NPJ Science of Food最新文献

{"title":"Precision nutrition to reset virus-induced human metabolic reprogramming and dysregulation (HMRD) in long-COVID","authors":"A. Satyanarayan Naidu, Chin-Kun Wang, Pingfan Rao, Fabrizio Mancini, Roger A. Clemens, Aman Wirakartakusumah, Hui-Fang Chiu, Chi-Hua Yen, Sebastiano Porretta, Issac Mathai, Sreus A. G. Naidu","doi":"10.1038/s41538-024-00261-2","DOIUrl":"10.1038/s41538-024-00261-2","url":null,"abstract":"SARS‐CoV‐2, the etiological agent of COVID-19, is devoid of any metabolic capacity; therefore, it is critical for the viral pathogen to hijack host cellular metabolic machinery for its replication and propagation. This single-stranded RNA virus with a 29.9 kb genome encodes 14 open reading frames (ORFs) and initiates a plethora of virus–host protein–protein interactions in the human body. These extensive viral protein interactions with host-specific cellular targets could trigger severe human metabolic reprogramming/dysregulation (HMRD), a rewiring of sugar-, amino acid-, lipid-, and nucleotide-metabolism(s), as well as altered or impaired bioenergetics, immune dysfunction, and redox imbalance in the body. In the infectious process, the viral pathogen hijacks two major human receptors, angiotensin-converting enzyme (ACE)-2 and/or neuropilin (NRP)-1, for initial adhesion to cell surface; then utilizes two major host proteases, TMPRSS2 and/or furin, to gain cellular entry; and finally employs an endosomal enzyme, cathepsin L (CTSL) for fusogenic release of its viral genome. The virus-induced HMRD results in 5 possible infectious outcomes: asymptomatic, mild, moderate, severe to fatal episodes; while the symptomatic acute COVID-19 condition could manifest into 3 clinical phases: (i) hypoxia and hypoxemia (Warburg effect), (ii) hyperferritinemia (‘cytokine storm’), and (iii) thrombocytosis (coagulopathy). The mean incubation period for COVID-19 onset was estimated to be 5.1 days, and most cases develop symptoms after 14 days. The mean viral clearance times were 24, 30, and 39 days for acute, severe, and ICU-admitted COVID-19 patients, respectively. However, about 25–70% of virus-free COVID-19 survivors continue to sustain virus-induced HMRD and exhibit a wide range of symptoms that are persistent, exacerbated, or new ‘onset’ clinical incidents, collectively termed as post-acute sequelae of COVID-19 (PASC) or long COVID. PASC patients experience several debilitating clinical condition(s) with >200 different and overlapping symptoms that may last for weeks to months. Chronic PASC is a cumulative outcome of at least 10 different HMRD-related pathophysiological mechanisms involving both virus-derived virulence factors and a multitude of innate host responses. Based on HMRD and virus-free clinical impairments of different human organs/systems, PASC patients can be categorized into 4 different clusters or sub-phenotypes: sub-phenotype-1 (33.8%) with cardiac and renal manifestations; sub-phenotype-2 (32.8%) with respiratory, sleep and anxiety disorders; sub-phenotype-3 (23.4%) with skeleto-muscular and nervous disorders; and sub-phenotype-4 (10.1%) with digestive and pulmonary dysfunctions. This narrative review elucidates the effects of viral hijack on host cellular machinery during SARS-CoV-2 infection, ensuing detrimental effect(s) of virus-induced HMRD on human metabolism, consequential symptomatic clinical implications, and damage to multiple organ ","PeriodicalId":19367,"journal":{"name":"NPJ Science of Food","volume":" ","pages":"1-48"},"PeriodicalIF":6.4,"publicationDate":"2024-03-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.nature.com/articles/s41538-024-00261-2.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140329963","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}

