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Fucoidan JHCF4s from Hizikia fusiformis against ethanol-induced damage in vitro and in vivo fususiformhizikia褐藻聚糖JHCF4s抗乙醇损伤的体外和体内研究
IF 2.4 3区 农林科学
Food Science and Biotechnology Pub Date : 2025-04-29 DOI: 10.1007/s10068-025-01865-4
Tongchuan Wu, Yichao Liu, Xindan Ai, Sixuan Wang, Aixia Hou, Fei Zheng, Hao Yue, Yulin Dai
{"title":"Fucoidan JHCF4s from Hizikia fusiformis against ethanol-induced damage in vitro and in vivo","authors":"Tongchuan Wu,&nbsp;Yichao Liu,&nbsp;Xindan Ai,&nbsp;Sixuan Wang,&nbsp;Aixia Hou,&nbsp;Fei Zheng,&nbsp;Hao Yue,&nbsp;Yulin Dai","doi":"10.1007/s10068-025-01865-4","DOIUrl":"10.1007/s10068-025-01865-4","url":null,"abstract":"<div><h2>Highlights</h2><div>\u0000 \u0000 <ul>\u0000 <li>\u0000 <p>Hepatoprotective effect of fucoidan</p>\u0000 </li>\u0000 </ul>\u0000 </div></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"34 10","pages":"2295 - 2306"},"PeriodicalIF":2.4,"publicationDate":"2025-04-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143930071","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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
Quantification of carotenoids in Korean fruits and vegetables using reverse-phase HPLC 反相高效液相色谱法测定韩国水果和蔬菜中类胡萝卜素含量
IF 2.4 3区 农林科学
Food Science and Biotechnology Pub Date : 2025-04-18 DOI: 10.1007/s10068-025-01861-8
Young-Jun Jung, Seung-Min Ahn, Hyungjae Lee, Myung-Ji Seo, Jae Kwang Kim, Dae-Ok Kim
{"title":"Quantification of carotenoids in Korean fruits and vegetables using reverse-phase HPLC","authors":"Young-Jun Jung,&nbsp;Seung-Min Ahn,&nbsp;Hyungjae Lee,&nbsp;Myung-Ji Seo,&nbsp;Jae Kwang Kim,&nbsp;Dae-Ok Kim","doi":"10.1007/s10068-025-01861-8","DOIUrl":"10.1007/s10068-025-01861-8","url":null,"abstract":"<div><p>Carotenoids are natural pigments that have health benefits, including antioxidant capacities. The ability to assess the carotenoid content of fruits and vegetables is an essential element of nutritional and food science applications. We analyzed the contents of 10 major carotenoids (capsorubin, capsanthin, lutein, zeaxanthin, β-cryptoxanthin, [13<i>Z</i>]-β-carotene, α-carotene, β-carotene, [9<i>Z</i>]-β-carotene, and lycopene) in 30 types of fruits and 39 types of vegetables grown in Korea along with their associated processed products using reverse-phase HPLC. Carotenoids were generally more abundant in vegetables than in fruits. The most common carotenoid was β-carotene. Fruits were rich in β-cryptoxanthin, while vegetables were rich in lutein and β-carotene. Both capsorubin and capsanthin were found exclusively in red paprika, while capsanthin was also present in red sweet pepper. Lycopene was found only in grapefruit. These findings provide a comprehensive database of carotenoid contents in fruits and vegetables grown in Korea and can serve as a valuable resource for food science and processing.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"34 10","pages":"2321 - 2330"},"PeriodicalIF":2.4,"publicationDate":"2025-04-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143930074","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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
Dendrobium officinale polysaccharides: alleviating UVB-induced skin damage by anti-oxidation and inhibiting matrix metalloproteinases expression 铁皮石斛多糖：通过抗氧化和抑制基质金属蛋白酶的表达，减轻uvb引起的皮肤损伤
IF 2.4 3区 农林科学
Food Science and Biotechnology Pub Date : 2025-04-14 DOI: 10.1007/s10068-025-01860-9
Zhejie Xu, Wanyi Zhou, Chenchen Yang, Ni Zhang, Jingrui Li, Wenyang Tao, Jianrong Xing, Ying Yang, Yali Dang
