Food Science and Biotechnology最新文献_第2页

Ingredient-dependent water mobility and physicochemical properties of model tomato ketchup in relation to serum separation 模型番茄酱的水迁移率和理化性质与血清分离的关系

IF 3.1 3区农林科学

Food Science and Biotechnology Pub Date : 2025-07-16 DOI: 10.1007/s10068-025-01947-3

Choon-Gil Kang, Hyejeong Shin, Shinjae Park, Shin-Joung Rho, Yong-Ro Kim

引用次数: 0

Impact of the spore production strategy of Penicillium camemberti in a solid medium on its germination abilities camemberti青霉在固体培养基中产孢子策略对其萌发能力的影响

IF 3.1 3区农林科学

Food Science and Biotechnology Pub Date : 2025-07-16 DOI: 10.1007/s10068-025-01938-4

Jérémy Fourié, Manon Basset, Asma Timoumi, Carine Bideaux, Xavier Cameleyre

引用次数: 0

Allium cepa L. (onion) peel alleviates collagen and epinephrine-induced thrombosis in rats 葱皮减轻大鼠胶原蛋白和肾上腺素诱导的血栓形成

IF 3.1 3区农林科学

Food Science and Biotechnology Pub Date : 2025-07-11 DOI: 10.1007/s10068-025-01945-5

Hye In Nam, Ardina Nur Fauziah, Heeju Kim, Geon Jeong, Minha Oh, Sung Keun Jung, Ji Yeon Kim, Young Jun Kim, Hong Jin Lee, Sanguine Byun

{"title":"Allium cepa L. (onion) peel alleviates collagen and epinephrine-induced thrombosis in rats","authors":"Hye In Nam, Ardina Nur Fauziah, Heeju Kim, Geon Jeong, Minha Oh, Sung Keun Jung, Ji Yeon Kim, Young Jun Kim, Hong Jin Lee, Sanguine Byun","doi":"10.1007/s10068-025-01945-5","DOIUrl":"10.1007/s10068-025-01945-5","url":null,"abstract":"<div><p>Thrombosis is a leading cause of cardiovascular diseases, driven by platelet aggregation, endothelial activation, and vascular occlusion. While <i>Allium cepa</i> L. (onion) is known for its health benefits, the antithrombotic potential of its peel remains underexplored. This study investigates the effects of <i>Allium cepa</i> L. peel extract (APE) in a rat model of collagen and epinephrine (CE)-induced thrombosis. High-performance liquid chromatography confirmed that APE contains high levels of quercetin, a flavonoid with known vascular protective properties. Animal experiments showed that APE significantly prolonged prothrombin time (PT) and activated partial thromboplastin time (aPTT), indicating decreased hypercoagulability. Furthermore, APE suppressed genetic expression of key adhesion molecules (ICAM-1, VCAM-1, P-selectin, and E-selectin) in aortic tissue, suggesting reduced endothelial activation. Histological analysis also demonstrated a decrease in pulmonary vascular occlusion. These results suggest that APE may help prevent thrombosis by regulating coagulation and protecting endothelial function, supporting its potential as a natural antithrombotic agent.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"34 14","pages":"3395 - 3402"},"PeriodicalIF":3.1,"publicationDate":"2025-07-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144929274","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

Functional evaluation of extracts from mixed natural plants (MENP) for oral health: anti-inflammatory and alveolar bone protective effects in periodontitis model rats 混合天然植物提取物对口腔健康的功能评价：对牙周炎模型大鼠的抗炎和牙槽骨保护作用

IF 3.1 3区农林科学

Food Science and Biotechnology Pub Date : 2025-07-09 DOI: 10.1007/s10068-025-01927-7

