NFS Journal最新文献

{"title":"Anti-adhesion bioactivity of soybean tempeh against enterotoxigenic Escherichia coli F4 through supplementation with exopolysaccharide-producing Leuconostoc mesenteroides","authors":"Theodorus Eko Pramudito ,&nbsp;Cynthia E. Klostermann ,&nbsp;Dennis T.M. van den Berg ,&nbsp;Eddy J. Smid ,&nbsp;Henk A. Schols","doi":"10.1016/j.nfs.2026.100262","DOIUrl":"10.1016/j.nfs.2026.100262","url":null,"abstract":"<div><div>Soybean tempeh can reduce the adhesion of diarrheagenic enterotoxigenic <em>Escherichia coli</em> (ETEC) to the intestinal surface due to the presence of carbohydrates that can bind to the pathogen's fimbrial adhesin. Exopolysaccharides (EPS) produced by lactic acid bacteria (LAB) such as <em>Leuconostoc mesenteroides</em> also exhibit anti-adhesion bioactivity against ETEC. Tempeh supplemented with EPS-producing L. <em>mesenteroides</em> strains (LmWA and LmWN) to improve its anti-adhesion bioactivity was produced. Both strains persisted in the fermentation process and produced dextran (α-1,6-linked glucan) in the supplemented tempeh. LmWN supplementation resulted in a higher amount of dextran in tempeh (0.44% <em>w</em>/w) compared to LmWA (0.22% w/w). The dextrans obtained from both LAB supplementations consisted of two molecular weight (Mw) populations of ∼750 to &gt;1000 kDa and ∼ 5 kDa. Although both strains are known to also produce levan (β-2,6-linked fructan), such EPS was not detected in LAB-supplemented tempeh. LAB-supplemented tempeh reduced adhesion of pig-associated ETEC F4 to porcine mucin by three to four times compared to non-supplemented tempeh. The role of dextran in such bioactivity was confirmed by increased adhesion upon treatment of the tempeh extract with dextranase. In conclusion, the production and presence of bioactive dextran with anti-adhesion bioactivity against ETEC in tempeh made with the supplementation of EPS-producing LAB strain to soybean fermentation has been demonstrated. This study demonstrates that co-fermentation with EPS-producing LAB is a viable strategy to develop food products with an anti-adhesion bioactivity against ETEC.</div></div>","PeriodicalId":19294,"journal":{"name":"NFS Journal","volume":"42 ","pages":"Article 100262"},"PeriodicalIF":3.3,"publicationDate":"2026-01-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146022671","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}

{"title":"Analgesic, muscle relaxant, and anti-inflammatory potential of of flavonoids isolated from Euphorbia pulcherrima: Insights from molecular docking ligand retrieval, protein retrieval, and visualization and analysis investigation","authors":"Abdur Rauf ,&nbsp;Naveed Muhammad ,&nbsp;Muhammad Umer Khan ,&nbsp;Maha Munir ,&nbsp;Yasir Anwar ,&nbsp;Bassam Oudh Aljohny ,&nbsp;Kamala Badalova ,&nbsp;Saima Naz ,&nbsp;Zuneera Akram","doi":"10.1016/j.nfs.2026.100261","DOIUrl":"10.1016/j.nfs.2026.100261","url":null,"abstract":"<div><h3>Background</h3><div><em>Euphorbia pulcherrima</em> Willd Ex Koltz is traditionally used for toothache, fracture, traumatic haemorrhage, <em>etc.</em> Nevertheless, although it is used, the most obvious gap is a knowledge of the mechanism underlying the described effects and bioactive compounds. The objective of this study was to prepare flavonoids in the methanolic bark extract of <em>E. pulcherrima</em> and determine their analgesic, anti-inflammatory, and muscle-relaxant properties, and to discuss their binding affinity to COX-2, TRPV1, and GABA-A receptors using molecular docking. Compound 1 (5,7,8,3′,4′-pentahydroxy-3-methoxyflavone) was more effective as an analgesic, with a significant (<em>p</em> &lt; 0.001) increase in latency time (22.70–24.12 s) over compound 2 (kaempferol-3-B-D-glucopyranoside). The analgesic action of compound <strong>1</strong> implies the involvement with the central pain receptors similar to the opioid and GABAergic systems. Both compounds demonstrated dose-effective muscle relaxant activities, with compound <strong>1</strong> demonstrating 70% inhibition in the inclined plane model. The effects on anti-inflammatory effects were also notable with compound <strong>1</strong> reducing paw edema by 57.54% in the initial phase and 80% inhibition in the late phase, whereas compound 2 showed an inhibition rate of 87% in the third hour after induction. The docking experiments established that the two compounds displayed high binding affinities with COX-2, TRPV1, and GABA-A receptors and confirmed their potential as multi-target agents. The findings highlight the value of <em>E. pulcherrima</em>-derived flavonoids as multi-target therapeutics against pain, inflammation, and muscle-related disorders, which can be used in the development of new plant-based drugs with reduced side effects and improved effects.