Food Science and Biotechnology最新文献_第6页

Spray drying of reconstituted skim milk fermented with Lactobacillus rhamnosus GG: control of glass transition and stickiness 用鼠李糖乳杆菌 GG 发酵的重组脱脂奶的喷雾干燥：玻璃化转变和粘性的控制

IF 2.9 3区农林科学

Food Science and Biotechnology Pub Date : 2024-07-22 DOI: 10.1007/s10068-024-01658-1

Hae Kim, Andres Letona, Dayoung Lim, Daeung Yu, Nam Soo Han, Dong Zhao, Donghwa Chung

引用次数: 0

A review of food contamination with nitrated and oxygenated polycyclic aromatic hydrocarbons: toxicity, analysis, occurrence, and risk assessment 硝化和含氧多环芳烃食品污染综述：毒性、分析、发生和风险评估

IF 2.9 3区农林科学

Food Science and Biotechnology Pub Date : 2024-07-21 DOI: 10.1007/s10068-024-01653-6

Jihun Jeong, Geehyeon Kim, Joon-Goo Lee

{"title":"A review of food contamination with nitrated and oxygenated polycyclic aromatic hydrocarbons: toxicity, analysis, occurrence, and risk assessment","authors":"Jihun Jeong, Geehyeon Kim, Joon-Goo Lee","doi":"10.1007/s10068-024-01653-6","DOIUrl":"https://doi.org/10.1007/s10068-024-01653-6","url":null,"abstract":"Prolonged exposure to polycyclic aromatic hydrocarbons (PAHs) and their derivatives, particularly nitrated polycyclic aromatic hydrocarbons (NPAHs) and oxygenated polycyclic aromatic hydrocarbons (OPAHs), can result in adverse health effects and may carry higher toxicity risks compared to PAHs alone. Various extraction methods have been utilized for PAHs derivatives from food samples. The analytes are then analyzed using gas chromatography/mass spectrometry and high-performance liquid chromatography techniques. PAHs derivatives are increasingly being detected in the environment, prompting scrutiny from numerous researchers. Similarly, their presence in food is becoming a significant concern. The elevated levels of PAH derivatives found in smoked food may result in detrimental dietary exposure and pose potential health hazards. Furthermore, investigating the level of exposure to these contaminants in food is imperative, as their consumption by humans carries inherent risks. Consequently, this review concentrates on the toxicity, analysis, occurrence, and risk evaluation of NPAHs and OPAHs present in food sources.","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"55 1","pages":""},"PeriodicalIF":2.9,"publicationDate":"2024-07-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141740878","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

Viability and probiotic activity of Lactiplantibacillus plantarum PMO08 in human gastrointestinal tract analyzed by in vitro gut model 通过体外肠道模型分析植物乳杆菌 PMO08 在人体胃肠道中的活力和益生菌活性

IF 2.4 3区农林科学

Food Science and Biotechnology Pub Date : 2024-07-15 DOI: 10.1007/s10068-024-01622-z

Hyunbin Seong, Seung Hee Han, Geonhee Kim, Nam Soo Han

引用次数: 0

Effects of roasting on physicochemical characteristics and flavor substances of germinated brown rice 焙烧对发芽糙米理化特性和风味物质的影响

IF 2.9 3区农林科学

Food Science and Biotechnology Pub Date : 2024-07-12 DOI: 10.1007/s10068-024-01655-4

Meimei He, Tianwei Guo, Dandan Li, Chong Xie, Pei Wang, Runqiang Yang

引用次数: 0

The role of Bifidobacterium in longevity and the future of probiotics 双歧杆菌在长寿中的作用和益生菌的未来

IF 2.4 3区农林科学

Food Science and Biotechnology Pub Date : 2024-07-11 DOI: 10.1007/s10068-024-01631-y

Seockmo Ku, Md Ariful Haque, Min Ji Jang, Jaehyun Ahn, Deokyeong Choe, Jong Ik Jeon, Myeong Soo Park

引用次数: 0

Exploring the multifaceted role of ginkgolides and bilobalide from Ginkgo biloba in mitigating metabolic disorders 探索银杏叶中的银杏内酯和银杏皂苷在缓解代谢紊乱方面的多方面作用

IF 2.4 3区农林科学

Food Science and Biotechnology Pub Date : 2024-07-10 DOI: 10.1007/s10068-024-01656-3

