Journal of Food Biochemistry最新文献

{"title":"Integrated Transcriptomics and Physiological Analysis Reveal the Mechanism of γ-Aminobutyric Acid Inhibiting Enzymatic Browning in Fresh-Cut Potatoes","authors":"Mengsheng Deng,&nbsp;Tuankui Ou,&nbsp;Wanying Gan,&nbsp;Huina Li,&nbsp;Wenao Sun,&nbsp;Linghong Xie,&nbsp;Yu Lei","doi":"10.1155/jfbc/1499526","DOIUrl":"https://doi.org/10.1155/jfbc/1499526","url":null,"abstract":"<div>\u0000 <p>Enzymatic browning affects potato quality and commodity value during processing and storage. γ-Aminobutyric acid (GABA) was proved to enhance the tolerance to biological and abiotic stresses in plants. However, the mechanism by which GABA regulates enzymatic browning in potato remains largely unclear. Therewith, an integrated approach of transcriptomics and physiological analyses was utilized to investigate the mechanism of GABA-regulated browning. The findings showed that GABA significantly retarded the browning of fresh-cut potatoes. Transcriptome analysis indicated that the alteration of endogenous GABA content significantly changed the level of 3625 genes, observably enriched in phenylpropanoid biosynthesis, amino acid metabolism, and hormone signaling. Further studies showed that GABA increased the content of total phenols through changing the activities of phenylalanine ammonia-lyase (PAL), polyphenol oxidase (PPO) and peroxidase (POD), and the expression of genes related to phenol metabolism. Meanwhile, GABA application activated superoxide dismutase (SOD) and catalase (CAT), decreased the content of H₂O₂ and O₂⁻, and enhanced membrane integrity. Moreover, GABA increased the content of 11 amino acids including aspartic acid, threonine, glutamic acid, phenylalanine, isoleucine, cysteine, glycine, tyrosine, proline, serine, and arginine. Additionally, GABA negatively regulated the synthesis and signaling of ethylene, brassinosteroids, and gibberellin, while positively regulated the synthesis and signaling of auxin and abscisic acid at the level of transcription. Therefore, GABA can inhibit potato browning mainly through promoting the accumulation of total phenols and free amino acids and regulating reactive oxygen metabolism and hormone signaling, which provides a more comprehensive insight into the inhibitory mechanism of GABA on browning in fresh-cut potatoes.</p>\u0000 </div>","PeriodicalId":15802,"journal":{"name":"Journal of Food Biochemistry","volume":"2025 1","pages":""},"PeriodicalIF":3.5,"publicationDate":"2025-05-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfbc/1499526","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143950046","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"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":"Therapeutic Effects of Natural Food Additives Steviol Glycosides From Stevia rebaudiana: A Comprehensive Review With Mechanisms","authors":"Jannatul Ferdous,&nbsp;Md. Shimul Bhuia,&nbsp;Raihan Chowdhury,&nbsp;Salehin Sheikh,&nbsp;Muhammad Torequl Islam","doi":"10.1155/jfbc/7772203","DOIUrl":"https://doi.org/10.1155/jfbc/7772203","url":null,"abstract":"<div>\u0000 <p>Stevia (<i>Stevia rebaudiana</i>), one of the perennial shrubs that are indigenous to South America, synthesizes diterpene glycosides. Stevia leaves comprise steviol glycosides (SGs) such as stevioside, isosteviol, steviolbioside, and rebaudioside (A–E). These components are low-calorie calories and used as a sugar substitute in foods, beverages, and medications. The goal of the current investigation is to summarize the pharmacological activities with exposed fundamental molecular processes against different diseases. Additionally, we have encapsulated botanical sources, pharmacokinetics, and toxicological profiles of SGs. For this reason, the data (up to date as of July 10, 2024) was retrieved from a variety of credible and authoritative sources, such as Google Scholar, Wiley Online, PubMed, ScienceDirect, Springer Link, Scopus, and Web of Science. Our findings suggested that SGs have potent antidiabetic activity by mimicking