Food research international (Ottawa, Ont.)最新文献_第9页

Synergistic antimicrobial action of chlorogenic acid and ultraviolet-A (365 nm) irradiation; mechanisms and effects on DNA integrity. 绿原酸与紫外线a （365 nm）协同抗菌作用的研究DNA完整性的机制和影响。

Food research international (Ottawa, Ont.) Pub Date : 2024-11-01 Epub Date: 2024-09-24 DOI: 10.1016/j.foodres.2024.115132

Min-Ju Kang, Do-Kyun Kim

{"title":"Synergistic antimicrobial action of chlorogenic acid and ultraviolet-A (365 nm) irradiation; mechanisms and effects on DNA integrity.","authors":"Min-Ju Kang, Do-Kyun Kim","doi":"10.1016/j.foodres.2024.115132","DOIUrl":"https://doi.org/10.1016/j.foodres.2024.115132","url":null,"abstract":"Chlorogenic acid (CGA) is abundant in various plants and notably in coffee beans. This study investigated the bactericidal activity of CGA combined with ultraviolet-A light (UVA, 365 nm) (CGA + UVA) against Escherichia coli DH5α, with the aim of developing novel strategies for food preservation and healthcare. CGA + UVA treatment was superiorin reducing bacterial survival than either treatment alone. At 20 J/cm2 and pH 7, CGA (0.3%) + UVA treatment resulted in only about a 3-log reduction in bacterial survival, whereas at 15 J/cm2 and pH 3, no surviving bacteria could be detected, demostrating that the treatment was more effective at acidic pH. CGA + UVA treatment was also bactericidal in green plum juice, confirming that its low pH-dependent property could be effective in acidic food products. To elucidate the bactericidal mechanism of CGA + UVA treatment, its effects on reactive oxygen species (ROS) generation, membrane integrity, and enzyme activity were measured. ROS generated via the type-1 reaction, such as hydrogen peroxide (H2O2) and hydroxyl radicals (·OH), were mainly detected. CGA + UVA disrupted the bacterial cell membrane, causing the leakage of cellular components, particularly proteins. CGA + UVA treatment also led to deoxyribonucleic acid (DNA) degradation and reduced succinate-coenzyme Q reductase activity by approximately 72 %. Furthermore, CGA + UVA treatment decreased β-lactamase activity and plasmid transforming efficacy with maximal reductions of 68 % and 98 %, respectively, highlighting its potential for increasing antibiotic susceptibility and preventing the spread of antimicrobial resistance. The results demonstrate that CGA + UVA treatment could be used to effectively combat antibiotic-resistant bacteria and prevent the spoilage of preserved foods or food poisoning.","PeriodicalId":94010,"journal":{"name":"Food research international (Ottawa, Ont.)","volume":"196 ","pages":"115132"},"PeriodicalIF":0.0,"publicationDate":"2024-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142756061","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

Changes in the structural, aggregation behavior and gel properties of pork myofibrillar protein induced by theaflavins. 茶黄素诱导猪肉肌原纤维蛋白结构、聚集行为和凝胶特性的变化。

Food research international (Ottawa, Ont.) Pub Date : 2024-11-01 Epub Date: 2024-09-25 DOI: 10.1016/j.foodres.2024.115135

Chunlin Nie, Junyi Xiang, Jiabao Zheng, Xianqi Yao, Wei Wang, Igor Tomasevic, Weizheng Sun

