Food Science and Biotechnology最新文献_第10页

Fermentation characteristics and anti-hypolipidemic effect of barley wine from co-fermentation with yeast and lactic acid bacteria 酵母与乳酸菌共发酵大麦酒的发酵特性及抗血脂作用

IF 2.4 3区农林科学

Food Science and Biotechnology Pub Date : 2024-12-20 DOI: 10.1007/s10068-024-01725-7

So-Won Jang, Hyeon Hwa Oh, Do-Youn Jeong, Geun-Seoup Song

引用次数: 0

Effects of extraction solvent and isoelectric point on the quality of jack bean (Canavalia ensiformis) protein 提取溶剂和等电点对豆荚蛋白质量的影响

IF 2.4 3区农林科学

Food Science and Biotechnology Pub Date : 2024-12-19 DOI: 10.1007/s10068-024-01795-7

Nanik Purwanti, Reynaldi Adam Zam Roni, Alliqa Zafira Hakeki, R. Haryo Bimo Setiarto

引用次数: 0

Dietary xenobiotics and their role in immunomodulation 膳食外源物及其免疫调节作用

IF 2.4 3区农林科学

Food Science and Biotechnology Pub Date : 2024-12-19 DOI: 10.1007/s10068-024-01752-4

Nilanjan Saha, Monisha Samuel

{"title":"Dietary xenobiotics and their role in immunomodulation","authors":"Nilanjan Saha, Monisha Samuel","doi":"10.1007/s10068-024-01752-4","DOIUrl":"10.1007/s10068-024-01752-4","url":null,"abstract":"<div><p>Within our daily dietary intake, lies an intriguing and frequently overlooked dimension— the realm of dietary xenobiotics. These chemical compounds originate from different food sources like grilled or processed meat (animal-origin), flavonoids, preservatives, beverages(plant-origin) and so on. Numerous studies have explored the oncogenic properties. Additionally, these compounds also result in interrupting the humoral and cellular immune response. This review specifically concentrates on elucidating the regulatory functions of these dietary xenobiotics within the human immune system. While some, like heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs), are predominantly deemed harmful, certain other compounds, such as specific phenolic compounds and nitrates, have exhibited therapeutic benefits. Furthermore, the review notes the immunomodulatory role of two relatively underexplored compounds, acrylamide and maltol. This underscores the necessity to broaden the scope of investigation surrounding these compounds and this review gives a brief overview of these xenobiotics interfering with the immune system.</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 9","pages":"1805 - 1817"},"PeriodicalIF":2.4,"publicationDate":"2024-12-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143784286","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

Flour and parenchyma cells from sweet potato and potato: a comparative study of their physicochemical properties and digestibility 甘薯和马铃薯的面粉和薄壁细胞：理化性质和可消化性的比较研究

IF 2.4 3区农林科学

Food Science and Biotechnology Pub Date : 2024-12-18 DOI: 10.1007/s10068-024-01777-9

Jong Hyun Choi, Ji-Eun Bae, Moo-Yeol Baik, Seon Hye Yang, Lei Cao, Hyun-Seok Kim

引用次数: 0

Synergistic effect between polishing and high-pressure enzyme treatment for low protein rice production 抛光与高压酶处理对低蛋白水稻生产的协同效应

IF 2.4 3区农林科学

Food Science and Biotechnology Pub Date : 2024-12-18 DOI: 10.1007/s10068-024-01755-1

Yoon-cheol Choi, Sang-Jin Ye, Jae-Sung Shin, Hui-Yun Kim, Ji-Eun Bae, Seon-Min Oh, Hyun-Wook Choi, Moo-Yeol Baik

