NFS Journal最新文献

{"title":"Mung bean seed coat water extract restores insulin sensitivity via upregulation of antioxidant defense system and downregulation of inflammation in insulin-resistant HepG2 cells","authors":"Vipawanee Pavasutti ,&nbsp;Chomdao Sinthuvanich ,&nbsp;Ngampuk Tayana ,&nbsp;Sumet Kongkiatpaiboon ,&nbsp;Sudathip Sae-tan","doi":"10.1016/j.nfs.2023.100145","DOIUrl":"10.1016/j.nfs.2023.100145","url":null,"abstract":"<div><p>Insulin resistance is the main cause of type 2 diabetes. Mung bean possesses many health benefits mainly related to polyphenols, which is abundant in mung bean seed coat. Total phenolic content in mung bean seed coat water extract (MSWE) was 0.62 ± 0.00 mg gallic acid equivalents (GAE)/g extract with antioxidant activity (IC₅₀ = 0.16 ± 0.01 mg/mL). Vitexin and isovitexin were the major flavonoids in MSWE. MSWE increased cellular glucose uptake and reduced intracellular reactive oxygen species (ROS) in insulin-resistant HepG2 cells. MSWE upregulated IRS-1, FGFR1, PI3K, and AKT expression, while downregulated FOXO1, PEPCK, and GSK3. MSWE modulated the expression of antioxidant genes including NRF2, KEAP1, HO-1, and NQO1. MSWE also downregulated genes related to inflammation (IL-6, IL-1β, TNF-α, PTP<img>1B, and p53). In conclusion, MSWE restored insulin sensitivity possibly through the reduction of ROS-associated inflammation by regulating GSK3/NRF2/KEAP1, downregulating PTP-1B and p53, as well as upregulating IRS-1/FGFR1/PI3K/AKT in insulin-resistant HepG2 cells.</p></div>","PeriodicalId":19294,"journal":{"name":"NFS Journal","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43520150","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":"Supplementation of drinkable yogurt (Laban) from Camel milk with fruit purees improves its quality and sensory properties","authors":"Bhawna Sobti,&nbsp;Rayyan Mohamed Saeed Alhefeiti,&nbsp;Fatima Alsayedahmed Alahdali,&nbsp;Maitha Ali Mohammed Al Samri,&nbsp;Afaf Kamal-Eldin","doi":"10.1016/j.nfs.2023.100143","DOIUrl":"10.1016/j.nfs.2023.100143","url":null,"abstract":"<div><h3>Background</h3><p>Camel milk (CM) and its fermentation products have acclaimed nutritional and health benefits, although they are often associated with low marketability because of a unique flavor, which is unpleasant to certain consumers. Incorporating fruit purees is an attractive method of adding a pleasant taste and masking the undesirable flavor in such dairy products.</p></div><div><h3>Methods</h3><p>We investigated the effects of supplementing plain fermented CM laban with pectin (0.2%) and a fruit puree (apricot, blueberry, mango, peach, pineapple, or strawberry) of varying concentrations (0%, 5%, 15%, and 25%) on the products' physicochemical, rheological, antioxidant, and sensory properties. The labans were analyzed for dry matter content, color (L*, a*, b*), pH, titratable acidity, and rheology. Total phenolic content and antioxidant property were determined using Folin–Ciocalteu and ABTS methods and sensory profile was studied using quantitative descriptive analysis.</p></div><div><h3>Results and discussion</h3><p>The labans fortified with 15% and 25% purees had higher dry matter content than the control samples. Addition of fruit purees darkened the color of the laban samples and lowered the L* value but did not affect their titratable acidity, except for the apricot puree. Labans containing blueberry, pineapple, and strawberry purees had higher whey-off than those containing peach, apricot, mango, or the control samples. The storage and loss moduli, and viscosity values of laban samples supplemented with peach or pineapple puree (at 15% and 25%, and at 25%, respectively) were increased compared to the other samples. The power law model sufficiently explained the flow of all labans, indicating a shear-thinning behavior. The addition of purees increased the total phenolic content and antioxidant activities of all labans, while peach puree in particular, improved the sensory quality of the CM laban, owing to its high fiber and protein content and low total soluble solids.</p></div><div><h3>Conclusion</h3><p>A 25% peach puree significantly improved all sensory properties of CM labans.