Pub Date : 2024-07-01DOI: 10.1080/10408398.2024.2364225
Nathan Jeong, Yu Gan, Lingyan Kong
The microwave and millimeter-wave (MMW) imaging technology is gaining increasing interest for food inspection. It allows for noninvasive, contactless, and fast scanning capabilities, while being cost-efficient and safe to human. This review paper introduces the fundamentals in the interaction of electromagnetic wave with food materials and the current MMW sensing and imaging systems used for foods. Then we present emerging technologies in MMW imaging for inspecting food quality and safety, aiming to meet the modern food industry's demand. According to the most recent technological advancements, it is expected that high-performance antenna, ultrawide bandwidth signal generation, nano-scale semiconductor technologies, radio frequency identification with inductance-capacitance resonator, and machine learning could significantly enhance the capabilities of MMW imaging systems for food inspection.
{"title":"Emerging non-invasive microwave and millimeter-wave imaging technologies for food inspection.","authors":"Nathan Jeong, Yu Gan, Lingyan Kong","doi":"10.1080/10408398.2024.2364225","DOIUrl":"https://doi.org/10.1080/10408398.2024.2364225","url":null,"abstract":"<p><p>The microwave and millimeter-wave (MMW) imaging technology is gaining increasing interest for food inspection. It allows for noninvasive, contactless, and fast scanning capabilities, while being cost-efficient and safe to human. This review paper introduces the fundamentals in the interaction of electromagnetic wave with food materials and the current MMW sensing and imaging systems used for foods. Then we present emerging technologies in MMW imaging for inspecting food quality and safety, aiming to meet the modern food industry's demand. According to the most recent technological advancements, it is expected that high-performance antenna, ultrawide bandwidth signal generation, nano-scale semiconductor technologies, radio frequency identification with inductance-capacitance resonator, and machine learning could significantly enhance the capabilities of MMW imaging systems for food inspection.</p>","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":null,"pages":null},"PeriodicalIF":7.3,"publicationDate":"2024-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141476146","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Anthocyanins have been reported for the protective effects against type 2 diabetes and related obesity. This meta-analysis examined the benefits of anthocyanins on type 2 diabetes and obesity biomarkers in animals and humans. The study included 21 clinical trials and 27 pre-clinical studies. A systematic search was conducted using the following inclusion criteria: in vivo rodent studies; human randomized clinical trials, both aimed at assessing the fasting blood glucose (FBG), HbA1c, total cholesterol, triglycerides, high-density lipoprotein and low-density lipoprotein; and study duration of at least two weeks. Out of the 201 examined publications, 48 were shortlisted after implementation of the selection criteria. Results of clinical trials demonstrated that consumption of anthocyanin-rich food significantly reduced the FBG (p < 0.0001), HbA1c (p = 0.02), TC (p = 0.010), TG (p = 0.003), LDL (p = 0.05) and increases the HDL (p = 0.03) levels. Similarly, pre-clinical studies demonstrated the amelioration of the HbA1c (p = 0.02), FBG, TC, TG, and LDL (p < 0.00001), with non-significant changes in the HDL (p = 0.11). Sub-group analysis indicated dose-dependent effect. This compilation confirms that consuming anthocyanin-rich foods positively correlates with the reduction in the blood glucose and lipid levels in diabetic and obese subjects.
