Plant Foods for Human Nutrition最新文献

{"title":"Isolation and Immunomodulatory Activity of Cyanidin-3-O-(3,6-O-dimalonyl-β-D-glucoside) from the Black Corncob (Zea mays L.) and its Effect on Gut Microbiota in Elderly Feces under Anaerobic Conditions in vitro.","authors":"Junjie Li, Zhe Zhao, Wenzhuo Liu, Chuanlai Du, Kun Yu, Jianhua Zeng, Qiang Zou, Guijie Chen, Mingchun Wang, Xiaoxiong Zeng, Chunxu Chen","doi":"10.1007/s11130-025-01300-3","DOIUrl":"10.1007/s11130-025-01300-3","url":null,"abstract":"<p><p>Black corn (Zea mays L.), native to Latin America, has been cultivated for millennia and holds significant cultural and culinary importance. While anthocyanins are well-characterized flavonoids in black corn, acylated derivatives remain insufficiently explored. Here, this study isolated a cyanidin derivative with two malonyl groups from black corncobs, identified as cyanidin-3-O-(3,6-O-dimalonyl-b-D-glucoside) (C3GdM) by mass spectrometry. The effects of C3GdM on the gut microbiota of the elderly and its immunomodulatory activity were examined in vitro. The findings revealed that C3GdM markedly improved gut microbiota composition, promoting beneficial bacteria growth such as Bifidobacterium and Lactobacillus while suppressing harmful bacteria like Escherichia/Shigella. Correspondingly, C3GdM elevated the levels of short-chain fatty acids in the feces of the elderly. Additionally, C3GdM upregulated genes associated with anti-inflammatory responses and antioxidant capacity in the elderly gut microbiota. In lipopolysaccharide (LPS)-stimulated RAW264.7 macrophages, C3GdM reduced nitric oxide, tumor necrosis factor-a and interleukin-6, along with their mRNA expression. Thus, C3GdM is a promising candidate for remodeling gut microbiota in the aging population.</p>","PeriodicalId":20092,"journal":{"name":"Plant Foods for Human Nutrition","volume":"80 1","pages":"62"},"PeriodicalIF":3.1,"publicationDate":"2025-02-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143383175","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":"Wild Edible Flowers of Indian Himalayan Region, Their Traditional Uses and Potential Health Benefits: A Way Forward for Food and Nutritional Security.","authors":"Shubham Samkaria, Poonam Kumari","doi":"10.1007/s11130-025-01302-1","DOIUrl":"10.1007/s11130-025-01302-1","url":null,"abstract":"<p><p>Wild edible flowers (WEFs) have long been an integral part of the diets and cultures of various communities worldwide. WEFs have untapped potential for use in human diets as food, supplements, or additives. These flowers contain compounds like flavonoids, carotenoids, nutrients, and minerals that contribute to their health-promoting properties. The Indian Himalayan Region (IHR), known for its biodiversity, hosts a wide array of underutilized WEFs with significant potential as food sources. Indigenous communities have long recognized the nutritional and medicinal benefits of these flowers, incorporating them into traditional medicine and culinary practices. However, systematic research on the nutritional and phytochemical properties of WEFs in this region remains limited. Therefore, gaining novel insights into the nutraceutical compounds of these flowers is crucial, highlighting their significance in promoting consumption. This review article focuses on the nutritional and phytochemical profiles of WEFs and their associated health benefits.The review also addresses the issue of toxicity in wildflowers, as well as various limitations on their consumption. Additionally, it explores the traditional and contemporary uses of these flowers in the IHR, highlighting the importance of preserving traditional knowledge and biodiversity.</p>","PeriodicalId":20092,"journal":{"name":"Plant Foods for Human Nutrition","volume":"80 1","pages":"60"},"PeriodicalIF":3.1,"publicationDate":"2025-02-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143383179","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":"Effect of Calcium Hydroxide and Nixtamalization Time on the In Vitro Starch and Protein Digestibility of Traditional Maize Tortillas.","authors":"Izxayana Escamilla-Urbina, Alfonso Totosaus-Sánchez, M Eva Rodríguez-Huezo, E Jaime Vernon-Carter, Jose Alvarez-Ramirez","doi":"10.1007/s11130-024-01245-z","DOIUrl":"10.1007/s11130-024-01245-z","url":null,"abstract":"<p><p>This work addressed the traditional nixtamalization processing conditions on the in vitro protein and starch digestibility of tortillas. Two levels of lime addition (1 and 2 g/100 g db) and three different cooking times (30, 45 and 60 min) were considered. FTIR analysis was used to evaluate the organization of water, proteins and starch in the tortilla matrix. Lime concentration impacted the random secondary structure formation of the protein, and cooking time the starch ordered structures content. Higher lime concentration led to lower protein digestibility, but longer cooking time increased it. Highest protein hydrolysis (74.36 ± 3.72%) was achieved in T_1,60 after 120 min of enzymatic digestion. Higher RDS contents were found as lime concentration increased, probably due to starch chain fragmentation at all cooking temperatures. A multivariate analysis indicated that both the lime concentration and cooking time had a major effect on the tortilla's digestibility. Both protein and starch digestibility can be modulated by using appropriate lime concentrations and cooking temperatures.