</p></div>","PeriodicalId":19294,"journal":{"name":"NFS Journal","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44442355","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":"Compositional analysis of phytochemicals and polysaccharides from Senegalese plant ingredients: Adansonia digitata (baobab), Moringa oleifera (moringa) and Hibsicus sabdariffa (hibiscus)","authors":"Hawi Debelo ,&nbsp;Chelsey Fiecke ,&nbsp;Anton Terekhov ,&nbsp;Bradley Reuhs ,&nbsp;Bruce Hamaker ,&nbsp;Mario G. Ferruzzi","doi":"10.1016/j.nfs.2023.100144","DOIUrl":"10.1016/j.nfs.2023.100144","url":null,"abstract":"<div><p>Certain indigenous African plant materials, including <em>Adansonia digitata</em> (baobab), <em>Moringa oleifera</em> (moringa), and <em>Hibiscus sabdariffa</em> (hibiscus) could be leveraged in food-to-food fortification strategies due to their high content of nutrients, dietary fiber, and phenolic compounds. However, more studies are needed to understand the nutritional composition of commercially available food ingredients. The objective of this study was to examine the phytochemical and polysaccharide compositions of commercially available baobab, moringa, and hibiscus ingredients from Senegal. Characterization of carotenoids, tocopherols, phenolic compounds, monosaccharide composition, and glycosyl linkage was carried out. We observed that moringa contained the greatest content of carotenoids and tocopherols. Moringa also contained significant amounts of the flavonols quercetin 3-<em>O</em>-glucoside and quercetin 3-<em>O</em>-rutinoside, while baobab had greater concentrations of flavan-3-ols. Substantial content of anthocyanins was observed for hibiscus, but not moringa or baobab. The predominant monosaccharide in baobab was xylose, while hibiscus was a combination of xylose, galactose, and glucose. The primary monosaccharides in moringa were galactose and glucose. Based on our glycosyl linkage analysis, (1 → 2)- and (1 → 2,4)-linked rhamnose were attributed to rhamnogalacturonan-I, while (1 → 4)-linked glucose and (Terminal →)-linked xylose were attributed to xyloglucans. The phytochemical and polysaccharide characterization of baobab, moringa, and hibiscus suggested that delivery of micronutrients, such as iron and carotenoids, could be impacted when applied as functional food ingredients.</p></div>","PeriodicalId":19294,"journal":{"name":"NFS Journal","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44813467","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":"Aronia juice improves working memory and suppresses δ-secretase activity in 5XFAD mice","authors":"Takuya Yamane ,&nbsp;Momoko Imai ,&nbsp;Satoshi Handa ,&nbsp;Hideo Ihara ,&nbsp;Tatsuji Sakamoto ,&nbsp;Tetsuo Ishida ,&nbsp;Takenori Nakagaki ,&nbsp;Susumu Uchiyama","doi":"10.1016/j.nfs.2023.100146","DOIUrl":"10.1016/j.nfs.2023.100146","url":null,"abstract":"<div><p>Asparagine endopeptidase (AEP) cleaves amyloid precursor protein to facilitate amyloid β (Aβ) production in the brain. Aronia berry (<em>Aronia melanocarpa</em>) has various beneficial effects on health through inhibition of enzymes such as dipeptidyl peptidase IV. In this study, to examine neuroprotective effects of aronia juice (AJ), AJ was given to male 5XFAD Alzheimer's disease model mice via drinking bottles over a period from 2 weeks to 12 weeks of age. AJ intake improved the performance of Y-maze test in 5XFAD mice, and suppressed the δ-secretase activity in the mouse brains. AJ intake reduced significantly Aβ deposition in the brain. AJ reduced δ-secretase activity in human neuroblastoma SH-SY5Y cells. Out of five fractions (F1–F5) obtained from AJ, only F5 reduced δ-secretase activity in SH-SY5Y cells in a dose-dependent manner. LC-MS/MS analysis suggested that F5 contains three quercetin glycosides. AJ has neuroprotective function through inhibition of δ-secretase activity of AEP.</p></div>","PeriodicalId":19294,"journal":{"name":"NFS Journal","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47680280","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":"Endocrine-active and endocrine-disrupting compounds in food – occurrence, formation and relevance","authors":"Constanze Stiefel ,&nbsp;Florian Stintzing","doi":"10.1016/j.nfs.2023.03.004","DOIUrl":"10.1016/j.nfs.2023.03.004","url":null,"abstract":"<div><p>Over the last decades, global concerns regarding possible adverse health effects of chemical pollutants on the hormonal systems of living organisms in wildlife and humans are constantly growing. Endocrine-active and endocrine-disrupting chemicals (EDC) belong to a heterogeneous class of exogenous chemicals, including various persistent anthropogenic contaminants, pesticides, distinct substances used in consumer products, and also natural compounds. Exposure through the food chain is considered essential for most EDC, while they may enter the food chain as residues from animal- or plant-based food production (e.g. pesticides or pharmaceutical residues), may be released from food contact materials, may be present due to natural contamination (e.g. mycoestrogens), may enter via a polluted environment and also as natural plant food ingredients (e.g. phytoestrogens). The complexity of the subject is due to: a) the ubiquitous occurrence and hardly possible avoidance of many substances with supposed endocrine properties, b) the scientific disagreement among experts and the huge number of partly controversial study outcomes and c) the increasing pressure of the public, necessitating a higher level of transparency and clear-cut orientation with respect to avoidance and reduction strategies.