Food Science and Biotechnology最新文献

Analytical approaches to flavor research and discovery: from sensory-guided techniques to flavoromics methods 风味研究和发现的分析方法：从感官引导技术到风味组学方法

IF 2.4 3区农林科学

Food Science and Biotechnology Pub Date : 2024-12-12 DOI: 10.1007/s10068-024-01765-z

In Hee Cho, Devin G. Peterson

引用次数: 0

Recent advances in phytase thermostability engineering towards potential application in the food and feed sectors 植酸酶热稳定性工程在食品和饲料领域的潜在应用进展

IF 2.4 3区农林科学

Food Science and Biotechnology Pub Date : 2024-11-01 DOI: 10.1007/s10068-024-01690-1

Swethaa Venkataraman, P. R. Karthikanath, C. S. Gokul, M. Adhithya, V. K. Vaishnavi, Devi Sri Rajendran, Vasanth Kumar Vaidyanathan, Ramesh Natarajan, Palanisamy Athiyaman Balakumaran, Vaidyanathan Vinoth Kumar

{"title":"Recent advances in phytase thermostability engineering towards potential application in the food and feed sectors","authors":"Swethaa Venkataraman, P. R. Karthikanath, C. S. Gokul, M. Adhithya, V. K. Vaishnavi, Devi Sri Rajendran, Vasanth Kumar Vaidyanathan, Ramesh Natarajan, Palanisamy Athiyaman Balakumaran, Vaidyanathan Vinoth Kumar","doi":"10.1007/s10068-024-01690-1","DOIUrl":"10.1007/s10068-024-01690-1","url":null,"abstract":"<div>This review comprehensively examines the advancements in engineering thermostable phytase through genetic modification and immobilization techniques, focusing on developments from the last seven years. Genetic modifications, especially protein engineering, have enhanced enzyme’s thermostability and functionality. Immobilization on various supports has further increased thermostability, with 50–60 % activity retention at higher temperature (more than 50 °C). In the food industry, phytase is used in flour processing and bread making, reducing phytate content by around 70 %, thereby improving nutritional value and mineral bioavailability. In the feed industry, it serves as a poultry feed additive, breaking down phytates to enhance nutrient availability and feed efficiency. The enzyme’s robustness at high temperatures makes it valuable in feed processing. The integration of microbial production of phytase with genetically engineered strains followed by carrier free immobilization represents a synergistic approach to fortify enzyme structure and improve thermal stability. These advancement in the development of phytase enzyme capable of withstanding high temperatures, thereby pivotal for industrial utilization.</div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"34 1","pages":"1 - 18"},"PeriodicalIF":2.4,"publicationDate":"2024-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142912781","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

Sinapine suppresses ROS-induced C2C12 myoblast cell death through MAPK and autophagy pathways 西那平通过 MAPK 和自噬途径抑制 ROS 诱导的 C2C12 肌母细胞死亡

IF 2.4 3区农林科学

Food Science and Biotechnology Pub Date : 2024-09-30 DOI: 10.1007/s10068-024-01718-6

Jung Hyun Kang, Dong Hwan Kim, Jin Yoo, Jun Hong Shin, Ju Hyun Kim, Ji Won Lee, Seung Ho Shin

{"title":"Sinapine suppresses ROS-induced C2C12 myoblast cell death through MAPK and autophagy pathways","authors":"Jung Hyun Kang, Dong Hwan Kim, Jin Yoo, Jun Hong Shin, Ju Hyun Kim, Ji Won Lee, Seung Ho Shin","doi":"10.1007/s10068-024-01718-6","DOIUrl":"10.1007/s10068-024-01718-6","url":null,"abstract":"<div>Oxidative stress in skeletal muscle can lead to muscle atrophy through reactive oxygen species (ROS)-induced damage and cell death. tert-Butyl hydroperoxide (TBHP), an exogenous ROS generator, induces oxidative stress and cell death in various cells. Sinapine from cruciferous plants possesses beneficial effects, but its role in protecting skeletal muscle cells against ROS-induced cell death remains unclear. This study demonstrates that sinapine pretreatment significantly reduced TBHP-induced cell death and ROS accumulation in a dose-dependent manner. TBHP activated mitogen-activated protein kinase (MAPK) pathways including Akt, p38, and JNK, and triggered autophagy. Sinapine suppressed the phosphorylation of Akt, MEK3/6, p38, MEK4, and JNK, and modulated key autophagy markers. Notably, the co-treatment of MAPK inhibitors attenuated TBHP-induced cell death and LC3B-II accumulation. These findings suggest that sinapine is a promising phytochemical for mitigating oxidative stress-mediated muscle injury, offering potential therapeutic strategies for maintaining skeletal muscle homeostasis and addressing muscle-related pathologies.</div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"33 15","pages":"3629 - 3637"},"PeriodicalIF":2.4,"publicationDate":"2024-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142555293","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

