NFS Journal最新文献_第3页

Characterization of Fusarium crown rot pathogens and trichothecene genotypes in wheat crops of Hebei province, China 河北省小麦镰刀菌冠腐病病原菌和赤霉病菌基因型分析

IF 4.1 Q2 FOOD SCIENCE & TECHNOLOGY

NFS Journal

Pub Date : 2025-05-16 DOI: 10.1016/j.nfs.2025.100230

Kahsay Tadesse Mawcha , Mewael Kiros Assefa , Yiying Xu , Na Zhang , Wenxiang Yang , Dennis Ndolo

This study identifies and characterizes pathogenic Fusarium species and their trichothecene genotypes in wheat crops grown in seven regions of Hebei Province, China, from 2019 to 2021. Species-specific primers confirmed the morphological identification of 689 Fusarium strains recovered from wheat seedlings with symptomatic crown/sub-crown tissues. The results suggest that Fusarium pseudograminearum was the most detected strain, accounting for 91 % of the identified strains. Other species, including F. graminearum, F. oxysporum, F. proliferatum, F. asiaticum, and F. culmorum, were detected at lower rates, ranging from 0.15 % to 8.56 %. Toxin genotype detection results showed that F. pseudograminearum and F. graminearum were the most common species linked to wheat crown rot, producing high detection rates of trichothecene genotypes. F. pseudograminearum strains had detection rates of 84.50 % for deoxynivalenol (DON) and other mycotoxins, including 3-acetyl-deoxynivalenol (3-AcDON) and 15-acetyl-deoxynivalenol (15-AcDON). On the other hand, strains (F. graminearum) of the 15-AcDON chemotype were detected at 15 L-AcDON, with detection rates of 34.37 %, 21.88 %, 21.88 %, and 18.75 % in Handan, Shijiazhuang, Xingtai, and Baoding, respectively. The study also indicated that F. pseudograminearum and F. graminearum had strong pathogenicity, while F. asiaticum and F. culmorum showed weak pathogenicity to wheat in Hebei Province. This study identifies F. pseudograminearum as the predominant cause of Fusarium crown rot in Hebei Province, with the majority of strains classified as DON genotypes.

本研究鉴定了2019 - 2021年河北省7个地区小麦作物中致病性镰刀菌及其毛菌基因型。物种特异性引物对689株镰刀菌进行了形态鉴定。结果表明，检出最多的菌株为伪谷物镰刀菌，占检出菌株的91%。其他病原菌的检出率较低，为0.15% ~ 8.56%，分别为谷草镰刀菌、尖孢镰刀菌、增生镰刀菌、亚洲镰刀菌和枯孢镰刀菌。毒素基因型检测结果表明，与小麦冠腐病相关的病原菌中，假谷草镰刀菌和谷草镰刀菌最为常见，产生了较高的毛霉基因型检出率。假谷草镰刀菌对脱氧雪腐镰刀菌醇（DON）和3-乙酰-脱氧雪腐镰刀菌醇（3-AcDON）、15-乙酰-脱氧雪腐镰刀菌醇（15-AcDON）等真菌毒素的检出率为84.50%。在15 L-AcDON处检出15- acdon化学型菌株（F. graminearum），邯郸、石家庄、邢台和保定的检出率分别为34.37%、21.88%、21.88%和18.75%。研究还表明，伪谷粒镰刀菌和谷粒镰刀菌对河北省小麦的致病性较强，而亚洲镰刀菌和culmorum对小麦的致病性较弱。本研究确定了河北省镰刀菌冠腐病的主要病原菌为伪谷粒镰刀菌，大部分菌株为DON基因型。

