Z. Wang, Lisha Dong, Jiaojiao Han, Jun Zhou, Chenyang Lu, Ye Li, Tinghong Ming, Rixin Wang, Zhen Zhang, X. Su
Ultraviolet B (UVB)-induced cell death causes skin photoaging. In this study, we investigated the protective effect of Melanogrammus aeglefinus skin oligopeptide (MSOP) in UVB-irradiated human keratinocytes. The method of preparing MSOP was optimized, and three peptides with high abundance, VADML (Val-Ala-Asp-Met-Leu), IARF (Ile-Ala-Arg-Phe) and SSPSF (Ser-Ser-Pro-Ser-Phe), were identified. Discovery Studio predicted that these peptides interacted with Keap1 and contributed to antioxidant activity. Therefore, a UVB-induced cell model was used to explore the beneficial effects of MSOP in vitro. The activities of superoxide dismutase and glutathione peroxidase were increased in the MSOP-treated groups, while the malondialdehyde content was decreased. In addition, 23 differentially expressed proteins were identified through quantitative proteomics analysis; among them, the upregulation of Nrf2 and downregulation of Keap1, which are involved in the Keap1/Nrf2/ARE signaling pathway, contributed to the antioxidant process. Based on this study, MSOP might be an alternative agent for protecting the skin against UVB exposure.
{"title":"Protective effect of Melanogrammus aeglefinus skin oligopeptide in ultraviolet B-irradiated human keratinocytes","authors":"Z. Wang, Lisha Dong, Jiaojiao Han, Jun Zhou, Chenyang Lu, Ye Li, Tinghong Ming, Rixin Wang, Zhen Zhang, X. Su","doi":"10.31665/jfb.2023.18347","DOIUrl":"https://doi.org/10.31665/jfb.2023.18347","url":null,"abstract":"Ultraviolet B (UVB)-induced cell death causes skin photoaging. In this study, we investigated the protective effect of Melanogrammus aeglefinus skin oligopeptide (MSOP) in UVB-irradiated human keratinocytes. The method of preparing MSOP was optimized, and three peptides with high abundance, VADML (Val-Ala-Asp-Met-Leu), IARF (Ile-Ala-Arg-Phe) and SSPSF (Ser-Ser-Pro-Ser-Phe), were identified. Discovery Studio predicted that these peptides interacted with Keap1 and contributed to antioxidant activity. Therefore, a UVB-induced cell model was used to explore the beneficial effects of MSOP in vitro. The activities of superoxide dismutase and glutathione peroxidase were increased in the MSOP-treated groups, while the malondialdehyde content was decreased. In addition, 23 differentially expressed proteins were identified through quantitative proteomics analysis; among them, the upregulation of Nrf2 and downregulation of Keap1, which are involved in the Keap1/Nrf2/ARE signaling pathway, contributed to the antioxidant process. Based on this study, MSOP might be an alternative agent for protecting the skin against UVB exposure.","PeriodicalId":15882,"journal":{"name":"Journal of Food Bioactives","volume":"121 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74738693","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Nutritional therapy and disease causes have been studied sparingly. It is one of the main objectives of this study to look for a nutritional diet that promotes cardiovascular health. Various electronic databases and scientifically published articles were searched for relevant information for this review. In addition to these parameters, diabetes, blood pressure, smoking, lifestyle, and inactivity also play a significant role in these diseases. Various scientific studies have shown that consuming the right kind of food, following healthy eating habits, and leading a healthy lifestyle can reduce the risk of heart disease and stroke. The gut microbiome and cardiovascular risk have been shown to be significantly affected by vegetarian and Mediterranean diets. As an adjunct to traditional drug treatment, a healthy lifestyle and a proper diet are essential to improving cardiac patients' lipid profiles. It is essential to understand CVD's molecular and cellular mechanisms and develop targeted therapies.
