Food & Function最新文献

{"title":"The impact of different challenge protocols on immune response in epicutaneously sensitized mice with food allergy†","authors":"Jingshu Wang, Xiaodong Wang, Jinyan Gao, Ping Tong, Yong Wu, Xin Li and Hongbing Chen","doi":"10.1039/D5FO01045D","DOIUrl":"10.1039/D5FO01045D","url":null,"abstract":"<p >The skin serves as a critical non-digestive route for the entry of food allergens into the body. Food allergens can penetrate through the disrupted skin barrier, resulting in immune sensitization, and subsequently triggering allergic reactions upon oral re-exposure to the same allergen. In this study, an epicutaneous sensitization animal model was established to characterize its features of food allergy (FA) and to investigate the impact of different challenge protocols on immune response in sensitized mice. The results demonstrated that epicutaneously sensitized mice exhibited various FA symptoms, including skin scratching, diarrhea, and hypothermia, accompanied by significant secretion of Th2 cytokines in the spleen and skin lymph nodes (SLN). Persistent skin barrier impairment at the lesion location exacerbated skin scratching, increased the mouse mast cell protease-1 (MCPT-1) and Th2 cytokine levels, and promoted polarization of Th2 cells in the spleen and SLN. In contrast, continuous consumption of ovalbumin water during the challenge phase alleviated diarrhea in epicutaneously sensitized FA mice, reduced the release of Th2 cytokines in the mesenteric lymph nodes (MLN), and upregulated the expression of Th1 and regulatory T cells in the MLN. These findings suggested that FA patients with impaired skin barrier should prioritize skin lesion management and may benefit from low-dose oral immunotherapy to alleviate allergic symptoms.</p>","PeriodicalId":77,"journal":{"name":"Food & Function","volume":" 12","pages":" 4772-4783"},"PeriodicalIF":5.1,"publicationDate":"2025-06-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144223770","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":"Engineering waxy corn flour with sodium fatty acids: structural modifications and implications for diabetes management†","authors":"Yumeng Yang, Songyi Lin, Xinqi Du, Yuhao Qiu, Chunqing Ai and Yue Tang","doi":"10.1039/D4FO05114A","DOIUrl":"10.1039/D4FO05114A","url":null,"abstract":"<p >This study introduced a novel physical strategy to reduce the digestibility and glycemic index of starch-based foods by modifying waxy corn flour (WC) with sodium fatty acids (NaFAs) of varying carbon chain lengths. The aim was to elucidate the impact of these modifications on the structural and digestive properties of WC. The synthesis of WC–NaFA complexes revealed a pronounced relationship between WC digestibility and NaFA carbon chain length. Specifically, the incorporation of sodium oleate (SO, C18) fostered robust intermolecular interactions, forming complex and ordered structures (B + V-type) through hydrogen bonding and hydrophobic forces. This modification increased the complexity index by 24.28% and branching degree by 12.03%, resulting in a substantial reduction in digestibility from 83.66% to 47.48%. To evaluate the physiological implications, the hypoglycemic and intestinal-microbiota-modulating impacts of WC modified by SO (WCO) were assessed in streptozotocin-induced C57BL/6J mice. The results showed significant improvements in type II diabetes symptoms, including reduced blood glucose levels, enhanced glucose tolerance, and decreased liver and pancreas inflammation. Additionally, WCO promoted the growth of beneficial bacteria, enhancing gut microbiota regulation. Collectively, these findings highlight the potential of WCO as a functional food ingredient for diabetes management and prevention.</p>","PeriodicalId":77,"journal":{"name":"Food & Function","volume":" 12","pages":" 5088-5104"},"PeriodicalIF":5.1,"publicationDate":"2025-06-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144214401","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":"Correction: Differential effects of EPA and DHA on aging-related sarcopenia in mice and possible mechanisms involved","authors":"Zi-Jian Wu, Ying-Chao Li, Yan Zheng, Meng-Qing Zhou, Hui Li, Shi-Xiang Wu, Xin-Yue Zhao, Yu-Hong Yang and Lei Du","doi":"10.1039/D5FO90046H","DOIUrl":"10.1039/D5FO90046H","url":null,"abstract":"<p >Correction for ‘Differential effects of EPA and DHA on aging-related sarcopenia in mice and possible mechanisms involved’ by Zi-Jian Wu <em>et al.