Elham Sharifi‐Zahabi, Sepideh Soltani, Fatemeh Hajizadeh‐Sharafabad, Hadi Abdollahzad
A growing body of evidence indicates the association of dietary advanced glycation end‐products (dAGEs) with the risk of cancer. This systematic review and meta‐analysis aimed to assess the overall association between dAGEs and cancer incidence. An extensive search was carried out through online databases including PubMed, Scopus, and Web of Science up to June 2024. All reported HRs and their 95% CIs for risk of cancer were used to estimate log HRs and their standard errors (SEs). The overall risk estimate was obtained using a random effects model. Inter‐study heterogeneity was determined using Cochrane's Q test and I‐squared. Five prospective cohort studies with a total of 1,220,096 participants and 23,229 incident cancer cases (2193 pancreatic cancers, 11,443 breast cancers, 6162 colorectal cancers, and 3431 total cancers) were included in this meta‐analysis. Compared with the lowest category of dAGEs, the pooled hazard ratio (HR) for overall cancers was 1.04 (95% CI: 0.94, 1.15; I2 = 67.9%) for the highest category of dAGEs. Pooled estimates for different types of cancer showed no significant relationship between dAGEs and risk of breast cancer (HR: 1.119; 95% CI: 0.868, 1.444; I2 = 77.6%; N = 2 studies), pancreatic cancer (HR: 1.242; 95% CI: 0.971, 1.588; I2 = 0.0%; N = 2 studies), colon cancer (HR: 10.985; 95% CI: 0.887, 1.094; I2 = 0.0%; N = 2 studies) and rectal cancer (HR: 0.940; 95% CI: 0.616, 1.433; I2 = 57.7%; N = 2 studies). Dietary AGEs had no significant link with cancer risk. More well‐designed prospective studies are required.
{"title":"Dietary advanced glycation end‐products (dAGEs) are not associated with the risk of cancer incidence. A systematic review and meta‐analysis of prospective cohort studies","authors":"Elham Sharifi‐Zahabi, Sepideh Soltani, Fatemeh Hajizadeh‐Sharafabad, Hadi Abdollahzad","doi":"10.1002/fsn3.4396","DOIUrl":"https://doi.org/10.1002/fsn3.4396","url":null,"abstract":"A growing body of evidence indicates the association of dietary advanced glycation end‐products (dAGEs) with the risk of cancer. This systematic review and meta‐analysis aimed to assess the overall association between dAGEs and cancer incidence. An extensive search was carried out through online databases including PubMed, Scopus, and Web of Science up to June 2024. All reported HRs and their 95% CIs for risk of cancer were used to estimate log HRs and their standard errors (SEs). The overall risk estimate was obtained using a random effects model. Inter‐study heterogeneity was determined using Cochrane's <jats:italic>Q</jats:italic> test and <jats:italic>I</jats:italic>‐squared. Five prospective cohort studies with a total of 1,220,096 participants and 23,229 incident cancer cases (2193 pancreatic cancers, 11,443 breast cancers, 6162 colorectal cancers, and 3431 total cancers) were included in this meta‐analysis. Compared with the lowest category of dAGEs, the pooled hazard ratio (HR) for overall cancers was 1.04 (95% CI: 0.94, 1.15; <jats:italic>I</jats:italic><jats:sup>2</jats:sup> = 67.9%) for the highest category of dAGEs. Pooled estimates for different types of cancer showed no significant relationship between dAGEs and risk of breast cancer (HR: 1.119; 95% CI: 0.868, 1.444; <jats:italic>I</jats:italic><jats:sup>2</jats:sup> = 77.6%; <jats:italic>N</jats:italic> = 2 studies), pancreatic cancer (HR: 1.242; 95% CI: 0.971, 1.588; <jats:italic>I</jats:italic><jats:sup>2</jats:sup> = 0.0%; <jats:italic>N</jats:italic> = 2 studies), colon cancer (HR: 10.985; 95% CI: 0.887, 1.094; <jats:italic>I</jats:italic><jats:sup>2</jats:sup> = 0.0%; <jats:italic>N</jats:italic> = 2 studies) and rectal cancer (HR: 0.940; 95% CI: 0.616, 1.433; <jats:italic>I</jats:italic><jats:sup>2</jats:sup> = 57.7%; <jats:italic>N</jats:italic> = 2 studies). Dietary AGEs had no significant link with cancer risk. More well‐designed prospective studies are required.","PeriodicalId":12418,"journal":{"name":"Food Science & Nutrition","volume":null,"pages":null},"PeriodicalIF":3.9,"publicationDate":"2024-08-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141934102","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Yusuf Katrancı, Aleyna Aydemir, Beray Kızılkaya, Gizem Yıldırım Baştemur, Sabriye Percin Ozkorucuklu
