Journal of Food Biochemistry最新文献

Cerebral ischemia has been identified as the primary cause of global mortality, but there is currently no effective therapy for treating this condition. Consequently, the search for novel neuroprotective agents that can guard against stroke remains essential. Recent research has demonstrated the importance of alternative treatments in the pathology of cerebral ischemia leading to vascular dementia. The purpose of this study was to determine the effect of neurocognitive behavior and beta-amyloid markers in terms of the neuroprotective effects of Edible Bird’s Nest (EBN). Male adult Wistar rats were orally administered EBN at concentrations of 10, 50, and 100 mg/kg for 2 weeks prior to and 3 weeks after middle cerebral artery occlusion surgery to mimic vascular dementia. The rodents were then classified based on their neurological score, beta-amyloid accumulation, volume of cerebral infarction, and acetylcholinesterase activity. We assessed the animals’ spatial memory and administered the Morris water maze and radial arm maze tests. We found that EBN substantially decreased beta-amyloid in the hippocampus, decreased acetylcholinesterase activity, and enhanced the animals’ neurological scores and spatial memory. We conclude that EBN contains potential substances that promote learning and memory pathways. However, additional research is still necessary to confirm these findings.

This study aimed to evaluate the antioxidant and anti-inflammatory effects of glucosamine nanoparticles (GNPs) grafted with gallic acid (GNPs-g-GA). Glucosamine hydrochloride (G-HCl) was produced from shrimp shell, and then GNPs synthesized using ionic gelation method. GNPs-g-GA was prepared by coupling GNPs with GA via 1-ethy-3-(3-dimethylaminopropyl)-carbodiimide (EDC) in combination with N-hydroxysuccinimide (NHS) cross-linking agents. The results indicated that the grafting of GA onto GNPs at different ratios increased the average size of the nanoparticles from 195.7 to 294.2 nm with various grafting degrees ranging from 73.3 to 146.4 mg GA/g GNPs-g-GA. The SEM images revealed the formation of spherical-shaped GNPs-g-GA nanoparticles with approximate sizes ranging from 275.3 to 303.6 nm. The appearance of characteristic signals in the FT-IR (C=C, C–O/C–C, and NH₂) and ¹H-NMR (H-2 and H-6 at 6.95 ppm) spectra and the red shift in UV-Vis spectrum provided further support of GNPs-g-GA successful synthesis. DPPH radical scavenging (from 20.0 to 70.4%) and ABTS radical scavenging (from 18.7 to 79.0%) activities and reducing power (nearly fivefold) sharply improved in GNPs-g-GA. Moreover, GNPs-g-GA was found nontoxic and drastically reduced the level of nitric oxide release and downregulated the synthesis of TNF-α, IL-1β, and IL-6 in LPS-induced RAW2647 murine macrophage cells through NF-κB and MAPKs signaling pathways. Overall, these results suggested that the grafting of GNPs and GA is an effective strategy for the suppression of inflammation response and oxidation reaction in osteoarthritis.

Background. Dyslipidemia is a major public health challenge worldwide, and chia seed, a nutrient-dense functional food, could be beneficial in metabolic disorders. This systematic review and meta-analysis were conducted to assess how chia seed intake affects lipid profiles. Methods. A comprehensive literature search was conducted on electronic databases including PubMed, Scopus, Web of Science, Cochrane, and Google Scholar up to January 2024. All randomized controlled trials (RCTs) addressing the effect of chia seed on triglyceride (TG), total cholesterol (TC), high-density lipoprotein (HDL), and low-density lipoprotein (LDL) were included. Data were analyzed using a random-effects model and reported as weighted mean differences (WMD) with 95% confidence intervals (CI). Subgroup and sensitivity analyses were also performed. The quality of studies was evaluated using the Cochrane risk of bias tool. Results. A total of seven RCTs involving 304 participants were included in the meta-analysis. The results showed that chia consumption had no considerable effect on TG (WMD: −18.73 mg/dl; 95% CI: −55.46 to 18.00; p = 0.31), TC (WMD: −7.49 mg/dl; 95% CI: −15.60 to 0.63; p = 0.07), HDL (WMD: −2.85 mg/dl; 95% CI: −6.74 to 1.05; p = 0.15), and LDL (WMD: −8.09 mg/dl; 95% CI: −18.17 to 1.99; p = 0.11). However, subgroup analyses indicated that chia could decrease TC in patients with obesity and type 2 diabetes mellitus (T2DM) and LDL in patients with obesity. Conclusion. Chia consumption had no effect on lipid profiles including triglyceride, total cholesterol, LDL, and HDL. Nevertheless, patients with obesity and T2DM might benefit from its supplementation.

