Pub Date : 2024-08-07DOI: 10.1038/s41538-024-00292-9
Jiwon Jang, Dong-Woo Lee
The burgeoning demand for plant-based meat analogs (PBMAs) stems from environmental, health, and ethical concerns, yet replicating the sensory attributes of animal meat remains challenging. This comprehensive review explores recent innovations in PBMA ingredients and methodologies, emphasizing advancements in texture, flavor, and nutritional profiles. It chronicles the transition from soy-based first-generation products to more diversified second- and third-generation PBMAs, showcasing the utilization of various plant proteins and advanced processing techniques to enrich sensory experiences. The review underscores the crucial role of proteins, polysaccharides, and fats in mimicking meat’s texture and flavor and emphasizes research on new plant-based sources to improve product quality. Addressing challenges like production costs, taste, texture, and nutritional adequacy is vital for enhancing consumer acceptance and fostering a more sustainable food system.
{"title":"Advancements in plant based meat analogs enhancing sensory and nutritional attributes","authors":"Jiwon Jang, Dong-Woo Lee","doi":"10.1038/s41538-024-00292-9","DOIUrl":"10.1038/s41538-024-00292-9","url":null,"abstract":"The burgeoning demand for plant-based meat analogs (PBMAs) stems from environmental, health, and ethical concerns, yet replicating the sensory attributes of animal meat remains challenging. This comprehensive review explores recent innovations in PBMA ingredients and methodologies, emphasizing advancements in texture, flavor, and nutritional profiles. It chronicles the transition from soy-based first-generation products to more diversified second- and third-generation PBMAs, showcasing the utilization of various plant proteins and advanced processing techniques to enrich sensory experiences. The review underscores the crucial role of proteins, polysaccharides, and fats in mimicking meat’s texture and flavor and emphasizes research on new plant-based sources to improve product quality. Addressing challenges like production costs, taste, texture, and nutritional adequacy is vital for enhancing consumer acceptance and fostering a more sustainable food system.","PeriodicalId":19367,"journal":{"name":"NPJ Science of Food","volume":" ","pages":"1-13"},"PeriodicalIF":6.3,"publicationDate":"2024-08-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11306346/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141902513","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-08-03DOI: 10.1038/s41538-024-00294-7
Michael Sulyok, Michele Suman, Rudolf Krska
This work reports on the validation of a liquid chromatography–tandem mass spectrometric method for the simultaneous quantification of more than 700 mycotoxins and other secondary fungal metabolites and plant toxins in pasta, biscuits, crackers and musli. The “dilute and shoot” approach was found to be fully applicable to these complex matrices, as only 7–14% of the analytes exhibited significant matrix effects while recoveries of the extraction were outside the target range of 70–120% for only 26 compounds. Data on repeatability (based on 7 brands per matrix) and on intermediate precision was compliant to the related < 20% criterion for 95–98% and 99% of all analytes, respectively. The limits of quantification were much lower than the related regulatory limits set for mycotoxins in cereal products. Application of the method to 157 samples from the European market revealed the presence of enniatins and deoxynivalenol in the majority of the samples. No regulatory limits were exceeded except the sum of ergot alkaloids being higher in a few samples than the 50–150 µg/kg to be implemented as of July 2024.