Monosodium glutamate (MSG) is a flavor‐enhancing compound used to elevate the flavor profiles of various foods. This flavor enhancer is the sodium salt of L‐glutamic acid and is widely used in foods, such as flavorings, seasonings, sauces, and instant soups. The potential health effects of MSG consumption, particularly the health issues that excessive consumption could lead to, have been the focus of social concerns. It is stated that excessive consumption of MSG can cause cardiovascular diseases, obesity and diabetes, kidney damage, hypertension, anxiety, and memory impairment. The maximum permissible amount of MSG in foods is set at 10 g/kg according to the Turkish Food Codex. The aim of this study is to develop an appropriate method for analyzing the MSG content within the various food samples like flavorings, seasonings, and spices sold in Turkish local markets. The validation parameters of the developed method were examined and it was found that the developed method corresponds to the recommended values. The limit of detection and the limit of quantitation values were calculated as 4.78 ng/mL and 15.93 ng/mL, respectively. Recovery % was determined to be 100.96% in intra‐day and 132.22% in inter‐day analyses for the precision of the method. The results compared to the values specified in the Turkish Food Codex Food Additives Regulation and samples that purportedly did not contain MSG on their labels were found to contain MSG.
{"title":"Investigation of monosodium glutamate content in flavors, seasonings, and sauces from local markets in Turkey","authors":"Yusuf Katrancı, Aleyna Aydemir, Beray Kızılkaya, Gizem Yıldırım Baştemur, Sabriye Percin Ozkorucuklu","doi":"10.1002/fsn3.4406","DOIUrl":"https://doi.org/10.1002/fsn3.4406","url":null,"abstract":"Monosodium glutamate (MSG) is a flavor‐enhancing compound used to elevate the flavor profiles of various foods. This flavor enhancer is the sodium salt of L‐glutamic acid and is widely used in foods, such as flavorings, seasonings, sauces, and instant soups. The potential health effects of MSG consumption, particularly the health issues that excessive consumption could lead to, have been the focus of social concerns. It is stated that excessive consumption of MSG can cause cardiovascular diseases, obesity and diabetes, kidney damage, hypertension, anxiety, and memory impairment. The maximum permissible amount of MSG in foods is set at 10 g/kg according to the Turkish Food Codex. The aim of this study is to develop an appropriate method for analyzing the MSG content within the various food samples like flavorings, seasonings, and spices sold in Turkish local markets. The validation parameters of the developed method were examined and it was found that the developed method corresponds to the recommended values. The limit of detection and the limit of quantitation values were calculated as 4.78 ng/mL and 15.93 ng/mL, respectively. Recovery % was determined to be 100.96% in intra‐day and 132.22% in inter‐day analyses for the precision of the method. The results compared to the values specified in the Turkish Food Codex Food Additives Regulation and samples that purportedly did not contain MSG on their labels were found to contain MSG.","PeriodicalId":12418,"journal":{"name":"Food Science & Nutrition","volume":null,"pages":null},"PeriodicalIF":3.9,"publicationDate":"2024-08-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141934003","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Propolis is a natural substance produced by honey bees by processing the secretions collected from various plants with their own enzymes. Caucasian honey bee is one of the productive bee races known in the world and its homeland in Türkiye is Northeastern Anatolia. This study is the first comprehensive research to determine, compare, and correlate the effects of various solvents and temperatures on 17 different Caucasian bee propolis obtained from different locations in terms of phenolic content and antioxidant activity. The highest total polyphenol and flavonoid contents (TPC and TFC) in Caucasian bee propolis extracts varied between 23.37–97.62 mg gallic acid per gram (GA/g) of propolis and 6.73–43.75 mg quercetin per gram (Q/g) of propolis in ethanolic extract at 60°C. While ferric reducing antioxidant power (FRAP) did not differ at both temperatures, the highest was determined in ethanolic extracts. Analyses of propolis samples according to locations did not show any significant differences in terms of TPC, TFC, and FRAP. By Pearson's correlation analysis, it was found that each of the extracts showed a positive correlation between TPC, TFC, and FRAP. As a result, it was revealed that the main difference in the phenolic content and antioxidant activities of propolis obtained from gene centers of Caucasian bee race was due to the polarity of the solvent used and temperature, and that there was no difference between locations within a single bee race. This pioneering study shows that Caucasian bee propolis has a high potential that can pave the way for different research in this field.
