Plant Foods for Human Nutrition最新文献_第7页

Impact of Heat-Treated Lentil Flour on Technological, Nutritional and Sensory Characteristics of Wheat Bread. 热处理扁豆粉对小麦面包工艺、营养和感官特性的影响。

IF 3.6 2区农林科学

Plant Foods for Human Nutrition Pub Date : 2026-05-26 DOI: 10.1007/s11130-026-01522-z

Angela Daniela Carboni, Cristina Ferrero, María Cecilia Puppo

{"title":"Impact of Heat-Treated Lentil Flour on Technological, Nutritional and Sensory Characteristics of Wheat Bread.","authors":"Angela Daniela Carboni, Cristina Ferrero, María Cecilia Puppo","doi":"10.1007/s11130-026-01522-z","DOIUrl":"10.1007/s11130-026-01522-z","url":null,"abstract":"The replacement of wheat flour (WF) by legume flours allows to obtain functional baked goods, but generally leads to technological and sensory defects. Applying thermal treatments to legumes can lead to increased nutrient digestibility and water absorption, reduced unpleasant flavors, and various textural modifications. This work evaluated the technological aspects of dough and breads made with thermally treated lentil flour (LF). In this study, LF was produced from raw lentils that were soaked, cooked (30 min - boiling water), and dried (12 h - 60 °C). WF was replaced by different percentages of LF: 0 (Control), 10 (LF10), 20 (LF20) and 30% (LF30). Hydration properties, color, specific volume, alveolar parameters, rheological characteristics, nutritional composition, and sensory acceptability were evaluated. The LF dough reached lower volumes during fermentation, leading to inferior bread specific volume, with this effect being more pronounced when LF substitution level increased. LF20 and LF30 were labelled as good sources of fiber (with values of 10.2% and 13.1% respectively), and LF30 can also be considered as good source of protein (with a value of 17.2%). Results shows that even the smallest amounts of LF significantly improved the nutritional profile of the bread. LF breads were perceived as nutritive, artisanal, and with the ability of satiate by the consumers, and the flavor lentil was only perceived with LF > 10%. Lentil addition was shown to be a viable alternative for improving the nutritional profile of traditional breads, leading to products with high acceptance. LF20 bread could be considered as products with a good balance between different technological, nutritional and sensory attributes.","PeriodicalId":20092,"journal":{"name":"Plant Foods for Human Nutrition","volume":"81 2","pages":""},"PeriodicalIF":3.6,"publicationDate":"2026-05-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148034120","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}

引用次数: 0

Compositional and Techno-Functional Profile of Pregelatinized Plant-Based Flours: Comprehensive Characterization Through Principal Component Analysis. 预糊化植物基面粉的成分和技术功能特征：主成分分析的综合表征。

IF 3.6 2区农林科学

Plant Foods for Human Nutrition Pub Date : 2026-05-25 DOI: 10.1007/s11130-026-01500-5

Estefania B Coronel, Guillermo D Manrique, Vanesa Y Ixtaina, Marianela I Capitani

{"title":"Compositional and Techno-Functional Profile of Pregelatinized Plant-Based Flours: Comprehensive Characterization Through Principal Component Analysis.","authors":"Estefania B Coronel, Guillermo D Manrique, Vanesa Y Ixtaina, Marianela I Capitani","doi":"10.1007/s11130-026-01500-5","DOIUrl":"10.1007/s11130-026-01500-5","url":null,"abstract":"Pregelatinized flours are gaining prominence in the gluten-free food industry due to their ability to tailor functional properties to specific technological requirements and end-product needs. This study aimed to characterize the physicochemical and techno-functional properties of pregelatinized rice (PRF), buckwheat (PBF), green (PGPF), and yellow pea (PYPF) flours to evaluate their potential as functional ingredients for gluten-free premixes. Comprehensive insights into nutritional and technological behavior of these materials are pivotal for developing novel foods. Results indicated that pregelatinization significantly altered the techno-functional profile of the flours. Specifically, water holding capacity increased by 408% for PRF, 281% for PBF, 222% for PYPF, and 171% for PGPF, while water absorption capacity increased by 549, 296, 243, and 257%, respectively. These enhancements are critical for improving texture and moisture retention in gluten-free matrices. Furthermore, this pretreatment generally increased the capacity to absorb organic molecules (hydrophobic compounds), whereas emulsification properties decreased. Microstructural analysis confirmed disruption of starch granules, explaining the enhanced water interactions. Additionally, the flours exhibited a high mineral content (Ca, Fe, P, and K), which is essential for enriching the nutritional profile of gluten-free diets, with a notable increase in Ca concentration after the pregelatinization. Principal component analysis demonstrated that pregelatinization primarily enhanced water and oil holding capacities, underscoring its efficacy in optimizing functional attributes within gluten-free systems. These findings confirm the significant potential of pregelatinized rice, buckwheat, and pea flours as versatile ingredients for the industry, offering a solution to texture and elasticity challenges in gluten-free bakery products.","PeriodicalId":20092,"journal":{"name":"Plant Foods for Human Nutrition","volume":"81 2","pages":""},"PeriodicalIF":3.6,"publicationDate":"2026-05-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148016697","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}

