Pub Date : 2025-04-21DOI: 10.1016/j.jfutfo.2024.05.011
Luyao Bai , Dongdong Zhang , Yan Liu , Xuefei Yang , Chunhua Lu
Vegetables are not only important dietary components in maintaining our dailylife, but also potential resources for healing diseases. Myanmar is endowed with diverse vegetable species and many are also used as traditional medicines. In this study, we investigated 48 vegetable samples from central Myanmar for their inhibitory activities against the type III secretion system (T3SS) of Salmonella enterica serovar Typhimurium, one of the most prevalent pathogenic bacteria that causes infections. Results showed that 15 vegetables exhibited moderate to strong inhibitory activities against the secretion of T3SS effector proteins, providing the scientific evidence for the traditional knowledge of vegetables and their potential pharmacological function. By detailed chemical investigation, we found the vegetables, i.e., Archidendron jiringa (Jack) Nielsen. Neptunia plena (Linn.) Benth. and Ludwigia adscendens (L.) Hara had the potential for discovering the components with anti-T3SS activity. Bioassay-guided isolation of L. adscendens led to identify arjunglucoside II as a new T3SS inhibitor.
{"title":"Investigation on the anti-T3SS activity of Myanmar vegetables and identification of arjunglucoside II as a T3SS inhibitor from Ludwigia adscendens","authors":"Luyao Bai , Dongdong Zhang , Yan Liu , Xuefei Yang , Chunhua Lu","doi":"10.1016/j.jfutfo.2024.05.011","DOIUrl":"10.1016/j.jfutfo.2024.05.011","url":null,"abstract":"<div><div>Vegetables are not only important dietary components in maintaining our dailylife, but also potential resources for healing diseases. Myanmar is endowed with diverse vegetable species and many are also used as traditional medicines. In this study, we investigated 48 vegetable samples from central Myanmar for their inhibitory activities against the type III secretion system (T3SS) of <em>Salmonella enterica</em> serovar Typhimurium, one of the most prevalent pathogenic bacteria that causes infections. Results showed that 15 vegetables exhibited moderate to strong inhibitory activities against the secretion of T3SS effector proteins, providing the scientific evidence for the traditional knowledge of vegetables and their potential pharmacological function. By detailed chemical investigation, we found the vegetables, i.e., <em>Archidendron jiringa</em> (Jack) Nielsen<em>. Neptunia plena</em> (Linn.) Benth. and <em>Ludwigia adscendens</em> (L.) Hara had the potential for discovering the components with anti-T3SS activity. Bioassay-guided isolation of <em>L. adscendens</em> led to identify arjunglucoside II as a new T3SS inhibitor.</div></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"6 1","pages":"Pages 73-81"},"PeriodicalIF":5.2,"publicationDate":"2025-04-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143851446","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}
Pub Date : 2025-04-21DOI: 10.1016/j.jfutfo.2024.04.002
Rui Li , Suyue Xiong , Xiao Tan , Haitang Wang , Jiapeng Li , Xi Chen , Shouwei Wang , Qiankun Zheng , Min Li
Saccharomyces cerevisiae Y70 is supposed to be potentially used as a source of alternative ingredient due to its high protein content and pleasant flavor. The purpose of this study was to determine the nutritional value, peptidome profile, and antioxidant activities of hydrolysates with various molecular weights from specific S. cerevisiae Y70 obtained by autolysis and enzymatic methods. In the current study, the analysis of nutritional components indicated that all extractive hydrolysates were rich source of proteins, essential amino acids, flavor amino acids, RNA, phenols and carbohydrates, with low fat. The analysis of peptidome revealed differences in the number and composition among extractive hydrolysates, which exhibited their potential biological activities. The low molecular weight hydrolysates showed good 1,1-diphenyl-2-picrylhydrazyl, 2,2′-diazo-bis(3-ethyl-benzothiazole-6-sulfonic acid), OH− scavenging activity and ferrous ion chelating activity. These findings revealed that the hydrolysates of S. cerevisiae Y70 have nutritional value and could provide useful information for their potential application as alternative and functional ingredients in the food and pharmaceutical industries.
