Journal of Food Bioactives最新文献

{"title":"Transport mechanism of eurycomanone from Eurycoma longifolia Jack across Caco-2 cells model","authors":"Wu-Yan Guo, Huan Zhang, Yue-Yang Zhang, Shu-yan Wang, Jian Ren, Yong-Qing Jia, Rui Liu, Bo Zhang","doi":"10.31665/jfb.2022.17301","DOIUrl":"https://doi.org/10.31665/jfb.2022.17301","url":null,"abstract":"Eurycomanone is the main active ingredient of Eurycoma longifolia Jack with anti-cancer, anti-malaria, improving male sexual dysfunction and other effects.The poor lipid solubility of eurycomanone is potential reason for its low bioavailability. However, the transmembrane absorption mechanism has not been reported. In this study, the Caco-2 cell monolayer model was used to investigate the influence of different factors on the eurycomanone transmembrane absorption, including time, concentration, temperature, P-glycoprotein inhibitors (verapamil or cyclosporin A) and collateral transport enhancer (sodium desoxycholate or EDTA).The results showed that the apparent permeability coefficient (Papp) of eurycomanone was lower than 10-6 cm/s with poor oral absorption. The Papp was not dependent on concentrations or temperatures. The addition of paracellular transport enhancer promoted the absorption of eurycomanone(P < 0.05), whereas p-glycoprotein inhibitors had no effect.Taken together, this study indicated that absorption of eurycomanone  may undergo passive transmembrane transport and paracellular transport.","PeriodicalId":15882,"journal":{"name":"Journal of Food Bioactives","volume":"85 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-03-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79821498","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}

{"title":"An insight into the glycosidically bound aroma compounds and biological activities in fruits and vegetables","authors":"Baojiang He, Jufang Hao, Zilong Ma, Fengmei Zhu, Bin Du","doi":"10.31665/jfb.2022.17299","DOIUrl":"https://doi.org/10.31665/jfb.2022.17299","url":null,"abstract":"Glycosides are a major source of untapped flavor in fruits and vegetables. This review aims to present an overview of the isolation and characterized of glycosidically bound aroma compounds in fruits and vegetables. The analytical techniques of glycosidically bound aroma compounds is discussed. The characterization of glycosidically bound aroma compounds is comprehensively included. In addition, the acidic and enzymic hydrolysis of glycosidically bound aroma compounds are reviewed as well as the liberation mechanisms. At last, the different biological activities of glycosidically bound aroma compounds were also summarized.","PeriodicalId":15882,"journal":{"name":"Journal of Food Bioactives","volume":"35 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-03-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78564289","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}

{"title":"Isorhamnetin at Physiologically Attainable Nanomolar Concentrations Inhibits Adipocyte differentiation and Lipid Droplet Accumulation in vitro","authors":"D. Carvajal-Aldaz, K. McDonough, J. Losso","doi":"10.31665/jfb.2022.17305","DOIUrl":"https://doi.org/10.31665/jfb.2022.17305","url":null,"abstract":"Differentiation of preadipocytes into adipocytes is a major step leading to obesity. This study examines the effects of isorhamnetin, a metabolite of quercetin, at physiological and supraphysiological concentrations on the differentiation of 3T3-L1 pre-adipocyte to adipocyte. Comparison was made with the effect of quercetin on 3T3-L1 differentiation under the same conditions. Cell viability during adipocyte differentiation for 8 days in the presence of isorhamnetin and quercetin was above 94% and 97%, respectively. Oil Red O staining showed significant differences (P < 0.05) between the effect of isorhamnetin or quercetin on cytoplasmic lipid droplet accumulation and control untreated cells. Isorhamnetin at physiologically attainable concentrations was more effective than quercetin in inhibiting cytoplasmic lipid droplet accumulation. Neither isorhamnetin nor quercetin had an effect on the expression of macrophage chemoattractant protein -1 (MCP-1). CCAAT/enhancer binding protein α (C/EBP-α) was down-regulated by isorhamnetin. Compared to control, isorhamnetin or quercetin decreased PPAR-γ 1 and 2 expressions. The data indicate that isorhamnetin more than quercetin was effective at physiologically attainable concentrations in reducing lipid accumulation in 3T3-L1 pre-adipocytes.","PeriodicalId":15882,"journal":{"name":"Journal of Food Bioactives","volume":"31 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-03-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77895033","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}

{"title":"Upregulation of immune system against COVID-19: The role of food science, nutrition and bioactive compounds","authors":"R. Clemens, F. Shahidi","doi":"10.31665/jfb.2022.17296","DOIUrl":"https://doi.org/10.31665/jfb.2022.17296","url":null,"abstract":"A scientific round table was held on March 16, 2022 to discuss the role of food science, nutrition and bioactive compounds on upregulating the body's immune system against SARS-CoV-2. The panel from an international group of experts in food science, nutrition, microbiology and medicine provided the latest scientific information associated with the COVID-19 pandemic. The roundtable was organised by the Dr Chin-Kun Wang of the Academy Executive Council chaired by Dr. Aman Wrakartakusumah (Indonesia) and Charles Aworth (Nigeria).  The session was concluded by a question and answer period with a summary from Dr. Roger Clemens (USA).","PeriodicalId":15882,"journal":{"name":"Journal of Food Bioactives","volume":"48 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-03-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74766016","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}

