IF 4.1

NFS Journal Pub Date : 2025-06-26 DOI: 10.1016/j.nfs.2025.100239

Paul Ndubuisi Anyiam , Suphat Phongthai , Passakorn Kingwascharapong , Jaksuma Pongsetkul , Wanli Zhang , Young Hoon Jung , Saroat Rawdkuen

{"title":"A comparative review on novel-assisted extraction techniques for retrieving protein from some potential plant sources","authors":"Paul Ndubuisi Anyiam , Suphat Phongthai , Passakorn Kingwascharapong , Jaksuma Pongsetkul , Wanli Zhang , Young Hoon Jung , Saroat Rawdkuen","doi":"10.1016/j.nfs.2025.100239","DOIUrl":"10.1016/j.nfs.2025.100239","url":null,"abstract":"<div><div>Global protein demand is rising as populations grow and consumers seek sustainable and nutritious alternatives. Plant-based proteins are favored for their consumer acceptance, lower environmental impact, and health benefits. However, the main challenge in extracting high-quality and functional plant proteins for food applications is to select the most suitable extraction method. Conventional protein extraction methods (acid-alkaline and salt extraction) have several drawbacks. Novel-assisted extraction techniques such as enzyme-assisted, ultrasound-assisted, microwave-assisted, high-pressure-assisted, and pulse electric field-assisted extractions, have proven effective in enhancing the yield of high-quality protein. This review examines recent data on novel protein extraction technologies from six promising plant protein sources under optimized conditions, focusing on their yield, protein quality, and functional properties, as well as mechanisms, drawbacks and future perspectives compared to conventional techniques. The final section explores recent trends in enriching foods with protein isolated from some potential plant sources, highlighting their ability to improve food quality and tackle protein deficiencies. The available data indicate that under optimized conditions, cell-disruptive techniques have the potential to improve protein recovery, and functional properties from plant sources, while minimizing environmental pollution. Given the recent surge in interest in alternative plant-based proteins, this review will offer insights and references for future research and development in plant-based protein processing.</div></div>","PeriodicalId":19294,"journal":{"name":"NFS Journal","volume":"40 ","pages":"Article 100239"},"PeriodicalIF":4.1,"publicationDate":"2025-06-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144518779","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

Effects of plasmin on camel and bovine model cheeses: Protein degradation, texture, and rheology 纤溶蛋白对骆驼和牛模型奶酪的影响：蛋白质降解、质地和流变学

IF 4.1

NFS Journal Pub Date : 2025-06-13 DOI: 10.1016/j.nfs.2025.100235

Santhoshani Warakaulle , Delphine Vincent , Basim Abu-Jdayil , Mutamed M. Ayyash , Afaf Kamal-Eldin

{"title":"Effects of plasmin on camel and bovine model cheeses: Protein degradation, texture, and rheology","authors":"Santhoshani Warakaulle , Delphine Vincent , Basim Abu-Jdayil , Mutamed M. Ayyash , Afaf Kamal-Eldin","doi":"10.1016/j.nfs.2025.100235","DOIUrl":"10.1016/j.nfs.2025.100235","url":null,"abstract":"<div><div>This study investigated the effects of plasmin addition on the physicochemical, textural, and rheological properties throughout the ripening process of cheeses made of camel and bovine milk. Model cheeses were produced with varying plasmin concentrations (0, 0.15, 0.3, and 0.6 U/100 mL milk) to assess changes in physicochemical attributes, casein hydrolysis, hardness, and rheological behavior. Three-way ANOVA demonstrated that the type of milk, plasmin level, ripening duration, and their interactions significantly influenced titratable acidity (%), pH, concentrations of free amino groups, and hardness (<em>p</em> < 0.05). Urea-PAGE analysis revealed changes in CM and BM cheeses during storage, most notably a reduction in the intensity of the β-casein band indicating progressive proteolysis. Ripening resulted in elevated concentrations of free amino groups in both camel and bovine milk cheeses (<em>p</em> < 0.05). The proteolysis of casein during ripening, subsequently leads to increased water retention, which contributes to softer cheese and reduction in both G´ and G´´ values over time.</div></div>","PeriodicalId":19294,"journal":{"name":"NFS Journal","volume":"40 ","pages":"Article 100235"},"PeriodicalIF":4.1,"publicationDate":"2025-06-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144307919","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