Hayoon Kim, Sumin Kang, Gwang-woong Go

{"title":"Exploring the multifaceted role of ginkgolides and bilobalide from Ginkgo biloba in mitigating metabolic disorders","authors":"Hayoon Kim, Sumin Kang, Gwang-woong Go","doi":"10.1007/s10068-024-01656-3","DOIUrl":"10.1007/s10068-024-01656-3","url":null,"abstract":"<div>The ancient Ginkgo biloba tree grows across various regions, with distinctive leaves emitting a unique fragrance. Its extract contains flavonoids, organic acids, and terpenoids. Ginkgolide and bilobalide, which are G. biloba leaf extracts, offer diverse pharmaceutical benefits, including antioxidant, anti-inflammatory, and neuroprotective properties. The antioxidant and anti-inflammatory properties of these compounds are crucial for mitigating neurodegeneration, particularly in diseases such as Alzheimer’s disease. Additionally, their effectiveness in countering oxidative stress and inflammation highlights their potential to prevent cardiovascular ailments. This study also suggests that these compounds have a promising impact on lipid metabolism, suggesting their significance in addressing obesity-related metabolic disorders. In conclusion, ginkgolides and bilobalide exhibit promising effects in sustaining the integrity of the nervous and endocrine systems, along with the modulation of lipid metabolism. The diverse health benefits suggest that these compounds could serve as promising therapeutic interventions for various conditions, including neurological, cardiovascular, and metabolic diseases.</div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"33 13","pages":"2903 - 2917"},"PeriodicalIF":2.4,"publicationDate":"2024-07-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141577292","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 and anticancer effects of kiwi (Actinidia deliciosa) fermented beverage using Lactobacillus plantarum 使用植物乳杆菌发酵猕猴桃（Actinidia deliciosa）饮料的抗氧化和抗癌作用

IF 2.9 3区农林科学

Food Science and Biotechnology Pub Date : 2024-07-10 DOI: 10.1007/s10068-024-01643-8

Hwi Gon Kim, Wool Lim Park, Hye Ji Min, Yeong Seon Won, Kwon Il Seo

{"title":"Antioxidant and anticancer effects of kiwi (Actinidia deliciosa) fermented beverage using Lactobacillus plantarum","authors":"Hwi Gon Kim, Wool Lim Park, Hye Ji Min, Yeong Seon Won, Kwon Il Seo","doi":"10.1007/s10068-024-01643-8","DOIUrl":"https://doi.org/10.1007/s10068-024-01643-8","url":null,"abstract":"Kiwi fermented beverages utilizing lactic acid bacteria exhibit a decrease in sugar content, pH and increase in total acidity. The maximum CFU is observed in 20% kiwi fermented beverages containing Lactobacillus plantarum. For the most efficient fermentation conditions, 20% kiwi fermented beverages fermented at 24 h was selected for use in subsequent experiments. The glucose, fructose, citric acid levels decreased in optimized kiwi fermented beverage, while the succinic acid, lactic acid, acetic acid, total flavonoid content, and total polyphenol content increased. Furthermore, optimized kiwi fermented beverage showed significantly higher reducing power, ABTS·+ and DPPH radical scavenging activities, and hydroxyl radical scavenging activities compared to the optimized kiwi beverage. Optimized kiwi fermented beverage suppresses proliferation in various cells, including MDA-MB-231, in a dose- and time-dependent manner. Lactobacillus plantarum fermentation of kiwi fruit enhances its functionality, underscoring the potential of OKFB as an improved functional food ingredient.","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"23 1","pages":""},"PeriodicalIF":2.9,"publicationDate":"2024-07-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141577290","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

Assessment of nitrosamine exposure in Korean foods: analysis, risk evaluation, and implications 评估韩国食品中亚硝胺的摄入量：分析、风险评估及影响

IF 2.9 3区农林科学

Food Science and Biotechnology Pub Date : 2024-07-10 DOI: 10.1007/s10068-024-01651-8

In-Kyu Lee, Na-youn Park, So Young Park, JunHyeok Jeong, Jisu Lee, Bokyung Moon, Young-Suk Kim, Junghoan Kim, Younglim Kho