{"title":"Nutritional properties, peptidome profile and antioxidant activities of hydrolysates extracted from Saccharomyces cerevisiae Y70 as potential alternative ingredients","authors":"Rui Li , Suyue Xiong , Xiao Tan , Haitang Wang , Jiapeng Li , Xi Chen , Shouwei Wang , Qiankun Zheng , Min Li","doi":"10.1016/j.jfutfo.2024.04.002","DOIUrl":"10.1016/j.jfutfo.2024.04.002","url":null,"abstract":"<div><div><em>Saccharomyces cerevisiae</em> Y70 is supposed to be potentially used as a source of alternative ingredient due to its high protein content and pleasant flavor. The purpose of this study was to determine the nutritional value, peptidome profile, and antioxidant activities of hydrolysates with various molecular weights from specific <em>S. cerevisiae</em> Y70 obtained by autolysis and enzymatic methods. In the current study, the analysis of nutritional components indicated that all extractive hydrolysates were rich source of proteins, essential amino acids, flavor amino acids, RNA, phenols and carbohydrates, with low fat. The analysis of peptidome revealed differences in the number and composition among extractive hydrolysates, which exhibited their potential biological activities. The low molecular weight hydrolysates showed good 1,1-diphenyl-2-picrylhydrazyl, 2,2′-diazo-bis(3-ethyl-benzothiazole-6-sulfonic acid), OH<sup>−</sup> scavenging activity and ferrous ion chelating activity. These findings revealed that the hydrolysates of <em>S. cerevisiae</em> Y70 have nutritional value and could provide useful information for their potential application as alternative and functional ingredients in the food and pharmaceutical industries.</div></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"6 1","pages":"Pages 36-47"},"PeriodicalIF":5.2,"publicationDate":"2025-04-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143851442","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}
Pub Date : 2025-04-21DOI: 10.1016/j.jfutfo.2024.04.007
Juan Du , Kangli Yang , Zhiqing Yuan , Zongming Liu , Rui He , Shujuan Liu , Cancheng Li , Shoutong Meng , Xuyu Long , Qian Su
Inappropriate storage methods can shorten the shelf life of fruits, leading to fruit waste. Ethylene is an important factor affecting the shelf life of fruits. In this study, a coating with a good ethylene removal performance was prepared using a simple two-step method on Moso bamboo. The ethylene removal mechanism of the coating was evaluated using scanning electron microscopy (SEM), energy dispersive spectroscopy (EDS), Fourier transform infrared (FTIR) spectra and water contact angle (WCA) analysis. The banana preservation performance of the coating was analyzed by observing the appearance, quality, sugar content, and hardness of the bananas. This preparation method is simple, cost-effective, and convenient for large-scale production and applications. The results showed that the coating significantly extended the shelf life of bananas and reduced their visible browning. This coating reduces the loss of banana quality and minimizes the increase in sugar content and decrease in hardness during banana decay. The combination of superhydrophobicity and the preservation coating further enhanced the preservation of bananas.
{"title":"Functional coating on Moso bamboo with superhydrophobic and high preservation effects: a case study of banana","authors":"Juan Du , Kangli Yang , Zhiqing Yuan , Zongming Liu , Rui He , Shujuan Liu , Cancheng Li , Shoutong Meng , Xuyu Long , Qian Su","doi":"10.1016/j.jfutfo.2024.04.007","DOIUrl":"10.1016/j.jfutfo.2024.04.007","url":null,"abstract":"<div><div>Inappropriate storage methods can shorten the shelf life of fruits, leading to fruit waste. Ethylene is an important factor affecting the shelf life of fruits. In this study, a coating with a good ethylene removal performance was prepared using a simple two-step method on Moso bamboo. The ethylene removal mechanism of the coating was evaluated using scanning electron microscopy (SEM), energy dispersive spectroscopy (EDS), Fourier transform infrared (FTIR) spectra and water contact angle (WCA) analysis. The banana preservation performance of the coating was analyzed by observing the appearance, quality, sugar content, and hardness of the bananas. This preparation method is simple, cost-effective, and convenient for large-scale production and applications. The results showed that the coating significantly extended the shelf life of bananas and reduced their visible browning. This coating reduces the loss of banana quality and minimizes the increase in sugar content and decrease in hardness during banana decay. The combination of superhydrophobicity and the preservation coating further enhanced the preservation of bananas.</div></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"6 1","pages":"Pages 109-116"},"PeriodicalIF":5.2,"publicationDate":"2025-04-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143851327","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}
