Future Foods最新文献_第9页

Valorization of Bombyx mori pupae and Moringa oleifera leaf as sources of alternative protein: Structural, functional and antioxidant properties 蚕蛹和油辣木叶作为替代蛋白质来源的价值：结构、功能和抗氧化特性

IF 7.2

Future Foods Pub Date : 2024-06-22 DOI: 10.1016/j.fufo.2024.100408

Susma Bhattarai , Wattinee Katekhong , Utai Klinkesorn , Methavee Peanparkdee

{"title":"Valorization of Bombyx mori pupae and Moringa oleifera leaf as sources of alternative protein: Structural, functional and antioxidant properties","authors":"Susma Bhattarai , Wattinee Katekhong , Utai Klinkesorn , Methavee Peanparkdee","doi":"10.1016/j.fufo.2024.100408","DOIUrl":"https://doi.org/10.1016/j.fufo.2024.100408","url":null,"abstract":"<div><p>This study compared protein concentrates extracted from silkworm pupae (SPP) and moringa leaf (MLP) using alkaline extraction followed by isoelectric precipitation with commercial whey protein concentrate (WPC). SPP demonstrated higher protein extraction yield of 5.99 % and protein recovery of 66.02 % compared to MLP (4.39% and 55.27% of extraction yield and protein recovery, respectively). Proximate composition analysis revealed that SPP contained high protein of 65.40 % with ∼13 % fat content, while MLP had lower protein (48.70%) and fat content (0.33%). Particle size analysis showed small mean diameters of ∼123 nm for WPC, ∼192 nm for SPP, and ∼1485 nm for MLP with low polydispersity index (0.35 to 0.51). Secondary structure analysis highlighted β-sheet as predominant in WPC and MLP, while SPP exhibited a major β-turns structure. Solubility studies indicated that SPP had lowest solubility compared to others. In terms of functional properties, MLP exhibited the highest water and oil holding capacities, and foaming capacity, while SPP showed the greatest emulsifying capacity and stability. After passing simulated intestinal digestion, SPP exhibited the highest recovery of TPC, ABTS, DPPH, and FRAP. This study emphasizes the feasibility and advantages of utilizing SPP and MLP as food ingredients for various food applications.</p></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"10 ","pages":"Article 100408"},"PeriodicalIF":7.2,"publicationDate":"2024-06-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S266683352400114X/pdfft?md5=5af9c1f89d0bf7fd7ab454ee2baddb61&pid=1-s2.0-S266683352400114X-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141483528","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Characterization of all life stages of Tenebrio molitor: Envisioning innovative applications for this edible insect 确定 Tenebrio molitor 所有生命阶段的特征：设想这种可食用昆虫的创新应用

IF 7.2

Future Foods Pub Date : 2024-06-21 DOI: 10.1016/j.fufo.2024.100404

Nuno Muñoz-Seijas , Helena Fernandes , José Eugenio López-Periago , David Outeiriño , María Guadalupe Morán-Aguilar , José Manuel Domínguez , José Manuel Salgado

{"title":"Characterization of all life stages of Tenebrio molitor: Envisioning innovative applications for this edible insect","authors":"Nuno Muñoz-Seijas , Helena Fernandes , José Eugenio López-Periago , David Outeiriño , María Guadalupe Morán-Aguilar , José Manuel Domínguez , José Manuel Salgado","doi":"10.1016/j.fufo.2024.100404","DOIUrl":"https://doi.org/10.1016/j.fufo.2024.100404","url":null,"abstract":"<div><p>The human food security is unavoidably dependent on exploring novel nutritional sources, such as edible insects. However, insects farming needs to improve their rearing practices, such as extracting value from all growing stages, from larvae until adults. In this work, a full characterization of larvae, pupae and adults of <em>Tenebrio molitor</em> was carried out. Higher protein and ash contents were observed in pupae, while higher lipids (mainly polyunsaturated fatty acids, PUFA) were observed in larvae, decreasing until reaching the adult stage. Chitin content was 6-fold higher in adults than larvae and pupae. Also, it was possible to quantify the chitin resorting to computed 3D tomography, achieving similar values as the traditional and chemically based method. Lower mineral content was found in larvae, while high iron, zinc and copper levels were found in beetles. Phenolic compounds content was similar among larvae, pupae and beetles. FTIR analysis was a valuable, easy, and fast method to assess the nutritional composition of <em>T. molitor</em>, detecting vibrations characteristic of protein, lipids and chitin fractions. This study provides a full characterization of all life stages of <em>T. molitor</em>, highlighting the possible valorisation chains that can be adopted to obtain highly nutritive and/or functional compounds.</p></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"10 ","pages":"Article 100404"},"PeriodicalIF":7.2,"publicationDate":"2024-06-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2666833524001102/pdfft?md5=724ce1601ff701f6c9b7237ec1aadc15&pid=1-s2.0-S2666833524001102-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141444202","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Consumers’ acceptance and willingness to pay for enriched foods: Evidence from a choice experiment in Italy 消费者对强化食品的接受程度和支付意愿：来自意大利选择实验的证据

