Journal of Food Biochemistry最新文献

The study investigated the effects of slurry ice (SI), different concentrations of chlorine dioxide (20, 40, 60 mg/L) or ozone (1, 2, and 3 mg/L) in SI on the microorganisms, physicochemical properties, and lipid and protein oxidation of prechilled chicken. The total viable counts (TVCs) and dominant spoilage bacteria in treated groups were significantly lower than in untreated chicken, and the effect of reducing bacteria was significantly improved with the increase of chlorine dioxide or ozone concentration in SI. Additionally, color, texture, TBARS, total sulfhydryl content, SDS-PAGE, histology, and transmission electron microscopy (TEM) results showed that high concentrations of chlorine dioxide or ozone accelerated the oxidation of proteins and lipids to some extent. Based on the results, 40 mg/L of chlorine dioxide-SI (SI-40) or 3 mg/L of ozone-SI (SI-3) was recommended to treat the chicken carcass. These findings will provide a theoretical basis for the rapid chilling and preservation of whole chicken in the future.

Aging is associated with oxidative stress, prompting the exploration of natural antioxidants to enhance longevity. Food-derived peptides are safe and promising natural antioxidants. This study demonstrated the antioxidant properties of dipeptide Leu–Tyr derived from skeletal muscle actin and its antiaging effects in Caenorhabditis elegans. Our results showed that Leu–Tyr extended the lifespan of wild-type nematodes while improving healthspan indicators, including enhanced motility, reduced age-associated lipofuscin accumulation, and increased tolerance to oxidative and thermal stress. Gene expression analysis demonstrated that Leu–Tyr upregulated key stress-responsive and longevity-associated genes (ctl-1, hsp-12.6, hsf-1, gcs-1, gst-4, mtl-1, and sod-3) and downregulated hsp-16.1. This result suggests that Leu–Tyr modulates signaling pathways related to proteostasis and oxidative defense. To elucidate pathway dependency, lifespan assays were conducted in loss-of-function mutants. Leu–Tyr treatment did not affect the lifespan of daf-16 (mu86), skn-1 (tm4241), and hsf-1 (sy441) mutants, indicating that its effects require functional insulin/IGF-1, MAPK, and HSF-1 pathways-mediated stress response pathways. These findings establish Leu–Tyr as a muscle-derived antioxidant peptide capable of delaying aging through multipathway activation, highlighting Leu–Tyr as a promising candidate for further research into natural interventions against age-related decline.

Q. Run, H. Yan, P. Pam, P. Jamilian, M. Zarezadeh, and H. Zhang, “The Effects of Chia Supplementation on Lipid Profile in Patients Suffering from Metabolic Disorders: A Systematic Review and Meta-Analysis,” Journal of Food Biochemistry 2024 (2024): 5587140, https://doi.org/10.1155/2024/5587140.

In the article titled “The Effects of Chia Supplementation on Lipid Profile in Patients Suffering from Metabolic Disorders: A Systematic Review and Meta-Analysis,” authors “Haoming Yan” and “Hongyan Zhang” were affiliated to “Department of Cardiology, Xiangyang Central Hospital, Affiliated Hospital of Hubei University of Arts and Science, Hubei, China,” and “The Second Clinical College of China Medical University, Chongqing, China,” which are incorrect. The correct affiliations for these authors appear below:

Haoming Yan: The Second Clinical College of China Medical University, Shenyang, China

Hongyan Zhang: Department of Cardiology, Xiangyang Central Hospital, Affiliated Hospital of Hubei University of Arts and Science, Hubei, China

We apologize for this error.

In this study, the effect of carrot pomace at concentrations of 0%, 10%, 20%, and 30% on rheological, physicochemical, and sensory properties of bread was investigated. The results of the farinograph and extensograph tests showed that the carrot pomace increased the water absorption, dough development time, stability, consistency, resistance to stretching, and energy required to stretch and decreased the degree of dough softening and extensibility. Carrot pomace had a significant effect on the physicochemical properties of bread (p < 0.05). The carrot pomace increased the moisture and fiber content and decreased the fat and protein content of bread. The porosity, specific volume, redness (a^∗), and yellowness (b^∗) of bread increased, and weight loss of bread during baking, hardness, and lightness (L^∗) were reduced by the addition of carrot pomace. In the sensory analysis, no significant difference was observed between the overall acceptability of treatments (p > 0.05). Therefore, the carrot pomace in bread formulation can improve its rheological and technological properties.