{"title":"Effect of dietary anthocyanins on biomarkers of type 2 diabetes and related obesity: A systematic review and meta-analysis.","authors":"Vandita Tiwari, Saloni Sharma, Apoorv Tiwari, Bhawna Sheoran, Satveer Kaur, Anjali Sharma, Mona Yadav, Archana Bhatnagar, Monika Garg","doi":"10.1080/10408398.2023.2186121","DOIUrl":"10.1080/10408398.2023.2186121","url":null,"abstract":"<p><p>Anthocyanins have been reported for the protective effects against type 2 diabetes and related obesity. This meta-analysis examined the benefits of anthocyanins on type 2 diabetes and obesity biomarkers in animals and humans. The study included 21 clinical trials and 27 pre-clinical studies. A systematic search was conducted using the following inclusion criteria: in vivo rodent studies; human randomized clinical trials, both aimed at assessing the fasting blood glucose (FBG), HbA1c, total cholesterol, triglycerides, high-density lipoprotein and low-density lipoprotein; and study duration of at least two weeks. Out of the 201 examined publications, 48 were shortlisted after implementation of the selection criteria. Results of clinical trials demonstrated that consumption of anthocyanin-rich food significantly reduced the FBG (<i>p</i> < 0.0001), HbA1c (<i>p</i> = 0.02), TC (<i>p</i> = 0.010), TG (<i>p</i> = 0.003), LDL (<i>p</i> = 0.05) and increases the HDL (<i>p</i> = 0.03) levels. Similarly, pre-clinical studies demonstrated the amelioration of the HbA1c (<i>p</i> = 0.02), FBG, TC, TG, and LDL (<i>p</i> < 0.00001), with non-significant changes in the HDL (<i>p</i> = 0.11). Sub-group analysis indicated dose-dependent effect. This compilation confirms that consuming anthocyanin-rich foods positively correlates with the reduction in the blood glucose and lipid levels in diabetic and obese subjects.</p>","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":null,"pages":null},"PeriodicalIF":7.3,"publicationDate":"2024-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"9086787","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Mounting evidence implicates the gut microbiota as a possible key susceptibility factor for atherosclerosis (AS). The employment of dietary phytochemicals that strive to target the gut microbiota has gained scientific support for treating AS. This study conducted a general overview of the links between the gut microbiota and AS, and summarized available evidence that dietary phytochemicals improve AS via manipulating gut microbiota. Then, the microbial metabolism of several dietary phytochemicals was summarized, along with a discussion on the metabolites formed and the biotransformation pathways involving key gut bacteria and enzymes. This study additionally focused on the anti-atherosclerotic potential of representative metabolites from dietary phytochemicals, and investigated their underlying molecular mechanisms. In summary, microbiota-dependent dietary phytochemical therapy is a promising strategy for AS management, and knowledge of "phytochemical-microbiota-biotransformation" may be a breakthrough in the search for novel anti-atherogenic agents.
{"title":"Gut microbiota: a superior operator for dietary phytochemicals to improve atherosclerosis.","authors":"Jian Ai, Xin Tang, Bingyong Mao, Qiuxiang Zhang, Jianxin Zhao, Wei Chen, Shumao Cui","doi":"10.1080/10408398.2024.2369169","DOIUrl":"https://doi.org/10.1080/10408398.2024.2369169","url":null,"abstract":"<p><p>Mounting evidence implicates the gut microbiota as a possible key susceptibility factor for atherosclerosis (AS). The employment of dietary phytochemicals that strive to target the gut microbiota has gained scientific support for treating AS. This study conducted a general overview of the links between the gut microbiota and AS, and summarized available evidence that dietary phytochemicals improve AS <i>via</i> manipulating gut microbiota. Then, the microbial metabolism of several dietary phytochemicals was summarized, along with a discussion on the metabolites formed and the biotransformation pathways involving key gut bacteria and enzymes. This study additionally focused on the anti-atherosclerotic potential of representative metabolites from dietary phytochemicals, and investigated their underlying molecular mechanisms. In summary, microbiota-dependent dietary phytochemical therapy is a promising strategy for AS management, and knowledge of \"phytochemical-microbiota-biotransformation\" may be a breakthrough in the search for novel anti-atherogenic agents.</p>","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":null,"pages":null},"PeriodicalIF":7.3,"publicationDate":"2024-06-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141466776","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-06-27DOI: 10.1080/10408398.2024.2369703
Weijie Zhou, Weiqiu Ding, Xingyuan Wu, Jianxia Sun, Weibin Bai
Anthocyanins (ACNs) are secondary metabolites found in plants. Due to their impressive biological activities, ACNs have gained significant popularity and extensive application within the food, pharmaceutical, and nutraceutical industries. A derivative of ACNs: pyranoanthocyanins (PACNs) possesses more stable properties and interesting biological activities. However, conventional methods for the production of ACNs, including chemical synthesis and plant extraction, involve organic solvents. Microbial synthesis of ACNs from renewable biomass, such as amino acids or flavonoids, is considered a sustainable and environmentally friendly method for large-scale production of ACNs. Recently, the construction of microbial cell factories (MCFs) for the efficient biosynthesis of ACNs and PACNs has attracted much attention. In this review, we summarize the cases of microbial synthesis of ACNs, and analyze the bottlenecks in reconstructing the metabolic pathways for synthesizing PACNs in microorganisms. Consequently, there is an urgent need to investigate the mechanisms behind the development of MCFs for PACNs synthesis. Such research also holds significant promise for advancing the production of food pigments. Meanwhile, we propose potential solutions to the bottleneck problem based on metabolic engineering and enzyme engineering. Finally, the development prospects of natural food and biotechnology are discussed.
