Food Bioscience最新文献_第6页

Application of Spirulina as an innovative ingredient in pasta and bakery products 螺旋藻作为创新配料在面食和烘焙产品中的应用

IF 4.8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Bioscience

Pub Date : 2024-09-24 DOI: 10.1016/j.fbio.2024.105170

Mohammad Nejatian , Amir Pouya Ghandehari Yazdi , Hamed Saberian , Nooshin Bazsefidpar , Amin Karimi , Arash Soltani , Elham Assadpour , Omer Said Toker , Seid Mahdi Jafari

Spirulina (SP) is the commercial name of Arthrospira algae species, especially A. maxima and A. platensis. This microalga has a unique composition of macro/micronutrients and is therefore characterized by an exceptional nutritional value. It contains a high amount of protein with most of the essential amino acids. It is also considered a good source of omega-3 fatty acids. Other nutritional properties of SP include minerals and antioxidant phenolics. In recent years, there has been a great interest in SP incorporation into food formulations to produce functional foods. In this article, the reports that used SP as an innovative ingredient in the formulation of bakery and pasta products were reviewed. The results of the examined studies indicated that the techno-functional characteristics of the products are not negatively affected if the optimum SP level is added to the food formulations. It seems that the most crucial concern of incorporating SP into different cereal-based products is its significant effect on their sensory properties such as odor, taste and overall acceptance. Several studies have investigated methods to overcome this major challenge: such as the use of ethanol-treated SP, encapsulation and application of flavor-improving agents. Using ethanol to remove SP pigments and using SP powder treated with ethanol in the product formulations can improve the sensory properties of the product. Moreover, encapsulation of SP by covering its odor could generally enhance the customer's satisfaction. More studies are still needed to prove the effectiveness of these techniques.

螺旋藻（SP）是节藻（Arthrospira）的商业名称，尤其是 A. maxima 和 A. platensis。这种微藻具有独特的宏/微量营养素组成，因此营养价值极高。它含有大量蛋白质和大部分必需氨基酸。它也被认为是欧米伽-3 脂肪酸的良好来源。SP 的其他营养特性还包括矿物质和抗氧化酚类物质。近年来，人们对在食品配方中添加 SP 以生产功能性食品产生了浓厚的兴趣。本文回顾了将 SP 作为创新配料用于烘焙和面食产品配方的报告。研究结果表明，如果在食品配方中添加最佳 SP 水平，产品的技术功能特性不会受到负面影响。将 SP 添加到不同的谷物类产品中，最重要的问题似乎是其对产品感官特性（如气味、口感和总体接受度）的显著影响。有几项研究探讨了克服这一重大挑战的方法：如使用乙醇处理过的 SP、封装和应用风味改进剂。使用乙醇去除 SP 色素和在产品配方中使用经乙醇处理的 SP 粉末可以改善产品的感官特性。此外，通过掩盖 SP 的气味对其进行封装可普遍提高消费者的满意度。要证明这些技术的有效性，还需要进行更多的研究。

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引用次数: 0

Perspectives of high-pressure technology in probiotic food production: A comprehensive review 益生菌食品生产中高压技术的前景：综述

IF 4.8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Bioscience

Pub Date : 2024-09-24 DOI: 10.1016/j.fbio.2024.105179

Érica Nascif Rufino Vieira , Vanessa Caroline de Oliveira , Anders Teixeira Gomes , Mirielle Teixeira Lourenço , Maria José do Amaral e Paiva , Thaís Costa Santos , Danúbia Joanes Rosa Guerra , Marleny D.A. Saldaña

