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Instant quinoa powder: Effect of enzymatic hydrolysis and extrusion on its physicochemical and rheological properties

IF 4.1 Q2 FOOD SCIENCE & TECHNOLOGY

NFS Journal

Pub Date : 2025-02-04 DOI: 10.1016/j.nfs.2025.100220

María Paula Polo Muñoz, Remigio Yamid Pismag Portilla, Jesús Eduardo Bravo Gomez, José Fernando Solanilla Duque, Diego Fernando Roa Acosta

The combined effects of extrusion and enzymatic hydrolysis with a neutral protease (endoprotease) on quinoa germ flour have been studied in this work. A 2 × 3 factorial design with two temperature levels (60 °C - 90 °C - 100 °C and 60 °C - 100 °C - 120 °C) and three protease concentrations (0 %w/v, 0.6 %w/v, 1.2 %w/v). The hydrolyzed quinoa germ flours were characterized in terms of their physicochemical and rheological properties, antioxidant capacity by ABTS+, in-vitro digestibility of carbohydrates and protein, infrared spectroscopy, and their rheological behavior in aqueous dispersion at 12 % (w/w). The results showed that enzymatic hydrolysis and extrusion temperature influenced hydrolyzed quinoa germ flours properties. The highest protein digestion (65 mg leucine/g protein) was obtained with 0.6 % protease and 100 °C extrusion. Antioxidant activity increased with protease concentration but decreased with temperature. The solubility of hydrolyzed quinoa germ flours improved after enzymatic hydrolysis, while water absorption decreased. The treatment with 0.6 % protease and 100 °C extrusion produced high amounts of slowly digestible starch and RS, and enhanced protein digestibility compared to the other treatments. Infrared spectroscopy revealed changes in amide functional groups A, B, and I due to hydrolysis. The modification of these flours through enzymatic hydrolysis and extrusion after the tecno-functional properties. This research highlights the importance of understanding the interactions between different sources of proteins and how they contribute to the overall characteristics of the final product.

{"title":"Instant quinoa powder: Effect of enzymatic hydrolysis and extrusion on its physicochemical and rheological properties","authors":"María Paula Polo Muñoz, Remigio Yamid Pismag Portilla, Jesús Eduardo Bravo Gomez, José Fernando Solanilla Duque, Diego Fernando Roa Acosta","doi":"10.1016/j.nfs.2025.100220","DOIUrl":"10.1016/j.nfs.2025.100220","url":null,"abstract":"<div><div>The combined effects of extrusion and enzymatic hydrolysis with a neutral protease (endoprotease) on quinoa germ flour have been studied in this work. A 2 × 3 factorial design with two temperature levels (60 °C - 90 °C - 100 °C and 60 °C - 100 °C - 120 °C) and three protease concentrations (0 %<em>w</em>/<em>v</em>, 0.6 %w/v, 1.2 %<em>w</em>/<em>v</em>). The hydrolyzed quinoa germ flours were characterized in terms of their physicochemical and rheological properties, antioxidant capacity by ABTS+, in-vitro digestibility of carbohydrates and protein, infrared spectroscopy, and their rheological behavior in aqueous dispersion at 12 % (<em>w</em>/w). The results showed that enzymatic hydrolysis and extrusion temperature influenced hydrolyzed quinoa germ flours properties. The highest protein digestion (65 mg leucine/g protein) was obtained with 0.6 % protease and 100 °C extrusion. Antioxidant activity increased with protease concentration but decreased with temperature. The solubility of hydrolyzed quinoa germ flours improved after enzymatic hydrolysis, while water absorption decreased. The treatment with 0.6 % protease and 100 °C extrusion produced high amounts of slowly digestible starch and RS, and enhanced protein digestibility compared to the other treatments. Infrared spectroscopy revealed changes in amide functional groups A, B, and I due to hydrolysis. The modification of these flours through enzymatic hydrolysis and extrusion after the tecno-functional properties. This research highlights the importance of understanding the interactions between different sources of proteins and how they contribute to the overall characteristics of the final product.</div></div>","PeriodicalId":19294,"journal":{"name":"NFS Journal","volume":"38 ","pages":"Article 100220"},"PeriodicalIF":4.1,"publicationDate":"2025-02-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143395806","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Multicriteria decision making-based approach to classify loose-leaf teas

