Flavour and Fragrance Journal最新文献

Discomfort caused by inflammation leads to stress and anxiety in patients and seriously decreases the patients' quality of life. People prefer to use natural products instead of anti-inflammatory drugs because of their low toxicity and side effects. Studies have shown that Sphagnum palustre L. (S. palustre) can be used as medicinal plant, but few studies have focused on its anti-inflammatory effects. This study explored the mechanism of action of the ethanol extract of the peat moss plant S. palustre on lipopolysaccharide-induced inflammation in macrophage RAW264.7 cells. Components in S. palustre ethanol extracts (SPE) were identified by HPLC-MS, which mainly included 4-methoxybenzaldehyde, 4-methoxycinnamaldehyde and oleanolic acid. The effects of different concentrations (6.25–100 μg/mL) of SPE after 24 h administration were evaluated to establish a cellular inflammation model. Three biological replicates were performed based on each experiment, the MTT assay results showed that a low concentration of SPE promoted cell proliferation marked by Formazan. In a neutral red uptake assay, the SPE group was effectively inhibited the cell phagocytosis rate. With the increase of SPE concentration, intracellular ROS release decreased, which detected by DCFH-DA. Immunofluorescence assay result showed that SPE inhibited the release of reactive oxygen species from macrophages with fluorescent markers and DAPI. SPE inhibited the release of nitric oxide from macrophages as well. What's more, SPE significantly decreased the protein expression of interleukin (IL)-1, IL-6, and nuclear factor (NF)-κB according to enzyme-linked immunosorbent and immunocytochemical assays. SPE reduces inflammation in macrophage RAW264.7 cells and thus is a promising natural anti-inflammatory plant.

Since ancient times numerous, aromatic and medicinal herbs have been commonly used for the production of various herbal beverages. The effect of yellow gentian (Gentiana lutea) and saline wormwood (Artemisia santonicum) on the qualitative and quantitative composition of the volatile compounds and the sensory properties of the Serbian traditional plum brandy (“slivovitz”) was investigated. Simultaneously, similar commercial alcoholic beverages obtained from the local market have been researched for comparison. Eighty-nine volatile compounds were detected by GC–MS analysis in tested herbal spirits. More than 30% of detected volatile compounds belong to esters, whereas fatty acid esters contributed to the flavour with pleasant fruity and floral notes. The addition of A. santonicum improved the complexity of volatile profiles, with the main contribution of ketones. On the other hand, the phenylethyl alcohol, typical for its pleasant odour, was exclusively detected in samples enriched by yellow gentian. Saline wormwood contains compounds of a higher influence on lightness compared to the gentian root, whose compounds have increased the red colour intensity of the alcoholic product. The volatile compounds of yellow gentian and saline wormwood enriched the sensory properties of alcohol spirits, both contributing to the fruity aroma, with differences in spicy and herbal aroma, respectively. Extractible compounds of the studied herbs increased the complexity of the volatile profile, which significantly improved the aroma of herbal spirits. Selected herbs, already known for their traditional ethnomedicinal uses in the Balkans, could be considered as valuable material for production of functional beverages of attractive sensory traits.

Pyrazine spices are prone to loss during application and storage due to their low molecular weight and high volatility. This study utilised zein as the wall material to develop microcapsules containing 2,3-diethyl-5-methylpyrazine (DEMP), aiming to investigate protective and controlled release capabilities. The microcapsules (zein@DEMP) were fabricated using the antisolvent method, with an optimised loading rate of 11.43%, as determined by response surface methodology. Scanning electron microscopy (SEM) revealed that the zein@DEMP microcapsules exhibited a well-dispersed spherical structure, while transmission electron microscopy (TEM) indicated a core-shell structure. Fourier transform infrared (FTIR) spectroscopy further confirmed the successful encapsulation of DEMP. At the same time, pyrolysis results showed that the DEMP could be released under heating without producing any significant harmful compounds. Additionally, heat release kinetics at varying rates exhibited a strong linear fit, and the release kinetic at 80°C followed a first-order kinetic equation. Storage stability tests demonstrated a significant increase in DEMP retention after 30 days at room temperature. Furthermore, the zein@DEMP microcapsules displayed antioxidant properties. When incorporated into heat-not-burn (HNB) cigarettes at a concentration of 20 mg, the zein@DEMP microcapsules improved sensory evaluation. The transfer behaviour of DEMP was also examined. This study underscores the potential of microencapsulation technology in enhancing the thermal stability and sustained-release characteristics of pyrazine spices.

Airway inflammatory diseases include allergic rhinitis (AR), chronic rhinosinusitis (CRS), bronchial asthma (BA), chronic obstructive pulmonary disease (COPD) and idiopathic pulmonary fibrosis (IPF). Single-cell sequencing (SCS), as a powerful tool for revealing cellular and molecular landscapes at single-cell resolution, which has revealed many of the intrinsic biological features and dynamics of airway inflammation, viral infections and other pathologies, as well as constructing immune landscapes of health and disease states. We reviewed the literature focusing on the past several years have focused on using SCS technology increased our understanding of the airway immune cell landscape of airway diseases, including CRS, AR, BA, COPD, IPF, as well as the landscape of airway immune cells in healthy and pathological conditions. We also have elucidated the role of a subset of T cells, myeloid cell, basophils and mast cells in airway diseases revealed by SCS. Meanwhile we also highlighted the use of SCS to explore the potential mechanisms of immune cell interactions.