</div></div>","PeriodicalId":19294,"journal":{"name":"NFS Journal","volume":"42 ","pages":"Article 100261"},"PeriodicalIF":3.3,"publicationDate":"2026-01-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146022672","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}

{"title":"Enhancing the characteristics of bitter vetch (Vicia ervilia) starch aerogels through cold plasma treatment and physical cross-linking","authors":"Mahsa Rastehmanfard ,&nbsp;Sara Hedayati ,&nbsp;Seyed Mohammad Hashem Hosseini ,&nbsp;Mahboubeh Fazaeli ,&nbsp;Mehrdad Niakousari","doi":"10.1016/j.nfs.2026.100260","DOIUrl":"10.1016/j.nfs.2026.100260","url":null,"abstract":"<div><div>This study concentrated on the fabrication and evaluation of four types of aerogels derived from bitter vetch (<em>Vicia ervilia</em>) starch (BVS). These include the conventional native starch aerogel (CNSA), the conventional plasma-treated starch aerogel (CPSA), the physically cross-linked native starch aerogel (PNSA), and the physically cross-linked plasma-treated starch aerogel (PPSA). Cold plasma treatment caused notable modifications in the properties of BVS starch, while leaving its functional groups unchanged, as verified by Raman and Fourier-transform infrared (FT-IR) analysis. Rheological assessments (G′ and G″) indicated that starch treated with plasma developed a weak gel, whereas scanning electron microscopy (SEM) images displayed surface cavities and fissures caused by plasma etching. Despite the crystalline structure being preserved, there was a slight reduction in crystallinity from 21% to 19%. Textural evaluation demonstrated a decrease in springiness following plasma treatment. Subsequent to these processes, aerogels were produced utilizing both native and cold plasma-treated BVS via conventional and physical cross-linking methods. SEM images revealed a porous structure in aerogels that was developed due to water evaporation during the freeze-drying process. FT-IR spectra exhibited the majority of characteristic bands, although some were absent, likely as a result of gelatinization. X-ray diffraction revealed that the aerogels were more amorphous in nature compared to their starch precursors. PPSA demonstrated the highest hardness, the greatest surface area, the least mass loss following a week of water immersion, and exceptional thermal properties. These results indicate that the integration of cold plasma treatment with physical cross-linking markedly enhances the functional and structural attributes of BVS aerogels, highlighting their potential for advanced material applications.</div></div>","PeriodicalId":19294,"journal":{"name":"NFS Journal","volume":"42 ","pages":"Article 100260"},"PeriodicalIF":3.3,"publicationDate":"2026-01-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146077663","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}

{"title":"Comparative evaluation of coated and uncoated rainbow trout (Oncorhynchus mykiss) fillets treated with phycocyanin: Antioxidant, antimicrobial, and shelf-life properties","authors":"Bahareh Nowruzi ,&nbsp;Seyed Amir Ali Anvar","doi":"10.1016/j.nfs.2025.100259","DOIUrl":"10.1016/j.nfs.2025.100259","url":null,"abstract":"<div><div>The rainbow trout (<em>Oncorhynchus mykiss</em>), recognized globally as a widelycultivated fish species, is prized for its exceptional sensory characteristics and nutritional benefits. However, aquaculture products such as trout fillets are often treated with synthetic colorants to enhance visual appeal, raising consumer concerns about their potential toxicity. This has created growing interest in natural, non-toxic alternatives. Phycobiliproteins, particularly phycocyanin (PC) are