NPJ Science of Food最新文献

A randomised crossover trial of nitrate and breakfast on prefrontal cognitive and haemodynamic response functions 硝酸盐和早餐对前额叶认知和血流动力学反应功能的随机交叉试验

IF 6.3 1区农林科学

NPJ Science of Food Pub Date : 2024-09-13 DOI: 10.1038/s41538-024-00308-4

Emerald G. Heiland, Frida Lindh, Callum Regan, Örjan Ekblom, Karin Kjellenberg, Filip J. Larsen, Maria Fernström, Gisela Nyberg, Maria M. Ekblom, Björg Helgadóttir

{"title":"A randomised crossover trial of nitrate and breakfast on prefrontal cognitive and haemodynamic response functions","authors":"Emerald G. Heiland, Frida Lindh, Callum Regan, Örjan Ekblom, Karin Kjellenberg, Filip J. Larsen, Maria Fernström, Gisela Nyberg, Maria M. Ekblom, Björg Helgadóttir","doi":"10.1038/s41538-024-00308-4","DOIUrl":"10.1038/s41538-024-00308-4","url":null,"abstract":"It remains unknown whether dietary nitrate and breakfast may enhance working memory (WM) performance by augmenting physiological mechanisms and subjective psychological well-being. We performed a 3-arm randomised within-subject crossover study, with pretest-posttest comparisons, to test whether nitrate consumption via breakfast with a beetroot juice shot or regular breakfast compared to no breakfast improved WM (measured with n-back tests) and cognitive task-related changes in prefrontal cortical haemodynamic response (oxygenated- and deoxygenated-haemoglobin derived from functional near-infrared spectroscopy). In addition, effects on peripheral vascular function and self-reported psychological factors were assessed. In 60 adolescents (13–15 years old; 66% girls), WM improved in all conditions, with no intervention effects. Intervention effects were seen for oxygenated-haemoglobin changes, such that it increased after the breakfast with a nitrate shot during the WM tests and decreased after the regular breakfast. Thus, different neurophysiological mechanisms may be at play to preserve WM in adolescents depending on their breakfast composition. The trial was registered in the ISRCTN registry (ISRCTN16596056) on 21/02/2022.","PeriodicalId":19367,"journal":{"name":"NPJ Science of Food","volume":null,"pages":null},"PeriodicalIF":6.3,"publicationDate":"2024-09-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.nature.com/articles/s41538-024-00308-4.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142231129","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Spatial distribution of antioxidant activity in baguette and its modulation of proinflammatory cytokines in RAW264.7 macrophages 法棍中抗氧化活性的空间分布及其对 RAW264.7 巨噬细胞中促炎细胞因子的调节作用

IF 6.3 1区农林科学

NPJ Science of Food Pub Date : 2024-09-11 DOI: 10.1038/s41538-024-00302-w

Jianqiao Zou, Zhaoshuo Yu, Fangzhou He, Sihao Luo, Lijing Ke, Huaiyu Gu, Filipe M. Coreta-Gomes, Patrick Wall