{"title":"Quantification of 700 mycotoxins and other secondary metabolites of fungi and plants in grain products","authors":"Michael Sulyok, Michele Suman, Rudolf Krska","doi":"10.1038/s41538-024-00294-7","DOIUrl":"10.1038/s41538-024-00294-7","url":null,"abstract":"This work reports on the validation of a liquid chromatography–tandem mass spectrometric method for the simultaneous quantification of more than 700 mycotoxins and other secondary fungal metabolites and plant toxins in pasta, biscuits, crackers and musli. The “dilute and shoot” approach was found to be fully applicable to these complex matrices, as only 7–14% of the analytes exhibited significant matrix effects while recoveries of the extraction were outside the target range of 70–120% for only 26 compounds. Data on repeatability (based on 7 brands per matrix) and on intermediate precision was compliant to the related < 20% criterion for 95–98% and 99% of all analytes, respectively. The limits of quantification were much lower than the related regulatory limits set for mycotoxins in cereal products. Application of the method to 157 samples from the European market revealed the presence of enniatins and deoxynivalenol in the majority of the samples. No regulatory limits were exceeded except the sum of ergot alkaloids being higher in a few samples than the 50–150 µg/kg to be implemented as of July 2024.","PeriodicalId":19367,"journal":{"name":"NPJ Science of Food","volume":" ","pages":"1-8"},"PeriodicalIF":6.3,"publicationDate":"2024-08-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11297916/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141889802","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-07-31DOI: 10.1038/s41538-024-00290-x
Avis Dwi Wahyu Nugroho, Saskia van Schalkwijk, Sabri Cebeci, Simon Jacobs, Wilma Wesselink, Guido Staring, Soenita Goerdayal, Andrei Prodan, Ann Stijnman, Emma Teuling, Kerensa Broersen, Herwig Bachmann
Securing a sustainable global food supply for a growing population requires a shift toward a more plant-based diet. The application of plant-based proteins is therefore increasing, but unpleasant off-flavors complicate their use. Here, we screened 97 microorganisms for their potential to remove off-flavors in a process with limiting amounts of fermentable sugar. This allowed the production of a more neutral-tasting, purified food ingredient while limiting microbial growth and the production of typical fermentation end products. We demonstrate that various lactic acid bacteria (LAB) and yeasts remove “green” aldehydes and ketones. This conversion can be carried out in less than one hour in almond, pea, potato, and oat proteins. Heterofermentative LAB was best at aldehyde and ketone neutralization with minimum de novo formation of microbial volatiles such as ethylacetate (sweet, fruity) or alpha-diketones (butter- and cheese-like). While sensory properties were improved, changes in protein solubility, emulsification, foaming, and in vitro digestibility were limited.
{"title":"Biopurification using non-growing microorganisms to improve plant protein ingredients","authors":"Avis Dwi Wahyu Nugroho, Saskia van Schalkwijk, Sabri Cebeci, Simon Jacobs, Wilma Wesselink, Guido Staring, Soenita Goerdayal, Andrei Prodan, Ann Stijnman, Emma Teuling, Kerensa Broersen, Herwig Bachmann","doi":"10.1038/s41538-024-00290-x","DOIUrl":"10.1038/s41538-024-00290-x","url":null,"abstract":"Securing a sustainable global food supply for a growing population requires a shift toward a more plant-based diet. The application of plant-based proteins is therefore increasing, but unpleasant off-flavors complicate their use. Here, we screened 97 microorganisms for their potential to remove off-flavors in a process with limiting amounts of fermentable sugar. This allowed the production of a more neutral-tasting, purified food ingredient while limiting microbial growth and the production of typical fermentation end products. We demonstrate that various lactic acid bacteria (LAB) and yeasts remove “green” aldehydes and ketones. This conversion can be carried out in less than one hour in almond, pea, potato, and oat proteins. Heterofermentative LAB was best at aldehyde and ketone neutralization with minimum de novo formation of microbial volatiles such as ethylacetate (sweet, fruity) or alpha-diketones (butter- and cheese-like). While sensory properties were improved, changes in protein solubility, emulsification, foaming, and in vitro digestibility were limited.","PeriodicalId":19367,"journal":{"name":"NPJ Science of Food","volume":" ","pages":"1-9"},"PeriodicalIF":6.3,"publicationDate":"2024-07-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11291906/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141860479","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-07-25DOI: 10.1038/s41538-024-00287-6
Lampros Androutsos, Lorenzo Pallante, Agorakis Bompotas, Filip Stojceski, Gianvito Grasso, Dario Piga, Giacomo Di Benedetto, Christos Alexakos, Athanasios Kalogeras, Konstantinos Theofilatos, Marco A. Deriu, Seferina Mavroudi
Taste perception plays a pivotal role in guiding nutrient intake and aiding in the avoidance of potentially harmful substances through five basic tastes - sweet, bitter, umami, salty, and sour. Taste perception originates from molecular interactions in the oral cavity between taste receptors and chemical tastants. Hence, the recognition of taste receptors and the subsequent perception of taste heavily rely on the physicochemical properties of food ingredients. In recent years, several advances have been made towards the development of machine learning-based algorithms to classify chemical compounds’ tastes using their molecular structures. Despite the great efforts, there remains significant room for improvement in developing multi-class models to predict the entire spectrum of basic tastes. Here, we present a multi-class predictor aimed at distinguishing bitter, sweet, and umami, from other taste sensations. The development of a multi-class taste predictor paves the way for a comprehensive understanding of the chemical attributes associated with each fundamental taste. It also opens the potential for integration into the evolving realm of multi-sensory perception, which encompasses visual, tactile, and olfactory sensations to holistically characterize flavour perception. This concept holds promise for introducing innovative methodologies in the rational design of foods, including pre-determining specific tastes and engineering complementary diets to augment traditional pharmacological treatments.