Hyperlipidemia is a direct cause of atherosclerosis and can damage the heart, brain, and kidneys, leading to coronary heart disease and cerebrovascular conditions. Dendrobium huoshanense (DH) has been demonstrated to regulate lipid metabolism. This study aimed to elucidate the mechanisms through which DH prevents lipid metabolism disorders by examining physiological measures, hepatic lipidomics, and metabolomics. Eighteen mice were divided into three groups: normal control, high-fat diet (HFD), and DH (600 mg/kg/day), with treatments lasting for 12 weeks. DH improved serum lipid levels and alleviated hepatic steatosis in mice with HFD-induced dyslipidemia. Liver lipidomics analysis indicated that DH mitigated lipid profile abnormalities in the HFD-treated mice. Additionally, liver metabolomics revealed critical differential metabolites between the HFD and DH groups. The DH group exhibited increased epinephrine (p < 0.01) and decreased corticosterone levels (p < 0.05). Spearman’s correlation analysis showed significant negative and positive correlations between epinephrine, corticosterone levels, and serum triglyceride levels, respectively. Furthermore, epinephrine and corticosterone were significantly enriched in the regulation of lipolysis in the adipocyte pathway, which was closely linked to the improvement of blood lipids and the regulation of liver lipid metabolism. DH protected liver lipid metabolism, at least in part, by promoting epinephrine secretion and suppressing corticosterone, thereby regulating lipolysis in adipocytes. Our findings provide novel insights into the mechanisms underlying the antidyslipidemic effects of DH.

Luffa aegyptiaca exhibits broad medicinal and therapeutic potential, with its polysaccharide component identified as a key contributor to its biological activities. However, the specific molecular structures and immunomodulatory mechanisms of these polysaccharides remain largely unclear, which hinders their further development for medicinal development. In this study, a novel polysaccharide, named LAP-C1, was extracted and purified from L. aegyptiaca using a DEAE-52 cellulose column. Its molecular characteristics and immunomodulation mechanism were systematically investigated using various analytical techniques, combined with integrated transcriptomic and metabolomic analyses. LAP-C1 contained 56.17% total carbohydrates and 38.33% uronic acids. Monosaccharide composition analysis revealed that LAP-C1 primarily consists of fucose (3.74%), arabinose (11.71%), rhamnose (16.16%), galactose (37.60%), glucose (4.76%), galacturonic acid (23.44%), and glucuronic acid (2.57%). The immunomodulatory assay demonstrated that LAP-C1 enhanced the phagocytic ability of RAW264.7 macrophages, the nitric oxide (NO) production, and cytokine secretion (IL-6, IL-1β, and TNF-α). Transcriptomic and metabolomic analyses revealed that LAP-C1 exerts its immunomodulatory effects primarily by activating the alpha-linolenic acid and arachidonic acid metabolism pathways. This study provides critical insights into the molecular structure and immunostimulatory mechanisms of Luffa-derived polysaccharides, thereby laying a foundation for their potential application in immunomodulatory therapies and biomedical development.

The escalating global prevalence of infant food allergies (FA) imposes societal burdens and health risks, highlighting the importance of understanding breast milk (BM) composition in FA prevention and early intervention. As the latest systematic review summarizing molecular mechanisms and clinical evidence, it comprehensively addressed the relationship between FA pathogenesis and BM composition, including key metabolites (short-chain fatty acids [SCFAs], human milk oligosaccharides [HMOs], and free amino acids [FAAs]), fat-soluble vitamins, microbiota composition, and food allergens. Five main mechanisms were described as follows: (1) HMOs shape immune polarization through TLR4 signaling and Th cell balance regulation; (2) lipids mediate immune responses via SCFA-G protein-coupled receptor (GPCR) pathways and polyunsaturated fatty acids (PUFA)–dependent membrane effects; (3) FAAs sustain gut barrier function and modulate IgE responses through metabolic regulation; (4) fat-soluble vitamins maintain immune homeostasis through nuclear receptor signaling and mucosal maintenance; and (5) microbiota-HMO crosstalk generates tolerance-promoting metabolites. Interestingly, the amount of clinical evidence also indicated that certain BM components can be involved in regulating FA. These insights offered clinically actionable targets for precision nutrition and redefined BM as a dynamic immune-modulating ecosystem with stratified intervention potential.