{"title":"Dendrobium officinale polysaccharides: alleviating UVB-induced skin damage by anti-oxidation and inhibiting matrix metalloproteinases expression","authors":"Zhejie Xu,&nbsp;Wanyi Zhou,&nbsp;Chenchen Yang,&nbsp;Ni Zhang,&nbsp;Jingrui Li,&nbsp;Wenyang Tao,&nbsp;Jianrong Xing,&nbsp;Ying Yang,&nbsp;Yali Dang","doi":"10.1007/s10068-025-01860-9","DOIUrl":"10.1007/s10068-025-01860-9","url":null,"abstract":"<div><p>Ultraviolet B (UVB) is a major external factor causing ultraviolet damage. This study assessed the protective effects of <i>Dendrobium officinale </i>polysaccharides (DOP) from both stems and leaves on UVB-induced skin damage in HaCaT Human Keratinocytes. Notably, stem DOPs (DOP1J, DOP3J, and DOP8J) outperformed leaf DOPs (DOP1Y, DOP3Y, and DOP8Y) in mitigating UVB-induced damage, with DOP1J and DOP8J demonstrating the highest efficacy in preserving cell proliferation. The DOPs exhibited antioxidant properties by enhancing superoxide dismutase, catalase, and glutathione peroxidase activities, and reducing reactive oxygen species levels. They curtailed cellular aging by inhibiting UVB-induced protein phosphorylation of p38, JNK, and ERK1/2 within the mitogen-activated protein kinase (MAPK) signaling pathway and by suppressing the protein expression of p53 and matrix metalloproteinases (MMPs, including MMP-1 and MMP-9). The mechanism underlying DOPs’ protective effects appears to be a dual-action approach: bolstering antioxidant defenses and dampening the MAPK pathway’s activation, thereby hindering the expression of MMPs.</p><h3>Graphical abstract</h3>\u0000<div><figure><div><div><picture><source><img></source></picture></div></div></figure></div></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"34 10","pages":"2307 - 2320"},"PeriodicalIF":2.4,"publicationDate":"2025-04-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143930183","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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
Enhanced encapsulation efficiency and stability of aronia anthocyanins by encapsulation: A focus on ionic strength of wall materials 通过包封提高野樱草花青素的包封效率和稳定性：对壁材离子强度的研究
IF 2.4 3区 农林科学
Food Science and Biotechnology Pub Date : 2025-04-02 DOI: 10.1007/s10068-025-01875-2
Youngbin Jang, Eunmi Koh
{"title":"Enhanced encapsulation efficiency and stability of aronia anthocyanins by encapsulation: A focus on ionic strength of wall materials","authors":"Youngbin Jang,&nbsp;Eunmi Koh","doi":"10.1007/s10068-025-01875-2","DOIUrl":"10.1007/s10068-025-01875-2","url":null,"abstract":"<div><p>Polysaccharides with different zeta potential values, including guar gum (GG), gum Arabic (GA), and xanthan gum (XG), were combined with maltodextrin (MD) and then used as wall materials to encapsulate anthocyanins from aronia. Based on absolute zeta potential of 10 mV, wall materials were divided into two groups: MD (− 2.80 mV) and GG (− 3.49 mV) as non‐ionic materials and GA (− 30.83 mV) and XG (− 65.87 mV) as anionic materials. The addition of aronia concentrates (pH 3.8) had no effect on zeta potential values in non‐ionic MD and MD + GG, whereas it elevated zeta potential values in anionic MD + GA and MD + XG. Non‐ionic MD and MD + GG exhibited higher encapsulation efficiency and storage stability of anthocyanins than anionic MD + GA and MD + XG. Principal component analysis showed that zeta potential values of wall materials positively correlated with encapsulation efficiency and storage stability of anthocyanins. The results indicate that non‐ionic wall materials are suitable for anthocyanins encapsulation.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"34 10","pages":"2197 - 2206"},"PeriodicalIF":2.4,"publicationDate":"2025-04-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143929962","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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
Effect of egg cultivation methods on Salmonella prevalence and the promising prevention strategy: bacteriophage therapy 鸡蛋培养方法对沙门氏菌流行率的影响及有前途的预防策略：噬菌体治疗
IF 2.4 3区 农林科学
Food Science and Biotechnology Pub Date : 2025-03-27 DOI: 10.1007/s10068-025-01855-6
Emre Koç, Segâh Yetişkin, Ayşenur Yücefaydali, Deniz Tunalier, Yeşim Soyer
