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Diabetes and vitamin D: The effect of insulin sensitivity and gut microbial health. 糖尿病与维生素 D：胰岛素敏感性和肠道微生物健康的影响。
Advances in Food and Nutrition Research Pub Date : 2024-01-01 Epub Date: 2024-04-20 DOI: 10.1016/bs.afnr.2024.04.001
Denise K Daley, Semone B Myrie
{"title":"Diabetes and vitamin D: The effect of insulin sensitivity and gut microbial health.","authors":"Denise K Daley, Semone B Myrie","doi":"10.1016/bs.afnr.2024.04.001","DOIUrl":"10.1016/bs.afnr.2024.04.001","url":null,"abstract":"<p><p>Current global estimation suggests that about 10% of adults worldwide have diabetes, thus, various strategies are needed to address the issue, including dietary factors such as vitamin D. Various studies have suggested an inverse associations between vitamin D and the risks and pathogenesis of all forms of diabetes (type 1, type 2 and gestational diabetes). The underlying mechanism is not fully understood; however, the expression of vitamin D receptors in pancreatic beta cells suggests an important physiological role for vitamin D in beta cell function. Vitamin D deficiency may impair blood glucose control and decrease insulin sensitivity by reducing insulin secretion from beta cells. Many studies suggest that vitamin D intervention may be beneficial; however, there is inconclusive evidence of the effectiveness of vitamin D supplementation on reducing the risks or managing the pathogenesis of all forms of diabetes. Part of the pathogenesis of vitamin D for reducing diabetes is thought to be related to its impact on gut microbiota profile, via the suggested prebiotic properties of vitamin D.</p>","PeriodicalId":35571,"journal":{"name":"Advances in Food and Nutrition Research","volume":"109 ","pages":"160-184"},"PeriodicalIF":0.0,"publicationDate":"2024-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141082457","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Microgel delivery systems of functional substances for precision nutrition. 用于精准营养的功能物质微凝胶输送系统。
Advances in Food and Nutrition Research Pub Date : 2024-01-01 Epub Date: 2024-06-18 DOI: 10.1016/bs.afnr.2024.05.003
Shanshan Tie
{"title":"Microgel delivery systems of functional substances for precision nutrition.","authors":"Shanshan Tie","doi":"10.1016/bs.afnr.2024.05.003","DOIUrl":"https://doi.org/10.1016/bs.afnr.2024.05.003","url":null,"abstract":"<p><p>Microgels delivery system have great potential in functional substances encapsulation, protection, release, precise delivery and nutritional intervention. Microgel is a three-dimensional network structure formed by physical or chemical crosslinking of biopolymers, whose characteristics include dispersion and swelling, stable structure, small volume and high specific surface area, and is a special kind of colloid. In this chapter, the common wall materials for preparing food grade microgels, and the main preparation principles, methods, advantages and disadvantages of microgels loaded with functional substances were firstly reviewed. Then the main characteristics of microgel as delivery system, such as deformability, high encapsulation, stimulus-responsive release and targeted delivery, and its potential benefits in intervening chronic diseases were summarized. Finally, the applications of microgel delivery system for functional substance in the field of precision nutrition were discussed. This chapter will help to design of next-generation advanced targeting microgel delivery system, and realize precision nutrition intervention of food functional substances on body health.</p>","PeriodicalId":35571,"journal":{"name":"Advances in Food and Nutrition Research","volume":"112 ","pages":"147-171"},"PeriodicalIF":0.0,"publicationDate":"2024-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142112903","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Biological activity, limitations and steady-state delivery of functional substances for precision nutrition. 用于精准营养的功能物质的生物活性、局限性和稳态输送。
Advances in Food and Nutrition Research Pub Date : 2024-01-01 Epub Date: 2024-06-15 DOI: 10.1016/bs.afnr.2024.05.006
Guoxin Cui, Xiaoting Yu, Ming He, Shasha Huang, Kangjing Liu, Yu Li, Jiaxuan Li, Xiaoyang Shao, Qiyan Lv, Xueqian Li, Mingqian Tan