{"title":"Synergistic effect between polishing and high-pressure enzyme treatment for low protein rice production","authors":"Yoon-cheol Choi, Sang-Jin Ye, Jae-Sung Shin, Hui-Yun Kim, Ji-Eun Bae, Seon-Min Oh, Hyun-Wook Choi, Moo-Yeol Baik","doi":"10.1007/s10068-024-01755-1","DOIUrl":"10.1007/s10068-024-01755-1","url":null,"abstract":"<div><p>This study aimed to reduce more protein by combining the physical treatment, polishing, and high-pressure enzymatic treatment in a sequence. To understand the mechanism of accelerated hydrolysis during the high-pressure enzymatic treatment process, the effects of pressure on the enzyme and substrate were independently examined, the higher the pressure, the better the enzyme stability. The substrate, rice, also showed increased sensitivity to the enzyme when soaked under high pressure. Although there was no significant difference in the protein content of rice by degree of polishing, greater protein hydrolysis was observed in 130% polished rice than in white rice during the high-pressure enzymatic treatment. As a result, it is expected that the process utilizing the synergistic effect between polishing and high-pressure enzymatic treatment can be applied to a new low-protein rice production method to help improve the diet and quality of life of patients with kidney disease.Please confirm if the author names are presented accurately and in the correct sequence. Also, kindly confirm the details in the metadata are correct.YesPlease check and confirm that the authors and their respective affiliations have been correctly identified and amend if necessary.YesPlease confirm the section headings are correctly identified.Yes</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"34 2","pages":"383 - 390"},"PeriodicalIF":2.4,"publicationDate":"2024-12-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143379771","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

Identification and quantification of carotenoid in commonly consumed agricultural crops in Korea 在韩国常见的食用农作物中类胡萝卜素的鉴定和定量

IF 2.4 3区农林科学

Food Science and Biotechnology Pub Date : 2024-12-18 DOI: 10.1007/s10068-024-01788-6

Chi Young Hwang, Eui-Sang Cho, Dae-Ok Kim, Hyungjae Lee, Jae-Kwang Kim, Myung-Ji Seo

{"title":"Identification and quantification of carotenoid in commonly consumed agricultural crops in Korea","authors":"Chi Young Hwang, Eui-Sang Cho, Dae-Ok Kim, Hyungjae Lee, Jae-Kwang Kim, Myung-Ji Seo","doi":"10.1007/s10068-024-01788-6","DOIUrl":"10.1007/s10068-024-01788-6","url":null,"abstract":"<div><p>Phytochemicals are micronutrients known for promoting human health. Among them, carotenoids are natural pigments and crucial bioactive compounds due to their outstanding antioxidant properties. In this study, carotenoids from agricultural crops commonly consumed in Korea were analyzed. Carotenoids were extracted from 61 samples, considering factors such as crop type, color, part, and processing method. Identification and quantification of extracted carotenoids were then performed using HPLC–PDA. The results showed that most green and red leafy vegetables were good sources (> 900 μg/100 g DW) of carotenoids. The carotenoid contents were found to vary depending on the crop part. Colored cereals and their processed products exhibited low carotenoid contents (< 10 μg/100 g DW), while white rice, certain wheat products, adlay, and mushrooms contained no detectable carotenoids. Losses of carotenoids were observed in certain crops during cooking and processing. This study provides valuable insights into the carotenoid content of commonly consumed agricultural crops.</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 and Processing","pages":"1193 - 1205"},"PeriodicalIF":2.4,"publicationDate":"2024-12-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143602299","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

Effects of incorporated collagen/prebiotics and different coating substances on the survival rate of encapsulated probiotics 掺入胶原/益生元及不同包被物质对包被益生菌存活率的影响

IF 2.4 3区农林科学

Food Science and Biotechnology Pub Date : 2024-12-18 DOI: 10.1007/s10068-024-01794-8

Sriwiang Rittisak, Ratchanee Charoen, Saowalak Seamsin, Jamin Buppha, Thanida Ruangthong, Sarinya Muenkhling, Wiboon Riansa-ngawong, Sunee Eadmusik, Kriangkrai Phattayakorn, Sakwiboon Jantrasee, Wanticha Savedboworn

{"title":"Effects of incorporated collagen/prebiotics and different coating substances on the survival rate of encapsulated probiotics","authors":"Sriwiang Rittisak, Ratchanee Charoen, Saowalak Seamsin, Jamin Buppha, Thanida Ruangthong, Sarinya Muenkhling, Wiboon Riansa-ngawong, Sunee Eadmusik, Kriangkrai Phattayakorn, Sakwiboon Jantrasee, Wanticha Savedboworn","doi":"10.1007/s10068-024-01794-8","DOIUrl":"10.1007/s10068-024-01794-8","url":null,"abstract":"<div><p>The purpose of this study was to assess the influence of collagen protein and various prebiotics as encapsulant materials, as well as double-layer coatings composed of chitosan or sericin, on the viability of encapsulated probiotic <i>Lactobacillus plantarum</i> TISTR 2075. The storage stability of encapsulated probiotic was evaluated throughout 4 and 30 °C for 105 and 63 days, respectively. The log-linear inactivation rate (<i>k</i>) models indicated that co-encapsulated with alginate-collagen-inulin and double-layer coated with chitosan (ACI-C) had the lowest <i>k</i> value. Furthermore, ACI-C demonstrated the greatest value in terms of the time required for the first decimal decrease (<i>δ</i>) applied by Weibull non-linear model during storage at 4 and 30 °C. Encapsulated probiotic beads with ACI-C also exhibited the highest survivability after exposure to simulated gastrointestinal tract tolerance, heat resistance, and the degree hydrophobicity. The viability of cells significantly enhanced through coating with chitosan rather than sericin when employing the identical encapsulating agent.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"34 6","pages":"1383 - 1399"},"PeriodicalIF":2.4,"publicationDate":"2024-12-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143632602","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

