Pub Date : 2024-01-07DOI: 10.17113/ftb.62.01.24.8196
Dien Quang Long, Thi Mien Trieu, T. Tran, N. Ton, V. Le
Research background. Watermelon rind, a by-product of watermelon juice processing, contains high amounts of dietary fiber and phenolics with antioxidant capacity. The use of agro-industrial by-products would improve the economic benefits as well as reduce the environmental emissions. The goal of this research was to examine the impacts of particle size of watermelon rind powder on the quality of high-fiber pasta. Experiment approach. Three samples of watermelon rind powder passed through three sieves with aperture sizes of 400, 210, and 149 μm were determined for their nutritional, physical and physicochemical quality. Wheat durum semolina and watermelon rind powder (90:10 by mass) were then mixed and used to make pasta. Nutritional, textural, and cooking quality, sensory acceptability, in vitro glycemic index, and antioxidant bioaccessibility of high-fiber pasta added with watermelon rind powder with different particle size means were evaluated and compared. Results and conclusions. When the sieve aperture size was reduced from 400 to 149 µm, the soluble dietary fiber and total phenolic contents of watermelon rind powder were enhanced by 35 and 15%, respectively while its insoluble dietary fiber content was decreased by 21%. Decrease in sieve aperture size from 410 to 149 µm for watermelon rind powder reduced phenolic bioaccessibility of the fortified pasta from 63 to 57% but enhanced its predicted glycemic index from 50 to 69; such decrease also lowered the pasta hardness by 13% but improved its elongation rate and tensile strength by 13 and 40%, respectively. The finer the watermelon rind powder particles, the longer the optimal cooking time, the greater the water absorption index, and the less the cooking loss of the supplemented pasta. Consumers did not notice any significant difference in the overall acceptability among all pasta samples. Novelty and scientific contribution. Particle size of watermelon rind powder had great impacts on nutritional, textural and cooking quality of the fortified pasta. Particularly, the predicted glycemic index and antioxidant bioaccessibility of high-fiber pasta were significantly affected by the particle size of dietary fiber material used in the recipe.
{"title":"Quality of High-Fiber Pasta Supplemented with Watermelon Rind Powder with Different Particle Sizes","authors":"Dien Quang Long, Thi Mien Trieu, T. Tran, N. Ton, V. Le","doi":"10.17113/ftb.62.01.24.8196","DOIUrl":"https://doi.org/10.17113/ftb.62.01.24.8196","url":null,"abstract":"Research background. Watermelon rind, a by-product of watermelon juice processing, contains high amounts of dietary fiber and phenolics with antioxidant capacity. The use of agro-industrial by-products would improve the economic benefits as well as reduce the environmental emissions. The goal of this research was to examine the impacts of particle size of watermelon rind powder on the quality of high-fiber pasta.\u0000Experiment approach. Three samples of watermelon rind powder passed through three sieves with aperture sizes of 400, 210, and 149 μm were determined for their nutritional, physical and physicochemical quality. Wheat durum semolina and watermelon rind powder (90:10 by mass) were then mixed and used to make pasta. Nutritional, textural, and cooking quality, sensory acceptability, in vitro glycemic index, and antioxidant bioaccessibility of high-fiber pasta added with watermelon rind powder with different particle size means were evaluated and compared.\u0000Results and conclusions. When the sieve aperture size was reduced from 400 to 149 µm, the soluble dietary fiber and total phenolic contents of watermelon rind powder were enhanced by 35 and 15%, respectively while its insoluble dietary fiber content was decreased by 21%. Decrease in sieve aperture size from 410 to 149 µm for watermelon rind powder reduced phenolic bioaccessibility of the fortified pasta from 63 to 57% but enhanced its predicted glycemic index from 50 to 69; such decrease also lowered the pasta hardness by 13% but improved its elongation rate and tensile strength by 13 and 40%, respectively. The finer the watermelon rind powder particles, the longer the optimal cooking time, the greater the water absorption index, and the less the cooking loss of the supplemented pasta. Consumers did not notice any significant difference in the overall acceptability among all pasta samples.\u0000Novelty and scientific contribution. Particle size of watermelon rind powder had great impacts on nutritional, textural and cooking quality of the fortified pasta. Particularly, the predicted glycemic index and antioxidant bioaccessibility of high-fiber pasta were significantly affected by the particle size of dietary fiber material used in the recipe.","PeriodicalId":12400,"journal":{"name":"Food Technology and Biotechnology","volume":"65 25","pages":""},"PeriodicalIF":2.4,"publicationDate":"2024-01-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139449090","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"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 : 2024-01-07DOI: 10.17113/ftb.62.01.24.8175
T. Bilušić, Ivana Šola, Vedrana Čikeš Čulić
Research background. The current changes in the global economy, characterised by the climate crisis and the economic and health impact of the COVID-19 pandemic, have led to a significant demand for medicinal herbs. This trend is expected to increase significantly by 2050. In this study, we investigated the biopotential of aqueous infusions of four medicinal plants: Calendula officinalis, Chelidonium majus, Teucrium chamaedrys, and Alchemilla vulgaris. Experimental approach. The flavonoid analysis of the aqueous infusions of selected plants was carried out using the RP-HPLC technique. The antiproliferative activity of the prepared aqueous plant infusions was analysed against three human cancer cell lines (MDA-MD-231, T24, and A549), while the antioxidant potential was measured using three antioxidant methods (DPPH, FRAP, and Rancimat assay). Results and conclusions. T. chamaedrys had highest total phenolics (2061.20±42.36 mg GAE/L), free radical scavenging activity (IC50 = 1.9 mg/mL) and ferrous reducing antioxidant power (9797.82±26.96 mg FeCl2/L). At a concentration of 1 mg/mL, the antiproliferation of T24 by C. majus was as high as 96 %, and of MDA-MD-231 cells by A. vulgaris 75 % after 72 h. After principal component analysis, T. chamaedrys and C. majus were grouped together. Quercetin-glucoside and antioxidant capacity (DPPH) contributed the most to separate these infusions from the other two. Novelty and scientific contribution. This study represents a comparative analysis of the biopotential of four medicinal plants. A new RP-HPLC method was developed to separate the flavonoids in the herbal infusions. This is the first report on kaempferol-3-O-rutinoside in C. officinalis, and isorhamnetin-3-O-rutinoside in A. vulgaris aqueous infusion. For the first time, C. majus was shown to contribute to the oxidative stability of edible oil. Furthermore, this is the first comparative study on the antiproliferative activity of selected medicinal plants against the cell lines MDA-MD-231, T24 and A549.
