Critical reviews in food science and nutrition最新文献

Both the growing prevalence of chronic diseases and the consumer's health awareness have increased the intake of fish oil supplements since it is rich in omega-3. However, the proposed preventive or therapeutic effects of fish oil in different diseases are inconsistent, partially because processing affects on omega-3 stability and bioavailability. Thus, this review aims to describe the influence of fish oil processing on the omega-3 bioavailability in humans. This review illustrates how fish oil is obtained and processed, summarizes how omega-3 bioavailability is assessed, and describes how the molecular form and formulation may modulate their bioavailability. The bioavailability of omega-3 depends on the processing and formulation of fish oil, which influences the acceptability and stability of the final product. Currently, omega-3 is more bioavailable when ingested as free fatty acid, followed by triglyceride, and lastly as ethyl ester. Due to their high susceptibility to oxidation and preliminary findings, administering omega-3 in the form of triglyceride may be the most suitable to maximize bioavailability. Additionally, formulations that promote self-emulsification of fish oil show promise, though more human studies are needed to support these results. These results could optimize the bioavailability of omega-3 and the potential health-related applications of fish oil.

Hyperuricemia, characterized by an elevation in serum uric acid (UA) levels, stands as a significant metabolic ailment threatening human well-being. Presently, dietary adjustments have become a crucial strategy in managing serum UA levels among individuals grappling with hyperuricemia and gout. Given its unique ecosystem, the ocean hosts a plethora of organisms boasting distinct structures and active components. The marine bioactive substances, such as bioactive peptides, polysaccharides, lipids, and small molecules, have garnered attention in the research and development of modern functional foods and biomedicine due to their profound efficacy and distinctive compositions. Notably, the functional components of marine foods have been studied for their potential in preventing hyperuricemia. However, the precise molecular mechanism underlying their actions remain incompletely elucidated. This review article highlights the diversity of marine active compounds and the latest progress in understanding urate-lowering mechanism. Principal mechanisms primarily encompass the regulation of UA metabolism, maintenance of intestinal homeostasis, mitigation of inflammatory responses, and alleviation of oxidative stress. Furthermore, we scrutinized the constraints of prior studies and provided recommendations. In sum, this article furnished a valuable resource concerning the intervention of bioactive compounds sourced from marine foods in the context of hyperuricemia.

Background: The objective of this study was to conduct a comprehensive investigation into the effects of MRs on body weight, body mass index (BMI), fat mass, waist circumferences (WC), and leptin.

Methods: A systematic search was conducted in five databases using established keywords. The random-effects model analysis was used to provide pooled weighted mean difference and 95% confidence intervals (CI).

Results: Seventy studies were included in this article. The pooled findings showed that body weight (WMD: -3.35 kg, 95% CI: -4.28 to -2.42), BMI (WMD: -1.12 kg/m², 95% CI: -1.51 to -0.72, p < 0.001), fat mass (WMD: -2.77 kg, 95% CI: -3.59 to -1.6), WC (WMD: -2.82 cm, 95% CI: -3.51 to -2.12) were significantly reduced after total and partial MRs compared to control group. However, no significant effect was observed on leptin (WMD: -3.37 ng/mL, 95% CI: -8.23 to 1.49) compared to the control group. Moreover, subgroup analyses indicated that impact of Total MRs on anthropometric factors was greater in comparison to Partial MRs.

Conclusions: Consequently, it appears that MRs, along with other lifestyle factors, can lead to significant weight loss.

Lactose, commonly known as "milk sugar," offers various health benefits beyond its role as an energy source. As a precursor for essential molecules, lactose impacts calcium absorption, has low cariogenicity, affects satiety, enhances athletic performance, and potentially functions as a prebiotic for gut health. However, not all individuals can digest lactose, with a minority of the population exhibiting gastrointestinal symptoms after its consumption. The ability to digest lactose during adulthood is a genetically conferred trait known as lactase persistence, which is also likely affected by epigenetic alterations and other endogenous factors. In the present review, we highlight the multifaceted health effects of lactose, including its impact on calcium absorption, its low cariogenicity, its role in satiety control, its ability to enhance athletic performance, and its potential benefits as a prebiotic for gut health. Since these benefits are inherently dependent on lactose intake trends and the digestion capacity of populations, we also present the latest available information on the current trends in lactose consumption around the world. Overall, the gathered evidence suggests that moderate lactose consumption is recommended, as it can foster multiple lifelong health benefits.

Norovirus is the leading cause of viral foodborne illnesses worldwide, primarily due to its high infectivity, transmissibility, and environmental persistence. Oysters bioaccumulate norovirus particles through filter-feeding in sewage-contaminated waters and retain them for extended periods. Raw oysters are considered a significant high-risk food commody, as they can serve as vectors to transfer the pathogen to humans. Outbreaks associated with the consumption of cooked oysters indicate survival of virus particles in response to various cooking techniques. Undercooked oysters pose a substantial risk of norovirus infection, a risk that is suggested to be similar to raw oysters. Detecting human norovirus in food remains challenging due to the lack of a quantitative culture-based system that has hindered our understanding of norovirus response to heat. This article provides a critical review of the literature on mechanisms of heat inactivation and potential factors involved in the survival of norovirus in oysters during cooking. It also highlights challenges associated with norovirus detection, the necessity of risk-based research on norovirus in cooked oysters and understanding the impact of the virus-associated matrix on virus inactivation. Addressing these knowledge gaps is crucial for conducting a risk-based approach to determining cooking conditions sufficient to inactivate norovirus oysters to safe levels.

