Journal of Food Science最新文献

{"title":"The Amelioration of Methionine Restriction on the Celiac Toxic Effects of p31–43 Gliadin Peptide Is Disrupted by S-Adenosyl-Methionine","authors":"Tian Yu,&nbsp;Jinyan Gao,&nbsp;Juanli Yuan,&nbsp;Ping Tong,&nbsp;Hongge Yu,&nbsp;Zicheng Yin,&nbsp;Youdou Cheng,&nbsp;Xintong Yang,&nbsp;Chengxiao Yu,&nbsp;Yong Wu,&nbsp;Hongbing Chen","doi":"10.1111/1750-3841.70234","DOIUrl":"https://doi.org/10.1111/1750-3841.70234","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> ABSTRACT</h3>\u0000 \u0000 <p>Methionine restriction (MR) has been found to alleviate the progression of diseases such as cognitive disorders and cancer, but it is not clear whether regulating methionine availability can have a beneficial effect on wheat gluten-induced celiac disease. We aimed to excavate the effects of MR on the celiac toxic effects of p31–43 gliadin peptide. In this study, we systematically investigated the effects of MR on p31–43 gliadin peptide-induced oxidative damage, the elevation of tissue transglutaminase enzyme activity, the overexpression of inflammatory factors, the increase of permeability, and T-lymphocyte dysfunction by utilizing Caco-2 epithelial cells and lymphocytes derived from mouse mesenteric lymph nodes to elucidate the effectiveness of MR. Moreover, the potential mechanism of MR on innate and adaptive immune regulation was explored with the help of <i>S</i>-adenosyl-methionine (SAM), a critical metabolic intermediate in methionine cycle. We discovered that MR effectively suppressed the celiac toxic effects of p31–43 gliadin peptide. Furthermore, we illustrated the controlling role of SAM in MR to regulate the toxic effects of gliadin in terms of both gliadin-induced innate and adaptive immune responses and found that SAM could directly affect the effectiveness of MR. This study might offer novel insights for the utilization of MR in celiac disease (such as MR interventions or gluten-free diets with specific methionine content) as well as the roles of SAM in MR.</p>\u0000 </section>\u0000 </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 4","pages":""},"PeriodicalIF":3.2,"publicationDate":"2025-04-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143875589","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Predominant factors in milling and wheat variety influencing particle size and quality of whole wheat flour","authors":"Hyeonsu Han,&nbsp;Eunji Lee,&nbsp;Meera Kweon","doi":"10.1111/1750-3841.70191","DOIUrl":"https://doi.org/10.1111/1750-3841.70191","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 \u0000 <p>This study investigated the effects of mill type, milling conditions, and wheat variety on the mean particle size, particle size distribution, and quality characteristics of whole wheat flour (WWFs). Three wheat varieties (Goso [GS], Hojoong [HJ], and Joongmo [JM]), representing varying protein contents, were milled using two types of mills: an ultra-centrifugal mill (UM) and a cutting mill (CM). The milling conditions were adjusted based on the sieve openings (0.5 and 1.0 mm) and rotor speeds (UM: 6000 and 14,000 rpm; CM: 2000 and 4000 rpm). The mean particle size and particle size distribution of the WWFs were significantly influenced by the mill type, milling conditions, and their interactions. UM and CM produced distinct particle size distributions, with CM yielding a broader range and a more pronounced bimodal distribution. Furthermore, the type of mill and milling conditions, along with their interactions, affected the damaged starch content, water and sodium carbonate solvent retention capacity, pasting properties, and antioxidant activity of the WWFs. The wheat variety influenced parameters such as moisture, ash, damaged starch content, sodium dodecyl sulfate sedimentation volume, rapid viscoanalyzer (RVA) pasting properties, total phenolic content, and antioxidant activity. Notably, selecting an appropriate mill type and milling conditions is critical for producing WWFs with high gluten strength from high-protein wheat varieties.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Practical Application</h3>\u0000 \u0000 <p>Controlling particle size through milling optimization is essential for producing high-quality whole wheat flour, particularly from wheat varieties with high protein content.