Food research international (Ottawa, Ont.)最新文献_第7页

Fabrication of stable hydrogel microspheres with hydrophobic shell using water-in-water (W/W) Pickering emulsion template. 利用水包水（W/W）皮克林乳液模板制造具有疏水性外壳的稳定水凝胶微球。

Food research international (Ottawa, Ont.) Pub Date : 2024-12-01 Epub Date: 2024-10-24 DOI: 10.1016/j.foodres.2024.115254

Jiafeng Chen, Shuyan Huang, Jian Guo, Jinmei Wang, Xiaoquan Yang

{"title":"Fabrication of stable hydrogel microspheres with hydrophobic shell using water-in-water (W/W) Pickering emulsion template.","authors":"Jiafeng Chen, Shuyan Huang, Jian Guo, Jinmei Wang, Xiaoquan Yang","doi":"10.1016/j.foodres.2024.115254","DOIUrl":"https://doi.org/10.1016/j.foodres.2024.115254","url":null,"abstract":"Hydrogel microspheres are promising for food applications. The water-in-oil (W/O) emulsion template is commonly used to prepare the hydrogel microspheres. However, this method often involves synthetic surfactants and toxic organic solvents to remove the oil phase. The swelling problem of the resultant microspheres is another obstacle. In this study the water-in-water (W/W) emulsion template of gelatin-in-dextran was used to prepare the hydrogel microspheres, without the addition of surfactants, toxic reagents and high energy input. To prevent swelling, zein particles modified with alginate were served as a hydrophobic shell of the gelatin core. The formation evolution of these core-shell microspheres and its relevant factors including phase behavior of the immiscible gelatin/dextran, the binding of zein/alginate and the addition of the modified zein particles were investigated. It was found that small amount of alginate could induce zein particles to adsorb on the gelatin surface, whereas the excess led to adsorption competition. When using 0.6 wt% particles with zein/alginate ratio of 1:0.5, the ideal core-shell microspheres which were fully covered by the particles and with a self-supporting architecture in uniform size (18.8 ± 0.1 μm) and spherical shape were obtained. These microspheres showed remarkable stability under the conditions of heat treatment, varied pHs and salt concentrations and long-term storage either in refrigerator or room environment. Their sizes were easily manipulated by adjusting the concentration and molar mass of the biopolymers. It is believed that the desired stability and tunable sizes of these edible core-shell microspheres could contribute the development of their applications in foods.","PeriodicalId":94010,"journal":{"name":"Food research international (Ottawa, Ont.)","volume":"197 Pt 1","pages":"115254"},"PeriodicalIF":0.0,"publicationDate":"2024-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142735315","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

Unveiling the structural and physico-chemical properties of glutenin macropolymer under frozen storage: Studies on experiments and molecular dynamics simulation. 揭示冷冻贮藏条件下谷蛋白大分子的结构和物理化学特性：实验和分子动力学模拟研究。

Food research international (Ottawa, Ont.) Pub Date : 2024-12-01 Epub Date: 2024-10-26 DOI: 10.1016/j.foodres.2024.115252

