Silkworm pupae as widely consumed insect products are good biosources of protein and micronutrients. Silkworm rearing throughout the year can be achieved by feeding them an artificial diet instead of native plants, facilitating extensive pupa production. However, artificial diets are prone to spoilage caused by bacterial contamination. Here, we evaluated the antiseptic effect of ethylparaben (EP, chemical preservative) and medium-chain fatty acids (MCFA, natural preservative) in a silkworm artificial diet. Results showed that both preservatives effectively inhibited pathogenic bacterial growth. Furthermore, the addition of EP or MCFA did not negatively impact the production capacity of silkworms and the homeostasis of gut microbiota. However, the expression of genes involved in detoxification such as Ugt2, and immune response such as Cecropin B, were upregulated after EP consumption. Therefore, natural preservative MCFA emerges as a suitable option from a safety perspective. These findings highlight future directions for improving insect artificial diet formulation.
蚕蛹作为广泛食用的昆虫产品，是蛋白质和微量元素的良好生物资源。用人工饲料代替本地植物可以实现全年饲养蚕，从而促进蚕蛹的大量生产。然而，人工饲料容易因细菌污染而变质。在此，我们评估了对羟基苯甲酸乙酯（EP，化学防腐剂）和中链脂肪酸（MCFA，天然防腐剂）在蚕人工日粮中的防腐效果。结果表明，这两种防腐剂都能有效抑制病原菌的生长。此外，添加 EP 或 MCFA 不会对蚕的生产能力和肠道微生物群的平衡产生负面影响。然而，食用 EP 后，参与解毒的基因（如 Ugt2）和免疫反应的基因（如 Cecropin B）的表达均上调。因此，从安全性角度来看，天然防腐剂 MCFA 是一种合适的选择。这些发现凸显了改进昆虫人工饲料配方的未来方向。
{"title":"Fitness effects of synthetic and natural diet preservatives on the edible insect Bombyx mori","authors":"Xiaoyu Lei, Zhaoyi Qian, Xinyue Zhu, Nan Zhang, Jintao He, Jian Xiao, Xiaoqiang Shen, Abrar Muhammad, Chao Sun, Yongqi Shao","doi":"10.1038/s41538-024-00284-9","DOIUrl":"10.1038/s41538-024-00284-9","url":null,"abstract":"Silkworm pupae as widely consumed insect products are good biosources of protein and micronutrients. Silkworm rearing throughout the year can be achieved by feeding them an artificial diet instead of native plants, facilitating extensive pupa production. However, artificial diets are prone to spoilage caused by bacterial contamination. Here, we evaluated the antiseptic effect of ethylparaben (EP, chemical preservative) and medium-chain fatty acids (MCFA, natural preservative) in a silkworm artificial diet. Results showed that both preservatives effectively inhibited pathogenic bacterial growth. Furthermore, the addition of EP or MCFA did not negatively impact the production capacity of silkworms and the homeostasis of gut microbiota. However, the expression of genes involved in detoxification such as Ugt2, and immune response such as Cecropin B, were upregulated after EP consumption. Therefore, natural preservative MCFA emerges as a suitable option from a safety perspective. These findings highlight future directions for improving insect artificial diet formulation.","PeriodicalId":19367,"journal":{"name":"NPJ Science of Food","volume":" ","pages":"1-11"},"PeriodicalIF":6.3,"publicationDate":"2024-06-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.nature.com/articles/s41538-024-00284-9.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141440769","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 : 2024-06-21DOI: 10.1038/s41538-024-00283-w
Raphaela Staltner, Sarah Valder, Maximilian F. Wodak, Magdalena Köpsel, Volker Herdegen, Tuba Esatbeyoglu, Tihomir Kostov, Patrick Diel, Ina Bergheim
Sugar beverages are discussed as critical in the development of metabolic endotoxemia. Here, employing a cross-over design study we assessed the effect of diluted cloudy apple juice (AJ), an iso-caloric and -sweetened placebo (P), or water (W) on post-prandial endotoxemia in healthy, normal weight adults. After obtaining fasting blood, 19 healthy men and women consumed 500 mL AJ, P, or W in a randomized order and blood was taken 120 and 180 min later. Caco-2 cells were incubated with the beverages. Markers of intestinal barrier function were assessed. The intake of P but not of AJ or W was associated with a significant increase in TLR2 ligands and bacterial endotoxin in serum after 120 min and 180 min, respectively. P but not AJ significantly increased bacterial toxin permeation in Caco-2 cells. Our results suggest that the effects of sugar-sweetened beverages on markers of intestinal barrier function markedly differ from those of fruit juices.