Tae-Su Seo, Jae-Hoon Lee, Dong-Wook Kim, Deug-Chan Lee

{"title":"Functional evaluation of extracts from mixed natural plants (MENP) for oral health: anti-inflammatory and alveolar bone protective effects in periodontitis model rats","authors":"Tae-Su Seo, Jae-Hoon Lee, Dong-Wook Kim, Deug-Chan Lee","doi":"10.1007/s10068-025-01927-7","DOIUrl":"10.1007/s10068-025-01927-7","url":null,"abstract":"<div><p>This study investigated the anti-periodontitis effects of MENP (mixed extracts from multiple natural plants with a certain percentage). Lipopolysaccharide from <i>Porphyromonas gingivalis</i> (LPS-PG) was used to stimulate Raw 264.7 and human gingival fibroblast-1 cells. The lower molars of rats were li-gated and injected with LPS-PG to induce periodontitis. The induced periodontitis increased nitric oxide production and pro-inflammatory cytokine levels. The levels of matrix metallopro-teinases-3, -8, and -9, the enzymes for protein degradation in the extracellular matrix, and tissue inhibitor of metalloproteinase-1, an inhibitory factor, increased. MENP exhibited an effective inhibitory activity. Histological analysis using micro-CT and H&E staining revealed gingival recession and alveolar bone loss. The likelihood of recovery from these conditions is positively correlated with MENP concentration. In addition, inflammatory cell infiltration due to the induced periodontitis was remarkably reduced. These findings suggest that MENP efficiently protects periodontal tissue from damage by inhibiting inflammatory responses.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"34 14","pages":"3375 - 3384"},"PeriodicalIF":3.1,"publicationDate":"2025-07-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144929230","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

Vacuum packaging with PA/PE reduce the microbial level and physicochemical index losses of hawthorn (Crataegus pinnatifida Bunge) sticks during storage PA/PE真空包装可降低山楂棒材在贮藏过程中的微生物水平和理化指标损失

IF 3.1 3区农林科学

Food Science and Biotechnology Pub Date : 2025-07-08 DOI: 10.1007/s10068-025-01929-5

Shiyi Huang, Yuqing Liu, Qianyan Tan, Qiqi Wang, Saikun Pan, Wenbin Wang, Hongli Wang

{"title":"Vacuum packaging with PA/PE reduce the microbial level and physicochemical index losses of hawthorn (Crataegus pinnatifida Bunge) sticks during storage","authors":"Shiyi Huang, Yuqing Liu, Qianyan Tan, Qiqi Wang, Saikun Pan, Wenbin Wang, Hongli Wang","doi":"10.1007/s10068-025-01929-5","DOIUrl":"10.1007/s10068-025-01929-5","url":null,"abstract":"<div><p>The microbial and physicochemical changes of hawthorn sticks in four packaging, including the traditional metallic twist tie packaging with biaxially oriented polypropylene and cast polypropylene, and vacuum packaging (VP), deoxygenated packaging (DP), and plastic packaging (PP) with polyamide/polyethylene (PA/PE) composite film, were compared during the storage at controlled temperature and relative humidity. After 60 days of storage, the control group showed an unacceptable increase in molds (0.65 log CFU/g) and maximum physicochemical losses (25% of moisture content and 72.23% of vitamin C). The DP and VP with PA/PE showed maximal microbial reduction (APC and yeast Ca. 3 log CFU/g, and no change in molds) and minimal physicochemical loss (12.5% of moisture content, and 29% of Vc). Principal component analysis indicated that the principal components consisted of four indexes including APC, yeasts, molds, and protein content, and all packaging with PA/PE exhibited better preservation effects than the control. In summary, the VP with PA/PE effectively reduces microbial levels and physicochemical index losses of hawthorn sticks during storage, and is preferred for better sustainability and low impact on the environment.</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 14","pages":"3251 - 3260"},"PeriodicalIF":3.1,"publicationDate":"2025-07-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144929269","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

Antioxidant addition to dough or frying oil: effects on the oxidative stability of deep-fat fried noodles 生面团或煎炸油中加入抗氧化剂：对油炸面氧化稳定性的影响

IF 3.1 3区农林科学

Food Science and Biotechnology Pub Date : 2025-07-08 DOI: 10.1007/s10068-025-01943-7