Jinpeng Zhang, Mingcong Fan, Li Wang, Haifeng Qian, Yan Li

{"title":"Unveiling the structural and physico-chemical properties of glutenin macropolymer under frozen storage: Studies on experiments and molecular dynamics simulation.","authors":"Jinpeng Zhang, Mingcong Fan, Li Wang, Haifeng Qian, Yan Li","doi":"10.1016/j.foodres.2024.115252","DOIUrl":"https://doi.org/10.1016/j.foodres.2024.115252","url":null,"abstract":"Glutenin macropolymer (GMP) plays an important role in wheat gluten fractions, and extensively presents in the frozen dough. However, the effects of freezing treatment on GMP remain not abundantly understood. In this study, we investigated the structure and physico-chemical properties of GMP under frozen storage through experimental methods and bioinformatics algorithms. Results revealed that freezing treatment weakened the structure and properties of GMP to varying degrees, and GMP might have tolerance to short-term freezing storage. During frozen storage, portions of α-helix in GMP were converted into β-turn and random coil, slight changes in the tertiary structure, and its surface hydrophobicity increased by 4.8 %. SDS-PAGE profiles indicated that the depolymerization behavior mainly occurred above the Mw of 70.0 kDa. Slight changes were observed in the content of free thiol groups and disulfide bonds during frozen storage. Combination of fluorescence spectroscopy and intermolecular interactions suggested that hydrogen bonds and hydrophobic interactions were probably important indicators for evaluating the deterioration of GMP. Frozen storage resulted in an unfolded and open protein network. Moreover, freezing treatment led to a main conversion from strongly bond water to weakly bond water. However, no significant changes in water distribution were observed during the first 7 days of frozen storage. The viscoelastic loss of GMP primarily occurred in the first fourteen days, but tan δ did not significantly increased, indicating that protein has not been seriously deteriorated. Molecular dynamics simulation further supplemented and validated these experimental results from molecular level through analysis of root mean square deviation, root mean square fluctuation, solvent-accessible surface area, radius of gyration and the number of hydrogen bonds.","PeriodicalId":94010,"journal":{"name":"Food research international (Ottawa, Ont.)","volume":"197 Pt 1","pages":"115252"},"PeriodicalIF":0.0,"publicationDate":"2024-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142735368","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

Mechanism of red pigment formation in lotus rhizome soup during cooking: The role of polyphenols, iron and organic acids. 莲藕汤在烹饪过程中形成红色素的机理：多酚、铁和有机酸的作用

Food research international (Ottawa, Ont.) Pub Date : 2024-12-01 Epub Date: 2024-10-28 DOI: 10.1016/j.foodres.2024.115266

Xianqiang Chen, Zhuo Liu, Yan He, Yanzhao Liu, Yassin Haran, Jie Li, Shoulei Yan

{"title":"Mechanism of red pigment formation in lotus rhizome soup during cooking: The role of polyphenols, iron and organic acids.","authors":"Xianqiang Chen, Zhuo Liu, Yan He, Yanzhao Liu, Yassin Haran, Jie Li, Shoulei Yan","doi":"10.1016/j.foodres.2024.115266","DOIUrl":"https://doi.org/10.1016/j.foodres.2024.115266","url":null,"abstract":"Lotus rhizome soup, renowned as a unique delicacy made from lotus rhizome, is cherished by many consumers. However, the varying colors of soup are sure to influence individuals' appetites. This research focused on the Miancheng lotus Rhizome (MLR) and Elian No. 6 lotus rhizome (ELR) to investigate the relationship between the variations in polyphenols, organic acids and iron levels in MLR and ELR soups during the cooking process. The findings indicated that cooking MLR for 12 min resulted in a red soup with a* value of 8.65 ± 0.12, whereas the soup made from ELR remained white with a* value of 3.43 ± 0.08. The correlation analysis results indicated that polyphenols, specifically epigallocatechin (0.0169 ± 0.00029 μg/100 mL FW after cooking for 12 min) and epicatechin (0.0211 ± 0.00047 μg/100 mL FW after cooking for 12 min), exhibited a significant positive relationship with a* (p < 0.05). Moreover, lowering the pH, removing polyphenols and incorporating metal-chelating agents can also prevent the development of red pigment. The analysis from HPLC-MS, UV-Vis, FT-IR spectra and ESI-Q-TOF-MS indicated that the development of the red soup color involved i) the generation of epicatechin gallate through the enantiomeric reaction of epigallocatechin, ii) the co-chromic red interaction between anthocyanin cations and catechol structures, and iii) the formation of polyphenol oligomers (i.e., procyanidin A2, (+)-procyanidin B2, procyanidin C1 and prodelphinidin B4) due to heating, while the creation of phenol-iron chelates could inhibit the development of red coloration. In sum, this research introduces a new idea for managing the color of lotus rhizome soup and similar soup products.","PeriodicalId":94010,"journal":{"name":"Food research international (Ottawa, Ont.)","volume":"197 Pt 1","pages":"115266"},"PeriodicalIF":0.0,"publicationDate":"2024-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142735335","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