{"title":"Changes in the structural, aggregation behavior and gel properties of pork myofibrillar protein induced by theaflavins.","authors":"Chunlin Nie, Junyi Xiang, Jiabao Zheng, Xianqi Yao, Wei Wang, Igor Tomasevic, Weizheng Sun","doi":"10.1016/j.foodres.2024.115135","DOIUrl":"https://doi.org/10.1016/j.foodres.2024.115135","url":null,"abstract":"This study explores the effect of different theaflavins (TFs) concentrations (0, 100, 300, 600 and 900 mg/L) on the structure, aggregation behavior and gelation properties of pork myofibrillar protein (MP). The protein structure and aggregation behavior were characterized by free sulfhydryl groups, surface hydrophobicity, fluorescence emission spectra, particle size and sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE). The gel properties of samples were characterized by gel strength, cooking loss, microstructure and gel supernatant SDS-PAGE. The results showed a significant decrease in free thiol content with increasing TFs concentration, suggesting thiol-quinone covalent interaction between TFs and thiol group of MP. Intrinsic fluorescence spectroscopy confirmed a static quenching between TFs and MP. And TFs reduced the particle size of MP suspension and caused no protein aggregation bond in SDS-PAGE. For gel properties, TFs caused a decrease of gel strength from 96.77 g to 21.91 g and an increase in cooking loss from 40.34 % to 71.15 %. The bond of protein aggregates in gel supernatants SDS-PAGE revealed that some protein aggregates formed by disulfide bonding were not involve in gel formation with TFs addition. In conclusion, TFs cause thiol loss of MP and impaired MP gelling ability by interfering with disulfide bond formation during gelation.","PeriodicalId":94010,"journal":{"name":"Food research international (Ottawa, Ont.)","volume":"196 ","pages":"115135"},"PeriodicalIF":0.0,"publicationDate":"2024-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142755965","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

Antioxidant properties of phenolic extracts of murtilla pomace: First report on the importance of soluble and insoluble-bound compounds. 木耳渣酚类提取物的抗氧化性能：首次报道可溶性和不溶性结合化合物的重要性。

Food research international (Ottawa, Ont.) Pub Date : 2024-11-01 Epub Date: 2024-09-23 DOI: 10.1016/j.foodres.2024.115114

Ana Catalina Ospina-Posada, Omar Porras, Miguel Angel Rincón-Cervera, Juana Frias, Acácio Antonio Ferreira Zielinski, Raquel Bridi, María Fernanda Arias-Santé, Adriano Costa de Camargo

{"title":"Antioxidant properties of phenolic extracts of murtilla pomace: First report on the importance of soluble and insoluble-bound compounds.","authors":"Ana Catalina Ospina-Posada, Omar Porras, Miguel Angel Rincón-Cervera, Juana Frias, Acácio Antonio Ferreira Zielinski, Raquel Bridi, María Fernanda Arias-Santé, Adriano Costa de Camargo","doi":"10.1016/j.foodres.2024.115114","DOIUrl":"https://doi.org/10.1016/j.foodres.2024.115114","url":null,"abstract":"Some native Chilean berries, including murtilla, have gained attention for their high phenolic content which renders them attractive for the beverage industry. However, phenolic-rich by-products are generated during the production of murtilla juice (murtilla pomace), and there has been no scientific consideration of this by-product as a source of different forms of phenolic compounds. The aim of this study was thus to obtain phenolic extracts from the soluble fraction (free, esterified, and etherified) of murtilla pomace as well from the counterpart that contains insoluble-bound compounds, and evaluate their antioxidant properties. The fraction obtained from the insoluble-bound form (insoluble-bound phenolic hydrolysates) showed the highest total phenolic content, reducing power and antioxidant capacity, as evaluated by the FRAP and ORAC assay, respectively. The results revealed the presence of different compounds in each fraction, highlighting important levels of phenolic acids (e.g., gallic acid) and flavonoids (e.g., quercetin and its derivatives) as evaluated by UPLC-ESI-MS/MS. The most prominent fraction (released from the insoluble-bound form) exhibited antioxidant activity (in concentrations as low as 0.0025 μM of total phenolic acids and 0.0002 μM of total flavonoids) in Caco-2 cells. The necessary concentration of quercetin to protect Caco-2 cells against the hydrogen peroxide-induced oxidative stress was twenty times lower than the concentration needed for gallic acid to exert the same level of antioxidant protection. We can therefore suggest that the quercetin concentration would be a better-quality control indicator for functional ingredients, food supplements, and/or nutraceutical products generated from the insoluble-bound phenolic fraction of murtilla pomace.","PeriodicalId":94010,"journal":{"name":"Food research international (Ottawa, Ont.)","volume":"196 ","pages":"115114"},"PeriodicalIF":0.0,"publicationDate":"2024-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142755799","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

Characterization of volatile profiles and markers prediction of eleven popular edible boletes using SDE-GC-MS and FT-NIR combined with chemometric analysis. 利用SDE-GC-MS和FT-NIR结合化学计量分析对11种常用食用植物的挥发性特征及标记物预测进行了研究。