{"title":"Phenolic contents and antioxidant activities of Caucasian bee propolis at different locations, solvents, and temperatures","authors":"Tuğba Nigar Bozkuş","doi":"10.1002/fsn3.4400","DOIUrl":"https://doi.org/10.1002/fsn3.4400","url":null,"abstract":"Propolis is a natural substance produced by honey bees by processing the secretions collected from various plants with their own enzymes. Caucasian honey bee is one of the productive bee races known in the world and its homeland in Türkiye is Northeastern Anatolia. This study is the first comprehensive research to determine, compare, and correlate the effects of various solvents and temperatures on 17 different Caucasian bee propolis obtained from different locations in terms of phenolic content and antioxidant activity. The highest total polyphenol and flavonoid contents (TPC and TFC) in Caucasian bee propolis extracts varied between 23.37–97.62 mg gallic acid per gram (GA/g) of propolis and 6.73–43.75 mg quercetin per gram (Q/g) of propolis in ethanolic extract at 60°C. While ferric reducing antioxidant power (FRAP) did not differ at both temperatures, the highest was determined in ethanolic extracts. Analyses of propolis samples according to locations did not show any significant differences in terms of TPC, TFC, and FRAP. By Pearson's correlation analysis, it was found that each of the extracts showed a positive correlation between TPC, TFC, and FRAP. As a result, it was revealed that the main difference in the phenolic content and antioxidant activities of propolis obtained from gene centers of Caucasian bee race was due to the polarity of the solvent used and temperature, and that there was no difference between locations within a single bee race. This pioneering study shows that Caucasian bee propolis has a high potential that can pave the way for different research in this field.","PeriodicalId":12418,"journal":{"name":"Food Science & Nutrition","volume":null,"pages":null},"PeriodicalIF":3.9,"publicationDate":"2024-08-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141968898","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Simple, cost‐effective, and practical techniques can enhance the shelf life of cold‐pressed oils. This study evaluated sesame seed (SS) cold‐pressed oil with various percentages of rice bran (RB) as press aid, including 0% (control or TSSO), 1% (T1), 2.5% (T2.5), 5% (T5), 7.5% (T7.5), and 10% (T10) w/w. The results demonstrated that adding RB considerably boosted extraction yields (p < .05), with 5% RB constituting the ideal combination. Adding 7.5% and 10% RB to the SS reduced free fatty acid (FFA) levels compared to the control sample. The oxidative stability index (OSI) and peroxide value (PV), however, significantly increased at combination ratios ranging from 2.5% to 10% (p < .05). Rice bran oil (TRBO) had the greatest OSI of all the studied oils, with 18.99 h, while the extracted oils showed an increase in OSI as RB contents rose. Total phenolic compounds (TPC), tocopherols, γ‐oryzanol content, and total antioxidant activity (TAA) increased directly with the RB level. Despite the addition of RB altering the fatty acids concentration, linoleic and oleic acids continued to be the predominant fatty acids in TSSO, TRBO, and other extracted oil samples. Increasing the combination ratio increased the palmitic, palmitoleic, oleic, and linolenic acid content and decreased the stearic and linoleic acid content. In summary, the study demonstrated that the simultaneous cold‐pressing of oil‐bearing seeds and agro‐industrial by‐products is a potentially advantageous technique to increase the extraction yield, qualitative attributes, and shelf life of the extracted oils without the addition of synthetic antioxidants.