Cell rupture of Tetradesmus obliquus using high-pressure homogenization at the pilot scale and recovery of pigments and lipids. 中试规模高压均质法观察斜四角肌细胞破裂及色素脂质回收。

Food research international (Ottawa, Ont.) Pub Date : 2024-11-01 Epub Date: 2024-09-21 DOI: 10.1016/j.foodres.2024.115113

José Roberto Miranda Júnior, César Augusto Sodré da Silva, Luciano de Moura Guimarães, Dilson Novais Rocha, Adamu Muhammad Alhaji, Eduardo Basílio de Oliveira, Marcio Arêdes Martins, Jane Sélia Dos Reis Coimbra

{"title":"Cell rupture of Tetradesmus obliquus using high-pressure homogenization at the pilot scale and recovery of pigments and lipids.","authors":"José Roberto Miranda Júnior, César Augusto Sodré da Silva, Luciano de Moura Guimarães, Dilson Novais Rocha, Adamu Muhammad Alhaji, Eduardo Basílio de Oliveira, Marcio Arêdes Martins, Jane Sélia Dos Reis Coimbra","doi":"10.1016/j.foodres.2024.115113","DOIUrl":"https://doi.org/10.1016/j.foodres.2024.115113","url":null,"abstract":"Microalgae are promising sources of intracellular metabolites such as proteins, polysaccharides, pigments, and lipids. Thus, this study applied high-pressure homogenization (HPH) techniques on a pilot scale to disrupt the cells of Tetradesmus obliquus. The effects of pressure (P; 150, 250, and 350 bar), suspension concentration (Cs; 1.0, 1.5, and 2.0 % w/v), and number of cycles (Nc; 5, 15, and 25) were evaluated in HPH via a Box-Behnken experimental design. Response surface methodology was applied to optimize the recovery rate (dTr) of pigments and lipids. The specific energy consumption (SEC) and color change gradient (ΔE) of the biomass during HPH were also assessed. The optimal HPH conditions for pigment extraction with 1.5 % Cs (w/v) were as follows: P = 312 bar and Nc = 22 for chlorophyll-a (0.83 g/100 g; dTr = 69 %; SEC = 47.50 kJ/g dry matter); P = 345 bar and Nc = 24 for chlorophyll-b (0.63 g/100 g; dTr = 80 %; SEC = 57.30 kJ/g dry matter); P = 345 bar and Nc = 24 for total carotenoids (0.53 g/100 g; dTr = 79 %; SEC = 54.12 kJ/g dry matter); and P = 350 bar and Nc = 25 for β-carotene (299 µg/g; dTr = 58 %; SEC = 62.08 kJ/g dry matter). The optimal HPH conditions for lipid extraction were P = 350 bar and Nc = 23, with a lipid recovery rate of ≥28 %. Cell disruption during HPH caused a change in the color of the biomass (ΔE) due to the release of intracellular biocompounds. Increasing P and Nc led to higher SECs, ΔE gradients, and pigment and lipid contents. Thus, the levels of recovered pigments and lipids can be indicators of cell disruption in T. obliquus.","PeriodicalId":94010,"journal":{"name":"Food research international (Ottawa, Ont.)","volume":"196 ","pages":"115113"},"PeriodicalIF":0.0,"publicationDate":"2024-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142755955","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

Authentication of indigenous Brazilian specialty canephora coffees using smartphone image analysis. 利用智能手机图像分析验证巴西本土特产canephora咖啡。

Food research international (Ottawa, Ont.) Pub Date : 2024-11-01 Epub Date: 2024-09-24 DOI: 10.1016/j.foodres.2024.115133

Michel Rocha Baqueta, Matheus Pereira Postigo, Enrique Anastácio Alves, Venancio Ferreira de Moraes Neto, Patrícia Valderrama, Juliana Azevedo Lima Pallone, Paulo Henrique Gonçalves Dias Diniz

