Food Science and Biotechnology最新文献_第7页

Effect of air-frying on formation and correlations of polycyclic aromatic hydrocarbons, acrylamide, and heterocyclic aromatic amines in foods and risk assessment 空气油炸对食品中多环芳烃、丙烯酰胺和杂环芳香胺的形成和相关性的影响及风险评估

IF 2.9 3区农林科学

Food Science and Biotechnology Pub Date : 2024-07-04 DOI: 10.1007/s10068-024-01639-4

Hyeri Yoon, Mun Yhung Jung, Sung-Hee Choi, Su-Hyun Chun, Jihyun Lee, BoKyung Moon, Kwang-Won Lee

{"title":"Effect of air-frying on formation and correlations of polycyclic aromatic hydrocarbons, acrylamide, and heterocyclic aromatic amines in foods and risk assessment","authors":"Hyeri Yoon, Mun Yhung Jung, Sung-Hee Choi, Su-Hyun Chun, Jihyun Lee, BoKyung Moon, Kwang-Won Lee","doi":"10.1007/s10068-024-01639-4","DOIUrl":"https://doi.org/10.1007/s10068-024-01639-4","url":null,"abstract":"<p>The levels of acrylamide (AA), four polycyclic aromatic hydrocarbons (PAH4), and heterocyclic aromatic amines (HAAs) in 184 air-fried agricultural, fishery, and animal products were measured using GC–MS and UPLC-MS/MS. Among the tested samples, sea algae exhibited the highest levels of PAH4 and eight specific HAAs (HAA8), while root and tuber crops had the greatest amount of AA. Agricultural and fisheries products had higher levels of all three contaminants, while livestock products had an inverse correlation between PAH4 and HAA8. The margin of exposure in the Korean population is considered “unlikely a concern” for all samples for PAH4 and HAA8, however, that for AA in cereal, vegetable, and root and tuber crops is deemed “may be a concern”, with a value < 10,000 in all age groups. These findings suggest a need to evaluate dietary AA exposure in certain food categories and further research to minimize AA formation during air frying.</p><h3 data-test=\"abstract-sub-heading\">Graphic abstract</h3>\u0000","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"12 1","pages":""},"PeriodicalIF":2.9,"publicationDate":"2024-07-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141548537","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

Lactobacillus plantarum LPYC225 mixture partially modulates the vaginal bacterial community of Gardnerella vaginalis-infected bacterial vaginosis in mice 植物乳杆菌 LPYC225 混合物可部分调节受阴道加德纳菌感染的细菌性阴道病小鼠的阴道细菌群落

IF 2.4 3区农林科学

Food Science and Biotechnology Pub Date : 2024-07-04 DOI: 10.1007/s10068-024-01641-w

Hyun Ju Kim, Dong-Gu Kim, Sa-Haeng Kang, Hoonsung Choi, Se-Woong Go, Dong-Keun Kim, Je-Hun Myung, Jeong-Hyang Park, Ju-Ryoun Soh, Suk-Kyu Kim, Sung Wook Hong, Miran Kang, Eui-Seong Park, Ilbum Park, Jongsoo Kang, Hyuk Ju Kwon, Jong-Sik Jin

{"title":"Lactobacillus plantarum LPYC225 mixture partially modulates the vaginal bacterial community of Gardnerella vaginalis-infected bacterial vaginosis in mice","authors":"Hyun Ju Kim, Dong-Gu Kim, Sa-Haeng Kang, Hoonsung Choi, Se-Woong Go, Dong-Keun Kim, Je-Hun Myung, Jeong-Hyang Park, Ju-Ryoun Soh, Suk-Kyu Kim, Sung Wook Hong, Miran Kang, Eui-Seong Park, Ilbum Park, Jongsoo Kang, Hyuk Ju Kwon, Jong-Sik Jin","doi":"10.1007/s10068-024-01641-w","DOIUrl":"10.1007/s10068-024-01641-w","url":null,"abstract":"<div><p>Bacterial vaginosis (BV) is defined as dysbiosis of the vaginal microbiome associated with the depletion of <i>Lactobacilli</i> and excessive growth of commensal or pathogenic bacteria. This study investigated the effects of lactic acid bacteria (LAB) mixture (LM; InoRexyne™) on the vaginal bacterial community of <i>Gardnerella vaginalis</i> (<i>G. vaginalis</i>)-infected BV mice. Single LAB and LM exhibited antibacterial and anti-inflammatory effects by inhibiting <i>G. vaginalis</i> growth and pro-inflammatory markers in RAW 264.7 cells. Administering LM did not significantly alter the vaginal architecture or fecal short-chain fatty acids but did significantly inhibit the vaginal interleukin-6 levels in the high LM group compared to the GV group. LM administration decreased the relative abundances of <i>Enterobacter, Escherichia coli</i>, and <i>Bacteroides vulgatus</i> in vaginal flushing fluids compared to the GV group. LM partially alleviated BV by inhibiting <i>G. vaginalis</i> growth and modulating the vaginal bacterial community, providing new insights into its modulatory effects on the vaginal microbiome in BV.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"33 and postbiotics","pages":"2233 - 2242"},"PeriodicalIF":2.4,"publicationDate":"2024-07-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141548539","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

