Food Science and Biotechnology最新文献_第10页

Postbiotic nanoparticles (postbiotics-NPs): a novel strategy for providing probiotics’ health advantages through food consumption 益生菌后纳米颗粒（postbiotics-NPs）：通过食用提供益生菌健康优势的新策略

IF 2.4 3区农林科学

Food Science and Biotechnology Pub Date : 2024-06-23 DOI: 10.1007/s10068-024-01629-6

Sarhan Mohammed, Ahmet Hilmi Çon

引用次数: 0

Analysis of the region-specific characteristics of traditional Korean doenjang produced in Gyeonggi-do 京畿道生产的韩国传统豆瓣酱的地区特点分析

IF 2.4 3区农林科学

Food Science and Biotechnology Pub Date : 2024-06-21 DOI: 10.1007/s10068-024-01590-4

Yujin Lee, In-Seo Hwang, Mina K. Kim

{"title":"Analysis of the region-specific characteristics of traditional Korean doenjang produced in Gyeonggi-do","authors":"Yujin Lee, In-Seo Hwang, Mina K. Kim","doi":"10.1007/s10068-024-01590-4","DOIUrl":"10.1007/s10068-024-01590-4","url":null,"abstract":"<div><p><i>Doenjang</i> is traditional soybean fermented food in Korea, and traditional <i>doenjang</i> on the market has different qualities like aroma, taste. This study is a preliminary study to investigate the quality characteristics of <i>doenjang</i> produced in each region of Korea. The objective of this study was to analyze the region-specific characteristics of traditional Korean <i>doenjang</i> produced in Gyeonggi-do. Physiochemical characteristics including pH, moisture content, soluble solid content, salinity, color, acid value, titratable acidity, NH2-N, total/reducing sugar, and alcohol contents, and enzymatic activities such as acidic/neutral protease and α/β-amylase activities, were analyzed. <i>Doenjang</i> produced in Gyeonggi-do was classified into two groups (GDG-A and GDG-B), and the distinction between two groups were the aging period: doenjang samples in GDG-A groups were aged over 3 yrs, while samples in GDG-B groups were aged less than 3 yrs. The results of this study provided the physicochemical characteristics and enzymatic activities of traditional <i>doenjang</i> produced in Gyeonggi-do.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"33 14","pages":"3213 - 3221"},"PeriodicalIF":2.4,"publicationDate":"2024-06-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s10068-024-01590-4.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141512333","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

Pichia kudriavzevii UNJCC Y-137 and Candida tropicalis UNJCC Y-140 isolated from Durio kutejensis as potential probiotic agents 从 Durio kutejensis 分离出的 Pichia kudriavzevii UNJCC Y-137 和 Candida tropicalis UNJCC Y-140 是潜在的益生菌剂

IF 2.4 3区农林科学

Food Science and Biotechnology Pub Date : 2024-06-21 DOI: 10.1007/s10068-024-01609-w

Dalia Sukmawati, Adisyahputra Adisyahputra, Laith Khalil Tawfeeq Al-Ani, Shabrina Nida Al Husna, Zakiah Nur Afifah, Catur Sriherwanto, Surono Surono, R. Haryo Bimo Setiarto, Muktiningsih Nurjayadi, Roshanida A. Rahman

{"title":"Pichia kudriavzevii UNJCC Y-137 and Candida tropicalis UNJCC Y-140 isolated from Durio kutejensis as potential probiotic agents","authors":"Dalia Sukmawati, Adisyahputra Adisyahputra, Laith Khalil Tawfeeq Al-Ani, Shabrina Nida Al Husna, Zakiah Nur Afifah, Catur Sriherwanto, Surono Surono, R. Haryo Bimo Setiarto, Muktiningsih Nurjayadi, Roshanida A. Rahman","doi":"10.1007/s10068-024-01609-w","DOIUrl":"10.1007/s10068-024-01609-w","url":null,"abstract":"<div><p><i>Durio kutejensis</i>, commonly known as Lai durian, has a unique characteristics of a creamy texture and a combination of sweet and bitter tastes. This study aimed to isolate and screen yeast from fruits as a potential probiotic agent. The tests consisted of tolerance to bile salt and gastric acid at pH 2, antibacterial activity against <i>Listeria monocytogenes</i> and <i>Salmonella enteriditis</i>, and hemolytic activity on blood agar medium. The results showed that 40 yeasts isolated from Lai durian fruit and 34 of these isolates grew on YMA medium. The two isolates showed high significance in the probiotic tests. These two isolates were able to grow on bile salt up to a concentration of 2% and gastric acid for up to 6 h, with survival rates of 99.06% and 100%, respectively. Two isolates were identified as <i>Pichia kudriavzevii</i> UNJCC Y-137 and <i>Candida tropicalis</i> UN-JCC Y-140 Therefore, these two yeast isolates can be used as potential probiotic agents.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"33 15","pages":"3527 - 3540"},"PeriodicalIF":2.4,"publicationDate":"2024-06-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141504961","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