{"title":"Using rice bran as a press aid during the cold‐pressing of sesame seeds improved the extraction yield and quality of the resultant oil","authors":"Isa Fathollahy, Behnam Ghaffari","doi":"10.1002/fsn3.4359","DOIUrl":"https://doi.org/10.1002/fsn3.4359","url":null,"abstract":"Simple, cost‐effective, and practical techniques can enhance the shelf life of cold‐pressed oils. This study evaluated sesame seed (SS) cold‐pressed oil with various percentages of rice bran (RB) as press aid, including 0% (control or TSSO), 1% (T1), 2.5% (T2.5), 5% (T5), 7.5% (T7.5), and 10% (T10) w/w. The results demonstrated that adding RB considerably boosted extraction yields (<jats:italic>p</jats:italic> < .05), with 5% RB constituting the ideal combination. Adding 7.5% and 10% RB to the SS reduced free fatty acid (FFA) levels compared to the control sample. The oxidative stability index (OSI) and peroxide value (PV), however, significantly increased at combination ratios ranging from 2.5% to 10% (<jats:italic>p</jats:italic> < .05). Rice bran oil (TRBO) had the greatest OSI of all the studied oils, with 18.99 h, while the extracted oils showed an increase in OSI as RB contents rose. Total phenolic compounds (TPC), tocopherols, γ‐oryzanol content, and total antioxidant activity (TAA) increased directly with the RB level. Despite the addition of RB altering the fatty acids concentration, linoleic and oleic acids continued to be the predominant fatty acids in TSSO, TRBO, and other extracted oil samples. Increasing the combination ratio increased the palmitic, palmitoleic, oleic, and linolenic acid content and decreased the stearic and linoleic acid content. In summary, the study demonstrated that the simultaneous cold‐pressing of oil‐bearing seeds and agro‐industrial by‐products is a potentially advantageous technique to increase the extraction yield, qualitative attributes, and shelf life of the extracted oils without the addition of synthetic antioxidants.","PeriodicalId":12418,"journal":{"name":"Food Science & Nutrition","volume":null,"pages":null},"PeriodicalIF":3.9,"publicationDate":"2024-08-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141934097","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
As a plant classified under the “medicine food homology” concept, garlic offers various health benefits and comes in many different varieties. In this study, the metabolite composition of different garlic varieties were analyzed using LC–MS/MS quadrupole‐Orbitrap mass spectrometry and ICP‐MS. A total of 30 chemical elements and 1256 metabolites were identified. Significant differences in chemical elements and metabolomics profiles were observed among the five garlic groups (VIP > 1.5). Compared to WG, PG contained 5 unique compounds, HG had 15 unique compounds, SCG had 18 unique compounds, and SBG had 26 unique compounds. Furthermore, the results showed that WG had smaller differences with PG and HG, but significant differences with SBG and SCG. KEGG analysis revealed metabolic pathways associated with the formation of differential metabolites. These findings uncover the differences and mechanisms in the composition of various garlic varieties, providing a theoretical foundation for distinguishing the nutritional components of different garlic types.