</p>\u0000 </section>\u0000 </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 4","pages":""},"PeriodicalIF":3.2,"publicationDate":"2025-04-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1750-3841.70191","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143875590","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"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":"Predominant factors in milling and wheat variety influencing particle size and quality of whole wheat flour","authors":"Hyeonsu Han,&nbsp;Eunji Lee,&nbsp;Meera Kweon","doi":"10.1111/1750-3841.70191","DOIUrl":"https://doi.org/10.1111/1750-3841.70191","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 \u0000 <p>This study investigated the effects of mill type, milling conditions, and wheat variety on the mean particle size, particle size distribution, and quality characteristics of whole wheat flour (WWFs). Three wheat varieties (Goso [GS], Hojoong [HJ], and Joongmo [JM]), representing varying protein contents, were milled using two types of mills: an ultra-centrifugal mill (UM) and a cutting mill (CM). The milling conditions were adjusted based on the sieve openings (0.5 and 1.0 mm) and rotor speeds (UM: 6000 and 14,000 rpm; CM: 2000 and 4000 rpm). The mean particle size and particle size distribution of the WWFs were significantly influenced by the mill type, milling conditions, and their interactions. UM and CM produced distinct particle size distributions, with CM yielding a broader range and a more pronounced bimodal distribution. Furthermore, the type of mill and milling conditions, along with their interactions, affected the damaged starch content, water and sodium carbonate solvent retention capacity, pasting properties, and antioxidant activity of the WWFs. The wheat variety influenced parameters such as moisture, ash, damaged starch content, sodium dodecyl sulfate sedimentation volume, rapid viscoanalyzer (RVA) pasting properties, total phenolic content, and antioxidant activity. Notably, selecting an appropriate mill type and milling conditions is critical for producing WWFs with high gluten strength from high-protein wheat varieties.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Practical Application</h3>\u0000 \u0000 <p>Controlling particle size through milling optimization is essential for producing high-quality whole wheat flour, particularly from wheat varieties with high protein content.</p>\u0000 </section>\u0000 </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 4","pages":""},"PeriodicalIF":3.2,"publicationDate":"2025-04-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1750-3841.70191","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143875526","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"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":"Insights Into the Role of Leuconostoc Mesenteroides SB1075 Fermentation in Enhancing the Shelf-Life of Soy Yogurt","authors":"Sushmita Das,&nbsp;Maloyjo Joyraj Bhattacharjee,&nbsp;Ashis K. Mukherjee,&nbsp;Mojibur Rohman Khan","doi":"10.1111/1750-3841.70220","DOIUrl":"https://doi.org/10.1111/1750-3841.70220","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> ABSTRACT</h3>\u0000 \u0000 <p>Fermented foods with extended shelf life, free from synthetic preservatives, offer significant commercial and health advantages. With increasing consumer demand for plant-based alternatives, soy yogurt has gained substantial market interest. However, improving its shelf-life at ambient temperature without compromising quality remains challenging. This study investigates the application of <i>Leuconostoc mesenteroides</i> SB1075, a promising probiotic strain isolated from yellow-cultivar soybean seeds of Manipur (India), as a biopreservative starter culture for soy yogurt fermentation. Unlike conventional dairy-origin lactic acid bacteria, <i>L. mesenteroides</i> SB1075 demonstrated superior adaptability to soy fermentation. The resulting soy yogurt exhibited an impressive shelf-life of 40 days at room temperature (25°C), significantly outperforming the control (spontaneous fermentation without starter, &lt;5 days) while maintaining its organoleptic