引用次数: 0

Natural Nanoparticles Derived from Chenopodium quinoa Willd. Alleviate Metabolic Dysfunction-associated Steatotic Liver Disease via Inhibiting TNF-α/TNFR1-Mediated Apoptosis. 从藜麦藜中提取的天然纳米颗粒。通过抑制TNF-α/ tnfr1介导的细胞凋亡减轻代谢功能障碍相关的脂肪变性肝病。

IF 3.6 2区农林科学

Plant Foods for Human Nutrition Pub Date : 2026-05-25 DOI: 10.1007/s11130-026-01517-w

Min Ren, Yanxia Xu, Li Huang, Jiangying Shi, Nifei Wang, Zhuoyu Li, Shuhua Shan

{"title":"Natural Nanoparticles Derived from Chenopodium quinoa Willd. Alleviate Metabolic Dysfunction-associated Steatotic Liver Disease via Inhibiting TNF-α/TNFR1-Mediated Apoptosis.","authors":"Min Ren, Yanxia Xu, Li Huang, Jiangying Shi, Nifei Wang, Zhuoyu Li, Shuhua Shan","doi":"10.1007/s11130-026-01517-w","DOIUrl":"10.1007/s11130-026-01517-w","url":null,"abstract":"Plant-derived nanoparticles, as an emerging natural bioactive substance with potential health benefits, have a potential application prospect in the prevention and control of metabolic dysfunction-associated steatotic liver disease (MASLD). Quinoa serves as a promising resource for screening active ingredients for improving MASLD. In present study, the quinoa-derived nanoparticles (QDNPs) were firstly extracted by ultracentrifugation and sucrose density gradient centrifugation. Notably, we demonstrated that QDNPs exhibited outstanding stability in the gastrointestinal tract, facilitating their enrichment in target organ to the release of their active ingredients. Further, we observed that upon uptake by hepatocytes, QDNPs displayed significant anti-MASLD effects both in vitro and in vivo, characterized by histological improvements, with reductions in lipid accumulation, lipid degeneration, non-alcoholic steatohepatitis score (NAS), and inflammatory index levels. Transcriptome and KEGG analysis revealed enrichment of the apoptosis pathway, and further experiments confirmed that the anti-MASLD activity triggered by QDNPs mainly be attributed to the inhibition of TNF-α/TNFR1-mediated apoptosis. This study reveals the promising application of QDNPs as a natural bioactive nanomaterial in functional food supplements or a nutritious candidate for alleviating MASLD.","PeriodicalId":20092,"journal":{"name":"Plant Foods for Human Nutrition","volume":"81 2","pages":""},"PeriodicalIF":3.6,"publicationDate":"2026-05-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148016745","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}

引用次数: 0

Polygonum cognatum Powder as a Functional Ingredient: Improving Nutritional Quality and Reducing Glycemic Index of Gluten-free and Wheat-based Crackers. 作为功能性成分的蓼粉：提高无麸质和小麦饼干的营养品质和降低血糖指数。

IF 3.6 2区农林科学

Plant Foods for Human Nutrition Pub Date : 2026-05-21 DOI: 10.1007/s11130-026-01518-9