</p><p>In this light, the current review intends to provide an overview of the historical and regulatory developments regarding the topic of EDC, discusses the important difference between endocrine-active and disruptive substances and presents some key characteristics of endocrine acting substances for a better understanding of their relevance for the food chain including possible long-term effects, windows of sensitivity, low-dose and possible “cocktail” effects. In addition, a comprehensive overview on the different exposure paths of endocrine-active and disruptive substances in the food chain is given, with both a focus on naturally occurring food ingredients and possible contaminations from external sources.</p></div>","PeriodicalId":19294,"journal":{"name":"NFS Journal","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42008795","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":"Effects of fermenting with Lacticaseibacillus rhamnosus GG on quality attributes and storage stability of buffalo milk yogurt incorporated with bael (Aegle marmelos) fruit pulp","authors":"Dinusha Yapa ,&nbsp;D.M.D. Rasika ,&nbsp;W.A.D.V. Weerathilake ,&nbsp;Jithmi Siriwardhana ,&nbsp;Hasitha Priyashantha","doi":"10.1016/j.nfs.2023.04.002","DOIUrl":"10.1016/j.nfs.2023.04.002","url":null,"abstract":"<div><h3>Background</h3><p>Producing functional food by adding fruits or fruit pulps have attracted great attention. Simultaneously, buffalo milk is gaining an increasing demand as an alternative to cow milk. Thus, value addition and diversification of buffalo milk products have gained much commercial and research interest. Hence, we aimed to investigate the potentials of developing and characterizing probiotic enriched buffalo milk yogurts with bael fruit pulp using exopolysaccharides producing probiotic <em>Lacticaseibacillus rhamnosus</em> GG (LGG).</p></div><div><h3>Methods</h3><p>Four types of buffalo milk yogurts were tested, e.g. fermenting with the yogurt starter culture only (e.g., control) and fermenting with the combination of yogurt starter culture and LGG with varying levels (<em>w</em>/<em>v</em>) of bael fruit pulp incorporations, i.e., 0%, 5% and 10%. Variation in pH, syneresis, hardness, probiotic viability and sensory attributes during 21 days of storage in 4 °C were assessed for all treatments.</p></div><div><h3>Results</h3><p>Fermenting with LGG had a positive effect on post-acidification and syneresis rate compared to the control yogurt. Bael incorporation did not affect the post-acidification, but significantly decreased the level of syneresis at the end of storage. All probiotic formulations maintained LGG counts of &gt;10⁷ CFU/mL and the highest counts were observed in 5% (<em>w</em>/<em>v</em>) bael incorporated yogurt.</p></div><div><h3>Conclusions</h3><p>Results confirmed the possibility of using buffalo milk yogurt as an ideal matrix to deliver LGG with promising probiotic capacity. The use of 5% bael incorporation provides an optimal combination for synbiotic product development.</p></div>","PeriodicalId":19294,"journal":{"name":"NFS Journal","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48337307","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":"Plant-based cellulose nanomaterials for food products with lowered energy uptake and improved nutritional value-a review","authors":"Nopparat Prabsangob","doi":"10.1016/j.nfs.2023.03.002","DOIUrl":"10.1016/j.nfs.2023.03.002","url":null,"abstract":"<div><p>Cellulose nanomaterials (CNMs) can be prepared from various plant sources that are by-products from agro-industrial processing, making them an interesting candidate to support sustainability in the food industry. Owing to their functional properties, CNMs can be practically used as a fat replacer to preserve the quality of several products while lowering the fat content, for which different major modes of action can be supposed for nanocrystalline celluloses (NCCs) and nanofibrillated celluloses (NFCs). CNMs can also exhibit a lipolysis retardation effect, thereby allowing their application in lowering the energy uptake from food. Furthermore, the surface activity of CNMs can be utilized to prepare functional foods by acting as an excipient for bioactive compounds. The characteristics of CNMs are affected by the raw material and preparation conditions, leading to dissimilar functional properties of the materials. This article discusses the application of CNMs for the development of healthy and functional food products. There are some challenges with using CNMs as functional ingredients in food production from both safety and technological aspects.