Journal of Food Bioactives最新文献_第5页

Extracts of plant-based yogurts inhibit recombinant human angiotensin converting enzyme 2 (rhACE2) activity 植物性酸奶提取物抑制重组人血管紧张素转换酶2 (rhACE2)活性

Journal of Food Bioactives Pub Date : 2023-03-30 DOI: 10.31665/jfb.2023.18335

Yu-suke Hasegawa, Waritsara Khongkomolsakul, Bradley W. Bolling

{"title":"Extracts of plant-based yogurts inhibit recombinant human angiotensin converting enzyme 2 (rhACE2) activity","authors":"Yu-suke Hasegawa, Waritsara Khongkomolsakul, Bradley W. Bolling","doi":"10.31665/jfb.2023.18335","DOIUrl":"https://doi.org/10.31665/jfb.2023.18335","url":null,"abstract":"Little is known about how diet and nutraceuticals modulate Angiotensin-converting enzyme 2 (ACE2). Plant-based yogurts (PBYs) are potential sources of functional components and are made from a variety of plant-milks with varying cultures and protein sources. This study assessed the recombinant human (rh)ACE2 inhibitory activity of PBYs available in the United States. Extracts from 21 almond, cashew, coconut, oat and soy PBYs were screened for rhACE2 inhibitory activity. Among these samples, 9 PBYs inhibited recombinant human (rh)ACE2 by 50% at less than 50 mg/mL (dry weight (dw) PBY basis). Extracts of soy, almond, and oat PBYs were among the most active inhibitors, from 4-11 mg/mL IC50 (dw PBY). Among plant milks, soy milk extracts were more active rhACE2 inhibitors than oat or almond milks. Isoflavones contributed to activity, as purified isoflavones inhibited rhACE2. Therefore, rhACE2 inhibition by PBY varies considerably between products. These results suggest that there are a variety of nutraceuticals in PBYs that inhibit ACE2, and their bioactivity depends on the method of manufacturing and ingredient selection.","PeriodicalId":15882,"journal":{"name":"Journal of Food Bioactives","volume":"12 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-03-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77065319","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

LC–MS analysis of urolithin-related metabolites in human plasma reveals glucuronide conjugates as the primary species after 4-weeks of pecan consumption LC-MS分析人类血浆中尿石素相关代谢物显示，食用山核桃4周后，葡萄糖醛酸缀合物是主要物质

Journal of Food Bioactives Pub Date : 2023-03-30 DOI: 10.31665/jfb.2023.18336

Min Jeong Kang, Joon Hyuk Suh, Liana L. Guarneiri, J. A. Cooper, Chad M. Paton

引用次数: 0

Identification, Quantitation and Sensory Elucidation of off-taste compounds in wheat bran 麦麸中变质化合物的鉴定、定量及感官分析

Journal of Food Bioactives Pub Date : 2022-12-30 DOI: 10.31665/jfb.2022.18326

T. Duggan, Julia Gilch, T. Stark, C. Dawid, Thomas Hofmann

引用次数: 1

Volatile Sulfur Compound in Pinot noir Wines Affected by Vineyard Irrigation, Tillage, and Nitrogen Supplementation 葡萄园灌溉、耕作和补氮对黑皮诺葡萄酒挥发性硫化合物的影响

