Food research international (Ottawa, Ont.)最新文献_第3页

In vitro digestibility of bioprocessed brewer's spent yeast: Demonstrating protein quality and gut microbiome modulation potential. 生物加工啤酒废酵母的体外消化率：展示蛋白质质量和肠道微生物组调节潜力。

Food research international (Ottawa, Ont.) Pub Date : 2025-02-01 Epub Date: 2025-01-11 DOI: 10.1016/j.foodres.2025.115732

Alice Jaeger, Laura Nyhan, Aylin W Sahin, Emanuele Zannini, Dara Meehan, Junhui Li, Paul W O'Toole, Elke K Arendt

{"title":"In vitro digestibility of bioprocessed brewer's spent yeast: Demonstrating protein quality and gut microbiome modulation potential.","authors":"Alice Jaeger, Laura Nyhan, Aylin W Sahin, Emanuele Zannini, Dara Meehan, Junhui Li, Paul W O'Toole, Elke K Arendt","doi":"10.1016/j.foodres.2025.115732","DOIUrl":"10.1016/j.foodres.2025.115732","url":null,"abstract":"With an ever-increasing global population and dwindling natural resources, a shift towards more sustainable food systems is required. Important aspects to aid in this transition are the reduction of food waste, and a movement towards non-animal protein sources. Brewers spent yeast (BSY) is an abundant by-product of the brewing industry, which is generally regarded as waste, despite its high nutritional value. Previous work has shown that fermentation of BSY with Lactobacillus amylovorus FST 2.11 resulted in changes in composition, functionality, and improved palatability of the processed raw material (PBSY). In this study, in vitro protein digestibility, amino acid bioaccessability, and protein quality of PBSY was explored using the static INFOGEST in vitro model. In vitro protein digestibility of PBSY (73.0 %) was almost two-fold higher than that of CBSY (40.0 %), while PBSY also displayed significantly higher in vitro bioaccessability values for all essential amino acids, except for tryptophan. Investigation of protein quality using the digestible indispensable amino acid score (DIAAS) values and the FAO recommended amino acid scoring pattern for individuals >3 years old showed that the protein quality for CBSY was low (DIAAS of 17.0 %), while PBSY was considered to be of \"good\" protein quality (DIAAS of 98.2 %). Investigation of the modulation potential of PBSY on the gut microbiome using an in vitro colon model system showed an increase in gut microbiome α-diversity indices and an abundance of beneficial Mediterranean diet-responsive taxa after 24 h. Overall, this study highlights the potential of BSY as raw material for the production of a high-quality food ingredient with potential prebiotic effects, aiding in the reduction food waste and supporting global food systems.","PeriodicalId":94010,"journal":{"name":"Food research international (Ottawa, Ont.)","volume":"202 ","pages":"115732"},"PeriodicalIF":0.0,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143451283","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Unearthing novel and multifunctional peptides in peptidome of fermented chhurpi cheese of Indian Himalayan region. 在印度喜马拉雅地区发酵chhurpi奶酪的肽丘中发现新的多功能肽。

Food research international (Ottawa, Ont.) Pub Date : 2025-02-01 Epub Date: 2025-01-03 DOI: 10.1016/j.foodres.2024.115651

Rounak Chourasia, Md Minhajul Abedin, Loreni Chiring Phukon, Puja Sarkar, Swati Sharma, Dinabandhu Sahoo, Sudhir Pratap Singh, Amit Kumar Rai