{"title":"Characterization of Fusarium crown rot pathogens and trichothecene genotypes in wheat crops of Hebei province, China","authors":"Kahsay Tadesse Mawcha , Mewael Kiros Assefa , Yiying Xu , Na Zhang , Wenxiang Yang , Dennis Ndolo","doi":"10.1016/j.nfs.2025.100230","DOIUrl":"10.1016/j.nfs.2025.100230","url":null,"abstract":"<div><div>This study identifies and characterizes pathogenic <em>Fusarium</em> species and their trichothecene genotypes in wheat crops grown in seven regions of Hebei Province, China, from 2019 to 2021. Species-specific primers confirmed the morphological identification of 689 <em>Fusarium</em> strains recovered from wheat seedlings with symptomatic crown/sub-crown tissues. The results suggest that <em>Fusarium pseudograminearum</em> was the most detected strain, accounting for 91 % of the identified strains. Other species, including <em>F. graminearum</em>, <em>F. oxysporum, F. proliferatum, F. asiaticum,</em> and <em>F. culmorum</em>, were detected at lower rates, ranging from 0.15 % to 8.56 %. Toxin genotype detection results showed that <em>F. pseudograminearum</em> and <em>F. graminearum</em> were the most common species linked to wheat crown rot, producing high detection rates of trichothecene genotypes. <em>F. pseudograminearum</em> strains had detection rates of 84.50 % for deoxynivalenol (DON) and other mycotoxins, including 3-acetyl-deoxynivalenol (3-AcDON) and 15-acetyl-deoxynivalenol (15-AcDON). On the other hand, strains (<em>F. graminearum)</em> of the 15-AcDON chemotype were detected at 15 L-AcDON, with detection rates of 34.37 %, 21.88 %, 21.88 %, and 18.75 % in Handan, Shijiazhuang, Xingtai, and Baoding, respectively. The study also indicated that <em>F. pseudograminearum</em> and <em>F. graminearum</em> had strong pathogenicity, while <em>F. asiaticum</em> and <em>F. culmorum</em> showed weak pathogenicity to wheat in Hebei Province. This study identifies <em>F. pseudograminearum</em> as the predominant cause of <em>Fusarium</em> crown rot in Hebei Province, with the majority of strains classified as DON genotypes.</div></div>","PeriodicalId":19294,"journal":{"name":"NFS Journal","volume":"39 ","pages":"Article 100230"},"PeriodicalIF":4.1,"publicationDate":"2025-05-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144222233","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}

引用次数: 0

Fortifying bread rolls with date fruit fiber: Effects on dietary fiber, antioxidant capacity, mineral content, and glycemic response 用枣果纤维强化面包卷：对膳食纤维、抗氧化能力、矿物质含量和血糖反应的影响

IF 4.1 Q2 FOOD SCIENCE & TECHNOLOGY

NFS Journal

Pub Date : 2025-05-14 DOI: 10.1016/j.nfs.2025.100229

Alaa Almoumen , Huda Mohamed , Athira Subash , Ali H. Al-Marzouqi , Mutamed Ayyash , Ayesha S. Al Dhaheri , Afaf Kamal-Eldin

This study explored the effects of fortifying bread rolls with desugared date fruit pomace on their nutritional value. Bread rolls containing 0, 5, 10, 15, and 20 % date fruit pomace were analyzed for macro- and micronutrients, dietary fiber, phenolic content, and in vitro digestibility. In contrast, three variations (0, 10, and 20 %) were tested for their effect on the glycemic index. Fortification with date fruit pomace significantly increased the total dietary fiber content of the bread, from 5.7 g/100 g in the control to 22.4 g/100 g in the 20 % breads (P < 0.001). Antioxidant activity, indicated by FRAP, rose from 8.2 to 11.1 μmol Trolox equivalents (TE)/g. Similarly, hydrolysable phenolic activity, assessed through both FRAP and DPPH assays, showed an increase with fortification. In vitro digestibility analysis revealed that date pomace fortification progressively reduced glucose release during the oral, gastric, and intestinal digestive phases, with the most significant reduction observed in the oral and gastric phase for the 10 % bread. This effect could result from enzyme inhibition caused by components in date pomace, especially phenolics. Glycemic index testing with eight healthy participants revealed GI values of 93 and 85 for the 10 % and 20 % pomace breads. These results suggest that while desugared date fruit pomace improves the nutritional and antioxidant profile of bread rolls, it has a minimal effect on reducing the glycemic response.

