","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147882156","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"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":"Kaempferol-3-O-rutinoside protects myocardial cell injury by inhibiting the TXNIP/NLRP3 pathway","authors":"Lingli Shi, Xiao-ni Zhao, Juan Bai, Shengnan Li, Fang Hua, Peng Zhou","doi":"10.15586/ijfs.v36i3.2668","DOIUrl":"https://doi.org/10.15586/ijfs.v36i3.2668","url":null,"abstract":"Kaempferol-3-O-rutinoside (KR), a compound commonly found in green tea, has demonstrated significant myocardial protective effects. The aim of this study was to reveal the cardioprotective mechanism of KR. In this study, molecular docking was employed to predict the binding affinity of KR to thioredoxin-interacting protein (TXNIP). An injury model of H9c2 cells was established using lipopolysaccharide (LPS) and adenosine triphosphate (ATP). Lactate dehydrogenase (LDH) levels were measured using specific kits, while total superoxide dismutase (T-SOD), malondialdehyde (MDA), glutathione (GSH), and catalase (CAT) activities were assessed with colorimetric assays. The reactive oxygen species (ROS) level was determined using the DCFH-DA fluorescent probe assay. In addition, the expression levels of TXNIP, NLR-family pyrin domain-containing protein 3 (NLRP3), cysteinyl aspartate specific proteinase-1 (Caspase-1), and thioredoxin (TRX) were quantified by reverse transcription polymerase chain reaction (RT-PCR) and Western blot (WB) assays. Levels of interleukin-1β (IL-1β) and IL-18 were determined by ELISA. The results indicated that KR has a specific binding affinity for TXNIP. KR was found to reduce LDH and MDA activities, increase CAT, GSH, T-SOD, and inhibit ROS production. Mechanistically, KR decreased the gene and protein expressions of TXNIP, Caspase-1, and NLRP3, while increasing the gene and protein expression of TRX. Also, KR decreased the levels of IL-1β and IL-18. In conclusion, the protective mechanism of KR against cardiomyocyte injury involves the inhibition of the TXNIP/NLRP3 pathway, providing experimental evidence for its potential clinical application.","PeriodicalId":14670,"journal":{"name":"Italian Journal of Food Science","volume":"36 3","pages":"291-300"},"PeriodicalIF":0.0,"publicationDate":"2024-08-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://itjfs.com/index.php/ijfs/article/download/2668/1208","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147879395","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"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":"Study of oxygen in wines with different proportions of yeast lees","authors":"Michaela Kulhankova, B. Prusova, M. Baroň","doi":"10.15586/ijfs.v36i1.2313","DOIUrl":"https://doi.org/10.15586/ijfs.v36i1.2313","url":null,"abstract":"The lees produced during fermentation are known for their ability to consume oxygen. During wine aging, it has a positive effect on the antioxidant and sensory properties of wine. This study focuses on the effects of different doses of fermentation lees on the oxygen consumption and antioxidant activity of wine, which are important for the quality of the final product as well as consumer. The effect on oxygen consumption after bottling, antioxidant activity and phenolic composition was studied for wines of the variety Grüner Veltliner with different proportions of yeast lees. The rate of dissolved oxygen consumption increased with increasing dosages of fermentation lees. The first significant decrease was observed as early as the second day after bottling for all variants above 20 g of fermentation lees in 0.75 L of wine. Total polyphenol content and antioxidant activity also increased with the dose of yeast lees. The major negative parameter for the highest addition of lees was the concentration of volatile acids, which increased from a baseline value of 0.34 g L–1 to 0.45 g L–1.","PeriodicalId":14670,"journal":{"name":"Italian Journal of Food Science","volume":"4 2","pages":""},"PeriodicalIF":2.6,"publicationDate":"2024-01-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139384234","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}

{"title":"Wound-healing potentiation in mice treated with phenolic extracts of Moringa oleifera leaves planted at different climatic areas","authors":"Sara Benkiran, A. Zinedine, Tariq Aziz, João Miguel Rocha, Iman Msegued Ayam, Sidi Mohamed Raoui, R. Chabir, F. Errachidi, M. Alharbi, Thamer H Albekairi, A. Alasmari","doi":"10.15586/ijfs.v36i1.2454","DOIUrl":"https://doi.org/10.15586/ijfs.v36i1.2454","url":null,"abstract":"For years, Moringa oleifera has been known for possessing wound-healing properties. This study aimed to investigate the effect of two extracts: aqueous extract (AE) and ethanolic extract (EE) of Moringa oleifera leaves planted at two regions (Mssisi and Lamta) in Morocco for their anti-inflammatory and healing properties, for which mice were used as a biological model. Inflammation was monitored by assessing forepaw volume of mice, measured at 0 min, 1 h, 3 h, and 5 h, after its induction by carrageenan. Hind paw of mice were treated with extracts of M. oleifera, at a dose of 50 mg/kg, obtained from Mssisi region. This resulted in reduction of edema by 99.2% with EE and by 91.8% with AE, compared to controls and the phenolic extract of M. oleifera planted at Lamta region. Regarding healing of burns induced on rat’s dorsal region; results showed that application of Moringa-based ointment for 14 days, at a dose of 50 mg/kg on wounds, resulted in total healing, compared to controls (negative control: more than 22 days, and positive control: 22 days). M. oleifera extracts resulted in nearly complete tissue repair of 98.26% and 95.34% with EE and AE, respectively.","PeriodicalId":14670,"journal":{"name":"Italian Journal of Food Science","volume":"13 11","pages":""},"PeriodicalIF":2.6,"publicationDate":"2024-01-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139389198","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}