{"title":"Flavonoid Identification, Antioxidant and Antiproliferative Activity of Aqueous Infusions of Calendula officinalis L., Chelidonium majus L., Teucrium chamaedrys L. and Alchemilla vulgaris L.","authors":"T. Bilušić, Ivana Šola, Vedrana Čikeš Čulić","doi":"10.17113/ftb.62.01.24.8175","DOIUrl":"https://doi.org/10.17113/ftb.62.01.24.8175","url":null,"abstract":"Research background. The current changes in the global economy, characterised by the climate crisis and the economic and health impact of the COVID-19 pandemic, have led to a significant demand for medicinal herbs. This trend is expected to increase significantly by 2050. In this study, we investigated the biopotential of aqueous infusions of four medicinal plants: Calendula officinalis, Chelidonium majus, Teucrium chamaedrys, and Alchemilla vulgaris. \u0000Experimental approach. The flavonoid analysis of the aqueous infusions of selected plants was carried out using the RP-HPLC technique. The antiproliferative activity of the prepared aqueous plant infusions was analysed against three human cancer cell lines (MDA-MD-231, T24, and A549), while the antioxidant potential was measured using three antioxidant methods (DPPH, FRAP, and Rancimat assay). \u0000Results and conclusions. T. chamaedrys had highest total phenolics (2061.20±42.36 mg GAE/L), free radical scavenging activity (IC50 = 1.9 mg/mL) and ferrous reducing antioxidant power (9797.82±26.96 mg FeCl2/L). At a concentration of 1 mg/mL, the antiproliferation of T24 by C. majus was as high as 96 %, and of MDA-MD-231 cells by A. vulgaris 75 % after 72 h. After principal component analysis, T. chamaedrys and C. majus were grouped together. Quercetin-glucoside and antioxidant capacity (DPPH) contributed the most to separate these infusions from the other two. \u0000Novelty and scientific contribution. This study represents a comparative analysis of the biopotential of four medicinal plants. A new RP-HPLC method was developed to separate the flavonoids in the herbal infusions. This is the first report on kaempferol-3-O-rutinoside in C. officinalis, and isorhamnetin-3-O-rutinoside in A. vulgaris aqueous infusion. For the first time, C. majus was shown to contribute to the oxidative stability of edible oil. Furthermore, this is the first comparative study on the antiproliferative activity of selected medicinal plants against the cell lines MDA-MD-231, T24 and A549.","PeriodicalId":12400,"journal":{"name":"Food Technology and Biotechnology","volume":"16 10","pages":""},"PeriodicalIF":2.4,"publicationDate":"2024-01-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139448566","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"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 : 2024-01-07DOI: 10.17113/ftb.62.01.24.8301
Ž. Kurtanjek
Research background. The motivation of this study is to emphasize the importance of artificial intelligence (AI) and causality modelling of food quality and analysis with “big data”. AI with structural causal modelling (SCM), based on Bayes networks and deep learning, enables the integration of theoretical field knowledge in food technology with process production, physical-chemical analytics, and consumer organoleptic assessments. Food products have complex nature and data are highly dimensional, with intricate interrelations (correlations) and are difficult to relate to consumer sensory perception of food quality. Standard regression modelling techniques such as multiple ordinary least squares (OLS) and partial least squares (PLS) are effectively applied for the prediction by linear interpolations of observed data under cross-sectional stationary conditions. Upgrading linear regression models by machine learning (ML) accounts for nonlinear relations and reveals functional patterns, but is prone to confounding and fails predictions under unobserved nonstationary conditions. Confounding of data variables is the main obstacle to applications of the regression models in food innovations under previously untrained conditions. Hence, this manuscript focuses on applying causal graphical models with Bayes networks to infer causal relationships and intervention effects between process variables and consumer sensory assessment of food quality. Experimental approach. This study is based on the literature available data on the process of wheat bread baking quality, consumer sensory quality assessments of fermented milk products, and professional wine tasting data. The data for wheat baking quality are regularized by the least absolute shrinkage and selection operator (LASSO elastic net). Applied is Bayes statistics for evaluation of the model joint probability function for inferring the network structure and parameters. The obtained SCM models are presented as directed acyclic graphs (DAG). D-separation criteria is applied to block confounding effects in estimating direct and total causal effects of process variables and consumer perception on food quality. Probability distributions of causal effects of the intervention of individual process variables on quality are presented as partial dependency plots determined by Bayes neural networks. In the case of wine quality causality, the total causal effects determined by SCM models are positively validated by the double machine learning (DML) algorithm. Results and conclusions. Analysed is the data set of 45 continuous variables corresponding to different chemical, physical and biochemical variables of wheat properties from seven Croatian cultivars during two years of controlled cultivation. LASSO regularization of the data set yielded the ten key predictors, accounting for 98 % variance of the baking quality data. Based on the key variables derived is the quality predictive random forest model with 75 % cross