本研究探讨了糖枣果渣强化面包卷对其营养价值的影响。对含有0%、5%、10%、15%和20%枣渣的面包卷进行了宏量营养素和微量营养素、膳食纤维、酚类含量和体外消化率的分析。相比之下，测试了三种变化（0%、10%和20%）对血糖指数的影响。添加枣果渣的强化显著提高了面包的总膳食纤维含量，从对照组的5.7 g/100 g增加到20%面包的22.4 g/100 g (P <；0.001)。FRAP测定抗氧化活性由8.2 μmol Trolox当量（TE /g）提高到11.1 μmol Trolox当量（TE /g）。同样，通过FRAP和DPPH测定，水解酚活性也随着强化而增加。体外消化率分析显示，强化枣渣逐渐减少了口服、胃和肠道消化阶段的葡萄糖释放，其中10%面包在口服和胃消化阶段的减少最为显著。这种影响可能是由于枣渣中成分，特别是酚类物质对酶的抑制作用所致。对8名健康参与者进行的血糖指数测试显示，10%和20%果渣面包的GI值分别为93和85。这些结果表明，虽然糖枣果渣改善了面包卷的营养和抗氧化特性，但它对降低血糖反应的作用很小。

{"title":"Fortifying bread rolls with date fruit fiber: Effects on dietary fiber, antioxidant capacity, mineral content, and glycemic response","authors":"Alaa Almoumen , Huda Mohamed , Athira Subash , Ali H. Al-Marzouqi , Mutamed Ayyash , Ayesha S. Al Dhaheri , Afaf Kamal-Eldin","doi":"10.1016/j.nfs.2025.100229","DOIUrl":"10.1016/j.nfs.2025.100229","url":null,"abstract":"<div><div>This study explored the effects of fortifying bread rolls with desugared date fruit pomace on their nutritional value. Bread rolls containing 0, 5, 10, 15, and 20 % date fruit pomace were analyzed for macro- and micronutrients, dietary fiber, phenolic content, and in vitro digestibility. In contrast, three variations (0, 10, and 20 %) were tested for their effect on the glycemic index. Fortification with date fruit pomace significantly increased the total dietary fiber content of the bread, from 5.7 g/100 g in the control to 22.4 g/100 g in the 20 % breads (<em>P</em> < 0.001). Antioxidant activity, indicated by FRAP, rose from 8.2 to 11.1 μmol Trolox equivalents (TE)/g. Similarly, hydrolysable phenolic activity, assessed through both FRAP and DPPH assays, showed an increase with fortification. In vitro digestibility analysis revealed that date pomace fortification progressively reduced glucose release during the oral, gastric, and intestinal digestive phases, with the most significant reduction observed in the oral and gastric phase for the 10 % bread. This effect could result from enzyme inhibition caused by components in date pomace, especially phenolics. Glycemic index testing with eight healthy participants revealed GI values of 93 and 85 for the 10 % and 20 % pomace breads. These results suggest that while desugared date fruit pomace improves the nutritional and antioxidant profile of bread rolls, it has a minimal effect on reducing the glycemic response.</div></div>","PeriodicalId":19294,"journal":{"name":"NFS Journal","volume":"39 ","pages":"Article 100229"},"PeriodicalIF":4.1,"publicationDate":"2025-05-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144124211","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}

引用次数: 0

Optimisation of extraction method for quantification of free fatty acids in oat-, pea- and faba-bean-based protein sources by liquid chromatography coupled with mass spectrometry 液相色谱-质谱联用法测定燕麦、豌豆和蚕豆蛋白源中游离脂肪酸的提取方法优化

IF 4.1 Q2 FOOD SCIENCE & TECHNOLOGY

NFS Journal

Pub Date : 2025-05-06 DOI: 10.1016/j.nfs.2025.100228

Anastassia Zeinatulina , Aleksei Kaleda , Maria Kuhtinskaja , Tiina Kriščiunaite

Plant-based protein sources, including oat, pea, and faba bean, are widely used in milk and meat alternatives. However, these crops can be inherently bitter, which limits their use in some food products. Processing into flours, protein concentrates, and isolates may cause changes in chemical composition and influence bitterness. We present an optimised and validated LC-MS method using isopropanol:methanol (1:1, v/v) solvent extraction to determine selected bitter-tasting free fatty acids (FFAs). Accurate quantification of FFAs (linolenic, myristic, palmitic, linoleic, oleic, and stearic acids) was achieved using isotopically labelled oat flour extract as an internal standard. The total FFA content in whole grain oat flour, oat protein concentrate, pea flour and protein isolate, and faba bean flour and protein isolate ranged from 4.4 to 3841 mg/100 g dry weight. FFA analysis aids in assessing bitterness and selecting processing techniques to reduce these compounds in plant-based foods.