The present study was carried out to evaluate the influence of different taste feed additives on feed intake and growth performance in Alpine × Beetal growing goats. For this, a 90-day growth trial was conducted on 36 growing goats of 3–4 months age which were divided into six groups of six animals each. Animals in all groups were fed individually to meet the requirement for both maintenance and growth as per ICAR 2013. Individual taste feed additives were added in their concentrate mixture of total mixed ration (TMR) as food-grade sucrose (sweet) at the rate of 75 g/kg DM (SWE), NaCl (salt) at the rate of 15 g/kg DM (SAL), food-grade citric acid (sour) at the rate of 10 g/kg DM (SOU), urea (bitter) at the rate of 5 g/kg DM (BIT) and food-grade monosodium glutamate (umami) at the rate of 10 g/kg DM (UMA). The study revealed significantly higher (p < 0.01) average dry matter intake (DMI) (kg/day) in SWE (0.541 ± 0.034) and SAL (0.560 ± 0.041) groups compared to CON (0.476 ± 0.039). Average daily body weight gain (g/d/animal) was significantly higher (p < 0.01) in sweet and salt taste-supplemented groups compared to control. Body measurements including heart girth, withers height, body length and hip height were similar among six treatments. Feed conversion efficiency (kg live weight gain/100 kg DMI) and feed conversion ratio (kg DMI/kg live weight gain) were unaffected due to taste supplementation. While supplementation of sweet taste increased the digestibility of NDF and ADF, sweet- and salt-supplemented groups increased DCP as well as TDN intake. It was concluded that addition of sweet and salt taste in TMR had a positive impact on feed intake and growth performance in growing goats.

Hazelnut meal, as a by-product of hazelnut oil extraction, is not only rich in protein but also has the potential to become a high-quality plant protein source. In this study, we innovatively developed a novel hazelnut soy sauce product using hazelnut meal as the main raw material. The volatile components of hazelnut soy sauce in different fermentation stages were analysed by HS-SPME-GC/MS technique. The results of the analysis showed that 127 different volatile substances were identified in the samples tested, including alcohols, aldehydes, acids, esters, ketones, phenols, furans, pyrazines and other categories. In addition, we found that there were significant differences in the volatile components of hazelnuts soy sauce at different fermentation stages, and these differences were mainly driven by eight key volatile substances such as isoamyl acetate, phenylethanol, 1-octene-3-ol, phenylacetaldehyde, benzaldehyde, ethyl acetate, isoamylaldehyde and 2,6-dimethylpyrazine. This study not only provides a preliminary insight into the dynamic changes of volatile substances in hazelnut soy sauce during fermentation but also opens up a new way for high-value utilisation of hazelnut meal.

Nowadays, traditional food/ethnic foods have vanished from the diet of majority of young people. There is a need to preserve endangered and rarely used fermented food items to maintain the good health of future generations. Therefore, there is a scope for food industry to make an effort to explore nutrient rich sources out of these rarely used foods. The blending of ethnic and traditional foods in a scientific way could trigger many cumulative foods adding fresh dimensions simultaneously preserving functional properties of these foods and providing health benefits. The Himalayan states harbours more thousands types of fermented foods/ethnic foods being consumed. The majority of food consumed by the population in remote areas of the country includes a variety of ethnic dishes from the Indian Himalayas, such as Sepu Bari, Seera, Salori, Bhaturu, Aenkali, Childa-bhala, Gundruck, Dhulliachar, Jaanr, Angoori, Chuli, Auria, Jhol, Chhang and Churpi. These foods have seldom been explored for their potential to yield new and health-promoting microorganisms. For the first time, the aforementioned items have been investigated for the isolation and identification of safe, food-grade bacteria, paving the way for the development of innovative health foods with functional properties.

In this study, the mechanism of Forsythia suspensa essential oil (FSEO) on cognitive disorders was investigated based on network pharmacology and animal experiments. The common targets of AD diseases and the main components of FSEO were collected through GeneCards, PubChem, STRING and other databases, and protein–protein interaction (PPI) network maps were established. GO functional enrichment analysis and KEGG pathway enrichment analysis were performed using DAVID and Metascape databases, and the enrichment results were verified using the scopolamine (SCO) cognitive impairment mouse model. The results of network pharmacological analysis showed that FSEO involved 107 potential therapeutic targets, among which MAPK1, MAPK3 and ESR1 were the core targets, which were closely related to the regulatory pathways of MAPK cascade, 5-hydroxytryptaminergic synapses, dopaminergic synapses and oxidoreductase activity. The results of animal experiments showed that FSEO improved cognitively impaired behaviours, reduced central cholinergic neuron damage and oxidative stress in the mouse brain and increased the content of monoamine transmitters in the mouse brain. Animal experiments further validated the results of the FSEO network pharmacology analysis.