</p></div>","PeriodicalId":19294,"journal":{"name":"NFS Journal","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48944392","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":"Antimicrobial activities, phenolic and flavonoid contents, antioxidant and DNA protection of the internal and outer layers of Allium cepa L. from Iran","authors":"Niloufar Mardani ,&nbsp;Mahshid Jahadi ,&nbsp;Mahshid Sadeghian ,&nbsp;Kourosh Keighobadi ,&nbsp;Kianoush Khosravi-Darani","doi":"10.1016/j.nfs.2023.03.003","DOIUrl":"10.1016/j.nfs.2023.03.003","url":null,"abstract":"<div><p><em>Allium cepa</em> L., known as a wild onion in Iran with different high antioxidant and antimicrobial activities in internal and outer layers. The aim of this study was to assess phenolic and flavonoid contents as well as antioxidant and antimicrobial activities of the internal and outer layers of ten Iranian onions (<em>Allium cepa</em> L.) landrace and compare them with three hybrid onions. Results showed that the total phenolic, flavonoid contents and the antioxidant capacity of the onions ranged 18.76–65.25 (mg GAE/g DW), 0.06–1.92 (mg/g DW) and 10.34–40.54%, respectively. The results showed higher total phenolic and flavonoid content as well as antioxidant activity and protection of pBR322 DNA in the outer layer in compare to internal ones due to higher hydroxyl radicals. Based on the results, the present study showed that red onions such as landraces originated from Azarshahr and Nowshahr included the highest quantities of phenolic and flavonoid contents as well as antioxidant activity and DNA protection values. Inhibition zone and minimum inhibitory and minimum microbicidal concentration of internal layer of onion from Kahrizak were significantly different from others (<em>p</em> &lt; 0.05). This research showed the potential of Iranian onions as a natural preservative and good antioxidant.</p></div>","PeriodicalId":19294,"journal":{"name":"NFS Journal","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47306674","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":"Erratum to “Extruded breakfast cereal from finger millet flour blends: Nutritional composition, in-vivo protein quality assessment and biochemical indices of rat fed” [29(2022) 35–42]","authors":"Temitope Yemisi Akinyemi ,&nbsp;Adedamola Iyioluwa Akinyede ,&nbsp;Timilehin David Oluwajuyitan","doi":"10.1016/j.nfs.2023.03.006","DOIUrl":"10.1016/j.nfs.2023.03.006","url":null,"abstract":"","PeriodicalId":19294,"journal":{"name":"NFS Journal","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43333133","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":"Assessment of technological and functional features of Lactiplantibacillus and Fructobacillus strains isolated from Opuntia ficus-indica fruits","authors":"Hernán E. Verón ,&nbsp;Luciana Contreras ,&nbsp;María Inés Isla ,&nbsp;Sebastian Torres","doi":"10.1016/j.nfs.2023.04.003","DOIUrl":"10.1016/j.nfs.2023.04.003","url":null,"abstract":"<div><p><em>Opuntia ficus-indica</em> fruits are outstanding for their sensory attributes and multiple health benefits. However, this fruit is highly perishable, and substantial efforts have been carried out to extend its shelf-life. Lactic fermentation of fruits by-products using autochthonous bacteria arises as relevant technology for preserving vegetables and their by-products. In this study, autochthonous <em>Lactiplantibacillus plantarum</em> and <em>Fructobacillus fructosus</em> strains previously selected from <em>Opuntia ficus-indica</em> fruits of Northwestern Argentina were characterized according to their technological and functional properties to select the most suitable for the production of fermented cactus pear products. <em>L. plantarum</em> strains showed better acidifying activity, decreasing the pH of the juice by about 2.9 units in 24 h. All the strains studied produced lactic and propionic acids, and <em>L.</em> <em>plantarum</em> S-811 and S-TF2 strains and <em>F. fructosus</em> S-TF7 strain were the better lactic acid producers, with values around 9.5 g/l. These strains also displayed antimicrobial activities against undesirable pathogen bacteria, showed a safety profile typical of lactic acid bacteria, and the juice fermented with these strains preserves the phenolic compounds content and antioxidant activity of unfermented juice. The obtained results showed the potential of <em>L.</em> <em>plantarum</em> S-811 and S-TF2, and <em>F. fructosus</em> S-22 for their use as starters for the fermentation of cactus pear by-products, standing out <em>L.</em> <em>plantarum</em> S-811 for its potentiality to elaborate a fermented cactus pear beverage. The cactus pear juice fermented by <em>L.</em> <em>plantarum</em> S-811 showed physicochemical and microbiological stability that favors juice shelf-life. Besides, fermentation conferred distinctive sensory features to the cactus pear juice without influencing consumers' overall acceptability.</p></div>","PeriodicalId":19294,"journal":{"name":"NFS Journal","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47194619","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}