natural pigments with recognized antimicrobial and antioxidant activity, making them suitable candidates for safer food preservation. The present research evaluated the antimicrobial and antioxidant activity of PC and explored its capability to prolong the freshness and shelf life of trout fillets. Trout samples were treated with PC enriched with citric acid and stored at 4 °C and 8 °C for 21 days. The findings indicated that incorporating both PC and citric acid markedly improved the antioxidant potential of the fillets relative to the untreated controls. Furthermore, the application of PC effectively prolonged the shelf life of rainbow trout fillets to 7 days at 4 °C. Treated fillets remained within acceptable quality limits according to the National Standard of Iran No. 1–2394 for up to 21 days at 4 °C and 14 days at 8 °C, confirming the maintenance of freshness. Sensory evaluation indicated that most attributes of the control fillets, except texture, were acceptable up to day 7. Overall, the use of PC as a natural pigment and bioactive compound presents a promising approach to enhance fish product quality, safety, and shelf life.</div></div>","PeriodicalId":19294,"journal":{"name":"NFS Journal","volume":"42 ","pages":"Article 100259"},"PeriodicalIF":3.3,"publicationDate":"2025-12-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145884773","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}

{"title":"Safety evaluation of a soluble granular food containing quercetin glycosides for healthy adults: A randomized controlled trial","authors":"Mui Iida ,&nbsp;Misaki Onozato ,&nbsp;Hideyuki Sasaki ,&nbsp;Izumi Yamasaki ,&nbsp;Takao Tanaka ,&nbsp;Hidenori Obata ,&nbsp;Takayuki Izumo ,&nbsp;Yoshihiro Nakao ,&nbsp;Ikuo Fukuhara","doi":"10.1016/j.nfs.2025.100258","DOIUrl":"10.1016/j.nfs.2025.100258","url":null,"abstract":"<div><h3>Background</h3><div>Quercetin glycosides (QG), enzymatically modified isoquercitrin derivatives, are widely used in functional foods for their antioxidant, antihypertensive, and lipid metabolism benefits. Previous safety studies have confirmed tolerability at intake levels up to 480 mg/day for four weeks. However, Japanese regulatory guidelines require overdose safety evaluations at approximately five times the effective dose (110 mg/day), and data on higher intake levels remain limited.</div></div><div><h3>Objective</h3><div>To evaluate the safety of daily consumption of a food product containing 550 mg/day of QG approximately five times the effective dose for four weeks in healthy adults.</div></div><div><h3>Methods</h3><div>A randomized, double-blind, placebo-controlled, parallel-group trial was conducted at a single clinical site in Japan. Healthy adults aged 20–64 years with BMI 18.5–29.9 kg/m² were enrolled and randomized (1:1) to receive either soluble granular food containing QG (550 mg/day) or placebo for four weeks. Randomization was stratified by sex, age, and BMI using blocked allocation. Both participants and investigators were blinded to group assignments. The primary endpoint was the incidence of adverse reactions. Secondary endpoints included the incidence of adverse events and changes in physiological and clinical parameters. Safety assessments were performed at baseline, week 2, and week 4.</div></div><div><h3>Results</h3><div>Of 149 screened individuals, 48 were randomized and 47 completed the study(QG group: <em>n</em> = 23, control group: <em>n</em> = 24). No adverse reactions attributable to the test food occurred. Ten adverse events were reported (QG: 4 events in 4 participants, placebo: 5 events in 4 participants), all mild and unrelated to the intervention. In addition, no abnormal changes were observed in clinical test values. In the QG group, minor intragroup changes in biochemical parameters were noted, but all values remained within standard ranges. Also, no significant intergroup differences were detected.</div></div><div><h3>Conclusion</h3><div>Daily intake of 550 mg/day QG for four weeks was safe in healthy adults, with no adverse reactions or clinically meaningful changes in safety parameters. These findings support the safety of QG at doses exceeding previously tested levels. Further research is needed to assess long-term safety and higher dosages. Powered by Editorial Manager® and ProduXion Manager® from Aries Systems Corporation.