Food frontiers最新文献_第7页

Yeast protein-derived γ-glutamyl peptides prepared by transpeptidation reaction exhibit a pronounced taste-enhancing effect 通过转肽反应制备的酵母蛋白衍生γ-谷氨酰肽具有明显的增味效果

IF 7.4

Food frontiers Pub Date : 2024-09-30 DOI: 10.1002/fft2.479

Jiaying Liu, Yu Fu, Liang Ma, Hongjie Dai, Hongxia Wang, Hai Chen, Hankun Zhu, Yong Yu, Xin Liu, Zhengfang Liu, Yuhao Zhang

{"title":"Yeast protein-derived γ-glutamyl peptides prepared by transpeptidation reaction exhibit a pronounced taste-enhancing effect","authors":"Jiaying Liu, Yu Fu, Liang Ma, Hongjie Dai, Hongxia Wang, Hai Chen, Hankun Zhu, Yong Yu, Xin Liu, Zhengfang Liu, Yuhao Zhang","doi":"10.1002/fft2.479","DOIUrl":"https://doi.org/10.1002/fft2.479","url":null,"abstract":"A high-salt diet can induce hypertension, so salt reduction can prevent hypertension. γ-Glutamyl peptides (GGPs) have obvious taste-enhancing effects, while their contents in natural foods are relatively low. Yeast protein rich in Glu/Gln is a good precursor for the preparation of GGPs. In this study, yeast protein-derived GGPs were prepared through hydrolysis and transpeptidation reactions, followed by sensory evaluation and E-tongue analysis. Peptide sequences were identified by LC−MS/MS and screened for molecular docking. The optimal reaction conditions were hydrolysis for 4 h, enzyme concentration of 16 U/g, and transpeptidation for 4 h. GGPs could increase salt and umami intensity by 60.78% and 40.93% based on sensory evaluation, 22.52%, and 16.40% according to E-tongue analysis. Fifteen γ-glutamyl peptides with different peptide lengths were selected for molecular docking. Molecular docking confirmed their binding to calcium-sensing receptors (CaSr) through hydrogen bonds and hydrophobic interaction, while interaction between CaSR receptor and γ-glutamyl di-, tri-, and oligo-peptides varied in binding energy. The stimulation received by CaSR lasted a longer time and varied in intensity. It was further proved that the flavor of mixed peptides has a layered sense and can give people a rich taste experience. Overall, yeast protein-derived GGPs can enhance salt and umami taste, which can reduce salt usage without compromising taste.","PeriodicalId":73042,"journal":{"name":"Food frontiers","volume":"5 6","pages":"2782-2795"},"PeriodicalIF":7.4,"publicationDate":"2024-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fft2.479","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142642346","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}

引用次数: 0

Enhancing lutein stability and bioaccessibility with high internal phase emulsions stabilized by octenylsuccinylated starch

IF 7.4

Food frontiers Pub Date : 2024-09-30 DOI: 10.1002/fft2.475

Yanqi Zhang, Songnan Li, Jiannan Feng, Lauren Binkley, Libo Tan, Lingyan Kong

{"title":"Enhancing lutein stability and bioaccessibility with high internal phase emulsions stabilized by octenylsuccinylated starch","authors":"Yanqi Zhang, Songnan Li, Jiannan Feng, Lauren Binkley, Libo Tan, Lingyan Kong","doi":"10.1002/fft2.475","DOIUrl":"https://doi.org/10.1002/fft2.475","url":null,"abstract":"Lutein possesses antioxidant properties and is a main component of the macular pigment, vital for infant eye and brain development. However, its use is constrained by its poor aqueous solubility and low stability. High internal phase emulsions (HIPEs) are valued in food development for encapsulating and protecting hydrophobic nutraceuticals. The objective of this study is to improve lutein's stability and bioaccessibility using HIPEs stabilized by biopolymer octenylsuccinylated starch (OSS). Three types of commercial OSS, including CAPSUL TA (CTA), HI-CAP 100 (HC), and Purity Gum 2000, were tested for their emulsification properties in forming lutein HIPEs. Lutein HIPEs stabilized by 15%–25% CTA and 15%–30% HC had no phase separation and were selected for subsequent testing. After 21 days of storage at room temperature, lutein HIPEs showed higher lutein retention compared to free lutein. Lutein HIPEs stabilized with higher emulsifier concentrations (25% CTA and 30% HC) exhibited greater droplet diameter stability than those with lower concentrations. Additionally, lutein HIPEs significantly enhanced lutein retention under UV exposure and thermal stress. The in vitro bioaccessibility of lutein was highest in the HIPE stabilized by 20% CTA, reaching 54.36%. In conclusion, lutein HIPEs stabilized by 20% CTA demonstrated superior lutein stability and bioaccessibility, showing significant potential as an effective lutein delivery system.","PeriodicalId":73042,"journal":{"name":"Food frontiers","volume":"6 1","pages":"316-328"},"PeriodicalIF":7.4,"publicationDate":"2024-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fft2.475","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143121308","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}