</p>","PeriodicalId":20092,"journal":{"name":"Plant Foods for Human Nutrition","volume":"80 1","pages":"61"},"PeriodicalIF":3.1,"publicationDate":"2025-02-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11811476/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143383119","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":"Formulation of a Novel Honey-flavored Field Pea Beverage Stabilized with Xanthan Gum.","authors":"Aditi, Jaspreet Kaur, Kamaljit Kaur, Jagbir Rehal","doi":"10.1007/s11130-025-01307-w","DOIUrl":"10.1007/s11130-025-01307-w","url":null,"abstract":"<p><p>The recent surge in demand for plant-based beverages necessitates the development of newer formulations, though stability and flavor offer challenges in their standardization. Hence, xanthan gum (XG) was used (0.1-0.4% (w/v) to stabilize field pea extract (PE) for use as a beverage base. The level of XG was standardized based on stability and viscosity. To enhance sensory properties, honey (9-15%, w/v) was incorporated in the samples (FPBH₉, FPBH₁₂ and FPBH₁₅). The addition of XG and honey significantly (p ≤ 0.05) affected the beverage samples' physicochemical characteristics, particle size, and FTIR spectra. Beverage samples showed a shear-thinning behavior and higher apparent viscosity than PE. Based on sensory analysis, FPBH₁₂ scored highest on the nine-point hedonic scale. The beverage showed shelf stability for up to 12 days under refrigerated conditions. This novel formulation can serve as a novel beverage alternative for lactose-intolerant individuals.</p>","PeriodicalId":20092,"journal":{"name":"Plant Foods for Human Nutrition","volume":"80 1","pages":"63"},"PeriodicalIF":3.1,"publicationDate":"2025-02-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143383170","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":"An Integrated In Vitro and In Silico Investigation of the Bioactive Properties of Wild Glycyrrhiza glabra var. glandulifera.","authors":"Hamit Emre Kızıl, Sibel Ulcay, Yavuz Ekincioğlu, Hatice Öğütçü, Güleray Ağar","doi":"10.1007/s11130-025-01304-z","DOIUrl":"10.1007/s11130-025-01304-z","url":null,"abstract":"<p><p>This investigation examined methanol extracts obtained from the whole plant (encompassing all organs except roots), flowers, and fruits of wild Glycyrrhiza glabra var. glandulifera, a liquorice cultivar indigenous to the Cappadocia region of Türkiye, constituting the first comprehensive in vitro and in silico analysis of this species within the region. Anatomical identification revealed distinctive structural characteristics, including thick-walled epidermal cells in the stem, organized clusters of collenchyma cells, and well-defined sclerenchyma layers encompassing the vascular bundles. The petiole exhibited a characteristic heart-shaped morphology containing three vascular bundles, while foliar analysis demonstrated the presence of stomata on both adaxial and abaxial surfaces, accompanied by a bifacial mesophyll arrangement. The extracts demonstrated remarkable antimicrobial efficacy against both Gram-positive and Gram-negative bacteria, as well as various fungal species. Furthermore, significant cytotoxic activity was observed against non-small cell lung cancer (H460), with the whole plant extract exhibiting IC₅₀ values of 117.8 µg/mL (24 h) and 105.6 µg/mL (48 h). Flower extracts demonstrated IC₅₀ values of 116.8 µg/mL (24 h) and 112.7 µg/mL (48 h), while fruit extracts displayed superior potency with IC₅₀ values of 104.4 µg/mL (24 h) and 63.09 µg/mL (48 h). Molecular docking analyses, conducted utilizing AutoDock Tools 1.5.6 and BIOVIA Discovery Studio Visualizer 4.5, revealed significant protein-ligand interactions, yielding optimal binding energy and inhibition constant values of -9.57 kcal/mol and 96.92 nM, respectively. The RMSD values were calculated based on structural variations between ligand-protein complexes during re-docking procedures. These findings underscore the substantial biological potential of Glycyrrhiza glabra var. glandulifera from Cappadocia, necessitating further comprehensive investigation.