Food Science and Biotechnology最新文献

Rottlerin suppresses lipid accumulation by inhibiting de novo lipogenesis and adipogenesis via LRP6/mTOR/SREBP1C in 3T3-L1 adipocytes Rottlerin通过抑制3T3-L1脂肪细胞中的LRP6/mTOR/SREBP1C的新生脂肪生成和脂肪生成来抑制脂质积累

IF 2.9 3区农林科学

Food Science and Biotechnology Pub Date : 2023-06-30 DOI: 10.1007/s10068-023-01339-5

Yejin Kim, Hyun Kyung Kim, Sumin Kang, Hayoon Kim, Gwang-woong Go

{"title":"Rottlerin suppresses lipid accumulation by inhibiting de novo lipogenesis and adipogenesis via LRP6/mTOR/SREBP1C in 3T3-L1 adipocytes","authors":"Yejin Kim, Hyun Kyung Kim, Sumin Kang, Hayoon Kim, Gwang-woong Go","doi":"10.1007/s10068-023-01339-5","DOIUrl":"10.1007/s10068-023-01339-5","url":null,"abstract":"<div><p>Rottlerin is isolated from <i>Mallotus japonicus</i>, a plant rich in polyphenols. Rottlerin is a selective PKCδ-inhibitor and is also known as an uncoupler of oxidative phosphorylation and anti-neoplastic agent. However, its anti-obesity effect is yet to be established. Therefore, this study tested whether rottlerin inhibits adipogenesis and de novo lipogenesis via the LRP6/mTOR/SREBP1C pathway in 3T3-L1 adipocytes. Rottlerin dramatically decreased lipid accumulation assessed by Oil Red O as evidence to support the cellular phenotype (<i>p</i> < 0.001). Pivotal messenger RNA and protein expressions associated with de novo lipogenesis (SREBP1C, ACC1, FAS, and SCD1) and adipogenesis (PPARγ and C/EBPα) were subsequentially verified by rottlerin in a dose-dependent manner (<i>p</i> < 0.05). Further investigation revealed that rottlerin reduced the AKT/mTOR pathway via diminished total protein of LRP6 (<i>p</i> < 0.05). Collectively, these findings establish a causal link between rottlerin, LRP6, and the altered nutrient-sensing mTOR pathway, in which rottlerin regulates de novo lipogenesis and adipogenesis in white adipocytes.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"32 10","pages":"1445 - 1452"},"PeriodicalIF":2.9,"publicationDate":"2023-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s10068-023-01339-5.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"5160425","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 1

Blended extract of oat, sorghum, adzuki bean, finger millet, and proso millet improved hyperglycemia and insulin resistance in the streptozotocin–nicotinamide-induced diabetic rats 燕麦、高粱、小豆、谷子和谷子混合提取物可改善链脲佐菌素-烟酰胺诱导的糖尿病大鼠的高血糖和胰岛素抵抗

IF 2.9 3区农林科学

Food Science and Biotechnology Pub Date : 2023-06-15 DOI: 10.1007/s10068-023-01340-y

Yun Sun Yang, Eun Woo Jeong, Youjin Baek, Gwang-woong Go, Hyeon Gyu Lee

{"title":"Blended extract of oat, sorghum, adzuki bean, finger millet, and proso millet improved hyperglycemia and insulin resistance in the streptozotocin–nicotinamide-induced diabetic rats","authors":"Yun Sun Yang, Eun Woo Jeong, Youjin Baek, Gwang-woong Go, Hyeon Gyu Lee","doi":"10.1007/s10068-023-01340-y","DOIUrl":"10.1007/s10068-023-01340-y","url":null,"abstract":"<div><p>Grains contain bioactive components that potentially have protective effects on chronic diseases such as diabetes. The anti-diabetic effects of blended grain ethanol extract (BGE) were evaluated in streptozotocin–nicotinamide (STZ–NA)-induced diabetic rats. BGE was prepared by mixing oat, sorghum, adzuki bean, finger millet, and proso millet (30:30:15:15:10). The rats were assigned into four groups, normal control, diabetic model control (DM), STZ–NA rats administered 200 mg/kg body weight (bw) of metformin, and STZ–NA rats administered 500 mg/kg bw of BGE (BGE). After 6 weeks of administration, the homeostatic model assessment of insulin resistance (12%) in BGE decreased compared to DM. Strikingly, the fasting blood glucose (23%) and oral glucose tolerance test (15%) were improved in BGE compared to DM. BGE also increased insulin immunoreactivities in pancreatic β-cells. In sum, BGE exhibits anti-hyperglycemic effects by improving fasting glucose levels and insulin secretion from pancreatic β-cells in the STZ–NA-induced diabetic rats.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"32 10","pages":"1415 - 1421"},"PeriodicalIF":2.9,"publicationDate":"2023-06-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s10068-023-01340-y.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"4619775","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

