Food frontiers最新文献

{"title":"Authentication of Coffea arabica: Comparative Multispectral Discrimination by NIR and UV–Vis Spectroscopy Aided by Artificial Neural Networks and Data Fusion","authors":"Vanessa Moll,&nbsp;Krzysztof B. Beć,&nbsp;Lara Handle,&nbsp;Christian W. Huck","doi":"10.1002/fft2.529","DOIUrl":"https://doi.org/10.1002/fft2.529","url":null,"abstract":"<p><i>Coffea arabica L</i>. (Arabica) is considered the highest quality coffee species and provides the majority of the worldwide production. Among its groups are rare and expensive coffees; consequently, Arabica is subject to fraudulent practices. Currently, a selection of methods allow to precisely discriminate between the primary commercial coffee species (Arabica and Robusta). However, Arabica coffees offer a very restricted genetic diversity, and the authentication of its groups by spectroscopy has not yet been demonstrated to be feasible. This study aimed to step beyond the current state-of-the-art, evaluating the possibility of a multispectral approach to discriminate shelf-ready coffee beans of the most significant Arabica groups, Typica and Bourbon. Spectral analysis was performed by a benchtop near-infrared (NIR; 1000–2500 nm), a benchtop ultraviolet–visible (UV–Vis; 200–1000 nm), and a handheld Vis-NIR (350–2500 nm) spectrometer, hyphenated with nonlinear classification techniques, including artificial neural networks (ANNs). Additionally, low-level (LLDF) and mid-level (MLDF) data fusion as well as variable selection (VS) methods were evaluated in their predictive performance. This study successfully demonstrates that closely related Arabica groups are discriminable from each other using a rapid multispectral approach, including direct on-site analysis. The NIR region provided precise classification of the Arabica coffees (94%–98% accuracy), the Vis-NIR (88%–93 %), and the UV–Vis (82%–93 %) region showed also good discrimination but left room for improvement. However, an LLDF of the Vis-NIR and the UV–Vis region in combination with VS proved to be a potent tool to further refine the authentication of coffee groups and showed very good classification accuracies (91%–97%).</p>","PeriodicalId":73042,"journal":{"name":"Food frontiers","volume":"6 2","pages":"763-774"},"PeriodicalIF":7.4,"publicationDate":"2024-12-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fft2.529","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143688655","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Enhancing the Efficiency and Sustainability of Producing Curcumin-Infused Plant-Based Milk Alternatives With a Two-in-One Post pH-Driven Processing Strategy","authors":"Anthony Suryamiharja,&nbsp;Xiping Gong,&nbsp;Casimir C. Akoh,&nbsp;Hualu Zhou","doi":"10.1002/fft2.534","DOIUrl":"https://doi.org/10.1002/fft2.534","url":null,"abstract":"<p>Increasing food sustainability and health benefits is essential to meet the demands of a growing global population while minimizing environmental impact. This study used a green two-in-one post pH-driven processing strategy to develop a sustainable and healthy plant-based milk alternative. It achieved both extraction and encapsulation in one step by directly incorporating the health-promoting curcumin from turmeric into soymilk. A high processing efficiency was observed, 94.2% ± 1.6%, with a high extraction efficiency of 96.4% ± 0.5%. Using raw turmeric instead of a purified curcumin significantly enhanced the sustainability in the use of raw materials, for example, reducing the CO₂-eq emissions by 22 times and energy use by 10 times, even with a very small percentage of curcumin (∼0.03 wt%) in the formulation. This strategy underscores the importance of using raw materials and minimizing processing steps to develop more sustainable foods. Additionally, the incorporation of curcumin was found to impart a yellow color to soymilk. No significant changes were observed in other physicochemical properties like particle size, zeta potential, and melting behavior, as most curcumin molecules were encapsulated within the lipid phase of soymilk. The curcumin-infused soymilk powders also maintained excellent storage stability for 1 month under freezing temperature.