insulin actions by regulating the PI3K/AKT pathway. Besides, SGs have a diverse range of pharmacological activities, including antioxidant, anti-inflammatory, antiobesity, antihypertensive, antimicrobial, antidiarrheal, gastroprotective, hepatoprotective, pulmoprotective, and renoprotective activities. Our findings also suggested that SGs have prospective anticancer properties through various molecular pathways. According to studies, SGs are neither mutagenic nor carcinogenic, not teratogenic, and do not provoke acute or subacute toxicity. Taken together, this investigation demonstrates that SGs have enormous promise as a curative agent for the medication of several diseases and disorders.</p>\u0000 </div>","PeriodicalId":15802,"journal":{"name":"Journal of Food Biochemistry","volume":"2025 1","pages":""},"PeriodicalIF":3.5,"publicationDate":"2025-05-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfbc/7772203","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143939082","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"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":"Bioactivity Studies of Different Solvent Extracts of Defatted Residues From Terminalia catappa L. Seed Kernels","authors":"Fahmidha Halaldeen,&nbsp;Lalith Jayasinghe,&nbsp;Nazrim Marikkar,&nbsp;Muneeb M. Musthafa,&nbsp;Mohammed Arshad,&nbsp;Abdul Aziz Al Kheraif,&nbsp;Fohad Mabood Husain,&nbsp;Mohd Adil,&nbsp;Rosina Khan","doi":"10.1155/jfbc/8590029","DOIUrl":"https://doi.org/10.1155/jfbc/8590029","url":null,"abstract":"<div>\u0000 <p><i>Terminalia catappa</i> Linn., also referred to as tropical almond or Indian almond, can play a significant role in improving food and nutritional security. The objective of this research was to assess the antioxidant, antihyperglycemic, and antiobesity potentials of the defatted residues from seed kernels of purple and yellow cultivars. The defatted residues obtained using a micro–screw-press oil extractor were subjected to sequential extraction using n-hexane, dichloromethane (DCM), and methanol (MeOH) as solvents. The crude extracts of both cultivars were subjected to the evaluation of total phenolic content (TPC), total flavonoid content (TFC), and antioxidant activities, namely, DPPH, ABTS⁺, and ferric reducing antioxidant power (FRAP). They were also subjected to enzyme inhibitory activities against <i>α</i>-amylase and lipase. Among the extracts, the MeOH extract of the yellow cultivar showed the highest TPC, superior antioxidant activities (DPPH and ABTS⁺), and strongest enzyme inhibitory activities. In contrast, the purple cultivar exhibited the highest FRAP activity. Gallic acid was the major phenolic constituent occurring in high concentrations in the defatted residues. These findings enlighten the potential uses of defatted residues of the <i>T. catappa</i> seed kernels, particularly those from the yellow cultivar as an ingredient for nutraceutical and functional food applications.</p>\u0000 </div>","PeriodicalId":15802,"journal":{"name":"Journal of Food Biochemistry","volume":"2025 1","pages":""},"PeriodicalIF":3.5,"publicationDate":"2025-05-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfbc/8590029","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143930343","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"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":"Biochemical Profiling and Bioactivity of Five Selected Microalgae Species as Potential Sources of Bioactive Compounds for Nutritional and Biotechnological Applications","authors":"Natália Čmiková,&nbsp;Milena D. Vukić,&nbsp;Nenad L. Vukovic,&nbsp;Jaroslav Havlík,&nbsp;Luis Noguera-Artiaga,&nbsp;Ángel A. Carbonell-Barrachina,&nbsp;Ivona Jančo,&nbsp;Vittorio Vinciguerra,&nbsp;Stefania Garzoli,&nbsp;Miroslava Kačániová","doi":"10.1155/jfbc/5171615","DOIUrl":"https://doi.org/10.1155/jfbc/5171615","url":null,"abstract":"<div>\u0000 <p>Microalgae have emerged as promising sustainable sources of bioactive compounds, essential for addressing global challenges. This study