含糖饮料被认为是导致代谢性内毒素血症的关键因素。在此，我们采用交叉设计研究法评估了稀释的浑浊苹果汁（AJ）、等热量加糖安慰剂（P）或水（W）对健康、体重正常的成年人餐后内毒素血症的影响。获取空腹血液后，19 名健康男性和女性按随机顺序饮用 500 毫升 AJ、P 或 W，120 分钟和 180 分钟后抽取血液。Caco-2 细胞与饮料一起培养。对肠道屏障功能的标志物进行了评估。摄入 P 而非 AJ 或 W 后，120 分钟和 180 分钟后血清中的 TLR2 配体和细菌内毒素分别显著增加。P 而非 AJ 能明显增加 Caco-2 细胞对细菌毒素的渗透。我们的研究结果表明，含糖饮料对肠道屏障功能指标的影响与果汁明显不同。
{"title":"Sugar-sweetened beverage but not diluted cloudy apple juice consumption induces post-prandial endotoxemia in healthy adults","authors":"Raphaela Staltner, Sarah Valder, Maximilian F. Wodak, Magdalena Köpsel, Volker Herdegen, Tuba Esatbeyoglu, Tihomir Kostov, Patrick Diel, Ina Bergheim","doi":"10.1038/s41538-024-00283-w","DOIUrl":"10.1038/s41538-024-00283-w","url":null,"abstract":"Sugar beverages are discussed as critical in the development of metabolic endotoxemia. Here, employing a cross-over design study we assessed the effect of diluted cloudy apple juice (AJ), an iso-caloric and -sweetened placebo (P), or water (W) on post-prandial endotoxemia in healthy, normal weight adults. After obtaining fasting blood, 19 healthy men and women consumed 500 mL AJ, P, or W in a randomized order and blood was taken 120 and 180 min later. Caco-2 cells were incubated with the beverages. Markers of intestinal barrier function were assessed. The intake of P but not of AJ or W was associated with a significant increase in TLR2 ligands and bacterial endotoxin in serum after 120 min and 180 min, respectively. P but not AJ significantly increased bacterial toxin permeation in Caco-2 cells. Our results suggest that the effects of sugar-sweetened beverages on markers of intestinal barrier function markedly differ from those of fruit juices.","PeriodicalId":19367,"journal":{"name":"NPJ Science of Food","volume":" ","pages":"1-8"},"PeriodicalIF":6.3,"publicationDate":"2024-06-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.nature.com/articles/s41538-024-00283-w.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141437265","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}
Bitter gourd has numerous health-promoting effects on the human body. However, its use has been greatly limited due to its poor acceptance by consumers, resulting from its strong bitterness. This study investigated the effects of five wall materials, namely, soybean protein isolate, gum arabic, maltodextrin, resistant starch, and a soybean lecithin calcium caseinate mixture, on the physicochemical properties of spray-dried bitter gourd powders. The results showed that all five wall materials reduced the moisture content, water activity, browning degree, agglomeration, and bitterness of the spray-dried bitter gourd powder. Maltodextrin was found to be the most effective at reducing water activity, while soybean protein isolate was best at protecting the colour, and the soybean lecithin calcium caseinate mixture was best at reducing hygroscopicity and masking bitterness. Additionally, all five wall materials improved the preservation of flavonoids, saponins, and vitamin C, with soybean protein isolate being the most effective in improving the total flavonoid retention ratio and the soybean lecithin calcium caseinate mixture being the best in improving the retention ratios of total saponins and vitamin C. The spray-dried bitter gourd powder prepared with soybean protein isolate had the highest antioxidant activity and α-glucosidase inhibitory activity. These results are significant for understanding the relationship between wall materials and the physicochemical properties of spray-dried powder. Additionally, these materials provide bitter gourd product manufacturers with useful guidance for producing high-quality products. Furthermore, the results could provide useful insights for processing fruits with similar product characteristics, thus contributing to the enrichment of food processing knowledge.