A comprehensive review of intelligent controlled release antimicrobial packaging in food preservation 智能控释抗菌包装在食品保鲜中的应用综述

IF 2.9 3区农林科学

Food Science and Biotechnology Pub Date : 2023-06-03 DOI: 10.1007/s10068-023-01344-8

Tianmeng Hou, Shufeng Ma, Feijie Wang, Liqiang Wang

{"title":"A comprehensive review of intelligent controlled release antimicrobial packaging in food preservation","authors":"Tianmeng Hou, Shufeng Ma, Feijie Wang, Liqiang Wang","doi":"10.1007/s10068-023-01344-8","DOIUrl":"10.1007/s10068-023-01344-8","url":null,"abstract":"<div><p>Intelligent responsive packaging provides informative feedback or control the release of active substances like antimicrobial agents in response to stimuli in food or the environment to ensure food safety. This paper provides an overview of two types of intelligent packaging, information-responsive and intelligent controlled-release, focusing on the recent research progress of intelligent controlled-release antimicrobial packaging with enzyme, pH, relative humidity, temperature, and light as triggering factors. It also summarizes the current status of application in different food categories, as well as the challenges and future prospects. Intelligent controlled-release technology aims to optimize the antimicrobial effect and ensure the quality of food products by synchronizing the release of active substances with food preservation needs through sensing stimuli, which is an innovative and challenging packaging technology. The paper seeks to provide a reference for the research and industrial development of responsive intelligent packaging and controlled-release packaging applications in food.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"32 11","pages":"1459 - 1478"},"PeriodicalIF":2.9,"publicationDate":"2023-06-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s10068-023-01344-8.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"4128173","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 1

Biopreservative technologies of food: an alternative to chemical preservation and recent developments 食品生物保鲜技术:化学保鲜的替代方法及最新进展

IF 2.9 3区农林科学

Food Science and Biotechnology Pub Date : 2023-06-03 DOI: 10.1007/s10068-023-01336-8

Kirupa Sankar Muthuvelu, Baranitharan Ethiraj, Shreyasi Pramnik, N. Keerthish Raj, Swethaa Venkataraman, Devi Sri Rajendran, Priyadharshini Bharathi, Elakiya Palanisamy, Anusri Sathiya Narayanan, Vinoth Kumar Vaidyanathan, Shanmugaprakash Muthusamy

{"title":"Biopreservative technologies of food: an alternative to chemical preservation and recent developments","authors":"Kirupa Sankar Muthuvelu, Baranitharan Ethiraj, Shreyasi Pramnik, N. Keerthish Raj, Swethaa Venkataraman, Devi Sri Rajendran, Priyadharshini Bharathi, Elakiya Palanisamy, Anusri Sathiya Narayanan, Vinoth Kumar Vaidyanathan, Shanmugaprakash Muthusamy","doi":"10.1007/s10068-023-01336-8","DOIUrl":"10.1007/s10068-023-01336-8","url":null,"abstract":"<div><p>Despite centuries of developing strategies to prevent food-associated illnesses, food safety remains a significant concern, even with multiple technological advancements. Consumers increasingly seek less processed and naturally preserved food options. One promising approach is food biopreservation, which uses natural antimicrobials found in food with a long history of safe consumption and can help reduce the reliance on chemically synthesized food preservatives. The hurdle technology method that combines multiple antimicrobial strategies is often used to improve the effectiveness of food biopreservation. This review attempts to provide a research summary on the utilization of lactic acid bacteria, bacteriocins, endolysins, bacteriophages, and biopolymers helps in the improvement of the shelf-life of food and lower the risk of food-borne pathogens throughout the food supply chain. This review also aims to evaluate current technologies that successfully employ the aforementioned preservatives to address obstacles in food biopreservation.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"32 10","pages":"1337 - 1350"},"PeriodicalIF":2.9,"publicationDate":"2023-06-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s10068-023-01336-8.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"4129843","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 2

Problems and alternatives of testing significance using null hypothesis and P-value in food research 食品研究中使用零假设和p值检验显著性存在的问题及替代方法