investigated the biochemical profiles of five microalgae species: <i>Nannochloropsis</i> sp., <i>Tetraselmis chuii, Chaetoceros muelleri, Thalassiosira weissflogii</i>, and <i>Tisochrysis lutea</i>. By using NMR spectroscopy, organic acids, amino acids, and other compounds were revealed. <i>T. chuii</i> was particularly rich in acetate, whereas the main organic acid in <i>T. lutea</i> was lactate. ICP-MS analysis indicated substantial variations in elemental concentrations across the species, with <i>T. chuii</i> showing the highest calcium content and <i>C. muelleri</i> having the highest iron content. SPME-GC/MS revealed that alcohols, acids, and aldehydes were the principal volatiles. Fatty acid profile was described by GC-MS technique. Carotenoid profiling highlighted <i>T. lutea</i> as having the highest total carotenoid content. Antioxidant activities were evaluated with <i>C. muelleri</i> demonstrating superior efficacy. Furthermore, the microalgae demonstrated moderate to significant activity against both bacterial and fungal pathogens. In addition, <i>T. lutea</i> and <i>Nannochloropsis</i> sp. demonstrate significant antibiofilm activity against various bacterial strains. This study highlights the potential of these microalgae as valuable sources of diverse metabolites contributing to nutritional and biotechnological advancements and addressing global food and health challenges.</p>\u0000 </div>","PeriodicalId":15802,"journal":{"name":"Journal of Food Biochemistry","volume":"2025 1","pages":""},"PeriodicalIF":3.5,"publicationDate":"2025-05-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfbc/5171615","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143919908","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"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":"Lipidomics and GC-MS Analysis of Key Lipids Involved in Forming Volatile Flavor Compounds in Longissimus Dorsi Muscles of Sheep","authors":"Xianli Xu,&nbsp;Qian Zhang,&nbsp;Tongqing Guo,&nbsp;Hongjin Liu,&nbsp;Xungang Wang,&nbsp;Yalin Wang,&nbsp;Lin Wei,&nbsp;Yuna Jia,&nbsp;Linyong Hu,&nbsp;Shixiao Xu","doi":"10.1155/jfbc/1896489","DOIUrl":"https://doi.org/10.1155/jfbc/1896489","url":null,"abstract":"<div>\u0000 <p>The flavor of meat significantly influences consumers’ purchasing decisions, with lipids playing a crucial role as precursors in the formation of volatile flavors. In this study, we analyzed the lipids and volatile flavor substances in the longissimus dorsi muscles of Chaka (CK), Black Tibetan (BT), and Oula (OL) sheep by liquid chromatography–electrospray ionization mass spectrometry (LC-ESI-MS/MS) and gas chromatography-mass spectrometry (GC-MS) techniques. The results showed that the phospholipids PI (13:1_18:1), PI (16:0_16:0), PI (18:0_18:2), PE (18:0_18:3), PE (18:0_20:5), PE (18:1_18:3), PC (13:0_18:0), PC (14:0_18:2), PC (14:0_18:3), and PC (15:0_16:0) were related to the formation of the flavor substances (1.alpha.,4a.beta.,8a.alpha.)-1,2,3,4,4a,5,6,8a-octahydro-7-methyl-4-methylene-1-(1-methylethyl)-Naphthalene and.gamma.-Muurolene imparted spicy, herbal and woody sensory properties. The triglycerides TG (10:0_16:0_18:2), TG (12:0_16:0_18:2) and TG (12:0_16:1_18:2) were associated with the formation of acetic acid, 2-phenylethyl ester and benzenepropanoic acid, methyl ester, which gave the sheep floral, fruity, honey, balsamic, wine, rose and tropical sensory properties. The lipids Carnitine C10:0, Cer (d16:1/24:1), Cer (d18:1/22:1), Cer (d18:1/23:1), and PE (17:0–22:5) were connected to the formation of propylcyclohexane, which provided sheep with sweet, cooked, buttery and meaty sensory characteristics. This study offers insights into the mechanisms of flavor formation in sheep and lays a scientific foundation for the future evaluation and improvement of flavor in different sheep breeds.