{"title":"Unearthing novel and multifunctional peptides in peptidome of fermented chhurpi cheese of Indian Himalayan region.","authors":"Rounak Chourasia, Md Minhajul Abedin, Loreni Chiring Phukon, Puja Sarkar, Swati Sharma, Dinabandhu Sahoo, Sudhir Pratap Singh, Amit Kumar Rai","doi":"10.1016/j.foodres.2024.115651","DOIUrl":"10.1016/j.foodres.2024.115651","url":null,"abstract":"Fermented foods of the Indian Himalaya are unexplored functional resources with high nutritional potential. Chhurpi cheese, fermented by defined native proteolytic lactic acid bacteria of Sikkim was assessed for ACE inhibitory, HOCl reducing, and MPO inhibitory, activity across varying stages of gastrointestinal (GI) digestion. The enhanced bioactivity of Lactobacillus delbrueckii WS4 chhurpi was associated with the generation of bioactive and multifunctional peptides during fermentation and GI digestion. Qualitative and quantitative in silico tools were employed for prediction of ACE inhibitory activity of novel chhurpi peptides. Selected peptides, with highest predictive ACE inhibitory potential were synthesized and in vitro validation revealed the ACE inhibitory potential of peptides HPHPHLSFM and LKPTPEGDL. LKPTPEGDL showed the most potent ACE inhibitory activity (IC50 of 25.82 ± 0.26 µmol) which slightly decreased upon GI digestion. The peptides demonstrated a non-competitive type mixed ACE inhibition modality. Furthermore, the two peptides exerted observable HOCl reducing and MPO inhibitory activity, demonstrating their antioxidative potential. HPHPHLSFM exhibited superior HOCl reduction (EC50 of 0.29 ± 0.01 mmol), while LKPTPEGDL demonstrated higher MPO (IC50 of 0.29 ± 0.01 mmol) inhibition. Molecular docking of the two peptides with MPO revealed proline and aspartate near peptidyl C-terminus to bind with enzyme catalytic residues. This study presents the first peptidome analysis of chhurpi produced through controlled fermentation and identifies novel peptides with MPO and ACE inhibitory activity. Furthermore, it marks the first synthesis and in vitro bioactivity validation of bioactive peptides from chhurpi cheese, highlighting its multifunctional potential.","PeriodicalId":94010,"journal":{"name":"Food research international (Ottawa, Ont.)","volume":"201 ","pages":"115651"},"PeriodicalIF":0.0,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143030555","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Maillard reaction products of soybean protein hydrolysates and reducing sugar: Structure and flavor insights. 大豆蛋白水解物和还原糖的美拉德反应产物：结构和风味。

Food research international (Ottawa, Ont.) Pub Date : 2025-02-01 Epub Date: 2025-01-20 DOI: 10.1016/j.foodres.2025.115790

Jiaqi Hao, Xiaoying Zhang, Ziwei Wang, Qingkui Zhao, Shuang Zhang, Yang Li

{"title":"Maillard reaction products of soybean protein hydrolysates and reducing sugar: Structure and flavor insights.","authors":"Jiaqi Hao, Xiaoying Zhang, Ziwei Wang, Qingkui Zhao, Shuang Zhang, Yang Li","doi":"10.1016/j.foodres.2025.115790","DOIUrl":"10.1016/j.foodres.2025.115790","url":null,"abstract":"Maillard reaction products (MRPs) were prepared at high temperatures using soybean protein hydrolysates (SPH) and reducing pentose (xylose and arabinose), hexose (galactose and glucose), and disaccharide (maltose), and their potential as flavoring in plant protein foods was evaluated. The results indicated that, after sugar was involved in the reaction, the unfolding of proteins enabled aromatic amino acid residues to enter a more hydrophobic environment, contributing to the reduction of bitterness in MRPs and formation of caramelization. This effect was partially attributed to the interaction forces, hydrogen bonds and van der Waals forces, that existed between the sugars and SPH involved in Maillard reaction. More basic amino acid residues interacted with pentose during the reaction, which exhibited faster reaction rate and promoted the formation of pyrazines and oxygen containing compounds, thereby contributing to meaty, roasted and caramelized flavors. Trimethyl pyrazine, 3-ethyl-2,5-dimethylpyrazine, 2-methylpyrazine, and 2-heptanone were the most abundant in pentose MRPs, and these volatile compounds were positively correlated with umami and richness. Overall, MRPs prepared with arabinose may serve as a potential meaty flavoring with notable umami, and hexose contributed to the enrichment of nutty flavor profiles, while the MRPs formed by disaccharide exhibited the characteristics of superior fruity aromas. MRPs from different reducing sugar may be used to develop different food ingredients.","PeriodicalId":94010,"journal":{"name":"Food research international (Ottawa, Ont.)","volume":"202 ","pages":"115790"},"PeriodicalIF":0.0,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143450415","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Lipase-mediated human milk fat substitute production: Mechanistic insights and a rational synthesis strategy. 脂肪酶介导的人乳脂代用品的生产：机制的见解和合理的合成策略。