Food research international (Ottawa, Ont.) Pub Date : 2024-11-01 Epub Date: 2024-09-18 DOI: 10.1016/j.foodres.2024.115077

Tianjun Yuan, Yanli Zhao, Ji Zhang, Shuhong Li, Ying Hou, Yan Yang, Yuanzhong Wang

{"title":"Characterization of volatile profiles and markers prediction of eleven popular edible boletes using SDE-GC-MS and FT-NIR combined with chemometric analysis.","authors":"Tianjun Yuan, Yanli Zhao, Ji Zhang, Shuhong Li, Ying Hou, Yan Yang, Yuanzhong Wang","doi":"10.1016/j.foodres.2024.115077","DOIUrl":"https://doi.org/10.1016/j.foodres.2024.115077","url":null,"abstract":"Wild edible boletes mushrooms are regarded as a delicacy in many countries and regions due to their rich nutritional contents and strong aromatic compounds. This study aimed to identify 445 samples of 11 boletes species collected from Yunnan and Sichuan provinces through molecular analysis. Using simultaneous distillation-extraction (SDE) combined with gas chromatography-mass spectrometry (GC-MS), 97 volatile compounds were identified. Chemometric methods were then applied to analyze the heterogeneity of these volatile compounds among the different species. The results showed that, 22 and 21 volatile compounds were selected using variable importance in projection (VIP > 1) and relative odor activity values (ROAV > 0.1), respectively. Partial least squares discrimnatint analysis (PLS-DA) was then employed to develop pattern recognition models for 11 species, which demonstrated strong identification performance. Furthermore, correlation heat maps, volcano plots, and Fisher linear discriminant analysis identified five volatile organic compounds, including methyl (9E)-9-octadecenoate, 2, 6-dimethylpyrazine, 1-decen-3-one, furfural, and methional as markers for distinguishing 11 boletes species. Ultimately, the rapid content prediction models of partial least squares regression (PLSR) were established by combining Fourier Transform Near-Infrared Spectroscopy (FT-NIR) with the concentrations of these five marker compounds. These findings provide a methodological strategy for the effective species identification of wild edible mushrooms and the rapid prediction of their characteristic aroma compounds.","PeriodicalId":94010,"journal":{"name":"Food research international (Ottawa, Ont.)","volume":"196 ","pages":"115077"},"PeriodicalIF":0.0,"publicationDate":"2024-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142755970","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

Bee pollen from bracatinga (Mimosa scabrella): Effects of gastrointestinal digestion and epithelial transport in vitro on phenolic profile and bioactivities. 含羞草（Mimosa scabrella）蜂花粉：体外胃肠道消化和上皮运输对酚类特征和生物活性的影响。

Food research international (Ottawa, Ont.) Pub Date : 2024-11-01 Epub Date: 2024-09-26 DOI: 10.1016/j.foodres.2024.115142

Ana Sofia Martelli Chaib Saliba, Alan Giovanini de Oliveira Sartori, Pedro Luiz Rosalen, Josy Goldoni Lazarini, José Eduardo Pedroso Gomes do Amaral, Cynthia Fernandes Pinto da Luz, Natalia Sêneda Martarello, Larissa Catelli Rocha Torres, Leila Muriel de Souza, Severino Matias de Alencar

