NPJ Science of Food最新文献_第2页

Preventive role of Pastinaca sativa in mitigating metabolic dysfunction-associated steatotic liver disease via modulation of metabolic endotoxemia.

IF 6.3 1区农林科学

NPJ Science of Food Pub Date : 2025-02-06 DOI: 10.1038/s41538-024-00366-8

Ji-Eun Park, Hye-Bin Lee, Yu Ra Lee, Guijae Yoo, Hee-Kyoung Son, Sang Yoon Choi, Miri Park, Ho-Young Park

引用次数: 0

Estimating energy consumption and GHG emissions in the U.S. food supply chain for net-zero.

IF 6.3 1区农林科学

NPJ Science of Food Pub Date : 2025-02-06 DOI: 10.1038/s41538-024-00346-y

Kristina Armstrong, Wenquan Dong, Mingzhou Jin, Sachin Nimbalkar, Joe Cresko

引用次数: 0

Geographical origin discrimination of Chenpi using machine learning and enhanced mid-level data fusion.

IF 6.3 1区农林科学

NPJ Science of Food Pub Date : 2025-02-05 DOI: 10.1038/s41538-025-00376-0

Xin Kang Li, Li Jun Tang, Ze Ying Li, Dian Qiu, Zhuo Ling Yang, Xiao Yi Zhang, Xiang-Zhi Zhang, Jing Jing Guo, Bao Qiong Li

{"title":"Geographical origin discrimination of Chenpi using machine learning and enhanced mid-level data fusion.","authors":"Xin Kang Li, Li Jun Tang, Ze Ying Li, Dian Qiu, Zhuo Ling Yang, Xiao Yi Zhang, Xiang-Zhi Zhang, Jing Jing Guo, Bao Qiong Li","doi":"10.1038/s41538-025-00376-0","DOIUrl":"10.1038/s41538-025-00376-0","url":null,"abstract":"Chenpi, or dried tangerine peel, is a traditional Chinese ingredient valued in medicine and edible for its digestive and respiratory benefits. The geographical origin of Chenpi is important, as it can impact its quality, active compounds and market value. This study develops a strategy to distinguish Chenpi samples on its origin. Thirty-nine samples from eight regions in Xinhui district (Guangdong, China) are analyzed by gas chromatography (GC) and mid-infrared (MIR) technique. Four machine learning methods are employed to establish discrimination models based on GC and MIR data, with two mid-level data fusion strategies to combine the data. The results show that data fusion significantly improves Chenpi origin discrimination. The K-nearest neighbors and artificial neural network models, using modified mid-level data fusion, provide the best performance, misclassified only one sample. Machine learning in combination with modified mid-level data fusion strategy provides effective classification of Chenpi samples from different geographical origins.","PeriodicalId":19367,"journal":{"name":"NPJ Science of Food","volume":"9 1","pages":"17"},"PeriodicalIF":6.3,"publicationDate":"2025-02-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11799441/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143256189","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

Network pharmacology study on the mechanism of berberine in Alzheimer's disease model.

IF 6.3 1区农林科学

NPJ Science of Food Pub Date : 2025-02-04 DOI: 10.1038/s41538-025-00378-y

Yaoyi Zhang, Shuai Lv, Pinyuan Huang, Lingmin Xiao, Nan Lin, En Huang

引用次数: 0

A toolkit for quantifying individual response to herbal extracts in metabolic and inflammatory stress.

