NPJ Science of Food最新文献_第9页

Research framework for food security and sustainability. 粮食安全和可持续性研究框架。

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. 鱼油负载鲢鱼鳞片明胶稳定乳剂与维生素姜黄素的交付。

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. 乳源性细胞外囊泡与肠道健康。

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. 通过分子相互作用分析揭示了ENaC味觉受体对蘑菇咸肽的感知机制。

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

Comparative phytochemical and pharmacological analysis of two cultivars of Annona squamosa L. cultivated in Egypt. 埃及栽培的两个番荔枝品种的植物化学和药理比较分析。

IF 6.3 1区农林科学

NPJ Science of Food Pub Date : 2025-01-15 DOI: 10.1038/s41538-024-00368-6

Safaa Yassin, Samah M Elsohafy, Amr El-Hawiet, Maged S Abdel-Kader, Doaa A Ghareeb, Fikria A Darwish, Masouda E Amer

{"title":"Comparative phytochemical and pharmacological analysis of two cultivars of Annona squamosa L. cultivated in Egypt.","authors":"Safaa Yassin, Samah M Elsohafy, Amr El-Hawiet, Maged S Abdel-Kader, Doaa A Ghareeb, Fikria A Darwish, Masouda E Amer","doi":"10.1038/s41538-024-00368-6","DOIUrl":"10.1038/s41538-024-00368-6","url":null,"abstract":"This study compared two Annona squamosa L. cultivars, Abdelrazik (Annona A.) and Balady (Annona B.), in terms of their chemical profile, in vitro cytotoxicity against HCT-116 and A549 cell lines, and total acetogenin. In addition, the two cultivars pulp were compared regarding carbohydrates and magnesium ions content and immunomodulating activity. The two cultivars were also differentiated genetically by DNA barcoding using the universal primer matK and the specific primer Annona squamosa matK. The results showed that Annona A. seeds had higher acetogenin content and exhibited more potent cytotoxic activity against the two cell lines. In contrast, Annona B. pulp had higher carbohydrate content and lower magnesium ions content. The splenic lymphocyte proliferation assay revealed that Annona A. pulp extract was slightly more active as an immunostimulant. The specific primer used for DNA barcoding was more effective for species identification, while the universal primer was better for cultivar differentiation. Overall, our findings indicate the potential for using active compounds of Annona squamosa L. cultivars to develop new therapeutic agents for cancer therapy and immune enhancement.","PeriodicalId":19367,"journal":{"name":"NPJ Science of Food","volume":"9 1","pages":"8"},"PeriodicalIF":6.3,"publicationDate":"2025-01-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11735784/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143009041","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

Effect of fermentation duration on microstructure and quality of acha flour and its cookies acceptability. 发酵时间对阿查粉微观结构、品质及饼干接受度的影响。

IF 6.3 1区农林科学

NPJ Science of Food Pub Date : 2025-01-15 DOI: 10.1038/s41538-024-00353-z

Sunday Samuel Sobowale, Benjamin Oluwole Omotoso, Joy Ikedichi Agbawodike

{"title":"Effect of fermentation duration on microstructure and quality of acha flour and its cookies acceptability.","authors":"Sunday Samuel Sobowale, Benjamin Oluwole Omotoso, Joy Ikedichi Agbawodike","doi":"10.1038/s41538-024-00353-z","DOIUrl":"10.1038/s41538-024-00353-z","url":null,"abstract":"This study investigated the effect of fermentation durations (24,48 and 72 h) on the microstructure and nutritional quality of acha flour and resultant cookies. Results showed that there were significant differences (p < 0.05) in the functional and pasting properties of the flour and cookies samples. As increase in fermentation duration resulted increases in oil absorption capacity and dispersibility of the samples. The protein content of the fermented samples showed slight increase from 8.83 to 9.33%. There was significant difference (p < 0.05) in the all the minerals element. The Fourier transform infrared (FTIR) spectra increased the band intensities (3860-3650 cm-1). XRD patterns revealed slightly higher crystallinity, with A-type for flour and V-type for cookies. SEM revealed a shift from irregular compact grains to a regular, loose structure. Sensory tests affirmed that fermented acha flour holds promise for various food applications, including complementary foods, and gel formulations with reduced syneresis.","PeriodicalId":19367,"journal":{"name":"NPJ Science of Food","volume":"9 1","pages":"7"},"PeriodicalIF":6.3,"publicationDate":"2025-01-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11733212/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142984281","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

IF 6.3 1区农林科学

NPJ Science of Food Pub Date : 2025-01-13 DOI: 10.1038/s41538-025-00371-5

Yu Zhang, Xi Chen, Oushan Tang, Keyun Cheng, Lijun Ge, Weibo Lu, Jing Zheng, Yeshun Wu, Si-Wei Wang, Xi-Xi Zeng, Jing Xue, Yiwei Cui, Liting Ji, Qing Shen