Buckwheat, a nutrient-rich pseudocereal, is known for its various biological properties, but its antinutritional factors, such as phytic acid and tannins, can hinder nutrient absorption. Fermentation improves buckwheat's nutritional profile by enhancing bioactive compounds, increasing digestibility, and reducing antinutritional factors. This review comprehensively examines the effects of fermentation and microbial strains on the nutritional composition and functional properties of buckwheat, highlighting their impact on health benefits and potential applications in diverse food products. Fermentation significantly boosts essential nutrients, including amino acids, vitamins, minerals, and bioactive compounds, while reducing antinutritional factors like phytic acid and protease inhibitors. It also enhances antioxidant, antidiabetic, hypolipidemic, anti-inflammatory, and gut microbiota-regulating properties. However, there are notable gaps in research, including limited understanding of fermentation process control, heavy metal transformation, and pathogenic microorganism effects during fermentation. Addressing these gaps is crucial for optimizing the functional properties and ensuring the safety of fermented buckwheat in the food industry. Overall, fermented buckwheat holds significant potential as a functional ingredient for gluten-free foods, nondairy beverages, and other health-promoting products that cater to specific dietary needs.

Microalgae are rich sources of astaxanthin well recognized for their potent bioactivities such as antioxidant, anti-cancer, and anti-inflammatory activities. Recent interests focused on the bioactivities of microalgae-derived astaxanthin on treating or preventing cancers mediated by their antioxidant and anti-inflammatory properties. This is due to the special structural configuration of microalgae-derived astaxanthin in terms of unsaturation (conjugated double bonds), stereochemical isomerism (3S,3'S optical isomer) and esterification (monoester), which display more potent bioactivities, compared with those from the other natural sources such as yeasts and higher plants, as well as synthetic astaxanthin. This review focuses on the recent advances on the bioactivities of microalgae-derived astaxanthin in association with cancers and immune diseases, with emphasis on their potential applications as natural antioxidants. Various well-developed biotechnological approaches for inducing astaxanthin production from microalgal culture, along with the proven and emerging industrial technologies to commercialize astaxanthin products in a large-scale manner, are also critically reviewed. These would facilitate the manufacture of bioactive microalgae-derived astaxanthin products to be applied in the food and pharmaceutical industries as salutary nutraceuticals.

Milk using the traditional production system has been associated with environmental problems such as gas emissions and climate change, drawing the attention of industry and researchers to the search for alternatives that may be more sustainable for milk production. Cellular agriculture is an emerging process proposed for food production without animal involvement. Although milk production through cellular agriculture is in the initial phase and presents many technical challenges, its production is promising and has attracted key players in the dairy sector. This review highlighted two types of lab-grown milk production: production using mammary cells and precision fermentation using specific microbial hosts. There are still few scientific articles that address milk production through cellular agriculture. Studies have focused on obtaining milk proteins that can be combined with other constituents, such as water, oils, and carbohydrates, to create products that simulate milk's nutritional and functional properties. Patent applications from dairy industries and startups describing methods for obtaining lab-grown milk include genetic manipulation, selection of microorganisms, culture medium for growth of microorganisms or mammary cells, growth factors, and engineering of bioreactors used in milk production and/or constituents. Challenges related to optimal nutritional profile, costs and regulatory issues must be addressed in the coming years. Therefore, this review article provides relevant information and discussion about lab-grown milk, which, despite being promising, is still in the early stages.

The rapid evolution of analytical techniques has revolutionized spice quality assessment, offering unprecedented opportunities for ensuring the safety, authenticity, and desirable characteristics of these valuable commodities. This review explores the innovative integration of advanced chromatographic, spectroscopic, sensory and molecular methods, combined with chemometrics and machine learning, to provide a comprehensive and standardized approach to spice analysis. The development of portable, rapid screening devices and the application of cutting-edge technologies, such as hyperspectral imaging, molecular and electronic sensory technologies, and their combined applications with other technologies are discussed in the review. Furthermore, the review emphasizes the importance of global collaboration and the shift toward non-targeted approaches to detect novel adulterants and contaminants. By adopting these innovative strategies, the modern food industry can effectively address the challenges of spice quality control, safeguarding consumer health and maintaining the integrity of these essential ingredients in the global culinary landscape.

Food-grade titanium dioxide (TiO₂), also known as food additive E171, is widely used for its opacifying and coloring properties in food, feed, and pharmaceuticals. Despite its ban in food within the European Union (EU), TiO₂ remains prevalent globally amidst safety debates. This study conducted a systematic search and meta-analysis to assess oral TiO₂ intake across different age groups in the EU, North America, and East Asia. Analyzing ten studies, we found that mean oral TiO₂ intake ranged from 0.045 to 10.5 mg/kg body weight (bw)/day, with the lowest exposures in East Asia and a lifelong weighted average TiO₂ exposure of 1.43 mg/kg_bw/day. Higher TiO₂ exposures were observed in children compared to adults, with Standardized Mean Differences (SMD) of 1.05 (general comparison) and 2.15 (ages 3-9 vs. 18-64 years). This discrepancy diminishes with age as adolescents (10-17 years) exposures approach adult levels (SMD = 0.49). The heightened TiO₂ exposure in children may be due to lower body weight and higher consumption of TiO₂-containing products. Regional disparities in exposure levels reflect dietary habits and legislative standards. Given concerns over TiO₂'s potential health impacts and regulatory differences, this study provides a comprehensive review to assist in refined health risk assessments.