Food & Function最新文献

{"title":"Ergosterol originated from <i>Auricularia auricula</i> attenuates high fat diet-induced obesity and cognitive impairment in mice.","authors":"Wei Song, Lina Zhu, Chunyan Yang, Kaixin Su, Yaxing Miao, Jinhong Hu, Bing Chen, Lingling Li, Xiaole Cui, Yane Luo, Qinglin Sheng, Tianli Yue","doi":"10.1039/d4fo04817b","DOIUrl":"https://doi.org/10.1039/d4fo04817b","url":null,"abstract":"<p><p>Excessive intake of a high fat diet (HFD) leads to accumulation of fat and obesity. Ergosterol (ERG) is a characteristic sterol of fungi with various bioactive functions; however, there are few studies on the ERG function of ameliorating obesity and following cognitive impairment. It was previously found that Zhashui <i>Auricularia auricula</i> (AA) is rich in ERG; therefore it was selected to enrich ERG through the intervention of exogenous inducers of rice bran oil (RBO), methyl jasmonate (Me JA) and salicylic acid (SA). The accumulated ERG was used to investigate alleviative effects on mouse obesity and cognitive impairment. According to LEfSe analysis of intestinal flora species, ERG reduced the abundance of obesity or inflammation-related intestinal microbial genera, while increasing the relative abundance of beneficial bacteria. The ERG sourced from AA significantly ameliorated HFD-induced mouse obesity by reducing lipid levels and liver oxidative stress, recovering memory and learning abilities of the mice by restoring the hippocampus function and downregulating inflammatory factors.</p>","PeriodicalId":77,"journal":{"name":"Food & Function","volume":" ","pages":""},"PeriodicalIF":5.1,"publicationDate":"2025-03-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143622824","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Organic acids from ice wine ameliorate fructose-induced disorders of glycolipid metabolism in C57BL/6J mice.","authors":"Yang Liu, Fuliang Han, Xinyuan Ma, Luye Yang, Zhenan Shi","doi":"10.1039/d4fo05580b","DOIUrl":"https://doi.org/10.1039/d4fo05580b","url":null,"abstract":"<p><p>Excessive intake of fructose has been widely reported to cause glycolipid metabolism disorders, and it is unclear whether long-term consumption of ice wine, a sweet wine with high sugar content, is beneficial for health. In this study, 6-week-old male C57BL/6J mice were divided into pure water, ice wine, fructose, fructose + succinic acid, fructose + malic acid and fructose + alcohol groups to study the effects and mechanisms of organic acids on glycolipid metabolism. The results indicated that long-term consumption of ice wine did not lead to disorders of glycolipid metabolism, and organic acids inhibited the negative effects of fructose and reduced hepatic fat synthesis by decreasing the mRNA expression of hepatic ACC1, SREBP-1c, and ChREBP-β, as well as controlling the protein expression of KHK-C. These findings provide a theoretical basis for the healthy consumption of ice wine, helping consumers enjoy wine more scientifically and promoting the high-quality development of the industry.</p>","PeriodicalId":77,"journal":{"name":"Food & Function","volume":" ","pages":""},"PeriodicalIF":5.1,"publicationDate":"2025-03-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143622826","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"New perspectives on the taste mechanisms of umami and bitter peptides in low-salt fermented fish sauce based on peptidomics, molecular docking and molecular dynamics.","authors":"Jiarun Han, Hangjia Zhang, Qi Wang, Lina Ding, Jiaqi Yin, Jinfeng Wu, Shi Hu, Ping Li, Qing Gu","doi":"10.1039/d5fo00247h","DOIUrl":"https://doi.org/10.1039/d5fo00247h","url":null,"abstract":"<p><p>Umami and bitter peptides generated by microbial metabolism are essential to the taste of low-salt fish sauce. However, the uncertain taste mechanisms of peptides hinder the efficient identification of high-intensity taste peptides in fish sauce. Our study investigated the taste mechanisms of umami or bitter peptides from low-salt fish sauce fermented with <i>Tetragenococcus halophilus</i>. Herein, a total of 10 umami and 50 bitter peptides were identified from low-salt fish sauce by peptidomics, of which 6 umami peptides and 14 bitter peptides were primarily associated with <i>Tetragenococcus</i>, <i>Lactobacillus</i>, and <i>Staphylococcus</i>. Based on the low molecular docking energy with T1R1/T1R3 and TAS2R14, core umami (U6-RDEDLAP, U10-EPAEREFEFI, U18-PDEWEVAR) and bitter (B11-LAGICFV, B26-IGVNLTFF, B68-KTGPDPIPP) peptides were selected with hydrogen bonds and salt bridges as the primary forces, of which amino acid residues Arg, Glu, Asn, Lys, Gly, and Phe were mainly involved in ligand-receptor binding. Six novel taste peptides were further verified using the electronic tongue technique, among which U10 and B68 exhibited higher taste intensity, which might be related to their effective binding with the corresponding receptors. This study offers a theoretical foundation for screening novel high-intensity taste peptides in low-salt fish sauce, providing valuable insights into peptide-based taste enhancement based on microbial metabolism.