{"title":"Comparative analysis of chemical elements and metabolites in diverse garlic varieties based on metabolomics and ionomics","authors":"Junjun Meng, Haitao Zhong, Xue Chu, Jinxiu Guo, Shiyuan Zhao, Tao Shen, Wenxue Sun, Jianhua Wang, Pei Jiang","doi":"10.1002/fsn3.4397","DOIUrl":"https://doi.org/10.1002/fsn3.4397","url":null,"abstract":"As a plant classified under the “medicine food homology” concept, garlic offers various health benefits and comes in many different varieties. In this study, the metabolite composition of different garlic varieties were analyzed using LC–MS/MS quadrupole‐Orbitrap mass spectrometry and ICP‐MS. A total of 30 chemical elements and 1256 metabolites were identified. Significant differences in chemical elements and metabolomics profiles were observed among the five garlic groups (VIP > 1.5). Compared to WG, PG contained 5 unique compounds, HG had 15 unique compounds, SCG had 18 unique compounds, and SBG had 26 unique compounds. Furthermore, the results showed that WG had smaller differences with PG and HG, but significant differences with SBG and SCG. KEGG analysis revealed metabolic pathways associated with the formation of differential metabolites. These findings uncover the differences and mechanisms in the composition of various garlic varieties, providing a theoretical foundation for distinguishing the nutritional components of different garlic types.","PeriodicalId":12418,"journal":{"name":"Food Science & Nutrition","volume":null,"pages":null},"PeriodicalIF":3.9,"publicationDate":"2024-08-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141934099","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Food preservation and fortification pose significant challenges in the fruit and dairy sectors, particularly in developing regions with limited infrastructure and rising production volumes. Cashew apples, rich in antioxidants such as vitamin C and polyphenolic compounds, often go to waste due to their high perishability. In Goa, India, these discarded fruits are used to produce “Feni,” an alcoholic beverage, but broader utilization strategies are still needed. This study introduces a novel approach to extend the shelf life of dairy products like milk powder and enhance their nutritional content by fortifying it with cashew apple juice (CAJ) through spray drying. In order to reduce moisture content during spray drying and to obtain a free‐flowing powder of the final product, maltodextrin was added. Maltodextrin alters the adhesive properties of the fruit juice droplets on surfaces and facilitates the formulation of free‐flowing powder. The key parameters including solubility, bulk density, and glass transition temperature, along with structural analyses such as X‐ray diffraction, field emission scanning electron microscope, and Fourier transform infrared spectroscopy, were evaluated to compare the fortified CAJ milk powder with its commercial counterparts. Experiments determined optimal spray‐drying conditions, achieving a free‐flowing powder at inlet and outlet temperatures of 140 and 60°C, respectively, with a 7% maltodextrin concentration (18 DE). The resulting milk powder displayed a Tg value of 76.7 ± 2.3°C, falling within the acceptable range of 65 to 98°C, demonstrating the feasibility of this fortification method based on the spray‐drying process parameters.
{"title":"Fortification of milk powder with cashew apple juice using maltodextrin as a carrier material: A novel dairy recipe","authors":"Vinoth Kannan Sithu Rameshbabu, Vivek Rangarajan, Sampatrao Dagu Manjare","doi":"10.1002/fsn3.4390","DOIUrl":"https://doi.org/10.1002/fsn3.4390","url":null,"abstract":"Food preservation and fortification pose significant challenges in the fruit and dairy sectors, particularly in developing regions with limited infrastructure and rising production volumes. Cashew apples, rich in antioxidants such as vitamin C and polyphenolic compounds, often go to waste due to their high perishability. In Goa, India, these discarded fruits are used to produce “Feni,” an alcoholic beverage, but broader utilization strategies are still needed. This study introduces a novel approach to extend the shelf life of dairy products like milk powder and enhance their nutritional content by fortifying it with cashew apple juice (CAJ) through spray drying. In order to reduce moisture content during spray drying and to obtain a free‐flowing powder of the final product, maltodextrin was added. Maltodextrin alters the adhesive properties of the fruit juice droplets on surfaces and facilitates the formulation of free‐flowing powder. The key parameters including solubility, bulk density, and glass transition temperature, along with structural analyses such as X‐ray diffraction, field emission scanning electron microscope, and Fourier transform infrared spectroscopy, were evaluated to compare the fortified CAJ milk powder with its commercial counterparts. Experiments determined optimal spray‐drying conditions, achieving a free‐flowing powder at inlet