{"title":"Microbial synthesis of anthocyanins and pyranoanthocyanins: current bottlenecks and potential solutions.","authors":"Weijie Zhou, Weiqiu Ding, Xingyuan Wu, Jianxia Sun, Weibin Bai","doi":"10.1080/10408398.2024.2369703","DOIUrl":"https://doi.org/10.1080/10408398.2024.2369703","url":null,"abstract":"<p><p>Anthocyanins (ACNs) are secondary metabolites found in plants. Due to their impressive biological activities, ACNs have gained significant popularity and extensive application within the food, pharmaceutical, and nutraceutical industries. A derivative of ACNs: pyranoanthocyanins (PACNs) possesses more stable properties and interesting biological activities. However, conventional methods for the production of ACNs, including chemical synthesis and plant extraction, involve organic solvents. Microbial synthesis of ACNs from renewable biomass, such as amino acids or flavonoids, is considered a sustainable and environmentally friendly method for large-scale production of ACNs. Recently, the construction of microbial cell factories (MCFs) for the efficient biosynthesis of ACNs and PACNs has attracted much attention. In this review, we summarize the cases of microbial synthesis of ACNs, and analyze the bottlenecks in reconstructing the metabolic pathways for synthesizing PACNs in microorganisms. Consequently, there is an urgent need to investigate the mechanisms behind the development of MCFs for PACNs synthesis. Such research also holds significant promise for advancing the production of food pigments. Meanwhile, we propose potential solutions to the bottleneck problem based on metabolic engineering and enzyme engineering. Finally, the development prospects of natural food and biotechnology are discussed.</p>","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":null,"pages":null},"PeriodicalIF":7.3,"publicationDate":"2024-06-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141455797","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
As compared with exogenous components, non-starch components (NSCS), such as proteins, lipids, non-starch polysaccharides (NSPs), and polyphenols, inherently present in cereals, are more effective at inhibiting starch digestibility. Existing research has mostly focused on complex systems but overlooked the analysis of the in-situ role of the NSCS. This study reviews the crucial mechanisms by which endogenous NSCS inhibit starch digestion, emphasizing the spatial distribution-function relationship. Starch granules are filled with pores/channels-associated proteins and lipids, embedding in the protein matrix, and maintained by endosperm cell walls. The potential starch digestion inhibition of endogenous NSCS is achieved by altering starch gelatinization, molecular structure, digestive enzyme activity, and accessibility. Starch gelatinization is constrained by endogenous NSCS, particularly cell wall NSPs and matrix proteins. The stability of the starch crystal structure is enhanced by the proteins and lipids distributed in the starch granule pores and channels. Endogenous polyphenols greatly inhibit digestive enzymes and participate in the cross-linking of NSPs in the cell wall space, which together constitute a physical barrier that hinders amylase diffusion. Additionally, the spatial entanglement of NSCS and starch under heat and non-heat processing conditions reduces starch accessibility. This review provides novel evidence for the health benefits of whole cereals.
