NFS Journal最新文献_第4页

Potential plant proteins for functional food ingredients: Composition, utilization and its challenges 植物蛋白在功能性食品配料中的应用前景：组成、利用及其挑战

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.

对可持续和注重健康的食品选择的需求日益增加，促使人们加强了对替代蛋白质来源的寻找。植物性蛋白质因其营养价值、可持续性和多功能性而受到特别强调。然而，在人口增长的背景下，对大豆的严重依赖阻碍了全球粮食安全中植物性蛋白质来源的多样化。这篇综述强调了植物蛋白来源作为功能性食品成分的潜力，这是由于它们的蛋白质质量。这些替代品还富含多种生物活性化合物，可提供显著的健康益处，使其在未来的食品和营养保健品中得到应用。这篇综述探讨了各种潜在的来源，如米糠、绿豆、杰克豆、辣木籽和bambara坚果，并根据其成分和氨基酸谱评估了它们在食品配方中的适用性。它解决了植物性食品市场的强劲增长以及阻碍充分利用植物蛋白作为塑造未来食品的可行替代品的挑战。通过解决关于新兴植物蛋白来源的知识差距，本综述旨在提高粮食系统的可持续性。进一步研究和开发替代性植物性蛋白质可以使食品供应多样化，同时促进对环境和人类健康的考虑。

{"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 利用色谱和光学相干层析技术评价脉冲电场修饰草莓中维生素含量和形态特征的变化

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.

维生素B和C对维持人体健康至关重要，因此开发有效的方法来支持从植物源产品中提取维生素B和C是很重要的。作者进行的研究重点是使用强度为1、3或5千伏/厘米的脉冲电场（PEF）来改变甜点草莓中这些维生素的含量。实验表明，以1 kV/cm的脉冲强度和10个脉冲处理10 s的PEF处理可显著提高维生素含量和维生素C的提取效率，维生素C提高22%，叶酸提高24%，硫胺素提高50%以上，核黄素提高60%以上。光学相干断层成像揭示了果肉在PEF作用下的质地变化，这与色谱法检测到的额外维生素的释放有关。此外，PEF处理在水果加工中有显著的好处，包括改善脱水特性，减少冷冻干燥所需的时间和能量，提高提取效率，以及潜在的生物活性化合物含量和抗氧化性能的改善。研究结果可提高维生素C和维生素B的提取效率，对维生素C和维生素B的分析测定具有实际应用价值。此外，PEF方法的使用对水果产品（包括草莓）的生产者可能很重要，因为它使他们能够提高产品的营养价值。

{"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 枣果渣强化面包卷的质量：结构、近似成分、变质和感官评价

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.

本研究探讨了从枣果渣中提取的高纤维膳食成分对面包卷的强化作用。研究了面包卷的结构、近似成分、质地、贮藏和感官品质。添加无糖渣（0、5、10、15和20%，w/w）的面粉强化会导致面包的外壳和面包屑颜色更深，并呈浓度依赖性(P <；0.05)。渣浓度的增加也会导致颗粒结构致密，特别是在20%的浓度下。其近似组成（干基础%）如下：蛋白质（15.4 - 16.6%）、灰分（2.1 - 2.7%）、脂肪（1.8 - 2.8%）、碳水化合物（73.6 - 57.5%）和总膳食纤维（5.7 - 22.4%）。强化率为20%时，面包的含水量和重量分别比对照提高12%和10%，直径和比体积分别降低16%和54%，硬度、弹性和咀嚼性分别提高57%、28%和62%，黏结性分别降低18% (P <；0.05)。在贮藏4 d期间，不同面包卷的质地和物理参数差异显著，所有面包卷都变得更小、更致密。随着纤维浓度的增加，面包变得更重，质地也发生了明显的变化，比如硬度和嚼劲都增加了。尽管有这些变化，但在消费者测试中，特别是在纤维含量适中的情况下，这些卷是可以接受的。因此，枣果的高纤维膳食成分有望加入到面包制作过程中，以提高每日纤维摄入量。

{"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) 热处理对硫架（Laetiporus sulphureus）营养价值和抗氧化活性的影响

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.