苦瓜对人体有许多保健作用。然而，由于其强烈的苦味，消费者对其接受度不高，导致其使用受到很大限制。本研究探讨了大豆分离蛋白、阿拉伯树胶、麦芽糊精、抗性淀粉和大豆卵磷脂酪蛋白钙混合物这五种壁材对喷雾干燥苦瓜粉理化性质的影响。结果表明，这五种壁材都能降低喷雾干燥苦瓜粉的水分含量、水活性、褐变程度、结块和苦味。结果发现，麦芽糊精在降低水分活性方面最为有效，而大豆分离蛋白在保护颜色方面效果最佳，大豆卵磷脂酪蛋白钙混合物在降低吸湿性和掩盖苦味方面效果最佳。此外，这五种壁材都能提高类黄酮、皂苷和维生素 C 的保留率，其中大豆分离蛋白在提高总黄酮保留率方面效果最好，而大豆卵磷脂酪蛋白钙混合物在提高总皂苷和维生素 C 保留率方面效果最好。这些结果对于了解壁材与喷雾干燥粉理化性质之间的关系具有重要意义。此外，这些材料还为苦瓜产品制造商生产高质量产品提供了有益的指导。此外，这些结果还能为加工具有类似产品特性的水果提供有益的启示，从而有助于丰富食品加工知识。
{"title":"Effects of wall materials on the physicochemical properties of spray-dried bitter gourd (Momordica charantia L.) powders","authors":"Yuanyuan Deng, Guang Liu, Huimin Zhang, Pengfei Zhou, Xiaojun Tang, Ping Li, Zhihao Zhao, Yan Zhang, Zhangying Wang, Zhencheng Wei, Mingwei Zhang","doi":"10.1038/s41538-024-00278-7","DOIUrl":"10.1038/s41538-024-00278-7","url":null,"abstract":"Bitter gourd has numerous health-promoting effects on the human body. However, its use has been greatly limited due to its poor acceptance by consumers, resulting from its strong bitterness. This study investigated the effects of five wall materials, namely, soybean protein isolate, gum arabic, maltodextrin, resistant starch, and a soybean lecithin calcium caseinate mixture, on the physicochemical properties of spray-dried bitter gourd powders. The results showed that all five wall materials reduced the moisture content, water activity, browning degree, agglomeration, and bitterness of the spray-dried bitter gourd powder. Maltodextrin was found to be the most effective at reducing water activity, while soybean protein isolate was best at protecting the colour, and the soybean lecithin calcium caseinate mixture was best at reducing hygroscopicity and masking bitterness. Additionally, all five wall materials improved the preservation of flavonoids, saponins, and vitamin C, with soybean protein isolate being the most effective in improving the total flavonoid retention ratio and the soybean lecithin calcium caseinate mixture being the best in improving the retention ratios of total saponins and vitamin C. The spray-dried bitter gourd powder prepared with soybean protein isolate had the highest antioxidant activity and α-glucosidase inhibitory activity. These results are significant for understanding the relationship between wall materials and the physicochemical properties of spray-dried powder. Additionally, these materials provide bitter gourd product manufacturers with useful guidance for producing high-quality products. Furthermore, the results could provide useful insights for processing fruits with similar product characteristics, thus contributing to the enrichment of food processing knowledge.","PeriodicalId":19367,"journal":{"name":"NPJ Science of Food","volume":" ","pages":"1-16"},"PeriodicalIF":6.3,"publicationDate":"2024-06-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.nature.com/articles/s41538-024-00278-7.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141432451","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 : 2024-06-19DOI: 10.1038/s41538-024-00265-y
Stefan P. J. van Leeuwen, A. M. Verschoor, H. J. van der Fels-Klerx, M. G. M. van de Schans, B. J. A. Berendsen
The transition from linear production towards a circular agro-food system is an important step towards increasing Europe’s sustainability. This requires re-designing the food production systems, which inevitably comes with challenges as regards controlling the safety of our food, animals and the ecosystem. Where in current food production systems many food safety hazards are understood and well-managed, it is anticipated that with the transition towards circular food production systems, known hazards may re-emerge and new hazards will appear or accumulate, leading to new -and less understood- food safety risks. In this perspective paper, we present a simple, yet effective approach, to identify knowledge gaps with regard to food safety in the transition to a circular food system. An approach with five questions is proposed, derived from current food safety management approaches like HACCP. Applying this to two cases shows that risk assessment and management should emphasize more on the exposure to unexpected (with regards to its nature and its origin) hazards, as hazards might circulate and accumulate in the food production system. Five knowledge gaps became apparent: there’s a need for (1) risk assessment and management to focus more on unknown hazards and mixtures of hazards, (2) more data on the occurrence of hazards in by-products, (3) better understanding the fate of hazards in the circular food production system, (4) the development of models to adequately perform risk assessments for a broad range of hazards and (5) new ways of valorization of co-products in which a safe-by-design approach should be adopted.