Tekmile Cankurtaran-Kömürcü, Nermin Bilgiçli

{"title":"Polygonum cognatum Powder as a Functional Ingredient: Improving Nutritional Quality and Reducing Glycemic Index of Gluten-free and Wheat-based Crackers.","authors":"Tekmile Cankurtaran-Kömürcü, Nermin Bilgiçli","doi":"10.1007/s11130-026-01518-9","DOIUrl":"10.1007/s11130-026-01518-9","url":null,"abstract":"Polygonum cognatum is an underutilized edible plant rich in dietary fiber, minerals, and bioactive compounds with potential applications in functional foods. This study evaluated the effects of Polygonum cognatum powder (PCP) incorporation (0-15%) on the nutritional, bioactive, technological, sensory, and glycemic properties of gluten-free and wheat-based crackers. PCP addition significantly (p < 0.05) increased protein, total dietary fiber, phenolic content, antioxidant capacity, and mineral composition (Ca, Fe, Mg, K, and P), while reducing phytic acid levels in both formulations. Antioxidant activity (DPPH, FRAP, and CUPRAC) and total phenolic content increased markedly in a dose-dependent manner, indicating the high bioactive potential of PCP. In vitro starch digestion analysis showed that PCP incorporation effectively reduced the estimated glycemic index (eGI), with values decreasing from 92.45 to 57.98 in wheat-based crackers and from 96.57 to 60.12 in gluten-free crackers. Gluten-free samples consistently exhibited slightly higher eGI values, likely due to the higher digestibility of starch-based matrices. PCP addition increased spread ratio and hardness, Spread ratio and hardness increased above 3% PCP substitution level. Sensory evaluation indicated that 3-6% substitution provided optimal acceptability, whereas higher levels (≥ 12%) negatively affected color, taste, and crispness. Overall, PCP is a promising functional ingredient for developing nutritionally enhanced and lower-glycemic bakery products.","PeriodicalId":20092,"journal":{"name":"Plant Foods for Human Nutrition","volume":"81 2","pages":""},"PeriodicalIF":3.6,"publicationDate":"2026-05-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13194194/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147982514","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}

引用次数: 0

Potassium Biofortification of Quinoa Microgreens: A Holistic Enhancement of Yield, Nutritional Components, and Bioactive Content. 藜麦微蔬菜的钾生物强化：产量、营养成分和生物活性含量的整体提高。

IF 3.6 2区农林科学

Plant Foods for Human Nutrition Pub Date : 2026-05-19 DOI: 10.1007/s11130-026-01514-z

Qiang Wang, Xiaonan Yan, Xiaotian Liang, Zhiyan Wang, Laichun Guo, Chao Zhan, Yu Wang, Chunlong Wang, Huange Huang, Weiwei Xu, Dabing Xiang, Wenjun Sun, Xiaoyong Wu, Liang Zou, Lei Wang, Lianxin Peng, Jingwei Huang, Yan Wan

{"title":"Potassium Biofortification of Quinoa Microgreens: A Holistic Enhancement of Yield, Nutritional Components, and Bioactive Content.","authors":"Qiang Wang, Xiaonan Yan, Xiaotian Liang, Zhiyan Wang, Laichun Guo, Chao Zhan, Yu Wang, Chunlong Wang, Huange Huang, Weiwei Xu, Dabing Xiang, Wenjun Sun, Xiaoyong Wu, Liang Zou, Lei Wang, Lianxin Peng, Jingwei Huang, Yan Wan","doi":"10.1007/s11130-026-01514-z","DOIUrl":"10.1007/s11130-026-01514-z","url":null,"abstract":"The increasing global demand for functional foods rich in nutrients has spurred the exploration of agricultural practices aimed at enhancing the nutritional quality of crops. This study explored the effects of potassium biofortification on quinoa microgreens (QMG). The results showed that treatment with 8 mmol·L- 1 KCl increased fresh weight by 60.25-fold, reduced nitrate and free amino acids, and increased the contents of soluble sugars, proteins, vitamin C, fats, and cellulose. The application of potassium also increased the contents of polyphenols, flavonoids, and saponins, as well as the activity of antioxidant enzymes. A comprehensive evaluation indicated that QMG harvested 25 days after germination had optimal nutritional value and lower nitrate content. This study demonstrates that potassium biofortification is an effective strategy to improve the yield, nutritional quality, and health-promoting value of QMG, providing a theoretical basis for its development as a functional food.","PeriodicalId":20092,"journal":{"name":"Plant Foods for Human Nutrition","volume":"81 2","pages":""},"PeriodicalIF":3.6,"publicationDate":"2026-05-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147974529","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}

引用次数: 0

Ultrasound-Assisted Extraction of Free and Bound Phenolics from Hawthorn (Crataegus azarolus) Leaves and their Antioxidant and Antidiabetic Activities. 超声辅助提取山楂叶中游离和结合酚类物质及其抗氧化和抗糖尿病活性。

