Food Science & Nutrition最新文献

The seed of fenugreek (FS) was traditionally used in diets and as a spice in India, as well as medicine in China. It had anti-diabetic and anti-hypolipidemic effects. According to the theory of traditional Chinese medicine, the effects of FS were enhanced after salt processing. But the enhanced effect of salt-processed fenugreek seed (SFS) on anti-hyperlipidemia was not yet fully understood. By UPLC-QTOF-MS analysis, five flavonoids and six saponins were tentatively identified in SFS. Salt processing increased the dissolution of polysaccharides and trigonelline. FS and SFS significantly improved the serum biochemical indexes, including total cholesterol (TC), triglycerides (TG), and low-density lipoprotein cholesterol (LDL-C) of hyperlipidemic rats, promoted the excretion of TC and total bile acid (TBA), and downregulated aspartate aminotransferase (AST). According to the results of factor analysis, FS and SFS restored the severity of hyperlipidemia to a similar extent, and SFS enhanced the excretion of cholesterol more significantly. FS and SFS reduced the ratio of Firmicutes/Bacteroidetes (F/B), which was upregulated in HFD group. Additionally, SFS significantly increased the abundance of Ruminococcus_1, which was negatively correlated with blood lipid levels. Thus, to regulate gut microbiota and promote the excretion of cholesterol were the mechanisms of the effects of SFS on hyperlipidemia. The higher amounts of total polysaccharides and trigonelline in SFS than in FS led to their different effects.

A high amount of waste is generated in tomato paste production. This waste contains tomato peel and seeds which are rich in food components such as carotenoids, phenolic compounds, mineral matters, dietary fibers, proteins, and fats. Therefore, it draws attention as a good enrichment material. In this study, biscuit production was carried out using tomato paste production waste powder (TPWP) at ratios of 0% (control), 6% (TPW6), 12% (TPW12), and 18% (TPW18). In the study, firstly, various chemical, physical, and sensory properties of the biscuit samples were determined. In biscuits, the amount of protein, fat, ash, total dietary fiber, insoluble dietary fiber, P, K, Ca, Mg, Mn, total phenolic, lycopene and β-carotene contents, a* and b* color values, and antioxidant activity value increased significantly as the TPWP addition ratio increased (p < 0.05); carbohydrate ratio, energy value, and L* value decreased significantly (p < 0.05). In light of the results from sensory analysis, the samples produced by adding TPWP up to 12% had similar scores as the control sample in terms of color, odor, hardness, and chewiness parameters (p > 0.05). In addition, overall acceptability scores and taste decreased with the increase in the TPWP addition ratio. Finally, biscuit samples were examined in terms of functional (total dietary fiber, lycopene, β-carotene, and antioxidant activity) and sensory properties (taste, color, chewiness) using the integrated AHP-TOPSIS method, and the optimum product formulation was determined as TPW12 according to these criteria. Total dietary fiber, total phenolic contents and antioxidant activity of TPW12 were found to be approximately 2.2-, 5.6- and 13.6- fold higher compared to the control sample, respectively. Additionally, lycopene and β-carotene contents of TPW12 were 6.57 and 14.75 ppm, whereas no lycopene and β-carotene were detected in the control sample. The results of the study revealed that TPWP could be an excellent source of dietary fiber, lycopene and β-carotene for biscuits.

Heating food proteins promotes a reaction between proteins and sugars called the Maillard reaction (MR). Maillard reaction products (MRPs) have been linked to increased immunogenicity of proteins through interaction with receptors for advanced glycation end products (RAGE). Here, we aimed to characterize the functional properties of whey protein hydrolysates (WPHs) and its' fractions. A partial WPH1 and an extensive WPH2 were size fractionated. The MRPs were detected with anti-Nε-carboxymethyllysine (CML) antibody and binding to RAGE was measured using inhibition ELISA. Induction of pro-inflammatory cytokines was determined in THP-1-derived macrophages, and the capacity to induce degranulation of basophils was assessed using FcεRI+ RBL cells. The partial WPH1, but not WPH2, contained high MW fractions (aggregates > 100 kDa) which bound to RAGE and induced the production of IL-6, IL1-β, and IL-8 in THP-1 macrophages. The aggregates of WPH1, but not the smaller fractions, induced the degranulation of FcεRI+ RBL cells. The presence of high MW glycated aggregates in partial WPHs leads to increased binding to RAGE, production of pro-inflammatory cytokines, and basophil degranulation in the presence of whey-specific IgE. This implies that the safety and functionality of partially hydrolyzed formulas should not be generalized due to their composition and potential immunogenicity of glycated aggregates.