{"title":"Causal Artificial Intelligence Models of Food Quality Data","authors":"Ž. Kurtanjek","doi":"10.17113/ftb.62.01.24.8301","DOIUrl":"https://doi.org/10.17113/ftb.62.01.24.8301","url":null,"abstract":"Research background. The motivation of this study is to emphasize the importance of artificial intelligence (AI) and causality modelling of food quality and analysis with “big data”. AI with structural causal modelling (SCM), based on Bayes networks and deep learning, enables the integration of theoretical field knowledge in food technology with process production, physical-chemical analytics, and consumer organoleptic assessments. Food products have complex nature and data are highly dimensional, with intricate interrelations (correlations) and are difficult to relate to consumer sensory perception of food quality. Standard regression modelling techniques such as multiple ordinary least squares (OLS) and partial least squares (PLS) are effectively applied for the prediction by linear interpolations of observed data under cross-sectional stationary conditions. Upgrading linear regression models by machine learning (ML) accounts for nonlinear relations and reveals functional patterns, but is prone to confounding and fails predictions under unobserved nonstationary conditions. Confounding of data variables is the main obstacle to applications of the regression models in food innovations under previously untrained conditions. Hence, this manuscript focuses on applying causal graphical models with Bayes networks to infer causal relationships and intervention effects between process variables and consumer sensory assessment of food quality. \u0000Experimental approach. This study is based on the literature available data on the process of wheat bread baking quality, consumer sensory quality assessments of fermented milk products, and professional wine tasting data. The data for wheat baking quality are regularized by the least absolute shrinkage and selection operator (LASSO elastic net). Applied is Bayes statistics for evaluation of the model joint probability function for inferring the network structure and parameters. The obtained SCM models are presented as directed acyclic graphs (DAG). D-separation criteria is applied to block confounding effects in estimating direct and total causal effects of process variables and consumer perception on food quality. Probability distributions of causal effects of the intervention of individual process variables on quality are presented as partial dependency plots determined by Bayes neural networks. In the case of wine quality causality, the total causal effects determined by SCM models are positively validated by the double machine learning (DML) algorithm.\u0000Results and conclusions. Analysed is the data set of 45 continuous variables corresponding to different chemical, physical and biochemical variables of wheat properties from seven Croatian cultivars during two years of controlled cultivation. LASSO regularization of the data set yielded the ten key predictors, accounting for 98 % variance of the baking quality data. Based on the key variables derived is the quality predictive random forest model with 75 % cross","PeriodicalId":12400,"journal":{"name":"Food Technology and Biotechnology","volume":"17 12","pages":""},"PeriodicalIF":2.4,"publicationDate":"2024-01-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139448553","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"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 : 2024-01-07DOI: 10.17113/ftb.62.01.24.8206
Sachin S. Bhuva, N. Dhamsaniya, Gopal V. Marviya
Research background. Peanut oil (Arachis hypogaea L.) is a rich source of unsaturated fatty acids. Consumption of peanut oil has been reported to have biological effects on human health. Unsaturated, especially poly-unsaturated fatty acids (PUFA), found in peanut oil are highly susceptible to oxidation, resulting in the formation of noxious compounds during processing and storage. The aim was to prevent peanut oil PUFA from oxidation by encapsulation in a protein-polysaccharide complex using the microwave drying process. Experimental approach. The combination effect of corn starch (CS) and whey protein isolate (WPI) was evaluated for ultrasound assisted microwave encapsulation of peanut oil to prevent oxidative degradation. The effect of independent parameters, viz. CS:WPI ratio (1:1 to 5:1), lecithin (0–5 %), ultrasonication (0–10 min) and microwave power (150–750 W) on encapsulation of peanut oil was evaluated using response surface methodology (RSM). The process responses viz., viscosity and stability of emulsion, encapsulation efficiency, peroxides value, antioxidant activity, free fatty acids (FFA), moisture, angle of repose and flowability (Hausner ratio, HR and Carr’s Index, CI) were recorded and analysed to optimize the independent variables. Results and conclusions. The viscosity of all the emulsions prepared for encapsulation by ultrasonication ranged 6.90 to 14.40 cP having more than 90 % stability over 7 days. The observed encapsulation efficiency was 21.82–74.25 % for encapsulated peanut oil. Encapsulation efficiency was significantly affected by CS:WPI ratio and ultrasonication. The peroxide value, antioxidant activity and FFA ranged between 1.789–3.723 mg/kg oil, 19.81–72.62 % and 0.042–0.127 %, respectively. Physical properties such as moisture content, angle of repose, HR and CI was observed 1.94–8.70 % (w.b.), 46.5–58.3⁰, 1.117–1.246 and 10.48–22.14 %, respectively. The physical properties were significantly affected by surface characteristics of the encapsulates. The higher efficiency (74.25 %) of the peanut oil encapsulation could be achieved at optimized condition of 1.25 CS:WPI ratio, 0.25 % lecithin, 9.99 min ultrasonication and 355.41 W microwave power. Novelty and scientific contribution. The findings contribute to the fields of food science and technology by offering a practical approach to preserving the nutritional quality of peanut oil and enhancing its stability by encapsulation, thereby promoting its potential health benefits for consumers and applications in various industries such as dairy and bakery.
