Italian Journal of Food Science最新文献

{"title":"Fatty Acid Profile of Functional Emulsion-Based Food Products Containing Conventional and Unconventional Ingredients","authors":"A. Mukhametov, L. Mamayeva, M. Yerbulekova, G. Aitkhozhayeva","doi":"10.15586/ijfs.v34i2.2181","DOIUrl":"https://doi.org/10.15586/ijfs.v34i2.2181","url":null,"abstract":"The creation of new emulsion-based food products has great potential for the food industry at the present stage of its development. The purpose of the paper is to explore the physical and chemical characteristics (content of fatty acids and tocopherols) of nine mixtures (blends) of conventional and unconventional vegetable oils with regard to the changes in the peroxide values of the oil blends stored under different temperatures for different periods. The study was conducted in 2020 in Almaty (Kazakhstan). Nine vegetable oil blends were prepared by mixing conventional and unconventional ingredients. Each of the resulting blends was tested in 30 replicates for the content of fatty acids (oleic, linoleic, and linolenic acids) and tocopherols. The blends were stored at 10°C and 20°C. Samples were taken to determine peroxide values. The results were compared to the control (refined sunflower oil). In all nine blends, the optimal ratio of the evaluated fatty acids and the optimal concentration of tocopherols were confirmed. After 6 months of storage, the peroxide values of blend No. 1 stored at 10°C and 20°C were 3 and 6, respectively. Blend No. 2 stored for the same period at the same temperatures demonstrated the respective peroxide values of 2.5 and 4.5. For blend No. 3, the respective values obtained were 2.5 and 5.5, and for blend No. 4, the respective values were 3.0 and 6.5. The most drastic changes were observed in blend No. 5, with respective peroxide values of 2.5 and 7.2. The respective peroxide values of blend No. 6 were 3.7 and 5.5, blend No. 7, 3.5 and 7.0, blend No. 8, 4.0 and 6.5, and blend No. 9, .5 and 5.5. All in all, the peroxide values of the nine tested blends were significantly lower than those of the control (p ≤ 0.05–0.01). The proposed nine blends can be used as food additives exhibiting biological activities. After 6 months of storage, the minimal changes in the peroxide values were observed in blend Nos. 2 and 3, while the maximum changes were reported for blend Nos. 5, 7, and 8. In the future, an investigation of the therapeutic effects of the obtained blends should be undertaken, with a focus on possible adverse heating-induced changes in some components (flaxseed oil).","PeriodicalId":14670,"journal":{"name":"Italian Journal of Food Science","volume":" ","pages":""},"PeriodicalIF":2.6,"publicationDate":"2022-06-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43515306","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":"Molecular docking and in vivo studies of liquiritin against acute myocardial infarction via TLR4/MyD88/NF-κB signaling","authors":"Peng Zhou, An-lu Shen, Pei-pei Liu, Shu-shu Wang, Liang Wang","doi":"10.15586/ijfs.v34i2.2188","DOIUrl":"https://doi.org/10.15586/ijfs.v34i2.2188","url":null,"abstract":"Licorice (Glycyrrhiza glabra L.) is an essential herb in Chinese medicine, as well as a common ingredient in health foods and natural sweeteners. Liquiritin, the primary constituent of licorice, possesses a wide range of pharmacological and biological properties. This research aims to study the protective mechanism of liquiritin in the myocardium. The potential therapeutic efficacy of liquiritin against acute myocardial infarction (AMI) was tested using molecular docking and verified using an AMI rat model caused by the ligation of the LAD coronary artery. Molecular docking between liquiritin and toll-like receptor 4 (TLR4) and myeloid differentiation factor 88 (MyD88) was predicted using SystemsDock. Then, for experimental validation, in vivo studies were employed. Rats with the AMI model established by ligation of left anterior descending coronary artery were divided into four groups—sham group, model group, captopril group, and liquiritin group. LVSP, LVEDP, +dp/dtmax, and -dp/ dtmax were detected and analyzed. HE and Masson staining were used to observe the pathological changes. The protein expressions of TLR4, MyD88, and nuclear factorκB p65 (NF-κB p65) were detected by Western blotting. Molecular docking showed that liquiritin may act on the TLR4 and MyD88, and, therefore, liquiritin was pre-dicted to exert anti-inflammatory effects by regulating the TLR4/MyD88 signaling pathway. Liquiritin improved LVSP, +dp/dtmax, -dp/dtmax, and LVEDP levels, and alleviated pathological changes and cardiac fibrosis. Further study found that liquiritin could decrease