{"title":"Authentication of indigenous Brazilian specialty canephora coffees using smartphone image analysis.","authors":"Michel Rocha Baqueta, Matheus Pereira Postigo, Enrique Anastácio Alves, Venancio Ferreira de Moraes Neto, Patrícia Valderrama, Juliana Azevedo Lima Pallone, Paulo Henrique Gonçalves Dias Diniz","doi":"10.1016/j.foodres.2024.115133","DOIUrl":"https://doi.org/10.1016/j.foodres.2024.115133","url":null,"abstract":"The prevention of coffee fraud through the use of digital and intelligence-based technologies is an analytical challenge because depending on the adulterant, visual inspection is unreliable in roasted and ground coffee due to the similarity in color and texture of the materials used. In this work, a 3D-printed apparatus for smartphone image acquisiton is proposed. The digital images are used to authenticate the geographical origin of indigenous canephora coffees produced at Amazon region, Brazil, against canephora coffees from Espírito Santo, Brazil, and to capture the adulteration of indigenous samples. The results evidenced that the technology is favorable to identify the geographical origin and adulteration with multiple substances using smartphone technology. Pure coffees were adulterated with arabica coffee, spent coffee ground, low-quality Canephora coffee, coffee husks, açaí, corn, and soybean in increasing proportions of 10, 20, 30, 40, 50, 60, and 70 %. These adulterants were roasted and grounded similarly to Canephora coffees to mimetize a highly-sophisticated fraud. The images were converted into Red-Green-Blue (RGB) fingerprinting and used as analytical response to construct Data-Driven Soft Independent Modeling of Class Analogy (DD-SIMCA) models. A total of 95 % of all target and non-target samples in the test set were correctely identified, aiding producers and consumers in ensuring accurate labeling and supporting traditional communities economically and culturally. Smartphone-based method demonstrated potential to innovate the coffee safety control representing a new analytical tecnology.","PeriodicalId":94010,"journal":{"name":"Food research international (Ottawa, Ont.)","volume":"196 ","pages":"115133"},"PeriodicalIF":0.0,"publicationDate":"2024-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142755949","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

Serum metabolism-transcriptomics investigated into the immunity of whey protein isolate-galacto-oligosaccharide conjugates after dynamic high-pressure microfluidics pretreatment. 动态高压微流体预处理后乳清分离蛋白-半乳糖-寡糖偶联物的血清代谢-转录组学研究。

Food research international (Ottawa, Ont.) Pub Date : 2024-11-01 Epub Date: 2024-09-21 DOI: 10.1016/j.foodres.2024.115121

Ji-Hua Mao, Wen-Mei Chen, Yang Wang, Xu-Mei Wang, Yan-Hong Shao, Jun Liu, Zong-Cai Tu

{"title":"Serum metabolism-transcriptomics investigated into the immunity of whey protein isolate-galacto-oligosaccharide conjugates after dynamic high-pressure microfluidics pretreatment.","authors":"Ji-Hua Mao, Wen-Mei Chen, Yang Wang, Xu-Mei Wang, Yan-Hong Shao, Jun Liu, Zong-Cai Tu","doi":"10.1016/j.foodres.2024.115121","DOIUrl":"https://doi.org/10.1016/j.foodres.2024.115121","url":null,"abstract":"The objective of this study was to investigate the immunomodulatory effects of whey protein isolate (WPI)-galacto-oligosaccharide conjugates following dynamic high-pressure microfluidics pretreatment (DHPM) in cyclophosphamide-induced immunosuppressed mice. DHPM facilitated the conjugation of WPI and galacto-oligosaccharide, and inhibited the generation of fluorescent advanced glycation end products (AGEs) and pentosidine. The conjugates demonstrated a significant immune recovery effect on CTX-induced immunosuppressed mice, as evidenced by the enhancement of IgG antibody levels (from 3.5 to 4.1) and the reduction of the levels of immunosuppressive effector factors TGF-β (from 148.1 to 111.2) and IFN-γ (from 34.4 to 17.9). Furthermore, the conjugates exhibited a notable ability to repair histological lesion in the spleen of CTX-induced immunosuppressed mice. Spleen transcriptomics revealed that the Marco, Klrc3 and Cd209b genes were associated with the immune enhancement activity of the conjugates. Metabolomic analysis identified arginine biosynthesis, sphingolipid metabolism, alanine, aspartate and glutamate metabolism, and phenylalanine, tyrosine and tryptophan biosynthesis as key pathways in the immune enhancement activity of the conjugates. Metabolomics combined with transcriptomics indicated the importance of macrophage activation in the restoration of immunosuppressed mice's immunity by the conjugates. Therefore, the improvement in immunity observed with WPI-galacto-oligosaccharide conjugates may be related to the activation of macrophages.","PeriodicalId":94010,"journal":{"name":"Food research international (Ottawa, Ont.)","volume":"196 ","pages":"115121"},"PeriodicalIF":0.0,"publicationDate":"2024-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142756059","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