Due to their health benefits, the growing demand for functional foods, including probiotics, is driving the market. Although several probiotic foods are available, their incorporation presents challenges due to the sensitivity of probiotics to processing conditions. Thus, the adoption of non-thermal technologies for microencapsulation and processing, such as high pressure, has been increasingly studied to preserve strains' viability and resistance. There are types of processing: high-pressure homogenization (HAP) and high hydrostatic pressure processing (HPP), depending on the pressure values applied and their specific purposes. This review explored the potential of high-pressure (HP) technology as an alternative to heat treatments for developing probiotic foods containing free and microencapsulated microorganisms, considering recent searches in ScienceDirect, Scopus, Web of Science, PubMed, and Google Scholar. This technology increases the viability and resistance of probiotics during processing, improving their functionality, maintaining the nutritional and sensory properties of the food, inactivating pathogenic and spoilage microorganisms and enzymes, and increasing the safety and shelf life of the food, being efficient for the microencapsulation of probiotics, providing them with protection and stability and enabling the development of innovative functional products. New wall materials such as natural polysaccharides and vegetable proteins have been studied for high-pressure microencapsulation, standing out for their biocompatibility, biodegradability, food safety, and desirable functional properties. HP technology presents itself as a promising alternative in developing probiotic foods from plant or animal matrices, considering free or microencapsulated microorganisms, enabling the development of a functional, safe, stable, innovative, and high-quality food.

由于益生菌对健康有益，包括益生菌在内的功能性食品需求不断增长，推动了市场的发展。虽然市面上有多种益生菌食品，但由于益生菌对加工条件的敏感性，将其添加到食品中面临着挑战。因此，人们越来越多地研究采用高压等非热技术进行微囊化和加工，以保持菌株的活力和抵抗力。根据所使用的压力值和具体用途的不同，可分为高压均质化（HAP）和高压静压处理（HPP）两种处理方式。本综述考虑到最近在 ScienceDirect、Scopus、Web of Science、PubMed 和 Google Scholar 上的搜索结果，探讨了高压（HP）技术作为热处理替代品的潜力，以开发含有游离和微囊微生物的益生菌食品。这种技术能提高益生菌在加工过程中的存活率和抵抗力，改善其功能，保持食品的营养和感官特性，灭活致病和腐败微生物及酶，延长食品的安全性和保质期，是益生菌微胶囊化的有效方法，能为益生菌提供保护和稳定性，促进创新功能产品的开发。人们研究了用于高压微胶囊技术的新型壁材，如天然多糖和植物蛋白，它们具有生物相容性、生物可降解性、食品安全性和理想的功能特性。在利用植物或动物基质开发益生菌食品方面，高压微胶囊技术是一种很有前途的选择，它可以考虑使用游离或微胶囊微生物，从而开发出功能性、安全、稳定、创新和高质量的食品。

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引用次数: 0

Bioactive secondary metabolites in mushrooms: A focus on polyphenols, their health benefits and applications 蘑菇中的生物活性次生代谢物：聚焦多酚及其健康益处和应用

IF 4.8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Bioscience

Pub Date : 2024-09-24 DOI: 10.1016/j.fbio.2024.105166

Melinda Fogarasi , Silvia Amalia Nemeș , Anca Fărcaș , Carmen Socaciu , Cristina Anamaria Semeniuc , Maria Ioana Socaciu , Sonia Socaci

Mushrooms are renowned for their multifaceted contributions in the realms of nutrition and therapy. Possessing exceptional flavors, aromas, and nutritional content, they are categorized as 'functional foods' due to their ability to enhance overall health and confer nutritional advantages. Moreover, mushrooms have gained substantial recognition for their therapeutic applications, primarily owing it to their diverse repository of bioactive compounds referred to as secondary metabolites. These secondary metabolites exhibit a wide range of biological properties, encompassing anti-cancer, anti-diabetic, immunomodulatory, antimicrobial, anti-inflammatory, and antioxidative activities. The primary objective of this review is to emphasize the biologically active constituents found in various edible and medicinal mushroom species, with focus on the extraction and utilization of their principal compounds, particularly polyphenols. These polyphenols not only confer antioxidant effects but also offer preventive and therapeutic benefits. To achieve this, it is imperative to comprehend the techniques employed for phenolic compound extraction and to synthesize the key findings from the most noteworthy studies conducted to date.