</em>, <em>Food Funct.</em>, 2025, <strong>16</strong>, 601–616, https://doi.org/10.1039/D4FO04341C.</p>","PeriodicalId":77,"journal":{"name":"Food & Function","volume":" 12","pages":" 5188-5188"},"PeriodicalIF":5.1,"publicationDate":"2025-06-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2025/fo/d5fo90046h?page=search","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144214400","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}

{"title":"Bioaccessibility and antioxidant capacity of epigallocatechin gallate interacting with mung bean protein: impact of protein structure†","authors":"Zhilian Huang, Tingting Li, Jing Wang, Mingcong Fan, Yan Li, Haifeng Qian and Li Wang","doi":"10.1039/D5FO00758E","DOIUrl":"10.1039/D5FO00758E","url":null,"abstract":"<p >The integration of plant proteins with bioactive compounds offers a promising strategy to enhance their environmental stability. This study investigated the complexation of mung bean protein (MBP) with epigallocatechin gallate (EGCG) and the impact of affinity differences resulting from structural variations of MBP on the performance of the resulting complexes. MBP fractions obtained <em>via</em> ammonium sulfate precipitation displayed distinct protein compositions, especially MBP-60%S, which was mainly 8S vicilin. MBPs and EGCG rely on hydrogen bonding and hydrophobic interactions for spontaneous self-assembly, with hydrogen bonding dominating in highly soluble MBP. EGCG binding induced structural changes in MBPs, including an increase in α-helix content and size, as well as a reduction in β-sheet content and solubility. Notably, MBP-60%S exhibited the strongest affinity for EGCG. These conformational shifts enhanced the thermal stability of EGCG, thereby mitigating the loss of antioxidant capacity due to its thermal degradation. Moreover, the bioaccessibility of EGCG was increased by 1.91–3.22-fold. However, MBP-60%SE showed resistance to gastric digestion, likely due to the altered protein structure and interaction strength. Overall, these findings provide valuable insights into the functionalization of plant proteins, offering a foundation for the development of high-quality functional foods and novel applications of mung bean protein.</p>","PeriodicalId":77,"journal":{"name":"Food & Function","volume":" 13","pages":" 5475-5492"},"PeriodicalIF":5.1,"publicationDate":"2025-06-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144281742","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":"Biomarkers of fried food intake: a systematic review of in vivo studies†","authors":"Aline G. A. Carvalho, Luana O. Oliveira, Hygor M. R. de Souza, Gabriela R. A. Soliz, Maria Fernanda C. Guimarães, Fabio A. Oroski, Vanessa N. Castelo-Branco, Tatiana El-Bacha and Alexandre G. Torres","doi":"10.1039/D4FO05008H","DOIUrl":"10.1039/D4FO05008H","url":null,"abstract":"<p >The purpose of this review was to evaluate the evidence of potential biomarkers of fried food intake in human and animal studies, assessing the study design, the biospecimens and the metabolomic approach used. Information about dietary and health biomarkers concerning fried food intake is limited, even though advanced databases exist for human and food metabolomes. The systematic search following the PRISMA protocol selected five articles comprising <em>in vivo</em> intervention studies in humans (<em>n</em> = 4) and in animals (<em>n</em> = 1). Study characteristics were: (a) urine was the most common biospecimen; (b) potato and meat were the most common fried food items; (c) non-targeted MS-metabolomics and lipidomics were the main approaches used. Current and previous research commonly address potential biomarkers of fried food intake by dietary surveys, which are subject to inaccuracies. Controlled intervention trials combined with advanced metabolomics technologies to investigate