Plant Foods for Human Nutrition最新文献

Recently, quinoa-based products have gain significant attention as valuable ingredients for the food industry. The objective of this work was to chemically characterize a quinoa variety (Chenopodium quinoa Willd., var. CICA) and to evaluate a drying-roasting process for producing a crispy, ready-to-eat snack. The experimental work involved determining thin layer drying-roasting curves for quinoa grains in a fluidized bed dryer at air temperatures ranging from 80 to 140 °C for 30 min, with an air velocity of 0.8 m/s. The CICA variety contained 15.3% protein, 7.5% fat, and 70.6% carbohydrates (on a dry matter basis). Micronutrient contents, determined by Inductively Coupled Plasma-Optical Emission Spectrometry, were K (9819.2 mg/kg), P (4403.6 mg/kg), Ca (974.6 mg/kg), and Fe (25.3 mg/kg), all on a dry matter basis. The initial content of saponins was 0.183% (w/w) characteristic of a bitter variety. Washing reduced this value to 0.108% (w/w), which is an acceptable level for human consumption. This treatment also decreased mineral content by 10-38%. A mathematical model, consisting of local mass and heat balances in spherical geometry with variable diffusion coefficient and shrinkage, was solved using finite differences. An activation energy of 35.7 kJ/mol was estimated by solving an inverse problem, utilizing the complete dataset. Predicted temperatures and average moisture contents showed good agreement with experimental values. To obtain a porous and crispy product, a process time of 10 min at temperatures above 100 °C was required.

Lentils represent a sustainable and nutrient-dense raw material for the development of fermented plant-based beverages. This study aimed to compare the functional, microbiological, and sensory properties of lentil-based milk alternatives prepared from whole lentils (WLD) and lentil flour (LFD), fermented with seven probiotic strains: Lactobacillus acidophilus 57 S, L. delbrueckii subsp. bulgaricus, Bifidobacterium bifidum, B. longum B379M, Bacillus coagulans MTCC 5856, Propionibacterium freudenreichii subsp. shermanii KM-186, and Streptococcus thermophilus TA 40. The LFD samples contained less protein (3.01% vs 3.71%) and polyphenol (33.948 vs. 35.149 mg GAE/100 g), but more fat (0.20 vs. 0.31%) compared to WLD. Fermentation enhanced antioxidant activity: in LFD, L. bulgaricus and L. acidophilus increased DPPH scavenging activity to 59.44% and 56.44%, respectively, while S. thermophilus in WLD achieved 60.55%. Viscosity was also higher in LFD samples fermented with L. bulgaricus (5.08 Pa·s) and L. acidophilus (4.10 Pa·s), compared to WLD (3.30 Pa·s with L. bulgaricus). Microbial viability remained above [Formula: see text] CFU/mL over 11 days at 4 °C for most strains; B. coagulans showed growth even during storage. Sensory evaluation revealed preferred overall acceptability for LFD samples fermented with B. bifidum, B. longum and P. shermanii KM-186, while for fermented WLD samples the highest score for overall preference were for B. bifidum, B. longum. These results support lentil flour-based fermented beverages as promising alternatives to dairy products, offering enhanced nutritional, functional, and sensory characteristics.

Androgenetic alopecia (AGA) is a widely prevalent condition that significantly impacts both physical well-being and psychological health. Conventional treatments are often accompanied by considerable side effects and demonstrate variable efficacy. This study explores the therapeutic potential of polysaccharides derived from Angelica sinensis (ASP) and Platycladus orientalis (POP), alongside their respective aqueous extracts, employing a dual approach that combines oral administration of polysaccharides with topical application. Notably, these polysaccharides and their aqueous extracts effectively attenuate follicular miniaturization and chronic inflammation, while simultaneously promoting the expression of CD31 and Ki67 proteins, thereby enhancing angiogenesis and follicular development. Furthermore, they reactivate the Wnt/β-catenin signaling pathway and inhibit androgen receptors (AR), resulting in a significant stimulation of hair regrowth. Cumulatively, the polysaccharides and their aqueous extracts indicate a promising approach for mitigating hair loss and inflammation linked to AGA, offering preliminary evidence for a novel therapeutic intervention in AGA that warrants further investigation.

Insulin resistance (IR) is a risk factor for numerous metabolic diseases, presenting a significant public health challenge. Smilax china L. polysaccharide (SCP) has been reported to possess anti-obesity properties. However, the effect of SCP on high-fat diet (HFD)-induced IR in mice remains unclear. In this study, a mouse model of HFD-induced IR was established, and SCP intervention was administered. The effects of SCP on IR were comprehensively evaluated using biochemical indicators, histopathological analysis, 16S rRNA sequencing, non-targeted metabolomics analysis, and RT-qPCR analysis. SCP significantly reduced serum glucose and lipid levels while alleviating liver damage. Moreover, SCP remodeled the gut microbiota structure by increasing the relative abundance of Kineothrix, Bacteroides, and Alloprevotella, while suppressing the proliferation of Erysipelatoclostridium, Ruminococcus, and Streptococcus. SCP also elevated the levels of pyridoxal, kynurenine, and lecithin. At the molecular level, SCP upregulated the gene expression of AMPK, PI3K, and AKT in both liver and adipose tissue. In summary, SCP may alleviate HFD-induced IR by modulating the gut microbiota and the AMPK/PI3K/AKT signaling pathway, thereby providing a theoretical basis for SCP-based therapeutic strategies in IR treatment and opening new avenues for the nutritional management of metabolic diseases.

