NPJ Science of Food最新文献_第10页

A model framework to communicate the risks associated with aflatoxins 一个沟通与黄曲霉毒素相关风险的模型框架。

IF 6.4 1区农林科学

NPJ Science of Food Pub Date : 2023-08-11 DOI: 10.1038/s41538-023-00217-y

Kiran Bhardwaj, Julie P. Meneely, Simon A. Haughey, Moira Dean, Patrick Wall, Awanwee Petchkongkaew, Bob Baker, Guangtao Zhang, Christopher T. Elliott

{"title":"A model framework to communicate the risks associated with aflatoxins","authors":"Kiran Bhardwaj, Julie P. Meneely, Simon A. Haughey, Moira Dean, Patrick Wall, Awanwee Petchkongkaew, Bob Baker, Guangtao Zhang, Christopher T. Elliott","doi":"10.1038/s41538-023-00217-y","DOIUrl":"10.1038/s41538-023-00217-y","url":null,"abstract":"Risk communication is defined as the interactive exchange of information and opinions concerning risk, risk-related factors and risk perceptions amongst all the stakeholders of food safety throughout the risk analysis process. The interactive exchange of information occurs at three different levels i.e. informed level, dialogue level and engagement level. For an effective food safety risk communication (FSRC), it is important that the information should adhere to the core principles of risk communication which are transparency, openness, responsiveness and timeliness. Communication of a food safety risk within all the components of risk communication strategy constitutes a complex network of information flow that can be better understood with the help of a framework. Therefore, a model framework to communicate the risks associated with aflatoxins (AFs) dietary intake has been developed with the aim of (a) creating general awareness amongst public and (b) involving industry stakeholders in the prevention and control of risk. The framework has been motivated by the learnings and best practices outlined in the identified technical guidance documents for risk communication. Risk assessors, risk managers, industry stakeholders and general public have been identified as the major stakeholders for the present framework. Amongst them, industry stakeholders and general public has been selected as the major target audience for risk managers. Moreover, population residing in low- and middle-income countries (LMIC) has been identified as the main target group to reach.","PeriodicalId":19367,"journal":{"name":"NPJ Science of Food","volume":null,"pages":null},"PeriodicalIF":6.4,"publicationDate":"2023-08-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10421891/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"9987869","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

The effect of macromolecular crowding degree on the self-assembly of fatty acid and lipid hydrolysis 大分子拥挤程度对脂肪酸和脂质水解自组装的影响

IF 6.4 1区农林科学

NPJ Science of Food Pub Date : 2023-07-26 DOI: 10.1038/s41538-023-00213-2

Yu-Long Sun, Bing-Qiang Ge, Mi-Zhuan Li, Lei Wang, Zhong-Xiu Chen

引用次数: 0

The sustainability paradox of processing plant proteins 加工植物蛋白的可持续性悖论

IF 6.4 1区农林科学

NPJ Science of Food Pub Date : 2023-07-25 DOI: 10.1038/s41538-023-00214-1

Patrícia Duque-Estrada, Iben Lykke Petersen

引用次数: 0

Rational design of alcoholic fermentation targeting extracellular carbon 针对细胞外碳的酒精发酵的合理设计。

IF 6.4 1区农林科学

NPJ Science of Food Pub Date : 2023-07-21 DOI: 10.1038/s41538-023-00215-0

Daisuke Watanabe, Mikiya Kawashima, Naoya Yoshioka, Yukiko Sugimoto, Hiroshi Takagi

引用次数: 0

Short-term high-fat diet consumption impairs synaptic plasticity in the aged hippocampus via IL-1 signaling 短期高脂饮食会通过 IL-1 信号损害老年海马的突触可塑性

IF 6.4 1区农林科学

NPJ Science of Food Pub Date : 2023-07-17 DOI: 10.1038/s41538-023-00211-4

Brigitte M. González Olmo, Menaz N. Bettes, James W. DeMarsh, Fangli Zhao, Candice Askwith, Ruth M. Barrientos