Oxidative stability and physical properties of model cream-type O/W emulsions structured with candelilla wax and stored at room temperature 以小蜡烛蜡为原料制备的乳状油/水乳状液模型的氧化稳定性和物理性质

IF 4.1

NFS Journal Pub Date : 2025-06-07 DOI: 10.1016/j.nfs.2025.100233

Iwona Szymańska , Anna Żbikowska , Sylwia Onacik-Gür , Małgorzata Kowalska

{"title":"Oxidative stability and physical properties of model cream-type O/W emulsions structured with candelilla wax and stored at room temperature","authors":"Iwona Szymańska , Anna Żbikowska , Sylwia Onacik-Gür , Małgorzata Kowalska","doi":"10.1016/j.nfs.2025.100233","DOIUrl":"10.1016/j.nfs.2025.100233","url":null,"abstract":"<div><div>Replacing animal-origin products with plant-based raw materials is an environmentally friendly approach and a recommended dietary shift due to its better lipid profile. This study aimed to evaluate the effects of storage time (28 days, 20 °C) on the oxidative stability and physical properties of model cream-type O/W (30/70 m/m) emulsions with candelilla wax-based oleogels (from rapeseed and linseed oils). These emulsions were compared with non-structured emulsions (0 % wax) and a palm oil-based emulsion. The emulsion's primary, secondary, and total degrees of lipid oxidative changes and the microstructure, rheological properties, and physical stability were examined. The oleogelation of the lipid phase in vegan emulsions increased oxidative changes during storage, particularly compared to the palm oil-based emulsion. However, the maximum permissible oxidation levels for refined vegetable oils were not exceeded. The emulsion containing 5 % wax showed the highest oxidative stability among the structured emulsions. Additionally, the changes in the physical parameters of all emulsions were reversible. Emulsions containing 3–5 % wax concentration demonstrated the greatest physical stability among all formulations analyzed. Conversely, 6 or 7 % wax significantly accelerated the emulsions' physical and oxidative destabilization. To preserve the high nutritional value of structured model cream-type emulsions, refrigerated storage and limiting candelilla wax usage to a maximum of 5 % as a stabilizer are suggested. Further research will focus on producing a food product and analyzing its quality and safety, explicitly considering the levels of volatile oxidation products.</div></div>","PeriodicalId":19294,"journal":{"name":"NFS Journal","volume":"39 ","pages":"Article 100233"},"PeriodicalIF":4.1,"publicationDate":"2025-06-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144241009","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

Comparison of the amino acid composition and biological value of protein in fallow deer meat from two farming systems 两种养殖方式休鹿肉中氨基酸组成及蛋白质生物学价值的比较

IF 4.1

NFS Journal Pub Date : 2025-05-23 DOI: 10.1016/j.nfs.2025.100231

Anna Kasprzyk

{"title":"Comparison of the amino acid composition and biological value of protein in fallow deer meat from two farming systems","authors":"Anna Kasprzyk","doi":"10.1016/j.nfs.2025.100231","DOIUrl":"10.1016/j.nfs.2025.100231","url":null,"abstract":"<div><div>The primary aim was to determine the protein content, amino acid profile and the biological value of protein in the longissimus lumborum and the semimembranosus muscles of fallow deer originating from an organic system and a conventional system. This is the first study to analyse the amino acid profile and nutritional value of proteins in fallow deer meat from organic farming system. The muscles were collected from 24 fallow deer carcasses with equal proportions of sex and age. The results demonstrated that the follow deer from the organic feeding grounds exhibited higher exogenous and endogenous amino acid contents and nutritional value. A significant effect of the muscle type on the histidine content and the feeding ground × muscle interaction for glycine was noted. In the proteins from fallow deer muscle tissue the content of exogenous amino acids was higher than in the FAO/WHO protein standard. As data regarding fallow deer meat is limited, the results of this study constitute a valuable contribution to knowledge of the meat protein quality. The data presented in this study can be used by dieticians and by breeders. In light of the high quality and nutritional value of this raw material analysed in this paper, it would be advisable to increase its use in the human diet. This meat can be of particular importance in the diets of children and adolescents as well as the elderly and athletes whose protein requirements are elevated.</div></div>","PeriodicalId":19294,"journal":{"name":"NFS Journal","volume":"39 ","pages":"Article 100231"},"PeriodicalIF":4.1,"publicationDate":"2025-05-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144178769","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