蘑菇因其在营养和治疗领域的多方面贡献而闻名于世。蘑菇具有独特的风味、香气和营养成分，能够增强整体健康并带来营养优势，因此被归类为 "功能性食品"。此外，蘑菇在治疗方面的应用也获得了广泛认可，这主要归功于其多种多样的生物活性化合物，即次生代谢物。这些次生代谢物具有广泛的生物特性，包括抗癌、抗糖尿病、免疫调节、抗菌、抗炎和抗氧化活性。本综述的主要目的是强调在各种食用和药用蘑菇中发现的生物活性成分，重点关注其主要化合物（尤其是多酚）的提取和利用。这些多酚不仅具有抗氧化作用，还具有预防和治疗功效。为此，必须了解酚类化合物的提取技术，并综合迄今为止最值得关注的研究的主要发现。

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引用次数: 0

Valorization of berry pomace for extraction of polyphenol compounds and its co-encapsulation with probiotic bacteria 利用浆果渣提取多酚化合物并将其与益生菌共同封装的价值评估

IF 4.8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Bioscience

Pub Date : 2024-09-18 DOI: 10.1016/j.fbio.2024.105124

Poorva Sharma, Michael T. Nickerson, Darren R. Korber

Saskatoon berry pomace, an antioxidant rich byproduct, may be suitable for nutraceuticals and functional foods. The present study aimed to co-encapsulate polyphenol-rich berry extract with probiotics to utilize the polyphenolic compounds present in berry pomace. The major benefit of co-encapsulation is that polyphenolic compounds increase the survival characteristics of probiotic bacteria in gastrointestinal tract. To make the process cost-effective, a conventional solvent extraction method was used for extraction of polyphenolic compounds from berry pomace. Spray drying was used to co-encapsulate polyphenols and probiotics by using plant-based carrier materials (pea protein isolate with gum Arabic). Spray dried powder was evaluated for encapsulation efficiency, gastrointestinal stability, bio-accessibility index, along with functional, structural and thermal characteristics. Berry pomace was found to be a good source of TPC, DPPH and ABTS with 2.49 mg GAE/1 g, 4.48 mg QE/1 g and 2.96 mg QE/1 g, respectively. The encapsulation efficiency (retention of polyphenolics and bacteria in capsules) of polyphenolic compounds and probiotics was 72.6% and 94.4%, respectively. Probiotic cells encapsulated with polyphenolic compounds showed improved survival (9.08 log CFU/mL) during in vitro gastrointestinal digestion. The bio-accessibility of TPC was 63.6% after intestinal digestion. The spray dried powder was observed to possess good thermal stability but poor functional properties, thus limiting applications to products such as bakery goods, sports bars, cereals and other foods where dispersibility is not imperative. Therefore, co-encapsulation by spray drying method offers an efficient and cost-effective method for simultaneous delivery of bioactive compounds and probiotics to the gut, extending their benefits by this combination.

萨斯卡通浆果渣是一种富含抗氧化剂的副产品，可能适用于营养保健品和功能食品。本研究旨在将富含多酚的浆果提取物与益生菌共同封装，以利用浆果渣中的多酚化合物。共同封装的主要好处是多酚化合物能提高益生菌在胃肠道中的存活率。为了使这一过程具有成本效益，采用了传统的溶剂萃取法从浆果渣中提取多酚化合物。利用喷雾干燥法，使用植物基载体材料（豌豆蛋白分离物和阿拉伯树胶）共同封装多酚和益生菌。对喷雾干燥粉末的封装效率、胃肠道稳定性、生物可及性指数以及功能、结构和热特性进行了评估。研究发现，浆果渣是 TPC、DPPH 和 ABTS 的良好来源，分别为 2.49 毫克 GAE/1 克、4.48 毫克 QE/1 克和 2.96 毫克 QE/1 克。多酚类化合物和益生菌的封装效率（多酚类化合物和细菌在胶囊中的保留率）分别为 72.6% 和 94.4%。用多酚化合物封装的益生菌细胞在体外胃肠道消化过程中的存活率有所提高（9.08 log CFU/mL）。经肠道消化后，TPC 的生物利用率为 63.6%。据观察，喷雾干燥粉末具有良好的热稳定性，但功能特性较差，因此限制了其在烘焙食品、运动棒、谷物和其他对分散性要求不高的食品中的应用。因此，喷雾干燥法联合包囊为同时向肠道输送生物活性化合物和益生菌提供了一种高效且具有成本效益的方法，通过这种组合扩大了生物活性化合物和益生菌的益处。