Characterization of potato starch-high amylose rice starch blend as a substitute of acetylated potato starch in long-life noodle 马铃薯淀粉-高淀粉水稻淀粉混合物作为乙酰化马铃薯淀粉替代品在长寿面中的表征

IF 2.4 3区农林科学

Food Science and Biotechnology Pub Date : 2024-06-20 DOI: 10.1007/s10068-024-01628-7

Min Ji Cho, Hyun-Seok Kim

引用次数: 0

Harnessing the power of probiotic strains in functional foods: nutritive, therapeutic, and next-generation challenges 在功能食品中利用益生菌菌株的力量：营养、治疗和下一代挑战

IF 2.4 3区农林科学

Food Science and Biotechnology Pub Date : 2024-06-20 DOI: 10.1007/s10068-024-01630-z

Muneera Anwer, Ming Q. Wei

{"title":"Harnessing the power of probiotic strains in functional foods: nutritive, therapeutic, and next-generation challenges","authors":"Muneera Anwer, Ming Q. Wei","doi":"10.1007/s10068-024-01630-z","DOIUrl":"10.1007/s10068-024-01630-z","url":null,"abstract":"<div><p>Functional foods have become an essential element of the diet in developed nations, due to their health benefits and nutritive values. Such food products are only called functional if they, “In addition to basic nutrition, have valuable effects on one or multiple functions of the human body, thereby enhancing general and physical conditions and/or reducing the risk of disease progression”. Functional foods are currently one of the most extensively researched areas in the food and nutrition sciences. They are fortified and improved food products. Presently, probiotics are regarded as the most significant and commonly used functional food product. Diverse probiotic food products and supplements are used according to the evidence that supports their strength, functionality, and recommended dosage. This review provides an overview of the current functional food market, with a particular focus on probiotic microorganisms as pivotal functional ingredients. It offers insights into current research endeavors and outlines potential future directions in the field.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"33 and postbiotics","pages":"2081 - 2095"},"PeriodicalIF":2.4,"publicationDate":"2024-06-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s10068-024-01630-z.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141512336","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

Effects of cooking methods on antioxidant activity and acrylamide formation in red bell pepper (Capsicum annuum L.) 烹饪方法对红甜椒（Capsicum annuum L.）抗氧化活性和丙烯酰胺形成的影响

IF 2.9 3区农林科学

Food Science and Biotechnology Pub Date : 2024-06-20 DOI: 10.1007/s10068-024-01623-y

WanTing Zhao, YangJian Xu, JeongYeon Kim, Jo-Won Lee, Mun Yhung Jung, BoKyung Moon

引用次数: 0

Mitigation of high-fat diet-induced sarcopenia by Toona sinensis fruit extracts via autophagic flux and mitochondrial quality control 香椿果提取物通过自噬通量和线粒体质量控制缓解高脂饮食引起的肌肉疏松症

IF 2.4 3区农林科学

Food Science and Biotechnology Pub Date : 2024-06-19 DOI: 10.1007/s10068-024-01610-3

Yung-Chia Chen, Yin-Ching Chan, Yun-Ching Chang, Hung-Wen Liu, Chung-Che Cheng, Sue-Joan Chang