</p>","PeriodicalId":20092,"journal":{"name":"Plant Foods for Human Nutrition","volume":"80 1","pages":"64"},"PeriodicalIF":3.1,"publicationDate":"2025-02-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11811428/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143383165","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":"Dynamic Changes in Functional Components of Dendrobium officinale and Their Applications in Food Science: A Review.","authors":"Mei Wang, Gaige Shao, Minquan Song, Yuting Ye, Jianjun Zhu, Xiangna Yang, Xianshui Song","doi":"10.1007/s11130-024-01275-7","DOIUrl":"10.1007/s11130-024-01275-7","url":null,"abstract":"<p><p>Dendrobium officinale is a medicinal and edible plant whose bioactive components, including polysaccharides, alkaloids, flavonoids, and phenolic compounds, exhibit antioxidant, anti-inflammatory, immune-regulating, and digestive-promoting effects. This review outlines the functional roles of Dendrobium's bioactive components, systematically exploring their accumulation patterns across different growth stages and environmental conditions, as well as their applications in the food industry. The literature review reveals that specific accumulation patterns occur of secondary metabolites, with these compounds accumulating most during the flowering and fruiting stages. Previous studies have also shown that environmental factors, such as light, temperature, and water, significantly influence the synthesis and accumulation of these compounds. Finally, the review discusses the development and application prospects of D. officinale in the beauty, health, and gourmet food sectors. In conclusion, this review provides theoretical support for high-quality cultivation of D. officinale and the stability of its functional components.</p>","PeriodicalId":20092,"journal":{"name":"Plant Foods for Human Nutrition","volume":"80 1","pages":"59"},"PeriodicalIF":3.1,"publicationDate":"2025-02-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143383168","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":"Modelling on Extractions and Micro Nano Encapsulation of Pistacia terebintus Cambium Layer Gum Essential Oil; Antioxidant Activity and Structural Approach Via XRD, SEM and TGA/DSC.","authors":"Eyyup Karaogul, Abdulhalik Ugurtay, Stephen S Kelley, M Hakki Alma","doi":"10.1007/s11130-024-01274-8","DOIUrl":"10.1007/s11130-024-01274-8","url":null,"abstract":"<p><p>This study explored the extraction and microencapsulation of essential oil from Pistacia terebinthus cambium layer gum (PTG-EO) using response surface methodology (RSM) to optimize extraction efficiency. Significant factors such as extraction method, time, and power were optimized for conventional extraction (CE) and microwave-assisted extraction (MAE), yielding 24.48 and 21.97% essential oil, respectively. Encapsulation efficiency was influenced by temperature, water activity, and oil/wall ratio. The chemical profile of PTG-EO revealed α-pinene as the main component (80.65%). Antioxidant activity, assessed using DPPH and ABTS, showed that freeze-dried nanoencapsulated powder (NcP-Fr) exhibited superior radical scavenging activity compared to spray-dried micro-encapsulated powders (McP-Sp). SEM analysis revealed microspherical encapsulation with sizes around 33.52 μm. Thermal degradation studies showed that the essential oil release from the wall material started at approximately 200 °C, with 10.06% of the oil being released by this temperature. X-ray diffraction analysis revealed the crystallinity/amorphous ratio (14.4/85.56%) and confirmed the stable, homogeneous encapsulation structure, supporting the strong antioxidant performance of NcP-Fr.</p>","PeriodicalId":20092,"journal":{"name":"Plant Foods for Human Nutrition","volume":"80 1","pages":"57"},"PeriodicalIF":3.1,"publicationDate":"2025-02-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143374538","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":"Chemical Composition and Antiulcer Effects of Filipendula palmata in Mice.","authors":"Yang Gao, Jing Yang, Chunping Yu, He Bao, Qingzhi Long, Hailong Zhang","doi":"10.1007/s11130-024-01286-4","DOIUrl":"10.1007/s11130-024-01286-4","url":null,"abstract":"<p><p>Filipendula palmata (Pall) Maxim, is a wild edible herb in Northeast China. However, little is known about its constituents and bioactivities. In this study, the gastroprotective effect of the n-butanol fraction of F. palmata in mice induced by ethanol was investigated. The chemical research was performed using multiple chromatographic approaches. In addition, the active component and mechanism of action were researched. The results showed that F. palmata significantly alleviated ulcer damage in mice, prevented gastric mucosa from the lesion induced by absolute ethanol, increased superoxide dismutase and catalase levels, and decreased malondialdehyde content. Further study revealed that F. palmata downregulated the production of TNF-α and IL-6 in serum and the expression in LPS-induced RAW 264.7 cells. The chemical study led to the isolation of thirteen compounds, one of which exhibited significant anti-inflammatory activities by facilitating the polarization of macrophages. Our work revealed that F. palmata possessed gastroprotective efficacy, and anti-inflammation and antioxidation were involved in the mechanisms. The main components in the n-butanol fraction of F. palmata, flavonoids, having an anti-inflammatory effect in RAW 264.7 cells, might be related to the antiulcer activity.