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引用次数: 0

Microgreens: Cultivation practices, bioactive potential, health benefits, and opportunities for its utilization as value-added food 微型蔬菜：栽培方法、生物活性潜力、健康益处以及将其用作增值食品的机会

IF 4.8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Bioscience

Pub Date : 2024-09-18 DOI: 10.1016/j.fbio.2024.105133

Mahendra Gunjal , Jyoti Singh , Jaspreet Kaur , Sawinder Kaur , Vikas Nanda , Ankita Sharma , Prasad Rasane

In recent years, changes in diet patterns and preferences for fresh food commodities, ready-to-eat food products, functional foods, and nutraceuticals have increased. Microgreens (young vegetable greens) are a relatively new form of product that has gained popularity and is also referred to as ‘vegetable confetti’. It is used to improve the sensorial characteristics, viz. appearance and flavor of foods such as salads and main dishes. Compared with seeds and their mature counterparts, microgreens contain greater levels of functional nutrients (minerals, vitamins, antioxidants, and phenolic compounds). This comprehensive review briefly describes the different families of microgreens used for the cultivation of microscale products and highlights their health-promoting bioactive compounds, such as antioxidants, phenolics, pigments, minerals, and vitamins, which are critically associated with the sustainable developmental goals of good health and welfare. In addition to these important factors affecting the cultivation of microgreens, such as their species, type, growth medium, use of nutrients, biofortification, and use of advanced illumination systems, preharvest and postharvest factors affecting microgreens are also addressed.

近年来，人们的饮食模式发生了变化，对新鲜食品、即食食品、功能食品和营养保健品的偏好也在增加。微绿色蔬菜（嫩蔬菜）是一种相对较新的产品形式，受到人们的欢迎，也被称为 "蔬菜彩纸"。它可用于改善沙拉和主菜等食品的感官特征，即外观和风味。与种子和成熟的同类蔬菜相比，微型蔬菜含有更多的功能性营养素（矿物质、维生素、抗氧化剂和酚类化合物）。本综述简要介绍了用于栽培微型产品的不同系列的微型蔬果，并重点介绍了它们对健康有促进作用的生物活性化合物，如抗氧化剂、酚类化合物、色素、矿物质和维生素，这些物质与实现良好健康和福利的可持续发展目标密切相关。除了这些影响微型蔬菜种植的重要因素（如品种、类型、生长介质、营养素的使用、生物强化和先进光照系统的使用）外，还讨论了影响微型蔬菜的采收前和采收后因素。

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引用次数: 0

D-serine alleviates colitis by regulating intestinal α1,2-fucosylation D-丝氨酸通过调节肠道 α1,2-岩藻糖基化缓解结肠炎

IF 4.8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Bioscience

Pub Date : 2024-09-17 DOI: 10.1016/j.fbio.2024.105057

Ye Yao , Xubin Pan , Yuanyuan Dai , Yinghan Chen , Zepeng Chang , Zhangming Pei , Yue Xiao , Hongchao Wang , Wenwei Lu , Jianxin Zhao

