Critical reviews in food science and nutrition最新文献

Global catastrophic threats to the food system upon which human society depends are numerous. A nuclear war or volcanic eruption could collapse agricultural yields by inhibiting crop growth. Nuclear electromagnetic pulses or extreme pandemics could disrupt industry and mass-scale food supply by unprecedented levels. Global food storage is limited. What can be done?. This article presents the state of the field on interventions to maintain food production in these scenarios, aiming to prevent mass starvation and reduce the chance of civilizational collapse and potential existential catastrophe. The potential for rapid scaling, affordability, and large-scale deployment is reviewed for a portfolio of food production methods over land, water, and industrial systems. Special focus is given to proposing avenues for further research and technology development and to collating policy proposals. Maintaining international trade and prioritizing crops for food instead of animal feed or biofuels is paramount. Both mature, proven methods (crop relocation, plant-residue- and grass-fed ruminants, greenhouses, seaweed, fishing, etc.) and novel resilient foods are characterized. A future research agenda is outlined, including scenario characterization, policy development, production ramp-up and economic analyses, and rapid deployment trials. Governments could implement national plans and task forces to address extreme food system risks, and invest in resilient food solutions to safeguard citizens against global catastrophic food failure.

Anthocyanins are natural flavonoids derived from plants, widely recognized for their health-promoting effects, specifically to treat inflammatory bowel disease (Crohn's disease and ulcerative colitis). However, certain limitations are associated with their use, including instability, low solubility and permeability, poor gastrointestinal digestion, and low bioavailability. In this review, nano-carriers (e.g., liposome, polymersome, exosome, halloysite nanotubes, dendrimer, and nano-niosome, etc.) were summarized as anthocyanins delivery vehicles to treat inflammatory bowel disease. Recent progress on emerging strategies involved surface functionalization, responsive release, magnetic orientation, and self-assembly aggregation to address intestinal inflammation through nano-carriers and potential mechanisms were discussed. Anthocyanins, water-soluble pigments linked by glycoside bonds have attracted attention to alleviate intestinal inflammation related diseases. Anthocyanins can address intestinal inflammation by exerting their health beneficial effects such as anti-oxidative, anti-inflammatory, regulating the intestinal flora, and promoting apoptosis. Moreover, nano-carriers were discussed as oral delivery system for maximized bioefficacy of anthocyanins and to address concerns related to their low solubility and permeability, poor gastrointestinal metabolism, and low bioavailability were discussed. A future perspective is proposed concerning anthocyanin-loaded nano-carriers, different strategies to improve their efficacy, and developing functional food to treat intestinal inflammation.

Over the past few years, the demand for healthy grains has become increasingly important. Barley is a basic material for food and animal feed, which is considered an excellent source of multiple nutrients. However, due to limitations in processing techniques, the nutritional attributes of barley have not been completely realized. The functional profile of barley nutrients can be effectively improved by fermentation, due in large to the structural alteration of barley nutrients. The current review outlines the structural changes of barley nutrients during fermentation and summarizes the potential mechanisms by which structural alteration occurs. Correlations between the nutrient structures and their nutritional properties are also discussed. In general, fermentation leads to decreased particle size and modified internal structures of macromolecular nutrients. Enzyme action, pH alterations and interactions between nutrient matrices may contribute to these structural alterations. Barley nutrients with modified structure exhibit enhanced health promoting functions and digestive characteristics, which will further contribute to the utilization of barley resources in the food industry.

Personalized nutrition (PN) delivers tailored dietary guidance by integrating health, lifestyle, and behavioral data to improve individual health outcomes. Recent technological advances have enhanced access to diverse data sources, yet challenges remain in collecting, integrating, and analyzing complex datasets. To address these, the Personalized Nutrition Initiative at Illinois organized a workshop titled "Personalized Nutrition Data: Challenges & Opportunities," which gathered experts to explore three essential data domains in PN: 1) health and biological, 2) social, behavioral, and environmental, and 3) consumer purchasing data. Discussions underscored the importance of cross-disciplinary collaboration to standardize data collection, enable secure data sharing, and develop data fusion techniques that respect privacy and build trust. Participants emphasized the need for representative datasets that include underserved populations, ensuring that PN services are accessible and equitable. Key principles for responsible data integration were proposed, alongside strategies to overcome barriers to effective data use. By addressing these challenges, PN can enhance health outcomes through precise, personalized recommendations tailored to diverse population needs.

Alcohol abuse-triggered alcohol-related liver disease (ALD) has become as a global public health concern that substantially affects the well-being and clinical status of patients. Although modern medicine provides various treatments for ALD, their effectiveness is limited and can lead to adverse side effects. Probiotics have been employed to prevent, alleviate, and even treat ALD, with promising results. However, few comprehensive reviews are available on how they mitigate ALD by targeting the gut-liver axis. This review systematically clarifies the specific mediators of the gut-liver axis in healthy states. It also describes the alterations observed in ALD. Furthermore, this review thoroughly summarizes the underlying mechanisms through which probiotics act on the gut-liver axis to relieve ALD. It also discusses the current status and challenges faced in clinical research applications. Finally, we discuss the challenges and future prospects of using probiotics to treat ALD. This review improves our understanding of ALD and supports the development and application of probiotics that target the gut-liver axis for therapeutic use.