{"title":"Optimization of Ultrasound-Assisted Microwave Encapsulation of Peanut Oil in Protein-Polysaccharide Complex","authors":"Sachin S. Bhuva, N. Dhamsaniya, Gopal V. Marviya","doi":"10.17113/ftb.62.01.24.8206","DOIUrl":"https://doi.org/10.17113/ftb.62.01.24.8206","url":null,"abstract":"Research background. Peanut oil (Arachis hypogaea L.) is a rich source of unsaturated fatty acids. Consumption of peanut oil has been reported to have biological effects on human health. Unsaturated, especially poly-unsaturated fatty acids (PUFA), found in peanut oil are highly susceptible to oxidation, resulting in the formation of noxious compounds during processing and storage. The aim was to prevent peanut oil PUFA from oxidation by encapsulation in a protein-polysaccharide complex using the microwave drying process.\u0000Experimental approach. The combination effect of corn starch (CS) and whey protein isolate (WPI) was evaluated for ultrasound assisted microwave encapsulation of peanut oil to prevent oxidative degradation. The effect of independent parameters, viz. CS:WPI ratio (1:1 to 5:1), lecithin (0–5 %), ultrasonication (0–10 min) and microwave power (150–750 W) on encapsulation of peanut oil was evaluated using response surface methodology (RSM). The process responses viz., viscosity and stability of emulsion, encapsulation efficiency, peroxides value, antioxidant activity, free fatty acids (FFA), moisture, angle of repose and flowability (Hausner ratio, HR and Carr’s Index, CI) were recorded and analysed to optimize the independent variables.\u0000Results and conclusions. The viscosity of all the emulsions prepared for encapsulation by ultrasonication ranged 6.90 to 14.40 cP having more than 90 % stability over 7 days. The observed encapsulation efficiency was 21.82–74.25 % for encapsulated peanut oil. Encapsulation efficiency was significantly affected by CS:WPI ratio and ultrasonication. The peroxide value, antioxidant activity and FFA ranged between 1.789–3.723 mg/kg oil, 19.81–72.62 % and 0.042–0.127 %, respectively. Physical properties such as moisture content, angle of repose, HR and CI was observed 1.94–8.70 % (w.b.), 46.5–58.3⁰, 1.117–1.246 and 10.48–22.14 %, respectively. The physical properties were significantly affected by surface characteristics of the encapsulates. The higher efficiency (74.25 %) of the peanut oil encapsulation could be achieved at optimized condition of 1.25 CS:WPI ratio, 0.25 % lecithin, 9.99 min ultrasonication and 355.41 W microwave power.\u0000Novelty and scientific contribution. The findings contribute to the fields of food science and technology by offering a practical approach to preserving the nutritional quality of peanut oil and enhancing its stability by encapsulation, thereby promoting its potential health benefits for consumers and applications in various industries such as dairy and bakery.","PeriodicalId":12400,"journal":{"name":"Food Technology and Biotechnology","volume":"10 11","pages":""},"PeriodicalIF":2.4,"publicationDate":"2024-01-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139448783","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"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 : 2024-01-07DOI: 10.17113/ftb.62.01.24.8208
Paulyne Tolentino Anselmo, Beatriz Cardoso Sabino, Carla Prado Rosolém, Márcia Simoni de Melo Rodrigues, J. R. Silva, K. B. Guergoletto, T. C. Pimentel, Carina Moro Benis, W. Spinosa, Giselle Aparecida Nobre Costa
Research background. Açaí berry is rich in antioxidant compounds, therefore, it is closely associated with beneficial effects on health. In this research we aimed to evaluate the potential of using L. rhamnosus HN001 as probiotic culture on açai flan. Experimental approach. The flan was evaluated for chemical composition, physicochemical and microbiological characteristics, and sensory acceptance during refrigerated storage (5 ºC/42 days). Furthermore, the consumer perception of the product was evaluated using word association presenting to the consumers a photo of the product added or not with the ingredients used and information about the product. Results and conclusions. The flan presented suitable chemical composition, mainly carbohydrates and proteins, probiotic viability reached 8 log CFU/g in the product and 4 log CFU/g after gastrointestinal simulation, typical açai coloration, significant antioxidant activity, and high sensory acceptance. The information about the ingredients and characteristics of the products increased the healthiness and positive feelings of the consumers about the product. Novelty and scientific contribution. Açaí flan has proven to be a suitable carrier for L. rhamnosus HN001 as a probiotic culture, further enhancing the characteristic beneficial properties of the fruit. Therefore, combining this information with marketing strategies that inform consumers about the benefits of the product can further improve its acceptance. As far as we know, this is the first study involving açaí flan with added probiotic culture.
{"title":"Açai Flan, A Functional Food with Lacticaseibacillus rhamnosus HN001 Probiotic: Physicochemical Characteristics, Probiotic Survival, Sensory Acceptance and Consumer Perception","authors":"Paulyne Tolentino Anselmo, Beatriz Cardoso Sabino, Carla Prado Rosolém, Márcia Simoni de Melo Rodrigues, J. R. Silva, K. B. Guergoletto, T. C. Pimentel, Carina Moro Benis, W. Spinosa, Giselle Aparecida Nobre Costa","doi":"10.17113/ftb.62.01.24.8208","DOIUrl":"https://doi.org/10.17113/ftb.62.01.24.8208","url":null,"abstract":"Research background. Açaí berry is rich in antioxidant compounds, therefore, it is closely associated with beneficial effects on health. In this research we aimed to evaluate the potential of using L. rhamnosus HN001 as probiotic culture on açai flan.\u0000Experimental approach. The flan was evaluated for chemical composition, physicochemical and microbiological characteristics, and sensory acceptance during refrigerated storage (5 ºC/42 days). Furthermore, the consumer perception of the product was evaluated using word association presenting to the consumers a photo of the product added or not with the ingredients used and information about the product. \u0000Results and conclusions. The flan presented suitable chemical composition, mainly carbohydrates and proteins, probiotic viability reached 8 log CFU/g in the product and 4 log CFU/g after gastrointestinal simulation, typical açai coloration, significant antioxidant activity, and high sensory acceptance. The information about the ingredients and characteristics of the products increased the healthiness and positive feelings of the consumers about the product.\u0000Novelty and scientific contribution. Açaí flan has proven to be a suitable carrier for L. rhamnosus HN001 as a probiotic culture, further enhancing the characteristic beneficial properties of the fruit. Therefore, combining this information with marketing strategies that inform consumers about the benefits of the product can further improve its acceptance. As far as we know, this is the first study involving açaí flan with added probiotic culture.","PeriodicalId":12400,"journal":{"name":"Food Technology and Biotechnology","volume":"20 4","pages":""},"PeriodicalIF":2.4,"publicationDate":"2024-01-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139448492","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"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 : 2024-01-02DOI: 10.17113/ftb.62.01.24.8120