Food research international (Ottawa, Ont.) Pub Date : 2025-02-01 Epub Date: 2025-01-20 DOI: 10.1016/j.foodres.2025.115795

Zeqing Liu, Ziteng Su, Lingmei Dai, Dehua Liu, Wei Du

{"title":"Lipase-mediated human milk fat substitute production: Mechanistic insights and a rational synthesis strategy.","authors":"Zeqing Liu, Ziteng Su, Lingmei Dai, Dehua Liu, Wei Du","doi":"10.1016/j.foodres.2025.115795","DOIUrl":"10.1016/j.foodres.2025.115795","url":null,"abstract":"1,3-dioleoyl-2-palmitoylglycerol (OPO) and 1-oleoyl-2-palmitoyl-3-linoleoylglycerol (OPL) are two essential types of human milk fat substitutes (HMFS). Their unique fatty acid composition and distribution play a significant role in promoting infant health, making the reaction conversion and acyl migration critical factors for developing efficient preparation methods. Promoting the conversion of the substrate while simultaneously inhibiting acyl migration is crucial for obtaining the desired HMFS products. In this study, we comparatively investigated enzymatic acidolysis and transesterification for HMFS production and revealed enzymatic kinetics as well as acyl migration mechanism during the process. Acyl migration was observed through the lipase-catalyzed mechanism, and the associated free energy changes were analyzed using density functional theory (DFT). The presence of long-chain fatty acids in the synthesis system resulted in intermediates with higher relative free energy during acyl migration. Based on these findings, we propose a novel synthesis strategy consisting of multi-step transesterification and dry fractionation, leveraging the differences in freezing points to minimize acyl migration. The resulting OPO product contains 90.42% oleic acid specifically at the sn-1,3 positions, highlighting its potential application in infant formulas. This study presents a systematic investigation of the kinetics and mechanisms involved in lipase-mediated HMFS production, providing valuable insights for rational synthesis approaches.","PeriodicalId":94010,"journal":{"name":"Food research international (Ottawa, Ont.)","volume":"202 ","pages":"115795"},"PeriodicalIF":0.0,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143450287","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Development of endolysin-integrated pH-responsive antiadhesive and antibacterial coatings with nanorods for the prevention of cross-contamination in fresh produce. 用于防止新鲜农产品交叉污染的纳米棒内溶素集成ph响应抗粘剂和抗菌涂层的研制。

Food research international (Ottawa, Ont.) Pub Date : 2025-02-01 Epub Date: 2025-01-19 DOI: 10.1016/j.foodres.2025.115762

Hexue Li, Cui Wang, Hui Shi

{"title":"Development of endolysin-integrated pH-responsive antiadhesive and antibacterial coatings with nanorods for the prevention of cross-contamination in fresh produce.","authors":"Hexue Li, Cui Wang, Hui Shi","doi":"10.1016/j.foodres.2025.115762","DOIUrl":"10.1016/j.foodres.2025.115762","url":null,"abstract":"Cross-contamination is a major food safety risk during the harvesting and processing of fresh produce, leading to significant losses in global human well-being and the economy. The surface of food contact areas is a high-risk zone for cross-contamination. Therefore, developing an effective antimicrobial coating for food-contact surfaces is essential. This study developed a smart antimicrobial coating that self-regulated in response to environmental conditions, via grafting the stimuli-responsive polymer polyacrylic acid (PAA) and the phage-derived endolysin Lysin81 onto ZnO nanocolumns. During the initial stage of bacterial adhesion, the surface of the nanocolumns exhibited significant mechanical bactericidal activity, while the super hydrophilic PAA layer effectively inhibited bacterial adhesion. At a later stage, when numerous live and dead bacteria adhered to the surface of the nanocolumns, the PAA chains disintegrated, exposing the underlying layer of endolysin that lysed the compromised bacteria. In addition, as the environmental pH increases, the attached dead bacteria can be released once the PAA chains regain their hydrophilicity. This research aimed to apply the antibacterial coating to stainless steel surfaces used in food processing, potentially enhancing surface hygiene and preventing cross-contamination of fresh produce.","PeriodicalId":94010,"journal":{"name":"Food research international (Ottawa, Ont.)","volume":"202 ","pages":"115762"},"PeriodicalIF":0.0,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143451262","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Corrigendum to "Influences of lactic acid bacteria strains on the flavor profiles, metabolites and quality characteristics of red yeast rice produced by solid-state fermentation" [Food Res. Int. 197 (2024) 115172]. “乳酸菌菌株对固态发酵生产的红曲米的风味特征、代谢物和质量特性的影响”[食品法典。Int. 197(2024) 115172]的更正。