Pub Date : 2025-04-21DOI: 10.1016/j.jfutfo.2024.01.011
Hao Zhang , Bin Wu , Yanping Xian , Ming Liang , Yunjian Ma , Yonghua Wang
Musk macrolides are a kind of rare flavors structurally featuring 14−16 membered rings in the flavour and fragrance industry. While various chemical synthesis routes for musk macrolides exist, there is a growing interest in biocatalytic approaches. In this study, a new biocatalytic approach is proposed for the synthesis of musk macrolides from fatty acids using unspecific peroxygenases (UPOs) in combination with lipase. Specifically, the UPO from Marasmius rotula (MroUPO) was utilized as an oxidation catalyst together with the choline oxidase from Arthrobacter nicotinate (AnChOx) for the in situ generation of H2O2. The enzymatic cascade process involved the hydroxylation of fatty acids using MroUPO as a catalyst to prepare terminal hydroxylated fatty acids. Under the optimized conditions, 14-hydroxy tetradecanoic acid, 15-hydroxy pentadecanoic acid and 16-hydroxy hexadecanoic acid were obtained at concentrations of 11.1, 18.2 and 17.1 mg/L in a 50-mL reaction system, respectively. These hydroxylated fatty acids were then separated and esterified by lipase Novozymes 435 to produce the desired macrolides. Various ω-hydroxy fatty acids were successfully converted into macrolides, with the concentrations of cyclotetradecanolide, cyclopentadecanolide and cyclohexadecanolide reaching 11, 29 and 23 mg/L, respectively, in a 10-mL reaction system. This new biocatalytic approach represents a promising method for synthesizing valuable natural flavour compounds.
{"title":"Biocatalytic synthesis of musk macrolides from fatty acids: combining unspecific peroxygenase and lipase","authors":"Hao Zhang , Bin Wu , Yanping Xian , Ming Liang , Yunjian Ma , Yonghua Wang","doi":"10.1016/j.jfutfo.2024.01.011","DOIUrl":"10.1016/j.jfutfo.2024.01.011","url":null,"abstract":"<div><div>Musk macrolides are a kind of rare flavors structurally featuring 14−16 membered rings in the flavour and fragrance industry. While various chemical synthesis routes for musk macrolides exist, there is a growing interest in biocatalytic approaches. In this study, a new biocatalytic approach is proposed for the synthesis of musk macrolides from fatty acids using unspecific peroxygenases (UPOs) in combination with lipase. Specifically, the UPO from <em>Marasmius rotula</em> (<em>Mro</em>UPO) was utilized as an oxidation catalyst together with the choline oxidase from <em>Arthrobacter nicotinate</em> (<em>An</em>ChOx) for the <em>in situ</em> generation of H<sub>2</sub>O<sub>2</sub>. The enzymatic cascade process involved the hydroxylation of fatty acids using <em>Mro</em>UPO as a catalyst to prepare terminal hydroxylated fatty acids. Under the optimized conditions, 14-hydroxy tetradecanoic acid, 15-hydroxy pentadecanoic acid and 16-hydroxy hexadecanoic acid were obtained at concentrations of 11.1, 18.2 and 17.1 mg/L in a 50-mL reaction system, respectively. These hydroxylated fatty acids were then separated and esterified by lipase Novozymes 435 to produce the desired macrolides. Various <em>ω</em>-hydroxy fatty acids were successfully converted into macrolides, with the concentrations of cyclotetradecanolide, cyclopentadecanolide and cyclohexadecanolide reaching 11, 29 and 23 mg/L, respectively, in a 10-mL reaction system. This new biocatalytic approach represents a promising method for synthesizing valuable natural flavour compounds.</div></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"6 1","pages":"Pages 66-72"},"PeriodicalIF":5.2,"publicationDate":"2025-04-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143851445","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}
Pub Date : 2025-04-21DOI: 10.1016/j.jfutfo.2024.08.011
Xudong Shi , Xingjun Xi , Xiaoqian Tang , Yisheng Chen