{"title":"Predicting multiple taste sensations with a multiobjective machine learning method","authors":"Lampros Androutsos, Lorenzo Pallante, Agorakis Bompotas, Filip Stojceski, Gianvito Grasso, Dario Piga, Giacomo Di Benedetto, Christos Alexakos, Athanasios Kalogeras, Konstantinos Theofilatos, Marco A. Deriu, Seferina Mavroudi","doi":"10.1038/s41538-024-00287-6","DOIUrl":"10.1038/s41538-024-00287-6","url":null,"abstract":"Taste perception plays a pivotal role in guiding nutrient intake and aiding in the avoidance of potentially harmful substances through five basic tastes - sweet, bitter, umami, salty, and sour. Taste perception originates from molecular interactions in the oral cavity between taste receptors and chemical tastants. Hence, the recognition of taste receptors and the subsequent perception of taste heavily rely on the physicochemical properties of food ingredients. In recent years, several advances have been made towards the development of machine learning-based algorithms to classify chemical compounds’ tastes using their molecular structures. Despite the great efforts, there remains significant room for improvement in developing multi-class models to predict the entire spectrum of basic tastes. Here, we present a multi-class predictor aimed at distinguishing bitter, sweet, and umami, from other taste sensations. The development of a multi-class taste predictor paves the way for a comprehensive understanding of the chemical attributes associated with each fundamental taste. It also opens the potential for integration into the evolving realm of multi-sensory perception, which encompasses visual, tactile, and olfactory sensations to holistically characterize flavour perception. This concept holds promise for introducing innovative methodologies in the rational design of foods, including pre-determining specific tastes and engineering complementary diets to augment traditional pharmacological treatments.","PeriodicalId":19367,"journal":{"name":"NPJ Science of Food","volume":" ","pages":"1-10"},"PeriodicalIF":6.3,"publicationDate":"2024-07-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11272927/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141760028","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Wine is renowned for its rich content of polyphenols, including resveratrol (Res), known for their health promoting properties. Steamed clam with wine, a popular Mediterranean delicacy that highlights the role of wine as a key ingredient. However, despite these benefits, resveratrol’s low bioavailability poses challenges. Could the process of steaming together with clam alter the digestive fate of resveratrol from wine? This study explores the potential of proteoglycan-based nanoparticles from freshwater clam (CFNPs) as a delivery vehicle for enhancing the stability and bioavailability of resveratrol, compared with wine and free Res’ solution, aiming to elucidate mechanisms facilitating Res’ absorption. The results demonstrated that CFNPs can effectively encapsulate Res with an efficiency over 70%, leading to a uniform particle size of 70.5±0.1 nm (PDI < 0.2). Resveratrol loaded in CFNPs (CFNPs-Res) exhibited an improved antioxidant stability under various conditions, retaining over 90% of antioxidant capacity after three-day storage at room temperature. The controlled-release profile of Res loaded in CFNPs fits both first and Higuchi order kinetics and was more desirable than that of wine and the free Res. Examined by the simulated gastrointestinal digestion, CFNPs-Res showed a significantly higher bioaccessibility and antioxidant retention compared to free Res and the wines. The discovery and use of food derived nanoparticles to carry micronutrients and antioxidants could lead to a shift in functional food design and nutritional advice, advocating much more attention on these entities over solely conventional molecules.