植物性蛋白质来源，包括燕麦、豌豆和蚕豆，被广泛用于牛奶和肉类替代品。然而，这些作物本身就很苦，这限制了它们在某些食品中的使用。加工成面粉、蛋白质浓缩物和分离物可能会导致化学成分的变化并影响苦味。我们提出了一种优化和验证的LC-MS方法，使用异丙醇：甲醇（1:1,v/v）溶剂萃取来测定选定的苦味游离脂肪酸（FFAs）。使用同位素标记的燕麦面粉提取物作为内标，实现了FFAs（亚麻酸、肉豆蔻酸、棕榈酸、亚油酸、油酸和硬脂酸）的准确定量。全谷物燕麦粉、燕麦浓缩蛋白、豌豆粉和分离蛋白、蚕豆粉和分离蛋白的总游离脂肪酸含量为4.4 ~ 3841 mg/100 g干重。FFA分析有助于评估植物性食品中的苦味和选择加工技术以减少这些化合物。

{"title":"Optimisation of extraction method for quantification of free fatty acids in oat-, pea- and faba-bean-based protein sources by liquid chromatography coupled with mass spectrometry","authors":"Anastassia Zeinatulina , Aleksei Kaleda , Maria Kuhtinskaja , Tiina Kriščiunaite","doi":"10.1016/j.nfs.2025.100228","DOIUrl":"10.1016/j.nfs.2025.100228","url":null,"abstract":"<div><div>Plant-based protein sources, including oat, pea, and faba bean, are widely used in milk and meat alternatives. However, these crops can be inherently bitter, which limits their use in some food products. Processing into flours, protein concentrates, and isolates may cause changes in chemical composition and influence bitterness. We present an optimised and validated LC-MS method using isopropanol:methanol (1:1, <em>v</em>/v) solvent extraction to determine selected bitter-tasting free fatty acids (FFAs). Accurate quantification of FFAs (linolenic, myristic, palmitic, linoleic, oleic, and stearic acids) was achieved using isotopically labelled oat flour extract as an internal standard. The total FFA content in whole grain oat flour, oat protein concentrate, pea flour and protein isolate, and faba bean flour and protein isolate ranged from 4.4 to 3841 mg/100 g dry weight. FFA analysis aids in assessing bitterness and selecting processing techniques to reduce these compounds in plant-based foods.</div></div>","PeriodicalId":19294,"journal":{"name":"NFS Journal","volume":"39 ","pages":"Article 100228"},"PeriodicalIF":4.1,"publicationDate":"2025-05-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143947311","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}

引用次数: 0

Encapsulation of mango peel bioactive compounds in milk, gum acacia, and maltodextrin improves its stability 芒果皮生物活性化合物在牛奶、金合树胶和麦芽糖糊精中的包封提高了其稳定性

IF 4.1 Q2 FOOD SCIENCE & TECHNOLOGY

NFS Journal

Pub Date : 2025-04-30 DOI: 10.1016/j.nfs.2025.100227

Mahbuba Rahman Tripty, Asmaul Husna Nupur, Jannatul Ferdushi Jany, Maria Afroz Toma, Md. Anisur Rahman Mazumder

There is an increased interest and need to make our economy more circular and our diets healthier and more sustainable. Mango peel is often discarded as waste after consuming mango pulp, despite its excellent source of bioactive compounds, especially phenolic compounds. The aim of this study was to develop encapsulated milk powder containing mango peel polyphenol (MPP) and assess the effects of MPP on the physicochemical properties, antioxidant activity, sensory and storage stability of milk powder. MPP was encapsulated with milk, gum acacia (4, 6 and 8 % w/v), and maltodextrin (10 % w/v) using spray drying and cabinet drying. Nutritional analysis revealed that ripe mango peel powder provide total polyphenol of 64.37 ± 0.26 mg GAE/g, total flavonoid of 10.73 ± 0.11 (mg QuE/g), and antioxidant activity (DPPH) of 52.56 %. Regarding the physico-chemical characteristics of the MPP encapsulated spray-dried milk powder showed increases (p < 0.05) in bulk density, flowability, cohesiveness, hygroscopicity, and solubility, whereas cabinet-dried milk powder showed increases (p < 0.05) in moisture content and tapped density. Spray-dried milk powder had greater retention (p < 0.05) of color parameters and retained high phenolic compounds during storage at 4 or 25 °C for 60 days compared to cabinet-dried milk powder. No significant differences (p > 0.05) were observed between 4 % and 6 % w/v gum acacia concentrations in terms of encapsulation efficiency, physico-chemical properties and color retention. The results show that MPP polyphenol can be encapsulated by combining gum acacia (4 or 6 %), 10 % maltodextrin, and milk powder at 4 °C for longer shelf life.