Sehyeok Kim, HyunHo Hwang, JiSun Kim, JuDong Yeo, JaeHwan Lee

{"title":"Antioxidant addition to dough or frying oil: effects on the oxidative stability of deep-fat fried noodles","authors":"Sehyeok Kim, HyunHo Hwang, JiSun Kim, JuDong Yeo, JaeHwan Lee","doi":"10.1007/s10068-025-01943-7","DOIUrl":"10.1007/s10068-025-01943-7","url":null,"abstract":"<div><p>This study evaluated the oxidative stability of deep-fat fried noodles and frying oils when antioxidants were added either to the dough or to the frying oil. Hydrophilic and hydrophobic antioxidants, including α-tocopherol, ascorbyl palmitate, trolox, and ascorbic acid, were tested over 100 continuous frying cycles. Trolox showed the highest antioxidant activity when added to frying oil, while ascorbyl palmitate was more effective when added to dough. Ascorbic acid consistently exhibited low antioxidant performance regardless of application site and showed prooxidant effects, particularly when applied to frying oil. During storage at 60 °C, fried noodles containing ascorbyl palmitate in dough and trolox in oil showed the highest oxidative stability, while those containing ascorbic acid were more susceptible to lipid oxidation. These results suggest that antioxidant efficacy is influenced by both compound polarity and application site, as well as by their thermal stability, migration behavior, and interactions with the food matrix.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"34 and Processing in Home and Industry","pages":"3041 - 3051"},"PeriodicalIF":3.1,"publicationDate":"2025-07-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144914645","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 combined treatment with Curcuma longa extract, curcumin, or bisdemethoxycurcumin and UVA on imiquimod-induced psoriasis-like lesions in BALB/c mice 姜黄提取物、姜黄素或双去甲氧基姜黄素和UVA联合治疗对吡喹莫德诱导的BALB/c小鼠银屑病样病变的影响

IF 3.1 3区农林科学

Food Science and Biotechnology Pub Date : 2025-07-07 DOI: 10.1007/s10068-025-01940-w

Jin-Woo Kim, Banzragch Dorjsembe, Pahn-Shick Chang, Jin-Chul Kim

{"title":"Effects of combined treatment with Curcuma longa extract, curcumin, or bisdemethoxycurcumin and UVA on imiquimod-induced psoriasis-like lesions in BALB/c mice","authors":"Jin-Woo Kim, Banzragch Dorjsembe, Pahn-Shick Chang, Jin-Chul Kim","doi":"10.1007/s10068-025-01940-w","DOIUrl":"10.1007/s10068-025-01940-w","url":null,"abstract":"<div><p>The combination of <i>Curcuma longa</i> extract and its active compounds, curcumin and bisdemethoxycurcumin, as photosensitizers with ultraviolet A (UVA) light has potential in alleviating psoriasis. This study evaluated their therapeutic effects on psoriasis-like lesions induced via imiquimod application in BALB/c mice. Treatments with <i>Curcuma longa</i> extract, curcumin, or bisdemethoxycurcumin combined with UVA (TUVA, CUVA, and BUVA, respectively) were administered. All treatments improved abnormal transepidermal water loss and subcutaneous hydration in the dorsal skin. TUVA and CUVA significantly reduced ear thickness and epithelial thickness in both the ear and dorsal skin. All treatments restored the expression of filaggrin, loricrin, and keratin 1, while downregulating interleukin-1 β, tumor necrosis factor-α, interferon-γ, and IL-23p19. These findings suggest that <i>Curcuma longa</i> extract, curcumin, or bisdemethoxycurcumin combined with UVA treatment may serve as potential alternatives to conventional antipsoriatic therapies such as psoralen plus ultraviolet A therapy.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"34 14","pages":"3385 - 3394"},"PeriodicalIF":3.1,"publicationDate":"2025-07-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s10068-025-01940-w.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144929278","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

Genomic characterization of four Salmonella-specific bacteriophages and evaluation of their cocktail efficacy in milk 四种沙门氏菌特异性噬菌体的基因组特征及其在牛奶中的鸡尾酒效果评价

IF 3.1 3区农林科学

Food Science and Biotechnology Pub Date : 2025-07-06 DOI: 10.1007/s10068-025-01921-z

