Food Science & Nutrition最新文献

The Maillard reaction, a nonenzymatic browning reaction that occurs between amines and carbonyl groups during food processing and cooking, generates products with antioxidant activity. Dipeptides composed of leucine and lysine (Leu–Lys and Lys–Leu) are frequent sequences in a variety of food proteins. Previously, we demonstrated that these dipeptides exhibit antioxidant activity and extend the lifespan of the nematode Caenorhabditis elegans (C. elegans). Although the Maillard reaction can improve peptide bioactivity, its effects on Leu–Lys and Lys–Leu remain unclear. Therefore, we investigated the antioxidant activity of Maillard reaction products (MRPs) derived from these dipeptides in vitro and their effects on the aging process in C. elegans. The antioxidant activity of Leu–Lys was unaffected by the Maillard reaction. By contrast, MRPs generated from Lys–Leu exhibited the highest antioxidant activity after 2 h of heat treatment with glucose. In wild-type C. elegans, the administration of Lys–Leu MRPs extended lifespan under both normal and oxidative stress conditions and improved motility with aging. In addition, Lys–Leu MRPs reduced the accumulation of reactive oxygen species and increased the mRNA expression of an antioxidant-related gene (sod-3). However, lifespan extension by Lys–Leu MRPs was not observed in sod-3 and daf-16 mutants. These findings suggest that Lys–Leu MRPs extend the lifespan of C. elegans via the insulin/insulin-like growth factor signaling pathway.

This study investigated the changes in volatile flavor compounds of Boletus edulis under different cooking methods (fresh, steaming, frying, roasting and boiling) using gas chromatography-ion mobility spectrometry (GC-IMS) and electronic nose technology. Characteristic fingerprints of flavor compounds were established, and principal component analysis (PCA) was applied for quantitative analysis of flavor substance changes, combined with a sensory evaluation system to comprehensively assess the impact of cooking processes on the volatile flavor of B. edulis. A total of 49 volatile compounds were detected in the samples of B. edulis subjected to five different processing methods. These include 27 thioethers, 16 aldehydes, 12 alcohols, 10 ketones, 1 ester, 4 pyrazines, 2 furans, 2 acids, and 2 heterocyclic compounds. Flavor fingerprint analysis revealed significant compositional differences among groups: Fresh B. edulis (NG0) had higher signal intensities of 2-octenal, 1-octen-3-one, and 3-octanone; steamed samples (NG1) showed weakened signals of these three compounds but enhanced 1-octen-3-ol and heptanal; fried samples (NG2) exhibited stronger signals of 2-furaldehyde, 1-octen-3-ol and other compounds; roasted samples (NG3) had prominent signals of 1-octen-3-one, 2-methyl-2-hepten-6-one, etc.; boiled samples (NG4) were characterized by high signals of 2-propanone, 1-octen-3-ol, etc. Fresh, steamed, and boiled B. edulis mainly contained E-2-octenal, 1-octen-3-one, and other compounds, while high-temperature cooking (frying, roasting) led to flavor compounds dominated by aldehydes and pyrazines. The electronic nose detection effectively discriminated among B. edulis samples prepared with different cooking methods. From the perspective of the comprehensive sensory evaluation scores, fried and roasted B. edulis obtained higher scores and demonstrated a more well-balanced flavor profile, suggesting that frying and roasting might be the optimal cooking methods for B. edulis. These results provide a theoretical basis for flavor regulation during B. edulis cooking, data support for the improvement and innovation of B. edulis dishes, and technical guidance for the development of B. edulis processed products.

Ovarian cancer, the eighth leading cause of cancer-related deaths globally, is projected to result in approximately 307,000 deaths by 2040. So, identifying novel therapeutic compounds is critical to improving the survival rate of patients with ovarian cancer. Calycosin, derived from Astragalus root, has demonstrated anti-cancer properties, suggesting its possible use for treating ovarian cancer. In the present study, we synthesized and evaluated a series of calycosin derivatives (H1–H10) to enhance its therapeutic efficacy against ovarian cancer. Among these, calycosin derivative H10 exhibited the most potent anti-cancer activity, effectively inhibiting cell proliferation, migration, and colony formation abilities in SKOV3 and A2780 ovarian cancer cell lines. In addition, H10 induced G0/G1 cell cycle arrest and dose-dependent apoptosis in these cells. Further, comparative proteomic analysis coupled with Ingenuity Pathway Analysis was used to delineate the molecular mechanisms underlying the anti-ovarian cancer effect. Our results demonstrated that H10 modulated key biological processes related to DNA damage response, chromatin and kinase activities, ferroptosis, FoxO signaling, and p53 signaling in ovarian carcinoma. Specifically, H10 regulated a protein cluster comprising RAD51AP1, USP1, USP22, DDX11, ACSL4, GPX4, NCOA4, CCNB1, and CDK1, which are critical to ovarian tumorigenicity. Functional assays confirmed H10's ability to induce cell cycle arrest, senescence, and apoptosis, while proteomic analysis further highlighted its regulatory role in cell cycle regulation and ferroptosis. These findings identify calycosin H10 as a promising therapeutic candidate for ovarian cancer, offering novel insights into its molecular mechanisms of action.