IF 3.6 2区农林科学

Plant Foods for Human Nutrition Pub Date : 2026-05-16 DOI: 10.1007/s11130-026-01505-0

Esra Esin, Semra Topuz Türker, Mustafa Bayram, Cemal Kaya

{"title":"Ultrasound-Assisted Extraction of Free and Bound Phenolics from Hawthorn (Crataegus azarolus) Leaves and their Antioxidant and Antidiabetic Activities.","authors":"Esra Esin, Semra Topuz Türker, Mustafa Bayram, Cemal Kaya","doi":"10.1007/s11130-026-01505-0","DOIUrl":"10.1007/s11130-026-01505-0","url":null,"abstract":"Hawthorn (Crataegus azarolus) leaves are an underutilized plant resource with potential as a source of bioactive phenolic compounds. This study investigated the ultrasound-assisted extraction (UAE) of free and bound phenolics from hawthorn leaves and evaluated their functional properties. The extraction parameters were optimized using response surface methodology (RSM) to maximize the total phenolic content (TPC) and total flavonoid content (TFC). Under optimal conditions, the free phenolic content reached 78.61 mg GAE g- 1 dry weight (DW), whereas the bound phenolic content reached 13.56 mg GAE g- 1 DW, accounting for approximately 15% of the total phenolic content. The free phenolic fraction exhibited higher antioxidant activity than the bound fraction in the ABTS, DPPH, and FRAP assays. Both fractions inhibited α-amylase and α-glucosidase, demonstrating their in vitro enzyme inhibitory potential. These results highlight the importance of evaluating both the free and matrix-bound phenolic fractions, and they support the potential use of hawthorn leaves as a natural source of functional ingredients.","PeriodicalId":20092,"journal":{"name":"Plant Foods for Human Nutrition","volume":"81 2","pages":""},"PeriodicalIF":3.6,"publicationDate":"2026-05-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13179261/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147949397","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}

引用次数: 0

From Rice Grain to Rice Bran: Processing Effects on Nutrient Retention, In Vitro Bioaccessibility and Caco-2 Cellular Absorption of Bioactive Compounds. 从米粒到米糠：加工对营养保留、体外生物可及性和生物活性化合物Caco-2细胞吸收的影响。

IF 3.6 2区农林科学

Plant Foods for Human Nutrition Pub Date : 2026-05-15 DOI: 10.1007/s11130-026-01511-2

Valery Conejo-Lopez, Stefanny Campos-Boza, Paola Fuentes-Schweizer, Laura Calvo-Castro, Nadine Sus, Jan Frank, Andrea Irias-Mata

{"title":"From Rice Grain to Rice Bran: Processing Effects on Nutrient Retention, In Vitro Bioaccessibility and Caco-2 Cellular Absorption of Bioactive Compounds.","authors":"Valery Conejo-Lopez, Stefanny Campos-Boza, Paola Fuentes-Schweizer, Laura Calvo-Castro, Nadine Sus, Jan Frank, Andrea Irias-Mata","doi":"10.1007/s11130-026-01511-2","DOIUrl":"10.1007/s11130-026-01511-2","url":null,"abstract":"Rice (Oryza sativa L.) is a globally consumed staple food, commonly in its white rice form. However, milling processes such as dehusking and polishing remove nutrient-dense outer layers, causing significant losses of key compounds like vitamin E, minerals, and other bioactives (i.e. γ-oryzanol and polyphenols). This study evaluated the impact of rice milling on nutrient retention in 11 rice samples from subspecies Indica, Aromatic, and Japonica grown in Costa Rica, and for selected samples examined the in vitro bioaccessibility and Caco-2 cellular absorption of major bioactive compounds in rice bran. Samples were processed into white rice and rice bran and analyzed for vitamin E (tocopherols and tocotrienols) and mineral content. White rice contained 66% less vitamin E and 75% fewer minerals than bran, and no clear association was observed between degree of milling and vitamin E loss, suggesting that variation in nutrient retention is more closely related to intrinsic sample characteristics than to milling degree. The in vitro digestion followed by Caco-2 cell assays was used to measure bioaccesibility and absorption of γ-tocotrienol, γ-oryzanol, and ferulic acid from bran. Ferulic acid demonstrated the highest digestive stability, solubility, bioaccesibility (186-1159%) and absorption (0-20%). Γ-Oryzanol showed moderate bioaccesibility (59-162%) and uptake (maximum 0.1-0.7%), likely due to its esterified form, while γ-tocotrienol, though bioaccesible (32-241%), had no detectable absorption. These results confirm rice bran as a valuable source of bioavailable antioxidants and underscore the need to optimize processing methods to retain its nutritional properties.","PeriodicalId":20092,"journal":{"name":"Plant Foods for Human Nutrition","volume":"81 2","pages":""},"PeriodicalIF":3.6,"publicationDate":"2026-05-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147949446","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}