Sweet flavor compounds produced by the endophytic fungus Talaromyces funiculosus 内生真菌 Talaromyces funiculosus 产生的甜味化合物

IF 2.9 3区农林科学

Food Science and Biotechnology Pub Date : 2024-09-18 DOI: 10.1007/s10068-024-01694-x

Tianxiao Li, Yongwei Liang, Wu Wen, Honghui Dong, Wu Fan, Lingfeng Dong, Minchang Liu, Yaping Ma, Xuewei Jia, Lingbo Ji, Ting Zhou, Chunping Xu, Rongya Zhang

引用次数: 0

Sustainable food systems transformation in the face of climate change: strategies, challenges, and policy implications 面对气候变化的可持续粮食系统转型：战略、挑战和政策影响

IF 2.9 3区农林科学

Food Science and Biotechnology Pub Date : 2024-09-18 DOI: 10.1007/s10068-024-01712-y

Babar Iqbal, Khulood Fahad Alabbosh, Abdul Jalal, Sultan Suboktagin, Noureddine Elboughdiri

{"title":"Sustainable food systems transformation in the face of climate change: strategies, challenges, and policy implications","authors":"Babar Iqbal, Khulood Fahad Alabbosh, Abdul Jalal, Sultan Suboktagin, Noureddine Elboughdiri","doi":"10.1007/s10068-024-01712-y","DOIUrl":"https://doi.org/10.1007/s10068-024-01712-y","url":null,"abstract":"Climate change-induced disruptions to agricultural systems and other socio-economic and geopolitical factors threaten food supply availability, access, and stability. The paper examines the crisis and explores the strategies, challenges, and policy implications of transforming food systems towards sustainability. It highlights the undeniable impact of climate change on agriculture, discussing how it affects crop yields and contributes to the increased frequency of extreme weather events. The paper discusses the extent and causes of food loss and waste in the supply chain, presents various technologies and initiatives to reduce it, and highlights models for efficient food distribution and surplus food redistribution. Lastly, it shifts its attention to food policy and governance, assessing the effectiveness of national and international policies in addressing food security and climate change. Conclusively, it underscores the pressing need for a holistic and sustainable approach to food systems transformation in the face of climate change.","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"16 1","pages":""},"PeriodicalIF":2.9,"publicationDate":"2024-09-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142253208","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

Nutraceutical delivery vehicles: enhanced stability, bioavailability 营养品输送载体：提高稳定性和生物利用率

IF 2.4 3区农林科学

Food Science and Biotechnology Pub Date : 2024-09-17 DOI: 10.1007/s10068-024-01687-w

Gargi Ghoshal

引用次数: 0

Enhanced oxygen barrier properties of sodium alginate coatings in humid environments: ionic crosslinking of sodium alginate by calcium ions released from calcium hydrogen phosphate and calcium carbonate 增强海藻酸钠涂层在潮湿环境中的氧气阻隔性能：磷酸氢钙和碳酸钙释放的钙离子使海藻酸钠离子交联

IF 2.9 3区农林科学

Food Science and Biotechnology Pub Date : 2024-09-14 DOI: 10.1007/s10068-024-01711-z