引用次数: 0

Functions of immunologically active peptides and their roles in intestinal inflammation

IF 7.4

Food frontiers Pub Date : 2024-09-30 DOI: 10.1002/fft2.441

Litong Wang, Yi Li, Kunlun Huang, Qin Wang, Xiaoyun He

引用次数: 0

From structure to function: A comprehensive overview of polysaccharide roles and applications

IF 7.4

Food frontiers Pub Date : 2024-09-25 DOI: 10.1002/fft2.490

Bo-wen Xu, Sai-sai Li, Wen-li Ding, Cai Zhang, Mujeeb Ur Rehman, Muhammad Farooq Tareen, Li Wang, Shu-cheng Huang

{"title":"From structure to function: A comprehensive overview of polysaccharide roles and applications","authors":"Bo-wen Xu, Sai-sai Li, Wen-li Ding, Cai Zhang, Mujeeb Ur Rehman, Muhammad Farooq Tareen, Li Wang, Shu-cheng Huang","doi":"10.1002/fft2.490","DOIUrl":"https://doi.org/10.1002/fft2.490","url":null,"abstract":"Polysaccharides, also known as glycans, are biological macromolecules consisting of many monosaccharide units. Alongside proteins, nucleic acids, and lipids, they constitute the four fundamental substances crucial for life activities and essential for the growth and development of living organisms. As natural products with inherent biological activity, polysaccharides are widely available, nontoxic, and possess numerous functional properties, holding immense potential for advancement in food, medicine, and cosmetics. Furthermore, the exploration of polysaccharide-based drugs, as an alternative to conventional therapies, emerges as a promising avenue for addressing future disease challenges. This article comprehensively reviews the sources, structural characteristics, synthesis, degradation, functions, and applications of polysaccharides. The potential of polysaccharides for pharmacological applications, in antitumor, antiaging, antioxidant, hypoglycemic, anti-inflammatory, antiviral, and anticoagulant properties, is summarized. Additionally, the role of polysaccharides in environmental protection is discussed. It is anticipated that this review will offer innovative strategic insights, serving as a theoretical foundation and inspiration for the subsequent research on polysaccharides in healthcare.","PeriodicalId":73042,"journal":{"name":"Food frontiers","volume":"6 1","pages":"15-39"},"PeriodicalIF":7.4,"publicationDate":"2024-09-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fft2.490","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143119517","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}

引用次数: 0

Matcha and exercise synergy: Elucidating mechanisms and central signaling pathways modulating glycolipid metabolism in high-fat diet-induced obese mice 抹茶与运动的协同作用：阐明调节高脂饮食诱导肥胖小鼠糖脂代谢的机制和中枢信号通路

IF 7.4

Food frontiers Pub Date : 2024-09-22 DOI: 10.1002/fft2.465

Jihong Zhou, Lejia Ding, Wei Chen, Yanliang Tan, Dengchao Xie, Yuefei Wang

{"title":"Matcha and exercise synergy: Elucidating mechanisms and central signaling pathways modulating glycolipid metabolism in high-fat diet-induced obese mice","authors":"Jihong Zhou, Lejia Ding, Wei Chen, Yanliang Tan, Dengchao Xie, Yuefei Wang","doi":"10.1002/fft2.465","DOIUrl":"https://doi.org/10.1002/fft2.465","url":null,"abstract":"Matcha green tea, renowned for its rich composition of catechin, theanine, caffeine, and fiber-bound polyphenols, distinguishes itself with heightened bioavailability and promising potential in addressing obesity and metabolic disorders. Our comprehensive analysis delved into matcha's components and antioxidant activity. Employing a multi-omics approach, we explored the synergistic effects of matcha combined with voluntary exercise, focusing on anti-obesity outcomes in high-fat diet mice. Our findings revealed that matcha co-exercise significantly mitigates glycolipid metabolism abnormalities, increasing serum antioxidant enzymes. This combination notably influences peripheral metabolism, especially amino acids and their metabolisms. Moreover, the observed activation of the BMP-SMAD signaling in the hypothalamus implies a central regulatory role mediating matcha co-exercise effects. Collectively, these findings underscore matcha's potential as a robust adjunct in mitigating obesity through antioxidant and metabolic regulation, supporting its use as a promising supplement to enhance exercise benefits in combating obesity.","PeriodicalId":73042,"journal":{"name":"Food frontiers","volume":"5 6","pages":"2766-2781"},"PeriodicalIF":7.4,"publicationDate":"2024-09-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fft2.465","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142642029","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}