{"title":"Evaluation of the durum wheat landrace genetic diversity using agro analysis and its benefit for human health","authors":"Mohammad Ihsan, Arshad Khan, Nausheen Nazir, Mohammad Nisar, Tour Jan, Shariat Ullah, Tariq Aziz, Fahad Al-Asmari, Sahar A. Alshareef, Maha Aljabri, M. Sameeh","doi":"10.15586/ijfs.v36i1.2466","DOIUrl":"https://doi.org/10.15586/ijfs.v36i1.2466","url":null,"abstract":"Ancient wheat and landraces (traditional varieties) are fascinating to the consideration of scientists who are re-evaluating the healthy and dietary properties attributed to them by popular tradition. Wheat (Triticum durum) is one of the most significant crops that is grown all over the world. In the present study, 19 landraces were analyzed for genetic diversity through morphological and SDS-PAGE analysis. The highest coefficient of variance (18.91%) was found for spike length, and the lowest for days to maturity (1.51%). The genotype Malakand and Dolram produced a maximum number of seeds (42 and 46 seeds per plant), and the genotypes Dogai and Rasool Banda were found to be the tallest (73 and 71 cm, respectively). The genotype Kamar Kotki was found to mature early (165 days) while Doagi was found to mature late (171 days). Spike length was found to be positively correlated with plant height, leaf width, and leaf length. Leaf width was significant with spike length and the internode distance. The cluster analysis divided all the genotypes into six sub-clusters where the Asban and the Shekhan were placed at the extreme of the dendrogram. Based on the total seed storage proteins analysis, 18 (85.71%) bands were polymorphic while 14.28% bands were found to be monomorphic. Using Ward’s methods, all the genotypes were divided into two main lineages at 25% Euclidian distance and five sub-clusters at 75% distance. Our findings have significance for understanding the variations and relationships between various durum wheat genotypes and could serve as a basis for local elite durum germplasm that has been regionally adapted.","PeriodicalId":14670,"journal":{"name":"Italian Journal of Food Science","volume":"79 15","pages":""},"PeriodicalIF":2.6,"publicationDate":"2024-01-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139390426","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}

{"title":"Scrutinizing the antidiabetic, antidiarrheal, and anti-inflammatory activities of methanolic extract of pomegranate peel via different approaches","authors":"Waqas A. Bacha, Amir Hamza, A. Ali Khan, Tariq Aziz, Jianbo Wu, Fahad Al-Asmari, Manal Y Sameeh, Abdulhakeem S. Alamri, M. Alhomrani, Ahmad A. Alghamdi, Abdullah A. Alqasem, Bandar K. Baothman, N. Alsuhaymi, Suzan M. Fathuldeen, Waqar Ahmad","doi":"10.15586/ijfs.v36i1.2459","DOIUrl":"https://doi.org/10.15586/ijfs.v36i1.2459","url":null,"abstract":"The objective of the current study was to evaluate the potential of Punica granatum L peel in mice as an antidiarrheal and antidiabetic agent. In an antidiarrheal study, different doses (50, 100, 150, and 200 mg/kg) of methanolic pomegranate peel extract (PPE) were administrated to castor oil-induced (1 mL/kg) diarrheal mice. Mice administered loperamide hydrochloride (3 mg/kg) were treated as a baseline group. During the experiment, electrolyte and hematological levels were analyzed, and at the end, histopathology of the intestine was performed. For antidiabetic activity, PPE doses (50, 100, 150, and 200 mg/kg) and metformin hydrochloride were administered to alloxan-induced (150 mg/kg) diabetic mice groups, and biochemical and hematological parameters were analyzed. Liver histopathology was done at the end of the experiment. The study found that castor oil caused diarrhea and had a significant (p < 0.05) impact on hematological parameters and electrolyte levels, compared with negative control group. PPE helped to restore altered parameters to normal levels. Histopathology of positive control group revealed abnormal cell structures, with irregularly arranged villi, unclear mucosal architecture of the ileal section, and nuclei cells were damaged and prone to collapsing. Significant dose-dependent recovery was observed in PPE-fed mice groups. After inducing and confirmation of diabetes with alloxan, all groups, except the negative control group, had significantly high glucose levels (p < 0.05). Levels of C-reactive protein and bilirubin were significantly altered, but PPE and metformin hydrochloride showed potential to improve these parameters. In positive control group mice, liver histology showed microvesicular fatty changes throughout the acinus, reactive Kupffer cells, mid-portal inflammation, reduced portal triad, centrilobular visibility, and well-differentiated central vein with well-formed nuclei. Similarly, significant dose-dependent recovery was observed in PPE-administrated mice groups. These results demonstrated that PPE had promising antidiarrheal and antidiabetic potential.","PeriodicalId":14670,"journal":{"name":"Italian Journal of Food Science","volume":"30 3","pages":""},"PeriodicalIF":2.6,"publicationDate":"2024-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139455914","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}