and nutritional qualities. Sensory evaluation with a hedonic scale of 10 indicated that flavor, aroma, and taste consistently received a score &gt;6, while color, firmness, consistency, syneresis, and overall acceptance were rated &gt;7. Microscopic analysis, including atomic force and scanning electron microscopy, revealed that the flocculation behavior of <i>L</i>. <i>mesenteroides</i> SB1075 effectively inhibited spoilage microbes, thereby extending product stability. Genomic analysis highlighted its heterofermentative and biopreservative potential, while time-course metabolomics identified bioactive compounds, such as monobactam, organic acids, and neomycin, from the 5th day of storage.</p>\u0000 \u0000 <p>This study provides key insights into biopreservation strategies for plant-based fermented foods, offering a valuable alternative to chemical preservatives. The findings support the commercial development of naturally preserved soy yogurt, enhancing the sustainability and market expansion of plant-based dairy alternatives.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Practical Application</h3>\u0000 \u0000 <p>Our research addresses a critical need in the food industry: prolonging the shelf life of soy yogurt without relying on preservatives, which is achieved using a plant-derived probiotic bacterium <i>L. mesenteroides</i> SB1075. The findings outlined in this manuscript propose an innovative and sustainable approach to improving the quality and shelf life of soy yogurt, meeting the increasing demand for vegan, healthier, and preservative-free food choices.</p>\u0000 </section>\u0000 </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 4","pages":""},"PeriodicalIF":3.2,"publicationDate":"2025-04-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143875493","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Anti-Inflammatory Effects of Lactiplantibacillus plantarum NCHU–FC1 Strain Co-Fermented Cucumbers in Association with Increased Polyphenols and Exopolysaccharides","authors":"Hsuan-Min Wang,&nbsp;Shwu-Jene Tsai,&nbsp;Jin-Yuarn Lin","doi":"10.1111/1750-3841.70231","DOIUrl":"https://doi.org/10.1111/1750-3841.70231","url":null,"abstract":"<div>\u0000 \u0000 <p>Long-term and excess chronic inflammation is related to most chronic degenerative disorders in the body; however, particular lactic acid bacteria (LAB) fermented foods with anti-inflammatory potential may reduce the risk of these chronic diseases. To develop anti-inflammatory LAB co-fermented cucumbers, a <i>Lactiplantibacillus</i> (<i>Lpb</i>.) <i>plantarum</i> NCHU–FC1 strain was isolated for preparing 5-day <i>Lpb. plantarum</i> NCHU–FC1 strain co-fermented cucumbers and 5-day spontaneously fermented cucumbers were selected to compare their immunomodulatory functions. Water extracts, ethanol extracts, and exopolysaccharides (EPS) from the fermented samples were isolated to treat RAW 264.7 macrophages without or with lipopolysaccharide (LPS) to evaluate their anti-inflammatory potential. Proinflammatory cytokines (interleukin [IL]-1β, IL-6, and tumor necrosis factor [TNF]-α) and anti-inflammatory cytokine (IL-10) produced by treated RAW 264.7 macrophages were determined. The relationships between functional ingredients in ethanol extracts and anti-inflammatory effects were analyzed. The results showed that water and ethanol extracts in both spontaneously and <i>Lpb. plantarum</i> NCHU–FC1 strain co-fermented cucumbers decreased pro-/anti-inflammatory cytokines secretion ratios by LPS-stimulated RAW 264.7 macrophages, exhibiting their anti-inflammatory potential. However, EPS from <i>Lpb. plantarum</i> NCHU–FC1 strain co-fermented cucumbers (LEPS) demonstrated a better anti-inflammatory effect than those from spontaneously fermented cucumbers. Total polyphenol, flavonoid, and saponin contents in the ethanol extracts of spontaneously and <i>Lpb. plantarum</i> NCHU–FC1 strain co-fermented cucumbers were significantly and negatively correlated with IL-6 levels and IL-6/IL-10 secretion ratios by treated corresponding LPS-stimulated RAW 264.7 cells, respectively. Our results suggest that functional ingredients, including polyphenolic components and LEPS, significantly inhibit LPS-stimulated inflammation in macrophages. The novel LAB-fermented cucumbers using <i>Lpb. plantarum</i> NCHU–FC1 strain may have broader implications for developing anti-inflammatory functional foods.