IF 4.1 Q2 FOOD SCIENCE & TECHNOLOGY

NFS Journal

Pub Date : 2025-02-01 DOI: 10.1016/j.nfs.2025.100218

Eszter Benes , Attila Gere

Near infrared spectra of 75 different loose-leaf teas were analyzed based on their oxidational state: white, green, matcha, oolong, black, dark and pu-erh. Different spectral transformations (MSC, SNV and derivatives) and seven supervised linear and non-linear chemometric methods were performed. Classification methods were ranked based on their model performance metrics. In the ranking of the models, multicriteria decision making (MCDM) methods have crucial role, of which sum of ranking differences (SRD) method was used. SNV preprocessing showed better performance compared to MSC and FD + SNV. Among the models, linear support vector machine (lSVM) gave satisfactory performance regardless of the preprocessing. lSVM used on SNV preprocessed data proved to be the far best model, with 83.3 % accuracy. However, it is important to note that there are no general rules regarding model performances and proper testing is always advised. For such, multicriteria decision making models (and especially SRD) is strongly advised.

引用次数: 0

Plant-based burger patties are a source of bioaccessible iron and zinc

IF 4.1 Q2 FOOD SCIENCE & TECHNOLOGY

NFS Journal

Pub Date : 2025-01-31 DOI: 10.1016/j.nfs.2025.100219

Jonas Pospiech, Johanita Kruger, Jan Frank

Background

The consumption of plant-based meat alternatives has increased substantially in recent years. However, due to the presence of absorption inhibitors, such as phytate, oxalate, and condensed tannins, the uptake of zinc and iron from plant foods may be low. We therefore quantified minerals (Fe, Zn), inhibitors (phytate, oxalate, condensed tannins), and enhancers (ascorbic acid, carotenoids) of mineral absorption in pea protein-, soy protein-, soy flour-, and sunflower protein-based burger patties and the resulting bioaccessibility of the contained iron and zinc conducting in vitro digestion experiments.

Results

The soy flour-based burger had nearly complete bioaccessibility for zinc (105 ± 6 %) and iron (101 ± 11 %), while the three other plant burgers had significantly lower bioaccessibilities (zinc, 9–12 %; iron, 43–57 %). The phytate but not the oxalate and condensed tannin contents of the patties were negatively correlated with the bioaccessibility of iron and zinc (p < 0.05).

Conclusion

Plant-based meat alternatives may be an important source of bioaccessible iron and zinc, if they contain low amounts of phytate, and may contribute to an adequate supply of these minerals.

{"title":"Plant-based burger patties are a source of bioaccessible iron and zinc","authors":"Jonas Pospiech, Johanita Kruger, Jan Frank","doi":"10.1016/j.nfs.2025.100219","DOIUrl":"10.1016/j.nfs.2025.100219","url":null,"abstract":"<div><h3>Background</h3><div>The consumption of plant-based meat alternatives has increased substantially in recent years. However, due to the presence of absorption inhibitors, such as phytate, oxalate, and condensed tannins, the uptake of zinc and iron from plant foods may be low. We therefore quantified minerals (Fe, Zn), inhibitors (phytate, oxalate, condensed tannins), and enhancers (ascorbic acid, carotenoids) of mineral absorption in pea protein-, soy protein-, soy flour-, and sunflower protein-based burger patties and the resulting bioaccessibility of the contained iron and zinc conducting <em>in vitro</em> digestion experiments.</div></div><div><h3>Results</h3><div>The soy flour-based burger had nearly complete bioaccessibility for zinc (105 ± 6 %) and iron (101 ± 11 %), while the three other plant burgers had significantly lower bioaccessibilities (zinc, 9–12 %; iron, 43–57 %). The phytate but not the oxalate and condensed tannin contents of the patties were negatively correlated with the bioaccessibility of iron and zinc (<em>p</em> < 0.05).</div></div><div><h3>Conclusion</h3><div>Plant-based meat alternatives may be an important source of bioaccessible iron and zinc, if they contain low amounts of phytate, and may contribute to an adequate supply of these minerals.</div></div>","PeriodicalId":19294,"journal":{"name":"NFS Journal","volume":"38 ","pages":"Article 100219"},"PeriodicalIF":4.1,"publicationDate":"2025-01-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143377906","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Potential plant proteins for functional food ingredients: Composition, utilization and its challenges