引用次数: 0

Fatty Acids and Protein Content of Underexplored Tropical Palm Fruits. 未开发热带棕榈果实的脂肪酸和蛋白质含量。

IF 3.6 2区农林科学

Plant Foods for Human Nutrition Pub Date : 2026-05-15 DOI: 10.1007/s11130-026-01521-0

Salima Haddou, Mohamed Ezzaitouni, Tarik Chileh-Chelh, Ana Minerva García-Cervantes, Miguel Ángel Rincón-Cervera, Ferdaous Al-Ferjani, Ignacio Manuel Rodríguez-García, Chahine Abdelkrim, José Luis Guil-Guerrero

{"title":"Fatty Acids and Protein Content of Underexplored Tropical Palm Fruits.","authors":"Salima Haddou, Mohamed Ezzaitouni, Tarik Chileh-Chelh, Ana Minerva García-Cervantes, Miguel Ángel Rincón-Cervera, Ferdaous Al-Ferjani, Ignacio Manuel Rodríguez-García, Chahine Abdelkrim, José Luis Guil-Guerrero","doi":"10.1007/s11130-026-01521-0","DOIUrl":"10.1007/s11130-026-01521-0","url":null,"abstract":"The Arecaceae family encompasses numerous tropical palms with notable nutritional and bioactive potential; however, tropical palm fruit species remain comparatively underexplored. This study characterised the biochemical composition of fruits from eight species: Attalea phalerata, Bactris gasipaes, Copernicia alba, Latania verschaffeltii, Syagrus kellyana, Syagrus orinocensis, Veitchia metiti, and Wodyetia bifurcata. In fruit pulps, substantial interspecific variability was observed in moisture (8.5-87.7%), total fatty acids (1.3-4.7% of dry weight), and protein contents (5.2-7.3% of dry weight). Fatty acid profiles of fruit pulps differed markedly in the proportions of polyunsaturated (PUFA, 12.0-41.8%), monounsaturated (MUFA, 16.3-40.5%), and saturated fatty acids (SFA, 34.2-47.6%), resulting in distinct nutritional indices among species, including atherogenic (AI, 0.3-1.5), thrombogenic (TI, 0.3-0.7), hypocholesterolemic/hypercholesterolemic (HH, 0.4-2.5), and stearoyl-CoA desaturase (SCD) indices. The fruit pulps of B. gasipaes and L. verschaffeltii exhibited particularly favourable lipid profiles, with n-6/n-3 ratios below 1.0, indicating potential cardiovascular benefits. Seeds of W. bifurcata exhibited the highest HH index (2.3), indicating a pronounced hypocholesterolemic potential. Overall, these results demonstrate considerable biochemical diversity among tropical palm fruit and underscore their potential as alternative sources of lipids and plant proteins, supporting their potential use as human food ingredients.","PeriodicalId":20092,"journal":{"name":"Plant Foods for Human Nutrition","volume":"81 2","pages":""},"PeriodicalIF":3.6,"publicationDate":"2026-05-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13179175/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147949421","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}

引用次数: 0

Cyanidin-3-O-galactoside Attenuates Metabolic Dysfunction-associated Steatotic Liver Disease by Modulating the CCL3-FABP4 Axis. 花青素-3- o -半乳糖苷通过调节CCL3-FABP4轴减轻代谢功能障碍相关的脂肪变性肝病

IF 3.6 2区农林科学

Plant Foods for Human Nutrition Pub Date : 2026-05-15 DOI: 10.1007/s11130-026-01513-0