{"title":"Therapeutic Potential of Nutritional Food for a Healthy Cardiometabolic System- A Review of Molecular Mechanism","authors":"R. Verma, P. Bisen, M. Bulló","doi":"10.31665/jfb.2023.18345","DOIUrl":"https://doi.org/10.31665/jfb.2023.18345","url":null,"abstract":"Nutritional therapy and disease causes have been studied sparingly. It is one of the main objectives of this study to look for a nutritional diet that promotes cardiovascular health. Various electronic databases and scientifically published articles were searched for relevant information for this review. In addition to these parameters, diabetes, blood pressure, smoking, lifestyle, and inactivity also play a significant role in these diseases. Various scientific studies have shown that consuming the right kind of food, following healthy eating habits, and leading a healthy lifestyle can reduce the risk of heart disease and stroke. The gut microbiome and cardiovascular risk have been shown to be significantly affected by vegetarian and Mediterranean diets. As an adjunct to traditional drug treatment, a healthy lifestyle and a proper diet are essential to improving cardiac patients' lipid profiles. It is essential to understand CVD's molecular and cellular mechanisms and develop targeted therapies.","PeriodicalId":15882,"journal":{"name":"Journal of Food Bioactives","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79944012","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
R. Clemens, P. G. Rao, I. Elouafi, R. Oniang'o, A. Chandrasekara, Peter Pressman, J. Yadav
The IUFoST Scientific Roundtable celebrated the International Year of Millets 2023 by convening an international team of experts to discuss the value of millets relative to agri-economy, nutrition, bioactives, environmental and our delivery on the global development agenda and its sustainable development goals (SDGs). The experts advanced critical analyses that suggested this semi-arid crop, grown primarily in the tropics of Asia and Africa can be an important contributor to improving food and nutrition security. Importantly, millets are a major source of energy and protein for about 130 million people in sub-Saharan Africa. Many in vitro and in vivo (mouse) studies plus a few meta-analyses and systematic reviews suggest millets and their respective components may contribute to the reduction of an array of non-communicable diseases, especially in marginal and harsh environments. Yet these kinds of evidence need to be substantiated by rigorous, well-designed clinical studies such that there is stronger support for millets contributing to global health. In addition, improvements and adoption of technologies that provide a low carbon and water footprint may contribute to consumer acceptance of millets.
{"title":"A Commentary on Millets for Enhancing Agri-economy, Nutrition, Environmental, and Sustainable Development Goals","authors":"R. Clemens, P. G. Rao, I. Elouafi, R. Oniang'o, A. Chandrasekara, Peter Pressman, J. Yadav","doi":"10.31665/jfb.2023.18342","DOIUrl":"https://doi.org/10.31665/jfb.2023.18342","url":null,"abstract":"The IUFoST Scientific Roundtable celebrated the International Year of Millets 2023 by convening an international team of experts to discuss the value of millets relative to agri-economy, nutrition, bioactives, environmental and our delivery on the global development agenda and its sustainable development goals (SDGs). The experts advanced critical analyses that suggested this semi-arid crop, grown primarily in the tropics of Asia and Africa can be an important contributor to improving food and nutrition security. Importantly, millets are a major source of energy and protein for about 130 million people in sub-Saharan Africa. Many in vitro and in vivo (mouse) studies plus a few meta-analyses and systematic reviews suggest millets and their respective components may contribute to the reduction of an array of non-communicable diseases, especially in marginal and harsh environments. Yet these kinds of evidence need to be substantiated by rigorous, well-designed clinical studies such that there is stronger support for millets contributing to global health. In addition, improvements and adoption of technologies that provide a low carbon and water footprint may contribute to consumer acceptance of millets.","PeriodicalId":15882,"journal":{"name":"Journal of Food Bioactives","volume":"60 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84646539","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Joy I. Obeme-Nmom, Raliat O. Abioye, Toluwase H. Fatoki, Chibuike C. Udenigwe
Soluble epoxide hydrolase (sEH) contributes to the pathophysiology of neurodegenerative diseases by decreasing the epoxyeicosatrienoic acids/dihydroeicosatrienoic acids ratio and influencing the anti-inflammatory system. Thus, sEH inhibition reduces systemic inflammation, particularly in the brain. This study investigated sEH inhibition by a tetrapeptide, YMSV, and its mechanism of action. Enzyme inhibition kinetics demonstrated that YMSV is a mixed-competitive inhibitor of sEH, with a half-maximal inhibitory concentration (IC50) of 179.5 ± 0.92 µM. Secondary structural analysis of sEH by circular dichroism showed that YMSV decreased the α-helices by 7.7% and increased the β-sheets and random coils by 11.4% and 22%, respectively. Molecular docking simulation indicated that YMSV formed a hydrogen bond with the Asp333 residue of the hydrolase pocket of sEH in addition to the binding of non-active site residues. The findings provide new insights into the mechanism of sEH inhibition by YMSV and its potential as a peptide-based anti-depressant nutraceutical.