让我们的经济更循环，让我们的饮食更健康、更可持续，人们的兴趣和需求都在增加。尽管芒果皮富含生物活性化合物，尤其是酚类化合物，但在食用芒果果肉后，芒果皮往往被作为废物丢弃。本研究旨在研制芒果皮多酚（MPP）胶囊奶粉，并考察MPP对奶粉理化性质、抗氧化活性、感官及贮存稳定性的影响。采用喷雾干燥和柜式干燥，用牛奶、金合木（4、6和8% w/v）和麦芽糖糊精（10% w/v）包封MPP。营养分析表明，成熟芒果果皮粉的总多酚含量为64.37±0.26 mg GAE/g，总黄酮含量为10.73±0.11 (mg QuE/g)，抗氧化活性（DPPH）为52.56%。在物理化学特性方面，MPP包封后的喷雾干燥奶粉表现出(p <；在容重、流动性、黏结性、吸湿性和溶解度等方面均有显著提高(p <；0.05)的含水率和出丝密度。喷雾干燥奶粉的保留率更高(p <；与柜干奶粉相比，在4°C或25°C条件下保存60天，其颜色参数和保留的高酚类化合物的差异为0.05)。无显著差异(p >；在w/v浓度为4% ~ 6%时，相思胶的包封率、理化性质和保色性均显著高于0.05)。结果表明，在4℃条件下，将相思胶（4%或6%）、10%麦芽糖糊精和奶粉混合可包封MPP多酚，延长了MPP多酚的保质期。

{"title":"Encapsulation of mango peel bioactive compounds in milk, gum acacia, and maltodextrin improves its stability","authors":"Mahbuba Rahman Tripty, Asmaul Husna Nupur, Jannatul Ferdushi Jany, Maria Afroz Toma, Md. Anisur Rahman Mazumder","doi":"10.1016/j.nfs.2025.100227","DOIUrl":"10.1016/j.nfs.2025.100227","url":null,"abstract":"<div><div>There is an increased interest and need to make our economy more circular and our diets healthier and more sustainable. Mango peel is often discarded as waste after consuming mango pulp, despite its excellent source of bioactive compounds, especially phenolic compounds. The aim of this study was to develop encapsulated milk powder containing mango peel polyphenol (MPP) and assess the effects of MPP on the physicochemical properties, antioxidant activity, sensory and storage stability of milk powder. MPP was encapsulated with milk, gum acacia (4, 6 and 8 % <em>w</em><em>/v</em>), and maltodextrin (10 % <em>w/v</em>) using spray drying and cabinet drying. Nutritional analysis revealed that ripe mango peel powder provide total polyphenol of 64.37 ± 0.26 mg GAE/g, total flavonoid of 10.73 ± 0.11 (mg QuE/g), and antioxidant activity (DPPH) of 52.56 %. Regarding the physico-chemical characteristics of the MPP encapsulated spray-dried milk powder showed increases (<em>p</em> < 0.05) in bulk density, flowability, cohesiveness, hygroscopicity, and solubility, whereas cabinet-dried milk powder showed increases (<em>p</em> < 0.05) in moisture content and tapped density. Spray-dried milk powder had greater retention (p < 0.05) of color parameters and retained high phenolic compounds during storage at 4 or 25 °C for 60 days compared to cabinet-dried milk powder. No significant differences (<em>p</em> > 0.05) were observed between 4 % and 6 % <em>w</em>/<em>v</em> gum acacia concentrations in terms of encapsulation efficiency, physico-chemical properties and color retention. The results show that MPP polyphenol can be encapsulated by combining gum acacia (4 or 6 %), 10 % maltodextrin, and milk powder at 4 °C for longer shelf life.</div></div>","PeriodicalId":19294,"journal":{"name":"NFS Journal","volume":"39 ","pages":"Article 100227"},"PeriodicalIF":4.1,"publicationDate":"2025-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143902245","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}