Aflatoxin B1 (AFB1) and deoxynivalenol (DON) are among the most frequently detected mycotoxin in cereals, posing great challenge to human health. This work proposed a cost-efficient and robust planar chromatography method for the rapid screening AFB1 in millet and buckwheat, as well as DON in wheat, corn, barley, and oats, achieving detection of the two common fungal toxins in cereals. First, the sample preparation was realized by a simple extraction with 10 mL of acetonitrile, both containing 4 g of anhydrous MgSO4, 1 g of NaCl, and 25 mg of primary secondary amine adsorbent. After high throughput chromatography, which resulted in the separation of the targeted compound from background noise and derivatization with 10% ethanol solution of AlCl3 (only for the visualization of DON). The separation results were recorded using a smartphone in a dark chamber equipped with a 366 nm ultraviolet source. To simplify the analysis, the quantification of the graphical outcome was carried out using the open-source software ImageJ, based on quantifying digitalized pixel values. It was demonstrated that the detection sensitivity (AFB1: limit of detection (LOD) = 14.2 μg/kg, DON: LOD = 64.3 μg/kg) was adequate to meet the strict maximum residue limit stipulated for both targeted compounds, while calibration curves gave good linearity (AFB1: correlation coefficient (R2) = 0.967 within 1−80 ng/band, DON: R2= 0.998 within 50−800 ng/band). Then the method accuracy and precision were evaluated by spiking-recovery experiments, showing that the recovery rates of AFB1 was within 76.9%−113.6% and those DON within 91.0%−116.5%, with relative standard deviations of less than 4.9% and 5.8% for AFB1 and DON, respectively. The conceptual validation of this study demonstrates that the high performance thin layer chromatography (HPTLC)-image quantification method has effectively addressed the limitation of HPTLC imaging results being confined to preliminary screening without the capability of precise quantification, thereby bridging the gap between imaging and quantification. This method exhibits promising analytical tool characteristics and is suitable for screening mycotoxins in cereal samples.
{"title":"Quantitation of common mycotoxins (aflatoxin B1 and deoxynivalenol) in cereals by high performance thin layer chromatography with smartphone image capture and ImageJ analysis","authors":"Xudong Shi , Xingjun Xi , Xiaoqian Tang , Yisheng Chen","doi":"10.1016/j.jfutfo.2024.08.011","DOIUrl":"10.1016/j.jfutfo.2024.08.011","url":null,"abstract":"<div><div>Aflatoxin B<sub>1</sub> (AFB<sub>1</sub>) and deoxynivalenol (DON) are among the most frequently detected mycotoxin in cereals, posing great challenge to human health. This work proposed a cost-efficient and robust planar chromatography method for the rapid screening AFB<sub>1</sub> in millet and buckwheat, as well as DON in wheat, corn, barley, and oats, achieving detection of the two common fungal toxins in cereals. First, the sample preparation was realized by a simple extraction with 10 mL of acetonitrile, both containing 4 g of anhydrous MgSO<sub>4</sub>, 1 g of NaCl, and 25 mg of primary secondary amine adsorbent. After high throughput chromatography, which resulted in the separation of the targeted compound from background noise and derivatization with 10% ethanol solution of AlCl<sub>3</sub> (only for the visualization of DON). The separation results were recorded using a smartphone in a dark chamber equipped with a 366 nm ultraviolet source. To simplify the analysis, the quantification of the graphical outcome was carried out using the open-source software ImageJ, based on quantifying digitalized pixel values. It was demonstrated that the detection sensitivity (AFB<sub>1</sub>: limit of detection (LOD) = 14.2 μg/kg, DON: LOD = 64.3 μg/kg) was adequate to meet the strict maximum residue limit stipulated for both targeted compounds, while calibration curves gave good linearity (AFB<sub>1</sub>: correlation coefficient (<em>R</em><sup>2</sup>) = 0.967 within 1−80 ng/band, DON: <em>R</em><sup>2</sup>= 0.998 within 50−800 ng/band). Then the method accuracy and precision were evaluated by spiking-recovery experiments, showing that the recovery rates of AFB<sub>1</sub> was within 76.9%−113.6% and those DON within 91.0%−116.5%, with relative standard deviations of less than 4.9% and 5.8% for AFB<sub>1</sub> and DON, respectively. The conceptual validation of this study demonstrates that the high performance thin layer chromatography (HPTLC)-image quantification method has effectively addressed the limitation of HPTLC imaging results being confined to preliminary screening without the capability of precise quantification, thereby bridging the gap between imaging and quantification. This method exhibits promising analytical tool characteristics and is suitable for screening mycotoxins in cereal samples.</div></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"6 1","pages":"Pages 48-54"},"PeriodicalIF":5.2,"publicationDate":"2025-04-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143851443","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}