{"title":"Qualitative analysis of secondary metabolites of chaga mushroom (Inonotus Obliquus): phenolics, fatty acids, and terpenoids","authors":"Han Peng, F. Shahidi","doi":"10.31665/jfb.2022.17304","DOIUrl":"https://doi.org/10.31665/jfb.2022.17304","url":null,"abstract":"Chaga mushroom is a black perennial fungus that usually parasites on adult birch tree trunks. It has been conventionally used as a health-promoting supplement and nutraceutical in different cultures for centuries. The desired clarification of the profile of chaga secondary metabolites responsible for various bioactive properties has been continuously pursued for decades but has only partially been unveiled. Meanwhile, in recent years, attention to food safety, quality stability, authentication, and sustainability of chaga products from the wild has become increasingly popular in the current commercial market and related small/medium-size food industry enterprises. Phenolic, hydroxylated fatty acid, and terpenoid compounds produced by sclerotia of chaga mushrooms are bioactive constituents with antioxidant, anti-microorganism, and anti-tumor activities. Some new secondary metabolites of chaga mushroom have occasionally been reported previously, and effects of environment (e.g., cultivation method, harvesting region) on compositional characteristics noted. However, these have rarely and systematically compared the compositions of their material with a reliable database of known secondary metabolites of chaga. Therefore, this study aimed to achieve a rapid screening and characterization of secondary metabolites of Newfoundland chaga. A total of 111 phenolic, 63 fatty/aromatic acid, and 108 terpenoid constituents was primarily identified using HPLC-ToF-MS (high-performance liquid chromatograph coupled with time-of-flight mass spectra), among which 161 were newly reported. In addition, an update of the compositional database of chaga was provided as supplementary materials to help utilization and development of Newfoundland chaga mushroom as edible-fungi. Conclusively, chaga mushroom is a very promising food supplement abundant in numerous fungal secondary metabolites that were rarely found in other edible materials, even though its safety (e.g., oxalate content) aspects is still in need of additional investigation for being considered as a viable commercial nutraceutical.","PeriodicalId":15882,"journal":{"name":"Journal of Food Bioactives","volume":"129 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-03-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74575639","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}

{"title":"Effectiveness of micellization with polysorbate 80 on the in vitro bioaccessibility of various bioactives","authors":"J. Kruger, Quirin Fink, Nadine Sus","doi":"10.31665/jfb.2022.17300","DOIUrl":"https://doi.org/10.31665/jfb.2022.17300","url":null,"abstract":"The improvement in bioavailability of different compounds from PS80 micelles differs widely. This research, for the first time, investigated the effects bioactives, with different physicochemical properties (CoQ10, curcumin, catechin, naringenin, quercetin, β-carotene and retinyl palmitate), have on the micellar characteristics and the in vitro bioaccessibility of the loaded bioactives. There was no link between the physicochemical properties of the bioactives and the loading capacity of the PS80 micelles, which varied between 0.04 and 14.0%, or the average bioaccessibility of the bioactives, which varied between 14 and 86%. Not the ratio of loaded bioactive to PS80, but rather an increased concentration of PS80, increased the bioaccessibility of the loaded bioactive. It is not clear if differences were due to modifications of the PS80 micelles during the digestion process, where e.g. bile salts and/or phospholipids were incorporated into the micelles, or if the micelles totally dissociated and physiological mixed micelles were formed, including the PS80.","PeriodicalId":15882,"journal":{"name":"Journal of Food Bioactives","volume":"118 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-03-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83504593","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}

{"title":"Formulating a novel fermented soy milk functional meal replacement among overweight individuals: a preliminary weight loss clinical trial","authors":"Bin Shen, Jianbing Liu, Wanying Cao, Xiaodan Wang","doi":"10.31665/jfb.2021.16294","DOIUrl":"https://doi.org/10.31665/jfb.2021.16294","url":null,"abstract":"Meal replacement is an optimising strategy in designing structured diets for weight management. In this study, a novel fermented soy-whey based beverage was fortified with dietary bioactive ingredients containing probiotic strains (Lactobacillus bulgaricus and Streptococcus thermophilus). The aim of this study was to evaluate its efficacy on the body weight loss of participants pre-and post-meal replacement. A total of 20 participants underwent the weight loss program. Over the 14-day trial, women volunteers had a body weight loss of 6.70% of their initial body weight, and men had a comparable body weight reduction of 6.18%. In comparison to the blood glucose baseline level of 3.5420 mmol/L, the meal replacement decreased the level of blood glucose by nearly 50%, reaching 1.7785 mmol/L. Total cholesterol level was reduced by the beverage with a 15.7% reduction. The functional drink also decreased the triglycerides and low-density lipoprotein significantly (p<0.001). A significantly higher level of high-density lipoprotein was obtained at Day 14 (1.73 mmol/L) compared with Day 0 (1.23 mmol/L). The meal replacement was able to provide satiety within the average of 180.7 minutes post-meal. This study supports the soy-based functional milk is of benefit for weight management, glucose homeostasis and blood cholesterol-lowering effect.","PeriodicalId":15882,"journal":{"name":"Journal of Food Bioactives","volume":"18 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83701591","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}

