Food Science & Nutrition最新文献

In e-sports players, the competitive environment and increased time spent in front of the screen for the game may lead to stress and physical inactivity, and individuals may develop negative eating behaviors. In this study, it was aimed to examine the relationship between perceived stress and eating behavior in e-sports players. This cross-sectional correlational study was conducted with 235 e-sports players aged between 18 and 29 years who are members of the e-sports community of a public university in Turkey. The questionnaire form used to obtain the study data included information on general and eating habits, Adult Eating Behavior Scale, SCOFF Eating Disorders Scale and Perceived Stress Scale. Among the e-sports players who participated in the study, 85.5% were male and 50.2% were between the ages of 18-23 (mean age 23.9 ± 4.4). The results of regression analysis showed that as the perceived stress level increased in e-sports players, SCOFF (β = 1.093), emotional over-eating (β = 0.306), hunger (β = 0.455), and emotional under-eating (β = 0.193) scores tended to increase (p < 0.05). Perceived stress level was found to be associated with eating behaviors in individuals interested in e-sports. These results reveal the importance of interventions that support stress management and healthy eating behaviors for e-sports players.

Postharvest brown spot (Lasidiplodia theobromae) and crown rot (caused by a pathogen complex) are the most important postharvest issues in Bangladesh. Research information regarding banana postharvest disease control is limited in Bangladesh. Thus, this research aimed to identify the causal agent, and tested certain botanical extracts for their antifungal properties to reduce banana postharvest infections. These two symptoms of local banana provided 37 fungal isolates through standard isolation method. Later, L. theobromae, Colletotrichum fructicola, and Fusarium equiseti were identified morphologically and molecularly. Lasidiplodia theobromae (Lt1) was selected for further disease control studies as this pathogen causes both crown rot and brown spot simultaneously. For the antifungal efficacy tests, several botanical extracts (from Aloe vera, garlic bulb, onion bulb, and moringa leaf t) were chosen based on their local availability and previous research findings (on other fruit). Among the botanicals, Aloe vera + Garlic (0.78 cm), Aloe vera (3.08 cm), and Garlic (0.53 cm) successfully reduced the fungal growth compared with the untreated control (4.78 cm) in vitro. Among these botanicals, Aloe vera (250 mL/L) + Garlic (50 mL/L) successfully reduced both brown spot and crown rot in planta at 11 days after treatment. This botanical combination did not have an adverse effect on the physiochemical properties of banana such as weight, color, firmness, and TSS. This study suggests Aloe vera and garlic as nonchemical green fruit coat to reduce the postharvest fruit diseases and ensure consumer safety.

Sodium Dehydroacetate (Na-DHA), a widely used food additive, has raised concerns about the chronic health risks associated with long-term exposure. However, the potential impact of Na-DHA on bone metabolism, its contribution to osteoporosis risk, and the specific molecular mechanisms remain unclear. This study aims to systematically elucidate the molecular mechanisms through which Na-DHA induces osteoporosis by integrating network toxicology, molecular docking, and in vitro experiments. Potential targets of Na-DHA were identified through multi-database screening. Osteoporosis-related genes were extracted from the GEO database (GSE156508) and subjected to differential and enrichment analyses. Common targets between Na-DHA and osteoporosis were identified using a Venn diagram. A protein-protein interaction (PPI) network was constructed using STRING, and core targets were selected through random forest analysis. Molecular docking of core targets with Na-DHA was performed using AutoDock Vina. Human bone marrow mesenchymal stem cells (hBMSCs) were used as a model to assess cell viability using the CCK-8 assay, observe osteogenic/adipogenic differentiation phenotypes through Alizarin Red S and Oil Red O staining, and validate the expression of core targets and osteogenic genes by qRT-PCR and Western blot. Multi-database screening identified 325 potential Na-DHA targets and 500 osteoporosis-related differential genes. Of these, 34 common key targets were identified, which were mainly enriched in pathways related to lipid metabolism, autophagy, and steroid biosynthesis. Random forest analysis identified LCMT1, ARHGEF11, and VCAM1 as core targets, and molecular docking revealed potential binding interactions between Na-DHA and all three targets. In vitro experiments demonstrated that 10 μM Na-DHA significantly inhibited hBMSCs viability, reduced calcium deposition in Alizarin Red S staining, increased lipid droplet accumulation in Oil Red O staining, and downregulated the expression of key osteogenic genes (BGLAP, SP7, RUNX2, ALPL). Moreover, Na-DHA significantly upregulated the mRNA and protein expression of LCMT1 and downregulated the mRNA and protein expression of ARHGEF11 and VCAM1. Na-DHA may increase osteoporosis risk by upregulating LCMT1, downregulating ARHGEF11 and VCAM1, and disrupting lipid metabolism and the balance between osteogenesis and adipogenesis, ultimately disrupting bone metabolic homeostasis. This study provides scientific evidence for assessing the skeletal health risks of Na-DHA and exploring potential intervention targets for bone toxicity.