{"title":"Spatial distribution of antioxidant activity in baguette and its modulation of proinflammatory cytokines in RAW264.7 macrophages","authors":"Jianqiao Zou, Zhaoshuo Yu, Fangzhou He, Sihao Luo, Lijing Ke, Huaiyu Gu, Filipe M. Coreta-Gomes, Patrick Wall","doi":"10.1038/s41538-024-00302-w","DOIUrl":"10.1038/s41538-024-00302-w","url":null,"abstract":"Baguette is a globally acclaimed bakery staple, composed by a crispy crust and soft crumb, both containing Maillard reaction products (MRPs) with potential bioactivities. However, MRPs’ impacts on the nutritional and health attributes of baguette, particularly in terms of cellular and biological functions, are yet to be clearly elucidated. This study chemically characterizes the crust and crumb of baguettes and investigates the influence of the Maillard reaction on baguette’s nutritional profile, especially in the antioxidant and anti-inflammatory effects. The findings indicate an increase in browning intensity and advanced glycation end products (AGEs) from the baguette’s interior to its exterior, alongside a significant rise in the antioxidant capacity of the crust, suggesting the Maillard reaction’s role in boosting antioxidative properties. Both the crust and crumb demonstrated strong cytocompatibility with immune cells, capable of reducing cellular oxidative stress and regulating intracellular free radical levels. The crust effectively countered peroxyl radical-induced cell membrane hyperpolarization by 91% and completely neutralized the suppression of oxygen respiration in mitochondria, displaying higher efficacy than the crumb. In contrast, crumb extracts were more potent in inhibiting lipopolysaccharide-induced expression of proinflammatory cytokines, such as interleukins-1β (IL-1β) and IL-6, in macrophages. It could provide the fundamental data and cell-based approach for investigating the biological impacts of bread on immune responses, contributing to the refinement and supplementation of nutritional recommendations.","PeriodicalId":19367,"journal":{"name":"NPJ Science of Food","volume":null,"pages":null},"PeriodicalIF":6.3,"publicationDate":"2024-09-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.nature.com/articles/s41538-024-00302-w.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142165810","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Insights into the evaluation, influential factors and improvement strategies for poultry meat quality: a review 禽肉质量的评估、影响因素和改进策略：综述

IF 6.3 1区农林科学

NPJ Science of Food Pub Date : 2024-09-09 DOI: 10.1038/s41538-024-00306-6

Ke Yue (岳珂), Qin-qin Cao (曹芹芹), Aftab Shaukat, Cai Zhang (张才), Shu-cheng Huang (黄淑成)

引用次数: 0

A probiotic Limosilactobacillus fermentum GR-3 mitigates colitis-associated tumorigenesis in mice via modulating gut microbiome 益生菌 Limosilactobacillus fermentum GR-3 通过调节肠道微生物群减轻小鼠结肠炎相关肿瘤的发生

IF 6.3 1区农林科学

NPJ Science of Food Pub Date : 2024-09-06 DOI: 10.1038/s41538-024-00307-5

Tuoyu Zhou, Jingyuan Wu, Aman Khan, Tianxiang Hu, Yiqing Wang, El-Sayed Salama, Shaochen Su, Huawen Han, Weilin Jin, Xiangkai Li

{"title":"A probiotic Limosilactobacillus fermentum GR-3 mitigates colitis-associated tumorigenesis in mice via modulating gut microbiome","authors":"Tuoyu Zhou, Jingyuan Wu, Aman Khan, Tianxiang Hu, Yiqing Wang, El-Sayed Salama, Shaochen Su, Huawen Han, Weilin Jin, Xiangkai Li","doi":"10.1038/s41538-024-00307-5","DOIUrl":"10.1038/s41538-024-00307-5","url":null,"abstract":"Bacterial therapy for colorectal cancer (CRC) represents a burgeoning frontier. The probiotic Limosilactobacillus fermentum GR-3, derived from traditional food “Jiangshui”, exhibited superior antioxidant capacity by producing indole derivatives ICA and IPA. In an AOM/DSS-induced CRC mouse model, GR-3 treatment alleviated weight loss, colon shortening, rectal bleeding and intestinal barrier disruption by reducing oxidative stress and inflammation. GR-3 colonization in distant colon induced apoptosis and reduced tumor incidence by 51.2%, outperforming the control strain and vitamin C. The beneficial effect of GR-3 on CRC was associated with gut microbiome modulation, increasing SCFA producer Lachnospiraceae NK4A136 group and suppressing pro-inflammatory strain Bacteroides. Metagenomic and metabolic analyses revealed that GR-3 intervention upregulated antioxidant genes (xseA, ALDH) and butyrate synthesis gene (bcd), while increasing beneficial metabolites (SCFAs, ICA, IPA, VB12 and VD3) and reducing harmful secondary bile acids. Overall, GR-3 emerges as a promising candidate in CRC therapy, offering effective gut microbiome remediation.","PeriodicalId":19367,"journal":{"name":"NPJ Science of Food","volume":null,"pages":null},"PeriodicalIF":6.3,"publicationDate":"2024-09-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.nature.com/articles/s41538-024-00307-5.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142143884","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Opportunities and challenges for global food safety in advancing circular policies and practices in agrifood systems 全球食品安全在推进农粮系统循环政策和做法方面面临的机遇和挑战