Food research international (Ottawa, Ont.) Pub Date : 2025-02-01 Epub Date: 2025-01-11 DOI: 10.1016/j.foodres.2025.115730

Zihan Gong, Zhengyan Wu, Qi Yang, Jun Liu, Pengfei Jiao, Chenglun Tang

引用次数: 0

Chemical safety and risk assessment of bio-based and/or biodegradable polymers for food contact: A review. 食品接触用生物基和/或可生物降解聚合物的化学安全性和风险评估：综述。

Food research international (Ottawa, Ont.) Pub Date : 2025-02-01 Epub Date: 2025-01-17 DOI: 10.1016/j.foodres.2025.115737

Antía Lestido-Cardama, Letricia Barbosa-Pereira, Raquel Sendón, Juana Bustos, Perfecto Paseiro Losada, Ana Rodríguez Bernaldo de Quirós

{"title":"Chemical safety and risk assessment of bio-based and/or biodegradable polymers for food contact: A review.","authors":"Antía Lestido-Cardama, Letricia Barbosa-Pereira, Raquel Sendón, Juana Bustos, Perfecto Paseiro Losada, Ana Rodríguez Bernaldo de Quirós","doi":"10.1016/j.foodres.2025.115737","DOIUrl":"10.1016/j.foodres.2025.115737","url":null,"abstract":"Bio-based and/or biodegradable polymers are being developed and applied as a sustainable and innovative alternative to conventional petroleum-based materials for food packaging applications. From the chemical standpoint, bio-based and/or biodegradable polymers present a complex chemical composition that includes additives, monomers, and other starting substances, but also, oligomers, impurities, degradation products, etc. All these compounds may migrate into the food and can be a hazard to the consumers' health. Thus, identifying potential migrants is crucial to assess the safety of these materials. The analytical methods applied to investigate migrants in bio-based and/or biodegradable polymers are reviewed and commented on. Mostly, gas chromatography or liquid chromatography coupled to mass spectrometry and specifically high-resolution mass spectrometry are the techniques of choice. In addition, a summary of recently published migration studies of chemicals from bio-based and/or biodegradable polymers into food simulants and food is provided. Moreover, current approaches to risk assessment of packaging materials are presented and illustrated with examples. Therefore, this review aims to highlight the chemical safety issues raised by biopolymers for food contact applications, that are often overlooked.","PeriodicalId":94010,"journal":{"name":"Food research international (Ottawa, Ont.)","volume":"202 ","pages":"115737"},"PeriodicalIF":0.0,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143451257","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Microbial lysates as low-cost serum replacements in cellular agriculture media formulation. 微生物裂解物在细胞农业培养基配方中作为低成本血清替代品。

Food research international (Ottawa, Ont.) Pub Date : 2025-02-01 Epub Date: 2025-01-03 DOI: 10.1016/j.foodres.2024.115633

James Dolgin, Damayanti Chakravarty, Sean F Sullivan, Yiming Cai, Taehwan Lim, Pomaikaimaikalani Yamaguchi, Joseph E Balkan, Licheng Xu, Aaron D Olawoyin, Kyongbum Lee, David L Kaplan, Nikhil U Nair