{"title":"A novel approach to identify critical knowledge gaps for food safety in circular food systems","authors":"Stefan P. J. van Leeuwen, A. M. Verschoor, H. J. van der Fels-Klerx, M. G. M. van de Schans, B. J. A. Berendsen","doi":"10.1038/s41538-024-00265-y","DOIUrl":"10.1038/s41538-024-00265-y","url":null,"abstract":"The transition from linear production towards a circular agro-food system is an important step towards increasing Europe’s sustainability. This requires re-designing the food production systems, which inevitably comes with challenges as regards controlling the safety of our food, animals and the ecosystem. Where in current food production systems many food safety hazards are understood and well-managed, it is anticipated that with the transition towards circular food production systems, known hazards may re-emerge and new hazards will appear or accumulate, leading to new -and less understood- food safety risks. In this perspective paper, we present a simple, yet effective approach, to identify knowledge gaps with regard to food safety in the transition to a circular food system. An approach with five questions is proposed, derived from current food safety management approaches like HACCP. Applying this to two cases shows that risk assessment and management should emphasize more on the exposure to unexpected (with regards to its nature and its origin) hazards, as hazards might circulate and accumulate in the food production system. Five knowledge gaps became apparent: there’s a need for (1) risk assessment and management to focus more on unknown hazards and mixtures of hazards, (2) more data on the occurrence of hazards in by-products, (3) better understanding the fate of hazards in the circular food production system, (4) the development of models to adequately perform risk assessments for a broad range of hazards and (5) new ways of valorization of co-products in which a safe-by-design approach should be adopted.","PeriodicalId":19367,"journal":{"name":"NPJ Science of Food","volume":" ","pages":"1-8"},"PeriodicalIF":6.4,"publicationDate":"2024-06-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.nature.com/articles/s41538-024-00265-y.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141427358","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 : 2024-06-19DOI: 10.1038/s41538-024-00281-y
Kyeong Rok Choi, Da-Hee Ahn, Seok Yeong Jung, Yu Hyun Lee, Sang Yup Lee
Microbial lysates, rich in protein and essential nutrients, demonstrate remarkable capabilities in forming gels and stable foams when heated and whisked, similar to liquid eggs. These characteristics make them an excellent alternative to animal-derived liquid eggs, contributing to sustainable food production and consumption while maintaining high nutritional value. Their versatility positions microbial lysates as promising ingredients in culinary applications, offering a sustainable and nutritious substitute.
{"title":"Microbial lysates repurposed as liquid egg substitutes","authors":"Kyeong Rok Choi, Da-Hee Ahn, Seok Yeong Jung, Yu Hyun Lee, Sang Yup Lee","doi":"10.1038/s41538-024-00281-y","DOIUrl":"10.1038/s41538-024-00281-y","url":null,"abstract":"Microbial lysates, rich in protein and essential nutrients, demonstrate remarkable capabilities in forming gels and stable foams when heated and whisked, similar to liquid eggs. These characteristics make them an excellent alternative to animal-derived liquid eggs, contributing to sustainable food production and consumption while maintaining high nutritional value. Their versatility positions microbial lysates as promising ingredients in culinary applications, offering a sustainable and nutritious substitute.","PeriodicalId":19367,"journal":{"name":"NPJ Science of Food","volume":" ","pages":"1-6"},"PeriodicalIF":6.4,"publicationDate":"2024-06-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.nature.com/articles/s41538-024-00281-y.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141427360","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 : 2024-06-19DOI: 10.1038/s41538-024-00276-9
H. J. van der Fels-Klerx, E. D. van Asselt, B. Berendsen, M. F. Focker
In order to minimise food waste, side streams from feed and food production are increasingly being (re-) used in food supply chains. Such reuse contributes to the desire to implement circularity in food and agricultural systems. However, the reuse of side products in circular food systems may impact food safety, for instance, contaminant residues present at low levels in biomass may accumulate when reusing streams. In order to assess potential food safety issues related to circular food systems, a framework has been developed in this study. Based on this framework, appropriate actions can be taken to prevent from human health risks. The framework consists of three steps: 1. Describing the changes in the food supply chain as a result of the circularity transition; 2. Identifying potential food safety hazards related to the change; and 3. Prioritising food safety hazards related to the circularity transition. For the prioritisation, both the presence of the hazards in final foods and the effects of the hazards on human health need to be assessed. Persistence of the hazard in the environment and potential transfer from the environment to the final food product are relevant elements to include. The framework was tested in three case studies, showing that it allows for a prioritisation between hazards. Based on the case study results, circularity not so much influences the health effects of the hazards, but rather their presence depending on the persistence and transfer of food safety hazards in a circular system.