Natchanok Talapphet, Moon-Moo Kim
Research background. Aging is a biochemical, metabolic, and genetic physiological phenomenon. The suppression of melanin biosynthesis, evident in the graying of hair, is a hallmark of aging resulting from translation failure, reduced enzyme activity, and cellular senescence. Putrescine, the smallest member of the polyamine family and an organic chemical, is present in living mammalian cells, playing a crucial role in regulating skin melanogenesis. Therefore, the purpose of this study is to explore the effect of putrescine on the signaling pathways of melanogenesis in melanoma cells. Experimental approach. Putrescine was studied on the melanin production capacity was examined through a tyrosinase activity assay. To assess the cell viability of B16F1 cells exposed to putrescine, an MTT assay was performed. The impact of putrescine on melanin synthesis in the presence of H2O2 was evaluated using various in vitro assays in B16F1 cells. The effect of putrescine on melanin production in B16F1 cells was achieved through a dedicated melanin production assay. Gene expression analysis was conducted using RT-PCR. Furthermore, the impact of putrescine on the expression of proteins related to melanin production in H2O2-treated cells was examined through immunofluorescence and western blot analysis. Results and conclusions. Putrescine increased tyrosinase activity and demonstrated non-cytotoxicity in B16F1 cells. Furthermore, putrescine effectively scavenged H2O2, as evidenced by the reduction in intracellular H2O2 levels in DCFH-DA analysis, and promoted melanin production in living cells. The stimulation of melanogenesis by putrescine was attributed to the elevated expression of Mitf, Tyr, Trp-1, and Trp-2 genes. Immunofluorescence investigations revealed that putrescine enhanced the expression of proteins associated with melanogenesis and upregulated TYR, TRP-1, and TRP-2 via the MITF transcription factor and increased the expression of MSRA and MSRB in H2O2-treated cells, thereby effectively promoting melanogenesis. These findings suggest that putrescine may be utilized to stimulate melanin synthesis. Novelty and scientific contribution. Putrescine could be solely used as a cosmetic agent to prevent premature graying of hair.
{"title":"Putrescine Upregulates Melanogenesis Through Modulation of MITF Transcription Factor in B16F1 Mouse Melanoma Cells","authors":"Natchanok Talapphet, Moon-Moo Kim","doi":"10.17113/ftb.62.01.24.8120","DOIUrl":"https://doi.org/10.17113/ftb.62.01.24.8120","url":null,"abstract":"Research background. Aging is a biochemical, metabolic, and genetic physiological phenomenon. The suppression of melanin biosynthesis, evident in the graying of hair, is a hallmark of aging resulting from translation failure, reduced enzyme activity, and cellular senescence. Putrescine, the smallest member of the polyamine family and an organic chemical, is present in living mammalian cells, playing a crucial role in regulating skin melanogenesis. Therefore, the purpose of this study is to explore the effect of putrescine on the signaling pathways of melanogenesis in melanoma cells.\u0000Experimental approach. Putrescine was studied on the melanin production capacity was examined through a tyrosinase activity assay. To assess the cell viability of B16F1 cells exposed to putrescine, an MTT assay was performed. The impact of putrescine on melanin synthesis in the presence of H2O2 was evaluated using various in vitro assays in B16F1 cells. The effect of putrescine on melanin production in B16F1 cells was achieved through a dedicated melanin production assay. Gene expression analysis was conducted using RT-PCR. Furthermore, the impact of putrescine on the expression of proteins related to melanin production in H2O2-treated cells was examined through immunofluorescence and western blot analysis. \u0000Results and conclusions. Putrescine increased tyrosinase activity and demonstrated non-cytotoxicity in B16F1 cells. Furthermore, putrescine effectively scavenged H2O2, as evidenced by the reduction in intracellular H2O2 levels in DCFH-DA analysis, and promoted melanin production in living cells. The stimulation of melanogenesis by putrescine was attributed to the elevated expression of Mitf, Tyr, Trp-1, and Trp-2 genes. Immunofluorescence investigations revealed that putrescine enhanced the expression of proteins associated with melanogenesis and upregulated TYR, TRP-1, and TRP-2 via the MITF transcription factor and increased the expression of MSRA and MSRB in H2O2-treated cells, thereby effectively promoting melanogenesis. These findings suggest that putrescine may be utilized to stimulate melanin synthesis.\u0000Novelty and scientific contribution. Putrescine could be solely used as a cosmetic agent to prevent premature graying of hair.","PeriodicalId":12400,"journal":{"name":"Food Technology and Biotechnology","volume":"137 40","pages":""},"PeriodicalIF":2.4,"publicationDate":"2024-01-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139453178","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"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 : 2024-01-02DOI: 10.17113/ftb.62.01.24.8163
Enrique Barbosa-Martín, E. Sauri-Duch, L. Chel-Guerrero, L. Cuevas-Glory, V. Moo-Huchin, D. Betancur-Ancona
Research background. Enzymatically resistant maltodextrins (ERM) are a resistant starch (RS) type 4, synthesized from native starch. They are obtained through sequential application of two processes: pyrodextrinization (PDX), which produces pyrodextrins, and complementary hydrolysis (CH), which generates ERM. These processes produce atypical bonds and confer characteristics similar to dietary fiber to pyrodextrins and ERM, such as resistance to digestion. The objective of this work was to obtain and evaluate some physicochemical characteristics of pyrodextrins and ERM produced from native starch isolated from makal (Xanthosoma yucatanense) tubers. Experimental approach. PDX and CH were performed by applying factorial designs. For PDX, factors and their levels were starch concentration/2.2 M HCl ratio (80/1 and 160/1 m/V), temperature (90 and 110 °C), and reaction time (1 and 3 h); while for CH were α-amylase-pyrodextrin concentration (0.5 and 1 µL/mL) and reaction time (10 and 30 min). The physicochemical profile included determination of RS content, estimation of color change (ΔE), microscopy, and determination of dextrose equivalents (DE). Results and conclusions. The best factorial treatment for PDX was at the 160:1 m/V, 90 °C and 3 h levels since it presented the highest RS content (84.73 %) and a lowest ΔE (3.742). Due to its low DE (13.89 %), increased RS (90.73 %), and low ΔE (4.24), ERM resulting from CH with the 0.5 µL/mL α-amylase pyrodextrin concentration and 10 min levels was selected as the best treatment. Novelty and scientific contribution. Results show that pyrodextrins and ERM obtained from makal can be used as ingredients for functional foods development, due to their high proportion of non-digestible material and low browning degree.