{"title":"Short-term high-fat diet consumption impairs synaptic plasticity in the aged hippocampus via IL-1 signaling","authors":"Brigitte M. González Olmo, Menaz N. Bettes, James W. DeMarsh, Fangli Zhao, Candice Askwith, Ruth M. Barrientos","doi":"10.1038/s41538-023-00211-4","DOIUrl":"10.1038/s41538-023-00211-4","url":null,"abstract":"More Americans are consuming diets higher in saturated fats and refined sugars than ever before. These trends could have serious consequences for the older population because high-fat diet (HFD) consumption, known to induce neuroinflammation, has been shown to accelerate and aggravate memory declines. We have previously demonstrated that short-term HFD consumption, which does not evoke obesity-related comorbidities, produced profound impairments to hippocampal-dependent memory in aged rats. These impairments were precipitated by increases in proinflammatory cytokines, primarily interleukin-1 beta (IL-1β). Here, we explored the extent to which short-term HFD consumption disrupts hippocampal synaptic plasticity, as measured by long-term potentiation (LTP), in young adult and aged rats. We demonstrated that (1) HFD disrupted late-phase LTP in the hippocampus of aged, but not young adult rats, (2) HFD did not disrupt early-phase LTP, and (3) blockade of the IL-1 receptor rescued L-LTP in aged HFD-fed rats. These findings suggest that hippocampal memory impairments in aged rats following HFD consumption occur through the deterioration of synaptic plasticity and that IL-1β is a critical driver of that deterioration.","PeriodicalId":19367,"journal":{"name":"NPJ Science of Food","volume":null,"pages":null},"PeriodicalIF":6.4,"publicationDate":"2023-07-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10352252/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"9891096","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

Ablation of the gut microbiota alleviates high-methionine diet-induced hyperhomocysteinemia and glucose intolerance in mice 消减肠道微生物群可缓解高蛋氨酸饮食诱发的小鼠高同型半胱氨酸血症和葡萄糖不耐受症

IF 6.4 1区农林科学

NPJ Science of Food Pub Date : 2023-07-17 DOI: 10.1038/s41538-023-00212-3

Wenqiang Li, Yiting Jia, Ze Gong, Zhao Dong, Fang Yu, Yi Fu, Changtao Jiang, Wei Kong

{"title":"Ablation of the gut microbiota alleviates high-methionine diet-induced hyperhomocysteinemia and glucose intolerance in mice","authors":"Wenqiang Li, Yiting Jia, Ze Gong, Zhao Dong, Fang Yu, Yi Fu, Changtao Jiang, Wei Kong","doi":"10.1038/s41538-023-00212-3","DOIUrl":"10.1038/s41538-023-00212-3","url":null,"abstract":"A high-methionine (HM) diet leads to hyperhomocysteinemia (HHcy), while gastrointestinal tissue is an important site of net homocysteine (Hcy) production. However, the role of the gut microbiota in host HHcy remains obscure. This study aimed to determine whether gut microbiota ablation could alleviate host HHcy and glucose intolerance and reveal the underlying mechanism. The results showed that the HM diet-induced HHcy and glucose intolerance in mice, while antibiotic administration decreased the plasma level of Hcy and reversed glucose intolerance. HM diet increased intestinal epithelial homocysteine levels, while antibiotic treatment decreased intestinal epithelial homocysteine levels under the HM diet. Gut microbiota depletion had no effect on the gene expression and enzyme activity of CBS and BHMT in the livers of HM diet-fed mice. The HM diet altered the composition of the gut microbiota with marked increases in the abundances of Faecalibaculum and Dubosiella, which were also positively correlated with plasma Hcy concentrations. An in-depth analysis of the bacterial cysteine and methionine metabolism pathways showed that the abundances of two homocysteine biosynthesis-related KEGG orthologies (KOs) were markedly increased in the gut microbiota in HM diet-fed mice. Hcy was detected from Dubosiella newyorkensis-cultured supernatant by liquid chromatography–tandem mass spectrometry (LC‒MS) analysis. In conclusion, these findings suggested that the HM diet-induced HHcy and glucose intolerance in mice, by reshaping the composition of the gut microbiota, which might produce and secrete Hcy.","PeriodicalId":19367,"journal":{"name":"NPJ Science of Food","volume":null,"pages":null},"PeriodicalIF":6.4,"publicationDate":"2023-07-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10352305/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"9836266","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

Fungus-derived protein particles as cell-adhesive matrices for cell-cultivated food 真菌提取的蛋白质颗粒作为细胞培养食品的细胞粘附基质

IF 6.4 1区农林科学

NPJ Science of Food Pub Date : 2023-07-13 DOI: 10.1038/s41538-023-00209-y

Yu Xing Teo, Kah Yin Lee, Corinna Jie Hui Goh, Loo Chien Wang, Radoslaw M. Sobota, Keng-Hwee Chiam, Chan Du, Andrew C. A. Wan