Post-operative/post-anesthesia sleep disturbances are a major concern to patients, impacting recovery and overall well-being. Probiotics may offer potential benefits for sleep promotion by modulating microbial diversity and abundance. This study aimed to investigate the effect of targeted probiotic treatment on anesthesia-induced sleep disturbances and its impact on the microbiota and metabolites in the gut and lungs. Eight-week-old male SD rats received a continuous inhalation of isoflurane, combined with oral yogurt treatment without or containing probiotic Lactobacillus and Bifidobacteria. Rats underwent electrode implantation and 7 days of polysomnography. 16S rRNA sequencing and untargeted metabolomic analysis from fecal and BALF samples were used to investigate the changes in the gut and lung microbiota and their metabolites. Isoflurane exposure led to sleep disturbances associated with a significant reduction in Lactobacillus and Bifidobacteria in the gut. Targeted probiotic supplementation improved post-anesthesia sleep quality (NREM sleep time on day 1: Yogurt+ISO group 597.25 ± 100.15 vs. Probiotic+ISO group 772.77 ± 29.36 min, p = 0.002), increased the abundance of beneficial gut bacteria, and reduced wake-related metabolites in both the gut and lungs. Correlation analysis revealed significant negative correlations between the abundance of beneficial gut flora and wake-related metabolites (all p < 0.05). The present study first indicated that targeted probiotic treatment alleviated post-anesthesia sleep disturbances by modulating both the gut and lung microbiota and their metabolites. These findings suggest that peri-anesthesia probiotic treatment may be a viable strategy for improving sleep disturbances, although further clinical research into the underlying mechanisms is needed.

The link between Vitamin D (Vit D) deficiency and sudden sensorineural hearing loss (SSNHL), especially regarding recurrence and age-related disparities, remains unclear. Recurrence and age-specific risks of SSNHL are under addressed, limiting preventive strategies. This study investigated if Vit D deficiency increases SSNHL onset and recurrence risks, with a focus on age-specific associations. In this prospective cohort study, 80 adult SSNHL patients and 60 matched controls were enrolled. All patients received standard therapy. Baseline serum 25(OH)D was measured, Vit D deficiency or insufficient patients were randomized in a single-blind manner to receive 3-month Vit D supplementation. We monitored Vit D levels, hearing recovery (pure-tone audiometry at 10 days and 3 months), recurrence, and associated symptoms. Vit D deficiency was more prevalent in SSNHL patients than controls (38.8% vs. 10.0%, p = 0.000). Recurrent SSNHL patients had significantly lower Vit D levels (18.4 ± 4.1 ng/mL) than first-onset patients (24.9 ± 9.7 ng/mL). The highest deficiency rate (60.0%) was in patients under 30 years. Multivariate analysis identified audiometric subtype, not Vit D status, as an independent outcome predictor. Vit D supplementation did not significantly improve recovery rates (75.7% vs. 68.2%) or alleviate symptoms. Vit D deficiency is a significant, modifiable risk factor for SSNHL onset and recurrence, with the strongest association in patients under 30 years old. However, short-term Vit D supplementation initiated after SSNHL diagnosis failed to improve clinical outcomes, underscoring that long-term maintenance of adequate Vit D levels, rather than acute post-symptom intervention, may be critical for reducing SSNHL risk in high-risk populations.