{"title":"A review of endogenous non-starch components in cereal matrix: spatial distribution and mechanisms for inhibiting starch digestion.","authors":"Xiaoyu Chen, Ling Zhu, Hui Zhang, Gangcheng Wu, Lilin Cheng, Yayuan Zhang","doi":"10.1080/10408398.2024.2370487","DOIUrl":"https://doi.org/10.1080/10408398.2024.2370487","url":null,"abstract":"<p><p>As compared with exogenous components, non-starch components (NSCS), such as proteins, lipids, non-starch polysaccharides (NSPs), and polyphenols, inherently present in cereals, are more effective at inhibiting starch digestibility. Existing research has mostly focused on complex systems but overlooked the analysis of the in-situ role of the NSCS. This study reviews the crucial mechanisms by which endogenous NSCS inhibit starch digestion, emphasizing the spatial distribution-function relationship. Starch granules are filled with pores/channels-associated proteins and lipids, embedding in the protein matrix, and maintained by endosperm cell walls. The potential starch digestion inhibition of endogenous NSCS is achieved by altering starch gelatinization, molecular structure, digestive enzyme activity, and accessibility. Starch gelatinization is constrained by endogenous NSCS, particularly cell wall NSPs and matrix proteins. The stability of the starch crystal structure is enhanced by the proteins and lipids distributed in the starch granule pores and channels. Endogenous polyphenols greatly inhibit digestive enzymes and participate in the cross-linking of NSPs in the cell wall space, which together constitute a physical barrier that hinders amylase diffusion. Additionally, the spatial entanglement of NSCS and starch under heat and non-heat processing conditions reduces starch accessibility. This review provides novel evidence for the health benefits of whole cereals.</p>","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":null,"pages":null},"PeriodicalIF":7.3,"publicationDate":"2024-06-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141449923","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Limosillactobacillus reuteri (L. reuteri), a type of Lactobacillus spp., stands out as the most extensively researched probiotic. Its remarkable intestinal adhesion has led to widespread applications in both the food and medical sectors. Notably, recent research highlights the probiotic efficacy of L. reuteri sourced from breast milk, particularly in influencing social behavior and mitigating atopic dermatitis. In this review, our emphasis is on surveying recent literature regarding the promotion of host's health by L. reuteri. We aim to provide a concise summary of the latest regulatory effects and potential mechanisms attributed to L. reuteri in the realms of metabolism, brain- and immune-related functions. The mechanism through which L. reuteri promotes host health by modulating the intestinal microenvironment primarily involves promoting intestinal epithelial renewal, bolstering intestinal barrier function, regulating gut microbiota and its metabolites, and suppressing inflammation and immune responses. Additionally, this review delves into new technologies, identifies shortcomings, and addresses challenges in current L. reuteri research. Finally, the application prospects of L. reuteri are provided. Therefore, a better understanding of the role and mechanisms of L. reuteri will contribute significantly to the development of new probiotic functional foods and enable precise, targeted interventions for various diseases.
Limosillobacillus reuteri(L. reuteri)是乳酸杆菌属的一种,是研究最为广泛的益生菌。它的肠道粘附力非常强,因此被广泛应用于食品和医疗领域。值得注意的是,最近的研究强调了源自母乳的 L. reuteri 的益生菌功效,特别是在影响社会行为和减轻特应性皮炎方面。在这篇综述中,我们重点调查了最近有关通过L. reuteri促进宿主健康的文献。我们的目的是简明扼要地总结出路特氏菌在新陈代谢、大脑和免疫相关功能领域的最新调节作用和潜在机制。通过调节肠道微环境,L. reuteri 促进宿主健康的机制主要包括促进肠道上皮更新、增强肠道屏障功能、调节肠道微生物群及其代谢产物,以及抑制炎症和免疫反应。此外,本综述还深入探讨了新技术,指出了不足之处,并探讨了当前 L. reuteri 研究面临的挑战。最后,还介绍了 L. reuteri 的应用前景。因此,更好地了解 L. reuteri 的作用和机制将极大地促进新型益生菌功能食品的开发,并能对各种疾病进行精确、有针对性的干预。