{"title":"Biological activity, limitations and steady-state delivery of functional substances for precision nutrition.","authors":"Guoxin Cui, Xiaoting Yu, Ming He, Shasha Huang, Kangjing Liu, Yu Li, Jiaxuan Li, Xiaoyang Shao, Qiyan Lv, Xueqian Li, Mingqian Tan","doi":"10.1016/bs.afnr.2024.05.006","DOIUrl":"10.1016/bs.afnr.2024.05.006","url":null,"abstract":"<p><p>Food-related functional substances with biological activity serve as a crucial material foundation for achieving precision nutrition, which has gained increasing attraction in regulating physiological functions, preventing chronic diseases, and maintaining human health. Nutritional substances typically include bioactive proteins, peptides, polysaccharides, polyphenols, functional lipids, carotenoids, probiotics, vitamins, saponins, and terpenes. These functional substances play an essential role in precise nutrition. This chapter introduces and summarizes typical functional substances to demonstrate the challenges in precision nutrition for their stability, solubility, and bioavailability. The current status of delivery systems of functional substances is described to give an insight into the development of desirable characteristics, such as food grade status, high loading capacity, site targeting, and controlled release capacity. Finally, the applications of food-borne delivery systems of functional substances for precision nutrition are emphasized to meet the requirement for precision nutrition during nutritional intervention for chronic diseases.</p>","PeriodicalId":35571,"journal":{"name":"Advances in Food and Nutrition Research","volume":"112 ","pages":"1-50"},"PeriodicalIF":0.0,"publicationDate":"2024-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142112896","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
High pressure processing plus technologies: Enhancing the inactivation of vegetative microorganisms. 高压加工加技术：加强无性微生物的灭活。
Advances in Food and Nutrition Research Pub Date : 2024-01-01 Epub Date: 2024-05-31 DOI: 10.1016/bs.afnr.2024.02.003
Peiqing Yang, Xiaojun Liao
{"title":"High pressure processing plus technologies: Enhancing the inactivation of vegetative microorganisms.","authors":"Peiqing Yang, Xiaojun Liao","doi":"10.1016/bs.afnr.2024.02.003","DOIUrl":"https://doi.org/10.1016/bs.afnr.2024.02.003","url":null,"abstract":"<p><p>High pressure processing (HPP) is a non-thermal technology that can ensure microbial safety without compromising food quality. However, the presence of pressure-resistant sub-populations, the revival of sub-lethally injured (SLI) cells, and the resuscitation of viable but non-culturable (VBNC) cells pose challenges for its further development. The combination of HPP with other methods such as moderate temperatures, low pH, and natural antimicrobials (e.g., bacteriocins, lactate, reuterin, endolysin, lactoferrin, lactoperoxidase system, chitosan, essential oils) or other non-thermal processes (e.g., CO<sub>2</sub>, UV-TiO<sub>2</sub> photocatalysis, ultrasound, pulsed electric fields, ultrafiltration) offers feasible alternatives to enhance microbial inactivation, termed as \"HPP plus\" technologies. These combinations can effectively eliminate pressure-resistant sub-populations, reduce SLI or VBNC cell populations, and inhibit their revival or resuscitation. This review provides an updated overview of microbial inactivation by \"HPP plus\" technologies and elucidates possible inactivation mechanisms.</p>","PeriodicalId":35571,"journal":{"name":"Advances in Food and Nutrition Research","volume":"110 ","pages":"145-195"},"PeriodicalIF":0.0,"publicationDate":"2024-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141437538","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Edible insects in food. 食物中的食用昆虫
Advances in Food and Nutrition Research Pub Date : 2024-01-01 Epub Date: 2023-11-13 DOI: 10.1016/bs.afnr.2023.10.005
Yun-Sang Choi, Jae Hoon Lee, Tae-Kyung Kim, Dong-Min Shin
{"title":"Edible insects in food.","authors":"Yun-Sang Choi, Jae Hoon Lee, Tae-Kyung Kim, Dong-Min Shin","doi":"10.1016/bs.afnr.2023.10.005","DOIUrl":"10.1016/bs.afnr.2023.10.005","url":null,"abstract":"<p><p>Edible insects, with their high protein and lipid content, offer a safe and cost-effective alternative to traditional protein sources. They are environmentally friendly, emitting fewer greenhouse gases and requiring less water than livestock farming. Their rapid reproduction, efficiency, and labor-saving qualities make them attractive for industry. However, the unappealing appearance of edible insects hinders consumer acceptance. To overcome this, materialization technologies should be developed, and negative perceptions addressed with objective data. Promoting the nutritional value, safe rearing, disease prevention, and cost-efficiency of edible insects can boost consumer interest. Commercializing various insect products is crucial to revitalize their integration into the food industry.</p>","PeriodicalId":35571,"journal":{"name":"Advances in Food and Nutrition Research","volume":"108 ","pages":"223-264"},"PeriodicalIF":0.0,"publicationDate":"2024-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140068813","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Upcycling of seafood side streams for circularity. 海产品副产品的循环再利用。
Advances in Food and Nutrition Research Pub Date : 2024-01-01 Epub Date: 2024-02-13 DOI: 10.1016/bs.afnr.2023.11.002
R Anbarasan, Brijesh K Tiwari, R Mahendran