IF 4.1 Q2 FOOD SCIENCE & TECHNOLOGY

NFS Journal

Pub Date : 2025-01-27 DOI: 10.1016/j.nfs.2025.100216

Paul Ndubuisi Anyiam , Suphat Phongthai , Lutz Grossmann , Young Hoon Jung , Samart Sai-Ut , Ekasit Onsaard , Saroat Rawdkuen

Increasing demand for sustainable and health-conscious food choices has driven a heightened search for alternative protein sources. Plant-based proteins are particularly emphasized for their nutritional benefits, sustainability, and versatility. However, the heavy dependence on soybean has hindered the diversification of plant-based protein sources for global food security amidst population growth. This review underscores the potential of plant protein sources for their novelty as functional food ingredients due to protein quality. These alternatives are also rich in diverse bioactive compounds that offer significant health benefits, positioning them for future food and nutraceutical applications. This review paper explores various potential sources such as rice bran, mung bean, jack bean, moringa seed, and bambara nut, evaluating their suitability based on compositions and amino acid profiles, for use in food formulations. It addresses the robust growth of the plant-based food market and the challenges hindering the full utilization of plant proteins as viable alternatives in shaping the future foods. By addressing gaps in knowledge about emerging plant protein sources, this review aims to enhance sustainability in the food system. Further research and development of alternative plant-based proteins can diversify food offerings while promoting environmental and human health considerations.

{"title":"Potential plant proteins for functional food ingredients: Composition, utilization and its challenges","authors":"Paul Ndubuisi Anyiam , Suphat Phongthai , Lutz Grossmann , Young Hoon Jung , Samart Sai-Ut , Ekasit Onsaard , Saroat Rawdkuen","doi":"10.1016/j.nfs.2025.100216","DOIUrl":"10.1016/j.nfs.2025.100216","url":null,"abstract":"<div><div>Increasing demand for sustainable and health-conscious food choices has driven a heightened search for alternative protein sources. Plant-based proteins are particularly emphasized for their nutritional benefits, sustainability, and versatility. However, the heavy dependence on soybean has hindered the diversification of plant-based protein sources for global food security amidst population growth. This review underscores the potential of plant protein sources for their novelty as functional food ingredients due to protein quality. These alternatives are also rich in diverse bioactive compounds that offer significant health benefits, positioning them for future food and nutraceutical applications. This review paper explores various potential sources such as rice bran, mung bean, jack bean, moringa seed, and bambara nut, evaluating their suitability based on compositions and amino acid profiles, for use in food formulations. It addresses the robust growth of the plant-based food market and the challenges hindering the full utilization of plant proteins as viable alternatives in shaping the future foods. By addressing gaps in knowledge about emerging plant protein sources, this review aims to enhance sustainability in the food system. Further research and development of alternative plant-based proteins can diversify food offerings while promoting environmental and human health considerations.</div></div>","PeriodicalId":19294,"journal":{"name":"NFS Journal","volume":"38 ","pages":"Article 100216"},"PeriodicalIF":4.1,"publicationDate":"2025-01-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143173332","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Assessment of changes in vitamin content and morphological characteristics in strawberries modified with a pulsed electric field using chromatography and optical coherence tomography

IF 4.1 Q2 FOOD SCIENCE & TECHNOLOGY

NFS Journal

Pub Date : 2025-01-23 DOI: 10.1016/j.nfs.2025.100217

Ewa Korzeniewska , Ilona Gałązka-Czarnecka , Joanna Sekulska-Nalewajko , Jarosław Gocławski , Tomasz Dróźdż , Paweł Kiełbasa

Vitamins B and C are crucial for maintaining human health, so it is important to develop effective methods to support their extraction from products of plant origin. The research conducted by the authors focused on modifying the content of these vitamins in dessert strawberries using a pulsed electric field (PEF) with an intensity of 1, 3 or 5 kV/cm. Experiments have shown that PEF treatment with an intensity of 1 kV/cm and 10 pulses for 10 s resulted in a significant improvement in vitamin content and extraction efficiency of vitamin C by 22 %, folic acid by 24 %, thiamine by more than 50 % and riboflavin by more than 60 %.