IF 2.9 3区农林科学

Food Science and Biotechnology Pub Date : 2023-05-30 DOI: 10.1007/s10068-023-01348-4

Won-Seok Choi

引用次数: 0

Biofabrication of carbon quantum dots and their food packaging applications: a review 碳量子点的生物制备及其食品包装应用综述

IF 2.9 3区农林科学

Food Science and Biotechnology Pub Date : 2023-05-10 DOI: 10.1007/s10068-023-01309-x

Velu Manikandan, Sea Cheol Min

{"title":"Biofabrication of carbon quantum dots and their food packaging applications: a review","authors":"Velu Manikandan, Sea Cheol Min","doi":"10.1007/s10068-023-01309-x","DOIUrl":"10.1007/s10068-023-01309-x","url":null,"abstract":"<div><p>Carbon quantum dots (CQDs) are an emerging class of novel carbon nanomaterials (< 10 nm). These zero-dimensional CQDs have recently invoked significant interest due to their high fluorescence ability, strong electronic conductivity, biocompatibility, excellent chemical stability, non-toxicity, and environmental safety. Bio-fabrication of CQDs from organic resources remains attractive owing to their excellent functional properties. An emerging class of CQDs is fabricated by various conventional methods. However, these methods need many chemical agents and instrument facilities. Bio-fabrication of CQDs has a lot of benefits because of its simple fabrication and eco-friendly. Therefore, the green synthesized CQDs are considered optimistic candidates for developing novel functional materials for food packaging applications. Thus, it is important to investigate the latest update on green-based CQDs for food packaging applications. This current review paper discusses the physicochemical properties of CQDs, the bio-fabrication of CQDs, and the fluorescent properties of CQDs along with their food packaging applications.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"32 9","pages":"1159 - 1171"},"PeriodicalIF":2.9,"publicationDate":"2023-05-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s10068-023-01309-x.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"4432423","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 1

Application of novel pretreatment technologies for intensification of drying performance and quality attributes of food commodities: a review 新型预处理技术在增强食品类商品干燥性能和品质属性方面的应用综述

IF 2.9 3区农林科学

Food Science and Biotechnology Pub Date : 2023-05-03 DOI: 10.1007/s10068-023-01322-0

Santanu Malakar, Vinkel Kumar Arora, Mohona Munshi, Dhiraj Kumar Yadav, K. R. Jolvis Pou, Saptashish Deb, Ram Chandra

{"title":"Application of novel pretreatment technologies for intensification of drying performance and quality attributes of food commodities: a review","authors":"Santanu Malakar, Vinkel Kumar Arora, Mohona Munshi, Dhiraj Kumar Yadav, K. R. Jolvis Pou, Saptashish Deb, Ram Chandra","doi":"10.1007/s10068-023-01322-0","DOIUrl":"10.1007/s10068-023-01322-0","url":null,"abstract":"<div><p>Drying is an energy-intensive process that can be reduced by the application of pretreatment prior to drying to enhance mass transfer and minimize energy consumption. This review summarizes the mechanistic aspects and applications of emerging pretreatment approaches, namely ohmic heating (OH), ultrasound (US), high pressure processing (HPP), and pulsed electric field (PEF), with emphasis on the enhancement of mass transfer and quality attributes of foods. Novel pretreatments significantly improved the drying efficiency by increasing mass transfer, cavitation, and microchannel formation within the cell structure. Various processing parameters have great influence on the drying performance and quality attributes of foods. Several studies have shown that novel pretreatments (individual and combined) can significantly save energy while improving the overall drying performance and retaining the quality attributes. This work would be useful for understanding the mechanisms of novel pretreatment technologies and their applications for future commercial research and development activities.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"32 10","pages":"1303 - 1335"},"PeriodicalIF":2.9,"publicationDate":"2023-05-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s10068-023-01322-0.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"4135213","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 4

Wheat sprouts (Triticum aestivum Linn.) cultured by a smart farm system ameliorate NAFLD through the AMPK-mediated SREBP signaling pathway 智能农场系统培养的小麦芽(Triticum aestivum Linn.)通过ampk介导的SREBP信号通路改善NAFLD

IF 2.9 3区农林科学

Food Science and Biotechnology Pub Date : 2023-04-15 DOI: 10.1007/s10068-023-01289-y

BoYoon Chang, JinHye Bae, SeungBeom Yun, YongDuk Kim, SeongJin Park, SungYeon Kim