{"title":"Biomolecular Interactions and Inhibition Kinetics of Human Soluble Epoxide Hydrolase by Tetrapeptide YMSV","authors":"Joy I. Obeme-Nmom, Raliat O. Abioye, Toluwase H. Fatoki, Chibuike C. Udenigwe","doi":"10.31665/jfb.2023.18341","DOIUrl":"https://doi.org/10.31665/jfb.2023.18341","url":null,"abstract":"Soluble epoxide hydrolase (sEH) contributes to the pathophysiology of neurodegenerative diseases by decreasing the epoxyeicosatrienoic acids/dihydroeicosatrienoic acids ratio and influencing the anti-inflammatory system. Thus, sEH inhibition reduces systemic inflammation, particularly in the brain. This study investigated sEH inhibition by a tetrapeptide, YMSV, and its mechanism of action. Enzyme inhibition kinetics demonstrated that YMSV is a mixed-competitive inhibitor of sEH, with a half-maximal inhibitory concentration (IC50) of 179.5 ± 0.92 µM. Secondary structural analysis of sEH by circular dichroism showed that YMSV decreased the α-helices by 7.7% and increased the β-sheets and random coils by 11.4% and 22%, respectively. Molecular docking simulation indicated that YMSV formed a hydrogen bond with the Asp333 residue of the hydrolase pocket of sEH in addition to the binding of non-active site residues. The findings provide new insights into the mechanism of sEH inhibition by YMSV and its potential as a peptide-based anti-depressant nutraceutical.","PeriodicalId":15882,"journal":{"name":"Journal of Food Bioactives","volume":"85 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-03-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90156766","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Jujube seed oil is pressed by Ziziphi Spinosae Semen，and widely cultivated in China with healthful. Here, we focused on illustrating the components and antioxidant activity of Jujube seed oil. The pressed oil was analyzed by GC-MS. The in vitro antioxidant activity was tested by free radical scavenging. The in vivo antioxidant activity was tested by using Saccharomyces cerevisiae model. The results of GC-MS showed that alkenes (e.g., d-limonene and α-farnesene) were the richest components of jujube seed oil. The experiments of in vitro and in vivo suggested that jujube seed oil possessed good antioxidant capacity. Treatment with Jujube seed oil counteracted oxidative stress-induced by lipid peroxidation and intracellular oxidation in Saccharomyces cerevisiae. Furthermore, experiments performed on missing strains of redox molecules showed that jujube seed oil-induced prevention against lipid peroxidation might be related to catalase encoded by cytosolic catalase T ctt1 gene. Taken together, our current data highlighted the antioxidant capacity of jujube seed oil. Interestingly the Ctt1 activity is vital in the mechanism associated with lipid peroxidation prevention of jujube seed oil.
{"title":"Study on antioxidant activity of Jujube seed oil","authors":"Fan Yang, L. Bai, Yonghua Tao","doi":"10.31665/jfb.2023.18340","DOIUrl":"https://doi.org/10.31665/jfb.2023.18340","url":null,"abstract":"Jujube seed oil is pressed by Ziziphi Spinosae Semen，and widely cultivated in China with healthful. Here, we focused on illustrating the components and antioxidant activity of Jujube seed oil. The pressed oil was analyzed by GC-MS. The in vitro antioxidant activity was tested by free radical scavenging. The in vivo antioxidant activity was tested by using Saccharomyces cerevisiae model. The results of GC-MS showed that alkenes (e.g., d-limonene and α-farnesene) were the richest components of jujube seed oil. The experiments of in vitro and in vivo suggested that jujube seed oil possessed good antioxidant capacity. Treatment with Jujube seed oil counteracted oxidative stress-induced by lipid peroxidation and intracellular oxidation in Saccharomyces cerevisiae. Furthermore, experiments performed on missing strains of redox molecules showed that jujube seed oil-induced prevention against lipid peroxidation might be related to catalase encoded by cytosolic catalase T ctt1 gene. Taken together, our current data highlighted the antioxidant capacity of jujube seed oil. Interestingly the Ctt1 activity is vital in the mechanism associated with lipid peroxidation prevention of jujube seed oil.","PeriodicalId":15882,"journal":{"name":"Journal of Food Bioactives","volume":"188 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-03-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86821725","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Unlike many other named reactions in organic chemistry, the Maillard reaction is not a clearly defined single pathway. Instead, it is one of the most complex reactions in food chemistry. Maillard reactions, studied in the literature over the last fifty years, have focused either on simple model systems or complex culinary processes. The next step in our understanding of Maillard reactions is to bridge the gap between these simple and complex systems. By adding more than one amino acid to a model system, we aim to better understand the different mechanisms for which certain aroma compounds are formed. In this study, L-arginine and L-cysteine were selected as the two amino acids in the thermal reaction with glucose. Under different conditions, the key odorants from several arginine-cysteine/glucose model studies were identified and quantified by gas chromatography-mass spectrometry and gas chromatography-olfactometry.