Background: Laocaifu (LCF), a traditional Chinese fermented radish product originating from the Fujian and Chaoshan regions, is widely consumed for its distinctive flavor and texture. However, the specific flavor substances and quality markers associated with different aging periods still remained poorly characterized.

Purpose: This study aimed to characterize the key flavor substances and quality markers in LCF across different aging durations.

Methods: The chemical profiles of LCF samples aged 2, 6, 10, 20, and 30 years were comparatively characterized using ultraviolet (UV), high-performance liquid chromatography (HPLC), ultra-performance liquid chromatography–mass spectrometry (UPLC–MS), and gas chromatography–mass spectrometry (GC–MS) methods. Simultaneously, sensory evaluation was performed to analyze the changes of color, aroma, flavor, and texture characteristics of LCF at different years; to verify the differences of flavor substances; and to provide a sensory basis for subsequent chemical analysis.

Results: Sensory evaluation revealed progressive darkening of color, intensification of sourness, and softening of texture with extended aging of LCF. HPLC assay identified potential signature components eluting at 14–16 min, while UPLC–MS assay detected acid derivatives (such as azelaic acid and hexadecanedioic acid) and alcohols as major flavor contributors. Notably, hexadecanedioic acid and azelaic acid showed a strong positive correlation with prolonged aging, establishing their potential as a reliable aging biomarker. Age-dependent variations in ester and alcohol contents were observed, especially in LCF at 6 and 10 years, suggesting their influence on sensory characteristics. Furthermore, GC–MS assay showed that compositional diversity increased with the aging time of LCF.

Conclusion: This study successfully established UPLC–MS as an effective tool for LCF quality assessment by correlating chemical profiles with sensory attributes. The identification of hexadecanedioic acid and azelaic acid as key aging biomarkers, with content directly proportional to fermentation duration, provided a scientific basis for quality control and market differentiation of LCF products. These findings address critical gaps in the commercial characterization of this traditional fermented food.

In this study, first, optimization using the response surface method was implemented to obtain the highest yield of protein isolate from defatted hemp seed under different extraction conditions. Optimum extraction conditions were determined with 0% salt concentration, 12 pH value, and 49°C temperature. The protein isolate produced under optimum conditions was subjected to the glycation process, and the glycation conditions were also optimized. The optimum conditions for glycation were determined as a protein isolate: sugar ratio of 1.6:1, temperature of 60°C, and time of 90 min, providing the most suitable glycation degrees and browning indices. There was no statistical difference between the glycated protein isolate obtained under these conditions and the nonglycated protein isolate in terms of emulsifying activity index and emulsion stability index. For total phenolic–flavonoid compounds and antioxidant activity, the sugar complex caused a decrease in these values. In addition, there was a high positive correlation between bioactive compounds. SEM micrographs showed relationships between hemp seed protein isolate and sugar, and these interactions led to a spongy three-dimensional microstructure. When the FTIR results were analyzed, the glycated isolate had stronger absorption at 3300–3200 cm⁻¹ compared to the nonglycated isolate. In conclusion, this study reports important findings in terms of functional and characteristic properties of how monosaccharides affect glycation.

Ginger (Zingiber officinale) is a valuable medicinal and culinary plant renowned for its rich content of bioactive compounds, including phytochemicals and antioxidants, which help neutralize free radicals and promote overall health. The stability of these compounds in dried ginger powder depends significantly on packaging materials and storage conditions. This study evaluated the influence of two packaging types—glass jars and high-density polyethylene (HDPE)—and storage durations of 3, 6, and 9 months on the phytochemical and antioxidant profiles of four Ethiopian ginger genotypes: Boziab, Volvo, Farmers Variety, and Candidate-19. The goal was to determine the most effective packaging and storage combination for preserving the nutritional quality of ginger. Total phenolic content (TPC), total flavonoid content (TFC), ferric reducing antioxidant power (FRAP), and 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity were measured. Results indicated a significant reduction in both phytochemical and antioxidant activity with increased storage time, particularly beyond 6 months. Although the differences between glass jars and HDPE packaging were generally not statistically significant (p < 0.05) during the 3- and 6-month periods, glass jars demonstrated a slightly better preservation effect. Among the genotypes, Boziab stored in glass jars for 3 months recorded the highest levels of TPC, TFC, FRAP, and DPPH activity. These findings suggest that ginger should be stored at room temperature for no longer than 6 months to retain its health-promoting compounds. Further studies are recommended to explore extended storage periods, alternative packaging technologies, and strategies to enhance the retention of bioactive constituents.