蘑菇的热加工影响其味道和促进健康的特性。研究了热处理对硫磺黄芪营养价值和抗氧化活性的影响。对经过焯水、烹煮、炖和煎炸的蘑菇进行了研究。测定其营养价值（水分、蛋白质、脂肪和灰分含量）和生物活性化合物含量，计算其碳水化合物含量和热值。测定了热处理前后子实体的Trolox等效抗氧化活性（TEAC）、DPPH自由基清除能力（RSA）和铁还原抗氧化能力（FRAP）。加工方式对蘑菇的水分、脂肪、灰分、碳水化合物含量、热值及抗氧化活性有显著影响。虽然油炸蘑菇的热值最高，但它们的碳水化合物含量也最高，抗氧化活性也很高，在感官特性方面也得到了最好的评价。

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 建立肠道炎症体外培养模型以评估木薯和玫瑰茄这两种非洲绿叶蔬菜的免疫调节特性

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.

肠道的完整性和功能对营养吸收和防止有害抗原的进入至关重要。在撒哈拉以南非洲，频繁的感染和肠道功能障碍可导致与发育迟缓相关的肠道炎症。因此，为了研究木薯叶和rosselle叶的抗炎作用，我们利用肠道Caco-2（结肠腺癌）和HT29-MTX（杯状细胞）以及巨噬细胞样THP-1细胞建立了肠道炎症的体外三培养模型。脂多糖/干扰素-γ刺激该模型导致粘液过量产生，促炎细胞因子释放增加，肠屏障完整性丧失，因为渗透性增加。木薯和玫瑰茄叶的极性/非极性提取物和消化酱料在不同程度上减少了肠道和THP-1细胞的细胞因子产生，恢复了屏障的完整性和通透性。因此，开发和验证的炎症肠道三培养模型显示了木薯和玫瑰叶的抗炎特性，尽管反应温和。

{"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 怀孕期间使用生酮饮食对胎儿的可能影响：动物和人类研究综述

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.

均衡的饮食对人类的发育和健康至关重要，特别是对孕妇来说，其饮食对胎儿的适当发育有直接影响。此外，它可能导致胎儿的表观遗传变化，影响儿童的健康和成年后的功能。生酮饮食的特点是增加脂肪含量，减少碳水化合物供应[3,4]。它是治疗许多疾病的有效形式，包括癫痫、肥胖、神经退行性疾病和一些代谢紊乱。在多囊卵巢综合征女性中，生酮饮食通过减轻体重、胰岛素抵抗和调节激素对生育有积极作用[4-7]。然而，它可能导致矿物质和维生素缺乏，低蛋白血症或肝脂肪变性和肾结石的发展[4,8]。由于可能的双重影响，怀孕期间生酮饮食的潜在好处应该仔细考虑。此外，还需要更多的人体研究来确定生酮饮食对胎儿和母亲的安全性。本综述的目的是介绍最近的研究，评估孕妇在怀孕期间使用生酮饮食对胎儿发育的影响，以及使用生酮饮食可能的优点和缺点。

{"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 竹菇的体外降血脂作用：通过代谢组和脂质组分析研究竹菇对脂滴和脂肪细胞因子水平的影响

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.

从食用菌中提取的功能性食品，如富含蛋白质和低热量的竹菇，有望预防肥胖。然而，支持其活性成分益处的科学证据有限。本研究采用串联质谱（LC-MS/MS）对竹菇代谢产物和脂质进行了分析，鉴定出1000多种代谢产物，其中腺苷含量最高。途径分析显示，氨基酸和特定代谢途径具有显著活性。脂质组学分析揭示了131种分子脂类，包括鞘脂和甘油脂。采用小鼠脂肪细胞模型对其细胞毒性和降血脂效果进行了评价，结果表明，在6.25 ~ 100 μg/mL浓度下无细胞毒性，且能有效降低脂滴。此外，提取物显著降低单核细胞趋化蛋白-1 （MCP-1）和纤溶酶原激活物抑制剂-1 （PAI-1）的水平，提示潜在的降血脂作用。这些发现强调了竹菇作为一种通过影响脂质代谢来对抗肥胖的功能性食品的能力。