</p>\u0000 </div>","PeriodicalId":15802,"journal":{"name":"Journal of Food Biochemistry","volume":"2025 1","pages":""},"PeriodicalIF":3.5,"publicationDate":"2025-05-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfbc/1896489","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143914571","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"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":"Collard Green Extracts as Potential Inhibitors of Enzymatic Browning","authors":"Peyman Ebrahimi,&nbsp;Elisa Canazza,&nbsp;Alberto De Iseppi,&nbsp;Dasha Mihaylova,&nbsp;Anna Lante","doi":"10.1155/jfbc/8133111","DOIUrl":"https://doi.org/10.1155/jfbc/8133111","url":null,"abstract":"<div>\u0000 <p>This study seeks to assay the phenolic extract of collard greens (CGs) as a new source of inhibitor for polyphenol oxidase (PPO), the primary enzyme responsible for enzymatic browning. The extract of CGs obtained under optimized extraction conditions had a total phenolic content (TPC) and a ferric-reducing antioxidant power (FRAP) value of 2.35 ± 0.23 mmol gallic acid equivalent/L and 3.35 ± 0.06 mmol Trolox equivalent/L, respectively. To enhance the extracts’ inhibitory activity, an acid hydrolysis treatment (0.3–0.6 M HCl, 2 h at 80°C) was applied to convert glycosidic phenolic compounds into aglycones. This treatment significantly increased the concentration of flavonoids, including catechin and its derivatives, as well as the cupric chelating activity of the extract (<i>p</i> ≤ 0.05). The acid-hydrolyzed and nonhydrolyzed extracts were tested as natural inhibitors of PPO, sourced from Jerusalem artichoke tubers (JAT), with ascorbic acid (AA) as a reference inhibitor. Kinetic analysis indicated that the nonhydrolyzed extract and AA performed as competitive inhibitors (increased Michaelis–Menten constant [<i>K</i>_<i>m</i>] and stable maximum velocity [<i>V</i>_max]), whereas the acid-hydrolyzed extract exhibited mixed-type inhibition (increased <i>K</i>_<i>m</i> and decreased <i>V</i>_max). To validate the effect of the extracts on the real food models, the effect of the inhibitors was tested on the fresh-cut slices of JAT by measuring colorimetric parameters, and the results revealed that the acid-hydrolyzed extract had a significantly higher browning inhibition compared to nonhydrolyzed extract and AA. These findings highlight the potential of extracts of CGs, particularly in their hydrolyzed form, as effective natural inhibitors of enzymatic browning in food applications.</p>\u0000 </div>","PeriodicalId":15802,"journal":{"name":"Journal of Food Biochemistry","volume":"2025 1","pages":""},"PeriodicalIF":3.5,"publicationDate":"2025-05-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfbc/8133111","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143900929","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"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":"Tanshinone IIA Combined With Rutin and Squalene Improves Hyperlipidemia to Alleviate Atherosclerosis in New Zealand Rabbits Through Upregulation of the SREBP2/LDLR Pathway","authors":"Yuanjie Wu,&nbsp;Yuntian Zhang,&nbsp;Xike Wu,&nbsp;Ziyan Zhang,&nbsp;Junhui Shen,&nbsp;Nan Tian,&nbsp;Chunlei Fan","doi":"10.1155/jfbc/8349248","DOIUrl":"https://doi.org/10.1155/jfbc/8349248","url":null,"abstract":"<div>\u0000 <p>This study investigated the effects of tanshinone IIA combined with rutin and squalene (RTS) on atherosclerosis (AS) associated with hyperlipidemia and the underlying mechanisms. Female New Zealand rabbits were subjected to a hyperlipidemia and AS model. Treatment with RTS for 4 weeks reduced the weight, and some serum lipid levels include serum TC, serum TG, serum LDL-C. RTS also improved lesions of the liver and aorta. In vitro analyses showed that RTS significantly activated LDLR-mediated hepatic lipid endocytosis, but blocking LDLR activation with si-SREBP2 attenuated the therapeutic effect, which demonstrated that RTS can activate the SREBP2/LDLR pathway mediating liver clearance of blood lipids. This study highlights the therapeutic potential of RTS in hyperlipidemia and AS. As a convenient form of a combination drug, RTS has shown considerable potential in the improvement of hyperlipidemia combined with AS.