NPJ Science of Food最新文献_第4页

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

Personalized, digitally designed 3D printed food towards the reshaping of food manufacturing and consumption 个性化、数字化设计的 3D 打印食品将重塑食品制造和消费。

IF 6.3 1区农林科学

NPJ Science of Food Pub Date : 2024-08-21 DOI: 10.1038/s41538-024-00296-5

Antonio Derossi, Charles Spence, Maria G. Corradini, Mario Jekle, Ahmed Raouf Fahmy, Rossella Caporizzi, Sakamon Devahastin, Jeyan Arthur Moses, Alain Le-Bail, Weibiao Zhou, Min Zhang, Bhesh Bhandari, Carla Severini

引用次数: 0

Sweetened caffeine drinking revealed behavioral rhythm independent of the central circadian clock in male mice 雄性小鼠饮用加糖咖啡因的行为节律与中枢昼夜节律无关。

IF 6.3 1区农林科学

NPJ Science of Food Pub Date : 2024-08-19 DOI: 10.1038/s41538-024-00295-6

Yu Tahara, Jingwei Ding, Akito Ito, Shigenobu Shibata

{"title":"Sweetened caffeine drinking revealed behavioral rhythm independent of the central circadian clock in male mice","authors":"Yu Tahara, Jingwei Ding, Akito Ito, Shigenobu Shibata","doi":"10.1038/s41538-024-00295-6","DOIUrl":"10.1038/s41538-024-00295-6","url":null,"abstract":"Caffeine consumption is associated with the evening chronotype, and caffeine administration in mice results in prolonged period of the circadian rhythm in locomotor activity. However, as caffeine is bitter, sweetened caffeine is preferred by humans and mice; yet, its impact on the circadian clock has not been explored. In this study, mice were provided with freely available sweetened caffeine to investigate its effects on behavioral rhythms and peripheral clocks. Mice that freely consumed sweetened caffeine shifted from nocturnal to diurnal activity rhythms. In addition to the light-dark entrained behavioral rhythm component, some animals exhibited free-running period longer than 24-h. Intraperitoneal administration of caffeine at the beginning of the light phase also acutely induced diurnal behavior. The behavioral rhythms with long period (26–30 h) due to sweetened caffeine were observed even in mice housed under constant light or with a lesioned central circadian clock located in the suprachiasmatic nucleus of the hypothalamus; however, the rhythmicity was unstable. PER2::LUCIFERASE rhythms in peripheral tissues, such as the kidney, as measured via in vivo whole-body imaging during caffeine consumption, showed reduced amplitude and desynchronized phases among individuals. These results indicate that consumption of sweetened caffeine induces diurnal and long-period behavioral rhythms irrespective of the central clock, causing desynchronization of the clock in the body.","PeriodicalId":19367,"journal":{"name":"NPJ Science of Food","volume":null,"pages":null},"PeriodicalIF":6.3,"publicationDate":"2024-08-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.nature.com/articles/s41538-024-00295-6.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142004891","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

Current challenges of alternative proteins as future foods 替代蛋白质作为未来食品的当前挑战

IF 6.3 1区农林科学

NPJ Science of Food Pub Date : 2024-08-15 DOI: 10.1038/s41538-024-00291-w

Yuwares Malila, Iyiola O. Owolabi, Tanai Chotanaphuti, Napat Sakdibhornssup, Christopher T. Elliott, Wonnop Visessanguan, Nitsara Karoonuthaisiri, Awanwee Petchkongkaew

{"title":"Current challenges of alternative proteins as future foods","authors":"Yuwares Malila, Iyiola O. Owolabi, Tanai Chotanaphuti, Napat Sakdibhornssup, Christopher T. Elliott, Wonnop Visessanguan, Nitsara Karoonuthaisiri, Awanwee Petchkongkaew","doi":"10.1038/s41538-024-00291-w","DOIUrl":"10.1038/s41538-024-00291-w","url":null,"abstract":"Global demand for food is expected to nearly double by 2050. Alternative proteins (AP) have been proposed as a sustainable solution to provide food security as natural resources become more depleted. However, the growth and consumer intake of AP remains limited. This review aims to better understand the challenges and environmental impacts of four main AP categories: plant-based, insect-based, microbe-derived, and cultured meat and seafood. The environmental benefits of plant-based and insect-based proteins have been documented but the impacts of microbe-derived proteins and cultured meat have not been fully assessed. The development of alternative products with nutritional and sensory profiles similar to their conventional counterparts remains highly challenging. Furthermore, incomplete safety assessments and a lack of clear regulatory guidelines confuse the food industry and hamper progress. Much still needs to be done to fully support AP utilization within the context of supporting the drive to make the global food system sustainable.","PeriodicalId":19367,"journal":{"name":"NPJ Science of Food","volume":null,"pages":null},"PeriodicalIF":6.3,"publicationDate":"2024-08-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.nature.com/articles/s41538-024-00291-w.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141986156","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