Colitis is often accompanied with reduced intestinal α1,2-fucosylation. D-serine has been reported to prevent chronic colitis and upregulate the α1,2-fucosylation levels of intestinal epithelial cells in vitro. However, the role of D-serine in acute colitis and whether α1,2-fucosylation regulation is involved in the process remains unclear. In this study, D-serine alleviated body weight loss, colon shortening, and intestinal barrier damage in mice with acute colitis. Additionally, D-serine helped maintain gut microbiota balance by increasing the abundance of beneficial bacteria, including Bifidobacterium, and decreasing the harmful bacteria, such as Escherichia. Shigella. Furthermore, untargeted metabolomics showed that D-serine can modify the metabolism of cecal microbiota by decreasing concentrations of colitis-associated metabolites. Nevertheless, inhibiting α1,2-fucosylation impaired D-serine-mediated alleviation of colitis, highlighting the importance of α1,2-fucosylation upregulation in this process. D-serine significantly increased the trans-epithelial resistance of normal colonic epithelial cells, which was impaired by α1,2-fucosylation inhibition. Additionally, D-serine enhanced α1,2-fucosylation of macrophages (RAW264.7 cells) and reduced the secretion of tumor necrosis factor-α. The higher expression of the serine uptake gene Slc3a5 in type 3 innate lymphoid cells (ILC3s) suggested that D-serine may regulate intestinal α1,2-fucosylation by affecting IL-22 secretion of ILC3s. Taken together, our study showed that D-serine alleviates acute colitis by regulating α1,2-fucosylation of intestinal epithelial cells and macrophages. These findings suggest that regulating intestinal α1,2-fucosylation could be a potential strategy for the treatment of colitis.

结肠炎通常伴随着肠道α1,2-岩藻糖基化的减少。据报道，D-丝氨酸能预防慢性结肠炎，并能在体外上调肠上皮细胞的α1,2-岩藻糖基化水平。然而，D-丝氨酸在急性结肠炎中的作用以及α1,2-岩藻糖基化调节是否参与了这一过程仍不清楚。在这项研究中，D-丝氨酸减轻了急性结肠炎小鼠的体重下降、结肠缩短和肠屏障损伤。此外，D-丝氨酸还能增加有益菌（包括双歧杆菌）的数量，减少有害菌（如志贺氏菌）的数量，从而帮助维持肠道微生物群的平衡。志贺氏菌。此外，非靶向代谢组学研究表明，D-丝氨酸可以通过降低结肠炎相关代谢物的浓度来改变盲肠微生物群的代谢。然而，抑制α1,2-岩藻糖基化会削弱 D-丝氨酸介导的结肠炎缓解作用，这凸显了α1,2-岩藻糖基化上调在这一过程中的重要性。D-丝氨酸能明显增加正常结肠上皮细胞的跨上皮阻力，而抑制α1,2-岩藻糖基化则会削弱这种阻力。此外，D-丝氨酸还能增强巨噬细胞（RAW264.7 细胞）的α1,2-岩藻糖基化，减少肿瘤坏死因子-α的分泌。3型先天性淋巴细胞（ILC3s）中丝氨酸吸收基因Slc3a5的高表达表明，D-丝氨酸可能通过影响ILC3s的IL-22分泌来调节肠道α1,2-岩藻糖基化。综上所述，我们的研究表明，D-丝氨酸可通过调节肠上皮细胞和巨噬细胞的α1,2-岩藻糖基化来缓解急性结肠炎。这些发现表明，调节肠道α1,2-岩藻糖基化可能是治疗结肠炎的一种潜在策略。

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引用次数: 0

Preparation, identification and screening of anti-osteoporosis milk-derived peptides: Intervention effects in osteoporosis rats 抗骨质疏松症牛奶肽的制备、鉴定和筛选：对骨质疏松症大鼠的干预效果

IF 4.8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Bioscience

Pub Date : 2024-09-17 DOI: 10.1016/j.fbio.2024.105120

Yingrui Zhang , Yue Niu , Caiqi Fu , Lingjiao Zhu , Hongxun Wang , Yang Yi , Wei Xu , Danjun Guo

