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Nutrigenomics: linking food to genome 营养基因组学：将食物与基因组联系起来
IF 2.6 4区 农林科学
Italian Journal of Food Science Pub Date : 2023-01-26 DOI: 10.15586/ijfs.v35i1.2262
A. Jabeen, Geetika Malik, J. Mir, Rozy Rasool
{"title":"Nutrigenomics: linking food to genome","authors":"A. Jabeen, Geetika Malik, J. Mir, Rozy Rasool","doi":"10.15586/ijfs.v35i1.2262","DOIUrl":"https://doi.org/10.15586/ijfs.v35i1.2262","url":null,"abstract":"Nutrigenomics has an undoubtedly immeasurable potential for revamping human health. It has become an important regimen due to its consequential role in medical and nutritional sciences. It is an interdisciplinary science that amalgamates the information from physiology, pathology, genetics, molecular biology, and nutrition to establish the effects of ingested nutrients on expression and regulation of genes. The ultimate aim of nutrigenomics is to ascertain the nutritional requirement of an individual in accordance with genetic makeup. Moreover, it aims to purvey treatment in the management of certain ailments having a dietary role based on individual’s genomic profile. Therefore, vast research in the field of nutritional genomics is a dire need to make people aware regarding their health and diet relationship. Here, we have given an overview of nutrigenomics coupled with novel technologies to produce utilitarian information for health professionals and researchers by divulging certain properties that interfere with the genomic machinery.","PeriodicalId":14670,"journal":{"name":"Italian Journal of Food Science","volume":" ","pages":""},"PeriodicalIF":2.6,"publicationDate":"2023-01-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43553070","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: 2
Polygonatum polysaccharide attenuates inflammation through inhibiting NLRP3 inflammasome in diabetic cardiomyopathy rats 黄精多糖通过抑制糖尿病心肌病大鼠NLRP3炎症小体减轻炎症
IF 2.6 4区 农林科学
Italian Journal of Food Science Pub Date : 2023-01-11 DOI: 10.15586/ijfs.v35i1.2263
Chunfei Zhao, Mengjun Zhang, Jian-fei Peng, Yao-yao Ma, Xiao Zhao, Zhong-yu Wen, Shu-shu Wang, An-lu Shen, Hui Shi
{"title":"Polygonatum polysaccharide attenuates inflammation through inhibiting NLRP3 inflammasome in diabetic cardiomyopathy rats","authors":"Chunfei Zhao, Mengjun Zhang, Jian-fei Peng, Yao-yao Ma, Xiao Zhao, Zhong-yu Wen, Shu-shu Wang, An-lu Shen, Hui Shi","doi":"10.15586/ijfs.v35i1.2263","DOIUrl":"https://doi.org/10.15586/ijfs.v35i1.2263","url":null,"abstract":"Polygonatum polysaccharide (PP) has good myocardial protection. This study aims to find whether PP can relieve inflammation and play a protective role in diabetic cardiomyopathy (DCM). Intraperitoneal injection of streptozotocin was used to induce DCM in rats, which were then separated into four groups: model group, PP-200 group (200 mg/kg PP), PP-400 group (400 mg/kg PP), and Met group (120 mg/kg metformin). Both control (NC) and model groups of rats were administered normal saline. According to the kit instructions mentioned on the kit, the levels of blood glucose, glycosylated hemoglobin, insulin (INS), and myocardial enzymes (creatinine kinase, B-type natriuretic peptide, and cardiac troponin I) were measured after 8 weeks. Cardiac function was detected by echocardiography. Hematoxylin and eosin (HE) and Masson staining were used to observe pathological changes. Myocardial RNA and protein levels of NLR family pyrin domain containing 3 (NLRP3), caspase-1, and Gasdermin D (GSDMD) were quantified through reverse transcription-polymerase chain reaction and Western blotting analysis. The in vivo findings showed that PP could reduce blood glucose, glycosylated hemoglobin, and INS levels, enhance heart functioning, restore histological alterations and myocardial enzymes, and relieve myocardial fibrosis. Furthermore, PP suppressed the expressions of NLRP3, caspase-1, and GSDMD. PP could reduce inflammation in DCM rats by suppressing NLRP3 inflammasome.","PeriodicalId":14670,"journal":{"name":"Italian Journal of Food Science","volume":" ","pages":""},"PeriodicalIF":2.6,"publicationDate":"2023-01-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42812971","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
Health benefits of co-supplementing mealworm protein hydrolysate and cranberry fruit extract 粉虫蛋白水解物和蔓越莓果实提取物共同补充对健康的益处
IF 2.6 4区 农林科学
Italian Journal of Food Science Pub Date : 2023-01-02 DOI: 10.15586/ijfs.v35i1.2264
J. Park, Sang In Lee, Woo Sung Kwon, Sungbo Cho, I. Kim