IF 7.2

Future Foods Pub Date : 2024-06-21 DOI: 10.1016/j.fufo.2024.100405

Concetta Nazzaro, Marcello Stanco, Anna Uliano, Giuseppe Marotta

{"title":"Consumers’ acceptance and willingness to pay for enriched foods: Evidence from a choice experiment in Italy","authors":"Concetta Nazzaro, Marcello Stanco, Anna Uliano, Giuseppe Marotta","doi":"10.1016/j.fufo.2024.100405","DOIUrl":"https://doi.org/10.1016/j.fufo.2024.100405","url":null,"abstract":"<div><p>Over the last decades, consumer has evolved becoming increasingly responsible, showing a preference for those foods having a positive impact on health, society and environment. In particular, consumers are showing an increasing interest in food innovation and towards foods capable to produce health benefits, such as enriched foods, which can be considered as functional foods. As consumer acceptance is crucial to the success of food innovation, this study aims to investigate consumers’ acceptance for two innovative enriched foods: extra virgin olive oil enriched with longchain Omega-3 fatty acids (EPA and DHA), and a lutein-enriched durum wheat pasta. To achieve study's aim, a choice experiment has been realized, also to detect consumers’ WTP. The analysis involved 445 Italian consumers. Results show that price represents the attribute that most of all is able to affect consumers’ utility, followed by the presence of the functional element. Furthermore, the analysis also shows consumers’ WTP a price premium for the functional attribute, for both products considered in the study. Such results highlight useful insights for practitioners and outlines new perspectives for future research.</p></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"10 ","pages":"Article 100405"},"PeriodicalIF":7.2,"publicationDate":"2024-06-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2666833524001114/pdfft?md5=e48809fa266583f0f78e78e6e1e30a48&pid=1-s2.0-S2666833524001114-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141486474","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","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 effect of corn starch and transglutaminase on quality improvement of soybean-based analog rice 玉米淀粉和转谷氨酰胺酶对提高大豆模拟米品质的影响

IF 7.2

Future Foods Pub Date : 2024-06-21 DOI: 10.1016/j.fufo.2024.100407

Aji Sutrisno , Andi Nur Fajri Suloi , Erni Sofia Murtini , Nur Alim Bahmid

{"title":"The effect of corn starch and transglutaminase on quality improvement of soybean-based analog rice","authors":"Aji Sutrisno , Andi Nur Fajri Suloi , Erni Sofia Murtini , Nur Alim Bahmid","doi":"10.1016/j.fufo.2024.100407","DOIUrl":"https://doi.org/10.1016/j.fufo.2024.100407","url":null,"abstract":"<div><p>The development of soybean-based analog rice is a potential alternative to rice because of its high protein content. However, the soybean-based analog rice has poor physical properties during cooking, so improvements are required. This research aimed to investigate the effects of corn starch and transglutaminase (TGase) additions on the physicochemical properties of soybean-based analog rice. Variation of soybean flour to corn starch ratio (100:0, 80:20, 60:40, and 40:60) and TGase concentrations (0 %, 0.5 %, and 1 %) were applied. The result showed that the soybean-corn starch interaction produced a strong network, decreasing the cooking loss. The addition of corn starch also improved the lightness and whiteness of analog rice. The formulation of 60 % soybean and 40 % corn starch produced analog rice with a balanced macronutrient composition, providing moderate levels of protein, fat, and carbohydrates, a relatively higher ash content, and the most compact and smoothest microstructure. Furthermore, the addition of TGase increased the texture profile of analog rice, reduced water absorption and volume expansion, and significantly prevented cooking losses. Hence, the combination of soybean flour and corn starch, along with the addition of TGase, improved the physicochemical properties, including the high protein content, color, texture, and cooking quality of analog rice.</p></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"10 ","pages":"Article 100407"},"PeriodicalIF":7.2,"publicationDate":"2024-06-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2666833524001138/pdfft?md5=e15ff27383232ef9f4abb9e9d8a44560&pid=1-s2.0-S2666833524001138-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141486476","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Antioxidant benefits of Ecklonia radiata algae phenolic extracts in food grade omega-3 delivery systems Ecklonia radiata 藻类酚类提取物在食品级欧米加-3 给药系统中的抗氧化功效