{"title":"Framework for evaluation of food safety in the circular food system","authors":"H. J. van der Fels-Klerx, E. D. van Asselt, B. Berendsen, M. F. Focker","doi":"10.1038/s41538-024-00276-9","DOIUrl":"10.1038/s41538-024-00276-9","url":null,"abstract":"In order to minimise food waste, side streams from feed and food production are increasingly being (re-) used in food supply chains. Such reuse contributes to the desire to implement circularity in food and agricultural systems. However, the reuse of side products in circular food systems may impact food safety, for instance, contaminant residues present at low levels in biomass may accumulate when reusing streams. In order to assess potential food safety issues related to circular food systems, a framework has been developed in this study. Based on this framework, appropriate actions can be taken to prevent from human health risks. The framework consists of three steps: 1. Describing the changes in the food supply chain as a result of the circularity transition; 2. Identifying potential food safety hazards related to the change; and 3. Prioritising food safety hazards related to the circularity transition. For the prioritisation, both the presence of the hazards in final foods and the effects of the hazards on human health need to be assessed. Persistence of the hazard in the environment and potential transfer from the environment to the final food product are relevant elements to include. The framework was tested in three case studies, showing that it allows for a prioritisation between hazards. Based on the case study results, circularity not so much influences the health effects of the hazards, but rather their presence depending on the persistence and transfer of food safety hazards in a circular system.","PeriodicalId":19367,"journal":{"name":"NPJ Science of Food","volume":" ","pages":"1-11"},"PeriodicalIF":6.4,"publicationDate":"2024-06-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.nature.com/articles/s41538-024-00276-9.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141427359","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}
Fermenting Chinese medicinal herbs could enhance their bioactivities. We hypothesized probiotic-fermented gastrodia elata Blume (GE) with better potential to alleviate insomnia than that of unfermented, thus the changes in chemical composition and the insomnia-alleviating effects and mechanisms of fermented GE on pentylenetetrazole (PTZ)-induced insomnia zebrafish were explored via high-performance liquid chromatography (HPLC) and mass spectroscopy-coupled HPLC (HPLC-MS), phenotypic, transcriptomic, and metabolomics analysis. The results demonstrated that probiotic fermented GE performed better than unfermented GE in increasing the content of chemical composition, reducing the displacement, average speed, and number of apoptotic cells in zebrafish with insomnia. Metabolomic investigation showed that the anti-insomnia effect was related to regulating the pathways of actin cytoskeleton and neuroactive ligand-receptor interactions. Transcriptomic and reverse transcription qPCR (RT-qPCR) analysis revealed that secondary fermentation liquid (SFL) significantly modulated the expression levels of neurod1, msh2, msh3, recql4, ercc5, rad5lc, and rev3l, which are mainly involved in neuron differentiation and DNA repair. Collectively, as a functional food, fermented GE possessed potential for insomnia alleviation.