IF 6.3 1区农林科学

NPJ Science of Food Pub Date : 2025-02-03 DOI: 10.1038/s41538-024-00354-y

Soo-Yeon Park, Oran Kwon, Tim van den Broek, Jildau Bouwman, Ji Yeon Kim

{"title":"A toolkit for quantifying individual response to herbal extracts in metabolic and inflammatory stress.","authors":"Soo-Yeon Park, Oran Kwon, Tim van den Broek, Jildau Bouwman, Ji Yeon Kim","doi":"10.1038/s41538-024-00354-y","DOIUrl":"10.1038/s41538-024-00354-y","url":null,"abstract":"This study developed a health assessment tool to analyze dynamic stress responses and resilience with the PhenFlex challenge. This study integrated a health space model and machine learning to quantify and visualize the impact of herbal extracts on inflammatory and metabolic health at the individual level. Two randomized, double-blind, placebo-controlled crossover trials were conducted involving participants with PhenFlex challenge after overnight fasting. Blood samples were collected, and a machine learning algorithm was used to predict health estimation scores based on metabolic and inflammatory responses. The resulting health space model visually represents individuals' health status in a 2-D space. Intervention with herbal extracts (e.g., Angelica keiskei, AK, and Capsosiphon fulvescens, CF) resulted in higher health scores in the health space, indicating improved health. This research emphasizes the quantification of phenotypic changes for personalized nutrition and health optimization. Overall, this study provides a valuable toolkit for validating herbal extract efficacy and extends its application to personalized nutrition.","PeriodicalId":19367,"journal":{"name":"NPJ Science of Food","volume":"9 1","pages":"14"},"PeriodicalIF":6.3,"publicationDate":"2025-02-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11791183/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143122950","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

New advances in biological preservation technology for aquatic products.

IF 6.3 1区农林科学

NPJ Science of Food Pub Date : 2025-02-03 DOI: 10.1038/s41538-025-00372-4

Xiaobao Nie, Zhijie Zuo, Ruichang Zhang, Si Luo, Yongzhou Chi, Xiangyang Yuan, Chengwen Song, Yongjiang Wu

{"title":"New advances in biological preservation technology for aquatic products.","authors":"Xiaobao Nie, Zhijie Zuo, Ruichang Zhang, Si Luo, Yongzhou Chi, Xiangyang Yuan, Chengwen Song, Yongjiang Wu","doi":"10.1038/s41538-025-00372-4","DOIUrl":"10.1038/s41538-025-00372-4","url":null,"abstract":"Aquatic products, characterized by their high moisture content, abundant nutrients, and neutral pH, create an optimal environment for the rapid proliferation of spoilage organisms, lipid oxidation, and autolytic degradation. These factors collectively expedite the spoilage and deterioration of aquatic products during storage and transportation within the supply chain. To maintain the quality and extend the shelf-life of aquatic products, appropriate preservation methods must be implemented. The growing consumer preference for bio-preservatives, is primarily driven by consumer demands for naturalness and concerns about environmental sustainability. The present review discusses commonly employed bio-preservatives derived from plants, animals, and microorganisms and their utilization in the preservation of aquatic products. Moreover, the preservation mechanisms of bio-preservatives, including antioxidant activity, inhibition of spoilage bacteria and enzyme activity, and the formation of protective films are reviewed. Integration of bio-preservation techniques with other methods, such as nanotechnology, ozone technology, and coating technology that enhance the fresh-keeping effect are discussed. Importantly, the principal issues in the application of bio-preservation technology for aquatic products and their countermeasures are presented. Further studies and the identification of new bio-preservatives that preserve the safety and quality of aquatic products should continue.","PeriodicalId":19367,"journal":{"name":"NPJ Science of Food","volume":"9 1","pages":"15"},"PeriodicalIF":6.3,"publicationDate":"2025-02-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11790869/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143123074","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

Research framework for food security and sustainability.

IF 6.3 1区农林科学

NPJ Science of Food Pub Date : 2025-01-31 DOI: 10.1038/s41538-025-00379-x

Effie Papargyropoulou, John Ingram, Guy M Poppy, Tom Quested, Clara Valente, Lee Ann Jackson, Tim Hogg, Thom Achterbosch, Emanuele Paolo Sicuro, Susanne Bryngelsson, Isabelle Guelinckx, Peter Van Dael, Louise Dye

引用次数: 0

Fish oil-loaded silver carp scale gelatin-stabilized emulsions with vitamins for the delivery of curcumin.