{"title":"Current research progress, opportunities, and challenges of <i>Limosillactobacillus reuteri</i>-based probiotic dietary strategies.","authors":"Luanfeng Wang, Bo Ren, Shufeng Wu, Haizhao Song, Ling Xiong, Fang Wang, Xinchun Shen","doi":"10.1080/10408398.2024.2369946","DOIUrl":"https://doi.org/10.1080/10408398.2024.2369946","url":null,"abstract":"<p><p><i>Limosillactobacillus reuteri</i> (<i>L. reuteri</i>), a type of <i>Lactobacillus</i> spp., stands out as the most extensively researched probiotic. Its remarkable intestinal adhesion has led to widespread applications in both the food and medical sectors. Notably, recent research highlights the probiotic efficacy of <i>L. reuteri</i> sourced from breast milk, particularly in influencing social behavior and mitigating atopic dermatitis. In this review, our emphasis is on surveying recent literature regarding the promotion of host's health by <i>L. reuteri</i>. We aim to provide a concise summary of the latest regulatory effects and potential mechanisms attributed to <i>L. reuteri</i> in the realms of metabolism, brain- and immune-related functions. The mechanism through which <i>L. reuteri</i> promotes host health by modulating the intestinal microenvironment primarily involves promoting intestinal epithelial renewal, bolstering intestinal barrier function, regulating gut microbiota and its metabolites, and suppressing inflammation and immune responses. Additionally, this review delves into new technologies, identifies shortcomings, and addresses challenges in current <i>L. reuteri</i> research. Finally, the application prospects of <i>L. reuteri</i> are provided. Therefore, a better understanding of the role and mechanisms of <i>L. reuteri</i> will contribute significantly to the development of new probiotic functional foods and enable precise, targeted interventions for various diseases.</p>","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":null,"pages":null},"PeriodicalIF":7.3,"publicationDate":"2024-06-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141449936","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-06-26DOI: 10.1080/10408398.2024.2369694
Qiming Wu, Juntao Kan, Zhengying Cui, Yuchen Ma, Xin Liu, Ruifang Dong, Dejian Huang, Lin Chen, Jun Du, Caili Fu
The nutritional benefits of combining probiotics with plant proteins have sparked increasing research interest and drawn significant attention. The interactions between plant proteins and probiotics demonstrate substantial potential for enhancing the functionality of plant proteins. Fermented plant protein foods offer a unique blend of bioactive components and beneficial microorganisms that can enhance gut health and combat chronic diseases. Utilizing various probiotic strains and plant protein sources opens doors to develop innovative probiotic products with enhanced functionalities. Nonetheless, the mechanisms and synergistic effects of these interactions remain not fully understood. This review aims to delve into the roles of promoting health through the intricate interplay of plant proteins and probiotics. The regulatory mechanisms have been elucidated to showcase the synergistic effects, accompanied by a discussion on the challenges and future research prospects. It is essential to recognize that the interactions between plant proteins and probiotics encompass multiple mechanisms, highlighting the need for further research to address challenges in achieving a comprehensive understanding of these mechanisms and their associated health benefits.