{"title":"Quantitation of Key Odorants in Arginine/Cysteine-Glucose Maillard Reactions","authors":"Robert J. Cannon, Chi-Tang Ho","doi":"10.31665/jfb.2023.18338","DOIUrl":"https://doi.org/10.31665/jfb.2023.18338","url":null,"abstract":"Unlike many other named reactions in organic chemistry, the Maillard reaction is not a clearly defined single pathway. Instead, it is one of the most complex reactions in food chemistry. Maillard reactions, studied in the literature over the last fifty years, have focused either on simple model systems or complex culinary processes. The next step in our understanding of Maillard reactions is to bridge the gap between these simple and complex systems. By adding more than one amino acid to a model system, we aim to better understand the different mechanisms for which certain aroma compounds are formed. In this study, L-arginine and L-cysteine were selected as the two amino acids in the thermal reaction with glucose. Under different conditions, the key odorants from several arginine-cysteine/glucose model studies were identified and quantified by gas chromatography-mass spectrometry and gas chromatography-olfactometry. ","PeriodicalId":15882,"journal":{"name":"Journal of Food Bioactives","volume":"11 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-03-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73338438","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Jie Liu, Yaqiong Zhang, Holly Childs, Ziyuan Wang, Liangli (Lucy) Yu, Boyan Gao, M. Slavin
This study investigated the effect of dietary gypenosides on inflammation, insulin resistance and hepatic steatosis in male obese C57BL/6J mice induced by feeding a high-fat diet (HFD) for 16 weeks. Treatment with 300 mg/kg BW/d gypenosides for eight weeks significantly reduced body weight gain, total plasma cholesterol and homeostasis model assessment-estimated insulin resistance (HOMA-IR) index in the obese mice compared with the control. Gypenosides also reduced the levels of tumor necrosis factor-α, monocyte chemoattractant protein-1, and interleukin-6 in both plasma and inguinal white adipocyte tissue. Moreover, gypenosides consumption alleviated hepatic steatosis and insulin resistance possibly by promoting energy expenditure through the AMPK signaling pathway and upregulating thermogenic genes in the brown and inguinal white adipocyte tissues. In addition, these metabolic changes were accompanied by an increased Akkermansia muciniphila abundance in the gut microbiota. The results suggest the health benefits of gypenosides intake in obese mice.
{"title":"Gypenosides improved inflammatory status, insulin resistance and hepatic steatosis in obese C57BL/6J mice","authors":"Jie Liu, Yaqiong Zhang, Holly Childs, Ziyuan Wang, Liangli (Lucy) Yu, Boyan Gao, M. Slavin","doi":"10.31665/jfb.2023.18337","DOIUrl":"https://doi.org/10.31665/jfb.2023.18337","url":null,"abstract":"This study investigated the effect of dietary gypenosides on inflammation, insulin resistance and hepatic steatosis in male obese C57BL/6J mice induced by feeding a high-fat diet (HFD) for 16 weeks. Treatment with 300 mg/kg BW/d gypenosides for eight weeks significantly reduced body weight gain, total plasma cholesterol and homeostasis model assessment-estimated insulin resistance (HOMA-IR) index in the obese mice compared with the control. Gypenosides also reduced the levels of tumor necrosis factor-α, monocyte chemoattractant protein-1, and interleukin-6 in both plasma and inguinal white adipocyte tissue. Moreover, gypenosides consumption alleviated hepatic steatosis and insulin resistance possibly by promoting energy expenditure through the AMPK signaling pathway and upregulating thermogenic genes in the brown and inguinal white adipocyte tissues. In addition, these metabolic changes were accompanied by an increased Akkermansia muciniphila abundance in the gut microbiota. The results suggest the health benefits of gypenosides intake in obese mice.","PeriodicalId":15882,"journal":{"name":"Journal of Food Bioactives","volume":"91 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-03-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74577112","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Shahida Anusha Siddiqu, Salome Dini, Yasaman Esmaeili, Sahar Roshanak, Ali Ali Redha, Sajad Ahmad Wani
Carotenoids are isoprenoids that are extensively dispersed in foods that have always been part of the human diet.Certain carotenoids can be transformed into retinoids with vitamin A activity, which is needed for humans. Additionally, they are far more flexible, since they may be found in foods not just as sources of vitamin A, and also as natural colors, antioxidants, and health-promoting substances. Functional foods provide health advantages in addition to basic nourishment. They can be found in a variety of forms, including whole, fortified, enriched, or enhanced meals. A flood of information about the health advantages of functional foods has been supplied by several epidemiological research. This review discusses the factor for healthy and sustainable usage of carotenoidrich ingredients for the design of functional food products primarily intended for health promotion. Furthermore, data on sources, intakes, and variables influencing bioavailability are summarized.