Image analysis of kimchi cabbage penetrated with brine and seasoning using a serial block face scanning electron microscope and energy dispersive X-ray spectroscopy 用连续块面扫描电镜和能量色散x射线能谱分析腌制白菜的图像

IF 2.4 3区农林科学

Food Science and Biotechnology Pub Date : 2024-12-18 DOI: 10.1007/s10068-024-01733-7

Ji-Young Choi, Seong Yeol Lee, Hwan Hur, Sung-Gi Min

引用次数: 0

Enhanced apigenin yield from parsley via synergistic subcritical-water extraction with pulsed electric field and intense pulsed light pretreatments 脉冲电场和强脉冲光预处理协同亚临界水萃取法提高欧芹中芹菜素的产量

IF 2.4 3区农林科学

Food Science and Biotechnology Pub Date : 2024-12-18 DOI: 10.1007/s10068-024-01760-4

Min-Jung Ko, Bo-Young Seok, Myong-Soo Chung

引用次数: 0

The combination of Korean Sajabal mugwort (Artemisia princeps Pampanini) and green tea (Camellia sinensis) extracts and that of their major constituents improved blood flow in vitro and in vivo 韩国艾叶（Artemisia princeps Pampanini）和绿茶（Camellia sinensis）提取物及其主要成分的组合改善了体外和体内的血液流动

IF 2.4 3区农林科学

Food Science and Biotechnology Pub Date : 2024-12-17 DOI: 10.1007/s10068-024-01761-3

Moon Jeong Son, Ga Yeon Lee, Jin Tae Kim, Yimeng Zhou, Jung Won Kwon, Jeongyoon Choi, Kyungsuk Park, Jungmin Lee, Yujin Ko, Shuai Qiu, Jong Hun Kim, Hong Jin Lee

{"title":"The combination of Korean Sajabal mugwort (Artemisia princeps Pampanini) and green tea (Camellia sinensis) extracts and that of their major constituents improved blood flow in vitro and in vivo","authors":"Moon Jeong Son, Ga Yeon Lee, Jin Tae Kim, Yimeng Zhou, Jung Won Kwon, Jeongyoon Choi, Kyungsuk Park, Jungmin Lee, Yujin Ko, Shuai Qiu, Jong Hun Kim, Hong Jin Lee","doi":"10.1007/s10068-024-01761-3","DOIUrl":"10.1007/s10068-024-01761-3","url":null,"abstract":"<div><p>This study aimed to evaluate the effects of Korean Sajabal mugwort extract (SME), green tea extract (GTE), and their optimized combination on improving blood flow. We first found that SME and GTE significantly suppressed TNF-α-induced ICAM-1 expression and enhanced endothelial nitric oxide synthase (eNOS) activation in EA.hy926 endothelial cells. Based on synergistic effects on regulation of IκBα, the mixture of SME and GTE at 9:1 ratio was determined as the optimal combination, and it also suppressed integrin LFA-1 expression, reducing leukocyte-endothelial cell interactions. The major components of SME (eupatilin and jaceosidin) and GTE (EGCG) were quantified, and their effects were consistent with the extracts. Furthermore, the mixture alleviated pulmonary vein occlusion, and decreased mRNA levels of ICAM-1, VCAM-1, P-selectin, and E-selectin in aortic tissue in collagen/epinephrine-induced thrombosis rat model. Taken together, the SME and GTE mixture effectively improved blow flow and may be a potent agent for preventing thrombosis and atherosclerosis.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"34 8","pages":"1725 - 1735"},"PeriodicalIF":2.4,"publicationDate":"2024-12-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143688405","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