Food Science & Nutrition最新文献

The rising consumer demand for plant-based and non-dairy yogurts prompted this investigation into the potential of incorporating coconut milk and rice milk into yogurt production. Yogurt samples were prepared by blending skim milk powder (SMP) with rice milk, coconut milk, cow milk, and a 50:50 rice-coconut milk mixture, alongside a control made from 100% cow milk. Comprehensive analyses evaluated physicochemical properties—pH, acidity, water-holding capacity, syneresis, viscosity, total soluble solids, moisture content, total solids, and color—as well as microbiological counts and sensory attributes. Results revealed that coconut milk yogurt had the lowest pH (4.10 ± 0.021) and highest acidity (1097.67 ± 7.51 mg/100 mL), while adding SMP to cow milk increased pH to 5.02 ± 0.021 and reduced acidity. Coconut milk yogurt also exhibited superior color, water-holding capacity (57.46% ± 0.174%), and viscosity, whereas rice milk yogurt showed higher syneresis (19.43% ± 0.404%) but acceptable microbiological and sensory profiles. Notably, rice milk yogurt gained the highest consumer acceptability, surpassing cow and coconut milk variants. Overall, the findings suggest that coconut milk yogurt is a promising dairy alternative, particularly for individuals with lactose intolerance and dairy allergies, with rice milk yogurt also representing a viable, nutritionally beneficial option.

Hu sheep are highly prized for their tender meat, but heat stress (HS) caused by the high temperature and humidity in southern China severely impacts their performance. This study compared the alleviating effects of Mogroside V (Mog V), epigallocatechin gallate (EGCG), and resveratrol (RES) on HS in Hu sheep. Forty male Hu sheep were randomly divided into a control group and three treatment groups (n = 10), each with a pen. The sheep were housed under HS for 60 days. Body weight, feed conversion ratio (FCR), respiratory rate (RR), and rectal temperature (RT) were monitored. Blood physiological parameters, HSPs, antioxidant enzymes, and inflammatory factors were measured. 16S rRNA sequencing and targeted metabolomics were used to analyze the correlation between rumen microbiota and short-chain fatty acid (SCFA) metabolites. Results showed that all three extracts significantly increased final weight, total weight gain, and daily weight gain, while reducing FCR, RR, and RT. They also decreased HSP70/90, MDA, and the inflammatory factors TNF-α, IL-1β, and IL-6, and increased antioxidant enzyme activity. Microbiome and metabolome analysis revealed that RES increased Verrucomicrobia and Fibrobacterium, promoting propionic and butyric acid production; Mog V enriched Firmicutes and Clostridium succinate, promoting energy metabolism; and EGCG regulated acetate metabolism through Lactobacilli, inhibiting pathogenic bacteria. In summary, all three plant extracts alleviated the physiological damage caused by HS and improved production performance, with Mog V showing the most significant effect and possessing high potential for application.

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.