{"title":"Mitigation of high-fat diet-induced sarcopenia by Toona sinensis fruit extracts via autophagic flux and mitochondrial quality control","authors":"Yung-Chia Chen, Yin-Ching Chan, Yun-Ching Chang, Hung-Wen Liu, Chung-Che Cheng, Sue-Joan Chang","doi":"10.1007/s10068-024-01610-3","DOIUrl":"10.1007/s10068-024-01610-3","url":null,"abstract":"<div><p>Sarcopenic obesity, encompassing both muscle wasting and obesity, is relevant across individuals. <i>Toona sinensis</i> (TS) has been shown to regulate glucose and lipid metabolisms. However, the efficacy and mechanisms of TS fruit (TSF) in sarcopenic obesity are unclear. This study investigated impacts of TSF extract on skeletal muscle atrophy in C57BL/6 mice fed a high-fat diet (HFD). After 25 weeks of TSF pre-treatment and supplementation, it reversed loss of skeletal muscle mass and grip strength in HFD-fed mice, independent of body weight changes. TSF treatment notably increased the phosphorylation of Akt, mTOR, and P70S6K, while suppressing nuclear localization of NFκB, FoxO1a, and transcription of atrogin-1, MuRF-1, and myostatin expression in HFD-fed muscle. Additionally, TSF influenced autophagic flux and mitochondria quality control, emphasizing its role in balancing protein synthesis and degradation. In conclusion, TSF alleviates HFD-induced sarcopenia via protein turnover, autophagic flux and mitochondria quality control, highlighting its potential therapeutic value for sarcopenic obesity.</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 1","pages":"245 - 256"},"PeriodicalIF":2.4,"publicationDate":"2024-06-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141530313","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

Determination of biogenic amine-producing lactic acid bacteria in kimchi varieties through in vitro analysis and low temperature fermentation 通过体外分析和低温发酵确定泡菜品种中产生物胺乳酸菌的数量

IF 2.9 3区农林科学

Food Science and Biotechnology Pub Date : 2024-06-19 DOI: 10.1007/s10068-024-01627-8

Jae Hoan Lee, Young Hun Jin, Jun-Hee Lee, Young Kyoung Park, Jae-Hyung Mah

{"title":"Determination of biogenic amine-producing lactic acid bacteria in kimchi varieties through in vitro analysis and low temperature fermentation","authors":"Jae Hoan Lee, Young Hun Jin, Jun-Hee Lee, Young Kyoung Park, Jae-Hyung Mah","doi":"10.1007/s10068-024-01627-8","DOIUrl":"https://doi.org/10.1007/s10068-024-01627-8","url":null,"abstract":"<p>This study analyzed biogenic amine (BA) content in three varieties (types) of kimchi (<i>Baechu</i> kimchi, <i>Baek</i> kimchi, and <i>Yeolmu</i> kimchi), identified the causative bacteria, and evaluated the gene expression associated with the BA formation during kimchi fermentation at 4 °C. Histamine content exceeding the toxicity limit was detected in a single <i>Baechu</i> kimchi product. Tyramine content in most <i>Baechu</i> kimchi products was approximately half of the toxicity limit. Other varieties had relatively lower BA content. Most BA producers isolated from all kimchi varieties were identified as <i>Levilactobacillus brevis</i>, which prominently produced tyramine. To clarify the role of <i>L. brevis</i> in tyramine formation in <i>Baechu</i> kimchi, fermentation experiments were performed using <i>L</i>. <i>brevis</i> BC1M20. The results showed that tyramine content and tyrosine decarboxylase gene (<i>tdc</i>) expression were higher in the inoculated kimchi than in the control. In addition, in the inoculated kimchi, the content decreased while the expression level was almost constant.</p>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"209 1","pages":""},"PeriodicalIF":2.9,"publicationDate":"2024-06-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141512340","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

Analysis of volatile compounds and α-dicarbonyl compounds in Arabica coffee soaked with various organic acids 用各种有机酸浸泡阿拉比卡咖啡的挥发性化合物和 α-二羰基化合物分析

IF 2.4 3区农林科学

Food Science and Biotechnology Pub Date : 2024-06-18 DOI: 10.1007/s10068-024-01592-2

Seungjun Lee, Jeongeun Oh, Kwang-Geun Lee

引用次数: 0

Improved properties of dough fermented with rice wine prepared by mixed Saccharomycopsis fibuligera SF7 and Saccharomyces cerevisiae SC1 改善用纤维酵母菌 SF7 和酿酒酵母菌 SC1 混合制备的米酒发酵面团的特性

IF 2.4 3区农林科学

Food Science and Biotechnology Pub Date : 2024-06-18 DOI: 10.1007/s10068-024-01598-w

Zhijian Li, Tongyun Liu, Tong Zhang, Lulu Zhang

引用次数: 0