{"title":"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","authors":"Sucheewin Krobthong , Yodying Yingchutrakul , Chartchai Chaichana , Pawitrabhorn Samutrtai , Jeeraprapa Siriwaseree , Kiattawee Choowongkomon , Pawin Pongkorpsakol , Arnatchai Maiuthed , Pithi Chanvorachote , Chanat Aonbangkhen","doi":"10.1016/j.nfs.2024.100211","DOIUrl":"10.1016/j.nfs.2024.100211","url":null,"abstract":"<div><div>Functional foods from edible mushrooms, like the protein-rich and low-calorie <em>Phallus indusiatus</em> (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.</div></div>","PeriodicalId":19294,"journal":{"name":"NFS Journal","volume":"38 ","pages":"Article 100211"},"PeriodicalIF":4.1,"publicationDate":"2024-12-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143173327","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 impact of camel milk and its products on diabetes mellitus management: A review of bioactive components and therapeutic potential 骆驼奶及其制品对糖尿病管理的影响：生物活性成分和治疗潜力的综述

IF 4.1 Q2 FOOD SCIENCE & TECHNOLOGY

NFS Journal

Pub Date : 2024-12-16 DOI: 10.1016/j.nfs.2024.100204

Mustapha Mbye , Abdelmoneim H. Ali , Afaf Kamal-Eldin , Fawzi Banat

Diabetes mellitus (DM) is a global health challenge with increasing prevalence. Camel milk (CM) and its derivatives have emerged as promising candidates for managing DM due to their unique composition and bioactive components, such as insulin-like proteins, lactoferrin, immunoglobulins, and oligosaccharides. These components exhibit hypoglycemic and anti-inflammatory properties, improving glycemic control, insulin sensitivity, and lipid profiles in individuals with DM. CM products, including fermented yogurt and powder formulations, have also shown beneficial effects on glucose metabolism and insulin regulation. The therapeutic effects of CM on DM are mediated through enhanced pancreatic β-cell function, modulation of insulin signaling pathways, and reduction of oxidative stress. Despite its potential, camel milk therapy in diabetes management faces several limitations. These include a lack of standardization in composition, limited clinical evidence, unclear mechanisms of action, and uncertainty regarding the optimal dose and duration of use. Comprehensive and robust clinical studies are essential to fully validate the therapeutic potential of camel milk and its derivatives. Previous reviews focus on using raw CM, with limited to no study on transformed camel milk products, such as fermented products, powder, and whey protein powders, which also possess anti-diabetic properties. This review discusses the effects of whole CM and its products, which form an effective, more practical, and easier to access than raw camel milk, and the mechanisms underlying the therapeutic potential of CM and its products in combating DM.

糖尿病（DM）是一项全球性的健康挑战，患病率不断上升。骆驼奶及其衍生物由于其独特的成分和生物活性成分，如胰岛素样蛋白、乳铁蛋白、免疫球蛋白和低聚糖，已成为治疗糖尿病的有希望的候选者。这些成分具有降糖和抗炎特性，改善糖尿病患者的血糖控制、胰岛素敏感性和脂质谱。CM产品，包括发酵酸奶和粉末配方，也显示出对葡萄糖代谢和胰岛素调节的有益作用。CM对糖尿病的治疗作用是通过增强胰腺β细胞功能、调节胰岛素信号通路和减少氧化应激介导的。尽管有潜力，骆驼奶治疗糖尿病仍面临一些限制。这些问题包括成分缺乏标准化、临床证据有限、作用机制不明确以及最佳剂量和使用时间的不确定性。全面而有力的临床研究对于充分验证骆驼奶及其衍生物的治疗潜力至关重要。以前的综述主要集中在使用生骆驼奶，而对转化骆驼奶产品（如发酵产品、奶粉和乳清蛋白粉）的研究有限或没有，这些产品也具有抗糖尿病特性。这篇综述讨论了整个骆驼奶及其产品的作用，它们形成了一种比生骆驼奶更有效、更实用、更容易获得的产品，以及骆驼奶及其产品治疗糖尿病的潜在机制。