对中草药进行发酵可提高其生物活性。因此，我们通过高效液相色谱（HPLC）和质谱耦合HPLC（HPLC-MS）、表型、转录组学和代谢组学分析，探讨了益生菌发酵的天麻对戊四唑（PTZ）诱导的失眠斑马鱼的化学成分变化、缓解失眠的作用和机制。结果表明，在增加失眠斑马鱼的化学成分含量、降低其排泄量、平均速度和凋亡细胞数量方面，益生菌发酵过的普通食品比未发酵过的普通食品表现更好。代谢组学研究表明，抗失眠作用与调节肌动蛋白细胞骨架和神经活性配体-受体相互作用的途径有关。转录组和逆转录 qPCR（RT-qPCR）分析表明，二次发酵液能显著调节神经元分化和 DNA 修复过程中神经元 1、msh2、msh3、recql4、ercc5、rad5lc 和 rev3l 的表达水平。总之，作为一种功能性食品，发酵普通谷物食品具有缓解失眠的潜力。
{"title":"Sleep promoting and omics exploration on probiotics fermented Gastrodia elata Blume","authors":"Chao-Qi Zhang, Xu-Dong Zhang, Yan Wang, Yi-Han Liu, Cun-Li Zhang, Qiang Zhang","doi":"10.1038/s41538-024-00277-8","DOIUrl":"10.1038/s41538-024-00277-8","url":null,"abstract":"Fermenting Chinese medicinal herbs could enhance their bioactivities. We hypothesized probiotic-fermented gastrodia elata Blume (GE) with better potential to alleviate insomnia than that of unfermented, thus the changes in chemical composition and the insomnia-alleviating effects and mechanisms of fermented GE on pentylenetetrazole (PTZ)-induced insomnia zebrafish were explored via high-performance liquid chromatography (HPLC) and mass spectroscopy-coupled HPLC (HPLC-MS), phenotypic, transcriptomic, and metabolomics analysis. The results demonstrated that probiotic fermented GE performed better than unfermented GE in increasing the content of chemical composition, reducing the displacement, average speed, and number of apoptotic cells in zebrafish with insomnia. Metabolomic investigation showed that the anti-insomnia effect was related to regulating the pathways of actin cytoskeleton and neuroactive ligand-receptor interactions. Transcriptomic and reverse transcription qPCR (RT-qPCR) analysis revealed that secondary fermentation liquid (SFL) significantly modulated the expression levels of neurod1, msh2, msh3, recql4, ercc5, rad5lc, and rev3l, which are mainly involved in neuron differentiation and DNA repair. Collectively, as a functional food, fermented GE possessed potential for insomnia alleviation.","PeriodicalId":19367,"journal":{"name":"NPJ Science of Food","volume":" ","pages":"1-10"},"PeriodicalIF":6.4,"publicationDate":"2024-06-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.nature.com/articles/s41538-024-00277-8.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141420096","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 : 2024-06-14DOI: 10.1038/s41538-024-00275-w
Ye Li, Jiayin Ma, Yubin Cao, Dong Yang
The stalk of Allium fistulosum contains dietary fibers with complicated monosaccharide composition and glycosidic bond linkages, which renders it a better dietary fiber supplement. However, the unfavorable odor, majorly contributed by allicin, limits its applications. Although many physical and chemical methods have been developed to remove allicin, there is currently no comparison between their efficiencies. Here, we comprehensively compare all these methods of eliminating allicin in the Allium stalk by starting with optimization of the allicin extraction method. Results indicate that incubation of the chopped Allium stalk with water for 20 min and extraction with 75% ethanol reached a maximal extraction yield. Different methods of allicin elimination are examined, and physical removal of allicin by blanching at 100 °C reaches a maximal clearance rate of 73.3%, rendering it the most efficient and effective method eliminating allicin from the stalk of Allium fistulosum for the preparation of a totally green dietary fiber.