{"title":"Egg yolk phosphatidylcholine is more effective than soybean phosphatidylcholine in improving dyslipidemia of obesity in mice fed a high-fat diet","authors":"Zhihui Yu, Liyuan Zhou, Ling Ma, Huiling Duan, Yingchun Zhu","doi":"10.31665/jfb.2021.16293","DOIUrl":"https://doi.org/10.31665/jfb.2021.16293","url":null,"abstract":"This study aimed to evaluate the effects of dietary egg yolk phosphatidylcholine (EPC) and soybean phosphatidylcholine (SPC) on obesity mice fed a high-fat diet (HFD). After 60 days of dietary intervention, the effects were evaluated by biochemical indices and serum lipidomic analysis. EPC and SPC markedly reduced serum total cholesterol, serum triacylglycerol (TAG) and low-density lipoprotein cholesterol, while increased high-density lipoprotein cholesterol. EPC was more effective in reducing malondialdehyde and superoxide dismutase in liver than SPC. Main lipids including glycerophospholipids, TAG, sphingolipids and fatty acyls were significantly modified by EPC. Compared with HFD, EPC increased 10 main differential lipids such as phosphatidyl ethanolamine (22:6_20:0). The expressions of related protein including sterol-regulatory element binding proteins sterol-regulatory element binding proteins (SREBP-1c) and peroxisome proliferator-activated receptor α (PPAR-α) were significantly down-regulated with EPC treatment. Therefore, EPC was more effective than SPC in improving obesity by regulating glycerophospholipid metabolism.","PeriodicalId":15882,"journal":{"name":"Journal of Food Bioactives","volume":"443 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77038435","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}

{"title":"Antioxidant properties of camelina (Camelina sativa (L.) Crantz) protein hydrolysates","authors":"Natalie Ngo, F. Shahidi","doi":"10.31665/jfb.2021.16295","DOIUrl":"https://doi.org/10.31665/jfb.2021.16295","url":null,"abstract":"Camelina seed meal was used to produce protein hydrolysates using Alcalase and Flavourzyme. The hydrolysates were then fractionated by employing ultrafiltration membranes (3, 10 kDa). The antioxidant activities of camelina protein hydrolysates and peptide fractions were investigated. The essential amino acid content of camelina protein isolates and hydrolysates was comparable and adequate. All camelina hydrolysates exhibited the highest radical scavenging activity in both DPPH and ABTS assay compared to camelina protein isolates. When comparing the overall DPPH and ABTS radical scavenging activity of peptide fractions, smaller-size peptides (<3 kDa) displayed considerably higher values and hence more potency than larger-sized peptides (>3 kDa). Peptide fractions with 3-10 kDa had better metal chelation and reducing power than those < 3 kDa and > 10 kDa. These findings suggest that camelina protein hydrolysates could be employed as bioactive ingredients in the formulation of functional foods and against oxidative stress.","PeriodicalId":15882,"journal":{"name":"Journal of Food Bioactives","volume":"91 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80502018","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}

{"title":"Potential of dietary supplementation with berries to enhance immunity in humans","authors":"Athena Dong, Jianhua Yu, Xiao Chen, Li‐Shu Wang","doi":"10.31665/jfb.2021.16289","DOIUrl":"https://doi.org/10.31665/jfb.2021.16289","url":null,"abstract":"One of the most prominent concerns that has arisen from global events such as the Coronavirus Disease 2019 (COVID-19) pandemic is how the immune system might be enhanced to provide greater protection against malignant conditions and diseases. Dietary modification is one of the major fields of research, with special focus on how diet interacts with immunity through impacts on factors such as the gut microbiome, inflammation, and nutritional imbalance. This review focuses on current research regarding the use of bioactives derived from berries as a dietary supplement to improve immunity, with discussions of relevant clinical studies. Major bioactive, metabolic compounds of focus- flavonoids, anthocyanins, alkaloids, dietary fiber, and stilbenes- have demonstrated biochemical merits in modulating immunity. In addition, blueberries, goji berries, black raspberries, and cranberries, which have been extensively researched and recently gained interest for their effects on the immune system in animal and cell models, may also hold promise in providing similar benefits to humans, though the precise immunological effects have yet to be clearly determined. Overall, the field of berry research as it relates to diet and immunity shows potential, but more clinical studies will be necessary for a full understanding of the mechanisms of berry immunomodulation.","PeriodicalId":15882,"journal":{"name":"Journal of Food Bioactives","volume":"21 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87372512","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}