Hong-geon Song, Seongyun Lee, Jaejoon Han

{"title":"Enhanced oxygen barrier properties of sodium alginate coatings in humid environments: ionic crosslinking of sodium alginate by calcium ions released from calcium hydrogen phosphate and calcium carbonate","authors":"Hong-geon Song, Seongyun Lee, Jaejoon Han","doi":"10.1007/s10068-024-01711-z","DOIUrl":"https://doi.org/10.1007/s10068-024-01711-z","url":null,"abstract":"Sodium alginate (SA) was crosslinked by calcium hydrogen phosphate and calcium carbonate (CC), of which the rate was controlled by glucono-delta-lactone to decrease the pH and induce a slow release of Ca2+ ions. The crosslinked SA was coated on oriented polypropylene (OPP). The coated films exhibited a low oxygen transmission rate (OTR) under 0% relative humidity (RH). The SA coating crosslinked with CC 0.07 g/g SA exhibited a lower OTR under 50% RH than the OPP/pure SA film due to the dense matrix and the exposure of hydrophobic groups. The coated film was laminated with cast polypropylene, decreasing an OTR by 0.11 cm3/m2·day (0% RH). Additionally, the pouches using the resultant multilayer films exhibited stable oxygen barrier properties against the environment which weakly simulates a boiling process. Furthermore, the pouches efficiently delayed the oxidation of grapeseed oil. Overall, the developed coatings show potential as oxygen barrier layers in food packaging.","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"19 1","pages":""},"PeriodicalIF":2.9,"publicationDate":"2024-09-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142253210","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

Novel mangosteen peel prebiotic with cardamom oil supports probiotic growth and preservation of rice sausage 含有豆蔻油的新型山竹皮益生元有助于益生菌的生长和米肠的保存

IF 2.9 3区农林科学

Food Science and Biotechnology Pub Date : 2024-09-12 DOI: 10.1007/s10068-024-01710-0

Kitiya Suhem, Pailin Chaidech, Nattana Kongchoosi, Narumol Matan

{"title":"Novel mangosteen peel prebiotic with cardamom oil supports probiotic growth and preservation of rice sausage","authors":"Kitiya Suhem, Pailin Chaidech, Nattana Kongchoosi, Narumol Matan","doi":"10.1007/s10068-024-01710-0","DOIUrl":"https://doi.org/10.1007/s10068-024-01710-0","url":null,"abstract":"Mangosteen peel (MP) is being studied for its prebiotic potential due to its high dietary fiber and bioactive compounds. This research evaluated MP combined with cardamom oil (CM) at 300 µl, examining its effects on probiotic growth and antibacterial activity against foodborne pathogens (Escherichia coli, Salmonella Typhimurium, Listeria monocytogenes, Staphylococcus aureus, and Clostridium perfringens). Additionally, CM-treated MP was tested to extend the shelf life of rice sausage. CM-treated MP showed significant dietary fiber (58%) and bioactive compounds, including total phenolics (18.5 mgGAE/100 g), flavonoids (50.5 mgQE/100 g), and strong antioxidant activity (IC50 of ABTS: 8.3 µg/mL, DPPH: 9.4 µg/mL). It promoted probiotic growth, lowered pH, and inhibited pathogens. The shelf life of rice sausage extended from 7 to 21 days at 4 °C. The color of the treated sausage showed the highest red–yellow after fermenting for 21 days, with maximum a* (10.49 ± 0.51) and b* (22.40 ± 0.97), compared to the control (a* ~ 3.88 ± 0.35, b* ~ 11.66 ± 1.67). It also increased lactic acid bacteria and prevented pathogen growth. These findings suggest that CM-treated MP shows promise as a prebiotic for enhancing the safety of fermented foods and could be particularly beneficial in the fermented rice sausage industry due to its low production cost. MP, produced from waste, is an inexpensive ingredient that is easy to incorporate into rice sausage production. This enhances the product’s value, provides prebiotic benefits, and boosts both marketability and consumer interest in healthy food options.","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"34 1","pages":""},"PeriodicalIF":2.9,"publicationDate":"2024-09-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142176181","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

Freeze drying microencapsulation using whey protein, maltodextrin and corn powder improved survivability of probiotics during storage 使用乳清蛋白、麦芽糊精和玉米粉进行冷冻干燥微胶囊技术可提高益生菌在储存期间的存活率