</p>\u0000 </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 4","pages":""},"PeriodicalIF":3.2,"publicationDate":"2025-04-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143875430","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Mechanistic Insights Into the Inhibitory Effects of Arabinoxylan and (1,3)(1,4)-β-Glucan on Starch Digestive Enzymes","authors":"Ping Long,&nbsp;Shiqi Zeng,&nbsp;Ruifeng Ying,&nbsp;Meigui Huang","doi":"10.1111/1750-3841.70221","DOIUrl":"https://doi.org/10.1111/1750-3841.70221","url":null,"abstract":"<div>\u0000 \u0000 <p>The intake of dietary fiber can reduce the risk of several major chronic diseases, including colorectal cancer, obesity, type II diabetes, and cardiovascular diseases. Endogenous dietary fibers such as arabinoxylan (AX) and (1,3)(1,4)-β-glucan (BG), which have good palatability, are more suitable for addition to cereal foods. We studied starch digestion in the gelatinized AX/BG–starch complexes. To clarify the synergistic role of AX and BG in the starch digestion process and explore the effect of cell wall polysaccharides on the activity of digestive enzymes, the mechanism of action between cell wall polysaccharides and digestive enzymes was analyzed through fluorescence spectroscopy, UV–visible absorption spectroscopy, and infrared spectroscopy. The results of the interaction between cell wall polysaccharides and digestive enzymes showed that the higher the proportion of AX, the stronger the quenching effect on digestive enzymes and the lower the enzyme activity. During the digestion of the AX/BG–starch complexes, in addition to binding to the active sites of enzymes to reduce enzyme activity, AX and BG played a dominant role as barriers. On one hand, they prevented some water molecules from entering the interior of starch granules to inhibit gelatinization. On the other hand, they effectively reduced the bioaccessibility of digestive enzymes.</p>\u0000 </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 4","pages":""},"PeriodicalIF":3.2,"publicationDate":"2025-04-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143875491","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Impact of Different Drying Techniques on Parkia timoriana Pods: Physicochemical, Nutritional, and Bioactive Insights Through In Vitro and In Silico Approaches","authors":"Nooreen Washmin,&nbsp;Prasanna Sarmah,&nbsp;Parthapratim Konwar,&nbsp;Twinkle Borah,&nbsp;Jadumoni Saikia,&nbsp;Ankana Phukan,&nbsp;Dipanwita Banik","doi":"10.1111/1750-3841.70228","DOIUrl":"https://doi.org/10.1111/1750-3841.70228","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> ABSTRACT</h3>\u0000 \u0000 <p><i>Parkia timoriana</i> (Yongchak) is a nutrient-rich, underutilized tree bean widely consumed in northeast India and used traditionally against various ailments. In this study, the different parts of <i>P. timoriana</i> pods (outer pulp [OP], seeds, and whole pods) were processed through four different drying techniques: sun-, oven-, microwave-, and freeze-drying. Further, the study aimed to evaluate the effect of these drying techniques on the physicochemical and nutritional properties of <i>P. timoriana</i> pods, along with the antioxidant and antidiabetic potential of their extracts. In addition, a computational approach, incorporating molecular docking and molecular dynamics simulation, was conducted on 42 previously reported bioactive compounds of <i>P. timoriana</i> pods against <i>α</i>-amylase as target protein, with acarbose as reference. The findings indicated that the seeds of <i>P. timoriana</i> showed the highest protein (31.73 mg/100 g dry weight [DW]) and fat (21.48 mg/100 g DW) contents, whereas carbohydrate (42.59 mg/100 g DW), crude fiber (22.40 mg/100 g DW), and ash (10.40 mg/100 g DW) contents were highest in OP. Moreover, highest phenolic contents (47.68 mg GAE/g), with stronger 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging (IC₅₀: 19.12 µg/mL) and <i>α</i>-amylase inhibitory (IC₅₀: 319.55 µg/mL) activities, were observed in OP extracts. Among the drying methods, sun- and freeze-drying provided higher yield, better rehydration, physical stability, enhanced antioxidant properties, and <i>α</i>-amylase inhibition. All the dehydration methods showed good retention of all the minerals. Further, molecular docking and MD simulation determined stigmasterol (−9.5 kcal/mol) as the potential inhibitor against <i>α</i>-amylase. This study can be helpful in the future utilization of the pods as food additives and as dietary supplements for managing diabetes.