{"title":"Exploring similarities and differences in anti-atherosclerotic potential bioactives among Dendrobium species by UPLC-Q-Exactive Orbitrap MS.","authors":"Yu Zhang, Xi Chen, Oushan Tang, Keyun Cheng, Lijun Ge, Weibo Lu, Jing Zheng, Yeshun Wu, Si-Wei Wang, Xi-Xi Zeng, Jing Xue, Yiwei Cui, Liting Ji, Qing Shen","doi":"10.1038/s41538-025-00371-5","DOIUrl":"10.1038/s41538-025-00371-5","url":null,"abstract":"Atherosclerosis is a primary cause of cardiovascular disease, straining healthcare systems. Dendrobium officinale, a widely used food-medicine homology, has demonstrated anti-atherosclerotic (anti-AS) properties, with other species listed in pharmacopoeias exhibiting similar effects. However, their efficacy varies, and the impact of interspecies variations on compounds and mechanisms in Dendrobium's anti-AS effects remains unclear. This study aimed to explore the anti-AS compounds and mechanisms across various Dendrobium species. The chemical composition of D. fimbriatum, D. officinale, D. devonianum, D. gratiosissimum, and D. catenatum was analyzed using UPLC-Q-Exactive Orbitrap MS. Network pharmacology predicted the pharmacological basis and molecular mechanisms. Molecular docking experiments assessed the binding affinity of the identified compounds with target proteins. A total of 12 different and 65 common components were identified. Key therapeutic targets included SRC, STAT3, and PIK3CA, along with relevant signaling pathways linked to AS prevention. The study provides insights into interspecies differences in Dendrobium's anti-AS properties.","PeriodicalId":19367,"journal":{"name":"NPJ Science of Food","volume":"9 1","pages":"6"},"PeriodicalIF":6.3,"publicationDate":"2025-01-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11730587/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142979497","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

Limosilactobacillus reuteri fermented brown rice alleviates anxiety improves cognition and modulates gut microbiota in stressed mice. 罗伊氏乳酸杆菌发酵糙米缓解应激小鼠的焦虑，改善认知和调节肠道微生物群。

IF 6.3 1区农林科学

NPJ Science of Food Pub Date : 2025-01-11 DOI: 10.1038/s41538-025-00369-z

Akanksha Tyagi, Yu-Yeong Choi, Lingyue Shan, Annadurai Vinothkanna, Eun-Seok Lee, Ramachandran Chelliah, Kaliyan Barathikannan, Sivakumar Thasma Raman, Se Jin Park, Ai-Qun Jia, Geun Pyo Choi, Deog Hwan Oh

{"title":"Limosilactobacillus reuteri fermented brown rice alleviates anxiety improves cognition and modulates gut microbiota in stressed mice.","authors":"Akanksha Tyagi, Yu-Yeong Choi, Lingyue Shan, Annadurai Vinothkanna, Eun-Seok Lee, Ramachandran Chelliah, Kaliyan Barathikannan, Sivakumar Thasma Raman, Se Jin Park, Ai-Qun Jia, Geun Pyo Choi, Deog Hwan Oh","doi":"10.1038/s41538-025-00369-z","DOIUrl":"10.1038/s41538-025-00369-z","url":null,"abstract":"Chronic stress disrupts gut microbiota homeostasis, contributing to anxiety and depression. This study explored the effects of Limosilactobacillus reuteri fermented brown rice (FBR) on anxiety using an ICR mouse chronic mild stress (CMS) model. Anxiety was assessed through body weight, corticosterone levels, neurotransmitter profiles, and behavioral tests. A four-week FBR regimen reduced corticosterone, restored neurotransmitters like gamma-aminobutyric acid (GABA) and serotonin, and improved anxiety-related behaviors. Metagenomic (16S rRNA) and metabolomic analyses revealed enhanced amino acid metabolism, energy metabolism, and short-chain fatty acid (SCFA) production in FBR-treated mice. FBR-enriched beneficial gut bacteria, aligning the microbiota profile with that of non-stressed mice. FBR also modulated GABA receptor-related gene expression, promoting relaxation. Network pharmacology identified quercetin, GABA, glutamic acid, phenylalanine, and ferulic acid as bioactive compounds with neuroprotective potential. These findings highlight FBR's potential as a gut-brain axis-targeted therapeutic for anxiety and stress-related disorders.","PeriodicalId":19367,"journal":{"name":"NPJ Science of Food","volume":"9 1","pages":"5"},"PeriodicalIF":6.3,"publicationDate":"2025-01-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11724862/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142971673","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 anti-melanoma roles and mechanisms of tricholoma isoflavone derivative CA028. 口蘑异黄酮衍生物CA028抗黑色素瘤作用及机制研究。