{"title":"Untargeted metabolomics-based network pharmacology reveals fermented brown rice towards anti-obesity efficacy","authors":"Kaliyan Barathikannan, Ramachandran Chelliah, Annadurai Vinothkanna, Ragothaman Prathiviraj, Akanksha Tyagi, Selvakumar Vijayalakshmi, Min-Jin Lim, Ai-Qun Jia, Deog- Hwan Oh","doi":"10.1038/s41538-024-00258-x","DOIUrl":"10.1038/s41538-024-00258-x","url":null,"abstract":"There is a substantial rise in the global incidence of obesity. Brown rice contains metabolic substances that can help minimize the prevalence of obesity. This study evaluated nine brown rice varieties using probiotic fermentation using Pediococcus acidilacti MNL5 to enhance bioactive metabolites and their efficacy. Among the nine varieties, FBR-1741 had the highest pancreatic lipase inhibitory efficacy (87.6 ± 1.51%), DPPH assay (358.5 ± 2.80 mg Trolox equiv./100 g, DW), and ABTS assay (362.5 ± 2.32 mg Trolox equiv./100 g, DW). Compared to other fermented brown rice and FBR-1741 varieties, UHPLC-Q-TOF-MS/MS demonstrated significant untargeted metabolite alterations. The 17 most abundant polyphenolic metabolites in the FBR-1741 variety and 132 putative targets were assessed for obesity-related target proteins, and protein interaction networks were constructed using the Cystoscope software. Network pharmacology analysis validated FBR-1741 with active metabolites in the C. elegans obesity-induced model. Administration of FBR-1741 with ferulic acid improved lifespan decreased triglycerides, and suppressed the expression of fat-related genes. The enhanced anti-obesity properties of FBR-1741 suggest its implementation in obesity-functional food.","PeriodicalId":19367,"journal":{"name":"NPJ Science of Food","volume":" ","pages":"1-12"},"PeriodicalIF":6.4,"publicationDate":"2024-03-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.nature.com/articles/s41538-024-00258-x.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140329964","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}

{"title":"Prebiotic inulin ameliorates SARS-CoV-2 infection in hamsters by modulating the gut microbiome","authors":"Isaiah Song, Jiayue Yang, Misa Saito, Tenagy Hartanto, Yasunori Nakayama, Takeshi Ichinohe, Shinji Fukuda","doi":"10.1038/s41538-024-00248-z","DOIUrl":"10.1038/s41538-024-00248-z","url":null,"abstract":"Current treatment options for COVID-19 are limited, with many antivirals and immunomodulators restricted to the most severe cases and preventative care limited to vaccination. As the SARS-CoV-2 virus and its increasing variants threaten to become a permanent fixture of our lives, this new reality necessitates the development of cost-effective and accessible treatment options for COVID-19. Studies have shown that there are correlations between the gut microbiome and severity of COVID-19, especially with regards to production of physiologically beneficial short-chain fatty acids (SCFAs) by gut microbes. In this study, we used a Syrian hamster model to study how dietary consumption of the prebiotic inulin affected morbidity and mortality resulting from SARS-CoV-2 infection. After two weeks of observation, we discovered that inulin supplementation attenuated morbid weight loss and increased survival rate in hamster subjects. An analysis of microbiome community structure showed significant alterations in 15 genera. Notably, there were also small increases in fecal DCA and a significant increase in serum DCA, perhaps highlighting a role for this secondary bile acid in conferring protection against SARS-CoV-2. In light of these results, inulin and other prebiotics are promising targets for future investigation as preventative treatment options for COVID-19.","PeriodicalId":19367,"journal":{"name":"NPJ Science of Food","volume":" ","pages":"1-9"},"PeriodicalIF":6.4,"publicationDate":"2024-03-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.nature.com/articles/s41538-024-00248-z.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140123819","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}

{"title":"Quantifying the potential renal acid load of edible mushrooms","authors":"Maximilian Andreas Storz","doi":"10.1038/s41538-024-00259-w","DOIUrl":"10.1038/s41538-024-00259-w","url":null,"abstract":"The capability of any food to alter net endogenous acid or base production can be estimated using the potential renal acid load (PRAL) estimation method. The PRAL of edible mushrooms has been rarely examined; thus a quantification study of n = 37 edible mushroom species was performed. Results revealed a heterogeneous picture: although the most commonly consumed mushrooms (e.g., Agaricus bisporus, Lentinula edodes, and Pleurotus ostreatus (white)) have alkalizing properties, several acidifying species (Volvariella volvacea, Pleurotus flabellatus) were identified, which may be attributable to their high phosphorus content.","PeriodicalId":19367,"journal":{"name":"NPJ Science of Food","volume":" ","pages":"1-5"},"PeriodicalIF":6.4,"publicationDate":"2024-03-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.nature.com/articles/s41538-024-00259-w.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140110850","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}