and outlet temperatures of 140 and 60°C, respectively, with a 7% maltodextrin concentration (18 DE). The resulting milk powder displayed a Tg value of 76.7 ± 2.3°C, falling within the acceptable range of 65 to 98°C, demonstrating the feasibility of this fortification method based on the spray‐drying process parameters.","PeriodicalId":12418,"journal":{"name":"Food Science & Nutrition","volume":null,"pages":null},"PeriodicalIF":3.9,"publicationDate":"2024-08-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141934100","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Wild boletus mushrooms, which are macrofungi of the phylum Basidiomycetes, are a nutritious and unique natural food that is widely enjoyed. Since boletus are consumed with problems of indistinguishable toxic and non‐toxic species and heavy metal enrichment, their species identification and traceability are crucial in ensuring quality and safety of consumption. In this study, the attenuated total reflection Fourier transform infrared (ATR‐FTIR) spectroscopy technique combined with three feature variable extraction methods, manual selection method, semi‐manual selection method, and algorithm method, were used to improve the accuracy and computational speed of the model identification, and the models were established for the identification of boletus species with an accuracy of up to 100% as well as for the identification of boletus origin with an accuracy of 86.36%. It was found that the best methods to improve the accuracy of the models were semi‐manual selection, manual selection and algorithmic selection in that order. This study can provide rapid and accurate species identification and origin traceability of wild boletus, and provide theoretical basis for the rational use of feature variable selection methods.
{"title":"The method based on ATR‐FTIR spectroscopy combined with feature variable selection for the boletus species and origins identification","authors":"Zhiyi Ji, Honggao Liu, Jieqing Li, Yuanzhong Wang","doi":"10.1002/fsn3.4369","DOIUrl":"https://doi.org/10.1002/fsn3.4369","url":null,"abstract":"Wild boletus mushrooms, which are macrofungi of the phylum Basidiomycetes, are a nutritious and unique natural food that is widely enjoyed. Since boletus are consumed with problems of indistinguishable toxic and non‐toxic species and heavy metal enrichment, their species identification and traceability are crucial in ensuring quality and safety of consumption. In this study, the attenuated total reflection Fourier transform infrared (ATR‐FTIR) spectroscopy technique combined with three feature variable extraction methods, manual selection method, semi‐manual selection method, and algorithm method, were used to improve the accuracy and computational speed of the model identification, and the models were established for the identification of boletus species with an accuracy of up to 100% as well as for the identification of boletus origin with an accuracy of 86.36%. It was found that the best methods to improve the accuracy of the models were semi‐manual selection, manual selection and algorithmic selection in that order. This study can provide rapid and accurate species identification and origin traceability of wild boletus, and provide theoretical basis for the rational use of feature variable selection methods.","PeriodicalId":12418,"journal":{"name":"Food Science & Nutrition","volume":null,"pages":null},"PeriodicalIF":3.9,"publicationDate":"2024-08-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141934103","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Synthetic food antioxidants such as tert‐butylhydroquinone (TBHQ), butylated hydroxyanisole (BHA), and propyl gallate (PG) have been extensively utilized in different food industries because of their high protectant activities to stop food spoilage and remove foodborne diseases in humans and animals. It would be emphasized that increasing the intake of antioxidants through intracellular may lead to cyto/genotoxicity, and their complex formation with biological molecules eventually accelerate the progress of various diseases like multiple sclerosis, diabetes, neurological disorders, cardiac vascular disease, cancer, etc. Therefore, their toxicity is one of the challenging subjects due to their extensive use in food‐related industries. TBHQ, BHA, and PG antioxidants have cytotoxic, genotoxic, and carcinogenic effects if absorbed in high doses through the gastrointestinal tract. Thermodynamic parameters presented that the hydrophobic bind plays a key role in the complexation of the TBHQ, BHA, and PG with albumin. The molecular modeling results showed that subdomain IIA plays a vital role in the interaction of TBHQ and BHA with albumin. To comprehend the mechanisms of the cyto/genotoxicity effects of these food antioxidants and conformational alterations of albumin macromolecule, we aim to overview numerous types of research that evaluated the cyto/genotoxicity effects of these antioxidants using several procedures.