Royal jelly (RJ) is known to contain 10-hydroxydecanoic acid (10HDAA), which has been shown to have immune activation properties, including the promotion of M cell differentiation. However, the natural concentration of 10HDAA in RJ is relatively low. To enhance the functional use of RJ as an immunostimulatory food ingredient, this study aimed to increase its 10HDAA content using bacteria capable of converting 10-hydroxy-2-decenoic acid (10H2DA) to 10HDAA in RJ. A lactic acid bacterium, Lactobacillus panisapium, was isolated from the digestive tract of queen bees and demonstrated a high capacity to convert 10H2DA to 10HDAA. Using the isolated strain, fermented RJ (fRJ) with a fivefold increase in 10HDAA content was produced compared to raw RJ. Preliminary evaluations of fRJ's immune-stimulating effects revealed significant benefits, including enhanced M cell differentiation, activation of macrophage phagocytic ability, and increased immunoglobulin (Ig) A secretion in individuals with reduced salivary IgA levels. Safety assessments confirmed that fRJ is safe for consumption. In summary, fRJ enriched with 10HDAA was produced and demonstrated potential as an immune-stimulating food.

There is some evidence of a link between fermentable oligosaccharides, disaccharides, monosaccharides and polyols (FODMAP) diet and irritable bowel syndrome (IBS). However, few studies have analyzed the relationship between specific dietary intakes and IBS using Mendelian randomization (MR). Exposure and outcome datasets were sourced from the IEU Open GWAS project. Genetic variants significantly associated with 28 dietary intakes at a genome-wide level were selected as instrumental variables. Summary statistics for the target outcome of IBS were obtained with a sample of 187,028 European individuals (4605 cases, 182,423 controls). Univariable and multivariable MR analyses were conducted to estimate the overall and independent MR associations after adjustment for genetic liability to intestinal flora. Genetic predispositions to six of 28 dietary intakes were associated with a decreased risk of IBS, including dried fruit, beef, cereal, lobster/crab, cereal, feta, and coffee, while cherry and poultry intake were associated with an increased risk of IBS. Three of eight associations persisted after adjusting for genetically predicted intestinal flora, and multivariable MR analysis identified that salad/raw vegetable intake was associated with a decreased risk of IBS. Twenty of 28 dietary intakes did not remain significantly associated after adjustment for intestinal flora. This study provides MR evidence supporting causal associations between FODMAP dietary intakes and IBS.

Obesity is a major health problem associated with Type 2 diabetes, non-alcohol fatty liver disease (NAFLD), and atherosclerosis. Functional lactic acid bacteria-fermented products have been reported to have potential anti-obese effect. The present results revealed that Leuconostoc mesenteroides 4 (LMSS4)-fermented lemon peel filtrate slowed down the increase of body weight, and decreased liver and epididymal fat indices; it also decreased serum levels of TC (total cholesterol), TG (triglyceride), LDL-C (low-density lipoprotein cholesterol), ALT (alanine transaminase), AST (aspartate transaminase), and AKP (alkaline phosphatase), TNF-α (tumor necrosis factor-α), IFN-γ (interferon gamma), IL-1β (interleukin-1β), IL-6 (interleukin-6), and IL-10 (interleukin-10), increased the levels of HDL-C (high-density lipoprotein cholesterol), IL-4 (interleukin-4), and IL-10 (interleukin-10). Furthermore, the mRNA expression of NFκB-p65 (nuclear factor-κB p65), PPAR-γ (eroxisome proliferator-activated receptor γ), TNF-α, IL-1β, leptin, SREBP-1c (sterol regulatory element binding protein-1c), FAS (fatty acid synthase), and CEBP/α (CCAAT/enhancer binding protein α) were down-regulated, while the expression of IL-4, IκB-α (inhibitory subunit of NF Kappa B alpha), and IL-10 were upregulated after the mice were treated with LMSS4-fermented lemon filtrate; the filtrate also downregulated the protein expression of NFκB-p65 and PPAR-γ but increased the expression of IκB-α. The HPLC results found that rutin and hesperidin were the predominant constituents in both the unfermented and LMSS4-fermented lemon filtrates among the 15 constituents analyzed. In addition, chlorogenic acid, umbelliferone, byakangelicin, and oxypeucedanin hydrate were increased in the fermented lemon filtrate, in which chlorogenic acid showed the highest increase rate (83.51%). In conclusion, the anti-obesity effect of LMSS 4-fermented lemon peel filtrate was mediated via the regulation of the NFκB/PPAR-γ signaling pathway. These results could provide an experimental basis for developing new functional lemon beverages for obesity intervention.