{"title":"Upcycling of seafood side streams for circularity.","authors":"R Anbarasan, Brijesh K Tiwari, R Mahendran","doi":"10.1016/bs.afnr.2023.11.002","DOIUrl":"10.1016/bs.afnr.2023.11.002","url":null,"abstract":"<p><p>The upcycling of seafood side streams emerges as a crucial facet in the quest for circularity within the food industry, surpassing other food sources in its significance. Seafood side stream plays an indispensable role in global food security and human nutrition. Nevertheless, losses ensue throughout the seafood supply chain, resulting in substantial waste generation. These underutilized seafood by-products contain valuable resources like edible proteins and nitrogenous compounds. Projections indicate that fishery products' utilization for human consumption will soar to 204 MT by 2030. Yet, the industry annually generates millions of tonnes of waste, predominantly from crab, shrimp, and lobster shells, leading to environmental impacts due to COD and BOD issues. A five-tier circular economic model offers a framework to manage seafood side-streams efficiently, with applications spanning pharmaceuticals, food production, animal feed, fertilizers, and energy fuel, thereby maximizing their potential and reducing waste in line with sustainability goals.</p>","PeriodicalId":35571,"journal":{"name":"Advances in Food and Nutrition Research","volume":"108 ","pages":"179-221"},"PeriodicalIF":0.0,"publicationDate":"2024-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140068819","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Vitamin D and obesity. 维生素 D 与肥胖症
Advances in Food and Nutrition Research Pub Date : 2024-01-01 Epub Date: 2024-03-05 DOI: 10.1016/bs.afnr.2023.12.006
Chan Yoon Park, Sung Nim Han
{"title":"Vitamin D and obesity.","authors":"Chan Yoon Park, Sung Nim Han","doi":"10.1016/bs.afnr.2023.12.006","DOIUrl":"10.1016/bs.afnr.2023.12.006","url":null,"abstract":"<p><p>An inverse association between vitamin D status and obesity has been reported across diverse populations and age groups in humans. In animal model of diet-induced obesity, dysregulation of vitamin D metabolism has been observed. However, the causal relationship between vitamin D status and obesity is not conclusive. Several explanations, such as volumetric dilution, sequestration of vitamin D into adipose tissue, and limited sunlight exposure, have been suggested as the underlying mechanisms linking poor vitamin D status and obesity. Vitamin D can modulate adipose tissue biology, spanning from adipocyte differentiation to adipocyte apoptosis and energy metabolism, indicating its potential impact on adiposity. In this chapter, we will review the prevalence of vitamin D deficiency and determinants of vitamin D deficiency among different populations, as well as changes in vitamin D metabolism associated with obesity. Additionally, we will review vitamin D's regulation of adipogenesis and lipogenesis at the cellular level in order to gain a deeper understanding of the underlying mechanisms linking vitamin D levels and obesity.</p>","PeriodicalId":35571,"journal":{"name":"Advances in Food and Nutrition Research","volume":"109 ","pages":"221-247"},"PeriodicalIF":0.0,"publicationDate":"2024-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141082482","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Frontiers of machine learning in smart food safety. 智能食品安全领域的机器学习前沿。
Advances in Food and Nutrition Research Pub Date : 2024-01-01 Epub Date: 2024-06-22 DOI: 10.1016/bs.afnr.2024.06.009
Jinxin Liu, Jessica Bensimon, Xiaonan Lu
{"title":"Frontiers of machine learning in smart food safety.","authors":"Jinxin Liu, Jessica Bensimon, Xiaonan Lu","doi":"10.1016/bs.afnr.2024.06.009","DOIUrl":"10.1016/bs.afnr.2024.06.009","url":null,"abstract":"<p><p>Integration of machine learning (ML) technologies into the realm of smart food safety represents a rapidly evolving field with significant potential to transform the management and assurance of food quality and safety. This chapter will discuss the capabilities of ML across different segments of the food supply chain, encompassing pre-harvest agricultural activities to post-harvest processes and delivery to the consumers. Three specific examples of applying cutting-edge ML to advance food science are detailed in this chapter, including its use to improve beer flavor, using natural language processing to predict food safety incidents, and leveraging social media to detect foodborne disease outbreaks. Despite advances in both theory and practice, application of ML to smart food safety still suffers from issues such as data availability, model reliability, and transparency. Solving these problems can help realize the full potential of ML in food safety. Development of ML in smart food safety is also driven by social and industry impacts. The improvement and implementation of legal policies brings both opportunities and challenges. The future of smart food safety lies in the strategic implementation of ML technologies, navigating social and industry impacts, and adapting to regulatory changes in the AI era.</p>","PeriodicalId":35571,"journal":{"name":"Advances in Food and Nutrition Research","volume":"111 ","pages":"35-70"},"PeriodicalIF":0.0,"publicationDate":"2024-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141894473","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