{"title":"Predizione della preferenza degli attributi dei consumatori cinesi per l'uva da tavola","authors":"Tianqi Liu, Junwei Wang, Yumeng Feng, Weisong Mu","doi":"10.15586/ijfs.v35i4.2333","DOIUrl":"https://doi.org/10.15586/ijfs.v35i4.2333","url":null,"abstract":"This paper aims to understand intrinsic attribute preferences of Chinese consumers for table grapes, analyze the influencing factors, and build consumer preference prediction models. In this study, 4324 consumers from various regions of China were investigated. We analyzed consumer preferences and the influencing factors. Finally, binary logistic regression was used to construct prediction models of consumers’ intrinsic attribute preferences for table grapes. The results showed that grapes popular with Chinese consumers had fixed characteristics, including moderate size, spherical or near-spherical shape, purple-red color, strawberry flavor, light aroma, soft flesh and juicy, sweet taste, seedlessness, thin skin powder, and easy to peel. The results of the prediction models showed that age, annual consumption of grapes, and other factors of consumers had significant effects on consumer preferences. The prediction models achieved 80% accuracy in predicting consumer preferences for taste, seedless and peeling degrees. Analyzing the latest attribute preferences of Chinese table grapes, consumers can provide on the one hand, breeding direction reference for breeders, and on the other, marketing suggestions for marketers in the table grape industry. This study comprehensively investigated the intrinsic attribute preferences of Chinese table grape consumers, mastered the latest results of consumer preferences, added the indicators of the intrinsic attributes from the perspective of consumer demand, and conducted relatively more complete prediction research on the preferences of Chinese consumers.","PeriodicalId":14670,"journal":{"name":"Italian Journal of Food Science","volume":" 15","pages":""},"PeriodicalIF":2.6,"publicationDate":"2023-12-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139138468","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}

{"title":"Technological, quality and nutritional characteristics of Ramen noodles with wheat flour partially substituted by water chestnut flour","authors":"Mehak Ahsan, Abeera Moin, Humaira Ashraf, Maliha Kamran, Iqra Manzoor, A. Giuffré","doi":"10.15586/ijfs.v35i4.2423","DOIUrl":"https://doi.org/10.15586/ijfs.v35i4.2423","url":null,"abstract":"Ramen noodles were prepared by partially supplementing traditional wheat flour with water chestnut flour (WCF) at 30, 40 and 50% levels w/w. The composition, pasting and farinograph indices of flour blends were studied. Noodles were analysed for colour, radical scavenging and functional characteristics. Time for dough development, stability and farinograph quality number declined significantly from 5.250±0.07 to 1.20±0.01 min, 6.45±0.07 to 1.31±0.01 min and 81.50±0.71 to 18.50±0.71, respectively, after replacement. Statistically significant increment in pasting temperature (60.91±0.01 to 72.05±0.07°C), peak viscosity (1094.05±0.07 to 1099.25±0.35 Brabender Unit, BU), breakdown (310.05±0.07 to 376.05±0.07 BU), hot paste (782.05±0.07 to 996.10±0.14 BU) and cold paste viscosities (1548.10±0.14 to 1701.25±0.35 BU) were found with the addition of WCF. Non-traditional ramen exhibited significantly improved fibre, antioxidant potential and mineral content with significant reduction in % fat and caloric count. The colour variation data in ramen noodles were: L* (66.35–57.86); a* (0.24–2.08); and b* (4.03–4.47). Texture hedonic scores varied between 8.38 and 7.57 with chestnut flour level increment. Hardness of Ramen noodles samples ranged between 13.9 and 19.8 N.","PeriodicalId":14670,"journal":{"name":"Italian Journal of Food Science","volume":"93 S1","pages":""},"PeriodicalIF":2.6,"publicationDate":"2023-12-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139154338","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}