{"title":"Effect of egg cultivation methods on Salmonella prevalence and the promising prevention strategy: bacteriophage therapy","authors":"Emre Koç,&nbsp;Segâh Yetişkin,&nbsp;Ayşenur Yücefaydali,&nbsp;Deniz Tunalier,&nbsp;Yeşim Soyer","doi":"10.1007/s10068-025-01855-6","DOIUrl":"10.1007/s10068-025-01855-6","url":null,"abstract":"<div><p>In this study, the effect of different cultivation methods of eggs on <i>Salmonella</i> prevalence in Türkiye was investigated and then <i>Salmonella</i> isolates were characterized by phenotypic and genotypic methods. As a prevention strategy, the efficacy of bacteriophage therapy against <i>Salmonella</i> Enteritidis was applied. Among 250 eggs, 17 <i>Salmonella</i> isolates (6.8%) were isolated. <i>Salmonella</i> prevalence on free-range, cage-free and cage eggs were 12%, 10% and 12%, respectively and no <i>Salmonella</i> was detected in organic and village eggs. In our study, regardless of the cultivation methods, <i>Salmonella</i> was found in 5 different brands. As a result of bacteriophage therapy, 2.24 log and 3.64 log <i>Salmonella</i> reductions were observed with 10 MOI and 10<sup>3</sup> MOI, respectively. According to results, phage therapy is a promising method to eliminate antimicrobial usage for egg sanitation, but further studies are required for <i>Salmonella</i> eradication.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"34 10","pages":"2361 - 2372"},"PeriodicalIF":2.4,"publicationDate":"2025-03-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143930065","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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
Development of a dual-system freshness indicator and mobile application for determining beef freshness using a colorimetric system 开发一种双系统新鲜度指示器和移动应用程序，用于使用比色系统确定牛肉新鲜度
IF 2.4 3区 农林科学
Food Science and Biotechnology Pub Date : 2025-03-22 DOI: 10.1007/s10068-025-01862-7
Minyoung Kwak, Chahn-Mee Moh, Sea Cheol Min
{"title":"Development of a dual-system freshness indicator and mobile application for determining beef freshness using a colorimetric system","authors":"Minyoung Kwak,&nbsp;Chahn-Mee Moh,&nbsp;Sea Cheol Min","doi":"10.1007/s10068-025-01862-7","DOIUrl":"10.1007/s10068-025-01862-7","url":null,"abstract":"<div><p>This study reports the development of a dual-system freshness indicator that visually signals raw beef (blade steak) spoilage via color changes as well as a mobile application to detect these changes and, consequently, assess freshness. The indicator comprises an agarose-based sulfur-containing compound-responsive indicator incorporating myoglobin and a polyvinyl alcohol-based pH indicator with alizarin, and its applicability for monitoring beef freshness was evaluated. When the total volatile basic nitrogen values and aerobic plate counts of beef reached their spoilage threshold values, the colors of the sulfur-containing compound-sensitive indicator and pH indicator changed from brown to red and from purple to orange, respectively. The indicator effectively tracked spoilage caused by sulfur generation and pH changes. Furthermore, the mobile application accurately detected the color shifts of the indicator, enabling rapid and straightforward freshness assessment. The indicator and mobile application have potential for application in the market for the indication of beef spoilage.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"34 10","pages":"2207 - 2215"},"PeriodicalIF":2.4,"publicationDate":"2025-03-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143930094","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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
Physicochemical properties of floury-type rice upon soaking and heating 面粉型大米浸泡和加热后的理化性质
IF 2.4 3区 农林科学
Food Science and Biotechnology Pub Date : 2025-03-21 DOI: 10.1007/s10068-025-01859-2
Seon-Min Oh, Hye-Sun Choi, Jieun Kwak
