International Journal of Food Sciences and Nutrition最新文献

The current study explored the effect of berry consumption on metabolic syndrome (MetS) factors. After full screening, 14 trials were selected for final analysis, involving 327 intervention and 284 control subjects with MetS. Berry consumption significantly increased HDL-C (WMD: 1.771 mg/dL, 95% CI: 1.415-2.128) without affecting LDL-C, TC, TG or leptin levels. BMI, waist circumference, systolic and diastolic BP, TNF-α, IL-6, CRP, adiponectin, HbA1C, HOMA-IR, glucose and insulin remained unaffected. The subgroup analysis showed that interventions <12 weeks resulted in a significant increase in HDL-C levels and a significant decrease in serum TG levels. On the other hand, reductions in IL-6 and glucose levels were observed in interventions >12 weeks. It was also shown that CRP and HDL-C improvements were seen only in studies that included more than 50 participants. Berry consumption may improve HDL-C, glucose, IL-6 and CRP, supporting its inclusion in dietary strategies for managing MetS.

Osteoarthritis (OA) is a globally chronic disease affecting middle-aged and elderly individuals, with growing evidences implicating gut microbiota in its pathogenesis. Lactobacillus kefiranofaciens ZW3 (ZW3) shows potential in modulating gut microbiota, protecting intestinal barrier, and regulating immunity. This study explored the therapeutic effects of ZW3, alone and combined with CII/Gln, using a monoiodoacetate (MIA)-induced OA model. Results indicated that ZW3 significantly mitigated cartilage damage and inflammation alone or combined with CII/Gln, possibly by improving intestinal integrity, reduced oxidative stress, and regulated MMPs expression. 16S rDNA sequencing showed ZW3, especially with CII/Gln, increased beneficial bacteria of Ruminococcaceae and Lachnospiraceae abundances. Furthermore, ZW3 or with CII/Gln elevated SCFAs levels in intestinal contents in OA rats. These findings propose a novel probiotic-based strategy, potentially combined with functional foods, for OA intervention and treatment.

This study aimed to evaluate the effects of soy-derived hydrolysed peptides (SPEP) and soy-derived proteins (SPRO) on diet-induced insulin resistance. Purposely, male C57BL/6 mice were randomly assigned to four groups and maintained on their respective diets for 16 weeks: (1) normal chow diet (NCD), (2) high-fat diet (HFD), (3) HFD + SPRO, and (4) HFD + SPEP. SPEP treatment significantly decreased the fasting serum glucose (3.70 mmol L^-1, 46.93%), and HOMA-IR (1.75, 46.17%), compared to HFD group. Furthermore, SPEP intervention significantly reduced hepatic serum low-density lipoproteins cholesterol, lipopolysaccharides, leptin, and interleukin-6 levels, while the liver total bile acids increased by 74.43%, compared to HFD group. SPEP intervention resulted in a low abundance of obesity and insulin resistance-associated microbes (Oscillospira and Ruminococcus), and a high abundance of anti-inflammation-related bacteria (Akkermansia and F16), compared to HFD group. This study's findings suggested that SPEP was more effective than SPRO in preventing insulin resistance.

Although mature bee bread is a key natural bee product, comprehensive metabolite profiles remain incomplete. This study compared Brassica napus bee bread metabolomes from Apis mellifera (BAM) and A. cerana (BAC) using LC-MS broad-target metabolomics. We identified 1090 metabolites across 19 compound classes, with 269 differentially expressed between species. Variation depended critically on bee species, including primary metabolites (42 organic acids, 38 lipids, 21 amino acids/derivatives, 19 saccharides) and secondary metabolites (29 flavonoids, 10 phenols). Results demonstrate significant chemical composition differences in bee bread brewed by different honey bee species. Thus, assessing species-specific biological and pharmacological compositional differences is essential before developing bee bread into wellness or functional foods.

Sodium plays an important role in food processing and consumption, but a high-sodium diet increases health risks. Various salt reduction strategies have been developed to reduce 20-80% sodium content in foods without compromising food qualities. Considering the rapid advancements in salt reduction methods, a comprehensive review is timely to summarise the current state and suggest future research directions. In this review, we briefly introduce the saltiness perception mechanisms, and then systematically summarise the research progress of salt reducing strategies via adjusting the structure and composition of food colloids, applying processing techniques (e.g. ultrasonic treatment, microwave, pulsed electric field), and uneven distributing salt crystals. Special emphasis is given to the salt reduction mechanisms related to food colloids and to suggest future directions for progress. We found that enhancing saltiness perception via optimising food colloid structures is a promising strategy to reduce the salt in foods. Therefore, a precise design of food colloidal structure to enhance sodium release is needed. Modifying food colloids with flavour enhancers may further improve saltiness and facilitate sodium reduction. These strategies hold significant potential to improve public health by lowering sodium intake, thereby reducing hypertension and cardiovascular disease risks on a population scale.