{"title":"Bee pollen from bracatinga (Mimosa scabrella): Effects of gastrointestinal digestion and epithelial transport in vitro on phenolic profile and bioactivities.","authors":"Ana Sofia Martelli Chaib Saliba, Alan Giovanini de Oliveira Sartori, Pedro Luiz Rosalen, Josy Goldoni Lazarini, José Eduardo Pedroso Gomes do Amaral, Cynthia Fernandes Pinto da Luz, Natalia Sêneda Martarello, Larissa Catelli Rocha Torres, Leila Muriel de Souza, Severino Matias de Alencar","doi":"10.1016/j.foodres.2024.115142","DOIUrl":"https://doi.org/10.1016/j.foodres.2024.115142","url":null,"abstract":"The main objective of the present work was to assess the phenolic profile of bracatinga (Mimosa scabrella) bee pollen, and its antioxidant and anti-inflammatory activities after gastrointestinal digestion in vitro and epithelial transport in a Caco-2 cell monolayer model. The botanical origin of bee pollen was confirmed by optical microscopy and scanning electron microscopy. As major results, 34 phenolic compounds (13 phenylamides, 14 flavonols, and 7 flavanones) were tentatively identified in the extract of bracatinga bee pollen by HPLC-ESI-QTOF-MS. The aglycone forms of quercetin and p-coumaric acid were identified only after digestion, indicating the breakage of flavonols and phenylamides, respectively. These compounds may have contributed to the decrease in NF-κΒ activation up to 54% and in the release of TNF-α and CXCL2/MIP-2 by 26% and 21%, respectively, in raw 264.7 murine macrophages activated with microbial lipopolysaccharide and treated with the digested fraction. Among all tentatively identified phenolic compounds, five of them were found in the basolateral fraction. These compounds, represented by four aglycone flavonoids (quercetin, kaempferol, naringenin, and herbacetin methyl ether) and a phenolic acid (p-coumaric acid) may be responsible for its outstanding antioxidant activity in Caco-2 cells, as well as for its remaining capacity in mitigating CXCL2/MIP-2 release after transport through the Caco-2 cell monolayer, as an intestinal barrier model. Therefore, our work sheds light on the phenolic profile and bioactivities of an interesting functional food produced by bees throughout a simulated gastrointestinal system.","PeriodicalId":94010,"journal":{"name":"Food research international (Ottawa, Ont.)","volume":"196 ","pages":"115142"},"PeriodicalIF":0.0,"publicationDate":"2024-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142755952","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

Analysis of commercial fetal bovine serum (FBS) and its substitutes in the development of cultured meat. 市售胎牛血清及其替代品在培养肉发育中的应用分析。

Food research international (Ottawa, Ont.) Pub Date : 2023-12-01 Epub Date: 2023-10-24 DOI: 10.1016/j.foodres.2023.113617

Da Young Lee, Seung Hyeon Yun, Seung Yun Lee, Juhyun Lee, Ermie Jr Mariano, Seon-Tea Joo, Inho Choi, Jung Seok Choi, Gap-Don Kim, Jihyun Lee, Seong-Ho Choi, Sun Jin Hur

{"title":"Analysis of commercial fetal bovine serum (FBS) and its substitutes in the development of cultured meat.","authors":"Da Young Lee, Seung Hyeon Yun, Seung Yun Lee, Juhyun Lee, Ermie Jr Mariano, Seon-Tea Joo, Inho Choi, Jung Seok Choi, Gap-Don Kim, Jihyun Lee, Seong-Ho Choi, Sun Jin Hur","doi":"10.1016/j.foodres.2023.113617","DOIUrl":"10.1016/j.foodres.2023.113617","url":null,"abstract":"Fetal bovine serum (FBS) is an extremely important culture growth supplement, accounting for approximately 60 % of cell-culture-media costs; therefore, lowering FBS-acquisition costs for the industrialization of cultured meat is imperative. This study attempted to produce an FBS substitute using discarded livestock by-products, with particular focus on formulating a product with a composition similar to that of FBS to improve effectiveness. However, to date, no study has precisely analyzed the commercial components of FBS, and this study is the first to compare the chemical composition of FBS and commercially available horse serum purchased from the United States or Europe with that of FBS substitutes developed by our team. This study analyzed the chemical composition of the FBS products purchased by our team over the past 3 years via blood, sodium dodecyl sulfate-polyacrylamide gel electrophoresis, and independent composition analyses. While the composition and quality of commercial FBS products are known to vary, the FBS composition of our purchased products was relatively uniform regardless of company, brand, or country of origin. In contrast, FBS substitutes obtained from three major livestock species (cattle, pig, and chicken) clearly exhibited differences in composition, a phenomenon that was also observed upon comparing with FBS as well as among different species. Therefore, to replace commercial FBS entirely, the production of a proportionately effective substitute product comprising an equal or similar composition is required, and the results of this study can be a steppingstone to achieving this. In addition, FBS substitutes manufactured using inexpensive slaughter by-products as raw materials are expected to ultimately reduce the unit cost of cultured meat production.","PeriodicalId":94010,"journal":{"name":"Food research international (Ottawa, Ont.)","volume":"174 Pt 1","pages":"113617"},"PeriodicalIF":0.0,"publicationDate":"2023-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138178293","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