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Practical Application</h3>\u0000 \u0000 <p>This study validated the nutritional, physicochemical, and antidiabetic properties of <i>Parkia timoriana</i> pods through in vitro and <i>in silico</i> approaches. These pods can be helpful in the future utilization in functional food development as nutrient-rich food additives and dietary supplements for managing diabetes. This study also concluded that sun- and freeze-drying techniques proved to be commercially beneficial in increasing the shelf life and preserving the nutritional quality of <i>P. timorina</i> pods.</p>\u0000 </section>\u0000 </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 4","pages":""},"PeriodicalIF":3.2,"publicationDate":"2025-04-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143875514","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"The Amelioration of Methionine Restriction on the Celiac Toxic Effects of p31–43 Gliadin Peptide Is Disrupted by S-Adenosyl-Methionine","authors":"Tian Yu,&nbsp;Jinyan Gao,&nbsp;Juanli Yuan,&nbsp;Ping Tong,&nbsp;Hongge Yu,&nbsp;Zicheng Yin,&nbsp;Youdou Cheng,&nbsp;Xintong Yang,&nbsp;Chengxiao Yu,&nbsp;Yong Wu,&nbsp;Hongbing Chen","doi":"10.1111/1750-3841.70234","DOIUrl":"https://doi.org/10.1111/1750-3841.70234","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> ABSTRACT</h3>\u0000 \u0000 <p>Methionine restriction (MR) has been found to alleviate the progression of diseases such as cognitive disorders and cancer, but it is not clear whether regulating methionine availability can have a beneficial effect on wheat gluten-induced celiac disease. We aimed to excavate the effects of MR on the celiac toxic effects of p31–43 gliadin peptide. In this study, we systematically investigated the effects of MR on p31–43 gliadin peptide-induced oxidative damage, the elevation of tissue transglutaminase enzyme activity, the overexpression of inflammatory factors, the increase of permeability, and T-lymphocyte dysfunction by utilizing Caco-2 epithelial cells and lymphocytes derived from mouse mesenteric lymph nodes to elucidate the effectiveness of MR. Moreover, the potential mechanism of MR on innate and adaptive immune regulation was explored with the help of <i>S</i>-adenosyl-methionine (SAM), a critical metabolic intermediate in methionine cycle. We discovered that MR effectively suppressed the celiac toxic effects of p31–43 gliadin peptide. Furthermore, we illustrated the controlling role of SAM in MR to regulate the toxic effects of gliadin in terms of both gliadin-induced innate and adaptive immune responses and found that SAM could directly affect the effectiveness of MR. This study might offer novel insights for the utilization of MR in celiac disease (such as MR interventions or gluten-free diets with specific methionine content) as well as the roles of SAM in MR.</p>\u0000 </section>\u0000 </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 4","pages":""},"PeriodicalIF":3.2,"publicationDate":"2025-04-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143875515","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"High internal phase Pickering emulsion stabilized by thermally treated quinoa protein isolate: Improved stability and bioaccessibility of curcumin and astaxanthin","authors":"Jiaojiao Chang,&nbsp;Yong Zhao,&nbsp;Jingwen Xu","doi":"10.1111/1750-3841.70192","DOIUrl":"https://doi.org/10.1111/1750-3841.70192","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 \u0000 <p>High internal phase Pickering emulsions (HIPPEs) were stabilized by thermally treated quinoa protein isolate (QPI), including atmospheric pressure boiling (AB), high pressure boiling (HPB), and baking (B), respectively, for the encapsulation of curcumin (CUR) and astaxanthin (AST) to retard its degradation during storage and improve their bioaccessibility. The QPI dispersion was sonicated to generate nanoparticles for the production of HIPPEs. Thermal treatments caused the reduction in the particle size and increased water contact angle compared to the control QPI nanoparticles, and further improving the emulsion properties of QPI. The microstructure results further supported the nature of oil-in-water of HIPPEs stabilized by QPI nanoparticles by showing that the nanoparticles formed a tight interfacial film and closely coated the surface of oil droplets. Thermal treatment reduced the droplet size by approximately 11%, 15%, and 3% for HIPPEs stabilized by AB-QPI, HPB-QPI, and B-QPI, respectively, compared to those of control QPI, which effectively improved the emulsion's viscoelasticity and storage stability. Retention rate and bioaccessibility of CUR and AST in HIPPEs were improved compared to the encapsulation by corn oil, showing HPB-QPI &gt; AB-QPI &gt; B-QPI &gt; control QPI. HIPPEs stabilized by thermally treated QPI-protected lipophilic bioactive compounds and were beneficial for the advancement of functional foods based on QPI.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Practical Application</h3>\u0000 \u0000 <p>The emulsifying properties of QPI nanoparticles were significantly improved after thermal treatment. High internal phase Pickering emulsion stabilized by thermally treated QPI nanoparticles significantly improved the stability and bioaccessibility of curcumin and astaxanthin. It provides a theoretical basis for utilizing thermally treated QPI nanoparticles as emulsifiers in delivery systems, broadening the development of curcumin and astaxanthin in the food and pharmaceutical fields.</p>\u0000 </section>\u0000 </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 4","pages":""},"PeriodicalIF":3.2,"publicationDate":"2025-04-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143865995","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Curcumin Alleviates DON-Induced Intestinal Epithelial Barrier Disruption by Improving Ribotoxic Stress-Associated p38 Pathway-Mediated TJ Injury, Apoptosis, and Cell Cycle Arrest","authors":"Chenjiao Miao,&nbsp;Zuoyao Wu,&nbsp;Mingyu Wang,&nbsp;Binwen Zhang,&nbsp;Wangyong Yu,&nbsp;Yanfei Li,&nbsp;Zheng Cao","doi":"10.1111/1750-3841.70217","DOIUrl":"https://doi.org/10.1111/1750-3841.70217","url":null,"abstract":"<div>\u0000 \u0000 <p>Deoxynivalenol (DON) is a pervasive ribotoxic stressor that induces intestinal epithelial barrier disruption by impairing tight junctions (TJs) and causing cellular damage. Curcumin (CUR), known for its enteroprotective properties and low toxicity, has been shown to attenuate DON-induced intestinal epithelial barrier injury. However, the underlying mechanisms are still unclear. In this study, we established in vivo and in vitro models using 30 male Kunming mice and IPEC-J2 cells to investigate the mechanisms by which CUR alleviates DON-induced intestinal epithelial barrier injury. The results showed that CUR markedly reduced DON-induced increases in intestinal permeability by restoring TJ protein expression (Claudin-4 and occludin) and preventing fiber-shaped actin (F-actin) contraction. CUR also attenuated DON-induced apoptosis by downregulating p53 and caspase activation and alleviated the G1 cell cycle arrest by reducing p21 expression. Mechanistically, CUR inhibited the activation of the ribosomal stress response (RSR)-associated p38 pathway, evidenced by decreased phosphorylation of p38, GSK3β, and ATF-2. The p38 activator dehydrocorydaline reversed CUR's protective effects. In conclusion, CUR alleviates DON-induced intestinal epithelial barrier disruption by improving RSR-associated p38 pathway-mediated TJ injury, apoptosis, and cell cycle arrest. These findings highlight the potential of CUR as a therapeutic agent for mitigating mycotoxin-induced intestinal dysfunction and suggest new avenues for drug target discovery.</p>\u0000 </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 4","pages":""},"PeriodicalIF":3.2,"publicationDate":"2025-04-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143866027","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}