{"title":"Wheat sprouts (Triticum aestivum Linn.) cultured by a smart farm system ameliorate NAFLD through the AMPK-mediated SREBP signaling pathway","authors":"BoYoon Chang, JinHye Bae, SeungBeom Yun, YongDuk Kim, SeongJin Park, SungYeon Kim","doi":"10.1007/s10068-023-01289-y","DOIUrl":"10.1007/s10068-023-01289-y","url":null,"abstract":"<div><p>Wheat is cultivated worldwide and is the most widely distributed food crop. Wheat is a staple crop in many countries. However, the effects of various cultivation methods on the efficacy of wheat sprouts have not been determined. This study investigated wheat sprouts obtained using a standardized smart farm system (WS-S) to improve the effects of non-alcoholic fatty liver disease (NAFLD) and molecular mechanism. Wheat sprouts significantly attenuated the accumulation of lipid droplets in FFA-induced HepG2 cells through AMPK pathway activity. In vivo experiments showed that WS-S significantly lowered body weight gain and decreased adipose tissue, lipid, aspartate transaminase, and alanine aminotransferase levels in HFD/F-treated mice. Furthermore, WS-S stimulated the phosphorylation of ACC and peroxisome proliferator-activated receptor alpha via the AMPK pathway and inhibited SREBP-1/FAS signaling to inhibit de novo adipogenesis and increase fatty acid oxidation. These results suggest that WS-S ameliorates NAFLD by regulating fatty acid metabolism via the AMPK pathway.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"32 11","pages":"1585 - 1594"},"PeriodicalIF":2.9,"publicationDate":"2023-04-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s10068-023-01289-y.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"4599030","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 1

Alkaloids in food: a review of toxicity, analytical methods, occurrence and risk assessments 食品中的生物碱:毒性、分析方法、发生和风险评估综述

IF 2.9 3区农林科学

Food Science and Biotechnology Pub Date : 2023-04-05 DOI: 10.1007/s10068-023-01295-0

Adebayo J. Akinboye, Kiyun Kim, Seyun Choi, Inho Yang, Joon-Goo Lee

引用次数: 0

Enhancing stability and bioavailability of sulforaphene in radish seed extracts using nanoemulsion made with high oleic sunflower oil 利用高含油葵花籽油制备纳米乳提高萝卜籽提取物中萝卜硫素的稳定性和生物利用度

IF 2.9 3区农林科学

Food Science and Biotechnology Pub Date : 2023-04-04 DOI: 10.1007/s10068-023-01304-2

Tae Kyung Lee, Gihyun Hur, Jeongyoon Choi, Choongjin Ban, Jong-Yea Kim, Hee Yang, Jung Han Yoon Park, Ki Won Lee, Jong Hun Kim

{"title":"Enhancing stability and bioavailability of sulforaphene in radish seed extracts using nanoemulsion made with high oleic sunflower oil","authors":"Tae Kyung Lee, Gihyun Hur, Jeongyoon Choi, Choongjin Ban, Jong-Yea Kim, Hee Yang, Jung Han Yoon Park, Ki Won Lee, Jong Hun Kim","doi":"10.1007/s10068-023-01304-2","DOIUrl":"10.1007/s10068-023-01304-2","url":null,"abstract":"<div><p>The effect of nanoemulsions on the stability and bioavailability of sulforaphene (SFEN) in radish seed extract (RSE) was investigated. Four types of oil were used as lipid ingredients of the nanoemulsions: soybean, high oleic acid sunflower, coconut, and hydrogenated palm oils. SFEN in RSE nanoemulsions showed greater stability to temperature, acid, and alkaline conditions than SFEN in RSE suspended in water (RSE-S). Particularly under alkaline conditions, the half-life of SFEN in the nanoemulsion with high oleic sunflower oil (RSE-HOSO) was 8 times longer than that of RSE-S. Furthermore, in the pharmacokinetics study, it was observed that AUC<sub>0–8</sub> increased and oral clearance (CL/F) decreased significantly in rats orally administered RSE-HOSO compared with RSE-S (<i>p <</i> 0.05). This study indicates that the type of oil used in nanoemulsions affects the stability and bioavailability of SFEN in RSE. These results may provide a guideline for the development of functional foods containing RSE.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"32 9","pages":"1269 - 1279"},"PeriodicalIF":2.9,"publicationDate":"2023-04-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s10068-023-01304-2.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"4147717","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0