IF 6.3 1区农林科学

NPJ Science of Food Pub Date : 2024-09-05 DOI: 10.1038/s41538-024-00286-7

Andrew J. Pearson, Keya Mukherjee, Vittorio Fattori, Markus Lipp

引用次数: 0

Unraveling the fate of mycotoxins during the production of legume protein and other derived products 揭示豆类蛋白质和其他衍生产品生产过程中霉菌毒素的去向

IF 6.3 1区农林科学

NPJ Science of Food Pub Date : 2024-09-04 DOI: 10.1038/s41538-024-00303-9

María Agustina Pavicich, Lief Roose, Celine Meerpoel, Katleen Raes, Sarah De Saeger

{"title":"Unraveling the fate of mycotoxins during the production of legume protein and other derived products","authors":"María Agustina Pavicich, Lief Roose, Celine Meerpoel, Katleen Raes, Sarah De Saeger","doi":"10.1038/s41538-024-00303-9","DOIUrl":"10.1038/s41538-024-00303-9","url":null,"abstract":"Consumers are increasingly looking for healthier and sustainable diets. Plant-based diets rich in legumes satisfy this demand. Legumes contain protein, dietary fibers and starch. Technological processes can separate these fractions, which can be used as supplements, or as ingredients. Nonetheless, legumes are susceptible to fungal infection, causing a potential health concern, since some fungi can produce mycotoxins: toxic secondary metabolites. The aim of this work was to analyze the fate of mycotoxins during different stages of the production process of legume derived products from the raw materials to final products. An extraction followed by liquid chromatography-tandem mass spectrometry was used for the analysis, revealing the presence of enniatin B (ENN B), alternariol monomethyl ether (AME), deoxynivalenol, T2-toxin, nivalenol, fumonisin B1 and sterigmatocystin in raw materials, intermediate products and side streams. The alkaline solubilization steps, were effective in reducing ENN B; however, AME was found in one of the final products.","PeriodicalId":19367,"journal":{"name":"NPJ Science of Food","volume":null,"pages":null},"PeriodicalIF":6.3,"publicationDate":"2024-09-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.nature.com/articles/s41538-024-00303-9.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142130451","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Chemometric study on the effect of cooking on bioactive compounds in tomato pomace enriched sauces 烹饪对富含番茄渣调味汁中生物活性化合物影响的化学计量学研究。

IF 6.3 1区农林科学

NPJ Science of Food Pub Date : 2024-09-02 DOI: 10.1038/s41538-024-00300-y

Johana González-Coria, Camilla Mesirca-Prevedello, Julián Lozano-Castellón, Enrico Casadei, Enrico Valli, Anallely López-Yerena, Carolina Jaime-Rodríguez, Diana Pinto, Montse Illan, Xavier Torrado, Joan Romanyà, Anna Vallverdú-Queralt, Alessandra Bendini, Rosa M. Lamuela-Raventós, Maria Pérez