Enhancing the quality of lentil proteins via combination with whey proteins based on a dual process: a novel strategy through the incorporation of complexation and fermentation 基于双重工艺，通过与乳清蛋白结合提高小扁豆蛋白的质量：通过结合复合和发酵的新战略

IF 2.9 3区农林科学

Food Science and Biotechnology Pub Date : 2024-07-04 DOI: 10.1007/s10068-024-01647-4

Mohammad Alrosan, Thuan-Chew Tan, Azhar Mat Easa, Sana Gammoh, Muhammad H. Alu’datt, Stan Kubow, Ali Madi Almajwal, Ammar A. Razzak Mahmood, Ali Al-Qaisi, Hiba Bawadi

{"title":"Enhancing the quality of lentil proteins via combination with whey proteins based on a dual process: a novel strategy through the incorporation of complexation and fermentation","authors":"Mohammad Alrosan, Thuan-Chew Tan, Azhar Mat Easa, Sana Gammoh, Muhammad H. Alu’datt, Stan Kubow, Ali Madi Almajwal, Ammar A. Razzak Mahmood, Ali Al-Qaisi, Hiba Bawadi","doi":"10.1007/s10068-024-01647-4","DOIUrl":"https://doi.org/10.1007/s10068-024-01647-4","url":null,"abstract":"<p>In recent years, there has been a growing interest in developing a distinguished alternative to human consumption of animal-based proteins. The application of lentil proteins in the food industry is typically limited due to their poor solubility and digestibility. An innovative method of balancing lentil-whey protein (LP-WP) complexes with higher-quality protein properties was established to address this issue, which coupled a pH-shifting approach with fermentation treatment. The results showed that microorganisms in the water kefir influenced the quality of protein structures and enhanced the nutritional values, including increasing the total phenolic compounds and improving the flavor of fermented LP-WP complexes. The protein digestibility, pH values, microbial growth, total soluble solids, and total saponin and phenolic contents were hydrolyzed for 5 days at 25 °C. The FTIR spectrophotometer scans indicated significant (<i>P</i> < 0.05) changes to the secondary protein structure components (random coil and α-helix). This study showed that combining pH-shifting with fermentation treatment improves lentil and whey proteins’ structure, protein quality, and nutritional benefits.</p>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"40 1","pages":""},"PeriodicalIF":2.9,"publicationDate":"2024-07-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141548538","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

Enhancing freeze–thaw tolerance in baker's yeast: strategies and perspectives 增强面包酵母的耐冻融性：策略与前景

IF 2.4 3区农林科学

Food Science and Biotechnology Pub Date : 2024-07-03 DOI: 10.1007/s10068-024-01637-6

Anqi Chen

{"title":"Enhancing freeze–thaw tolerance in baker's yeast: strategies and perspectives","authors":"Anqi Chen","doi":"10.1007/s10068-024-01637-6","DOIUrl":"10.1007/s10068-024-01637-6","url":null,"abstract":"<div><p>Frozen dough technology is important in modern bakery operations, facilitating the transportation of dough at low temperatures to downstream sales points. However, the freeze–thaw process imposes significant stress on baker's yeast, resulting in diminished viability and fermentation capacity. Understanding the mechanisms underlying freeze–thaw stress is essential for mitigating its adverse effects on yeast performance. This review delves into the intricate mechanisms underlying freeze–thaw stress, focusing specifically on <i>Saccharomyces cerevisiae</i>, the primary yeast used in baking, and presents a wide range of biotechnological approaches to enhance freeze–thaw resistance in <i>S. cerevisiae</i>. Strategies include manipulating intracellular metabolites, altering membrane composition, managing antioxidant defenses, mediating aquaporin expression, and employing adaptive evolutionary and breeding techniques. Addressing challenges and strategies associated with freeze–thaw stress, this review provides valuable insights for future research endeavors, aiming to enhance the freeze–thaw tolerance of baker's yeast and contribute to the advancement of bakery science.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"33 13","pages":"2953 - 2969"},"PeriodicalIF":2.4,"publicationDate":"2024-07-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141548540","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

Effectiveness of organic acids for inactivating pathogenic bacteria inoculated in laboratory media and foods: an updated minireview 有机酸对实验室培养基和食品中接种的致病菌的灭活效果：最新小综述

IF 2.4 3区农林科学

Food Science and Biotechnology Pub Date : 2024-07-02 DOI: 10.1007/s10068-024-01618-9

Jae-Hyun Yoon, Min-Seok Oh, Sun-Young Lee

引用次数: 0

Zanthoxylum alkylamides alleviate cell cycle arrest and oxidative stress to retard d-galactose-induced aging Zanthoxylum 烷基酰胺可缓解细胞周期停滞和氧化应激，从而延缓 d-半乳糖诱导的衰老