{"title":"Fungus-derived protein particles as cell-adhesive matrices for cell-cultivated food","authors":"Yu Xing Teo, Kah Yin Lee, Corinna Jie Hui Goh, Loo Chien Wang, Radoslaw M. Sobota, Keng-Hwee Chiam, Chan Du, Andrew C. A. Wan","doi":"10.1038/s41538-023-00209-y","DOIUrl":"10.1038/s41538-023-00209-y","url":null,"abstract":"Cell-adhesive factors mediate adhesion of cells to substrates via peptide motifs such as the Arg–Gly–Asp (RGD) sequence. With the onset of sustainability issues, there is a pressing need to find alternatives to animal-derived cell-adhesive factors, especially for cell-cultivated food applications. In this paper, we show how data mining can be a powerful approach toward identifying fungal-derived cell-adhesive proteins and present a method to isolate and utilize these proteins as extracellular matrices (ECM) to support cell adhesion and culture in 3D. Screening of a protein database for fungal and plant proteins uncovered that ~5.5% of the unique reported proteins contain RGD sequences. A plot of fungi species vs RGD percentage revealed that 98% of the species exhibited an RGD percentage > = 1%. We observed the formation of protein particles in crude extracts isolated from basidiomycete fungi, which could be correlated to their stability towards particle aggregation at different temperatures. These protein particles were incorporated in 3D fiber matrices encapsulating mouse myoblast cells, showing a positive effect on cell alignment. We demonstrated a cell traction stress on the protein particles (from Flammulina velutipes) that was comparable to cells on fibronectin. A snapshot of the RGD-containing proteins in the fungal extracts was obtained by combining SDS-PAGE and mass spectrometry of the peptide fragments obtained by enzymatic cleavage. Therefore, a sustainable source of cell-adhesive proteins is widely available in the fungi kingdom. A method has been developed to identify candidate species and produce cell-adhesive matrices, applicable to the cell-cultivated food and healthcare industries.","PeriodicalId":19367,"journal":{"name":"NPJ Science of Food","volume":null,"pages":null},"PeriodicalIF":6.4,"publicationDate":"2023-07-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10344888/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"9818519","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

Tween emulsifiers improved alginate-based dispersions and ionic crosslinked milli-sized capsules 吐温乳化剂改进了海藻酸盐基分散体和离子交联毫微粒胶囊

IF 6.4 1区农林科学

NPJ Science of Food Pub Date : 2023-06-27 DOI: 10.1038/s41538-023-00208-z

Yulu Zheng, Ye Zi, Cuiping Shi, Huan Gong, Hongbin Zhang, Xichang Wang, Jian Zhong

{"title":"Tween emulsifiers improved alginate-based dispersions and ionic crosslinked milli-sized capsules","authors":"Yulu Zheng, Ye Zi, Cuiping Shi, Huan Gong, Hongbin Zhang, Xichang Wang, Jian Zhong","doi":"10.1038/s41538-023-00208-z","DOIUrl":"10.1038/s41538-023-00208-z","url":null,"abstract":"The blending of surfactants might change the properties of alginate-based oil encapsulation preparations. Herein, the effects of Tween series (Tween 20, 40, 60, and 80) blending on the fish oil-encapsulated sodium alginate dispersions and calcium alginate capsules were studied. The results suggested Tween 80 showed better emulsifying properties than Span 80 for the alginate/surfactant emulsions. All the Tween series induced higher creaming stability than the sodium alginate-stabilized dispersion. Tween series blending did not change the sizes, decreased the water contents, and induced similar particle-like protrusions of calcium alginate capsules. Loading capacity and encapsulation efficiency of fish oil were dependent on the hydrophilic heads and fatty acid moieties of the Tween series. Tween series blending could increase the fish oil oxidative stability of the capsules. In the in vitro digestion process, Tween with saturated fatty acid moieties increased the free fatty acid release percentages. This work provided potential innovative processing technologies for improving the biological potency of fish oil.","PeriodicalId":19367,"journal":{"name":"NPJ Science of Food","volume":null,"pages":null},"PeriodicalIF":6.4,"publicationDate":"2023-06-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10300119/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"9711347","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

Immunomodulatory activity of semen Ziziphi Spinosae protein: a potential plant protein functional food raw material 精液刺五加蛋白的免疫调节活性：一种潜在的植物蛋白功能食品原料

IF 6.4 1区农林科学

NPJ Science of Food Pub Date : 2023-06-19 DOI: 10.1038/s41538-023-00204-3

Hongyin Zhang, Fengqin Xiao, Jia Li, Rongxin Han, Guangzhe Li, Zhiqiang Wan, Shuai Shao, Daqing Zhao, Mingming Yan