{"title":"Chemometric study on the effect of cooking on bioactive compounds in tomato pomace enriched sauces","authors":"Johana González-Coria, Camilla Mesirca-Prevedello, Julián Lozano-Castellón, Enrico Casadei, Enrico Valli, Anallely López-Yerena, Carolina Jaime-Rodríguez, Diana Pinto, Montse Illan, Xavier Torrado, Joan Romanyà, Anna Vallverdú-Queralt, Alessandra Bendini, Rosa M. Lamuela-Raventós, Maria Pérez","doi":"10.1038/s41538-024-00300-y","DOIUrl":"10.1038/s41538-024-00300-y","url":null,"abstract":"Tomato pomace (TP) is an underutilized source of bioactive compounds with potential application in the food sector. A factorial experiment was designed to compare three culinary techniques, Thermomix®, Roner®, and traditional pan-frying, for the preparation of tomato sauces, enriched or not with TP, applying two temperatures and two cooking times. A multivariate analysis was performed on all the results obtained for the metabolites. The addition of TP significantly increased the content of bioactive compounds, especially phenolic compounds. OPLS-DA models were generated using cooking technique, temperature, and time as discriminant factors. The cooking technique had a greater effect on the phenolic content than cooking temperature or time. Thermomix® released bioactive compounds from the tomato into the sauce to a similar extent as pan-frying. Roner® proved to be effective in preserving the volatile fraction of the sauce. The Thermomix® significantly increased the amount of bioactive compounds, while the Roner® increased the volatile compounds.","PeriodicalId":19367,"journal":{"name":"NPJ Science of Food","volume":null,"pages":null},"PeriodicalIF":6.3,"publicationDate":"2024-09-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.nature.com/articles/s41538-024-00300-y.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142120345","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Implementing a food first strategy can transform preventive healthcare 实施 "食物第一 "战略可以改变预防性保健。

IF 6.3 1区农林科学

NPJ Science of Food Pub Date : 2024-08-27 DOI: 10.1038/s41538-024-00297-4

Zhaoshuo Yu, Lijing Ke, Ting Lu, Li Li, Huaiyu Gu, Pingfan Rao

引用次数: 0

Effect of freeze-thaw and PEF pretreatments on the kinetics and microstructure of convective and ultrasound-assisted drying of orange peel 冻融和 PEF 预处理对橘皮对流干燥和超声波辅助干燥的动力学和微观结构的影响。

IF 6.3 1区农林科学

NPJ Science of Food Pub Date : 2024-08-24 DOI: 10.1038/s41538-024-00301-x

Beatriz Llavata, Ronaldo E. Mello, Amparo Quiles, Jefferson L. G. Correa, Juan A. Cárcel

{"title":"Effect of freeze-thaw and PEF pretreatments on the kinetics and microstructure of convective and ultrasound-assisted drying of orange peel","authors":"Beatriz Llavata, Ronaldo E. Mello, Amparo Quiles, Jefferson L. G. Correa, Juan A. Cárcel","doi":"10.1038/s41538-024-00301-x","DOIUrl":"10.1038/s41538-024-00301-x","url":null,"abstract":"The main waste generated by juice industry comprises orange peels, which have a great upcycling potential once stabilized. Drying is the most used method for this purpose, but the high energy consumption prompts interest in its intensification. This study assessed the influence of freeze-thaw and pulsed electric field (PEF) pretreatments in conventional and airborne ultrasound-assisted drying (50 °C) of orange peels. None of these pretreatments alone got to reduce processing times significantly, but combined with ultrasound-assisted drying produced a significant shortening of the process. This was particularly important in the lower intensity PEF pretreatment tested (0.33 kJ/kg), indicating the existence of optimum conditions to carry out the pretreatments. Microstructure analysis revealed that the application of ultrasound during drying led to better preservation of the sample structure. Thus, the integration of pretreatment techniques to ultrasound-assisted drying may not only shorten the process but also help to preserve the original structure.","PeriodicalId":19367,"journal":{"name":"NPJ Science of Food","volume":null,"pages":null},"PeriodicalIF":6.3,"publicationDate":"2024-08-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11344832/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142056193","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Fermented food consumption modulates the oral microbiota 食用发酵食品可调节口腔微生物群。

IF 6.3 1区农林科学

NPJ Science of Food Pub Date : 2024-08-22 DOI: 10.1038/s41538-024-00298-3

M. Ibarlucea-Jerez, M. Monnoye, C. Chambon, P. Gérard, H. Licandro, E. Neyraud

引用次数: 0