{"title":"Uses of carotenoid-rich ingredients to design functional foods: a review","authors":"Shahida Anusha Siddiqu, Salome Dini, Yasaman Esmaeili, Sahar Roshanak, Ali Ali Redha, Sajad Ahmad Wani","doi":"10.31665/jfb.2023.18334","DOIUrl":"https://doi.org/10.31665/jfb.2023.18334","url":null,"abstract":"Carotenoids are isoprenoids that are extensively dispersed in foods that have always been part of the human diet.Certain carotenoids can be transformed into retinoids with vitamin A activity, which is needed for humans. Additionally, they are far more flexible, since they may be found in foods not just as sources of vitamin A, and also as natural colors, antioxidants, and health-promoting substances. Functional foods provide health advantages in addition to basic nourishment. They can be found in a variety of forms, including whole, fortified, enriched, or enhanced meals. A flood of information about the health advantages of functional foods has been supplied by several epidemiological research. This review discusses the factor for healthy and sustainable usage of carotenoidrich ingredients for the design of functional food products primarily intended for health promotion. Furthermore, data on sources, intakes, and variables influencing bioavailability are summarized.","PeriodicalId":15882,"journal":{"name":"Journal of Food Bioactives","volume":"102 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-03-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85828816","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
On March 23, 2022, the field of food science lost a pioneering and impassioned scientist through the tragic and untimely passing of Prof. Michael Granvogl. Born on December 21, 1974 in Munich, Germany Michael’s inquisitive nature led him to study food chemistry at the Technical University of Munich (TUM). After graduating in 1998, he remained at TUM to pursue a doctoral degree (conferred in 2007), then habilitation (2016), qualifying him as Associate Professor in Food Chemistry. In 2019, Michael Granvogl was appointed Full Professor at the Institute of Food Chemistry, University of Hohenheim, Germany where he managed a young and dynamic team of enthusiastic scientists in their pursuits to push the boundaries of food chemistry research in their specialized disciplines. Indeed, Michael was a renowned international subject-matter expert on multiple facets of food chemistry, foremost on aroma-active compounds and food-borne toxicants, with a deep knowledge of their formation and degradation mechanisms, and with skilled application of effective extraction procedures and comprehensive analytical techniques to explore and elucidate their nature. Beyond his teaching and research, Michael was a staunch and dedicated member of the Division of Agricultural and Food Chemistry (AGFD) of the American Chemical Society (ACS), taking active and prominent roles on the executive committee to promote the field and support the next generation of scientists. As a native of the city of Munich, it might be noted that his passion for science, evidenced in lecture theaters and laboratories, was mirrored in his private life through his enthused and loyal support of his native soccer team, FC Bayern Munich. That team must now move forward with the loss of one dedicated fan, but the field of food chemistry – in particular the sub-discipline food bioactives – must overcome the void previously filled with Michael Granvogl’s stalwart presence and must cope with the absence of discoveries that will no longer materialize. There are many researchers in the field who lost a dedicated mentor, an esteemed colleague and a dear friend on that fateful day in spring 2022.