IF 6.3 1区农林科学

NPJ Science of Food Pub Date : 2025-01-30 DOI: 10.1038/s41538-025-00377-z

Jiamin Xu, Guangyi Kan, Juan Wang, Kefeng Yang, Xichang Wang, Jian Zhong

{"title":"Fish oil-loaded silver carp scale gelatin-stabilized emulsions with vitamins for the delivery of curcumin.","authors":"Jiamin Xu, Guangyi Kan, Juan Wang, Kefeng Yang, Xichang Wang, Jian Zhong","doi":"10.1038/s41538-025-00377-z","DOIUrl":"10.1038/s41538-025-00377-z","url":null,"abstract":"The encapsulation of curcumin in the emulsions has attracted much attention in functional food development. Herein, the fish oil-loaded silver carp scale gelatin-stabilized emulsions with vitamins were explored for the delivery of curcumin. The curcumin encapsulation had no obvious effect on the formation, storage stability, lipid oxidation, and in vitro droplet digestion behaviors of the emulsions. Both vitamin C (VC) and vitamin E (VE) additions had obvious effects on the peroxidation values of the emulsions: VC + VE < VC < VE < Control < fish oil. The accumulative free fatty acid release percentages were dependent on the vitamins: VC (89.6 ± 1.1%) > Control (86.1 ± 1.0%) > VC + VE (80.5 ± 0.8%) > VE (76.4 ± 1.2%). The emulsions' curcumin retention at room temperature and in vitro digestion behaviors (transformation, bioaccessibility, and bioaccessibility index) depended on vitamin additions: VC + VE ≈ VC > VE ≈ Control. This work was beneficial for the development of fish gelatin-stabilized emulsions to deliver curcumin.","PeriodicalId":19367,"journal":{"name":"NPJ Science of Food","volume":"9 1","pages":"11"},"PeriodicalIF":6.3,"publicationDate":"2025-01-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11782532/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143067008","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

Milk-derived extracellular vesicles and gut health.

IF 6.3 1区农林科学

NPJ Science of Food Pub Date : 2025-01-30 DOI: 10.1038/s41538-025-00375-1

Barathan Muttiah, Jia Xian Law

引用次数: 0

The ENaC taste receptor's perceived mechanism of mushroom salty peptides revealed by molecular interaction analysis.

IF 6.3 1区农林科学

NPJ Science of Food Pub Date : 2025-01-29 DOI: 10.1038/s41538-025-00380-4

Wen Li, Wanchao Chen, Di Wu, Zhong Zhang, Peng Liu, Zhengpeng Li, Yan Yang

{"title":"The ENaC taste receptor's perceived mechanism of mushroom salty peptides revealed by molecular interaction analysis.","authors":"Wen Li, Wanchao Chen, Di Wu, Zhong Zhang, Peng Liu, Zhengpeng Li, Yan Yang","doi":"10.1038/s41538-025-00380-4","DOIUrl":"10.1038/s41538-025-00380-4","url":null,"abstract":"The ENaC receptor acts as a taste receptor to recognize and perceive salty substances. This study explored the mechanisms by which the ENaC taste receptor recognizes and binds mushroom-derived salty peptides using molecular interaction and molecular simulation. The three subunits α, β, and γ of the ENaC taste receptor (SCNN1α, SCNN1β, and SCNN1γ) showed different recognition characteristics for the salty peptide. The salty peptide binding to the SCNN1α receptor was an entropy-driven reaction, while to SCNN1β and SCNN1γ was an enthalpy-driven reaction. With the salty peptide spatial resistance increasing, salty peptides bind to the ENaC taste receptor shifted from receptor pockets binding to receptor surface binding, with salty octapeptide ESPERPFL preferentially binding to amino acid residues in the receptor pockets 2, 3, and 4, salty nonapeptide KSWDDFFTR and decapeptide RIEDNLVIIR binding to amino acid residues in the pockets 2, 4 and on the surface of the receptor, and salty undecapeptide GQEDYDRLRPL preferentially binding to the atoms on the surface of the receptor. Receptor extracellular arginine, glutamate, aspartate, and lysine residues were the critical amino acid residues recognized to bind salty peptides. The salty peptide-ENaC receptor binding complex was stable around 0.3 nm, and the tight and multisite binding was the main reason the ENaC receptor sensed the salty peptide, enabling it to exert its taste effect. This research can provide a theoretical basis for understanding the taste properties of salty peptides recognized and perceived by the ENaC taste receptor.","PeriodicalId":19367,"journal":{"name":"NPJ Science of Food","volume":"9 1","pages":"10"},"PeriodicalIF":6.3,"publicationDate":"2025-01-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11779800/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143067012","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