Optical coherence tomography imaging revealed texture changes in fruit pulp under the influence of PEF, related to the release of additional vitamins detected by chromatography methods.

Additionally, PEF treatment offers significant benefits in fruit processing, including improved dehydration characteristics, reduced time and energy required for freeze-drying, increased extraction efficiency, and potential improvements in bioactive compound content and antioxidant properties.

The research results may have practical applications in the analytical determination of vitamins C and B by improving the extraction efficiency. Moreover, the use of the PEF method can be important for producers of fruit products (including strawberries), as it enables them to improve the nutritional value of their products.

{"title":"Assessment of changes in vitamin content and morphological characteristics in strawberries modified with a pulsed electric field using chromatography and optical coherence tomography","authors":"Ewa Korzeniewska , Ilona Gałązka-Czarnecka , Joanna Sekulska-Nalewajko , Jarosław Gocławski , Tomasz Dróźdż , Paweł Kiełbasa","doi":"10.1016/j.nfs.2025.100217","DOIUrl":"10.1016/j.nfs.2025.100217","url":null,"abstract":"<div><div>Vitamins B and C are crucial for maintaining human health, so it is important to develop effective methods to support their extraction from products of plant origin. The research conducted by the authors focused on modifying the content of these vitamins in dessert strawberries using a pulsed electric field (PEF) with an intensity of 1, 3 or 5 kV/cm. Experiments have shown that PEF treatment with an intensity of 1 kV/cm and 10 pulses for 10 s resulted in a significant improvement in vitamin content and extraction efficiency of vitamin C by 22 %, folic acid by 24 %, thiamine by more than 50 % and riboflavin by more than 60 %.</div><div>Optical coherence tomography imaging revealed texture changes in fruit pulp under the influence of PEF, related to the release of additional vitamins detected by chromatography methods.</div><div>Additionally, PEF treatment offers significant benefits in fruit processing, including improved dehydration characteristics, reduced time and energy required for freeze-drying, increased extraction efficiency, and potential improvements in bioactive compound content and antioxidant properties.</div><div>The research results may have practical applications in the analytical determination of vitamins C and B by improving the extraction efficiency. Moreover, the use of the PEF method can be important for producers of fruit products (including strawberries), as it enables them to improve the nutritional value of their products.</div></div>","PeriodicalId":19294,"journal":{"name":"NFS Journal","volume":"38 ","pages":"Article 100217"},"PeriodicalIF":4.1,"publicationDate":"2025-01-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143172498","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Quality of bread rolls fortified with date fruit pomace: Structure, proximate composition, staling, and sensory evaluation

IF 4.1 Q2 FOOD SCIENCE & TECHNOLOGY

NFS Journal

Pub Date : 2025-01-18 DOI: 10.1016/j.nfs.2025.100214

Alaa Almoumen , Huda Mohamed , Bhawna Sobti , Mutamed Ayyash , Rabih Kamleh , Ali H. Al-Marzouqi , Afaf Kamal-Eldin

This study explored the effect of fortification of bread rolls by a high-fibre dietary ingredient from date fruit pomace. Structure, proximate composition, texture, staling, and sensory quality of bread rolls were studied. Flour fortification with sugar-free pomace (0, 5, 10, 15, and 20 %, w/w) led to bread having darker crust and crumbs in a concentration-dependent manner (P < 0.05). Increasing the pomace concentration levels also led to dense crumb structure, especially at the 20 % level. The proximate composition (on dry basis %) ranged as follows: protein (15.4–16.6 %), ash (2.1–2.7 %), fat (1.8–2.8 %), carbohydrates (73.6–57.5 %), and total dietary fibre (5.7–22.4 %). At 20 % fortification, bread moisture and weight increased by 12 % and 10 %, diameter and specific volume decreased by 16 % and 54 %, hardness, springiness, and chewiness increased by 57 %, 28 % and 62 %, and cohesiveness decreased by 18 % compared to the control, respectively (P < 0.05). The differences in the texture and physical parameters of the different bread rolls were significant during four days of storage with all bread rolls becoming smaller and denser. As fibre concentration increased, the bread became heavier with noticeable textural changes such as increased hardness and chewiness. Despite these changes, the rolls were acceptable in a consumer test, especially at moderate fibre levels. Therefore, the date fruit high fibre dietary ingredient holds promise for incorporation into bread-making processes to enhance daily fibre intake.