</p>\u0000 </div>","PeriodicalId":15802,"journal":{"name":"Journal of Food Biochemistry","volume":"2025 1","pages":""},"PeriodicalIF":3.5,"publicationDate":"2025-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfbc/8349248","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143892916","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"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":"Ellagic Acid Protects Against Acute Stress-Induced Kidney Damage in Rats by Regulating the SIRT1/Nrf2 Signaling Pathway","authors":"Yongping Chen,&nbsp;Yunxuan Jiang,&nbsp;Yuhong Kou,&nbsp;Cailin Xu,&nbsp;Zhenjun Sun,&nbsp;Honggang Fan,&nbsp;Huanqi Liu","doi":"10.1155/jfbc/3463133","DOIUrl":"https://doi.org/10.1155/jfbc/3463133","url":null,"abstract":"<div>\u0000 <p>Ellagic acid displays multiple biological and pharmacological effects. Here, we explore its protective role against acute stress (AS)–induced kidney damage. We established the AS model through excessive swimming (15 min) and restraint stress (3 h), which decreased movement and exploratory behaviors in the open field test. Pretreatment with ellagic acid (10 mg/kg, orally for 14 days) reversed these changes and improved histopathological lesion and renal dysfunction. Moreover, ellagic acid alleviated AS-induced renal oxidative stress and apoptosis. This was evidenced by increased superoxide dismutase, glutathione, total antioxidant capacity, and catalase, alongside decreased levels of reactive oxygen species, malondialdehyde, apoptotic cells, caspase-3, and the Bax/Bcl-2 protein ratio. Additionally, ellagic acid mitigated AS-induced renal inflammation by lowering the nuclear factor kappa B (NF-κB) level, granulocyte percentage, myeloperoxidase activity, and tumor necrosis factor–α content. Notably, molecular docking suggested a stable interaction between ellagic acid and sirtuin 1 (SIRT1). Ellagic acid significantly enhanced the expression levels of SIRT1, nuclear factor erythroid 2-related factor 2 (Nrf2), heme oxygenase-1, and NAD(P)H oxidoreductase 1 proteins. Importantly, the afore-mentioned effects of ellagic acid were substantially diminished by the SIRT1 inhibitor EX527. Correlation analysis showed that the SIRT1/Nrf2 signaling pathway was inversely related to oxidative stress, apoptosis, inflammation, and kidney damage. Collectively, these findings indicate that ellagic acid mitigates AS-induced renal damage by stimulating the SIRT1/Nrf2 signaling pathway, suppressing oxidative stress, inhibiting apoptosis, and attenuating NF-κB-mediated inflammation.</p>\u0000 </div>","PeriodicalId":15802,"journal":{"name":"Journal of Food Biochemistry","volume":"2025 1","pages":""},"PeriodicalIF":3.5,"publicationDate":"2025-04-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfbc/3463133","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143883902","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"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":"Valorization of Mushroom By-Products for Sustainability: Exploring Antioxidant and Prebiotic Properties","authors":"Pablo Navarro-Simarro,&nbsp;Lourdes Gómez-Gómez,&nbsp;Ángela Rubio-Moraga,&nbsp;Elena Moreno-Gimenez,&nbsp;Alberto López-Jimenez,&nbsp;Alicia Prieto,&nbsp;Oussama Ahrazem","doi":"10.1155/jfbc/3527311","DOIUrl":"https://doi.org/10.1155/jfbc/3527311","url":null,"abstract":"<div>\u0000 <p><i>Agaricus bisporus</i> (white button mushroom), <i>Pleurotus ostreatus</i> (oyster mushroom), and <i>Lentinula edodes</i> (shiitake mushroom) are the most cultivated mushrooms in the Spanish region of Castilla-La Mancha. The increasing production of these mushrooms has created opportunities for sustainable utilization of their by-products such as undersized mushrooms, stalks, and stems. This study evaluated the antioxidant, prebiotic, and antimicrobial properties of aqueous, ethanolic, and alkaline extracts derived from these by-products. Aqueous extracts from oyster mushroom, rich in glucose-polysaccharides (59.4 ± 0.4% mushroom dw), promoted the