the overexpression of TLR4, MyD88, and NF-κB, which validated the molecular docking study. Hence, liquiritin ameliorates AMI by reducing inflammation, and blocking TLR4/ MyD88/NF-κB signaling. These results indicate that liquiritin as a potential compound could alleviate AMI and broaden its application.","PeriodicalId":14670,"journal":{"name":"Italian Journal of Food Science","volume":" ","pages":""},"PeriodicalIF":2.6,"publicationDate":"2022-06-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43514402","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":"Policaptil Gel Retard® reduces body weight and improves insulin sensitivity in obese subjects","authors":"Giorgia Centorame, M. D. Baldassarre, G. Di Dalmazi, Francesca V. Gambacorta, Fabrizio Febo, A. Consoli, G. Formoso","doi":"10.15586/ijfs.v34i2.2204","DOIUrl":"https://doi.org/10.15586/ijfs.v34i2.2204","url":null,"abstract":"Policaptil Gel Retard® (PGR), a natural fiber-based molecule, has been shown to prevent weight gain and ameliorate insulin-resistance indices in obese children and adolescents. The aim of this study was to compare the effects of 12 weeks of low calories and low glycemic index (LC-LGI) diet associated or not with the intake of PGR on anthropometric, bioimpedance, and metabolic parameters. Data from 20 obese adult subjects (10 per group) were analyzed. An LC-LGI diet with or without PGR intake reduced weight, BMI, and waist circumference. PGR intake elicited a reduction in fasting plasma insulin and insulin resistance index together with an improvement in insulin sensitivity.","PeriodicalId":14670,"journal":{"name":"Italian Journal of Food Science","volume":" ","pages":""},"PeriodicalIF":2.6,"publicationDate":"2022-06-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43333989","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":"Proximate analysis of lipid composition in Moroccan truffles and desert truffles","authors":"F. Henkrar, L. Khabar","doi":"10.15586/ijfs.v34i2.2202","DOIUrl":"https://doi.org/10.15586/ijfs.v34i2.2202","url":null,"abstract":"Lipid composition in truffle is essential for nutraceutical and medicinal purposes. Currently, there is no data regarding the lipid content in Moroccan truffles. Therefore, we determined the fatty acid and sterol composition of six Moroccan truffles and desert truffles. The gas chromatography analysis revealed the predominance of fatty palmitic, oleic and linoleic acids. The prominent sterol components were brassicasterol and ergosterol. Besides, the sterol analysis discriminated between the Tuber and Terfezia truffles. These differences seem to be exploitable at a taxonomic level. This is a preliminary report disclosing the fatty acid and sterol composition of Moroccan truffles, indicating the potential use of lipids analysis, especially sterol analysis, as biomarker for truffles distinction.","PeriodicalId":14670,"journal":{"name":"Italian Journal of Food Science","volume":" ","pages":""},"PeriodicalIF":2.6,"publicationDate":"2022-06-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41984272","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":"Exploring the potential of bottle gourd (Lagenaria siceraria) flour as a fat mimetic in biscuits with improved physicochemical and nutritional characteristics and anti-diabetic properties","authors":"Syed Muhammad Ghufran Saeed, Syed Arsalan Ali, Rashida Ali, S. A. Sayeed, Lubna Mobin","doi":"10.15586/ijfs.v34i2.1954","DOIUrl":"https://doi.org/10.15586/ijfs.v34i2.1954","url":null,"abstract":"Bottle gourd (Lagenaria siceraria) is a naturally rich source of several phytochemicals that play a vital role in the prevention of diseases. In the present study, the effect of bottle gourd flour (BGF) as a fat mimetic in biscuits at different concentrations (10, 15, 20, 25, and 50% w/w) was explored. Rheological properties, the microstructure of dough, bioactive compounds, anti-diabetic potential, storage stability, and the nutritional, physical, and sensory properties of samples were investigated. The addition of BGF in wheat flour (WF) showed increased water absorption (58.70–72.43%) and reduced dough stability time (11.71–5.01 min). Trough (1165.11–1096.10 Torque) and set back viscosities (471.21–448.09 Torque) decreased significantly (P ≤ 0.05) with the increased level of BGF in WF. Furthermore, gluten content was also reduced. The baking process decreased the IC50 values, although total phenol content and total flavonoid content decreased. Shelf life study of 2 months revealed no significant (P ≤ 0.05) difference in bioactive compounds, and alpha-amylase inhibition activity of fat-replaced biscuits. Moreover, the anti-hyperglycemic activity of BGF-WF biscuits in human