</p>","PeriodicalId":73042,"journal":{"name":"Food frontiers","volume":"6 2","pages":"716-726"},"PeriodicalIF":7.4,"publicationDate":"2024-12-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fft2.534","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143688667","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Biotechnology Advances in Natural Food Colorant Acylated Anthocyanin Production","authors":"Shaohua Zeng,&nbsp;Shuang Lin,&nbsp;Rong Jiang,&nbsp;Jinrong Wei,&nbsp;Ying Wang","doi":"10.1002/fft2.527","DOIUrl":"https://doi.org/10.1002/fft2.527","url":null,"abstract":"<p>The food application of natural blue colorants such as acylated anthocyanin is becoming increasingly popular due to their safety, nutritional value, organoleptic attributes, and more pH/thermo-stable properties compared to nonacylated anthocyanins. However, it is a great challenge to obtain enough acylated anthocyanins to meet market demand, rather than readily available in nature from edible fruits and vegetables. In this review, the acylated anthocyanins in food crops, the efficient and eco-friendly extraction of food-grade acylated anthocyanins, and their potential application in intelligent packaging are extensively summarized. Subsequently, the plant anthocyanin acyltransferases (AATs) are also comprehensively summarized. The strategy of functional optimization of AATs through computational or artificial intelligence–based protein-directed evolution is described and suggested. Additionally, the advantages and disadvantages of acylated anthocyanins generated in microbes and plant suspension cells are extensively compared, and the chassis selection of engineering acylated anthocyanins is discussed. Finally, the approaches and strategies of metabolic engineering to enhance the yield of acylated anthocyanins in plant suspension cells are also described and discussed. Taken together, this review provides a roadmap or strategy for the production of acylated anthocyanins to meet the increasing market demand in future food industry.</p>","PeriodicalId":73042,"journal":{"name":"Food frontiers","volume":"6 2","pages":"698-715"},"PeriodicalIF":7.4,"publicationDate":"2024-12-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fft2.527","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143688691","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"How Does Nature Create the Painting “Gradient Coloration of ‘Manicure Finger’ Grape”? Integrated Omics Unveil the Pigments Basis and Metabolism Networks of Its Formation","authors":"Shihan Bao,&nbsp;Jianing Li,&nbsp;Jiaqi Wang,&nbsp;Tian Lan,&nbsp;Mengyuan Wei,&nbsp;Xiangyu Sun,&nbsp;Yulin Fang,&nbsp;Tingting Ma","doi":"10.1002/fft2.513","DOIUrl":"https://doi.org/10.1002/fft2.513","url":null,"abstract":"<p>‘Manicure Finger’ grape exhibits gradient coloration during veraison, where the lower part of the skin changes color faster and intenser than the upper, giving the same berry a gradient color from green on the top to red on the bottom. This unique characteristic distinguishes it from other table grape varieties and makes it highly commercially valuable. However, because the formation mechanisms of gradient coloration are unclear, ‘Manicure Finger’ lags behind other grapes in the development of breeding, cultivation, and storage technologies, occupying only a small share of the table grape market. Here, based on integrated omics including anthocyanin, flavonoid metabolome, and transcriptome, the substances basis and metabolic mechanisms regulating gradient coloration were thoroughly resolved. In ‘Manicure Finger’, eight anthocyanins including malvidin-3-<i>O</i>-glucoside, peonidin-3-<i>O</i>-glucoside, and cyanidin-3-<i>O</i>-glucoside were identified as color-presenting substances, while flavones and flavonols, especially kaempferol-3-<i>O</i>-rutinoside and quercetin-3-<i>O</i>-glucoside, functioned as co-pigments. Spatial differences in their accumulation were substances basis for gradient coloration. In the lower skin, these substances accumulated faster due to the higher expression levels of structural genes <i>VvF3</i>´<i>5</i>´<i>H1</i>, <i>VvF3</i>´<i>5</i>´<i>H2</i>, <i>VvANS</i>, <i>VvGT1</i>, and <i>VvFAOMT</i>, which were further modulated by transcription factors <i>VvMYBA1</i>, <i>VvMYBA2</i>, <i>VvMYBA3</i>, and <i>VvMYBA6</i>. Novel transcription factors <i>VvbHLH148</i>, <i>VvMYBA22</i>, and <i>VvMYBA3</i> were also most probably involved in this regulatory process. Histone acylation regulated by <i>VvHAC1</i> and lysine methylation regulated by <i>VvHMT1</i> might underlie the epigenetic basis of gradient coloration. Overall, the metabolic networks underlying gradient coloration were comprehensively constructed at levels of color-presenting substances, structural genes and transcription factors, offering valuable insights into the precise regulation of ‘Manicure Finger’ color formation.