Essential oil extracted from Hirami lemon (Citrus reticulata var. depressa) agricultural waste promotes mitochondrial biogenesis in C2C12 skeletal muscle cells 从Hirami柠檬（Citrus reticulata vara . depressa）农业废弃物中提取的精油促进C2C12骨骼肌细胞线粒体生物发生

IF 4.1

NFS Journal Pub Date : 2025-05-23 DOI: 10.1016/j.nfs.2025.100232

Chung-Hsuan Wang , Ying-Hao Yeo , Chia-Hsin Lin , Mo-rong Xu , Sheng-Yang Wang

引用次数: 0

Characterization of Fusarium crown rot pathogens and trichothecene genotypes in wheat crops of Hebei province, China 河北省小麦镰刀菌冠腐病病原菌和赤霉病菌基因型分析

IF 4.1

NFS Journal Pub Date : 2025-05-16 DOI: 10.1016/j.nfs.2025.100230

Kahsay Tadesse Mawcha , Mewael Kiros Assefa , Yiying Xu , Na Zhang , Wenxiang Yang , Dennis Ndolo

{"title":"Characterization of Fusarium crown rot pathogens and trichothecene genotypes in wheat crops of Hebei province, China","authors":"Kahsay Tadesse Mawcha , Mewael Kiros Assefa , Yiying Xu , Na Zhang , Wenxiang Yang , Dennis Ndolo","doi":"10.1016/j.nfs.2025.100230","DOIUrl":"10.1016/j.nfs.2025.100230","url":null,"abstract":"<div><div>This study identifies and characterizes pathogenic <em>Fusarium</em> species and their trichothecene genotypes in wheat crops grown in seven regions of Hebei Province, China, from 2019 to 2021. Species-specific primers confirmed the morphological identification of 689 <em>Fusarium</em> strains recovered from wheat seedlings with symptomatic crown/sub-crown tissues. The results suggest that <em>Fusarium pseudograminearum</em> was the most detected strain, accounting for 91 % of the identified strains. Other species, including <em>F. graminearum</em>, <em>F. oxysporum, F. proliferatum, F. asiaticum,</em> and <em>F. culmorum</em>, were detected at lower rates, ranging from 0.15 % to 8.56 %. Toxin genotype detection results showed that <em>F. pseudograminearum</em> and <em>F. graminearum</em> were the most common species linked to wheat crown rot, producing high detection rates of trichothecene genotypes. <em>F. pseudograminearum</em> strains had detection rates of 84.50 % for deoxynivalenol (DON) and other mycotoxins, including 3-acetyl-deoxynivalenol (3-AcDON) and 15-acetyl-deoxynivalenol (15-AcDON). On the other hand, strains (<em>F. graminearum)</em> of the 15-AcDON chemotype were detected at 15 L-AcDON, with detection rates of 34.37 %, 21.88 %, 21.88 %, and 18.75 % in Handan, Shijiazhuang, Xingtai, and Baoding, respectively. The study also indicated that <em>F. pseudograminearum</em> and <em>F. graminearum</em> had strong pathogenicity, while <em>F. asiaticum</em> and <em>F. culmorum</em> showed weak pathogenicity to wheat in Hebei Province. This study identifies <em>F. pseudograminearum</em> as the predominant cause of <em>Fusarium</em> crown rot in Hebei Province, with the majority of strains classified as DON genotypes.</div></div>","PeriodicalId":19294,"journal":{"name":"NFS Journal","volume":"39 ","pages":"Article 100230"},"PeriodicalIF":4.1,"publicationDate":"2025-05-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144222233","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

Fortifying bread rolls with date fruit fiber: Effects on dietary fiber, antioxidant capacity, mineral content, and glycemic response 用枣果纤维强化面包卷：对膳食纤维、抗氧化能力、矿物质含量和血糖反应的影响

IF 4.1

NFS Journal Pub Date : 2025-05-14 DOI: 10.1016/j.nfs.2025.100229

Alaa Almoumen , Huda Mohamed , Athira Subash , Ali H. Al-Marzouqi , Mutamed Ayyash , Ayesha S. Al Dhaheri , Afaf Kamal-Eldin