To identify milk-derived peptides with both antioxidant and calcium absorption activities in combating osteoporosis, we employed a comprehensive screening approach that included virtual enzymatic hydrolysis, molecular docking, and cellular experiments using osteoblasts. Under the optimal conditions for dual-enzyme hydrolysis, the 1,1-diphenyl-2-trinitrophenylhydrazine (DPPH) radical scavenging rate and soluble calcium binding capacity of the milk-derived peptides were 19.69% and 0.6965 μg/mL, respectively. Six peptide segments, namely KEDVPSER, HKEMPFPK, YPSYG, EDVPSE, VPQLE, and IPAVF, were identified through UPLC-Q-Exactive Orbitrap MS and molecular docking for further validation. Among the peptides, YPSYG significantly promoted the proliferation of MC3T3-E1 cells both with and without CaCl₂ (P < 0.05), increasing proliferation by 38.27% and 20.67%, respectively, compared to the control group. Additionally, YPSYG significantly improved proliferation after H₂O₂-induced oxidative damage (P < 0.05), with a 38.23% higher rate than the model group. Compared with rats in the osteoporosis model group, YPSYG significantly enhanced serum alkaline phosphatase (ALP) and N-terminal propeptide of type I procollagen in rats (s-PINP) levels and decreased tartrate-resistant acid phosphatase (TRAP) levels (P < 0.05). Furthermore, milk-derived peptides and YPSYG significantly increased the bone weight index, maximum load, and bending energy of the femur and tibia in osteoporotic rats (P < 0.05). Additionally, these peptides significantly reduced the number of osteoclasts in the metaphysis of the femur and tibia in osteoporotic rats and alleviated microstructural damage. This study confirmed that milk-derived peptides, including YPSYG, effectively promoted bone formation and improved bone microstructure in osteoporotic rats. These findings provided a foundation for developing functional foods for elderly bone health.

为了发现牛奶中同时具有抗氧化和钙吸收活性的多肽，以防治骨质疏松症，我们采用了一种全面的筛选方法，包括虚拟酶水解、分子对接和使用成骨细胞进行细胞实验。在双酶水解的最佳条件下，牛奶衍生肽的1,1-二苯基-2-三硝基苯肼（DPPH）自由基清除率和可溶性钙结合能力分别为19.69%和0.6965 μg/mL。通过UPLC-Q-Exactive Orbitrap MS和分子对接，鉴定出了6个肽段，即KEDVPSER、HKEMPFPK、YPSYG、EDVPSE、VPQLE和IPAVF，并进一步进行了验证。在这些多肽中，YPSYG能显著促进MC3T3-E1细胞的增殖（P <0.05），与对照组相比，YPSYG能使细胞增殖率分别提高38.27%和20.67%。此外，YPSYG 还能明显改善 H2O2 诱导的氧化损伤后的增殖（P < 0.05），与模型组相比，增殖率提高了 38.23%。与骨质疏松症模型组大鼠相比，YPSYG 能明显提高大鼠血清碱性磷酸酶（ALP）和 I 型胶原蛋白 N 端前肽（s-PINP）水平，降低耐酒石酸磷酸酶（TRAP）水平（P < 0.05）。此外，牛奶萃取肽和 YPSYG 还能显著提高骨质疏松大鼠股骨和胫骨的骨重指数、最大负荷和弯曲能量（P < 0.05）。此外，这些肽还能明显减少骨质疏松大鼠股骨和胫骨干骺端的破骨细胞数量，减轻微结构损伤。这项研究证实，包括 YPSYG 在内的牛奶萃取肽能有效促进骨质疏松大鼠的骨形成并改善骨的微观结构。这些发现为开发老年骨骼健康功能食品奠定了基础。

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引用次数: 0

Supplementation with cysteine improved metabolic syndrome in rats by increasing antioxidant potential in the liver and adipose tissue, as well as decreasing hepatic NF-κB expression 补充半胱氨酸可提高肝脏和脂肪组织的抗氧化潜力，减少肝脏 NF-κB 的表达，从而改善大鼠的代谢综合征