</p>","PeriodicalId":20092,"journal":{"name":"Plant Foods for Human Nutrition","volume":"80 1","pages":"56"},"PeriodicalIF":3.1,"publicationDate":"2025-02-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143190224","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":"In Vitro Study of the Biological Activity of Aloe barbadensis Miller and its Physicochemical Characterization.","authors":"Arturo Alberto Velázquez-López, Margarita Torres-Gregorio, Vanessa García-Rojas, Humberto Hernández-Sánchez, Rosalva Mora-Escobedo","doi":"10.1007/s11130-025-01299-7","DOIUrl":"10.1007/s11130-025-01299-7","url":null,"abstract":"<p><p>Aloe barbadensis is a natural source of bioactive compounds whose combined effects have been linked to the improvement of several diseases. There is scientific evidence obtained through in vitro and in vivo assays showing the possible benefits of aloe gel. The aim of this research was to characterize and determine the in vitro antioxidant, anti-inflammatory, antihypertensive and antibacterial capacities of aloe gel extract. The gel was extracted by removing the exocarp of aloe leaves. Physicochemical characterization, antioxidant activity, quantification of phenolic compounds, spectroscopic techniques (Fourier Transform Infrared (FTIR), Raman, XPS and XRD) and in vitro biological activities were then performed. The aloe gel contained 66.95% of polysaccharides, corresponding to dietary fiber. FTIR and Raman spectroscopy revealed bands of functional groups (e.g., COO-, CO-, and OH) related to the structure of polymannans. X-ray photoelectron spectroscopy (XPS) and X-ray diffraction (XRD) analyses revealed the presence of minerals such as manganese, magnesium, molybdenum, potassium, sodium, and cobalt. The phenolic compounds identified by HPLC were diverse, highlighting the presence of aloe emodin, aloin and gallic acid. The aloe gel exhibited anti-inflammatory, antihypertensive and antibacterial (Salmonella Typhi, Escherichia coli and Staphylococcus aureus) activities, indicating the possible use of Aloe barbadensis M. as a therapeutic agent for the treatment of diseases.</p>","PeriodicalId":20092,"journal":{"name":"Plant Foods for Human Nutrition","volume":"80 1","pages":"55"},"PeriodicalIF":3.1,"publicationDate":"2025-02-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143190225","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":"Harnessing Sacha Inchi By-Products: Innovations in Functional Food Development.","authors":"Jenny-Del-Carmen Valdez-Arana, Lady Cabrera-de-la-Cruz, Julio Vidaurre-Ruiz","doi":"10.1007/s11130-024-01287-3","DOIUrl":"10.1007/s11130-024-01287-3","url":null,"abstract":"<p><p>Sacha inchi (Plukenetia volubilis L.), native to the Amazon rainforest, is widely known for its oil-rich seeds. Its by-products, particularly the press cake, husks, and shells left after oil extraction, have significant nutritional and functional potential. These by-products contain high levels of proteins, dietary fiber, and bioactive compounds that can be repurposed to develop functional foods, nutraceuticals, and dietary supplements. This review article provides a detailed overview of the composition of sacha inchi by-products, recent findings on optimizing extraction processes for proteins, bioactive peptides, and antioxidant compounds, and product innovations using sacha inchi residues. It highlights the health benefits of consuming these products, such as functional bakery items and plant-based beverages with high sensory acceptance, protein hydrolysates with antioxidant and anti-inflammatory properties, beneficial effects on gut microbiota, and oligosaccharides with prebiotic properties, positioning sacha inchi by-products as key ingredients for developing plant-based nutraceutical and functional products. Additionally, the article emphasizes the potential of these by-products to contribute to a circular economy, reduce waste, and align with global efforts to achieve Sustainable Development Goals (SDGs) related to health, sustainable production, and environmental impact.</p>","PeriodicalId":20092,"journal":{"name":"Plant Foods for Human Nutrition","volume":"80 1","pages":"54"},"PeriodicalIF":3.1,"publicationDate":"2025-02-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143080850","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}