{"title":"The impact of camel milk and its products on diabetes mellitus management: A review of bioactive components and therapeutic potential","authors":"Mustapha Mbye , Abdelmoneim H. Ali , Afaf Kamal-Eldin , Fawzi Banat","doi":"10.1016/j.nfs.2024.100204","DOIUrl":"10.1016/j.nfs.2024.100204","url":null,"abstract":"<div><div>Diabetes mellitus (DM) is a global health challenge with increasing prevalence. Camel milk (CM) and its derivatives have emerged as promising candidates for managing DM due to their unique composition and bioactive components, such as insulin-like proteins, lactoferrin, immunoglobulins, and oligosaccharides. These components exhibit hypoglycemic and anti-inflammatory properties, improving glycemic control, insulin sensitivity, and lipid profiles in individuals with DM. CM products, including fermented yogurt and powder formulations, have also shown beneficial effects on glucose metabolism and insulin regulation. The therapeutic effects of CM on DM are mediated through enhanced pancreatic β-cell function, modulation of insulin signaling pathways, and reduction of oxidative stress. Despite its potential, camel milk therapy in diabetes management faces several limitations. These include a lack of standardization in composition, limited clinical evidence, unclear mechanisms of action, and uncertainty regarding the optimal dose and duration of use. Comprehensive and robust clinical studies are essential to fully validate the therapeutic potential of camel milk and its derivatives. Previous reviews focus on using raw CM, with limited to no study on transformed camel milk products, such as fermented products, powder, and whey protein powders, which also possess anti-diabetic properties. This review discusses the effects of whole CM and its products, which form an effective, more practical, and easier to access than raw camel milk, and the mechanisms underlying the therapeutic potential of CM and its products in combating DM.</div></div>","PeriodicalId":19294,"journal":{"name":"NFS Journal","volume":"38 ","pages":"Article 100204"},"PeriodicalIF":4.1,"publicationDate":"2024-12-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143173323","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

Effects of 1-Deoxynojirimycin on glycemic control: A systematic review and meta-analysis 1-脱氧诺吉霉素对血糖控制的影响：一项系统综述和荟萃分析

IF 4.1 Q2 FOOD SCIENCE & TECHNOLOGY

NFS Journal

Pub Date : 2024-12-16 DOI: 10.1016/j.nfs.2024.100210

In Ho Cho , RanRan Cheng , Cheol Woon Jung , Tae Hyung Won , Daijie Wang , Hwan-Hee Jang , In Guk Hwang , Sung Won Kwon

This meta-analysis investigates the effects of 1-Deoxynojirimycin (DNJ), derived from mulberry leaves, on glycemic control in individuals with impaired glucose tolerance and type 2 diabetes. DNJ significantly reduced postprandial plasma glucose (PPG) at 30 min, postprandial plasma insulin (PPI) at 30 min, and both glucose and insulin incremental area under the curve (iAUC) at 120 min, with substantial heterogeneity across studies. These findings align with DNJ's role as an inhibitor of α-glucosidase and sucrase, delaying carbohydrate digestion and glucose absorption in the small intestine. However, the effects were short-lived, indicating DNJ's limited prolonged efficacy due to low bioavailability and rapid clearance. Future research is needed to further investigate its long-term effects and improve its therapeutic potential.

本荟萃分析研究了从桑叶中提取的1-脱氧诺吉霉素（DNJ）对糖耐量受损和2型糖尿病患者血糖控制的影响。DNJ显著降低30分钟餐后血浆血糖（PPG）、30分钟餐后血浆胰岛素（PPI），以及120分钟时葡萄糖和胰岛素的曲线下增量面积（iAUC），各研究之间存在很大的异质性。这些发现与DNJ作为α-葡萄糖苷酶和蔗糖酶抑制剂的作用一致，延迟了小肠中碳水化合物的消化和葡萄糖的吸收。然而，效果是短暂的，表明DNJ的长期疗效有限，由于低生物利用度和快速清除。未来的研究需要进一步研究其长期效果并提高其治疗潜力。

引用次数: 0

Associations and patterns in lifestyle and body weight among university students over one year into the Covid-19 pandemic: A cluster analysis Covid-19大流行一年内大学生生活方式和体重的关联和模式：聚类分析