Jiang-flavor Baijiu (JFB) is one of the most complex and representative types of traditional Chinese liquor, known for its unique flavor, which is popular among Chinese consumers. Previous studies primarily focused on detecting and identifying volatile compounds but lacked comprehensive descriptions and precise differentiation of their sensory qualities. To explore the sensory characteristics of JFB, this study collected widely recognized sensory descriptors from literature, standards, free descriptive questionnaires, and Pivot Profile experiments, which were then textually analyzed and merged to yield 88 sensory descriptors. M-value and multivariate statistical methods were then used to narrow these down to 35 sensory descriptors, for which corresponding definitions and physical references were established, forming a sensory lexicon for JFB. A quantitative descriptive analysis (QDA) was performed on JFB samples using the sensory lexicon. To ensure the reliability of the analysis, the panel's performance was also evaluated. Hierarchical cluster analysis (HCA), radar plots, and one-way analysis of variance (ANOVA) demonstrated that the established sensory lexicon accurately reflects the sensory profile of JFB and can be used to differentiate the sensory characteristics of samples from different price ranges or regions. This study opens new avenues for the standardization of quantitative descriptive analysis for JFB and provides a case study for constructing sensory lexicons for other types of Baijiu in China.

This study aimed to explore the influence of high hydrostatic pressure (HHP) treatment on the structure, functional characteristics, and bioactivities of Tenebrio molitor protein. The results showed that HHP induced dissociation of T. molitor protein, exposing hydrophobic groups and reducing particle size, which in turn reduced turbidity. Additionally, 600 MPa treatment significantly reduced the foaming stability and emulsifying activity of T. molitor protein. Treatments at 200 MPa and 400 MPa significantly reduced emulsion stability, whereas 400 MPa treatment significantly increased oil retention. HHP treatment also altered the secondary and tertiary structures of T. molitor protein, as demonstrated by circular dichroism and fluorescence spectra. Furthermore, HHP treatment significantly affected the antibacterial and antioxidant activities of T. molitor protein. This study provides a theoretical framework for using HHP to modify T. molitor protein.

Sulfur dioxide (SO₂) is the most common additive used in winemaking with its antimicrobial and antioxidant properties. However, in recent years, there has been an increasing tendency to reduce the use of excessive SO₂ in wine due to its negative effects on human health and organoleptic characteristics. Therefore, the aim of this study was to evaluate the potential use of glutathione (GSH) and its precursor, gamma-glutamyl-cysteine (gGC), which are known as strong antioxidants, for substituting SO₂ in white wines. The Turkish indigenous white grape cultivar, Narince (Vitis vinifera), was used to produce white wine. The wines with additions (SO₂, gGC, and GSH) and those without (control) were matured for 2 months. As a result, the protective effects of gGC and GSH additions on phenolic compounds, as well as their ability to reduce browning in white wine, were demonstrated. The addition of gGC and GSH enhanced the amount of esters and higher alcohols, improving the wine's aroma. In conclusion, gGC and GSH—particularly gGC—showed great potential as SO₂ replacements in wine.

Pecans are a staple in American cuisine and may be eaten raw but are often roasted or baked. Heating can alter pecan protein content and pecan allergen solubility. Three seed storage proteins (Car i 1, Car i 2, and Car i 4) commonly act as allergens and are recognized by IgE from pecan allergic individuals. Time resolved changes in the solubility of pecan allergens in response to heat were assessed by SDS-PAGE, immunoblot, and mass-spectrometry. Whole pecans from three different commercial sources were roasted for up to 24 min in an oven at 300◦F. Relatively smaller proteins such as Car i 1 remained soluble even after 24 min of heating and were stably observed by SDS-PAGE, immunoblot, and mass-spectrometry. However, the solubility of higher molecular mass proteins such as Car i 2 and Car i 4 decreased after 20 and 24 min of heating as reflected in SDS-PAGE and decreased antibody binding on immunoblot. Nonetheless, mass-spectrometric peptide characterization indicated that Car i 2 peptides remained relatively stable throughout heating. In contrast, Car i 4 was relatively more sensitive to heating and produced relatively fewer heating-insensitive peptides. A set of heat-resistant peptides for the reliable detection of three pecan allergens, Car i 1, Car i 2, and Car i 4, were identified.