This study aimed to assess the molecular screening and safety of 14 lactic acid bacteria isolates for their capacity to produce antimicrobial peptides from milk proteins. The isolates were molecularly identified as Enterococcus faecium, Enterococcus durans, Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. hordniae, Lactiplantibacillus plantarum, and Weissella confusa. The tested lactococci isolates produced bioactive peptides with a wild-type antimicrobial spectrum against Salmonella typhimurium, Pseudomonas aeruginosa, Bacillus cereus, and Listeria monocytogenes. The majority of isolates were susceptible to chloramphenicol, tetracycline, and ampicillin but resistant to nalidixic acid. Lactococcus lactis FFNL-2034 and Weissella confusa FFNL-1850 presented antibiotic multiresistance. Antibiotic resistance genes bla, ermB, tetK, cat, vanA, and vanC were absent in most of the tested isolates. The ermC, strA, strB, and tetM genes were positive in some isolates. These results provide safe LAB, which could act as a potent biopreservative agent for functional dairy products.

In the dynamic landscape of food technology, where ensuring freshness and extending shelf life are paramount concerns, active packaging stands at the forefront of innovation. This study explores the utilization of natural resources in the development of smart packaging solutions aimed at enhancing the freshness of perishable foods. Specifically, chitosan films incorporating Malva sylvestris mucilage and Rubia tinctorum extract are investigated for their efficacy in preserving the quality of fish products. Through a series of experiments and analyses, this research elucidates the potential of these bio-based materials to revolutionize packaging practices, offering a sustainable and effective means of prolonging the shelf life of perishable goods while maintaining their quality and safety. Assessment of the antimicrobial properties of Rubia tinctorum hydroethanolic extract revealed that Staphylococcus aureus displayed higher susceptibility to this extract with the lowest MIC value (2.60 ± 0.09 mg/ml) and MBC value (5.20 ± 0.09 mg/ml) as well as the highest inhibition zone (16.33 ± 0.50 mm). For the composites with different concentrations of hydroethanolic Rubia tinctorum extracts, the lightness value significantly (p < 0.05) increased at neutral pH. After days of storage, the pH in the fish sample surpassed the threshold (7), leading to a corresponding change in the indicator film’s color. Also, samples coated with higher levels of Rubia tinctorum extract in active/smart chitosan films with Malva sylvestris mucilage had lower pH, thiobarbituric acid, total volatile nitrogen, and microbial population (mesophile, psychrophile, and Enterobacteriaceae). The highest appearance score, surface glaze score, and overall odor acceptance in samples 4 (fish coated with active/smart chitosan with Malva sylvestris containing 0.6% Rubia tinctorum extract) and 5 (fish coated with active/smart chitosan with Malva sylvestris contained 1.2% Rubia tinctorum extract) (p ≤ 0.05) suggest that this application may contribute to the observed perceptual qualities. This novel indicator film has the potential to function as intelligent packaging for monitoring fish freshness. Additional research can delve into the precise mechanisms driving these effects and fine-tune the formulation for particular applications.