Journal of Food Bioactives Pub Date : 2022-12-30 DOI: 10.31665/jfb.2022.18330

Yu Fang, B. Watson, Danye Zhu, I-Min Tsai, M. Qian

{"title":"Volatile Sulfur Compound in Pinot noir Wines Affected by Vineyard Irrigation, Tillage, and Nitrogen Supplementation","authors":"Yu Fang, B. Watson, Danye Zhu, I-Min Tsai, M. Qian","doi":"10.31665/jfb.2022.18330","DOIUrl":"https://doi.org/10.31665/jfb.2022.18330","url":null,"abstract":"The effects of vineyard nitrogen fertilization, tilling, and irrigation on the contents of volatile sulfur compounds in Pinot noir wines were investigated in this study. Wines were made from two field blocks of twelve combinations of irrigation (dry or irrigated), tillage (tilled or not tilled), and fertilization (none, foliar nitrogen supplementation or soil applied nitrogen) from three vintages of Vitis vinifera cv. Pinot noir. The concentrations of volatile sulfur compounds were quantified using solid-phase micro-extraction and gas chromatography/ pulse flame photometric detection (HS-SPME-GC/PFPD). Multivariate analysis of variance (MANOVA) showed that vintage year, irrigation, and nitrogen can affect volatile sulfur compounds (p<0.01). Foliar nitrogen supplementation or soil nitrogen application significantly increased the contents of H2S (p<0.01) and methanethiol (MeSH) (p<0.01) in Pinot noir wines. Irrigation treatment yielded higher H2S and MeSH than non-irrigation treatment, and with tillage treatments also yielded higher H2S and MeSH. ANOVA demonstrated the interaction factor (irrigation×nitrogen) had significant impact on concentration of H2S and MeSH in wines. The combination of irrigation and soil nitrogen supplement had the highest amount of both H2S and MeSH. Dimethyl sulfide (DMS), methionol, methyl thioacetate (MeSOAc), and ethyl thioacetate (EtSOAc) were mainly affected by vintage.","PeriodicalId":15882,"journal":{"name":"Journal of Food Bioactives","volume":"112 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-12-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79618620","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 3

Implications of type 1 and type 2 taste receptors on obesity-induced inflammation 1型和2型味觉受体对肥胖诱导炎症的影响

Journal of Food Bioactives Pub Date : 2022-12-30 DOI: 10.31665/jfb.2022.18323

G. Y. Koh, Yu Wang

引用次数: 1

Where has all the aroma gone? Identification of aroma compounds in fresh and dried leaves of Melissa officinalis 香气都到哪里去了?梅莉莎鲜叶和干叶香气成分的鉴定

Journal of Food Bioactives Pub Date : 2022-12-30 DOI: 10.31665/jfb.2022.18328

Eashwari Shanmugam, H. Loos

{"title":"Where has all the aroma gone? Identification of aroma compounds in fresh and dried leaves of Melissa officinalis","authors":"Eashwari Shanmugam, H. Loos","doi":"10.31665/jfb.2022.18328","DOIUrl":"https://doi.org/10.31665/jfb.2022.18328","url":null,"abstract":"Melissa officinalis is a popular aromatic plant, renowned for its lemon-like smell and pharmaceutical effects. Drying of Melissa officinalis is important for long-term storage and commercial purposes but can impact the sensory quality of the final product. Here, we aimed to characterize drying-related changes in aroma quality. In a first step, aroma profiles of fresh and dried leaves of Melissa officinalis were established by a trained sensory panel. In a second step, one- and two-dimensional gas chromatography-mass spectrometry/olfactometry (GC-MS/O) was performed to identify odor-active substances from fresh and dried leaves. A hay-like, straw-like and algae-like/fishy off-flavor was evident in dried leaves. GC-MS/O analyses led to the identification of known odor-active substances from Melissa officinalis like neral, geranial, geraniol in both fresh and dried leaves and additionally demonstrated the generation of further odor-active compounds due to drying, amongst others (Z)-4-heptenal and (E,Z)-2,6-nonadienal. Based on these results, further experiments can be designed to further investigate drying-related aroma changes, for instance with regard to quantitative determination of the aroma compounds in the leaves of Melissa officinalis.","PeriodicalId":15882,"journal":{"name":"Journal of Food Bioactives","volume":"66 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-12-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75540976","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 1

Flavor Compounds, Free Amino Acids, and Proteins in Agaricus bisporus Mushroom Powder 双孢蘑菇粉中的风味化合物、游离氨基酸和蛋白质