{"title":"Bio-economic potential of ethno-entomophagy and its therapeutics in India","authors":"Wahengbam Deepanita Devi, Rajkumari Bonysana, Kabrambam Dasanta Singh, Arunkumar Singh Koijam, Pulok Kumar Mukherjee, Yallappa Rajashekar","doi":"10.1038/s41538-024-00260-3","DOIUrl":"10.1038/s41538-024-00260-3","url":null,"abstract":"Insects are the largest group of arthropods with the highest faunal diversity of over a million species. Apart from many other roles in the environment, the aspect of several insects being used for human consumption (entomophagy) and as traditional medicine (entomotherapy) by different communities of the world holds special significance for countering global food crisis. The enormous insect resources contribute a reasonable share in improving the livelihoods of many entomophagy practicing communities. Considering this significance, the present review emphasizes the bio-economic potential of insect resources. An overview of entomophagy practices in India; benefits towards the environment, humans and animals; insect species used in entomophagy along with therapeutic importance, nutritional, physical, chemical, and microbiological hazards; farming and mass production technologies; legal status and socio-economic implications in Indian scenario have been presented. Traditionally tested and accepted therapeutic use of edible insects have been reported to cure various disease conditions and calls for scientific exploration and validation to rediscover promising medical products of modern medicine. Edible insects as an alternative food need to be popularized in India with a new policy or regulation to harvest and sell insect-derived food products with proper safe consumption demonstrations. Considering the facts that insects reproduce in large numbers at a faster rate, require less land, water and other resources for farming, and economically and ecologically sustainable harvesting can be done in a short time, insect farming can offer revenue and rural job opportunities in developing countries, especially in India. Therefore, the traditional use of insects as food and medicine has tremendous potential to enhance the economy and living standards.","PeriodicalId":19367,"journal":{"name":"NPJ Science of Food","volume":" ","pages":"1-11"},"PeriodicalIF":6.4,"publicationDate":"2024-03-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.nature.com/articles/s41538-024-00260-3.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140068614","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}

{"title":"Tracing the origin of Argentine Malbec wines by sensometrics","authors":"Roy Urvieta, Hildegarde Heymann, Annegret Cantu, Aníbal Catania, Fernando Buscema, Rubén Bottini, Ariel Fontana","doi":"10.1038/s41538-024-00252-3","DOIUrl":"10.1038/s41538-024-00252-3","url":null,"abstract":"The study of terroir, increasingly popular in scientific circles, remains a challenging field, particularly in terms of sensory analysis. This paper summarizes our own contribution to the field—an approach for tracing the typicity of wines by sensometrics, using the Malbec variety as a case study. This large-scale research fingerprinted 81 wines from 29 parcels from highly contrasting environments (varying climate, elevation, and soils), produced under standardized conditions in three consecutive vintages. Wines were evaluated through descriptive sensory analysis (DA) by a trained panel, and sensory descriptors were associated with different size geographic scales (zones, departments, and Geographic Indications (GIs)). The application of different sensometric tools allowed us to describe the typicity of wines and discriminate each region, proposing a novel methodology for the comprehensive evaluation of terroir from a sensory viewpoint. The vintage effect was very strong at the departmental and GI level, with aroma, taste and mouthfeel descriptors varying annually. However, certain origin descriptors remained consistent, providing insight into the typicity of Malbec. Considering the extension of the experimental study performed, this methodology provides a proof of concept for understanding both terroir and vintage effects from a sensorial perspective, offering wine producers and consumers a clear message backed by scientific evidence.","PeriodicalId":19367,"journal":{"name":"NPJ Science of Food","volume":" ","pages":"1-11"},"PeriodicalIF":6.4,"publicationDate":"2024-02-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.nature.com/articles/s41538-024-00252-3.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139913130","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}

{"title":"Stretchable zein-coated alginate fiber for aligning muscle cells to artificially produce cultivated meat","authors":"Dayi Jeong, Goo Jang, Woo Kyung Jung, Yong Ho Park, Hojae Bae","doi":"10.1038/s41538-024-00257-y","DOIUrl":"10.1038/s41538-024-00257-y","url":null,"abstract":"Numerous studies have explored the cultivation of muscle cells using non-animal materials for cultivated meat production. Achieving muscle cell proliferation and alignment using 3D scaffolds made from plant-based materials remains challenging. This study introduces a technique to culture and align muscle cells using only plant-based materials, avoiding toxic chemical modifications. Zein-alginate fibers (ZA fibers) were fabricated by coating zein protein onto alginate fibers (A fibers). Zein’s excellent cell compatibility and biodegradability enable high cell adhesion and proliferation rates, and the good ductility of the ZA fibers enable a high strain rate (>75%). We demonstrate mature and aligned myotube formation in ZA fibers, providing a simple way to align muscle cells using plant-based materials. Additionally, cultivated meat was constructed by assembling muscle, fat, and vessel fibers. This method holds promise for the future mass production of cultivated meat.","PeriodicalId":19367,"journal":{"name":"NPJ Science of Food","volume":" ","pages":"1-12"},"PeriodicalIF":6.4,"publicationDate":"2024-02-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.nature.com/articles/s41538-024-00257-y.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139901725","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}