拳叶薤白的茎秆含有单糖成分和糖苷键连接复杂的膳食纤维，是一种较好的膳食纤维补充剂。然而，主要由大蒜素产生的不良气味限制了它的应用。虽然已经开发出许多物理和化学方法来去除大蒜素，但目前还没有对这些方法的效率进行比较。在此，我们从优化大蒜素提取方法入手，全面比较了所有这些去除薤白茎秆中大蒜素的方法。结果表明，将切碎的薤白茎秆用水浸泡 20 分钟，然后用 75% 的乙醇提取，可以达到最高的提取率。对不同的大蒜素去除方法进行了研究，通过在 100 °C 下焯水物理去除大蒜素的方法达到了 73.3% 的最大清除率，使其成为从薤白茎秆中去除大蒜素的最高效、最有效的方法，可用于制备完全绿色的膳食纤维。
{"title":"Efficient removal of allicin from the stalk of Allium fistulosum for dietary fiber production","authors":"Ye Li, Jiayin Ma, Yubin Cao, Dong Yang","doi":"10.1038/s41538-024-00275-w","DOIUrl":"10.1038/s41538-024-00275-w","url":null,"abstract":"The stalk of Allium fistulosum contains dietary fibers with complicated monosaccharide composition and glycosidic bond linkages, which renders it a better dietary fiber supplement. However, the unfavorable odor, majorly contributed by allicin, limits its applications. Although many physical and chemical methods have been developed to remove allicin, there is currently no comparison between their efficiencies. Here, we comprehensively compare all these methods of eliminating allicin in the Allium stalk by starting with optimization of the allicin extraction method. Results indicate that incubation of the chopped Allium stalk with water for 20 min and extraction with 75% ethanol reached a maximal extraction yield. Different methods of allicin elimination are examined, and physical removal of allicin by blanching at 100 °C reaches a maximal clearance rate of 73.3%, rendering it the most efficient and effective method eliminating allicin from the stalk of Allium fistulosum for the preparation of a totally green dietary fiber.","PeriodicalId":19367,"journal":{"name":"NPJ Science of Food","volume":" ","pages":"1-6"},"PeriodicalIF":6.4,"publicationDate":"2024-06-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.nature.com/articles/s41538-024-00275-w.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141321324","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}
Food labeling can influence, sometimes facilitate, changes in consumer diets to support environmental sustainability and in response to climate change. However, a significant impediment to this dietary shift may arise from the consumers’ tendency to underestimate the environmental impact of their food choices and from their limited knowledge about sustainable certifications. These aspects are influenced by the characteristics and geographical affiliations of individuals. In such a context, the aim of this research has been to identify the main factors that drive the food purchasing frequency and the changes in food consumption associated with consumers’ concerns about climate change and interest in sustainable food certifications by comparing different food products and countries (Italy, France, Germany, Denmark, the USA, and China). A cross-country survey was conducted on 6500 consumers of various food products. The obtained mean scores were then compared, using generalized linear mixed-effect models, to evaluate the associations between the consumers’ food purchasing frequency, the importance of sustainable certifications, and changes in food consumption due to climate change concerns. Much of the variation in food consumption, purchasing behaviors, and interest in sustainable certifications was found to depend on such factors as age, gender, and country of origin. Indeed, Chinese consumers exhibited a heightened interest in sustainable food certifications, yet their consumption scores for all food products overall were higher. Conversely, adult and elderly Danish consumers demonstrated a decrease in the consumption of cheeses, meat, fruits, and vegetables, and their interest scores in all sustainable food certifications were lower. Despite the challenges posed by various consumers’ interests and minimal changes in food consumption patterns, our findings suggest that sustainable certifications present a promising avenue for straightforward interventions to promote the adoption of sustainable diets and to address climate change.