growth and lactic acid production of the probiotic bacteria <i>Lactocaseibacillus casei</i> and <i>Lactoplantibacillus plantarum</i>. Shiitake extracts demonstrated antimicrobial activity against <i>Pseudomonas aeruginosa</i>, <i>Escherichia coli,</i> and <i>Salmonella enterica</i> (minimal inhibitory concentrations: 15, 7.5, and 7.5 mg/mL, respectively) and stimulated the growth of lactic acid bacteria at low concentrations (1.875 mg/mL) but inhibiting them at higher concentrations. Extracts from white button mushrooms exhibited the strongest antioxidant activity, particularly ethanolic extracts rich in phenolic compounds (0.015 mg gallic acid/mg extract). These results highlight the potential of extracts of mushroom by-products as organic sources of antioxidants, antimicrobials, and prebiotics, creating new avenues for food product development. Reusing these by-products could encourage sustainability and assist the mushroom sector in implementing zero-waste and circular economy methods.</p>\u0000 </div>","PeriodicalId":15802,"journal":{"name":"Journal of Food Biochemistry","volume":"2025 1","pages":""},"PeriodicalIF":3.5,"publicationDate":"2025-04-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfbc/3527311","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143883901","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"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":"Nutritional and Metabolic Profiles of Three Traditional Functional Dishes Based on Maize Flour and Wild Fruit Pulp of “Tomi” (Tamarindus indica), “Baobab” (Adansonia digitata), and “Néré” (Parkia biglobosa) Consumed in Côte d’Ivoire","authors":"Kouakou Nestor Kouassi,&nbsp;Kouame Aristide Kouakou,&nbsp;Yapo Hypolithe Kouadio,&nbsp;Kouadio Benal Kouassi,&nbsp;Gbè Aya Jacqueline Konan,&nbsp;Yao Denis N’dri,&nbsp;N’Guessan Georges Amani","doi":"10.1155/jfbc/8812417","DOIUrl":"https://doi.org/10.1155/jfbc/8812417","url":null,"abstract":"<div>\u0000 <p>Badégué-baca with tomi, Badégué-baca with baobab, and Wasséra are dishes made from maize flour, and “baobab” (<i>Adansonia digitata</i>), “tomi” (<i>Tamarindus indica</i>), and “néré” (<i>Parkia biglobosa</i>) pulp were consumed by the populations of northern Côte d’Ivoire to cover their dietary and nutritional needs. This study was initiated to determine the nutritional and physiological profiles of dishes made from maize and “baobab”, “tomi”, and “néré” pulp. To this end, these foods were prepared using traditional technologies to determine the nutrient density score (SAIN) and the score of nutrients to limit (LIM), followed by the determination of glycemic indexes (GIs) and glycemic loads (GLs). The results showed that Badégué-baca with baobab (4.70), Badégué-baca with tomi (5.17), and Wasséra (0.34) had LIM values below 7.5. However, Badégué-baca with baobab (7.51) and Wasséra (8.49) have SAIN values above 5, while Badégué-baca with tomi (3.56) has a SAIN score below 5. Moreover, Wasséra has a moderate GI (GI = 57.22 ± 0.2) and a high GL (CG = 23.21 ± 0.21). Badégué-baca with tomi has a high GI (GI = 76.30 ± 0.3) with a moderate GL (CG = 16.45 ± 0.09). As for Badégué-baca with baobab, the associated GL is moderate (14.11 ± 0.1) with a moderate GI (GI = 67.89 ± 1.00). Moderate consumption of Badégué-baca with baobab and Wasséra is safe for the body, they are recommended health foods (LIM below 7.5 and SAIN above 5), and could be used therapeutically to combat nutritional deficiencies. However, the consumption of Wasséra must take into account its high GL. As for Badégué-baca with tomi, a neutral food (LIM below 7.5; SAIN below 5), it would expose the diabetic patient to complications due to its high GI.</p>\u0000 </div>","PeriodicalId":15802,"journal":{"name":"Journal of Food Biochemistry","volume":"2025 1","pages":""},"PeriodicalIF":3.5,"publicationDate":"2025-04-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfbc/8812417","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143883819","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}