{"title":"Understanding of probiotic origin antimicrobial peptides: a sustainable approach ensuring food safety","authors":"Vishakha Bisht, Biki Das, Ajmal Hussain, Vinod Kumar, Naveen Kumar Navani","doi":"10.1038/s41538-024-00304-8","DOIUrl":"10.1038/s41538-024-00304-8","url":null,"abstract":"The practice of preserving and adding value to food dates back to over 10,000 BCE, when unintentional microbial-driven chemical reactions imparted flavor and extended the shelf life of fermented foods. The process evolved, and with the urbanization of society, significant shifts in dietary habits emerged, accompanied by sporadic food poisoning incidents. The repercussions of the COVID-19 pandemic have intensified the search for antibiotic alternatives owing to the rise in antibiotic-resistant pathogens, emphasizing the exploration of probiotic-origin antimicrobial peptides to alleviate human microbiome collateral damage. Often termed ‘molecular knives’, these peptides outstand as potent antimicrobials due to their compatibility with innate microflora, amenability to bioengineering, target specificity, versatility and rapidity in molecular level mode of action. This review centres on bacteriocins sourced from lactic acid bacteria found in ethnic fermented foods, accentuating their desirable attributes, technological applications as nanobiotics and potential future applications in the modern context of ensuring food safety.","PeriodicalId":19367,"journal":{"name":"NPJ Science of Food","volume":" ","pages":"1-16"},"PeriodicalIF":6.3,"publicationDate":"2024-09-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.nature.com/articles/s41538-024-00304-8.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142256435","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}
Yu Pin Li, Fatemeh Ahmadi, Khalil Kariman, Maximilian Lackner
{"title":"Recent advances and challenges in single cell protein (SCP) technologies for food and feed production","authors":"Yu Pin Li, Fatemeh Ahmadi, Khalil Kariman, Maximilian Lackner","doi":"10.1038/s41538-024-00299-2","DOIUrl":"10.1038/s41538-024-00299-2","url":null,"abstract":"The global population is increasing, with a predicted demand for 1250 million tonnes of animal-derived protein by 2050, which will be difficult to meet. Single-cell protein (SCP) offers a sustainable solution. This review covers SCP production mechanisms, microbial and substrate choices, and advancements in metabolic engineering and CRISPR-Cas. It emphasizes second-generation substrates and fermentation for a circular economy. Despite challenges like high nucleic acid content, SCP promises to solve the global nutrition problem.","PeriodicalId":19367,"journal":{"name":"NPJ Science of Food","volume":" ","pages":"1-25"},"PeriodicalIF":6.3,"publicationDate":"2024-09-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.nature.com/articles/s41538-024-00299-2.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142236094","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}
Ying Tong Yeo, Cia Min Lim, Alfonso Isaias Vargas Huaco, Wei Ning Chen
{"title":"Food circular economy and safety considerations in waste management of urban manufacturing side streams","authors":"Ying Tong Yeo, Cia Min Lim, Alfonso Isaias Vargas Huaco, Wei Ning Chen","doi":"10.1038/s41538-024-00309-3","DOIUrl":"10.1038/s41538-024-00309-3","url":null,"abstract":"In food circular economy, the utilization of food manufacturing side streams (FMSS) offers significant potential instead of being discarded. However, reincorporating FMSS into the food value chain raises food safety concerns due to potential food hazards. This perspective explores food safety risks associated with circular management of FMSS by using a ‘Quad-Modal hazard dynamic’ approach with case studies. Future research and advancements in food safety control strategies are also discussed.","PeriodicalId":19367,"journal":{"name":"NPJ Science of Food","volume":" ","pages":"1-9"},"PeriodicalIF":6.3,"publicationDate":"2024-09-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.nature.com/articles/s41538-024-00309-3.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142236101","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}
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":" ","pages":"1-10"},"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}
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":" ","pages":"1-11"},"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}
Ke Yue (岳珂), Qin-qin Cao (曹芹芹), Aftab Shaukat, Cai Zhang (张才), Shu-cheng Huang (黄淑成)
{"title":"Insights into the evaluation, influential factors and improvement strategies for poultry meat quality: a review","authors":"Ke Yue (岳珂), Qin-qin Cao (曹芹芹), Aftab Shaukat, Cai Zhang (张才), Shu-cheng Huang (黄淑成)","doi":"10.1038/s41538-024-00306-6","DOIUrl":"10.1038/s41538-024-00306-6","url":null,"abstract":"Poultry meat, an essential source of animal protein, requires stringent safety and quality measures to address public health concerns and growing international attention. This review examines both direct and indirect factors that compromise poultry meat quality in intensive farming systems. It highlights the integration of rapid and micro-testing with traditional methods to assess meat safety. The paper advocates for adopting probiotics, prebiotics, and plant extracts to improve poultry meat quality.","PeriodicalId":19367,"journal":{"name":"NPJ Science of Food","volume":" ","pages":"1-16"},"PeriodicalIF":6.3,"publicationDate":"2024-09-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.nature.com/articles/s41538-024-00306-6.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142160324","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}
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":" ","pages":"1-16"},"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}
Andrew J. Pearson, Keya Mukherjee, Vittorio Fattori, Markus Lipp
{"title":"Opportunities and challenges for global food safety in advancing circular policies and practices in agrifood systems","authors":"Andrew J. Pearson, Keya Mukherjee, Vittorio Fattori, Markus Lipp","doi":"10.1038/s41538-024-00286-7","DOIUrl":"10.1038/s41538-024-00286-7","url":null,"abstract":"Sustainable agrifood systems are needed to provide safe and nutritious food for the growing world’s population. To improve sustainability, transforming linear policies and practices in agrifood systems into circularity will be critical, with food safety considerations key for the success of this shift. This review provides a synthesis of the current and emerging risks, data gaps, and opportunities for food safety in agrifood initiatives aiming to advance circular economy models.","PeriodicalId":19367,"journal":{"name":"NPJ Science of Food","volume":" ","pages":"1-8"},"PeriodicalIF":6.3,"publicationDate":"2024-09-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.nature.com/articles/s41538-024-00286-7.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142137889","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}
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":" ","pages":"1-6"},"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}
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":" ","pages":"1-11"},"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}