{"title":"Immunomodulatory activity of semen Ziziphi Spinosae protein: a potential plant protein functional food raw material","authors":"Hongyin Zhang, Fengqin Xiao, Jia Li, Rongxin Han, Guangzhe Li, Zhiqiang Wan, Shuai Shao, Daqing Zhao, Mingming Yan","doi":"10.1038/s41538-023-00204-3","DOIUrl":"10.1038/s41538-023-00204-3","url":null,"abstract":"Semen Ziziphi Spinosae protein (SZSP) is a new plant protein resource with good food functional properties and health care function. However, the biological activity of SZSP has not been further studied, which greatly limits the development and utilization of SZSP in the food industry. The aim of this study was to investigate the protective effect of SZSP on immunosuppressed mice and its inhibitory effect on immune-stimulated RAW264.7 cells. The results demonstrated that SZSP remarkably improved the immunomodulatory secretion in serum (interleukin-2, tumor necrosis factor-α [TNF-α], interferon-γ, immunoglobulin-A, immunoglobulin-G, immunoglobulin-M) and primary macrophages (nitric oxide, interleukin-1β, TNF-α) and promoted the NK-cell killing activity of primary splenocytes in CTX-induced immunosuppression mice. Immunohistochemical analysis results indicated that the secretion of CD4+ and CD8+ in the spleen and thymus can be regulated by SZSP, leading to inhibition of the damage induced by cyclophosphamide in mice. Meanwhile, in order to clarify the immunomodulatory mechanism of SZSP, we showed that SZSP significantly inhibited the secretion of NO, interleukin-6, and TNF-α and reduced the phosphorylation expression of p-ERK, p-JNK, and p-IκBα in lipopolysaccharide-stimulated RAW264.7 cells. Therefore, the immunomodulatory effect of SZSP may be related to the activation of MAPKs and NF-κB signaling pathways. Based on the above studies, the preliminary purification of SZSP was continued, and S1F2G1 with immunomodulatory activity was obtained. Taken together, SZSP has an immunoregulatory effect in vivo and in vitro and may be a favorable candidate of functional food raw material for regulating immune responses.","PeriodicalId":19367,"journal":{"name":"NPJ Science of Food","volume":null,"pages":null},"PeriodicalIF":6.4,"publicationDate":"2023-06-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10279729/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"9708090","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

Rapid analysis of meat floss origin using a supervised machine learning-based electronic nose towards food authentication 利用基于监督机器学习的电子鼻快速分析肉松来源，实现食品认证

IF 6.4 1区农林科学

NPJ Science of Food Pub Date : 2023-06-16 DOI: 10.1038/s41538-023-00205-2

Linda Ardita Putri, Iman Rahman, Mayumi Puspita, Shidiq Nur Hidayat, Agus Budi Dharmawan, Aditya Rianjanu, Sunu Wibirama, Roto Roto, Kuwat Triyana, Hutomo Suryo Wasisto

{"title":"Rapid analysis of meat floss origin using a supervised machine learning-based electronic nose towards food authentication","authors":"Linda Ardita Putri, Iman Rahman, Mayumi Puspita, Shidiq Nur Hidayat, Agus Budi Dharmawan, Aditya Rianjanu, Sunu Wibirama, Roto Roto, Kuwat Triyana, Hutomo Suryo Wasisto","doi":"10.1038/s41538-023-00205-2","DOIUrl":"10.1038/s41538-023-00205-2","url":null,"abstract":"Authentication of meat floss origin has been highly critical for its consumers due to existing potential risks of having allergic diseases or religion perspective related to pork-containing foods. Herein, we developed and assessed a compact portable electronic nose (e-nose) comprising gas sensor array and supervised machine learning with a window time slicing method to sniff and to classify different meat floss products. We evaluated four different supervised learning methods for data classification (i.e., linear discriminant analysis (LDA), quadratic discriminant analysis (QDA), k-nearest neighbors (k-NN), and random forest (RF)). Among them, an LDA model equipped with five-window-extracted feature yielded the highest accuracy values of >99% for both validation and testing data in discriminating beef, chicken, and pork flosses. The obtained e-nose results were correlated and confirmed with the spectral data from Fourier-transform infrared (FTIR) spectroscopy and gas chromatography–mass spectrometry (GC-MS) measurements. We found that beef and chicken had similar compound groups (i.e., hydrocarbons and alcohol). Meanwhile, aldehyde compounds (e.g., dodecanal and 9-octadecanal) were found to be dominant in pork products. Based on its performance evaluation, the developed e-nose system shows promising results in food authenticity testing, which paves the way for ubiquitously detecting deception and food fraud attempts.","PeriodicalId":19367,"journal":{"name":"NPJ Science of Food","volume":null,"pages":null},"PeriodicalIF":6.4,"publicationDate":"2023-06-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10275922/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"10030972","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: 2