IF 2.9 3区农林科学

Food Science and Biotechnology Pub Date : 2024-09-12 DOI: 10.1007/s10068-024-01706-w

Benjamaporn Poopan, Anongnard Kasorn, Narathip Puttarat, Kittiwut Kasemwong, Ulisa Pachekrepapol, Malai Taweechotipatr

{"title":"Freeze drying microencapsulation using whey protein, maltodextrin and corn powder improved survivability of probiotics during storage","authors":"Benjamaporn Poopan, Anongnard Kasorn, Narathip Puttarat, Kittiwut Kasemwong, Ulisa Pachekrepapol, Malai Taweechotipatr","doi":"10.1007/s10068-024-01706-w","DOIUrl":"https://doi.org/10.1007/s10068-024-01706-w","url":null,"abstract":"Various studies demonstrated that probiotics play important roles in maintaining the balance of microorganisms in the body. Some strains produce bile salt hydrolase enzyme (BSH), which is an indirect mechanism for lowering cholesterol. BSH-producing probiotics as a supplement might be an alternative way to help reducing cholesterol in the body. The aim of this study was to investigate the effects of different microcapsule formulations with selected vegetable powders on growth characteristics of 3 Thai probiotic strains, Lactobacillus gasseri TM1, Lacticaseibacillus rhamnosus TM7, and L. rhamnosus TM14. Probiotics were cultured in MRS broth supplemented with 5 vegetable powders. Corn powder significantly increased growth rate of probiotics from 109 to 1012 CFU/ml. Therefore, different microcapsule formulations by Maillard reaction of whey protein isolate and maltodextrin mixed with and without corn powder were studied. The results showed that probiotic microcapsules formulated with corn powder significantly effectively sustained probiotic viability under gastrointestinal and storage conditions.","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"106 1","pages":""},"PeriodicalIF":2.9,"publicationDate":"2024-09-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142176182","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 Ixeris dentata extract on anti-inflammatory by inhibition of Nf-kb and cytokine levels Ixeris dentata 提取物通过抑制 Nf-kb 和细胞因子水平对抗炎药物的影响

IF 2.4 3区农林科学

Food Science and Biotechnology Pub Date : 2024-09-11 DOI: 10.1007/s10068-024-01654-5

Min Ho Kang, So Hee Kim, Jae Hoon Park, Suh Hee Yeom, Jung Eun Park, Jin Woo Kim

{"title":"Effect of Ixeris dentata extract on anti-inflammatory by inhibition of Nf-kb and cytokine levels","authors":"Min Ho Kang, So Hee Kim, Jae Hoon Park, Suh Hee Yeom, Jung Eun Park, Jin Woo Kim","doi":"10.1007/s10068-024-01654-5","DOIUrl":"10.1007/s10068-024-01654-5","url":null,"abstract":"<div>Chronic inflammation is persistent disease caused by unregulated activation of Nf-kb pathway and production of pro-inflammatory cytokines, induced by accumulation of reactive oxygen species above thresholds. The purpose of this study was to evaluate the anti-oxidant, anti-lipidemia, inhibition Nf-kb pathway, and reduction of pro-inflammatory cytokine activities of Ixeris dentata extract (IDE) to demonstrate its inhibitory ability against chronic inflammatory in RAW264.7. Polyphenol content, radical scavenging activity, and lipase activity inhibition of IDE were 9.2 ± 0.2 GAE mg/g dry matter, 84.7%, and 72.4%, respectively, showing high effects against anti-oxidant and lipolysis inhibitory. Furthermore, anti-inflammatory effects of IDE on LPS-induced RAW 264.7 were investigated, and expression of inflammatory genes such as Cox-2, Inos, Tnf-α, Il-6, Nf-kb, and Il-1β were decreased by 36.5%–83.4%. Studies have confirmed that IDE has excellent antioxidant, lipolysis inhibitory, and anti-inflammatory effects, and Ixeris dentata can be used as natural ingredients for food and medicine to prevent.</div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"34 1","pages":"227 - 236"},"PeriodicalIF":2.4,"publicationDate":"2024-09-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142176184","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