引用次数: 0

Jatrorrhizine, an alkaloid isolated from Phellodendron amurense, reduces melanogenesis in mouse B16F10 melanoma cells 黄藤根碱是一种从黄柏中分离出来的生物碱，可减少小鼠B16F10黑色素瘤细胞的黑色素生成

IF 4.1 Q2 FOOD SCIENCE & TECHNOLOGY

NFS Journal

Pub Date : 2025-03-01 DOI: 10.1016/j.nfs.2025.100221

Junhyo Cho , Eun-Ho Lee , Young-Je Cho , Yeonhwa Park

Jatrorrhizine isolated from Phellodendron amurense has been reported as one of the major phenolic alkaloid compounds. Previous studies indicated that jatrorrhizine has potential health benefits. In this study, we used jatrorrhizine isolated from P. amurense to determine its effects on melanogenesis using B16F10 mouse melanoma cells. Jatrorrhizine at 20–100 μM inhibited α-melanocyte-stimulating hormone-induced melanin biosynthesis without cytotoxicity. Treatment with jatrorrhizine inhibited melanocortin 1 receptor, increased transforming growth factor-β1, and inhibited microphthalmia transcription factor, tyrosinase-related protein-1, tyrosinase-related protein-2, tyrosinase expression, and tyrosinase activity compared to the α-MSH-treated control. In addition, treatment with jatrorrhizine inhibited RAB27A and MYO5A, which are key components of melanosome transport. The current results suggest that jatrorrhizine has the potential to be used in functional cosmetics and beauty foods to improve skin tone. Further in vivo studies using jatrorrhizine would be needed to support the current observations.

从黄柏中分离得到的黄根碱是黄柏中主要的酚类生物碱化合物之一。以前的研究表明，黄麻根碱具有潜在的健康益处。在这项研究中，我们使用从麻疯树中分离的麻疯根碱来研究其对B16F10小鼠黑色素瘤细胞黑色素生成的影响。在20 ~ 100 μM的剂量下，麻草酸对α-黑色素细胞刺激激素诱导的黑色素生物合成有抑制作用，但无细胞毒性。与α- msh对照相比，麻草酸根碱抑制黑素皮质素1受体，增加转化生长因子-β1，抑制小眼转录因子、酪氨酸酶相关蛋白-1、酪氨酸酶相关蛋白-2、酪氨酸酶表达和酪氨酸酶活性。此外，麻根碱处理抑制了黑色素小体运输的关键成分RAB27A和MYO5A。目前的研究结果表明，黄根碱有潜力用于功能性化妆品和美容食品中，以改善肤色。需要进一步使用麻风根碱进行体内研究来支持目前的观察结果。

{"title":"Jatrorrhizine, an alkaloid isolated from Phellodendron amurense, reduces melanogenesis in mouse B16F10 melanoma cells","authors":"Junhyo Cho , Eun-Ho Lee , Young-Je Cho , Yeonhwa Park","doi":"10.1016/j.nfs.2025.100221","DOIUrl":"10.1016/j.nfs.2025.100221","url":null,"abstract":"<div><div>Jatrorrhizine isolated from <em>Phellodendron amurense</em> has been reported as one of the major phenolic alkaloid compounds. Previous studies indicated that jatrorrhizine has potential health benefits. In this study, we used jatrorrhizine isolated from <em>P. amurense</em> to determine its effects on melanogenesis using B16F10 mouse melanoma cells. Jatrorrhizine at 20–100 μM inhibited α-melanocyte-stimulating hormone-induced melanin biosynthesis without cytotoxicity. Treatment with jatrorrhizine inhibited melanocortin 1 receptor, increased transforming growth factor-β1, and inhibited microphthalmia transcription factor, tyrosinase-related protein-1, tyrosinase-related protein-2, tyrosinase expression, and tyrosinase activity compared to the α-MSH-treated control. In addition, treatment with jatrorrhizine inhibited <em>RAB27A</em> and <em>MYO5A</em>, which are key components of melanosome transport. The current results suggest that jatrorrhizine has the potential to be used in functional cosmetics and beauty foods to improve skin tone. Further <em>in vivo</em> studies using jatrorrhizine would be needed to support the current observations.</div></div>","PeriodicalId":19294,"journal":{"name":"NFS Journal","volume":"38 ","pages":"Article 100221"},"PeriodicalIF":4.1,"publicationDate":"2025-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143561885","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