{"title":"Health benefits of co-supplementing mealworm protein hydrolysate and cranberry fruit extract","authors":"J. Park, Sang In Lee, Woo Sung Kwon, Sungbo Cho, I. Kim","doi":"10.15586/ijfs.v35i1.2264","DOIUrl":"https://doi.org/10.15586/ijfs.v35i1.2264","url":null,"abstract":"The demand for valuable protein sources is increasing. The mealworm has been highlighted as a good source of protein. Nevertheless, beneficial effects of mealworm such as the antioxidative and/or anti-inflammatory effects are rarely studied. It is well-known that cranberry fruit has a strong antioxidant effect. The biologically active compounds in mealworm and cranberry could boost the antioxidative and/or anti-inflammatory effects. The current study investigated the interactive effects of mealworm protein hydrolysate (MWPH) and cranberry fruit extract (CFE) in mammals. We evaluated growth performance, relative organ weight, immune responses, antioxidant enzyme activities, blood properties, and fecal microflora. A 2 × 2 factorial experimental design was used. The co-supplementation of MWPH and CFE improved serum glutathione peroxidase. MWPH affected a lower serum IL-1β and fecal Clostridium density. The co-supplementation appeared more effective in terms of good health and potentially the prevention of disease.","PeriodicalId":14670,"journal":{"name":"Italian Journal of Food Science","volume":" ","pages":""},"PeriodicalIF":2.6,"publicationDate":"2023-01-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48726106","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 seven non-conventional starch rich sources on physico-chemical and sensory characteristics of extruded snacks 7种非常规富含淀粉源对膨化小吃理化及感官特性的影响
IF 2.6 4区 农林科学
Italian Journal of Food Science Pub Date : 2022-12-29 DOI: 10.15586/ijfs.v34i4.2253
S. Z. Hussain, Rumaisa Gaffar, B. Naseer, Tahiya Qadri, Uzma Noor Shah, Monica Reshi
{"title":"Effect of seven non-conventional starch rich sources on physico-chemical and sensory characteristics of extruded snacks","authors":"S. Z. Hussain, Rumaisa Gaffar, B. Naseer, Tahiya Qadri, Uzma Noor Shah, Monica Reshi","doi":"10.15586/ijfs.v34i4.2253","DOIUrl":"https://doi.org/10.15586/ijfs.v34i4.2253","url":null,"abstract":"Starch-rich foods, such as cereal sources (rice, maize, and barley), are commonly used raw materials for extrusion cooking due to their excellent expansion characteristics. Other nonconventional starch sources like green banana, water chestnut, and potato can also be employed for extrusion cooking. The main aim of the study was to evaluate the extrusion behavior and sensory acceptability of nonconventional starch-rich food sources like rice, maize, barley, wheat, water chestnut, potato, and green banana. Maize, rice, wheat, potato, water chestnuts, barley, and green banana flour samples were evaluated for various physicochemical, pasting, and morphological properties, and were subjected to extrusion cooking at the moisture content of 15%, screw speed of 300 rpm, and barrel temperature of 125°C. The developed extruded snacks from selected crops were also evaluated for various physicochemical, pasting, and morphological properties. Potato flour and green banana flour recorded the highest starch content of 78.27 and 76.61%, respectively. The highest peak viscosity (6025 cp), trough viscosity (2968 cp), breakdown viscosity (3057 cp), pasting temperature (92°C), and minimum peak time (4.67 min) were recorded in the case of green banana flour. The structural assessment of all the flour samples was done through scanning electron microscopy. The highest expansion ratio (5.06), as well as overall acceptability (4.28), was recorded in the case of corn-based snacks. The highest bulk density and hardness were recorded in the case of barley-based snacks. The highest values of water absorption index and water solubility index were recorded in the case of green banana flour–based snacks.","PeriodicalId":14670,"journal":{"name":"Italian Journal of Food Science","volume":" ","pages":""},"PeriodicalIF":2.6,"publicationDate":"2022-12-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49194653","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
Some technical properties of dried Terminalia chebula (kara halile) for use in harvest and post-harvest processing 用于收获和收获后加工的干樱桃的一些技术特性
IF 2.6 4区 农林科学
Italian Journal of Food Science Pub Date : 2022-12-07 DOI: 10.15586/ijfs.v34i4.2250
Elçin Yeşiloğlu Cevher