biomarkers in humans or animals are scarce, highlighting the need of efforts for a better comprehension of the mechanisms involved and the health effects of fried food consumption. Biomarkers of deep-fried and pan-fried food intake included short-chain fatty acids and amino acids. Acrolein and acrylamide derivatives in urine were common biomarkers of fried food intake. In conclusion, the number of published papers in this research subject shows that it remains largely uninvestigated. This is a timely subject due to the high appeal to the consumption of fried foods and the possible harmful health effects related to the products formed during frying. Future studies describing robust biomarkers of fried food intake will contribute to the understanding of health outcomes related to the consumption of fried food.</p>","PeriodicalId":77,"journal":{"name":"Food & Function","volume":" 13","pages":" 5219-5230"},"PeriodicalIF":5.1,"publicationDate":"2025-06-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144323892","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":"Investigating ellagitannins from strawberry (Fragaria × ananassa Duch.) as a new strategy to counteract H. pylori infection and inflammation†","authors":"Giulia Martinelli, Stefano Piazza, Marco Fumagalli, Nicole Maranta, Carola Pozzoli, Elisa Sonzogni, Safwa Moheb El Haddad, Urska Vrhovsek, Fulvio Mattivi, Enrico Sangiovanni, Emma De Fabiani and Mario Dell'Agli","doi":"10.1039/D5FO01022E","DOIUrl":"10.1039/D5FO01022E","url":null,"abstract":"<p > <em>Helicobacter pylori</em> colonises the gastric mucosa of at least 50% of the world's human population, causing a variety of gastric diseases, including chronic gastritis, peptic ulcers, and gastric cancer. The ability of the bacterium to colonise and induce inflammation is achieved through a combination of different virulence factors. Besides the conventional pharmacological treatment of <em>H. pylori</em> infection based on bacterial eradication, natural compounds could function as an adjuvant to existing therapies, potentially mitigating the consequences of <em>H. pylori</em> infection by impairing bacterial adhesion and subsequent gastric inflammation. This study focuses on <em>Fragaria</em> × <em>ananassa</em> extract and its ellagitannins, agrimoniin and casuarictin, as novel strategies to counteract <em>H. pylori</em>-related gastritis. Strawberry tannins exhibited anti-inflammatory properties in both TNFα-challenged and <em>H. pylori</em>-infected models, inhibiting the release of IL-8 and IL-6 by GES-1 cells. This effect was, at least in part, ascribed to the impairment of NF-κB signalling. The study compares the infection of epithelial cells with two different <em>H. pylori</em> strains (<em>cagA</em>+ and <em>cagA</em>−), demonstrating the different capacities of the extract and ellagitannins to impair the release of IL-6, while the effect on IL-8 release was independent of the different virulence potentials of the strains. Moreover, the extract and ellagitannins demonstrated antibacterial activity against <em>cagA</em>+ <em>H. pylori</em> growth, but exhibited reduced activity against the <em>cagA</em>− strain. The results of this study indicate the possible use of <em>Fragaria</em> × <em>ananassa</em> as a pharmacological and nutritional source in the prevention and/or treatment of gastritis induced by <em>H. pylori</em>.</p>","PeriodicalId":77,"journal":{"name":"Food & Function","volume":" 12","pages":" 5049-5058"},"PeriodicalIF":5.1,"publicationDate":"2025-06-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2025/fo/d5fo01022e?page=search","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144197812","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}