IF 7.2

Future Foods Pub Date : 2024-06-20 DOI: 10.1016/j.fufo.2024.100406

Tharuka Gunathilake , Taiwo O. Akanbi , Bo Wang , Colin J. Barrow

{"title":"Antioxidant benefits of Ecklonia radiata algae phenolic extracts in food grade omega-3 delivery systems","authors":"Tharuka Gunathilake , Taiwo O. Akanbi , Bo Wang , Colin J. Barrow","doi":"10.1016/j.fufo.2024.100406","DOIUrl":"https://doi.org/10.1016/j.fufo.2024.100406","url":null,"abstract":"<div><p>Seaweed phenolics are an attractive, sustainable source of natural phenolic antioxidants, and have potential for stabilising complex food and feed systems. In the present study, three seaweeds collected along the Victoria coastline of Australia were extracted and screened for phenolic content and antioxidant activity. A 70/30 ethanol/water extract of <em>Ecklonia radiata</em> was selected and major phenolics were characterised using LC-ESI-QTOF-MS/MS, with eckol-type phlorotannins being the identified as the most abundant in this extract. This <em>Ecklonia radiata</em> extract was able to oxidatively stabilise tuna oil-in-water emulsion at low concentrations but showed some pro-oxidant effects in at higher concentrations in both emulsions and microcapsules omega-3 delivery systems. <em>Ecklonia radiata</em> phenolics are useful for oxidative stabilisation but results indicate that phenolic levels need to be specifically tailored for each application, particularly for complex food delivery systems.</p></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"10 ","pages":"Article 100406"},"PeriodicalIF":7.2,"publicationDate":"2024-06-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2666833524001126/pdfft?md5=548e501ea08f995ddf19a4e441020e67&pid=1-s2.0-S2666833524001126-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141438742","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Evaluating consumers' acceptability of laser-labeled apple fruit 评估消费者对激光标签苹果水果的接受程度

IF 7.2

Future Foods Pub Date : 2024-06-20 DOI: 10.1016/j.fufo.2024.100401

Durga Khadka , Martin J. Talavera , Eleni D. Pliakoni , Logan L. Britton , Londa Nwadike , Manreet S. Bhullar

{"title":"Evaluating consumers' acceptability of laser-labeled apple fruit","authors":"Durga Khadka , Martin J. Talavera , Eleni D. Pliakoni , Logan L. Britton , Londa Nwadike , Manreet S. Bhullar","doi":"10.1016/j.fufo.2024.100401","DOIUrl":"https://doi.org/10.1016/j.fufo.2024.100401","url":null,"abstract":"<div><p>Fresh produce is traditionally labeled with plastic Price LookUp (PLU) stickers that are environmental contaminants and can easily detach during handling and disrupt traceability. The CO2 laser-labeling technology (LLT), an alternate method of produce labeling, has been gaining attention. However, the performance of this technology varies by produce, and consumer perception and acceptability remain understudied. The study evaluated consumers' perception and acceptability of the laser-labeled apple fruit that were purchased locally, laser-printed with a QR code, and coated with edible wax. A consumer study (<em>N</em> = 75) was conducted using 1) Apple with QR-code, 2) Apple with PLU plastic sticker, and 3) non-labeled control. Respondents received randomized treatment samples and completed questionnaires. The study revealed that QR-code labels were less preferred than sticker labels and no labels. Overall liking, label liking, and purchase intent were significantly lower for QR-code labels. However, after providing information about the QR-code benefits, rankings for all labels became statistically similar. Despite 52 % of respondents preferring QR-code labels for their sustainability benefits, they were less likely to recommend them than sticker labels. Laser labeling technology has the potential for industrial application from the consumers' perspectives, and providing consumer education is crucial for its success.</p></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"10 ","pages":"Article 100401"},"PeriodicalIF":7.2,"publicationDate":"2024-06-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2666833524001072/pdfft?md5=1fee55a136e6f047259d14f79036dda0&pid=1-s2.0-S2666833524001072-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141444201","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Cold plasma pretreatment for transforming fruit and vegetable waste: A comprehensive review 转化果蔬废料的冷等离子体预处理：综述