</p>","PeriodicalId":77,"journal":{"name":"Food & Function","volume":" ","pages":""},"PeriodicalIF":5.1,"publicationDate":"2025-03-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143639356","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Structural modification of lactoferrin by epigallocatechin gallate: elucidation of its structure and exploration of its potential in promoting osteoblast proliferation.","authors":"Zhenni Zhai, Xiaoni Lian, Fengjiao Fan, Peng Li, Jian Ding, Xinyang Sun, Xiaoyi Jiang, Ziqian Li, Yong Fang","doi":"10.1039/d4fo05973e","DOIUrl":"https://doi.org/10.1039/d4fo05973e","url":null,"abstract":"<p><p>Lactoferrin (LF) and epigallocatechin gallate (EGCG) are recognized for their potent osteogenic properties. However, the osteogenic activity of LF-EGCG complexes is not fully understood. In this study, both non-covalent and covalent LF-EGCG complexes with different LF : EGCG ratios were prepared, and their effects on the LF structure and thermal stability were investigated using circular dichroism, Fourier transform infrared spectroscopy, fluorescence spectroscopy, Raman spectroscopy, and differential scanning calorimetry. The results indicated that covalent binding had a more pronounced effect on protein structure modification. The covalent complex with an LF : EGCG ratio of 5 : 1 demonstrated maximum hydrophilicity; the particle size reduced to 19.31 nm; and the denaturation temperature increased to 56.96 °C. This complex at a 100 μg mL^-1 concentration significantly enhanced osteoblast proliferation, increasing the rate to 1.34-fold. The proliferation rate of osteoblasts was significantly correlated with the tyrosine residue microenvironment and hydrophobicity of the complexes. This study provides valuable insights and strategies for enhancing the nutritional efficacy of LF.</p>","PeriodicalId":77,"journal":{"name":"Food & Function","volume":" ","pages":""},"PeriodicalIF":5.1,"publicationDate":"2025-03-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143612705","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Insights from traditional fermented legumes towards the innovation of modern plant-based meat analogues.","authors":"Raisa Rudge, Reed A Nicholson, Colleen Cottrell, Janet Collins, Louwrens C Hoffman, Jason R Stokes, Heather E Smyth","doi":"10.1039/d4fo02035a","DOIUrl":"https://doi.org/10.1039/d4fo02035a","url":null,"abstract":"<p><p>There has been a major growth in the development of plant-based meat alternatives (PBMA) in recent years. However, current PBMA often contain ultra processed ingredients and numerous additives to be able to mimic animal-based meat (ABM) including the meaty (umami) flavour, characteristic firm/chewy structure and juicy mouthfeel. In this review, the potential of ancient fermentation techniques as a minimally processed alternative to ABM and current PBMA are explored. Fermented foods including tempeh, natto, dawadawa and ugba are naturally high in protein and umami flavours. The nutritional, aroma, flavour and techno-functional properties are provided and discussed in the context of ABM and PBMA. The fermented foods have potential to be used as whole foods ingredients, or their constituents can be used as ingredients in plant-based foods. Particularly the umami flavours and high protein content combined with the naturally occurring high water holding capacity (WHC), solubility and other material properties make fermented legume foods suitable candidates for use in high-protein plant-based foods. Understanding the sensory characteristics and material properties generated during legume fermentation and their similarities to ABM can aid in stimulating innovations in food technology to obtain a new generation of less-processed PBMA with limited additives.</p>","PeriodicalId":77,"journal":{"name":"Food & Function","volume":" ","pages":""},"PeriodicalIF":5.1,"publicationDate":"2025-03-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143595816","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Apple peels as an edible source of phenolic bioactive compounds with antidiabetic and antiglycation properties.","authors":"Javier Cano-Lou, Adrián Millán-Laleona, Rares Candrea, Francisco Les, Ana Pina, Giovanni Caprioli, Víctor López","doi":"10.1039/d4fo05241b","DOIUrl":"https://doi.org/10.1039/d4fo05241b","url":null,"abstract":"<p><p>Apples (<i>Malus domestica</i> Borkh.) are one of the most consumed fruits around the world with a high production of peels as wastes and by-products. In this work, peels from different commercial and local apple samples are explored as a source of phenolic bioactive compounds that could be directly related to the prevention of type 2 diabetes. Six different cultivars from local and