subjects also showed positive results. The percentage increase in both peroxide value (0.2–2.87 milliequivalent O2/kg of fat) and free fatty acid (0.1–0.9%) during storage was significantly (P ≤ 0.05) lower than control biscuits (0.9–5.53 mill-equivalent O2/kg of fat and 0.2–1.1%), which correlates to the enhanced activity of bioactive compounds in BGF-WF biscuits, which in turn relates to decreasing the rate of oxidation. The crude fiber and protein contents of BGF-WF biscuits were improved from 0.21 to 17.30% and 11.20 to 18.70%, respectively. Sensory and textural performance exhibited that the biscuits were acceptable after fat replacement of up to 15% BGF. Based on this study, BGF may be suggested as an excellent natural fat replacer to be used in nutraceuticals and functional foods.","PeriodicalId":14670,"journal":{"name":"Italian Journal of Food Science","volume":" ","pages":""},"PeriodicalIF":2.6,"publicationDate":"2022-04-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43516271","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":"The role of whey protein in myogenic differentiation","authors":"R. Xu, Yuejuan Xiao, Ying Zhang, Xi-yan Zhao","doi":"10.15586/ijfs.v34i2.2106","DOIUrl":"https://doi.org/10.15586/ijfs.v34i2.2106","url":null,"abstract":"Whey protein has been shown to prevent exercise-induced protein degradation and muscle damage. We hypothesized that whey protein would regulate muscle cell differentiation. Adding various concentrations of whey protein to C2C12 myoblasts induced cell differentiation and MyoD (myogenic differentiation protein) expression as well as the phosphorylation of AKT (protein kinase B). Whey protein-induced differentiation-specific markers increased the enzymatic activities of creatine kinase and citrate synthase and the expression of muscle-specific microRNA. Whey protein elevated AKT phosphorylation on Thr308 and Ser473, which was inhibited by LY294002 (a non-selective phosphoinositide 3-kinases inhibitor), suggesting that whey protein acts via PI3K (phosphatidylinositol 3-kinase). Blocking of the PI3K/AKT pathway with specific inhibitors revealed its requirement in mediating the promotive effects of whey protein on C2C12 cell differentiation. These effects of whey protein on myoblast differentiation suggest its positive influence in preventing muscle atrophy.","PeriodicalId":14670,"journal":{"name":"Italian Journal of Food Science","volume":" ","pages":""},"PeriodicalIF":2.6,"publicationDate":"2022-04-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45301178","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":"Study on the role of nutrients in food to improve the motion state of athletes","authors":"Hong-Xiang Zhou","doi":"10.15586/ijfs.v34i2.2126","DOIUrl":"https://doi.org/10.15586/ijfs.v34i2.2126","url":null,"abstract":"This study aims to analyze the role of nutrients in food in improving athletic performance and to understand the feasibility of food supplementation in sports training. Twenty athletes were randomly divided into two groups, A and B. The athletes in the two groups had the same diet and the same training content and differed only in the supplemented food. Group A was supplemented with Siraitia grosvenorii water, and Group B was supplemented with pure water. After 3 months of training, the body composition, exercise status, and blood indexes of the athletes in the two groups were compared. Compared with the athletes in group A before the experiment as well as in group B after the experiment, the athletes in group A showed a significant increase in fat-free weight, improved athletic performance, increased levels of hemoglobin (Hb) and red blood cell (RBC), and decreased levels of blood lactic acid (BLA) and blood urea nitrogen (BUN) (P < 0.05). Nutrients in food can effectively improve the body composition and exercise status of athletes and inhibit the decrease of Hb and RBC as well as the increase of BLA and BUN, which have good usability in sports training.","PeriodicalId":14670,"journal":{"name":"Italian Journal of Food Science","volume":" ","pages":""},"PeriodicalIF":2.6,"publicationDate":"2022-04-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47117570","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":"Marker-assisted selection of dairy cows for β-casein gene A2 variant","authors":"C. Sebastiani, Chiara Arcangeli, Martina Torricelli, M. Ciullo, N. D’avino, Giulia Cinti, S. Fisichella, M. Biagetti","doi":"10.15586/ijfs.v34i2.2178","DOIUrl":"https://doi.org/10.15586/ijfs.v34i2.2178","url":null,"abstract":"Many studies highlighted potential associations of β-casein A1 with specific human diseases and a minor digestibility of milk, due to the bioactive peptide