Analytical determination of tryptoquialanines A and B: Ensuring the quality and safety of orange juices. 色氨酸A、B的分析测定:保证橙汁的质量安全。

Food research international (Ottawa, Ont.) Pub Date : 2023-12-01 Epub Date: 2023-10-21 DOI: 10.1016/j.foodres.2023.113607

Éder de Vilhena Araújo, Francielly F Souza Jesus, Beatriz Lederman Valente, Marcelo Cristianini, Cassiana C Montagner, Taicia P Fill

引用次数: 0

Understanding the effect of fermentation time on physicochemical characteristics, sensory attributes, and volatile compounds in green tea kombucha. 了解发酵时间对绿茶康普茶理化特性、感官属性和挥发性成分的影响。

Food research international (Ottawa, Ont.) Pub Date : 2023-12-01 Epub Date: 2023-10-10 DOI: 10.1016/j.foodres.2023.113569

Bruna Dartora, Lilian Raquel Hickert, Mariana Fensterseifer Fabricio, Marco Antônio Zachia Ayub, Júnior Mendes Furlan, Roger Wagner, Karla Joseane Perez, Voltaire Sant'Anna

{"title":"Understanding the effect of fermentation time on physicochemical characteristics, sensory attributes, and volatile compounds in green tea kombucha.","authors":"Bruna Dartora, Lilian Raquel Hickert, Mariana Fensterseifer Fabricio, Marco Antônio Zachia Ayub, Júnior Mendes Furlan, Roger Wagner, Karla Joseane Perez, Voltaire Sant'Anna","doi":"10.1016/j.foodres.2023.113569","DOIUrl":"10.1016/j.foodres.2023.113569","url":null,"abstract":"Kombuchas are a trend in the fermented beverage field and the effect of fermentation time on their characteristics is necessary to better understand the process, mainly concerning volatile compounds, which are scarce information in the current literature. Thus, the present work aimed to evaluate the features of green tea kombucha during fermentation, monitoring the changes in pH, acidity, turbidity, polyphenols, ethanol, acetic acid, volatile compounds, and sensory profile and acceptance up to 14 days of fermentation. Kombuchas' pH and acidity decreased through time as expected, but after 4 days of fermentation, the beverage exceeded the Brazilian legal limits of acidity (130 mEq/L) and produced more than 0.5% AVB, which labels the beverage as alcoholic. Total polyphenols and condensed tannins content enhanced until the seventh day of fermentation and remained constant. Fermentation highly impacted the aroma of the infusion with a high formation of volatile acids, such as alcohols, esters, and ketones. Aldehydes were degraded during the bioprocess. Sensory characterization of kombucha showed that fermentation of 4 days increased perceived turbidity; vinegar, citric fruit, acid, and alcoholic aroma; and produced the beverage with sour, bitter, and vinegar flavor. Thus, the fermentation time of kombuchas must be controlled as they rapidly change and impact on the physicochemical parameters and sensory profile of the beverage can be negative.","PeriodicalId":94010,"journal":{"name":"Food research international (Ottawa, Ont.)","volume":"174 Pt 1","pages":"113569"},"PeriodicalIF":0.0,"publicationDate":"2023-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138178328","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

Metabolomic and transcriptomic integrated analysis revealed the decrease of monoterpenes accumulation in table grapes during long time low temperature storage. 代谢组学和转录组学综合分析表明，在长时间低温贮藏过程中，鲜食葡萄单萜素积累减少。

Food research international (Ottawa, Ont.) Pub Date : 2023-12-01 Epub Date: 2023-10-14 DOI: 10.1016/j.foodres.2023.113601

Huiling Wang, Xiaoyue Wang, Ailing Yan, Zhenhua Liu, Jiancheng Ren, Haiying Xu, Lei Sun

