Molecular Nutrition & Food Research最新文献

Genetic and environmental factors jointly affect the onset of multiple sclerosis (MS), among which diet holds considerable interest as a potentially modifiable factor. A nested case–control study was conducted, including 303 participants with MS and 1212 age- and sex-matched controls from the UK Biobank. Conditional logistic regression models were used to estimate the relationship between diet and MS. Mendelian randomization (MR) analysis was employed to examine the genetic associations between various food types and the risk of MS. Mediation analyses were performed to determine the possible mediating effect of serum measurements using the Karlson–Holm–Breen method. Participants who regularly consumed oily fish and consumed more bread per week had a decreased risk of MS. Increased consumption of oily fish and cereal was genetically associated with a lower risk of MS. The association between oily fish intake and reduced risk of MS remained robust among several subgroups. Besides, vitamin D and neutrophil count mediated the protective effects of oily fish consumption against MS, independently. Increasing the intake of both oily fish and wholemeal/wholegrain bread may reduce the risk of MS onset, while vitamin D and neutrophil count play a partial mediating role during this process.

Red and processed meat includes high-quality proteins and essential sources of micronutrients, such as iron, zinc, and vitamin B12; however, high consumption is linked to an increased risk of chronic disease burden and also harms environmental sustainability, as methane produced by ruminant animals is a significant contributor to greenhouse gas emissions. New strategies to mitigate chronic disease risk and methane production have been developed, and the replacement of natural beef with “cultured beef” has been discussed. Cultured Meat is an innovative field that addresses human nutrition and environmental preservation. However, further research is needed regarding the effects on human health, including the chronic burden of lifestyle-related diseases. This mini-review summarizes recent findings on the production technologies, environmental footprint, and nutritional composition of cultured meat, highlighting both its promises and current limitations. Notably, no clinical trials have evaluated its health effects in humans, and sustainability claims remain largely theoretical and dependent on renewable energy sources.

Postbiotics have emerged as a promising alternative to live probiotics, offering comparable health benefits while overcoming challenges related to safety, stability, and shelf life. This review provides a comprehensive overview of the current state of postbiotic research, beginning with updated definitions and the rationale for transitioning from live microbial formulations to inanimate postbiotics. We examine the diverse mechanisms by which postbiotics modulate host physiology, including enhancement of epithelial barrier function, immunomodulation, systemic metabolic regulation, neuroactive effects, anti-inflammatory activities, and anticancer properties. Detailed discussions highlight how bioactive components—such as bacteriocins, exopolysaccharides (EPS), short-chain fatty acids (SCFA), and specific proteins (e.g., Amuc_1100 and P9 from Akkermansia muciniphila)—mediate these effects through complex cellular signaling pathways and host-microbe interactions. Furthermore, we review the antimicrobial potential of postbiotic formulations, emphasizing their role in controlling pathogenic and spoilage microorganisms. Various methods for microbial inactivation are discussed, ranging from conventional thermal techniques (e.g., pasteurization and ohmic heating) to non-thermal approaches (e.g., ultrasonication, ionizing radiation, and ultraviolet light), as well as innovative hybrid methods that combine chemical, physical, and enzymatic treatments. These strategies not only ensure the complete inactivation of live microorganisms but also preserve the integrity and bioactivity of postbiotic compounds.

Comparative analyses of live probiotics versus postbiotics reveal that inactivated formulations can deliver similar or even enhanced health benefits, with superior safety profiles and improved quality control. The review concludes by addressing current challenges in standardizing postbiotic definitions and production processes and by outlining future research directions necessary to unlock their full potential in clinical, nutritional, and biotechnological applications.

This study evaluated the cardioprotective effects of Alpinia galanga rhizome extract (GRE) against noise-induced myocardial injury via phytochemical profiling, molecular docking, and in vivo assessment. Male Wistar rats (n = 6/group) were assigned to the following four groups: control (C), control + GRE (100 mg/kg), noise-exposed (N), and noise-exposed + GRE (N+GRE, 100 mg/kg). Rats in the N and N+GRE groups were exposed to 90 dB(A) white noise for 2 h/day for 28 days, with GRE administered orally throughout the exposure period. Phytochemical analysis confirmed the presence of flavonoids and phenolic acids with known antioxidant and anti-inflammatory activities. In vitro, GRE significantly reduced nitric oxide production in lipopolysaccharide-stimulated RAW264.7 macrophages. In vivo, noise exposure elevated cardiac malondialdehyde levels, impaired antioxidant enzyme activity, and increased circulating tumor necrosis factor-alpha (TNF-α) and heme oxygenase-1 (HO-1) levels. GRE treatment restored redox balance, suppressed proinflammatory mediator levels, and improved histopathological alterations. Molecular docking analysis indicated strong binding of GRE phytoconstituents to HO-1 and TNF-α, supporting the observed in vivo effects. These findings demonstrate that GRE mitigates noise-induced cardiac injury through its antioxidant and anti-inflammatory properties, highlighting its therapeutic potential

This study aimed at evaluating the potential of pea protein isolate (PPI) and corn arabinoxylans (CAX) as emulsifiers to develop plant-based drinks enriched in vitamin D₃. The effect of PPI and CAX as emulsifiers on structural changes of emulsions during digestion, lipid digestion kinetics, final lipid digestion, and vitamin D₃ bioaccessibility, alone or included in an oat milk (OM) drink, was assessed. PPI was used alone or in combination with corn arabinoxylans (PPI+CAX) and Tween 80 was used as a control emulsifier. All resulting emulsions presented small droplet sizes (D_(3,2) = 0.57–2.58 µm). The incorporation of the emulsions into OM reduced the bridging phenomena observed in emulsions stabilized with PPI+CAX, hence presenting a higher colloidal stability. This incorporation also prevented droplet coalescence during digestion of emulsions, as shown in the microcopy images during oral and gastric digestion in the presence of PPI or PPI+CAX as emulsifiers. However, the incorporation of PPI and PPI+CAX emulsions into OM resulted in a decreased digestion rate compared to the emulsions alone. However, no significant differences were found in the final fatty acid or the bioaccessibility of vitamin D₃. Taken together, these results underline the potential of PPI+CAX in the development of plant-based beverages efficiently supplying vitamin D₃.