To improve the antimicrobial performance of cinnamon essential oil, lauric arginate was selected as a surfactant and a synergistic antimicrobial agent, and hydroxypropyl-β-cyclodextrin was used to further enhance the stability and antimicrobial activity of lauric arginate-stabilized cinnamon essential oil emulsions. The results showed that hydroxypropyl-β-cyclodextrin reduced droplet size and increased storage stability of the cinnamon essential oil emulsions stabilized by lauric arginate. The emulsification and inclusion effect of hydroxypropyl-β-cyclodextrin increased the degree of dispersion of cinnamon essential oil and lauric arginate, and protected lauric arginate and cinnamon essential oil from environmental conditions. Minimum inhibitory concentration and minimum bactericidal concentration values demonstrated that the addition of hydroxypropyl-β-cyclodextrin caused the synergistic inhibitory effects between lauric arginate and cinnamon essential oil against Escherichia coli and lauric arginate-stabilized cinnamon essential oil emulsions displayed the synergistic inhibitory effects against Staphylococcus aureus whether the hydroxypropyl-β-cyclodextrin existed or not. This work indicated that the cinnamon essential oil nanoemulsions co-stabilized by hydroxypropyl-β-cyclodextrin and lauric arginate could be used as high effective antimicrobial agents for food preservation.
{"title":"The preparation and antimicrobial activity of lauric arginate/hydroxypropyl-β-cyclodextrin stabilized essential oil nanoemulsion","authors":"Yaoyao Xu , Chengcheng Gao , Kehong Hou , Yan Zhang , Ying Chen , Xiao Feng , Xiaozhi Tang","doi":"10.1016/j.jfutfo.2024.04.004","DOIUrl":"10.1016/j.jfutfo.2024.04.004","url":null,"abstract":"<div><div>To improve the antimicrobial performance of cinnamon essential oil, lauric arginate was selected as a surfactant and a synergistic antimicrobial agent, and hydroxypropyl-<em>β</em>-cyclodextrin was used to further enhance the stability and antimicrobial activity of lauric arginate-stabilized cinnamon essential oil emulsions. The results showed that hydroxypropyl-<em>β</em>-cyclodextrin reduced droplet size and increased storage stability of the cinnamon essential oil emulsions stabilized by lauric arginate. The emulsification and inclusion effect of hydroxypropyl-<em>β</em>-cyclodextrin increased the degree of dispersion of cinnamon essential oil and lauric arginate, and protected lauric arginate and cinnamon essential oil from environmental conditions. Minimum inhibitory concentration and minimum bactericidal concentration values demonstrated that the addition of hydroxypropyl-<em>β</em>-cyclodextrin caused the synergistic inhibitory effects between lauric arginate and cinnamon essential oil against <em>Escherichia coli</em> and lauric arginate-stabilized cinnamon essential oil emulsions displayed the synergistic inhibitory effects against <em>Staphylococcus aureus</em> whether the hydroxypropyl-<em>β</em>-cyclodextrin existed or not. This work indicated that the cinnamon essential oil nanoemulsions co-stabilized by hydroxypropyl-<em>β</em>-cyclodextrin and lauric arginate could be used as high effective antimicrobial agents for food preservation.</div></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"6 1","pages":"Pages 82-89"},"PeriodicalIF":5.2,"publicationDate":"2025-04-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143851447","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}
The objective of this study was to establish an efficient and low-cost method for preparing glucoraphenin (GRE) from stir-fried seeds of Raphanus sativus L., and then evaluate the anti-hyperlipidemia activity of GRE. The optimal resin was selected by comparing adsorption and desorption ability of six kinds of anion exchange resins for GRE. The loading and elution conditions of the optimal resin for GRE were then optimized by dynamic adsorption and desorption experiments. The results showed that D301-Cl– resin was the optimal resin, and the optimal loading conditions were the original sample solution (pH = 6) with a concentration of 0.10 g/mL, the sample loading flow rate was 2 BV/h, and the sample volume was 7 BV. The optimum elution conditions were as follows: the elution solution was 5 g/100 mL NaCl, followed by subsequent elution with 4 BV at an elution flow rate of 2 BV/h. The collected eluent was further purified by ultrafiltration and preparative high-performance liquid chromatography (pHPLC) to obtain GRE, and the molecular weight and structure of GRE were determined by high performance liquid chromatography time-of-flight mass spectrometry and nuclear magnetic resonance, respectively. The purity of GRE was detected to be 95.1% by HPLC. Animal experiments showed that GRE had anti-hyperlipidemic effects by improving serum and liver lipid levels, alleviating liver lipid deposition, and protecting the liver. This study indicated that GRE may be a potential anti-hyperlipidemia drug candidate or dietary supplement.