commercial apple samples were processed to obtain the phenolic compounds by ultrasonication of the peels using methanol as the solvent. The phenolic content was explored using the Folin-Ciocalteu assay and the quantification of 37 individual phenolic compounds was carried out by high-performance liquid chromatography coupled with mass spectrometry (HPLC-MS/MS). Cellular viability was determined by performing the MTT assay in Caco-2 cell cultures exposed to the phenolic extracts. Subsequently, the capacity to inhibit α-glucosidase, α-amylase and pancreatic lipase enzymes, as well as antiglycation and antioxidant activities, was evaluated. These apple peel samples were considered a source of phenolic compounds with hyperoside, delphinidin 3,5-diglucoside, chlorogenic acid, phlorizin, epicatechin and procyanidin B2 as the main constituents. All samples neutralized the production of advanced glycation end-products and exhibited antiradical activities in a dose-dependent manner; four samples (Amarilla de Octubre, Manzana Helada, Verde Doncella and Pinova) inhibited α-glucosidase but only the sample known as \"Amarilla de Octubre\" was successful in inhibiting pancreatic α-amylase. Cytotoxicity was discarded in Caco-2 cell cultures at physiological concentrations considering these extracts as a source of phenolic compounds with antidiabetic, antiglycation and antioxidant properties.</p>","PeriodicalId":77,"journal":{"name":"Food & Function","volume":" ","pages":""},"PeriodicalIF":5.1,"publicationDate":"2025-03-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143595811","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Myricetin alleviates high-fat diet-induced atherosclerosis in ApoE^-/- mice by regulating bile acid metabolism involved in gut microbiota remodeling.","authors":"Yilong Liu, Ruoqi Wang, Jinren Zhou, Qiang Lyu, Xiaoyong Zhao, Xiaochun Yang, Kunsong Chen, Zhiwei Gao, Xian Li","doi":"10.1039/d5fo00374a","DOIUrl":"https://doi.org/10.1039/d5fo00374a","url":null,"abstract":"<p><p>Atherosclerosis poses a significant threat to global health. This study aimed to investigate the effects of myricetin (MYR) on high-fat diet (HFD)-induced atherosclerosis in ApoE^-/- mice. Our findings demonstrated that MYR treatment significantly reduced the formation of atherosclerotic plaques, particularly at a high dose of 100 mg kg^-1 day^-1. Additionally, MYR markedly attenuated lipid metabolism disorders in ApoE^-/- mice by decreasing body weight, improving serum lipid profiles, and reducing lipid deposition. Analysis of 16S rRNA sequencing revealed that MYR treatment enhanced the abundance of probiotic <i>g</i>_<i>Lachnospiraceae_NK4A136</i>, while it reduced that of obesity-associated genera, including <i>Rikenellaceae_RC9_gut_group</i> and <i>Alistipes</i>. Metabolomic analysis and RT-qPCR tests indicated that MYR upregulated hepatic bile acid biosynthesis, evidenced by increased total bile acid levels and enhanced expression of key enzymes CYP7A1 and CYP8B1, particularly through the classical biosynthetic pathway. Spearman's correlation analysis revealed strong associations between the regulated bile acids and these aforementioned bacteria. Therefore, our results demonstrated that MYR exerts an anti-atherosclerotic effect by modulating the gut-liver axis.</p>","PeriodicalId":77,"journal":{"name":"Food & Function","volume":" ","pages":""},"PeriodicalIF":5.1,"publicationDate":"2025-03-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143584025","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Improving dietary energy and antioxidative properties benefit early maternal BMI and further manage adverse pregnancy outcomes with better weight gain.","authors":"Hang-Yu Li, Bing-Jie Ding, Jia Wang, Xin-Li Yang, Zhi-Wen Ge, Nan Wang, Ya-Ru Li, Yan-Xia Bi, Cong-Cong Wang, Zheng-Li Shi, Yu-Xia Wang, Yi-Si Wang, Cheng Li, Ze-Bin Peng, Zhong-Xin Hong","doi":"10.1039/d4fo06451h","DOIUrl":"https://doi.org/10.1039/d4fo06451h","url":null,"abstract":"<p><p>Dietary characteristics affect maternal status in early pregnancy, which is important for later outcomes. However, Chinese dietary guidelines for pregnant women are not specific to obesity, overweight, and underweight. Moreover, since pregnancy is a prolonged process, an intermediate factor is needed to connect early maternal BMI with pregnancy outcomes. In this cohort of 1785 Chinese pregnant women from 2020 to 2022, 37.98% of participants had abnormal BMI in early pregnancy. A lower energy intake from carbohydrates (<50%) but higher intake from protein (>20%) and fat (>30%) resulted in excessive energy consumption, which was a risk factor for maternal obesity (adjusted OR (AOR): 1.49, 95%CI: 1.02-2.17) and overweight (AOR: 1.47, 95%CI: 1.00-2.18). Furthermore, the risk of maternal underweight was increased by a poor antioxidative diet (AOR: 2.80, 95%CI: 1.02-7.66) with a 20.28% lower intake of isoflavones and an imbalanced dietary structure (AOR: 3.95, 95%CI: 1.42-10.95) with less energy from fat (<20%) and unsaturated fatty acids (<3%). Following the timeline from gestation to delivery, early maternal obesity, overweight, and underweight increased the risk of abnormal body weight gain during pregnancy (AOR: 1.91-3.62, 95%CI: 1.20-6.12). Subsequently, abnormal weight gain further provoked adverse pregnancy outcomes, such as gestational diabetes mellitus, hypertensive disorders, cesarean section, and macrosomia (AOR, 1.33-2.58; 95%CI, 1.04-4.17). To minimize these threats, obese/overweight pregnant women in China might have more energy from carbohydrates (>65%) while reducing energy intake from protein (<10%) and fat (<20%). Meanwhile, underweight pregnant women are advised to increase their intake of dietary antioxidants (especially isoflavones) and consume more energy from fat (>30%) and unsaturated fatty acids (>11%). Finally, gestational body weight gain, as a potential intermediate bridge, should receive more attention.</p>","PeriodicalId":77,"journal":{"name":"Food & Function","volume":" ","pages":""},"PeriodicalIF":5.1,"publicationDate":"2025-03-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143584024","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Dietary therapy to halt the progression of diabetes to diabetic kidney disease.","authors":"Hongtu Hu, Guohua Ding, Wei Liang","doi":"10.1039/d4fo06011c","DOIUrl":"https://doi.org/10.1039/d4fo06011c","url":null,"abstract":"<p><p>Diabetic Kidney Disease (DKD) is a common and serious complication of diabetes, particularly Type 2 Diabetes Mellitus (T2DM), which significantly contributes to patient morbidity and mortality. The limitations of traditional treatments like ACE inhibitors and ARBs in managing DKD progression highlight the need for innovative therapeutic strategies. This review examines the impact of various dietary patterns, such as the Mediterranean diet, ketogenic diet, intermittent fasting, DASH diet, and vegetarian diet, on the management of DKD. Evidence suggests these diets can halt the progression of DKD, although further research is needed to confirm their long-term effectiveness and safety. Personalized dietary approaches tailored to individual needs may enhance outcomes for DKD patients.</p>","PeriodicalId":77,"journal":{"name":"Food & Function","volume":" ","pages":""},"PeriodicalIF":5.1,"publicationDate":"2025-03-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143565555","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Characterization of different stages of Maillard reaction in soy: impact on physicochemical properties and immunogenicity of soy proteins†","authors":"Cresci-Anne Croes, Daniela Briceno Noriega, Harry Wichers, Huub F. J. Savelkoul, Janneke Ruinemans-Koerts and Malgorzata Teodorowicz","doi":"10.1039/D4FO04400B","DOIUrl":"10.1039/D4FO04400B","url":null,"abstract":"<p >The Maillard reaction (MR, glycation) frequently occurs during processing of soy-based products widely consumed in Western diets. MR leads to the formation of a number of chemically different structures called Maillard reaction products (MRPs), which include early glycation products and advanced glycation end products (AGEs). AGEs/MRPs were shown to modulate the immune response by interaction with specific receptors expressed on immune cells, such as the receptor for advanced glycation end products (RAGE). However, the structure–function relationship of MRPs formed during soy processing in relation to binding to AGE receptors has not been well studied. The aim of the present study is to characterize the MRPs formed during different heating times of soy proteins (SP) with glucose by analyzing the biochemical changes and to relate them to the functional changes, including binding to AGE receptors and stimulating immune cells. Our results demonstrated time-dependent differences in the biochemical characteristics of glycated SP compared with heated SP, which could be attributed to the different stages of MR and the diversity of MRPs. Moreover, the formation of AGEs over time was positively correlated with binding capacity to AGE receptors. Additionally, stimulating peripheral blood adherent monocytes with glycated SP resulted in increased gene expression levels of pro-inflammatory cytokines (IL-1β, IL-8 and TNF-α) when compared to non-glycated SP, suggesting that the formed AGEs bind to and activate receptors, such as RAGE. Our findings highlight the importance of studying immunomodulation upon processing of SP, which may lead to optimisation of the processing conditions of soy based food products.</p>","PeriodicalId":77,"journal":{"name":"Food & Function","volume":" 6","pages":" 2577-2588"},"PeriodicalIF":5.1,"publicationDate":"2025-03-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2025/fo/d4fo04400b?page=search","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143555387","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}