In this study, we investigated the effects of preharvest oxalic acid (2.5 mM (OA1) and 5 mM (OA2)) and salicylic acid (0.5 mM (SA1) and 1 mM (SA2)) treatments on the storage and quality of blackberry cv. Chester. We applied salicylic acid and oxalic acid to the plants seven and fourteen days before harvest and recorded the physiological, physicochemical, and external appearance characteristics of the fruits during the cold storage period (nine days). The results showed that the treatments decreased ethylene production by 29.5% (SA1) at harvest and by 28.5% (SA2) at the end of the storage period. In addition, the respiration rate was reduced between 13.0% (OA2) and 28.0% (SA2) compared to the control. Although fruit weigh loss increased as storage extended, the highest losses were observed in control with 1.35%. Titratable acidity decreased from harvest (0.46%) to the end of storage (0.39%) in the control, whereas it ranged from 0.52% (SA1) to 0.62% (OA1) in the treatment groups. Malic acid and syringic acid were the dominant organic acid and phenolic, respectively, and although their content decreased continuously in the control group, no loss was observed in the treated groups after the sixth day. These effects were positively reflected in the external appearance of the fruits, total phenolic content, total flavonoid content, and properties related to antioxidant activity. As a result of the cumulative evaluation of all parameters, it can be suggested that Chester fruits can be stored for nine days in marketable quality with the SA2 applications. Among oxalic acid concentrations, 2.5 mM can be recommended for phytochemical accumulation at harvest and short-term storage of three days.

Intestinal mucosal barrier aging is a major cause of the occurrence and development of many chronic diseases in older adults and is closely associated with gut microbiota. However, it remains unclear whether exogenous supplementation with omega-3 polyunsaturated fatty acids (ω-3 PUFAs) can ameliorate aging-induced intestinal mucosal barrier damage by regulating the gut microbiota. This study was conducted to explore the roles of ω-3 PUFAs and gut microbiota in the process of maintaining the intestinal mucosal barrier. Senescence-accelerated mouse prone 8 (SAMP8) mice were used to establish a geriatric animal model and given reasonable doses of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) supplemented diets for six months to validate the effect of ω-3 PUFAs. Differences in the composition and function of gut microbiota were analyzed using 16S rRNA gene sequencing. This study revealed that aging SAMP8 mice showed increased intestinal permeability and gut microbiota disorder. Long-term supplementation with ω-3 PUFAs reduced intestinal mucosal permeability (P < 0.05), regulated gut microbiota, strengthened the microecological interactions, and enhanced enrichment of metabolic pathways producing short-chain fatty acids (P < 0.05), ultimately ameliorating intestinal mucosal barrier dysfunction. Furthermore, we demonstrated that ω-3 PUFAs could maintain the aging intestinal mucosal barrier by regulating the relative abundance of eight key characteristic microbial strains to increase the concentration of DHA and EPA in the plasma and colon tissue and reduced intestinal permeability of SAMP8 mice. ω-3 PUFAs can significantly ameliorate intestinal mucosal barrier function in senescence-accelerated mice, and this effect is mediated by the gut microbiota. The findings of our study provide a scientific basis for the rational intake of ω-3 PUFAs in older adults to maintain intestinal mucosal barrier function.