A discussion on A1-free milk: Nuances and comments beyond implications to the health. 关于无 A1 牛奶的讨论：对健康影响之外的细微差别和评论。
Advances in Food and Nutrition Research Pub Date : 2024-01-01 Epub Date: 2024-03-02 DOI: 10.1016/bs.afnr.2024.01.001
Adriana Dantas, Milena Dutra Pierezan, Callebe Camelo-Silva, Vanessa Zanetti, Tatiana Colombo Pimentel, Adriano Gomes da Cruz, Silvani Verruck
{"title":"A discussion on A1-free milk: Nuances and comments beyond implications to the health.","authors":"Adriana Dantas, Milena Dutra Pierezan, Callebe Camelo-Silva, Vanessa Zanetti, Tatiana Colombo Pimentel, Adriano Gomes da Cruz, Silvani Verruck","doi":"10.1016/bs.afnr.2024.01.001","DOIUrl":"10.1016/bs.afnr.2024.01.001","url":null,"abstract":"<p><p>This chapter provides an overarching view of the multifaceted aspects of milk β-casein, focusing on its genetic variants A1 and A2. The work examines the current landscape of A1-free milk versus regular milk, delving into health considerations, protein detection methods, technological impacts on dairy production, non-bovine protein, and potential avenues for future research. Firstly, it discussed ongoing debates surrounding categorizing milk based on A1 and A2 β-casein variants, highlighting challenges in establishing clear regulatory standards and quality control methods. The chapter also addressed the molecular distinction between A1 and A2 variants at position 67 of the amino acid chain. This trait affects protein conformation, casein micelle properties, and enzymatic susceptibility. Variations in β-casein across animal species are acknowledged, casting doubt on non-bovine claims of \"A2-like\" milk due to terminology and genetic differences. Lastly, this work explores the burgeoning field of biotechnology in milk production.</p>","PeriodicalId":35571,"journal":{"name":"Advances in Food and Nutrition Research","volume":"110 ","pages":"197-241"},"PeriodicalIF":0.0,"publicationDate":"2024-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141437533","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Emulsions delivery systems of functional substances for precision nutrition. 用于精准营养的功能物质乳液输送系统。
Advances in Food and Nutrition Research Pub Date : 2024-01-01 Epub Date: 2024-06-08 DOI: 10.1016/bs.afnr.2024.05.002
Lijuan Zhang
{"title":"Emulsions delivery systems of functional substances for precision nutrition.","authors":"Lijuan Zhang","doi":"10.1016/bs.afnr.2024.05.002","DOIUrl":"10.1016/bs.afnr.2024.05.002","url":null,"abstract":"<p><p>Many functional substances are chemically unstable and exhibit variable water/oil solubility, reducing their bioavailability and efficacy. It is necessary to devise effective measures to improve the unfavorable properties of functional substances and maximize their potential benefits in nutritional interventions. Therefore, the development and application of edible emulsion-based delivery systems for these functional substances using food-grade materials would be highly beneficial for the food industry. In recent years, Pickering emulsions have garnered significant attention in the scientific community due to their characteristic of being free from surfactants. This section focuses on emphasizing the design and preparation of emulsion delivery systems based on functional substances. Additionally, we summarize the current applications of emulsion delivery systems in functional substances. This chapter also discusses the potential advantages of Pickering emulsion systems in the precise nutrition field, including high targeting specificity and nutritional intervention for various diseases. Well-designed Pickering emulsion delivery carriers for functional substances can enhance their stability in food processing and in vivo digestion. To meet the nutritional needs of specific populations for functional foods, utilizing emulsion delivery systems to improve the bioavailability of functional substances will provide a theoretical basis for the precise nutrition of functional substances in functional foods.</p>","PeriodicalId":35571,"journal":{"name":"Advances in Food and Nutrition Research","volume":"112 ","pages":"173-197"},"PeriodicalIF":0.0,"publicationDate":"2024-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142112897","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
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