β-casomorphin 7 (BCM-7) release during digestion. Conversely, the ancestral β-casein A2 variant seems to be a favorable trait because it is not associated with BMC-7 release. The aim of this work was to evaluate frequencies of β-casein variants in offspring of previously genotyped cows inseminated with A2 homozygous semen. The frequency of the A2/A2 animals has almost doubled from 37 to 69%. These are encouraging results with the perspective of reaching the goal of producing A2 milk.","PeriodicalId":14670,"journal":{"name":"Italian Journal of Food Science","volume":" ","pages":""},"PeriodicalIF":2.6,"publicationDate":"2022-04-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44310865","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":"Effect of high-moisture extrusion on soy meat analog: study on its morphological and physiochemical properties","authors":"Monirul Islam, Yatao Huang, M. Islam, Ningyu Lei, Lei Shan, Bei Fan, Litao Tong, Fengzhong Wang","doi":"10.15586/ijfs.v34i2.2141","DOIUrl":"https://doi.org/10.15586/ijfs.v34i2.2141","url":null,"abstract":"There has been a growing interest in meat analog, microstructure characteristics, and anti-nutritional content obtained from soybean. High-moisture extrusion parameters are the input extruder of moisture content (>40%) that get the advantages of lower energy input. Thermo-mechanical treatment has a considerable influence on structural properties of soy-based meat analog. Texturized soy proteins can substitute meat products while providing a high-protein food ingredient which can be consumed directly as meat analogs. Therefore, this review aims to the effect on soybean of micro-structural and physicochemical properties of meat analogs by high-moisture extrusion. Thus, further studies are required concerning a large-scale meat products with purify protein structure.","PeriodicalId":14670,"journal":{"name":"Italian Journal of Food Science","volume":" ","pages":""},"PeriodicalIF":2.6,"publicationDate":"2022-04-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48976837","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":"A novel cascade approach to extract bioactive compounds from officinal herbs","authors":"Yubin Ding, K. Morozova, M. Scampicchio, Angelo Morini, Massimiliano Ferrari","doi":"10.15586/ijfs.v34i2.2137","DOIUrl":"https://doi.org/10.15586/ijfs.v34i2.2137","url":null,"abstract":"This research aims to compare a novel cascade extraction method with a conventional solid–liquid extraction method, both assisted by ultrasounds. The cascade extraction method consists of a sequential series of extractions performed with the same hydroalcoholic solvent, which is reused from one herb to the other. In practice, a hydroalcoholic solution is firstly used to extract one botanical herb. The resulting extract is then reused for the extraction of a second herb. The process is repeated as many times as the number of herbs composing the final formulation. The main advantage of this approach is firstly the lower need of solvents compared with the individual extraction procedures, where a fresh solvent is needed on each extraction step. Furthermore, extracts of the two methods (solid liquid vs cascade extraction) were characterized with several antioxidant assays (DPPH, ORAC, and FRAP) and total phenolic content (TPC). The results show that the solid–liquid extraction method achieves similar yields to total phenols and similar TAC in comparison to the extracts obtained by the cascade extraction method. Also, the HPLC analysis of the extracts showed that both methods lead to similar chromatographic profiles either when analyzed by an electrochemical detector (CoulArray) or by a spectrometric diode array detector (DAD). However, our findings support the idea that the cascade extraction method obtains extracts richer of minor peaks, showing a more complex bioactive profile. Such results could be explained considering that the solvent used during the series of cascade extractions was enriched not only by antioxidants but also by plant surfactants, like saponins, which increase the solvent solubility. Overall, this research shows that the cascade extraction method can not only provide officinal herb extracts with similar phenolic yield and antioxidant capacity than conventional solid–liquid extraction but also with a more complex bioactive profile compared to traditional solid–liquid extraction and with a minor consumption of solvents.","PeriodicalId":14670,"journal":{"name":"Italian Journal of Food Science","volume":" ","pages":""},"PeriodicalIF":2.6,"publicationDate":"2022-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47988458","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}