Improved nutritional and antioxidant properties of black soldier fly larvae reared on spent coffee grounds and blood meal by-products. 用废咖啡渣和血粉副产物饲养的黑虻幼虫营养和抗氧化性能的改善。

Food research international (Ottawa, Ont.) Pub Date : 2024-11-01 Epub Date: 2024-09-27 DOI: 10.1016/j.foodres.2024.115151

Beatriz Navajas-Porras, Adriana Delgado-Osorio, Daniel Hinojosa-Nogueira, Silvia Pastoriza, María Del Carmen Almécija-Rodríguez, José Ángel Rufián-Henares, Jesús D Fernandez-Bayo

{"title":"Improved nutritional and antioxidant properties of black soldier fly larvae reared on spent coffee grounds and blood meal by-products.","authors":"Beatriz Navajas-Porras, Adriana Delgado-Osorio, Daniel Hinojosa-Nogueira, Silvia Pastoriza, María Del Carmen Almécija-Rodríguez, José Ángel Rufián-Henares, Jesús D Fernandez-Bayo","doi":"10.1016/j.foodres.2024.115151","DOIUrl":"https://doi.org/10.1016/j.foodres.2024.115151","url":null,"abstract":"Black Soldier Fly larvae (BSFL) are a promising and sustainable alternative to obtain proteins. Due to their high growth rate and ability to use different substrates as feeding stocks, BSFL can be also used to valorize food waste. Thus, the aim of this research was to unravel the potential use of Spent Coffee Grounds (SCG) and blood meal alone or mixed as feedstocks for BSFL and the nutritional changes for BSFL meal, especially after simulated human in vitro digestion and fermentation. Chicken feed was used as a control. Chicken feed showed the highest BSFL growth (P < 0.05) compared with blood meal and the mix made of blood meal and SCG; the latter caused the lowest growth. The meal obtained from BSFL fed with blood meal had the highest protein content, as well as the highest levels of short chain fatty acids (SCFAs) produced after in vitro fermentation by the human gut microbiota. On the other hand, the meal from larvae fed with SCG showed higher antioxidant capacity than the others in the DPPH, FRAP and ABTS assays. The digestibility of macronutrients, release of antioxidant capacity and production of SCFAs of the BSFL meal were improved when using these substrates, compared to chicken feed.","PeriodicalId":94010,"journal":{"name":"Food research international (Ottawa, Ont.)","volume":"196 ","pages":"115151"},"PeriodicalIF":0.0,"publicationDate":"2024-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142756010","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

Green recovery and application of berry anthocyanins in functional gummies: Stability study, plasma and cellular antioxidant and anti-inflammatory activity. 功能胶中浆果花青素的绿色回收和应用：稳定性研究、血浆和细胞抗氧化和抗炎活性。

Food research international (Ottawa, Ont.) Pub Date : 2024-11-01 Epub Date: 2024-09-21 DOI: 10.1016/j.foodres.2024.115128

Nima Mohammadi, Marcelo Franchin, Carolina Girotto Pressete, Lusânia Maria Greggi Antunes, Daniel Granato