{"title":"Preparation of glucoraphenin by an integrated approach of anion exchange resin-ultrafiltration-pHPLC from stir-fried seeds of Raphanus sativus L. and its anti-hyperlipidemia activity","authors":"Zhuang Miao , Shaohua Yu , Yuanyuan Zhang , Xinyue Yu , Huagang Sheng , Honglei Zhou , Liqiao Zhu","doi":"10.1016/j.jfutfo.2024.08.013","DOIUrl":"10.1016/j.jfutfo.2024.08.013","url":null,"abstract":"<div><div>The objective of this study was to establish an efficient and low-cost method for preparing glucoraphenin (GRE) from stir-fried seeds of <em>Raphanus sativus</em> L., and then evaluate the anti-hyperlipidemia activity of GRE. The optimal resin was selected by comparing adsorption and desorption ability of six kinds of anion exchange resins for GRE. The loading and elution conditions of the optimal resin for GRE were then optimized by dynamic adsorption and desorption experiments. The results showed that D301-Cl<sup>–</sup> resin was the optimal resin, and the optimal loading conditions were the original sample solution (pH = 6) with a concentration of 0.10 g/mL, the sample loading flow rate was 2 BV/h, and the sample volume was 7 BV. The optimum elution conditions were as follows: the elution solution was 5 g/100 mL NaCl, followed by subsequent elution with 4 BV at an elution flow rate of 2 BV/h. The collected eluent was further purified by ultrafiltration and preparative high-performance liquid chromatography (pHPLC) to obtain GRE, and the molecular weight and structure of GRE were determined by high performance liquid chromatography time-of-flight mass spectrometry and nuclear magnetic resonance, respectively. The purity of GRE was detected to be 95.1% by HPLC. Animal experiments showed that GRE had anti-hyperlipidemic effects by improving serum and liver lipid levels, alleviating liver lipid deposition, and protecting the liver. This study indicated that GRE may be a potential anti-hyperlipidemia drug candidate or dietary supplement.</div></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"6 1","pages":"Pages 131-142"},"PeriodicalIF":5.2,"publicationDate":"2025-04-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143851438","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}
Pub Date : 2025-04-21DOI: 10.1016/j.jfutfo.2024.02.001
Ning Huang , Juanjuan Yi , Yanling Shi , Jiaqing Zhu , Ran Yang , Lingbo Qu , Jike Lu , Changcheng Zhao
Traditional fermented soybean foods including dajiang, douchi, sufu and soy sauce are considered as indispensable to people's dietary structure in China due to its unique flavors and health benefits. The complex favor compounds in fermented soybean foods are reported closely related to the metabolisms of various microorganisms in fermentation systems. Thus, understanding the influences of complex microbiota on the formation of flavor components in traditional fermented soybean foods is important to the production of high quality fermented soybean products. In recent years, numerous researches have been conducted to investigate the microbial community and flavor metabolites during fermentation using high-throughput sequencing and mass spectrometry-based metabolomics analysis. While, there is no systematic review of microbiota and flavor characteristics of fermented soy products from China. This review comprehensively discusses the traditional fermentation processing, bacterial community and flavor characteristics of four traditional fermented soybean foods in China including dajiang, douchi, sufu, and soy sauce. Finally, it is proposed that emerging technologies such as metagenomics, transcriptomics, proteomics and metabolomics should be applied to further improve the accuracy of the analysis of microbial diversity and flavor components for accurately revealing the relationship between the microbial community and the formation of characteristic flavor in traditional fermented soybean products.