IF 4.8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Bioscience

Pub Date : 2024-09-17 DOI: 10.1016/j.fbio.2024.105123

Sina Mahdavifard , Manouchehr Nakhjavani

Insulin resistance is a key characteristic of metabolic syndrome (MetS). The hepatic nuclear factor- κB (NF-κB) signaling pathway plays a crucial role in insulin resistance and the development of type 2 diabetes. Our study aimed to examine the impact of cysteine (Cys) on various biochemical and histopathological parameters in the liver and kidney, hepatic NF-kβ expression, oxidative stress, inflammation, glycation, carbonyl stress markers, and insulin resistance. The study involved four groups of rats, each consisting of seven rats: a control group, a MetS group, and two similar groups receiving Cys treatment. Metabolic syndrome was induced in rats by administering a 40% sucrose solution, while, the treated groups received 50 mg/L Cys in their drinking water. Various factors, including body weight, hepatic NF-kβ expression, levels of antioxidants, anti-glycation, oxidative stress, carbonyl stress, inflammatory, anti-glycation, and glycation markers were assessed in blood and tissues. Liver and kidney function parameters and metabolic profiles were measured. Finally, liver tissue was also evaluated by a pathologist. The results showed that Cys reduced hepatic NF-kβ expression, oxidative stress, inflammation, glycation and carbonyl stress markers, as well as liver fatty content, blood sugar levels, insulin resistance, cardiovascular risk index, and body weight. The treatment also mitigated histopathological liver changes and acute hepatitis (p < 0.001). Cysteine exhibited anti-obesity and anti-atherosclerotic effects, improved β-cell function, insulin sensitivity, and lipid metabolism, and enhanced liver and kidney function, as well as prevented acute hepatitis by restoring the GSH/GSSG ratio, hepatic NF-kβ signaling, and carbonyl stress.

胰岛素抵抗是代谢综合征（MetS）的一个主要特征。肝脏核因子κB（NF-κB）信号通路在胰岛素抵抗和2型糖尿病的发展中起着至关重要的作用。我们的研究旨在探讨半胱氨酸（Cys）对肝脏和肾脏的各种生化和组织病理学参数、肝脏 NF-kβ 表达、氧化应激、炎症、糖化、羰基应激标记物和胰岛素抵抗的影响。研究涉及四组大鼠，每组七只：对照组、代谢综合征组和接受 Cys 治疗的两个类似组。通过给大鼠注射 40% 的蔗糖溶液诱发代谢综合征，而治疗组则在饮用水中添加 50 毫克/升的 Cys。对血液和组织中的各种因素进行了评估，包括体重、肝脏 NF-kβ 表达、抗氧化剂水平、抗糖化、氧化应激、羰基应激、炎症、抗糖化和糖化标志物。此外，还测量了肝肾功能参数和代谢概况。最后，病理学家还对肝组织进行了评估。结果显示，Cys 可降低肝脏 NF-kβ 表达、氧化应激、炎症、糖化和羰基应激标记物，以及肝脏脂肪含量、血糖水平、胰岛素抵抗、心血管风险指数和体重。治疗还能减轻肝脏组织病理学变化和急性肝炎（p < 0.001）。半胱氨酸具有抗肥胖和抗动脉粥样硬化的作用，可改善β细胞功能、胰岛素敏感性和脂质代谢，增强肝肾功能，并通过恢复GSH/GSSG比率、肝脏NF-kβ信号传导和羰基应激预防急性肝炎。

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引用次数: 0

Dietary oxygenated water mitigates type 2 diabetes mellitus by modulating gut microbiota and enhancing glucose metabolism in skeletal muscle 膳食含氧水通过调节肠道微生物群和增强骨骼肌的葡萄糖代谢缓解 2 型糖尿病

IF 4.8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Bioscience

Pub Date : 2024-09-16 DOI: 10.1016/j.fbio.2024.105110

Yue Xiao , Dongmei Yang , Xiaoqing Chen , Li Xiong , Huan Guo , Sheng Ma , Bin Li , Hong Gao , Yina Huang