{"title":"Why are clams steamed with wine in Mediterranean cuisine?","authors":"Fangzhou He, Zhaoshuo Yu, Sihao Luo, Xiangyu Meng, Leying Wang, Xuanlu Jin, Zongke Huang, Yue Zhang, Peishan Deng, Weng Kung Peng, Lijing Ke, Huiqin Wang, Jianwu Zhou, Patrick Wall, Pingfan Rao","doi":"10.1038/s41538-024-00279-6","DOIUrl":"10.1038/s41538-024-00279-6","url":null,"abstract":"Wine is renowned for its rich content of polyphenols, including resveratrol (Res), known for their health promoting properties. Steamed clam with wine, a popular Mediterranean delicacy that highlights the role of wine as a key ingredient. However, despite these benefits, resveratrol’s low bioavailability poses challenges. Could the process of steaming together with clam alter the digestive fate of resveratrol from wine? This study explores the potential of proteoglycan-based nanoparticles from freshwater clam (CFNPs) as a delivery vehicle for enhancing the stability and bioavailability of resveratrol, compared with wine and free Res’ solution, aiming to elucidate mechanisms facilitating Res’ absorption. The results demonstrated that CFNPs can effectively encapsulate Res with an efficiency over 70%, leading to a uniform particle size of 70.5±0.1 nm (PDI < 0.2). Resveratrol loaded in CFNPs (CFNPs-Res) exhibited an improved antioxidant stability under various conditions, retaining over 90% of antioxidant capacity after three-day storage at room temperature. The controlled-release profile of Res loaded in CFNPs fits both first and Higuchi order kinetics and was more desirable than that of wine and the free Res. Examined by the simulated gastrointestinal digestion, CFNPs-Res showed a significantly higher bioaccessibility and antioxidant retention compared to free Res and the wines. The discovery and use of food derived nanoparticles to carry micronutrients and antioxidants could lead to a shift in functional food design and nutritional advice, advocating much more attention on these entities over solely conventional molecules.","PeriodicalId":19367,"journal":{"name":"NPJ Science of Food","volume":" ","pages":"1-12"},"PeriodicalIF":6.3,"publicationDate":"2024-07-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11239664/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141590871","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
The haemoglobin content in meat is consistently associated with an increased risk of colorectal cancer, whereas calcium may play a role as a chemopreventive agent. Using rodent models, calcium salts have been shown to prevent the promotion of haem-induced and red meat-induced colorectal carcinogenesis by limiting the bioavailability of the gut luminal haem iron. Therefore, this study aimed to compare impacts of dietary calcium provided as calcium salts or dairy matrix on gut homoeostasis perturbations by high haeminic or non-haeminic iron intakes. A 3-week intervention study was conducted using Fischer 344 rats. Compared to the ferric citrate-enriched diet, the haemoglobin-enriched diet led to increased faecal, mucosal, and urinary lipoperoxidation-related biomarkers, resulting from higher gut luminal haem iron bioavailability. This redox imbalance was associated to a dysbiosis of faecal microbiota. The addition of calcium to haemoglobin-enriched diets limited haem iron bioavailability and counteracted redox imbalance, with improved preventive efficacy when calcium was provided in dairy matrix. Data integration revealed correlations between haem-induced lipoperoxidation products and bacterial communities belonging to Peptococcaceae, Eubacterium coprostanoligenes group, and Bifidobacteriaceae. This integrated approach provides evidence of the benefits of dairy matrix as a dietary calcium vehicle to counteract the deleterious side-effects of meat consumption.
{"title":"Calcium-rich dairy matrix protects better than mineral calcium against colonic luminal haem-induced alterations in male rats","authors":"Maïwenn Olier, Nathalie Naud, Edwin Fouché, Valérie Tondereau, Ingrid Ahn, Nadine Leconte, Florence Blas-Y-Estrada, Gilles Garric, Cécile Heliès-Toussaint, Marielle Harel-Oger, Corinne Marmonier, Vassilia Théodorou, Françoise Guéraud, Gwénaël Jan, Fabrice Pierre","doi":"10.1038/s41538-024-00273-y","DOIUrl":"10.1038/s41538-024-00273-y","url":null,"abstract":"The haemoglobin content in meat is consistently associated with an increased risk of colorectal cancer, whereas calcium may play a role as a chemopreventive agent. Using rodent models, calcium salts have been shown