IF 6.3 1区农林科学

NPJ Science of Food Pub Date : 2025-01-09 DOI: 10.1038/s41538-025-00370-6

Cheng Liang, Jianfu Jiang, Jinkai Li, Xiao Lin, Wenjun Huang, Keng Po Lai, Jian Chen

{"title":"The anti-melanoma roles and mechanisms of tricholoma isoflavone derivative CA028.","authors":"Cheng Liang, Jianfu Jiang, Jinkai Li, Xiao Lin, Wenjun Huang, Keng Po Lai, Jian Chen","doi":"10.1038/s41538-025-00370-6","DOIUrl":"10.1038/s41538-025-00370-6","url":null,"abstract":"As a form of skin cancer, melanoma's incidence rate is continuing to rise globally. Therefore, there is an urgent need to find new agents to improve survival in melanoma patients. Isoflavones, a class of phytoestrogens, are primarily found in soy and other legumes. Cumulating evidence demonstrates that isoflavones exhibits significant anti-tumor properties and is beneficial for the prevention and treatment of melanoma. In the present study, we aim to investigate the anti-melanoma role of tricholoma isoflavone derivative CA028. By using in vitro melanoma cell line models, A375 and A2058 and in vivo xenograft mouse model, our results indicate that melanoma proliferation, migration, and invasion are attenuated following CA028 treatment. In addition, the treatment of CA028 induced cell apoptosis of melanoma. Finally, we addressed the mechanism of CA028 against melanoma by comparative transcriptomic analysis. The results of gene ontology highlighted the involvement of CA028's targets in the cell proliferation, cell apoptosis, and migration ability of melanoma cells. Furthermore, Ingenuity Pathway Analysis constructed the network involved in the apoptotic roles of CA028 through targeting p53 signaling and death receptor signaling. For the first time, our data suggested the possible use of modified isoflavone for therapeutic applications against melanoma.","PeriodicalId":19367,"journal":{"name":"NPJ Science of Food","volume":"9 1","pages":"4"},"PeriodicalIF":6.3,"publicationDate":"2025-01-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11718060/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142952377","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

Structure characterization of Grifola frondosa polysaccharide and its effect on insulin resistance in HFD-fed mice. 灰树花多糖的结构表征及其对hfd小鼠胰岛素抵抗的影响。

IF 6.3 1区农林科学

NPJ Science of Food Pub Date : 2025-01-08 DOI: 10.1038/s41538-024-00359-7

Yin-Yi Ding, Jinchi Lan, Yuxin Wang, Yuxiang Pan, Tianyuan Song, Shizhu Liu, Zhenyu Gu, Yujun Ge

{"title":"Structure characterization of Grifola frondosa polysaccharide and its effect on insulin resistance in HFD-fed mice.","authors":"Yin-Yi Ding, Jinchi Lan, Yuxin Wang, Yuxiang Pan, Tianyuan Song, Shizhu Liu, Zhenyu Gu, Yujun Ge","doi":"10.1038/s41538-024-00359-7","DOIUrl":"https://doi.org/10.1038/s41538-024-00359-7","url":null,"abstract":"Polysaccharide extracted from Grifola frondosa (GFP) was selected in this study. After preliminary separation, four factions were collected, named GFP-F1, GFP-F2, GFP-F3 and GFP-F4. GPF-F2 was further separated into two fractions, namely GFP-N1 and GFP-N2. The molecular weight of GFP-N1 and GFP-N2 was 3.323×103 kDa and 10.8 kDa, respectively. GFP-N1 was composed of glucose and galactose and 1 → 3, 1 → 4, and 1 → 6 glycosidic bonds. GFP-N2 was composed of glucose, galactose and mannose and 1 → 2, 1 → 3, 1 → 4, and 1 → 6 glycosidic bonds. GFP could significantly relieve the insulin resistance induced by HFD. GFP significantly alleviated gut microbiota disturbance caused by HFD and increased the production of short-chain fatty acids, and further reduced the expression of LPS/TLR4 inflammatory pathway. GFP significantly reduced the oxidative stress induced by HFD, increased the expression of the Nrf2/ARE signaling pathway. These results indicated that GFP could be developed as a potential ingredient for the management of insulin resistance.","PeriodicalId":19367,"journal":{"name":"NPJ Science of Food","volume":"9 1","pages":"3"},"PeriodicalIF":6.3,"publicationDate":"2025-01-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11707143/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142952376","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