Food Science & Nutrition最新文献

Prolonged high-fat and high-sucrose diets (HFHS) diet accelerates skeletal muscle atrophy and impairs muscle function. Combined HFHS diet and dexamethasone (Dex), a synthetic glucocorticoid which involves the induction of protein degradation, will promote atrophy of skeletal muscle. Although we previously demonstrated that peanut sprout extract (PSE) inhibits adipogenesis, its impact on HFHS+Dex-induced muscle atrophy remained unknown. To investigate, we treated C57BL/6 male mice with a control or HFHS diet, with or without PSE (10 mg/kg BW), over 10 weeks, introducing Dex (10 mg/kg BW) once daily for six consecutive days to induce muscle atrophy. PSE treatment reduced skeletal muscle triglyceride accumulation, restored muscle strength (grip and hanging capacity), and mitigated muscle atrophy expression. While systemic interleukin (IL)-1β levels were unaffected, PSE reduced inflammatory gene expression and inhibited nuclear factor-κB (NF-κB) protein expression in skeletal muscle, enhanced mitochondrial function (increased mitochondrial transcription factor A (TFAM), oxidative phosphorylation (OXPHOS) complex IV/V protein expression, but no differences in peroxisome proliferator-activated receptor gamma coactivator 1-alpha (PGC1α)). Consistent with these results, PSE protected against muscle atrophy in Dex-treated C2C12 cells by modulating atrophic and inflammatory expression. This study highlights PSE's efficacy in attenuating skeletal muscle atrophy and mitigating inflammation with partial enhancement of mitochondrial function.

During mastication, solid food is mixed with saliva to form a bolus. However, little is known about the effects of hyposalivation on mastication. The effects of hyposalivation on masticatory behavior were investigated using fish paste products. Healthy volunteers (n = 21) were instructed to eat two fish paste products (fish cakes and rolled omelets) in a natural manner. These foods are elastic with high water content. Electromyographic activity was recorded in the masseter, suprahyoid, and infrahyoid muscles during mastication before and after atropine administration, which reduced salivary flow. Masticatory dynamics, including electromyographic activity and masticatory cycle time, were compared between volunteers with and without hyposalivation, and among the early, middle, and late masticatory stages. Next, the volunteers (n = 19) were instructed to ingest the food in the same manner and then spit it out at the end of mastication. After atropine administration, spitting was repeated, and bolus properties, such as hardness, water content, and piece size, were compared between the conditions. Hyposalivation did not affect any fish cake sensory evaluation properties; however, masticatory duration for rolled omelet increased considerably. Furthermore, no significant differences were observed between volunteers with and without hyposalivation in terms of masticatory cycle time, muscle activity per cycle at each stage, bolus physical properties, and bolus water content. Owing to the high water content of fish paste products, such as fish cake or rolled omelet, hyposalivation may not substantially affect mastication of these products.

Ahmed, M., F. Ahmed, N. S. Naz, et al. 2025. “Automated Guava Disease Detection Using Transfer Learning With ResNet-101.” Food Science & Nutrition 13, no. 12: e71348. https://doi.org/10.1002/fsn3.71348.

In the originally published version of the article, affiliation 4, Acknowledgments and Funding sections are incorrect. The correct information is as follows:

Affiliation 4:

Department of Information Systems, College of Computer and Information Sciences, Princess Nourah bint Abdulrahman University, Riyadh, Saudi Arabia

This study was funded by Princess Nourah bint Abdulrahman University Researchers Supporting Project number (PNURSP2025R759), Princess Nourah bint Abdulrahman University, Riyadh, Saudi Arabia. The authors extend their appreciation to the Deanship of Research and Graduate Studies at King Khalid University for funding this work through Large Research Project under grant number RGP2/585/45.

We apologize for this error.

Type 2 diabetes mellitus (T2DM) is frequently associated with liver injury. This study examines the therapeutic potential of Fucus vesiculosus-derived low-molecular-weight fucoidan (Fuc-S) in mitigating T2DM-related hepatic damage. In STZ/HFD-induced diabetic mice, Fuc-S treatment (100 or 200 mg/kg, 5 weeks) significantly improved glucose tolerance, lipid metabolism, and liver function, while reducing hepatic steatosis and serum ALT/AST levels. Fuc-S enhanced hepatic antioxidant defenses, increasing SOD, CAT, and GSH-Px activity while decreasing MDA levels. Gut microbiota analysis showed that Fuc-S promoted the growth of beneficial bacteria (Bacteroides acidifaciens) and elevated fecal short-chain fatty acids (SCFAs), such as acetate, propionate, and butyrate. Furthermore, Fuc-S reinforced intestinal barrier integrity by upregulating tight junction proteins (ZO-1 and occludin). These results indicate that Fuc-S alleviates T2DM-induced liver injury by modulating the gut microbiota-SCFA-liver axis, thereby reducing oxidative stress and inflammation. The study suggests Fuc-S as a promising dietary intervention for T2DM, acting through multi-target microbiota-metabolite interactions.

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.