{"title":"Green recovery and application of berry anthocyanins in functional gummies: Stability study, plasma and cellular antioxidant and anti-inflammatory activity.","authors":"Nima Mohammadi, Marcelo Franchin, Carolina Girotto Pressete, Lusânia Maria Greggi Antunes, Daniel Granato","doi":"10.1016/j.foodres.2024.115128","DOIUrl":"https://doi.org/10.1016/j.foodres.2024.115128","url":null,"abstract":"This study investigates the comprehensive effects of extraction parameters, freeze-drying, and formulation on the chemical composition, colour properties, antioxidant and anti-inflammatory activities, and reactive oxygen species (ROS) generation of blackberry (BB) and elderberry (EB) extracts, as well as their incorporation into gummies. Using response surface methodology, optimal extraction conditions were identified: BB extracts showed optimal results at 325 W and 7.5 min, while EB extracts were optimal at 400 W and 5 min. The EB extracts consistently exhibited higher total phenolic content, total anthocyanin content, and antioxidant capacity than the BB extracts. Over 120 min, BB extracts demonstrated superior antioxidant potential to mitigate human plasma lipid oxidation. Both extracts displayed pH-dependent colour variations and antioxidant capacities, with EB extracts showing greater stability across a broader pH range. Freeze-drying effectively preserved antioxidant capacity, with EB extracts maintaining higher values than BB extracts. In a cellular model of oxidative stress using THP-1, both extracts were non-cytotoxic and reduced intracellular ROS generation, with EB extracts also more effectively inhibiting IL-6 secretion. When incorporated into gummies, these extracts resulted in higher phenolic and anthocyanin content than commercial counterparts, with EB gummies demonstrating superior antioxidant capacity. Sensory evaluations indicated no significant differences in taste, texture, or overall acceptability among the gummy formulations, though colour preferences tended to favour commercial gummies. This study addresses a gap by providing detailed chemical, biological, and sensory assessments of BB and EB extracts in food applications.","PeriodicalId":94010,"journal":{"name":"Food research international (Ottawa, Ont.)","volume":"196 ","pages":"115128"},"PeriodicalIF":0.0,"publicationDate":"2024-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142755987","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

Microbiota-derived succinic acid mediates attenuating effect of dietary tomato juice supplementation on steatohepatitis through enhancing intestinal barrier. 微生物源性琥珀酸通过增强肠道屏障，介导日粮中添加番茄汁对脂肪性肝炎的减弱作用。

Food research international (Ottawa, Ont.) Pub Date : 2024-11-01 Epub Date: 2024-09-21 DOI: 10.1016/j.foodres.2024.115123

Xunyu Song, Jun Sun, Yunshuang Yue, Daotong Li, Fang Chen

{"title":"Microbiota-derived succinic acid mediates attenuating effect of dietary tomato juice supplementation on steatohepatitis through enhancing intestinal barrier.","authors":"Xunyu Song, Jun Sun, Yunshuang Yue, Daotong Li, Fang Chen","doi":"10.1016/j.foodres.2024.115123","DOIUrl":"https://doi.org/10.1016/j.foodres.2024.115123","url":null,"abstract":"The hepatoprotective potential of tomato juice (TJ) has been reported in chronic liver models, and its potential prebiotic properties may be key to its preventative effects. However, the mechanistic role of the gut microbiota and its derived metabolites in ameliorating nonalcoholic steatohepatitis (NASH) via TJ remains unclear. In this study, we explored how TJ regulates gut microbiota and succinic acid (SA) to restore intestinal barrier function and thus suppress NASH progression. TJ supplementation effectively reduced serum lipid concentrations, alleviated endotoxin levels, and suppressed activation of the endotoxin-TLR4-NF-κB pathway in methionine-choline-deficient (MCD) diet-induced NASH mice. TJ restored the MCD diet-induced gut microbiota dysbiosis, increased the abundance of short-chain fatty acid and SA-producing bacteria (Bifidobacterium, Ileibacterium, Odoribacter, and Parasutterella) and enhanced the expression of intestinal barrier-associated proteins (E-cadherin, Claudin-1, MUC-2, and ZO-1). The hepatoprotective and enteroprotective effects of TJ were abolished in an antibiotic-treated mouse model, underscoring the pivotal role of the gut microbiota in the beneficial effects of TJ on NASH. Fecal metabolomics demonstrated that TJ significantly upregulated the tricarboxylic acid cycle, pyruvate metabolism, and butanoate metabolism pathways, increasing levels of butyric acid (BA) and SA-metabolites associated with reduced hepatic steatosis and intestinal damage. We further found that the physiological concentration of SA, rather than BA, could reduce pro-inflammatory cytokines (TNF-α and IL-6) levels and enhance mucin proteins and tight junction markers in the LPS-induced colon cell line LS174T. This study uncovers new mechanisms by which TJ prevents NASH, highlighting the potential of TJ and SA as effective dietary supplements for patients with chronic liver diseases.","PeriodicalId":94010,"journal":{"name":"Food research international (Ottawa, Ont.)","volume":"196 ","pages":"115123"},"PeriodicalIF":0.0,"publicationDate":"2024-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142755943","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