IF 7.2

Future Foods Pub Date : 2024-06-20 DOI: 10.1016/j.fufo.2024.100400

Vaishnavi Patil , Rafeeya Shams , Kshirod Kumar Dash

{"title":"Cold plasma pretreatment for transforming fruit and vegetable waste: A comprehensive review","authors":"Vaishnavi Patil , Rafeeya Shams , Kshirod Kumar Dash","doi":"10.1016/j.fufo.2024.100400","DOIUrl":"https://doi.org/10.1016/j.fufo.2024.100400","url":null,"abstract":"<div><p>The application of cold plasma technology has demonstrated promise in addressing fruit and vegetable waste, providing several advantages such as waste minimization, elimination of microorganisms, and value addition. The core concept of cold plasma involves generating gas that is partially ionised and consists of charged particles, free radicals, and reactive species. The fruits and vegetable processing industry generates substantial quantity of waste through storage, processing, pulping, and juicing. The cold plasma approach disintegrates cellular structures and liberates bioactive compounds by subjecting the waste material to high-energy electrons and ions generated within the plasma. This review evaluates the application of cold plasma technology to enhance the utilisation of fruit and vegetable waste. The process of optimising parameters for cold plasma treatment, including power, voltage, treatment duration, gas selection, flow rate, exposure mode, and product composition, is illustrated. This article explores the significant effects of cold plasma on several forms of fruit and vegetable waste, such as extraction of bioactive compounds, the process of enhanced drying, inactivation of harmful microbes, and enzyme preservation. This study investigates the utilisation of cold plasma in hurdle treatments, focusing on the kinetics, modelling, and optimisation aspects of applying cold plasma to treat fruit and vegetable waste.</p></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"10 ","pages":"Article 100400"},"PeriodicalIF":7.2,"publicationDate":"2024-06-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2666833524001060/pdfft?md5=76c754d2dfa013097b45327966498367&pid=1-s2.0-S2666833524001060-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141483533","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","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 roles of media ingredients in muscle cell culture for cultured meat production—A mini-review 培养基成分在用于肉类生产的肌肉细胞培养中的作用--微型综述

IF 7.2

Future Foods Pub Date : 2024-06-17 DOI: 10.1016/j.fufo.2024.100403

Da Young Lee , Seung Hyeon Yun , Juhyun Lee , Ermie Mariano Jr. , Yeongwoo Choi , Dahee Han , Jinmo Park , Jin Soo Kim , Seung Yun Lee , Sun Jin Hur

{"title":"The roles of media ingredients in muscle cell culture for cultured meat production—A mini-review","authors":"Da Young Lee , Seung Hyeon Yun , Juhyun Lee , Ermie Mariano Jr. , Yeongwoo Choi , Dahee Han , Jinmo Park , Jin Soo Kim , Seung Yun Lee , Sun Jin Hur","doi":"10.1016/j.fufo.2024.100403","DOIUrl":"https://doi.org/10.1016/j.fufo.2024.100403","url":null,"abstract":"<div><p>This review was conducted to provide basic knowledge in developing new culture media for cultured meat production by compiling research on how the main media components affect cell proliferation and muscle differentiation. The culturing process can be divided into five processes: cell acquisition, cell proliferation, cell differentiation, myotube formation, and muscle maturation. To date, cultural media research has shown that amino acids, fatty acids, and carbohydrates mainly act as energy and nutrient sources for cell proliferation and muscle production, and minerals mainly play roles as regulators of cell proliferation and muscle production. Vitamins not only protect cells from oxidative stress but also promote cell growth and regulate cell growth-related genes. Additionally, cytokines play a role in regulating genes related to muscle proliferation and regeneration, and hormones, such as growth factors, insulin, and thyroid hormones, benefit muscle growth and regulation.</p></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"10 ","pages":"Article 100403"},"PeriodicalIF":7.2,"publicationDate":"2024-06-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2666833524001096/pdfft?md5=404d481ce0cf10cadcf2c9cc6f37035d&pid=1-s2.0-S2666833524001096-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141434860","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Nutritional, anti-nutrient, stability and organoleptic characterisation of plant-based milk alternatives derived from adzuki bean (Vigna angularis) and mung bean (Vigna radiata) 从赤豆（Vigna angularis）和绿豆（Vigna radiata）中提取的植物基牛奶替代品的营养、抗营养素、稳定性和感官特征