to prevent the promotion of haem-induced and red meat-induced colorectal carcinogenesis by limiting the bioavailability of the gut luminal haem iron. Therefore, this study aimed to compare impacts of dietary calcium provided as calcium salts or dairy matrix on gut homoeostasis perturbations by high haeminic or non-haeminic iron intakes. A 3-week intervention study was conducted using Fischer 344 rats. Compared to the ferric citrate-enriched diet, the haemoglobin-enriched diet led to increased faecal, mucosal, and urinary lipoperoxidation-related biomarkers, resulting from higher gut luminal haem iron bioavailability. This redox imbalance was associated to a dysbiosis of faecal microbiota. The addition of calcium to haemoglobin-enriched diets limited haem iron bioavailability and counteracted redox imbalance, with improved preventive efficacy when calcium was provided in dairy matrix. Data integration revealed correlations between haem-induced lipoperoxidation products and bacterial communities belonging to Peptococcaceae, Eubacterium coprostanoligenes group, and Bifidobacteriaceae. This integrated approach provides evidence of the benefits of dairy matrix as a dietary calcium vehicle to counteract the deleterious side-effects of meat consumption.","PeriodicalId":19367,"journal":{"name":"NPJ Science of Food","volume":" ","pages":"1-12"},"PeriodicalIF":6.3,"publicationDate":"2024-07-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11220098/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141492882","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-06-28DOI: 10.1038/s41538-024-00285-8
LingYue Shan, Akanksha Tyagi, Hun-Ju Ham, Deog Hwan Oh
Inflammation acts as a dual role in disease initiation and progression, while Cannabis sativa L. (hemp) seeds, known for their abundance of anti-inflammatory phytochemicals, present a promising food source. Additionally, fermentation may optimize the food matrix, thereby augmenting its developmental prospects. This study explores the anti-inflammatory potential of hemp seeds fermented with 10 different probiotic strains. Among these, Lactiplantibacillus plantarum fermented hemp seeds (FHS) demonstrated a significant anti-inflammatory ability, accompanied by a reduction in the expression of critical inflammatory markers such as TLR4, NF-κBp65, and iNOS. Moreover, there is a noteworthy dose-dependent inhibition of inflammatory cytokines TNF-α, IL-6, IL-1β, and NO within a concentration range of 50 to 500 µg/mL. Subsequently, metabolomics analysis using UHPLC-QTOF-MS highlighted significant metabolic alterations in FHS compared to raw hemp seeds (RHS). Through multivariate, univariate, and correlation analyses, indolelactic acid (IA) and homovanillic acid (HVA) emerged as the main anti-inflammatory metabolites in FHS. Validation via HPLC confirmed the concentration of IA and HVA in RHS and FHS and both organic acids demonstrated lower IC50 values for TNF-α, IL-1β, IL-6, IL-18, and NO inhibition, showcasing their potent anti-inflammatory abilities. Furthermore, in vitro gastro-intestinal digestion coupled with the Caco-2 cell monolayer model validates the uptake and bioaccessibility of FHS, further affirming IA and HVA as major anti-inflammatory compounds. Overall, this research sets the stage for the development of novel hemp seed-based products targeting inflammation-associated disorders.
炎症在疾病的发生和发展中起着双重作用，而大麻籽因含有丰富的抗炎植物化学物质而闻名，是一种很有前景的食物来源。此外，发酵可优化食物基质，从而增强其发展前景。本研究探讨了用 10 种不同益生菌株发酵的大麻籽的抗炎潜力。其中，植物乳杆菌（Lactiplantibacillus plantarum）发酵大麻籽（FHS）表现出显著的抗炎能力，同时降低了关键炎症标志物（如 TLR4、NF-κBp65 和 iNOS）的表达。此外，在 50 至 500 微克/毫升的浓度范围内，对炎症细胞因子 TNF-α、IL-6、IL-1β 和 NO 的抑制具有显著的剂量依赖性。随后，利用 UHPLC-QTOF-MS 进行的代谢组学分析显示，与生大麻籽（RHS）相比，FHS 的代谢发生了显著变化。通过多变量、单变量和相关分析，吲哚乳酸（IA）和高香草酸（HVA）成为 FHS 中主要的抗炎代谢物。通过高效液相色谱验证，确认了吲哚乳酸（IA）和高香草酸（HVA）在 RHS 和 FHS 中的浓度，这两种有机酸对 TNF-α、IL-1β、IL-6、IL-18 和 NO 抑制作用的 IC50 值较低，显示了其强大的抗炎能力。此外，体外胃肠道消化和 Caco-2 细胞单层模型验证了 FHS 的吸收和生物可及性，进一步肯定了 IA 和 HVA 作为主要抗炎化合物的作用。总之，这项研究为开发针对炎症相关疾病的新型大麻籽产品奠定了基础。