IF 4.1 Q2 FOOD SCIENCE & TECHNOLOGY

NFS Journal

Pub Date : 2024-12-15 DOI: 10.1016/j.nfs.2024.100206

Andreas Bschaden, Nanette Stroebele-Benschop

In March 2020, the first wave of SARS-CoV-2 infections led to far-reaching measures worldwide to slow the spread of the virus. University students were particularly affected by the COVID-19 pandemic due to the shift to distance learning. Research found an increase in body weight among a significant proportion of students, as well as unfavourable changes in food consumption and physical activity in the first months of the pandemic. The present study aimed to examine changes in food consumption, physical activity, and body weight more than one year into the COVID-19 pandemic. A cross-sectional online survey was conducted among students at a German university in July/August 2021 (n = 951). Changes in food consumption, physical activity, and self-reported body weight since the beginning of the pandemic were assessed in comparison to pre-pandemic levels. Weight gain was reported by 38 % of students, weight loss by 30 %. Changes in sweet and savoury snacks consumption were positively, and changes in sporting frequency and fruit consumption were negatively associated with weight change. A cluster analysis revealed five groups of student clusters, two of which were able to benefit from the changes in their daily lives with increased physical activity and vegetable consumption. Negative consequences, such as reduced physical activity or increased sweet and savoury snack consumption, were found in two groups. One group appeared to be unaffected. The study helps to understand how the pandemic affected students differently. A closer look is needed to identify the reasons for these varied consequences and to develop strategies to assist those who are struggling to better cope with such situations.

2020年3月，第一波SARS-CoV-2感染导致全球采取了影响深远的措施，以减缓该病毒的传播。由于转向远程学习，大学生受到COVID-19大流行的影响尤其严重。研究发现，在大流行的头几个月里，很大一部分学生体重增加，食物消费和身体活动也发生了不利的变化。本研究旨在研究COVID-19大流行一年多后食物消费、身体活动和体重的变化。我们于2021年7月/ 8月在德国一所大学的学生中进行了一项横断面在线调查（n = 951）。与大流行前的水平相比，评估了自大流行开始以来食物消费、身体活动和自我报告体重的变化。38%的学生体重增加，30%的学生体重减轻。甜食和咸味零食消费的变化与体重变化呈正相关，运动频率和水果消费的变化与体重变化呈负相关。聚类分析揭示了五组学生群体，其中两组能够从日常生活的变化中受益，增加了体育活动和蔬菜消费。在两组中都发现了负面影响，比如体力活动减少或甜食和咸味零食的摄入量增加。其中一组似乎没有受到影响。这项研究有助于了解疫情对学生的不同影响。需要更仔细地观察，以查明造成这些不同后果的原因，并制定战略，帮助那些正在努力更好地应付这种情况的人。

{"title":"Associations and patterns in lifestyle and body weight among university students over one year into the Covid-19 pandemic: A cluster analysis","authors":"Andreas Bschaden, Nanette Stroebele-Benschop","doi":"10.1016/j.nfs.2024.100206","DOIUrl":"10.1016/j.nfs.2024.100206","url":null,"abstract":"<div><div>In March 2020, the first wave of SARS-CoV-2 infections led to far-reaching measures worldwide to slow the spread of the virus. University students were particularly affected by the COVID-19 pandemic due to the shift to distance learning. Research found an increase in body weight among a significant proportion of students, as well as unfavourable changes in food consumption and physical activity in the first months of the pandemic. The present study aimed to examine changes in food consumption, physical activity, and body weight more than one year into the COVID-19 pandemic. A cross-sectional online survey was conducted among students at a German university in July/August 2021 (<em>n</em> = 951). Changes in food consumption, physical activity, and self-reported body weight since the beginning of the pandemic were assessed in comparison to pre-pandemic levels. Weight gain was reported by 38 % of students, weight loss by 30 %. Changes in sweet and savoury snacks consumption were positively, and changes in sporting frequency and fruit consumption were negatively associated with weight change. A cluster analysis revealed five groups of student clusters, two of which were able to benefit from the changes in their daily lives with increased physical activity and vegetable consumption. Negative consequences, such as reduced physical activity or increased sweet and savoury snack consumption, were found in two groups. One group appeared to be unaffected. The study helps to understand how the pandemic affected students differently. A closer look is needed to identify the reasons for these varied consequences and to develop strategies to assist those who are struggling to better cope with such situations.</div></div>","PeriodicalId":19294,"journal":{"name":"NFS Journal","volume":"38 ","pages":"Article 100206"},"PeriodicalIF":4.1,"publicationDate":"2024-12-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143173325","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