{"title":"Quality of bread rolls fortified with date fruit pomace: Structure, proximate composition, staling, and sensory evaluation","authors":"Alaa Almoumen , Huda Mohamed , Bhawna Sobti , Mutamed Ayyash , Rabih Kamleh , Ali H. Al-Marzouqi , Afaf Kamal-Eldin","doi":"10.1016/j.nfs.2025.100214","DOIUrl":"10.1016/j.nfs.2025.100214","url":null,"abstract":"<div><div>This study explored the effect of fortification of bread rolls by a high-fibre dietary ingredient from date fruit pomace. Structure, proximate composition, texture, staling, and sensory quality of bread rolls were studied. Flour fortification with sugar-free pomace (0, 5, 10, 15, and 20 %, <em>w</em>/w) led to bread having darker crust and crumbs in a concentration-dependent manner (<em>P</em> < 0.05). Increasing the pomace concentration levels also led to dense crumb structure, especially at the 20 % level. The proximate composition (on dry basis %) ranged as follows: protein (15.4–16.6 %), ash (2.1–2.7 %), fat (1.8–2.8 %), carbohydrates (73.6–57.5 %), and total dietary fibre (5.7–22.4 %). At 20 % fortification, bread moisture and weight increased by 12 % and 10 %, diameter and specific volume decreased by 16 % and 54 %, hardness, springiness, and chewiness increased by 57 %, 28 % and 62 %, and cohesiveness decreased by 18 % compared to the control, respectively (<em>P</em> < 0.05). The differences in the texture and physical parameters of the different bread rolls were significant during four days of storage with all bread rolls becoming smaller and denser. As fibre concentration increased, the bread became heavier with noticeable textural changes such as increased hardness and chewiness. Despite these changes, the rolls were acceptable in a consumer test, especially at moderate fibre levels. Therefore, the date fruit high fibre dietary ingredient holds promise for incorporation into bread-making processes to enhance daily fibre intake.</div></div>","PeriodicalId":19294,"journal":{"name":"NFS Journal","volume":"38 ","pages":"Article 100214"},"PeriodicalIF":4.1,"publicationDate":"2025-01-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143173330","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

The effect of heat treatment on the nutritional value and antioxidant activity of sulphur shelf (Laetiporus sulphureus)

IF 4.1 Q2 FOOD SCIENCE & TECHNOLOGY

NFS Journal

Pub Date : 2025-01-17 DOI: 10.1016/j.nfs.2025.100215

Iwona Adamska, Katarzyna Felisiak

Thermal processing of mushrooms affects their taste and health-promoting properties. The study aimed to determine changes in the nutritional value and antioxidant activity of the Laetiporus sulphureus mushroom under the influence of thermal processing. Pieces of mushroom subjected to blanching, cooking, stewing and frying were examined. The nutritional value (moisture, protein, fat and ash content) and content of bioactive compounds were determined, the carbohydrate content and caloric value were calculated. Trolox equivalent antioxidant activity (TEAC), free DPPH radicals scavenging ability (RSA) and ferric reducing antioxidant power (FRAP) of fruiting bodies before and after thermal processing were determined. The type of processing significantly affected the content of water, fat, ash, carbohydrates, the caloric value of mushrooms and their antioxidant activity. Although fried mushrooms had the highest calorific value, they also had the highest carbohydrate content, high antioxidant activity and were assessed best in terms of sensory properties.