{"title":"Hepatoprotective effect of functional biscuits enriched with spirulina†","authors":"Abdel-Hafeez A. Shouk, Attia A. Yaseen, Karem Fouda, Diaa A. Marrez, Naglaa A. Shedeed and Ayman A. Mohammad","doi":"10.1039/D5FO00349K","DOIUrl":"10.1039/D5FO00349K","url":null,"abstract":"<p >Hepatotoxicity, <em>i.e.</em>, liver damage and impaired liver function, worsens with increased exposure to xenobiotics. Spirulina provides a natural source of many important nutrients that promote human health, in addition to its anti-inflammatory, antioxidant, and prebiotic properties. With the increasing exposure to harmful foreign substances that injure the liver, incorporating spirulina into a safe and easy-to-consume daily food product may protect the liver from toxicity. This study aimed to investigate the hepatoprotective effect of functional biscuits prepared by replacing wheat flour with spirulina powder (SP) at 5, 10, and 15% levels. The chemical composition, amino acid contents, baking quality, color attributes and sensory evaluation of the biscuits were studied. The hepato-protective effect of functional spirulina biscuits against hepatotoxic thioacetamide (TAA) in male albino rats was evaluated. The protein, ash and fat contents in the biscuit samples increased significantly as a result of the addition of SP to wheat flour. The protein content of the biscuit samples containing 10 and 15% SP increased by 36 and 63%, respectively. The amino acid profile of biscuits containing SP improved compared to the control sample. Regarding baking quality, as the SP concentration increased, the diameter and spread ratio of the biscuits increased, while the thickness decreased. The color of biscuits containing SP was darker than that of the control sample, and the lightness decreased as the level of SP increased. Sensory evaluation revealed that acceptable biscuits could be prepared by replacing wheat flour with up to 10% spirulina. The <em>in vivo</em> results indicated that spirulina biscuits attenuated liver injury as manifested by a reduction in oxidative markers and inflammatory cytokines in the liver. <em>Conclusion</em>: The biochemical, metabolomic and pathological findings demonstrated the hepato-protective effect of spirulina biscuits.</p>","PeriodicalId":77,"journal":{"name":"Food & Function","volume":" 12","pages":" 5059-5075"},"PeriodicalIF":5.1,"publicationDate":"2025-06-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144197811","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":"Effect comparison of inulin with different molecular weights ameliorating intracerebral neuroinflammation induced by advanced glycation end products (AGEs) in diabetic mice†","authors":"Yanqi Li, Aizhen Zong, Cuiju Xu, Lina Liu, Yashi Zhang, Baorui Li, Fangling Du and Tongcheng Xu","doi":"10.1039/D5FO00867K","DOIUrl":"10.1039/D5FO00867K","url":null,"abstract":"<p >Inulin is widely recognized for reducing glucose levels in diabetes mellitus, but its role in concurrent diabetic encephalopathy has rarely been reported. In this study, type 2 diabetic KK-Ay mice were administered inulin with different molecular weights for 10 weeks. Intriguingly, a significant decrease in the level of inflammatory factors IL-1β and Aβ protein deposition occurred in brain tissue based on immunofluorescence analysis when the mice were treated with inulin with different molecular weights, especially in the H (5–10 kDa) group, indicating that inulin was beneficial for ameliorating intracerebral neuroinflammation. RNA-seq analysis indicated that this effect might be related to the inactivation of the RAGE-mediated inflammatory pathway. Based on ELISA and western blot analysis, inulin in the H group significantly decreased AGEs content and downregulated the expression of RAGE as well as downstream NFκB and its phosphorylation, validating the above speculation. This was attributed to the fact that inulin has excellent scavenging ability of AGEs intermediate dicarbonyl compounds to block the glycation reaction, according to the <em>in vitro</em> BSA-FRU model analysis. Gut microbes such as <em>Desulfovibrionaceae</em> also contributed to the degradation of AGEs <em>in vivo</em>. In conclusion, this study highlighted a new application perspective of inulin in the treatment of diabetic complications.