Supercritical CO₂ extracts of propolis inhibits tumor proliferation and Enhances the immunomodulatory activity via activating the TLR4-MAPK/NF-κB signaling pathway. 蜂胶超临界CO2提取物通过激活TLR4-MAPK/NF-κB信号通路抑制肿瘤增殖并增强免疫调节活性。

Food research international (Ottawa, Ont.) Pub Date : 2024-11-01 Epub Date: 2024-09-24 DOI: 10.1016/j.foodres.2024.115137

Hequan Zhu, Chunyang Li, Lei Jia, Jiangtao Qiao, Hesham R El-Seedi, Yu Zhang, Hongcheng Zhang

{"title":"Supercritical CO2 extracts of propolis inhibits tumor proliferation and Enhances the immunomodulatory activity via activating the TLR4-MAPK/NF-κB signaling pathway.","authors":"Hequan Zhu, Chunyang Li, Lei Jia, Jiangtao Qiao, Hesham R El-Seedi, Yu Zhang, Hongcheng Zhang","doi":"10.1016/j.foodres.2024.115137","DOIUrl":"https://doi.org/10.1016/j.foodres.2024.115137","url":null,"abstract":"Propolis is a natural immunomodulator with anticancer activity. This study investigated the immunomodulatory mechanism and anti-tumor activity of supercritical CO2 extracts of propolis (SEP) in tumor-bearing immunosuppression mice. We used cyclophosphamide (CTX) to construct the immunosuppressive mice model and then inoculated them with CT26 cells to build the CT26 tumor-bearing immunosuppression mice model. Upon treatment with SEP, tumor proliferation in mice was markedly suppressed, with tumor volumes decreasing from 1881.43 mm3 to 1049.95 mm3 and weights reducing from 2.07 g to 1.13 g. Concurrently, the immune system recovered well, and the spleen and thymus indexes increased significantly. The total T lymphocyte (CD3+ T cell) contents in the spleen and blood recovered from 11.88 % to 21.19 % and 15.32 % to 22.19 %, respectively. In addition, the CD4+ /CD8+ ratio has returned to a healthy level, 3.12 in the spleen and 5.42 in the blood. The levels of IL-1β, IL-6, and TNF-α were increased by 2.17, 2.76, and 7.15 times in the spleen, 2.76, 1.92, and 3.02 times in the serum. Moreover, the western blot results showed that SEP treatment increased the expression of toll-like receptor 4 (TLR4) and the phosphorylation of p38, extracellular signal-regulated kinase (ERK), c-Jun N-terminal kinase (JNK), and p65. These results indicated that SEP activated the immune activity of RAW 264.7 macrophages through the TLR4-mitogen-activated protein kinase (MAPK)/nuclear factor kappa B (NF-κB) signaling pathway to exert immunomodulatory function and inhibit tumor proliferation. This study facilitated the further application of SEP as a potential immunomodulatory and anti-tumor functional food.","PeriodicalId":94010,"journal":{"name":"Food research international (Ottawa, Ont.)","volume":"196 ","pages":"115137"},"PeriodicalIF":0.0,"publicationDate":"2024-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142756060","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}

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