This is a cross-sectional study exploring the association between Mediterranean Diet (MD) adherence and food waste behaviours. A total of 2,697 Italian university students participated (28% high MD adherence). Participants with higher adherence to the MD exhibit food waste-conscious behaviours, measured using the validated Household Food Waste Behaviour (HFWB) questionnaire. Specifically, higher consumption of fruits, vegetables, and legumes was significantly associated with lower food waste scores. Greater adherence to the MD significantly reduced the odds of engaging in high-waste behaviours (OR = 0.50, 95%CI: 0.41-0.62, p < 0.001). Individuals with higher MD adherence demonstrated superior skills in managing leftovers and estimating food quantities. Parental influence on food waste behaviours was positively correlated with adherence to the MD. These findings highlight the potential of promoting the MD not only for its health benefits but also as a strategy for reducing household food waste, with implications for both public health and environmental sustainability.

We aimed to investigate the association of healthy diet scores (HDS), comprising major components (fruits and vegetables, soybean, fish, and sugar-sweetened beverages), with non-alcoholic fatty liver disease (NAFLD) in patients with type 2 diabetes mellitus (T2DM). In this cross-sectional study of 2,404 T2DM individuals aged 35-70 years, individuals with higher HDS (≥3 components) had a lower odds of NAFLD (adjusted odds ratio [OR]: 0.64; 95% confidence interval [CI]: 0.48, 0.84) and lower fatty liver index (FLI) levels (β: -4.70; 95% CI: -7.61, -1.79). Each one-component increase in HDS was associated with a 14% reduction in the odds of NAFLD (OR: 0.86; 95% CI: 0.75, 0.98) and a 1.95-unit reduction in FLI levels (β: -1.95; 95% CI: -3.21, -0.70). These results suggest that adherence to a higher HDS pattern may be protective against NAFLD in T2DM.

The consumption of grape seed procyanidin extract (GSPE) may improve metabolic alterations and molecular clock desynchrony in white adipose tissue (WAT), depending on administration timing and metabolic status. To test this hypothesis, inguinal WAT explants from lean and obese PERIOD2::LUCIFERASE (PER2::LUC) circadian reporter mice were treated at the peak or trough of the PER2 luminescence rhythm with metabolites present in the serum of GSPE-administered rats (GSPM). PER2::LUC rhythms of explants from obese animals presented a lower amplitude, longer period and a phase delay. GSPM treatment increased luminescence amplitude and period compared to untreated explants, but only when it was given at the trough of PER2::LUC luminescence. GSPM upregulated lipogenesis and lipolysis genes in explants from lean mice, mostly when given at the luminescence peak. This study provides a valuable platform for testing the effects of natural products ex vivo and warrants further investigation into the chrono-utilisation of plant bioactive compounds.

Various types of non-digestible oligosaccharides (NDOs) have attracted tremendous interest due to their healthy functions in regulating intestinal microbiota. Whereas the specificity of different NDOs towards certain intestinal bacterial species remains unclear. In this study, konjac manna-oligosaccharides (KMOS) were selected from eight NDOs through in vitro faecal batch fermentation. KMOS accelerated increase of recognised probiotics (Bifidobacterium spp. and Akkermansia spp.) and achieved the highest productions of lactic acid and total short-chain fatty acids (42.0 mM). β-Mannosidase and β-glucosidase played important role in the utilisation of KMOS, and mannobiose and glucosyl-mannobiose were preferentially consumed by faecal microbiota. In pure culture, the utilisation of KMOS was tested with nine Bifidobacterium strains. Amongst, KMOS increased the cell density of B. animalis BB-12 by 3.5 folds and improved its adhesion ability to Caco-2 cell by 3.1 folds, suggesting that KMOS and B. animalis BB-12 may be developed as a potential synbiotic combination.

Background: In this systematic review and meta-analysis, the impact of green tea supplementation on measurement/indices of adiposity was investigated.

Methods: Using predefined keywords, online databases (PubMed, Scopus, Web of Science Core Collection, and Google Scholar) were searched for relevant studies, published from inception up to February 2024. Data were extracted and registered. Subgroup analyses and the investigation of linear and non-linear associations were carried out.

Results: Green tea supplementation reduced BW (WMD: -0.74 kg; 95% CI: -0.97, -0.51), BMI (WMD: -0.29 kg/m²; 95% CI: -0.38, -0.19), WC (WMD: -1.04 cm; 95% CI: -1.55, -0.53), BFP (WMD: -0.65%; 95% CI: -1.03, -0.27), and leptin (WMD: -0.92 ng/ml; 95% CI: -1.71, -0.14), but did not change adiponectin levels (WMD: 0.20 µg/ml; 95% CI: -0.17, 0.57).

Conclusion: Supplementation with green tea seems to be effective in reducing excess adiposity.