</div><div>Trial registration: The clinical trial was registration with the University Hospital Medical Information Network Clinical Trials Registry (UMIN-CTR, UMIN ID: UMIN000053632); <span><span>https://center6.umin.ac.jp/cgi-open-bin/ctr_e/ctr_view.cgi?recptno=R000061206</span><svg><path></path></svg></span>.</div></div>","PeriodicalId":19294,"journal":{"name":"NFS Journal","volume":"42 ","pages":"Article 100258"},"PeriodicalIF":3.3,"publicationDate":"2025-12-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145841179","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}

{"title":"Preparation of Korean Kimchi-seasoned laver (Neopyropia yezoensis) and Nutritional characteristics with Shelf-life evaluation through physicochemical, sensory and microbiological methods","authors":"Ramakrishna Chilakala ,&nbsp;Kang Ho Ko ,&nbsp;Min Seouk Jung ,&nbsp;Jong Won Han ,&nbsp;Eun-Sik Kim ,&nbsp;Sun Hee Cheong","doi":"10.1016/j.nfs.2025.100254","DOIUrl":"10.1016/j.nfs.2025.100254","url":null,"abstract":"<div><div>Seaweed is a nutritious and healthy functional food, while preparing seaweed food poses a number of difficulties due to its highly perishable and their limited processing techniques. This study aimed to develop kimchi seasoned laver (KSL) to meet the global demand for innovative seasoned laver products. In this preparation method, different proportions of kimchi (6.75–15.75 %), kimchi stew (6.75–15.75 %) are used, along with 4.5 % red chili, 28.4 % sunflower oil, and 44.6 % seaweed. To ascertain the food quality and shelf-life of roasted control laver (CON) and KSL samples during storage for seven weeks, the physicochemical, sensory and microbiological attributes were analyzed periodically. The results showed that moisture (1.1–1.5 %), ash (7–8 %), crude fat (40.1–45.1 %) contents were significantly not different between CON and KSL samples. However, crude protein levels decreased significantly from 22 % in CON to 16.5–18 % in KSL samples. Total polyunsaturated fatty acids (PUFAs) increased significantly from 11.5 % (CON) to 48.2–48.4 % (KSL), and the PUFA/SFA ratios improved from 1.21 to 4.05. In KSL samples. The amount of free glutamic acid increased from 17.4 % (CON) to 28.9–34.4 %, which improved the umami flavor. During storage, peroxide levels increased from 10.3 to 14.61 mEq/kg in CON samples and from 16.14–19.76 to 32.57–34.1 mEq/kg in KSL samples. Acid values remained below 1.0 mg/g and the TBARS levels ranged from 1.25 to 1.59 μg MDA/g, all of which were within acceptable ranges. Moreover, <em>E-coli</em> was not detected, and aerobic plate counts for both CON and KSL laver samples remained within acceptable range (4.72–5.41 log CFU/g after 7 weeks). Sensory evaluation revealed that KSL samples displayed comparatively better sensory attributes (6–7 weeks) than CON laver (3–4 weeks), with KSL-2 (11.25 % kimchi +11.25 % kimchi stew) shows highest overall acceptance. The results indicated that kimchi-seasoned laver with optimal formulation demonstrated improved oxidative stability, enhanced nutritional properties, and extended shelf-life, supporting quality control in the food sector and enabling the industrialization of the KSL laver product market.</div></div>","PeriodicalId":19294,"journal":{"name":"NFS Journal","volume":"42 ","pages":"Article 100254"},"PeriodicalIF":3.3,"publicationDate":"2025-12-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145736280","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}

{"title":"Skeletal muscle disuse atrophy: protection by omega-3 polyunsaturated fatty acids","authors":"Oleksandr Obrosov ,&nbsp;Lawrence J. Coppey ,&nbsp;Eric P. Davidson ,&nbsp;Scott M. Ebert ,&nbsp;Christopher M. Adams ,&nbsp;Mark A. Yorek","doi":"10.1016/j.nfs.2025.100253","DOIUrl":"10.1016/j.nfs.2025.100253","url":null,"abstract":"<div><div>The goal of this study was to examine benefit of omega-3 polyunsaturated fatty acids (PUFA) derived from fish oil or resolvin D1, metabolite of docosahexaenoic acid, on skeletal muscle disuse atrophy. Atrophy was induced of the left leg of C57Bl6/J male mice for 1 week.Three different treatment