{"title":"Fortifying bread rolls with date fruit fiber: Effects on dietary fiber, antioxidant capacity, mineral content, and glycemic response","authors":"Alaa Almoumen , Huda Mohamed , Athira Subash , Ali H. Al-Marzouqi , Mutamed Ayyash , Ayesha S. Al Dhaheri , Afaf Kamal-Eldin","doi":"10.1016/j.nfs.2025.100229","DOIUrl":"10.1016/j.nfs.2025.100229","url":null,"abstract":"<div><div>This study explored the effects of fortifying bread rolls with desugared date fruit pomace on their nutritional value. Bread rolls containing 0, 5, 10, 15, and 20 % date fruit pomace were analyzed for macro- and micronutrients, dietary fiber, phenolic content, and in vitro digestibility. In contrast, three variations (0, 10, and 20 %) were tested for their effect on the glycemic index. Fortification with date fruit pomace significantly increased the total dietary fiber content of the bread, from 5.7 g/100 g in the control to 22.4 g/100 g in the 20 % breads (<em>P</em> < 0.001). Antioxidant activity, indicated by FRAP, rose from 8.2 to 11.1 μmol Trolox equivalents (TE)/g. Similarly, hydrolysable phenolic activity, assessed through both FRAP and DPPH assays, showed an increase with fortification. In vitro digestibility analysis revealed that date pomace fortification progressively reduced glucose release during the oral, gastric, and intestinal digestive phases, with the most significant reduction observed in the oral and gastric phase for the 10 % bread. This effect could result from enzyme inhibition caused by components in date pomace, especially phenolics. Glycemic index testing with eight healthy participants revealed GI values of 93 and 85 for the 10 % and 20 % pomace breads. These results suggest that while desugared date fruit pomace improves the nutritional and antioxidant profile of bread rolls, it has a minimal effect on reducing the glycemic response.</div></div>","PeriodicalId":19294,"journal":{"name":"NFS Journal","volume":"39 ","pages":"Article 100229"},"PeriodicalIF":4.1,"publicationDate":"2025-05-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144124211","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

Optimisation of extraction method for quantification of free fatty acids in oat-, pea- and faba-bean-based protein sources by liquid chromatography coupled with mass spectrometry 液相色谱-质谱联用法测定燕麦、豌豆和蚕豆蛋白源中游离脂肪酸的提取方法优化

IF 4.1

NFS Journal Pub Date : 2025-05-06 DOI: 10.1016/j.nfs.2025.100228

Anastassia Zeinatulina , Aleksei Kaleda , Maria Kuhtinskaja , Tiina Kriščiunaite

{"title":"Optimisation of extraction method for quantification of free fatty acids in oat-, pea- and faba-bean-based protein sources by liquid chromatography coupled with mass spectrometry","authors":"Anastassia Zeinatulina , Aleksei Kaleda , Maria Kuhtinskaja , Tiina Kriščiunaite","doi":"10.1016/j.nfs.2025.100228","DOIUrl":"10.1016/j.nfs.2025.100228","url":null,"abstract":"<div><div>Plant-based protein sources, including oat, pea, and faba bean, are widely used in milk and meat alternatives. However, these crops can be inherently bitter, which limits their use in some food products. Processing into flours, protein concentrates, and isolates may cause changes in chemical composition and influence bitterness. We present an optimised and validated LC-MS method using isopropanol:methanol (1:1, <em>v</em>/v) solvent extraction to determine selected bitter-tasting free fatty acids (FFAs). Accurate quantification of FFAs (linolenic, myristic, palmitic, linoleic, oleic, and stearic acids) was achieved using isotopically labelled oat flour extract as an internal standard. The total FFA content in whole grain oat flour, oat protein concentrate, pea flour and protein isolate, and faba bean flour and protein isolate ranged from 4.4 to 3841 mg/100 g dry weight. FFA analysis aids in assessing bitterness and selecting processing techniques to reduce these compounds in plant-based foods.</div></div>","PeriodicalId":19294,"journal":{"name":"NFS Journal","volume":"39 ","pages":"Article 100228"},"PeriodicalIF":4.1,"publicationDate":"2025-05-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143947311","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

Encapsulation of mango peel bioactive compounds in milk, gum acacia, and maltodextrin improves its stability 芒果皮生物活性化合物在牛奶、金合树胶和麦芽糖糊精中的包封提高了其稳定性

IF 4.1

NFS Journal Pub Date : 2025-04-30 DOI: 10.1016/j.nfs.2025.100227

Mahbuba Rahman Tripty, Asmaul Husna Nupur, Jannatul Ferdushi Jany, Maria Afroz Toma, Md. Anisur Rahman Mazumder