{"title":"Understanding the nutritional benefits through plant proteins-probiotics interactions: mechanisms, challenges, and perspectives.","authors":"Qiming Wu, Juntao Kan, Zhengying Cui, Yuchen Ma, Xin Liu, Ruifang Dong, Dejian Huang, Lin Chen, Jun Du, Caili Fu","doi":"10.1080/10408398.2024.2369694","DOIUrl":"https://doi.org/10.1080/10408398.2024.2369694","url":null,"abstract":"<p><p>The nutritional benefits of combining probiotics with plant proteins have sparked increasing research interest and drawn significant attention. The interactions between plant proteins and probiotics demonstrate substantial potential for enhancing the functionality of plant proteins. Fermented plant protein foods offer a unique blend of bioactive components and beneficial microorganisms that can enhance gut health and combat chronic diseases. Utilizing various probiotic strains and plant protein sources opens doors to develop innovative probiotic products with enhanced functionalities. Nonetheless, the mechanisms and synergistic effects of these interactions remain not fully understood. This review aims to delve into the roles of promoting health through the intricate interplay of plant proteins and probiotics. The regulatory mechanisms have been elucidated to showcase the synergistic effects, accompanied by a discussion on the challenges and future research prospects. It is essential to recognize that the interactions between plant proteins and probiotics encompass multiple mechanisms, highlighting the need for further research to address challenges in achieving a comprehensive understanding of these mechanisms and their associated health benefits.</p>","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":null,"pages":null},"PeriodicalIF":7.3,"publicationDate":"2024-06-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141449937","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-06-22DOI: 10.1080/10408398.2024.2367571
Natalia Rodríguez Longarela, Maria Paredes Ramos, Jose Manuel López Vilariño
Bioactive peptides from vegetal sources have been shown to have functional properties as anti-inflammatory, antioxidant, antihypertensive or antidiabetic capacity. For this reason, they have been proposed as an interesting and promising alternative to improve human health. In recent years, the numerous advances in the bioinformatics field for in silico prediction have speeded up the discovery of bioactive peptides, also reducing the associated costs when using an integrated approach between the classical and bioinformatics discovery. This review aims to provide an overview of the evolution, limitations and latest advances in the field of bioinformatics and computational tools, and specifically make a critical and comprehensive insight into computational techniques used to study the mechanism of interaction that allows the explanation of plant bioactive peptide functionality. In particular, molecular docking is considered key to explain the different functionalities that have been previously identified. The assumptions to simplify such a high complex environment implies a degree of uncertainty that can only be guaranteed and validated by in vitro or in vivo studies, however, the combination of databases, software and bioinformatics applications with the classical approach has become a promising procedure for the study of bioactive peptides.
{"title":"Bioinformatics tools for the study of bioactive peptides from vegetal sources: evolution and future perspectives.","authors":"Natalia Rodríguez Longarela, Maria Paredes Ramos, Jose Manuel López Vilariño","doi":"10.1080/10408398.2024.2367571","DOIUrl":"https://doi.org/10.1080/10408398.2024.2367571","url":null,"abstract":"<p><p>Bioactive peptides from vegetal sources have been shown to have functional properties as anti-inflammatory, antioxidant, antihypertensive or antidiabetic capacity. For this reason, they have been proposed as an interesting and promising alternative to improve human health. In recent years, the numerous advances in the bioinformatics field for in silico prediction have speeded up the discovery of bioactive peptides, also reducing the associated costs when using an integrated approach between the classical and bioinformatics discovery. This review aims to provide an overview of the evolution, limitations and latest advances in the field of bioinformatics and computational tools, and specifically make a critical and comprehensive insight into computational techniques used to study the mechanism of interaction that allows the explanation of plant bioactive peptide functionality. In particular, molecular docking is considered key to explain the different functionalities that have been previously identified. The assumptions to simplify such a high complex environment implies a degree of uncertainty that can only be guaranteed and validated by <i>in vitro</i> or <i>in vivo</i> studies, however, the combination of databases, software and bioinformatics applications with the classical approach has become a promising procedure for the study of bioactive peptides.</p>","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":null,"pages":null},"PeriodicalIF":7.3,"publicationDate":"2024-06-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141440285","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-06-22DOI: 10.1080/10408398.2024.2365339
Rezvan Azizi, Anna Baggio, Edoardo Capuano, Nicoletta Pellegrini
The current consumption trends, combined with the expected demographic growth in the coming years, call for a protein transition, i.e., the partial substitution of animal protein-rich foods with foods rich in proteins produced in a more sustainable way. Here, we have discussed some of the most common and promising protein sources alternative to animal proteins, namely: legumes, insects, and microorganisms (including microalgae and fungi). The primary objective was to assess their nutritional quality through the collection of digestible indispensable amino acid score (DIAAS) values available in the scientific literature. Protein digestibility corrected amino acid score (PDCAAS) values have been used where DIAAS values were not available. The ecological impact of each protein source, its nutritional quality and the potential applications in traditional foods or novel food concepts like meat analogues are also discussed. The data collected show that DIAAS values for animal proteins are higher than all the other protein sources. Soybean proteins, mycoproteins and proteins of some insects present relatively high DIAAS (or PDCAAS) values and must be considered proteins of good quality. This review also highlights the lack of DIAAS values for many potentially promising protein sources and the variability induced by the way the proteins are processed.