引用次数: 0

Gross to gourmet: A social media analysis of Naked Clams as a sustainable delicacy 从恶心到美食：裸蛤作为可持续美食的社交媒体分析

IF 7.4

Food frontiers Pub Date : 2024-09-18 DOI: 10.1002/fft2.487

J Reuben Shipway, Mark Tupper, David F Willer

{"title":"Gross to gourmet: A social media analysis of Naked Clams as a sustainable delicacy","authors":"J Reuben Shipway, Mark Tupper, David F Willer","doi":"10.1002/fft2.487","DOIUrl":"https://doi.org/10.1002/fft2.487","url":null,"abstract":"Amidst a global food crisis, securing sustainable food sources is vital. Bivalves such as Naked Clams, historically known as shipworms, offer a promising solution due to their low environmental impact, high nutritional value, and rapid growth rates. Contrary to their image as pests, Naked Clams are the fastest growing bivalves and have various health benefits. Believed to be the world's first aquaculture species, cultivated by Aboriginal Australians 8000 years ago, they are a delicacy in Southeast Asia. Public perception of Naked Clams remains largely unexplored, hindered by their association as pests and worm-like appearance. This study assesses the perception of Naked Clams through social media, analyzing 40 posts across Facebook, Instagram, TikTok, and YouTube, with millions of views and likes. Analysis of nearly 8000 comments revealed that public perception was split, though generally more positive than negative. Concerns included appearance, potential religious dietary conflicts, and the risk of parasites, which can be addressed with educational campaigns. Importantly, 84% of commenters who tried Naked Clams reported liking them. Naked Clams are noted for their high protein content, nutrient density, and health benefits, and are enjoyed in diverse culinary forms, from traditional raw dishes, to battered calamari-style street foods, to innovative recipes like Naked Clam ice cream. This study highlights the untapped potential of Naked Clams in global diets and calls for further exploration into moving Naked Clams from “gross to gourmet.”","PeriodicalId":73042,"journal":{"name":"Food frontiers","volume":"5 6","pages":"2641-2651"},"PeriodicalIF":7.4,"publicationDate":"2024-09-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fft2.487","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142642350","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}

引用次数: 0

Protein nutritional support: The prevention and regulation of colorectal cancer and its mechanism research 蛋白质营养支持：大肠癌的预防和调节及其机制研究

IF 7.4

Food frontiers Pub Date : 2024-09-16 DOI: 10.1002/fft2.478

Duo Feng, Di Han, Mengjie Li, Hu Li, Na Li, Tianxin Liu, Jing Wang

引用次数: 0

Capsaicin-mediated repair of circadian disruption-induced Intestinal barrier damage via the gut microbiota 辣椒素通过肠道微生物群修复昼夜节律紊乱引起的肠道屏障损伤

IF 7.4

Food frontiers Pub Date : 2024-09-15 DOI: 10.1002/fft2.467

Yupei Deng, Bolin Lin, Chi-Tang Ho, Jie Xiao, Yong Cao, Jun-qing Huang, Muwen Lu

{"title":"Capsaicin-mediated repair of circadian disruption-induced Intestinal barrier damage via the gut microbiota","authors":"Yupei Deng, Bolin Lin, Chi-Tang Ho, Jie Xiao, Yong Cao, Jun-qing Huang, Muwen Lu","doi":"10.1002/fft2.467","DOIUrl":"https://doi.org/10.1002/fft2.467","url":null,"abstract":"Circadian clock serves as a regulator of gastrointestinal health, and the disruption of circadian rhythm may trigger the dysregulation of the intestinal barrier functions. This study investigated the effectiveness of capsaicin (CAP) in mitigating intestinal barrier dysfunction induced by circadian disruption in male SPF C57BL/6J mice. Our findings indicated that CAP supplementation attenuated abnormal weight gain, alterations in serum lipid levels, and misalignment in hepatic and colonic circadian clock gene expressions in mice caused by constant darkness (CD) treatment. The restoration of the intestinal barrier integrity was also observed through the increase in mucosal thickness and goblet cell numbers. Both the diversity and the circadian rhythm of gut microbiota were improved in CAP-treated group. Correlation analysis indicated that CAP could modulate the gut microbiota by affecting intestinal barrier function and systemic metabolism in CD-treated mice. These results highlight the potential of CAP as a functional food component in maintaining the intestinal barrier homeostasis through regulating gut microbiota.","PeriodicalId":73042,"journal":{"name":"Food frontiers","volume":"5 6","pages":"2579-2590"},"PeriodicalIF":7.4,"publicationDate":"2024-09-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fft2.467","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142642307","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}