{"title":"Some technical properties of dried Terminalia chebula (kara halile) for use in harvest and post-harvest processing","authors":"Elçin Yeşiloğlu Cevher","doi":"10.15586/ijfs.v34i4.2250","DOIUrl":"https://doi.org/10.15586/ijfs.v34i4.2250","url":null,"abstract":"Depending on humidity, some technical properties of T. chebula (black halile) dried fruit were investigated. It was observed that various properties, such as dimension, geometric mean diameter, and arithmetic mean diameter, increased linearly with increasing moisture content. With the increase in moisture content, sphericity increased from 57.2% to 67.7%, surface area increased from 487.65 mm2 to 805.03 mm2, porosity increased from 0.49 to 0.59, and the angle of repose increased from 22.77° to 27.86°. However, moisture content, true density, and bulk density decreased from 1.85% to 3.27%, 1469.54 kg/m3 to 1740.22 kg/m3, and 735.64 kg/m3 to 705.99 kg/m3, respectively. When the moisture content increased from 1.85% to 3.27%, the static and dynamic friction coefficient increased from 0.231 to 0.495 and 0.311 to 0.637, respectively. The lowest static and dynamic friction force values were obtained for stainless steel and the highest for rubber surface. When moisture content increased from 1.85% to 3.27%, tensile strength decreased from 446.46 N to 257.59 N. Rupture energy and deformation increased with an increase in the moisture content of the fruit. When the moisture content increased from 1.85% to 3.27%, the rupture energy and deformation increased from 0.09 J to 0.27 J and 0.83 mm to 1.76 mm, respectively.","PeriodicalId":14670,"journal":{"name":"Italian Journal of Food Science","volume":" ","pages":""},"PeriodicalIF":2.6,"publicationDate":"2022-12-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46675969","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
Pea protein isolates: emulsification properties as affected by preliminary pretreatments 豌豆分离蛋白：初步预处理对乳化特性的影响
IF 2.6 4区 农林科学
Italian Journal of Food Science Pub Date : 2022-12-02 DOI: 10.15586/ijfs.v34i4.2259
G. D'alessio, F. Flamminii, M. Faieta, P. Pittia, C. D. Di Mattia
{"title":"Pea protein isolates: emulsification properties as affected by preliminary pretreatments","authors":"G. D'alessio, F. Flamminii, M. Faieta, P. Pittia, C. D. Di Mattia","doi":"10.15586/ijfs.v34i4.2259","DOIUrl":"https://doi.org/10.15586/ijfs.v34i4.2259","url":null,"abstract":"The surface and emulsifying properties of a commercial pea protein isolate in oil-in-water model emulsions and the role of insoluble residues in emulsion stability were investigated. Droplet size distribution, flocculation index, microstructure, and protein coverage of the emulsions were evaluated. The insoluble fraction positively contributed to the pea proteins’ emulsifying properties, allowing the formation of emulsions with higher dispersion degree, especially at low isolate concentration, with an enhancement of the physical stability.","PeriodicalId":14670,"journal":{"name":"Italian Journal of Food Science","volume":" ","pages":""},"PeriodicalIF":2.6,"publicationDate":"2022-12-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44363937","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: 2
Perceptions of Spanish consumers towards novel lamb burgers enriched with natural antioxidants and healthy fatty acids 西班牙消费者对富含天然抗氧化剂和健康脂肪酸的新型羊肉汉堡的看法
IF 2.6 4区 农林科学
Italian Journal of Food Science Pub Date : 2022-11-15 DOI: 10.15586/ijfs.v34i4.2246
A. Horrillo, C. Díaz‐Caro, Eva Crespo-Cebada, D. Tejerina-Barrado, F. Mesías, A. Rodríguez-Ledesma, S. García-Torres
{"title":"Perceptions of Spanish consumers towards novel lamb burgers enriched with natural antioxidants and healthy fatty acids","authors":"A. Horrillo, C. Díaz‐Caro, Eva Crespo-Cebada, D. Tejerina-Barrado, F. Mesías, A. Rodríguez-Ledesma, S. García-Torres","doi":"10.15586/ijfs.v34i4.2246","DOIUrl":"https://doi.org/10.15586/ijfs.v34i4.2246","url":null,"abstract":"This paper explores the perceptions of Spanish consumers on the use of natural antioxidants and healthy fatty acids in novel formulations of lamb burgers to improve their nutritional content and shelf life. Focus groups have been used to obtain information on burger consumption and purchase, as well as on the opinions about the use of natural ingredients. Results highlight the importance consumers place on the presence of ingredients that help improve product quality, and their acceptance to pay a premium. The use of cherry or pecan nut is a valid option, provided that consumer trust is promoted through adequate information policies.","PeriodicalId":14670,"journal":{"name":"Italian Journal of Food Science","volume":" ","pages":""},"PeriodicalIF":2.6,"publicationDate":"2022-11-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45382336","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: 3
Amino acid and fatty acid compositions of texturized vegetable proteins 构化植物蛋白的氨基酸和脂肪酸组成
IF 2.6 4区 农林科学
Italian Journal of Food Science Pub Date : 2022-11-11 DOI: 10.15586/ijfs.v35i1.2265
Davide De Angelis, A. Pasqualone, Giacomo Squeo, F. Caponio, C. Summo