Microwave pretreatment, utilizing microwave thermal radiation to disrupt plant cell walls before the traditional extraction process, shows great promise in overcoming key challenges such as low extraction efficiency, high energy consumption, and excessive solvent usage in industrial licorice extraction. This study explored the effects of microwave pretreatment on cell structure, components content, and physical properties of licorice. Results revealed that microwave pretreatment disrupted the structural integrity of licorice cells, leading to a notable increase in the content of active ingredients. Specifically, the total of the five components peaked when treated at 500 W for 4 min. A comparison with the untreated group showed that glycyrrhizin, isoglycyrrhizin, liquiritigenin, isoliquiritigenin and glycyrrhizic acid increased by 29.09%, 25.09%, 21.82%, 16.04%, and 22.62%, respectively. Furthermore, differences in physical parameters such as electrical conductivity, solid content, pH, and relative density were observed between the microwave pretreated and untreated extracts, indicating variations in conductive substances, acidic components, substance quality, or types between the two extract groups. Infrared spectrum analysis demonstrated that microwave pretreatment did not alter the overall chemical composition of licorice extract, but increased the content of active substances such as flavonoids, saponins, amides, lipids, sugars, and proteins. In addition, the ratio of material to liquid postmicrowave pretreatment was 1 : 4, with each component’s content being equivalent to 1 : 12 in the untreated group. These findings provide strong evidence for the effectiveness of microwave pretreatment in enhancing the content of active ingredients in licorice, while simultaneously reducing solvent usage and energy consumption.

The current study used a design of experiments to evaluate the potential synergistic effects of three Moroccan bee products (honey (H), propolis (P), and bee pollen (BP)) on the free radical inhibition and antibacterial activity against clinical strains of Staphylococcus aureus and Escherichia coli. The phytochemical contents of these three bee products were first evaluated using HPLC-DAD with 20 identified compounds (9 in both H and P extracts and 13 in BP extract). The P extract had the highest phytochemical content, with high levels of flavanone pinocembrin, flavanol catechin, lignan pinoresinol, and simple phenolics (p-coumaric and gallic acids). Then, the optimized mixtures were determined using an augmented simplex-centroid design. The optimized formulations (H33%:P43%:BP24%) and (H21%:P47%:BP32%) presented the optimal total phenolic content and DPPH-IC₅₀ with 226.88 mgGAE/g and 10.64 µg/mL, respectively, whereas the formulations (H26%:P52%:BP22%) and (H35%:P40%:BP25%) showed the optimal antimicrobial activity against S. aureus (MIC_S.aureus equal to 4.34 µg/mL) and E. coli (MIC_E.coli equal to 5.70 µg/mL), respectively. The predicted responses from these mixture proportions were also experimentally validated. Compared to the single free radical activity and antibacterial effect of each isolated bee product, these optimized formulations demonstrated an increased biological activity, and the determination of the fractional inhibitory concentrations revealed a synergistic effect between these products. This study emphasizes the interest in optimized bee product mixtures for practical applications beyond the pharmaceutical and food industries. Their potential can be extended to nutraceuticals, cosmeceuticals, animal health, environmental sustainability, and advanced biomedical research, offering holistic solutions for diverse challenges across various sectors. Exploring these applications further can unlock new avenues for innovation and sustainable development.

White cheese is an inseparable part of the Persian breakfast table. However, it has limited shelf life owing to microbial growth and chemical changes. Application of active packaging incorporated with essential oils is an innovative technique to retain quality and extend shelf life of foods. In this study, the effect of chitosan (Ch 1 and 2%) film containing rosemary extract (RE 0.5 and 1%) was studied on the shelf life of white cheese at 4°C for 45 days. The physicochemical evaluation showed that all treated cheeses had higher pH, moisture, and fat content, but acidity and hardness in treated cheeses were lower than the nontreated ones. During storage, pH, moisture, and fat content decreased and acidity and hardness increased. At the end of the storage, the highest acidity (1.79 g lactic acid) and hardness (3.5 N) and the lowest pH (4.1) were observed in the control sample, and the highest moisture (53.92%) and fat (21.84%) content was observed in E₂C₂ treatment (1% extract + 2% chitosan). The active packaging of cheese caused a significant decrease in the total count of bacteria, coliforms, lactic acid bacteria, mold, and yeast. The population of microorganisms in the control sample increased significantly during storage (p < 0.05). The treated cheeses had acceptable sensory properties. The most effective treatment for maintaining the physicochemical properties and retarding the growth of microorganisms in cheese was the E₂C₂ sample. Therefore, it can be used in active packaging systems of cheese.