{"title":"Cytotoxic and genotoxic effects of tert‐butylhydroquinone, butylated hydroxyanisole and propyl gallate as synthetic food antioxidants","authors":"Karim Esazadeh, Jafar Ezzati Nazhad Dolatabadi, Hashem Andishmand, Hossein Mohammadzadeh‐Aghdash, Mansour Mahmoudpour, Mohammad Naemi Kermanshahi, Yousef Roosta","doi":"10.1002/fsn3.4373","DOIUrl":"https://doi.org/10.1002/fsn3.4373","url":null,"abstract":"Synthetic food antioxidants such as tert‐butylhydroquinone (TBHQ), butylated hydroxyanisole (BHA), and propyl gallate (PG) have been extensively utilized in different food industries because of their high protectant activities to stop food spoilage and remove foodborne diseases in humans and animals. It would be emphasized that increasing the intake of antioxidants through intracellular may lead to cyto/genotoxicity, and their complex formation with biological molecules eventually accelerate the progress of various diseases like multiple sclerosis, diabetes, neurological disorders, cardiac vascular disease, cancer, etc. Therefore, their toxicity is one of the challenging subjects due to their extensive use in food‐related industries. TBHQ, BHA, and PG antioxidants have cytotoxic, genotoxic, and carcinogenic effects if absorbed in high doses through the gastrointestinal tract. Thermodynamic parameters presented that the hydrophobic bind plays a key role in the complexation of the TBHQ, BHA, and PG with albumin. The molecular modeling results showed that subdomain IIA plays a vital role in the interaction of TBHQ and BHA with albumin. To comprehend the mechanisms of the cyto/genotoxicity effects of these food antioxidants and conformational alterations of albumin macromolecule, we aim to overview numerous types of research that evaluated the cyto/genotoxicity effects of these antioxidants using several procedures.","PeriodicalId":12418,"journal":{"name":"Food Science & Nutrition","volume":null,"pages":null},"PeriodicalIF":3.9,"publicationDate":"2024-08-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141934098","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Influenza viruses pose significant public health threats because they can cause seasonal outbreaks and global pandemics. Current preventive measures, including vaccines and antiviral drugs, are limited by their low efficacy and the emergence of drug‐resistant viruses. Addressing these issues necessitates the development of novel preventive and treatment methods. Our previous work highlighted the inhibitory effects of soybean hydrothermal extract on influenza virus growth. In this study, we aimed to delve into the mechanism underlying the antiviral activity, specifically the inhibition of viral entry. Our findings reveal that soybean extract significantly inhibited the stages of viral entry during a viral infection and hindered virus uptake by cells. Fluorescence microscopy of stained viral nucleoproteins demonstrated viral localization on the cell membrane in soybean‐treated cells, highlighting a distinctive pattern compared to the control cells where the virus was internalized. Soybean extract targeted the clathrin‐dependent endocytosis pathway, as evidenced by 76% inhibition using a clathrin‐dependent marker (transferrin). The identification of soybean inhibitors underscores the need for further investigation and offers potential for innovative antiviral interventions.