</p>","PeriodicalId":77,"journal":{"name":"Food & Function","volume":" 13","pages":" 5511-5525"},"PeriodicalIF":5.1,"publicationDate":"2025-05-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144309319","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":"Collagen peptides promote skin collagen synthesis by modulating the gut microbiota and activating the TGF-β pathway†","authors":"Haowen Zhang, Zongliang Yao, Yang Song, Qinglian Hua, Xin Geng, Fan Zhou, Qingcui Li, Zuozhen Li, Zhen Luo, Jin Sun, Ce Qi and Duo Li","doi":"10.1039/D5FO01649E","DOIUrl":"10.1039/D5FO01649E","url":null,"abstract":"<p >Collagen peptides have shown potential in improving skin conditions. Based on this, we hypothesized that the protease-resistant portion of these peptides might act as a prebiotic to enhance collagen synthesis by modulating the gut microbiota and activating the TGF-β pathway. <em>In vivo</em> rat models and everted gut sac experiments demonstrated that hydroxyproline-containing tripeptide-rich collagen peptides (CTP) exhibited superior absorption compared to high molecular weight collagen peptides. In a skin collagen-deficient mouse model, CTP supplementation significantly increased skin collagen content by 119.95% compared to the control group. Transcriptomic analysis showed that CTP enhanced skin collagen synthesis and inhibited inflammation-related collagen degradation through the TGF-β pathway, involving anti-inflammatory cells such as plasma cells. Gut microbiota analysis showed that CTP increased the gut microbiota α diversity (Shannon index) and altered the microbial community structure (UniFrac distances), characterized by increased abundance of short-chain fatty acid (SCFA)-producing bacteria, <em>Lachnoclostridium</em> and <em>Roseburia</em>, and enhanced SCFA production. These effects were linked to the delivery of Pro-Hyp to the hindgut according to metabolome analysis, promoting TGF-β-producing cells in the gut and contributing to activation of the TGF-β pathway in the skin. Overall, our study provides novel insights into the mechanism by which CTP promotes skin collagen synthesis through gut microbiota remodeling and TGF-β pathway activation, highlighting the potential of CTP to exhibit prebiotic-like properties for skin health improvement.</p>","PeriodicalId":77,"journal":{"name":"Food & Function","volume":" 13","pages":" 5326-5344"},"PeriodicalIF":5.1,"publicationDate":"2025-05-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144264901","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":"A biotin-free diet attenuates the incidence of collagen-induced arthritis and alleviates microbial dysbiosis†","authors":"Xiuli Su, Xiaona Li, Xiaojuan He, Sijie Zhou, Aiping Lyu and Zongwei Cai","doi":"10.1039/D5FO01457C","DOIUrl":"10.1039/D5FO01457C","url":null,"abstract":"<p >Emerging evidence has shown that the gut microbiota and its products are important triggers in the pathogenesis of rheumatoid arthritis (RA). Biotin is a diet- and microbiome-dependent metabolite and an immune regulator; however, the role of biotin in RA remains unknown. In this study, we observed abnormal fecal biotin excretion in RA patients, which correlated with microbial alterations. Specifically, biotin content was inversely associated with gut microbial genera enriched in healthy controls, including <em>Roseburia</em> and <em>Dorea</em>. Meanwhile, it positively correlated with <em>Oscillospira</em>, which was highly enriched in RA individuals. Moreover, collagen-induced arthritis (CIA) mice fed a biotin-free diet had attenuated arthritis incidence with depressed differentiation of splenic CD3<small>⁺</small> T cells and restored microbial diversities. The biotin-free diet also increased bone mass and protected against inflammation-induced bone loss in CIA mice. Additionally, the biotin-free diet reshaped the host metabolic phenotype of amino acids and microbial composition. Notably, biotin deficiency ameliorated the augmentation of <em>Oscillospira</em> in CIA mice. Collectively, our results suggested a potential link between biotin deficiency, gut microbiota dysbiosis and CIA progression.</p>","PeriodicalId":77,"journal":{"name":"Food & Function","volume":" 12","pages":" 4983-4993"},"PeriodicalIF":5.1,"publicationDate":"2025-05-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2025/fo/d5fo01457c?page=search","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144172071","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}