Soo-Jin Jung, June Gu Kang, Harim Lee, Hyewon Song, Jin Hee Kim, Sang-Do Ha

{"title":"Genomic characterization of four Salmonella-specific bacteriophages and evaluation of their cocktail efficacy in milk","authors":"Soo-Jin Jung, June Gu Kang, Harim Lee, Hyewon Song, Jin Hee Kim, Sang-Do Ha","doi":"10.1007/s10068-025-01921-z","DOIUrl":"10.1007/s10068-025-01921-z","url":null,"abstract":"<div><p>Bacteriophages offer a promising solution for controlling multidrug-resistant <i>Salmonella</i> in food matrices. This study analyzed the genomic, proteomic, and functional characteristics of four bacteriophages (STP-1, STP-2, STP-3, and STP-4) targeting <i>Salmonella</i> Typhimurium. Genomic analysis revealed lysis-related genes, including holin, endolysin, and RZ-like spanins, with no genes linked to human toxicity or antibiotic resistance. Unique genomic features, such as viral integrase family 4 and/or tRNA genes, suggest functional and evolutionary diversity. Proteomic and phylogenetic analyses classified the phages within the <i>Guernseyvirinae</i>, <i>Casjensviridae</i>, and <i>Ackermannviridae</i> families. Cytotoxicity tests showed no significant differences at high phage concentrations than control cells (> 10 log PFU/mL, <i>P</i> > 0.05). A phage cocktail targeting <i>S.</i> Typhimurium strains applied to milk (MOI 1,000) reduced bacterial counts by 2.11 log CFU/mL after 7 days, greater than same phage cocktails on chicken breast in a previous study. These findings demonstrate the superior efficacy of multi-strain phage cocktails as versatile biocontrol agents, particularly in milk.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"34 14","pages":"3427 - 3439"},"PeriodicalIF":3.1,"publicationDate":"2025-07-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144929275","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

Anchovy drying using step-down microwave technique 微波降压法烘干凤尾鱼

IF 3.1 3区农林科学

Food Science and Biotechnology Pub Date : 2025-07-05 DOI: 10.1007/s10068-025-01939-3

Suwit Paengkanya, Adisak Nathakaranakule

引用次数: 0

Fermentation-induced modifications to the structural, surface, and functional properties of quinoa proteins 发酵诱导的对藜麦蛋白结构、表面和功能特性的修饰

IF 3.1 3区农林科学

Food Science and Biotechnology Pub Date : 2025-07-05 DOI: 10.1007/s10068-025-01930-y

Mohammad Alrosan, Motasem Al-Massad, Hadeel J. Obeidat, Sofyan Maghaydah, Muhammad H. Alu’datt, Thuan-Chew Tan, Zhengrui Liao, Omar Alboqai, Mohammad Ebqa’ai, Mohammed Ali Dheyab, Ali Madi Almajwal

{"title":"Fermentation-induced modifications to the structural, surface, and functional properties of quinoa proteins","authors":"Mohammad Alrosan, Motasem Al-Massad, Hadeel J. Obeidat, Sofyan Maghaydah, Muhammad H. Alu’datt, Thuan-Chew Tan, Zhengrui Liao, Omar Alboqai, Mohammad Ebqa’ai, Mohammed Ali Dheyab, Ali Madi Almajwal","doi":"10.1007/s10068-025-01930-y","DOIUrl":"10.1007/s10068-025-01930-y","url":null,"abstract":"<div><p>This research study investigates the relationship between the structural characteristics, water solubility, and protein digestibility of quinoa proteins (QPs) during <i>Lactiplantibacillus plantarum</i> fermentation. The fermentation process induces structural modifications in QPs, thereby enhancing their surface properties and functional attributes. Using advanced analytical techniques, such as ultraviolet, fluorescence, and FT-IR spectra, it has been demonstrated that fermented QPs exhibit significant structural changes (P < 0.05) compared to unfermented QPs. Notably, fermentation significantly increases the digestibility of QPs from 78.13 to 85.24%, thereby enhancing their nutritional value. Furthermore, surface properties undergo modifications, with a decrease in surface charge from −32.82 to −39.63 and a reduction in surface hydrophobicity from 580 to 382 a.u. These findings underscore the transformative impact of <i>L. plantarum</i> fermentation on QPs, resulting in improved digestibility, modifications in protein structure, and enhanced nutritional benefits. Further research on water kefir-based fermentation is needed to optimize its quality.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"34 14","pages":"3317 - 3329"},"PeriodicalIF":3.1,"publicationDate":"2025-07-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s10068-025-01930-y.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144929207","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