</p>","PeriodicalId":73042,"journal":{"name":"Food frontiers","volume":"6 2","pages":"921-939"},"PeriodicalIF":7.4,"publicationDate":"2024-11-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fft2.513","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143690236","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"A comprehensive review on the composition, processing methods, and sustainable utilization of tropical fruit seeds in food industry","authors":"Xuanyi Zhang,&nbsp;Jun Liang,&nbsp;Xiaojun Lin,&nbsp;Junzhe Chen,&nbsp;Xiaoyu Luo","doi":"10.1002/fft2.493","DOIUrl":"https://doi.org/10.1002/fft2.493","url":null,"abstract":"<p>The global consumption of tropical fruits has been increasing gradually, due to their high nutritional value and desirable sensory profile that can meet diverse consumer demands. In the fruit industry, the seeds of tropical fruits are often part of the by-products that are commonly generated from the processing and manufacture of fresh whole fruits, ready-to-eat fruit salads, juices, concentrates, and dried fruit products. Currently, most of the fruit seed by-products are subject to direct disposal or recycle in the form of the ingredients for animal feed and agricultural fertilizer. However, considering they are still rich in nutritional and bioactive components, tropical fruit seeds are hidden jewelry that can be more extensively utilized in the food industry, such as in food processing, food preservation, and the formulation of functional foods. In this review, the main components of different representative tropical fruit seeds are summarized, and the corresponding functions are elucidated. The methods on processing such fruit by-products and the extraction of value-adding substances from fruit seeds are compared. The potential application pathways in food industry are discussed accordingly, with further demonstration of current opportunities and main hurdles. This comprehensive review aims to capture the interests of food scientists, fruit manufacturers, and other stakeholders in the food supply chain, in order to explore the possibilities for reutilizing the functional components from tropical fruit by-products in a broader spectrum.</p>","PeriodicalId":73042,"journal":{"name":"Food frontiers","volume":"6 2","pages":"644-669"},"PeriodicalIF":7.4,"publicationDate":"2024-11-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fft2.493","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143690221","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Bifidobacterium bifidum CCFM1163 Alleviates Cathartic Colon Through the Acetate/Propionate-GPR41-Gβγ Pathway","authors":"Yin Huang,&nbsp;Nan Tang,&nbsp;Yifan Xue,&nbsp;Jiazhen Li,&nbsp;WenXu Liu,&nbsp;Shengnan Zhu,&nbsp;Linlin Wang,&nbsp;Gang Wang,&nbsp;Wei Chen,&nbsp;Jianxin Zhao","doi":"10.1002/fft2.526","DOIUrl":"https://doi.org/10.1002/fft2.526","url":null,"abstract":"<p>Cathartic colon, a form of slow-transit constipation, arises from prolonged stimulant laxative use and is associated with intestinal barrier impairment and enteric nervous system damage. We identified <i>Bifidobacterium bifidum</i> CCFM1163 as an effective agent for alleviating cathartic colon; however, the underlying mechanisms remain unclear. This study first administered live, dead, and supernatant forms of CCFM1163 to cathartic colon mice, finding that only live bacteria were effective. Non-targeted and targeted metabolomics analyses of mouse fecal metabolites highlighted short-chain fatty acids (SCFAs) as key players. Animal experiments comparing the effects of major SCFAs revealed that acetic acid (AA) and propionic acid (PA) ameliorated cathartic colon (reduces intestinal transit time, <i>p &lt; </i>0.0001; increases fecal water content, <i>p &lt; </i>0.05). Inhibition studies using SCFAs receptor inhibitors and downstream inhibitors demonstrated that both HAS (a G protein-coupled receptor 41 [GPR41] inhibitor) and Gallein (Gi protein βγ subunit [Gβγ] inhibitor) negated the reparative effects of CCFM1163 on the enteric nerves and intestinal barrier in cathartic colon mice. CCFM1163 was shown to modulate the intestinal flora, notably increasing <i>Faecalibaculum, Candidatus Saccharimonas, and Prevotellaceae UCG-001</i> (<i>p &lt; </i>0.05) and decreasing <i>Escherichia, Clostridioides</i> (<i>p &lt; </i>0.0001), while elevating AA and PA levels (<i>p &lt; </i>0.05). AAs act on the GPR41 receptor, activating the Gβγ, thus enhancing the intestinal barrier and reducing tissue inflammation. PA primarily repairs enteric nerves via GPR41-Gβγ, promoting peristalsis. This study elucidates <i>B. bifidum</i> CCFM1163's potential mechanisms in cathartic colon relief and provides a theoretical basis for probiotic treatment.