{"title":"Uncovering the antiinflammatory potential of Lactiplantibacillus Plantarum fermented Cannabis Sativa L seeds","authors":"LingYue Shan, Akanksha Tyagi, Hun-Ju Ham, Deog Hwan Oh","doi":"10.1038/s41538-024-00285-8","DOIUrl":"10.1038/s41538-024-00285-8","url":null,"abstract":"Inflammation acts as a dual role in disease initiation and progression, while Cannabis sativa L. (hemp) seeds, known for their abundance of anti-inflammatory phytochemicals, present a promising food source. Additionally, fermentation may optimize the food matrix, thereby augmenting its developmental prospects. This study explores the anti-inflammatory potential of hemp seeds fermented with 10 different probiotic strains. Among these, Lactiplantibacillus plantarum fermented hemp seeds (FHS) demonstrated a significant anti-inflammatory ability, accompanied by a reduction in the expression of critical inflammatory markers such as TLR4, NF-κBp65, and iNOS. Moreover, there is a noteworthy dose-dependent inhibition of inflammatory cytokines TNF-α, IL-6, IL-1β, and NO within a concentration range of 50 to 500 µg/mL. Subsequently, metabolomics analysis using UHPLC-QTOF-MS highlighted significant metabolic alterations in FHS compared to raw hemp seeds (RHS). Through multivariate, univariate, and correlation analyses, indolelactic acid (IA) and homovanillic acid (HVA) emerged as the main anti-inflammatory metabolites in FHS. Validation via HPLC confirmed the concentration of IA and HVA in RHS and FHS and both organic acids demonstrated lower IC50 values for TNF-α, IL-1β, IL-6, IL-18, and NO inhibition, showcasing their potent anti-inflammatory abilities. Furthermore, in vitro gastro-intestinal digestion coupled with the Caco-2 cell monolayer model validates the uptake and bioaccessibility of FHS, further affirming IA and HVA as major anti-inflammatory compounds. Overall, this research sets the stage for the development of novel hemp seed-based products targeting inflammation-associated disorders.","PeriodicalId":19367,"journal":{"name":"NPJ Science of Food","volume":" ","pages":"1-11"},"PeriodicalIF":6.3,"publicationDate":"2024-06-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11214619/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141469768","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Diabetes mellitus affected more than 500 million of people globally, with an annual mortality of 1.5 million directly attributable to diabetic complications. Oxidative stress, in particularly in post-prandial state, plays a vital role in the pathogenesis of the diabetic complications. However, oxidative status marker is generally poorly characterized and their mechanisms of action are not well understood. In this work, we proposed a new framework for deep characterization of oxidative stress in erythrocytes (and in urine) using home-built micro-scale NMR system. The dynamic of post-prandial oxidative status (against a wide variety of nutritional load) in individual was assessed based on the proposed oxidative status of the red blood cells, with respect to the traditional risk-factors such as urinary isoprostane, reveals new insights into our understanding of diabetes. This new method can be potentially important in drafting guidelines for sub-stratification of diabetes mellitus for clinical care and management.
{"title":"Nutritional load in post-prandial oxidative stress and the pathogeneses of diabetes mellitus","authors":"Fangzhou He, Junshi Liu, Yuanding Huang, Lan Chen, Ehsan Parvaresh Rizi, Zhang Ke, Lijing Ke, Tze Ping Loh, Meng Niu, Weng Kung Peng","doi":"10.1038/s41538-024-00282-x","DOIUrl":"10.1038/s41538-024-00282-x","url":null,"abstract":"Diabetes mellitus affected more than 500 million of people globally, with an annual mortality of 1.5 million directly attributable to diabetic complications. Oxidative stress, in particularly in post-prandial state, plays a vital role in the pathogenesis of the diabetic complications. However, oxidative status marker is generally poorly characterized and their mechanisms of action are not well understood. In this work, we proposed a new framework for deep characterization of oxidative stress in erythrocytes (and in urine) using home-built micro-scale NMR system. The dynamic of post-prandial oxidative status (against a wide variety of nutritional load) in individual was assessed based on the proposed oxidative status of the red blood cells, with respect to the traditional risk-factors such as urinary isoprostane, reveals new insights into our understanding of diabetes. This new method can be potentially important in drafting guidelines for sub-stratification of diabetes mellitus for clinical care and management.","PeriodicalId":19367,"journal":{"name":"NPJ Science of Food","volume":" ","pages":"1-11"},"PeriodicalIF":6.3,"publicationDate":"2024-06-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11211471/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141469767","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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