{"title":"Soybean extract inhibits influenza virus entry: Mechanistic insights","authors":"Natsumi Sakata, Yuka Horio, Ryoichi Yamaji, Yuji Isegawa","doi":"10.1002/fsn3.4324","DOIUrl":"https://doi.org/10.1002/fsn3.4324","url":null,"abstract":"Influenza viruses pose significant public health threats because they can cause seasonal outbreaks and global pandemics. Current preventive measures, including vaccines and antiviral drugs, are limited by their low efficacy and the emergence of drug‐resistant viruses. Addressing these issues necessitates the development of novel preventive and treatment methods. Our previous work highlighted the inhibitory effects of soybean hydrothermal extract on influenza virus growth. In this study, we aimed to delve into the mechanism underlying the antiviral activity, specifically the inhibition of viral entry. Our findings reveal that soybean extract significantly inhibited the stages of viral entry during a viral infection and hindered virus uptake by cells. Fluorescence microscopy of stained viral nucleoproteins demonstrated viral localization on the cell membrane in soybean‐treated cells, highlighting a distinctive pattern compared to the control cells where the virus was internalized. Soybean extract targeted the clathrin‐dependent endocytosis pathway, as evidenced by 76% inhibition using a clathrin‐dependent marker (transferrin). The identification of soybean inhibitors underscores the need for further investigation and offers potential for innovative antiviral interventions.","PeriodicalId":12418,"journal":{"name":"Food Science & Nutrition","volume":null,"pages":null},"PeriodicalIF":3.9,"publicationDate":"2024-08-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141934101","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Astragalus polysaccharide is one of the most extensively studied traditional Chinese medicinal polysaccharides because of its immunomodulatory activity and has attracted considerable attention. Existing evidence suggests that its potential immunomodulatory mechanism is related to the modulation of intestinal microbiota. However, current research methods on the gut microbiota mainly focus on 16S rRNA sequencing, providing limited evidence of specific changes in functional bacterial groups in the intestine. Butyrate is a class of short‐chain fatty acids among the microbial metabolites in the gut and is most closely associated with immunomodulatory activity. Thus, in this study, we extracted and purified a polysaccharide from astragalus composed of a main chain of →4)‐α‐D‐Glcp‐(1 → and →4,6)‐α‐D‐Glcp‐(1→, with side chains of →6)‐α‐D‐Glcp‐(1→ and aggregated arabinose, and investigated the changes in butyrate‐producing bacterial groups in mice during the immunomodulation process of astragalus polysaccharide, using two butyrate‐producing bacterial‐specific primers. The results showed that oral administration of astragalus polysaccharide significantly increased butyrate production in the mouse intestine, restoring the disrupted butyrate‐producing bacterial abundance and diversity caused by immunosuppression. In conclusion, our study provides the first evidence of the targeted modulation of the butyrate‐producing gut microbiota by astragalus polysaccharide, offering insights into its pharmacological activity.
{"title":"Enhancing immunomodulation in cyclophosphamide‐induced immunosuppressed mice through targeted modulation of butyrate‐producing gut microbiota via oral administration of astragalus polysaccharides","authors":"XinQian Rong, QingLong Shu","doi":"10.1002/fsn3.4386","DOIUrl":"https://doi.org/10.1002/fsn3.4386","url":null,"abstract":"Astragalus polysaccharide is one of the most extensively studied traditional Chinese medicinal polysaccharides because of its immunomodulatory activity and has attracted considerable attention. Existing evidence suggests that its potential immunomodulatory mechanism is related to the modulation of intestinal microbiota. However, current research methods on the gut microbiota mainly focus on 16S rRNA sequencing, providing limited evidence of specific changes in functional bacterial groups in the intestine. Butyrate is a class of short‐chain fatty acids among the microbial metabolites in the gut and is most closely associated with immunomodulatory activity. Thus, in this study, we extracted and purified a polysaccharide from astragalus composed of a main chain of →4)‐α‐D‐Glcp‐(1 → and →4,6)‐α‐D‐Glcp‐(1→, with side chains of →6)‐α‐D‐Glcp‐(1→ and aggregated arabinose, and investigated the changes in butyrate‐producing bacterial groups in mice during the immunomodulation process of astragalus polysaccharide, using two butyrate‐producing bacterial‐specific primers. The results showed that oral administration of astragalus polysaccharide significantly increased butyrate production in the mouse intestine, restoring the disrupted butyrate‐producing bacterial abundance and diversity caused by immunosuppression. In conclusion, our study provides the first evidence of the targeted modulation of the butyrate‐producing gut microbiota by astragalus polysaccharide, offering insights into its pharmacological activity.","PeriodicalId":12418,"journal":{"name":"Food Science & Nutrition","volume":null,"pages":null},"PeriodicalIF":3.9,"publicationDate":"2024-08-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141968824","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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