{"title":"Protein transition: focus on protein quality in sustainable alternative sources.","authors":"Rezvan Azizi, Anna Baggio, Edoardo Capuano, Nicoletta Pellegrini","doi":"10.1080/10408398.2024.2365339","DOIUrl":"https://doi.org/10.1080/10408398.2024.2365339","url":null,"abstract":"<p><p>The current consumption trends, combined with the expected demographic growth in the coming years, call for a protein transition, i.e., the partial substitution of animal protein-rich foods with foods rich in proteins produced in a more sustainable way. Here, we have discussed some of the most common and promising protein sources alternative to animal proteins, namely: legumes, insects, and microorganisms (including microalgae and fungi). The primary objective was to assess their nutritional quality through the collection of digestible indispensable amino acid score (DIAAS) values available in the scientific literature. Protein digestibility corrected amino acid score (PDCAAS) values have been used where DIAAS values were not available. The ecological impact of each protein source, its nutritional quality and the potential applications in traditional foods or novel food concepts like meat analogues are also discussed. The data collected show that DIAAS values for animal proteins are higher than all the other protein sources. Soybean proteins, mycoproteins and proteins of some insects present relatively high DIAAS (or PDCAAS) values and must be considered proteins of good quality. This review also highlights the lack of DIAAS values for many potentially promising protein sources and the variability induced by the way the proteins are processed.</p>","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":null,"pages":null},"PeriodicalIF":7.3,"publicationDate":"2024-06-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141440288","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-06-22DOI: 10.1080/10408398.2024.2361838
Mengyue Li, David Julian McClements, Zipei Zhang, Ruojie Zhang, Zhengyu Jin, Long Chen
In the field of food, the interaction between various components in food is commonly used to regulate food quality. Starches, proteins, and lipids are ubiquitous in the food system and play a critical role in the food system. The interaction between proteins, starches, and lipids components in flour is the molecular basis for the formation of the classical texture of dough, and has a profound impact on the processing properties of dough and the quality of flour products. In this article, the composition of the key components of flour (starch, protein and lipid) and their functions in dough processing were reviewed, and the interaction mechanism of the three components in the dynamic processing of dough from mixing to rising to frying was emphatically discussed, and the effects of the components on the network structure of dough and then on the quality of fried flour products were introduced. The analysis of the relationship between dough component interaction, network structure and quality of fried flour products is helpful to reveal the common mechanism of quality change of fried flour products, and provide a reference for exploring the interaction of ingredients in starch food processing.
{"title":"Influence of key component interactions in flour on the quality of fried flour products.","authors":"Mengyue Li, David Julian McClements, Zipei Zhang, Ruojie Zhang, Zhengyu Jin, Long Chen","doi":"10.1080/10408398.2024.2361838","DOIUrl":"https://doi.org/10.1080/10408398.2024.2361838","url":null,"abstract":"<p><p>In the field of food, the interaction between various components in food is commonly used to regulate food quality. Starches, proteins, and lipids are ubiquitous in the food system and play a critical role in the food system. The interaction between proteins, starches, and lipids components in flour is the molecular basis for the formation of the classical texture of dough, and has a profound impact on the processing properties of dough and the quality of flour products. In this article, the composition of the key components of flour (starch, protein and lipid) and their functions in dough processing were reviewed, and the interaction mechanism of the three components in the dynamic processing of dough from mixing to rising to frying was emphatically discussed, and the effects of the components on the network structure of dough and then on the quality of fried flour products were introduced. The analysis of the relationship between dough component interaction, network structure and quality of fried flour products is helpful to reveal the common mechanism of quality change of fried flour products, and provide a reference for exploring the interaction of ingredients in starch food processing.</p>","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":null,"pages":null},"PeriodicalIF":7.3,"publicationDate":"2024-06-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141440287","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}