</p>","PeriodicalId":73042,"journal":{"name":"Food frontiers","volume":"6 2","pages":"852-871"},"PeriodicalIF":7.4,"publicationDate":"2024-11-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fft2.526","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143690063","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Soybean Glycinin Reduced Growth Performance and Antioxidant Capacity and Caused Intestinal Inflammation and Microbiome Changes in Large Yellow Croaker (Larimichthys crocea)","authors":"Jianchun Shao,&nbsp;Zhangqi Li,&nbsp;Haokun You,&nbsp;Dejuan Wang,&nbsp;Jiaonan Zhang,&nbsp;Lei Wang,&nbsp;Chao Zhao,&nbsp;Wei Zhao","doi":"10.1002/fft2.524","DOIUrl":"https://doi.org/10.1002/fft2.524","url":null,"abstract":"<p>Glycinin, a major anti-nutrient in soybean meal, may trigger enteritis and oxidative stress in fish with overconsumption. However, its impact on intestinal inflammation and underlying signaling mechanisms in <i>Larimichthys crocea</i> remains unclear. The purpose of this study was to assess the effects of glycinin on growth, antioxidant function, inflammatory response, and gut microbiota. Four isonitrogenous and isolipidic experimental feeds were prepared, supplemented with 0%(G0), 3%(G3), 6%(G6), and 12%(G12) glycinin, respectively, and fed to juvenile <i>L. crocea</i> for 10 weeks. The findings indicated that dietary glycinin markedly decreased the growth, feed utilization, and survival rate of <i>L. crocea</i>. In addition, <i>L. crocea</i> fed with G6 and G12 diets showed lower trypsin activity compared with those fed with G0 and G3 diets. Similarly, fish fed with G6 and G12 diets showed higher malondialdehyde content and lower superoxide dismutase activity in the liver compared with those fed with G0 and G3 diets, suggesting that glycinin induced oxidative stress and led to the imbalance of the antioxidant system. Dietary glycinin significantly increased the mRNA expression levels of toll-like receptors in the gut. Moreover, dietary glycinin resulted in a heightened expression of both C-rel and p65 proteins, while also elevating the phosphorylation levels of JNK and ERK proteins, indicating that glycinin activated the MAPK/NF-κB signaling route. In addition, dietary glycinin increased the abundance of pathogenic bacteria in the gut, including <i>Bacteroides</i> and <i>Streptococcus</i>, and reduced the <i>Bifidobacterium</i> abundance. The findings suggested that <i>L. crocea</i> is highly sensitive to glycinin, and a 3% level can cause growth decline and enteritis.</p>","PeriodicalId":73042,"journal":{"name":"Food frontiers","volume":"6 1","pages":"248-258"},"PeriodicalIF":7.4,"publicationDate":"2024-11-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fft2.524","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143119479","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Lycium barbarum Polysaccharide Alleviates Amyloid-β-Induced Toxicity in the Caenorhabditis elegans Model","authors":"Lu An,&nbsp;Wenbo Wang,&nbsp;Jihao Chu,&nbsp;Lin An,&nbsp;Bingyu Geng,&nbsp;Xueqi Fu,&nbsp;Jing Chen,&nbsp;Junfeng Ma","doi":"10.1002/fft2.522","DOIUrl":"https://doi.org/10.1002/fft2.522","url":null,"abstract":"<p>Alzheimer's disease (AD) poses a significant global health challenge, primarily characterized by the aggregation of β-amyloid (Aβ) peptides and associated oxidative stress. Given the lack of effective AD drugs, we investigated the effects of <i>Lycium barbarum</i> polysaccharide (LBP), a water-soluble polysaccharide from goji berries, on Aβ scavenging, aggregation, and Aβ-induced toxicity using the transgenic AD nematode. LBP treatment delayed paralysis, mitigated Aβ-induced chemotaxis deficits, and reduced Aβ_1–42 deposition and oligomer formation in AD nematodes. Furthermore, LBP supplementation alleviated Aβ-induced oxidative stress and improved oxidative stress resistance through the insulin/insulin growth factor 1 (IGF-1) signaling (IIS) pathway. Evaluation of the Aβ clearance pathway revealed that LBP attenuated Aβ toxicity by increasing proteasome activity rather than lysosomal levels. Basic physiological assessments further indicated that LBP was non-toxic in vivo and promoted nematode health. Our findings suggest that LBP ameliorates AD-like symptoms in nematodes by activating the IIS pathway to reduce oxidative stress and enhancing proteasomal activity to clear Aβ aggregates, providing a new theoretical basis for considering LBP as a promising therapeutic drug for AD and related oxidative stress complications.