引用次数: 0

Development of an in vitro triculture model of intestine inflammation to assess the immunomodulatory properties of cassava and roselle, two African green leafy vegetables

IF 4.1 Q2 FOOD SCIENCE & TECHNOLOGY

NFS Journal

Pub Date : 2025-01-16 DOI: 10.1016/j.nfs.2025.100213

Nelly Fioroni , Maria Del Carmen Ponce de León Rodríguez , Nicolas Leconte , Claire Mouquet-Rivier , Caroline Guzman , Frédéric Boudard , Claudie Dhuique-Mayer , Myriam Collin , Anaïs Deglos , Emmanuelle Reboul , Ángela Bravo-Núñez , Caroline Laurent-Babot

The intestine integrity and function are crucial for nutrient absorption and to prevent the entry of harmful antigens. In sub-Saharan Africa, frequent infections and enteric dysfunction can cause intestinal inflammation that is associated with stunting. Therefore, to study the anti-inflammatory effects of cassava and roselle leaves, commonly consumed as sauces, we developed an in vitro triculture model of intestine inflammation using intestinal Caco-2 (colorectal adenocarcinoma) and HT29-MTX (goblet cell-like) together with the macrophage-like THP-1 cells. Stimulation of this model with lipopolysaccharide/interferon-γ resulted in mucus over-production, higher pro-inflammatory cytokine release and loss of intestinal barrier integrity due to increased permeability. Polar/non-polar extracts and digested sauces from cassava and roselle leaves reduced cytokine production in both intestinal and THP-1 cells to different extents and restored barrier integrity and permeability. The developed and validated triculture model of inflamed intestine thus demonstrated the anti-inflammatory properties of cassava and roselle leaves, despite moderate responses.

{"title":"Development of an in vitro triculture model of intestine inflammation to assess the immunomodulatory properties of cassava and roselle, two African green leafy vegetables","authors":"Nelly Fioroni , Maria Del Carmen Ponce de León Rodríguez , Nicolas Leconte , Claire Mouquet-Rivier , Caroline Guzman , Frédéric Boudard , Claudie Dhuique-Mayer , Myriam Collin , Anaïs Deglos , Emmanuelle Reboul , Ángela Bravo-Núñez , Caroline Laurent-Babot","doi":"10.1016/j.nfs.2025.100213","DOIUrl":"10.1016/j.nfs.2025.100213","url":null,"abstract":"<div><div>The intestine integrity and function are crucial for nutrient absorption and to prevent the entry of harmful antigens. In sub-Saharan Africa, frequent infections and enteric dysfunction can cause intestinal inflammation that is associated with stunting. Therefore, to study the anti-inflammatory effects of cassava and roselle leaves, commonly consumed as sauces, we developed an <em>in vitro</em> triculture model of intestine inflammation using intestinal Caco-2 (colorectal adenocarcinoma) and HT29-MTX (goblet cell-like) together with the macrophage-like THP-1 cells. Stimulation of this model with lipopolysaccharide/interferon-γ resulted in mucus over-production, higher pro-inflammatory cytokine release and loss of intestinal barrier integrity due to increased permeability. Polar/non-polar extracts and digested sauces from cassava and roselle leaves reduced cytokine production in both intestinal and THP-1 cells to different extents and restored barrier integrity and permeability. The developed and validated triculture model of inflamed intestine thus demonstrated the anti-inflammatory properties of cassava and roselle leaves, despite moderate responses.</div></div>","PeriodicalId":19294,"journal":{"name":"NFS Journal","volume":"38 ","pages":"Article 100213"},"PeriodicalIF":4.1,"publicationDate":"2025-01-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143173329","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Possible impact of use of a ketogenic diet in pregnancy on the fetus: Review of animal and human studies

IF 4.1 Q2 FOOD SCIENCE & TECHNOLOGY

NFS Journal

Pub Date : 2025-01-11 DOI: 10.1016/j.nfs.2025.100212

Agata Miłosz , Justyna Michalczyk , Iwona Morawik , Klaudia Długoborska , Monika Gesek

Balanced diet sufficient in all nutrients is crucial to human development and health, especially for pregnant women, whose diet has a direct impact on the appropriate development of the fetus [1]. In addition, it may lead to epigenetic changes in the fetus that affect the child's health and functioning in adulthood [2]. The ketogenic diet is characterized by increased fat content with reduced carbohydrate supply [3, 4]. It is an effective form of treatment for many diseases including epilepsy, obesity, neurodegenerative diseases and some metabolic disorders.