{"title":"Physicochemical properties of floury-type rice upon soaking and heating","authors":"Seon-Min Oh,&nbsp;Hye-Sun Choi,&nbsp;Jieun Kwak","doi":"10.1007/s10068-025-01859-2","DOIUrl":"10.1007/s10068-025-01859-2","url":null,"abstract":"<div><p>This study investigated and compared the physicochemical properties of pregelatinized floury-type rice (Baromi2) with those of normal rice (Samkwang). Both rice varieties were subjected to controlled soaking and heating to prepare pregelatinized rice flour. When heat treated without soaking, both varieties were partially gelatinized, whereas soaking led to 100% gelatinization as the starch granules fully collapsed. Additionally, as the soaking time increased, the hardness of the rice grains decreased significantly, and their lightness, yellowness, and whiteness decreased. As the gelatinization progressed, the particles agglomerated by the released amylose molecules became larger than those in the untreated samples, and the solubility and swelling power of the gelatinized samples increased by more than two-fold at room temperature. Water absorption before heat treatment was identified as a critical factor influencing heat transfer and structural transformation. This study suggests the usability of heat-treated floury-type rice as an intermediate material in the food industry.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"34 10","pages":"2177 - 2187"},"PeriodicalIF":2.4,"publicationDate":"2025-03-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143930075","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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
Synergistic combination of cinnamaldehyde with citral for improving bread preservation: inhibition of Aspergillus niger and Penicillium citrinum 肉桂醛与柠檬醛协同复合改善面包保鲜：对黑曲霉和柠檬青霉的抑制作用
IF 2.4 3区 农林科学
Food Science and Biotechnology Pub Date : 2025-03-17 DOI: 10.1007/s10068-025-01854-7
Jin-Ming Tan, Rui Cui, Teng-Gen Hu, Hong Wu
{"title":"Synergistic combination of cinnamaldehyde with citral for improving bread preservation: inhibition of Aspergillus niger and Penicillium citrinum","authors":"Jin-Ming Tan,&nbsp;Rui Cui,&nbsp;Teng-Gen Hu,&nbsp;Hong Wu","doi":"10.1007/s10068-025-01854-7","DOIUrl":"10.1007/s10068-025-01854-7","url":null,"abstract":"<div><p>In order to improve the antifungal activity of natural fungicides to control the fungal contamination on bread products, the synergistic combination of cinnamaldehyde with citral (S<sub>CC</sub>) against main bread spoilage fungi (<i>Aspergillus niger</i> and <i>Penicillium citrinum</i>) was screened. Compared to the single MICs of cinnamaldehyde and citral, the MICs of them against both fungi were significantly reduced by 74–87% when presented in S<sub>CC</sub>. In vitro tests demonstrated that S<sub>CC</sub> completely inhibited the spore germination and mycelial growth of both fungi at its MIC. Mechanistic investigations revealed that S<sub>CC</sub> caused severe cellular membrane damage and disrupted the intracellular redox homeostasis in both fungi. In situ tests showed S<sub>CC</sub> significantly extended the shelf life of bread by 9 days without adversely affecting the sensory flavor and quality of the bread. These results indicated that S<sub>CC</sub> is potential as a natural preservative in baked products.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"34 10","pages":"2339 - 2351"},"PeriodicalIF":2.4,"publicationDate":"2025-03-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143930072","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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
Optimization of ultrasonic-assisted extraction of anthocyanins from Prunus yedoensis fruit and evaluation of antioxidant and anti-inflammatory activity 紫李果实花青素超声辅助提取工艺优化及抗氧化、抗炎活性评价
IF 2.4 3区 农林科学
Food Science and Biotechnology Pub Date : 2025-03-17 DOI: 10.1007/s10068-025-01843-w