{"title":"Author Correction: Emerging challenges and opportunities in innovating food science technology and engineering education","authors":"I. S. Saguy, C. L. M. Silva, E. Cohen","doi":"10.1038/s41538-024-00256-z","DOIUrl":"10.1038/s41538-024-00256-z","url":null,"abstract":"","PeriodicalId":19367,"journal":{"name":"NPJ Science of Food","volume":" ","pages":"1-1"},"PeriodicalIF":6.4,"publicationDate":"2024-02-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.nature.com/articles/s41538-024-00256-z.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139730141","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}

{"title":"TrkB phosphorylation in serum extracellular vesicles correlates with cognitive function enhanced by ergothioneine in humans","authors":"Takahiro Ishimoto, Reiya Yamashita, Ruri Matsumoto, Satoshi Matsumoto, Yusuke Matsuo, Shunsuke Nakao, Yusuke Masuo, Makoto Suzuki, Yukio Kato","doi":"10.1038/s41538-024-00250-5","DOIUrl":"10.1038/s41538-024-00250-5","url":null,"abstract":"Oral administration of the food-derived antioxidant amino acid ergothioneine (ERGO) results in its efficient distribution in the brain and enhances cognitive function. However, effect of ERGO deficiency on cognitive impairment and the underlying mechanisms remain unknown. We revealed that cognitive function and hippocampal neurogenesis were lower in mice fed an ERGO-free diet than in those fed the control diet. Furthermore, ERGO supplementation to achieve the control diet ERGO levels reversed these effects and restored ERGO concentrations in the plasma and hippocampus. The ERGO-induced recovery of cognitive function and hippocampal neurogenesis was blocked by inhibiting the neurotrophic factor receptor tropomyosin receptor kinase B (TrkB), with a concomitant reduction in hippocampal phosphorylated TrkB, suggesting the involvement of TrkB in these events in mice. Phosphorylated TrkB was also detected in extracellular vesicles (EVs) derived from serum of volunteers who had been orally administered placebo or ERGO-containing tablets. Importantly, the ratio of serum EV-derived phosphorylated TrkB was significantly higher in the ERGO-treated group than in the placebo-treated group and was positively correlated with both serum ERGO concentrations and several cognitive domain scores from Cognitrax. Altogether, TrkB phosphorylation is involved in ERGO-induced cognitive enhancement in mice, and TrkB phosphorylation levels in serum EVs may quantitatively represent ERGO-induced cognitive enhancement in humans.","PeriodicalId":19367,"journal":{"name":"NPJ Science of Food","volume":" ","pages":"1-13"},"PeriodicalIF":6.4,"publicationDate":"2024-02-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.nature.com/articles/s41538-024-00250-5.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139695539","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}

{"title":"Unacceptable use of substandard metrics in policy decisions which mandate large reductions in animal-source foods","authors":"Alice V. Stanton","doi":"10.1038/s41538-024-00249-y","DOIUrl":"10.1038/s41538-024-00249-y","url":null,"abstract":"Many recent very influential reports, including those from the Global Burden of Disease (GBD) Risk Factor Collaborators, the EAT-Lancet Commission on Food, Planet, Health, and the Lancet Countdown on Health and Climate Change, have recommended dramatic reductions or total exclusion of animal-source foods, particularly ruminant products (red meat and dairy), from the human diet. They strongly suggest that these dietary shifts will not only benefit planetary health but also human health. However, as detailed in this perspective, there are grounds for considerable concern in regard to the quality and transparency of the input data, the validity of the assumptions, and the appropriateness of the statistical modelling, used in the calculation of the global health estimates, which underpin the claimed human health benefits. The lessor bioavailability of protein and key micronutrients from plant-source foods versus animal-source foods was not adequately recognised nor addressed in any of these reports. Furthermore, assessments of bias and certainty were either limited or absent. Despite many of these errors and limitations being publically acknowledged by the GBD and the EAT-Lancet authors, no corrections have been applied to the published papers. As a consequence, these reports continue to erroneously influence food policy decisions and international dietary guidelines, such as the World Wildlife Fund’s Livewell Diet, and the Nordic Nutrition Recommendations 2023.","PeriodicalId":19367,"journal":{"name":"NPJ Science of Food","volume":" ","pages":"1-8"},"PeriodicalIF":6.4,"publicationDate":"2024-02-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.nature.com/articles/s41538-024-00249-y.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139683031","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}