{"title":"Synthesis of Pyrodextrins and Enzymatically Resistant Maltodextrins from Makal (Xanthosoma yucatenensis) Starch","authors":"Enrique Barbosa-Martín, E. Sauri-Duch, L. Chel-Guerrero, L. Cuevas-Glory, V. Moo-Huchin, D. Betancur-Ancona","doi":"10.17113/ftb.62.01.24.8163","DOIUrl":"https://doi.org/10.17113/ftb.62.01.24.8163","url":null,"abstract":"Research background. Enzymatically resistant maltodextrins (ERM) are a resistant starch (RS) type 4, synthesized from native starch. They are obtained through sequential application of two processes: pyrodextrinization (PDX), which produces pyrodextrins, and complementary hydrolysis (CH), which generates ERM. These processes produce atypical bonds and confer characteristics similar to dietary fiber to pyrodextrins and ERM, such as resistance to digestion. The objective of this work was to obtain and evaluate some physicochemical characteristics of pyrodextrins and ERM produced from native starch isolated from makal (Xanthosoma yucatanense) tubers.\u0000Experimental approach. PDX and CH were performed by applying factorial designs. For PDX, factors and their levels were starch concentration/2.2 M HCl ratio (80/1 and 160/1 m/V), temperature (90 and 110 °C), and reaction time (1 and 3 h); while for CH were α-amylase-pyrodextrin concentration (0.5 and 1 µL/mL) and reaction time (10 and 30 min). The physicochemical profile included determination of RS content, estimation of color change (ΔE), microscopy, and determination of dextrose equivalents (DE). \u0000Results and conclusions. The best factorial treatment for PDX was at the 160:1 m/V, 90 °C and 3 h levels since it presented the highest RS content (84.73 %) and a lowest ΔE (3.742). Due to its low DE (13.89 %), increased RS (90.73 %), and low ΔE (4.24), ERM resulting from CH with the 0.5 µL/mL α-amylase pyrodextrin concentration and 10 min levels was selected as the best treatment.\u0000Novelty and scientific contribution. Results show that pyrodextrins and ERM obtained from makal can be used as ingredients for functional foods development, due to their high proportion of non-digestible material and low browning degree.","PeriodicalId":12400,"journal":{"name":"Food Technology and Biotechnology","volume":"1 8","pages":""},"PeriodicalIF":2.4,"publicationDate":"2024-01-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139390673","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Research background. Peanut allergy poses a significant threat to human health due to the elevated risk of long-term morbidity at low doses. Modifying protein structure to influence sensitization is a popular topic. Experimental approach. In this study, the purified peanut allergen Ara h 1 was enzymatically hydrolysed using flavorzyme, alkaline protease or a combination of both. The binding ability of Ara h 1 to antibodies, and gene expression and secretion levels of the pro-inflammatory factors IL-5 and IL-6 in Caco-2 cells was measured. Changes in the secondary and tertiary structures before and after treatment with Ara h 1 were carried out by circular dichroism and SDS-PAGE. Results and conclusions. The results indicated a reduction in the allergenicity and pro-inflammatory ability of Ara h 1. The evaluation reveals that the flavorzyme and alkaline protease treatments caused particle shortening and aggregation. The fluorescence emission peak was enhanced, increasing by 3.4-fold upon combined treatment with both proteases. Additionally, the secondary structure underwent changes, and the hydrophobicity also increased (8.95-fold upon combined treatment). Novelty and scientific contribution. These findings provide an effective theoretical basis for developing a new method of peanut desensitization and partially uncovering the mechanism of peanut sensitization.