{"title":"From Aroma Chemistry via Bioactives to Toxicology – Remembering the Broad Expertise of Michael Granvogl in Food Science","authors":"J. Beauchamp, Yu Wang, X. Zhai","doi":"10.31665/jfb.2023.18333","DOIUrl":"https://doi.org/10.31665/jfb.2023.18333","url":null,"abstract":"On March 23, 2022, the field of food science lost a pioneering and impassioned scientist through the tragic and untimely passing of Prof. Michael Granvogl. Born on December 21, 1974 in Munich, Germany Michael’s inquisitive nature led him to study food chemistry at the Technical University of Munich (TUM). After graduating in 1998, he remained at TUM to pursue a doctoral degree (conferred in 2007), then habilitation (2016), qualifying him as Associate Professor in Food Chemistry. In 2019, Michael Granvogl was appointed Full Professor at the Institute of Food Chemistry, University of Hohenheim, Germany where he managed a young and dynamic team of enthusiastic scientists in their pursuits to push the boundaries of food chemistry research in their specialized disciplines. Indeed, Michael was a renowned international subject-matter expert on multiple facets of food chemistry, foremost on aroma-active compounds and food-borne toxicants, with a deep knowledge of their formation and degradation mechanisms, and with skilled application of effective extraction procedures and comprehensive analytical techniques to explore and elucidate their nature. Beyond his teaching and research, Michael was a staunch and dedicated member of the Division of Agricultural and Food Chemistry (AGFD) of the American Chemical Society (ACS), taking active and prominent roles on the executive committee to promote the field and support the next generation of scientists. As a native of the city of Munich, it might be noted that his passion for science, evidenced in lecture theaters and laboratories, was mirrored in his private life through his enthused and loyal support of his native soccer team, FC Bayern Munich. That team must now move forward with the loss of one dedicated fan, but the field of food chemistry – in particular the sub-discipline food bioactives – must overcome the void previously filled with Michael Granvogl’s stalwart presence and must cope with the absence of discoveries that will no longer materialize. There are many researchers in the field who lost a dedicated mentor, an esteemed colleague and a dear friend on that fateful day in spring 2022.","PeriodicalId":15882,"journal":{"name":"Journal of Food Bioactives","volume":"18 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-03-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81131982","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
J. García-Chacón, Diana Paola Forero, Devin G. Peterson, Coralia Osorio
The Amazonian fruit known as camu-camu (Myrciaria dubia) has recently attracted attention due to its sensory and biofunctional properties. A sensomics methodology was used to identify the odour-active volatiles of the whole fruit (pulp and peel) by using solvent-assisted flavour evaporation (SAFE), analysis by gas chromatography-mass spectrometry (GC-MS), and gas chromatography-olfactometry (GC-O), and sensory evaluation (aroma extract dilution analysis (AEDA)) techniques. Four odour-active volatile compounds were reported at concentrations above the odour-activity values: isoamyl acetate, α-pinene, limonene, and β-caryophyllene. Recombination aroma testing further verified that the compounds contributed to the fruity, herbal, citrus, and woody notes of the M. dubia fruit. Furthermore, the fruit in vitro ACE-I inhibition activity was 39.48 ± 12.09 % (at 50 mg/mL, using lisinopril as positive control), showing a potential use as a functional food.
{"title":"Aroma characterization and in vitro antihypertensive activity of Amazonian Camu-camu (Myrciaria dubia) fruit","authors":"J. García-Chacón, Diana Paola Forero, Devin G. Peterson, Coralia Osorio","doi":"10.31665/jfb.2023.18339","DOIUrl":"https://doi.org/10.31665/jfb.2023.18339","url":null,"abstract":"The Amazonian fruit known as camu-camu (Myrciaria dubia) has recently attracted attention due to its sensory and biofunctional properties. A sensomics methodology was used to identify the odour-active volatiles of the whole fruit (pulp and peel) by using solvent-assisted flavour evaporation (SAFE), analysis by gas chromatography-mass spectrometry (GC-MS), and gas chromatography-olfactometry (GC-O), and sensory evaluation (aroma extract dilution analysis (AEDA)) techniques. Four odour-active volatile compounds were reported at concentrations above the odour-activity values: isoamyl acetate, α-pinene, limonene, and β-caryophyllene. Recombination aroma testing further verified that the compounds contributed to the fruity, herbal, citrus, and woody notes of the M. dubia fruit. Furthermore, the fruit in vitro ACE-I inhibition activity was 39.48 ± 12.09 % (at 50 mg/mL, using lisinopril as positive control), showing a potential use as a functional food.","PeriodicalId":15882,"journal":{"name":"Journal of Food Bioactives","volume":"26 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-03-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84392963","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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