{"title":"Assessment of nitrosamine exposure in Korean foods: analysis, risk evaluation, and implications","authors":"In-Kyu Lee, Na-youn Park, So Young Park, JunHyeok Jeong, Jisu Lee, Bokyung Moon, Young-Suk Kim, Junghoan Kim, Younglim Kho","doi":"10.1007/s10068-024-01651-8","DOIUrl":"https://doi.org/10.1007/s10068-024-01651-8","url":null,"abstract":"This study investigated the presence of nitrosamines, known carcinogens, in 1320 food samples from South Korea using LC-APCI-MS/MS analysis. Results showed nitrosamines were detected in 72% of samples, with processed foods exhibiting higher levels. Sesame oil, snow white rice cake, fried chicken wings, and fried squid were identified as having the highest nitrosamine content. Daily intake estimates revealed nitrosodiethylamine (NDEA), nitrosodibutylamine (NDBA), and nitrosopyrrolidine (NPYR) as major contributors to exposure. Risk assessment, based on BMDL10 values and MOE calculations, indicated low health risks overall, but certain food groups at the 95th percentile showed MOEs below the safety threshold, warranting attention. This underscores the need for ongoing monitoring and regulation of nitrosamine levels in food products to protect public health, particularly in regions with high consumption of processed foods like South Korea. Further research and regulatory measures are crucial to minimize nitrosamine exposure and mitigate associated health risks.","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"28 1","pages":""},"PeriodicalIF":2.9,"publicationDate":"2024-07-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141577169","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

The quality of beef-soybean paste and the relationship between microbial composition and flavor changes during fermentation 牛肉豆酱的质量以及发酵过程中微生物成分和风味变化之间的关系

IF 2.9 3区农林科学

Food Science and Biotechnology Pub Date : 2024-07-09 DOI: 10.1007/s10068-024-01645-6

Jinhao Zou, Zeyuan Xiao, Xuping Wang, Huaigu Yang, Jingrong Cheng, Xueming Liu, Daobang Tang

{"title":"The quality of beef-soybean paste and the relationship between microbial composition and flavor changes during fermentation","authors":"Jinhao Zou, Zeyuan Xiao, Xuping Wang, Huaigu Yang, Jingrong Cheng, Xueming Liu, Daobang Tang","doi":"10.1007/s10068-024-01645-6","DOIUrl":"https://doi.org/10.1007/s10068-024-01645-6","url":null,"abstract":"Compound fermented seasonings were increasingly favored by consumers. This study using Aspergillus oryzae and soybeans as raw materials to make koji. Lactobacillus plantarum and Pediococcus pentosaceus were used as starters for common fermentation with mature koji and beef to obtain a fermented beef-soybean paste. The physicochemical parameters, volatile flavor compounds, and microbial community of beef-soybean paste during fermentation were determined, and the relationship between flavor changes and microbial community changes was analyzed. Compared to the soybean paste, the addition of beef for fermentation can significantly enhanced the content of protein, amino acid nitrogen, and free amino acids in the compound fermented soybean paste, improved the nutritional and health value of the product. The addition of beef also caused a decrease in pH and total acid content in the compound soybean paste. The flavor changed during the fermentation process of beef-soybean paste were related to the changed in its microbial community.","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"55 1","pages":""},"PeriodicalIF":2.9,"publicationDate":"2024-07-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141577293","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

Development and validation of analytical HPLC for phenolics in Pinus densiflora bark extract 开发高效液相色谱法（HPLC）分析和验证欧洲赤松树皮提取物中的酚类物质

IF 2.9 3区农林科学

Food Science and Biotechnology Pub Date : 2024-07-08 DOI: 10.1007/s10068-024-01616-x

Ye-Jun Kim, Tae Gyu Nam, Inil Lee, Ho Jin Heo, Dae-Ok Kim

{"title":"Development and validation of analytical HPLC for phenolics in Pinus densiflora bark extract","authors":"Ye-Jun Kim, Tae Gyu Nam, Inil Lee, Ho Jin Heo, Dae-Ok Kim","doi":"10.1007/s10068-024-01616-x","DOIUrl":"https://doi.org/10.1007/s10068-024-01616-x","url":null,"abstract":"Pine (Pinus densiflora) bark, most of which is discarded as a by-product of the timber industry, contains considerable amounts of antioxidant phenolics. We developed and validated a quantitative method of analyzing seven phenolics (protocatechuic acid, procyanidin B1, procyanidin B3, catechin, ferulic acid, taxifolin, and quercetin) in pine bark extract (PBE) using a high-performance liquid chromatography–photodiode array. The simultaneous analytical method for the seven phenolics was validated in terms of specificity, linearity, limit of detection (LOD), limit of quantification (LOQ), accuracy, and precision. The correlation coefficients of the calibration curves of the seven phenolics were ≥0.9999. The LODs and LOQs of the seven phenolics were 0.01–0.16 and 0.02–0.49 μg/mL, respectively. The ranges of recoveries of the seven phenolics were 97.29–103.59%, and their relative standard deviations were 0.24–3.95%. The described approach to the quantitative analysis of PBE phenolics as marker compounds can be used for standardization in the development of health-functional foods.","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"21 1","pages":""},"PeriodicalIF":2.9,"publicationDate":"2024-07-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141577291","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