Kyeoung Cheol Kim, Ji-Hyang Kim, Ju-Sung Kim, Dong-Sun Lee
{"title":"Optimization of ultrasonic-assisted extraction of anthocyanins from Prunus yedoensis fruit and evaluation of antioxidant and anti-inflammatory activity","authors":"Kyeoung Cheol Kim,&nbsp;Ji-Hyang Kim,&nbsp;Ju-Sung Kim,&nbsp;Dong-Sun Lee","doi":"10.1007/s10068-025-01843-w","DOIUrl":"10.1007/s10068-025-01843-w","url":null,"abstract":"<div><p><i>Prunus yedoensis</i> Matsumura is an important medicinal species in traditional Korean medicine, commonly employed for addressing a range of health issues. The fruit of <i>Prunus yedoensis</i> is abundant in anthocyanins, which possess strong antioxidant activity and effectively neutralize free radicals. In the present investigation, to optimize the extraction parameters for anthocyanins obtained from the fruit of <i>P. yedoensis</i>, response surface methodology was employed. Extraction time, ethanol concentration, and extraction temperature were carefully examined as key parameters to determine their influence on the yield and efficiency of anthocyanin extraction. Ultrasonic-assisted extraction extracted in this way showed higher antioxidant activity than conventional extract. In addition, the anti-inflammatory activity of UAE was confirmed, and changes in nitric oxide, inducible nitric oxide synthase, tumor necrosis factor alpha, and Interleukin-1 beta were observed. In conclusion, the extraction method of anthocyanins from <i>P. yedoensis</i> was optimized, and UAE extracted in this way had high antioxidant and anti-inflammatory activities.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"34 9","pages":"2039 - 2049"},"PeriodicalIF":2.4,"publicationDate":"2025-03-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143784285","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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
Gromwell (Lithospermum erythrorhizon) ameliorates age-related loss of skeletal muscle mass and function in mice Gromwell （Lithospermum erythrorhizon）改善小鼠骨骼肌质量和功能的年龄相关损失
IF 2.4 3区 农林科学
Food Science and Biotechnology Pub Date : 2025-03-15 DOI: 10.1007/s10068-025-01852-9
Ahyoung Yoo, Lynn Ahn, Hyunjung Lee, Young In Kim, Chang Hwa Jung, Tae Youl Ha, Jiyun Ahn
{"title":"Gromwell (Lithospermum erythrorhizon) ameliorates age-related loss of skeletal muscle mass and function in mice","authors":"Ahyoung Yoo,&nbsp;Lynn Ahn,&nbsp;Hyunjung Lee,&nbsp;Young In Kim,&nbsp;Chang Hwa Jung,&nbsp;Tae Youl Ha,&nbsp;Jiyun Ahn","doi":"10.1007/s10068-025-01852-9","DOIUrl":"10.1007/s10068-025-01852-9","url":null,"abstract":"<div><p>Sarcopenia, an age-related disease characterized by the loss of skeletal muscle mass and function, is a growing concern in the aging population. This study investigated the potential of Gromwell (Lithospermum erythrorhizon, LE) to ameliorate sarcopenia in aged mice and the effect of lithospermic acid (LA), a bioactive compound found in LE, on cellular senescence in aged human skeletal muscle myoblast (HSMM) cells. Nineteen-month-old male C57BL/6 mice were fed a diet supplemented with 0.05% LE for 9 weeks. LE supplementation mitigated age-related loss of muscle mass and function, promoted the transition of muscle fiber type from type I to type II, and reduced markers associated with muscle atrophy. In vitro, LA treatment decreased β-galactosidase activity and senescence marker expression in senescent HSMM cells. These findings suggest that LE may serve as a valuable food resource for the prevention and mitigation of sarcopenia, with LA contributing to its effectiveness.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"34 10","pages":"2331 - 2337"},"PeriodicalIF":2.4,"publicationDate":"2025-03-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143930054","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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
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