</p>","PeriodicalId":73042,"journal":{"name":"Food frontiers","volume":"6 2","pages":"819-836"},"PeriodicalIF":7.4,"publicationDate":"2024-11-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fft2.522","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143690284","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"The V-Shaped Structuring Regulated via the LuxS-Dependent Quorum-Sensing Pathway Is Associated With Lactiplantibacillus plantarum Survivability in Acidic Environments","authors":"Athira Venugopal,&nbsp;Ronit Vogt Sionov,&nbsp;Yulia Kroupitski,&nbsp;Doron Steinberg,&nbsp;Moshe Shemesh","doi":"10.1002/fft2.514","DOIUrl":"https://doi.org/10.1002/fft2.514","url":null,"abstract":"<p>Tolerance to acidic environments is an important adaptive feature of the probiotic bacterium <i>Lactiplantibacillus plantarum</i> for surviving gastrointestinal transit or food processing. Here, we report a previously uncharacterized biological process that enables a highly coordinated adaptation of this bacterium to acidic stress. We provide mechanistic evidence for the role of the V-shaped multicellular structuring, associated with incomplete daughter cell separation, in the survival of <i>L. plantarum</i> cells in acidic environments. We also show that this process facilitates structured biofilm formation through the LuxS-dependent quorum-sensing pathway associated with autoinducer-2 (AI-2) production. The LuxS knockout results in compromised V-shaped structuring and poor biofilm formation under acidic conditions, whereas exogenous supplementation of 4,5-dihydroxy-pentanedione (DPD), the precursor of AI-2, to the LuxS knockout strain, restores V-shaped structuring and biofilm formation in an acidic environment. Furthermore, we show that LuxS-dependent V-shaped structuring provides an extraordinary protection mode for cellular survivability in extremely acidic conditions. Consequently, we propose that the self-generated V-shaped structuring, regulated by LuxS, is associated with protective and coordinated multicellular behavior during adaptation to acidic stress. It is believed that this study paves the way for developing a promising platform for preserving and delivering probiotic cells to mammalian hosts by utilizing persistent geometrical structuring.</p>","PeriodicalId":73042,"journal":{"name":"Food frontiers","volume":"6 2","pages":"801-818"},"PeriodicalIF":7.4,"publicationDate":"2024-11-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fft2.514","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143690062","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Taraxasterol Acetate From Taraxacum officinale Ameliorates Dextran Sulfate Sodium–Induced Ulcerative Colitis in Mice in Association With Changes of the Metabolism and Structure of Gut Microbiota","authors":"Li Jin,&nbsp;Man Li,&nbsp;Beihui He,&nbsp;Liqin Li,&nbsp;Yingchao Liu,&nbsp;Jizhou Zhang,&nbsp;Biao Wang,&nbsp;Chengtao Sun,&nbsp;Guoyin Kai","doi":"10.1002/fft2.518","DOIUrl":"https://doi.org/10.1002/fft2.518","url":null,"abstract":"<p>Ulcerative colitis (UC) is closely associated with the structural and metabolic disorders of gut microbiota. Taraxasterol acetate (TSA) from <i>Taraxacum officinale</i> (TO) has anti-inflammatory activity. In this study, to investigate the therapeutic potential of TSA and its mechanism of action in dextran sulfate sodium (DSS)-induced UC. The anti-inflammatory effects of TSA were evaluated in vitro. DSS-induced UC animal models and TSA gavage were employed for in vivo experiments. The results indicated that TSA showed good anti-inflammatory effects both in vitro and in vivo, and the anti-UC effect of TSA was better than that of the extract in vivo. TSA relieved clinical symptoms in DSS-induced UC mice and repaired the intestinal barrier. TSA restored the structural disorder of gut microbiota and regulated metabolic levels in DSS-induced UC mice. This study provides a fresh perspective on developing new therapeutic methods against UC using the traditional Chinese medicine TSA.</p>","PeriodicalId":73042,"journal":{"name":"Food frontiers","volume":"6 2","pages":"891-908"},"PeriodicalIF":7.4,"publicationDate":"2024-11-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fft2.518","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143690283","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}