{"title":"Socio-demographic and cross-country differences in attention to sustainable certifications and changes in food consumption","authors":"Jatziri Mota-Gutierrez, Antonina Sparacino, Valentina Maria Merlino, Simone Blanc, Filippo Brun, Fabrizio Massimelli, Emanuela Vassallo, Danielle Borra, Stefano Massaglia","doi":"10.1038/s41538-024-00274-x","DOIUrl":"10.1038/s41538-024-00274-x","url":null,"abstract":"Food labeling can influence, sometimes facilitate, changes in consumer diets to support environmental sustainability and in response to climate change. However, a significant impediment to this dietary shift may arise from the consumers’ tendency to underestimate the environmental impact of their food choices and from their limited knowledge about sustainable certifications. These aspects are influenced by the characteristics and geographical affiliations of individuals. In such a context, the aim of this research has been to identify the main factors that drive the food purchasing frequency and the changes in food consumption associated with consumers’ concerns about climate change and interest in sustainable food certifications by comparing different food products and countries (Italy, France, Germany, Denmark, the USA, and China). A cross-country survey was conducted on 6500 consumers of various food products. The obtained mean scores were then compared, using generalized linear mixed-effect models, to evaluate the associations between the consumers’ food purchasing frequency, the importance of sustainable certifications, and changes in food consumption due to climate change concerns. Much of the variation in food consumption, purchasing behaviors, and interest in sustainable certifications was found to depend on such factors as age, gender, and country of origin. Indeed, Chinese consumers exhibited a heightened interest in sustainable food certifications, yet their consumption scores for all food products overall were higher. Conversely, adult and elderly Danish consumers demonstrated a decrease in the consumption of cheeses, meat, fruits, and vegetables, and their interest scores in all sustainable food certifications were lower. Despite the challenges posed by various consumers’ interests and minimal changes in food consumption patterns, our findings suggest that sustainable certifications present a promising avenue for straightforward interventions to promote the adoption of sustainable diets and to address climate change.","PeriodicalId":19367,"journal":{"name":"NPJ Science of Food","volume":" ","pages":"1-13"},"PeriodicalIF":6.4,"publicationDate":"2024-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.nature.com/articles/s41538-024-00274-x.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141186587","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 : 2024-05-27DOI: 10.1038/s41538-024-00272-z
Sophie Lawrence, Christopher Elliott, Wim Huisman, Moira Dean, Saskia van Ruth
Seafood fraud is commonly reported on food fraud databases and deceptive practices are highlighted by numerous studies, with impacts on the economy, health and marine conservation. Food fraud assessments are a widely accepted fraud mitigation and prevention activity undertaken to identify possible points of deception within a supply chain. This study aims to understand the food fraud vulnerability of post-harvest seafood supply chains in the UK and determine if there are differences according to commodity, supply chain node, business size and certification status. The SSAFE food fraud vulnerability assessment tool was used to assess 48 fraud factors relating to opportunities, motivations and controls. The analysis found seafood supply chains to have a medium vulnerability to food fraud, with the highest perceived vulnerability in technical opportunities. Certification status was a stronger determinant of vulnerability than any other factor, particularly in the level of controls, a factor that also indicated a higher perceived level of vulnerability in smaller companies and the food service industry. This paper also reviews historic food fraud trends in the sector to provide additional insights and the analysis indicates that certain areas of the supply chain, including uncertified prawn supply chains, salmon supply chains and food service companies, may be at higher risk of food fraud. This study conducts an in-depth examination of food fraud vulnerability relating to the UK and for seafood supply chains and contributes to a growing body of literature identifying areas of vulnerability and resilience to food related criminality within the global food system.
{"title":"Food fraud threats in UK post-harvest seafood supply chains; an assessment of current vulnerabilities","authors":"Sophie Lawrence, Christopher Elliott, Wim Huisman, Moira Dean, Saskia van Ruth","doi":"10.1038/s41538-024-00272-z","DOIUrl":"10.1038/s41538-024-00272-z","url":null,"abstract":"Seafood fraud is commonly reported on food fraud databases and deceptive practices are highlighted by numerous studies, with impacts on the economy, health and marine conservation. Food fraud assessments are a widely accepted fraud mitigation and prevention activity undertaken to identify possible points of deception within a supply chain. This study aims to understand the food fraud vulnerability of post-harvest seafood supply chains in the UK and determine if there are differences according to commodity, supply chain node, business size and certification status. The SSAFE food fraud vulnerability assessment tool was used to assess 48 fraud factors relating to opportunities, motivations and controls. The analysis found seafood supply chains to have a medium vulnerability to food fraud, with the highest perceived vulnerability in technical opportunities. Certification status was a stronger determinant of vulnerability than any other factor, particularly in the level of controls, a factor that also indicated a higher perceived level of vulnerability in smaller companies and the food service industry. This paper also reviews historic food fraud trends in the sector to provide additional insights and the analysis indicates that certain areas of the supply chain, including uncertified prawn supply chains, salmon supply chains and food service companies, may be at higher risk of food fraud. This study conducts an in-depth examination of food fraud vulnerability relating to the UK and for seafood supply chains and contributes to a growing body of literature identifying areas of vulnerability and resilience to food related criminality within the global food system.","PeriodicalId":19367,"journal":{"name":"NPJ Science of Food","volume":" ","pages":"1-14"},"PeriodicalIF":6.4,"publicationDate":"2024-05-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.nature.com/articles/s41538-024-00272-z.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141156760","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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