Yujing He, Xiaochao Bao, Fei Li, Meng Zhao, Xian Tang, Jie Wei

{"title":"Cyanidin-3-O-galactoside Attenuates Metabolic Dysfunction-associated Steatotic Liver Disease by Modulating the CCL3-FABP4 Axis.","authors":"Yujing He, Xiaochao Bao, Fei Li, Meng Zhao, Xian Tang, Jie Wei","doi":"10.1007/s11130-026-01513-0","DOIUrl":"10.1007/s11130-026-01513-0","url":null,"abstract":"Metabolic Dysfunction-associated Steatotic Liver Disease (MASLD) is a common liver disease associated with metabolic dysfunction, and there is a lack of effective prophylactic interventions. Cyanidin-3-O-galactoside (C3G) has potential anti-inflammatory and lipid metabolism regulating activities. C57BL/6J mice were induced with high-fat diet (HFD) to establish MASLD model. Low and high dose C3G and tea polyphenols (TP) were given for 2 weeks advance. C-C motif chemokine 3 (CCL3) knockout mice were utilized to verify the key role of CCL3. C3G dose-dependently alleviated HFD-induced weight gain, liver index elevation, and hepatic steatosis. Serum levels of TC, TG, AST, and ALT were significantly reduced following C3G intervention. Two-sample Mendelian randomization (MR) identified a significant causal association between genetically predicted CCL3 elevation and increased MASLD risk. Molecular docking and molecular dynamics simulations confirmed that C3G stably binds to CCL3. C3G could down regulate the protein expression of CCL3 and fatty acid-binding protein 4 (FABP4) in liver, while attenuating macrophage infiltration and inflammatory. In addition, CCL3 deletion could simulate the intervention effect of C3G, significantly alleviate hepatic steatosis and metabolic disorders. And MR analysis and in vivo validation revealed that CCL3 serves as a positive regulator of FABP4. Collectively, C3G modulates the expression of CCL3 and is associated with the regulation of downstream FABP4, potentially contributing to the alleviation of hepatic lipid accumulation and macrophage-mediated inflammatory infiltration. These findings provide a theoretical reference for the potential role of C3G in influencing the hepatic immune-metabolic microenvironment in MASLD.","PeriodicalId":20092,"journal":{"name":"Plant Foods for Human Nutrition","volume":"81 2","pages":""},"PeriodicalIF":3.6,"publicationDate":"2026-05-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147949411","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}

引用次数: 0

Comparison of Disinfection Methods for Controlling Microbial Contamination of Edible Sprouts: A Qualitative Systematic Review. 控制食用芽菜微生物污染的消毒方法比较：定性系统评价。

IF 3.6 2区农林科学

Plant Foods for Human Nutrition Pub Date : 2026-05-14 DOI: 10.1007/s11130-026-01496-y

Sahar Jazaeri, Masoud Sami, Mahya Soltani, Hamidreza Esmaili, Mahsa Alikord, Samira Shokri

{"title":"Comparison of Disinfection Methods for Controlling Microbial Contamination of Edible Sprouts: A Qualitative Systematic Review.","authors":"Sahar Jazaeri, Masoud Sami, Mahya Soltani, Hamidreza Esmaili, Mahsa Alikord, Samira Shokri","doi":"10.1007/s11130-026-01496-y","DOIUrl":"10.1007/s11130-026-01496-y","url":null,"abstract":"Sprouts, due to their high nutritional value and suitable environmental conditions during the germination process, are an ideal medium for the growth of pathogenic microorganisms. Primary sprout contamination usually occurs through seeds and post-harvest washing. Therefore, effective seed and sprout disinfection can be an essential requirement for the food safety of edible sprouts. In this systematic review, 146 studies published between 2010 and 2024 were evaluated, and the effectiveness of different chemical and non-chemical disinfection methods was investigated. In traditional chemical methods, which usually use sodium hypochlorite (NaOCl)/calcium hypochlorite (Ca (OCl)₂) and hydrogen peroxide, a reduction in microbial load was observed, but there are disadvantages, such as possible negative effects on seed viability and quality. There are concerns about chemical residues and their effectiveness against pathogens internalized or protected in biofilms is limited. However, chlorine dioxide has been introduced as a promising alternative, which has higher oxidation power, lower dependence on pH, and produces fewer carcinogenic byproducts. Non-chemical methods have also received much attention due to better preservation of seed quality and the absence of chemical residues. Physical and biological non-chemical methods are also effective in disinfection. However, the most effective strategy is the combination of several methods, called \"Hurdle\" technology. This multiple-stress approach overwhelms the repair mechanisms of the microorganism and leads to further microbial reduction, reduced side effects on the seed and sprout, and increased overall efficiency. On the other hand, the use of hurdle technology is the most promising approach of procuring the best possible safety at the same time as keeping the quality and germination of the end product.","PeriodicalId":20092,"journal":{"name":"Plant Foods for Human Nutrition","volume":"81 2","pages":""},"PeriodicalIF":3.6,"publicationDate":"2026-05-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147942476","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}

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