Future Foods Pub Date : 2024-06-15 DOI: 10.1016/j.fufo.2024.100402

Dayna Shu Min Ong, Hui Wen Lee, Michelle Ting Yun Yeo, Jie Hong Chiang

{"title":"Nutritional, anti-nutrient, stability and organoleptic characterisation of plant-based milk alternatives derived from adzuki bean (Vigna angularis) and mung bean (Vigna radiata)","authors":"Dayna Shu Min Ong, Hui Wen Lee, Michelle Ting Yun Yeo, Jie Hong Chiang","doi":"10.1016/j.fufo.2024.100402","DOIUrl":"10.1016/j.fufo.2024.100402","url":null,"abstract":"<div><p>Adzuki bean (<em>Vigna angularis</em>) and mung bean (<em>Vigna radiata</em>) were investigated for their potential as plant-based milk alternatives. Their nutritional, anti-nutrient, stability, and organoleptic characteristics were compared with commercial soymilk and bovine milk. Results showed that both adzuki bean milk (ABM) and mung bean milk (MBM) demonstrated lower protein (ABM: 2.19 ± 0.10 %; MBM: 1.63 ± 0.05 %) and carbohydrate contents compared to soymilk. Additionally, they exhibited magnesium contents similar to bovine milk and iron levels comparable to both soymilk and bovine milk. While total amino acid content was lower in ABM and MBM, their phytic acid and purine contents were significantly lower than in soymilk. Fewer volatile compounds associated with beany flavours were also present in ABM and MBM, and ABM emerged as a palatable choice from the sensory analysis. These findings suggest that ABM and MBM have the potential to offer diverse and palatable plant-based milk options for consumers.</p></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"10 ","pages":"Article 100402"},"PeriodicalIF":0.0,"publicationDate":"2024-06-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2666833524001084/pdfft?md5=4e9499bf550f814e7a203ce76da7adcb&pid=1-s2.0-S2666833524001084-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141396885","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Lactogenic treatment effects on milk synthesis genes and protein secretion in cultured bovine mammary epithelial cells 催乳处理对培养牛乳腺上皮细胞中乳汁合成基因和蛋白质分泌的影响

Future Foods Pub Date : 2024-06-13 DOI: 10.1016/j.fufo.2024.100395

Zahra Sattari , Søren Drud-Heydary Nielsen , Jing Che , Martin Krøyer Rasmussen , Yuan Yue , Stig Purup , Nina Aagaard Poulsen , Lotte Bach Larsen

{"title":"Lactogenic treatment effects on milk synthesis genes and protein secretion in cultured bovine mammary epithelial cells","authors":"Zahra Sattari , Søren Drud-Heydary Nielsen , Jing Che , Martin Krøyer Rasmussen , Yuan Yue , Stig Purup , Nina Aagaard Poulsen , Lotte Bach Larsen","doi":"10.1016/j.fufo.2024.100395","DOIUrl":"10.1016/j.fufo.2024.100395","url":null,"abstract":"<div><p>In a cellular agriculture context, the possibility of producing milk components using tissue derived bovine mammary epithelial cells (MEC) is an upcoming strategy being considered. As an essential step, development of an <em>in-vitro</em> model for optimizing lactogenic activity of cultured MEC is needed. MECs were isolated from bovine mammary tissue and cultured in a trans-well system. Treatment with differentiation media (DM) was performed for 7-days. Conditioned media containing the cell secretions (the “secretomes”) were collected, and the trans-epithelial-resistance (TEER), measured. On day 7 the cells were lysed, and expression of lactation associated genes were examined using qPCR. Proteomic analysis of the secretomes was performed using timsToF Pro LC-MS/MS. DM treated cells had significantly higher TEER for several days but a general decreasing trend started on day 4. Expressions of CSN1S1, CSN2, CSN3, ELF5 and PRLR were significantly increased after DM treatment. DM significantly altered the secretome's protein compositions. Numerous proteins involved in lactogenic activity of the MEC were identified. However, the DM did not significantly impact their peak intensities. These findings shed light on areas requiring additional refinement of the <em>in-vitro</em> model to enhance the production of milk components. These aspects primarily comprise the DM composition and experimental length.</p></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"10 ","pages":"Article 100395"},"PeriodicalIF":0.0,"publicationDate":"2024-06-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2666833524001011/pdfft?md5=f113d8be45968c68fbc95d883b6841b2&pid=1-s2.0-S2666833524001011-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141403450","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0