{"title":"A critical review on research status and future prospects of fermented soybean products in China","authors":"Ning Huang , Juanjuan Yi , Yanling Shi , Jiaqing Zhu , Ran Yang , Lingbo Qu , Jike Lu , Changcheng Zhao","doi":"10.1016/j.jfutfo.2024.02.001","DOIUrl":"10.1016/j.jfutfo.2024.02.001","url":null,"abstract":"<div><div>Traditional fermented soybean foods including dajiang, douchi, sufu and soy sauce are considered as indispensable to people's dietary structure in China due to its unique flavors and health benefits. The complex favor compounds in fermented soybean foods are reported closely related to the metabolisms of various microorganisms in fermentation systems. Thus, understanding the influences of complex microbiota on the formation of flavor components in traditional fermented soybean foods is important to the production of high quality fermented soybean products. In recent years, numerous researches have been conducted to investigate the microbial community and flavor metabolites during fermentation using high-throughput sequencing and mass spectrometry-based metabolomics analysis. While, there is no systematic review of microbiota and flavor characteristics of fermented soy products from China. This review comprehensively discusses the traditional fermentation processing, bacterial community and flavor characteristics of four traditional fermented soybean foods in China including dajiang, douchi, sufu, and soy sauce. Finally, it is proposed that emerging technologies such as metagenomics, transcriptomics, proteomics and metabolomics should be applied to further improve the accuracy of the analysis of microbial diversity and flavor components for accurately revealing the relationship between the microbial community and the formation of characteristic flavor in traditional fermented soybean products.</div></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"6 1","pages":"Pages 11-25"},"PeriodicalIF":5.2,"publicationDate":"2025-04-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143851440","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}
Pub Date : 2025-04-17DOI: 10.1016/j.jfutfo.2025.04.005
Linheng Chen , Xuan Lin , Yiji Xia
With a growing focus on health and environmental awareness, there is a notable shift towards plant-based dietary choices, increasing the market availability of plant-based meat alternatives. This transition has also led to a proliferation of protein sources and innovative processing methods. This review aims to offer a holistic view of the innovations, opportunities, and challenges in the plant-based meat industry. It summarizes the latest developments in protein sources and processing technologies of plant-based meat products, and their market performance compared to animal-based meats. The review also reveals the recent development in the integration of novel proteins and processing techniques that have significantly improved sensory attributes and physiochemical characteristics of plant-based meat alternatives. In addition to exploring ingredients and technology, this review also addresses critical aspects such as risks, regulatory considerations, and future research directions. These insights underscore the necessity for ongoing innovation to enhance product quality and facilitate the seamless integration of plant-based meats into the global food market.
{"title":"Plant-based meat alternatives: Advancements in ingredients, processing, consumer perception, and future directions","authors":"Linheng Chen , Xuan Lin , Yiji Xia","doi":"10.1016/j.jfutfo.2025.04.005","DOIUrl":"10.1016/j.jfutfo.2025.04.005","url":null,"abstract":"<div><div>With a growing focus on health and environmental awareness, there is a notable shift towards plant-based dietary choices, increasing the market availability of plant-based meat alternatives. This transition has also led to a proliferation of protein sources and innovative processing methods. This review aims to offer a holistic view of the innovations, opportunities, and challenges in the plant-based meat industry. It summarizes the latest developments in protein sources and processing technologies of plant-based meat products, and their market performance compared to animal-based meats. The review also reveals the recent development in the integration of novel proteins and processing techniques that have significantly improved sensory attributes and physiochemical characteristics of plant-based meat alternatives. In addition to exploring ingredients and technology, this review also addresses critical aspects such as risks, regulatory considerations, and future research directions. These insights underscore the necessity for ongoing innovation to enhance product quality and facilitate the seamless integration of plant-based meats into the global food market.</div></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"6 3","pages":"Pages 374-388"},"PeriodicalIF":7.2,"publicationDate":"2025-04-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145108806","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}