Tissue distribution and accumulation of cinnamic acid derivatives from Brazilian green propolis in mice 巴西绿蜂胶肉桂酸衍生物在小鼠体内的组织分布和积累

IF 4.1 Q2 FOOD SCIENCE & TECHNOLOGY

NFS Journal

Pub Date : 2025-03-01 DOI: 10.1016/j.nfs.2025.100222

Masayuki Yamaga , Masakatsu Nohara , Akihisa Hata , Takashi Ito , Kayo Furumoto , Naomi Ohta , Jiro Miyamae , Hiroko Tani , Ayanori Yamaki , Noboru Fujitani

Cinnamic acid derivatives, particularly prenylated derivatives, are characteristic components of Brazilian green propolis (BGP) and have been attracting attention for their health benefits. However, few reports have investigated their tissue distribution. This study aimed to elucidate the tissue distribution of cinnamic acid derivatives and examine the effects of prenylation by administering BGP to mice. The distribution level of p-coumaric acid was higher in the kidneys than in the liver or intestine. Artepillin C was detected at higher levels in the liver and intestine than in the kidney, and was also distributed in the brain, muscle, spleen, pancreas, and adipose tissue. These results suggested that prenylation enhanced the tissue uptake of cinnamic acid derivatives, which may facilitate the understanding of their functional mechanisms and promote their use in pharmaceuticals and functional foods.

肉桂酸衍生物，特别是烯酰化衍生物，是巴西绿蜂胶（BGP）的特色成分，因其对健康的益处而备受关注。然而，研究其组织分布的报道很少。本研究旨在阐明肉桂酸衍生物的组织分布，并通过给药BGP检测戊烯酰化对小鼠的影响。对香豆酸在肾脏中的分布水平高于肝脏和肠道。肝、肠中Artepillin C含量高于肾，在脑、肌肉、脾、胰腺和脂肪组织中也有分布。这些结果表明，戊烯酰化促进了肉桂酸衍生物的组织吸收，这可能有助于了解其功能机制，并促进其在药物和功能食品中的应用。

引用次数: 0

High-pressure processing (HPP) alters tetracycline resistance in Listeria monocytogenes: A phenotypic and genotypic study 高压处理（HPP）改变单核增生李斯特菌的四环素耐药性：一项表型和基因型研究

IF 4.1 Q2 FOOD SCIENCE & TECHNOLOGY

NFS Journal

Pub Date : 2025-03-01 DOI: 10.1016/j.nfs.2025.100223

Patryk Adamski, Arkadiusz Zakrzewski, Patryk Wiśniewski, Wioleta Chajęcka-Wierzchowska, Anna Zadernowska

This study insights into the effects of high-pressure processing (HPP) on the phenotypic resistance and expression of tetracycline resistance genes (tetA_1, tetA_2, tetA_3, tetC, tetR) in Listeria monocytogenes strains. A total of 29 strains were tested for minimum inhibitory concentration values (MIC) of tetracycline before and after HPP treatment (200 MPa/5 min). Results showed a significant increase in MIC values post-treatment, with 7 % of the strains exhibiting resistance. Gene expression analysis revealed overexpression of tetA_1 and tetA_2 genes, while tetA_3, tetC, and tetR showed varied responses, suggesting a strain specific expression pattern. These findings indicate that HPP induced stress may influence the development of antibiotic resistance in L. monocytogenes, highlighting the importance of monitoring resistance genes in food safety protocols.