Porridges are the main staple food in sub-Saharan Africa. They are generally starchy and are made from composite flours of various cereals. Evaluation of color, pasting, rheological, and functional properties of the composite flour samples was done, since these influence the cooking and product quality of the porridges. Sorghum-pearl millet blends were substituted at levels from 10% to 50% using oyster mushrooms to form the composite flours. Rheometer and Rapid Visco Analyzer were used in the determination of rheological and pasting properties respectively, while Chroma Meter was used in color determination. Bulk density, water and oil absorption, and swelling qualities were also determined. The study findings indicated that fortified flours had a consistently higher water, oil, and swelling properties indicating that oyster mushrooms have a higher absorption capacity. The color parameters (L* (degree of lightness), b* (yellowness), chroma, hue angle) increased while the pasting parameters (peak, trough, breakdown, final, and setback viscosities) reduced with an increase in oyster mushroom levels; that is, final viscosity decreased with increased oyster mushroom levels in the pearl millet-sorghum flours from 1072.7 ± 61.8 to 216.8 ± 21.2 mPas. For the dynamic rheological tests of the thin porridges prepared from the composite flours showed a distinctive gel-like character under the measurement conditions, an indication that elastic behavior dominated over viscous behavior. The level of storage and loss moduli decreased with increasing substitution levels, which is coherent with the pasting properties. Research on physico-functionality of sorghum-pearl millet composite flours fortified with oyster mushrooms shows that the substitution of mushrooms has no significant negative effect on the composite flour functionality. Oyster mushrooms could therefore be used to fortify cereals without affecting their physical properties.

Plant-based beverages (PBBs) have attracted considerable attention from the global dairy industry as a viable substitute to the milk industry due to their sustainability, nutritional value, and economics. An emerging trend is PBBs, which can be an affordable option for low-income populations in developing nations and in areas where there is a limited supply of cow's milk. The PBB market is projected to reach a value of $7.3 billion by 2032, growing at a compound annual growth rate (CAGR) of 10.3% from 2023 to $2.8 billion in 2022. The increase of vegans around the world is the main factor propelling the PBB market's expansion. Cereals, legumes, nuts, and seeds are the sources that may be utilized for manufacturing vegetal beverages. The present possibilities and obstacles related to PBB development are explored in this review. This review summarizes novel insights on PBB, the use of novel ingredients, traditional and technologically advanced methods, health benefits, and risks related to consuming these beverages. This comprehensive review also briefly describes the production processes utilized for producing PBBs, the bioavailability of nutrients, their impact on gut microbiota, and the sustainability of PBBs for the circular economy. These insights are intended to assist scientists and food producers in choosing and refining appropriate processing techniques to enhance the nutritional attributes, shelf life, and consumer acceptability of PBBs.

Fruits are a critical component of the human diet, as they provide essential dietary nutrients that play an important role in the functioning of the human body and maintaining health. It is well-known that consuming fruits has various benefits, including the prevention of chronic diseases, cancer, and cardiovascular disorders. Thus, wider availability and maintaining the quality of fruits are highly required. Around 25% of global crop losses reported annually are attributed to disease and pest infestations, as per the Food and Agriculture Organization. Fungal pathogens are a major cause of post-harvest diseases, which significantly affect production and lead to economic losses. To address this, disease diagnosis at an early stage is crucial to enable timely monitoring, implementation of prevention techniques, and minimizing storage-related losses. Various methods are available for early pathogen detection; spectroscopic and imaging techniques have been widely applied as they offer cost-effectiveness, potential for real-time analysis, and a non-destructive nature of analysis. When integrated with advanced decision-support tools, these instrumental techniques can enable rapid and accurate detection of fungal diseases in fruits. In recent years, nanotechnology has emerged as a promising approach, with a wide range of nanoparticles being utilized to develop nanobiosensors for various applications. This review also highlights recent advancements in the use of nanomaterials and nanoparticle-based sensing systems for the detection of pathogens, providing an overview of their potential role in improving post-harvest disease diagnostics.