Pub Date : 2025-04-17DOI: 10.1016/j.jfutfo.2025.04.003
N.S. Nirmani , C. Jayathilake , R. Liyanage , I. Wickamasinghe , B. Nallaperuma , M.A. Jayasinghe
The rise in refined wheat flour consumption within developing nations has raised concerns about its potential adverse effects on the health and nutritional status of their populations. As a result, there has been growing interest in exploring alternative starch sources as nutritive substitutes for refined wheat flour. This article provides a comprehensive review on the potentials of underutilized and unconventional starch sources, including Water Lily seed flour (Nymphaea lotus & Nymphaea pubescens), Cycad seed flour (Cycas circinalis), Palmyra tuber flour (Borassus flabellifer), Jaggery palm flour (Caryota urens), Coconut flour (Cocos nucifera), Jackfruit seed flour (Artocarpus heterophyllus), Red raw rice flour (Oryza sativa) and, Finger Millet flour (Eucenea coracana), as nutritive substitutes to refined wheat flour. In this study, Water Lily seed flour, Cycas circinalis seed flour, Palmyra tuber flour, Coconut flour, Jackfruit seed flour, Red raw rice flour, and Finger Millet flour were identified as rich sources of dietary fiber compared to refined wheat flour. Specifically, Water Lily seed flour and Jackfruit seed flour exhibited favorable characteristics as plant-based protein sources due to their balanced amino acid profiles, a quality lacking in refined wheat flour. Moreover, Jaggery palm flour was found to be a rich source of essential minerals and resistant starch, surpassing the nutritional composition of refined wheat flour in these aspects. This review highlights the diverse nutritional profiles and functional properties of selected underutilized and unconventional starch sources compared to refined wheat flour. It emphasizes the need for further research and development to introduce healthier and nutritionally enriched alternatives to the consumer optimizing their utilization and processing potential in diverse food applications.
{"title":"Exploring the potential of underutilized starch sources as nutritive alternatives to refined wheat flour: A review","authors":"N.S. Nirmani , C. Jayathilake , R. Liyanage , I. Wickamasinghe , B. Nallaperuma , M.A. Jayasinghe","doi":"10.1016/j.jfutfo.2025.04.003","DOIUrl":"10.1016/j.jfutfo.2025.04.003","url":null,"abstract":"<div><div>The rise in refined wheat flour consumption within developing nations has raised concerns about its potential adverse effects on the health and nutritional status of their populations. As a result, there has been growing interest in exploring alternative starch sources as nutritive substitutes for refined wheat flour. This article provides a comprehensive review on the potentials of underutilized and unconventional starch sources, including Water Lily seed flour (<em>Nymphaea lotus & Nymphaea pubescens</em>), Cycad seed flour (<em>Cycas circinalis)</em>, Palmyra tuber flour (<em>Borassus flabellifer</em>), Jaggery palm flour <em>(Caryota urens)</em>, Coconut flour (<em>Cocos nucifera</em>), Jackfruit seed flour (<em>Artocarpus heterophyllus</em>), Red raw rice flour (<em>Oryza sativa</em>) and, Finger Millet flour (<em>Eucenea coracana</em>), as nutritive substitutes to refined wheat flour. In this study, Water Lily seed flour, <em>Cycas circinalis</em> seed flour, Palmyra tuber flour, Coconut flour, Jackfruit seed flour, Red raw rice flour, and Finger Millet flour were identified as rich sources of dietary fiber compared to refined wheat flour. Specifically, Water Lily seed flour and Jackfruit seed flour exhibited favorable characteristics as plant-based protein sources due to their balanced amino acid profiles, a quality lacking in refined wheat flour. Moreover, Jaggery palm flour was found to be a rich source of essential minerals and resistant starch, surpassing the nutritional composition of refined wheat flour in these aspects. This review highlights the diverse nutritional profiles and functional properties of selected underutilized and unconventional starch sources compared to refined wheat flour. It emphasizes the need for further research and development to introduce healthier and nutritionally enriched alternatives to the consumer optimizing their utilization and processing potential in diverse food applications.</div></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"6 3","pages":"Pages 361-373"},"PeriodicalIF":7.2,"publicationDate":"2025-04-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145108805","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}
扫码关注我们
求助内容：
应助结果提醒方式：
京公网安备 11010802042870号