研究背景。花生过敏对人类健康构成重大威胁，因为低剂量的花生过敏会增加长期发病的风险。改变蛋白质结构以影响过敏性是一个热门话题。实验方法。在这项研究中，纯化的花生过敏原 Ara h 1 被香精酶、碱性蛋白酶或两者的组合酶水解。测量了 Ara h 1 与抗体的结合能力以及 Caco-2 细胞中促炎因子 IL-5 和 IL-6 的基因表达和分泌水平。通过圆二色性和 SDS-PAGE 分析了 Ara h 1 处理前后二级和三级结构的变化。结果表明，Ara h 1 的致敏性和促炎能力均有所降低。评估结果表明，香精酶和碱性蛋白酶处理会导致颗粒缩短和聚集。在两种蛋白酶的联合处理下，荧光发射峰增强，增加了 3.4 倍。此外，二级结构也发生了变化，疏水性也增加了（联合处理后增加了 8.95 倍）。新颖性和科学贡献。这些发现为开发一种新的花生脱敏方法和部分揭示花生致敏机理提供了有效的理论依据。
{"title":"Effects of Flavourzyme and Alkaline Protease Treatment on Structure and Allergenicity of Peanut Allergen Ara h 1","authors":"Erlian Shu, Shuo Wang, Xiangxiang Kong, Xiaodong Sun, Qiaoling Yang, Qin Chen, B. Niu","doi":"10.17113/ftb.62.01.24.8064","DOIUrl":"https://doi.org/10.17113/ftb.62.01.24.8064","url":null,"abstract":"Research background. Peanut allergy poses a significant threat to human health due to the elevated risk of long-term morbidity at low doses. Modifying protein structure to influence sensitization is a popular topic. \u0000Experimental approach. In this study, the purified peanut allergen Ara h 1 was enzymatically hydrolysed using flavorzyme, alkaline protease or a combination of both. The binding ability of Ara h 1 to antibodies, and gene expression and secretion levels of the pro-inflammatory factors IL-5 and IL-6 in Caco-2 cells was measured. Changes in the secondary and tertiary structures before and after treatment with Ara h 1 were carried out by circular dichroism and SDS-PAGE.\u0000Results and conclusions. The results indicated a reduction in the allergenicity and pro-inflammatory ability of Ara h 1. The evaluation reveals that the flavorzyme and alkaline protease treatments caused particle shortening and aggregation. The fluorescence emission peak was enhanced, increasing by 3.4-fold upon combined treatment with both proteases. Additionally, the secondary structure underwent changes, and the hydrophobicity also increased (8.95-fold upon combined treatment). \u0000Novelty and scientific contribution. These findings provide an effective theoretical basis for developing a new method of peanut desensitization and partially uncovering the mechanism of peanut sensitization.","PeriodicalId":12400,"journal":{"name":"Food Technology and Biotechnology","volume":"17 15","pages":""},"PeriodicalIF":2.4,"publicationDate":"2024-01-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139389900","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"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 : 2023-12-01DOI: 10.17113/ftb.61.04.23.8045
Andreja Leboš Pavunc, Lenkica Penava, Nina Čuljak, Martina Banić, Jasna Novak, Katarina Butorac, Marijana Ceilinger, Jelena Miličević, Danijela Čukelj, Jagoda Šušković, Blaženka Kos
<p><strong>Research background: </strong>Increasing awareness of the importance of nutrition in health promotion and disease prevention has driven to the development of foods for special medical purposes (FSMPs). In this study, the probiotic strain <i>Lacticaseibacillus paracasei</i> ssp. <i>paracasei</i> (<i>Lacticaseibacillus casei</i> 431<sup>®</sup>) was incorporated into FSMPs to develop an innovative product. The aim was to investigate the influence of the FSMP matrix on the specific probiotic properties of <i>L. casei</i> 431<sup>®</sup> <i>in vitro</i>.</p><p><strong>Experimental approach: </strong>A series of <i>in vitro</i> experiments were performed as part of the probiotic approach. After evaluation of antibiotic susceptibility profiles, functional properties such as survival under simulated gastrointestinal tract (GIT) conditions, bile salt deconjugation activities, cholesterol assimilation, antagonistic activity against spoilage bacteria and adhesion to Caco-2 cell line monolayers and extracellular matrix proteins were investigated.</p><p><strong>Results and conclusions: </strong>The <i>L. casei</i> 431<sup>®</sup> strain, both the lyophilised strain and the strain isolated from the FSMP matrix, effectively survived the simulated adverse gastrointestinal conditions without significant effects of the food matrix. The effect of the FSMP matrix on the deconjugation activity of the bile salts of <i>L. casei</i> 431<sup>®</sup> was minimal; however, cholesterol assimilation was increased by 16.4 %. <i>L. casei</i> 431<sup>®</sup> had antibacterial activity against related lactic acid bacteria regardless of whether it was used in FSMPs or not. Conversely, the probiotic strain isolated from FSMP matrix had significantly higher inhibitory activity against six potential pathogens than the lyophilised culture. The autoaggregation ability of the <i>L. casei</i> 431<sup>®</sup> cells was not affected by the FSMP matrix. The adhesion of <i>L. casei</i> 431<sup>®</sup> bacterial cells to the extracellular matrix proteins was reduced after treatment with proteinase K, with the highest adhesion observed to laminin. The adhesion of <i>L. casei</i> 431<sup>®</sup> reduced the binding of <i>E. coli</i> 3014 by 1.81 log units and the binding of <i>S</i>. Typhimurium FP1 to Caco-2 cell lines by 1.85 log units, suggesting the potential for competitive exclusion of these pathogens.</p><p><strong>Novelty and scientific contribution: </strong>The results support the positive effect of the FSMP matrix on the specific probiotic properties of <i>L. casei</i> 431<sup>®</sup>, such as antibacterial activity, bile salt deconjugation and cholesterol assimilation, while the incorporation of this probiotic strain adds functional value to the FSMPs. The synergistic effect achieved by the joint application of <i>L. casei</i> 431<sup>®</sup> and innovative FSMP matrix contributed to the development of the novel formulation of an improved functional food product with ad