Hypericum perforatum L. or St. John's Wort has long been utilized to treat metabolic and inflammatory conditions in traditional medical systems around the world. Although its antidepressant effects are well known, its role in obesity management remains insufficiently studied. This study aimed to investigate the anti-obesity potential of Hypericum perforatum extract and its major active constituent, hypericin. A combined in vitro and in silico experimental approach was used to explore their effects on adipogenesis, inflammation, insulin signaling and mitochondrial dysfunction. After differentiation, 3T3-L1 preadipocytes were treated with either hypericin (1-8 µM) or Hypericum perforatum extract (25-150 µg/mL). The MTT assay was used to measure cell survival, Oil Red O staining was used to measure lipid accumulation, RT-qPCR was used to measure the expression of 18 obesity-related targets, and ELISA was used to measure protein levels. In silico analyses included target prediction, disease relevance, protein-protein interaction networks, and hub gene identification. GO and KEGG analyses identified key biological pathways. Molecular docking, pharmacokinetics, and toxicity profiling were also performed. Hypericum perforatum extract and hypericin modulated adipogenesis, reduced lipid accumulation, and regulated genes/proteins involved in insulin sensitivity and inflammation. Docking showed strong binding of hypericin to targets such as PPAR-γ, IRS-1, FABP4, and TNF-α. Bioinformatic results indicated activation of the PPAR signaling. Hypericum perforatum and hypericin exhibit multi-target anti-obesity effects via modulation of metabolic, inflammatory, and mitochondrial pathways, supporting their potential as natural therapeutic agents.

Fruits are a significant source of novel active natural products, rich in terpenoids, lignans, glycosides, flavonoids, polyphenols, lipids, and other bioactive substances, which display a wide array of physiological functions, including anti-inflammatory, glucose-lowering, antioxidant, and anticancer properties. The search and discovery of novel active ingredients derived from fruits is not only of great significance in the field of health foods but also holds enormous potential in drug development. New active ingredients can provide new ideas and resources for modern medicine and healthcare. In this review, we provide a comprehensive summary of 174 new natural products that possess anti-inflammatory, hepatoprotective properties, neuroprotective, anti-tumor, and enzyme inhibitory activities reported in 34 publications over the past five years (2020-2024). These products, including terpenoids, lignans, alkaloids, phloroglucinols, glycosides, flavonoids, etc., are derived from various plant fruits, with a focus on their structures and biological activities. The objective of this article is to offer valuable insights that can facilitate the research and development of novel bioactive natural products derived from fruits.

The aim of the present work was to apply functional ingredients (FIs) prepared with soybean by-products (okara or expeller) containing L. casei (ATCC 393), as supplements in smoothies based on orange juice or reduced-lactose milk. The processing applied to obtain the FIs increased the dispersion of particles sizes. In general, okara ingredients (OI) presented less solid behaviour, denser powders with higher compressibility than expeller ingredients (EI). Regarding banana smoothies based on orange or milk, the formulations presented a pseudoplastic behaviour, with the orange juice smoothie supplemented with OI showing the highest consistency. In addition, 66-96% of probiotic cells supported in the FIs remained metabolically active when they reached the large intestine. Orange-based smoothies presented the best score on the hedonic scale in a sensory test. Soybean based FIs containing probiotics demonstrated to be a good alternative for supplementing fruit smoothies, enhancing both consumer acceptance and potential health benefits.

Chia (Salvia hispanica L.) seed oil, the richest vegetable source of α-linolenic acid (omega-3), faces challenges in food applications due to its hydrophobicity and susceptibility to oxidation. Encapsulation technologies are therefore required to deliver this bioactive compound, with amylose inclusion complexes emerging as promising systems. This study investigated the potential of amylose inclusion complexes as delivery systems for α-linolenic acid from chia seed oil in a real food matrix. These complexes were incorporated into an instant soup, and their in vitro digestibility was assessed using the INFOGEST 2.0 protocol. Gas chromatography analysis confirmed a significant increase in the omega-3 content of soups through the addition of inclusion complexes, and this bioactive compound showed high stability during the soup preparation. After in vitro digestion, approximately 20% of α-linolenic acid was released from the complexes, which was not significantly influenced by the soup matrix. Monitoring of maltose released during starch degradation indicated that the complexes remained stable under gastric conditions, achieving selective degradation in the intestinal phase. These findings highlight amylose complexes as promising carriers for protecting and delivering omega-3 from chia oil in instant soups, contributing to the development of functional foods and the valorization of the chia crop.