Journal of Food Bioactives Pub Date : 2022-12-30 DOI: 10.31665/jfb.2022.18325

Mindy Davila, Jyotishree Routray, J. Beatty, Xiaofen Du

{"title":"Flavor Compounds, Free Amino Acids, and Proteins in Agaricus bisporus Mushroom Powder","authors":"Mindy Davila, Jyotishree Routray, J. Beatty, Xiaofen Du","doi":"10.31665/jfb.2022.18325","DOIUrl":"https://doi.org/10.31665/jfb.2022.18325","url":null,"abstract":" Mushrooms contain a remarkable amount of complete protein, indicating potential as a conventional protein alternative. Commercially available mushroom powder would be protein concentrate and isolate starting material, while valorizing all powder molecules is sustainable and economical. This study aimed to quantify taste-related compounds (five soluble sugars, five organic acids, and five 5′-nucleotides), 23 free amino acids, protein, and other proximate compositions in two A. bisporus mushroom powders. The most dominant sugar was mannitol (5.6 and 6.9% dry matter), followed by glucose and sucrose. The major acid was oxalic acid (0.30 and 0.48%), followed by acetic and malic. Among five nucleotides, 5′-GMP (umami taste, 0.08 and 0.11%) was predominant. Total free amino acids were 4.0 and 6.5%, of which Glu (umami taste, 1.1 and 1.4%) was dominant. Asp (umami taste, 0.27 and 0.67%) was lower. The mushroom powders contained all essential and sweet- and bitter-related amino acids along with around 20% protein; the protein included at least six different fractions per SDS-PAGE. The powders were also majorly comprised of carbohydrates, especially fiber. These results demonstrated taste-related compounds and the nutritional composition in mushroom powders, providing evidence for mushroom powder use as a starting material to develop mushroom protein concentrates and isolates.","PeriodicalId":15882,"journal":{"name":"Journal of Food Bioactives","volume":"32 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-12-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80376526","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 1

Impact of selected novel plant bioactives on improvement of impaired gut barrier function using human primary cell intestinal epithelium 选定的新型植物生物活性物质对改善人原代细胞肠上皮受损肠道屏障功能的影响

Journal of Food Bioactives Pub Date : 2022-12-30 DOI: 10.31665/jfb.2022.18324

D. Bolster, L. Chae, J. Klinken, S. Kalgaonkar

引用次数: 2

Reactivity comparison of Amadori rearrangement product formation of glycine, diglycine, and triglycine in a competing Maillard system 甘氨酸、二甘氨酸和三甘氨酸在竞争美拉德体系中Amadori重排产物形成的反应性比较

Journal of Food Bioactives Pub Date : 2022-12-30 DOI: 10.31665/jfb.2022.18332

Yue-Ting Luo, Baojun Xu, Shiming Li, Chi-Tang Ho

引用次数: 1

Pharmacological bioactivity of enzymatically bio-transformed ginsenosides 酶法生物转化人参皂苷的药理生物活性

Journal of Food Bioactives Pub Date : 2022-12-30 DOI: 10.31665/jfb.2022.18331

Wei-Sheng Lin, Dhriti Choudhary, Y. Lo, M. Pan

{"title":"Pharmacological bioactivity of enzymatically bio-transformed ginsenosides","authors":"Wei-Sheng Lin, Dhriti Choudhary, Y. Lo, M. Pan","doi":"10.31665/jfb.2022.18331","DOIUrl":"https://doi.org/10.31665/jfb.2022.18331","url":null,"abstract":"Many ginsenosides have shown positive effects, including anti-cancer potential and anti-inflammatory effects. Of note, protopanaxadiol (PPD) and protopanaxatriol (PPT) are not easily absorbed by the body through the digestive tract due to their hydrophilicity. From this point of view, the cytotoxic potencies of the hydrolysates of PPD and PPT on CRC are much stronger than their source compounds. Moreover, several minor ginsenosides that are absent naturally but have high disease ameliorative efficacy can be obtained from major ginsenoside by enzymatic hydrolysis. Therefore, the first aim of this study was to determine the effectiveness of the biotransformation of ginsenosides via enzymatic hydrolysis to improve their bioactivity. Second, the anti-inflammatory and anti-cancer effects of the raw and bio-transformed ginseng metabolites were determined in vitro. The results suggest that enzymes can effectively biotransform major ginsenosides (i.e., PPD and PPT) into minor ginsenosides (i.e., compound K) by hydrolyzing the β-glucosidic linkage. Moreover, the bio-transformed ginsenosides were effective in inhibiting the proliferation of HCT-116 cells and suppressing lipopolysaccharide-induced nitric oxide production in RAW 264.7 murine macrophages. Therefore, the enzymatic hydrolysis of ginsenosides can be employed to functionally produce hydrolysates with increased bioactivity.","PeriodicalId":15882,"journal":{"name":"Journal of Food Bioactives","volume":"9 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-12-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75866810","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 1