{"title":"Encapsulation of mango peel bioactive compounds in milk, gum acacia, and maltodextrin improves its stability","authors":"Mahbuba Rahman Tripty, Asmaul Husna Nupur, Jannatul Ferdushi Jany, Maria Afroz Toma, Md. Anisur Rahman Mazumder","doi":"10.1016/j.nfs.2025.100227","DOIUrl":"10.1016/j.nfs.2025.100227","url":null,"abstract":"<div><div>There is an increased interest and need to make our economy more circular and our diets healthier and more sustainable. Mango peel is often discarded as waste after consuming mango pulp, despite its excellent source of bioactive compounds, especially phenolic compounds. The aim of this study was to develop encapsulated milk powder containing mango peel polyphenol (MPP) and assess the effects of MPP on the physicochemical properties, antioxidant activity, sensory and storage stability of milk powder. MPP was encapsulated with milk, gum acacia (4, 6 and 8 % <em>w</em><em>/v</em>), and maltodextrin (10 % <em>w/v</em>) using spray drying and cabinet drying. Nutritional analysis revealed that ripe mango peel powder provide total polyphenol of 64.37 ± 0.26 mg GAE/g, total flavonoid of 10.73 ± 0.11 (mg QuE/g), and antioxidant activity (DPPH) of 52.56 %. Regarding the physico-chemical characteristics of the MPP encapsulated spray-dried milk powder showed increases (<em>p</em> < 0.05) in bulk density, flowability, cohesiveness, hygroscopicity, and solubility, whereas cabinet-dried milk powder showed increases (<em>p</em> < 0.05) in moisture content and tapped density. Spray-dried milk powder had greater retention (p < 0.05) of color parameters and retained high phenolic compounds during storage at 4 or 25 °C for 60 days compared to cabinet-dried milk powder. No significant differences (<em>p</em> > 0.05) were observed between 4 % and 6 % <em>w</em>/<em>v</em> gum acacia concentrations in terms of encapsulation efficiency, physico-chemical properties and color retention. The results show that MPP polyphenol can be encapsulated by combining gum acacia (4 or 6 %), 10 % maltodextrin, and milk powder at 4 °C for longer shelf life.</div></div>","PeriodicalId":19294,"journal":{"name":"NFS Journal","volume":"39 ","pages":"Article 100227"},"PeriodicalIF":4.1,"publicationDate":"2025-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143902245","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

Jatrorrhizine, an alkaloid isolated from Phellodendron amurense, reduces melanogenesis in mouse B16F10 melanoma cells 黄藤根碱是一种从黄柏中分离出来的生物碱，可减少小鼠B16F10黑色素瘤细胞的黑色素生成

IF 4.1

NFS Journal Pub Date : 2025-03-01 DOI: 10.1016/j.nfs.2025.100221

Junhyo Cho , Eun-Ho Lee , Young-Je Cho , Yeonhwa Park

{"title":"Jatrorrhizine, an alkaloid isolated from Phellodendron amurense, reduces melanogenesis in mouse B16F10 melanoma cells","authors":"Junhyo Cho , Eun-Ho Lee , Young-Je Cho , Yeonhwa Park","doi":"10.1016/j.nfs.2025.100221","DOIUrl":"10.1016/j.nfs.2025.100221","url":null,"abstract":"<div><div>Jatrorrhizine isolated from <em>Phellodendron amurense</em> has been reported as one of the major phenolic alkaloid compounds. Previous studies indicated that jatrorrhizine has potential health benefits. In this study, we used jatrorrhizine isolated from <em>P. amurense</em> to determine its effects on melanogenesis using B16F10 mouse melanoma cells. Jatrorrhizine at 20–100 μM inhibited α-melanocyte-stimulating hormone-induced melanin biosynthesis without cytotoxicity. Treatment with jatrorrhizine inhibited melanocortin 1 receptor, increased transforming growth factor-β1, and inhibited microphthalmia transcription factor, tyrosinase-related protein-1, tyrosinase-related protein-2, tyrosinase expression, and tyrosinase activity compared to the α-MSH-treated control. In addition, treatment with jatrorrhizine inhibited <em>RAB27A</em> and <em>MYO5A</em>, which are key components of melanosome transport. The current results suggest that jatrorrhizine has the potential to be used in functional cosmetics and beauty foods to improve skin tone. Further <em>in vivo</em> studies using jatrorrhizine would be needed to support the current observations.</div></div>","PeriodicalId":19294,"journal":{"name":"NFS Journal","volume":"38 ","pages":"Article 100221"},"PeriodicalIF":4.1,"publicationDate":"2025-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143561885","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

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