IF 2.4 3区农林科学

Food Science and Biotechnology Pub Date : 2024-07-02 DOI: 10.1007/s10068-024-01599-9

Yuping Zhu, Pan Yang, Suzhen Zhai, Chunlin Zhang

引用次数: 0

Plant-based proteins: clinical and technological importance 植物性蛋白质：临床和技术重要性

IF 2.4 3区农林科学

Food Science and Biotechnology Pub Date : 2024-07-02 DOI: 10.1007/s10068-024-01600-5

Isabel Medina-Vera, Azalia Avila-Nava, Liliana León-López, Ana Ligia Gutiérrez-Solis, José Moisés Talamantes-Gómez, Claudia C. Márquez-Mota

{"title":"Plant-based proteins: clinical and technological importance","authors":"Isabel Medina-Vera, Azalia Avila-Nava, Liliana León-López, Ana Ligia Gutiérrez-Solis, José Moisés Talamantes-Gómez, Claudia C. Márquez-Mota","doi":"10.1007/s10068-024-01600-5","DOIUrl":"10.1007/s10068-024-01600-5","url":null,"abstract":"<div><p>Healthy and sustainable diets have seen a surge in popularity in recent years, driven by a desire to consume foods that not only help health but also have a favorable influence on the environment, such as plant-based proteins. This has created controversy because plant-based proteins may not always contain all the amino acids required by the organism. However, protein extraction methods have been developed due to technological advancements to boost their nutritional worth. Furthermore, certain chemicals, such as bioactive peptides, have been identified and linked to favorable health effects. As a result, the current analysis focuses on the primary plant-based protein sources, their chemical composition, and the molecular mechanism activated by the amino acid types of present. It also discusses plant protein extraction techniques, bioactive substances derived from these sources, product development using plant protein, and the therapeutic benefits of these plant-based proteins in clinical research.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"33 11","pages":"2461 - 2475"},"PeriodicalIF":2.4,"publicationDate":"2024-07-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s10068-024-01600-5.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141512466","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

Impact of artificial sweeteners and rare sugars on the gut microbiome 人工甜味剂和稀有糖对肠道微生物群的影响

IF 2.4 3区农林科学

Food Science and Biotechnology Pub Date : 2024-07-02 DOI: 10.1007/s10068-024-01597-x

Chang-Young Lee, Yun-Sang So, Sang-Ho Yoo, Byung-Hoo Lee, Dong-Ho Seo

引用次数: 0

Emerging encapsulation strategies for vitamin A fortification in food sector: an overview 食品行业新出现的维生素 A 强化封装战略：概述

IF 2.4 3区农林科学

Food Science and Biotechnology Pub Date : 2024-06-28 DOI: 10.1007/s10068-024-01635-8

Reena Patil, Anupama Singh, Sheetal Mane, Tapas Roy

引用次数: 0

The protective effect of 20(S)-ginsenoside Rg3 on the human retinal pigment epithelial cells against hydrogen peroxide-induced oxidative stress 20(S)-ginsenoside Rg3 对人类视网膜色素上皮细胞过氧化氢诱导的氧化应激的保护作用

IF 2.4 3区农林科学

Food Science and Biotechnology Pub Date : 2024-06-28 DOI: 10.1007/s10068-024-01617-w

Bo Kyeong Kim, Ki-Uk Kim, Jisu Kim, Hyunjun Jang, Hyeyoung Min

{"title":"The protective effect of 20(S)-ginsenoside Rg3 on the human retinal pigment epithelial cells against hydrogen peroxide-induced oxidative stress","authors":"Bo Kyeong Kim, Ki-Uk Kim, Jisu Kim, Hyunjun Jang, Hyeyoung Min","doi":"10.1007/s10068-024-01617-w","DOIUrl":"10.1007/s10068-024-01617-w","url":null,"abstract":"<div><p>Ginsenosides, constituting 2–3% of <i>Panax ginseng</i> Meyer, are noteworthy for their anticancer and antioxidant effects. Despite demonstrating promise in various diseases, their specific impact on age-related macular degeneration (AMD) remains unclear. This research investigates whether ginsenosides can inhibit the progression of dry AMD and explores the mechanisms by which they influence apoptosis, providing insight into their regulatory role in programmed cell death. Human retinal pigment epithelial (ARPE-19) cells were pre-treated with ginsenosides, followed by induction of oxidative stress using hydrogen peroxide. Pre-treatment with 20(S)-ginsenoside Rg3 significantly increased cell viability and reduced apoptotic markers, including Annexin V, Bax, Bim S, cleaved caspase 3, cleaved caspase 9, and cleaved PARP. Furthermore, 20(S)-ginsenoside Rg3 effectively diminished the activation of the ERK and NF-κB signaling pathways. 20(S)-ginsenoside Rg3 could be a good prevention for AMD by modulating apoptosis, offering valuable therapeutic insights for AMD.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"33 15","pages":"3607 - 3616"},"PeriodicalIF":2.4,"publicationDate":"2024-06-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141530316","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