{"title":"Amino acid and fatty acid compositions of texturized vegetable proteins","authors":"Davide De Angelis, A. Pasqualone, Giacomo Squeo, F. Caponio, C. Summo","doi":"10.15586/ijfs.v35i1.2265","DOIUrl":"https://doi.org/10.15586/ijfs.v35i1.2265","url":null,"abstract":"Texturized proteins are the main ingredients of meat analogues. This paper evaluated the amino acid and the fatty acid compositions of texturized proteins produced by pea isolates, soy isolates, or dry-fractionated pea proteins, all combined with oat proteins. The nutritional composition was significantly affected by the protein sources. All the texturized proteins had a balanced amino acid profile, complying with the recommendations by FAO/WHO, except for the sulfur amino acids. The fatty acid profile showed the predominance of the polyunsaturated fraction, which was the highest in the dry-fractionated pea mixes. The trans-isomers’ content was lower than 0.5%.","PeriodicalId":14670,"journal":{"name":"Italian Journal of Food Science","volume":" ","pages":""},"PeriodicalIF":2.6,"publicationDate":"2022-11-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47094757","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 extrusion processing conditions on the techno-functional, antioxidant, textural properties and storage stability of wholegrain-based breakfast cereal incorporated with Indian horse chestnut flour 挤压加工条件对掺入印度栗子粉的全谷物早餐谷物的技术功能、抗氧化、质地特性和储存稳定性的影响
IF 2.6 4区 农林科学
Italian Journal of Food Science Pub Date : 2022-10-27 DOI: 10.15586/ijfs.v34i3.2238
F. Allai, Z. Azad, B. N. Dar, Khalid Gul
{"title":"Effect of extrusion processing conditions on the techno-functional, antioxidant, textural properties and storage stability of wholegrain-based breakfast cereal incorporated with Indian horse chestnut flour","authors":"F. Allai, Z. Azad, B. N. Dar, Khalid Gul","doi":"10.15586/ijfs.v34i3.2238","DOIUrl":"https://doi.org/10.15586/ijfs.v34i3.2238","url":null,"abstract":"The central composite rotatable design was used to plan the experiments using feed moisture (FM) content, barrel temperature (BT), screw speed (SS), and concentration of Indian horse chestnut flour (IHCF) as process variables varied between 10–18%, 70–150°C, 290–380 rpm and 1.75–4.75%, respectively. Surface mechanical energy, water holding capacity, swelling volume, piece density, longitudinal expansion, water activity and colour attributes were used as response variables. The whole grain flours added with 2.5% IHCF and extruded at 12% FM, 130°C BT and 380 rpm SS produced optimum quality breakfast cereals with 0.713 desirability. Extrudates packed in aluminum pouches were found to be suitable packaging materials and were shelf-stable for 6 months with better quality retention.","PeriodicalId":14670,"journal":{"name":"Italian Journal of Food Science","volume":" ","pages":""},"PeriodicalIF":2.6,"publicationDate":"2022-10-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44627151","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: 4
Effect of the refreshment on the liquid sourdough preparation 茶点对液体酵母制备的影响
IF 2.6 4区 农林科学
Italian Journal of Food Science Pub Date : 2022-10-07 DOI: 10.15586/ijfs.v34i3.2217
Aniello Falciano, A. Romano, B. E. García‐ Almendarez, C. Regalado-González, P. Di Pierro, P. Masi
{"title":"Effect of the refreshment on the liquid sourdough preparation","authors":"Aniello Falciano, A. Romano, B. E. García‐ Almendarez, C. Regalado-González, P. Di Pierro, P. Masi","doi":"10.15586/ijfs.v34i3.2217","DOIUrl":"https://doi.org/10.15586/ijfs.v34i3.2217","url":null,"abstract":"The aim of this work was to investigate the effect of refreshments on the growth of endogenous microorganisms during liquid sourdough preparation by using an Italian and Mexican wheat flours and its effects on the physico-chemical properties (pH, total titratable acidity, water activity, moisture content and reducing sugars). The liquid sourdoughs were prepared (DY 200) and incubated for 6 days at 20°C. The sourdoughs were refreshed every day and compared with the not-refreshed ones. Preliminary results showed that in the early stages of the microbial growth process, their population was greater in the sourdough made from the Mexican wheat flour than that of the Italian one. However, after 6 days, the microbial population was not significantly different in refreshed or not-refreshed samples for both sourdoughs (Italian and Mexican). Similarly, physicochemical properties did not show significant differences.","PeriodicalId":14670,"journal":{"name":"Italian Journal of Food Science","volume":" ","pages":""},"PeriodicalIF":2.6,"publicationDate":"2022-10-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43069158","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
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