本研究探讨了高压处理（HPP）对单核增生李斯特菌表型抗性及四环素抗性基因（tetA_1、tetA_2、tetA_3、tetC、tetR）表达的影响。检测29株菌株在HPP处理（200 MPa/5 min）前后对四环素的最低抑菌浓度（MIC）。结果显示，处理后的MIC值显著增加，7%的菌株表现出耐药性。基因表达分析显示tetA_1和tetA_2基因过表达，而tetA_3、tetC和tetR基因表现出不同的表达，提示菌株特异性表达模式。这些研究结果表明，HPP诱导的应激可能影响单核增生乳杆菌的耐药性发展，强调了在食品安全方案中监测抗性基因的重要性。

引用次数: 0

Instant quinoa powder: Effect of enzymatic hydrolysis and extrusion on its physicochemical and rheological properties 速溶藜麦粉：酶解和挤压对其理化和流变特性的影响

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.

研究了挤压和中性蛋白酶（内蛋白酶）酶解对藜麦胚芽粉的联合作用。2 × 3因子设计，两种温度水平（60°C - 90°C - 100°C和60°C - 100°C - 120°C）和三种蛋白酶浓度（0% w/v, 0.6% w/v, 1.2% w/v）。研究了水解藜麦胚芽粉的理化和流变性能、ABTS+抗氧化能力、碳水化合物和蛋白质的体外消化率、红外光谱以及在12% （w/w）水分散液中的流变性能。结果表明，酶解和挤压温度对水解藜麦胚芽面粉的性质有影响。在0.6%蛋白酶和100℃挤压条件下，蛋白质消化率最高（65 mg亮氨酸/g蛋白质）。抗氧化活性随蛋白酶浓度升高而升高，随温度升高而降低。酶解后的藜麦胚芽面粉溶解度提高，吸水率降低。与其他处理相比，0.6%蛋白酶和100°C挤压处理产生了大量的慢消化淀粉和RS，并提高了蛋白质消化率。红外光谱显示，由于水解，酰胺官能团A、B和I发生了变化。对这些面粉进行酶解和挤压改性后的工艺功能性能。这项研究强调了了解不同蛋白质来源之间的相互作用以及它们如何影响最终产品的整体特征的重要性。

{"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 基于多标准决策的散叶茶分类方法

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.

根据氧化状态分析了75种不同散叶茶的近红外光谱：白茶、绿茶、抹茶、乌龙茶、红茶、暗茶和普洱茶。不同的光谱变换（MSC， SNV和导数）和7种监督线性和非线性化学计量方法。分类方法根据其模型性能指标进行排名。在模型的排序中，多准则决策（MCDM）方法起着至关重要的作用，其中采用了排序差异和法（SRD）。与MSC和FD + SNV相比，SNV预处理效果更好。在这些模型中，线性支持向量机（lSVM）无论进行何种预处理，都能获得满意的效果。在SNV预处理数据上使用的lSVM模型被证明是最好的模型，准确率为83.3%。然而，重要的是要注意，没有关于模型性能的一般规则，并且总是建议进行适当的测试。对于这种情况，强烈建议使用多标准决策模型（尤其是SRD）。

引用次数: 0

Plant-based burger patties are a source of bioaccessible iron and zinc 以植物为基础的汉堡肉饼是生物可吸收的铁和锌的来源

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.

近年来，植物性肉类替代品的消费量大幅增加。然而，由于吸收抑制剂的存在，如植酸盐、草酸盐和浓缩单宁，从植物性食物中吸收锌和铁可能很低。因此，我们量化了豌豆蛋白、大豆蛋白、大豆粉和向日葵蛋白汉堡肉饼中矿物质吸收的矿物质（铁、锌）、抑制剂（植酸盐、草酸盐、缩合单宁）和促进剂（抗坏血酸、类胡萝卜素），并进行了体外消化实验，得出所含铁和锌的生物可及性。结果豆粉汉堡对锌（105±6%）和铁（101±11%）的生物可及性接近完全，而其他3种植物汉堡对锌（9 - 12%）的生物可及性较低；铁，43% - 57%)。肉饼中植酸含量与铁和锌的生物可及性呈负相关，而草酸和缩合单宁含量与铁和锌的生物可及性呈负相关(p <；0.05)。结论：植物性肉类替代品可能是生物可及铁和锌的重要来源，如果它们含有少量的植酸盐，可能有助于这些矿物质的充足供应。

{"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