Psychobiotics are live microorganisms that, when administered in adequate amounts, confer mental health benefits to the host. Several clinical studies have demonstrated significant mental health benefits from psychobiotic administration, making them an emerging topic in food science. Certain strains of Lactobacillus, Bifidobacterium, Streptococcus, Escherichia, and Enterococcus species are known for their ability to modulate the gut-brain axis and provide mental health benefits. Proposed action mechanisms include the production of neuroactive compounds or their precursors, which may cross the blood-brain barrier, or transported by their extracellular vesicles. However, there is a lack of in vivo evidence directly confirming these mechanisms, although indirect evidence from recent studies suggest potential pathways for further investigation. To advance our understanding, it is crucial to study these mechanisms within the host, with accurate quantification of neuroactive compounds and/or their precursors being key in such studies. Current quantification methods, however, face challenges, such as low sensitivity for detecting trace metabolites and limited specificity due to interference from other compounds, impacting the reliability of measurements. This review discusses the emerging field of psychobiotics, their potential action mechanisms, neuroactive compound estimation techniques, and perspectives for improvement in quantifying neuroactive compounds and/or precursors within the host.

The food matrix which includes the physiochemical structure and interaction with chemical constituents is a focus of investigation that is revealing potentially important influences on diet and health. This paper, the first in an article collection titled, The Important Role of the Dairy Matrix in Diet and Health, serves as an introduction to the food matrix to put into context the subsequent articles specific to the matrix effects of dairy milk, cheese and yogurt on human health. This introductory article describes the effects of processing on the food matrix and implications for diet and health, examines the contribution of nutrients compared to whole foods and food patterns, and characterizes examples of the complexity of the food matrix including current controversies of dairy fat and ultra-processed foods. The gaps in knowledge and research identified in this overview may help guide researchers and funding entities moving forward. Current knowledge indicates that translating research on the food matrix to the consumer through recommendations for the intake of whole foods and food patterns is prudent at this time.

Type 2 diabetes mellitus (T2DM) is a global health burden, with hyperglycemia as the main hallmark. This review commences with a concise overview of the intricate mechanisms underlying glucose uptake and utilization in organisms. Notably, we emphasize that T2DM management strategies pivot on delaying carbohydrate digestion, augmenting insulin secretion, and enhancing insulin sensitivity in target tissues. Unfortunately, the drugs currently available in the market for the treatment of T2DM have unpleasant side effects, spurring an urgent quest for safer and more efficacious alternatives. Flavonoids, emerging as a promising class of bioactive compounds derived from plants, offer a multi-faceted approach to diabetes treatment. Specifically, they potently inhibit enzymes such as α-amylase, α-glucosidase, dipeptidyl peptidase-4 (DPP-4), glycogen phosphorylase (GP) and protein-tyrosine phosphatase-1B (PTP1B). Through an in-depth analysis, this review not only summarizes these inhibitory actions but also establishes the structure-activity relationship (SAR), providing a blueprint for rational drug design. However, the clinical translation of flavonoids has been hampered by their suboptimal water solubility and bioavailability, attributable to the characteristic carbonyl and hydroxyl groups. Ingeniously, this chemical quirk has been harnessed to engineer metal chelates, which exhibit enhanced pharmacokinetic profiles. Herein, we offer an exhaustive overview of the latest advancements in flavonoid metal complexes research, spotlighting their potential as next-generation diabetes therapeutics. Available data are poised to galvanize the development of novel flavonoid derivatives, be it as potent drugs or functional foods, for combating T2DM.

Algae, a crucial constituent of marine systems, serve an indispensable function as primary producers, supporting the marine food web, contributing to carbon sequestration, and providing habitats that sustain biodiversity. This review focuses on the bioactive constituents of algae, including polysaccharides, polyphenols, polypeptides, and terpenoid compounds, and discusses their potential applications in treating immune-related diseases, as well as the mechanisms through which they modulate immune responses. The bioactive substances derived from algae, including polyphenols, bioactive peptides, terpenes, polysaccharides and other compounds, may play a preventive role by modulating allergic responses and reducing the incidence of inflammation and cancer.

Food 3D printing brings food processing technology into the digital age. This is a vast field that can provide entertainment experience, personalized food and specific nutritional needs. However, the limited availability of suitable food raw materials has restricted the extensive use of 3D food printing processing technique. The search for novel nutritious and healthy food materials that meet the demand for 3D food printing processing technology is core of the sustainable development of this emerging technology. The printing mechanism, precise nutrition, future outlooks and challenges of 3D food printing technology application in hybrid plant and animal food materials are also analyzed.The results demonstrate that selecting suitable animal and plant materials and mixing them into 3D food printing ingredients without adding food additives can result in printable inks, which can also improve the nutritive value and eating quality of 3D food printed products. Sustainability of novel food materials such as animal cell culture meat and microbial protein mixed with conventional food materials to realize 3D printed food can be a potential research direction. Some other issues should also be considered in future research, such as evaluation of the nutritional efficacy of the product, product stability, shelf life, production efficiency and convenience of process operation.