experimental protocols were used by feeding a diet enriched with menhaden oil or daily injections with resolvin D1 before or after immobilization.Evaluation of muscle atrophy was performed by determining the difference in weight of the tibialis anterior muscle between the immobilized (left) and mobile contralateral side (right) and by immunohistochemistry. A 2-week prevention protocol with menhaden oil enriched diet or daily injections of 2 ng/g resolvin D1 provided the greatest protection from muscle atrophy.Significant protection was also observed when dietary treatment of the mice was initiated at time of immobilization. This study demonstrated that omega-3 PUFA and metabolites provide protection toward skeletal muscle disuse atrophy.</div></div>","PeriodicalId":19294,"journal":{"name":"NFS Journal","volume":"41 ","pages":"Article 100253"},"PeriodicalIF":3.3,"publicationDate":"2025-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145681278","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}

{"title":"Effect of high-pressure processing on the bioactive compounds of white and Ethiopian mustard plant-based ingredients: Spotlight on glucosinolate content and the bioaccessibility of isothiocyanates and selenium","authors":"A. Hinojosa-Luna ,&nbsp;F. Pérez-Rodríguez ,&nbsp;C. Alicia Padilla ,&nbsp;F. Lafont-Déniz ,&nbsp;J.L. Luque-Ojeda ,&nbsp;F. Cámara-Martos","doi":"10.1016/j.nfs.2025.100251","DOIUrl":"10.1016/j.nfs.2025.100251","url":null,"abstract":"<div><div>This work aims to investigate the effects of high pressure processing (HPP) on the initial content of the main glucosinolates (glucotropaeolin and sinigrin), myrosinase activity, and bioaccessibility of isothiocyanates and selenium in shoots and leaves of white and Ethiopian mustard. The time and pressure values tested were 2 min for 200, 400 and 600 MPa; and additionally 4 and 5 min for 200 MPa. In white mustard, all HPP treatments reduced the initial glucotropaeolin concentration (4586 ± 62 mg/kg), with the most pronounced decrease observed at 200 MPa. In contrast HPP at 400 and 600 MPa caused significantly smaller losses. A similar pressure-dependent pattern was observed for the initial content of sinigrin (2104 ± 96 mg/kg) in the green tissues of Ethiopian mustard. Myrosinase activity was reduced by approximately 30 % in white mustard and 50 % in Ethiopian mustard in all the samples treated with HPP compared to the control group. However, no statistically significant differences were found in the decrease in enzyme activity between the different treatments. For all the cases, the bioaccessibility of benzyl-isothiocyanate was low (average percentage 28 %); although this percentage was slightly higher than for allyl-isothiocyanate (average percentage 65 %). HPP had no significant effect on the concentrations of both either of the isothiocyanates present in the bioaccessible fraction. As with isothiocyanates, HPP did not affect the Se bioaccessibility.</div></div>","PeriodicalId":19294,"journal":{"name":"NFS Journal","volume":"41 ","pages":"Article 100251"},"PeriodicalIF":3.3,"publicationDate":"2025-11-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145568953","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}

{"title":"The VeggieNutri indices: New tools for nutrient-based diet quality assessment across dietary patterns","authors":"Cátia Pinheiro ,&nbsp;Maria Inês Vieira ,&nbsp;Joana Amaro ,&nbsp;Cláudia Camila Dias ,&nbsp;Andreia Oliveira ,&nbsp;Jeanne deVries ,&nbsp;João Costa Leite ,&nbsp;Rita Negrão ,&nbsp;Elisa Keating","doi":"10.1016/j.nfs.2025.100252","DOIUrl":"10.1016/j.nfs.2025.100252","url":null,"abstract":"<div><div>Diet Quality Indices (DQIs) fail to accommodate specific dietary patterns, dietary supplement (DS) use or adaptations to country-specific nutritional guidelines. Given the urgent transition to plant-based diets, adequate and customized tools are needed to inform on their nutritional quality.</div><div>This study aimed to develop nutrient-based DQIs to compare diet quality of omnivorous and vegetarian diets among healthy adults living in Portugal.