Type 2 diabetes mellitus (T2DM) is a significant health concern resulting from dysregulation of glucose metabolism, emphasizing the need for effective dietary interventions. Emerging evidence suggests a correlation between diabetes and hypoxia, indicating that oxygenated water (ORW) may hold promise in mitigating T2DM. This study employed a multifaceted approach involving physiological, genomic, metabolomic, transcriptomic, and molecular biological analyses to investigate the effects of ORW on T2DM and its underlying mechanisms. The results demonstrated that ORW effectively ameliorated key symptoms of T2DM by improving polydipsia and polyphagia, reducing fasting blood glucose, enhancing glucose tolerance, and increasing insulin levels. Notably, the beneficial effects of ORW appeared to be mediated through modulation of gut-muscle interactions by influencing gut microbiota composition and metabolite profiles. Transcriptomic and molecular analyses revealed that ORW activated the Akt signaling pathway and upregulated key genes involved in glucose uptake and utilization in skeletal muscle, as evidenced by increased p-AKT/AKT ratio and upregulation of Irs1, Glut4, Hk2, and Pfk. Collectively, these findings demonstrate that ORW alleviates T2DM by modulating gut microbiota while enhancing glucose uptake/utilization in skeletal muscle, supporting its potential use as an effective adjuvant strategy for targeted regulation of T2DM.

2 型糖尿病（T2DM）是因糖代谢失调而引起的重大健康问题，因此需要采取有效的饮食干预措施。新的证据表明，糖尿病与缺氧之间存在相关性，这表明富氧水（ORW）可能有望缓解 T2DM。本研究采用了一种涉及生理学、基因组学、代谢组学、转录组学和分子生物学分析的多层面方法来研究 ORW 对 T2DM 的影响及其内在机制。结果表明，ORW 能有效改善 T2DM 的主要症状，包括改善多尿和多食、降低空腹血糖、增强葡萄糖耐量和提高胰岛素水平。值得注意的是，ORW 的有益作用似乎是通过影响肠道微生物群组成和代谢物谱来调节肠道与肌肉之间的相互作用。转录组和分子分析表明，ORW激活了Akt信号通路，并上调了骨骼肌中参与葡萄糖摄取和利用的关键基因，p-AKT/AKT比率的增加以及Irs1、Glut4、Hk2和Pfk的上调就是证明。总之，这些研究结果表明，ORW可通过调节肠道微生物群缓解T2DM，同时增强骨骼肌对葡萄糖的摄取/利用，支持其作为靶向调节T2DM的有效辅助策略的潜在用途。

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引用次数: 0

Chemical compositions and health promoting effects of wild edible mushroom milk-cap (Lactarius deliciosus): A review 野生食用菌奶盖（Lactarius deliciosus）的化学成分和对健康的促进作用：综述

IF 4.8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Bioscience

Pub Date : 2024-09-15 DOI: 10.1016/j.fbio.2024.105118

Ziliang Su, Baojun Xu

Lactarius deliciosus is a kind of nutritious edible and medical wild mushroom, belonging to Lactarius genus and Russualaceae family. It has a symbiotic relationship with the roots of the host plant, forming symbiotic bodies and producing fruiting bodies. Due to the potential value for medicinal use, the health effects of L. deliciosus have been studied widely. In this paper, chemical compositions of L. deliciosus and the health effects related to the bioactive components are summarized. The literatures in this article are from ScienceDirect, Jane, Bing Academic, CNKI, ResearchGate, and PubMed. It is rich in protein, minerals, carbohydrates and taste compounds with lower calories and fat content. In addition, it had been confirmed that L. deliciosus have health effects such as antihyperglycemic, immune regulatory, and anti-tumor activity. For its future application and development, its molecular mechanisms and clinical trials in the field of immunity still need to be explored.

美味乳菇（Lactarius deliciosus）是一种营养丰富的食用和药用野生蘑菇，属于乳菇科（Lactarius）乳菇属（Lactarius）。它与寄主植物的根系有共生关系，形成共生体并产生子实体。由于具有潜在的药用价值，人们对美味草的保健作用进行了广泛研究。本文总结了鸡腿菇的化学成分以及与生物活性成分相关的健康效应。本文中的文献来自 ScienceDirect、Jane、Bing Academic、CNKI、ResearchGate 和 PubMed。猕猴桃含有丰富的蛋白质、矿物质、碳水化合物和味觉化合物，热量和脂肪含量较低。此外，已证实美味草具有降血糖、免疫调节和抗肿瘤等保健作用。对于其未来的应用和发展，其在免疫领域的分子机制和临床试验仍有待探索。

引用次数: 0