引用次数: 0

Development of highly sensitive cuvette-type localized surface plasmon resonance (LSPR) sensing chips for the rapid detection of tyramine in spiked samples of beef, mackerel, and cheese 开发高灵敏度比色皿型局部表面等离子体共振（LSPR）传感芯片，用于快速检测牛肉、鲭鱼和奶酪加标样品中的酪胺含量

IF 7.4

Food frontiers Pub Date : 2024-09-15 DOI: 10.1002/fft2.464

Soobin Han, Ji Hong Kim, Vivek Kumar Gupta, Ju Eun Bae, Chae Hwan Cho, Hanseung Kim, Yonghyeon Park, Mi-Hwa Oh, Jong Pil Park, Yun Suk Huh

{"title":"Development of highly sensitive cuvette-type localized surface plasmon resonance (LSPR) sensing chips for the rapid detection of tyramine in spiked samples of beef, mackerel, and cheese","authors":"Soobin Han, Ji Hong Kim, Vivek Kumar Gupta, Ju Eun Bae, Chae Hwan Cho, Hanseung Kim, Yonghyeon Park, Mi-Hwa Oh, Jong Pil Park, Yun Suk Huh","doi":"10.1002/fft2.464","DOIUrl":"https://doi.org/10.1002/fft2.464","url":null,"abstract":"The globalization of food distribution has made it necessary to ensure the delivery of fresh food to the consumers. Protein-rich foods produce a significant amount of tyramine when spoiled. Therefore, it was envisaged to develop localized surface plasmon resonance (LSPR)—sensor for monitoring tyramine content in beef, mackerel, and cheese. For this purpose, the sensors were developed by coating the LSPR chip with gold nanoparticles (AuNPs) followed by conjugation of tyramine-specific peptide (TYR1). The TYR1 was synthesized and screened by phage display and binding efficiency was evaluated by DockThor. The optimized LSPR sensor showed highest binding efficiency at TYR1 concentration of 20 µg/mL with reaction time of 40 min. The sensor also showed an excellent detection range for beef, mackerel, and cheese were 0.01–10 ppb, 0.01–10 ppm, and 0.01–10 ppb, respectively, in comparison to standard. These findings indicated that this sensor can be used as a promising tool for on-site monitoring of food quality.","PeriodicalId":73042,"journal":{"name":"Food frontiers","volume":"5 6","pages":"2591-2604"},"PeriodicalIF":7.4,"publicationDate":"2024-09-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fft2.464","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142642277","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}

引用次数: 0

Genetic approach to discover a valuable gene for enhanced nutritional value in the edible filamentous fungus Fusarium venenatum 用遗传方法发现可食用丝状真菌中提高营养价值的珍贵基因

IF 7.4

Food frontiers Pub Date : 2024-09-15 DOI: 10.1002/fft2.485

Hosung Jeon, Soobin Shin, Jessica Winarto, Duc-Cuong Bui, Dae-Geun Song, Hokyoung Son

{"title":"Genetic approach to discover a valuable gene for enhanced nutritional value in the edible filamentous fungus Fusarium venenatum","authors":"Hosung Jeon, Soobin Shin, Jessica Winarto, Duc-Cuong Bui, Dae-Geun Song, Hokyoung Son","doi":"10.1002/fft2.485","DOIUrl":"https://doi.org/10.1002/fft2.485","url":null,"abstract":"Mycoprotein is critical in a dietary shift toward a more sustainable food system. However, the strain improvement for enhancing mycoprotein via genetic manipulation is lacking. Here, we investigated the functions of proteins related to ubiquitin and small ubiquitin-like modifier (SUMO) modifications using a gene-knockout strategy in Fusarium venenatum, a mycoprotein fungus closely related to the fungal genetics model species Fusarium graminearum. Among the candidate genes, we specifically focused on the putative SUMO-associated gene UBQ14 based on phenotypic characteristics in F. graminearum. In the FvUBQ14 knockout mutant in F. venenatum, nutritional profiles showed prominent differences in amino acid and fatty acid composition compared to the wild-type strain. Furthermore, through proteomic analysis, we confirmed that the loss of FvUBQ14 leads to metabolic changes, particular in amino acid biosynthesis and degradation, resulting in an increase in amino acid composition in F. venenatum. Our findings provide new insights into filamentous fungal food improvement through genetic engineering and contribute to advances in alternative protein industry.","PeriodicalId":73042,"journal":{"name":"Food frontiers","volume":"5 6","pages":"2556-2565"},"PeriodicalIF":7.4,"publicationDate":"2024-09-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fft2.485","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142642285","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}

引用次数: 0