</div><div>448 healthy omnivores (OMNI), lacto-ovo-vegetarians (LOV) and vegans (VEG) living in Portugal were included. Nutritional intake was assessed using a food frequency questionnaire and questions regarding DS use. Three DQIs were created: VeggieNutri Index, considering nutritional intake from foods and beverages, VeggieNutri+ Index which additionally considers DS use, and VeggieNutriMACRO Index considering only macronutrients from foods, beverages and DS. All indices were based on nutrient recommendations underlying the construct of the Portuguese food guide and on specific recommendations for vegetarian diets. Diet quality scores from those indices were compared across dietary patterns and against the Healthy Eating Index-2020 (HEI-2020).</div><div>VeggieNutri Index scores decreased with increasing diet strictness, with VEG showing the lowest diet quality, even after accounting for DS. While DS improved intake adequacy for certain micronutrients, including vitamin B12, key nutritional gaps remained, especially for iodine and iron. Although VeggieNutri indices' scores positively correlated with HEI-2020, the later scored higher for plant-based diets.</div><div>The VeggieNutri indices provide the first nutrient-based tools for assessing diet quality across dietary patterns. By incorporating DS, they offer a broader assessment, especially for diets prone to specific nutrient deficiencies. Our results can inform public health strategies and updates to national dietary guidelines.</div></div>","PeriodicalId":19294,"journal":{"name":"NFS Journal","volume":"41 ","pages":"Article 100252"},"PeriodicalIF":3.3,"publicationDate":"2025-11-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145568952","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}

{"title":"Reduction of astringency and evaluation of bioactivity of compounds produced by enzymatic glycosylation of oleuropein","authors":"Yiqian Zhang ,&nbsp;Yujia Zhang ,&nbsp;Shigeki Yoshida","doi":"10.1016/j.nfs.2025.100250","DOIUrl":"10.1016/j.nfs.2025.100250","url":null,"abstract":"<div><div>Olive leaves are treated as a waste product during olive oil production. However, they contain a higher concentration of the important bioactive compound oleuropein than the oil itself. Development of olive leaf-based food products has been limited by the astringency of oleuropein. Many methods have been developed to remove astringent substances from food products. However, phenolic compounds have multiple beneficial bioactivities and their removal from food matrices sacrifices health-promoting benefits. This study aimed to reduce the astringency of oleuropein while maintaining its bioactivity by adding glucose residues to its structure. Although glycosylating enzymes have been investigated, no studies have demonstrated the glycosylation of oleuropein to date. In this study, Glycosylation reactions were conducted using four different enzymes, and the products obtained using cyclodextrin glycosyltransferase derived from <em>Bacillus macerans</em> NBRC 3490 were identified. Liquid chromatography-mass spectrometry analysis indicated that the products consisted of oleuropein containing one, two, or three added glucose residues. Structural analysis using nuclear magnetic resonance spectroscopy confirmed that the glucose residues were connected via 1,4-linkages. Taste sensor analysis revealed that astringency decreased in proportion with the number of glucose residues added. Although structural modifications are likely to influence the bioactivities of compounds, assessment of vascular endothelial protective effects demonstrated that the bioactivities of the glycosylated products were comparable to that of oleuropein. The evaluation of the taste properties of oleuropein in this study using a taste sensor provides evidence that the addition of glucose residues effectively reduces the astringency of oleuropein while preserving its bioactivity. These findings highlight the potential of discarded olive leaves for practical applications and contribute to the development of innovative strategies for astringency reduction.</div></div>","PeriodicalId":19294,"journal":{"name":"NFS Journal","volume":"41 ","pages":"Article 100250"},"PeriodicalIF":3.3,"publicationDate":"2025-10-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145466930","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}