Boscia senegalensis (Pers.) Lam. Ex Poir. (Capparaceae) is an important local famine food plant in Africa and is widely exploited by healers in the Sahelian region for its seeds, which are used to reduce hyperglycemia. We studied the efficacy of the commercial dosage form of Boscia senegalensis, namely Boscisucrophage (BSP), in type 2 diabetes (T2DM) patients with resistance to oral antihyperglycemic drugs. The clinical benefits of BSP were in a prospective, single-center, open-label, single-arm interventional study involving 43 naïve patients and 289 diabetic patients resistant to oral antidiabetic drugs. All patients received capsules containing a fixed dose of 350 mg of BSP, taken three times daily for 12 weeks. Outcomes were monitored through venous blood glucose levels, glycosylated hemoglobin (HbA1c), urine glucose excretion (UGE), aspartate aminotransferase, alanine aminotransferase, creatinine levels, and clinical examination of functional symptoms. In the clinical study, BSP significantly reduced glycemia and HbA1c levels, increased urine glucose excretion (UGE), and alleviated the side effects and functional symptoms of T2DM. Our clinical findings provide preliminary evidence supporting the potential use of BSP to reduce glycemia and HbA1c in T2DM patients resistant to oral antihyperglycemic drugs, with no significant adverse effects observed in this study. These results highlight BSP's potential as a dual SGLT1/SGLT2 inhibitor, suggesting a novel mechanism of action. However, further validation through randomized controlled trials is necessary to confirm these findings. Trial Registration: National Ethics Committee (N°679/PR/PM/MSP/SE/SG/DHATC/SGH/SRH/13).

Injera, Ethiopia's traditional fermented flatbread, is made primarily from teff flour and water, characterized by its soft, spongy texture and slightly sour taste that develops during natural fermentation. This study aims to explore how blending ratios and fermentation times impact the quality of injera made with teff, maize, and potato flours. The research used a factorial design with two factors (blending ratio and fermentation time) arranged in a completely randomized treatment structure. The proximate compositions of all raw sample flours were significantly different at a 0.05 significance level. The results demonstrate that the addition of maize and potato flours in teff injera and subjecting the batter to extended fermentation (72 h) can effectively modify the nutritional profile of injera. Composite formulations, particularly BR1, offer potential advantages in terms of increased fiber content and reduced energy value, which may help address rising injera costs while maintaining acceptable nutritional quality. The study showed that blending teff with maize and potato flours, along with controlled fermentation times, significantly affects the physicochemical, nutritional, microbial, and sensory qualities of injera. BR1 fermented for 72 h is recommended, as it offers a shelf-life and nutritionally beneficial alternative to injera made from teff.

The association between dietary iron intake and sleep disorder remains insufficiently understood. The aim of this research was to explore the relationship between dietary iron intake and sleep disorder. This research used data from the National Health and Nutrition Examination Survey conducted during the period from 2005 to 2014. Weighted logistic regression analyses were performed to detect the association between iron intake and sleep disorder. The participants had a mean age of 46.92 ± 0.29 years, and 51.19% were female. Overall, dietary iron intake showed a significant inverse association with sleep disorders (log₂-transformed iron intake: OR, 0.84; 95% CI: 0.74, 0.96). Per log₂-transformed unit increase in iron intake, the odds of sleep disorders decreased by 23% in women (OR: 0.77; 95% CI: 0.66, 0.91). However, dietary iron intake was not associated with sleep disorder in men (OR: 0.94; 95% CI: 0.81, 1.10). In addition, there was an L-shaped relationship between iron intake with sleep disorder among women (p for non-linearity = 0.01). This study demonstrated that higher dietary iron intake was inversely associated with sleep disorder exclusively in women.

This study investigated the efficacy of microwave and ultrasound technologies in extracting phosvitin from egg yolk. Extractions were conducted for 4 and 8 min using ultrasound powers of 200, 300, and 400 W, and microwave powers of 180, 360, and 600 W. The %yield, %phosphorus, and %nitrogen of the extracted phosvitin were measured. FT-IR and SDS-PAGE analyses were performed to characterize the phosvitin. The superior samples from each extraction method were further evaluated for antioxidant properties, emulsifying activity index (EAI), and emulsion stability index (ESI). Samples treated with microwave power of 180 W for 4 min (MT4P180, 4.68%) and ultrasound power of 200 W for 4 min (UT4P200, 3.77%) had the highest %yield compared to other treatments with a significant difference (p < 0.05). The highest ratio of phosvitin to total protein with a significant difference (p < 0.05) was observed in microwave samples treated at 600 W for 8 min (MT8P600, 76.68%) and in ultrasound samples treated at 400 W for 8 min (UT8P400, 54.41%). The presence and purity of phosvitin were confirmed by FT-IR (Peaks at 976 and 1079 correspond to PO₄ ^3-) and SDS-PAGE (bands in the 31-47 kDa range), respectively. The antioxidant activity of MT8P600 (36.20%) was significantly higher than that of UT8P400 (23.58%) (p < 0.05). EAI and ESI in the UT8P400 (24.30-98.5) were significantly higher than those of MT8P600 (20.8-83.7) (p < 0.05). Therefore, microwave technology is considered a modern and efficient method for producing phosvitin, a natural and biodegradable antioxidant and emulsifier, for use in food products.