In women with Polycystic Ovary Syndrome ketogenic diet has a positive effect on fertility by reducing weight, insulin resistance and hormonal regulation [4–7]. However, it can contribute to mineral and vitamin deficiencies, hypoproteinemia or the development of hepatic steatosis and kidney stones [4, 8]. Due to the duality of possible effects, the potential benefits of a ketogenic diet in pregnancy should be considered carefully. Moreover, there is a need for more human studies determining the safety of the ketogenic diet for both the fetus and the mother. The purpose of this review is to present recent studies evaluating the effects of maternal use of the ketogenic diet during pregnancy on fetal development and the possible advantages and drawbacks of its use.

{"title":"Possible impact of use of a ketogenic diet in pregnancy on the fetus: Review of animal and human studies","authors":"Agata Miłosz , Justyna Michalczyk , Iwona Morawik , Klaudia Długoborska , Monika Gesek","doi":"10.1016/j.nfs.2025.100212","DOIUrl":"10.1016/j.nfs.2025.100212","url":null,"abstract":"<div><div>Balanced diet sufficient in all nutrients is crucial to human development and health, especially for pregnant women, whose diet has a direct impact on the appropriate development of the fetus [1]. In addition, it may lead to epigenetic changes in the fetus that affect the child's health and functioning in adulthood [2]. The ketogenic diet is characterized by increased fat content with reduced carbohydrate supply [3, 4]. It is an effective form of treatment for many diseases including epilepsy, obesity, neurodegenerative diseases and some metabolic disorders.</div><div>In women with Polycystic Ovary Syndrome ketogenic diet has a positive effect on fertility by reducing weight, insulin resistance and hormonal regulation [4–7]. However, it can contribute to mineral and vitamin deficiencies, hypoproteinemia or the development of hepatic steatosis and kidney stones [4, 8]. Due to the duality of possible effects, the potential benefits of a ketogenic diet in pregnancy should be considered carefully. Moreover, there is a need for more human studies determining the safety of the ketogenic diet for both the fetus and the mother. The purpose of this review is to present recent studies evaluating the effects of maternal use of the ketogenic diet during pregnancy on fetal development and the possible advantages and drawbacks of its use.</div></div>","PeriodicalId":19294,"journal":{"name":"NFS Journal","volume":"38 ","pages":"Article 100212"},"PeriodicalIF":4.1,"publicationDate":"2025-01-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143173328","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Exploring the in vitro hypolipidemic benefits of bamboo mushrooms: A study on their impact on lipid droplets and adipocytokine levels through metabolome and lipidome profiling

IF 4.1 Q2 FOOD SCIENCE & TECHNOLOGY

NFS Journal

Pub Date : 2024-12-21 DOI: 10.1016/j.nfs.2024.100211

Sucheewin Krobthong , Yodying Yingchutrakul , Chartchai Chaichana , Pawitrabhorn Samutrtai , Jeeraprapa Siriwaseree , Kiattawee Choowongkomon , Pawin Pongkorpsakol , Arnatchai Maiuthed , Pithi Chanvorachote , Chanat Aonbangkhen

Functional foods from edible mushrooms, like the protein-rich and low-calorie Phallus indusiatus (Bamboo mushroom), are promising for obesity prevention. However, scientific evidence supporting its active compounds' benefits is limited. This study used tandem-mass spectroscopy (LC-MS/MS) to analyze Bamboo mushroom's metabolites and lipids, identifying over 1000 metabolites, with adenosine most abundant. Pathway analysis showed significant activity in amino acid and specific metabolism pathways. Lipidomic analysis revealed 131 molecular lipids across categories such as sphingolipids and glycerolipids. The extracts' cytotoxicity and hypolipidemic efficacy were evaluated using a mouse adipocytes model, demonstrating no cellular toxicity at 6.25–100 μg/mL and effective reduction in lipid droplets. Additionally, the extracts significantly reduced levels of monocyte chemoattractant protein-1 (MCP-1) and plasminogen activator inhibitor-1 (PAI-1), suggesting potential hypolipidemic effects. These findings highlight Bamboo mushroom's capability as a functional food to combat obesity by influencing lipid metabolism.

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