Small tomatoes are an important economic fruit crop. Strategies to rapidly and stably improve their taste and nutritional quality are of significant economic value. This study evaluated grafting tomato scion ZheYingFen1 (ZYF1) onto eggplant rootstocks (ZheQie117 or ZheQie10). Comprehensive metabolomics and targeted assays demonstrated that grafting substantially increased fructose and glucose levels, thereby enhancing sweetness compared with self-rooted controls. Lycopene content rose significantly, particularly with the ZQ117 rootstock, without elevating key organic acids linked to sourness. Conversely, most free amino acids decreased, including umami-associated glutamate. Energy metabolite profiling showed graft-specific shifts, with pronounced enrichment in sulfur-containing glucosinolate biosynthesis pathways, suggesting modified defense responses and flavor profiles. These results demonstrate that compatible eggplant rootstocks provide a practical horticultural strategy to directly improve tomato sweetness and nutritional value without compromising acidity. This work provides evidence that eggplant rootstocks can effectively improve both the sweetness and nutritional value of tomatoes through metabolic reprogramming, offering a practical and sustainable approach for quality enhancement in commercial tomato production while maintaining a favorable acidity balance.

Oxidative stress is a major contributor to chronic diseases such as cardiovascular disease (CVD) and cancer, and antioxidants may play a protective role. However, the link between overall dietary antioxidant intake, measured using the Composite Dietary Antioxidant Index (CDAI), and long-term health outcomes remains unclear. This prospective cohort study investigated the association between CDAI and cause-specific mortality, including CVD and cancer, as well as all-cause mortality and CVD incidence, using data from 6484 adults (mean age: 48.38 years, 39.98% male) in the Mashhad Stroke and Heart Atherosclerosis Disorder (MASHAD) cohort. Dietary intake was evaluated using a validated food frequency questionnaire, and CDAI was calculated from six dietary antioxidants. Participants were followed for 10 years. Kaplan–Meier survival analysis showed that individuals in the third and fourth quartiles of CDAI had significantly lower cancer mortality (p = 0.011) and cardiovascular mortality (p = 0.021). Multivariable Cox regression revealed a significant inverse association between CDAI and cardiovascular mortality in the second (OR = 0.531; 95% CI: 0.391–0.884) and third (OR = 0.535; 95% CI: 0.321–0.892) quartiles, but not in the fourth (OR = 0.847; 95% CI: 0.537–1.337). Higher CDAI was also linked to lower cancer mortality in crude (OR = 0.424; 95% CI: 0.224–0.802), first (OR = 0.384; 95% CI: 0.198–0.747), and second (OR = 0.398; 95% CI: 0.202–0.785) models, though this association weakened after full adjustment (OR = 0.469; 95% CI: 0.165–1.331). No significant link was found between the highest CDAI quartile and all-cause mortality (p > 0.05). Overall, these findings suggest that moderate antioxidant intake may offer protective effects, particularly for cardiovascular outcomes.

Wheat, being a major staple crop worldwide, is often attacked by rust diseases, which cause severe yield losses. The early detection and diagnosis of fungal infections, yellow rust, and brown rust are critical in minimizing their consequences. A web-based system based on a Convolutional Neural Network (CNN) was developed for the quick identification and classification of wheat plant diseases. The diseases that we examine in wheat plants are brown rust (BR) and yellow rust (YR), and healthy plants are classified in the third category. A dataset of labeled images of YR, BR, and healthy wheat plants was used to train the CNN. The model achieved a remarkable 96% classification accuracy. In addition to disease diagnosis, a recommendation module that gives advice on proper treatment based on disease names or symptoms is also provided. This twofold functionality allows for timely disease management and identification and facilitates the treatment of other wheat diseases besides rust diseases. Integrating the trained CNN model into an intuitive web application makes it user-friendly for end users, notably farmers, to have a practical tool in protecting wheat crops.

The development of gluten-free bread innovations is driven by increased public awareness of healthy living, the rising number of individuals with celiac disease and gluten allergies, and efforts to reduce dependence on wheat imports by utilizing local commodities. Xanthan Gum (XG) and hydroxypropyl methylcellulose (HPMC) are commonly used hydrocolloids in gluten-free bread because they have been proven effective in improving gluten-free bread quality and mimicking the function of gluten in the bread matrix. This literature review aims to evaluate the roles of XG and HPMC in gluten-free bread based on physical characteristics (specific volume, organoleptic properties, and color), texture, and nutrition. This study employs the Textual Narrative Synthesis method and PRISMA (Preferred Reporting Items for Systematic Reviews and Meta-Analyses) technique, resulting in 41 selected studies after a comprehensive literature assessment. The review findings indicate that the addition of XG and HPMC to gluten-free bread can enhance specific volume, sensory quality, and texture characteristics. The type of hydrocolloid, flour or starch used, water content, and the addition of various ingredients in the formulation influence the physical, textural, and nutritional properties of gluten-free bread. The use of these hydrocolloids offers a solution for the food industry in producing high-quality gluten-free bread.