研究背景：人们日益认识到营养对促进健康和预防疾病的重要性，这推动了特殊医学用途食品（FSMP）的开发。在本研究中，益生菌株副乳酸杆菌（Lacticaseibacillus paracasei ssp. paracasei）（Lacticaseibacillus casei 431®）被添加到 FSMP 中，以开发一种创新产品。其目的是研究 FSMP 基质对 L. casei 431® 的体外益生特性的影响：实验方法：作为益生菌方法的一部分，进行了一系列体外实验。实验方法：作为益生菌方法的一部分，进行了一系列体外实验。在对抗生素敏感性进行评估后，研究了功能特性，如在模拟胃肠道（GIT）条件下的存活率、胆盐解结合活性、胆固醇同化、对腐败菌的拮抗活性以及对 Caco-2 细胞系单层和细胞外基质蛋白的粘附性：L. casei 431® 菌株，无论是冻干菌株还是从 FSMP 基质中分离出来的菌株，都能在模拟的不良肠胃条件下有效存活，食品基质没有明显影响。FSMP 基质对干酪乳杆菌 431® 的胆汁盐解聚活性影响很小，但胆固醇同化率提高了 16.4%。无论是否在 FSMP 中使用，L. casei 431® 对相关乳酸菌都具有抗菌活性。相反，从 FSMP 基质中分离出来的益生菌株对六种潜在病原体的抑制活性明显高于冻干培养物。L. casei 431® 细胞的自动聚集能力不受 FSMP 基质的影响。经蛋白酶 K 处理后，L. casei 431® 细菌细胞对细胞外基质蛋白的粘附力降低，对层粘蛋白的粘附力最高。L. casei 431® 的粘附作用使大肠杆菌 3014 与 Caco-2 细胞系的结合力降低了 1.81 个对数单位，使伤寒杆菌 FP1 与 Caco-2 细胞系的结合力降低了 1.85 个对数单位，这表明它具有竞争性排斥这些病原体的潜力：研究结果表明，FSMP 基质对 L. casei 431® 的特定益生菌特性（如抗菌活性、胆盐解结合和胆固醇同化）具有积极影响，同时这种益生菌株的加入增加了 FSMP 的功能价值。通过联合应用 L. casei 431® 和创新的 FSMP 基质所产生的协同效应，有助于开发出具有附加值的改良功能食品的新配方。
{"title":"Evaluation of the Probiotic Properties of <i>Lacticaseibacillus casei</i> 431<sup>®</sup> Isolated from Food for Special Medical Purposes<sup>§</sup>.","authors":"Andreja Leboš Pavunc, Lenkica Penava, Nina Čuljak, Martina Banić, Jasna Novak, Katarina Butorac, Marijana Ceilinger, Jelena Miličević, Danijela Čukelj, Jagoda Šušković, Blaženka Kos","doi":"10.17113/ftb.61.04.23.8045","DOIUrl":"10.17113/ftb.61.04.23.8045","url":null,"abstract":"<p><strong>Research background: </strong>Increasing awareness of the importance of nutrition in health promotion and disease prevention has driven to the development of foods for special medical purposes (FSMPs). In this study, the probiotic strain <i>Lacticaseibacillus paracasei</i> ssp. <i>paracasei</i> (<i>Lacticaseibacillus casei</i> 431<sup>®</sup>) was incorporated into FSMPs to develop an innovative product. The aim was to investigate the influence of the FSMP matrix on the specific probiotic properties of <i>L. casei</i> 431<sup>®</sup> <i>in vitro</i>.</p><p><strong>Experimental approach: </strong>A series of <i>in vitro</i> experiments were performed as part of the probiotic approach. After evaluation of antibiotic susceptibility profiles, functional properties such as survival under simulated gastrointestinal tract (GIT) conditions, bile salt deconjugation activities, cholesterol assimilation, antagonistic activity against spoilage bacteria and adhesion to Caco-2 cell line monolayers and extracellular matrix proteins were investigated.</p><p><strong>Results and conclusions: </strong>The <i>L. casei</i> 431<sup>®</sup> strain, both the lyophilised strain and the strain isolated from the FSMP matrix, effectively survived the simulated adverse gastrointestinal conditions without significant effects of the food matrix. The effect of the FSMP matrix on the deconjugation activity of the bile salts of <i>L. casei</i> 431<sup>®</sup> was minimal; however, cholesterol assimilation was increased by 16.4 %. <i>L. casei</i> 431<sup>®</sup> had antibacterial activity against related lactic acid bacteria regardless of whether it was used in FSMPs or not. Conversely, the probiotic strain isolated from FSMP matrix had significantly higher inhibitory activity against six potential pathogens than the lyophilised culture. The autoaggregation ability of the <i>L. casei</i> 431<sup>®</sup> cells was not affected by the FSMP matrix. The adhesion of <i>L. casei</i> 431<sup>®</sup> bacterial cells to the extracellular matrix proteins was reduced after treatment with proteinase K, with the highest adhesion observed to laminin. The adhesion of <i>L. casei</i> 431<sup>®</sup> reduced the binding of <i>E. coli</i> 3014 by 1.81 log units and the binding of <i>S</i>. Typhimurium FP1 to Caco-2 cell lines by 1.85 log units, suggesting the potential for competitive exclusion of these pathogens.</p><p><strong>Novelty and scientific contribution: </strong>The results support the positive effect of the FSMP matrix on the specific probiotic properties of <i>L. casei</i> 431<sup>®</sup>, such as antibacterial activity, bile salt deconjugation and cholesterol assimilation, while the incorporation of this probiotic strain adds functional value to the FSMPs. The synergistic effect achieved by the joint application of <i>L. casei</i> 431<sup>®</sup> and innovative FSMP matrix contributed to the development of the novel formulation of an improved functional food product with ad","PeriodicalId":12400,"journal":{"name":"Food Technology and Biotechnology","volume":"1 1","pages":"418-429"},"PeriodicalIF":2.4,"publicationDate":"2023-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10775782/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"68240879","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"A Note from Guest Editors.","authors":"Draženka Komes, Ivana Rumora Samarin","doi":"","DOIUrl":"","url":null,"abstract":"","PeriodicalId":12400,"journal":{"name":"Food Technology and Biotechnology","volume":"61 4","pages":"416-417"},"PeriodicalIF":2.4,"publicationDate":"2023-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10775788/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139416794","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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