{"title":"Microbial lysates as low-cost serum replacements in cellular agriculture media formulation.","authors":"James Dolgin, Damayanti Chakravarty, Sean F Sullivan, Yiming Cai, Taehwan Lim, Pomaikaimaikalani Yamaguchi, Joseph E Balkan, Licheng Xu, Aaron D Olawoyin, Kyongbum Lee, David L Kaplan, Nikhil U Nair","doi":"10.1016/j.foodres.2024.115633","DOIUrl":"10.1016/j.foodres.2024.115633","url":null,"abstract":"Cultivated meat, the process of generating meat in vitro without sacrificing animals, is a promising alternative to the traditional practice of livestock agriculture. However, the success of this field depends on finding sustainable and economical replacements for animal-derived and expensive fetal bovine serum (FBS) that is typically used in cell culture processes. Here, we outline an effective screening process to vet the suitability of microbial lysates to support the growth of immortalized bovine satellite cells (iBSCs) and mackerel (Mack1) cells. We show that easily producible, low-cost whole-cell lysates from Vibrio natriegens can be used to create serum-free media for the long-term growth of iBSCs. The optimized medium, named \"VN40\" (basal B8 media containing Vibrio natriegens lysate proteins at 40 µg/mL), outperforms previously established serum-free media while maintaining cell phenotype and myogenicity. Overall, this study shows a novel approach to producing serum-free media for cultivated meat production using microbially-derived lysates.","PeriodicalId":94010,"journal":{"name":"Food research international (Ottawa, Ont.)","volume":"201 ","pages":"115633"},"PeriodicalIF":0.0,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143030556","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Revealing the roles of solar withering and shaking processes on oolong tea manufacturing from transcriptome and volatile profile analysis. 从转录组和挥发物谱分析揭示太阳萎蔫和震动过程在乌龙茶生产中的作用。

Food research international (Ottawa, Ont.) Pub Date : 2025-02-01 Epub Date: 2024-12-31 DOI: 10.1016/j.foodres.2024.115586

Ying-Jou Wu, Yen-Chou Kuan, Fuu Sheu

{"title":"Revealing the roles of solar withering and shaking processes on oolong tea manufacturing from transcriptome and volatile profile analysis.","authors":"Ying-Jou Wu, Yen-Chou Kuan, Fuu Sheu","doi":"10.1016/j.foodres.2024.115586","DOIUrl":"10.1016/j.foodres.2024.115586","url":null,"abstract":"Solar and indoor withering in the manufacturing process of semi-fermented oolong tea are crucial for aroma formation. While the processes have been established through accumulated experience, the underlying mechanisms remain largely unknown. This study identified pairs of gene and volatile organic compound (VOC) that were significantly correlated and up-regulated during solar withering and the first shaking, including lipoxygenase 8 (LOX8) with 3-hexenyl iso-butyrate, terpene synthase 2 (TPS2) with β-ocimene and linalool, as well as tryptophan synthase β-subunit 2 (TSB2) with indole. Besides, two β-glucosidases (β-GH), β-GH1_1 and β-GH3_1, were up-regulated by more than 30-fold in these stages. When comparing the three manufacturing procedures, indole, nerolidol, β-ocimene, benzyl nitrile, and jasmine lactone, were largely accumulated only in the normal process, where both solar withering and shaking were included. These findings provide insights into the regulation of VOC accumulation under stresses during withering, and highlight the importance of specific manufacturing processes in the formation of oolong tea characteristic aroma.","PeriodicalId":94010,"journal":{"name":"Food research international (Ottawa, Ont.)","volume":"201 ","pages":"115586"},"PeriodicalIF":0.0,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143061815","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Corrigendum to "Comparative transcriptome analysis of Monascus purpureus at different fermentation times revealed candidate genes involved in exopolysaccharide biosynthesis" [Food Res. Int. 160 (2022) 111700]. “红曲霉在不同发酵时间的比较转录组分析揭示了参与胞外多糖生物合成的候选基因”[Food Res. Int. 160(2022) 111700]的更正。

Food research international (Ottawa, Ont.) Pub Date : 2025-02-01 Epub Date: 2025-01-23 DOI: 10.1016/j.foodres.2025.115729

Liuming Xie, Jianhua Xie, Xianxiang Chen, Xin Tao, Jiayan Xie, Xiaoyi Shi, Zhibing Huang

引用次数: 0