{"title":"Metabolomic and transcriptomic integrated analysis revealed the decrease of monoterpenes accumulation in table grapes during long time low temperature storage.","authors":"Huiling Wang, Xiaoyue Wang, Ailing Yan, Zhenhua Liu, Jiancheng Ren, Haiying Xu, Lei Sun","doi":"10.1016/j.foodres.2023.113601","DOIUrl":"10.1016/j.foodres.2023.113601","url":null,"abstract":"Low temperature is the commonly used technique for maintaining the quality of table grapes during postharvest storage. However, this technique could strongly affect the aromatic flavor of fruit. Monoterpenes are the key compounds contributing to the Muscat aromas of grapes. The detailed information and molecular mechanisms underlying the changes in monoterpenes during postharvest low temperature storage have not been thoroughly characterized. In this study, the effects of low temperature storage on the free and bound monoterpene profiles in four cultivars of table grape were determined at both the transcriptomic and metabolomic levels. A total of 27 compounds in both free and bound forms were identified in the four cultivars and showed quantitative differences between the cultivars. Hierarchical cluster and principal component analysis indicated that the free and bound monoterpene profiles were remarkably affected by the low temperature storage. The monoterpenes in the same biosynthesis pathway were clustered together and showed similar evolution trends during low temperature storage. And the content of most of free monoterpenes underwent a rapid decline during low-temperature storage at a certain stage, but the time was different in 4 grape cultivars. Transcriptomic analysis revealed that the expression of DXS, HDR, GPPS and TPS genes involved in the monoterpene synthesis pathway were consistent with the changes in the accumulation of monoterpene compounds. While the expression of HMGS, HMGR genes in MVA pathway and branch genes GGPPS and FPPS were negatively correlated with the accumulation of monoterpenes. The findings provide new insights into the underlying mechanisms of the berry aroma flavor change during low temperature storage.","PeriodicalId":94010,"journal":{"name":"Food research international (Ottawa, Ont.)","volume":"174 Pt 1","pages":"113601"},"PeriodicalIF":0.0,"publicationDate":"2023-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138178318","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

Production and identification of immunomodulatory peptides in intestine cells obtained from hemp industrial by-products. 大麻工业副产品肠细胞免疫调节肽的制备及鉴定。

Food research international (Ottawa, Ont.) Pub Date : 2023-12-01 Epub Date: 2023-10-27 DOI: 10.1016/j.foodres.2023.113616

Sergio Montserrat-de la Paz, Alvaro Villanueva-Lazo, Francisco Millan, Victoria Martin-Santiago, Fernando Rivero-Pino, Maria C Millan-Linares

{"title":"Production and identification of immunomodulatory peptides in intestine cells obtained from hemp industrial by-products.","authors":"Sergio Montserrat-de la Paz, Alvaro Villanueva-Lazo, Francisco Millan, Victoria Martin-Santiago, Fernando Rivero-Pino, Maria C Millan-Linares","doi":"10.1016/j.foodres.2023.113616","DOIUrl":"10.1016/j.foodres.2023.113616","url":null,"abstract":"Hemp seeds have attracted the interest of the food industry recently, to be employed as functional food, considering their nutritional composition, highlighting the high content and quality of the proteins. In this study, ten hemp protein hydrolysates (HPHs) were obtained by enzymatic hydrolysis with two food-grade proteases from a hemp protein isolate and the inflammatory properties were evaluated in Caco-2 cell line. To this end, the gene expression and the release of proinflammatory and anti-inflammatory cytokines by Caco-2 cells stimulated with bacterial lipopolysaccharide and treated with HPHs at concentrations of 50 and 100 μg/mL were analyzed. The peptides contained in each HPH were identified and those with higher quality of the match in the spectrum were subjected to in silico analyses to determine which peptides were bioactive and contributing to the immunomodulatory activity of the hydrolysates. The results suggest that the immunomodulatory properties of these HPHs could have a beneficial effect at the level of the intestinal epithelium. The HPH20A and HPH60A + 15F exerted high immunomodulatory properties based on the cytokine levels release. The oligopeptides MAEKEGFEWVSF and GLHLPSYTNTPQLVYIVK were proposed as the most active ones. The potential of these peptides as nutraceuticals to prevent or pretreat intestinal inflammation is promising, though requires validation by in vivo assays.","PeriodicalId":94010,"journal":{"name":"Food research international (Ottawa, Ont.)","volume":"174 Pt 1","pages":"113616"},"PeriodicalIF":0.0,"publicationDate":"2023-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138178326","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